Meet the vibrant nutritionist behind our newest Clean Eating Academy course, Eat Clean for Energy.
As a busy entrepreneur, media personality and mother to an 11-month-old baby, Jesse Lane Lee should be exhausted — but strangely, it’s quite the opposite. As a longtime contributor to Clean Eating, Jesse always brings an infectious energy and positivity to the team, and it’s why we chose her to be your instructor for our upcoming online course, Eat Clean for Energy. Jesse will help guide you step by step to rev up your stamina and help you stay focused and energized throughout your day. We sat down with her to bring you a preview of the material she will be sharing as well as her top tips for all-day energy that you can start incorporating right now.
Clean Eating: Have you always been a bundle of energy?
JESSE LANE: Not always. I was a civil engineer before embracing holistic nutrition. I went to work as an engineer during the day and then studied nutrition at night. Upon graduating, I worked with clients in the evenings and on weekends. After four years of that, I was exhausted and my energy was zapped. I would wake up every day wishing I could sleep another three hours. I was foggy and had trouble concentrating. I had to take a step back and treat myself the same way I would treat one of my clients: I started eating energizing foods and making the lifestyle changes required to get my energy levels back. And now I’m excited to show you how you can live every day with boundless energy like me.
CE: What foods should people avoid to keep their energy high?
هذه القصة مأخوذة من طبعة September 2018 من Clean Eating.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 2018 من Clean Eating.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Summer Lovin'
Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.
Into the Wild
Cooking along the 500-mile Colorado Trail taught Clean Eating editor Amanda M. Faison how to transform the campfire into a kitchen.
![[ Three Ways ] Tropical Punch](https://reseuro.magzter.com/100x125/articles/6144/994436/qSC8RoLOC1657772079105/crp_Hibiscus-Jamaican-sorrel-Recipes.jpg "[ Three Ways ] Tropical Punch")
[ Three Ways ] Tropical Punch
Of African origin, hibiscus or Jamaican sorrel, is an important staple in West Indian and Mexican cooking. Hibiscus is sour enough to make you pucker and tropical enough to evoke the islands. Popularly brewed as a tea, the dried petals play well in savory or sweet recipes, too.
You Had Meat Tacos
"When it's done properly, taco should be a verb," declared Jonathan Gold, the late restaurant critic of the Los Angeles Times. Tacos are much more than a meal; they're an action.
The Multitasker
Collagen usually makes headlines for its skin-saving benefits. But did you know that it's also an essential nutrient for joint health? (Especially if you sit at a desk all day.)
The Minimalist
Summer cooking is all about fresh and fast and avoiding the stove.
Lighten Up
If you've had an air fryer in your online cart since the start of the pandemic, it's time to commit. Let's just say it'll change your life.
JUST RIGHT
The classic low-country boil is a celebration of place, tradition and ratio.
Recovery Days
The mantra that food is fuel is gold, but food as refuel is equally valuable.
Lower your impact without sacrificing satisfaction.
Eat like a Reducetarian.
