Snacks

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

COOKIES: 1 scoop Sinful Cinnamon flavor protein ½ C old fashioned oats, ground 1-2 tsp cinnamon 1 tsp pure vanilla 4 TBSP nut butter ¼ C pure maple syrup   OPTIONAL TOPPINGS: Sugar-free white chocolate chips Crushed Pecans Cinnamon Brown sugar substitute 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. 

INGREDIENTS ⠀TOPPING 2 medium apples, sliced thin, about 1/8 inch thick 2 TBSP coconut oil, melted 3/4 C brown sugar substitute 2 TBSP water or apple juice concentrate 1/4 tsp cinnamon 1/2 C sugar free maple syrup (or regular) ⠀CAKE 3/4 C coconut oil 1 C brown sugar substitute 1/2 C almond milk 2 large eggs, room temperature 1 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp ground cloves 1/2 tsp salt 1 tsp baking soda 1 1/2 C white whole wheat flour 2 scoops Devotion Nutrition Buttery Blend protein powder 1/4 C unsweetened apple sauce 1 apple finely chopped 3/4 C pecans or walnuts chopped ⠀ INSTRUCTIONS Combine topping ingredients of coconut oil, brown sugar, water, cinnamon, and sugar free maple syrup in a mixing bowl until we’ll mixed and pour into an even layer in a pregreased cake pan. Arrange sliced apples on top in design of choice (I chose rings) and set aside. In a large mixing bowl, mix flour, baking powder, protein powder, ginger, cloves, cinnamon and salt. In a separate bowl beat coconut oil and brown sugar substitute for about 3 minutes.⠀ Add eggs into beat mixture one at a time and then vanilla extract, beating as you add the ingredients. Mix previously mixed dry ingredients into the wet ingredients and add almond milk and apple sauce until well combined. Fold in chopped apples and pecans making sure not to over mix batter. Pour cake batter over previously prepared cake pan and bake at 350 for 35-40 minutes or until toothpick comes out of center clean. Allow cake to cool for about 10-15 minutes before flipping cake out of pan onto a cooling rack.   Thank you Joelle, @balancingmd for this delicious recipe!

1 scoop Sinful Cinnamon Protein Powder 1.5 C old fashioned oatmeal 3/4 C stevia in the raw (baking) 1/2 tsp cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 1/2 C canned pure pumpkin 1/4 C apple sauce 1 large egg white Dash of salt Sugar-free chocolate chips, if desired   Mix all ingredients together in a mixing bowl. If too wet, add extra protein powder or more oatmeal. Form into balls and place on a greased baking sheet.  Gently press. Bake at 325 until golden but not overcooked.

Preheat oven to 350. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.Preheat oven to 350. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.     

2 scoops Buttery Blend protein powder 1 cup of BirchBenders high protein pancake mix 64 g (1/2 cup) Pillsbury sugar free yellow cake mix 1 tsp baking powder 1 (1oz) package of sugar free Jello instant pudding vanilla flavor 2 eggs 1/4 cup of Sukrin Gold brown sugar Alternative*  1 Cup water 1/2 cup of fat free Greek yogurt 1 tsp of vanilla extract 1 1/2 tsp almond extract Mix all ingredients and pour into a bundt pan (spray with non stick).  Bake at 350 degrees for 35 - 40 minutes. *If you substitute Splenda brown sugar use only 2 Tbsp and adjust the points and macros accordingly as they will increase. Makes 12 servings2 WW points per serving on all color plans.97 calories, 15.5 carbs, 1.5 fat, 8.2 protein per serving

In a small bowl, mix dry ingredients.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.PRO TIP:  If you prefer a single serving, less calorie dense version (because it's addictive), you can spray your Chex cereal with butter flavor cooking spray before sprinkling on Buttery Blend protein, cinnamon & brown sugar for a real Cinnamon Toast Crunch hack.. no milk necessary!!In a small bowl, mix dry ingredients.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.PRO TIP:  If you prefer a single serving, less calorie dense version (because it's addictive), you can spray your Chex cereal with butter flavor cooking spray before sprinkling on Buttery Blend protein, cinnamon & brown sugar for a real Cinnamon Toast Crunch hack.. no milk necessary!!  4 C Chex cereal ¼ C coconut oil, melted 1 scoop Devotion Buttery Blend or Sinful Cinnamon Flavored Protein Powder Supplement 1TBSP Swerve Granulated Sugar Substitute 1 TBSP Swerve Brown Sugar Substitute 1-2 tsp Cinnamon (+/-)     In a small bowl, mix dry ingredients.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.   PRO TIP:  If you prefer a single serving, less calorie dense version (because it's addictive), you can spray your Chex cereal with butter flavor cooking spray before sprinkling on Buttery Blend protein, cinnamon & brown sugar for a real Cinnamon Toast Crunch hack.. no milk necessary!!

2 scoops Buttery Blend Protein Powder Supplement 1/4 C All Purpose Flour (or equal parts Almond Flour) 1/4 C  Swerve Brown Sugar Substitute 1/2 tsp Baking Powder 6 Tbsp Creamy Peanut Butter 1/4 C Unsweetened Apple Sauce 2 tsp Vanilla Extract 2 Tbsp Sugar Free Chocolate Chips   1. Preheat oven to 350F.2. Mix the dry ingredients, making sure to break any brown sugar lumps down, before adding the peanut butter, apple sauce, and vanilla extract. Stir until a dough begins to form.3. Fold the chocolate chips into the dough.4. Divide the dough into 8 pieces and press each between your palms to flatten. (Spray your hands with cooking spray to prevent sticking.) Place the cookies on the baking sheet.5. Bake for 6-8 minutes until the bottoms begin to slightly brown around the edges and the tops are still slightly soft in the center.      

1 scoop Buttery Blend protein 1/4 cup water Cheese   Mix protein and water. Pour onto sprayed hot skillet (medium heat). Cook lightly both sides. Sprinkle cheese of choice inside. Fold and eat! Macros (pancake only): Cal: 110 // Fat: 1.5 // Sat Fat: 1 // Carbs: 4 //  Fiber: 1 // Pro: 20 // Sugar: 0

In a small bowl, mix protein, seasonings and parmesan cheese.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.In a small bowl, mix protein, seasonings and parmesan cheese.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container. 4 C Chex cereal ¼ C coconut oil, melted 1 scoop Devotion Buttery Blend Flavored Protein Powder Supplement 1 TBSP Italian seasoning 1 tsp garlic powder 1 tsp sea salt ¼ C parmesan cheese   In a small bowl, mix protein, seasonings and parmesan cheese.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.

Whisk the dry and wet ingredients in two separate bowls.  Pour wet into dry ingredients and mix until well blend but do not over mix. Pour batter into muffin pan (pretreated with cooking spray) or use foil liners and top with walnuts, if desired.  Bake at 375 degrees for 15 mins. If center is still soft, continue to bake for an additional 5-7 minutes, checking about every two minutes as ovens cooking times tend to vary.  Let cool in muffin tins before removing the muffins.

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

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

  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 until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. 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. 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.

Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy!Yields 16 servingsPeanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy!Yields 16 servingsPEANUT BUTTER BASE 2 scoops Devotion Angel Food Cake Flavor Protein Powder 1½ C creamy peanut butter ½ C coconut flour ⅓ C pure maple syrup 1 tsp pure vanilla extract dash sea salt   CHOCOLATE TOPPING 1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder ¼ C melted coconut oil ¼ C pure maple syrup   Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients. Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.   Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan. Freeze the bars for 15 minutes to set. After, slice and enjoy! Yields 16 servings   Macros per bar Cal 238 // Fat: 16.2g // Sat Fat: 5.4g // Carbs: 16.7g //  Fiber: 3.1g // Pro: 9.8g // Sugar: 10.2g 

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

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

1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder 1 tsp baking powder 3 oz egg whites 1/4 C smooth Peanut Butter 1/4 C Fat-Free Plain Greek Yogurt 3 TBSP (45g) sugar-free baking chips   Mix all ingredients until well blended.  Scoop 6 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 5-7 minutes.  Be careful not to overbake.  Let them cool for a few minutes and enjoy!! Top with sugar free cool-whip or brownie batter frosting!!  Recipe yields 6 cookies.  *unsweetened applesauce or pure pumpkin can be substituted for yogurt but may affect texture and density. Macros per cookie: Cal 127 // Fat: 7.5g // Sat Fat: 2.3g // Carbs: 9.8g //  Fiber: 3.8g // Pro: 9.6g // Sugar: 1.5g 

Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside.Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool. While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve!Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside.Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool. While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve!Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.Churros: 2 TBSP granulated sugar substitute (or brown sugar alternative) 1 TBSP cinnamon  2 low-carb tortilla wraps   Devotion Protein Fluff: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 C ice 1 C water     Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside. Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool.  While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve! Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.

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

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

1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder 1 tsp baking powder 3.5 oz egg whites 1/4 C pure pumpkin, canned 60 (30g) sugar-free baking chips   Mix all ingredients until well blended and let the batter sit for 5 minutes.  Scoop 5 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 10 minutes.  Depending on your oven, you may require up to an additional two minutes but be careful not to over bake.  They will firm up while they cool! Enjoy!  Recipe yields 5 cookies.   Macros per cookie: Cal 65 // Fat: 2.5g // Sat Fat: 1.3g // Carbs: 7g //  Fiber: 2g // Pro: 7.2g // Sugar: 0g 

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

1 scoop Devotion Angel Food Cake Flavor Protein Powder 3/4 tsp baking powder Pinch of salt 1/4 C all-purpose flour 1/2 tsp vanilla extract 2 1/2 TBSP liquid egg whites 1/4 C pure pumpkin puree, canned 2 tsp light butter/margarine 1 tsp mini chocolate chips   Preheat your oven to 350F and line a baking pan with either a silicone mat or parchment paper.   Add all dry ingredients to a bowl but NOT the chocolate chips. Mix to remove any lumps. Add wet ingredients to another bowl and mix, may need to add a splash of water.  Combine mixtures together and divide out the cookies evenly. Divide to form 10 cookies of equal size. Press mini chocolate chips evenly to each cookie, sprinkle with Himalayan salt if desired, and bake for 8-10 minutes. Remove from oven and allow to cool. Macros for just 1 cookie:  45 Cals 4P/1F/5C Macros for entire batch of cookies:  320 Cals 31P/7.4F/37.5C

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

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

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

Add 4 cups of rice cereal to a large mixing bowl. Add Devotion Angel Food Cake Flavor Protein Powder, and then the wet ingredients. Continue to mix until everything is well incorporated. Press firmly into square baking pan and add sprinkles! Freeze for 15-20 before cutting into fun size squares!Add 4 cups of rice cereal to a large mixing bowl. Add Devotion Angel Food Cake Flavor Protein Powder, and then the wet ingredients. Continue to mix until everything is well incorporated. Press firmly into square baking pan and add sprinkles! Freeze for 15-20 before cutting into fun size squares!   

Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.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 batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 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.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.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 batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 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.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside. 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 batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 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.     Macros per serving (serves 4) Cal: 155 // Fat: 4.9 // Sat Fat: 1.6 // Carbs: 7.4 //  Fiber: 4.3 // Pro: 20.4 // Sugar: 1.4

Preheat oven to 350. Apply non-stick spray/oil to 5 oven-safe ramekins or teacups (or prepare muffin pan for 8 cupcakes) 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 foil liner, sprinkle with baking chips if using, and bake until cooked through, approximately 18 minutes (15 minutes for standard cupcakes), being careful not to overbake.  Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.  .  Macros per cup (⅕ recipe)      

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

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

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

Mix dry ingredients until well blended. Add nut butter and then slowly add water and mix well to desired cookie dough consistency. Fold in chocolate chips and eat off a spoon. No baking required! Recipe yields: 4 Servings

Comfort food doesn't have to make you UN-comfortable!  Pump up your warm weather recipes with protein Cornbread! Mix together in a bowl and put in any form baking pan desired. Bake at 400 degrees for 15-20 or until tops become toasty. Let your protein corn muffins cool, slice, and enjoy.

If using fruit for garnish, wash and prepare fruit first. Peel, core and chop a crisp apple. Sauté in a small skillet until cooked through. Set aside. Prepare cheese filling by blending ingredients until well mixed and set aside. In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used.  Distribute cheese filling evenly between the cooked crepes and garnish as desired. Macros per 1/2 recipe (does not include apples): Cal: 270 // Fat: 8.6// Sat Fat: 2.4 // Carbs: 13.3 // Fiber: 1.3 // Sugar: 5.8 // Pro: 35.7  Macros for optional 1/2 a honeycrisp apple (70g): Cal: 40 // Carbs: 10 // Fiber: 2 // Sugar: 8      

1 scoop Angel Food Cake protein powder 1 cups oats 1/4 C almond flour 1/4 tsp baking powder 1/4 tsp sea salt 1/2 C unsweetened applesauce 1 egg (or 2 egg whites, ¼ C) 1 egg white (2 TBSP) 1/4 C unsweetened almond milk (or other liquid) *Optional (not included in macros): ¼ C mix-ins like chopped nuts, dried fruits, coconut, baking chips. Caramel drizzle for garnish.    Preheat oven to 350. Line a baking sheet with parchment, a silicone baking mat or non-stick foil. In a small bowl combine protein powder, oats, flour, baking soda and salt, then set aside. In a mixing bowl, beat egg, egg white and applesauce until combined. Add almond milk and mix until smooth. Add dry ingredients to wet ingredients and blend well. Stir in optional ingredients, if using. Scoop dough by rounded tablespoonfuls onto baking sheet, approximately 2” apart and flatten slightly, as batter will not spread much during baking. Bake approximately 10 minutes, until set and light golden brown. Transfer to cooling rack and cool completely. Serves: 4 (4 cookies per serving) Macros per 4 cookies (serves 4): Cal: 176 // Fat: 6.8 // Sat Fat: 1.2 // Carbs: 19 //  Fiber: 3.6 // Pro: 11.6 // Sugar: 2.8

Cake ingredients: 1 scoop Brownie Batter protein 1 scoop Angel Food Cake protein 4 pitted dates chopped 1/4 cup hot water 1/4 cup stevia in the raw 2 tbsp coconut flour 2 tsp baking powder 1/2 tsp sea salt 1/2 tsp cinnamon 2 egg whites 1 egg 1/2 cup unsweetened almond milk 1 tsp vanilla extract Topping ingredients: 1 tbsp Angel Food Cake protein 3 tbsp finely chopped walnuts 2 tbsp stevia in the raw 1/8 tsp cinnamon Pinch of sea salt   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 pie pan. In a separate bowl, stir together topping ingredients. Sprinkle over cake. Bake 22-24 minutes. Toothpick should come out clean when inserted into the middle. Cake makes 6 servings.    Macros per serving: Cal: 110 //  fat: 4 // pro: 12 // carb: 17 // fib: 2    

  Preheat oven to 350. Prepare 6 wells of muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pan and sprinkle with oats and candies if desired. Bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and serve warm or store in the refrigerator to enjoy later. Macros per TWO muffins (not including garnishes) Cal: 130 // Fat: 5.5 // Sat Fat: 1.7 // Carbs: 4.5 //  Fiber: 2.4 // Pro: 14.8 // Sugar: 0.6 For waffles: reduce, egg whites to ¼ C. After mixing, pour half of batter onto preheated waffle iron. Cook for 3-4 minutes until golden brown. Repeat with remaining batter. Macros per waffle (not including garnishes) Cal: 195 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro: 22.2 // Sugar: 0.8

Spray a 4” round deep pyrex bowl with non stick spray.  Set aside. Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl. Mix ingredients for lava layer well and pour on top of cake layer.  Add food coloring and/or chocolate chips if desired. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Optional:  ½ scoop brownie batter with 3 oz water makes a yummy glaze! YIELDS 2 SERVINGS.  

*Optional (not included in macros): 1 TBSP butterscotch, cinnamon, peanut butter or white chocolate baking chipsSpray a large mug with non-stick cooking spray. Combine pumpkin, almond milk and egg in mug and mix with a fork. Add Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon, stirring until blended. Microwave for approximately 90 seconds, being careful not to overcook. Allow to cool slightly, as it will be hot. Top with baking chips and dig in with a spoon!This recipe presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 2 ramekins with non-stick, top with baking chips, if using, and bake at 375 degrees approximately 16 minutes.Makes 2 servings.*Optional (not included in macros): 1 TBSP butterscotch, cinnamon, peanut butter or white chocolate baking chipsSpray a large mug with non-stick cooking spray. Combine pumpkin, almond milk and egg in mug and mix with a fork. Add Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon, stirring until blended. Microwave for approximately 90 seconds, being careful not to overcook. Allow to cool slightly, as it will be hot. Top with baking chips and dig in with a spoon!This recipe presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 2 ramekins with non-stick, top with baking chips, if using, and bake at 375 degrees approximately 16 minutes.Makes 2 servings.   

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

Add protein powder to a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack!Add protein powder to a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack!

Protein Carrot Cake Base Serves: 6 1 scoop Devotion Angel Food Cake flavor protein powder 2 TBSP almond flour 2 TBSP coconut flour 1 tsp baking powder 1 tsp cinnamon (or ½ tsp cardamom) ¼ C unsweetened almond milk ¼ C egg whites 1 egg (or ¼ C egg whites) ¼ C carrots, finely grated, packed    Cream Cheese Protein Frosting Serves: 6 4 oz fat free cream cheese, softened 2 oz fat free plain greek yogurt 1 scoop Devotion Angel Food Cake flavor protein powder     Preheat oven to 350 degrees. Use non-stick spray to coat 6 muffin cups and set aside In a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside. In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched. Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired. Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutes Macros per muffin (without frosting): Cal: 64 // Fat: 2.8 // Sat Fat: 0.8 // Carbs: 3.2 //  Fiber: 1.5 // Pro: 6.5// Sugar: 0.8  Cream Cheese Protein Frosting With an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy! Macros for ⅙ frosting recipe: Cal: 40 // Fat: 0.2 // Sat Fat: 0.2 // Carbs: 3 //  Fiber: 0 // Pro: 7 // Sugar: 2

Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordinglyPreheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 tsp cinnamon 1 TBSP brown sugar substitute Single serve (½ oz/15g) pouch of freeze dried apples, crushed 1 egg 1/2 C (122g) liquid egg whites 1/4 C (60g) unsweetened almond or coconut milk 1/2 tsp vanilla extract, if desired   *Optional Toppings: Not included in macros Caramel drizzle, ice cream, chopped nuts if desired     Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to get donuts to release easily. Remove from pan and allow to cool. Serve warm or store in the fridge.   Macros per donut (does not include optional toppings): Cal: 91 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 5.9 //  Fiber: 2 // Pro: 9.1 // Sugar: 2.5   For pans with smaller donut wells, baking time will be shorter. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

Makes 6  Melt coconut oil and stir in protein until smooth and creamy. Pour into silicone mold and sprinkle with shredded coconut and crushed almonds. Freeze until solid. Pop out and enjoy!   1 serving: 1 star

Place coconut oil in bowl and melt in microwave for 20-30 seconds. Add remaining ingredients and mix well. Place in silicone muffin tray and freeze until solid. When ready to eat, remove from freezer and allow to slightly soften. Enjoy! Serving Size: 1 PB Cup Makes 6 PB Cups

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

Preheat oven to 350 degrees. Spray 2 cups of a jumbo muffin pan with nonstick spray. Place room-temp egg whites in a large bowl. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 4 minutes. Continue to beat while gradually adding all remaining fluffover ingredients except protein powder. Beat until stiff peaks form, 2 - 3 minutes. Gently fold in protein powder until just combined. (Do not over-mix. Any remaining bits will break up once cooked.) Evenly and gently divide batter between the two sprayed cups of the muffin pan, allowing the cups to overflow. (Batter will be very light and fluffy.) Bake until a toothpick inserted into the center of one comes out clean and tops have lightly browned, 18 - 20 minutes. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan. Combine icing ingredients in a small bowl. Add 2 tbsp. water, and stir until smooth and uniform. Evenly drizzle icing over fluffovers.MAKES 2 SERVINGSPreheat oven to 350 degrees. Spray 2 cups of a jumbo muffin pan with nonstick spray. Place room-temp egg whites in a large bowl. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 4 minutes. Continue to beat while gradually adding all remaining fluffover ingredients except protein powder. Beat until stiff peaks form, 2 - 3 minutes. Gently fold in protein powder until just combined. (Do not over-mix. Any remaining bits will break up once cooked.) Evenly and gently divide batter between the two sprayed cups of the muffin pan, allowing the cups to overflow. (Batter will be very light and fluffy.) Bake until a toothpick inserted into the center of one comes out clean and tops have lightly browned, 18 - 20 minutes. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan. Combine icing ingredients in a small bowl. Add 2 tbsp. water, and stir until smooth and uniform. Evenly drizzle icing over fluffovers.MAKES 2 SERVINGS     

Method:Bottom layer: In one small bowl, combine 1/3 cup milk with chia seeds... Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency. Once the bottom layer is firm, in a separate bowl, combine the Protein and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding.Method:Bottom layer: In one small bowl, combine 1/3 cup milk with chia seeds... Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency. Once the bottom layer is firm, in a separate bowl, combine the Protein and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding. 1/3 cup + 3 TBSP unsweetened almond milk 2 TBSP Chia Seeds 1 scoop Devotion Brownie Batter protein Method: Bottom layer: In one small bowl, combine 1/3 cup milk with chia seeds... Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency. Once the bottom layer is firm, in a separate bowl, combine the Protein and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding. Toppings: (ALL included in macros) 1/4 cup Mixed Berries 2 Tbsp Fat-free whipped cream Drizzle Sugar-free chocolate syrup Makes 1 serving Macros per serving: Cal: 269 // fat: 10.9 // pro: 27.5 // carb: 22.5 // fib: 12.3

Combine wet and dry ingredients separately (do not mix chocolate chunks, reserve for topping). Add dry ingredients to wet. Mix well, pour into a square baking dish (sprayed with non-stick cooking spray). Spread batter evenly, and place chocolate pieces evenly over the top, so that each square bar will have a chocolate piece on top.Bake at 350 degrees for 18-20 minutes or until set. Cool completely before slicing. Makes 16 servings.Optional topping (not included in macros): Fat-free whipped creamCombine wet and dry ingredients separately (do not mix chocolate chunks, reserve for topping). Add dry ingredients to wet. Mix well, pour into a square baking dish (sprayed with non-stick cooking spray). Spread batter evenly, and place chocolate pieces evenly over the top, so that each square bar will have a chocolate piece on top.Bake at 350 degrees for 18-20 minutes or until set. Cool completely before slicing. Makes 16 servings.Optional topping (not included in macros): Fat-free whipped cream 1 cup oats  4 scoops Devotion Angel Food Cake protein 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 1 cup canned pumpkin purée 1/4 cup sugar-free maple syrup 1/2 cup unsweetened almond milk 16 stevia-sweetened chocolate pieces   Method: Combine wet and dry ingredients separately (do not mix chocolate chunks, reserve for topping). Add dry ingredients to wet. Mix well, pour into a square baking dish (sprayed with non-stick cooking spray). Spread batter evenly, and place chocolate pieces evenly over the top, so that each square bar will have a chocolate piece on top. Bake at 350 degrees for 18-20 minutes or until set. Cool completely before slicing. Makes 16 servings. Optional topping (not included in macros): Fat-free whipped cream   Macros per 1 square bar: Cal: 82 // fat: 2 // pro: 7 // carb: 9.9 // fib: 2.5    

Combine all ingredients in a blender, and blend until very smooth. Fill Pam-sprayed mini muffin tin about 2/3 full per muffin. (Top with chocolate chips at this time if desired.) Bake at 350 degrees for 9-11 minutes. Enjoy!   Recipe makes 18 mini muffins."Combine all ingredients in a blender, and blend until very smooth. Fill Pam-sprayed mini muffin tin about 2/3 full per muffin. (Top with chocolate chips at this time if desired.) Bake at 350 degrees for 9-11 minutes. Enjoy!   Recipe makes 18 mini muffins."

Combine first four ingredients and mix well until it reaches a firm dough consistency. Form into 18 small bite-size balls. Freeze while chocolate coating is being made.For chocolate coating, mix coconut oil, cocoa and sweetener together until dissolved. Dip each frozen bite into chocolate coating and cover, leaving a little of the top uncovered. Remove carefully with a fork. Place on parchment paper and put back in freezer to harden. Any remaining Buckeyes may be stored in an airtight container in the refrigerator for up to a week or frozen for several weeks.  Combine first four ingredients and mix well until it reaches a firm dough consistency. Form into 18 small bite-size balls. Freeze while chocolate coating is being made.For chocolate coating, mix coconut oil, cocoa and sweetener together until dissolved. Dip each frozen bite into chocolate coating and cover, leaving a little of the top uncovered. Remove carefully with a fork. Place on parchment paper and put back in freezer to harden. Any remaining Buckeyes may be stored in an airtight container in the refrigerator for up to a week or frozen for several weeks.  Buckeye Bites: 1/3 C natural peanut butter 1 scoop Devotion Angel Food Cake Flavor protein powder 1 TBSP honey 1 tsp softened coconut oil Chocolate coating: 1 TBSP melted coconut oil 1 1/2 TBSP unsweetened cocoa powder 1 1/2 tsp confectioners powdered sweetener Combine first four ingredients and mix well until it reaches a firm dough consistency. Form into 18 small bite-size balls. Freeze while chocolate coating is being made. For chocolate coating, mix coconut oil, cocoa and sweetener together until dissolved. Dip each frozen bite into chocolate coating and cover, leaving a little of the top uncovered. Remove carefully with a fork. Place on parchment paper and put back in freezer to harden. Any remaining Buckeyes may be stored in an airtight container in the refrigerator for up to a week or frozen for several weeks.   Recipe makes 18 bites Macros per buckeye: Cal: 52.5 // fat: 3.8 // pro: 2.7 // carb: 2.4 // fib: 0.5

1 cup gluten-free 1-to-1 baking flour 2 scoops DEVOTION Angel Food Cake protein powder 1 tsp baking powder Dash sea salt 1/2 cup unsweetened applesauce 2 TB natural peanut butter 1 TB coconut oil softened 1/3 cup sugar-free maple syrup 1 egg white 1 whole egg 1/4 cup stevia-sweetened dark chocolate chips   Method: Mix dry and wet ingredients (except chocolate) in separate bowls. Combine, and incorporate until smooth. Place on silicone baking sheet on a cookie pan, about 1 heaping TB of batter per cookie. Flatten with the rounded end of a Pam-sprayed spoon. Place 5-6 chocolate chips on each cookie. Bake at 375 degrees for 8-10 minutes. Makes 18 cookies. MACROS per cookie: Cal: 75 // Fat: 2.9 // Pro: 3.8 // Carb: 9.3 // Fib: 2.2  

Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)

  Skinny Samoa Girl Scout "Pronuts" Ingredients: 1.5 scoops Devotion Angel Food Cake protein 1/4 cup almond flour 1/4 cup coconut flour 2 TB stevia in the raw 1 tsp baking powder 1 egg white 1/2 cup unsweetened almond milk   Method: Mix dry ingredients together. Add egg white and milk. Mix until well blended. Spread batter evenly in 6 pockets of a nonstick sprayed metal mini donut mold. Bake at 325 degrees for 8-10 minutes. Glaze: 1/2 scoop Devotion Angel Food Cake protein 2 TB calorie-free sugar-free caramel syrup  1-2 TB unsweetened almond milk Mix together and spread over cooled donuts. Garnish: 1/3 melted sugar free dark chocolate bar  1 TB unsweetened shredded coconut Drizzle melted chocolate over donuts and sprinkle coconut lightly over the tops.  *Recipe makes 6 mini donuts MACROS per donut: Cal: 97.5 Fat: 5.3 Pro: 9.7 Carb: 8.1 Fiber: 4.5  

Preheat oven to 350 degrees. In mixing bowl combine eggs, bananas, yogurt, and tea. In separate mixing bowl combine devotion powder, flour, baking soda, salt, and sugar. Slowly combine dry ingredients into wet ingredients. Add morsels. Pour in 8x4 loaf pan. Bake for 20-25 min, or until the middle is no longer liquid. Remove from oven and allow to cool.Combine all topping ingredients except for walnuts. Slice cake, drizzling topping on each slice. Top with walnuts.Preheat oven to 350 degrees. In mixing bowl combine eggs, bananas, yogurt, and tea. In separate mixing bowl combine devotion powder, flour, baking soda, salt, and sugar. Slowly combine dry ingredients into wet ingredients. Add morsels. Pour in 8x4 loaf pan. Bake for 20-25 min, or until the middle is no longer liquid. Remove from oven and allow to cool.Combine all topping ingredients except for walnuts. Slice cake, drizzling topping on each slice. Top with walnuts.Ingredients for Cake: 1 cup Devotion Angel Food Cake Protein Powder 1/2 cup flour 1.5 tsp baking soda 1/2 tsp salt 2 eggs 2 medium, ripe bananas 1/2 cup vanilla greek yogurt 1/4 cup sweeter of choice (we suggest Truvia baking blend) 1/4 cup turbinado or coconut sugar 1/4 pack of Pumpkin Spice morsels 2 Tbsp brewed apple cinnamon tea Ingredients for Topping: 1/2 tbsp melted coconut oil 1/4 cup Devotion Angel Food Cake Protein Powder 4 tbsp brewed apple cinnamon tea 1/4 cup powdered sweetener of choice 1 tbsp milk of choice chopped walnuts   Method: Preheat oven to 350 degrees. In mixing bowl combine eggs, bananas, yogurt, and tea. In separate mixing bowl combine devotion powder, flour, baking soda, salt, and sugar. Slowly combine dry ingredients into wet ingredients. Add morsels. Pour in 8x4 loaf pan. Bake for 20-25 min, or until the middle is no longer liquid. Remove from oven and allow to cool. Combine all topping ingredients except for walnuts. Slice cake, drizzling topping on each slice. Top with walnuts. Nutritional information: 12 servings. 163 calories, 12 g protein, 9 g sugar, 13 g carbs.

For the Chocolate:In double boiler or a tempered glass bowl over a saucepan, melt chocolate until smooth. The water should sit one inch below the glass bottom of bowl and it should be on a simmer, not a boil. Chocolate should not reach over 120 degrees F. Once chocolate has been tempered, add the protein powder and stir until incorporated fully. Continue to warm chocolate and stir occasionally for 10-15 minutes with heat on low. This will dissolve the protein into the chocolate and make it less grainy. Once tempered with protein, you can turn off the heat.For the Filling:In a mixer, combine all ingredients except the crushed cereal. Cream together peanut butter, coconut oil,  and honey. Once combined, add the cereal and mix on high speed until all combined. In candy making molds or paper liners, add just enough chocolate to evenly coat the sides and bottom. Place into fridge to harden. Once hardened, add filling leaving enough room at the top of mold or liners to place a thin layer of more crushed cereal. Push the filling down firmly to compact. Add cereal and then cover with another layer of melted chocolate being sure all edges are sealed. Place back into fridge to harden.For the Chocolate:In double boiler or a tempered glass bowl over a saucepan, melt chocolate until smooth. The water should sit one inch below the glass bottom of bowl and it should be on a simmer, not a boil. Chocolate should not reach over 120 degrees F. Once chocolate has been tempered, add the protein powder and stir until incorporated fully. Continue to warm chocolate and stir occasionally for 10-15 minutes with heat on low. This will dissolve the protein into the chocolate and make it less grainy. Once tempered with protein, you can turn off the heat.For the Filling:In a mixer, combine all ingredients except the crushed cereal. Cream together peanut butter, coconut oil,  and honey. Once combined, add the cereal and mix on high speed until all combined. In candy making molds or paper liners, add just enough chocolate to evenly coat the sides and bottom. Place into fridge to harden. Once hardened, add filling leaving enough room at the top of mold or liners to place a thin layer of more crushed cereal. Push the filling down firmly to compact. Add cereal and then cover with another layer of melted chocolate being sure all edges are sealed. Place back into fridge to harden.Chocolate Shell: 18 ounces of premium, dark chocolate (86% cacao from Ghirardelli was used here) 3/4 measured cup Devotion Nutrition Brownie Batter Protein Powder Filling: 2 1/2 cups, creamy natural, no sugar added peanut butter. I like to use 1 -1/2 cup, fresh ground and 1 cup Adams No-Stir for a smoother texture 3/4 cups Creamed Honey (a honey in solid form) you may substitute with 3/4 cup raw honey. You may need to add more cereal at the end to make it less liquid. 3 tablespoons of coconut oil, measured and then melted. 1 measured cup of Devotion Nutrition's Angel Food Cake Protein Powder 3 cups, crushed Organic Puffed Rice cereal. Crush first, then measure.   For the Chocolate: In double boiler or a tempered glass bowl over a saucepan, melt chocolate until smooth. The water should sit one inch below the glass bottom of bowl and it should be on a simmer, not a boil. Chocolate should not reach over 120 degrees F. Once chocolate has been tempered, add the protein powder and stir until incorporated fully. Continue to warm chocolate and stir occasionally for 10-15 minutes with heat on low. This will dissolve the protein into the chocolate and make it less grainy. Once tempered with protein, you can turn off the heat. For the Filling: In a mixer, combine all ingredients except the crushed cereal. Cream together peanut butter, coconut oil,  and honey. Once combined, add the cereal and mix on high speed until all combined. In candy making molds or paper liners, add just enough chocolate to evenly coat the sides and bottom. Place into fridge to harden. Once hardened, add filling leaving enough room at the top of mold or liners to place a thin layer of more crushed cereal. Push the filling down firmly to compact. Add cereal and then cover with another layer of melted chocolate being sure all edges are sealed. Place back into fridge to harden.  

Mix together in a bowl and put in any form baking pan desired.Bake at 400 degrees for 15-20 or until tops become toasty.Let cool, slice, and enjoy.Mix together in a bowl and put in any form baking pan desired.Bake at 400 degrees for 15-20 or until tops become toasty.Let cool, slice, and enjoy.           

Preheat oven to 350*FMix all ingredients (except walnuts) in a high speed blender or food processorFold walnuts into mixturePoor in all ingredients into pre-sprayed or non-stick muffin or loaf panBake for about 30 minutesNom, Nom, Nom!Preheat oven to 350*FMix all ingredients (except walnuts) in a high speed blender or food processorFold walnuts into mixturePoor in all ingredients into pre-sprayed or non-stick muffin or loaf panBake for about 30 minutesNom, Nom, Nom!No one can resist a nice slice of banana bread. Especially, when it's made with sweet Brownie Batter and crunchy walnuts. You get a taste of banana, walnuts, and chocolate in each bite!  Ingredients: (1 serving) 1 scoop Devotion Nutrition Brownie Batter 2 egg whites 1/3 cup oat bran 1/4 pumpkin puree 1/4 cup water 1/2 banana 1/4 crushed walnuts 1/2 tsp baking powder Instructions: Preheat oven to 350*F Mix all ingredients (except walnuts) in a high speed blender or food processor Fold walnuts into mixture Poor in all ingredients into pre-sprayed or non-stick muffin or loaf pan Bake for about 30 minutes Nom, Nom, Nom!