Breakfast

Add all ingredients, except blueberries to a blender or food processor until well combined.Fold in blueberries. Pour into pan and cook over low heat until golden brown on both sides.Do not over cook! Cook times will vary by stovetop! Garnish with additional blueberries and sliced banana, if desired. Add all ingredients, except blueberries to a blender or food processor until well combined.Fold in blueberries. Pour into pan and cook over low heat until golden brown on both sides.Do not over cook! Cook times will vary by stovetop! Garnish with additional blueberries and sliced banana, if desired.

Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go. Try our blueberry protein powder sample pack for a convenient way to give it a taste! Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go. Try our blueberry protein powder sample pack for a convenient way to give it a taste!

Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!When serving option to add whipped cream and sliced strawberries Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!When serving option to add whipped cream and sliced strawberries 1 Scoop Devotion Angel Food Cake Protein Powder 1/4 cup dry oats (blended), oat bran, or oat flour 1/2 tsp. baking powder 2 egg whites (or 1 whole egg) 1/4 cup water or milk 4 strawberries, washed and diced sugar free whip cream     Place all ingredients in a bowl and mix thoroughly Spoon ingredients into waffle maker, let cook, and enjoy! Add whip cream Add fresh strawberries   

Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich! Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich!   Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.   Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy!  Yields 2 mini waffles, or 1 waffle sandwich!   

INSTRUCTIONS Preheat oven to 350 degrees F.  Spray a large skillet or 13x9 inch baking pan or  muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 17-20 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Cooking times may vary depending on your oven. NOTES Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. PROTEIN PECAN CRUMBLE RECIPE CAN BE FOUND HERE.  Simple prepare crumble and spoon over batter prior to baking!

INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IGINSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG

Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.

Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!

Whisk all ingredients besides bread together into a batter made with French toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired. Macros do not include fruit or syrup.Whisk all ingredients besides bread together into a batter made with French toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired. Macros do not include fruit or syrup.INSTRUCTIONS Whisk all ingredients besides bread together into a batter made with French toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired.  Macros do not include fruit or syrup.

Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Yields 2 mini waffles. 

Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!  1 scoop Sinful Cinnamon Protein powder supplement ½ tsp Baking Powder 2 packets Splenda or other sweetener to taste 1 Egg White or 2 TBSP liquid egg whites 3 TBSP Water 1 TBSP pure pumpkin, canned or sweet potato mash Optional Add-ins/Toppings: chopped pecans, chocolate chips, brown sugar substitute, sugar-free whipped topping, cinnamon, etc.  Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!

Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. The key is low and slow. You can try it yourself with a brownie batter protein powder trial pack, which includes a convenient sampler of this rich, chocolatey flavor perfect for baking or shakes. Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. The key is low and slow. You can try it yourself with a brownie batter protein powder trial pack, which includes a convenient sampler of this rich, chocolatey flavor perfect for baking or shakes.   Method: Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. 

Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.INGREDIENTS 1 C Oats 1 C Liquid Egg Whites 1 C Unsweetened Apple Sauce 5 Scoops Devotion Sinful Cinnamon Protein 1 TBSP Baking Powder 1 Granny Smith Apples, chopped 1 TBSP Swerve Brown Sugar Substitute and Cinnamon To Taste ¼ Cup Lily’s Chocolate Chips, Save Some to Sprinkle on The Top (Optional) INSTRUCTIONS   Yields approximately 12 muffins. MACROS PER MUFFIN: 110 calories// 11.5g P// 2g Fat// 13g C// 3g Fiber    

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

Press out dough into square, about 1/4 inch thick. Spread Cinnamon Butter mixture all over dough. Cut into 4 and roll up each piece like pinwheel. Place in greased muffin tin and bake at 350° for 25 minutes. Press out dough into square, about 1/4 inch thick. Spread Cinnamon Butter mixture all over dough. Cut into 4 and roll up each piece like pinwheel. Place in greased muffin tin and bake at 350° for 25 minutes.     Macros per Serving:  112 Calories// 12g Protein// 9g Net Carbs   Recipe Courtesy of Katrina Christine :)  

Mix first three ingredients in a medium bowl until well combined. Fold in blueberries.  Spoon into silicone mold or muffin pan.  Top with our crumble topping, if desired. Bake 325 degrees for about 15 minutes.  Do not over bake.Mix first three ingredients in a medium bowl until well combined. Fold in blueberries.  Spoon into silicone mold or muffin pan.  Top with our crumble topping, if desired. Bake 325 degrees for about 15 minutes.  Do not over bake.

While your waffle iron preheats, mix ingredients together just until well combined and let your batter rest.  Spray your waffle iron with non-stick spray just before pouring your batter to avoid scorching.  Pour batter onto waffle iron and wait about 20 seconds.  Close lid and let your waffle iron do the work!  Add optional toppings if desired and enjoy!  Yields two (2) full size waffles.While your waffle iron preheats, mix ingredients together just until well combined and let your batter rest.  Spray your waffle iron with non-stick spray just before pouring your batter to avoid scorching.  Pour batter onto waffle iron and wait about 20 seconds.  Close lid and let your waffle iron do the work!  Add optional toppings if desired and enjoy!  Yields two (2) full size waffles.  INSTRUCTIONS

Ingredients 1 scoop Sinful Cinnamon protein powder supplement 1/2 cup Birch Benders Keto Pancake Mix (or any protein pancake mix) 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup water 1/4 cup unsweetened applesauce 1/2 tsp vanilla Optional Topping Swerve Brown Sugar Cinnamon   Preheat oven to 375 degrees. Mix dry ingredients in medium bowl.  Mix wet ingredients in a separate bowl.  Combine wet into dry and pour into 6 muffin wells sprayed with nonstick spray.  Bake approximately 14 minutes. Top with optional toppings if desired.  Enjoy.   Macros per muffin:  4.9P 3.3C 2.1F 52 calories 

Mash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden. You can interchange all of Devotion Protein Powders for flavor change up on your granola. For a more convenient option or to have it on hand for multiple recipes, get the Angel Food Cake protein powder 12 pack. Mash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden. You can interchange all of Devotion Protein Powders for flavor change up on your granola. For a more convenient option or to have it on hand for multiple recipes, get the Angel Food Cake protein powder 12 pack.  

Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form as shown below.  Flip and continue cookingRemove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form as shown below.  Flip and continue cookingRemove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Pancakes with 20g of protein, 2 net carbs, and ZERO sugar?? Yes Please!!  Ingredients:  1 scoop Angel Food Cake protein powder  ¼ tsp baking powder ¼-⅓ C water Spray pan with non-stick spray and add batter.  Cook over medium heat until bubbles start to form as shown below.  Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup!  Yields one (1) large pancake. Macros 100 calories// Protein 20g// Carbs 3g// Fiber 1g// Fat 1.5g// Sugar 0g   *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.

1. Measure out your cauliflower rice into a microwave safe bowl (I use a Tupperware one) and heat in the microwave for 2-3 minutes to cook.2. In a small saucepan, measure or weigh out oats.3. When cauliflower rice is cooked, add to saucepan with oats and add 2 cups of water.4. Cook on stove on high until boiling, then reduce heat to medium. Stir frequently so that nothing sticks to the bottom of the pan while cooking.5. Cook down until mixture is thick. It will cook down quite a bit. Make sure it's not overcooked and doesn't stir.6. Add cauli-oats to a Tupperware bowl and add in about 1/4-1/2 almond or cashew milk. The mixture will be a little runny.7. Pop in the fridge overnight. These will expand and be firm in the morning!In the morning, heat up the oats for about 3 minutes. Mix in the protein powder.Warm up the oats again for about a minute. Make sure it doesn't overflow! Stir.Top with fruit, nut butter, sugar free chips or other fun toppings, and enjoy!!Macros for base recipe ONLY (does not include toppings)Recipe and images by Abby Sink IG @asink6 *You can use any flavor Devotion Nutrition protein powder for this recipe, but adjust macros accordingly.    1. Measure out your cauliflower rice into a microwave safe bowl (I use a Tupperware one) and heat in the microwave for 2-3 minutes to cook.2. In a small saucepan, measure or weigh out oats.3. When cauliflower rice is cooked, add to saucepan with oats and add 2 cups of water.4. Cook on stove on high until boiling, then reduce heat to medium. Stir frequently so that nothing sticks to the bottom of the pan while cooking.5. Cook down until mixture is thick. It will cook down quite a bit. Make sure it's not overcooked and doesn't stir.6. Add cauli-oats to a Tupperware bowl and add in about 1/4-1/2 almond or cashew milk. The mixture will be a little runny.7. Pop in the fridge overnight. These will expand and be firm in the morning!In the morning, heat up the oats for about 3 minutes. Mix in the protein powder.Warm up the oats again for about a minute. Make sure it doesn't overflow! Stir.Top with fruit, nut butter, sugar free chips or other fun toppings, and enjoy!!Macros for base recipe ONLY (does not include toppings)Recipe and images by Abby Sink IG @asink6 *You can use any flavor Devotion Nutrition protein powder for this recipe, but adjust macros accordingly.    Ingredients:        

Pre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture.Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy! Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds.Makes 12 BitesPre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture.Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy! Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds.Makes 12 Bites ½ scoop Buttery Blend protein powder supplement 4 oz gruyere cheese 2 oz monterey jack cheese 2.5 oz full fat cottage cheese 5 whole eggs ¼ tsp sea salt 4 TBSP real bacon pieces   Pre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture. Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds. Yields 12 egg bites.    

Place all ingredients into a Mason jar. Mix together to combine. Seal with lid, and store in refrigerator overnight or at least a few hours to give liquids a chance to absorb. Makes 1 serving.  Enjoy the next morning straight out of the jar or from the bowl!  Want to try the flavor first? Grab a Brownie Batter Protein powder trial pack.Place all ingredients into a Mason jar. Mix together to combine. Seal with lid, and store in refrigerator overnight or at least a few hours to give liquids a chance to absorb. Makes 1 serving.  Enjoy the next morning straight out of the jar or from the bowl!  Want to try the flavor first? Grab a Brownie Batter Protein powder trial pack. 1/2 C old fashioned oats (gf if desired) 1 scoop Devotion Brownie Batter protein powder 3/4 C unsweetened almond milk 1/2 overly ripened mashed banana Dash sea salt 2 Tbsp sugar free maple syrup Optional Toppings (not included in macros):  Sugar-free chocolate chips, sliced banana, melted peanut butter   Method: Place all ingredients into a Mason jar. Mix together to combine. Seal with lid, and store in refrigerator overnight or at least a few hours to give liquids a chance to absorb. Makes 1 serving.  Enjoy the next morning straight out of the jar or from the bowl!   Macros per jar: (not including any additional toppings) Cal: 335 // fat: 6 // pro: 28 // carb: 44 // fib: 7.5

In a bowl, mix oats and protein powder and cover with layer of water. Microwave for about 1.5 minutes.Add orange blossom water and mix until well combined. In a separate bowl mix walnuts and erythritol. Top oatmeal with cottage cheese, walnut mixture, and candied rose petal. Recipe by Joelle IG @balancingmdIn a bowl, mix oats and protein powder and cover with layer of water. Microwave for about 1.5 minutes.Add orange blossom water and mix until well combined. In a separate bowl mix walnuts and erythritol. Top oatmeal with cottage cheese, walnut mixture, and candied rose petal. Recipe by Joelle IG @balancingmd Here’s a fun and easy Mediterranean twist on protein oats for the new year!    INGREDIENTS  1/2 cup oats 1 scoop Devotion Nutrition Angel Food Cake protein powder  1 tsp orange blossom water  1/3 cup of water  1/3 cup fat free cottage cheese  1 tbsp chopped walnuts  1-2 tsp sweetener  Candied rose petal (optional)    INSTRUCTIONS  In a bowl, mix oats and protein powder and cover with layer of water. Microwave for about 1.5 minutes. Add orange blossom water and mix until well combined. In a separate bowl mix walnuts and erythritol.  Top oatmeal with cottage cheese, walnut mixture, and candied rose petal.  Recipe by Joelle IG @balancingmd