Advertisement

Carolyn Malcoun's Blog (Page 6)

August 27, 2014 - 9:23am

While you may not follow a Paleo or gluten-free diet, here’s a takeaway from both that will help get more veggies into your diet: use vegetables to wrap up your meal.

Bread, wraps and tortillas may be the first things you think of to “contain” sandwiches, tacos and more, but lettuce, dark leafy greens and cabbage do the trick just as well.

Don’t Miss: The Pros and Cons of 4 Trendy Diets



Lettuce for Lunch Wraps
Different types of lettuce work best for different purposes. For instance, tender...

read full post »
August 26, 2014 - 12:29pm

I love pie, particularly ones bursting with summer fruit, but I rarely have the time to make one. That means pie is more of a special-occasion dessert—unless someone’s made it for me. But I found a dessert that satisfies my craving for pie with a lot less fuss: a luscious fruit crisp topped with nutty streusel.

Don't Miss: 6 Tips for Perfect Summer Pies

At this time of year, Pennsylvania peaches have started creeping their way into local farmstands, while the local berry farm has put out its raspberry sign—and that’s enough to inspire me to make Peach-Raspberry Crisp with wild abandon.

Have other favorite summer fruits? This recipe is so versatile that you can make it with whatever fruit suits your fancy—...

read full post »
August 7, 2014 - 11:26am

When it comes to ice cream, I’m what you might call a “goodie miner”—I dig out all of the chunks of yumminess and eat them first—so the more “stuff” in my ice cream, the better. Since I often feel that ice cream makers don’t add quite as many treats as I’d like, I’ve been known to take it upon myself to get the right ratio at home. I just buy some plain light ice cream, let it soften up for a few minutes, then stir in my own combination of nuts, fruit, chocolate or whatever suits my fancy that day. If this idea piques your fancy, here are some serving-size guidelines to follow, as well as a few of my favorite combinations to get you started.

Feeling inspired? Start with our homemade chocolate and...

read full post »
July 7, 2014 - 4:29pm

I love summer. There’s just so much going on. Summer concerts in the park. Hikes and bike rides. Barbecues with friends. Trips to the ice cream stand.

Don't Miss: Secrets to the Best Homemade Ice Cream (Without the Heavy Cream)

What I don’t love, though, is the hit my bank account seems to take right about now. Rather than cutting back on summer fun, I put my grocery budget on a financial diet. All these recipes clock in at $3 or less per serving, so I can spend more money on those fun summer activities. Added bonus? Not a one takes more than 30 minutes to get on the table, so we can play outside to our hearts’ content.

Here's what's on my menu this week:

Don't Miss:...

read full post »
July 1, 2014 - 11:26am

This morning my 2-year-old daughter, Lila, walked over to the kitchen island and yelled, “Nana!” while pointing to the last banana in the fruit bowl. My husband tried to tell her that the black-spotted banana was destined for the compost bucket, but it’s hard to reason with a toddler—so I peeled it and gave her a chunk. She thought it was a perfectly acceptable breakfast, mushy spots and all.

Many people (like my husband) don’t have time for overripe bananas. But here’s the real secret: those past-their-prime ’nanas are actually a true culinary treat.

Overripe bananas have an over-the-top essence that’s perfect for flavoring baked goods, pancakes, smoothies and more. When I don’t have time to turn them into something special right away, I peel them, pop them in a bag whole and freeze them for future cooking endeavors. Or I freeze slices on a...

read full post »
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner