BUTTERBEER LATTE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

453

Calories

20g

FAT

44g

carbs

20g

protein

Ingredients

2 tbsp butterscotch chips
2 tablespoons Cookie Butter High Protein Nut Butter Spread
1 cup milk (I used oat milk)
2 shots of espresso (or whatever coffee you desire)

Directions

1. Melt together butterscotch chips and Cookie Butter spread in a microwave safe bowl by heating in 15 second intervals and stirring in between.
2. Pour the butterscotch cookie butter mixture into milk of choice and heat up or whip the milk (I recommend using the Bowmar Nutrition Rapid Mixer to create an airy texture and ensure the mixture gets fully combined into the milk)
3. Pour over coffee of choice

From the kitchen of: Rebecca de la O

BANANA FOSTER

CANDIES & SWEET TREATS, COLLECTIONS

93

Calories

2g

FAT

17g

carbs

2g

protein

Ingredients

2 bananas, sliced (the browner and spottier it is, the sweeter it will be)
1 tbsp light butter
1/2 serving Bowmar Nutrition Cinnamon Roll mug cake
1 tbsp brown sugar
1 tbsp dark rum or 1/4 tsp rum extract
Ice cream to serve*

*not included in macros

Directions

Serving Size: 4

1. Add butter to a pan on medium high heat.
2. Add banana slices
3. Sprinkle the Bowmar Nutrition Cinnamon Roll mug cake powder and the brown sugar over the bananas
3. Pour rum over mixture.
4. Cook until bananas are browned and rum has cooked off.
5. Serve over vanilla ice cream

From the kitchen of: Rebecca de la O

VEGAN CHOCOLATE ALMOND COCONUT COOKIE SKILLET

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

143

Calories

4g

FAT

13g

carbs

15g

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

SINGLE SERVE TIRAMISU

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

326

Calories

4g

FAT

37g

carbs

27g

protein

Ingredients

3 Italian Ladyfingers split in half (not the cake style, make sure they are the crunchy kind)
Double espresso
1/2 cup vanilla yogurt
1 serving Bowmar Nutrition Vanilla Bean Protein Powder
Cocoa powder

Directions

1. Brush the Ladyfingers or dip them in the espresso (do not just pour the espresso over them because they will get too soggy)
2. Whip together the yogurt and the protein powder.
3. Place half of the Ladyfingers in one layer in a small dish.
4. Spread half the protein mixture on top.
5. Place the other two pieces of Ladyfingers on the protein layer
6. Spread the rest of the protein mixture on top and dust with cocoa powder.
7. Place in fridge overnight

From the kitchen of: Rebecca de la O

CHOCOLATE FLUFF

CANDIES & SWEET TREATS, COLLECTIONS

230

Calories

10g

FAT

15g

carbs

28g

protein

Ingredients

one scoop of protein hot cocoa protein

10 to 12 ice cubes

1 tablespoon of xanthan gum

1 tablespoon of crunchy peanut butter

a little bit of water or whatever liquid you desire

Directions

Add one scoop of protein hot cocoa protein to a blender that already has 10 to 12 ice cubes, then add 1 tablespoon of xanthan gum followed by 1 tablespoon of crunchy peanut butter. Then add a little bit of water or whatever liquid you desire but just a little bit! Then blend for 20 seconds, stop to mix and break up the ice. Continue to blend and do the same thing until you get the right consistency. Note each blender is different!

From the kitchen of: Melanie Coutsouvelis

COLLAGEN STRAWBERRY CHEESECAKE SHAKE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

344

Calories

4g

FAT

37g

carbs

41g

protein

Ingredients

1 scoop protein strawberry shake
1 scoop collagen
7g sugar free cheesecake pudding mix
100g banana
2 cups ice
1/2 cup water
6-8 drops liquid stevia to taste
2 tbsp lite cool whip
1 mini vanilla wafers

Directions

1. Add the banana, ice, protein, collagen, pudding mix and water to a high powered blender.
2. Blend until smooth and creamy. Add liquid stevia if desired.
3. Top with cool whip and vanilla wafer.

From the kitchen of: Megan Osborn