Think you can't enjoy a dessert if you're concerned about fatty liver disease? This lemony loaf will prove you can snack on something sweet without worrying about your liver.
You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.
Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.
Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.
These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.
This hearty breakfast casserole, stuffed with blueberry cheesecake filling (yes, that's the clean version) is sinful to be sure, but only - believe it - 285 calories!
If you thought baking your own bread was too difficult, this light and easy clean eating whole wheat bread recipe will make a convert of you. Eric Pater, our Success Story champ and chef at City Cafe in Rochester, Minnesota, created this recipe that you can store in your arsenal for years to come.