Rahul Kamat(@rahul__kamat) 인스타그램 상세 프로필 분석: 팔로워 11,752, 참여율 0.61%

Dubai Chocolate Cake 🍫 Per Slice (Makes 8): 219 Calories | 15g Protein | 28g Carbs | 6g Fat INGREDIENTS Cake (dry): - 80g Self Rising Flour - 35g Whey Protein Powder - 20g (4 Tbs) Dark Cocoa Powder - 96g (1/2 Cup) Erythritol - 1 tsp Baking Soda - 1/4 tsp Baking Powder - Pinch of Salt Cake (wet): - 2 Eggs - 224g (1 Cup) Applesauce - 140g Greek Yogurt - 50g Pumpkin Puree Frosting: - 8oz (1 Block) Fat Free Cream Cheese - 120g Greek Yogurt - 25g Dark Cocoa Powder - 5g SF Pudding Mix - 12g Protein Powder - 6-8 Packets of Sweetener (adjust to taste) Pistachio Topping: - 65g Kataifi - 70g Pistachio Butter - Sweetener - Pinch of Salt RECIPE 1. Whisk the self-rising flour, whey protein powder, dark cocoa powder, erythritol, baking soda, baking powder, and salt in a bowl until the dry base is completely uniform. 2. Whisk the eggs thoroughly in a separate larger bowl, then mix in the unsweetened applesauce, pumpkin puree, and plain non-fat greek yogurt until smooth. 3. Fold the wet ingredients into the dry bowl just until combined, divide the batter equally into three parchment-lined cake tins, and bake at 350°F for 20–22 minutes. 4. Toast shelled pistachios in the oven, process them in a food processor for up to 30 minutes until smooth and runny, and store your homemade pistachio butter in a jar. 5. Whip the fat-free cream cheese, plain non-fat Greek yogurt, dark cocoa powder, sugar-free pudding mix, vanilla protein powder, and sweetener into a thick chocolate frosting and chill it in the fridge. 6. Toast the kataifi in an oil-sprayed pan until golden brown, then mix it in a bowl with the homemade pistachio butter, a pinch of salt, and erythritol until combined. 7. Stack the cooled cake layers by spreading the chocolate frosting over the first two tiers, spreading the crunchy pistachio filling edge-to-edge over the third tier, and garnishing the top with a rim of crushed pistachios.

Another dub for white monster

White Chocolate Raspberry Protein Cookies Per Cookie (Makes 6): 130 Calories | 7g Protein | 8g Carbs | 8g Fat INGREDIENTS Cookie (dry): - 45g Oatmeal - 22g Whey Protein Powder - 22g Casein Protein Powder I use @legion (code RAHUL) - 50g Erythritol - Pinch of Baking Soda - Pinch of Salt Cookie (wet): - 56g Butter - 30g SF Maple Syrup - 1 tsp Vanilla Extract Mix-Ins: - 30g Raspberry - 15g White Chocolate Chips RECIPE 1. Whisk 45g oat flour, 22g whey protein, 22g casein protein, 50g erythritol, and a pinch of baking soda and salt until fully combined. 2. Melt 56g of butter and mix it with 30g of sugar-free maple syrup and 1 tsp of vanilla extract. 3. Combine the wet and dry ingredients, then chill the dough in the freezer for 2 minutes before folding in 30g of raspberries and 15g of white chocolate chips. 4. Refrigerate the completed dough for 1 hour to firm up the butter and ensure the cookies don’t spread too thin. 5. Divide the dough into 6 equal balls, shape them into circles, and place them on a baking tray with parchment paper. 6. Bake at 325°F for exactly 10 minutes and let them cool on the pan for 30 minutes to reach the perfect chewy texture.

Entire Pizza: 753 Calories | 50g Protein | 100g Carbs | 13g Fat INGREDIENTS - 120g (1 Cup) Self Rising Flour ($0.19) - 100g Greek Yogurt ($0.41) - 80g Pizza Sauce ($0.18) - 56g Light Mozzarella Cheese ($0.48) - 17 Slices Turkey Pepperoni ($0.84) Whole Pizza: $2.10 Per Slice: $0.26 RECIPE: 1. In a large bowl, mix together the self-rising flour, greek yogurt, and salt with a spoon until it starts to come together. 2. Knead the mixture right in the bowl for a few minutes by folding it over on top of itself repeatedly, which helps develop gluten and creates a chewy, airy dough. 3. Place your dough ball onto a sheet of parchment paper lightly dusted with a little extra self-rising flour, and roll it out nice and thin, making sure to flip it occasionally so it doesn't stick. 4. Trim any excess parchment paper so it doesn't burn, then pre-bake the bare crust in a 450°F oven for ten minutes so it can fully cook through. 5. Pull the pre-baked crust from the oven and spread on an even layer of pizza sauce, then top it with light mozzarella cheese, oregano, garlic powder, and slices of turkey pepperoni. 6. Toss the pizza back into the oven for about seven more minutes until the cheese is completely melted and golden brown, then slice it up to enjoy.

@davidprotein ice cream shop in nyc review

Paneer or Chicken Tikka Burgers 🍗🍔 These & 250+ other recipes waiting for you in my app @flvr.app Per Chicken Burger (Makes 4): 385 Calories | 34g Protein | 39g Carbs | 10g Fat Per Paneer Burger (Makes 4): 475 Calories | 21g Protein | 41g Carbs | 26g Fat INGREDIENTS - 8 Chicken Tenderloins (2oz each) or 4 Slices of Paneer (4oz Each) - 4 Burger Buns - Lettuce - Tomato - White Onion Dry: - 30g Panko - 1 Tbs Tandoori Masala Powder - Salt - Pepper - Garlic Powder - 28g Parmesan Wet: - 120g Greek Yogurt - 1 Tbs Tandoori Masala Powder - Salt - Pepper - Garlic Powder Tandoori Mayo: - 60g Light Mayo - 1 Tbs Tandoori Masala Powder - 1 Tbs Sriracha RECIPE: 1. In a bowl, mix the greek yogurt, 1 Tbs Tandoori Masala, salt, pepper, and garlic powder. 2. In a separate bowl, mix the Panko breadcrumbs, Parmesan cheese, 1 Tbs Tandoori Masala, salt, pepper, and garlic powder. 3. Take the chicken tenderloins or paneer slices, dip them into the wet greek yogurt mixture (wiping off the excess), and then toss them immediately into the dry Panko station until fully coated. 4. Spray the breaded chicken tenderloins or paneer slices, with oil and air fry at 350°F (175°C) for 12 to 15 minutes until crispy. 5. Whisk together the light mayo, Sriracha, and Tandoori Masala powder. Adjust ratios to taste. 6. Lightly toast the burger buns in the oven. 7. Sauce both sides of the buns. Layer with lettuce, crispy chicken tenders or paneer slice, sliced tomato, and white onions.

Buffalo Chicken Dip 🥘 More recipes in flvr app Per Serving (Makes 4): 433 Calories | 60g Protein | 14g Carbs | 14g Fat INGREDIENTS - 1 Rotisserie Chicken (300g White Meat + 350g Dark Meat) - 224g (1 Block) Fat Free Cream Cheese - 340g (1 ½ cups) Greek Yogurt - 14g Ranch Seasoning - 210g Frank’s RedHot - 100g Light Cheddar Cheese - 1/2 tsp Pepper - 3/4 tsp Garlic Powder - 4 Cloves Garlic, Chopped - 1/2 tsp Onion Powder - 1 tsp Parsley - 1/2 tsp Dill - 1/2 tsp Smoked Paprika - 1/2 tsp Paprika RECIPE 1. Remove the skin from the rotisserie chicken, then pull the white meat and dark meat off the bones and chop it into smaller pieces. 2. In a large bowl, combine the fat-free cream cheese, plain nonfat greek yogurt, ranch seasoning, pepper, garlic powder, chopped garlic, onion powder, parsley, dill, smoked paprika, paprika, and Frank’s RedHot Buffalo Sauce until the mixture is smooth and creamy. 3. Shred the light cheddar cheese and mix a portion of it directly into the creamy buffalo sauce. 4. Pour the blended buffalo sauce over the chopped chicken and mix it thoroughly to ensure every single piece is fully coated with no dry spots remaining. 5. Transfer the sauced chicken mixture into a baking dish, flatten it into an even layer, and sprinkle the remaining light cheddar cheese over the top. 6. Bake in the oven at 350°F for 25 to 30 minutes until bubbling and golden, then finish with parsley flakes and an extra drizzle of buffalo sauce before serving.

Salted Caramel Cookies 🍪 Per Cookie (Makes 6): 133 Calories | 7g Protein | 9g Carbs | 8g Fat INGREDIENTS Cookie (dry): - 45g Oat Flour - 22g @legion Salted Caramel Whey Protein Powder (code RAHUL) - 22g @legion French Vanilla Casein Protein Powder (code RAHUL) - 50g Erythritol - Pinch of Baking Soda - Pinch of Salt Cookie (wet): - 56g Butter - 30g SF Maple Syrup - 1 tsp Vanilla Extract Mix-In: - 15g Toffee Bits Topping: - 8g Caramel Syrup RECIPE 1. Whisk the oat flour, salted caramel whey protein powder, french vanilla casein protein powder, erythritol, baking soda, and salt in a bowl until all dry ingredients are perfectly combined. 2. Melt the butter and stir in the sugar-free maple syrup and vanilla extract, then pour this liquid mixture into the dry ingredients and fold with a spatula until a cookie dough forms. 3. Fold in the toffee bits, divide the dough into six portions on a baking tray, and bake at 350°F for 8 minutes. 4. Remove the cookies from the oven and let them cool for at least 15 minutes to firm up their structure before drizzling with caramel syrup.

Turn Oatmeal into Cookies with 25g Protein 🍪 Entire Recipe (All The Cookies): 474 Calories | 25g Protein | 37g Carbs | 24g Fat INGREDIENTS Dry: - 25g Self Rising Flour - 20g @legion French Vanilla Casein Protein Powder (code RAHUL) - 60g Erythritol - Pinch of Salt Wet: - 56g Light Butter - 5g Vanilla Extract - 7g (1/2 Tbs) Molasses - 1 Egg Mix-In: - 15g Mini Chocolate Chips RECIPE 1. Mix all dry ingredients in a bowl. 2. Melt butter. 3. Mix all wet ingredients in a separate bowl. 3. Fold together dry and wet. 4. Fold in mini chocolate chips. 5. Line baking tray with parchment and form 8 cookies. 6. Bake at 350°F for 9 mins.

Crispy Sushi Tacos 🍣🌮 Per Sushi Taco (Makes 3): 117 Calories | 13g Protein | 15g Carbs | 12g Fat INGREDIENTS - 3 Sheets of Seaweed - 3/4 Cup of Sushi Rice Cooked (45g Dry Rice) - Cucumbers - Avocado (optional) Spicy Tuna: - 1 4oz Can Tuna - 25g Greek Yogurt - 15g Soy Sauce - 5g Rice Vinegar - Sriracha - Pinch of Salt - Pinch of Garlic Powder Spicy Mayo: - 100g Greek Yogurt - 20g Sriracha RECIPE 1. Cut seaweed into circles. 2. Press rice onto seaweed. 3. Shape into tacos and air fry @ 375°F for 10 mins, or until rice is crispy. 4. Mix all your ingredients for the spicy tuna. 5. Mix all your ingredients for the spicy mayo. 6. Fill tacos with spicy tuna, cucumbers, avocado, spicy mayo, and sesame seeds.

Which scoop are you choosing? 🍨 Fruity Pebbles Cereal Milk Ice Cream: 218 Calories | 14g Protein | 32g Carbs | 4g Fat Cinnamon Toast Crunch Cereal Milk Ice Cream: 294 Calories | 40g Protein | 24g Carbs | 4g Fat Reese’s Puffs Cereal Milk Protein Ice Cream: 360 Calories | 45g Protein | 31g Carbs | 7g Fat Honey Nut Cheerio’s Cereal Milk Protein Ice Cream: 308 Calories | 44g Protein | 26g Carbs | 3g Fat

Makes 8 shots: - 3 Oranges - 2 Lemons - 3 Carrots - 6 inch Ginger Root - 3 inch Turmeric Root - Black Pepper