Food & Wine
Clean Eating

Clean Eating September/October 2019

Clean Eating magazine is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

United States
Active Interest Media
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$10.13(Incl. tax)
$42.26(Incl. tax)
9 Issues

In this issue

2 min.
dig into more ce at cleaneating.com

Meet the Instructor: Beth Lipton Meet Beth Lipton, the instructor behind Clean Eating Academy’s hottest fall cooking classes, Easy, No-Mess 1-Pan Meals and High-Protein Meals for Energy & Fat Loss. Beth is a New York City–based recipe developer, food and wellness writer and resident chef at Middleberg Nutrition, where she teaches one-on-one and group cooking classes. Although Beth always liked to cook, food wasn’t originally a part of the plan. A graduate of University of Southern California’s journalism program, Beth worked as a reporter for a local wire service. Dissatisfied with her job, she signed up for a baking class for fun, and it changed her career trajectory. “My teacher asked me if I ever thought about cooking professionally. He suggested looking into culinary school, and that was that,” she says. Beth’s nutrition…

1 min.
clean eating

GROUP PRESIDENT Jonathan Dorn GENERAL MANAGER Sharon Houghton EDITORIAL DIRECTOR Alicia Tyler CREATIVE DIRECTOR Stacy Jarvis-Paine Editorial EXECUTIVE EDITOR Andrea Gourgy ASSOCIATE EDITOR & FACT CHECKER Alexandra Emanuelli COPY EDITOR Angie Mattison ONLINE EDITOR Maureen Farrar NUTRITION CONSULTANT Antonina Smith CONTRIBUTING CULINARY NUTRITIONIST Beth Lipton Art SENIOR GRAPHIC DESIGNER (MAT LEAVE) Alaina Greenberg GRAPHIC DESIGNER (INTERIM) Judy Yen CONTRIBUTING DESIGNERS Brian Britt, Bianca DiPietro, Erin Lutz SENIOR ELECTRONIC IMAGE SPECIALIST Allan Ruhnke GRAPHIC DESIGNER (INTERN) Patricia Beader Recipe Creators Tiffani Bachus, Karlene Karst, Beth Lipton, Erin Macdonald, Lisa Turner, Marianne Wren Contributors Karen Asp, Jonny Bowden, Rachel Debling, Rejeanne De Jong, Ivy Manning, Lisa Turner Photographers Ashley Capp, Roberto Caruso, Olimpia Davies, Rachel Korinek, Vincenzo Pistritto, Suech & Beck, Karolina Wiercigroch Food Stylists Ashley Denton, Nancy Midwicki Prop Stylists The Props Production AD COORDINATOR Cossette Roberts PREPRESS MANAGER Joy Kelley Marketing & Web MARKETING DESIGNER Judith Nesnadny CONSUMER MARKETING DIRECTOR Collin Stewart EMAIL MARKETING MANAGER Rebecca Schmidt Consumer Marketing CIRCULATION DIRECTOR Jenny Desjean SINGLE COPY SALES…

2 min.
one for all you fit foodies

A recent reader survey revealed that an impressive 70% of you guys are training – and I use the word “training” because that’s exactly what you’re doing (i.e., you’re not doing light stretching in the park and taking the stairs for exercise – not that there’s anything wrong with that). You are pretty avid athletes doing high-intensity interval training (HIIT), group exercise classes, strength training and yoga an average of four times a week, and in many cases, more. When I found out how active y’all are, it made me realize that even though most of you know that CE recipes are a perfect fit for movement – they are rich in protein and healthy fat, infused with complex carbs, made with pure, real ingredients and filled with antioxidants and functional…

2 min.
what is clean eating?

The soul of clean eating is consuming food the way nature delivered it, or as close to it as possible. It is not a diet; it’s a lifestyle approach to food and its preparation. It's about eating real food, for a healthy, happy life. Eat when hungry, stop when full. Find out what macro values reflect your health goals and strive to eat within them. Experiment with various ways of eating, and when you find a diet your body responds well to — be it a clean take on high fat/low carb, Paleo or flexitarian — stick with it. Choose organic whenever possible. If your budget limits you, make meat, eggs, dairy and the Dirty Dozen (ewg.org/foodnews) your organic priorities. Drink at least 2 liters of water a day, preferably from a reusable…

3 min.
letters & advisory board

Q/ I’m trying to cut back on sugar. Are there any easy tricks? A/ Most health experts will tell you that the best way to break up with sugar is to just quit it (and its sweet relatives) cold turkey. The problem with this is it sets up feelings of deprivation, which often lead to diving headfirst into a giant bag of something brightly colored and sticky sweet. We recommend adding things to your meals (rather than cutting out) to help tame the sugar beast: First, choose something sour, like pickles or some turkey slices with mustard. Second, eat more fat and protein, which will help manage blood sugar levels and keep sugar cravings from arising. Third, include more “sweet” spices in your cooking, like cinnamon, nutmeg and vanilla extract. These…

5 min.
3 ways with monk fruit sweetener

Mix in Some Monk Fruit Since monk fruit is 100 to 200 times sweeter than table sugar, a small amount will suffice in cooking or baking. Some products are sweetened only with monk fruit, while others combine it with other sweeteners such as cane sugar, erythritol and dextrose. Read product labels carefully as erythritol can cause digestion troubles in some individuals. In the following recipes, we used between ¼ to ¾ tsp in both sweet and savory dishes to bring balance and richness. We like to pair this product with bold flavors like smoked paprika or the sumptuous caramel of the dates. Instant Pot Pulled BBQ Chicken with Coleslaw SERVES 4.1½ lb skinless, boneless chicken thighs½ cup sliced yellow onion¾ cup unsalted tomato paste2 tbsp apple cider vinegar1 tbsp Worcestershire sauce2 tsp smoked paprika1…