Current Issue

May-CoverIn this issue, you’ll really start to feel the spring food love, starting with a breathtaking guide to growing your own herbs on page 46. Learn how to grow a backyard or balcony container garden and then put your beautiful verdant friends on display in five inspired recipes like basil-lime sorbet and an herb-filled pasta primavera.

Of course, it’s also Celiac Awareness Month, so we’ve curated a slew of gluten-free goodies for all of our readers with celiac disease or gluten sensitivities. Enjoy 28 recipes, a two-week gluten-free meal plan as well as an almond flour chocolate orange biscotti we couldn’t get enough of on page 88.

Not every recipe is devoid of gluten though – that’s just crazy. Have your gluten and eat it too, starting with a mind-blowing 400-calorie slow-cooker pulled pork sandwich with creamy slaw on page 33.

Next, head on over to page 58 or our dreamy make-ahead brunch recipes that include a strawberry clafouti, a cinnamon raisin French toast casserole, crepes, a goat cheese tart and banana walnut crumble muffins. With so many special occasions on the horizon including Mother’s Day, you’ll want to keep this issue on hand for easy brunch entertaining that will make loved ones feel extra special, no matter what the occasion.

Happy Healthy May!

– Alicia Rewega, Editor-in-Chief


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What’s Inside:

28 GLUTEN-FREE RECIPES
In honor of Celiac Awareness Month, we focus on gluten-free dishes sprinkled throughout the issue–including an entirely gluten-free, two-week meal plan.



GROW YOUR OWN HERB GARDEN
Whether you live in a large house or a tiny apartment, you can grow your own fresh herbs. We show you how!



HOST A DELECTABLE BRUNCH
Invite family and friends over for a fantastic brunch. With these stress-free, make-ahead recipes, you can actually relax and enjoy your company.


Plus:

  • 400-calorie pulled pork sandwiches
  • Make your own body scrub
  • Budget meals for $3 a plate
  • 3 ways with rhubarb

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