Food & Home


A Week’s Worth of Easy, Healthy Cooking from Clean Food Dirty City’s Lily Kunin

Lily Kunin has Instagram to thank for jump-starting her gig as a food blogger, health coach, and now, proprietress of a chic new wellness center. Kunin, who started snapping pictures of her colorful, photogenic meals—often delicious-looking vegetable bowls—quickly amassed a following @cleanfooddirtycity. Since then, she’s quit her day job, written a cookbook (Good Clean Food), built a robust collection of recipes on her blog (Clean Food Dirty City), and most recently, opened Clean Market, a one-stop wellness shop on New York’s Upper East Side that’s got everything from cryotherapy and an infrared sauna to IV drips and adaptogenic lattes. So Kunin is just a little time-starved; her weekday cooking strategy involves a little weekend planning—and lots of leftovers. “I like to repurpose leftover ingredients from one recipe to make something else,” she says. Kunin also leans heavily on her CSA for organic vegetables to make easy pastas, veggie bowls, and paleo pizzas. “The key is I stock my fridge with the basics—avocados, greens, eggs,” she says. “That keeps things super easy and casual during the week.”

Kunin’s Picks

  • Rice Vermicelli Bowl with Lime Peanut Dressing

    Rice Vermicelli Bowl with Lime Peanut Dressing

    “Rice-noodle bowls are refreshing yet hearty. Sometimes I swap out the rice noodles for kelp ones or add in spiralized veggie noodles for more greens. I always add lots of crunchy lettuce, nuts, and crispy shallots.”


  • Black Rice and Roasted Mushroom Bowl

    Black Rice and Roasted Mushroom Bowl

    “Many of my weekday meals start with a grain—in this case, black rice—vegetables, avocado, and an egg on top. I add a big forkful of raw sauerkraut or kimchi, plus whatever other vegetables I have lying around. My boyfriend likes to pick up chicken or grass-fed skirt steak from our local Brooklyn butcher to make it a heartier meal. And we repurpose all the ingredients for additional meals throughout the week.”


  • One-Pan Egg and Greens

    One-Pan Egg and Greens

    “I have sensitive blood sugar, so I like to have protein and healthy fats, like eggs, with greens in the morning. I almost always top it with an avocado and red pepper flakes or one of my favorite hot sauces. In the summer, I pair it with a coconut butter collagen matcha; in the winter, I like a big mug of bone broth.” 


  • Middle East–Inspired Wedge

    Middle East–Inspired Wedge

    “I’ve been getting a ton of lettuce in my CSA, so wedge salads are a go-to. I throw the wedges on the grill to get them nice and charred, then top them with crispy chickpeas and a hefty bit of tahini or whatever dressing I have on hand. It’s fun to switch up the spices and dressings.” 


  • Lily's Cookie Dough Bars

    Lily's Cookie Dough Bars

    “I’m often on the go, and I like to have a little snack on me at all times. These double as a protein snack or a sweet treat at the end of the day. They really taste like cookie dough! The recipe was originally on my blog, and it quickly became so popular that I also had to include it in my cookbook, Good Clean Food. I always make two batches because they fly out of the house.”