Calories
FAT
carbs
protein
Ingredients
1-2 cups of Cashew or Almond Milk
1-2 scoops of Orange Juice Essentials
1 tsp Vanilla Extract
1 squirt of liquid stevia
6 large Ice Cups
Optional: 2 drops of orange food coloring
Directions
Blend all ingredients together!
From the kitchen of: Krista Davis
Calories
FAT
carbs
protein
Ingredients
1 cup of almond milk
1/2 banana
1-2 scoops of greens
1/2 scoop of Vegan Chocolate Almond Coconut
1/2 scoop of Vegan PB Cookie
Handful of ice
Directions
Add ingredients in the order listed above
Use more or less almond milk and ice for your desired consistency.
From the kitchen of: Haley Lamonica
Calories
FAT
carbs
protein
Ingredients
☆ 32 g Protein Cookies and Cream
☆ 4 mint oreo thins
☆ 74 g Breyer’s mint choc chip ice cream
☆ 12 oz coffee
☆ ice (however much you prefer for thickness)
Directions
Blend and Enjoy!
Toppings such as whip, chocolate syrup, etc. are optional!
From the kitchen of: Ellie Pontoriero
Calories
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carbs
protein
Ingredients
Directions
Serving Size: 9
-Cover a baking sheet with wax paper and set aside
-Put Rice Chex in a big mixing bowl and set aside
-Put powdered sugar and Protein Cookies and Cream in a gallon Ziplock bag and shake them together. Set aside.
-Put Andes into a microwave safe measuring cup or bowl and 1.5 Tbs of Butter. Melt in microwave for 1 minute then stir together.
-Pour chocolate over cereal and gently mix together until evenly coated
-Pour chocolate covered cereal into the gallon bag with the powdered sugar/protein mixture and shake until evenly coated
-Spread out the cereal onto the wax paper and let dry. Put into a bowl or back into the bag and enjoy!
-Optional: Add Mint M&Ms into the muddy buddies
-Makes nine 1/2 cup servings
From the kitchen of: Paige Pomerantz
Calories
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carbs
protein
Ingredients
Crust Ingredients:
2 cups crushed graham crackers
8 tbsp salted butter (melted)
3 tbsp sugar
Pie Filling Ingredients:
5 large egg yolks (save the whites in a separate bowl)
14 ounces sweetened condensed milk
1/2 cup fresh lemon juice
1/4 tsp vanilla extract
20 large strawberries
Meringue Topping Ingredients:
5 large egg whites
5 tbsp sugar
Directions
Serving Size: 24
Preheat oven to 325F
Add graham crackers, melted butter, and sugar to a large mixing bowl.
Combine well with a fork. Spoon some of the mixture into mini muffin tins and press against the sides with a teaspoon to create a pie shell.
Bake crusts for about ten minutes until slightly browned.
Press crust against the sides to ensure there is enough space for pie filling.
Let cool to room temperature before filling.
While pie crusts are cooling, separate 5 egg yolks and whites into two separate bowls.
Set the egg whites aside and lightly beat the egg yolks with a fork.
Cut lemons in half and squeeze until you have 1/2 cup of fresh lemon juice. Add lemon juice to the medium bowl with egg yolks.
Add 1 cup sweetened condensed milk into the bowl with the egg yolks and lemon juice. Whisk until well combined.
Add in 1/4 tsp vanilla and Bowmar Protein Lemon Bar and whisk well.
Once pie crusts are cooled, fill with the pie filling and bake at 350F for about 10-12 minutes until tops are slightly cracked. Immediately put them in the refrigerator on top of pot holders so they can cool IN THE REFRIGERATOR.
Add sugar to the egg whites and beat with a hand mixer until there are stiff peaks. Once the pies are finished cooling, top with strawberries (sliced or diced) and then the meringue. Use a lighter with a strong flame to brown the meringue and enjoy!
Note: You will have extra filling at the end. I used it to fill a store-bought pie shell as extra. You could also make more mini pies if you wanted to!
From the kitchen of: Elizabeth Bettag
Calories
FAT
carbs
protein
Ingredients
1/2 cup + 2 tablespoons coconut flour, sifted
1/2 cup mashed banana
1/4 cup peanut butter
1/4 cup honey or maple syrup
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
1 scoop bowmar nutrition protein hot chocolate
Directions
Serving Size: 6
Line an 8×4 loaf pan with parchment paper.
In a large bowl, mash the banana, add peanut butter, honey, and vanilla. Once the mixture is cohesive and creamy, add in the coconut flour and protein and combine well. The final step is to add in chocolate chips and combine.
Spread mixture into a lined pan with your hands, pressing down and spreading evenly, to about 1/2 thick. Refrigerate for 1-2 hours until firm.
Picking up the parchment paper, remove from pan and cut into individual squares.
You can wrap them individually or in an airtight container and refrigerate them for a week. They can also be wrapped individually and frozen for up to a month.
From the kitchen of: Alena Wood