60+ Clean Eating Recipes

Clean eating is more than just a diet; it’s a lifestyle focused on consuming whole, unprocessed foods. It’s about nourishing your body with ingredients that are as close to their natural state as possible. When it comes to breakfast, starting your day with a clean meal can set the tone for a day of healthy choices, providing sustained energy and essential nutrients.

This article provides over 20 clean eating breakfast recipes that are both delicious and easy to prepare. From hearty oatmeal and vibrant smoothies to savory egg dishes and creative toast ideas, you’ll find plenty of inspiration to kickstart your mornings with a healthy and satisfying meal.

What is Clean Eating?

Clean eating emphasizes whole foods like fruits, vegetables, lean proteins, and whole grains while minimizing processed foods, refined sugars, and unhealthy fats. The core principles of clean eating include:

• Choosing Whole Foods: Opt for foods that are not heavily processed or refined.
• Reading Labels: Look for simple, recognizable ingredients.
• Limiting Added Sugars: Reduce your intake of sugary drinks, snacks, and desserts.
• Eating More Plants: Incorporate a variety of fruits and vegetables into your meals.
• Staying Hydrated: Drink plenty of water throughout the day.

By following these principles, you can improve your overall health, boost your energy levels, and feel your best.

1. Overnight Oats Variations

Overnight oats are a perfect clean eating breakfast for busy mornings. Simply combine the ingredients in a jar, let it sit overnight, and wake up to a delicious and nutritious meal.

Basic Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 3/4 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. In a jar or container, combine all ingredients.
2. Stir well, cover, and refrigerate for at least 4 hours or overnight.
3. Top with fresh fruit, nuts, or seeds before serving.

Peanut Butter Banana Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 3/4 cup almond milk
• 1 tablespoon natural peanut butter
• 1 sliced banana
• 1 tablespoon chia seeds
• 1 teaspoon maple syrup

Instructions:

1. In a jar, mash half of the banana.
2. Add the remaining ingredients and stir until well combined.
3. Cover and refrigerate overnight.
4. Top with the remaining banana slices before serving.

Berry Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 3/4 cup almond milk
• 1/2 cup mixed berries
• 1 tablespoon chia seeds
• 1 tablespoon honey
• 1/4 cup Greek yogurt

Instructions:

1. In a jar, combine all ingredients and stir well.
2. Cover and refrigerate overnight.
3. Top with additional berries and a dollop of Greek yogurt before serving.

2. Smoothie Recipes

Smoothies are a quick and easy way to pack a lot of nutrients into your morning meal. They are endlessly customizable and perfect for a grab-and-go breakfast.

Green Power Smoothie

Ingredients:

• 1 cup spinach
• 1/2 cup kale
• 1 frozen banana
• 1/2 cup frozen mango
• 1 cup almond milk
• 1 tablespoon chia seeds

Instructions:

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

Berry Kefir Smoothie

Ingredients:

• 1 cup plain kefir
• 1/2 cup mixed berries
• 1 banana
• 1 tablespoon honey
• 1/2 cup ice

Instructions:

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

Apple Peanut Butter Smoothie

Ingredients:

• 1 apple, cored
• 2 tablespoons natural peanut butter
• 1 cup almond milk
• 1/2 frozen banana
• 1 teaspoon cinnamon
• 1 cup ice

Instructions:

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

3. Avocado Toast Variations

Avocado toast is a simple yet satisfying clean breakfast. It’s packed with healthy fats, fiber, and can be customized with a variety of toppings.

Classic Avocado Toast

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Everything bagel seasoning

Instructions:

1. Toast the bread to your desired crispness.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
3. Spread the mashed avocado on the toast and sprinkle with everything bagel seasoning.

Avocado Toast with Egg

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 2 eggs
• 1 tablespoon lemon juice
• Salt, pepper, red pepper flakes

Instructions:

1. Toast the bread and prepare the eggs as desired (fried, scrambled, or poached).
2. Mash the avocado with lemon juice, salt, and pepper.
3. Spread the avocado on the toast and top with the eggs. Sprinkle with red pepper flakes.

Tomato Basil Avocado Toast

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 large tomato, sliced
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper

Instructions:

1. Toast the bread and mash the avocado.
2. Spread the avocado on the toast and top with tomato slices and fresh basil.
3. Drizzle with balsamic glaze and season with salt and pepper.

4. Chia Pudding Recipes

Chia pudding is a versatile and nutritious breakfast that can be prepared in advance. It’s packed with fiber, protein, and healthy fats to keep you full and satisfied.

Basic Vanilla Chia Pudding

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. In a jar, whisk together all ingredients.
2. Let it sit for 5 minutes, then whisk again to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Top with your favorite fruits and nuts.

Chocolate Chia Pudding

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Whisk all ingredients together in a jar.
2. Refrigerate for at least 2 hours or overnight.
3. Serve chilled with a sprinkle of cocoa powder or chocolate shavings.

Berry Chia Pudding

Ingredients:

• 3 tablespoons chia seeds
• 1 cup coconut milk
• 1/2 cup mixed berries
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions:

1. In a blender, combine the coconut milk and berries and blend until smooth.
2. Pour the mixture into a jar and stir in the chia seeds, honey, and vanilla.
3. Refrigerate for at least 2 hours or overnight.

5. Egg-Based Dishes

Eggs are a breakfast staple for a reason. They are a great source of protein and can be prepared in countless ways.

Veggie Scramble

Ingredients:

• 3 eggs
• 1/2 cup spinach
• 1/4 cup diced bell peppers
• 1/4 cup diced mushrooms
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a non-stick skillet, heat the olive oil over medium heat.
2. Add the bell peppers and mushrooms and cook until softened.
3. Add the spinach and cook until wilted.
4. In a separate bowl, whisk the eggs with salt and pepper.
5. Pour the eggs into the skillet and cook, stirring occasionally, until they are cooked to your liking.

Summer Skillet Vegetable & Egg Scramble

Ingredients:

• 4 eggs
• 1 zucchini, diced
• 1/2 cup cherry tomatoes
• 1/4 cup red onion
• 2 tablespoons olive oil
• Fresh herbs (basil, parsley)

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add zucchini and red onion and cook until tender.
3. Add cherry tomatoes and cook for another 2-3 minutes.
4. Whisk eggs and pour into the skillet. Cook, stirring gently, until set.
5. Garnish with fresh herbs before serving.

Mozzarella, Basil & Zucchini Frittata

Ingredients:

• 6 eggs
• 1 medium zucchini, sliced
• 1/2 cup fresh mozzarella
• 1/4 cup fresh basil
• 2 tablespoons olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add zucchini and cook until golden.
3. Whisk eggs, salt, and pepper in a bowl. Stir in mozzarella and basil.
4. Pour the egg mixture over the zucchini in the skillet.
5. Bake for 10-15 minutes, or until the eggs are set.

6. Yogurt Parfaits

Yogurt parfaits are a simple and elegant breakfast. Layering Greek yogurt with fruit and granola creates a delicious and satisfying meal.

Greek Yogurt Berry Parfait

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup mixed berries
• 1/4 cup homemade granola
• 1 tablespoon honey
• 1 tablespoon chia seeds

Instructions:

1. In a glass, layer Greek yogurt, berries, and granola.
2. Drizzle with honey and sprinkle with chia seeds.
3. Repeat the layers until the glass is full.

High Protein Parfait

Ingredients:

• 1 cup Greek yogurt
• 1/4 cup protein granola
• 1/2 cup fresh fruit
• 1 tablespoon almond butter
• 1 teaspoon maple syrup

Instructions:

1. In a glass, layer Greek yogurt, fruit, and granola.
2. Drizzle with almond butter and maple syrup.
3. Serve immediately for a crunchy texture.

7. Additional Clean Recipes

Here are a few more clean eating breakfast ideas to add to your rotation.

Steel-Cut Oats with Quinoa

Ingredients:

• 1/2 cup steel-cut oats
• 1/4 cup quinoa
• 2 cups water
• 1/2 cup almond milk
• Fresh berries
• Chopped nuts

Instructions:

1. In a saucepan, bring water to a boil. Add oats and quinoa.
2. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
3. Stir in almond milk and cook for another 5 minutes.
4. Top with berries and nuts before serving.

Everything Bagel Avocado Toast

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• Everything bagel seasoning
• Lemon juice
• Sea salt

Instructions:

1. Toast the bread and mash the avocado with lemon juice and salt.
2. Spread the avocado on the toast and sprinkle generously with everything bagel seasoning.

Peanut Butter Banana Cinnamon Toast

Ingredients:

• 2 slices whole grain bread
• 2 tablespoons natural peanut butter
• 1 banana, sliced
• Cinnamon
• Honey drizzle

Instructions:

1. Toast the bread and spread with peanut butter.
2. Top with banana slices, a sprinkle of cinnamon, and a drizzle of honey.

Rice Cakes with Peanut Butter

Ingredients:

• 2 brown rice cakes
• 2 tablespoons natural peanut butter
• 1/2 banana, sliced
• Chia seeds
• Cinnamon

Instructions:

1. Spread peanut butter on the rice cakes.
2. Top with banana slices, chia seeds, and a dash of cinnamon.

Carrot Smoothie

Ingredients:

• 1 large carrot, peeled
• 1 orange, peeled
• 1/2 banana
• 1 cup coconut milk
• 1 teaspoon ginger
• 1/2 teaspoon turmeric

Instructions:

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

Starting your day with a clean, nutrient-dense breakfast is one of the best things you can do for your health. These 20+ clean eating breakfast recipes are designed to be both delicious and easy to prepare, helping you to stay on track with your health.

Lunch is a crucial meal that provides the energy needed to power through the afternoon. A clean eating lunch can help you avoid the midday slump and stay focused and productive. This article offers over 20 clean eating lunch recipes that are not only nutritious but also delicious and easy to prepare.

From refreshing salads and hearty soups to satisfying sandwiches and protein-packed bowls, you’ll find a wide variety of options to keep your midday meals exciting and healthy. These recipes are designed to be simple, using whole food ingredients that are readily available.

20 Clean Eating Lunch Recipes

A clean lunch can make a significant difference in your day. By choosing whole, unprocessed foods, you provide your body with a steady stream of energy, unlike the quick spike and crash that comes from sugary, processed meals. A clean lunch can also help with weight management, improve digestion, and boost your overall well-being.

This collection of recipes will help you make clean eating a regular part of your daily routine, with options for meal prep, quick no-cook lunches, and more.

1. Salad Bowls & Grain Bowls

Salad and grain bowls are a fantastic way to get a variety of nutrients in one meal. They are easily customizable and perfect for a light yet filling lunch.

Mediterranean Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the quinoa, cucumber, tomatoes, red onion, olives, feta, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.

Buddha Bowl with Spring Vegetables

Ingredients:

• 1 cup cooked brown rice
• 1/2 cup roasted sweet potato cubes
• 1/2 cup steamed broccoli
• 1/4 cup shredded purple cabbage
• 1/4 avocado, sliced
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup

Instructions:

1. Arrange the brown rice, sweet potato, broccoli, cabbage, and avocado in a bowl.
2. In a small bowl, whisk together the tahini, lemon juice, and maple syrup to create the dressing.
3. Drizzle the dressing over the bowl and sprinkle with pumpkin seeds.

Chickpea Power Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups mixed greens
• 1 bell pepper, diced
• 1 carrot, shredded
• 1/4 cup sunflower seeds
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, mixed greens, bell pepper, carrot, and sunflower seeds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.

2. Soups

Soups are a comforting and nourishing lunch option, especially on cooler days. They can be made in large batches for easy meal prep.

Weight-Loss Cabbage Soup

Ingredients:

• 1 head cabbage, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add the garlic and bell pepper and cook for another 2 minutes.
3. Add the cabbage, vegetable broth, diced tomatoes, oregano, and basil.
4. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste.

Vegetable Weight-Loss Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 cup spinach
• 2 teaspoons Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery and cook until softened.
3. Add the zucchini and green beans and cook for 5 minutes.
4. Add the vegetable broth, diced tomatoes, and Italian seasoning.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Stir in the spinach and cook until wilted. Season with salt and pepper.

Creamy Bean Soup

Ingredients:

• 2 cans white beans, drained
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery and cook until softened.
3. Add the garlic and cook for another minute.
4. Add the white beans, vegetable broth, bay leaf, and thyme.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy texture. Season with salt and pepper.

3. Sandwiches & Wraps

Sandwiches and wraps are classic lunch choices that can be easily made clean and healthy by using whole grain bread or tortillas and plenty of fresh veggies.

Cucumber Sandwich

Ingredients:

• 8 slices whole grain bread
• 2 large cucumbers, thinly sliced
• 4 oz cream cheese, softened
• 2 tablespoons fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the cream cheese, dill, lemon juice, salt, and pepper.
2. Spread the cream cheese mixture on the bread slices.
3. Arrange the cucumber slices on four of the bread slices and top with the remaining bread slices.

Veggie & Hummus Sandwich

Ingredients:

• 2 slices whole grain bread
• 3 tablespoons hummus
• 1/4 avocado, sliced
• 1/4 cucumber, sliced
• 2 tomato slices
• 1/4 cup sprouts
• 2 lettuce leaves
• Salt and pepper to taste

Instructions:

1. Spread hummus on both slices of bread.
2. Layer the avocado, cucumber, tomato, sprouts, and lettuce on one slice of bread.
3. Season with salt and pepper and top with the other slice of bread.

Mediterranean Wrap

Ingredients:

• 1 whole wheat tortilla
• 3 tablespoons hummus
• 1/4 cup diced cucumber
• 1/4 cup diced tomatoes
• 2 tablespoons red onion
• 2 tablespoons feta cheese
• 1 tablespoon olives
• 2 cups mixed greens

Instructions:

1. Spread hummus over the tortilla.
2. Top with cucumber, tomatoes, red onion, feta, olives, and mixed greens.
3. Roll up the tortilla tightly.

Collard Green Wraps

Ingredients:

• 4 large collard green leaves
• 1/2 cup cooked quinoa
• 1/4 cup shredded carrots
• 1/4 cup diced bell pepper
• 1/4 avocado, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Trim the stems of the collard green leaves.
2. In a bowl, combine the quinoa, carrots, bell pepper, and avocado.
3. In a small bowl, whisk together the tahini, lemon juice, salt, and pepper.
4. Spread the tahini dressing on the collard leaves.
5. Top with the quinoa mixture and roll up the leaves like a burrito.

4. Protein-Based Dishes

These protein-packed lunches will keep you full and satisfied until dinner.

Grilled Red Snapper

Ingredients:

• 4 red snapper fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon oregano
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
3. Brush the mixture over the red snapper fillets.
4. Grill for 3-4 minutes per side, or until cooked through.
5. Serve over a bed of mixed greens.

Ground Beef & Potatoes Skillet

Ingredients:

• 1 lb lean ground beef
• 3 medium potatoes, diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the potatoes and cook until browned and tender.
3. Add the onion and bell pepper and cook until softened.
4. Add the ground beef and cook until browned. Drain any excess fat.
5. Stir in the garlic, paprika, and cumin. Season with salt and pepper.

Chicken Burrito Bowl

Ingredients:

• 1 lb grilled chicken breast, sliced
• 1 cup cooked brown rice
• 1/2 cup black beans
• 1/4 cup corn
• 1/4 avocado, diced
• 2 tablespoons salsa
• 1 tablespoon lime juice
• 1/4 cup cilantro

Instructions:

1. In a bowl, combine the brown rice, black beans, and corn.
2. Top with the grilled chicken, avocado, and salsa.
3. Drizzle with lime juice and garnish with cilantro.

5. Quick No-Cook Lunches

For those extra busy days, these no-cook lunches are a lifesaver.

Adult Lunchable

Ingredients:

• 2 oz sliced turkey or chicken
• 1 oz cheese cubes
• 1/4 cup grapes
• 1/4 cup nuts
• Whole grain crackers
• 1/4 cup hummus
• Baby carrots and snap peas

Instructions:

1. Arrange all ingredients in a compartmentalized container for an easy and balanced lunch.

Tuna Collard Wraps

Ingredients:

• 1 can tuna in water, drained
• 2 large collard leaves
• 1/4 avocado, mashed
• 1 tablespoon lemon juice
• 1/4 cup diced celery
• 1/4 cup shredded carrots
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the tuna, avocado, lemon juice, celery, and carrots. Season with salt and pepper.
2. Lay the collard leaves flat and spoon the tuna mixture onto the center of each leaf.
3. Roll up the leaves like a burrito.

Spring Greens with Strawberries

Ingredients:

• 4 cups mixed spring greens
• 1 cup sliced strawberries
• 1/4 cup candied pecans
• 2 oz goat cheese, crumbled
• 2 tablespoons balsamic vinaigrette
• 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine the spring greens, strawberries, pecans, and goat cheese.
2. In a small bowl, whisk together the balsamic vinaigrette and olive oil.
3. Drizzle the dressing over the salad and toss to combine.

6. Meal Prep Bowls

Meal prep bowls are a great way to ensure you have a healthy lunch ready to go for the week.

Sweet Potato Taco Bowl

Ingredients:

• 1 roasted sweet potato, cubed
• 1/2 cup black beans
• 1/4 cup corn
• 2 cups lettuce
• 1/4 avocado, diced
• 2 tablespoons salsa
• 1 tablespoon lime juice
• 1/4 cup cilantro

Instructions:

1. Assemble the bowl by layering the lettuce, sweet potato, black beans, corn, and avocado.
2. Drizzle with salsa and lime juice, and garnish with cilantro.

Autumn Nourish Bowl

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup roasted butternut squash
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 cups kale, massaged
• 2 tablespoons tahini dressing
• 1 tablespoon maple syrup

Instructions:

1. In a bowl, combine the kale, quinoa, butternut squash, cranberries, and pumpkin seeds.
2. In a small bowl, whisk together the tahini dressing and maple syrup.
3. Drizzle the dressing over the bowl and toss to combine.

Protein Power Bowl

Ingredients:

• 1/2 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/4 cup roasted chickpeas
• 1 cup spinach
• 1/4 cup shredded carrots
• 2 tablespoons hemp seeds
• 2 tablespoons lemon vinaigrette

Instructions:

1. In a bowl, combine the spinach, quinoa, lentils, chickpeas, and carrots.
2. Drizzle with lemon vinaigrette and sprinkle with hemp seeds.

7. Light & Fresh Options

These light and fresh options are perfect for a warm day or when you want a less heavy lunch.

Zucchini Noodle Salad

Ingredients:

• 2 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts
• 2 tablespoons fresh basil
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the zucchini noodles, cherry tomatoes, pine nuts, and basil.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine. Sprinkle with parmesan cheese.

Cucumber Gazpacho

Ingredients:

• 3 large cucumbers, peeled and chopped
• 1/4 cup fresh mint
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 avocado
• 1/4 cup Greek yogurt
• Salt and pepper to taste

Instructions:

1. In a blender, combine the cucumbers, mint, lime juice, olive oil, avocado, and Greek yogurt.
2. Blend until smooth. Season with salt and pepper.
3. Chill for at least 30 minutes before serving.

Watermelon Feta Salad

Ingredients:

• 4 cups cubed watermelon
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 cup pumpkin seeds
• Black pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, feta, and mint.
2. In a small bowl, whisk together the lime juice and olive oil.
3. Drizzle the dressing over the salad and toss to combine. Sprinkle with pumpkin seeds and black pepper.

With these 20+ clean eating lunch recipes, you’ll never have to wonder what to have for a healthy midday meal again. Whether you prefer a light salad, a hearty soup, or a quick no-cook option, there’s something here for everyone. Enjoy these delicious and nutritious recipes and feel the benefits of a clean eating lifestyle.

Dinner is a time to unwind and nourish your body after a long day. A clean eating dinner can help you refuel, support your body’s recovery, and prepare you for a restful night’s sleep. This article provides over 20 clean eating dinner recipes that are both delicious and easy to prepare, making healthy eating a seamless part of your evening routine.

From flavorful baked fish and chicken dishes to hearty one-pot meals and vibrant vegetarian options, you’ll find a wide range of recipes to suit your tastes and dietary needs. These recipes focus on whole, unprocessed ingredients, ensuring that you get the maximum nutritional benefit from your meals.

20 Clean Eating Dinner Recipes

A clean dinner can have a profound impact on your health and well-being. By avoiding processed foods, refined sugars, and unhealthy fats, you can improve your digestion, support a healthy weight, and reduce inflammation. A nutritious dinner can also improve your sleep quality, leaving you feeling refreshed and energized the next day.

This collection of recipes is designed to make clean eating for dinner simple and enjoyable. With options for quick weeknight meals, impressive dishes for guests, and comforting classics made healthy, you’ll have everything you need to create delicious and nourishing dinners every night of the week.

1. Baked Fish & Seafood

Baked fish and seafood are excellent sources of lean protein and healthy fats. These recipes are quick to prepare and perfect for a light yet satisfying dinner.

Lemon Garlic Baked Salmon

Ingredients:

• 4 salmon fillets (6 oz each)
• 3 cloves garlic, minced
• 2 lemons, juiced and zested
• 3 tablespoons olive oil
• 1 tablespoon fresh dill
• Salt and pepper to taste
• Asparagus for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together the garlic, lemon juice, lemon zest, olive oil, and dill.
3. Place the salmon fillets on a baking sheet and pour the mixture over them.
4. Arrange the asparagus around the salmon.
5. Bake for 12-15 minutes, or until the salmon is cooked through.

Herb Crusted Tilapia

Ingredients:

• 4 tilapia fillets
• 1/2 cup whole wheat breadcrumbs
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine the breadcrumbs, parsley, and thyme.
3. Brush the tilapia fillets with olive oil and lemon juice, then coat with the breadcrumb mixture.
4. Place on a baking sheet and bake for 10-12 minutes, or until the fish is flaky.

Mediterranean Baked Cod

Ingredients:

• 4 cod fillets
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• 1/4 cup kalamata olives
• 2 tablespoons capers
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon oregano

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a baking dish, combine the tomatoes, red onion, olives, and capers.
3. Place the cod fillets on top of the vegetables.
4. Drizzle with olive oil and lemon juice, and sprinkle with oregano.
5. Bake for 15-20 minutes, or until the cod is cooked through.

2. Chicken Dishes

Chicken is a versatile and lean source of protein that can be prepared in many delicious ways.

Skillet Lemon Chicken & Potatoes with Kale

Ingredients:

• 4 chicken thighs, bone-in
• 1 lb baby potatoes, halved
• 4 cups kale, chopped
• 2 lemons, juiced and zested
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides.
3. Add the potatoes, garlic, and rosemary to the skillet. Season with salt and pepper.
4. Transfer the skillet to the oven and bake for 20-25 minutes.
5. Add the kale and lemon juice to the skillet and bake for another 5-7 minutes, or until the chicken is cooked through and the kale is wilted.

One-Pan Chicken Parmesan

Ingredients:

• 4 chicken breasts
• 1 cup whole wheat breadcrumbs
• 1/2 cup parmesan cheese
• 2 cups marinara sauce
• 1 cup mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine the breadcrumbs, parmesan cheese, and Italian seasoning.
3. Coat the chicken breasts in the breadcrumb mixture.
4. In a baking dish, spread a layer of marinara sauce. Place the chicken breasts on top.
5. Top with the remaining marinara sauce and mozzarella cheese.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.

Sticky Lemon Chicken

Ingredients:

• 4 chicken breasts
• 1/4 cup honey
• 2 lemons, juiced
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ginger, grated
• Green onions for garnish

Instructions:

1. In a skillet, heat the olive oil over medium-high heat. Cook the chicken breasts until browned and cooked through.
2. In a small bowl, whisk together the honey, lemon juice, soy sauce, garlic, and ginger.
3. Pour the sauce over the chicken and cook until the sauce has thickened and coats the chicken.
4. Garnish with green onions before serving.

3. One-Pot Meals

One-pot meals are a lifesaver on busy weeknights. They are easy to prepare and clean up, and they are packed with flavor.

One-Pot Lemon Chicken Orzo

Ingredients:

• 1 lb chicken thighs, diced
• 1 cup whole wheat orzo
• 2 cups chicken broth
• 1 lemon, juiced and zested
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup spinach
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned.
2. Add the onion and garlic and cook until softened.
3. Stir in the orzo, chicken broth, and lemon juice. Bring to a boil.
4. Reduce heat and simmer for 10-12 minutes, or until the orzo is cooked through.
5. Stir in the spinach and lemon zest. Season with salt and pepper.

Chicken Taco Rice

Ingredients:

• 1 lb ground chicken
• 1 cup brown rice
• 1 can black beans
• 1 bell pepper, diced
• 1 onion, diced
• 1 cup corn
• 2 cups chicken broth
• 1 packet taco seasoning
• 1/4 cup cilantro

Instructions:

1. In a large pot, cook the ground chicken until browned. Drain any excess fat.
2. Add the onion and bell pepper and cook until softened.
3. Stir in the brown rice, black beans, corn, chicken broth, and taco seasoning.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the rice is cooked through.
5. Garnish with cilantro before serving.

One-Skillet Salmon with Fennel

Ingredients:

• 4 salmon fillets
• 1 fennel bulb, sliced
• 1 cup couscous
• 1/4 cup sun-dried tomatoes
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the fennel and cook until softened.
2. Add the couscous and sun-dried tomatoes and cook for 1 minute.
3. Stir in the vegetable broth and bring to a boil.
4. Place the salmon fillets on top of the couscous. Reduce heat, cover, and simmer for 10-12 minutes, or until the salmon is cooked through and the couscous has absorbed the liquid.
5. Drizzle with lemon juice before serving.

4. Vegetarian Dinners

These vegetarian dinners are so hearty and flavorful that you won’t even miss the meat.

Hearty Chickpea & Spinach Stew

Ingredients:

• 2 cans chickpeas, drained
• 4 cups spinach
• 1 can diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the cumin and paprika and cook for another minute.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes.
5. Stir in the spinach and cook until wilted.

Eggplant Parmesan Quinoa Casserole

Ingredients:

• 2 large eggplants, sliced
• 1 cup cooked quinoa
• 2 cups marinara sauce
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until tender.
3. In a baking dish, layer the eggplant, quinoa, marinara sauce, and cheeses.
4. Bake for 15-20 minutes, or until the cheese is bubbly and golden.

Ratatouille

Ingredients:

• 1 eggplant, diced
• 2 zucchini, diced
• 1 bell pepper, diced
• 1 onion, diced
• 3 tomatoes, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon basil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the eggplant, zucchini, and bell pepper and cook until tender.
3. Stir in the tomatoes, thyme, and basil. Season with salt and pepper.
4. Reduce heat and simmer for 20-25 minutes, or until the vegetables are soft and the sauce has thickened.

5. Sheet Pan Dinners

Sheet pan dinners are the ultimate easy weeknight meal. Simply toss all the ingredients on a sheet pan and bake.

Sheet Pan Panko Salmon & Crispy Broccoli

Ingredients:

• 4 salmon fillets
• 1 head broccoli, cut into florets
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large sheet pan, toss the broccoli with olive oil, garlic, salt, and pepper.
3. In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil.
4. Place the salmon fillets on the sheet pan and top with the panko mixture.
5. Bake for 12-15 minutes, or until the salmon is cooked through and the broccoli is crispy.

Roasted Chicken & Vegetables

Ingredients:

• 4 chicken breasts
• 2 sweet potatoes, cubed
• 1 red onion, sliced
• 1 bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large sheet pan, toss the sweet potatoes, onion, and bell pepper with olive oil, rosemary, thyme, salt, and pepper.
3. Place the chicken breasts on the sheet pan.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Mediterranean Sheet Pan Dinner

Ingredients:

• 4 chicken thighs
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1/4 cup olives
• 3 tablespoons olive oil
• 1 teaspoon oregano

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large sheet pan, toss the chicken and vegetables with olive oil and oregano.
3. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Stir-Fries & Skillets

Stir-fries and skillets are a quick and easy way to get a lot of vegetables into your dinner.

Egg Roll in a Bowl

Ingredients:

• 1 lb ground turkey
• 1 head cabbage, shredded
• 2 carrots, shredded
• 3 green onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated

Instructions:

1. In a large skillet, cook the ground turkey until browned. Drain any excess fat.
2. Add the cabbage, carrots, and garlic and cook until softened.
3. Stir in the soy sauce, sesame oil, and ginger. Cook for another 2-3 minutes.
4. Garnish with green onions before serving.

Vegetable Stir-Fry with Tofu

Ingredients:

• 1 block firm tofu, cubed
• 2 bell peppers, sliced
• 1 broccoli head, florets
• 1 carrot, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Instructions:

1. In a large skillet, heat the sesame oil over medium-high heat. Add the tofu and cook until golden.
2. Add the bell peppers, broccoli, and carrot and cook until tender-crisp.
3. Stir in the soy sauce, garlic, and ginger. Cook for another 2-3 minutes.

Zucchini Noodle Stir-Fry

Ingredients:

• 4 medium zucchini, spiralized
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/4 cup cashews
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Instructions:

1. In a large skillet, heat the sesame oil over medium-high heat. Add the bell pepper and carrot and cook until tender-crisp.
2. Add the zucchini noodles and cook for 2-3 minutes, or until softened.
3. Stir in the soy sauce, garlic, and ginger. Cook for another minute.
4. Garnish with cashews before serving.

7. Comfort Food Makeovers

Enjoy your favorite comfort foods with a healthy twist.

Healthy Sloppy Joes

Ingredients:

• 1 lb lean ground turkey
• 1 onion, diced
• 1 bell pepper, diced
• 1 can tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon paprika
• Whole grain buns

Instructions:

1. In a large skillet, cook the ground turkey until browned. Drain any excess fat.
2. Add the onion and bell pepper and cook until softened.
3. Stir in the tomato sauce, tomato paste, apple cider vinegar, and paprika.
4. Simmer for 10-15 minutes, or until the sauce has thickened.
5. Serve on whole grain buns.

Cauliflower Mac and Cheese

Ingredients:

• 1 head cauliflower, florets
• 1 cup sharp cheddar cheese
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower until tender.
2. In a blender, combine the cauliflower, cheddar cheese, Greek yogurt, almond milk, nutritional yeast, and garlic powder.
3. Blend until smooth. Season with salt and pepper.

Turkey Meatballs with Zucchini Noodles

Ingredients:

• 1 lb ground turkey
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 4 zucchini, spiralized
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning

Instructions:

1. In a bowl, combine the ground turkey, breadcrumbs, egg, and garlic. Form into meatballs.
2. In a large skillet, heat the olive oil over medium-high heat. Brown the meatballs on all sides.
3. Add the marinara sauce and Italian seasoning. Simmer for 10-15 minutes, or until the meatballs are cooked through.
4. Serve over zucchini noodles.

8. Grain Bowls & Casseroles

Grain bowls and casseroles are a great way to combine a variety of ingredients into a single, satisfying dish.

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops cut and seeded
• 1 cup cooked quinoa
• 1/2 cup black beans
• 1/2 cup corn
• 1/4 cup diced tomatoes
• 1/4 cup cheese
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine the quinoa, black beans, corn, tomatoes, cheese, and cumin.
3. Stuff the bell peppers with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.

Sweet Potato & Black Bean Bowl

Ingredients:

• 2 roasted sweet potatoes, cubed
• 1 can black beans
• 1 cup cooked quinoa
• 1 avocado, diced
• 1/4 cup pumpkin seeds
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 cup cilantro

Instructions:

1. In a bowl, combine the sweet potatoes, black beans, and quinoa.
2. Top with avocado and pumpkin seeds.
3. Drizzle with lime juice and olive oil, and garnish with cilantro.

Zucchini, Corn & Egg Casserole

Ingredients:

• 3 zucchini, sliced
• 1 cup corn kernels
• 6 eggs
• 1/2 cup milk
• 1/2 cup cheese
• 1 onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and zucchini and cook until softened.
3. In a baking dish, combine the zucchini mixture with the corn.
4. In a bowl, whisk together the eggs, milk, and cheese. Season with salt and pepper.
5. Pour the egg mixture over the vegetables.
6. Bake for 25-30 minutes, or until the eggs are set.

Conclusion

Eating a clean dinner doesn’t have to be complicated or boring. With these 20+ clean eating dinner recipes, you can enjoy a variety of delicious and nutritious meals that will leave you feeling satisfied and energized. Whether you’re looking for a quick weeknight meal or a more elaborate dish for a special occasion, there’s someth