The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy Paperback – Oct 16 2010
Back to University 2016
Save on College Prep Essentials on Amazon.ca. Shop now
Customers Who Viewed This Item Also Viewed
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
We've really like the Shepherd's Pie, the Spinach and Ricotta Chicken Quesadillas, and the Turkey Burgers.
However, the layout of the recipes often has me flipping back and forth in order to find the one that I'm looking for. Instead of dividing recipes up by meal, or meat type, or any other logical order they are divided up into "meals for two" and "budget meals" etc so if I want to find the quesadilla recipe quickly I have to remember that it's in the "quick weeknight meal" section. So silly! But the recipes are totally worth it.
It's the book that I use to plan my weekly meals. The recipes are simple and delicious.
I'm just starting to eat clean and this book, and the magazine are really great. I also have Tosca Reno's books but I find the recipes in this cook book are better and easier to make and find the ingredients for.
Most recent customer reviews
The recipes sometimes call for things you wouldn't really use otherwise, but they look delicious. Not really for my price range, but great if you've got a little extra money to... Read morePublished on Aug. 11 2014 by Leighann O
I am liking the book
Keep going back for inspiration and recipes.
Wishing there was a clean eating for vegetarians next.
Good recipes, although I have yet to try some of them. The rolled flank steak is amazing, even good enough to serve to guests!Published on Nov. 3 2012 by Amy
The recipes in the book were great! Easy and quick to make. The book arrived really fast which was also a bonus since I was so eager to get this book. Read morePublished on Sept. 18 2012 by Kimberly Siddall