Delicious Recipes from Devotion

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.   

Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!  1 scoop Sinful Cinnamon Protein powder supplement ½ tsp Baking Powder 2 packets Splenda or other sweetener to taste 1 Egg White or 2 TBSP liquid egg whites 3 TBSP Water 1 TBSP pure pumpkin, canned or sweet potato mash Optional Add-ins/Toppings: chopped pecans, chocolate chips, brown sugar substitute, sugar-free whipped topping, cinnamon, etc.  Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!

Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. PROTEIN MICROWAVE CAKE Spray the bottom of a small microwave-oven safe bowl. Sprinkle brown sugar substitute and then lay your pineapple and cherry in the bottom of the bowl. Add remaining ingredients to a separate bowl and mix until combined. Pour batter over pineapple and cherry. Microwave 1 min 30 seconds. Allow to cool for 1-2 minutes and then flip the cake onto a clean plate. 254 calories 26p / 22c / 7f   PROTEIN MINI LOAF 1 scoop Devotion Angel food cake protein 1/4 cup unsweetened applesauce 1 whole egg 1 tbsp brownie sugar substitute 2 pineapple rings 2 cherries    

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 18 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.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 18 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.       

CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTIngredients   2 scoops Devotion Nutrition Buttery Blend protein powder  2 C almond flour or ground almonds 1/2 C sugar-free maple syrup 1/2 C almond butter (or nut butter of choice) Add all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGIngredients 3 scoops Sinful Cinnamon Protein 2 tsp cinnamon 1 tsp nutmeg 2 C pure pumpkin puree 2 C liquid egg whites Add all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°. Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!

*This recipe yields 4 tartlets or a single small sweet potato pie. Crust24 blended teddy graham crackers or sugar free graham cookies1/2 cup almond flourCinnamon 1-2 tbsp sugar free syrup Pie filling 1 cup pure pumpkin purée 1 scoop Sinful Cinnamon protein1 whole egg Cinnamon, nutmeg and Pumpkin Pie spice to taste Blend cookies and add almond flour to a bowl. Add a few splashes of sugar free syrup and mix. Using clean hands, press crust firmly into individual tartlet pans or pie plate.  Combine the pumpkin puree  with the protein and egg and add cinnamon and spices.  Divide filling evenly between tart pans or pour into pie dish. Top with pecans, if desired.  Place filled pan(s)  into the oven for 12-15 minutes at 400.   Once cooled, top with sugar free cool whip if desired.  273 cals 13P / 18 C / 16 F each mini pie

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. The key is low and slow. You can try it yourself with a brownie batter protein powder trial pack, which includes a convenient sampler of this rich, chocolatey flavor perfect for baking or shakes. 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. The key is low and slow. You can try it yourself with a brownie batter protein powder trial pack, which includes a convenient sampler of this rich, chocolatey flavor perfect for baking or shakes.   Method: 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. 

Prep: Prepare muffin tin by lining with 12 muffin papers or use silicone or foil muffin cups that have been sprayed lightly with non-stick spray. Preheat oven to 300 degrees.  Crust: Blend all crust ingredients in small food processor until the nuts are well chopped and resemble crumbs. Spoon approximately 2tsp into each cup of the muffin tin. Use a shot glass or similar-size tool and tamp down the mixture to form the crust. Filling: Beat together the cream cheese, yogurt, sweetener, and flavoring extracts until smooth. Add Devotion Nutrition Angel Food Cake Protein powder, egg whites and egg mix just till blended. Do not over mix. Combine: Spoon batter into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 14-18 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 in pan 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. Serving Size: 3 Cheesecake cups Notes: When making the crust, feel free to substitute other nuts. Cashews, pistachio, walnuts and hazelnuts are all great choices. Coconut flour, oats, graham cracker crumbs, or crushed cookies can be used in place of the almond flour, but you will want to add 2 teaspoons of melted butter or coconut oil to get the bits to stick together to form a crust. Skip the crust entirely, if you prefer, and double the filling to make 6 crustless cheesecake cups that have 72 calories (10p 4c 1f) each. For the filling, cream cheese may be replaced with an equal amount of additional greek yogurt, or cottage cheese may be substituted. Doing so, increases the protein and reduces carbs, but only very slightly. For convenience when shopping and measuring, you may wish to use a standard 5.3oz cup of greek yogurt and 4oz cream cheese or cottage cheese. Using reduced-fat or full-fat versions of the yogurt and/or cream cheese will result in higher fat content and higher calories. These adjustments allow you to work with the ingredients you have most easily available to you or that best meet your nutritional needs. Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.

 Ingredients 2 scoops Sinful Cinnamon Protein powder  4 C old fashioned oats lots of cinnamon 1/4 C brown sugar substitute 2 TBSP melted coconut oil 1 C  pure pumpkin, canned Optional Mix-Ins:  raisins, chocolate chips, seeds, dried fruits/berries Instructions Mix dry ingredients including protein powders in a large mixing bowl. Melt coconut oil and drizzle into dry ingredients. Add canned pumpkin and mix into dry ingredients until thoroughly covered. Line a baking sheet with waxed paper or spray with non-stick.  Spread granola mixture evenly and bake at 325 approximately 30-45 minutes, until crunchy.  It might be helpful, depending on your oven, to remix the granola halfway through baking! Remove from oven and allow to cool. Add optional toppings. Store in an airtight container or portion out into little single serving baggies. Yields 12 servings - 116 cal  5.5 P / 15 C / 3.5 F  Serving suggestion: Enjoy plain, or as a cereal with almond milk, or sprinkle it over yogurt for a delicious parfait.  

1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheels1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheelsRoll Ingredients:   20g Devotion Nutrition Sinful Cinnamon Devotion Protein Powder 16g Almond Flour 1/4 tsp Baking Soda 1 tsp Cinnamon 60g Canned Pumpkin, Puree 30g Zero Calorie Maple Syrup 40g Egg Whites 28g Nut Butter of choice Dash lemon juice 1/4 tsp Vanilla Extract Cream Cheese Frosting Ingredients: 115g Nonfat Greek Yogurt 112g Non Fat Cream Cheese 10g Devotion Nutrition Angel Food Cake flavor protein powder 9g Swerve Confectioner sugar substitute Directions:1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together7. Add dry ingredients to wet ingredients and mix together until blended 8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling. 14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!   Servings: 6 slicesCal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.INGREDIENTS 1 C Oats 1 C Liquid Egg Whites 1 C Unsweetened Apple Sauce 5 Scoops Devotion Sinful Cinnamon Protein 1 TBSP Baking Powder 1 Granny Smith Apples, chopped 1 TBSP Swerve Brown Sugar Substitute and Cinnamon To Taste ¼ Cup Lily’s Chocolate Chips, Save Some to Sprinkle on The Top (Optional) INSTRUCTIONS   Yields approximately 12 muffins. MACROS PER MUFFIN: 110 calories// 11.5g P// 2g Fat// 13g C// 3g Fiber    

Mix all ingredients until well combined and pour into two prepared mini loaf (3x5) pans.  Bake 15 +/- minutes at 350 degrees in a preheated oven.Mix all ingredients until well combined and pour into two prepared mini loaf (3x5) pans.  Bake 15 +/- minutes at 350 degrees in a preheated oven.         

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving.        Icing   Makes 2 mini loaves. 200 cal  20p/ 11c/ 8.5f  per loaf