{Christmas Morning Breakfast Casserole}

This casserole is perfect for Christmas morning....or any other morning for that matter!! You make this the night before...let it sit in the fridge overnight and just pop it in the oven in the morning. Super delicious and feeds a crowd!! This is also great leftover.

Christmas Morning Breakfast Casserole

• 8 Ezekiel bread slices (toasted and cubed) **Or other whole grain bread
• 1 red pepper (chopped)
• 1 green pepper (chopped)
• 1 medium onion (chopped)
• 1 tsp. olive oil
• 8 slices nitrate free bacon (cooked and crumbled)
• 2 egg whites (or 1/3 cup liquid egg whites)
• 6 organic eggs
• 2 cups milk (I used unsweetened vanilla almond milk)
• 1/4 cup fresh basil (chopped)
• 1 1/2 cups shredded organic cheddar cheese
• 1 tsp. salt
• 1 tsp. pepper

Spray an 11 x 7 casserole dish with non-stick spray and add bread cubes.

Add olive oil to a large skillet on medium high heat and add peppers and onions. Cook until onions are translucent and peppers are soft. Pour over bread cubes. Sprinkle bacon over the top.

Add egg whites/eggs to medium bowl. Beat eggs well with a fork. Add milk, basil, cheese, salt and pepper. Pour over the top of the casserole.

Cover and refrigerate from 4 hours to overnight.

Pre-heat oven to 350 degrees.

Bake for 1 hour and 10 minutes uncovered. You will know it is done when the eggs "puff up" and the casserole starts to turn golden brown. 

So tell me....

What is your favorite breakfast to make/eat on Christmas morning??

Favorite holiday tradition??

Hot cocoa or coffee?? Which is your fave??

{Clean Eating Sweet Potato Souffle} + Giveaway Winner Announced

I am SUPER excited to share this recipe with you guys today because this is my ALL TIME favorite side dish!! The fact that I have made it healthy and super easy to make makes it EVEN BETTER!!! My family makes this recipe with cups (yes, plural) of white sugar, lots of butter and brown sugar and it is awesome but after eating my version...my husband said he loved mine just as much...maybe a little more!

Clean Eating Sweet Potato Souffle

• 5 small/medium sweet potatoes **Baked at 400 for 45 minutes and then peeled**
• 1 tbsp. coconut oil
• 1 tsp. pure vanilla extract
• 1/2 tsp. cinnamon
• 3/4 cup milk (I used unsweetened vanilla almond milk)
• 1/4 cup maple syrup
• 2 organic eggs

Topping:

• 3/4 cup pecans (chopped)
• 1 tbsp. organic sugar (I used Rapadura)
• 1 tbsp. coconut oil

Pre-heat oven to 350 degrees.

Combine the first 7 ingredients in a medium bowl. Mix (with hand mixer)  until everything is combined well and smooth. Pour into a baking dish (I used a 2 1/2 qt. Pyrex) that has been sprayed with non-stick spray. Combine topping ingredients in small bowl and sprinkle on top of sweet potato mixture. 

Bake for 30 minutes!!

Enjoy!!! I know I sure did!!I will be making this again VERY SOON! Perfect side dish for the holidays!

*******Giveaway Winner: I am excited to announce that Charlotte has won a sample of ENERGYbits!  E-mail me at wholefoodsnewbody@gmail.com with your address!! 

ENERGYbits are only available at ENERGYbits.com, and Jonathan (their Brand Manager) has shared with me that he'd be happy to connect anyone with a current ambassador to share a discount on a bag of bits - you can email him at jlevitt@energybits.com!!!

Thanks to everyone who entered!! Have a lovely Tuesday!

{Clean Eating Green Bean Casserole}

I don't know about you guys but Green Bean Casserole is a MUST for Thanksgiving and Christmas at my house! It is pretty much my favorite way to eat green beans!! Although delicious....my old version used to be swimming in butter, topped with cheese and covered with packaged fried onion rings! Whew! Now I know why I used to gain 10 pounds every holiday season!! Well there is no need for all that junk....you can have a DELICIOUS but healthy green bean casserole any time you want it!!

Clean Eating Green Bean Casserole

Pre-heat oven to 350 degrees.

For the Green Bean Mixture:

• 2 (16 oz.) bags of frozen french cut green beans
• 1 medium onion (chopped)
• 1 tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt

Add olive oil to medium sized skillet and heat to medium high heat. Add remaining ingredients. Cook for 15 minutes or until onions and green beans are soft. 

While beans are cooking...make a white sauce.

White Sauce

• 1 tbsp. coconut oil
• 2 tbsp. whole wheat pastry flour
• 2 cups milk (I used unsweetened vanilla almond milk)
• dash nutmeg
• 1 tsp. salt
• pepper to taste
• 1 tsp. garlic powder

Add coconut oil and flour to a small sauce pan. Cook on medium high until flour mixture starts to bubble. Slowly add milk (1/2 cup at a time) stirring with a whisk constantly. Turn heat down to medium low for 10 minutes or until sauce thickens a little. It should be a thin gravy consistency. Add salt, pepper and garlic powder. Cook for 5 more minutes and then add to green bean mixture. Stir well and pour mixture into a baking dish (I used an 11x7 baking dish) that has been sprayed with non-stick spray. 

Time to make the topping!

Almond Topping

• 2 oz. slivered almonds
• 2 sliced of Ezekiel bread (toasted and processed into crumbs)
• 1/2 tbsp. coconut oil

Add coconut oil, crumbs and almonds to a skillet and cook on medium heat for 5 minutes or until almonds are fragrant and starting to turn golden. Sprinkle on top of casserole.

Bake for 30 minutes.