20 Healthy Clean Eating Recipes for Weight Loss Success

Embarking on a weight loss journey doesn’t mean sacrificing flavor or spending hours in the kitchen! Our roundup of 20 Healthy Clean Eating Recipes is packed with delicious, nutrient-rich meals that are as easy to make as they are good for you. From quick weeknight dinners to satisfying comfort foods, these recipes are your ticket to weight loss success without the fuss. Let’s get cooking!

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a vibrant, protein-packed dish that’s as nutritious as it is delicious, perfect for a quick lunch or a hearty side.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, mix the cooked quinoa, black beans, corn, red bell pepper, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

The crunch of fresh vegetables paired with the creamy black beans and fluffy quinoa creates a satisfying texture contrast that’s sure to please.

Tip: For an extra burst of flavor, add diced avocado right before serving.

Grilled Lemon Herb Chicken

There’s something irresistibly fresh about Grilled Lemon Herb Chicken — it’s juicy, flavorful, and perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken breasts to the bowl, turning to coat them evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade, letting excess drip off.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is beautifully charred.
5. Let the chicken rest for 5 minutes before slicing. This ensures every bite is as juicy as possible.

The magic of this dish lies in the bright lemon and earthy herbs creating a marinade that penetrates deeply, ensuring every bite is packed with flavor.

Tip: For an extra zing, grate some lemon zest over the grilled chicken just before serving.

Avocado and Egg Breakfast Toast

Start your morning with a creamy, protein-packed Avocado and Egg Breakfast Toast that’s as nutritious as it is delicious.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh cilantro, chopped

Instructions

1. Toast the whole grain bread until golden and crisp.
2. While the bread is toasting, heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side-up, or until the whites are set but the yolks are still runny. Season with salt and black pepper.
3. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with salt and black pepper.
4. Spread the mashed avocado evenly over the toasted bread slices. Top each slice with a cooked egg.
5. Sprinkle with red pepper flakes (if using) and fresh cilantro before serving.

The combination of creamy avocado and a runny egg yolk creates a luxurious texture that’s hard to resist, making this toast a standout breakfast option.

Tip: For an extra flavor boost, drizzle a little hot sauce over the top before serving.

Spinach and Strawberry Salad with Almonds

Brighten up your meal with this Spinach and Strawberry Salad with Almonds, a delightful mix of sweet and savory that’s as nutritious as it is colorful.

Ingredients

• 6 cups fresh baby spinach
• 1 cup sliced strawberries
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the baby spinach, sliced strawberries, and sliced almonds.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately for the freshest taste and crisp texture.

The contrast of juicy strawberries with crunchy almonds and tender spinach creates a salad that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Baked Salmon with Asparagus

Nothing says a wholesome dinner quite like a perfectly baked salmon paired with crisp asparagus. This dish is not only a feast for the eyes but also a breeze to prepare, making it a weeknight favorite.

Ingredients

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet and asparagus on the prepared baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder, ensuring everything is evenly coated.
3. Arrange the lemon slices on top of the salmon and sprinkle with 1 tbsp fresh dill.
4. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

The magic of this recipe lies in the simplicity of ingredients coming together to create a dish that’s both elegant and comforting. The fresh dill and lemon add a bright finish that elevates the natural flavors of the salmon.

Tip: For an extra touch of flavor, let the salmon marinate with the seasonings for 10 minutes before baking.

Zucchini Noodles with Pesto

Light, refreshing, and packed with flavor, these Zucchini Noodles with Pesto are a perfect way to enjoy your greens in a deliciously different way.

Ingredients

• 4 medium zucchinis, spiralized
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a large bowl, toss the spiralized zucchini noodles with the pesto until evenly coated.
4. Let the noodles sit for 5 minutes to soften slightly, then serve immediately.

The magic of this dish lies in the raw zucchini noodles, which retain a satisfying crunch while soaking up the vibrant pesto flavors.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Turkey and Veggie Stir Fry

Whip up this Turkey and Veggie Stir Fry for a quick, nutritious meal that’s bursting with flavor and color, perfect for those busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot to the skillet. Stir-fry for 5 minutes until vegetables are tender-crisp.
3. Stir in 2 cloves minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp ground ginger, and 1/4 tsp red pepper flakes. Cook for another 2 minutes, stirring constantly.
4. Season with salt and pepper to taste, then remove from heat.

The sesame oil and ginger give this stir fry a delightful Asian-inspired twist, while the colorful veggies make it as appealing to the eyes as it is to the palate.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a vibrant, hearty option that brings a sweet and smoky flavor to your taco night.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, warm the black beans and corn in a small saucepan over medium heat for 5 minutes, stirring occasionally.
3. Warm the tortillas according to package instructions.
4. To assemble the tacos, divide the sweet potatoes, black bean mixture, avocado slices, and cilantro among the tortillas. Serve with lime wedges on the side.

The contrast between the creamy avocado and the smoky sweet potatoes makes these tacos a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra kick, add a drizzle of chipotle sauce or a sprinkle of crumbled queso fresco before serving.

Greek Yogurt with Mixed Berries

Start your morning with a burst of freshness and protein-packed goodness with this simple Greek Yogurt with Mixed Berries bowl. It’s a no-cook, fuss-free breakfast that feels indulgent yet is incredibly healthy.

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey
• 1/4 teaspoon vanilla extract
• 1 tablespoon granola (optional)

Instructions

1. In a medium bowl, combine 1 cup plain Greek yogurt with 1/4 teaspoon vanilla extract. Stir gently until the vanilla is fully incorporated.
2. Top the yogurt with 1/2 cup mixed berries, arranging them evenly over the surface.
3. Drizzle 1 tablespoon honey over the berries and yogurt for a touch of natural sweetness.
4. If desired, sprinkle 1 tablespoon granola on top for added crunch.

The contrast between the creamy yogurt, juicy berries, and crunchy granola makes every spoonful a delightful experience. It’s a versatile dish that’s as perfect for a quick breakfast as it is for a healthy dessert.

Tip: For an extra refreshing twist, chill the bowl in the refrigerator for 10 minutes before serving.

Cauliflower Rice Stir Fry

Looking for a quick, healthy, and utterly delicious weeknight dinner? This Cauliflower Rice Stir Fry is your answer, packing all the flavors you love with a fraction of the carbs.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup frozen peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
2. Add bell pepper and frozen peas, stirring for another 3 minutes until the vegetables start to soften.
3. Stir in the cauliflower rice, soy sauce, sesame oil, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of crunch.
4. Season with salt and pepper to taste, then garnish with sliced green onions before serving.

The magic of this dish lies in the sesame oil’s nutty depth, transforming simple cauliflower into something truly special. It’s a testament to how a few quality ingredients can create a meal that’s both nourishing and indulgent.

Tip: For an extra protein boost, toss in some cooked shrimp or chicken during the last few minutes of cooking.

Lentil Soup with Kale

Warm up your kitchen with this hearty Lentil Soup with Kale, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chopped kale, stems removed
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and carrots, cooking until softened, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 cups chopped kale and cook for an additional 5 minutes until kale is wilted.
5. Remove from heat and stir in 1 tablespoon lemon juice. Taste and adjust seasoning if necessary.

The smoky cumin and bright lemon juice in this soup create a flavor profile that’s both deep and refreshing, making it a standout dish for any season.

Tip: For an extra creamy texture, blend half the soup before adding the kale.

Grilled Shrimp and Mango Salad

Nothing says summer like the sweet and smoky combo of grilled shrimp and fresh mango in this vibrant salad. It’s a breeze to throw together and packs a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe mangoes, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred.
4. In a large bowl, combine the grilled shrimp, diced mangoes, red onion, cilantro, lime juice, and honey. Gently toss to mix.
5. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The contrast of the smoky shrimp with the sweet mango and tangy lime creates a symphony of flavors that’s irresistibly fresh. Perfect for those nights when you want something light yet satisfying.

Tip: For an extra kick, add a diced jalapeño to the salad or a sprinkle of chili powder over the shrimp before grilling.

Chia Seed Pudding with Almond Milk

Wake up to a creamy, dreamy breakfast that’s as nutritious as it is delicious with this Chia Seed Pudding with Almond Milk. It’s the perfect make-ahead meal for busy mornings.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• A pinch of salt
• Fresh berries and sliced almonds for topping

Instructions

1. In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 1 tbsp maple syrup, 1/2 tsp vanilla extract, and a pinch of salt until well combined.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to your desired consistency.
3. Before serving, give the pudding a good stir. If it’s too thick, you can thin it with a little more almond milk.
4. Divide the pudding into two bowls and top with fresh berries and sliced almonds.

The magic of chia seeds is their ability to create a pudding-like texture naturally, without any cooking. This recipe is a testament to how simple ingredients can transform into something spectacular with just a bit of patience.

Tip: For an extra flavor boost, try stirring in a tablespoon of cocoa powder or a dash of cinnamon before refrigerating.

Roasted Brussels Sprouts with Garlic

These Roasted Brussels Sprouts with Garlic transform the humble veggie into a caramelized, flavor-packed side that steals the show.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 3 tablespoons olive oil, 4 cloves minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. Roast for 25 minutes, stirring halfway through, until the sprouts are golden brown and crispy on the edges.

The magic here is in the high heat roasting, which brings out a nutty sweetness in the Brussels sprouts, perfectly balanced by the sharpness of garlic.

Tip: For an extra crunch, sprinkle with grated Parmesan cheese right after roasting.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a hearty, flavorful dish that brings a taste of the exotic to your weeknight dinner routine, with minimal fuss and maximum flavor.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for about 3 minutes until the onion is translucent.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for another minute until fragrant.
3. Add the diced eggplant to the skillet, stirring to coat with the spices. Cook for 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and coconut milk, bringing the mixture to a simmer. Reduce heat to low, cover, and let it cook for 15 minutes, or until the eggplant is tender.
5. Add the chickpeas to the skillet, stirring to combine. Simmer uncovered for an additional 5 minutes to heat the chickpeas through.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk melding with the earthy eggplant and spices, creating a dish that’s both comforting and exciting.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry pan for 30 seconds before adding them to the dish.

Apple Cinnamon Oatmeal

Start your morning with a bowl of warm Apple Cinnamon Oatmeal, a comforting blend of sweet apples and spicy cinnamon that’s sure to wake up your taste buds.

Ingredients

• 1 cup old-fashioned oats
• 2 cups water
• 1 cup milk (any kind)
• 1 medium apple, diced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter

Instructions

1. In a medium saucepan, bring the water and milk to a gentle boil over medium heat.
2. Stir in the oats and reduce the heat to low. Simmer for about 5 minutes, stirring occasionally, until the oats begin to thicken.
3. Add the diced apple, brown sugar, ground cinnamon, and salt. Continue to cook for another 5 minutes, or until the apples are tender and the oatmeal has reached your desired consistency.
4. Remove from heat and stir in the butter until melted.

The magic of this oatmeal lies in the caramelized edges of the apples, which add a delightful texture contrast to the creamy oats.

Tip: For an extra touch of warmth, toast the oats in a dry skillet for a few minutes before cooking to enhance their nutty flavor.

Beet and Goat Cheese Salad

This Beet and Goat Cheese Salad is a vibrant, flavor-packed dish that brings a delightful contrast of earthy and tangy to your table.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Instructions

1. Preheat oven to 400°F. Wrap each beet in aluminum foil and roast on a baking sheet for 50 minutes, or until tender when pierced with a fork. Let cool, then peel and slice into wedges.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
3. Arrange mixed greens on a serving platter. Top with beet wedges, crumbled goat cheese, and toasted walnuts.
4. Drizzle the dressing over the salad just before serving.

The creamy goat cheese and crunchy walnuts create a perfect harmony with the sweet, roasted beets, making every bite a delightful experience.

Tip: For an extra flavor boost, try marinating the beet wedges in the dressing for 10 minutes before assembling the salad.

Homemade Hummus with Veggie Sticks

Dive into the creamy, dreamy world of homemade hummus paired with crisp veggie sticks—a snack that’s as nutritious as it is delicious.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 to 3 tablespoons water
• Assorted veggie sticks (carrots, cucumbers, bell peppers) for serving

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt. Process until smooth, about 1 minute.
2. With the processor running, gradually add 2 tablespoons of water through the feed tube. Process for another 30 seconds. If the hummus is too thick, add the remaining 1 tablespoon of water and process until desired consistency is reached.
3. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of cumin for garnish.
4. Serve immediately with assorted veggie sticks on the side for dipping.

The secret to this hummus’s irresistibly smooth texture? Processing the ingredients while gradually adding water, creating a velvety consistency that’s perfect for dipping.

Tip: For an extra flavor boost, roast the garlic before adding it to the food processor.

Spaghetti Squash with Tomato Sauce

Spaghetti squash transforms into tender, noodle-like strands that pair perfectly with a rich tomato sauce, making this dish a guilt-free pasta alternative.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 can (15 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and roast for 30-35 minutes until the flesh is tender.
2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, basil, oregano, red pepper flakes (if using), remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Simmer for 10 minutes, stirring occasionally.
3. Use a fork to scrape the spaghetti squash into strands. Divide the strands between plates, top with the tomato sauce, and sprinkle with Parmesan cheese.

The natural sweetness of the spaghetti squash balances the acidity of the tomato sauce, creating a harmonious blend of flavors that’s both satisfying and light.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a bit of oil and salt for a crunchy garnish.

Green Smoothie with Spinach and Banana

Start your day with a burst of energy with this refreshing Green Smoothie, packed with spinach and banana for a sweet, nutritious kick.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1 ripe banana, peeled and sliced
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes

Instructions

1. In a blender, combine 1 cup fresh spinach, 1 ripe banana, 1/2 cup plain Greek yogurt, 1/2 cup almond milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
2. Blend on high speed until the mixture is smooth and the spinach is fully incorporated, about 1 minute.
3. Add 1 cup ice cubes to the blender and blend again until the smoothie is thick and frosty, about 30 seconds to 1 minute.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

This smoothie stands out with its perfect balance of sweetness from the banana and honey, paired with the earthy tones of spinach, creating a vibrant green hue that’s as pleasing to the eye as it is to the palate.

Tip: For an extra protein boost, add a scoop of your favorite vanilla or unflavored protein powder before blending.

Conclusion

We hope this roundup of 20 Healthy Clean Eating Recipes inspires your weight loss journey with delicious, nutritious options. Each recipe is a step towards a healthier you. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these gems handy. Happy cooking, and here’s to your success!