5 Simple Recipes With Clean, Wholesome Foods (2024)

In recent years, I've written a lot about my diet and the changes I've made to dramatically improve my health. I talk about cutting down on processed food and my semipermanent semiveganism. But sometimes I forget the single best advice there is: The most radical thing you can do to improve your health is cook real food at home. Once, this was a given; few people had a choice to feed themselves any other way. But today, tens of millions of us don't cook at all, and nearly a third say they cook just four out of a possible 21 square meals per week. Here's why we need to flip that balance.

1. Cooking is healthier than not cooking
Studies show that home-cooked meals contain fewer calories than those eaten out. Sure, there are exceptions (especially if you have a deep fryer), but nearly everything you cook is superior in quality and nutrition.

2. It's also cheaper than not cooking
I've priced it out: For less than $14, you can cook roast chicken, potatoes, and salad for four; for $10, beans and rice with peppers. Just because you don't do this doesn't mean you can't. It's a question of priorities.

3. Cooking gives you control
By letting giant food corporations and restaurant chains prepare your food for you, you unwittingly relinquish control and knowledge of exactly what you're putting into your body.

The recipes here are simple at-home proxies for foods you might be tempted to outsource. None are the ascetic dishes that might turn a fast-food junkie pale. All are made with simple, real ingredients. But at the end of the day, I don't really care what you cook, just that you do.

SERVINGS:4-6

3 c flour
2 tsp instant yeast
1½ tsp salt
1 c water
3 Tbsp olive oil
1 c crushed canned or fresh tomatoes (not jarred tomato sauce)
¾ c grated mozzarella (3 oz fresh)

1. PUT flour, yeast, and salt in food processor. With machine running, add water and 2 Tbsp olive oil. Process until mixture forms slightly sticky ball. (Add more water if too dry or more flour if too wet, 1 Tbsp at a time.)
2. GREASE large bowl with 1 Tbsp oil, turn dough in bowl to coat with oil, cover with plastic wrap, and let stand at room temperature until dough doubles in size, 1 to 2 hours. Punch to deflate and divide into 2 balls. Cover with plastic and let rest 20 minutes.
3. HEAT oven to 500°F.
4. ON lightly floured surface, press or roll dough balls into thin rounds or rectangles. Grease 2 rimmed baking sheets and put 1 crust on each. Bake 6 to 8 minutes. Remove from oven.
5. SPREAD each with tomatoes and mozzarella. Sprinkle with salt and pepper. Bake until cheese melts and crusts are crisp and release from pans, about 8 minutes. Let stand 2 minutes before slicing.

NUTRITION (per serving): 417 cal, 14 g pro, 55 g carb, 3 g fiber, 4 g sugars, 15 g fat, 4.5 g sat fat, 892 mg sodium

SERVINGS: 16

½ c honey
½ c any nut butter
1 c crispy brown rice cereal
1 c granola or plain rolled oats
½ c chopped nuts
½ c chopped dried cherries or apricots

1. PUT honey and nut butter in small saucepan over medium heat. Stir until melted together, 2 to 3 minutes. Whisk to combine.
2. PUT cereal, granola, nuts, and dried fruit in large bowl. Add honey mixture and stir well to combine.
3. LIGHTLY grease 8" × 8" baking dish or line with plastic wrap or parchment. Spread mixture evenly in dish, pressing down gently, and cover with plastic wrap. Chill until firm, at least 1 hour. Cut into bars. (For cleaner cutting, transfer to board by lifting edges of plastic wrap or parchment.)

NUTRITION (per serving): 158 cal, 3 g pro, 19 g carb, 2 g fiber, 11 g sugars, 8 g fat, 1 g sat fat, 33 mg sodium

SERVINGS:4

⅓ c water
2 c bite-size broccoli florets
1½ Tbsp peanut oil
1 sliced medium onion
½c chopped scallions
2 Tbsp oil
2 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 lb boneless, skinless chicken breasts or thighs cut into½" chunks.
2 Tbsp soy sauce
1 tsp sugar
½ c chicken or vegetable stock

1. BRINGwater to a boil in large, deep skillet over medium-high heat. Add broccoli and cook until bright green, 2 minutes. Remove.
2. HEATpeanut oil in same skillet. Add onion and cook, stirring, 2 minutes. Return broccoli to pan with scallions. Cook until broccoli is crisp-tender, 2 minutes. Remove vegetables.
3. ADDto skillet oil, garlic, ginger, and chicken. Cook, stirring just a few times, until chicken is no longer pink, 3 to 5 minutes.
4. RETURNvegetables to pan and toss.
5. ADDsoy sauce and sugar. Season to taste and toss again.
6. ADDstock and cook, scraping bits off bottom of pan, until liquid is reduced slightly, about 30 seconds. Garnish with more scallions.

NUTRITION(per serving):260 cal, 26 g pro, 9 g carb, 2 g fiber, 3 g sugars, 13 g fat, 2 g sat fat, 798 mg sodium

SERVINGS: 4

2 tsp olive oil
1 lb lean ground beef
1 chopped med onion
2 c crushed canned or fresh tomatoes
1 minced jalapeno
2 Tbsp tomato paste
1 Tbsp minced garlic
1 Tbsp cumin
1 tsp chili powder
12 corn tortillas (5" diameter)

1. HEAT olive oil in large skillet over medium heat.
2. ADDbeef and onion. Sprinkle with salt and pepper. Cook, stirring occasionally and breaking up meat, until beef is no longer pink and onion softens, 10 to 12 minutes.
3. ADD tomatoes, jalapeno, tomato paste, garlic, cumin, and chili powder. Cook, stirring, until fragrant, 1 to 2 minutes.
4. HEAT tortillas in microwave. Spoon meat mixture into tortillas and garnish each with chopped cilantro, chopped or grated radish, and a squeeze of lime.

NUTRITION (per serving): 374 cal, 27 g pro, 31 g carb, 4.5 g fiber, 3 g sugars, 16 g fat, 5 g sat fat, 170 mg sodium

SERVINGS: 4

2 lb new or small red potatoes
2 Tbsp olive oil

1. HEAT oven to 400°F.
2. RUB large roasting pan, baking sheet, or cast-iron skillet with olive oil. Scrub potatoes, pat dry, and cut in half.
3. PUT in pan, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast, undisturbed, 20 minutes.
4. STIR or turn with tongs, adding more oil if potatoes stick to pan. Continue to roast, stirring or turning occasionally, until crisp outside and tender inside, about 10 minutes longer. They're done when a sharp knife inserted meets almost no resistance.

NUTRITION (per serving): 252 cal, 5 g pro, 41 g carb, 3 g fiber, 1 g sugars, 8 g fat, 1 g sat fat, 48 mg sodium