Apple Cinnamon Barley with Scrambled Egg Whites

Core and finely dice the 3 whole apples, leaving the skin on for extra fiber.

In a large pot, combine the 3 cups of raw pearl barley, the diced apples, 1 tbsp of ground cinnamon, and 7.5 cups of water. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 40 minutes until the barley is tender and almost all the water is absorbed.

While the barley is simmering, heat a non-stick skillet over medium heat. Add the 2 slices of raw turkey bacon and cook for 3 to 4 minutes per side until crispy. Remove from the skillet, let cool slightly, and chop into bite-sized pieces.

Wipe the skillet clean, apply a light coat of cooking spray, and pour in the 3 cups of liquid egg whites. Cook over medium-low heat, stirring constantly with a spatula for 4 to 5 minutes, until the egg whites are fully scrambled, fluffy, and cooked through.

To assemble today's serving, measure 0.5 cup of the cooked apple cinnamon barley into a bowl, top it with 0.5 oz of raw walnuts, and drizzle with 1 tbsp of maple syrup.

Serve today's sweet barley bowl warm alongside 0.5 cup of the scrambled egg whites and the chopped turkey bacon.

Allow the remaining 2.5 cups of cooked apple cinnamon barley and 2.5 cups of scrambled egg whites to cool completely. Transfer them to separate airtight meal prep containers and store in the refrigerator to use for breakfasts on Days 2-6.