My husband I were recently discussing the fact that food has become boring, that we’re both sick of the same old stuff.

Perfect timing for me to receive a new cookbook.

Now my husband isn’t much for eating healthy, I have to trick him to get him to try new food- the last I tell him is that it’s healthy. But he loves seafood and coconut and wouldn’t you know it The Best of Clean Eating is full of recipes featuring one or the other. I’m not much for fish but I do love shrimp so there’s even recipes that both of us can enjoy. Especially the desserts.

The desserts are something hubby and I can both whole heartedly agree on - like on page 152, you get the healthy sweet snacks Power Yogurt for One and Coconut Balls- both recipes sound delicious. But it’s the real desserts that will make you crave healthy decadence. On page 232 I am seriously drooling over the Molten Lava Cakes made with cocoa powder. On page 230 I see a cake I am going to make for my chocolate and coconut loving husband- Coconut Chai Chocolate Cake. Wow it sounds so yummy my stomach is grumbling in sweet anticipation.

For those of you who love carrot cake you have to check out page 226 the recipe for Slow Cooker Carrot Cake and Cream Cheese Honey Drizzle will make non carrot cake lovers drool. Then there’s Almond Butter Chocolate Chip Cookies and Orange Chocolate Ricotta Cheesecake…On page 214 I spy the ultimate apple pie recipe- it’s a pairing of two of my favorite things- vanilla and apples. The Vanilla Bean Spiked Autumn Apple Pie is going on my Thanksgiving menu.

After going through this cookbook you’ll never ever again think that eating healthy is eating bland.

The full color photos are enough to inspire you into exploring new culinary delights then you read through the ingredients and your mouth will start to water.

So far I’ve only spoken of sweet delights but there’s so much more in The Best of Clean Eating, for both die hard foodies and those who simply love food or are looking to try something new.

Throughout the book you’ll find a huge assortment of recipes- gingery roasted squash, roasted cauliflower leek and garlic soup, golden mashed potatoes, apple grilled cheese, yummy hummus, clean eating tortilla chips, sweet potato spread, garlic bruschetta…is your stomach growling yet? Because mine is.

Breakfast, lunch, dinner, snacks, desserts…you’ll find clean eating recipes for it in this book.

My husband and I are currently marking pages and making a shopping list for all the amazing recipes we are going to try. I can’t wait- I’m actually excited about food again.

©iStockphoto.com - Ever

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If you’re not subscribed to the newsletter, you missed this tasty recipe for carrot raisin salad last week. Green Diva Mom reader and subscriber Catherine wrote back, “I tried the carrot raisin salad recipe from GreenDiva and it is really good and easy to make.  The same dressing could be used on shredded cabbage as a coleslaw (and add some sunflower seeds for extra crunch)!”

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©iStockphoto.com - SharonDay

For a quick healthy meal, try this delicious spinach salad with figs and walnuts.

Spinach is a green leafy vegetable with abundant vitamins. It offers many health benefits with its rich nutrients like iron and fiber. It also contains very good amounts of magnesium, potassium, iron and calcium. Copper, phosphorous, zinc are all found in good amounts in spinach. (continue reading…)

ⓒ iStockPhoto - kcline

What’s a backyard barbecue without potato salad? If your normal recipe calls for hard-boiled eggs or other ingredients you don’t have prepared and ready, tossing a side dish together could be a two-day chore. Instead, try this simple recipe. It’s kid-friendly, fast, and delicious!

Use waxy potatoes with the skins left on; the potatoes won’t break apart and the skin adds extra fiber and protein. If you want a little more excitement, it’s easy to dress up this salad with diced bill pepper, scallions, roasted corn kernels, or even some grilled veggies. For a vegan version, use non-dairy sour cream. (continue reading…)

After a long winter of eating root vegetables the first greens of spring are a breath of fresh air. Dark leafy greens are also one of the most nutritionally sound foods that people can add to their diets. Just one cup of kale provides 6% of the recommended daily value of iron, 9% calcium, 134% Vitamin C, and 206% of your daily dose of Vitamin A!

Kale is a hearty plant; it can be found in most regions from June through November, can withstand cold temperatures (even frost) and is easy to grow in a home garden. Whether you grow your own or buy kale from the grocery store or farmer’s market, it’s an amazing food to incorporate into your meals. It’s great sauteed, braised, made into chips, or stirred into soups. One of my favorite ways to prepare it is raw in a salad. Take it to a potluck or barbecue and improve the health of your family and friends one salad at a time! (continue reading…)

©iStockphoto.com - Fertnig

Tn addition to the peas, and pods of edible-podded pea varieties, the leaves and stems of garden peas, snap peas and snow peas (but not ornamental sweet peas) are edible. If you’re looking for a unique leafy green, consider pea tendrils. The flavor is, unsurprisingly, similar to the flavor of snow pea pods.

Pea tendrils aren’t your standard supermarket fare. Some specialty Asian grocers sell them, sometimes marketed as pea shoots. You can also grow them yourself in a container. Any pea seed from the garden center will work. If you want 100% organic sprouts, use the certified organic seeds and organic potting mix. Sow the seed thickly in a pot, water and wait. When the sprouts are 3-4 inches tall, cut the leaves and tendrils and use raw in salads or cooked in stir-fries or dishes like the citrus-glazed pea shoots over rice, below. (continue reading…)

Photo by Jen Maiser

Tender shoots of asparagus are some of the first delicious vegetables available in the spring. While boiling and sauteing are common preparations, roasted asparagus is delicious and simple to make. Most recommendations are to select asparagus with thin shoots, but this method tenderizes thicker pieces that could otherwise taste woody when only lightly cooked.

The stalks are rich in vitamins, especially vitamins A and C, and also a good source of iron. A splash of lemon juice helps our bodies’ absorption of the mineral.

I like to serve the asparagus as a bed for a poached egg or as a side dish. To make a smaller batch, I use my toaster oven to save preheating time and energy. (continue reading…)