Recipe

I tried these pancakes this week, and they were shockingly good. I addapted the recipe from this video. I used a chocolate protein powder from Costco. The chocolate and the banana flavors were *chef’s kiss* sooo good! Ingredients: 1 banana 2 eggs 2 scoops protein powder 1/8 teaspoon baking powder A pinch of salt Ground cinnamon (to taste) Vanilla (to taste) Zero-calorie sweetener (optional; 2 packets monk fruit sweetener recommended) Instructions: Prepare Banana: Peal banana and mash it in a bowl with a fork. Can remain slightly clumpy, or can be mashed till smooth, according to preference. Mix Wet Ingredients: Add two eggs to the mashed banana; mix. Dry Ingredients: Incorporate baking powder, a pinch of salt, and two scoops (~60 grams) protein powder into the wet mixture. Stir until no dry spots remain. Seasoning: Add ground cinnamon, vanilla, and some zero-calorie sweetener, adjusting quantities to personal taste. Mix until well combined. Cooking Pancakes: Preheat a pan over medium-low heat and coat with zero-calorie cooking spray or a bit of olive oil. Pour batter slowly to form pancakes, cooking until bubbles form on the surface, then flip. Cook the second side briefly until done. Serving: Garnish with your choice of fruit and/or sugar-free syrup (I used this) before serving. Enjoy a high-protein, low-fat breakfast option that fits both bulking and cutting phases. Feel free to get creative with toppings based on your dietary allowances and preferences. ...

I’m exploring and playing with some elements of Bryan Johnson’s health protocol. A big part of that is nutrition. There are two meals that make regular occurrence in the protocol: Nutty Pudding (the recipe shown below), and Super Veggie (linked here). Below is instructions (slightly modified and rephrased) for prepping Nutty Pudding. The original text is here and the video recipe is here. I’m reposting it here for easier personal reference (and to be able to include my modifications). ...

A continuación, se encuentran las instrucciones para preparar 6 días de Súper Vegetal a la vez. 1. Ingredientes (para 6 días) a. Plato Principal Lentejas (secas) — 270 gramos Brócoli (cabeza+tallo) — 1500 gramos Coliflor — 900 gramos Champiñones — 300 gramos Ajo (molido) — 6 cucharaditas (tsp) Raíz de jengibre (picada finamente) — 18 gramos b. Aderezos (por comida) Lima — 1 Comino — 1 cucharada (tbsp) Vinagre de manzana — 1 cucharada (tbsp) Semillas de cáñamo — 1 cucharada (tbsp) Aceite de oliva extra virgen — 1 cucharada (tbsp) 2. Instrucciones Verduras Lave las verduras. Pese las verduras. Coloque el brócoli, la coliflor, los champiñones, el jengibre y el ajo en agua hirviendo. Hierva hasta que estén tiernos (7-9 min). Escurra y almacene. Lentejas Lleve agua a hervir en una cacerola mediana. Agregue las lentejas. Reduzca el fuego a bajo y cocine sin tapa durante 18-20 minutos hasta que estén tiernas pero aún firmes. Escurra las lentejas en un colador y enjuáguelas con agua fría. Después de escurrir, almacene. Los 270 gramos de lentejas secas deberían pesar aproximadamente 900 gramos ahora. Servir Coloque ~150 g de lentejas negras cocidas y ~450 g de las verduras cocidas escurridas en un tazón. Cubra con 1 cucharada (tbsp) de comino seco, 1 cucharada (tbsp) de vinagre de manzana, 1 lima fresca. Si lo va a comer como una mezcla, entonces mezcle el contenido del tazón. Si es necesario, agregue un poco de agua para diluir la textura. Cubra con semillas de cáñamo y aceite de oliva extra virgen.

I’m exploring and playing with some elements of Bryan Johnson’s health protocol. A big part of that is nutrition. There are two meals that make a regular occurance in his protocol: Super Veggie (the recipe shown below), and Nutty Pudding (linked here). Below is instructions (slightly modified and rephrased) for prepping 6 days worth of Super Veggie at a time. The original text is here and the video recipe is here. I’m reposting it here for easier personal reference (and to be able to include my modifications). ...

PREP TIME: 10 minutes COOK TIME: 4 to 48 hours, depending on the kind of bones YIELD: 6 quarts INGREDIENTS 6 quarts water 2 tablespoons raw, unfiltered apple cider vinegar 2 pounds animal bones (chicken, turkey, beef, pork, fish, or other) 1 medium onion, coarsely chopped 3 large carrots, coarsely chopped 10 stalks celery, coarsely chopped 1 red bell pepper, coarsely chopped 1 green bell pepper, coarsely chopped 1 tablespoon Himalayan salt 1 tablespoon black peppercorns Fresh or dried herbs or spices of your choice (optional) DIRECTIONS Fill a stockpot with 6 quarts of cold water. Add the vinegar to the cold water. Place the bones into the water-vinegar mixture and let sit for 30 minutes. Prep your vegetables while the bones are soaking. Add the onion, carrots, celery, bell peppers, salt, peppercorns, and any other dried herbs or spices (if using). Place over medium-high heat and heat the water until it nearly boils, then reduce the heat to low. Let the broth simmer for 4 to 8 hours for fish bones; 18 to 24 hours for poultry bones; or 24 to 48 hours for beef or pork bones. When there are 30 minutes remaining to cook, add any fresh herbs (if using). Remove from the heat and let cool for 30 minutes. Then strain out the vegetables, bones, and fat. Store in the refrigerator for up to 5 days or transfer to containers, ice cube trays, or muffin tins and store in the freezer for 3 to 4 months. TIP For more flavor, roast the bones on a baking sheet in a 300°F oven for 30 minutes before making the broth ...

The homemade salse recipe that my dad always used to make. Ingredients Ripe tomatoes, scalded, peeled, and chopped 2kg Mild green chillies, chopped 3 Large Spanish onion, chopped 1 Large green pepper, chopped 1 Medium red pepper, chopped 1 Canned whole jalapeno peppers, chopped 3-6 Tomato paste 160ml White vinegar 175ml (3/4 cup) Brown sugar (try without, next time?) 50 ml (1/4 cup) Coarse (pickling) salt 15ml (1 tbsp.) Paprika 10 ml (2 tsp.) Garlic powder (or 2 cloves, minced) 2 ml (1/2 tsp.) cilantro (optional but awesome) Combine all ingredients in large pot. Bring to a boil, uncovered, over medium heat stirring occasionally. Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency. Close to the end of cooking, taste to see if you would like to add more jalapeno peppers. Add as many more as you like. Pour into hot sterilized jars to within 1/4 inch (6 mm) of top. Seal. Serve with nachos that have melted cheese, sour cream and green onions on them. Also good with quesadillas and sour cream, or burgers. Makes 10 half pints, or 5 pints. ...

Total Time: 45 min Prep Time: 15 min Cook Time: 30 min Ingredients for 9 servings 8 oz good-quality chocolate (225 g), semi-sweet 12 tablespoons butter, melted 1 ¼ cups sugar (250 g) 2 eggs 2 teaspoons vanilla extract ¾ cup all-purpose flour (95 g) ¼ cup cocoa powder (30 g) 1 teaspoon salt Preparation Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Enjoy! source: https://tasty.co/recipe/the-best-fudgy-brownies ...

Ingredients 180g (1.5 cups) white, spelt, or oat flour 60g (1/2 cup) protein powder 1 tsp baking soda 3/4 tsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 360g (1.5 cups) mashed overripe banana (~3 bananas) 120g (1/2 cup) yogurt or additional banana 120g (1/2 cup) pure maple syrup, honey, or agave 60g (1/3 cup) oil or water 10g (2 tsp) pure vanilla extract Optional: chocolate chips, walnuts, coconut, etc. Instructions Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper. Combine all ingredients in a large bowl. Do not overmix. Pour batter into the prepared pan and bake for 40 minutes. Turn off the oven and leave the bread inside for an additional 5 minutes without opening the door. Check for doneness. If necessary, cover with tin foil and bake for an additional 5-10 minutes. Cool completely before inverting onto a plate. Store covered at room temperature overnight for best texture and taste. Approximately 10g protein per slice. ...

Ingredientes: 2 kg (4.4 lbs) de tomates maduros, pelados y picados 3 chiles verdes suaves, picados 1 cebolla grande, picada 1 pimiento verde grande, picado 1 pimiento rojo mediano, picado 3-6 jalapeños enlatados, picados 160 ml (5.4 oz) de pasta de tomate 175 ml (3/4 taza) de vinagre blanco 50 ml (1/4 taza) de azúcar moreno (opcional) 15 ml (1 cda.) de sal gruesa 10 ml (2 cdtas.) de pimentón 2 ml (1/2 cdta.) de ajo en polvo (o 2 dientes de ajo, picados) Cilantro (opcional) Instrucciones: Combina todos los ingredientes en una olla grande. Cocina a fuego medio, sin tapar, revolviendo ocasionalmente, hasta que hierva. Hierve suavemente durante 60 minutos, revolviendo de vez en cuando, hasta que espese a la consistencia deseada. Al final de la cocción, prueba y añade más jalapeños si lo deseas. Vierte la salsa en frascos esterilizados calientes, dejando 6 mm (1/4 pulgada) de espacio en la parte superior. Sella los frascos. Sugerencias de Servicio: Sirve con nachos con queso derretido, crema agria y cebollas verdes. También es excelente con quesadillas, crema agria o hamburguesas. Rinde aproximadamente 5 pintas (2.5 litros). ...

Thanks to my friend Jenny for passing on her recipe. 🫶🏻 Butter Chicken Prep and cook time: 30 min Ingredients 1 Onion, peeled and chopped 2 tbsp jalapeno chilli 1 tbsp freshly ground ginger 1 tbsp oil 2 tsp garam masala 1 can (3 tbsp) tomato paste 2 c chicken broth 1/2 c whipping cream 2 tbsp sugar 1 1/2 lbs chicken breast, cut into 3/4 inch chunks 1/2 tsp pepper Salt 1/4 c butter 6 c cooked basmati rice lime wedges In a 5-6 quart pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3-5 min. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream and sugar and bring to a gentle boil over high heat. Reduce heat and simmer, stirring often until reduced to 3 cups, about 5 mins. Pour sauce into bowl. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat, add 1 tbsp butter and the chicken. Stir until chicken is no longer pink, 2-3 mins. Add the sauce and simmer over medium heat stirring often, 3-4 mins. Cut remaining 3 tbsp butter into chunks and stir into sauce until melted. Spoon chicken and sauce onto rice, add salt to taste. Squeeze lime juice over portions. You may also chop fresh cilantro over the chicken to garnish. If you don’t have garam masala spice, you can use the following to make your own: ...