Clean Eating Recipes

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!

Monday

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

Ingredients

• 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

Tuesday

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.

Wednesday

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.

Ingredients

• 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

Thursday

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

Ingredients

• 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)

Friday

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

Ingredients

• 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

Saturday

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!