Calories
FAT
carbs
protein
Ingredients
1 Scoop Protein Strawberry Shake
1/2 cup non fat greek yogurt
1/4 cup granola of choice
1/2 cup cut up strawberries
Directions
Mix the yogurt and Protein Strawberry Shake untill blended
Layer the Yogurt, strawberries and granola as desired
top with more toppings and enjoy!
From the kitchen of: Danielle Greenbaum
Calories
FAT
carbs
protein
Ingredients
1 cup unsweetened almond milk
1 scoop protein cinnamon roll
1/8 tsp vanilla
dash of cinnamon
2 tbsp boiling water
1 tbsp swerve granular
2 tsp instant coffee
Directions
Combine 1 cup unsweetened almond milk, 1 scoop of protein cinnamon roll and 1/8 tsp vanilla and mix until smooth. In a separate bowl combine 1 tbsp swerve granular, 2 tsp instant coffee, and a dash of cinnamon. Add 2 tbsp boiling water and use a whisk attachment on your mixer to whip for 2-3 minutes until thick and fluffy. Top your protein milk mixture with the whipped coffee and enjoy! If you do not have swerve you can use regular granular sugar but it will increase the calories and carb content of the recipe!
From the kitchen of: Stephanie Rogge
Calories
FAT
carbs
protein
Ingredients
Donuts:
1 Cup Krusteaz Protein Pancake Mix
2 Scoops of Protein French Toast
1 Tbs Cinnamon
3 Tbs Sugar
3/4 Cup Milk
1 Egg
1 Tsp Vanilla
Glaze:
1 Scoop of Protein French Toast
2/3 Cup Powdered Sugar
9 Tsp Skim Milk (or milk of choice)
1 Tsp Vanilla
1 Tsp Cinnamon
Topping:
1 Cup of Cinnamon Toast Crunch
Directions
Serving Size: 12
Donuts:
-Preheat oven to 350 and prep donut pan by lightly greasing it with Pam
-Combine Krusteaz Pancake Mix with Protein French Toast in a bowl, then add in the cinnamon and sugar and mix it all up
-Add milk, egg, and vanilla
-Combine until a batter forms
-Put batter in a piping bag or ziplock baggie with a cut corner
-Pipe 1/12 of batter into each donut mold of your pan
-Bake donuts for 6-8 minutes– they should be firm to the touch but not overcooked
-While donuts are baking crush up the Cinnamon Toast Crunch, not too finely. It should be a mix of crumbs and bigger chunks.
-Let donuts cool completely then make your glaze
Glaze:
-Combine the protein powder and powdered sugar
-Add your vanilla
-GRADUALLY add in your milk, 2-3 tsp at a time. You want a thick glaze.
-When donuts are completely cooled, dip the top of each donut into the glaze and sprinkle 1/12 of your cinnamon toast crunch topping on top
-Let set and enjoy!
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
Filling
2 scoops Bowmar Cookie & Cream Protein
1 cup 2% Greek Yogurt
8 oz Whipped Cream Cheese
1 tsp Mint extract
Green Food coloring (optional)
1 tsp Monk Fruit Sweetener or Any Alternative Sweetener
1 egg
7 Oreos
Crust
½ cup Almond Flour
1 scoop Bowmar Cookie & Cream Protein
1 tsp Coconut oil
1 tbsp unsweetened cocoa powder
1 egg
3 Oreos
1 tsp water
Directions
Serving Size: 9
Preheat oven to 350℉
To make crust:
Mix all dry ingredients together (almond flour, Bowmar Cookie & Cream protein powder, and cocoa powder). Crush 4 oreos and add to the dry mixture. Then add coconut oil and egg to the mixture. Mix everything together, easier if you use your hands. It will be very sticky so add a teaspoon of water. Once everything is thoroughly mixed, flatten out on the bottom of a greased 8×8 casserole dish. Poke the crust with a fork all over, and bake in the oven for 10 min.
Filling:
While the crust is cooking make the filling. Mix the greek yogurt and whipped cream cheese together. Then add both scoops of Bowmar Cookies & Cream Protein powder, 3 crushed Oreos, egg, monk fruit sweetener, and mint extract to the cream cheese mixture. Once all the ingredients are thoroughly mixed together add green food coloring a few drops at time until you get the color you want (optional).
Dump the filling on top of the crust, and evenly spread out the mixture. Break up the remaining 4 oreos and scatter on top of filling. Place in the oven for 15 minutes. Once done, let it cool. Then cut into delicious Mint Oreo Cheesecake Bars.
From the kitchen of: Riley Alejandrez
Calories
FAT
carbs
protein
Ingredients
MUFFINS
1 Scoop Protein Cinnamon Roll
1 1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup monkfruit sweetner
2 eggs
1 tbs maple syrup
CRUMB TOPPING
1 cup almond flour
1/2 cup monkfruit sweetner
1 tsp cinnamon
1 stick (1/2 cup) butter, melted
Directions
Serving Size: 12
Preheat the oven to 425ºF. Line a regular sized muffin pan with liners.
Make the crumb topping: In a small mixing bowl combine the flour, brown sugar, cinnamon, and melted butter. Mix together with a fork until crumbly and wet. Set aside.
Make the muffins: In a smaller mixing bowl, combine the protein cinnamon roll, flour, baking powder, baking soda, salt
In a separate larger mixing bowl, combine the applesauce, sugar, and whisk together. Add in the eggs, whisk again. Using a spatula, gently mix in the dry ingredients until just combined.
Fill each muffin cup almost to the top. The 12 muffin cups will be full, but that’s good! Using your fingers, crumble a generous amount of topping on each muffins.
Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a powdered sugar glaze (powdered sugar + milk) if you’d like!
From the kitchen of: Danielle Greenbaum
Calories
FAT
carbs
protein
Ingredients
DOUGH:
6 tbsp all purpose flour
2 tbsp protein cinnamon roll (12g)
1 tsp baking powder
1/4 tsp salt
1/2 cup plain fat free greek yogurt
FILLING:
1 tbsp melted light butter
2 tbsp protein cinnamon roll (12g)
1 tbsp brown sugar swerve
1 tsp unsweetened almond milk
1/4 tsp cinnamon
GLAZE:
1 tbsp protein cinnamon roll (6g)
1 tbsp unsweetened almond milk
1/2 tsp brown sugar swerve or swerve granular
sprinkle of cinnamon
Directions
Serving Size: 3
To begin, whisk together your dry dough ingredients. once mixed, add in your greek yogurt. Generously flour your hands and gently work it into a dough ball. Once 80% of the dough is together, dump everything on a flour covered surface and continue to form the rest of the dough pieces into the ball. Keep flouring your surface and hands throughout the process. Once you have a ball. flour your surface again and press flat. Use a floured rolling pin and carefully roll until the dough is spread out enough to cut into 6 rectangles. Continue to flour your surface and dough while you roll and cut out your pieces otherwise they will stick. Once your 6 rectangles are cut out, set them to the side while you prepare the filling. Mix melted butter, 2 tbsp of protein, almond milk, cinnamon, and brown sugar swerve in a bowl. Spread the mixture into the center of 3 of the rectangles. Press and pinch the other 3 rectangles on top of the dough with the cinnamon sugar mixture. Grease a baking sheet with non-stick spray and preheat the oven to 350 degrees. Once sealed, set your three poptarts on the baking sheet. Use a fork to press the edges together, ensuring the filling won’t leak out. Spray the tops with non-stick spray and cook in the oven for 15-20 minutes, or until lightly browned. Let them cool while you prepare the glaze. Mix glaze ingredients and pour over the poptarts before enjoying!
From the kitchen of: Stephanie Rogge