Tag Archives: inspiration

BPI Cupcake and Pretzel Best Bars

Bpi Best Protein Bar 1 Variety 12 Bars

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@bpi_sports iced vanilla cupcake review .
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250 cal / 9f / 29c / 20p / 10fiber .
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Again a very unappealing bar on the visual and aroma side of things. Tan bar with a yellowish white coating mimicking icing I would assume. Just a few small sprinkles scattered throughout the bar as well. Honesty I couldn’t even hammer out a smell on this bar, I think they were trying for a bday cake aroma or something but it’s to faint. Very very weird off putting taste as soon as you bite into, with a weird texture. You think it would be soft n chewy but it almost has a plastic feel to it. No real taste either other than a bit of sweetness at the end. I took only as many bites needed to make this review. Yet another dissipointment from @bpi_sports and their bars. Definitely sad I wasted money on these, but I knew I would not be surprised, yet I had to do it for you #fitfam .
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Overall 2/10

BPI Sports – Best Protein Bar Iced Vanilla Cupcake – 12 Bars

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@bpi_sports white chocolate pretzel review
250 cal / 9f / 32c / 20p .
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Visually extremely unappealing here. Tan bar with a white bottom coating with pretzels scattered through out. Not really much of a smell here. Kinda just like their other bars. Little bit of white chocolate that’s it, but not a very pleasant smell. Very bland taste here. Extremely sticky, I don’t taste pretzel or w.choc, almost no crunch from the pretzel and you really only get a small vanilla sweet taste twords the end. Very disappointed with this bar. Little high on the macros being 9f and 32 c but they say it’s only 12 net carbs cause of fiber but I don’t follow that. I definitely would never buy this again and wouldn’t recommend it to anyone. .
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Overall 3/10

BPI Sports – Best Protein Bar White Chocolate Pretzel – 12 Bars

Here are a few other pages you might like!

Grenade Hydro 6 Strawberry review

Quest Nutrition Mocha Chocolate Chip

It’s Okay to Gain Weight

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Grenade Hydro 6 Strawberry review

Good afternoon! Thank you for checking out this review!

Macros: 135 cal / 3.5 f / 6c / 24g p

Whey Isolate and Casein Blend for a fast and slow release. Great strawberry aroma, but falls short on taste. Slightly pasty and a bit weak on overall flavor, but it does bake well! The freeze dried strawberry pieces put me off to it as well. Check out the video for the whole review!

Donut E-book that was mentioned

Grenade Website! 

If you liked the video please give it a like and share! Feel free to leave any other suggestions as far as reviews go!

Here are a few other pages you might like!

Quest Nutrition Mocha Chocolate Chip

MTS Cookies & Creme Protein Review

Nitrotech Hazelnut Amino Coffee Creamer

Chocolate Cake Truffles

Nitrotech Hazelnut Amino Coffee Creamer

Good Afternoon Everyone!

Welcome to my next review! Up for today we have, Nitrotech Hazlenut Amino Coffee Creamer. Not quite a protein review but similar! I would like to branch out and start doing all sorts of reviews, what do you guys think? Check out the video for all the details!

Be sure to like, comment, subscribe, and share!

Here are a few other pages you might like!

Chocolate Cake Truffles

It’s Okay to Gain Weight

Nice Cream! Banana Ice Cream

Man Sports Cookie Stuffed Cookie Protein Review

 

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!

It’s Okay to Gain Weight

Exciting news for everyone today! I have the pleasure of welcoming a new guest writer to the site that I hope to have here more than once! Today’s article was written by the talented Ashleigh Hubbard, who’s had tremendous insight with weight gain and weight cuts. I will save a long intro for another post so be on the lookout for that! Please go and check out her own website to find more content by her! 

https://www.ahubnutrition.com/

Follow her at:

ahubbard63k@gmail.com

Ig: @__ashleighmarie

Twitter: @_ashleighHub

Find original posting here

In today’s society, you rarely hear about people wanting or trying to gain weight. Most people are looking to be smaller or weigh less, especially if you’re a female (gender stereotype but mostly true). There are pros and cons that come with weight gain just like anything else, and the cons are mostly just psychological. 

 

Despite social norms, there ARE benefits to weight gain especially in sports of strength such as Olympic Weightlifting or Powerlifting because mass moves mass. Even in the sport of Bodybuilding, gaining weight is essentially for putting on more muscle mass to improve your previous show’s physique. 

Pros:

– getting stronger with newly added muscle mass

– more energy (because you’re eating more)

– probably less irritable if you’re used to constant dieting

– higher hormone regulation

– faster recovery

Cons:

– feeling heaver during bodyweight movements

– psychological stress of being “bigger”

There could probably be some more cons that some people would think of, but those are all issues in themselves rather than actual cons of healthy weight gain.

What is healthy weight gain?

Healthy weight gain to me is done slowly to prevent excess fat mass being added along with muscle mass and other tissue mass. When you gain weight, some of that tissue mass is going to be fat mass. It’s inevitable. If someone tells you they gained 5lbs of pure muscle, that’s scientifically incorrect. I’ve personally gained weight intentionally with the help of a coach, and it was my coach’s goal for me to be gaining .5-1b per week on average. This was slow enough for me to put on the amount that I needed to in a healthy way without gaining too quickly. A heavier male may want to do 1-1.5lb per week if he has more to gain. When I gained, it roughly 10lbs over a period of 4 months. 

Struggles with weight gain:

I can’t finish this post without talking about the psychological struggles of intentional weight gain. If you’re familiar with any sort of dieting, the goal is to get smaller, weigh less, and lose body fat. Weight gain is literally the exact opposite of this. It is really hard, and it was for me personally as well, to see yourself getting bigger on a weekly basis. It’s hard to weigh in daily or 3x per week and see the scale go up. It’s hard feeling like you’re more “blubbery” or “fluffy”. 

 Having a purpose of why you’re gaining the weight will almost always bring you back down to more logistical thinking. When I was gaining weight, I was only doing olympic weightlifting, not CrossFit. I knew I needed to get stronger in certain areas and I knew this weight gain was enhancing my performance, therefore I learned to accept it and be okay with it. Plus, I was getting to eat a LOT of food.. lucky charms every night, woohoo! JK.. but seriously.

 & lastly, no one really gives a rat’s tail about what your bodyweight is. Quite frankly, no one cares about your abs either… except you. I’m speaking to myself here, too, because I struggled with this! At the end of the day, if what you are doing is only enhancing your performance and life, why is it so bad?! Don’t be so hard on yourself. Most people don’t even notice a 5-10lb weight gain on someone else. What they WILL notice is how you treat people, your enhanced performance, your (probably) enhanced mood, and your character. 🙂 

Here are a few other posts you might like!

Nice Cream! Banana Ice Cream

Flexible Dieting Intro

Low Fat Pumpkin Cheesecake

Chike Nutrition Review

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