Breakfast, Lunch and Dinner Recipes for Clean Eating in 2019

Kick off the new year on a healthy and delicious note with these mouthwatering meal ideas.

BREAKFAST

Beet Berry Smoothie Bowls With Hemp Seeds

Prep time: 5 mins

Cook time: 1 min

Total time: 6 mins

Serves: 2

This makes one hearty portion or two small portions, feel free to double the recipe. The best part about smoothie bowls are the toppings. See notes for additional garnish options.

Ingredients

• 1 cup frozen or fresh berries
• 1/2 cup raw red beets, diced small {approximately 1 medium sized beet}
• 1 banana
• 1/4 cup ground flax
• 2 handfuls greens {baby kale or baby spinach}
• 1/2 cup unsweetened almond milk

Instructions

1. Blend all of the ingredients until smooth.
2. Top with additional garnishes.

Notes

Garnish options: drizzle of honey or maple syrup, fresh berries, hemp seeds, chia seeds, bee pollen buckwheat groats or lemon thyme.

LUNCH

Asian Quinoa Salad With Sesame Miso Dressing

• Ingredients
  • 1 cup white quinoa, dry
  • 2 cups water
  • 1 cup shelled edamame
  • 2 cups shredded red cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup fresh cilantro leaves, chopped (plus more for garnish)

  for the sesame miso dressing

  • 3 tablespoons miso paste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chili paste
  • 2 tablespoons low sodium soy sauce
  • juice of half a lime
  • 1 tablespoon maple syrup or honey (optional)
  • 2 tablespoons sesame seeds (white or black, I used both)

  Directions Step 1 Boil 2 cups of water and 1 cup of quinoa is a medium pot. Turn down to simmer and cover for 15-20 minutes. Quinoa is cooked when water is absorbed and it’s fluffy. Step 2 While quinoa is cooking, chop red cabbage into thin slices and shred carrots. Steam edamame if frozen. Chop cilantro leaves. Place all vegetables in a large bowl. Step 3 Whisk the dressing ingredients together in a separate bowl and set aside. Step 4 Time to combine everything! Add cooked quinoa to the bowl of vegetables and stir to combine. Add in the sesame miso dressing and stir to coat. Top with more fresh cilantro and sesame seeds. Serve it up!
  DINNER Spaghetti Squash Lasagna Boats   INGREDIENTS for the filling: 2 spaghetti squash 1 tablespoon olive oil 2-3 garlic cloves, minced 3-4 cups baby kale 1 cup part skim ricotta cheese 1 cup shredded Mozzarella cheese a pinch of salt and a squeeze of lemon juice for the sauce: 1 tablespoons olive oil 2-3 cloves garlic, minced 1 lb. ground turkey 1 28-ounce can crushed tomatoes 1-2 cups chicken or vegetable broth 1 teaspoon salt a pinch of Italian seasonings like oregano, parsley, and basil a few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar INSTRUCTIONS Squash:Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings should look like spaghetti. Sauce:Meanwhile, while the squash is cooking, heat the olive oil over medium heat. Add the garlic and saute for 1-2 minutes until just fragrant (not browned). Add the turkey and cook, stirring frequently and breaking the meat apart into small pieces until fully cooked. Add the tomatoes, salt, seasonings, red wine, and vinegar. Simmer for 20 minutes or so (until the squash is done). Add broth to thin out the sauce if needed. Filling: Heat the olive oil over medium heat. Add the garlic and kale, stirring until the kale is just wilted. Combine the kale in a small bowl with the ricotta, salt, lemon juice, and 1/2 cup of the shredded cheese. Add the cooked spaghetti squash and stir to combine. Arrange: Fill the boats with the spaghetti squash mixture and top with tomato sauce and remaining shredded cheese. Bump the temperature up to about 425 and bake for another 10-15 minutes to get the cheese nice and melty. Top with Parmesan, olive oil, parsley, and salt and pepper.   By: Brittany Risher