Recipes - Redcon1
Mini Apple Pie - HEALTHY EDITION
One of my favorite breakfast foods is a muffin and the smell of apple pie makes me think “Thanksgiving,” which is why I decided to make a dairy free, sugar-free healthy ‘Mini Apple Pie.’ The great part about this recipe is that I already had all of the ingredients in my kitchen before I did any Thanksgiving Day shopping - there weren’t any special trips to the food store to make this!
Macros (entire batch):
- Protein 35g
- Carbs 59g
- Fat 3g
- 1/3 cup Unsweetened Vanilla Almond Milk
- 1/2 cup Liquid Egg Whites
- 2/3 cup Quick Oats (NOT steel cut)
- 1 scoop Redcon1 MRE Dutch Apple Pie
- 4 packets of Splenda
- 1/2 tsp Vanilla Extract
- 1 Medium Apple cored and cut into small cubes
- No Stick Cooking Spray
- Sugar Free Maple Syrup
- Muffin Baking Pan
- Blender – I use a Nutribullet to make it easier
- Start by preheating the oven to 325 degrees F
- Make tiny ‘tins’ to hold the batter – I use a muffin baking pan and tinfoil for easy cleanup and tiny to-go containers
- Rip 8-10 inch long sections of tinfoil that you will tear into quarters.
- Take each quarter section & lightly push the tinfoil to line an individual muffin tin being careful not to create tears.
- Spray the tinfoil in each tin with no-stick cooking spray and set to the side
- Core the apple and chop it into cubes that will be tiny enough to fit into the muffin tins. Place in a bowl and set to the side
- Combine all of the dry ingredients (quick oats, MRE & Splenda) in a small container and set aside
- If you prefer to have the muffin consistency lighter and fluffier use a third to a half a cup of quick oats. I preferred to use more oatmeal because I wanted the muffin denser to mimic the crust of the apple pie.
- In the blender container, combine all the of the liquid ingredients (egg whites, almond milk & vanilla)
- Dump the dry ingredients into the blender container with the liquids and blend until there are no lumps in the batter
- Pour the batter into each individual muffin tin lined with tinfoil and fill up each tin about half way
- The batter filled up nine muffin tins on my baking pan
- With your fingers take a few cubs of apple and place them into the center of each muffin tinfoil with the batter
- Place entire muffin baking pan with the loaded foils into the preheated oven and cook for 15 minutes
- Let the muffins cool for a few minutes until the tinfoil is able to be touched. Grab the edges of the tinfoil and let the muffins finish cooling on a plate for another minute
- Drizzle about half a tablespoon of sugar free syrup over each individual muffin and sprinkle with cinnamon to taste
- Serve the muffins warm & enjoy!!
Vanilla Froyo-ish Puddin’
What’s apple pie without vanilla ice cream on top? This is tasty in a bowl on its own or I’ve been known to add a spoonful or two on top of a mini apple pie
Marcros (entire batch):
- Protein 6g
- Carbs 4g
- Fat 3g
- 1 cup Unsweetened Almond Milk
- 1 scoop Redcon1 Vanilla Isotope
- 1/2 tsp Bob’s Red Mill Gluten Free Xanthan Gum
- 1/2 tsp Vanilla Extract
- 4 packets of Splenda
- 6 – 8 ice cubes
- Splashes of water
- Blender – again, the Nutribullet is the easiest and quickest cleanup for me to use to make this recipe
- Combine all of the dry ingredients in a bowl and set to the side
- In the blender container place the ice cubes and then add the rest of the liquid ingredients
- Be sure when adding a few splashes of water to leave room for the dry ingredients to stay below the maximum contents fill line.
- Dump the mixed dry ingredients in the blender container on top of the liquid with ice cubes
- Shake the sealed container to mix the liquid and dry contents and blend until ice cube chunks are gone and the mixture has a frothy texture
- Eat immediately after making in a bowl or on top of a mini apple pie because, after all, it is Froyo-ish Puddin’!!
Written By: Samantha DiSabello
Shrimp over Green beans
- 1 lb fresh frozen large shrimp peeled & deveined with tail on
- 2 Tbs + 2 Tbs minced garlic
- 2 Tbs + 2 Tbs chopped onion
- Raw green beans (I buy 2 lbs. and use enough to line the bottom of my serving platter)
- 1/2 Tbs + 1 tsp salt
- ½ Tbs ground black pepper
- 1 Tbs red pepper flakes
- 2 Tbs + 2 Tbs extra virgin olive oil
- 2 Tbs of lemon juice
- 9x13 Pyrex baking dish (or similar sized serving platter that you like)
- Large lettuce leaves (to be used as garnish to line the bottom of the serving dish)
- 3 lemons (cut into garnish wedges)
- Wok pot (to cook shrimp)
- Large pot with lid (to steam green beans)
- Pan (to brown onion and garlic)
- Start by placing shrimp into a large bowl with hot water to thaw if frozen
- Line the Pyrex dish, or serving platter, with lettuce leaves for garnish
- Using the large pot, fill with enough water that it barely covers the bottom of the pot
- After rinsing the green beans, place them in the pot with water and on the stove
- Turn the stove on med-high and cover with the lid – let cook for 10-15 minutes depending on desired softness
- On another burner, put 2 Tbs of extra virgin olive oil in a pan on med temperature
- After giving the oil a minute to heat up, add 2 Tbs of minced garlic and 2 Tbs of chopped onion
- Let the onions and garlic cook until they are slightly browned, stirring occasionally
- Once the green beans have been steamed to your desired softness, carefully remove them from the pot and spread along the lettuce that is already lining the serving platter
- Once the onions and garlic are a golden brown, drizzle the mixture from the pan onto the green beans distributing it evenly
- Sprinkle 1/2 Tbs of salt and 1/2 Tbs of ground black pepper evenly over the steamed green beans
- Next, place the wok on the stove and heat med to med-high
- In the wok add 2 Tbs of extra virgin olive oil with 2 Tbs of minced garlic and 2 Tbs of chopped garlic
- While the onions and garlic are browning, drain the shrimp from the water (remove tails if desired)
- Once onions are see through and garlic is browned, add the shrimp to the wok
- Stirring frequently, add 1 tsp of salt, 1 Tbs of red pepper flakes and 2 Tbs of lemon juice
- Cook the shrimp in the wok until they turn pink and slightly curl
- Spoon the shrimp from the wok on top of the green beans
- Use the cut lemon wedges as garnish - they are multifunctional and can be used when the dish is served for more lemon flavor!
Protein Hot Chocolate
For those of you strictly dieting or in prep through the holidays (bless you), I hope you fit this treat into your macros! Because, what would Christmas be without hot chocolate?!
- Protein 26g
- Carbohydrates 4g
- Fat 3g
- 8 oz unsweetened vanilla almond milk
- 4 oz water
- 1 scoop Redcon1 isotope (chocolate)
- 1 tsp unsweetened cocoa powder
- 2 packets of Splenda
- Microwave safe mug
- Shaker bottle
- Start by pouring the unsweetened almond milk and water into a shaker bottle
- In a separate bowl combine Redcon1 isotope, unsweetened cocoa powder and Splenda
- Transfer mixture into the shaker bottle and shake to mix ingredients
- Once there are no longer clumps of powder in the mixture, pour into mug
- Heat the mug in the microwave for a minute to a minute and a half – until the desired temperature is reached
Written by: Samantha DiSabello
"Hoo Yah" Ice Cream
This guilt free treat is amazing!!!! It's helped me during my Readiness Trials! It taste way better than Artic Zero or Halo Top that you find at the grocery stores in my opinion.
- 1 scoop Peanut Butter Chocolate Isotope
- 1/2c Liquid Egg Whites
- 1/4c Milk (whatever kind you prefer or you can use water)
- 1 pack of Truvia
- 2 Ice Cubes
- 3-4 tsp Almond Butter or Peanut Butter
- Blend everything except the Almond/Peanut Butter in an electric blender. I use the "Magic Bullet".
- Once everything is blended, pour mixture in a small plastic container that has a lid.
- Scoop 3-4 teaspoons of Almond/Peanut Butter into the mixture. Make sure you don't put them close together nor mix it in. This works best if they are small little bites.
- Put the lid on and stick in your freezer for 1-1.5 hours.
- Check it after one hour to see if it's ready. You want it to be the consistency of ice cream. But you don't want it completely frozen.
Blueberry Walnut Crumb Muffins
- Calories: 122
- Fats: 4 grams
- Carbs: 15 grams
- Protein: 7 grams
- Sugar: 3 grams
- Fiber: 2 grams
- 2 cups Oats (whole or quick)
- 1/2 cup Walnut pieces
- 1 Tbsp Vanilla extract
- 1/2 Tbsp Cinnamon
- 1.5 scoops Redcon1 Vanilla Isotope Protein Powder
- 1/2 Unsweetened Applesauce
- 1/4 cup Truvia Brown Sugar Blend
- 1/4 cup Spelt flour (can use whole wheat all purpose flour)
- 1 cup blueberries
- 3 egg whites
- Preheat oven to 400 degrees. Spray cookie sheet with non-stick cooking spray. Evenly spread out oatmeal and Walnuts on cookie sheet, drizzle vanilla extract over mixture then sprinkle with cinnamon. Toast for 10 minutes.
- Once toasted lower heat to 350 degrees.
- Mix oatmeal mixture, Protein Powder, Unsweetened Applesauce, Brown Sugar Blend, Spelt flour and blueberries.
- In separate bowl beat egg whites until peaks form. Gently fold egg whites in to oats.
- Separate batter into muffin tins lined with parchment baking cups.
- Bake for about 15 minutes or until golden brown.