Chef_Beast’s BodyBlog

A fairly recent favorite dish of ours, is this dish here for what i"ll call "Soy-encrusted sweet&sour turkey" (or chicken)

Directions:

I grind up a ton of dried soybeans to make a chunky-grained soy flour with my badass Cuisenart food processor, then using a good cup of this, seasoned with salt, pepper, and garlic powder creates the coating. I just beat one egg, and I toss in some fairly big but bitesized cubes of turkey breast in the egg to get them ’sticky’. Then I toss all the coated cubes into the big tub with the soybean coating, and toss it around and it gets all the soy flour and bigger crunchier bits to coat it. then in a skillet, i heat up some olive oil to about medium, and plop in the coated turkey cubes sizzling in there, turning them to lightly brown each side. If there was a lot of extra coating that fell off in this process (which starts to burn at the bottom) then after hte turkey is done, I take out the turkey pieces, dump out the excess coating, and put the turkey back in and just for hte very last minute, I toss them around with just enough Sweet & sour chili sauce (spicy-hot), and voila!
So essentially it turns out to be a somewhat improved/healthier version of fried chicken you get in asian stir-fry dishes– first off turkey has a mildly better proportion of amino acid quantities compared to chicken, and it does not use regular carbohydrate-loaded flour as a batter– instead soybeans ground up have an excellent large proportion of protein, some good lipids and low in carbs. Importantly for this dish it delivers that extra bit of crunch without it having to be deep-fried. Just some good ol olive-oil sautee work gets it just right! And not to mention, olive oil is among the best types of oil to heat to high temperatures without forming trans-fats (unlike Canola oil)

I’ve served it many times, over a bed of vegetables and/or rice noodles, or rice, or just plain, and there’s never been leftovers!

I finally prepped my own first batch of high-protein bars!

Took a look at what different people do in many recipes from many sources, and then came up with my own–so here goes:

Ingredients:

5 egg whites (into a big heat-proof bowl for cooking over a double-boiler)

~10 heaping Tbsp homemade almond-butter (ie take almonds in a food processor with a pinch of salt and grind them up until turns into something much like peanut butter, except almonds have a healthier array of fats than peanuts)

2 one-ounce squares of Bakers unsweetened chocolate

~1/2 -2/3 cup of skim milk

6 scoops of vanilla protein powder (100% protein, mix of whey protein and something else I think)

3 packages of pure gelatin powder (unflavored, also pure protein– each little pack was 7 g, so about 21 g )

1/2 cup ground dried soybeans (I make my own soy bean flour here since I haven’t found pure soy flour in Swiss stores)

1 cup of high-protein whole wheat flour

1/3 - 1/2 cup of nonfat dry milk

1/4-1/3 c dark brown sugar
Preparation:

In a double-boiler boiling with medium-high heat, beat the egg whites and sugar with an electric mixer until fluffy and cooked (a few minutes). Then put the chocolate cubes in the milk microwaved to melt the chocolate, by stirring it into a thick chocolatey mixture when milk is hot.

Then pour in all the dry ingredients, almond-butter and melted chocolate into the egg whites and stir (a bit of an arm workout near the end, itself!)

Onto wax paper or parchment paper, scrape out dough, hten roll it out into a slap, and I sprinkled on a very light layer of finely grated toasted coconut to help make the outside less sticky.

Also… I left them out on the counter to 100% cool down for about 2-ish hours, which I found helped slighly dry out the bars which would help for preservation, and to keep them less sticky in storage. (flipped them over once, too, to dry both sides)

They turned out quite good for a first try! Texture was just right, firm enough to hold togeter in nice bars but fairly soft and chewy inside. And with the ~1/3 c sugar, they were just very lightly sweet and seemed to be the perfect amount. My boyfriend ate a ton of them probably at a faster rate than his heavy weights workouts haha

Overall made 20 bars plus some trimmings…already all gone….hrmm. This weekend will make another batch!