Clean Eating March 2015

It’s National Nutrition Month, but really, every month is National Nutrition Month at Clean Eating. We’ve got a ton of goodies for you this month starting with our 4th annual and biggest Clean Choice Awards to date. We’re saluting the top 100 cleanest packaged foods and household items on the market today after scrutinizing, tasting and trying well over 1,000 health foods and products. Many were delicious, some not so much, but ultimately it was our tough-tomeet-criteria (p. 55) that whittled entries down to 100 shining stars. We did the ingredient analysis, the endless research and suffering the occasional tummy ache for you so that you just have to head to the store and stock up on our trusted picks across 16 robust categories. My personal fave and the most…

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, leading to an improved life – one meal at a time. Eat five to six times a day – three meals and two to three small snacks. Include a lean protein, plenty of fresh fruit and vegetables, and a complex carbohydrate with each meal. This keeps your body energized and burning calories efficiently all day long. 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 two liters of water a day: preferably from a reusable canteen, not plastic; we’re friends of the environment here!…

stacy jarvis ART DIRECTOR OAKVILLE, ON Stacy Jarvis joins the Clean Eating team as art director with over 15 years of experience in art directing, publishing and branding under her belt. When she’s not designing the pages of CE, Jarvis, an avid camper, loves to spend time in the great outdoors – and she also loves to paint: “My mother and I joined a weekly art class, so it’s been a nice break from the daily hustle,” says Jarvis. jennifer davis-flynn WEB EDITOR/JAZZ VOCALIST BOULDER, CO In her off-hours, CE's Jennifer Davis-Flynn can be found singing with the jazz duo, Jazzebel, or hitting the slopes of Colorado. Her journalism career has taken her from Russia to the US, where she's written for a variety of magazines and online publications. lambeth hochwald JOURNALIST NEW YORK CITY, NY “I love delving…

Q: How can I ensure that the packaged food I'm buying is clean? – Miranda Smith, CALGARY, AB A: If you’re anything like me, you try to make as much food at home as possible, but even the most committed clean eaters still need to rely on packaged foods from time to time. The key is to be conscientious about the products you choose. Before putting any product into your cart, scan the ingredient list first. Check for added sugars; many go by names such as dextrose, maltose or fructose. Avoid products that have additives, preservatives or other chemicals that you don’t recognize, and watch out for hydrogenated, modified or fractionated oils – this indicates they have been chemically altered. Note the order of the ingredients, as they are listed in descending…

“I made your Classic Dressing, Heavy on the Veggies (p. 47, November/December 2014) today. Best dressing ever!” – Jean Peplinksi Tell us what you thought of this issue by emailing us at CEeditorial@aimmedia.com. Plus, get bonus recipes and more clean-eating content on social media. LETTER OF THE MONTH CLEAN CONVERT Just tried the Sweet Potato Breakfast Burritos (p. 50, September 2014) and they were absolutely fabulous! Been nervous to try your recipes as they are so different than what is usually the standard, but absolutely love them. Everything I’ve tried has been so good, even my hubby loves them. Keep up the good work_– I’m now a Clean Eating devotee. – Hope Juda, via Facebook YOGURT CONFUSION In the January/February 2015 “We Hear You” section (p. 16), the editor writes that “whole-milk organic or whole-milk grass-fed dairy…

Steak Tacos with Apples & Cilantro SERVES 4. In a food processor, prepare marinade by combining 1⁄3cup ½finely chopped fresh cilantro leaves with ½ cup diced red onion, 1 seeded and diced red bell pepper, 1 minced garlic clove, 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp Worcestershire sauce, ¼ tsp chile powder, 2 tsp Dijon mustard, sea salt and fresh ground black pepper, to taste. Purée until smooth then transfer to a large resealable plastic bag and add 1½ lb trimmed skirt steak cut into 4-inch pieces. Toss until steak is well coated. Seal the bag and refrigerate for at least 3 hours or overnight. Remove steak from marinade and let sit on a dish at room temperature for 15 minutes. Heat a grill or grill pan…