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This rich creamy cheesecake may only have five ingredients but is oozing with an abundance of flavors

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.

Thanks to its namesake legume and sweet potatoes, this coconut-laced lentil soup packs a whopping 8 grams of fiber!

Try these amazing pumpkin-laced Clean Eating pancakes, made using whole-wheat flour or a gluten-free alternative - either way, you'll fall hard for our bacon and apple topping.

Sweet delicate crab shines in this simple but delectable dish with zesty lemon, fresh parsley and a touch of chile!

Trade your heavy, deep-fried buffalo chicken sandwich for an open-faced version that's dripping with spicy, saucy flavor - not fat.

Look forward to lunch time thanks to this make-ahead falafel recipe, topped with a tangy feta- and herb-laced yogurt sauce.

Toasted in oil until golden brown, these Fideos (Spanish for noodles) are paired with a rich and flavorful tomato sauce and then tossed with savory shrimp or topped with an egg, served sunnyside up.

Don't forget about dessert! Yes, you can actually make this decadent fruity crisp on the grill. Try serving it with a dollop of vanilla or plain yogurt.

To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!