[Rant] Clean Eating / Oxygen Magazines [/Rant] - Seriously?

I follow Tosca Reno on Pinterest. She usually pins recipes from CE bloggers, pics from her photo shoots, weightlifting info, etc. So when the picture above hit my Pinterest feed...I said "WHAT???" loudly ( in my head, of course. )

This was the last straw. I've been slightly irked at CE Magazine for a few months now - slowly but surely, Unclean content has been filtering into the pages. Recipes for desserts, unclean ingredients. Inappropriate ads.

You might not have noticed - I specifically didn't do a "Newsstand Alert" post for the October 2012 issue of Clean Eating Magazine. Why? I was really unhappy with the content - and I didn't renew my subscription to the magazine when it lapsed.

Poor content:

Page 9 - Advertisement for King Arthur Flour. WHY on Earth are they advertising white flour in a magazine where it is much more appropriate to advertise whole wheat flour? A core tenant of CE is removing white flour from your diet. DUH to whoever checks their advertisements.

Page 17 - "Cheers to A Fat Fighter: Red Wine" - Seriously? Alcohol is a CE no-no - regardless if studies show a small amount is good for you. You can get the same heart healthy type benefits from other foods ( raw grapes, for example ) without drinking wine. Wine and alcohol are detrimental to your body's machinery. It's a don't, any way you slice it. Sorry CE Magazine. You muffed up.

Page 33 - Advertisement for Kashi Peanutty Dark Chocolate bars. Another in the "Who the heck is in charge of advertising over there?" questions - The bars shown in the advertisement have over 30 ingredients - MANY of which are forms of sugar.

You and I both know people will buy this product thinking it is Clean when it is FAR from Clean.

And the KICKER as far as I am concerened...

Page 42: "Loaded Baked Potato Pizza" recipe - which includes ham as an ingredient. This recipe was developed by Chef Jo, CE Magazine's resident chef. The recipe calls for Deli sliced, all natural ham, chopped - and advises "Try Applegate Farms Natural Slow Cooked Ham."

a ) Processed meats are NOT Clean, regardless of the "all natural" attribute to the label.
.
b) Applegate Farms brand claims the ham isn't cured - but you'll find celery powder in the ingredient list. Why is this important? Meats cured in celery powder are just as loaded with nitrates as meats cured with chemical additives. It's the nitrites that are the bad news, folks - doesn't matter if the source is natural or man made. ( For the record, celery naturally has nitrates. You'd have to eat THOUSANDS of stalks to get the nitrate load you get in one "naturally cured" ham slice. So eat celery without worry. It isn't heated. )

c) Why are nitrates bad for me?  The problem with nitrates in ham, bacon, or hot dogs isn't the nitrate itself, but the carcinogenic nitrosamines that are created when nitrate and amino acids are heated together, i.e., when the ham ( or bacon ) is cooked. These have been clearly and directly linked with cancers, heart disease, and COPD. During the meat processing, the food is heated to a high temperature to kill bacteria and make it safe to ship. So even if you eat the ham cold or the hot dog straight from the fridge - you are still eating those nitrosamines that resulted from high heat application.

Using ANY processed meat is not Clean, not healthy - and this recipe is NOT Clean. CE Magazine's quality control has gone way WAAAAY down if this made it past the editorial board review.


Page - 74 - Photo for "Fall Weeknight Dinners"shows a family at the dinner table - and Mom and Dad don't have a glass of water in front of them - they both have a glass of red wine. Tsk, Tsk Showing alcohol consumption as an everyday occurrence. Again - alcohol ISN'T Clean. Period. .

And to wrap it up?

Page 98 - Recipe for "Gooey Peanut Butter Brownies" - CE Magazine has somehow lost their path, and more and more dessert recipes are popping up in the magazine. ANYONE who eats Clean on a regular basis will tell you: The more you eat sweets, the more you crave them. And the more you crave them, the harder it will be to avoid processed desserts like candy bars and packaged baked goods. I really don't care the recipe has mainly organic and natural ingredients. It's best for the CE Lifestyle to not eat desserts or sweets. There are so many temptations out there - your brain can't discern a "healthy" brownie from the high test version. It just knows "WANT!" and will scream at you until you buy that candy bar at 7-11 or eat a dessert when you know you shouldn't.



So when I saw the graphic at the top of this post, I got redheaded, boiling irritated at CE Magazine/ Oxygen magazine. Bacon is Clean? Just because it is cured in a jillion pounds of celery powder?

Sorry, Tosca. Color me one very disappointed follower.

What Is Clean Eating ?? Clean Eating as Defined by Clean Eating Magazine

     While scoping out this months issue of Clean Eating Magazine, I reread their definition of Clean Eating ( it's on page 6 this month, across from the mast head ) and I thought I'd repost it here.

The soul of Clean Eating is consuming food in its most natural state, or as close to it as possible. It is not a diet, it's a lifestyle approach to food and its preparation, leading to an improved life - one meal at a time. 

* Eat five to six times a day - three meals and tow to three small snacks. Include a lean protein, plenty of fresh fruit and vegetables, and a complex carbohydrate with each meal. This keeps your body energized and burning calories efficiently all day long.

*  Drink at least two liters of water a day

* Get label savvy - clean meals and foods aim to contain just one or two ingredients.Any product with a long ingredient list is human-made and not considered Clean.

* Avoid processed and refined foods - such as white flour, sugar, bread and pasta. Enjoy more complex carbs such as whole grains instead.

* Know thy enemies - Steer clear of anything high in saturated and trans fats, anything fried or anything high in sugar.

*  Shop with conscience - consume humanely raised and local meats.

* Consume healthy fats - essential fatty acids, or EFA's

* Learn about portion sizes - and work toward eating within them

* Reduce your carbon footprint - eat produces that is seasonal and local. It is less taxing on you wallet and our environment. ( Maura's note: I would add to this "Eat foods produced in the US" to avoid unknown and potentially harmful additives. )

* Drink water with a lemon wedge instead - a glass of red wine for a special occasion is ok but it should be a rare indulgence. The health benefits of red wire are reversed after more than one glass a day.

*  Slow down and savor - never rush through a meal. Food tastes bets when savored. Enjoy every bite.

*  Take it to go - pack a cooler for work or outings so you always have clean eats on the go

*  Make it a family affair - food is social glue that should be shared with loved ones. Improve the quality of your family's life along with your own.

I've also read in the pages of Clean Eating another tenet : Consuming spices with meals such as cinnamon, curry, red peppers ( any "hot" spices ) increase the metabolism. But this is not something listed above - but it is something to keep in mind.

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Clean Eating Recipe: Potato & Egg Italiano Sandwich

My husband has been quite supportive of my Clean Eating efforts ( like the Progresso soup commercial - "tell my wife to relax and enjoy the view!" )

Being the inventive cook in the family, he was rifling through my copy of The Best of Clean Eating Magazine looking for a recipe that sparked his fancy. Here is the one he made for us - my son ( who shockingly isn't a fan of potatoes... ) loved it, too. However, we ate these on Nature's Own Whole Wheat sandwich buns, not the Italian rolls in the recipe.

Note: if you don't like the taste of basil, this might be one for you to skip. Also, my husband upped the ingredients and made it to serve 3 people. I think he used 3 whole eggs, and 1/2 cup + of potatoes, etc.

Potato & Egg Italiano Sandwiches

(* Note: This is a picture of the Potato & Egg Italiano sandwich, but not the ones my husband made. We ate them so fast, we forgot to take pictures! So I've posted someone else's picture. It appears these are served on croissants. Unclean, but yummy croissants... )

1 whole egg

2 egg whites

1/4 cup potato, peeled and diced

1 1/2 tsp olive oil, divided

1 tbsp water

1/4 cup sweet red pepper, diced

1/4 cup onion, diced

1 clove garlic, finely minced

1 1/2 tsp fresh basil, finely chopped

1 1/2 tsp low-fat Parmesan cheese

Dash of ground black pepper

2 small whole-wheat Italian rolls, each cut in half

8 leaves raw spinach (about 1/2 cup)

4 slices tomato

Directions

Beat together whole egg and egg whites in a small bowl; set aside.

Sauté potato in medium pan with water and 1/2 tsp oil over medium heat. After 5 minutes, add red pepper, onion and garlic; cook until soft, then pour in eggs.

Meanwhile, in a separate bowl, mix basil, cheese, black pepper and remaining tsp of oil.

Stir eggs gently, then flip and cook until done.

Spread 1/2 basil-cheese mixture on top half of each roll. Then put 1/2 of egg mixture, 4 spinach leaves and 2 slices of tomato on other half of each roll; cover with roll top.


MAKES 2 SANDWICHES

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Scallops

Scallops with Mint Vinaigrette & Pea Puree

This recipe is from Clean Eating magazine April/May 2011

Ingredients:

6 tsp olive oil, divided
2 leeks, trimmed, rinsed and thinly sliced
1/4 tsp sea salt, divided
1 tsp fresh thyme leaves
2 cups frozen green peas
3/4 cup low-fat milk, plus additional if needed
1 lb sea scallops
1 tsp fresh lemon juice
2 tsp white wine vinegar
1 tsp minced fresh mint
1/2 tsp raw honey

Steps:

1)  Heat a skillet on medium-low. Add 1 tsp oil and swirl to coat skillet. Add leeks and 1/8 tsp salt and cook, stirring occasionally, until leeks are softened and just starting to brown. Add thyme, peas, and milk. Increase heat to medium and cook, stirring, until peas are heated through, about 5 minutes. Remove mixture from heat.

2) Scrape pea-milk mixture into a blender and puree until smooth, adding a bit more milk to thin, if necessary.

3) heat a large clean skillet on medium-high. Add 1 tsp oil and swirl to coat pan. Add scallops, leaving a bit of space between each to prevent steaming.  Sear scallops for about 3 minutes per side, until golden brown and barely firm to the touch.  Transfer scallops to a plate.

4) In a small bowl, whisk together remain 5 tsp oil, lemon juice, vinegar, 1 tsp water, mint, honey and remaining 1/8 tsp salt.

5) To serve spoon 1/2 cup pea puree onto each of 4 plates and top with scallops.  Spoon 2 tsp vinagrette over top of scallops and serve.

Review: I quite liked this recipe! I changed a little, though. I had 4 leeks rather than 2 so I just fried up that much more and added it as if the recipe called for 4. My wife wasn't sure what to pick up for scallops, so she grabbed the little ones rather then the jumbo scallops. The jumbo may have been better, but the little ones were fine.

My wife is not a big fan of scallops, but she really liked this recipe. My teenage son saw that there were peas in the puree and didn't want any. I served the plate that I photographed to him, so he had no choice but to try the 'green stuff'. He not only liked what I served, he dished himself some more.

I modified the sauce a little bit, too. I added a little ground cayenne pepper and fresh black pepper to give it a little zing.

 - North

Newstand Alert : Clean Eating Magazine April/May 2011

Just picked up the new issue while I was out this morning. Several interesting articles I'm looking forward to reading, including:

* Cleaned Up Southern Cooking
* Clean Crab cake recipe
* Excellent resource article on scallops ( I have a tough time getting them right! )
* Common cooking mistakes corrected ( Excellent for new and beginner cooks )
* A money saving week's worth of Clean dinner items ( I like not spending an arm and a leg! )

Newstand Alert: Clean Eating Magazine March 2011

Always one who is distracted by shiny objects, while in the grocery store today I passed by the newstand and saw the new issue of Clean Eating Magazine, March 2011. Needless to say, it took a lot of focus to stick the errand at hand and not stop to peruse.

In this month's issue:

* A really nice collection of 15 minute meals - simple, easy and clean.
* A fantastic discussion on herbs, and recipes that focus on individual herbs ( You know, I don't know if I've ever used chevril... )
* A useful discussion on different rice cookers available, and 3 rice varieties you might not have tried

Newstand Alert: Clean Eating Magazine February 2011

The new issue is hitting magazine stands now! *happy dance*

21 Meals for $2 Each : For breakfast, lunch and dinner, these flavorsome, budget-friendly meals ring in at only $2 per serving.

Snacks Made Simple: Ditch the calories and the chaos with a handful of 5-ingredient snacks that boast a mere 200 calories.

Speedy Stir-Frys: Whether tossed with scallops, pork or clams, these succulent stir-frys are all ready in 30 minutes or less.

Classics, Only Cleaner: Lighten your creamy corn and seafood chowder without lightening the hearty bowl’s taste!

Plus:

• Read about both sides of the heated soy debate and decide where you stand.
• Prepare a classic steak Bearnaise that won’t clog your loved ones’ arteries – that’s right, no butter! 
• Ten varied recipes that stretch your grocery budget and feed your family healthy fare through the week.

Chicken, Ricotta & Spinach Quesadillas

We're having a massive snowstorm tonight, and driving home was treacherous. My husband surprised me by making dinner - from my Best of Clean Eating cookbook! So thoughtful of him. He must want want something. What could it be???

These were absolutely delicious...and I love that they can be frozen for future meals. 


Chicken, Ricotta & Spinach Quesadillas

• 8 oz boneless skinless chicken breast
• 2 1/2 tsp extra-virgin olive oil, divided
• Sea salt and fresh ground black pepper, to taste
• 1 medium white onion, finely diced
• 1 medium red bell pepper, diced
• 1 bag spinach (6 to 8 oz), stems removed
• 3/4 cup low-fat organic ricotta cheese
• 1/2 cup navy beans, drained and rinsed under cold water
• 3/4 cup low-fat organic mozzarella cheese, shredded
• 1/4 cup fresh herbs (flat-leaf parsley and rosemary), chopped
• Juice 1/2 lemon
• Pinch nutmeg, freshly grated
• 8 small herb and whole-grain tortillas (6-inch diameter each)

INSTRUCTIONS:

PREP & FREEZE

1. Preheat oven to 350° F.
2. Lightly coat chicken with 1/2 tsp oil and season with salt and black pepper.  Place chicken and a parchment-lined baking sheet and roast for 14 to 16 minutes, or until fully cooked.  Remove from over and let cool.
3. Meanwhile, heat 1 tsp oil in a large nonstick sauté pan over medium-high heat.   When oil is hot, add onion and red pepper, stirring frequently until softened, about 2 to 3 minutes.  Add spinach to pan and stir to combine, until spinach is slightly wilted, about 1 minute.  Remove mixture from pan and pour into a paper-towel-lined bowl.  Set aside and allow to cool.
4. In a large mixing bowl, combine ricotta cheese and beans, mashing beans slightly.  Add mozzarella cheese, herbs, lemon juice and nutmeg.  Season with salt and black pepper, and stir well to combine.  Set aside.  When chicken is cool enough to handle, dice into 1/2-inch pieces and add to cheese mixture.
5. Working in small batches, squeeze excess moisture from spinach mixture with your hands.  Discard any liquid, and then add spinach mixture to chicken-cheese mixture.  Mix until thoroughly combined.  Taste and adjust seasoning if needed.
6. On a flat surface, lay out tortillas and scoop about 1/3 cup mixture into center of each tortilla.  Fold each tortilla in half, pressing gently to flatten filling evenly, until filling is about 1/4-inch from edge (you want to prevent the filling from leaking out during cooking).  Lightly brush both sides of quesadilla with oil and season with salt and black pepper.  Wrap quesadillas in plastic wrap or resealable plastic bags in packs of 2 and lay flat in freezer.  Quesadillas may be kept frozen for 2 to  3 months.

DEFROST & HEAT

1. Preheat oven to 350 F.  Remove quesadillas from freezer and allow to defrost just enough so that quesadillas may be pulled apart from each other.  Place frozen quesadillas on a parchment-lined baking sheet and bake in over for 24 to 26 minutes, or until filling is hot throughout and tortillas are golden brown and crisp.  Allow filling to set for 3 minutes before cutting.  Cut in half and serve immediately.

Thanks, Clean Eating Magazine!

The New Issue of Clean Eating Is Out! The New Issue of Clean Eating Is Out!

I'm so easily amused.

Highlights from this issue:

1. Very tasty looking stuffed portobello recipe on page 22

2.  Tosca's article on page 23 about alternatives to peanut butter is interesting ( However, I take a little exception to her claim that commercial peanut butters are "all" loaded with sugar and other unnecessary ingredients. I examined every jar of commercial and organic / natural peanut butters when I was in the store the other day, and other than more salt in most commercial, the ingredient lists were almost identical. Not saying eat spoonfuls of Skippy , but in the whole scheme of things, I think there are bigger fish to fry, know what I mean?)

3.. Great article about cooking for one on page 43

4.. I know one man who will really like reading the soup and stew recipes starting on page 58
 ;-)

5. The 14 day meal plan on page 73 is a great start for new Clean Eaters! Even using some of the days when you first start of will really be a help and give you a gentle introduction to your new lifestyle.