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EatingWell Blogs (Page 258)

July 31, 2009 (All day)

When I planned my first garden a few years ago, I asked my friend Jessica for advice on how much of each vegetable I should plant. She said very matter-of-factly, “Only plant two summer squash seeds. If both grow into plants, you rip one out.” I thought she was crazy. One plant? I had so many delicious summer squash recipes that I wanted to try.

I ignored her advice and planted six. All six survived—and produced prolifically. I was completely overwhelmed with fresh squash, as were my friends, who by the end of the summer politely declined my continuous offers of free squash.

This year, I followed my friend’s advice so my crop is more manageable. But if you have any extra check out the cooking tips below or send them my way and I’ll try them in these...

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July 30, 2009 - 12:00pm

Is organic food more nutritious than food produced via conventional methods? As a nutrition editor for EatingWell magazine, it’s my job to stay up on the studies that look at this very question. On July 29 researchers from the London School of Hygiene & Tropical Medicine reported that there was no nutritional difference between organic and conventionally produced foods. End of story? I don’t think so. Some studies show organics are more nutritious.

Consider these findings:

  • A 2008 review by the Organic Center of almost 100 studies on the nutritional quality of organic produce compared the effects conventional and organic farming methods have on specific nutrients. The report’s conclusion: “Yes, organic plant-based foods are, on average, more nutritious.”
  • In 2007 a study out of Newcastle University in the United...
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July 29, 2009 (All day)

One of my first food memories is going out to our garden with my dad to pluck sun-ripened tomatoes off the vines. My dad’s tomato recipes were ultra-simple—he’d barely dress the tomatoes with red-wine vinegar, olive oil, salt and pepper and let them sit for about 30 minutes until the juices from the tomatoes released into the dressing. Then we’d dig in, sopping up the liquid with warm bread. It was so simple, and so utterly delicious.

That’s the great thing about tomatoes—it takes very little embellishment to make them shine when they're freshly picked and in season. The following recipes highlight their amazing flavor without a lot of fanfare.

Skillet-Seared...

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July 27, 2009 - 11:00am

A few weeks ago I blogged about how to add exercise to your day in unexpected ways to stay in tip-top shape. Well, that’s only one-half of the equation. “Calories in”—or what you eat—is equally important. Keep your body looking its best—inside and out—with these five foods.

1. Green beans

Filling up on green beans, and other high-fiber foods, can help you prevent weight gain or even promote weight loss—without dieting—suggests new research in The Journal of Nutrition. Researchers found that women who increased their fiber intake generally lost weight while women who decreased the fiber in their diets gained. The scientists boiled the findings into a single weight-loss...

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July 27, 2009 (All day)

In July and August, I never seem to have enough time in the evenings after work to do everything I want to do—swim, bike, pick berries and cherries, garden and go out on my boat. But around 8 p.m. the mosquitoes finally get me inside to make dinner and at that point I’m HUNGRY. So dinner recipes that are ready in 20 minutes or less are my go-to.

Since I try to make dinners using the vegetables I pick in my backyard—tomatoes, zucchini, dark leafy greens, lettuce and lots of fresh herbs—I tend to make a lot of Italian-inspired recipes. Here are a few of my favorite speedy summer recipes that can be prepped in 20 minutes.

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