Clean-Eating Batch Cooking Recipes

June 22, 2020

Sometimes busy lives call for desperate measures. We all might want a home-cooked meal each night, but when life gets a little busy, a quick takeout order or delivery pizza may be the first thing on our list. Whipping up a home-cooked meal each night is time-consuming, expensive, and don’t forget about all the dishes! Fortunately, batch-cooking recipes will have you prepared for the whole week and help you stay on track with your healthy eating so that you don’t fall victim to having pizza delivery on speed dial. Here are some of our favorite clean-eating batch cooking recipes for you to try.

Black Bean Plantain Enchilada Bake

This 10-ingredient healthy recipe is delicious and flavorful! With roasted plantains in place of tortillas, you are giving a sweet and healthier sensation in every bite. Gluten-free, grain-free, and vegan, each bite will bring you that comforting taste that everyone will love. Plus, you can pack it in the freezer for up to a month and in the fridge for up to five days, making your home-cooked meal desires a breeze.

Get the recipe at Minimalist Baker.

Creamy Vegan Lentil and Roasted Vegetable Bake

This meal will fulfill all of your comforting food desires. Sweet, caramelized roasted vegetables and hearty lentils are baked in a rich cashew cream, and a crispy pine nut topping brings a crunchy balance that everyone will love. Plus, you can even make this dish gluten free with a simple substitution!

Get the recipe at Pure Wow.

Gluten Free Chili con Carne

Meaty, smoky, and spicy, this chili con carne recipe is a must have if you’re looking for a little pick me up. Made with a variety of spices such as paprika and chili powder, this recipe contains a little special ingredient (dark chocolate) that will intrigue anyone.

Get the recipe at The Gluten Free Blogger.

Green Smoothies

If you really want to plan ahead for your smoothie on the go, or a quick breakfast pick me up, you can prepare your green smoothies for a whole month! Spinach, bananas, blueberries, and more, you can mix and match your ingredients so that you don’t have the same smoothie two days in a row. Just pop your ingredients into a freezer-safe bag and store them until you have to make your next batch!

Get the recipe at Hello Glow.

Ground Taco Meat

Who doesn’t love Taco Tuesday? With this recipe, you can plan ahead by preparing this gluten free, low carb, pale, and Whole30 recipe for ground taco meat. With an array of ingredients to spice up the meat, you can simply store the meat in the freezer for when you are ready to set up your taco bar.

Get the recipe at The Delicious Antidote.

Lemon Rosemary Roasted Chicken and Potatoes

Roasted chicken is the perfect batch-cooking meal to whip up for the week. This one in particular is made with lemon zest and fresh rosemary, and Parmesan cheese potatoes on the side. Pop it in the fridge to enjoy a day or so later, or freeze the roasted chicken for later use.

Get the recipe at Cinnamon Spice and Everything Nice.

No-Bake Energy Bites

The perfect go-to snack, these no-bake energy bites are so easy to make and can be popped in the freezer to enjoy much later. Made with oatmeal, peanut butter, honey, and more, each bite will be delicious to the core!

Get the recipe at Smashed Peas and Carrots.

Skinny Spinach Lasagna

Less than 250 calories a slice, this skinny lasagna is thick, cheesy, and laced with delicate sautéed spinach in a creamy ricotta layer. With a mouth-watering amount of flavor, you won’t want to skip out on whipping up this meal ahead of time. Just pop it in the fridge if you plan on eating within a few days, or slip it in the freezer for later use.

Get the recipe at Pinch of Yum.

Vegan Pumpkin Lentil Curry With Spinach

Made with coconut milk, dry red lentils, pumpkin puree, curry paste, onions and garlic, this curry is warm and delicious, and can be whipped up in less than 30 minutes. Serve over rice, quinoa or cauliflower to add a hearty texture. For later use, simply pop it in the freezer and take it out to heat up when you are ready.

Get the recipe from Marisa Moore.

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