Candice Kumai Shares A Full Day Of Clean Eating Recipes

clean eating

Healthy food can get a bad wrap (no pun intended), but the truth is, food that treats your body right can satisfy your taste buds too. Check out some of celebrity chef and author, Candice Kumai’s, clean eating recipes from her latest book.

Say hello to these delicious clean eating recipes

[C]elebrity chef and author Candice Kumai wants to prove that eating clean can not only be easy, it’s always worth it (yes, even late at night).

“When you eat whole foods, you feel good, and when you feel good, your whole life starts to improve,” she swears. Kumai actually credits clean eating to clearing up her chronic acne, but she also believes it boosts your health and mood.

Her clean eating rules are super simple: “It’s a lifestyle that involves consuming real food as close to its most natural state as possible,” says Kumai, who just released a new cookbook Clean Green Eats (a follow-up to her Clean Green Drinks).

And because life can get in the way, she created a foolproof menu with all the recipes you’ll need for a nutritious, delicious clean eating day—complete with a decadent dessert.

Breakfast: The Anti-Inflammatory Smoothie

(Serves 3)

1 frozen banana (or swap for 1 avocado to reduce sugar)
¾ cup frozen blueberries
¾ frozen blackberries
1½ cups unsweetened almond milk
1 tsp bee pollen
¼ cup raw walnuts
1 cup baby spinach
1 tsp spirulina powder (optional)

Combine all the ingredients in a blender and blend until smooth. Serve immediately.

Lunch: Lemon-Soy Edamame Barley Bowl

(Serves 4)

4 cups cooked pearl or hulled barley*
1 ½ cups shelled, organic edamame
2 cups wild baby arugula
2 blocks savory, baked, organic tofu (firm or extra-firm), cut into ¾-inch cubes
1 ripe avocado, halved and thinly sliced

Lemon Tamari Dressing
4 Tbsp low-sodium tamari soy sauce
2 Tbsp toasted sesame oil
Juice of 1 lemon
1 Tbsp dried oregano
1 tsp finely grated lemon zest (optional)

In a large bowl, whisk together the tamari soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add slightly cooled cooked barley to the bowl and toss to coat.

Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.

*Hulled barley is barley in its most natural state, which means it needs to cook for quite a bit longer than pearl barley—1 to 1 ½ hours longer. Pearl barley has the hull removed and is therefore less tough. Adjust your cooking time based on the variety you choose.

Get all the clean eating recipes: Recipes for a perfect day of clean eating, from breakfast to dessert

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