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Healthy Recipes

6 clean-eating recipes from Instagram’s hottest health blogger

Clean-eating recipes can be intimidating. But it isn’t hard if you have instructions from a professional. Food blogger and Instagram sensation (145K followers!) Alice Liveing brings us some delicious clean-eating recipes, straight from her Instagram account. 

Poached eggs, with spicy chorizo, kale, avocado and seeds

Avocado Salad, clean eating alice, by


  • Two whole eggs
  • Three slices of chorizo
  • Half a ripe avocado
  • Large handful of kale
  • Mixed seeds (I use Munchy Seeds)
  • Cider Vinegar


  1. Fill a saucepan with water and a dash of cider vinegar and bring to boil
  2. Once boiled, turn the heat down right away so that it is gently simmering. Break the first egg into a ladle before carefully pouring into the water. Repeat for the second egg.
  3. Meanwhile, cut the slices of chorizo into quarters before placing in a frying pan on a high heat. Once the chorizo has produced a little oil, add the kale to the frying pan and leave to cook until the kale has softened.
  4. Plate up the kale and chorizo and sprinkle with seeds.
  5. Remove the avocado from the skin and slice into segments.
  6. Finally remove the eggs from the water (they should need between 2 and 4 minutes) using a slotted spoon so that all excess water can drain, and plate, seasoning with a little salt and pepper if desired.


Boiled eggs with grilled Parma ham and greens

Egg Salad, clean eating alice, by


  • Two whole eggs
  • Two slices of good quality Parma ham
  • A large handful of fresh rocket
  • 7-10 baby tomatoes
  • A handful of tenderstem broccoli


  1. Fill a saucepan to about ¾ full with water and bring to a boil. Once boiling, carefully place the two eggs into the water using a spoon and leave to cook. (Between 5 and 10 minutes)
  2. Fill a separate saucepan with water and also bring to a boil, before placing the broccoli to cook for about 6 minutes. Once cooked, drain and leave to stand.
  3. Meanwhile, assemble the two slices of Parma ham on a foiled tray and place under a hot grill. Leave for approx. 2-5 minutes or until they are crispy, then remove and leave to stand.
  4. Assemble the fresh rocket and broccoli on a plate.
  5. Remove any excess oil from the Parma ham with kitchen towel before breaking into small pieces using your hands, and then assemble these on top of the rocket.
  6. Remove the eggs from the heat and run under cold water until they are cool to the touch, before removing shells.
  7. Cut the eggs into halves and place on top of the rocket, Parma ham and broccoli.


Turmeric spiced sardine ‘burgers’ with lentils and kale

Sardine burgers, clean eating alice, by


  • One tin of sardines
  • One whole egg
  • Half a red onion, finely diced
  • Garlic
  • 1 tsp Turmeric
  • 150g lentils (I buy the microwaveable packs)
  • 40g Feta, chopped into crumbled chunks
  • A large handful of kale
  • Coconut oil


  1. Begin by heating a small amount of coconut oil in a frying pan and gently fry the garlic and red onion until softened, then remove and place in a bowl.
  2. Put the sardines, turmeric and egg into the bowl and mix until fully combined.
  3. Using your hands, take a small amount of the mixture and begin to form into small round balls, before placing to stand on a plate or chopping board.
  4. Once you have completed this for the whole mixture, heat a small amount of coconut oil in a frying pan before placing a few balls to fry, gently flattening them slightly as they cook with a spatula.
  5. Be sure to flip these after about 2-3 minutes so that they are fully cooked on either side, before removing and plating up.
  6. Next, heat the lentils for one minute in a microwave before plating up and topping with crumbled feta.
  7. Finally, using the hot pan used for the sardine burgers, heat a little more coconut oil before gently frying the kale until softened, and then serve.


Lean beef mince with broccoli rice and roasted parsnip chips

Beef mince, clean eating alice, by


  • 200g lean beef mince
  • 200g chopped tomatoes
  • 1/2 red onion, finely diced
  • Garlic
  • two to three parsnips
  • 100g broccoli
  • Coconut oil
  • Salt and pepper


  1. Preheat your oven to approx. 200 degrees.
  2. Peel the parsnips, and then cut into evenly sized chunky chips before placing in a large pan. Cover these with water and a dash of salt and bring to a boil.
  3. Leave in boiling water for approx. two minutes before draining and leave to stand for a few minutes.
  4. In a microwaveable dish, place approx. 1tsp of coconut oil and heat until liquidised. Pour the coconut oil over the parsnips and then toss until fully covered.
  5. Place the parsnips on a foiled tray and place in the oven to cook for 25-30 mins, turning them halfway through so they are evenly cooked and crispy.
  6. Heat a small amount of coconut oil in a frying pan before placing the garlic and red onion to gently cook.
  7. Once softened, add the lean beef mince and season with a little salt and pepper, as desired.
  8. Stirring often, make sure the meat is all completely cooked before adding your chopped tomatoes. Turn the heat right down and leave to simmer gently.
  9. Meanwhile, fill a saucepan to about ¾ full with water, and put on a high heat to boil.
  10. Once boiling, place the broccoli into to the pan and leave to cook for about 6 minutes or until quite soft. Drain and leave to stand for a few minutes. Using a food processor, blitz the broccoli until it resembles rice.
  11. Remove the mince from the heat and plate up alongside your broccoli rice and roasted parsnips.


Total yogurt with grilled cinnamon banana, pomegranate and chia seeds

Banana Yogurt, clean eating alice, by


  • 170g Total 0% Greek yogurt
  • One whole banana
  • Cinnamon
  • 50g pomegranate seeds
  • 5-10g chia seeds
  • Coconut oil


  1. Empty the Total yogurt into a bowl.
  2. Slice the banana into small, round pieces and cover with a dusting of cinnamon.
  3. In a frying pan, heat a small amount of coconut oil before placing the banana to gently fry on low heat. Once browned slightly on one side, be sure to flip and cook, and then place on top of the yogurt, with an extra dusting of cinnamon if desired.
  4. Sprinkle the pomegranate seeds on top.
  5. Using a mortar and pestle, grind the chia seeds a little before pouring on top of the yogurt.


Chocolate and banana protein pancake with blackberries and pomegranate seeds

pancake, clean eating alice, by


  • Two whole eggs
  • One ripe banana
  • 25g chocolate whey protein (or preferred flavour)
  • Cinnamon
  • Coconut oil
  • 50g blackberries
  • 50g pomegranate seeds


  1. Preheat your grill
  2. Remove the skin from the banana and mash into a puree.
  3. Break the two eggs into a bowl with the banana, add the whey protein and cinnamon and mix until fully combined.
  4. Heat a small amount of coconut oil in a frying pan and then pour the mixture into the pan to cook.
  5. When the bottom of the pancake has cooked, place the entire pan under the grill to cook the top.
  6. Once the whole pancake is fully cooked, plate up and add toppings and a sprinkling more cinnamon, if desired.


Alice, clean eating alice, by

Alice Liveing is a 22-year-old food and fitness blogger. Having personally gone through a life-changing physical transformation, it became apparent to her that diet was vital in weight loss. It’s from there that her passion and enthusiasm for creating simple, tasty, healthy meals begun. Her social media following is growing exponentially. Her Instagram account has grown from 50,000 followers to 145,000 in little over four months. Her account is designed to educate, inspire and help others to achieve and realise that a ‘diet’ need not be boring nor restrictive.

Alice uses the LDN Muscle Bikini Guide to stay in shape.  For more information, visit

Follow Alice on Instagram @clean_eating_alice

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