Delicious Recipes from Devotion

Place all ingredients in a high-speed blender and blend until thick and creamy. Pour and add sprinkles over top for a fun and tasty treat. For more delicious recipes, visit Devotion Nutrition. Place all ingredients in a high-speed blender and blend until thick and creamy. Pour and add sprinkles over top for a fun and tasty treat. For more delicious recipes, visit Devotion Nutrition.    

Place cast iron skillet into an oven and preheat to 375°F. Combine cornmeal and milk in a bowl and let sit for 30 mins while you combine the flour, protein powder, baking powder, baking soda, salt, and Swerve. In another bowl, mix together the melted butter, honey, applesauce, and eggs. After the cornmeal has soaked, combine with the wet ingredients and mix thoroughly. Add the dry ingredients and mix until just combined. Carefully remove cast iron skillet from the oven & pour batter into skillet and return to oven. Bake for 30 mins. Let cool for 10 minutes before slicing into 16 slices. (note: it tastes even better the next day! toast in an air fryer before serving to make it extra amazing) For an easy way to try the protein, check out the buttery blend powder sample pack.Place cast iron skillet into an oven and preheat to 375°F. Combine cornmeal and milk in a bowl and let sit for 30 mins while you combine the flour, protein powder, baking powder, baking soda, salt, and Swerve. In another bowl, mix together the melted butter, honey, applesauce, and eggs. After the cornmeal has soaked, combine with the wet ingredients and mix thoroughly. Add the dry ingredients and mix until just combined. Carefully remove cast iron skillet from the oven & pour batter into skillet and return to oven. Bake for 30 mins. Let cool for 10 minutes before slicing into 16 slices. (note: it tastes even better the next day! toast in an air fryer before serving to make it extra amazing) For an easy way to try the protein, check out the buttery blend powder sample pack.  CORNBREAD Ingredients: Method:   Thank you to @supplementsnacks on IG for this hearty protein recipe!!

Add all ingredients to a small bowl and stir well!  Top with sugar-free whip if desired.  Enjoy!!Add all ingredients to a small bowl and stir well!  Top with sugar-free whip if desired.  Enjoy!!  Ingredients: 1 scoop Devotion Nutrition Mocha Java Chip flavor protein powder ¼ C water or cooled coffee     Add all ingredients to a small bowl and stir well!  Top with sugar-free whip if desired.  Enjoy!!

 First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FAdd desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown.You can also make this pizza in an air-fryer.  Click here to watch Dana make this delicious pizza!!  Try it yourself with a buttery blend powder sample pack.  First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FAdd desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown.You can also make this pizza in an air-fryer.  Click here to watch Dana make this delicious pizza!!  Try it yourself with a buttery blend powder sample pack.   Ingredients for Dough:  1 scoop Devotion Nutrition Buttery Blend Protein powder 2 egg whites 1/2 tsp baking powder Pinch of Sea salt and black pepper Italian Seasonings and/or Garlic powder to taste Toppings: 1/4 cup tomato sauce (or other pizza sauce) 1/4 cup low fat mozzarella 4 pieces turkey pepperoni  Method: First, Preheat oven to 375*F . Next, In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*F Add desired toppings to dough. Then bake for additional 7-10 minutes or until golden brown. You can also make this pizza in an air-fryer.  Click here to watch Dana make this delicious pizza!!  Macros for entire Pizza (including toppings):  290 calories// Carbs 12g// Fat 10g// Protein 38g// Sugar 5g (from sauce)

1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray. 2. Add all loaf ingredients together in a bowl and mix until thoroughly combined. 3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy! If you want to try this flavor yourself, grab a brownie batter protein powder trial pack and start experimenting with your own protein-packed treats. 1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray. 2. Add all loaf ingredients together in a bowl and mix until thoroughly combined. 3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips. 5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy! If you want to try this flavor yourself, grab a brownie batter protein powder trial pack and start experimenting with your own protein-packed treats. Recipe: 1 C (80g) rolled oats, blended into a flour 2 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 3T brown sugar 1/4 C (56g) unsweetened applesauce 1 whole egg 1/2-3/4 C unsweetened almond milk (may need more or less depending on protein used, I used 160mL) 1 tsp baking powder 1 tsp vanilla For cookie dough layer: 2 TBSP (28g) Cashew Butter (or nut butter of choice)  For brownie layer: 1/4 C (40g) Jet Black cocoa powder Topping: Sugar-free chocolate chips1. Preheat oven to 400F. Line a loaf pan with parchment paper or spray with non stick cooking spray.2. Add all loaf ingredients together in a bowl and mix until thoroughly combined.3. Divide the batter into 3/4 and 1/4. In the 3/4 batter, add cocoa powder for brownie layer and mix well. For 1/4 batter, add cashew butter and flex flavor packet for cookie layer and mix well. 4. Pour brownie batter into loaf pan and spread evenly. Add cookie layer on top and again spread evenly. Top with chocolate chips.5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and enjoy!Makes 9 big slices. Macros for 1:113cal 14C 4F 8P (3g fiber)   Recipe by Abby Sink IG @asink6

1. Preheat oven to 350F. Spray a 9x9 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except chocolate chips and mix until fully combined. Gently fold in chips. 3. Pour batter into greased pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. 4. Let cool, slice, and enjoy!1. Preheat oven to 350F. Spray a 9x9 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except chocolate chips and mix until fully combined. Gently fold in chips. 3. Pour batter into greased pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. 4. Let cool, slice, and enjoy!  2 scoops (60g) Devotion Nutrition Sweet Potato Pie flavor protein powder 1 C (120g) all purpose flour 1 C pumpkin puree (not pumpkin pie filling) 2 eggs 1/4 C (56g) American Dream Pumpkin Cheesecake almond butter (or your favorite nut butter) 1/4 C (60mL) sugar free maple syrup 1 tsp baking soda Cinnamon Sugar-free chocolate chips   1. Preheat oven to 350F. Spray a 9x9 pan with nonstick cooking spray or line with parchment paper.2. Combine all ingredients except chocolate chips and mix until fully combined. Gently fold in chips.3. Pour batter into greased pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean.4. Let cool, slice, and enjoy!I cut mine into 16 pieces.Macros for 1/16th: 79cal 8C 3F 5P​​recipe by: Abby Sink IG @askink6

Place all ingredients into a Mason jar. Mix together to combine. Seal with lid, and store in refrigerator overnight or at least a few hours to give liquids a chance to absorb. Makes 1 serving.  Enjoy the next morning straight out of the jar or from the bowl!  Want to try the flavor first? Grab a Brownie Batter Protein powder trial pack.Place all ingredients into a Mason jar. Mix together to combine. Seal with lid, and store in refrigerator overnight or at least a few hours to give liquids a chance to absorb. Makes 1 serving.  Enjoy the next morning straight out of the jar or from the bowl!  Want to try the flavor first? Grab a Brownie Batter Protein powder trial pack. 1/2 C old fashioned oats (gf if desired) 1 scoop Devotion Brownie Batter protein powder 3/4 C unsweetened almond milk 1/2 overly ripened mashed banana Dash sea salt 2 Tbsp sugar free maple syrup Optional Toppings (not included in macros):  Sugar-free chocolate chips, sliced banana, melted peanut butter   Method: Place all ingredients into a Mason jar. Mix together to combine. Seal with lid, and store in refrigerator overnight or at least a few hours to give liquids a chance to absorb. Makes 1 serving.  Enjoy the next morning straight out of the jar or from the bowl!   Macros per jar: (not including any additional toppings) Cal: 335 // fat: 6 // pro: 28 // carb: 44 // fib: 7.5

In a bowl, mix oats and protein powder and cover with layer of water. Microwave for about 1.5 minutes.Add orange blossom water and mix until well combined. In a separate bowl mix walnuts and erythritol. Top oatmeal with cottage cheese, walnut mixture, and candied rose petal. Recipe by Joelle IG @balancingmdIn a bowl, mix oats and protein powder and cover with layer of water. Microwave for about 1.5 minutes.Add orange blossom water and mix until well combined. In a separate bowl mix walnuts and erythritol. Top oatmeal with cottage cheese, walnut mixture, and candied rose petal. Recipe by Joelle IG @balancingmd Here’s a fun and easy Mediterranean twist on protein oats for the new year!    INGREDIENTS  1/2 cup oats 1 scoop Devotion Nutrition Angel Food Cake protein powder  1 tsp orange blossom water  1/3 cup of water  1/3 cup fat free cottage cheese  1 tbsp chopped walnuts  1-2 tsp sweetener  Candied rose petal (optional)    INSTRUCTIONS  In a bowl, mix oats and protein powder and cover with layer of water. Microwave for about 1.5 minutes. Add orange blossom water and mix until well combined. In a separate bowl mix walnuts and erythritol.  Top oatmeal with cottage cheese, walnut mixture, and candied rose petal.  Recipe by Joelle IG @balancingmd

In shaker, mix ingredients and pour on the rocks or serve straight up. Garnish with sugar-free caramel syrup, if you wish. Enjoy!In shaker, mix ingredients and pour on the rocks or serve straight up. Garnish with sugar-free caramel syrup, if you wish. Enjoy!  1.5 oz vodka 4 oz unsweetened nut milk 4 oz water 1/2 scoop Devotion Angel Food Cake Protein ¼ tsp butter extract   Method: In shaker, mix ingredients and pour on the rocks or serve straight up. Garnish with sugar-free caramel syrup, if you wish. Enjoy!

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink6Cookies: 3 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 1/4 C (30g) all purpose flour 1/4 C brown sugar (or sugar substitute) 1/4 C (56g) American Dream Nut Butter Mistletoe Kisses flavor peanut butter (or your favorite nut butter) 2 TBSP light butter (I used Blue Bonnet Light 40 cals per 2T) 1/4 C (60mL) sugar free maple syrup 1 tsp baking soda 1 tsp vanilla Frosting: 2 TBSP whipped cream cheese (room temp) 1/2 scoop (14g) Devotion Nutrition Angel Food Cake flavor protein 1 tsp powdered zero calorie sweetener 1TBSP almond milk (+/-) 1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Macros for 1 cookie:  70cal 6C 3F 6P Recipe by Abby Sink IG @asink6

Preheat oven to 350F. Spray an 5x7 pan with nonstick cooking spray or line with parchment paper. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 15-18 minutes. Leave them slightly underdone if you like a gooey brownie. Let cool, cut, and enjoy!! Preheat oven to 350F. Spray an 5x7 pan with nonstick cooking spray or line with parchment paper. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 15-18 minutes. Leave them slightly underdone if you like a gooey brownie. Let cool, cut, and enjoy!! Recipe: 1 C (80g) rolled oats, blended into a flour 2 scoops (60g) Devotion Nutrition Brownie Batter flavor protein powder 2 TBSP (10g) Jet Black Cocoa powder 2 TBSP (24g) brown sugar 1/4 C (56g) cashew butter (or nut butter of choice) 1 C almond milk 1/4 C sugar free pancake syrup 1/2 tsp peppermint extract 1 tsp baking soda 14g sugar-free white chocolate chips 1 candy cane stick (or small candy cane), crushed 1. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all ingredients except white  chocolate chips, candy canes, and almond milk and stir until fully combined. Add almond milk slowly until you get a brownie batter consistency. 3. Pour batter into pan and spread evenly. Top with white chocolate chips and candy cane pieces. Bake for about 25-30 minutes. Leave them slightly underdone if you like a gooey brownie. 4. Let cool, cut, and enjoy!! Makes 12 brownies. Macros for 1:92cal 11C 3F 6P  

Preheat oven to 350 degrees F. Spray a 14 x 9 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.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.Bake approximately 25 minutes. Cool and cut into 15 squaresNotes: Leftovers should be kept in the fridge 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 14 x 9 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.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.Bake approximately 25 minutes. Cool and cut into 15 squaresNotes: Leftovers should be kept in the fridge for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.  3 ripe bananas 1 C your choice of milk 2 whole eggs 1 tsp pure vanilla extract 2 scoops Devotion Angel Food Cake Flavor Protein Powder 2 C old fashioned oats 1 tsp baking powder ⅓ C walnut pieces ⅓ C sugar-free chocolate chips Optional Toppings: nuts, chocolate chips, brown sugar substitue  

*if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully. 3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done. 4. Let cool and enjoy! Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture! Makes 12 blondies. Macros for 1: 126cal 11C 6F 8P (2g fiber)Thank you Abby for this wonderful holiday recipe! IG @asink6*if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully. 3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done. 4. Let cool and enjoy! Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture! Makes 12 blondies. Macros for 1: 126cal 11C 6F 8P (2g fiber)Thank you Abby for this wonderful holiday recipe! IG @asink6 1 cup (80g) rolled oats, blended into a flour 2 scoops (56g) Devotion Nutrition Angel Food Cake protein powder 2 whole eggs 1/4 cup (60mL) sugar free maple syrup 1/2 cup (112g) unsweetened applesauce 1/2 cup (112g) almond butter 1 tsp vanilla 1 tsp baking soda Toppings (optional, included in macros): 1 serving mini chocolate chips 1 TBSP unsweetened coconut flakes* (I toasted mine in the stove first) Sprinkles *if you aren't a coconut fan, swap this out for something like pecans, more chocolate chips, or anything you would like! This will change macros. 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper.2. Combine wet ingredients and mix until thoroughly combined. Add in dry ingredients (not toppings) and combine fully.3. Pour batter into pan and spread evenly. Top with chocolate chips and coconut. Bake for about 25-30min or until done.4. Let cool and enjoy!Pro tip: chill these in the fridge overnight and enjoy the next day for a gooey texture!Makes 12 blondies. Macros for 1:126cal 11C 6F 8P (2g fiber)   Thank you Abby for this wonderful holiday recipe! IG @asink6

Add orange juice and ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Garnish with orange slice, if desired. Determine your amount you’d like to add from thestick pack. For 1 serving you may only want ½ of theserving. Macros will vary 5-10 calories depending onhow much you choose Add orange juice and ice to a high speed blender or food processor and blend or pulse several times until well combined and ice is crushed.  Then add protein and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Garnish with orange slice, if desired. Determine your amount you’d like to add from thestick pack. For 1 serving you may only want ½ of theserving. Macros will vary 5-10 calories depending onhow much you choose 

Just in case you thought you couldn't have bread any more.... Get your carbs without the carbs with the super simple garlic waffle recipe!Combine all togetherin a small blender or bowl and add to your preheated mini waffle maker. Cook until crispy and cooked through. This will make 2 waffles = 1 serving   You can also try it with the buttery blend powder sample pack, which gives you a convenient trial of their creamy, high-protein buttery blend—perfect for smoothies, waffles, or baking! Just in case you thought you couldn't have bread any more.... Get your carbs without the carbs with the super simple garlic waffle recipe!Combine all togetherin a small blender or bowl and add to your preheated mini waffle maker. Cook until crispy and cooked through. This will make 2 waffles = 1 serving   You can also try it with the buttery blend powder sample pack, which gives you a convenient trial of their creamy, high-protein buttery blend—perfect for smoothies, waffles, or baking!   Macros for the entire recipe: 110 calories// fat 1.5g// carbs 4g// fiber 1g/ protein 20g// sugar 0g

Place all ingredients into a food processor, and blend until smooth, scraping down sides as needed. Scoop into a bowl, and refrigerate. Chill until ready to eat. Sprinkle with cinnamon.  Place all ingredients into a food processor, and blend until smooth, scraping down sides as needed. Scoop into a bowl, and refrigerate. Chill until ready to eat. Sprinkle with cinnamon.      Macros per Serving:  Cal: 120 // fat: .9 // pro: 17.5 // carb: 8.5 // fib: 1.8

Any flavor protein can be used with this protein powder crepes recipe! Use Angel Food Cake  to mix up a dessert crepe, Sinful Cinnamon for a cinnamon goodness crepe, or use Buttery Blend and garlic seasonings for a savory crepe! In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used. Distribute filling of choice evenly between the cooked crepes and garnish as desired.  Any flavor protein can be used with this protein powder crepes recipe! Use Angel Food Cake  to mix up a dessert crepe, Sinful Cinnamon for a cinnamon goodness crepe, or use Buttery Blend and garlic seasonings for a savory crepe! In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used. Distribute filling of choice evenly between the cooked crepes and garnish as desired.        Yields 2 Servings. Macros per Serving (using Angel Food Cake):  Calories 105// Carbs 1.5g// Fat .75g// Protein 20g// Sugar 0g  

Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.  1 scoop Devotion Nutrition Angel Food Cake Flavor Protein ¼ C water ½ medium banana, sliced Mix ingredients together and enjoy!  Top with vanilla wafers and a dollop of sugar free cool whip, if desired.     

Mix ingredients together and top with cinnamon and a dollop of sugar free cool whip!  Enjoy!!Mix ingredients together and top with cinnamon and a dollop of sugar free cool whip!  Enjoy!!    

Method: Preheat oven to 375 degrees. In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FBrush pizza crust with olive oil and add shredded cheese, bacon or sausage pieces if desired, 4 whole eggs and top with fresh parmesan cheese.  Bake an additional 8-12 minutes at 425 degrees. *Sausage will cook with the toppings.  You will need to use cooked bacon or air-fry ahead of time. NOTE:  You can make this in the air fryer but cooking times will need to be adjusted accordingly.Method: Preheat oven to 375 degrees. In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*FBrush pizza crust with olive oil and add shredded cheese, bacon or sausage pieces if desired, 4 whole eggs and top with fresh parmesan cheese.  Bake an additional 8-12 minutes at 425 degrees. *Sausage will cook with the toppings.  You will need to use cooked bacon or air-fry ahead of time. NOTE:  You can make this in the air fryer but cooking times will need to be adjusted accordingly.  Ingredients for Dough:  1 scoop Devotion Nutrition Buttery Blend Protein powder 2 egg whites 2-4 tsp Italian or garlic seasonings ½ tsp baking powder Pinch of sea salt and pepper to taste Toppings: 1/4 C shredded cheese 1/4 C Bacon or Sausage* pieces (Turkey Sausage crumbles) 4 whole eggs Fresh parmesan cheese  Method: Preheat oven to 375 degrees. In a medium bowl, mix all ingredients thoroughly into a dough. Prepare pizza pan or cooking sheet with non-stick spray. Spread dough into a thin layer on pan. Bake for 7 minutes at 375*F Brush pizza crust with olive oil and add shredded cheese, bacon or sausage pieces if desired, 4 whole eggs and top with fresh parmesan cheese.  Bake an additional 8-12 minutes at 425 degrees.  *Sausage will cook with the toppings.  You will need to use cooked bacon or air-fry ahead of time.   NOTE:  You can make this in the air fryer but cooking times will need to be adjusted accordingly.

Add ingredients to a high speed blender and blend. Optional: Rim glass in melted chocolate and dip in crushed peanuts.  Top with light whip, sugar free chocolate syrup if desired. Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Add ingredients to a high speed blender and blend. Optional: Rim glass in melted chocolate and dip in crushed peanuts.  Top with light whip, sugar free chocolate syrup if desired. Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.  1 Scoop Devotion Brownie Batter Flavor Protein Powder 1 TBSP Peanut Butter 2 C Ice 1 C Unsweetend Vanilla Almond Milk Add ingredients to a high speed blender and blend.  Optional: Rim glass in melted chocolate and dip in crushed peanuts.  Top with light whip, sugar free chocolate syrup if desired.   

  Taco Shell: 200g Ground Chicken Thighs 12g Louisiana Bread crumbs (need 20g total) 3-4g Desired seasoning 5g Buttery Blend flavor protein powder Metal taco tray holder   Directions: Mix seasonings and ground chicken thighs together and divide into two balls Put in freezer for 10min Preheat oven to 375 degrees Mix buttery blend protein with a tablespoon of water to create a paste like consistency. Add more water if needed drops at a time. Pour 20g seasoned bread crumbs onto plate Pull out from freezer and flatten the balls in your hand forming into tortilla like circles (kitchen gloves work well or wet hands) Dip circles into batter then into bread crumbs and put onto taco tray holder to then cook in the oven til done about 12-16 minutes Remove from oven and fill with Protein Mac & Cheese   If no taco tray holder: Line top of one metal cookie sheet with foil and line the bottom of another metal cookie sheet with foil Place the “shell” on one cookie sheet then use the bottom lined one to place half on the shell and fold it over. Cook in the oven til done     Macros for Taco Shells ONLY: Fat: 9.2g Carb: 8.6g Pro: 43g Cal: 290cal Servings: 2 Taco Shells    

1. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all of the cake ingredients together until fully combined. Pour batter into pan. 3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top) 4. Bake for 25-30 minutes, or until a toothpick comes out clean. 5. Let cool and enjoy! I cut this into 16 smaller pieces.Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper. 2. Combine all of the cake ingredients together until fully combined. Pour batter into pan. 3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top) 4. Bake for 25-30 minutes, or until a toothpick comes out clean. 5. Let cool and enjoy! I cut this into 16 smaller pieces.Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Spray an 8x8 pan with nonstick cooking spray or line with parchment paper.2. Combine all of the cake ingredients together until fully combined. Pour batter into pan.3. Combine all of the streusel ingredients together. This may take a little bit to get them to come together. There will be clumps. Top batter with streusel (I used a spoon and my fingers to place on top)4. Bake for 25-30 minutes, or until a toothpick comes out clean.5. Let cool and enjoy!I cut this into 16 smaller pieces.Macros for 1/16: 110cal 14C 4F 7P   Recipe by Abby Sink IG @asink6

INSTRUCTIONS:Prepare crumble first.  Set aside. In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein.Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan. Top with crumble.Bake 30 min at 350 degrees.INSTRUCTIONS:Prepare crumble first.  Set aside. In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein.Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan. Top with crumble.Bake 30 min at 350 degrees.CAKE: 4 C old fashion oats 4 scoops Devotion Nutrition Brownie Batter flavor protein 4 TBSP cocoa powder 3 ripe bananas, mashed 1/2 C liquid egg whites 1 C  unsweetened almond milk 1 C unsweetened applesauce 1 C sugar-free chocolate chips (optional) CRUMBLE:   2 TBSP coconut oil 1/3 C chopped pecans 1/3 C brown sugar substitute 1 scoop Brownie Batter flavor protein powder supplement Cinnamon to taste INSTRUCTIONS: Prepare crumble first.  Set aside.  In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in protein, FlexFlavors® and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more protein. Add all cake ingredients together and mix until well combined.  Grease large 13x9 glass pan.  Spread batter evenly in the pan.  Top with crumble. Bake 30 min at 350 degrees.