PUMPKIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

160

Calories

2g

FAT

22g

carbs

13g

protein

Ingredients

1 cup rolled or quick oats (certified gluten-free if needed)
1 cup pumpkin spice protein powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon pumpkin pie spice
1/4 cup maple syrup
1 cup canned pumpkin
½ cup unsweetened vanilla almond milk (or other non-dairy milk)

Directions

Serving Size: 6

Preheat oven to 350°F. Spray a 8X8 glass Pyrex dish with non-stick spray or line with parchment paper.
Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
Gently stir the dry mixture into the wet ingredients and stir until well combined.
Spread batter evenly into the prepared dish and bake for about 20 minutes or until a toothpick come out clean.
Bars keep best if stored in the refrigerator.

From the kitchen of: Melanie Coutsouvelis

STRAWBERRY CRUMB BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2203

Calories

98g

FAT

274g

carbs

58g

protein

Ingredients

– 1/2 cup white sugar
– 1/2 teaspoon baking powder
– 2 scoops Bowmar Nutrition Strawberry Shake Protein powder
– 1/2 cup + 1/3 cup flour
– 1/4 teaspoon salt
– 1/2 cup very cold unsalted butter
– 1 egg, beaten
– 1 teaspoon vanilla
– 2 cups fresh strawberries, chopped
– 1/3 cup white sugar
– 2 teaspoons cornstarch

Directions

1. Preheat oven to 375 degrees
2. Place parchment paper on the bottom of a 8×8 pan that hangs over the side of the pan (makes it easier to remove after cooking).
3. In a bowl, stir together 1/2 cup white sugar, 2 scoops strawberry shake protein powder, flour, baking powder and salt.
4. Using a fork or a pastry cutter, cut the butter into the flour mixture. Work with the dough until the butter pieces are very small. Dough will be crumbly.
5. In a separate bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture.
6. Pat half of the dough evenly into the bottom of the prepared pan.
7. In another bowl, stir together 1/3 cup white sugar and cornstarch. Stir in the strawberries.
8. Spoon strawberry mixture evenly onto the bottom crust.
9. Crumble the remaining dough over the strawberry filling layer.
10. Bake in preheated oven for 35 minutes, or until the top is slightly golden brown.
11. Cool completely before cutting into squares.

From the kitchen of: Eden Pollock

CINNAMON PUMPKIN PROTEIN BAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2081

Calories

137g

FAT

156g

carbs

75g

protein

Ingredients

– 1 cup of peanut butter
– 1/2 cup rice cereal
– 1/2 scoop of cinnamon protein and 1/2 scoop of pumpkin protein

– 3 tbsp maple syrup
– bar toppings; I used
– 1/2 tsp sea salt, 1/2 tsp cinnamon and 1/4 cup mini chips

Directions

– in a blender combine:
– 1 cup of peanut butter
– 1/2 cup rice cereal
– 1/2 scoop of cinnamon protein and 1/2 scoop of pumpkin protein
– Blend till smooth, i did this on a medium speed
– add in 3 tbsp maple syrup
– then add in your bar toppings; i used
1/2 tsp sea salt, 1/2 tsp cinnamon
1/4 cup mini chips
– blend again on a low speed to mix everything together
– press into tray and freeze for 30 – 45 mins

cut and enjoy!

From the kitchen of: Sierra St. Pierre

NO BAKE COATED PROTEIN BALLS

CANDIES & SWEET TREATS, COLLECTIONS

1928

Calories

125g

FAT

180g

carbs

63g

protein

Ingredients

ball ingredients:
✰ 1/2 cup peanut butter
✰ 3.5 tbsp almond flour
✰ 1 scoop @bowmar_nutrition cookies n cream protein
✰ 2 tbps milk chocolate cocoa powder
✰ 1/4 tsp vanilla extract
✰ 2 tbps maple syrup
✰ dash of sea salt

chocolate coating:
✰ measure out 2/3 cups of milk chocolate chips into a bowl
✰ add in 1 tbps of avocado oil

Directions

mix all of your ball ingredients into a bowl and roll into balls. set in the fridge for a few hours to cool

Now you’ll want to make the chocolate coating.

chocolate coating directions:
✰ measure out 2/3 cups of milk chocolate chips into a bowl
✰ add in 1 tbps of avocado oil
✰ heat in microwave for 1 – 1.5 minutes, taking out every 20 seconds to stir
✰ take balls and roll in melted chocolate
✰ place on a plate and add sprinkles, chocolate chips or candy pieces on top while chocolate is still melted
✰ place in fridge to harden and enjoy!

From the kitchen of: Sierra St. Pierre

BROWNIE COOKIES AND CREAM PARFAIT

CANDIES & SWEET TREATS, COLLECTIONS

260

Calories

9g

FAT

25g

carbs

21g

protein

Ingredients

1 cup Cool Whip Lite
1 scoop Protein Cookies and Cream
1 PHC Brownie Bar
1 tsp water

Directions

Serving Size: 2

Add 1 cup Cool Whip light to a small bowl, then add one scoop protein cookies and cream followed by 1 teaspoon of water. Mix all together until well blended. Next, take your fancy glass break up your brownie bar into little pieces and begin to layer broken pieces of PHC brownie bar and Cool Whip mixture. Chill for 15-20 minutes before serving! Enjoy! This desert is rich enough to share or you can separated into two smaller servings.

From the kitchen of: Denise Zanke

NO BAKE OREO LEMON DESSERT

CAKES, COOKIES, BROWNIES & PIES

363

Calories

19g

FAT

37g

carbs

12g

protein

Ingredients

1/2 scoop protein lemon bar
3 golden oreo cookies – crushed
1 tsp light butter
1/2 cup + 2 tbsp light whipped topping
3 tbsp unsweetened almond milk
1 tbsp sugar free vanilla instant pudding mix

Directions

To begin, take 2 crushed golden oreos and mix with 1 tsp melted light butter. Press into the bottom of a shallow bowl and set to side – this will be your crust. Combine 1/2 cup of light whipped topping and 1/2 scoop of lemon bar protein. Take HALF of the protein whipped topping mixture and layer on top of your crust. Next combine your unsweetened almond milk and vanilla pudding mix. Layer HALF of the pudding on top of your whipped cream mixture. Next, crumble 1/2 of a golden oreo cookie on top. Repeat with the rest of the whipped protein mixture, then the rest of your pudding and top with the 2 tbsp of plain light whipped topping. Use the last 1/2 of your crushed golden oreo to top it off. Let chill in the fridge for an hour or two before enjoying!

From the kitchen of: Stephanie Rogge