Protein Packed Breakfast Sandwich

OBSESSED. That's the best word to describe how I feel about this recipe. We've been making it for the last few weeks. It all started when we were in Chicago for the World Series with Scott's sister and brother (Go Cubbies!). We ate breakfast one morning at Chick-Fil-A. We never eat out for breakfast, and don't eat out that much in general, as you can tell from our weekly updates so I was so intrigued about this breakfast muffin I saw on their menu. Don't get me wrong, I love a good original chicken biscuit or sandwich from time to time but didn't want one this particular day. I ordered this new (or at least new to me) sandwich called the Egg White Grill. I feel in love at first bite. I ordered mine without cheese...I'm not against cheese but I honestly don't love cheese. Now, put a bowl of cheese dip in front of me and I can demolish it but I'm not a big fan of cheese on sandwiches or just eating blocks of cheese.

Once we got home I wanted to re-create it ourselves but after that trip (well, and before) was when our lives were basically out of control. We had a lot of VERY STRESSFUL things going on, including my aunt being in the hospital. I didn't have another one of those breakfast sandwiches until January when we went to Chick-Fil-A just to get one to try and recreate it. Ever since then, we've made them almost every week (as I've shared on Snapchat and Instagram!). Since I've only had the Egg White Grill twice, I'm no expert on how it really compares exactly but I would say that our version is pretty tasty!

Clean Eat Recipe: Protein Packed Breakfast Sandwich

Ingredients:

• Boneless Skinless Chicken Breasts
• Pure Orange or Tangerine Juice (look at the ingredients and select one without added ingredients!)
• Montreal Steak Seasoning
• English Muffins (we use Ezekiel English Muffins, which you can find in the frozen section of most grocery stores)

Directions:

• How to prepare the chicken:

1. Butterfly the chicken breasts.
2. Marinate in citrus juice. We pour juice in the bottom of a glass dish and then place the butterflied chicken breasts in the juice. We also rub the chicken with Montreal Steak Seasoning.
3. After the chicken has marinated (it doesn't really matter how long, we normally let it marinate for 45 minutes to a few hours), place on hot grill and cook until chicken is no longer pink in the middle.

• How to prepare the entire breakfast sandwich:

1. Cook 1-2 egg whites using an egg ring (or the lid of a mason jar!)
2. Toast the English muffin
3. Put the grilled chicken, egg, and cheese (optional) on the toasted English muffin and enjoy!

Clean Eating Breakfast Cookies

This is such a simple recipe, I can't believe I didn't do this sooner. For some reason I just wanted to make something different with my oats. Don't get me wrong a warm bowl of oats is still one of my favorite things, but I just wasn't feeling it. I decided to make something similar to the pancakes I make but with oats instead of oat flour. They turned out to look like cookies, so that is what I shall call them. They are SO GOOD!

P.S. These aren't just for breakfast, you can eat them anytime!

Clean Eat Recipe: Breakfast Cookies

Ingredients:

• 1/2 cup quick oats
• ~ 1 Tbsp oat flour
• 1/2 cup water or unsweetened almond milk
• ~ 1/4 tsp vanilla
• 1/4 tsp stevia
• dash of cinnamon
• dash of sea salt

Directions:

1. Heat pan over medium high heat
2. Mix everything together in a small bowl
3. Spoon onto warm pan and cook 1-2 minutes on each side (depending on how you like yours, I like them still a little goo-y!)
4. Enjoy!

Maple Cranberry Overnight Oats

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We absolutely love to use our slow cooker this time of year. We use it for breakfast, lunch, and dinner! ;-) The other evening I wanted to make our Cranberry Apple Overnight Oats but I didn't have any apples or applesauce so I decided to make up another recipe. Lucky for you and lucky for me!

Clean Eat Recipe: Maple Cranberry Overnight Oats

Ingredients:

• 2 cups steel cut oats (gluten-free option)
• 2 cups fresh cranberries
• 8 cups of liquid (we use 4 cups of water and 4 cups of unsweetened almond milk)
• 1 tsp pure vanilla extract (avoid HFCS)
• 1/2 tsp sea salt
• 1/4 cup maple syrup
• 1/4 cup (or less) Stevia in the raw

Directions:

1. Spray your crock pot with non-stick spray (we use an olive oil mister).
2. Put all the ingredients into your slow cooker and cook overnight on low (around 7-8 hours).
3. Once cooked, stir oats to combine and serve. Store leftovers in an airtight container in the refrigerator.

This makes 8 servings. In order to get an accurate serving size, weigh all of your cooked oats and divide by 8.