Snacks

Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy

Make base and freeze overnight. Blend on Light Ice cream 1 time. Add in Blueberries (fresh or frozen), set on mix in and spin again until it reaches your desired consistency and enjoy. Make base and freeze overnight. Blend on Light Ice cream 1 time. Add in Blueberries (fresh or frozen), set on mix in and spin again until it reaches your desired consistency and enjoy. 

In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch. In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch.

Blend everything together except the blueberries. Fold in the blueberries to a jar with the pudding and enjoy right away or let sit in fridge for a few hours. Placing in the fridge will make it get really thick and creamy. Can make several servings ahead of time for an easy grab and go breakfastBlend everything together except the blueberries. Fold in the blueberries to a jar with the pudding and enjoy right away or let sit in fridge for a few hours. Placing in the fridge will make it get really thick and creamy. Can make several servings ahead of time for an easy grab and go breakfast

Add water and protein to a bowl and combine to make a pudding. Swirl in the yogurt. Next, add the flax meal and combine. Top with diced apple and granola. Enjoy!Add water and protein to a bowl and combine to make a pudding. Swirl in the yogurt. Next, add the flax meal and combine. Top with diced apple and granola. Enjoy!

Whisk together egg, vanilla, and applesauce in a small mixing bowl.Add protein and baking powder and mix until well moistened.Fold in chocolate chips.Transfer mixture into a cup pyrex or microwave safe bowl, or a paper bowl, sprayed with non-stick spray.Microwave for 2 minutes. Microwave cook time may vary depending on your oven. Remove from microwave and sprinkle with brown sugar alternative. Enjoy!Whisk together egg, vanilla, and applesauce in a small mixing bowl.Add protein and baking powder and mix until well moistened.Fold in chocolate chips.Transfer mixture into a cup pyrex or microwave safe bowl, or a paper bowl, sprayed with non-stick spray.Microwave for 2 minutes. Microwave cook time may vary depending on your oven. Remove from microwave and sprinkle with brown sugar alternative. Enjoy!

Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 325Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 3251 scoop Devotion Angel Food cake protein 1/4 cup almond flour 1/4 cup strawberry Greek yogurt 1 tsp baking powder Sugar free jelly Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 325 Serving size- 4 donuts 317 cals 31 p/ 13c /16 f (for donut without the jelly)

in a bowl, mash the blueberries add syrup, lemon juice, cornstarch + water to combine. Microwave for 1-2 min until the filling begins to thicken. Fold in protein powder, set aside. Unfold the thawed pastry sheets and spread the filling onto the one of the pastry puff sheets. Cover with second sheet and cut in half. Then use a fork to pierce down all edges, making two poptarts. Air fry for ~10 min on 400F or until golden brown. in a bowl, mash the blueberries add syrup, lemon juice, cornstarch + water to combine. Microwave for 1-2 min until the filling begins to thicken. Fold in protein powder, set aside. Unfold the thawed pastry sheets and spread the filling onto the one of the pastry puff sheets. Cover with second sheet and cut in half. Then use a fork to pierce down all edges, making two poptarts. Air fry for ~10 min on 400F or until golden brown.

Preheat oven to 350 degrees F. Spray a rectangular 3-quart baking pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Fold blueberries in and   pour into prepared pan.Bake approximately 25 minutes. Be sure NOT to overbake Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a rectangular 3-quart baking pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Fold blueberries in and   pour into prepared pan.Bake approximately 25 minutes. Be sure NOT to overbake Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Combine the Protein powder and the water to make a batter to your desired thickness.NOTE: Start with ¼ C. Then add more 1 TB at a time until you reach your desired thickness. This snack is also great topped with whipped cream, berries and nuts for a high protein dessert.Combine the Protein powder and the water to make a batter to your desired thickness.NOTE: Start with ¼ C. Then add more 1 TB at a time until you reach your desired thickness. This snack is also great topped with whipped cream, berries and nuts for a high protein dessert.

Combine all in a personal blender and divide between two large cups. Enjoy!OPTION: Garnish with fresh strawberries or watermelon wedge. Top with Whipped cream if desired Combine all in a personal blender and divide between two large cups. Enjoy!OPTION: Garnish with fresh strawberries or watermelon wedge. Top with Whipped cream if desired

combine all ingredients together in a small bowl and add to a sprayed doughnut pan. bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a ball making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros. combine all ingredients together in a small bowl and add to a sprayed doughnut pan. bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a ball making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros.

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same. Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Macros per bundt/muffin (does not include nut butter topping): Cal: 74 // Fat: 3.4// Sat Fat: 0.7 // Carbs: 4.7 // Fiber: 1.8 // Pro: 6.8 // Sugar: 1.8 Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.

Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy! Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy!

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.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.  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  

Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich! Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich!   Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.   Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy!  Yields 2 mini waffles, or 1 waffle sandwich!   

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag. 2 scoops Devotion Gingerbread protein 100g oat flour 28g almond flour 1 tsp cinnamon 1/4 tsp baking soda 30g brown sugar substitute 2 TBSP molasses 42g light butter or coconut oil 1 tsp vanilla extract 2 TBSP milk of choice In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.   Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.   Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*   Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer.    If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family!    *PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.     Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies.  Serving: 1cookieCalories: 102Carbohydrates: 11g (Fiber: 3g)Protein: 6g Fat: 3g

INSTRUCTIONS Preheat oven to 350 degrees F.  Spray a large skillet or 13x9 inch baking pan or  muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 17-20 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Cooking times may vary depending on your oven. NOTES Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. PROTEIN PECAN CRUMBLE RECIPE CAN BE FOUND HERE.  Simple prepare crumble and spoon over batter prior to baking!

INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IGINSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached. Fold in coconut flakes. Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.  If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired. Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.

Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy!Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy!  Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave.  Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy!

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.

Preheat oven to 350 degrees.Add all cookie 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 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.  Preheat oven to 350 degrees.Add all cookie 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 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.     

Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!  1 scoop Sinful Cinnamon Protein powder supplement ½ tsp Baking Powder 2 packets Splenda or other sweetener to taste 1 Egg White or 2 TBSP liquid egg whites 3 TBSP Water 1 TBSP pure pumpkin, canned or sweet potato mash Optional Add-ins/Toppings: chopped pecans, chocolate chips, brown sugar substitute, sugar-free whipped topping, cinnamon, etc.  Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!

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!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!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!

 Ingredients 2 scoops Sinful Cinnamon Protein powder  4 C old fashioned oats lots of cinnamon 1/4 C brown sugar substitute 2 TBSP melted coconut oil 1 C  pure pumpkin, canned Optional Mix-Ins:  raisins, chocolate chips, seeds, dried fruits/berries Instructions Mix dry ingredients including protein powders in a large mixing bowl. Melt coconut oil and drizzle into dry ingredients. Add canned pumpkin and mix into dry ingredients until thoroughly covered. Line a baking sheet with waxed paper or spray with non-stick.  Spread granola mixture evenly and bake at 325 approximately 30-45 minutes, until crunchy.  It might be helpful, depending on your oven, to remix the granola halfway through baking! Remove from oven and allow to cool. Add optional toppings. Store in an airtight container or portion out into little single serving baggies. Yields 12 servings - 116 cal  5.5 P / 15 C / 3.5 F  Serving suggestion: Enjoy plain, or as a cereal with almond milk, or sprinkle it over yogurt for a delicious parfait.  

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.   Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 2 TB Coconut Flour 2 TB  Cocoa Powder 1 tsp Baking Powder 1/2 C. Pumpkin Puree 3 TB Liquid Egg Whites 2 TB Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract ¼ C. Sugar-Free Chocolate Chips OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.  Yields 1 mini loaf.   

Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 barPre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 bar  2 scoops Angel Food cake Protein or Sinful Cinnamon Protein 2 cups ground oat flour 2 egg whites 1/2 cup almond milk 2 tsp Vanilla extract 3 tsp. baking powder 2-3 tsp cinnamon 1/2 cup applesauce 1/2 cup nut butter Optional Toppings: Sliced almonds or crushed walnuts cinnamon baking stevia chocolate chips    Method: Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars.  Serving Size: 1 bar Macros (does not include optional topping): Cal: 203 // fat: 8.5 // pro: 9 // carb: 20 // fib: 3.5   Add a little extra to your bars when you top the with our Buttery Blend Crumble!

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  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).Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  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).Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 1 TBSP Coconut Flour 1 TBSP Almond Flour 1 TBSP Jet Black Cocoa Powder 1 tsp Baking Powder 1/2 C Pumpkin Puree 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 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). Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.       Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5  Recipe adapted from Kyla McDonald.

Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes.Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder.. Top with chips and bake 350 for 8 minutes.   Recipe courtesy of Devotion Creations Member, Lisa Green :)

Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!      MACROS per COOKIE:  117 calories// 7.3g protein// 5g carbs// 8g fat// 1.6g fiber// 1g sugar

Blend all together until smooth. Dipper options: fruits, veggies, crackers, pretzels or whatever you choose. The options are endless.Blend all together until smooth. Dipper options: fruits, veggies, crackers, pretzels or whatever you choose. The options are endless. Add dry ingredients to a small bowl and add water slowly to desired consistency.  Dip apple slices or other fruits, spread on a rice cake or protein bagel and enjoy!   Macros will vary depending on the brand of powdered peanut butter you use. For reference, we used PB2 for the calculations below. Macros:  140 calories// 23g protein// 7.5g carbs// 2.3g fat// 2.5g fiber// 1g sugar

 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      

Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes.If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.Yields 1mini loaf.Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes.If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.Yields 1mini loaf.  Ingredients 1 Scoop (30g) Devotion Cinnamon Flavored Protein Powder Supplement 1 TBSP zero calorie granular sweetener, if desired 55g oat flour 1 tsp Cinnamon ¼ tsp Nutmeg 1 tsp Baking Powder 76g Grated Carrots  ¼ C Unsweetened Apple Sauce 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp pure vanilla extract Optional Toppings Chopped Walnuts Brown Sugar Substitute   Directions Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes. If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping. Yields 1mini loaf.

Mix all ingredients in a medium bowl.  Form dough into 1" balls and place in a single layer in an air tight container.  Refrigerate for a few hours for the dry ingredients to absorb the moisture and enjoy!  Store in the same air tight container in your fridge or freezer for up to a week. Yields 20 protein balls.  Macros all depending on ingredient brand and choice. Mix all ingredients in a medium bowl.  Form dough into 1" balls and place in a single layer in an air tight container.  Refrigerate for a few hours for the dry ingredients to absorb the moisture and enjoy!  Store in the same air tight container in your fridge or freezer for up to a week. Yields 20 protein balls.  Macros all depending on ingredient brand and choice.     75g Devotion Nutrition protein powder supplement 150g old fashioned oatmeal 50g coconut flour 75g nut butter 1/2 cup sugar free pancake syrup 50 ml milk of choice Mini chocolate chips    

Add dry ingredients to a small mixing bowl and mix until well combined.  Add chocolate chips and then slowly add milk to form dough.  Enjoy immediately or  refrigerate until set.  Enjoy! Add dry ingredients to a small mixing bowl and mix until well combined.  Add chocolate chips and then slowly add milk to form dough.  Enjoy immediately or  refrigerate until set.  Enjoy!      271 Cal// 28.1g P// 20.6 C// 8.9g Fat// 5g Fiber// 3.4g Sugar *Macros are calculated using High Protein 2% Chocolate Milk & PB2   Special Thanks to Katlyn for sharing her recipe. @proffeequeenkt on IG & TikTok   **From the creator: This is no bake, edible cookie dough.  It will not bake into cookies.

Mix dry ingredients together in a medium size bowl and set aside.  Melt coconut oil and mix together with remaining wet ingredients.  Add wet to dry and mix or knead until dough is formed.  Fold in macadamia nuts and white chocolate chips.  Enjoy!   Refrigerate left over dough... if there is any!Mix dry ingredients together in a medium size bowl and set aside.  Melt coconut oil and mix together with remaining wet ingredients.  Add wet to dry and mix or knead until dough is formed.  Fold in macadamia nuts and white chocolate chips.  Enjoy!   Refrigerate left over dough... if there is any!

Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 mminutes. Let cool and enjoy!Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 mminutes. Let cool and enjoy!Ingredients 

Ingredients 1 scoop Sinful Cinnamon protein powder supplement 1/2 cup Birch Benders Keto Pancake Mix (or any protein pancake mix) 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup water 1/4 cup unsweetened applesauce 1/2 tsp vanilla Optional Topping Swerve Brown Sugar Cinnamon   Preheat oven to 375 degrees. Mix dry ingredients in medium bowl.  Mix wet ingredients in a separate bowl.  Combine wet into dry and pour into 6 muffin wells sprayed with nonstick spray.  Bake approximately 14 minutes. Top with optional toppings if desired.  Enjoy.   Macros per muffin:  4.9P 3.3C 2.1F 52 calories 

Cookie Base 2 scoops Devotion powder (any flavor) 1 C coconut flour 1/2 C nut butter 3 tsp maple syrup 3 tsp water Let dough sit at least 5 minutes. Scoop onto baking sheet and bake at 350 degrees for approximately 20 minutes.   Caramel Topping 1/3 butter 3 tsp brown sugar substitute 2/3 heavy whipping cream 2 tsp pure vanilla extract   Melt butter and sugar on medium heat, 2 to 3 minutes.  Add cream and stir 5 to 7 minutes.  Remove from heat and add vanilla.  Optional.  Add 2 tsp peanut butter at this time . Cool and refrigerate.   Chocolate Topping 1 scoop Devotion Brownie Batter Water to make thick paste Assemble toppings on cooled cookie base.  Top with nuts and granulated sweetener, if desired.  This cookie is best assembled and then refrigerated. Enjoy!

Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!

Mix yogurt bark ingredients together in a small bowl and spread on a lined sheet to about ½ inch thick. Melt peanut butter and drizzle over the top.  Melt chocolate chips in 1 tsp coconut oil (be careful not to scorch) and drizzle.Freeze for at least 3 hours.  Break into pieces and enjoy! Store in the freezer in an airtight container for up to a week or so! Mix yogurt bark ingredients together in a small bowl and spread on a lined sheet to about ½ inch thick. Melt peanut butter and drizzle over the top.  Melt chocolate chips in 1 tsp coconut oil (be careful not to scorch) and drizzle.Freeze for at least 3 hours.  Break into pieces and enjoy! Store in the freezer in an airtight container for up to a week or so! Yogurt Bark: 5 oz Zero Sugar Vanilla Greek Yogurt 1/2 Scoop Angel Food Cake protein powder supplement 7g White Chocolate Jello Pudding Mix Toppings*: 1 TBSP Natural PB 1 tsp Coconut Oil 15g Sugar-Free Chocolate Chips Instructions: Macros as Prepared (Yields 4 servings/2 pieces per serving): Entire Dessert:  362 cal// Carbs 27g// Fat 13g// Protein 39g// 13g Sugar  Per Serving:  91 cal// Carbs 7g// Fat 3g// Protein 10g// 3g Sugar    

Combine all dry ingredients into a large mixing bowl. Make a little well in the center and add wet ingredients until mixture is thick and tough to stir. It should come together like a dough and be able to form into balls. If the mixture is too dry, add a small amount of water until it comes together. Roll into balls and place in an air tight contain in the refrigerator. Enjoy! Combine all dry ingredients into a large mixing bowl. Make a little well in the center and add wet ingredients until mixture is thick and tough to stir. It should come together like a dough and be able to form into balls. If the mixture is too dry, add a small amount of water until it comes together. Roll into balls and place in an air tight contain in the refrigerator. Enjoy! 

Mash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden.  You can interchange all of Devotion Protein Powders for flavor change up on your granolaMash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden.  You can interchange all of Devotion Protein Powders for flavor change up on your granola 

Combine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy!*8 oz cooled coffee can also be usedCombine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy!*8 oz cooled coffee can also be used    Combine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy! *8 oz cooled coffee can also be used  

Add chickpeas, water and seasonings to food processor or high speed blender and blend for approximately 6-8 minutes or until desired consistency and texture is achieved.  Fold in Buttery Blend protein powder until well combined.  Macros depend on how many servings. Top with EVOO and additional garlic or seasonings, optional.  Serve immediately.Add chickpeas, water and seasonings to food processor or high speed blender and blend for approximately 6-8 minutes or until desired consistency and texture is achieved.  Fold in Buttery Blend protein powder until well combined.  Macros depend on how many servings. Top with EVOO and additional garlic or seasonings, optional.  Serve immediately.   

Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.   

 Add all ingredients to a small bowl and stir well!  Enjoy!! Add all ingredients to a small bowl and stir well!  Enjoy!!

Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months.Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months.Ingredients   1/2 cup (40 g) Devotion® Protein Powder 1 cup (180 g) sugar-free chocolate chips 1/4 cup (28 g) coconut flour 1/4 cup (20 g) unsweetened dark cocoa powder 6 tbsp (90 ml) non-dairy milk 3 tbsp (60 g) honey 3 tbsp (48 g) seed or nut butter   Directions Line a muffin pan with 12 paper or silicone liners. Set aside. Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round.  One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set. While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet. Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides. Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months.   Yields: 12 cups

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   

1/2 C Devotion Brownie Batter Flavor Protein Powder 1/4 C coconut flour 1/4 Cunsweetened cocoa powder 3 TBSP honey (or brown rice syrup) 3 TBSP nut butter of your choice 6 TBSP unsweetened vanilla almond milk 1/3 C Lily's (stevia) dark chocolate chips for melting Optional Toppings:  Crushed almonds, unsweetened coconut (not included in macros) Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky. Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough. To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired. Refrigerate for 15 minutes +\-, or until the chocolate has set. Store the truffles in an airtight container in the fridge for up to 2 weeks.

In small pyrex container, add the caramel syrup and coat the bottom. Add the remaining ingredients to your personal blender and pulse until well-combined. Find a slightly larger glass bowl and add enough water to come almost to the top of your smaller container.  This is your water bath and will keep the flan moist and custard-like while cooking.  Add your smaller bowl to the water bath.  Pour your mixture over the caramel syrup and cover the entire dish with cling wrap.Microwave 5-6 minutes. Remove and let stand for 10 minutes and then plate. Enjoy!  In small pyrex container, add the caramel syrup and coat the bottom. Add the remaining ingredients to your personal blender and pulse until well-combined. Find a slightly larger glass bowl and add enough water to come almost to the top of your smaller container.  This is your water bath and will keep the flan moist and custard-like while cooking.  Add your smaller bowl to the water bath.  Pour your mixture over the caramel syrup and cover the entire dish with cling wrap.Microwave 5-6 minutes. Remove and let stand for 10 minutes and then plate. Enjoy!     

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!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!Makes 12 large Chocolate Covered StrawberriesServing Size: (1 strawberry)

Add all ingredients to a small bowl and stir well!  Top with sugar-free whip if desired.  Enjoy!!Add all ingredients to a small bowl and stir well!  Top with sugar-free whip if desired.  Enjoy!!  Ingredients: 1 scoop Devotion Nutrition Mocha Java Chip flavor protein powder ¼ C water or cooled coffee     Add all ingredients to a small bowl and stir well!  Top with sugar-free whip if desired.  Enjoy!!

1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray. 2. Add all loaf ingredients together in a bowl and mix until thoroughly combined. 3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy!1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray. 2. Add all loaf ingredients together in a bowl and mix until thoroughly combined. 3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy!Recipe: 1 C (80g) rolled oats, blended into a flour 2 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 3T brown sugar 1/4 C (56g) unsweetened applesauce 1 whole egg 1/2-3/4 C unsweetened almond milk (may need more or less depending on protein used, I used 160mL) 1 tsp baking powder 1 tsp vanilla For cookie dough layer: 2 TBSP (28g) Cashew Butter (or nut butter of choice)  For brownie layer: 1/4 C (40g) Jet Black cocoa powder Topping: Sugar-free chocolate chips1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray.2. Add all loaf ingredients together in a bowl and mix until thoroughly combined.3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips.5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy!Makes 9 big slices. Macros for 1:113cal 14C 4F 8P (3g fiber)   Recipe by Abby Sink IG @asink6

1. Preheat oven to 350F. Spray a 9x9 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except chocolate chips and mix until fully combined. Gently fold in chips. 3. Pour batter into greased pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. 4. Let cool, slice, and enjoy!1. Preheat oven to 350F. Spray a 9x9 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except chocolate chips and mix until fully combined. Gently fold in chips. 3. Pour batter into greased pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. 4. Let cool, slice, and enjoy!  2 scoops (60g) Devotion Nutrition Sweet Potato Pie flavor protein powder 1 C (120g) all purpose flour 1 C pumpkin puree (not pumpkin pie filling) 2 eggs 1/4 C (56g) American Dream Pumpkin Cheesecake almond butter (or your favorite nut butter) 1/4 C (60mL) sugar free maple syrup 1 tsp baking soda Cinnamon Sugar-free chocolate chips   1. Preheat oven to 350F. Spray a 9x9 pan with nonstick cooking spray or line with parchment paper.2. Combine all ingredients except chocolate chips and mix until fully combined. Gently fold in chips.3. Pour batter into greased pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean.4. Let cool, slice, and enjoy!I cut mine into 16 pieces.Macros for 1/16th: 79cal 8C 3F 5P​​recipe by: Abby Sink IG @askink6

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  

Preheat oven to 350 degrees F. Spray a 14 x 9 pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.Bake approximately 25 minutes. Cool and cut into 15 squaresNotes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a 14 x 9 pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.Bake approximately 25 minutes. Cool and cut into 15 squaresNotes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.  3 ripe bananas 1 C your choice of milk 2 whole eggs 1 tsp pure vanilla extract 2 scoops Devotion Angel Food Cake Flavor Protein Powder 2 C old fashioned oats 1 tsp baking powder ⅓ C walnut pieces ⅓ C sugar-free chocolate chips Optional Toppings: nuts, chocolate chips, brown sugar substitue  

*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

Any flavor protein can be used with this protein powder crepes recipe! Use Angel Food Cake  to mix up a dessert crepe, Sinful Cinnamon for a cinnamon goodness crepe, or use Buttery Blend and garlic seasonings for a savory crepe! 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 filling of choice evenly between the cooked crepes and garnish as desired.  Any flavor protein can be used with this protein powder crepes recipe! Use Angel Food Cake  to mix up a dessert crepe, Sinful Cinnamon for a cinnamon goodness crepe, or use Buttery Blend and garlic seasonings for a savory crepe! 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 filling of choice evenly between the cooked crepes and garnish as desired.        Yields 2 Servings. Macros per Serving (using Angel Food Cake):  Calories 105// Carbs 1.5g// Fat .75g// Protein 20g// Sugar 0g  

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.     

Mix ingredients together and top with cinnamon and a dollop of sugar free cool whip!  Enjoy!!Mix ingredients together and top with cinnamon and a dollop of sugar free cool whip!  Enjoy!!    

1. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all of the cake ingredients together until fully combined. Pour batter into pan. 3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top) 4. Bake for 25-30 minutes, or until a toothpick comes out clean. 5. Let cool and enjoy! I cut this into 16 smaller pieces.Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all of the cake ingredients together until fully combined. Pour batter into pan. 3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top) 4. Bake for 25-30 minutes, or until a toothpick comes out clean. 5. Let cool and enjoy! I cut this into 16 smaller pieces.Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper.2. Combine all of the cake ingredients together until fully combined. Pour batter into pan.3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top)4. Bake for 25-30 minutes, or until a toothpick comes out clean.5. Let cool and enjoy!I cut this into 16 smaller pieces.Macros for 1/16: 110cal 14C 4F 7P   Recipe by Abby Sink IG @asink6

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 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    

1. Pre-heat oven to 350 degrees. 2. Mix dry ingredients together 3. In a separate bowl whisk together wet ingredients. 4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms. 5. Spray a 4 mold donut pan with nonstick spray. 6. Spread mixture between the 4 molds. 7. Bake for 12-15 minutes. 8. Remove from oven to cool. 9. Add protein frosting/toppings if desired.  10. Enjoy!Thank you @fitfoodiesonwheels for this amazing recipe!! 1. Pre-heat oven to 350 degrees. 2. Mix dry ingredients together 3. In a separate bowl whisk together wet ingredients. 4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms. 5. Spray a 4 mold donut pan with nonstick spray. 6. Spread mixture between the 4 molds. 7. Bake for 12-15 minutes. 8. Remove from oven to cool. 9. Add protein frosting/toppings if desired.  10. Enjoy!Thank you @fitfoodiesonwheels for this amazing recipe!! Directions:1. Pre-heat oven to 350 degrees.2. Mix dry ingredients together3. In a separate bowl whisk together wet ingredients.4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms.5. Spray a 4 mold donut pan with nonstick spray.6. Spread mixture between the 4 molds.7. Bake for 12-15 minutes.8. Remove from oven to cool.9. Add protein frosting/toppings if desired. 10. Enjoy! Thank you @fitfoodiesonwheels for this amazing recipe!!    Servings: 4 jumbo donutsCal: 85cal Carb: 6.9g Fat: 0.9g Pro: 12.4g

1. Line a muffin tin with liners.  2. Mix together filling ingredients and set aside. Melt chocolate chips into a microwave safe dish, heating in 30 second intervals, and stirring in between each time until they are completely melted. You may need a little coconut oil to help them melt. 3. Coat the bottom of each muffin liner with a thin layer of chocolate and bring up the sides just a little bit. Freeze to harden. 4. Add pumpkin filling to each cup. Be sure not to completely spread to the edges of the liner if you want cups to be completely coated in chocolate. You can either freeze this to harden again or add your top chocolate layer. 5. Add top layer of chocolate to cups and make sure to cover the pumpkin filling. Freeze to harden again. 6. Enjoy!Yields 12 Cups.Recipe by Abby IG @asink61. Line a muffin tin with liners.  2. Mix together filling ingredients and set aside. Melt chocolate chips into a microwave safe dish, heating in 30 second intervals, and stirring in between each time until they are completely melted. You may need a little coconut oil to help them melt. 3. Coat the bottom of each muffin liner with a thin layer of chocolate and bring up the sides just a little bit. Freeze to harden. 4. Add pumpkin filling to each cup. Be sure not to completely spread to the edges of the liner if you want cups to be completely coated in chocolate. You can either freeze this to harden again or add your top chocolate layer. 5. Add top layer of chocolate to cups and make sure to cover the pumpkin filling. Freeze to harden again. 6. Enjoy!Yields 12 Cups.Recipe by Abby IG @asink6Filling: 1 scoop (28g) Devotion Nutrition Angel Food Cake protein powder 1/4 C (56g) almond butter  1/2 C (122g) pumpkin puree (not pie filling) Coating:  Lily's sugar-free dark chocolate chips 1. Line a muffin tin with liners.  2. Mix together filling ingredients and set aside. Melt chocolate chips into a microwave safe dish, heating in 30 second intervals, and stirring in between each time until they are completely melted. You may need a little coconut oil to help them melt. 3. Coat the bottom of each muffin liner with a thin layer of chocolate and bring up the sides just a little bit. Freeze to harden. 4. Add pumpkin filling to each cup. Be sure not to completely spread to the edges of the liner if you want cups to be completely coated in chocolate. You can either freeze this to harden again or add your top chocolate layer. 5. Add top layer of chocolate to cups and make sure to cover the pumpkin filling. Freeze to harden again. 6. Enjoy! Yields 12 Cups. 1 Cup = 1 Serving. Macros per serving:  73cal 8C 5F 4P Recipe by Abby IG @asink6

1. Preheat oven to 350F.2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook.3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter. 4. Spray a pan with non stick cooking spray or line with parchment paper.3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand. 4. Let cool and enjoy!Macros will vary depending on your choices of some of the ingredients. 1. Preheat oven to 350F.2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook.3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter. 4. Spray a pan with non stick cooking spray or line with parchment paper.3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand. 4. Let cool and enjoy!Macros will vary depending on your choices of some of the ingredients.   INGREDIENTS 2 servings (86g) spice cake mix 2 scoops Sinful Cinnamon flavor protein powder supplement 1/2 C granulated sweetener of choice 1/2 C pure pumpkin, canned* 1/4 C (56g) cinnamon almond butter (or plain) 1 cup milk of choice 1 tsp pure vanilla extract 1 tsp baking powder 1 tsp cinnamon Apple Mixture 1 granny smith apple 1/2 TBSP coconut oil 1/4 C walnuts cinnamon INSTRUCTIONS 1. Preheat oven to 350F. 2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook. 3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter.  4. Spray a pan with non stick cooking spray or line with parchment paper. 3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand.  4. Let cool and enjoy!   Macros will vary depending on your choices of some of the ingredients. 

Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Add to 12 cups in your muffin pan. Top with optional toppings if desired.BAKING TIMES:  Muffins 15-17 minutes.  Skillet approximately 30-35 minutes until barely golden brown.  Mini Loaf approximately 25-30 minutes.  Full Size Loaf 40-45 minutes.Notes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Add to 12 cups in your muffin pan. Top with optional toppings if desired.BAKING TIMES:  Muffins 15-17 minutes.  Skillet approximately 30-35 minutes until barely golden brown.  Mini Loaf approximately 25-30 minutes.  Full Size Loaf 40-45 minutes.Notes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

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.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. Makes 14 cookies. Macros for 1:73cal 7C 3F 5P Recipe courtesy of Abby Sink IG @asink6

1. Line a baking sheet with parchment paper.2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe.3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy).4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets.5.  Store in refrigerator and enjoy!Yields 15 truffles Thank you Abby for another delicious recipe!! IG @asink61. Line a baking sheet with parchment paper.2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe.3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy).4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets.5.  Store in refrigerator and enjoy!Yields 15 truffles Thank you Abby for another delicious recipe!! IG @asink6INGREDIENTS 1 scoop (28g) Devotion Nutrition Mocha Java Chip protein powder 2 TBSP (14g) coconut flour 1/4 C (60mL) sugar free syrup 1/2 C (115g) cashew butter  2 TBSP Cacao nibs  1/2 C sugar-free chocolate chips   INSTRUCTIONS 1. Line a baking sheet with parchment paper. 2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe. 3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy). 4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets. 5.  Store in refrigerator and enjoy! Yields 15 truffles  Macros each truffle:  69cal 6C 5F 4P   Thank you Abby for another delicious recipe!! 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!    *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  

Add nut butter, pure maple syrup or honey, vanilla and almond extract to a medium bowl. Mix with a spatula until well combined and smooth.Next sift together all dry ingredients, or mix well until combined (making sure there are no clumps) and a dough begins to form. If dough is too wet, add a little more flour or protein.Use a medium cookie scoop or damp hands to grab dough and then roll into balls. You should get about 8 balls. If desired, you can melt sugar-free chocolate chips (in 30 second increments) and dip then roll each ball into sprinkles. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Once they’ve hardened a bit, you can transfer to an airtight container and keep them in the freezer for up to 3 months. Balls can be enjoyed straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.Recipe NotesTo store: keep these energy bites in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. If you’re eating them straight from the freezer I’d recommend letting them soften up for about 5-10 minutes in the fridge or at room temp before doing so. I prefer the texture of these when they are stored in the freezer!Add nut butter, pure maple syrup or honey, vanilla and almond extract to a medium bowl. Mix with a spatula until well combined and smooth.Next sift together all dry ingredients, or mix well until combined (making sure there are no clumps) and a dough begins to form. If dough is too wet, add a little more flour or protein.Use a medium cookie scoop or damp hands to grab dough and then roll into balls. You should get about 8 balls. If desired, you can melt sugar-free chocolate chips (in 30 second increments) and dip then roll each ball into sprinkles. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Once they’ve hardened a bit, you can transfer to an airtight container and keep them in the freezer for up to 3 months. Balls can be enjoyed straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.Recipe NotesTo store: keep these energy bites in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. If you’re eating them straight from the freezer I’d recommend letting them soften up for about 5-10 minutes in the fridge or at room temp before doing so. I prefer the texture of these when they are stored in the freezer!  Ingredients ½ C nut butter ¼ tsp sea salt (if using no salt nut butter) 3 TBSP pure maple syrup or honey 1 tsp vanilla extract ¼ tsp almond extract 40g (about ⅓ C) Devotion Angel Food Cake protein powder supplement  ¼ cup almond flour Optional: Sugar-free white chocolate chips for dipping and sprinkles for rolling  Instructions Add nut butter, pure maple syrup or honey, vanilla and almond extract to a medium bowl. Mix with a spatula until well combined and smooth. Next sift together all dry ingredients, or mix well until combined (making sure there are no clumps) and a dough begins to form. If dough is too wet, add a little more flour or protein. Use a medium cookie scoop or damp hands to grab dough and then roll into balls. You should get about 8 balls. If desired, you can melt sugar-free chocolate chips (in 30 second increments) and dip then roll each ball into sprinkles. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Once they’ve hardened a bit, you can transfer to an airtight container and keep them in the freezer for up to 3 months. Balls can be enjoyed straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.   Recipe Notes To store: keep these energy bites in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. If you’re eating them straight from the freezer I’d recommend letting them soften up for about 5-10 minutes in the fridge or at room temp before doing so. I prefer the texture of these when they are stored in the freezer!

In a small bowl mix all your crust ingredients until you create a dough. In a mini springform pan or a cup, press the dough flat, evenly. Set aside in the freezer to set.In another bowl, add all your filling ingredients and mix well. Add it on top of the crust and let it set in the freezer for 45 +/- minutes. If desired, add additional toppings and enjoy!In a small bowl mix all your crust ingredients until you create a dough. In a mini springform pan or a cup, press the dough flat, evenly. Set aside in the freezer to set.In another bowl, add all your filling ingredients and mix well. Add it on top of the crust and let it set in the freezer for 45 +/- minutes. If desired, add additional toppings and enjoy!Ingredients Crust 10g Oat Bran 10g Devotion Brownie Batter protein flavor protein powder supplement 7g Unsweetened Vanilla Coconut milk Filling 30g Devotion Mocha Java Chip flavor protein powder supplement 150g Non-fat greek yogurt, Plain 10g Unsweetened coconut, Shredded 1 tsp pure vanilla extract Optional Toppings Sugar-free chocolate syrup Coconut flakes Sugar-free chocolate chips Sugar-free caramel sauce   Directions In a small bowl mix all your crust ingredients until you create a dough. In a mini springform pan or a cup, press the dough flat, evenly. Set aside in the freezer to set. In another bowl, add all your filling ingredients and mix well. Add it on top of the crust and let it set in the freezer for 45 +/- minutes.  If desired, add additional toppings and enjoy!

In a mixing bowl combine flour, sweetener, brown sugar substitute, protein powder, and baking powder until homogenous. Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture. Set aside and prepare filling. Mix blueberries, arrowroot powder and sweetener. In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered. Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream!Joelle Mouhanna @balancingmd University of Miami Miller School of MedicineMD Candidate 2021In a mixing bowl combine flour, sweetener, brown sugar substitute, protein powder, and baking powder until homogenous. Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture. Set aside and prepare filling. Mix blueberries, arrowroot powder and sweetener. In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered. Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream!Joelle Mouhanna @balancingmd University of Miami Miller School of MedicineMD Candidate 2021  INGREDIENTS   CRUST 1 scoop Devotion Nutrition Buttery Blend protein powder supplement 1/2 C coconut oil  1/4 C erythritol 1/4 C packed brown sugar substitute  1/2 tsp baking powder 1 1/4 C all-purpose flour 1 large egg, slightly beaten 1/2 tsp vanilla extract FILLING  2 C blueberries  1/4 C erythritol  2 tsp arrowroot powder  1/2 tsp cinnamon  1/4 tsp nutmeg  INSTRUCTIONS  In a mixing bowl combine flour, erythritol, brown sugar substitute, protein powder, and baking powder until homogenous.  Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture.  Set aside and prepare filling. Mix blueberries, arrowroot powder and erythritol.  In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered.  Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream! MACROS   15 slices  148 cal, 8F, 15C, 3.5 P   Joelle Mouhanna @balancingmd University of Miami Miller School of Medicine MD Candidate 2021

Directions Preheat your oven to 350 and prepare silicone mini muffin pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 20 minutes for mini muffins. If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.   Yields 15 mini muffins/bites. Enjoy plain or frost with our yummy cream cheese frosting.   Frosting: 1/2 scoop Angel Food Cake Flavor Protein Powder 2 TBSP Cream Cheese, Softened (or plain greek yogurt) 2 TBSP unsweetened vanilla almond milk You may wish to use more or less liquid to adjust consistency. 

In a small bowl mix blueberries with 1 tbsp flour and set aside.In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.Allow loaf to cool before slicing, and enjoy! Recipe by Joelle Mouhanna, IG @balancingmd In a small bowl mix blueberries with 1 tbsp flour and set aside.In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.Allow loaf to cool before slicing, and enjoy! Recipe by Joelle Mouhanna, IG @balancingmd Here’s a deliciously rich and blueberry packed loaf for your feed! Super easy to make and can be pre-sliced and frozen for a quick breakfast, snack, or dessert. INGREDIENTS   MACROS (10 slices) Cal 166 F8 C18 P7    

INGREDIENTS   1 scoop Devotion Brownie Batter flavor protein powder supplement 1/4 C coconut flour  2 TBSP cocoa powder 2 1/2 TBSP fat free sugar free vanilla pudding mix  1 TBSP brown sugar substitute  1/3 C sour cream  1 egg  1/4 C skim milk  2 TBSP sugar free chocolate chips  OPTIONAL: sugar-free chocolate syrup  MACROS   Cals 146 F6 C13 P11 INSTRUCTIONS    In a mixing bowl sift together dry ingredients. Add in egg, sour cream, and milk and mix until a thick batter has formed.  In a pre sprayed nonstick donut pan, form batter into each donut and divide chocolate chips evenly among each donut pressing lightly into the top of the donuts.  Bake at 350 F for about 15 minutes or until donuts are firm. Allow to cool, then drizzle with sugar-free chocolate syrup and enjoy! Joelle Mouhanna @balancingmd  University of Miami Miller School of Medicine MD Candidate 2021

Add wet ingredients and banana to a personal blender or mixing bowl and pulse or mix until well combined.  Pour into a prepared 3 x 5 mini loaf pan  (sprayed with non-stick). Add optional toppings like crushed nuts, chocolate chips, if desired.Bake at 350 for approximately 20 minutes. Remove and cool.  Slice and enjoy! Add wet ingredients and banana to a personal blender or mixing bowl and pulse or mix until well combined.  Pour into a prepared 3 x 5 mini loaf pan  (sprayed with non-stick). Add optional toppings like crushed nuts, chocolate chips, if desired.Bake at 350 for approximately 20 minutes. Remove and cool.  Slice and enjoy!   1 scoop Devotion Mocha Java Chip flavor protein power supplement 1/2 medium banana, mashed 1/4 cup Egg Whites 1/4 cup old fashioned oatmeal 1 tsp Vanilla Extract 1 tsp Baking powder 1 TBSP Baking Stevia    Add wet ingredients and banana to a personal blender or mixing bowl and pulse or mix until well combined.  Pour into a prepared 3 x 5 mini loaf pan  (sprayed with non-stick). Add optional toppings like crushed nuts, chocolate chips, if desired. Bake at 350 for approximately 20 minutes. Remove and cool.  Slice and enjoy! Yields 1 mini loaf. 295 cal 33p/ 32c / 4f 

COOKIES: 1 scoop Mocha Java Chip protein ½ C old fashioned oats, ground 1 tsp pure vanilla 1 stickpack instant coffee or espresso 4 TBSP nut butter of your choice ¼ C pure maple syrup or honey OPTIONAL TOPPINGS: Sugar-free salted caramel chocolate chips Sugar-free dark chocolate chips Sea Salt   Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings. Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies.  

Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Butter Blend Crumble topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook. Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Butter Blend Crumble topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook.   4 scoops Devotion Sinful Cinnamon flavor protein powder supplement 4 C old fashioned oats 4 egg whites 1 C almond milk 1 TBSP Vanilla extract 2 TBSP baking powder 2-3 TBSP ground cinnamon 1 C unsweetened applesauce 1 C peanut butter or nut butter of choice Optional - 1/2 C sugar-free chocolate chips   Method: Pre-heat oven to 350*F. Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Butter Blend Crumble topping.   Spread crumble evenly across the top of the batter.   Bake approximately 20-25 minutes. Do not overcook. 

Mix all ingredients together and pour into a sprayed oblong baking dish.  Bake at 375 degrees for approximately 20 minutes.  Top with optional sugar free chocolate chips and/or sugar free chocolate syrup and enjoy!!   Mix all ingredients together and pour into a sprayed oblong baking dish.  Bake at 375 degrees for approximately 20 minutes.  Top with optional sugar free chocolate chips and/or sugar free chocolate syrup and enjoy!!     Ingredients 2 scoops Devotion Brownie Mocha Java Chip Protein Powder 1/2 C all-purpose flour  1 egg 2 egg whites 1 TBSP baking powder  1/4 C jet black cocoa powder (or dark cocoa powder) 1 - 15 oz can pumpkin 1/4 C brown sugar substitute  1 TBSP pure vanilla extract   Mix all ingredients together and pour into a sprayed oblong baking dish.  Bake at 375 degrees for approximately 20 minutes.  Top with optional sugar free chocolate chips and/or sugar free chocolate syrup and enjoy!!   

Mix dry ingredients together in a small mixing bowl. Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Mix dry ingredients together in a small mixing bowl. Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.  INGREDIENTS 1 scoop Sinful Cinnamon flavor protein powder supplement 1 tsp baking powder 1 tsp cinnamon 1 large whole egg  50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Pecans Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and crushed pecans, if desired.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!!  Macros (not including optional toppings): 210 calories// 26.6g protein// 7g fat// 14g carbs// 0g added sugar

INSTRUCTIONS In a mixing bowl sift flour, brown sugar, protein powder salt, and baking soda. In a separate bowl mix the egg, vanilla extract, Neufchâtel cheese, and sour cream. Mix wet ingredients into dry ingredients gradually until well incorporated. Fold in crushed pineapple.  Pour batter into pregreased muffin tin about 3/4 of the way until all batter is used. Top with marschino cherries and crushed pecans. Bake at 325F for about 25 minutes or until toothpick comes out clean.  Allow muffins to cool in muffin tin while preparing the glaze. Mix almond milk, pineapple juice, and powdered sugar substitute until glaze consistency.  Transfer muffins to flat surface while still warm and coat each muffin with about 1/2 a tablespoon of glaze. Allow to fully cool before enjoying!  Recipe by Joelle Mouhanna, IG @balancingmd, University of Miami Miller School of Medicine, MD Candidate 2021

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! 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!   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 Toppings:  coconut flakes Brownie Batter Frosting (protein + water to desired consistency)   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

Cake ingredients: 2 scoops Devotion Mocha Java Chip Coffee Cake 4 pitted dates, chopped 1/4 cup hot water 1/4 cup stevia in the raw 1 TBSP cocoa powder 2 TBSP coconut flour 2 tsp baking powder 1/2 tsp sea salt 1/2 tsp cinnamon +/- 6 TBSP liquid egg whites 1 egg 1/2 cup unsweetened almond milk 1 tsp vanilla extract Optional - top with chopped nuts and/or chocolate chips  Method: Preheat oven to 350 degrees. First, soak chopped dates in a small bowl with the hot water. Do not drain. In a medium bowl, mix protein powders, stevia in the raw, coconut flour, baking powder, salt and cinnamon. In a small blender, add soaking dates with water, egg whites, egg, almond milk, and vanilla. Blend to combine. Pour into dry ingredient bowl, and mix well. Pour into a Pam-sprayed 7" round pan.  Bake 20-22 minutes. Toothpick should come out clean when inserted into the middle. 

Combine protein powder in 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 with protein/flex flavor mixture. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Macros per ½ C serving (optional chips not included in macros)Combine protein powder in 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 with protein/flex flavor mixture. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Macros per ½ C serving (optional chips not included in macros)  1 scoop Devotion Mocha Java Chip protein powder ¼ C smooth peanut butter (or nut/seed butter of your choice) 3 C plain Chex cereal Optional (sugar free chocolate chips)   Combine protein powder in 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 with protein/flex flavor mixture. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack!  Macros per ½ C serving (optional chips not included in macros) Cal: 147 // Fat: 5.6 // Sat Fat: 1.2 // Carbs: 16.7 //  Fiber: 2 // Pro: 7.3 // Sugar: 2.5

Prepare a double serving of Buttery Blend Crumble topping on the stove top.Mix dry ingredients together in a large mixing bowl until well combined.  Whisk wet ingredients together and add to dry until well blended. Spray bundt pan with nonstick spray. Add a layer of crumble first, followed by half of the cake batter mixture and repeat with the remainder of the crumble ending with the remainder of the batter.Bake at 350 for 25 min or until firm to the touch. Remove from the oven, cool and plate.  Enjoy!Prepare a double serving of Buttery Blend Crumble topping on the stove top.Mix dry ingredients together in a large mixing bowl until well combined.  Whisk wet ingredients together and add to dry until well blended. Spray bundt pan with nonstick spray. Add a layer of crumble first, followed by half of the cake batter mixture and repeat with the remainder of the crumble ending with the remainder of the batter.Bake at 350 for 25 min or until firm to the touch. Remove from the oven, cool and plate.  Enjoy!INGREDIENTS 4 scoops Devotion Mocha Java Chip flavor protein powder 4 C old fashioned oats 1 C unsweetened vanilla almond milk 1 C unsweetened applesauce 1/2 C liquid egg whites 1 C brewed coffee 1 C sugar-free chocolate chips   INSTRUCTIONS Prepare a double serving of Buttery Blend Crumble topping on the stove top. Mix dry ingredients together in a large mixing bowl until well combined.  Whisk wet ingredients together and add to dry until well blended.  Spray bundt pan with nonstick spray.  Add a layer of crumble first, followed by half of the cake batter mixture and repeat with the remainder of the crumble ending with the remainder of the batter. Bake at 350 for 25 min or until firm to the touch. Remove from the oven, cool and plate.  Enjoy!

1 scoop Devotion Mocha Java Chip flavor protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 tsp baking powder 3 whole eggs 3 fl oz unsweetened vanilla almond milk    Preheat oven to 350º. Apply non-stick spray/oil to a full-size donut pan. If using a silicone baking pan, place on baking sheet and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour ⅓ C of batter into each well, and bake until cooked through, approximately 17 minutes, being careful not to over-bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.  

Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug (or I use a measuring cup to mix and then pour into my 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 chocolate chips.. or both!Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug (or I use a measuring cup to mix and then pour into my 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 chocolate chips.. or both!Easy Peasy Mocha Java Chip Mug Cake (MugCake) 1 scoop Mocha Java Chip flavor protein powder supplement 1 whole egg 3 TBSP water ½ tsp Baking Powder Optional - Sugar-free whipped topping and/or chocolate chips   Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug (or I use a measuring cup to mix and then pour into my 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 chocolate chips.. or both!

Mix dry ingredients together in a mixing bowl.  Add almond butter and syrup and mix until well blended.  Scoop by the tablespoon and roll into 1" balls and roll in cocoa powder and/or additional protein powder if desired.  Chill in the freezer for a half hour and store in the freezer or refrigerator in an air tight container for up to a week.Mix dry ingredients together in a mixing bowl.  Add almond butter and syrup and mix until well blended.  Scoop by the tablespoon and roll into 1" balls and roll in cocoa powder and/or additional protein powder if desired.  Chill in the freezer for a half hour and store in the freezer or refrigerator in an air tight container for up to a week.INGREDIENTS 2 scoops Mocha Java Chip flavored protein powder 1 cup old fashioned oats 1 tsp instant coffee 1/4 cup chia or flax seed 1/4 cup almond butter 1/4 cup sugar-free syrup Extra protein powder or cocoa powder for rolling Mix dry ingredients together in a mixing bowl.  Add almond butter and syrup and mix until well blended.  Scoop by the tablespoon and roll into 1" balls and roll in cocoa powder and/or additional protein powder if desired.  Chill in the freezer for a half hour and store in the freezer or refrigerator in an air tight container for up to a week.

Move over fluff, there's a new kid in town!! Introducing the Mocha Java Chip protein WHIP.... Whip it Good!!  INGREDIENTS 1 scoop Mocha Java Chip flavor protein powder supplement 1 cup cottage cheese 1 cup cool whip Add ingredients to high speed blender and blend until smooth and creamy!  You can eat it right away or for slightly frozen delicious treat.... stick it in the freezer for about a half hour and then enjoy!  PRO TIP:  You can control the macros of this delicious dessert by choosing the cottage cheese and cool whip that fit your current nutrition plan!   

Mix all ingredients together and eat it right off the spoon... or form into balls and refrigerate for a few hours or overnight to enjoy as individual snacks! Mix all ingredients together and eat it right off the spoon... or form into balls and refrigerate for a few hours or overnight to enjoy as individual snacks!  1 scoop Angel Food Cake flavored protein powder supplement 1 TBSP almond flour 1 TBSP real butter, softened 1 TBSP almond butter, room temperature 1 TBSP +/- water 15g sugar-free dark chocolate chips (I used Lily's) Mix all ingredients together and eat it right off the spoon... or form into balls and refrigerate for a few hours or overnight to enjoy as individual snacks!      Macros per servings (yields 2 servings): Cal: 190 // Fat: 14.5 //  Carbs: 8 // Pro: 13.5 

INGREDIENTS 1 scoop Devotion Nutrition Angel Food Cake protein powder 1¼ C white whole wheat flour 1 tsp pumpkin spice ½ tsp cinammon ½ tsp baking soda 1 tsp cream of tarter pinch of sea salt cinnamon erythritol mixture (2 TBSP erythritol, 1 TBSP cinnamon) ½ C coconut oil ½ C erythritol ¼ C brown sugar substitute 1 egg yolk, room temperature 1 tsp pure vanilla extract ¼ C pure pumpkin puree INSTRUCTIONS Preheat oven to 350° and line two cookie sheets with parchment paper. In a mixing bowl, whisk flour, protein, and spices (the first seven ingredients). In a separate bowl, beat coconut oil, erythritol, brown sugar substitute, egg yolk, vanilla extract, and pumpkin puree. Add dry to wet and mix until well combined.  Form into balls and place onto cookie sheets and slightly flatten each one. Bake 12-14 minutes or until center is set.  Allow to cool for about 10 minutes and then transfer to cooling rack until completely cooled.   Enjoy! Thank you to Joelle @balancingmd for this amazing recipe! 

Ingredients 1 scoop Devotion Nutrition Brownie Batter. protein powder supplement 4 oz cream cheese* (softened to room temperature) 2 oz nut butter (I used plain almond butter) Mix all ingredients together by hand or in a food processor.  Scoop out and roll into balls. Store in the freezer and take out about 5 minutes before devouring!  *Use fat-free cream cheese for a more macro-friendly lifestyle version! (Yields 7: 1 bomb - 1 serving) Macros Cal: 140 // Fat: 10.7 // Sat Fat: .5 // Carbs: 4.3 //  Fiber: .3 // Pro: 7 // Sugar: 0

Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! INGREDIENTS 1 scoop Brownie Batter Protein powder supplement 1 tsp baking powder 1 TBSP jet black cocoa powder 1 whole egg, whisked 50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips 7g mini M&Ms Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!! 

An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪   INGREDIENTS 1 scoop Angel Food Cake Protein powder supplement 1 tsp baking powder Cinnamon to taste 50g liquid egg whites 50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!!  Macros (not including optional toppings): 195 calories// 26.6g protein// 7g fat// 12g carbs// 0g added sugar

INSTRUCTIONS  In a mixing bowl combine the melted coconut oil and brown sugar substitute and stir to combine. Add the pumpkin spice, vanilla extract, baking powder, egg, salt and pumpkin purée and mix until homogenous. Mix in the flour until well mixed and then stir in the white chocolate chips. Pour the batter evenly into a pre-greased or parchment lined brownie pan and bake at 350F for 30-35 minutes, or until firm in the center. Allow blondies to cool slightly and drizzle sugar free caramel while still warm. Cut blondies into squares when cool. Thank you to Joelle Mouhanna, @balancingmd for another amazing recipe!

Mix dry ingredients well. Add wet to dry and mix until well combined.Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray.Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.Recipe yields approximately 10-12 bites/cookies. Mix dry ingredients well. Add wet to dry and mix until well combined.Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray.Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.Recipe yields approximately 10-12 bites/cookies.   COOKIES: 1 scoop Devotion Nutrition Brownie Batter protein powder ½ C old fashioned oats, ground 1 TBSP Jet Black Cocoa Powder (or dark cocoa powder) 1 tsp pure vanilla 4 TBSP Nutella (or other nut butter) ¼ C sugar-free syrup Swerve powdered sugar for topping, if desired   INSTRUCTIONS Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10-12 bites/cookies. 

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 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).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 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).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving.   Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 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). Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Recipe by Kyla McDonald.

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