#i use vegan chocolate protein powder

[eroaneki]

protein shake season, my beloved

[punkbakerchristine]

coming up on a year of me baking, so here are some things i’ve picked up on along the way:

read the recipe, especially with baking. if a recipe tells you to do something, it’ll probably tell you. the biggest mistake i see happen with people on the great british baking show (especially the celebrity one) is people overthinking things. a recipe is basically a successful lab experiment that was recorded, so i would listen to them if i were you.

that cooked.wiki/ shortcut is a huge lifesaver. really, i don’t know where i would be without it.

baking is science. cooking is an art. in fact, it wasn’t until around the 18th century when women started entering the kitchen to bake. i.e., this whole trope that baking is a feminine thing flies right over my head.

as mary berry would say, chocolate melts in your pocket. in other words, it literally does not need that much heat in order to be tempered.

if chocolate is shiny, that’s good. if not, turn down the heat and keep going until it is.

good way to save a frosting that’s “split” or curdled in appearance: add some more liquid and keep beating it.

butter is your friend. so is olive oil. hell, any kind of fat is your friend—except margarine. avoid that shit at all costs.

oil is used in spice cakes because butter will turn them into bricks. oil makes it lighter and fluffier.

when you’re adding some more wet ingredients, add a little more flour. this will help balance out the batter. this works the other way, too: add a little more liquid if it’s too dry.

a good method of making chocolate a little more chocolate-y: add a tablespoon of coffee. i did this for the chocolate bailey’s cake on st. paddy’s day and my last two chocolate babkas and the chocolate came out rich and delicious.

cardamom does this with cinnamon and ginger. one of the reasons why i love my recipe for spice cake so much is because cardamom enhances all the spices.

literally the best way to stop yourself from overbeating a batter is pause the mixer as you pour in an egg, dry mixture, whatever. you spare yourself from injury doing this, too.

always flour your surface and rolling pin before you roll out your cookie dough/pie crust/any kind of dough. do the same with powdered sugar for marzipan and fondant, too.

literally watch caramel as its melting down and bubbling because it turns amber in the blink of an eye. another big mistake i see on tv all too often.

the hellofresh kits: their best proteins are their beef, shrimp, and anything ground up. their chicken and their pork can be pretty hit-and-miss, but when they’re good, they’re amazing.

wash your hands after handling any kind of raw meat, eggs, onions, and chili peppers. make sure your knife is sharp and you’re wearing some kind of protection when you’re slicing an onion (something i heard in welding and machine shop a lot whenever i took off my glasses: “nothing worse than a blind engineer.”)

don’t ever let anyone tell you that you have to laugh if things go awry in the kitchen in order to be classified as a good cook or chef. shit’s an emotional experience and you put your heart into the food, probably more than art or writing (and i get emotional over art all the time, and i’ve found i give more of myself in writing than i do art). like… i cried over a quiche.

i actually have mad respect for anyone who does vegan baking. i made a vegan chocolate cake back in january of this year and it was like a crepe 😅

bake what you like. i like spice cakes, anything chocolate, breads, cookies, pies, and tray bakes. i like stuff that’s kind of unusual like babka and anything jewish, canadian, latin, indian, or british. i like aromatic stuff. i like the kinds of goods you get at halloween or christmas, like they’re warm.

if you’re making something like a pot pie or a wellington, something that has an interior that needs to be cooked, cook it beforehand and then put it in the crust and bake it.

you actually don’t always have to blind bake a pie crust, like if it’s a meringue pie or one of those enclosed meat pies you can get in england. it is a good idea if you’re making a tart, a quiche, or any fruit pie, however.

forget pastry: if you can master bread, you can tackle anything.

when you’re baking bread, you don’t necessarily have to bloom the yeast—i guess some authors do this because it wakes up the yeast and preps it for the dough, but moisture + flour will do that trick as is.

keep the salt and yeast on opposite sides of the bowl. salt stunts the yeast and will take longer for the dough to rise.

depending on the type of dough, you can just knead bread with your hands. if anything, this is the best way to do it. go by time, too: my first loaf took me 15 minutes to knead until it felt as smooth as the inside of my arm; really put your arms and shoulders into it, too, make your muscles work (and this was back when i was still over 200 pounds, too).

fewer things in life are more satisfying than kneading bread dough. it’ll make your arms and shoulders nice and strong, too.

good way to tell if your bread is underproved: there’s a big split near the top. if you poke the dough, and it doesn’t bounce back right away, let it proof for longer. if you poke it, and it sort of collapses, it’s overproofed (never been a problem with me because i’m always on top of that, but i see it a lot in my bread making group on facebook).

mnemonic device for remembering the different types of meringues: french meringue starts with “f”, “f” for “foundation”, it’s the most basic meringue with the egg whites, cream of tartar, and sugar. swiss meringue. “sw”. “sweet”. “sweet water.” whip the egg whites over a bain-marie and add the sugar there (swiss meringue inexplicably is a bit sweeter than french). italian meringue is made by pouring a simple syrup into the egg whites so it looks like the boot of italy. at some point, i’ll come up with one for the different types of pastry cream 😅

salt is also your friend, even in sweet goods. especially in sweet goods.

it’s a little difficult to confuse salt with sugar (especially if you’re like me and you keep them in separate cupboards). a mere taste will save you on that, too.

145° is the safe temperature for beef and pork. 165° for chicken. 200° for bread.

iirc: it’s your cheekbone for rare beef. the tip of your nose for medium rare. your chin for medium.

less really is more with baking and cooking. this is another thing that people on baking shows do that drives me nuts (judges often don’t like it, either, believe it or not). you don’t need to add cherry, lemon, ginger, and nuts to that chocolate cake, becky, you can just do the nuts.

i just barely started with sourdough but so far, i’ve learned that with some recipes, when it misses, it REALLY misses. like i made sourdough english muffins a while back: they were good and we ate them at breakfast, but they were weirdly heavy, like hockey pucks.

i actually really don’t like it when there are other people in the kitchen with me. i’ve always been autonomous and did better working alone without any distractions. for this reason, i could never be on a baking show, what with all the cameras in your face and producers running around.

the more you bake, the more you’ll want to turn away from any store bought baked goods.

and finally, i really could not have become a baker at a better time, if i’m honest. i made my first loaf of bread on october 7, when the middle east fell into chaos again and this fated feeling swept over me. food in america is mostly comprised of things that aren’t even food, like high fructose corn syrup—that’s part of why i managed to lose 60 pounds since then, i know what’s going into what i put in my mouth and i can think ahead to what i’m going to eat through the day (and we wonder why american society is having the mother of all health crises, on a physical and mental level: everyone is eating garbage and not getting their vitamins, good fats, good carbs, and proteins, and everyone isn’t treating themselves to something comforting like a donut or a piece of pie). i hope more people realize this, too, like… when shit hits the fan and america descends into chaos itself, turn to those of us with the tools of the trade and like to work with our hands.

[indnwitch]

Vegan/Vegetarian shopping list:

Pre Made salad bags (it’s a lot cheaper to just buy bagged salad and add to it, then buying a bunch of ingredients that will go bad if not used)

Make a list of fruits and vegetables that you like and get them (some times if you get the funky shaped ones you get a few cents off, even if you don’t that stops the funky shaped produce from being tossed)

Nut butters (most almond and peanut butters are vegan, jelly and Jams aren’t because they’re made with gelatin)

Bread, check the ingredients because a lot of breads are accidentally vegan/vegetarian ( Vegetarian/Vegan (link) Sandwiches will be your best friend)

Pasta (like bread a lot of pasta is accidentally vegan, CHECK THE INGREDIENTS)

Rice and beans are some of the cheapest things to buy, buy them dry and you can have them for a while in your pantry

Google vegan ramen, (if you’re like me and love spicy ramen then you’ll be happy to know Samyang 2x spicy hot chicken flavor Ramen in the red pack is VEGAN they use artificial chicken flavor rather then animal products. Vegan Kimchi regular and spicy is a lot easier to find then you may think just look for ones without fish sauce and shrimp)

Tofu (tofu is very versatile and it’s great source of vegan/vegetarian protein made from soy, it takes flavor beautifully and it’s relatively cheap firm/extra firm is best)

Cheese (there are so many vegan cheese options, for grated parmigiana follow your heart has both grated and shredded, Violife has a block. Violife has the best shredded substitutes, and singles. Daiya is a little weird in my opinion however they’re cheddar dairy free Mac and cheese is amazing (you just gotta use different pasta then it comes with)

Meat substitutes ( We’ve come a long way with decent vegan meat substitutes, beyond meat makes a whole variety of plant based meat substitutes that are very tasty especially if you’re still craving that meaty texture. Impossible meat substitutes also has amazing plant based meat substitutes, Impossible also has vegan chicken nuggets that tastes like McDonald’s and even have dino shaped ones. Light life has everything from vegan sausage crumbles to Bacon, the vegan bacon and hot dogs are amazing)

Eggs (just egg and simply egg are planted based substitutes for eggs, they’re liquid like an egg beater but can be used in place of eggs from a scramble to a baking ingredient)

Dairy (Vegan milk/coffee creamer you got options coconut, almond, soy, oat, pea protein. Pick what you like best. Personally California farms Oat milk in original and California farms oat vanilla creamer are my favorites. I’ll throw cream cheese and Yogurt in here as well Kite Hill regular and Strawberry cream cheese are my favorite, Kite Hill blue berry, and Strawberry vegan yogurt are my favorite. MIYOKO’S vegan butter)

Snacks (Lenny and Larry’s plant based chocolate chip cookies, Spudsy sweet potato puffs they have a million different flavors I like the hot fries. Vegan rob’s dragon puffs these are the vegan equivalent to hot Cheeto puffs but without the red dye 40. Vegan rob’s also has cheese puffs)

Sauces (Anne’s goddess dressing is very tangy, Diaya blue cheese and Caesar dressings are amazing, can be thick though, they also have ranch but I got a vegan homemade ranch recipe. Hot sauce, Franks, Cholula, Tabasco, and Tapatío are vegan. Ketchup& mustard are vegan. Hellmans and follow your heart have vegan mayonnaise,Sir Kingston’s and Follow your heart also have chipotle Mayo. Follow your heart also has vegan sour cream)

Seasonings (seasons you should have in your cabinet click here, the dollar tree sells all these for a dollar and most grocery stores sell adobo)

[marabarl-and-marlbara]

hi hi mara, i remember you writing in a post that you look forward to meal times. what are your favorite foods at these times?

good morning anonymous; i try to eat exactly four meals that are always the same "thing," because i:m particular about texture/temperature and routine;

breakfast is always a cold almond yogurt (+ some protein powder) & some kind of low-carb sugar-free crunchy cereal (as a general guideline for most-of my food/diet, my mom drilled in-to me from a young age neurosis about carbs/sugar from her diabetes/liver-failure so i ended up inheriting much of this diet-neurosis); i try to portion out all of the ratios to be ~4; ie: 3 spoonfuls of yogurt, 1 part of cereal; if there is anything mixed in-to the yogurt, i try to use three things combined with the yogurts 1 so it comes out to four (today i made peppermint yogurt + a dark chocolate cereal that was bogo @ publix last week);

lunch is always a wrap, that i burn on the stove, and then burn the assembled wrap in an air-fryer so it is 1) scalding, 2) completely dry and crunchy; the filling is usually ~4 pieces of some protein (ex: 2 pieces of cauliflower chicken stuff that is then further divided so it comes out to some number-of-4; 4 cubes of tofu that are further divided down into 16 equal pieces; a fourth of an avocado that is quartered down into four slices), + some vegetable filler (usually spinach or broccoli or kale; sometimes onions i pickle or roma tomatoes i cube), + some jalapeno (with two cross-section cuts and then chopped into ~16 slices so it quarters), + some type of sauce i usually make (my favorite is this birria-consomme-esque sauce i make every few months out of tons of dried chilis, which basically prevents it from spoiling); when it:s been cold, i:ve been making this awful vegan gravy out of buckwheat flour + fake chicken bouillion stock (in place of drippings); sometimes i use egg because i had an incident last month that made me realize my diet was killing me <- though this might:ve just been more neurosis;

dinner is either half a protein bar or a stir-fry (bean sprouts, broccoli, red peppers, tofu);

then dessert i have half of a protein bar that i burn in airfryer;

i don:t really like eating anything that doesn:t match these texture/temperature profiles; ie: baked oats are always disappointing because they:re not cold/crunchy; cold wraps (which sometimes i think i want because i like cold-sauces (like mayo or w/e) and the way i cook things basically turns them into soup) are always massive disappointments; beautifully made and composed foods from restaurants are always disappointing because they:re not as scalding as i like, or spicy as i like; etcetera;

take care, anonymous

[madamlaydebug]

Great Rising,

Couldn't sleep so at 5am I was up making Almond Milk...

Prep time

10 mins

Total time

10 mins

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Vegan, Gluten-Free

Serves: 5 cups

Ingredients:

1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)5 cups (1200 ml) filtered water (less to thicken, more to thin)pinch sea saltoptional: 2 dates, pitted, or other sweetener of choice (omit for unsweetened)optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk" or 1/2 cup berries for "berry milk"

Instructions:

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted.

*This is not my original recipe but my take on many almond milk recipes I've found and tested.

Nutrition Information

Serving size: 1/2 cup (1 of 10 servings)Calories: 30 Fat: 2.4g Saturated fat: 0gCarbohydrates: 1g Sugar: .7g Sodium: 19mgFiber: .7g Protein: 1g

[gildedpanic]

Now that I have my own kitchen, I've been cooking more. I made donuts (and various other foodstuffs)!

More of this week's recipes below the cut :-)

~~Donuts~~

Dough (⭐️⭐️⭐️⭐️): https://www.biggerbolderbaking.com/no-yeast-homemade-donuts/#wprm-recipe-container-18314

Glaze (⭐️⭐️⭐️⭐️): 1 cup powdered sugar, 1 tsp vanilla extract, 3 tbsp water. For the chocolate I added some unsweetened cocoa powder.

Notes: I used Bobs Red Mill Egg Replacer, storebrand vegan butter, and water instead of the buttermilk because I accidentally left my milk out and had to throw it away. I made my own powdered sugar by combining granulated sugar and cornstarch in a blender.

~~Bread~~

Recipe (⭐️⭐️⭐️): https://anitalianinmykitchen.com/no-yeast-bread/

Notes: I've been using this recipe for years. It's super simple and easy if you just want something quick. I've found it to be better for more savory recipes if you add in some Italian seasoning to the dry ingredients and brush it with olive oil so the crust is a little crispier. Although, my sister loves the recipe as is and often eats it with just jam/butter.

~~Chickpea Concoction~~

Main(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/hgCPzx1u478

Flatbread (⭐️⭐️⭐️): https://www.youtube.com/shorts/RYvU-25g-Ow

Notes: I didn't have a chili or red pepper, but I added a bunch of spinach for the extra iron. I also forgot to buy turmeric last week so I had to do without that. It was obviously pretty bland at first, so I just kept adding spices/seasoning until it tasted right. This recipe came out really good, but I honestly couldn't tell you how to replicate it yourself. The base is a good start, so just follow your cooking instincts and believe in yourself? The flatbread was nothing special; used a tiny bit of maple syrup in place of the honey and it came out fine. (PS. There's rice beneath the chickpeas) (PPS. Save the aquafaba! You can do a bunch with it, including making homemade mayonnaise)

~~Seitan~~

Recipe (⭐️⭐️⭐️⭐️): https://www.youtube.com/watch?v=yxNaThLDrsk&t=204s

Notes: Second time making this recipe. I didn't have sage but I added a tiny bit of Italian seasoning. Used sriracha instead of the sweet chili sauce and left out the garlic because I ran out. I think I accidentally added too much oil to the pan, so watch out for that. ALSO: Make super duper sure you are not cooking this too fast. I didn't add the sauce while it was in the pan because, again, way too much oil. I should honestly give this recipe 5 stars for how easy this seitan was compared to literally every other recipe. Would go well with some broccoli.

~~Bannocks~~

Recipe (⭐️⭐️⭐️):https://www.scotchandscones.com/scottish-bannocks/

Notes: Really good use of oats if you're someone (like me) who hates the texture of oatmeal. Only blended the oats 3/4 of the way so there were still some full bits. Added ~0.5 scoop of vanilla protein powder and used vegan butter. The chocolate topping is just peanut butter mixed with a bit of cocoa powder. I baked it for a little longer than the recipe said to. Pretty good, but next time I would probably add some more stuff like cinnamon/maple syrup/apples/etc. Also you could definitely add some vital wheat gluten in there if you are looking to get better macros as the baking powder should get rid of any strange taste.

~~Microwave Red Beans and Rice~~

Recipe (⭐️⭐️⭐️): Rice, canned red beans, canned diced tomatoes, and a buttload of cajun seasoning.

Notes: When my mom went away to college she complained about missing my grandma's red beans and rice, so my grandpa bought her a dozen cans of kidney beans to eat raw out of the can. This is a half-step up from that. It takes like three minutes. It’s just some cooked rice out of the fridge, add ~1/4 can tomatoes + ~1/2 can beans, microwave for 1.5 minutes, and dump in the seasoning.

~~Crab Sushi~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/XiN-QyUWt8c

Notes: Okay, I know it looks gross. But! This crab salad is very very good. I've made it 3 times now (or 4? When I made it the second time my mom ended up eating all the crab salad before I could roll it up and I had to make a whole new batch). My sisters like it even though they hate sushi. My dad likes it even though he dislikes veganism. When I made it this week I didn't even have any cucumber or avocado but it still tasted /okay/. I would recommend julienning some carrots if you have any extra, but that's just because I like my maki to have some crunch. Also, if you make a lot of sushi please make your life easier and pick up some Mizkan Sushi Seasoning.

~~"Arepas"~~

Recipe: 2 parts corn meal/flour, 1 part AP flour, some salt and oil/butter. Pour in warm water until it forms a dough, then fill with some beans and mozzarella and fry.

Notes: Please no one get mad at me for calling them arepas. Good with avocado if you have it.

~~Macaroni and Seitan Nougats~~

Macaroni(⭐️⭐️⭐️): https://theeburgerdude.com/vegan-instant-mac-cheese/#recipe

Seitan(⭐️): https://www.sixvegansisters.com/2018/08/24/seitan-fried-chicken/

Notes: The mac was super easy, and TheeBurgerDude has never led me astray so I suspect the recipe would be at least four stars if I wasn't missing literally half the ingredients. I didn't have mushroom seasoning, lactic acid, or msg, but I added some extra salt and nooch yeast. I also still didn't have milk so I mixed flour and cornstarch with water and used that for both the mac and nougats, along with some extra butter. The seitan was pretty gross, but I think that was mostly my fault. From what I can tell, I may not have kneaded the dough for long enough, my chicken broth:water ratio was off, I simmered the seitan at too high of a heat, and I fried it too quickly. Glad I only made a half batch. Maybe would have tasted better with a thick layer of breadcrumbs?

~~Seitan Nougats 2: Electric Boogaloo~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.stephsunshine.com/vegan-life/crispy-fried-tofu/

Notes: I've used this recipe a ton and it works well with regular and lentil burmese tofu. I usually add some extra spices to it, but this time I only added some paprika to get it kinda similar to what the original seitan recipe called for. I used the leftover seitan dough from the previous recipe (boiled, but not yet fried) and pressed the pieces into very flat discs because the seitan puffs up while frying. It came out much better, maybe 3.5 stars. Did not pair well with the macaroni though. The end result oddly reminded me more of tempura than anything else, so it might work well with that sorta stuff? If you were making it from scratch, I would replace the chicken broth with vegetable broth. Relatively cheap and filling, though (this photo is ~$1.87, 823 kal, 46g protein, 115g carbs, 31g fat. Two servings of mac + One serving seitan)!

[toadallytickles]

i hope this isn’t weird but what’s ur workout and diet routine? ur stomach is actually to die for it’s so toned 😭

OH MY GOSH-! Not weird at all! I’ve been wanting to talk about my workout routine for so long, even wanting to create my own post on it but thought that would be weird! (〃›᳐ .̫ ‹᳐〃)ゞ

Here’s my previous answer from March 2022 if you want to check that out!

I want to state first that this is a lifestyle choice I want for myself. Working out and being physical are what I want for my future self. It’s not for acceptance, it’s not for society, it’s not for my relationships with others, it’s for my relationship with myself! And if you’re considering a lifestyle change, it should be for you too! It’s much harder if it’s for someone else! It feels a lot more controllable when it’s for you.

I used to follow workout videos by Chloe Ting, Lily Sabri, and MadFit on YouTube, though now only follow Sydney Cummings. I have dedicated my time to her videos since September 2022, and have now completed 4 of her monthly programs; Arise, Arise II, MOVE, and PROCESS.

She is currently doing her Summer Time Fine ‘23 program! It is her most successful program!

What I really like about Sydney is that she works out alongside of you. She doesn’t workout outside of the videos, her fitness is her own programs. She had her first child in June 2022, and has been rebuilding herself through the programs she makes free for everyone!

Her videos are at-home-friendly, though you can do them at the gym too, and they are welcoming of any level of fitness and experience! A warm-up and cool-down are included in her newer videos! She’s extremely enthusiastic and optimistic too! After each workout she gives a very motivating speech, it’s always different too!

My diet has not changed too much, I’m just more health conscious. Like I eat whole wheat bread now (at home lol), I have an egg every morning! Clay wants a more-vegan diet, so I do make protein shakes post-workout, and add protein powder to supper dishes if it blends well (like in spaghetti sauce, chilli). I think life is too short to completely take out sugars and treats, so I still indulge in fast food, pop, and chocolate~. It’s not gonna be the end of the world or ruin anything! I just have less of it!

My routine is breakfast, a 45 minute morning walk as a warmup, a Sydney Cummings’ video (I am now doing her Summer Time Fine program), one of her stretch videos as a cool down, then protein shake and/or lunch!

February 2023 marked 1 year of me working out consistently! 💪

[drritamarie]

Gluten Free, Vegan, Keto Fudgy Mint Chocolate Chia Porridge

Tasty Mint Chocolate Chia Chia Porridge Tastes nice! I love chocolate-flavored mint candies. With the anti-inflammatory qualities of chia seeds combined with the invigorating tastes of chocolate and peppermint, this delicious dessert/breakfast gives us a nutrient-dense, revitalizing start to the day.

With just natural ingredients, this gluten-free, vegan, keto Chocolate Mint Chia Porridge dish is full of health benefits for your digestive system. Chia seeds are a great source of fiber, healthy fat, and omega-3 fatty acids. We add raw protein powder, which offers more plant-based amino acids to support the biochemical pathways for all of our hormones, to improve the flavor, make it creamier, and boost the nutritional profile. A dash of sea salt brings the tastes together, while a hint of vanilla adds some sweetness and coziness.

[justinterestingrecipes]

Protein-Packed Mug Cake 

Indulge your sweet tooth guilt-free with this Protein Mug Cake recipe. This delectable treat combines the richness of a brownie with the health benefits of over 25 grams of protein. In just one minute, you can savor a moist and gooey single-serving dessert that satisfies your cravings without compromising your fitness goals.

Ingredients:

1/4 cup Perfect Keto Protein powder (32-34 grams)

1 tablespoon coconut flour

2 tablespoons granulated sweetener of choice (adjust to taste)

1/2 teaspoon baking powder

1 1/2 tablespoons cocoa powder (adjust for desired chocolate intensity)

1/4 cup liquid egg whites

1/4 cup milk of choice

1 tablespoon chocolate chips (optional)

Instructions:

Microwave Instructions:

Grease a small cereal bowl or deep mug.

In a mixing bowl, combine Perfect Keto Protein powder, coconut flour, baking powder, sweetener, and cocoa powder. Mix well.

Add liquid egg whites and milk to the dry mixture. Stir until a smooth batter forms. Add chocolate chips if desired.

Microwave for 60 seconds (adjust time based on your microwave).

Allow the mug cake to sit for 20 seconds before transferring it onto a plate.

Oven Instructions:

Pour the batter into an oven-safe dish and bake at 180°C for 10-12 minutes or until cooked in the center.

Tips for the Best Recipe:

Don’t overcook: Start with one minute and adjust cooking time to avoid overcooking.

Use a microwave-safe mug: Choose a microwave-safe mug or a slightly larger bowl to prevent overflow.

Mix thoroughly: Ensure a clump-free batter by mixing the ingredients thoroughly.

Experiment with toppings: Enhance your mug cake with toppings like protein ice cream, yogurt, or pudding.

Dietary and Flavor Variations:

Make it vegan: Use a vegan protein powder and substitute liquid egg whites with a vegan alternative.

Add mix-ins: Elevate your mug cake with chopped nuts, berries, candy, peanut butter, etc.

Chocolate Protein Mug Cake: Use chocolate Perfect Keto protein powder for an intensified chocolate flavor.

Vanilla Protein Mug Cake: Opt for vanilla Perfect Keto protein powder and omit cocoa powder.

Banana Protein Mug Cake: Add 1/2 small mashed banana for a fruity twist.

Storage Instructions:

While best enjoyed fresh, mug cakes can be stored in the fridge, covered, for up to 2 days.

Frequently Asked Questions:

Can I bake this mug cake? Yes, bake in an oven-safe dish for 10-12 minutes at 180°C.

Can you microwave Perfect Keto protein powder? Yes, microwaving doesn’t alter protein content.

Can I substitute Perfect Keto protein powder? Feel free to experiment with other keto-friendly protein powders.

Indulge in the upgraded Protein-Packed Mug Cake with liquid egg whites and Perfect Keto protein — a delicious blend of texture and premium protein. 

Unlock the Full Experience with my Mug Cake Easy Bake Recipes eBook! 

Big fan of this Mug Cake? Take your mug cake journey to the next level with my exclusive eBook, featuring a collection of mouthwatering mug cake recipes that are easy to bake and bursting with flavors.

[arctic-hands]

Are Canada's food labeling laws really lax? @thetabirb 's mom brought us a variety of these "hot chocolates"

[Image Description: a torn and empty packet of drink mix. The packet is green, with a cartoony dancing green T-Rex. The torn top is branded "Gourmet Village", and the packet is labeled "Green Color Changing White Hot Chocolate Mix", with it repeated on the bottom in French ("Mélange Pour Chocolat Chaud Blanc Qui Devient Vert"). In the bottom corners it says in tiny letters "Artificial flavor/Aromes Artefciels". End I.D]

from the northern border but the interesting thing is, uh

[Image Description: the white back of the packet, showing the ingredients (and two seals, one declaring it gluten free and the other declaring it vegetarian). The ingredients are: sugars (sugar, corn syrup solids), modified milk ingredients (whey protein concentrate, dairy product solids), coconut oil, salt, dipotassium phosphate, mono- and diglycerides, cellulose gum, guar gum, artificial flavours, silicon dioxide, turmeric, annatto, tartrazine, Sunset Yellow FCF, Brilliant Blue FCF. Contains: Milk". Beneath that the ingredients are repeated in French. End I.D]

There's no actual chocolate in it. And not even in a white chocolate way, where there's cocoa butter but no cocoa powder and cocoa solids. There's no cocoa anything, meaning it's not chocolate. Which works for me because cocoa powder and solids give me vomiting migraines (the cocoa butter in white chocolate is fine), and it bypasses the ethics of supporting the consumption of slave-made chocolate, but. I'm baffled

In the U.S this would have to be called something like "chok'lit drink" or something. It's why we have "cheez" or "kreme", because they can't legally be called cheese or cream given their ingredients and/or formulation, or vegan foods are called "chik'n" and the like. There's even a push by the dairy industry to ban the marketing and calling of calling plant-based milk, "milk". And I know the E.U is even more anal about food designations. Theta and I were in disbelief that it didn't have any cocoa anything in it last night. Out of six different packets, only one of them had actual cocoa product in it.

(Also I drank my "hot chocolate" already, but one thing it was honest about was that it actually did turn my milk green.)

[alsamara]

75 Hard

Day 1: January 2, 2024

[X] Progress Photo

[X] Read 10 Pages

-Reading: Smarter Not Harder by Dave Asprey

[X] Outdoor Workout (45mins)

-Outdoor walk

[X] Indoor Workout (45 mins)

- Full range physical therapy

[/] Drank 1 Gal of Water

-71/128 fl oz

This gets half an X because I don’t consider this failing .. idc what anyone says we shouldn’t be drowning our bods with water when it’s not regularly taking on a gallon. A slow increase is a W to me + I drink minerals/electrolytes. 💙

[X] Eat Desired Diet/No Alch

Breakfast: Protein Smoothie - bananas, strawberries, Chocolate (vegan)protein powder, cacao + cacao nibs, rice bran, flax, chia seeds, pearl powder, inulin

Snack: Sliced turkey chest + freeze dried apples w/ cinnamon

Dinner: Chicken Salad (these are old photos but this is the exact recipe + ingredients I used except for the vermicelli noodles in the top rack of the cart)

P.s I fast in the AM so when I say break(fast) I mean I’m breaking my fast (usually around noon) Fasting is what feels most natural to me. Eating as soon as I wake up doesn’t feel natural in any form.. I feel so slow after early morning meals. I also try to get my dinner in when the sun is setting or before. I might start back up on celery juice. Stay tuned 📻

Thoughts + Feelings

Honestly today was a major slay. My brain is quite depleted from having therapy + physical therapy, but I feel successful in today’s efforts.

I am excited to get into the gym and get full on indoor workouts on my days I don’t have physical therapy. I feel they rly hit that reward center in my brain, but a win is a win. 🏆 I have to respect the fact that a slow torturous work out in PT is a workout none the less. Having 25lb weights pull your body in all different directions is by no means a piece of cake. (My therapist was also telling me that getting my spine aligned is realigning my chakras and energy field. Fascinating stuff)

I will be investing in some fleece lined leggings for my outdoor walks because burrrr ❄️

I’m not too far down the rabbit hole of my book yet, but so far so good.

See you tomorrow,

Aly

[adoinvoke]

First Week of November Eating <3

First week of eating in November! I ate a lot Friday/Saturday because I go to Shabbat dinner/lunch and it's hard for me to restrict in that environment :( I bought whey vanilla protein powder recently and I use that and oikos yogurt as the base for all my protein shakes!

Wed: 800 cals Burrata cheese - 338 Whiskey cider with a donut - 462 (I'm totally guessing on this)

Thurs: 753 cals Coffee - 210 Quesadilla - 240 Dumplings - 150 Chocolate - 153

Fri: 1,442 cals :( White rabbit candy - 22 Protein shake - 453 Raising canes - 535 Vegan shawarma, sweet potato, and ginger ale - 307 Grapes - 125

Sat: 1,511 cals :( Spinach bureka, grape leaves/dolmas, challah - 375 Cholent - 640 Babka - 100 Half lox and cream cheese bagel - 396

Sun: 654 cals Half lox and cream cheese bagel - 396 Banana - 105 Chocolate - 153

Mon: 793 cals Protein shake - 252 Bean and cheese salad - 503 Milky way mini - 38

Tues: 825 cals Bean and cheese quesadilla - 435 Half a pear - 49 Rice cake with cream cheese and jam - 206 Protein shake - 135

[manaslittletent]

Protein Overnight Oats

50g quick oats or rolled oats

30g protein powder

water

1 pinch of salt

toppings of your choice

Put your oats & a pinch of salt into a jar you can close with a lid and pour boiling water over them until they are covered. Let them sit for a few minutes until they have absorbed the water.

Basically that's the basic oats recipe, you could have them right now or store them in the fridge to have the next day, but they are plain, right?

That's why...

The scoop of protein powder now is added with more water until it's covered. Shake the jar until all is well combined and looks like chocolate milk. I used a vegan protein powder here that kind needs more water! If you use a whey you need less water or you can use milk even. I don't add milk because with the protein powder you basically have ... the milk protein on its own.

Let it now sit in the fridge overnight. It's good for 3 days max! Don't let it sit in the fridge for longer it will go bad.

It should have thicken up now. If it needs more water, add a bit and shake. Pour into a bowl or take the jar with you to have it at work (you can put your toppings into the jar or a seperate box to add them later on).

Finished oats.

For more fun and variety add toppings like chia (pudding), nuts, fruits, fruit compot or even jam!

Some suggestions:

Buttom ones were made with a vanilla protein. It works with every protein you like.

My prefered ratio of added nuts is 10g, as nuts can add up fast, but the texture of the nuts enhance the flavor of the oats nicely. Also I like to add fruit for more variety. That's how you can change your oats every day, let alone different nuts or spices (like you can see I added cinnamon) can make a great difference with little effort.

I have a special jar for overnight oats but you can use whatever jar with a lid you have, if you have a scale you can measure the oats or just go by eyeballing it. It's easy to figure out how much will satisfy you.

My base recipe for myself is actually 40g oats, 30g protein, 10g nuts, 1 piece of fruit (if small more) and chia/flax seeds (1 tsp).

[elli0tsgarden]

200 Cal Pumpkin Bread!

This recipe is Vegetarian and can be adjusted to be Gluten Free and Vegan!

Requested by : Anon <3

I'm a sucker for Pumpkin Bread, especially the type you can eat for Breakfast and Dessert but I have never tried making Low-Cal! I haven't done this recipe, so apologies Anon if it's not as sweet as you would've liked!

Hope everyone had a great Halloween, or Samhain as I celebrate! I'm going to keep up with asks as we are getting closer to other holidays where food is a big part!

Ingredients + Supplies (See Bottom for Optional Add-Ins)

3 Tablespoons of Olive Oil

1 Egg (or Egg Alternative, the ratio and calories may adjust based on hat you use)

2 Teaspoons of Vanilla Extract

1/2 Cup of Maple Syrup

1 Cup of Pumpkin Puree

1.5 Cups of Whole-Wheat Flower or Oat Flour (these are the only recommended flours to use, as any other flours may effect the dish)

1 Tablespoon of Cinnamon

1 Teaspoon of Ground Ginger

1/2 Teaspoon of Nutmeg

1/4 Teaspoon of Cloves

1 1/2 Teaspoons of Baking Powder

1 Teaspoon Baking Soda

---

8x4 Load Pan (I use a different size,, not sure I'd it matters but don't take my word for that)

1 Large Bowl

Instructions

Preheat your oven to 350 degrees. Prepare a greased 8×4 loaf pan.

In a bowl, mix together olive oil, egg, vanilla extract, maple syrup and pumpkin puree.

Stir in flour, spices, baking powder and baking soda.

Pour batter into a greased 8×4 loaf pan. Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center of the bread.

Nutritional Info

Serving Size : 1 Inch of Bread / 1/8 of the Loaf

Calories: 199 kcal

Carbohydrates: 33 g

Protein: 4 g

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 20 mg

Sodium: 228 mg

Potassium: 199 mg

Fiber: 3 g

Sugar: 13 g

Calcium: 85 mg

Iron: 1 mg

Optional Add-Ins

1/2 Cup of Chocolate Chips (Varies)

1/2 Cup of Pumpkin Seeds ( + 52 Cals per Serving)

1/2 Cup of Dried Cranberries (+ 24 Cals per Serving)

[madamlaydebug]

Great Rising,

Couldn't sleep so at 5am I was up making Almond Milk...

Prep time

10 mins

Total time

10 mins

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Vegan, Gluten-Free

Serves: 5 cups

Ingredients:

1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)5 cups (1200 ml) filtered water (less to thicken, more to thin)pinch sea saltoptional: 2 dates, pitted, or other sweetener of choice (omit for unsweetened)optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk" or 1/2 cup berries for "berry milk"

Instructions:

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted.

*This is not my original recipe but my take on many almond milk recipes I've found and tested.

Nutrition Information

Serving size: 1/2 cup (1 of 10 servings)Calories: 30 Fat: 2.4g Saturated fat: 0gCarbohydrates: 1g Sugar: .7g Sodium: 19mgFiber: .7g Protein: 1g

[delifoodsmanufacturer]

Should I Eat Protein Powder?

Protein is the most basic substance that makes up cells, and it is also one of the main components of the human body and an important component of food. Protein powder can be used as a convenient and efficient protein supplement to help people quickly replenish the daily protein they need. Whey Protein Vs. Vegan Protein Depending on the source of protein, the protein powder on the market can be roughly divided into two categories: animal protein powder and vegan protein powder. Whey protein: Whey protein is a protein in milk, with a high Digestion and absorption rate and utilization rate, and rich in branched-chain amino acids, it is the best choice for muscle gain. Vegan protein: Vegan protein generally includes rice protein, soy protein, brown rice protein, etc. The digestion and absorption rate of vegan protein is usually slightly lower than that of whey protein, but in recent years, with the advancement of processing technology, the quality of vegan protein has been continuously improving. The advantage of vegan protein is that it is low in fat, low in cholesterol, and Lactose-free, which is suitable for people with lactose intolerance and vegetarians. How To Choose High-Quality Protein Powder? Faced with a wide range of protein powder products on the market, how can we choose high-quality ones? The following aspects can be used as a reference: Protein content: Protein content is one of the important indicators for evaluating the quality of protein powder. Generally speaking, the higher the protein content, the better the quality. For example, the protein content of deli food is higher than 80%, which is your best choice. Digestion and absorption rate: The digestion and absorption rate of protein powder refers to the proportion of protein that the human body can absorb from protein powder. The higher the digestion and absorption rate, the more effectively the human body can use the protein in the protein powder. In addition to the above points, factors such as solubility, taste, and price can also be considered when choosing protein powder. Do You Need To Supplement Protein Powder On a Daily Basis? Generally speaking, if you can consume enough protein from your daily diet, there is no need to supplement protein powder. However, for the following groups of people, protein powder can be used as an effective supplement: Athletes: Exercise increases protein consumption, so athletes need to consume more protein to support muscle growth and repair. Elderly people: The muscle synthesis ability of the elderly decreases, and muscle loss is prone to occur, so additional protein supplementation is needed. Dieters: During weight loss, people tend to reduce food intake, resulting in insufficient protein intake. Protein powder can help supplement protein and avoid muscle loss. Vegetarians: The protein content in vegan foods is usually lower than that in animal foods, so vegetarians need additional protein. How To Choose a Protein Powder Suits Whether the source of protein is whey protein, rice protein, or soy protein, it is all fine, because it is high-quality protein. Generally speaking, animal protein is more beneficial for muscle building, and vegan protein is the best choice for vegetarians. In addition, if you don't like the taste of original protein powder, you can choose different flavors according to your preferences. For example, deli food can provide protein powders with strawberry, chocolate, vanilla, etc. If you need, you can send samples for free. Price, the price of protein powder varies greatly, so you should choose according to your budget.Deli food as a factory, can supply a competive price for you. Deli Food Vegetarian Protein Powder: High-Quality Choice Deli food's rice protein powder is one of its best-selling products and is deeply loved by European and American customers. It is processed by advanced technology, with a protein content of more than 80%, an amino acid spectrum close to human needs, and a high digestion and absorption rate. With its high quality and excellent taste, it has won wide acclaim in the global market and has become an ideal choice for many fitness people and healthy people. Correctly understanding the role of protein powder and choosing the protein powder that suits you best can really help our health. Read the full article