MINT CHOCOLATE CHIP PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

53

Calories

1g

FAT

7g

carbs

7g

protein

Ingredients

3 tbsp of VitaFiber
One scoop of Bowmar Protein Mint Chocolate Chip
1 tsp of Lily’s sugar free dark choc chips
(Optional) ~ 4 drops of green food colouring

Directions

Serving Size: 3

1. First, microwave the VitaFiber in a microwave-safe bowl on med-high to high until it starts to bubble (about 30 seconds)
2. To the bowl, add in the protein powder and mix until thoroughly combined.
3. Then add in scoop/push mixture into a small line or greased/sprayed cooking pan.
4. Top with holiday themed sprinkles (and ensure to press them firmly into the dough while it is still more warm and pliable!)
5. Place in fridge to set (or freezer if you need/want to speed up this process!)
*while this recipe/batch only makes a few bars, keep them stored (unless you are eating them) in the fridge or freezer (this option will prolong the lifespan of the bar and would be what I chose if I was wanting to make the bars in bulk/as snack prep!)

From the kitchen of: Anna Tamlin

FESTIVE GINGER & MOLASSES PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

62

Calories

0g

FAT

10g

carbs

8g

protein

Ingredients

3 tbsp of VitaFiber
One scoop of Bowmar Cinnamon roll
1/8-1/4 (depending on personal preference!!) of powdered ginger
1 tsp of cooking molasses

Directions

Serving Size: 3

1. First, microwave the VitaFiber in a microwave-safe bowl on med-high to high until it starts to bubble (about 30 seconds)
2. To the bowl, add in the protein powder and mix until thoroughly combined.
3. Then add in both the ginger and molasses stirring these ingredients in well.
4. Scoop/push mixture into a small line or greased/sprayed cooking pan.
5. Place in fridge to set (or freezer if you need/want to speed up this process!)
*while this recipe/batch only makes a few bars, keep them stored (unless you are eating them) in the fridge or freezer (this option will prolong the lifespan of the bar and would be what I chose if I was wanting to make the bars in bulk/as snack prep!)

From the kitchen of: Anna Tamlin

PROTEIN GINGERBREAD COOKIE MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

127

Calories

4g

FAT

16g

carbs

6g

protein

Ingredients

– 58g light Country Crock butter, softened
– 40g Swerve brown sugar
– 1/4 egg, beaten
– 20mL blackstrap molasses
– 90g all purpose flour
– 28g @bowmar_nutrition Protein Egg Nog
– 1/2 tsp baking soda
– 2 dashes of cinnamon
– sprinkle of ginger
– sprinkle of ground cloves
– sprinkle of nutmeg
– sprinkle of allspice

Directions

Serving Size: 6

1. Use an electric mixer to beat the butter and brown sugar together. Next, add in the egg and molasses, then beat again.
2. Add in the rest of the ingredients and stir together with a rubber scraper until fully combined. Cover your bowl with plastic wrap and refrigerate for an hour.
3. Once the dough is chilled, preheat your oven to 350 degrees F. Form the dough into 2-inch mounds. The dough is sticky, so coat your hands in flour for this!
4. Place the mounds on a parchment paper-lined cookie sheet. Sprinkle them with some granulated 0 calorie sweetener. Bake for 8 minutes.
5. Serve warm or room temp

From the kitchen of: Katharina Garcia-Nelson

COCOA POWDER MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

79

Calories

2g

FAT

13g

carbs

4g

protein

Ingredients

* 6 Tablespoons unsweetened cocoa powder
* 1/2 cup chocolate protein powder
* 1 1/2 cups whole wheat flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1 1/2 teaspoons baking soda
* 2 large eggs
* 1 cup milk
* 1 1/2 cups unsweetened applesauce
* 1 Tablespoon vanilla extract
* 1 Tablespoon vegetable oil

Directions

Serving Size: 24

1. Preheat oven to 400 degrees F.
2. Line muffin tins with cupcake liners or spray with nonstick cooking spray.
3. In a large mixing bowl, combine cocoa powder, protein powder, whole wheat flour, sugar, baking powder and baking soda.
4. Mix in eggs, milk, applesauce, vanilla and vegetable oil until well combined.
5. Fill each cupcake liner 2/3 of the way full or use a large cookie scoop to place batter in cups.
6. Bake for 20 minutes or until set in the center.

From the kitchen of: Mel Coutsouvelis

BANANA CAKE BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

196

Calories

8g

FAT

28g

carbs

3g

protein

Ingredients

½ C. butter, melted
1 C. brown sugar, packed
2 tsp. vanilla extract
1 egg
1 tsp. cinnamon
¼ tsp. salt
1 C. flour
1 banana, mashed
1 scoop Bowmar Banana Nut Bread Protein Powder

Cream Cheese Frosting:
2 oz. 1/3 less fat cream cheese, softened
2 Tbsp. butter, softened
¾ C. powdered sugar
½ tsp. vanilla extract

Directions

Serving Size: 16

1. Preheat oven to 350° and spray an 8×8 pan with non-stick spray.
2. In a medium bowl, combine the melted butter, brown sugar, vanilla and egg. Stir by hand until you have a thick mixture.
3. Add the cinnamon, salt, flour, mashed banana and protein powder to the brown sugar mixture. Once everything is thoroughly mixed, pour the batter into the 8×8 pan.
4. Bake for 18-22 minutes or until the edges are slightly browned. The middle may look a little under cooked but should be set. Remove from oven and let cool.
5. Once the blondies are completely cooled, combine the frosting ingredients and mix with a hand mixer until smooth. Add frosting to the top of the blondies and spread out evenly.
6. Cut into squares and serve!
7. Store in an airtight container for up to 4 days at room temp or 5-6 days in the refrigerator.

From the kitchen of: Erin Walters

DIRTY BANANA COCKTAIL

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

289

Calories

8g

FAT

29g

carbs

14g

protein

Ingredients

4 cups ice
1 banana
1 ounce dark rum I like Myer’s
2 ounces Kahlua or cold coffee
1 ounce Jamaican rum or almond milk
2 ounces Banana Rum or almond milk
1/2 cup almond milk
1 scoop protein hot chocolate
1 tbsp sugar free chocolate syrup
whipped cream for topping

Directions

Serving Size: 2

1. Add all ingredients to a blender except whipped cream and chocolate syrup.
2. Blend until smooth.
3. Pour into two glasses and garnish with whipped cream, chocolate syrup and a cherry or banana slice. Enjoy!

From the kitchen of: Megan Osborn