EatingWell Blogs (Page 10)
This sustainable meat source often gets overlooked. Here’s why you should give goat a place at your table.
Thirty years ago, few Americans were familiar with goat cheese, but today the fresh creamy cheese is everywhere. Now sustainable-farming advocates hope we’ll also fall in love with goat meat. Shirley Richardson, a small-scale Vermont farmer, is one of those advocates. She saw that the goat dairy industry generates a significant number of kids (baby goats) each year to keep their mothers producing milk. Dairy farms have no need for males and keep only some females, resulting in a lot of extra young goats. Explains Richardson, “Farmers welcomed help figuring out a way to put these surplus animals to productive use in the food chain.”
Richardson co-founded Vermont Chevon and has been working to develop a sustainable and...read full post »
I love butternut squash. But since I commute an hour a day and have a 3-year-old to feed ASAP when walking in the door (plus a hangry husband), I try to keep weeknight dinners to 30 minutes, tops. Since it takes about 15 minutes to peel, seed and cut up a whole one, squash is usually designated to weekend duty at my house.
So discovering precut butternut squash was pretty awesome. And while convenience products can be more expensive, this one costs a mere $1.50 more to buy it already prepped, which is worth it to me and my weeknight sanity.
In the past I’ve avoided precut vegetables because I’ve had a few purchases go awry—slimy chopped onions and desiccated broccoli come to mind. But when developing and testing recipes in the EatingWell Test Kitchen, we never came across a spoiled bag or box of precut squash.
When shopping...read full post »
My husband and I are immersed in what seems like an endless struggle to lose stubborn pounds. You too? Well, Lainey Younkin, M.S., R.D., reported some news in the September/October 2015 issue of EatingWell that could be game-changing for us.
Did you know that how you store your food can influence how many calories you consume? “You’re three times more likely to grab the first food you see than the fifth food,” says Brian Wansink, Ph.D., author of Slim by Design. In one study, people ate almost twice as much candy from clear vs. opaque bowls—55 extra calories daily, which can add up to 5-6 pounds of weight gain per year.
So I’m on a mission to make healthy foods easier to see and tempting foods not so much. Here’s how:
Super-healthy foods that we should eat more of, like cut-up fruits and vegetables...read full post »
Gluten—a combination of proteins found in wheat, rye and/or barley flour—gives structure and elasticity to baked goods. When you remove gluten, the support needed to lift and lighten the treats during baking is missing. The results can be dense, gummy or crumbly. The best gluten-free (GF) baked goods are made with a blend of GF flours, starches and often natural “gums,” such as xanthan gum, to replicate a traditional texture.
You can make your own GF flour blend or keep it simple and choose one of the blends already on the market. We swapped four different GF flour blends for the wheat flour(s) in our Chocolate-Beet Cupcakes, Banana-Blueberry Muffins and Bev’s Chocolate Chip Cookies. Each one produced a slightly different texture...read full post »
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.
Don't Miss: 27 Chicken Soup...read full post »