Guilt-Free Cinnamon Rolls

On a whim, I whipped these up and I must say, they are one of my favorite recipes for a cinnamon roll that is actually CLEAN and GUILT FREE that I have tried yet!

Guilt-Free Cinnamon Rolls

Ingredients:

Filling

• 2.5 TBSP Coconut Oil (Softened ~30 seconds in microwave)
• 1/3 c Stevia in the Raw
• 1/4 Xylitol Brown Sugar Blend
• 2.5 tsp Cinnamon

Dough

• 3/4 c Oat Flour (Gluten Free Version)
• 1 c Whole Wheat Pastry Flour
• 1/4 c Vanilla Protein Powder
• 2 TBSP Stevia in the Raw
• 4 tsp baking powder
• 1 tsp sea salt
• 3 TBSP Coconut Oil (Softened ~30 seconds in microwave)
• 3/4 c Unsweetened Original Almond Milk

Directions:

1. Preheat oven to 400 degrees.

2. Combine ingredients for filling in a small bowl. Ingredients will form a grainy paste. Set aside.

3. Mix first 6 ingredients of dough in a medium size bowl. Stir with a wooden spoon (metal can also be used; however to save utensils, it may be easier to use a wooden spoon so you can continue using it for your dough). Once combined, slowly integrate the softened coconut oil into the mixture, stirring to combine. This should begin forming a dough. Once combined, add almond milk to complete dough, stirring and kneading with the wooden spoon. Form ball with dough.

4. Once dough is combined, place dough on a floured surface (can use either the oat flour or the whole wheat flour to protect your surface). Using a floured rolling pin, roll dough to a 1/4" consistency. It is best to create as much of a rectangle/square as possible while doing this.

5. Spread 3/4 of your filling mixture over the top of the dough mixture. Be sure to coat all areas of dough. Roll up dough starting at one end - you may use a knife to help you if the dough is sticking to your floured surface.

6. Cut dough into 12 equal size pieces. Place each cinnamon roll (piece) in one section of a 12 muffin tin that has been sprayed with 100% pure olive oil (We use this mister). This will promote consistency while baking and avoid sticking.  Using a spoon add the rest (1/4) of your filling mixture to the top of each cinnamon roll.

7. Bake for approximately 18-22 minutes depending on your desired consistency. Because the dough does not have yeast, it will be softest at 18 minutes vs. 22 minutes.

The fat content is high - is that ok?

Yep! Coconut oil is a good fat - don't go indulging in all 12 cinnamon rolls, but 2 would be the perfect portion size if you need a sweet treat in the morning, perhaps coupled with 1/4 c of unsweetened greek yogurt.

Why is there no icing?

Quite frankly, I have tried about 4 different clean "icing" recipes and they just don't taste right. The rolls are sweet without the icing!

Clean Eat Recipe :: Quick Breakfast Sandwich Ideas

I don't know about you, but on mornings where I haven't felt the best the night before (hence, I haven't wanted to cook) or I've run out of food and had no time to prepare, the thought about driving up somewhere and getting a breakfast sandwich sounds like the perfect solution.

THINK AGAIN!!!  

Chances are, you have everything you need (or can stock everything you need) to make a quick breakfast that's grab and go friendly (after cooking for approximately 5-7 minutes) and of course, clean. No drive thrus for you!

The Ezekiel English Muffin Egg White Cheddar Sandwich

Ingredients:

• Ezekiel English Muffins - 1 Muffin per sandwich. (Note: Our favorite muffin variety is the Food 4 Life Cinnamon Raisin English Muffins - they come in a pack of six, typically located in the Natural Foods Frozen section of your grocery and should be kept frozen to extend the life of the muffins.)
• 4 Egg Whites (About 3/4 - 1 c of Egg Whites if using a liquid egg white variety)
• 1 TBSP Low-Fat, Organic Cheddar Cheese

Directions:

1. Defrost your English Muffin - If you have kept the English Muffins in your freezer, you will need to defrost it prior to toasting. If you know you will be making this before you rush out in the morning, you may simply pop one out of the freezer once you wake and let it defrost while you are in the shower and getting ready for work. If you don't have the time, we typically microwave ours at 30 secs per muffin.

2. Spray a small pan with olive oil to prevent sticking and place 4 egg whites in the bottom on medium  to medium high heat. Essentially, you will not turn or "flip" your eggs until they are cooked on the top through the bottom of the eggs. Think of it as making an omelette with no stuffing or an egg white pancake.

3. Once your eggs are about 90% cooked, add a sprinkling of cheese and fold in half. Cook for approximately 1-2 minutes longer.

4. While your eggs finish, toast your English Muffin - separate your defrosted muffin and pop it in your toaster. We have found our "Bagel" setting on our toaster to be the best indicator for the perfect muffin.

5. Using your spatula, slice your eggs in half again.

6. Assemble your sandwich and off you go!

Tip - Wrap in aluminum foil to catch any "drips" from the eggs and/or cheese if you decide to take the sandwich in the car with you.

There are all types of varieties of clean breakfast sandwiches you can make. What would you add to make your sandwich your own?

Enjoy!

Protein-Packed Blueberry Muffins

We LOVE foods that mix and bake quickly! That's one of the reasons we like these. Another is because you get your protein and they are totally portable!  Grab the recipe below!

Protein-Packed Blueberry Muffins

Ingredients:

• 1 1/2 c Quick Cooking Oats (also available gluten-free)
• 1 scoop of protein powder (you could use a vanilla flavored powder and omit the vanilla extract below)
• 1/2 c Whole Wheat Pastry Flour (pastry flour is milled finer than regular flour, although regular flour may be used as well)
• less than 1/2 c Xylitol (if you are uncomfortable using Xylitol, you can substitute Sucanet or Demerara sugar - just keep in mind that it changes the nutritional information for the muffin)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 c Unsweetened Almond Milk
• 1/2 c Unsweetened Applesauce
• 1 tsp of Pure Vanilla Extract (avoid HFCS)
• 3 egg whites
• 1 tbsp coconut oil, heated and liquified
• 1 c frozen Blueberries

Directions:

1. Preheat oven to 400 degrees F. Spray muffin tin with non-stick spray (we use pure olive oil).

2. Combine dry ingredients together in a large mixing bowl.

3. Creating a well in the bottom of the bowl, begin adding and mixing in wet ingredients until fully combined.

4. Fold in blueberries to the batter.

5. Fill 12-cup muffin tin with batter, equally filling each compartment.

6. Bake 22-24 minutes until golden brown. Let cool for 5 minutes prior to removing from tins.