Venison pizza. Hearty.
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Spatchcocked chicken. Basically, you butterfly a whole-ass chicken, sear both sides in cast iron, then bake it off in the oven.
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“Healthed up.” “Better bad.” Just a couple of ways I describe eating something “bad” but making little changes to make it better suited to my goals. Like this burger.
Used a higher quality, lower fat beef to keep the protein high but knock down the calories a bit. Wheat-free bun. Mushrooms. Skipped the mayo and used zero-calorie mustard. Baked fries using just a touch of avocado oil. Homemade, sugar-free ketchup. Extra tomato. Pickle. (It’s, um, just a pickle.)
Easily twice the protein yet almost half the calories of a fast food meal.
The real secret? Learning to cook. You can’t put your health or physique goals into the hands of a stranger. Studies have also shown that people perceive the taste of what they make themselves as better than the same meal cooked by someone else. I guess personal responsibility and self reliance have great flavor.
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Omg pickles are life
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No-Bake Cheesecake: This low-carb cheesecake is packed with about 30 grams of protein per slice. No oven needed.
Ingredients
8 Ounces (one standard block) cream cheese, 1/3 less fat
1 Cup Greek yogurt, nonfat
2 Cups Metabolic Drive® Protein (6 scoops), vanilla
1/2 Cup walnuts or raw nuts of choice
1/2 Cup Splenda or sweetener of choice
1 Package (0.25 oz) gelatin, unflavored
2/3 Cups water
Directions
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Boil two-thirds cups of water, add gelatin, and stir. Add to blender pitcher.
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Finely chop the nuts. A food processor works well. Or a hammer. You do you. Layer evenly into the bottom of a 6-inch springform pan. This is your crust.
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Add all other ingredients to the blender and pulse.
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Pour the mixture into the springform pan.
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Refrigerate for 3-4 hours to let it set.
Options
• Top with sugar-free raspberry or strawberry preserves, or add fresh sliced strawberries to the top.
• Feel free to use full fat or fat-free cream cheese. Or go for the full-fat Greek yogurt if that’s your thing.
• No springform pan? Just use any pie dish. Your cheesecake won’t be as thick, but it’ll taste just the same… which is amazing.
Calories & Macros
Cut into 6 slices and here’s about what you’ll get per slice:
Cals: 294
Protein: 30g
Carbs: 8g
Fat: 16
Oatmeal Carrot Cake Muffin
I actually just bastardized a high-protein, no-added-sugar recipe from Dani. I swapped the apples for carrots and added some ginger and nutmeg.
Dani says it’s a little too “vegetal” and it turns out that means something different than I thought it did at first.
Here’s the (much better) original “apple jacked muffins” video from Dani:
Oat Cake Muffins
This is mostly just Dani’s recipe below but made into muffins. Just reduce the bake time.
Baked, Healthed-Up Chicken Nugs
Healthier nugs are easy. Slice chicken boobs into nuggets. Coat with mustard. Cover with panko. (I used a wheat-free panko made from chickpeas for these.) Bake at around 385 Fahrenheit until done. Maybe 20 minutes or so.
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I call this “trashcan frittata.” It’s high in protein and low in carbs, if that’s your thing. Basically, it’s eggs mixed with a bunch of leftover veggies. I reckon it costs under $2 to make. Here’s how to make one:
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Preheat oven to around 375 degrees F.
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Add chopped onions and some ghee or avocado oil to an oven-safe pan. (I use cast iron because I’m one of those people.) I had a piece of a yellow onion left over so I used that. I also had a little bit of red bell pepper and some mushrooms left over, so those went in too, along with some garlic, salt, and pepper. Cook until the onions are translucent and kill the heat.
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Whisk two whole eggs with a splash of egg whites. Pour over the onion mixture. I had a handful of spinach too, not enough for a salad though, so it got chopped up and tossed in. Then I noticed that we had a few little tomatoes and green onions hanging around at the back of the fridge, so those went in.
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Transfer to oven and bake until the top gets a little golden, about 15 minutes. I added our last pinch of parmesan cheese in the final 5 minutes. Rest for 6-7 minutes before eating. If the top is a little wobbly, that’s okay; it will continue to cook for a few minutes after you take it out of the oven.
Getting the idea here? It’s an easy, healthy way to use up all those random odds & ends and clean out your fridge. Got a potato? Dice and cook it on the stovetop in the same pan before adding the eggs. A slice of leftover bacon? Toss that in. Leftover tuna sandwich? Don’t use that. That’s f’ing gross.
You can of course use a big-ass pan, 10 eggs or a carton of egg whites, and make this for the whole fam. It’s hard to screw up since there are no rules. (Just don’t burn it.) Make it once and you’ll want to make it regularly. Use cast iron or you suck.
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Looks damn good!
Thanks for reminding me that we used to make something similar on the weekends. Need to start that up again.
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Low-Carb, Protein Pumpkin Pie
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.
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I made low sugar protein fudge
pic is too ugly to post, but
here’s the recipe:
- 2 cups milk
- 8 packets of splenda or stevia
- 2 tbsp plant protein powder
Directions
- simmer and stir milk with sweetener over low heat until reduced to 1/2 cup
- stir in protien powder
- pour into mold and chill for a hour
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Easy Protein Pancakes
I watched too many cooking competition shows and decided I need an apron to look more chefy. Sorry about that.
INGREDIENTS
- 1 scoop Metabolic Drive® protein, vanilla
- 1/3 cup liquid egg whites
- 1/4 cup low-fat (1%) cottage cheese
- 1 tablespoon coconut flour
- Coconut oil spray
DIRECTIONS
- Blend all the ingredients together until smooth. No blender? Use a whisk. Even if your batter is a little chunky, your 'cakes will still be awesome.
- Spray a nonstick pan with a light layer of coconut oil and get that sucker hot.
- Pour half the batter into the pan… or all of it. When the top begins to bubble, it’s time to flip. The second side won’t take as long as the first, so keep an eye on it.
Options: Plop a few berries or banana slices in the batter after you pour it into the pan. Add a dash of cinnamon or pumpkin pie spice blend.
Yield: 1 big pancake or 2 smaller ones
CALORIES & MACROS
- Calories: 250
- Protein: 43 grams
- Carbs: 1 gram
- Fat: 4 grams
- Fiber: 3 grams
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I didn’t want to make a new thread for something like this so…
Opened a new jar of picante sauce to go with my beab and tacos a few minutes ago. Scooped some up and found this.
What do you think? Is it the world’s toughest onion skin? Or is it a piece of plastic?
It has little lines in it like an onion but, the only place it tore was the niches. You can’t tear apart by digging your nails in.
I hope it’s a particularity fibrous onion skin but you never know.
Not the case here because it’s too big, but I did read how the acidic ingredients (chili for example) in hot sauces can break down plastic containers. But this would be microscopic for the most part.
I hope so too but I showed it to mom and she immediately said… Plastic. That was my first thought as well. It just doesn’t feel “organic”.
