Pumpkin Protein Energy Bites

1 scoop Vanilla whey protein

2/3 cup puffed brown rice cereal 

1/3 cup old fashioned oats

1 Tbsp unsweetened shredded coconut 

1 Tbsp chia seeds 

1 Tbsp flaxseed 

3 Tbsp natural nut butter 

1/4 cup sugar-free, calorie-free maple syrup 

1.5 tsp truvia brown sugar blend

Cinnamon to taste

 

Optional:

2 Tbsp stevia sweetened dark chocolate chips 

 

Mix well, and form into 1-inch balls.

4-Ingredient Protein Brownies

 

Ingredients:

2 medium very ripe bananas (mashed)

1/2 cup natural nut butter 

1/4 cup unsweetened cocoa 

2 scoops Chocolate whey protein powder

 

Mix all ingredients well. Spray square, glass baking dish with non-stick cooking spray. Spread batter evenly in dish. (Optional: place chocolate chips on top before baking) Bake at 350 degrees for about 20 minutes, or until cooked through. 

Cool and cut into 16 squares. Enjoy!!

Chocolate PB Protein Waffle

 

Ingredients:

1 scoop Chocolate whey protein powder 

1/4 cup oatmeal 

2 egg whites 

1/4 cup water

1/2 tsp baking powder 

 

Topping options:

Sugar free chocolate syrup 

Powdered peanut butter mixed with water

Mix and pour onto waffle iron. Cook on low to medium heat until ready. Top with sugar free chocolate syrup and Powdered peanut butter mixed with water. Drizzle over top as desired. Serves 1.

Faux Churro Bites

2 low carb tortilla wraps 

2 TB stevia in the raw (or 4 packets Truvia)

1 TB cinnamon 

Spray tortillas with Pam on both sides. Sprinkle cinnamon and sweetener mixture evenly over flat tortillas. Roll up and bake for 3 minutes at 350 degrees. Turn over and bake another 2 minutes. Sprinkle remaining mixture over baked "Churros". Once cooled, you can eat as is, or slice into bite sized pieces, and serve with a little whipped topping and sugar free chocolate syrup!

Lemon Cake Bites

1 scoop Vanilla whey protein 

1/2 cup unsweetened shredded coconut 

1/4 cup almond flour 

4 packets Devotion Lemon Meringue flex flavors

2 TB coconut oil softened 

2 TB sugar-free maple syrup 

Optional: few drops yellow food coloring 

Mix all ingredients until fully combined, should be a dense dough ball consistency. Roll into bite-sized balls. Makes about 20 bites. These taste like moist lemon cake batter!!!

Healthy Magic Shell Topping

2 tsp. melted coconut oil

1 Tbsp. powdered peanut butter

Mix together until powder is fully dissolved. Immediately drizzle over your favorite protein fluff or any ice cold protein "ice cream", and watch it magically harden into a delicious, good-for-you shell!

 

Optional frozen treat toppings:

sugar-free chocolate syrup

1/4 - 1/2 chopped protein bar

fat-free whipped topping

sprinkles

 

And, you have a protein sundae! Enjoy! 

Vanilla Bars with Salted "Caramel" Frosting 

Bar ingredients:

1 can reduced sodium chick peas (drained and rinsed)

1 scoop Vanilla whey protein

1/4 cup natural peanut butter 

1/4 cup sugar free maple syrup

1/2 tsp baking powder 

1/2 tsp vanilla 

1-2 TB unsweetened almond milk 

Dash of sea salt

2 TB dark chocolate chips (optional)

 

Frosting: 

6-7 medjool dates

1/2 scoop Vanilla whey protein 

3 TB unsweetened almond milk 

Dash of sea salt 

First mix all bar ingredients (except chocolate chips) in a heavy duty food processor until very smooth. Transfer batter to a Pam-sprayed square baking dish. Bake at 350 degrees for about 15 minutes. 

Frosting: put all ingredients into food processor and blend until smooth, scraping down sides periodically. The Devotion protein is unique in that it makes this frosting super fluffy!! 

 

Optional: melt chocolate chips and drizzle over the top once it's cooled. 

Red Velvet Pronuts 

 

Cake Ingredients:

1 scoop Vanilla whey protein

1/4 cup almond flour 

2 Tbsp stevia in the raw

1 Tbsp unsweetened cocoa powder 

2 Tbsp dark chocolate chips 

Dash of sea salt

1/2 tsp baking powder

2/3 cup unsweetened almond milk

1 tsp vanilla extract  

Several drops red food coloring 

 

Frosting Ingredients:

1 scoop Vanilla whey protein

2/3 cup fat-free cream cheese 

2 Tbsp fat-free plain Greek yogurt 

2 Tbsp powdered sweetener (or stevia in the raw)

1/2 tsp vanilla extract 

2 tbsp dark chocolate chips 

 

Cake:

Preheat oven to 350 degrees. Mix wet and dry ingredients separately. Add wet mixture to dry, and combine until smooth. Fill nonstick donut mold 3/4 full with batter. Bake for 8-10 minutes. Makes 6 donuts.

 

Frosting:

While donuts are cooling, mix all frosting ingredients together. Frost each donut generously, and enjoy! (If you have leftover frosting, place in airtight container in refrigerator for up to several days.)

No-Bake Samoa Cheesecake 

Crust:

9 sugarfree chocolate sandwich cookies (crushed)

4 medjool dates (or 6-7 deglet dates)

2 scoops Chocolate whey protein 

2.5 tbsp caramel flavored skinny syrup 

1/4 cup natural almond butter 

 

Filling:

1 - 8 oz. softened Fat Free cream cheese block

2 - 8 oz. softened Neufchâtel cheese blocks

2 scoops Vanilla whey protein

1/3 cup fat free plain Greek yogurt 

1 packet sugar-free instant pudding cheesecake flavor 

 

Topping:

1/4 cup toasted unsweetened shredded coconut 

2 scoops Vanilla whey protein

1/3 cup calorie-free caramel syrup 

1/2 cup unsweetened almond milk 

Drizzle calorie-free chocolate syrup 

 

Optional: drizzle melted sugar free dark chocolate on edge

 

Method:

 

Crust: 

Crush cookies in a food processor until a fine crumb consistency. Add all additional crust ingredients, and process until a firm paste forms. Press this paste on the bottom of your cheesecake springform. (A pie plate can be substituted.) Place in freezer while you make filling.

 

Filling: 

Whip all filling ingredients in a mixer. Start slowly so powder doesn't fly everywhere. As it incorporates, you can increase speed until mixture is fluffy and fully blended. Spread this mixture evenly on top of your frozen crust. Freeze again.

 

Topping:

Toast coconut flakes on low heat on a skillet. While toasting, mix together in a bowl your topping ingredients. Add in 2 tbsp of your toasted coconut, and reserve 2 tbsp for garnish. Spread topping over the frozen cheesecake. Drizzle the chocolate sauce as desired. Sprinkle coconut flakes as your final step. 

 

Cheesecake serves 12 slices.

Mini Pie in the Sky

 

1/2 cup low-fat protein ice cream

1/2 Lenny & Larry's protein cookie

1 serving Healthy Magic Shell (recipe above)

Sugar-free chocolate syrup

Layer into a small glass, and enjoy a refreshing, guilt-free treat!

 

 

Fudgy Chocolate Mini Loaf

 

1/2 cup pumpkin purée 

1 TB melted coconut oil 

2 TB almond butter 

1 egg white 

1/4 cup unsweetened cocoa powder 

1/4 cup Chocolate whey protein

Dark chocolate or SF chocolate chips 

Mix dry and wet ingredients separately. Combine. Pour into Pam-sprayed mini bread tin. Bake at 350 for 20-25 minutes (on the shorter side if you like that lava center!

Sugarfree, No-Bake, Frosted "Sugar" Cookie 

Cookie ingredients:

1 scoop Vanilla whey protein

1/4 cup coconut flour 

3-4 TB unsweetened almond milk .

Mix together and form into a cookie.

Frosting ingredients:

1/4 scoop Vanilla whey protein

1 TB fat free cream cheese 

1-2 TB sugar-free caramel syrup .

Mix well until smooth. Top cookie, and enjoy!! 

Berry Chocolate Chia Pudding

1/3 cup + 3 TBSP unsweetened almond milk 

2 TBSP Chia Seeds 

1 Devotion Blueberry Sky flex flavor 

1 Devotion Razmatazz flex flavor 

1 scoop Chocolate whey protein

 

Method:

 

Bottom layer:

In one small bowl, combine 1/3 cup milk with chia seeds and half packet of each flex flavor. Mix well, and pour into your serving dish of choice. Place in refrigerator for a few hours, or until the seeds absorb the milk and it firms into a pudding consistency.

 

Once the bottom layer is firm, in a separate bowl, combine the Protein with the remaining flex flavors and 3 Tbsp milk to make the chocolate pudding layer. Spread this pudding mixture over the set chia pudding. 

 

Optional toppings: 

Mixed Berries 

Fat-free whipped cream 

Sugar-free chocolate syrup 

Strawberry Crepes

 

1 scoop Chocolate whey protein 

1/4 cup almond flour 

3 egg whites 

3/4 cup water  

 

Filling:

1/2 cup sliced strawberries 

2 Tbsp fat-free whipped cream 

Drizzle sugar-free chocolate syrup 

 

Mix well in medium bowl, pour and spread (one at a time) on skillet on medium heat. Flip when ready, and fill with sliced strawberries, fat-free whipped cream and sugar-free chocolate syrup. Makes 4-5 crepes.

 

Nicole's tip:

Spray spatula with Pam before flipping. These are delicate and may stick to spatula if not sprayed.

Sugar-Free Chocolate PB Protein Granola

 

2.5 cups whole oats

2 scoops Chocolate whey protein 

1/2 cup coconut oil, melted

5 Devotion Peanut Butter Crunch Flex Flavors

Touch of sea salt

 

Preheat oven to 350°F. Line a cookie sheet with foil. Place all ingredients in a large mixing bowl and mix until all ingredients are completely coated. Spread granola evenly on a cookie sheet and bake for about 45 minutes or until golden brown. Mix around with a spatula a few times throughout the cooking process. Allow to cool and enjoy!! Makes about 10 1/4 cup servings.