I take pleasure in exploring recipes that fall under the category of clean eating, and I find them to be both delicious and satisfying to the nutritional needs of my body. Here, I will share some of my all-time favorite “go-to” clean-eating recipes that I know not only you but also your family and friends will love.

They are: creamy Avocado Toast, light and fresh Quinoa Salad, hearty Zoodle Bolognese, nourishing Overnight Oats, a vibrant Buddha Bowl, savory Cauliflower Rice Stir Fry, delightful Chia Seed Pudding, Sweet Potato Toast, smoky Jackfruit Tacos, fluffy Almond Flour Pancakes, and an energizing Matcha Smoothie Bowl.

The 11 Best clean eating recipes

1. Avocado Toast

Avocado toast is a straightforward but delightful dish that showcases creamy mashed avocado. The dish features delectable avocado that’s been mashed and seasoned with olive oil, fresh lemon juice, salt, and pepper.

That creamy avocado mix is then lovingly slathered on warm, toasty, and crispy whole grain bread. Optional toppings include sliced radishes, red pepper flakes, or cherry tomatoes.

Ingredients

1 ripe avocado
2 slices of whole grain bread
Salt to taste
Pepper to taste
1 tablespoon of olive oil
1 tablespoon of lemon juice
Optional: red pepper flakes, cherry tomatoes, or radish slices for garnish

Instructions

1. Brown the whole grain bread, sliced, until it is crispy and has a golden appearance.

2. Toasting the bread, cut the avocado in half. Remove the pit and scoop out the flesh into a bowl.

3. Add olive oil, lemon juice, salt, and pepper to the avocado; then mash with a fork until creamy but slightly chunky.

4. Evenly spread the avocados, which have been mashed, over the toasted bread. If desired, top with red pepper flakes, cherry tomatoes, or sliced radishes. This is an acceptable meal for any time of the day.

2. Quinoa Salad

Quinoa Salad is a nourishing dish that spotlights the grain itself, along with the other basic components of a salad: the cherry tomatoes (which are sweeter than regular tomatoes), the cucumber, the red onion (which you can taste but not see), and the fresh parsley (which is nicer than the dried kind). And then there’s the dressing, which is vibrant but thankfully not too lemony.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Instructions

1. Wash the quinoa with cold water and mix it with 2 cups of water in a pot. Bring this mixture to a boil over high heat, then quickly lower the heat to maintain a gentle simmer. Cover the pot and allow it to simmer for about 15 minutes, or until the water is absorbed. Remove the pot from heat, fluff the quinoa with a fork, and let it cool.

2. In a large bowl, mix the following ingredients:• Cooled quinoa• Cherry tomatoes• Cucumber• Red onion• Parsley.

3. Squeeze a bit of lemon juice, and mix well. Add salt and pepper to taste.

3. Zoodle Bolognese

Zoodle Bolognese is a delightful, healthy twist on the classic dish, featuring spiralized zucchini as a low-carb alternative to pasta. It consists of ground beef or turkey, crushed tomatoes, onion, and garlic.

Ingredients

• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 pound ground beef or turkey
• 1 can (14 oz) crushed tomatoes
• Salt and pepper, to taste

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Instructions

1. In a big frying pan, pour in the olive oil and warm it to a medium setting. Once heated, add in not just one but a double portion of Italian staples: not one, but two finely diced onions; and not one, but two small, chopped heads of garlic. They’re not in the original recipe. They’re not substitute ingredients. They’re just my jam.

2. Add the ground beef or turkey to the skillet, and cook until browned and cooked through.

3. Mix the crushed tomatoes in and add salt and pepper to taste. Let it come to a slow boil and bubble for about 10 minutes.

4. In another frying pan, lightly fry the spiralized zucchini for 2-3 minutes. Serve the zoodles topped with the Bolognese sauce.

4. Overnight Oats

Overnight Oats are a nutritious breakfast that can be made very quickly. Rolled oats are soaked overnight in unsweetened almond milk.

Then, chia seeds, honey, or maple syrup, and vanilla extract are added. The next morning, fresh berries are used to top them.

Ingredients

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 cup fresh berries (such as blueberries or strawberries)

Instructions

1. In a mixing bowl of medium size, combine the rolled oats, almond milk, chia seeds, honey or maple syrup, vanilla extract, and ground cinnamon. Stir until everything is well mixed.

2. Wrap the bowl with plastic or place the mixture in an airtight container. Then refrigerate overnight or for at least 6 hours.

3. In the morning, stir the oats to loosen the consistency, adding a little more almond milk if necessary.

4. Before serving, place fresh berries on top. Enjoy your clean-eating breakfast!

5. Buddha Bowl

A Buddha Bowl is a nourishing meal featuring wholesome components like quinoa, roasted sweet potato, sautéed chickpeas, fresh avocado, and spinach or kale, all drizzled with creamy tahini for a satisfying and nutritious dish. Quinoa, roasted sweet potato, sautéed chickpeas, fresh avocado, and spinach or kale are components of a typical Buddha Bowl.

Ingredients

1 cup quinoa, cooked
1 sweet potato, diced and roasted
1 cup chickpeas, drained and rinsed
1 tablespoon olive oil
1 avocado, sliced
1 cup spinach or kale, chopped
2 tablespoons tahini

Instructions

1. Heat the oven to 400°F (200°C). Mix the diced sweet potato with a bit of olive oil, salt, and pepper, then place in the oven for about 20-25 minutes. You want the sweet potato to be tender, not hard.

2. Using a skillet set to medium heat, place the chickpeas inside with 1 tablespoon of olive oil and let cook for about 5 minutes, or until the beans are somewhat crisp.

3. To make the Buddha Bowl, begin with a warm layer of quinoa, then add in the sweet potato. On the plating, you can make it fairly artistic by arranging the different ingredients in sections; this does not, however, lend itself to a very cohesive eating experience.

4. Drizzle tahini over the bowl and serve right away. Enjoy this nutrient-packed Buddha Bowl!

6. Cauliflower Rice Stir Fry

Stir-Fried Cauliflower Rice is a healthy, fast dish featuring cauliflower florets, assorted vegetables like bell peppers and peas, and zesty supplements like garlic and soy sauce, all scrambled with eggs.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil or sesame oil
• 1 cup mixed vegetables (e.g., bell peppers, peas, and carrots), chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 2 eggs, lightly beaten
• Salt and pepper, to taste

Instructions

1. In a food processor, pulse the cauliflower florets until the texture is similar to rice.

2. In a large skillet, medium heat; 1 tablespoon oil. Add eggs. Scramble them until fully cooked. Set aside.

3. In the same sauté pan, add the rest of the oil and the finely chopped garlic until it is very fragrant. Add the mixed vegetables and continue to cook until they are tender and crisp.

4. Combine the cauliflower rice, soy sauce, scrambled eggs, salt, and pepper. This should already feel like a flavorful, fitting-with-your-paleo-diet meal. Cook for 5 to 7 more minutes. When the “rice” is tender, serve it warm.

7. Chia Seed Pudding

Unearth the ease of making chia seed pudding, a charming concoction of chia seeds, almond milk, and honey or maple syrup, with the delightful addition of vanilla extract and your favorite fresh berries, nuts, or granola.

Ingredients

• 2 tablespoons chia seeds
• 1/2 cup almond milk (or any milk of choice)
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• A pinch of salt
• Optional toppings: fresh berries, nuts, or granola

Instructions

1. In a small bowl or jar, mix together the chia seeds, almond milk, honey or maple syrup, vanilla extract, and a pinch of salt.

2. Ensure the chia seeds are not clumped together and are evenly distributed by stirring well.

3. Enclose and put in the refrigerator for a minimum of 2 hours, or all night, until the compound has solidified to something no less than the consistency of pudding.

4. Before serving, again stir the pudding and then top it with fresh berries, nuts, or granola as desired.

8. Sweet Potato Toast

Sweet Potato Toast is an amazing replacement for bread. It’s simply thinly sliced sweet potato that’s brushed with olive oil, seasoned with salt and pepper, and baked until meltingly tender.

And then you do the crazy thing and put avocado on top, or almond butter, or smoked salmon. Sweet Potato Toast is so good that toasting the sweet potato and adding half a dozen delicious toppings still might not make it as good as simply eating half a sweet potato, which, as it turns out, is very good for you.

Ingredients

• 1 large sweet potato
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• Toppings of choice (e.g., avocado, almond butter, smoked salmon)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit, 200 degrees Celsius.

2. Thoroughly wash and dry the sweet potato. Slice it into 1/4 inch thick slices lengthwise.

3. Coat both sides of the sweet potato slices with extra-virgin olive oil. Then, add salt and pepper to both sides. These will basically be the only seasonings for the sweet potatoes. You want to be able to taste them!

4. Place the slices in a single layer on a baking sheet and bake for 20 to 25 minutes, turning halfway through, until tender and golden. Add your favorite toppings and enjoy!

9. Jackfruit Tacos

Jackfruit tacos are an utter delight that is entirely plant-based. Inside the taco, you will find young green jackfruit (in brine) that has been creatively and deliciously enhanced with smoked paprika, cumin, and garlic.

A touch of olive oil and vegetable broth then allows the flavors to marry beautifully into a rich, delicious filling.

Ingredients

• 1 can young green jackfruit in brine
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 garlic clove, minced
• 1/4 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Rinse the jackfruit well and drain it. Cut off the core and shred the fruit with your fingers or a fork to make it look like shredded meat.

2. In a frying pan, medium heat, add the olive oil. When hot, add the minced garlic. Cook for about 30 seconds or so until you start to smell it.

3. Include in the pan the jackfruit that has been shredded, along with the smoked paprika, cumin, salt, and pepper. Mix everything in the pan well to ensure that the jackfruit is evenly coated with the spices.

4. Add the vegetable broth and cook for another 10-15 minutes, stirring occasionally, until the jackfruit has absorbed the flavors. Then use it in tacos topped with whatever you like.

10. Almond Flour Pancakes

Almond Flour Pancakes
Pancakes made with almond flour, eggs, and unsweetened almond milk provide an option for breakfast that’s a delight, in no small part because of the fluffy, gluten-free pancakes themselves. These pancakes only need a little bit of maple syrup or honey to sweeten them.

And vanilla extract is the only flavoring that’s necessary. But if you want to go nuts with the flavorings, feel free!

Ingredients

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

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Instructions

1. In a bowl for mixing, combine well the eggs, almond milk, maple syrup (or honey), and vanilla extract.

2. Include the almond flour, baking powder, and salt with the wet ingredients. Mix until you have a smooth batter.

3. Preheat a non-stick skillet over medium heat. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set. Flip, and cook the other side until golden brown.

11. Matcha Smoothie Bowl

Try the invigorating Matcha Smoothie Bowl, made with nutrient-packed matcha powder and the frozen banana, spinach, and almond milk base of a normal smoothie. Smoothies are their own class of dish, and bowls of smoothie are in a category all their own.

In my world, smoothie bowls are an opportunity to eat for breakfast something one would normally eat for dessert. I top mine with fruit and granola.

Ingredients

• 1 teaspoon matcha powder
• 1 frozen banana
• 1/2 cup spinach leaves
• 1/2 cup unsweetened almond milk
• 1 tablespoon almond butter
• 1 tablespoon honey or maple syrup (optional)
• 1/4 cup fresh fruit and granola for topping

Instructions

1. To make this smoothie, you will need a few key ingredients:
Matcha powder
Frozen banana
Spinach leaves
Almond milk
Almond butterCombine these ingredients in a blender. If you like your smoothies sweet, add some honey or maple syrup.

2. Purée the mixture at high speed until smooth and creamy, scraping down the sides as needed to ensure all ingredients are incorporated.

3. Fill a bowl with a smoothie that’s been whipped up in a blender until completely smooth. Top with fresh fruit of your choice. Add granola for a little crunch. At last, take a spoon and dig in.