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
Almost any pasta qualifies as comfort food in my book. Give it a rich creamy sauce and plenty of cheese and we’re talking heaven. The problem is creamy, cheesy pasta dishes are tough on the waistline. Pasta on its own has plenty of calories—about 180 calories in a 2-ounce serving. Add a creamy sauce and you’ve just created a calorie bomb. Not to mention that those creamy sauces are normally full of saturated fat. (It’s best to keep sat. fat to a minimum for a healthy heart.)
The good news is that there are ways to “fix” creamy pasta dishes. And that’s just what we did with fettuccine Alfredo. Here are the changes we made:
* Swap whole-wheat pasta for regular pasta to increase fiber.
* Cut out heavy cream and butter to reduce calories and...