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“My local farmers’ market opened up for the season and I’ve been loading up on yummy local greens.” – Be More Healthful
We’re finally starting to get genuine spring weather (in May!) and, with it, our farmers’ markets are stepping outside too!
Use your greens in dishes like these:
Sunny Eggs with Asian Greens
Fiddlehead Pasta Primavera
Steak Salad with Dates & Blue Cheese (pictured)
Rack of Lamb with Arugula Pesto
Green Egg Skillet Bake
Spinach & Chickpeas
“Because I ate tons and tons of fruit!” – Nelao Nengola Alexander
We’ve been eating loads of fruit, too. Pineapple, watermelon, citrus fruit, berries – you name it! We’ve also been throwing them into smoothies and juices with spring greens and coconut water. SO GOOD!
“My veggie garden is in full bloom. Tomatoes, peppers and carrots, oh my!” – Cortney Curtis
“I’ve been able to make healthy smoothies in my home.” – Angel Fallen
“We made fish tacos many times because of the recipe in the last issue!” – Susan Woodland Lemna
“Cara Cara Sunkist oranges are in season!! Yummmmmmy!” – Leslie Savarese Casey
“This month I discovered fusing watermelon juice with mint leaves in a mason jar! So delicious!” – Corrina Sanchez
Be still our hearts… we’re definitely making this!
“That was when I found your magazine! Love it!” – Wendy Sommers
And we’re so happy you did! Welcome to Clean Eating 🙂
We now offer joint print/digital subscriptions (as well as the all-print and all-digital subscriptions). Check it out at cleaneating.com/subscribe.
“I discovered sweet potatoes are very versatile and coconut oil is good in my coffee!!!” – Donna Vanden Raadt
Whoa, what? We’ll have to give the coconut oil trick a try.
As for sweet potatoes, we’ve got tons of fun ways to use them:
Chipotle Cheddar Sweet Potato Muffins (pictured)
Sweet Potato Leftovers
Spicy Scalloped Sweet Potatoes
Sweet Potato Ice Cream
Sweet Potato Pie Truffles
Roasted Sweet Potatoes, Caramelized Onions & Goat Cheese
Ricotta, Spinach & Sweet Potato Gnudi
Sweet Potato Cinnamon Brownies