24 Delicious Clean Simple Eats Recipes Healthy

Let’s face it, we all crave meals that are as nourishing as they are delightful, without spending hours in the kitchen. That’s exactly what you’ll find in our roundup of 24 Delicious Clean Simple Eats Recipes Healthy. From quick weeknight dinners to seasonal favorites that celebrate fresh ingredients, these dishes promise to keep your meals exciting and your body happy. Ready to transform your cooking routine? Dive in!

Avocado and Egg Toast

Vibrant and satisfying, avocado and egg toast is a quick, nutritious meal perfect for any time of day. This dish combines creamy avocado with perfectly cooked eggs on crispy toast.

Ingredients

• 2 slices whole grain bread (or any bread of choice)
• 1 ripe avocado (slightly soft to the touch)
• 2 large eggs
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• Red pepper flakes (optional, for a spicy kick)

Instructions

1. Heat a non-stick skillet over medium heat. Add 1 tbsp olive oil.
2. Once the oil is shimmering, crack 2 eggs into the skillet. Cook for 2-3 minutes for runny yolks, or until desired doneness.
3. While the eggs cook, toast 2 slices of bread until golden and crispy.
4. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunks for texture.
5. Season the mashed avocado with salt, pepper, and a pinch of red pepper flakes if using.
6. Spread the mashed avocado evenly on the toasted bread slices.
7. Place the cooked eggs on top of the avocado toast. Season with more salt and pepper if needed.

Warm, creamy avocado pairs beautifully with the rich, runny egg yolk. For an extra layer of flavor, drizzle with hot sauce or sprinkle with fresh herbs before serving.

Quinoa Salad with Lemon Dressing

This quinoa salad is a refreshing, protein-packed dish perfect for any season. The lemon dressing adds a bright, tangy flavor that complements the nutty quinoa.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 2 cups water (or vegetable broth for extra flavor)
• 1/4 cup olive oil (or any neutral oil)
• 1/4 cup fresh lemon juice (adjust to taste)
• 1 clove garlic, minced (use more for a stronger flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup cherry tomatoes, halved (or any small tomatoes)
• 1/2 cucumber, diced (peel if desired)
• 1/4 cup red onion, finely chopped (soak in water to mellow the flavor)
• 1/4 cup fresh parsley, chopped (or cilantro for a different twist)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
4. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
5. In a large bowl, combine cooled quinoa, tomatoes, cucumber, red onion, and parsley.
6. Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.
7. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Make this salad ahead for a quick, healthy lunch. The quinoa absorbs the dressing, creating a flavorful, satisfying dish. Serve it in a hollowed-out bell pepper for a fun, edible bowl.

Grilled Chicken with Steamed Vegetables

Absolutely simple yet satisfying, this grilled chicken with steamed vegetables is a weeknight lifesaver. Packed with flavor and nutrients, it’s a balanced meal that comes together in no time.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 cups mixed vegetables (broccoli, carrots, and cauliflower recommended)
• 1/2 cup water (for steaming)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F). Tip: Ensure the grill grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, mix together salt, black pepper, garlic powder, and paprika. Rub this mixture evenly over the chicken breasts.
3. Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to get those perfect grill marks.
4. While the chicken cooks, prepare the vegetables. Place them in a steamer basket over 1/2 cup of boiling water. Cover and steam for 5-7 minutes, or until tender but still crisp. Tip: Don’t overcrowd the steamer to ensure even cooking.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This helps retain its juices.
6. Serve the grilled chicken alongside the steamed vegetables. Drizzle with a little extra olive oil if desired.

Vibrant and juicy, the chicken pairs perfectly with the crisp-tender vegetables. For an extra kick, serve with a side of spicy mayo or a squeeze of lemon.

Sweet Potato and Black Bean Tacos

Zesty and satisfying, these tacos blend sweet and savory flavors effortlessly. Perfect for a quick weeknight dinner or a casual gathering.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese (optional for serving)
• 1/4 cup chopped cilantro (optional for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until tender and slightly caramelized.
4. While sweet potatoes roast, warm black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
5. Warm tortillas according to package instructions, about 30 seconds per side in a dry skillet.
6. Assemble tacos by dividing roasted sweet potatoes and black beans among tortillas.
7. Top with feta cheese and cilantro, if using. Serve with lime wedges on the side.

Yield: These tacos offer a delightful contrast of creamy beans and crispy sweet potatoes. For an extra kick, drizzle with hot sauce or avocado crema.

Zucchini Noodles with Pesto

Fresh zucchini noodles tossed in vibrant pesto make a quick, healthy meal. This dish is perfect for summer evenings when you crave something light yet satisfying.

Ingredients

• 4 medium zucchinis, spiralized (about 4 cups)
• 1 cup fresh basil leaves, packed
• 1/4 cup pine nuts (toasted for extra flavor)
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
3. Season the pesto with salt and pepper, then pulse to combine. Taste and adjust seasoning if necessary.
4. Using a spiralizer, turn zucchinis into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler works for wide noodles.
5. In a large bowl, toss zucchini noodles with pesto until evenly coated. Tip: Let sit for 5 minutes to soften slightly if you prefer less crunch.

Serve immediately for a fresh, crisp texture. The pesto’s richness balances the zucchini’s mild flavor beautifully. Try topping with cherry tomatoes or grilled chicken for added color and protein.

Berry and Spinach Smoothie

Brighten your morning with this Berry and Spinach Smoothie, packed with nutrients and flavor. Blend it in minutes for a quick, healthy start.

Ingredients

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 cup fresh spinach (packed, stems removed for smoother texture)
• 1 banana (ripe, for natural sweetness)
• 1/2 cup Greek yogurt (plain or vanilla, for creaminess)
• 1 cup almond milk (unsweetened, or any milk alternative)
• 1 tbsp honey (optional, adjust to taste)

Instructions

1. Add 1 cup frozen mixed berries to the blender.
2. Place 1 cup fresh spinach on top of the berries.
3. Peel and add 1 ripe banana to the blender.
4. Measure and pour in 1/2 cup Greek yogurt.
5. Add 1 cup almond milk to the blender.
6. Drizzle 1 tbsp honey over the ingredients if using.
7. Secure the blender lid and blend on high for 30 seconds, or until smooth. Tip: Start on low speed to avoid splashing, then increase to high.
8. Stop the blender and scrape down the sides with a spatula if needed. Tip: This ensures all ingredients are fully incorporated.
9. Blend again for 10-15 seconds until the smoothie is uniformly smooth. Tip: For a thinner consistency, add more almond milk a tablespoon at a time.

Now the smoothie is creamy with a vibrant color and a perfect balance of sweet and tart. Serve immediately in a chilled glass with a straw for the best experience.

Baked Salmon with Asparagus

Overlooking the simplicity of a well-prepared meal can lead to missing out on dishes like baked salmon with asparagus. It’s a straightforward, nutritious option that doesn’t skimp on flavor.

Ingredients

– 1 lb salmon fillet (skin-on for extra crispiness)
– 1 bunch asparagus, trimmed (about 1 lb)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1 lemon, sliced (for garnish and flavor)
– 1 tsp garlic powder (optional for extra flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Place the salmon fillet in the center of the baking sheet and arrange the asparagus around it.
4. Drizzle olive oil over the salmon and asparagus, then season with salt, black pepper, and garlic powder if using.
5. Rub the seasonings into the salmon and toss the asparagus to coat evenly.
6. Lay lemon slices on top of the salmon for added flavor and moisture.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
8. Check the salmon at the 12-minute mark to avoid overcooking; it should be opaque and moist.

Vibrant and flavorful, this baked salmon with asparagus offers a perfect balance of textures—crispy skin against tender flesh, with a slight crunch from the asparagus. Serve it over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Lentil Soup with Kale

Dive into a bowl of comfort with this hearty lentil soup, packed with nutrient-rich kale for a satisfying meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed lentils and vegetable broth to the pot.
5. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Add chopped kale, salt, and black pepper to the pot.
7. Continue to simmer for another 10 minutes until kale is tender.
8. Stir in lemon juice before serving.

Rich in flavors and textures, this soup pairs well with crusty bread. The kale adds a slight bitterness, balanced by the earthy lentils and bright lemon.

Turkey and Avocado Wrap

Craving a quick, nutritious meal? This Turkey and Avocado Wrap is your go-to for a satisfying lunch or dinner.

Ingredients

• 1 large flour tortilla (whole wheat for a healthier option)
• 4 oz sliced turkey breast (deli-sliced or leftover roasted turkey)
• 1/2 ripe avocado, sliced (sprinkle with lemon juice to prevent browning)
• 1/4 cup shredded lettuce (iceberg or romaine for crunch)
• 2 tbsp mayonnaise (light or vegan alternatives work)
• 1 tbsp mustard (Dijon or yellow, adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Lay the flour tortilla flat on a clean surface.
2. Spread mayonnaise evenly over the tortilla, leaving a 1-inch border.
3. Layer turkey slices over the mayonnaise, covering the center of the tortilla.
4. Arrange avocado slices on top of the turkey.
5. Sprinkle shredded lettuce over the avocado.
6. Drizzle mustard over the lettuce, then season with salt and black pepper.
7. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
8. Cut the wrap in half diagonally for easier serving. Tip: Use a toothpick to secure if needed.

Velvety avocado and tender turkey make each bite creamy and flavorful. Serve with a side of sweet potato fries or a crisp apple for a balanced meal.

Cauliflower Rice Stir Fry

Always looking for a quick, healthy meal? This cauliflower rice stir fry delivers flavor and simplicity in one pan.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 2 cups cauliflower rice (fresh or frozen)
• 1 cup diced bell peppers (any color)
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes (optional for heat)
• 2 eggs, beaten
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced onions and bell peppers. Stir fry for 3 minutes until slightly soft.
3. Add minced garlic and ginger powder. Cook for 30 seconds until fragrant.
4. Mix in cauliflower rice. Stir fry for 5 minutes until tender.
5. Push vegetables to one side. Pour beaten eggs into the empty space. Scramble until fully cooked, about 2 minutes.
6. Combine eggs with vegetables. Add soy sauce and red pepper flakes. Stir well.
7. Cook for another 2 minutes. Taste and add salt if needed.

Crunchy vegetables and fluffy eggs make this stir fry satisfying. Serve with a squeeze of lime for extra zest or top with sesame seeds for crunch.

Greek Yogurt with Honey and Nuts

TThis Greek Yogurt with Honey and Nuts is a simple, nutritious dish perfect for any time of day. It combines creamy yogurt with the natural sweetness of honey and the crunch of nuts for a satisfying treat.

Ingredients

• 1 cup Greek yogurt (full-fat for creaminess)
• 2 tbsp honey (adjust to taste)
• 1/4 cup mixed nuts (almonds, walnuts, or pecans, chopped)

Instructions

1. Measure 1 cup of Greek yogurt and place it in a serving bowl.
2. Drizzle 2 tbsp of honey over the yogurt. Use more or less based on your sweetness preference.
3. Sprinkle 1/4 cup of chopped mixed nuts evenly over the top.
4. Serve immediately or chill in the refrigerator for up to 30 minutes for a cooler treat.

Mixing the honey and nuts into the yogurt just before serving ensures the nuts stay crunchy. The contrast between the creamy yogurt, sweet honey, and crunchy nuts makes every bite delightful. Try adding a sprinkle of cinnamon or a few berries for extra flavor and color.

Roasted Beet and Goat Cheese Salad

Brighten your plate with this vibrant Roasted Beet and Goat Cheese Salad. Balanced flavors and textures make it a standout dish.

Ingredients

• 3 medium beets, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 4 cups mixed greens (washed and dried)
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, toasted (for crunch)
• 2 tbsp balsamic glaze (for drizzling)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss beets with olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25-30 minutes, stirring once halfway, until beets are tender and slightly caramelized.
4. While beets roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Set aside to cool.
5. Arrange mixed greens on a serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle with balsamic glaze just before serving.

Roasted beets offer a sweet, earthy contrast to the tangy goat cheese and crunchy walnuts. Serve this salad as a light lunch or a colorful side at your next dinner party.

Chickpea and Spinach Curry

Vibrant and hearty, this Chickpea and Spinach Curry is a quick, nutritious meal that packs a punch of flavor. Perfect for weeknights, it’s ready in under 30 minutes.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk (full fat for creaminess)
• 4 cups fresh spinach, roughly chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle curry powder over the onions, stir to coat, and cook for 30 seconds to bloom the spices.
5. Add chickpeas and diced tomatoes with their juices, stir to combine.
6. Pour in coconut milk, bring to a simmer, and cook for 10 minutes to thicken slightly.
7. Fold in spinach in batches, allowing it to wilt before adding more, about 2 minutes.
8. Season with salt to taste, serve hot.

Great texture with creamy chickpeas and tender spinach in a rich, spiced sauce. Serve over basmati rice or with naan for scooping up every last bit.

Grilled Shrimp with Quinoa

Deliciously simple, this grilled shrimp with quinoa dish packs flavor and nutrition into every bite. Perfect for a quick dinner or meal prep.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup quinoa, rinsed (for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (fresh for best flavor)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 cups water (for cooking quinoa)

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a bowl, toss shrimp with 1 tbsp olive oil, lemon juice, garlic powder, salt, and pepper. Set aside to marinate for 10 minutes.
3. Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Tip: Let quinoa sit covered for 5 minutes off heat for fluffier grains.
4. Thread shrimp onto skewers. Grill for 2-3 minutes per side or until shrimp turn pink and opaque. Tip: Don’t overcrowd skewers to ensure even cooking.
5. Fluff quinoa with a fork and drizzle with remaining 1 tbsp olive oil. Tip: Add a squeeze of lemon for extra zest.
6. Serve grilled shrimp over quinoa. Fresh and vibrant, the dish pairs well with a side of steamed veggies or a crisp salad for a complete meal.

Vegetable Stir Fry with Tofu

Zesty and vibrant, this vegetable stir fry with tofu is a quick, nutritious meal that packs a punch. Perfect for busy weeknights, it’s customizable with whatever veggies you have on hand.

Ingredients

• 1 block firm tofu, pressed and cubed (pat dry for better browning)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (fresh or frozen)
• 1 bell pepper, sliced (any color)
• 1 carrot, julienned (peel for smoother texture)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp sesame oil (for depth of flavor)
• 1 tsp garlic, minced (fresh is best)
• 1 tsp ginger, grated (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add tofu cubes in a single layer. Cook undisturbed for 3 minutes until golden, then flip and cook another 3 minutes. Remove and set aside.
3. In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for 4 minutes until veggies are crisp-tender.
4. Push veggies to one side. Add garlic, ginger, and red pepper flakes to the empty space. Cook for 30 seconds until fragrant.
5. Return tofu to skillet. Add soy sauce and sesame oil. Toss everything together and cook for 1 minute to combine flavors.

This stir fry offers a delightful crunch from the veggies and a savory depth from the tofu. Serve over quinoa for an extra protein boost or drizzle with sriracha for more heat.

Apple and Walnut Salad

Easy to make and packed with flavor, this Apple and Walnut Salad is a refreshing choice for any meal. It combines crisp apples, crunchy walnuts, and a tangy dressing for a perfect balance.

Ingredients

– 2 cups mixed greens (washed and dried)
– 1 large apple, thinly sliced (use Honeycrisp for sweetness or Granny Smith for tartness)
– 1/2 cup walnuts, toasted (toast for extra crunch)
– 1/4 cup crumbled blue cheese (optional for a creamy texture)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp apple cider vinegar (adjust to taste)
– 1 tsp honey (for a touch of sweetness)
– Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens and thinly sliced apple.
2. Add the toasted walnuts and crumbled blue cheese to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve immediately to enjoy the crisp texture of the greens and apples.

Kick up the flavor by adding grilled chicken or serve it alongside a warm soup for a hearty meal. The contrast of textures and flavors makes this salad a versatile dish for any occasion.

Baked Chicken with Sweet Potatoes

Uncomplicated and hearty, this baked chicken with sweet potatoes is a one-pan wonder that delivers on flavor and ease. Perfect for weeknights, it’s a balanced meal that requires minimal prep and cleanup.

Ingredients

• 4 chicken thighs (bone-in, skin-on for juiciness)
• 2 medium sweet potatoes, cubed (1-inch pieces for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

Instructions

1. Preheat oven to 400°F. This ensures even cooking and a crispy skin.
2. In a large bowl, toss sweet potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Tip: Uniform pieces cook evenly.
3. Spread sweet potatoes on a baking sheet in a single layer. Roast for 15 minutes to start softening.
4. Meanwhile, rub chicken thighs with remaining olive oil, smoked paprika, garlic powder, salt, black pepper, and rosemary. Tip: Season under the skin for more flavor.
5. After 15 minutes, push sweet potatoes to one side of the sheet. Add chicken thighs, skin side up.
6. Bake for 25-30 minutes, until chicken reaches 165°F internally and sweet potatoes are tender. Tip: Use a meat thermometer for accuracy.
7. Let rest for 5 minutes before serving. This redistributes juices.

The chicken emerges juicy with a crispy, herbaceous skin, while the sweet potatoes caramelize slightly at the edges. Serve over a bed of greens for a fresh contrast or with a dollop of Greek yogurt for creaminess.

Mushroom and Spinach Omelette

Kickstart your morning with this protein-packed Mushroom and Spinach Omelette. It’s quick, nutritious, and endlessly customizable.

Ingredients

• 2 large eggs (room temperature for fluffier omelette)
• 1/4 cup mushrooms, sliced (cremini or button)
• 1/4 cup fresh spinach, roughly chopped (packed)
• 1 tbsp butter (or any neutral oil)
• 1/8 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 1 tbsp grated cheese (cheddar or any meltable cheese)

Instructions

1. Heat a non-stick skillet over medium heat (350°F) for 2 minutes.
2. Add butter to the skillet, swirling to coat the bottom evenly.
3. Sauté mushrooms for 3 minutes until they start to brown. Tip: Don’t overcrowd the pan for even cooking.
4. Add spinach and cook for 1 minute until just wilted. Remove veggies and set aside.
5. Whisk eggs, salt, and pepper in a bowl until fully combined but not frothy.
6. Pour egg mixture into the skillet, tilting to spread evenly. Cook for 1 minute without stirring.
7. Sprinkle cheese and cooked veggies over one half of the omelette. Tip: Lower heat to prevent browning.
8. Fold the other half over the filling with a spatula. Cook for 30 seconds more.
9. Slide onto a plate. Serve immediately for the best texture.

Velvety eggs envelop the savory mushrooms and spinach, with melted cheese adding a creamy finish. Try topping with avocado slices or a dash of hot sauce for extra flair.

Cucumber and Tomato Salad

Just like that, summer calls for a refreshing Cucumber and Tomato Salad. It’s crisp, light, and effortlessly versatile.

Ingredients

• 2 large cucumbers, thinly sliced (peel if desired)
• 4 medium tomatoes, diced (use ripe but firm)
• 1/4 cup red onion, thinly sliced (soak in cold water to mellow)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh basil, chopped (sub with parsley if needed)

Instructions

1. In a large bowl, combine cucumbers, tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper.
3. Pour the dressing over the vegetables. Toss gently to coat evenly.
4. Let the salad sit for 10 minutes to allow flavors to meld.
5. Sprinkle fresh basil over the salad before serving.

Yield a salad that’s crunchy yet juicy, with a bright acidity. Perfect alongside grilled meats or as a standalone light lunch.

Peanut Butter and Banana Smoothie

Filling and fuss-free, this smoothie blends creamy peanut butter with ripe bananas for a quick energy boost.

Ingredients

• 2 ripe bananas (spotty for sweetness)
• 2 tbsp creamy peanut butter (or crunchy for texture)
• 1 cup milk (dairy or almond for variation)
• 1/2 cup ice cubes (more for thickness)
• 1 tsp honey (optional, adjust to sweetness)

Instructions

1. Peel bananas and break into chunks.
2. Add banana chunks, peanut butter, milk, and ice to blender.
3. Blend on high for 30 seconds until smooth. Tip: Scrape sides if needed.
4. Taste and add honey if desired. Blend for 10 more seconds.
5. Pour into glasses immediately. Tip: Serve with a banana slice on rim.

Smooth and velvety, this smoothie pairs well with a sprinkle of cinnamon or a drizzle of chocolate syrup for extra decadence.

Roasted Brussels Sprouts with Garlic

Deliciously simple, this Roasted Brussels Sprouts with Garlic dish transforms humble ingredients into a crispy, flavorful side. Perfect for weeknights or holiday tables.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (smaller sprouts can be left whole)
• 3 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
4. Roast for 20-25 minutes, stirring halfway through, until sprouts are golden brown and crispy on the edges.
5. For extra flavor, sprinkle with grated Parmesan or a squeeze of lemon juice before serving.

Zesty and caramelized, these Brussels sprouts offer a satisfying crunch with a soft interior. Serve alongside grilled meats or toss into salads for a nutritious boost.

Spaghetti Squash with Marinara Sauce

Make spaghetti squash with marinara sauce a staple in your weeknight dinner rotation. It’s simple, healthy, and satisfying.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 cups marinara sauce (homemade or store-bought)
• 1/4 cup grated Parmesan cheese (optional for serving)
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds with a spoon.
3. Brush cut sides with olive oil. Season with salt and pepper.
4. Place squash cut-side down on baking sheet. Roast for 40 minutes or until tender.
5. Remove from oven. Let cool for 5 minutes. Use a fork to scrape squash into strands.
6. Heat marinara sauce in a saucepan over medium heat until warm, about 5 minutes.
7. Divide squash strands among plates. Top with warm marinara sauce.
8. Garnish with Parmesan cheese and fresh basil if desired.

Light and tender spaghetti squash pairs perfectly with rich marinara. Try serving it with a side of garlic bread for a complete meal.

Almond and Coconut Energy Balls

These almond and coconut energy balls are perfect for a quick snack or post-workout boost. They’re easy to make and packed with natural ingredients.

Ingredients

• 1 cup almonds (raw, unsalted)
• 1/2 cup shredded coconut (unsweetened, plus extra for coating)
• 1/4 cup honey (or maple syrup for vegan option)
• 1 tbsp coconut oil (melted)
• 1 tsp vanilla extract (pure, for best flavor)
• Pinch of salt (enhances sweetness)

Instructions

1. Place almonds in a food processor. Process until finely ground, about 30 seconds.
2. Add shredded coconut, honey, coconut oil, vanilla extract, and salt to the processor. Process until mixture sticks together when pressed, about 1 minute.
3. Roll mixture into 1-inch balls. Tip: Wet hands slightly to prevent sticking.
4. Roll balls in extra shredded coconut to coat. Tip: Press coconut gently to adhere.
5. Place balls on a tray lined with parchment paper. Chill in refrigerator for at least 30 minutes to firm up.

Rolling these energy balls in coconut adds a nice texture contrast. They’re chewy with a slight crunch from the almonds. Try serving them with a drizzle of dark chocolate for an extra treat.

Green Tea and Lemon Detox Water

Green tea and lemon detox water is a refreshing way to kickstart your metabolism. Get ready to hydrate with a zesty twist.

Ingredients

• 4 cups water (filtered for best taste)
• 2 green tea bags (or 2 tsp loose leaf)
• 1 lemon, thinly sliced (organic preferred)
• 1 tbsp honey (adjust to taste)
• Ice cubes (as needed)

Instructions

1. Boil 4 cups of water to 175°F, the ideal temperature for green tea to avoid bitterness.
2. Steep the green tea bags in the hot water for 3 minutes. Remove bags promptly to prevent over-steeping.
3. Add the thinly sliced lemon to the tea. Let it infuse for at least 10 minutes for a stronger flavor.
4. Stir in honey until fully dissolved. Adjust sweetness based on preference.
5. Refrigerate the mixture for 1 hour to chill thoroughly. This enhances the refreshing quality.
6. Serve over ice cubes in a tall glass for maximum enjoyment.

Light and invigorating, this detox water blends the earthy tones of green tea with the bright acidity of lemon. Perfect for sipping throughout the day or as a post-workout refresher.

Conclusion

Absolutely packed with nutritious and tasty options, our roundup of 24 Delicious Clean Simple Eats Recipes is your go-to for healthy eating made easy. Whether you’re a seasoned chef or just starting out, these recipes promise to delight your taste buds and nourish your body. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest!

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