Breakfast

Preheat oven to 350 degrees F. Spray a 14 x 9 pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.Bake approximately 25 minutes. Cool and cut into 15 squaresNotes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a 14 x 9 pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.Bake approximately 25 minutes. Cool and cut into 15 squaresNotes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.  3 ripe bananas 1 C your choice of milk 2 whole eggs 1 tsp pure vanilla extract 2 scoops Devotion Angel Food Cake Flavor Protein Powder 2 C old fashioned oats 1 tsp baking powder ⅓ C walnut pieces ⅓ C sugar-free chocolate chips Optional Toppings: nuts, chocolate chips, brown sugar substitue  

Any flavor protein can be used with this protein powder crepes recipe! Use Angel Food Cake  to mix up a dessert crepe, Sinful Cinnamon for a cinnamon goodness crepe, or use Buttery Blend and garlic seasonings for a savory crepe! In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used. Distribute filling of choice evenly between the cooked crepes and garnish as desired.  Any flavor protein can be used with this protein powder crepes recipe! Use Angel Food Cake  to mix up a dessert crepe, Sinful Cinnamon for a cinnamon goodness crepe, or use Buttery Blend and garlic seasonings for a savory crepe! In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used. Distribute filling of choice evenly between the cooked crepes and garnish as desired.        Yields 2 Servings. Macros per Serving (using Angel Food Cake):  Calories 105// Carbs 1.5g// Fat .75g// Protein 20g// Sugar 0g  

1. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all of the cake ingredients together until fully combined. Pour batter into pan. 3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top) 4. Bake for 25-30 minutes, or until a toothpick comes out clean. 5. Let cool and enjoy! I cut this into 16 smaller pieces.Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all of the cake ingredients together until fully combined. Pour batter into pan. 3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top) 4. Bake for 25-30 minutes, or until a toothpick comes out clean. 5. Let cool and enjoy! I cut this into 16 smaller pieces.Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper.2. Combine all of the cake ingredients together until fully combined. Pour batter into pan.3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top)4. Bake for 25-30 minutes, or until a toothpick comes out clean.5. Let cool and enjoy!I cut this into 16 smaller pieces.Macros for 1/16: 110cal 14C 4F 7P   Recipe by Abby Sink IG @asink6

Chop your fresh strawberries and add them to a personal blender and reduce to a puree.  You may or may not need to add a little water or sweetener to your puree depending on how ripe and juicy your strawberries are. Add water and ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein and the amount of Hydroflex Flavor you prefer and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Once blended, add 4 TBSP of puree to a hurricane (tall) glass, then add your frozen mixture and top with a maraschino cherry and orange slice, if desired.  Chop your fresh strawberries and add them to a personal blender and reduce to a puree.  You may or may not need to add a little water or sweetener to your puree depending on how ripe and juicy your strawberries are. Add water and ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein and the amount of Hydroflex Flavor you prefer and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Once blended, add 4 TBSP of puree to a hurricane (tall) glass, then add your frozen mixture and top with a maraschino cherry and orange slice, if desired.       

Mix all ingredients until well combined.  Bake for 35-40 minutes at 350F. Recipe by Abby Sink IG @asink6Mix all ingredients until well combined.  Bake for 35-40 minutes at 350F. Recipe by Abby Sink IG @asink6Baked Oats: 2 C (160g) rolled oats 4 scoops (112g) Devotion Nutrition Angel Food Cake protein powder 4 egg whites 1 apple, diced (mine was 180g) 1/2 C (112g) unsweetened applesauce 1/4 C (60mL) sugar free maple syrup 1/2-1 C unsweetened almond milk 1 TBSP cinnamon 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla extract Crumble: 1/4 C (20g) rolled oats 1 TBSP sugar-free pancake syrup 8 walnut halves Mix all ingredients until well combined.  Bake for 35-40 minutes at 350F.     Recipe by Abby Sink IG @asink6

1. Preheat oven to 350F.2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook.3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter. 4. Spray a pan with non stick cooking spray or line with parchment paper.3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand. 4. Let cool and enjoy!Macros will vary depending on your choices of some of the ingredients. 1. Preheat oven to 350F.2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook.3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter. 4. Spray a pan with non stick cooking spray or line with parchment paper.3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand. 4. Let cool and enjoy!Macros will vary depending on your choices of some of the ingredients.   INGREDIENTS 2 servings (86g) spice cake mix 2 scoops Sinful Cinnamon flavor protein powder supplement 1/2 C granulated sweetener of choice 1/2 C pure pumpkin, canned* 1/4 C (56g) cinnamon almond butter (or plain) 1 cup milk of choice 1 tsp pure vanilla extract 1 tsp baking powder 1 tsp cinnamon Apple Mixture 1 granny smith apple 1/2 TBSP coconut oil 1/4 C walnuts cinnamon INSTRUCTIONS 1. Preheat oven to 350F. 2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook. 3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter.  4. Spray a pan with non stick cooking spray or line with parchment paper. 3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand.  4. Let cool and enjoy!   Macros will vary depending on your choices of some of the ingredients. 

Preheat waffle iron of choice.  Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended. Spray waffle iron with non-stick spray immediately prior to adding approximately one tablespoon of batter to avoid scorching.  Let the waffle iron work but remove promptly.  Layer with sugar-free whip topping if desired and enjoy!!Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly. Check out the brownie batter protein powder trial pack if you want to try convenient samples. Preheat waffle iron of choice.  Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended. Spray waffle iron with non-stick spray immediately prior to adding approximately one tablespoon of batter to avoid scorching.  Let the waffle iron work but remove promptly.  Layer with sugar-free whip topping if desired and enjoy!!Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly. Check out the brownie batter protein powder trial pack if you want to try convenient samples.

1. Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. 2. Take 4 pieces of bread and cut in half crosswise. Whisk together 3 egg whites and 1/2 scoop protein powder until completely combined. 3. Dip bread pieces in egg mixture and cover both sides. Stack bread pieces in pan. 4. Pour the remaining egg mixture over the bread. Add blueberries and white chocolate chips. (I waited until it was done baking to add strawberries). 5. Bake for about 25-30 minutes for until slightly browned and bread is toasted. 6. Add strawberries and serve warm. Top with syrup or your favorite nut butter! Macros will vary depending on bread used 1. Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. 2. Take 4 pieces of bread and cut in half crosswise. Whisk together 3 egg whites and 1/2 scoop protein powder until completely combined. 3. Dip bread pieces in egg mixture and cover both sides. Stack bread pieces in pan. 4. Pour the remaining egg mixture over the bread. Add blueberries and white chocolate chips. (I waited until it was done baking to add strawberries). 5. Bake for about 25-30 minutes for until slightly browned and bread is toasted. 6. Add strawberries and serve warm. Top with syrup or your favorite nut butter! Macros will vary depending on bread used 4 slices of bread3 egg whites 1/2 scoop Devotion Nutrition  protein powder Optional Toppings:  Blueberries, Strawberries, Sugar-Free white chocolate chips1. Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. 2. Take 4 pieces of bread and cut in half crosswise. Whisk together 3 egg whites and 1/2 scoop protein powder until completely combined.3. Dip bread pieces in egg mixture and cover both sides. Stack bread pieces in pan.4. Pour the remaining egg mixture over the bread. Add blueberries and white chocolate chips. (I waited until it was done baking to add strawberries).5. Bake for about 25-30 minutes for until slightly browned and bread is toasted.6. Add strawberries and serve warm. Top with syrup or your favorite nut butter! Recipe compliments of Abby IG @asink6  

In a mixing bowl combine flour, sweetener, brown sugar substitute, wild blueberry protein powder, and baking powder.Whisk in coconut oil (unmelted), vanilla extract, and beaten egg until crumbly/ sandy texture. Set aside and prepare filling. Mix blueberries, arrowroot powder and sweetener. In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered. Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream!Joelle Mouhanna @balancingmd University of Miami Miller School of MedicineMD Candidate 2021In a mixing bowl combine flour, sweetener, brown sugar substitute, wild blueberry protein powder, and baking powder.Whisk in coconut oil (unmelted), vanilla extract, and beaten egg until crumbly/ sandy texture. Set aside and prepare filling. Mix blueberries, arrowroot powder and sweetener. In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered. Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream!Joelle Mouhanna @balancingmd University of Miami Miller School of MedicineMD Candidate 2021  INGREDIENTS   CRUST 1 scoop Devotion Nutrition  protein powder supplement 1/2 C coconut oil  1/4 C erythritol 1/4 C packed brown sugar substitute  1/2 tsp baking powder 1 1/4 C all-purpose flour 1 large egg, slightly beaten 1/2 tsp vanilla extract FILLING  2 C blueberries  1/4 C erythritol  2 tsp arrowroot powder  1/2 tsp cinnamon  1/4 tsp nutmeg  INSTRUCTIONS  In a mixing bowl combine flour, erythritol, brown sugar substitute, protein powder, and baking powder until homogenous.  Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture.  Set aside and prepare filling. Mix blueberries, arrowroot powder and erythritol.  In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered.  Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream! MACROS   15 slices  148 cal, 8F, 15C, 3.5 P   Joelle Mouhanna @balancingmd University of Miami Miller School of Medicine MD Candidate 2021

In a small bowl mix blueberries with 1 tbsp flour and set aside.In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.Allow loaf to cool before slicing, and enjoy! Check out wild blueberry protein powder for this recipe. Recipe by Joelle Mouhanna, IG @balancingmd In a small bowl mix blueberries with 1 tbsp flour and set aside.In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.Allow loaf to cool before slicing, and enjoy! Check out wild blueberry protein powder for this recipe. Recipe by Joelle Mouhanna, IG @balancingmd Here’s a deliciously rich and blueberry packed loaf for your feed! Super easy to make and can be pre-sliced and frozen for a quick breakfast, snack, or dessert. INGREDIENTS   MACROS (10 slices) Cal 166 F8 C18 P7    

Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Protein Crumble topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook. Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Protein Crumble topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook.   4 scoops Devotion Sinful Cinnamon flavor protein powder supplement 4 C old fashioned oats 4 egg whites 1 C almond milk 1 TBSP Vanilla extract 2 TBSP baking powder 2-3 TBSP ground cinnamon 1 C unsweetened applesauce 1 C peanut butter or nut butter of choice Optional - 1/2 C sugar-free chocolate chips   Method: Pre-heat oven to 350*F. Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the crumble topping  Spread crumble evenly across the top of the batter.   Bake approximately 20-25 minutes. Do not overcook. 

Preheat waffle iron of choice.  Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended. Spray waffle iron with non-stick spray immediately prior to adding batter to avoid scorching.  Let the waffle iron work.  Enjoy with sugar free whipped topping or syrup of choice. Yields four (4) mini waffles or one (1) regular sized waffle. Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly.Preheat waffle iron of choice.  Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended. Spray waffle iron with non-stick spray immediately prior to adding batter to avoid scorching.  Let the waffle iron work.  Enjoy with sugar free whipped topping or syrup of choice. Yields four (4) mini waffles or one (1) regular sized waffle. Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly.  1 scoop Devotion Mocha Java Chip flavor protein powder 1/2 tsp baking powder 1 whole egg 2-3 TBSP milk 1 TBSP dark cocoa powder Preheat waffle iron of choice.   Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended.  Spray waffle iron with non-stick spray immediately prior to adding batter to avoid scorching.  Let the waffle iron work.  Enjoy with sugar free whipped topping or syrup of choice.  Yields four (4) mini waffles or one (1) regular sized waffle.  Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly.

Combine all ingredients until well blended and let batter sit for a few minutes while mini waffle iron is heating.  After waffle iron is heating, spray lightly with butter spray and add 1 TBSP +/- to the waffle iron.  Wait just a sec and close the lid, then let the waffle iron do the work. Top with additional cinnamon and nuts, and/or sugar-free maple syrup if desired.Recipe yields 6 mini waffles.  If you can resist eating the entire batch, they freeze well.  Combine all ingredients until well blended and let batter sit for a few minutes while mini waffle iron is heating.  After waffle iron is heating, spray lightly with butter spray and add 1 TBSP +/- to the waffle iron.  Wait just a sec and close the lid, then let the waffle iron do the work. Top with additional cinnamon and nuts, and/or sugar-free maple syrup if desired.Recipe yields 6 mini waffles.  If you can resist eating the entire batch, they freeze well.  INGREDIENTS 30g Devotion Sinful Cinnamon Protein 25g High Protein Pancake Mix 3 TBSP Liquid Egg Whites ¼ - ⅓ C Skim Milk 1 tsp ground cinnamon 1 tsp pure vanilla extract 2 TBSP Crushed Pecans Combine all ingredients until well blended and let batter sit for a few minutes while mini waffle iron is heating.  After waffle iron is heating, spray lightly with butter spray and add 1 TBSP +/- to the waffle iron.  Wait just a sec and close the lid, then let the waffle iron do the work.  Top with additional cinnamon and nuts, and/or sugar-free maple syrup if desired. Recipe yields 6 mini waffles.  If you can resist eating the entire batch, they freeze well.  

Prepare oats as directed.  Mix water, Devotion Mocha Java Chip protein until well combined and a pudding consistency.  Pour over oats and top with optional toppings, if desired!Prepare oats as directed.  Mix water, Devotion Mocha Java Chip protein until well combined and a pudding consistency.  Pour over oats and top with optional toppings, if desired!INGREDIENTS 1 serving oat bran, prepared 1 scoop Devotion Nutrition Mocha Java Chip flavor protein Optional - sugar free chips, coconut flakes INSTRUCTIONS Prepare oats as directed.  Mix water, Devotion Mocha Java Chip protein until well combined and a pudding consistency.  Pour over oats and top with optional toppings, if desired!    

Combine protein powder, and liquid in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!Combine protein powder, and liquid in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!  ½  scoop Devotion Mocha Java Chip flavor protein powder ½ C water or your choice of milk  Combine protein powder, and liquid in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy!Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference! MACROS:  Calories 56// Fat 0.75 //Carbs 2.5 //Fiber 1 //Protein 10 //Net Carbs 1.5 //Sugar 0 //WW Smartpoints 2  

  Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run! Add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.

COOKIES: 1 scoop Sinful Cinnamon flavor protein ½ C old fashioned oats, ground 1-2 tsp cinnamon 1 tsp pure vanilla 4 TBSP nut butter ¼ C pure maple syrup   OPTIONAL TOPPINGS: Sugar-free white chocolate chips Crushed Pecans Cinnamon Brown sugar substitute Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies. 

INGREDIENTS ⠀TOPPING 2 medium apples, sliced thin, about 1/8 inch thick 2 TBSP coconut oil, melted 3/4 C brown sugar substitute 2 TBSP water or apple juice concentrate 1/4 tsp cinnamon 1/2 C sugar free maple syrup (or regular) ⠀CAKE 3/4 C coconut oil 1 C brown sugar substitute 1/2 C almond milk 2 large eggs, room temperature 1 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp ground cloves 1/2 tsp salt 1 tsp baking soda 1 1/2 C white whole wheat flour 2 scoops Devotion Nutrition protein powder 1/4 C unsweetened apple sauce 1 apple finely chopped 3/4 C pecans or walnuts chopped ⠀ INSTRUCTIONS Combine topping ingredients of coconut oil, brown sugar, water, cinnamon, and sugar free maple syrup in a mixing bowl until we’ll mixed and pour into an even layer in a pregreased cake pan. Arrange sliced apples on top in design of choice (I chose rings) and set aside. In a large mixing bowl, mix flour, baking powder, protein powder, ginger, cloves, cinnamon and salt. In a separate bowl beat coconut oil and brown sugar substitute for about 3 minutes.⠀ Add eggs into beat mixture one at a time and then vanilla extract, beating as you add the ingredients. Mix previously mixed dry ingredients into the wet ingredients and add almond milk and apple sauce until well combined. Fold in chopped apples and pecans making sure not to over mix batter. Pour cake batter over previously prepared cake pan and bake at 350 for 35-40 minutes or until toothpick comes out of center clean. Allow cake to cool for about 10-15 minutes before flipping cake out of pan onto a cooling rack.   Thank you Joelle, @balancingmd for this delicious recipe!

1 scoop Sinful Cinnamon Protein Powder 1.5 C old fashioned oatmeal 3/4 C stevia in the raw (baking) 1/2 tsp cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 1/2 C canned pure pumpkin 1/4 C apple sauce 1 large egg white Dash of salt Sugar-free chocolate chips, if desired   Mix all ingredients together in a mixing bowl. If too wet, add extra protein powder or more oatmeal. Form into balls and place on a greased baking sheet.  Gently press. Bake at 325 until golden but not overcooked.

  Method: Add all ingredients to a medium mixing bowl and whisk thoroughly. Cook on non-stick pan until lightly brown on one side. Flip sides and repeat. Garnish with additional pecans and top with sugar free syrup, if desired.  

In a microwave safe bowl that is sprayed with non stick. Mix ingredients and microwave on high for 45 - 50 seconds. PRO TIP: Slice and toast.Batch prep these and freeze In a microwave safe bowl that is sprayed with non stick. Mix ingredients and microwave on high for 45 - 50 seconds. PRO TIP: Slice and toast.Batch prep these and freeze In a microwave safe bowl that is sprayed with non stick. Mix ingredients and microwave on high for 45 - 50 seconds. Slice and toast. Macros: 114 calories // 20g P // 1.5g F // 4g C // 2SP WW all plans Try it yourself with the protein powder sample pack 

Preheat oven to 350. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan, sprinkle with cinnamon if desired and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.Preheat oven to 350. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan, sprinkle with cinnamon if desired and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.       

Use our 3 ingredient dough recipe for biscuits!  Bake at 350 for approximately 15-18 minutes.  Be careful not to over bake!  PRO TIPS: If your dough is too sticky, let it rest for a minute in the refrigerator prior to baking.  With so many different brands of yogurt on the market, you may need to adjust your protein:yogurt ratio depending on the recipe.Macros vary depending on how many and what size you desire Use our 3 ingredient dough recipe for biscuits!  Bake at 350 for approximately 15-18 minutes.  Be careful not to over bake!  PRO TIPS: If your dough is too sticky, let it rest for a minute in the refrigerator prior to baking.  With so many different brands of yogurt on the market, you may need to adjust your protein:yogurt ratio depending on the recipe.Macros vary depending on how many and what size you desire   Use our 3 ingredient dough recipe for biscuits!  Cut out the size you desire and place on a parchment lined baking sheet. Sprinkle with cinnamon and alternative sweetener if desired. Bake at 350 for approximately 15-18 minutes.  Be careful not to over bake!    PRO TIPS: If your dough is too sticky, let it rest for a minute in the refrigerator prior to baking.  With so many different brands of yogurt on the market, you may need to adjust your protein:yogurt ratio depending on the recipe.  

WAFFLE 1 serving of Devotion Nutrition Angel Food Cake protein  1/4 cup of Birch Benders high protein pancake mix  3 Tbsp of liquid egg white (or 1 egg white) 1/2 cup of water (Spray waffle iron with non stick spray)Make your BAW in your waffle iron and set aside ESPRESSO Prepare your espresso and let it cool down or grab an iced espresso from your local coffee shop.  You need about a 1/2 cup.  Pour into a bowl and dunk each section of your waffle on both sides and set aside. FILLING1 Tbsp of Marscapone Cheese (at room temp)5 Tbsp of Cool Whip Free whipped topping Mix with hand held mixer until well blended COCOA DUSTINGHershey's special dark cocoa powder ASSEMBLYLayer each section of espresso dipped waffle with marscapone topping and dust with cocoa powder.  Repeat until you have a Bigasswaffle Tiramisu stack.   Enjoy!! BAW - 3 WW pointsFILLING - 6 WW pointsENTIRE RECIPE - 9 WW points total on all color plans