Delicious Recipes from Devotion

In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch. In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch.

Blend everything together except the blueberries. Fold in the blueberries to a jar with the pudding and enjoy right away or let sit in fridge for a few hours. Placing in the fridge will make it get really thick and creamy. Can make several servings ahead of time for an easy grab and go breakfastBlend everything together except the blueberries. Fold in the blueberries to a jar with the pudding and enjoy right away or let sit in fridge for a few hours. Placing in the fridge will make it get really thick and creamy. Can make several servings ahead of time for an easy grab and go breakfast

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to combine well. Divide the batter evenly between four mini loaf pans. Bake at 350 for approximately 18-20 minutes. The key to cooking with protein is not too over. Bake it and allow to cool completely before removing from the pan.Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to combine well. Divide the batter evenly between four mini loaf pans. Bake at 350 for approximately 18-20 minutes. The key to cooking with protein is not too over. Bake it and allow to cool completely before removing from the pan.

Add water and protein to a bowl and combine to make a pudding. Swirl in the yogurt. Next, add the flax meal and combine. Top with diced apple and granola. Enjoy!Add water and protein to a bowl and combine to make a pudding. Swirl in the yogurt. Next, add the flax meal and combine. Top with diced apple and granola. Enjoy!

Blend all together to your desired consistency in a personal blender and enjoy! Option to top with more crushed graham cracker and/or whipped cream.Blend all together to your desired consistency in a personal blender and enjoy! Option to top with more crushed graham cracker and/or whipped cream.

Preheat air fryer to 350.In a bowl, mix together dry ingredients well. Then add in the Greek yogurt.Using your hands create a dough with the first ingredients and knead well. Place on a prepared surface and cut into 6 even portions.Shape each portion into a bagel shape.Using the whole egg brush the tops with egg wash and sprinkle seasonings of choice on top,Place in air fryer for 9-12 minutes flipping half way through and brush again with the egg wash.They should be golden brown all over. Allow to cool and slice to enjoy. They also freeze well.Season to complement your dish—start with ½ tsp granulated garlic; Italian seasoning is an easy choice, or add crushed red pepper for heat.Optional mix-ins: cheddar, parmesan, asiago, sun-dried tomato, dehydrated onion, bacon bits, roasted garlic, jalapeños. Popular toppings: sesame seeds or cornmeal. Extras will change calorie/macro counts.Best lightly toasted before serving—great for sandwiches, burgers, or with cream cheese, seasoned yogurt, or hummus.Preheat air fryer to 350.In a bowl, mix together dry ingredients well. Then add in the Greek yogurt.Using your hands create a dough with the first ingredients and knead well. Place on a prepared surface and cut into 6 even portions.Shape each portion into a bagel shape.Using the whole egg brush the tops with egg wash and sprinkle seasonings of choice on top,Place in air fryer for 9-12 minutes flipping half way through and brush again with the egg wash.They should be golden brown all over. Allow to cool and slice to enjoy. They also freeze well.Season to complement your dish—start with ½ tsp granulated garlic; Italian seasoning is an easy choice, or add crushed red pepper for heat.Optional mix-ins: cheddar, parmesan, asiago, sun-dried tomato, dehydrated onion, bacon bits, roasted garlic, jalapeños. Popular toppings: sesame seeds or cornmeal. Extras will change calorie/macro counts.Best lightly toasted before serving—great for sandwiches, burgers, or with cream cheese, seasoned yogurt, or hummus.

Whisk together egg, vanilla, and applesauce in a small mixing bowl.Add protein and baking powder and mix until well moistened.Fold in chocolate chips.Transfer mixture into 2 cup pyrex or microwave safe bowl, or a paper bowl, sprayed with non-stick spray.Microwave for 2 minutes. Microwave cook time may vary depending on your oven. Remove from microwave and sprinkle with brown sugar alternative. Enjoy!Whisk together egg, vanilla, and applesauce in a small mixing bowl.Add protein and baking powder and mix until well moistened.Fold in chocolate chips.Transfer mixture into 2 cup pyrex or microwave safe bowl, or a paper bowl, sprayed with non-stick spray.Microwave for 2 minutes. Microwave cook time may vary depending on your oven. Remove from microwave and sprinkle with brown sugar alternative. Enjoy!

Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 325Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 3251 scoop Devotion Angel Food cake protein 1/4 cup almond flour 1/4 cup strawberry Greek yogurt 1 tsp baking powder Sugar free jelly Mix into 4 balls. The batter may be sticky. Drop them onto a spray air fryer liner. Poke a hole and add sugar free jelly. Spray them again. Air fry for about 6 min at 325 Serving size- 4 donuts 317 cals 31 p/ 13c /16 f (for donut without the jelly)

in a bowl, mash the blueberries add syrup, lemon juice, cornstarch + water to combine. Microwave for 1-2 min until the filling begins to thicken. Fold in protein powder, set aside. Unfold the thawed pastry sheets and spread the filling onto the one of the pastry puff sheets. Cover with second sheet and cut in half. Then use a fork to pierce down all edges, making two poptarts. Air fry for ~10 min on 400F or until golden brown. in a bowl, mash the blueberries add syrup, lemon juice, cornstarch + water to combine. Microwave for 1-2 min until the filling begins to thicken. Fold in protein powder, set aside. Unfold the thawed pastry sheets and spread the filling onto the one of the pastry puff sheets. Cover with second sheet and cut in half. Then use a fork to pierce down all edges, making two poptarts. Air fry for ~10 min on 400F or until golden brown.

Preheat oven to 350 degrees F. Spray a rectangular 3-quart baking 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 well.  Add wet to dry and stir until all ingredients are moistened. Fold blueberries in and   pour into prepared pan.Bake approximately 25 minutes. Be sure NOT to overbake Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container 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 rectangular 3-quart baking 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 well.  Add wet to dry and stir until all ingredients are moistened. Fold blueberries in and   pour into prepared pan.Bake approximately 25 minutes. Be sure NOT to overbake Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container for up to a week. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Blend all ingredients in a personal blender and enjoy!!!Blend all ingredients in a personal blender and enjoy!!!

Combine all ingredients in a personal blender and combine. Enjoy!Combine all ingredients in a personal blender and combine. Enjoy!

Combine the Protein powder and the water to make a batter to your desired thickness.NOTE: Start with ¼ C. Then add more 1 TB at a time until you reach your desired thickness. This snack is also great topped with whipped cream, berries and nuts for a high protein dessert.Combine the Protein powder and the water to make a batter to your desired thickness.NOTE: Start with ¼ C. Then add more 1 TB at a time until you reach your desired thickness. This snack is also great topped with whipped cream, berries and nuts for a high protein dessert.

Blend the protein with the water or milk of choice. Then, pour over hot coffee and enjoyGarnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.IIf you prefer a blended coffee, add all ingredients to a personal blender and pulse a few times. Use caution with hot liquids, especially in personal blenders. Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.Blend the protein with the water or milk of choice. Then, pour over hot coffee and enjoyGarnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.IIf you prefer a blended coffee, add all ingredients to a personal blender and pulse a few times. Use caution with hot liquids, especially in personal blenders. Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.

Combine all in a personal blender and divide between two large cups. Enjoy!OPTION: Garnish with fresh strawberries or watermelon wedge. Top with Whipped cream if desired Combine all in a personal blender and divide between two large cups. Enjoy!OPTION: Garnish with fresh strawberries or watermelon wedge. Top with Whipped cream if desired

Combine all in a personal blender and combine to your desired consistency.OPTION: Top with whipped cream and garnish with mint leaves.Combine all in a personal blender and combine to your desired consistency.OPTION: Top with whipped cream and garnish with mint leaves.

combine all ingredients together in a small bowl and add to a sprayed doughnut pan. bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a ball making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros. combine all ingredients together in a small bowl and add to a sprayed doughnut pan. bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a ball making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros.

Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the blueberries. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or add more blueberries and enjoy!Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the blueberries. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or add more blueberries and enjoy!

Add all ingredients to a blender and blend until smooth! Enjoy!Macros are with water and ice. If using Milk of Choice they will varyAdd all ingredients to a blender and blend until smooth! Enjoy!Macros are with water and ice. If using Milk of Choice they will vary

In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!INGREDIENTS 2 C shredded unsweetened coconut 1 C white whole wheat flour 1 scoop Devotion Nutrition angel food cake flavored protein powder 1/2 tsp baking soda 1/2 tsp salt 1/4 C coconut oil 1  C stevia/erythritol 3 eggs 1 C light sour cream 1/4 C unsweetened applesauce About 2 C crushed pineapple 1/2 tsp coconut extract GLAZE (Optional): 1 C powdered sugar substitute 4-6 TBSP almond milk (more or less to desired consistency)   INSTRUCTIONS In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside. Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it. While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous. Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again. Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well. Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes. While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze. Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!   Recipe by Joelle @balancingmd IG

Blend everything in a blender except fresh blueberries. Once blended fold in fresh blueberries and pour into greased 9x13 baking pan. Prepare Devotion Nutrition Buttery Blend Protein Crumb topping can use Sinful Cinnamon to prepare it also Spread crumble topping on top of cakeBake at 350 for 25 minutes or until lightly browned on top.Macros are for cake only. Adding the crumb topping will vary the nutrition depending on how much you are using. Blend everything in a blender except fresh blueberries. Once blended fold in fresh blueberries and pour into greased 9x13 baking pan. Prepare Devotion Nutrition Buttery Blend Protein Crumb topping can use Sinful Cinnamon to prepare it also Spread crumble topping on top of cakeBake at 350 for 25 minutes or until lightly browned on top.Macros are for cake only. Adding the crumb topping will vary the nutrition depending on how much you are using.

Mix oats, 2 scoops Devotion wild blueberry protein and all other ingredients into a bowl. Put blueberries into a bowl and coat with a full scoop of protein. Fold coated blueberries into the mix. Place batter into large prepared loaf pan Bake at 350 for 45-60 or until loaf has golden edges and doesn’t jiggle in the middle.If making into mini loaves or muffins times will vary. DO NOT overbake. Allow to cool completely before slicing or storing in freezer. Mix oats, 2 scoops Devotion wild blueberry protein and all other ingredients into a bowl. Put blueberries into a bowl and coat with a full scoop of protein. Fold coated blueberries into the mix. Place batter into large prepared loaf pan Bake at 350 for 45-60 or until loaf has golden edges and doesn’t jiggle in the middle.If making into mini loaves or muffins times will vary. DO NOT overbake. Allow to cool completely before slicing or storing in freezer.

Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form. Low and Slow is the key to fluffy protein pancakes. Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form. Low and Slow is the key to fluffy protein pancakes. Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.

Combine all ingredients except blueberries until well blended. Then fold in the blueberries and let batter sit for a few minutes while mini waffle iron is heating. Lightly spray lightly and add a small amount of batter to the waffle iron.  Wait just a few seconds and close the lid, then let the waffle iron do the work. Top with your desired toppings and enjoyRecipe yields approx. 4-6 mini waffles.  If you can resist eating the entire batch, they freeze well. Then you can just pop in your toaster the morning you're eating and enjoy!Combine all ingredients except blueberries until well blended. Then fold in the blueberries and let batter sit for a few minutes while mini waffle iron is heating. Lightly spray lightly and add a small amount of batter to the waffle iron.  Wait just a few seconds and close the lid, then let the waffle iron do the work. Top with your desired toppings and enjoyRecipe yields approx. 4-6 mini waffles.  If you can resist eating the entire batch, they freeze well. Then you can just pop in your toaster the morning you're eating and enjoy!

Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.

Add all ingredients, except blueberries to a blender or food processor until well combined.Fold in blueberries. Pour into pan and cook over low heat until golden brown on both sides.Do not over cook! Cook times will vary by stovetop! Garnish with additional blueberries and sliced banana, if desired. Add all ingredients, except blueberries to a blender or food processor until well combined.Fold in blueberries. Pour into pan and cook over low heat until golden brown on both sides.Do not over cook! Cook times will vary by stovetop! Garnish with additional blueberries and sliced banana, if desired.

Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place 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 pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place 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 pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. 

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same. Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Macros per bundt/muffin (does not include nut butter topping): Cal: 74 // Fat: 3.4// Sat Fat: 0.7 // Carbs: 4.7 // Fiber: 1.8 // Pro: 6.8 // Sugar: 1.8 Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.

Combine protein powder, and liquid i a glass and using the Devotion frother, froth until desired consistency.  Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!Combine protein powder, and liquid i a glass and using the Devotion frother, froth until desired consistency.  Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!  MACROS:  Calories 56// Fat 0.75 //Carbs 2.5 //Fiber 1 //Protein 10 //Net Carbs 1.5 //Sugar 0 //WW Smartpoints 2

Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.  Remove from oven and allow to cool a few minutes on cooling rack. Remove from pan and allow to cool. Serve warm or store in the fridge. Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.  Remove from oven and allow to cool a few minutes on cooling rack. Remove from pan and allow to cool. Serve warm or store in the fridge. 

Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.

Add milk and protein to a glass and froth or blend until combined. Add ice to your glass and top with shots of espresso!If you prefer a hot macchiato, warm milk for about 30 seconds in the microwave before blending with protein. Add milk and protein to a glass and froth or blend until combined. Add ice to your glass and top with shots of espresso!If you prefer a hot macchiato, warm milk for about 30 seconds in the microwave before blending with protein.

Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy! Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy!

Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish.In your ice shaker or cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime.Add the water and HydroFLEX™ packet to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so.Strain the cocktail into the glass, top off with sparkling water, and garnish with additional lime and cucumber if desired. Sip & Enjoy! Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish.In your ice shaker or cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime.Add the water and HydroFLEX™ packet to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so.Strain the cocktail into the glass, top off with sparkling water, and garnish with additional lime and cucumber if desired. Sip & Enjoy! 

Mix Peach Mango HydroFLEX™ in 8 oz water. Then add 8 oz Orange Mango or plain sparkling water. Shake with ice and pour into glasses for a refreshing mocktail! Garnish with peach slices, if desired. PRO TIP: The amount of water you use will determine how strong the peach flavor is in your mocktail. You can start with less water and sparkling water if you would like a lot of peach... or add more water for a refreshing drink to sip on all day! Mix Peach Mango HydroFLEX™ in 8 oz water. Then add 8 oz Orange Mango or plain sparkling water. Shake with ice and pour into glasses for a refreshing mocktail! Garnish with peach slices, if desired. PRO TIP: The amount of water you use will determine how strong the peach flavor is in your mocktail. You can start with less water and sparkling water if you would like a lot of peach... or add more water for a refreshing drink to sip on all day!

Ingredients: 6-7 egg whites at room temp (from whole eggs or carton is fine) 1 tsp Cream of Tartar 1 scoop Angel Food Cake Flavored Protein Powder Supplement   Method: In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder. Spray a bundt pan with non-stick spray and scoop cake batter gently into pan. Bake at 350 for 15-20 or until light golden color. Let cool and enjoy with zero guilt.   Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds! Makes 2 servings: 1 serving is 1/2 of a cake Macros for 1 serving: 100 Cal/ 1.5 F/ 3 C/ 21 P

Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired.Add 2 scoops to your mug and brew espesso right over the ice cream!  Enjoy!Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired.Add 2 scoops to your mug and brew espesso right over the ice cream!  Enjoy!Ice Cream Base 1 Scoop Devotion Angel Food Cake flavor protein powder supplement 2 TBSP Sugar Free Vanilla Pudding Mix Milk or liquid of choice to fill line + 2 oz Espresso Instructions Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired. Add 2 scoops to your mug and brew espresso right over the ice cream!  Enjoy!

Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!Add whip creamAdd fresh strawberries Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!Add whip creamAdd fresh strawberries  1 Scoop Devotion Angel Food Cake Protein Powder 1/4 cup dry oats (blended), oat bran, or oat flour 1/2 tsp. baking powder 2 egg whites (or 1 whole egg) 1/4 cup water or milk 4 strawberries, washed and diced sugar free whip cream     Place all ingredients in a bowl and mix thoroughly Spoon ingredients into waffle maker, let cook, and enjoy! Add whip cream Add fresh strawberries   

Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries.Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries.  20 fresh strawberries (cored) 1/3 C softened fat free cream cheese 1 scoop Devotion Angel Food Cake protein 1/2 packet sugar free, fat free instant pudding mix (cheesecake flavor) 3 TBSP milk of choice 1 tsp confectioners style powdered sweetener   Toppings: 1 crushed graham cracker sleeve 1 TBSP sugar-free chocolate chips, melted   Method: Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries. Macros per strawberry: Cal: 20.1 // fat: .3 // pro: 1.7 // carb: 2.8 // fib: .4  

In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.

Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini piesWhisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake! Yields 4 mini pies 1 scoop Angel Food Cake protein powder 1 whole egg 1 tsp vanilla extract 1/3 C brown sugar substitute Splash of water 3 TBSP pecan halves (12-16 halves) 1 package 100 calorie mini graham pie crusts Whisk egg and vanilla extract together.  Add protein powder, brown sugar substitute and a splash of water and stir until well combined. Bake at 350 for 9 -10 minutes. Do not overbake!  Yields 4 mini pies Each pie: 184 calories, 8.4g protein, 14g carbs, 8.7g fat

Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich! Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich!   Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.   Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy!  Yields 2 mini waffles, or 1 waffle sandwich!   

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag. 2 scoops Devotion Gingerbread protein 100g oat flour 28g almond flour 1 tsp cinnamon 1/4 tsp baking soda 30g brown sugar substitute 2 TBSP molasses 42g light butter or coconut oil 1 tsp vanilla extract 2 TBSP milk of choice In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.   Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.   Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*   Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer.    If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family!    *PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.     Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies.  Serving: 1cookieCalories: 102Carbohydrates: 11g (Fiber: 3g)Protein: 6g Fat: 3g

INSTRUCTIONS Preheat oven to 350 degrees F.  Spray a large skillet or 13x9 inch baking pan or  muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 17-20 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Cooking times may vary depending on your oven. NOTES Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. PROTEIN PECAN CRUMBLE RECIPE CAN BE FOUND HERE.  Simple prepare crumble and spoon over batter prior to baking!

  Add milk, protein powder, apple pie spice and brown sugar substitute to a large iced coffee mug and froth until smooth and creamy!  Add ice to your mug and then pour your espresso shots on top!  Top with sugar free whipped topping or cold foam and sprinkle with apple pie spice, if desired! Enjoy!

Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!  Devotion Mocktails... where Happy Hour meets Hydration! 1 stick Devotion HydroFLEX™ Party Punch 1 C Frozen Strawberries 1 C Water 1 C Ice Fresh lime juice, optional Cocktail Option:  2 oz silver rum Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries, if desired and enjoy!

Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy!Preheat oven to 350f and spray a pan with non-stick spray.Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined.fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish.Add optional toppings, if desired.Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy!Ingredients 2 Scoops Brownie Batter flavor protein powder supplement ¼ C Sugar substitute 1 tsp Baking powder ¼ tsp Salt ⅓ C Almond butter 1 Whole Egg ½ C Unsweetened almond milk 2 TBSP Canned Pumpkin 2 TBSP Sugar-free chocolate chips   Optional toppings: Calorie-free caramel syrup Flaky Salt   Preheat oven to 350f and spray a pan with non-stick spray. Mix dry ingredients and wet ingredients separately, except chocolate chips. combine the dry ingredients into the wet ingredients just until moistened and well combined. fold in the chocolate chips. Spread batter evenly into an 8x8 baking dish. Add optional toppings, if desired. Bake for 15-20 minutes. When completely cool, cut into 16 square pieces. Enjoy!   Macros per square: 77 calories, 5g Protein, 6g Carbs (Fiber: 2g), Fat 4g

INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IGINSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG INSTRUCTIONS  In a large mixing bowl, whisk together pudding mix and milk for a couple minutes until thickened. Then add pumpkin purée, protein powder and pumpkin pie spice. Continue mixing until a pie type filling has formed. Using clean jars or glasses, start by layering a thin layer of graham cracker crumbles, followed by about 1/4 cup of the pumpkin mixture and about 1/4 cup of whipped cream. Continue this order until the jar is full and top with crumbled graham cracker. Refrigerate and enjoy your virtually fat free, sugar free treat! Recipe by Joelle Mouhanna @balancingmd IG

Blend all ingredients together in a medium bowl until dough forms. Form the dough into 9 sticks and roll in nutritional yeasts (or pork rinds).  Place each stick onto a baking sheet lined with parchment paper, leaving room for expansion as they bake.  Bake at 350F for 5 minutes. Flip and bake an additional 3 minutes.  Remove from oven and allow to cool slightly before cutting each stick into halves.  Enjoy as is, or dip in marinara or other sauce! Recipe yields 9 servings. One serving is 2 halves. 

Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run!Add all ingredients to a jar and mix well. Place in fridge a minimum of 4 hours or overnight for best results. *we used seasonal Chobani pumpkin spice for this recipe but plain or vanilla works just as well.

Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.

Heat and froth your milk (not above 140 degrees). Add protein powder, pumpkin, pumpkin pie spice and froth until combined.  Add your espresso shots to a mug and pour the frothy mixture on top!  Top with sugar free whipped topping and sprinkle with pumpkin pie spice. Enjoy!Heat and froth your milk (not above 140 degrees). Add protein powder, pumpkin, pumpkin pie spice and froth until combined.  Add your espresso shots to a mug and pour the frothy mixture on top!  Top with sugar free whipped topping and sprinkle with pumpkin pie spice. Enjoy!

Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!Add all ingredients to a jar and refrigerate overnight or for at least four hours.  Dust the top with a little cocoa powder or Mocha Java for a little protein boost and Enjoy!

Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.Bake bars for 30-35 minutes or until top is set and slightly golden brown.Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.

Preheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! 5 COOKIESPreheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! 5 COOKIESPreheat oven to 350 degrees.  Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner.  Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! Yields: 5 Cookies 245 Cal// 25g Protein// 30g Carbs// 5g Fat//5.5g Fiber

  Devotion Mocktails... where Happy Hour meets Hydration! Add all ingredients to a high-speed blender until well blended.  Garnish with strawberries and sugar free whip, if desired and enjoy!

  Devotion Mocktails... where Happy Hour meets Hydration! Add all ingredients to a high-speed blender until well blended.  Garnish with a pineapple wedge and enjoy!

Devotion Mocktails... where happy hour meets hydration! Add all ingredients to a shaker bottle and shake well. Rim your glass with salt or tahini, if desired and serve over ice!  Garnish with lime wedge!   If you're feeling extra fancy, you can freeze lime slices in HydroFLEX™ ice cubes and enjoy extra zing in your margarita.  Simply mix 12 oz water with 1 HydroFLEX™ Classic Margarita and add lime slices to your 2" cube ice trays and freeze overnight. 

Devotion Mocktails... where happy hour meets hydration! Add fresh watermelon to a blender bottle and muddle.  Squeeze in fresh lime juice. Add HydroFLEX™ drink powder, water, and shake well.  Rim your glass with salt or tahini, if desired and serve over ice!  Garnish with lime or watermelon wedge!  

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.Fold in coconut flakes.Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached. Fold in coconut flakes. Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.  If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired. Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.

  Preheat oven to 350 degrees F. Spray a 3x5" mini loaf 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 well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan. Bake approximately 25 minutes.

Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.Garnish as desired and serve.Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.INSTRUCTIONS  

Preheat oven to 350 degrees F. Spray a rectangular baking 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 well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan.Bake approximately 25 minutes.Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container 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 rectangular baking 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 well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan.Bake approximately 25 minutes.Cool and cut into 12 squaresNotes: Leftovers should be kept in the fridge in an airtight container 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 rectangular baking 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 well.  Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips.  Pour into prepared pan. Bake approximately 25 minutes. Notes: Leftovers should be kept in the fridge in an airtight container for up to a week.  For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

INSTRUCTIONS Whisk all ingredients besides bread together into a batter.  Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with fresh fruits and sugar free syrup if desired.  Macros do not include fruit or syrup.

Creami BaseInstructionsAdd all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Remove from freezer and let sit for a few minutes to loosen sides.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and re-spin to desired consistency. If you prefer a soft-serve ice cream, add a splash of liquid before respin.Top with sugar free caramel syrup, crushed nuts, if desired. Creami BaseInstructionsAdd all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Remove from freezer and let sit for a few minutes to loosen sides.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and re-spin to desired consistency. If you prefer a soft-serve ice cream, add a splash of liquid before respin.Top with sugar free caramel syrup, crushed nuts, if desired.   Creami Base Instructions Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Remove from freezer and let sit for a few minutes to loosen sides.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and re-spin to desired consistency. If you prefer a soft-serve ice cream, add a splash of liquid before respin. Top with sugar free caramel syrup, crushed nuts, if desired. 

INSTRUCTIONS Add all ingredients to a high speed personal blender and blend until smooth and frothy.  Top with sugar free whip cream and caramel syrup if desired, and enjoy! NUTRITION  (with 2oz unsweetened almond milk)

  In a personal blender, mix water with Devotion protein powder and then layer over strong brewed coffee. Garnish with sugar-free whipped topping and a drizzle of sugar-free caramel syrup, if desired.  If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.    Macros (not including optional toppings): Cal: 56 // Fat: .75// Carbs: 2.5 // Fiber: 1 // Sugar: 0 // Pro: 10.3

  Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave.  Mix all ingredients in small bowl and pour over cooled or warm cake. Sprinkle salted chopped nuts on top… Enjoy!

Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!Cake 1 scoop Angel food cake flavor protein powder 1 whole egg 1/4 C apple sauce 1/2 tsp baking powder Zest of 1/2 lemon 1 TBSP lemon concentrate Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl.  Pop it in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave.    Icing 1/2 scoop Angel food cake 1 tbsp swerve confectioners (optional) 1 tbsp lemon concentrate Splash of water Mix all ingredients in small bowl and pour over cooled or warm cake. Enjoy!   Macros for the Entire Cake:  257 calories// 36g P// 15g C (3g Fiber), 7g Fat  

Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Yields 2 mini waffles. 

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20-30 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Yields 2 mini loafs (3x5 pan).Macros per loaf will vary depending on ingredients used.

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into two balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack. Be sure your cream cheese is softened and mix together with 4 tsp milk.  Stir in protein powder.  Frost cooled cookies and enjoy.  Yields 2 cookies.  Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into two balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack. Be sure your cream cheese is softened and mix together with 4 tsp milk.  Stir in protein powder.  Frost cooled cookies and enjoy.  Yields 2 cookies.  

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.  Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.     

Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!  1 scoop Sinful Cinnamon Protein powder supplement ½ tsp Baking Powder 2 packets Splenda or other sweetener to taste 1 Egg White or 2 TBSP liquid egg whites 3 TBSP Water 1 TBSP pure pumpkin, canned or sweet potato mash Optional Add-ins/Toppings: chopped pecans, chocolate chips, brown sugar substitute, sugar-free whipped topping, cinnamon, etc.  Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!

Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. PROTEIN MICROWAVE CAKE Spray the bottom of a small microwave-oven safe bowl. Sprinkle brown sugar substitute and then lay your pineapple and cherry in the bottom of the bowl. Add remaining ingredients to a separate bowl and mix until combined. Pour batter over pineapple and cherry. Microwave 1 min 30 seconds. Allow to cool for 1-2 minutes and then flip the cake onto a clean plate. 254 calories 26p / 22c / 7f   PROTEIN MINI LOAF 1 scoop Devotion Angel food cake protein 1/4 cup unsweetened applesauce 1 whole egg 1 tbsp brownie sugar substitute 2 pineapple rings 2 cherries    

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 18 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 18 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.       

CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!CRUSTIngredients   2 scoops Devotion Nutrition Buttery Blend protein powder  2 C almond flour or ground almonds 1/2 C sugar-free maple syrup 1/2 C almond butter (or nut butter of choice) Add all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGIngredients 3 scoops Sinful Cinnamon Protein 2 tsp cinnamon 1 tsp nutmeg 2 C pure pumpkin puree 2 C liquid egg whites Add all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°. Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!

*This recipe yields 4 tartlets or a single small sweet potato pie. Crust24 blended teddy graham crackers or sugar free graham cookies1/2 cup almond flourCinnamon 1-2 tbsp sugar free syrup Pie filling 1 cup pure pumpkin purée 1 scoop Sinful Cinnamon protein1 whole egg Cinnamon, nutmeg and Pumpkin Pie spice to taste Blend cookies and add almond flour to a bowl. Add a few splashes of sugar free syrup and mix. Using clean hands, press crust firmly into individual tartlet pans or pie plate.  Combine the pumpkin puree  with the protein and egg and add cinnamon and spices.  Divide filling evenly between tart pans or pour into pie dish. Top with pecans, if desired.  Place filled pan(s)  into the oven for 12-15 minutes at 400.   Once cooled, top with sugar free cool whip if desired.  273 cals 13P / 18 C / 16 F each mini pie

Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. The key is low and slow Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. The key is low and slow   Ingredients:   Method: Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. 

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-like 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 over bake as oven temperatures vary with brand. 4. Let cool, cut into 9 pieces, and enjoy! *can sub nonfat greek yogurt or unsweetened applesauceMacros will vary depending on your choices of some of the ingredients. 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-like 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 over bake as oven temperatures vary with brand. 4. Let cool, cut into 9 pieces, and enjoy! *can sub nonfat greek yogurt or unsweetened applesauceMacros will vary depending on your choices of some of the ingredients.   INGREDIENTS INSTRUCTIONS      

Prep: Prepare muffin tin by lining with 12 muffin papers or use silicone or foil muffin cups that have been sprayed lightly with non-stick spray. Preheat oven to 300 degrees.  Crust: Blend all crust ingredients in small food processor until the nuts are well chopped and resemble crumbs. Spoon approximately 2tsp into each cup of the muffin tin. Use a shot glass or similar-size tool and tamp down the mixture to form the crust. Filling: Beat together the cream cheese, yogurt, sweetener, and flavoring extracts until smooth. Add Devotion Nutrition Angel Food Cake Protein powder, egg whites and egg mix just till blended. Do not over mix. Combine: Spoon batter into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 14-18 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool in pan for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill. Garnish as desired and serve. Serving Size: 3 Cheesecake cups Notes: When making the crust, feel free to substitute other nuts. Cashews, pistachio, walnuts and hazelnuts are all great choices. Coconut flour, oats, graham cracker crumbs, or crushed cookies can be used in place of the almond flour, but you will want to add 2 teaspoons of melted butter or coconut oil to get the bits to stick together to form a crust. Skip the crust entirely, if you prefer, and double the filling to make 6 crustless cheesecake cups that have 72 calories (10p 4c 1f) each. For the filling, cream cheese may be replaced with an equal amount of additional greek yogurt, or cottage cheese may be substituted. Doing so, increases the protein and reduces carbs, but only very slightly. For convenience when shopping and measuring, you may wish to use a standard 5.3oz cup of greek yogurt and 4oz cream cheese or cottage cheese. Using reduced-fat or full-fat versions of the yogurt and/or cream cheese will result in higher fat content and higher calories. These adjustments allow you to work with the ingredients you have most easily available to you or that best meet your nutritional needs. Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.

 Ingredients 2 scoops Sinful Cinnamon Protein powder  4 C old fashioned oats lots of cinnamon 1/4 C brown sugar substitute 2 TBSP melted coconut oil 1 C  pure pumpkin, canned Optional Mix-Ins:  raisins, chocolate chips, seeds, dried fruits/berries Instructions Mix dry ingredients including protein powders in a large mixing bowl. Melt coconut oil and drizzle into dry ingredients. Add canned pumpkin and mix into dry ingredients until thoroughly covered. Line a baking sheet with waxed paper or spray with non-stick.  Spread granola mixture evenly and bake at 325 approximately 30-45 minutes, until crunchy.  It might be helpful, depending on your oven, to remix the granola halfway through baking! Remove from oven and allow to cool. Add optional toppings. Store in an airtight container or portion out into little single serving baggies. Yields 12 servings - 116 cal  5.5 P / 15 C / 3.5 F  Serving suggestion: Enjoy plain, or as a cereal with almond milk, or sprinkle it over yogurt for a delicious parfait.  

1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheels1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheelsRoll Ingredients:   20g Devotion Nutrition Sinful Cinnamon Devotion Protein Powder 16g Almond Flour 1/4 tsp Baking Soda 1 tsp Cinnamon 60g Canned Pumpkin, Puree 30g Zero Calorie Maple Syrup 40g Egg Whites 28g Nut Butter of choice Dash lemon juice 1/4 tsp Vanilla Extract Cream Cheese Frosting Ingredients: 115g Nonfat Greek Yogurt 112g Non Fat Cream Cheese 10g Devotion Nutrition Angel Food Cake flavor protein powder 9g Swerve Confectioner sugar substitute Directions:1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together7. Add dry ingredients to wet ingredients and mix together until blended 8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling. 14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!   Servings: 6 slicesCal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.INGREDIENTS 1 C Oats 1 C Liquid Egg Whites 1 C Unsweetened Apple Sauce 5 Scoops Devotion Sinful Cinnamon Protein 1 TBSP Baking Powder 1 Granny Smith Apples, chopped 1 TBSP Swerve Brown Sugar Substitute and Cinnamon To Taste ¼ Cup Lily’s Chocolate Chips, Save Some to Sprinkle on The Top (Optional) INSTRUCTIONS   Yields approximately 12 muffins. MACROS PER MUFFIN: 110 calories// 11.5g P// 2g Fat// 13g C// 3g Fiber    

Mix all ingredients until well combined and pour into two prepared mini loaf (3x5) pans.  Bake 15 +/- minutes at 350 degrees in a preheated oven.Mix all ingredients until well combined and pour into two prepared mini loaf (3x5) pans.  Bake 15 +/- minutes at 350 degrees in a preheated oven.         

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving.        Icing   Makes 2 mini loaves. 200 cal  20p/ 11c/ 8.5f  per loaf

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.   Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 2 TB Coconut Flour 2 TB  Cocoa Powder 1 tsp Baking Powder 1/2 C. Pumpkin Puree 3 TB Liquid Egg Whites 2 TB Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract ¼ C. Sugar-Free Chocolate Chips OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.  Yields 1 mini loaf.   

This is a recipe for a large batch.  Feel free to split the recipe or store leftovers in the fridge for up to a week!Macros will vary depending on how many bars you cut Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Sinful Cinnamon Crumble Topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook. This is a recipe for a large batch.  Feel free to split the recipe or store leftovers in the fridge for up to a week!Macros will vary depending on how many bars you cut Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Sinful Cinnamon Crumble Topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook.    Method:      

Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 barPre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 bar  2 scoops Angel Food cake Protein or Sinful Cinnamon Protein 2 cups ground oat flour 2 egg whites 1/2 cup almond milk 2 tsp Vanilla extract 3 tsp. baking powder 2-3 tsp cinnamon 1/2 cup applesauce 1/2 cup nut butter Optional Toppings: Sliced almonds or crushed walnuts cinnamon baking stevia chocolate chips    Method: Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars.  Serving Size: 1 bar Macros (does not include optional topping): Cal: 203 // fat: 8.5 // pro: 9 // carb: 20 // fib: 3.5   Add a little extra to your bars when you top the with our Buttery Blend Crumble!

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  

Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 1 TBSP Coconut Flour 1 TBSP Almond Flour 1 TBSP Jet Black Cocoa Powder 1 tsp Baking Powder 1/2 C Pumpkin Puree 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.   Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5  Recipe adapted from Kyla McDonald.

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.    1 scoop Devotion Sinful Cinnamon Flavor Protein Powder  1/4 C Oatmeal 1/4 C Ripe Mashed Banana 1/4 C Liquid egg whites 1 tsp Baking powder 1 tsp Cinnamon 1 TBSP Brown Sugar Substitute 1 TBSP Chopped walnuts Sugar Free Chocolate Chips, if desired Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven. Macros per loaf will vary depending on ingredients used.  

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not overbake.  Cooking times may vary slightly depending on oven.Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not overbake.  Cooking times may vary slightly depending on oven.  Macros per loaf:  238 cal// 29g P// 24g C// 3g F

Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes.Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder.. Top with chips and bake 350 for 8 minutes.   Recipe courtesy of Devotion Creations Member, Lisa Green :)

Press out dough into square, about 1/4 inch thick. Spread Cinnamon Butter mixture all over dough. Cut into 4 and roll up each piece like pinwheel. Place in greased muffin tin and bake at 350° for 25 minutes. Press out dough into square, about 1/4 inch thick. Spread Cinnamon Butter mixture all over dough. Cut into 4 and roll up each piece like pinwheel. Place in greased muffin tin and bake at 350° for 25 minutes.     Macros per Serving:  112 Calories// 12g Protein// 9g Net Carbs   Recipe Courtesy of Katrina Christine :)  

Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency. Mix Ins & Toppings are optional, but sprinkles are always recommended! Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency. Mix Ins & Toppings are optional, but sprinkles are always recommended! 

Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Scoop into glass and add Root Beer zero... and enjoy!Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Scoop into glass and add Root Beer zero... and enjoy!

Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie.  Enjoy!!Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie.  Enjoy!!      MACROS per COOKIE:  117 calories// 7.3g protein// 5g carbs// 8g fat// 1.6g fiber// 1g sugar

Add all ingredients, except mix ins to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of milk and re-spin to desired consistency.  Add mix ins and run on mix in setting.  Top with additional chocolate chips if desired, and enjoy! Macros are without the chocolate chips. Using 2 servings of chips 20g Protein, 16g Carbs, 11g Fat (240 cals)Add all ingredients, except mix ins to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of milk and re-spin to desired consistency.  Add mix ins and run on mix in setting.  Top with additional chocolate chips if desired, and enjoy! Macros are without the chocolate chips. Using 2 servings of chips 20g Protein, 16g Carbs, 11g Fat (240 cals)

Add all ingredients, except mix ins to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Add mix ins and run on mix in setting.  Top with additional strawberries or strawberry puree if desired, and then enjoy!Add all ingredients, except mix ins to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Add mix ins and run on mix in setting.  Top with additional strawberries or strawberry puree if desired, and then enjoy!

Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Top with additional cinnamon if desired, and enjoy!Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Top with additional cinnamon if desired, and enjoy!

Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Enjoy!Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of liquid and re-spin to desired consistency.  Enjoy! Instructions

Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of milk or creamer and re-spin to desired consistency.  Top with additional chocolate chips if desired, and enjoy!Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Remove and add a splash of milk or creamer and re-spin to desired consistency.  Top with additional chocolate chips if desired, and enjoy!  Creami Base Instructions

Mix first three ingredients in a medium bowl until well combined. Fold in blueberries.  Spoon into silicone mold or muffin pan.  Top with our crumble topping, if desired. Bake 325 degrees for about 15 minutes.  Do not over bake.Mix first three ingredients in a medium bowl until well combined. Fold in blueberries.  Spoon into silicone mold or muffin pan.  Top with our crumble topping, if desired. Bake 325 degrees for about 15 minutes.  Do not over bake.

Blend all together until smooth. Dipper options: fruits, veggies, crackers, pretzels or whatever you choose. The options are endless.Blend all together until smooth. Dipper options: fruits, veggies, crackers, pretzels or whatever you choose. The options are endless. Add dry ingredients to a small bowl and add water slowly to desired consistency.  Dip apple slices or other fruits, spread on a rice cake or protein bagel and enjoy!   Macros will vary depending on the brand of powdered peanut butter you use. For reference, we used PB2 for the calculations below. Macros:  140 calories// 23g protein// 7.5g carbs// 2.3g fat// 2.5g fiber// 1g sugar

 Add dry ingredients to a medium mixing bowl.  Add milk slowly until a dough-like consistency forms.  Fold in optional walnuts and raisins. Scoop and roll into balls.  Leave as is or roll in coconut flakes, if desired.  Refrigerate in an air tight container.  Enjoy plain or with protein cream cheese dip! Add dry ingredients to a medium mixing bowl.  Add milk slowly until a dough-like consistency forms.  Fold in optional walnuts and raisins. Scoop and roll into balls.  Leave as is or roll in coconut flakes, if desired.  Refrigerate in an air tight container.  Enjoy plain or with protein cream cheese dip!   Yields about 14 balls 36 calories// 2.4g protein// 4.7g carbs// 1g F// .38 sugar// 1.8g fiber      

Add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not dry out.Top with shredded coconut (optional)Add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not dry out.Top with shredded coconut (optional)Mug Cake 1 Scoop Sinful Cinnamon protein powder supplement 1 whole egg 1/4 C shredded carrots Chopped Walnuts  Raisins, optional Cinnamon to taste Dash of Nutmeg Add batter to greased bowl and microwave in 30 second increments for 60-90 seconds. Do not dry out.   Cream Cheese Protein Icing 1 tsp cream cheese 1/4 Scoop Angel Food Cake protein powder supplement Splash of water   Top with shredded coconut (optional)

Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes.If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.Yields 1mini loaf.Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes.If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.Yields 1mini loaf.  Ingredients 1 Scoop (30g) Devotion Cinnamon Flavored Protein Powder Supplement 1 TBSP zero calorie granular sweetener, if desired 55g oat flour 1 tsp Cinnamon ¼ tsp Nutmeg 1 tsp Baking Powder 76g Grated Carrots  ¼ C Unsweetened Apple Sauce 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp pure vanilla extract Optional Toppings Chopped Walnuts Brown Sugar Substitute   Directions Preheat your oven to 350 and prepare mini loaf pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 30-35 minutes. If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping. Yields 1mini loaf.

While your waffle iron preheats, mix ingredients together just until well combined and let your batter rest.  Spray your waffle iron with non-stick spray just before pouring your batter to avoid scorching.  Pour batter onto waffle iron and wait about 20 seconds.  Close lid and let your waffle iron do the work!  Add optional toppings if desired and enjoy!  Yields two (2) full size waffles.While your waffle iron preheats, mix ingredients together just until well combined and let your batter rest.  Spray your waffle iron with non-stick spray just before pouring your batter to avoid scorching.  Pour batter onto waffle iron and wait about 20 seconds.  Close lid and let your waffle iron do the work!  Add optional toppings if desired and enjoy!  Yields two (2) full size waffles.  INSTRUCTIONS

Mix all ingredients in a medium bowl.  Form dough into 1" balls and place in a single layer in an air tight container.  Refrigerate for a few hours for the dry ingredients to absorb the moisture and enjoy!  Store in the same air tight container in your fridge or freezer for up to a week. Yields 20 protein balls.  Macros all depending on ingredient brand and choice. Mix all ingredients in a medium bowl.  Form dough into 1" balls and place in a single layer in an air tight container.  Refrigerate for a few hours for the dry ingredients to absorb the moisture and enjoy!  Store in the same air tight container in your fridge or freezer for up to a week. Yields 20 protein balls.  Macros all depending on ingredient brand and choice.     75g Devotion Nutrition protein powder supplement 150g old fashioned oatmeal 50g coconut flour 75g nut butter 1/2 cup sugar free pancake syrup 50 ml milk of choice Mini chocolate chips    

Add dry ingredients to a small mixing bowl and mix until well combined.  Add chocolate chips and then slowly add milk to form dough.  Enjoy immediately or  refrigerate until set.  Enjoy! Add dry ingredients to a small mixing bowl and mix until well combined.  Add chocolate chips and then slowly add milk to form dough.  Enjoy immediately or  refrigerate until set.  Enjoy!      271 Cal// 28.1g P// 20.6 C// 8.9g Fat// 5g Fiber// 3.4g Sugar *Macros are calculated using High Protein 2% Chocolate Milk & PB2   Special Thanks to Katlyn for sharing her recipe. @proffeequeenkt on IG & TikTok   **From the creator: This is no bake, edible cookie dough.  It will not bake into cookies.

Mix dry ingredients together in a medium size bowl and set aside.  Melt coconut oil and mix together with remaining wet ingredients.  Add wet to dry and mix or knead until dough is formed.  Fold in macadamia nuts and white chocolate chips.  Enjoy!   Refrigerate left over dough... if there is any!Mix dry ingredients together in a medium size bowl and set aside.  Melt coconut oil and mix together with remaining wet ingredients.  Add wet to dry and mix or knead until dough is formed.  Fold in macadamia nuts and white chocolate chips.  Enjoy!   Refrigerate left over dough... if there is any!

Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 mminutes. Let cool and enjoy!Add all ingredients except chocolate chips to a blender and blend until well combined.  Pour batter into a pan sprayed with cooking spray and top with chocolate chips. You can also fold some into the batter for extra fudginess!! Bake at 350 for 30 mminutes. Let cool and enjoy!Ingredients 

In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!    Top your muffins, cobblers, donuts and more with a healthier version of your favorite cinnamon crumble!   INSTRUCTIONS:  

  In a personal blender, mix water with Devotion Sinful Cinnamon protein powder and then layer over strong brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.  If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.   Macros (not including optional whip): Cal: 56 // Fat: .75// Carbs: 2.5 // Fiber: 1 // Sugar: 0 // Pro: 10.3

Ingredients 1 scoop Sinful Cinnamon protein powder supplement 1/2 cup Birch Benders Keto Pancake Mix (or any protein pancake mix) 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup water 1/4 cup unsweetened applesauce 1/2 tsp vanilla Optional Topping Swerve Brown Sugar Cinnamon   Preheat oven to 375 degrees. Mix dry ingredients in medium bowl.  Mix wet ingredients in a separate bowl.  Combine wet into dry and pour into 6 muffin wells sprayed with nonstick spray.  Bake approximately 14 minutes. Top with optional toppings if desired.  Enjoy.   Macros per muffin:  4.9P 3.3C 2.1F 52 calories 

Cookie Base 2 scoops Devotion powder (any flavor) 1 C coconut flour 1/2 C nut butter 3 tsp maple syrup 3 tsp water Let dough sit at least 5 minutes. Scoop onto baking sheet and bake at 350 degrees for approximately 20 minutes.   Caramel Topping 1/3 butter 3 tsp brown sugar substitute 2/3 heavy whipping cream 2 tsp pure vanilla extract   Melt butter and sugar on medium heat, 2 to 3 minutes.  Add cream and stir 5 to 7 minutes.  Remove from heat and add vanilla.  Optional.  Add 2 tsp peanut butter at this time . Cool and refrigerate.   Chocolate Topping 1 scoop Devotion Brownie Batter Water to make thick paste Assemble toppings on cooled cookie base.  Top with nuts and granulated sweetener, if desired.  This cookie is best assembled and then refrigerated. Enjoy!

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.  Pour into your Devotion shaker and enjoy!! *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.  Pour into your Devotion shaker and enjoy!! *You may use any liquid including juices, milk, nut or coconut milk, or coconut water) Be sure to adjust your macros accordingly.        

Mix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles.  We used 3 oz pre-cooked rotisserie chicken blended with 2 tablespoons sugar-free BBQ sauce to fill our sandwiches.  De-bone and shred or chop and mix with sauce.  Feel free to top with additional BBQ if desired and adjust macros accordingly. 2 waffles = 1 servingMacros for the waffles only: 110 calories// fat 1.5g// carbs 4g// protein 20g// sugar 0g Macros for the ENTIRE SANDWICH: 290 calories// fat 13g// carbs 7g// protein 35g// sugar 1gMix all ingredients together place half the batter on a mini waffle iron and cook. Yields two (2) 4" mini waffles.  We used 3 oz pre-cooked rotisserie chicken blended with 2 tablespoons sugar-free BBQ sauce to fill our sandwiches.  De-bone and shred or chop and mix with sauce.  Feel free to top with additional BBQ if desired and adjust macros accordingly. 2 waffles = 1 servingMacros for the waffles only: 110 calories// fat 1.5g// carbs 4g// protein 20g// sugar 0g Macros for the ENTIRE SANDWICH: 290 calories// fat 13g// carbs 7g// protein 35g// sugar 1g

Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!

Mix yogurt bark ingredients together in a small bowl and spread on a lined sheet to about ½ inch thick. Melt peanut butter and drizzle over the top.  Melt chocolate chips in 1 tsp coconut oil (be careful not to scorch) and drizzle.Freeze for at least 3 hours.  Break into pieces and enjoy! Store in the freezer in an airtight container for up to a week or so! Mix yogurt bark ingredients together in a small bowl and spread on a lined sheet to about ½ inch thick. Melt peanut butter and drizzle over the top.  Melt chocolate chips in 1 tsp coconut oil (be careful not to scorch) and drizzle.Freeze for at least 3 hours.  Break into pieces and enjoy! Store in the freezer in an airtight container for up to a week or so! Yogurt Bark: 5 oz Zero Sugar Vanilla Greek Yogurt 1/2 Scoop Angel Food Cake protein powder supplement 7g White Chocolate Jello Pudding Mix Toppings*: 1 TBSP Natural PB 1 tsp Coconut Oil 15g Sugar-Free Chocolate Chips Instructions: Macros as Prepared (Yields 4 servings/2 pieces per serving): Entire Dessert:  362 cal// Carbs 27g// Fat 13g// Protein 39g// 13g Sugar  Per Serving:  91 cal// Carbs 7g// Fat 3g// Protein 10g// 3g Sugar    

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

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

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

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

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

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

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

 Add all ingredients to a small bowl and stir well!  Enjoy!! Add all ingredients to a small bowl and stir well!  Enjoy!!

  Gourmet coffee WITHOUT the gourmet calories or sugar!  This protein creamer is the perfect base for all your coffee house favorites, hot or cold!  Make lattes, cafe au lait, cappuccinos & more... completely guilt-free! Combine protein powder and water in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy!Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!

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

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

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

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

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

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.    

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.

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. 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. 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!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!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 choiceMix 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  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/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.

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. 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.    

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)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)  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!!   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!!    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!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!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!  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!   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

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!! 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!! 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   Recipe by Abby Sink IG @askink6

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

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

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

Just in case you thought you couldn't have bread any more.... Get your carbs without the carbs with the super simple garlic waffle recipe!Combine all togetherin a small blender or bowl and add to your preheated mini waffle maker. Cook until crispy and cooked through. This will make 2 waffles = 1 serving   Just in case you thought you couldn't have bread any more.... Get your carbs without the carbs with the super simple garlic waffle recipe!Combine all togetherin a small blender or bowl and add to your preheated mini waffle maker. Cook until crispy and cooked through. This will make 2 waffles = 1 serving     Macros for the entire recipe: 110 calories// fat 1.5g// carbs 4g// fiber 1g/ protein 20g// sugar 0g

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

Any flavor protein can be used with this 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 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. 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.   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

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 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    

 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!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!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 Supplement 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!Thank you @fitfoodiesonwheels for this amazing recipe!! 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!Thank you @fitfoodiesonwheels for this amazing recipe!! 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.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.

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.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.

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.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. 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!  

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  

The Filling: I like to prepare the filling first and set the things aside because the crepe is nicer to eat when hot. 5 crimini mushrooms sliced and sautéed 1/2 C fresh mung bean sprouts 2 T shredded carrot Handful of mint leaves Handful of cilantro leaves Thinly sliced scallion Traditionally it has sautéed shrimp or pork, but you can really put anything you want inside. The key taste is the mint leaves. The Sauce: 1/4 C coconut aminos Juice of 1/2 lime 1 T chili sambal A more traditional sauce is nuoc cham: Juice of 1 lime 2 T coconut sugar 2 T fish sauce 1 clove garlic 1 birds eye chill diced 6 T water The Crepe (makes 2): 1 egg white 1/3 C full fat coconut milk (from a can not the carton stuff) 2T - 3T  water* 1 scoop Devotion Buttery Blend Multi Use Baking Protein 3/4 tsp turmeric 1/4 tsp salt Ghee or coconut oil for frying  Whisk the egg white, coconut milk, water together. Then whisk in the buttery blend, turmeric, salt. Ideally the thinner you can make your crepe batter the better, but they get very delicate if you add too much water.* I like to use 2 pans - a small 8” skillet and a 12” skillet. This makes flipping the pancake much easier without ripping it on accident. These pans MUST BE NONSTICK. Heat the oil in the smaller 8” NONSTICK skillet to med-high and pour in half the mixture (it makes 2 crepes). Roll it around in the pan so that it spreads evenly. When the pancake cooks on the bottom enough for it to slide around in the pan and maybe gets a bubble or two in the center, flip it into the heated and oiled 12” skillet. Let it cook in there til crisp. Add the fllings in and fold it over in half. In a traditional bánh xèo you wouldn’t have to flip it (more like an omelette) but I find that the consistency of this protein version is nicer if you do flip it. To eat, you can serve with fresh herbs and lettuce for wrapping little bites to dip or you can just eat as is. Recipe by Soy Krisher IG @soylette

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!    *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  

Thank you Karol @flexibledieting4lyfe for this yummy creation!!  Cake 1 scoop Devotion Nutrition Brownie Batter flavor protein powder 7g Jet Black Cocoa Powder 1 tsp baking powder 50g liquid egg whites 90g pure pumpkin, canned Preheat oven to 350.  Whisk dry ingredients together, then add in wet.  Stir well into a batter.  Divide batter evenly between 3 mini round 4” baking dishes lined with parchment paper or spray with nonstick cooking spray.  Bake about 13-15 minutes.  Allow to cool before frosting.Frosting 150g plain Greek yogurt 5g sugar free fat free white chocolate pudding mix Toppings 6g Oreo pie crust crumbles 1 Biscoff creme filled cookies 28g Biscoff Cookie Butter Total macros (including toppings & frosting).47 C/19 F/41 P 530 calsMacros (cake PLAIN)14 C/3 F/27 P 193 cals  

Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Optional: Top with toasted coconut flakes, sugar free chocolate syrup and sugar free chocolate chips!Add ingredients to a high speed blender or flood processor and watch it blend into a huge portion of soft serve ice cream!!Optional: Top with toasted coconut flakes, sugar free chocolate syrup and sugar free chocolate chips!       

Add nut butter, pure maple syrup or honey, vanilla and almond extract to a medium bowl. Mix with a spatula until well combined and smooth.Next sift together all dry ingredients, or mix well until combined (making sure there are no clumps) and a dough begins to form. If dough is too wet, add a little more flour or protein.Use a medium cookie scoop or damp hands to grab dough and then roll into balls. You should get about 8 balls. If desired, you can melt sugar-free chocolate chips (in 30 second increments) and dip then roll each ball into sprinkles. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Once they’ve hardened a bit, you can transfer to an airtight container and keep them in the freezer for up to 3 months. Balls can be enjoyed straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.Recipe NotesTo store: keep these energy bites in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. If you’re eating them straight from the freezer I’d recommend letting them soften up for about 5-10 minutes in the fridge or at room temp before doing so. I prefer the texture of these when they are stored in the freezer!Add nut butter, pure maple syrup or honey, vanilla and almond extract to a medium bowl. Mix with a spatula until well combined and smooth.Next sift together all dry ingredients, or mix well until combined (making sure there are no clumps) and a dough begins to form. If dough is too wet, add a little more flour or protein.Use a medium cookie scoop or damp hands to grab dough and then roll into balls. You should get about 8 balls. If desired, you can melt sugar-free chocolate chips (in 30 second increments) and dip then roll each ball into sprinkles. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Once they’ve hardened a bit, you can transfer to an airtight container and keep them in the freezer for up to 3 months. Balls can be enjoyed straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.Recipe NotesTo store: keep these energy bites in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. If you’re eating them straight from the freezer I’d recommend letting them soften up for about 5-10 minutes in the fridge or at room temp before doing so. I prefer the texture of these when they are stored in the freezer!  Ingredients ½ C nut butter ¼ tsp sea salt (if using no salt nut butter) 3 TBSP pure maple syrup or honey 1 tsp vanilla extract ¼ tsp almond extract 40g (about ⅓ C) Devotion Angel Food Cake protein powder supplement  ¼ cup almond flour Optional: Sugar-free white chocolate chips for dipping and sprinkles for rolling  Instructions Add nut butter, pure maple syrup or honey, vanilla and almond extract to a medium bowl. Mix with a spatula until well combined and smooth. Next sift together all dry ingredients, or mix well until combined (making sure there are no clumps) and a dough begins to form. If dough is too wet, add a little more flour or protein. Use a medium cookie scoop or damp hands to grab dough and then roll into balls. You should get about 8 balls. If desired, you can melt sugar-free chocolate chips (in 30 second increments) and dip then roll each ball into sprinkles. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Once they’ve hardened a bit, you can transfer to an airtight container and keep them in the freezer for up to 3 months. Balls can be enjoyed straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.   Recipe Notes To store: keep these energy bites in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. If you’re eating them straight from the freezer I’d recommend letting them soften up for about 5-10 minutes in the fridge or at room temp before doing so. I prefer the texture of these when they are stored in the freezer!

Preheat conventional oven to 350F and spray your jumbo muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 3 jumbo muffin cavities.  Gently press one Cadbury egg into the center of each cupcake.  Bake 18-20 minutes. Remove from oven and enjoy warm for a gooey center or cool completely.Preheat conventional oven to 350F and spray your jumbo muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 3 jumbo muffin cavities.  Gently press one Cadbury egg into the center of each cupcake.  Bake 18-20 minutes. Remove from oven and enjoy warm for a gooey center or cool completely.     

In a small bowl mix all your crust ingredients until you create a dough. In a mini springform pan or a cup, press the dough flat, evenly. Set aside in the freezer to set.In another bowl, add all your filling ingredients and mix well. Add it on top of the crust and let it set in the freezer for 45 +/- minutes. If desired, add additional toppings and enjoy!In a small bowl mix all your crust ingredients until you create a dough. In a mini springform pan or a cup, press the dough flat, evenly. Set aside in the freezer to set.In another bowl, add all your filling ingredients and mix well. Add it on top of the crust and let it set in the freezer for 45 +/- minutes. If desired, add additional toppings and enjoy!Ingredients Crust 10g Oat Bran 10g Devotion Brownie Batter protein flavor protein powder supplement 7g Unsweetened Vanilla Coconut milk Filling 30g Devotion Mocha Java Chip flavor protein powder supplement 150g Non-fat greek yogurt, Plain 10g Unsweetened coconut, Shredded 1 tsp pure vanilla extract Optional Toppings Sugar-free chocolate syrup Coconut flakes Sugar-free chocolate chips Sugar-free caramel sauce   Directions In a small bowl mix all your crust ingredients until you create a dough. In a mini springform pan or a cup, press the dough flat, evenly. Set aside in the freezer to set. In another bowl, add all your filling ingredients and mix well. Add it on top of the crust and let it set in the freezer for 45 +/- minutes.  If desired, add additional toppings and enjoy!

In a mixing bowl combine flour, sweetener, brown sugar substitute, protein powder, and baking powder until homogenous. Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture. Set aside and prepare filling. Mix blueberries, arrowroot powder and sweetener. In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered. Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream!Joelle Mouhanna @balancingmd University of Miami Miller School of MedicineMD Candidate 2021In a mixing bowl combine flour, sweetener, brown sugar substitute, protein powder, and baking powder until homogenous. Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture. Set aside and prepare filling. Mix blueberries, arrowroot powder and sweetener. In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered. Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream!Joelle Mouhanna @balancingmd University of Miami Miller School of MedicineMD Candidate 2021  INGREDIENTS   CRUST 1 scoop Devotion Nutrition Buttery Blend protein powder supplement 1/2 C coconut oil  1/4 C erythritol 1/4 C packed brown sugar substitute  1/2 tsp baking powder 1 1/4 C all-purpose flour 1 large egg, slightly beaten 1/2 tsp vanilla extract FILLING  2 C blueberries  1/4 C erythritol  2 tsp arrowroot powder  1/2 tsp cinnamon  1/4 tsp nutmeg  INSTRUCTIONS  In a mixing bowl combine flour, erythritol, brown sugar substitute, protein powder, and baking powder until homogenous.  Whisk in coconut oil (unmelted), vanilla extract, beaten egg, and butter flavoring until crumbly/ sandy texture.  Set aside and prepare filling. Mix blueberries, arrowroot powder and erythritol.  In a pre-sprayed brownie pan, pat half of the crumb mixture into the bottom of the pan. Spread filling evenly over top of the crumb crust. Sprinkle the remaining crumb mixture on top of the filling until all is covered.  Bake at 375F for 45 minutes or until browned. Allow to cool before cutting and serving with your favorite whipped cream or vanilla ice cream! MACROS   15 slices  148 cal, 8F, 15C, 3.5 P   Joelle Mouhanna @balancingmd University of Miami Miller School of Medicine MD Candidate 2021

Directions Preheat your oven to 350 and prepare silicone mini muffin pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 20 minutes for mini muffins. If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.   Yields 15 mini muffins/bites. Enjoy plain or frost with our yummy cream cheese frosting.   Frosting: 1/2 scoop Angel Food Cake Flavor Protein Powder 2 TBSP Cream Cheese, Softened (or plain greek yogurt) 2 TBSP unsweetened vanilla almond milk You may wish to use more or less liquid to adjust consistency. 

In a small bowl mix blueberries with 1 tbsp flour and set aside.In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.Allow loaf to cool before slicing, and enjoy! Recipe by Joelle Mouhanna, IG @balancingmd In a small bowl mix blueberries with 1 tbsp flour and set aside.In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.Allow loaf to cool before slicing, and enjoy! Recipe by Joelle Mouhanna, IG @balancingmd Here’s a deliciously rich and blueberry packed loaf for your feed! Super easy to make and can be pre-sliced and frozen for a quick breakfast, snack, or dessert. INGREDIENTS   MACROS (10 slices) Cal 166 F8 C18 P7    

Preheat conventional oven to 350F and spray your muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 standard muffin cavities or 4 mega muffin cavities.  Bake 18-20 minutes. Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Macros will vary Preheat conventional oven to 350F and spray your muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 standard muffin cavities or 4 mega muffin cavities.  Bake 18-20 minutes. Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Macros will vary   Directions:  

INGREDIENTS   1 scoop Devotion Brownie Batter flavor protein powder supplement 1/4 C coconut flour  2 TBSP cocoa powder 2 1/2 TBSP fat free sugar free vanilla pudding mix  1 TBSP brown sugar substitute  1/3 C sour cream  1 egg  1/4 C skim milk  2 TBSP sugar free chocolate chips  OPTIONAL: sugar-free chocolate syrup  MACROS   Cals 146 F6 C13 P11 INSTRUCTIONS    In a mixing bowl sift together dry ingredients. Add in egg, sour cream, and milk and mix until a thick batter has formed.  In a pre sprayed nonstick donut pan, form batter into each donut and divide chocolate chips evenly among each donut pressing lightly into the top of the donuts.  Bake at 350 F for about 15 minutes or until donuts are firm. Allow to cool, then drizzle with sugar-free chocolate syrup and enjoy! Joelle Mouhanna @balancingmd  University of Miami Miller School of Medicine MD Candidate 2021

Add wet ingredients and banana to a personal blender or mixing bowl and pulse or mix until well combined.  Pour into a prepared 3 x 5 mini loaf pan  (sprayed with non-stick). Add optional toppings like crushed nuts, chocolate chips, if desired.Bake at 350 for approximately 20 minutes. Remove and cool.  Slice and enjoy! Add wet ingredients and banana to a personal blender or mixing bowl and pulse or mix until well combined.  Pour into a prepared 3 x 5 mini loaf pan  (sprayed with non-stick). Add optional toppings like crushed nuts, chocolate chips, if desired.Bake at 350 for approximately 20 minutes. Remove and cool.  Slice and enjoy!   1 scoop Devotion Mocha Java Chip flavor protein power supplement 1/2 medium banana, mashed 1/4 cup Egg Whites 1/4 cup old fashioned oatmeal 1 tsp Vanilla Extract 1 tsp Baking powder 1 TBSP Baking Stevia    Add wet ingredients and banana to a personal blender or mixing bowl and pulse or mix until well combined.  Pour into a prepared 3 x 5 mini loaf pan  (sprayed with non-stick). Add optional toppings like crushed nuts, chocolate chips, if desired. Bake at 350 for approximately 20 minutes. Remove and cool.  Slice and enjoy! Yields 1 mini loaf. 295 cal 33p/ 32c / 4f 

COOKIES: 1 scoop Mocha Java Chip protein ½ C old fashioned oats, ground 1 tsp pure vanilla 1 stickpack instant coffee or espresso 4 TBSP nut butter of your choice ¼ C pure maple syrup or honey OPTIONAL TOPPINGS: Sugar-free salted caramel chocolate chips Sugar-free dark chocolate chips Sea Salt   Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings. Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies.  

Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Butter Blend Crumble topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook. Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Butter Blend Crumble topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook.   4 scoops Devotion Sinful Cinnamon flavor protein powder supplement 4 C old fashioned oats 4 egg whites 1 C almond milk 1 TBSP Vanilla extract 2 TBSP baking powder 2-3 TBSP ground cinnamon 1 C unsweetened applesauce 1 C peanut butter or nut butter of choice Optional - 1/2 C sugar-free chocolate chips   Method: Pre-heat oven to 350*F. Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Butter Blend Crumble topping.   Spread crumble evenly across the top of the batter.   Bake approximately 20-25 minutes. Do not overcook. 

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 batter to avoid scorching.  Let the waffle iron work.  Enjoy with sugar free whipped topping or syrup of choice. Yields four (4) mini waffles or one (1) regular sized waffle. Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly.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 batter to avoid scorching.  Let the waffle iron work.  Enjoy with sugar free whipped topping or syrup of choice. Yields four (4) mini waffles or one (1) regular sized waffle. Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly.  1 scoop Devotion Mocha Java Chip flavor protein powder 1/2 tsp baking powder 1 whole egg 2-3 TBSP milk 1 TBSP dark cocoa powder 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 batter to avoid scorching.  Let the waffle iron work.  Enjoy with sugar free whipped topping or syrup of choice.  Yields four (4) mini waffles or one (1) regular sized waffle.  Macros will vary depending milk choice.  You can also make these with egg whites to make more macro friendly.

Mix all ingredients together and pour into a sprayed oblong baking dish.  Bake at 375 degrees for approximately 20 minutes.  Top with optional sugar free chocolate chips and/or sugar free chocolate syrup and enjoy!!   Mix all ingredients together and pour into a sprayed oblong baking dish.  Bake at 375 degrees for approximately 20 minutes.  Top with optional sugar free chocolate chips and/or sugar free chocolate syrup and enjoy!!     Ingredients 2 scoops Devotion Brownie Mocha Java Chip Protein Powder 1/2 C all-purpose flour  1 egg 2 egg whites 1 TBSP baking powder  1/4 C jet black cocoa powder (or dark cocoa powder) 1 - 15 oz can pumpkin 1/4 C brown sugar substitute  1 TBSP pure vanilla extract   Mix all ingredients together and pour into a sprayed oblong baking dish.  Bake at 375 degrees for approximately 20 minutes.  Top with optional sugar free chocolate chips and/or sugar free chocolate syrup and enjoy!!   

Mix dry ingredients together in a small mixing bowl. Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Mix dry ingredients together in a small mixing bowl. Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.  INGREDIENTS 1 scoop Sinful Cinnamon flavor protein powder supplement 1 tsp baking powder 1 tsp cinnamon 1 large whole egg  50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Pecans Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and crushed pecans, if desired.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!!  Macros (not including optional toppings): 210 calories// 26.6g protein// 7g fat// 14g carbs// 0g added sugar

Combine all ingredients until well blended and let batter sit for a few minutes while mini waffle iron is heating.  After waffle iron is heating, spray lightly with butter spray and add 1 TBSP +/- to the waffle iron.  Wait just a sec and close the lid, then let the waffle iron do the work. Top with additional cinnamon and nuts, and/or sugar-free maple syrup if desired.Recipe yields 6 mini waffles.  If you can resist eating the entire batch, they freeze well.  Combine all ingredients until well blended and let batter sit for a few minutes while mini waffle iron is heating.  After waffle iron is heating, spray lightly with butter spray and add 1 TBSP +/- to the waffle iron.  Wait just a sec and close the lid, then let the waffle iron do the work. Top with additional cinnamon and nuts, and/or sugar-free maple syrup if desired.Recipe yields 6 mini waffles.  If you can resist eating the entire batch, they freeze well.  INGREDIENTS 30g Devotion Sinful Cinnamon Protein 25g High Protein Pancake Mix 3 TBSP Liquid Egg Whites ¼ - ⅓ C Skim Milk 1 tsp ground cinnamon 1 tsp pure vanilla extract 2 TBSP Crushed Pecans Combine all ingredients until well blended and let batter sit for a few minutes while mini waffle iron is heating.  After waffle iron is heating, spray lightly with butter spray and add 1 TBSP +/- to the waffle iron.  Wait just a sec and close the lid, then let the waffle iron do the work.  Top with additional cinnamon and nuts, and/or sugar-free maple syrup if desired. Recipe yields 6 mini waffles.  If you can resist eating the entire batch, they freeze well.  

In a small bowl whisk together protein powder, espresso, and Kahlua until smooth and set aside. In a high speed blender combine cottage cheese, Neufchâtel cheese, milk, and pudding mix and set aside. Dip Maria cookies generously in coffee protein mixture and layer on the bottom of a glass dish. Spread cheese mixture on top into an even layer. Repeat cookie layer and cheese mixture until all ingredients have been used up, ending on a cheese layer. Dust cocoa powder and top with chocolate chips. Refrigerate for several hours to allow cheese/pudding mixture to set and tiramisu to chill. In a small bowl whisk together protein powder, espresso, and Kahlua until smooth and set aside. In a high speed blender combine cottage cheese, Neufchâtel cheese, milk, and pudding mix and set aside. Dip Maria cookies generously in coffee protein mixture and layer on the bottom of a glass dish. Spread cheese mixture on top into an even layer. Repeat cookie layer and cheese mixture until all ingredients have been used up, ending on a cheese layer. Dust cocoa powder and top with chocolate chips. Refrigerate for several hours to allow cheese/pudding mixture to set and tiramisu to chill. INGREDIENTS   1 pack (about 22 cookies) of sugar free Maria cookies or plain cookie of choice  1 C low fat cottage cheese 8 oz Neufchâtel cheese  1 C Skim Milk  1 pack sugar free fat free vanilla pudding mix  1 scoop of Devotion Nutrition Mocha Java chip protein  2-4 shots espresso  2-3 TBSP sugar free chocolate chips for topping  Cocoa powder for dusting  OPTIONAL: 2 TBSP Kahlua    Yields 12 slices | Cal 170, C20, P8, F7    INSTRUCTIONS In a small bowl whisk together protein powder, espresso, and Kahlua until smooth and set aside.  In a high speed blender combine cottage cheese, Neufchâtel cheese, milk, and pudding mix and set aside.  Dip Maria cookies generously in coffee protein mixture and layer on the bottom of a glass dish. Spread cheese mixture on top into an even layer. Repeat cookie layer and cheese mixture until all ingredients have been used up, ending on a cheese layer.  Dust cocoa powder and top with chocolate chips. Refrigerate for several hours to allow cheese/pudding mixture to set and tiramisu to chill. 

INSTRUCTIONS In a mixing bowl sift flour, brown sugar, protein powder salt, and baking soda. In a separate bowl mix the egg, vanilla extract, Neufchâtel cheese, and sour cream. Mix wet ingredients into dry ingredients gradually until well incorporated. Fold in crushed pineapple.  Pour batter into pregreased muffin tin about 3/4 of the way until all batter is used. Top with marschino cherries and crushed pecans. Bake at 325F for about 25 minutes or until toothpick comes out clean.  Allow muffins to cool in muffin tin while preparing the glaze. Mix almond milk, pineapple juice, and powdered sugar substitute until glaze consistency.  Transfer muffins to flat surface while still warm and coat each muffin with about 1/2 a tablespoon of glaze. Allow to fully cool before enjoying!  Recipe by Joelle Mouhanna, IG @balancingmd, University of Miami Miller School of Medicine, MD Candidate 2021

Spray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy! Spray a 4” round deep pyrex bowl with non stick spray.  Set aside.Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl.Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!   DRY:   1 scoop Brownie Batter protein powder  1 tbsp Almond Flour ½ tsp baking powder 1 tbsp unsweetened dark cocoa powder  WET: 1 tsp pure vanilla extract 3 tbsp water 1 whole egg ¼ cup unsweetened applesauce   Optional Toppings:  coconut flakes Brownie Batter Frosting (protein + water to desired consistency)   Spray a 4” round deep pyrex bowl with non stick spray.  Set aside. Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Macros (Entire Cake-not including optional toppings): Cal: 309 // Fat: 14  // Carbs: 17 // Pro: 32 // Sugar: 1

Cake ingredients: 2 scoops Devotion Mocha Java Chip Coffee Cake 4 pitted dates, chopped 1/4 cup hot water 1/4 cup stevia in the raw 1 TBSP cocoa powder 2 TBSP coconut flour 2 tsp baking powder 1/2 tsp sea salt 1/2 tsp cinnamon +/- 6 TBSP liquid egg whites 1 egg 1/2 cup unsweetened almond milk 1 tsp vanilla extract Optional - top with chopped nuts and/or chocolate chips  Method: Preheat oven to 350 degrees. First, soak chopped dates in a small bowl with the hot water. Do not drain. In a medium bowl, mix protein powders, stevia in the raw, coconut flour, baking powder, salt and cinnamon. In a small blender, add soaking dates with water, egg whites, egg, almond milk, and vanilla. Blend to combine. Pour into dry ingredient bowl, and mix well. Pour into a Pam-sprayed 7" round pan.  Bake 20-22 minutes. Toothpick should come out clean when inserted into the middle. 

Combine protein powder in a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat with protein/flex flavor mixture. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Macros per ½ C serving (optional chips not included in macros)Combine protein powder in a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat with protein/flex flavor mixture. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Macros per ½ C serving (optional chips not included in macros)  1 scoop Devotion Mocha Java Chip protein powder ¼ C smooth peanut butter (or nut/seed butter of your choice) 3 C plain Chex cereal Optional (sugar free chocolate chips)   Combine protein powder in a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat with protein/flex flavor mixture. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack!  Macros per ½ C serving (optional chips not included in macros) Cal: 147 // Fat: 5.6 // Sat Fat: 1.2 // Carbs: 16.7 //  Fiber: 2 // Pro: 7.3 // Sugar: 2.5

Prepare a double serving of Buttery Blend Crumble topping on the stove top.Mix dry ingredients together in a large mixing bowl until well combined.  Whisk wet ingredients together and add to dry until well blended. Spray bundt pan with nonstick spray. Add a layer of crumble first, followed by half of the cake batter mixture and repeat with the remainder of the crumble ending with the remainder of the batter.Bake at 350 for 25 min or until firm to the touch. Remove from the oven, cool and plate.  Enjoy!Prepare a double serving of Buttery Blend Crumble topping on the stove top.Mix dry ingredients together in a large mixing bowl until well combined.  Whisk wet ingredients together and add to dry until well blended. Spray bundt pan with nonstick spray. Add a layer of crumble first, followed by half of the cake batter mixture and repeat with the remainder of the crumble ending with the remainder of the batter.Bake at 350 for 25 min or until firm to the touch. Remove from the oven, cool and plate.  Enjoy!INGREDIENTS 4 scoops Devotion Mocha Java Chip flavor protein powder 4 C old fashioned oats 1 C unsweetened vanilla almond milk 1 C unsweetened applesauce 1/2 C liquid egg whites 1 C brewed coffee 1 C sugar-free chocolate chips   INSTRUCTIONS Prepare a double serving of Buttery Blend Crumble topping on the stove top. Mix dry ingredients together in a large mixing bowl until well combined.  Whisk wet ingredients together and add to dry until well blended.  Spray bundt pan with nonstick spray.  Add a layer of crumble first, followed by half of the cake batter mixture and repeat with the remainder of the crumble ending with the remainder of the batter. Bake at 350 for 25 min or until firm to the touch. Remove from the oven, cool and plate.  Enjoy!

Prepare oats as directed.  Mix water, Devotion Mocha Java Chip protein until well combined and a pudding consistency.  Pour over oats and top with optional toppings, if desired!Prepare oats as directed.  Mix water, Devotion Mocha Java Chip protein until well combined and a pudding consistency.  Pour over oats and top with optional toppings, if desired!INGREDIENTS 1 serving oat bran, prepared 1 scoop Devotion Nutrition Mocha Java Chip flavor protein Optional - sugar free chips, coconut flakes INSTRUCTIONS Prepare oats as directed.  Mix water, Devotion Mocha Java Chip protein until well combined and a pudding consistency.  Pour over oats and top with optional toppings, if desired!    

Add all ingredients to high-speed blender until well combined.  Top with optional sugar-free whip or cocoa powder.Add all ingredients to high-speed blender until well combined.  Top with optional sugar-free whip or cocoa powder. 1 Scoop Devotion Nutrition Mocha Java Chip flavored protein ¾ C cooled coffee 1 C ice Add all ingredients to high-speed blender until well combined.  Top with optional sugar-free whip or cocoa powder.   Macros (not including toppings): Calories 111// Fat 1.5g// Carbs 5g// Net Carbs 3g// Fiber 2g// Protein 20g// Sugar 0g// WW Smartpoints 2  

1 scoop Devotion Mocha Java Chip flavor protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 tsp baking powder 3 whole eggs 3 fl oz unsweetened vanilla almond milk    Preheat oven to 350º. Apply non-stick spray/oil to a full-size donut pan. If using a silicone baking pan, place on baking sheet and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour ⅓ C of batter into each well, and bake until cooked through, approximately 17 minutes, being careful not to over-bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.  

Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug (or I use a measuring cup to mix and then pour into my mug) and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or chocolate chips.. or both!Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug (or I use a measuring cup to mix and then pour into my mug) and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or chocolate chips.. or both!Easy Peasy Mocha Java Chip Mug Cake (MugCake) 1 scoop Mocha Java Chip flavor protein powder supplement 1 whole egg 3 TBSP water ½ tsp Baking Powder Optional - Sugar-free whipped topping and/or chocolate chips   Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug (or I use a measuring cup to mix and then pour into my mug) and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!!  Optional:  Top or layer with sugar-free cool whip or chocolate chips.. or both!

Don't knock it til you try it..... That's all we have to say about that!! Add ingredients to a high speed blender or nutribullet and blend into a creamy shake or fluff! Optional: Top with sugar-free whip topping and sprinkles if desired. Don't knock it til you try it..... That's all we have to say about that!! Add ingredients to a high speed blender or nutribullet and blend into a creamy shake or fluff! Optional: Top with sugar-free whip topping and sprinkles if desired. Don't knock it til you try it..... That's all we have to say about that!!    1 Scoop Devotion Mocha Java Chip flavor protein powder 1 ripe banana 1 C ice (shake) 2 C ice (fluff) 1 C liquid (water or unsweetened almond milk) Add ingredients to a high speed blender or nutribullet and blend into a creamy shake or fluff!  Optional: Top with sugar-free whip topping and sprinkles if desired. 

Mix dry ingredients together in a mixing bowl.  Add almond butter and syrup and mix until well blended.  Scoop by the tablespoon and roll into 1" balls and roll in cocoa powder and/or additional protein powder if desired.  Chill in the freezer for a half hour and store in the freezer or refrigerator in an air tight container for up to a week.Mix dry ingredients together in a mixing bowl.  Add almond butter and syrup and mix until well blended.  Scoop by the tablespoon and roll into 1" balls and roll in cocoa powder and/or additional protein powder if desired.  Chill in the freezer for a half hour and store in the freezer or refrigerator in an air tight container for up to a week.INGREDIENTS 2 scoops Mocha Java Chip flavored protein powder 1 cup old fashioned oats 1 tsp instant coffee 1/4 cup chia or flax seed 1/4 cup almond butter 1/4 cup sugar-free syrup Extra protein powder or cocoa powder for rolling Mix dry ingredients together in a mixing bowl.  Add almond butter and syrup and mix until well blended.  Scoop by the tablespoon and roll into 1" balls and roll in cocoa powder and/or additional protein powder if desired.  Chill in the freezer for a half hour and store in the freezer or refrigerator in an air tight container for up to a week.

Move over fluff, there's a new kid in town!! Introducing the Mocha Java Chip protein WHIP.... Whip it Good!!  INGREDIENTS 1 scoop Mocha Java Chip flavor protein powder supplement 1 cup cottage cheese 1 cup cool whip Add ingredients to high speed blender and blend until smooth and creamy!  You can eat it right away or for slightly frozen delicious treat.... stick it in the freezer for about a half hour and then enjoy!  PRO TIP:  You can control the macros of this delicious dessert by choosing the cottage cheese and cool whip that fit your current nutrition plan!   

Combine protein powder, and liquid in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!Combine protein powder, and liquid in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!  ½  scoop Devotion Mocha Java Chip flavor protein powder ½ C water or your choice of milk  Combine protein powder, and liquid in a personal blender.  Pulse a few times until it's nice and frothy. Pour over strong, brewed coffee & enjoy!Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference! MACROS:  Calories 56// Fat 0.75 //Carbs 2.5 //Fiber 1 //Protein 10 //Net Carbs 1.5 //Sugar 0 //WW Smartpoints 2  

1 scoop Buttery Blend flavored protein powder supplement 1/2 tsp baking powder 1 whole egg 2-3 TBSP unsweetened almond milk 1 tsp minced garlic ½ tsp sea salt Any additional seasonings of your choice 1/4 c shredded cheese Mix all ingredients together except the cheese and place some batter on a mini waffle iron, sprinkle with cheese and cook. Yields five (5) 4" mini chaffles.  These are great as breakfast bread buns, standalone, or as hamburger buns! Macros will vary depending on cheese and milk choice.  You can also make these with egg whites to make more macro friendly.  

Mix all ingredients together and eat it right off the spoon... or form into balls and refrigerate for a few hours or overnight to enjoy as individual snacks! Mix all ingredients together and eat it right off the spoon... or form into balls and refrigerate for a few hours or overnight to enjoy as individual snacks!  1 scoop Angel Food Cake flavored protein powder supplement 1 TBSP almond flour 1 TBSP real butter, softened 1 TBSP almond butter, room temperature 1 TBSP +/- water 15g sugar-free dark chocolate chips (I used Lily's) Mix all ingredients together and eat it right off the spoon... or form into balls and refrigerate for a few hours or overnight to enjoy as individual snacks!      Macros per servings (yields 2 servings): Cal: 190 // Fat: 14.5 //  Carbs: 8 // Pro: 13.5 

Heat skim milk in small pan over medium heat, stirring constantly. Once bubbles start to rise, remove from heat. Quickly whisk in white chocolate and protein powder. Whisk for 2-3 minutes until all dry ingredients are dissolved. Add optional toppings, if desired and enjoy! Serving size: 1 cup. Recipe yields 1 serving. Macros (does not include optional topping): 

Add all ingredients to a high speed blender and mix until rich and creamy!Add all ingredients to a high speed blender and mix until rich and creamy!  1 C. Ice (for Shake) or 2 C. ice (for Fluff) 1 C. Aater 1 scoop Devotion Angel Food Cake Protein Powder Mint extract to taste 2 drops Green food coloring, optional garnish: Whipped topping and sprinkles, optional   Add all ingredients to a high speed blender and mix until rich and creamy!  Macros: 100 Calories // 20g Protein //1.5g Fat // 3g Carb // 0g Sugar   

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 sugar free whipped topping or marshmallows, if 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 sugar free whipped topping or marshmallows, if desired.  4 oz. of cold water or unsweetened almond milk 1 scoop Devotion Brownie Batter flavor protein powder supplement 1 C 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 sugar free whipped topping or marshmallows, if desired. Macros (not including any garnish): Cal: 120 // Fat: 2 // Sat Fat: 1.5 // Carbs: 4 //  Fiber: 2 // Pro: 22 // Sugar: 0

Preheat conventional oven to 350F and spray your muffin pan, line with foil liners or use a silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 4 muffin cavities.  Bake for aproximately 18 minutes.  Remove from oven.  If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown.  Remove from oven,  add a mini candy cane or mint chips and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 4 jumbo cupcakes/muffins. Macros are without the additional toppings Preheat conventional oven to 350F and spray your muffin pan, line with foil liners or use a silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 4 muffin cavities.  Bake for aproximately 18 minutes.  Remove from oven.  If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown.  Remove from oven,  add a mini candy cane or mint chips and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 4 jumbo cupcakes/muffins. Macros are without the additional toppings   Directions: Preheat conventional oven to 350F and spray your muffin pan, line with foil liners or use a silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 4 muffin cavities.  Bake for aproximately 18 minutes.  Remove from oven.  If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown.  Remove from oven,  add a mini candy cane or mint chips and cool.   Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 4 jumbo cupcakes/muffins.    

INGREDIENTS 1 scoop Devotion Nutrition Angel Food Cake protein powder 1¼ C white whole wheat flour 1 tsp pumpkin spice ½ tsp cinammon ½ tsp baking soda 1 tsp cream of tarter pinch of sea salt cinnamon erythritol mixture (2 TBSP erythritol, 1 TBSP cinnamon) ½ C coconut oil ½ C erythritol ¼ C brown sugar substitute 1 egg yolk, room temperature 1 tsp pure vanilla extract ¼ C pure pumpkin puree INSTRUCTIONS Preheat oven to 350° and line two cookie sheets with parchment paper. In a mixing bowl, whisk flour, protein, and spices (the first seven ingredients). In a separate bowl, beat coconut oil, erythritol, brown sugar substitute, egg yolk, vanilla extract, and pumpkin puree. Add dry to wet and mix until well combined.  Form into balls and place onto cookie sheets and slightly flatten each one. Bake 12-14 minutes or until center is set.  Allow to cool for about 10 minutes and then transfer to cooling rack until completely cooled.   Enjoy! Thank you to Joelle @balancingmd for this amazing recipe! 

INGREDIENTS 2 scoops Sinful Cinnamon protein powder supplement 1 TBSP Swerve brown sugar substitute ½ C baking Stevia 250g pure pumpkin, canned 4 oz cream cheese, softened 2 oz greek yogurt 2 oz cottage cheese 2 whole eggs Preheat oven to 350° and place a baking dish filled with 1" water to create a humid environment and lessen cracking.  Add wet ingredients to blender and combine.  Add dry ingredients to wet and blend again until well combined, smooth and creamy. Spray 2-4" mini springform pans with cooking spray and fill.  Place in preheated oven for 30 minutes.  Remove from oven to cool.  Top with optional nuts or sugar free whip and enjoy! PRO TIP:  I used full fat ingredients to satisfy a keto diet, however feel free to experiment with lower fat, fat-free options and/or egg whites only; noting that this will affect texture and possibly cooking time.  Yields: Two (2) 4" mini cheesecakes Macros will vary depending on brand/type of cheeses and yogurt used.  

Ingredients 1 scoop Devotion Nutrition Brownie Batter. protein powder supplement 4 oz cream cheese* (softened to room temperature) 2 oz nut butter (I used plain almond butter) Mix all ingredients together by hand or in a food processor.  Scoop out and roll into balls. Store in the freezer and take out about 5 minutes before devouring!  *Use fat-free cream cheese for a more macro-friendly lifestyle version! (Yields 7: 1 bomb - 1 serving) Macros Cal: 140 // Fat: 10.7 // Sat Fat: .5 // Carbs: 4.3 //  Fiber: .3 // Pro: 7 // Sugar: 0

Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! INGREDIENTS 1 scoop Brownie Batter Protein powder supplement 1 tsp baking powder 1 TBSP jet black cocoa powder 1 whole egg, whisked 50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips 7g mini M&Ms Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips and/or M&Ms.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!! 

An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°.Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!  Add additional toppings, if desired and enjoy!! An insanely macro friendly indulgence with ZERO added sugars!!   Mix and match Devotion Nutrition Protein to create the cookie of your dreams! 🍪   INGREDIENTS 1 scoop Angel Food Cake Protein powder supplement 1 tsp baking powder Cinnamon to taste 50g liquid egg whites 50g pure pumpkin puree, canned 1 tsp pure vanilla extract 1 TBSP water  14g sugar-free dark chocolate chips Optional Toppings: Sugar-free chocolate syrup Sugar-free cool whip Nut Butter   Mix dry ingredients together in a small mixing bowl.  Add wet ingredients to dry and mix by hand just until well combined. Allow batter to rest for 5 minutes while you preheat your air fryer for 5 min 400°. Spray a 7" springform pan (or one that will fit into your air fryer) with non-stick butter Pam and spread batter evenly.  Top with sugar-free chocolate chips.  Set your temperature to 390° and air fry for approximately 5 minutes for a perfect soft-baked cookie cake!   Add additional toppings, if desired and enjoy!!  Macros (not including optional toppings): 195 calories// 26.6g protein// 7g fat// 12g carbs// 0g added sugar

INSTRUCTIONS  In a mixing bowl combine the melted coconut oil and brown sugar substitute and stir to combine. Add the pumpkin spice, vanilla extract, baking powder, egg, salt and pumpkin purée and mix until homogenous. Mix in the flour until well mixed and then stir in the white chocolate chips. Pour the batter evenly into a pre-greased or parchment lined brownie pan and bake at 350F for 30-35 minutes, or until firm in the center. Allow blondies to cool slightly and drizzle sugar free caramel while still warm. Cut blondies into squares when cool. Thank you to Joelle Mouhanna, @balancingmd for another amazing recipe!

  Grab-n-Go Overnight Oats!! Quick and easy, all-in-one breakfast on the run! Add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.

Mix dry ingredients well. Add wet to dry and mix until well combined.Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray.Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.Recipe yields approximately 10-12 bites/cookies. Mix dry ingredients well. Add wet to dry and mix until well combined.Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray.Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.Recipe yields approximately 10-12 bites/cookies.   COOKIES: 1 scoop Devotion Nutrition Brownie Batter protein powder ½ C old fashioned oats, ground 1 TBSP Jet Black Cocoa Powder (or dark cocoa powder) 1 tsp pure vanilla 4 TBSP Nutella (or other nut butter) ¼ C sugar-free syrup Swerve powdered sugar for topping, if desired   INSTRUCTIONS Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10-12 bites/cookies. 

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving.   Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Recipe by Kyla McDonald.

Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdMix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!)Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean.While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice.Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired.Recipe by Joelle Mouhanna, @balancingmdINGREDIENTSCARROT CAKE   1 scoop Devotion Nutrition Sinful Cinnamon protein powder 2 C white whole wheat flour 1 tsp cinnamon 1/2 tsp ground nutmeg 3 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 large eggs 1 C plain Greek yogurt 1/3 C coconut oil, melted 2/3 C sweetener (maple syrup, stevia, erithrytol, etc.) 1 C almond milk 1 TBSP vanilla extract 2 C grated carrots 3/4 C chopped walnuts ⠀MAPLE CREAM CHEESE ICING 4 oz low-fat cream cheese, room temperature 1/2 C sugar free maple syrup 1/2 C substitute confectioners sugar 1 tsp vanilla Unsweetened almond milk (to desired consistency) ⠀INSTRUCTIONS Mix wet ingredients in one bowl and dry ingredients in another. Incorporate both until just mixed with no lumps (do not over mix!) Pour batter into pre-greased Bundt pan and bake at 350F for 40-45 minutes or until toothpick comes out clean. While cake is baking, make icing. Mix all ingredients in a small bowl and refrigerate until ready to ice. Allow cake to cool for about an hour and remove from Bundt pan to continue cooling. Once cool, top with maple cream cheese frosting. If pipetting place icing in sandwich ziplock, cut off small corner, and frost as desired. Recipe by Joelle Mouhanna, @balancingmd

COOKIES: 1 scoop Sinful Cinnamon flavor protein ½ C old fashioned oats, ground 1-2 tsp cinnamon 1 tsp pure vanilla 4 TBSP nut butter ¼ C pure maple syrup   OPTIONAL TOPPINGS: Sugar-free white chocolate chips Crushed Pecans Cinnamon Brown sugar substitute Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies. 

INGREDIENTS ⠀TOPPING 2 medium apples, sliced thin, about 1/8 inch thick 2 TBSP coconut oil, melted 3/4 C brown sugar substitute 2 TBSP water or apple juice concentrate 1/4 tsp cinnamon 1/2 C sugar free maple syrup (or regular) ⠀CAKE 3/4 C coconut oil 1 C brown sugar substitute 1/2 C almond milk 2 large eggs, room temperature 1 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp ground cloves 1/2 tsp salt 1 tsp baking soda 1 1/2 C white whole wheat flour 2 scoops Devotion Nutrition Buttery Blend protein powder 1/4 C unsweetened apple sauce 1 apple finely chopped 3/4 C pecans or walnuts chopped ⠀ INSTRUCTIONS Combine topping ingredients of coconut oil, brown sugar, water, cinnamon, and sugar free maple syrup in a mixing bowl until we’ll mixed and pour into an even layer in a pregreased cake pan. Arrange sliced apples on top in design of choice (I chose rings) and set aside. In a large mixing bowl, mix flour, baking powder, protein powder, ginger, cloves, cinnamon and salt. In a separate bowl beat coconut oil and brown sugar substitute for about 3 minutes.⠀ Add eggs into beat mixture one at a time and then vanilla extract, beating as you add the ingredients. Mix previously mixed dry ingredients into the wet ingredients and add almond milk and apple sauce until well combined. Fold in chopped apples and pecans making sure not to over mix batter. Pour cake batter over previously prepared cake pan and bake at 350 for 35-40 minutes or until toothpick comes out of center clean. Allow cake to cool for about 10-15 minutes before flipping cake out of pan onto a cooling rack.   Thank you Joelle, @balancingmd for this delicious recipe!

Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside.Prepare crumble:  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 Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven.Cool, slice, and enjoy!  Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside.Prepare crumble:  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 Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven.Cool, slice, and enjoy!  CAKE INGREDIENTS 1 Scoop Sinful Cinnamon Flavor protein powder supplement 1 egg white 1 whole egg 1/2 C old fashioned oats 1 medium mashed sweet potato 1/4 C almond milk 2 TBSP water 1/2 tsp baking powder 1 tsp cinnamon  CRUMBLE TOPPING   2 TBSP coconut oil 1/3 C chopped pecans 1/3 C brown sugar substitute 1 scoop Buttery Blend protein powder supplement Cinnamon to taste INSTRUCTIONS:   Add all cake ingredients to a blender until well combined and smooth.  Pour batter into a greased 6" round cake pan.  Set aside. Prepare crumble:  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 Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more Buttery Blend protein! Spoon crumble over the cake and bake 20-25 min at 350 degrees.  Remove from oven. Cool, slice, and enjoy!            

1 scoop Sinful Cinnamon Protein Powder 1.5 C old fashioned oatmeal 3/4 C stevia in the raw (baking) 1/2 tsp cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 1/2 C canned pure pumpkin 1/4 C apple sauce 1 large egg white Dash of salt Sugar-free chocolate chips, if desired   Mix all ingredients together in a mixing bowl. If too wet, add extra protein powder or more oatmeal. Form into balls and place on a greased baking sheet.  Gently press. Bake at 325 until golden but not overcooked.

INGREDIENTS LOAF 2 scoops brownie batter protein powder 1 1/4 C white whole wheat flour 1/2 C cocoa powder 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2/3 C stevia, erythritol, etc. 1 C grated zucchini, packed (no spaces!) 1 C plain yogurt 1/4 C coconut oil, melted 1 tbsp vanilla extract 1/2 C sugar free chocolate chips 1/2 C crushed walnuts 2 egg whites ⠀CHOCOLATE GLAZE 1/2 C sugar free chocolate chips, melted 2 tbsp almond butter 1 tbsp almond milk 1/8 C substitute confectioners sugar ⠀INSTRUCTIONS Mix dry ingredients except for walnuts and chocolate chips in a large bowl. Add egg white, vanilla extract, coconut oil, yogurt, and zucchini and mix until homogenous.⠀Fold in walnuts and chocolate chips (saving a handful to sprinkle on top) until well incorporated.⠀Pour batter into a pregreased/sprayed pan and tap on counter to remove air bubbles. Sprinkle remaining chocolate chips on top.⠀Bake at 350F for 30-40 minutes. Remove from oven and allow to cool on rack. Thank you @balancingmd - Joelle Mouhanna

In a personal blender, mix water with protein powder and then layer over brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired. If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired. In a personal blender, mix water with protein powder and then layer over brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired. If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.   ½ scoop/packet Sinful Cinnamon flavor protein powder ¼-⅓  C water 6-8 oz brewed hot coffee In a personal blender, mix water with protein powder and then layer over brewed coffee. Garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.  If you prefer a blended coffee, add all ingredients to the blender or Vitamix and pulse several times.  Be careful with hot liquids in a standard personal blender and use caution when unscrewing the lid.  Some Ninja blenders and Vitamix are hot liquid friendly.  Once blended, pour into a mug and garnish with sugar-free whipped topping and a sprinkle of cinnamon, if desired.     Macros (not including optional whip): Cal: 56 // Fat: .75// Carbs: 2.5 // Fiber: 1 // Sugar: 0 // Pro: 10.3

  Method: Add all ingredients to a medium mixing bowl and whisk thoroughly. Cook on non-stick pan until lightly brown on one side. Flip sides and repeat. Garnish with additional pecans and top with sugar free syrup, if desired.