Quote:
Originally Posted by Death_Taco
Macros for one half (on avg):
F: 10.5
CHO: 6
P: 1.5
Step 1: Halve Avocado
[IMG]http://img.photobucket.com/albums/v217/Death_Taco/IMG_20121213_141046.jpg[IMG]
Step 2: Cross hatch Avocado to help with absorption
[IMG]http://img.photobucket.com/albums/v217/Death_Taco/IMG_20121213_141131.jpg[/IG]
Step 3: Lightly salt with sea salt
[IMG]http://img.photobucket.com/albums/v217/Death_Taco/IMG_20121213_141220.jpg[/MG]
Step 4: Lightly drizzle Balsamic Vinegar
[IMG]http://img.photobucket.com/albums/v217/Death_Taco/IMG_20121213_141322.jpg[/MG]
ENJOY!
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Da fuq, avacados are groce
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Pancakes
The Batter:
Buckwheat pancake mix
200ml of water
1g xantham gum
1 whole egg, 1 egg white
1 serving cookies n' cream myofusion
3 servings of natvia (natural sweetener)
The Sludge/Toppings:
0.5 serving peanutbutter choc myofusion
5g natural peanut butter
1 serving cottee's caramel diet topping
0.5 serving queens maple syrup (only 5g carbs per 35g serving - 0 sugar)
5ml olive oil (on wok)
1 x skinny cows vanilla toffee sundae
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Cheesecake
4 Eggs Room Temperature
3- 8 OZ packages Fat Free Cream Cheese- Softened
1-8 oz Reduced Fat Cream Cheese- Softened
1/2 cup sugar
1/2 cup 0% Plain or Vanilla Greek Yogurt
1 scoop (rounded) Myofusion Vanilla Protein
.25 Scoop Xtreme Formulations Ultra Peptide Lemon Cream Pie Protein
Crust
1 scoop VPX SRO graham Cracker protein
4 tbsp light butter (melted)
3 full low fat Honey Graham Crackers (finely crushed)
1/2 Cup Old Fashioned or Quick Oats
Set Oven to 350. Melt butter. Crush up graham crackers finely in a baggie. Mix butter, graham crackers, oats and SRO protein together. Put in bottom of a Springform pan and flatten evenly into bottom of pan. Bake for 6-8 minutes.
Mix together cream cheese, sugar, yogurt and protein powders in a mixing bowl. Beat on medium for 3 minutes. Add eggs and beat for 2 more minutes on Low.
Pour mixture into springform pan. Bake for 50-60 minutes until middle is set and edges begin to crack.
Nutrition Info- 14 slices
calories-199
carbs- 16
fat- 7
protein- 15
Fiber-.5
sugar-11
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Rice Pudding
1 cup cooked Rice
20g UP 2.0/1.0 Vanilla (Macros Varies this is for 1 .0)
2 Cups Almond Milk
2 Egg Whites
Baking Powder/Soda
Cinnamon
Splenda
Vanilla Extract
Bake 35-45 Minutes on 350 once all ingredients put together.
Cook Rice, set aside.. in a bowl place in whey protein and rest of dry ingredients, add egg whites and almond milk.. Mix for a few minutes and toss in a 9x9 or 8x13 pyrex dish and bake! Let it cool and then set in fridge overnight.
Calories - 350
Protein –26
Carbs – 50
Fat - 3.5
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XF Sweet Potato Pie
Crust Ingredients:
1/2 cup Special K Protein Plus cereal
1 tbsp Brummel & Brown yogurt butter
Filling Ingredients:
1/2 scoop XF Cinnamon Roll
3 oz sweet potato
2 egg whites
1/4 cup Splenda
1/4 cup water
1 tbsp Brummel & Brown yogurt butter
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Directions:
Preheat oven to 350. Make the crust first. Crush cereal, melt butter, and mix. Coat bottom of small baking dish or 2-3 muffin tray cups and bake for 5-10 min while you're preparing the filling.
Mix filling ingredients. I think it's easiest to put all the ingredients for the filling into a blender or smoothie maker, but you could also whip it by hand. It should be thick. Pour it on top of the crust and bake for 10-15 min.
If you like your pie wet and moist, bake for 10 min. If you like a more solidified consistency, 15 min. Let it cool for about 10 min. Makes a nice sized portion that can easily be split into two portions.
Macros:
Cals: 346
Fat: 14
Carbs: 33
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Lemon Cheesecake
Crumbly Crust Ingredients:
3/4 cup Special K Protein Plus cereal
3 tsp Splenda Brown Sugar Blend
1 tbsp Brummel and Brown Yogurt Butter
Directions:
Pre-heat oven to 325. Crush cereal. Melt butter and mix it with the Splenda Brown Sugar. Add crushed cereal. Spray small pan or muffin tray and layer bottom with crust. Bake for 10-12 minutes. Should get firm.
Cheesecake Ingredients:
1 scoop XF Lemon Cream Pie
1/2 pack Instant Jell-O fat free, sugar free cheesecake pudding
1/2 cup skim milk
2 egg whites
1 oz fat free cream cheese
Directions:
I think it's easiest just to put it all into a smoothie maker and blend. I suppose you could also whip it by hand or with electric beaters. Filling should turn out fluffy and thick. Scoop it on top of baked crust and refrigerate for at least an hour. Makes 4 small pieces, two large ones, or one hoooooge.
Macros
1 serving of 4)
Cals: 129
Fat: 4
Carbs: 12
Prot: 11
Macros: (filling only--whole batch--makes delish pudding!)
Cals: 343
Fat: 9
Carbs: 28
Prot: 35
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UP 2.0 Pudding Pies
Ingredients:
1 package Jell-o Sugar Free Fat Free pudding mix, vanilla
2 cups almond breeze unsweetened vanilla soy milk
3 scoops UP 2.0 (I divided up into 2 batches and used 1 1/2 scoops LCP and 1 1/2 scoops Cinnamon Roll)
Keebler Mini Graham Cracker Pie crusts
Directions: mix everything up, pour into pie crusts. Simple! The crusts come 6 to a pack, and there was pudding left over, enough for 2 more pies.
I haven't eaten these yet, but I tasted the pudding and it's ridiculously good. I put them in the freezer to see if they can be cut up/eaten in bites instead of scooping it out with a spoon.
Nutrition (per pie):
Calories: 220
Fat: 10g
Cholesterol: 3mg
Sodium: 396mg
Carbs: 21g
Sugar: 8g
Fiber: 2g
Protein: 10g