BUCKEYE FUDGE

CANDIES & SWEET TREATS

43

Calories

3g

FAT

4g

carbs

2g

protein

Ingredients

90g of Ghirardelli milk chocolate melting wafers
124g of Bowmar Butter Buckeyes Peanut Spread

Directions

Serving Size: 28

In a sauce pan, begin melting the chocolate. Once it is fully melted, stir in the Buckeyes spread and continue mixing until everything is combined.
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Next, line a 6×9 pan with Saran Wrap and pour the mixture into the pan. Spread around evenly and refrigerate for at least an hour. When you’re ready to dig in, pull from the Saran Wrap and place onto a cutting board and cut up into 28 pieces. This fudge is so creamy and practically melts in your mouth! Keep refrigerated.

From the kitchen of: Delaney Weirich

BANANA BREAD

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

219

Calories

9g

FAT

29g

carbs

8g

protein

Ingredients

~ 1/3 cup olive oil
~ 1/2 cup honey
~ 2 eggs
~ 1/4 cup almond milk
~ 2 bananas mashed
~ 1 tsp vanilla extract
~ 1 tsp baking soda
~ 1/2 tsp salt
~ 1/2 tsp ground cinnamon
~ 1 cup whole wheat flour
~ 2 1/4 servings of @bowmar_nutrition protein banana nut bread

Directions

In a large bowl, mix together the first 6 (wet) ingredients listed above. Then, add in the remaining (dry) ingredients and mix thoroughly. Grease down a bread pan and then poor the batter into the pan evenly and sprinkle extra ground cinnamon on top. Bake on 325° for 22-25 minutes.

From the kitchen of: Jaclyn Bendt

STRAWBERRY COLLAGEN JAM

CANDIES & SWEET TREATS

267

Calories

2g

FAT

47g

carbs

22g

protein

Ingredients

5-6 fresh strawberries
1 scoop BN collagen
1/8 tsp citric acid

Directions

Roughly blend or smash strawberries with Citric acid until desired consistency, heat in a microwave save container for 45-60 seconds before Slowly adding 1 Scoop Collagen (1 table spoon at a time stirring constantly to prevent clumping. Refrigerate until cooled and thickened. Enjoy on waffles, toast, ice cream or spoons

From the kitchen of: Danielle Flood

PROTEIN OAT CHOCOLATE CHIP MUFFINS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

164

Calories

5g

FAT

25g

carbs

6g

protein

Ingredients

1.5 cup quick oats
1 cup almond flour I used @bobsredmill
1 scoop protein cinnamon roll (@bowmar_nutrition)
1/2 tsp baking soda
1 cup unsweetened applesauce
1/2 cup lite maple syrup
1 egg
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup or more Lilly’s dark chocolate chips

Directions

Serving Size: 11

Preheat oven to 350F and spray a muffin tin with non stick spray to avoid muffins sticking to the bottom! In a large bowl combine the oats, flour , protein, baking soda , and stir till well combined, then in a separate bowl whisk the egg and Set aside! In the large bowl with your dry ingredients add the applesauce, maple syrup, vanilla, and cinnamon and then pour in the whisk egg! Stir together till everything is well combined! And then fold in the chocolate chips!
Bake at 350F for 12-15 minutes or until a toothpick comes out clean! Let cool and Enjoy!

From the kitchen of: Gail Ocheretyaner

LOADED PB & BLUEBERRY PROATS

CANDIES & SWEET TREATS

337

Calories

13g

FAT

26g

carbs

24g

protein

Ingredients

– 1/2 cup oats
– 1/2 cup almond milk
– 1/2 scoop blueberry cheesecake protein powder
– handful of frozen blueberries
– 2 tbs crunch berry cereal almond butter

Directions

First, mix together the oatmeal and almond milk and microwave for 60 seconds. Next, stir in the protein powder. Finally, add the almond butter and blueberry toppings and enjoy!

From the kitchen of: Jaclyn Bendt

BAKED APPLE & FRENCH TOAST OATS

CANDIES & SWEET TREATS

296

Calories

7g

FAT

32g

carbs

29g

protein

Ingredients

Oatmeal:
– 1 packet Oat fit 100 calorie apple cinnamon oats
– 75 g egg whites
– 14 g Protein French Toast
– 1/2 c unsweetened vanilla almond milk
– 1 fuji apple (1/2 for oatmeal)

Frosting/Topping
– Remaining half of apple
– 7 g Protein French Toast
– Few splashes of unsweetened vanilla almond milk
– 18 g Cool Whip

Directions

– Preheat oven to 350 degrees
– Dice up 1 fuji Apple (or apple of choice) and place in a pan sprayed with spray butter, coated with cinnamon & some Walden farms syrup. Cook until bubbly.
– In a bowl, add oatmeal and top with enough water to cover oats. Place in microwave for one minute.
– Once out of the microwave, add egg whites to oats. Stir and add back into microwave for one minute.
– After egg whites have cooked into oats, stir to break up any bits that may have formed. Add 14 g of Protein French Toast & 1/2 c unsweetened vanilla almond milk and stir.
– Add half of cooked apples to oatmeal mixture.
– Spray a small ramequin dish with cooking spray & add oatmeal mixture. Place remaining apples on top and bake in the over for 10-12 minutes.

For frosting/topping:
– Mix 7 g Protein French Toast with a few splashes of unsweetened vanilla almond milk until you get a glaze consistency.

Once out of the oven, add glaze and a dollop of Cool Whip & enjoy!

From the kitchen of: Jennifer Francescon