My hoop dreams were blocked before they even began because of my size. I was short until 10th grade and even then I was too skinny to play, according to the basketball team coach. Because of my size limitations, I began to drink weight gain protein shakes, but sadly, my metabolism still wouldn’t allow me to gain any weight. Now thanks to my propensity to eat desserts and sweets, my metabolism is my best friend. As a tribute to high school me, I decided to make my own gourmet weight gain protein shake.
Food calories are the energy that we derive from macromolecules such as fat, carbohydrates, and proteins in food through the process of cellular respiration. Cellular respiration begins with glycolysis which creates NADH, FADH2, ATP, and two pyruvate molecules. The pyruvate undergoes the Krebs cycle, which creates more NADH, FADH2 and ATP. The final step of cellular respiration is to oxidize the NADH and FADH2 through the Electron Transport Chain to create more ATP. In a perfect system, this process would create 38 ATP molecules, but due to molecules leaking out at various stages it is currently estimated that about 29 or 30 ATP molecules are produced.
The purpose of a weight gain shake is to provide people with a large amount of calories from a healthy source. It is important to choose fat sources that are high in polyunsaturated fats. Peanut Butter makes a great choice because it is calorie dense, contains healthy fats, and has a high protein content. I also utilize the whole egg because the yolk contains fats and proteins. It is possible to use just the white as well, if you want to further control your fat consumption.
1 ½ cups Milk- 12 g fat, 12 g protein, 12 g sugar, 225 calories (nonfat 0.3 fat, 120 cal)
2 whole eggs
3 tablespoons of Cocoa Powder- 3 g fat, 3 g protein, 36 calories
1 tbs of sugar
3 tbs of peanut butter- 32 g fat, 16 g protein, 6 g sugar, calories 376
Pinch of salt
Ice (desired amount)
- Scald the milk on medium heat with cocoa powder. This should take about 5 minutes (Heat until just small bubbles begin to appear).
- Whisk eggs, salt and sugar.
- Temper the eggs into the milk: While whisking, slowly pour about 1/3 of the milk mixture into the eggs. Then slowly pour the milk-egg mixture into the milk pot while stirring.
- Return pot to stove on low heat.
- Constantly stir until 170° F. If you don’t have a thermometer, then keep it on the stove for one minute or until milk appears thicker.
- Strain the milk into a heat-proof container. Then allow it to cool on counter for 30 minutes and place in refrigerator for at least 30 minutes.
- Place the ice cubes, peanut butter, and milk mixture into the blender and blend until smooth and frothy.