CHOCOLATE BANANA SKILLET

CANDIES & SWEET TREATS, COLLECTIONS

485

Calories

11g

FAT

61g

carbs

33g

protein

Ingredients

1 scoop Bowmar Hot Chocolate Protein Powder
-52g oat flour
-5g cocoa powder
-1 tsp baking powder
-50g mashed banana
-85g unsweetened almond milk
-1 tbsp chocolate chips

Directions

Step 1
In a bowl mash banana and set aside.
Step 2
In a separate bowl add protein powder, oat flour, coco powder, and baking soda.
Step 3
Mix ingredients together.
Step 4
Add almond milk and mix.
Step 5
Add mashed banana and mix again.
Step 6
Spray skillet pan with nonstick baking spray and add mixed ingredients to pan.
Step 7
Add chocolate chips to the top.
Step 8
Bake at 350 degrees for 10 minutes.
Step 9
Enjoy!

From the kitchen of: Allie Harper

S’MORES ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

245

Calories

10g

FAT

16g

carbs

26g

protein

Ingredients

1 scoop s’mores protein
1 tbs. Xanthum gum
1 tbs. crunchy Pb
10-12 ice cubes
Water just to cover the top, not a lot

Directions

In a blender , I add the ice first . Then comes the scoop of protein powder , followed by the Xanthum gum. The Xanthum gum adds volume ! Then add the peanut butter . Try getting it in the center so it doesn’t stick to the sides. Then add water. Cover the blender . Remember that every blender is different. It takes a lot of trial and error. Blend – mix – blend – mix etc until all the ice is mostly dissolved.
Place in freezer bowl for at least 30 minutes so you get a nice soft serve ice cream !!!!!

From the kitchen of: Melanie Coutsouveis

PUMPKIN SPICE EDIBLE COOKIE DOUGH

CANDIES & SWEET TREATS, COLLECTIONS

258

Calories

11g

FAT

25g

carbs

14g

protein

Ingredients

60 g white baking chocolate
Single serving bag of pretzels (crush them up in the bag)
1 serving Pumpkin Spice Protein Powder
2-4 tablespoons of milk

Directions

Serving Size: 2

1. In a microwave safe dish, or on the stove if you prefer, melt the chocolate by heating in 15 sec intervals
2. Once runny, immediately mix in the protein powder
3. Add milk 1 tablespoon at a time and mix until you achieve your desired cookie dough texture.
4. Add in pretzel pieces or any other salty treats/mix ins you desire!
5. Allow the final product to sit for 2 minute sit room temperature before digging in

From the kitchen of: Rebecca de la O

FRUITY PEBBLES COCONUT MACARONS

CANDIES & SWEET TREATS, COLLECTIONS

88

Calories

5g

FAT

4g

carbs

6g

protein

Ingredients

1 Egg White
1 tbsp stevia
1 tablespoons sugar free maple syrup
1 serving of Bowmar Nutrition Fruity Cereal protein powder
1/4 cup Fruity Pebble cereal
1/2 cup unsweetened shredded coconut

Directions

Serving SIze: 5

Place egg whites, stevia, and syrup into a bowl and beat until frothy. Add protein powder and shredded coconut and stir until completely coated. Set mixture aside for 5 minutes so that the liquid is well absorbed into the coconut. Line a baking sheet with parchment paper. Using a spoon or pastry bag place mounds spaced apart. Bake at 300 F for 20 minutes

From the kitchen of: Rebecca de la O

NUT BUTTER FILLED BAKED BUNS

CANDIES & SWEET TREATS, COLLECTIONS

278

Calories

13g

FAT

31g

carbs

9g

protein

Ingredients

1.25 cups of all purpose flour
3 tbsp of sugar
1 tsp Instant yeast
1 large egg
About 1/3 – 1/2 cup water
1/2 tsp Salt
1/4 cup butter, cubed and room temperature
6 tbsp Bowmar Nutrition Cookie Butter Nut Butter (or any flavor you want)

Directions

Serving Size: 6

1. Combine the flour, sugar and yeast in the bowl
2. Add the egg and water and mix by hand until the dough comes together (add more water as needed)
3. Add salt and butter one cube at a time and continue to mix by hand until the dough is smooth
4. Oil a bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours
5. Remove dough from the fridge and roll out on a flour surface.
6. Divide your dough into 6 pieces
7. Scoop and spread 1 tbsp of nut butter in the middle of each rectangle.
8. Fold the dough over each other to completely cover the filling.
9. Leave the dough buns in a warm place (like a turned off oven) for 1 hour
10. Bake at 375 F for 20 minutes or until golden brown

From the kitchen of: Rebecca de la O

S’MORES ICE CREAM SANDWICH

CANDIES & SWEET TREATS, COLLECTIONS

135

Calories

2g

FAT

21g

carbs

7g

protein

Ingredients

4 graham cracker sheets
4 marshmallows
1 serving Hot Chocolate Protein powder
1 tablespoon cocoa powder
1 teaspoon guar gum
1 cup of ice
Water

Directions

Serving Size: 4

1. Blend portion powder, cocoa powder, guar gum, ice, and enough water on high for 1 minute until you get a thick, fluffy “ice cream”
2. Break each graham cracker sheet in half and place a marshmallow on 4 of the half’s
3. Microwave for about 15 seconds
4. Scoop on ice cream fluff and press the other graham cracker half on top

From the kitchen of: Rebecca de la O