EatingWell Blogs (Page 263)
I’ve been pretty busy this summer and I’m happy to report that the one thing that hasn’t suffered at home are my healthy home-cooked dinners. My secret? Some ultra-quick dinner recipes and a little bit of planning. I can be out and about all day and still have dinner on the table in 20 minutes or less.
Here’s my system: At the beginning of each week I shop for meats and seafood, such as salmon and chicken tenders, that I can cook quickly. I use those up at the beginning of the week with vegetables that come presliced or are easy to chop up. Later in the week, I rely on pantry items, such as pasta, beans and a few spices, for ultra-quick dinners that are done—start to finish—in 20 minutes or less every time.
Here are five of my...read full post »
Are these summer-food myths fact or fiction? Take our quiz to find out how food-smart you are and get delicious summer recipes!
True or False? Garlic wards off mosquitoes.
False. Researchers at the University of Connecticut tested the theory. It didn’t work, but maybe because the participants didn’t eat enough, say the scientists. Eat more with these 20+ amazing garlic recipes.
True or False? Watermelon isn’t very nutritious; it’s all water!
False. Watermelon is mostly water: 92 percent. But it also has its share of nutrients. One cup of watermelon provides good amounts of vitamin C and red watermelon contains lycopene, an antioxidant that’s associated with reduced risk for certain types of...
For years I’ve been eating the Mediterranean way, packing my diet with plenty of fresh vegetables and fruits, “good” oils like olive oil, whole grains, nuts and fish. In May I got to eat this way in an actual Mediterranean country—Tunisia!
I enjoyed the delicious local cuisine, which includes couscous, lamb, grilled seafood and lots of fresh veggies. Many of the dishes are prepared with olive oil— a staple in Mediterranean cooking. On my travels I learned about the process of turning olives into olive oil and sampled several different oils. They were light and pungent, and I bought a can of my favorite olive oil to enjoy when I got home. I’ve used it in some of these...read full post »
I love biting into a wedge of sweet summer watermelon and letting the juice dribble down my chin. (I’ve been known to compete in seed-spitting contests with my friends, too.)
As enjoyable as that is, watermelon can be even more delicious when it’s prepared in unexpected ways—with a little fanfare added. I once devoured a bowlful of Watermelon Salsa by myself…in one sitting. I also love watermelon in sweet treats, like frosty beverages and creamy-frozen desserts.
Health bonus: Watermelon averages 40% more of the cancer-fighter lycopene per serving than tomatoes. Lycopene in watermelon is easily absorbed without cooking, unlike that in tomatoes, and is...read full post »
Pouring milk over a bowl of a sugar-laden cereal may be a quick breakfast option, but it isn’t satisfying, at least not to me. I know because for years that was my breakfast. By early afternoon the sugar jolt from the morning had worn off and I was tired and hungry. Then out came the bag of potato chips. These days my healthy breakfast recipes aren’t heavy on the sugar. They’re still fast, but are full of satisfying, healthy ingredients like fiber-rich fruits and vegetables and lean protein. My healthy breakfasts keep me going until lunch time, so that bag of chips can stay in the vending machine.
Here are a few of my favorite breakfast recipes. They all take 15 minutes or less (except for the peanut energy bar which I make ahead for a grab-and-go option):...read full post »
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