Recipe Thread!
suremeansyes
Posts: 962 Member
Hey guys, I was thinking when I posted that I make protein granola bars we should have a recipe thread. 
I will post it, and I also have a recipe for very yummy basmati rice.
~Chocolate PB Protein Granola Bars~
2 tbsp honey
3 tbsp cocoa (unsweetened)
3 tbsp brown sugar
1 cup sliced almonds
10 tbsp natural peanut butter
200g oats (I use Quaker rolled oats)
3 scoops protein powder
If you'd like, toast the oats and almonds for a few minutes. I do, because it's effing delicious.
Mix together the peanut butter, sugar and honey in a small pot and warm slightly until incorporated. Don't overcook. At this point, I add a little water to thin it out, maybe a couple tablespoons. Add the protein powder to your oats and almond mixture, along with the cocoa and stir it a bit.
Pour warmed PB liquid over the oats and mix until...well, until it looks mixed. At this point, you may need to add water a tablespoon at a time to get it the consistency you'd like. Just don't make it TOO watery.
Dump it into a dish (I use a square Pyrex) and press it down until even on top. Freeze it then cut into 16 squares. I eat them frozen, they are amazing.
Here's the macros:
calories-190
carbs-17
fat-10
protein-11
sodium-60
fiber-3
I will post it, and I also have a recipe for very yummy basmati rice.~Chocolate PB Protein Granola Bars~
2 tbsp honey
3 tbsp cocoa (unsweetened)
3 tbsp brown sugar
1 cup sliced almonds
10 tbsp natural peanut butter
200g oats (I use Quaker rolled oats)
3 scoops protein powder
If you'd like, toast the oats and almonds for a few minutes. I do, because it's effing delicious.
Mix together the peanut butter, sugar and honey in a small pot and warm slightly until incorporated. Don't overcook. At this point, I add a little water to thin it out, maybe a couple tablespoons. Add the protein powder to your oats and almond mixture, along with the cocoa and stir it a bit.
Pour warmed PB liquid over the oats and mix until...well, until it looks mixed. At this point, you may need to add water a tablespoon at a time to get it the consistency you'd like. Just don't make it TOO watery.
Dump it into a dish (I use a square Pyrex) and press it down until even on top. Freeze it then cut into 16 squares. I eat them frozen, they are amazing.
Here's the macros:
calories-190
carbs-17
fat-10
protein-11
sodium-60
fiber-3
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Replies
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~Basmati rice~
The macros on this will be different for everyone since I use homemade chicken stock and don't strain the fat, but here's the process.
Rinse basmati rice several times until water runs clear. Pour water to cover rice and let it soak for at least 30 mins. After that point, I drain the rice and put it in a warmed pan on low heat to dry up some of the excess water. I then put 2 tbsp of butter in the pan and toast it for at least 5 mins.
Add chicken broth at a ratio of about 1.5 parts liquid to 1 part rice. Bring to a boil, then turn down to a slow simmer. Cover and simmer for 15 mins. Don't touch it. After 15 mins if there is still liquid, cook while uncovered until it's gone. Fluff the rice.
Now, while that is happening I toast some slivered almonds (yeah, toasting is a big thing in my kitchen). Serve a couple (or a few) tablespoons of almonds on top of the rice. YUM. I eat this with red pepper hummus, cucumber dill salad with greek yogurt, and chicken.0 -
Posting so I have this in my topics, as the recipes look delicious so far.0
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YES. Thank you @suremeansyes for that thread!!!
Overnight oats (I have this every day for breakfast)
30g rolled/old fashioned oats
5g cacao powder
1/3 cup of milk
10g chia seeds
Greek yogourt 100g
Shake everything together. Put in fridge overnight. Delightfulness every morning.
You can substitute the cacao powder for PB2 and a banana (yes, cut the banana in pieces and put in the mix and refrigerate overnight, it wont brown I promise!), but of course the macros will change.
Original macros (also depends on the type of yogourt you use):
319 cals
47g carbs
6g fat
18g protein
:glasses:0 -
Idk about this recipe Gen...you don't even toast anything.
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I can't share any recipes, since the only thing I toast is bread! :blushing:
I will be making those bars soon, though!0 -
I don't know if this is a "recipe" but I eat this for lunch a lot.
Spinach (couple handfuls)
Garbonzo Beans (1/2 cup)
Feta or Goat Cheese (0.5-1oz)
Avocado (1/4 large)
Quinoa (1/2 cup)
Balsamic Vinegar
Mix all in a bowl and save for lunch the next day, or several. Usually when I make this I make up enough for 4 work days except the avocado which I cut fresh everyday. The spinach holds up nice.0 -
@symba, those are some of my favorite foods! Who am I kidding, I like all the foods. But still, sounds very yummy!
Doesn't have to be legit "cooking" recipes guys, I am down for any kind of different food ideas.
Here is the recipe for the cucumber yogurt salad I serve with my basmati rice and red pepper hummus (which I BUY, lol).
~Cucumer Salad~
200g cucumber (I like persian cucumbers, the small skinny ones)
1/4 cup (56.75g) Fage 0% greek yogurt
1 tsp dried dill (or more to taste)
Juice from half a lemon
Mix it up, stick in the fridge a couple hours, eat.
Macros (for half of recipe):
Calories-33
Carbs-5
Fat-0
Protein-4
Sodium-14
Fiber-10 -
Doesn't have to be legit "cooking" recipes guys, I am down for any kind of different food ideas.
Ahhh, good because I love not cooking!
I often throw a couple chicken breasts in the crockpot on low with a jar of salsa verde. BAM! Shredded chicken for tacos, salads, etc. Macros all depend on the size of the chicken breasts you have on hand and if you get a large or small jar of salsa. Sometimes I swap the chicken with pork tenderloin for carnitas.0 -
I make this periodically. You could add in tons of veggies and make it even more spicy, but I have very picky eaters to contend with. We usually have this in tortillas or eat it as a dip on baked tostitos scoops. Serve with either sour cream or greek yogurt if you wish. It is a way to satisify a craving for Mexican food and is reasonably healthy.
Chicken Black Bean Bake
1lb boneless, skinless chicken breast
1 envelope taco seasoning (I get reduced sodium, or make my own with a mixture of seasonings)
1 medium sized jar salsa
1 can black beans-drained and rinsed
1 cup frozen corn
8oz bag 2% milk sharp shredded cheese
Cut chicken up into small pieces. Toss with taco seasoning in large ziploc baggie.
Mix half of the salsa with the beans and corn. Dump into baking dish. Dump taco'd chicken on top. Add the remainder of the salsa. Top with cheese. Cover with foil and bake for about 40 minutes.
Makes 6 servings
303 Calories
29g Carbs
8g Fat
30g Protein
Macros will vary depending on brands of salsa and cheese used.0 -
Thanks for this guys!0
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biltong. you guys might find this a bit barbaric, and i think i know a couple of canadians who would probably faint if they opened my fridge. but i can't be without this stuff in my life.
any kind of beef, cut into slabs about an inch thick. i just buy whatever 'roast' is on sale and take a cleaver to it. eye of round is usually good.
rock salt
vinegar - i like malt or apple cider, but any kind's fine.
peppercorns and coriander seeds
step 1: sprinkle the meat with rock salt - doens't need to be a thick coating - and leave for a while. this is to draw out some of the blood which will let it dry more quickly. the original 1940's recipe book i have says to BURY it in salt in a wooden tub, and leave for a day or two, but they could have been talking about entire sides of meat. i'm not a big fan of salt so i cut the meat thick and typically start this step when i get home from work, then move on to step two before bed.
step 2: use the vinegar to rinse all the salt off the meat. white is fine but i tend to go for the malt or apple cider. again, i like to really get rid of the salt, and since the vinegar is the curing agent, i usually fill a bowl and kind of swish the slices through it. i also stack the wet slices in a bowl and leave in the fridge to drain/marinate a bit more, until whenever i get around to step 3. i don't think i'd immerse them in vinegar for that long.
step 3: shake off any remaining vinegar/blood, and roll/coat/cover with fresh-ground coriander/peppercorn mixture.
step 4: lay on cookie racks so air can circulate, leave in fridge until dry. you can eat it 'wet' if you like once the outside is cured, or leave it until you can hammer nails with it, either way. theoretically you can also hang it in the open air unless your humidity is really high. i feel safer with using the fridge.
cookie sheet or whatever under the racks is a good idea because this stuff sheds pepper/coriander all over the place.0 -
If you guys want recipes that will cause an increase in calories let me know I have tonnes of those.
In the meantime if you like pasta
Penne pasta (1 box boiled until el dente)
drain pasta and coat to taste with olive oil
Chop fresh basil (a bunch) add to pasta
canned or fresh plum tomatoes diced or crushed, add to pasta (1 can big one if you like tomatoes a lot, smaller (16oz) if you like them
Olives (black or green) sliced as many as you like
Feta cheese...to your liking
Toss that all together and cover with mozza cheese and bake until cheese is bubbling at 350
As well if you see anything in my diary (usually has total grams/per serving grams) it's a recipe and if you want it let me know.0 -
NO thread don't die!!!!!!!!!!
I made this awesome quinoa/beets/aragula/feta cheese salad.. I ate it for 4 days straight it was awesome.
1/2 pound beets
1 cup quinoa
2 cups water
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon white sugar
1 clove garlic
salt + pepper
2 green onions chopped
aragula (a few handfuls, chopped)
5 oz light feta cheese
Cook the beets and dice them.
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing.
Cover and refrigerate quinoa until cool, at least 1 hour.
Stir green onions, arugula, feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
ITS AMAAAAAAAZING.. serves 6 (or 4 but adjust macros), macros:
294 cals, 29g carbs, 15g fat, 12g protein.0 -
NO thread don't die!!!!!!!!!!
I made this awesome quinoa/beets/aragula/feta cheese salad.. I ate it for 4 days straight it was awesome.
1/2 pound beets
1 cup quinoa
2 cups water
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon white sugar
1 clove garlic
salt + pepper
2 green onions chopped
aragula (a few handfuls, chopped)
5 oz light feta cheese
Cook the beets and dice them.
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing.
Cover and refrigerate quinoa until cool, at least 1 hour.
Stir green onions, arugula, feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
ITS AMAAAAAAAZING.. serves 6 (or 4 but adjust macros), macros:
294 cals, 29g carbs, 15g fat, 12g protein.
I make a version of this too! (I add fresh spinach to the mix) Just found beets a few summers ago and wondered if I had been living under a rock or something. So yummy!0 -
Million Dollar Casserole
Ingredients:
1 lb. of Ground Turkey (16 oz) **I used Perdue 99% fat free turkey because it was on sale, lol
1 jar of carbernet marinara (630g)
8 oz of Cream Cheese
1/4 cup of Greek yogurt (57g)
8 oz. Cottage Cheese **I use 1% cottage cheese
1/4 cup of Butter (28g) **I use ghee/clarified butter
1 egg (50g)
8 oz. of Noodles **I use Barilla Pasta Plus - 10g of protein per serving
8 oz cup of Cheese **I use extra sharp cheddar
Salt & pepper to taste
1 tablespoon olive oil (14g)
1 medium onion, chopped (85g)
2 large garlic cloves, minced (5g)
Directions:
Boil a pot full of water. Add your noodles as directed on the package. Preheat your oven to 350 degrees. While your noodles are boiling, mix together the cream cheese, sour cream, cottage cheese, egg, salt & pepper. Make sure you mix it very well!
In a large pan, heat the oil over medium-heat and add onion, garlic and red pepper flakes. Saute until onions have softened, about 4 minutes. Crumble in the ground turkey and cook until the turkey is browned, about 5 minutes. Drain the fat. Pour your spaghetti sauce over the meat and mix well.Spray a 9x13 pan with cooking spray. Layer half of the noodles in the bottom of the dish. Pour the creamy mixture on top of the noodles and spread it all over.
Then add the rest of your noodles and put a few slices of butter on top of those noodles. Then pour the red sauce and meat on top and again spread it all over. Place the casserole in your oven for 30 minutes. After the 30 minutes take the dish out and add your cheese on top and cook it in the over for another 15 minutes.
Servings: 8
Calories: 484
Carbs: 31
Fat: 25
Protein: 340 -
I make a version of this too! (I add fresh spinach to the mix) Just found beets a few summers ago and wondered if I had been living under a rock or something. So yummy!
I grew beets in my garden this year. They are fantastic and very easy to grow!!0
