FRUITY FROZEN YOGURT CUPS

SWEET BREAKFAST & DONUTS

179

Calories

2g

FAT

30g

carbs

10g

protein

Ingredients

3 Tbsp light butter
10 oz marshmallows
3 Cups Fruity Pebbles
1 scoop Protein Fruity Cereal

Greek yogurt topping:.
15 oz Vanilla Greek yogurt
1.5 scoops Protein Strawberry Shake

Directions

Serving Size: 12

-Melt butter in microwave & add in marshmallows, coating well – continue microwaving until fully melted.

-Mix in Fruity Pebbles and Protein Fruity Cereal –

-Evenly spread & press cereal in greased 12 muffin pan –

-In a separate bowl mix Greek yogurt and Protein Strawberry Shake well

-Layer Greek yogurt topping over cereal & add sprinkles

-Freeze for 2 hours & store in air right container in freezer

From the kitchen of: Brittany Beavers

CINNAMON-DATE PROTEIN BREAKFAST BOWL

SWEET BREAKFAST & DONUTS

665

Calories

12g

FAT

97g

carbs

44g

protein

Ingredients

3/4 cup Plain Greek Yogurt
1 tbsp Date Syrup
1 scoop Protein Cinnamon Roll

1/4 cup Cinnamon Muesli
2 medjool dates

Directions

Combine yogurt, date syrup, and Protein Cinnamon Roll for the base
Top with cinnamon muesli and dates, enjoy!

From the kitchen of: Samantha Holt

PROTEIN CHOCOLATE CHIP ZUCCHINI BREAD

SWEET BREAKFAST & DONUTS

163

Calories

8g

FAT

17g

carbs

3g

protein

Ingredients

1/4 cup avocado oil (or vegetable oil)
1 1/2 cups shredded zucchini
1 egg
1/2 cup brown sugar substitute
1/2 cup granulated erythritol (or sugar substitute)
2 tsp vanilla extract
1 cup all purpose flour
1 scoop vegan chocolate almond coconut protein
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 cup sugar free chocolate chips

Directions

Serving Size: 12

1. Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking spray.
2. Combine the flour, protein, baking soda, baking powder, cinnamon and salt in a large bowl and set aside.
3. Use a cheesecloth or towel to remove moisture from the zucchini.
4. In a separate bowl, combine the oil, egg, zucchini, sweeteners and vanilla using a mixer.
5. Add the wet ingredients to dry and stir in the chocolate chips.
6. Pour the batter into the loaf pan and bake for 50-60 minutes.

From the kitchen of: Megan Osborn

VEGAN MIXED BERRY LOAF

SWEET BREAKFAST & DONUTS

130

Calories

2g

FAT

20g

carbs

12g

protein

Ingredients

110 g. ripe banana
8oz. Unsweetened apple sauce
30g. Swerve no calorie sweetener
70g. All purpose flour
4scoops vegan blueberry donut protein powder
1/2teaspoon baking soda
1/2teaspoon baking powder
1/2teaspoon salt
1/2tablespoon cinnamon
140g. Strawberries
70g. Blueberries
22.5g. Chopped walnuts(optional)

Directions

Serving Size: 8

Preheat oven to 350
In a bowl, mix together bananas, applesauce, and serve until smooth.
Add in dry ingredients and mix well
Stir in berries
Put in a greased baking pan, or muffin tin. I used a mini loaf pan
Bake for 30 min, or until baked all the way through

From the kitchen of: Dana Thompson

VEGAN BANANA CHOCOLATE CHIP BREAD

SWEET BREAKFAST & DONUTS

181

Calories

5g

FAT

33g

carbs

10g

protein

Ingredients

* 1 cup (130g)baking flour
* 3/4 cup (90g) banana vegan protein powder
* 1/4 cup calorie-free sweetener
* 2 tbsp. ground flaxseed
* 1 tsp. baking soda
* 1/4 tsp. salt optional
* 1 1/2 cup (3 medium) ripe bananas mashed
* 1/3 cup plain dairy-free yogurt
* 1/3 cup water
* 2 tbs buttery spread. melted
* 1 tsp. vanilla extract optional
* 2 oz. dark chocolate chip (optional)

Directions

Serving Size: 8

* Preheat oven to 350 degrees F.
* Whisk together dry ingredients (through salt) in a medium mixing bowl.
* In a separate bowl, mash bananas and add remaining wet ingredients (through vanilla).
* Combine wet and dry ingredients, mixing just until no dry clumps remain.
* Fold in chocolate chips.
* Line a loaf pan with parchment paper or generously coat with cooking spray.
* Spread batter evenly in the pan and bake for 45-55 minutes until a toothpick or knife inserted comes out mostly clean.
* Let cool in pan for 10 minutes, then cut into 8 slices.

From the kitchen of: Mel Coutsouvelis

CHOCOLATE PUMPKIN BANANA BREAD

SWEET BREAKFAST & DONUTS

414

Calories

6g

FAT

37g

carbs

29g

protein

Ingredients

2 ripe medium sized bananas
2 eggs
1 box of Sugar Free Devil’s Food Cake Mix
3 scoops of Bowmar Nutrition Protein Pumpkin Spice
1 cup of almond milk

Directions

Serving Size: 6

Preheat oven to 350. In a large mixing bowl, begin by mashing up the bananas and add in the eggs. Next, add in remaining ingredients and mix until everything is fully combined. Thoroughly spray each mini loaf pan. Evenly pour the batter into each loaf. Bake for 30 minutes. Let cool completely before popping them out of the pans. Slice the loaves up in serving sizes of your choice. These freeze incredibly well, too. Wrap in Saran Wrap and then wrap in foil and place in the freezer.

*Macros reflect per mini loaf

From the kitchen of: Delaney Weirich