Cheesecake isn’t the most physique-friendly of foods, but we can fix that. No, this recipe isn’t really low carb or low fat, but it’s a huge improvement over the conventional version. Think of it as a cleaner, gains-building treat. With a base made from oats, and a filling sweetened by Metabolic Drive® Protein what more could you want? Here’s how to make it. Ingredients For the base 1 Cup rolled oats 2 Tablespoon natural honey 2 Tablespoon softened grass-fed butter 1 Heaping tablespoon natural crunchy peanut butter 1/2 Teaspoon cinnamon Few pinches of salt For the filling 3 Scoops vanilla Metabolic Drive® Protein 2 Whole eggs and 1 egg yolk 21 Ounces light cream cheese 5 Ounces fat-free sour cream Topping 1 cup raspberries or strawberries Zero-calorie strawberry syrup, or no sugar added strawberry jelly Extra peanut butter if desired Directions Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9-inch springform pan (see photo) with baking paper or foil. In another pan over low heat, gently melt the butter, peanut butter, and honey. In a bowl combine the warm syrup with the oats, cinnamon, and salt. Mix well. Pour the oat mixture into the springform pan and press firmly to the edges. Place in the freezer to help it set fast while you make the filling, or keep it refrigerated for 30 minutes. Add all the ingredients for the filling to a food processor, a good blender, or just use a hand mixer until smooth and creamy. Pour the filling mix into the now-set crumbly base. Throw in half the raspberries or strawberries. Leave some for topping. Bake for around 40 minutes. This cheesecake will cook a little darker than a traditional version, so look for a golden top with some wobble left in it. Allow it to cool fully before finishing with the jelly and a few more berries. Add a drizzle of peanut butter if you’d like. Refrigerate for at least a few hours to allow it to set fully before enjoying. If you’re counting, here’s the macros and calories for the whole thing: Calories:2724 Carbs:193 Fat:122 Protein:136 Fiber:26 Try to divide that up into more than two
Origin: Tip: Bodybuilder Cheesecake – The Recipe
Tag: Recipe
Tip: Metabolic Brownies – The Best Recipe Ever
Pumpkin is a great way to add a ton of moisture to your desserts without a ton of calories, and the flavor can be masked fairly easily. It doesn’t have to taste like pie or overpriced lattes. And sure, as lifters we can afford the extra calories, but wouldn’t it be nice to have a generous portion, one that actually fills you up, without topping out on your allotment for the day? You can with this. Metabolic Drive Protein Brownies Ingredients 1 can of pumpkin, 16-ounces (not pumpkin pie filling) 1 cup chocolate Metabolic Drive® Protein (or 3 heaping scoops) 1 cup Splenda 2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda A pinch of coarse ground salt Option: Nuts or seeds to sprinkle on the top Directions Preheat the oven to 350. Mix all the ingredients together. Get a medium-sized pan. (I use a round 9-inch cake pan.) Spray it with coconut oil, then dust it with protein powder to keep the brownies from sticking. Spoon the batter into the pan and distribute evenly. Lightly sprinkle the top with nuts or seeds (if using) and the course ground salt. Bake for about 18-20 minutes or until done. Cut it into 6 pieces, and enjoy! Nutritional Information Per Slice Calories:88 per slice, without nuts/seeds Fat:1 gram Carbs:9 grams Protein:11 grams
Origin: Tip: Metabolic Brownies – The Best Recipe Ever