17 Delicious Clean Eating Recipes for Healthy Living

Kickstart your journey to a healthier lifestyle without sacrificing flavor with our roundup of 17 Delicious Clean Eating Recipes for Healthy Living. Whether you’re craving quick dinners, seasonal favorites, or wholesome comfort food, we’ve got something to satisfy every palate. Dive into these easy-to-make dishes that promise to nourish your body and delight your taste buds. Keep reading to discover your next favorite meal!

Grilled Lemon Herb Chicken

Unbelievably easy and outrageously flavorful, this Grilled Lemon Herb Chicken is about to become your go-to dish for those ‘I need something delicious but don’t want to spend hours in the kitchen’ kind of days. Perfectly charred on the outside, juicy on the inside, and packed with zesty, herby goodness, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• A generous glug of olive oil (about 2 tbsp)
• The juice of 2 lemons (freshly squeezed, none of that bottled nonsense)
• A couple of garlic cloves, minced (more if you’re into that)
• A handful of fresh herbs (think rosemary, thyme, and parsley), finely chopped
• A pinch of salt and a crack of black pepper (to make everything pop)

Instructions

1. Fire up your grill to a medium-high heat (around 375°F to 400°F) because we’re going for golden, not charcoal.
2. In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped herbs, salt, and pepper. This is your flavor bomb—don’t skimp.
3. Add the chicken breasts to the bowl, making sure each one gets a good coat of the marinade. Let them sit for at least 10 minutes (longer if you’re patient, but who is?).
4. Place the chicken on the grill and cook for about 6-7 minutes per side. No peeking! Let those beautiful grill marks form.
5. Use a meat thermometer to check for doneness—165°F in the thickest part means it’s time to eat.
6. Let the chicken rest for a few minutes before slicing. This keeps all those juicy juices right where they belong.

Serve this bad boy over a crisp salad, tucked into a warm pita, or just straight off the cutting board (no judgment here). The lemon and herbs give it a bright, fresh flavor that’s perfect for summer, but let’s be real—you’ll want to make it year-round.

Avocado and Egg Breakfast Bowl

Yikes, mornings can be tough, but this Avocado and Egg Breakfast Bowl is here to save the day—no cape required. It’s the perfect mash-up of creamy, crunchy, and downright delicious to kickstart your day with a smile.

Ingredients

• 1 ripe avocado, because nobody likes a sad, unripe one
• 2 eggs, the star of the show
• A splash of olive oil, for that slick cooking action
• A couple of cherry tomatoes, for a pop of color and sweetness
• A handful of arugula, to pretend we’re being healthy
• A pinch of salt and pepper, because seasoning is key
• A sprinkle of red pepper flakes, for those who like it hot

Instructions

1. Heat a splash of olive oil in a non-stick pan over medium heat—no sticking allowed here.
2. Crack those eggs into the pan, keeping them separate like they’re in a time-out. Cook for about 3 minutes for sunny-side up, or flip if you’re team over-easy.
3. While the eggs are doing their thing, halve the avocado and scoop out the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
4. Slice the cherry tomatoes in half because whole tomatoes are just too much commitment this early in the morning.
5. Layer the arugula at the bottom of your serving bowl, then top with the mashed avocado, tomatoes, and finally, the eggs.
6. Season with a pinch of salt, pepper, and a sprinkle of red pepper flakes to taste—because we’re not animals.

Creamy avocado meets the rich, runny yolk in a dance of flavors that’ll make your taste buds sing. Serve it with a side of toast for scooping, or go rogue and eat it straight from the bowl—we won’t judge.

Sweet Potato and Kale Hash

Yikes, it’s breakfast time and you’re staring into the abyss of your fridge wondering how to make something that’s both nutritious and doesn’t taste like cardboard. Enter the hero of your morning: a vibrant, hearty Sweet Potato and Kale Hash that’s as easy to whip up as it is delicious.

Ingredients

• 2 medium sweet potatoes, diced into 1/2-inch cubes (because size matters here)
• A couple of handfuls of kale, stems removed and leaves roughly chopped (no one likes a stem)
• 1 small onion, diced (because everything’s better with onion)
• 2 cloves of garlic, minced (garlic is life)
• A splash of olive oil (for that slick, non-stick magic)
• 1/2 tsp smoked paprika (for a hint of mystery)
• Salt and pepper to make it all come together
• 2 eggs (optional, but highly recommended for that protein punch)

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil. Wait until it shimmers like a mirage in the desert.
2. Toss in the diced sweet potatoes. Let them cook for about 10 minutes, stirring occasionally, until they start to soften and get those golden edges we all crave.
3. Add the onion and garlic to the party. Cook for another 5 minutes until the onion turns translucent and the garlic smells like heaven.
4. Sprinkle in the smoked paprika, salt, and pepper. Stir well to coat everything in that spicy, smoky goodness.
5. Now, add the kale. It might look like a lot at first, but it wilts down faster than your resolve to eat healthy. Cook for about 3 minutes until it’s bright green and tender.
6. If you’re going the egg route, make two little wells in the hash and crack an egg into each. Cover the skillet and cook for about 5 minutes, or until the eggs are done to your liking. Pro tip: runny yolks make everything better.
7. Serve hot, and watch as this dish becomes the reason you wake up in the morning. The sweet potatoes are tender with a slight crisp, the kale adds a fresh bite, and the eggs? Well, they’re just the cherry on top.

Just like that, you’ve turned a few humble ingredients into a breakfast masterpiece. Serve it with a side of avocado toast or just dive in straight from the skillet—no judgment here.

Baked Salmon with Asparagus

Alright, let’s dive into this culinary adventure with a dish that’s as easy on the eyes as it is on the palate. Baked salmon with asparagus is your ticket to a fuss-free, flavor-packed dinner that’ll have everyone at the table begging for seconds—no chef’s hat required.

Ingredients

• 1 lb of salmon fillet (skin-on for extra crispiness, because why not?)
• A bunch of asparagus (about 20 spears, because counting them is half the fun)
• A couple of tablespoons of olive oil (the good stuff, you know the one)
• A splash of lemon juice (freshly squeezed, unless you’re in a real pinch)
• A pinch of salt and pepper (to make everything pop)
• A sprinkle of garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 400°F (because patience is a virtue, especially in baking).
2. Line a baking sheet with parchment paper (for easy cleanup, because nobody likes scrubbing pans).
3. Place the salmon fillet in the center of the baking sheet and surround it with the asparagus spears (like a tasty little salmon moat).
4. Drizzle everything with olive oil and lemon juice, then season with salt, pepper, and garlic powder (don’t be shy, coat those bad boys well).
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender but still has a bit of crunch (timing is everything, so keep an eye on it).
6. Let it rest for a couple of minutes before serving (because good things come to those who wait).

Zesty and vibrant, this dish is a symphony of textures—from the melt-in-your-mouth salmon to the crisp-tender asparagus. Serve it over a bed of quinoa for a hearty meal, or keep it low-carb and let the flavors shine on their own. Either way, it’s a win.

Greek Yogurt with Berries and Nuts

So, you’re telling me you’ve got a hankering for something that’s both ridiculously easy to whip up and screams ‘I’m fancy’ without the fuss? Let me introduce you to the magic bowl of Greek Yogurt with Berries and Nuts—your ticket to breakfast bliss or a snack that actually satisfies.

Ingredients

• A generous cup of thick, creamy Greek yogurt (because skimpy portions are a crime)
• A handful of mixed berries (strawberries, blueberries, raspberries—go wild or keep it simple)
• A couple of tablespoons of honey (for that sweet, sweet drizzle action)
• A sprinkle of your favorite nuts (almonds, walnuts, or pecans for that crunch factor)
• A splash of vanilla extract (optional, but why not live a little?)

Instructions

1. Grab your favorite bowl—this is where the magic happens.
2. Plop that Greek yogurt right in the center, smoothing it out like you’re the Bob Ross of breakfast.
3. Now, artfully scatter those berries on top. No need for perfection here; rustic is in.
4. Drizzle honey over the berries like you’re painting the Sistine Chapel ceiling, but with less back pain.
5. Sprinkle those nuts on top for a crunch that’ll make you forget all about cereal.
6. If you’re feeling extra, add that splash of vanilla extract now. Stir it in or leave it on top—your call, chef.

Oh, and just like that, you’ve got a bowl that’s creamy, crunchy, sweet, and tart all at once. Serve it with a side of ‘look what I made’ pride or, you know, just eat it straight out of the bowl while no one’s watching.

Zucchini Noodles with Pesto

Buckle up, buttercups, because we’re about to spiralize our way into a dish that’s as fun to make as it is to eat! Zucchini noodles with pesto is the answer to your ‘I want pasta but also want to pretend I’m healthy’ prayers.

Ingredients

• 2 medium zucchinis (because size matters when it comes to noodles)
• A generous handful of fresh basil leaves (about 2 cups, but who’s counting?)
• 1/4 cup of pine nuts (for that fancy crunch)
• 1/2 cup of grated Parmesan cheese (the more, the merrier)
• 2 garlic cloves (because vampire protection is important)
• A splash of olive oil (about 1/4 cup, but let’s not get too technical)
• Salt and pepper to make it all come together

Instructions

1. First, grab those zucchinis and spiralize them into noodles. No spiralizer? A julienne peeler will do the trick, or just thinly slice them if you’re going for a more rustic vibe.
2. Toast the pine nuts in a dry pan over medium heat for about 3 minutes, or until they’re golden and smell like heaven. Watch them like a hawk—they burn faster than your last relationship.
3. In a food processor, combine the basil, toasted pine nuts, Parmesan, garlic, and a pinch of salt and pepper. Pulse a few times to break everything down.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and luscious. Taste and adjust seasoning—because you’re the boss here.
5. Toss the zucchini noodles with the pesto until they’re fully coated. If you’re feeling fancy, a quick 30-second sauté in a pan will warm them up without turning them into mush.

Final thoughts: This dish is a vibrant, fresh twist on pasta night, with the zucchini noodles offering a satisfying crunch and the pesto bringing all the herby, cheesy goodness. Serve it up in a giant bowl with extra Parmesan on top, because why not?

Chia Seed Pudding with Almond Milk

Buckle up, breakfast rebels! We’re diving spoon-first into a chia seed pudding that’s so easy, it practically makes itself while you binge your favorite show. This almond milk marvel is your ticket to a no-fuss, nutrient-packed morning (or midnight snack—no judgment here).

Ingredients

• 1/4 cup of chia seeds (these little guys are the magic)
• 1 cup of almond milk (the smoother, the better)
• A splash of vanilla extract (because fancy)
• A couple of tablespoons of maple syrup (or honey, if you’re feeling wild)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Grab a medium-sized bowl and whisk together the chia seeds, almond milk, vanilla extract, maple syrup, and salt until they’re best friends.
2. Let the mixture sit for about 5 minutes, then give it another whisk to prevent any chia clumps from forming. Tip: This is the perfect time to check your phone for exactly 5 minutes.
3. Cover the bowl with a lid or plastic wrap and tuck it into the fridge overnight (or for at least 4 hours) to let the chia seeds work their thickening magic. Tip: If you’re impatient, 2 hours will do, but overnight is the chia seed’s happy place.
4. Once it’s set, give the pudding a good stir to break up any gel-like textures. Tip: If it’s too thick, a splash of almond milk will loosen it up to your desired consistency.
5. Serve it up in your favorite bowl or layer it with fresh fruit for an Instagram-worthy parfait.

This pudding is like a creamy, dreamy cloud with a subtle nutty vibe from the almond milk. Top it with a mountain of berries or a drizzle of extra maple syrup for that ‘I definitely have my life together’ breakfast vibe.

Stuffed Bell Peppers with Turkey and Quinoa

Zesty and packed with flavor, these stuffed bell peppers are here to jazz up your dinner routine without any fuss. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 4 large bell peppers, any color you fancy
• A pound of ground turkey, because we’re keeping it lean
• A cup of quinoa, rinsed (trust me, you don’t want to skip this)
• A couple of cloves of garlic, minced (the more, the merrier)
• A splash of olive oil, for sautéing
• A cup of your favorite marinara sauce, homemade or store-bought
• A sprinkle of shredded mozzarella, for that gooey goodness
• A dash of salt and pepper, to make everything pop

Instructions

1. Preheat your oven to 375°F because we’re getting these peppers nice and toasty.
2. Slice the tops off the bell peppers and scoop out the seeds and membranes. Pro tip: Keep the tops if you’re into presentation; they make cute little lids.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic until it’s golden and fragrant, about 1 minute.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until it’s no longer pink, roughly 5 minutes. Season with salt and pepper here.
5. Stir in the quinoa and marinara sauce, letting everything get cozy for about 2 minutes. This is your filling, and it’s looking mighty fine.
6. Stuff each bell pepper with the turkey-quinoa mixture, packing it in there like you’re preparing them for a foodie adventure.
7. Place the peppers in a baking dish, sprinkle with mozzarella, and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
8. Let them cool for a hot minute before serving; patience is a virtue, especially with molten cheese involved.

Yum, these peppers are a texture dream—crisp yet tender, with a filling that’s hearty and flavorful. Serve them on a bed of greens for a pop of color, or alongside a crusty piece of bread to sop up any saucy goodness left on the plate.

Cucumber and Tomato Salad with Lemon Dressing

So, you’re staring at your fridge, contemplating life’s mysteries, like why cucumbers and tomatoes always end up together in salads. Well, today’s their day to shine in a dish that’s as refreshing as a dive into a pool on a scorching summer day.

Ingredients

• 2 cups of cucumbers, sliced into half-moons (because who has time for perfect circles?)
• 1 cup of cherry tomatoes, halved (they’re like the candy of the veggie world)
• A splash of olive oil (about 2 tbsp, but we’re not measuring with a microscope here)
• The juice of 1 lemon (freshly squeezed, unless you’re into that bottled sadness)
• A pinch of salt (to make the flavors pop like a balloon at a surprise party)
• A couple of fresh basil leaves, torn (for that fancy touch without the fancy effort)

Instructions

1. Grab a large bowl and toss in the cucumbers and tomatoes like you’re mixing a salad for a crowd of hungry veggie lovers.
2. Drizzle the olive oil over the veggies like you’re an artist and this is your masterpiece.
3. Squeeze the lemon juice directly into the bowl, aiming to avoid seeds unless you enjoy a little crunch.
4. Sprinkle that pinch of salt over the top; think of it as the seasoning fairy dust.
5. Toss everything together gently, as if you’re trying not to wake a sleeping baby.
6. Throw in the torn basil leaves last, giving the salad a final mix to distribute the herby goodness.

Voila! You’ve just created a salad that’s crisp, tangy, and bursting with freshness. Serve it alongside grilled chicken for a meal that’ll make your taste buds dance, or enjoy it solo for a light, guilt-free snack. Either way, it’s a win.

Oven-Roasted Brussels Sprouts with Garlic

Mmm, let’s talk about turning those often-misunderstood Brussels sprouts into the star of your dinner table with this foolproof, flavor-packed recipe. Perfect for those who claim they don’t like Brussels sprouts (we’ll change their minds).

Ingredients

• 1 pound of Brussels sprouts, halved (because whole is just too much commitment)
• A generous glug of olive oil (about 2 tablespoons)
• 3 garlic cloves, minced (or more, we’re not judging)
• A pinch of salt (to make everything better)
• A couple of cracks of black pepper (for that little kick)

Instructions

1. Preheat your oven to 400°F because we’re about to get crispy.
2. Toss those halved Brussels sprouts in a bowl with the olive oil, minced garlic, salt, and pepper. Make sure every sprout is coated like it’s going out in style.
3. Spread them out on a baking sheet in a single layer. Crowding is for elevators, not roasting veggies.
4. Roast for 20-25 minutes, giving them a stir halfway through. You’re looking for golden edges and a fork-tender center.
5. Let them cool for a hot minute before serving because nobody likes a burnt tongue.

Zesty, garlicky, and with just the right amount of crunch, these Brussels sprouts are about to steal the show. Serve them atop a creamy polenta or alongside a juicy steak for a meal that’ll have everyone asking for seconds.

Spinach and Mushroom Omelette

Rise and shine, sleepyheads! If your morning routine is as exciting as watching paint dry, let’s jazz it up with a Spinach and Mushroom Omelette that’s so fluffy, it’ll make your pillow jealous.

Ingredients

• A couple of large eggs
• A splash of milk
• A handful of fresh spinach, roughly chopped
• A few mushrooms, sliced (the more, the merrier)
• A tablespoon of butter (because butter makes everything better)
• A pinch of salt and pepper (to keep things interesting)
• A sprinkle of shredded cheese (go wild with your favorite kind)

Instructions

1. Crack those eggs into a bowl, add a splash of milk, and whisk like you’re trying to win a marathon. This is your omelette’s fluff foundation.
2. Heat a non-stick pan over medium heat and melt that glorious butter until it’s just sizzling, not smoking. Tip: If the butter’s singing, you’re golden.
3. Toss in the mushrooms and sauté until they’re golden and slightly crispy around the edges, about 3 minutes. Mushrooms are like sponges, so don’t overcrowd them or they’ll steam instead of sauté.
4. Add the spinach and cook just until it wilts, about 30 seconds. Spinach cooks faster than you can say “Popeye.”
5. Pour the egg mixture over the veggies, tilting the pan to spread it evenly. Let it sit untouched for a minute to set the bottom. Patience is key here.
6. Sprinkle the cheese on one half of the omelette, then fold the other half over like a cozy blanket. Cook for another minute until the cheese starts to melt. Tip: If you’re feeling fancy, a quick flip ensures even cooking.
7. Slide it onto a plate, season with salt and pepper, and serve immediately. For an extra kick, top with hot sauce or a dollop of sour cream.

Just like that, you’ve got an omelette that’s creamy, cheesy, and packed with greens. Serve it with a side of toast or go rogue and wrap it in a tortilla for a breakfast burrito twist. Either way, your taste buds are in for a treat.

Lentil Soup with Vegetables

Kickstart your culinary adventure with this hearty Lentil Soup with Vegetables, a bowlful of comfort that’s as nutritious as it is delicious. Perfect for those days when you crave something wholesome without spending hours in the kitchen.

Ingredients

• 1 cup of dried lentils, because we’re starting from scratch, baby!
• A couple of carrots, diced (because life’s too short for boring soup)
• 1 onion, chopped (it’s the unsung hero of flavor town)
• 2 cloves of garlic, minced (for that kick)
• A splash of olive oil (just enough to make things interesting)
• 4 cups of vegetable broth (the liquid gold)
• 1 tsp of cumin (for a little warmth)
• A pinch of salt and pepper (to dance on your taste buds)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Toss in the chopped onion and minced garlic, sautéing until they’re just golden. This is where the magic starts.
3. Add the diced carrots to the pot, stirring occasionally for about 5 minutes. They should start to soften but still have a bit of sass.
4. Rinse the lentils under cold water (no one likes gritty soup), then add them to the pot along with the cumin, salt, and pepper. Stir to coat everything in flavor.
5. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent any lentil mutiny.
6. Once the lentils are cooked to perfection, taste and adjust the seasoning if needed. Tip: A little extra cumin can add an unexpected twist.

Final thoughts: This soup is a velvety, flavor-packed masterpiece that’s begging to be topped with a dollop of yogurt or served with a side of crusty bread. Either way, it’s a bowl of pure joy.

Grilled Shrimp with Mango Salsa

Alright, let’s dive into a dish that’s as vibrant as a summer sunset and packs a punch of flavor that’ll make your taste buds do a happy dance. Grilled shrimp meets mango salsa in this match made in culinary heaven, perfect for those days when you want to impress without the stress.

Ingredients

• 1 pound of large shrimp, peeled and deveined (because nobody likes a sandy bite)
• A couple of limes, juiced (for that zesty kick)
• A splash of olive oil (to keep things slick)
• 1 teaspoon of chili powder (for a little heat)
• 1 ripe mango, diced (the sweeter, the better)
• A handful of cilantro, chopped (if you’re into that kind of thing)
• 1 small red onion, finely diced (for a bit of crunch and zing)
• 1 jalapeño, seeded and minced (unless you like it hot)
• Salt, just a pinch (to make everything pop)

Instructions

1. Preheat your grill to medium-high, about 375°F, because we’re not cooking these shrimp in a sauna.
2. In a bowl, toss the shrimp with lime juice, olive oil, chili powder, and a pinch of salt. Let them marinate for about 10 minutes—just enough time to check your phone.
3. While the shrimp are getting cozy with the marinade, mix the mango, cilantro, red onion, jalapeño, and another pinch of salt in another bowl. This is your salsa, so give it a good stir and set it aside.
4. Thread the shrimp onto skewers (if using wooden ones, soak them in water first to avoid a flare-up drama).
5. Grill the shrimp for about 2-3 minutes per side, until they’re pink and slightly charred. No overcooking—shrimp should be juicy, not rubbery.
6. Serve the grilled shrimp with a generous scoop of mango salsa on top. The contrast of the smoky shrimp and the sweet, tangy salsa is a game-changer.

Zesty, juicy, and bursting with flavors, this dish is a surefire way to bring a taste of the tropics to your table. Try serving it over a bed of coconut rice for an extra layer of paradise, or just dig in straight from the skewer—no judgment here.

Cauliflower Rice Stir Fry

Yikes, it’s another one of those nights when you’re staring into the fridge, wondering how to turn that sad-looking cauliflower into something spectacular. Fear not, because this Cauliflower Rice Stir Fry is about to become your go-to for a quick, healthy, and downright delicious meal that’ll make you forget you’re even eating veggies.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 2 cloves of garlic, minced
• A handful of frozen peas and carrots
• 2 eggs, beaten
• A sprinkle of green onions, chopped
• A dash of sesame oil for that fancy finish

Instructions

1. Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil. Tip: Make sure the pan is hot before adding the oil to prevent sticking.
2. Toss in the minced garlic and sauté for about 30 seconds until it’s just golden and smells amazing.
3. Add the riced cauliflower to the skillet. Stir-fry for 5-7 minutes until it starts to soften but still has a bit of crunch. Tip: Don’t overcrowd the pan, or you’ll steam the cauliflower instead of frying it.
4. Throw in a handful of frozen peas and carrots, stirring for another 2 minutes until they’re heated through.
5. Push everything to one side of the skillet and pour the beaten eggs into the other side. Scramble them until just set, then mix into the cauliflower. Tip: Eggs cook fast, so keep an eye on them to avoid rubbery bits.
6. Drizzle a splash of soy sauce and a dash of sesame oil over the top, giving everything a good stir to combine.
7. Garnish with chopped green onions and serve immediately. This dish is all about that perfect balance of textures—crunchy, soft, and everything in between. Try serving it in a bowl with a fried egg on top for extra protein and Instagram-worthy vibes.

This stir fry is a flavor bomb that’s surprisingly satisfying, with the sesame oil adding a nutty depth that’ll have you coming back for seconds. Trust me, even the pickiest eaters won’t miss the rice.

Berry and Spinach Smoothie

Let’s be real, folks—sometimes your body screams for something green, but your taste buds are throwing a tantrum for sweets. Enter the Berry and Spinach Smoothie, your ticket to sipping on something that’s both a nutrient powerhouse and a party in your mouth.

Ingredients

• A couple of handfuls of fresh spinach (about 2 cups)
• A cup of mixed berries (strawberries, blueberries, and raspberries are our dream team)
• A banana (the riper, the sweeter, the better)
• A splash of almond milk (about 1/2 cup, but hey, eyeball it for your preferred thickness)
• A tablespoon of honey (because sometimes life needs a little extra sweetness)
• A few ice cubes (to keep things chill)

Instructions

1. Wash the spinach and berries under cold water—no one likes gritty smoothies.
2. Peel the banana and break it into chunks. Pro tip: Frozen banana chunks make your smoothie extra creamy.
3. Toss the spinach, berries, banana, almond milk, honey, and ice cubes into your blender.
4. Blend on high for about 30 seconds, or until everything is smooth and there are no leafy bits left. If it’s too thick, add a splash more almond milk.
5. Pour into your favorite glass and enjoy immediately—this smoothie doesn’t wait for anyone.

Velvety smooth with a vibrant purple hue, this smoothie is like drinking a berry patch with a side of superpowers. Serve it with a colorful straw or a sprinkle of chia seeds on top for that Instagram-worthy finish.

Baked Apples with Cinnamon and Walnuts

Kickstart your fall with these baked apples that are like a hug in dessert form—warm, sweet, and just a little nutty. Perfect for when you’re craving something cozy but can’t be bothered with pie crust drama.

Ingredients

• 4 large apples (the kind that holds its shape when baked, like Honeycrisp)
• A couple of tablespoons of butter (because butter makes everything better)
• A generous sprinkle of cinnamon (about a teaspoon, but who’s counting?)
• A handful of walnuts, chopped (for that crunchy surprise)
• A splash of vanilla extract (the secret whisper of flavor)
• 2 tablespoons of brown sugar (for that caramel-y goodness)
• A pinch of salt (to make the sweet pop)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, this is where the magic starts.
2. Core the apples carefully, leaving the bottom intact to hold all the yummy filling. Pro tip: A melon baller works wonders here.
3. In a small bowl, mix the butter, cinnamon, walnuts, vanilla extract, brown sugar, and salt until it’s all friends.
4. Stuff each apple with the mixture, packing it in like you’re preparing for a flavor expedition.
5. Place the apples in a baking dish and pour a little water (about 1/4 cup) around them to keep things steamy.
6. Bake for about 30 minutes, or until the apples are tender but not collapsing—think ‘just right’ Goldilocks style.
7. Let them cool for a few minutes because patience is a virtue, especially with molten sugar.

These baked apples come out with a tender bite, the walnuts adding a crunch that’s downright addictive. Serve them with a scoop of vanilla ice cream for that hot-meets-cold thrill, or go rogue with a drizzle of caramel because why not?

Conclusion

Kickstart your journey to healthy living with these 17 delicious clean eating recipes! Each dish is crafted to nourish your body and delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

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