The Best of Clean Eating
“When I read that Chicago Style Deep Dish Pizza can be healthy when presented the Clean Eating Magazineway, I was sold on this recipe book! Women over 45 will adore it! “
–The Chief Blonde at Still Blonde after all these YEARS!
photo credit to Yvonne Duivenvoorden
After tantalizing taste buds for over three years, the editors of Clean Eating Magazine are thrilled to introduce The Best Of Clean Eating, the publication’s first full-lengthen cookbook. This book features over 200 of clean eating’s very best mouthwatering and wholesome recipes, like Windy City Pie Deep-Dish Pizza, Thai Coconut Shrimp with Brown Rice Pasta, Apple Grilled cheese with Grainy Mustard, among many more crowd pleasing recipes. It is sure to become a favorite for clean eating veterans and those new to this healthy lifestyle.
Chief Blonde Remarks: The Best of Clean Eating is such a page turner! Can you say that about a cookbook? Every page has beautiful pictures of every savory and sweet recipe. I simply adore the fact that each recipe has all the nutrition facts. All the great recipes are divided into logical categories like “Quick and Easy Meals”, “Healthy Snacks”, and “Delicious Low-fat Desserts” and helpful tips and variations are included as well! Another bonus is a 4 week meal plan with shopping lists! All the calories for a day total no more than 1600–this could be your new diet plan! Okay, I am signing off now to go make Portabella mushroom Ragout. You can too or just go buy this book and let YOUR MOM make it for you!! Teehee!!
Here’s a great recipe from the Book:
Apple Grilled Cheese Recipe
WITH GRAINY MUSTARD
Makes 2 Sandwiches Hands-on time: 5 minutes Total Time: 10 minutes
The “white-bread-and-butter fried cheese sandwich” of years past is transformed with spelt bread, low-
fat cheddar cheese, whole-grain mustard and thinly sliced tart apples. And, while we may have updated
this classic sandwich for modern and health-conscious tastes, we didn’t dare tamper with its trademark
simple assembly or minimal ingredients. Five ingredients and 10 minutes is all you’ll need to get our
grilled cheese on the table!
• 4 slices spelt bread or sprouted whole-grain bread
• 1 tsp olive oil
• 1 tsp whole-grain Dijon mustard ( I left this out–not a mustard fan)
• 2 oz low-fat cheddar cheese, finely grated, divided
• ½ medium Granny Smith apple or other tart apple, halved, cored and thinly sliced lengthwise
TIP: Try to slice the apple as thinly as possible using a mandolin or sharp knife
One: Lay bread out on clean work surface and lightly brush top side of each piece with oil. Turn two
pieces of bread over and spread with mustard. Divide half of cheese between both mustard-covered
slices, arranging cheese in a thin layer. Cover cheese with a layer of apples, dividing evenly between
both slices, followed by remaining cheese. Top each with other half of bread, oiled-side-up, making two
Two: Heat a nonstick skillet over medium-low heat. Place sandwiches in pan and cook until light golden
brown on bottom. Flip, using a spatula, and continue to cook until cheese has melted and bread is
golden brown on other side, about six minutes total. Cut sandwiches in half and serve.
OPTION: If you have a Panini grill, try using it in lieu of the nonstick skillet for even easier no-flipping-
Nutrients per sandwich: Calories: 220, Total Fat: 7g, Sat. Fat: 2g, Carbs: 27g, Fiber: 4g, Sugars: 6g,
Protein: 14g, Sodium: 450mg, Cholesterol: 5mg
Do you usually buy your MOM cookbooks for Mother’s day?
Go here next to see all the items in the Mother’s Day Gift Guide 2011! (link active when Guide is Active)