Delicious Recipes from Devotion

Combine all dry ingredients into a large mixing bowl. Make a little well in the center and add wet ingredients until mixture is thick and tough to stir. It should come together like a dough and be able to form into balls. If the mixture is too dry, add a small amount of water until it comes together. Roll into balls and place in an air tight contain in the refrigerator. Enjoy! Combine all dry ingredients into a large mixing bowl. Make a little well in the center and add wet ingredients until mixture is thick and tough to stir. It should come together like a dough and be able to form into balls. If the mixture is too dry, add a small amount of water until it comes together. Roll into balls and place in an air tight contain in the refrigerator. Enjoy! 

Mash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden.  You can interchange all of Devotion Protein Powders for flavor change up on your granolaMash the bananas at the bottom of the lightly sprayed pan. Sprinkle frozen fruit on top of bananas.  Sprinkle oats on top of the frozen fruit and then blend milk with Angel Food Cake protein and pour over the top. Top with slivered almonds on top and sprinkle with cinnamon, if desired. Bake at 350 for 30-45 min or until bottom is golden.  You can interchange all of Devotion Protein Powders for flavor change up on your granola 

1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper or spray with nonstick cooking spray. 2. Mix together crust ingredients. This should be a slightly crumbly dough. You can add more/less applesauce as needed. 3. Press dough down evenly into pan. Bake for 10 minutes. 4. While crust is cooking, whisk together filling ingredients until fully combined. When crust is done, add filling to the top and spread evenly. 5. Lower oven temp to 325°F. Bake for another 15 minutes. 5. Let cool completely, cut, and enjoy! *optional, add powdered sugar, cool whip, etc to the top! Makes 12 bars. You can get your own buttery blend powder 12 pack to make multiple batches, ensuring consistent flavor and protein in every bar.  1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper or spray with nonstick cooking spray. 2. Mix together crust ingredients. This should be a slightly crumbly dough. You can add more/less applesauce as needed. 3. Press dough down evenly into pan. Bake for 10 minutes. 4. While crust is cooking, whisk together filling ingredients until fully combined. When crust is done, add filling to the top and spread evenly. 5. Lower oven temp to 325°F. Bake for another 15 minutes. 5. Let cool completely, cut, and enjoy! *optional, add powdered sugar, cool whip, etc to the top! Makes 12 bars. You can get your own buttery blend powder 12 pack to make multiple batches, ensuring consistent flavor and protein in every bar.     

Combine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy!*8 oz cooled coffee can also be usedCombine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy!*8 oz cooled coffee can also be used    Combine all ingredients.  Adjust liquid if necessary.  Pour into popsicle molds, freeze until set and enjoy! *8 oz cooled coffee can also be used  

Add chickpeas, water and seasonings to food processor or high speed blender and blend for approximately 6-8 minutes or until desired consistency and texture is achieved.  Fold in Buttery Blend protein powder until well combined.  Macros depend on how many servings. Top with EVOO and additional garlic or seasonings, optional.  Serve immediately.Add chickpeas, water and seasonings to food processor or high speed blender and blend for approximately 6-8 minutes or until desired consistency and texture is achieved.  Fold in Buttery Blend protein powder until well combined.  Macros depend on how many servings. Top with EVOO and additional garlic or seasonings, optional.  Serve immediately.   

Add all ingredients to a high speed blender and mix until rich and creamy!Add all ingredients to a high speed blender and mix until rich and creamy!

Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments until melted, stirring as you go.  Stir in protein powder until fully blended with coconut oil/chips mixture.Using a silicone muffin pan, fill each cavity with a small amount of the chocolate mixture to cover the bottom and use a small spoon to bring the mixture up the sides to create a cup.  Place the in the freezer for about 5 minutes to set.While the chocolate is setting, prepare the filling by combining the nut butter and mashed banana in a small bowl, mixing until smooth.Divide the mixture evenly between your cups (about 12 mini or 6 regular) and cover with the remaining melted chocolate mixture.  Use a spoon to smooth out the top, and then freeze for a minimum of 10 minutes for everything to set.Store in an airtight container in the fridge for up to a week or in the freezer for longer periods.   

Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!Add all ingredients to a small bowl and stir well! Want to taste it before buying the full size? Grab a brownie batter protein powder trial pack Enjoy!

Blend all together with the Devotion Nutrition frother or blender. Pour into your coffee as you would any other creamer. This not only adds the PERFECT flavor but boosts your day with a little added protein depending on how much creamer you use. Blend all together with the Devotion Nutrition frother or blender. Pour into your coffee as you would any other creamer. This not only adds the PERFECT flavor but boosts your day with a little added protein depending on how much creamer you use.   Gourmet coffee WITHOUT the gourmet calories or sugar!  This protein creamer from Devotion Nutrition is the perfect base for all your coffee house favorites, hot or cold!  Make lattes, cafe au lait, cappuccinos & more... completely guilt-free! Combine protein powder and water in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our best protein coffee creamer.  Feel free to adjust according to your own flavor/consistency preference!

Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form as shown below.  Flip and continue cookingRemove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form as shown below.  Flip and continue cookingRemove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Pancakes with 20g of protein, 2 net carbs, and ZERO sugar?? Yes Please!!  Ingredients:  1 scoop Angel Food Cake protein powder  ¼ tsp baking powder ¼-⅓ C water Spray pan with non-stick spray and add batter.  Cook over medium heat until bubbles start to form as shown below.  Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup!  Yields one (1) large pancake. Macros 100 calories// Protein 20g// Carbs 3g// Fiber 1g// Fat 1.5g// Sugar 0g   *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.

Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Line a muffin pan with 12 paper or silicone liners. Set aside.Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack. Ingredients   1/2 cup (40 g) Devotion® Brownie Batter Protein Powder 1 cup (180 g) sugar-free chocolate chips 1/4 cup (28 g) coconut flour 1/4 cup (20 g) unsweetened dark cocoa powder 6 tbsp (90 ml) non-dairy milk 3 tbsp (60 g) honey 3 tbsp (48 g) seed or nut butter   Directions Line a muffin pan with 12 paper or silicone liners. Set aside. Add 2/3 cup of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round.  One the chocolate is melted, fill each muffin liner with about 2 tsp of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set. While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients to a large bowl and mixing until all ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet. Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides. Melt the remaining 1/3 cup of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and place them in the freezer for a 10 minutes to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months. If you want to try the flavor before committing to a full bag, check out the brownie batter protein powder trial pack.   Yields: 12 cups

1. 1. Preheat oven to 350F. Line a muffin tin with liners. 2. Mix together all dry ingredients. Add wet ingredients and mix until completely combined. You may need more or less almond milk depending on protein, but this should be a thick batter. 3. Distribute batter evenly between muffin cups. Bake for 15-20 minutes or until toothpick comes out clean. Let cool. 4. Make the frosting by adding all ingredients and combining. Add almond milk a tiny bit at a time if needed to get the consistency you want. 5. Once muffins are cool, top with frosting and any toppings you would like. 6. Enjoy! Recipe by Abby Sink @asink6 IG

Add ingredients to a high speed blender or NutriBullet and blend into a creamy shake or fluff! Optional: Top with sugar-free whip topping and Oreo thins if desired. Add ingredients to a high speed blender or NutriBullet and blend into a creamy shake or fluff! Optional: Top with sugar-free whip topping and Oreo thins if desired.      

In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy! Keep consistent portions on hand with the brownie protein powder 12 pack for repeat recipes and daily use. In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy! Keep consistent portions on hand with the brownie protein powder 12 pack for repeat recipes and daily use. 

Add dry ingredients to a medium sized mixing bowl and mix until well combined.  Fold in peanut butter. Not all dry ingredients will combine at this point.  Add vanilla extract to water and add in slowly until a dough ball forms.  With wet hands, press into a small tray lined with with cling wrap. Melt chocolate chips with 1 tsp coconut oil in the microwave in 30 second increments until melted smooth.  Spread over oat bar mixture. Pop them in the freezer until set.  Store in fridge for up to a week... if they last that long!  MAcors will vary depending on how many you cutAdd dry ingredients to a medium sized mixing bowl and mix until well combined.  Fold in peanut butter. Not all dry ingredients will combine at this point.  Add vanilla extract to water and add in slowly until a dough ball forms.  With wet hands, press into a small tray lined with with cling wrap. Melt chocolate chips with 1 tsp coconut oil in the microwave in 30 second increments until melted smooth.  Spread over oat bar mixture. Pop them in the freezer until set.  Store in fridge for up to a week... if they last that long!  MAcors will vary depending on how many you cut   

1. Measure out your cauliflower rice into a microwave safe bowl (I use a Tupperware one) and heat in the microwave for 2-3 minutes to cook.2. In a small saucepan, measure or weigh out oats.3. When cauliflower rice is cooked, add to saucepan with oats and add 2 cups of water.4. Cook on stove on high until boiling, then reduce heat to medium. Stir frequently so that nothing sticks to the bottom of the pan while cooking.5. Cook down until mixture is thick. It will cook down quite a bit. Make sure it's not overcooked and doesn't stir.6. Add cauli-oats to a Tupperware bowl and add in about 1/4-1/2 almond or cashew milk. The mixture will be a little runny.7. Pop in the fridge overnight. These will expand and be firm in the morning!In the morning, heat up the oats for about 3 minutes. Mix in the protein powder.Warm up the oats again for about a minute. Make sure it doesn't overflow! Stir.Top with fruit, nut butter, sugar free chips or other fun toppings, and enjoy!!Macros for base recipe ONLY (does not include toppings)Recipe and images by Abby Sink IG @asink6 *You can use any flavor Devotion Nutrition protein powder for this recipe, but adjust macros accordingly.    1. Measure out your cauliflower rice into a microwave safe bowl (I use a Tupperware one) and heat in the microwave for 2-3 minutes to cook.2. In a small saucepan, measure or weigh out oats.3. When cauliflower rice is cooked, add to saucepan with oats and add 2 cups of water.4. Cook on stove on high until boiling, then reduce heat to medium. Stir frequently so that nothing sticks to the bottom of the pan while cooking.5. Cook down until mixture is thick. It will cook down quite a bit. Make sure it's not overcooked and doesn't stir.6. Add cauli-oats to a Tupperware bowl and add in about 1/4-1/2 almond or cashew milk. The mixture will be a little runny.7. Pop in the fridge overnight. These will expand and be firm in the morning!In the morning, heat up the oats for about 3 minutes. Mix in the protein powder.Warm up the oats again for about a minute. Make sure it doesn't overflow! Stir.Top with fruit, nut butter, sugar free chips or other fun toppings, and enjoy!!Macros for base recipe ONLY (does not include toppings)Recipe and images by Abby Sink IG @asink6 *You can use any flavor Devotion Nutrition protein powder for this recipe, but adjust macros accordingly.    Ingredients:        

1. Line a baking sheet with parchment paper. 2. Mix together truffle ingredients. Add almond milk very slowly if needed at all, and stir for a while to get everything to come together. If dough is too sticky, add a little more coconut flour. Once fully combined, roll dough into 16 equal sized truffles and place on lined baking sheet. 2. Place truffle in freezer for about 30 minutes. Before taking truffles out of freezer, melt chips in microwave in 30 second intervals until completely melted. 3. Dip truffles in the melted chips and place back on the parchment paper to set. Top with festive sprinkles! 4. Enjoy! 1. Line a baking sheet with parchment paper. 2. Mix together truffle ingredients. Add almond milk very slowly if needed at all, and stir for a while to get everything to come together. If dough is too sticky, add a little more coconut flour. Once fully combined, roll dough into 16 equal sized truffles and place on lined baking sheet. 2. Place truffle in freezer for about 30 minutes. Before taking truffles out of freezer, melt chips in microwave in 30 second intervals until completely melted. 3. Dip truffles in the melted chips and place back on the parchment paper to set. Top with festive sprinkles! 4. Enjoy!   *Store these in the fridge or freezerMakes 16 truffles. Macros for 1:  55cal 5C 2F 6P   Recipe by Abby Sink @asink6 IG

Pre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture.Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy! Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds.Makes 12 BitesPre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture.Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy! Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds.Makes 12 Bites ½ scoop Buttery Blend protein powder supplement 4 oz gruyere cheese 2 oz monterey jack cheese 2.5 oz full fat cottage cheese 5 whole eggs ¼ tsp sea salt 4 TBSP real bacon pieces   Pre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture. Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds. Yields 12 egg bites.    

Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired.Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired. 1/2 C Devotion Brownie Batter Flavor Protein Powder 1/4 C coconut flour 1/4 Cunsweetened cocoa powder 3 TBSP honey (or brown rice syrup) 3 TBSP nut butter of your choice 6 TBSP unsweetened vanilla almond milk 1/3 C Lily's (stevia) dark chocolate chips for melting Optional Toppings:  Crushed almonds, unsweetened coconut (not included in macros)   Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky. Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough. To prepare the chocolate coating, melt the chocolate in the microwave in 30-45 second intervals to prevent scorching. Drizzle over or using a toothpick, dip each ball into the melted chocolate and place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired. Refrigerate for 15 minutes +\-, or until the chocolate has set. Store the truffles in an airtight container in the fridge for up to 2 weeks. If you want to try the flavor before buying the full size, you can grab a brownie batter protein powder trial pack.

In small pyrex container, add the caramel syrup and coat the bottom. Add the remaining ingredients to your personal blender and pulse until well-combined. For best results, use high-quality ingredients from Devotion Nutrition.Find a slightly larger glass bowl and add enough water to come almost to the top of your smaller container.  This is your water bath and will keep the flan moist and custard-like while cooking.  Add your smaller bowl to the water bath.  Pour your mixture over the caramel syrup and cover the entire dish with cling wrap.Microwave 5-6 minutes. Remove and let stand for 10 minutes and then plate. Enjoy!  In small pyrex container, add the caramel syrup and coat the bottom. Add the remaining ingredients to your personal blender and pulse until well-combined. For best results, use high-quality ingredients from Devotion Nutrition.Find a slightly larger glass bowl and add enough water to come almost to the top of your smaller container.  This is your water bath and will keep the flan moist and custard-like while cooking.  Add your smaller bowl to the water bath.  Pour your mixture over the caramel syrup and cover the entire dish with cling wrap.Microwave 5-6 minutes. Remove and let stand for 10 minutes and then plate. Enjoy!     

Melt the coconut oil in the microwave for 20-30 seconds. Mix in protein powder, Flex Flavor and water until completely mixed. Set aside. If you are using optional toppings, place crushed almonds and/or shredded coconut on a plate and set aside. Coat strawberries in chocolate sauce, roll in crushed almond, coconut mixture and place on wax paper. Chill until set and hard. Serve and Enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Makes 12 large Chocolate Covered StrawberriesServing Size: (1 strawberry)Melt the coconut oil in the microwave for 20-30 seconds. Mix in protein powder, Flex Flavor and water until completely mixed. Set aside. If you are using optional toppings, place crushed almonds and/or shredded coconut on a plate and set aside. Coat strawberries in chocolate sauce, roll in crushed almond, coconut mixture and place on wax paper. Chill until set and hard. Serve and Enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Makes 12 large Chocolate Covered StrawberriesServing Size: (1 strawberry)

Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles. 2 waffles = 1 servingPreheat your air fryer or toaster oven.  Sprinkle your choice of cheese on each waffle and heat until cheese melts.  Using a spatula, gently put the two sides together and enjoy your protein packed grilled cheese sandwich! Macros DO NOT include your cheese of choice.For future batches, you can use the buttery blend powder 12 pack, a convenient set of 12 individual servings of our buttery blend protein powder. Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles. 2 waffles = 1 servingPreheat your air fryer or toaster oven.  Sprinkle your choice of cheese on each waffle and heat until cheese melts.  Using a spatula, gently put the two sides together and enjoy your protein packed grilled cheese sandwich! Macros DO NOT include your cheese of choice.For future batches, you can use the buttery blend powder 12 pack, a convenient set of 12 individual servings of our buttery blend protein powder.   Waffle Sandwich Bread 1 scoop Buttery Blend flavored protein powder supplement ⅓-½ C water ½ tsp sea salt Any additional seasonings of your choice Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles.  2 waffles = 1 serving Preheat your air fryer or toaster oven.  Sprinkle your choice of cheese on each waffle and heat until cheese melts.  Using a spatula, gently put the two sides together and enjoy your protein packed grilled cheese sandwich!  110 calories// fat 1.5g// carbs 4g// fiber 1g/ protein 20g// sugar 0g

Preheat oven to 350. Apply non-stick spray to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with 6-9 mini-sized wells, such as a mini muffin pan. If using a silicone baking pan, place it 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 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 allow to cool completely.To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired. Add holiday sprinkles if desired .Preheat oven to 350. Apply non-stick spray to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with 6-9 mini-sized wells, such as a mini muffin pan. If using a silicone baking pan, place it 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 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 allow to cool completely.To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired. Add holiday sprinkles if desired . Preheat oven to 350. Apply non-stick spray/oil to the wells of a baking pan. Because traditional petit fours are tiny bite-sized cakes, we recommend using a pan with mini-sized wells. If using a silicone baking pan, place it 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 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 allow to cool completely. To make a protein glaze frosting, mix reserved scoop protein powder with water until a pudding-like consistency is reached. Dip cakes into icing and lift out with a fork, gently tapping the fork to remove excess. Slide onto cooling rack and decorate as desired.

Blend cold liquid with protein powder, then add hot water and blend to combine. Be very careful when opening blender as hot liquids can create pressure in the blender container. Garnish with crushed peppermint and/or miniature marshmallows if desired.Nutrition info does NOT include garnishBlend cold liquid with protein powder, then add hot water and blend to combine. Be very careful when opening blender as hot liquids can create pressure in the blender container. Garnish with crushed peppermint and/or miniature marshmallows if desired.Nutrition info does NOT include garnish  4 oz. of cold water or unsweetened almond milk 1 scoop Devotion Mocha Java Chip flavored protein powder 1¼ Cup very hot water Blend cold liquid with protein powder, then add hot water and blend to combine. Be very careful when opening blender as hot liquids can create pressure in the blender container. Garnish with crushed peppermint and/or miniature marshmallows if desired. Macros (not including any garnish): Cal: 120 // Fat: 2 // Sat Fat: 1.5 // Carbs: 4 //  Fiber: 2 // Pro: 22 // Sugar: 0