Kid approved

4 frozen bananas, chopped  1/8 cup cocoa powder  1/8 cup Devotion brownie batter protein powder 2 TBSP nutbutter 1/4 C Unsweetened almond milk (+/-)   Sugar-free dark chocolate chips  <!-- split --> ⠀⠀⠀⠀⠀⠀⠀ 1) Place chopped bananas, cocoa powder, protein powder, and peanut butter into high speed blender or food processor.  2) Blend on high speed, adding almond milk as needed to keep the mixture blending but not over liquefying. Use a rubber spatula to push down ingredients and wipe sides of blender as you go.  3) Mix in chocolate chips and freezer in a freezer safe container for several hours. Defrost for 2-3 minutes before enjoying!    Recipe by Joelle Mouhanna @balancingmd Yields 5 servings Macros per serving: Cal: 165 // Fat: 6 // Carbs: 25 // Pro: 8  ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀  

Spray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy! Option to add drizzle of peanut butter, whipped cream and mini M&M'sSpray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy! Option to add drizzle of peanut butter, whipped cream and mini M&M's  DRY:   1 scoop Brownie Batter protein powder  1 tbsp Almond Flour ½ tsp baking powder 1 tbsp unsweetened dark cocoa powder  WET: 1 tsp pure vanilla extract 3 tbsp water 1 whole egg ¼ cup unsweetened applesauce   Optional Garnish:  Mini M&Ms Peanut Butter, melted   Spray a 4” round deep pyrex bowl with non stick spray.  Set aside. Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Macros (Entire Cake-not including optional toppings): Cal: 309 // Fat: 14  // Carbs: 17 // Pro: 32 // Sugar: 1

INGREDIENTS 2 servings or scoops of Devotion Nutrition Angel food cake protein powder  1 cup of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box of sugar free Jello instant pudding white chocolate flavor (28g) 1/4 cup of unsweetened applesauce  1 cup of water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Topping - 1 cup of sugar-free cool whip free mixed with a few drops of red food coloring; and of course, sprinkles!!  Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (without topping) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (with topping) Cal: 48.53 // Fat: .98g // Sat Fat: .17g // Carbs: 6.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33   

  INGREDIENTS 2 scoops Devotion Nutrition Angel Food Cake Protein  1 C of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box sugar free Jello instant pudding white chocolate flavor (28g) 1/4 C unsweetened applesauce  1 C water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Frosting:  1 scoop Brownie Batter Protein Powder ¼ C water Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (donut only) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (frosted) Cal: 44.70 // Fat: .48g // Sat Fat: .17g // Carbs: 4.42g //  Fiber: .5g // Pro: 5.75g // Sugar: .33   

Mix all ingredients until well combined.  Using a tablespoon, scoop out dough and form into balls.  Garnish with sprinkles.  Store in airtight container in the fridge for up to a week!Mix all ingredients until well combined.  Using a tablespoon, scoop out dough and form into balls.  Garnish with sprinkles.  Store in airtight container in the fridge for up to a week!  Ingredients 1 scoop Angel Food Cake flavor protein powder 1 C Old Fashioned Oats 1/3 C Peanut Butter 1/4 C Water Sprinkles   Directions Mix all ingredients until well combined.  Using a tablespoon, scoop out dough and form into balls.  Garnish with sprinkles.  Store in airtight container in the fridge for up to a week! Yields: 13 balls Macros (per ball, not incl sprinkles): Cal 75 // Fat: 3g // Carbs: 7g // Pro: 5g // Sugar: 0g   

1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP cocoa powder 1 tsp baking powder 1 whole egg + 1 egg white (lg) 1/2 C Fat-Free Plain Greek Yogurt 3 TBSP (45g) sugar-free baking chips   Mix all ingredients until well blended.  Scoop 6 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 5-7 minutes.  Be careful not to overbake.  Let them cool for a few minutes and enjoy!! Recipe yields 6 cookies.  *unsweetened applesauce or pure pumpkin can be substituted for yogurt but may affect texture and density. Macros per cookie: Cal 79 // Fat: 3.3g // Sat Fat: 1.8g // Carbs: 7.5g //  Fiber: 3.2g // Pro: 8.1g // Sugar: 0.8g 

  Preheat oven to 375. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. For muffins, spray 6 cavities of a muffin pan or use parchment liners. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add liquids to dry ingredients and mix well. Spoon into prepared donut pan and bake until cooked through, approximately 12-14 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and sprinkle with granulated topping, if desired. Optional topping/garnish: Mix granulated sweetener with cinnamon and sprinkle on donuts or muffins. Serves 4 *If a suitable pancake/waffle mix is not available, use 1/2 C flour (all-purpose, gluten-free, ground oats, or other flour of your choice), plus1/2 tsp baking powder. Because pancake mixes often include egg, when making this substitution, you may also wish to replace the 1/4 C applesauce with 1 egg + 1 egg white.

1 scoop Angel Food Cake Flavor Protein Powder 1 TBSP coconut flour ½ tsp ground cinnamon ½ tsp baking powder dash nutmeg (to taste) pinch of sea salt ⅓ C pureed raw carrots 2 TBSP unsweetened applesauce 1 tsp pure vanilla extract Chopped walnuts or raisins (optional) Frosting: 1/2 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP cream cheese, softened (or plain greek yogurt) 2 TBSP unsweetened vanilla almond milk   Preheat oven to 350F.  Mix dry ingredients together until well blended (no clumps).  In a separate bowl, combine wet ingredient. Add wet to dry and mix well, adding in any optional items at this time.  Spoon onto parchment/silicone lined cookie sheet and bake for 10-12 minutes or until cookies appear firm.  Remove from oven to cool. While cooling, prepare the frosting and top the cookies once they're completely cooled, or leave them plain.  Either way... enjoy them guilt-free!! Thank you Kyla McDonald for this wonderful recipe! Yields 8-10 cookies. Macros for 1 cookie (frosting not included in macros):  33 cal // Pro 3.3g // Fat 0.4g // Carb 4.6g // Fiber 1.5g 

Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool.Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.  Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool.Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.    2 scoops Devotion Angel Food Cake Flavor Protein Powder 1 C old fashioned oats 3/4 C unsweetened apple sauce 1/4 C peanut butter 5 TBSP sugar-free chocolate chips Filling:   2 scoops Devotion Angel Food Cake Flavor Protein Powder 1/2 C fat free cream cheese, softened (or plain greek yogurt) 1/2 C unsweetened vanilla almond milk     Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool. Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.   Macros per serving (1/5 recipe) Cal: 320 // Fat: 13.2 // Sat Fat: 5.2 // Carbs: 31.6 //  Fiber: 8.9 // Pro: 26.4 // Sugar: 5.6

Ingredients 2 scoops Devotion Brownie Batter Flavor Protein Powder 1/2 C all-purpose flour  1 egg 2 egg whites 1 TBSP baking powder  1/4 C unsweetened dark cocoa powder  15 oz can pumpkin 1/4 C Sukrin Gold brown sugar  1 TBSP pure vanilla extract   Mix all ingredients together and pour into a sprayed 13x9 baking dish.  Bake at 375 degrees for approximately 20 minutes.  Yields 8 large brownies.  Macros per serving Cal: 116 // Fat: 1.7 // Sat Fat: 0.8 // Carbs: 18.3 //  Fiber: 3 // Pro: 9.1 // Sugar: 9.4 WW Blue: 1SP WW Purple:  1SPWW Green:  2SP

2 scoops Devotion Angel Food Cake Flavor Protein Powder 1 C old fashioned oats 2 bananas, mashed (about ¾ cup) 1/4 C peanut butter 1 C sugar-free chocolate chips   Mix all ingredients and scoop onto non-stick cookie sheet. Bake at 350 degrees for 10-12 minutes. Enjoy!  Serving Size:  2 cookies Recipe yields about 16 cookies.   Macros per 2 cookies (serves 8): Cal: 261 // Fat: 14 // Sat Fat: 6.9 // Carbs: 35 //  Fiber: 12.4 // Pro: 10.3 // Sugar: 4.3

Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer. Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer.    

Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet. In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars. Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet. In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars. Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet.  In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars.  Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve. *Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.

Add protein powder to a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Stock up with the Devotion brownie protein powder 12 pack for consistent portions in repeat recipes and everyday use.Add protein powder to a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Stock up with the Devotion brownie protein powder 12 pack for consistent portions in repeat recipes and everyday use.

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.