Apple-Cinnamon Steel Cut Oats

This is a very simple (yet delicious) oatmeal recipe you can make overnight in a slow cooker that yields 12-14 servings! When making oatmeal in a slow cooker it is important to use steel cut oats which are the least processed form of oats aside from groats.  They are high in fiber and protein and are low on the glycemic index (about 40-45) so they are a perfect complex carbohydrate breakfast option (and this recipe makes it easy to have for the entire week)! Enough with the details, here's the recipe:

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Clean Eat Recipe: Apple-Cinnamon Steel Cut Oats

Ingredients:

• 3 cups Organic Steel Cut Oats (Use Gluten Free Steel Cut Oats for a Gluten-Free Alternative)
• 3 cups Unsweetened Vanilla Almond Milk
• 10 cups water (you can use more, but we like the thicker texture)
• 1 cup unsweetened applesauce
• 1/2 cup Stevia in the Raw (or another sweetener of your choice, your choice may change the calorie count!)
• 3 Tbsp cinnamon
• 1-2 tsp nutmeg
• 1 tsp salt
• 1.5 tsp pure vanilla extract (avoid HFCS!)

Directions:

1. Spray your crock pot with non-stick spray.
2. Put all the ingredients into your slow cooker and cook overnight on low (around 8 hours).

3.  Wake up to the delicious smell of your Apple-Cinnamon Steel Cut Oats.  Don't freak out...the picture below is what your oats will look like when you wake up.

4.  Stir a few times & serve!  See - all you have to do is stir, stir, stir!  :-)

If desired, you can add sliced apple, walnuts, almonds, flax seed, protein powder, or fresh berries.

He & She Tip:  Store in a container that holds at least 3.5 liters.

Gluten Free Version:  Use Gluten-Free Steel Cut Oats as an alternative.

Makes approx 12 servings.  I have found each serving to be around 1 1/2 cups.  However, if you have a scale you may want to weigh yours & divide that by 12 to get a more accurate weight of the serving size.

Turkey Eggwhite Strata

Eat Clean Egg Strata

Eat Clean Cookbook, Tosca Reno

If you are anything like me, I struggle to make breakfasts on weekday mornings.  I ultimately want myself and Jim to have a hot meal before he leaves the house, but in the midst of our crazy, hectic lives, I often forget that it takes time to make food - it's not instant!

I was super excited to try a recipe from an old favorite, Tosca Reno's 1st Cookbook, "Eat Clean Cookbook." It's a Ground Turkey Eggwhite Strata.

Ingredients:

• 1 lb lean ground turkey (the 97/3% variety)
• 1 Tbsp EVOO
• 1 tsp poultry seasoning
• 1 tsp sea salt, divided
• 9 egg whites + 3 whole eggs
• Dash of Tabasco sauce (I left this out because I didn't have it - try it and let me know what you think!)
• 2 cups Skim Milk
• 1 tsp Worcestershire sauce
• 1 tsp dry mustard
• 1 tsp black pepper
• 1 loaf sourdough bread (Recipe calls for at least 16 slices - I only used 8). Make sure this bread does not contain high-fructose corn syrup. The best would be a whole wheat sourdough loaf if you can find it! Don't forget to remove the crust.
• 1 cup grated low-fat Monterrey Jack Cheese
• 1 small onion, peeled, chopped fine

Directions:

1. Spray a lasagna pan with Extra Virgin Olive Oil (EVOO)

2. Heat olive oil over medium heat in a medium-sized skillet. Add lean ground turkey, poultry seasoning, garlic powder, and 1/2 tsp sea salt. Cook meat until no longer pink, breaking up any large chunks of meat while cooking. Once meat is cooked, remove from skillet and pour into a fine mesh sieve to drain fat and liquid.

3. In a medium bowl, mix eggs, 1/2 tsp sea salt, Tabasco (optional), milk, Worcestershire sauce, mustard and pepper. Using a wire whisk, beat egg mixture until frothy. set aside.

4. Time to assemble the strata! With crusts removed, place bread in the bottom of the pan, filling any space that may be left. Add 1/2 of the cooked lean ground turkey, 1/2 of the grated low-fat Monterrey Jack Cheese and 1/2 of the small chopped onion. Repeat the layering process, starting with the bread.

5. Once your two layers are complete, add the egg mixture by slowly pouring it over the layers in the lasagna pan. Cover loosely with tin foil and refrigerate overnight.

6. After refrigeration overnight, remove the tin foil from the strata. Preheat oven to 350 degrees F. Once the oven is preheated, place the mixture in the oven for 60 minutes and bake to a golden brown. Allow the strata to sit for about 10 minutes to cool and thicken slightly.

7. Enjoy!

Tip: Refrigerate the left overs and you will have breakfast for multiple days!

Servings - 8

Approximate Calories per Serving - 400 (depends on size of eggs and choice of bread)

It's amazing! You will not be disappointed!

Egg Quiche Muffins

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This recipe has to be one of my new favorites! Make it once and you have 12 delicious mini-quiche egg muffins that are not only clean but filled with goodness and only around 50-60 calories a piece!

Vegetables are full of essential vitamins that we need for our bodies to perform optimally.  The richer the color - the richer the goodness! Color your morning and try this recipe - it's fabulous!

Clean Eat Recipe: Egg Quiche Muffins

Ingredients:

• 4 scallions (or green onions), minced
• 2 carrots, shredded
• 1/2 red bell pepper, minced
• 1/2 zucchini, shredded
• 14 egg whites
• 4 whole eggs
• 1/2 tsp basil
• 1/4 tsp oregano
• Dash of sea salt and pepper

Directions:

1.  Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil (using a mister)

2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.

3. Whisk eggs and seasonings in a large mixing bowl.

4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.

He & She Tip: Muffins will stay for approximately 1 week refrigerated, or you can freeze them for later consumption (be sure to thaw overnight in refrigerator before eating).

Enjoy our recipes?  Get help with your grocery shopping here.

Source: Oxygen Magazine, "Eat Eggs, Get Lean", October 2011