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  1. #351
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    Cellucor Strawberry Milkshake Chocolate PBLean Glazed Brownie


    Recipe

    Dry:
    1.5 Servings Extra Fluffy Complete Pancake Mix (50g)
    1 Scoop Cellucor Cor Performance Strawberry Milkshake Whey (34g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)

    Wet:
    1 Whole Egg
    3 Tablespoons Greek Yogurt (50g)

    Topping/Filling:
    1 Tablespoon Cocoa Powder 10g
    1 Serving MyOatmeal.com PBLean (Peanut Butter Flavor) 10g



    Directions

    1. Mix All Dry ingredients into a bowl (Whey, SF/FF Pudding Mix, Pancake Mix, Splenda, Baking Powder)
    2. Add Egg and Yogurt and stir until batter like consistency is formed
    3. Coat a square Tupperware container with cooking spray and transfer batter. Microwave on a medium power for 3.5-4 minutes
    4. Remove from microwave and poke sides with a fork and flip onto a plate
    5. In a small mixing dish combine MyOatmeal.com PBLean and Cocoa Powder, and add just enough water to make a thin consistency to glaze your finished protein brownie.
    6. Enjoy!

    Macros

    For Entire Recipe + Glaze:

    Calories ~ 550
    Protein ~ 45g
    Carbs ~ 60g
    Fat ~ 12g



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  2. #352
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    Cellucor S’mores Layered MugCake

    Recipe

    Dry:
    1 Scoop Cellucor Cor Performance S’mores Whey (34g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Baking Powder (3g)
    Dash Splenda (3g)
    1 Serving Extra Fluffy Complete Pancake Mix (40g)

    Wet:
    1 Egg White
    3 TableSpoons Greek Yogurt (50g)

    Topping/Filling:
    1 Graham Cracker
    2 Tablespoons Marshmallow Fluff (30g)
    1 Serving Cocoa Powder (10g)
    1 Serving MyOatmeal.com PB Lean (10g)


    Directions

    1. Combine All dry ingredients into a mixing bowl (Whey, SF/FF Pudding Mix, Baking Powder, Splenda, Pancake Mix), add in your egg white and yogurt and mix until batter consistency is formed.
    2. Take a small circular Tupperware container and spray with cooking spray, transfer batter to Tupperware container and microwave on a medium powder for 3.5-4 minutes on a medium power.
    3. When cake is complete, use a fork to poke the edges and flip onto a plate. Let it cool for 3-5 minutes and then cut the cake in half. Set aside.
    4. In a small dish combine 10g of cocoa powder and 10g of PB lean. Apply small amounts of liquid until a thin glaze is formed with a spoon. Set aside
    5. Microwave marshmallow fluff so it will soften up, apply to middle and top layer of cake.
    6. Apply Chocolate Peanut Butter Glaze on top of marshmallow frosting, and finally add your graham cracker on top for decoration
    7. Enjoy your cake and eat it too!


    Macros

    For Entire Cake + Toppings & Filling:

    Calories ~ 600
    Protein ~ 40g
    Carbs ~ 90g
    Fat ~ 8g



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  3. #353
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow Banana Bread

    Recipe

    Dry:

    2 Servings Complete Pancake Mix (90g)
    1 Scoop Cellucor Cor Performance Peanut Butter Marshmallow Whey (34g)
    Dash Splenda (3g)
    Dash Baking Powder (5g)
    1 Serving SF/FF Pudding Mix (8g)
    1 Serving PB Lean (Banana Bread Flavor) ((12g))

    Wet:

    1 Egg
    1 Egg White
    1/3 Cup Almond Milk (90g)
    1 Small Banana (75g)

    Topping/Filling:
    None


    Directions

    1. Preheat oven to 350 degrees
    2. Mix all dry ingredients into a mixing bowl (Whey, Pancake Mix, SF/FF Pudding Mix, Splenda, Baking Powder and PB Lean)
    3. Add Wet ingredients one at a time (milk & eggs). Take a banana and cut it into pieces and then add last into the dry.
    4. Use a hand mixer, hand blender, or stand up mixer to form batter.
    5. Take small pyrex dishes or one large pyrex pan and coat with cooking spray. Transfer batter to small dishes/dish and put into the oven to bake
    6. Bake 20-25 minutes and then pull out final product. Use a toothpick to see if any residue is left on the toothpick. If it is still wet on the inside add another 2-3 minutes. If toothpick has no residue they are done.
    7. Place on cooling rack and allow cooling for 3-5 minutes. Take out of containers and allow them to finish cooling.
    8. Enjoy!


    Macros

    For Entire Banana Bread Recipe:

    Calories -- 700
    Protein --50g
    Carbs -- 100g
    Fat -- 12g

    Each Loaf (6 Loaves)
    Calories ~ 115
    Protein ~ 8g
    Carbs ~ 16.5g
    Fat ~ 2g



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  4. #354
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow S’mores Brownies

    Recipe

    Dry:

    2 Servings Complete Pancake Mix (90g)
    1 Scoop Cor Performance Whey Peanut Butter Marshmallow Whey
    Dash Baking Powder (3g)
    Dash Splenda (3g)
    1 Serving MyOatmeal.com Peanut Butter Lean (12g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    1 Serving Cocoa Powder (10g)

    Wet:

    1 Egg
    1 White
    3 TableSpoons Greek Yogurt (50g)
    Dash Almond Milk (10g)

    Topping/Filling:

    2 Graham Crackers
    2 Servings Mini-Marshmallow’s (30g)
    Dash Sugar Free Chocolate Syrup (10g)

    Directions

    1. Pre-Heat Oven to 350 degrees
    2. Mix all dry ingredients into a mixing bowl (Whey, Cocoa, SF/FF Pudding Mix, Splenda, PB Lean, Baking Powder, Pancake Mix)
    3. Combine All wet ingredients into the dry and mix with a hand mixer, stand up mixer, or hand blender until batter is formed.
    4. Coat a 9x9 or 6x6 Pyrex Dish with cooking spray, and transfer batter. Place in oven and bake for 15-20 minutes until Brownies are 90% done.
    5. Take Brownies out of oven, apply mini marshmallows and turn oven to “Broil”. Broil for 1-2 minutes until marshmallows turn golden brown. Remove from oven.
    6. Allow finished product to cool on a cooling rack for 3-5 minutes. Take both graham crackers and crumble on top, or leave one aside to decorate on top.
    7. Drizzle Chocolate Syrup on top for added decorate and flavor.
    8. Cut into as many slices as you prefer & Enjoy!

    Macros

    For Entire Recipe:

    Calories ~ 875
    Protein ~ 55g
    Carbs ~ 135g
    Fat ~ 12g



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  5. #355
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    Default

    Quote Originally Posted by LayzieBone085 View Post
    Brownies:

    1/2 cup WW Flour
    50g Cocoa Powder
    1 Scoop Whey
    1/3 cup Stevia or 1 cup Splenda
    1/2 cup Unsweet Applesauce
    3 egg whites
    1 tsp vanilla extract
    60g Resse Chocolate Chips


    ~~Bake 350 for 15-20 Minutes or until hard on the outside.





    Protein Pudding

    2 Scoops Whey
    2 Cups Skim/Almond Milk
    1 package of Sugar Free Fat Free Pudding

    ** Use to mix with Cereal, on top of breads/rice cakes/bagels

    Here is on Waffles:





    Banana Bread

    1 Cup All Purpose Flour
    1 Cup WW Flour
    2 Egg Whites
    1 TBSP Stevia
    1/2 cup Apple Sauce
    5g Cinnamon
    1 TBSP Baking Powder
    1 TBSP Baking Soda
    122g Banana (1 large banana)
    1 tsp Vanilla Extract
    1-2 Scoops Whey
    1 cup of water

    ~~ Bake on 350 for 20-25 Minutes

    *Pictured at top with Blueberries, bottom is the recipe below*





    Oatmeal Cookies

    1 Cup Whole Wheat Flour
    2 Cups Quaker Oats (Grinded Up)
    1/2 cup applesauce
    4 Egg Whites
    1/2 cup Skim Milk
    1 tsp Baking Powder
    1 tsp baking soda
    1 tsp Stevia
    1 Scoop Whey

    ~~Cook on 350 for 15-20 Minutes or until firm on the outside, should be moist in the middle



    Xtreme Fudge!

    4oz Cream Cheese
    2 TBSP Dark Chocolate Peanut Butter ( PB Loco / PB and Company )
    15g Cocoa Powder
    1 tsp Stevia
    1 Scoop Whey
    1 TBSP Psyllum Husk

    ~~Keep in fridge to keep moist and cool



    Resse Peanut Butter and Banana Xtreme Muffins

    1 cup WW Flour
    1 Cup All Purpose Flour
    5g Cocoa Powder
    1 tsp Baking Powder
    1 tsp Baking Soda
    1 tsp Stevia
    100g Banana
    2 Egg Whites
    1/2 cup Apple Sauce
    40g Resse PB Chips
    1 tsp Vanilla
    1-2 Scoops Whey
    1/2 Cup Water-1 Cup Water (depending oN XF whey or UP 1.0/2.0 due to consistency)

    ~~Bake for 350 for 20-25 Minutes or until golden Brown





    Homemade Icecream

    1/3 cup Oats
    1/3 cup Milk
    * cook in microwave so they are just warm

    In a magic Bullet:

    1/2 cup oats
    1 cup milk
    1 large banana (or choice of fruit)
    1 Scoop Whey
    1-2 TBSP of PB (your choice, I used Dark Chocolate by PB and Company)

    *** Add in the cooked oats after mixing the above, and then mix all together and sit in freezer for about 2 hours and BAM! thick as a brick.





    No Bake Protein Pie

    3 Cups Cottage Cheese
    2 Scoops Whey
    2.5 tsp Stevia or 1 cup splenda
    2 cups water
    20g Gelatin

    Boil Water and Add Gelatin until dissolved
    Mix in a mixing bowl Cottage Cheese + Gelatin + Whey + Stevia

    Pour into a pie container and let it chill for 5-6 hours in fridge. Should come out hard on outside but soft on the inside



    Protein Waffles/Pancakes

    1.25 cup oats
    2 Scoops Whey
    1 cup cottage cheese
    1.5 tsp baking pwoder
    1 banana
    1/4 cup splenda
    1 tsp vanilla
    1 tbsp Cinnamon / 10-15g of cocoa

    Crepes:
    1/2 cup Whole Wheat Flour
    1 Cup of Milk
    1 Scoop of Whey
    2 Egg Whites
    1 tsp Baking Powder
    1 tsp Vanilla Extract

    *Make sure the pan is covered, let them cook and flip quick.

    ** Roll them up and stuff with whatever you want, i threw in Jam, Peanut Butter, Cream Cheese, and Strawberries

    Parfait

    Ingredients:
    2 Scoops Whey
    cup Unsweet Applesauce
    1/2 Cup water
    1/4 Cup Milk
    1 tsp Baking Soda
    1 tsp Baking Powder
    Blueberries/Raspberries
    Whipped Cream


    Simply mix the Whey in a microwavable dish with the baking soda, baking powder, applesauce and around 1/2 cup of water. When well mixed and batter-like, microwave covered for 1:40. Mix the Whey with the milk and refrigerate so it becomes a pudding-like consistency. Once the microwave muffin is finished, tear it into pieces and layer with your UP pudding. Top with whipped cream

    French Toast

    1.5 Cups Milk
    1.5 Scoop Whey
    1/2 cup of Whole Wheat Flour
    1 tsp Baking Powder
    1 tsp Vanilla Extract
    2 Bananas Diced
    10 Slices of Bread
    4 Whole Eggs
    10g of Cocoa Powder

    Cobbler

    Ingredients:

    .5 Cup Oats
    .5 Cup Stevia
    2 Scoops Whey
    2 Oz Fat Free Cream Cheese
    6 Tbsp Sugar Free Raspberry Jam

    First, preheat oven to 375F. Then toss the oats, stevia and whey in a bowl and mix/shake to blend. Next, melt the cream cheese and pour it in, rubbing it in with your fingers until it resembles crumbs. Refrigerate this as you heat the jam slightly so it spreads better. Grease or apply non-stick spray to a glass baking dish. Spread the jam evenly in the bottom, and then sprinkle the crumbs on top. Bake around 30 minutes, until topping is brown. Cool and serve.

    Pumpkin Pie

    2 Whole Eggs
    6 Whites
    2 TBSP of Stevia or 1/2 cup Splenda
    1 TBSP Cinnamon
    1 tsp of Pumpkin Pie Spice
    1 Scoop Vanilla Protein(i dont think any other protein would go well)
    15 oz Libby's Pumpkin
    8oz Fat Free Cream Cheese

    ~15g of fat
    ~ 55g of carbs
    ~ 80g of Protein

    Bake on 350 for 40 minutes

    Chocolate Peanut Butter and Banana Cake

    - 1.5 Scoop Chocolate Whey
    - 100g Banana
    - 1.5 Cups Whole Wheat Flour
    - 4 Egg Whites
    - 2 TBSP Peanut Butter
    - 1/2 Cup Milk
    - 1/2 Cup Unsweet Applesauce
    - 1 tsp Cinnamon
    - 1 tsp Stevia or 1/4 Cup Splenda
    - 1 tbsp Baking Powder/Soda

    Calories ~1200
    Fat ~ 20g
    Carbs ~ 180g
    Protein ~75g

    Cheesecake

    32oz Fat Free Cream Cheese
    1 Scoop Whey
    1 Tbsp of Cinnamon
    4 Whole Eggs
    1 Cup of Splenda
    1/2 cup of milk
    16g (1/2 the packet) of SF Pudding Cheesecake.

    Blend everything together,
    Bake 350 for 40-50 minutes

    Let sit in fridge for 4-5 hours before eating!

    Macros:
    Calories ~ 1400
    Protein ~ 160
    Carbs ~150
    Fat ~35
    Hey thanks for sharing these recipes in this thread .I will try out these ..

  6. #356
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Red Velvet Glazed Cake

    Recipe

    Dry:
    2 Servings Extra Fluffy Complete Pancake Mix (90g)
    1 Scoop Cor Performance Red Velvet Cake Batter Whey (34g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Splenda (3g)
    Dash Baking Soda (3g)
    1 Serving MyOatmeal.com Peanut Butter Lean Red Velvet Flavor (12g)

    Wet:
    1 Egg
    3oz Greek Yogurt (75g)
    1/4th Cup Water

    Topping/Filling:
    1 Serving Ricotta Cheese (62g)
    3.5oz Carbmaster Yogurt (100g)
    Dash Splenda (3g)


    Directions

    1) Pre Heat Oven to 350 Degrees
    2) Combine all dry in a bowl (SF/FF Pudding Mix, Whey, Pancake Mix, PB Lean, Baking Powder, Splenda) and set aside
    3) Combine Egg and Greek Yogurt in a separate bowl, and then combine with dry. Mix with spoon, hand blender or hand mixer until batter is formed.
    4) Coat a spring form pan with cooking spray and transfer batter. Bake for 22-25 minutes until done and toothpick comes out clean. Allow to cool for 5-10 minutes on a cooling rack.
    5) In a separate bowl combine regular yogurt, ricotta cheese, and Splenda to make a frosting. Transfer frosting to Ziploc bag and let it sit in fridge for 30-45 minutes to thicken up.
    6) Cut slight hole in corner of Ziploc bag. Squeeze bag to glaze the cake (going back and forth) until frosting runs out.
    7) Enjoy!

    Macros

    For Entire Cake + Glaze:

    Calories ~ 700
    Protein ~ 50g
    Carbs ~ 100g
    Fat ~ 12g



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  7. #357
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    Thanks for the post. I am going to try It.

  8. #358
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    Cellucor Pumpkin Cheesecake Cupcakes

    Recipe

    Dry:

    2 Servings Extra Fluffy Complete Pancake Mix (80g)
    1 Scoop Cor Performance Whey (34g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)
    Dash Trader Joes Pumpkin Spice (1g)
    1 Serving MyOatmeal.com PB Lean (Pumpkin Spice)

    Wet:
    1 Egg
    3oz Pumpkin (75g)
    2oz Greek Yogurt (50g)

    Topping/Filling:
    4 Servings Whip Cream (20g)
    Dash Cinnamon (2g)


    Directions

    1) Pre-heat oven to 350 degrees
    2) Combine all dry ingredients in a mixing bowl (Pancake Mix, Whey, SF/FF Pudding Mix, Splenda, Pumpkin Pie Spice, PB Lean, & Baking Powder). Set Aside
    3) In a separate bowl combine all wet ingredients (egg, yogurt, pumpkin) and combine into dry ingredients. Mix until batter is formed with a spoon, hand mixer, hand blender, or stand up mixer.
    4) Coat muffin tray with cooking spray and spoon batter evenly into each muffin tin. Make sure to not overfill each tin (I suggest filling of way) to allow rising during the cooking process.
    5) Bake 15-18 minutes until done or toothpick comes out clean. Remove from oven and place on cooling rack for 5-10 minutes.
    6) Remove muffins onto a separate plate and frost with whipped cream. Sprinkle cinnamon on top for extra decoration.
    7) Enjoy

    Macros

    For Entire Recipe:
    Calories ~ 645
    Protein ~ 45g
    Carbs ~ 90g
    Fat ~ 12g

    If you make 6:

    Calories ~ 105
    Protein ~ 7.5
    Carbs ~ 15g
    Fat ~ 2g


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  9. #359
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    Cellucor PB Lean Frosted Molten Chocolate Fudge Brownies

    Recipe

    Dry:
    1 Scoop Cor Performance Whey Molten Chocolate (34g)
    2 Serving Complete Pancake Mix (90g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)
    1 Serving Cocoa Powder (10g)

    Wet:
    1 Egg
    2oz Greek Yogurt (50g)
    3oz Pumpkin (75g)
    Dash Almond Milk (20g)

    Topping/Filling:
    3oz Greek Yogurt (75g)
    Scoop Cor Performance Whey Peanut Butter Marshmallow
    1 Serving MyOatmeal.com Peanut Butter Lean (Powdered Peanut Butter)

    Directions


    1) Pre-heat oven to 350 degrees
    2) Mix all dry ingredients in a bowl (Whey, SF/FF Pudding Mix, Splenda, Baking Powder, Cocoa Powder, Pancake Mix)
    3) Combine all wet ingredients into the dry ingredients. Use a Hand Mixer/Blender and mix until a batter is formed
    4) Coat a 6x6 or 9x9 pan with cooking spray and transfer batter. Place in the oven and bake for 18-20 minutes, or until a toothpick comes out clean. Set aside on cooling rack.
    5) In a small bowl mix scoop PB marshmallow protein, greek yogurt, and PB Lean until thick frosting is formed.
    6) When brownies are cooled, apply frosting, spread evenly, and then cut recipe into as many servings as you would like
    7) Enjoy!

    Macros

    For Entire Recipe + Frosting:

    Calories ~ 755
    Protein ~ 65g
    Carbs ~ 90g
    Fat ~ 15g



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  10. #360
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    Cellucor Cinnamon Swirl Banana Bread Pumpkin Cupcakes

    Recipe

    Dry:

    2 Servings Pillsbury Perfectly Pumpkin Baking Mix (90g)
    1 Scoop Cor Performance Cinnamon Swirl Whey (34g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Splenda (3g)
    Dash Cinnamon (2g)
    Dash Baking Powder (3g)
    Dash Trader Joes Pumpkin Spice (1g)
    1 Serving MyOatmeal.com PB Lean (Pumpkin Spice) (12g)

    Wet:
    1 Egg
    3oz Pumpkin (75g)
    2oz Greek Yogurt (50g)
    2oz Banana (50g)

    Topping/Filling:
    3 oz Greek Yogurt (75g)
    4 Servings Whip Cream (20g)



    Directions

    1) Pre-heat oven to 350 degrees
    2) Combine all dry ingredients in a mixing bowl (Pillsbury Mix, Whey, SF/FF Pudding Mix, Splenda, Cinnamon, Pumpkin Pie Spice, PB Lean, & Baking Powder). Set Aside
    3) In a separate bowl combine all wet ingredients (egg, yogurt, pumpkin, banana) and combine into dry ingredients. Mix until batter is formed with a spoon, hand mixer, hand blender, or stand up mixer.
    4) Coat muffin tray with cooking spray and spoon batter evenly into each muffin tin. Make sure to not overfill each tin (I suggest filling of way) to allow rising during the cooking process.
    5) Bake 15-18 minutes until done or toothpick comes out clean. Remove from oven and place on cooling rack for 5-10 minutes.
    6) Remove muffins onto a separate plate.
    7) In a small bowl mix Yogurt and Whip Cream to create frosting. Use a knife to frost on top of each cupcake when they are cooled.
    8) Enjoy

    Macros

    For Entire Recipe:

    Calories ~ 800
    Protein ~ 55g
    Carbs ~ 115g
    Fat ~ 15g

    If Make 6 Cupcakes:

    Calories ~ 135
    Protein ~ 9g
    Carbs ~ 19g
    Fat ~ 2.5g



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  11. #361
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    Cellucor Raspberry Truffle Oatmeal Chip Cookies

    Recipe

    Dry:

    cup MyOatmeal.com Raspberry Truffle Oatmeal (40g)
    1 Serving Extra Fluffy Complete Pancake Mix (40g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)
    1 Serving SF/FF Pudding Mix (8g)
    1 Scoop Cellucor Cor Performance Chocolate Raspberry Truffle Whey (34g)
    Dash Sea Salt (1g)

    Wet:
    2 Egg Whites
    6oz Greek Yogurt (150g)


    Topping/Filling:
    1 Serving Chocolate Chips (20g)


    Directions

    1) Pre-Heat Oven to 350 degrees

    2) Use a magic bullet and take 40g of Oatmeal (1/2 Cup) and blend into a powder. Combine the oatmeal powder with the rest of the dry ingredients (Pudding Mix, Whey, Salt, Baking Powder, Splenda, and Pancake Mix)

    2) Add 2 Egg Whites to the dry ingredients, add the greek yogurt, and a dash of vanilla extract.. Lastly fold in the chocolate chips and form batter.

    3) Line a baking sheet/cookie sheet with tin foil and coat with cooking spray. Take a spoon and tablespoon your batter at least 1-1.5” away from each other, as they will expand during the cooking process.

    4) These will take 8-10 minutes to cook; they will not appear dark brown on the bottom because they will still cook as they cool. When the top starts to turn golden brown pull them from the oven as they are done!

    5) Allow to cool on a cooling rack for at least 5-10 minutes as these will be very hot!

    6) Enjoy

    Macros

    For Entire Recipe:

    Calories ~ 680
    Protein ~ 60g
    Carbs ~ 90g
    Fat ~ 9g

    Per Cookie (If You Make 10):

    Calories ~ 68
    Protein ~ 6g
    Carbs ~ 9g
    Fat ~ .9g




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  12. #362
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    Cellucor Red Velvet PB Lean Glazed Pancakes

    Recipe

    Dry:

    2 Servings Extra Fluffy Complete Pancake Mix (80g)
    1 Scoop Red Velvet Cor Performance Whey (34g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)


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

    Topping/Filling:
    2 Servings MyOatmeal.com PB Lean (25g)
    Sugar Free Syrup (Optional)

    Directions

    1. Combine all dry ingredients together in a mixing bowl (Whey, SF/FF Pudding mix, Splenda, baking powder, and Pancake Mix)
    2. Add the wet ingredients into the dry mixing bowl (egg, yogurt, and vanilla extract). Mix with a spoon, hand mixer, or hand blender until batter is formed.
    3. Turn a griddle on medium heat and spray with cooking spray. Drop batter into skillet and form a circle. Allow pancake to cook for 1-2 minutes until it starts to bubble, flip, and allow the pancake to cook for another minute.
    4. Rinse and Repeat process until all batter is used and all pancakes are cooked. Set aside on a plate
    5. In a small bowl take PB Lean and mix with just enough water to form a glaze (may only need 1/8th cup water). Drizzle PB lean on top of pancakes to add decoration.
    6. Add sugar free syrup if you wish (may add to total calories)
    7. Enjoy!


    Macros

    For Entire Recipe + Glaze :

    Calories ~ 650
    Protein ~ 50g
    Carbs ~ 85g
    Fat ~ 12g



    Team ScoobyPrep

  13. #363
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Molten Fudge PBLean Chocolate Cupcakes

    Recipe

    Dry:

    2 Extra Fluffy Complete Pancake mix (90g)
    1 Scoop Cor Performance Molten Chocolate Whey (34g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)
    1 Serving MyOatmeal.com PB Lean (German Chocolate Cake) (12g)

    Wet:
    1 Egg
    2oz Greek Yogurt (50g)

    Topping/Filling:
    3 oz Greek Yogurt (75g)
    1 Serving Cocoa Powder (10g)



    Directions

    1) Pre-heat oven to 350 degrees
    2) Combine all dry ingredients in a mixing bowl (Pancake Mix, Whey, SF/FF Pudding Mix, Splenda, PB Lean, & Baking Powder). Set Aside
    3) In a separate bowl combine all wet ingredients (egg & Yogurt) and combine into dry ingredients. Mix until batter is formed with a spoon, hand mixer, hand blender, or stand up mixer.
    4) Coat muffin tray with cooking spray or use cupcake linens. Spoon batter evenly into each cupcake linen. Make sure to not overfill each cupcake linen (I suggest filling of way) to allow rising during the cooking process.
    5) Bake 15-18 minutes until done or toothpick comes out clean. Remove from oven and place on cooling rack for 5-10 minutes.
    6) Remove muffins onto a separate plate.
    7) In a small bowl mix Yogurt and Cocoa to create frosting. Use a knife to frost on top of each cupcake when they are cooled.
    8) Enjoy

    Macros

    For Entire Recipe:

    Calories ~ 670
    Protein ~ 55g
    Carbs ~ 90g
    Fat ~ 10g

    If Make 6 Cupcakes:

    Calories ~ 111
    Protein ~ 9g
    Carbs ~ 15g
    Fat ~ 1.5g



    Team ScoobyPrep

  14. #364
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cinnamon Swirl Protein Balls


    Recipe

    Dry:
    1/2 Cup MyOatmeal.Com Cinnamon Roll Oatmeal (40g)
    1 Serving Sugar Free Fat Free Pudding Mix (8g)
    1 Scoop Cor Performance Whey Cinnamon Swirl (34g)
    Dash Splenda (3g)
    Dash Sea Salt
    Dash Cinnamon (2g)
    1 Serving Graham Cracker Crust PB Lean (12g)
    1/4th Cup Peanut Butter (25g)

    Wet:
    1/4th Cup Almond Milk (50g)
    Dash Vanilla Extract
    Dash Honey (5g)


    Directions

    1. In a medium size bowl mix together dry ingredients (Oatmeal, Cinnamon, Splenda, Whey, SF/FF Pudding Mix, Sea Salt, PB Lean,) besides the peanut butter.
    2. Add almond milk, honey, and vanilla extract into the dry ingredients.
    3. Heat up peanut butter for 10-15 seconds in the microwave and add into the dry ingredients.
    4. Stir by hand or mix with a spoon until very thick dough mixture is formed. Place in fridge for 45 minutes to 1 hour to harden up.
    5. Roll into balls (how many and whatever size you prefer). You can eat right away or place in a plastic Tupperware container to store in your refrigerator.
    6. Enjoy!


    Macros

    For Entire Recipe:

    Calories ~ 560
    Protein ~ 40g
    Carbs ~ 55g
    Fat ~ 20g

    If Make 6 Balls:
    Calories ~ 93
    Protein ~ 6.5g
    Carbs ~ 9g
    Fat ~ 3g




    Team ScoobyPrep

  15. #365
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    Layzie I know you're the man to come to for this question. I'm in college, so I wake up at 6am, eat breakfast, then hit the gym. I workout from about 7-8:30 then head to class. Immediately after my workout, I drink a protein shake. I snack on almonds and protein bars until I get out of class at noon.

    I usually meal prep something on Sunday nights that I can eat for lunch throughout the week. Ranges from baked chicken breasts and sweet potatoes, to steaks, etc.

    I figured you would have some solid high calorie high protein recipes you would be able to share with me. I'm bulking, so the bigger the better.

    Thanks in advance

  16. #366
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    The last recipe above would be perfect. the balls are simple and on the go! Being in college you want convenience.
    Team ScoobyPrep

  17. #367
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    Cellucor Chocolate Chip Cookie Dough Pumpkin Cookies

    Recipe

    Dry:

    cup MyOatmeal.com Cookie Dough (40g)
    1 Serving MyOatmeal.com Peanut Butter Lean Cookie Dough (12g)
    1 Serving Extra Fluffy Complete Pancake Mix (40g)
    Dash Splenda (3g)
    Dash Baking Powder (3g)
    1 Serving SF/FF Pudding Mix (8g)
    1 Scoop Cellucor Cor Performance Chocolate Chip Cookie Dough (34g)
    Dash Sea Salt (1g)

    Wet:
    2 Egg Whites
    3oz Pumpkin (75g)
    Dash vanilla Extract (1g)
    6oz Greek Yogurt (150g)


    Topping/Filling:
    1 Serving Chocolate Chips (20g)


    Directions

    1) Pre-Heat Oven to 350 degrees

    2) Use a magic bullet and take 40g of Oatmeal (1/2 Cup) and blend into a powder. Combine the oatmeal powder with the rest of the dry ingredients (Pudding Mix, Whey, Salt, Baking Powder, Splenda, and Pancake Mix)

    2) Add 2 Egg Whites to the dry ingredients, add the greek yogurt, dash of vanilla extract, and then add the pumpkin.. Lastly fold in the chocolate chips and form batter.

    3) Line a baking sheet/cookie sheet with tin foil and coat with cooking spray. Take a spoon and tablespoon your batter at least 1-1.5” away from each other, as they will expand during the cooking process.

    4) These will take 8-10 minutes to cook; they will not appear dark brown on the bottom because they will still cook as they cool. When the top starts to turn golden brown pull them from the oven as they are done!

    5)Allow to cool on a cooling rack for at least 5-10 minutes as these will be very hot!

    6) Enjoy

    Macros

    For Entire Recipe:

    Calories ~ 750
    Protein ~ 65g
    Carbs ~ 100g
    Fat ~ 10g

    Per Cookie (If You Make 10):

    Calories ~ 75
    Protein ~ 6.5g
    Carbs ~ 10g
    Fat ~ 1g



    Team ScoobyPrep

 

 

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