EatingWell Blogs (Page 255)
I was happy that Penelope Slade-Sawyer, Deputy Assistant Secretary for Health, U.S. Department of Health and Human Services (HHS), openly recognized the severity of America’s obesity epidemic when she said, “Obesity is the single greatest threat to public health in this century,” as she released a new report by 13 of the country’s top scientists last week. Get EatingWell’s 4-week meal plan for a slimmer you here.
Every five years, HHS and the USDA publish the Dietary Guidelines for Americans, which basically tell us what we should be eating. To advise them on what these nutrition “rules” should be, the Secretaries of these two agencies appoint a committee...read full post »
When we were kids, you were very grateful for the food on your plate—whatever it might be—and you finished every last morsel thank you very much. I’ve carried that mantra with me into adulthood, which does not bode well when I’m at some BBQ picnic having a standoff with the pound cake or craving an ice cream banana split sundae on a hot summer day. (Find 7 tricks to survive the temptations at summer BBQs here.)
But I’ve learned to be smarter than the sweets: If I’m invited to a summer potluck, I offer to bring a healthy dessert to share. For my after-dinner...read full post »
I was in perhaps the best shape of my adult life when I met my husband seven summers ago. During those first few months our nightly ritual involved a bike ride, run or yoga class followed by a farm-fresh summer dinner and capped off with a bowl of Ben & Jerry’s ice cream. Not a bad way to start a relationship, huh?
Now ice cream isn’t all bad, since the dairy in it can be a good source of calcium—a bone-strengthening mineral that most of us don’t get enough of. (Find creamy, nutritious ice cream recipes that offer at least 15% of the recommended daily value for calcium here.) But even though we’re active, all the fat and calories consumed on those romantic ice cream dates added up fast. It...read full post »
I use my slow cooker (also commonly referred to as a crock pot) a lot during the colder months for hearty recipes such as rich braises and stews. But I think it’s an indispensable tool no matter what the season—even summer. Yup, that’s right, I said summer.
I use my slow cooker in the summer so I don’t have to turn on the stove or oven, which keeps my kitchen cool and comfortable. And there’s the added luxury of finding dinner ready when I walk through the door, so I have more time to enjoy the beautiful weather.
Here are a few summer slow cooker recipes, which highlight ripe, seasonal produce and work well for picnics or cookouts:
One of my favorite slow cooker chicken recipes...read full post »
My friend Carl Safina was on The Colbert Report recently talking about the Gulf oil spill. One of the world’s foremost marine biologists, and co-founder of the Blue Ocean Institute, Carl wrote an eye-opening article about the future of fish and 6 fish we should eat and 6 fish we should save in the April issue of EatingWell Magazine. I spoke with him about the spill and what it means for seafood.
EW: Do I need to be worried about eating oil-contaminated fish?
CS: No. The federal government has closed the Gulf Coast fisheries that are near the oil spill so you can’t even get seafood from there now and all seafood from the Gulf is being closely inspected....read full post »