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EatingWell Blogs (Page 240)

March 3, 2010 - 11:31am

My husband and I have what I like to call “brinner” a few times a month. What is brinner, you may ask? For the uninitiated, brinner is breakfast for dinner. Brinner is what breakfast-lovers figured out long ago: with all the awesome breakfast recipes out there, like frittatas, pancakes and waffles, why only make them for breakfast? Who has time to make waffles on a Wednesday morning anyway? But Wednesday night? Wednesday night is a different story…

Here are a few of our favorite brinner recipes.

Apple-Bacon Pancakes with Cider SyrupIf you like apple pancakes and you like bacon, you’ll love the taste...

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March 2, 2010 - 10:45am

Although I enjoy the grocery store (maybe it’s because I’m a dietitian that I love checking out new products and comparing food labels), lately my husband is doing our grocery shopping.

His budget-friendly buys are great for our bank account. But they don’t always align with my interest in eating organically. We don’t buy everything organic, but pesticides can be absorbed into fruits and vegetables, leaving trace residues, and I’d prefer to not eat pesticides. Long-term exposure to them has been associated with cancer, infertility and neurologic conditions, such as Parkinson’s. (Here are 4 ways to...

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March 1, 2010 - 11:06am

We have pasta night once a week (at least) at my house. There are lots of reasons why pasta makes it on our weekly dinner rotation—perhaps the best reason is that it’s fast. While I do love to cook, I have a 30-minute rule during the week: if a recipe won’t be ready in 30 minutes, I won’t make it! I save longer, more complicated recipes for the weekend, when I have more time to enjoy the process. The other reason I love pasta is its versatility. It’s a great way to enjoy traditional Italian sauces, but pasta also shines in Asian dishes, with untraditional toppings and more.

Plus, you can pack your pasta dinner full of fiber by going whole-grain. Check out the winners of...

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February 26, 2010 - 11:41am

We’re officially midwinter and I miss the produce bins at the grocery store during midsummer that overflow with fruits and vegetables at the peak of ripeness. Right now the produce section looks more like a compost pile than anything else. If I have to put one more anemic tomato in my grocery cart, I think I’ll scream.

I can’t just stop eating fruits and vegetables for the winter, so I’ve turned to frozen for the time being. But when it comes to fresh vs. frozen, are we giving up nutrition for convenience? As it turns out, maybe not (especially when it comes to “out of season” produce).

Frozen vegetables may be even more healthful than some of the fresh...

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February 25, 2010 - 11:26am

Last week I blogged about the one pot I couldn’t live without, my enamel-coated cast-iron Dutch oven. And that got me thinking about more kitchen tools that I hold near and dear to my heart—one in particular, my cast-iron skillet. Some of my all-time favorite recipes are made in a cast-iron skillet.

I love cooking in cast iron because it conducts heat beautifully and, if given a little TLC, the skillet will last a lifetime. Its straight high sides are the perfect vessel for a one-skillet meal, which is great for easy cleanup, and you can even use it to make dessert. A cast-iron skillet may not be fancy, but it...

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