Skip to main content

New Book Celebrates "Clean" Eating for the Family

  • Author:
  • Publish date:
Clean-Eating-for-Busy-Families-1

The latest buzz word related to food is 'clean eating,' which actually doesn't have anything to do with a fad or a diet. It is essentially eating healthy, whole foods-based like fruits and vegetables and staying away from processed foods. This can be challenging in our fast-paced world where meals are eaten on-the-go and take-out is the norm. I try to cook wholesome and healthy foods as much as possible, but regardless of what your my intention is I do get into cooking ruts.

To help me out, I have been reading the new cookbook, Clean Eating for Busy Families. Written by Michelle Dudash, R.D., an award-winning registered dietitian, writer, television personality and recipe developer, who breaks down in a clear way how every parent can create delicious meals for their families. Throughout the book, she provides a plan of action by teaching parents how to create weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating. 

This includes recipes that are quick like easy sauteés and casseroles, to slow cooker meals, to pan-less grilling options that can all be prepared in 30 minutes of less. The core of the recipes is clean eating where you will discover a wholesome ingredient lists to nutritional analysis on every recipe. The recipes also feature eco-friendly tips, along with information on how to go green while shopping and cooking. I also loved the delicious recipe ideas from Pecan Crusted Chicken Tenders, Oatmeal Breakfast Cookies, Buckwheat Noodle Bowl with Edamame & Ginger Orange (see below), Peel Chicken & Broccoli Stir-fry with Brown Rice and Baja Fish Tacos with Pico de Gallo is a great way to focus on clean and healthy eating while also making it kid-friendly and tasty.

Buckwheat Noodle Bowl_Edemame_Ginger

Buckwheat Noodle Bowl with Edamame & Ginger

Get your Zen on with this Japanese-inspired dish. Your well-stocked “clean” kitchen will likely have all of these ingredients on hand for a quick, one-pot dinner.

1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil

2 medium carrots, coarsely shredded (about 2 cups, or 220 g)

4 scallions, green parts diagonally cut into ¼-inch [6 mm] pieces, white parts chopped, divided

5 thin slices peeled gingerroot

Scroll to Continue

Recommended Articles

How to Get Your Child Involved in Ski Racing

How to Get Your Child Involved in Ski Racing

Do you ever watch the Winter Olympics with your family? We sure do at this house. Seeing the ski racers fly down the mountains was a big part of what attracted our girls to ski racing, but the biggest draw was friendship and time spent in the snow. If you are wondering how to get ...read more

Compassion, Fear, and Facing the Reality of Gun Violence

Compassion, Fear, and Facing the Reality of Gun Violence

This post was originally published in October of 2017, after a gunman opened fire at a concert in Las Vegas, killing 58 people. Five years later, it still applies. In this, the latest heartbreaking, soul-crushing human massacre, 14 were murdered at a elementary school in ...read more

DIY Flower Arrangement Mugs for Graduation

DIY Flower Arrangement Mugs for Graduation

This is an usual graduation season. With COVID in our midst, we are isolating ourselves from the ones we love.  I came up with a creative way to celebrate the graduates in my life with these DIY flower arrangement mugs using Fabulous Florals. Related: Easy DIY floral design tips ...read more

2 cloves garlic, smashed

5 cups (1.2 L) organic or reduced sodium vegetable broth

2 (3.5-ounce, or 100 g) bundles dry buckwheat (soba) noodles

1¼ cups (148 g) frozen shelled edamame

1 sheet roasted nori (optional, found in Asian food section), cut into bite-size strips

1 tablespoon + 2 teaspoons (25 ml) tamari (or soy sauce)

Directions:

Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot and garlic and stir-fry for 3 minutes. Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil. Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.

Recipe Notes

  • When reheating leftovers, pour in a bit more broth for a soupy consistency.
  • You can get away with using only 4 cups (1 L) of broth if you’d like the finished dish to have a thicker consistency.

Momtrends was not paid for this post. We were given samples.

Related Articles