Post Your favourite Recipes here -

[KingsOfCardio]

onions and olive oil and fry it up

[ErikTheElectric]

onions and olive oil and fry it up

Tempted to neg.

[Emma-Leigh]

onions and olive oil and fry it up

Tempted to neg.

It's sort of a recipe though, right...?
Just like adding water to protein powder and shaking it up?

[ErikTheElectric]

It's sort of a recipe though, right...?
Just like adding water to protein powder and shaking it up?

A riveting one.. may have to try it tomorrow!

[bobshmob123]

Delicious, easy chicken stir fry
-----------------------------

First cut up the chicken into small bits, put it in a bowl with some chinese five spice, garlic powder, sriracha, dark soy sauce, then the secret cool ingredient is corn flour or corn starch and mix thoroughly. The corn flour is really important here, as it seals in all the flavour for your chicken, and makes it taste extra tender and succulent. Leave that to marinade for 10-15 minutes, and cut up your veggies and keep them on the side. Now bring your water to a boil, turn off the heat and put your noodles in in the hot water to 3-4 minutes. Drain your water and drizzle with sesame oil, and mix.

Now put your wok on maximum heat, and wait for it to heat up. you need it to be really hot, then add your oil of choice (I use veggie oil). Now add your chicken, and let it brown, but not cook completely. When it's starting to get brown, add a bit of honey to the chicken to give it a really nice glaze. Add your veggies in, and keep tossing/mixing your chicken and veggies. After around a minute, dump your noodles into your wok, add a healthy few splashes of dark soy sauce, light soy sauce, and a small dash of fish oil. Stir fry for a couple more minutes, and you're done!

[bobshmob123]

Creamy and delicious chicken alfredo - BULKING ALERT!
----------------------------------------------------

Melt some butter and a bit of olive oil in a pan, let it heat up, add your chopped mushrooms and other veggies and cook them on high until they're a little charred. When those are cooked, add your chicken breast (I prefer thigh), and then immediately add your cream before the chicken cooks (I use 200ml of creme fraiche, but you can use single cream, heavy creame or double cream). I add the cream early on because this allows the chicken to cook in the cream itself, and keeps the chicken really moist and juicy. Now add a fair amount of parmesan cheese...don't be afraid to add to much. You really need to make sure you put at least a handful of grated parmesan. This will thicken your sauce up and give it the cheesy flavour. continue to mix your cream and parmesan cheese so it doesn't get all clumpy/burned. My sauce get's that sort of brownish colour from the paprika/cayyene powder I add. You can skip this part if you want, but I really like the colour.

Boil your pasta while your cream is cooking. Once your pasta is cooked, drain almost all of the water, but make sure to keep a little of the starchy water. Now take your pasta (which still has a bit of the starchy water), and dump it into your sauce pan, while the sauce is still cooking. Continue to stir and cook your pasta into the sauce for another minute, and you're done!

[bobshmob123]

Buffalo Hot Wings
-----------------

Cover the wings in a bit of all purpose flour, add a bit of salt and place them in the fridge for a couple hours to bring out the moisture. Then place them on a wire rack and sprinkle some salt, pepper and a tiny bit of baking powder on them to give it some extra crispyness. Then drizzle a bit of oil on top, and put the wings in the oven for 20 minutes, flip them over, 20 more minutes until crispy and brown.

Then put some Franks hot sauce and some butter in a big pan (I used a wok), heat up the sauce and mix, then chuck your wings in the pot and keep stirring until all your wings are covered in delicious hot sauce.

[Aashish01]

milk
optimum whey protein
some pineapple crush
its make a delicious taste

[ErikTheElectric]

**NEW RECIPE VIDEO!** How to make Riced Cauliflower!

[robert5891]

[center]

**NEW RECIPE VIDEO!** How to make Riced Cauliflower!

I LOVE CAULI-RICE! Since "discovering" it a month or two ago, it has become a staple almost nightly for me. I combine it with cooked jasmine rice, a pound of assorted sauteed veggies, homemade salsa, diced avocado, shredded pepper jack cheese, lettuce and some sort of grilled protein for a homemade burrito bowl! It's my go-to meal for dinner 3-4 nights every week and I have yet to get sick of it!

[ErikTheElectric]

I LOVE CAULI-RICE! Since "discovering" it a month or two ago, it has become a staple almost nightly for me. I combine it with cooked jasmine rice, a pound of assorted sauteed veggies, homemade salsa, diced avocado, shredded pepper jack cheese, lettuce and some sort of grilled protein for a homemade burrito bowl! It's my go-to meal for dinner 3-4 nights every week and I have yet to get sick of it!

Sounds delicious! Personally, I'm a fan of making it in oats, "cauliflower fried rice", baking, etc!

[timslz]

Recipe:
1 baked sweetpotatoe
1 banana
1 scoop (vanilla whey)
cinnamon
1 whole egg
5 egg whites

[ErikTheElectric]

i don't have at very moment haha

Then why post?

[Marly21]

Snickers protein balls

1 cup rolled oats
2 scoops casein choc protein
2 tbsp organic peanut butter
1 tbsp organic honey
2 tbsp almond milk
bind all together until a doughy texture

roll into balls and put in fridge to set for 10mins

melt some dark chocolate and pour over, put back into fridge to set

[SouthPaw360]

Tried this today and it worked fine. Super easy!

-1/2 cup chocolate protein powder (typically 2 scoops from your protein tub)
-1 egg
-1/4 cup milk

Use medium heat on stovetop. Whisk all ingredients together until batter is thick. Pour evenly onto pan/griddle. Makes about three 4" pancakes.

Add peanut butter, sugar-free syrup and/or fruit for extra taste.

These are somewhat bland by themselves but it's super healthy, low carb, and straight up protein. Keeps you full for HOURS.

[cabUK]

One I tried last night and has probably been posted and if so I apologise.

Protein Chocolate Pudding:

Chocolate protein powder
1 or 2 whole eggs (dependent on amount of powder you use)
1-2 tablespoons Sweetener (dependent on your taste - I prefer 1)

1. Whisk egg(s) in a bowl until light and fluffy.
2. Add protein powder and sweetener and whisk until like a cake mixture (I used about 45 grams powder).
3. Pour into a microwavable cup.
4. Put in microwave for about 1 minute.

Using the protein powder I have this was what I worked the macros out at:
Calories: 344
Carbs: 18 grams
Fat: 7 grams
Protein: 38 grams
Sodium: 207 (about 0.526 grams salt)
Sugar: 3 grams

Nice treat pudding every now and again.

If you cook to long it can be a little dry so some low fat custard or something similar would help a bit.

[TheGame22]

Breakfast Fajitas:


6 eggwhites and a yolk
fat free cheddar cheese
fat free flour tortillas


Beat the whites and yolk and put in a skillet with cooking spray(I personally use canola cooking spray). Then, cook the eggs over a medium flame. Turn eggs over and add some cheddar cheese.
Meanwhile heat up the tortillas in the mike or oven.
Finally, Place eggs in the tortillas and roll up. you might want to add some salsa.

Each fajita: calories 131, carbs 16 grms, protein 15 grms and fat 0.5 grms.

Good luck.

DAMN. This sounds good forreal. Im going to have to try this soon!!!

[jamesheller]

Cherry Ripe Cookies

My favourite cookies recipe Its Australian chocolate bar is a Cherry Ripe. They are delicious and awesome in taste.

INGREDIENTS…

1 cup almond butter
1/3 cup honey
1/4 cup cacao powder
1/4 cup dessicated coconut
1 1/2 tablespoons coconut flour
1 1/2 teaspoons baking soda
1 egg
1/4 cup dried cherries
1/4 cup cacao nibs
Pinch salt

Preheat oven upto 180 degrees.

Line up baking tray with wax baking paper.

Mix all of the dry ingredients together in bowl.

Add the wet ingredients and combine them thoroughly.

Space out heaped tablespoons of mixture on the tray. The mixture should be quite thick and sticky, so you can shape it easily with your fingers.
Bake for 10 minutes.
Makes 12 cookies.

[NutrifoodPT]

INGREDIENTS (4 servings)

2 cups loosely packed flat-leaf parsley
6 large basil leaves
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic
2 anchovy fillets (optional)
1 tablespoon capers, rinsed
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
1 cup plus 1 tablespoon water, divided
2/3 cup whole-wheat couscous
1 15-ounce can white beans, rinsed


PREPARATION

Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup water and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.

TIPS & NOTES

Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.

NUTRITION

Per serving: 365 calories; 13 g fat (2 g sat, 8 g mono); 143 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 26 g protein; 10 g fiber; 569 mg sodium; 586 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (56% dv), Folate (36% dv), Iron (24% dv), Zinc (18% dv), Potassium & Calcium (17% dv) -

[NutrifoodPT]

Greek Omelet


INGREDIENTS


1/4 cup cooked spinach4 large eggs1/2 cup crumbled feta cheese, (2 ounces)2 scallions, thinly sliced2 tablespoons chopped fresh dillFreshly ground pepper, to taste2 teaspoons extra-virgin olive oil


PREPARATION


Squeeze spinach to remove any excess water. Blend eggs with a fork in a mediumbowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber
spatula.Set a rack about 4 inches from the heat source; preheat the broiler.Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

[BcoolNgreat]

I know this. I have tried it and it is wonderful! So easy and no cooking time! Only, don't go overboard with peanut butter!

[BcoolNgreat]

Tried this today and it worked fine. Super easy!

-1/2 cup chocolate protein powder (typically 2 scoops from your protein tub)
-1 egg
-1/4 cup milk

Use medium heat on stovetop. Whisk all ingredients together until batter is thick. Pour evenly onto pan/griddle. Makes about three 4" pancakes.

Add peanut butter, sugar-free syrup and/or fruit for extra taste.

These are somewhat bland by themselves but it's super healthy, low carb, and straight up protein. Keeps you full for HOURS.

Did you see the recipe for protein pancakes by BB.com? Looks really nice.

[387Sparky]

This is fast becoming one of my breakfast/post-workout staples. It's always better to buy fresh food. So I shop the butcher/farm market/fish monger where available.


1/2 a fresh salmon filet (this morning's was 90g/3oz)
2 whole brown eggs beaten
3/4 cup of fresh mushrooms quartered
1 cup fresh baby spinach
1/2 tbsp EVOO
Salt
Pepper

Note: 1/2 the filet was 3oz - the whole thing was 6. Sorry if that was confusing.



1. Prior to cooking, remove skin from salmon and season with a shake or two of salt and fresh cracked black pepper on each side (go easy, just a bit for flavor).

2. Pour oil into a preheated medium skillet (set just a notch over medium heat) and allow it to warm (just a couple seconds).

3. Add salmon. Let it cook, untouched, for 3 minutes. Note: this is for a filet that is about 1/2 to 3/4 inches thick at its thickest point. Reduce time to 2 minutes for thinner filets. (fish cooks fast, you'll be able to judge by looking at the side and seeing how close to the center it is getting cooked. Aim for just under half)

4. When just under half your filet cooked, flip over and add in mushrooms. Finish cooking for 2 minutes (I prefer slightly pink/soft centers to my salmon, for thoroughly cooked fish do 3 minutes).

5. With about a minute left, add in spinach. Lightly mix to spread flavors and keep spinach from burning.

6. Allow spinach to wilt slightly then remove all food to plate.

7. Add eggs to skillet and cook for 2-3 minutes.

8. Flip eggs and return salmon/mushroom/spinach mix to pan, placing them on top of eggs. Cook for an additional 1-2 minutes.

9. Fold and plate omelet. Enjoy!


Here is the nutritional info (generated by Myfitnesspal):

Calories: 409
Fat: 29g
Carbs: 3g
Prot: 34g
Sodium: 450 - 500mg depending on pre-seasoning.


I can't post images yet or I'd provide a snapshot link.

I usually pair it with a glass of OJ or cranberry juice.

I hope you enjoy!

[NutrifoodPT]

Chicken & Sweet Potato Stew


INGREDIENTS (6 p)

6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white-wine vinegar

PREPARATION

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

NUTRITION

Per serving: 285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.

Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).

[DWREK72]

NICEEEEEE!!!!! def trying that

[Hulkenberg82]

Homemade bagels

2 tsp (or a sachet = 7 g) of active dry yeast
1 1/2 tbsp mascavado sugar
1 1/2 cup of warm water (42 celsius - 107 F) OR 1 cup of warm milk (42 c) and 1/2 cup of water (42 celsius)
roughly 500g of bread flour + some extra for kneading
1 1/2 tsp salt
some olive oil

Combine the water / milk + yeast + sugar and leave to rest for 4-5 minutes until the yeast has activated.

Weigh the flour and combine with the salt and make a well in the middle. Slowly pour in the yeast mix and start kneading until a dough forms. Add the olive oil and keep kneading for a few minutes, but don't overwork the dough.

Form the dough into a ball, put into a bowl, massage with a bit of olive oil (to prevent a crust from forming), cover with cling film / kitchen cloth and leave to rise in a warm place. I usually use my oven. I heat it for 5 minutes to 50 celsius (about 120 F), then turn it off and put my dough in.

When the dough has doubled in size (could take up to 2 hrs), punch out the air and divide into equal size balls. Use a measuring cup or whatever to make a hole in the middle (or just put your finger through and swirl the dough around to form into a bagel). When done, cover again with a damp kitchen cloth and leave to rise for another 30 minutes.

Pre-heat your oven meanwhile to 220 C (425 F) and then bake the bagels on a lightly oiled baking sheet for 18-20 minutes.

Eat.

[lakers4sh0]

My go-to oatmeal recipe: boil 1 3/4 cup of water for every cup of oatmeal, stir in oats and add in cinnamon and salt to taste. Cook over medium heat for 5-6 minutes. On the side, beat 3 eggs ( or however many you want ). During the last minute or so of cooking, add in the beaten eggs to the simmering oats. Stir and mix until the eggs are cooked. You might want to add a bit more salt if it's still bland.

[TSNBTAN]

My heart breaks while reading some of these recipes.

CHICKEN Sausages in a microwave? WTF???

Tim from page 1 started out with some true culinary speaking cutting edge delights with his chicken sandwich and stir fry where he cooked the meat and veggies separately...awesome my brother repped

34% of entries involving that nasty sounding meatloaf stuff? (we dont have it here in the first World)

I am going to lobby my government to do food drops over the entire US of A, how you people eat is a crime against humanity. .. it must stop.

Allies through war and peace.

[NutrifoodPT]

Seared Salmon with Green Peppercorn Sauce

INGREDIENTS (4 servings)
1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions
1/4 teaspoon plus a pinch of salt, divided
2 teaspoons canola oil
1/4 cup lemon juice
4 teaspoons unsalted butter, cut into small pieces
1 teaspoon green peppercorns in vinegar, rinsed and crushed

PREPARATION
Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
Serve with broccoli

NUTRITION
Per serving: 226 calories; 11 g fat (4 g sat, 4 g mono); 76 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 28 g protein; 0 g fiber; 269 mg sodium; 543 mg potassium.

Nutrition Bonus: Potassium (16% daily value), omega-3s.

[NutrifoodPT]

Chicken and vegetable tostadas

INGRIDIENTS (4 Servings)

2 teaspoons canola oil
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

PREPARATION

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional InformationCalories 371
Fat 11 g
Satfat 4.6 g
Monofat 3.7 g
Polyfat 1.3 g
Protein 30.8 g
Carbohydrate 36.4 g
Fiber 3.9 g
Cholesterol 68 mg
Iron 1.3 mg
Sodium 740 mg
Calcium 182 mg