#cleaneats

Indulge in these vegan oatmeal chocolate chip cookies, a healthier take on a classic treat. Made with wholesome ingredients like oats, almond flour, and coconut oil, they're perfect for satisfying your sweet tooth while still nourishing your body.

Ingredients: 2 cups rolled oats. 1 cup almond flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix rolled oats, almond flour, coconut sugar, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in vegan chocolate chips. Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

This refreshing and nutrient-packed salad combines the goodness of kale with the sweetness of apples and berries, topped with a tangy balsamic dressing.

Ingredients: 1 bunch kale, stems removed and finely chopped. 1 apple, diced. 1 cup mixed berries such as strawberries, blueberries, raspberries. 1/4 cup walnuts, chopped. 2 tablespoons dried cranberries. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Chop the kale and put it in a large bowl. Add the diced apple, mixed berries, walnuts, and dried cranberries. To make the dressing, mix the maple syrup, olive oil, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and mix it all together. Allow the salad to sit for ten minutes so that the flavors can mix. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Grain-Free Paleo Cheesesteak experience with this Portobello Bun Recipe. Savor the flavors of grass-fed beef and sauted veggies in this revamped classic dish.

Robby Lozano. EatingWell design Support your gut health and enjoy a delicious morning meal with these smoothie recipes. These blends combine frozen fruit, yogurt, nut butters, dates and more to help you feel full and satisfied until lunch. Try our Blueberry-Peach Chia Seed Smoothie, Green Smoothie or any of the recipes on this list—all of which have plenty of fiber alongside  pre- and/or…

This Paleo-friendly recipe features roasted cauliflower rice as the base of a vibrant salad, complemented by fresh vegetables, herbs, and a zesty lemon tahini dressing.

Ingredients: 1 medium cauliflower, grated into rice-like consistency. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup sliced almonds, toasted. 1/4 cup tahini. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons water. 1 teaspoon honey optional.

Instructions: Set the oven's temperature to 400F, or 200C. Arrange the riced cauliflower evenly on a parchment paper-lined baking sheet. Add a drizzle of olive oil and season with pepper and salt. For an even coat, toss. Roast the cauliflower for 20 to 25 minutes in a preheated oven, stirring it halfway through, or until it's soft and beginning to turn golden brown. Combine tahini, lemon juice, minced garlic, water, and honey if desired in a small bowl and whisk until well combined. Roasted cauliflower rice, cherry tomatoes, cucumber, parsley, mint, and toasted almonds should all be combined in a big mixing bowl. Over the salad, drizzle with the lemon-tahini dressing and toss gently to coat. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Paleo Spicy Pepper Steak is a delicious and nutritious dish that's perfect for those following a Paleo diet. It's packed with flavor from the spicy chili flakes and bell peppers while maintaining the integrity of clean eating.

Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tsp chili flakes. 1 tsp ground black pepper. 2 tbsp coconut oil. 1 tsp arrowroot powder optional, for thickening. Salt to taste.

Instructions: Coconut oil should be heated over medium-high heat in a big skillet. To the skillet, add the chopped garlic and the sliced onions. Saut onions until they start to turn transparent. To the skillet, add the thinly sliced beef. Cook until it takes on the color you want and reaches your desired doneness. Add the arrowroot powder if using, ground black pepper, coconut aminos, and chili flakes. Simmer for a further two to three minutes. Slicing the bell peppers, add them to the skillet and cook until they are crisp-tender. Add salt to taste and thoroughly mix to incorporate all the ingredients. Enjoy your spicy pepper steak while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Paleo sweet and sour meatballs are a healthier twist on a classic dish. Tender meatballs are baked to perfection and then coated in a tangy-sweet sauce made with wholesome ingredients like pineapple juice, apple cider vinegar, and coconut aminos.

Ingredients: 1 lb ground beef. 1/4 cup almond flour. 1/4 cup finely chopped onion. 1 egg. 1/2 tsp garlic powder. 1/2 tsp ground ginger. 1/4 tsp salt. 1/4 tsp black pepper. 1/4 cup pineapple juice. 1/4 cup apple cider vinegar. 2 tbsp honey. 2 tbsp coconut aminos. 1 tbsp tomato paste. 1 tbsp arrowroot powder. 1 bell pepper, diced. 1/2 cup pineapple chunks.

Instructions: Preheat oven to 375F 190C. In a bowl, mix ground beef, almond flour, onion, egg, garlic powder, ginger, salt, and pepper until well combined. Shape mixture into meatballs and place on a baking sheet lined with parchment paper. Bake meatballs for 20-25 minutes until cooked through. Meanwhile, in a saucepan, combine pineapple juice, apple cider vinegar, honey, coconut aminos, tomato paste, and arrowroot powder. Cook over medium heat, stirring constantly until sauce thickens. Add diced bell pepper and pineapple chunks to the sauce, and cook for an additional 2-3 minutes until vegetables are tender. Once meatballs are cooked, pour the sweet and sour sauce over them, tossing gently to coat. Serve hot, garnished with chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the rich and creamy goodness of salted peanut butter fudge, made with wholesome ingredients. This no-sugar-added recipe is a perfect treat for those looking to satisfy their sweet cravings without added sugars.

Ingredients: 2 cups creamy peanut butter. 1 cup coconut oil. 1/2 cup raw honey or maple syrup. 1 tsp pure vanilla extract. 1/2 tsp sea salt. 1/2 cup chopped roasted peanuts optional.

Instructions: Line a square baking dish with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the peanut butter and coconut oil. Heat in the microwave in 30-second increments, stirring in between, until both are melted and well combined. Stir in the honey or maple syrup, vanilla extract, and sea salt until the mixture is smooth and sweetened to your liking. If desired, fold in the chopped roasted peanuts for added crunch. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle a pinch of sea salt on top for extra flavor. Place the dish in the freezer and let it set for at least 2 hours, or until firm. Once the fudge is set, remove it from the freezer and lift it out of the dish using the parchment paper overhang. Cut the fudge into small squares or bars. Store the salted peanut butter fudge in an airtight container in the freezer for a firmer texture or in the refrigerator for a softer, creamier texture. Enjoy your homemade salted peanut butter fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes