Clean Eating

Clean Eating March/April 2020

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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.

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9 Numéros

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1 min.
dig into more ce at

Easy & Delicious Salmon Recipes Salmon makes the perfect meal: It’s both easy to prepare and healthy. Try these delicious recipes any night of the week for a clean, no-stress dinner. Eat More Veg The team behind Jamie Oliver’s latest cookbook shares two recipes that’ll make believers out of meat lovers. Classics Made Cleaner Comfort foods can be healthy. These recipes satisfy your cravings and make you feel good, without all the nutrient-void and processed ingredients your grandma’s recipe had. (White sugar and lard anyone?) GET CLEAN EATING DELIVERED TO YOUR INBOX Did you know you can get the best of Clean Eating delivered straight to your inbox each week? Sign up to receive our top recipes, important health news and exclusive expert tips at Follow us on: BURGER PHOTO BY YVONNE DUIVENVOORDEN, VEG TAGINE PHOTO BY…

2 min.
i’ve got news!

Take It Easy Welcome to our annual Easy edition, which also happens to be our 9th Annual Clean Choice Awards issue – boy, are you in for a loaded issue this month! In case you haven’t guessed, the theme aims to make your life easier, in and out of the kitchen, and one of my favorite features is that every single recipe rings in at 10 ingredients or less, keeping things quick, simple and easy on your wallet. And speaking of limited ingredients, we have two stories that take it a step further. On page 26, you’ll find “Five Weeknight Dinners in Just One Grocery Bag” where a humble little list of just 20 items (plus a few pantry staples) turns out 5 radically different and totally creative dinners. And on page 74,…

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 ( your organic priorities. Drink at least 2 liters of water a day, preferably from a reusable…

3 min.
letters & advisory board

Q/ How can I prevent tossing spoiled veggies every week? A/ Many vegetables, such as beets, cabbage, broccoli, carrots and turnips, boast a longer shelf life. Potatoes, sweet potatoes and most squashes that haven’t been cut will also last a long time in a cool, dark place. To extend the freshness of other items, find a way to keep them moist but not wet. For asparagus, trim one-quarter inch off the bottoms, place in a tub with a half-inch of water and store in the bottom of the fridge. For herbs, wrap the bottom two or three inches of the stems with damp paper towel; store upright and pick as needed, keeping the paper towel slightly moist. Celery stalks can be stored the same as herbs; keep them in the crisper with…

4 min.
3 ways with muffins

Forget the heavy, sugar-laden muffins served at your local coffee shop. These clean, handheld treats are chock full of flavor with soft, fluffy structures that are still strong enough to hold up to a smear or two of spread. (May we suggest a raw nut butter or no-sugar-added jelly?) They also rise to the occasion (pun intended) by addressing three different dietary focuses: You can select from a whole-wheat, Paleo or gluten-free option to satisfy even the pickiest of bake-sale patrons. Whole-Wheat Hummingbird Muffins F Q V SERVES 12. 1¾ cups white whole-wheat flour1 tsp baking soda1 tsp ground cinnamon½ tsp sea salt⅓ cup extra-virgin olive oil½ cup pure maple syrup2 large eggs, room temperature2 ripe bananas, mashed¾ cup drained canned pineapple chunks, divided¾ cup roughly chopped toasted pecans, divided 1. Preheat oven to 325ºF.…

2 min.
down to earth

TASTE SOMETHING NEW When you think of Texas, you likely think of big (leather) hats, big (leather) boots and big (beefy) steaks. The 9th annual Texas VegFest, a passion project of the Texas Veg Foundation, is working to change those associations through education about the benefits of a plant-based diet for the health of humans, animals and the planet. Access to the trade show and its 100 participating companies is free; head to Fiesta Gardens in Austin on April 4 to see what all the buzz is about. DIG IN Is there anything more stunning than a heaping bowl of whole ingredients? We don’t think so, and the folks at America’s Test Kitchen agree. Their new book, Bowls: Vibrant Recipes with Endless Possibilities, delivers just what the title promises – 75 lip-smacking,…