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category_outlined / Food & Wine
Clean EatingClean Eating

Clean Eating Best of Winter 2013 SPECIAL

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.

Country:
United States
Language:
English
Publisher:
Active Interest Media
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$24.99
9 Issues

IN THIS ISSUE

access_time1 min.
editors’ letter

Every year around the holidays, the Clean Eating team holds a potluck lunch, where we gather to share our favorite cold-weather dishes from the magazine. We fill our bellies with delicious munchies, talk about food and life, and most importantly, enjoy a great afternoon together.This year, we wanted to let you in on the holiday fun and share some of our most mouthwatering seasonal recipes with you. This special issue is jam-packed with 80 incredible meals – including fresh, never-before published recipes and cherished classics as well as staff favorites we love to make time and time again in our own homes.In this easy-to-use recipe collection, we’ve got you covered with quick and satisfying breakfasts, 30-minute chicken dinners, warming soups, stews and chilies, decadent desserts and much more – all…

access_time2 min.
better breakfasts

Buckwheat BlinisWITH APPLE CHUTNEY & COTTAGE CHEESE WHIPSERVES 12. HANDS-ON TIME: 1 HOUR. TOTAL TIME: 1 HOUR.INGREDIENTS:• ¾ cup reduced-fat cottage cheese• 2 tbsp plus 1¾ cups reduced-fat buttermilk, divided• ¾ cup buckwheat flour• ¾ cup whole-wheat pastry flour• 1 tsp baking powder• ¾ tsp baking soda• ½ tsp sea salt• ½ tsp dried thyme• 2 large eggs• Olive oil cooking sprayCHUTNEY• 2 apples, any variety, cored and cut into 1 3-inch dice• 2 jalapeño chile peppers, seeded and finely chopped• ½ large white onion, finely chopped• Juice of ½ lemon• ½ cup unsweetened Sultana raisins• 2 tbsp peeled and finely chopped fresh ginger• 1½ tbsp raw honey• 1 tsp apple cider vinegar• ½ tsp dried thyme• Pinch sea salt and fresh ground black pepper• 2 tbsp chopped fresh mint…

access_time1 min.
tomato & scallion breakfast melts

SERVES 4. HANDS-ON TIME: 5 MINUTES. TOTAL TIME: 10 MINUTES.INGREDIENTS:• 4 whole-grain English muffins, split• ¼ cup nonfat plain Greek yogurt• 1½ tbsp Dijon mustard• 1 tbsp extra-virgin olive oil• ½ tsp dried oregano• 1/8 tsp sea salt• 2 oz reduced-fat sharp cheddar cheese, grated (about ½ cup)• ½ cup grape tomatoes, quartered• 4 scallions, bulbs removed, white and green parts, finely choppedINSTRUCTIONS:ONE: Preheat broiler to high. Place muffins, cut side up on a baking sheet, and broil for 2 minutes or until beginning to lightly brown on edges.TWO: In a small bowl, whisk together yogurt, Dijon, oil, oregano and salt. Spoon equal amounts of mixture (about 1½ tsp) onto each muffin half, spreading evenly to coat. Sprinkle with cheese, tomatoes and scallions, dividing each evenly. Broil for 1 to…

access_time2 min.
mango coconut pancakes

WITH CITRUS HONEY SYRUPSERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 30 MINUTES.INGREDIENTS:• ¾ cup whole-wheat pastry flour• ¾ cup shredded reduced-fat unsweetened coconut• 1 tbsp organic evaporated cane juice• 1½ tsp baking powder• ¼ tsp sea salt• ¼ tsp ground cloves• ¼ tsp ground nutmeg• ¾ cup liquid egg whites or 6 large egg whites• ½ cup 2% milk• Zest of ½ orange• Zest of ½ lime, plus additional for garnish• 1 small mango, peeled, pitted and cut into 1 3-inch dice, plus additional chunks for garnish• Olive oil cooking sprayCITRUS HONEY SYRUP• 1¼ cups peeled, pitted and cubed fresh mango (about 1 mango)• 2 tbsp raw honey• 3 tbsp fresh orange juice• 1 tbsp fresh lime juiceINSTRUCTIONS:ONE: In a large bowl, whisk flour, coconut, cane juice, baking powder,…

access_time1 min.
pecan maple oatmeal

WITH BANANAS & CINNAMONSERVES 4. HANDS-ON TIME: 5 MINUTES. TOTAL TIME: 10 MINUTES.INGREDIENTS:• 1/8 tsp sea salt• 2 cups quick-cooking oats• 2 bananas, sliced, divided• 2 to 3 packets stevia• 2 tsp pure vanilla extract• 1 tsp ground cinnamon, plus additional to taste• ¼ cup chopped unsalted pecans, toasted• 4 tsp pure maple syrupINSTRUCTIONS:ONE: In a large saucepan, bring 33/4 cups water and salt to a boil. Stir in oats and half of bananas, reduce heat to low to maintain a gentle simmer, and cook for 3 minutes, uncovered, stirring occasionally.TWO: When water has been absorbed and oats have thickened, remove from heat and stir in remaining bananas, stevia, vanilla and cinnamon. To serve, top with pecans and maple syrup, dividing both evenly. Sprinkle with additional cinnamon.NUTRIENTS PER SERVING (1…

access_time1 min.
baby spinach & goat cheese omelettes

WITH HONEY TOASTSERVES 4. HANDS-ON TIME: 5 MINUTES. TOTAL TIME: 15 MINUTES.INGREDIENTS:• 4 1-oz slices reduced-calorie or regular whole-grain bread• 4 tsp raw honeyOMELETTES• 3 large eggs• 4 egg whites• ¼ cup skim milk• 2 tsp safflower oil, divided• Fresh ground black pepper, to tasteFILLING• 4 scallions, bulbs removed, white and green parts finely chopped, divided• 2 cups baby spinach, divided• 2 oz goat cheese, crumbled, divided• ½ tsp dried rosemary, divided• ¼ tsp red pepper flakes, divided• ¼ tsp sea salt, dividedINSTRUCTIONS:ONE: Preheat oven to 200°F. Prepare omelettes: In a medium bowl, whisk together eggs, egg whites and milk. In a small nonstick skillet on medium, heat 1 tsp oil, tilting skillet to coat bottom lightly. Add half of egg mixture to skillet, tilting to cover bottom of skillet…

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