5 juicy and filing clean eating dinner recipes

5 juicy and filing clean eating dinner recipes

Have you been considering clean eating, but think it’s boring or lacking flavor?  I’m here to tell you that clean eating isn’t that at all.  I was a skeptic myself, at first.  How can something that tastes good also be good for you?  Well, it can be.

Clean eating is all about eating foods to fuel your body, and avoiding large portions and processed foods.  Clean eating is NOT about counting calories.  Eating several small meals each day and drinking lots of water will not only have you feeling better, but can also promote weight loss.  Eating good carbs and fats, lean protein, and fresh fruits and veggies throughout the day, along with regular exercise, will turn your body into a fat burning machine!

Beyond weight loss, clean eating gives you more energy, you’ll be healthier, people will notice your skin glowing, your mental focus will be improved, and your eyes will be bright.  The best part is… you won’t be hungry and the food tastes great!  You will finish eating feeling full and satisfied!  Now, how can you turn that down?!?!  Just try it for 4 weeks and see how you do.


To get you started, here are

5 of my favorite juicy and filling clean eating dinner recipes

I hope you enjoy them!!  I’ve also included a bonus salad dressing recipe, for those of you not sure what kind of dressing to use on your salads or even if you’re just looking for something different and more exciting than plain ol’ oil and vinegar.  It’s great for cooking or marinating, too!

Also check out these Clean eating snacks and Clean eating desserts

Pistachio Crusted Chicken Strips

Makes 3 servings
Serving Size: 2 strips
Prep Time: 10 minutes
Cook Time: 20 minutes

2 medium boneless chicken breasts
1 c unsalted, shelled pistachios
2 TBSP breadcrumbs
1 TBSP ground flaxseed
2 TBSP Dijon mustard
2 TBSP honey
1 TBSP coconut oil

Dipping Sauce (optional)
2 TBSP honey
2 TBSP Dijon mustard

Pre-heat oven to 350° F.
Line baking sheet with parchment paper.
In a small bowl, combine the mustard, honey and coconut oil.  Mix well.
Finely chop pistachios either in food processor or blender.
In another small bowl, mix together ground pistachios, breadcrumbs and flaxseed.
Slice each chicken breast into three 1 inch long strips.
Dip each strip into mustard mixture to lightly coat, then roll through pistachio mixture until fully covered.
Place chicken strips on parchment paper baking sheet.
Bake chicken for 20 minutes, or until chicken is no longer pink and the outside is golden brown.
If you wish to dip the chicken in a honey mustard sauce, mix the two ingredients above while the chicken is cooking.
Serve over a large, fresh salad or with steamed veggies.

Banana Protein Pancakes (because sometimes I eat breakfast for dinner)

Makes 1 serving
Serving Size: 4-5 small pancakes
Prep Time: 5 minutes
Cook time: 7-10 minutes

In a blender mix:
1 banana
1 whole egg
1 egg white
1 scoop plant based vanilla protein powder (I like SunWarrior)
Dash of cinnamon
Pinch of baking soda
Pinch of baking powder

Blend until smooth.

In a bowl stir banana mixture with small pieces of strawberry. Cook medium sized pancakes in skillet over med-low heat. You also could use blueberries instead of strawberries. They’re sweet enough to not need any syrup or honey. Serve with scrambled egg whites, steamed spinach and Ezekiel toast.

5 juicy and filing clean eating dinner recipes

Salmon, Shrimp and Tuna Skewers

Makes 2 servings
Serving Size: 2 skewers
Prep Time: 10 minutes
Inactive Time: 30 minutes
Cook Time: 8 minutes

6 oz skinless salmon steak, cut into 1/2-inch cubes (about 10 pieces)
6 oz skinless tuna steak, cut into 1/2-inch cubes (about 10 pieces)
10 medium peeled shrimp
1/4 cup extra-virgin olive oil
1 small lemon, juiced
2 garlic cloves, minced
1/2 cup chopped fresh flat-leaf parsley
1.5 TBSP coarsely chopped fresh thyme leaves
1/4 teaspoon freshly ground black pepper, plus extra for seasoning

Whisk together olive oil, lemon juice, garlic, parsley and thyme for marinade.
Place salmon, tuna and shrimp pieces in a gallon bag with marinade.
Marinate in fridge for 30 minutes.
Thread skewers with 2 pieces of each, rotating salmon, tuna and shrimp.
Pre-heat a grill pan over medium-high heat or use a gas or charcoal grill.
Season skewers with pepper to taste.
Grill until opaque – 3-4 minutes on each side.
Serve with grilled veggies and small side salad.

Foil Baked Salmon

Makes 2 servings
Serving Size: 1 salmon fillet
Prep Time: 15 minutes
Cook Time: 25 minutes

2 skinless salmon fillets (4oz each)
2 TBSP olive oil
2 tomatoes, chopped
1 TBSP fresh lemon juice
1/2 tsp dried thyme
1/2 tsp dried oregano
Ground black pepper and salt to taste

Pre-heat oven to 400° F.
Whisk together tomatoes, olive oil, lemon juice, thyme and oregano, then add the tomatoes and mix.
Season salmon fillets with salt and pepper, drizzle one side with olive oil.
Place single salmon fillet oiled side down on foil sheet.
Wrap the ends of the foil to form a “boat”.  Do this for the second salmon fillet in a separate foil piece.
Spoon tomato mixture evenly over both salmon fillets, covering them completely.
Seal the foil boats completely closed.
Place the sealed boats on a baking sheet.
Bake about 25 minutes, or until cooked through.
Remove salmon from foil boats and serve with red russet potatoes and green beans.

Chicken Salad (no mayo!)

Makes 4 servings
Serving Size: ¼ of completed mixture
Prep Time: 15 minutes
Cook Time: 0 minutes

8 oz chicken breast, cooked, shredded (weighed, not in a measuring cup)
1 large avocado
2 TBSP olive oil
¼ c fresh basil leaves
½ tsp garlic
Ground black pepper and salt to taste

In a food processor (or blender), mix together avocado, basil, olive oil, garlic, salt and pepper.  Blend until creamy.
In a medium bowl, stir together shredded chicken and avocado mixture until well blended.
Season with extra garlic powder, pepper and salt as needed.
Serve with whole wheat pita and small side salad.

My Special Balsamic Dijon Salad Dressing (bonus!)

1/3 c balsamic vinegar (can sub for white wine vinegar or white balsamic vinegar)
2 TBSP apple cider vinegar
¼ c olive oil
2 TBSP Dijon mustard
½ tsp onion powder
½ tsp garlic powder
1 packet Stevia
Pinch of basil
Pinch of oregano

Place all ingredients in a bottle (preferably one with a spout) and shake to blend.  It’s as easy as that! There is no need to refrigerate it after mixing.  Enjoy!

Stay happy, healthy and fit!