Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.
This cleaned-up version of the fast-food favorite is made with lean ground turkey and served in whole-grain English muffins. The best part is they freeze well, so make a batch and store in your freezer for a grab-and-go breakfast. Feel free to add baby spinach or tomato slices to the sandwich – but add it just before or after reheating. Serve with your favorite hot sauce.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
A cheesy quinoa crust makes a delicious, higher-protein swap for the traditional flour and butter quiche crust. Swap out the Tuscan kale in the filling for baby kale or spinach if you prefer a milder flavor.
Your blender makes prepping these herbed crepes easy, but you can whisk the batter in a bowl if you prefer – just be sure to mix it well. Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.
Don’t be intimidated by the idea of making your own vegan yogurt at home – it’s so much easier than you think! First, make a super-simple spiced cashew milk from raw nuts, then mix in probiotics to kickstart fermentation. As it’s fermenting, you’ll start to see air bubbles forming on the surface – this means it’s working. If it’s not tangy enough after 2 days, let it ferment for another 12 hours.
An unexpected combination of sweet potato, almond butter and mango yields delicious results our team lapped up. To speed up the process, you can prep a couple of batches at a time and keep them in the freezer – simply add all ingredients to a zip-top freezer bag except the juice, water and vanilla. When you’re ready, add to a blender with the liquids, whiz it up and go.
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!
You already know that consuming a protein-packed breakfast has been proven to help manage weight, but does the type of protein you reach for make a difference?
Who says French toast has to be sweet? Here, savory mushrooms are cooked with butter, thyme and milk and spooned over caraway rye French toast for a satisfying breakfast-for-dinner.
What’s Jennifer Iserloh’s secret sensuous ingredient? Kale. Her recipes prove that incorporating the antioxidant rich superfood into three meals a day is easy and delicious.
If you’re hooked on sugar-filled breakfast tarts from a package, consider this an intervention. We’ve created the ultimate replacement using whole-grain flour, a lemon and poppy seed filling and a lightly sweet blueberry drizzle – simply freeze and reheat for breakfast, snacks or even dessert.
These clean eating vegan breakfast recipes are loaded with antioxidants and bursting with flavor. For more vegan breakfast recipes by Jorge Cruise, order his latest book Tiny and Full.
No time for a healthy, delicious breakfast? Think again. Make these easy, portable, nutrient-packed meals the night before, and eat in peace all week.
Muffin tops may have a bad rap, but this collection of clean whole-grain and gluten-free muffins won't give you a spare tire. Serve these moist, fiber-packed goodies at breakfast, alongside dinner, or even as dessert!
Give your morning porridge a boost with this oatmeal simmered in aromatic chai tea – opt for a black tea if you want a pick-me-up or a decaffeinated variety if you’d rather skip it. Dried cherries add a chewy texture, but you can also add fresh or frozen raspberries or nuts over top for added flavor and crunch.
Chia seeds are loaded with healthy omega fats, antioxidants, dietary fiber and protein. Oats are high in manganese and fiber plus they contain a type of fiber called beta-glucan, which has been shown to help regulate cholesterol levels. To top it off, cinnamon is helpful for blood sugar control, so you can add an extra dash, if desired.
We love breakfast frittatas here at Clean Eating, but we know that time doesn’t always permit a leisurely morning meal. Enter these scrumptious Italian-style mini frittatas with tomatoes, chicken sausage, mozzarella and basil that are baked in a muffin tin for ultra-portability.
With less than 300 calories, this classic casual cake is ready for everyday indulgence.
Both the crepe batter and the luscious strawberry sauce can be made up to 24 hours in advance – simply cover and refrigerate until needed.
These savory-sweet pancakes are perfect for any meal. Meaty turkey bacon adds a punch of smoky flavor and protein. Serve with maple syrup on the side.
The juiciness of blackberries complements rich herbed yogurt and hearty barley. The Yogurt Thyme Dressing can also double as a marinade for chicken or lamb.
This classic muffin is a total crowd-pleaser, packed with sweet banana, crunchy walnuts and fragrant cinnamon. We opted for mini chocolate chips for chocolaty flavor in every single bite.
Whole-wheat cinnamon raisin bread is layered with bananas and covered with an egg and milk mixture before baking. An oat crumble topping adds a touch of sweetness and texture.
These simple-to-make buckwheat crepes are stuffed to the brim with vegetables and cheese then baked in a luscious creamy yogurt sauce.