Filled with protein and fiber, vegetable omelets are a satisfying meal day or night (Serves 2). 

Ingredients:

• 3 eggs
• 1⁄4 teaspoon Kosher or sea salt (optional)
• Dash black pepper
• 2 teaspoons coconut oil, divided
• 1⁄4 teaspoon minced garlic
• 1 cup baby spinach
• 1⁄4 cup bell peppers (red, orange, yellow), diced 1⁄4 cup red onion, diced
• 1⁄4 cup tomato, diced
• 1 large mushroom, thinly sliced 

Directions

1. Wash any produce with our eatcleaner spray wash or washpowder. Let air dry on a paper towel.
2. In a bowl, whisk eggs with salt and pepper. Set aside.
3.  Heat 1 teaspoon coconut oil over medium-high heat in a saute or frying pan that has a lid. Add garlic, spinach, peppers, onion, tomato, and mushroom. Saute until veggies are soft, about 3−5 minutes. Remove vegetables from pan. Set aside in a bowl.
4. Heat the remaining 1 teaspoon coconut oil in the pan. Pour the eggs in the pan evenly. Add in the veggies on top of the egg...

INGREDIENTS

1 pound chicken breasts, poached and cubed
½ cup diced celery
½ cup diced cored Fuji, Gala, or Pink Lady apple
¼ cup cashew pieces, toasted
¼ cup currants

DRESSING
1 cup plain Greek yogurt
1½ tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons curry powder
1 teaspoon each sea salt and ground white pepper, plus more as needed
½ teaspoon ground ginger
12 whole butter lettuce leaves, for serving
1 tablespoon raw hemp hearts (optional)

DIRECTIONS
1) In a large bowl toss together the chicken, celery, apple, cashews, and currants.
2) MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
3) Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
4) Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture.

Tabbouli is one of those salads that feels substantial because it has a single-ingredient grain, but it's also full of fresh flavor, herbage, and just the right amount of raw red onion where you don't feel like your breath might knock someone over. Made from kaniwa, quinoa's cute little sister, this dish is great for parties or picnics, as it holds up well. I grew up on this tabbouli, so it takes me back to my happy place. I hope it does for you, too.

INGREDIENTS: 

• 1 cup kaniwa or quinoa
• 1 teaspoon sea salt, plus more for the water
• 2 medium tomatoes, seeded and finely chopped
• ½ English cucumber, finely chopped
• 1 cup minced fresh parsley leaves
• ¼ cup minced fresh mint leaves
• 2 tablespoons finely chopped red onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely chopped lemon zest
• 2 tablespoons fresh lemon juice

DIRECTIONS: 

1) Wash all you fresh produce with eatCleaner & let the dry off on some paper towels.

2) Rinse the...

What could be better than eating pudding for breakfast and having it basically make itself? Plus, blueberries and chia seeds together are an antioxidant power couple. Just get yourself set up with some mason jars you can grab and go. That's good news to spoon to!

INGREDIENTS

• 2 cups unsweetened almond milk or other nondairy milk
• ½ teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries
• 2 teaspoons granulated stevia or monkfruit extract
• 6 tablespoons chia seeds
• 1½ tablespoons unsweetened shredded coconut

DIRECTIONS

1. Wash any produce with our eatcleaner spray wash or washpowder. Let air dry on a paper towel. 
2. In a blender, combine the almond milk, vanilla, blueberries, and stevia.
3. Put 1½ tablespoons of the chia seeds into each of four mason jars. Evenly distribute the blueberry-milk mixture over the top of each and stir or shake well. Seal the jars and refrigerate for at least 6 hours or ideally overnight, until thickened.
4. ...

NEW RECIPE: Pistachio-crusted wild salmon with spicy lemony tahini and caulifennel rice. Tastes like a warm day on the Mediterranean

New one-pan recipe comin’ atcha and I know you’re gonna love it. It looks fancy but it’s easy to make and cooks up in 12 minutes!

I am trying to broaden the cauliflower rice game over here, so I added a couple of bulbs of fennel for the perfect flare of flavor and just the right consistency to the cauliflower. That subtle hint of licorice is really tasty with the salmon.

1Preheat oven to 425F
2Pulse cauliflower and fennel down in the food processor and spread across lined baking sheet
3Spritz salmon fillets with @eatcleaner seafood + poultry wash; Layer salmon fillets over rice
4Squeeze a generous amount of lemon and Season with za’atar (a middle eastern spice mix).
5Top with spicy tahini (mix 4 tablespoons tahini, 2 tablespoons olive oil, half a lemon and 1/2 teaspoon harissa) and squeeze over the top.
6Finish with chopped...

Kick the food cravings, boost your energy levels and even drop pounds in the process. Mareya Ibrahim celebrity chef and author of Eat Like You Give A Fork: The Real Dish on Eating to Thrive, joined us to stress the importance of retraining your tastebuds. Now, more than ever, is the time to do so as we should all be more conscious of what we are putting in our bodies.

Mareya says you don’t have to cut out whole food groups like paleo, keto and Whole 30 diets. She says people have gotten so focused on what to take out versus what to eat, but shares how to create nutritionally-balanced meals that will help retrain your taste buds to crave the foods that boost metabolism, build muscle mass and yes, lose weight – although vibrant health is the real goal.

Build your plate starting with nonstarchy veggies.

In the morning, start with protein and fat and avoid sugary foods to stabilize your blood sugar.

Combine protein, fat, and complex carbs in every meal, focusing on...