LEMON BLUEBERRY OVERNIGHT OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

576

Calories

12g

FAT

78g

carbs

42g

protein

Ingredients

1 scoop Protein Lemon Bar
1/2 cup oats
desired amount of fresh blueberries
1/2 cup milk
1/4 cup vanilla yogurt
1 tsp chia seeds
Granola of choice
Sugar free whip cream- optional

Directions

Place each ingredient into the desired container, then shake well. Let it chill in the fridge overnight and enjoy in the morning. The granola and sugar free whip cream are optional but make for the perfect topping.

From the kitchen of: Stephanie Simpson

PUMPKIN PIE TWISTS

CANDIES & SWEET TREATS, COLLECTIONS

94

Calories

4g

FAT

12g

carbs

2g

protein

Ingredients

2 tubes refrigerated Pillsbury Crescent Rolls
1/2 cup pumpkin puree
1/4 cup brown sugar
1 tbsp maple syrup
1 tsp pumpkin spice
2 tbsp melted butter
1 tbsp sugar
1/2 cinnamon
2 tbsp Bowmar Protein Pumpkin Spice

Directions

Serving Size: 24

(1) Preheat the oven to 375F and line a baking sheet with parchment paper.

(2) Mix pumpkin puree, brown sugar, maple syrup, pumpkin spice, and Bowmar Protein Pumpkin Spice (if you use homemade pumpkin puree, it may be a little more watery than store-bought pumpkin puree and you can add more Bowmar to make the mixture thicker).

(3) Unroll dough onto a cutting board and cut off half of the dough (4 crescent rolls). Spread the pumpkin mixture over it and then place the other 4 crescent rolls on top. Press them all together and make sure all corners line up.

(4) With a pizza cutter, cut the dough into strips (about 12 per tube of dough) and transfer to the baking sheet. When you pick up the dough strips, twist them before you put them on the baking sheet.

(5) Brush melted butter on each twist and sprinkle with cinnamon sugar.

(6) Bake at 375F for 8-11 minutes or until golden brown.

(7) ENJOY!

From the kitchen of: Elizabeth Bettag

PUMPKIN SPICE FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

200

Calories

10g

FAT

27g

carbs

3g

protein

Ingredients

3 cups (510 grams) Ghirardelli white chocolate chips
1/2 cup (120 ml) sweetened condensed milk
3 tbsp unsalted butter
1/4 cup (55 grams) pumpkin puree
1.5 tsp pumpkin pie spice
orange gel food coloring
1 tbsp cornstarch
1 tsp vanilla extract
2 tbsp Bowmar Protein Hot Chocolate

Directions

Serving Size: 20

(1) Line an 8×8 baking dish with parchment paper.

(2) In a saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir frequently until everything is melted. (This take a long time and a lot of stirring but it’s worth it!)

(3) Add pumpkin puree, pumpkin spice, and stir well until all ingredients are completely combined and reduce heat to low.

(4) Stir in food coloring and vanilla extract. Add food coloring until the fudge is the color orange you like!

(5) Stir in cornstarch.

(6) Once everything is mixed well, remove from heat and spread into pan. Place fudge in the fridge overnight.

(7) Enjoy!

From the kitchen of: Elizabeth Bettag

PEPPERMINT MOCHA HOT CHOCOLATE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

360

Calories

18g

FAT

39g

carbs

14g

protein

Ingredients

3+ cups whole milk
1/2 cup Peppermint Mocha Creamer
2.5 oz dark chocolate Hershey bar
2.5 oz milk chocolate Hershey bar
1 scoop Bowmar Protein Hot Chocolate
1 candy cane
Cool Whip

Directions

Serving Size: 4

(1) Take a nice, big scoop (or several) of Cool Whip and put it into a bowl. Next, pour some peppermint mocha creamer in with it and whisk well. Add as much as you want to without changing the consistency of the Cool Whip too dramatically. Place in the fridge to harden while you make the hot chocolate.

(2) Add whole milk (this part is tricky, because this requires a TON of milk or it gets super thick, so I would suggest starting with about 2-2.5 cups and adding from there), creamer, candy cane, Bowmar Protein Hot Chocolate, and chocolate (chopped up into little pieces) to a saucepan.

(3) Bring the mixture to a simmer over low heat, whisking constantly. Simmer for about a minute while whisking once it reaches a good strong simmer.

(4) Turn off the heat and pour into a mug. Crush some candy canes and place whipped cream from fridge on top of hot chocolate and garnish with candy canes.

From the kitchen of: Elizabeth Bettag

ACORN OREO BALLS

CANDIES & SWEET TREATS, COLLECTIONS

68

Calories

5g

FAT

5g

carbs

1g

protein

Ingredients

1 package (15.25 oz) peanut butter oreos
1 package (8 oz) cream cheese (room temperature)
chocolate melting wafers (for dipping strawberries or making candy)
1 tbsp vegetable shortening or coconut oil
brown sprinkles
small pretzel sticks
2 tbsp Bowmar Protein Hot Chocolate

Directions

Serving Size: 25

(1) Put Oreos in food processor or blender and blend until they are super crumbly and there are no large pieces. It helps to do it in smaller batches.
(2) Add Bowmar Protein Hot Chocolate to the crumbs and mix well.
(3) Mix Oreo crumbs and cream cheese (cream cheese MUST be at room temperature or this will not work) together until very well mixed.
(4) Use a tablespoon to measure out a ball-shaped tablespoon of the mixture and pinch one end to make it acorn-shaped.
(5) Place all acorns on a baking sheet and put them in the fridge for at least an hour.
(6) Melt the chocolate and shortening in a double broiler if you have access to a large glass bowl. (I did not, so I put the chocolate chips and shortening in the microwave for about 15 seconds at a time and then stirred until it was the correct consistency)
(7) Remove only a few acorns at a time from the fridge and plop them in the bowl of chocolate. Coat well and remove with a fork, scrape the fork against the edge of the bowl to get the extra chocolate off.
(8) Place on a baking sheet and leave out on the counter to cool.
(9) Once completely cool, dip only the tops of the acorns in the chocolate and pour the sprinkles over the top with a bowl underneath to catch the excess. (Do NOT roll the acorns in sprinkles because it gets super messy and wastes a ton of sprinkles)
(10) Put the acorns back on the baking sheet but before the chocolate is cooled, dip one end of the pretzel pieces (broken in half) into the chocolate and press into the top of the acorns. This works best if you do it before the chocolate is hardened or it cracks the chocolate.

From the kitchen of: Elizabeth Bettag

AFTERNOON DELIGHT

PROTEIN SHAKES, FRAPPES & MORE

101

Calories

0g

FAT

30g

carbs

1g

protein

Ingredients

3/4 cup frozen strawberries
3/4 cup frozen pineapples
1 can Pineapple High Noon
1 scoop Strawberry Pineapple Nootropics

Directions

Serving Size: 2

Take all ingredients and blend in a blender. Depending on the how thick you like your drinks you can add a little water to make it thinner or if you want to make it a little thicker you can add more frozen fruits.

From the kitchen of: Jessica Brand