Delicious Recipes from Devotion

Preheat oven to 350F and spray your muffin pan, or line with liners. Mix all dry ingredients together, then add your wet. Mix well and divide into 4 muffins. Bake approximately 18 minutes. Remove from oven. If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown. Remove from oven, add a mini candy cane or mint chips and cool. Store in the refrigerator for up to a week, if they last that long!Nutritional info is without the garnishings Preheat oven to 350F and spray your muffin pan, or line with liners. Mix all dry ingredients together, then add your wet. Mix well and divide into 4 muffins. Bake approximately 18 minutes. Remove from oven. If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown. Remove from oven, add a mini candy cane or mint chips and cool. Store in the refrigerator for up to a week, if they last that long!Nutritional info is without the garnishings   Directions: Preheat conventional oven to 350F and spray your muffin pan, line with foil liners or use a silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 4 muffin cavities.  Bake for aproximately 18 minutes.  Remove from oven.  If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown.  Remove from oven,  add a mini candy cane or mint chips and cool.   Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 4 jumbo cupcakes/muffins.    

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

INGREDIENTS 2 scoops Sinful Cinnamon protein powder supplement 1 TBSP Swerve brown sugar substitute ½ C baking Stevia 250g pure pumpkin, canned 4 oz cream cheese, softened 2 oz greek yogurt 2 oz cottage cheese 2 whole eggs Preheat oven to 350° and place a baking dish filled with 1" water to create a humid environment and lessen cracking.  Add wet ingredients to blender and combine.  Add dry ingredients to wet and blend again until well combined, smooth and creamy. Spray 2-4" mini springform pans with cooking spray and fill.  Place in preheated oven for 30 minutes.  Remove from oven to cool.  Top with optional nuts or sugar free whip and enjoy! PRO TIP:  I used full fat ingredients to satisfy a keto diet, however feel free to experiment with lower fat, fat-free options and/or egg whites only; noting that this will affect texture and possibly cooking time.  Yields: Two (2) 4" mini cheesecakes Macros will vary depending on brand/type of cheeses and yogurt used.  

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

Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! INGREDIENTS 1 scoop Devotion Nutrition Brownie Batter Protein powder 1 tsp Baking powder 1 TBSP jet black cocoa powder 1 Egg whisked 1/4 C Canned pumpkin  1 tsp Vanilla extract 1 TBSP Water  14g Sugar-free dark chocolate chips 7g Mini M&Ms Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!! 

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

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

  Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run! Add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.

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

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving.   Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Recipe by Kyla McDonald.

Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdMix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdINGREDIENTSCARROT CAKE   1 scoop Devotion Nutrition Sinful Cinnamon protein powder 2 C white whole wheat flour 1 tsp cinnamon 1/2 tsp ground nutmeg 3 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 large eggs 1 C plain Greek yogurt 1/3 C coconut oil, melted 2/3 C sweetener (maple syrup, stevia, erithrytol, etc.) 1 C almond milk 1 TBSP vanilla extract 2 C grated carrots 3/4 C chopped walnuts ⠀MAPLE CREAM CHEESE ICING 4 oz low-fat cream cheese, room temperature 1/2 C sugar free maple syrup 1/2 C substitute confectioners sugar 1 tsp vanilla Unsweetened almond milk (to desired consistency) ⠀INSTRUCTIONS Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!) Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean. While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice. Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired. Recipe by Joelle Mouhanna, @balancingmd

COOKIES: 1 scoop Sinful Cinnamon flavor protein ½ C old fashioned oats, ground 1-2 tsp cinnamon 1 tsp pure vanilla 4 TBSP nut butter ¼ C pure maple syrup   OPTIONAL TOPPINGS: Sugar-free white chocolate chips Crushed Pecans Cinnamon Brown sugar substitute Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies. 

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

Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside.Prepare crumble:  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven.Cool, slice, and enjoy!  Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside.Prepare crumble:  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven.Cool, slice, and enjoy!  CAKE INGREDIENTS 1 Scoop Sinful Cinnamon Flavor protein powder supplement 1 egg white 1 whole egg 1/2 C old fashioned oats 1 medium mashed sweet potato 1/4 C almond milk 2 TBSP water 1/2 tsp baking powder 1 tsp cinnamon  CRUMBLE TOPPING   2 TBSP coconut oil 1/3 C chopped pecans 1/3 C brown sugar substitute 1 scoop Buttery Blend protein powder supplement Cinnamon to taste INSTRUCTIONS:   Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside. Prepare crumble:  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more Buttery Blend protein! Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven. Cool, slice, and enjoy!            

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

INGREDIENTS LOAF 2 scoops brownie batter protein powder 1 1/4 C white whole wheat flour 1/2 C cocoa powder 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2/3 C stevia, erythritol, etc. 1 C grated zucchini, packed (no spaces!) 1 C plain yogurt 1/4 C coconut oil, melted 1 tbsp vanilla extract 1/2 C sugar free chocolate chips 1/2 C crushed walnuts 2 egg whites ⠀CHOCOLATE GLAZE 1/2 C sugar free chocolate chips, melted 2 tbsp almond butter 1 tbsp almond milk 1/8 C substitute confectioners sugar ⠀INSTRUCTIONS Mix dry ingredients except for walnuts and chocolate chips in a large bowl. Add egg white, vanilla extract, coconut oil, yogurt, and zucchini and mix until homogenous.⠀Fold in walnuts and chocolate chips (saving a handful to sprinkle on top) until well incorporated.⠀Pour batter into a pregreased/sprayed pan and tap on counter to remove air bubbles. Sprinkle remaining chocolate chips on top.⠀Bake at 350F for 30-40 minutes. Remove from oven and allow to cool on rack. Thank you @balancingmd - Joelle Mouhanna

In a personal blender, mix water with protein powder and then layer over brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired. If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired. In a personal blender, mix water with protein powder and then layer over brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired. If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.   ½ scoop/packet Sinful Cinnamon flavor protein powder ¼-⅓  C water 6-8 oz brewed hot coffee In a personal blender, mix water with protein powder and then layer over brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.  If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.     Macros (not including optional whip): Cal: 56 // Fat: .75// Carbs: 2.5 // Fiber: 1 // Sugar: 0 // Pro: 10.3

  Method: Add all ingredients to a medium mixing bowl and whisk thoroughly. Cook on non-stick pan until lightly brown on one side. Flip sides and repeat. Garnish with additional pecans and top with sugar free syrup, if desired.  

Combine brown sugar substitute and cinnamon in a large mixing bowl. Add chopped apples and stir to make sure they are well coated. In a separate bowl use a hand mixer and combine stevia and coconut oil until light in color and fluffy (around 3 minutes). Add in eggs, vanilla, and oat milk and mix with hand mixer until fully incorporated.Add in flour, protein powder, baking powder, and salt and mix with hand mixer until just mixed but do not over mix.Stir in by hand the 3/4 of the cinnamon apples by hand. (Keep about 1/2 a cup to the side)Pour batter into loaf pan presprayed with non-stick spray and pour remaining apples on top until evenly coated. Tap loaf pan on counter to remove air and bake at 350F for 1 hour to 1 hour and 20 minutes or until toothpick comes out clean from center.Thank you Joelle Mouhanna @balancingmdCombine brown sugar substitute and cinnamon in a large mixing bowl. Add chopped apples and stir to make sure they are well coated. In a separate bowl use a hand mixer and combine stevia and coconut oil until light in color and fluffy (around 3 minutes). Add in eggs, vanilla, and oat milk and mix with hand mixer until fully incorporated.Add in flour, protein powder, baking powder, and salt and mix with hand mixer until just mixed but do not over mix.Stir in by hand the 3/4 of the cinnamon apples by hand. (Keep about 1/2 a cup to the side)Pour batter into loaf pan presprayed with non-stick spray and pour remaining apples on top until evenly coated. Tap loaf pan on counter to remove air and bake at 350F for 1 hour to 1 hour and 20 minutes or until toothpick comes out clean from center.Thank you Joelle Mouhanna @balancingmdINGREDIENTS    1 scoop angel food cake protein powder 1 1/4 cups white whole wheat flour  1/2 cup brown sugar 1 tbsp cinnamon 2.5 large Granny Smith apples, peeled and diced 1/3 cup stevia/erythritol combo 1/2 cup coconut oil 8 tbsp egg whites (or 2 whole eggs) 1/2 cup oat milk, room temperature 2 tsp vanilla extract 2 tsp baking powder 1/2 tsp salt INSTRUCTIONS Combine brown sugar substitute and cinnamon in a large mixing bowl. Add chopped apples and stir to make sure they are well coated. In a separate bowl use a hand mixer and combine stevia and coconut oil until light in color and fluffy (around 3 minutes). Add in eggs, vanilla, and oat milk and mix with hand mixer until fully incorporated. Add in flour, protein powder, baking powder, and salt and mix with hand mixer until just mixed but do not over mix. Stir in by hand the 3/4 of the cinnamon apples by hand. (Keep about 1/2 a cup to the side) Pour batter into loaf pan presprayed with non-stick spray and pour remaining apples on top until evenly coated. Tap loaf pan on counter to remove air and bake at 350F for 1 hour to 1 hour and 20 minutes or until toothpick comes out clean from center.   Thank you Joelle Mouhanna @balancingmd

Chicken: 2 scoops Buttery Blend protein or 1 scoop Protein + 1 C all purpose flour  1-2 tsp sea salt 1-2 tsp garlic powder 1/2 tsp black cracked pepper 3 large boneless skinless chicken breasts, halved horizontally to make 6 fillets* 1 egg and 1/4 cup egg whites 4 tablespoons olive oil, divided Marsala Sauce: I container of brown or Cremini mushrooms, sliced Chopped green and red peppers (optional) 4-5 cloves garlic, minced or squeeze garlic 1 C dry Marsala wine 1 1/4 C low-sodium chicken broth (or stock) 2 TBSP fresh chopped parsley or squeeze parsley Sea salt and pepper to taste   INSTRUCTIONS •Mix the Buttery Blend protein, salt, garlic powder and pepper in a shallow bowl. Mix the egg and egg whites in another bowl. Dredge the chicken in the eggs and then coat in the protein mixture and shake off excess. •Heat 4 tablespoon oil  in a large pan or skillet over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). •Once chicken is brown, add marsala wine, garlic, parsley, salt and pepper and veggies and let everything cook together on medium heat and cook until the veggies are tender and the chicken is ready. • Garnish with chopped parsley and continue to season as desired and serve immediately. •Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.    -  - 

INGREDIENTS 3 lbs ground turkey 1 to 2 lbs ground beef 2 whole eggs 1/4 C ground oats 1/4 C bread crumbs 1 jar low sugar sauce or marinara 1/2 scoop Buttery Blend protein powder supplement Italian seasoning to taste Parmesan cheese Optional, garlic cloves or diced onions INSTRUCTIONSPreheat oven to 400°.  Mix ground turkey and beef together.  Work in eggs.  Add spices, protein, bread crumbs, oats, and parmesan cheese and mix well by hand.Roll into evenly sized meatballs and place on a baking sheet lined with foil.  Bake for 15 minutes and remove from oven.  Transfer meatballs from baking sheet to large sauce pan and toss  with sauce.  Simmer for an additional 10-20 minutes for even more tender meatballs! Serving Suggestions:  serve over pasta or make meatball sliders! Get 12 individually portioned servings for convenient, on-the-go protein with the buttery blend powder 12 pack.

Use this healthy crumb topping to make a healthier version of your favorite holiday recipes!INSTRUCTIONS:In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!Use this healthy crumb topping to make a healthier version of your favorite holiday recipes!INSTRUCTIONS:In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  Use this healthy crumb topping to make a healthier version of your favorite holiday recipes! INSTRUCTIONS: In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more Buttery Blend protein! This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!

3 oz 2% Velveeta cheese, cubed 1/3 C water  1 scoop Buttery Blend Protein  dash of sea salt, optional 2 cups pasta of choice 2 TBSP bread crumbs, optional  Combine cheese and water in a microwave safe bowl. Heat in 20-30 second increments, stirring often until melted.  Add Buttery Blend protein and whisk until smooth.  Pour over prepared pasta (we used chickpea spirals) and mix well.  Spray a small sauté pan with a generous amount of Pam butter or coconut oil spray and add breadcrumbs. Saute over medium heat until browned and sprinkle over pasta.  For a convenient option to try this yourself, grab a buttery blend powder sample pack and enjoy!!  

In a microwave safe bowl that is sprayed with non stick. Mix ingredients and microwave on high for 45 - 50 seconds. Slice and toast. Macros: 114 calories // 20g P // 1.5g F // 4g C // 2SP WW all plans Try it yourself with the buttery blend powder sample pack.