NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.25 cup nonfat Greek yogurt

1 cup fresh baby spinach

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

0.25 whole avocado

0.5 cup frozen mixed berries

0.5 cup nonfat Greek yogurt

0.5 cup unsweetened almond milk

1 tsp chia seeds

PREPARATION

• 1

  Prepare the smoothie by blending the frozen mixed berries, 0.5 cup Greek yogurt, almond milk, and chia seeds until the texture is velvety and smooth.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites and 0.25 cup Greek yogurt until the mixture is well combined and slightly frothy.

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.

• 4

  Add the fresh baby spinach to the skillet and sauté for 1 minute until just wilted, then pour in the egg white and yogurt mixture.

• 5

  Cook the eggs slowly, using a silicone spatula to gently push the curds from the edges toward the center until they are set but still moist.

• 6

  Remove the skillet from the heat and season the eggs with sea salt and black pepper.

• 7

  Toast the sprouted grain bread until golden brown and top with the mashed avocado.

• 8

  Plate the creamy egg white scramble alongside the avocado toast and serve with the chilled smoothie.