A twist on “anabolic”: Greg Doucette’s anabolic cookbook

by Will Li (’23) | November 16, 2020

Strawberry ice cream. Photo by Will Li (’23)

What comes to mind when you hear the word “anabolic”? Most people think about performance-enhancing steroids and the so-called “roid rage” that arises after people take steroids. However, after reading IFBB Pro bodybuilder Greg Doucette’s anabolic cookbook, you will think differently.

Anabolic, simply put, means building larger molecules from smaller molecules; both photosynthesis and muscle growth are anabolic processes. The anabolic cookbook shares satiating recipes full of protein that help people maintain a healthy physique. This is accomplished by including low calorie-dense foods such as vegetables that still have high volume. An example of calorie density is spinach versus butter: a pound of spinach contains 100 calories, while a pound of butter contains 3000 calories. The cookbook also includes organic whole foods like fruits, making its recipes perfect options for healthy eating.

The cookbook also displays amazing versatility because the recipes’ ingredients can be easily substituted. For instance, the fruit-based ice cream recipes work for all fruits, as long as the weight of the fruit used is the same. Because I didn’t have blueberries, I used strawberries instead when following my favorite recipe in the cookbook: the blueberry ice cream. Here are the original ingredients, and here’s how I improvised:


1 scoop RYSE whey protein powder

35g frozen blueberries 

1/2 tsp. guar gum 

1/3 cup unsweetened almond milk 

1 large handful of ice 

My version:

1 scoop Isopure whey protein powder 

35g frozen strawberries

1/2 tsp. xanthan gum

1/3 cup unsweetened almond milk 

1 large handful of ice

You can also modify the proportions of each ingredient to modify the final product. For the ice cream recipes, adding more xanthan gum will increase the thickness and adding more ice will make the ice cream take up more volume. Sweeteners can also be added to satisfy your sweet tooth. 

The cookbook is amazing when it comes to fewer calories, more protein, and higher volume. While normal ice cream packs on a thousand calories but only fifteen grams of protein per quart, the ice cream I listed above packs in twenty-five grams of protein per quart. And the calories? 185, almost five times fewer. You might wonder if the caloric reduction makes the ice cream taste worse, but nope: this anabolic ice cream tasted amazing. It had the same creamy texture as normal ice cream and tasted sweet from the strawberries.

Here are some other fun recipes: the flatbread pizza, the blueberry pancakes, and the most famous one, the anabolic French toast. This fun breakfast dish involves dipping bread into a mixture of cinnamon, vanilla, and liquid egg whites, and then cooking the bread on a pan. The mixture gives the bread the thickness of French toast, as well as tasty flavors from the spices. This dish goes perfectly with some fruit and a small dash of syrup.

The cookbook’s recipes also have a fun, innovative twist. For example, the ice cream recipes are made using a blender rather than an ice cream maker, and the pizzas are made with flatbreads and tortillas instead of traditional dough. Additionally, the pancake recipes’ batter is made using a blender! (Blenders are used a lot in the cookbook.) These ingenious recipes make the cooking process exciting because you’re always trying something new. Overall, the anabolic cookbook is perfect for anyone, whether you’re trying to gain muscle, lose fat, or just make some fun recipes while eating healthily.

Categories: Food

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