Delicious Recipes from Devotion

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.

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. To save time and keep things simple, reach for the ready-made Angel Food Cake Original 12-Pack from Devotion Nutrition and focus on the finishing touches. 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. To save time and keep things simple, reach for the ready-made Angel Food Cake Original 12-Pack from Devotion Nutrition and focus on the finishing touches. 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