CHOCOLATE OREO CHEESECAKE ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

55

Calories

1g

FAT

6g

carbs

6g

protein

Ingredients

1.5 cups carbmaster chocolate milk
• 1/2 cup lite cool whip
• 1-2 tbsp granulated sweetener to taste
• 1/2 scoop protein cookies and cream
• 1/4 tsp xanthan gum
• 1 tsp vegetable glycerin
• 1 tbsp vitafiber syrup
• 7g sugar free cheesecake pudding mix

Directions

Serving Size: 7

1. Blend all ingredients until smooth.
2. Transfer to an ice cream maker and churn for about 30 minutes until it reaches soft serve consistency.
3. Transfer to a freezer safe container and place in the freezer until firm.

From the kitchen of: Megan Osborn

COOKIES AND CREAM CHEESECAKE PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

201

Calories

5g

FAT

19g

carbs

15g

protein

Ingredients

2 scoops Cookies & Cream protein
1 package of sugar free Cheesecake pudding
16oz whole milk
3-4 Oreo cookies, optional since the protein already has cookie bits!

Directions

Serving Size: 4

Mix protein powder into the milk until well combined. In a bowl, combine the pudding mix with the milk & protein mixture. Whisk for two minutes, and then let set for five minutes in the fridge. Spoon into a dish, and if desired, crumble an Oreo on top!

From the kitchen of: Breanna Snider

VEGAN PUMPKIN DOUGH

CANDIES & SWEET TREATS, COLLECTIONS

188

Calories

9g

FAT

19g

carbs

11g

protein

Ingredients

1 scoop vegan cinnamon cereal
140g pumpkin purée
1/4 tsp cinnamon
1/4 tsp pink sea salt

Directions

1. Stir together the protein and pumpkin until thoroughly combined.
2. Add cinnamon and sea salt.
3. Enjoy as a dip or edible “cookie dough” snack!

From the kitchen of: Megan Osborn

COOKIE BUTTER BANANA BREAD

CANDIES & SWEET TREATS, COLLECTIONS

142

Calories

7g

FAT

16g

carbs

7g

protein

Ingredients

1.5 ripe bananas (save half of the second banana to place on top)
1/4 cup Bowmar Nutrition Cookie Butter High Protein Spread
2 eggs
3 tbsp sugarfree maple syrup
1 tsp vanilla extract
1/2 cup blanched almond flour
1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Directions

Serving Size: 6

1. Mash the bananas in a large bowl until no lumps remain.
2. Add the cookie butter, eggs, maple syrup, and vanilla to the bowl and whisk until thoroughly combined.
3. Add the almond flour, all purpose flour, baking powder, and sea salt and whisk again until combined.
4. Spray your pan and pour the banana bread mixture into it.
5. Cut the leftover half banana and place it on top.
6. Bake at 375 for 25 – 30 minutes or until the a toothpick comes out clean.

From the kitchen of: Rebecca de la O

BANANA FOSTER

CANDIES & SWEET TREATS, COLLECTIONS

93

Calories

2g

FAT

17g

carbs

2g

protein

Ingredients

2 bananas, sliced (the browner and spottier it is, the sweeter it will be)
1 tbsp light butter
1/2 serving Bowmar Nutrition Cinnamon Roll mug cake
1 tbsp brown sugar
1 tbsp dark rum or 1/4 tsp rum extract
Ice cream to serve*

*not included in macros

Directions

Serving Size: 4

1. Add butter to a pan on medium high heat.
2. Add banana slices
3. Sprinkle the Bowmar Nutrition Cinnamon Roll mug cake powder and the brown sugar over the bananas
3. Pour rum over mixture.
4. Cook until bananas are browned and rum has cooked off.
5. Serve over vanilla ice cream

From the kitchen of: Rebecca de la O

CHOCOLATE FLUFF

CANDIES & SWEET TREATS, COLLECTIONS

230

Calories

10g

FAT

15g

carbs

28g

protein

Ingredients

one scoop of protein hot cocoa protein

10 to 12 ice cubes

1 tablespoon of xanthan gum

1 tablespoon of crunchy peanut butter

a little bit of water or whatever liquid you desire

Directions

Add one scoop of protein hot cocoa protein to a blender that already has 10 to 12 ice cubes, then add 1 tablespoon of xanthan gum followed by 1 tablespoon of crunchy peanut butter. Then add a little bit of water or whatever liquid you desire but just a little bit! Then blend for 20 seconds, stop to mix and break up the ice. Continue to blend and do the same thing until you get the right consistency. Note each blender is different!

From the kitchen of: Melanie Coutsouvelis