EatingWell Blogs (Page 247)
Three hours after I posted EatingWell’s healthier pound cake recipe on our Facebook page for National Pound Cake Day (yes, there is such a day—it was March 4), Carrie O. from Idaho posed a challenge: “If only EatingWell could lighten up the Grilled Cheesecake. It uses pound cake so you're halfway there!” Grilled Cheesecake? Oh boy.
I took a look at the recipe Carrie posted, which is basically 2 slabs of pound cake with a slice of cheesecake in between, slathered with butter and grilled like a grilled cheese sandwich. Hey, I thought, this actually could be good—and fun too. Our Test...read full post »
Since I know we’re gearing up for dieting season, I think it’s a good time to confess I’ve never been a fan of fad diets. They make ridiculous promises. Sure, you may drop 10 pounds in a week eating cabbage soup, and little else, but it’s water weight, not fat. (What about fasting to jumpstart weight loss and other “too-good-to-be-true” diet claims?) Once you go back to eating like a normal person you’ll gain it right back. That’s the biggest problem with most fad diets: they generally don’t give you eating patterns that you can stick to long-term. Essentially, they set you up to fail. (...read full post »
This week I noticed many news media outlets were reporting that high-fructose corn syrup causes more weight gain than sugar does. The study everyone is referring to is out of Princeton and reported that rats given access to high-fructose corn syrup gained significantly more weight than those exposed to table sugar, even when they consumed the same number of calories overall. My first reaction was, “Oh no! Had we gotten it all wrong?” In May 2009, EatingWell did a comprehensive report on high-fructose corn syrup (HFCS), found in many processed foods, particularly in sweetened beverages. Then, after talking with top-notch nutrition researchers about everything from...read full post »
I can’t wait to dye Easter eggs with my son for the first time this year. I know he’s really going to enjoy it because, at 1 year old, he’s really into dipping things. I like dyeing Easter eggs for two reasons: exercising artistic flair with my egg decoration and having leftover hard-boiled eggs. Hard-boiling eggs is quite possibly one of the easiest things to cook, but I still feel like it’s a treat to have them around for egg salad or to chop up and put in a green salad. Think eggs aren’t good for your health? Think again. Find out why they made the list of 5 “bad” foods you should be eating.
I’m not the only one who feels that way—yesterday I brought egg salad for lunch and everyone at...read full post »
I’m hosting Easter brunch this year. As if looking through my billions of brunch recipes trying to decide what to make wasn’t enough of a challenge, I’m also putting a cap on how much I spend. Budget-friendly recipes are a must. Can I really pull off holiday entertaining on a budget? I can, if I choose my menu wisely.
This year, I’ll skip the expensive spiral ham I usually serve and make a frittata with ham in it instead. That way I can still have ham (what’s a brunch without ham?!) but I can buy it in a smaller quantity. I’m going to keep it simple, but it’s still going to be delicious—...read full post »