I can’t tell you how excited I am to share my newly released Clean Cuisine Dinners cookbook with you! Without a doubt, dinnertime is the meal people tell me they struggle with most. Because let’s face it: figuring out what to make your family for dinner at the end of a long day can be a quite a challenge, especially if you don’t have a game plan in place.
Dinnertime can be even more stressful if you are trying to follow the anti-inflammatory clean eating lifestyle we discuss in our Clean Cuisine book, mostly because there really are not a ton of cookbooks on the market that totally fit this way of eating. Sure you can find vegan cookbooks, but while Clean Cuisine is very plant-forward, we aren’t vegan. You can also find Paleo, low-fat, low-carb, vegetarian, and so on. But Clean Cuisine is none of these.
What’s Included in the DINNERS Cookbook?
The Clean Cuisine Dinners Cookbook is different than almost all dinner cookbooks on the market because all of our recipes are anti-inflammatory with the following features:
· Dairy-free option
· Gluten-free option
· Exceptionally rich in nutrients (including vitamins and minerals)
· Rich in phytonutrients
· Rich in antioxidants
· Exceptionally rich in vegetables
· Predominantly based on unrefined “whole” plant-foods (such as beans, legumes, tofu, edamame beans, tempeh, lentils, nuts, seeds, whole grains, etc.)
· Free of empty-calorie and pro-inflammatory vegetable oils (corn oil, soybean oil, “pure” vegetable oil, etc.)
· Rich in fiber
· Devoid of refined, empty-calorie flour
· Free of trans fats
· Low in animal-based saturated fat (note: recipes include plant-based saturated fats found in extra virgin coconut oil.)
· No refined sugar
Clean Cuisine Dinners Cookbook Emphasizes Flavor, Simplicity & Nutrition
As a busy mom, I totally understand the need for simple meals that taste great and deliver mouthfuls of nutrition. And that’s exactly what the Clean Cuisine Dinners Cookbook provides. The meals in the book are my go-to, everyday dinners. These are the ones I find myself making over and over again for my family. They are the meals I can cook with my eyes practically closed and I always know they will please the whole gang, both my immediate family as well as our extended family and even our friends.
Clean Cuisine Dinners provides a full month of menu options for Monday through Sunday, including shopping lists. I have done all of the pre-planning work for you, all you need to do is shop, cook and enjoy.
Watch the Clean Cuisine Dinners Cookbook Trailer!
Try this Recipe from the Clean Cuisine Dinners Cookbook Tonight!
Want to give cooking Clean Cuisine a try? Check out the recipe for our Roasted Veggie Salad with Creamy Lime-Hemp Dressing below! Note: In the cookbook, the salad is paired with a recipe for whole grain corn muffins—both the Lime-Hemp Dressing and corn muffins can be used as leftovers for the next days lunch.
- 1 eggplant (cut into thin strips)
- 2 organic red bell peppers (sliced into thin strips)
- 15 spears of asparagus (chopped into 1-inch pieces, tough ends discarded)
- Two 14-ounce packages frozen artichokes (such as Bird’s Eye)
- 4 teaspoons extra virgin olive oil
- Unrefined sea salt (to taste)
- 6 cups chopped romaine lettuce
- 3/4 cup sundried tomatoes (sliced into thin strips)
- 1 cup frozen organic corn kernels (thawed)
- 1 1/4 cups frozen organic edamame beans (thawed)
- 8 organic (pastured hardboiled eggs, chopped OR 4 cans sardines packed in extra virgin olive oil)
- 1 firm avocado (cut into bite-sized pieces)
- Preheat oven to 400 degrees. Line 2 cookie sheets with parchment paper.
- Arrange the eggplant, bell peppers and asparagus on one of the cookie sheets and arrange the frozen artichokes on the other one. Drizzle the olive oil on the vegetables, using your hands to toss and coat. Season with salt to taste. Transfer the cookie sheets to the oven and roast the eggplant, bell peppers and asparagus for about 20 to 25 minutes, or until tender but not mushy. Roast the artichokes for 40 minutes. Set roasted vegetables aside to cool slightly.
- In a large serving bowl, add the lettuce, sundried tomatoes, corn and edamame beans. Gently toss the salad. Add the warm roasted vegetables and drizzle in the Lemony Hemp Seed Dressing to taste. Gently toss the salad. Add the hardboiled eggs and avocado on top of the salad. Serve family-style at room temperature.
- 2 tablespoons chopped cilantro
- ¼ cup extra virgin olive oil
- 3 tablespoons hemp seeds
- ¼ cup fresh lime juice
- 2 cloves chopped garlic
- 1 teaspoon Dijon mustard
- 2 teaspoons raw honey
- 3 pitted dates
- 2 to 4 tablespoons water (for a thicker dressing add less water and for a thinner dressing add more)
- Unrefined sea salt (to taste)
- Place all ingredients in a high-speed blender (such as a Vitamix) and process until smooth and creamy. Taste and adjust seasoning, adding more salt, if necessary. Transfer to a mason jar and refrigerate until serving time.
Learn More About Clean Cuisine Dinners!
To learn more about Clean Cuisine Dinners click HERE.
How to Buy the Clean Cuisine Dinners Cookbook
The Clean Cuisine Dinners Cookbook is sold as a digital book in PDF format only.
Buy Clean Cuisine Dinners Cookbook in PDF format HERE.