Pecan-Crusted Chicken with Sautéed Asparagus & Mushrooms
Chicken gets coated in a seasoned, nutty mix and baked for a crispy pecan-crusted chicken dinner.
Chicken gets coated in a seasoned, nutty mix and baked for a crispy pecan-crusted chicken dinner.
These grain-free waffles use almond flour instead of wheat flour for added protein. Because they’re gluten-free, they work best on a mini waffle iron, but making 4 full-size waffles is an option, too.
Shiitake mushrooms, both in the patty and sautéed as a topping, add a wonderfully deep flavor to these burgers.
Rich chicken bone broth, ginger, garlic, cayenne and lemon juice boost your immune system in this quick, nourishing chicken noodle soup.
This better-for-you version of salisbury steak has all the taste appeal of the original but uses only wholesome ingredients to give it more of what you need and less of what you don’t.
Don't be fooled – lettuce wraps can be hearty with the right filling! This mixture uses ground beef and a combination of mushrooms including cremini plus your choice of shiitake or enoki for a satisfying meal.
A dairy-free ranch dressing smothers this cleaner take on the classic salad with hearty turkey breast, bacon and avocado. Top with herbs or microgreens for a pretty presentation.
We created this beautiful layer cake to celebrate Clean Eating's 10th anniversary, but it is perfect for celebrating birthdays, baby showers or even Sunday dinner! It's all clean, of course, made with whole-wheat flour and a raspberry chia filling.
Orange juice, smoked paprika and jalapeño join forces in this spicy, zesty marinade.
This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.
Even faster than delivery, these pizzas are made with just a handful of ingredients. Choose your favorite for a savory meal or make all three for a larger crowd.
This make-ahead Asian-inspired ginger apricot chicken recipe goes from freezer to crockpot, making weeknight cooking a snap.
This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.
Need an effortless dinner or a pinch hitter for Thanksgiving? Try this recipe from Shortcut Cooking: Easiest-Ever Clean Meals.
Riced cauliflower is the hero of these crisp and savory waffles that are fit for breakfast or dinner, and require just 10 minutes of prep.
These spicy fermented beans are delightful chopped into a salad, served as a side dish or simply eaten straight from the jar.
This unique chili combines both tomatillos and grape tomatoes for maximum flavor. Serve with toppings of your choice: sour cream, green onions or lime wedges.
Pear is the surprising ingredient that adds a subtle sweetness without competing with the savory flavors in this soup. The addition of lime leaf is optional but adds a nice zing – strips of lime zest works just as well.
Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.
Your childhood favorite gets a clean eating makeover thanks to a lightly spiced, gluten-free coating and being baked instead of fried.
Usher in fall with this fragrant pumpkin bread made from gluten-free rice flour and warming spices.
Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.
These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast. Get creative with chopped fruit and nuts of your choice for sprinkling between layers and on top.
In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.
Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.
The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.
How do you clean up a classic comfort food like mac & cheese? Bingo! By blending in vitamin-rich cauliflower.
Sour cream adds richness and fluffy texture to these decadent cupcakes topped with a fudgy, date-sweetened espresso buttercream – you’d never know they were 100% whole wheat!
Sorghum is a gluten-free seed with a mild flavor and slightly chewy texture. When paired with red beans and shrimp for the Instant Pot, it puts a healthy spin on old-fashioned red beans and rice.
Want to do some easy batch cooking with your Instant Pot? Omit the sweet potatoes and broccoli and double the zesty chicken and barbecue sauce ingredients – the leftovers freeze beautifully.
It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.
This quick-and-easy pizza dough is perfect for throwing on the grill and makes enough for two pizzas. Use the dough to make our Barbecue Chicken and Pineapple Turkey Bacon Pizzas, or use it as a base for your own favorite toppings.
Serve with cooked pasta, spoon over grilled fish or spread over whole-grain crusty bread and top with halved grape or cherry tomatoes.
Whole-grain cornmeal contains a high concentration of the carotenoids lutein and zeaxanthin. These carotenoids protect your peepers from harmful blue light and decrease your chances of developing age-related macular degeneration.
A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.
Cacao is a superfood that provides a mood-boosting, energy-enhancing effect by triggering the release of the “love drug” neurotransmitter phenethylamine (PEA), which also helps improve focus.
The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.
This fork-and-knife flatbread is spread with herby, creamy ricotta and then loaded with sweet and savory veggies for a fresh take on Middle Eastern street food. Be sure to buy a good-quality full-fat ricotta for the best results. The vegetables are adaptable, so use whatever looks good at your farmers’ market this week!
The long, slender stems of broccolini are completely edible, so don’t ditch them. Add a serving of whole grains such as freekeh, bulgur or millet to complete this vegetarian meal, or serve the vibrant greens alongside grilled fish or chicken.
Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next barbecue or breakfast. Garnish with a little citrus zest for extra brightness.
Chia seeds are tiny powerhouses filled with omega-3s, fiber, protein and antioxidants. Thanks to the protein and fiber they contain, chia seeds can help keep you satiated throughout the day.
To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.
This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.
This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.
Ten minutes and five ingredients are all it takes to make these sweet, chewy clusters – no oven required!
The base of these muffins is just mildly sweet, meaning you can go one of two ways with your add-ins: Incorporate dark chocolate chips for a sweet version, or add sesame seeds and green onions for a savory spin.
Chia seeds are the secret ingredient that helps this jam plump up in your fridge – you simply stir them into cooked and mashed berries and let them work their magic.
Why reach for a processed energy bar when you can make your own all-natural, low-sugar bar in 30 minutes?
Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.
All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.
A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping. We combine cornmeal with whole-wheat pastry flour in this recipe, but you can easily make it gluten-free: Swap out the pastry flour in the muffin for a gluten-free flour blend, and use 1½ tbsp each gluten-free oat flour and gluten-free flour blend to replace the pastry flour in the topping.
These fruit-and nut-packed energy bites are the ideal grab-and-go snack, perfect for any time of day.
High-protein teff creates a rich porridge that can be combined with fruits of all varieties. Lightly spiced, this sweet and creamy breakfast is an ultra-satisfying way to start the day.
We trade gluten-free hazelnut flour for whole wheat for this grab-and-go breakfast or snack, bursting with beautiful red raspberries.
Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.
You can use any type of mozzarella on these eggs Benny – fresh, hard or a smoked variety. Or you can skip the dairy and use a soft nut cheese.
There’s nothing fussy about this double-decker carrot cake. Rather than slicing each cake in half to make four layers, you simply stack the cakes on top of each other – with a thick layer of frosting in between – to make a rustic dessert that no one will believe is 100% grain-free. Top with chopped toasted walnuts or spiralized carrots for an impressive finishing touch.
The final step of this recipe, removing the loaf from the pan and baking it directly on the oven rack, might seem unusual, but it’s key to achieving a gorgeous golden crust – a genius method inspired by Wellness Bakeries. Use ground golden flaxseeds for this recipe; they have a more buttery taste than regular flaxseeds and the color blends seamlessly into the bread. Wrap the finished loaf in plastic wrap and store at room temperature for up to three days, or refrigerate for up to one week. You can also freeze it sliced and pop it straight into the toaster oven.
This super yummy coconut yogurt is a really simple way to get good dairy-free fats and healthy probiotics into your diet. Celebrity chef Pete Evans makes this once or twice a week and uses it in smoothies, sprinkled on top of paleo muesli or eats it straight out of the jar.
These carrot fries provide a boost of antioxidants, including the nutrient beta-carotene, which is converted to vitamin A in the body. The vitamin contributes to the health of your skin, eyes and immune system.
Russet potatoes are a rich source of the water-soluble vitamin B6, which is necessary for red blood cell formation and for brain and nervous system health. Bright red in color, sumac adds a tangy pop to ordinary fries.
The crowning jewel for this flavorful balsamic chicken? A probiotic-rich yogurt sauce that's made simply with whole-milk yogurt, Dijon and garlic.
A serving of fava beans offers a whopping 9 grams of fiber, which makes these legumes a perfect partner for lean lamb.
Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. If you can't find kabocha, substitute butternut squash.
Be sure to use almond flour, which is made from finely ground skinned raw almonds, rather than almond meal, which is coarser and often made from skin-on almonds. Cook and mash the sweet potato the night before so you can easily whip up these pancakes in the morning.
Cassava flour, made from the cassava root, has a neutral flavor and makes a great stand-in for wheat flour in this gluten-free take on chicken strips. The coconut coating on the chicken can be delicate, so use a thin spatula –not tongs – to flip the chicken.
For a winter pick-me-up, try CE’s activated charcoal juice that’s tangy and sweet with a little bit of spice. Keep it mind that activated charcoal can interact with certain medications, so it’s best to check with your doctor before taking it.
This light and fluffy cake has a creamy caramel sauce that soaks into it for extra sweetness and stickiness.
You'll save money and eat cleaner when you make your own almond milk at home. All you need is a blender, a nut bag and some almonds!
This hearty bean soup is brimming with veggies like celery, onion, carrot and zucchini.
There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you'll need, but here's a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day.
We want you to eat more chocolate. As a top source of antioxidants, cacao powder is known to promote heart health. Additionally, it's one of the best sources of magnesium, which helps relax muscles and regulate blood pressure.
This sweet spin on a classic features nutritious cashews, which are one of the best whole-food, plant-based ways to recreate the taste and feel of dairy. Plus, cashews boast a high amount of important minerals such as iron. Strawberries are a wonderful low-sugar fruit rich in vitamin C, an antioxidant vitamin that's essential for skin health.
Blue Majik is a natural extract of spirulina that’s mainly composed of phycocyanin, a bright blue pigment with antioxidant effects that may help boost your immune system and fight cell and DNA damage. Phycocyanin is also a natural anti-inflammatory that may help relieve pain after workouts.
Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.
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.
A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.
Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.