Food that Tastes Great and Helps you Look Great, Too!
Written by Brian Willett
No one likes to see summer go, but as fall approaches there are plenty of reasons to be happy. For many, colder weather means the return of bulking season, a time to develop size and strength before cutting for summer. The tail end of the year also brings with it fall and winter sports, which means that athletes who spent all summer training hard will get a chance to show just how much all of those squats and deadlifts will pay off.
And last but not least, fall and winter are the high seasons of holidays – there will be plenty of family gatherings and the sharing of joy with loved ones. And in many households, these celebrations also include an added bonus: great food.
It’s no secret that many people indulge in fine food during the holiday season. The downside, though, is that overdoing it in November and December means a resolution to work it off in January and February. This doesn’t have to be the case though – here at ALLMAX we’re experts at dreaming up delicious recipes that satisfy your sweet tooth while retaining your six pack.
PUMPKIN PIE
Ingredients:
15-ounce Canned Pumpkin (one can)
8 ounces Skim Milk
3 scoops ALLMAX ISOFLEX – Vanilla
3 Egg Whites
1 Reduced Fat Graham Cracker Crust
Pumpkin Pie Spice to taste
Directions:
1. Preheat oven to 425 degrees F.
2. Combine pumpkin, milk and egg whites until smooth.
3. Add ISOFLEX and Pumpkin Pie spice gradually
4. Pour into pie crust and bake for 15 minutes; reduce temperature to 350 degrees F and bake for another 40 minutes.
DOUBLE CHOCOLATE POUNDCAKE
Ingredients:
16 Tablespoons Whipped Butter OR 1 Stick Regular Butter
2 Eggs
2 Egg Whites
½ Cup Cocoa Powder
½ Cup Stevia (or other non-caloric sweetener)
4 Scoops ALLMAX ISOFLEX – Chocolate
½ Cup All Purpose Flour
1 Tbsp Baking Powder
Directions:
1. Preheat the oven to 325 degrees and spray a 9-inch bread pan with non-stick spray.
2. Mix together ISOFLEX, cocoa powder, flour, and baking powder until sifted.
3. Beat together sugar and butter until fluffy using a mixer. Reduce the speed and add eggs and egg whites.
4. Reduce mixer speed to low and add in the dry ingredients gradually.
5. Bake for 70-75 minutes, until a knife inserted comes out clean.
BUTTERSCOTCH APPLE COBBLER
Ingredients:
3 Apples
3/4 Cup Stevia (or other non-caloric sweetener)
½ Cup Old Fashioned Oats
2 Scoops ALLMAX ALLWHEY – Butterscotch Maple Fudge
2 Tablespoons Whipped Butter
Directions:
1. Preheat oven to 375F.
2. Dice apples into small pieces.
3. Toss the oats, ½ cup Stevia and ALLWHEY in a bowl and mix/shake to blend.
4. Melt the butter and pour it in to the dry ingredients, rubbing it in with your fingers until it resembles crumbs.
5. Grease or apply non-stick spray to a glass baking dish. Spread the apples evenly in the bottom of the pan and sprinkle with remaining ¼ cup of Stevia. Next, sprinkle the crumb mixture on top.
6. Bake for around 30 minutes, until topping is brown. Cool and serve.
PERFECT PROTEIN BISCUITS
Ingredients:
1 Cup Skim Milk
4 Scoops ALLMAX ISONATURAL
1 Cup All-Purpose Flour
4 Teaspoons Baking Powder
1 Tablespoon Salt
1/4 Cup Butter
Directions:
1. Preheat oven to 450 degrees F.
2. Combine ISONATURAL, flour, baking powder, and salt in a medium bowl.
3. Cut in butter and stir in milk.
4. Kneed gently on a floured surface and roll to a thickness of about ¾ inches.
5. Cut into 12 pieces with a biscuit cutter.
6. Place on baking sheet and bake for 10-12 minutes.
PEANUT BUTTER PUMPKIN BROWNIES
Ingredients:
6 Scoops ALLMAX ISOFLEX – Chocolate or Peanut Butter Chocolate
½ Cup All-Purpose Flour
¾ Cup Stevia (or other non-caloric sweetener)
2 Eggs
6 Egg Whites
8 Tablespoons Whipped Butter
6 oz Dark Chocolate (72% or above)
10 oz Canned Pumpkin
¼ Cup Peanut Butter
Pumpkin Pie Spice to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Mix eggs, 4 egg whites and Stevia in electric mixer for three minutes, then add flour, ISOFLEX, and baking powder and mix until full combined.
3. Melt chocolate by boiling water and placing butter and chocolate above the pot in a heat-proof bowl.
4. Melt peanut butter and two egg whites in another bowl.
5. Spray an 8x8 baking dish with non-stick spray and add flour batter, chocolate/butter mixture and peanut butter mixture in alternating layers. Swirl with a knife when finished.
6. Bake for 40-45 minutes, or until knife inserted comes out clean.
ULTIMATE ORANGE CARROT CAKE
Ingredients:
4 Scoops ALLMAX ISOFLEX – ORANGE
1 Cup All-Purpose Flour
1 Cup Stevia (or other non-caloric sweetener)
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Eggs
2 Egg Whites
1 Cup Applesauce
3 Cups Grated Carrots
Frosting:
16 ounces Fat Free Cream Cheese
1 Cup Stevia (or other non-caloric sweetener)
2 Scoops ALLMAX ISOFLEX – Vanilla or Orange
2 Tablespoons Whipped Butter
Directions:
1. Spray two 9-inch cake pans with non-stick spray and preheat oven to 350 degrees F.
2. Mix dry ingredients in one bowl, and eggs, egg whites and applesauce in another.
3. Add wet into dry and mix in grated carrots.
4. Split batter evenly between the two pans and bake for 40 minutes.
5. For frosting, whip butter and cream cheese until smooth. Gradually add ISOFLEX and Stevia.
6. After cakes are done, let cool and spread icing on the sides and top of the first cake. Place the second cake on top and ice the sides and top with remaining icing.
For the most part, these recipes are significantly lower in calories than traditional versions of these treats would be. And all of them are lower in carbohydrates and fat due to the dramatically increased protein content, thanks to the inclusion of high-quality products such as ALLWHEY and ISOFLEX. So if you’re going to indulge over the holidays, try whipping up one of these delicious recipes. Eat great and train hard, and your results will be well within your reach!
