One of my favorite things about warmer weather are the garden-fresh herbs I plant in enormous pots that line my porch and walkway. I love that I can pluck some basil to make pesto whenever I feel inspired. Or snip some cilantro to garnish a Mexican dish or mix up a mojito with a sprig of mint. The best part? Fresh herbs add a lot of flavor with barely any calories and absolutely no fat. Get great recipes and tips for how to use other herbs, such as lemon verbena, marjoram and sage in EatingWell’s Guide to Fresh Herbs. Here are 5 of my favorite herbs to cook with.
I’m one of those people who lives to eat. Luckily, I’ve been able to keep any unwanted extra pounds at bay thanks, in part, to my passion for running and also, in part, to my commitment to eating as many fruits and vegetables a day as possible.
My love of food (it’s an obsession, actually, according to this quiz: Are you obsessed with food?) is so great that for years I’ve been dreading the day my metabolism hits the brakes and slows down. Metabolism slows by 1 to 2 percent each decade after age 30, and that’s just around the corner for me.
But a slower metabolism is most marked in one’s sixties and beyond. Why? There’s a significant decrease in muscle in your sixties, particularly in women. And since muscle is a calorie-burning powerhouse, muscle loss equals fewer calories burned.
So...read full post »
I love farmers’ markets and try to make them a part of my week. But I never really thought about all the reasons why they are so healthy until I read the new EatingWell in Season: The Farmers’ Market Cookbook and began making its recipes. In this new book, Dr. Preston Maring tells how he convinced Kaiser Permanente hospitals up and down the West Coast to set up farmers’ markets in their parking lots. Dr. Maring says, “Shopping and eating from your farmers’ market is the single best thing you can do for your health.” He also outlines 7 other reasons why you should shop at farmers’ markets, including:
After a long day of work, it’s easy to let healthy eating slide. I would much prefer to go out to dinner than come home and start worrying about what to make for dinner. But I’ve found a secret to making quick, easy and healthy weeknight meals: I plan ahead. On Sunday, I make a list of meals for the week, I shop for them all at once, and post my menu on the fridge to stay on track. It’s a lot harder to justify a restaurant meal when all my ingredients for a healthy, home-cooked dinner that can be done quickly are right in front of me.
Here is what’s on the menu this week:
Monday: Steak & Potato Kebabs with Creamy Cilantro Sauce—Steak kebabs get a...read full post »
I love strong flavors and plenty of heat. So Sichuan food, known for its spices, is one of my favorite Chinese regional cuisines. Kung Pao Chicken is one of the most well-known Sichuan dishes. It is super-popular on most American Chinese menus. But there’s no reason to wait until you go out to enjoy this dish. You can make it at home in just 30 minutes.
Get the recipe: Kung Pao Tofu
And when you make Chinese food yourself you can keep it healthy with less oil and soy sauce. Plus you can bump up the amount of vegetables in it. A combination of broccoli and peppers is delicious. To cut down on prep time I like to use broccoli crowns, which are the tops of the bunches, with the stalks cut off....read full post »