Hilary Meyer's Blog (Page 13)

February 28, 2012 - 4:38pm

When I heard we were doing a story on “healthier meatballs,” I was skeptical. What could be healthy about a meatball? And if they were “healthy,” would they be any good? As it turns out, the answer is yes. My friend and contributing editor Carolyn Malcoun developed some killer meatball recipes for us and if I hadn’t known, I never would have guessed they were healthy.

Recipes to Try: Lemon-Rosemary Turkey Meatballs and More Healthy Meatball Recipes

Here are her 6 tips for healthier meatballs:

1. Start with lean meat.
To cut saturated fat, opt for meats that are 90% lean or leaner. Or if you want to use a fattier meat, such as pork or lamb, for flavor, combine it with something leaner (...

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February 28, 2012 - 3:45pm

One of the easiest ways to eat healthier is to have breakfast every day. Each day this week, we will post a new, easy tip to help you adopt this healthy habit for just one week.

Here’s today’s tip:

Tip 2: The Number One Food You Should Eat for a Healthy Breakfast

Oatmeal is as close to perfect as you can get for a breakfast food.

For starters, it’s quick (less than 5 minutes if you’re using the quick-cooking kind). It’s got 4 grams of fiber per cup and research suggests that increasing your intake of soluble fiber (a type of fiber found in oatmeal) by 5 to 10 grams each day could result in a 5 percent drop in “bad” LDL cholesterol. If you top it with fruit, like 1/4 cup of raspberries for example, it’s not only delicious, but you also tack on an additional 2 grams of fiber. That means you’re well on your way to...

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February 28, 2012 - 3:32pm

One of the easiest ways to eat healthier is to have breakfast every day. Each day this week, we will post a new, easy tip to help you adopt this healthy habit for just one week.

Here’s today’s tip:

Tip 1: Kick-Start Your Metabolism with Breakfast
Pictured Recipe: Eggs Italiano

Research suggests that people who are most successful at losing weight eat breakfast every day. Start your morning with a healthy, energizing and metabolism-revving breakfast using these 3 ingredients: whole grains and lean protein to help you stay full right through until lunch and some fruit or vegetables for added fiber. Get inspired with...

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February 9, 2012 - 12:08pm

Before I had a baby, one minute was one minute. Just 60 seconds. And I had a lot of minutes. I could use them where I wanted, and mostly I chose to use them at dinnertime—leisurely pulling a meal together, eating slowly, sipping wine, then cleaning up. Fast-forward nine months and now my dinnertime routine looks like an episode of Iron Chef. I’m scrambling around, food is flying off the cutting board and I’m yelling, “Hurry up!”

I’m trying to bank some minutes. I’m now acutely aware of their value and the prospect of having a few of them set aside at the end of a long day after the baby is asleep makes me giddy. Sure, I could just call for takeout, but I don’t want to be the mother who develops healthy recipes for a living, then feeds her family Chinese takeout from down the street three times a week. (...

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February 6, 2012 - 12:10pm

Following a recipe is easy for most people, but not always practical. Oftentimes what we have in our fridge is a hodgepodge of ingredients that a single recipe can’t cover. So we wing it. When I develop recipes in the EatingWell Test Kitchen, I rely on a few basic principles to get me through the first test and ensure that (hopefully) what I make is tasty. Below are some tips to keep in mind when you’re cooking without a recipe:

Take an inventory – Before I decide to cook without a recipe, I do an inventory of what I have in my fridge. Maybe it’s a chicken breast that inspired me. Or an almost-wilting bunch of kale that I need to use up. Whatever it is, I choose one ingredient as a focal point, then I move on to see what else I have in my fridge or pantry that I could add to it to make it a meal. I...

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