A close up of a bowl of salad

Clean Eating Recipes to Put on Repeat

Try these flavorful clean eating lunch recipes.

Here’s what I’ve been making on repeat. Enjoy!

Kale Salad with Lemon & Walnuts
Modified From EatingWell

This kale salad is SO good and will stay for a few days (it only gets better, really). Serve by itself or with chicken breast.

1 small clove garlic, minced
1/2 tsp salt
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 tsp dried oregano
1/2 tsp freshly ground pepper
10 cups thinly sliced kale (from 1 large bunch)
1/2 cup coarsely chopped toasted walnuts
1/4 cup pitted Kalamata olives, quartered
2 tbsp grated lemon rind
1 tbsp capers

Mash garlic and salt together on a cutting board with the side of a chef’s knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it’s well coated with the dressing and reduced in volume, about 1 minute. At serving, sprinkle with walnuts, olives and lemon and capers.

Herby Turkey Burgers
These make-ahead burgers are delicious and super simple.

1 lb. ground turkey
1 bunch cilantro, finely chopped
1 cup basil
2 garlic cloves, chopped
1 cup onion, finely chopped
2 tsp cumin
2 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp pepper

In a medium bowl, mix turkey and all other ingredients. Form into burgers and cook in skillet. Serve in a lettuce wrap.

Italian Vegetable Soup
Modified from Thug Kitchen (now called Bad Manners)

This soup is filling, colorful and so yummy on a cold day. Serve with a big scoop of garbanzos for extra fullness.

2 tsp olive oil
1 onion, chopped
2 carrots, sliced into ½ moons
2 ribs celery, chopped
1 cup sweet potato, chopped
2 tsp fresh rosemary or 1 tsp dried
3 garlic cloves
7 cups veggie (or chicken) broth
¼ tsp salt
5 cups shredded green cabbage
juice 1 lemon
1/3 cup fresh parsley
¼ cup minced fresh basil
ground pepper
1 bay leaf

In a soup pot, heat oil and cook onion, carrot and celery for 3-5 minutes or until the onion starts to brown. Add sweet potato, rosemary, garlic, pepper, bay leaf, and cook 2 minutes. Add in broth and heat to simmering. Cook about 15 minutes or until potatoes are tender and then add salt, and cabbage and cook for 10 minutes. Stir in lemon juice, parsley, and basil. Let soup sit for a couple of minutes and serve.

For more healthy tips and recipes, visit healthynestnutrition.com/blog/. Need a hand finding your personalized nutrition plan? Book a free 20-minute consultation with Healthy Nest Nutrition owner Robin Hutchinson to see if our programs are right for you.