Rachel’s Favorite Summertime Pink Smoothie

We’re so close to Summer and that means we’re craving cold, refreshing, lighter meals and snacks.

Tropical tasting smoothies are just the thing to fuel our summer days!

Whether it’s a light meal or a quick snack, icy-cold smoothies are just the thing to keep us nourished and hydrated on a hot day.

Bonus: This smoothie tastes like dessert!

Although fresh pineapple is available year-round in most of the US, this island fruit hits its peak from March through July.

Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease.

I like to boost the protein in my smoothies using my favorite protein powder and collagen, but you can absolutely leave it out if you wish, or substitute with Greek yogurt or cottage cheese.

Why is the Just Ingredients Protein Powder & collagen our FAVORITE option?

• The protein comes from 5 sources: 100% super high-quality grass-fed whey, pea protein, pumpkin seed, chia seeds and collagen.

• There is a lot less whey compared to normal protein powders so it may be easier on the stomach than other protein powders!

• Free from sugar, gluten, artificial sweeteners or any artificial ingredients.

Special link: Just Ingredients Protein Powder

Use this discount code: Crush

For a 10 percent discount on all Just Ingredients products, you’ll need this specific link AND the discount code.

Use ANY milk of your choice.

My personal preferences for this drink are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk. Any milk you have and like will work!

4 servings

Ingredients:

• 1 x 14.5oz can oz full fat unsweetened organic coconut milk or milk of choice
• 2 cups fresh or frozen strawberries
• 2 cups fresh or frozen pineapple chunks
• 1 Tbsp freshly squeezed lime juice
• 2 servings vanilla protein powder
• 2 servings collagen powder

Instructions:

Place coconut milk, strawberries, and pineapple in a blender and blend until smooth.

If you’re using fresh fruit instead of frozen fruit, you’ll want to add a few ice cubes. If you’re using frozen fruit, you don’t need ice cubes.

Add in your fresh lime juice, protein powder, and the collagen. Blend until well incorporated.

Transfer evenly into four tall glasses and serve immediately.

Enjoy!

Rachel

The post [VIDEO] Rachel’s Favorite Summertime Pink Smoothie first appeared on Clean Food Crush.

Breakfast Berry Quinoa Bowls

While we usually think of quinoa at other meals as a savory side dish – I think this complex carbohydrate is just the thing we require to give us that nice steady energy to start our day!

We’re infusing our quinoa with bright and sweet flavors during the cooking that creates a perfect breakfast or snack idea.

Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Yeah…ditch the breakfast cereal and try our quinoa breakfast cups one morning you’re feeling like stepping outside the norm. I think you’ll be happily surprised!

Rachel’s notes:

You may use *any* seasonal fruit or berry in place of this berry combination, so have some fun with that!

I use unsweetened, grass fed Greek yogurt (whatever is on sale) but coconut yogurt, or a non dairy yogurt will work as well.

Try cottage cheese in place of the yogurt for another protein-packed breakfast or snack idea!

Sweetness Factor is a very personal taste preference, so you may want to use more or less raw honey or pure maple syrup, depending on YOUR family’s specific taste preferences.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this recipe is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you personally like and have on hand.

What about Quinoa?

If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!

Quinoa has earned superfood status because of its impressive nutritional profile.

It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.

Serve it like this for breakfast, as a side dish, or in salads!

REFERENCES:
MedicalNewsToday
HealthLine

Looking to include Quinoa at Breakfast Time more often?

We’ve got you:

Breakfast Quinoa Cups!

Breakfast Quinoa Taco Bowls

Loaded Quinoa Poached Egg Breakfast Bowls!

Quinoa + Veggie Egg Frittata Muffins!

4 servings

Ingredients:

• 1 cup uncooked quinoa, rinsed and drained
• 1 2/3 cups milk of choice (I use coconut milk)
• 2 Tbsps raw honey or pure maple syrup
• 1 Tbsp fresh lemon zest
• 1 tsp vanilla extract

Toppings for the bowls:

• plain Greek yogurt or coconut yogurt
• fresh berries of choice
• nut butter or seed butter of choice

Instructions:

Place your rinsed quinoa in a small saucepan then add the milk, honey, lemon zest, and vanilla.

Bring to a boil while stirring to combine ingredients, then reduce the heat to a simmer and cover the pan. Cook for 12-15 minutes.

Once the cooking time is up, remove from heat and allow your quinoa to absorb all the liquid, for about 5 minutes covered in the pan.

Divide your cooked quinoa equally among your serving bowls and top as desired with yogurt, strawberries, and a drizzle of nut butter.
Enjoy!
Rachel

The post [VIDEO] Breakfast Berry Quinoa Bowls first appeared on Clean Food Crush.

Cottage Cheese Breakfast Cups

Cottage Cheese Breakfast Cups are beautiful and taste more like a special treat or dessert…with the nutrition we need to power our day.

I didn’t tell my family these were made from cottage cheese at first (they assumed yogurt) and everyone liked it including a few kids who would “never” eat cottage cheese straight from the carton.

The possibilities are truly endless here:

You could use any nut butter or sunflower seed butter that fits YOUR specific dietary needs or that you simply prefer. (Cashew butter would be divine!)

Any nuts or seeds can be exchanged. (Walnuts or Brazil nuts would be fab!)

Add more or less honey to your taste or dietary needs.

Make it chocolate by blending a few Tablespoons of cacao powder into the cottage cheese mixture.

Blend your favorite protein powder into the mix to make it higher in protein.

Sprinkle with chia seeds for an extra dose of nutrition.

Any combination of berries will work well. Frozen berries that are slightly thawed are delicious because they create their own “syrup” as they melt.

You could exchange your favorite granola for the nuts.

HAVE FUN and get creative!

I love including protein and healthy fat in our breakfasts, snacks, treats, and desserts because both protein and fat are very satisfying macronutrients. When we feel nicely satisfied, we’re less likely to overeat.

Cottage Cheese Breakfast Cups make for an AWESOME after-school or after-workout snack too!

What do YOU think about COTTAGE CHEESE?

It’s one of those “love it or hate it” kinds of foods.

It’s been up and down the food popularity scale … but it’s always held a top spot on many “healthy foods” lists.

It’s low in calories and fat, high in protein, packed with calcium, and full of nutrients. It’s also a solid source of vitamin B12, selenium, riboflavin, phosphorus, and folate.

FUN FACT: Nearly 70% of the calories in cottage cheese come from the casein protein, which includes all of the essential amino acids the body needs for muscle growth & repair.

Plus, it’s slow to digest, so it can keep you feeling full for hours after you eat.

It’s also versatile – eaten alone, with fruit and nuts as a snack, or in recipes.

Many varieties also contain gut-friendly probiotics. Be sure to check the label. My ABSOLUTE favorite brand is “Good Culture”.

Other things to look for on the label: If possible, choose an organic brand from grass-fed cows, with few added ingredients.

REFERENCES:

HealthLine

HealthLine

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or maple syrup. Depending on your taste, you may want a bit more or less.

4 servings

Ingredients:

• 1/2 cup raw pecans
• 1/2 cup raw cashews
• 2 cups cottage cheese
• 1/4 cup pure peanut or almond butter
• 2 Tbsps raw honey or pure maple syrup
• 1 tsp vanilla extract
• 2 cups fresh or frozen berries of choice

Instructions:

Place your pecans and cashews on a clean cutting board and coarsely chop.

Transfer and divide chopped nuts equally among 4 serving cups, reserving about 1/4 of your chopped nuts to sprinkle on top layer.

In a food processor, add the cottage cheese, nut butter, honey, and vanilla. Process until well combined and smooth.

Taste test and adjust sweetness if desired. Spoon your creamy cottage cheese mixture evenly over the nuts, reserving about 1/3 of your mixture for a top layer.

Top with fresh berries. Repeat layers as desired. Depending on the size of the serving cups you’re using, you may want 2 or 3 layers.

Get creative and make these your own!
Enjoy!
Rachel

The post [VIDEO] Cottage Cheese Breakfast Cups first appeared on Clean Food Crush.

Rachel’s Homemade (copycat) Aussie Bites

Completely packed with energy through complex carbohydrates, and healthy fats, along with an impressive amount of fiber too!

These are EXCELLENT for someone who is active, training, intense sports, physical job, or maybe someone just trying to get a big dose of nutrients in a little bite that tastes like a treat.

As long as your kids aren’t allergic to nuts, I think these are an AWESOME grab-and-go breakfast or snack for them (and you) alongside some protein such as a boiled egg.

They look like bite-sized lil’ mini-muffins, and are made of various seeds, ground nuts, chopped dried fruits and a bit of healthy oil. Have you seen these at Costco?

After a quick web search I’m still not entirely sure if “Aussie Bites” in fact originate in Australia or simply invented by a marketing team (if you know the answer be sure to school me as I’d love to understand).

What is it about Quinoa?

If you haven’t tried quinoa yet, now is the time!

And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!

Quinoa has earned superfood status because of its impressive nutritional profile.

It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.

REFERENCE:

Medical News Today
HEALTHLINE

Rachel’s Tips:

Many health food stores, and Amazon carry apple juice sweetened dried cranberries.

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or pure maple syrup.

Depending on your taste, you may want a bit more or less.

Everything You Need To Know About Oats
You’ll love this recipe too:

The Kitchen Sink Monster Breakfast Cookies

makes 24 mini cups

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/4 cup raw shelled pistachios
• 1/4 cup raw pecans or walnuts
• 6 large pitted medjool dates
• 1/4 cup dried apricots
• 1/4 cup dried cranberries or cherries
• 1 cup cooked quinoa
• 2 Tbsps chia seeds
• 2 Tbsps raw sesame seeds
• 1/4 cup raw honey or pure maple syrup
• 1/4 cup melted ghee, clarified butter, or unrefined organic coconut oil

Instructions:

I used a silicone mini muffin tray for these which made them very easy to remove. If you’re using a metal tray, you may want to lightly coat in additional ghee or coconut oil.
Preheat your oven to 350 degrees f.

Place your oats in a food processor or high-speed blender and pulse until mostly finely chopped but not quite flour.

Some oat pieces can still be intact/whole, we’re just breaking it down by half.

Add the raw pistachios and pecans/walnuts then pulse until minced.
Add your pitted dates, apricots, and cranberries, then pulse, until everything is chopped and well combined; You may need to stop and scrape the walls of your food processor using a spatula as needed.

Add the cooked quinoa, chia seeds, sesame seeds, honey, melted ghee and continue to pulse several times, until the mixture is well combined and sticky.

Divide your mixture evenly into a 24 mini cup muffin tray, pressing it firmly into each cavity.

Bake in your preheated oven for 12-15 minutes, or until the edges and tops of the muffins start to nicely brown.

Allow to cool on a cooling rack before serving.

After a few hours, place any leftovers in a sealed container in the refrigerator for up to a week or the freezer for 2 months.
Enjoy!
Rachel

The post Rachel’s Homemade (copycat) Aussie Bites first appeared on Clean Food Crush.

All About Avocados: Benefits and Recipes

Avocados – one of my favorite foods! They’re delicious and versatile, so the possibilities for cooking with them are nearly endless. 

These fruits (technically a member of the Lauraceae plant family) are super popular in the health and wellness world, not only for their taste but also because they’re highly nutritious!

Through boosting vitamins and minerals and being rich in folate, fiber, monounsaturated fats, and vitamin E, avocados come with several health benefits, including the following:

Helps Regulate Appetite and Weight Management

You might think, “Avocados are high in calories; can they really help you lose weight?” The answer is yes because they’re also an excellent source of fiber, which is essential for boosting satiety and managing a healthy weight.

Also, healthy fats help slow stomach emptying, which keeps you full longer than usual and delays the return of hunger.

Read more about fiber and why it’s crucial for your health here!

Supports Heart Health

Like most other veggies and fruits, avocados are nutrient-dense.

Regularly consuming these vitamins, minerals, healthy fats, and fiber helps keep the cardiovascular system healthy and protects against heart disease.

Potassium and magnesium, both found in avocados, aid in regulating blood pressure, and help increase levels of heart-protective HDL cholesterol and decrease levels of oxidized LDL cholesterol (the “bad” kind).

Helps Maintain Eye Health

Some studies show that regularly eating avocados can protect your eyes through slowing sight loss conditions, such as retinitis pigmentosa and macular degeneration.

Avocados contain lutein, zeaxanthin, and antioxidants for the eyes, and they could be an effective dietary strategy for cognitive health and eye health in the aging population.

Anti-Inflammatory & Antioxidant

B6 is a nutrient that helps reduce inflammation and protect against oxidative damage, and half an avocado provides about 15% of your daily B6 needs.

They’re also full of anti-inflammatory compounds like vitamins C and E and provide significant antioxidant effects.

Promotes Healthy Digestion

Finally, avocados are great for gut health! All the aforementioned vitamins and minerals, particularly fiber, are essential for supporting a healthy digestive system. Some studies suggest the regular consumption of this favorite fruit promotes the growth of healthy bacteria, which positively impacts the gut microbiome. 

For more on the importance of gut health, check out this post!

As you can see, there are multiple reasons to enjoy avocados! Thankfully, we have a ton of delicious avocado recipes here at CleanFoodCrush.

Here are 22 of them:

1. Green Goddess Avocado Toast

Avocado toast is a classic breakfast meal; this is my favorite way to enjoy it! It’s simple, delicious, sneaks in some important veggies into your diet, and can also be a snack or lunch.

2. Rachel’s FAVORITE Summer Steak Salad

I adore this ultra-satisfying combination! We have crunchy cucumber, creamy avocado, and fresh sweet corn cut from the cob. While it’s a favorite for the Summer, you’ll love it year-round!

3. Avocado Pina Colada Mocktails

It might seem weird, but this mocktail recipe is surprisingly delicious. The avocado creates a much creamier drink, and the pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help with digestion and fight inflammation!

4. Air-Fryer Crunchy Avocado Wedges

Thanks to that crispy coating and the avocado’s healthy fat, they are super satisfying! Add in the tasty homemade dip, and you have a top-tier snack!

5. Avocado Green Salsa

This salsa is great to make ahead of time and store in the fridge, making entertaining much easier. In addition to being a great dip, the salsa works as a sauce to pour over chicken, salmon, shrimp, steak, eggs, tacos, and more.

6. Melty Avocado + Shrimp Boats

Everything about this recipe is perfect in my food world. I could eat these avocado shrimp boats several times each month because they are soooo satisfying, thanks to all the flavorful, fresh ingredients + high protein, + healthy fat.

7. Thai-Inspired Avocado Salad

This salad is crunchy, tangy, creamy, and zesty—perfect! Plus, cabbage is low in calories and high in nutrients and fiber.

8. Breakfast Avocado Egg Cups

These are fairly easy to make and come together quickly. They’re also really fun and creative, a great way to start your day! 

 9. Rachel’s Creamy Avocado Dip

This dip is perfect for guacamole lovers! It’s creamier and has a bit of a tangy kick. Pair it with your favorite veggie sticks or chips, and watch it disappear. 

10. Avocado Chicken Lettuce Wraps

Here’s a great, bright, fresh-tasting lunch idea full of protein and healthy fats that make it incredibly satisfying. Your whole family will love it!

11. Taco Stuffed Avocado

Get creative this taco Tuesday with some unique avocado boats! Have your kids help you in the kitchen because you’ll have loads of fun making them.

12. Tangy Cucumber Avocado Salad

The crisp fresh cucumbers, combined with creamy, rich avocado pieces, drizzled in a tangy, flavorful homemade dressing… the best thing you could make tonight! It’s simple, yet it’s also one of the tastiest combos I’ve recently eaten.

13. Spicy Shrimp Guacamole Crisps

Here’s an appetizer perfect for any party or gathering that will impress all your friends and family! You might want to double the recipe because the crisps will disappear fast. 

14. Guacamole, Egg + Sweet Potato Breakfast Bowls

Here’s a nourishing and flavor-packed breakfast you’ll love waking up to! Just look how bright and beautiful the bowls are. 

15. Grilled Salmon + Avocado Salsa

This is one of my all-time favorite ways to enjoy salmon—dripping with tangy-limey avocado salsa and hot off the grill! And did you know that wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits? 

16. Steak + Avocado Salad Bowls

Steak and avocado are just screaming to be paired! These salad bowls are simple and can be a perfect lunch or dinner. You’ll definitely want to add them to your weekly menu!

17. Quick & Easy Strawberry Avocado Toast

I had to add one more avocado toast to the list! Strawberries are in season from late February through early May, so now is the perfect time to try this breakfast.

18. Avocado Caprese Salad

This salad isn’t just a beautiful presentation. It’s also bursting with flavor that will have your mouth watering on sight. 

19. Chipotle Tuna Salad Stuffed Avocados

A final boat recipe for you because they’re just so much fun. These are total crowd-pleasers, and every time I make a batch, they go way too quickly!

20. Quick + Easy Avocado Hummus

This combination turned out crazy delicious and will appear often through the next few months with a big stack of crunchy vegetables to dip. Perfect for barbecues, parties, and a normal weekday snack!

21. Creamy Avocado Corn Salad

You’ll want to save this salad for future use because it’s perfect to take to Summer BBQs. Just be ready to share the recipe because everyone will be asking for it!

22. Pineapple + Avocado Salad

Although fresh pineapple is available year-round in most of the US, this island fruit peaks from March through July, so the salad will be perfect for the next few weeks! Bright, fresh, fruity, all around, perfect for the warmer months coming. 

As you may have guessed, avocados are one of my favorite foods, and I love finding new ways to enjoy them!

Hopefully, this list gave you some ideas for creative, fresh meals to enjoy this creamy green fruit. 

Let me know your favorite avocado recipe in the comments below!

The post All About Avocados: Benefits and Recipes first appeared on Clean Food Crush.

Breakfast Egg + Cauliflower Protein Packed Casserole

What’s better? Starting your day with a full serving of vegetables, or eating something incredibly flavorful and satisfying?
You likely already know what I’m going to say here – there’s no need to compromise!

You’ll just need a good recipe (this one), a nudge from someone who cares (me), and willingness to try something new (that’s why you’re here!).

I’ve been creating and posting recipes on the internet for over 10 years now, and I’m still INCREDIBLY passionate about sharing new ideas for family meals that your people absolutely enjoy while also being packed full of the good stuff!

My weekly meal planning is completely decided by whatever I find ON SALE. This way, we’re always eating an abundance of fresh produce while keeping our family budget in check.

Cauliflower “rice” was on sale this past week so I stocked up my freezer. I’ll use it to bulk up meals (like this one) and I also love adding frozen cauliflower rice to my smoothies and protein shakes.

Quite often at our house we’ll have “breakfast” for dinner, because eggs are such an economical, and high quality protein source.

It’s estimated that 90% of us don’t get enough vegetables every day.

90%! Pretty shocking, right?

According to the USDA, most of us need between 2 and 4 cups a day. But the truth is, most people don’t sit down to eat a big bowl of veggies every day.
Veggies usually end up as an afterthought in a side dish.

This is why sneaking veggies into your meals (including BREAKFAST) is such a great idea! It’s an easy way to get more of them into your diet.

I know this tip might fall into the category “I know this but I don’t do it very often.”

Consider this your reminder that it’s time to START! I have some ideas to get you going.

6 Easy Ways to Add Veggies to Your Breakfast

1. Stir cabbage, spinach, kale, peas, zucchini, onions, asparagus, mushrooms, broccoli, peppers, or any other green into your eggs – think: veggie omelets, frittatas, scrambles, or baked vegetable quiche/casserole.

2. Shred zucchini or carrots into overnight oats or chia pudding – or stir them into your oats while they cook (surprisingly yum!)

3. Make a big batch of veggie hash (basically saute a bunch of veggies together) ahead of time, and when it’s time to eat, heat it up and add a poached egg on top.

4. Add frozen cauliflower, frozen beets, frozen kale, or frozen spinach to your smoothies.

5. Top your avocado toast with freshly snipped herbs & micro greens (yes, fresh herbs & micro greens count!).

6. Make a grain bowl with leftover quinoa or rice and stir in some spinach and feta/goat cheese while you heat it up. This will keep you feeling full for hours!

Your assignment: Sneak some extra veggies into your breakfast a couple of days this week.

You don’t have to overhaul your entire lifestyle to feel healthier and more energized fast.

It really IS about making small changes over time that you can actually live with!

We’re all about creating REAL sustainable transformation and change.

Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

To make the cauliflower “rice” you can purchase frozen or fresh “riced” cauliflower as most grocers do carry it pre chopped these days.
OR, make it yourself:

You’ll need cleaned, and trimmed florets of 2 small heads of organic cauliflower. Working in batches, place cauliflower florets into a food processor and pulse until just broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this recipe is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you personally like and have on hand.

Try making this casserole for meal prep!
Simply cook, then allow to cool completely. Slice up your desired servings, then place in meal prep containers for your week ahead.
Lasts up to 4 days in the fridge.

4 servings

Ingredients:

• 1 Tbsp avocado oil or olive oil, plus more for greasing
• 3 fresh garlic cloves, pressed
• 1 medium onion, finely diced
• 1 lb ground beef, pork, bison, or turkey
• 6 large eggs
• 1 1/2 cups milk of choice
• 1 Tbsp dry mustard powder
• sea salt and ground black pepper, to taste
• 5 cups frozen cauliflower rice (no need to thaw)
• 1 cup freshly shredded cheddar cheese

Instructions:

Preheat your oven to 375 degrees f. Very lightly grease a 9×9 inch baking dish with olive oil or avocado oil.
Preheat a large skillet over medium heat. Add 1 Tablespoon of oil and sauté your onion and garlic for 3-4 minutes.

Add in your ground meat and cook until no longer pink, mincing the meat with your wooden spoon.

Meanwhile, whisk the eggs, milk, and dry mustard together in a bowl. Season with sea salt and pepper to taste.
In your prepared baking dish, spread the cauliflower rice evenly on the bottom.

As soon as your ground meat is cooked through, sprinkle it over the cauliflower rice, then top evenly with the cheese.

Pour in your whisked egg mixture, making sure you evenly cover the ingredients in the dish.

Bake, uncovered, for 30-35 minutes or just until eggs are set.

Garnish with fresh chopped parsley, if desired and serve warm.
Enjoy!
Rachel

The post Breakfast Egg + Cauliflower Protein Packed Casserole first appeared on Clean Food Crush.

The Kitchen Sink Monster Breakfast Cookies

Looking for a delicious AND nutritious breakfast you take on-the-go during your busy week?

Eat your morning oatmeal in cookie form, because why not??!

Our Kitchen Sink Monster Breakfast Cookies are incredibly versatile and customizable to your family’s preferences and OH SO GOOD!

These Breakfast Cookies can be easy on the budget too, since you can use up whatever ingredients you happen to already have in your kitchen.

I’ve provided substitutions for most of the ingredients, so mix & match ingredients to find YOUR favorite combos!

These monster cookies make for AWESOME snacks too!

I love to keep mine in the freezer, then I let them thaw for a few minutes and enjoy while slightly frozen. YUM.

I try to grab some protein like a boiled egg to eat alongside. The protein + complex carb combo helps to keep us satisfied longer.

Store your Breakfast Cookies in an airtight container in the refrigerator for up to 1 week, or the freezer for 6 weeks.

When shopping for ingredients:

Look for a higher percentage of cacao for the chocolate chips, and always read through the ingredients.

There are usually lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different and new because the sales dictate my purchase.

A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.

I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.

Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.

Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.

Everything you need to know about Oats is right here.

Makes 12 servings

Ingredients:

• 2 medium bananas, mashed

• 2 eggs

• 1 large carrot or zucchini, finely grated

• 1/2 cup almond butter, peanut butter, cashew butter, or sunflower seed butter

• 2 Tbsps unrefined coconut oil, ghee, or grass-fed butter, melted

• 2 Tbsps pure maple syrup or raw honey

• 1 1/2 cups old fashioned rolled oats

• 1 cup almond flour, oat flour, or gluten-free all-purpose flour

• 1/4 cup pumpkin seeds, sunflower seeds, or chopped pistachios

• 2/3 cup dark chocolate chips, raisins, or cranberries

• 1 tsp cinnamon

Instructions:

Prepare a large cookie sheet with parchment paper. Preheat your oven to 350 degrees f.

In one mixing bowl, combine mashed banana, eggs, grated carrot or zucchini, nut butter, coconut oil, and maple syrup. Mix well.

In another bowl, stir together oats, almond flour, pumpkin seeds, chocolate chips, and cinnamon.

Combine wet and dry ingredients and mix well.

Using clean hands, form dough into 12 large cookies as shown then place on a baking sheet.

Bake in your preheated oven for 22-25 minutes, or until cookies are golden brown.

Remove and let cool completely before storing in an airtight container in the refrigerator or in the freezer.

Enjoy!

Rachel

The post The Kitchen Sink Monster Breakfast Cookies first appeared on Clean Food Crush.

Chocolate Yogurt Parfaits

These darling little Chocolate Yogurt Parfaits are fun to make for breakfast, snack time, dessert, and also great to serve your guests at holiday parties.

This beautiful chocolate + fresh berry combo is DELICIOUS!

I love the simplicity here!

If you’re serving parfaits for breakfast, consider adding some protein or collagen powder into your yogurt mix, so that your breakfast keeps you satisfied.

I love the “Just Ingredients” brand.

Click here for your Special link
Use this discount code: Crush

For a 10 percent discount on all Just Ingredients products, you’ll need this specific link AND the discount code.
Cacao vs. Cocoa

Although they are both completely interchangeable in recipes, they are each processed differently.

Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high number of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.

If all you have on hand is cocoa powder, then that’s fine to use.

When you have a choice at the grocery store, reach for the less processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!

What’s the difference between cocoa and cacao?

The sweetness factor is such a PERSONAL preference, so please consider this when adding in the honey, or maple syrup.

Depending on your taste preference, you may want a bit more or less.

Homemade Granola Recipes:

Super Easy Slow Cooker Granola for Morning Clean Eats!

Rise and Shine with Pumpkin Pie Granola for Breakfast!

IF YOU’RE LOOKING FOR A STORE-BOUGHT BRAND OF GRANOLA TO MAKE THIS EVEN EASIER, I LIKE “PURELY ELIZABETH, CHOCOLATE SEA SALT, ANCIENT GRAIN GRANOLA WITH PROBIOTICS”.

Remember that granola tends to be high in (healthy) calories, fat, and sugar.

We don’t count them at CFC, but granola is a special treat and a small sprinkle on top of our yogurt goes a long way in adding that satisfying crunch factor!

4 servings

Ingredients:

• 2 cups plain Greek yogurt or unsweetened coconut yogurt

• 2 Tbsps unsweetened cacao or cocoa powder

• 1/4 cup maple syrup or raw honey

• 1 tsp vanilla or almond extract

• 1 cup granola

• 2 bananas, sliced

• 1 cup fresh raspberries or sliced strawberries

optional:

• protein powder

• mini dark chocolate chips

Instructions:

In a mixing bowl add your yogurt, cacao/ cocoa powder, protein powder (if using), maple syrup or honey, and vanilla.

Whisk until smooth and creamy.

To assemble your cups, divide your chocolate yogurt mixture equally among 4 cups.

Top evenly with your granola, banana slices, berries, and a few mini chocolate chips if desired.

Enjoy!

Rachel

The post Chocolate Yogurt Parfaits first appeared on Clean Food Crush.

Cherry Chocolate Overnight Oats

Cherries + Chocolate make for such an incredibly indulgent and delicious combo!

If you {LOVE} chocolate-covered cherries this is the oatmeal for you!

I REALLY prefer to use frozen cherries for this recipe. Not only are they more affordable and easier since they’re already washed, but as they melt into the oatmeal, they create the most amazing flavor!

“Soaked” oats save a lot of time in the morning, but they’re also much easier to digest than unsoaked oats.

As the oats soak overnight, their digestibility greatly improves, here’s how:

Overnight as they soak, the starches break down which improves digestibility, and the natural phytic acid (which all plants contain) is greatly reduced which makes them more easily absorbed by your body!

Yes. These oats are meant to be eaten cold like pudding.

Use ANY unsweetened/plain milk of your choice.

My personal favorite for this oatmeal is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk all work really well here.

Use what you personally like and have on hand.

Cacao vs. Cocoa

Although they are both completely interchangeable in recipes, they are each processed differently.

Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.

If all you have on hand is cocoa powder, then that’s fine to use.

When you have a choice at the grocery store, reach for the less processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!

What’s the difference between cocoa and cacao?

Sweetness factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.

I often add protein powder or collagen powder to my overnight oats. I highly recommend adding a few scoops of chocolate protein powder to these. Here is the brand I’ve been loving recently:  Just Ingredients!

Everything You Need To Know About Oats:

Here are a few more favorite CFC overnight oats recipes:

Breakfast Prep Four Ways

Chocolate Chip Cookie Dough

Overnight Oat Pie

Meal Prep Bowls

Banana Bread Oats

Ingredients:

• 2 cups unsweetened milk of choice

• 2 cups old-fashioned rolled oats

• 4 Tbsps cacao powder

• 2 Tbsps maple syrup or raw honey

• 1 tsp vanilla extract or almond extract

• 1 cup fresh or frozen cherries, pitted, plus a few extra for serving (optional)

• 4 Tbsps cacao nibs

Instructions:

Place the milk, oats, cacao powder, maple syrup, and vanilla extract in a bowl or large container with a lid.

Stir well until everything is mixed together. If using frozen cherries, stir them in now.

Seal your container well/cover with a lid or plastic wrap, Place in your fridge for at least 6 hours or overnight.

Just before serving, fold in your fresh cherries if using those instead of frozen.

Spoon your overnight oats equally into four separate bowls and top with the cacao nibs or dark chocolate chips and extra cherries, if desired.

Stays good in the fridge for up to 4 days.

Enjoy!

Rachel

The post Cherry Chocolate Overnight Oats 🍒🍫 first appeared on Clean Food Crush.

Creamy Pumpkin Spice Overnight Oats

I love pumpkin. A lot. Maybe quite a bit more than most people in my family I buy canned pumpkin in bulk when I spot a GOOD sale, so I always have a lot of pumpkin puree in the pantry.

Pumpkin has many different uses, from creating cozy morning oatmeal, savory meals like casseroles and soup, to delicious indulgent desserts, and even dog treats for my four pups.

Maybe you have a few extra cans of pure pureed pumpkin in your pantry? This oatmeal recipe is an EXCELLENT way to use it up while creating something that celebrates the season.

There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.

PLUS … it’s low in calories and tastes great.

Here are just a few of pumpkin’s benefits: it’s good for your vision and immune health, and it may even help reduce your risk of cancer!

Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure, and it’s good for your skin.

Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.

REFERENCES

WebMD

Many of you know my obsession with overnight oats started almost ten years ago right as my kids were hitting the pre-teen and teenage years.

Overnight Oats saved my sanity and our morning routine!

I truly wanted to serve them something nourishing and energy-packed every morning, but dang mornings were often demoralizing with four kids – a few years later that became six kids (2 bonus/step teens).

Having something that was literally ready-to-eat when we woke up + knowing it was packed with carefully chosen ingredients made my life so much easier!

A few of my kids loved them, and a few took longer to come around – but they eventually did!

Yes, we eat these cold, but you *can* heat ’em up on a cold day if you like!

“Soaked” oats save a lot of time in the morning, but they’re also easier to digest than unsoaked oats.

As the oats soak overnight, their digestibility greatly improves, here’s how:

Overnight as they soak, the starches break down which improves digestibility, and the natural phytic acid (which all plants contain) is greatly reduced which makes them more easily absorbed by your body!

Yes. These oats are meant to be eaten cold like pudding.

Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf.

It can be easy to grab one, thinking it is the other because the two products look very similar.

However, they are *VERY* different products!

Pumpkin Puree (that can also be made at home very easily) should list ONLY Pumpkin on the ingredients label.

Pumpkin pie filling usually has many ingredients, one of which is SUGAR.

Homemade Pumpkin Puree

Use ANY unsweetened/plain milk of your choice.

My personal favorite for these overnight oats is unsweetened coconut milk or cashew milk.

Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here.

Use what you personally like and have on hand.

The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or pure maple syrup.

Depending on your taste, you may want a bit more or less.

I often add protein or collagen powder to my overnight oats. If you choose to do this, then your oats may need an extra splash of milk.

Everything You Need To Know About Oats:

What size containers or jars?
8-ounce glass canning jars or 16-ounce glass canning jars both work GREAT for overnight oats.

I often make these in 8 oz mason jars and they are filled all the way to the top.

If you make them 16 oz jars, you’ll have plenty of room to stir everything together before you enjoy.

Here are a few more favorite CFC overnight oats recipes:
Breakfast Prep Four Ways

Chocolate Chip Cookie Dough

Overnight Oat Pie

Meal Prep Bowls

Banana Bread Oats

Makes 4 servings

Ingredients

• 1 cup pure pumpkin puree

• 2 Tbsps pure maple syrup or raw honey

• 1/2 cup plain Greek yogurt or coconut yogurt

• 1/2 cup unsweetened milk of choice

• 1 teaspoon vanilla extract

• 1 cup old-fashioned rolled oats

• 2 tsps chia seeds

• 1 tsp pumpkin pie spice

Instructions

In a large bowl, stir together your Greek yogurt, milk, pumpkin puree, vanilla, maple syrup or raw honey until well combined.

Stir in your oats, chia seeds, and pumpkin pie spice. Pour into a large container with a lid (or 4 separate smaller containers) and place in the fridge (sealed tight) for 6 hours or overnight.

Glass canning jars work really well for this. Once you’re ready to eat, give your oats a good stir.

Garnish with chopped pecans, walnuts, pumpkin seeds, or any topping of your choice. Your oatmeal will stay good in a sealed container in the refrigerator for 3-4 days.
Enjoy!
Rachel

The post Creamy Pumpkin Spice Overnight Oats first appeared on Clean Food Crush.