Budget-Friendly Breakfast, Lunch, and Dinner Recipes for a Clean Eating Diet

Embracing a clean eating lifestyle doesn't have to break the bank. With a little planning and creativity, you can enjoy healthy, delicious meals without sacrificing your budget.

Eating Clean: Budget-Friendly Breakfast, Lunch & Dinner Recipes for Clean Eating Diet and Healthy Weight Loss. Clean-Eating Cookbook for Beginners and Busy Families

by Tiffany Shelton

4 out of 5

Language	:	English
File size	:	12170 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	79 pages
Lending	:	Enabled

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This article presents a curated collection of budget-friendly recipes for breakfast, lunch, and dinner that align perfectly with the principles of clean eating. From hearty oatmeal bowls to wholesome salads and satisfying stir-fries, these recipes are designed to nourish your body and delight your taste buds.

Breakfast

1. Easy Oatmeal with Berries and Nuts

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk
• 1/2 cup mixed berries (fresh or frozen)
• 1/4 cup chopped nuts
• Optional: honey or maple syrup for sweetness

Instructions:

1. In a medium saucepan, combine the oats and water or milk. Bring to a boil over medium heat.
2. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the oatmeal has thickened and the liquid has been absorbed.
3. Remove from heat and stir in the berries and nuts. Let stand for a few minutes to soften the berries.
4. Sweeten to taste with honey or maple syrup, if desired.

2. Greek Yogurt Parfait with Granola and Fruit

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup granola
• 1/2 cup fresh fruit, chopped (such as strawberries, bananas, or blueberries)

Instructions:

1. In a small glass or jar, layer the Greek yogurt, granola, and fruit in any Free Download you prefer.
2. Repeat the layers until the glass is full.
3. Enjoy immediately or refrigerate for later.

Lunch

3. Quinoa Salad with Vegetables and Chickpeas

Ingredients:

• 1 cup cooked quinoa
• 1 cup chopped vegetables (such as carrots, celery, onions, or bell peppers)
• 1/2 cup cooked chickpeas
• 1/4 cup chopped fresh parsley
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Instructions:

1. In a large bowl, combine the quinoa, vegetables, chickpeas, and parsley.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.

4. Lentil Soup with Root Vegetables

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup brown lentils, rinsed and sorted
• 4 cups vegetable broth
• 1/2 cup chopped root vegetables (such as turnips, parsnips, or sweet potatoes)
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the lentils, vegetable broth, root vegetables, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
5. Remove the bay leaf before serving.

Dinner

5. Salmon with Roasted Vegetables

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the roasted vegetables:
• 1 pound vegetables of your choice (such as broccoli, carrots, onions, or potatoes),chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. In a separate bowl, toss the vegetables with olive oil, salt, and pepper.
5. Spread the vegetables around the salmon fillets on the baking sheet.
6. Bake for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender and slightly browned.

6. Vegetarian Stir-Fry with Brown Rice

Ingredients:

• 1 cup brown rice, cooked
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 broccoli head, chopped
• 1 carrot, chopped
• 1/2 cup chopped fresh mushrooms
• 1/4 cup soy sauce
• 1 tablespoon honey or maple syrup

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion, bell pepper, broccoli, carrot, and mushrooms and stir-fry for 5-7 minutes, or until the vegetables are tender.
3. In a small bowl, whisk together the soy sauce and honey or maple syrup.
4. Add the sauce to the skillet and stir-fry for an additional 1-2 minutes.
5. Serve the stir-fry over brown rice.

Eating clean doesn

Eating Clean: Budget-Friendly Breakfast, Lunch & Dinner Recipes for Clean Eating Diet and Healthy Weight Loss. Clean-Eating Cookbook for Beginners and Busy Families

by Tiffany Shelton

4 out of 5

Language	:	English
File size	:	12170 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	79 pages
Lending	:	Enabled

FREE