Asian Soba Noodle Soup with Lemongrass

IMG_1019Soba noodles are made out of buckwheat so they are high in fiber and are a good source of protein because they contain all eight essential amino acids.



  • 5 oz. soba noodles
  • 1 large boneless, skinless chicken breast
  • 8 oz. (2 packages) shiitake mushrooms
  • 1 small yellow onion, chopped
  • 3 large carrots, chopped into small rounds
  • 2 stalks of green onions, chopped
  • 5 bok choy leaves
  • 3 stalks of lemongrass (bought at your local health food store), kitchen string to tie
  • 3 Tbsp. ginger, peeled & minced
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1/4 c. basil, chopped


  1. Remove the hard outer shell of the lemongrass.  Cut into 2 inch-length pieces
  2. Press down with side of knife to open up the flavor.  Tie into a bundle with kitchen string IMG_1004
  3. Bring 5 c. water to a boil.  Chop the chicken into small cubes & add to the boiling water
  4. While the chicken is cooking bring 8 c. water to a boil in a different pot.
  5. Lower heat & add soba noodles, carrot, onion, green onion, garlic, ginger & lemon grass bundle
  6. Then chop the shiitake mushrooms & bok choy             IMG_1008
  7. Add the drained chicken, mushrooms, bok choy & soy sauce into the soup mixture IMG_1014
  8. Cook until soba noodles are done & bok choy is translucent

IMG_1018 Go here for my Hot & Sour Soup recipe

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Chicken with Ginger & Snow Peas



  • 1 & 1/2 lbs. boneless, skinless chicken breast
  • 1 lb. snow peas
  • 2 sliced green onions
  • 1 & 1/2 Tbsp. low-sodium soy sauce
  • 1 Tbsp. minced ginger
  • 2 tsp. sesame oil
  • 1 & 1/2 Tbsp. extra virgin olive oil


  1. Fill a medium bowl with ice and water
  2. Bring a medium pan of water to a boil
  3. Boil snow peas for 2 minutes, drain, and place in ice water to chill
  4. Combine 2 tsp. of olive oil with 1 Tbsp. of soy sauce & minced ginger in a small bowl
  5. Add chicken and toss to marinade
  6. In a large pan, coat with remainder of olive oil and add chicken
  7. Cook until chicken is slightly browned and no longer pink inside
  8. Transfer to cutting board and cube the chicken
  9. In a separate bowl, combine peas, scallions, sesame oil, & the remainder of soy sauce.  TossIMG_5733
  10. Serve chilled peas with chicken & serve



Healthy Panko Breadcrumb Chicken Fingers


If you are ever craving something like a crunchy snack or fried chicken these chicken fingers are the perfect healthy substitute

Ingredients: Yields 2 servings

  • Panko bread crumbs
  • 1 egg
  • 1 large boneless skinless chicken breast
  • 1 Tbsp. extra virgin olive oil
  • Paprika
  • Sea salt & pepper
  • 1 Tbsp. Stubb’s all natural bbq sauce (much less sugar than any bbq sauce) photo-9


  1. In one shallow baking pan or tupperware container fill with beaten egg
  2. In another shallow container fill with panko bread crumbs
  3. Cut chicken into strips
  4. Dip strips of chicken into the egg container and cover with beaten egg
  5. Transfer strips and coat with panko bread crumbs IMG_5568
  6. Transfer the breaded strips of chicken to a large pan coated with olive oil IMG_5569
  7. Once one side of the chicken is brown & crispy, flip, cover panIMG_5570
  8. Cook until the other side is brown & crispy and chicken is cooked through
  9. Serve with a small side of barbecue sauce.  Other topping ideas: Bolthouse yogurt ranch dressing, natural honey-mustard or organic ketchup


Enjoy this protein-filled healthy rendition of chicken fingers for all ages!

Italian Turkey Meatball & Pappardelle Soup


Homemade turkey meatballs are so simple to make and they are delicious in this healthy Italian soup

Ingredients: Yields about 8 (2c.) servings


  • About 1 & 1/2 lbs. ground turkey
  • About 8 oz. pappardelle pasta
  • 1/2 c. Parsley
  • 1/2 Yellow onion
  • 3 Shallots
  • 2 Cloves of garlic
  • 1 & 1/2 c. Kale
  • 1 beaten egg white
  • 3 Tbsp. chicken bouillon
  • 2 Tbsp. Thyme
  • 1  tsp. Italian seasoning
  • 1 Tbsp. Extra virgin olive oil
  • Pinch of salt & pepper to taste


  1. Finely chop the parsley & dice the yellow onion IMG_0799
  2. Saute the onion until translucent & lightly browned


    (I didn’t saute the onions for the first time I made this soup & I would have much rather had them sauteed)

  3. In a large bowl, combine turkey, egg white, sauteed onion, parsley,  salt & 1 Tbsp. thymeIMG_0800
  4. Roll turkey mixture into bite-sized meatballs.  Place in large pan coated with olive oilIMG_0801
  5. Saute until browned on sides and cooked through yet still juicy.  Set aside.  IMG_0806
  6. Mince the shallot & garlic.  Saute in a soup pot with a little olive oil until lightly brownedIMG_0810
  7. Bring 8 c. of water to a boil
  8. Add chicken bouillon, thyme, Italian seasoning & cracked black pepper IMG_0816
  9. Add pappardelle pasta. Cook on medium-high until cooked al dente (still firm) about 20 min IMG_0817
  10. Add kale & turkey meatballs.  Cook until kale is wilted
  11. Serve & enjoy


I normally steer clear from all white carbs, however, I will occasionally make an exception for the pappardelle pasta.  It has such a great texture and is perfect for this healthy Italian-style soup.


Food Fotography

I have always loved the creativity of photography and experimenting with viewing the world through a different “lens.”  YES, I am that girl who makes everyone at the table wait to take a bite so I can take pictures of the dish.

I am taking a photography class this quarter in which we were required to purchase a DSLR camera.  I have yearned for a high quality camera like this since my photography classes in high school and am so happy with my purchase.

Here are some updated photos of previous recipes along with some “Sunday Funday” food taken with my new camera:

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Recipes & Links: 

Healthy Chicken & Black Bean Tostada

The Best Salad. 

Grasings: Carmel, CA

Cafe Rustica: Carmel, CA

I will do my best to take recipe pictures with my professional camera from now on.  Sometimes when I’m on my way out the door I’ll have to revert to the convenient iPhone camera… Otherwise, I believe you will enjoy the new & improved pictures for Carly’s Clean Cuisine!


Rosemary Chicken with Pine Nuts


This is one of my go-to healthy chicken meals.  It’s quick & simple and has a delicious sweet & tangy flavor.



+ Chicken breast

  • 1 Boneless, skinless chicken breast
  • 1/4 c. soy sauce
  • 1 tbs. honey
  • 1/8 c. pine nuts
  • Fresh rosemary to taste


  1. Preheat oven to 375 degrees
  2. In a small bowl, mix the soy sauce and honey together
  3. Place chicken breast in a cake pan or oven-safe dish
  4. Add the soy sauce & honey mixture onto the chicken.  Sprinkle with fresh rosemary IMG_3405
  5. Option: If you want to marinade it, let it sit in the refrigerator for 8 hours.  I have never let it sit to marinade because I usually don’t have time and it still has a ton of flavor.
  6. Place chicken in oven and bake for 25-30 min. until the chicken is no longer pink
  7. While the chicken is cooking, lightly toast the pine nuts in a small pan until browned IMG_3408
  8. When the chicken is done baking, top with pine nuts and remainder of the sauce from the pan.
  9. This dish pairs well with Asian Style Green Beans


 Abundant Food for an Abundant Lifeheart-iconCarly

Stuffed Chicken with Spinach & Goat Cheese


This unique chicken recipe is much easier than it looks & once you learn the quick way to stuff a chicken breast there are endless different ingredients you can experiment with.

Ingredients:  Makes 4 servings 


+ 2 Large Chicken Breasts

  • 2 large chicken breasts
  • 1 Tbsp. extra virgin olive oil
  • 3 c. fresh spinach
  • 6 Tbsp. goat cheese
  • 2 garlic cloves
  • Sea salt & pepper to taste


  1. Preheat oven to 400 degrees
  2. Saute the spinach and garlic on a pan lightly coated with 1/2 Tbsp. olive oil until spinach is wilted


    You can stuff much more spinach into the chicken than you would think because it shrinks drastically when sauteed

  3. With the raw chicken breasts, cut a slightly U-shaped pocket into the middle of the chicken breast.  Be careful not to cut too close to the edge to avoid puncturing a hole through the other end of the breast (Leave about 1/2 in. border on the sides of the chicken breast)
  4. Insert 3 tablespoons of goat cheese and 1/2 of the sauteed spinach into each of the two chicken breasts. Be careful not to overstuff & make sure to push all the way towards the back of the pocket
  5. In the same pan, saute the chicken with 1/2 Tbsp. olive oil on medium- high until both sides of the chicken breasts are browned
  6. Transfer chicken from the pan to an oven-safe container that is not shallow IMG_3358
  7. Bake for about 10 min. until the chicken is no longer pink or until juices run clear IMG_3359
  8. Cut breast in half and serve with a side dish of your choosing

If you happen to have some extra spinach that couldn’t be stuffed, serve alongside chicken as well

Enjoy this flavorful & unique way to make a protein-filled dinner & incorporate those leafy greens!

Abundant Food for an Abundant Lifeheart-iconCarly

Healthy Chicken Bowl with brown rice & black beans

This dish is based off of the Chipotle burrito bowl. The burrito bowl at Chipotle is a healthy & fresh option because they offer brown rice rather than white rice.  With this recipe, you can make your favorite burrito bowl at home.


  • Boneless, skinless chicken breast
  • Brown rice
  • Black Beans
  • Bell pepper (color of your choosing)
  • Onion (type of your choosing)
  • Minced garlic
  • Avocado
  • Salsa of your choosing
  • Sea salt & pepper


  1. Cook the brown rice in a rice cooker or on the stove.
  2. Chop the chicken into bite-sized cubes, add a little salt & pepper, saute to cook until browned.  Set aside
  3. Chop the bell pepper & onion into slices                                                                                IMG_4546
  4. Saute the bell pepper & onion with minced garlic until browned                         IMG_4547
  5. Add the cooked brown rice to the veggies while microwaving the black beans.  Mix togetherIMG_4548IMG_4549
  6. Add the cooked black beans & the sauteed chicken to the mixture IMG_4551
  7. If you made more than one serving, place the remainder in a tupperware container to be saved
  8. Then serve up 1-2 c. of the mixture for your serving
  9. Top with avocado & your favorite salsa


Don’t forget to vary the meats & veggies to create your favorite bowl!

Abundant Food for an Abundant Lifeheart-iconCarly

Chicken, Kale & Mushroom Soup

Happy New Year!


Try not to get too caught up in overwhelming new years resolutions.  Instead, try making short term goals to work towards.  For your nutrition & fitness goals, Carly’sCleanCuisine recipes & tips are a great resource

I usually use a chicken bouillon for the base of my soup, but this time I found a miso soup base. Kale tastes great in soups and adding it will get your dark green veggies into your diet!  I always like to make enough soup to have leftovers for the week, that way, I don’t have to cook that meal for the whole week.

Ingredients: Makes 8 (2 cup) servings


  • A base for the soup: Chicken Bouillon or Miso soup broth
  • 2 chicken breasts
  • 1 8oz package of mushrooms
  • 8 kale leaves
  • 2 stalks of leeks
  • 2 green onions
  • 3 celery stalks
  • Optional, for a more hearty soup: 1 c. cooked brown rice


  1. In a large pot, boil water on high on the stove, add in 3 & 1/2 Tbsp. of chicken bouillon
  2. While water is boiling, cut up chicken and add in, turn down to medium-high.  Cook for about 15 min.
  3. While the chicken is cooking, slice the leek in half lengthwise & chop into thin piecesIMG_4137IMG_4139
  4. Chop up all the rest of the veggies: Mushrooms, kale, celery & green onions IMG_4140 IMG_4144
  5. Add the vegetables in with the chicken & broth.  Turn the stove down to medium IMG_4146
  6. Instead of adding brown rice to the soup, I like to cook it on the side so that I can add it in whenever I feel like I need a more hearty soup
  7. Let simmer for about 10 min. Then serve!


Let the soup cool down for about a half an hour to an hour.  Then, divide the remainder of the soup into tupperware bowls and store in the fridge.


I love soup because it’s a great way to get your veggies & protein into your diet and still fill you up.

Abundant Food for an Abundant Lifeheart-iconCarly

Healthy Black Bean & Chicken Tostada

Healthy Chicken & Black Bean Tostada

This is one of my favorite go-to lunch or dinners when I’m craving Mexican food.  Quesadillas are a college student staple food because they are one of the easiest things to make but they have absolutely no nutritional value.  They are nothing but fat & carbs and they lack protein to keep you full & satisfied.  This healthy tostada is the perfect solution for a quick & healthy Mexican fix!


+ Chicken

+ Chicken

  • 100% whole wheat tortillas (My favorite are the olive oil whole wheat tortillas from Trader Joe’s)
  • 1 Tbsp. olive oil
  • 1/8 c. feta cheese
  • 1/4 c. black beans
  • 2 finely chopped romaine lettuce leaves
  • 1/3 part of a large chicken breast
  • 1/4 of an avocado, diced
  • Your favorite salsa
  • Salt & pepper


  1. While microwaving the black beans, saute diced chicken in a pan coated with 1 tsp. olive oil, add  salt & pepper to taste, cook until browned on both sides
  2. Once chicken is done sautéing, remove from pan & set aside with black beans
  3. Saute the tortilla in the pan coated with 1 tsp. olive oil on medium-high
  4. Once one side is browned, flip and top with feta cheese; turn heat down to low

    tip: cover with lid for the cheese to partially melt easier

    tip: cover with lid for the cheese to partially melt easier

  5. Top with black beans, chopped lettuce, diced avocado, salsa & chickenIMG_4086IMG_4099

Enjoy this crunchy, quick & healthy tostada! You can always make it your own by changing up the salsa & cheese.

Abundant Food for an Abundant Lifeheart-iconCarly