BUCKEYE BUTTER REESE’S CUPS

CANDIES & SWEET TREATS

76

Calories

6g

FAT

6g

carbs

2g

protein

Ingredients

5 tbsp dark chocolate chips
1 tbsp coconut oil
2 tbsp buckeyes peanut spread
6 cupcake liners

Directions

Serving Size: 6

1. Melt 3 tbsp of dark chocolate chips with 1/2 tbsp of coconut oil until smooth. Then evenly divide into 6 cupcake liners.
2. Freeze for 5-10 minutes.
3. Next evenly divide 2 tbsp of Bowmar Buckeyes peanut spread into the 6 cupcake liners.
4. Melt 2 tbsp of dark chocolate chips with 1/2 tbsp of coconut oil until smooth. Evenly pour over the Buckeyes butter.
5. Freeze for 10 minutes then refrigerate afterwards.

From the kitchen of: Laura Ousley

COOKIES AND CREAM PROTEIN BALLS

CANDIES & SWEET TREATS

104

Calories

3g

FAT

16g

carbs

5g

protein

Ingredients

3/4 cup old fashion oats
3 tbsp buckeye peanut spread
4 tbsp honey
3 crushed up Oreo thins cookies
1 scoop cookies and cream protein powder
Optional
Drizzle with white and dark chocolate (not included in macros)

Directions

Serving Size: 9

1. Combine all ingredients into a medium size bowl and stir until all ingredients are well mixed together.
2. Form into individual balls.
3. Makes 9 total.

From the kitchen of: Laura Ousley

CHOCOLATE COCONUT PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES

170

Calories

10g

FAT

15g

carbs

7g

protein

Ingredients

1 cup GF oats
4 Tbsp chia seeds
2 scoops bowmar nutrition chocolate almond coconut vegan protein
60 grams toasted pepitas
100 grams tahini
2 Tbsp honey
2 Tbsp SF maple syrup
1TBSP cinnamon
1/4 tsp sea salt
1 TSP vanilla extract
2 TBSP coconut flakes
2 TBSP dairy free chocolate chips
1 TBSP coconut oil

Directions

Serving Size: 16

In a large bowl combine oats, chia seeds, pepitas, protein powder, coconut flakes, salt and cinnamon. Add in tahini, vanilla, honey and maple syrup until the mixture will stick to itself.

Take wax paper and line a rectangular bread loaf pan. Make the wax paper 3x the length of the bread pan. Press the mixture down into the pan and then fold the wax paper from both sides on top. Use a household square object (I used a small square pyrex) to press the mixture tightly and compact. Freeze while moving onto the next step.

Mix coconut oil and chocolate chips into a bow and put in the microwave for 30 second intervals until the two have combined using a spoon.

Take the bars out of the freezer, spread the coconut oil and chocolate on top. Sprinkle the top with coconut shavings if desired. Put the bars in the refrigerator for at least two hours. Remove the bar from the pan by lifting the wax paper up. Using a sharp knife, cut the bar into 16 bars.

From the kitchen of: Kalli Assaid

NUTELLA CHOCOLATE CHIP BANANA BREAD

SWEET BREAKFAST & DONUTS

604

Calories

30g

FAT

79g

carbs

11g

protein

Ingredients

* 3 very ripe bananas
* 2 eggs at room temperature
* 1/2 cup melted and cooled coconut oil
* 1/2 cup plain Greek yogurt
* 1 cup coconut sugar or granulated sugar
* 1/2 teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 1 1/2 cups all purpose flour
* 2 teaspoons baking soda
* 1/2 cup chopped hazelnuts optional
* 1/2 cup bittersweet chocolate chips
* 1/3 cup bowmar hazelnut spread warmed if needed to make spreadable

Directions

Serving Size: 8

* Preheat the oven to 350 degrees F. Lightly brush the inside of a 10 by 5 inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
* In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour, and baking soda. Use a rubber spatula to stir until combined being careful not to over mix. Fold in the hazelnuts if using and the chocolate chips.
* Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Using the tip of a knife swirl the spread into the batter. Top with the remaining batter and repeat with the remaining chocolate hazelnut spread. Bake for about 1 hour to 1 hour and 5 minutes or until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs. Remember the chocolate spread will still be wet. Allow to cool for 30 minutes in the pan. Turn the pan on it’s side and rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely.

From the kitchen of: Melanie Coutsouvelis

FRUITY FROZEN YOGURT CUPS

SWEET BREAKFAST & DONUTS

179

Calories

2g

FAT

30g

carbs

10g

protein

Ingredients

3 Tbsp light butter
10 oz marshmallows
3 Cups Fruity Pebbles
1 scoop Protein Fruity Cereal

Greek yogurt topping:.
15 oz Vanilla Greek yogurt
1.5 scoops Protein Strawberry Shake

Directions

Serving Size: 12

-Melt butter in microwave & add in marshmallows, coating well – continue microwaving until fully melted.

-Mix in Fruity Pebbles and Protein Fruity Cereal –

-Evenly spread & press cereal in greased 12 muffin pan –

-In a separate bowl mix Greek yogurt and Protein Strawberry Shake well

-Layer Greek yogurt topping over cereal & add sprinkles

-Freeze for 2 hours & store in air right container in freezer

From the kitchen of: Brittany Beavers

CINNAMON-DATE PROTEIN BREAKFAST BOWL

SWEET BREAKFAST & DONUTS

665

Calories

12g

FAT

97g

carbs

44g

protein

Ingredients

3/4 cup Plain Greek Yogurt
1 tbsp Date Syrup
1 scoop Protein Cinnamon Roll

1/4 cup Cinnamon Muesli
2 medjool dates

Directions

Combine yogurt, date syrup, and Protein Cinnamon Roll for the base
Top with cinnamon muesli and dates, enjoy!

From the kitchen of: Samantha Holt