Breana Lai's Blog (Page 3)
The wine aisle can be pretty intimidating. With rows of white, red and rosé wines from all over the world lining the shelves and stacked in boxes, it can be hard to decide where to spend your money. If you don’t have a sommelier (a trained wine professional) hovering nearby to point out the best wines in the store, how do you know what to pick?
From my previous work in restaurants and at a wine store, I’ve observed that people most often choose wines based on the label. Wines with animals, pretty lettering or familiar grape varietals are the most common choices; however, a wine with an attractive label doesn’t necessarily mean good value (or taste!). After testing more than 50 bottles of wine marked at $10 and under with the EatingWell Test Kitchen team (it’s a tough job, but someone has to do it), we’ve come up with some favorites in the $...read full post »
Tofu may not be the first protein you think of when planning dinner, but here are 4 new recipes that will make tofu the star of your next menu. These vegetarian tofu dinner recipes are super-satisfying, bursting with flavor and take less than 45 minutes to make. Even diehard meat lovers will be won over!
Plus, tofu’s nutrition profile is impressive. Low in fat and for vegetarians a good source of protein, one 3-ounce serving of extra-firm tofu has around 80 calories, 0 grams of saturated fat and 8 grams of protein. There’s been some misleading information churning out from the rumor mill claiming that soy’s isoflavones (compounds similar to estrogen) are harmful, but there’s no supporting evidence. In fact, they may actually have a protective effect. Studies show isoflavones may help play a role in reducing the risk of breast and prostate cancers as...read full post »
There are plenty of good reasons why yogurt sales have increased by 40 percent over the past five years. High in protein and calcium, and a probiotic powerhouse (if it’s got the live and active cultures label), yogurt is a magnificent food. Not only is yogurt simply delicious alone as a healthy snack or breakfast, it’s also an extremely versatile cooking ingredient. It works as a lower-calorie and lower-saturated-fat replacement for cream, mayo, oil and sour cream in many recipes.
Related: Easy Recipes with Yogurt
With so many varieties available in the store, I never thought I would make yogurt at home. But after trying it out it in the Test Kitchen, I’m a homemade-yogurt convert! Making yogurt at home is actually really easy. The...read full post »
Nancy Roscigno, a 47-year-old interior designer from Chapel Hill, North Carolina, lost over 20 pounds with her girlfriends. Here’s how she did it— and how you can too.
What was your biggest challenge for losing weight?
I had a very hard time making the right food choices. I grew up in a large Italian-American family and though I’ve been cooking since I was a kid, the food—and the portions—weren’t always healthy.
What was the key moment you decided you wanted to lose weight?
I wasn’t happy with the number I saw on the scale, and I felt a huge responsibility to provide good choices and be the healthy role model that I wanted to be for my kids (now aged 21 and 19). When I ate better, my family ate better.
My girlfriends and I had been walking together in the neighborhood almost daily and...read full post »
When I’m invited to someone’s house for dinner, I never show up empty-handed. Call me Southern (which is a compliment!) but I think bringing a little offering says, “Thank you so much for inviting me over and serving me food.” I used to bring a bottle or wine or flowers, but recently I’ve been whipping up homemade treats. This holiday season I’m making EatingWell’s new homemade chocolate bark recipes. Why? Because bark is a lot healthier and easier to make than chocolate fudge. It’s also delicious—during the testing phase, the EatingWell staff chased me down every afternoon to get their chocolate fix.
Check it out: 8 Healthy Chocolate Bark Recipes
The biggest difference between chocolate bark and chocolate...read full post »