January/February 2014 Issue

Editor’s Letter

Clean Eating January/February 2014 IssueA few months back, I got married. Not unlike most brides, I was in complete and utter overdrive leading up to the big day, working a couple of different jobs, freelancing, squeezing in workouts and spending more time in malls than I’d ever like to again. It was a complete self-inflicted chaos, and not surprisingly, I got quite sick just days before my destination wedding. The pendulum then swung in the other direction and I began to really enjoy nights on the couch and tons of sleep, and in crept the habit of eating out (and ordering in). Luckily, one morning leading up to the holidays I bounced out of bed with a refreshing desire to cook a giant batch of clean eats. I was ready to get back to my old busy-bee self, and remembered what truly energizes me: Preparing clean meals makes me feel productive. Productivity makes me feel purposeful and fulfilled. Eating nutritious, balanced, whole foods elevates mood and immunity, keeps the noggin’ alert and the body energized so I can keep on producing! From our kitchen to yours, the entire Clean Eating team wishes you an inspired and motivated 2014 bursting with energy and good health!

-       Alicia Rewega, Editor-In-Chief


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What’s Inside:

Glorious Granolas

Great Granolas:
We’ve got a host of new recipes to make staying in shape a tasty affair – and this starts with breakfast. Find four new granola recipes in our latest issue, including Cup O’ Joe flavor and Lemon & Ginger with Cranberries.


Packable Lunches

Portable Lunches:
A little planning (and a few creative containers) means you can say goodbye to boring packed lunches for good! From Vietnamese Chicken Lettuce Wraps to Pears with Blue Cheese & Honey, your palate will be jumping for joy.

Web Bonus: Tri-Color Pasta Salad with Tuna


Modifiable Meals

Perfect Pastas:
One can never have too many clean pasta recipes, especially during the colder months. And it doesn’t hurt that they’ll each have your family begging for seconds! Think: Beet, Fennel & Ricotta Fusilli and Turkey Lasagna.

Web Bonus: 20 Fabulous Pasta Recipes


Pasta Perfected

Modifiable Meals:
Bring harmony to a table of vegetarians and meat-eaters with these flexitarian recipes. Serve Pad Thai with chicken or tofu; Spanish-Style Fideos with shrimp or egg; Cottage Pie with turkey or lentils; and the list goes on.

Plus:

  • Clean Ramen Bowls
  • 5 Quick Bread Recipes
  • The 7 Secrets of Seafood


More Web Bonuses:
Orange Chicken Stir-Fry with Crispy Garlic Dressing
Strawberry Coconut Crisp
Butternut Squash Enchiladas
Creamy Carrot & Cauliflower Soup with Herbes de Provence
20 Fabulous Pasta Recipes
Tri-Color Pasta Salad with Tuna

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