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EatingWell Blogs (Page 260)

August 7, 2009 - 11:00am

We’ve been having an ongoing debate here in the EatingWell Test Kitchen about which berry is the best. When I initially brought up this question I thought the correct answer would be totally obvious to everyone. But of the six of us involved in that initial debate, only I seemed to be clued in to the fact that the only choice that’s truly deserving of that number one ranking is raspberries. (Four people picked strawberries and one picked blueberries as their first choice.)

So in the spirit of our summer fruit debate I thought I’d share a couple of my favorite EatingWell raspberry dessert recipes, including decadent Frozen Raspberry Pie, with those of you who love...

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August 6, 2009 - 11:00am

We have a lot of young mothers on staff at EatingWell and their kids range in age from 5 months to 5 years. At lunchtime the conversation often turns to how challenging it is to pack a healthy kids lunch. Between dealing with finicky eaters and no-peanut rules, it seems like it’s really hard to pull a meal together!

Here are a few tips and recipes we’ve come up with in the test kitchen to help you pack a lunch your kids will be excited about.

  • Tip 1: Cut fruit into fun shapes with cookie cutters. Melon works very well.
  • Tip 2: Buy yogurt in quart containers and dispense it into your own small containers each day—to save waste and money. Add your own frozen berries to jazz up vanilla yogurt and make it more...
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August 5, 2009 - 11:00am
By Brierley Wright in EatingWell Blogs

For years I’ve toyed with the idea of going vegetarian—to better both my health and the environment. Right now my refrigerator is full of amazing summer produce, so my fiancé, Andy, and I eat meat-free meals a few days a week. But I’ve never gone completely meatless, even though I’d like to try. So you can imagine how thrilled I was when EatingWell launched this vegetarian meal plan—28 days of delicious meat-free meals, no planning necessary. It’s easy to use: just pick your calorie level and voilà!— breakfast, lunch, dinner and a snack planned for nearly a month.

(If a month’s worth of easy, delicious meals isn’t enough of a reason to try eating vegetarian,...

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August 4, 2009 (All day)

A good melon can be downright magical. This week I bought a cantaloupe and I’m greeted with its heady fragrance each time I open the fridge. My husband and I love melons so much we’ve been known to devour an entire, perfectly ripe cantaloupe in one sitting. At farmers’ markets I'm discovering other melon varieties, too, like canary and galia. Here are tips about five of my favorite melon varieties and recipes to enjoy them in. Get more recipes for melons and other fresh summer produce from EatingWell.

Cantaloupes have bright orange, firm, sweet flesh. These round melons have tan netting over yellow/green background. Try it in: Thai-Style Melon & Beef Salad

Cut into...

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August 3, 2009 - 11:00am

When I was a teenager I wouldn’t be caught dead eating a salad. Salad was just a pile of lettuce, maybe a cucumber, and some croutons—boring! Apparently I didn't know how great a salad could really be. In college I started paying more attention to my health and began eating more salads. I moved beyond cucumber and added lots of different healthy low-cal vegetables, I whisked up delicious dressings and added a little lean protein to keep me satisfied. Boring salads were a thing of the past.

Working in the EatingWell Test Kitchen, I’ve helped develop some salad recipes that are anything but ordinary, including our 7 Simple Summer Salad Recipes.

Here are four of my favorite salads. These...

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