3 CLEAN EATING RECIPES

We love food and try new recipes so here are 3 recipes are not only delicious but also packed with nutrients. 

 

Baked Lemon Herb Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet.
3. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, parsley, dill, salt, and pepper.
4. Pour the mixture over the salmon fillets, ensuring they are evenly coated.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the baked lemon herb salmon with your favorite side dishes. 

 

Stuffed Bell Peppers with Turkey and Quinoa

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, cooked
• 1 pound lean ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, diced
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup grated mozzarella cheese (optional)

 Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. In a large skillet, cook ground turkey over medium heat until browned. Add diced onion and minced garlic, and cook until softened.
3. Stir in cooked quinoa, diced tomatoes, chopped spinach, oregano, basil, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.
4. Stuff each bell pepper half with the turkey and quinoa mixture, pressing down gently to pack it in.
5. Place stuffed bell peppers in the prepared baking dish. If desired, sprinkle grated mozzarella cheese over the tops.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
8. Serve the stuffed bell peppers hot. 

 

Mango Avocado Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste
• Mixed greens for serving

 Instructions:

1. In a large bowl, combine shredded chicken, diced mango, diced avocado, chopped red onion, and chopped cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss until evenly coated.
4. Serve the mango avocado chicken salad over a bed of mixed greens.

Enjoy!