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EatingWell Blogs (Page 16)

November 1, 2013 - 10:45am

Yesterday Kraft announced that they'll be phasing out the use of Yellow 5 and 6 in some of their packaged mac-and-cheeses, specifically their character-shaped pastas (SpongeBob Squarepants, Halloween and winter shapes, plus two other new shapes) and instead will color them with spices such as paprika. (Their “original flavor” elbow-shaped macaroni won't be changed.)

Some say the switch was spurred by a Change.org petition that garnered 348,000 signatures, though Kraft denies it. Regardless of what motivated the swap, it's great news! Yellow 5 and 6 are two of the most commonly used synthetic food dyes and contain compounds that research has linked with cancer and that may cause allergic reactions in some people. And, in 2011, the FDA said that although there isn't enough evidence to conclude that...

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October 30, 2013 - 10:40am

When I sent an office email to gather staff picks from the September/October issue of EatingWell, I was hoping at least two or three of my busy colleagues would take a minute to write back. But it turned out the issue was so enthusiastically received that I have 9 favorite recipes to share with you.



1. Chickpea...

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October 24, 2013 - 3:30pm

Juicing is an easy and quick way to get more healthy fruits and veggies into your diet. But what to do with all the leftover juice pulp when you’re done? While the bulk of the vitamins and minerals are in your juice, the resulting juice pulp contains almost all of the fiber. Sure, you can always compost those shreds. But we came up with some ways to reduce food waste and get that unused fiber into your diet. Research shows that consuming fiber-rich foods is important for helping to prevent chronic diseases like diabetes and heart disease, and it might boost weight loss by helping you feel full longer after you eat.

To make use of this fiber from the juicing process, I tested two techniques: stirring it into chili and baking it into bread.

Don’t Miss:...

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October 17, 2013 - 9:19am

Spices are a delicious way to add flavor to your food. Many spices even have extra health and nutrition benefits—chili powder can help boost metabolism and ginger can help soothe your stomach. Recently the FDA reported in Food Microbiology that some imported spices have been contaminated with Salmonella, causing illnesses and deaths. The FDA is scheduled to release a more detailed report later this year on spice safety.

If this news has you questioning the safety of your spices and what you can do, here are a few tips:

1. Check the FDA website to see if any of your spices (or other foods) have been recalled: http://www.fda.gov/safety/recalls/

2. Heating spices...

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October 7, 2013 - 3:09pm

Even though I work with and think about food all day as an assistant food editor at EatingWell, I often don’t get the chance to make a weeknight dinner plan and shopping list. And there are plenty of good reasons I should make the time—research shows that people who plan their meals eat healthier and spend less money on food. Who doesn’t want that? Luckily the EatingWell Test Kitchen has already done the work for me. They’ve chosen 5 dinner recipes—one for each weeknight—that all cost less than $3 per serving, cook in 45 minutes or less and offer a variety of flavors.

Get the full 5-day plan, plus shopping list and all the recipes, in one amazing and free pdf.

We’ll start with ravioli and work our way...

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