eat clean, eat natural, eat wholesome

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This blog is dedicated to all things food that are healthy and clean. Most contain recipes and captions so click on the photo to read them. Enjoy :)
theroadtohealthyliving: Sandwich time!
gaintheirjealousy: Oh and this salad may look/sound/be weird, but it’s actually really good and you should try it. I mean - it’s pink, guys. Steamed brussels sprouts, beetroot, kidney beans, arugula, tuna, feta cheese, sesame seeds, lemon juice, balsamic vinegar, olive oil, salt and pepper
eat-pure: Soft & Chewy Banana Nut Butter Cookies Ingredients6 tablespoons all natural peanut butter 2 tablespoons all natural almond butter 1 small banana, mashed well in a bowl ¼ tsp ground nutmeg ¼ tsp ground cinnamon (optional… I love cinnamon) Instructions Preheat oven to 350 degrees. Mash banana in a bowl until nice and smooth. Add in nut butters, spices, and salt, and mix until very well combined. The dough should stick together into one big ball by the time it’s all mixed together. Nothing should stick to the side of the bowl. Grease a cookie sheet with a healthy oil. Plop into little balls on the cookie sheet and press down with a fork (or just smoosh down with your hand) Bake for 12-14 minutes or until firm to the touch… but watch that the bottoms don’t burn! Let cool and enjoy!! Nutritional Information Serves: 10Serving size: 1 cookie Calories: 86kcal Fat: 6.7g Carbohydrates: 4.9g Sugar: 2.3gFiber: 1.2g Protein: 2.7g   recipe found here I don’t know if anyone’s posted this recipe on here before, but when I saw it, I just thought “THIS MUST BE SHARED” 
everybody-loves-to-eat: -
eat-pure: gastrogoodies: Honey-Soy Glazed Teriyaki Salmon with Bok Choy http://www.seriouseats.com/recipes/2010/11/dinner-tonight-broiled-honey-soy-teriyaki-salmon-with-boy-choy-recipe.html
theboredvegetarian: Sweet Corn & Sun Gold Tomato Quinoa SaladThis salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.   2 ears fresh Sweet Corn1 container Sun Gold Grape Tomatoes1/2 cup Quinoa (uncooked)3 Tbls Shallot (chopped)Handful of fresh Basil (chopped)Handful of fresh Italian Parsley (chopped)Sea Salt to tasteBring 1 cup water to a boil with a pinch or two of salt.  Add quinoa and bring down to a simmer, cover with a lid.  Cook until water evaporates and quinoa is cooked (I like a little bite to mine).  Remove husks and threads from corn.  Using a knife, cut off kernels and break apart in a bowl.  Slice grape tomatoes in halves and toss with corn.  Add shallots, parsley, basil and quinoa and toss together.  Salt to taste and serve at room temperature.