Tag Archives: DIY

High Protein Chocolate Mousse

Dessert is usually the enemy when it comes to making things healthy, or the first thing to go when trying to cut off a few extra pounds. For me, that just doesn’t work. In the kitchen today I decided to whip up an extremely QUICK and extremely EASY Chocolate Mousse or the fancy name or pudding for those that don’t wanna eat classy haha. This mousse is not only HIGH PROTEIN, but its LOW FAT and LOW CARBS, so this chocolate dessert is a hard one to pass up on. 

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Macros:

Calories – 175 cal

Fat – 2.3g

Carbs – 11.4g

Protein – 25.5

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Just look at this bite! Yum! 

Ingredients:

4 oz Unsweetened Almond Milk

32g Muscletech Chocolate Casein

5g Unsweetened Cocoa

6g Truvia or other graulated sugar/sweetner

Instructions:

1.  Place all of your ingredients into a blender. I used a small personal Ninja. Blend until combined well. You are looking for a smooth, thick, doesn’t run off your spoon consistency. Depending on the type of protein you use, you may have to adjust your liquid level.

2. Eat right out of the blender, or get creative and spice it up! I made mine into a pudding cup and layered it with Fat Free Cool Whip, then topped with Walden Farms Chocolate Syrup and a reduced fat Oreo!

Here are a few things you might need!

 

Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
MuscleTech Nitro Tech Casein Gold 100% Protein Powder Chocolate Supreme, 5 Pound
Walden Farms Calorie Free Chocolate Syrup 24 oz
HERSHEY’S Natural Unsweetened 100% Cocoa, Baking/Beverage, Gluten-Free, 23 Ounce Can
Nutri Ninja Pro (BL456)

Check out my latest Youtube Video!

Here are a few other pages you might like! 

MTS Cookies & Creme Protein Review

Walden Farms Top 5!

Cheesecake 3 Ways, Bday/CnC/Smores

Arctic Zero(New Flavors)

Don’t forget to hit like! 

Walden Farms Top 5!

Today’s post is LONG overdue! If you are trying to cut calories, track macros, or just want to add more volume into your meals then Walden Farms is DEFINITELY worth having in your arsenal of macro friendly hacks. 

I have been using Walden Farm’s products for years now. It all started with buying a bottle of their original Pancake Syrup. After cracking that bottle open and pouring it all over my protein pancakes, that day my life was changed. I can’t even begin to think about the hundreds and hundreds, and most likely even thousands of carbs and calories I have saved by using just the pancake syrup. Not to even mention the numerous amount of other products I use of theirs. Since then I have become such a fan of Walden Farms as a whole. They have a HUGE variety of products of syrups, sauces, mayo, salad dressing, jelly, and more! Guess what, ALL CALORIE FREE! 

WALDEN FARMS 

I decided to put together a quick list of my TOP 5 favorite Walden products. Scroll down for tips on how to use them! 

In no order.

    1. Pancake Syrup
    2. Maple Syrup
    3. Caramel Syrup
    4. Sesame Ginger Dressing
    5. Bleu Cheese Dressing

Walden Farms, Bleu Cheese Dressing, 12 oz (Pack of 2)
Walden Farms – Calorie Free Pancake Syrup – 12 oz X 2
Walden Farms Caramel Syrup, 12 Ounce
NEW – Walden Farms Salad Dressing, Sesame Ginger – 12 fl. oz.
Walden farms Calorie Free Maple Walnut Syrup 12 oz

Tips for using Walden Farms

Pancake Syrup – Works great adding sweetness to a recipe, goes great with fruit, cereal, oatmeal, and even with eggs! 

Maple Syrup – Same Applications as the regular pancake syrup, just with a maple twist! 

Caramel Syrup – I love using this as a drizzle over some of my favorite desserts like ice cream, brownies, cake, pancakes, and so much more!  

Sesame Ginger Dressing – One of my favorite uses with this is stir fry. It works great! Saute your favorite veggies and protein and then add this in! You can also just pour over your side of veggie or add it to a salad! 

Bleu Cheese – Best way to use this, pour it over burgers! Also goes great on chicken, pork, or other protein, salads, and on pizza! 

Here are a few other pages you might like!

FitJoy Raspberry Chocolate Truffle Review

Cheesecake 3 Ways, Bday/CnC/Smores

Quest Hero Bars

Nutrex Chocolate Banana Crunch

 

Nutrex Research Muscle infusion Chocolate, Banana Crunch, 5 Pound

Here are a few other pages you might like! 

BPI Cupcake and Pretzel Best Bars

Grenade Hydro 6 Strawberry review

MTS Cookies & Creme Protein Review

MTS Cookies & Creme Protein Review

MTS Cookies & Creme Review

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MTS is easily one of my favorite protein brands on the market. I have personally tried three of their flavors(CNC, mint cnc, and Red Velvet) and have loved each flavor. They spent a good amount of time testing their products before releasing, and it shows. 

MTS Nutrition Machine Whey Cookies & Cream 5 lbs (2270g) by MTS Nutrition

Scroll down for a giveaway!

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Macros: 

  • Calories – 153 

  • Fat – 3.5g 

  • Carb – 6g

  • Protein – 25

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MTS Nutrition Machine Whey Cookies & Cream 5 lbs (2270g) by MTS Nutrition

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MTS/Tiger Fitness Trucker Hat Giveaway!

How to Enter

1. Like and comment on my Youtube Channel

2. U.S. Resident

3. Extra Entries for sharing, liking this post, and subscribing to the channel and website.

Giveaway will run until 6/21/17. 

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Here are a few other pages you might like!

Nitrotech Hazelnut Amino Coffee Creamer

Pumpkin and Butternut Squash Pie

Chocolate Cake Truffles

It’s Okay to Gain Weight

Chocolate Cake Truffles

Chocolate Cake Truffles

Fancy Fancy anyone? Truffles are such a delicate, delicious, and usually a rare treat. Well, how about truffles you can easily make at home, that’s easy, and healthy! Well, look no further as I have something to satisfy that sweet tooth. The ever so talented Elkie Chiu, or @elkie888 has created these amazing protein truffles! She has a peanut or a cookies and cream version to pick from! 

Be sure to follow Elkie on here Facebook, IG, and Website!

Macros for Peanut Truffle

  • Calories – 69
  • Carbs – 5.1g
  • Fat – 3.6g
  • Protein – 4g

 Cookie and Cream Truffle

  • Calories – 69
  • Carbs – 5.6g
  • Fat – 3.3g
  • Protein – 4.3g

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Ingredients

Bottom Cake Layer

1/2 a chocolate protein cake or approx 5-6 chocolate protein muffins or any mixture of protein cakes you want about approx 200-300g of Cake (this will really depend on the cake you use) Here is a chocolate cake by Elkie or here is a chocolate cake by me

40g Lightest Cream Cheese (3%Fat)

20ml of almond milk

10g Vitafiber syrup can use any syrup

Peanut layer

20g Peanut Flour

10g Coconut Flour

10-20ml almond milk

10g Peanut Butter

 Few drops of liquid sweeter (stevia) optional

Cookie and Cream layer

20g Cookie and Cream protein powder or Vanilla Protein powder

10g Coconut Flour

10-20ml almond milk

1 crushed Oreo

Few drops of liquid sweetener (stevia) optional

Coating

80 sugar free dark chocolate

8g melted coconut oil 

Method

1.Break up the chocolate cake into a large bowl so it resembles breadcrumbs

2. Add the cream cheese and mix it into the cake crumbs

3. Add the syrup , then slowly add the milk until the mixture comes together to form a dough.

4. Divide the dough into smaller pieces, I made 20 mini from my cake mixture. This will depend on how much cake you used and how big/small you want the truffles to be.

5. Roll the divided pieces into balls and place on a lined baking tray in the freezer for 20 minutes.

6. Meanwhile make up your peanut layer , add the ingredients of the peanut layer into a small bowl and slowly add in the milk bit by bit until it comes together into a soft dough. You may not need all the milk or if its too wet add a little more peanut flour to the mixture , You should be able to form a soft dough.

7. Now divide the mixture into about 10 pieces. Repeat the process for the cookies and cream layer but add in the crushed oreo at the end, Also divide mixture into 10 pieces

8. Take the semi frozen cake truffles out of the freezer. Now place your peanut dough onto a piece of cake truffle and shape into a square, repeat for the remaining peanut dough. Do the same for the cookies and cream dough . when you have finished place the truffles back into the freezer for another 20 minutes .

9. Start to melt the chocolate and coconut oil over a water bath, the coconut oil helps thin the chocolate and gives the chocolate coating a nice sheen.
10. Take the semi frozen truffles out of the freezer . Prepare another baking tray with baking paper and coat each truffle with the melted chocolate . I found that it was easier place the truffle on the fork and spoon the chocolate over, that way you don’t end up using too much chocolate all at once as you can shake off the excess gently.

11. Place on baking tray and leave to set in the fridge. You can freeze these truffles or it will keep in the fridge for a week (if it lasts that long lol ) The macros will vary depending on cake used, type of chocolate etc

Here are some things you might need!

Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO

MuscleTech Nitro Tech Ripped Whey Protein Isolate Weight Loss Formula, Cookies and Cream, 2 Pounds

Fiberyum Imo Syrup Sweetener, 2.5 Pound, Pre-biotic Fiber Sweetener, Sugar Free

Protein Plus Peanut Flour Gluten Free — 16 oz

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce

Oreo Reduced Fat Oreo Cookie, 14.3 -Ounce Packages (Pack of 4) by Oreo

ChocZero 50% Dark Chocolate, Sugar free, Low Carb. No Sugar Alcohol, No Artificial Sweetener, All Natural, Non-GMO – (3 Bags, 30 Pieces)

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Milk Chocolate, 2 Pound

Here are a few other pages you might like!

It’s Okay to Gain Weight

Pumpkin and Butternut Squash Pie

Nice Cream! Banana Ice Cream

Man Sports Cookie Stuffed Cookie Protein Review

Be sure to follow me on Facebook, Instagram, and Youtube!

Pumpkin and Butternut Squash Pie

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Something about a piece of pie covered in ice cream that just gets my taste buds going. I was cleaning out my freezer the other day and came across some frozen butternut squash. No idea why, but my first thought was instantly; let’s make a pie! Was debating on what would go good with the squash, so I got to thinking. Pumpkin is very similar, so I used that as more filling, then definitely want to incorporate all the usual spices, such as cinnamon and nutmeg. After that, you really can get as creative as you want! Enjoy this pie cold or warm(I prefer cold), as breakfast, dessert, or a snack whenever!

Macros: Makes 8 servings

Calories – 301

Fat – 8.6g

Carbs – 44.6g

Protein – 10.8g

Macros w/out crust: Makes 8 Servings

Calories – 201

Fat – 2.6g

Carbs – 32.6g

Protein – 9.6g 

Ingredients: 

1 Pie crust Dough(Optional)

3.5c 100% Pure Pumpkin(Drained)

330g Butternut Squash(Drained)

44g Nitrotech Cinnamon Whey 

50g Splenda Brown Sugar (Granulated Sugar of choice)

1 Whole Egg 

2 Egg Whites 

6 oz Sweetened Condensed Milk(Used a caramel flavor) 

2 oz WaldenFarms Caramel Syrup 

2oz Unsweetened Almond Milk 

1.5 tsp Cinnamon 

1 tsp Vanilla 

1/2 tsp Nutmeg 

1/4 tsp Ginger 

1/2 tsp Kosher Salt 

Here is my review on the protein used in this recipe!

Instructions: 

1. If using a crust, bake it to said directions. Once done take out and reduce oven to 325 degrees. 

2. Whisk together dry ingredients in a bowl. Set aside

3. Food process your squash to turn more into a puree. Then use a cheesecloth to get rid of excess moisture. Drain the pumpkin with the cheesecloth as well. 

4. Next in a big bowl add in your eggs and whisk well. Then add in your squash and pumpkin. Combine well. 

5. Add in the rest of your ingredients, mixing well to ensure even distribution. 

6. Pour pie batter into prepared crust, or prepared dish if going crust less. I had roughly 3/4c pie batter left over that I cooked crust less in a small ramekin. 

7. Place you pie on the bottom rack of the oven and bake for roughly 30-40 minutes.

8. Once pie is done, pop out of the oven and place on a cooling rack. Once brought to room temp, place in fridge to cool completely and set.

9. Once in the fridge for a couple hours and chilled through, slice into 8 pieces and enjoy! 

Here are a few things you might need!

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 4 Pound

Splenda Brown Sugar Blend – 16 oz

Walden Farms Caramel Syrup, 12 Ounce

Eagle Brand Limited Edition Caramel Flavored Sweetened Condensed Milk (2 Pack) 14 oz Cans

Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Be sure to follow me on Facebook, Youtube, and Instagram!

Here are a few other pages you might like!

Nice Cream! Banana Ice Cream

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Man Sports Cookie Stuffed Cookie Protein Review

Syntha 6 Protein Crisp Bars

Nice Cream! Banana Ice Cream

You scream, I scream, We all scream, for ICE CREAM!

I love ice cream just as much as the next guy. Heck, I live in the Dairy state(Wisconsin) so I have dairy in my blood. Ice cream is practically my blood type at this point in my life. Now, the issue with this is that I count macros(Flexible Dieting intro here), and I typically run pretty low fat (55-65G) a day so that unfortunately doesn’t leave to much room for a big bowl of full fat ice cream.  Now if this sounds like a similar situation you find yourself in, keep reading….. I got a solution for you.

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What I have for you is a easy, delicious, and low fat ice cream option! You can make this gluten free, organic, all natural, dairy free, and all those other no no’s people cant have. 

Macros: Makes 1-2 servings(picture for reference)

  • Calories – 333 
  • Fat – 2.5g
  • Carbs – 67.8g
  • Protein – 17.1g

Ingredients: 

  • 270g Frozen Ripe Banana(You can freeze at any point depending on taste preference) 
  • .5-1 scoop Muscletech Vanilla Ice Cream Whey 
  • 2.0 oz Milk of choice 
  • Optional ingredients – Flavor Drops, Syrups, Fruit, Chocolate, Peanut butter, and anything else you would flavor ice cream with! 

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Instructions:

  1. Freeze your banana(I like to cut it into chunks)
  2. Once froze, place in food processor or blender. Start pulsing until a ice cream looking texture appears. It will get chunky first, then after a bit it will come together.
  3. Once you start to see your banana coming together, add in your protein, milk, and any other flavorings you want. In this particular pictured nice cream, I added in 5 drops of Toffee flavoring.
  4. Blend just a bit longer to bring everything together.
  5. You can choose to eat right away, or I like to put it into a Tupperware container and put it back in the freezer to harden up even more. Every 30 min – 1 hour take it out and stir it to help it freeze evenly.  
  6. Mix in your favorite ice cream toppings, or eat plain!

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Such an easy way to enjoy something very similar to ice cream made with such easy, healthy ingredients! Be sure to like and share this recipe! I’m sure it will be a hit come summer! 

Here are a few things you might need!

MuscleTech Premium Gold 100% Whey Protein, Premium Whey Protein Powder, Instantized and Ultra Clean 100% Whey Protein, Vanilla Ice Cream, 2.5 Pounds

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)

Be sure to follow me on Instagram, Facebook, and Youtube!

Here are a few other pages you might like!

Man Sports Cookie Stuffed Cookie Protein Review

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Arctic Zero(New Flavors)

Easy Chocolate Chip Banana Cake