Delicious Recipes from Devotion

Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.

Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.

Heat and froth your milk (not above 140 degrees). Add protein powder, pumpkin, pumpkin pie spice and froth until combined.  Add your espresso shots to a mug and pour the frothy mixture on top!  Top with sugar free whipped topping and sprinkle with pumpkin pie spice. Enjoy!Heat and froth your milk (not above 140 degrees). Add protein powder, pumpkin, pumpkin pie spice and froth until combined.  Add your espresso shots to a mug and pour the frothy mixture on top!  Top with sugar free whipped topping and sprinkle with pumpkin pie spice. Enjoy!

Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!

Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.

Preheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! You can also try our brownie batter protein powder trial pack, which gives you a sampler of this rich chocolatey flavor  5 COOKIESPreheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! You can also try our brownie batter protein powder trial pack, which gives you a sampler of this rich chocolatey flavor  5 COOKIESPreheat oven to 350 degrees.  Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner.  Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! Yields: 5 Cookies 245 Cal// 25g Protein// 30g Carbs// 5g Fat//5.5g Fiber

In a small blender combine all ingredients with ice to your desired consistency and enjoy!In a small blender combine all ingredients with ice to your desired consistency and enjoy!  Devotion Mocktails... where Happy Hour meets Hydration! Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries and sugar free whip, if desired and enjoy!

  Devotion Mocktails... where Happy Hour meets Hydration! Add all ingredients to a high-speed blender until well blended.  Garnish with a pineapple wedge and enjoy!

Devotion Mocktails... where happy hour meets hydration! Add all ingredients to a shaker bottle and shake well. Rim your glass with salt or tahini, if desired and serve over ice!  Garnish with lime wedge!   If you're feeling extra fancy, you can freeze lime slices in HydroFLEX™ ice cubes and enjoy extra zing in your margarita.  Simply mix 12 oz water with 1 HydroFLEX™ Classic Margarita and add lime slices to your 2" cube ice trays and freeze overnight. 

Devotion Mocktails... where happy hour meets hydration! Add fresh watermelon to a blender bottle and muddle.  Squeeze in fresh lime juice. Add HydroFLEX™ drink powder, water, and shake well.  Rim your glass with salt or tahini, if desired and serve over ice!  Garnish with lime or watermelon wedge!  

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. To make sure you’re always stocked for your snack prep, grab the salted caramel protein powder 12 pack.Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. To make sure you’re always stocked for your snack prep, grab the salted caramel protein powder 12 pack. Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached. Fold in coconut flakes. Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.  If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired. Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.

  Preheat oven to 350 degrees F. Spray a 3x5" mini loaf pan with non-stick cooking spray. In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan. Bake approximately 25 minutes.

Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.INSTRUCTIONS  

Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan.Bake approximately 25 minutes.Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. 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 rectangular baking pan with non-stick cooking spray.In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan.Bake approximately 25 minutes.Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. 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 rectangular baking pan with non-stick cooking spray. In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan. Bake approximately 25 minutes. Notes: Leftovers should be kept in the fridge in an airtight container for up to a week.  For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Whisk all ingredients besides bread together into a batter made with French toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired. Macros do not include fruit or syrup.Whisk all ingredients besides bread together into a batter made with French toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired. Macros do not include fruit or syrup.INSTRUCTIONS Whisk all ingredients besides bread together into a batter made with French toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired.  Macros do not include fruit or syrup.

Creami BaseInstructionsAdd all ingredients to a Ninja Creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Remove from freezer and let sit for a few minutes to loosen sides.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and re-spin to desired consistency. If you prefer a soft-serve ice cream, add a splash of liquid before respin.Top with sugar free caramel syrup, crushed nuts, if desired. Creami BaseInstructionsAdd all ingredients to a Ninja Creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Remove from freezer and let sit for a few minutes to loosen sides.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and re-spin to desired consistency. If you prefer a soft-serve ice cream, add a splash of liquid before respin.Top with sugar free caramel syrup, crushed nuts, if desired.   Creami Base Instructions Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Remove from freezer and let sit for a few minutes to loosen sides.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and re-spin to desired consistency. If you prefer a soft-serve ice cream, add a splash of liquid before respin. Top with sugar free caramel syrup, crushed nuts, if desired. 

INSTRUCTIONS Add all ingredients to a high speed personal blender and blend until smooth and frothy.  Top with sugar free whip cream and caramel syrup if desired, and enjoy! If you want to try it first, grab the salted caramel protein powder sample pack.  NUTRITION  (with 2oz unsweetened almond milk)

  In a personal blender, mix water with Devotion protein powder and then layer over strong brewed coffee. Garnish with sugar-free whipped topping and a drizzle of sugar-free caramel syrup, 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.    Macros (not including optional toppings): Cal: 56 // Fat: .75// Carbs: 2.5 // Fiber: 1 // Sugar: 0 // Pro: 10.3

Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use. Be sure to check out all of the other mug cakes here.Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use. Be sure to check out all of the other mug cakes here.  Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave.  Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy!

Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!Cake 1 scoop Angel food cake flavor protein powder 1 whole egg 1/4 C apple sauce 1/2 tsp baking powder Zest of 1/2 lemon 1 TBSP lemon concentrate Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave.    Icing 1/2 scoop Angel food cake 1 tbsp swerve confectioners (optional) 1 tbsp lemon concentrate Splash of water Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!   Macros for the Entire Cake:  257 calories// 36g P// 15g C (3g Fiber), 7g Fat  

Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Yields 2 mini waffles. 

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into two balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack. Be sure your cream cheese is softened and mix together with 4 tsp milk.  Stir in protein powder.  Frost cooled cookies and enjoy.  Yields 2 cookies.  Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into two balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack. Be sure your cream cheese is softened and mix together with 4 tsp milk.  Stir in protein powder.  Frost cooled cookies and enjoy.  Yields 2 cookies.  

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.   If you want to try the flavor before committing to a full size, you can use a Brownie Batter protein powder trial pack.Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.   If you want to try the flavor before committing to a full size, you can use a Brownie Batter protein powder trial pack.