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EatingWell Blogs (Page 270)

May 8, 2009 - 4:36am

I love strong flavors and plenty of heat. So Sichuan food, known for its spices, is one of my favorite Chinese regional cuisines. Kung Pao Chicken is one of the most well-known Sichuan dishes. It is super-popular on most American Chinese menus. But there’s no reason to wait until you go out to enjoy this dish. You can make it at home in just 30 minutes.

Get the recipe: Kung Pao Tofu

And when you make Chinese food yourself you can keep it healthy with less oil and soy sauce. Plus you can bump up the amount of vegetables in it. A combination of broccoli and peppers is delicious. To cut down on prep time I like to use broccoli crowns, which are the tops of the bunches, with the stalks cut off....

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May 7, 2009 - 4:36am

I don’t drink milk. In fact, I can’t remember the last time I tried to choke down a glass. (It was probably shortly after seeing some super-fit athlete or gorgeous model sporting a milk mustache in a glossy ad. That kind of marketing really works on me...) And, only making matters worse, I’m really inconsistent when it comes to taking calcium supplements.

I know that dairy foods are the best sources of calcium—and if I don’t get enough calcium in my diet, my body will draw it from “banked” stores in my bones—but there’s only so much yogurt and cottage cheese a girl can eat.

So, to keep my bones strong, I offset my not-so-healthy habits with these bone-strengthening ones:...

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May 6, 2009 - 4:36am

This weekend, the farmers’ market in my town is starting up and I absolutely cannot wait! I love shopping the market for fruits and vegetables that represent all colors of the rainbow. A colorful variety means that my shopping bag looks super pretty—but it also means that I’m packing in tons of good nutrients. In the new, yummy EatingWell in Season: The Farmers’ Market Cookbook, Dr. Preston Maring says nature saturates foods with bright hues to highlight their nutritional benefits. Anthocyanins make blueberries blue and may help to keep your mind sharp. Tomatoes get their ruby hue from lycopene, a compound that may help prevent breast cancer. Here’s the vibrant variety I’ll be looking for all summer long with some delicious recipes from...

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May 5, 2009 - 4:36am
By Hilary Meyer in EatingWell Blogs

My mother has a real sweet tooth. When I look for Mother’s Day brunch recipes, I try to keep that in mind, but I don’t want to go overboard. This year, I think I have the perfect menu to satisfy her love of sweets. She’s the one who taught me the importance of moderation, so this mix of sweet and savory brunch recipes is a healthy way to honor that and everything else she has done for me.
Here’s what I’m making Mom for Mother’s Day:

Multi-Grain Waffles: Traditional waffles are a butter-laden, high-carb indulgence, but this multi-grain recipe makes the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter...

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May 4, 2009 - 4:36am

Tomorrow is Cinco de Mayo—olé! We’re way too busy this week to throw a proper dinner party on a Tuesday night. Plus it’s a “school night,” so we’re just going to have friends over for a low-key margarita and chips-and-salsa party on our deck. It’s a good excuse to get together and unwind after work. And since most salsas taste better with age, I can make them tonight. (And if you do have time to throw a dinner party, check out our Healthy Mexican Recipe Collection!)

My favorite salsa is Salsa Rojo. It’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.

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