A meal version of the popular 7-layer dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.
Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.
Korma is one of the mildest Indian curries out there, but we’ve kicked it up a notch with fiery fresh chiles. You can take the cayenne down to ¼ tsp if you prefer a slightly milder version. A combination of soaked and blended cashews and yogurt give this satisfying vegetarian main an ultra-creamy texture. Serve with whole-grain naan.
This Mixed Pepper Slaw with Mango, Jicama & Cilantro Lime Dressing Recipe is full of colorful bell peppers that are an excellent source of carotenoids.
Maine lobster mixed with sweet mango and fresh jicama is topped with a refreshing cucumber vinaigrette in this recipe. Surprise your guests with this elegant salad that takes only 25 minutes make.
Layering half of the cheddar inside this casserole ensures every bite is cheesy. Ancho chile powder gives this dish a touch of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chile powder instead. Serve with lime wedges for a hit of acidity.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Fragrant cilantro replaces traditional basil in our easy Clean Eating recipe for pesto sauce, which pairs beautifully with juicy pork, hearty potatoes and sweet plantains.
A slow-and-low cooking method ensures this extra-lean roast cooks up tender and moist, while a mix of exotic spices imparts a satisfying flavor profile.
Every clean eater should have a tried-and-true chili recipe in his or her culinary arsenal. We’ve added chipotle peppers and tomatillos for a fresh take on the old family favorite. With just 15 minutes of advance prep, you can leave the kitchen for the afternoon and return to a delicious home-cooked meal. This chili can be made ahead and stored in a resealable container in the freezer for up to 1 month.
Your whole family will be cheering olé at the sight of these savory little pockets of sweet potato, black beans and gooey mozzarella.
Sweet and spicy chicken tops saucy pinto beans in this easy recipe. For a change, you can make this dish into a wrap – simply shred the chicken and serve it with the beans in warm whole-wheat tortillas.
Shirataki is a low-carbohydrate noodle made from konjac root. If you can’t find shirataki, try kelp noodles or add an organic medium-firm tofu, crumbled or diced, to the stir-fry instead.
A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.
We lighten up this sports bar classic just in time for the big game!
Savor this beef and chickpea chili on those cold winter nights when all you want is a warming bowl of comfort.