Post Your favourite Recipes here -

[Skimling]

Pumpkin protein shake

half cup of ice.
6 oz water
2 scoops vanilla whey
1/2 cup of unsweetened pumpkin (canned)

Blend and enjoy : )

[leanbodylifestyle]

[ewojo85]

Tuna Creation

2 Packages of Starkist Chunk Light Tuna in Water
1 tbs Olive Oil Mayo
1 tsp Mustard
2 Tbs Mr's Renfro's Jalapeño Green Salsa
2 Slices of Ezekial Bread
~400 cal

[leanbodylifestyle]

Enjoy

[00pwn]

Hey people.
I have bananas, double chocolate protein, chocolate ice cream, milk and peanut butter. Is it a good idea to mix it all up if I'm trying to eat more?

[Ryantruman]

Blue berry Yoghurt: About 70g Oats, a handful of blueberries, a grated apple and a few table spoons of Greek yoghurt. Gives you about 270 Calories, 68g Carbs, 6G Fat and 17g Protein, thats for if you use 120g greek yoghurt.

Works well with most fruit, I also like adding raspberries for a nice tang or if I'm bulking banana. Apples are a must if you a fat burning though as of the high Pectin content and Blueberries everyone knows are packed full of antioxidants and good ****. I like this because when I cut I don't go full keto, I always like to start the day with some oats to give me a kick start and ill continue eating carbs in small amounts until just after my work out, I usually cut with about 30% carbs/30% fat/40% protein and about 1800 calories, so this works very well for me when im doing that as it sends your fat burning through the roof. Obviously this meal isn't meant solely to be had alone as of the fairly low protein content however its a pretty good mix of carbs and depending on the yogurt a good sort of fat. I personally like to have this with a few boiled, poached or scrambled eggs.

[Ryantruman]

Also no doubt many of you have tried the Josef Rakich Pizza: Whole Meal Pitta base with Tomato Puree spread over it, He tops it with Spinach mushroom and tomato.
Protein=50g, Carbohydrates=45g, Fat=5g, Total calories=425 Using a size 14 chicken between 6 Pittas.

Just thought this recipe deserved to be bumped to this thread as i thought it really was good, i just went to Costco and bout the ingredients for about 36 of these for 15 quid. Also try it with Tuna sweet corn and pineapple Which i really like. You can recreate almost any pizza you like and its good as long as you don't start putting poor toppings on there like pepperoni and don'g start going mental with Cheese.

[robvano]

Put water in pot over high heat,place egg-s in pot let it boil for 20minutes then peel egg remove yoke and eat white=)

[BigDog00]

One thing that I've started making, pizza, thats not necessarily considered "health" food, tastes absolutely amazing. You might think there isn't anything special about pizza, but your wrong. I have been making it from scratch. You can find all kinds of recipes on line to make your own dough and sauce (I've included mine). Also, I grill the dough instead of cooking it in the oven. It cooks very fast and the grill gives it a great smokey flavor. Its simple and really does taste better than just about any chain or restaurant....Plus you have the control over what you put on it. Personally I grill some chicken and use mainly that. I dont have specific macros, it will depend on what you use.

As far as the recipes I use...

Sauce: 26 oz Tomatoe Puree
2 cloves garlic (crushed)
1 tsp dry majoram
1 tsp dry basil
.5 tsp sugar
2 tsp salt
Salt and Pepper to taste
1/4 cup cornmeal
splash of red wine (if desired)

Dough: 1.75 cups flour
2 tsp olive oil
2/3 cup warm water
packet of yeast
.5 tsp sugar

For the dough, let yeast activate (1/3 cup water, yeast, sugar for about 10 min) then add all other ingrediants and let rise for an hour (makes 4 dough balls). When making the sauce I start with the garlic and oil just long enough to cook the garlic (2-3 min) then add other ingrediants. Cover and bring to a boil then uncover and simmer for about 30-45 min. Roll out dough fairly thin (i personally like thinner pizza crust) and place on a hot grill, around 500 degrees, for 1-2 min. At this point add sauce and what ever toppings you want on the side you just grilled. Then grill on the opposite side for about the same time. Thats it!!! I'm sure you could use wheat flour and something other than regular sugar. I've tried wheat flour but it didn't turn out as good.

[ewojo85]

Cant post pics yet, not enough posts, but made some AWESOME sweet potato fries last night.
-1 medium sweet potato cut into thin strips
-coated with two egg whites and cinnamon and cayenne pepper
-tossed around in a bag
-cooked at about 425 for 15 min. Pretty Beast.

Can't wait til I can actually post images up, Graphic Design major, minoring in Digital Photography. just saying...haha

[IrishPilot]

....
If you liked this video, check out my channel for more here:
http://youtube.com/leanbodylifestyle

I enjoy and appreciate your stuff, I just wish you would simply post the recipe's in text as well. It would make it a lot easier than having to watch your vids for recipes! Well done though.

[QGH]

228 g cottage cheese, low fat, small curd
8g fat free, sugar free instant pudding, chocolate
15g Fiber One 80 cereal
Splenda
Light whip cream

This is almost too good, and I have never liked cottage cheese. The whole thing is 225cal w/o the whipped cream.

[rickison]

Just made this one

Protein pancakes:

1 cup oatmeal
11 egg whites
1 whole egg
1 packet sugar free jello, flavor of your choice

Simply stir together in a mixing bowl, cook on a frying pan, using fat free pam. MMM!! MMM!!

49 grams of protein, 54 grams carbs (complex), 6g fat.

Nice one. i think this would be delicious, I am going to try this today and am planning to add choclate flavor.

My receipe

Oats porridge

2 teaspoons of oats
1 glass of water

Procedure
Boils the water and add 2 teaspoon of oats in it and mix it well in simmer flame, after 5 minutes warm it and have it with one glass of orange juice.

[BuildingMusclee]

"Rice pudding" cottage cheese
1/2c cc
1/4c milk
cinnamon
sweetener

Mix together in oven proof bowl
Put it in the oven on broil just until the cc starts to melt. Delicious w/ fruit or toast or plain.

[1quick1]

For chicken and rice I've been dumping an "over-easy" egg on top of it all and it adds a lot of flavor. The yoke in the rice helps a lot.

[tlrmde]

Love my little stir fry dish. Consume it pretty much two or three times a day depending on how I'm feeling/ training.
100 grams chicken breast
80 grams cooked basmati rice
1/2 cup spinach
1/2 cup mushrooms
1 cup diced grape tomatoes
Reduced salt tomato paste
YUM

[tlrmde]

Low-Carb Crispy Almond Chicken



You will need:
1 cup almonds
3 chicken breasts
1 cup liquid egg whites
Seasonings of choice
1/2 cup low-fat shredded cheese (optional)

If you liked this video, check out my channel for more here:
http://youtube.com/leanbodylifestyle

That looks and sounds delicious!

[aussieangie]

Zucchini & Sweet Potato Loaf

2 cups all purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt
1
/2 cups sugar

3/4 cup vegetable oil (or half oil, half applesauce or pumpkin puree)

3 large eggs

1 tsp vanilla

1 1/2 cups grated zucchini

1 1/2 cups grated peeled sweet potato

1 cup chopped walnuts, toasted

Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick spray. In a large bowl, stir together the dry ingredients. In a medium bowl, stir together the sugar, oil, eggs and vanilla and add to the dry ingredients along with the zucchini and sweet potato. Add walnuts and stir just until combined.
Transfer batter to prepared pan. Bake for about 1 hour 20 minutes, until golden and the top is springy to the touch. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
Makes 1 big, hefty loaf.

[aussieangie]

LOW-FAT SNICKERDOODLES

Posted by Annette at recipegoldmine.com 9/23/2001 12:34 pm

1/3 C. butter, softened
1 C. sugar
3 egg whites
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2/3 C. low-fat buttermilk
2 tsp. ground cinnamon
2 Tbsp. sugar

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.

Mix together the butter and sugar, add the egg whites and beat well.

In another bowl, Mix together the flour, cream of tartar, baking soda and salt.

Add the buttermilk and the dry mixture to the butter mixture, and stir to Mix together.

Mix together the cinnamon with the 2 Tbsp. of sugar.

Taking a tsp.ful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture.

Place on the prepared baking sheet 2 in. apart and bake in the preheated oven for about 8 min., or until browned lightly.

Nutritional values per cookie: 45 cal.; 1 gram fat; 3 milligrams cholesterol; 46 milligrams sodium; 8 grams carbohydrates; 1 gram protein; trace of fiber

[aussieangie]

PROTEIN WAFFLES

Ingredients
3 Egg whites
1/4 cup oat flour
2 scoops vanilla whey protein powder
1 tbsp. applesauce
1 packet artificial sweetener
Whisk all ingredients in a bowl. Spoon batter into a pre-heated waffle iron. Cook until golden brown and serve with sugar-free syrup or honey.

[aussieangie]

Low Fat Spicy szechwan baked chicken Recipe

4 Servings

Ingredients:
1 1/2 tb Szechwan peppercorns, toasted
1/8 ts Dried red pepper, crushed
1 1/2 tb Coriandor seed, toasted
1/2 ts Coarse salt
1/2 c Cilantro, fresh
1/4 c parsley, fresh
2 ts lemon zest
or orange zest
4 Cloves garlic, large, chopped
3 Shallots, large, chopped
2 ts Dark sesame oil
1 ts vegetable oil
4 tb soy sauce, or tamari, reduced-sodium kind
4 chicken breasts, skinned and boned, (about 1 1/2 pounds)

Preparation for Low Fat Spicy szechwan baked chicken Recipe:
1. Preheat the oven to 350 F.
2. In the bowl of a food processor fitted with the metal blade, combine the
peppercorns, red pepper, coriander and salt and process for 30 seconds.
Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame
oil and continue processing for 30 seconds more. Scrape into a small bowl.
3. In another small bowl, whisk together the vegetable oil and soy sauce.
Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly
coated with cooking spray. Spread the herb mixture evenly on the chicken to
cover completely. Marinate for 30 minutes 30 minutes.
4. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.
Cooking Time: 20 mins

[aussieinbc]

hey dude, looks amazing...quick question, how many cals in the pb2? i googled it but it doesnt state caloric info....thanks buddy, great vid...must.try! =)

[rickison]

Turkey Thighs

Go to albertsons and buy the turkey thighs, they are cheep and very good if cooked right.

1st- cut the bone from the thighs
2nd - get a baking pan and place bonless thighs in
3rd - put the pan in the oven set at 350 to 400
4th - let cook for 30 to 45 min. Depending on how many
5th - put teriyaki sauce on turkey
6th - switch oven to broil for about 10 min to brown

Add some rice , and there you have it . I usually cook enough at once for a few meals..


later

Very delicious recipe. As for now, my favorite recipe is oat porridge because am in diet to reduce my weight.

[1qazxsw22]

Carrot Pumpkin Bars

Great for the fall holidays! Or just for a healthy snack!

45 Minutes to Prepare and Cook

Ingredients

Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded

Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk

Directions

Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.

Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.

In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.

Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.

Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.

Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

Nutritional Info

Servings Per Recipe: 48

Amount Per Serving
Calories: 67.2
Total Fat: 0.9 g
Cholesterol: 9.1 mg
Sodium: 86.7 mg
Total Carbs: 13.6 g
Dietary Fiber: 0.7 g
Protein: 1.4 g

[1qazxsw22]

Kale With Apples and Onions

Every serving of kale provides more than your daily value of vitamin A, a powerful antioxidant to boost immunity. All dark green leafy vegetables, including kale, contain more good-for-your-bones calcium than any other vegetable. Kale is also rich in vitamin C, fiber and vitamin K, a fat-soluble vitamin needed for proper blood clotting and bone health. Use any sweet apple variety, like Jonagold, Honeycrisp, Fuji or Gala.

Kale With Apples and Onions

Makes 5 servings (one cup per serving)

Ingredients

1 ½ tablespoons canola oil
1 ½ cups chopped onion
2 cloves garlic, finely minced
1 pound bag prewashed, pretrimmed kale
½ cup apple juice
1 large apple, cut into 1-inch chunks
1 teaspoon smoked paprika
¼ teaspoon crushed red pepper
¼ teaspoon salt

Directions

1. Heat oil in large stock pot or Dutch oven (8 quart) over medium-high heat.

2. Add onion and garlic and sauté until onions just barely begin to soften.

3. Reduce heat to medium, add kale and apple juice and stir well. Cover and cook until kale becomes tender, about 6 to 10 minutes.

4. Add apple and spices; stir to thoroughly combine, and cook uncovered for an additional 2 minutes until apples are hot but not mushy.

Nutrition information (per serving)
Calories: 115
Protein: 2g (8%)
Carbohydrates: 17g (57%)
Fat: 4.5g (35%)
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 145mg
Calcium: 93mg
Iron: 1.2mg
Vitamin A: 14400 IU
Vitamin C: 49mg
Fiber: 4g

[1qazxsw22]

Colorful Edamame Salad


Preparation Time: 15 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 2.00

Ingredients:

4 cups romaine lettuce, washed
1 cup shredded carrots
2 cups cherry tomatoes
1 cup sliced cucumber
1/2 cup chopped red onion
1-1/2 cups shelled edamame, cooked

Directions:

To cook edamame, bring 3 cups water to a boil. Add shelled edamame and cook 4 minutes. Drain and rinse with cold running water to cool. Prepare all other ingredients and combine with the edamame in a large salad bowl. If desired, toss with a low or non-fat dressing of your choice. Note: the dressing is not included in the nutritional analysis below.

Nutrition Facts
Colorful Edamame Salad
Serving Size 1/4 recipe

Amount Per Serving
Calories 120 ..................Calories from Fat 20

................................... % Daily Value (DV)*

Total Fat 3g ....................4%
Saturated Fat 0g .............0%
Trans Fat 0g 0%
Cholesterol 0mg ..............0%
Sodium 80mg ..................3%
Total Carbohydrate 17g .....6%
Dietary Fiber 4g ..............16%
Sugars 7g
Protein 9g

Vitamin A 150%
Vitamin C 45%
Calcium 10%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0
Vegetables: 2
Meat: 1
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

[1qazxsw22]

Scallops with Dill Sauce


Prep: 20 minutes
Broil: 8 minutes

Ingredients

1 pound fresh or frozen sea scallops
3 tablespoons butter, melted
1/4 teaspoon black pepper
1/8 teaspoon paprika
2/3 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1-1/2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
Lemon wedges (optional)

Directions

1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a 1/4-inch space between pieces. Preheat broiler. Place skewers on the greased unheated rack of a broiler pan.

2. In a small bowl stir together butter, pepper, and paprika. Brush half of the mixture over scallops. Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining melted butter mixture halfway through broiling.

3. Meanwhile, for tartar sauce, in a small bowl stir together mayonnaise, onion, lemon juice, and dillweed. Serve scallops with tartar sauce and, if desired, lemon wedges.

4. Makes 4 kabobs

Nutrition Facts

Calories 451, Total Fat (g) 39, Saturated Fat (g) 9, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 18, Cholesterol (mg) 88, Sodium (mg) 475, Carbohydrate (g) 3, Protein (g) 19, Vitamin C (DV%) 7, Calcium (DV%) 3, Iron (DV%) 2, Very Lean Meat (d.e.) 3, Fat (d.e.) 7.5, Percent Daily Values are based on a 2,000 calorie diet

[1qazxsw22]

Died and Went to Heaven Chocolate Cake

Ingredients

1¾ cups all-purpose flour
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup SPLENDA® Brown Sugar Blend
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1¼ cups low-fat buttermilk
¼ cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee

Directions

1. Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, set aside.

2. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.

3. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

4. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).

5. Pour batter into cake pan or bundt pan.

6. Bake for 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Nutrition Info (per serving)

Calories 230 | Calories from Fat 70 | Fat 8g (sat 2.0g) | Cholesterol 45mg | Sodium 410mg | Carbohydrates 33g | Fiber 3g | Sugars 12g | Protein 6g

[1qazxsw22]

Spicy Spaghetti with Fennel and Herbs


Makes 8 servings

Ingredients
1 3-ounce package pancetta (Italian bacon), chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
1 1/2 cups low-salt chicken broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
11/2 teaspoons crushed fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Preparation
Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Nutrition:
Per serving: 370.0 kcal calories, 30.4 % calories from fat, 12.5 g fat, 4.2 g saturated fat, 20.1 mg cholesterol, 48.9 g carbohydrates, 4.6 g dietary fiber, 1.5 g total sugars, 44.2 g net carbohydrates, 15.3 g protein

[1qazxsw22]

Rustic Italian Bread (Bread Machine)

Prep: 20 min.
Rise: 30 min.
Bake: 25 min.
Stand: 24 hours

Ingredients
1 teaspoon active dry yeast or bread machine yeast
1/3 cup warm water (105 degree F. to 115 degree F.)
3/4 cup bread flour
1/4 cup milk
1 teaspoon sugar
1/3 cup water
4 teaspoons olive oil
3/4 teaspoon dried rosemary, crushed
1 teaspoon bottled minced roasted garlic
3/4 teaspoon salt
2-1/4 cups bread flour
Yellow cornmeal
1-1/2 teaspoons bread flour

Directions
1. To make starter: Dissolve the yeast in the 1/3 cup warm water. Stir in the 3/4 cup bread flour, milk, and sugar. Beat with a wire whisk or rotary beater just until smooth. Cover with plastic wrap. Let stand at room temperature (75 degree F. to 85 degree F.) for 24 hours or until mixture has a slightly fermented aroma, stirring 2 or 3 times. (Or, refrigerate for up to 4 days.)

2. To finish the bread: Add the starter mixture and the next 6 ingredients to the bread machine according to the manufacturer���s directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

3. On a lightly floured surface, shape dough into a ball. Place on a lightly greased baking sheet sprinkled with the cornmeal; flatten slightly to an 8-inch round loaf. Lightly rub top with the 1-1/2 teaspoons bread flour. With a very sharp knife, make several cuts about 1/4 inch deep on top of loaf. Cover; let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 400 degree F. oven about 25 minutes or until loaf sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes 16 servings.

Note: The bread machine pan must have a capacity of 10 cups or more.

Nutrition Facts
Calories 109, Total Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 103, Carbohydrate (g) 20, Fiber (g) 1, Protein (g) 3, Percent Daily Values are based on a 2,000 calorie diet