Advertisement

EatingWell Blogs (Page 287)

April 13, 2009 - 4:36am

There’s nothing more fun than dyeing Easter eggs and hiding them. But once the kids find them, what are you to do with 20 hard-boiled eggs? My co-worker Carolyn hates to waste food so she suggested these recipes for hard-boiled eggs as well as other yummy egg recipes. Why throw those brightly colored, yet perfectly good eggs away when they could be turned into lunch or even dinner? Not me.
Here are a few recipes that can use hard-boiled Easter eggs:

EatingWell Deviled Eggs: Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference...

read full post »
April 10, 2009 - 4:36am

I love sugar. Not a lot of sugar, just a little. But the small scoop in my coffee every morning or the crunchy caramelized layer atop crème brulee is essential. My future sister-in-law, Amy, however, is my polar opposite: she sweetens her coffee with maple syrup and makes desserts using agave nectar. I had never bothered to try agave, but a few months ago I noticed that Amy wasn’t the only one trading white sugar for agave nectar. Agave nectar is popping up in the ingredient lists for chocolate, granola, energy bars and soda! (In 2008, 29 new products with agave hit supermarket shelves.) With agave nectar gaining popularity, I wanted to know: is it...

read full post »
April 9, 2009 - 4:36am

I adore cake…a little too much. If it’s in my house, I can’t resist it, even for breakfast.

A few years ago I had a piece of coconut-and-pineapple cake at my grandpa’s 80th birthday party in Midland, Texas. It started a little obsession for me. I decided I wanted to track down that cake recipe, to have at my wedding. Unfortunately the baker was uncooperative. So I decided the next best thing was to enlist my sister Katie, who works here at EatingWell, to come up with a recipe for Pineapple-Coconut Layer Cake. And even though the final cake would certainly be healthier than the original, I wanted to make sure that it was still rich and delicious. It needed to have layers filled with a sweet pineapple curd and covered in frosting. Katie ended up working through endless...

read full post »
April 8, 2009 - 4:36am

First it was tainted peanut butter. Now, we’re hearing that some pistachios may not be safe. On March 30, 2009, the FDA reported that pistachios from Setton Pistachio of Terra Bella, Inc., may be contaminated with Salmonella, a bacteria that can cause serious (sometimes fatal) infections in young children, the elderly and others with weakened immune systems.

At the time of the FDA release, there wasn’t proof that tainted pistachios had made anyone sick; still, as a safety precaution, Setton recalled about a million pistachio products. The FDA told consumers to avoid eating pistachios and products containing them unless they could verify that the nuts did not come from Setton. (A searchable list of affected products is available on the FDA’s website...

read full post »
April 7, 2009 - 4:36am

I love Easter brunch, but I always thought it was stressful to pull together. I got up at the crack of dawn to get everything on the table by midmorning. Sure, it tasted great but I was always too tired to really enjoy it. This year I’m going with a new strategy. All the recipes for my holiday table can be made ahead of time (with the exception of the drink, but that takes only 10 minutes from start to finish). That way I can relax a little and free up some time to enjoy the day.

Here is my easy Easter Brunch Menu:

Ham & Cheese Breakfast Casserole: This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg...

read full post »
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner