Almond Butter and Apple Slices with Vanilla Protein Dip

Place a small dry skillet over medium heat. Add 19g raw almonds and toast them for 5 minutes, tossing frequently to prevent burning, until they are fragrant and slightly darkened.

Transfer the warm toasted almonds to a small food processor or a heavy mortar and pestle. Process or grind the almonds continuously for 6-8 minutes; the almonds will first turn into a meal, then a thick paste, and finally a smooth almond butter as the natural oils are released.

While the almonds are processing, wash 150g Honeycrisp apple under cold running water. Use a sharp knife to cut the apple into quarters, remove the core, and then slice into 1/2-inch thick wedges.

In a small bowl, toss the apple slices with 1 tsp lemon juice to coat them thoroughly, which prevents the fruit from browning.

In a separate mixing bowl, combine 85g plain non-fat Greek yogurt, 20g vanilla whey protein powder, and 0.25 tsp ground cinnamon. Stir the mixture vigorously with a spoon for about 1 minute until the protein powder is completely dissolved and the dip is light and fluffy.

Arrange the lemon-coated apple slices on a serving plate.

Drizzle the freshly made almond butter over the apple slices and sprinkle with the remaining 0.25 tsp ground cinnamon.

Serve immediately with the vanilla protein dip on the side for dipping.