Every single time I post a picture of a recipe I’ve made on Facebook, Twitter or Instagram, somebody immediately asks me for the details.
When it’s my own recipe, I’m happy to oblige (and often post those recipes right here on the blog). But when I’ve made it from a magazine that I’ve purchased, I feel like sharing the recipe would akin to buying a DVD and burning a copy for a friend. I’m kind of a straight arrow when it comes to copyright law
Since 99% of the recipes I make are from Clean Eating Magazine, I thought I’d meet you all half way. Highlight the recipes that I’ve made out of each issue and let you decide whether it’s worth heading to the grocery store and picking up your own copy!
My March Clean Eating magazine arrived about 10 days ago and I’ve already managed to try 5 new recipes. For each, I’ve included
- a general description of the dish
- any substitutions I made (although my kitchen is fairly well-stocked, sometimes I run out of things before grocery day)
- a photograph of my finished product
- what my family and I thought of the recipe
- serving suggestions
March Clean Eating Magazine Review
Cherry Chocolate Brownies (starting with dessert first, so you’ll know what to save room for)
A raw, cocoa, fruit and nut-based brownie with coconut oil, vanilla, dried cherries and crushed almonds. I added 1/2 cup shredded, unsweetened coconut and an extra 1/4 cup of dried cherries to correct the consistency.
I LOVED them. My hubby LOVED them (and I HID them so he wouldn’t love them ALL). Kids? Not so much. Oldest son hates chocolate (whose child is he?) and the younger two detected fruit and weren’t convinced that these were worthy of tasting.
The recipe includes a Raw Vanilla Chocolate Sauce which I didn’t bother with, as these were a freezer treat for me.
Turmeric Chickpea Stew
A warm combination of sweet and spicy with chickpeas, turmeric, garlic, onion, ginger, sweet potato, curry paste, pineapple and red pepper.
I served it over a bed of slightly wilted spinach with some roast chicken breast on top (always about the protein, you know…).
Hubby and I enjoyed it three days in a row! Kids wouldn’t touch it (too many different food groups in one dish for their tastes).
Next time I make this, I’ll be doubling the turmeric and curry paste; as written, the recipe wasn’t quite spicy enough for our tastes! I was a bit skeptical about the addition of the pineapple, but it really made the dish.
Oven-Baked Chicken Parmesan
An oven-baked, reduced fat and sodium version of the original recipe, subbing out whole wheat panko bread crumbs for regular.
The recipe included instructions for home made tomato sauce, which I followed (resisting the urge to make my own version….).
The boys loved it served over whole wheat linguine; my 13-year old came back for 2nds and 3rds (can you say growth spurt?). Hubby and I chose spaghetti squash as the base and added a salad of mixed greens to round out the meal.
This recipe will definitely be going into bi-weekly rotation. A wonderfully tender way to serve chicken!
Thai-Inspired Tomato Soup
A raw tomato, coconut oil and lemongrass soup, served cold, a la gazpacho. Ingredients included cherry tomatoes, lemon, lime, ginger, garlic and fresh basil leaves.
I had no lemongrass on hand (really, who does?), so followed the recipe’s instructions to sub in lemon juice. And fresh basil was far too expensive, so I chose to top my soup with a bit of homemade basil pesto (every summer my hubby makes hundreds of pesto cubes and freezes them to get us through the winter).
Can’t say that I really liked this recipe. It reminded me of a vegetable smoothy and was too acidic for my tastes. Hubby asked if he could warm it up and when told “it’s meant to be eaten cold”, declined altogether. I’m sure you can guess that my kids would have nothing to do with it
Blueberry Apricot Breakfast Bars
Described as a ‘grab and go’ breakfast bar. I like making batches of recipes like this for freezing and adding to my ‘on the go’ lunches.
Ingredients included raw oats, whole wheat flour, eggs, unsweetened applesauce, raw honey, vanilla, dried apricots, cranberries and blueberries, as well as sliced almonds.
Given that the only dried blueberries my local grocery store carries are coated in sugar, I opted to sub extra apricots and (unsweetened) cranberries for the blue. The recipe made nine generous bars, three of which my oldest son gobbled up before they even had time to cool.
In fact, he has eaten almost the entire batch himself and keeps asking when I’ll be making more (I just picked up more oats at the store today, so it’s on my to-do list). I didn’t love them as much as he did; the flour made them a bit chewier than I like. It may be just that I haven’t been eating much whole wheat flour for the last couple of months and I’ve simply lost the taste for it.
I may try making them again subbing in wheat bran and flax seed for the flour. Wonder if my son will notice?
There are a few other recipes in March’s Clean Eating Magazine that I’d still like to try (Strawberry Rhubarb Muffins, Zucchini Lasagna with Cashew “Cheese” and the Apple Pie Smoothie made with avocado).
The verdict? Definitely worth shelling out $7 for!
Love magazine reviews? I know I do! Check out my friend and fellow fitness pro BrooklynFitChick‘s blog for weekly reviews of all your favourite fashion, health and lifestyle magazines! (Make sure you watch her vlogs; she’s got great television charisma!).
What’s your favourite place to find new recipes?
If you’ve read this month’s Clean Eating Magazine, which recipes are you just dying to try?
Shall I repeat my March Clean Eating Magazine review in April?