Need a new clean recipe to try out for dinner tonight? Consider these latest recipes from Clean Eating Magazine.
By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.
Jicama adds a crunchy kick to this simple salad. Save time by using any cooked chicken you have on hand.
Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite.
Sweet strudels tend to steal the spotlight, but it's time to take this flaky pastry to the savory side.
Sherry adds a rich nutty note to this mushroom sauce, which we’ve made extra-creamy by stirring in tangy cream cheese.
Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.
There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).
Blending cashews with lemon juice and hot water creates a luscious cream for this plant-based take on comforting stroganoff. Mushrooms are full of umami taste, which gives the sauce full-bodied flavor in a fraction of the time it takes to make the original beef version.
A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.
Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.
In this recipe, we use pomegranate juice, honey and lemon to make a molasses. To save time, you can use 1/3 cup prepared pomegranate molasses. Look for one without additives or preservatives.