Name: Almond Butter English Muffin Stack
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole English muffin; 0.5 cup egg whites; 1 cup non-fat Greek yogurt; 1 tbsp almond butter; 2 tbsp soy milk; 0.5 tsp ground cinnamon; 0.5 tsp vanilla extract; 0.25 cup Life cereal

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

YOUR SOLIN GENERATED RECIPE

Almond Butter English Muffin Stack

English muffin halves pan-seared in a cinnamon-vanilla wash, then stacked with creamy almond butter and a thick protein-rich yogurt whip for a satisfyingly crunchy finish.

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NUTRITION

Protein

46.2g

Fat

11.3g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

1 whole English muffin

0.5 cup egg whites

1 cup non-fat Greek yogurt

1 tbsp almond butter

2 tbsp soy milk

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 cup Life cereal

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PREPARATION

1
In a shallow bowl, whisk together the egg whites, 1 tablespoon of the soy milk, cinnamon, and vanilla extract until well combined.
2
Split the English muffin in half and soak both pieces in the egg white mixture for 30 seconds per side until the liquid is absorbed.
3
Heat a non-stick skillet over medium heat and cook the muffin halves for 3 to 4 minutes per side until they are golden brown and slightly crisp.
4
In a separate small bowl, stir the Greek yogurt with the remaining tablespoon of soy milk until it reaches a smooth, spreadable consistency.
5
Spread the almond butter evenly over the warm toasted muffin halves.
6
Place one muffin half on a plate, top with half of the yogurt mixture, then stack the second muffin half on top.
7
Finish the stack by adding the remaining yogurt and sprinkling the cereal over the top for a light, sweet crunch.