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Post up what you are eating

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JZ seriously, this must stop. I see this 10 hours into my fast and I'm ready to eat my arm off now lol That egg white omelette looks amazing!

Just a question, with the protein fluff, do you guys use casein and gum each time or is there a few different methods???
 
MaxBrenner said:
Just a question, with the protein fluff, do you guys use casein and gum each time or is there a few different methods???
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MB, I NEVER use xantham gum. Ever. I always use micellar casein for fluff and it generally comes up like marshmallow (so long as I don't get carried away and add too much liquid..doh).

The key is to blend the ingredients first and then WHISK them until light and marshmallow fluffy goodness is present. A lot of people blend and wonder why it doesn't fluff. A blender cannot fluff it up :)

jzpowahz said:
CCM: no way would I "choose" tuna over chicken. I just ran out of cooked stuff :p
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Chris, we'd get along just fine when the apocalypse comes. I'll keep the tuna, you keep the chicken supplies haha :D:D
 
Neddysmith said:
So the key is to have a good fluffer?
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Neddy, the secret to good fluff (check out the fluff thread on the forum!):

1. Not all protein powders make good fluff. There are some good wheys that fluff up but I usually use micellar casein as I find it fluffs up best to a marshmallow consistency. having said that I have also had success with some WPIs. a list of some is here: Proteinfluff.com - Fluffable proteins
But I find a plain casein is fairly reliable.

2. First you blend your ingredients quickly, only until blended. It will be thick.

3. You then use a whisk attachment on a mixer to whisk it like crazy for a couple of minutes. It will double/triple and maybe quadruple in volume (JZ and I have both had experiences where fluff fluffs up twice as much as you'd expect...lots of air in the mix).

4. Eat.

If you use a blender only, you are simply blending and making a thick protein shake or pudding. A whisk incorporates AIR into the mix so it fluffs up and gains volume. A blender does not incorporate air, it just liquifies the mix.

Hope that helps!!
:)
 
MB: omelette was delish. I was actually surprised that I was able to get it onto the plate in one piece. It's about 12" diameter or so :p

And yep, I always use BN micellar casein. I've always used xanthum just in case I put too much liquid in. The above one was the tastiest I've ever done I reckon. This is the method, impossible to get it wrong!

1. make jelly

2. put in freezer for about half an hour

3. put 40g micellar casein into bowl with whisk attachment

4. put a little bit of water in

5. start on slow and slowly add the frozen jelly bits and the xanthum.

6. when all added crank it to high and leave it for about 10
 
Got 600 grams of chicken out... And some Mexican mixes... And sour cream, cheese and salad...

Choice between a whole box of taco's or burrito's.....

Hmmmmmmmm.....
 
chocchillimango said:
Neddy, the secret to good fluff (check out the fluff thread on the forum!):

1. Not all protein powders make good fluff. There are some good wheys that fluff up but I usually use micellar casein as I find it fluffs up best to a marshmallow consistency. having said that I have also had success with some WPIs. a list of some is here: Proteinfluff.com - Fluffable proteins
But I find a plain casein is fairly reliable.

Hope that helps!!
:)
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Thanks viv... I'm going to try this... Been meaning to give it a for a while....
 
same as yesterday but half as much egg whites and added nutritional yeast
12+-+1


Looks like bro spec meal but that is maple cinnamon flavoured chicken :) Highly recommend.
12+-+1
 
Made a batch of protein brownies last night and cut them out in nice shapes.
Lots of offcuts ...

stuck the offcuts into a bowl with raspberries, greek yoghurt and some coconut crunch.
Protein breakfast!!!!!!!!!
yum.
 
chocchillimango said:
that looks like awesomesauce sauce :)

Well, yesterday I wanted to prove a point. Sometimes I look at "protein recipes" online and can tell just by reading them that they are not as delish or texturally pleasing as said "celeb fitness expert" or "youtube bodybuilding guru" would have you believe.

so i made a batch of cookies from one site. I threw them all out. I could have kept them to use as rocks in the garden.

Upside: point proven. "fitness guru" who can't cook BUSTED :)
Downside: I wasted some precious protein, and other ingredients :(

So tonight I made a batch of protein cookies. My way. Yay.

No rocks. Just soft batch cookies. proaty date cookies.
Win!
:D:D

Moral: don't trust all the mega protein baking recipes you see online. Some of them are just rubbish. Or rocks.
End of food rant LOL

i'm calling these Rock the Proat Cookies. They're not rubbish :p
View attachment 3138
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Come on chicky! Recipe?
 
Had nice breakfast at a cafe this morning.

Can someone tell me how to make hollandaise sauce at home? Poached eggs with hollandaise are my new 2nd favorite food.
 
Today had a little bit of a blow out day. First day this year I haven't stuck to my calories so I'm not really fussed.

Few blocks chocolate
Few bowls ice cream
Peanuts
Corned beef
Almost 1kg chicken breast
Some fruit

7500 calories.
 
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