Ham n’ Quinoa Hash with Baked Eggs

Ingredients

• -2 medium size sweet potatoes, diced
• -1/2 yellow onion, finely diced
• -1/2 cup cooked quinoa (1/4 cup uncooked + 1/2 cup water)
• -1 cup diced ham, precooked
• -2 tablespoons olive oil
• -1 teaspoon salt (or to taste)
• -1/2 teaspoon pepper (or to taste)
• -toppings: avocado and fresh parsley

Instructions

1. 1. First preheat oven to 350.
2. 2. Next, in a large sauce pan (with NO plastic or silicon on it), heat about 1 tablespoon olive oil. Then, over medium/high heat, saute onions and sweet potato for about 5 minutes. Turn heat down to medium and let cook for about 7-10 more minutes (you should be able to pierce sweet potato with a fork). Season with salt and pepper. If needed- add more olive oil.
3. 3. With about three minutes left of sautéing, add in diced ham and cooked quinoa.
4. 4. Crack 5-8 eggs on top and season with additional salt and pepper. Place entire pan into oven at cook at 350 for about 30 minutes, or until the eggs are as cooked as you like them.

Clean Broccoli Cheddar Quiche

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

Need the link to the pie crust recipe? Click on the picture below! It will take you right there!

Quinoa Omelette Breakfast Cups

These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. This recipe is extremely lean, loaded with fiber, contains quinoa and lean protein. To me it is perfect!

Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Also, feel free to shake up the vegetables. I literally used what was in my refrigerator. Other veggies I would add to this if I would have had them on hand would have been:

• Mushrooms
• Spinach
• Broccoli

Enjoy this awesome breakfast recipe! 

This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious.

 

 

Quinoa Omelette Breakfast Cups

Prep time: 10 Minutes – Cook time: 40 Minutes– Total time: 50 Minutes.
Yield: 24 Mini Cups or 12 Regular Cups (+ 1 Ramekin)

Ingredients:

• 2 Cups Cooked and Cooled Quinoa
• 1 Cup Egg Whites
• 2 Whole Eggs
• 2 Cups Diced Veggies (*see my list below)
• 1/2 Cup Daiya Vegan Cheese
• 1 Tbsp Frank’s Red Hot Sauce
• 1/4 Tsp Garlic Salt
• Salt and Pepper (if desired)

Veggie List:

• 1 Cup Mixed Bell Peppers
• 1/4 Cup Onion
• 1/2 Avocado
• 1/2 Cup Cauliflower

Directions:

1. Pre-heat your oven to 350 F.
2. Place eggs and egg whites in a bowl and whisk until blended.
3. Stir in veggies, spices, cheese and quinoa (all other ingredients).
4. Spray your muffin tin with a healthy, non-stick cooking spray.
5. Scoop quinoa omelette mixture evenly into muffin tins.
6. Place in the oven and bake for 40 minutes.
7. I had left-over mixture so I took a ramekin, filled it up with the rest and baked it alongside the muffins. It was the perfect breakfast to reheat for the next day.
8. Remove from oven and let completely cool in muffin tin.
9. Using a knife release the edges of the omelette cups and remove.
10. Serve and enjoy!      

Breakfast for the Week: Clean Eating Berry Banana Oatmeal Bake

Is this hot oatmeal weather or what? This is our breakfast for the week and it's delicious/easy- cut out a square, throw in the microwave for 30 seconds andvoila- hot oatmeal bake! Like an unsweetened oatmeal cookie with fruit. The house smells amazing while this bakes in the oven so enjoy.

Servings: breakfast for the week for 2
Cook Time: 40 minutes
Prep Time: 15 minutes

Ingredients:

• 2 cups Old Fashioned Oats (or Steel Cut) 
• 3/4 Cup Natural Maple Syrup 
• 1 Tablespoon Cinnamon
• 1 tsp baking powder
• 1 Cup Raspberries 
• 1 Cup walnuts, chopped 
• 2 Cups unsweetened Almond Milk or Coconut Milk 
• 1 large egg 
• 1 Tablespoon Vanilla Extract
• 1 Bannana, peeled and sliced

Preheat the oven to 350 degrees.

In a large mixing bowl (or large tupperware), combine the oats, syrup, cinnamon, baking powder, half of the raspberries and walnuts. Mix well.

In a separate bowl (or tupperware) combine the milk, egg and vanilla. Stir until the egg and vanilla are totally beaten in.

Spray a brownie pan with cooking spray or olive oil or coconut oil, anything to keep this concoction from sticking to the pan for life. Spread the oatmeal mixture out evenly in the pan. I know it seems super thin, but I promise it turns out fine! Now dump the milky-eggy-vanillay mixture evenly on top. Shake the pan a little if you need to get that milk to settle in.

Top it with the remaining raspberries and banana slices and throw it in the oven for 35-40 minutes and enjoy the amazing smell. Let it cool awhile before you eat it.