Clean Eating Recipes

Clean Eating Recipes

It’s been a heck of a holiday season. After eggnog, Christmas roast beast, and the stocking candy, I was rolling on a wave of contented holiday food bliss. Then New Year’s Eve brought on the bacon-wrapped scallops, bacon-wrapped cheeseballs, and bacon-wrapped champagne (just kidding on that last one… but that would be kind of good, right?) and now I am in a holiday food malaise.

I am not about New Year’s resolutions that I won’t keep, but I think we can all agree it might be time to dial back to rich food, heavenly though it may be. So here’s to a January that tastes and feels lighter, more satisfying with (slightly) less bacon, and detoxifying with healthier snacks and meals.

To help us get back on a more sensible track, we’ve got a week of clean eating recipes full of flavor and good feelings approved by Cabot Dietitians, Sara Wing and Regan Jones. Back to reality, people!

To help us get back on a more sensible track, we’ve got a week of planned meals and snacks full of flavor and good feelings. Back to reality, people!


Sweet and crunchy, this Green Goddess salad makes a great lunch, or an even better accompaniment to a simple broiled salmon dinner.


  • ½ head of cabbage or 1 small cabbage
  • 1 green onion
  • 3 Persian cucumbers
  • 1 cup Cabot Lowfat Plain Greek Yogurt

  • 1 cup packed fresh herbs, chopped (use a variety of cilantro, spinach, basil)
  • 1 garlic clove
  • ½ small shallot
  • 1½ teaspoons lemon juice
  • ½ tablespoon rice vinegar
  • ¼ cup olive oil
  • 1-3 teaspoons honey (optional)
  • Salt and pepper to taste


Make a simple protein like baked boneless, skinless chicken breasts, and then top them with this tasty Avocado Yogurt Dip. And make plenty for leftovers – with some tortilla chips or carrots and celery, this doubles as a tasty dippable lunch.


  • 2 ripe medium avocados
  • 1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 – 1/2 teaspoon ground chipotle pepper


With Cabot Alpine Cheddar for satisfying protein, this Kale Caesar Salad packs a punch of flavor, but is light and easy to make. Perfect for a midweek meal.


  • 1 large bunch curly kale, washed, stems removed and leaves cut into bite sized pieces
  • ¼ cup extra virgin olive oil, divided
  • 1 small clove garlic, smashed and peeled
  • ½ teaspoon coarse kosher salt
  • 2 anchovy filets
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 6 ounces Cabot Alpine Cheddar, shredded (about 1½ cups)
  • 1 ½ cup croutons
  • Freshly ground pepper, to taste


 Broccoli and Cheddar Fritattas are great for breakfast on the go, or a meal when paired with leftover salad!


  • ¼ cup small fresh broccoli florets
  • 2 large egg yolks
  • 1 tablespoon whole milk
  • 1 teaspoon Cabot Plain Greek Yogurt

  • 1 teaspoon Cabot Unsalted Butter

  • 5 ounce Cabot Sharp Cheddar, grated (2 tablespoons)


Start your weekend off right with a healthy and hearty Green Mountain Smoothie with Kale and Greek Yogurt.

Green Mountain Smoothie with Kale and Greek Yogurt


  • 1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
  • 1 cup ice
  • ¾ cup apple cider or apple juice
  • 1 banana, peeled and broken in half
  • 3 soft dates, pitted and cut in half
  • 2 tablespoons honey
  • 3 cups clean torn kale leaves


This weekend, whether you’re making tuna sandwiches or baking a cake or putting together a dip platter, try subbing Greek Yogurt for mayo, creams, or sour creams. You’ll cut calories and keep flavor. Win-win!

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