23 Healthy Clean Eating Recipes for Every Meal

Eating clean doesn’t have to feel restrictive or complicated. Whether you’re new to clean eating or looking to expand your recipe repertoire, we’ve curated 23 delicious, nutrient-dense recipes to inspire your meals. From veggie-packed breakfasts to satisfying dinners, these recipes will help you stay on track without sacrificing flavor.

What Is Clean Eating?

Before we jump into the recipes, let’s clarify what clean eating means. At its core, clean eating focuses on consuming whole, minimally processed foods. This means prioritizing fresh fruits, vegetables, lean proteins, whole grains, and healthy fats while limiting refined sugars, processed ingredients, and artificial additives.

Now, let’s explore these healthy and satisfying recipes that cater to vegetarians, health-conscious individuals, home cooks, and anyone looking to nourish their bodies.

Why Clean Eating Benefits Your Health

Clean eating isn’t just about weight management; it has a host of benefits, including:

• Better energy levels due to nutrient-dense foods.
• Improved digestion with fiber-rich whole foods.
• A stronger immune system from antioxidant-packed fruits and vegetables.
• Reduced risk of chronic diseases like heart disease and diabetes.

Statistics show that a diet rich in whole, minimally processed foods can lower the likelihood of disease. For example, studies report that diets emphasizing plant-based ingredients reduce the risk of heart disease by up to 25%. Clean eating is just one powerful step toward better health.

Breakfast Recipes to Start Your Day Clean and Refreshed

1. Zucchini, Corn & Egg Casserole

Start your day with this crustless quiche filled with fresh, nutrient-packed zucchini and sweet corn. It’s high in protein and perfect for a summer brunch or meal prep.

Ingredients

1. Zucchini – The star of the casserole! Fresh zucchini adds a tender and slightly sweet texture. You’ll need about 2 medium-sized zucchinis, sliced thinly.
2. Corn – Use fresh, frozen, or canned corn. Its natural sweetness is the perfect complement to the zucchini.
3. Eggs – The eggs act as the binding agent, holding the casserole together while adding protein. You’ll need 4 large eggs, whisked.
4. Cheddar cheese – For a savory, cheesy topping. Shred about 1 cup of sharp cheddar.
5. Onion and garlic – For an aromatic, flavorful base.
6. Milk – A splash of milk helps create a creamy consistency. Use about ¼ cup.
7. Spices – Add salt, pepper, and a pinch of paprika to enhance the dish’s flavor.

Process

1. Preheat the oven. Set your oven to 375°F (190°C).
2. Sauté the onions and garlic. Heat olive oil in a skillet over medium heat, then cook the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
3. Mix the ingredients. In a large bowl, whisk the eggs, milk, and spices together. Add the zucchini, corn, and sautéed onions to the mixture. Stir until evenly combined.
4. Transfer and top. Pour the mixture into a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
5. Bake. Place the dish in the oven and bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
6. Serve. Allow the casserole to cool slightly before serving. It pairs perfectly with a fresh green salad or a slice of crusty bread.

Nutrition Information (Per Serving)

• Calories: 200
• Fats: 10g
• Protein: 9g
• Carbs: 15g
• Fiber: 2g
• Sugar: 3g

Why It’s Great

This Zucchini, Corn & Egg Casserole is not only wholesome but incredibly versatile. Packed with fresh veggies and protein-rich eggs, it’s both nutritious and satisfying. The recipe is quick to assemble and perfect for busy weeknights or weekend brunches. Plus, it’s light on calories and loaded with fiber, making it a healthy choice.

Pro Tip: Bake in muffin tins for portion-controlled breakfasts.

2. Summer Skillet Vegetable & Egg Scramble

Got leftover veggies? Toss them into a skillet with eggs for a quick, veggie-filled start to your day. Nearly any combination of vegetables will work, making it a versatile favorite.

Ingredients:

• Eggs – You’ll need 4 large eggs as the base for this scramble. They’re a great source of protein, keeping you full and energized.
• Zucchini and Bell Peppers – Fresh, vibrant veggies bring loads of nutrients, fiber, and a burst of color.
• Cherry Tomatoes – For a juicy, tangy element that perfectly complements the other ingredients.
• Spinach – Adds a boost of iron, vitamins, and freshness to the dish.
• Onion and Garlic – These aromatics provide a flavorful foundation.
• Olive Oil – For sautéing the veggies and adding a bit of healthy fat.
• Salt and Pepper – To season and bring all the flavors together.

Process:

1. Sauté the Veggies – Heat a tablespoon of olive oil in a skillet over medium heat. Add chopped onion and garlic, and cook until fragrant, about 2–3 minutes. Toss in diced zucchini, bell peppers, and cherry tomatoes, and cook for another 5–7 minutes until the veggies are tender.
2. Add Spinach – Stir in fresh spinach and cook until it wilts, about 1–2 minutes.
3. Scramble the Eggs – Whisk the eggs in a bowl, season with salt and pepper, and pour into the skillet. Stir continuously until the eggs are fully cooked and fluffy, about 3–4 minutes.
4. Serve and Enjoy – Serve warm, optionally topped with your favorite herbs or a dollop of salsa.

Time to Make:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition Per Serving:

• Calories: 220 kcal
• Fats: 12 g
• Protein: 16 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 5 g

This recipe is not only quick and easy to prepare but also loaded with nutrients to power your day. The protein-rich eggs combined with fresh vegetables make it a light yet satisfying meal. Perfect for breakfast, lunch, or dinner!

3. Matcha Pancakes

For a breakfast treat that’s both indulgent and packed with antioxidants, these matcha pancakes are a game-changer. Top them with fresh berries for added vitamins and natural sweetness.

Ingredients:

• 1 cup all-purpose flour
• – 2 tablespoons matcha powder
• – 1 tablespoon sugar
• – 1 teaspoon baking powder
• – 1/2 teaspoon salt
• – 1 cup milk
• – 1 egg
• – Butter or oil for greasing the pan

Instructions:

1. In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and then mix in the milk.
3. Slowly pour the wet mixture into the dry mixture, stirring until just combined. Be careful not to overmix.
4. Heat a non-stick pan or griddle over medium heat and grease with butter or oil. Pour 1/4 cup of batter onto the pan for each pancake.
5. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional minute on the other side.
6. Serve hot with your choice of toppings such as fresh fruit, whipped cream, or maple syrup.

This matcha pancake recipe is a delicious twist on a classic breakfast staple. Matcha powder, made from finely ground green tea leaves, adds a unique earthy flavor and vibrant

Fresh and Hearty Lunch Options

4. Baked Falafel Sandwiches

This healthier, baked version of falafel is perfect for a midday meal. Serve it in whole-grain pita bread with tahini sauce and fresh vegetables. Bonus? It’s a grab-and-go option if you prep it ahead.

Ingredients:

• Chickpeas – You’ll need 1 can (15 oz) of chickpeas, rinsed and drained. These form the base of your falafel.
• Fresh herbs – Parsley and cilantro add vibrant, fresh flavors.
• Onion and garlic – For savory depth.
• Spices – Cumin, coriander, and a pinch of cayenne for warm, earthy notes.
• Flour and baking powder – Flour helps bind the mixture, while baking powder gives the falafel a little lift in the oven.
• Olive oil – For brushing and providing slight crispiness.

Process:

1. Preheat the Oven – Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Mixture – Add chickpeas, parsley, cilantro, onion, garlic, and spices to a food processor. Pulse until the mixture is combined but still slightly textured. Transfer to a bowl, stir in flour and baking powder.
3. Shape and Bake – Form the mixture into small patties or balls and place them on your baking sheet. Brush lightly with olive oil and bake for 25–30 minutes, flipping halfway through.
4. Assemble the Sandwiches – Serve in pita bread or wraps with hummus, tahini sauce, shredded lettuce, tomatoes, cucumbers, and pickles.

Serving Suggestions:

Enjoy your baked falafel inside warm pita bread slathered with hummus, or pair it with a crisp salad for a lighter meal. Add toppings like tahini drizzle, pickled onions, or hot sauce for extra flavor.

Nutrition Per Serving:

• Calories: 240
• Fat: 8g
• Protein: 10g
• Carbs: 30g
• Fiber: 7g
• Sugar: 1g

5. Spinach & Herb Turkey Burgers with Portobello “Buns”

Looking for a low-carb, fresh take on burgers? These use roasted portobello mushrooms as bread substitutes, paired with a tangy tzatziki topping.

Ingredients:

• 1 lb ground turkey
• 1 cup chopped fresh spinach
• 2 cloves of garlic, minced
• 1/4 cup chopped fresh herbs (such as parsley, thyme, and basil)
• Salt and pepper to taste
• Olive oil for cooking
• 4 large portobello mushrooms

Instructions:

1. In a large bowl, mix together the ground turkey, chopped spinach, minced garlic, and chopped herbs.
2. Season with salt and pepper to taste.
3. Form the mixture into four evenly-sized patties.
4. Heat a grill or pan over medium-high heat and lightly coat with olive oil.
5. Cook the burgers for approximately 6 minutes on each side or until they are fully cooked and reach an internal temperature of 165°F.
6. While the burgers are cooking, prepare the portobello mushrooms by removing the stems and gills with a spoon.
7. Lightly brush the mushroom caps with olive oil and season with salt and pepper.
8. Grill or cook in a pan for about 4-5 minutes on each side.
9. Assemble your burgers by placing them on top of the grilled portobello mushrooms.
10. Serve hot and enjoy your healthy, flavorful turkey and spinach burgers.

Additional Tips:

• For added flavor, mix in some crumbled feta cheese or diced onion into the burger mixture before shaping into patties.
• Instead of using traditional buns, try using whole wheat pita pockets or lettuce wraps for a lighter and healthier option.
• Don’t be afraid to get creative with toppings! Avocado, roasted red peppers, and tzatziki sauce make great additions to these burgers.
• If you’re vegetarian or vegan, substitute the turkey for a plant-based protein like black beans or lentils. The same method can be used to grill portobello mushrooms as the “bun” for your veggie burger.
• These burgers are also great for meal prepping! Make a batch ahead of time and store in the fridge or freezer for easy lunches or dinners during busy weekdays. Just reheat

6. Ginger-Dill Salmon with Avocado Salad

For an omega-3-rich lunch, pair flaky ginger-dill salmon with a creamy avocado and cucumber salad. It’s light yet filling, striking the perfect balance for midday dining.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• Salt
• Pepper
• Olive oil cooking spray
• 1 tablespoon grated fresh ginger
• 1 tablespoon dry sherry
• 1/4 cup chopped fresh dill
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 6 cups mixed greens or baby spinach leaves
• 1 avocado, diced

Instructions:

1. Preheat the oven to 375°F.
2. Season the salmon fillets with salt and pepper on both sides.
3. Coat a baking sheet or dish with cooking spray and place the seasoned salmon fillets on it.
4. In a small bowl, mix together grated ginger, sherry, chopped dill, olive oil, lemon juice, minced garlic, salt and pepper.
5. Pour the mixture over the salmon fillets and spread it evenly with a spoon or brush.
6. Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
7. In the meantime, prepare the salad by tossing together mixed greens or baby spinach leaves with diced avocado in a large bowl.
8. Once the salmon is done, remove it from the oven and let it cool for a few minutes before serving on top of the prepared salad.

7. Kale & Avocado Salad with Blueberries

Bursting with flavors, this salad combines kale, creamy avocado, and sweet blueberries. Add a sprinkle of goat cheese for a satisfying tang.

8. Chopped Cobb Salad with Chicken

A lighter twist on the classic Cobb salad, this recipe includes lean chicken, vibrant greens, and a creamy avocado dressing that ties everything together.

Filling and Flavorful Dinner Recipes

9. Vegetarian Slow-Cooker Pozole

Swap pork for protein-packed cannellini beans in this vegetarian take on the rich Mexican stew. Poblano peppers add a smoky flavor, making it deeply comforting yet light.

Ingredients

• Hominy – You’ll need 2 cans of drained and rinsed hominy. This key ingredient provides the soup with its iconic texture and flavor.
• Vegetable broth – Use high-quality store-bought or homemade vegetable stock for a rich base.
• Onion and garlic – These aromatics lay the foundation for a deep, savory flavor.
• Zucchini and bell peppers – Fresh veggies that add color and nutrients to the soup.
• Canned diced tomatoes – For a tangy, tomatoey kick.
• Spices – Chili powder, cumin, oregano, and smoked paprika add bold and smoky layers of flavor. Start small if you’re spice-sensitive, then adjust to taste.
• Lime juice – Adds a touch of brightness and balance.
• Optional toppings – Shredded cabbage, radishes, avocado slices, fresh cilantro, and tortilla strips for added crunch and flavor.

Process

1. You can find the complete recipe at the bottom of this post, but here’s a quick guide:
2. Prepare your slow cooker. Add the hominy, vegetable broth, onion, garlic, diced tomatoes, zucchini, bell peppers, and spices to the slow cooker. Stir well to combine.
3. Cook. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well-developed.
4. Adjust seasoning. Just before serving, stir in fresh lime juice and add salt and pepper to taste.
5. Serve. Ladle the pozole into bowls and add your favorite toppings.

Nutritional Information (Per Serving)

• Calories: 180
• Fats: 3g
• Protein: 6g
• Carbs: 34g
• Fiber: 7g
• Sugar: 4g

This recipe is both healthy and satisfying, making it a fantastic choice for lunch or dinner.

10. One-Skillet Garlicky Salmon & Broccoli

This 20-minute meal combines salmon, broccoli, and red peppers in one pan. Minimal prep and cleanup make it ideal for busy evenings.

Ingredients

• Salmon fillets – 4 boneless fillets, about 6 ounces each.
• Broccoli florets – 3 cups of fresh chopped broccoli.
• Garlic – 3 cloves, minced, bring in loads of flavor.
• Olive oil – 2 tablespoons for richness and even cooking.
• Lemon juice – Freshly squeezed to enhance the flavors.
• Salt & pepper – To season everything perfectly.
• Paprika (optional) – A pinch for a smoky kick and color.

Process

You can have this healthy and flavorful meal on the table in less than 25 minutes! Here’s how to make it step by step:

1. Heat the skillet: Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Cook the salmon: Season the salmon fillets generously with salt, pepper, and paprika (if using). Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, then remove from the skillet and set aside.
3. Sauté the broccoli: Add the remaining olive oil and minced garlic to the same skillet. Toss in the broccoli florets and cook for 6-8 minutes, stirring occasionally, until tender yet crisp.
4. Combine & serve: Squeeze fresh lemon juice over the broccoli and return the cooked salmon to the skillet for 1 minute to reheat. Serve immediately and enjoy!

Nutritional Information (Per Serving):

• Calories: 320
• Fats: 18g
• Protein: 33g
• Carbs: 7g
• Fiber: 3g
• Sugar: 2g

This quick recipe is not only delicious but also packed with nutrients, providing a balanced meal suitable for lunch or dinner. Best of all, it’s a one-pan dish, making cleanup a breeze.

11. Zucchini Lasagna Rolls

Craving lasagna but want to keep it light? Swap traditional noodles with thinly sliced zucchini filled with ricotta and spinach. It’s gluten-free and irresistibly cheesy.

Ingredients

• 3 medium zucchinis – Thinly sliced lengthwise into ribbons. A mandoline slicer works best for this!
• 1 cup ricotta cheese – You can use part-skim or whole-milk ricotta for creaminess.
• 1/2 cup grated Parmesan – Adds savory depth and pairs perfectly with the ricotta.
• 1 large egg – Helps bind the ricotta filling.
• 1 cup marinara sauce – Look for your favorite brand or make it homemade!
• 1 1/2 cups shredded mozzarella – For that gooey, melted topping.
• Fresh basil – For garnish and added flavor.
• Olive oil, garlic powder, salt, and pepper – To season the zucchini rolls and filling.

How to Make Zucchini Lasagna Rolls (Serves 4)

1. Prepare the zucchini: Preheat your oven to 375°F (190°C). Lightly salt the zucchini ribbons and set them aside for 15 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make the filling: In a mixing bowl, combine ricotta cheese, Parmesan, egg, garlic powder, salt, and pepper. Mix well.
3. Roll and assemble: Spread 1 tablespoon of ricotta filling onto each zucchini strip and roll it up tightly. Arrange the rolls in a baking dish with marinara sauce spread at the bottom.
4. Top and bake: Sprinkle shredded mozzarella over the zucchini rolls. Cover with aluminum foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and golden.
5. Serve: Garnish with fresh basil and enjoy warm.

Nutrition Per Serving (Approximate)

• Calories: 280
• Fats: 16g
• Protein: 19g
• Carbs: 12g
• Fiber: 3g
• Sugar: 5g

This meal is not only satisfying but also low in carbs and packed with veggies, making it a healthier alternative to traditional lasagna. Perfect for meal prep or a comforting dinner!

12. Tofu & Vegetable Curry with Zucchini Noodles

Combine tofu and vibrant veggies in a creamy Thai-style curry, served over zucchini noodles. This one-skillet dish is a must-try for fans of bold flavors.

Ingredients

• Tofu – Pressed and cubed, tofu provides a rich source of plant-based protein.
• Coconut milk – Creates a creamy base, adding a subtle sweetness and richness.
• Zucchini noodles – A low-carb alternative to traditional pasta, keeping the dish light and fresh.
• Bell peppers – Add a touch of crunch, sweetness, and vibrant color.
• Carrots – For an extra dose of fiber and natural sweetness.
• Red curry paste – Infuses the dish with bold and authentic Thai flavors.
• Garlic and ginger – Essential aromatics to enhance the depth of flavor.
• Vegetable broth – Helps balance the sauce and keeps it light.
• Oil – For sautéing the veggies.
• Lime juice – Brings a refreshing tang for balance.
• Salt & pepper – To taste.

Instructions

1. Prep the tofu – Heat oil in a pan. Sauté the tofu cubes until golden and slightly crispy. Remove and set aside.
2. Sauté aromatics and veggies – Add garlic and ginger to the pan and cook till fragrant. Toss in bell peppers and carrots, cooking for 5 minutes or until slightly tender.
3. Make the sauce – Stir in the red curry paste and slowly pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
4. Add zucchini noodles and tofu – Once the sauce thickens slightly, add the zucchini noodles and tofu. Cook for 3-5 minutes until noodles soften.
5. Finish with lime – Squeeze fresh lime juice over the dish, season with salt and pepper, and your delicious curry is ready to serve!

Nutrition Facts (Per Serving):

• Calories: 320
• Fats: 18g
• Protein: 14g
• Carbs: 12g
• Fiber: 4g
• Sugar: 6g

Cooking Time

From start to finish, this recipe takes about 30 minutes to prepare, making it an ideal weeknight meal!

13. Roasted Salmon Caprese

This quick and easy recipe combines the vibrant flavors of fresh Caprese salad with rich, flaky roasted salmon. It’s a perfect dish for those looking for a healthy, protein-packed meal that’s light yet satisfying. Get ready to enjoy a balanced and flavorful dinner in just 30 minutes!

Ingredients

• Salmon fillets – Four skin-on fillets, about 6 ounces each. Salmon is the superstar here, loaded with omega-3s and high-quality protein.
• Cherry tomatoes – Juicy and sweet, these roast beautifully alongside the salmon.
• Fresh mozzarella – Creamy and mild, it’s essential for the Caprese goodness.
• Fresh basil leaves – Bright and aromatic, they add a classic herbaceous touch.
• Balsamic glaze – Sweet and tangy, it enhances the flavor profile of the dish.
• Olive oil – For roasting the salmon and tomatoes to perfection.
• Salt and pepper – To bring out the natural flavors of every ingredient.

Instructions

You can find the detailed recipe with measurements at the bottom of this post, but here’s an overview to guide you through the process:

• Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze!
• Season the salmon: Drizzle olive oil over the salmon fillets, then sprinkle with salt and pepper.
• Add the tomatoes: Scatter the cherry tomatoes around the salmon on the baking sheet.
• Roast: Bake in the preheated oven for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
• Top with mozzarella and basil: Remove from the oven, add mozzarella slices on top of the salmon, and garnish with fresh basil leaves. Drizzle balsamic glaze generously for a perfect finish.

Nutrition Facts

Per Serving:

• Calories: ~350
• Fat: 21g
• Protein: 30g
• Carbs: 5g
• Fiber: 1g
• Sugar: 3g

This dish is not only delicious but also heart-healthy, gluten-free, and low-carb. Whether for a weeknight dinner or a dinner party, this recipe is sure to impress and deliver on flavor!

14. Cheesy Spinach-&-Artichoke-Stuffed Spaghetti Squash

Replace traditional pasta with spaghetti squash and enjoy all the creamy goodness of spinach and artichoke dip in casserole form.

15. Lemon & Turmeric Chicken Soup

This vibrant soup packs anti-inflammatory turmeric and protein-rich chicken into one comforting bowl. Perfect for when you need a nourishing meal to warm you up.

Ingredients

• Chicken breasts or thighs: Provides a rich source of protein.
• Turmeric: Adds a warm, earthy flavor and delivers anti-inflammatory benefits.
• Fresh lemon juice: Brightens the soup with a tangy kick and boosts immune health.
• Garlic and ginger: Gives aromatic depth and supports digestion.
• Onion and carrots: Classic soup staples for a subtle sweetness.
• Chicken broth: The base for a rich and comforting flavor.
• Coconut milk (optional): Adds creaminess for a velvety texture.
• Salt and pepper: Enhances all the flavors.
• Fresh parsley or cilantro: For garnish and a hit of freshness.

Process

1. You can find the full recipe with exact measurements in the video, but here’s a quick guide so you can get cooking right away!
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until fragrant (about 3-5 minutes).
3. Add the spices and chicken: Stir in turmeric, salt, and pepper, then add chicken, searing lightly on both sides.
4. Build the soup base: Pour in chicken broth, add carrots, and bring to a boil. Reduce heat and simmer for 25-30 minutes, until chicken is tender.
5. Shred the chicken: Remove the chicken from the pot, shred it using two forks, then return it to the soup.
6. Brighten it up: Stir in fresh lemon juice and coconut milk (if using), then simmer for another 5 minutes.
7. Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley or cilantro, and enjoy!

Nutrition Facts

Per Serving:

• Calories: ~350
• Fat: 15g
• Protein: 34g
• Carbs: 8g
• Fiber: 1g
• Sugar: 3g

This Lemon & Turmeric Chicken Soup is a wholesome meal that’s light on carbs, dairy-free (if you skip the coconut milk), and loaded with bold, comforting flavors. It’s ready in about 35-40 minutes, making it an accessible and healthful option for just about anyone.

Healthy Desserts and Snacks

16. Banana Split Nice Cream

Indulge in a creamy, dairy-free treat that’s made entirely of frozen bananas. Add toppings like berries, chia seeds, or cacao nibs for extra texture and nutrients.

17. Mini Chocolate Hazelnut Cakes

These individual-sized cakes are rich, decadent, and made with clean, simple ingredients. A perfect weekend baking project!

18. Blueberry Cheesecake Squares

These no-bake blueberry cheesecake squares are made with wholesome ingredients like Greek yogurt and almond flour for a guilt-free dessert.

19. Frozen Banana Pops

A simple treat, this snack involves dipping bananas in dark chocolate and rolling them in crushed nuts or coconut shreds. Freeze until solid for a refreshing bite.

Clean Eating Meal-Prep Staples

20. Basil Pesto Pasta with Grilled Vegetables

This hearty pasta dish uses whole-grain pasta and a fresh basil pesto to tie together grilled veggies like zucchini, eggplant, and bell peppers.

21. Herbed Tomato Gratin

Sweet summer tomatoes shine in this dish, layered with crusty cubes of bread for a satisfying yet light meal. Serve it with a fresh green salad.

22. Spinach & Feta-Stuffed Portobello Mushrooms

These stuffed mushrooms mimic the flavors of the classic spanakopita. They’re quick, vegetarian, and packed with earthy, cheesy goodness.

Ingredients

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Process

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Brush the Portobello mushroom caps with olive oil on both sides and season lightly with salt and pepper. Place them on a baking sheet.
2. Sauté the Spinach: Heat a skillet over medium heat. Add a drizzle of olive oil and sauté the garlic until fragrant, about 30 seconds. Add the chopped spinach and cook until wilted, about 2-3 minutes.
3. Make the Filling: Transfer the cooked spinach to a bowl. Add the crumbled feta, grated Parmesan, dried oregano, and a pinch of salt and pepper. Mix well to combine.
4. Stuff the Mushrooms: Spoon the spinach mixture evenly into the mushroom caps, pressing it down gently to pack.
5. Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is lightly golden on top.

Per Serving:

• Calories: 120
• Fats: 7g
• Protein: 6g
• Carbs: 8g
• Fiber: 2g
• Sugar: 2g
• Serving Suggestions:

Serve these stuffed mushrooms as an impressive appetizer, a light main course, or a flavorful side dish. Pair them with a fresh salad or roasted vegetables for a complete, nutritious meal.

23. Lemony Lentil Soup with Collards

This hearty soup makes use of pantry staples like lentils while developing rich flavor with lemon juice and spices like coriander.

Take the Next Step Toward Cleaner Eating

Building a repertoire of go-to clean eating recipes is the first step toward sustaining a healthier lifestyle. These 23 healthy clean eating recipes provide options for every meal, from hearty breakfasts to indulgent desserts, keeping flavor and nutrition in harmony.

Want more personalized guidance? Subscribe to our weekly meal plans or explore similar recipes for more inspiration. Clean eating doesn’t have to be a chore when you’re armed with a delicious plan!