Calories
FAT
carbs
protein
Ingredients
3 eggs
1/2 cup almond milk
5 slices of bread of your choice (Arnold whole wheat was used for recipe)
1 scoop cinnamon roll protein powder
Glaze
2tb cream cheese softened
1/4 cup powdered sugar
1tb milk
Directions
Delicious imitation churro French toast! To have a more authentic churro feel, once French toast is done cooking immediately coat pieces in a cinnamon sugar mixture.
From the kitchen of: Kaleigh Bis
Calories
FAT
carbs
protein
Ingredients
8oz Loaf French Bread, Cubed into bite sized pieces
3/4 Cups Milk
3 Large Eggs
1/2 Cup Chocolate Chips
1/2 Cup Miniature Marshmallow
2 Graham Crackers, Crushed
1 scoop of PHC
Directions
Serving Size: 12
Preheat oven to 350 degrees
In a large bowl, whisk together the milk, PHC, and eggs. Add bread cubes to the mixture and mix until all of the bread is coated. Mix in the graham crackers, chocolate chips and marshmallows. For easy cleanup place cupcake liners in a cupcake pan or spray a cupcake pan. Portion mixture into 12 cupcake liners.
Bake for 15-20 minutes, carefully remove from pan and enjoy or allow to cook and store in air tight container and freeze and remove when needed.
From the kitchen of: Kaleigh Bis
Calories
FAT
carbs
protein
Ingredients
1 1/2 cups flour
1 tablespoon sugar
8 tablespoons butter, softened
3-6 tablespoons ice cold water
1 scoop cinnamon roll protein powder
Glaze Dip (macros for entire serving calories 394 F: 13 P:6 C: 66)
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1fl oz of almond milk
Directions
Combine flour, 1 tablespoons sugar in a medium bowl and whisk to combine. Cut in 1/2 cup butter with pastry cutter or two forks until crumbly. Add 3 tablespoons ice cold water and mix to combine. Add more water 1 tablespoon at a time as needed until mixture comes together. Flatten dough into a round disk, wrap with plastic wrap, and chill at least 15 minutes or overnight.
Preheat oven to 375 and grease a baking sheet with cooking spray.
When dough has chilled, unwrap it and use a pizza cutter to cut into 1-1/2 inch strips. Place wtrips on prepared baking sheet. Use a rubber spatula to spread 1 tablespoon water over the tops of the strips. Combine cinnamon and 1 tablespoon sugar in a small bowl and sprinkle mixture on top of strips. Bake uncovered 12-14 minutes, until lightly browned.
Glaze Dip
Combine softened cream cheese, powdered sugar in a medium bowl. Use a hand mixer to mix well. Add milk 1 teaspoon at a time until a smooth consistency is reached.
Serve dippers warm or at room temp.
From the kitchen of: Kaleigh Bis
Calories
FAT
carbs
protein
Ingredients
8 ounces strong coffee
COFFEE BROWNIES BATTER
½ cup unsalted butter cut into 6-8 slices
8 ounces semi-sweet chocolate coarsely chopped
¾ cup firmly packed brown sugar
3 large eggs room temperature preferred*
1 Tablespoon concentrated coffee
1/2 cup all-purpose flour
¼ teaspoon salt
1 scoop hazelnut coffee protein powder
MOCHA FROSTING
2 ounces unsweetened baking chocolate coarsely chopped
4 Tablespoons unsalted butter
1 Tablespoon concentrated coffee
1 to 2 Tablespoons milk or cream
2 cups powdered sugar
pinch of salt
Directions
Serving Size: 16
Pour the brewed coffee into a small saucepan.
Heat over medium heat until boiling.
Reduce coffee down to 2 Tablespoons, remove from heat, and set aside.
COFFEE BROWNIES
Preheat the oven to 350ºF Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside. (9 inch pan was used to determine macros)
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in 1 Tablespoon of the concentrated coffee. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Bake brownies for 32-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
MOCHA FROSTING
In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, concentrated coffee, and milk or cream (start with 1 Tablespoon). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
When you are ready to frost the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board or safe-to-cut surface.
Spread frosting evenly over the top of the brownies, then cut into individual servings. Store in air right container in the fridge.
From the kitchen of: Kaleigh Bis
Calories
FAT
carbs
protein
Ingredients
2 cups frozen strawberry
1 cup unsweetened coconut milk
3 tsp lemon juice
Pinch of salt
1/5 cup powdered sugar
1 scoop of strawberry pineapple sharp
Directions
Serving Size: 2
Place all ingredients in blender or food processor and blend until smooth, some strawberry chunks may remain and that’s okay.
Pour into serving dish and enjoy or place into airtight container and store in freezer.
From the kitchen of: Kaleigh Bis
Calories
FAT
carbs
protein
Ingredients
12 oz of frozen pineapple
1 container of halo top vanilla ice cream
10 fl oz pineapple juice
1 serving of pina colada essentials
Directions
Serving Size: 4
Place all ingredients in blender or food processor and blend until smooth. Pour into containers and serve immediately or place into air tight containers and store in freezer.
From the kitchen of: Kaleigh Bis