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  1. #176
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow Oatmeal Squares


    https://www.youtube.com/watch?v=YKDXTNHpFvw

    Recipe

    Dry:
    34g or 1 Scoop Cellucor PB Marshmallow Whey
    Tsp of Baking Soda
    6g of Splenda
    8g SF/FF Pudding Mix
    16g PB Lean/Pb2
    120g Complete Pancake Mix or Flour
    20g Oatmeal (used PB Blend from MyOatmeal.com)

    Wet:
    25g of Greek Yogurt
    Dash of Vanilla Extract
    30g of Peanut Butter
    1 Egg
    1 White
    Cup Almond Milk (114g)

    Directions

    Pre-Heat Oven to 350 degrease.

    Very simple. Take all of your dry (Whey, SF/FF Pudding Mix, Splenda, PB Lean or PB2, Baking Soda, Salt, and Pancake Mix in a bowl)

    Slowly add in your wet (Greek Yogurt, Peanut butter, Almond milk, egg, and egg white) and you will get a VERY thick mixture that should resemble a cake batter consistency that will give you your batter for your baking needs

    Take a 9x9 Pan and use Cooking Spray and Spray this down, slowly transfer your mixture into the 9x9 pan and then top with the Oatmeal to give it a nice decoration for when the product will be baked.

    Cook for 15-20 Minutes and place on a cooling rack and pick with a toothpick, this will be your indication that the product is done if it comes out clean, if not cook a touch longer.

    After cooled cut into how many squares as you wish and divide the macros/calories to suit your meals needs!

    Macros

    For Entire Recipe:

    Calories ~ 1030
    Fat ~ 30g
    Carbs ~ 125g
    Protein ~ 65g




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  2. #177
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cor-Fetti Protein Cake


    http://www.youtube.com/watch?v=PjmI3WEmZL0

    Recipe

    Dry:
    44g Funfetti Pancake Mix
    20g Cor-Fetti Cake Batter Whey
    tsp Baking Powder
    3g Splenda
    8g SF/FF Pudding Mix

    Wet:
    1 Egg White
    25g Yogurt
    Water to batter consistency

    Frosting:

    50g Greek Yogurt
    50g Regular Yogurt
    10g Cor-Fetti Whey


    Directions

    In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)

    Crack in egg white, add yogurt, and use enough water to make a batter like consistency.

    Transfer to a Small circular Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3-3.5 minutes on a medium powder

    Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.

    Transfer to Plate and Enjoy!
    Add Cor-Fetti Frosting (Yogurt + Whey) to give the finished product a nice topping!

    Macros

    Calories: ~370
    Protein: ~35g
    Carbs: ~50g
    Fat: ~ 2.5g



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  3. #178
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cor-Fetti Egg Pancake



    http://www.youtube.com/watch?v=WxQ9BUOxSHY

    Recipe

    Pancake:
    5 Whole Eggs
    20g Cor-Fetti Protein Powder
    1 Tsp Baking Powder

    Frosting:
    50g Greek Yogurt
    15g Cor-Fetti Protein Powder

    [coloir=blue]Directions[/color]

    Blend the Eggs in a magic bullet for a minute or two until they start to foam up
    Add in Whey + Dry Ingredients... (Baking Powder + Cor-Fetti Cake Batter Whey)
    Cooking Spray on a Skillet
    Cook on a skillet for a few minutes each side and flip with a spatula
    Use Frosting to coat the Pancake when finished
    Serve and Enjoy!

    Extra's you can add:
    Splenda into the original Recipe
    Funfetti Pancake Mix/Complete pancake Mix
    SF/FF Pudding Mix (to thicken recipe)
    PB2 for PB Flavoring


    Exchange:
    Use more egg whites/less whole egg's
    Drop the Physillum but I feel it aids in the thickness + it gives good fiber

    Macros

    Kcals - 505
    Pro ~ 60g
    Carb ~ 10g
    Fat ~ 25g




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  4. #179
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cor-Fetti Cake Batter Pancakes


    http://www.youtube.com/watch?v=JQZCrDsVV5U

    Recipe

    Dry:
    3 Servings Funfetti Pancake Mix (132g)
    30g Cor-Fetti Cake Batter Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:
    2 Whites (Stiffened to a firm peak and folded into the final recipe)
    1/2 Cup Milk (I used almond) Around 100g
    25g Greek Yogurt


    Directions:

    Combine all Dry (Whey, Pancake Mix (Funfetti), Baking Powder, SF/FF Pudding Mix, Splenda)
    in a separate bowl mix the egg white by itself to a stiff peak (around 2-3 minutes) and SLOWLY fold into the mixture.
    Then add in the Greek Yogurt, Almond milk and slowly fold in the egg whites to allow for maximum rising and a better finished product
    When Cooking pancakes always cook on a medium power and use cooking spray to prevent burning/sticking.
    Allow the top of the pancake to slowly bubble and this is when it is ready to flip, Slowly flip over and allow to cook for another minute. Repeat the process and then serve and Enjoy!

    Macros:

    Calories -- 675
    Protein --45g
    Carbs -- 105g
    Fat -- 7g




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  5. #180
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cor-Fetti Cake Batter Blondies


    http://www.youtube.com/watch?v=gzdwiLWMSXk

    Recipe

    Dry:
    3 Servings Funfetti Pancake Mix (132g)
    30g Cor-Fetti Cake Batter Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg
    1 Egg White
    1/2 Cup Milk (I used almond) Around 100g
    25g Greek Yogurt

    Frosting:
    20g Fat Free Cream Cheese
    100g Greek Yogurt
    100g Non-Fat Plain Yogurt
    15g Cor-Fetti Cake Batter Whey (1/2 Scoop)


    Directions:

    Combine all Dry (Whey, Pancake Mix (Funfetti), Baking Powder, SF/FF Pudding Mix, Splenda)

    in a separate bowl mix the egg white and egg by itself

    Then add in the Greek Yogurt, Almond milk to the dry mixture on top of the egg and egg white and use a hand mixer to stir the mixture together it should come out as a cake batter or thick consistency before being baked.

    Pre-heat oven to 350 degreese and then use cooking spreay on your 9x9 pan to coat it and prevent sticking

    Transfer the mixture to the 9x9 pan and bake for 20-25 minutes, use a toothpick to check blondies if they are finished (it will come out with no residue on the toothpick)

    Allow to cool for 5-10 minutes and then use your frosting to coat the blondies for a great topping!

    Macros:

    Calories – 875
    Protein --70g
    Carbs -- 115g
    Fat -- 13g



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  6. #181
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cor-Fetti Cake Batter Protein Cake


    http://www.youtube.com/watch?v=RdeAhB3ShvI

    Recipe

    Dry:
    20g Cor Fetti Cake Batter Whey
    3 Servings Funfetti Pancake Mix (132g)
    16g SF/FF Pudding Mix
    10g PB Lean (Vanilla Frosting)
    TBSP Splenda (3g)
    Dash Baking Powder (3-5g)

    Wet:
    ~ 1/2 Cup Almond Milk (175g)
    25g Greek Yogurt
    2 Whites (Stiffened to a firm peak)

    Directions


    Pre-Heat oven to 350 degrees.

    Take all Dry and Combine in a separate bowl (Whey, Baking Powder, PB Lean, Splenda, SF/FF Pudding mix, and Funfetti Pancake Mix)

    Add in the Yogurt and Milk , and then stiffen the egg whites in a separate bowl with a hand mixer (will take ~3 Minutes) and fold into the dry (last) after the yogurt and milk were added

    Spray a 6-9” Springform Pan with Cooking Spray and spatula in your batter, and bake for 22-26 minutes.

    Pick with a toothpick until no residue pops up or sticks onto tooth pick and then remove/cook from oven

    Macros:


    Cals : ~715
    Fat: ~ 9g
    Carb: ~ 115g
    Pro: ~ 45g



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  7. #182
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cinnamon Swirl Banana Bread


    http://www.youtube.com/watch?v=b_BH3xeeKag

    Recipe

    Dry:
    110g Complete Pancake Mix
    20g Cinnamon Swirl Whey
    3g Splenda
    Baking Powder (5g)
    16g SF/FF Pudding Mix (Vanilla)
    16g PB Lean (Banana Bread Flavor)

    Wet:
    1 Egg
    1 Egg White
    1/2 Cup Milk (I used almond) Around 90g
    75g Banana (Diced up)



    Directions:

    Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda)

    in a separate bowl mix the egg white and egg by itself

    Then add in the Diced Banana, Almond milk to the dry mixture on top of the egg and egg white and use a hand mixer to stir the mixture together it should come out as a cake batter or thick consistency before being baked.

    Pre-heat oven to 350 degrees and then use cooking spray on your Loaf Pan to coat it and prevent sticking

    Transfer the mixture to the Loaf Pan and bake for 20-25 minutes, use a toothpick to check Banana Bread if it are finished (it will come out with no residue on the toothpick)

    Allow to cool for 5-10 minutes and then enjoy!

    Macros:

    Calories -- 750
    Protein --40g
    Carbs – 120g
    Fat -- 12g




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  8. #183
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cinnamon Swirl Cowboy Cookies


    http://www.youtube.com/watch?v=IDPxiGPbmqY

    Recipe

    Dry:
    50g Cellucor Cinnamon Swirl Protein
    1 Cup Splenda (Used 50g)
    60g Pancake Mix/Flour
    1 Tsp Baking Powder
    1 Cup Oatmeal (I used 80g SnickerDoodle from My Oatmeal.com)
    30g Reese Chocolate Chips
    4g SF/FF Pudding Mix

    Wet:
    50g Greek Yogurt
    50g Plain Yogurt
    1 Egg
    1 White
    Tsp Vanilla Extract


    Directions

    Pre-Heat Oven to 350 Degrees
    Combine Whey + Splenda in a bowl and mix with it Greek Yogurt, Vanilla Extract, and Plain Yogurt to make a thick paste using a hand mixer.
    Add 1 Egg and 1 Egg White to the paste formed with the Whey + Splenda + Yogurt + Vanilla Extract.
    In a Second bowl combine Pancake Mix, SF/FF pudding Mix and baking powder, this will be added into the original bowl with the whey, yogurt, and Splenda made into a paste plus the eggs. (Can use a spoon to mix here)
    In a Third Bowl combine Oatmeal + Chocolate Chips. This will be added last into the main bowl and mixed together (again using a spoon)

    Take a large spoon and use to form rounded tablespoons and drop them on a cookie sheet, which will be baked for 12-15 minutes at 350 degrees. Eye these; they may cook a bit quicker, so check at 10 minutes to see if they are done.

    Allow to cool for 5-10 minutes prior to eating.
    Enjoy!

    Macros

    Whole Batch:

    Calories ~ 1100
    Protein ~ 70
    Carbs ~ 153
    Fat ~ 23

    Per Cookie (If you Make 16):

    Kcals: ~ 66
    Protein – 4.3
    Carb – 9.5
    Fat - 1.4



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  9. #184
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow and Jelly Muffins


    http://www.youtube.com/watch?v=JtfClfKHn5U


    Recipe

    Dry:
    75g Complete Pancake Mix
    25g Peanut Butter marshmallow Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)
    10g PB Lean (Peanut Butter Flavor)

    Wet:
    2 Egg Whites
    1/3 Cup Milk (I used almond) Around 70g
    25g Greek Yogurt
    Dash Vanilla Extract

    Filling:
    40g Sugar Free Jam (Wegmans)



    Directions:

    Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda)

    in a separate bowl mix the egg whites and stiffen by mixing with a hand blender for 3-5 minutes until it makes a stiff firm peak

    Then add in the Greek Yogurt, Vanilla Extract and Almond milk to the dry mixture and fold in the egg whites and use a spatula to fold in the egg whites and make your finished batter.

    Pre-heat oven to 350 degrees and then use cooking spray on your muffin pan/sheet to prevent sticking.

    Transfer the mixture to the Muffin Pan and bake for 20-25 minutes, use a toothpick to check Muffins if they are finished (it will come out with no residue on the toothpick)

    Allow to cool for 5-10 minutes and then Enjoy!!!


    Macros:

    Calories -- 515
    Protein 40g
    Carbs -- 75g
    Fat -- 6g



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  10. #185
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow and Banana Microwave Mug Cake


    http://www.youtube.com/watch?v=VwSEmqqsCKA


    Recipe

    Dry:
    60g Complete Pancake Mix
    30g Peanut Butter marshmallow Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)
    10g PB Lean (Peanut Butter Flavor)

    Wet:
    1 Egg Whites
    1/3 Cup Milk (I used almond) Around 60g
    50g Diced Banana


    Directions:

    Use a Magic Bullet or another stand up blender for this recipe.

    First place in the wet (Almond Milk + Egg White and throw in a diced up banana)

    Second Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda) and add to your blender/Magic Bullet

    Turn on your blender for a good 1-2 minutes to really let the ingredients bind together and mix well, before we continue.

    Take a circular Tupperware container and spray it with cooking spray and make sure it is coated well

    Take a spatula and transfer the mixture into the Tupperware container and microwave on a medium power for around 3 minutes (you should see the outside start to harden and the middle have a soft texture which will be perfect for when it cools)

    Flip the cake upside down on a plate and allow it to cool when done (you can check when done using a fork along the outside edges and poking it forward to see if any residue or liquid is leaking to the bottom.

    Allow to cool for a few minutes and then enjoy!


    Macros:

    Calories -- 500
    Protein --35g
    Carbs -- 74g
    Fat -- 5g



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  11. #186
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    That mug cake recipie sounds excellent; I'll have to see if I can approximate that with on-hand ingredients when I get home...

  12. #187
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    Cellucor Peanut Butter Marshmallow Low Carb Protein Cake


    http://www.youtube.com/watch?v=rv2TY_CGrQQ

    Recipe

    Dry:
    1 TBSP Psyllium Husk Powder (9g)
    8g SF/FF Pudding Mix
    30g PB Marshmallow Whey
    3g Baking Powder
    3g Splenda
    10g PB Lean from MyOatmeal.com (PB Flavor)

    Wet:
    5 Whole Eggs
    25g Greek Yogurt

    Directions

    Combine all of your dry in a bowl (Psyllium Husk, PB Lean, Whey, SF/FF Pudding Mix, Splenda, and Baking Powder) and in another mix your wet (Eggs + Greek Yogurt)

    Mix the wet into the dry and combine with a hand mixer, stand mixer, or a whisk

    Coat a Pyrex Dish with cooking spray and pre-heat the oven to 350 degrees. You will transfer your mixture into the coated dish and bake for 20-25 minutes until a toothpick comes out clean with your finished product.
    Place on a cooling rack and allow to cool for 5-10 minutes before taking out of container
    Enjoy!


    Macros

    Kcals ~ 600
    Protein ~ 60g
    Carbs ~ 30g
    Fat ~ 25g




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  13. #188
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow Low Carb Protein Bread


    http://www.youtube.com/watch?v=b0bmTIb3410

    Recipe

    Dry:
    16g SF/FF Pudding Mix
    30g PB Marshmallow Whey
    3g Baking Powder
    3g Splenda
    10g PB Lean from MyOatmeal.com (PB Flavor)

    Wet:
    5 Whole Eggs
    25g Greek Yogurt

    Directions

    Combine all of your dry in a bowl (PB Lean, Whey, SF/FF Pudding Mix, Splenda, and Baking Powder) and in another mix your wet (Eggs + Greek Yogurt)

    Mix the wet into the dry and combine with a hand mixer, stand mixer, or a whisk

    Coat a Pyrex Dish with cooking spray and pre-heat the oven to 350 degrees. You will transfer your mixture into the coated dish and bake for 20-25 minutes until a toothpick comes out clean with your finished product.
    Place on a cooling rack and allow to cool for 5-10 minutes before taking out of container
    Enjoy!


    Macros

    Kcals ~ 600
    Protein ~ 58g
    Carbs ~ 29g
    Fat ~ 25g



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  14. #189
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Molten Chocolate Low-Carb Muffins


    http://www.youtube.com/watch?v=hOVErhKbU7U


    Recipe

    Dry:

    1 Scoop Molten Chocolate Whey (30g)
    10g Cocoa Powder
    3g Splenda
    3g Baking Powder
    10g PB Lean (German Chocolate Cake)

    Wet:
    1 Egg
    1 Egg White
    25g Greek Yogurt


    Directions

    Pre-heat oven to 350 degrees
    Mix all dry in a bowl (Whey, PB Lean, Baking Powder, Splenda, Cocoa Powder) and in a separate bowl combine the wet (egg, egg white, and greek yogurt)
    Simply add the dry to the wet and then mix/stir until batter is formed.
    You will then take a muffin pan/trey and coat with cooking spray or use muffin liners for your finished product.
    Fill muffin trey (Coated or liners) about half way full because you do not want them to overflow while in the baking process.
    Bake for 10-15 minutes until toothpick comes out clean
    Allow cooling for 5 minutes and then taking out of liner/ Muffin Pan
    Enjoy!

    Macros

    Kcals ~ 320
    Protein ~ 40g
    Carbs ~ 17g
    Fat ~ 10g



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  15. #190
    Support the Troops HDJoe's Avatar
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    any substitute for the 10g PB Lean (German Chocolate Cake)?
    also is your mud pie moist. have tried about 4 recipes, including one very similar to yours and all are extremely dry. And it is not overcooking, because sometimes the outside has liquid.
    As iron sharpens iron, so one man sharpens another...Proverbs 27:17
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  16. #191
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    Quote Originally Posted by HDJoe View Post
    any substitute for the 10g PB Lean (German Chocolate Cake)?
    also is your mud pie moist. have tried about 4 recipes, including one very similar to yours and all are extremely dry. And it is not overcooking, because sometimes the outside has liquid.
    You could use more SF/FF Pudding mix, or pb2 either would work or drop it and consider psyllium husk powder.. all would aid moisture/texture..

    Mud pie? which one is that? you mean my lava cake?
    What are your other recipes your using? I can bet they use oats (if they dont sorry for assuming) but oats are horrible to bake/cook with.
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  17. #192
    Support the Troops HDJoe's Avatar
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    sorry mug cake..nope no oats
    1 scoop protein
    1 tbsp. cocoa powder
    1 tsp truvia
    1/4 tsp baking soda
    1 egg
    3 tbsp. milk
    ,
    some have yogurt, some coconut flour..some more milk or eggs..but all dry
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  18. #193
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    Quote Originally Posted by HDJoe View Post
    sorry mug cake..nope no oats
    1 scoop protein
    1 tbsp. cocoa powder
    1 tsp truvia
    1/4 tsp baking soda
    1 egg
    3 tbsp. milk
    ,
    some have yogurt, some coconut flour..some more milk or eggs..but all dry
    its dry because you have no fat alternative (IE yogurt) and you have no real rising agent (Flour or pancake mix) thats why i add things like PB Lean and SF/FF Pudding mix to help with moisture/texture. i would nix the milk and add yogurt (Creamier) and help with overall density/texture/moisture. also your overall wet/dry ratio is off (heavy on the dry and light on the wet) which results in a "Dry product"
    Last edited by LayzieBone085; 01-23-2014 at 08:44 PM.
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  19. #194
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    Cellucor Peanut Butter Marshmallow Low Carb Mini Protein Loaves


    http://www.youtube.com/watch?v=TH_4OOkXxVY

    Recipe

    Dry:
    8g SF/FF Pudding Mix
    30g Cellucor PB Marshmallow Whey
    3g Baking Powder
    3g Splenda
    10g PB Lean from MyOatmeal.com (PB Flavor)
    tsp Sea Salt

    Wet:
    5 Whole Eggs
    25g Greek Yogurt
    Tsp of Vanilla Extract

    Directions

    Combine all of your dry in a bowl (PB Lean, Whey, SF/FF Pudding Mix, Splenda, Sea Salt and Baking Powder) and in another mix your wet (Eggs + Greek Yogurt + Vanilla Extract)

    Mix the wet into the dry and combine with a hand mixer, stand mixer, or a whisk

    Coat a Mini-Loaf Pans with cooking spray and pre-heat the oven to 350 degrees. You will transfer your mixture into the coated dish and bake for 15-20 minutes until a toothpick comes out clean with your finished product.

    Place on a cooling rack and allow to cool for 5-10 minutes before taking out of container
    Enjoy!


    Macros

    Kcals ~ 550
    Protein ~ 58g
    Carbs ~ 23g
    Fat ~ 25g



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    Cellucor Cor-Fetti Cake Batter Overnight Oatmeal


    http://www.youtube.com/watch?v=jgmkGuCLKss

    Recipe

    Dry:

    1/2 Cup of Oatmeal (40g) → I Used MyOatmeal Custom Blend
    1 Scoop ~ 30g Cor-Fetti Cake Batter Cellucor Whey
    10g Pb Lean (Myoatmeal.com) Vanilla Frosting
    8g SF/FF Pudding Mix

    Wet:

    1/2 Cup Almond Milk / Water (~110g)
    cup Yogurt (~114g) I did 50/50 Greek and Plain Yogurt

    Directions


    First add in the Dry (Whey, SF/FF Pudding Mix + PB Lean + Oatmeal)

    Take Cup of Water/Almond Milk + Cup of Yogurt (Greek I would suggest being thicker) and place on top of the dry

    Mix with a spoon and just place in the fridge and allow it to set 4-6 hours (to thicken) or overnight (hence the name)

    This is a perfect treat/snack you can take on the go in a Tupperware container or leave in a bowl overnight for an early breakfast.

    Macros

    Calories ~ 425
    Fat ~ 5g
    Carbs ~ 55g
    Protein ~ 40g



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    Cellucor Molten Chocolate and Jelly Microwave Protein Mugcake/Muffin


    http://www.youtube.com/watch?v=M1RuliAWDwc

    Recipe

    Dry:
    25g Complete Pancake Mix
    20g Molten Chocolate Whey
    3g Splenda
    Baking Powder (3g)
    8g SF/FF Pudding Mix (Vanilla or Chocolate)
    10g PB Lean (German Chocolate Cake)

    Wet:
    1/8 Cup Almond Milk (~25g)
    1 Whole Egg
    20g Jam (Filling)

    Directions:

    Use a Magic Bullet or another stand up blender for this recipe.

    First place in the wet (Almond Milk + Whole Egg) into the magic bullet

    Second Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda) and add to your blender/Magic Bullet

    Turn on your blender for a good 1-2 minutes to really let the ingredients bind together and mix well, before we continue.

    Take a Small Coffee Mug or Circular bowl that can help resemble the shape of a muffin and coat it with cooking spray. Fill half way with batter, add in Jam, and cover with the rest of the batter (to give it a jelly filling)

    Microwave for around 3-4 Minutes on a medium power (to prevent overflowing) feel the outside of the muffin and see if it is completed, if not microwave for a few more seconds again on a medium powder until done and outside is a touch firm and the inside may be a touch gooey that will harden when it cools.

    Flip the Muffin upside down on a plate and allow it to cool when done (you can check when done using a fork along the outside edges and poking it forward to see if any residue or liquid is leaking to the bottom.

    Allow to cool for a few minutes and then enjoy!


    Macros:

    Calories -- 330
    Protein --30g
    Carbs -- 35g
    Fat – 8g



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    Cellucor Peanut Butter Marshmallow Peanut Butter Chip and Banana Muffins


    http://www.youtube.com/watch?v=5OQsAwL1qdE

    Recipe

    Dry:

    100g Complete Pancake Mix
    35g Peanut Butter marshmallow Whey (1 Scoop)
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)
    10g PB Lean (Peanut Butter Flavor)
    30g Peanut Butter Chips Chips (Any Brand/Variety)

    Wet:

    1 Egg
    1 Egg White
    1/2 Cup Milk (I used almond) Around 100g
    100g Banana
    25g Greek Yogurt


    Directions:

    Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda)

    in a separate bowl mix the Egg + Egg White + Yogurt + Milk + Banana and mix together. You will then add the wet into the dry and then combine both and lastly sprinkle in the Peanut Butter Chips.

    Pre-heat oven to 350 degrees and then use cooking spray on your muffin pan/sheet to prevent sticking.

    Transfer the mixture to the Muffin Pan and bake for 20-25 minutes, use a toothpick to check Muffins if they are finished (it will come out with no residue on the toothpick)

    Allow to cool for 5-10 minutes and then Enjoy!!!


    Macros:

    For The Entire Batch:

    Calories -- 900
    Protein --55g
    Carbs -- 125g
    Fat -- 20g



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    Cellucor Peanut Butter Marshmallow Banana Pancakes


    http://www.youtube.com/watch?v=FA7Z2ZvKNxo

    Recipe

    Dry:

    115g Complete Pancake Mix
    25g Peanut Butter Marshmallow Whey
    3g Splenda
    Baking Powder (5g)
    16g SF/FF Pudding Mix (Vanilla)
    10g PB Lean (Banana Bread Flavor)

    Wet:

    2 Egg White (Stiffened to a firm peak)
    1/4 Cup Milk (I used almond) Around 75g
    100g Banana (Diced up)



    Directions:

    Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda)

    in a separate bowl mix the egg whites and stiffen to a firm peak (by mixing with a hand mixer for 3-5 minutes until they foam up and become very thick)

    Then add in the Diced Banana, Almond milk to the dry mixture on top of the egg whites (Which you will fold in) and use a hand mixer to stir the mixture together it should come out as a cake batter or thick consistency.

    Pre-heat a griddle on a stovetop to a medium heat (best to cook pancakes) or else they will burn or get a bit crispy (which is not a good thing).

    Distribute a portion of the batter and spread it out in a circular shape(pancake) and allow to cook for 1.5-2 minutes until it starts to bubble and flip with spatula

    Allow to cook for another minute until bottom gets a golden brown color to it.

    Rinse/Repeat Process until all batter is used and enjoy!

    Macros:

    Calories -- 725
    Protein --40g
    Carbs -- 125g
    Fat -- 7g




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    Cor-Fetti Cake Batter Protein Pudding


    http://www.youtube.com/watch?v=xIFbIo5QT6A

    Recipe

    Dry:
    11g Funfetti Pancake Mix (1/4 Serving)
    30g Cor-Fetti Cake Batter Whey
    16g SF/FF Pudding Mix (Vanilla)
    3g Splenda

    Wet:
    1 Cup Almond Milk (200g)
    50g Plain Yogurt
    50g Greek Yogurt


    Directions

    This is a very simple recipe that does not take long at all. Going off the directions on the back of the SF/FF Pudding Box I made a slight adjustment to give it more of a Funfetti Flavoring by adding in pancake mix.

    Combing Pudding Mix, Whey, Splenda, and Pancake mix in a bowl
    Then add in the Yogurt (Greek and Plain) and lastly the milk and beat with a whisk for a few minutes
    Allow to sit in fridge for 1 hour and it will settle into a very thick consistency (Pudding like) to make for a great base you can add cereal, rice cakes, fruit etc.
    Enojoy!

    Macros

    Calories ~ 270
    Protein ~ 30g
    Carbs ~ 30g
    Fat ~ 3g



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    Cellucor Cinnamon Swirl Blueberry Pancakes


    http://www.youtube.com/watch?v=dS2XsJVeYkI

    Recipe

    Dry:

    110g Complete Pancake Mix
    30g Cinnamon Swirl Whey
    3g Splenda
    Baking Powder (5g)
    16g SF/FF Pudding Mix (Vanilla)
    10g PB Lean (SnickerDoodle Flavor)
    2g Cinnamon

    Wet:

    2 Egg White (Stiffened to a firm peak)
    1/3 Cup Milk (I used almond) Around 100g
    100g Blueberries
    25g Greek Yogurt



    Directions:

    Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, Cinnamon and Splenda)

    in a separate bowl mix the egg whites and stiffen to a firm peak (by mixing with a hand mixer for 3-5 minutes until they foam up and become very thick)

    Then add in the Greek Yogurt Almond milk to the dry mixture on top of the egg whites (Which you will fold in) and use a hand mixer to stir the mixture together it should come out as a cake batter or thick consistency.

    Pre-heat a griddle on a stovetop to a medium heat (best to cook pancakes) or else they will burn or get a bit crispy (which is not a good thing).

    Distribute a portion of the batter and spread it out in a circular shape(pancake) and allow to cook for 1.5-2 minutes until it starts to bubble and flip with spatula

    Sprinkle Blueberries on top of mixture when cooking

    Allow to cook for another minute until bottom gets a golden brown color to it.

    Rinse/Repeat Process until all batter is used and enjoy!

    Macros

    Calories -- 700
    Protein -- 45g
    Carbs -- 110g
    Fat -- 7g




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