Fitness

3981 readers

3 users here now

founded 1 year ago

MODERATORS

odin

sacbuntchris

buff.cooking - based recipe collection (buff.cooking)

submitted 2 months ago by [email protected] to c/fitness

10 comments fedilink hide all child comments

Hey together,

I've forked based.cooking and created a version where I plan on adding my fitness focused recipes peu a peu.

https://buff.cooking/

The difference to based.cooking is that every recipe must have the macronutrients listed and ideally be fitness focused.

If anyone wants to contribute their go to high protein or dieting meals feel free to open a PR based on the develop branch!

Cheers,

23Ro

top 10 comments

sorted by: hot top controversial new old

[–] [email protected] 3 points 1 month ago (1 children)

Is there only two recipes? Banana bread and the broccoli one?

[–] [email protected] 3 points 1 month ago (1 children)

It's five now - feel free to contribute :) I'm adding more little by little over the next coming days since I'm pretty busy work wise; but I'm very happy to review a PR with a new recipe!

[–] [email protected] 3 points 1 month ago (1 children)

Ahh yea cool. I thought maybe it wasn't loading for me. Good luck. Looks fantastic.

[–] [email protected] 2 points 1 month ago

Thank you!

[–] [email protected] 2 points 2 months ago (1 children)

Looking at the banana bread recipe. It uses 40g of flour with 300g of wet stuff. Are you sure that's supposed to form a dough?

[–] [email protected] 1 points 2 months ago (1 children)

Dry ingredients in total are:

20 + 20 + 20 + 30 + 30 = 120g

Depending on your protein powder (casein, pea, whey isolate etc.) there is more or less binding of liquids - I recommend fine tuning it to your liking but this is a pretty thick dough on my end :D

[–] [email protected] 1 points 1 month ago (1 children)

Hm, interesting. I guess oat and coconut flour behave very differently from AP flour? My usual banana bread recipe has a higher dry to wet ingredients ratio than this and it doesn't get anywhere near dough consistency.

[–] [email protected] 1 points 1 month ago

Yes! Main benefit is that it result in a much nicer carb to protein ratio. I use a pea and whey blend from time to time. Comes out really nice. But in this scenario I even have to add some water to make the dough not too thick!

[–] [email protected] 1 points 2 months ago (1 children)

I can't get to the site

[–] [email protected] 2 points 2 months ago

Oh that is weird. I'm using github pages, maybe DNS isn't propagated everywhere yet (just configured it a few hours ago and it might take up to 24h)