45 Clean Eating Gluten-Free Recipes for Breakfast, Lunch, and Dinner

Adopting a clean eating and gluten-free lifestyle can be a transformative journey for your health and well-being. This comprehensive guide provides 45 delicious and easy-to-make recipes for breakfast, lunch, and dinner, ensuring that you have a wide variety of options to keep your meals exciting and nutritious.

The Philosophy of Clean Eating

Clean eating is centered on consuming whole, unprocessed foods in their most natural state. This means prioritizing fruits, vegetables, lean proteins, whole grains, and healthy fats while avoiding processed foods, refined grains, added sugars, and unhealthy fats. By fueling your body with clean ingredients, you can experience increased energy, improved digestion, and overall better health.

The Gluten-Free Advantage

A gluten-free diet, which excludes the protein gluten found in wheat, barley, and rye, is essential for individuals with celiac disease or gluten sensitivity. Many others also find that reducing or eliminating gluten can lead to benefits such as reduced inflammation and improved digestive health. These recipes are all naturally gluten-free or use simple gluten-free alternatives.

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15 Clean Eating Gluten-Free Breakfast Recipes

Starting your day with a nutritious and delicious breakfast is essential for maintaining a healthy lifestyle. For those who follow a clean eating and gluten-free diet, it can sometimes be challenging to find breakfast options that are both satisfying and compliant. This article provides 15 clean eating gluten-free breakfast recipes that are easy to make and packed with wholesome ingredients.

1. Quinoa Berry Bowl

A simple and satisfying breakfast bowl packed with protein and antioxidants.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup mixed berries (fresh or frozen)
• 1 tbsp chia seeds
• 1 tbsp chopped almonds
• 1 tsp honey or maple syrup (optional)

Instructions:

1. In a bowl, combine the cooked quinoa, mixed berries, and chia seeds.
2. Top with chopped almonds and a drizzle of honey or maple syrup if desired.
3. Stir and enjoy immediately.

2. Avocado and Egg Super-Scramble

A protein-packed scramble with healthy fats to keep you full and focused.

Ingredients:

• 2 large eggs
• 1/4 avocado, diced
• 1/4 cup spinach
• 1 tbsp chopped red onion
• Salt and pepper to taste

Instructions:

1. Whisk the eggs in a small bowl.
2. Heat a non-stick skillet over medium heat. Add the spinach and red onion and cook until softened.
3. Pour in the eggs and scramble until cooked to your liking.
4. Remove from heat and gently stir in the diced avocado.
5. Season with salt and pepper and serve immediately.

3. Green Detox Smoothie

A vibrant and nutrient-dense smoothie to kickstart your day.

Ingredients:

• 1 cup spinach or kale
• 1/2 banana, frozen
• 1/2 cup pineapple chunks
• 1/2 cup unsweetened almond milk
• 1 tbsp flax seeds

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy.

4. Chia Seed Pudding with Mango and Coconut

A make-ahead option perfect for busy mornings.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened coconut milk
• 1/2 cup diced mango
• 1 tbsp shredded coconut

Instructions:

1. In a jar or container, mix the chia seeds and coconut milk.
2. Let it sit for at least 4 hours or overnight in the refrigerator.
3. Top with diced mango and shredded coconut before serving.

5. Sweet Potato and Black Bean Hash

A savory and filling breakfast hash.

Ingredients:

• 1 cup diced sweet potato
• 1/2 cup black beans, rinsed
• 1/4 cup chopped bell pepper
• 1/4 cup chopped onion
• 1 tsp olive oil
• Salt, pepper, and chili powder to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat.
2. Add the sweet potato, bell pepper, and onion. Cook until the sweet potato is tender.
3. Stir in the black beans and season with salt, pepper, and chili powder.
4. Cook for another 2-3 minutes until heated through.

6. Gluten-Free Banana Oat Pancakes

Fluffy and delicious pancakes made with gluten-free oats.

Ingredients:

• 1 ripe banana
• 2 eggs
• 1/2 cup gluten-free rolled oats
• 1/2 tsp baking powder
• A pinch of cinnamon

Instructions:

1. Combine all ingredients in a blender and blend until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat.
3. Pour the batter onto the griddle to form small pancakes.
4. Cook for 2-3 minutes per side, until golden brown.

7. Almond Butter and Berry Smoothie Bowl

A thick and creamy smoothie bowl topped with your favorite goodies.

Ingredients:

• 1 frozen banana
• 1/2 cup mixed berries
• 1 tbsp almond butter
• 1/4 cup almond milk
• Toppings: granola, fresh berries, seeds

Instructions:

1. Blend the banana, berries, almond butter, and almond milk until thick and smooth.
2. Pour into a bowl and add your favorite toppings.

8. Mushroom and Spinach Frittata Muffins

A portable and protein-rich option for breakfast on the go.

Ingredients:

• 6 eggs
• 1 cup chopped mushrooms
• 1 cup spinach
• 1/4 cup chopped onion
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. Sauté the mushrooms, spinach, and onion until softened.
3. Whisk the eggs in a bowl and season with salt and pepper.
4. Divide the vegetable mixture among the muffin cups.
5. Pour the egg mixture over the vegetables.
6. Bake for 15-20 minutes, or until the eggs are set.

9. Tropical Turmeric Oatmeal

A warm and anti-inflammatory oatmeal with a tropical twist.

Ingredients:

• 1/2 cup gluten-free rolled oats
• 1 cup water or almond milk
• 1/2 tsp turmeric powder
• 1/4 cup diced pineapple
• 1 tbsp shredded coconut

Instructions:

1. In a small saucepan, bring the water or almond milk to a boil.
2. Stir in the oats and turmeric powder. Reduce heat and simmer for 5-7 minutes.
3. Top with pineapple and coconut before serving.

10. Smoked Salmon and Dill Scrambled Eggs

A sophisticated and flavorful scramble.

Ingredients:

• 2 eggs
• 2 oz smoked salmon, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp cream cheese (optional)
• Salt and pepper to taste

Instructions:

1. Whisk the eggs in a bowl.
2. Heat a non-stick skillet over medium-low heat. Pour in the eggs and cook, stirring gently.
3. When the eggs are almost set, stir in the smoked salmon, dill, and cream cheese (if using).
4. Season with salt and pepper and serve immediately.

11. Apple Cinnamon Baked Oatmeal Cups

A make-ahead baked oatmeal that’s perfect for meal prep.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup unsweetened applesauce
• 2 eggs
• 1/4 cup maple syrup
• 1 cup diced apple

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. In a large bowl, mix the oats, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk the applesauce, eggs, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and mix well. Fold in the diced apple.
5. Divide the mixture among the muffin cups.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

12. Blueberry and Lemon Zest Quinoa Porridge

A refreshing and light porridge to brighten your morning.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup almond milk
• 1/2 cup blueberries
• 1 tsp lemon zest
• 1 tsp honey or maple syrup (optional)

Instructions:

1. In a small saucepan, combine the quinoa and almond milk. Heat over medium heat until warm.
2. Stir in the blueberries and lemon zest.
3. Sweeten with honey or maple syrup if desired.

13. Chocolate Avocado Mousse

A surprisingly healthy and decadent breakfast treat.

Ingredients:

• 1 ripe avocado
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth and creamy.
3. Serve chilled.

14. Sun-dried Tomato and Basil Omelette

A savory omelette with Mediterranean flavors.

Ingredients:

• 2 eggs
• 2 tbsp sun-dried tomatoes, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions:

1. Whisk the eggs in a bowl and season with salt and pepper.
2. Heat a non-stick skillet over medium heat. Pour in the eggs.
3. When the eggs begin to set, sprinkle the sun-dried tomatoes, basil, and feta cheese (if using) over one half of the omelette.
4. Fold the other half over and cook for another minute, or until the cheese is melted.

15. Pumpkin Spice Chia Pudding

A seasonal and delicious chia pudding for a cozy morning.

Ingredients:

• 3 tbsp chia seeds
• 1 cup almond milk
• 1/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tsp maple syrup

Instructions:

1. In a jar or container, mix all ingredients together.
2. Let it sit for at least 4 hours or overnight in the refrigerator.
3. Stir before serving and top with a sprinkle of cinnamon.

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15 Clean Eating Gluten-Free Lunch Recipes

Lunch is a crucial meal that provides the energy needed to power through the second half of the day. For those following a clean eating and gluten-free lifestyle, finding lunch options that are both convenient and nourishing can be a challenge. This article offers 15 clean eating, gluten-free lunch recipes that are simple to prepare, delicious, and will keep you feeling full and focused.

1. Grilled Chicken Salad with Lemon Vinaigrette

A classic, refreshing salad that’s packed with protein.

Ingredients:

• 4 oz grilled chicken breast, sliced
• 3 cups mixed greens
• 1/2 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• For the vinaigrette: 2 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper

Instructions:

1. Arrange the mixed greens, cucumber, and tomatoes in a large bowl.
2. Top with the sliced grilled chicken.
3. Whisk together the olive oil, lemon juice, salt, and pepper. Drizzle over the salad.

2. Quinoa Salad with Roasted Vegetables

A hearty and colorful salad that can be served warm or cold.

Ingredients:

• 1 cup cooked quinoa
• 1 cup mixed roasted vegetables (broccoli, bell peppers, zucchini)
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp balsamic vinaigrette

Instructions:

1. In a bowl, combine the quinoa and roasted vegetables.
2. Stir in the feta cheese, if using.
3. Drizzle with balsamic vinaigrette and toss to combine.

3. Tuna Salad Lettuce Wraps

A light and low-carb alternative to a traditional tuna sandwich.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 2 tbsp Greek yogurt or mashed avocado
• 1 tbsp chopped celery
• 1 tbsp chopped red onion
• Salt and pepper to taste
• 4 large lettuce leaves (butter, romaine, or iceberg)

Instructions:

1. In a bowl, mix the tuna, Greek yogurt (or avocado), celery, and red onion.
2. Season with salt and pepper.
3. Spoon the tuna salad into the lettuce leaves and serve.

4. Hearty Lentil Soup

A warm and comforting soup that’s full of fiber and plant-based protein.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 onion, chopped
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, combine all ingredients.
2. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.

5. Lemon Herb Salmon with Asparagus

A simple yet elegant lunch that’s rich in omega-3 fatty acids.

Ingredients:

• 4 oz salmon fillet
• 1 bunch of asparagus, trimmed
• 1 tbsp olive oil
• 1 lemon, sliced
• 1 tsp dried herbs (dill, parsley, or oregano)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the salmon and asparagus on a baking sheet.
3. Drizzle with olive oil, and season with herbs, salt, and pepper. Top with lemon slices.
4. Bake for 12-15 minutes, or until the salmon is cooked through.

6. Chicken and Vegetable Skewers

Fun to eat and easy to customize with your favorite vegetables.

Ingredients:

• 4 oz chicken breast, cut into 1-inch cubes
• 1 cup mixed vegetables (cherry tomatoes, bell peppers, zucchini, onion), cut into chunks
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat grill or oven to medium-high heat.
2. Thread the chicken and vegetables onto skewers.
3. Brush with olive oil and season with paprika, salt, and pepper.
4. Grill or bake for 10-15 minutes, turning occasionally, until the chicken is cooked through.

7. Stuffed Bell Peppers

A satisfying and complete meal in a single pepper.

Ingredients:

• 2 bell peppers, halved and seeded
• 1/2 lb ground turkey, cooked
• 1 cup cooked brown rice
• 1/2 cup tomato sauce
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix the cooked ground turkey, brown rice, and tomato sauce.
3. Spoon the mixture into the bell pepper halves.
4. Place in a baking dish and bake for 20-25 minutes. Top with cheese in the last 5 minutes, if using.

8. Shrimp and Avocado Salad

A light and refreshing salad with a creamy texture.

Ingredients:

• 4 oz cooked shrimp, peeled and deveined
• 1/2 avocado, diced
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, gently combine the shrimp, avocado, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.

9. Black Bean Burgers

Flavorful and hearty plant-based burgers.

Ingredients:

• 1 can (15 oz) black beans, rinsed and mashed
• 1/2 cup gluten-free breadcrumbs or rolled oats
• 1/4 cup chopped onion
• 1 tsp cumin
• 1/2 tsp chili powder
• Gluten-free buns and your favorite toppings

Instructions:

1. In a bowl, mix all ingredients for the burgers.
2. Form into patties and cook in a lightly oiled skillet over medium heat for 5-7 minutes per side.
3. Serve on gluten-free buns with your favorite toppings.

10. Sweet Potato and Kale Bowl

A nutrient-dense bowl that’s both sweet and savory.

Ingredients:

• 1 medium sweet potato, baked and cubed
• 2 cups kale, chopped
• 1/4 cup chickpeas, rinsed
• 2 tbsp tahini dressing

Instructions:

1. Massage the kale with a little olive oil to soften it.
2. Top the kale with the sweet potato cubes and chickpeas.
3. Drizzle with tahini dressing.

11. Greek Salad with Grilled Chicken

A Mediterranean-inspired salad that’s full of flavor.

Ingredients:

• 4 oz grilled chicken breast, sliced
• 1 cup chopped romaine lettuce
• 1/2 cup chopped cucumber
• 1/4 cup cherry tomatoes, halved
• 2 tbsp Kalamata olives
• 2 tbsp crumbled feta cheese
• 2 tbsp Greek dressing

Instructions:

1. Combine all ingredients in a large bowl and toss to combine.

12. Collard Green Wraps

A creative and healthy alternative to traditional wraps.

Ingredients:

• 2 large collard green leaves, stems removed
• 1/4 cup hummus
• 1/2 cup mixed shredded vegetables (carrots, bell peppers, cucumber)
• 1/4 cup sprouts

Instructions:

1. Blanch the collard green leaves in boiling water for 30 seconds to soften them.
2. Lay the leaves flat and spread with hummus.
3. Top with the shredded vegetables and sprouts, then roll up tightly.

13. Mason Jar Salad

A perfect make-ahead lunch for busy weekdays.

Ingredients:

• Bottom layer: 2 tbsp vinaigrette
• Next layer: 1/2 cup chickpeas
• Next layer: 1/2 cup chopped hard vegetables (carrots, bell peppers)
• Next layer: 1 cup quinoa or brown rice
• Top layer: 2 cups mixed greens

Instructions:

1. Layer the ingredients in a mason jar in the order listed.
2. When ready to eat, shake the jar to distribute the dressing.

14. Leftover Roast Chicken and Veggie Bowl

An easy way to repurpose last night’s dinner.

Ingredients:

• 1 cup leftover roast chicken, shredded
• 1 cup leftover roasted vegetables
• 1/2 cup cooked brown rice or quinoa
• A drizzle of olive oil or your favorite sauce

Instructions:

1. Combine all ingredients in a bowl and enjoy cold or reheated.

15. Buddha Bowl

A customizable bowl that’s both beautiful and nutritious.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 1 cup mixed greens
• 1/2 cup roasted sweet potatoes
• 1/2 cup steamed broccoli
• 1/4 cup edamame
• 2 tbsp peanut dressing

Instructions:

1. Arrange all ingredients in a bowl.
2. Drizzle with peanut dressing before serving.

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15 Clean Eating Gluten-Free Dinner Recipes

Dinner is a time to unwind and nourish your body after a long day. These 15 clean eating, gluten-free dinner recipes are designed to be both satisfying and healthy, helping you end your day on a high note.

1. Baked Lemon Herb Chicken with Roasted Root Vegetables

A complete and flavorful one-pan meal.

Ingredients:

• 2 chicken breasts
• 1 lb mixed root vegetables (carrots, parsnips, sweet potatoes), chopped
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 tsp mixed dried herbs (rosemary, thyme)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the vegetables with 1 tbsp of olive oil, salt, and pepper, and spread them on a baking sheet.
3. Rub the chicken with the remaining olive oil, herbs, salt, and pepper. Place on the baking sheet with the vegetables.
4. Top with lemon slices.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

2. Turkey Meatballs with Zucchini Noodles

A light and healthy take on a classic comfort food.

Ingredients:

• 1 lb ground turkey
• 1/4 cup gluten-free breadcrumbs
• 1 egg
• 1 tsp Italian seasoning
• 2 large zucchinis, spiralized
• 1 cup marinara sauce

Instructions:

1. In a bowl, mix the ground turkey, breadcrumbs, egg, and Italian seasoning. Form into meatballs.
2. Brown the meatballs in a large skillet. Add the marinara sauce and simmer for 10-15 minutes.
3. Serve the meatballs and sauce over the zucchini noodles.

3. Sheet Pan Fajitas

An easy and customizable dinner with minimal cleanup.

Ingredients:

• 1 lb chicken breast or steak, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• Gluten-free tortillas and your favorite toppings (avocado, salsa, cilantro)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the chicken/steak, peppers, and onion with olive oil and spices.
3. Spread on a baking sheet and bake for 20-25 minutes.
4. Serve with gluten-free tortillas and toppings.

4. Blackened Salmon with Mango Salsa

A spicy and sweet combination that’s full of flavor.

Ingredients:

• 2 salmon fillets
• 1 tbsp blackening seasoning
• For the salsa: 1 cup diced mango, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice

Instructions:

1. Rub the salmon with the blackening seasoning.
2. Cook in a hot skillet for 4-6 minutes per side.
3. In a bowl, combine all the ingredients for the salsa.
4. Serve the salmon topped with the mango salsa.

5. Vegan Coconut Curry

A creamy and fragrant curry that’s packed with vegetables.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups mixed vegetables (broccoli, carrots, snap peas)
• 1 can (15 oz) chickpeas, rinsed
• Cooked quinoa or brown rice for serving

Instructions:

1. In a large pot, heat the coconut oil. Sauté the onion and garlic until softened.
2. Stir in the curry powder and cook for another minute.
3. Add the coconut milk, vegetables, and chickpeas. Simmer for 15-20 minutes, or until the vegetables are tender.
4. Serve over quinoa or brown rice.

6. Shepherd’s Pie with Cauliflower Topping

A low-carb and comforting version of a classic dish.

Ingredients:

• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup beef broth
• 1 head of cauliflower, steamed and mashed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brown the ground meat with the onion and carrots. Stir in the peas and beef broth, and simmer for 10 minutes.
3. Transfer the meat mixture to a baking dish.
4. Top with the mashed cauliflower.
5. Bake for 20-25 minutes, or until bubbly and golden.

7. Garlic Shrimp with Roasted Broccoli

A simple and quick dinner that’s full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 head of broccoli, cut into florets
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Red pepper flakes, salt, and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the broccoli with 1 tbsp of olive oil, salt, and pepper. Roast for 15-20 minutes.
3. In a skillet, heat the remaining olive oil. Sauté the garlic and red pepper flakes for a minute.
4. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
5. Serve the shrimp with the roasted broccoli.

8. Pork Chops with Apple Chutney

A sweet and savory dish that’s perfect for a fall evening.

Ingredients:

• 2 pork chops
• 1 tbsp olive oil
• For the chutney: 2 apples, diced; 1/4 cup chopped onion; 2 tbsp apple cider vinegar; 1 tbsp maple syrup

Instructions:

1. Season the pork chops with salt and pepper. Cook in a hot skillet with olive oil for 5-7 minutes per side.
2. In a separate saucepan, combine all the ingredients for the chutney. Simmer for 15-20 minutes, until the apples are soft.
3. Serve the pork chops topped with the apple chutney.

9. Stuffed Acorn Squash

A beautiful and delicious vegetarian main course.

Ingredients:

• 1 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup chopped walnuts
• 1/4 cup dried cranberries
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the acorn squash for 30-40 minutes, until tender.
3. In a bowl, mix the quinoa, walnuts, cranberries, and maple syrup.
4. Fill the squash halves with the quinoa mixture and bake for another 10 minutes.

10. Chicken Piccata

A classic Italian dish made gluten-free.

Ingredients:

• 2 chicken breasts, pounded thin
• 1/4 cup gluten-free all-purpose flour
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp capers

Instructions:

1. Dredge the chicken in the gluten-free flour.
2. Cook in a hot skillet with olive oil for 3-4 minutes per side. Remove from the skillet.
3. Add the chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 2-3 minutes.
4. Return the chicken to the skillet and coat with the sauce.

11. Beef and Broccoli Stir-fry

A quick and easy stir-fry that’s better than takeout.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 head of broccoli, cut into florets
• 2 tbsp coconut aminos (or gluten-free soy sauce)
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated

Instructions:

1. In a large skillet or wok, heat the sesame oil. Add the beef and cook until browned.
2. Add the broccoli, coconut aminos, garlic, and ginger. Stir-fry for 5-7 minutes, until the broccoli is tender-crisp.

12. Roasted Red Pepper Pasta with Chicken Sausage

A creamy and flavorful pasta dish without the dairy.

Ingredients:

• 1 jar (12 oz) roasted red peppers, drained
• 1/2 cup cashews, soaked
• 1/4 cup nutritional yeast
• 8 oz gluten-free pasta, cooked
• 4 chicken sausages, cooked and sliced

Instructions:

1. In a blender, combine the roasted red peppers, cashews, and nutritional yeast. Blend until smooth.
2. In a large bowl, toss the cooked pasta with the red pepper sauce and sliced chicken sausage.

13. Thai Green Curry with Shrimp

A fragrant and spicy curry that’s quick to make.

Ingredients:

• 1 tbsp coconut oil
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp, peeled and deveined
• 1 cup mixed vegetables (bamboo shoots, bell peppers)
• Fresh basil and lime wedges for serving

Instructions:

1. In a large pot, heat the coconut oil. Stir in the green curry paste and cook for a minute.
2. Add the coconut milk and bring to a simmer.
3. Add the shrimp and vegetables. Cook for 5-7 minutes, until the shrimp is cooked through.
4. Serve with fresh basil and a squeeze of lime.

14. Eggplant Parmesan

A lighter, gluten-free version of a classic Italian-American dish.

Ingredients:

• 1 large eggplant, sliced
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Dip the eggplant slices in the egg, then in a mixture of the breadcrumbs and Parmesan cheese.
3. Bake on a baking sheet for 20 minutes, flipping once.
4. In a baking dish, layer the eggplant, marinara sauce, and mozzarella cheese.
5. Bake for another 15-20 minutes, until the cheese is bubbly and golden.

15. Mediterranean Baked Fish

A simple and flavorful fish dish with Mediterranean ingredients.

Ingredients:

• 2 white fish fillets (cod, halibut)
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives
• 1/4 cup chopped artichoke hearts
• 2 tbsp olive oil
• 1 tsp dried oregano

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the fish in a baking dish. Top with the tomatoes, olives, and artichoke hearts.
3. Drizzle with olive oil and sprinkle with oregano.
4. Bake for 15-20 minutes, or until the fish is cooked through.

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References

• [1] Clean-Eating Breakfast Recipes
• [2] 10 Clean Eating Breakfasts That Start the Day Right