Clean Eats Daily

Here's why I will never order
onion rings again. 🧅🔥

Three ingredients. Twelve minutes.
Zero carbs. Crispy every time.

The cheese IS the batter.
No flour. No breadcrumbs.
No deep fryer.

Just cheddar, onion, and
a 400°F oven.

Here's exactly how 👇

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🧾 INGREDIENTS (makes 12 rings)
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Onion Rings:
- 1 cup shredded cheddar cheese
- 1 whole yellow onion,
sliced into rings

Bloomin' Sauce:
- ½ cup mayo
(or Greek yogurt for
more protein)
- 2 tbsp sugar-free ketchup
- 2 tsp horseradish
- Pinch of paprika and salt

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👣 STEPS
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① Preheat oven to 400°F
② Line baking sheet with
parchment paper
③ Scatter a small pile of
shredded cheese for each ring
④ Place one onion ring
on each cheese pile
⑤ Cover each ring with
more shredded cheese on top
⑥ Bake 10–12 minutes until
deep golden caramel
⑦ Remove and LET COOL
5 minutes — they
crisp up as they cool
⑧ Mix sauce ingredients
until smooth
⑨ Serve immediately

Pro tip: Greek yogurt instead
of mayo = 2x more protein
with better macros.

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💪 MACROS (per 3 rings + sauce)
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~185 kcal | 9g protein |
3g carbs | 16g fat
✅ Zero carbs
✅ Gluten free
✅ Keto friendly
✅ No deep frying

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The cheese crust is crispier
than any battered onion ring
you've had.

Zero carbs.
That sauce is everything.
This is game day done right. 🧅🔥

💾 Save this for your
next game day or movie night.
📤 Share with someone
who loves onion rings.
💬 Comment "ONION" for
more zero-carb snacks.

Did you know carrot cake can
be your Sunday meal prep? 🥕🎂

Eight ingredients. One dish.
Five minutes of prep.

Six portions. Breakfast done
for the entire week.

Here's exactly how 👇

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🧾 INGREDIENTS (6 portions)
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- 1 cup rolled oats
- 1 cup oat flour
(blend 1 cup oats
until fine powder)
- 2 ripe bananas, mashed
- 1 large carrot, grated
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 cup milk of choice
- ½ cup chopped pecans
- Optional: 1 tbsp maple syrup
if you prefer sweeter

Topping:
- ¾ cup vanilla Greek yogurt
- ¼ cup chopped pistachios

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👣 STEPS
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① Preheat oven to 350°F (180°C)
② Mash bananas until smooth
③ Grate carrot
④ Add all ingredients except
toppings to a greased
glass baking dish
⑤ Mix well until combined
⑥ Spread evenly across the dish
⑦ Bake 25 minutes until a
toothpick comes out clean
⑧ Cool completely
⑨ Spread vanilla yogurt
across the top
⑩ Scatter pistachios evenly
⑪ Cut into 6 portions
⑫ Store in fridge up to 5 days

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💪 MACROS (per portion)
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~285 kcal | 11g protein |
42g carbs | 9g fat
✅ No refined sugar
✅ High fiber
✅ Meal prep friendly
✅ 5 days in the fridge

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Tastes like carrot cake.
Eats like a healthy breakfast.
One bake on Sunday feeds
you all week.

This is the meal prep
that changes your mornings. 🥕

💾 Save this before Sunday.
📤 Share with someone who
skips breakfast.
💬 Comment "CARROT" for
more meal prep recipes.

Here's why I will never buy
store-bought dressing again. 🥑🥒

Six ingredients. Ten minutes.
The freshest most satisfying
salad you will ever make.

Crisp cucumber. Creamy avocado.
Fresh cilantro. Red onion.
Simple lemon olive oil dressing.

That is it.
No cooking. No heat.
No complicated steps.

Here's exactly how 👇

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🧾 INGREDIENTS (4 servings)
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- 2 cups Persian cucumbers,
thinly sliced
- 3 ripe avocados, diced
- 1 cup fresh cilantro, chopped
- ½ red onion, thinly sliced
(soak in cold water
10 min to mellow)

Dressing:
- ¼ cup extra virgin olive oil
- Juice of ½ lemon
- ½ tsp sea salt
- ½ tsp black pepper

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👣 STEPS
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① Slice cucumbers into thin rounds
② Dice avocados into chunks
③ Soak red onion in cold water
10 minutes — drain well
④ Whisk olive oil + lemon juice
+ salt + pepper together
⑤ Add cucumbers, avocado,
cilantro, and onion to bowl
⑥ Pour dressing over everything
⑦ Toss gently —
serve immediately

Best served fresh.
If storing, keep dressing
separate and add just
before serving.

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💪 MACROS (per serving)
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~280 kcal | 3g protein |
14g carbs | 26g fat
✅ No cooking required
✅ Vegan and gluten free
✅ Heart healthy fats
✅ Ready in 10 minutes

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The avocado makes it creamy.
The cucumber keeps it crisp.
The lemon makes everything brighter.

Ten minutes.
Zero compromise.
This is salad now. 🥑

Here's why I will never eat
cauliflower the same way again. 🥦🧀

Eight ingredients. One tin.
40 minutes.

The cauliflower becomes the crust.
The eggs become the filling.
The cheese becomes the golden top.

It is literally a loaded
frittata with a cauliflower base —
and it is one of the most
satisfying lunches I have ever made.

Here's exactly how 👇

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🧾 INGREDIENTS (4 servings)
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- 14 oz cauliflower (400g),
steamed until soft
- 1 tsp chilli oil
- Large handful of green peas
- 7 oz asparagus (200g),
cut into 1-inch pieces
- ¼ small red onion,
thinly sliced
- 4 eggs, whisked and seasoned
with salt and pepper
- ¼ cup milk
- Handful of shredded
cheddar cheese

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👣 STEPS
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① Preheat oven to 400°F (200°C)
② Steam cauliflower until soft —
drain and squeeze dry
in a clean towel
③ Add cauliflower to a loaf pan
and press flat with the
base of a glass
④ Brush with chilli oil
⑤ Roast 20 minutes
⑥ Add peas, asparagus,
and red onion on top
⑦ Pour whisked egg mixture
evenly over vegetables
⑧ Sprinkle cheese on top
⑨ Bake 20 more minutes
until golden and set
⑩ Cool 5 minutes —
cut into slices and serve

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💪 MACROS (per serving)
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~220 kcal | 18g protein |
12g carbs | 11g fat
✅ Low carb
✅ Gluten free
✅ High protein
✅ Meal prep friendly
— stores 4 days in fridge

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Golden on top.
Loaded with vegetables inside.
The cauliflower crust holds
everything together.

You will make this every week. 🥦