VEGAN PROTEIN BLUEBERRY DONUTS

CANDIES & SWEET TREATS, COLLECTIONS

218

Calories

2g

FAT

24g

carbs

25g

protein

Ingredients

-15 grams vegan blueberry donut protein
-15 grams vital wheat gluten flour
-20 grams coconut flour
-1 tsp apple cider vinegar
-56 grams unsweetened apple sauce
-dash of salt
-dash of baking powder
-1/3 cup water

Directions

in a bowl, add vwg, coconut flour, salt, baking powder and protein
-in another bowl, add apple sauce, apple cider vinegar and water
-pour wet ingredients into the bowl of dry ingredients
-mix until a dough like consistency forms
-pour dough into a donut baking pan
-set oven to 350 degrees and bake for 20-25 minutes

From the kitchen of: Jordan Garner

CAFFEINATED HAZELNUT FLUFF

CANDIES & SWEET TREATS, COLLECTIONS

221

Calories

10g

FAT

15g

carbs

27g

protein

Ingredients

One scoop Protein hazelnut
1 tablespoon xanthan
10 to 11 ice cubes
1 tbs crunchy Pb
4 tablespoons coffee
A little bit more liquid

Directions

Add ice to the blender first. Then add your protein powder and xanthan gum. Then add 1 tablespoon crunchy peanut butter, Followed by the liquids. Then blend the mixture, break up all the ice and continue to blend. Keep lending and mixing until you get the consistency you want!

From the kitchen of: Melanie Coutsouvelis

STRAWBERRY BALSAMIC COCONUT MILK ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

90

Calories

3g

FAT

13g

carbs

3g

protein

Ingredients

5 medium strawberries, chopped
1 tbsp balsamic vinegar
1/3 cup granulated sweetener
1 cup carton coconut milk
1/3 cup lite canned coconut milk
1/4 cup granulated sweetener
15g strawberry protein powder
1 tbsp tapioca syrup
1/2 tsp xanthan gum

Directions

Serving Size: 4

1. Preheat oven to 375 degrees Fahrenheit.
2. In an oven safe dish, toss the strawberries 1/3 cup sweetener.
3. Roast the berries for 8-10 minutes.
4. Allow the berries to cool then purée with the balsamic vinegar.
5. Add remaining ingredients and blend until fully combined.
6. Allow your ice cream machine to chill.
7. Churn the mixture in ice cream machine per manufacturers instructions until a soft serve consistency is reached. Transfer to a freezer safe container and freeze until set.
8. Enjoy!

From the kitchen of: Megan Osborn

S’MOREO PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

150

Calories

3g

FAT

21g

carbs

10g

protein

Ingredients

-1 Box Sugar Free Jello White Chocolate Pudding Mix
-1 Scoop Protein S’Mores
-2 Cups Skim Milk
-4 Oreos, crushed

Directions

Serving Size: 4

-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Fold in the crushed oreos
-Store in fridge
-Optional: top it with fat free whipped cream and extra oreos

From the kitchen of: Paige Pomerantz

PROTEIN ZUCCHINI BREAD WITH STREUSEL TOPPING

CANDIES & SWEET TREATS, COLLECTIONS

177

Calories

13g

FAT

24g

carbs

4g

protein

Ingredients

1 and 1/4 cups all-purpose flour
1 scoop Bowmar French toast protein powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 cup vegetable oil
1/2 cup brown swerve
1/2 cup swerve
1 large egg
2 teaspoons pure vanilla extract
1 cup shredded zucchini

Streusel:
4 Tbsp cold margarine
1/4 cup flour
1/4 cup brown swerve

Directions

Serving Size: 12

1. Preheat the oven to 350 degrees Fahrenheit and spray a loaf pan with nonstick cooking spray.
2. In a large bowl, combine flour, protein powder, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, mix the oil, sweeteners, egg, vanilla and zucchini.
4. Add wet ingredients to dry and stir until combined.
5. Pour the batter in the loaf pan.
6. Streusel: Using a pastry cutter or two forks, cut the margarine into the flour and sweetener until a coarse crumb forms. Sprinkle on top of the batter.
7. Bake for 45-55 minutes until a tester comes out clean. If the topping begins to brown, tent with aluminum foil.
8. Allow to cool and enjoy.

From the kitchen of: Megan Osborn

S’MORES COOKIE DOUGH PROTEIN BALLS

CANDIES & SWEET TREATS, COLLECTIONS

915

Calories

49g

FAT

97g

carbs

40g

protein

Ingredients

one scoop of Bowmar s’mores protein
mini chocolate chips measured with your heart
sea salt, to taste
4 tablespoons of honey
1/2 cup almond flour
1/4 cup almond butter
1/2 tablespoon – 1 tablespoon of water for desired consistency
chocolate and marshmallow topping for drizzle (optional)*
cinnamon teddy grahams*

*not included in macros

Directions

• mix all ingredients into a bowl until it forms a solid mixture
• take a two – three handfuls of cinnamon teddy grahams into a plastic bag and mash finely. lay out crumbs on flat surface
• form your cookie dough balls and roll in mashed teddy grahams
• drizzle with melted chocolate and marshmallow topping. freeze for 20 minutes and enjoy!

From the kitchen of: Sierra St. Pierre