Apple Cinnamon Barley with Scrambled Egg Whites
5min
10min
1
423
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Chef's Note
Mixing freshly cooked egg whites with your meal-prepped leftovers helps restore a light, fluffy texture to the dish, while the fresh raw apple adds a wonderful juicy crunch!
Tags
Ingredients
0.5 cup leftover cooked apple cinnamon barley
0.5 cup leftover cooked scrambled egg whites
0.5 cup raw liquid egg whites
1 slice raw turkey bacon
0.5 oz raw walnuts
2 tsp maple syrup
0.5 whole raw apple
0.25 tsp ground cinnamon
Instructions
- 1
Wash, core, and finely dice 0.5 whole raw apple, leaving the skin on for extra fiber and texture.
- 2
Heat a small non-stick skillet over medium heat. Add 1 slice of raw turkey bacon and cook for 3 to 4 minutes per side until crispy. Remove the bacon from the skillet, let it cool slightly, and chop into bite-sized pieces.
- 3
Wipe the skillet clean with a paper towel, apply a light coat of cooking spray, and pour in 0.5 cup of raw liquid egg whites. Cook over medium-low heat, stirring constantly with a spatula for 3 to 4 minutes, until the egg whites are fully scrambled and fluffy.
- 4
In a microwave-safe bowl, combine 0.5 cup of leftover cooked apple cinnamon barley (from Day 1), 0.5 cup of leftover cooked scrambled egg whites (from Day 1), the freshly scrambled egg whites, and the diced raw apple. Microwave on high for 1 to 1.5 minutes until hot.
- 5
Top the warmed barley and egg mixture with the chopped turkey bacon, 0.5 oz of raw walnuts, 2 tsp of maple syrup, and a sprinkle of 0.25 tsp of ground cinnamon before serving.
Nutrition Information (per serving)
423
33g
46g
12g
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