COLLAGEN PEPPERMINT PATTIES

CANDIES & SWEET TREATS

93

Calories

7g

FAT

5g

carbs

3g

protein

Ingredients

2 scoops (40g) of Bowmar Nutrition Collagen Peptides
1/4 cup of powdered sugar
5 tbsp of coconut oil
1/2 tsp of peppermint extract
45g of Ghirardelli milk chocolate melting wafers

Directions

Serving Size: 12

Begin by whisking together the collagen and powdered sugar. Next, add in the peppermint extract and coconut oil and mix, mix, mix, mix!!

Once everything is mixed and is a dough like texture, line a cookie sheet with parchment paper and scoop out 12 servings. Roll each scoop into a ball and place onto the parchment paper. Slightly press down on each ball to flatten to make patties. Freeze for at least one hour!

Melt the chocolate according to the instructions and dip each pattie into the chocolate and place back onto the parchment paper. Let cool and harden completely. I personally LOVE cold York Peppermint Patties, so I placed these in the refrigerator after they cooled and hardened.

IMPORTANT: You need to be sure the patties are fully frozen prior to dipping them into the chocolate or the coconut oil will begin to melt and create a huge mess!!

From the kitchen of: Delaney Weirich

PROTEIN FRENCH TOAST

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

175

Calories

2g

FAT

20g

carbs

20g

protein

Ingredients

1/2 scoop of Bowmar Nutrition French toast
50g of egg whites
2 slices of bread (I used 45 calorie saralee bread)
1 tsp of cinnamon

Directions

1. Mix together all the ingredients but the bread
2. Place the mixture in a shallow dish and dunk the bread in the mixture to coat both sides
3. Pan fry on medium heat until they get golden brown on both sides

From the kitchen of: Zoey Chau

PROTEIN CARAMEL APPLE CRISP

CANDIES & SWEET TREATS

231

Calories

7g

FAT

35g

carbs

9g

protein

Ingredients

1 tart apple, sliced
1/2 tbsp brown sugar substitute
1/2 tsp cinnamon
1 tbsp oats
10g protein Caramel Apple powder
1 tbsp light butter/margarine
Optional: 1 tbsp nuts

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray a small ramekin or mug with nonstick spray.
3. Toss the apple slices with sugar substitute and cinnamon.
4. In a separate bowl, combine the oats and protein powder. Cut the butter/margarine into the protein powder and oat mixture until it forms into coarse crumbs.
5. Place the apple slices into the prepared ramekin.
6. Sprinkle the crumb mixture on top and add nuts if desired.
7. Bake for about 30 minutes, until the crumb topping is crispy and golden.

From the kitchen of: Megan Osborn

FRENCH TOAST PROTEIN SCOOPABLE ICE CREAM

CANDIES & SWEET TREATS

109

Calories

2g

FAT

22g

carbs

6g

protein

Ingredients

1 and 1/2 cups 2% milk
14g protein French toast powder (or flavor of choice)
2 tbsp erythritol
1 tbsp psyllium husk powder
1 tbsp vegetable glycerin
15g Imo syrup (or tapioca syrup)
1/8 tsp xanthan gum

Directions

Serving Size: 4

1. In a blender, combine the milk, sweetener, protein powder, vegetable glycerin and imo syrup.
2. Place the mixture in a man airtight container in the fridge overnight for best results.
3. The next day, put the mixture back in the blender and add the psyllium husk powder and xanthan gum. Add additional sweetener if desired.
4. Place the mixture into the ice cream maker and churn for about 30 minutes. It should look like soft serve consistency.
5. Place the ice cream into an airtight container and store in the freezer until firm.

* for best results, if your ice cream maker has a removable bucket, chill the bucket in the freezer the night before.

From the kitchen of: Megan Osborn

PROTEIN CREPE

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

40

Calories

0g

FAT

5g

carbs

5g

protein

Ingredients

3g protein French toast powder
4 tbsp egg whites
Optional: berries or yogurt for filling (included in macros)

Directions

1. In a medium skillet, spray nonstick cooking spray and heat to medium-high heat.
2. Blend together the protein powder and egg whites so no clumps remain.
3. Pour the egg white mixture into the heated skillet.
4. Cook until it looks firm and flip.
5. Once it is firm and lightly golden, remove from pan, add filling of choice and enjoy!

From the kitchen of: Megan Osborn

VEGAN BLUEBERRY BANANA OAT MUFFIN

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

138

Calories

2g

FAT

24g

carbs

5g

protein

Ingredients

1 medium ripe banana
2 cups almond milk
1/2 scoop banana/blueberry vegan of each
3 cups rolled oats
I 1/2 tablespoons ground cinnamon
1 tsp baking powder
1/2 tbs sea salt
2 cups blueberries
1/4 cup brown sugar

Directions

Serving Size: 12

Preheat oven to 350. In a large mixing bowl mash the banana and almond milk until smooth. It’s in the remaining ingredients until combined. Evenly divide the oatmeal mixture in the muffin tins sprayed with nonstick foil.
Bake for 25 minutes until firm. Makes 12 servings!

From the kitchen of: Melanie Coutsouvelis