YOUR SOLIN GENERATED RECIPE
Creamy Wheat Berry Breakfast Bowl
Fiber-rich wheat berries simmered with egg whites for a velvety texture, topped with protein-packed Greek yogurt and a drizzle of nutty almond butter.
INGREDIENTS
0.5 cup cooked wheat berries
0.5 cup liquid egg whites
0.5 cup water
1 cup nonfat Greek yogurt
1 tbsp almond butter
0.5 cup fresh blueberries
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
1 pinch sea salt
1 tsp maple syrup
PREPARATION
In a small saucepan, combine the cooked wheat berries, water, cinnamon, and sea salt over medium heat.
Once the liquid begins to simmer, slowly whisk in the liquid egg whites, stirring constantly to prevent scrambling.
Continue to whisk for 2-3 minutes until the mixture thickens into a creamy, porridge-like consistency.
Remove from the heat and stir in the vanilla extract.
Transfer the warm wheat berry mixture to a serving bowl and fold in half of the Greek yogurt to increase the creaminess.
Top the bowl with the remaining Greek yogurt, fresh blueberries, and almond butter.
Finish with a light drizzle of maple syrup and serve immediately.