EatingWell Blogs (Page 273)
I love farmers’ markets and try to make them a part of my week. But I never really thought about all the reasons why they are so healthy until I read the new EatingWell in Season: The Farmers’ Market Cookbook and began making its recipes. In this new book, Dr. Preston Maring tells how he convinced Kaiser Permanente hospitals up and down the West Coast to set up farmers’ markets in their parking lots. Dr. Maring says, “Shopping and eating from your farmers’ market is the single best thing you can do for your health.” He also outlines 7 other reasons why you should shop at farmers’ markets, including:
- Get Inspired: Wondering what to do with all that fresh rhubarb? Farmers’ markets inspire me to make new recipes, like...
After a long day of work, it’s easy to let healthy eating slide. I would much prefer to go out to dinner than come home and start worrying about what to make for dinner. But I’ve found a secret to making quick, easy and healthy weeknight meals: I plan ahead. On Sunday, I make a list of meals for the week, I shop for them all at once, and post my menu on the fridge to stay on track. It’s a lot harder to justify a restaurant meal when all my ingredients for a healthy, home-cooked dinner that can be done quickly are right in front of me.
Here is what’s on the menu this week:
Monday: Steak & Potato Kebabs with Creamy Cilantro Sauce—Steak kebabs get a...read full post »
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....read full post »
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:...read full post »
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...read full post »
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