My two favorite things - strawberries and pancakes! I know we have quite a few pancake recipes on the blog (5 to be exact, this makes 6), but who doesn't love light pink fluffy goodness! These babies are obviously clean and gluten-free so don't be afraid to whip some up! How much fun would these be to make for yourself and your family on Valentine's day?

Strawberry Pancakes

Ingredients:

7 medium strawberries, stems removed and quartered
2 TBSP water

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1 1/4 c gluten free oat flour
2/3 c unsweetened applesauce
2/3 c coconut milk (you could also substitute original, unsweetened almond milk)
1/2 c unsweetened, plain 2% greek yogurt
2 egg whites
1 tsp vanilla extract
1/4 tsp baking powder

Directions:

1. In a medium saucepan, combine strawberries and water on medium to medium low heat and bring to a boil. Stir occasionally to prevent sticking or burning of strawberries.

2. Cook strawberries for 4-5 minutes until strawberries are very soft and begin to breakdown, resembling strawberry jam.

3. Meanwhile, combine dry and wet ingredients (in second list) in a large bowl with a whisk.

4. Remove strawberries from heat and using a fork or a potato masher, gently mash the strawberries.

5. Combine strawberries with pancake mix (step 3).

6. Cook pancakes as you would normally on a griddle or stovetop.

Makes approximately 15 - 3" diameter pancakes.

Serving size is approximately 5 pancakes.

Metrics (per serving)

Calories: 282
Carbs: 43g
Protein: 15g
Fat: 5g

I hope you enjoy these as much as we did!

Clean Broccoli Cheddar Quiche

January 23, 2014Breakfast RecipesWhitney Carlson6 Comments

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

January 22, 2014Breakfast RecipesWhitney Carlson1 Comment

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
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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: