Before I started working at EatingWell, I generally thought of tofu as an ingredient for Asian recipes. That changed when I met our Test Kitchen manager, Stacy Fraser. At a tender age, Stacy decided she wanted to become vegetarian. Then when she went off to college she took it a step further and became vegan. Anyway, she eats meat now, but she still has a real fondness for vegetarian recipes and has a flair for preparing tofu creatively.read full post »
When I skip breakfast, I suffer. I’m ravenous by midmorning, dragging my feet and setting myself up for overindulging in foods that I shouldn’t eat. Recently I’ve been trying out some new healthy breakfast recipes, and there are some that are quick enough to pull together even during the morning dash out the door. If I can have a healthy breakfast pulled together in 15 minutes or less, then I’m less likely to skip out on the most important meal of the day.
Here are a few of my favorite sweet and savory quick breakfast recipes, all done in 15 minutes or less:
Quick Breakfast Taco: A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg...read full post »
Are all saturated fats created equal?
I know (and most experts agree) that saturated fats raise levels of LDL (“bad”) cholesterol in the blood. And when excessive LDL accumulates in artery walls, you’re at greater risk for a heart attack or stroke.
We also know that when it comes to heart health, unsaturated fats, such as those in oils, salmon, nuts and avocados, are better choices than the saturated fats in fatty meats, cheese and butter.
If you’re in your thirties, you may not think you need to worry about heart problems yet, but what you eat now can affect your health in the long term. To keep your heart healthy you can:
- Avoid unhealthy sat. fats and incorporate these good fats by cooking the recipes from EatingWell’s...
My mother-in-law and I are die-hard beet lovers, but even we don’t usually think of having beets on a weeknight because cooking them whole can take up to an hour—who has time for that? So I was thrilled when she and I finally got to chat about 4 quick and healthy beet recipes in the February issue of EatingWell and she practically shouted, “I can’t believe I never thought of cutting beets before cooking them!” A revelation!
If you cut beets up first, they need only about 10 minutes in the steamer (see Tip, below). And once you steam them, beets go well with so many flavors. I especially love Brown Sugar-Glazed Beets, lightly sweetened with orange juice and brown sugar.
Or if I get a hankering for...read full post »
I’m not exactly worried about the signs of age-related macular degeneration yet—after all I’m only in my twenties and AMD doesn’t show up until much later in life. But because AMD is the leading cause of blindness in people over age 60 and much of the damage occurs decades earlier (read: now!), I am interested in the research that suggests the nutrients in some foods may help to prevent the development of AMD. (And delay the progression of AMD for those of you whose parents or grandparents are affected.)
Rachel Johnson, Ph.D., R.D., EatingWell’s senior nutrition advisor and a professor of nutrition at the University of Vermont, dug...read full post »
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Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)