Holiday recipes

Add all ingredients to a high speed blender and mix until rich and creamy!Add all ingredients to a high speed blender and mix until rich and creamy!  1 C. Ice (for Shake) or 2 C. ice (for Fluff) 1 C. Aater 1 scoop Devotion Angel Food Cake Protein Powder Mint extract to taste 2 drops Green food coloring, optional garnish: Whipped topping and sprinkles, optional   Add all ingredients to a high speed blender and mix until rich and creamy!  Macros: 100 Calories // 20g Protein //1.5g Fat // 3g Carb // 0g Sugar   

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 sugar free whipped topping or marshmallows, if desired. Garnish with sugar free whipped topping or marshmallows, if desired. Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.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 sugar free whipped topping or marshmallows, if desired. Garnish with sugar free whipped topping or marshmallows, if desired. Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.  4 oz. of cold water or unsweetened almond milk 1 scoop Devotion Brownie Batter flavor protein powder supplement 1 C 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 sugar free whipped topping or marshmallows, if desired. Macros (not including any garnish): Cal: 120 // Fat: 2 // Sat Fat: 1.5 // Carbs: 4 //  Fiber: 2 // Pro: 22 // Sugar: 0

Preheat oven to 350F and spray your muffin pan, or line with liners. Mix all dry ingredients together, then add your wet. Mix well and divide into 4 muffins. Bake approximately 18 minutes. Remove from oven. If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown. Remove from oven, add a mini candy cane or mint chips and cool. Store in the refrigerator for up to a week, if they last that long!Nutritional info is without the garnishings Preheat oven to 350F and spray your muffin pan, or line with liners. Mix all dry ingredients together, then add your wet. Mix well and divide into 4 muffins. Bake approximately 18 minutes. Remove from oven. If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown. Remove from oven, add a mini candy cane or mint chips and cool. Store in the refrigerator for up to a week, if they last that long!Nutritional info is without the garnishings   Directions: Preheat conventional oven to 350F and spray your muffin pan, line with foil liners or use a silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 4 muffin cavities.  Bake for aproximately 18 minutes.  Remove from oven.  If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown.  Remove from oven,  add a mini candy cane or mint chips and cool.   Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 4 jumbo cupcakes/muffins.    

INGREDIENTS 2 scoops Sinful Cinnamon protein powder supplement 1 TBSP Swerve brown sugar substitute ½ C baking Stevia 250g pure pumpkin, canned 4 oz cream cheese, softened 2 oz greek yogurt 2 oz cottage cheese 2 whole eggs Preheat oven to 350° and place a baking dish filled with 1" water to create a humid environment and lessen cracking.  Add wet ingredients to blender and combine.  Add dry ingredients to wet and blend again until well combined, smooth and creamy. Spray 2-4" mini springform pans with cooking spray and fill.  Place in preheated oven for 30 minutes.  Remove from oven to cool.  Top with optional nuts or sugar free whip and enjoy! PRO TIP:  I used full fat ingredients to satisfy a keto diet, however feel free to experiment with lower fat, fat-free options and/or egg whites only; noting that this will affect texture and possibly cooking time.  Yields: Two (2) 4" mini cheesecakes Macros will vary depending on brand/type of cheeses and yogurt used.  

Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdMix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdINGREDIENTSCARROT CAKE   1 scoop Devotion Nutrition Sinful Cinnamon protein powder 2 C white whole wheat flour 1 tsp cinnamon 1/2 tsp ground nutmeg 3 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 large eggs 1 C plain Greek yogurt 1/3 C coconut oil, melted 2/3 C sweetener (maple syrup, stevia, erithrytol, etc.) 1 C almond milk 1 TBSP vanilla extract 2 C grated carrots 3/4 C chopped walnuts ⠀MAPLE CREAM CHEESE ICING 4 oz low-fat cream cheese, room temperature 1/2 C sugar free maple syrup 1/2 C substitute confectioners sugar 1 tsp vanilla Unsweetened almond milk (to desired consistency) ⠀INSTRUCTIONS Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!) Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean. While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice. Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired. Recipe by Joelle Mouhanna, @balancingmd

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 Buttery Blend 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!

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation! Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ½ tsp cinnamon ¼ tsp nutmeg 1/2 tsp almond or vanilla extract 1 egg ½ C (122g) liquid egg whites ¼ C (60g) unsweetened almond or coconut milk ¼ C (28g) pecans, chopped and skillet toasted  Protein Glaze: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 1/2 tsp almond or vanilla extract Water or almond milk Purple, green and yellow food colorings   Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans. Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely. For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve. Macros per cake (serves 6) Cal: 115 // Fat: 6.3 // Sat Fat: 1.3 // Carbs: 3.4 //  Fiber: 1.7 // Pro: 11.2 // Sugar: 0.4 Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   

Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.  Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.   1 scoop Angel Food Cake Flavor Protein Powder ¼ tsp brown sugar substitute ¼ tsp ground cinnamon 1 cup water 1 cup ice Optional Garnish: Sprinkles, Sugar-Free Whipped Topping, Ground Nutmeg     Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.  

In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees.Pour through mesh strainer into non-metallic container or quart jar. Whisk in Devotion Nutrition protein powder, then refrigerate at least 3 hours until chilled. Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee!Macros per ½ C serving (serves 6) In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees.Pour through mesh strainer into non-metallic container or quart jar. Whisk in Devotion Nutrition protein powder, then refrigerate at least 3 hours until chilled. Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee!Macros per ½ C serving (serves 6) In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees. Pour through mesh strainer into non-metallic container or quart jar. Whisk in Devotion Nutrition protein powder, then refrigerate at least 3 hours until chilled.  Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee! Macros per ½ C serving (serves 6)

If using fruit for garnish, wash and prepare fruit first. Peel, core and chop a crisp apple. Sauté in a small skillet until cooked through. Set aside. Prepare cheese filling by blending ingredients until well mixed and set aside. 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 cheese filling evenly between the cooked crepes and garnish as desired. Macros per 1/2 recipe (does not include apples): Cal: 270 // Fat: 8.6// Sat Fat: 2.4 // Carbs: 13.3 // Fiber: 1.3 // Sugar: 5.8 // Pro: 35.7  Macros for optional 1/2 a honeycrisp apple (70g): Cal: 40 // Carbs: 10 // Fiber: 2 // Sugar: 8      

Combine all ingredients and mix well. Spread in silicone molds, or divide into 12 portions and roll into balls, flattening each slightly.  Freeze approximately 45 minutes until firm. Unmold and store in freezer until ready to serve. Enjoy directly from freezer, or allow to sit at room temperature 5-10 minutes before serving.   Make 12 servings. 

CupcakesIn a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutesCream Cheese Protein FrostingWith an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!CupcakesIn a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutesCream Cheese Protein FrostingWith an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!Protein Carrot Cake Base Serves: 6 1 scoop Angel Food Cake flavor protein powder 2 TBSP almond flour 2 TBSP coconut flour 1 tsp baking powder 1 tsp cinnamon (or ½ tsp cardamom) ¼ C unsweetened almond milk ¼ C egg whites 1 egg (or ¼ C egg whites) ¼ C carrots, finely grated, packed    Cream Cheese Protein Frosting Serves: 6 4 oz fat free cream cheese, softened 2 oz fat free plain greek yogurt 1 scoop Devotion Angel Food Cake flavor protein powder    

Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes.While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies.Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes.While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies. 12 wonton wrappers 3/4 cup pumpkin puree 2 scoops Angel Food Cake protein 3/4 cup fat-free ricotta cheese 1 tsp vanilla extract Dash sea salt 1/2 tsp cinnamon 1 tbsp truvia brown sugar blend   Method: Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes. While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies.   *Optional garnish (not included in macros): Fat-free whipped cream, Cinnamon   Macros per mini pie: Cal: 56.7 // fat: .3 // pro: 5.8 // carb: 7.8 // fib: .75

Double Chocolate Sea Salt Caramel CupCakes! Wow, that's a mouthful... a mouthful of Yummy Goodness when you try this delicious dessert. Whey Too Sweet has literally just defined their name with this special treat. Method for Cupcakes: Preheat oven to 350 degrees. In mixer, add applesauce, eggs, and vanilla. Turn mixer to low. Combine protein powder, flour, baking soda, creatine powder, sea salt, and sweeter in bowl, and slowly add to mixer. Add chocolate chunks and caramel morsels. Mix on low until all ingredients are combined and batter is smooth.  Line muffin pan with cupcake liners. Optional: to keep the batter from sticking to the cupcake liner, spray with coconut oil or other light oil spray. Spoon batter in muffin pan. 1.5-2 spoonfuls per space. Bake for 20-15 min. Remove from oven and let cool. Cupcakes will sink. Method for Topping: In small saucepan melt coconut oil and chocolate on low. Slowly add protein powder, stirring as you go, until the topping thickens. The composition of each protein powder varies, thus the amount you use will depend on your personal preference for thickness. Once thickened, use a spoon to spread a layer on each cupcake. Top cupcake with chopped caramel-chocolate chunks, and sea salt. Makes 18 cupcakes.