Calories
FAT
carbs
protein
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
14g protein French toast
1/4 cup sugar free maple syrup
1 tsp pumpkin pie spice
1/4 cup cashew butter
3/4 cup pumpkin purée
Directions
Serving Size: 12
1. Combine all ingredients to a high powered blender and blend until smooth.
2. Transfer to an airtight container and chill before serving.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
2.5 cups chocolate almond milk
1-2 scoops protein mint chocolate chip
Directions
Serving Size: 2
Mix in ice cream maker for 35 minutes!
From the kitchen of: Kayla Nevius
Calories
FAT
carbs
protein
Ingredients
Cake:
1 Box of Pilsbury Dark Chocolate Cake Mix
1 Scoop Protein Hot Chocolate
1 Cup Water
1/2 Cup Unsweetened Applesauce
3 Eggs
Pudding:
1 Box Sugar Free Jello Chocolate Fudge Pudding Mix
1 Scoop Protein Hot Chocolate
2 Cups Skim Milk (non-dairy milk cannot be substituted— it will not set up properly)
Topping:
1 Box Sugar Free Jello Chocolate Fudge Pudding Mix
1 Scoop Protein Hot Chocolate
2 Cups Skim Milk (non-dairy milk cannot be substituted— it will not set up properly)
1 Container Fat Free Cool Whip
3 Tbsp Dark Chocolate Chips
Directions
Serving Size: 16
-Preheat Oven to 350° and spray a 9×13 pan with non-stick spray
-Combine cake mix and protein powder in a mixing bowl then add in water, applesauce, and eggs, mixing thouroughly
-Pour batter into cake pan and cook for 25-35 minutes or until done
-Once done, make the pudding mixture by combining the pudding mix and protein powder, then adding the milk and whisking for 2 minutes
-Poke holes all over the cake with the back of a wooden spoon, chopstick, or anything comparable
-Pour pudding over the cake, making sure to fill all of the holes and spread the remainder evenly over the cake
-Let cool completely
-Once cooled, you’re going to make the mousse topping:
-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Gently fold in the (thawed) container of Cool Whip
-Pour the mousse topping over the cake, spreading evenly.
-Next, take the 3 tbsp of dark chocolate chips and crush them— I did this by placing them in a plastic baggie and hitting them with a mallet. If you have a chocolate bar, you can also use shavings!
-Sprinkle the chocolate bits all over the cake
-Let cake chill at least 4 hours before serving
-Store in fridge
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
1 Box Sugar Free Jello Chocolate Fudge Pudding Mix
1 Scoop Protein Hot Chocolate
1 Container Fat Free Cool Whip
2 Cups Skim Milk (non-dairy milk will not set up properly— it will be loose)
Directions
Serving Size: 8
-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Gently fold in the (thawed) container of Cool Whip
-Let chill for at least 2 hours before serving
-Optional: top it with fat free whipped cream and a few chocolate chips
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
1 (15 oz.) can pumpkin puree
1 C. sugar
3 eggs
2 tsp. pumpkin pie spice
½ tsp. salt
1 scoop Bowmar Pumpkin Spice Protein
2 tsp. vanilla extract
2/3 C. heavy whipping cream
Cinnamon Streusel:
1 C. gluten-free, all-purpose flour (can substitute regular flour as well)
1/3 C. sugar
1/2 C. brown sugar
2 tsp. cinnamon
½ tsp. salt
1 stick (8 Tbsp.) unsalted butter, melted
Directions
Serving Size: 8
1. Preheat oven to 375°. Butter a cast iron skillet or medium casserole dish. (I used 4 mini cast iron skillets that were 6.5in. – each skillet is 2 servings)
2. In a large bowl, mix together pumpkin, sugar, eggs, pumpkin pie spice, salt, vanilla extract and protein powder. Whisk in cream until smooth. Pour into prepared skillet/dish.
3. For the streusel, mix together flour, sugars, cinnamon and the salt. Add in melted butter and beat with a hand mixer or fork until crumbly.
4. Spread cinnamon streusel topping on top of the pumpkin mixture in an even layer.
5. Bake until the filling is set, and the top is golden brown. Around 40-50 minutes. *
6. Let cool for 10 minutes, then serve!
7. Store in fridge.
*Depending on your pan size, bake for at least 30 minutes and then check every 5 minutes until done. The center will look firmer and not as bubbly when done.
From the kitchen of: Erin Walters
Calories
FAT
carbs
protein
Ingredients
1 packet cinnamon roll better oats
60g pumpkin purée
14g protein French toast
1 tbsp bowmar butter of choice
Directions
1. Combine the oats with the directed amount of water and microwave for 60 seconds.
2. Stir in the purée and protein powder and cook for an additional 30 seconds (watch closely).
3. Add bowmar butter of choice and let the oats sit until thick and cooled!
From the kitchen of: Megan Osborn