Name: Mixed Berry Yogurt Bowl with Cacao Nibs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups low fat Kirkland Greek yogurt; 0.25 cup raspberries; 0.25 cup blueberries; 0.25 cup strawberries; 1 tbsp sprouted pumpkin seeds; 1 tsp cacao nibs; 1 tsp fig jam; 2 large eggs; 1 tsp butter; 0.13 tsp sea salt; 0.13 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Mixed Berry Yogurt Bowl with Cacao Nibs

A creamy Greek yogurt bowl topped with vibrant fresh berries and crunchy cacao nibs, paired with soft-scrambled eggs for a protein-packed morning.

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NUTRITION

Protein

52.6g

Fat

24.3g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups low fat Kirkland Greek yogurt

0.25 cup raspberries

0.25 cup blueberries

0.25 cup strawberries

1 tbsp sprouted pumpkin seeds

1 tsp cacao nibs

1 tsp fig jam

2 large eggs

1 tsp butter

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
In a small bowl, whisk the eggs with sea salt and black pepper until the yolks and whites are fully combined.
2
Melt the butter in a small non-stick skillet over medium-low heat.
3
Pour the eggs into the skillet and cook, stirring gently with a spatula, until they are soft, fluffy, and just set.
4
Spoon the Greek yogurt into a separate serving bowl and swirl in the fig jam.
5
Wash and slice the strawberries, then arrange them on top of the yogurt along with the raspberries and blueberries.
6
Garnish the bowl with sprouted pumpkin seeds and cacao nibs for texture.
7
Serve the warm scrambled eggs immediately alongside the chilled yogurt bowl.