Gareth’s Protein Hotcakes
A variation of Gareth Sapstead’s protein hotcakes. His recipe here:
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Cow, Plants, Steak Sauce
I’ve written about baked fries, roasted carrots, and steak before, so let’s talk about condiments. You should always wear them, especially if she seems a little skanky… no wait. That’s something else.
I make my own sugar-free ketchup and I’ve made mayo before, but steak and BBQ sauce seem a little more daunting. So I just use the stuff made by Primal Kitchen. This steak sauce is their version of A1, and they really nailed that classic flavor. But it has fewer calories and carbs and no corn syrup like A1 does.
You can pick up a sample pack of their stuff HERE.
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A few years ago I got really excited about gelatin and tried mixing it with protein powder. These were pretty good:
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These look like Spam if Stephen king invented it.
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Our local meat market got these in last week.
They were pretty good. Not as lean as I thought they would be (which is a plus for me).
Made a good burger! Will buy again.
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Nice! We use ground bison occasionally. During the COVID panic, when there were supply chain issues, we used quite a bit.
Oddly, I noticed that when everything was picked over and the shelves were empty, there were lots of Beyond Meat products available. 
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Yeah, I just can’t. I would rather eat a varmint… 
Protein Pumpkin Pie
I’m about to blow your whole damn mind. Ready? You sure? Okay…
You can eat pumpkin pie all year long. It doesn’t have to be a holiday.
What you won’t find here is added sugar, flour, or tons of calories from the usual stick of butter and can of condensed milk used to make pumpkin pie. What you will find is lots of protein and flavor… so much flavor that you won’t even miss Granny’s pumpkin pie. But don’t tell her that. She’s old and sensitive.
INGREDIENTS
- 1 Can (15 oz) 100% pure pumpkin, not pie mix or filling
- 2 Large eggs
- 1.5 Cups plain, nonfat Greek yogurt (unsweetened)
- 4 Scoops vanilla Metabolic Drive® Protein
- 1.5 Tablespoons McCormick pumpkin pie spice blend. Or make your own using hefty dashes of cinnamon plus a little ginger, nutmeg, and allspice.
- 1/4th Cup Splenda or equivalent low-calorie sweetener of choice
- 1/2 Cup chopped walnuts
DIRECTIONS
- Preheat oven to 325 degrees Fahrenheit.
- Finely crush the walnuts or give them a whirl in a food processor to make crumbs. This will be your “crust.” Sprinkle the crumbs evenly into an oven-safe pie dish.
- Add the rest of the ingredients to a bowl and mix well. Use a whisk and build your forearm strength.
- Pour the filling on top of your crust.
- Bake for about 45 to 50 minutes until just set. The middle of the pie might look a little wobbly. That’s okay.
- Allow to cool then refrigerate for at least 6 hours or overnight. It will continue to set as it gets cold.
- Cut into 6 slices and, well, I’d suggest eating it at this point.
BTW, the stuff on the top is CocoWhip. Sort of a healthier version of Cool Whip.
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Cheesecake and pumpkin pie recipes. Chris, you know the way to my heart. Any chance at taking a whack at the macros on those?
Just to find out if, in fact, we aren’t some sort of time displaced clone of each other, lemme ask you: beef or pork ribs?
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Macros: I’ve turned some of those dessert recipes into mini-articles on the main T Nation page. I think I listed the macos there, or maybe in the comments section. Since I don’t count anything these days (after years of doing it), I always dread figuring out the macros. A bit lazy in that department.
Ribs: I’ll take either honestly. Ever had bison ribs? There’s a Native American restaurant in Denver that serves them: Tacabe it’s called. I need to make the drive.
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I’ve got family in Aurora: that’s close enough for me to make that drive! They sound amazing.
EDIT: Holy cow: they actually have one IN Aurora Even better!
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It was on Diners, Drive-Ins, and Dives on the Food Network.
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Their Aurora location is 12 miles away from my in-laws. Holy cow: I know where I’m going next time I’m in town. Thanks for that!
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Record it for posterity and so the rest of us stuck in corners of the country devoid of bison can live vicariously.
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Chris, I love your creativity and healthy cooking hacks, but this is blasphemy that I can not abide. A well cooked steak needs no sauce. This is the hill I die on.
(Please no one point out the multiple other hills I have died on, it ruins the effect)
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Pretty sure you meant NO sauce but it sounds funny to say it needs TO sauce 
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You didn’t see anything -.-
(I have fat fingers)
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I agree! Good steak is perfect just the way it is.
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The steak sauce is mostly for the fries. But yeah, I use a little for steak.
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Chickpea Pasta, Chicken (again)
Yep, weekly staple for sure.
We broke down the chickpea pasta vs. standard pasta above, so now let’s look at sauce.
First… yes, snobs, homemade sauce is usually better, and I’ve made it before. But I’m also busier than a Biden in a backroom, so I use a lot of premade stuff.
Lately, I like this one:
Compared to a standard jarred sauce, it has fewer calories (around half of some brands), no added sugar, and no junk oils like canola and soybean. I just jazz up the flavor with additional seasonings and fresh tomatoes.
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