STRAWBERRY BANANA OVERNIGHT OATS

SWEET BREAKFAST & DONUTS

444

Calories

9g

FAT

58g

carbs

37g

protein

Ingredients

1/3 cup rolled oats (gluten free, if needed)
2 tsp. chia seeds
1 Scoop Protein Banana Split
pinch salt
1–2 tsp. pure maple syrup
1/2–3/4 cup milk (we use almond, cashew, oat, or coconut)
1/4–1/2 banana, diced*
2–3 Tbsp. diced strawberries*

Directions

In a small bowl or jar, combine Protein Banana Split, oats, chia seeds, salt, syrup, 1/2 cup milk, and 1/4 banana, 1-2 Tbsp. strawberries. Stir to combine, then taste and add additional syrup, vanilla, or milk as desired.
Transfer to a jar or container and cover. Refrigerate at least 30-40 minutes, up to overnight.

From the kitchen of: Danielle Greenbaum

CARAMEL APPLE DONUTS

SWEET BREAKFAST & DONUTS

90

Calories

3g

FAT

12g

carbs

5g

protein

Ingredients

Donuts:
1/4 cup reduced fat coconut flour
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/4 tsp xanthan gum
1 egg
1 tbsp brown sweetener (or brown sugar)
1 scoop (28g) protein caramel apple
1/2 cup unsweetened applesauce
1-2 tbsp unsweetened almond milk

Caramel Glaze:
1 tbsp heavy whipping cream
1 tbsp sugar free caramel syrup (or maple syrup)
1/4 cup brown sweetener (or brown sugar)

Directions

Serving Size: 6

1. Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan with nonstick cooking spray.
2. In a medium bowl, combine the coconut flour, baking powder, salt, cinnamon, and xanthan gum.
3. In a separate bowl, whisk together the egg, sweetener, applesauce and protein powder.
4. Add the wet ingredients to the dry and mix until fully combined. Add 1-2 tbsp almond milk as needed to reach a thick batter consistency.
5. Spoon the batter into 6 donut wells.
6. Bake for 15-17 minutes. Remove from oven and allow to cool.
7. In a small saucepan, combine the heavy whipping cream, syrup and sweetener and simmer, stirring frequently. Remove from heat.
8. While the glaze is slightly warm, drizzle it over the donuts. Enjoy!

From the kitchen of: Megan Osborn

PEPPERMINT OREO TRUFFLES

CANDIES & SWEET TREATS

181

Calories

9g

FAT

25g

carbs

2g

protein

Ingredients

25 Oreos
2 Scoops of Bowmar Nutrition Protein Cookies and Cream
3/4 Cup Sugar Free Frosting OR Cream Cheese
12oz Bag of White Chocolate Chips
1/8 Tsp of Peppermint Extract
4 Peppermint Candies (crushed)

Directions

Serving Size: 22

-Line a baking sheet with wax paper and set aside
-Finely crush the peppermint candies by placing them in a ziplock bag and hitting them with a metal mallet or something comparable
-Finely crush the Oreos in a food processor or by hand by putting them in a big ziplock and hitting them with a metal mallet or rolling pin
-Pour Oreo crumbs into a bowl and mix in protein powder
-Once they are combined, add in half of your sugar free frosting or cream cheese until combined then mix in the other half until completely combined
-Make tablespoon-sized balls of the Oreo mixture and place on the baking sheet
-Refrigerate balls for an hour
-Once the balls are chilled, melt the white chocolate chips in a microwave safe bowl, stirring every 30 seconds. Once completely melted, mix in peppermint extract
-Dip the Oreo balls into the melted chocolate, covering them completely, making sure any excess chocolate drips off
-Place back on wax paper and top with crushed peppermint candies
-Put in fridge to chill and enjoy

From the kitchen of: Paige Pomerantz

OREO, MINT M&M COOKIES AND CREAM BARK

CANDIES & SWEET TREATS

2448

Calories

126g

FAT

318g

carbs

27g

protein

Ingredients

(1) 12 oz Bag of White Chocolate Chips
(1) Scoop of Bowmar Nutrition Protein Cookies and Cream
(4) Crushed Oreos
1/4 Cup Mint M&Ms (crushed)

Directions

-Cover a cookie sheet in wax paper and set aside
-Crush up 4 Oreos with your fingers (can be varying in sizes from crumbs to larger chunks) and set aside
-Crush up 1/4 Cup of Mint M&Ms using a metal mallet or something comparable (cover M&Ms in wax paper when crushing) and set aside
-Melt the 12oz bag of white chocolate chips in a microwave safe bowl, mixing every 30 seconds or so until completely melted
-Mix in 1 scoop of Protein Cookies and Cream into the melted chocolate quickly and completely (do not use more than 1 scoop or it will congeal the chocolate)
-Once blended, pour the white chocolate mixture onto your prepped cookie sheet and spread it out thinly, then sprinkle on the oreos and Mint M&Ms until you’re satisfied with the toppings. Press the toppings into the chocolate lightly
-Cool completely in the fridge then peel off the wax paper and break the bark into pieces and enjoy!

From the kitchen of: Paige Pomerantz

PROTEIN LEMON ICE BOX PIE

CAKES, COOKIES, BROWNIES & PIES

1975

Calories

43g

FAT

338g

carbs

78g

protein

Ingredients

1 scoop of Bowmar Nutrition Lemon Bar Protein
8 oz Philadelphia Whipped Cream Cheese
14 oz Eagle Brand Fat Free Sweetened Condensed Milk
8 oz Fat Free Whipped Topping (optional)
1 graham style crust

Directions

In bowl combine all ingredients until smooth. Then spread evenly into the graham style crust. Place into freezer, and let it chill for at least 3 hours before serving. You can serve it as is, or decorate with a little sugar free whipped topping.

From the kitchen of: Stephanie Simpson

GAME DAY PROTEIN CHOCOLATE CHIP CHEESECAKE BALL

CAKES, COOKIES, BROWNIES & PIES

63

Calories

3g

FAT

5g

carbs

3g

protein

Ingredients

1 package reduced fat cream cheese
3/4 cup swerve powdered sugar
1/4 tsp vanilla
1 1/2 scoops cookies and cream protein powder
5 tbsp (70g) mini chocolate chips
2 pieces of white chocolate crushed up or a handful of white chocolate chips

Directions

Serving Size: 12

1. Using a mixer combine cream cheese, vanilla, powdered sugar, and protein powder. Mix until cream cheese becomes fluffy. Fold in 1 tbsp of chocolate chips.
2. Place in Saran Wrap and form into a football. Chill for at least an hour.
3. Remove from Saran Wrap and place onto serving tray.
4. Serve with pretzels, graham crackers, Oreos, or vanilla wafers.

From the kitchen of: Laura Ousley