EatingWell Blogs (Page 287)
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 »
Ah, lasagna… Quite possibly my favorite comfort food, lasagna was one of the first dishes I learned to master post-college. I experimented with many different combinations of ingredients as the seasons changed, but Classic Lasagna layered with meat sauce and ricotta cheese filling was always my favorite.
I think the reason I mastered lasagna first was because it is the perfect dish for entertaining, which I loved—and still love—to do. A single pan makes enough to entertain several friends (and who doesn’t love Italian food?), it can be made in advance and leftovers are a beautiful thing. Once the lasagna has cooled, individually wrap pieces in foil then freeze them in an airtight container. You...read full post »
I love parties but I find it hard to keep my eating in check when I'm on the social circuit. So when the invites start pouring in, I follow these four tricks to party my way thin:
1. Eat what you want the most. Birthday-party buffets and potlucks are totally tempting. Rather than diving right in, I try to survey the offerings and decide on one or two “must-haves.” Then I fill the rest of my plate with veggies.
2. Bring a dish. People generally appreciate it if you offer to bring something and this also allows you to bring something that’s healthy. I’m not talking “diet” foods, such as celery and carrots, but rather something that you know others will enjoy too. I often bring...read full post »
TAGS: Nicci Micco