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Enjoying Food: Snickerdoodle Oatmeal Protein Cookies

11/28/2015

161 Comments

 
Help Santa make some gainz this Christmas by supplying him with these Snickerdoodle Oatmeal protein cookies! I promise he won't be able to taste the protein. ;) Seriously, these are SO good. I ate all 5 HUGE cookies for breakfast this morning because I am 28 years old and I do what I want. You can too. :P

SNICKERDOODLE OATMEAL PROTEIN COOKIES (makes 5-6 large cookies)
397kcal: 13F/32C/38P (9g Fiber) for entire recipe
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Ingredients:
- Any low-cal oatmeal packet (I used OatFit) or 25g oats
- 34g vanilla whey (I used MTS brand)
- 14g coconut flour
- 1/2 tsp baking powder
- 1 egg
- 1 tsp cinnamon
- 60g cashew or almond milk
- stevia to taste

Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl.
4. Spray cookie sheet with pam and use a spoon to scoop dough into 5-6 cookies on cookie sheet.
5. Bake for 8-10 minutes, then check every 3 minutes until cookies are golden brown and ready to eat!

Enjoy and feel free to eat preworkout, for breakfast, or dessert! Be a rebel without messing up your macros. ;)
161 Comments

Enjoying Food: Creamy Chipotle Avocado Chicken Salad

3/25/2015

13 Comments

 
This is my new favorite recipe. Hands down. It's fresh, crunchy, creamy, avocado-ey, and just the right amount of spicy! It's a perfect springtime/summer macro-friendly chicken salad recipe made of just 5 simple ingredients! Have fun tricking your taste buds! <3

CREAMY CHIPOTLE AVOCADO CHICKEN SALAD
204kcal -- 4F / 9C / 33P
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Ingredients:
- 85g broccoli slaw
- 5.5 oz grilled chicken breast
- Ms. Dash southwest chipotle seasoning blend
- 30g Bolthouse Farms cilantro avocado yogurt dressing
- 30g salsa
- lime juice, garlic salt, 0 cal spray butter (optional)
Directions:
1. Spray a pan with some pam and place on stovetop w/ medium heat.
2. Place broccoli slaw into pan and add Ms. Dash southwest chipotle seasoning blend. Once slaw has cooked for about a minute add the COOKED/grilled chicken to heat it up. Add any other optional spices you'd like (I like garlic salt, 0 cal butter spray, and a little lime juice).
3. Let cook until all is heated and broccoli slaw is still a bit crunchy but not totally "raw" tasting. Add Bolthouse dressing and let heat for about 1 minute.
4. Place contents of pan into a bowl, add salsa on top, and ENJOY!

- C
13 Comments

Enjoying Food: Protein Cookie Dough

3/11/2015

26 Comments

 
Today is a special day! I don't usually do this, but I am posting a GUEST RECIPE! This recipe comes from my dear friend Theresa (IG: @Baking_And_Bikinis - you MUST follow her, amazing IIFYM account and such an awesome person)! I only do this if I think a recipe is totally life-altering and this one is! Thank you so much to Theresa for being today's guest macro chef! You rock!

This cookie dough is seriously AMAZING. The taste and consistency is spot on with the real thing, but way better macros and it makes for an awesome pre or post workout treat! I mean, why drink a protein shake when you can eat it as cookie dough right??

PROTEIN COOKIE DOUGH
392 kcal -- 12F/38C/33P
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Ingredients:
- 1 scoop protein powder (I used trutein cinnabun)
- 2 tbsp (14g) coconut flour
- 2 tbsp (12g) PB2
- 2 tbsp (70g) mini chocolate chips
-  stevia to taste
- 2 tbsp apple sauce or pumpkin
- 2 tbsp almond milk or cashew milk
Directions:
1. Place all ingredients in a bowl except for almond milk and apple sauce/pumpkin.
2. Place apple sauce/pumpkin and almond milk in a separate small bowl and stir.
3. GENTLY mix the liquid mixture (using your hands may be easier than a spoon because it will become a dough) into the dry ingredients until it becomes a dough consistency. You may need to add slightly more apple sauce/pumpkin and almond milk mixture depending on the type of protein powder you use.
4. Form dough into a ball (or mini-balls), wrap it with saran wrap, and refrigerate 6 hours. Enjoy!

- C
26 Comments

Enjoying Food: Red Velvet Protein Waffles w/ Cream Cheese Icing

2/14/2015

7 Comments

 
Happy Valentines Day! Here's a special recipe from my heart to yours to celebrate! I used to work at a cupcake shop and for whatever reason, the Red Velvet cupcakes were always one of the best sellers. I didn't really get it, because red velvet is just chocolate with food coloring and vinegar... but I finally tried it... and BAM!! There is something special about the combination of vinegar and cocoa. I don't understand it, but it's truly magical. Try it out and see for yourself! <3
RED VELVET PROTEIN WAFFLES W/ CREAM CHEESE ICING
211 kcal -- 3F / 10C / 36P (waffles only)
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Ingredients:
- 1 scoop protein powder (I used optimum nutrition chocolate whey isolate)
- 1 tbsp (7g) coconut flour
- 1 tbsp (5g) cocoa powder
- 3 tbsp (46g) egg whites
- a dash of baking powder (about 1/2 tsp)
- 1 tsp white distilled vinegar (not necessary, but makes it more of a legit red velvet taste)
- red food coloring (however much you want to add)
- stevia to taste
- water to desired consistency (I like mine fluffy so I don't use a lot)

Icing ingredients: Nonfat greek yogurt + fat free cream cheese + stevia to taste. I usually do about a 1:1 ratio of the yogurt:cream cheese. I'm not making this specific because different people like different amounts of icing, so top your waffle with as little or as much as you want! :)

Directions:
1. Heat up waffle maker.
2. Mix all ingredients in a bowl except for the water. Add water to desired consistency.
3. SPRAY waffle maker and pour in batter. This usually makes one big waffle. You may be able to get 2 waffles depending on how many grams of protein powder you use and how big your waffle maker is.
4. When the waffles are done, top with cream cheese icing mixture, red velvet oreos, whatever the heck you want! I always add 0 calorie butter spray and walden farms pancake syrup too. ;) Enjoy!

- C
7 Comments

Enjoying Food: Dark Chocolate Protein Cheesecake

1/17/2015

4 Comments

 
THESE ARE SO HOT RIGHT NOW. In fact, I've tried tons of protein cheesecake recipes in the past few months. Some were winners and some were losers to be honest, but I believe I've found my favorite recipe and ratios of ingredients that do not sacrifice macros or flavor. The awesome thing about this recipe is you can really play around with it. If you want to add more protein, add more whey; if you want more fiber, add more cocoa powder. Also, you can totally be a rebel and eat it for breakfast if you want--it's got about the same macros as a veggie egg white omelet, believe it or not! Pretty crazy but true!

DARK CHOCOLATE PROTEIN CHEESECAKE
154 kcal -- 24P / 11C / 1.5F (for 1/8 of cake)
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Ingredients:
- 2 scoop whey (I used optimum nutrition isolate in chocolate)
- 454g plain nonfat greek yogurt
- 2 large eggs
- 46g liquid egg whites
- 1 package (40g) sugar free fat free chocolate jello pudding mix
- 2 packages (448g) Fat free cream cheese
- 30g dark chocolate cocoa powder
- stevia to taste

Directions:
1. Preheat oven to 350 degrees.
2. Put all ingredients in mixing bowl and mix until completely smooth (I used kitchen aid mixer for this)
3. Place mixture in glass pie dish/pan and then into oven.
3. Let it bake for about 45-min to an hour. Check on it frequently (maybe every 5-10 mins towards the end) and you can tell it is done when you stick a toothpick in the middle and it's not gooey/comes out pretty clean.
4. Take out of oven and let cool for an hour or so.
5. Let refrigerate over night.

Enjoy and have fun with it! I love having it with ice cream, whip cream, chocolate syrup, and strawberries… but it's also great completely by itself! <3
4 Comments

Enjoying Food: Chocolate Peanut Butter Marshmallow Fudge

12/20/2014

5 Comments

 
Just in time for some Christmas baking… except you don't actually bake these and it only takes like 10 minutes! It took me multiple tries to get the ingredients and ratios right, but I think this recipe is the perfect macro-friendly fudge recipe! 

Chocolate Peanut Butter Marshmallow Fudge
54 kcal - 1.5P / 5.7C / 2.8F (for each 10g piece; recipe makes about 30 pieces)
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Ingredients:
- 1 scoop whey (I used cellulcor s'mores)
- 36g jif whips peanut butter
- 10g light butter
- 224g chocolate chips
- 24g marshmallow fluff
Directions:
1. Combine all ingredients in microwave-safe bowl and microwave for 2 minutes, stirring every 15 seconds.
2. Place bowl in fridge for a few minutes to let cool.
3. Roll out fudge onto parchment paper and cut into squares.

Feel free to add more protein powder if you want to increase the amount of protein per serving. Just know that this might compromise the taste. If you do this, I would also add a little bit more light butter. :)

Enjoy and have a macro-friendly Christmas! <3

- C
5 Comments

Vlog 3: Cooking with Cait! - Brownie Batter Protein Waffles

10/11/2014

20 Comments

 

Brownie Batter Protein Waffles
261kcal - 35P/19C/5F - 11g Fiber!!

Hi friends! Welcome to my first VLog recipe! These waffles seriously taste like brownies… and the macros are amazing (at least for my intake)! High protein, lower carb/fat, high fiber, high volume! GREAT recipe for cutting.

Fun fact: This exact recipe can be made as protein pancakes instead of waffles! So have fun with it and get creative in the kitchen! Feel free to add stuff to this recipe if your macros allow -- mini chocolate chips, marshmallows, m&m's… anything you want!

Ingredients:
- 1 scoop whey/protein powder (I used cellucor cinnamon swirl, but any kind works!)
- 7g coconut flour
- 20g cocoa powder
- 1/2 tsp baking powder
- 46g egg whites
- stevia to taste
- water to desired consistency (check out the video for my consistency recommendation)


Directions:
1. Heat up waffle maker
2. Mix all ingredients. Add stevia to taste and water to desired consistency (as demonstrated in video).
3. Place in waffle maker until done (about a minute or so). You can usually get two waffles out of this recipe.
4. Place waffles on plate, spray with 0 cal butter spray, add Walden Farms or sugar free syrup… anything you want to top it with -- peanut butter, ice cream, marshmallows… it's all good yo. As long as it fits your macros, GO FOR IT I SAY! 

Let me know if you have any questions at all! Enjoy! <3

- C
20 Comments

Enjoying Food: Almond Chocolate Chip Protein Muffins

9/21/2014

13 Comments

 
Here is Double Muffin Sunday Fun Day recipe #2! I'm italian, so my love for almond flavor is rooted deep within my soul… as is chocolate but that's a given. ;) These are wonderful and remind me so much of something my late grandma Estelle used to make when I was a little girl. She had the most beautiful smile and her laugh was so distinct… these muffins are very sentimental to me (can't you tell?) -- a little piece of Cait! Enjoy! <3 
ALMOND CHOCOLATE CHIP PROTEIN MUFFINS (makes about 6 muffins)
62 kcal -- 5.5P / 7C / 1F (for 1 muffin) ; 372 kcal -- 34P / 42C / 8F (for entire recipe)
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Ingredients:
- 1 scoop cellular cookie dough whey (any whey would work though)
- 21g coconut flour
- 1/2 tsp baking powder
- 3/4 mashed banana heated for about 10 sec in microwave
- 10g dark chocolate chips
- 46g liquid egg whites
- 1 tsp almond extract
- stevia
Directions:
1. Preheat oven to 350 degrees.2. Heat 3/4 of a mashed banana in the microwave for about 10 seconds. Let cool till slightly warm.
3. Combine all ingredients in bowl and add stevia to taste (for your own personal preference of sweetness).
3. Add water to desired consistency. I'd say 3-4 tablespoons is good. You are wanting to achieve a cake batter consistency.
4. Spray muffin tin with pam, spoon in the batter, and place in oven.
5. Bake for 8 minutes, then check at 5 minute intervals with a toothpick. When the toothpick comes out clean (not gooey), you know the muffins are done!

These go great with a cup of coffee in the morning. Enjoy! <3
13 Comments

Enjoying Food: White Chocolate Marshmallow Pumpkin Protein Muffins

9/21/2014

3 Comments

 
Hello and welcome to Double Muffin Sunday Fun Day!! :P First up is a little something to get you in the mood for fall. October is just around the corner so you know that means PUMPKIN SPICE EVERYTHING! And I'm not mad about it. This delicious muffin recipe combines the subtle and sweet taste of white chocolate and marshmallows with pumpkin spice cake. It is SUPER moist and the taste is freaking insane. You can't even tell they have protein powder in them.

WHITE CHOCOLATE MARSHMALLOW PUMPKIN PROTEIN MUFFINS (makes about 6 muffins)
69 kcal -- 6P / 7C / 1.5F (for 1 muffin) ; 411 kcal -- 36P / 41C / 10F (for entire recipe)
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Ingredients:
- 1 scoop cellucor cinnamon swirl (any whey would work though)
- 21g coconut flour
- 1/2 tsp baking powder
- 84g canned pumpkin
- 10g mini marshmallows
- 20g white chocolate chips
- 46g liquid egg whites
- pumpkin pie spice
- cinnamon
- stevia
Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in bowl. For the pumpkin pie spice, cinnamon, and stevia -- I just eyeballed the amounts. I'd say 1/2 tsp is probably good for the spices, but you can do whatever tastes good to you! I used a LOT of stevia, probably a couple tablespoons, but I recommend sweetening to your own personal preference.
3. Add water to desired consistency. I'd say 3-4 tablespoons is good. You are wanting to achieve a cake batter consistency.
4. Spray muffin tin with pam, spoon in the batter, and place in oven.
5. Bake for 10 minutes, then check at 5 minute intervals with a toothpick. When the toothpick comes out clean (not gooey), you know the muffins are done!

This sounds weird, but I have found that spraying these with 0 calorie butter makes them taste literally MAGICAL. Also, putting peanut butter on top is pretty bomb as well. It sounds strange but it's freaking legit! Try it!
3 Comments

Enjoying Food: Dark Chocolate Protein Mug Cake Perfection

8/31/2014

7 Comments

 
Here you go guys. This is my all-time favorite recipe I have ever created. I would like to introduce you to the PERFECT Dark Chocolate Protein Mug Cake! It's moist, it's rich, and it tastes like it is so bad for you... but check out those macros. You will probably need to pinch yourself after taking a bite to make sure you are not having the best dream ever. :P

I've spent the last year perfecting this recipe--adding things, taking things out, tweaking amounts, etc. I have found that this is straight up the BEST mug cake I have ever tasted. I bet you'll agree!

Dark Chocolate Protein Mug Cake Perfection
185 kcal -- 3F / 28C / 12P (…and 11g fiber!!)
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Ingredients:
- 1/4 mashed banana
- 10g fat free sugar free chocolate instant pudding dry mix
- 6g whey
- 2 tbsp (14g) coconut flour
- 2 tbsp hershey's special dark cocoa powder
- 3 tbsp (46g) egg whites
- a dash of baking powder (about 1/2 tsp)
- stevia to taste
- water to desired consistency (brownie batter consistency is about what I like)
Directions:
1. Put all dry ingredients in a bowl (pudding mix, whey, coconut flour, cocoa powder, baking powder, stevia) and stir.
2. Mix in mashed banana and egg whites. Add water to desired consistency and mix (brownie batter consistency is what I like).
3. Spray a mug or bowl with pam and put the chocolate cake batter in.
4. Microwave for 2 minutes.
5. Take it out of the microwave (be careful because it's HOT!), place a plate on top of mug/bowl, and flip it upside down!

Top with ice cream, dark chocolate dreams, chocolate chips, peanut butter, marshmallow fluff, whip cream… the possibilities are endless. I personally love to mix chocolate PB2, stevia, and a little hot water together and pour it over the cake. That makes it super moist and amazeballs. It lit-ch-rally tastes like a dream come true. :P 

Enjoy! <3 

- C
7 Comments
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    About Cait:
    I'm a singer/songwriter/fitness enthusiast and self-proclaimed nerd from Nashville, TN. Follow me along my journey to a healthy, balanced life! 


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