MINT CHOCOLATE CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

474

Calories

27g

FAT

37g

carbs

19g

protein

Ingredients

4 scoops protein mint chocolate protein
1 box of gluten free thin mints (brand goodie girl)
2tbl light butter melted
2 cups Greek yogurt
16 ounces 1/3 less fat cream cheese- room temperature
1/3 cup swerve sugar
1tsp vanilla
1/2 tsp mint extract
2TBL almond flour
Green food coloring, whip cream, and sprinkles are optional

Directions

Serving Size: 8

Preheat oven to 350
In a food processor mix together cookies and the butter.
Spray 8inch springform pan with nonstick spray.
Add the cookie mix to the bottom of an 8inch springform pan and press into bottom of pan to make crust.
Blend all other ingredients together, and add green food coloring if you would like it to be more green.
Transfer cheesecake mix to pan on top of the crust mixture.
Bake for 30 minutes, then turn oven off and keep cheesecake in oven for an additional 15 minutes.
Then remove from oven and let cool for 30 minutes on countertop . Then place in fridge for 6 hours before serving. Top with whip cream and sprinkles.

From the kitchen of: Becky Janecek

CORNBREAD COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

108

Calories

4g

FAT

14g

carbs

4g

protein

Ingredients

1 egg
Jiffy Cornbread Mix
6 tablespoons of Bowmar Nutrition Cornbread Spread

Directions

Serving Size: 14

1. Melt cornbread spread in the microwave for 30 seconds to make it runny.
2. Allow to cool before mixing in the egg (too hot and the egg will cook).
3. In a large bowl, add the nut butter and egg mixture to the box of jiffy cornbread mix
4. Mix until you get a cookie dough
5. Roll and shape into cookies and place on a baking tray. I made 14.
6. Bake at 350 F for 20 minutes

Note: for crunchy cookies, flatten the dough thinner and bake low and slow. For chewy, soft cookies, flatten the cookies but leave them thicker and bake at 375 for 8-10 minutes

From the kitchen of: Rebecca de la O

3 INGREDIENT PEANUT BUTTER COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

308

Calories

17g

FAT

14g

carbs

29g

protein

Ingredients

1 serving Peanut Butter Cookie protein powder
2 tsp granulated sweetener of choice (optional)
2 tbsp nut butter of choice
2 tbsp milk (I used unsweetened almond milk)
Optional add-ons: peanut butter chips, chopped peanuts, chocolate chips, etc. (Note: nutrition information does not include add ins)

Directions

Mix all ingredients in a bowl.
Roll and shape into a cookie and place on a baking tray. Bake at 375 for 8-15 minutes. If you want softer, chewy cookies, bake them for less time. If you want crispy, crunchy cookies, press them flatter and bake for longer.

From the kitchen of: Rebecca de la O

SINGLE SERVE, MICROWAVE SLUTTY BROWNIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

377

Calories

17g

FAT

32g

carbs

29g

protein

Ingredients

Cookie Ingredients
1/2 serving Vanilla Bean Protein Powder
1 tbsp nut butter
1 tbsp milk
1 tbsp chocolate chips

Brownie Layer
1/2 serving Vanilla Bean Protein Powder
1 tbsp cocoa powder
2 tbsp milk
1/2 tsp baking powder

1 oreo (or more if desired)

Directions

Spray a small microwave safe mug with cooking spray. Mix ingredients for the cookie layer and the brownie layer in separate bowls. Pour the cookie layer into the greased dish. Then add your oreo. Then add your brownie layer. Microwave for about 25-35 seconds. Keep an eye on it to ensure the brownie layer doesn’t spill over!

From the kitchen of: Rebecca de la O

WHITE CHOCOLATE PEANUT BUTTER PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

120

Calories

5g

FAT

26g

carbs

14g

protein

Ingredients

1 Bowmar Nutrition Vegan Peanut Butter Cookie Protein Bar
6 tablespoons of prepared sugar free white chocolate pudding mix (I used the brand Jello; vanilla or chocolate pudding would also be delicious)
2 tablespoons of PB2
2-3 tablespoons of water

Directions

Serving Size: 3

1. Prepare the white chocolate pudding with 1/3 the required water (you want it super thick)
2. Cut the bar into however many mini pies you want to make (I went with three).
3. On a plate, microwave the bar pieces for 15 seconds to soften.
4. Immediately press on the microwaved pieces down with a spoon to create an indent.
5. Prepare the peanut butter (you want it on the runnier side)
6. Fill the indent with the white chocolate pudding mix and top with the prepared peanut butter
7. Place in the fridge for 30 minutes before enjoying

From the kitchen of: Rebecca de la O

VEGAN CHERRY CRUMBLE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

239

Calories

8g

FAT

30g

carbs

13g

protein

Ingredients

1 serving Vegan Cherry Pie Protein Powder
2 tablespoons of water
1.5 cups defrosted cherries
1/2 cup rolled oats
1 tablespoon coconut oil
1 tablespoon sugar free maple syrup

Directions

Serving Size: 2

1. Mix protein powder with 2 tablespoons of water
2. Mash in defrosted cherries
3. Mix the rest of the ingredients in a separate bowl
4. Pour cherry mixture into a well oiled dish
5. Spread oat crumble over the cherry mixture
6. Bake at 375 for 20 minutes

From the kitchen of: Rebecca de la O