GLAZED FRESH STRAWBERRY BREAD

SWEET BREAKFAST & DONUTS

1181

Calories

21g

FAT

288g

carbs

100g

protein

Ingredients

3/4 cup swerve granular
1/2 cup unsweetened almond milk
1/2 cup fat free plain greek yogurt
1 egg
1 tsp vanilla
1 cup all purpose flour
3 scoops protein strawberry shake
2 tsp baking powder
1/4 tsp salt
2 cup diced strawberries
2 tbsp all purpose flour to toss strawberries in

GLAZE:
1 cup powdered swerve
1 tbsp light butter – melted
1/3 cup diced strawberries
2 tbsp unsweetened almond milk

Directions

Mix together your swerve granular, unsweetened almond milk, greek yogurt, egg, and vanilla. In a separate bowl combine 1 cup of flour, 3 scoops of protein, baking powder, and salt. Take your diced 2 cups of strawberries and toss them in 2 tbsp flour. Combine your wet and dry mixtures and fold in your flour covered strawberries. Preheat your oven to 350 degrees and pour your mixture into a greased 9×5 bread pan. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. If the top is getting to brown for your liking, feel free to cover it with foil. For the glaze, combine your powdered swerve, melted light butter, diced strawberries and almond milk. Let cool before adding your glaze and enjoy!

From the kitchen of: Stephanie Rogge

FRENCH TOAST MUFFIN CUPS

SWEET BREAKFAST & DONUTS

169

Calories

9g

FAT

14g

carbs

8g

protein

Ingredients

1 ½ C. 2% Milk
5 eggs
2 tsp. vanilla extract
1 tsp. cinnamon
2 scoops Bowmar French Toast Protein
6 C. Mini Croissants (I used 7)

Streusel topping:
¼ C. unsalted butter, cold
¼ C. brown sugar
¼ C. flour
1/8 tsp. cinnamon

Directions

Serving Size: 12

1. Preheat oven to 350°. Spray muffin pan with Pam or grease with butter.
2. Cut up the croissants into cubes so they are around the size of a quarter.
3. In a bowl, mix milk, eggs, vanilla, cinnamon, and protein powder. Make sure that there are no chunks.
4. Make streusel topping by mixing all ingredients in a food processor. Chop the butter up into smaller chunks before adding to processor, but make sure that it is still cold when added in.
5. Fill the muffin pan halfway with the chopped-up croissants. Sprinkle half the streusel topping on top and then add remaining croissant pieces. Top with remaining streusel.
6. Pour around ¼ C. of the egg mixture into each of the muffin cups. There may be a little bit left over which you can distribute to the pan, but it may run over slightly after baking.
7. Bake for 25-30 minutes.
8. Once done, let the muffins cool for 5 minutes before removing from pan.
9. Serve up with maple syrup, powdered sugar or fresh fruit of your choice.
10. Store leftovers in an airtight container in the fridge or freeze them for up to 3 months!

From the kitchen of: Erin Walters

GF CHOCOLATE CHIP ALMOND COCONUT WAFFLES

SWEET BREAKFAST & DONUTS

422

Calories

10g

FAT

43g

carbs

41g

protein

Ingredients

1 scoop 33 grams vegan chocolate almond coconut
56 grams gluten free kodiak cakes flapjacks & waffle mix
1/2 cup milkadamia nut milk
46 grams egg whites
15 grams enjoy life semi sweet chocolate chips

Directions

In a measuring cup or bowl and the protein powder and gluten free kodiak cakes flapjacks& waffle mix.
Then add your milk and egg.
Mix till smooth ( I use a fork to mix first then a hand mixer )
Lastly add your chocolate chips.

Then pour into any waffle or even donut shape maker!

To make this vegan just substitute the egg whites with vegan egg option.

From the kitchen of: Alexandra Zone

CINNAMON ROLL DONUTS

SWEET BREAKFAST & DONUTS

101

Calories

3g

FAT

12g

carbs

6g

protein

Ingredients

Donut Batter:
125 grams (1 cup) of Bowmar Protein Powder and All-Purpose Flour Mixed – One scoop of Bowmar Protein Powder is approx. 35g
1 tsp of Baking Powder
1/4 tsp of Baking Soda
1/2 tsp of salt
1/2 tsp of ground cinnamon
1/2 tsp ground nutmeg
1 large egg at room temperature
65 grams of light brown sugar (approx. 1/3 cup packed)
60 ml of milk at room temperature (skim, 1%, 2%, whole, buttermilk, soy milk, coconut is fine) (approx. 1/4 cup)
60 grams of yogurt (nonfat, low-fat, vanilla, plain, etc. is fine) (approx. 1/4 cup)
30 grams of unsalted butter, melted and slightly cooled (approx. 2 tablespoons)
1.5 tsps of pure vanilla extract

(macros don’t include any toppings)

Topping Option One: Cinnamon Sugar Topping
200 grams of granulated sugar (approx. 1 cup)
1 tsp of ground cinnamon
115 grams of unsalted butter, melted and slightly cooled (approx. 1/2 cup)

Topping Option Two: Bowmar Butter Glaze (shown in Cinnamon Crunch Cereal)
115 grams of Bowmar Butter
1 tablespoon of Milk (more as needed for desired consistency)

Topping Option Three: Powdered Sugar
200 grams of powdered sugar

Directions

Serving Size: 10

1. Preheat the oven to 350 degrees F. Spray your donut pan with non-stick spray and set aside.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and Bowmar Protein Powder in a bowl. Set aside.
3. Whisk the egg, brown sugar, milk, and yogurt together until smooth.
4. Once mixed, add the melted button and the vanilla. Whisk until combined.
5. Combine the wet ingredients in to the dry ingredients.
6. Mix with a rubber spatula or wooden spoon until just combined. The batter will be slightly lumpy.
7. Transfer the batter in to a ziplock bag.
8. When ready to add the batter to the pan, cut a small corner off of the ziplock bag and fill the donut cup about 2/3 to 3/4 of the way full. Do not overfill. The donuts will rise over the top of the cup.
9. Bake for 10-11 minutes or until the edges are slightly browned.
10. Allow the donuts to cool in the pan for about 3 minutes.
11. Remove the donuts on to a wire rack.
12. Bake the remaining batter repeating steps 8 through 11.
13. After cooled, top the donuts with your topping of choice.

Toping Instructions – Cinnamon Sugar
1. combine the sugar and cinnamon in a bowl and set aside.
2. Melt the butter in a separate bowl.
3. Dip the donuts in the butter and then in to the sugar mixture.
4. Serve.

Topping Instructions – Bowmar Butter
1. Combine the Bowmar Butter and milk in a bowl.
2. Add milk to the butter to make a consistency for dipping or spreading across the donut.
3. Dip the donuts in the butter mixture.
4. Serve.

Topping Instructions – Powdered Sugar
1. Sprinkle lightly with powdered sugar.

From the kitchen of: Kaitlin Reid

LEMON BAR DONUTS

SWEET BREAKFAST & DONUTS

142

Calories

2g

FAT

24g

carbs

8g

protein

Ingredients

Donut:

1 1/4 Cups of Pancake Mix
2 Scoops of Lemon Bar Protein Powder
2/3 Cup Milk of Choice
1 Egg
3 Tbs Sugar
1 Tsp Vanilla
Opt: Dash of Lemon Extract

Glaze:

1 Scoop of Lemon Bar Protein Powder
2/3 Cup Powdered Sugar Powdered Sugar
Enough milk to make thick glaze (add in Tbs increments so it doesn’t get too runny)
Opt: Sprinkles, Yellow Food Coloring

Directions

Serving Size: 12

-Preheat oven to 350° and lightly grease donut pans
-Combine pancake mix, protein powder, and sugar then add in milk, egg, vanilla, and lemon extract, mixing thoroughly
-Spoon or pipe into donut pan and bake for 8-10 minutes
-Cool completely before glazing
-While donuts cool, combine powdered sugar and protein powder then gradually add in milk until a thick glaze forms. Add yellow food coloring if desired.
-Dip the tops of the donuts into the glaze. Top with sprinkles if desired
-Let glaze set up then enjoy!

From the kitchen of: Paige Pomerantz

APPLE COFFEE CAKE MUFFINS

SWEET BREAKFAST & DONUTS

191

Calories

4g

FAT

31g

carbs

7g

protein

Ingredients

For the Crumb Topping
• 1 ½ T sugar
• 1 ½ T brown sugar
• ¼ c. all purpose unbleached flour
• ¼ t. cinnamon
• Pinch of salt
• 2 ½ T butter melted
For the Muffins:
• 1 ¼ c. all purpose unbleached flour
• 2 ½ scoops of Bowmar Nutrition protein (flavor cinnamon roll)
• 2 ½ t. baking powder
• 1 t. cinnamon
• Pinch of salt

• ¾ c. sugar
• 2 large eggs
• ½ c. unsweetened applesauce
• 1 c. unsweetened almond milk
• 1 ½ t. pure vanilla extract
For the Glaze:
• ½ c. powdered sugar
• 1 T. unsweetened almond milk

Directions

Serving Size: 12

1. Preheat the oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray, or line it with paper liners and set aside.
2. Make the crumb topping – in a small bowl, combine the sugar, brown sugar, flour, cinnamon and salt. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.
3. In a large bowl, whisk together the flour, protein powder, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, and applesauce until well combined. Add the almond milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined.
4. Add the apples, folding in gently, until just combined.
5. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
6. Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar and almond milk until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.

From the kitchen of: Tracy Vlasic