Women's Forum Recipes Thread

[yogadancefit123]

http://dashingdish.com/recipe/protei...man-ice-cream/

[Botika]

******************************

Dry Ingredients
2 Cups Oat Flour
5 Scoops Chocolate Protein Powder (I use Myofusion in Milk Chocolate)
1/2 Cup Granulated Splenda
3 Tablespoons Baking Cocoa
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon

Wet Ingredients
8 Eggs Lightly Beaten
1/2 Cup Unsweetened Almond Milk (can use water if desired)
480g Unsweetened Apple Sauce
1 Teaspoon Vanilla

Topping
Flaked Almonds

******************************

METHOD

Pre-heat oven to 180 degrees Celsius (Fan Forced). Grease a large baking pan with spray oil (I use spray coconut oil) and baking paper.

In a large mixing bowl, mix together all the dry ingredients (for best result sift the oat flour, cocoa and baking soda together before adding other dry ingredients).

In a second mixing bowl mix together all the wet ingredients.

Pour wet ingredients into the dry ingredients and mix with a spoon until fully combined.

Pour into prepared baking pan and sprinkle the top with flaked almonds (see picture). Bake for approximately 18-20 minutes (or until an inserted skewer comes out clean). Allow to cool in the pan for a few minutes before transferring to a cooling rack. Cut into 16 serves and enjoy!


Notes:
According to MyFitnessPal each serve has approximately 180 calories.
For a lower calorie option omit the egg yolks. You will also need to omit a scoop of protein powder (or some of the oats) so that the mixture isn’t too dry.
If you have trouble finding unsweetened apple sauce, look for pureed apples in the baby section of the supermarket.

[jkliveng]

Recipe:
http://www.cleaneatingmag.com/Recipe...rkey-Cups.aspx

Egg & Turkey Cups...

Just made the other day. So good!! Only thing I did different was mixed up spinach and eggs in a separate bowl before pouring in the turkey cup.

Made something similar tonight, that looks easier. Eggs, cheese, bacon, ham. I didn't spray the muffin tins well so they stuck some, not a huge deal. I would recommend silicon muffin cups or pan.

Cut up the add ins, sprinkle them in oil sprayed tin or silicon or what not. cover with the scrambled eggs and stir each up a little. Bake at 375 for about 25 minutes, until the tops brown. I used a toothpick to make sure it was cooked, but you will know.

[thomashash21]

I love peanut butter! Thank you for sharing this. I'd try making this at home!

5 TBLSP natural peanut butter (crunchy or creamy)
1/2 cup oats
1/2 cup oat flour (if you don't have oat flour, use another
1/2 cup of oats)
6 scoops chocolate whey protein
1 tsp vanilla
2 TBSP flax seeds (optional)
1 cup non fat dry milk
1/2 cup water (you may need more water depending on
whey protein)

Mix together dry ingredients. Add peanut butter and mix. It will be crumbly. Add water and vanilla. (Use a spatula sprayed with non stick spray) and mix completely (dough may be very sticky). Put in a greased 8x8 pan and either refridgerate or freeze until hardened. Cut into 9 squares. Wrap individually and take with you.

Nutrition per square:
Calories: 197
protein:21
fat:7
carbs:13.7
fiber:1.6

[Botika]

******************************

Dry Ingredients
2 Cups Oat Flour
5 Scoops Chocolate Protein Powder (I use Myofusion in Milk Chocolate)
1/2 Cup Granulated Splenda
3 Tablespoons Baking Cocoa
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon

Wet Ingredients
8 Eggs Lightly Beaten
1/2 Cup Unsweetened Almond Milk (can use water if desired)
480g Unsweetened Apple Sauce
1 Teaspoon Vanilla

Topping
Flaked Almonds

******************************

METHOD

Pre-heat oven to 180 degrees Celsius (Fan Forced). Grease a large baking pan with spray oil (I use spray coconut oil) and baking paper.

In a large mixing bowl, mix together all the dry ingredients (for best result sift the oat flour, cocoa and baking soda together before adding other dry ingredients).

In a second mixing bowl mix together all the wet ingredients.

Pour wet ingredients into the dry ingredients and mix with a spoon until fully combined.

Pour into prepared baking pan and sprinkle the top with flaked almonds (see picture). Bake for approximately 18-20 minutes (or until an inserted skewer comes out clean). Allow to cool in the pan for a few minutes before transferring to a cooling rack. Cut into 16 serves and enjoy!


Notes:
According to MyFitnessPal each serve has approximately 180 calories.
For a lower calorie option omit the egg yolks. You will also need to omit a scoop of protein powder (or some of the oats) so that the mixture isn’t too dry.
If you have trouble finding unsweetened apple sauce, look for pureed apples in the baby section of the supermarket.

Adding pic:

[dalkristel]

Chicken Satay wraps

I made this up yesterday its delicious!

Finely chop a chicken breast (small as you can)
Place in a pan with a small amount of oil (I used hemp oil just a drizzle will do)
When browned add some chilli flakes and a couple of teaspoons of peanut butter and mix well (used crunchy but could use either)

Then wrap in a romain lettuce leaf and eat - yum! - and so easy and quick and makes 3 wraps!

[Hannah82]

Spinach and Feta Fritatta

6-8 eggs
2 handfulls fresh baby spinach
splash of milk or cream
1/2c crumbled feta
1/2c thinly sliced and diced ham
1/2 small can of olives

Preheat oven to 350. Spray a pie dish with nonstick spray, put the spinach in the bottom, wisk together eggs and milk, pour over spinach. Sprinkle cheese, ham, and olives over top. Bake until eggs are set. Cut into wedges. Dip in marinara if desired. This method can be used with any combination of ingredients.

[melodyjayne]

http://www.thehealthychef.com/2011/0...fudge-cookies/

[whatevergirl]

While this sounds odd, it turned out very good.

Sautee onions first in a pan, and then add ground turkey meat. Sautee the two together until turkey is fully cooked.
Add into the meat/onion mixture...artichoke hearts, and some sliced tomatoes.
Cover for about 15 minutes, lifting lid to stir occasionally.
Add spices and salt, to taste.

* I'd highly suggest adding 1/4 cup of already roasted pine nuts to this dish, when it's nearly finished cooking.
Gives it a nice crunch, and something *different.* I couldn't find pine nuts recently at my local grocery store, so I bought slivered almonds. Eh, not as good as pine nuts, so use pine nuts if you can find 'em.

Enjoy

[whatevergirl]

thought i'd post this link here from the ov35. yummy ideas for the holidays.

http://forum.bodybuilding.com/showth...hp?t=150157553

[grace_ou]

thought i'd post this link here from the ov35. yummy ideas for the holidays.

http://forum.bodybuilding.com/showth...hp?t=150157553

I've been making weird shake recipes for years. LOL I have a ton of them! Usually I put them in my journal but this week I started creating a blog to keep them so they would be easier to find. I would love some feed back. http://gracesasylum.com/ and I'll come some recipe.

[whatevergirl]

I've been making weird shake recipes for years. LOL I have a ton of them! Usually I put them in my journal but this week I started creating a blog to keep them so they would be easier to find. I would love some feed back. http://gracesasylum.com/ and I'll come some recipe.

brb...heading to grace's asylum with a notebook.
seriously, SO looking forward to trying these shake recipes out. weird how you get in a boring rut, yanno? with diet, shakes, etc...
the most creative i get, is i throw a bit of peanut butter in my shakes. lol

these should be fun to try out.

[whatevergirl]

holy cow, grace! i just clicked on your link...that is sooo much more than i ever expected. you put together an outstanding blog page.
i'm excited!

[ammylove]

hi I had the problems which you are facing and i used beautiful science products and my fat got loss ...
Beautiful Science

[whatevergirl]

http://greekfood.about.com/od/appeti...esmeatrice.htm

Made these during the holidays, and wanted to post this here, if you too like greek/mediterranean dishes. Two things to note, it's important to have fresh mint to add in, and to blanch the leaves properly. I think both things are key to making the dish perfect. Enjoy!

Replacing the lean ground meat with ground turkey meat is also an option.

[crooksy532]

Made these last night for dinner. They were awesome and supposedly only 185 calories per pot pie!!

Skinny Mini Chicken Pot Pies

INGREDIENTS:
1 can Pillsbury Grands Jr. (10 count)
1lb chicken, cooked and diced
1 10.75 oz can reduced fat cream of chicken soup
1 cup frozen mixed veggies, thawed
3/4 cup shredded cheese
1 tsp dried italian seasoning
1 tsp onion powder
1/4 tsp black pepper

DIRECTIONS:
1. Preheat oven to 400 degrees. Using a 12 cup muffin pan, spray 10 of the cups with cooking oil. Pour a little water in the other two when baking.
2. Separate the biscuits and flatten out each so when they are placed in the muffin tins they create a cup. The dough should come up the sides of the muffin cups.
3. In a medium sized bowl, mix together the chicken, soup, mixed vegetables, cheese, and seasonings. Spoon the mixture into the "biscuit cups" evenly.
4. Bake for 12-15 minutes or until golden brown on top. Remove from oven and let stand for 2-3 minutes. Serve right away. Use a knife to help you pull each "pie" from the tin.

[whatevergirl]

that ^^ sounds great, and nice to have a lower cal pot pie option! thanks.

[Bikinidiva]

Awesome! Thank you for starting this. I know eating the same thing can be boring sometimes!

[IrishLassie78]

Delicious and completely unboring chicken recipe:

Brown a chicken breast, either on the stove top or on a grill. Don't cook it all the way through, just enough to sear it on the outside. Chop up some fresh herbs you like. I usually use cilantro for this but you could really use just about anything. The type of herbs you use will determine the type of onion you use. When I use cilantro I finely chop up some green onion. If I use basil, or a combination of basil, oregano, and thyme, I use red onion. If you like spicy food and are using cilantro you can add finely chopped jalapeno or seranno pepper, if you are not a fan of spicy or if you are using basil or whatever else, add some finely chopped bell pepper. I personally like red ones the best. I also use a couple of cloves of chopped garlic regardless of what kind of herbs I'm using. After you've seared your chicken place it on a piece of aluminum foil. Pack your herbs, peppers and garlic around your chicken. You can use as much or as little as you like. I pack a lot of it in there, but that's just me. If you've got the cilantro and jalapeno thing going you can add a couple of thin slices of lime. Lemon works well with a basil/oregano/thyme mixture. Wrap the foil around the chicken tightly and either bake it in the oven at 350 for 20 or 30 minutes (until it's not pink inside anymore), or throw it back on the grill and close the lid. The foil will hold the moisture in the chicken and steam it from the inside out and the flavor of the herbs and citrus will be steamed into the meat. It's delicious no matter what herbs you decide to use. I usually serve this with a salad with spinach and whatever fresh vegetables I have laying around and some sliced avocado. Also, if you like tomatoes and want to make your brown rice less bland and more interesting, when you turn the pot on simmer throw some chopped up tomato and garlic in with it. I do this all the time, I don't tell my family it's brown rice, and they think it's fantastic.

[Mishka98]

Cheesecake!

CRUST
3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)

FILLING
6 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

CRUST
Combine finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.
FILLING
Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust. Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor..
Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!

Nutritional Information:
Per Serving (excluding unknown items):
211 Calories;
18g Fat (74.5% calories from fat);
7g Protein;
7g Carbohydrate;
1g Dietary Fiber;
83mg Cholesterol;
139mg Sodium.

[Mishka98]

Made these last night for dinner. They were awesome and supposedly only 185 calories per pot pie!!

Skinny Mini Chicken Pot Pies

INGREDIENTS:
1 can Pillsbury Grands Jr. (10 count)
1lb chicken, cooked and diced
1 10.75 oz can reduced fat cream of chicken soup
1 cup frozen mixed veggies, thawed
3/4 cup shredded cheese
1 tsp dried italian seasoning
1 tsp onion powder
1/4 tsp black pepper

DIRECTIONS:
1. Preheat oven to 400 degrees. Using a 12 cup muffin pan, spray 10 of the cups with cooking oil. Pour a little water in the other two when baking.
2. Separate the biscuits and flatten out each so when they are placed in the muffin tins they create a cup. The dough should come up the sides of the muffin cups.
3. In a medium sized bowl, mix together the chicken, soup, mixed vegetables, cheese, and seasonings. Spoon the mixture into the "biscuit cups" evenly.
4. Bake for 12-15 minutes or until golden brown on top. Remove from oven and let stand for 2-3 minutes. Serve right away. Use a knife to help you pull each "pie" from the tin.

This sounds delish! I can't wait to try them

[IrishLassie78]

Cheesecake!

CRUST
3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)

FILLING
6 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

CRUST
Combine finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.
FILLING
Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust. Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor..
Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!

Nutritional Information:
Per Serving (excluding unknown items):
211 Calories;
18g Fat (74.5% calories from fat);
7g Protein;
7g Carbohydrate;
1g Dietary Fiber;
83mg Cholesterol;
139mg Sodium.

This sounds SPECTACULAR!! I will definitely be making this over the weekend. We love pumpkin pie and cheesecake in my my house

[Mishka98]

This sounds SPECTACULAR!! I will definitely be making this over the weekend. We love pumpkin pie and cheesecake in my my house

Yay! When I have time later, I will come back and add more recipes.

[FitAly]

The biggest loser cookbook has the best recipes for healthy food! They are healthy and they taste amazing, I highly recommend this book to any female workout enthusiast that also likes to play chef!

[naturalwaters]

1 Slice toasted Ezekiel bread
Natural peanut butter
Raw Honey
sliced banana
strawberry jam
cinnamon

[IrishLassie78]

If you like Barbacoa from Chipotle, here's a super easy way to make it in your crock pot:

Beef Roast (I use shoulder roast or rump roast, about 4 pounds because my family LOVES meat)
Cumin
Garlic Powder
Smoked Paprika
Ancho Chili Powder
Chipotle Chili Powder
Sea Salt
Black Pepper
Oregano

I don't really measure stuff, I just kind of throw stuff in a bowl and stir it around until it smells right, but if I were to guess on the amounts I use, it would probably be 2 tablespoons of Cumin, 4 tablespoons (or more, I use a ton) of Garlic Powder, 2 tablespoons of Smoked Paprika, 1 tablespoon of Ancho Chili Powder, 1/2 a tablespoon of Chipotle Chili Powder (this stuff is HOT. If you don't like spicy, you can skip this and just adjust the ancho chili accordingly, or start with a teaspoon or less of the chipotle. You can always add more, but once it's in there, you can't take it back out so proceed with caution). Freshly ground sea salt to taste, freshly ground black pepper to taste, about at tablespoon of dried oregano, crushed in your hand to bring out the flavor. Mix all your spices in a bowl. Once it's mixed, put your meat in the bowl and rub the spice mixture into the meat. You definitely want to try to rub in as much of the spice as you can and make sure you get it into all the little dents and crevices in the meat. I usually put my meat in the crockpot about 10:00pm at night with a cup or two of water and switch the crock pot on low then let it cook over night. In the morning I had a sliced yellow onion and the cloves from an entire bulb of garlic and let that cook in with the meat. By the time you're ready to eat it that evening, the onion and garlic will have almost completely dissolved and their meat will hold all the flavor. About an hour before you're ready to eat, break the meat up and let it simmer in the juice. The meat should fall apart very easily so no need to take it out of the pot to shred it, just grab a couple of forks and shred it in the pot. I serve this with cilantro and lime rice (easy to make, just cook some rice according to directions, add a tablespoon of butter, some garlic powder, a cup of chopped fresh cilantro, and the juice of a lime), pinto beans, chopped tomato and sliced avocado, with flour tortillas (you could use any kind of tortilla you like).

[NutMeigh]

Carrot cake

I got this recipe from tasty-health .se (you can use google chrome to translate if you want to see her other recipes!)

Mug cake:
1 egg white
1 Tbsp light quark (0.1% fat)
1.5 Tbsp coconut flour
1 Tbsp almond flour (or oat/hazelnut/peanut whatever, but redo the nutrition stats)
1 Tbsp vanilla whey powder
0.5-1 Tbsp stevia sweetener (if product measures 1:1 volume substitute for sugar, otherwise adjust accordingly)
0.5 tsp baking powder
0.5 tsp cinnamon (I also add cardamom, nutmeg, cloves, ginger and vanilla bean)
1 Tbsp finely grated carrot
1 Tbsp carrot puree (or double the grated carrot amount and adjust stats accordingly)
2.5Tbsp water or milk

Frosting:
20 g 5% fat cream cheese
50 g light quark (0.1% fat)
Sweetener to taste, vanilla bean.

Lightly grease a large coffee mug . Mix all cake ingredients together and pour/scoop into mug. Cake batter should be max half the volume of the mug to avoid overflow. Microwave on max for at least 1 minute (mine takes 1m30s). Turn mug over onto a plate. Let cool if you can manage Top with frosting.

With the ingredients used on the site (I’ve tried to be specific here) the stats are as follows:
222 kcal
25 g protein
9 g carbs
8 g fat

I’ve added coconut oil to the frosting for extra flavor when I make it, but you need to adjust the nutrition info if you do that!

Buffalo wing dip:


80g shredded boiled chicken breast
60g light quark (0.1%)
20g 5% cream cheese
25g 5% fat cheese (use whatever you like)
1 Tbsp buffalo hot sauce (Frank’s)
Ground red chilis
0.5 tsp minced Garlic/onion

Mix all ingredients together. Press into a small casserole dish. Bake on 200C until top begins to brown. Scoop out and serve in a tortilla or wrap of your choice, or eat with veggie sticks as dip! Stats for dip only!

210kcal
3 g carbs
2 g fat
38 g protein

[jeannemadrigal2]

Thanks for all to sharing such a nice and healthy food recepies with us .....! its looking nice

[wannabefit69]

i love this mix... 2 whole eggs (or 3 egg whites)1 scoop casein protein mix it up til its pancake consistancy and cook til golden brown...top with whatever..i usually use sugar free syrup, maple syrup or melted crunchy natural peanutbutter and add fruit..
I used Animal Unversal cookie dough casein

[oregonchick76]

Protein carrot cake

I know this isn't as healthy as it could be, since cake mixes are generally full of yucky stuff, but, it was really good!

Take equal parts of cake mix (I used Duncan Hines Decadent Carrot) and protein powder (I used the protein scoop to measure each one, 32g)
Mix with an egg and enough milk/water/almond milk to achieve a typical cake batter consistency
Put in greased ramekin and microwave for 3 minutes (or less, depending on microwave strength)


I iced this with a concoction of warmed cream cheese (1/2 ounce), splenda, and a little almond milk.

Makes a large piece, enough for 2 servings. Whole batch is 300 calories and 30g protein.