26+ Flavorful Summer Clean Eating Recipes to Fuel Your Day

Summer is the perfect time to embrace clean eating, as the season brings a bounty of fresh, colorful fruits and vegetables that are not only delicious but also packed with nutrients.

Whether you’re enjoying a sunny picnic in the park, a light dinner on the patio, or simply craving something light and refreshing, clean eating offers a variety of options to keep you feeling energized and nourished all summer long.

In this blog, we’ve curated over 26+ summer clean eating recipes that are light, fresh, and full of flavor.

From vibrant salads and protein-packed dishes to sweet, healthy desserts, these recipes are designed to give you the energy you need to take on the season while keeping your meals clean, balanced, and nutrient-dense.

26+ Flavorful Summer Clean Eating Recipes to Fuel Your Day

Summer clean eating doesn’t have to be complicated or time-consuming.

With the 26+ recipes in this collection, you can enjoy a variety of delicious and nutritious dishes that make the most of fresh, seasonal ingredients.

Whether you’re looking to kickstart your day with a refreshing smoothie bowl, enjoy a light lunch with grilled veggies and lean proteins, or finish your meal with a naturally sweet treat, these recipes are designed to keep you satisfied while nourishing your body.

So, go ahead—embrace the sunshine, the flavors of the season, and the joy of clean eating with these vibrant and satisfying dishes.

Grilled Lemon Herb Chicken with Zucchini Ribbons

This light yet satisfying dish combines lean protein with fresh summer vegetables and zesty lemon-herb flavor.

The zucchini ribbons keep the plate vibrant and low in carbs, making this a perfect option for clean eating in warm weather.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix olive oil, lemon juice and zest, garlic, thyme, parsley, salt, and pepper.
2. Pour half the mixture over the chicken breasts and marinate for at least 30 minutes.
3. Use a vegetable peeler to shave zucchini into thin ribbons.
4. Heat a grill or grill pan to medium-high heat. Grill chicken for 5–6 minutes per side or until cooked through.
5. While the chicken cooks, toss zucchini ribbons with the remaining lemon-herb mixture.
6. Plate the zucchini ribbons and top with sliced grilled chicken. Garnish with extra herbs or a squeeze of lemon if desired.

This recipe brings out the best in simple, seasonal ingredients.

The bright lemon flavors and crisp zucchini offer a fresh contrast to the tender grilled chicken, keeping the meal clean, energizing, and perfect for a summer lunch or dinner.

Watermelon, Cucumber & Mint Quinoa Salad

This cooling salad is a hydrating powerhouse, packed with clean ingredients and a refreshing balance of sweet and savory.

It’s ideal for hot days and makes a beautiful addition to a picnic or barbecue spread.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 ½ cups watermelon, cubed
• 1 cucumber, diced
• ¼ cup red onion, thinly sliced
• ¼ cup fresh mint, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let cool completely.
2. In a large bowl, combine cooked quinoa, watermelon, cucumber, red onion, and mint.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Chill for at least 15 minutes before serving to let flavors meld.

This salad is the epitome of summer clean eating: juicy watermelon offers natural sweetness, cucumber and mint cool the palate, and quinoa adds plant-based protein and fiber.

It’s light, hydrating, and incredibly satisfying without feeling heavy.

Avocado Shrimp Lettuce Wraps

Packed with lean protein, healthy fats, and crunchy textures, these lettuce wraps are a low-carb, high-flavor option perfect for lunch or dinner on hot summer days.

They’re quick to prepare and endlessly adaptable.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 small red bell pepper, finely chopped
• ¼ cup red onion, finely diced
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tbsp cilantro, chopped
• Salt and pepper to taste
• Romaine or butter lettuce leaves, rinsed and dried

Instructions:

1. In a medium bowl, combine shrimp, avocado, red pepper, onion, lime juice, olive oil, cilantro, salt, and pepper.
2. Gently mix to combine, being careful not to mash the avocado.
3. Scoop a few tablespoons of the shrimp mixture into each lettuce leaf.
4. Serve immediately, or chill the filling for up to 2 hours before assembling.

These lettuce wraps are everything you want in a summer clean-eating meal: refreshing, flavorful, and loaded with nutrients.

The healthy fats from avocado pair perfectly with the protein-rich shrimp, while the crisp lettuce delivers a satisfying crunch without the need for bread or tortillas.

Grilled Peach & Arugula Salad with Balsamic Glaze

This vibrant salad combines the sweetness of grilled peaches with the peppery bite of arugula, drizzled with a rich balsamic glaze.

It’s a delicious, nutrient-dense dish that pairs perfectly with grilled chicken or fish for a full meal.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups fresh arugula
• ½ red onion, thinly sliced
• ¼ cup crumbled feta (optional for dairy-free)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 tbsp balsamic glaze (store-bought or homemade)

Instructions:

1. Preheat the grill to medium heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill peaches cut-side down for about 4-5 minutes or until grill marks form and peaches soften slightly.
3. In a large bowl, toss arugula, red onion, and crumbled feta (if using).
4. Remove peaches from the grill and slice them into wedges. Add them to the salad.
5. Drizzle the salad with balsamic vinegar and balsamic glaze, and toss gently to combine.

This salad is a perfect balance of sweet, savory, and tangy flavors.

The grilled peaches bring a smoky-sweet element that pairs beautifully with the fresh arugula and creamy feta, creating a clean, fresh, and light summer dish.

Sweet Potato & Black Bean Tacos

These vegetarian tacos are a wholesome twist on a classic favorite.

With roasted sweet potatoes, fiber-rich black beans, and a sprinkle of lime, these tacos are filling, nutritious, and bursting with flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro, for garnish
• Optional toppings: diced avocado, salsa, Greek yogurt (or dairy-free alternative)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper.
2. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. Warm the tortillas on a dry skillet or in the oven for 5-10 minutes.
4. To assemble, place a few spoonfuls of roasted sweet potatoes on each tortilla, then top with black beans, cilantro, and a squeeze of lime. Add avocado or salsa as desired.

These tacos are an excellent source of vitamins, minerals, and healthy fiber.

The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans, making for a satisfying and clean-eating meal that doesn’t compromise on taste.

Coconut Lime Chia Pudding

A refreshing, no-bake dessert or breakfast option, this chia pudding combines the tropical flavors of coconut and lime, providing a creamy, nutritious, and sweet treat that’s perfect for summer mornings.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp chia seeds
• 2 tbsp honey or maple syrup (adjust to taste)
• Juice and zest of 1 lime
• ½ tsp vanilla extract (optional)
• Fresh fruit, for topping (e.g., mango, berries, coconut flakes)

Instructions:

1. In a medium bowl, whisk together coconut milk, chia seeds, honey (or maple syrup), lime juice, lime zest, and vanilla extract.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once set, stir the pudding to make sure it’s smooth and creamy.
4. Serve topped with fresh fruit and a sprinkle of coconut flakes for added texture.

This coconut lime chia pudding is a creamy, tropical delight that’s packed with omega-3s, antioxidants, and natural sweetness.

It’s an ideal way to kickstart your day or enjoy a guilt-free, light dessert after a meal.

Lemon Garlic Salmon with Asparagus

This simple yet flavorful recipe features heart-healthy salmon paired with crisp asparagus.

The lemon and garlic bring out the natural flavors of the fish and vegetables, making for a light, nutritious, and satisfying meal.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. Arrange the asparagus around the salmon on the same baking sheet. Drizzle everything with olive oil, then season with minced garlic, lemon juice, zest, salt, and pepper.
3. Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
4. Garnish with fresh parsley before serving.

This dish is a wonderful combination of healthy fats from the salmon and fiber from the asparagus, all brightened by lemon and garlic.

It’s a quick and easy clean-eating meal that’s both flavorful and nutrient-packed, perfect for summer evenings.

Tomato Basil & Chickpea Salad

This refreshing salad combines the flavors of ripe tomatoes and fresh basil with the heartiness of chickpeas, making it a filling yet light option for summer lunches or as a side dish at a barbecue.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 large tomatoes, diced
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced tomatoes, cucumber, red onion, and basil.
2. Drizzle with olive oil and balsamic vinegar, then toss gently to combine.
3. Season with salt and pepper to taste, and let the salad sit for 10-15 minutes to allow the flavors to meld.

This simple yet flavorful salad is perfect for a clean-eating diet.

The chickpeas provide plant-based protein and fiber, while the tomatoes and cucumbers offer hydration and vitamins. The balsamic vinegar and fresh basil create a light but zesty dressing, making this salad a great summer dish.

Grilled Veggie Skewers with Quinoa

These colorful grilled veggie skewers paired with quinoa are a great way to enjoy a plant-based meal full of flavor and nutrients.

The charred vegetables give it a smoky depth that pairs perfectly with the nutty quinoa.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a medium saucepan, bring 2 cups of water to a boil, then add the quinoa. Reduce heat, cover, and simmer for about 15 minutes, until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
3. Thread the vegetables onto skewers, alternating between bell peppers, zucchini, and onion. Brush with olive oil and season with balsamic vinegar, oregano, salt, and pepper.
4. Grill the veggie skewers for about 10-12 minutes, turning occasionally, until they’re tender and slightly charred.
5. Serve the grilled veggies over a bed of quinoa, garnished with fresh parsley.

This meal is a celebration of summer produce and a great way to enjoy clean-eating flavors.

The grilled vegetables add a smoky sweetness, while the quinoa provides protein and fiber, making this a balanced, satisfying dish.

Avocado & Cucumber Gazpacho

This chilled soup is a refreshing, creamy twist on the traditional gazpacho.

With the coolness of cucumber and the richness of avocado, it’s perfect for hot summer days and offers a nutritious, hydrating option.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 2 ripe tomatoes, chopped
• ½ small red onion, chopped
• 1 small garlic clove
• 2 tbsp fresh lime juice
• 1 cup cold water
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine the avocados, cucumber, tomatoes, red onion, garlic, lime juice, cold water, and olive oil.
2. Blend until smooth, adding more water if you prefer a thinner consistency.
3. Season with salt and pepper to taste.
4. Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
5. Serve garnished with fresh cilantro for an added burst of flavor.

This creamy gazpacho is the ultimate cooling dish for hot summer days.

The avocado gives it a silky texture while the cucumber and lime add freshness. It’s hydrating and rich in healthy fats, making it a satisfying, clean-eating option to enjoy any time.

Grilled Chicken & Pineapple Skewers

A tropical-inspired dish, these grilled chicken and pineapple skewers are packed with flavor.

The sweetness of the pineapple balances the savory grilled chicken, making for a fun and tasty clean-eating meal that’s perfect for summer grilling.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 fresh pineapple, peeled and cut into chunks
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 2 tbsp olive oil
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• Juice of 1 lime
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, lime juice, cumin, salt, and pepper.
2. Add the chicken cubes to the marinade and let it sit for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the chicken, pineapple, and bell peppers onto skewers, alternating between the ingredients.
5. Grill the skewers for 5–7 minutes per side, or until the chicken is fully cooked and has nice grill marks.
6. Serve immediately, garnished with extra lime wedges if desired.

These grilled chicken and pineapple skewers are a great clean-eating choice for a summer meal.

The combo of juicy pineapple and tender chicken offers a balance of protein and natural sweetness, while the bell peppers add crunch and nutrients. It’s a simple, fun way to enjoy summer grilling.

Zucchini Noodles with Pesto

This light, pasta-free dish uses zucchini noodles as a healthy alternative to traditional pasta.

Paired with a homemade pesto, it’s an easy and fresh way to enjoy a clean-eating summer meal packed with vitamins, healthy fats, and flavor.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast (for a dairy-free option)
• 2 garlic cloves
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish, optional)

Instructions:

1. To make the pesto, place the basil, pine nuts, nutritional yeast, and garlic in a food processor. Pulse until finely chopped.
2. With the processor running, slowly stream in the olive oil until the pesto reaches your desired consistency.
3. Season with salt and pepper to taste.
4. In a large pan, heat a little olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender but still firm.
5. Toss the zucchini noodles with the pesto sauce, and serve garnished with cherry tomatoes if desired.

Zucchini noodles are a fantastic way to lower the carbs and increase the veggie content of your meal.

The homemade pesto, packed with healthy fats from olive oil and pine nuts, adds a delicious and fresh flavor. This dish is light, satisfying, and perfect for summer.

Cucumber & Avocado Sushi Rolls

These refreshing, no-cook sushi rolls are a healthy, plant-based alternative to traditional sushi.

Packed with crisp cucumber and creamy avocado, these rolls are light, satisfying, and perfect for a summer snack or meal.

Ingredients:

• 1 cup cooked brown rice (cooled)
• 4 sheets nori (seaweed)
• 1 cucumber, julienned
• 1 ripe avocado, sliced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp sea salt
• Optional: soy sauce or tamari for dipping

Instructions:

1. In a small bowl, toss the cooked brown rice with rice vinegar, sesame oil, and sea salt.
2. Place a sheet of nori on a bamboo sushi mat or a clean surface.
3. Spread a thin layer of rice over the nori, leaving about an inch at the top edge.
4. Layer the cucumber julienne and avocado slices along the center of the rice.
5. Roll the sushi tightly from the bottom, using the bamboo mat to help shape it.
6. Slice into bite-sized pieces and serve with soy sauce or tamari for dipping.

These cucumber and avocado sushi rolls are a light and nutritious option for a clean-eating meal or snack.

The brown rice provides fiber and nutrients, while the avocado offers healthy fats and the cucumber adds a refreshing crunch. They’re a fun and satisfying way to enjoy sushi without any refined sugars or processed ingredients.

Grilled Shrimp & Avocado Salad

This protein-packed salad features grilled shrimp paired with creamy avocado and fresh vegetables, all drizzled with a simple lime dressing.

It’s a perfect light, clean-eating meal for hot summer days.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Juice of 1 lime
• 2 cups mixed greens (e.g., arugula, spinach, or kale)
• 1 avocado, diced
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, garlic, smoked paprika, lime juice, salt, and pepper.
3. Grill the shrimp for about 2–3 minutes per side until they turn pink and are cooked through.
4. In a large bowl, toss the mixed greens, avocado, cucumber, and red onion.
5. Top the salad with the grilled shrimp and garnish with fresh cilantro.
6. Serve immediately with extra lime wedges on the side.

This grilled shrimp and avocado salad is bursting with fresh flavors and textures.

The shrimp provides a lean source of protein, while the avocado adds creamy richness. The smoky paprika and lime dressing elevate the dish, making it a perfect clean-eating choice for a light lunch or dinner.

Spaghetti Squash with Cherry Tomatoes & Basil

This spaghetti squash dish is a fresh, low-carb alternative to pasta.

With the juicy sweetness of cherry tomatoes and the fragrant basil, this meal is both light and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ¼ cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan or nutritional yeast (optional for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
3. Roast for 40–45 minutes, or until the squash is tender and the strands easily pull apart with a fork.
4. While the squash is roasting, heat olive oil in a pan over medium heat. Sauté the garlic for 1-2 minutes, then add the cherry tomatoes and oregano. Cook for 3–4 minutes until the tomatoes soften.
5. Once the squash is done, use a fork to scrape out the “spaghetti” strands into a large bowl.
6. Toss the spaghetti squash with the sautéed tomatoes and garlic. Stir in fresh basil and season with salt and pepper.
7. Top with Parmesan or nutritional yeast, if desired, and serve immediately.

This spaghetti squash dish is a fantastic clean-eating alternative to traditional pasta.

The squash provides a low-carb, fiber-rich base, while the cherry tomatoes and fresh basil bring out the best of summer’s flavors. It’s a light, satisfying meal that doesn’t skimp on taste.

Grilled Vegetable & Hummus Wraps

These grilled vegetable wraps are packed with smoky, charred veggies and creamy hummus, making them a flavorful, nutrient-dense clean-eating option.

They’re perfect for lunch, dinner, or a light snack.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 small eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 whole-wheat tortillas
• ½ cup hummus
• Fresh spinach or mixed greens

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Drizzle the sliced vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes on each side, or until they are tender and have grill marks.
4. Lay the tortillas flat and spread a generous layer of hummus on each one.
5. Arrange the grilled vegetables on top of the hummus, then add a handful of fresh spinach or mixed greens.
6. Roll up the tortillas, cut them in half, and serve immediately.

These grilled vegetable and hummus wraps are a great way to get your daily serving of veggies in a delicious, portable way.

The hummus adds healthy fats and creaminess, while the grilled vegetables provide a smoky flavor, making this dish satisfying yet light.

Cauliflower Rice Stir-Fry with Tofu

This colorful and protein-packed stir-fry uses cauliflower rice as a low-carb base, mixed with crisp veggies and tofu.

It’s a quick, healthy meal that’s full of flavor and texture—perfect for a clean-eating dinner.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 block firm tofu, drained and cubed
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 small carrot, julienned
• 2 tbsp sesame oil
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat. Add the tofu cubes and cook for 5–6 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the broccoli, bell pepper, and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the veggies are tender but still crisp.
4. Add the cauliflower rice to the skillet and cook for an additional 4-5 minutes, stirring occasionally until the cauliflower rice softens and lightly browns.
5. Return the tofu to the skillet, add soy sauce (or coconut aminos), and toss to combine.
6. Serve the stir-fry topped with sesame seeds and fresh cilantro.

This cauliflower rice stir-fry is a fantastic low-carb, high-protein meal that’s packed with colorful vegetables and tofu.

It’s easy to make and full of clean-eating goodness, providing fiber, protein, and healthy fats in every bite.

Chilled Mango & Coconut Smoothie Bowl

This tropical smoothie bowl is both refreshing and energizing.

With creamy coconut milk, ripe mango, and a touch of honey, it’s a perfect clean-eating breakfast or snack to enjoy during the summer heat.

Ingredients:

• 1 ripe mango, peeled and chopped
• ½ cup coconut milk (or almond milk)
• 1 tbsp chia seeds
• 1 tbsp shredded coconut
• 1 tsp honey or maple syrup (optional)
• ¼ cup granola (for topping)
• Fresh fruit (e.g., berries, banana slices, or more mango)

Instructions:

1. In a blender, combine the mango, coconut milk, chia seeds, shredded coconut, and honey (if using). Blend until smooth and creamy.
2. Pour the smoothie mixture into a bowl.
3. Top with granola, fresh fruit, and additional shredded coconut.
4. Serve immediately, enjoy with a spoon!

This mango and coconut smoothie bowl is a creamy, tropical treat that’s full of vitamins, healthy fats, and fiber.

The chia seeds add a boost of omega-3s, while the fresh fruit and granola give it the perfect balance of texture and sweetness. It’s an ideal breakfast or snack that feels indulgent while still being nourishing.

Grilled Chicken & Mango Salad

This colorful and refreshing salad combines juicy grilled chicken with the sweetness of ripe mangoes, all tossed together with fresh greens and a light lime dressing.

It’s a vibrant and healthy meal perfect for summer lunches or dinners.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ripe mango, peeled and diced
• 2 cups mixed greens (e.g., spinach, arugula, or kale)
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
4. While the chicken is grilling, prepare the salad by tossing the mixed greens, mango, avocado, cucumber, and red onion in a large bowl.
5. Slice the grilled chicken and place it on top of the salad.
6. Drizzle the lime juice over the salad, season with additional salt and pepper, and garnish with fresh cilantro.
7. Serve immediately.

This grilled chicken and mango salad is packed with lean protein, healthy fats, and fresh, hydrating vegetables.

The combination of sweet mango and creamy avocado complements the savory chicken, making it a satisfying and nourishing summer dish.

Chickpea & Spinach Stuffed Sweet Potatoes

These baked sweet potatoes are filled with a spiced chickpea and spinach mixture, making for a hearty and nutrient-dense meal.

Packed with fiber, plant-based protein, and vitamins, this dish is perfect for a filling clean-eating dinner.

Ingredients:

• 4 medium sweet potatoes
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 tbsp tahini (optional for drizzling)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet.
2. Bake the sweet potatoes for 40-45 minutes, or until they are tender when pierced with a fork.
3. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chickpeas, cumin, paprika, garlic powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the chickpeas are warm and slightly crispy.
4. Add the spinach to the skillet and cook for another 2-3 minutes, until wilted.
5. Once the sweet potatoes are done, slice them open and fluff the inside with a fork.
6. Stuff the sweet potatoes with the chickpea and spinach mixture.
7. Drizzle with tahini (optional) and garnish with fresh parsley.
8. Serve immediately.

These stuffed sweet potatoes are a perfect balance of fiber, protein, and healthy fats.

The earthy chickpeas and spinach pair wonderfully with the naturally sweet and creamy sweet potatoes, making this dish filling, satisfying, and nourishing.

Berry & Almond Chia Pudding

This chia pudding is a refreshing and protein-packed breakfast or snack option.

Made with almond milk and topped with fresh berries, it’s light, hydrating, and rich in omega-3 fatty acids.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup or honey (optional)
• ½ cup fresh mixed berries (e.g., strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds (for topping)

Instructions:

1. In a jar or bowl, combine the chia seeds, almond milk, vanilla extract, and maple syrup (if using).
2. Stir well, then cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
3. Once the chia pudding is set, top with fresh berries and sliced almonds.
4. Serve immediately or store in the refrigerator for up to 3 days.

This berry and almond chia pudding is a delicious and nutritious way to start your day.

The chia seeds provide fiber and omega-3s, while the almond milk and almonds add a dose of healthy fats. The fresh berries add natural sweetness and antioxidants, making it the perfect light yet satisfying breakfast.

Roasted Beet & Quinoa Salad with Lemon Tahini Dressing

This vibrant salad is packed with nutrient-dense beets, quinoa, and greens, all tossed in a creamy lemon tahini dressing.

It’s a colorful and filling dish that offers a great combination of fiber, protein, and healthy fats, making it a perfect meal for the summer.

Ingredients:

• 2 medium beets, peeled and cut into cubes
• 1 cup cooked quinoa
• 2 cups mixed greens (e.g., arugula, spinach, or baby kale)
• ¼ cup feta cheese (optional, or use dairy-free feta)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1-2 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the beet cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, or until tender.
2. While the beets are roasting, cook the quinoa according to package instructions.
3. To make the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth and creamy.
4. Once the beets are roasted and the quinoa is cooked, assemble the salad by combining the quinoa, mixed greens, and roasted beets in a large bowl.
5. Drizzle with the lemon tahini dressing, and top with feta cheese (if using).
6. Serve immediately.

This roasted beet and quinoa salad is an ideal clean-eating option for a satisfying lunch or dinner.

The earthy flavor of the beets pairs perfectly with the nutty quinoa and creamy tahini dressing, providing a refreshing yet filling meal.

Lemon & Herb Grilled Salmon

This grilled salmon is simple, light, and full of healthy omega-3 fatty acids.

Marinated with fresh lemon, garlic, and herbs, it’s a quick and flavorful meal that pairs perfectly with a side of roasted veggies or a fresh salad.

Ingredients:

• 4 salmon fillets
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the lemon juice, olive oil, garlic, parsley, oregano, salt, and pepper. Whisk to combine.
2. Place the salmon fillets in a shallow dish or a resealable plastic bag, and pour the marinade over the top. Let it marinate for at least 15–20 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Grill the salmon fillets for 3–5 minutes per side, or until the salmon is cooked through and has nice grill marks.
5. Serve immediately, garnished with additional fresh parsley and lemon wedges, if desired.

This lemon and herb grilled salmon is a clean-eating recipe that’s simple yet flavorful.

The fresh lemon and herbs elevate the rich taste of the salmon, while providing a dose of protein and healthy fats. It’s a perfect meal for a light, nutritious summer dinner.

Tropical Fruit Salad with Lime & Mint

This refreshing tropical fruit salad is bursting with vibrant, sweet fruits, making it the perfect healthy summer dessert or snack.

The addition of fresh lime and mint adds a zesty kick, bringing the flavors of the fruit to life.

Ingredients:

• 1 pineapple, peeled, cored, and cut into chunks
• 2 mangoes, peeled and diced
• 1 papaya, peeled and diced
• 1 cup watermelon, cubed
• 1 kiwi, peeled and sliced
• 1 tbsp fresh lime juice
• 1 tbsp honey or maple syrup (optional)
• 2 tbsp fresh mint leaves, chopped

Instructions:

1. In a large bowl, combine all of the diced fruit.
2. In a small bowl, whisk together the lime juice and honey (if using).
3. Pour the lime mixture over the fruit and gently toss to combine.
4. Sprinkle with chopped mint leaves and serve immediately.

This tropical fruit salad is a refreshing, naturally sweet treat that’s packed with vitamins and antioxidants.

The lime juice adds a tangy kick, while the mint provides a fresh, cooling finish. It’s the perfect clean-eating dessert or snack for hot summer days.