Cooking with whey

Got my ice cream maker this morning :)

I shall be experimenting soon!
 
Bought some vitafiber- best investment for cooking with proteins!

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snagged this recipe off of protein-pow. probably the best thing I've made with protein.. couple minor adjustments and the macros are actually better.. I used FF whipped cream, truvia, vanilla select, and pure mexican vanilla extract for the cream filling vs. mascarpone cream.. I've done both and I actually like mine better.
 
Done that one, the Onyx cocoa was impossible to find here though

Do your own thing with Vitafiber, its so easy and customizable
 
Driven2lift said:
Done that one, the Onyx cocoa was impossible to find here though

Do your own thing with Vitafiber, its so easy and customizable
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I found it on amazon prime with the vitafiber.. shipped same day too! Haha

I agree, and I've done some experimenting, its very versatile.. Trying to figure out the best uses where it wont stick to everything in sight.. haha
 
804 said:
I found it on amazon prime with the vitafiber.. shipped same day too! Haha

I agree, and I've done some experimenting, its very versatile.. Trying to figure out the best uses where it wont stick to everything in sight.. haha
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Protein bars are great use for the vita fiber
 
Oh and a great tip for anything chocolate coated,

To save cals hit a craft store and get the Wilson Baking chips.
Come in every colour, chocolate to Baileys flavoured

They dry thin, meaning the coating left behind is thinner than if you had melted down chocolate

Saves a lot of cals, a single chip can cover a truffle

Love that more people are baking

If any AM bro makes something you're proud of I'd happily find a way to share your recipe too
 
Driven2lift said:
Good man!

What shall the first batch be?
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I actually have no idea, still!

We have dinner at a friends' this evening and I'll have basketball out of town tomorrow evening. I'm hopeful for Thursday, but if the weather is decent/dry, I'll likely have to mow which would mean waiting til this weekend LOL.

But at the very least I have til Thursday, so feel free to let the suggestions fly.

I have CarbMaster milk (chocolate or vanilla) that I intend to use and for proteins, I have Select Snickerdoodle, Blondie and Vanilla (though I honestly am not rave over the vanilla like you guys are lol) and then MR Chocolate Thin Mint or Pumpkin Spice (higher in carbs, but delicious).
 
Pumpkin Spice Ice cream + extra Cinnamon and maybe some pecans for crunch...

I wish I had a decent Pumpkin protein around
 
Who else prefers their Whoopie Pies the size of a burger?

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Jumbo Snickerdoodle Oat Whoopie Pie ?

Calories: 760
42g protein, 90g carbs (23 fiber), 34g fat ?

These are Chocolate Dipped Oatmeal Cinnamon Cookies sandwiched around Marshmallow Spread! Using PEScience Select protein found here:
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Ingredients:
?1 scoop Snickerdoodle Select protein
?2/3 cup oats (I used Myoatmeal)
?2 tbsp Epic Spread (or PB, butter, oil)
?2/3 cup unsweetened almond milk
?3 tbsp+ sugar free chocolate chips
?4 tbsp Jet Puff Marshmallow Spread
?Optional Topping: Cinnamon Sugar & chocolate drizzle

Directions:
?Preheat oven to 400, grease 2 ramekins
?In a medium bowl combine oats, milk, protein, and spread (melt first)
?Split this mix into the ramekins and bake about 20 minutes or until edges brown.
?Let cool, melt chocolate chips and spread thinly over the bottom of each "cookie"
?Spread Jet-Puff on the bottom, sandwich it and top if desired
?I recommend chilling before eating so it stays together better
?Devour, Grow. ?

Be sure to follow along on Instagram as well! Account: Driven2Lift
 
Driven2lift said:
Pumpkin Spice Ice cream + extra Cinnamon and maybe some pecans for crunch...

I wish I had a decent Pumpkin protein around
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I'd be happy to send you some to try :)

Like I said, only bad thing is the carb content is higher, but I treat it as more of an MRP when I drink it and I figure if baking, it's still a better alternative than store-bought stuff.

But the taste of those two flavors is great.
 
RegisterJr said:
Ingredients

4.4 grams butter
Spray Olive Oil (no-stick)
139g FINAFLEX Frosted Churro Protein
1.5 oz unsweetened almond milk
1/5 teaspoon vanilla extract

Directions

Line a 9-in.-square pan with foil; grease foil with no-stick spray
In a large microwave-safe bowl, mix protein powder and water until you get the same consistency as you'd have with melted chocolate, then mix with the butter.

Microwave 45 seconds, stir, then microwave another 30 seconds and stir. Stir in milk and vanilla. Spread into prepared pan. Freeze until firm (I made the mistake of cutting it early, which is why the edges aren't even)

Using foil, lift fudge out of pan. Remove foil; cut fudge.

Changes Next Time:

I'm going to use some unsweetened 100% cacao dark baking chocolate and replace butter with coconut oil to try and make the fudge more solid, in hopes that it will stay hardened outside of refrigeration. I'll likely add swerve sugar alternative as well.
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Thanks. I think I'll try that with chocolate protein and coconut oil. Should make for a nice treat.
 
AntM1564 said:
Thanks. I think I'll try that with chocolate protein and coconut oil. Should make for a nice treat.
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Let me know how it turns out.
 
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The churro fudge topped with PB is amazing.
 
More testing and success with vitafiber:

Maple iced French toast quest-esque bars. Couldnt believe the texture and good flavor of these

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Macros~ 60p 8c 6f for all 3

These were incredible. softer than a quest bar and more like a cake texture honestly. Will make very often.
 
804 said:
More testing and success with vitafiber:

Maple iced French toast quest-esque bars. Couldnt believe the texture and good flavor of these

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Macros~ 60p 8c 6f for all 3

These were incredible. softer than a quest bar and more like a cake texture honestly. Will make very often.
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Recipe?
 
RegisterJr said:
Recipe?
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Bars:

Preheat oven to 395deg F

Spray a mixing bowl/ spatula well* (crucial) with non-stick spray
2 servings of Axis labs french toast protein
dash vanilla extract
dash of almond meal maybe a 1/2 tbsp
dash of baking powder
add vitafiber slowly (maybe a tbsp at a time) stirring in until you reach a dough texture (if you add too much it will turn into a concrete sludge that is near impossible to work with- and thats no exaggeration)

break the dough up into 3 bar shapes on parchment paper on a cookie sheet (about the size of a quest bar- they wont rise very much or expand that much)

Bake for about 5-6 minutes.. Yes that is all

Let cool for 30 min before removing from parchment paper and adding icing


Icing:

add into a small mixing bowl:
1/2 scoop select vanilla protein
1-1/2 tbsp truvia
1 tbsp WF syrup
1 tsp maple extract
1 tbsp FF whipped topping (mine was almost frozen consistency)
unsweetened vanilla almond milk to texture (wont take much at all)

beat until icing texture is yielded.

Spread icing on bars, and enjoy :)
 
Tonight I'm going to give doughnuts a try with vitafiber.. we'll see how it goes.. will try cooking at a lower temp for slightly longer.. may add a little KC mix as well to help with rising
 
Todays pre-workout meal

Select chocolate overnight oats topped with WF chocolate dip, WF marshmallow dip, Reeses PB syrup, and a few chocolate chips

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I went a little overboard on this

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Checkered Caramel Cookies n Cream Cake

(Consonance ftw )


It may not make the cut, the checker is hard to see because the Blondie (caramel) sections weren't dark enough for much contrast

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804 said:
Todays pre-workout meal

Select chocolate overnight oats topped with WF chocolate dip, WF marshmallow dip, Reeses PB syrup, and a few chocolate chips

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Macros? Sounds deliciously unmacrofriendly
 
Woody said:
Macros? Sounds deliciously unmacrofriendly
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1/2 cup quick oats 4P 26C 2F
1/3 cup water 0P 0C 0F
1 scoop PEScience Chocolate select protein 24P 1C 1.5F
2 TBSP WF chocolate dip 0P 0C 0F
1 TBSP WF marshmallow dip 0P 0C 0F
1/2 TBSP reeses pb syrup 1P 2C 4F
few chocolate chips ~0P 4C .5F

Whopping total of 29P 33C 8F - Not a bad pre workout meal with a rice cake on the side.
 
804 said:
1/2 cup quick oats 4P 26C 2F
1/3 cup water 0P 0C 0F
1 scoop PEScience Chocolate select protein 24P 1C 1.5F
2 TBSP WF chocolate dip 0P 0C 0F
1 TBSP WF marshmallow dip 0P 0C 0F
1/2 TBSP reeses pb syrup 1P 2C 4F
few chocolate chips ~0P 4C .5F

Whopping total of 29P 33C 8F - Not a bad pre workout meal with a rice cake on the side.
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Damn I gotta jump on the WF train
 
Woody said:
Damn I gotta jump on the WF train
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Indeed, they're great products to add in small amounts to enhance flavors. You just have to find the fine line of whats too much or you will be enjoying a chemical aftertaste.. ha
 
WF Maple Syrup will always be in my fridge, the others... On occasion
 
Driven2lift said:
WF Maple Syrup will always be in my fridge, the others... On occasion
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Agreed, I actually always have 2.. I can kill a bottle fairly quickly. Maple is my favorite flavor.

Might have to keep the marshmallow dip permanent as well. I was surprised how good it is- I just got it for the first time last week.
 
804 said:
recipe? Macros? Do I even wanna know :P
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Yes and no

I had to make extra batter twice, I forgot just how huge my checkered cakes came out

There's at least 200g protein in that cake
 
Reese's Protein Cheesecake!

160 cals/slice:
16g protein, 13g carbs, 4.5g fat

ImageUploadedByAnabolicMinds1463804045.981550.jpg


This = Amazing

Made with PEScience Chocolate Peanut Butter Cup Select protein; grab your own here:
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Ingredients: (8 servings)
500g FF cream cheese
3/4 cup 0% Greek Yogurt
1 scoop Select protein
2 cups Reese's Puffs cereal
1 large egg
2 tsp stevia
2 tbsp chocolate PB spread (I used Epic Spreads)

Directions:
Leave ingredients out to reach room temperature before beginning.
Preheat oven to 350, grease a 9" spring-form pan
In a large mixing bowl beat together cream cheese and greek yogurt until smooth
Mix in all other ingredients but cereal.
Put 1.5 cups cereal into a bowl and crush to crumbs. Add 1/4 cup of the cheesecake mix to this, mix well. This is to bind it together better.
Place and pack this down on the bottom of the springform.
Transfer cheesecake mix into spring-form.
Melt Spread, drop it on top in gobs. Drag a knife through this to pattern a swirl
Spread the last 1/2 cup cereal over the top, I pushed each piece in 1/2 way.
Bake for 42 minutes, remove and let cool.
Optionally top with extra spread and mini Reese's cups!
Devour.

ImageUploadedByAnabolicMinds1463804059.319794.jpg
 
Nicely done Driven. I think I'll try this Sunday.
 
RegisterJr said:
Nicely done Driven. I think I'll try this Sunday.
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Thank you sir, if you do try it, I hope you love it.

I just made a second to bring up to the cottage

Up for the long weekend, so I won't be around much until late Monday
 
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I had to make some adjustments because of the pan I had available and the CC I had. Carbs are a little high, but it smells so good. Can't wait to try it tomorrow.

FINAFLEX Frosted Churro CTC Cheesecake

Thanks Driven2lift for the recipe idea.

206 cals/slice:
19g protein, 21g carbs, 4g fat

Ingredients: (8 servings) :
693g Philadelphia FF cream cheese
236g 0% ***e Greek Yogurt
50g FINAFLEX Frosted Churro Clear Protein
114g Cinnamon Toast Crunch
1 large egg
14g Swerve Sweetener

Swirl Spread:
9g FINAFLEX Frosted Churro Clear Protein
1T Butter
1/2 tsp Ground Cinnamon

Directions:
Leave ingredients out to reach room temperature before beginning.
Preheat oven to 350, grease a 10" spring-form pan
In a large mixing bowl beat together cream cheese and greek yogurt until smooth
Mix in all other ingredients but cereal.
Put 85g cereal into a bowl and crush to crumbs. Add 1/4 of the cheesecake mix to this, mix well. This is to bind it together better.
Place and pack this down on the bottom of the springform.
Transfer cheesecake mix into spring-form.
Melt Spread, drop it on top in gobs. Drag a knife through this to pattern a swirl
Spread the last of the cereal over the top, I pushed each piece in 1/2 way.
Bake for 42 minutes, remove and let cool.
Optionally top with extra spread and ground cinnamon!
Devour.
 
That looks great sir!

I had planned CTC next but you covered it nicely!
 
Yesterdays pre-bed meal

Salted caramel-maple pudding topped with marshmallow WF, Epicspreads toffee nut-butter, and white choc chips

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Pudding:
1 scoop select vanilla
1 cont. triple zero salted caramel greek yogurt
1/2 tsp maple extract
1 tbsp truvia
dash unsweet almond milk to texture

Topping:
2 tbsp WF marshmallow dip
drizzle of Epicspreads nut butter (toffee flavor)
few white choc chips

~~ 44P 17C 10F

todays pre-workout meal is epic, I will post that as well.. stay tuned
 
RegisterJr said:
Recipe?
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Dry:
1.5 Serving Complete Pancake Mix (60g)
1 Scoop Whey (30g)
Dash Splenda (3g)
Dash Baking Powder (2g)
1 Serving Sugar Free Fat Free Pudding Mix (8g)

Wet:
1 Egg
~2oz Greek Yogurt (50g)
Dash Vanilla Extract (1g)

Frosting:
6oz Greek Yogurt (150g)
1 Serving Sugar Free Fat Free Pudding Mix (8g)
 
Pre-workout meal

PES Select Snickerdoodle Ezekiel french toast with Protizyme Butter pecan topping and nutella

This was absolutely epic.

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~50p 48c 11f

Time to smash a workout :)
 
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