Delicious Recipes from Devotion

  Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk.

Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Yields 16 servingsPeanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Yields 16 servingsPEANUT BUTTER BASE 2 scoops Devotion Angel Food Cake Flavor Protein Powder 1½ C creamy peanut butter ½ C coconut flour ⅓ C pure maple syrup 1 tsp pure vanilla extract dash sea salt   CHOCOLATE TOPPING 1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder ¼ C melted coconut oil ¼ C pure maple syrup   Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients. Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.   Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan. Freeze the bars for 15 minutes to set. After, slice and enjoy! Yields 16 servings   Macros per bar Cal 238 // Fat: 16.2g // Sat Fat: 5.4g // Carbs: 16.7g //  Fiber: 3.1g // Pro: 9.8g // Sugar: 10.2g 

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

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

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

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

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

1 oz Kahlua liquor 1 oz vodka 4 oz water + ½ scoop Angel Food Cake Flavor Protein Powder Splash of Coke Zero   Devotion Cream:  Add 4 oz cold water and 1/2 scoop of Angel Food Cake Protein Powder from Devotion Nutrition to a personal blender and pulse.  Layer vodka and kahlua over ice.  Add Devotion cream followed by a splash of coke.  Enjoy!  And don't forget to always drink responsibly!  

In a microwavable bowl, mix oats, zucchini and water, cover and microwave for 2 minutes and allow to stand for 2 minutes. Stir in cinnamon.For protein icing, combine ingredients and stir until well blended, top oats with icing and garnish with chopped walnuts In a microwavable bowl, mix oats, zucchini and water, cover and microwave for 2 minutes and allow to stand for 2 minutes. Stir in cinnamon.For protein icing, combine ingredients and stir until well blended, top oats with icing and garnish with chopped walnuts  1/2 C old-fashioned oats 1/2 C zucchini, grated 2/3 C water 1/2 tsp cinnamon Protein Icing 1/2 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP cream cheese, softened 3 TBSP water   Topping:  1 TBSP chopped walnuts   In a microwavable bowl, mix oats, zucchini and water, cover and microwave for 2 minutes and allow to stand for 2 minutes. Stir in cinnamon. For protein icing, combine ingredients and stir until well blended, top oats with icing and garnish with chopped walnuts Macros: Cal 356 // Fat 7.5g // Sat. Fat 1.5g // Carb 40.5g // Fiber 6.8g // Sugar 3.5g // Pro 32.2g

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

½ scoop Devotion Angel Food Cake Flavor Protein Powder 1 C orange juice ¾ C ice 1.5 oz vodka Add ingredients to a blender, liquid first, and blend well.  Enjoy! 

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

In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. For convenient single-serve portions, you can use the Angel Food Cake Original 12 Pack. Garnish with sliced banana and chocolate chips and enjoy!In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. For convenient single-serve portions, you can use the Angel Food Cake Original 12 Pack. Garnish with sliced banana and chocolate chips and enjoy! 1/2 C brown rice, cooked 1 scoop Angel Food Cake Flavor Protein Powder (also great with Sinful Cinnamon) 1/2 tsp cinnamon 1 tsp brown sugar substitute 1/2 C water Optional Toppings:  (included in macros) 30 sugar-free chocolate chips 1/2 small banana   In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. Garnish with sliced banana and chocolate chips and enjoy! Makes 1 serving Macros: Cal: 280  // Fat: 4 g // Sat Fat: 2.5 g // Carbs: 40 g // Net Carbs:// 33 g // Fiber: 7 g // Pro: 23 g // Sugar: 7 g    

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

Combine coffee layer ingredients and whisk or whip vigorously for several minutes (at a minimum) to create a rich foam. An electric beater or frother is highly recommended for this unless you haven't had your arm workout this week!!Add milk layer ingredients to bullet blender and pulse a few times until well blended.Pour milk layer over ice and top with coffee foam Enjoy guilt-free Dalgona coffee!!Combine coffee layer ingredients and whisk or whip vigorously for several minutes (at a minimum) to create a rich foam. An electric beater or frother is highly recommended for this unless you haven't had your arm workout this week!!Add milk layer ingredients to bullet blender and pulse a few times until well blended.Pour milk layer over ice and top with coffee foam Enjoy guilt-free Dalgona coffee!!Coffee Layer: 2 TBSP Instant Coffee 2 TBSP Granulated Sweetener (Swerve) 2 TBSP water Milk Layer: ¾ scoop Devotion Angel Food Flavor Cake Protein Powder 1 C water   Combine coffee layer ingredients and whisk or whip vigorously for several minutes (at a minimum) to create a rich foam. An electric beater or frother is highly recommended for this unless you haven't had your arm workout this week!! Add milk layer ingredients to bullet blender and pulse a few times until well blended. Pour milk layer over ice and top with coffee foam Enjoy guilt-free Dalgona coffee!!   Macros per serving: Cal: 81 // Fat: .375g // Sat Fat: 0.75g // Carbs: 2.5g //  Fiber: 0.75g // Pro: 15g // Sugar: 0g

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

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

In a high speed blender, add liquid ingredients first; followed by ice and then dry ingredients. Start on low speed until well blended then slowly increase speed and watch it blend into your own tropical paradise right before your eyes!  Makes a perfect mocktail, just leave out the rum for the kiddos, and as always #drinkresponsibly   In a high speed blender, add liquid ingredients first; followed by ice and then dry ingredients. Start on low speed until well blended then slowly increase speed and watch it blend into your own tropical paradise right before your eyes!  Makes a perfect mocktail, just leave out the rum for the kiddos, and as always #drinkresponsibly    1 scoop Angel Food Cake Protein Powder 6 oz water 2 oz White Rum, regular or tropical flavors 2 C ice In a high speed blender, add liquid ingredients first; followed by ice and then dry ingredients. Start on low speed until well blended then slowly increase speed and watch it blend into your own tropical paradise right before your eyes!  Makes a perfect mocktail, just leave out the rum for the kiddos, and as always #drinkresponsibly    Macros per recipe (w/Pineapple Rum): Cal: 238 // Fat: 1.5 // Sat Fat: 1 // Carbs: 7 //  Fiber: 1 // Pro: 20 // Sugar: 0

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

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

  Mix well and frost cupcakes, rice cakes, oatmeal & more! You may wish to use more or less liquid to adjust consistency. 

Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside. Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.     Macros per serving (serves 4) Cal: 155 // Fat: 4.9 // Sat Fat: 1.6 // Carbs: 7.4 //  Fiber: 4.3 // Pro: 20.4 // Sugar: 1.4

Preheat oven to 350. Apply non-stick spray/oil to 5 oven-safe ramekins or teacups (or prepare muffin pan for 8 cupcakes) and set aside.  In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Pour ⅓ C of batter into each foil liner, sprinkle with baking chips if using, and bake until cooked through, approximately 18 minutes (15 minutes for standard cupcakes), being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can also try the brownie batter protein powder trial pack, which includes a convenient sampler of this delicious flavor so you can see how it fits into your favorite recipes.  .  Macros per cup (⅕ recipe)      

For a single serving, blend: 3/4 C ice 1 C orange juice 1 oz pasteurized (carton) egg whites 1/2 scoop of Devotion Angel Food Cake flavor protein powder PRO-TIP: Enhance the flavor by adding a Devotion HydroFLEX™ Orange Creamsicle stick pack!