Tyler - Clean eating for every season: fresh, simple everyday meals

No book is the result of one persons work, especially in this case, where much of the content was the labor of love of a small village, pouring their hearts and souls into this brand every day.

First and foremost, immeasurable gratitude to Clean Eatings editorial, design and digital players, Stacy Jarvis-Paine, Andrea Gourgy, Laura Schober, Alaina Greenberg, Angie Mattison and Mandy Major. For conceptualizing, strategizing, planning, scheduling, writing, designing, editing, tasting, analyzing and improving, day in and day out and then starting all over again at the top of each issue. Your passion, talent, positivity and ambition are palpable, and I am privileged to work with you every day. Not only are you publishing pros but also magicians as far as Im concerned to consistently pull off what you do.

To the brilliant story contributors, recipe creators, recipe testers, photographers, food stylists, prop stylists, stylists assistants, photo editors and artists reps for bringing our vision to life and making it better than wed dreamt up at the meeting table, issue after gorgeous issue.

Sincere thanks to our digital and marketing teams for all your clever work getting the message out about this book. To our awesome production director, Barbara Van Sickle, for keeping her whip within reach and keeping us up to speed on the erratic Boulder weather. Thanks to our GMs, past and present: Pat Fox, Kim Paulsen and Jonathan Dorn for always pushing us to expand and for your stalwart support; to our tenacious publishers, Joanna Shaw and Lisa Dodson, and their sales team for taking the stories we tell and spinning them into gold. To our all-seeing newsstand eye, Susan Rose, for keeping us competitive (and keeping it real). And to our diligent research department heads, Kristy Kaus and Lori Rodriguez, for digging deep and giving weight to every decision, big or small.

Id be remiss if I didnt acknowledge the creative teams spouses, partners, families and friends for your understanding during those late nights at the office and for your patience around production deadlines. Shipping again?! Yes, Paul, again.

The biggest thanks of all is owed to our readers. The truth is, you guys did this. So, a whole-souled thank you for allowing us to spend our days doing what we love.

And last (but really first), the late Robert Kennedy. Bob, it all started with you. Likely the very first to utter the term clean eating decades ago, you were a visionary directed by your passion and instinct. Thank you for entrusting me with your vision and letting me run with it. I cherish every day I get to lead this brand, and I delighted in every moment spent working on this book.

Cranberry-Glazed Pork Loin Roast

with Cranberry Shallot Compote

(See recipe, p. 47)

Makes 8 Bars.

Hands-On Time: 15 Minutes.

Total Time: 15 Minutes.

INGREDIENTS

INSTRUCTIONS

Lightly mist a 9 5-inch loaf pan with cooking spray, then line with parchment paper.

To a food processor, add dates, almond butter, pumpkin seeds, almonds, cherries and cinnamon; pulse until about three-quarters combined, leaving some chunks intact.

Press mixture evenly into loaf pan. Sprinkle with sesame seeds.

Refrigerate for at least 1 hour, ideally overnight. Cut into 8 equal-sized bars. (NOTE: You will have leftover bars; freeze remaining for future use.)

Nutrition Information Per serving (1 bar): Calories: 287, Total Fat: 15 g, Sat. Fat: 1 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 3.5 g, Carbs: 36 g, Fiber: 8 g, Sugars: 22 g, Protein: 6 g, Sodium: 0 mg, Cholesterol: 0 mg

Try garnishing with toasted coconut, lemon zest or a drizzle of maple syrup.

Serves

Hands-On Time: 20 Minutes.

Total Time: 20 Minutes.*

*Plus 4 Hours Chilling Time.

INGREDIENTS

INSTRUCTIONS

In a medium saucepan, whisk eggs. Add lemon zest and maple syrup; set on medium heat and whisk constantly until mixture turns pale yellow and creamy, about 5 minutes. To saucepan, alternate adding coconut oil and lemon juice a little at a time. (NOTE:It should take you about 3 rounds.) Whisk constantly until mixture is creamy, color is even and bubbles just begin to form. Remove from heat and pour through a fine mesh sieve into a jar or bowl, pressing to make sure as much of the mixture as possible goes through. Cover and refrigerate for at least 4 hours, or overnight.

Just before serving, remove cans from refrigerator and open from bottom (coconut milk will have separated into solidified cream and water). Pour out water and reserve for another use; scoop solidified, white cream into a chilled metal bowl. Add cayenne and beat with an electric hand mixer on medium-high for 30 seconds, until creamy. Gently fold in chilled lemon mixture.

Nutrition Information Per serving ( cup): Calories: 287, Total Fat: 24 g, Sat. Fat: 20 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 15 g, Fiber: 0 g, Sugars: 13 g, Protein: 4 g, Sodium: 42 mg, Cholesterol: 70 mg

Serves

Hands-On Time: 5 Minutes.

Total Time: 5 Minutes.

INGREDIENTS

INSTRUCTIONS

Combine all ingredients except chopped almonds in a blender. Blend until smooth. Divide between 2 glasses and sprinkle with chopped almonds (if using).

Nutrition Information Per serving ( of recipe): Calories: 296, Total Fat: 15 g, Sat. Fat: 1 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 5 g, Carbs: 36 g, Fiber: 8 g, Sugars: 24 g, Protein: 8 g, Sodium: 3 mg, Cholesterol: 0 mg

NOTE: This recipe yields 2 servings that are used on two different days in the Meal Plan. You can store 1 serving covered in the refrigerator overnight, or you can blend half the recipe at a time for maximum freshness.

with Orange Maple Syrup

Serves

Hands-On Time: 20 Minutes.

Total Time: 1 Hour.

INGREDIENTS