OATMEAL PEANUT BUTTER CUPS

CANDIES & SWEET TREATS

98

Calories

3g

FAT

11g

carbs

7g

protein

Ingredients

-1cup instant oats

-2 scoops @bowmar_nutrition PFC (you could also use PWC, PCR, PDDL, or PHC)

-1/2 cup creamy peanut butter

-1/4 cup sugar free syrup (you could also use maple syrup or honey)

– 2 tbsp dark chocolate chips

Directions

Serving Size: 8

In a large bowl mix:
-1 cup instant oats
-2 scoops @bowmar_nutrition PFC (you could also use PWC, PCR, PDDL, or PHC) -1/2 cup creamy peanut butter -1/4 cup sugar free syrup (you could also use maple syrup or honey)
.
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Mix well and divide mixture into 8 muffin tins, press mixture down. Refrigerate in tins for 30 minutes. .
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In a small bowl melt 2 tbsp dark chocolate chips, then add small dollop to center of cups!! You could use other add ins as well like flax or chia seeds, chopped nuts, coconut, or dried fruit!

From the kitchen of: Kenzie Falck

PROTEIN PUFF CEREAL KRISPIES

CANDIES & SWEET TREATS

111

Calories

6g

FAT

9g

carbs

5g

protein

Ingredients

2 TBS Butter
10.5 oz bag of mini marshmallows
1/2 cup of peanut butter (option to us Bowmar Buckeye Protein Peanut Spread)
1 tsp vanilla
6 cups of Bowmar Peanut Butter Protein Puff Cereal
2 TBS chocolate chips

Directions

Serving Size: 12

1. Melt the butter in a large microwave-safe bowl
2. Add the marshmallows and coat in the butter
3. Microwave the marshmallows until they are puffy and melted (about 30-60 seconds)
4. Add the peanut butter (or protein spread) and vanilla and mix well
5. Add the Peanut Butter Protein Puff Cereal and mix carefully to coat (try to work quickly as the marshmallows harden as they cool)
6. Add the chocolate chips and mix to melt and incorporate the chocolate
7. Pour into a lightly greased pan (9 x 13) and allow to harden before cutting and serving
8. OPTIONAL: sprinkle on chocolate chips, peanut butter chips, or chocolate candy of your choice (note: this will alter the macros)

From the kitchen of: Colleen Kysor

ONE BOWL BANANA BREAD BAKE

CANDIES & SWEET TREATS

261

Calories

6g

FAT

46g

carbs

7g

protein

Ingredients

2 large ripe banana peeled
1 teaspoon baking soda
1/3 cup butter spread of choice
1/8 teaspoon salt
3/4 cup granulated sugar or sugar substitute
1 scoop protein of choice
2 large eggs , whisked
1 teaspoon vanilla extract
One and a half cups flour with a little xanthum gum

Directions

Preheat oven to 350. Spray a 4×8 loaf pan with cooking spray non stick . In a large pan, mashed bananas until smooth.Add baking soda and one scoop of protein and mix to combine . Add butter spread . Stir in salt, sugar , eggs, vanilla extract and mix in flour. Pour batter into loaf pan. Bake for 50 minutes or until golden brown!

From the kitchen of: Melanie Coutsouvelis

CINNAMON APPLE TWISTS

CANDIES & SWEET TREATS

376

Calories

27g

FAT

13g

carbs

22g

protein

Ingredients

Crust:
– 56 g shredded mozzarella cheese
– 30 g FF cream cheese
– 45 g almond flour
– 14 g @bowmar_nutrition Protein Caramel Apple
– 1.5 tsp baking powder
– 1/2 beaten egg

Glaze:
– 7 g Light Country Crock butter, melted
– 4 g brown sugar
– dash of cinnamon

Icing:
– 6 g powdered sugar
– splash of almond milk

Directions

Serving Size: 2

1. Preheat oven to 350 degrees F

2. Mix cheese and cream cheese in a bowl. Microwave for 30 seconds, stirring every 10 seconds.

3. Mix the rest of the dough ingredients into the cheese mixture.

4. Roll the dough out onto a sheet of parchment paper to form 4 equal-sized balls. Roll each ball out into 6 inch strips.

5. Take two strips and braid them together, pinching both ends together. Repeat with both remaining balls.

6. Mix glaze ingredients together, then pour evenly onto both braids. Bake for 20 minutes.

7. Remove and let cool slightly. Mix icing ingredients together while they’re cooling.

8. Drizzle icing on both braids!

From the kitchen of: Katharina Garcia-Nelson

PROTEIN CHOCOLATE ICE CREAM

CANDIES & SWEET TREATS

219

Calories

17g

FAT

14g

carbs

13g

protein

Ingredients

1/4 cup heavy whipping cream
1 scoop @bowmar_nutrition protein hot chocolate
1/2 cup almond milk
2 tbsp Lilly’s dark chocolate chips
1 egg yolk
2 tbsp swerve granular
1/4 tsp vanilla
dash salt

Directions

Serving Size: 2

Mix together your heavy whipping cream, almond milk, and protein until there are no chunks. Heat in a saucepan over low heat until it starts to bubble around the edges. Add in chocolate, swerve, vanilla, salt, and last but not least the egg yolk; whisking constantly. Continue to heat and whisk until the sauce begins to thicken. Remove from heat and chill in the fridge before putting into your ice cream maker. If you do not have an ice cream maker, you can use the stir and freeze method. Just put it in the freezer and every 10-15 minutes or so stir it until it’s frozen to your liking!

From the kitchen of: Stephanie Rogge

CINNAMON SUGAR PRETZELS

CANDIES & SWEET TREATS

231

Calories

15g

FAT

9g

carbs

19g

protein

Ingredients

Pretzels:
– 84 g shredded mozzarella cheese
– 14 g fat free cream cheese
– 14 g @bowmar_nutrition Protein Cinnamon Roll
– 15 g almond flour
– 15 g coconut flour
– 1/2 beaten egg

Coating:
– 21 g light country crock butter, melted
– 4 g granulated stevia
– Dash of cinnamon

Cream Cheese Dip:
– 28 g fat free cream cheese, room temp.
– 4 g @bowmar_nutrition PCR

Directions

Serving Size: 3

1. Preheat oven to 350 degrees F

2. Combine cheese and cream cheese in microwave-safe bowl, and heat for 40 seconds.

3. Remove, stir, and add in the remaining pretzel ingredients.

4. Form the dough into three pretzels. Place onto a parchment paper-lined baking sheet. Bake for 15 minutes.

5. Melt the butter in a bowl. Combine the sugar and cinnamon in another bowl.

6. Remove pretzels from oven. Brush with melted butter, then sprinkle the cinnamon/sugar mixture on top.

7. Combine the dip ingredients in another bowl. Dip the pretzels in this and enjoy!!

From the kitchen of: Katharina Garcia-Nelson