By Jen, on March 16th, 2012%  
I love this smoothie. It has the flavor of fruit-infused lemonade with the nutrition of a smoothie. Using frozen mango and strawberries gives it a refreshing icy texture. I have a powerful blender (Vitamix) that blends frozen fruit very easily. If you have a standard blender, you may need to partially thaw the fruit for easier blending.
Strawberry Mango Lemonade Smoothies
1 1/2 cups coconut water, chilled
2 tablespoons fresh Meyer lemon juice
1 cup fresh or frozen mango chunks
1 cup frozen strawberries
Natural sweetener, if needed
Add coconut water, lemon juice, mango chunks and strawberries to blender container. Cover and blend until smooth. If needed, sweeten to taste with desired natural sweetener. Pour into 2 glasses.
Makes 2 servings (about 3 cups total)
Tip: If you don’t have Meyer lemon juice you can substitute standard lemon juice. Since standard lemon juice is more sour than Meyer lemon, start by adding only 1 tablespoon standard lemon juice to the smoothie. Taste and add more lemon juice, if needed.
What is coconut water? Coconut water is the liquid from young, green coconuts. Coconut water is naturally fat-free and full of electrolytes like potassium. Be sure to use coconut water for this recipe, not coconut milk.
Recipe Links:
Mango Coconut Water Smoothies
Watermelon Coconut Water Ice Pops
Product Links:
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on February 29th, 2012%
Cozy up to a steamy bowl of lentil soup that’s brimming with veggies. Fresh mushrooms, Swiss chard and tomatoes add flavor and color to this comforting soup.
Vegetarian Lentil Soup with Rainbow Chard
2 tablespoons olive oil
1 medium onion, chopped
8 ounces white or cremini mushrooms, sliced
1 clove garlic, finely chopped
6 cups water
1 cup dry brown lentils, rinsed and drained
1 1/2 teaspoons fine sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash cayenne pepper
1 bunch fresh rainbow Swiss chard
1 cup chopped fresh tomato
1 tablespoon fresh lemon juice
1 tablespoon tamari or soy sauce
In large pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms and garlic; cook 5 minutes, stirring frequently. Add water, lentils, salt, oregano, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, 30 to 40 minutes until lentils are tender.
Meanwhile, remove stems from Swiss chard. Trim and discard any woody sections from stems; coarsely chop stems and set aside. Coarsely chop Swiss chard leaves and set aside.
Once lentils are tender, add Swiss chard stems; simmer 5 minutes.
Add Swiss chard leaves and tomatoes; simmer about 5 minutes more or until Swiss chard leaves are tender. Stir in lemon juice and tamari.
Makes about 9 cups soup
Tip: You can use fresh kale in place of the Swiss chard. If using kale, add leaves only. (Remove and discard kale stems.) Add the kale leaves once the lentils are tender; simmer 5 minutes. Then add tomatoes and simmer about 5 minutes more or until kale leaves are tender. Stir in lemon juice and tamari.
Recipe Links:
Red Lentil Soup with Sweet Potatoes and Kale
Favorite Veggie Soup
Product Links:
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on February 26th, 2012% 
Broccoli is such a versatile vegetable. It’s the prefect addition to stir fries and salads, and possibly the best veggie to enjoy simply steamed. But, roast it in a hot oven and the result is intense and flavorful.
It’s easy to roast broccoli. Simply wash fresh broccoli and dry well. Cut the broccoli head into florets. Trim any woody sections from the stalk, then peel and cut into bite-size pieces. Toss the broccoli pieces with oil and arrange in a single layer in a large baking pan.
The broccoli is done when it’s tender and browned. Eat it plain or add your favorite seasonings. My favorite way to serve roasted broccoli is with a sprinkling of sesame seeds, soy sauce and fresh lemon juice.
Roasted Broccoli
1 pound fresh broccoli (about 2 medium or 3 small)
2 tablespoons olive oil
1/8 teaspoon fine sea salt
Freshly ground black pepper
Fresh lemon wedges
Toasted sesame seeds or gomasio, optional
Tamari or soy sauce, optional
Heat oven to 400 degrees F.
Cut broccoli heads into florets. Trim woody sections from broccoli stalks; peel and cut into bite-size pieces. Place broccoli pieces in a bowl; drizzle with olive oil and stir to coat. Spread broccoli in a single layer on a large rimmed baking pan. Sprinkle with salt and some freshly ground black pepper.
Roast 20 minutes; stir. Roast about 10 to 15 minutes more or until broccoli is tender and browned. Transfer to a serving platter. Serve with fresh lemon wedges. If desired, sprinkle with sesame seeds and tamari.
Makes about 3 cups
Recipe Link:
Roasted Parsnips and Carrots
Product Links:
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
By Jen, on February 12th, 2012% 
Here’s a simple and flavorful chickpea curry recipe, ready in about 30 minutes. Great for a quick weeknight dinner. Even better for lunch the next day.
The list of spices seems long, but they really add flavor to the dish. If you don’t have all the spices you could use 2 teaspoons each garam masala and your favorite curry powder blend.
Chana Masala Chickpea Curry
1 tablespoon coconut oil
1 small onion, chopped
1 Anaheim green chile, seeded and chopped
1 clove garlic, chopped
1/2 teaspoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground tumeric
Dash cayenne pepper
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup finely chopped fresh tomatoes
1/2 cup water
1/2 teaspoon fine sea salt
1 tablespoon fresh lemon juice
Heat coconut oil in large skillet over medium heat. Add onion and chile; cook and stir 5 minutes.
Add garlic, ginger, garam masala, coriander, cumin, tumeric and cayenne pepper; cook and stir 30 seconds until fragrant. (Be careful not to burn spices. Reduce heat, if needed.) Stir in chickpeas, tomatoes, water and salt; bring to boiling. Reduce heat; simmer, uncovered, 8 to 10 minutes until tomatoes break down and sauce thickens. Stir in lemon juice.
Serve with hot rice. Garnish with lemon wedges.
Makes about 2 3/4 cups
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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
All text and photos © 2009-2012 Food Fix, LLC
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