PROTEIN COOKIES AND CREAM BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

249

Calories

13g

FAT

23g

carbs

8g

protein

Ingredients

3 Scoops Protein Cookies and Cream
1& 1/4 C flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 sticks (6 ounces) unsalted butter, melted
1/2C Brown Sugar
1/2C Erythrito
2 Eggs
1.5 tsp Vanilla
1/4 C No sugar added Apple Sauce
1 Cookies and Cream bar
1/4C crush Oreo’s + save some for sprinkling

Directions

Serving Size: 12

1) Preheat oven to 325 degrees (F). Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
2) In a medium-sized bowl mix the protein Cookies and Cream, flour, salt, and baking soda together until well combined; set aside. In a separate larger bowl whisk the melted butter, erythritol and brown sugar together until well combined. Add the eggs and vanilla, apple sauce and mix well. Using a rubber spatula, fold the dry ingredients into the wet mixture, stirring until just combined; do not over mix.
3) Fold in the chopped cookies and candy pieces. Scrape the batter into the prepared pan, smoothing the top with the spatula.
4) Bake until the edges of the bars is light golden brown and the centre is almost completely set, about 25 minutes (although it may take up to 30 minutes depending on your oven and how it runs).
5) Cool bars in the pan for at least 10 minutes before transferring them to a cooling rack. When ready to serve, Cut into small squares and serve. If you wish to save them place in an air tight container and pop in the freezer

From the kitchen of: Heather Narraway

LEMON BLUEBERRY TRIFLE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

397

Calories

5g

FAT

54g

carbs

38g

protein

Ingredients

1 vanilla carbmaster yogurt
1 scoop protein lemon bar
1/4 cup sugar free cool whip
1/2 cup blueberries
1 slice sugar free angel food cake, cubed

Directions

1. Mix the yogurt and protein powder in a bowl.
2. In the serving dish, place cubes of the cake to cover the bottom.
3. Layer the yogurt/protein over the top.
4. Layer about half of the blueberries.
5. Repeat the layers.
6. Top with cool whip and additional blueberries as garnish. Serve immediately.

From the kitchen of: Megan Osborn

5 MINUTE PROTEIN PECAN PIE BOWL

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

228

Calories

7g

FAT

10g

carbs

33g

protein

Ingredients

1 scoop of Vegan Pecan Pie Protein Powder
1/2 tsp of baking powder
1/4 cup liquid egg whites
about 2-4tbsps of non-dairy milk (use appropriately, little by little, to slightly thin the batter! before microwaving, the batter should be very similar to a boxed- cake mix, not as liquify as a protein shake!)
To top:
1 tbsp of Pecan Pie Bowmar Butter

Directions

1. Thoroughly mix together the dry ingredients (baking powder and protein powder)
2. Slowly pour in egg whites, to ensure that the baréter doesn’t become all clumpy!
3. After you finish mixing in all the egg whites, start to add in the milk until you get a cake-batter consistency!
4. Microwave at high power for 45 secs-1 minute!!
5. PLEASE keep a VERY close eye on the cake while it is in the microwave as it can and will over cook (and become all gross and dry) quickly! Also, microwave powers and frequencies vary so I would recommend always setting the time lower at first and going from there!
6. After the time is up and the edges are firm (if the middle still feels a bit raw, so not worry, as long as this portion is not very large, during the cooling process, this will solidify and cook-through!), take out and cool!
7. Top with Bowmar Butter and enjoy!

From the kitchen of: Anna Tamlin

PROTEIN COOKIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

66

Calories

1g

FAT

8g

carbs

6g

protein

Ingredients

3 scoops protein cookies and cream
3/4 cup all-purpose flour
6 Tbsp vanilla cake mix
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter room temperature
1/2 cup erythritol
1 large egg room temperature
1 tsp clear vanilla extract
1/4 cup sprinkles

Mousse:
dr oetker mousse strawberry and chocolate flavour
1 scoop Protein Strawberry Shake
1 scoop Vegan Protein Chocolate Almond Coconut
1 cup coconut milk

Directions

Serving Size: 25

COOKIE CUPS
1. Preheat oven to 350°F. Spray a regular sized cupcake tin with cooking spray.
2. Whisk together Protein Cookies and Cream, flour, cake mix, baking soda, and salt, set aside.
3. Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined.
4. Add flour mixture and mix until just combined. Gently fold in sprinkles.
5. Using a large cookie scoop (3 Tbsp), scoop dough into cupcake tin.
6. Bake for 10-12 mins or until lightly browned and mostly set.
7. Remove from oven and immediately use a small jar or container to press firmly down in the centre to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

MOUSSE:
1. Mix contents of Dr. Oetker’s mousse package with 1 cup cold coconut milk and protein powder
2. fill cups and chill

From the kitchen of: Heather Narraway

HOT COCOA BOMBS

CANDIES & SWEET TREATS, COLLECTIONS

113

Calories

5g

FAT

17g

carbs

6g

protein

Ingredients

1 scoop protein hot chocolate
73g Choczero sugar free chocolate chips
12 mini marshmallows

Directions

Serving Size: 4

1. Melt the chocolate chips and coat a silicone mold with 8 wells with a thin layer of chocolate.
2. Place in the fridge until firm.
3. Gently remove the shells from the mold. Fill 4 of the 8 shell halves with 1/4 scoop protein powder.
4. Add 3 mini marshmallows to each.
5. Carefully heat a nonstick pan on low heat and place the empty halves quickly on the heat just so the edge is softened. Place the warmed half on a half filled with protein. Smooth the edges with your finger and return to the fridge to firm. Repeat for all 4 bombs.
6. Decorate as desired.
7. Place the hot cocoa bomb in one cup of warm milk when ready to use. Enjoy!

From the kitchen of: Megan Osborn

VEGAN CINNAMON TOAST CRUNCH CEREAL

COLLECTIONS, SWEET BREAKFAST & DONUTS

380

Calories

36g

FAT

5g

carbs

10g

protein

Ingredients

Cereal dough:
1 scoop of Bowmar Nutrition Vegan Cinnamon Cereal protein powder
1/4 cup + 1 tbsp of almond flour
1 tsp of cinnamon (optional!)
2 tbsp melted light vegan butter alternative or coconut oil (I used “I can’t Believe it’s not Butter!”)
Around 1-2 tbsps of water to bind the mixture together
Cinnamon “sugar” topping:
2 tsp of granulated sweetener (I used Swerve! Other options include coconut sugar, Lakanto, granulated xylitol, etc.)
1 tsp cinnamon

Directions

Serving Size: 2

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine all the dry ingredients (cinnamon, almond flour, and protein powder) in a bowl and mix well until thoroughly combined.
3. Then, add in the melted vegan butter or coconut oil and continue to stir.
4. As the batter will be too crumbly at this point, add in water (little by little) to reduce the crumbling. Do not add too much water, as it will make the next few steps much more difficult! Instead, add enough water to get the batter to a very pie crust-like consistency!
5. Line baking sheet with parchment paper.
6. Roll out the dough to be about 1/8-1/12 of an inch thick. Not too thin that it breaks too easily after it cooks, or burns within seconds of being in the oven, but not too thick either so that it takes forever to cook and doesn’t get crunchy!!
7. Quickly mix up the cinnamon sugar topping and dust/cover the rolled out dough with this (I recommend very lightly pressing it in to the dough as well!) just before baking!
8. Bake in the oven for approximately 4 minutes, yet keep an eye on it constantly and check every minute or so! You should take it out when it is starting to lightly brown and ensure to not use texture as a measure of done-ness as it actually becomes crunchy as it cools!
9. Cool COMPLETELY (about 10 minutes) before eating and enjoy! I served mine in a bowl with a splash of non-dairy milk, yet they also tasted INCREDIBLE dry (resemble a really flaky shortbread with a cinnamon flavour!)

From the kitchen of: Anna Tamlin