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EatingWell Blogs (Page 10)

August 25, 2015 - 1:25pm

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...

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August 25, 2015 - 1:15pm

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...

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August 25, 2015 - 1:09am

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...

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August 24, 2015 - 1:45pm

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.

Perfect Portion
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.

Filler-Upper
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.

Sneaky Sodium
Some burritos deliver more than 1,000 milligrams of sodium and many hover in the 600-700 mg range...

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August 24, 2015 - 1:12am

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

20 Recipes with Dark Leafy Greens

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...

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