EatingWell Blogs (Page 10)
I have a thing for chowder.
I am lucky that my mother-in-law lives year-round on Cape Cod: we visit there several times a year and I get to eat some of the best clam chowder—or as we say in some parts of New England, clam chowdah. (She’s in Massachusetts, after all.) In Maine, where I lived until recently, I consumed gallons of chowder in varying forms—clam chowder, corn chowder, seafood chowder, the list goes on.
I love to make chowder at home, too, and when the weather cools down, one chowder recipe or another appears on my weekly menu along with some homemade bread. (This one’s my go-to chowder recipe.)
Make It a Meal: Whip up one of these 10+...read full post »
I’m usually not much of a dessert person. In fact, I prefer a cheese course after dinner when I eat out. But if I see a good apple dessert on the menu, I may reconsider that choice.
While I love apple cake and apple pie, my apple dessert of choice is Apple Bavarian Torte. My mom has been making this tasty creation for more than 40 years. Since I’m not a huge pumpkin pie fan, she usually makes it for me on Thanksgiving.
Don’t Miss: 3 Secrets to the Best Pumpkin Pie
What is Apple Bavarian Torte, you may ask? It’s almost like apple cheesecake: it features a shortbread-like crust topped with a sweetened cream cheese layer, a pile of apples and sliced almonds.
When I suggested making the recipe I grew up with a...read full post »
Kale’s über-healthy reputation is in part thanks to the cancer-fighting compounds it boasts called glucosinolates. But there’s a compound within glucosinolates that interferes with your thyroid function—and some may worry that eating too much kale could hurt their thyroid and possibly even cause hypothyroidism (underactive thyroid). (Why does that matter, you ask? Your thyroid regulates many body functions—and top on the list is metabolism.)
But there’s more to the story.
Dig a little deeper and you’ll learn a chain of reactions has to happen for those thyroid-interfering compounds—called thiocyanates—to be released. Cooking kale stops that chain of reactions from happening. However, chopping raw kale for a salad or chewing it does allow thiocyanates to form. But the quantity of thiocyanates in a few ounces of raw...
Research shows your partner can either help you succeed or sabotage your efforts. Here are 3 tips to get—and give—support in your relationship.
Discuss your goals
The first step in almost any diet plan is to make a goal, but it’s equally crucial to talk about those goals with the important people in your life.
If your partner reacts negatively to your new diet, try to find middle ground.
Ask questions about small changes he or she may be willing to start with, says Toni Coleman, LCSW, CMC, a psychotherapist and relationship coach in Virginia.
“Could we eat at 7 p.m. instead of 8? Could we go for a walk together? Could we try eating some different foods together?” are all great examples.
Don’t be bossy
Research shows when one spouse makes positive health changes, the other is more inclined...read full post »
I thought I had it good with my CSA midsummer, but the first weeks of September are truly a vegetable-lover’s gold mine.
Not only am I still getting perfect summer tomatoes, peppers and eggplant, but cooler-weather crops like beets and dark leafy greens are back in rotation too. Last week’s share added huge leaves of curly kale, Chioggia beets and some of the best carrots I’ve ever eaten to my larder.
I’m almost overwhelmed with the amount of vegetables spilling out of my fridge—but in a good way.
Here are EatingWell’s kale, beet and carrot recipes that I can’t wait to cook up—as well as a helpful hint on storing each if you need to.
...read full post »