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EatingWell Blogs (Page 242)

October 5, 2010 - 11:50am

I used to think the key to a good apple pie was a butter- or shortening-laden flaky crust and lots of sugar to balance out the tartness of the apples. That was until I tried our Test Kitchen manager Stacy’s version of deep-dish apple pie. Find out her secrets and get the recipe here.

Related: Healthy Apple Pie and More Fall Pie Recipes

Our resident baking maven turned my assumptions inside out. The pie she developed—minus tons of butter or shortening and loads of sugar—is the pie I’ll be making for Thanksgiving this year. Here are a few tricks she uses to get a healthier pie...

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October 4, 2010 - 10:56am

Many vegetarians start out the way I did: as 14-year-old girls. Quite a few also end the way I did: with fried chicken. In my case, vegetarianism was a brief fling, weighed down by the earnest food of the post-commune early ’70s. When I tried to share sprouted-wheat-soy-lentil loaves and the like, my friends and family always felt there was something (flavor, meat) missing.

Related: Flavor-Packed Meatless Meals in 30 Minutes or Less

Now, eating vegetarian—whether casually or as a committed life choice—is more mainstream than ever. Today’s meatless meals are fully fleshed-out, flavorful and family-friendly. There’s even a resurgence of the “Meatless Monday” movement that has attracted high-...

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October 1, 2010 - 12:20pm

I live in Vermont. I have cows and goats as neighbors. I buy chickens from the farm a mile down my road. I’m the editor of EatingWell Magazine, for pete’s sake, which champions wholesome, local food and healthy eating.

So you would think I’d know what terms like “all natural” mean. Especially when “All Natural” appears on a pint of Ben & Jerry’s ice cream, which is made exactly 10.3 miles away from my house.

Well, apparently I don’t. Nor do many people. Because somehow factory-made ingredients like “fake vanilla, alkalized cocoa, corn syrup, and partially hydrogenated soybean oil” have found their way into 48 of Ben & Jerry’s 53 “All Natural” flavors, according to the Center for Science in the Public Interest, a Washington, D.C.-based nutrition and health...

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September 30, 2010 - 11:28am

We’ve been working hard in the EatingWell Test Kitchen the past couple of weeks testing and retesting recipes for the holidays. It feels odd roasting a turkey when the temperature outside is over 80 degrees. But now that it’s officially fall, I can only think of one thing: Thanksgiving.

I know it’s early, and the last thing we need are the holidays encroaching on our lives sooner than they already do. But before you know it, Turkey Day will be right around the corner. Thinking about Thanksgiving this early in the game has some advantages. Here are 4 things you can do right now to plan ahead:

1. Pick your menu. It’s easier to come up with a plan when you’re not pressed for time, and if you pick wisely you can save money too.

Related:...

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September 29, 2010 - 11:33am

Vegetarian cooking is all the rage these days and I’m all for it. In addition to the environmental benefits, research shows cutting back on meat may have a host of health benefits, which is appealing to me too, including improved blood pressure, decreased risk of heart disease, lowered cholesterol and better weight control. But to the uninitiated, vegetarian cooking can be a little intimidating. Just replacing meat with starchy refined carbs and cheese may be “eating vegetarian”—but it’s not eating healthfully, and it’s certainly not satisfying.

In general, women need roughly 46 grams of protein per day and men need 56 grams per day.  Women who are pregnant or lactating need an additional 25 grams of protein per day. So how do you get enough protein in your diet when you're not eating meat? I love trying out recipes...

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