Are you getting bored with the meals you cook each week? We all tend to be creatures of habit and get into a rut with our diets. It can be difficult to expand your horizons with new recipes while still maintaining a healthy lifestyle. I recommend Clean Eating, a magazine that not only promotes natural ingredients and other healthy tips but even provides a grocery list and prices. Clean Eating educates you on ways to eat healthier and suggests alternative to some less healthy foods that you might be eating now. Its focus is on consuming whole food in its most natural state and how to incorporate those foods into delicious recipes. This magazine isn’t just for health nuts, it is also a good for any person looking to bring healthier more organic meals into their diet. Clean Eating brings you a common sense approach to healthier foods. In most issues, you will find sections on latest foods, gear, gadgets and of course, recipes. It is also available in paper print as well as online. Pick up this magazine and help clean up your eating habits today!
Check out these great recipes:
Hearty Harvest Salad
- 1 1/2 cups brown lentils
- 1/4 cup low-sodium vegetable broth
- 2 tbsp champagne vinegar
- 1/2 tsp Dijon mustard
- 1 tsp raw honey
- 2 tbsp olive oil
- 1/4 tsp sea salt
- Fresh ground black pepper, to taste
- 1 cup assorted cherry tomatoes
- 2 medium zucchini, sliced lengthwise into 1/2-inch strips
- 2 ears fresh sweet corn, husks and silk removed
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tbsp reduced-fat feta cheese, crumbled
- Metal skewers
- Pick over and rinse lentils then combine with 4 cups water in a medium saucepan. Set saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. (TIP: Depending on the age of lentils, cooking time could be anywhere from 20 to 45 minutes.)
- Make vinaigrette: In a small bowl, whisk together broth, vinegar, mustard and honey. Slowly whisk in olive oil then season with salt and pepper; set aside.
- Preheat grill to medium-high heat (375°F to 400°F). Thread cherry tomatoes onto 2 metal skewers. Brush all vegetables lightly with 2 tbsp vinaigrette, reserving remaining vinaigrette for salad. Grill vegetables, turning frequently until tender, 2 to 3 minutes per side for tomatoes and zucchini, 8 to 10 minutes for corn. Transfer vegetables to a platter and let cool slightly.
- When lentils are tender, drain through a sieve and place in a large bowl. Remove tomatoes from skewers, cut zucchini crosswise into bite-size pieces and cut corn kernels off cobs. Add vegetables and basil to the lentils and gently toss to combine with the reserved vinaigrette. Just before serving, sprinkle salad with cheese. Serve warm or at room temperature.
Mega Berry Antioxidant Spinach Salad
- 4 cups roughly chopped fresh spinach, stems trimmed
- 1 boneless skinless chicken breast
- 1/2 cup fresh blueberries
- 8 large strawberries, hulled and thinly sliced
- 2 tbsp raw honey
- 2 tbsp spicy brown mustard
- 1/4 cup balsamic vinegar
- 1/4 tsp sea salt
- 1/2 cup unsalted walnuts
- 1/4 cup crumbled goat cheese (about 1 oz), optional
In a large bowl, toss spinach with blueberries and strawberries. In a small bowl, whisk together honey, mustard, vinegar and salt. Drizzle 3/4 dressing over salad, then sprinkle walnuts over top. Serve sprinkled with cheese, if desired, and remaining dressing on the side. Cut chicken and mix in.
Do you have a good healthy natural food recipe? Email me at email@example.com
Jon Janeway B.S Exercise Science NSCA-CPT
Owner, Welligee Personal Training & Lifestyle