Whip up a batch of this clean and delicious guacamole for your next party and your crowd will beg for more!
Are you planning on hosting a dinner party but want to feature clean and green food? There are few foods more nutrient-packed than what Mother Earth herself provides. Read on for some scrumptious meal ideas that will nourish while still tasting great.
What is a Clean Recipe?
Clean meals are those prepared with the ingredients remaining as close as possible to their original or natural condition. Clean recipes mean making your meals from scratch without processed foods.
Many store-bought, ready-to-serve meals have been heavily processed using additives such as sugar, fat, salt, preservatives, and chemicals which when consumed regularly may harm health. Clean recipes will generally include fresh fruits and vegetables, grains, lean meats, fish, and dairy products.
Clean eating supplies the body with lots of vitamins and minerals, healthy fats, and quality proteins that aid with weight management and overall health, and while it may not be as quick as heating frozen foods, it isn’t all that difficult and you’ll offer restaurant-quality cuisine.
Clean Recipes
Beginning Your Dinner Party
You’ll want to start your party with a welcoming beverage and appetizer and everyone loves chips. But are they green and clean? Absolutely, if you consider these healthy pea chips with your favorite dip or guacamole. Here’s a delicious guacamole recipe to start the festivities.
Tasty Guacamole Made Simple
Ingredients for 4 servings:
- 4 medium-sized avocados
- ¼ cup of chopped red onion
- 1 minced medium jalapeno pepper
- 1 to 2 tbsp. of fresh lime juice
- ½ cup of chopped tomatoes
- 1 tbsp. garlic powder
- salt to taste
Method
- Mash the avocados in a large bowl using a potato masher or fork. Work for a creamy, smooth consistency.
- Add in the lime juice and salt and blend well.
- Add in the remaining ingredients and mix until well-blended.
- Serve with your favorite green and clean pea protein chips.
Guacamole Made Easy
Whip up a batch of this clean and delicious guacamole for your next party and your crowd will beg for more!
Servings: 4 servings
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Ingredients
- 4 avocados (medium sized)
- ¼ cup red onion (chopped)
- 1 jalapeno pepper (medium: minced)
- 1 to 2 tbsp. lime juice (fresh)
- ½ cup tomatoes (chopped)
- 1 tbsp. garlic powder
- salt (to taste)
Instructions
- Mash the avocados in a large bowl using a potato masher or fork. Work for a creamy, smooth consistency.
- Add in the lime juice and salt and blend well.
- Add in the remaining ingredients and mix until well-blended.
- Serve with your favorite green and clean pea protein chips.
Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.
Did you make this recipe?Please leave a comment below letting us know you made this recipe. Then tag @cinnamonhollow on Instagram and hashtag it #cinnamonhollowrecipes Dinner Selections
Rainbow Chicken and Vegetable One-Pan Meal
If you are really in a hurry but are expecting guests, this one-pan meal is easy, fast, packed with nutrients, and flavorful.
Ingredients for 4 servings:
- 1.25 lbs. of skinless, boneless, chicken breasts
- 1 sweet potato
- 1 small broccoli
- 1 zucchini
- 1 cored red bell pepper
- 1 yellow squash
- Juice of 1 medium lemon
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2.5 tsp. Italian seasoning
- 1.25 tsp. salt
- 0.75 tsp. freshly grated black pepper
- 3 tbsp. extra-virgin olive oil
- ¼ cup Parmesan cheese
Method:
- Dice or cut the vegetables and the chicken breasts into bite-sized pieces. Preheat your oven to 400°F.
- Begin with the sweet potato. Toss pieces in 1 tbsp. Gundry MD Olive Oil with ¼ tsp. each of the salt and pepper in a bowl. Set the bowl aside. Place the pieces in a baking pan or sheet and bake for ten minutes.
- While baking the potato pieces, toss the chicken and other vegetable morsels in the same bowl with 2 tbsp. olive oil, lemon juice, garlic and onion powders, Italian seasoning, and the remaining salt and pepper.
- Place all the ingredients evenly in the shallow baking pan or sheet. Bake in the oven for approximately twenty minutes or until the chicken is cooked through. Sprinkle the cooked food with Parmesan and serve.
Rainbow Chicken and Vegetable One-Pan Meal
If you are really in a hurry but are expecting guests, this one-pan meal is easy, fast, packed with nutrients, and flavorful.
Servings: 4
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Ingredients
- 1.25 lbs. chicken breasts (boneless, skinless)
- 1 sweet potato
- 1 small broccoli
- 1 zucchini
- 1 red bell pepper (cored)
- 1 yellow squash
- lemon (Juice of 1 medium )
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2.5 tsp. Italian seasoning
- 1.25 tsp. salt
- 0.75 tsp. black pepper (freshly grated )
- 3 tbsp. extra-virgin olive oil
- ¼ cup Parmesan cheese
Instructions
- Dice or cut the vegetables and the chicken breasts into bite-sized pieces. Preheat your oven to 400°F.
- Begin with the sweet potato. Toss pieces in 1 tbsp. Gundry MD Olive Oil with ¼ tsp. each of the salt and pepper in a bowl. Set the bowl aside. Place the pieces in a baking pan or sheet and bake for ten minutes.
- While baking the potato pieces, toss the chicken and other vegetable morsels in the same bowl with 2 tbsp. olive oil, lemon juice, garlic and onion powders, Italian seasoning, and the remaining salt and pepper.
- Place all the ingredients evenly in the shallow baking pan or sheet. Bake in the oven for approximately twenty minutes or until the chicken is cooked through. Sprinkle the cooked food with Parmesan and serve.
Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.
Did you make this recipe?Please leave a comment below letting us know you made this recipe. Then tag @cinnamonhollow on Instagram and hashtag it #cinnamonhollowrecipes Lentil and Kale Vegetarian Delight
Need a recipe for vegetarian or vegan guests? Try this healthy lentil salad, filling, and oh, so tasty!
Ingredients for 4 servings:
- 10 oz. fresh kale
- ½ cup raw, chopped almonds
- 4 peeled and smashed garlic cloves
- 3 scallions, separated into white and green parts
- ½ cup extra-virgin olive oil
- 1.5 cups lentils
- 5 oz. feta cheese
- 1 cup olives
- 1 lemon
- 1 tbsp. cumin seeds
- ½ tsp. red pepper flakes
Method:
- Remove the stems from the kale and chop them into thin strips. Place in a bowl and season with salt for several minutes.
- Fill a large pot with water and salt and bring to a boil. While waiting, thinly slice the white scallion parts and place them in a skillet with the smashed garlic cloves and three strips of lemon rind. Add in the olive oil and stir together.
- Add the lentils to the boiling water, reduce the heat to medium, and simmer for approximately 25 minutes. Heat the skillet and cook the ingredients for about four minutes until the garlic browns. Add in the almonds and cook for three more minutes while stirring. Remove the skillet from the flame and mix in the red pepper and cumin. Strain the mixture to remove the excess oil to use later as dressing. Place the mixture on a plate lined with paper towels and set aside.
- Crumble the feta cheese in a bowl with the kale strips. Remove pits from the olives and tear them into pieces adding them to the kale mix. Add in ½ tsp. salt, lemon juice, and sliced green scallion parts.
- Drain the cooked lentils and add to the kale mixture. Add in the almond mix and oil and toss thoroughly. Serve with warm homemade bread and enjoy.
Lentil and Kale Vegetarian Delight
Need a recipe for vegetarian or vegan guests? Try this healthy lentil salad, filling, and oh, so tasty!
Servings: 4
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Ingredients
- 10 oz. kale (fresh )
- ½ cup fresh (raw)
- 4 garlic cloves (peeled and smashed)
- 3 scallions (separated into white and green parts)
- ½ cup extra-virgin olive oil
- 1.5 cups lentils
- 5 oz. feta cheese
- 1 cup olives
- 1 lemon
- 1 tbsp. cumin seeds
- ½ tsp. red pepper flakes
Instructions
- Remove the stems from the kale and chop them into thin strips. Place in a bowl and season with salt for several minutes.
- Fill a large pot with water and salt and bring to a boil. While waiting, thinly slice the white scallion parts and place them in a skillet with the smashed garlic cloves and three strips of lemon rind. Add in the olive oil and stir together.
- Add the lentils to the boiling water, reduce the heat to medium, and simmer for approximately 25 minutes. Heat the skillet and cook the ingredients for about four minutes until the garlic browns. Add in the almonds and cook for three more minutes while stirring. Remove the skillet from the flame and mix in the red pepper and cumin. Strain the mixture to remove the excess oil to use later as dressing. Place the mixture on a plate lined with paper towels and set aside.
- Crumble the feta cheese in a bowl with the kale strips. Remove pits from the olives and tear them into pieces adding them to the kale mix. Add in ½ tsp. salt, lemon juice, and sliced green scallion parts.
- Drain the cooked lentils and add to the kale mixture. Add in the almond mix and oil and toss thoroughly. Serve with warm homemade bread and enjoy.
Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.
Did you make this recipe?Please leave a comment below letting us know you made this recipe. Then tag @cinnamonhollow on Instagram and hashtag it #cinnamonhollowrecipes DIY Nicoise Dinner Salad
Want a fresh salad with just the right amount of protein? Try this famous French salad for a light, and nutritious evening meal.
Ingredients for 4 servings:
- 6 oz. of blanched green beans
- 8 small, boiled potatoes
- 1 cup olives
- 2 cups of mixed greens
- ½ cup of cherry tomatoes
- 2 small, sliced cucumbers
- 4 boiled eggs
- 6 oz. of tuna in olive oil
- 2 tbsp. fresh chopped basil
For the dressing:
- 6 tbsp. extra-virgin olive oil
- 5 tbsp. lemon juice
- 2 tbsp. fresh chives
- 1 tsp. honey
- 1 tsp. Dijon mustard
- ½ tsp. salt
Method:
- Boil the small potatoes until cooked and blanch the green beans in boiling water for about two minutes. Set aside to dry and cool. Peel the cooked potatoes.
- On a large serving dish arrange a bed using the greens. Position the tomatoes, potatoes, green beans, eggs, cucumbers, olives, and tuna on the bed of greens.
- Mix the salad dressing ingredients in a separate bowl.
- Drizzle the platter ingredients with dressing and top with fresh basil. Serve with warm bread hunks, toast slices, or dinner rolls.
*The vegetables can be substituted with other preferences such as peas, radishes, carrots, peppers, asparagus, avocados, etc. The tuna can be substituted with lean meat strips, cheese, or beans for vegetarians.
DIY Nicoise Dinner Salad
Want a fresh salad with just the right amount of protein? Try this famous French salad for a light, and nutritious evening meal.
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Ingredients
- 6 oz. green beans (blanched )
- 8 potatoes (small; boiled)
- 1 cup olives
- 2 cups mixed greens
- ½ cup cherry tomatoes
- 2 cucumbers (masll; sliced)
- 4 eggs (boiled )
- 6 oz. tuna ( in olive oil)
- 2 tbsp. chopped basil (fresh)
For the dressing:
- 6 tbsp. extra-virgin olive oil
- 5 tbsp. lemon juice
- 2 tbsp. fresh chives
- 1 tsp. honey
- 1 tsp. Dijon mustard
- ½ tsp. salt
Instructions
- Boil the small potatoes until cooked and blanch the green beans in boiling water for about two minutes. Set aside to dry and cool. Peel the cooked potatoes.
- On a large serving dish arrange a bed using the greens. Position the tomatoes, potatoes, green beans, eggs, cucumbers, olives, and tuna on the bed of greens.
- Mix the salad dressing ingredients in a separate bowl.
- Drizzle the platter ingredients with dressing and top with fresh basil. Serve with warm bread hunks, toast slices, or dinner rolls.
Notes
*The vegetables can be substituted with other preferences such as peas, radishes, carrots, peppers, asparagus, avocados, etc. The tuna can be substituted with lean meat strips, cheese, or beans for vegetarians.
Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.
Did you make this recipe?Please leave a comment below letting us know you made this recipe. Then tag @cinnamonhollow on Instagram and hashtag it #cinnamonhollowrecipes 
Meg is an author at Cinnamon Hollow. She writes on a variety of topics sharing tips and ideas for daily life.
