Calories
FAT
carbs
protein
Ingredients
20g collagen
1 scoop sour cherry essentials
3 cups ice
1/4 cup cherry flavored water
Liquid stevia if desired
Directions
1. Place ice in a high powered blender.
2. Add collagen, essentials and water and blend until smooth.
3. Add liquid stevia if desired.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
12 oz ricotta cheese
54g swerve confectioners sugar
6 Oreo thins
2 scoops cookies and cream protein powder
3 mms
6 tbsp whipped cream
Directions
Serving Size: 3
1. Mix together ricotta cheese, confectioners sugar, and protein powder until smooth.
2. Crush up 6 Oreo thins and evenly divide Oreo crumbles into 3 jars.
3. Next evenly divide cannoli mixture and place in each jar on top of Oreo crumbles.
4. Top with whipped cream and crushed mms
From the kitchen of: Laura Ousley
Calories
FAT
carbs
protein
Ingredients
3/4 cup quick oats
1 tbsp cornbread butter
2 tbsp unsweetened almond milk
1 tbsp margarine
1/4 cup brown swerve sweetener
1/4 cup granulated sweetener
Directions
Serving Size: 9
1. Measure out the oats, milk and nut butter and set aside. Prepare a nonstick surface to cool the cookies.
2. Add the brown and granulated sweetener to a small pot. Add the margarine and cook over medium- high heat, stirring frequently. Once it starts to boil, cook for one minute and remove from heat.
3. Quickly stir in the oats, nut butter and almond milk.
4. Spoon the mixture on to the nonstick surface in small mounds. Allow to cool completely.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
7g protein caramel apple
2 oz fat free cream cheese
1/4 cup apple slices
1 tbsp caramel syrup
1 tbsp unsweetened almond milk
Directions
1. Whip the cream cheese and milk until smooth.
2. Add the protein powder and whip until smooth.
3. Place half the apple slices and 1/2 tbsp syrup in the bottom of the serving jar.
4. Spoon the cream cheese mixture into the jar and top with remaining apple slices and syrup.
5. Chill in the fridge for at least 30 minutes and serve cold.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
1/2 scoop protein hazelnut coffee
1 cup light vanilla ice cream (N!cks or comparable)
1/4 cup unsweetened almond milk
1/2 tbsp sugar free chocolate syrup
Optional: add 1/4 shot vodka for an adult version
Directions
1. Rim your glass with chocolate syrup so it drips down the sides.
2. Blend the ice cream, milk and protein in a blender until smooth.
3. Pour in you prepared glass and serve immediately.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1 3/4 cup flour
1/2 cup Pumpkin Spice Protein
1/2 cup French toast protein
Coating Mix
1/4 cup Brown Sugar
1 tablespoon pumpkin pie spice
Directions
Serving Size: 50
Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and pumpkin pie spice and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn mixer to low and add in flour and protein, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
From the kitchen of: Ashley Phillips