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Recipes for Every Season

Almond Cherry Chewies

These tangy, tasty, easy, cherry truffles make a great take-along treat for a long hike, climb or bike tour. They last for weeks in the fridge so you can make them well in advance of a special trip. I like the flavor (but not the sugar content or price!) of cherry Larabars, so this is my lower-cal, lower-cost homage to those snack bars...

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Asian Carrot Ginger Dressing

This fresh, oil-free dressing comes very close to the sweet, pungent ginger dressing you find on many green salads in Asian restaurants. Try it over Asian greens like thinly sliced Nappa cabbage or baby bok choy with mung bean sprouts and daikon radish.

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Baked Eggs or Eggs en Cocotte

These eggs look elegant enough to serve for a nice brunch. But they are so easy to make and have endless possible ingredient combos.

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Baked Mediterranean Chicken

Mediterranean cuisine, well known for its nutritional benefits, is easily adapted to a quick baked chicken dish. While simple to make, it has a satisfying complexity of flavor. The piquancy of the lemon and olives is mellowed by the creamy feta. This recipe can work in all seasons, even summer, because the oven only needs to be on for twenty minutes.

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Balsamic Blackstrap Steak Salad

This zippy steak is so quick and easy to make that you can throw it together in about 15 minutes. The rich combo of molasses and balsamic lend it great flavor without a long marinating time.

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Basic Nut Milk

Nut milk is commercially available all over the place, but it's easy to make your own and homemade tastes incredibly fresh and delicious. You can do the simplest version or fancy and flavor things up to rival anything you can find at a good juice bar ~ up to you!

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Bison Flank Steak

Flank steak tends to be a tougher cut of meat, especially bison steaks because they are even lower in fats than beef. The solution? A citrusy, tenderizing marinade and then slicing thinly on the bias. This one practically melts in your mouth!

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Blender Choco-Banana Protein Muffins

These muffins are SO easy make ~ just throw the ingredients into a blender, pour, bake and eat! Or freeze them. They are so high in protein and so low in calories that they make a really good grab-and-go breakfast or post-workout snack.

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Breakfast Mexi-cado

Cooked avocado has a richer, creamier texture than raw that makes for a satisfying easy breakfast or anytime mini-meal.

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Broccolini Pesto

Broccolini has all the nutritional benefits of the high-powered crucifers, but it is sweeter and slightly more tender than broccoli - perfect for raw preparations like this loaded pesto.

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