Calories
FAT
carbs
protein
Ingredients
1 packet of Pina Colada Essentials
1 cup Orange Juice
1/2 cup chilled sparkling wine
1/4 tsp grenadine
Directions
Combine ingredients and enjoy!
From the kitchen of: Stephanie Rogge
Calories
FAT
carbs
protein
Ingredients
250 g. semi-sweet chocolate chips
2 Tbsp. Bowmar Peanut Butter Cookie Butter
1 Scoop Bowmar Hot Chocolate Protein
1 C. Cocoa Krispies
Directions
Serving Size: 6
1. Put chocolate and the Peanut Butter Cookie butter in a microwaveable bowl.
2. Microwave in increments of 30 seconds until smooth.
3. Stir in the protein powder, then the Cocoa Krispies.
4. Divide evenly into doughnut rings and place in fridge for 1-2 hours or until the chocolate has set.
5. Store in an airtight container in the fridge.
From the kitchen of: Erin Walters
Calories
FAT
carbs
protein
Ingredients
20 oz. Half & Half
2 tsp. vanilla bean paste (vanilla extract will work also)
2 tsp. espresso powder
½ C. sugar
6 egg yolks
1 Scoop Bowmar Hazelnut Coffee Protein
~6 Tbsp. sugar (for topping)
Directions
Serving Size: 6
1. Preheat oven to 325°. Prepare a roasting pan and place 6 ramekins inside. I used 6oz ramekins, but other sizes will work but will change the quantity and nutrition info.
2. In a medium saucepan, on medium-low heat, combine the half & half, vanilla bean paste, espresso powder and ¼ C. of the sugar. Stir continuously until it begins to boil.
3. Take saucepan off heat and cover with a fitted lid for 10 minutes to steep.
4. Put a kettle on to boil with 3-5 C. of water.
5. In a medium bowl, whisk egg yolks, ¼ C. sugar and the protein powder.
6. Once the 10 minutes has elapsed, SLOWLY whisk in portions of the cream mixture to the bowl with your eggs. Make sure to do this in small increments so that the eggs don’t curdle.
7. Pour this through a sieve into an additional cup or bowl, preferably one with a pour spout.
8. Evenly distribute into the ramekins that are in your roasting pan. Fill the pan with the boiling water until it comes up halfway on the ramekins.
9. Bake for 35-45 minutes until the center of the crème brulee is set but still jiggles a little bit.
10. Remove from oven and place on wire rack. After 5 minutes remove the ramekins from the roasting pan and let cool for 1 hour. Wrap them in plastic wrap and place in the fridge for at least 4 hours or overnight.
11. When ready to serve, put 1-2 Tbsp. of sugar on top. Put them in your oven on broil on high and cook for 2-4 minutes. Make sure to check every minute to 30 seconds to avoid burning the sugar.
12. Pull them out and serve or refrigerate to serve cold later!
From the kitchen of: Erin Walters
Calories
FAT
carbs
protein
Ingredients
90g mashed bananas
50g liquid egg whites
1g vanilla extract
1/4c unsweetened almond milk
15g coconut flour
3g liquid stevia
pinch of salt
30g protein powder (can substitute another protein flavor but macros will vary accordingly)
2g cinnamon
3g baking powder
3g crushed dark chocolate chips (can mini chips or use more, but macros were calculated based on these measurements)
Directions
Serving Size: 5
preheat oven to 350F degrees
in a medium sized bowl mix together coconut flour, protein powder, baking powder, cinnamon, salt
– do not add the chocolate chips yet!
in another bowl mash the banana and then add your egg whites, almond milk, and vanilla extract
now add the dry ingredients into the wet and mix well
spray the muffin pan with non stick oil
add the batter equally to 5 molds and sprinkle crushed shavings evenly on top
bake for 20-22 minutes and then remove to let cool
From the kitchen of: Bailey Braswell
Calories
FAT
carbs
protein
Ingredients
One scoop of @bowmar_nutrition PFC
1 scoop of @bowmar_nutrition collagen
1 tablespoon @bowmar_nutrition cinnamon crunch cereal nut butter
80 grams banana
1 teaspoon of cinnamon
1/2 teaspoon vanilla extract
1/2 tablespoon of honey
Just used water and ice
Directions
Combine all ingredients in mixer. Mix well.
From the kitchen of: Cassy Shuler
Calories
FAT
carbs
protein
Ingredients
Cake:
1 and 1/4 cup all purpose flour
2 scoops protein French toast
Pinch salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup almond milk
1 tsp white vinegar
2 eggs
5 tbsp margarine, softened
1/4 cup granulated swerve
Cinnamon layer:
3 tbsp butter, softened
1 tbsp cinnamon
1/2 cup brown swerve
1/2 cup all purpose flour
Cheesecake layer:
8 oz fat free cream cheese, softened
1 egg white
1 scoop protein cinnamon roll
6-8 drops liquid stevia
1/2 tsp vanilla
Streusel:
1/2 cup brown swerve
1/2 tbsp cinnamon
Pinch of salt
1/4 cup butter, melted
1 cup all purpose flour
Directions
Serving Size: 16
1. Preheat the oven to 350 degrees Fahrenheit and spray an 8×8 deep baking dish with cooking spray and sprinkle with flour.
2. Combine the almond milk and vinegar and set aside.
3. Combine 1 1/4 C flour with French toast protein powder, baking soda, baking powder, salt and 1/4 C granulated swerve in a large bowl.
4. Beat in softened margarine, eggs, and almond milk mixture. Pour the batter into the prepared pan.
5. Use a fork to fully combine 1 tbsp cinnamon, 1/2 C brown swerve, 1/2 C flour and 3 Tbsp butter.
6. Sprinkle the cinnamon filling evenly over the batter.
7. Beat the softened cream cheese until smooth. Add the egg white and beat until smooth.
8. Add the cinnamon roll protein powder, vanilla and 6-8 drops liquid stevia to taste. Beat until smooth.
9. Spoon the cheesecake layer over the cinnamon layer and spread evenly.
10. Combine the 1/2 c brown swerve, 1/2 tbsp cinnamon, pinch of salt and 1 cup flour.
11. Add 1/4 C melted butter and use a fork or pastry cutter to mix until a large crumb is formed.
12. Sprinkle to streusel topping evenly over the cheesecake layer.
13. Bake for 45-50 minutes. If the streusel starts to brown early, cover with aluminum foil.
14. Remove from oven and allow to cool.
15. Store at room temperature for 1-2 days or covered in the refrigerator for up to 1 week.
* Brown swerve may be substituted 1:1 for brown sugar. Granulated swerve may be substituted 1:1 for granulated sugar. This will change the macros.
* Glaze if desired using milk and powder sugar or protein icing!
From the kitchen of: Megan Osborn