546

Calories

17g

FAT

68g

carbs

30g

protein

Ingredients

1 scoop of @bowmar_nutrition protein pumpkin spice
1 box of instant vanilla pudding (3.4oz)
1 cup of cool whip
1/4 cup milk
1 cup of pumpkin puree
ground cinnamon and nutmeg to taste

Directions

Mix all ingredients in a bowl and serve with graham crackers, Nilla wafers, on a bagel, as a pie filling or just on a spoon!

From the kitchen of: Sierra St. Pierre

PUMPKIN CAKE FRAPPE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

172

Calories

5g

FAT

11g

carbs

22g

protein

Ingredients

1 scoop protein
12-16 ounces cold coffee
1 tbsp pumpkin spice creamer
Handful of ice
Whip cream
1/4 tsp cinnamon or pumpkin pie spice

Directions

Blend all ingredients until smooth, top with whip if desired & a sprinkle of cinnamon or pumpkin pie spice

From the kitchen of: Shayleigh Mountford

ALMOND STRAWBERRY SHORTCAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

293

Calories

12g

FAT

24g

carbs

23g

protein

Ingredients

Cake:
1 scoop protein
1/4 c almond milk
1/2 tsp almond extract
1/2 tbsp flour
1 tsp baking powder
4-5 small strawberries, cut

Homemade whip cream:
2 tbsp heavy cream
1 tbsp sugar

Directions

If you’re making your own whip, mix cream and sugar until thick and refrigerate until set (about 10-20 mins)
Mix all ingredients for cake and microwave for 45-60 seconds, stopping before it overflows
Top with whip and strawberries, grab a fork and enjoy

From the kitchen of: Shayleigh Mountford

VEGAN PROTEIN BLUEBERRY DONUTS

CANDIES & SWEET TREATS, COLLECTIONS

218

Calories

2g

FAT

24g

carbs

25g

protein

Ingredients

-15 grams vegan blueberry donut protein
-15 grams vital wheat gluten flour
-20 grams coconut flour
-1 tsp apple cider vinegar
-56 grams unsweetened apple sauce
-dash of salt
-dash of baking powder
-1/3 cup water

Directions

in a bowl, add vwg, coconut flour, salt, baking powder and protein
-in another bowl, add apple sauce, apple cider vinegar and water
-pour wet ingredients into the bowl of dry ingredients
-mix until a dough like consistency forms
-pour dough into a donut baking pan
-set oven to 350 degrees and bake for 20-25 minutes

From the kitchen of: Jordan Garner

CAFFEINATED HAZELNUT FLUFF

CANDIES & SWEET TREATS, COLLECTIONS

221

Calories

10g

FAT

15g

carbs

27g

protein

Ingredients

One scoop Protein hazelnut
1 tablespoon xanthan
10 to 11 ice cubes
1 tbs crunchy Pb
4 tablespoons coffee
A little bit more liquid

Directions

Add ice to the blender first. Then add your protein powder and xanthan gum. Then add 1 tablespoon crunchy peanut butter, Followed by the liquids. Then blend the mixture, break up all the ice and continue to blend. Keep lending and mixing until you get the consistency you want!

From the kitchen of: Melanie Coutsouvelis

BLUEBERRIES AND CREAM LATTE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

185

Calories

8g

FAT

4g

carbs

23g

protein

Ingredients

12-16 oz coffee
2 tbsp cream
1 tbsp milk of choice (I used almond)
1 scoop protein
Handful of ice

Directions

Pour cream, milk of choice, and protein into a cup or bowl, and froth until smooth
Once thick and fluffy, pour over coffee of choice
Serve with ice or warm and enjoy!!!

From the kitchen of: Shayleigh Mountford

STRAWBERRY BALSAMIC COCONUT MILK ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

90

Calories

3g

FAT

13g

carbs

3g

protein

Ingredients

5 medium strawberries, chopped
1 tbsp balsamic vinegar
1/3 cup granulated sweetener
1 cup carton coconut milk
1/3 cup lite canned coconut milk
1/4 cup granulated sweetener
15g strawberry protein powder
1 tbsp tapioca syrup
1/2 tsp xanthan gum

Directions

Serving Size: 4

1. Preheat oven to 375 degrees Fahrenheit.
2. In an oven safe dish, toss the strawberries 1/3 cup sweetener.
3. Roast the berries for 8-10 minutes.
4. Allow the berries to cool then purée with the balsamic vinegar.
5. Add remaining ingredients and blend until fully combined.
6. Allow your ice cream machine to chill.
7. Churn the mixture in ice cream machine per manufacturers instructions until a soft serve consistency is reached. Transfer to a freezer safe container and freeze until set.
8. Enjoy!

From the kitchen of: Megan Osborn

S’MORES FLUFF

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

245

Calories

10g

FAT

16g

carbs

26g

protein

Ingredients

One scoop s’mores protein
1 tablespoon Xanthum gum
1 tablespoon crunchy peanut butter
10 ice cubes with a little bit of liquid

Directions

First I add the ice to the blender, followed by the xanthan gum and the protein. Then I add the peanut butter in the middle of the blender. Add just a little bit of liquid. Sometimes you might need more depending on how it mixes. Then I blend, mix in between blend again etc. If you find it to be dry add some more water. It takes trial and error and we all have different blenders!

From the kitchen of: Melanie Coutsouvelis

S’MOREO PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

150

Calories

3g

FAT

21g

carbs

10g

protein

Ingredients

-1 Box Sugar Free Jello White Chocolate Pudding Mix
-1 Scoop Protein S’Mores
-2 Cups Skim Milk
-4 Oreos, crushed

Directions

Serving Size: 4

-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Fold in the crushed oreos
-Store in fridge
-Optional: top it with fat free whipped cream and extra oreos

From the kitchen of: Paige Pomerantz

PROTEIN ZUCCHINI BREAD WITH STREUSEL TOPPING

CANDIES & SWEET TREATS, COLLECTIONS

177

Calories

13g

FAT

24g

carbs

4g

protein

Ingredients

1 and 1/4 cups all-purpose flour
1 scoop Bowmar French toast protein powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 cup vegetable oil
1/2 cup brown swerve
1/2 cup swerve
1 large egg
2 teaspoons pure vanilla extract
1 cup shredded zucchini

Streusel:
4 Tbsp cold margarine
1/4 cup flour
1/4 cup brown swerve

Directions

Serving Size: 12

1. Preheat the oven to 350 degrees Fahrenheit and spray a loaf pan with nonstick cooking spray.
2. In a large bowl, combine flour, protein powder, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, mix the oil, sweeteners, egg, vanilla and zucchini.
4. Add wet ingredients to dry and stir until combined.
5. Pour the batter in the loaf pan.
6. Streusel: Using a pastry cutter or two forks, cut the margarine into the flour and sweetener until a coarse crumb forms. Sprinkle on top of the batter.
7. Bake for 45-55 minutes until a tester comes out clean. If the topping begins to brown, tent with aluminum foil.
8. Allow to cool and enjoy.

From the kitchen of: Megan Osborn