Silky Protein Bean Pudding with Sardine Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Bean Pudding with Sardine Crumble

YOUR SOLIN GENERATED RECIPE

Silky Protein Bean Pudding with Sardine Crumble

A velvety white bean and vanilla protein mousse topped with oven-toasted, salt-and-pepper sardine flakes for a unique sweet and savory finish.

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NUTRITION

330kcal
Protein
38g
Fat
10.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cannellini Beans

1 scoop Vanilla Whey Protein Isolate

1 ounce Canned Sardines

1/4 cup Unsweetened Almond Milk

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Drain the sardines thoroughly and mash them into fine flakes using a fork.

  • 3

    Toss the sardine flakes with coconut oil and a pinch of sea salt and cracked black pepper.

  • 4

    Spread the mixture thinly on the baking sheet and roast until the flakes are golden and toasted.

  • 5

    While the crumble cools, combine the rinsed cannellini beans, protein powder, and almond milk in a high-speed blender.

  • 6

    Process on high until the mixture is completely smooth and reaches a thick, silky pudding consistency.

  • 7

    Transfer the bean pudding to a bowl and sprinkle the savory sardine crumble over the top before serving.

Silky Protein Bean Pudding with Sardine Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Bean Pudding with Sardine Crumble

YOUR SOLIN GENERATED RECIPE

Silky Protein Bean Pudding with Sardine Crumble

A velvety white bean and vanilla protein mousse topped with oven-toasted, salt-and-pepper sardine flakes for a unique sweet and savory finish.

NUTRITION

330kcal
Protein
38g
Fat
10.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cannellini Beans

1 scoop Vanilla Whey Protein Isolate

1 ounce Canned Sardines

1/4 cup Unsweetened Almond Milk

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Drain the sardines thoroughly and mash them into fine flakes using a fork.

  • 3

    Toss the sardine flakes with coconut oil and a pinch of sea salt and cracked black pepper.

  • 4

    Spread the mixture thinly on the baking sheet and roast until the flakes are golden and toasted.

  • 5

    While the crumble cools, combine the rinsed cannellini beans, protein powder, and almond milk in a high-speed blender.

  • 6

    Process on high until the mixture is completely smooth and reaches a thick, silky pudding consistency.

  • 7

    Transfer the bean pudding to a bowl and sprinkle the savory sardine crumble over the top before serving.