Clean Eating Breakfast Quinoa

Looking for a new complex carb to go with your breakfast? Try this easy to prepare quinoa - and it's even better leftover! Pair it with eggs for a complete meal!

 

Clean Eating Breakfast Quinoa

Ingredients:

• 3 cups Organic Quinoa
• 1 tsp Vanilla (avoid HFCS)
• dash of Allspice
• 4 scoops Stevia
• pinch of sea salt
• 3 tsp Xylitol
• 1/4 cup Real Maple Syrup
• 1/2 cup Unsweetened Applesauce

Directions:

1. Make quinoa according to directions on packaging.
2. Once quinoa is done cooking add remaining ingredients and stir until mixed through.
3. Enjoy!

Whitney

Peanut Butter Banana Breakfast Loaf

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Hands down, this recipe rocks! Banana bread? Peanut Butter? Be still our beating hearts! This is such an easy recipe, you will want to make it all the time! Perhaps the hardest part is waiting the 45 minutes for it to bake!

If you love this recipe, you will love our Banana Peanut Butter Overnight Oats recipe that is included in our Healthy Crock Pot Breakfast Recipe eCookbook! Get more information here.

Clean Eat Recipe: Peanut Butter Banana Breakfast Loaf

Ingredients:

• 4 ripe bananas, peeled
• 4 eggs, yolk and white
• 1/2 c coconut flour
• 1/2 c natural peanut butter
• 3 TBSP unsweetened applesauce
• 1 TBSP coconut oil, melted
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 1/4 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees F. 
2. Using a paper towel and a small amount of coconut oil, grease loaf pan. Place parchment paper in loaf pan as well.
3. Combine bananas and eggs into a stand mixer (or mixing bowl with electric hand mixer) and mix for approximately 1 minute to combine and mash bananas.
4. Add additional ingredients, mixing thoroughly to combine.
5. Pour batter into loaf pan. 
6. Bake for approximately 45 minutes at 350 degrees F. Allow loaf to cool 5 minutes prior to slicing and serving. 

NOTE: We have also made this recipe with Almond Butter and it tastes great! Although we haven't tried it, we would imagine that if you need a nut-free alternative, you could substitute SunButter.

Banana Bread Breakfast Cookies

Cookies for breakfast? Have we lost our minds? Well, that's debatable, but yes! Cookies for breakfast! We adapted these cookies from Against all Grain and they are so delicious! This is the perfect replacement for some of your fruit calories and the perfect sidekick to those morning egg whites.

The texture is quite a bit more gooey than a normal cookie, especially with the coconut flour option, but they are so delicious! Here's how to make them:

Banana Bread Breakfast Cookies

(recipe adapted from Against all Grain's Allergy-Friendly Breakfast Cookies)

Ingredients:

• 2 bananas, peeled and ripe
• 1/4 c unsweetened almond milk
• 2/3 c unsweetened applesauce
• 4 dates, dried and pitted

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• 2/3 c coconut flour (you may also substitute gluten free oat flour for a thicker texture)
• 1 TBSP cinnamon
• 1.5 tsp lemon juice
• 1 tsp vanilla (avoid HFCS)
• 1 tsp baking powder

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• 3 TBSP cranberries, dried and chopped
• 2 TBSP raisins, dried and chopped

Directions:

1. Preheat oven to 350 degrees F.
2. In a large food processor, combine bananas, applesauce, almond milk and dates. Blend until smooth. Don't worry if you still see your dates, they will be finely chopped, but not pureed.
3. Add in coconut flour (or oat flour), cinnamon, lemon juice, vanilla and baking powder and blend for approximately 30 seconds to combine.
4. Remove food processor blade and fold in cranberries and raisins. 
5. Spoon your "cookie dough" onto a baking sheet lined with parchment paper to prevent sticking. Because there are no eggs in this recipe, your cookies will not spread like normal cookies. They will stay in the shape and place you put your cookies on the baking sheet. 
6. Bake for approximately 18 to 20 minutes or until golden brown. 
7. Let sit on baking sheet on counter for 5 minutes to cool and harden before handling.

Makes 18 cookies. Our suggested serving size is 2 cookies.

Metrics:

• Calories: 96
• Protein: 2g
• Fat: 2g
• Carbs: 16g