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Home » Recipes » Dinner » Meat + Chicken » Turkey Meatloaf Muffins

Mar 5, 2015(updated December 15, 2022)

Turkey Meatloaf Muffins

4.58 from 144 votes
By Dani Spies
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protein packed turkey meatloaf muffins
how to make meatloaf muffins
how to make turkey meatloaf muffins
healthy meatloaf muffins on a white plate
cutting meatloaf muffins with a fork
meatloaf muffins in a muffin pan

Turkey Meatloaf Muffins are a fun and healthier twist on the classic meatloaf recipe. These individually portioned meatloaves are super flavorful and they’re packed with nutritious veggies and loads of protein. They make a great weeknight dinner because they come together easily and cook up fast! They’re also perfect for meal prep and lunches through the week.

veggie and turkey meatloaf muffin on a white plate with a fork

I’ve made these mini meatloaves more times than I can count. It’s one of those go-to easy dinner recipes the whole family enjoys. They also pair well with a variety of sides dishes. In fact, my favorite way to enjoy these meatloaf muffins is crumbled on top of a crunchy kale and cabbage salad! My kids, on the other hand, LOVE when I top them with some marinara sauce and melted mozzarella (SO good!).

meatloaf muffins served on white plate

How Do You Make Meatloaf Muffins?

I found this recipe on BodyBuilding.com. They were created by fitness model and author, Jamie Eason. Jamie shares lots of her recipes (and videos) here and offers up lots of great tips and insights about healthy cooking. She really focuses on ‘food-for fitness’ so if your working on building a ‘buff-bod’, you definitely want to check her out.

The first time I made these muffins, I pretty much followed the recipe verbatim and they were delish. The only thing I wanted was a little more moisture. So this time around I tweaked it a bit.

  1. Prepare a 12-cup muffin pan with some cooking spray and preheat the oven.
  2. Sauté onion, celery, bell pepper, and garlic for about 5 minutes.
  3. Stir Worcestershire sauce and chicken broth in with the veggies and cook another 5 minutes and until all the veggies are tender and the mixture is heated through. Turn off the heat and allow to cool.
  4. In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.
  5. Mix the cooked veggies with the turkey mixture, until everything is well incorporated.
  6. Roll the mixture into 12 even balls and place each one in the greased muffin cavities.
  7. Bake for 25-30 minutes or until cooked through. Cool and enjoy!

You can see the original recipe here. And you’ll find my full updated version in the recipe card below (and shown in the video below).

Can Meatloaf Muffins Be Made Ahead Of Time?

I love making these ahead of time and knowing I have an easy, delicious, fuel-focused meal, prepared and in the fridge ready to go for a busy week. This recipe is exactly that. These turkey meatloaf muffins are packed with high-protein ground turkey, fiber-filled oats, lots of veggies, and some egg whites for good measure.

I think it’s fair to say that these little guys are a lean and mean kind-of-muffin (perhaps they will help me grow my muscles!).

I just packed a couple up with some veggies and hummus and I had a quick-on-the go meal ready to go. So delicious and super convenient!

Clearly, you can enjoy these turkey muffins many different ways so this is a great recipe to include in your weekly meal prep. Enjoy!

cooked meatloaf muffins in a muffin pan

HELPFUL KITCHEN TOOLS:

  • Glass Mixing Bowls
  • Glass Mixing Bowls with Lids (great for storage and travel)
  • Muffin Pan

More Easy Weeknight Dinner Recipes:

  • Zucchini Taco Boats
  • One Pan Roasted Shrimp and Green Beans
  • Cast Iron Salmon
  • Turkey and Zucchini Skillet Recipe

using a fork to take a bite of a meatloaf muffin

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!

meatloaf muffins served on white plate
Print Recipe
4.58 from 144 votes

Turkey Meatloaf Muffins

Turkey Meatloaf Muffins are a fun and healthier twist on the classic meatloaf recipe. These individually portioned meatloaves are super flavorful and they're packed with nutritious veggies and loads of protein. They make a great weeknight dinner because they come together easily and cook up fast! They're also perfect for meal prep and lunches through the week.
Course: DIET, DINNER, KITCHEN BASICS, LUNCH, meal prep, meat + chicken
Cuisine: American, gluten free, healthy, kids, low carb + keto
Author: Dani Spies
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 servings
Calories: 123kcal

Ingredients

  • 1 cup diced onion
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 2 chopped cloves garlic
  • 1 tbsp. Worcestershire sauce
  • 1/2 cup low-sodium chicken broth
  • 2 lbs. ground turkey I used 1.5lb. extra lean + .5 lb. dark
  • 1/2 cup egg whites
  • 1 cup quick cooking oats
  • 2 tsp. ground cumin
  • 1 tsp. ground chipotle pepper spice
  • 1 tbsp. garlic powder
  • 1 tsp. black pepper
  • 1 tsp. salt
US Customary - Metric

Instructions

  • Pre heat oven to 375 and spray 12-cup muffin pan with some cooking spray (or coat with a little olive or coconut oil).
    greasing muffin pan
  • Heat a medium saute pan over a medium high heat and add onion, celery, bell pepper, and garlic. Season with a little salt and pepper and cook for 5-6 minutes until you have the raw edge off of the veggies.
    raw veggies cooking in sauté pan
  • Stir in Worcestershire sauce and chicken broth and cook another 5 minutes until all the veggies are tender and the mixture is heated through. Turn off the heat and allow to cool.
    cooked veggies in saute pan
  • In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.
    raw ground turkey in mixing bowl
  • Add in cooked veggies and mix together until everything is well incorporated.
  • Roll the mixture into 12 even balls and place each one in greased muffin pan.
    uncooked meatloaf muffins in muffin pan
  • Bake for 25-30 minutes or until cooked through. Cool and enjoy!
    cooked mini meatloaves in muffin pan

Nutrition

Serving: 1meatloaf muffin | Calories: 123kcal | Carbohydrates: 7g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 216mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 12.8mg | Calcium: 17mg | Iron: 1.7mg

Gluten Free, Kid Friendly Lunches, Low Carb + Keto, Meal Prep, Meat + Chicken, Popular, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

protein packed turkey meatloaf muffins
how to make meatloaf muffins
how to make turkey meatloaf muffins
healthy meatloaf muffins on a white plate
cutting meatloaf muffins with a fork
meatloaf muffins in a muffin pan

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Ines says

    June 15, 2012 at 12:32 pm

    5 stars
    add some shered onion.

    Reply
    • Kim says

      May 20, 2019 at 7:37 am

      5 stars
      Will be doing this with chicken instead and adding some more adian flavors in place of the heat which my stomach can’t always handle. Green onion, ginger, soy sauce instead of salt, a pinch of chili flakes, plus the other spices. 1/2 tsp sesame oil and a bit of maple syrup sounds good as well.

      Reply
      • Dani says

        May 22, 2019 at 2:10 pm

        5 stars
        Hi Kim. That sounds delicious! Hope you enjoy it.

        Reply
  2. Shannon says

    June 15, 2012 at 4:41 pm

    5 stars
    I made something like this a few weeks ago but I included cranberries which helped with the moisture and went perfect with the turkey.

    Reply
    • Pamela says

      July 25, 2017 at 3:20 pm

      5 stars
      Shannon I did too, even brought some to work and it was a Hit!!!

      Reply
  3. Lynn says

    June 16, 2012 at 1:28 pm

    5 stars
    I have been doing Jamie’s turkey muffins since early January. They are awesome. I eat them as often cold than hot….great both ways. I pair it with either veggies, or crackers and low fat mozzarella cheese. It is so easy to make and freezes well too. Yummy! You must try her other recipes too.

    Reply
  4. Sheri says

    June 19, 2012 at 9:06 am

    5 stars
    Made these last night and used darker turkey meat and made sure to chop up the onions and celery very finely. My husband and I LOVE spicy foods, but found these a bit too spicy even for us, and I had not even used the full chipotle measurements. So we’ll probably scale these down in the “heat” department, but it’s a keeper! I had one for breakfast this morning for a great, easy, protein-packed start to the day!

    Reply
  5. Emily Freeman says

    June 19, 2012 at 5:49 pm

    5 stars
    I’ve been making these forever, 40 minutes is way to long to cook these, I do about 22 minutes. I’ve added and eliminated items based on what I have on hand.

    Reply
  6. Adriana L says

    June 28, 2012 at 7:50 am

    5 stars
    I have been making turkey muffins for a while and one of the recipes I use, I cook up the onions & garlic in a pan first and then add some chicken broth & worcestershire sauce to it until it reduces slightly. It makes for some really moist muffins!

    Reply
  7. Jenna Stubbs says

    July 6, 2012 at 1:38 pm

    5 stars
    i love JE’s turkey muffins and so does my 1 yo daughter. its about all she will eat =) i like to add more celery than recc in the recipe plus I love to add cilantro. Gosh cilantro is my go to add-on. And I agree with above post…her recc amount of chili powder is wayyy too much. Just a few shakes of it is PLENTY!

    Reply
  8. Cyndi says

    March 21, 2013 at 3:37 pm

    5 stars
    Just made these for dinner, they turned out awesome!
    I left out the pepper spice and next time I’ll lessen the cumin. Otherwise totally flavorful! Thanks for sharing!

    Reply
  9. Erin says

    May 4, 2013 at 10:15 am

    5 stars
    I also scale back the chipotle pepper a bit, use fresh garlic instead of garlic powder and use one whole egg instead of the eggwhites. Using the whole egg solves the moisture problem and using fresh garlic adds a hint of sweetness that balances the chipotle pepper.

    Reply
  10. Heather says

    May 8, 2013 at 2:06 pm

    5 stars
    Super tasty! I omitted the celery, but added onion, red bell pepper, spinach and mushrooms (sauteed first) to one batch, the other I added red pepper and pickled jalapenos – very good, worth making and freezing for later too!

    Reply
  11. Gina says

    May 15, 2013 at 3:18 pm

    5 stars
    My boyfriend and I LOVE this recipe. We usually add a little greek yogurt for moisture and oats for texture/to hold it together better. Delish!

    Reply
  12. Linda says

    June 7, 2013 at 8:28 am

    5 stars
    Just made these last night…OMG…delish, the family and I loved them. Thanks so much!

    Reply
  13. Gail says

    July 18, 2013 at 5:40 pm

    5 stars
    I LOVE these. I no longer use a muffin pan but just a cookie sheet as it is easier to clean. I HATED cleaning the muffin pan. Just roll into balls and place on greased cookie sheet.

    Reply
  14. Lindsie says

    October 14, 2013 at 7:46 pm

    5 stars
    I use rotel tomatoes to give it a kick and helps make them not so dry

    Reply
  15. Janice says

    November 4, 2013 at 8:37 pm

    5 stars
    I make these all the time. We use grated carrots for the additional moisture.

    Reply
  16. Lewis says

    November 10, 2013 at 11:00 am

    5 stars
    I love these just made them and My Very Very Picky Five year old is eating them. I did a couple of things different added spinach, instead of chipotle pepper I used smoked paprika, used fresh garlic, onion powder, I think the best thing is how versatile these are will be sharing.

    Reply
  17. Sarah says

    November 12, 2013 at 4:58 pm

    5 stars
    I add a little spaghetti sauce to turkey muffins. Adds flavor and moisture. But I made these tonight as directed and they were a bit dry but a found them quite flavorful anyway. (I did use the whole egg instead of the egg whites though, just as personal preference.) Thank you for the recipe!

    Reply
  18. Jennifer says

    November 23, 2013 at 1:21 pm

    5 stars
    I put 1/2 c water in the oats and precooked them for 60 seconds. The turkey muffins were not dry at all. Thanks for sharing this recipe!

    Reply
  19. Brandi says

    January 6, 2014 at 10:35 pm

    5 stars
    If I were to add shredded zucchini. How much do you think I should add?

    Reply
  20. Tiffany says

    January 13, 2014 at 7:50 pm

    5 stars
    Popping these in the oven now ! 🙂

    Reply
  21. Cori says

    January 17, 2014 at 12:01 pm

    5 stars
    I used the lean ground turkey instead of extra lean. It has 8 grams of fat per 4 ounces. They came out super moist and delicious!

    Reply
  22. Renee says

    January 18, 2014 at 2:32 pm

    5 stars
    Just a quick question, how come this recipe is only 121 calories but on Jamie’s site they are 182?

    Delish. I ground up all dry ingredients firsts in small food processor then the same with the veggies before adding them to turkey. Added cilantro too, fresh garlic instead of powder. Super moist

    Reply
  23. Mindy says

    February 26, 2014 at 5:59 pm

    5 stars
    Delicious! I added a whole egg and some red yellow and orange bell peppers and a little veggie broth, I was worried about the dryness but these were so delicious. I didn’t have Chipotle seasoning but added turmeric and paprika. Soooo good.

    Reply
  24. Kim says

    March 27, 2014 at 4:06 pm

    5 stars
    Mine were excellent and not dry at all. Thanks for the recipe.

    Reply
  25. Kelly says

    April 1, 2014 at 6:46 pm

    5 stars
    Please do not cook a full 40 mins. Mine were done in 22 mins with the internal temperature reaching 180+. They should not be dry. Also, play around with the ingredients. I added real mustard, Worcestershire sauce, celery seed (not a fan of chopped celery), red and yellow bell pepper, hot sauce, and some other spices. Turned out great. If you aren’t a fan of chopped onion, liquefy it in the food processor, first. This will also help to make them more moist. I halved the recipe and still got 9 meatball/muffins @ 105 calories each! Yum. Thank you!

    Reply
  26. Lenora says

    April 10, 2014 at 7:16 pm

    5 stars
    I think I will try them with dried cranberries and use poultry seasoning for the spice. Should taste like Thanksgiving!

    Reply
  27. sally says

    April 18, 2014 at 9:56 am

    5 stars
    Hi can anyone help me out?!

    I really want to make these on sunday and keep for the whole week as snacks. Will that be ok? How long will they keep for? Thanks

    Reply
    • Dani says

      April 21, 2014 at 12:25 pm

      5 stars
      Yes! I usually make them on a Sunday and then eat them all week long.

      Reply
  28. Amy and Ben says

    April 21, 2014 at 9:41 pm

    5 stars
    Add green chile! For a tasty New Mexico version. My husband and I are playing the game on diet and these are great for that

    Reply
    • Dani says

      April 22, 2014 at 5:36 am

      5 stars
      Yum! Thanks for the tip:)

      Reply
  29. Carol says

    April 22, 2014 at 3:15 pm

    5 stars
    We make these every other week and love them.
    We dice (using a food chopper) and add to the recipe above:
    1 whole red bell pepper (seeded)
    2 whole zucchini
    A handful of spinach. Usually about 1/2 cup chopped.

    Reply
    • Dani says

      April 23, 2014 at 9:05 am

      5 stars
      Love the addition of all the extra veggies! I’m going to do this myself next time:)

      Reply
  30. carly says

    May 13, 2014 at 8:15 pm

    5 stars
    These are SO good. I replace the chili powder with 2-3 table spoons of siracha and its delicious. great with roasted veggies or cauliflower mash.

    Reply
  31. Gabby says

    July 11, 2014 at 10:07 am

    5 stars
    these are so good. try adding cilantro. gives it so much flavor.

    Reply
  32. Angie says

    July 19, 2014 at 12:04 am

    5 stars
    I make these all the time! Tonight we added red, yellow and orange peppers, an extra sweet onion, handful of chopped baby carrots… basically whatever I have in the fridge and garden get chopped up small and added. I like to use Mrs. Dash Original Blend too – it has a great combo of spices all in one!

    Reply
  33. Grace says

    August 9, 2014 at 10:07 pm

    5 stars
    Could I make these into patties and cook them on the stovetop?

    Reply
  34. Nancy says

    August 24, 2014 at 4:42 pm

    5 stars
    I make these a lot, freeze them and eat them many ways. Easy on-the-go healthy protein. Ground turkey is best- ground chicken is too dry. I use whatever veg. I have on hand. Today’s version was the best- no celery so added 1 medium zucchini and 3 small carrots grated fine added to onion. Super moist! Agree on the spiciness- take it down by at _least_ half. Have ruined more muffin tins than I’d like to admit though with them in spite of a lot of spray. Will try cookie sheet version next time.

    Reply
  35. Jennie says

    November 17, 2014 at 12:29 am

    5 stars
    Love these! I make them all the time! But you spelled her name wrong.. 😉

    Reply
  36. cynthia says

    January 14, 2015 at 2:46 pm

    5 stars
    These turned out delicious. I did adjust the recipe for what I had … substituted Panko Bread Crumbs for Oats, Turmeric for mustard and cut back on the garlic. They’re delicious. Sharing with my friends at the office so they can make healthy choices too.

    Reply
    • Dani says

      January 14, 2015 at 7:37 pm

      5 stars
      So glad to hear it! Thanks for sharing…

      Reply
  37. Cynthia B says

    February 6, 2015 at 1:45 am

    5 stars
    Add a bit of fat (TBS of olive oil) or use ground turkey that’s not 100% breast – still healthy. Adding shredded veggies is also a great idea, but I make something similar every week and I typically add a bit of fat or use the other turkey.

    Reply
    • Dani says

      February 9, 2015 at 2:59 pm

      5 stars
      great tips!

      Reply
  38. Nadine says

    February 20, 2015 at 6:32 pm

    5 stars
    Loved reading through the comments. I used higher fat turkey, pulverized the onion, used spicy mustard, celery seed, added shredded carrots, halved the garlic and pepper and left out the chipotle spice. Very tasty and still quite flavorful. 375 for 30 minutes was perfect. Mine were very moist. So much so that i immediately took them out of the muffin pan and put them on a plate with paper towels underneath because there was liquid at the bottom of the muffin pan. My 11 month old loved them. My extremely picky 4 year old would only eat 3 bites after bribing her with a treat. Someday I will find a healthy recipe we all like!

    Reply
    • Dani says

      February 21, 2015 at 7:32 am

      5 stars
      Feeding the little ones is always a processes, isn’t it?! Your muffins sound delicious!

      Reply
  39. Jenn says

    February 24, 2015 at 4:04 pm

    5 stars
    After the meatballs are cook in the oven, I’m going to cover them in low fat cream of mushroom soup (combined with water) & serve over brown rice.
    Fingers crossed 🙂

    Reply
    • Dani says

      March 2, 2015 at 10:53 am

      5 stars
      Good luck!

      Reply
  40. cecille says

    March 5, 2015 at 2:27 pm

    5 stars
    Hi Dani,

    I love watching your videos and thanks for sharing your recipes. Im just curious though what specific pan are you using in sautéing the veggies in this video?

    thanks,
    C

    Reply
    • Dani says

      March 5, 2015 at 3:27 pm

      5 stars
      It is a calphalon ceramic saute pan!

      Reply
  41. Saras says

    March 5, 2015 at 6:30 pm

    5 stars
    I made a soy version of the meatball. Used soy granules instead of turkey. It turned out yummy. My kids dont like minced meat and hence I, use soy granules so they dont miss the protein part.

    Reply
  42. Saras says

    March 5, 2015 at 7:54 pm

    5 stars
    Made a soy version of the meatball. It turned out yummy. I used soy granules instead of mince meat.

    Reply
  43. Chris Swanzy says

    March 10, 2015 at 3:46 pm

    5 stars
    Finally found a turkey muffin recipe that is moist & flavorful!

    Reply
    • Dani says

      March 11, 2015 at 1:14 pm

      5 stars
      Woot!

      Reply
  44. submissive says

    March 11, 2015 at 1:49 pm

    5 stars
    Hi mrs.spies. I love your website because as a mother of two small children as well and I’m looking for ways to add more veggies to our meals. I’m trying this as I type this, I didn’t have worchestire sauce but I did use soy sauce not a lot though. I will let me know how this turns out. Thanks again:)

    Reply
  45. submissive says

    March 11, 2015 at 5:13 pm

    5 stars
    Hi Dani just finished making these and it’s delicious. My family loved it!

    Reply
  46. Mari says

    April 13, 2015 at 2:59 pm

    5 stars
    I crumbled the turkey meatloaf muffins into your butternut squash/apple soup along with some cooked spaghetti squash and kale. YUM and so filling!

    Reply
  47. Laura says

    May 15, 2015 at 11:20 am

    5 stars
    Hi Dani! I want to make these so bad! But I just found out they don’t have ground turkey where I live, is ground chicken ok to use?

    Reply
    • Dani says

      May 15, 2015 at 11:39 am

      5 stars
      yes! Ground chicken works well:)

      Reply
  48. Kellie says

    July 15, 2015 at 4:41 pm

    5 stars
    I served them with cauliflower “mashed potatoes” and my husband loved them both! (He hates cauliflower any other way). I plan to use the leftovers over a whole grain spaghetti noodle tonight as a meatball alternative.

    Reply
    • Dani says

      July 20, 2015 at 11:26 am

      5 stars
      That sounds great, Kellie. I love the idea of serving them over pasta as an easy meatball substitution – great tip!

      Reply
  49. Lisa says

    September 13, 2015 at 2:50 pm

    5 stars
    I am going to make these.  However, I want to make a big batch for my son in College.  Should I freeze these before or after i bake them ?

    Reply
    • Dani says

      September 14, 2015 at 11:34 am

      5 stars
      I would freeze them after they are baked – although I have never tried it before. Would love to know what you decide and how it goes!

      Reply
  50. Marcia Solomon says

    September 17, 2015 at 12:51 pm

    5 stars
    I’ve always liked adding 1 small container of natural no sugar added applesauce to add moisture. I find muffin meatloaves are terrific on many levels and mine have always frozen well. .

    Reply
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