SOFT AND CHEWY PEANUT BUTTER SQUARES

SOFT AND CHEWY PEANUT BUTTER SQUARES

5525

Calories

368g

FAT

495g

carbs

165g

protein

Ingredients

• 1 scoop of @bowmar_nutrition vanilla bean protein
• 1/2 cup honey
• 2 cups of peanut butter
• 1 cup of almond flour
• sea salt to taste
• 1 1/2 cup to 2 cups of chocolate chips

Directions

• mix all ingredients aside from chocolate chips in a bowl until combined
• press into baking tin, using spatula to make peanut butter even
• melt chocolate in microwave for 2 minutes, until smooth and pour over peanut butter evenly
• place in fridge to harden for 1 hour, sprinkle with sea salt, cut and enjoy!

From the kitchen of: Sierra St. Pierre

PEANUT BUTTER M&M KRISPY BARS

PEANUT BUTTER M&M KRISPY BARS

3920

Calories

221g

FAT

450g

carbs

94g

protein

Ingredients

• 3/4 cup peanut butter
• 1 scoop of @bowmar_nutrition protein powder of your choice (I used vanilla bean)
• 3 cups rice krispy cereal
• 1/3 cup honey
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cup of chocolate chips

Directions

• pre-heat pan on medium heat and add peanut butter, honey, vanilla extract & coconut oil
• stir until combined and then mix in protein powder and rice krispies
• stir until rice krispies are coated then tranfer to baking dish lined with aluminum foil
• flatten, sprinkle on M&M’s and melt chocolate chips in the microwave until smooth
• pour chocolate on top and set in freezer for 30-45 minutes until firm
• cut up and enjoy!

From the kitchen of: Sierra St. Pierre

PROTEIN BLUEBERRY MUFFINS

PROTEIN BLUEBERRY MUFFINS

2117

Calories

86g

FAT

298g

carbs

49g

protein

Ingredients

• 1 scoop of @bowmar_nutrition protein blueberry cheesecake
• 1 egg
• 1/3-1/4 cup of milk
• blueberries, fresh or frozen
• 1 1/2 cups of all purpose flour
• 3/4 cup white sugar
• 1/3 cup vegetable oil
• sprinkle of cinnamon
• 2 teaspoon baking powder
• sprinkle of sea salt

Directions

• mix protein, flour, sugar, baking powder, cinnamon and salt into bowl until combined
• mix in oil, egg, milk and blueberries until combined
• add mixture to greased muffin tin and bake for 17-20 minutes at 400 degrees

From the kitchen of: Sierra St. Pierre

COOL WHIP PROTEIN “ICE CREAM”

COOL WHIP PROTEIN “ICE CREAM”

750

Calories

27g

FAT

108g

carbs

26g

protein

Ingredients

• one container of cool whip
• one packet of jell-o instant pudding (can use less, I used about 3/4 of the packet)
• 1 scoop of @bowmar_nutrition cookies n cream protein

Directions

• mix your cool whip, jell-o and protein powder together
• freeze overnight and enjoy!

From the kitchen of: Sierra St. Pierre

PB CHIP PROOKIE DOUGH

PB CHIP PROOKIE DOUGH

62

Calories

3g

FAT

5g

carbs

7g

protein

Ingredients

2 scoop Bowmar Vegan Pecan Pie Protein Powder
28g Peanut Butter, melted (even better with Bowmar Protein Nut Butter!)
30 ml sugar free syrup
1 tsp vanilla extract
24g PB Fit or PB2 (powdered/peanut flour)
Pinch of salt
2 tbsp water
30g Lily’s Chocolate Chips (or regular semi sweet)

Directions

In a medium sized bowl, combine the peanut butter, protein powder, syrup, vanilla and mix well. Add the PB 2, salt, chocolate chips and 1 tbsp water at a time, mixing to achieve a cookie dough consistency. If the batter is too dry, slowly add a small amount of water to create more of a dough consistency. Store in the refrigerator for up to 7 days.

From the kitchen of: Tara Frazier

COOKIE BUTTER PROTEIN TWIX

COOKIE BUTTER PROTEIN TWIX

2259

Calories

135g

FAT

208g

carbs

68g

protein

Ingredients

Cookie layer:
• 1 scoop of @bowmar_nutrition collagen
• 1 scoop @bowmar_nutrition protein vanilla bean
• 3 tbs maple syrup
• 3 tbs peanut butter
• 1/2 cup + 1/3 cup almond flour

caramel layer:
• 1 tbs coconut oil (melted)
• sea salt to taste
• 3 tbs maple syrup
• 1 tsp vanilla extract
• 1/4 cup cookie butter

chocolate layer
• 1/2 cup chocolate chips of your choice
• avocado oil

Directions

• mix cookie layer ingredients together and press into container
• mix caramel layer ingredients together and pour over cookie layer
• melt chocolate chips and avocado oil and pour evenly over caramel layer
• add sea salt on top of chocolate
• put in freezer for 1 hour
 

From the kitchen of: Sierra St. Pierre