Asian market find. Golden Coin Beef Teriyaki Manapua. I stuck it in my steamer for 15 minutes but you can also cook them in the microwave. Came out awesome and they have decent macros. A little home made dim sum. Macros for this flavor are 19c/4f/12p. I also picked up some other flavors yesterday and will post them as I eat them. The other flavors have a little more carbs but most have about 4g of fat which isn’t bad.
Tag Archives: pastry
Just say, “I love crepes”
What if you just say “I love really thin pancakes”. Hey guys and gals for breakfast today I switched it up a bit. I picked up some Michel De France crepes the last time that I was at World Market and decided to give them a try today and let me say they did not disappoint! They are very macro friendly at 9c/1f/1p for each crepe! I ended up having 4 today for breakfast which I was plenty filling even on my poverty macros, but I did hit under 170 for the first time since high school! Look out for my about me post coming TODAY and I will post some transformation photos.
So for the crepes I decided to do two eggs and bacon and two filled with a Greek yogurt filling. These crepes were actually great tasting by themselves with a nice sweetness. For the egg and bacon ones I used half a cup of egg whites in each and then a single slice of Trader Joe’s turkey bacon in each. The combination of the sweetness of the crepe with the savoryness (might not be a word but it is now) of the bacon made these taste amazing! They were almost like a McGriddle. Maybe the next time I might also add a little cheese to them for some more flavors but really it doesn’t need it. The macros for each of these crepes were 10c/2.5f/20p. Highly recommend these!
For the sweet crepes I made a filling of 1cup 2%Fage Greek yogurt, 17g of natural peanut butter, 17g of raspberry preserves, and 22g of whipped cream cheese. I thought this mixture might need some Splenda to cut the sourness of the Greek yogurt but the peanut butter and the preserves cut it perfectly! I also thought about putting some syrup on these but after eating the egg and bacon crepes and finding out that they are sweet and the filling for these was good enough that I didn’t need the syrup. Each of these crepes were 17c/10f/15p. The fat on these can be cut by using the fat free Greek yogurt.
The best part about this whole meal is that the longest part was just cooking the eggs and bacon. I microwaved the crepes for 30 seconds once I had them filled. If you can find these crepes give them a try! If not they can be ordered online at http://www.micheldefrance.com/ where you can get a case of them for $21.00. These would also be great with some fresh fruit and other fillings once I start getting a little more carbs in my diet. Hope you guys enjoy! Let me know some of your favorite fillings for crepes.
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- Prerolled egg and bacon filled crepes
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- Prerolled yogurt filled crepe.
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- The one on the end stuck to the plate a bit but it didn’t taste any less amazing!
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- Look at all that sweet goodness!
New Recipe Video
I finished up my first Sweet Eats series video for my cannolis! Check it out and let me know what you think. Don’t for get to like and subscribe!
Waffle Success! New Kitchen Gadgets and New Meals
Hey guys and gals! So this week has been pretty crazy at work so I have been a bit quiet here and haven’t had time to edit any videos but I do have a shopping with and I will have a cooking with com in up soon. I did end up working from home yesterday because of the craziness and on my lunch I decided to get out of the house for a bit and went to a couple of stores. I started off at World Market where I picked up some sweets and some spices. I originally just went for some cookie called Pizzelle that someone on the IIFYM Facebook group recommended. I ended up picking up a lot more. I will show this all in the upcoming video but I wanted to talk about the Latin spice rub and that I used on some chicken today and it was GAF! I also picked up some chocolate chip coconut scone mix that took maybe 20 minutes to make and 15 of that was cooking time I’ll let yinz know how they are tomorrow when I have them for breakfast. After World Market I stopped at Sur La Table which is a kitchenware store. I picked up a Viante intellesteam and so far I am really happy with it. I have only had steamed chicken and I was excited about the new purchase so I also steamed some 94/6 ground beef for dinner tonight. Both came out awesome. I steamed tomorrows morning snack of chicken with tandoori seasoning, lunch which is some steamed MahiMahi, and dinner is Dover Sole. Check out the pictures below for some of this.
I also succeeded in making a waffle batter. They came out awesome and the volume of the meal was great! Here is the recipe:
1/2cup Unsweetened Almond Milk
1 Scoop Cellucor Cinnamon Swirl Whey
65g of Banana
3tsp baking powder
3 Eggs
92g Egg Whites
4tbsp Coconut Flour
14g PBLean custom from Myoatmeal.com
Whip the egg whites till a peaking a bit, add the rest of the ingredients and continue to mix. Heat a waffle iron and cook on medium heat. This make about 5-6 waffles which is one serving. The macros are 41c/28f/63p. I am going to work on reducing the fat by trying to pull some of the eggs out as they add 15g and also you can reduce it by pulling out the PBlean that added 6g, or use a different type of flour. I added pictures below.
Thanks for checking out the post guys and be on the lookout for videos of all the goodies I bought and upcoming waffle and cannoli videos.
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- Here are the scones that I bought with the macros in the picture.
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- Here is what the scone packaging looks like.
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- Here is the new steamer
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- I picked up a stick blended and matching mini food processor.
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- Picked up a sandwich maker and will have a sandwich recipe post coming up.
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- Ingredients for the waffles.
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- Here are the final whipped egg ehites
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- Here is the waffler batter about to go on the iron.
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- Here is the first waffle. Turns out I needed more batter
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- Now we are talking!
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- Here is the full stack of waffles, One serving!
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- About to munch!
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- After a couple of bites.
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- Cooking up my beef and mushrooms for dinner,
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- The mushrooms finished first and were gone before the beef was. Egg whites on the side.
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- Here is the steamed beef. Actually tasted really good an moist.
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- Here is tomorrows lunch. A little MahiMahi on spaghetti squash, peas, fat free mozzarella, and pizza sauce.
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- Tandoori steamed chicken, shirataki noodles, spaghetti squash, and butter lettuce.
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- Nothing to do with this post, but the cake that I had today. Ill post some of my day of eating stuff tomorrow.
Holy Cannoli!
I was inspired by yesterdays pork pastries to try some cannolis. Needless to say these came out amazing! This was my first time making protein fluff or cannolis. The macros for the entire dish was 39c/7f/37p. You can also cut some of that out by not using the topping which is 7c/5f/1p. Also you can try something other than milk for the liquid in the fluff.
How did I make it?
Protein Fluff:
In a standing mixer combined 1 scoop of Cellucor Vanilla whey, 1.5tsp Xanthum gum, and one cup of skim milk. Blend to desired fluffiness.
For the shells:
Cut the Mountain Bread to the desired lengths and roll around your finger. I am still trying to find better ways to roll. Apply some water to the last corner to help it stick and keep the roll together. Heat in pan till crispy. Store in fridge till ready to fill.
Putting it all together:
Using a piping bag load the fluff into the bag and slowly pipe the filling while pulling out the tip slowly as it fills. Turn the cannoli around and do the say to get a full fill. Repeat for each shell. Mix the Whipped Cream Cheese and Preserves and spread on top. Thats all there is to it all thats left is to enjoy! I will be experimenting with different flavor filling and might add a little Splenda to the fluff for a bit more sweetness. One of the advantages of this was there was still a TON of fluff left so even though the cannolis alone were filling I still had a treat left after and poured a little pancake syrup in the fluff and now I am stuffed! Let me know if you guys give it a try and any recommendations. Also I am uploading my tuna casserole video now so go check that out, and subscribe to the channel so you’ll know before your read it here that I have posted new videos! Enjoy the food and the rest of your weekend!
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- Protein fluff for the filling. 1 scoop of Cellucor Vanilla, 1.5tsp of Xanthum gum, and 1 cup of milk.
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- Piped the fluff into the cannolis. The shell was made of Mountain Bread.
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- I then mixed 17g of raspberry preserves and 22g of whipped cream cheese to make the topping.
Pi Day? Should be Tri Day!
Actually today was chest and back but I hit tri’s with chest so counting it!
How’s it going guys? Today was a pretty standard meal day up until dinner and dessert when I stepped out of the box a bit. For dinner I changed the pizza game up a bit with this new Mountain Bread wraps that I found. I decided that I would try some pastries with the toppings that I was going to do a pizza with. What did I discover?
- I need to work on my wrapping ability
- I should have cut the pastry squares differently
- Mountain Bread is awesome!
So as I work on my wrapping of these I am going to hold off on making a video about making them for now but I promise I will keep trying. The macros for the dish wasn’t bad at all and ended up leaving me extra room for more fun stuff for dessert. The macros are 21c/12f/34p. The fats can be reduced by using egg whites, fat free cheese and a leaner meat. I plan on trying this with some other fillings as well maybe even go a little Asian or Mexican with it to get some different flavor profiles. Let me know what you guys think and what your thoughts on some fillings could be. Thinking also of rolling some up and making some fluff and piping it inside as a “pronoli” or protein cannoli! In all I have big plans for the Mountain Bread. End this rant!
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- Cooking up some dinner.
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- Mountain Bread Oat filled with pork, cheese, and mushrooms, a side one egg omelet, and some marinara for dipping.
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- Inside puffs. These were great!
Only using one of the wraps gave me an additional 14 carbs to play with for dessert and I had some options that included crumbles of chocolate chip cookies which might be in the cards for tomorrow, Hershey’s cookies and cream cereal, Fiber One Cereal for that extra fiber, fruit, or what I ended up going with was Reese’s puffs! I have been afraid to go to some of the sugary cereals because I tend to start to crave them but I figure the way that my weight has been going I can keep strong and that is what I am doing! I hit 171.8 yesterday which is again a new low! So I used my standard cake recipe, topped it with some Chocolate syrup and Chocolate Arctic Zero then topped that with the Reese’s puffs. I was in heaven! Macros are 24c/10f/36p.
Strawberry protein cake with chocolate Arctic Zero, Walden’s Frams chocolate, and Reese’s puffs.
Maybe instead of tri day I’ll call it try day because of the different foods I tried today. The weekend is tomorrow and I plan on posting up 3-4 videos including the tuna casserole and a pizza recipe. Watch for some crazy stuff coming up!
Thanks guys and gals for checking this out and don’t forget to subscribe to the YouTube channel for some great upcoming content. Hit me up on twitter, Facebook and instagram @cookingtofit. Have a great weekend!
New Computer Mean New Videos!
Well guys I got my new iMac 27″ setup and put together a couple of videos. Its weird using a Mac for the first time since elementary school and considering I actually work for Microsoft I have to say I like the hardware but the OS is going to take sometime. While the videos I posted are getting better I am still deciding on editing software to make them better between Adobe and Final cut.
Lets get the videos going!
First I posted up my pork and sauerkraut cooking video. This is a quick and easy way to have a large amount of meals ready to go for the week using a slow cooker.
Next I put together my Shopping2Fit series first episode. I recorded what I picked up at Whole Foods the other day and got some pretty good stuff for pizza and other foods.
Let me know what you think of the videos and don’t forget to subscribe to the channel. I’ll have a few more food photos up today. With the new Adobe stuff that I am thinking about getting I will be able to do some touch ups.
Mountain Bread Pastry Test and MyOatmeal
Today for dinner I decided to give the Mountain bread that I found at Whole Foods a try. I used the rice version for this one and filled it with 60g of pork, 25g of mushrooms, 42g of spinach, 42g of broccoli, 1 slice of swiss, and 31g of pizza sauce. The top crisped up really nice but could have given it some more time so that the insides were a little hotter and the bottom and sides were a little more crisp. In all it was great tasting and I would definitely buy and use it again. Its got great macros too. the whole meal was 33c/10f/33p and the bread was 26c/1f/5p for two sheets. I can see this being used for a lot of different pastries, using a single sheet for a pie crust, or trying to make some dumplings. Going to start coming up with some ideas. Hopefully this is a product you can find and try out.
Another product that I wanted to talk about was MyOatmeal. This is custom flavored oatmeal that you can make some great flavor combination. I have two flavors, Key Lime, White Chocolate, and Graham Cracker Crust and Pumpkin Spice, White Chocolate, Graham Cracker Crust. I used steel cut oats for each combination and I have been soaking the oats overnight with some unsweetened vanilla almond milk and it comes out great! Today I had the key lime and it kept me full through my workout. They also do flavored powdered peanut butter! I highly recommend checking out http://myoatmeal.com!
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- Key Lime Oatmeal
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- The ingredient for my dinner pastry.
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- The pastry just out of the oven.
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- Flipped the pastry out.
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- Diving into the dinner!
Cooking to fit 