Clean Dinners - Delicious and Healthy Recipes

Clean Dinners - Delicious and Healthy Recipes

These easy dinner meals use the clean cooking techniques taught in the program. All of these meals contain substantial healthy fats and protein, and should therefore be your last meal of the day for optimum digestion.

Plant-Based Meals

Animal Protein Meals

Lentil Tacos

Recipe makes 2 servings.

Macros Per Serving: Protein: 26g | Fat: 18g | Carbs: 73g | Fiber: g | Calories: 536

** For an extra 42g protein, add 8 oz organic cooked ground turkey to this recipe.

  • 1 head of romaine lettuce, washed and separated into “boats”
  • 1 can brown lentils, drained and rinsed
  • 1 can fat-free refried beans
  • 1/2 yellow onion, diced
  • 2 TB taco spice (check for a clean label)
  • 1/4 cup water
  • Himalayan salt, to taste
  • 1 vine tomato, diced
  • 1 handful scallions, diced
  • 1 avocado, diced
  • 1 lime
  • Jalapeño slices (optional)

Add the onion to a saute pan on medium heat with just a little dash of water. Cook until it starts to clear and then add the lentils, taco seasoning, and salt. Put aside once warmed through & cover.

Heat the refried beans in the same pan for a few minutes. Line your lettuce taco boats with the refried beans and then add the lentil mixture. Add all diced toppings and a squeeze of fresh lime.

Avocado & Potato "Saute"

Recipe makes 2 servings.

Macros Per Serving: Protein: 6g | Fat: 6g | Carbs: 176g | Fiber: 9g | Calories: 282

** For an extra 12g protein, add 2 organic eggs to this dish.

  • 4 large golden or russet potatoes, sliced into rounds and halved (like a half-moon shape)
  • 1/2 yellow onion, thin sliced
  • 1 large avocado - cut into pieces
  • 2-3 ripe vine tomatoes, cut into small wedges
  • 4 stalks celery
  • Juice of 1 lemon
  • Fresh chives
  • Turmeric (dried spice)
  • Dash garlic powder
  • Himalayan salt & pepper to taste

In a large saute pan, place onions, potatoes, and enough water to just cover both. Generously season the water with all the dried spices and stir. Allow to simmer on medium heat until potatoes are tender.

While potatoes are cooking, on a separate plate put down the cut tomatoes and avocado. The celery stalks go along-side. Once potatoes are cooked, place atop the tomatoes/avocado & cover generously with fresh lemon juice. Sprinkle with fresh chives and add additional salt & pepper to taste.

Healthiest Mac & Cheese Ever

Cheese sauce recipe adapted from plantifulkiki.com

Recipe makes 4 servings.

Macros Per Serving: Protein: 26g | Fat: 9g | Carbs: 155g | Fiber: 11g | Calories: 410

  • 1 pound organic pasta (for more protein use lentil or chickpea pasta)
  • 3 large potatoes, peeled and diced
  • 2 carrots, peeled and sliced
  • ½ cup raw cashews
  • 4 TB nutritional yeast
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp Himalayan salt
  • 1 ¼ tsp fresh lemon juice
  • 2-3 cups hot water (reserve from boiling the pasta)

Boil pasta according to instructions and drain, but reserve 2-3 cups of liquid to use later in the cheese sauce.

Add all cheese sauce ingredients to blender and start with 2 cups of the water. Blend until smooth, adding extra water until you reach desired consistency. NOTE: Do not over-blend, as potatoes get gummy if blended for too long.

Stir cheese sauce to pasta and serve.

* To make this recipe fat-free and therefore a “Free Food”, simply exchange cannellini beans for the cashews.

Lentil Pasta

This is a super quick dinner to throw together when you don't have a lot of time on hand.

Recipe makes 4 servings.

Macros Per Serving: Protein: 25g | Fat: 4.5g | Carbs: 105g | Fiber: 10g | Calories: 336

** For an extra 25g of protein, add 4 oz of organic ground beef to this dish.

  • 1 pound organic pasta
  • 2 large cans organic lentil soup (you can use any organic lentil soup with clean ingredients)
  • 1 yellow onion, cut into slivers
  • 2 TB Nutritional yeast
  • 2 TB worcestershire sauce

Boil pasta according to package instructions. While pasta is cooking, in a saute pan, place slivered onions in a small amount of water. Add a nice dash worcestershire sauce, Himalayan salt, back pepper, onion powder, & garlic powder. Cook until onions turn clear. Add lentil soup and turn heat to a low simmer. Stir in generous sprinkling of nutritional yeast. Stir occasionally, and once hot all through, pour on top of drained pasta.

Enjoy a large portion of this pasta with an equally large portion of salad (Think the plate 50/50 of each). You can also easily add chicken to this dish, if you would like to include some animal protein.

No-Crust Quiche

Recipe makes 4 large servings.

Macros Per Serving: Protein: 28g | Fat: 19g | Carbs: 37g | Fiber: 17g | Calories: 419

  • 1 dozen organic, pasture-raised eggs
  • 1 bunch asparagus, trimmed
  • 2 large Russet potatoes, peeled and cut into bite-size pieces
  • 2 leeks, trimmed & sliced
  • ½ cup shaved organic parmesan cheese (optional)
  • ¼ cup organic whole milk or cream
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Sea salt & black pepper, to taste

Wash asparagus, potatoes, and leeks and leave slightly moist so seasoning will adhere. Season with salt, pepper, garlic & onion powder. Place on a parchment-lined baking dish and bake at 375℉ for 15-20 minutes, until potatoes are fork-tender. Remove from oven and place in a glass baking dish.

In a mixing bowl whisk together eggs, milk, salt and pepper. Stir in cheese. Pour entire bowl over vegetable mixture.

Bake uncovered in oven at 350℉ until egg mixture is cooked through, about 25 minutes (Check regularly the first time you make it, in case your oven cooks at a faster rate than average).

Rosemary Chicken

Recipe makes 2 large servings.

Macros Per Serving: Protein: 33g | Fat: 13g | Carbs: 94g | Fiber: 16g | Calories: 587

  • 1 pound boneless, skinless organic chicken, cut into smaller pieces
  • 4 potatoes, peeled and cut into small pieces
  • 3 carrots peeled and cut into ½ inch pieces
  • 1 onion, thinly slivered
  • 2 garlic cloves, thinly sliced
  • Juice of 1 lemon
  • Large handful fresh rosemary, stripped off stem & roughly chopped
  • Himalayan salt and black pepper, to taste
  • 1 handful sulfite-free sun-dried tomatoes, cut into small pieces (optional)
  • 1 handful raw pine nuts (optional)
  • Chicken broth

In a saucepan, saute potatoes and carrots in a small amount of water with salt and pepper for about ten minutes, or until just starting to get tender. Add in onions, garlic and cook a little more. Next add sundried tomatoes, pine nuts, half the fresh rosemary, and half the lemon juice.

After all has simmered for a little while, most of the cooking water should be gone. Place all chicken pieces in a large pyrex baking dish. Cover chicken with everything you just cooked, and then fill the pan with 1-2 inches of chicken broth.

Bake covered at 375℉ for 30 minutes, or until chicken tests done. Uncover and bake again at 350℉ for an additional 10 minutes.

Serve with a salad and enjoy.

Crock Pot Chicken Cacciatore

Recipe makes 4 servings.

Macros Per Serving: Protein: 43g | Fat: 23g | Carbs: 63g | Fiber: 10g | Calories: 382

  • 1 1/2 lbs. boneless organic chicken breast
  • 1 large onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 (6oz) cans tomato paste
  • 3 carrots, peeled and cut into small chunks
  • 8 oz baby bella mushrooms, sliced
  • 1 large red bell pepper, sliced
  • 3-4 large golden potatoes, peeled & cubed
  • 1 tsp dried oregano
  • 1 handful fresh basil, chopped
  • Himalayan salt & black pepper, to taste
  • 1/4 cup chicken broth
  • 1/4 cup water

Place the onion in the bottom of the crock pot. Place chicken on the onion.

Mix together tomato paste, vegetales, seasonings, herbs, broth and water in a bowl. Pour mixture over chicken and cook on low for 6-8 hours.

Sesame Chicken w/Veggies & Rice

Recipe makes 4 servings.

Macros Per Serving: Protein: 45g | Fat: 9g | Carbs: 57g | Fiber: 6g | Calories: 508

  • 4 organic chicken breasts (boneless, skinless)
  • 2 cups brown rice
  • 5 cups chicken broth
  • 1 large red bell pepper
  • 1 large yellow onion
  • ½ lb snow peas
  • ⅓ bag baby carrots, sliced lengthwise
  • 1 can water chestnuts
  • 2 TB sesame seeds
  • Cold-pressed sesame oil (optional)
  • Non-GMO soy sauce (optional)

Prepare 2 cups brown rice in 4 cups chicken broth for maximum flavor.

In a deep frying plan add 1 cup chicken broth, a sprinkling of soy sauce, and all vegetables. Season well with salt and pepper.

Remove vegetables and in same pan add chicken. Season well with salt and pepper. Add a little more chicken broth and soy sauce and cook. Flip chicken after 6 minutes and top with sesame seeds. Then cover pan to finish cooking, about another 10 minutes.

Combine all vegetables and chicken and serve over rice. Drizzle a little sesame oil on top, if desired, and enjoy.

Chicken Pasta Bolognese

Recipe makes 4 servings.

Macros Per Serving: Protein: 53g | Fat: 18g | Carbs: 120g | Fiber: 11g | Calories: 802

  • 1 lb buckwheat or red lentil pasta
  • 1.5 lb organic ground chicken meat
  • ½ pound frozen peas
  • 4 carrots, peeled & cut into rounds
  • 1 small yellow onion
  • 1 large can Tutto Rosso tomato sauce
  • 4 TB worcestershire sauce
  • ½ cup organic cream
  • ¼ tsp garlic powder
  • Sea salt & black pepper to taste

Prepare pasta according to package instructions.

In a deep frying pan place carrots, onion, peas, and dry seasonings with a little bit of water to saute. Once carrots start to get a little soft, add tomato sauce and cream. Stir well and allow to simmer on low heat.

In a separate pan cook ground chicken meat in a little bit of water or chicken broth. Add seasonings and worcestershire sauce. Break up with spatula into crumbles and cover until fully cooked.

Add chicken to the deep pan with sauce and vegetables. Stir well and then pour entire mixture over pasta. Serve and enjoy.

Turkey Meatloaf

Recipe makes 8 servings.

Macros Per Serving: Protein: 29g | Fat: 12g | Carbs: 32g | Fiber: 0.5g | Calories: 348

  • 2 lbs organic ground turkey meat
  • 2 large organic eggs
  • 1 cup brown rice
  • ½ yellow onion
  • Handful chopped parsley
  • 1 TB mustard
  • 1 TB Primal Kitchen ketchup
  • 1 cup whole wheat breadcrumbs
  • 2-3 TB worcestershire sauce
  • ½ tsp garlic powder
  • Sea salt and black pepper, to taste

Cook rice according to package instructions. Saute onion in a little bit of water and 1 TB worcestershire sauce until clear.

Add all ingredients, including cooked rice and onions, to a large mixing bowl and mix well. Add more breadcrumbs as needed to get a not-too-sticky consistency.

Place meatloaf mixture into 2 parchment-lined loaf pans (or form into loaves by hand and put in a parchment-lined baking sheet) and bake at 425℉ until fully cooked through, about 40 minutes.

Crockpot Lemon & Herb Turkey

Recipe makes 8 servings.

Macros Per Serving: Protein: 32g | Fat: 8g | Carbs: 3g | Fiber: 0g | Calories: 233

1 boneless turkey breast, 2 pounds

Marinade:

  • Juice of 2 lemons
  • 2 sprigs fresh rosemary or more - needles skinned off stem
  • 2 TB fresh oregano leaves (or 1 tsp dried oregano)
  • 2 TB Dijon mustard
  • 1/2 cup dry white wine
  • Himalayan salt and black pepper, to taste
  • 2 cloves garlic, thin sliced
  • ½ tsp onion powder

Marinate turkey in a glass container, covered in refrigerator for 3-4 hours or overnight.

Place turkey in crockpot and pour extra marinade on top. Cover & cook on low for 6-8 hours.

Crockpot Tender Beef Roast

Recipe makes 8 servings.

Macros Per Serving: Protein: 54g | Fat: 21g | Carbs: 41g | Fiber: 4g | Calories: 556

  • 1 free-range, organic beef roast (2 lbs)
  • 1 pound carrots, peeled and quartered
  • 8 medium potatoes, peeled and quartered
  • 1 small onion, roughly chopped
  • 1 cup beef or vegetable stock
  • 2 TB red wine vinegar
  • 1 TB fresh thyme (or 1 tsp dried)
  • Generous amount sea salt
  • Black pepper, to taste

Pour broth into slow cooker. Layer the carrots, potatoes, and onions in the cooker. Season the roast well with salt and pepper and place the roast on top of the onion layer.

Drizzle vinegar and sprinkle thyme over the roast. Cook on High for about 6 hours.

(8 servings)

Salmon & White Beans

Recipe makes 2 servings.

Macros Per Serving: Protein: 53g | Fat: 18g | Carbs: 47g | Fiber: 16g | Calories: 583

  • 2 wild-caught salmon filets
  • 1 can cannellini beans, drained & rinsed
  • 1 pint grape tomatoes, halved
  • 2 leeks, trimmed & sliced
  • 2 cloves garlic, sliced
  • 1 jar artichoke hearts (reserve liquid)
  • 2 cups chicken or vegetable broth
  • Sea salt & black pepper, to taste

In a deep frying pan saute leeks, garlic, and grape tomatoes in a small amount of water. Season with salt and pepper. Once clear, add artichokes, cannellini beans, and 1 cup chicken broth. Allow to simmer on low heat for about 8 minutes.

Add rest of chicken broth and reserve artichoke liquid and stir. Add salmon filets, seasoned with salt and pepper.

Cover sauce pan and cook on low-medium heat until fish is fully cooked through, about 15 minutes.

Sicilian Cod

Recipe makes 4 servings.

Macros Per Serving: Protein: 22g | Fat: 4g | Carbs: 5g | Fiber: 5g | Calories: 135

** For an extra 44g protein, add 2 cups cooked chickpeas to the recipe and serve over 2 cups cooked quinoa (Equal to 11g extra protein per serving).

  • 2 large cod filets
  • 2-3 cloves garlic
  • 1 small yellow onion
  • 1 small jar green olives, halved
  • Fresh oregano
  • Splash white wine
  • Tomato sauce of choice

In a deep frying pan saute onions and garlic in a small amount of water. Season with salt and pepper. Once clear, add in olives and white wine, and allow to simmer on low heat for about 8 minutes.

Add sauce to pan. Add fresh oregano and stir. Add cod filets to the sauce and make sure they are nearly fully covered by sauce (If not, add more sauce so that only the very top of the fish is visible).

Cover sauce pan and cook on low-medium heat until fish is fully cooked through, about 20 minutes.

Bio image of article author Lisa Testa, M.S.

With over two decades of expertise in the field of Health & Wellness, Lisa Testa, M.S. is an experienced nutritionist who has dedicated her career to empowering hundreds of clients on their journeys to weight loss and natural healing through the transformative power of raw food nutrition.

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