Whether you enjoy smoothies for breakfast, a snack or even dessert, they’re a great way to increase your daily servings of fruits and vegetables. But depending on the ingredients they’re made with, smoothies can quickly turn into unhealthy calorie-bombs filled with sugar and saturated fat. And drinking too many high-calorie smoothies could counteract their health benefits and sabotage your efforts to stay—or get—slim.
Don't Miss: The Best & Worst Fast-Food Smoothies
The healthiest way to enjoy a smoothie is to make your own. Blending your own choice of ingredients assures you know how much of and what foods you are getting. Wondering how to make a smoothie? A good smoothie should contain a blend of...read full post »
Juicing and smoothies are all the rage right now. While both can boost your fruit and vegetable intake (something most Americans need to do) and are great for getting a variety of produce into your diet, one is the better choice.
That’s the smoothie. Why? Juicing leaves behind a pulp—which contains fiber and nutrients that you end up tossing away—and thus you lose most of the benefits of whole fruits and vegetables. Blending produce into a smoothie, however, preserves fiber—and a smoothie can deliver an extra boost of vitamins, minerals and phytochemicals because it often includes fruit skins and pith. If your smoothie includes yogurt or milk, you get some calcium too. Blending, however, introduces oxygen and sometimes heat, which will knock out a little vitamin C and some B vitamins. (No big deal really, as most of us get plenty of C and produce isn’...read full post »
You know what the best part of cooking for one is? You don’t have to cater to anyone else’s dietary restrictions and YOU can make exactly what YOU want to eat. Sure, it may be a little tricky finding recipes for one or to find the inspiration to get out your pots and pans instead of ordering takeout. But with a few simple tips and easy recipes, you can make delicious meals for yourself without wasting food and save money by not eating out.
Recipes to Try: Breakfast, Lunch and Dinner Recipes for One
1. Avoid prepackaged foods
Everything from produce to spices comes in containers these days and the quantities these items are sold in are not always thrifty if you’re cooking for one. If you can, buy in bulk so...
Confession time: I’m a brownie snob. For years I’ve turned up my nose at “blondies.” (OK, maybe there’s a little “brunettes vs. blondes” thing going on too.) Given the choice, I’d always pick a fudgy brownie over a wan beige blondie more defined by its lack of chocolate than the presence of any particular identity of its own.
But recently I’ve reconsidered my prejudices. A story in the March/April issue of EatingWell Magazine, “Rediscovering Quinoa,” brought Almond Butter-Quinoa Blondies into my life and that changed everything.
These beautiful squares mix up in 10 minutes with just a few...read full post »
I just have two questions about this chicken recipe: Why is it called “Three-Cup Chicken”? And can I please have it for dinner tonight? It has the Asian flavors I love: Sichuan peppercorns, star anise, fresh ginger and fresh basil. And lots of garlic: 12 cloves plus 1 tablespoon minced garlic. That’s why Kathy Gunst included it in her story “A Fresh Look at Garlic” in the March/April issue of EatingWell. (Find 25 healthy garlic recipes, including more of her new garlic recipes for garlic scape pesto and more.)
According to her, the name of this classic Taiwanese dish comes from the combination of...read full post »