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EatingWell Blogs (Page 10)

January 3, 2014 - 1:41pm

For most purposes, an 8- to 10-inch chef’s knife is the perfect tool. Because the blade is wider at the base, it’s strong enough to cut through a winter squash and the tapered point makes it just the right shape for the rocking motion used to mince, slice and dice. When shopping for a new knife, there are three things to consider: how it feels, what the blade is made of and the way it’s constructed. Spend some time in a kitchen store and try a few out. The material the handle is made from does not necessarily indicate quality—so find one that fits comfortably in your hand. For a long-lasting, durable knife, opt for a high-carbon stainless-steel blade. And finally, look for a knife with a “full tang” blade, meaning it’s one piece of metal that extends from blade through the handle—the continuous piece offers the best stability when chopping and makes the knife...

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January 3, 2014 - 9:42am

Find out whether there are health benefits to taking krill oil instead of fish oil and whether you should take a krill oil supplement.


As its name implies, krill oil is oil extracted from krill—tiny sea-dwelling crustaceans—and made into a soft-gel capsule. Krill are a rich source of DHA and EPA, omega-3 fats that promote heart and brain health and reduce inflammation.

Krill oil is often touted as a supplement superior to fish oil: preliminary research suggests that our bodies better absorb omega-3s from krill oil than from fish oil. In other words, you’d need a smaller dose of omega-3s if they’re coming from krill. But here’s the catch: to get enough omega-3s you’d still have to actually swallow more krill-oil pills than fish-oil pills, because the amount of DHA and EPA in a single krill-oil pill is typically much lower. And krill...

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January 2, 2014 - 12:24pm

When you look the new January/February issue of EatingWell magazine, there are a couple things you’ll notice right away. First of all: 2014? Already? Then you’ll focus on the gorgeous photo of colorful cauliflower. If you think to yourself, “I love cauliflower—wish I had some new delicious recipes for it,” we can help. Here are some staff-favorite recipes from the issue.

Don't Miss: Recipes from the January/February 2014 Issue of EatingWell

Our January cover vegetable stars in four fabulous recipes by award-winning cookbook author Molly Stevens. They were a big hit with several members of the EatingWell staff:



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December 31, 2013 - 3:02pm

If you’re resolving to eat healthier this year, consider starting in the kitchen. Mastering a few easy cooking skills can do wonders for your health and your waistline. Here are a few simple tips to get you started:


Be a Breakfast Chef

1. Be a Breakfast Chef
Regular breakfast eaters tend to be leaner, and breakfast-eating dieters are more successful at losing weight. What’s more, studies have found that they also get more fiber, calcium, vitamins A and C, riboflavin, zinc and iron—and less fat and dietary cholesterol. But the key is a balanced breakfast. That means having whole grains, protein...

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December 30, 2013 - 1:17pm

Hopefully you've enjoyed our month-long diet challenge, and your hard work is paying off on the scale. Our challenge is coming to a close, but you can and should continue with your healthy eating and exercise habits to meet and maintain your long-term weight-loss goals. One strategy for continued success is to practice eating mindfully, which is about paying attention to how you feel as you eat and focusing on your food . One way to do this is to eat more slowly. It takes your body about 20 minutes to register feeling full, and eating more slowly may help you lose weight. Evaluate your hunger on a scale of 1 to 5, with 1 being “ravenous” and 5 being “stuffed.” Stop eating when you've reached 3 or 4.

Pictured Recipe: Oven “Fries”


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