FRUITY PEBBLES PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

168

Calories

3g

FAT

24g

carbs

11g

protein

Ingredients

1 TB- butter
5 oz- Marshmallow
3 scoops- Fruity cereal whey protein
2 cups- Fruity pebbles cereal

Directions

Serving Size: 6

1. Melt the butter & marshmallows (low heat) over stove top. 2. Take off heat, stir in protein.
3. Stir in cereal and mix everything fully
4. Press mix onto a dish lined with parchment paper (a bread pan helps to form it into a good sized protein bar.)
5. Refrigerate for 30 minutes.

From the kitchen of: Nicole Abbott

FRENCH TOAST DONUTS

COLLECTIONS, SWEET BREAKFAST & DONUTS

153

Calories

8g

FAT

11g

carbs

10g

protein

Ingredients

Donuts:
1 c Birch Benders Paleo Pancake mix
1 scoop Bowmar French Toast protein powder
1/4 c cashew butter
1 mashed banana
1/2 c unsweetened almond milk
1 tsp baking soda
1 tsp vanilla

Frosting:
1/3 c Swerve confectioners sugar
1 scoop Bowmar French Toast protein powder

Directions

Serving Size: 8

Spray silicon donut pans. Mix all donut ingredients. Fill icing bag or large ziploc bag with mixture and cut tip o squeeze into pans. Bake at 375 for 10-15 mins or use toothpick test. After cooled, Pop out of molds. Mix swerve and protein powder with a little (tbsp or 2) of water to make icing. Dip one side of donuts in and add sprinkles.

From the kitchen of: Ginny Bishop

OATMEAL CHOCOLATE PB DONUT COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

510

Calories

18g

FAT

50g

carbs

38g

protein

Ingredients

2 tbs chocolate PBFIT
1 tbs almond butter
1/2 cup oats
1 cup applesauce
1 scoop BN blueberry donut protein
1 egg

Directions

Mix dry ingredients together in a bowl. Add applesauce and egg in a separate bowl. Combine the two and bake for 10min at 350°. Let cool and enjoy!

From the kitchen of: Alena Wood

CINNAMON ROLL BITES

COLLECTIONS, SWEET BREAKFAST & DONUTS

141

Calories

4g

FAT

23g

carbs

4g

protein

Ingredients

1/2 scoop Bowmar Nutrition protein cinnamon roll
1 can reduced fat pillsbury cinnamon rolls
2 tbs BN protein frosting of regular icing

Directions

Serving Size: 9

Open cinnamon roll pack and knead rolls together. Split into 9 or 10 small bites. Pour protein powder on a plate and roll each ball in it. Bake for 10-12 min at 400°. Let cool, add frosting on top and enjoy!

From the kitchen of: Alena Wood

STRAWBERRY CHEESECAKE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

238

Calories

15g

FAT

14g

carbs

10g

protein

Ingredients

Brownie Cups
1 box brownie mix

Strawberry Cheesecake Filling
1 scoop Bowmar Nutrition Strawberry Shake
8oz cream cheese, softened
1 cup swerve Confectioner’s Sugar
2 tbsp Strawberry Jam

Directions

Serving Size: 12

Step 1: Make the Brownie Cups
Bake brownies according to box directions. You can also use your preferred brownie recipe. Once brownies are done baking, take the pan out of the oven and immediately use a small glass to press in the center of the brownie to form the “brownie cup”. Allow brownie cups to cool completely before filling.

Step 2: Make the strawberry cheesecake filling
Combine all ingredients together for the strawberry cheesecake filling. Then pipe into the brownie cups. Optional but amazing is to top it off with a chocolate drizzle.

From the kitchen of: Stephanie Simpson

PEANUT BUTTER MOUSSE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

291

Calories

19g

FAT

16g

carbs

12g

protein

Ingredients

Brownie Cups
1 box brownie mix

Peanut Butter Mousse
½ tub of Protein Buckeye butter
1 cup Swerve confectioner’s sugar
8 oz. softened cream cheese, softened

Mini chocolate chips
Chocolate Drizzle

Directions

Serving Size: 12

Step 1: Make the Brownie Cups
Bake brownies according to box directions. You can also use your preferred brownie recipe. Once brownies are done baking, take the pan out of the oven and immediately use a small glass to press in the center of the brownie to form the “brownie cup”. Allow brownie cups to cool completely before filling.

Step 2: Make the Peanut butter Mousse
In mixing bowl combine: Buckeye butter, confectioner’s sugar, and cream cheese. Pipe the mousse into each brownie cup. Decorate mousse filling by drizzling chocolate and dropping chocolate chips

From the kitchen of: Stephanie Simpson