Makes 2 Servings
Macros: 463 Cal, Fat 26g, Carbs 24g, Fibre 5g, Protein 37g
2 Clementines (peeled, sectioned)
1 1/2 cups Plain Greek Yogurt
1/2 cup Pumpkin Seeds
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes.
Strain the water and fill the saucepan with cold water. Peel the eggs when they are cool enough to handle.
Arrange the hardboiled eggs, clementine slices, yogurt, and pumpkin seeds in a container. Enjoy!
Leftovers: Refrigerate in an airtight container for up to two days.
Dairy-Free: Use coconut yogurt instead of greek yogurt.