Holiday recipes

Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.  20 fresh strawberries (cored) 1/3 C softened fat free cream cheese 1 scoop Devotion Angel Food Cake protein 1/2 packet sugar free, fat free instant pudding mix (cheesecake flavor) 3 TBSP milk of choice 1 tsp confectioners style powdered sweetener   Toppings: 1 crushed graham cracker sleeve 1 TBSP sugar-free chocolate chips, melted   Method: Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries. Macros per strawberry: Cal: 20.1 // fat: .3 // pro: 1.7 // carb: 2.8 // fib: .4  

Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini piesWhisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini pies 1 scoop Angel Food Cake protein powder 1 whole egg 1 tsp vanilla extract 1/3 C brown sugar substitute Splash of water 3 TBSP pecan halves (12-16 halves) 1 package 100 calorie mini graham pie crusts Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake!  Yields 4 mini pies

Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.

Preheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! You can also try our brownie batter protein powder trial pack, which gives you a sampler of this rich chocolatey flavor  5 COOKIESPreheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! You can also try our brownie batter protein powder trial pack, which gives you a sampler of this rich chocolatey flavor  5 COOKIESPreheat oven to 350 degrees.  Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner.  Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! Yields: 5 Cookies 245 Cal// 25g Protein// 30g Carbs// 5g Fat//5.5g Fiber

CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTIngredients   2 scoops Devotion Nutrition Buttery Blend protein powder  2 C almond flour or ground almonds 1/2 C sugar-free maple syrup 1/2 C almond butter (or nut butter of choice) Add all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGIngredients 3 scoops Sinful Cinnamon Protein 2 tsp cinnamon 1 tsp nutmeg 2 C pure pumpkin puree 2 C liquid egg whites Add all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°. Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!

*This recipe yields 4 tartlets or a single small sweet potato pie. Crust24 blended teddy graham crackers or sugar free graham cookies1/2 cup almond flourCinnamon 1-2 tbsp sugar free syrup Pie filling 1 cup pure pumpkin purée 1 scoop Sinful Cinnamon protein1 whole egg Cinnamon, nutmeg and Pumpkin Pie spice to taste Blend cookies and add almond flour to a bowl. Add a few splashes of sugar free syrup and mix. Using clean hands, press crust firmly into individual tartlet pans or pie plate.  Combine the pumpkin puree  with the protein and egg and add cinnamon and spices.  Divide filling evenly between tart pans or pour into pie dish. Top with pecans, if desired.  Place filled pan(s)  into the oven for 12-15 minutes at 400.   Once cooled, top with sugar free cool whip if desired.  273 cals 13P / 18 C / 16 F each mini pie

1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheels1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheelsRoll Ingredients:   20g Devotion Nutrition Sinful Cinnamon Devotion Protein Powder 16g Almond Flour 1/4 tsp Baking Soda 1 tsp Cinnamon 60g Canned Pumpkin, Puree 30g Zero Calorie Maple Syrup 40g Egg Whites 28g Nut Butter of choice Dash lemon juice 1/4 tsp Vanilla Extract Cream Cheese Frosting Ingredients: 115g Nonfat Greek Yogurt 112g Non Fat Cream Cheese 10g Devotion Nutrition Angel Food Cake flavor protein powder 9g Swerve Confectioner sugar substitute Directions:1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together7. Add dry ingredients to wet ingredients and mix together until blended 8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling. 14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!   Servings: 6 slicesCal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

 Add dry ingredients to a medium mixing bowl.  Add milk slowly until a dough-like consistency forms.  Fold in optional walnuts and raisins. Scoop and roll into balls.  Leave as is or roll in coconut flakes, if desired.  Refrigerate in an air tight container.  Enjoy plain or with protein cream cheese dip! Add dry ingredients to a medium mixing bowl.  Add milk slowly until a dough-like consistency forms.  Fold in optional walnuts and raisins. Scoop and roll into balls.  Leave as is or roll in coconut flakes, if desired.  Refrigerate in an air tight container.  Enjoy plain or with protein cream cheese dip!   Yields about 14 balls 36 calories// 2.4g protein// 4.7g carbs// 1g F// .38 sugar// 1.8g fiber      

Combine all ingredients together and add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not overcook.While this is in the microwave, create your creamy, cream cheese frosting to smear on the top. You definitely don't want to leave this off. It also boost the protein to 32 g.Top with shredded coconut (optional)Combine all ingredients together and add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not overcook.While this is in the microwave, create your creamy, cream cheese frosting to smear on the top. You definitely don't want to leave this off. It also boost the protein to 32 g.Top with shredded coconut (optional)Mug Cake 1 Scoop Sinful Cinnamon protein powder supplement 1 hole egg 1/4 C shredded carrots Chopped Walnuts  Raisins, optional Cinnamon to taste Dash of Nutmeg Add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not dry out.   Cream Cheese Protein Icing 1 tsp cream cheese 1/4 Scoop Angel Food Cake protein powder supplement Splash of water   Top with shredded coconut (optional)

1. 1. Preheat oven to 350F. Line a muffin tin with liners. 2. Mix together all dry ingredients. Add wet ingredients and mix until completely combined. You may need more or less almond milk depending on protein, but this should be a thick batter. 3. Distribute batter evenly between muffin cups. Bake for 15-20 minutes or until toothpick comes out clean. Let cool. 4. Make the frosting by adding all ingredients and combining. Add almond milk a tiny bit at a time if needed to get the consistency you want. 5. Once muffins are cool, top with frosting and any toppings you would like. 6. Enjoy! Recipe by Abby Sink @asink6 IG

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:        

1. Line a baking sheet with parchment paper. 2. Mix together truffle ingredients. Add almond milk very slowly if needed at all, and stir for a while to get everything to come together. If dough is too sticky, add a little more coconut flour. Once fully combined, roll dough into 16 equal sized truffles and place on lined baking sheet. 2. Place truffle in freezer for about 30 minutes. Before taking truffles out of freezer, melt chips in microwave in 30 second intervals until completely melted. 3. Dip truffles in the melted chips and place back on the parchment paper to set. Top with festive sprinkles! 4. Enjoy! 1. Line a baking sheet with parchment paper. 2. Mix together truffle ingredients. Add almond milk very slowly if needed at all, and stir for a while to get everything to come together. If dough is too sticky, add a little more coconut flour. Once fully combined, roll dough into 16 equal sized truffles and place on lined baking sheet. 2. Place truffle in freezer for about 30 minutes. Before taking truffles out of freezer, melt chips in microwave in 30 second intervals until completely melted. 3. Dip truffles in the melted chips and place back on the parchment paper to set. Top with festive sprinkles! 4. Enjoy!   *Store these in the fridge or freezerMakes 16 truffles. Macros for 1:  55cal 5C 2F 6P   Recipe by Abby Sink @asink6 IG

Melt the coconut oil in the microwave for 20-30 seconds. Mix in protein powder, Flex Flavor and water until completely mixed. Set aside. If you are using optional toppings, place crushed almonds and/or shredded coconut on a plate and set aside. Coat strawberries in chocolate sauce, roll in crushed almond, coconut mixture and place on wax paper. Chill until set and hard. Serve and Enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Makes 12 large Chocolate Covered StrawberriesServing Size: (1 strawberry)Melt the coconut oil in the microwave for 20-30 seconds. Mix in protein powder, Flex Flavor and water until completely mixed. Set aside. If you are using optional toppings, place crushed almonds and/or shredded coconut on a plate and set aside. Coat strawberries in chocolate sauce, roll in crushed almond, coconut mixture and place on wax paper. Chill until set and hard. Serve and Enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Makes 12 large Chocolate Covered StrawberriesServing Size: (1 strawberry)

Preheat oven to 350. Apply non-stick spray to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with 6-9 mini-sized wells, such as a mini muffin pan. If using a silicone baking pan, place it 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 pan and bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and allow to cool completely.To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired. Add holiday sprinkles if desired .Preheat oven to 350. Apply non-stick spray to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with 6-9 mini-sized wells, such as a mini muffin pan. If using a silicone baking pan, place it 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 pan and bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and allow to cool completely.To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired. Add holiday sprinkles if desired . Preheat oven to 350. Apply non-stick spray/oil to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with mini-sized wells. If using a silicone baking pan, place it 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 pan and bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and allow to cool completely. To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired.

Blend cold liquid with protein powder, then add hot water and blend to combine. Be very careful when opening blender as hot liquids can create pressure in the blender container. Garnish with crushed peppermint and/or miniature marshmallows if desired.Nutrition info does NOT include garnishBlend cold liquid with protein powder, then add hot water and blend to combine. Be very careful when opening blender as hot liquids can create pressure in the blender container. Garnish with crushed peppermint and/or miniature marshmallows if desired.Nutrition info does NOT include garnish  4 oz. of cold water or unsweetened almond milk 1 scoop Devotion Mocha Java Chip flavored protein powder 1¼ Cup very hot water Blend cold liquid with protein powder, then add hot water and blend to combine. Be very careful when opening blender as hot liquids can create pressure in the blender container. Garnish with crushed peppermint and/or miniature marshmallows if desired. Macros (not including any garnish): Cal: 120 // Fat: 2 // Sat Fat: 1.5 // Carbs: 4 //  Fiber: 2 // Pro: 22 // Sugar: 0

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink6Cookies: 3 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 1/4 C (30g) all purpose flour 1/4 C brown sugar (or sugar substitute) 1/4 C (56g) American Dream Nut Butter Mistletoe Kisses flavor peanut butter (or your favorite nut butter) 2 TBSP light butter (I used Blue Bonnet Light 40 cals per 2T) 1/4 C (60mL) sugar free maple syrup 1 tsp baking soda 1 tsp vanilla Frosting: 2 TBSP whipped cream cheese (room temp) 1/2 scoop (14g) Devotion Nutrition Angel Food Cake flavor protein 1 tsp powdered zero calorie sweetener 1TBSP almond milk (+/-) 1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Macros for 1 cookie:  70cal 6C 3F 6P Recipe by Abby Sink IG @asink6

Preheat oven to 350F. Spray an 5x7 pan with nonstick cooking spray or line with parchment paper. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 15-18 minutes. Leave them slightly underdone if you like a gooey brownie. Let cool, cut, and enjoy!! Preheat oven to 350F. Spray an 5x7 pan with nonstick cooking spray or line with parchment paper. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 15-18 minutes. Leave them slightly underdone if you like a gooey brownie. Let cool, cut, and enjoy!! Recipe: 1 C (80g) rolled oats, blended into a flour 2 scoops (60g) Devotion Nutrition Brownie Batter flavor protein powder 2 TBSP (10g) Jet Black Cocoa powder 2 TBSP (24g) brown sugar 1/4 C (56g) cashew butter (or nut butter of choice) 1 C almond milk 1/4 C sugar free pancake syrup 1/2 tsp peppermint extract 1 tsp baking soda 14g sugar-free white chocolate chips 1 candy cane stick (or small candy cane), crushed 1. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. 3. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 25-30 minutes. Leave them slightly underdone if you like a gooey brownie. 4. Let cool, cut, and enjoy!! Makes 12 brownies. Macros for 1:92cal 11C 3F 6P  

*if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully. 3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done. 4. Let cool and enjoy! Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture! Makes 12 blondies. Macros for 1: 126cal 11C 6F 8P (2g fiber)Thank you Abby for this wonderful holiday recipe! IG @asink6*if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully. 3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done. 4. Let cool and enjoy! Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture! Makes 12 blondies. Macros for 1: 126cal 11C 6F 8P (2g fiber)Thank you Abby for this wonderful holiday recipe! IG @asink6 1 cup (80g) rolled oats, blended into a flour 2 scoops (56g) Devotion Nutrition Angel Food Cake protein powder 2 whole eggs 1/4 cup (60mL) sugar free maple syrup 1/2 cup (112g) unsweetened applesauce 1/2 cup (112g) almond butter 1 tsp vanilla 1 tsp baking soda Toppings (optional, included in macros): 1 serving mini chocolate chips 1 TBSP unsweetened coconut flakes* (I toasted mine in the stove first) Sprinkles *if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper.2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully.3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done.4. Let cool and enjoy!Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture!Makes 12 blondies. Macros for 1:126cal 11C 6F 8P (2g fiber)   Thank you Abby for this wonderful holiday recipe! IG @asink6

Place all ingredients into a food processor, and blend until smooth, scraping down sides as needed. Scoop into a bowl, and refrigerate. Chill until ready to eat. Sprinkle with cinnamon.  Place all ingredients into a food processor, and blend until smooth, scraping down sides as needed. Scoop into a bowl, and refrigerate. Chill until ready to eat. Sprinkle with cinnamon.      Macros per Serving:  Cal: 120 // fat: .9 // pro: 17.5 // carb: 8.5 // fib: 1.8

Line a baking sheet with parchment paper.Mix protein and yogurt together until well combined. Spread mixture onto parchment paper in a large rectangle, making sure it is even. Swirl almond butter into the top of yogurt mixture. Add the rest of the toppings however you would like.Freeze bark for at least 3 hours. Cut or break, and enjoy! Makes 12 servings. Macros for 1: 89cal 12C 2F 6P *Macros will change based on toppings used. These macros are for how the recipe is written.Recipe by Abby Sink IG @asink6Line a baking sheet with parchment paper.Mix protein and yogurt together until well combined. Spread mixture onto parchment paper in a large rectangle, making sure it is even. Swirl almond butter into the top of yogurt mixture. Add the rest of the toppings however you would like.Freeze bark for at least 3 hours. Cut or break, and enjoy! Makes 12 servings. Macros for 1: 89cal 12C 2F 6P *Macros will change based on toppings used. These macros are for how the recipe is written.Recipe by Abby Sink IG @asink6Instructions:  Line a baking sheet with parchment paper. Mix protein and yogurt together until well combined. Spread mixture onto parchment paper in a large rectangle, making sure it is even. Swirl almond butter into the top of yogurt mixture. Add the rest of the toppings however you would like. Freeze bark for at least 3 hours. Cut or break, and enjoy! *Macros will change based on toppings used. These macros are for how the recipe is written. Recipe by Abby Sink IG @asink6

1. Line a baking sheet with parchment paper.2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper. 3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs.4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well.5. Enjoy! Makes 12 spiders.Recipe by Abby Sink IG @asink61. Line a baking sheet with parchment paper.2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper. 3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs.4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well.5. Enjoy! Makes 12 spiders.Recipe by Abby Sink IG @asink6For Cookie: 1 C (80g) rolled oats, blended into a flour 1 scoop (28g) Devotion Nutrition Angel Food Cake flavor protein powder supplement 1/2 C (112g) unsweetened applesauce 2 TBSP (30mL) sugar free pancake syrup 1/4 C (56g)  nut butter For top: 12 mini Reese's Cups Eye sprinkles Writing icing   1. Line a baking sheet with parchment paper. 2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper.  3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs. 4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well. 5. Enjoy!   Makes 12 spiders. Macros for 1 (including toppings): 100cal 15C 5F 5P (this is with the Reese's on top!)   Recipe by Abby Sink IG @asink6

Preheat conventional oven to 350F and spray your jumbo muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 3 jumbo muffin cavities.  Gently press one Cadbury egg into the center of each cupcake.  Bake 18-20 minutes. Remove from oven and enjoy warm for a gooey center or cool completely.Preheat conventional oven to 350F and spray your jumbo muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 3 jumbo muffin cavities.  Gently press one Cadbury egg into the center of each cupcake.  Bake 18-20 minutes. Remove from oven and enjoy warm for a gooey center or cool completely.     

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.

Heat skim milk in small pan over medium heat, stirring constantly. Once bubbles start to rise, remove from heat. Quickly whisk in white chocolate and protein powder. Whisk for 2-3 minutes until all dry ingredients are dissolved. Add optional toppings, if desired and enjoy! Serving size: 1 cup. Recipe yields 1 serving. Macros (does not include optional topping):