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Kerri Ann Jennings's Blog (Page 3)

August 10, 2012 - 9:12am

I had never heard of chia until a couple of years ago when a health-minded friend started crowing about her latest superfood. “It’s loaded with omega-3s; the Aztecs used to grow it,” she told me. Intrigued, I wanted to find out if chia truly did deserve the health hype. Here’s what I learned—as Ana Mantica and Amy Levin-Epstein have both reported on chia for EatingWell Magazine:

Must-Read: 10 Everyday “Superfoods” You Might Already Be Eating

What is chia?
If your first thought is “Chia Pets” you’re kind of right. Edible chia seeds (Salvia hispanica) are a cousin of the seeds (Salvia columbariae) you once used to grow a crop of green hair atop your clay...

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August 1, 2012 - 10:37am

Shopping at a farmer’s market is a great way to support your local economy and stock up on the freshest seasonal produce. (Did you know that when fruits and vegetables are picked at their peak ripeness, they are most nutrient-packed?)

Related: 8 Summer Foods You Should Stock Up On

But when it comes to some of the food at the market, there’s debate whether it’s safe and should even be legal.

I’m talking about those hand-canned jars of pickles and other “value-added” foods that have been made in a home kitchen, rather than a commercial one. In many states, selling food that hasn’t been made in a commercial kitchen is illegal. It’s a food safety measure that’s a first step...

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July 25, 2012 - 11:58am

A new study—published in the August 2012 issue of the Journal of Consumer Research—helps explain why the size of our plates affects how much we’re eating. Turns out, our behavior is directly influenced by what our eyes perceive, even when we know better. So, for example, you’ll serve yourself—and eat—less on a 6-inch plate than a 9-inch plate because it looks more satisfying.

The study, by Brian Wansink, Cornell researcher and EatingWell advisor and Koert van Ittersum, suggest the color of your plates, table and tablecloth matters too: using light plates on dark tablecloths helps you eat less; doing the opposite (having dark plates on dark tablecloths) makes us take—and eat—more.

Must-Read:...

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July 11, 2012 - 11:44am

Want to give your workout a boost? Five key ingredients can give your body an extra edge when exercising—or recovering from your workout, as Joyce Hendley wrote about in the July/August issue of EatingWell Magazine. And as a bonus, she developed a homemade energy bar recipe that packs them all into a delicious, convenient bar to power your workout and help you refuel afterward. (Get the recipe for EatingWell Energy Bars and more Granola & Power Bars.)

Here are the 5 ingredients that can help power your next workout.

1. Peanuts
The most protein-rich nut of them all helps give our bar an egg’s worth of quality protein.

Pre-workout: A little protein staves off hunger without overtaxing...

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July 3, 2012 - 4:07pm

When the weather got steamy this week, you can bet I made friends with an old summer standby: soft-serve frozen yogurt. Among the creamy frozen dessert choices, from frozen yogurt to super-premium ice cream, frozen yogurt is the healthiest option—5 ounces of frozen yogurt “costs” 120 calories, while the same amount of soft-serve ice cream has 220 calories. But if I pile on the wrong toppings I could nearly double the calorie total of my “healthy treat.”

Make Your Own: Skinny Ice Cream and Frozen Yogurt Recipes
Easy 100-Calorie Freezer Pops

See...

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