FRENCH TOAST APPLE CRUMBLE

CANDIES & SWEET TREATS, COLLECTIONS

350

Calories

10g

FAT

45g

carbs

20g

protein

Ingredients

-2 medium-large apples (fuji, pink lady, macintosh or red delicious work well!)
-1.5 scoops Bowmar French Toast protein powder
-1/4 c scoop old fashioned oats
-2 tbsp coconut flour
-2 tbsp swerve sweetener (granulated)
-1 tbsp ghee or butter
-cinnamon

Directions

Serving Size: 2

preheat oven to 400 degrees. Spray small baking or glass dish. (8 x 8 or smaller). Chop up apples. (you can peel first if you don’t like the peel in baked apples). Place cut up apples in dish, cover with 1/4 c water, cover with foil and bake for 15 mins or until soft.
While apples are baking, add all other ingredients to small bowl. Mix or press with a fork until butter becomines incorporated and mixture is crumbly. Add about 2 tbsp of water or until mixture becomes somewhat soft. When apples come out, crumble some mixture overtop and try to cover most of apples. Pop back into oven for about 5 mins (or until top becomes brown).

From the kitchen of: Ginny Bishop

PROTEIN CARAMEL BROWNIE PUDDING IN A JAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

279

Calories

15g

FAT

28g

carbs

17g

protein

Ingredients

1/2 box dry brownie mix of choice
5 scoops protein hot chocolate
Vanilla ice cream of choice
Caramel sauce
Instant pudding mix
2 cups milk
Whipped cream
Caramel sauce

Directions

Serving Size: 12

1. Combine half the box of brownie mix and protein powder and prepare brownies as directed on brownie mix box.
2. Bake brownies as directed. Allow to cool.
3. Prepare pudding as directed.
4. Using small mason jars, cut brownies into fitted circles. Push brownies to the bottom of each jar.
5. Layer on pudding and then caramel sauce.
6. Top with whipped cream and more caramel sauce.

From the kitchen of: Colleen Kysor

PROTEIN BROWNIE BOWL SUNDAES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

141

Calories

7g

FAT

7g

carbs

14g

protein

Ingredients

1/2 box of dry brownie mix of choice
5 scoops protein hot chocolate
Vanilla ice cream of choice
Chocolate syrup

Directions

Serving Size: 12

1. Preheat oven to 350 degrees F.
2. Combine half the brownie mix with the protein powder and prepare brownie batter as directed and pour 3/4 of the way in greased muffin tin.
3. Bake for 20-25 minutes. Take out when the outside is baked and the middle is still wet. Scoop out the butter from the middle and put back in the oven to finish baking.
4. Let cool completely before removing from tin.
5. Scoop ice cream and top with syrup and other toppings of choice. Then enjoy!

From the kitchen of: Colleen Kysor

PUMPKIN SPICE FRAPPUCCINO

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

127

Calories

1g

FAT

2g

carbs

22g

protein

Ingredients

1 scoop Bowmar Pumpkin Spice protein
8 oz coffee
splash of unsweetened almond milk
10 ice cubes

Directions

Combine all ingredients together in a bender and blend. Add more ice cubes for thicker and less for a bit thinner.

From the kitchen of: Maddie Klein

FROZEN MINT CHOCOLATE CHIP PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

577

Calories

27g

FAT

72g

carbs

15g

protein

Ingredients

1 container of cool whip
2 scoops of protein
1 chocolate pie crust (broken up. 2 servings per pan)
1/2 cup + 2tbsp of chocolate chips
Mini Springfoam pans

Directions

Serving Size: 4

**I did use food coloring to enhance the color but I did not add any mint flavoring**

Directions: minimal & effortless
1. Break up the pie crust. Following the serving size on the label I added 2 servings of pie crust to each springfoam pan
2. Firmly press crust into bottom of foam pan to create your bottom layer
3. Place in the freezer for about 10 minutes
4. Meanwhile, mix cool whip & protein together.
5. Fold in 2 tbsp chocolate cups (optional)
6. Once the ten minutes are complete, divide cool whip mixture evenly into each pan
7. Melt 1/2 cup chocolate & divide melted chocolate on top of each
8. Freeze until firm!
9. ENJOY!

From the kitchen of: Dominique White

BUTTERNUT SQUASH FUDGE BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

119

Calories

6g

FAT

10g

carbs

9g

protein

Ingredients

Brownies:
1 cup butternut squash puree
1/2 mashed banana
1/2 cup Bowmar Nutrition cashew spread
2/3 cup unsweetened baking cocoa powder

Frosting:
2 scoops Bowman Nutrition Hot Chocolate protein powder
2 tablespoons Bowmar Nutrition cashew spread
2 tbsp granulated Stevia
1 tbsp water

Directions

Servings Size: 12

For brownies:
1. Preheat the oven to 350 degrees and coat a 4 x 6 or 6 x 6 loaf pan with cooking spray.
2. Cube the butternut squash. Place cubes in a single layer on a plate with a few tablespoons of water, cover, and microwave for 8-9 minutes. Purée squash once cooled.
3. Add all brownie ingredients into a high speed blender, food processor or large bowl and mix until a thick batter is formed.
4. Pour batter into pan and bake for 12-15 minutes.

Frosting:
1. While brownies cool mix all frosting ingredients together in a small bowl.
2. Spread frosting evenly over brownies. Cover and store brownies in the refrigerator.

From the kitchen of: Jennifer Foley