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category_outlined / Food & Wine
Clean EatingClean Eating

Clean Eating November - December 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.

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

IN THIS ISSUE

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what’s fresh at cleaneating.com

Clean Eating Fans Have Spoken Do you have a signature dish that you cook every holiday? Candied yams. I have been able to take the original recipe that was handed down to me and clean it up. I now use organic yams and maple syrup instead of brown sugar or marshmallows. – Laura Pearl Mulled wine. Makes the house smell amazing! – Jeannine Harber Butternut squash bisque. – Michelle Kalac Pilch Sausage and spinach stuffing. Yum. – Shelly Barker Follow us on:…

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tried & true

When it comes to planning a holiday meal, I need to know that the recipes I choose are going to be a smash hit with friends and family. You really only get one shot at making the perfect turkey, brisket, stuffing and pie, so a tried and true recipe is definitely in order. That’s why this issue is going to be your new best friend this Thanksgiving through New Year’s – every single recipe was carefully chosen based on the top-rated and top-reviewed holiday recipes we’ve ever published since launching Clean Eating. Of course, not every meal can be an elaborate smorgasbord, and for that reason we’re also giving you our easiest-ever one-skillet meals that can be made in 30 minutes or less and will leave you with very few…

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meet our experts

Q: I thought bread was highly processed. Why is it a part of the clean-eating lifestyle? _ ROBERTA NICHOLLS, NEW YORK, NY A: Refined grains, in particular, are highly processed as the healthful parts of the grain known as the germ and the bran are removed. Whole-grains, on the other hand, retain the germ and bran and contain nutrients such as fiber, B vitamins, vitamin E and magnesium. In fact, according to a study published in BMC Medicine, people who eat whole grains have a 20% reduced risk of death from all causes. When CE refers to whole-grain bread, we are referring to 100% whole-grain varieties with no additives or preservatives. We suggest reading labels closely and being very discriminating – or even baking your own bread from whole-grain flour. _ ANDREA GOURGY,…

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we hear you!

OBSESSED WITH OATS I just finished eating my Overnight Maple Pecan Oats in a Jar from the September issue (p. 16). This was my first experience with overnight oats and they were fantastic. I’m making more for the rest of the week as we speak. Love the recipes! – Christy Campbell, Casselberry, FL FAMILY FAVORITE I just made your “Just Like Nonna's Frittatas” (p. 48, September 2015), and they were great – my family loved them and they were easy to make. Instead of using grape tomatoes, I cut up tomatoes from my garden; they gave the frittatas a nice, sweet bite. I have made several of your recipes this year, but this is my favorite. – Vaney Stone, Vacaville, CA I read “The Prevent & Heal Issue” today while waiting for my husband to get…

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jill silverman hough

COOKBOOK AUTHOR/WRITER/RECIPE DEVELOPER/PHOTOGRAPHER NAPA, CA When it comes to holiday entertaining, “Having a good time and enjoying family and friends is way more important than presenting a plethora of dishes,” says “3 Ways With Stuffing” (p. 16) photographer and food stylist Jill Silverman Hough. “Stick to the basics and everyone will be more than happy.” Hough also teaches cooking classes in the San Francisco Bay Area and blogs about food at jillhough.com. MARIANNE WREN RECIPE DEVELOPER/FOOD STYLIST TORONTO, ON From running her own catering company to working in restaurants and food styling, longtime Clean Eating recipe developer Marianne Wren has over 18 years’ culinary experience. In the winter, one of her favorite recipe go-tos is roasting beets, squash, turnip and Brussels sprouts with olive oil, sea salt, black pepper and garlic. "The garlic…

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3 ways with stuffing

Apple Maple Stuffing SERVES 10. Preheat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray; set aside. Cut 1 16-oz loaf whole-grain bread into .-inch cubes. Transfer to 2 large rimmed baking sheets; bake for 20 minutes until crispy and dry. Transfer to a large bowl. Add 1 cup slivered raw almonds to 1 baking sheet; bake for 5 to 7 minutes, until golden brown. To bowl with bread cubes, add almonds. In a large skillet on medium, heat 4½ tbsp olive oil; add 1 diced red onion and cook for 8 to 10 minutes, until slightly browned and tender. Add 3 sliced stalks celery, 3 large diced Gala apples, 2 tbsp each finely chopped fresh sage and basil, pinch each red pepper flakes, chile powder and cinnamon,…

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