RED VELVET HOT CHOCOLATE

RED VELVET HOT CHOCOLATE

122

Calories

2g

FAT

4g

carbs

22g

protein

Ingredients

-8oz hot water
-1 scoop Protein Hot Chocolate
-8-10 drops of red food coloring
-1tbs lite cool whip

Directions

-Mix 1 scoop of Protein Hot Chocolate into 8oz of hot water. It’s easiest if you use the Bowmar Nutrition rapid mixer.
-Once the protein is fully mixed in, add 8-10 drops of red food coloring, or until you get the desired color.
-Top with 1tbs lite cool whip

From the kitchen of: Dana Eisentraut

SALTED CARAMEL MILKSHAKE

SALTED CARAMEL MILKSHAKE

263

Calories

4g

FAT

31g

carbs

32g

protein

Ingredients

-1 scoop Protein Salted Caramel
-1/2 cup milk of choice (I used unsweet vanilla almond)
-2/3 cup vanilla halo top (you can substitute this flavor, I used cookie dough halo top for a little extra something)
-1tbs caramel syrup

Optional: ice to thicken, lite cool whip

Directions

-Combine protein, milk, and ice cream in a blender until smooth
-Pour milkshake into a glass then drizzle caramel syrup on top and enjoy!
 

From the kitchen of: Dana Eisentraut

HAWAIIAN MARGARITA

HAWAIIAN MARGARITA

138

Calories

0g

FAT

4g

carbs

1g

protein

Ingredients

1 scoop pina colada essentials
1 cup water
1/4 cup light orange juice
1/4 tsp fresh lime juice
3 tbsp tequila

Directions

Combine ingredients and serve over ice!

From the kitchen of: Stephanie Rogge

SPIKED BUTTERSCOTCH HOT CHOCOLATE

SPIKED BUTTERSCOTCH HOT CHOCOLATE

195

Calories

4g

FAT

8g

carbs

23g

protein

Ingredients

1 scoop protein hot chocolate
1 cup unsweetened almond milk
3 tbsp butterscotch schnapps

Directions

Combine and heat ingredients before enjoying! Top with fat free redi-whip and sugar free caramel sauce if you’d like!

From the kitchen of: Stephanie Rogge

GRAPEFRUIT MARGARITA

GRAPEFRUIT MARGARITA

145

Calories

0g

FAT

5g

carbs

0g

protein

Ingredients

1 scoop kiwi lime sharp
3/4 cup water
1/4 cup diet 5 calorie grapefruit juice
3 tbsp tequila
1/2 tsp fresh lime juice

Directions

Combine ingredients and serve over ice!

From the kitchen of: Stephanie Rogge