Calories
FAT
carbs
protein
Ingredients
1 cup light whipped topping
3 tbsp chocolate hazelnut spread
1/2 cup unsweetened almond milk
1 tsp sugar free chocolate fudge instant pudding mix
Directions
Combine ingredients and pour into popsicle molds. Freeze for a few hours or overnight before enjoying.
From the kitchen of: Stephanie Rogge
Calories
FAT
carbs
protein
Ingredients
40g bowmar protein French toast
2 tbsp coconut flour
1/4 tsp baking powder
1/8 tsp baking soda
Pinch salt
1/2 tsp cinnamon
1/4 cup powdered erythritol
1/4 cup brown swerve
1 egg
1/3 cup plain nonfat Greek yogurt
2 tbsp cashew butter
Directions
Serving Size: 8
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a loaf pan with parchment paper or spray with nonstick cooking spray.
3. Combine protein powder, coconut flour, baking soda, baking powder, salt and cinnamon.
4. In a separate bowl, whisk together the sweeteners. Add the egg and cashew butter and whisk until fully combined. Stir in the yogurt.
5. Stir the dry ingredients into the wet and stir until combined.
6. Pour the batter into the prepared pan and top with additional cinnamon/swerve if desired.
7. Bake for 20-25 minutes, until a knife comes out clean.
From the kitchen of: Megan Osborn
Calories
FAT
carbs
protein
Ingredients
1 ½ C. 2% Milk
5 eggs
2 tsp. vanilla extract
1 tsp. cinnamon
2 scoops Bowmar French Toast Protein
6 C. Mini Croissants (I used 7)
Streusel topping:
¼ C. unsalted butter, cold
¼ C. brown sugar
¼ C. flour
1/8 tsp. cinnamon
Directions
Serving Size: 12
1. Preheat oven to 350°. Spray muffin pan with Pam or grease with butter.
2. Cut up the croissants into cubes so they are around the size of a quarter.
3. In a bowl, mix milk, eggs, vanilla, cinnamon, and protein powder. Make sure that there are no chunks.
4. Make streusel topping by mixing all ingredients in a food processor. Chop the butter up into smaller chunks before adding to processor, but make sure that it is still cold when added in.
5. Fill the muffin pan halfway with the chopped-up croissants. Sprinkle half the streusel topping on top and then add remaining croissant pieces. Top with remaining streusel.
6. Pour around ¼ C. of the egg mixture into each of the muffin cups. There may be a little bit left over which you can distribute to the pan, but it may run over slightly after baking.
7. Bake for 25-30 minutes.
8. Once done, let the muffins cool for 5 minutes before removing from pan.
9. Serve up with maple syrup, powdered sugar or fresh fruit of your choice.
10. Store leftovers in an airtight container in the fridge or freeze them for up to 3 months!
From the kitchen of: Erin Walters
Calories
FAT
carbs
protein
Ingredients
Cupcakes (makes 12)
1 3/4 cup gluten free all purpose flour
1 scoop Pumpkin Spice Protein (@bowmar_nutrition )
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 coconut sugar
1 tbsp maple syrup
1 cup pumpkin purée
2 eggs
1/2 cup coconut oil
1 tsp vanilla
1/2 cup almond milk unsweetened
1/4 cup coconut oil melted
Directions
Serving Size: 12
Preheat oven to 350F and spray muffin tin to prevent sticking. In a large bowl combine the flour, protein, baking soda, baking powder, cinnamon, and coconut sugar. In a separate bowl combine the maple syrup, pumpkin, eggs, vanilla extract, almond milk and coconut oil. Mix the wet ingredients into the dry ingredients and stir till well combined. Then bake at 350F for 25 min or until a toothpick comes out clean! Once cupcakes are done let them cool! Once cooled place the frosting onto the cupcakes and Enjoy!! Keep them stored in the fridge!
From the kitchen of: Gail Ocheretyaner
Calories
FAT
carbs
protein
Ingredients
– 54g marshmallow creme
– 14g light country crock butter
– 14g creamy peanut butter
– 8g @bowmar_nutrition Dairy Free Protein French Toast
– 28g popped white popcorn
Directions
Serving Size: 5
1. Combine marshmallow creme, butter, and peanut butter in a microwave safe bowl.
2. Microwave for 15 seconds. Stir using a rubber scraper.
3. Mix in the PFT. Then, add in the popcorn and mix until fully coated.
4. Wait a few minutes for the mixture to cool. Then, form into balls (I just made them the size of my palms!)
5. Lay each ball on a piece of parchment paper and let set about 20 minutes.
From the kitchen of: Katharina Garcia-Nelson
Calories
FAT
carbs
protein
Ingredients
6-8 Ice cubes
2/3 C. (88g) Halo Top Cookies & Cream Ice Cream
1 Scoop Bowmar Cookies & Cream Protein
½ C. 2% milk
5 mini Oreos
Toppings: (optional, not in macros)
Whipped cream
Crushed mini Oreos
Directions
1. Put all ingredients in blender, adding milk just before blending.
2. Pour into a glass, add toppings, and enjoy!
From the kitchen of: Erin Walters