Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.
Rapini, which also goes by the name broccoli rabe, is a calcium-rich green with an assertive, bitter taste that mellows nicely when cooked. You can make the dough the night before; once it’s kneaded, simply place in a large greased zip-top bag and let it rise in the fridge overnight. Bring the dough to room temperature before using to make it easier to roll out.
Flank steak is a relatively inexpensive lean cut that boasts a fantastic beefy flavor. It can be tougher than other steaks, which is why we pound it out thin before stuffing with the savory mushroom filling.
Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.
While it’s not traditional to cook jambalaya in a skillet – it’s typically made in a pot – spreading it out helps it cook more quickly. It also means the top can get sprinkled with panko and finished under the broiler, adding a crunch that complements the hearty mixture.
Pulsing cauliflower in your food processor turns the veggie into a versatile rice substitute that’s lower in calories and carbs than rice. Here, we sauté it with Indian spices and serve with crispy chickpeas and a rich curry sauce.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?
Protein-rich quinoa replaces rice in this homemade sushi that will keep you going all day long with energy to spare. Our miso dipping sauce is to die for – you’ll want to make extra to use as a dip or to drizzle over chicken, tofu or your favorite grain bowls.
No need to stop in at your local taco joint for a bite – we’ve got you covered while on the run. These cheesy quesadillas are packed with spinach then dipped in a fragrant cilantro and avocado dipping sauce.
Here’s a radical idea: Instead of a yogurt, fruit and granola parfait in a bowl, why not freeze all those same ingredients into an ice pop? You can make a batch in advance then pull them out of the freezer when you’re ready. One pop makes a great snack, but you may want a couple of them for breakfast.
An unexpected combination of sweet potato, almond butter and mango yields delicious results our team lapped up. To speed up the process, you can prep a couple of batches at a time and keep them in the freezer – simply add all ingredients to a zip-top freezer bag except the juice, water and vanilla. When you’re ready, add to a blender with the liquids, whiz it up and go.
Gruyère, a hard cheese, melts perfectly when placed under the broiler. Topped with browned Japanese mushrooms, this savory toast is fit for any time of day.
Smashed avocado steps in for cream cheese and is a decadently creamy base for smoked salmon and herbaceous dill.
Egg adds a protein boost while avocado acts as a healthy source of fats in this hearty toast recipe that is sure to please. Looking for a gluten-free option? CE has got you covered!
When you get home with your groceries, wash, dry and prep your greens before putting them away in the fridge. This little trick will make you far more likely to toss them up for salads, layer on sandwiches or stir into soups and stews. Be sure to store your greens with a damp cloth or towel in a resealable bag to keep them at their freshest. Use greens in pastas, wraps, sandwiches, stews and soups, or enjoy them raw paired with your favorite Clean Eating salad dressing, like the one in our Easy Garlic Chile Greens.
For a quick add to your morning smoothie, oatmeal or breakfast bowl, make your own protein powder using staples you may already have in your pantry. It's cost-efficient and much easier than you’d think. Our Ultimate Chocolate Protein Powder is packed with healthy essential fatty acids (EFAs) from chia and hemp, and it contains antioxidant-rich cacao powder. Paired with a cup of organic soy milk, it'll give you more than 20 grams of satiating protein. The powder can be used within a few days, or frozen in individual servings for up to 1 month.
A combination of sweet and savory, this toast combines creamy ricotta with juicy cherry tomatoes and is drizzled with golden honey for the perfect touch of sweetness.