EatingWell Blogs (Page 264)
As a kid I used to spend my summer vacation at the beach soaking up the sun. These days, not so much—I’m way too worried about keeping my skin wrinkle-free. But my fiancé Andy’s job keeps him outside in the sun all day long. Not just in the summer, but all year round. Although he wears sunscreen, he’s kind of given up on trying to ward off wrinkles, but skin cancer? That’s scary stuff—and sunscreen can only do so much.
So to help protect our skin (especially his!) we’re adding more salmon and tuna to our diet. (Find delicious salmon recipes here.) The omega-3 fatty acids in oily fish like salmon and tuna can boost your skin’s defenses against UV damage, according to...read full post »
I recently rediscovered a cooking method that I just love—Cooking in Packets or what the French call cooking “en papillote.” It may sound fancy, but the concept is simple—the ingredients are cooked inside a parchment or aluminum-foil pouch. The steam created inside the pouch locks in the flavor while keeping the ingredients juicy and tender. Since you’re using steam to cook your dinner, you don’t need to use much oil, making cooking in packets a great option for folks who are looking for an über-healthy dinner.
But my favorite part about cooking in packets? It’s virtually mess free. You can cook and even eat out of the packets you create without ever dirtying a pan.
Want to get started? Check out our...read full post »
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...read full post »
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...
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,...read full post »
TAGS: Brierley Wright