Delicious Recipes from Devotion

Preheat oven to 350. Apply non-stick spray/oil to 8 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 together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Preheat oven to 350. Apply non-stick spray/oil to 8 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 together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. 

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 into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. 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. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. 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, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.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 into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. 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. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. 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, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same. 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 into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. 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. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Macros per bundt/muffin (does not include nut butter topping): Cal: 74 // Fat: 3.4// Sat Fat: 0.7 // Carbs: 4.7 // Fiber: 1.8 // Pro: 6.8 // Sugar: 1.8 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, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.

Combine protein powder, and liquid i a glass and using the Devotion frother, froth until desired consistency.  Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!Combine protein powder, and liquid i a glass and using the Devotion frother, froth until desired consistency.  Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!  MACROS:  Calories 56// Fat 0.75 //Carbs 2.5 //Fiber 1 //Protein 10 //Net Carbs 1.5 //Sugar 0 //WW Smartpoints 2

Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!

Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared 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. Remove from pan and allow to cool. Serve warm or store in the fridge. Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared 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. Remove from pan and allow to cool. Serve warm or store in the fridge. 

Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go. Try our blueberry protein powder sample pack for a convenient way to give it a taste! Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go. Try our blueberry protein powder sample pack for a convenient way to give it a taste!

Add milk and protein to a glass and froth or blend until combined. Add ice to your glass and top with shots of espresso!If you prefer a hot macchiato, warm milk for about 30 seconds in the microwave before blending with protein. For a convenient way to have this on hand anytime, try the salted caramel protein powder 12 pack.Add milk and protein to a glass and froth or blend until combined. Add ice to your glass and top with shots of espresso!If you prefer a hot macchiato, warm milk for about 30 seconds in the microwave before blending with protein. For a convenient way to have this on hand anytime, try the salted caramel protein powder 12 pack.

Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy! Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy!

Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish.In your ice shaker or cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime.Add the water and HydroFLEX™ packet to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so.Strain the cocktail into the glass, top off with sparkling water, and garnish with additional lime and cucumber if desired. Sip & Enjoy! Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish.In your ice shaker or cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime.Add the water and HydroFLEX™ packet to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so.Strain the cocktail into the glass, top off with sparkling water, and garnish with additional lime and cucumber if desired. Sip & Enjoy! 

Mix Peach Mango HydroFLEX™ in 8 oz water. Then add 8 oz Orange Mango or plain sparkling water. Shake with ice and pour into glasses for a refreshing mocktail! Garnish with peach slices, if desired. PRO TIP: The amount of water you use will determine how strong the peach flavor is in your mocktail. You can start with less water and sparkling water if you would like a lot of peach... or add more water for a refreshing drink to sip on all day! Mix Peach Mango HydroFLEX™ in 8 oz water. Then add 8 oz Orange Mango or plain sparkling water. Shake with ice and pour into glasses for a refreshing mocktail! Garnish with peach slices, if desired. PRO TIP: The amount of water you use will determine how strong the peach flavor is in your mocktail. You can start with less water and sparkling water if you would like a lot of peach... or add more water for a refreshing drink to sip on all day!

In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.Bake at 350 for 15-20 or until light golden color.Let cool and enjoy with zero guilt.  Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds!Makes 2 Servings In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.Bake at 350 for 15-20 or until light golden color.Let cool and enjoy with zero guilt.  Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds!Makes 2 Servings   Ingredients: 6-7 egg whites at room temp (from whole eggs or carton is fine) 1 tsp Cream of Tartar 1 scoop Angel Food Cake Flavored Protein Powder Supplement   Method: In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder. Spray a bundt pan with non-stick spray and scoop cake batter gently into pan. Bake at 350 for 15-20 or until light golden color. Let cool and enjoy with zero guilt.   Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds! Makes 2 servings: 1 serving is 1/2 of a cake Macros for 1 serving: 100 Cal/ 1.5 F/ 3 C/ 21 P

Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired.Add 2 scoops to your mug and brew espesso right over the ice cream!  Enjoy!Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired.Add 2 scoops to your mug and brew espesso right over the ice cream!  Enjoy!Ice Cream Base 1 Scoop Devotion Angel Food Cake flavor protein powder supplement 2 TBSP Sugar Free Vanilla Pudding Mix Milk or liquid of choice to fill line + 2 oz Espresso Instructions Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired. Add 2 scoops to your mug and brew espresso right over the ice cream!  Enjoy!

Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!When serving option to add whipped cream and sliced strawberries Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!When serving option to add whipped cream and sliced strawberries 1 Scoop Devotion Angel Food Cake Protein Powder 1/4 cup dry oats (blended), oat bran, or oat flour 1/2 tsp. baking powder 2 egg whites (or 1 whole egg) 1/4 cup water or milk 4 strawberries, washed and diced sugar free whip cream     Place all ingredients in a bowl and mix thoroughly Spoon ingredients into waffle maker, let cook, and enjoy! Add whip cream Add fresh strawberries   

Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.  20 fresh strawberries (cored) 1/3 C softened fat free cream cheese 1 scoop Devotion Angel Food Cake protein 1/2 packet sugar free, fat free instant pudding mix (cheesecake flavor) 3 TBSP milk of choice 1 tsp confectioners style powdered sweetener   Toppings: 1 crushed graham cracker sleeve 1 TBSP sugar-free chocolate chips, melted   Method: Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries. Macros per strawberry: Cal: 20.1 // fat: .3 // pro: 1.7 // carb: 2.8 // fib: .4  

In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.

Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini piesWhisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini pies 1 scoop Angel Food Cake protein powder 1 whole egg 1 tsp vanilla extract 1/3 C brown sugar substitute Splash of water 3 TBSP pecan halves (12-16 halves) 1 package 100 calorie mini graham pie crusts Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake!  Yields 4 mini pies

Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich! Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich!   Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.   Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy!  Yields 2 mini waffles, or 1 waffle sandwich!   

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag. 2 scoops Devotion Gingerbread protein 100g oat flour 28g almond flour 1 tsp cinnamon 1/4 tsp baking soda 30g brown sugar substitute 2 TBSP molasses 42g light butter or coconut oil 1 tsp vanilla extract 2 TBSP milk of choice In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.   Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.   Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*   Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer.    If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family!    *PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.     Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies.  Serving: 1cookieCalories: 102Carbohydrates: 11g (Fiber: 3g)Protein: 6g Fat: 3g

INSTRUCTIONS Preheat oven to 350 degrees F.  Spray a large skillet or 13x9 inch baking 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 17-20 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Cooking times may vary depending on your oven. 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. PROTEIN PECAN CRUMBLE RECIPE CAN BE FOUND HERE.  Simple prepare crumble and spoon over batter prior to baking!

  Add milk, protein powder, apple pie spice and brown sugar substitute to a large iced coffee mug and froth until smooth and creamy!  Add ice to your mug and then pour your espresso shots on top!  Top with sugar free whipped topping or cold foam and sprinkle with apple pie spice, if desired! Enjoy!

Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!  Devotion Mocktails... where Happy Hour meets Hydration! 1 stick Devotion HydroFLEX™ Party Punch 1 C Frozen Strawberries 1 C Water 1 C Ice Fresh lime juice, optional Cocktail Option:  2 oz silver rum Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!

Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!Ingredients 2 Scoops Brownie Batter flavor protein powder supplement ¼ C Sugar substitute 1 tsp Baking powder ¼ tsp Salt ⅓ C Almond butter 1 Whole Egg ½ C Unsweetened almond milk 2 TBSP Canned Pumpkin 2 TBSP Sugar-free chocolate chips   Optional toppings: Calorie-free caramel syrup Flaky Salt   Preheat oven to 350f and spray a pan with non-stick spray. Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined. fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish. Add optional toppings, if desired. Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy! Try our brownie batter protein powder trial pack, a perfect way to try the flavor without committing to a full-size tub!   Macros per square: 77 calories, 5g Protein, 6g Carbs (Fiber: 2g), Fat 4g

INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IGINSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG

Blend all ingredients together in a medium bowl until dough forms. Form the dough into 9 sticks and roll in nutritional yeasts (or pork rinds).  Place each stick onto a baking sheet lined with parchment paper, leaving room for expansion as they bake.  Bake at 350F for 5 minutes. Flip and bake an additional 3 minutes.  Remove from oven and allow to cool slightly before cutting each stick into halves.  Enjoy as is, or dip in marinara or other sauce! Recipe yields 9 servings. One serving is 2 halves.  Try the buttery blend powder sample pack to get a taste of their signature buttery blend.