Post-Workout · Goal: Recovery

Shredding Whey Protein Isolate with Crispy Rice Cakes & Almond Butter

Name: Shredding Whey Protein Isolate with Crispy Rice Cakes & Almond Butter
Prep time: 17 min
Cook time: 19 min
Yield: 2 servings
Ingredients: 200g Whey Protein Isolate; 1 portion (150g) Crispy Rice Cakes; 1 serving Raw Almond Butter; 1 cup Steamed Broccoli Florets; 1 tbsp Extra Virgin Olive Oil or cooking spray; 1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Calories: 474 kcal
Protein: 41g
Carbs: 37g
Fat: 18g
Prep Time: 17 mins
Cook Time: 19 mins
Servings: 2

Ingredients

200g Whey Protein Isolate
1 portion (150g) Crispy Rice Cakes
1 serving Raw Almond Butter
1 cup Steamed Broccoli Florets
1 tbsp Extra Virgin Olive Oil or cooking spray
1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Cooking Instructions

Season the whey protein isolate evenly with garlic powder, smoked paprika, sea salt, and freshly cracked black pepper.
Preheat a non-stick skillet or grill to medium-high heat and coat lightly with cooking spray or extra virgin olive oil.
Cook the whey protein isolate for 5 to 8 minutes per side until golden brown, thoroughly seared, and cooked through.
Warm or steam the crispy rice cakes alongside the steamed broccoli florets.
Plate the whey protein isolate over crispy rice cakes and steamed broccoli florets, then garnish with raw almond butter. Serve immediately while piping hot!