LEMON BLUEBERRY DONUT PROTEIN BALLS

CANDIES & SWEET TREATS

90

Calories

6g

FAT

6g

carbs

2g

protein

Ingredients

2 scoops BN vegan blueberry donut powder
2 tsp flax seed
4 tsp chia seeds
2 1/8 cup *blended*oats
1/2 cup coconut oil
1/4 cup maple syrup (we used sugar free)
Juice from 1/2 large lemon
1 tsp vanilla
1/4 cup tahini
1/4 tsp sea salt

Directions

Serving Size: 25-30 (macros reflect 25)

Blend oats in high speed blender to make oat flour. Mix all dry ingredients and then mix in the wet. Form dough into balls and refrigerate. Store in air tight container.

From the kitchen of: Kalli Assaid

PROTEIN PUPPY CHOW

CANDIES & SWEET TREATS

258

Calories

6g

FAT

35g

carbs

14g

protein

Ingredients

⊳ 4 cups rice chex cereal⁣⁣
⊳ 4-5 ounces vanilla almond bark⁣⁣
⊳ 2 scoops @bowmar_nutrition PFC⁣⁣
⊳ 1/8 cup sprinkles

Directions

Serving Size: 4

1. Melt the almond bark in the microwave. Stop every 30 seconds til smooth. ⁣
2. Measure out 4 cups of rice chex cereal in a separate bowl⁣
3. Once melted, stir almond bark in with chex and coat as best as possible⁣
4. Add two scoops of protein and sprinkles to a freezer sized bag⁣
5. Once mixed, add cereal to the freezer bag and SHAKE!! ⁣
6. That’s it!! Enjoy ⁣

From the kitchen of: Marissa Palczynski

COFFEE COOKIE BUTTER BITES

CANDIES & SWEET TREATS

1149

Calories

40g

FAT

119g

carbs

88g

protein

Ingredients

1/4 cup rolled oats
1/4 cup rice crispy cereal
1/2 cup bowmar cookie butter
1 scoop of hazelnut coffee protein
2 tbs honey
Chocolate chips as desired

Directions

Mix all together, form in balls, and place in fridge for 20 min.

From the kitchen of: Layla Shaath

DOUBLE CHOCOLATE MOCHA LOAF

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS

205

Calories

4g

FAT

28g

carbs

19g

protein

Ingredients

☕️1 cup kodiak cakes ☕️2 scoops @bowmar_nutrition PHC
☕️3 tbsp unsweetened cocoa powder ☕️2 tbsp sugar free chocolate pudding mix
☕️1/2 cup cold brew or cooled coffee ☕️1/2 cup unsweetened cashew milk ☕️2 tbsp semi sweet chocolate chips.

Directions

Serving Size: 4

In a large bowl mix:
☕️1 cup kodiak cakes ☕️2 scoops @bowmar_nutrition PHC
☕️3 tbsp unsweetened cocoa powder ☕️2 tbsp sugar free chocolate pudding mix
☕️1/2 cup cold brew or cooled coffee ☕️1/2 cup unsweetened cashew milk ☕️2 tbsp semi sweet chocolate chips.
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Mix and pour batter into a nonstick loaf pan and bake for 15-17 minutes at 350!
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Cool slightly and drizzle 1 tbsp melted chocolate chips on top:
Note: if you don’t drink or don’t like coffee, just use all milk!:)

From the kitchen of: Kenzie Falck

PROTEIN CANNOLI

CANDIES & SWEET TREATS

263

Calories

14g

FAT

41g

carbs

19g

protein

Ingredients

1 Low carb tortilla (use 6” circle cut from 1 tortilla)
1/4 cup ricotta cheese
2 tbsp powdered swerve sweetener
10g protein French toast powder
1/2 tbsp Sugar free chocolate chips
Oil for frying

Directions

1. Blend 1/4 cup ricotta cheese with powdered sweetener and protein powder.
2. Stir in chocolate chips and place in the fridge.
3. Cut a smaller circle out of the low carb tortilla (about 6” diameter).
4. Heat oil in a pan on medium-high heat.
5. Roll the tortilla around some aluminum foil and secure with a toothpick.
6. When the oil is heated, fry the tortilla on each side.
7. Allow the tortilla to cool.
8. Pipe or spoon the ricotta mixture into the fried shell and garnish with powdered sweetener.

From the kitchen of: Megan Osborn

PROTEIN PEANUT BUTTER EGGS

CANDIES & SWEET TREATS

184

Calories

11g

FAT

10g

carbs

12g

protein

Ingredients

-1 cup peanut butter (I did half creamy and half chunky!)
-1/4 cup sugar free syrup or honey
-3 tbsp @kodiakcakes mix
-2 scoops @bowmar_nutrition PFC (or PWC, PHC, vegan peanut butter) .
-1/4 cup chocolate chips of choice

Directions

Serving Size: 13

In a medium sized mixing bowl mix:
-1 cup peanut butter (I did half creamy and half chunky!)
-1/4 cup sugar free syrup or honey
-3 tbsp @kodiakcakes mix
-2 scoops @bowmar_nutrition PFC (or PWC, PHC, vegan peanut butter) .
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Mix until thoroughly combined and thiccccc. Chill batter for 30 minutes. Form 13 egg shaped (although most of mine look the ambiguous chicken nugget shapes from McDonald’s?) mounds and freeze for 30 minutes. In a small bowl mix 1/4 cup semi sweet chocolate chips! You could use dark chocolate, milk chocolate, or you’re a psychopath even white chocolate! Drizzle evenly over chilled eggs and sprinkle with festive sprinkles!

From the kitchen of: Kenzie Falck