Healthy Holiday recipes
Here’s some healthy recipes using Devotion Nutrition protein supplement powders and/or flex flavors. Grab yours at Devotion Nutrition and use code Rissa for an exclusive discount.
Protein Pumpkin Swiss Roll Cake
16g Almond Flour
1/4 tsp Baking Soda
1 tsp Cinnamon
60g Canned Pumpkin, Puree
30g Walden Farms Zero Calorie Maple Syrup
40g Egg Whites
28g Fokken Nuts Pumpkin Pie Cheesecake Mallow Peanut Butter
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
1 stick Devotion Nutrition Creme Brûlée FlexFlavors®
9g Swerve Confectioner sugar substitute
Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray
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.
In a separate bowl mix the Swerve Confectioners sugar, Creme Brûlée Flex Flavor and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy.
Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.
Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended.
In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together
Add dry ingredients to wet ingredients and mix together until blended
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
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
Bake for ~5-7 minutes then remove promptly.
Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient.
Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper.
Using a spatula, cover the inside with the cream cheese filling.
Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll
Once finished, keep the end down to prevent the roll from coming apart.
Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. Once set remove from the fridge then slice and eat!
Servings: 6 slices Cal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g
Chocolate Chip Mini Protein Waffles
1 scoop Brownie Batter flavor protein powder
1 TBSP jet black cocoa powder
1/2 tsp baking powder
1 whole egg
2-3 TBSP milk
1 TBSP sugar-free chocolate chips
Optional, but highly recommended sugar-free Cool Whip for layering
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!
Mint Chocolate Chip Holiday Shake
1-2 cups ice
1 cup water
1-2 sticks Mint Chocolate Chip FlexFlavors®
2 drops 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
Sweet Potato Pie Cheesecake Minis
2-4 FlexFlavors® (optional for added sweetness or flavor manipulation)
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! Yields: Two (2) 4" mini cheesecakes Macros will vary depending on brand/type of cheeses and yogurt used.
Devotion Protein Egg Nog
1 egg yolk
2 C unsweetened cashew or almond milk
1/2 tsp ground nutmeg
1 scoop (28g) Devotion Angel Food Cake Flavor Protein Powder
2 sticks Cinnamon Crunch Cereal FlexFlavors®
1 stick Creme Brulee FlexFlavors®
In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling.
Remove from heat when mixture reaches 165 degrees.
Pour through mesh strainer into non-metallic container or quart jar. Whisk in FlexFlavors and protein powder, then refrigerate at least 3 hours until chilled.
Before serving, shake jar or whisk again and pour 4oz servings into glasses.
Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee!
Macros per ½ C serving (serves 6): Cal: 60 // Fat: 3.3// Sat Fat: 1 // Carbs: 3 // Fiber: 0.9 // Sugar: 0.25 // Pro: 6.2