September 2015

Prep and cook your raw veggies so they're ready to use for snacks, stir-fries, salads, sandwiches and wraps.

Soak beans overnight. Drain, rinse well and boil with fresh water until soft throughout. Use cooked beans as is, or use onion, garlic and spices to add layers of flavor as we did with our spiced refried bean recipe below. Use it as a delicious base for protein-packed burritos, taco salads, grain bowls, dips and sloppy Joes.

Make your own granola to serve with fresh fruit and your favorite yogurt for a quick breakfast.

Freezing 5 to 10 premeasured smoothie ingredients in individual freezer bags makes for easy breakfasts or speedy snacks.

A zesty maple Dijon sauce tops this protein-packed skillet meal that’s loaded with good-for-you kale and studded with cranberries for a pop of tart-sweetness.

Greet fall with this hearty salad layered in a Mason jar for easy transporting. 
For extra flavor and vibrant color, we’ve simmered the quinoa with beets.

Humble chicken breasts are dressed up by fragrant spices, and deliciously roasted Brussels sprouts, grapes and chickpeas. The CE team was absolutely wowed by the sweet and smoky flavor combination of this dish – who knew Brussels sprouts and grapes would go so perfectly together?

Ditch the store-bought chocolate spreads that contain nasty oils and sugars – with our 10-minute, 3-ingredient recipe, you'll get all the same luscious, chocolaty flavor without an ounce of guilt.

We’ve packed six health-boosting superfoods – oats, coconut, chia, cinnamon, maca and dark chocolate – into these chewy, delicious cookies for the ultimate on-the-run breakfast or snack that will truly satisfy your taste buds.

Enjoy a quick and delicious breakfast with this acai purée blended with creamy coconut milk and banana, then layered with colorful fruit and nuts.

Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.

Chia seeds are loaded with healthy omega fats, antioxidants, dietary fiber and protein. Oats are high in manganese and fiber plus they contain a type of fiber called beta-glucan, which has been shown to help regulate cholesterol levels. To top it off, cinnamon is helpful for blood sugar control, so you can add an extra dash, if desired.

Try this bright and clean 
twist on pesto pasta from Candice Kumai and enjoy 
a perfect and practical 
fuss-free meal tonight.

We love breakfast frittatas here at Clean Eating, but we know that time doesn’t always permit a leisurely morning meal. Enter these scrumptious Italian-style mini frittatas with tomatoes, chicken sausage, 
mozzarella and basil that are baked in a muffin tin for ultra-portability.

Sweet, rich and creamy bananas are a great source of fiber, minerals (such as potassium) and vitamins. Additionally, carrots are soaring with vitamin A and are known for their supply of the antioxidant beta-carotene. These orange root veggies are also filled with numerous other antioxidants and nutrients.

Try these no-bake almond butter and chocolate oatmeal bars for an after-school snack that is as healthy as it is tasty!

With less than 300 calories, this classic casual 
cake is ready for everyday indulgence.

Aromatic garam masala and pungent ginger infuse this warming stew. Try serving 
with whole-wheat naan 
or baguette.

Looking to incorporate more greens into your diet but don’t have the time? No more excuses. This avocado, spinach and pineapple smoothie is prepared almost entirely in advance. Simply add to a blender with water and start sipping.

Pure maple syrup and fresh rosemary pull the sweet flavor out of acorn squash in this gorgeous fall supper.

This signature Korean dish is like a deconstructed version of fried rice. Piles of ingredients top bowls of rice – and it’s up to the diner to mix everything together.

This creamy chowder uses fiber-rich sweet potatoes for a taste of fall. Here, we bump up the flavor even more by adding the shaved corn cobs to the simmering chowder to draw out flavor. Remove and discard cobs before serving.

This twist on mac ’n’ cheese is bursting with bold southwestern ingredients like sweet corn, creamy avocado and fresh cilantro. Try using 
tri-colored pasta shells for added visual appeal.

These easy muffins are only 155 calories per serving.

There's nothing ho-hum about this satisfying pasta dish layered with flavor thanks to a mix of basil, feta and eggplant and tomatoes bathed in a sweet-spicy marinade.

This simple roasted lemon chicken dinner leaves you with plenty of delicious leftovers!

These smokey, crispy quesadillas are ready in under an hour and weigh in at 470 calories for four wedges. Fit them into your meal plans this week!

Traditional Asian ingredients – soy sauce, rice vinegar and ginger – give ham and cabbage a nontraditional sweet and salty flavor. For a twist, we’ve paired this dish with farro, an ancient grain, instead of the traditional rice.

Inspired by the Danish smørrebrød 
(pronounced smuhr-broht), an open-faced sandwich, we layered creamy shrimp salad over crisp lettuce, roasted beets and whole-grain rye bread. Pickled onions add a sweet and crunchy punch.

Chapati is a type of unleavened bread common in South Asia. Prepare the dough first and let it rest while preparing the curry. The chapati cooks quickly, so finish it just before serving the meal.

These lean beef meatballs get topped with an exotic-tasting tomato sauce that features pomegranate molasses for a subtle tang and depth of flavor. Puréed cauliflower is a lighter, less-starchy stand-in for mashed potatoes. Garnish with additional cilantro springs.

En papillote is French for “in parchment” – a classic technique that holds in moisture and cooks food by the steam created inside the packet.

With sweet, salty and spicy notes, our healthier version of this classic dish has all the punch without excess salt and sugar. Once you start stir-frying, everything cooks quickly, so measure and chop all the ingredients before you heat the oil. To increase the heat, add up to 
1 tbsp red chile paste.