organic evaporated cane juice
Liven up any gathering with this gingerbread roll that can be made in advance and refrigerated until guests arrive.
Make the most of your farmers’ market haul with this decadent 5-ingredient mousse that blends fresh strawberries with rich mascarpone cheese and whipping cream.
This zesty sorbet has only three ingredients but it is bursting with flavor.
These blender pancakes couldn't be any easier, making these a great weekday breakfast option. Just blend, cook and eat!
Punch up traditional balsamic vinaigrette with touch of Sriracha sauce.
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.
Made with a combination of gluten-free flours including millet, almond and rice flour, this loaf is soft and zesty with a luxurious glaze over top – you’ll never even miss the wheat.
Bananas are the secret ingredient that help keep this coffee cake so deliciously moist. Always go for bananas that are well ripened for a more flavorful cake.
We don’t typically think of them in desserts, but herbs go really well with all kinds of fruit flavors. Here, basil complements lime for a sweet-tart treat.
Make your own buns with our recipe or use whole-grain English muffins to soak up all the aromatic pan juices from the beef.
This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.
Confused about how to sweeten your foods and keep them clean? We've got five natural sweeteners that work like a charm!
With a shorter cooking time, this orange-infused salmon is a great dish to throw in the slow cooker before heading out to run errands. You’ll look forward to coming home to this light and fresh meal.
We borrowed the soft, light topping of a classic pie, cleaned it up and popped it onto a moist lemony cupcake for a lovely single-serving dessert!