EatingWell Blogs (Page 13)

October 14, 2016 - 9:54am

For EatingWell's holiday issue, we asked our Facebook followers to share their healthy holiday baking hacks. We chose this one, submitted by Joanne Medeiros, to publish in our November/December 2016 issue:

"I make a beautiful apple Bundt cake for the holidays that's a huge hit with family and friends. From the original recipe, I replace the canola oil with coconut oil, the white flour with ground whole oats and ground flaxseed, and the white sugar with a small amount of maple syrup. I can't count how many times I've passed this recipe on!" —Joanne Medeiros

EDITOR'S REPLY: The flax and oats flour swap is a smart healthy-baking tip. And the coconut oil and maple syrup add great flavor.


read full post »
October 12, 2016 - 9:47am

Snacks: most of us love to eat them, but it can be hard to choose healthy options on the go. Instead of too much added sugar, salt or calories, these snack recipes deliver filling protein and fiber plus nutrients to keep you energized whether you're packing them up for work, school or play.

Related: Gas Station Snacks That Are Actually Healthy

1. Curried Chickpeas

These little legumes crisp up...

read full post »
October 12, 2016 - 9:22am

Sometimes you read about a hot new food trend or a friend emails you saying that you have to try adding this to your morning coffee to solve all your ailments. But a lot of nutrition information floating around out there is either too good to be true or perpetuates nonsense about perfectly healthy foods. We took a harder look at some of the topics floating around the nutrition "rumor mill" and what the science said. See if some of these myths tricked you.

read full post »
October 12, 2016 - 9:17am

As the leaves on the trees change from green to yellow and red, the cooling weather means one thing for me: it’s pumpkin time.

Starbucks rolls out the Pumpkin Spice Latte, Halloween pumpkins start bringing their glow to the farmers’ markets and gardening stores, and my Pinterest board lights up with pumpkin recipes.

Pumpkin and all types of winter squash have always been a favorite food of mine. So it’s a good thing they’re loaded with vitamin A, vitamin C and fiber, because I’m planning to eat my fair share as fall in Vermont is already settling in.

To keep things easy, all these recipes use canned pumpkin. But if you would like to use fresh pumpkin or squash, cut a small, 4-to-6-pound pie pumpkin or winter squash in half and remove the seeds. Lightly coat the inside with oil and roast at 350°F until very tender, 50 minutes to 1...

read full post »
October 10, 2016 - 9:12am

Here are some gift ideas for people on your list who are always on top of latest health trends and love to take good care of themselves. Help spread the healthy cheer this holiday season with a fun color-blocked (and insulated) water bottle, a gift set of small-batch-farmed tea, the Test Kitchen's favorite spiralizer and a kit to make your own kombucha.

My Hydro by Hydroflask customizable-color bottle, starting at $29

Photo Credit...

read full post »
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner