If you’ve been following along and are inspired by the amazing results of the contestants, we want to help you jump on this healthy bandwagon! Below you will find some recipes to get you started on your journey to success by eating the clean foods Dr. Ian touts in his plans. In his book, Clean & Lean: 30 Days, 30 Foods, A New You! Dr. Ian shares a plethora of recipes that are not only clean but are also fun (and easy!). Why not try some Grow Farm Texas eggplant for a delicious Greek Salad-Stuffed Roasted Eggplant or Coast Tropical mangos in the delicious Sesame Shrimp and Mango Shirataki Noodles?

The best part is that even if you aren’t fully doing the challenge but would love to adapt some of the recipes and guidelines into your healthy eating plan, you can. So, what are you waiting for? Start with these two recipes below and check out the blog soon for more!

Greek Salad-Stuffed Roasted Eggplant

Serves 4

2 medium Globe eggplant
Organic olive oil
Sea salt and freshly ground pepper, to taste
1 small red onion, very thinly sliced
½ cup red wine vinegar, plus more as need
1 cup organic grape tomatoes, halved
1 cup organic yellow cherry tomatoes, halved
½ English cucumber, quartered lengthwise
1/3 cup pitted Kalamata olives, halved
4 ounces organic feta cheese, finely diced or crumbled
2 tablespoons finely chopped fresh oregano or 1 tablespoon dried

Preheat oven to 400F. Line a baking sheet with parchment paper. Halve the eggplants horizontally through the stem. Score slashes into the flesh with a sharp knife, brush them with olive oil, season with salt and pepper, and place them cut-side down on the baking sheet. Roast in the oven until the skin has darkened and begins to collapse 35 to 40 minutes. Carefully turn the eggplant halves upright to cool.

Put the onions in a small bowl and pour the vinegar over them. Let stand while the eggplant roasts.

While the eggplant cools, put the tomatoes, cucumber, and olives in a bowl and toss gently to combine. Drain the onions and add them to the salad along with the oregano. Drizzle a little fresh red wine vinegar and some olive oil over the salad, season lightly with salt and pepper and toss gently to combine.

Spoon ¼ of the salad onto each eggplant half and garnish with feta to serve.

Sesame Shrimp and Mango Shirataki Noodles

Serves 4

16 medium organic raw shrimp, peeled and deveined
Juice of ½ lemon
1 bay leaf
Two 4-ounce packages shirataki noodles, drained
¼ cup rice wine vinegar
2 tablespoons organic tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon toasted white sesame seeds, plus more for garnish
½ teaspoon organic honey
Pinch red flakes, optional
1 ripe mango, peeled, pitted, and finely diced
¼ cup chopped fresh cilantro
¼ cup fresh chopped mint
½ cup fresh mung bean sprouts, optional

Fill a saucepan with 2 quarts of water, add the lemon juice and bay leaf and bring to a boil over medium-high heat. Add the shrimp, lower the heat to medium-low, and simmer until the shrimp are cooked through, 4 to 5 minutes. Drop the noodles in the water, turn off the heat, and let stand for 1 to 2 minutes to heat the noodles through. Drain the noodles and shrimp in a colander and transfer them to a mixing bowl.

Meanwhile, in a small bowl, whisk together the vinegar, tamari, sesame oil and seeds, honey, and chili flakes together until combined. Pour the dressing over the noodles and shrimp, add the mango, cilantro, and mint, and using tongs, toss the noodles until evenly coated in the dressing.

Divide the noodles among 4 shallow bowls and garnish with bean sprouts and sesame seeds.

All recipes copyright Dr. Ian Smith