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 »
For the first time in our lifetime, Thanksgiving and Hanukkah will be celebrated on the same day, Thursday, November 28, 2013. (This won’t happen again for another 77,000 years!) For my multicultural family (my dad is Chinese and Buddhist, my mom’s a Jewish New Yorker), the convergence of these two holidays is special because both commemorate freedom and gratitude. Another perk of this rare holiday combination means two food-centric meals merge into one delicious menu that honors both celebrations.
The menu I put together represents a mix of traditional favorites from each holiday that complement each other. While this menu isn’t for a kosher meal, you can easily adapt the menu: just swap oil for butter in the Brussels sprouts and take a break between dinner and dessert—something you’ll probably want to do anyway to fully savor this “historical” blend...read full post »
Stacy Fraser, EatingWell’s Test Kitchen Manager, and I recently offered dinner ideas and advice to a group of working mothers. When we asked, “What is the most difficult part of making a healthy dinner?” the overwhelming answer was one word: time. Serving a healthy dinner is hard when you’re trying to juggle school, work, exercising, grocery shopping and activities for kids and parents. The last thing you want is to add another to-do to your list—to plan your meals. Most of us just make it up on the fly. At 4:55 p.m. In the grocery store.
So we figured we could help out. We spend our days thinking about food and what to eat (and we have to feed our families every night too!). So we came up with a FREE downloadable mini cookbook of 20 weeknight-friendly recipes for busy families, enough to get you through a month of meals...read full post »
Juicing is an easy and quick way to get more healthy fruits and veggies into your diet. But what to do with all the leftover juice pulp when you’re done? While the bulk of the vitamins and minerals are in your juice, the resulting juice pulp contains almost all of the fiber. Sure, you can always compost those shreds. But we came up with some ways to reduce food waste and get that unused fiber into your diet. Research shows that consuming fiber-rich foods is important for helping to prevent chronic diseases like diabetes and heart disease, and it might boost weight loss by helping you feel full longer after you eat.
To make use of this fiber from the juicing process, I tested two techniques: stirring it into chili and baking it into bread.
Don’t Miss:...read full post »
Even though I work with and think about food all day as an assistant food editor at EatingWell, I often don’t get the chance to make a weeknight dinner plan and shopping list. And there are plenty of good reasons I should make the time—research shows that people who plan their meals eat healthier and spend less money on food. Who doesn’t want that? Luckily the EatingWell Test Kitchen has already done the work for me. They’ve chosen 5 dinner recipes—one for each weeknight—that all cost less than $3 per serving, cook in 45 minutes or less and offer a variety of flavors.
We’ll start with ravioli and work our way...read full post »