EatingWell Blogs (Page 258)
As much as we try really hard in the EatingWell Test Kitchen to use the entire “thing” when we call for an ingredient (e.g., we like to call for a whole can of broth, an entire vegetable, etc.), sometimes we just can’t. And since I cook at home most nights, often from recipes, I know how annoying and wasteful that can be if I don’t think of a good way to use the leftovers before they go bad. I’ve composted my share of wilted celery bunches, dumped out moldy marinara sauce and forgotten about more than one half-used lemon in the back of my produce drawer. Here are some recipes to help you use up common leftover ingredients so you can eat well and save money.
Use up your leftover cabbage... After you cut into a head, wrap it up tightly and stick it in the refrigerator for up to a couple of weeks. When...read full post »
On April 9, the folks at Grist.com reported that they’d contacted Princeton researcher Bart Hoebel to address objections raised by physiologist Karen Teff, P.h.D of the Monell Chemical Senses Center in my previous blog post about Hoebel’s new study on high-fructose corn syrup causing weight gain in rats. In fact, we’d posted Dr. Hoebel’s comments on our site 8 days earlier on April 1. If you missed Hoebel’s response, here it is below.
(And if you...read full post »
We’ve all had those days, sometimes even weeks, when we find ourselves endlessly hungry. When it takes a lot of food to fill you up.
That was me earlier this week. In a single day I ate two breakfasts, lunch, an afternoon snack, came home from work feeling so starved that I practically ate a whole dinner just “snacking” on what I was cooking for dinner—and then ate dinner. I like to eat, but this was so excessive I began to search for a reason: Am I pregnant? Could I have developed an overactive thyroid overnight? The hypochondriac in me had a field day, until, duh(!), I remembered a recent study that we covered in EatingWell: splurging on greasy, fatty foods can rev your appetite...read full post »
When I recently shared my secret for making Philly cheese steaks without the meat, I wasn’t surprised to get a little pushback from meaty cheese steak lovers. (I get it. Some people just don’t want their meat messed with.)
A lot of us just can’t imagine a meal without a hunk of meat on the plate. But with the right recipes, you can simply swap beef, pork or chicken with a veggie-based protein and enjoy a vegetarian meal without even missing the meat. So, why bother? Here’s why: even if you skip meat just once or twice a week,...read full post »
Seafood Watch, the program run by the Monterey Bay Aquarium, has updated their “Super Green: Best of the Best” list of seafood that’s good for you and good for the environment. To read an updated blog post on healthy seafood, click here.
Even though I keep up with the news on fish and health, I still get confused when it comes to buying seafood. Between worrying about contaminants like mercury and chemicals such as PCBs that I should avoid, wanting to get enough of the healthy omega-3 fats that are good for my heart and brain, and feeling like I should make an environmentally friendly choice, I have a hard time figuring out which fish is OK to eat given all my concerns. (...read full post »