CLEAN EAT­ING

(MAKE 1 RECIPE PER DAY)

Clean Eating - - EDITOR'S LETTER - GROUP PUB­LISHER Joanna Shaw EDI­TO­RIAL DI­REC­TOR Ali­cia Tyler CRE­ATIVE DI­REC­TOR Stacy Jarvis-Paine

Edi­to­rial

EX­EC­U­TIVE EDI­TOR An­drea Gourgy

AS­SO­CI­ATE EDI­TOR & RE­SEARCH CHIEF Laura Schober

COPY EDI­TOR Angie Mat­ti­son

ON­LINE EDI­TOR Mau­reen Far­rar

NU­TRI­TION CON­SUL­TANT An­ton­ina Smith

CON­TRIBUT­ING CULI­NARY NU­TRI­TION­IST Pamela Salz­man

Art

SE­NIOR GRAPHIC DE­SIGNER Alaina Green­berg

CON­TRIBUT­ING DE­SIGN­ERS Brian Britt, Bianca DiPi­etro, Darrell Leighton, Erin Lutz

SE­NIOR ELEC­TRONIC IM­AGE SPE­CIAL­IST

Al­lan Ruhnke

Recipe Cre­ators

Tif­fani Bachus, Kathrin Brun­ner, Beth Lip­ton, Erin Mac­don­ald, Amy Syming­ton, Lisa Turner, Mar­i­anne Wren

Con­trib­u­tors

Tif­fani Bachus, Jonny Bowden, Kathrin Brun­ner, Rachel De­bling, Sarah Tuff Dunn, Kate Gea­gan, Beth Lip­ton, Erin Mac­don­ald, Karen Morse, Lisa Turner

Pho­tog­ra­phers

Meaghan Eady, Cray­ola Eng­land,

Dar­ren Kem­per, Beata Lubas, Vin­cenzo Pistritto

Food Stylists

Ber­nadette Am­mar, John Kirkpatrick, Nancy Mid­wicki

Prop Stylists

The Props, The Prop Stu­dio

Pro­duc­tion

GROUP PRO­DUC­TION DI­REC­TOR Barb Van Sickle PREPRESS MAN­AGER Joy Kel­ley

AD CO­OR­DI­NA­TOR Cos­sette Roberts

Mar­ket­ing & Web

MAR­KET­ING DE­SIGNER Ju­dith Nes­nadny jnes­nadny@aim­me­dia.com

CON­SUMER MAR­KET­ING DI­REC­TOR Collin Ste­wart

SE­NIOR NEW ME­DIA MAR­KET­ING MAN­AGER Rachel Van Buskirk

EMAIL MAR­KET­ING MAN­AGER Re­becca Sch­midt

Con­sumer Mar­ket­ing

CIR­CU­LA­TION DI­REC­TOR Jenny Des­jean DI­REC­TOR OF RE­TAIL SALES Su­san Rose

Edi­to­rial Of­fice

171 East Lib­erty St., Suite 249, Toronto, ON M6K 3P6

Busi­ness Of­fice

5720 Flat­iron Park­way Boul­der, CO 80301 303-253-6300; fax: 303-443-9757 Dis­tri­bu­tion Clean Eat­ing (ISSN 1913-7532, USPS 003610) is pub­lished nine times per year (Jan/Feb, March, April, May, June, Jul/Aug, Sept, Oct, Nov/Dec) by Cruz Bay Pub­lish­ing, Inc., an Ac­tive In­ter­est Me­dia com­pany. Ad­ver­tis­ing and busi­ness of­fices at 5720 Flat­iron Pkwy, Boul­der, CO 80301. The known of­fice of pub­li­ca­tion is 5720 Flat­iron Pkwy, Boul­der, CO 80301. Pe­ri­od­i­cals postage paid at Boul­der, CO and at ad­di­tional mail­ing of­fices.

Head Of­fice

GROUP PUB­LISHER CLEAN EAT­ING, VEG­E­TAR­IAN TIMES,

BET­TER NU­TRI­TION AND AMAZ­ING WELL­NESS

Joanna Shaw | 800.443.4974, x 709 jshaw@aim­me­dia.com

AS­SO­CI­ATE PUB­LISHER Lisa Dod­son 800.443.4974, x 703 | ldod­son@aim­me­dia.com

SUB­SCRIP­TION CUS­TOMER SER­VICE: 1.800.728.2729

Ad­ver­tis­ing Sales

WEST COAST FOOD SALES DI­REC­TOR

Donna Di­a­mond | 818.271.8956 ddi­a­mond@aim­me­dia.com

EAST COAST FOOD SALES DI­REC­TOR

BJ Ghiglione | 619.249.2337 BGhiglione@aim­me­dia.com

EAST COAST SALES DI­REC­TOR-VHMS*

Ber­nadette Hig­gins | 561.362.3955 bhig­gins@aim­me­dia.com

MOUN­TAIN AND WEST COAST

SALES DI­REC­TOR-VHMS*

Cindy Schofield | 310.456.5997 cyd­schofield@gmail.com

CEN­TRAL MAR­KET SALES DI­REC­TOR-FOOD AND VHMS

Lisa Dod­son | 502.277.9707 ldod­son@aim­me­dia.com

MARKETSCENE AD­VER­TIS­ING MAN­AGER

Carl Kur­dzi­olek | 812.339.5868 ck­ur­dzi­olek@aim­me­dia.com

2 cups fil­tered wa­ter 1 lemon, juiced 1 tbsp raw ap­ple cider vine­gar ½ tsp peeled and grated gin­ger

In a large glass bot­tle, com­bine all in­gre­di­ents. Screw on lid and shake. Drink through­out the day. (TIP: Use a straw to pre­vent enamel ero­sion.)

Turkey Zuc­chini Meat­balls:

Com­bine 1 lb ground turkey with 1 egg, ½ cup shred­ded zuc­chini, ¼ cup minced yel­low onion, 1 tbsp each ground flaxseeds and nu­tri­tional yeast, 2 cloves minced gar­lic and ½ tsp each salt and pep­per. Form into 16 balls and bake at 350°F for 20 min­utes. (NOTE: Use 2 serv­ings of 4 meat­balls each in Week 1 and freeze re­main­ing 2 serv­ings of 4 meat­balls each for Week 2.)

Ar­ti­chokes with Gar­lic Oil:

Steam 2 ar­ti­chokes un­til fork ten­der. In a small skil­let on low, cook 2 cloves minced gar­lic in 2 tbsp av­o­cado oil, just un­til fra­grant. Serve as a dip­ping sauce for ar­ti­chokes.

Turkey Bolog­nese with Por­to­bello Mush­rooms:

Heat 1 tbsp av­o­cado oil in a large non­stick skil­let on medi­umhigh. Add 2 stemmed and sliced por­to­bello mush­rooms, 1 chopped shal­lot, 1 minced clove gar­lic and

¼ tsp each salt and pep­per. Cook 5 min­utes; trans­fer to a plate. Heat 1 tbsp av­o­cado oil. Cook 1 lb ground turkey, 1 cup chopped zuc­chini, ½ cup chopped yel­low onion and 1 minced clove gar­lic. When turkey is cooked, stir in 1 cup mari­nara sauce. Serve over por­to­bel­los. (NOTE: Serves 4; freeze 1 serv­ing for Week 2).

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