PECAN CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

127

Calories

6g

FAT

2g

carbs

12g

protein

Ingredients

1/2 almond flour
1/2 cup Pecan Pie protein powder
1 tsp baking powder
1/8 tsp salt
2 eggs
1/2 tsp vanilla
1/2 cup almond milk (but any will work)
Frosting of choice*
A few pecans to decorate or even to throw in the batter

*not included in macros

Directions

Serving Size: 4

1. Mix dry ingredients until well combined
2. Add in wet ingredients and mix by hand until a batter is formed
3. Spray a cake pan or muffin tin and pour in batter.
4. Bake at 375 for 20 minutes or until top of the cake is golden brown and a tooth pick comes out clean.
5. Allow to cool before frosting

From the kitchen of: Rebecca de la O

3 INGREDIENT PROTEIN GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

361

Calories

6g

FAT

44g

carbs

30g

protein

Ingredients

3/4 cup dry oats (rolled, instant, and gluten free all work)
2 tablespoons almond milk
1 serving/scoop protein powder (any flavor and version will work)
1 tablespoon of sugar free maple syrup

Directions

Mix almond milk, protein powder, and sugar free maple syrup until well combined. Pour the thick syrup mixture over the oats and mix until well coated. Spread evenly on a baking sheet. Bake at 375 F for 22 minutes but flip half way through. Allow the granola to cool and harden in the fridge for at least 3 hours before enjoying.

From the kitchen of: Rebecca de la O

GHIRADELLI WHITE CHOCOLATE HOT COCOA

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

214

Calories

7g

FAT

16g

carbs

22g

protein

Ingredients

Protein hot cocoa
White chocolate Ghiradelli chocolate square
2 tbs creamer
2 tbs FF cool whip
1 cup water

Directions

Pour water and 1
Scoop PHC in cup and add the creamer . Microwave until hot! Add in the cool whip and mix thoroughly. Add the Ghiradelli chocolate either melted inside or hang it on the outside . Eventually it will dissolve inside !

From the kitchen of: Mel Coutsouvelis

PUMPKIN DESSERT RAVIOLI

CANDIES & SWEET TREATS, COLLECTIONS

65

Calories

1g

FAT

12g

carbs

3g

protein

Ingredients

1 1/4 Cup flour
1 egg
1/4 cup hot water
1/4 tsp salt
8 oz canned pumpkin purée
16g protein French toast powder
1 tsp pumpkin pie spice
2 tbsp brown swerve

Directions

Serving Size: 12

1. Combine the flour and salt.
2. In a separate bowl, combine the egg and water until well mixed.
3. Mix the wet into dry and knead the dough until firm. It should not be too sticky.
4. Make the dough into a ball and wrap in plastic wrap and let sit at room temperature for about one hour.
5. In the meantime, mix together the pumpkin purée, spice, protein and sweetener.
6. Divide the dough into two equal parts. Flour the working area and roll the dough very thin. Use a ravioli mold or stamp and place filling in each ravioli. Use water to seal edges if needed.
7. Bring a large pot of water to boiling. Boil ravioli for 5 minutes, drain and serve. Optional to serve with cinnamon sugar, maple syrup, sweet butter sauce etc. Enjoy!

From the kitchen of: Megan Osborn

LEMON CHEESECAKE AND STRAWBERRY CUPCAKES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

100

Calories

2g

FAT

13g

carbs

7g

protein

Ingredients

1 scoop of Lemon Poundcake Protein
2.5 cups of boiling water
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup almond flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
Chopped strawberries (as many as you want!)
Optional – Bowmar Nutrition Cream Cheese Frosting

Directions

Serving Size: 6

1. Mix Lemon Poundcake Protein and cornstarch in a bowl.
2. While mixing, pour in boiling water (Note: protein will coagulate but this will create the desired cheesecake texture)
3. Allow mixture to cool
4. Mix in the rest of the ingredients (except the cream cheese frosting).
5. Spray muffin cups or a small cake pan.
6. Spoon in the batter (Note: batter will be thick)
7. Bake at 375 F for 20-25 minutes.
8. Allow to cool before removing and topping with cream cheese frosting.

From the kitchen of: Rebecca de la O

CHAMPAGNE JELLO SHOTS

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

15

Calories

0g

FAT

1g

carbs

1g

protein

Ingredients

What you’ll need:
1.5 cups champagne
1 tbsp sugar
3 packs of gelatin (Knox brand)
2/3 cup water
2 scoops EAA flavor of choice for flavoring (I used Guava)!
.5 drop of food coloring of choice (optional)
Sprinkles (optional)

orange juice, lemonade, & grape lemonade EAAs would be great options as well to try!

Directions

Step by step:
* Combine your sugar & champagne in a sauce pan.
* Add in the gelatin & let sit for 2-3 minutes.
* Set your burner on low heat & stir until everything has dissolved. This takes about 4-5 minutes. Remove from stove.
* Combine water, EAAs & food coloring. Add this mixture to the champagne mixture.
* Pour mixture into a shallow pan & chill in refrigerator for at least an hour (I used a 8×8 Pyrex baking dish).
* Cut into squares & dip one side into sprinkles of choice ( I suggest doing this step right before serving — I noticed my gold sprinkles started to ‘bleed’ during the photoshoot process)! Makes about 25 squares depending on the size you cut!
* ENJOY bringing in the new year!

From the kitchen of: Dominique White