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Simple meals. Real ingredients. No diet rules. Just food that makes you feel genuinely well.

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Greek Salad with Blended Feta Cheese

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Greek Salad with Blended Feta Cheese

This Greek Salad with Blended Feta Cheese comestogether with real ingredients — on the table in 10minutes, no fuss, nothing processed.Just doing real work.
 
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Course: Appetizer, Breakfast, Brunch, Dessert, Dinner, Drink, Lunch, Side Dish, Smooth, Snack
Cuisine: American, Anti-Inflammatory, Clean Eating, Gluten-Free Friendly, Mediterranean, Plant-Based, Whole Food
Diet: , , , , , , ,
Keyword: anti-inflammatory recipes for women over 50, clean eating breakfast, easy anti-inflammatory meals, gut health recipes, healthy recipes over 50, hormone balancing foods, meal prep for women, quick healthy dinner, real food recipes, reduce inflammation naturally
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • For the Salad:
  • o 1 large cucumber diced
  • o 3 ripe tomatoes diced
  • o 1 red onion thinly sliced
  • o 1 bell pepper diced
  • o 1/2 cup Kalamata olives pitted
  • o 1/2 cup blended feta cheese recipe below
  • o Fresh oregano leaves for garnish
  • •
  • For the Dressing:
  • o 1/4 cup extra virgin olive oil
  • o 2 tablespoons red wine vinegar
  • o 1 teaspoon dried oregano
  • o Salt and pepper to taste
  • For the Blended Feta Cheese:
  • o 1 cup feta cheese crumbled
  • o 1/4 cup Greek yogurt
  • o 1-2 tablespoons olive oil adjust for desired consistency

Instructions

  • Chop all your vegetables and add to big bowl. In a separate bowl mix together olive oil, red wine vinegar, dried oregano and salt and pepper to taste. Blend together Feta cheese, Greek yogurt and olive oil. Toss salad, dressing and feta all together. Enoy

Vegetable Cobb Salad

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Vegetable Cobb Salad

Agood salad should feel satisfying — not like a side dish. This Vegetable CobbSalad is full of fresh vegetables, healthy fats, protein, and a simple homemadedressing that pulls everything together.
Freshgreens, crisp vegetables, creamy avocado, hearty eggs, and a simple homemadedressing.
Nothingcomplicated. Just real ingredients that come together beautifully.
Chopeverything, layer it across the greens, and drizzle with a quick olive oilvinaigrette.
It’ssatisfying, balanced, and easy to make ahead for the week.
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Course: Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine: American, French, Italian, Mediterranean
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Keyword: anti-inflamatory food, clean eating, eggs, mediterranian diet, healthy, healthy recipe
Prep Time: 15 minutes
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • For the Salad
  • 4 cups mixed greens romaine, iceberg, watercress
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1 cup red bell pepper diced
  • 1 cup corn kernels
  • 1 avocado diced
  • ½ red onion thinly sliced
  • 4 hard-boiled eggs quartered
  • 1 cup hard cheese diced (cheddar or gouda)
  • For the Dressing
  • ⅓ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • salt and pepper to taste
  • 1 tsp honey optional
  • 1 tsp lemon juice

Instructions

  • Arrange the mixed greens in a large serving bowl or platter.
  • Top with tomatoes, cucumber, red pepper, corn, avocado, onion, eggs, and cheese.
  • In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, lemon juice, salt, pepper, and honey if using.
  • Drizzle the dressing over the salad just before serving. Toss lightly or leave layered for presentation.

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Thai Shrimp Coconut Noodle Soup

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Thai Shrimp Coconut Noodle Soup

This soup is dairy-free, supportive for hormones, inflammation and gentle ondigestion. If you enjoyed thisrecipe, follow for more clean, simple meals for women 50+ 💛
Eat well, feel amazing — youdeserve this.
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Course: Main Course, Side Dish, Soup
Cuisine: American, Chinese, Japanese, Mediterranean
Diet: Gluten Free, Low Calorie, Low Lactose, Vegetarian
Keyword: clean eating, soup, thai
Prep Time: 15 minutes
Cook Time: 21 minutes
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 1 tablespoon coconut oil or avocado oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper thinly sliced
  • 1 tablespoon red curry paste
  • 1 can 14 oz full-fat coconut milk
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon coconut sugar or brown sugar
  • 8 oz rice noodles or any thin noodles you prefer
  • 1 lb raw shrimp peeled and deveined
  • 1 cup baby spinach optional

Instructions

  • In a large pot, heat coconut oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
  • Stir in the sliced bell pepper and red curry paste. Cook for another 2-3 minutes to bring out the curry flavors.
  • Pour in the coconut milk and broth. Stir in the fish sauce and coconut sugar. Bring the soup to a gentle simmer.
  • Add the rice noodles directly to the pot. Let them cook according to package instructions (usually about 4-5 minutes), stirring occasionally to prevent sticking.
  • Once the noodles are nearly cooked, stir in the shrimp and spinach. Cook for another 3-4 minutes
  • Protein swap: Try adding chicken, tofu, or even scallops instead of shrimp.
  • Extra veggies: Mushrooms, carrots, or snap peas would be delicious additions!

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Mediterranean Quinoa Salad

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Mediterranean Quinoa Salad

✅💚 High-Protein, Low CarbLunch in 15 Minutes!Women 50+ Need These in Your Weekly Meal Prep You’reshowing up for yourself — and that matters. Fresh, vibrant, and loaded with Mediterranean flavors!
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Course: Main Course, Salad, Side Dish, Snack
Cuisine: American, French, Mediterranean
Diet: Diabetic, Low Calorie, Low Lactose, Low Salt
Keyword: anti-inflamatory food, delicious, eggs, mediterranian diet, healthy food, pasta
Prep Time: 9 minutes
Cook Time: 18 minutes
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 1 cup cooked quinoa
  • ½ cup chopped tomato
  • ½ cucumber chopped
  • ¼ cup feta cheese
  • ¼ cup olives sliced
  • ¼ red onion thinly sliced
  • Fresh parsley or mint
  • Dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp parsley flakes
  • Salt & pepper

Instructions

  • Whisk together dressing ingredients.
  • In a large bowl, combine all quinoa bowl ingredients.
  • Drizzle with dressing, toss, and enjoy!

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