This is your last week to win a free course at the Clean Eating Academy, launching at the end of September! Register to win: https://www.aimhealthyu.com/courses/clean-eating-academy
Crispy cabbage? Check! Spicy Jalapeño? Check! Tender, spice-rubbed sea bass? CHECK! Give our simple Grilled Fish Tacos with Jalapeño Slaw a try once you've dusted off the old grill!
We're looking for your most creative recipe ideas using one or more of the Clean Choice Award-winning products! No need to send a complete recipe - just a few sentences explaining your idea. The top prize is the opportunity to have your idea converted into an actual recipe and published in a future issue of Clean Eating magazine! The first place winner, as well as nine runners up, will also receive gift packs from 10 winning companies.
So what are you waiting for? Get all the details on our fabulous contest at cleaneating.com/cleanchoicecontest!
The chef, food writer and author of Cook Yourself Sexy loves her spices, and instead of creating a new seasoning blend for each meal, Candice recommends making one of her blends that will add flair to any recipe throughout the week.
INDIAN MEDLEY
2 parts curry powder
1 part ground cumin
1 part ground coriander
1/2 part ground ginger
pinch sea salt
Storage: In an airtight container in a cool, dry place.
Uses: Great for spiced curry rice, curry chicken salad and curry tuna salad sandwiches.
ASIAN SPICE SHAKE
1 part lime zest
1 part orange zest
1 part togarashi spice blend
1 part toasted sesame seeds
pinch sea salt
Storage: In an airtight container in the fridge.
Uses: Add flavor to stir-frys, seafood or to any Asian-inspired dressing or marinade.
HERBED SALT
1 part oregano flakes
1 part ground basil
1 part lemon zest
1/2 part dried lavender
1/2 part sea salt
Storage: In an airtight container in the fridge.
Uses: Perfect for seasoning fish or jazzing up a pasta dish.
Our reader Shawn went against habit and whipped up this vegetarian dish one night. Here's what he had to say:
"I made this because I had some cauliflower that needed to be used up, and this was so different from what I usually eat. I didn't really expect to like it. The flavors are amazing, and it is so filling and satisfying. Who knew vegetarian could taste so good?"
See if you agree! Give our Indian-Style Lentil & Cauliflower Biryani a try.
Trade the deep-fried version at your local sports bar for these baked Spicy Chicken Wings, crisp and golden on the outside with a spicy schmear and, of course, an irresistible blue cheese sauce!
For a brief period of time quite a few fortnights ago, the Clean Eating crew formed a juicing club. We vowed to replace unhealthy snacking tendencies with fresh fruit-and-veggie juices. And we did – all of once.
The documentary follows Australian Joe Cross, an overweight, food-loving entrepreneur suffering from a rare and chronic autoimmune disorder. Upon learning the statistic that 70% of diseases are caused by one’s own behavior, Cross devises a master plan to lose the extra 100 pounds he’s been lugging around – mostly in his gut – and get off his steroid medication.
The answer? Juicing. Cross undertakes a 60-day juice cleanse, spending 30 days in New York City and the following 30 days on the road driving across the United States and educating people he meets along the way.
As Cross’ story winds down and we see the spectacular results he’s accomplished in just 60 days of juicing pure produce, another tale begins – that of 429-pound, long-haul trucker Phil Staples, one of many overweight people Cross encounters while driving cross-country. We then follow Phil as he undergoes a similar and equally inspirational transformation, one that is far more emotional. There was nary a dry eye among the Clean Eating audience members.
Such drastic measures aren’t always necessary or healthy (especially among clean eaters!), but we can’t deny that too many people neglect their micronutrient-rich produce intake. On average, the general population donates a mere 5 to 10% of each meal to Mother Nature’s gorgeous orange, red, purple, yellow and green offspring. One juice Cross mentioned in the Q&A that had us swooning was the watermelon-pineapple-ginger blend he favors in the morning.
Joe Cross and our online editor, Jess.
Be sure to consult a physician if you want to undertake a cleanse. I’m planning on committing to a three-part, 15-day detox: five days of juice and food (lean proteins, produce and whole grains), five days of pure juice and back to the juice-food combo for the final five days. I’ll definitely blog along the way and, in the meantime, check out Fat, Sick & Nearly Dead and Cross’ blog, which is packed with awesome juice recipes.
Our nutrition expert and Ask The Doc columnist Jonny Bowden is a guest on the Hallmark Channel's Home and Family Show, along with Christina Milian and Denise Austin. He'll be shedding some light on the myths of cholesterol and heart disease!
Garrido’s
Where: Austin (downtown)
Chef: David Garrido
Garrido’s is housed in a modern condominium development on the west end of downtown (near Shoal Creek). The bright, creative food of Chef David Garrido includes delicious bocaditos (tiny bites) and both small plates and platters with a variety of Mexican-inspired fish and meat preparations. Many dishes incorporate local and organic vegetables with clean, spice-forward flavors. When the weather is beautiful, enjoy lunch or dinner on an expansive outdoor patio. garridosaustin.com
Uchi
Where: Austin (South Lamar)
Chef: Tyson Cole
Diners looking for Japanese-influenced food with modern twists can find that and more at Uchi, a popular dinner spot just south of downtown Austin. The menu features sustainable, traceable fish and locally sourced produce. Standouts include hot and cool dishes such as raw crudo and carpaccio plates, sushi and sashimi, and yakimono, a Japanese method of preparing meats and seafood on charcoal grills. Omakase-style tasting menus are also available. uchiaustin.com
Whole Foods Market
Where: Austin (downtown)
This flagship store is a core attraction of the corporate headquarters (including the Whole Foods Market Culinary Center) for the world’s largest retailer of natural and organic foods. A staggering selection of nutrient-dense foods are on offer for casual dining inside the store, at outdoor patio tables, for takeout orders and even via downtown bicycle delivery. Hot and cold self-serve food bars include vegetarian, vegan and gluten-free options. A series of cuisine-themed mini-restaurants throughout the complex serve everything from light wraps and soups to fresh tacos, Japanese foods and even Texas-style smoked barbecue. wholefoodsmarket.com/stores/lamar
Did you know that it may take you as many as 15 tries of presenting the same food before your finicky eater actually tastes it? It’s probably no surprise that researchers have found that most parents give up after only a few attempts. After all, in our time-starved world, it’s tough enough to get dinner on the table – never mind having to deal with a squirming, squawking child who turns her head at the sight of an oncoming utensil.
Think a bowl and spoon combination won’t work for kids? For pint-sized eaters, I suggest serving soup in a mug or cup with a lid and straw, which makes it more fun for them and much less of a mess for you. Sound sneaky? Maybe a little, but as a parent, sometimes you’ve got to go with whatever works.
This is my kid-approved recipe for butternut squash soup. For a variation, try substituting acorn or buttercup squash in place of the butternut variety.
Butternut Squash Soup
Makes about 8 to 10 servings.
INGREDIENTS:
2 tsp unsalted, organic butter
2 cloves garlic, minced
½ large onion, chopped
2 to 2 ½ lb butternut squash, peeled and cubed
5 1/2 cups low-sodium vegetable broth or water
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cumin
3/4 cup 1% milk
Sea salt and pepper, to taste
INSTRUCTIONS:
1. In a medium stockpot on medium-high heat, melt butter and sauté garlic and onion for about 5 to 7 minutes.
TWO: Add squash and broth. Bring to a boil, then reduce heat to low and add cinnamon, nutmeg and cumin. Simmer on low for about 2 hours.
2. Using a handheld blender, purée soup until smooth. Add milk and blend until combined. Season with salt and pepper, to taste, and serve with sliced whole-grain bread.
Did you know that March 25 is Vaffeldagen, also known as Sweden's national waffle day?Whether you're a Swede or not, it's a great excuse to chow down on some fluffy breakfast fare at any time of day! Plus, we've got two options for you (one topped with sticky-sweet bananas and the other laced with cheese and chives), so whether you're craving sweet or savory we've got you covered!
Grab the Cheddar & Chive Waffles recipe and the Multigrain Waffles with Caramelized Bananas recipe.
yousharknotpass
turnnoffyourmind
kaledo-art
andulkaphoto
jacobvanloon
theartofmadeline
jbbartram-illu
janainaart