Full Day of FALL RECIPES!! - IIFYM FDOE #13 - The Macro Experiment

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Here are all of the full written recipes included in this video:

*PUMPKIN MOUSSE*
Calories: 172
*Protein: 24 grams
*Fat: 0 grams
*Carbs: 19 grams
Serving Size: 1 Serving (175g)
Yield: 2 Servings (350g)
Ingredients:
– 60g canned pumpkin puree
– 225g nonfat greek yogurt
– 30g vanilla whey
– 27g fat free cool whip
– 12g fat free sugar free cheesecake pudding mix
Directions:
1. Place all ingredients in food processor and blend for 3-5 minutes until completely smooth.
2. Pour into two glasses and refrigerate for at least an hour. Enjoy!

*TRICK-OR-TREAT CHILI*
Calories: 251
*Protein: 23 grams
*Fat: 6 grams
*Carbs: 27 grams
Serving Size: 250g
Yield: 10 servings (2500g)
Ingredients:
– 900g (2 lb) lean turkey ground turkey
– 5g dark cocoa powder (trust me 😉 )
– 2 packets chili mix
– 400g (16 oz can) kidney beans, rinsed and drained
– 400g (15 oz can) pinto beans, rinsed and drained
– 800g (2 14.5 oz cans) diced tomatoes
– 400g (15 oz) tomato sauce
– 200g diced bell peppers (any color)
– 1/4 tsp cinnamon
Directions:
1. Brown turkey over stovetop.
2. Add peppers and cook with turkey.
3. Drain turkey/peppers and place in a large pot.
4. Add all other ingredients and bring to boil.
5. Turn heat to low and let simmer for 20 minutes. Enjoy!

*APPLE PECAN STUFFED PORK CHOPS*
Calories: 308
*Protein: 23 grams
*Fat: 20 grams
*Carbs: 8 grams
Serving Size: 1 Pork Chop
Yield: 4 Pork Chops
Ingredients:
– 4 112g (4oz) pork chops
– 16g light brown sugar
– 15g walden farms 0 calorie maple syrup
– 100g finely chopped apple
– 24g finely chopped pecans
– dash of cinnamon
Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine brown sugar, syrup, apple, a dash of cinnamon and pecans.
3. With a sharp knife, cut pork chops length-wise to create pockets to hold the apple/pecan mixture. Try to cut as much as you can into the pork, while leaving only one small opening on one side.
4. Stuff each pork chop with the mixture in the small bowl. Add a dash of cinnamon on top of the pork chops.
5. Place a pan on the stovetop over high heat. When it’s very hot, sear each side of the pork chops for two minutes each.
6. Transfer pork chops to a baking dish and place in oven, covered for 30 minutes.
7. Uncover and let cook for 10 more minutes. Enjoy!

*PECAN PIE BAKED OATS*
(I changed the recipe slightly in this video to reduce the calories to better fit my macros; this recipe is super easy to modify to your macros!)
Calories: 529
*Protein: 36 grams
*Fat: 21 grams
*Carbs: 49 grams
Serving Size: About 230g (depends on water added)
Yield: 1 Serving
Ingredients:
– 40g quick oats
– 10g crushed pecans
– 8g light brown sugar
– 30g vanilla whey (I used Carbon Build)
– 1 tsp vanilla extract
– 10g light Karo corn syrup
– 1 egg
– 14g light butter
– ¼ tsp baking powder
Directions:
1. Preheat oven to 325 degrees.
2. Melt butter slightly in a mixing bowl, then mix in all other ingredients except for pecans and brown sugar.
3. Add water until cake batter consistency is reached.
4. Pour batter into greased 5”-6” ramekin.
5. Sprinkle brown sugar and pecans on top.
6. Bake for 12-15 minutes until center is just slightly gooey (check with a toothpick). Enjoy!

For MORE recipes like these (I write 3-4 a week), sign up for Avatar Nutrition! It is a macro coach/massive flexible dieting resource/macro friendly recipe library:
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Other places to find my recipes:
www.BioLayne.Com
www.TheMacroExperiment.com

"Thoughts and Reflections" Blog post about my reasoning for holding off on competing:
http://www.themacroexperiment.com/blo...

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