HOT CHOCOLATE DIP

CANDIES & SWEET TREATS

1449

Calories

14g

FAT

278g

carbs

52g

protein

Ingredients

7 1/2 oz Marshmallow fluff
8 oz Cool whip
1/4 cup Hot chocolate mix
3tbsp cocoa powder
2 scoops protein hot chocolate
graham cracker, assorted fruit to dip (not in macros)
1 Marshmallows, mini

Directions

1. Using a hand mixer in a large bowl, blend together the marshmallow fluff, cool whip, and hot chocolate dip, cocoa powder and protein powder until creamy.
2. serve with fruit or graham crackers
4. Mini marshmellows to garnish

From the kitchen of: Heather Narraway

PROTEIN SALTED CARAMEL TWIX APPLE SALAD

CANDIES & SWEET TREATS

378

Calories

11g

FAT

61g

carbs

10g

protein

Ingredients

4-5 Twix Bars
4 Granny Smith Apples
16oz Cool Whip Tub
1 Vanilla Instant Pudding 5oz box
Caramel Topping
1/2 cup Milk
1 Scoop protein Salted Caramel
.5 scoop Protein Dulce de Leche

Directions

Serving Size: 5

1. Add milk, instant pudding mix, protein powders and cool whip into a bowl then whisk until powder is combined.
2. Cut apples into bite size pieces.
3. Chop twix bars into small pieces.
4. Add the twix and apple chunks to the cool whip pudding mixture. Stir to combine.
5. drizzle caramel topping
6. Chill in fridge/ freezer for 1-2 hours.

From the kitchen of: Heather Narraway

PROTEIN PUMPKIN SPICE CHOCOLATE CHIP COOKIE

CAKES, COOKIES, BROWNIES & PIES

259

Calories

11g

FAT

33g

carbs

8g

protein

Ingredients

1/2 cup (111g) unsalted butter
1/4 cup (53g) white sugar
3/4 cup light brown sugar, lightly packed
1 large egg yolk (discard whites or save for another recipe)
1 teaspoon vanilla
1/3 cup (72g) canned pumpkin (not pumpkin pie filling; not an entire can)
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon EACH: ground cloves and nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon baking soda
1 and 1/2 cups (190g) white all-purpose flour
2/3 cup (110g) chocolate chips
3 scoops protein pumpkin spice

Directions

Serving Size: 12

1. Cream butter and sugar
2. scrap down sides and add egg yolk, vanilla, canned pumpkin
3. mix in the spices, flour, and protein powder. Scrapping down the sides till all incorporated
4. Mix in the chocolate chips
5. scope the batter onto a parchment paper covered cookie sheet.
6. pop in freezer for 8 mins and then put directly into oven at 350 for 8-10 mins

From the kitchen of: Heather Narraway

PROTEIN PUMPKIN SPICE COOKIE WITH CINNAMON CREAM CHEESE FROSTING

CAKES, COOKIES, BROWNIES & PIES

186

Calories

8g

FAT

26g

carbs

3g

protein

Ingredients

1/2 Cup Butter (Sweet Cream Salted)
1 Cup Sugar
2 Eggs
1 Cup Canned Pumpkin
2 Cups Flour
4 tsp. Baking Powder
1 tsp. Salt
2 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
3 scoops Bowmar Nutrition Protein Pumpkin Spice

Frosting
1/2 Cup Butter (Sweet Cream Salted)
8 oz. block of Cream Cheese
3 tsp. Vanilla
4 cups Powdered Sugar
1 tsp. Cinnamon

Directions

Serving Size: 36

1. Cream butter with sugar, once well incorporated add in eggs, pumpkin and continue to mix
2. Sift flour, BN protein powder, BP, Salt, Cinnamon, Nutmeg, Ginger continue to mix, scrapping down the sides.
3. cover a cookie sheet with parchment paper and scoop the cookies out depending on the size you want them (Macro’s are calculated to make 36 cookies, could vary with size of your cookie)
4. Bake in oven at 350 for 10-15 mins depending on your oven temperature. Check the bottom of the cookie, should be a golden colour.

Frosting:
1. Cream room temperature butter
2. add room temperature cream cheese and vanilla, cinnamon
3. Sift one cup at a time powdered sugar and make sure well incorporated before adding the next cup.

Once cookies have cooled completely use approximately 1 tbps worth of frosting ontop of cookie. Amount can vary depending on size of cookie.

And lastly enjoy

From the kitchen of: Heather Narraway

PROTEIN PEANUT BUTTER BLONDIES

CAKES, COOKIES, BROWNIES & PIES

125

Calories

11g

FAT

3g

carbs

4g

protein

Ingredients

1/2 cup peanut butter
1 scoop bowmar nutrition vegan banana nut bread protein
4 tbsp softened grass fed butter
2 cage free eggs
1 tsp
1/4 cup almond flour
1 tbsp coconut flour
1/2 sweetener
1/4 cup chopped raw cocoa butter

Directions

Serving Size: 16

Preheat oven to 350. Spray the bottom of a 9 x 9 baking dish with cooking spray.
With an electric mixer combine the first five ingredients until smooth. Add in the flours, sweetener, and chopped cocoa butter. Spread in the prepared baking dish. Bake for 25 minutes until the center no longer jiggles and the edges are golden.
Cool completely and then chill in the refrigerator for at least 2-3 hours before cutting
More concentrated sweeteners do not work in this recipe.

From the kitchen of: Alena Wood

NO BAKE PATRIOTIC COOKIES AND CREAM CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES

407

Calories

22g

FAT

39g

carbs

11g

protein

Ingredients

Crust:
9 Oreos (double stuffed where used for this recipe)
3 tb unsalted butter
1 scoop of cookies and cream protein
Filling:
1 scoop cookies and cream protein
2 -8oz packs of lf cream cheese
1/4 cup sugar
1tsp vanilla
4oz fat free cool whip
4 Oreos
Topping:
3 Oreos
3oz m&ms

Directions

Servings Size: 8

Crust:
Crush 9 Oreo Cookies (leave stuffing in to crush) with food processor.
Melt butter in microwave.
Combine crushed Oreo crumbs together in a bowl.
In 9in cheesecake pan (or proffered pan) press Oreo mixture into bottom of dish to make a crust.
Refrigerate for 30 minutes or 1 hour until well chilled.
Cheesecake Filling:
In stand mixer (with beater attachment) or with electric beaters, beat softened cream cheese until smooth (about 4 to 5 minutes). Add in sugar and vanilla and beat until mixed well.
Fold in chopped Oreo cookies and whipped cream until combined.
Spoon mixture over chilled crust and spread out evenly.
Chill for 4 hours before serving.
Top with addition coarsely crushed Oreo Cookies and sprinkles and/or candies if desired.

From the kitchen of: Kaleigh Bis