CHOCOLATE COCONUT OVERNIGHT OATS

SWEET BREAKFAST & DONUTS

444

Calories

14g

FAT

53g

carbs

29g

protein

Ingredients

½ cup rolled oats
1 scoop Vegan Protein Chocolate Almond Coconut
1-teaspoon chia seeds
1 cup unsweetened coconut or almond milk
¼ teaspoon pure vanilla extract
1 tablespoon pure maple syrup, divided
5 almonds, chopped
1 tablespoon shredded unsweetened coconut
1 teaspoon chocolate chips

Directions

mason jar stir together the rolled oats, Vegan Protein Chocolate Almond Coconut, and chia seeds.
Next add the coconut or almond milk, 2 teaspoons of maple syrup. Stir until combined.
Place the lid on and store in the refrigerator for up to 5 hours or overnight.
Remove lid and stir the oats. Add in the 1 teaspoon of pure maple syrup and a little more coconut/almond milk to loosen up the oats. Add enough liquid until you get the consistency you like.
Add the almonds, shredded coconut, and chocolate chips. Enjoy.

From the kitchen of: Danielle Greenbaum

STRAWBERRY BANANA OVERNIGHT OATS

SWEET BREAKFAST & DONUTS

444

Calories

9g

FAT

58g

carbs

37g

protein

Ingredients

1/3 cup rolled oats (gluten free, if needed)
2 tsp. chia seeds
1 Scoop Protein Banana Split
pinch salt
1–2 tsp. pure maple syrup
1/2–3/4 cup milk (we use almond, cashew, oat, or coconut)
1/4–1/2 banana, diced*
2–3 Tbsp. diced strawberries*

Directions

In a small bowl or jar, combine Protein Banana Split, oats, chia seeds, salt, syrup, 1/2 cup milk, and 1/4 banana, 1-2 Tbsp. strawberries. Stir to combine, then taste and add additional syrup, vanilla, or milk as desired.
Transfer to a jar or container and cover. Refrigerate at least 30-40 minutes, up to overnight.

From the kitchen of: Danielle Greenbaum

CARAMEL APPLE DONUTS

SWEET BREAKFAST & DONUTS

90

Calories

3g

FAT

12g

carbs

5g

protein

Ingredients

Donuts:
1/4 cup reduced fat coconut flour
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/4 tsp xanthan gum
1 egg
1 tbsp brown sweetener (or brown sugar)
1 scoop (28g) protein caramel apple
1/2 cup unsweetened applesauce
1-2 tbsp unsweetened almond milk

Caramel Glaze:
1 tbsp heavy whipping cream
1 tbsp sugar free caramel syrup (or maple syrup)
1/4 cup brown sweetener (or brown sugar)

Directions

Serving Size: 6

1. Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan with nonstick cooking spray.
2. In a medium bowl, combine the coconut flour, baking powder, salt, cinnamon, and xanthan gum.
3. In a separate bowl, whisk together the egg, sweetener, applesauce and protein powder.
4. Add the wet ingredients to the dry and mix until fully combined. Add 1-2 tbsp almond milk as needed to reach a thick batter consistency.
5. Spoon the batter into 6 donut wells.
6. Bake for 15-17 minutes. Remove from oven and allow to cool.
7. In a small saucepan, combine the heavy whipping cream, syrup and sweetener and simmer, stirring frequently. Remove from heat.
8. While the glaze is slightly warm, drizzle it over the donuts. Enjoy!

From the kitchen of: Megan Osborn

CINNAMON ROLL WAFFLE

SWEET BREAKFAST & DONUTS

204

Calories

2g

FAT

19g

carbs

28g

protein

Ingredients

1/2 tsp lite sour cream
1 scoop Bowmar Nutrition Cinnamon Roll
1/2 tsp cinnamon
1/2 tsp baking powder
1 egg or egg white whipped
1/2 tbsp protein pancake mix
2 drops vanilla
1/2 tbsp water
Walnuts or Pecans optional for topping

Cinnamon Glaze
1 1/2 tbsp powder sugar
1 tbsp 1% milk
1/2 tsp cinnamon
2 drops vanilla

Directions

Heat up Belgian waffle
Mix all the waffle ingredients together
Put mix in a non stick spray coated waffle maker
Cook and add your sweet cinnamon glaze
Top with pecans or walnuts and enjoy

From the kitchen of: Lindsey Nassir

COFFEE CAKE MUFFINS

SWEET BREAKFAST & DONUTS

90

Calories

4g

FAT

4g

carbs

9g

protein

Ingredients

2 scoops Protein Cinnamon Roll
1 cup almond flour (regular flour would work as well)
2 tbsp monk fruit sweeter or coconut palm sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup Greek yogurt 2%
1 egg
1/4 cup applesauce, unsweetened
1 tsp vanilla
Crumb Topping

1 tsp monk fruit sweeter or coconut palm sugar
1 tsp cinnamon
2 tsp almond flour (regular flour would work as well)
1/2 tsp butter

Directions

Serving Size: 9

Preheat oven to 375°F. Prepare muffin tin by greasing with coconut oil or butter (instead of using liners). Set aside.
In a small bowl combine the dry crumb topping ingredients. Cut the butter into very small pieces and then add to the dry ingredients. Mix with a fork until the butter has formed into small balls and is well coated. Set aside.
In a mixing bowl combine your dry ingredients: whey protein, flour, monk fruit sweeter or coconut palm sugar, baking powder, baking soda, salt and cinnamon.
In a stand mixer or large mixing bowl with hand mixer, combine your wet ingredients: greek yogurt, egg, applesauce and vanilla. Mix at medium speed until well combined. Add dry ingredients and mix and medium speed until incorporated.
Spoon batter among 9 muffins. Top each each an equal amount of the crumb topping. Bake for 15 mins or until a toothpick inserted into muffin comes out clean. Allow to cool 5 minutes in tin before removing. Serve warm or store in air-tight container for later.

From the kitchen of: Danielle Greenbaum

NUTELLA CHOCOLATE CHIP BANANA BREAD

SWEET BREAKFAST & DONUTS

604

Calories

30g

FAT

79g

carbs

11g

protein

Ingredients

* 3 very ripe bananas
* 2 eggs at room temperature
* 1/2 cup melted and cooled coconut oil
* 1/2 cup plain Greek yogurt
* 1 cup coconut sugar or granulated sugar
* 1/2 teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 1 1/2 cups all purpose flour
* 2 teaspoons baking soda
* 1/2 cup chopped hazelnuts optional
* 1/2 cup bittersweet chocolate chips
* 1/3 cup bowmar hazelnut spread warmed if needed to make spreadable

Directions

Serving Size: 8

* Preheat the oven to 350 degrees F. Lightly brush the inside of a 10 by 5 inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
* In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour, and baking soda. Use a rubber spatula to stir until combined being careful not to over mix. Fold in the hazelnuts if using and the chocolate chips.
* Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Using the tip of a knife swirl the spread into the batter. Top with the remaining batter and repeat with the remaining chocolate hazelnut spread. Bake for about 1 hour to 1 hour and 5 minutes or until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs. Remember the chocolate spread will still be wet. Allow to cool for 30 minutes in the pan. Turn the pan on it’s side and rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely.

From the kitchen of: Melanie Coutsouvelis