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  1. #51
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow Pumpkin Pancakes


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

    Recipe

    Dry:
    20g Peanut Butter Marshmallow Whey
    1 Tsp Baking Powder
    Dash Cinnamon (2-3g)
    Dash Splenda (2-3g)
    28g Big Train Low-Carb Pancake Mix
    8g SF/FF Pudding Mix
    10g PB LEAN (pumpkin Spice)

    Wet:
    1 Whole Egg
    100g Pumpkin

    Directions

    Add in Whey + Dry Ingredients... (Baking Powder + Cinnamon + Splenda, SF/FF Pudding Mix, Pancake Mix, and PB Lean) to a mixing bowl
    Add in the Pumpkin + Egg and Stir to a batter like consistency.
    Once batter is set, apply Cooking Spray on a Skillet and turn to medium heat
    Cook on a skillet for a few minutes each side and flip with a spatula
    Serve!!!


    Top with:
    Peanut Butter/Almond Butter/Cookie Butter
    Walden Farm Syrups (Pancake/Chocolate/Caramel)
    Protein Pudding/Sludge (for extra protein)


    Macros

    Kcals - 375
    Pro ~ 38g
    Carb ~ 37g
    Fat ~ 8g



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  2. #52
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cinnamon Swirl Pumpkin Microwave Protein Cake


    http://www.youtube.com/watch?v=f0cpKfsbsV0

    Recipe

    Dry:
    35g Big Train Low-Carb Pancake Mix
    20g Cellucor Cinnamon Swirl Whey
    3g Baking Powder
    3g Splenda
    2g Cinnamon
    8g SF/FF Pudding Mix
    Dash of Trader Joes Pumpkin Pie Spice
    10g PB Lean (Pumpkin Spice)

    Wet:
    1 Whole Egg
    25g Pumpkin
    Water to batter consistency

    Directions

    Take all your dry in a bowl and combine (Whey, Pancake Mix, Baking Powder, Splenda, Pudding Mix, Cinnamon, PB Lean, Trader Joes Pumpkin Spice) .
    Slowly Add in the egg, pumpkin and then add a touch of water (eyeball this) to make a sludge/batter like consistency using a spoon. This will be perfect for making the protein cake.
    Use Cooking Spray to Coat a 3-4 Cup Circular Tupperware Container, and transfer your batter from the bowl.

    Microwave for 2.5-3 minutes (on Medium power to prevent overflowing) until the outside has a good firm edge and the middle is a touch gooey and transfer to a plate by flipping over. The center will harden up as it does cool.

    Enjoy!

    Macros

    Calories: 400
    Fat ~ 8g
    Carbs ~40g
    Protein ~40g



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  3. #53
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Chocolate Chip Cookie Dough Cookies


    http://www.youtube.com/watch?v=syaeqr5-lMw


    Recipe

    1 Scoop Chocolate Chip Cookie Dough Cellucor Whey (35g)
    40g Complete Pancake Mix
    40g Oatmeal (Grinded into a powder)
    3g of Splenda

    3g of Baking Powder
    8g SF/FF Vanilla Pudding Mix

    Wet:

    1 Egg
    25g Yogurt
    Water to Batter Consistency



    Directions


    I used a magic bullet and grinded ½ cup of oatmeal into a fine power. Took that and in a mixing bowl throw in the rest of the dry (Pudding Mix, Whey, Baking Powder, Splenda, and Pancake Mix)

    Add Egg + Yogurt and mix (it will be hard as a rock) and slowly add in water. I added around 1/3 cup to this to get a thick cake batter thickness, it should be sticking to the spoon.

    Keep Mixing with a whisk, spoon, or a stand up mixer until thick.

    Pre-Heat the Oven to 350

    Take a baking sheet and line it with aluminum foil and spray it with cooking spray
    Take a spoon and slowly tablespoon at least 1" away from each other as they will expand as seen in the picture, These are QUICK they take 8 minutes when baked in my oven, so keep an eye on them around 8 minutes, may take a little over 9 or 7 depending on the baking sheet. The bottom should have a little golden brown to them, and the top should be fluffy when taking them off they will cool and be very moist/fluffy after cooling for 10-15 minutes.


    Macros

    Calories: ~550

    Fat: ~ 12g

    Carbs: ~ 70g

    Protein: ~ 40g



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  4. #54
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Chocolate Raspberry Truffle Fudge


    http://www.youtube.com/watch?v=Ef1L9-6CfQ0

    Recipe

    40g (Over 1 Scoop) Chocolate Raspberry Truffle Cellucor Whey
    16g Complete Pancake Mix
    16g SF/FF Pudding
    3g Splenda

    Wet:

    7g Coconut Oil
    170g Carbmaster Yogurt (Vanilla)
    50g Raspberries (Diced Up)

    Directions

    Combine All Dry Ingredients (Whey, Splenda, SF/FF Pudding Mix, PancakeMix) The pancake mix and SF/FF Pudding mix are to help thicken the final product.
    Melt the coconut oil and add to your dry as well as the Yogurt and mix together. Lastly dice up some raspberries into small pieces and throw into the mix and then mix everything together.

    Take a Small pan and you can either drop the batter right in or use parchment paper (either or), and freeze for about an hour. You want to make sure you spread your mixture out evenly into a square to make nice thick squares for the final product.
    After an hour take out of the freezer and cut into squares and your fudge is complete! Eat it before it melts!

    Macros

    Calories ~ 425
    Fat ~ 12g
    Carbs ~ 40g
    Protein ~ 40g



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  5. #55
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Homemade Protein S’Mores


    http://www.youtube.com/watch?v=0mc3RGiaV3k

    Recipe

    4 Low-Fat HoneyMaid Graham Crackers (Broken in Half)
    30g Marshmallow (Cut up)

    Frosting:

    85g Carbmaster Yogurt
    8g SF/FF Pudding Mix
    3g Splenda
    1.25 Scoop Cellucor Whey (45g) S’mores

    Directions

    In a small bowl you will mix half a carbmaster yogurt with the S’mores Cor performance Whey, SF/FF Pudding Mix and Splenda to make a very thick paste/pudding that will be used as a spread on your graham crackers.

    Take the 4 graham crackers and crack them in half, and cut up the larger marshmallows to make them bitesize on the crackers.

    Take a cracker and apply the Protein Pudding and repeat this twice (for top and bottom) and then place marshmallow in between and squeeze together.

    Complete the process for all 4 halves of the graham crackers and then freeze for 15-20 minutes to help everything bind together (can skip this is optional).

    Enjoy!

    Macros

    Calories ~ 600
    Fat ~ 7g
    Carbs ~ 92g
    Protein ~ 42g



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  6. #56
    Time To Rebound! LayzieBone085's Avatar
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    Cinnamon Swirl Protein Pumpkin Squares


    http://www.youtube.com/watch?v=Kzr2uPr3ObI

    Recipe

    1 Serving (28g) Low-Carb Big Train Pancake Mix
    1 Scoop (34g) Cinnamon Swirl Cor Whey
    8g SF/FF Pudding
    10g PB Lean (SnickerDoodle Flavor)
    tsp Baking Powder
    2-3g Splenda
    Dash Trade Joes Pumpkin Spice
    Dash Salt

    Wet:
    1 Egg
    1 White
    80g Pumpkin
    25g Greek Yogurt
    25g Regular Plain Yogurt


    Directions

    Pre-heat Oven to 350 Degrees.
    Take a 9x9 Pan and spray with cooking spray to coat and prevent sticking.
    In a large mixing bowl mix all dry (Whey, Pancake Mix, PB Lean, Splenda, Pumpkin Spice, Baking Powder, SF/FF Pudding Mix and salt to enhance the flavor).
    Slowly add In the wet ingredients (Pumpkin, Greek and Plain Yogurt, then Eggs last) and mix with a hand mixer or a whisk to get a thick batter like consistency.
    Once everything is combined drop the mixture into the 9x9 sheet and spread among the baking pan (in a square fashion) and throw in the oven for around 20-25 minutes.
    After 20-25 minutes use a toothpick to see if it comes out clean (no wet residue) and this will state that the final product is done. This will be a bit on the soft side because of the amount of wet, but will solidify once it is left out for a while.
    Remove and allow to cool on a wire rack, and then cut into Squares and serve.
    You can even put them in the fridge for a bit to harden up before eating or freeze for a short time period.


    Macros

    Calories ~ 450
    Fat ~ 8g
    Carbs ~ 40g
    Protein ~ 55g



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  7. #57
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Chocolate Peanut Butter Marshmallow Chip Pancakes


    http://www.youtube.com/watch?v=s6rLw5RLXoM

    Recipe

    Dry:
    40g Peanut Butter Marshmallow Whey
    1 Tsp Baking Powder
    Dash Splenda (2-3g)
    75g Complete Pancake Mix
    8g SF/FF Pudding Mix
    10g Cocoa Powder
    16g PB LEAN (Peanut Butter Flavor)

    Wet:
    2 Egg Whites (Stiffened to a Firm Peak)
    50g Greek Yogurt
    75g Almond Milk

    Additional:
    2 Crushed up Reese Peanut Butter Oreo’s
    20g Reese Peanut Butter Chocolate Chips
    20g Fat Free Cool Whip

    Directions

    Add in Whey + Dry Ingredients... (Baking Powder + Cocoa + Splenda, SF/FF Pudding Mix, and Pancake Mix,) to a mixing bowl

    Take 2 egg whites and separate in a separate bowl. Take a stand up mixer on high power for 3-5 minutes until the egg whites are stiffened to a firm peak (will be very thick) this is when you know they are done.

    Add Greek Yogurt and Almond milk to dry, and then slowly fold in the egg whites from the outside inward until batter is formed.

    Heat a skillet or griddle pan on medium power and when warm you will coat with cooking spray. Cook the pancakes a few at a time (Griddle) or one at a time (Skillet). Flip halfway (when they start to bubble on top) and allow other side to cook for another minute until done.

    In a small bowl mix the Pb2 with a dash of water to make a glaze to put on top of the pancakes.

    When completed Serve pancakes, and then top with crushed Oreos, Reese Chips, and Whip Cream!

    Other things to Top with:
    Peanut Butter/Almond Butter/Cookie Butter
    Walden Farm Syrups (Pancake/Chocolate/Caramel)
    Protein Pudding/Sludge (for extra protein)


    Macros

    Calories - 880
    Pro ~ 60g
    Carb ~ 115g
    Fat ~ 20g



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  8. #58
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Chocolate Chip Cookie Dough Overnight Oatmeal


    http://www.youtube.com/watch?v=csHprhoj-ug

    Recipe

    Dry:

    3/4 Cup of Oatmeal (60g) → I Used MyOatmeal Custom Blend
    1.5 Scoops ~ 50g Chocoalte Chip Cookie Dough Cor Performance Whey
    16g/1 Tablespoon Pb Lean (Myoatmeal.com) Peanut Butter
    8g SF/FF Pudding Mix
    3g Splenda

    Wet:

    1/2 Cup Almond Milk / Water (~114g)
    6oz Yogurt (~170g) Carbmaster Yogurt (can use greek/plain yogurt)

    Additional:
    2 Reese Oreo’s
    10g Reese Peanut butter Chips


    Directions

    First add in the Dry to a bowl or Tupperware containers (Whey, SF/FF Pudding Mix + PB Lean + Oatmeal + Splenda)

    Take ½ Cup of Water/Almond Milk + 6 oz of Yogurt (Greek/Plain or regular yogurt container I used the carbmaster)

    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.

    Top with the additional toppings of your desire such as:
    Fruit, Cereal, Rice Cakes, Peanut butter or chocolate chips, Oreo’s etc.

    Macros

    Calories ~ 800
    Fat ~ 20g
    Carbs ~ 95g
    Protein ~ 60g



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  9. #59
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Cinnamon Swirl Low-Carb Banana Bread


    http://www.youtube.com/watch?v=judaW8Wy5cI

    Recipe

    Dry:
    50g Complete Pancake Mix (Extra Fluffy)
    28g Big Train Low-Carb Pancake Mix
    30g Cellucor Cinnamon Swirl Whey
    3g Splenda
    Baking Powder (3g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg
    1 Egg White
    1/3 Cup Milk (I used almond) Around 50g
    50g Banana (Cut Up)



    Directions:

    Combine all Dry (Whey, Pancake Mix, Low Carb Big Train Mix, Baking Powder, SF/FF Pudding Mix, Cinnamon, 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 -- 575
    Protein --50g
    Carbs -- 70g
    Fat -- 10g



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  10. #60
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Chocolate Chip Cookie Dough and Banana Protein Cake


    http://www.youtube.com/watch?v=IGicSrjs-HY

    Recipe:

    Dry:
    50g Complete Pancake Mix (Extra Fluffy)
    40g Cellucor Chocolate Chip Cookie Dough Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg Whites
    Around 1/3 cup Water
    25g Greek Yogurt
    75g Diced Banana (used as a topping)

    Topping:
    50g Greek Yogurt
    20g Cellucor Molten Chocolate Whey


    Directions: :

    First Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix and Splenda) and then you will add in your wet on top

    Crack the egg white and throw into the bowl, add greek yogurt, then use enough water to make a very thick cake batter texture

    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 use a knife to cut it into portions.

    Take Frosting (Combine Whey + Greek Yogurt) and layer each piece of cake
    Slice up Banana and layer each piece of the cake with Frosting and Banana’s!

    Enjoy!


    Macros:

    Calories -- 575
    Protein --60g
    Carbs -- 70g
    Fat -- 6g



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  11. #61
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    Coconut Cashew Cumin Chicken Curry



    P - 50
    C - 50
    F - 7
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  12. #62
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    Cellucor Chocolate Chip Cookie Dough Cupcakes


    http://www.youtube.com/watch?v=dVVSfLvxh34

    Recipe

    Dry:

    60g Low-Carb Dixie Diner Pancake Mix (8 Servings)
    40g Complete Pancake Mix
    30g Cellucor Chocolate Chip Cookie Dough Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:

    2 Egg Whites (Stiffened to Firm Peak)
    1/2 Cup Milk (I used almond) Around 90g
    50g Greek Yogurt

    Frosting:

    20g Cellucor Molten Chocolate Whey
    100g Greek Yogurt
    30g Cream Cheese


    Directions:

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

    in a separate bowl mix the two egg whites and churn with a hand blender or stand up blender for 3-5 minutes on a high power until a stiff peak is formed.

    Combine Greek Yogurt + milk + Stiffened Egg Whites into dry and then fold the product until batter is formed.

    Pre-heat oven to 350 degrees and then spray with cooking spray to prevent sticking of the cupcakes.

    Transfer the mixture to the Muffin/Cupcake Pan and bake for 12 minutes, use a toothpick to check Muffins/Cupcakes if they are finished (it will come out with no residue on the toothpick)

    Allow to cool for 5-10 minutes

    Mix Frosting: Cream Cheese, Yogurts + Molten Chocolate Whey and transfer to a plastic bag and cut a small hole in the bottom corner. Use this to spread on top of muffins once they are cooled or else the final frosting will melt right off the cupcake (since they are not cooled).

    Put finished product in fridge to cool/set or eat right away!

    Macros:

    For The Cupcakes:

    Calories -- 635
    Protein – 60g
    Carbs -- 65g
    Fat -- 4g

    For The Frosting:

    Calories -- 635
    Protein – 28g
    Carbs -- 10g
    Fat -- 2g


    Everything:

    Calories -- 635
    Protein – 90g
    Carbs -- 75g
    Fat -- 6g




    Last edited by LayzieBone085; 07-15-2014 at 03:33 PM.
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    Cellucor Cor-Fetti Cake Batter Protein Brownie


    http://www.youtube.com/watch?v=WX4iJv7t9xg

    [ color=blue]Recipe[/color]

    Dry:
    30g Cellucor Cor Fetti Cake Batter Whey
    30g Complete Pancake Mix (Extra Fluffy)
    8g SF/FF Pudding Mix
    TBSP Splenda (3g)
    Dash Baking Powder (3-5g)

    Wet:
    25g Greek Yogurt
    1 Egg Whites
    1/3 Cup Water (To help make batter)

    Frosting:

    50g Greek Yogurt
    10g Cor-Fetti Whey

    [ color=blue]Directions[/color]

    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. (1/3 Cup Water)

    Transfer to a Small square Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3 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!


    [ color=blue]Macros:[/color]


    Cals : ~340
    Fat: ~ 3g
    Carb: ~ 35g
    Pro: ~ 43g



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    Cellucor Peanut Butter Chocolate Chip Cookie Dough No Bake Oatmeal Balls


    http://www.youtube.com/watch?v=2JsXgbJbFSQ

    Recipe

    Dry:

    80g of Oatmeal (I used MyOatmeal.com Cookie Dough)
    10g PB LEAN (I used from MyOatmeal.com) or PB2
    25g Cellucor Chocolate Chip Cookie Dough Whey
    25g of Cellucor Peanut Butter Marshmallow Whey
    3g Splenda
    20g Peanut Butter Chocolate Chips

    Wet:
    20g of Peanut Butter
    10g of Honey
    75g Banana (Mashed)

    Directions

    To make the balls: Mix all Dry in a large bowl until well combined.
    In Separate Bowl Mash Banana , add peanut butter, and top with honey and mix to form a gel like consistency
    Combine The wet with dry and mix together with a spoon to get a very thick consistency and sprinkle on Chocolate/Peanut Butter Chips and continue to mix until everything is stirred together.

    Scoop 1/8 cup mixture into hands and roll into a ball (or use a spoon). Continue until batter is gone. Place protein balls in a Tupperware container and store in the fridge for up to 2 weeks, you can even put them in the freezer.

    Also -→: This batter can also be made into no bake protein bars. Simply press batter into a 9×9 pan sprayed with cooking spray. Freeze for about 30 minutes, and cut into 8 bars. Wrap each bar individually and store in the fridge or freezer. Take the bar and wrap them into tin foil and push down to a bar form and easy to take on the go.


    Macros

    For Entire Recipe:

    Calories: ~ 900
    Protein: ~ 55g
    Carbs: ~ 125g
    Fat: ~ 20g



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    Dinner Gains:

    BBQ Pulled Pork
    Brown Sugar Baked Beans
    Corn on the Cob

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    Cellucor Cinnamon Swirl Egg White and Cheese Pancake Sandwiches


    http://www.youtube.com/watch?v=csSwub2UyxM

    Recipe

    Dry:
    25g Cellucor Cor Performance Whey
    40g Complete Pancake Mix
    3g Splenda
    3g Baking Powder
    4g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg White
    16g Greek Yogurt (1 Tablespoon)
    1/8 Cup Water

    Filling:

    4 Egg Whites
    1 Slice Fat Free Cheese
    Dash Hot Sauce

    Directions

    Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix)

    Add in Wet (Water/Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed to make pancakes.

    Pre-heat griddle on a medium power which is on the stove, and spray with cooking spray prior to cooking.

    Drop in circles and let cook for 2 minutes on one side, flip, and then finish the other side and set the pancakes aside.

    Pre-heat skillet with cooking spray on a medium power and make a small omelet. Flip omelet half way through after pushing edges in and letting egg residue/liquid get to the bottom to help create a full omelet without breaking.

    Flip omelet and allow it to finish. When done cut into ¼’s and then layer the bottom pancake with ¼ of the egg, place a half slice of cheese, and the other ¼ of the egg on top.

    Repeat for the second sandwich and then fold together and serve!

    Top with hot Sauce/ketchup or other desired sauces you may want!

    Macros

    Calories ~ 400 kcals
    Protein ~ 50g
    Carbs ~ 40g
    Fat ~ 3g




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  17. #67
    M&S Elite Member robsorangegym's Avatar
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    Taco Bell Inspired Cheat Meal
    OK, I mainly used that title because I doubt Taco Bell has been floated around this section of the forum (and NO, I don't eat there ) It seems like they're constantly taking the same ingredients, mixing them up, and coming up with a 'NEW' meal. This is one I made, I know it isn't as complex as the ones above me, but it tastes good!
    Click image for larger version. 

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    Thats not a commercial, but this is a cheat meal I like to eat some fridays between AM shoulders and PM Arms workouts. I use egg whites in the waffles to add protein, and after cooking/draining/crumbling I put the sausage in the waffle mix right before cooking. I use the peanut butter on the waffles, and I obviously didn't pay attention to the syrup when I poured it! I eat egg whites every day so I scramble two real eggs for this meal to get some 'yolk' and I put Pace on top because I grew up in Texas. It winds up looking like this:
    Click image for larger version. 

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    The nutrient breakdown is as follows:
    595 calories, 22.5g fat, 45g carbs, 45g protein.

    Not the healthiest, not the biggest 'cheat,' but I eat it once a week right after one workout and a few hours before the second. It never lasts long on my plate. I know it doesn't have the hash brown or the taco bell hot sauce and the eggs are on the side. Its good and it has been made without the peanut butter or syrup, and with the eggs/hot sauce in-between the waffles to satisfaction!
    "Success is not final…..failure is not fatal…..its the courage to continue that counts." -Winston Churchill
    Dead Lift: 415
    Squat: 325
    Bench: 305
    Bodyweight: to be checked soon!!

  18. #68
    M&S Elite Member robsorangegym's Avatar
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    Layziebone- I'm going to try your healthy pancake sandwiches that you posted tomorrow. Im sure you notice the fat difference, but its the sausage patty that makes mine a 'cheat.' Thanks for posting so many options!
    "Success is not final…..failure is not fatal…..its the courage to continue that counts." -Winston Churchill
    Dead Lift: 415
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  19. #69
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Peanut Butter Marshmallow and Jelly Low-Carb Sandwich Loaf


    http://www.youtube.com/watch?v=LF2IyY3GyMs

    Recipe

    Dry:
    20g Cellucor Cor Performance Whey
    20g Complete Pancake Mix
    3g Splenda
    3g Baking Powder
    4g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg White
    16g Greek Yogurt (1 Tablespoon)

    Topping/Filling:

    2 TBSP Sugar Free Jam (32g)
    1 TBSP PB Lean(I used Peanut Butter Flavor) /Pb2(16g)

    Directions

    Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix)

    Add in Wet (Water/Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed to make pancakes.

    Pre-heat oven to 350. You will then use cooking spray on a small pyrex loaf pan or metal loaf pan and transfer mixture into the loaf pan and bake for 10-12 minutes (until done and toothpick comes out clean in the center)

    Pull out of oven, cool for at least 5-10 minutes and flip onto a plate and cut the loaf in half.

    Spread Sugar Free Jam on the inside of the loaf (one side) and PB Lean/Pb2 (which can be mixed with water on the other). For this video I stuffed the center with Jam and drizzled the PB Lean on top for presentation

    Enjoy

    Macros

    Calories ~ 280
    Protein ~ 30g
    Carbs ~ 35g
    Fat ~ 3g



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  20. #70
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Double Chocolate Chip Cookie Dough Banana Batter Muffins


    http://www.youtube.com/watch?v=olK3WzvMlnw

    Recipe

    Dry:
    50g Cellucor Cor Performance Whey (Choc Chip Cookie Dough)
    80g Complete Pancake Mix
    3g Splenda
    3g Baking Powder
    8g SF/FF Pudding Mix (Vanilla)
    16g Cocoa Powder

    Wet:
    2 Egg Whites
    6oz Greek Yogurt (170g)
    1 Large Banana (100g)


    Directions

    Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix + Cocoa Powder)

    Mash Banana in a bowl and Add in Wet (Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed then add this to Dry and combine both.

    Pre-heat oven to 350. You will then use cooking spray on a small Pyrex muffin pan, You can also use cupcake liners that is totally your preference. Take a spoon and place batter evenly into each small cupcake filling and fill about half way (to prevent over flowing)

    Bake for 15 Minutes, use a toothpick to make sure the middle is complete!

    Pull out of oven, cool for at least 5-10 minutes

    Enjoy

    Macros

    For All 12 Muffins:

    Calories ~ 800
    Protein ~ 70g
    Carbs ~ 105g
    Fat ~ 10g



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  21. #71
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Double Chocolate S’mores Protein Loaves


    http://www.youtube.com/watch?v=8q-D5wqhdOE


    Recipe

    Dry:
    80g Complete Pancake Mix (Extra Fluffy)
    3g Splenda
    50g Cellucor Cor Performance Whey (S’Mores)
    3g Baking Powder
    8g SF/FF Pudding Mix (Vanilla)
    16g Cocoa Powder (2 TBSP)

    Wet:
    2 Egg Whites
    1 Large Banana (100g)
    6oz Greek Yogurt (170g)


    Directions

    Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix + Cocoa Powder)

    Mash Banana in a bowl and Add in Wet (Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed then add this to Dry and combine both.

    Pre-heat oven to 350. You will then use cooking spray on a small Pyrex Loaf Pans, or one large loaf pan (Preference is up to you). Take a spoon and place batter evenly into each small cupcake filling and fill about half way (to prevent over flowing)

    Bake for 15-20 Minutes, use a toothpick to make sure the middle is complete!

    Pull out of oven, cool for at least 5-10 minutes

    Enjoy

    Macros

    For all 6 Loaves:

    Calories ~ 800
    Protein ~ 71g
    Carbs ~ 107g
    Fat ~ 10g



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  22. #72
    Time To Rebound! LayzieBone085's Avatar
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    Dinner:

    Steak Kabobs, Corn on the Cob, Twice Baked Potato, and Mac & Cheese:

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  23. #73
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    Cellucor Cinnamon Swirl Banana Bread

    Recipe

    Dry:
    90g Complete Pancake Mix
    40g Cinnamon Swirl Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)
    16g PB Lean (Banana Bread Flavor)

    Wet:
    2 Egg Whites
    100g Greek Yogurt
    75g Banana (Diced up)
    50g Almond Milk


    Directions:

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

    in a separate bowl mix the wet (Yogurt, Egg whites, dice up the banana, and almond milk)

    Combine the wet to the dry and use a hand mixer or beater to mix until a batter like consistency is formed.

    Pre-heat oven to 350 degrees and then use cooking spray on your Loaf Pan to coat it and prevent sticking. A pyrex dish is fine if you do not have a loaf pan or a metal pan that is square in shape.

    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 -- 690
    Protein --65g
    Carbs -- 90g
    Fat -- 8g



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  24. #74
    Time To Rebound! LayzieBone085's Avatar
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    Cellucor Chocolate Chip Cookie Dough Two Tier Protein Cake with a Chocolate Hazelnut Glaze

    Recipe

    Dry:
    40g Complete Pancake mix
    35g Cellucor Chocolate Chip Cookie Dough Whey
    3g Splenda
    3g Baking Powder
    8g SF/FF Pudding Mix

    Wet:
    25g Greek Yogurt
    1 Egg White
    1/8 Cup Water (To batter like consistency

    Topping/Filling:
    20g MyOatmeal PB Lean (Chocolate Hazelnut)


    Directions

    First Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix and Splenda) and then you will add in your wet on top

    Crack the egg white and throw into the bowl, add greek yogurt, then use enough water to make a very thick cake batter texture

    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 use a knife to cut it into portions (two).

    Take Frosting (PB Lean) in a small dish and slowly add water until you get a thick consistency to use as a glaze and move the spoon back and forth to glaze the final product.

    Enjoy!


    Macros

    Calories ~ 400
    Protein ~ 40g
    Carbs ~ 50g
    Fat ~ 5g



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  25. #75
    Time To Rebound! LayzieBone085's Avatar
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    Video of the "Cellucor Chocolate Chip Cookie Dough Two Tier Protein Cake with a Chocolate Hazelnut Glaze"



    http://www.youtube.com/watch?v=dFOsOI2C4Ak
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