COPYCAT CARVEL ICE CREAM CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

462

Calories

15g

FAT

58g

carbs

34g

protein

Ingredients

1 serving Bowmar Nutrition Vanilla Protein Powder
1/2 tsp baking powder
3 tbsp almond milk
3 oreos
1/2 cup vanilla ice cream of your choice (i used Halo Top)
1/2 cup chocolate ice cream of your choice (I used Halo top)

Directions

1. Mix protein powder, baking powder, and milk (save 1 tbsp for later use) in a mug.
2. Microwave for 45-60 seconds (careful it doesn’t overflow!)
3. Crumble up the protein mug cake and mash in the oreos and 1 tablespoon of milk until you get a crumble cookie mixture
4. Scoop the chocolate ice cream into a dish. Press cookie crumble mixture on top. Layer vanilla ice cream last

From the kitchen of: Rebecca de la O

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

BLUEBERRY DONUT BAKED OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

274

Calories

7g

FAT

43g

carbs

12g

protein

Ingredients

1/2 cup old fashioned rolled oats
1 large ripe banana
1 tbsp. pure maple syrup
1/2 tsp. baking powder
Pinch of salt
1/2 tsp. vanilla extract
1 egg
1/2 scoop Vegan Protein Blueberry Donut
1/2 cup blueberries, plus more for topping
1/2 tbsp. melted butter
Baking spray

Directions

Serving Size: 2

Preheat oven to 350 degrees and grease ramekin.

Put oats, banana, egg, baking powder, vanilla extract, salt, maple syrup, and protein powder in a blender and blend until smooth- about 1 minute.

Pour blended batter into greased ramekin and fold in blueberries.

Bake for 25-30 minutes. Let rest 5 minutes.

While baked oats are resting, melt butter. Pour butter over baked oats.

Cut in half and serve with fresh blueberries.

*Can be stored in fridge for 1 week

From the kitchen of: Cassie Lance

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

PEANUT BUTTER CUP LATTE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

167

Calories

4g

FAT

17g

carbs

20g

protein

Ingredients

3/4 cup milk (I used Silk Oatmilk for creamyness)
3 tablespoons of the peanut butter cookie protein powder
1 tablespoon cacao powder
Coffee made to your liking

Directions

Combine milk, peanut butter protein powder, and cacao powder and mix using a milk frother or the Bowmar Nutrition Rapid mixer. (If using the mixer, make sure to heat the milk afterwards). Pour over coffee.

From the kitchen of: Rebecca de la O

PUMPKIN PIE BAKED OATMEAL

COLLECTIONS, SWEET BREAKFAST & DONUTS

231

Calories

8g

FAT

27g

carbs

12g

protein

Ingredients

For the Baked Oatmeal:
1/2 cup old fashioned or rolled oats
1/2 cup pumpkin purée
1/2 scoop protein pumpkin spice
1 large egg
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tbsp. pure maple syrup
Pinch of salt
Baking spray or melted coconut oil

For the Glaze:
1/2 tbsp. cream cheese spread
1/2 tbsp. unsweetened almond milk
1/2 tbsp. melted coconut oil

Directions

Serving Size: 2

Preheat the oven to 350 degrees. Grease a ramekin with baking spray or melted coconut oil.

Put all ingredients for the baked oatmeal in a blender and blend on high until smooth, about 1-2 minutes.

Pour blended mixture into greased ramekin and bake for 20-25 minutes. Let rest for 5 minutes to set.

While the baked oatmeal is resting, whisk melted coconut oil, cream cheese, and almond milk together. Drizzle on top of baked oatmeal.

Slice in half, serve, and enjoy!*

*Best enjoyed warm.
*Can be kept in fridge for 1 week. Reheat to enjoy again.

From the kitchen of: Cassie Lance