EatingWell Blogs (Page 16)
We celebrate summer in the July/August issue—starting with multicolored heirloom tomatoes on the cover. (Use your summer tomatoes in recipes like Heirloom Tomato Salad with Fried Capers or Tuna Salad-Stuffed Tomatoes with Arugula from this issue.) If you’ve got okra from the farmers’ market or your garden (lucky you), we’ve got four new recipes to make with it, including a very Southern Black-Eyed Peas...read full post »
This morning my 2-year-old daughter, Lila, walked over to the kitchen island and yelled, “Nana!” while pointing to the last banana in the fruit bowl. My husband tried to tell her that the black-spotted banana was destined for the compost bucket, but it’s hard to reason with a toddler—so I peeled it and gave her a chunk. She thought it was a perfectly acceptable breakfast, mushy spots and all.
Many people (like my husband) don’t have time for overripe bananas. But here’s the real secret: those past-their-prime ’nanas are actually a true culinary treat.
Overripe bananas have an over-the-top essence that’s perfect for flavoring baked goods, pancakes, smoothies and more. When I don’t have time to turn them into something special right away, I peel them, pop them in a bag whole and freeze them for future cooking endeavors. Or I freeze slices on a...read full post »
I don’t know a soul who will pass up a slice of yummy ice cream pie. I have a friend who requests it for her birthday in August every year, but it was also the first dessert that disappeared at a dinner potluck I attended last year—in the dead of winter. They are just that good! The only thing about ice cream pie that isn’t so stellar is the fat and calorie counts in the pies you pick up at the grocery store or your local ice cream shop. But lucky for us, it’s super-easy to make a homemade ice cream pie—and when you make the EatingWell version, you’ll save about 150 calories and half the saturated fat per serving.
Follow these four easy steps for a perfect Strawberry-Lime Ice Cream Pie:
...read full post »
The wine aisle can be pretty intimidating. With rows of white, red and rosé wines from all over the world lining the shelves and stacked in boxes, it can be hard to decide where to spend your money. If you don’t have a sommelier (a trained wine professional) hovering nearby to point out the best wines in the store, how do you know what to pick?
From my previous work in restaurants and at a wine store, I’ve observed that people most often choose wines based on the label. Wines with animals, pretty lettering or familiar grape varietals are the most common choices; however, a wine with an attractive label doesn’t necessarily mean good value (or taste!). After testing more than 50 bottles of wine marked at $10 and under with the EatingWell Test Kitchen team (it’s a tough job, but someone has to do it), we’ve come up with some favorites in the $...read full post »
Following the alkaline diet means eating mostly plants, limiting meat, skipping dairy, sweets, alcohol and caffeine and banishing processed food. Sounds like a healthy move, right?
Not so fast. Most of the touted health benefits of the alkaline diet aren’t research-backed. The theory behind it is that our Western diet (rich with saturated fat, simple sugars and sodium and lacking in potassium, magnesium and fiber) produces acid, driving our body’s pH down slightly, making it more acidic. So the thinking goes that having an acidic pH fuels chronic diseases like cancer, heart disease and obesity and promotes ailments like bloating and chronic fatigue. Eating a diet that makes your body more alkaline staves off those health problems. Nice theory. The reality is that your body, especially your kidneys and lungs, maintains a steady pH regardless of what you...read full post »