Snacks

1. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted.2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in.3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even.4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between.5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything.6. Slice and enjoy!Makes 16 servings.Recipe by Abby Sink IG @asink61. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted.2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in.3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even.4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between.5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything.6. Slice and enjoy!Makes 16 servings.Recipe by Abby Sink IG @asink6Recipe: 5 C Rice Krispies (or cereal of choice) 1 bag (10 oz) mini marshmallows 2 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 2 TBSP (30mL) sugar-free maple syrup 2 TBSP(28g) Nut Butter    Topping: 1 cup Lily’s sugar-free salted caramel baking chips 2 TBSP (28g) cashew butter (or your favorite nut butter) 2 TBSP (30mL) sugar-free maple syrup   1. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted. 2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in. 3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even. 4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between. 5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything. 6. Slice and enjoy!   Makes 16 servings. Macros for 1:  154cal 30C 4F 5P Recipe by Abby Sink IG @asink6

Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make. Rely on the brownie protein powder 12 pack for consistent servings across repeat recipes.Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make. Rely on the brownie protein powder 12 pack for consistent servings across repeat recipes.   

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

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

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

1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. For convenience, you can try the buttery blend powder sample pack.1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. For convenience, you can try the buttery blend powder sample pack. Makes 14 cookies. Macros for 1:73cal 7C 3F 5P Recipe courtesy of Abby Sink IG @asink6

1. Line a baking sheet with parchment paper.2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe.3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy).4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets.5.  Store in refrigerator and enjoy!Yields 15 truffles Thank you Abby for another delicious recipe!! IG @asink61. Line a baking sheet with parchment paper.2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe.3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy).4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets.5.  Store in refrigerator and enjoy!Yields 15 truffles Thank you Abby for another delicious recipe!! IG @asink6INGREDIENTS 1 scoop (28g) Devotion Nutrition Mocha Java Chip protein powder 2 TBSP (14g) coconut flour 1/4 C (60mL) sugar free syrup 1/2 C (115g) cashew butter  2 TBSP Cacao nibs  1/2 C sugar-free chocolate chips   INSTRUCTIONS 1. Line a baking sheet with parchment paper. 2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe. 3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy). 4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets. 5.  Store in refrigerator and enjoy! Yields 15 truffles  Macros each truffle:  69cal 6C 5F 4P   Thank you Abby for another delicious recipe!! IG @asink6

Combine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!Macros will vary depending on how many popsicles are madeCombine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!Macros will vary depending on how many popsicles are madeIngredients: 1 scoop Devotion Nutrition Brownie Batter Protein powder Water Directions: Combine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!  

INGREDIENTS 2 servings (86g) devil's food cake mix 2 scoops Devotion Brownie Batter flavor protein powder 1/2 C granulated sweetener of choice 5 TBSP Jet Black Cocoa powder 1/2 C unsweetened applesauce* 1/4 C (56g) nut butter of choice (I used crunchy PB) 1/2-1 cup non dairy milk of choice 1 serving (14g) sugar-free dark chocolate chips 1 tsp baking powder INSTRUCTIONS 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine all ingredients except milk in a bowl until well combined. Add almond milk slowly until you get a thick brownie batter consistency. 3. Pour batter into greased or lined baking dish and spread evenly. Bake for approximately 25 minutes or until a toothpick comes out clean.  Be careful not to overbake as oven temperatures vary with brand.  4. Let cool, cut into 9 pieces, and enjoy! If you want to try the flavor first, check out a brownie batter protein powder trial pack.    *the original recipe by @asink6 called for nonfat greek yogurt (which I happened to be out of) so I subbed unsweetened applesauce and they turned out delicious! Macros will vary depending on your choices of some of the ingredients.  Recipe adapted from Abby IG @asink6 and Karol IG @flexibledieting4lyfe  

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

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

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

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

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

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

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

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

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

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

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

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

Spray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy! Spray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!   DRY:   1 scoop Brownie Batter protein powder  1 tbsp Almond Flour ½ tsp baking powder 1 tbsp unsweetened dark cocoa powder  WET: 1 tsp pure vanilla extract 3 tbsp water 1 whole egg ¼ cup unsweetened applesauce   Optional Toppings:  coconut flakes Brownie Batter Frosting (protein + water to desired consistency)   Spray a 4” round deep pyrex bowl with non stick spray.  Set aside. Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Macros (Entire Cake-not including optional toppings): Cal: 309 // Fat: 14  // Carbs: 17 // Pro: 32 // Sugar: 1

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

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