Snacks

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.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.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.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.  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! You can try the brownie batter protein powder trial pack to get a small sample of this delicious flavor. 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! Stock up with the Devotion brownie protein powder 12 pack for consistent portions in repeat recipes and everyday use.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! Stock up with the Devotion brownie protein powder 12 pack for consistent portions in repeat recipes and everyday use.

CupcakesIn 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 minutesCream Cheese Protein FrostingWith 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!CupcakesIn 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 minutesCream Cheese Protein FrostingWith 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!Protein Carrot Cake Base Serves: 6 1 scoop 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. 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.Tip: If you don’t want to use a full container of protein powder, try the brownie batter protein powder trial pack for a convenient, single-use option. 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.Tip: If you don’t want to use a full container of protein powder, try the brownie batter protein powder trial pack for a convenient, single-use option. 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.

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!