Isopure, Zero Carb 100% Whey Protein Isolate, 25g Protein Powder Unflavored 3 lb

TikTok Isopure Overnight Oats

Ingredients:

1 cup quick oats (use gluten free if needed), 1 1/3 cup unsweetened almond milk, 2 tbsp chia seeds, 1 tbsp Isopure Unflavored protein powder, 2 tbsp raw honey, 2 fresh figs thinly sliced to serve, 2 tbsp almonds roughly chopped to serve, 2 tbsp fresh blueberries to serve

Instructions:

Place the oats, milk and chia seeds, protein powder and honey in a jar or a container with a lid; stir well, then refrigerate overnight.

In the morning top with figs, blueberries and chopped nuts. Enjoy!

Isopure Berry Quinoa Salad Recipie

For the Salad: 1 cup uncooked white quinoa, 2 cups vegetable broth, 1 1/2 cups roughly chopped strawberries, 1 1/2 cups fresh blueberries, 2/3 cups cubed mild goat cheese or feta, 1/4 cup roughly chopped fresh basil, 1/4 cup roughly chopped fresh mint, 1 scoop Isopure Unflavored protein powder

For the dressing: 1/4 cup white balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tsp wholegrain Dijon mustard, sea salt & freshly ground black pepper to taste

Instructions: (1) Place the quinoa and vegetable broth in a small saucepan, cover and bring to a boil. Turn heat down to low and simmer for 10-15 minutes. Remove from heat, fluff with a fork, and let cool. (2) Add the white balsamic vinegar, extra virgin olive oil, mustard, sea salt and black pepper to the bottom of a large bowl and whisk until uniform. Add cooled quinoa, strawberries, blueberries, cheese, basil and mint and protein powder. Gently stir until evenly mixed. (3) Serve immediately or refrigerate until needed. Enjoy!

Isopure Baked Pumpkin Donuts

Ingredients: 1/2 cup unsweetened almond milk, 1/2 cup pumpkin puree, 1 tsp vanilla extract, 1 1/2 scoops Isopure Unflavored protein powder, 3/4 cup gluten-free oat flour, 1/3 cup monkfruit sweetener, 1 tsp baking powder, 1/2 tsp salt, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon + extra for sprinkling (optional)

Instructions: (1) Preheat oven to 180C/350F. (2) In a medium-sized bowl, combine the almond milk milk, pumpkin puree and vanilla. Whisk until uniform. (3) Add the protein powder, flour, monkfruit sweetener, baking powder, salt, pumpkin pie spice and cinnamon and fold until even. Add a bit more milk if needed. (4) Place the mixture in a piping bag or zip-lock bag with the tip cut off and pipe into a non-stick donut pan. (5) Bake for 12-14 minutes, until a toothpick inserted comes out clean and the edges have browned. (6) Let cool a bit, then remove from mould and sprinkle with cinnamon (optional). Enjoy!