Kid approved

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

Add dry ingredients to a medium sized mixing bowl and mix until well combined.  Fold in peanut butter. Not all dry ingredients will combine at this point.  Add vanilla extract to water and add in slowly until a dough ball forms.  With wet hands, press into a small tray lined with with cling wrap. Melt chocolate chips with 1 tsp coconut oil in the microwave in 30 second increments until melted smooth.  Spread over oat bar mixture. Pop them in the freezer until set.  Store in fridge for up to a week... if they last that long!  MAcors will vary depending on how many you cutAdd dry ingredients to a medium sized mixing bowl and mix until well combined.  Fold in peanut butter. Not all dry ingredients will combine at this point.  Add vanilla extract to water and add in slowly until a dough ball forms.  With wet hands, press into a small tray lined with with cling wrap. Melt chocolate chips with 1 tsp coconut oil in the microwave in 30 second increments until melted smooth.  Spread over oat bar mixture. Pop them in the freezer until set.  Store in fridge for up to a week... if they last that long!  MAcors will vary depending on how many you cut   

Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles. 2 waffles = 1 servingPreheat your air fryer or toaster oven.  Sprinkle your choice of cheese on each waffle and heat until cheese melts.  Using a spatula, gently put the two sides together and enjoy your protein packed grilled cheese sandwich! Macros DO NOT include your cheese of choice.For future batches, you can use the buttery blend powder 12 pack, a convenient set of 12 individual servings of our buttery blend protein powder. Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles. 2 waffles = 1 servingPreheat your air fryer or toaster oven.  Sprinkle your choice of cheese on each waffle and heat until cheese melts.  Using a spatula, gently put the two sides together and enjoy your protein packed grilled cheese sandwich! Macros DO NOT include your cheese of choice.For future batches, you can use the buttery blend powder 12 pack, a convenient set of 12 individual servings of our buttery blend protein powder.   Waffle Sandwich Bread 1 scoop Buttery Blend flavored protein powder supplement ⅓-½ C water ½ tsp sea salt Any additional seasonings of your choice Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles.  2 waffles = 1 serving Preheat your air fryer or toaster oven.  Sprinkle your choice of cheese on each waffle and heat until cheese melts.  Using a spatula, gently put the two sides together and enjoy your protein packed grilled cheese sandwich!  110 calories// fat 1.5g// carbs 4g// fiber 1g/ protein 20g// sugar 0g

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

 First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FAdd desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown.You can also make this pizza in an air-fryer.  Click here to watch Dana make this delicious pizza!!  Try it yourself with a buttery blend powder sample pack.  First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FAdd desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown.You can also make this pizza in an air-fryer.  Click here to watch Dana make this delicious pizza!!  Try it yourself with a buttery blend powder sample pack.   Ingredients for Dough:  1 scoop Devotion Nutrition Buttery Blend Protein powder 2 egg whites 1/2 tsp baking powder Pinch of Sea salt and black pepper Italian Seasonings and/or Garlic powder to taste Toppings: 1/4 cup tomato sauce (or other pizza sauce) 1/4 cup low fat mozzarella 4 pieces turkey pepperoni  Method: First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*F Add desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown. You can also make this pizza in an air-fryer.  Click here to watch Dana make this delicious pizza!!  Macros for entire Pizza (including toppings):  290 calories// Carbs 12g// Fat 10g// Protein 38g// Sugar 5g (from sauce)

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

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

Add orange juice 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 blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Garnish with orange slice, if desired. Determine your amount you’d like to add from thestick pack. For 1 serving you may only want ½ of theserving. Macros will vary 5-10 calories depending onhow much you choose Add orange juice 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 blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Garnish with orange slice, if desired. Determine your amount you’d like to add from thestick pack. For 1 serving you may only want ½ of theserving. Macros will vary 5-10 calories depending onhow much you choose 

Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.  1 scoop Devotion Nutrition Angel Food Cake Flavor Protein ¼ C water ½ medium banana, sliced Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.     

Add ingredients to a high speed blender and blend. Optional: Rim glass in melted chocolate and dip in crushed peanuts.  Top with light whip, sugar free chocolate syrup if desired. Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Add ingredients to a high speed blender and blend. Optional: Rim glass in melted chocolate and dip in crushed peanuts.  Top with light whip, sugar free chocolate syrup if desired. Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.  1 Scoop Devotion Brownie Batter Flavor Protein Powder 1 TBSP Peanut Butter 2 C Ice 1 C Unsweetend Vanilla Almond Milk Add ingredients to a high speed blender and blend.  Optional: Rim glass in melted chocolate and dip in crushed peanuts.  Top with light whip, sugar free chocolate syrup if desired.   

INSTRUCTIONS:Prepare crumble first.  Set aside. In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein.Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan. Top with crumble.Bake 30 min at 350 degrees.INSTRUCTIONS:Prepare crumble first.  Set aside. In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein.Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan. Top with crumble.Bake 30 min at 350 degrees.CAKE: 4 C old fashion oats 4 scoops Devotion Nutrition Brownie Batter flavor protein 4 TBSP cocoa powder 3 ripe bananas, mashed 1/2 C liquid egg whites 1 C  unsweetened almond milk 1 C unsweetened applesauce 1 C sugar-free chocolate chips (optional) CRUMBLE:   2 TBSP coconut oil 1/3 C chopped pecans 1/3 C brown sugar substitute 1 scoop Brownie Batter flavor protein powder supplement Cinnamon to taste INSTRUCTIONS: Prepare crumble first.  Set aside.  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more protein. Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan.  Top with crumble. Bake 30 min at 350 degrees.

1. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted.2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in.3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even.4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between.5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything.6. Slice and enjoy!Makes 16 servings.Recipe by Abby Sink IG @asink61. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted.2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in.3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even.4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between.5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything.6. Slice and enjoy!Makes 16 servings.Recipe by Abby Sink IG @asink6Recipe: 5 C Rice Krispies (or cereal of choice) 1 bag (10 oz) mini marshmallows 2 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 2 TBSP (30mL) sugar-free maple syrup 2 TBSP(28g) Nut Butter    Topping: 1 cup Lily’s sugar-free salted caramel baking chips 2 TBSP (28g) cashew butter (or your favorite nut butter) 2 TBSP (30mL) sugar-free maple syrup   1. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted. 2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in. 3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even. 4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between. 5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything. 6. Slice and enjoy!   Makes 16 servings. Macros for 1:  154cal 30C 4F 5P Recipe by Abby Sink IG @asink6

Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make. Rely on the brownie protein powder 12 pack for consistent servings across repeat recipes.Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make. Rely on the brownie protein powder 12 pack for consistent servings across repeat recipes.   

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

Add liquid and frozen ingredients to a high speed blender or food processor and blend until well combined. Then, add dry ingredients and blend until desired consistency.Pour into 2 glasses. Option to add whipped cream and additional berries.Add liquid and frozen ingredients to a high speed blender or food processor and blend until well combined. Then, add dry ingredients and blend until desired consistency.Pour into 2 glasses. Option to add whipped cream and additional berries.  Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Optional: Top with light whip and additional fruit, if desired. *You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly.     

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.       

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. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. For convenience, you can try the buttery blend powder sample pack.1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. For convenience, you can try the buttery blend powder sample pack. Makes 14 cookies. Macros for 1:73cal 7C 3F 5P Recipe courtesy of Abby Sink IG @asink6

Combine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!Macros will vary depending on how many popsicles are madeCombine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!Macros will vary depending on how many popsicles are madeIngredients: 1 scoop Devotion Nutrition Brownie Batter Protein powder Water Directions: Combine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!  

INGREDIENTS 2 servings (86g) devil's food cake mix 2 scoops Devotion Brownie Batter flavor protein powder 1/2 C granulated sweetener of choice 5 TBSP Jet Black Cocoa powder 1/2 C unsweetened applesauce* 1/4 C (56g) nut butter of choice (I used crunchy PB) 1/2-1 cup non dairy milk of choice 1 serving (14g) sugar-free dark chocolate chips 1 tsp baking powder INSTRUCTIONS 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine all ingredients except milk in a bowl until well combined. Add almond milk slowly until you get a thick brownie batter consistency. 3. Pour batter into greased or lined baking dish and spread evenly. Bake for approximately 25 minutes or until a toothpick comes out clean.  Be careful not to overbake as oven temperatures vary with brand.  4. Let cool, cut into 9 pieces, and enjoy! If you want to try the flavor first, check out a brownie batter protein powder trial pack.    *the original recipe by @asink6 called for nonfat greek yogurt (which I happened to be out of) so I subbed unsweetened applesauce and they turned out delicious! Macros will vary depending on your choices of some of the ingredients.  Recipe adapted from Abby IG @asink6 and Karol IG @flexibledieting4lyfe  

Thank you Karol @flexibledieting4lyfe for this yummy creation!!  Cake 1 scoop Devotion Nutrition Brownie Batter flavor protein powder 7g Jet Black Cocoa Powder 1 tsp baking powder 50g liquid egg whites 90g pure pumpkin, canned Preheat oven to 350.  Whisk dry ingredients together, then add in wet.  Stir well into a batter.  Divide batter evenly between 3 mini round 4” baking dishes lined with parchment paper or spray with nonstick cooking spray.  Bake about 13-15 minutes.  Allow to cool before frosting.Frosting 150g plain Greek yogurt 5g sugar free fat free white chocolate pudding mix Toppings 6g Oreo pie crust crumbles 1 Biscoff creme filled cookies 28g Biscoff Cookie Butter Total macros (including toppings & frosting).47 C/19 F/41 P 530 calsMacros (cake PLAIN)14 C/3 F/27 P 193 cals  

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 conventional oven to 350F and spray your muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 standard muffin cavities or 4 mega muffin cavities.  Bake 18-20 minutes. Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Macros will vary Preheat conventional oven to 350F and spray your muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 standard muffin cavities or 4 mega muffin cavities.  Bake 18-20 minutes. Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Macros will vary   Directions: