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Clean EatingClean Eating

Clean Eating June 2015

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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9 Issues


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what’s fresh at

What fresh foods are you looking forward to eating this summer?"Strawberries, big juicy tomatoes, still warm from the garden. Fresh green beans. Lots of fresh herbs. Everything, really." – Katie Guthrie"Asparagus and fresh Niagara peaches." – Barbara McGuirk Gray"I just picked three radishes from my garden. Already been eating lettuce and spring onions. Yummy!" – Lisa Marie Wickham"Whatever is in season and super cheap!" – Suzi LubiGarlic Herb Zucchini Noodles with LobsterEggs Poached in Spicy Tomato SauceGreen Goddess Pasta Salad with ChickenFollow us on: ■…

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hello summer

Drunken Island Salad with Curried Pineapple Vinaigrette, p. 54No two words in this life are better than these. At theCEeditorial offices we get so amped up over the sunny season that we have to consciously go back over our summer issues with a fine-tooth comb before press time to make sure we didn’t overkill the holy word. One year, every single feature had the word “summer” in the headline (we caught it, don’t worry). But it’s a true testament that our excitement borders on neurosis.But how can you not be obsessed? Long days of uplifting sunlight, cottage weekends, farmers’ markets, grilling, eating dinner out back, beach days, vacation days, sunblock, a juicy peach trickling down your chin, cocktail hour on the deck and bare feet All of that deliciousness…

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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, 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 ( 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!…

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meghan markleACTRESS/FOUNDER OF THE TIG LOS ANGELES, CA & TORONTO, ONWhile she’s best known for her role on the hit TV show Suits, actress Meghan Markle’s “desire to share my love and passion for all things food, travel and fashion” led to the launch of her lifestyle blog Markle is also a UN Advocate for Women’s Political Participation and Leadership. In her downtime, she enjoys cooking, “playing a mean game of Scrabble” and trail running with her dogs.karen morseFREELANCE WRITER/PERSONAL HEALTH COACH MENLO PARK, CA“I love learning about new foods and researching their healing properties,” says Karen Morse, a personal health coach and writer who penned “Superfoods” (p. 26) for this issue. To gain inspiration for her articles, Morse likes to explore the bounty of local farmers’ markets in…

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meet our experts

Q: What is the best way to pair herbs with certain types of foods?– Dani Webber, GRAND FORKS, NDA: There aren’t really any hard and fast rules for what herbs go with what, but I can suggest a couple of strategies. First of all, look to classic combinations or ones you’ve enjoyed before – for example, salmon is often paired with dill, and tomato sauce often includes oregano. To put your own spin on things, use herbs that are different but similar. Tarragon makes a good substitution for dill, while the aroma and flavor of marjoram is similar to oregano. I also think of herbs as generally either light and bright or more earthy and intense, so another strategy is to think about which dimension you want to add to…

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our culinary & nutrition advisers

jonny bowden PhD, CNSBoard-certified nutrition specialist, motivational speaker, author and expert in the areas of weight loss, nutrition and health.tiffani bachus and erin macdonaldCo-owners of the U Rock Girl nutrition and training program (, registered dietitians and nutrition, fitness and wellness experts.james smith MBACulinary Programs and Operations Chair at Centennial College with over 25 years of culinary, academic and leadership experience. He completed his culinary training at George Brown College.heather bainbridge BSc, MA, EdM, RD, CDNCertified dietitian-nutritionist and registered dietitian who specializes in counseling clients to achieve a healthier weight and improve conditions including type 2 diabetes and heart disease.julie o’hara BAClean Eating's Resident Foodie, food and travel writer and recipe developer. Her work has been featured in Shape, Vegetarian Times, SELF and National Geographic Traveler, among other lustedClean…