Your Free 7-Day Real Food Meal Plan — Made for Women Over 50 💛

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

Welcome to Cleanslate Path

Welcome

Roasted Chickpeas

Leave a Comment on Roasted Chickpeas

Roasted Chickpeas

These roasted chickpeas are the perfect snack or as a crunchy topping for salads and soups.
No ratings yet
Print Pin Rate
Course: Breakfast, Salad, Side Dish, Snack
Cuisine: American, French, Mediterranean
Diet: Gluten Free
Keyword: anti-inflamatory food, chickpeas, clean eating
Prep Time: 5 minutes
Cook Time: 20 minutes
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 1 can 15 oz chickpeas (garbanzo beans), rained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt adjust to taste

Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Drain and rinse the chickpeas thoroughly. Spread them out on a clean kitchen towel or paper towels to dry. Pat them dry as much as possible to ensure they roast well.
  • In a mixing bowl, toss the chickpeas with olive oil until they are well coated. Add the turmeric, cumin, salt . Mix until the chickpeas are evenly coated with the spices.
  • Spread the seasoned chickpeas out on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.
  • Remove the chickpeas from the oven and let them cool slightly. They will continue to crisp up as they cool. Serve as a snack or as a crunchy topping for salads and soups.

Video

Thai Shrimp Coconut Noodle Soup

Leave a Comment on Thai Shrimp Coconut Noodle Soup

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.
No ratings yet
Print Pin Rate
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!

Video

Oven Roasted Baby Potatoes

Leave a Comment on Oven Roasted Baby Potatoes

Oven Roasted Baby Potatoes

TheseOven Roasted Baby Potatoes are the perfect mix of comfort and nourishment—idealfor women navigating hormonal shifts, inflammation, or just craving somethingreal and satisfying.
Madewith simple ingredients like garlic, rosemary, and olive oil, these potatoesare anti-inflammatory and hormone-supportive. They’re easy to prep, naturallygluten-free, and a great side for busy days when you still want to eat well.
You’re taking care of yourself, one choice at a time
No ratings yet
Print Pin Rate
Course: Appetizer, Breakfast, Main Course, Salad, Side Dish
Cuisine: American, French, Italian, Mediterranean
Diet: Gluten Free, Low Lactose, Low Salt
Keyword: anti-inflamatory food, eggs, mediterranian diet, potato, quick recipe
Prep Time: 6 minutes
Cook Time: 25 minutes
Calories:
Author: Lora Ryan – Cleanslate Path
Cost: 5

Ingredients

  • 1 ½ pounds baby potatoes halved
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp dried rosemary or thyme
  • ½ tsp smoked paprika optional
  • Salt and black pepper to taste
  • 1 tbsp chopped fresh parsley for garnish
  • Optional: squeeze of lemon juice for brightness

Instructions

  • Wash and halve the baby potatoes. Pat them dry with a towel.
  • In a bowl, toss potatoes with olive oil, garlic, rosemary, smoked paprika, salt, and pepper.
  • Spread on a baking sheet lined with parchment, cut-side down for extra crispness.
  • Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
  • Garnish with fresh parsley and a squeeze of lemon juice before serving

Video

Frozen Avocado Slices

Leave a Comment on Frozen Avocado Slices

Frozen Avocado Slices (The Cake Method)

I Froze Avocados Like a Cake and It Actually Works 🥑❄️
The avocado hack you didn't know you needed. Mash, spread,freeze, slice — done. Ready any time you need it, no browning, no waste. Savethis for your next guac emergency. 👇 Full kitchen tips on the channel!
Thegenius freezer hack that means you'll never waste a ripe avocado again — grab aslice whenever you need it!
No ratings yet
Print Pin Rate
Course: Appetizer, Breakfast, Drinks, Salad, Side Dish, Snack
Cuisine: American, French, Italian, Mexican
Diet: Diabetic, Gluten Free, Low Lactose
Keyword: anti-inflamatory food, avocado, mexican
Prep Time: 10 minutes
Cook Time: 4 hours
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 4 pieces ripe avocados
  • 2 tablespoons fresh lemon juice
  • 0.3 teaspoons salt optional

Instructions

  • Cut each avocado in half, remove the pit, and scoop the flesh into a large bowl. Discard the skins.
  • Pour 2 tablespoons fresh lemon juice over the avocado flesh. This is the key step — the acid prevents browning and keeps your frozen avocado vibrant green.
  • Add 0.3 teaspoons salt (optional) if desired. This enhances flavour and makes the frozen slices more versatile straight from the freezer.
  • Mash everything together with a fork until smooth. A few small chunks are totally fine — this doesn’t need to be perfectly smooth like guacamole.
  • Lay a sheet of parchment paper on a flat baking tray or cutting board. Spread the mashed avocado into an even rectangle or circle, about 1–1.5 cm thick. Think of it like spreading cake batter.
  • Transfer the tray to the freezer and freeze until completely solid.
  • Once frozen, use a sharp knife to score and slice the avocado slab into individual portions — wedges, squares, or strips, whatever size works best for how you’ll use it.
  • Transfer the slices to a zip-lock freezer bag or airtight container, separating layers with small parchment squares to prevent sticking. Store for up to 3 months.

Notes

Best uses for frozen slices: smoothies, avocado toast (thaw 10–15 min at room temp), guacamole, salad dressings, and dips.
Thawing tip: for the creamiest texture, thaw in the fridge overnight rather than at room temperature.
Ripeness matters: only freeze avocados that are fully ripe (dark skin, slight give when pressed) — underripe avocados won’t mash well and will taste bitter after freezing.
Lemon vs lime: lime juice works just as well and adds a subtle flavour twist great for Mexican-inspired dishes.