EatingWell Blogs (Page 243)
There’s something about spring fruits—plump cherries, tart rhubarb, juicy apricots and sweet strawberries—that I just can’t get enough of.
I make sure my neighbor with the unruly rhubarb patch knows she can pawn off any extra on me. When the organic berry patch down the road opens up, I go on several picking sprees to satisfy my urge for fresh berries plus have enough to make jam and to stock my freezer with frozen fruit. And when apricots hit the market, I snatch them up to snack on. (Click here to find out which 12 fruits and vegetables you should buy organic.)
As...read full post »
Blessed are the meal makers. Those who step into the kitchen to feed the whiny mob seem saintly to me. “Feed me!” is so primal we’re saying it practically from our first breath. From that day on, it regularly crowds out other thoughts—especially around 6:00 at night. (These 10 dinners in 30 minutes will help.)
Even at my advanced age, I’m usually one of the whiners. I straggle in at the end of my long commute, piteously inquiring of my patient husband, “Is dinner ready yet?” If you’re the person who has to come up with a healthy-in-a-hurry answer to that “What’s for dinner?” question (every night! unrelentingly!),...read full post »
I love a good burger, as much for its juicy beefiness as for what I get to put on top. And I’m not talking about the bun. I love experimenting with (many) different burger toppings. Bring on unusual varieties of pickles, ketchup and mayonnaise and my mouth starts watering. I’m a condiment junkie. There, I said it.
My co-workers in the EatingWell Test Kitchen know the power of a delicious condiment—using just a little can add a lot of flavor to your meal for only a few calories or replace full-fat mayonnaise and cheese that can really pack unnecessary calories and fat. I like homemade condiments because I know what’s in my food (some processed foods have a long list of ingredients I can’t...read full post »
I used to be into rock concerts packed with people, and the louder the better. Well, things have changed. I much prefer sprawling out on a checkered blanket on a lawn listening to live classical music. Not only is this more relaxing, but it allows me to do what I do best, pack an awesome picnic. Portability is key. But I also want to make sure what I’m packing in my picnic basket isn’t going pack on the pounds.
I’ve learned a few tricks since working in the EatingWell Test Kitchen that help keep my picnic fare light. I use low-fat mayonnaise and yogurt instead of full-fat mayo in my coleslaw (see the recipe below). I batter my “fried” chicken without skin and cook it in the oven instead of in a huge vat...read full post »
No-cook dinners? I never cook dinner. You might find it hard to believe, considering I started working at EatingWell Magazine in 1990, but I don’t cook. I can cook—I just don’t have to. I’m not bragging (well, maybe a little); I fully appreciate how lucky I am to have married someone who can manage menu planning, grocery shopping and meal prep way better than I ever could.
When I try to feed the family, it’s often a recipe for disaster, or at least disappointment. First I get sidetracked deciding what to make. Then I underestimate how long everything will take and can never get everything on the...read full post »