Clean Eating for Two

“Clean Eating for Two is a clear, sensible approach to cooking whole, healthy meals at home. I especially appreciate the portions; as the cook in the family, I always make too much. The recipes for portion sizes in Clean Eating for Two are thoughtfully relevant for busy individuals who need quick, healthy, delicious recipes for two people with appropriate one-serving portions. As a metabolic detoxification expert, I truly appreciate the addition of the beneficial qualities of ingredients the recipes utilize to supplement a healthy lifestyle.” –Dr. Loretta T. Friedman, chiropractor, holistic nutritionist, and toxicity specialist“In Clean Eating for Two, registered dietitian Mary Opfer explains the concept of clean eating in a way that is doable, enjoyable, and healthy. It’s also inclusive of many clean foods including fresh, frozen, and canned which are all highly nutritious and affordable. Clean Eating for Two is a perfect cookbook for those looking to cook for only one or two people–or cooking for themselves or a couple for the first time.” –Toby Amidor, MS, RD, CDN, FAND award-winning nutrition expert and Wall Street Journal best-selling author of The Easy 5 Ingredient Healthy Cookbook and The Healthy Meal Prep Cookbook“Whether you are DINK or empty-nesters, cooking for two is tough. We’ve all overcooked (or overshopped) and tossed tons of great food away. This book not only provides you with strategies to avoid food waste, but fine-tunes the art of creating delicious and healthy meals for two. With a myriad of recipes organized into difficulty levels like one pot, five Ingredients, or quick, it’s simply a case of grabbing the ingredients you have on hand, and voilà–you’ve got meals for two. Priceless.” –Amanda Archibald, RD, founder of The Genomic Kitchen

MARY OPFER is a registered dietitian nutritionist with a master’s degree from Teachers College at Columbia University. She is the founding clinical professor of culinary nutrition in the Master of Science in Nutrition and Dietetics Program at Pace University. Mary combined her restaurateur career with her food science expertise to develop original recipes that appear in well-known cookbooks.

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