A Very unPinteresting Attempt

Pumped Up Kicks

While there will be an update on the overall diet and the related happenings in the next few days ago, tonight I tried to make some "baked" goods.  During the day, I was pretty excited for this project as it is very well known, I am an excellent cook, but my "baking" skills have yet to be tested and annoyingly posted on social media.  It might also have to do with not finding a descent low-carb protein bar that was at a good price range and my need for a compact and quick source of appropriate micro-nutrients while I travel and derail varies engineering projects.

Here's some bro-science explanation on why I made the bars... skip it if you want to go to the bars without pre-gaming.

Bro-Science Stuff

In truth, there's actually a lot of low-carb protein bars on the market which are priced fairly low.  Yet, most of the low-carb protein bars, you run into sugar alcohols.  Sugar alcohols, which are actually listed under carbohydrates, are not like the alcohols one may find at a unapproved fraternity function in a college setting, but is a sort of colorless, odorless, and sweet-tasting chemical structure that bonds with water well.  It in fact contains around 2-3 Cal/gram, but manufactures put them under carbohydrates in a nutritional label mostly because there is no where else to put them.  Both protein and carbohydrates are around 4 Cal/gram, but since the sugar-alcohols don't contain nitrogen, they are shoved under protein... err carbohydrates.  The question comes down to whether or not these are considered low-carb.  Well, they provide calories for sure, but studies indicates blood glucose spikes are very low when sugar alcohols are consumed, therefor, there should be very minimal insulin spike.

So why don't I just buy those?  But then this GI chart shows a little different story.

Ingredient	Sweetness	GI	Cal/g
Sucrose(sugar)	100%	60	4
Maltitol Syrup	75%	52	3
Hydrogenated Starch Hydrolysate	33%	39	2.8
Maltitol	75%	36	2.7
Xylitol	100%	13	2.5
Isomalt	55%	9	2.1
Sorbitol	60%	9	2.5
Lactitol	35%	6	2
Mannitol	60%	0	1.5
Erythritol	70%	0	0.2

Source: http://lowcarbdiets.about.com/od/whattoeat/a/sugaralcohols.htm

Sources make shit legit.

So most of the sugar-alcohols don't really cause as much of a glucose spike as sugar does, but it still might.  Worth the risk?  IS IT?  Considering the amount of fat I'm consuming is about the same as the average American, I think I should definitely do the upmost care in keeping my glucose spike low outside of my post-workout feeding.

There's also "Quest Bars" which are rated G-A-F and don't have sugar alcohols, but prettttty pricey.

Baked

The base recipe originated from food.com.

OMFG SO PINTERESTING

But I need the gainz and laziness + foresight has me baking en mass so it has been changed to down below:

-Coconut Oil, Organic Extra Virgin , 30 tbsp
-Cocoa Powder - Unsweetened 100% Cocoa, 8 tbsp
-Splenda Essentials - No Calorie Sweetener 1 Gram Fiber, 1.33 cup
-Cream, Heavy Whipping, 4 Tablespoon
-Natural Creamy Peanut Butter - Peanut Butter, 16 tbsp
-Walnuts, 1 Cup
-Casein Powder, 24 Scoop

You basically mix the first 3, melt them together, then add the rest, and freeze.

Total macros:

Total:

Cal: 9,420

Carbs: 238

Fat: 672

Protein: 664

Fiber: 128

Sugar: 36

 SO I didn't EAT IT ALL AT ONCE.

I made 25 portions which came out to:

Per Serving:

Cal; 377

Carbs: 10

Fat: 27

Protein: 27

Fiber: 5

Sugar: 1

 Pretty good aye?  It was Canada Day 2 days ago.

So I'm getting tired and have to go to work tomorrow so here is the picture diary.

SET UP.  IF YOU FAIL TO PLAN, YOU PLAN TO FAIL

This is not how you cook meth.  Well, I don't know.  I think.

Almost 2.5kg when complete...

DONE

How does it taste? Takes like peanut butter cookie dough brownie thing.  I guess it's okay if you're into that kind of thing. Dieting is hard. Honestly, it wasn't that hard to make... kind of.  It was just really time consuming to make every single bar and wrap them.  Next time, I'm just paying for the comfort and premium.  Gosh dang, I love America.