Now that spring is quickly approaching, are you wishing to eat healthier and cleaner? Clean eating ingredients are at their peak in spring, so now is the time to get motivated! Here are some clean eating recipes to get you started:
Smoked Salmon, Avocado and Rocket (Arugula) Salad
(I think it’s good for 3 people as starters; 1 person as a main with some leftovers)
Rocket leaves (arugula), about 60g (2 oz)
1/2 of a full sized lebanese cucumber
100g (3 oz) smoked salmon (I used Tassal brand)
1 tbsps sesame seeds
Dressing (measure to taste):-
about 1/2 cup of olive oil (adjust to your preference)
Salt to taste
A drop of sesame oil *optional*
Let’s do it:
In a small dry pan, toast 1 tbsp of sesame seeds over medium flame until lightly brown. Set aside. (2) Wash and dry the rocket leaves. Set aside. (3) Slice cucumber. Set aside. (4) Halve a lime and squeeze the juice into a small bowl. Then add olive oil, sesame oil (if using), salt to taste and 1/2 tbsp of the toasted sesame seeds. Whisk until it emulsifies. (5) In a salad bowl, add rocket leaves, cucumber and hand torn smoked salmon. (6) Use an avocado slicer to slice the avocado. To avoid the avocado from turning brown, I dip slices of the avocado in the dressing and add into the salad bowl. Scatter the remaining toasted sesame seeds as a finishing touch. (7) Serve with the dressing separately.
Recipe from Fuss Free Cooking.
Easy Artichoke, Spinach, & Herb Frittata
I love this recipe because it’s so easy to make and LOADED with amazing nutrition!!
6 organic free range eggs
1 4 ounce jar of marinated artichokes, drained
1 broccoli floret chipped fine
about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
1 cup baby spinach
4 green onions finely sliced
3 shallots diced
4 gloves garlic, minced Coupons
2 Tbs fresh herbs of choice – I used chives and parsley
sea salt & fresh cracked pepper to taste
chevre style goat cheese
In a pan/skillet over med-high heat add a drizzle of olive oil and saute minced garlic and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic. (Side note: all veggies and I mean ALL, taste great sauteed with just a bit of olive oil, garlic, sea salt and pepper!!)
Then add broccoli slaw and broccoli, stir in and let cook for another 4-5 mins until soft. Next, stir in spinach until wilted. Season with salt and pepper as needed.
While veggies are cooking finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.
On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
At this time, preheat your oven and set to “Broil” at 500 degrees.
Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
You can garnish with crumbled goat cheese and sriracha! The goat cheese adds a lovely tart creaminess and the sriracha gives it some great spice!
Recipe from Linda Wagner.
Skinny Shrimp Scampi with Zucchini Noodles
PREP: 20 MINUTES COOK: 10 MINUTES YIELD: 2 TO 4 SERVINGS
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
To cut zucchini into noodles, use a mandoline or a spiralizer.
Recipe from Just a Taste.
Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry
Time to Prepare: 15 minutes
Time to Cook: 20 minutes
1 large carrot, peeled, spiralized or julienned
2 cups broccoli florets
1 tablespoon sesame oil
salt and pepper, to season
½ pound boneless chicken thighs, sliced thinly into strips
1 garlic clove, minced
1 teaspoon freshly grated ginger
3 teaspoons low-sodium tamari (or coconut aminos)
1/2 teaspoon white sesame seeds, to garnish
Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
Divide into two bowls and garnish with sesame seeds.
Recipe from The Paleo Mom.
Are you trying to switch to a clean eating diet? What recipes are your favorite? Let us know which ones you try!