EatingWell Blogs (Page 1)
We’ve simmered down our favorite technique for making homemade chicken soup into one easy-to-follow changeable chicken soup recipe. Every great pot starts with garlic, onions, bone-in chicken breast and low-sodium broth. After that, you add your favorite seasonings, vegetables and whole-grains and/or beans. Start with a classic combination of carrots, celery, peas and egg noodles or go for a different blend of vegetables and seasonings to create your new favorite chicken soup. Whichever path you follow, you’ll be serving up bowls of homemade soup brimming with vegetables and fiber with a fraction of the sodium found in traditional soups.
Step 1: Lay the Base
The best soups start with a combination of aromatic vegetables cooked in oil to bring out their flavor. To start, heat 2 Tbsp. extra-virgin olive oil in a large pot over...
Frozen burritos are quick and convenient. Your whole meal, wrapped in a portable package—ready to heat and eat. Perfect for a “there’s nothing in my fridge” lunch or super-easy dinner. How do you choose the healthiest ones? Here’s what to look for when you shop.
Frozen burritos are reasonably sized and take the guesswork out of portion control. Unless you see a “big” or “jumbo” burrito, most are around 300 calories. For a well-rounded meal, pair with a side of veggies or salad.
Look for a burrito that combines protein with fiber, like beans with meat or veggies. Both are filling nutrients that help you stay satisfied post-burrito.
Some burritos deliver more than 1,000 milligrams of sodium and many hover in the 600-700 mg range...
Dark leafy greens—like kale, spinach and collards—are some of the most nutritious foods you can eat. They’re packed with fiber and vitamins A, C and K. One serving is 2 cups of raw greens or 1 cup of cooked. We love them in these recipes and also because they can help us stay healthy.
Pictured: Spanakopita Loaded Potatoes
Here are 5 more reasons to help convince you to eat more dark leafy greens.
- Shed Pounds
Adding dark leafy greens, or any other veggie for that matter, to a meal results in eating fewer calories without increasing...read full post »
We need water to survive and so does our food. Our agriculture system depends on this resource for watering crops and sustaining animals. California is a big agriculture state and 2014 was its fourth driest year on record. There's a renewed focus on water and our food (for ways to conserve at home click here). Here are some staggering numbers you should know when it comes to food and water.
The amount of California's water usage that is dedicated to irrigation for agriculture.
The amount of the nation's fruits, nuts and vegetables grown in California.
I’m a bit of a CSA junkie.
I’ve been a CSA member for the better part of the last 12 years. I love supporting local farmers and being challenged to sometimes cook things I don’t typically buy or finding ways to make my family love certain veggies (or at least accept them for that meal).
For those new to the idea, CSA stands for community-supported agriculture. Here’s how it works: You pay a local farm up front, usually in the spring when the farmer has lots of expenses—seeds, soil amendments, etc.
Then once the farmer starts harvesting, you get a weekly pickup of freshly picked produce. Sometimes the pickup is at the farm, sometimes it’s at a local business. Some farmers bag everything up for you in advance—this makes pickup fast but you don’t get any choices. Other farmers set up tables and provide...read full post »