PB & J Chocolate Beltsander Brownie

Ooooooo baby!! This low calorie, low carb, high protein dessert is definitely going to be a staple during my bikini competition prep!! Found the recipe on instagram where the #beltsanderbrownie is a huge hit. The first time I made this recipe, I microwaved it for 1 minute – don’t do this lol it was hard and gross and SO dry. Make sure you add enough almond milk and microwave it slowwwwwly so it doesn’t get over cooked. If you mess up the first one, I strongly urge you to try again :) it’s worth it!

Makes 1 brownie    Prep Time – 2 min    Cook Time – less than 1 min

Macros without toppings: 140 cals, 6g carbs, 2g fat, 26g protein Ingredients

1. 1 scoop chocolate protein powder (I used Dymatize ISO-100)
2. 1 tbsp unsweetened cocoa powder
3. 1/2 tsp stevia
4. 1 tsp baking powder
5. 1/4 – 1/3 cup almond milk

Topping Ingredients

1. 1/4 cup frozen berries
2. 1 tbsp PB2 or nut butter

Directions

• In a bowl, mix together the dry ingredients and then pour in the almond milk. Give it a good mix.
• Microwave for 30 seconds or until the edges are cooked and the centre is still gooey. If it’s not quite done after 30 seconds, then keep going for 5-10 second increments until ready. DO NOT OVER COOK – it’ll be gross and hard and ruined.
• To get your topping ready – thaw the berries in the microwave for 45 seconds and mix in a little stevia. In a separate bowl, mix PB2 with a tbsp water.

VARIATION

Cookies and Cream Beltsander Brownie

• Substitute the chocolate protein powder for cookies and cream flavour, don’t put in the cocoa powder and there ya go!!

• Top the brownie with the berries and drizzle on the PB2. Drool and enjoy.

Blueberry Protein Mug Cake

Ok so this is a TERRIBLE picture, I know. But I put it into the wrong bowl, and then made a big mess, and then look a little bite, and then another big bite…and it just all went downhill from there.  It’s lucky I got a picture of anything other than an empty bowl!

Ingredients for Cake

1. 2 tbsp eggs whites
2. 1 tbsp almond milk
3. 1 scoop casein protein powder (I used cookies and cream flavour)
4. 1/2 tbsp coconut flour
5. pinch of baking powder
6. pinch of stevia

Ingredients for Toppings

1. 1/2 cup blueberries – frozen or fresh
2. Sprinkle or cinnamon and stevia
3. 1/2 tbsp almond butter

Directions

1. In a mug, combine all the mug cake ingredients.  Microwave on high for approx 3 minutes, checking it half way through to make sure it’s cooking. Let the cake cool while you throw together your toppings.
2. Microwave your blueberries until warm and melty. Stir in cinnamon and stevia.
3. Place mug cake into a bowl.  Top with blueberry mixture and almond butter! Enjoy :)

Krystalfit Team after the Spartan Race in North Vancouver on June 14th