CINNAMON CRUNCH OVERNIGHT OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

380

Calories

13g

FAT

44g

carbs

26g

protein

Ingredients

1 serving Cinnamon Cereal Nut Butter
1/2 cup quick oats
1/2 cup milk of choice (almond used in this)
1/2 cup light and fit vanilla Greek yogurt

Directions

– Cook the quick oats with milk of choice for 1 minute
– Stir in 1 serving of nut butter and 1/2 cup of Greek yogurt
– Cover the container and place into the refrigerator overnight
(Add cinnamon and a pinch of sea salt if desired before eating)

From the kitchen of: Gracie Runkle

PROTEIN BLUEBERRY FRENCH TOAST

COLLECTIONS, SWEET BREAKFAST & DONUTS

209

Calories

3g

FAT

16g

carbs

31g

protein

Ingredients

1/4 serving of egg whites
1/4 cup of almond milk
1/4 scoop of Blueberry Donut Protein
1 tsp of cinnamon
2 pieces of Sara Lee Delightful bread
Walden Farms Syrup
Nut butter*
Fat free reddi whip*

* these are both to your liking — macros reflect a tbsp of each

Directions

-Put the batter ingredients in a container and mix
-Dip the bread into the mix & then put it on your pan
-Top with Walden farms pancake syrup, and nut butter of choice, and fat free reddi whip
-Enjoy!

From the kitchen of: Jordan Garner

CAMPFIRE PARTY MIX

CANDIES & SWEET TREATS, COLLECTIONS

231

Calories

10g

FAT

32g

carbs

4g

protein

Ingredients

2 Cups Rice Chex
1 Cup Snyder’s Itty Bitty Mini Pretzels
1/4 Cup M&Ms
1 Cup White Chocolate Chips
1/2 Tbsp Butter
1 Scoop Protein S’Mores
1/4 Cup Mini Marshmallows

Directions

Serving Size: 8

-Line a baking sheet with wax paper and set aside
-Put the protein powder in a gallon ziplock baggie
-Place the rice chex, pretzels, and M&Ms in a mixing bowl
-Melt the white chocolate chips and butter together in the microwave in a microwave safe dish (I used a glass measuring cup)
-Once melted, drizzle the melted chocolate over the dry ingredients and stir together
-Once everything is coated, dump it into the gallon baggie, seal it well, and shake until it’s all covered in powder
-Pour the cereal onto the lined baking sheet and spread it out into one layer
-Add your mini marshmallows in
-Let cool and enjoy!

*Store in a gallon baggie or air tight container

From the kitchen of: Paige Pomerantz

BLUEBERRY CHEESECAKE, LEMON OVERNIGHT OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

201

Calories

4g

FAT

18g

carbs

24g

protein

Ingredients

1/3 cup oatmeal
1/3 cup milk of choice (I used almond)
1 scoop protein blueberry cheesecake
1/4 cup blueberries
2 drops lemon extract

Directions

Mix all ingredients until smooth, let sit overnight in closed container. Top with chopped walnuts & eat warm or cold!!

From the kitchen of: Shayleigh Mountford

CHOCOLATE STRAWBERRY MINI CHEESECAKES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

144

Calories

7g

FAT

10g

carbs

10g

protein

Ingredients

8oz fat free cream cheese
1 egg
1 Dannon light and fit strawberry green yogurt
1 scoop protein strawberry shake
1/3 cup granulated sweetener
6 graham crackers
6 tbsp light butter or margarine
2 tbsp brownie batter sunflower seed butter
9 strawberries

Directions

Serving Size: 9

1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with liners.
2. Crush the graham crackers into crumbs.
3. Melt the margarine and combine with graham cracker crumbs. Push the mixture into the bottom of 9 of the liners in the cupcake tin.
4. Beat the softened cream cheese with the yogurt until smooth. Add sweetener and beat until smooth.
Add egg and continue beating. Add protein powder and beat until smooth.
5. Pour the cheesecake filling into each of the wells in the tray.
6. Bake for 22-25 minutes.
7. Allow to cool then top with about a teaspoon of sunflower butter and a strawberry.
8. For best flavor, chill for several hours before serving.

From the kitchen of: Megan Osborn

HAZELNUT HOT CHOCOLATE

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

90

Calories

3g

FAT

13g

carbs

4g

protein

Ingredients

1 packet sugar free, fat free hot cocoa mix
1 cup almond milk
1 scoop hazelnut sharp

Directions

1. Heat the almond milk to desired temperature.
2. Mix in the cocoa packet and hazelnut sharp.
3. Enjoy!

From the kitchen of: Megan Osborn