High Protein Recipes Mega Thread

[HeatherSwanson]

Post your recipes here for me to enjoy.

I'll start

--- Pancake or waffle mix ---
Two scoops vanilla protein powder - 60g protein
One scoop flour, I use GF - 50g carbs
Lil shake of baking powder

1 cup LF Greek yogurt - 17g protein
Two eggs - 12g protein
Big squeeze of lemon
Lil shake of salt
Squeeze of the no sugar maple
Blueberries needed

Mix the wets, mix the dries in, add water if you like crêpes like a Frenchmen. Cook.

Protein - 90g
Carbs - 50g
Fat - the butter in the pan

I make a big batch quadruple batch on Sunday's and make butterfly waffles for the babies. It keeps OK until about Thursday then it gets weird so cook it before then. They're deadly with peanut butter pre and post.

 

[29trt]

Post your recipes here for me to enjoy.

I'll start

--- Pancake or waffle mix ---
Two scoops vanilla protein powder - 60g protein
One scoop flour, I use GF - 50g carbs
Lil shake of baking powder

1 cup LF Greek yogurt - 17g protein
Two eggs - 12g protein
Big squeeze of lemon
Lil shake of salt
Squeeze of the no sugar maple
Blueberries needed

Mix the wets, mix the dries in, add water if you like crêpes like a Frenchmen. Cook.

Protein - 90g
Carbs - 50g
Fat - the butter in the pan

I make a big batch quadruple batch on Sunday's and make butterfly waffles for the babies. It keeps OK until about Thursday then it gets weird so cook it before then. They're deadly with peanut butter pre and post.

You forgot the fat in the eggs..it is a bit...
I found out you can skip the eggs all together and they will be reasonably similar(or use just egg whites)

An alternative recipe is using oat flour ,greek yogurt ,whey,baking soda, and water(or milk) to adjust the final consistency to your liking.
Ratios are adjustable according to your macro needs

 

[HeatherSwanson]

You forgot the fat in the eggs..it is a bit...
I found out you can skip the eggs all together and they will be reasonably similar(or use just egg whites)

An alternative recipe is using oat flour ,greek yogurt ,whey,baking soda, and water(or milk) to adjust the final consistency to your liking.
Ratios are adjustable according to your macro needs

This is exactly what I was hoping from this thread. Thanks for the input.

 

[iris]

Hello Mr Swanson,

This is nice.
If one does not have the nutritional breakdown, can something be posted, regardless?

Also, this forum here

Nutrition / Supplements Forum

Discuss diet & supplements.

thinksteroids.com

May be the one where you want your thread, rather than the general discussion.
Have a good day.

 

[malfeasance]

I'll try.

Chicken Breast.

Ingredients: Chicken breast.



I've got a great one ingredient recipe for eggs, too, if anybody wants me to share it.

 

[iris]

I'll try.

Chicken Breast.

Ingredients: Chicken breast.



I've got a great one ingredient recipe for eggs, too, if anybody wants me to share it.

Merci chef,

Any marvellous cooking tips to keep it juicy?

Poached/steamed/grilled/pan fried to perfection?
Do you have your own trademarked way of checking the juices inside run clear and so it is cooked spot on?

My mum usually cooks it in a tiny bit of EVO, maybe some fresh rosemary sprigs and a couple of garlic cloves in the pan for a bit of aroma and when it is almost done a little balsamic vinegar, which then leaves a nice "sweet" coating on it.
As soon as it's cooked inside, that's it, so it stays soft and lovely.
So tasty.
Otherwise she just puts in the steamer; it also comes out nice like that, but no fun.

As for yours truly, it's almost like i slaughter the chicken for the second time by whacking the chicken breast in the microwave and it always ends up awful, lol.
Poor thing.

 

[Sunflowers]

You forgot the fat in the eggs..it is a bit...
I found out you can skip the eggs all together and they will be reasonably similar(or use just egg whites)

An alternative recipe is using oat flour ,greek yogurt ,whey,baking soda, and water(or milk) to adjust the final consistency to your liking.
Ratios are adjustable according to your macro needs

Any experience subbing coconut or almond flour?

 

[HeatherSwanson]

Hello Mr Swanson,

This is nice.
If one does not have the nutritional breakdown, can something be posted, regardless?

Also, this forum here

Nutrition / Supplements Forum

Discuss diet & supplements.

thinksteroids.com

May be the one where you want your thread, rather than the general discussion.
Have a good day.

Absolutely post it up. My eye for Macros is so good now i have a turtle shell year round. So post it

 

[HeatherSwanson]

--- Shredded coconut chicken ---
Pack of Costco chicken breast, requires
2 cans of LF coconut milk
Salt and pepper
Garlic
Better than bouillon, chicken obvi

Put everything into large casserole dish or pot
Cook just until the chicken can be shredded and mashed up with a fork. Reduce the sauce if needed.

Measure out portions. I did the math for the fat, or was like 7 grams for a cup by memory.

 

[SalsaCat]

Merci chef,

Any marvellous cooking tips to keep it juicy?

Poached/steamed/grilled/pan fried to perfection?
Do you have your own trademarked way of checking the juices inside run clear and so it is cooked spot on?

My mum usually cooks it in a tiny bit of EVO, maybe some fresh rosemary sprigs and a couple of garlic cloves in the pan for a bit of aroma and when it is almost done a little balsamic vinegar, which then leaves a nice "sweet" coating on it.
As soon as it's cooked inside, that's it, so it stays soft and lovely.
So tasty.
Otherwise she just puts in the steamer; it also comes out nice like that, but no fun.

As for yours truly, it's almost like i slaughter the chicken for the second time by whacking the chicken breast in the microwave and it always ends up awful, lol.
Poor thing.

I know it's not for everyone, but for chicken breast sous vide 147F for 4-6 hours - always perfect, never dry or tough. I typically throw 1/4tsp salt in with each breast and bag them individually before cooking. Once they're done, I throw them in the fridge still in the bags, and they last a really long time this way.

I already had a vacuum sealer from years ago that's still going strong, so I just picked up a cheap Gourmia sous vide on Amazon (no app, no bluetooth, no wifi - just an immersion circulator) to see what all the hype was about. After about 6 months, I bought another because everything turns out great! More actual cooking time, but it's 100% unattended - sink the bags of chicken in a big container, plug in the cooker, set temp & timer, then walk away.