Quick & easy

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   

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

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

For a single serving, blend: 3/4 C ice 1 C orange juice 1 oz pasteurized (carton) egg whites 1/2 scoop of Devotion Angel Food Cake flavor protein powder PRO-TIP: Enhance the flavor by adding a Devotion HydroFLEX™ Orange Creamsicle stick pack!

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.    

Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!