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Best Recipes for a Clean Eating Lifestyle

Clean eating focuses on consuming whole, minimally processed foods close to their natural state. This approach not only supports better health but also enhances the flavours of your meals. Chef Abdul shares some of his favourite clean-eating recipes: simple, nutritious, and delicious.

  1. Quinoa and Roasted Vegetable Bowl

Ingredients:

  • 200 g cooked quinoa
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 carrot, sliced
  • 1 red onion, cut into wedges
  • 30 ml olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
  • 10 g fresh parsley, chopped

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Toss zucchini, bell pepper, carrot, and onion with olive oil, paprika, salt, and pepper. Spread on a baking sheet.
  3. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender.
  4. Serve over cooked quinoa, garnished with parsley.

Chef Abdul’s Tip:
Add a drizzle of tahini or a squeeze of lemon for extra flavour.

  1. Lemon Herb Grilled Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 30 ml olive oil
  • 30 ml lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl.
  2. Marinate the chicken in the mixture for at least 30 minutes.
  3. Heat a grill pan or outdoor grill to medium-high heat.
  4. Grill chicken for 6-8 minutes per side or until fully cooked.
  5. Serve with a side of steamed broccoli or a green salad.

Chef Abdul’s Tip:
Pound the chicken breasts to an even thickness for faster and more uniform cooking.

  1. Avocado and Tuna Salad Wraps

Ingredients:

  • 1 can tuna in water, drained
  • 1 ripe avocado, mashed
  • 1 celery stalk, diced
  • 10 g fresh cilantro, chopped
  • 1 tsp lime juice
  • 4 large lettuce leaves (e.g., romaine or butter lettuce)
  • Salt and pepper to taste

Instructions:

  1. Mix a bowl of tuna, mashed avocado, celery, cilantro, lime juice, salt, and pepper.
  2. Spoon the mixture into lettuce leaves and wrap tightly.
  3. Serve immediately as a light and refreshing meal.

Chef Abdul’s Tip:
Add a pinch of chilli flakes for a hint of spice.

  1. Sweet Potato and Lentil Curry

Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tsp curry powder
  • 1 medium sweet potato, diced
  • 150 g red lentils, rinsed
  • 400 ml coconut milk
  • 400 ml vegetable stock
  • 100 g spinach
  • Salt and pepper to taste

Instructions:

  1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
  2. Stir in curry powder and cook for 1 minute.
  3. Add sweet potato, lentils, coconut milk, and vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potato and lentils are tender.
  4. Stir in spinach and cook until wilted—season with salt and pepper.
  5. Serve warm, optionally, with brown rice or quinoa.

Chef Abdul’s Tip:
Garnish with fresh cilantro and a wedge of lime for extra brightness.

  1. Berry Chia Seed Pudding

Ingredients:

  • 60 g chia seeds
  • 400 ml almond milk (or any plant-based milk)
  • 30 ml maple syrup
  • 100 g mixed berries (blueberries, raspberries, strawberries)
  • 1 tsp vanilla extract

Instructions:

  1. whisk chia seeds, almond milk, maple syrup, and vanilla extract in a bowl.
  2. Cover and refrigerate for at least 4 hours or overnight, stirring once halfway through.
  3. Serve topped with fresh berries.

Chef Abdul’s Tip:
Layer with fruit puree for a parfait-style presentation.

  1. Zucchini Noodles with Pesto

Ingredients:

  • 300 g zucchini (spiralized into noodles)
  • 30 g fresh basil leaves
  • 15 g pine nuts
  • 1 clove garlic
  • 30 ml olive oil
  • 10 g nutritional yeast (optional)
  • Salt and pepper to taste

Instructions:

  1. To make the pesto, Blend basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper.
  2. Sauté zucchini noodles in a pan with a splash of olive oil for 2-3 minutes.
  3. Toss the noodles with pesto and serve immediately.

Chef Abdul’s Tip:
Top with cherry tomatoes or roasted red peppers for added colour and flavour.

  1. Grilled Salmon with Mango Salsa

Ingredients:

  • 4 salmon fillets (about 150 g each)
  • 30 ml olive oil
  • Salt and pepper to taste
  • 1 ripe mango, diced
  • 1 red bell pepper, diced
  • 10 g fresh cilantro, chopped
  • 15 ml lime juice

Instructions:

  1. Preheat the grill to medium-high heat. Brush salmon with olive oil and season with salt and pepper.
  2. Grill salmon for 4-5 minutes per side or until cooked through.
  3. In a bowl, combine mango, bell pepper, cilantro, and lime juice to make the salsa.
  4. Serve salmon topped with mango salsa.

Chef Abdul’s Tip:
Add a pinch of chilli flakes to the salsa for a spicy kick.

Final Thoughts

Clean eating is about enjoying fresh, wholesome foods that nourish your body and delight your taste buds. These recipes give you various options to keep your meals exciting and healthy. Chef Abdul always says, “Good food is the foundation of a good life.” Start your clean eating journey today and savour the benefits of vibrant, delicious meals!

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