Snacks

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 granola. For a more convenient option or to have it on hand for multiple recipes, get the Angel Food Cake protein powder 12 pack. 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 granola. For a more convenient option or to have it on hand for multiple recipes, get the Angel Food Cake protein powder 12 pack.  

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! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack 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. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. 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. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Ingredients   1/2 cup (40 g) Devotion® Brownie Batter 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. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack.   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   

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.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. 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. If you want to try the flavor before buying the full size, you can grab a brownie batter protein powder trial pack.

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. For best results, use high-quality ingredients from Devotion Nutrition.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. For best results, use high-quality ingredients from Devotion Nutrition.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! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.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! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.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! If you want to try this flavor yourself, grab a brownie batter protein powder trial pack and start experimenting with your own protein-packed treats. 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! If you want to try this flavor yourself, grab a brownie batter protein powder trial pack and start experimenting with your own protein-packed treats. 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