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  1. #176
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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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  2. #177
    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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  3. #178
    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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  4. #179
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    2 eggs, 100gm tomato, 150gm vegetables, 4 breads, 75gm apple , 1cup orange juice.

  5. #180
    Time To Rebound! LayzieBone085's Avatar
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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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  6. #181
    Time To Rebound! LayzieBone085's Avatar
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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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  7. #182
    Time To Rebound! LayzieBone085's Avatar
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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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  8. #183
    Time To Rebound! LayzieBone085's Avatar
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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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  9. #184
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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



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  10. #185
    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



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  11. #186
    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




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  12. #187
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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



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  13. #188
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    mmmm, it looks tasty

 

 

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