The Original Beltsander Brownie

Posted on by Steve Hall

So across the internet there are images of bowls of delicious looking brownie going around. I kept seeing people refer to them as the beltsander brownie…all I had in my head was sanding paper. Totally didn’t get it. Plus I have tried ‘protein brownies’ in the past that weren’t all that great. However, this brownie totally wasn’t like those, just like my bean brownies, it rocked.

The Original Beltsander Brownie recipe:

  • Scoop of protein.
  • 10g Cocoa Powder.
  • Tspn Baking Powder.
  • 60ml Milk.

You mix all the above into a thick paste and then microwave for around 30 seconds.

I went ahead with the above, but me being me I wanted to try and jazz it up. I knew egg whites had worked wonders in recipes like this before, and so I added in 25g.

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My Pimped Beltsander Brownie recipe:

  • 25g of MyProtein Total Protein (mixed blend).
  • 10g Cocoa Powder or MyProtein’s Chocolate Smooth Flavouring.
  • Tspn Baking Powder.
  • 60ml Skimmed Milk.
  • 25g Egg Whites.

In my 700W microwave it took 60s, let it cool off a little, plate it, and you got yourself a sweet brownie. If the simplicity wasn’t enough for you, the taste for the calories is insane:

Macros

23g Protein 6g Carbs 2g Fat — 143kcal

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Simple 5 Minute Protein Cake

Posted on by Revive with Stephen Hall

Hey guys, anyone following me on the social media will have noticed I have been making some aesthetic, TAF, yummy, nom, GAF looking protein cakes! Sorry it has taken so long to release the recipe, but the wait will be worth it, because you’re about to see how to make one of these bad boys.

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Oh and if you’re not following me on the social media then check the below:

The Standard Sweet Potato Cake

Ingredients:

  • Whey Protein Powder – 15g
  • Sweet Potato – 120g
  • 1 Medium Egg
  • 1tsp Baking Powder
  • 50g 0% Fage Greek Yoghurt
  • Sweetener (FlavDrops, Truvia, Stevia, Sugar etc.)

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Method

  1. Cook sweet potato in microwave till soft and let cool (so the egg doesn’t cook when blending).
  2. Add all ingredients into a food processor and blend until smooth, adding water till a thick soupy like texture is achieved.
  3. Cook in a non-stick, microwave safe bowl or mug for 2-3m.
  4. Flip out onto a plate and top with your choice of sauce or icing.

Macros: 25g Protein, 25g Carbohydrates, 7g Fat – 260kcal

The Low Cal Cake

Ingredients:

  • Whey Protein Powder – 15g
  • Butternut Squash – 150g
  • 50g Eggwhites
  • 1tsp Baking Powder
  • 50g 0% Fage Greek Yoghurt
  • Sweetener (FlavDrops, Truvia, Stevia, Sugar etc.)

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Method

  1. Exactly the same as above, but the butternut squash will take a bit more cooking and will produce a wetter cake.

Macros: 25g Protein, 20g Carbohydrates, 1g Fat – 185kcal

High Protein Frosting

Ingredients:

  • Whey Protein Powder – 15g
  • 50g 0% Fage Greek Yoghurt
  • Sweetener (FlavDrops, Truvia, Stevia, Sugar, Cinnamon etc.)

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Macros: 15g Protein, 2g Carbohydrates, 1g Fat – 70kcal

So there we have it guys, the protein cake! As you can see there are loads of variants and possibilities to these cakes, such as changing out the sweet potato for a plain white potato (need to try!) or oats or flour, all will give you a similar result. Remember to fit these to your specific needs, that means fit them to your macros ;).

Again to catch more recipes like these be sure to follow me on:

Cheers and revive stronger peeps!