PEANUT BUTTER M&M KRISPY BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

3920

Calories

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 BUTTERSCOTCH OATMEAL COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

1728

Calories

84g

FAT

176g

carbs

77g

protein

Ingredients

• 1 scoop @bowmar_nutrition protein of your choice (i used pumpkin)
• nutmeg, cinnamon and sea salt to taste
• 1 cup of peanut butter
• 3 cups of oats
• 1 tsp vanilla extract
• 1/4 cup ground flax and chia seeds
• 1 cup pumpkin puree (or applesauce)
• 1/4 cup maple syrup

Directions

• mix all ingredients in a bowl
• roll into balls and mash down into cookie shape, bake for 15 minutes at 325

From the kitchen of: Sierra St. Pierre

GOLDEN GRAHAM S’MORES BAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

217

Calories

5g

FAT

37g

carbs

7g

protein

Ingredients

3 tbsp light butter
3 1/2 cups mini marshmallows
1 5.3oz vanilla ratio protein yogurt
1 scoop vanilla bean protein (or flavor of choice)
4 cups Golden Grahams
1/4 cup mini chocolate chips

Directions

Melt down your 3 tbsp butter, 3 cups of marshmallows, your protein, and your yogurt in a saucepan on the stove. Once melted, remove from the heat and let cool slightly before pouring over 4 cups of Golden Grahams. Let cool completely and mix in the remaining 1/2 cup of marshmallows and mini chocolate chips. I pressed mine into a greased parchment paper lined 8×8 pan, cut them into 9 bars, and stored them in the fridge.

From the kitchen of: Stephanie Rogge

PUMPKIN PIE OATMEAL COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

134

Calories

9g

FAT

9g

carbs

4g

protein

Ingredients

1/4 cup butter melted
1/3 cup sugar free maple syrup
1/2 cup @bowmar_nutrition pumpkin pie butter
1 tsp vanilla
1 egg
1 1/2 cups old fashioned oats
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar free chocolate chips

Directions

Serving Size: 15

Mix together butter and maple syrup until well combined. Add pumpkin pie butter and vanilla, mix. Add egg, mix. Add oats, cinnamon, baking soda, and salt, mix. Fold in chocolate chips.

Scoop into lined baking sheet and bake for 13 minutes at 350.

From the kitchen of: Chelsie Whittier

CHOCOLATE CHIP OATMEAL RAISIN

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

177

Calories

6g

FAT

24g

carbs

10g

protein

Ingredients

1 scoop protein
1/2 cup kodiak protein mix
1/4 cup oatmeal
1/4 cup raisins
1 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup chocolate chips
1/2 cup almond milk
1 egg

Directions

Serving Size: 5

Preheat oven to 325 F & grease cookie sheet
Mix all dry ingredients
Mix in egg, almond milk, & vanilla
Roll into 4-5 balls & place on sheet
Bake until light brown, about 10-12 minutes
Grab a glass of your favorite milk & enjoy a cookie, two, or three!

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