CLEAN EATING: Recipes by category
- 5 Ingredient Recipes – these recipes have 5 or less ingredients
- All American
- Christmas Recipes
- Clean Eating 101
- Clean Eating “Sickies”
- Clean Eating Gifts
- Clean Living
- Clean Eating Kids
- Clean Eating Travel
- Craving Busters
- Crock Pot Recipes
- Dairy Free
- Dude Food
- Easter Recipes
- Finger Food
- Freezer Meals
- Gluten Free Recipes
- Halloween Recipes
- Home & Garden (not recipes, just projects that help with clean eating)
- Ice Cream
- Mexican Food
- No Sugar Challenge
- No Sugar Challenge Breads
- No Sugar Challenge Breakfasts
- No Sugar Challenge Desserts
- No Sugar Challenge Dressings, Dips and Sauces
- No Sugar Challenge Lunches or Dinners
- No Sugar Challenge Smoothies
- No Sugar Challenge Snacks
- No Sugar Challenge Soups and Stews
- Nut-Free Recipes
- Oatmeal Recipes
- One – Pot Recipes
- Protein Bars
- Quick Meals
- Recipe Redo
- Recipe Roundups
- Rubs & Seasoning Blends
- Salad Dressings
- Sauces & Gravy
- Shakeology Recipes
- Side Dishes
- Soups & Stews
- Southern Food
- Spreads & Dips
- Thanksgiving Recipes
- Trader Joe’s Recipes (Recipes I created using ingredients from Trader Joe’s)
I feel like this is what my face looked like as soon as I saw this.
Blender-Free Strawberry Banana Sorbet
- 1 medium Banana
- 4 medium Strawberries
While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.
Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)
Berry Protein Shake
- 1 1/4 cup milk
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1 1/2 scoop strawberry protein powder
Blend and drink up! just had this after i got back from the gym :D
This sounds amazing…
•1 tablespoon olive oil
•1/2 cup onion, chopped (half a large onion)
•6 garlic cloves, finely minced
•1 teaspoon ground cinnamon
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1 teaspoon paprika
•4 cups (1 quart) low-sodium vegetable broth
•1 15-ounce can diced tomatoes (liquid and all)
•3 cans chickpeas (drained and rinsed) – you can save a few for garnish
•1 teaspoon sugar
•1/4 teaspoon salt
•1/4 freshly ground black pepper
•5 oz. frozen chopped spinach
Start by heating a large stock pot with olive oil until hot. Add the onion and garlic and cook until translucent, about 5-8 minutes. Next add the spices and stir. Then add the tomatoes, chickpeas, broth and sugar. You want the chickpeas to be submerged. If they aren’t, you can add a little water to completely submerge them. Season with salt and pepper and stir well. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, take a potato masher and mash the chickpeas in the pot until you get a thick consistency. Add the frozen spinach and continue cooking until the spinach is heated through and broken apart into the soup.
As an optional garnish, take a few of the reserved chickpeas and dry roast in a pan until crispy. Ladle soup into bowls, top with a few roasted chickpeas and a drizzle of olive oil.
1/ Sweet Potato Pancakes/Waffles
- 150 grams Sweet Potato, mashed
- 1 scoop Whey Protein (I like to use either vanilla, chocolate or cookies n’ cream)
- 3 Egg Whites
- 1/4 cup chopped Walnuts (optional)
- 1/2 tsp Baking Soda
- 1/2 tsp Nutmeg
- 1 tbsp Cinnamon
- In a large bowl, mix all ingredients until smooth.
- Cook batches in pre-sprayed skillet/waffle maker on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
- Serve with cinnamon and sugar free syrup.
- Calories 309
- Total Fat 1g
- Total Carb 35g
- Protein 40g
2/ Bacon ‘n Cheese Sweet Potato
- 1 medium baked Sweet Potato
- 1/2 cup Cottage Cheese
- 2 tbsp Low-Fat Mozzarella Cheese, shredded
- 2 slices Turkey Bacon (cut into small pieces)
- 1 tbsp crushed Red Pepper
- chopped Broccoli, to garnish
- Top sweet potato with cottage cheese, mozzarella cheese, chopped broccoli, turkey bacon and crushed red pepper.
- Microwave for 1.5-2 minutes, or until cheese is melted.
- Calories 296
- Total Fat4g
- Total Carb40g
3/ Sweet and Spicy Sweet Potato Soup
- 2 medium Carrots, peeled
- 2 stalks Celery
- 1 large Onion, peeled and halved
- 3 tbsp Enchilada Sauce
- 2 cloves Garlic, chopped
- Salt and Black Pepper
- 1 Bay Leaf
- 5 cups Chicken Stock
- 1 large baked Sweet Potato, cubed
- Fat free Greek Yogurt for garnish
- Heat a soup pot over medium-high heat and spray with Olive Oil Pam.
- Add carrots, celery and onion and cook for 5 minutes.
- Add the garlic, chipotle, and enchilada sauce and stir to combine.
- Stir in salt, pepper and a bay leaf and cook for 1 minute.
- Add stock, cover and raise heat to high. Bring the stoup to a boil, remove cover, and simmer for 10 minutes.
- Add chicken and sweet potato and simmer 5 minutes or until sweet potatoes are tender and chicken is cooked through.
- Garnish with dollop of Greek yogurt.
Amount per serving
- Calories 207
- Total Fat3g
- Total Carb15g
4/ Sweet Potato Fries/Chips
- 16 oz Sweet Potatoes
- Choice of seasonings
- Preheat oven to 425.
- Cut up sweet potatoes (fries, wedges, whatever you prefer).
- Season and spray pan and sweet potatoes with Olive Oil Pam.
- Bake for 15-20 minutes or until golden brown.
- Calories 109
- Total Fat1g
- Total Carb23g
5/ Sweet Potato Stir Fry
- 4 oz Pork Chop
- 4 oz Japanese sweet potato, sliced lengthwise ¾-inch thick
- 1 cup cut Cabbage (I like purple, for the color)
- 1/2 cup Cauliflower (again, purple)
- 1/2 cup Broccoli
- Salt and Pepper, to taste
- Place sweet potatoes in oven at 425 for 15 minutes.
- Meanwhile, cook pork chop on medium heat until done.
- Add cabbage, broccoli and cauliflower to skillet and cook until cabbage is wilted. Mix with pork, sweet potato and eggplant and season with salt and pepper.
- Calories 296
- Total Fat4g
- Total Carb30g
6/ Sweet Potato Bread
- 8 oz mashed Sweet Potato, without skin
- 2 scoops Vanilla Whey
- 1 cup Oat Bran
- 2 Egg Whites
- 2 tbsp Milk
- 1/4 cup chopped Walnuts (optional)
- 1/2 cup Splenda
- 1 tsp Nutmeg
- 1 tsp Vanilla
- 1 Tbsp Cinnamon
- Preheat oven to 350°F. Spray 9x5x3-inch loaf pan with olive oil Pam.
- Mix whey and oat bran into medium bowl.
- Beat splenda, eggs and vanilla to blend in large bowl. Mix in sweet potato. Add dry ingredients and walnuts and stir well.
- Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes.
- Cool bread in pan on rack 15 minutes.
- Calories 89
- Total Fat 1g
- Total Carb 14g
- Protein 8g
(via imgTumble)Strawberry, apple and pear juice1 cup strawberries, hulls removed1 Granny Smith apple3 small ripe pears, stalks removed1 head of favorite lettuce, vary each time
Process strawberries, apple and pears through juicer and serve.
Peach, grapefruit and apple juice2 large peaches, halved and seeds removed2 grapefruits, peeled1 small apple1 head of favorite lettuce, vary each time
Process the peaches, grapefruit and apple through juicer and serve.Apple, carrot and celery juiceAlter the amounts of either the carrots or apple to make the juice sweeter or savory to suit your taste buds:4 small Granny Smith apples3 medium sized carrots4 sticks celery1 head of favorite lettuce, vary each time
Process the apples, carrots and celery through juicer, mix well and serve.
Tomato, cucumber, parsley and carrot juice3 medium tomatoes1 large cucumber, peeled, if desired1 large bunch of fresh parsley3 medium carrots1 head of favorite lettuce, vary each time
Process tomatoes, cucumber, parsley and carrots and serve.
Clean Eating’s Banana & Peanut Butter Flaxseed Cookies
- 2 cups whole-wheat pastry flour (I used 1 1/4 cup and added 1 scoop protein powder)
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 medium banana, mashed
- 3/4 cup pure maple syrup
- 1 cup unsalted natural peanut butter
- 2 tsp pure vanilla
- 1/4 cup mini dark chocolate chips, optional
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
- In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
- Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.Nutrients per cookie: Calories: 115, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 6 g, Protein: 3 g (about 4 g if you add protein powder), Sodium: 80 mg, Cholesterol: 0 mg*I promise you, these turn out so freaking good. My family and friends went crazy over these. I’ve tried adding more protein powder, but it just doesn’t work. At all. Haha. So while these may not be high in protein, they are pretty good for you and taste AMAZING. Oh! And I didn’t add chocolate chips. I think they probably taste better without them…unless you’re PMSing or pregnant.
I’m going to attempt to make these later. They look so cool and I love carrots. Just wondering what sauce I could add to them seen as I’m pretty sure my mum doesn’t have a tomato pasta sauce in the cupboard.
How to Make Carrot “Pasta”
1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)
2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!
3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft
4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)
5. Enjoy! This is so good, even if the pictures don’t do it justice.
This looks delicious. Pasta is my all time favorite food but pretty much gave it up because how many calories it can rack up so this looks like a great alternative.
Doing this tonight.
I’ve made this before, its really good :)
I totally have to make this :)
This blog is perfect! I’m seriously drooling over every recipe on here, and I’m not even vegan. I would totally make these for my family and not tell them that they’re vegan and see how they react because they don’t look any different from the food they normally eat.