Delicious Recipes from Devotion

Prepare the oats to your liking and consistency. In another bowl or to the side of this current bowl, add a few tablespoons of water to the protein powder to make a pudding consistency about 1/4 of a cup. Pour over the top or spread across top with banana slices and walnuts, and a sprinkle of cinnamon and enjoy.Prepare the oats to your liking and consistency. In another bowl or to the side of this current bowl, add a few tablespoons of water to the protein powder to make a pudding consistency about 1/4 of a cup. Pour over the top or spread across top with banana slices and walnuts, and a sprinkle of cinnamon and enjoy.

Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the banana slice or place them around the cake. OPTION to heat them in the microwave to soften and add a new texture. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or caramel if you want and enjoy!Check out our other Bananas Foster recipes for more tasty banana treats!Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the banana slice or place them around the cake. OPTION to heat them in the microwave to soften and add a new texture. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or caramel if you want and enjoy!Check out our other Bananas Foster recipes for more tasty banana treats!

Combine the chia seeds and 1/2 cup of milk in a jar. Next, blend the protein powder with the rest of the milk and pour on top of the Chia seed blend. Add your sliced bananas and refrigerate for at least 6 to 8 hours if not overnight. ENJOY!Combine the chia seeds and 1/2 cup of milk in a jar. Next, blend the protein powder with the rest of the milk and pour on top of the Chia seed blend. Add your sliced bananas and refrigerate for at least 6 to 8 hours if not overnight. ENJOY!

Add all ingredients in a mason jar or container and shake or stir to combine. Place in refrigerator overnight and enjoy in the morning. Optional to add sliced bananas, chocolate chips or walnuts, ENJOY!Add all ingredients in a mason jar or container and shake or stir to combine. Place in refrigerator overnight and enjoy in the morning. Optional to add sliced bananas, chocolate chips or walnuts, ENJOY!

Add all dry ingredients to a medium bowl and mix well. Add wet to dry until completely moistened. Fold in fresh blueberries. Spray 2 mini loaf pans (3 x 5) with non-stick spray and divide batter between each. Bake at 350 degrees for 25-30 minutes or until middle is set. Remove from oven and let cool.Add all dry ingredients to a medium bowl and mix well. Add wet to dry until completely moistened. Fold in fresh blueberries. Spray 2 mini loaf pans (3 x 5) with non-stick spray and divide batter between each. Bake at 350 degrees for 25-30 minutes or until middle is set. Remove from oven and let cool.  ¾ C Canned pumpkin     •    ¾ Liquid egg whites     •    1 tsp Baking powder     •    ¾ C Fresh blueberries     •    1 C Old Fashioned Oats (⅓ C whole, ⅔ C ground into flour)

Blend all ingredients together until smooth in a personal blender and it is the texture that you prefer.OPTIONAL: add banana slices, frozen banana, peanuts or peanut butter, as well as top it with some whipped cream if you desire!Blend all ingredients together until smooth in a personal blender and it is the texture that you prefer.OPTIONAL: add banana slices, frozen banana, peanuts or peanut butter, as well as top it with some whipped cream if you desire!    1 Scoop Devotion Nutrition Bananas Foster Protein Powder 1 C ice (shake) 2 C ice (fluff) 1 C water Add ingredients to a high speed blender or nutribullet and blend into a creamy shake or fluff!  Optional: Top with sugar free chocolate syrup or chocolate chips!  

Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!

Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. Take 4 pieces of bread and tear into pieces or cut in half. Whisk together the egg whites and protein powder until completely combined. Pour over bread pieces in the pan. Top with optional toppings if you want. Bake for about 25-30 minutes for until slightly browned and bread is toasted. Top with syrup or your favorite nut butter if you’d like to.  Enjoy!!! Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. Take 4 pieces of bread and tear into pieces or cut in half. Whisk together the egg whites and protein powder until completely combined. Pour over bread pieces in the pan. Top with optional toppings if you want. Bake for about 25-30 minutes for until slightly browned and bread is toasted. Top with syrup or your favorite nut butter if you’d like to.  Enjoy!!! 

Combine ALL ingredients in a large bowl.Preheat oven to 350.Using a prepared 8 x 8 pan add batter and smooth out evenly.OPTION - Add in sugar free chocolate or peanut butter chips, nuts, banana slices on top or even swirl in some sugar free jelly.Bake for about 12-14 minutes for fudgy blondies or 15 minutes for more cake like.Remove and allow to cool completely before slicing into 9 servingsCombine ALL ingredients in a large bowl.Preheat oven to 350.Using a prepared 8 x 8 pan add batter and smooth out evenly.OPTION - Add in sugar free chocolate or peanut butter chips, nuts, banana slices on top or even swirl in some sugar free jelly.Bake for about 12-14 minutes for fudgy blondies or 15 minutes for more cake like.Remove and allow to cool completely before slicing into 9 servings

Combine all ingredients in a small personal blender or bowl. Allow batter to sit and rest while waffle iron heats up. Using a small amount of batter add to the waffle maker and cook for 2-3 minutes or until lightly browned and crispy. Repeat until all batter has been used. Top with optional toppings if you choose and enjoy. Combine all ingredients in a small personal blender or bowl. Allow batter to sit and rest while waffle iron heats up. Using a small amount of batter add to the waffle maker and cook for 2-3 minutes or until lightly browned and crispy. Repeat until all batter has been used. Top with optional toppings if you choose and enjoy.

Combine all of the filling ingredients in a small bowl. Roll out your puff pastry sheet onto a parchment paper lined counter. Spread your filling inside and roll up the entire sheet. Slice into cinnamon rolls and place on a parchment paper lined baking sheet. Bake at 350°. for 15 to 18 minutes or until lightly golden brown. While they are baking, combine your icing ingredients being careful to add the milk slowly until the consistency you would like is there. Remove cinnamon rolls from the oven and drizzle the icing on top. Enjoy!Combine all of the filling ingredients in a small bowl. Roll out your puff pastry sheet onto a parchment paper lined counter. Spread your filling inside and roll up the entire sheet. Slice into cinnamon rolls and place on a parchment paper lined baking sheet. Bake at 350°. for 15 to 18 minutes or until lightly golden brown. While they are baking, combine your icing ingredients being careful to add the milk slowly until the consistency you would like is there. Remove cinnamon rolls from the oven and drizzle the icing on top. Enjoy!

Combine all dry ingredients in a bowl. Add wet ingredients. Using a baking sheet lined with parchment paper spread the granola mixture out. Lay another piece of parchment paper on top to get thin enough so it will get crispy in the oven.Bake in the oven on 350° for 15 to 20 minutes. Keep checking to make sure it does not burn. Once it is golden brown turn oven off and vent the oven slightly. Allowed to cool inside of the oven. This will continue firming up the granola without burning it.After the granola has completely cooled down, and no moisture is left in it. Break into pieces and store in an airtight container to keep it crispy.Combine all dry ingredients in a bowl. Add wet ingredients. Using a baking sheet lined with parchment paper spread the granola mixture out. Lay another piece of parchment paper on top to get thin enough so it will get crispy in the oven.Bake in the oven on 350° for 15 to 20 minutes. Keep checking to make sure it does not burn. Once it is golden brown turn oven off and vent the oven slightly. Allowed to cool inside of the oven. This will continue firming up the granola without burning it.After the granola has completely cooled down, and no moisture is left in it. Break into pieces and store in an airtight container to keep it crispy.

Blend all ingredients together until a thick creamy batter forms pour into a lined loaf pan and freeze overnight. Once fully firm, top with a melted chocolate drizzle (optional) and cut into 16 pieces.Store in the fridge to keep firmBlend all ingredients together until a thick creamy batter forms pour into a lined loaf pan and freeze overnight. Once fully firm, top with a melted chocolate drizzle (optional) and cut into 16 pieces.Store in the fridge to keep firm

Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy

Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking pan. In a bowl, whisk together avocado oil, water, eggs, and Greek yogurt until the mixture is smooth.Add the cake mix and Devotion Nutrition Brownie Batter Protein Powder. Fold the dry ingredients into the wet mixture until a thick batter forms.Pour the batter into the pan and spread it evenly.Bake for 28 to 30 minutes, or until the center is set and a toothpick inserted comes out clean.Allow the cake to cool completely in the pan, then invert it onto a cutting board.Shape the TreesOnce cooled, carefully slice the cake horizontally to create two thinner layers.Using a Christmas tree cookie cutter, cut out tree shapes from each layer. You should get about 22 trees, which will create 11 sandwich-style treats.Make the Chocolate Cream FillingIn a bowl or stand mixer, beat together the softened butter, powdered sweetener, cocoa powder, and vanilla extract until the filling is light and fluffyAssemble the Tree SandwichesSpread a layer of the chocolate cream filling on half of the tree cutouts.Top each one with a second tree to create a sandwich, gently pressing so the filling spreads to the edges.Coat in ChocolateMelt dark chocolate with coconut oil in 30 second intervals in the microwave, stirring between each round.Dip each tree sandwich into the melted chocolate, letting any excess drip off and place on a parchment-lined baking sheet. Place all cakes in the refrigerator for about 30 minutes.Decorate and ServeOnce chilled, drizzle the trees with melted white chocolate and finish with sprinkles for a festive touch.Store in the refrigerator until ready to serve. These hold their shape beautifully and make a fun, protein-packed holiday treat.Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking pan. In a bowl, whisk together avocado oil, water, eggs, and Greek yogurt until the mixture is smooth.Add the cake mix and Devotion Nutrition Brownie Batter Protein Powder. Fold the dry ingredients into the wet mixture until a thick batter forms.Pour the batter into the pan and spread it evenly.Bake for 28 to 30 minutes, or until the center is set and a toothpick inserted comes out clean.Allow the cake to cool completely in the pan, then invert it onto a cutting board.Shape the TreesOnce cooled, carefully slice the cake horizontally to create two thinner layers.Using a Christmas tree cookie cutter, cut out tree shapes from each layer. You should get about 22 trees, which will create 11 sandwich-style treats.Make the Chocolate Cream FillingIn a bowl or stand mixer, beat together the softened butter, powdered sweetener, cocoa powder, and vanilla extract until the filling is light and fluffyAssemble the Tree SandwichesSpread a layer of the chocolate cream filling on half of the tree cutouts.Top each one with a second tree to create a sandwich, gently pressing so the filling spreads to the edges.Coat in ChocolateMelt dark chocolate with coconut oil in 30 second intervals in the microwave, stirring between each round.Dip each tree sandwich into the melted chocolate, letting any excess drip off and place on a parchment-lined baking sheet. Place all cakes in the refrigerator for about 30 minutes.Decorate and ServeOnce chilled, drizzle the trees with melted white chocolate and finish with sprinkles for a festive touch.Store in the refrigerator until ready to serve. These hold their shape beautifully and make a fun, protein-packed holiday treat.

Combine all ingredients together until smooth. Fill the mini graham cracker crust and refrigerate option to add a little whipped cream to the top when you serve them.Combine all ingredients together until smooth. Fill the mini graham cracker crust and refrigerate option to add a little whipped cream to the top when you serve them.

Combine Gingerbread protein, applesauce, and egg together and pour into a microwave safe nonstick sprayed bowl. Microwave for 90 seconds to 2 minutes, depending on your microwave. While this is cooking, combine the half scoop of Angel Food Cake protein and milk or water 1 tablespoon at a time to make the glaze. Remove cake from microwave and place on a plate then spread the icing over the top. Add sprinkles, if desired. Combine Gingerbread protein, applesauce, and egg together and pour into a microwave safe nonstick sprayed bowl. Microwave for 90 seconds to 2 minutes, depending on your microwave. While this is cooking, combine the half scoop of Angel Food Cake protein and milk or water 1 tablespoon at a time to make the glaze. Remove cake from microwave and place on a plate then spread the icing over the top. Add sprinkles, if desired.

Blend ingredients together. It takes a little time then they’re readyPreheat air fryer to 350. Spray hands and carefully make the batter into 4 donut “holes”. Add the optional blueberries on top and press down.  Air Fry at 350 for 4-6 minutes. All air fryers may vary for cooking times. Remove, allow to cool and enjoy! Prepare yourself to make many batches of these because the entire family will love them. try using different flavor, yogurt, or fruit in the center to change it up.Blend ingredients together. It takes a little time then they’re readyPreheat air fryer to 350. Spray hands and carefully make the batter into 4 donut “holes”. Add the optional blueberries on top and press down.  Air Fry at 350 for 4-6 minutes. All air fryers may vary for cooking times. Remove, allow to cool and enjoy! Prepare yourself to make many batches of these because the entire family will love them. try using different flavor, yogurt, or fruit in the center to change it up.

Make base and freeze overnight. Blend on Light Ice cream 1 time. Add in Blueberries (fresh or frozen), set on mix in and spin again until it reaches your desired consistency and enjoy. Make base and freeze overnight. Blend on Light Ice cream 1 time. Add in Blueberries (fresh or frozen), set on mix in and spin again until it reaches your desired consistency and enjoy. 

In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch. In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch.

Blend everything together except the blueberries. Fold in the blueberries to a jar with the pudding and enjoy right away or let sit in fridge for a few hours. Placing in the fridge will make it get really thick and creamy. Can make several servings ahead of time for an easy grab and go breakfastBlend everything together except the blueberries. Fold in the blueberries to a jar with the pudding and enjoy right away or let sit in fridge for a few hours. Placing in the fridge will make it get really thick and creamy. Can make several servings ahead of time for an easy grab and go breakfast

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to combine well. Divide the batter evenly between four mini loaf pans. Bake at 350 for approximately 18-20 minutes. The key to cooking with protein is not too over. Bake it and allow to cool completely before removing from the pan.Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to combine well. Divide the batter evenly between four mini loaf pans. Bake at 350 for approximately 18-20 minutes. The key to cooking with protein is not too over. Bake it and allow to cool completely before removing from the pan.

Add water and protein to a bowl and combine to make a pudding. Swirl in the yogurt. Next, add the flax meal and combine. Top with diced apple and granola. Enjoy!Add water and protein to a bowl and combine to make a pudding. Swirl in the yogurt. Next, add the flax meal and combine. Top with diced apple and granola. Enjoy!

Blend all together to your desired consistency in a personal blender and enjoy! Option to top with more crushed graham cracker and/or whipped cream.Blend all together to your desired consistency in a personal blender and enjoy! Option to top with more crushed graham cracker and/or whipped cream.