20 Delicious Clean Eating Recipes for Beginners

Embarking on a clean eating journey doesn’t have to be daunting! Whether you’re looking to whip up quick dinners, savor seasonal favorites, or indulge in wholesome comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Clean Eating Recipes for Beginners—each dish is simple, nutritious, and bursting with flavor. Perfect for North American home cooks ready to explore the joys of healthy eating. 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 red onion, finely chopped
• 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 quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper. Pour over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

The crunch of fresh vegetables paired with the creamy black beans and fluffy quinoa makes this salad a textural delight that’s bursting with flavor.

Tip: For an extra kick, add a diced jalapeño or a dash of hot sauce to the dressing.

Grilled Lemon Herb Chicken

Nothing says summer like the zesty, herby flavors of this Grilled Lemon Herb Chicken, perfect for your next backyard barbecue or a simple weeknight dinner.

Ingredients

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

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 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 evenly. Cover and marinate in the refrigerator for at least 1 hour, 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 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is beautifully charred.

The magic of this recipe lies in the marinade—the lemon not only tenderizes the chicken but also gives it a bright, fresh flavor that pairs perfectly with the earthy herbs.

Tip: For even more flavor, zest the lemon before juicing and add the zest to the marinade.

Avocado and Egg Toast

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

Ingredients

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

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 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper.
4. Spread the mashed avocado evenly over the toasted bread. Top each slice with a cooked egg. Sprinkle with red pepper flakes and chopped cilantro, if using.

The creamy avocado paired with the runny egg yolk creates a luxurious texture that’s hard to resist, making this toast a standout breakfast or brunch option.

Tip: For an extra flavor boost, drizzle with a little hot sauce or a squeeze of lime juice before serving.

Sweet Potato and Kale Soup

Warm up your kitchen with this hearty Sweet Potato and Kale Soup, a perfect blend of sweet and savory that’s as nutritious as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 cups kale, stems removed and leaves chopped
• 1 can (15 oz) coconut milk

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add sweet potatoes, vegetable broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
3. Stir in kale and coconut milk, cooking for an additional 5 minutes until kale is wilted and vibrant.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture, or blend half the soup in a blender and return to the pot.

The creamy coconut milk and smoky paprika elevate this soup beyond the ordinary, making it a standout dish that’s both satisfying and full of flavor.

Tip: For an extra layer of flavor, toast the smoked paprika in a dry pan for 30 seconds before adding it to the soup.

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, then 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 scatter the 1 tbsp fresh dill over the asparagus.
4. Bake at 400°F for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

The magic of this recipe lies in the harmony of flavors—the zesty lemon and aromatic dill elevate the salmon, while the asparagus adds a satisfying crunch.

Tip: For an extra flavor boost, let the salmon marinate with the seasonings for 15 minutes before baking.

Greek Yogurt with Honey and Nuts

Start your morning with a touch of Mediterranean elegance with this simple yet luxurious Greek Yogurt with Honey and Nuts.

Ingredients

• 1 cup Greek yogurt
• 2 tbsp honey
• 1/4 cup mixed nuts (almonds, walnuts, and pistachios), roughly chopped
• 1/2 tsp cinnamon

Instructions

1. Spoon the Greek yogurt into a serving bowl.
2. Drizzle the honey evenly over the yogurt.
3. Sprinkle the chopped mixed nuts on top.
4. Finish with a dusting of cinnamon.

The creamy yogurt paired with the crunch of nuts and the sweetness of honey creates a delightful contrast in every bite, making it a perfect balance of textures and flavors.

Tip: For an extra layer of flavor, toast the nuts lightly before adding them to the yogurt.

Stuffed Bell Peppers with Turkey

These Stuffed Bell Peppers with Turkey are a hearty, flavorful twist on a classic, perfect for a weeknight dinner that feels a bit special.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add 1/2 cup diced onion and 2 cloves minced garlic, sautéing until soft, about 3 minutes.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp paprika.
4. Remove the skillet from heat and mix in 1 cup cooked quinoa and 1 cup marinara sauce.
5. Spoon the turkey mixture into the bell peppers, then top each with 1/2 cup shredded mozzarella cheese.
6. Bake at 375°F for 25 minutes, until the peppers are tender and the cheese is bubbly and golden.

The quinoa adds a delightful texture and makes these peppers extra satisfying, while the turkey keeps them light. A perfect balance of hearty and healthy!

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the turkey mixture.

Zucchini Noodles with Pesto

Light, fresh, and bursting with flavor, these Zucchini Noodles with Pesto are a quick and healthy twist on traditional pasta that’s sure to delight.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. In a food processor, combine the basil, Parmesan cheese, pine nuts, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the 1/2 cup extra virgin olive oil until the pesto is smooth. Add 1 tbsp lemon juice and pulse once more to combine.
3. In a large bowl, toss the zucchini noodles with the pesto until evenly coated. Let sit for 5 minutes to allow the flavors to meld.
4. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.

The magic of this dish lies in the vibrant, herby pesto that clings to every strand of zucchini, offering a guilt-free pasta experience that’s as satisfying as it is nutritious.

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

Berry and Spinach Smoothie

Start your day with a vibrant Berry and Spinach Smoothie that’s as nutritious as it is delicious, blending sweet and earthy flavors in every sip.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 banana, peeled and sliced
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

1. In a blender, combine the fresh spinach, frozen mixed berries, sliced banana, plain Greek yogurt, almond milk, honey, and vanilla extract.
2. Blend on high speed for 1-2 minutes until the mixture is completely smooth and no spinach leaves remain visible.
3. Pour the smoothie into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in the perfect balance between the sweetness of the berries and banana and the subtle earthiness of the spinach, all while packing a protein punch from the Greek yogurt.

Tip: For an extra frosty texture, add a few ice cubes to the blender before mixing.

Lentil and Vegetable Stew

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

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chopped kale

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 can diced tomatoes, 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.
4. Stir in 2 cups chopped kale and cook for an additional 5 minutes until the kale is wilted and the lentils are tender.

The smoky cumin and paprika give this stew a depth of flavor that pairs perfectly with the earthy lentils and vibrant kale.

Tip: For an extra touch of richness, stir in a splash of balsamic vinegar before serving.

Roasted Brussels Sprouts with Garlic

These Roasted Brussels Sprouts with Garlic turn a simple side into a standout dish, with crispy edges and a deeply savory flavor that’ll have everyone reaching for seconds.

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 for easy cleanup.
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, ensuring they’re not overcrowded to allow for proper roasting.
4. Roast at 400°F for 25 minutes, stirring halfway through, until the sprouts are tender inside and crispy and golden on the edges.

The magic of this recipe lies in the caramelized garlic that clings to each sprout, creating a flavor that’s robust without overpowering the vegetable’s natural sweetness.

Tip: For an extra crunch, sprinkle with grated Parmesan cheese right after roasting while the sprouts are still hot.

Chia Seed Pudding with Almond Milk

Wake up to a creamy, dreamy chia seed pudding that’s as nutritious as it is delicious, perfect for those busy mornings or a healthy dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions

1. In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup 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.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to your desired consistency.
4. Give the pudding a good stir before serving. If it’s too thick, you can thin it with a little more almond milk.

The magic of chia seeds transforms almond milk into a pudding with a delightful texture that’s both satisfying and versatile. Top with fresh fruit or nuts for an extra crunch.

Tip: For a chocolate twist, add a tablespoon of cocoa powder to the mixture before refrigerating.

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 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with 1 tbsp 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. Remove from heat and let cool slightly.
4. In a large bowl, combine the diced mangoes, avocado, red onion, and cilantro. Drizzle with the remaining 1 tbsp olive oil and lime juice, gently tossing to mix.
5. Add the grilled shrimp to the salad and toss lightly to combine.

The contrast of the smoky shrimp with the sweet mango and creamy avocado makes this salad a standout. It’s 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 on the shrimp before grilling.

Cauliflower Rice Stir Fry

Looking for a quick, healthy, and flavorful side dish? This Cauliflower Rice Stir Fry is your answer, packing a punch of color and taste in every bite.

Ingredients

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

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
2. Add red bell pepper and frozen peas, stirring for another 3 minutes until the vegetables start to soften.
3. Stir in the riced cauliflower, soy sauce, sesame oil, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still crisp.
4. Season with salt and pepper to taste, then remove from heat.

The magic of this stir fry lies in the sesame oil’s nutty aroma paired with the crunch of fresh veggies, making it a standout side or light main.

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

Homemade Hummus with Veggies

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

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2-3 tbsp water
• Assorted veggies (like carrots, cucumbers, and bell peppers), sliced for dipping

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt. Process until smooth.
2. With the processor running, gradually add 2-3 tbsp of water until the hummus reaches your desired consistency.
3. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if desired.
4. Serve immediately with sliced veggies or cover and refrigerate until ready to serve.

The secret to this hummus’s ultra-smooth texture? Processing the ingredients while gradually adding water, which creates a light and fluffy consistency that’s perfect for dipping.

Tip: For an extra flavor boost, try roasting the garlic before adding it to the hummus.

Turkey and Quinoa Meatballs

These Turkey and Quinoa Meatballs are a lean, protein-packed twist on a classic, perfect for a healthy weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey
• 1/2 cup cooked quinoa
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, cooked quinoa, Parmesan cheese, breadcrumbs, egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
3. Shape the mixture into 1-inch balls (about 20 meatballs) and place them on the prepared baking sheet.
4. Drizzle the olive oil over the meatballs and bake for 20-25 minutes, until they’re golden brown and cooked through.

The quinoa adds a subtle nuttiness and keeps these meatballs incredibly moist, while the Parmesan gives them a savory depth that’s hard to resist.

Tip: For an extra crispy exterior, broil the meatballs for the last 2-3 minutes of cooking.

Baked Apples with Cinnamon

Nothing says comfort like the sweet aroma of baked apples wafting through your kitchen. This simple yet delightful dessert is a hug in a bowl, perfect for those cozy nights in.

Ingredients

• 4 large apples (such as Honeycrisp or Granny Smith)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, cut into small pieces
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F. Core the apples from the top, leaving the bottom intact to create a well for the filling.
2. In a small bowl, mix together 1/4 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Spoon this mixture evenly into the cored apples.
3. Top each apple with pieces of 1 tablespoon unsalted butter. Place the apples in a baking dish and pour 1/2 cup water around them to prevent sticking.
4. Bake at 375°F for 30-35 minutes, until the apples are tender but not mushy. The filling should be bubbly and the apples slightly wrinkled.

The magic of this recipe lies in the contrast between the soft, spiced apple and the crisp skin, creating a dessert that’s as satisfying to eat as it is to make.

Tip: For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Eggplant and Chickpea Curry

Warm up your kitchen with this hearty Eggplant and Chickpea Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

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

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 fragrant.
2. Stir in the eggplant, cooking for another 5 minutes until it begins to soften.
3. Add the chickpeas, diced tomatoes, coconut milk, curry powder, cumin, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce the heat to low and let the curry simmer uncovered for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
5. 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 exotic.

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.

Fresh Spring Rolls with Peanut Sauce

Fresh spring rolls are a light, vibrant dish perfect for a quick lunch or a refreshing appetizer. Packed with crisp vegetables and served with a rich peanut sauce, they’re as fun to make as they are to eat.

Ingredients

• 8 rice paper wrappers
• 2 cups shredded lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped peanuts
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 cup warm water

Instructions

1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft. Lay it flat on a clean surface.
2. On the lower third of the wrapper, layer a small handful of shredded lettuce, shredded carrots, sliced cucumber, mint leaves, and cilantro leaves. Sprinkle with chopped peanuts.
3. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Repeat with remaining wrappers and filling.
4. For the peanut sauce, whisk together peanut butter, soy sauce, honey, lime juice, garlic powder, and warm water in a small bowl until smooth.
5. Serve the spring rolls immediately with the peanut sauce on the side for dipping.

The contrast of the crisp vegetables with the creamy peanut sauce makes these spring rolls irresistibly fresh and satisfying.

Tip: Keep the rice paper wrappers covered with a damp towel while assembling to prevent them from drying out.

Oatmeal with Fresh Berries and Flaxseeds

Start your morning with a bowl of warmth and wellness—this oatmeal with fresh berries and flaxseeds is as nourishing as it is delicious.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1/2 cup fresh mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon flaxseeds
• 1 tablespoon honey
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Stir in 1 cup rolled oats and a pinch of salt. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the oats are tender and the water is absorbed.
2. Remove from heat and stir in 1 tablespoon honey and 1/4 teaspoon cinnamon.
3. Divide the oatmeal into two bowls. Top each with 1/4 cup fresh mixed berries and 1/2 tablespoon flaxseeds.

The flaxseeds add a delightful crunch and a boost of omega-3s, making this oatmeal a powerhouse start to your day.

Tip: For an extra creamy texture, swap half the water with milk of your choice.

Conclusion

We hope you’ve enjoyed this roundup of 20 delicious clean eating recipes perfect for beginners! Each dish is designed to be simple, nutritious, and absolutely tasty. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these recipes handy. Happy cooking, and here’s to a healthier, happier kitchen adventure!