Delicious Recipes from Devotion

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!

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.  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

Combine all ingredients, minus sauce for dipping, until a pancake batter texture is achieved. Over medium heat, warm a skillet or griddle and lightly spray with olive oil cooking spray. Pour batter and cook like a pancake - flip when you start to see bubbles in the middle and light browning on the edges!Slice and serve hot with sauce for dipping.  Yields 1 Serving. Combine all ingredients, minus sauce for dipping, until a pancake batter texture is achieved. Over medium heat, warm a skillet or griddle and lightly spray with olive oil cooking spray. Pour batter and cook like a pancake - flip when you start to see bubbles in the middle and light browning on the edges!Slice and serve hot with sauce for dipping.  Yields 1 Serving. Thank you to Kelli O'Connell (Instagram @inthekitchenwithkelli) for this quick and easy Cheesy Garlic Bread hack!!  Ingredients: 1 scoop Devotion Nutrition Buttery Blend 1/4 cup liquid egg whites 1 tsp minced garlic 1/4 cup shredded Italian cheese blend Italian seasoning to taste 2 Tbsp no-sugar-added marinara (for dipping) Instructions: Combine all ingredients, minus sauce for dipping, until a pancake batter texture is achieved.  Over medium heat, warm a skillet or griddle and lightly spray with olive oil cooking spray.  Pour batter and cook like a pancake - flip when you start to see bubbles in the middle and light browning on the edges! Slice and serve hot with sauce for dipping.   Yields 1 Serving.    Macros: Cal: 250 // Fat: 10.3 // Sat Fat: 5.3 // Carbs: 7 //  Fiber: 1.3 // Pro: 33.3 // Sugar: 0.8

In this recipe we illustrate how to make a healthy protein pizza. It's almost unbelievable how this protein pizza tastes so much like the real thing. Have fun with this base, add any toppings or seasonings your little heart desires and Enjoy! Method: First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FAdd desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown.In this recipe we illustrate how to make a healthy protein pizza. It's almost unbelievable how this protein pizza tastes so much like the real thing. Have fun with this base, add any toppings or seasonings your little heart desires and Enjoy! Method: First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FAdd desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown.In this recipe we illustrate how to make a healthy protein pizza. It's almost unbelievable how this protein pizza tastes so much like the real thing. Have fun with this base, add any toppings or seasonings your little heart desires and Enjoy!  Method: First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*F Add desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown. Macros for entire Pizza: 328 calories, 38g protein, 18g carbs, 12g fat *Does not include toppings of your choice

Preheat oven to 350. Apply non-stick spray/oil to 4 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 small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.Preheat oven to 350. Apply non-stick spray/oil to 4 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 small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.     

2 scoops Buttery Blend protein powder 1 cup of BirchBenders high protein pancake mix 64 g (1/2 cup) Pillsbury sugar free yellow cake mix 1 tsp baking powder 1 (1oz) package of sugar free Jello instant pudding vanilla flavor 2 eggs 1/4 cup of Sukrin Gold brown sugar Alternative*  1 Cup water 1/2 cup of fat free Greek yogurt 1 tsp of vanilla extract 1 1/2 tsp almond extract Mix all ingredients and pour into a bundt pan (spray with non stick).  Bake at 350 degrees for 35 - 40 minutes. *If you substitute Splenda brown sugar use only 2 Tbsp and adjust the points and macros accordingly as they will increase. Makes 12 servings2 WW points per serving on all color plans.97 calories, 15.5 carbs, 1.5 fat, 8.2 protein per serving

Preheat oven to 350. Apply non-stick spray/oil to 4 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. Because bagels and buns are often paired with savory ingredients, the seasonings you choose should be complementary to the ingredients you plan to serve with it. A good starting place is ½ teaspoon of granulated garlic. Italian seasoning is an easy choice, but feel free to switch it up. Dill is delicious, as are latin-inspired spices like cumin and chili powder. Crushed red pepper flakes are a great way to add a little kickIf desired, consider mix-ins or toppings, like cheddar, parmesan or asiago cheese. Chopped sun-dried tomato, chopped dehydrated onion, bacon bits, roasted garlic and even jalapenos make great additions. Sesame seeds or a bit of cornmeal are popular toppings for buns. However, keep in mind that additional ingredients do add to the calorie/macro count.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 small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.Preheat oven to 350. Apply non-stick spray/oil to 4 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. Because bagels and buns are often paired with savory ingredients, the seasonings you choose should be complementary to the ingredients you plan to serve with it. A good starting place is ½ teaspoon of granulated garlic. Italian seasoning is an easy choice, but feel free to switch it up. Dill is delicious, as are latin-inspired spices like cumin and chili powder. Crushed red pepper flakes are a great way to add a little kickIf desired, consider mix-ins or toppings, like cheddar, parmesan or asiago cheese. Chopped sun-dried tomato, chopped dehydrated onion, bacon bits, roasted garlic and even jalapenos make great additions. Sesame seeds or a bit of cornmeal are popular toppings for buns. However, keep in mind that additional ingredients do add to the calorie/macro count.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 small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.       

In a small bowl, mix dry ingredients.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.PRO TIP:  If you prefer a single serving, less calorie dense version (because it's addictive), you can spray your Chex cereal with butter flavor cooking spray before sprinkling on Buttery Blend protein, cinnamon & brown sugar for a real Cinnamon Toast Crunch hack.. no milk necessary!!In a small bowl, mix dry ingredients.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.PRO TIP:  If you prefer a single serving, less calorie dense version (because it's addictive), you can spray your Chex cereal with butter flavor cooking spray before sprinkling on Buttery Blend protein, cinnamon & brown sugar for a real Cinnamon Toast Crunch hack.. no milk necessary!!  4 C Chex cereal ¼ C coconut oil, melted 1 scoop Devotion Buttery Blend or Sinful Cinnamon Flavored Protein Powder Supplement 1TBSP Swerve Granulated Sugar Substitute 1 TBSP Swerve Brown Sugar Substitute 1-2 tsp Cinnamon (+/-)     In a small bowl, mix dry ingredients.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.   PRO TIP:  If you prefer a single serving, less calorie dense version (because it's addictive), you can spray your Chex cereal with butter flavor cooking spray before sprinkling on Buttery Blend protein, cinnamon & brown sugar for a real Cinnamon Toast Crunch hack.. no milk necessary!!

Combine dry ingredients in a medium bowl. Add wet to dry ingredients and mix until batter is well moistened.  Prepare a full size loaf pan by spraying with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees for 20-25 minutes or until golden brown. Slice and serve warm.Combine dry ingredients in a medium bowl. Add wet to dry ingredients and mix until batter is well moistened.  Prepare a full size loaf pan by spraying with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees for 20-25 minutes or until golden brown. Slice and serve warm. 2 scoops or packets of Devotion Buttery Blend protein powder supplement 3/4 C corn meal 1/2 tsp sea salt 2 tsp Mrs. Dash Southwest Chipotle seasoning 1 whole egg 1 C unsweetened almond milk 1/4 cooking oil 1/4 C baking stevia (optional - for sweeter cornbread)     Combine dry ingredients in a medium bowl. Add wet to dry ingredients and mix until batter is well moistened.  Prepare a full size loaf pan by spraying with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees for 20-25 minutes or until golden brown. Slice and serve warm.

2 scoops Buttery Blend Protein Powder Supplement 1/4 C All Purpose Flour (or equal parts Almond Flour) 1/4 C  Swerve Brown Sugar Substitute 1/2 tsp Baking Powder 6 Tbsp Creamy Peanut Butter 1/4 C Unsweetened Apple Sauce 2 tsp Vanilla Extract 2 Tbsp Sugar Free Chocolate Chips   1. Preheat oven to 350F.2. Mix the dry ingredients, making sure to break any brown sugar lumps down, before adding the peanut butter, apple sauce, and vanilla extract. Stir until a dough begins to form.3. Fold the chocolate chips into the dough.4. Divide the dough into 8 pieces and press each between your palms to flatten. (Spray your hands with cooking spray to prevent sticking.) Place the cookies on the baking sheet.5. Bake for 6-8 minutes until the bottoms begin to slightly brown around the edges and the tops are still slightly soft in the center.      

30g Devotion Buttery Blend Flavored Protein Powder Supplement 30-60g Zero Fat Plain Greek Yogurt ½ tsp Baking Powder   Use our 3 ingredient dough recipe for biscuits!  Bake at 350 for approximately 15-18 minutes.  Be careful not to over bake!    PRO TIPS: If your dough is too sticky, let it rest for a minute in the refrigerator prior to baking.  With so many different brands of yogurt on the market, you may need to adjust your protein:yogurt ratio depending on the recipe.  

  1 can (12.5oz) of premium chunk white chicken breast 1 scoop or packet of Buttery Blend Protein Powder Supplement 1/4-1/2 tsp curry 1 tsp mustard 1/4 C water Optional: Sliced green grapes Water chestnuts Mix Buttery Blend protein with the curry, mustard, and water into a sauce. Add sauce to the chicken for a delicious chicken salad. Eat over a salad or in a delicious low carb wrap!

1 scoop Buttery Blend protein 1/4 cup water Cheese   Mix protein and water. Pour onto sprayed hot skillet (medium heat). Cook lightly both sides. Sprinkle cheese of choice inside. Fold and eat! Macros (pancake only): Cal: 110 // Fat: 1.5 // Sat Fat: 1 // Carbs: 4 //  Fiber: 1 // Pro: 20 // Sugar: 0

In a small bowl, mix protein, seasonings and parmesan cheese.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.In a small bowl, mix protein, seasonings and parmesan cheese.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container. 4 C Chex cereal ¼ C coconut oil, melted 1 scoop Devotion Buttery Blend Flavored Protein Powder Supplement 1 TBSP Italian seasoning 1 tsp garlic powder 1 tsp sea salt ¼ C parmesan cheese   In a small bowl, mix protein, seasonings and parmesan cheese.  Set aside.  In a separate large bowl, toss Chex cereal with melted coconut oil until well coated.  Sprinkle dry ingredient mixture over the coated cereal.  Store in an airtight container.

1 scoop Buttery Blend Protein Powder Supplement 1 tsp baking powder  pinch sea salt pinch black pepper 2 whole eggs, beaten 1/4 C finely shredded cheddar cheese  1 TBSP real bacon bits   Preheat oven to 350. Spray a small skillet or pan with cooking spray.  Mix all the ingredients in a medium bowl. Pour into skillet. Bake for 13-15 minutes (13 was perfect in my oven).  

  1 part Devotion Buttery Blend Flavored Protein Powder Supplement 1 part Zero Fat Plain Greek Yogurt ½ tsp Baking Powder   Use this as a base recipe for pretzel bites, bagel bites, cinnamon rolls and more!  If your dough is too sticky, let it rest for a minute in the refrigerator prior to baking.  With so many different brands of yogurt on the market, you may need to adjust your protein:yogurt ratio depending on the recipe. Macros will be dependent on the size of your batch and brand of yogurt you utilize in your recipe. 

Pre-heat oven to 375F.  Spray a mini loaf pan with non-stick butter spray.  Pour batter into prepared pan and bake for 20-25min, until top is golden brown. Allow to cool for 5min.  Enjoy!Pre-heat oven to 375F.  Spray a mini loaf pan with non-stick butter spray.  Pour batter into prepared pan and bake for 20-25min, until top is golden brown. Allow to cool for 5min.  Enjoy!In a medium bowl, combine: 1 scoop Buttery Blend protein powder supplement 1/2 tsp baking powder ¼ tsp garlic powder 1 pinch pink salt 1/4tsp Italian herbs Add to previous mixture: 3tbsp (50g) liquidegg whites 1/4cup (28g) shredded cheddar cheese 1/4cup steamed broccoli, fined chopped <!-- split -->   Pre-heat oven to 375F.  Spray a mini loaf pan with non-stick butter spray.  Pour batter into prepared pan and bake for 20-25min, until top is golden brown. Allow to cool for 5min.  Enjoy!

Mix protein, water, cheese and Italian seasoning in a small bowl while waffle iron is heating.  When the waffle iron is ready, spray it with non-stick cooking spray and pour your batter on the iron. Place one slice turkey pepperoni in each triangle and close the lid.  Let the waffle iron do the work!  Enjoy as is, or dip in no sugar added marinara or pizza sauce!Mix protein, water, cheese and Italian seasoning in a small bowl while waffle iron is heating.  When the waffle iron is ready, spray it with non-stick cooking spray and pour your batter on the iron. Place one slice turkey pepperoni in each triangle and close the lid.  Let the waffle iron do the work!  Enjoy as is, or dip in no sugar added marinara or pizza sauce!        

In a microwave safe container, combine cubed cheese and milk and microwave in 30 second increments until cheese is melted and well combined.  Blend water and protein in a bullet and then mix into cheese sauce. Stir until well blended. Tastes amazing as is over broccoli, cauliflower, potatoes and more!  Or customize this simple sauce into a taco dip, or a cheeseburger mac-n-cheese!  3 Servings  In a microwave safe container, combine cubed cheese and milk and microwave in 30 second increments until cheese is melted and well combined.  Blend water and protein in a bullet and then mix into cheese sauce. Stir until well blended. Tastes amazing as is over broccoli, cauliflower, potatoes and more!  Or customize this simple sauce into a taco dip, or a cheeseburger mac-n-cheese!  3 Servings   1 scoop Buttery Blend Protein Powder  ¼ C. Warm water 3 oz 2% Velveeta cheese, cubed 3 oz unsweetened almond milk   In a microwave safe container, combine cubed cheese and milk and microwave in 30 second increments until cheese is melted and well combined.  Blend water and protein in a bullet and then mix into cheese sauce. Stir until well blended.  Tastes amazing as is over broccoli, cauliflower, potatoes and more!  Or customize this simple sauce into a taco dip, or a cheeseburger mac-n-cheese!   Yields 3 servings   Macros per serving: Cal: 99 // Fat: 3.75 // Sat Fat: 1.35 // Carbs: 4.4 //  Fiber: .4 // Pro: 11.8 // Sugar: 2 

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!   Ingredients: 1 scoop Brownie Batter Protein Powder Supplement 1 cup water 2 cups ice Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!! Optional: Top with our Protein Puppy Chow, mini M&Ms and Sugar Free Chocolate Syrup!     

WAFFLE 1 serving of Devotion Nutrition Angel Food Cake protein  1/4 cup of Birch Benders high protein pancake mix  3 Tbsp of liquid egg white (or 1 egg white) 1/2 cup of water (Spray waffle iron with non stick spray)Make your BAW in your waffle iron and set aside ESPRESSO Prepare your espresso and let it cool down or grab an iced espresso from your local coffee shop.  You need about a 1/2 cup.  Pour into a bowl and dunk each section of your waffle on both sides and set aside. FILLING1 Tbsp of Marscapone Cheese (at room temp)5 Tbsp of Cool Whip Free whipped topping Mix with hand held mixer until well blended COCOA DUSTINGHershey's special dark cocoa powder ASSEMBLYLayer each section of espresso dipped waffle with marscapone topping and dust with cocoa powder.  Repeat until you have a Bigasswaffle Tiramisu stack.   Enjoy!! BAW - 3 WW pointsFILLING - 6 WW pointsENTIRE RECIPE - 9 WW points total on all color plans  

BATTER -1/4 cup coconut oil-1/4 cup unsweetened apple sauce -1 cup stevia/erithrytol-2 eggs- 1 egg white -2 tsp vanilla -1 cup white whole wheat flour -2 scoops @devotionnutrition angel food cake protein powder -1/4 tsp salt-1/2 tsp baking soda -1 tsp baking powder -1/3 cup nonfat Greek yogurt plain CINNAMON SWIRL -3 tbsp brown sugar (or substitute) -1 tbsp cinnamon-1 tbsp almond milk TOPPING-2 tbsp brown sugar (or substitute) -1/4 tsp cinammon ICING (Optional) -1/2 cup confectioners sugar (or Swerve substitute) -1 tsp vanilla extract -1 tsp almond milk    <!-- split -->   1) Mix all batter ingredients in a large mixing bowl until homogenous. 2) In a separate bowl mix cinnamon swirl ingredients. 3) Working in layers, layer one layer of batter followed by a layer of cinnamon swirl until all batter is gone in a pregreased loaf tin. (Make sure you end on a layer of batter not cinnamon swirl!) 4) Mix topping and sprinkle evenly on top of loaf. 5) Using a butter knife to touch the bottom of the loaf tin and zigzag across the batter (this is to make a swirl pattern in your loaf) 6) Bake at 350 degrees for 45 minutes or until toothpick comes out clean.7) Eat plain or drizzle with icing (Mix confectioners sugar, vanilla, and almond milk gradually until icing consistency, adding more if needed.)   Servings: 10 Macros:  140 cal // 9 protein // 9 carbs // 7 fat Thank you Joelle!!  @balancingmd on IG

4 frozen bananas, chopped  1/8 cup cocoa powder  1/8 cup Devotion brownie batter protein powder 2 TBSP nutbutter 1/4 C Unsweetened almond milk (+/-)   Sugar-free dark chocolate chips  <!-- split --> ⠀⠀⠀⠀⠀⠀⠀ 1) Place chopped bananas, cocoa powder, protein powder, and peanut butter into high speed blender or food processor.  2) Blend on high speed, adding almond milk as needed to keep the mixture blending but not over liquefying. Use a rubber spatula to push down ingredients and wipe sides of blender as you go.  3) Mix in chocolate chips and freezer in a freezer safe container for several hours. Defrost for 2-3 minutes before enjoying!    Recipe by Joelle Mouhanna @balancingmd Yields 5 servings Macros per serving: Cal: 165 // Fat: 6 // Carbs: 25 // Pro: 8  ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀  

Combine protein, water, ice and A & W Rootbeer into a blender.Blend until smooth.Combine protein, water, ice and A & W Rootbeer into a blender.Blend until smooth.  1 Scoop Angel Food Cake Protein Powder 1 cup water  1 serving A&W Root Beer Sugar-Free Singles-to-go Drink Mix  6-8 ice cubes Combine protein, water, ice and A & W Rootbeer into a blender. Blend until smooth. Macros (serves 2): 100 Calories// 1.5g grams fat// 1g saturated fat.// 3g carbohydrates// 1g fiber // 20g protein

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!   Ingredients: 1 scoop Angel Food Cake Protein Powder Supplement 1 cup water 2 cups ice   Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!! Optional Toppings: 2 TBSP Almond Butter Fresh Blueberries Sprinkles    

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Fluff design by our friend Karol @flexibledieting4lyfe IG    Ingredients: 30g Angel Food Cake Protein Powder Supplement 1 cup water 2 cups ice Toppings: 13g Oreo cereal 15g Cookies & Cream Pop Tarts cereal 18g sugar-free chocolate syrup 4g Oreo pie crust crumbles   Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!    

In a shaker cup, combine and shake well: ½ scoop Devotion Angel Food Cake Protein 2 oz water Ice Then add: 2 oz whipped cream vodka 1 oz amaretto ½ oz chocolate liqueur Rim your glass and chill. Shake vigorously, pour into chilled glass and enjoy!Tip: To make sure your sprinkles hold on tight to the glass, rim it in honey

Add ingredients to a high-speed blender or food processor and watch it blend into a huge portion of soft-serve ice cream!!Optional: Sprinkles, Sugar-free syrup, and/or Protein Brownie Bits.Add ingredients to a high-speed blender or food processor and watch it blend into a huge portion of soft-serve ice cream!!Optional: Sprinkles, Sugar-free syrup, and/or Protein Brownie Bits.   Ingredients: 1 scoop Angel Food Cake Protein Powder Supplement 1 cup water 2 cups ice sprinkles   Add ingredients to a high-speed blender or food processor and watch it blend into a huge portion of soft-serve ice cream!! Optional: Sprinkles, Sugar-free syrup, and/or Protein Brownie Bits.  

Whisk the dry and wet ingredients in two separate bowls.  Pour wet into dry ingredients and mix until well blend but do not over mix. Pour batter into muffin pan (pretreated with cooking spray) or use foil liners and top with walnuts, if desired.  Bake at 375 degrees for 15 mins. If center is still soft, continue to bake for an additional 5-7 minutes, checking about every two minutes as ovens cooking times tend to vary.  Let cool in muffin tins before removing the muffins.

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 Garnish:  Mini M&Ms Peanut Butter, melted   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

INGREDIENTS 2 servings or scoops of Devotion Nutrition Angel food cake protein powder  1 cup of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box of sugar free Jello instant pudding white chocolate flavor (28g) 1/4 cup of unsweetened applesauce  1 cup of water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Topping - 1 cup of sugar-free cool whip free mixed with a few drops of red food coloring; and of course, sprinkles!!  Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (without topping) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (with topping) Cal: 48.53 // Fat: .98g // Sat Fat: .17g // Carbs: 6.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33   

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Optional: Top with graham cracker crumbs, mini marshmallows, sugar free chocolate syrup and sugar free chocolate chips!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Optional: Top with graham cracker crumbs, mini marshmallows, sugar free chocolate syrup and sugar free chocolate chips!   Ingredients: 1 scoop Brownie Batter Protein Powder Supplement 1 cup water 2 cups ice   Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!! Optional: Top with graham cracker crumbs, mini marshmallows, sugar free chocolate syrup and sugar free chocolate chips!    

INGREDIENTS 2 scoops Devotion Nutrition Angel Food Cake Protein  1 C of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box sugar free Jello instant pudding white chocolate flavor (28g) 1/4 C unsweetened applesauce  1 C water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Frosting:  1 scoop Devotion Nutrition Brownie Batter Protein ¼ C water Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (donut only) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (frosted) Cal: 44.70 // Fat: .48g // Sat Fat: .17g // Carbs: 4.42g //  Fiber: .5g // Pro: 5.75g // Sugar: .33   

  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!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!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 Devotion Brownie Batter Flavor 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 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. 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. 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

  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.  .  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!

1-2 C ice 1 C water 1 scoop Devotion Angel Food Cake Flavor Protein Powder mint extract or flavoring to taste 2 drops food coloring, optional garnish: whipped topping and sprinkles, optional   Add all ingredients to a high speed blender and mix until rich and creamy!  Macros: 100 Calories // 20g Protein //1.5g Fat // 3g Carb // 0g Sugar   

1/2 scoop Devotion Brownie Batter Flavor Protein Powder Mint extract to taste (or zero calorie mint syrup) 1/2 C water 1.5 oz vodka 1.5oz Kahlua Sugar-free dark chocolate to rim glass, if desired Shake, pour, sip! 

Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power. Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend) Macros for entire recipe: Calories 371 // Protein 59g // Fat 8.7g // Carbs 17.2g // Sugar 5.2g

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation! Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ½ tsp cinnamon ¼ tsp nutmeg 1/2 tsp almond or vanilla extract 1 egg ½ C (122g) liquid egg whites ¼ C (60g) unsweetened almond or coconut milk ¼ C (28g) pecans, chopped and skillet toasted  Protein Glaze: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 1/2 tsp almond or vanilla extract Water or almond milk Purple, green and yellow food colorings   Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans. Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely. For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve. Macros per cake (serves 6) Cal: 115 // Fat: 6.3 // Sat Fat: 1.3 // Carbs: 3.4 //  Fiber: 1.7 // Pro: 11.2 // Sugar: 0.4 Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   

Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.  Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.   1 scoop Angel Food Cake Flavor Protein Powder ¼ tsp brown sugar substitute ¼ tsp ground cinnamon 1 cup water 1 cup ice Optional Garnish: Sprinkles, Sugar-Free Whipped Topping, Ground Nutmeg     Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.  

Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired.Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes.Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.To make vegetarian: Use a flax or chia egg instead of a regular egg. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired.Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes.Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.To make vegetarian: Use a flax or chia egg instead of a regular egg. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats. 3 ripe bananas, mashed 1 C unsweetened vanilla almond milk 1/3 C egg whites 1 tsp pure vanilla extract 2 scoops Devotion Angel Food Cake Flavor Protein Powder 2 C old fashioned oats 1 tsp baking powder 1 tsp cinnamon ¼ tsp nutmeg Pinch of sea salt Optional adds: chopped walnuts and/or sugar-free chocolate chips   Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners. To make vegetarian: Use a flax or chia egg instead of a regular egg.  For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer. Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer.    

Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!  

Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Mix all ingredients together until batter is well combined. Stir in chocolate chips.Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!Makes 16 servings 1 serving is 1 slice Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Mix all ingredients together until batter is well combined. Stir in chocolate chips.Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!Makes 16 servings 1 serving is 1 slice    

Mix dry ingredients until well blended. Add nut butter and then slowly add water and mix well to desired cookie dough consistency. Fold in chocolate chips and eat off a spoon. No baking required! Recipe yields: 4 Servings

60Cal 3.3Fat 1Sat Fat 3Carbs 0.9Fiber 0.25Sugar 6.2Pro60Cal 3.3Fat 1Sat Fat 3Carbs 0.9Fiber 0.25Sugar 6.2ProIn a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees. Pour through mesh strainer into non-metallic container or quart jar. Whisk in protein powder, then refrigerate at least 3 hours until chilled.  Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee! Macros per ½ C serving (serves 6)

Comfort food doesn't have to make you UN-comfortable!  Pump up your warm weather recipes with protein Cornbread! 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.

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      

Mix all ingredients well in a large (jumbo) mug and microwave for 2 minutes.  Top it with sugar-free whipped cream and a few sprinkles for good measure!! Plate it or enjoy straight from the mug!!Mix all ingredients well in a large (jumbo) mug and microwave for 2 minutes.  Top it with sugar-free whipped cream and a few sprinkles for good measure!! Plate it or enjoy straight from the mug!!  

Mix dry ingredients well.  Add wet to dry and mix into soft dough.  Scoop into balls and place in the freezer for about 20 minutes.  Melt coconut oil and whisk in protein powder, then drizzle over set truffles.  Sprinkle with cinnamon if desired.  Store in the fridge for up to 4 days. Enjoy! Yields 12 truffles. Serving size: 1 Truffle

Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes.Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist.Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes.Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist.Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes. Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist. Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).

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. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare!Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep.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. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare!Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep. 1 scoop Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ¼ tsp baking soda 1 egg 1/4 C (60g) egg whites 1/4 C (60g) unsweetened almond milk   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. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats. Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare! Macros for half recipe: Cal: 180 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro:19.1 // Sugar: 0.8  Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat. Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep.

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

Make a common size cup of coffee as usual.Mix protein, almond milk (or water) in blender.Mix until it's nice and frothy.Simply pour over top coffee.Add a dash of cinnamon over top and Enjoy!Make a common size cup of coffee as usual.Mix protein, almond milk (or water) in blender.Mix until it's nice and frothy.Simply pour over top coffee.Add a dash of cinnamon over top and Enjoy!  Ingredients: 1 cup freshly brewed coffee 1/2 scoop Devotion Angel Food Cake 1/2 C unsweetened almond milk (or milk of choice)   Method: Make a common size cup of coffee as usual. Mix protein, almond milk (or water) in blender. Mix until it's nice and frothy. Simply pour over top coffee. Add a dash of cinnamon over top and Enjoy!

Canned pineapple rings or pieces 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 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 5 tsp Coconut palm sugar, divided (8 calories, 2g carbs, per donut)   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. For a traditional caramelized “upside-down cake” presentation, sprinkle ½ tsp coconut palm sugar in evenly in each well. Slice pineapple rings, reducing thickness of each slice by half. Remove extra moisture from halved rings by pressing gently with a paper towel and place into donut pan wells. 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 ensure that donuts release easily. Remove from pan and allow to cool, pineapple side up. Serve warm or store in the fridge. Macros per donut (does not include optional topping): Cal: 94 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 7.1 // Fiber: 1.8 // Pro: 9.1 // Sugar: 3.6 For pans with smaller donut wells, pineapple rings may need to have sections removed to fit and baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet.  In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars.  Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve. *Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.

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. 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! YIELDS 2 SERVINGS.  

  Ingredients (Donut): 1 scoop Devotion Angel Food Cake Protein Powder 2 Tbsp Coconut Flour 2 Tbsp Almond Flour 1 tsp baking powder ⅔ cup liquid egg whites ⅓ cup unsweetened vanilla almond milk Ingredients (Cream Filling):  1 scoop Devotion Angel Food Cake Protein Powder ¼4 cup of water or unsweetened almond milk   Pre-heat oven to 350 F* degrees. Use a silicone 6-cavity donut pan, and give it a light coat of non-stick spray.    Donut: Mix dry ingredients together well, making sure there are no clumps.  Add in wet ingredients and stir or whisk until blended.  Divide equally into each cavity.  Make sure the ‘hole’ is covered with the batter.  This will create the well for the cream filling after cooking. Bake for 15 minutes. They should be lightly browned on the bottom but may appeared slightly undercooked. They should have a spongy feel when lightly touched.  Let them cool for a minute and then flip your pan and let them finish cooling.     Cream Filling: Mix together and create a pudding.  Dollop into the center of each donut.  Try not to eat them yet.   Glaze: Option A:  ½ scoop of Devotion Brownie Batter Protein mixed with 3 oz water. Option B:  Melt ¼ cup of Sugar Free Chocolate chips Choose your option.  Drizzle those babies with chocolate, and eat them before anyone else knows you made them!

1 scoop Devotion Nutrition Brownie Batter Protein Powder mint extract or zero calorie mint flavoring 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 ¼  tsp baking powder 1 egg 5 fl oz liquid egg whites 3 fl oz unsweetened almond milk    Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet 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 well, and bake until cooked through, approximately 18 minutes, 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.   Macros per donut (⅕ recipe): Cal: 93 // Fat: 3.9 // Sat Fat: 1.4 // Carbs: 5.5 //  Fiber: 2.9 // Pro: 10.4 // Sugar: 0.3 For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled. Macros per donut (with glaze): Cal: 117 // Fat: 4.3 // Sat Fat: 1.4 // Carbs: 6.3 //  Fiber: 3.3 // Pro: 14.8 // Sugar: 0.3  

*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.   

Preheat oven to 375 degrees. Spray silicone pan or ceramic ramekins with non-stick cooking spray and set aside. If using silicone baking pan, place on firm baking sheet for support.  In a mixing bowl, measure Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon. Stir until blended and set aside.  Mix together pumpkin, almond milk and eggs, then add wet ingredients to dry mixture and stir until combined.  Pour into prepared pan and bake approximately 16 minutes until cooked through. Carefully unmold and serve warm or cool thoroughly before storing in refrigerator.  If desired, mix a ½ scoop Devotion Angel Food Cake Protein Powder with Flex Flavor of your choice and 2-3 TBSP water or unsweetened almond milk and stir until smooth. Drizzle over cakes before serving.   Make 6 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!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!

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. Heat waffle iron and spray with non-stick spray. Pour half of batter into waffle iron and cook until done, 3-4 minutes. Remove carefully and repeat with remaining batter. Pro Tip: Consider making up small zip-top bags containing already-measured dry ingredients. Having “mixes” at the ready makes it possible to throw the batter together in minutes. Ideal for meal prep too, since waffles can be easily reheated in the microwave or toaster.

Protein Carrot Cake Base Serves: 6 1 scoop Devotion 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 degrees. Use non-stick spray to coat 6 muffin cups and set aside In 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 minutes Macros per muffin (without frosting): Cal: 64 // Fat: 2.8 // Sat Fat: 0.8 // Carbs: 3.2 //  Fiber: 1.5 // Pro: 6.5// Sugar: 0.8  Cream Cheese Protein Frosting With 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! Macros for ⅙ frosting recipe: Cal: 40 // Fat: 0.2 // Sat Fat: 0.2 // Carbs: 3 //  Fiber: 0 // Pro: 7 // Sugar: 2

In a blender, mix water with Devotion  protein powder and cinnamon, then add brewed chai to the blender and pulse a few times just to combine. Pour into a mug and garnish with cinnamon, if desired. For an iced latte, omit water and blend brewed chai with with ½ C ice. This will cool the chai, then add protein powder and blend to combine. Pour over ice in a tall glass.

Cupcake Directions:  Preheat oven to 350. Spray or oil 6 wells of a muffin tin (silicone recommended) and set aside. 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. Pour into prepared pan and bake until tops spring back when lightly touched, approximately 16 minutes. Enjoy warm or allow to cool and then frost with optional cream cheese protein frosting. Frosting Directions: With 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! Makes 6 protein cupcakes. Macros for cupcakes             Macros for frosting  

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

Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy!

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

Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy!Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy! 10 oz hot water 1 scoop Brownie Batter protein powder 2 oz. of cold water or almond milk (This is very important to prevent blender explosion!) Simply place all ingredients in blender, blend and pour. Top off with whip cream, if you wish, and enjoy! Macros: Cal: 120 // Fat: 2 // Sat Fat: 1.5 // Carbs: 4 //  Fiber: 2 // Pro: 20 // Sugar: 0  

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.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. 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    

Blend protein, milk in a bullet style blender until frothy. Pour froth on top of black coffee. Garnish with caramel syrup and coconut if desired. Makes 1 serving.Blend protein, milk in a bullet style blender until frothy. Pour froth on top of black coffee. Garnish with caramel syrup and coconut if desired. Makes 1 serving.  5-7 oz. brewed black coffee 1/2 scoop Devotion Angel Food Cake protein 1/2 cup unsweetened vanilla coconut milk *Optional garnishes: Sugar-free, calorie-free caramel syrup Unsweetened shredded coconut   Method: Blend protein, milk in a bullet style blender until frothy. Pour froth on top of black coffee. Garnish with caramel syrup and coconut if desired. Makes 1 serving. Macros per latte: Cal: 65 // pro: 10 // fat: 2 // carb: 1.5 // fib: .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  

Ingredients: 1 scoop Devotion Nutrition Angel Food Cake protein powder 3 TB coconut flour 1/2 tsp pumpkin pie spice 1/2 tsp baking powder Dash sea salt 1/2 cup pumpkin purée 2 TB sugar-free maple syrup 1/2 tsp vanilla 1 tsp coconut oil 2 TB dairy-free whipped topping (I used SO DELICIOUS coco whip) cinnamon garnish   Method: Combine dry ingredients in a medium bowl. Add in pumpkin, syrup, vanilla and oil. Mix well. Place about 1 heaping TB worth of batter on cookie sheet and press down gently to form the cookie. Bake at 325 degrees on a silicone baking sheet or Pam-sprayed cookie sheet. Cool 10 minutes and spread 2 TB whipped topping evenly over the cookies. Makes 6 cookies.   MACROS per cookie with coco whip: Cal: 48 Fat:1.8 Pro:4.6 Carb:5.75 Fib:2.6

  Method:  Preheat oven to 350 degrees F. Spray one 9” cake pan with non-stick spray and set aside. Combine egg whites, greek yogurt, 1/3 cup coconut milk, coconut oil, and extract in a mixing bowl. Whisk together until mixture is smooth. Add 2.5 scoops protein powder, oat flour, coconut sugar, and 3 packets of flex flavor to mixing bowl. Stir together until cake batter is smooth. Pour cake batter into the cake pan and spread out with the back of a spoon. Bake cake in the oven for 28-32 minutes. Let cake cool for about 45 minutes then invert on to a flat surface. Place the coconut flakes on a sheet pan and bake in the oven for about 3-5 minutes, or until they are lightly toasted and golden brown. Set aside. Combine the remainder of frosting ingredients together in a mixing bowl. Blend together using a handheld mixer until frosting is smooth. Spread the frosting on top of cooled cake then sprinkle with toasted coconut. Slice into 12 pieces and enjoy! Makes 12 servings: 1 serving is 1 piece of cake   Nicolette’s Tips * Place the canned coconut milk in the fridge overnight before baking. It will thicken, creating a perfect texture to whip when making the frosting.

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.

These single serving, protein cherry cobbler desserts are a great little 'grab-n-go' snack. Each serving has over 14 grams of protein and only 220 calories. It's hard to believe something this tasty can also be so healthy. Ingredients: 1 scoop Devotion Nutrition Angel Food Cake protein powder 1/3 cup gluten-free oat flour ½ cup almond meal flour ½ teaspoon baking powder pinch of salt 2 eggs 3 tablespoons plain greek yogurt 1 tablespoon honey ½ cup frozen dark cherries, divided     Method: Preheat oven to 350 degrees F. Spray 4 ramekins with nonstick spray and set aside. Whisk together eggs, yogurt, and honey in a mixing bowl until smooth. To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries.  Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries. Bake in the oven for 38-42 minutes and let cool for 30 minutes. Enjoy! Makes 4 servings 1 serving is 1 ramekin of cherry cobbler Macros for 1 serving 220 calories, 14.2g protein, 20.8g carbs, 10.1g fat, 9.6g sugar, 3.5g fiber

For the Chocolate:In double boiler or a tempered glass bowl over a saucepan, melt chocolate until smooth. The water should sit one inch below the glass bottom of bowl and it should be on a simmer, not a boil. Chocolate should not reach over 120 degrees F. Once chocolate has been tempered, add the protein powder and stir until incorporated fully. Continue to warm chocolate and stir occasionally for 10-15 minutes with heat on low. This will dissolve the protein into the chocolate and make it less grainy. Once tempered with protein, you can turn off the heat.For the Filling:In a mixer, combine all ingredients except the crushed cereal. Cream together peanut butter, coconut oil,  and honey. Once combined, add the cereal and mix on high speed until all combined. In candy making molds or paper liners, add just enough chocolate to evenly coat the sides and bottom. Place into fridge to harden. Once hardened, add filling leaving enough room at the top of mold or liners to place a thin layer of more crushed cereal. Push the filling down firmly to compact. Add cereal and then cover with another layer of melted chocolate being sure all edges are sealed. Place back into fridge to harden.For the Chocolate:In double boiler or a tempered glass bowl over a saucepan, melt chocolate until smooth. The water should sit one inch below the glass bottom of bowl and it should be on a simmer, not a boil. Chocolate should not reach over 120 degrees F. Once chocolate has been tempered, add the protein powder and stir until incorporated fully. Continue to warm chocolate and stir occasionally for 10-15 minutes with heat on low. This will dissolve the protein into the chocolate and make it less grainy. Once tempered with protein, you can turn off the heat.For the Filling:In a mixer, combine all ingredients except the crushed cereal. Cream together peanut butter, coconut oil,  and honey. Once combined, add the cereal and mix on high speed until all combined. In candy making molds or paper liners, add just enough chocolate to evenly coat the sides and bottom. Place into fridge to harden. Once hardened, add filling leaving enough room at the top of mold or liners to place a thin layer of more crushed cereal. Push the filling down firmly to compact. Add cereal and then cover with another layer of melted chocolate being sure all edges are sealed. Place back into fridge to harden.Chocolate Shell: 18 ounces of premium, dark chocolate (86% cacao from Ghirardelli was used here) 3/4 measured cup Devotion Nutrition Brownie Batter Protein Powder Filling: 2 1/2 cups, creamy natural, no sugar added peanut butter. I like to use 1 -1/2 cup, fresh ground and 1 cup Adams No-Stir for a smoother texture 3/4 cups Creamed Honey (a honey in solid form) you may substitute with 3/4 cup raw honey. You may need to add more cereal at the end to make it less liquid. 3 tablespoons of coconut oil, measured and then melted. 1 measured cup of Devotion Nutrition's Angel Food Cake Protein Powder 3 cups, crushed Organic Puffed Rice cereal. Crush first, then measure.   For the Chocolate: In double boiler or a tempered glass bowl over a saucepan, melt chocolate until smooth. The water should sit one inch below the glass bottom of bowl and it should be on a simmer, not a boil. Chocolate should not reach over 120 degrees F. Once chocolate has been tempered, add the protein powder and stir until incorporated fully. Continue to warm chocolate and stir occasionally for 10-15 minutes with heat on low. This will dissolve the protein into the chocolate and make it less grainy. Once tempered with protein, you can turn off the heat. For the Filling: In a mixer, combine all ingredients except the crushed cereal. Cream together peanut butter, coconut oil,  and honey. Once combined, add the cereal and mix on high speed until all combined. In candy making molds or paper liners, add just enough chocolate to evenly coat the sides and bottom. Place into fridge to harden. Once hardened, add filling leaving enough room at the top of mold or liners to place a thin layer of more crushed cereal. Push the filling down firmly to compact. Add cereal and then cover with another layer of melted chocolate being sure all edges are sealed. Place back into fridge to harden.  

When it's time to enjoy a little holiday cocktail, why not do it the healthy way. We like to call this "The Not So Naughty Coconut Biscotti".  It has just the right amount of sweetness and a little extra protein boost. Ingredients: 1.5 oz kahlua 4 oz unsweetened coconut milk 4 oz water 1/2 scoop Devotion Angel Food Cake Protein  Method: In shaker, mix protein with water and coconut milk until smooth and creamy. Add Kahlua and continue shaking to mix. Pour on the rocks or serve straight up. Garnish rim with sugar, if you wish. Enjoy!  

Double Chocolate Sea Salt Caramel CupCakes! Wow, that's a mouthful... a mouthful of Yummy Goodness when you try this delicious dessert. Whey Too Sweet has literally just defined their name with this special treat. Method for Cupcakes: Preheat oven to 350 degrees. In mixer, add applesauce, eggs, and vanilla. Turn mixer to low. Combine protein powder, flour, baking soda, creatine powder, sea salt, and sweeter in bowl, and slowly add to mixer. Add chocolate chunks and caramel morsels. Mix on low until all ingredients are combined and batter is smooth.  Line muffin pan with cupcake liners. Optional: to keep the batter from sticking to the cupcake liner, spray with coconut oil or other light oil spray. Spoon batter in muffin pan. 1.5-2 spoonfuls per space. Bake for 20-15 min. Remove from oven and let cool. Cupcakes will sink. Method for Topping: In small saucepan melt coconut oil and chocolate on low. Slowly add protein powder, stirring as you go, until the topping thickens. The composition of each protein powder varies, thus the amount you use will depend on your personal preference for thickness. Once thickened, use a spoon to spread a layer on each cupcake. Top cupcake with chopped caramel-chocolate chunks, and sea salt. Makes 18 cupcakes.

Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown.     

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.           

With some egg whites, Devotion Nutrition's Angel Food Cake Protein Powder and ground flax meal, I was able to capture a bit of that sweet, french toast flavor. Add two slices of ham, two slices smoked turkey breast and a slice of swiss cheese and you get that satiating sweet, salty flavor that busts your weekend breakfast or brunch cravings!In large frypan, medium heat add half of your batter (combine your ingredients) and swirl until evenly distributed. Cook one side and then flip when edges curl away from pan. I use my fingers to flip for best results. Add ham or turkey and swiss cheese. Fold over and let heat melt cheese and warm turkey or ham. Serve warm.With some egg whites, Devotion Nutrition's Angel Food Cake Protein Powder and ground flax meal, I was able to capture a bit of that sweet, french toast flavor. Add two slices of ham, two slices smoked turkey breast and a slice of swiss cheese and you get that satiating sweet, salty flavor that busts your weekend breakfast or brunch cravings!In large frypan, medium heat add half of your batter (combine your ingredients) and swirl until evenly distributed. Cook one side and then flip when edges curl away from pan. I use my fingers to flip for best results. Add ham or turkey and swiss cheese. Fold over and let heat melt cheese and warm turkey or ham. Serve warm.   

Ingredients for Cookie Base: 1 cup whole old fashioned oats ½ cup Devotion Angel Food Cake 2 tbsp raw organic honey 2 tbsp almond butter 1 tbsp. melted coconut oil ¼ tsp. sea salt 1 whole large egg Ingredients for Caramel Layer: ½ cup raw organic honey 4 tbsp. pure maple syrup 1/3 cup natural peanut butter 4 tbsp. melted coconut oil 1 ½ tsp. vanilla extract Ingredients for Ganache: 12 oz. 100% cacao chocolate (Ghirardeli bars) 2 tbsp. melted coconut oil ½ cup Devotion Brownie Batter flavor protein   Preheat oven to 350° Spray spring form pan with baking spray of choice.   Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil, sea salt, and 1 Flex Flavor stick of Creme Brulee . Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache. Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache. Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.

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!