Name: Cinnamon Swirl Rice Cakes with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 whole Brown rice cakes; 0.5 cup Non-fat Greek yogurt; 0.5 scoop Vanilla protein powder; 1 tbsp Almond butter; 0.5 cup Blueberries; 0.5 cup Strawberries; 1 tsp Ground cinnamon; 0.5 tsp Vanilla extract; 1 tsp Hemp seeds

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

YOUR SOLIN GENERATED RECIPE

Cinnamon Swirl Rice Cakes with Berries

Crispy brown rice cakes topped with a creamy, protein-packed cinnamon yogurt swirl and finished with a vibrant burst of fresh berries.

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NUTRITION

Protein

42.5g

Fat

12.8g

Carbs

55.2g

SERVINGS

1 serving

INGREDIENTS

3 whole Brown rice cakes

0.5 cup Non-fat Greek yogurt

0.5 scoop Vanilla protein powder

1 tbsp Almond butter

0.5 cup Blueberries

0.5 cup Strawberries

1 tsp Ground cinnamon

0.5 tsp Vanilla extract

1 tsp Hemp seeds

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PREPARATION

1
In a medium mixing bowl, combine the non-fat Greek yogurt, vanilla protein powder, and vanilla extract, whisking until the texture is completely smooth and fluffy.
2
Place the brown rice cakes on a clean plate and spread the protein-yogurt mixture evenly across the top of each cake.
3
Warm the almond butter slightly in the microwave for 10 seconds if needed to make it drizzle-able, then spoon it over the yogurt layer.
4
Dust the ground cinnamon over the almond butter and use the tip of a knife or a toothpick to gently swirl the almond butter and cinnamon into the yogurt for a marbled effect.
5
Wash and slice the strawberries, then arrange them on top of the rice cakes along with the fresh blueberries.
6
Finish by sprinkling the hemp seeds over the fruit for an added nutty crunch and serve immediately while the cakes are still crisp.