5-Ingredient Clean Eating Cookbook

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By Snezana PaucinacIn braille (3 vols.) and BRF Embrace a simpler, healthier lifestyle by serving up these 125 recipes with 5 healthy ingredientsGet inspired to transition into the world of clean eating and reap the health benefits. The 5-Ingredient Clean Eating Cookbook enables you to make recipes with loads of fresh vegetables, whole grains, and just the right amount of lean meats and good fats.Clean eating is not another fad diet, and this clean eating cookbook can help you achieve a healthy lifestyle. The key to the recipes in the 5-Ingredient Clean Eating Cookbook—like Baked Tuna Melts and Grilled Turkey Breast Marinated in Yogurt—is fresh fruits and vegetables; high-quality meat and dairy; and fewer processed foods. The result is more tasty, home-cooked meals that use only 5 ingredients!Inside the 5-Ingredient Clean Eating Cookbook you'll find: Choose quality—Replace white-flour foods with whole-wheat and ancient grains, such as quinoa and buckwheat, and swap sodas for delicious teas. Count on one hand—All the recipes in this clean eating cookbook use 5 clean, affordable, healthy, easy-to-source ingredients (with seasonal/regional substitutions as needed). No withdrawals—You'll find recipes for everyday clean eating without the feeling of diet detox. Contents and Recipe ListChapter One: Clean Eating Every Day Chapter Two: BreakfastsHomemade GranolaClassic Cinnamon Oatmeal Oatmeal with Baked Apples and WalnutsCoconut Oat BranOvernight Chia and Quinoa Pudding with CoconutYogurt Chia PuddingOvernight Chia with BerriesScrambled TofuOmelet with Spinach and Goat CheeseShakshukaBaked Sunny-Side Up Eggs with ZoodlesVeggie Egg MuffinsAmerican Protein PancakesProtein Waffles with SpinachSavory Corn Muffins with Spinach and Feta Chapter Three: Soups, Salads, and DressingsCreamy Broccoli SoupVeggie Minestrone SoupSwiss Chard Zucchini SoupSpicy Tomato BisqueGluten-Free Veggie Ramen Noodle SoupButter Lettice with Sesame DressingTraditional Greek SaladGarbanzo Bean SaladRoasted Beet SaladArugula Watermelon SaladCold Bean SaladRoasted Pepper SaladAvocado Corn Salad with Tahini DressingKale Salad with Roasted Butternut SquashArugula Salad with Baked Acorn Squash and Pomegranate Seeds Chapter Four: Snacks and Small PlatesHoney Almond Greek Yogurt with BerriesRaw Veggies with Yogurt TzatzikiClassic GuacamoleTune Lettuce CupsBaked Tuna MeltsBaked Sweet Potato Fries with Spicy Yogurt SauceSweet Potato ToastsBaked Chicken Wings with Sriracha GlazeStuffed Mushrooms with Spinach and Goat CheeseBroccoli Pizza CrustFlaxseed Sesame Protein CrackersGluten-Free Biscuits with Pumpkin and Sunflower SeedsBeet and Bean HummusCucumber Slices with Vegan Cream Cheese and ChivesRoasted Eggplant Dip Chapter Five: Rice, Grains, and BeansGreek-Style Quinoa SaladLemony Asparagus RisottoVegetable Fried RiceSwiss Chard Rolls with Rice in Tomato SauceTri-Colored Pepper Medley with Brown RicePea Stew with ChickenString Bean Casserole with ChickenBaked Beans in Tomato SauceBeans with Baby SpinachAdzuki Bean SoupGreen Lentil StewLentil BisqueGreen Lentil Salad with Dijon Mustard DressingSpicy Shrimp Pasta ArrabbiataCreamy Chicken and Broccoli Pasta Chapter Six: Plant-Based MealsCollard Green Wraps with Vegetables and Tahini DressingKale and Bean Soup with TofuCrispy Baked TofuTeriyaki TofuRoasted Cauliflower with Quinoa and Mustard DressingVeggie Cauliflower RiceMashed Sweet Potatoes with SpinachQuinoa TabboulehQuinoa Burrito BowlBuddha BowlVegan TacosEggplant ParmCauliflower Chickpea Stew with Turmeric|Tandoori Cauliflower CurryRosemary Zucchini Tomato BakeCold Pasta SaladChickpea Pasta with Mushrooms and SageVegan LasagnaSpaghetti Squash with Vegan Bolognese Chapter Seven: Poultry and MeatGrilled Turkey Breast Marinated in YogurtTurkey BologneseMexican-Inspired Turkey BurgersUnstuffed Stuffed PeppersLemon Chicken with CapersGreek-Style Grilled ChickenBaked Chicken TendersBraised Cabbage with ChickenVeal Cutlets in Green Pepper SauceVeal GoulashGrass-Fed Sirloin Steak with ChimichurriBeef Burgers Stuffed with Feta and Prosciutto Chapter Eight: Fish and SeafoodGrille Ahi TunaTuna BurgersTuna SaladBaked Cod Fillets in Mushroom SauceCodfish Risotto with SaffronShrimp with ZoodlesShrimp SaganakiShrimp Tacos with Mango SalsaRoasted Branzino with Lemon PotatoesMiso-Glazed SalmonBaked Salmon with Parmesan AsparagusSeared ScallopsChapter Nine: Dressings, Sauces, and MarinadesBasic EVOO and Lemon DressingGochugaru Sesame Seed Dressing with EVOOTahini DressingDijon Mustard DressingTangy Mustard Dressing with Apple Cider VinegarChimichurri SauceMango SalsaMiso GlazeGreek Yogurt MarinadeKefir Marinade Chapter Ten: Beverages and DessertsPeanut Butter and Banana SmoothieGreen SmoothieStrawberry Peach SmoothieCoconut Pineapple SmoothieTurmeric Ginger LatteHomemade Chocolate SpreadStrawberry Chia JamBuckwheat CrepesChocolate Peanut Butter TrufflesProtein Rice CrispsBanana Nice-CreamStrawberry Ice Pops Show more