Monday, March 17, 2014

Clean Eating for Breakfast

A Few Clean Eating Recipes to Get You Going

Some mornings, well actually a lot of mornings, I feel rushed. Even though I wake up with sufficient time to get myself ready for the day, I'm not a morning person. It can take me a good 3o minutes, after a good cup of coffee, before I can speak a coherent sentence. Many mornings I fix myself the same breakfast that I had the day before, but sometimes I like variety. How about you? Do you like to mix it up some mornings?

Here are a few breakfasts that you can whip together, and that will get you going, and
help you out on the mornings you're in a rush, and need a quick breakfast (without wanting to opt for an unhealthy donut :) ) I love a convenient breakfast, especially for my 5-year-old type 1 diabetic son, whom I try to make sure gets a well-rounded meal before heading off to kindergarten. 

On the Glow Basic Oatmeal Squares
9 Servings


2-1/2 cups old fashioned rolled oats (not instant oats)
3 Tbsp. chia seeds
½ cup + 1 Tbsp. ground flax seed
1 tsp. cinnamon
1 tsp. baking powder
¼ tsp. sea salt
1-1/2 cups almond milk (or other milk)
½ cup pure maple syrup (or other liquid sweetener, like honey)
2 Tbsp. nut or seed butter
1 banana, chopped into small pieces
1 Tbsp. pure vanilla extract


Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper.
In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can just use 1 cup of oat flour.
In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax, baking powder, salt, cinnamon. In a smaller bowl, whisk together the wet ingredients: milk, syrup, nut/seed butter, banana, vanilla until no clumps remain. Add wet to dry and stir until combined. Add dry sweetener to taste if desired. Fold in any nuts or dried fruit that you desire.
Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.

3 Ingredients Breakfast “Donuts”
FB/Rawganic Vegan

In a food processor, blend 1 cup dates (pitted), ½ cup shredded coconut, ¼ cup hemp seeds (you can substitute w/ chia or flaxseeds) until well mixed. Roll in coconut and chill!

Fast-Track Blueberry Muffin
Makes 15 muffins
Serving Size: 1 muffin; Cal: 140; Fat: 2.5g; Carbs: 28g; Fiber: 4g; Protein: 4g


1 ½ cups whole wheat flour
¾ cup flaxseed meal (ground flaxseed) (can substitute with equal parts wheat germ)
1/2 cup brown sugar (or sub. honey)
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. ground ginger
2 apples, shredded
3/4 cup non-fat milk (or sub. w/ other milk, like almond)
1 egg
2 egg whites
1 tsp. vanilla
1/2 cup blueberries (or other fruit, just account for the calorie difference)


Preheat oven to 350°F. Mix all dry ingredients together, except blueberries.
Combine eggs, milk, and vanilla & beat for 30 seconds.
Pour liquid ingredients into dry ingredients. Stir & fold in blueberries (or other fruit of choice). Fill each muffin tin cup 3/4 of the way full. Bake at 350 degrees for 15-20 minutes.

Ready for some clean eating dinners?

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