Delicious Recipes from Devotion

1. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted.2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in.3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even.4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between.5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything.6. Slice and enjoy!Makes 16 servings.Recipe by Abby Sink IG @asink61. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted.2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in.3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even.4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between.5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything.6. Slice and enjoy!Makes 16 servings.Recipe by Abby Sink IG @asink6Recipe: 5 C Rice Krispies (or cereal of choice) 1 bag (10 oz) mini marshmallows 2 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 2 TBSP (30mL) sugar-free maple syrup 2 TBSP(28g) Nut Butter    Topping: 1 cup Lily’s sugar-free salted caramel baking chips 2 TBSP (28g) cashew butter (or your favorite nut butter) 2 TBSP (30mL) sugar-free maple syrup   1. In a saucepan, melt together 2T cashew butter, syrup, and marshmallows until completely melted. 2. In a large bowl, add cereal, protein, and melted marshmallow mixture. Combine until cereal is completely coated and protein is fully mixed in. 3. Spray a 9x13 pan with nonstick cooking spray. Pour cereal mixture into pan and press it down gently into pan until it is even. 4. Melt together other 2T of cashew butter and sugar free syrup for about 30 seconds in the microwave. Set aside. Melt chocolate chips in microwave safe dish in 30 second intervals, stirring between. 5. Coat the top of the rice krispies with the chocolate fully. Drizzle caramel sauce on top of chocolate. Freeze or refrigerate to set everything. 6. Slice and enjoy!   Makes 16 servings. Macros for 1:  154cal 30C 4F 5P Recipe by Abby Sink IG @asink6

Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make. Rely on the brownie protein powder 12 pack for consistent servings across repeat recipes.Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make. Rely on the brownie protein powder 12 pack for consistent servings across repeat recipes.   

 Ingredients: 1 Scoop Angel Food Cake Flavor protein powder supplement 1 1/4 C water 1/2 C ice 1 C Pineapple Chunks, frozen 1/2 C Mango Chunks, frozen 2 C Baby Spinach Add wet and frozen ingredients 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 spinach and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with pineapple slice, if desired.  Macros, not including toppings:  Cal: 230 // Fat: 3 // Carbs: 28 //  Pro: 24 

PRO-TIP: Enhance the flavor by adding a Devotion HydroFLEX™ Pina Colada stick pack!  Prepare your strawberry puree first simply by slicing fresh strawberries and blending in a personal blender.  Depending on the strawberries, you may or may not need to add some sweetener.  Next, in a blender or food processor, add wet and frozen ingredients and pulse a few times.  Then add Devotion Angel Food Cake protein powder and blend on high until desired consistency is reached. Layer strawberry puree with frozen colada mixture into tall glass and garnish with pineapple wedge if desired. Notes: If using canned pineapple, look for pineapple that is canned in 100% juice. Words like “light syrup” can be deceiving and still translates to lots of added sugar carbs! Fresh or frozen, unsweetened, are going to be lowest calorie and lowest sugar.

Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Optional: Top with toasted coconut flakes, sugar free chocolate chips and sliced bananas.*You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly. Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Optional: Top with toasted coconut flakes, sugar free chocolate chips and sliced bananas.*You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly.    Ingredients: 1 scoop Mocha Java Chip flavored protein powder supplement 1 stick (2g) instant espresso 1 cup water* 1 medium banana, sliced (frozen)   Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Optional: Top with toasted coconut flakes, sugar free chocolate chips and sliced bananas. *You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly. 

Line a baking sheet with parchment paper.Mix protein and yogurt together until well combined. Spread mixture onto parchment paper in a large rectangle, making sure it is even. Swirl almond butter into the top of yogurt mixture. Add the rest of the toppings however you would like.Freeze bark for at least 3 hours. Cut or break, and enjoy! Makes 12 servings. Macros for 1: 89cal 12C 2F 6P *Macros will change based on toppings used. These macros are for how the recipe is written.Recipe by Abby Sink IG @asink6Line a baking sheet with parchment paper.Mix protein and yogurt together until well combined. Spread mixture onto parchment paper in a large rectangle, making sure it is even. Swirl almond butter into the top of yogurt mixture. Add the rest of the toppings however you would like.Freeze bark for at least 3 hours. Cut or break, and enjoy! Makes 12 servings. Macros for 1: 89cal 12C 2F 6P *Macros will change based on toppings used. These macros are for how the recipe is written.Recipe by Abby Sink IG @asink6Instructions:  Line a baking sheet with parchment paper. Mix protein and yogurt together until well combined. Spread mixture onto parchment paper in a large rectangle, making sure it is even. Swirl almond butter into the top of yogurt mixture. Add the rest of the toppings however you would like. Freeze bark for at least 3 hours. Cut or break, and enjoy! *Macros will change based on toppings used. These macros are for how the recipe is written. Recipe by Abby Sink IG @asink6

1. First combine butter, brown sugar and maple syrup in a bowl and microwave for 30 seconds 2. Remove from microwave and mix together then slowly add the angel food cake protein powder until well combined. 3. Let sit for 5-30min to let thicken up 4. Enjoy, can always reheat if you want! If you’d like to try the salted caramel first, check out the salted caramel protein powder sample pack.Thank you @fitfoodiesonwheels for this amazing recipe!  Find them on IG!!Can also make this an amazing caramel sauce using Devotion Nutrition Angel Food Cake Protein.1. First combine butter, brown sugar and maple syrup in a bowl and microwave for 30 seconds 2. Remove from microwave and mix together then slowly add the angel food cake protein powder until well combined. 3. Let sit for 5-30min to let thicken up 4. Enjoy, can always reheat if you want! If you’d like to try the salted caramel first, check out the salted caramel protein powder sample pack.Thank you @fitfoodiesonwheels for this amazing recipe!  Find them on IG!!Can also make this an amazing caramel sauce using Devotion Nutrition Angel Food Cake Protein.Ingredients: 20g I Can’t Believe It’s Not Butter, Light 20g Swerve Brown Sugar Substitute 15g Walden's Farms Zero Calorie Maple Syrup 10g Devotion Nutrition Angel Food Cake flavor protein powder supplement  Directions:1. First combine butter, brown sugar and maple syrup in a bowl and microwave for 30 seconds2. Remove from microwave and mix together then slowly add the angel food cake protein powder until well combined. 3. Let sit for 5-30min to let thicken up4. Enjoy, can always reheat if you want!     Servings: 2 servingsCal per serving: 49 calories Carb: 0.5g Pro: 3.6g Fat: 3.1g*does not include calories from sugar substitute if you track those Thank you @fitfoodiesonwheels for this amazing recipe!  Find them on IG!!

1. Line a baking sheet with parchment paper.2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper. 3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs.4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well.5. Enjoy! Makes 12 spiders.Recipe by Abby Sink IG @asink61. Line a baking sheet with parchment paper.2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper. 3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs.4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well.5. Enjoy! Makes 12 spiders.Recipe by Abby Sink IG @asink6For Cookie: 1 C (80g) rolled oats, blended into a flour 1 scoop (28g) Devotion Nutrition Angel Food Cake flavor protein powder supplement 1/2 C (112g) unsweetened applesauce 2 TBSP (30mL) sugar free pancake syrup 1/4 C (56g)  nut butter For top: 12 mini Reese's Cups Eye sprinkles Writing icing   1. Line a baking sheet with parchment paper. 2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper.  3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs. 4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well. 5. Enjoy!   Makes 12 spiders. Macros for 1 (including toppings): 100cal 15C 5F 5P (this is with the Reese's on top!)   Recipe by Abby Sink IG @asink6

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Make ahead: any of our brownie recipes (Devils Food or Big Boy) and fold into smoothie after it's finished blending!  Top with brownie batter chunks and sugar free chocolate syrup!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Make ahead: any of our brownie recipes (Devils Food or Big Boy) and fold into smoothie after it's finished blending!  Top with brownie batter chunks and sugar free chocolate syrup!   Ingredients: 1 scoop Brownie Batter Protein Powder  1 cup water* 2 cups ice Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!! Make ahead: any of our brownie recipes (Devils Food or Big Boy) and fold into smoothie after it's finished blending!   Top with brownie batter chunks and sugar free chocolate syrup!  

Add liquid and frozen ingredients to a high speed blender or food processor and blend until well combined. Then, add dry ingredients and blend until desired consistency.Pour into 2 glasses. Option to add whipped cream and additional berries.Add liquid and frozen ingredients to a high speed blender or food processor and blend until well combined. Then, add dry ingredients and blend until desired consistency.Pour into 2 glasses. Option to add whipped cream and additional berries.  Add liquid and frozen ingredients to a high speed blender or food processor and blend or pulse several times until well combined and somewhat smooth.  Then add dry ingredients and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Optional: Top with light whip and additional fruit, if desired. *You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly.     

1. Pre-heat oven to 350 degrees. 2. Mix dry ingredients together 3. In a separate bowl whisk together wet ingredients. 4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms. 5. Spray a 4 mold donut pan with nonstick spray. 6. Spread mixture between the 4 molds. 7. Bake for 12-15 minutes. 8. Remove from oven to cool. 9. Add protein frosting/toppings if desired.  10. Enjoy!1. Pre-heat oven to 350 degrees. 2. Mix dry ingredients together 3. In a separate bowl whisk together wet ingredients. 4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms. 5. Spray a 4 mold donut pan with nonstick spray. 6. Spread mixture between the 4 molds. 7. Bake for 12-15 minutes. 8. Remove from oven to cool. 9. Add protein frosting/toppings if desired.  10. Enjoy!Directions:1. Pre-heat oven to 350 degrees.2. Mix dry ingredients together3. In a separate bowl whisk together wet ingredients.4. Using a rubber spatula add dry ingredients to wet ingredients until a thick dough forms.5. Spray a 4 mold donut pan with nonstick spray.6. Spread mixture between the 4 molds.7. Bake for 12-15 minutes.8. Remove from oven to cool.9. Add protein frosting/toppings if desired. 10. Enjoy! Thank you @fitfoodiesonwheels for this amazing recipe!!    Servings: 4 jumbo donutsCal: 85cal Carb: 6.9g Fat: 0.9g Pro: 12.4g

Chop your fresh strawberries and add them to a personal blender and reduce to a puree.  You may or may not need to add a little water or sweetener to your puree depending on how ripe and juicy your strawberries are. Add water 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 the amount of Hydroflex Flavor you prefer and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Once blended, add 4 TBSP of puree to a hurricane (tall) glass, then add your frozen mixture and top with a maraschino cherry and orange slice, if desired.  Chop your fresh strawberries and add them to a personal blender and reduce to a puree.  You may or may not need to add a little water or sweetener to your puree depending on how ripe and juicy your strawberries are. Add water 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 the amount of Hydroflex Flavor you prefer and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Once blended, add 4 TBSP of puree to a hurricane (tall) glass, then add your frozen mixture and top with a maraschino cherry and orange slice, if desired.       

Mix all ingredients until well combined.  Bake for 35-40 minutes at 350F. Recipe by Abby Sink IG @asink6Mix all ingredients until well combined.  Bake for 35-40 minutes at 350F. Recipe by Abby Sink IG @asink6Baked Oats: 2 C (160g) rolled oats 4 scoops (112g) Devotion Nutrition Angel Food Cake protein powder 4 egg whites 1 apple, diced (mine was 180g) 1/2 C (112g) unsweetened applesauce 1/4 C (60mL) sugar free maple syrup 1/2-1 C unsweetened almond milk 1 TBSP cinnamon 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla extract Crumble: 1/4 C (20g) rolled oats 1 TBSP sugar-free pancake syrup 8 walnut halves Mix all ingredients until well combined.  Bake for 35-40 minutes at 350F.     Recipe by Abby Sink IG @asink6

1. Line a muffin tin with liners.  2. Mix together filling ingredients and set aside. Melt chocolate chips into a microwave safe dish, heating in 30 second intervals, and stirring in between each time until they are completely melted. You may need a little coconut oil to help them melt. 3. Coat the bottom of each muffin liner with a thin layer of chocolate and bring up the sides just a little bit. Freeze to harden. 4. Add pumpkin filling to each cup. Be sure not to completely spread to the edges of the liner if you want cups to be completely coated in chocolate. You can either freeze this to harden again or add your top chocolate layer. 5. Add top layer of chocolate to cups and make sure to cover the pumpkin filling. Freeze to harden again. 6. Enjoy!Yields 12 Cups.Recipe by Abby IG @asink61. Line a muffin tin with liners.  2. Mix together filling ingredients and set aside. Melt chocolate chips into a microwave safe dish, heating in 30 second intervals, and stirring in between each time until they are completely melted. You may need a little coconut oil to help them melt. 3. Coat the bottom of each muffin liner with a thin layer of chocolate and bring up the sides just a little bit. Freeze to harden. 4. Add pumpkin filling to each cup. Be sure not to completely spread to the edges of the liner if you want cups to be completely coated in chocolate. You can either freeze this to harden again or add your top chocolate layer. 5. Add top layer of chocolate to cups and make sure to cover the pumpkin filling. Freeze to harden again. 6. Enjoy!Yields 12 Cups.Recipe by Abby IG @asink6Filling: 1 scoop (28g) Devotion Nutrition Angel Food Cake protein powder 1/4 C (56g) almond butter  1/2 C (122g) pumpkin puree (not pie filling) Coating:  Lily's sugar-free dark chocolate chips 1. Line a muffin tin with liners.  2. Mix together filling ingredients and set aside. Melt chocolate chips into a microwave safe dish, heating in 30 second intervals, and stirring in between each time until they are completely melted. You may need a little coconut oil to help them melt. 3. Coat the bottom of each muffin liner with a thin layer of chocolate and bring up the sides just a little bit. Freeze to harden. 4. Add pumpkin filling to each cup. Be sure not to completely spread to the edges of the liner if you want cups to be completely coated in chocolate. You can either freeze this to harden again or add your top chocolate layer. 5. Add top layer of chocolate to cups and make sure to cover the pumpkin filling. Freeze to harden again. 6. Enjoy! Yields 12 Cups. 1 Cup = 1 Serving. Macros per serving:  73cal 8C 5F 4P Recipe by Abby IG @asink6

Add wet and frozen ingredients 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 almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired. Serves 3Add wet and frozen ingredients 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 almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired. Serves 3   Ingredients: 1 Scoop Angel Food Cake Flavor protein powder supplement ½ C Unsweetened Vanilla Almond Milk 1 C Mixed Berries, frozen 1 C Dark Sweet Cherries, frozen 6 oz NonFat Greek Yogurt, plain Add wet and frozen ingredients 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 almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired.  Serves 3 Macros per serving, not including toppings:  Cal: 122 // Fat: 1.2 // Carbs: 16.5 //  Pro: 13.5 

Add wet and frozen ingredients 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 almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Garnish with additional almonds, cherries, or light whip, if desired. Add wet and frozen ingredients 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 almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least.Garnish with additional almonds, cherries, or light whip, if desired.    Ingredients: 1 Scoop Angel Food Cake Flavor protein powder supplement ½ C Unsweetened Vanilla Almond Milk 1 C ice 1 C Dark Sweet Cherries, frozen 6 oz NonFat Greek Yogurt, plain 2 TBSP almonds Add wet and frozen ingredients 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 almonds and blend away!  I usually start on a low speed and build up to medium, blending for several minutes at least. Garnish with additional almonds, cherries, or light whip, if desired.  Serves 2 - Macros per serving, not including toppings:   Cal: 200 // Fat: 6 // Carbs: 17.5 //  Pro: 21.5 

1. Preheat oven to 350F.2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook.3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter. 4. Spray a pan with non stick cooking spray or line with parchment paper.3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand. 4. Let cool and enjoy!Macros will vary depending on your choices of some of the ingredients. 1. Preheat oven to 350F.2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook.3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter. 4. Spray a pan with non stick cooking spray or line with parchment paper.3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand. 4. Let cool and enjoy!Macros will vary depending on your choices of some of the ingredients.   INGREDIENTS 2 servings (86g) spice cake mix 2 scoops Sinful Cinnamon flavor protein powder supplement 1/2 C granulated sweetener of choice 1/2 C pure pumpkin, canned* 1/4 C (56g) cinnamon almond butter (or plain) 1 cup milk of choice 1 tsp pure vanilla extract 1 tsp baking powder 1 tsp cinnamon Apple Mixture 1 granny smith apple 1/2 TBSP coconut oil 1/4 C walnuts cinnamon INSTRUCTIONS 1. Preheat oven to 350F. 2.  Dice or slice apples and saute in a pan with 1/2 TBSP coconut oil, walnuts, Cinnamon.  Just a quick saute.  Not a full cook. 3. Combine blondie dry ingredients in a medium bowl until well combined.  Blend wet ingredients and add slowly to dry until you get a thick brownie-like consistency.  Fold in half of the apple mixture to your batter.  4. Spray a pan with non stick cooking spray or line with parchment paper. 3. Pour batter into greased or lined baking dish and spread evenly. Top with remainder of apple mixture.  Bake for approximately 23-25 minutes or until a toothpick comes out clean.  Be careful not to over bake as oven temperatures vary with brand.  4. Let cool and enjoy!   Macros will vary depending on your choices of some of the ingredients. 

Preheat waffle iron of choice.  Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended. Spray waffle iron with non-stick spray immediately prior to adding approximately one tablespoon of batter to avoid scorching.  Let the waffle iron work but remove promptly.  Layer with sugar-free whip topping if desired and enjoy!!Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly. Check out the brownie batter protein powder trial pack if you want to try convenient samples. Preheat waffle iron of choice.  Whisk wet ingredients in a small mixing bowl and then add dry ingredients and mix until well blended. Spray waffle iron with non-stick spray immediately prior to adding approximately one tablespoon of batter to avoid scorching.  Let the waffle iron work but remove promptly.  Layer with sugar-free whip topping if desired and enjoy!!Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly. Check out the brownie batter protein powder trial pack if you want to try convenient samples.

Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick 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. Add to 12 cups in your muffin pan. Top with optional toppings if desired.BAKING TIMES:  Muffins 15-17 minutes.  Skillet approximately 30-35 minutes until barely golden brown.  Mini Loaf approximately 25-30 minutes.  Full Size Loaf 40-45 minutes.Notes: 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. For easy prep all week, the Angel food cake protein powder 12 pack includes twelve ready-to-use servings you can grab for smoothies or baking. Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick 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. Add to 12 cups in your muffin pan. Top with optional toppings if desired.BAKING TIMES:  Muffins 15-17 minutes.  Skillet approximately 30-35 minutes until barely golden brown.  Mini Loaf approximately 25-30 minutes.  Full Size Loaf 40-45 minutes.Notes: 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. For easy prep all week, the Angel food cake protein powder 12 pack includes twelve ready-to-use servings you can grab for smoothies or baking.

1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. For convenience, you can try the buttery blend powder sample pack.1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. For convenience, you can try the buttery blend powder sample pack. Makes 14 cookies. Macros for 1:73cal 7C 3F 5P Recipe courtesy of Abby Sink IG @asink6

1. Line a baking sheet with parchment paper.2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe.3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy).4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets.5.  Store in refrigerator and enjoy!Yields 15 truffles Thank you Abby for another delicious recipe!! IG @asink61. Line a baking sheet with parchment paper.2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe.3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy).4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets.5.  Store in refrigerator and enjoy!Yields 15 truffles Thank you Abby for another delicious recipe!! IG @asink6INGREDIENTS 1 scoop (28g) Devotion Nutrition Mocha Java Chip protein powder 2 TBSP (14g) coconut flour 1/4 C (60mL) sugar free syrup 1/2 C (115g) cashew butter  2 TBSP Cacao nibs  1/2 C sugar-free chocolate chips   INSTRUCTIONS 1. Line a baking sheet with parchment paper. 2. Mix together all ingredients except for chocolate chips until a dough forms. Roll dough into balls and place on cookie sheet. I got 15 out of this recipe. 3. Allow truffles to chill for at least 30 minutes in the fridge. When ready to dip, melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each time. (You may need a little bit of coconut oil to help the chips melt and stay creamy). 4. Dip the truffles in melted chocolate until completely coated. Optional:  Dust with cocoa powder or sprinkles before the chocolate sets. 5.  Store in refrigerator and enjoy! Yields 15 truffles  Macros each truffle:  69cal 6C 5F 4P   Thank you Abby for another delicious recipe!! IG @asink6

Combine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!Macros will vary depending on how many popsicles are madeCombine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!Macros will vary depending on how many popsicles are madeIngredients: 1 scoop Devotion Nutrition Brownie Batter Protein powder Water Directions: Combine one scoop of protein with enough water to make this thick and pourable.  Pour into popsicle molds, freeze and enjoy!  

1. Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. 2. Take 4 pieces of bread and cut in half crosswise. Whisk together 3 egg whites and 1/2 scoop protein powder until completely combined. 3. Dip bread pieces in egg mixture and cover both sides. Stack bread pieces in pan. 4. Pour the remaining egg mixture over the bread. Add blueberries and white chocolate chips. (I waited until it was done baking to add strawberries). 5. Bake for about 25-30 minutes for until slightly browned and bread is toasted. 6. Add strawberries and serve warm. Top with syrup or your favorite nut butter! 1. Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. 2. Take 4 pieces of bread and cut in half crosswise. Whisk together 3 egg whites and 1/2 scoop protein powder until completely combined. 3. Dip bread pieces in egg mixture and cover both sides. Stack bread pieces in pan. 4. Pour the remaining egg mixture over the bread. Add blueberries and white chocolate chips. (I waited until it was done baking to add strawberries). 5. Bake for about 25-30 minutes for until slightly browned and bread is toasted. 6. Add strawberries and serve warm. Top with syrup or your favorite nut butter! 4 slices of bread3 egg whites 1/2 scoop Devotion Nutrition Buttery Blend flavor protein powder supplement Optional Toppings:  Blueberries, Strawberries, Sugar-Free white chocolate chips1. Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. 2. Take 4 pieces of bread and cut in half crosswise. Whisk together 3 egg whites and 1/2 scoop protein powder until completely combined.3. Dip bread pieces in egg mixture and cover both sides. Stack bread pieces in pan.4. Pour the remaining egg mixture over the bread. Add blueberries and white chocolate chips. (I waited until it was done baking to add strawberries).5. Bake for about 25-30 minutes for until slightly browned and bread is toasted.6. Add strawberries and serve warm. Top with syrup or your favorite nut butter! Recipe compliments of Abby IG @asink6  

INGREDIENTS 2 servings (86g) devil's food cake mix 2 scoops Devotion Brownie Batter flavor protein powder 1/2 C granulated sweetener of choice 5 TBSP Jet Black Cocoa powder 1/2 C unsweetened applesauce* 1/4 C (56g) nut butter of choice (I used crunchy PB) 1/2-1 cup non dairy milk of choice 1 serving (14g) sugar-free dark chocolate chips 1 tsp baking powder INSTRUCTIONS 1. Preheat oven to 350F. Spray an 8x8 pan with non stick cooking spray or line with parchment paper. 2. Combine all ingredients except milk in a bowl until well combined. Add almond milk slowly until you get a thick brownie batter consistency. 3. Pour batter into greased or lined baking dish and spread evenly. Bake for approximately 25 minutes or until a toothpick comes out clean.  Be careful not to overbake as oven temperatures vary with brand.  4. Let cool, cut into 9 pieces, and enjoy! If you want to try the flavor first, check out a brownie batter protein powder trial pack.    *the original recipe by @asink6 called for nonfat greek yogurt (which I happened to be out of) so I subbed unsweetened applesauce and they turned out delicious! Macros will vary depending on your choices of some of the ingredients.  Recipe adapted from Abby IG @asink6 and Karol IG @flexibledieting4lyfe