Clean Broccoli Cheddar Quiche

Yesterday, we brought you the Clean Savory Pie Crust recipe. You didn't really think we would leave you with a recipe like that with nothing to put inside, did you? Try this out! It's a great addition to your morning breakfast and a way to break up the monotony of the scrambled egg white AND it's gluten-free! Best of all, you can eat on it for a few days! (Just make sure you seal a container and refrigerate it.)

Don't forget to prepare the Clean Savory Pie Crust first!

Clean Broccoli Cheddar Quiche

Ingredients:

• 2 large eggs
• 8 egg whites, large eggs
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp onion powder
• 1/4 tsp black pepper

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• 1 cup chopped broccoli florets
• 1/2 cup chopped yellow onion
• 1/3 cup low fat, organic cheddar cheese

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a medium bowl, combine eggs, egg whites and seasoning using a whisk.

3. Add broccoli florets, yellow onion and cheese to egg mixture, folding in the vegetables and cheese.

4. Fill the Clean Savory Pie Crust (in a pie dish) with the egg mixture. Mixture should be approximately 1/4 inch from the top of the pie dish.

5. Bake for 40-45 minutes until the egg is thoroughly cooked.

Recipe makes 4 servings.

Approximate Metrics per Serving (includes the Clean Savory Pie Crust):

• Calories: 409
• Carbohydrates: 19g
• Protein: 20g
• Fat: 12g

Clean Savory Pie Crust

Wait... what?!? I can eat pie when I eat clean? Well, of course - as long as the ingredients are clean and they get you closer to your goals! Why not?

This pie crust is perhaps one of our easiest recipes - it just takes a food processor or a blender, a surface to roll out it on, a pie dish and an oven. The recipe isn't your typical sweet, graham cracker crust - it's more savory and tastes like a pastry-type crust. We recommend our Clean Savory Pie Crust for dishes such as quiches, meat pies and side dishes - skip it for your favorite desserts. Don't forget! This recipe is gluten-free too!

Gluten-Free Eat Clean Savory Pie Crust

Ingredients:

• 1 tsp Stevia in the Raw
• 1 1/4 cups gluten-free oat flour
• 1/2 cup almond meal
• 1/2 cup gluten-free quick cook oats
• 1/2 tsp baki
•  powder
• 1/4 tsp sea salt
• ----
• 1/2 cup unsweetened original almond milk
• 1 egg yolk
• 1 Tbsp safflower oil
• 1 Tbsp apple cider vinegar

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine dry ingredients in a food processor and pulse to blend and break up oatmeal approximately 30 seconds.

3. In a separate bowl, whisk almond milk, egg yolk, safflower oil and apple cider vinegar to a froth.

4. Combine dry and wet ingredients in the food processor and pulse to blend for approximately 45 to 60 seconds.

5. Remove blade from food processor bowl and refrigerate dough for 45-60 minutes, enough time to chill and for the dough to thicken.

6. Flour a large surface with oat flour. Remove dough from bowl and knead into a ball. Begin to flatten the dough out to 1/2" thickness.

7. Place dough in a pie dish, ensuring that it spreads evenly on the bottom and up the sides of the dish. Use your thumb to create "wavy" sides if you wish.

8. Bake in oven for 20 minutes until crust is golden brown.

9. Allow crust to cool for 20-30 minutes before adding filling.

Makes 8 servings.

Approximate Metrics per Serving:

• Calories: 161
• Carbohydrates: 18g
• Protein: 6g
• Fat: 8g

Use this savory pie crust with our Broccoli Cheddar Cheese Quiche!

Blueberry Crumb Cake Muffins

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I know we have been saying this a lot lately (like we did with our new Chocolate Almond Oatmeal Protein Shake), but this is one of our new favorite recipes! Initially we made it for breakfast, but soon discovered these tasted like a treat more than a breakfast food. (You can still eat them for breakfast if you want though.)

If you miss the crumby taste and texture of muffins laden with unhealthy ingredients, you need to try these! Nothing that isn't healthy and gluten-free, these will be your go-to recipe for wowing guests and keeping your kids (and husband) happy!

Eat Clean Recipe: Blueberry Crumb Cake Muffins

Ingredients:

• 1/2 cup unsweetened applesauce
• 1 small banana, peeled
• 2 eggs
• 1 egg white
• 1 cup unsweetened almond milk
• 1 TBSP pure vanilla extract
• 1 TBSP pure maple syrup
• 1 cup gluten-free oat flour
• 1 cup coconut flour
• 1/2 cup Stevia in the Raw
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 1/2 cups frozen blueberries

Directions:

1. Heat oven to 375 degrees Fahrenheit. 

2. Using a large food processor or blender, puree applesauce and banana until smooth. 

3. Add eggs and process for approximately 45 seconds.

4. Add remaining wet ingredients and mix.

5. Add dry ingredients and mix thoroughly.

6. Remove blade from food processor and fold blueberries into batter mixture.

7. Add to muffin tin and bake for 17-20 minutes until golden brown.