SOFT AND CHEWY PEANUT BUTTER SQUARES

SOFT AND CHEWY PEANUT BUTTER SQUARES

5525

Calories

368g

FAT

495g

carbs

165g

protein

Ingredients

• 1 scoop of @bowmar_nutrition vanilla bean protein
• 1/2 cup honey
• 2 cups of peanut butter
• 1 cup of almond flour
• sea salt to taste
• 1 1/2 cup to 2 cups of chocolate chips

Directions

• mix all ingredients aside from chocolate chips in a bowl until combined
• press into baking tin, using spatula to make peanut butter even
• melt chocolate in microwave for 2 minutes, until smooth and pour over peanut butter evenly
• place in fridge to harden for 1 hour, sprinkle with sea salt, cut and enjoy!

From the kitchen of: Sierra St. Pierre

COOL WHIP PROTEIN “ICE CREAM”

COOL WHIP PROTEIN “ICE CREAM”

750

Calories

27g

FAT

108g

carbs

26g

protein

Ingredients

• one container of cool whip
• one packet of jell-o instant pudding (can use less, I used about 3/4 of the packet)
• 1 scoop of @bowmar_nutrition cookies n cream protein

Directions

• mix your cool whip, jell-o and protein powder together
• freeze overnight and enjoy!

From the kitchen of: Sierra St. Pierre

PB CHIP PROOKIE DOUGH

PB CHIP PROOKIE DOUGH

62

Calories

3g

FAT

5g

carbs

7g

protein

Ingredients

2 scoop Bowmar Vegan Pecan Pie Protein Powder
28g Peanut Butter, melted (even better with Bowmar Protein Nut Butter!)
30 ml sugar free syrup
1 tsp vanilla extract
24g PB Fit or PB2 (powdered/peanut flour)
Pinch of salt
2 tbsp water
30g Lily’s Chocolate Chips (or regular semi sweet)

Directions

In a medium sized bowl, combine the peanut butter, protein powder, syrup, vanilla and mix well. Add the PB 2, salt, chocolate chips and 1 tbsp water at a time, mixing to achieve a cookie dough consistency. If the batter is too dry, slowly add a small amount of water to create more of a dough consistency. Store in the refrigerator for up to 7 days.

From the kitchen of: Tara Frazier

COOKIE BUTTER PROTEIN TWIX

COOKIE BUTTER PROTEIN TWIX

2259

Calories

135g

FAT

208g

carbs

68g

protein

Ingredients

Cookie layer:
• 1 scoop of @bowmar_nutrition collagen
• 1 scoop @bowmar_nutrition protein vanilla bean
• 3 tbs maple syrup
• 3 tbs peanut butter
• 1/2 cup + 1/3 cup almond flour

caramel layer:
• 1 tbs coconut oil (melted)
• sea salt to taste
• 3 tbs maple syrup
• 1 tsp vanilla extract
• 1/4 cup cookie butter

chocolate layer
• 1/2 cup chocolate chips of your choice
• avocado oil

Directions

• mix cookie layer ingredients together and press into container
• mix caramel layer ingredients together and pour over cookie layer
• melt chocolate chips and avocado oil and pour evenly over caramel layer
• add sea salt on top of chocolate
• put in freezer for 1 hour
 

From the kitchen of: Sierra St. Pierre

PROTEIN PB CHOCOLATE BITES

PROTEIN PB CHOCOLATE BITES

2405

Calories

159g

FAT

206g

carbs

80g

protein

Ingredients

1 scoop of @bowmar_nutrition protein vanilla bean
3/4 cup peanut butter
1/3 cup flaxseed
1 tsp vanilla extract
sea salt to taste
1/4 cup honey
1 tablespoon melted coconut oil
your fave chocolate (melted) (about 1/2 cup)

Directions

• mix peanut butter, honey, vanilla and melted coconut oil until incorporated
• add in protein & flaxseed until incorporated
• use a spatula to smooth out into bread loaf container and create even layer
• melt chocolate of choice and spread out evenly on top of pb mix
• sprinkle on sea salt and plop on freezer for 1 hour
• cut into squares and serve! keep in air tight container in the fridge

From the kitchen of: Sierra St. Pierre

PROTEIN RED VELVET PUPPY CHOW

PROTEIN RED VELVET PUPPY CHOW

733

Calories

23g

FAT

109g

carbs

27g

protein

Ingredients

1 scoop hot chocolate protein
2 tbsp powdered sugar
2 cups Chex cereal
1/4 cup white chocolate chips
2 tbsp whipped cream cheese
Red food coloring

Directions

Heat white chocolate chips and whipped cream cheese together in the microwave. Stir every 10 seconds or so until melted and combined. Stir in some red food coloring and dump it over some Chex cereal stirring to combine. GENTLY. Mix protein powder and powdered sugar in a ziplock, add your Chex mixture and shake until coated. Immediately pour it and spread it out on a cookie sheet to dry out and enjoy! I added mini chocolate chips and m&ms for a pop of color but this is optional!

From the kitchen of: Stephanie Rogge