Calories
FAT
carbs
protein
Ingredients
1 scoop PPS
1/2 cup of pumpkin puree
1 cup of almond milk (or any milk)
1/2 tablespoon of pumpkin pie spice
A handful of ice
Directions
Add milk, pumpkin puree and ice in blender or mixer, add pumpkin pie spice and PPS and blend until smooth! Add some whip cream for a nice touch
From the kitchen of: Lindsay Cundall
Calories
FAT
carbs
protein
Ingredients
¾ C. heavy whipping cream
6 oz. cream cheese, 1/3 less fat, softened
2 and ¼ Tbsp. creamy peanut butter
5 Tbsp. Swerve confectioners
½ tsp. vanilla extract
1 scoop Bowmar Peanut Butter Cookie Protein
Directions
Serving Size: 6
1. Chill a medium sized mixing bowl in the fridge for around 15 minutes. Once chilled, beat the heavy whipping cream until it almost doubles in size.
2. In a separate bowl, add the softened cream cheese, peanut butter, Swerve, and the vanilla then beat until the fluff is creamy and smooth.
3. Add in the protein powder until completely blended. If mixture is too stiff, then add in an extra 1 Tbsp. peanut butter.
4. Combine the whipping cream and peanut butter mixture and mix on low until thoroughly blended.
5. Refrigerate mixture for around two hours to allow it to firm up.
6. I usually let mine sit out for 15-20 minutes before dividing into 6 glasses and serving. For a decorative touch, spoon melted peanut butter onto inside of serving glass then add in the mousse. Additional topping options are more peanut butter, chocolate chips, peanut butter chips, etc.
7. Store in an airtight container in the fridge.
From the kitchen of: Erin Walters
Calories
FAT
carbs
protein
Ingredients
30 Pretzel Rods
1 Cup of Semi-Sweet Chocolate Chips
1 Cup of White Chocolate Chips
1 Scoop of Protein Cookies and Cream
Toppings: Candy Corn, Halloween M&Ms, Halloween Sprinkles, Candy Eyes
Directions
Serving Size: 30
-Line a baking sheet with wax paper and set aside then get all of your toppings ready to use
-Melt one cup of the semi-sweet chocolate chips in a meausring cup or other deep bowl/cup in 30 second intervals until melted, then mix in half a scoop of Protein Cookies and Cream
-Dip the pretzel rods in the chocolate and use a spoon to spread the chocolate higher onto the pretzel (you want to cover about 2/3 with chocolate)
-Lay the pretzel on the wax paper and decorate with toppings of choice. Do this until you run out of chocolate (you should get 15 covered pretzel rods)… Have fun with the toppings and mix it up!
-Place the pan in the fridge until the chocolate is hardened then transfer the pretzels into a different container so you can reuse the pan and wax paper
-Repeat steps 2-5 with the white chocolate
-Put all of the pretzel rods in a dish of choice and enjoy!
-Store in fridge
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
1 and 1/2 cup rolled oats
1 cup puffed Kamut
1 scoop protein French toast
1 oz pecans
1 tsp pumpkin pie spice
2 tbsp coconut oil
1/3 cup sugar free maple syrup
1/4 cup pumpkin purée
28g sugar free whites chocolate chips
Directions
Serving Size: 10
1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Heat the pumpkin purée, syrup and coconut oil in a pan over medium heat.
3. In a large bowl, combine the oats, puffed kamut, protein powder, pecans and pumpkin pie spice.
4. When the syrup mixture begins to bubble, remove from heat and pour over the oat mixture.
5. Spread the granola on the parchment paper.
6. Bake for 15 minutes, remove from oven and flip the granola.
7. Reduce heat to 300 degrees Fahrenheit and bake for an additional 15 minutes.
8. Remove from oven and allow to cool completely. Toss in the white chocolate chips and store in an airtight container.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
6 oz sugar free chocolate chips
41 g fat free sweetened condensed milk
1/3 scoop protein caramel apple
3 mini pretzels, broken in pieces
30g Granny Smith Apple, chopped
Directions
Serving Size: 10
1. Prepare wax or parchment paper on a baking sheet.
2. Melt the chocolate chips in the microwave in 30 second increments, stirring each time.
3. Use a spatula to spread a thin layer of chocolate over the parchment paper.
4. Combine the sweetened condensed milk and protein.
5. Drizzle the protein mixture over the chocolate and quickly add the pretzel and apple pieces.
6. Freeze or refrigerate until firm. Break into pieces and store in the fridge.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
1 scoop protein caramel apple
3 tbsp egg whites
1/4 tsp baking soda
1/8 tsp baking powder
Pinch of salt
1 and 1/2 tbsp flour
2 oz fat free cream cheese
Optional: liquid stevia
8 oz sugar free white chocolate
Directions
Serving Size: 8
1. Spray a mug with nonstick cooking spray.
2. Combine the protein, baking powder, baking soda, flour and salt. Add the egg whites and stir until fully combined.
3. Microwave for 35 seconds.
4. Remove cake from mug and allow it to cool.
5. Whip the cream cheese until smooth and add liquid stevia if desired.
6. Combine the cooled cake with the cream cheese and form into small balls. Refrigerate until firm.
7. Melt the white chocolate in the microwave in 30 seconds.
8. Completely coat the chilled balls in white chocolate.
From the kitchen of: Megan Osborn