As we continue to seek out ways to live our best lives, it’s clear that what we put in our bodies matters. A diet rich in whole foods, fruits, and vegetables is not only crucial for physical health, but also plays a vital role in mental well-being and spiritual fulfillment. In this article, we’re excited to share 18 mouth-watering recipes that will inspire you to get creative with clean food ingredients and leave your taste buds doing the happy dance.
From spicy salads to hearty bowls and decadent desserts, these wholesome recipes are designed to fuel your body and ignite your spirit. Whether you’re a busy bee on-the-go or a self-care enthusiast looking for nourishing meals to sustain you throughout the day, we’ve got you covered with these delicious and easy-to-make dirty girl recipes.
Stay tuned as we dive into each recipe, sharing tips, tricks, and inspiring stories along the way.
Spicy Mango Avocado Salad
Experience the perfect blend of sweet, spicy, and creamy with this refreshing salad that combines the flavors of mango, avocado, red onion, jalapeño, cilantro, and lime juice.
Ingredients:
– 2 ripe mangos, diced
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro leaves, chopped
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Instructions:
1. In a large bowl, combine mango, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently to coat.
3. Sprinkle chopped cilantro leaves over the salad and season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Quinoa Power Bowl with Tahini Dressing
Elevate your meal game with this nutritious Quinoa Power Bowl, packed with protein-rich quinoa, roasted vegetables, and a creamy tahini dressing. This bowl is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or scallions)
Instructions:
1. Preheat oven to 400°F (200°C). Cook quinoa according to package instructions.
2. In a separate bowl, toss bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.
3. In a blender or food processor, combine tahini, garlic, lemon juice, salt, and pepper. Blend until smooth.
4. To assemble the bowl, divide cooked quinoa among bowls, then top with roasted vegetables. Drizzle with tahini dressing.
Cooking Time: 25-30 minutes
Roasted Sweet Potato and Chickpea Buddha Bowl
A nutritious and flavorful bowl filled with roasted sweet potatoes, chickpeas, and a variety of textures and flavors.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley or cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
5. Add the chickpeas, cumin, lemon juice, salt, and pepper. Cook for 2-3 minutes or until heated through.
6. To assemble the Buddha bowl, place roasted sweet potatoes in the bottom, followed by chickpea mixture, garnished with fresh parsley or cilantro leaves.
Cooking Time: 30-35 minutes
Zucchini Noodles with Creamy Cashew Pesto
A creative twist on traditional pasta, this recipe combines the nutty flavor of cashews with the subtle sweetness of zucchini to create a delicious and healthy dish.
Ingredients:
– 4 medium zucchinis
– 1/2 cup cashews
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a blender or food processor, combine cashews, Parmesan cheese, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.
4. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally, until tender but still slightly crisp.
5. Stir in the cashew pesto and cook for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 15-20 minutes
Turmeric Lentil Soup with Coconut Milk
Warm up on a chilly day with this comforting and aromatic soup, infused with the anti-inflammatory properties of turmeric and the creaminess of coconut milk. This recipe is perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Add chopped onion, minced garlic, turmeric, cumin, and cayenne pepper (if using) to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Stir in coconut milk and season with salt and pepper to taste.
4. Simmer the soup for 10-15 minutes or until heated through.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Rainbow Veggie Spring Rolls with Peanut Sauce
Add a pop of color and flavor to your meal with these vibrant spring rolls filled with a rainbow of vegetables, served with a creamy peanut sauce. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 package spring roll wrappers (usually found in the produce section)
– 1/2 cup shredded carrots
– 1/2 cup shredded zucchini
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped yellow bell pepper
– 1/4 cup chopped bean sprouts
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– Peanut Sauce (recipe below)
Instructions:
1. In a large bowl, combine carrots, zucchini, red and yellow bell peppers, and bean sprouts.
2. Add soy sauce and olive oil; mix well.
3. Lay a spring roll wrapper flat on a surface. Place 1/4 cup of the vegetable mixture onto the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1 tablespoon honey
– 1 tablespoon lime juice
Mix all ingredients together until smooth. Serve warm or at room temperature.
Cooking Time: 15-20 minutes (frying time)
Kale and Apple Detox Smoothie
Kickstart your day with a refreshing and nutrient-packed smoothie that combines the benefits of kale, apples, and citrus.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 large apple, cored and chopped
– 1/2 cup freshly squeezed orange juice
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. Add the chopped kale, apple, orange juice, Greek yogurt, and honey to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or tartness if desired.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is the desired texture.
Cooking Time: None! This smoothie is ready in minutes.
Enjoy your delicious and healthy Kale and Apple Detox Smoothie!
Baked Falafel with Lemon-Tahini Drizzle
This recipe brings together the crispy, flavorful goodness of falafel with a tangy and creamy lemon-tahini drizzle. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Lemon-Tahini Drizzle (see below)
– Pita bread or vegetables for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a food processor, combine chickpeas, breadcrumbs, parsley, cilantro, garlic, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Divide mixture into 6-8 portions and shape each portion into a ball. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over falafel and bake for 20-25 minutes or until golden brown.
5. Serve warm with Lemon-Tahini Drizzle (see below).
Lemon-Tahini Drizzle:
– 1/2 cup tahini
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Serve over baked falafel.
Cauliflower Rice Stir-Fry with Ginger and Garlic
Transform cauliflower into a delicious rice substitute by pulsing it in a food processor until it resembles cooked rice. This recipe combines the humble vegetable with the bold flavors of ginger and garlic for a tasty and healthy side dish.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, peeled and grated
– Salt to taste
Instructions:
1. Preheat your wok or large skillet over medium-high heat.
2. Pulse the cauliflower in a food processor until it resembles cooked rice.
3. In the preheated pan, add the vegetable oil and swirl to coat the bottom.
4. Add the minced garlic and grated ginger to the pan and stir-fry for 1 minute, until fragrant.
5. Add the cauliflower “rice” to the pan and stir-fry for 2-3 minutes, until it’s slightly tender but still crisp.
6. Season with salt to taste.
Cooking Time: 8-10 minutes
Chia Seed Pudding with Fresh Berries
Experience the perfect blend of nutritious and delicious with this simple recipe for chia seed pudding topped with fresh berries!
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
– Fresh berries of your choice (e.g., strawberries, blueberries, raspberries)
Instructions:
1. Rinse the chia seeds and soak them in the almond milk for at least 30 minutes to allow the mixture to gel.
2. Add honey or maple syrup if desired to sweeten the pudding.
3. Stir well to combine.
4. Cover and refrigerate for a minimum of 2 hours or overnight to allow the pudding to set.
5. Just before serving, top with fresh berries of your choice.
Cooking Time: None – simply prepare and chill!
Black Bean and Sweet Potato Tacos
Get ready for a flavorful fiesta with this vibrant taco recipe! The combination of tender black beans, roasted sweet potatoes, and crunchy toppings will transport your taste buds to Mexico.
Ingredients:
– 1 medium sweet potato
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4-6 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potato several times with a fork and roast for 45-50 minutes, or until tender.
3. In a large pan, heat olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin, salt, and pepper; cook for an additional minute.
4. Stir in black beans and cook for 2-3 minutes, until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the bean mixture onto tortillas, followed by roasted sweet potato, and your choice of toppings.
Cooking Time: approximately 1 hour
Roasted Beet and Arugula Salad with Walnuts
This vibrant salad combines the natural sweetness of roasted beets with the peppery flavor of arugula, all tied together with crunchy walnuts. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, parsley, and walnuts.
5. Drizzle olive oil and balsamic vinegar over the salad and toss to combine.
6. Arrange beet wedges on top of the salad and season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting beets), 5 minutes (assembling salad)
Lentil and Mushroom Stuffed Peppers
Lentil and Mushroom Stuffed Peppers Recipe
Add a nutritious twist to traditional stuffed peppers with this flavorful recipe that combines tender lentils, sautéed mushrooms, and aromatic spices.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked lentils
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms and cook until tender, about 3-4 minutes. Stir in cooked lentils, paprika, salt, and pepper.
5. Stuff each pepper with the mushroom-lentil mixture and cover with foil.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Coconut Curry with Chickpeas and Spinach
This creamy curry is a flavorful and nutritious blend of chickpeas, spinach, and coconut milk, perfect for a quick weeknight dinner. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in curry powder, turmeric, and cayenne pepper; cook for 1 minute.
4. Add chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to low; add spinach leaves and season with salt and pepper.
6. Simmer until spinach is wilted, about 3-5 minutes.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Raw Chocolate Avocado Mousse
Raw Chocolate Avocado Mousse Recipe
Experience the creamy richness of avocado and the decadence of dark chocolate in this raw, vegan-friendly mousse.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: chopped nuts or shaved dark chocolate for garnish
Instructions:
1. Peel and pit the avocados, placing them in a blender with the remaining ingredients.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust sweetness or consistency as desired.
4. Spoon into individual serving cups or ramekins.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None (raw recipe)
Grilled Portobello Mushroom Burgers
Take your burger game to the next level with these earthy and savory grilled portobello mushroom burgers. Perfect for vegetarians, vegans, or anyone looking for a meatless option that’s packed with flavor.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1/4 cup grated cheddar cheese (optional)
– 4 hamburger buns
– Lettuce, tomato, onion, and your favorite toppings
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, salt, pepper, and garlic.
3. Brush the mixture onto both sides of each mushroom cap.
4. Sprinkle breadcrumbs on top of each mushroom cap.
5. Grill mushrooms for 4-5 minutes per side, or until they release their moisture and develop a tender texture.
6. Assemble burgers with your favorite toppings and serve immediately.
Cooking Time: 8-10 minutes
Spiralized Carrot and Beet Salad with Citrus Dressing
This vibrant salad combines the sweetness of spiralized carrots and beets with a zesty citrus dressing, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Spiralize carrots and set aside.
4. In a blender, combine orange juice, olive oil, and honey. Blend until smooth.
5. Once beets are cool enough to handle, peel and spiralize.
6. Combine spiralized carrots, beets, and citrus dressing in a bowl. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Herbed Quinoa and Roasted Vegetable Medley
A flavorful and nutritious medley of roasted vegetables paired with a fragrant herbed quinoa, perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 medium zucchinis, sliced
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 1 small red onion, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. In a large bowl, toss vegetables with olive oil, garlic, thyme, salt, and pepper.
4. Spread vegetables on a baking sheet and roast for 25-30 minutes or until tender.
5. Fluff cooked quinoa with a fork and stir in chopped fresh herbs (optional).
6. Serve quinoa alongside roasted vegetables.
Cooking Time: 40-50 minutes
Summary
Get ready to nourish your body with these 18 wholesome, clean food recipes from Dirty Girl. From sweet treats like Raw Chocolate Avocado Mousse to savory dishes like Quinoa Power Bowl with Tahini Dressing, there’s something for everyone. Enjoy vibrant living with Spicy Mango Avocado Salad, Roasted Sweet Potato and Chickpea Buddha Bowl, and many more. Plus, discover healthy twists on favorite foods like Black Bean and Sweet Potato Tacos and Grilled Portobello Mushroom Burgers. Treat yourself to a delicious and nutritious culinary journey with these 18 recipes!
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