Calories
FAT
carbs
protein
Ingredients
1 jar of Bowmar cinnamon cereal butter
1 yellow cake mix
2 eggs
1/2 cup cooking oil
Directions
Serving Size: 24
Mix all ingredients together and scoop with a tablespoon
Bake at 350 degrees for 10 minutes.
Yields 24-28 medium cookies.
From the kitchen of: Stephanie Nelson
Calories
FAT
carbs
protein
Ingredients
Bottom Layer 1.5 cups grounded up digestive biscuits (or any spiced biscuit) 0.5 cups light butter (melted and cooled)
Second layer 1/4 cup cream cheese 2 tbsp canned pumpkin 1 serving Bowmar Nutrition Pumpkin Spice Protein Powder
Third Layer 8 Pumpkin Spice Kit kats (or preferred candy/chocolate)
Chocolate Drizzle 1/4 cup Pumpkin Spice chips (I use the brand Lily’s)
Directions
Serving Size: 8
1. If not already done, melt butter in a microwave safe bowl and allow to cool while you grind up the digestive biscuits.
2. When butter has cooled, mix with grounded biscuits to create a dough. Press into a dish that has been lined with parchment paper.
3. Make the next layer by mixing together the cream cheese, pumpkin, and protein powder. Spread on top of the biscuit layer.
4. Assemble kit kats on top of the cream layer.
5. Melt the chocolate on the stove or in the microwave by heating in 15 second increments and stirring in between. Pour over the rest of the bar.
6. Place in the freezer for 20 minutes
From the kitchen of: Rebecca de la O
Calories
FAT
carbs
protein
Ingredients
1 large apple, chopped
1/2 package Nasoya Wonton Wrappers
1 package Bowmar Nutrition Cinnamon Roll Mug Cake
3 tablespoons of butter
3 tablespoons of brown sugar
1 tsp cinnamon (more or less to taste)
1/4 tsp vanilla extract
Directions
Serving Size: 6
1. Melt butter on medium heat
2. Add chopped apple and cook until halfway to soft
3. Add half the package of wonton wrappers
4. Sprinkle on the Cinnamon Roll Mug Cake powder, brown sugar, and vanilla extract
5. Fry until the wonton wrappers are crispy
6. Serve over ice cream if desired
From the kitchen of: Rebecca de la O
Calories
FAT
carbs
protein
Ingredients
1 tbsp oat flour
2 tbsp all purpose flour
1 tbsp protein powder (I used vanilla but any works)
1/4 tsp baking powder
1 tbsp Bowmar Nutrition Lemon Cookie Nut Butter Spread
1 tbsp milk
1 tbsp dark chocolate chips
Directions
1. Mix dry ingredients until well combined
2. Add nut butter and mix
3. Add milk and mix until you get a dough
4. Add chocolate chips
5. Shape into a cookie and microwave for about 45 seconds
From the kitchen of: Rebecca de la O
Calories
FAT
carbs
protein
Ingredients
Directions
Serving Size: 9
1. Mix together the first 4 ingredients (the wet ingredients)
2. Add dry ingredients and mix until you get a thick dough
3. Scoop and shape into cookies
4. Bake at 375 F for about 15 mins, until slightly golden
From the kitchen of: Rebecca de la O
Calories
FAT
carbs
protein
Ingredients
– One scoop of Bowmar Vegan Chocolate Almond Coconut Protein Powder
– 40 gr (~ 1/6 cup) plain, fat free greek yogurt
– 20 gr flour of choice (I used oat flour)
– 1 tsp cocoa powder
– 1/2 tsp baking powder
– 50-60 mL non-dairy milk substitute (adding as needed; I used)
– 10 gr dark chocolate chips (or a bar cut into chunks)
Directions
Serving Size: 2
1. Preheat oven to 375 degrees F.
2. Add your dry ingredients in a small-medium sized bowl, mix thoroughly until fully combined.
3. Add in the greek yogurt and continue to stir.
4. Pour in the non-dairy milk gradually to thin the batter.
5. Pour the mixture into a small skillet/cake pan/oven-safe dish.
6. Top with the dark chocolate.
7. Bake for about 10-15 minutes, or until slightly browned on the top. Cut and serve warm!
From the kitchen of: Anna Tamlin