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Clean-Eating Recipes For People Who Have No Time To Cook

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By Lynn Andriani

  • The Grain-Free Way To Eat Rice
    Just as you can turn <a href="http://www.oprah.com/food/Healthy-Pasta-Low-Carb-Pasta" target="_blank">zucchini into "pasta,"
    Just as you can turn zucchini into "pasta," it's a snap to transform nutritious, cruciferous cauliflower into "rice," as this recipe from Carrie Vitt's new book, The Grain-Free Family Table, shows. All you need is a grater; it does a speedy job of shredding the florets into grain-like bits, which you can then sauté or steam (and they cook more quickly than their carb-y counterpart). The mild flavor goes with almost anything you'd serve rice with. This simple recipe pairs it with fresh herbs, lemon juice, dried apricots and walnuts, but you can easily swap in alternatives, such as dried cranberries and pistachios.

    Get the recipe: Cauliflower "Rice" Salad with Herbs and Dried Fruit
  • The Revamped Chicken And Vegetables Dinner
    Here's another example of how cutting a veggie differently can make it taste brand new -- and save you cooking time. For this
    Here's another example of how cutting a veggie differently can make it taste brand new -- and save you cooking time. For this dish, Vitt uses a peeler to make ribbons out of yellow squash and carrots. Then, you soften the strips in a skillet with ghee (butter that has been "clarified" so the water and milk solids are removed; you could also use olive or coconut oil). To cook the chicken in just seven or eight minutes (and ensure every piece is done at the same time), either cut each breast in half horizontally or pound it.

    Get the recipe: Sautéed Chicken with Squash and Carrot Ribbons
  • The Faster, Lighter Pea Soup
    Consider this the flip side to traditional pea soup, which usually takes hours to make and includes a hunk of ham. It's ready
    Consider this the flip side to traditional pea soup, which usually takes hours to make and includes a hunk of ham. It's ready in just 15 minutes (since there are no dried split peas), and has a bright and bracing flavor thanks to scallions, fresh mint, lemon juice and zest.

    Get the recipe: Green Pea and Mint Soup
  • A Beautiful Platter With A Works-Over-Everything Dressing
    Balsamic vinaigrette may be great over greens, but its sweet, pleasantly sharp taste also punches up fish and vegetables. In
    Balsamic vinaigrette may be great over greens, but its sweet, pleasantly sharp taste also punches up fish and vegetables. In this 20-minute recipe, crisp-tender green beans, cut cherry tomatoes and sliced radishes form a colorful bed for seared salmon. A few spoonfuls of vinaigrette on top bring all the flavors together.

    Get the recipe: Seared Salmon with Green Bean Salad and Balsamic Vinaigrette
  • A Big Bowl Of Protein, Fiber And Gorgeous Color
    This non-boring grain dish stars superseed quinoa, which we love for its crunchy, nutty taste and <a href="http://www.prevent
    Andrew Purcell
    This non-boring grain dish stars superseed quinoa, which we love for its crunchy, nutty taste and high protein and fiber content. It's a blank page that you can dress up with a variety of mix-ins; here, wintry citrus and hearty broccoli are the add-ins that turn it into a colorful and satisfying main course.

    Get the recipe: Quinoa Salad with Orange and Pistachio
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BEFORE YOU GO

  • The Steak That Tastes As If It's Been Marinating All Day
    Stop salivating and start gathering your ingredients (which will take about 30 seconds). Do some minimal prep work (mince a c
    W/W Twentyfirst Corp.
    Stop salivating and start gathering your ingredients (which will take about 30 seconds). Do some minimal prep work (mince a canned chipotle chili and garlic; zest an orange; measure out maple syrup and a couple of spices; mix it all together). Rub everything on both sides of two steaks and slide the meat under the broiler. While it cooks, sear red and yellow bell peppers in a grill pan on your stove, and 10 minutes later, dig in to an astonishingly flavor-packed meal that's equal parts salty, sweet and savory.

    Get the recipe: Maple and ChiliBroiled T-Bone Steaks
  • The "Yes, It Cooks That Fast" Chicken
    The most difficult part of this recipe may be resisting the urge to toss every other piece of avocado into your mouth while s
    Dara Michalski
    The most difficult part of this recipe may be resisting the urge to toss every other piece of avocado into your mouth while speedily chopping the three main ingredients (the other two are cucumber and bell pepper). If you can get past that, all you have to do is season boneless, skinless chicken thighs with a simple spice mixture and cut up the vegetables for the salsa. Line the baking sheet with foil before you cook the meat (10 minutes, tops, under the broiler) so cleanup will be just as easy.

    Get the recipe: Spicy Chicken Thighs with Cucumber Avocado Salsa
  • The No-Bake Lasagna
    The secret to Mario Batali's no-layering, no-stress dish is treating lasagna noodles the same as any other pasta. The chef bo
    Quentin Bacon
    The secret to Mario Batali's no-layering, no-stress dish is treating lasagna noodles the same as any other pasta. The chef boils the sheets until they're al dente (which takes about eight minutes), and then tosses them with a five-minute tomato sauce flavored with store-bought or homemade olive paste and green olives.

    Get the recipe: "Not-Baked" Lasagne with Green Olives, Tomatoes and Basil
  • A Fresh Stovetop Pork Dinner (That's Healthier, Too)
    Pork scaloppine already has one shortcut going for it, since you start with thin cuts of meat that cook quickly. But while tr
    Sang An
    Pork scaloppine already has one shortcut going for it, since you start with thin cuts of meat that cook quickly. But while traditional recipes have you dredge the cutlets in flour, this version skips that step and just has you use a superhot cast-iron skillet instead. You'll get a similarly crisp exterior and shave at least 10 minutes off the prep time. A zippy topping made from parsley, lemon zest, capers, garlic, tomato and arugula adds a burst of fresh flavor to this easy classic.

    Get the recipe: Pork Scaloppine
  • Pizza Without A Blisteringly Hot Oven
    Pizza itself doesn't take long to bake, but getting the oven hot enough can take a half hour. This smart recipe for stovetop
    Hannah Whitaker
    Pizza itself doesn't take long to bake, but getting the oven hot enough can take a half hour. This smart recipe for stovetop pizza solves that problem by having you cook dough in a pan on the stove until the bottom is crisp, and then finish it under the broiler (which heats up in a flash). Thin slices of zucchini or fresh spinach or arugula leaves are great on top; they'll wilt under the broiler within a minute.

    Get the recipe: Pan-Fried Pizza