These were okay. I mainly wanted to see if I could use a piping bag to stuff a muffin. Worked pretty well.
The filling is PB2 and MD Protein mixed thick with a touch of almond milk. Baked the muffins first (basically the breakfast bread recipe with some subs), let them cool, then impregnated the muffins with the chocolate goop.
Oh, and this is a piping bag if youâve never used one:
Ingredients
⢠2 cups chocolate MD Protein (6 scoops)
⢠8 ounces cream cheese, fat-free
⢠1 cup plain Greek yogurt, nonfat
⢠1/2 cup walnuts
⢠1/2 cup baking Splenda
⢠1 package (0.25 oz) gelatin, unflavored
⢠2 pieces (14g) baking chocolate, 100% cocoa
⢠2/3 cups water for boiling gelatin
Directions
Calories & Macros
Servings 6
Calories 250
Protein 30g
Carbs 14g
Fat 9g
More pudding experimentsâŚ
This one is 3 tablespoons of vanilla sugar-free instant pudding mix, FairLife low-fat milk, 3 scoops of vanilla MD Protein, 2 tablespoons of PB2, and some grated 100% cacao and slivered almonds on top.
Verdict: 
Admittedly, a bit of a splurge for a side. We loved it, but decided this was a once-a-month side instead of a new weekly staple. Hereâs how to make it.
Mix some melted butter or oil of choice (or a combo) with grated parmesan.
Spread flat on parchment paper.
Top with halved baby potatoes youâve salted and peppered. I added some garlic and onion powder, too. Smoosh them together and down, like this:
Bake at 400 degrees for 25-30 minutes.
Slice with pizza wheel and serve.
Outtakes!
Pudding experimentsâŚ
This one is easy. Just follow the directions on some sugar-free pistachio pudding mix, replace the milk with either almond milk or lactose-free FairLife (this one below is 5-6 ounces of each), and add three scoops of vanilla MD Protein. I topped it with organic coconut flakes and raw walnuts.
This makes two big servings at around 40 grams of protein each.
Ingredients
⢠6 scoops MD Protein
⢠One-quarter cup PB2
⢠Half-cup unsweetened almond milk
⢠3 ounces 100% baking chocolate, chopped
⢠1 tablespoon MCT or coconut oil
⢠Pinch of salt
⢠1 teaspoon Monk fruit sweetener (Optional)
Instructions
Filling: To a bowl, add the MD Protein, PB2, salt, and milk. Stir until thick.
Chocolate coating: Toss the chocolate pieces into a bowl and add MCT oil. Microwave for 1 minute. Optional: Add a teaspoon of sweetener after heating.
Add a spoonful of chocolate to the bottom of each silicon liner and swirl to cover sides. Add a spoonful of filling to each, then the rest of the chocolate to the top.
Refrigerate until the chocolate sets, about an hour.
Calories & Macros
⢠Servings 7
⢠Calories 190
⢠Protein 22
⢠Carbs 8
⢠Fat 9
Busy evening yesterday, no time for a big dinner. Iâd saved a quick canned tuna recipe on my phone and thought, âWell, this wonât be mind-blowing, but at least itâs fast and full of protein.â
Boy, was I wrong. This was mind-blowingly delicious. Dani agreed. Crispy, flavorful, and you can barely even tell itâs canned tuna. Should work with canned chicken as well.
Hereâs the basic recipe. I didnât follow these exact ratios. I used more panko than parmesan because thatâs what I had. Also used a gluten-free panko and added some granulated onion and garlic. Used dehydrated chives too (I can never use up fresh green onions before they go bad.) Didnât matter. Still mind-blowing.
Just mix all that together, flatten into fritters, and pan fry in some avocado oil until each side is crispy.
You could also use this basic idea on any leftover whole fish, like salmon and tilapia.
Those look good. You almost made me change dinner plans. Iâd like to chime in with a couple of (hopefully) helpful ideas for people.
First, get something like this.
I swear itâs the second most useful thing after a knife. Also the number 5 ring always, always, mysteriously disappears. Guard it with your life.
Weigh out the fish mixture, find your correct portion size and ring that matches it, use the r1ng to portion them out on a sheet tray and freeze them on the tray. Save extra panko, parm, and eggs. Once they are frozen, egg wash them then bread them with the panko and parm. Freeze them again on a tray, then bag them up in ziplozk bags or whatever.
Boom, Shugarts fish cakes for days!
Also works well for burgers.
Actually Iâm going to eat some tuna this late at at night. Iâm sleeping on the couch so my breath doesnât matter.
In regard to grains my body digests rice much better that wheat, corn etc. I have used a pot to cook rice my whole life. Even going out to eat, if I am not headed to a steak house, we find Thai, Vietnamese, Indian food, etc. the rice just works better.
Great tips, thanks!
I had some type of ring thing at one time, bought it to make fried eggs Egg McMuffin-style (tall and fits an english muffin), but lost it in a move. Iâll grab one of those cutter kits from Amazon. Tons of uses.
Purely for presentation, Iâve also played around with using a can with both ends cut off for rice towers. Those cutter rings should work for that, too.
Itâs true, a lot of folks whoâve ditched grains find that good olâ white rice is perfectly fine. Iâve even heard some people call themselves âpaleo + rice.â
Take this recipe, replace the PB2 with sugar-free strawberry preserves and you get this:
This will get you laid.
Itâs amazing what a little marinade can do. Cubed some salmon and marinated it for 30 minutes in soy sauce, lemon juice, garlic, onion, and a tablespoon of real honey. Baked them at 400 degrees until they looked ready.
Served with jasmine rice with a little Thai paste and chicken bone broth stirred in. Use the largest pastry cutter above as a mold to make it look cool. Topped with green onions and Mrs. Dash âEverything But the Saltâ blend.
Feelinâ fancy now.
Thatâs LOVELY. Oh my goodness!
I have salmon in the fridge and am going to see if I can cobble that together at least partially tomorrow.
Chris has been upping his game for a while. Chef approved.
Also he makes better healthy desserts than me, but Iâve never been a ffb and want chicken-bullion flavored protein powder, so he outranks me and I am going to shut my mouth.
But I guess thatâs the point. Education, practice, creativity, and ambition are a potent mix. Inside the gym and out.
We sold an unflavored whey protein way back when (the natural taste is somewhat milky). I didnât personally have much use for it, but now Iâm curious how something like that could be used for savory dishes. My savory stuff is usually protein-heavy anyway.
Thanks! Itâs funny, I watch things like Next Level Chef and think, âThose judges would destroy me for the things I do in the kitchen.â I was asked to be on some sort of TV pilot (or some internet show) a while back. Iâd be the first voted off with my healthed-up ideas. 
Luckily, my only judge is Dani and sheâs happy⌠unless I go too light on the salt. But I read a while back that salt preference is a personal thing, and could be genetic. It was actually an article for chefs telling them not to be offended when a customer salts his or her already salted dish.
I was thinking about using it to make a crust for a chicken pot pie. Add it to whatever alternative flours your diet allows. Use it as a thickener for gravies and soups instead of flour/cornstarch.
Shoot, it could be fortified with collagen and this âbone brothâ fad could be over. Bone broth is stupid, weâve had a perfectly good term for 200 years. Stock.
Actually you would do very well.
I doubt I would have progressed as far in that industry if I wasnât so food-science obsessed. Most chefs eat like crap - if youâre tasting every dish you make as you go? Imagine having to take one bite of food, or a sip of booze. Every 30 seconds. For 14 hours. So theyâre all obese or bulimic.
Thatâs kind of why I workout - to get to both enjoy and offset that. I have had a ton of coworkers ask how to get bigger. Most of them are into combat sports, or questionability activities that require parkour. And night vision. And evading law enforcement.
That is such an arrogant douchey move. As a chef your job is to make good food and serve them. Most of the people I work with who consistently over-salt their food are smokers, so their tastebuds are fucked anyway.
