In a small bowl, combine yogurt and ½ tsp each cumin and turmeric. Refrigerate.
In a large nonstick skillet, heat ¼ tsp oil on medium. Add beef, onion, carrots, salt and remaining 1 tsp each cumin and turmeric. Sauté, stirring often, until beef is opaque throughout, about 7 minutes. With a slotted spoon, transfer to a large bowl and cover.
Reduce heat on skillet to medium-low and add cabbage and ¼ cup water. Cover and simmer gently for 10 minutes, until tender.
Meanwhile, in a medium bowl, whisk flour, milk and egg whites until combined. Heat 2 6-inch nonstick crepe pans on medium-low and add ½ tsp oil to each pan. Pour a scant ¼ cup batter into each and cook until bottoms are golden brown, 2 to 3 minutes. Flip and cook for 2 more minutes. Transfer to a wire rack.
Repeat process three more times with remaining oil and batter to yield 8 crepes. Top crepes with beef mixture and cabbage. Fold and serve with yogurt.
A marriage of savory and sweet is the hallmark of Moroccan cuisine, and we’ve brought the two taste sensations together with our bite-size meatballs, which boast a perfect blend of warm cumin and cinnamon and crisp mint and coriander. Tangy citrus-glazed carrots provide a sweet and simple side with this Clean Eating recipe.
We’ve piled all the fixings of a hearty beef and barley stew into personal ramekins and slathered each in pillowy dough in this Clean Eating recipe. If you’re strapped for time, top your ramekins with store-bought whole-wheat biscuits and bake until golden. These pies pack in 70% of your daily fiber!
Simple and savory biscuits are perfect for dunking in our warm spiced soup, but if you’re short on time, swap them out by adding cubed redskin potatoes to this Clean Eating recipe for a quicker (and gluten-free!) alternative that's just as filling.
Traditionally cooked in a tall earthenware pot known as a tagine, the North African dish of the same name is a saucy, spiced stew that’ll warm you from the inside out. Our quick and easy recipe is vegetarian, and chock-full of hearty veggies and chickpeas for a truly satisfying dish.
Grated zucchini adds extra juiciness and a slight sweetness to these crowd-pleasing sliders. While the brilliant pink hue of our beet tzatziki might seem surprising, the method of swapping out cucumber for beets is quite traditional in certain regions of the Mediterranean. If the pink is too much, though, opt for golden beets.
The tantalizing aroma of juicy steak and salty blue cheese is bound to have everyone's mouths watering from the minute it hits the skillet. Luckily for you, the wait doesn’t last long – this decadent meal will be on the table in just 35 minutes!