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EatingWell Blogs (Page 11)

January 28, 2016 - 9:08am

When the 2015 Dietary Guidelines for Americans were released, they were met with mixed reactions. We're excited to share our advisor Dr. David Katz's response to the report:

I won't mince words: in my opinion, the 2015 Dietary Guidelines for Americans, are a national embarrassment. They are a betrayal of the diligent work of nutrition scientists, and a willful sacrifice of public health on the altar of profit for well-organized special interests. This is a sad day for nutrition policy in America. It is a sad day for public health. It is a day of shame. I know, I should tell you what I really think. Maybe next time.

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January 27, 2016 - 1:34pm

Cooking in a small kitchen can turn anyone into a minimalist. A cake pan? Forget about it; birthdays only come once a year. A toaster oven? Let your broiler do the work! But the one must-have tool you must keep in your cooking arsenal is the muffin tin. It just may be one of the coolest tools you own. Obviously, it’s great for muffins—but you can use it for so much more. And, of course, with a muffin tin you’ve got the assurance of built-in portion control. Get out your muffin tin and let the magic begin. From lasagna to sumptuous mini pies, these six foods get a whole new look.

Download a FREE 20-Minute Dinner Recipes Cookbook!






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January 27, 2016 - 9:37am

Get the printable recipe for Spaghetti Squash Lasagna (pictured here) or Pin It for Later.

Spaghetti squash—it's the great pasta impostor and, luckily for me, it hit the Internet with a bang just around the time I was diagnosed with celiac disease. But it's not just a revolutionary vegetable for gluten-free eaters like me—carb-conscious folks and calorie counters alike love to swap this slimmer spaghetti for pasta. There's a mere 42 calories and 10 grams of carbohydrate per cup of cooked squash compared to 221 calories and 43 grams of carbs per cup of cooked pasta.

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January 27, 2016 - 12:54am

My first cooking class was with my mom at Lan’s Chinese Cooking School in Durham, North Carolina, when I was 8 years old. My mom and I were excited to learn how to make authentic Chinese food because my Hong Kong-born dad and I preferred it to all other foods. I was the youngest student to ever enroll and I had to stand on a stepstool to be tall enough to mix the ingredients in the wok. It was here I first kindled my passion for cooking. I also learned that Chinese cooking isn’t difficult as long as you have the right ingredients.

Even though I am now a professionally trained cook, to this day my friends and family request I make the Chinese food I learned to make as a kid. With just a few basic pantry staples, you too can make Chinese dishes that are quick, healthy and crowd-pleasing.

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January 26, 2016 - 9:33am

We want you to make 2016 your healthiest year yet. Join us January 4-29 for the Make Healthy Happen Challenge. We’ll be offering tips, recipes, dinner plans and inspiration to make healthy happen.
 
Pictured Recipe: Quick Shepherd’s Pie

It’s the final week of our Make Healthy Happen Challenge. You can still keep things going after this week. EatingWell has plenty of meal plans and healthy recipes to stay healthy all year. In the meantime,...

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