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category_outlined / Food & Wine
Clean EatingClean Eating

Clean Eating January/February 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.

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

IN THIS ISSUE

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dig into more ce at cleaneating.com

12 Hearty Soups & Stews for Winter There’s a chill in the air and you’re craving some cozy. Time to pull out your stockpot along with your wool sweaters because soup season is here! We have all the clean soup recipes you need to keep warm all winter long. cleaneating.com/wintersoups DON’T MISS A THING 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 cleaneating.com/newsletter. EFFECTIVE WAYS TO BOOST YOUR IMMUNE SYSTEM These simple tips and healing recipes will keep your immune system strong even when everyone around you is coughing and sniffling. cleaneating.com/boost-immunity 7 FOODS TO HEAL YOUR GUT Digestive diseases affect an estimated 60 to 70 million people. Here are 7 foods…

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my first whole30

I’ll never forget my first Whole30. It was in May of 2015. I got our entire office, several friends and my husband on board, and let me tell you, we meant business. We read the book cover to cover and made sauces and condiments to have on hand for “trying” moments of flavor desperation. I was the leader of our Whole30 wolfpack and circulated the daily emails from Whole30 to the rest of the group to cheer us on. After just days, my friend Paul took notice of our glowing skin one night when we went to see the cherry blossom trees in full bloom here in Toronto. Shortly after, we started to notice the unbridled energy we had, clear focus and renewed sense of positivity – as well as the…

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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…

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lose weight, feel great

Being a health and nutrition correspondent means that companies frequently send me their products, and ask for my stamp of approval. Most of the time I dive into research, give the product a try, and send the company honest feedback about what they’ll need to change before I’ll recommend it. Plus my hectic job and my determination to stay fit means I’m always hunting for a quick and nutritious way to fill up on nutrients my body needs. So I can confidently say, “I’ve tried it all”. Last Tuesday work was especially hectic, but I’d booked with my $200 an hour personal trainer, Tony, a triathlon winning, organic-to-the-bone fitness guy with a ten mile long track record of whipping the “who’s who” into shape in record time, so I had to…

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letters & advisory board

Q/ What can I do with my extra fresh herbs that isn’t making a pesto? A/ In the food business, most chefs abide by the rule, “first in, first out.” Delicate grocery items like fresh herbs should be the first items used after purchase to maximize flavor, but there always seems to be leftovers. Whipping up an herbed ghee to add to plain proteins and starches can elevate dishes and be an impressive yet simple method to make use of the remaining greens. Rosemary, thyme, marjoram, lovage, chervil, savory and flat-leaf or curly parsley all work beautifully. But stay away from basil, mint and cilantro. Basil bruises too easily, while mint and cilantro don’t fit the flavor profile. For ½ cup of ghee, use 2 tbsp of potent rosemary, thyme, marjoram and…

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mailbox

Be social! Get in touch with us. Share your meals, thoughts, praise – and even hell raise! – by tagging #CLEANEATINGMAG in your social posts or taking fingers to the ol’ keyboard to send an electronic message to CEeditorial@aimmedia.com. Insta Love ♥ Oh My Gourd! @JENS_RANDOM_ADVENTURES Turkey & Mushroom Ragu–Stuffed Acorn Squash, a perfect fall meal! Bountiful Bowl @TODAYSPLATE Here we have the Swiss Chard & Curried Chickpea Salad as seen on the cover of the Nov/Dec issue of Clean Eating magazine. Get the recipes at cleaneating.com! DON’T FORGET TO FOLLOW US! Get bonus recipes and more inspiring clean-eating content on social media.…

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