Calories
FAT
carbs
protein
Ingredients
1 Scoop of Green Apple EAAs
12oz Water
12oz Sprite Zero or Seltzer
Sour Gummy Worms
Crushed Ice
Directions
Serving Size: 2
-Fill two glasses with crushed ice
-Combine EAAs and water in a seperate cup then evenly split into the 2 glasses (6oz in each)
-Fill rest of glass with 6oz Sprite Zero or Seltzer
-Top with sour gummy worms and enjoy!
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
12 Oreos
2 Cups White Chocolate
1 Scoop Protein Cookies and Cream
24 Candy Eyes
12 Lolipop/Cake Pop Sticks
Directions
Serving Size: 12
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
3/4 cup of Bowmar Protein Pancake & Syrup
1 cup of all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice or nutmeg
1/2 cup unsweetened applesauce
1/4 cup sugar free maple syrup (Vermont Made brand)
1/2 Splenda brown sugar blend
1/3 cup vegetable oil
1 large egg
1 tsp maple flavor extract
1/2 cup milk
Directions
Serving Size: 32
Preheat oven to 350 degrees and grease mini muffin pan with nonstick spray.
Mix protein powder, flour, baking soda, salt, spices into small bowl.
In large bowl mix applesauce, brown sugar, maple syrup. Add in oil, extract, egg, then pour in milk and mix until smooth.
Add dry ingredients into wet and stir with fork until combined, do not over mix.
Scoop 2 tablespoons of batter into each mini muffin tin and bake at 350 degrees for 10-12 minutes or until a toothpick in the center of the muffin comes out clean.
Remove the mini muffins from the oven, let cool enough to handle. Eat them warm or cold, just enjoy.
Makes about 32 mini muffins
From the kitchen of: Stephenie Colli
Calories
FAT
carbs
protein
Ingredients
2 scoops Bowmar Protein Pumpkin Spice
1 package yellow cake mix
(ingredients for cake mix typically include eggs, oil, and water)
Directions
Serving Size: 12
Preheat oven to 375F
Depending on how you want this to look, you can either use two smaller bundt pans (smaller than a typical bundt pan would be but not mini) or those mini bundt pans where they have at least 6+ forms for mini bundt cakes on one pan.
I used two smaller bundt pans and I would recommend doing that!
Make cake mix according to instructions. Add two scoops of Bowmar Protein Pumpkin Spice and orange food gel.
Using cooking spray, spray each pan. Fill each pan with half of the batter and bake until cakes are done. Cakes are completely done when you can insert a toothpick and it comes out clean.
Let cakes cool (not completely) and then shave off the top part to make each cake flat. Then let cakes cool completely. Place one bundt cake on top of the other one with the shaved parts together.
Decorate however you would like to! Enjoy!
From the kitchen of: Elizabeth Bettag
Calories
FAT
carbs
protein
Ingredients
1.5 scoops Protein Pumpkin Spice
8 oz cream cheese
Ginger Snap Cookies
1 package of melting chocolate bars
Sprinkles
Directions
Serving Size: 12
1. Bring cream cheese to room temperature.
2. In food processor chop up ginger snap cookies, about 1.5 cups
3. In medium bowl stir together protein powder, cream cheese, and ginger snap cookie crumbs. Line a baking sheet with wax paper. Then roll mixture in to small balls. Place in freezer for at least 1 hour.
4. To melt chocolate you can use a double boiler or microwave it. Once the chocolate is melted dip each cream cheese ball into the chocolate and immediately add sprinkles. Store in refrigerator.
From the kitchen of: Stephanie Simpson
Calories
FAT
carbs
protein
Ingredients
Blondies
1.5 scoops Protein Lemon Bar
1 cup unsalted butter, softened
¾ swerve granulated sugar
1 large egg
3 tbsp lemon juice
2 ¼ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup fresh strawberries, diced
Glaze
1 cup swerve powdered sugar
1 tbsp strawberry puree
1 tsp lemon juice
Directions
Serving Size: 9
Blondies
Preheat oven to 350 degrees, and spray a 9-inch square baking pan.
Cream butter and sugar together until these are fluffy in consistency. Beat in the egg. Then mix in the lemon juice.
In separate bowl whisk together the flour, baking powder, salt. Add this to the wet ingredients Note: the blondie batter is going to be very thick. Gently fold in the diced strawberries.
Spread mixture into pan, spreading it as evenly as possibly. Then bake for 30-35 minutes, or until an inserted toothpick comes out clean.
Glaze:
Let blondies cool completely. Mix together ingredients for glaze, then spread evenly over the blondies. Note if the glaze is too thin you can add more powdered sugar slowly. If it is too think add more strawberry puree.
From the kitchen of: Stephanie Simpson