A 20-minute feast packed with as much flavor as nutrients
Cauliflower and broccoli are having a moment. Packed with nutrients and flavor, they are versatile, affordable and delicious. Get the recipes and menu now.
Packed with flavor, fiber and creamy flavor, pumpkin stars in this fall menu
Long the hallowed harbinger of Halloween, the noble pumpkin has broken out into a social media star in its own right: Starbucks’ Pumpkin Spice Latte, aka “fall’s official beverage,” came back on the market yesterday, news announced on the P.S.L.’s Twitter page, which garnered more than 114,000 followers. Starbucks isn’t alone on jumping on the pumpkin haywagon. According to Forbes.com, in 2015 “annual sales of pumpkin-flavored food, drinks and novelties were at more than $500 million.” Maybe this year pumpkin will “break the internet.” It makes sense pumpkin is so popular: Its mellow creaminess and pleasing color help contribute to its popularity. Plus, it’s good for you, packed with fiber, blood-pressure-lowering potassium, antioxidant beta-carotene, and cell-enriching vitamin A. Charlie Brown was right, it is a great pumpkin. So make this menu to celebrate the orange orb. Or, everytime Donald Trump and Hillary Clinton insult each other during Sunday’s second Presidential debate, take a sip of the Pumpkin Flip Cocktail. #DrinkingGameAlert The Great Pumpkin Menu The Pumpkin Flip Cocktail Pumpkin Hummus Petite Savory Stuffed Pumpkins Pumpkin Spice Pudding Step 1: Combine all of the pudding ingredients in a blender, and blend for 1 minute on high. Pour into parfait glasses and refrigerate for 3 hours or overnight. Step 2: Preheat the oven to 350°F. Prepare and then roast the pumpkins for 20 to 30 minutes, or until the inside flesh is fork tender. Step 3: Meantime, make the wild rice according to package directions. Step 4: Add the remaining ingredients to the wild rice, spoon into the pumpkins and cook for an additional 10 minutes. Step 5: Blend all ingredients for the hummus, transfer to a bowl and top with pumpkin seeds. Step 6: Whip up the cocktail. Step 7: Plate, serve, eat, love. #IEatClean Click here for more Weekend Menu Hack Recipes.
This broccoli salad is best eaten the day of but the good news is you won’t be able to stop yourself from eating the entire thing!
A fall menu so comforting, it's like wearing a Snuggie
For this fall menu we’ve braised tender brisket with pomegranate juice. We’ve paired it with a low sugar Apple-Raspberry Oat Crumble.
A light fall menu that showcases the best of the season
Looking for an effortless healthy menu to make this weekend or before the first Presidential Debates Monday between Clinton and Trump? Look no further.
Poached fish and sautéed zucchini are deliciously satisfying and satisfyingly healthy
This weekend whip up a deliciously simple and healthy Halibut with Leeks and Tomatoes and Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime.
This isn't your grandmother's eggplant parmesan—it's better!
Cheesy goodness smothered in garlicky tomato sauce. That is the stuff our eggplant dreams are made of. But, our beloved old school version was always breaded and fried…
You can use zucchini, summer squash, patty-pan squash or a combination in this side dish.
A delicious and healthy no labor menu for Labor Day weekend
The unofficial end of summer is here and with it the dreams, the parties, the grill outs, the sunburns, the long lines at the airport and the crowded highways—these are all but memories now or rather Instagram memories….
Cool down and chill out with this late summer menu
Here are some quick menu hacks with chicken and veggies to get lunch or dinner on the table in super quick and super cool ways.
While the heat is on, do-ahead dishes are the answer to your prayers
Swiss Chard Frittata with Turmeric and Purple Potatoes with Avocado Oil & Fresh Herbs are healthy, delicious and easy to make ahead.
A cool no-fuss feast for late summer
We know what you’re thinking: It’s hot. You’re sick of watching what you eat so you can look great in that swimsuit or Athleta yoga pant.
Why heat up the kitchen when you can make brunch all on the grill?
This week you likely laughed and cried and were bored and angry, all while watching the Republican and Democratic conventions and drowning yourself in buckets of blueberries. (Hopefully you also got inspired to go check out these excellent Philadelphia and Cleveland restaurants.) So this weekend you’re no doubt ready to hit a festival, a golf course, a yoga mat, a beach or an air-conditioned bedroom, so you can zone out. But how do you relax if you’ve got people coming over and they need to be fed? Who wants to turn on an oven during our tiresome “heat dome?” We at Clean Plates have you covered. Our grilled brunch menu hits all the right bases—garden fresh, simple, healthy and oh-so tasty. It’s done in about 10 minutes, and gives you the requisite protein and antioxidants to Netflix and chill. Make the recipes and upload a photo to Instagram or Pinterest with the tag #cleanplates. We’ll choose our favorite and that person will win a free Clean Plates Cookbook. Height of Summer Weekend Menu Blueberry Bliss Smoothie Grilled Poached Eggs Grilled Asparagus and Broccolini Step 1: Add a stainless steel skillet to one side of the grill. Preheat the grill to 400°F. Step 2: Bring a full kettle to a boil. Add the boiling water to the pan and add the salt and vinegar. Step 3: Add the eggs to the boiling water. Step 4: Toss the asparagus and broccolini in a bowl with the oil, salt and pepper. Step 5: Place the veggies on the other side of the grill. Step 6: After 3 minutes, turn the veggies over. Step 7: Whip up the smoothie in a blender and pour into cups. Step 8: Plate the asparagus and broccolini onto 4 individual plates. Step 9: Top each plate with a poached egg. Step 10: Put food in mouth. #Yum
It's hot, hot, hot outside so chill out with this chilled ceviche and grilled gluten-free "lasagna"
While you’re busy pondering the next moves between the Kimye vs. Taylor Swift Snapchat/Twitter feud, and the heat is on blast outside, you’ll want something chill and chilled.
Our mid July low-cook feast includes grilled chicken, tomato-bean salad and chocolate-avocado pudding
It’s mid July and the only heat in your kitchen should come from you capturing PokeBalls at your stove on Pokemon Go. The last thing you want to do is turn the oven on. So how do you have a delicious, healthy simple feast without breaking a sweat? Turn on the grill, get out the chopping board, open your fridge, and follow Clean Plates new weekly roadmap. Here’s a sophisticated weekend supper, the first in a series, that will keep you and your house cool—all made in 30 minutes or less. We’ve given you a menu hack, providing you 10 simple steps so you can quickly plate dinner and get down to the good stuff—eating. Mid July Weekend Menu The Classic Daiquiri or Tart Cherry Mocktail Grilled Chicken with Ruby Plum Compote Jersey Tomato and Wax Bean Salad Chocolate Avocado Pudding Step 1: Turn the grill on for the chicken. Step 2: Combine the ingredients for the chicken marinade and let sit. Step 3: Toast the pine nuts on the stovetop and add the garlic. Step 4: Meanwhile, boil the water and then cook the beans. Step 5: Reduce down the pomegranate juice and add the plums. Step 6: Grill the chicken. Step 7: Blend the chocolate pudding ingredients and transfer to serving bowls. Step 8: Plate the tomato salad. Plate the chicken. Step 9: Mix up the Classic Daiqiuri or Cherry Mocktail. Step 10: Put food into mouth and say YUMMM.