EatingWell Blogs (Page 242)
People, don’t hate me, but after listening to the Food and Drug Administration’s hearings this week on whether to allow genetically engineered salmon to be brought to market, I’m almost sold on what’s being called, in some circles, the “Frankenfish.”
I absolutely love salmon—salmon cakes, grilled salmon tacos... (OK, I’m already hungry). So when I heard that AquaBounty Technologies’ genetically engineered super salmon matures early and can grow to market size in 18 months, instead of three years, I paid attention.
Related: 20+ Easy Salmon Recipes
I mean, why not? Salmon is one of the healthiest foods we can eat, loaded with healthy...read full post »
When I started doing research for our latest book, EatingWell on a Budget, I was blown away by the stats I came across. The one that sums it all up for me: a third of adults and 16 percent of children in the U.S. are obese and the highest obesity rates are associated with the lowest incomes and education levels, according to a survey by the Centers for Disease Control and Prevention. Adam Drewnowski, Ph.D., professor of epidemiology at the University of Washington, says, “Simply put, fats and sweets cost less, whereas many healthier foods cost more.” For many Americans, cooking healthy food on a budget seems impossible.
But it doesn’t need to be that way. A couple years ago we started costing out EatingWell recipes and we found that if you cook at home, with basic, all-...read full post »
I’m head over heels in love with soup. Once the weather turns cooler, I make a batch of soup (or more!) each week, trying new recipes as well as improving upon tried-and-true favorites. I love the whole process of creating a pot of soup—from chopping to the final stir—and the simplicity of serving it. Just add a hunk of warm bread and dinner is served.
Here are three more reasons I love soup:
1. It’s a great way to use up leftovers or produce items that need to be eaten. When I decide to make a pot of soup, I start by surveying my refrigerator: do I have any opened boxes or cans of broth in the fridge? What...read full post »
With two little kids in daycare, I’m going to do everything I can to keep myself—and indirectly, the little guys, too, I hope—from getting sick. I’ll be getting a flu shot, washing my hands, staying away from the “to-share” treats co-workers put out and doing my best to keep my distance from anyone who is coughing, sneezing or sniffling—or who has obvious green snot dripping from his nose. (Again, my kids are in daycare.)
Thanks to Emily Sohn, who, in the September/October 2010 issue of EatingWell, shares strategies to boost immunity naturally, I have three more stay-well tactics to try.
My husband, Russ (who incidentally is a doctor), loves McDonald’s chicken nuggets. He doesn’t hit the drive-thru very often, but when he does, he always gets them.
I never really considered what ingredients might be in those crispy little morsels. There should be chicken. Maybe some flour, a little seasoning and the oil to fry them in. Right? Wrong.
The chicken nuggets that my sweet husband cherishes can have upwards of 25 ingredients. 25! Yikes. Even though some of the ingredients aren’t that alarming (like water, canola oil and wheat starch), the mere principle that something seemingly so simple is crammed with so much stuff is...read full post »