Breakfast

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.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.  30g Devotion Buttery Blend Flavored Protein Powder Supplement 30-60g Zero Fat Plain Greek Yogurt ½ tsp Baking Powder   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.  

1 scoop Buttery Blend Protein Powder Supplement 1 tsp baking powder  pinch sea salt pinch black pepper 2 whole eggs, beaten 1/4 C finely shredded cheddar cheese  1 TBSP real bacon bits   Preheat oven to 350. Spray a small skillet or pan with cooking spray.  Mix all the ingredients in a medium bowl. Pour into skillet. Bake for 13-15 minutes (13 was perfect in my oven).  

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  

BATTER -1/4 cup coconut oil-1/4 cup unsweetened apple sauce -1 cup stevia/erithrytol-2 eggs- 1 egg white -2 tsp vanilla -1 cup white whole wheat flour -2 scoops @devotionnutrition angel food cake protein powder -1/4 tsp salt-1/2 tsp baking soda -1 tsp baking powder -1/3 cup nonfat Greek yogurt plain CINNAMON SWIRL -3 tbsp brown sugar (or substitute) -1 tbsp cinnamon-1 tbsp almond milk TOPPING-2 tbsp brown sugar (or substitute) -1/4 tsp cinammon ICING (Optional) -1/2 cup confectioners sugar (or Swerve substitute) -1 tsp vanilla extract -1 tsp almond milk    <!-- split -->   1) Mix all batter ingredients in a large mixing bowl until homogenous. 2) In a separate bowl mix cinnamon swirl ingredients. 3) Working in layers, layer one layer of batter followed by a layer of cinnamon swirl until all batter is gone in a pregreased loaf tin. (Make sure you end on a layer of batter not cinnamon swirl!) 4) Mix topping and sprinkle evenly on top of loaf. 5) Using a butter knife to touch the bottom of the loaf tin and zigzag across the batter (this is to make a swirl pattern in your loaf) 6) Bake at 350 degrees for 45 minutes or until toothpick comes out clean.7) Eat plain or drizzle with icing (Mix confectioners sugar, vanilla, and almond milk gradually until icing consistency, adding more if needed.)   Servings: 10 Macros:  140 cal // 9 protein // 9 carbs // 7 fat Thank you Joelle!!  @balancingmd on IG

Whisk the dry and wet ingredients in two separate bowls.  Pour wet into dry ingredients and mix until well blend but do not over mix. Pour batter into muffin pan (pretreated with cooking spray) or use foil liners and top with walnuts, if desired.  Bake at 375 degrees for 15 mins. If center is still soft, continue to bake for an additional 5-7 minutes, checking about every two minutes as ovens cooking times tend to vary.  Let cool in muffin tins before removing the muffins.

In a microwavable bowl, mix oats, zucchini and water, cover and microwave for 2 minutes and allow to stand for 2 minutes. Stir in cinnamon.For protein icing, combine ingredients and stir until well blended, top oats with icing and garnish with chopped walnuts In a microwavable bowl, mix oats, zucchini and water, cover and microwave for 2 minutes and allow to stand for 2 minutes. Stir in cinnamon.For protein icing, combine ingredients and stir until well blended, top oats with icing and garnish with chopped walnuts  1/2 C old-fashioned oats 1/2 C zucchini, grated 2/3 C water 1/2 tsp cinnamon Protein Icing 1/2 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP cream cheese, softened 3 TBSP water   Topping:  1 TBSP chopped walnuts   In a microwavable bowl, mix oats, zucchini and water, cover and microwave for 2 minutes and allow to stand for 2 minutes. Stir in cinnamon. For protein icing, combine ingredients and stir until well blended, top oats with icing and garnish with chopped walnuts Macros: Cal 356 // Fat 7.5g // Sat. Fat 1.5g // Carb 40.5g // Fiber 6.8g // Sugar 3.5g // Pro 32.2g

In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. For convenient single-serve portions, you can use the Angel Food Cake Original 12 Pack. Garnish with sliced banana and chocolate chips and enjoy!In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. For convenient single-serve portions, you can use the Angel Food Cake Original 12 Pack. Garnish with sliced banana and chocolate chips and enjoy! 1/2 C brown rice, cooked 1 scoop Angel Food Cake Flavor Protein Powder (also great with Sinful Cinnamon) 1/2 tsp cinnamon 1 tsp brown sugar substitute 1/2 C water Optional Toppings:  (included in macros) 30 sugar-free chocolate chips 1/2 small banana   In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. Garnish with sliced banana and chocolate chips and enjoy! Makes 1 serving Macros: Cal: 280  // Fat: 4 g // Sat Fat: 2.5 g // Carbs: 40 g // Net Carbs:// 33 g // Fiber: 7 g // Pro: 23 g // Sugar: 7 g    

Combine coffee layer ingredients and whisk or whip vigorously for several minutes (at a minimum) to create a rich foam. An electric beater or frother is highly recommended for this unless you haven't had your arm workout this week!!Add milk layer ingredients to bullet blender and pulse a few times until well blended.Pour milk layer over ice and top with coffee foam Enjoy guilt-free Dalgona coffee!!Combine coffee layer ingredients and whisk or whip vigorously for several minutes (at a minimum) to create a rich foam. An electric beater or frother is highly recommended for this unless you haven't had your arm workout this week!!Add milk layer ingredients to bullet blender and pulse a few times until well blended.Pour milk layer over ice and top with coffee foam Enjoy guilt-free Dalgona coffee!!Coffee Layer: 2 TBSP Instant Coffee 2 TBSP Granulated Sweetener (Swerve) 2 TBSP water Milk Layer: ¾ scoop Devotion Angel Food Flavor Cake Protein Powder 1 C water   Combine coffee layer ingredients and whisk or whip vigorously for several minutes (at a minimum) to create a rich foam. An electric beater or frother is highly recommended for this unless you haven't had your arm workout this week!! Add milk layer ingredients to bullet blender and pulse a few times until well blended. Pour milk layer over ice and top with coffee foam Enjoy guilt-free Dalgona coffee!!   Macros per serving: Cal: 81 // Fat: .375g // Sat Fat: 0.75g // Carbs: 2.5g //  Fiber: 0.75g // Pro: 15g // Sugar: 0g

Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power.Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend)Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power.Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend)Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power. Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend)  

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. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare!Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep.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. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare!Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep. 1 scoop Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ¼ tsp baking soda 1 egg 1/4 C (60g) egg whites 1/4 C (60g) unsweetened almond milk   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. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats. Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare! Macros for half recipe: Cal: 180 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro:19.1 // Sugar: 0.8  Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat. Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep.

*Optional (not included in macros): 1 TBSP butterscotch, cinnamon, peanut butter or white chocolate baking chipsSpray a large mug with non-stick cooking spray. Combine pumpkin, almond milk and egg in mug and mix with a fork. Add Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon, stirring until blended. Microwave for approximately 90 seconds, being careful not to overcook. Allow to cool slightly, as it will be hot. Top with baking chips and dig in with a spoon!This recipe presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 2 ramekins with non-stick, top with baking chips, if using, and bake at 375 degrees approximately 16 minutes.Makes 2 servings.*Optional (not included in macros): 1 TBSP butterscotch, cinnamon, peanut butter or white chocolate baking chipsSpray a large mug with non-stick cooking spray. Combine pumpkin, almond milk and egg in mug and mix with a fork. Add Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon, stirring until blended. Microwave for approximately 90 seconds, being careful not to overcook. Allow to cool slightly, as it will be hot. Top with baking chips and dig in with a spoon!This recipe presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 2 ramekins with non-stick, top with baking chips, if using, and bake at 375 degrees approximately 16 minutes.Makes 2 servings.   

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Heat waffle iron and spray with non-stick spray. Pour half of batter into waffle iron and cook until done, 3-4 minutes. Remove carefully and repeat with remaining batter. Pro Tip: Consider making up small zip-top bags containing already-measured dry ingredients. Having “mixes” at the ready makes it possible to throw the batter together in minutes. Ideal for meal prep too, since waffles can be easily reheated in the microwave or toaster.

Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)

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. 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.