Clean Eating: 5 Quick and Easy Clean Eating Breakfast Recipes

Clean Eating Option 1

Veggie Omelet

Vegetable cooking spray

1/4 cup of sliced mushrooms

1 tablespoon of chopped onions

Handful of fresh spinach 

4 egg whites, beaten

Preparation 

Coat a small skillet with veritable cooking spray. Place the vegetables in the pan and salute over medium heat until tender. Set aside. Clean the pan and re-coat with vegetable spray. Pour the beaten egg whites into the pan and cook on medium heat. When the egg whites are cooked through, add the vegetables on top of the eggs and turn half the eggs over the veggies, omelet-style. Heat through for a minute and serve. 

Clean Eating Option 2

Peach Shake

1 cup of almond milk

1/3 cup rolled oats, uncooked

1 cup of frozen peaches

1 tablespoons of honey

Preparation

Place all ingredients in a blender and blend until smooth. 

Clean Eating Option 3

Yogurt Berry Shake

1/2 cup of plain low-fat yogurt 

1/2 cup of unsweetened coconut milk

1 cup of strawberries

1/2 teaspoon of vanilla extract

1 tablespoon of honey

Preparation

Place all ingredients in a blender and blend until smooth. 

Clean Eating Option 4

Egg & Veggie Muffins

6 large eggs (free-range recommended)

1/2 diced red bell pepper

1 cup diced zucchini

1/4 cup finely diced onion

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup grated cheddar cheese, reduced-fat cheddar cheese

Preparation

Preheat oven to 375 degrees.

Lightly oil a 12-cup mini muffin tin or 6-cup tin for regular size muffins.

In a mixing bowl, whisk together eggs, bell pepper, zucchini, onion, cheese, and salt and pepper, until light and fluffy.

Pour batter into muffin cups, filling each tin about 3/4 full. Sprinkle an even amount of cheese onto each muffin. Bake for 15-20 minutes or until eggs are set.

Clean Eating Option 5

Asparagus & Egg Scramble

4 eggs

2 tablespoons unsweetened almond milk

1 bunch asparagus, woody bottom stems removed (about 1 inch bottom), then cut in half

1/4 teaspoon sea salt, divided

1/4 teaspoon black pepper, divided

1 tablespoon extra-virgin olive oil, divided or cooking without oil use vegetable broth

Preparation

In a bowl, whisk together eggs and milk to scramble. Add 1/2 tablespoon olive oil to a skillet (nonstick preferred) or broth over medium high heat. Add asparagus pieces and sprinkle half the salt and pepper.

Cook for 3 to 5 minutes, stirring frequently, until crisp-tender. Add remaining olive oil and scrambled eggs. Sprinkle in the rest of the salt and pepper.

Stir continuously as the eggs are cooking, scraping the bottom, until done, for about 2 to 3 minutes.

Be Inspired to Live a Healthy Lifestyle

Warrior Chic

XOXO