Tag Archives: emproteins

Luna Bars

Here’s a link to a variety box! Luna Bar Variety Sampler Set (Pack of 12)

 

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@lunabar white chocolate Macadamia – 7f/25c/9p
High expectations as this is one of my favorite flavor combos.
Very strong but pleasant smell of vanilla with a hint of cinnamon. Texture just like a rice crispy, with a good chew. Coating of white chocolate on the bottom, and a drizzle on top. Don’t get to much Macadamia nut unfortunately, I would say maybe make the pieces a bit bigger. A few bites did have good combo of flavor tho. Overall macros are not that great but it was enjoyable to eat. I will definitely be eating more of these to try their flavors

7.8/10 would get higher if macros were better.

 

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@lunabar smores review.
6f/27c/9p
Overall weak macros. Designed for women I would assume it to be lower in calories. Anyway, decent smell when opening. Chocolate meets Graham cracker. Rice crispy top coated in chocolate. Good chew when your eating this, and the chocolate coating on the bottom is nice. No real marshmallow found when eating this bar. Maybe they counting it as whats holding the rice crispy together? If this woulda had little chunks of marshmallow this woulda reminded me of those granola smores bars I ate when I was younger.
7/10 decent taste, but not smores.
Video on my YouTube!

Muscle Frosting

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@youfreshnaturals muscle frosting review
Cookies & cream – 13f/8c/10p – first Smell is a bit of CnC, decent macros for a spread. Unfortunately I’m not a huge fan. Very grainy texture, and it doesn’t have a ton of actually flavor IMO. Hint of cookies n creme then it kinda fades away by the time you swallow it. You definitely get to the cashew flavor quick. Definitely wouldn’t be a Sammy spread or something like that. Would be more of a spoon eating spread. Needs more ‘cnc’ flavor definitely.
5/10
Cookie dough – 14f/7c/10p – get mainly just a chocolate smell. Also very grainy texture. Chocolate on top is pretty cool but it’s kind of a thick layer with not a ton of sweetness. More of a coco flavor. More of a spoon spread. The chocolate could be used to spread I suppose. The cookie dough by itself is also slightly unsweetened as well, and it’s needing more flavor.
5.5/10

FluffButter

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Up for today’s #nutbutter review: @dsnaturals

Vanilla Maple 15f/7c/11p – very good smell of Maple, great texture as its very smooth. Would be great for a drizzle of some sorts. I get more vanilla than I do maple. I make my own maple syrup so I got a taste for it, so definitely try to increase that. Pleasant aftertaste as well. Good consistency for being kept in the fridge. Doesn’t get hard as a rock

8/10
Brownie batter – 15f/7c/11p – good chocolate brownie smell, again good smooth consistency even after being in the fridge. Easy to spread. You can taste the almond a lot on this one with a backdrop of chocolate. Would definitely try to increase the chocolate.
8/10

Both also get good marks for vegan friendly, gluten. Dairy, soy, lactose, etc etc free.
These are both solid buys, and I would recommendūüĎć

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Vanilla Cake with a Salted Caramel Frosting

IMG_20160314_221425.jpgLately I am really trying to experiment with different types of flours, mixing flours, different types of ingredients, and any other way I can think to change things up.

Tonight I decided to give plan ole All Purpose Flour a crack. I had tons of Vanilla protein, and had just got the Salted Caramel from Quest so I figured those to would make a good pairing.

So, lets get all our ingriedents together, and pre heat the oven to 350 degrees.

First lets start by adding all of our dry mix into a bowl.

28g Vanilla Protein

20g All Purpose Flour

7g Coconut Flour

4 Splenda Packets

1 Tsp Baking Powder

1/4 Tsp Baking Soda

1/4 Tsp Salt

Mix that all together well

Then Proceed to place wet ingredients in.

60g Plain Greek Yogurt

46g Egg Whites

61g Unsweetened Applesauce

25G 0 Cal Waldens Farm Pancake Syrup

1 1/2 Tsp Vanilla (you can just use 1 tsp, I just like vanilla a lot)

And a splash of water if needed to finish mixing.

Once batter has been mixed grab a 6in ramekin and spray it down with non stick spray and/or place parchment paper in it.

Place in the middle of your oven and let bake for roughly 20 minutes. The type of protein powder and size of container will affect cooking time. Just keep and eye on it and use the toothpick test to check if done.

Once cake is done, take out of oven and place on a cooling rack.

Well your cake is cooling its time to make up the frosting.

In a bowl place:

2 oz FF Cream Cheese

28g Salted Caramel Protein

30g Waldens Farm 0 cal Caramel Syrup

Mix it together well. Place in fridge until cake is cooled.

Once cake has been cooled, place on a plate and begin frosting your cake. You can adjust levels and cut in half if you only want the top portion of the cake covered.

Sprinkle Sea Salt over the top if you would like to round out the Salted Caramel feel.

Macros for the whole cake: 457 cals / 1.2f/47.5c/66.3p and 5.8g of fiber!

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MuscleMeds Carnivor CNC Bar

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@musclemeds Carnivor Soft Baked CNC Bar – 17f/32c/30p

Good chew, soft, dense, bit of crunch to help with texture, could use a bit more of a cream flavor, and I would make the chocolate a bit richer. Specially for the higher fat content. Overall wasn’t a bad bar to eat, and it was tasty both cold, and warmed up. Prefer these over the Arnold bars for similar macros.

8/10

Whats with the Beef?

Usually when people associate taking a protein supplement the first thing they think of is Whey. Then maybe egg or milk, then soy, followed by numerous different plant sourced proteins. To often Beef protein is overlooked or not mentioned.

 

I thought I would write just a bit about beef protein, why I like it, benefits, and some products I would recommend.

 

Couple reasons why I like to add in Beef protein into the mix,

  1. Usually very low in fat, and usually no saturated fat. Makes it very easy if you just need to hit a protein mark without using up other macros.
  2. On a biological level, beef protein ranks right at the top along with egg and whey
  3. Typically beef proteins are very low in sugar and overall carb count. Again making it easy to use as just a protein macro marker
  4. With carbs and fats very low, it makes the beef protein easier to digest, and beef protein is broken down in the stomach vs the intestines which helps avoid that swelling sensation some might experience when drinking whey.
  5. You can also find extra vitamins/minerals, and creatine in beef powders.
  6. You can still cook/bake with beef protein

A few products that I could recommend would be

-Carnivor by MuscleMeds —- Also their carnivore muscle brownies are fabulous

– Paleo Protein by MHP

-Beef Protein Isolate by Olympian Labs

I have used all of those brands with great success. They all are very low fat and low carb which makes it awesome for me as I find myself using them towords the end of the day to hit lacking protein. Since they are also low fat low carb they would make a great post workout shake as the body isn’t getting caught up on digesting anything but the protein.

I plan to start incorporating more beef protein into my baking as well, so stay tune to see some new recipes coming featuring beef!

 

Going to include a nice little article I thought was a good read as well. Dives in deep about protein in general.  http://www.jssm.org/vol3/n3/2/v3n3-2pdf.pdf

http://www.jssm.org/vol3/n3/2/v3n3-2pdf.pdf

Fudge Donuts!!!

IMG_20160112_112443At it again guys! More Donuts!

 

 

Pre heat oven to 350

Spray your donut pan

In a bowl place

80g Self Rising Flour

30g Chocolate Protein

10g Coco Powder

15g Semi sweet baking chocolate broken into small pieces

2 tsp Baking Powder(I forgot I didn’t use All Purpose flour and your don’t need this or salt is using Self Rising)

1/4 tsp Salt

8 packets Splenda or granulated sweetener of choice

Mix well,

In a spate bowl melt down 28g Lite butter then add it into the dry mix. Begin folding it in.

Add in 5oz low fat buttermilk , 1 1/2 tsp vanilla, and a whisked egg.

Mix everything together.

Place batter into your donut pan and place in oven for 10 min.

Use toothpick test to check if done.

Place on a cooling rack.

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In a new bowl place 25g Chocolate Protein, 5g coco powder, 7g melted chocolate chips, 2 splenda packets, and enough water to mix it together. End result should be a frosting texture.

Next, take your donuts and dip them into the bowl covering the top. Repeat for all 6. Once they have been dipped, using a spatula spread remaining frosting over the donuts.

 

Place donuts on a plate and sprinkle with enough powdered sugar to cover them all. I used 2g.

Macros per donut: 139 cals / 3.9 f/ 17.9 c / 10.5 p

 

I hope you enjoy! Find me on IG @the_flexible_baker