5-Ingredient Clean Eating Cookbook

  • Brand: National Braille Press
  • Availability: In Stock


By Snezana PaucinacIn braille (3 vols.) and BRF Embrace a simpler, healthier lifestyle by serving up these 125 recipes with 5 healthy ingredientsGet inspired to transition into the world of clean eating and reap the health benefits. The 5-Ingredient Clean Eating Cookbook enables you to make recipes with loads of fresh...


By Snezana Paucinac
In braille (3 vols.) and BRF

Embrace a simpler, healthier lifestyle by serving up these 125 recipes with 5 healthy ingredients

Get inspired to transition into the world of clean eating and reap the health benefits. The 5-Ingredient Clean Eating Cookbook enables you to make recipes with loads of fresh vegetables, whole grains, and just the right amount of lean meats and good fats.

Clean eating is not another fad diet, and this clean eating cookbook can help you achieve a healthy lifestyle. The key to the recipes in the 5-Ingredient Clean Eating Cookbook—like Baked Tuna Melts and Grilled Turkey Breast Marinated in Yogurt—is fresh fruits and vegetables; high-quality meat and dairy; and fewer processed foods. The result is more tasty, home-cooked meals that use only 5 ingredients!

Inside the 5-Ingredient Clean Eating Cookbook you'll find:

  • Choose quality—Replace white-flour foods with whole-wheat and ancient grains, such as quinoa and buckwheat, and swap sodas for delicious teas.
  • Count on one hand—All the recipes in this clean eating cookbook use 5 clean, affordable, healthy, easy-to-source ingredients (with seasonal/regional substitutions as needed).
  • No withdrawals—You'll find recipes for everyday clean eating without the feeling of diet detox.

Contents and Recipe List
Chapter One: Clean Eating Every Day

Chapter Two:  Breakfasts
Homemade Granola
Classic Cinnamon Oatmeal 
Oatmeal with Baked Apples and Walnuts
Coconut Oat Bran
Overnight Chia and Quinoa Pudding with Coconut
Yogurt Chia Pudding
Overnight Chia with Berries
Scrambled Tofu
Omelet with Spinach and Goat Cheese
Baked Sunny-Side Up Eggs with Zoodles
Veggie Egg Muffins
American Protein Pancakes
Protein Waffles with Spinach
Savory Corn Muffins with Spinach and Feta

Chapter Three: Soups, Salads, and Dressings
Creamy Broccoli Soup
Veggie Minestrone Soup
Swiss Chard Zucchini Soup
Spicy Tomato Bisque
Gluten-Free Veggie Ramen Noodle Soup
Butter Lettice with Sesame Dressing
Traditional Greek Salad
Garbanzo Bean Salad
Roasted Beet Salad
Arugula Watermelon Salad
Cold Bean Salad
Roasted Pepper Salad
Avocado Corn Salad with Tahini Dressing
Kale Salad with Roasted Butternut Squash
Arugula Salad with Baked Acorn Squash and Pomegranate Seeds

Chapter Four: Snacks and Small Plates
Honey Almond Greek Yogurt with Berries
Raw Veggies with Yogurt Tzatziki
Classic Guacamole
Tune Lettuce Cups
Baked Tuna Melts
Baked Sweet Potato Fries with Spicy Yogurt Sauce
Sweet Potato Toasts
Baked Chicken Wings with Sriracha Glaze
Stuffed Mushrooms with Spinach and Goat Cheese
Broccoli Pizza Crust
Flaxseed Sesame Protein Crackers
Gluten-Free Biscuits with Pumpkin and Sunflower Seeds
Beet and Bean Hummus
Cucumber Slices with Vegan Cream Cheese and Chives
Roasted Eggplant Dip

Chapter Five: Rice, Grains, and Beans
Greek-Style Quinoa Salad
Lemony Asparagus Risotto
Vegetable Fried Rice
Swiss Chard Rolls with Rice  in Tomato Sauce
Tri-Colored Pepper Medley with Brown Rice
Pea Stew with Chicken
String Bean Casserole with Chicken
Baked Beans in Tomato Sauce
Beans with Baby Spinach
Adzuki Bean Soup
Green Lentil Stew
Lentil Bisque
Green Lentil Salad with Dijon Mustard Dressing
Spicy Shrimp Pasta Arrabbiata
Creamy Chicken and Broccoli Pasta

Chapter Six: Plant-Based Meals
Collard Green Wraps with Vegetables and Tahini Dressing
Kale and Bean Soup with Tofu
Crispy Baked Tofu
Teriyaki Tofu
Roasted Cauliflower with Quinoa and Mustard Dressing
Veggie Cauliflower Rice
Mashed Sweet Potatoes with Spinach
Quinoa Tabbouleh
Quinoa Burrito Bowl
Buddha Bowl
Vegan Tacos
Eggplant Parm
Cauliflower Chickpea Stew with Turmeric
|Tandoori Cauliflower Curry
Rosemary Zucchini Tomato Bake
Cold Pasta Salad
Chickpea Pasta with Mushrooms and Sage
Vegan Lasagna
Spaghetti Squash with Vegan Bolognese

Chapter Seven: Poultry and Meat
Grilled Turkey Breast Marinated in Yogurt
Turkey Bolognese
Mexican-Inspired Turkey Burgers
Unstuffed Stuffed Peppers
Lemon Chicken with Capers
Greek-Style Grilled Chicken
Baked Chicken Tenders
Braised Cabbage with Chicken
Veal Cutlets in Green Pepper Sauce
Veal Goulash
Grass-Fed Sirloin Steak with Chimichurri
Beef Burgers Stuffed with Feta and Prosciutto

Chapter Eight: Fish and Seafood
Grille Ahi Tuna
Tuna Burgers
Tuna Salad
Baked Cod Fillets in Mushroom Sauce
Codfish Risotto with Saffron
Shrimp with Zoodles
Shrimp Saganaki
Shrimp Tacos with Mango Salsa
Roasted Branzino with Lemon Potatoes
Miso-Glazed Salmon
Baked Salmon with Parmesan Asparagus
Seared Scallops

Chapter Nine: Dressings, Sauces, and Marinades
Basic EVOO and Lemon Dressing
Gochugaru Sesame Seed Dressing with EVOO
Tahini Dressing
Dijon Mustard Dressing
Tangy Mustard Dressing with Apple Cider Vinegar
Chimichurri Sauce
Mango Salsa
Miso Glaze
Greek Yogurt Marinade
Kefir Marinade

Chapter Ten: Beverages and Desserts
Peanut Butter and Banana Smoothie
Green Smoothie
Strawberry Peach Smoothie
Coconut Pineapple Smoothie
Turmeric Ginger Latte
Homemade Chocolate Spread
Strawberry Chia Jam
Buckwheat Crepes
Chocolate Peanut Butter Truffles
Protein Rice Crisps
Banana Nice-Cream
Strawberry Ice Pops





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