These healthy strawberry muffins will take you back to your childhood! I have nothing but fond memories of those strawberry box cake mixes that we ate at kid birthday parties. Remember funfetti frosting??...
make ahead breakfast
Caprese and I go together like peanut butter and jelly… but once we found out that the kids couldn’t eat dairy, I had to cut back on cheese. I missed Caprese so I found a way to recreate it and get my fix without dairy! Introducing Dairy Free Caprese Quiche……
This Quinoa Breakfast Bowl is delicious and it will keep you full. It’s a Clean Eating recipe too. 🙂
I bet I know what you are thinking because I had the same thought. Quinoa for breakfast? But trust me on this one!
Vegan Breakfast Recipes
Vegan breakfast recipes have proven to be one of the places I struggle the most. It is hard for me to come up with family-friendly recipes that are egg-free! Eggs are so quick and easy to make, but now that we are eliminating them, we need to be creative.
This quinoa breakfast bowl recipe is similar to a quinoa porridge or overnight oats. However, the texture of the quinoa remains the same, as it doesn’t absorb a lot of liquid the way oats do. Keep that in mind if this is your first breakfast bowl recipe
Vegan Quinoa Breakfast Bowl
I have been in love with Overnight Oats for a while now (check out my favorite version: Easy Overnight Oats). It is so easy to put together the night before and grab on the way out the door in the morning. But it was time for something new. Enter the Quinoa Breakfast Bowl!
Quinoa contains all 9 essential amino acids, and is high in fiber, magnesium and many other vitamins and minerals. To many it is considered a perfect food. It is gluten free, high in protein and is approved for Clean Eating!
This Quinoa Breakfast bowl is easy to put together with leftover quinoa and it can be heated in the microwave. It’s the perfect make ahead breakfast!
Note: I would not recommend eating it cold. It tastes much better warm 😉
Clean Eating Quinoa Breakfast
This vegan quinoa breakfast bowl is made with quinoa, almond milk and maple syrup as a base. I added apples, cinnamon, pomegranates, and hazelnuts, but you can add anything.
Here are just a few ideas:
- Berries (blueberries, raspberries, blackberries)
- Apples or Pears
- Raisins, Dried Cherries or unsweetened Cranberries
- Sliced Almonds, sunflower seeds or hazelnuts
- Hemp hearts, Chia seeds or Flax seeds
How to make a Quinoa Breakfast Bowl
Quinoa Breakfast Bowl
This Quinoa Breakfast Bowl is delicious and it will keep you full. It's a Clean Eating recipe for cooked quinoa with antioxidant-rich fruits and nuts.
- 3/4 Cup Cooked Quinoa
- 1/2 Cup Almond Milk more if preferred
- 1/4 cup apples diced
- 1 tsp Cinnamon
- 2 tsp Maple Syrup to taste
- chopped Hazelnuts or almonds optional
Add all ingredients to a small saucepan
Simmer over medium heat until warmed and the apples are slightly soft. Add more almond milk as needed. Do not let it burn
Serve! If desired, put it in a glass bowl and store in the fridge. It can be reheated the next day before serving.
Baked Oatmeal Cups are a delicious and healthy grab-n-go breakfast or clean eating snack any time of the day. These tasty muffin cups are packed with whole grain oats, bananas, and chocolate chips.
If there is one food combination that anyone can enjoy, it is bananas and chocolate! I could eat chocolate covered bananas every day.
If you try hard enough, you can even justify it because bananas are fruits! Every Sunday, I bake a few batches of strawberry muffins to make breakfast easy.
When I came across this recipe for baked oatmeal muffins, I knew I had to give it a try! Baked oatmeal cups have become a regular in the rotation.
Baked Oatmeal Cups – the recipe source
This baked oatmeal recipe is from a book called Whole Food Energy by Elise Museles. I bought this a while back because the recipes promised to give you more energy.
Having two young kids and a full time job, I’ll take all the energy I can get! I drink green smoothies every morning because they get me going, but I needed more to get me through the day.
I make these baked oatmeal cups for my husband and myself. The kids pick out the chocolate chips, but they don’t like the oatmeal part. That’s okay, more for us!
In fact, I would not consider this book kid friendly. The reviews had many people talking about how their kids love the recipes, but honestly, unless your kid is really into healthy foods, these recipes might be a little mature for their taste buds.
How to make baked oatmeal muffin cups
This Banana Chocolate Chip Baked Oatmeal Cups recipe is so easy to make. It takes about 10 minutes to throw together and another 25 minutes to bake. After that you are set for the week!
Give this baked oatmeal cups recipe a try, and let me know what you think!
The Recipe (from Whole Food Energy):
Banana Chocolate Chip Baked Oatmeal Cups
- 2 Cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon Salt
- 1 teaspoon ground cinnamon
- 2 Tablespoons coconut oil
- 1 mashed banana
- 1 cup Nut milk (almond or cashew)
- 2 Tablespoons Maple Syrup
- 1/2 cup chocolate chips (I use Enjoy Life)
- Sliced Bananas as a topping (optional)
- Preheat oven 350 degrees. Grease the muffin pan with coconut oil or a spray oil
- Combine oats, baking powder, salt and cinnamon in a large bowl
- In a separate bowl, combine the coconut oil, mashed banana, almond milk and maple syrup
- Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and stir well
- Pour the mixture into the prepared muffin pan and add sliced bananas to the tops of each oatmeal cup before baking
- Bake for 22-25 minute until the cups are a golden brown. Eat immediately or store in the refrigerator for 2 days or in the freezer for up to 1 month. Reheat before serving (or eat cold!).
Clean Eating Egg Muffins with Spinach and Broccoli
After years of eating clean, I have found that the secret to success is preparation. Lunch is fairly easy because I can take leftovers or eat several different snacks as a meal. But breakfast is always a struggle since I am focused on getting out the door and I’m only half awake!
Because of that, I am always on the search for breakfast foods that I can make the night before (or weekend before). My go to is hard boiled eggs but my favorite option are egg breakfast cups. These clean eating egg muffins with spinach have enough protein to get you through the morning.
Make Ahead Breakfast or Lunch – Clean Eating
These can easily be made Sunday night and last you through the week.
These also fit perfectly in a lunch box! Just add some fruits and veggies and you’re all set.
What is in it?
As you probably guessed, the primary ingredient is eggs. However, there are also several secret ingredients that make these better than your average egg cups. One of those ingredients in Almond milk. If you’ve never made your own almond milk, you are missing out! See how to make it here: https://www.naturaldeets.com/how-to-make-almond-milk/
Turmeric has numerous health benefits including helping with arthritis, anxiety, depression and other conditions. The flavor on it’s own can be strong but the flavor blends well and complements the eggs. You can read more about Tumeric here: https://draxe.com/turmeric-benefits/
Nutritional yeast (you might recognize the Bragg’s brand) has a flavor similar to cheese. It works great as a cheese substitute in baking. It has several vitamins and minerals along with a healthy dose of protein
Eggs have gotten a bad reputation in the past when it comes to health. But there are recent studies that show the health benefits of eggs. It even can even help reduce anxiety.
- 5 eggs
- 1 cup egg whites
- 2 teaspoon garlic powder
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- 5 tablespoons nutritional yeast
- 1/4 cup almond milk
- 1/4 teaspoon baking powder
- 5 cups broccoli, finely chopped
- 1/2 cup spinach, chopped
Preheat the oven to 350 degrees.
In a large bowl crack the eggs and whisk in the egg whites.
Add in the seasonings and baking powder and mix well
Stir in the almond milk.
If you haven’t already, chop the broccoli and spinach and whisk into the bowl until coated.
Prep 12 muffins tins with either non stick spray or silicone muffin cups.
Portion the batter into each cup making sure to get an even ration of veggies and eggs.
Bake in the over for twelve minutes then rotate the pan. The muffins will look like they are puffing up pretty large but they do deflate.
Bake another 14-15 minutes until cooked through.
Broil the muffins for 2 minutes and remove from the oven.
Makes 12 muffins.
Enjoy! Try adding different ingredients to mix it up! Think onions, bell peppers, cauliflower or even ground flax seed!
Let me know what you think!