Delicious Recipes from Devotion

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

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