#sugar in whey protein

[queenketouk]

QUEEN KETO LUPIN BREAD ROLLS

Queen Keto Lupin Bread Rolls are Nut-Free, Coconut-Free, Gluten-Free, and Yeast-Free. 0.6g carbs.These aren't the usual keto stodgy bread rolls. They're fluffy, light, neutral in flavour and beautifully puffed up. No danger of failing with this quick and easy recipe. Simply mix, pour, bake and enjoy your rolls. Read the full article

[carrieagroff]

Healthiest Protein Powders

Are you looking for a healthy protein powder that has high quality protein, no junk fillers and healthy sweetener? Look no further! I've compiled a list of some of the healthiest brands just for you.

In the world of health and fitness, protein is often hailed as the cornerstone of a balanced diet. Whether you’re a dedicated athlete, a fitness enthusiast, or simply someone looking to improve their overall health, incorporating sufficient protein into your daily regimen is crucial. While whole food sources like chicken, fish, beef, lamb, beans and tofu are excellent options, sometimes our busy…

[digitalfishwish]

Kit's Traybake Pancakes (cinnamon apple var.) - Updated!

Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 6 days (5 if you eat two on the day you make them). They’re fluffy, reheat well, can either be eaten with or without maple syrup, and are very customizable! I recommend adding fruit and protein powder like I do in this recipe, making it a (slightly) healthier breakfast than just pure carbs.

(Updated) instructions under the cut!

Full disclosure, the base for this recipe was the mug pancake recipe from Emma’s Goodies, which you can watch here!

I made this mug pancake for years (except with tripled portions because I was using a very big mug) and it was super delicious! However, for just one mug pancake, it was a bit of a production and didn’t feel super worth it. Thusly, I have adapted the recipe to be made in a 13”x9” baking tray, which makes a whole lot of breakfast.

Recipe (serving size: 2 squares):

Base Ingredients:

12 tbsp. butter (I use salted, if you don’t have salted butter, add a small amount of kosher salt to your recipe)

9 tbsp. (1/2 cup+ 1 tbsp) granulated sugar

12 fl.oz. milk (I use skim, use whatever kind you like)

3 cups all-purpose flour

3 tsp. baking powder

Customizable Ingredients:

1 scoop protein powder (I use vanilla flavored whey)

1/4 cup of maple syrup (ideally not pancake syrup, they’re different)

1 apple (I use McIntosh or Honeycrisp)

A piping hot cup of apple tea with a heaping tablespoon of honey

Nutmeg, cinnamon, cardamom to taste, for sprinkling on top

Base Instructions:

Heat oven to 375°F, take out a 13”x9” nonstick baking pan and spray bottom and sides with cooking spray (yes theoretically I know you don’t need to spray a nonstick pan but better safe than sorry).

If you choose to put apple chunks in, I recommend doing this step first. I personally like to let the chunks soak in my favorite loose leaf apple tea (non-sponsored plug)! Boil a cup of water and fill the tea infuser with tea. Add a heaping tablespoon of honey to the cup and stir until it dissolves. Then put them infuser in and steep the tea for three minutes, after which you should give the mug a final stir and pour it into a bowl. See “customizable instructions, steps 2-4” for how I recommend cutting the apple. After that, put the peeled apple chunks into the bowl of delicious tea and let them soak until it’s time to add them later on!

If you’re not putting apple in, do this step first. Put butter in a bowl and melt it in the microwave. I recommend microwaving for 1m20s.

Put butter in a stand mixer, preferably with the paddle attachment. While you heat the milk in the microwave* (40 seconds, I use a glass liquid measuring cup), add the granulated sugar to the mixer. Once the milk is heated, give it a real quick stir, and then add it and use one of the lower settings on your mixer.

(If you have customizable wet ingredients, add them now!)

Add the flour and baking powder, mix again on low setting until it forms a batter (a small amount of lumps is okay from what I’ve heard, you don’t want to overmix).

*You can’t put cold milk into hot butter, it will form little clumps and be gross

Customizable Instructions:

Add a 1/4 cup of maple syrup (as above, preferably before the flour, with the other wet ingredients), and also one scoop of your preferred protein powder. Mix on low setting until it’s incorporated.

Peel the apple wedges with a peeler (don't use the skin, you'll thank me later). If you have an apple cutter (the thing that looks like a wheel with handles), use that. If you don’t:

Take your apple and a large, sharp knife (be careful) and cut the apple in half vertically. Then place it down with the core side up, and cut each apple half like so: cut off the left side, avoiding the core, followed by the right. Then turn what’s left of the half apple on its side, and cut off the last piece at the back. Do the same for the other apple half, then chop the segments into whatever sized chunks you want.

Use as much of it as you want, but I myself use the whole apple. (If you don’t, eat whatever segments you don’t intend to use for a lil snack.) Then put apple chunks into mixer, and half the tea if you made it, and mix until incorporated. (Drink what tea remains, it’s even more delicious now that the fresh apple’s been in it!)

Baking Instructions:

Pour batter into greased baking tray, shake the pan until the batter is flattened and reaches all the corners (or use a spatula and spread it evenly by hand). Optional: Sprinkle the top with cinnamon, nutmeg, and cardamom according to your tastes. I tend to have a heavy hand even if I don’t mean to, but it still comes out very tasty! (and smells great while baking!)

When the oven reaches temperature (if you preheated it at the beginning, it may have already been at temperature for a while) put the pan in and cook for 35 mins. Know your oven and if it tends to be hotter or colder*, adjust cook time as necessary.

When the timer goes off, test the center in several places with a toothpick. As long as it doesn’t come out goopy, you’re good! (crumbs on the toothpick is fine) I say test in several places because if you accidentally go through a piece of apple, your toothpick may come out slightly wet, but that doesn’t mean the pancakes aren’t done. If it's not done, cook in intervals of 5 minutes, testing each time the timer goes off.

Take pan out and use a butter knife or a pie serving spatula and poke around the edges of the pan to free the pancake traybake from the edges. Let cool for 10 minutes.

Cut into squares. I tend to cut 12 pieces, but you could go smaller or larger depending on how much you intend to eat at once.

*How do I know if my oven runs hot or cold, you may ask? If any recipe you make comes out raw and/or takes longer to cook than the instructions say, your oven is colder! If your food ends up burnt and/or takes less time to cook than the recipe instructions say, your oven is hotter!

Enjoy! I eat two squares at a time and it makes a good breakfast! For storing, put however much of it you can eat in 2-3 days in the fridge. Store the rest in the freezer.

For any customizing other than what I did, use whatever fruit, spices, syrups, and/or protein powders you want! Just be aware that more fruit in the batter means it may take longer to cook!

If you make them, either the same way I did here or differently, let me know how they came out!

OLD EDIT: After some experimentation, it seems like the pancakes come out more moist if baked for 35 minutes at 375°F! I also soak the apple pieces in a cup of “Apple Blood Tea” (find it on adagio teas, it’s super delish!) with honey at the beginning of the process, then add the ‘marinated’ apples and half a cup of the tea into the batter.

NEW EDIT 09/2024: I just changed the recipe whether it needed changing, since I realized that changing stuff behind the readmore didn’t transfer to previously reblogged posts 😫 I also added image descriptions.

[the-cat-and-the-birdie]

I bet Miguel can cook REALLY well.

Like CRAZY WELL.

Being a dad he did have to come up with something to eat for dinner every night

And with Gabriella being a bit picky, sometimes he had to get creative

And some of his favorite memories are the conversations he and Gabbie had while dinner was on the stove

But even now, he loves it. Miguel finds he act of cooking so relaxing. He likes the peace and the order of it

And even if he comes in really really late from HQ - he'll still try and cook something

Fighting sleep while cooking a quesadilla on the stove

He's a Sazon loyalist SORRY ADOBO STANS

There's always tortillas, sour cream and salsa verde in his fridge - freshly made

(if you got those you can figure something out)

And he grows his own cilantro and basil on the window sill

And he'll never use powdered garlic, only fresh

Yes he can eat garlic - yes people on campus ask him that a lot

(he's hot ACTUALLY a vampire)

His seafood is TO DIE FOR

Miguel can make amazing lobster tail, or crab legs (with Old Bay and butter of course)

And his Ceviche is SO GOOD and SO FRESH

Most likely makes everything spicy. It's not even that he 'loves' spicy food - He just makes it spicy AF and acts like he doesn't notice

MEANWHILE you're next to him and it hurts to breathe

He and Hobie are bean stans.

Miguel loves them in Chilli con Carne, with rice, refried, you name it

and Hobie goes through those British blue cans of Heinz baked beans like it's nobodies business

They both think beans are underrated

Makes AMAZING MOLE and even better Tamales

But you have to BEG him for weeks on end to get him to make Tamales cause he can't be bothered - and he will make you help

He likes Avocado, like in general. On toast, with eggs, guacamole use always a staple

He'll often just eat chips and guacamole the whole day in his office and he'll get pissed if the food court is out of it.

Well look at a corn shell ground beef taco and be like 'You think that's a taco? Is that what you honestly believe?'

Loves cooking with other people - in fact Miguel actually just likes working with people in general. That's why Lyla has a personality.

He's good at guiding others during cooking and teaching them things and not bossing them around

OBSESSED LIKE CONCERNINGLY SO

With mango and Tajin

He'll put Tajin seasoning on ANYTHING - the first time Jess saw him put it on watermelon she was like 'what for????'

But he loves fruit in general, watermelon, lychee, guava. A lot of them are grown fresh in the Society gardens

Strawberries are a favorite of his. Gabriella loved strawberries on pancakes

He pronounces lychee - Leechee (not Lie-chee)

He's the fucking PRO at protein shakes and milkshakes

The man needs workout fuel and whey powder and kale and potassium and-

He's in the kitchen 5am getting ready for the gym

Making a shit ton of peanut butter strawberry banana and oats protein smoothie with coconut milk and honey to sweeten

Because he does have a sweet tooth.

Jolly Ranchers are an oral fixation

You can hear him sucking on one, the quiet clacking of it.

Or see him press it into his cheek, lost in thought

But baking and sweets are his secret love

He just doesn't have anyone to test it on anymore - so he doesn't

His flan is the best, and it was one of Gabbie's show faves

He eats parfaits pretty often, and makes them a lot for Jess (and she teases it for it)

Miguel LOVES tres leches cake, as sweet as possible. And fancy stuff like creme brulee

Don't tell anyone but he actually really likes cheesecake he acts like it's a secret

With him cooking get ready for the most sugariest breakfast ever. It's a dad thing.

Whipped cream, fruits, syrup, chocolate chips, you name it.

Sure Miguel shouldn't have been giving Gabriella THAT much sugar THAT early - but with you it's fine so enjoy the stomach ache in two hours

Another dad thing:

COOK OUT FOOD.

Him and Peter get INTENSE.

Miguel swears by charcoal grills, Peter likes propane and gas

Miguel is the tio with the best Hot dogs and relish that HITS

Peter is the burger dad who spends an insane amount of money on Angus beef

Miguel judges your hot dog toppings but says nothing

His ELOTE???? EUPHORIC

Like,,, it'll bring you to tears it's so good - I don't know how he does it

And when it comes to cooking he's ALWAYS willing to learn

He'd rather invite you over and cook you something than going out to eat

He'll learn something you like or where you're from and make something from there

Even better if you can teach him how to make something - the two of you can make it together

But his favorite part by far is setting it down at the table, trying not to seem like he's watching your reaction

And seeing your face light up at the first bite

Or even better -

Seeing you collapse into bed with a food coma

Miguel with cooking and food as a love language

[darlingdarkly]

While I carefully craft part 5 here is a little snippet that I can’t seem to find a proper fit for in the story itself but I love too much to keep all to myself. Call it 4.5 if you will 💕

You come into the lobby and just like clockwork he’s there, shining teeth and bright baby blues. There’s a glint in them you’ve seen before and the part of you that remembers the consequences of said glint is yelling at you from its place buried in the back gray matter of your brain that he’s up to something. You can’t immediately see anything out of ordinary just him and what looks like a protein shake in his hand, nothing unusual.

He takes your bag from you and thrusts the blender cup into your hands. You look down at it, the top is covered with an opaque black lid and while the cup itself is semi see through, it’s frosted which means all you can really tell from the outside is that it’s about three quarters of the way full and the liquid inside is a creamy white.

“What’s this Johnny?” He smiles at you, one that is probably meant to put you at ease but still has your wind up, way up. “It’s a protein shake, hen. Made it me’self. S’gonna get ye into gear and get yer blood pumping, gonna push ye nice and hard today so ah figured ye needed a bit of a boost. Drink.”

He doesn’t give you time to protest just takes it from your hands and puts the straw up to your mouth, you give him one last cautionary look and take the straw between your lips, warily. He watches intently as you suck on the tip and the cold, creamy mixture pours over your tongue. It’s sweet and admittedly delicious, there’s a salty undertone you can’t quite place but otherwise is quite enjoyable.

You moan a little as it rolls into your mouth and down the back of your throat and you swear you almost see his knees buckle underneath him. You pull away, still wary of whatever antics you’re sure he’s still up to. “You ok?” He nods, a nonverbal communication that is very uncharacteristic of him but you let it slide and suck down more of his protein drink.

“Johnny, what’s in this?” He smiles and pulls you into his side as he walks you further into the building. “Bananas, milk, a bit of whey. Do ye like it?” You nod and scrunch your nose up a little. “It’s a bit salty though, is that like sea salt caramel or something?”

His eyes light up, like he’s just had a brilliant idea and agrees. “Aye lass, sea salt caramel. Do ye feel it working, energizing ye?” Maybe it’s just all the sugar but you do feel something, a kind of rush zinging through you.

“Yeah. I like it, it’s good. Can you give me the recipe, I wanna make it before I go to work so I can start my day with it.” He seems a bit dumbfounded at this but quickly stutters forth an answer, something that should have concerned you but you let it pass without so much as another accusatory glance.

“Jus’ let me make ‘em for ye hen. The ingredients are hard tae find and can be a bit tedious tae make.” You just shrug and take your gym bag from him. He watches you disappear into the women’s locker room, humming a little as you sip deeply from the straw and get another big gulp of his very special protein shake. Made with Bananas, milk, a bit of whey and his cum.

[dreamy-love222]

I think I’ll start eating 1000calories a day.. in fruits and veggies and lean meat. Remove processed junk and added sugar… my parents really need to buy me whey protein powder like I need easy healthy caloric stuff I can drink so I don’t feel guilty… with the food volume and everything. We need to go shopping for food…

[queenketouk]

EASY KETO CHOCOLATE CHIP MUFFINS

Easy Keto Chocolate Chip Muffins. 1.4g carbs. Proper size treats that are beautifully decadent, soft, and spongy. With fewer calories as well as fewer carbs.   Read the full article

[goodnessandgrief]

When I’m feeling depressed, it can be nearly impossible to take care of myself, and that includes eating. Here’s a list of some foods that require little to no effort (aka: can be eaten right out of the package or just need to be microwaved), mainly for my personal reference, but also so others can find easier alternatives when they’re struggling.

Water bottles or canned water - stay hydrated!!

vegetables - green beans, peas, corn, black/kidney/pinto beans, chickpeas (all canned or microwaveable frozen bags) - I’ve also tried Harvest Snaps, which are baked snap peas & they’re v good

Fruit - grapes, raisins (or any other dried fruit like apricots/dates), mandarin oranges, apples, applesauce cups, bananas, pears, peaches, etc. (most fruits require no prep anyway, but especially if they’re canned - you can also buy frozen bags)

Canned soup or chicken, beef, or veggie broth

Pasta (ramen, spaghetti, mac and cheese, chow mein) or instant rice are my go-tos. You can buy these in individual cups or bulk packs.

Any microwaveable food - frozen/tv dinners, burritos, toaster strudels (they make an egg bacon & cheese version too!), mini pizzas, breakfast sandwiches… there’s a lot you could do here :)

Dairy - Yogurt, cheese sticks, (or just straight up eat cheese slices, there are no rules here), cottage cheese, almond/oat/soy milk, powdered milk (if you want something shelf-stable)

Grains & carbs - cereal, crackers, chips, popcorn, toast or bagels (I’ve eaten plain bread before tbh and it kinda slaps), Oatmeal (these packets are dinosaur themed & have little sugar eggs!! - https://www.quakeroats.com/products/hot-cereals/instant-oatmeal/dinosaur-eggs)

Nuts - peanuts, peanut butter, almonds, cashews, walnuts, trail mix, etc.

Meat - deli turkey, trail bologna, spam, jerky, frozen chicken strips or nuggets, Morningstar vegetarian corn dogs, canned tuna

Eggs

Fast food or take-out is also a good option if you don’t feel like making anything yourself.

A little tip - most foods you would take on a camping or hiking trip are great! for some, all you need to do is add water & heat it up. they are usually on the expensive side, though!! here’s some I’ve found that are decent:

https://mountainhouse.com/

Things to keep on hand for particularly bad days:

⁠Boost/ensure/Soylent - liquid meals for when the idea of chewing or mixing anything is too much.

⁠disposable cutlery/bowls/utensils so you don’t have more dishes to worry about.

Multivitamins

Liquid IV, Gatorade, or some other form of electrolytes. It’s too easy to get dehydrated!

If you do have a little energy to cook or make something, here’s some ideas:

If you have a blender: frozen spinach + frozen banana + shelf stable almond milk + peanut butter makes a great smoothie.

frozen fruit + frozen spinach/kale for smoothies

Adding whey protein makes it more filling.

⁠dried pasta + jarred pasta sauce (Rao’s is low sugar and awesome, but pricey) + frozen meatballs

Boil tortellini on hand. Its as easy as boiling water. You can eat it plain, add a spoonful of pesto, sprinkle with a little olive oil or butter and some garlic salt, or pour it back in the pan after draining and add a little pasta sauce

⁠frozen fried rice + frozen stir fry veggies

⁠favorite frozen protein and veggies for sheet pan meals

⁠canned refried beans with a tortilla and some cheese to microwave, can add extra toppings too

⁠oatmeal + pb + dried fruit of choice

⁠rice cakes + pb + jam (or substitute bread if you have it)

Rotisserie chicken in a salad, soup, sandwich or wrap

Frozen salmon with some veggies

air fryer foods - chicken nuggets, tenders, fries, etc. You can also toss different vegetables (baby carrots, Brussels sprouts, etc.) in a little olive oil and throw them in there

chicken broth & frozen dumplings - you can dress it up a little with some miso, soy sauce or other seasonings. You could also add some frozen vegetables.

snack type food - a combination of canned Garbanzo beans and black olives. The olives are salty enough that you can get low sodium beans and it will still taste good.

A lot of these ideas I stole from the good people of Reddit (particularly r/depressionmeals)!Here’s the post I referenced if you’d like to look further into it:

[nroute]

Super Whey is a path breaking, first of its kind combination of purest protein blended with highly potent curcumin called BCM-95® which is 7 times more absorbable than ordinary curcumin. That is 7 times the benefit of a proven and well researched turmeric extract which offers a host of benefits from mood and stress support, anti-ageing, anti-inflammatory, breast health, kidney support, heart health and joint support.

Each 30 GM scoop of Super Whey, has apart from 20 GMS of pure protein sourced from the well known Glanbia and 500 MG of BCM-95® a potent fortification with all essential vitamins and minerals.

Super Whey is not just a mix of ingredients but a concept of holistic nutrition where protein works on your muscle health while the magical BCM-95® addresses other systems to provide a complete supplement.

[suzieb-fit]

Had a late snack yesterday. But it's a bit stupid. It's like I made myself do it, lol. I could have quite happily started my timer after dinner, as usual.

No matter how much I try change things to pull away from my long standing issues with eating, I now recognise that I'm just swapping one disordered eating behaviour for another.

That all started after my type one diabetes diagnosis at age 14.

Now that's a whole essay on its own, so I'm not going to get going on that one this morning 😂.

I do occasionally simply want an evening snack, and I can justify it easily because of my lifestyle, etc.

That's fine. But eating for the sake of it to prove just how "free and in control" I am? Well that's just ridiculous. And obviously proves exactly the opposite!

So anyway, back to today.

I got up late. Just didn't want to move! But I did. I made my protein decaff (pre-blended my milk and whey powder last night. Shaking it up in the sealed cup just doesn't cut it, lol).

Lovely and bright out there. I also went against all the sleep hygiene "experts" and left my curtains open last night. Wanted the sunrise to fill my environment before even getting out of bed. And it didn't affect my sleep at all. If anything, I actually slept longer before waking up for the first time. And that was around 4am, when the sun was starting to rise. That tells you something, I guess!

So I call my protein decaff my "pre-breakfast". Just made that up. Yes, I'm breaking my fast, but my real breakfast is back at home. My beloved nuts and collagen coffee.

My blood sugar is still way too high. Ridiculously so this morning, actually.

Just when I thought this insulin pump system was doing a better job. Nope.

I decided to get a high intensity workout in before lunch.

More work for my lower body, and definitely work for my cardiovascular health!

I am once again rethinking my nutrition.

Back to highest percentage of calories from fat, a lower (but still pretty high) percentage of protein and lowest of all for carbs.

My goal breakdown is 55% fat, 35% protein, 10% carbs.

But I'm not going to obsessively tweak, adjust or drive myself crazy by trying to hit those numbers too strictly.

Yes, I personally feel better tracking my food. That's one of my habits that helps that relationship with food. It's how I keep control.

Forever an ongoing work in progress!

So that meant cheese with my lunch again. It's been a while!

Plus sardines are already high in (healthy) fats.

Tiny scrap of greenery to throw in a few beneficial polyphenols.

And hard boiled egg. Eggs are fantastic!

It's interesting to see the difference exercise makes to my food diary.

That whole "calories in/calories out" principle is pretty much just theory. And a very feeble one at that. I only take notice of what I'm eating. Focusing on macro quantity AND quality. But yep, still interesting to look at the comparisons on the app on the rare occasion.

I knew I needed some yoga. My back isn't happy. The homeopath asked me lots of questions about that today. Everything seems pretty "high end" in terns of all my health concerns right now.

She is going to try yet another new remedy. This will ge the fourth attempt.

But hey, I guess that's partly what I'm paying her for. To find something that actually works!

So an average day in general. Not great, not terrible. That's good enough for me.

Gotta keep fighting, moving and smiling 👍

[asexualbookbird]

Hello! Do you mind sharing the edible cookie dough recipe you tried ? I've been trying to find it on IG but I trust you more than the 500 random videos I've seen.

yeah doesnt help that they implemented the new "ask meta ai!" shit instead of a proper search

this was the video that kept showing up in my feed in fb AND insta. I did see the original vid too but ignored it because fitness bullshit but I stumbled across enough of Liams videos to think hes pretty decent and transparent.

I did not follow that recipe because I hate almond flour and also peanut butter. I used oat flour instead and vanilla protein powder and nestle mini chocolate chips. I tried the m&ms and it was awful do not recommend tbh even if it WAS that our m&ms were Bad the acid in the yogurt melted the dye off the m&ms and made the mixture soooo gross looking (and if you can taste the dye like i can then its also a bad time!)

I also made a batch this morning without any sugar at all and found i dont need it so will be leaving it out in the future. Oh i had been using brown sugar which i think gave it more of that cookie dough flavor than maple syrup or honey would.

I don't pay too much attention to measurements, I go by consistency, but roughly I use

2 cups of old fashioned oats (i use bobs red mill gluten free oats)

2 scoops of vanilla milkshake protein powder (i honestly just grabbed the smallest container my grocer had, but recently bought the quest brand and will try that next time)

fage greek yogurt, plain, 5% fat (because fuller fat yogurt tastes better! fight me! I'm not doing this for ~healthy~ uwu im doing this for Please Get Protein In Your Body I Beg), this is where I eyeball it. I add more yogurt if it's too thick, a large spoonful at a time.

I put the oats and protein in a food processor, and then add the yogurt, but if you use preground alt flour you can jhst use a bowl. I recommend adding everything a little at a time into whatever is thickest (so if you use peanut butter, add yogurt to that, and then the flour and protein).

Also a friend tried this with regular flour and a non whey based protein and a non dairy yogurt and was. Non enthused. I'm sure if you play around with the flavors YOU like you can find something but I don't think this can be made dairy free tbh but I also tried every DF yogurt I could find and they were all disgusting. So. (also ifnyou use regular flour pls bake it first. but tbh i dont really recommend it bc raw wheat flour just. doesnt add the same flavor oat or nut flours do.)

I'm also curious about using chocolate protein powder and nutella I think that'd taste gr8. Outside if the absurd cost of protein powder, this really is a good base recipe to use if you wanna try messing around with recipes you find online. People may give me flack for drastically changing this recipe but pls I based it off my moms oatmeal cookies all it was missing was coconut flakes lol

[jmtorres]

I have another (gluten-free) baking question:

 this recipe includes 20 g/2 tablespoons of nonfat dry milk powder 

I am lactose intolerant so in general I do not fuck with dry milk powder. It's like 60% lactose or something absurd

So my question is will I regret it if I sub in whey protein or whey protein isolate?

With a follow up question of does anybody sell whey protein in amounts smaller than a fuckton. I do not want to buy a $30-40 jar of whey protein. 

page of recipe (incomplete bc i feel weird about sharing a whole recipe someone worked their butt off solving gf baking issues on):

image transcription:

MAKES 18 DANISHES

BAKING TIME: 31 to 40 minutes

CHILLING TIME: 3 to 24 hours

instant yeast, Red Star preferred 10 grams | 1 tablespoon

nonfat dry milk powder 20 grams | 2 tablespoons

xanthan gum 1 teaspoon

kosher salt teaspoon

guar gum ¼ teaspoon

pectin ¼ teaspoon

superfine sugar 80 grams | ⅓ cup

Nosh AP GF flour (page 4) 390 grams | 3 cups

unsalted butter, slightly softened 60 grams | 4 tablespoons or ¼ cup

eggs 120 grams | 2 extra-large

egg white 35 grams | 1 extra-large

fresh lemon juice 1 teaspoon

fresh lemon zest 5 grams | 1 tablespoon

vanilla extract ½ teaspoon

lemon extract ½ teaspoon

whole milk, scalded and cooled 245 grams | 1 cup

BUTTER LAYER

Nosh AP GF flour (page 4) 2 teaspoons

cold unsalted butter 115 grams | 8 tablespoons or ½ cup

(INGREDIENTS CONTINUE)

FLO'S DANISH

Florence was my Jewish deli pastry guru. That I knew Flo my entire life was my hood fortune. As the end of her life came barreling forward the only thing she wanted to talk about with me were the finer points of her recipe for Danish and that there is no good reason for not wearing a good shade of lip coloring, even when housebound. Three days after she was gone, the Danish recipe arrived in the mail. Whenever I bake this gluten-free version, inspired by Flo, make certain to wear a fabulous shade of lip gloss, in her honor.

1. In a large bowl, whisk together the yeast, milk powder, xanthan gum, salt, guar gum, pectin, superhne sugar, and flour. Mix in the butter with a fork just until it looks like coarse, uneven crumbs. In a small bowl, whisk together the eggs and egg white, lemon juice, lemon zest, vanilla, and lemon extract. Stir the egg mixture into the four mixture. Add the milk and mix until it is well combined. Using a silicone spatula, scrape the dough down the sides. Fold from the bottom to make sure all the dry matter is mixed in. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 to 3 hours or overnight.

2. To make the butter layer, place 1 teaspoon of the flour on a large sheet of plastic wrap. Place the butter on top of the flour. Cover the butter with the remaining teaspoon of flour. Fold the plastic wrap over the top and, using a rolling pin, pound the butter into a rough 4-inch square. Refrigerate the butter layer until needed.

3. Remove the dough from the refrigerator and place it on a flour-dusted sheet of plastic wrap or parchment paper. Form the dough into a 12 × 5-inch rectangle. Remove the prepared butter layer from the refrigerator, place it in the center of the rectangle, and fold the dough over the packet to seal it in.

4. Turn the dough so that the fold now faces you. Using the sides of your hand (think karate chopping) hit the dough until it is a rectangle that again measures 12 x 5 inches. Fold the dough like a business letter in thirds the long way and turn it so that the fold faces you. Repeat this four...

end image transcription

It's from the book Nosh on This: Gluten-Free Baking from a Jewish American Kitchen by Lisa Strander-Horel and Tim Horel if you're interested in the rest

[digitalfishwish]

Kit's Traybake Pancakes (chocolate chip var.)

Heyo! You may have seen my original pancake traybake (cinnamon apple var.) recipe! If you haven’t, come check it out here! If you have, check again, since I’ve made some crucial changes to the cook time/temp/optional prep after much experimentation!

Well, here’s:

Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 6 days (5 if you eat two on the day you make them). They reheat well, can either be eaten with or without maple syrup, and are very customizable! I recommend adding something healthy like fruit or yogurt, and protein powder like I do in this recipe, making it a slightly healthier breakfast than just pure carbs.

Full recipe under the cut! (Reader beware, you're in for a... lot of asides and annotations lol)

Full disclosure, the base for this recipe was the mug pancake recipe from Emma’s Goodies, which you can watch here!

I made this mug pancake for years (except with tripled portions because I was using a very big mug) and it was super delicious! However, for just one mug pancake, it was a bit of a production and didn’t feel super worth it. Thusly, I have adapted the recipe to be made in a 13”x9” baking tray, which makes a whole lot of breakfast.

Base Ingredients:

12 tbsp. butter (I use salted, if you don’t have salted butter, add a very small amount of kosher salt to your recipe)

9 tbsp. (1/2 cup+ 1 tbsp) granulated sugar

12 fl.oz. milk (I use skim, use whatever kind you like)

3 cups all-purpose flour

3 tsp. baking powder

Customizable Ingredients:

1 scoop protein powder (I use vanilla flavored whey)

1/4 cup of brown sugar

1 cup (around 5oz) nonfat strawberry Greek yogurt (pick a good quality brand/one you like)

1 cup of semisweet chocolate chips (for the batter)

Small handful of semisweet chocolate chips (to sprinkle on top)

1/2 cup of semisweet chocolate chips, 1 tbsp of butter, ~2 capfuls of milk (for chocolate drizzle)

Base Instructions:

Heat oven to 375°F, take out a 13”x9” nonstick baking pan and spray bottom and sides with cooking spray (yes theoretically I know you don’t need to spray a nonstick pan but better safe than sorry).

Put butter in a bowl and melt it in the microwave. I recommend microwaving for 1m20s.

Put butter in a stand mixer, preferably with the paddle attachment. While you heat the milk in the microwave* (40 seconds, stir milk once it’s done; I use a glass liquid measuring cup for the microwaving), add the granulated sugar to the mixer. Once the milk is heated, add it and use one of the lower settings on your mixer.

(If you have customizable wet ingredients, add them now!)

Add the flour and baking powder, mix again on low setting until it forms a batter (a small amount of lumps is okay from what I’ve heard, you don’t want to overmix).

*You can’t put cold milk into hot butter, it will form little clumps and be gross

Customizable Instructions:

Add the brown sugar (as above, preferably before the flour, with the other wet ingredients. Wait, why is sugar a wet ingredient? see † at the bottom).

Add one scoop of your preferred protein powder, then mix on low setting until it’s mixed in.

Similarly, mix in the strawberry yogurt*. Now, I know what you’re saying: this is a very specific thing to add to the pancakes, but hear me out**: it gives moisture to the recipe (in this version, there’s not as much, cuz there’s no added tea/maple syrup, and there’s an additional dry ingredient), and it adds a subtle fruity flavor (also it makes your living space smell amazing while it’s cooking)! I may experiment with adding actual fresh strawberry to the recipe in the future.

Finally, put the cup of choco chips in and mix gently! My mixer head tends to bump around a little bit during this step so you may want to use that generally ignorable lever that keeps the mixer head secure.

*Unlike the brown sugar, you may want to mix the yogurt in after you add the dry ingredients. If you do it before, it won’t incorporate smoothly and end up in a bunch of gross looking lumps. It doesn’t actually affect anything though and once you add the dry ingredients, everything is fine. It’s more about if you’re a wet before dry purist vs. someone squicked out by lumps.

** It’s also the only thing I had on hand lmao

Chocolate Sauce (for ‘drizzling’) Instructions:

Put 1/2 cup of chocolate chips in the microwave with a tablespoon of butter. Melt for 45 seconds on high (according to the packaging on my choco chip bag). Mix the resulting glorp carefully (it’s hot!) with a rubber spatula then microwave for another 15-20 seconds until most/all of the chips have melted.

Mix again. It will look like a gross dry paste (but trust the process). Once you add in a capful of milk and mix—immediately you will have a glossy beautiful mixture. Then add an additional capful of milk (you may need to add more) to make it thin enough to ‘drizzle’!

Baking Instructions:

Pour batter into greased baking tray and use a spatula and spread it evenly by hand, as this batter is thicker and a little stiffer than my apple version. Optional: Sprinkle the top with that handful of chocolate chips—then if you made the chocolate sauce, take the spatula from before, scoop a little bit of chocolate sauce onto the tip of the spatula, and carefully* flick it over the surface of the batter! Really channel your inner Jackson Pollock! Do as much of this as you want until you have your ideal amount of chocolate drizzle on top (and if you have any left afterward, eat it as a tasty little snack. live deliciously lol).

When the oven reaches temperature (if you preheated it at the beginning, it may have already been at temperature for a while) put the pan in and cook for 35 mins. Know your oven and if it tends to be hotter or colder**, adjust cook time as necessary.

When the timer goes off, test the center in several places with a toothpick. As long as it doesn’t come out goopy, you’re good! (crumbs on the toothpick is fine) I say test in several places because if you accidentally go through a chocolate chip, your toothpick will come out wet and chocolatey, but that doesn’t mean the pancakes aren’t done. If it's not done, cook in intervals of 5 minutes, testing when the timer goes off.

Take pan out and use a butter knife or a pie serving spatula and poke around the edges of the pan to free the pancake traybake from the edges. Let cool for 10 minutes.

Cut into squares. I tend to cut 12 pieces, but you could go smaller or larger depending on how much you intend to eat at once.

*By making this recipe you agree to not hold me liable for any chocolate mess that may result from the flicking process (lol).

** How do I know if my oven runs hot or cold, you may ask? If any recipe you make comes out raw and/or takes longer to cook than the instructions say, your oven is colder! If your food ends up burnt and/or takes less time to cook than the recipe instructions say, your oven is hotter!

Enjoy! I eat two squares at a time and it makes a good breakfast! For storing, put however much of it you can eat in 2-3 days in the fridge. Store the rest in the freezer.

I will note, this version of the recipe doesn't form the same kind of cool thick edges like the apple version.

For any customizing other than what I did, use whatever fruit, spices, syrups, and/or protein powders you want! Just be aware that more fruit in the batter means it may take longer to cook!

If you make them, either the same way I did here or differently, let me know how they came out!

†Yes, all sugars are considered wet ingredients. Yes, it is conceptually weird, but there is a reason: because they need to dissolve in liquid in order to be incorporated properly, you add them in with the wet ingredients. It's like Thompson from Gravity Falls, who's kinda in the friend group but only because he performs a specific social role (poor Thomson tho fr fr)

[noneedtofearorhope]

just trying to look into the history of jams and such, to find an old fashioned recipe to see if it's the same as today, considering once upon a time sugar wasn't abundant, and canning is a relatively recent invention, but most of them are just like, the 1950s...

anyway, that frustration aside, i find this one video titled 'the history of jam and preserves'. ok, great! exactly what im looking for. but this dude is going on about 'the primitive diet our ancestors ate, that we're meant to eat' and he starts compaining about how 'modern jams are full of evil chemical preservatives' which like, idk what jams he's eaten but smuckers, about the most mainstream mass produced jam i could think of, only has citric acid and hfcs as ingredients that even come close to being 'evil chemical preservatives' and uhh.... they're definitely pretty far removed from that.

but the kicker is, he's got a big tub of fucking optimum nutrition brand whey protein powder in the background, which a quick look at their website shows that they only come in flavored varieties with artificial flavors or other additives. so citric acid and corn syrup are no goes, but shit like acesulfame potassium is just cool with you? i mean, idk what that is, but i reckon he doesnt either, right?

anyway, im sure this video will be suuuuper informative and not full of fashy propaganda pulled from his ass.