EatingWell Blogs (Page 292)
For the first time in many years, my mom and I will be together for Mother's Day. (Yay! No card this year that says, "I wish we could be together :-(. ") And now I'm a mom too. So to show Mom-a.k.a. Grandma-our appreciation this year (and spend some quality mom-time with my son), my 2-year-old fireball and I are going to make a Mother's Day brunch together.
Perfect Recipes for Mother's Day Brunch:
Easy Mother's Day Brunch Recipes
Ham & Cheese Breakfast Casserole and More Breakfast Casseroles
Marvelous Muffins and Quick Breads
Toxins get into our bodies through more than just food. We are exposed to them through our carpets, lawn chemicals—even our clothing. Each day this week, we will post a new, easy tip to help you detox your kitchen and your diet.
Here’s today’s tip:
Tip 3: Choose Skim Or Low-Fat Dairy And Lean Meat
Choose skim or low-fat dairy and lean meat. Animal fat can contain dioxins—chemicals that are stored in animal fat and have cancer-causing properties. More than 90% of your exposure to dioxins is through food, mostly meat, dairy, fish and shellfish. Take a few minutes to skin your chicken or trim the fat from meat before cooking it. (Check out the best and worst protein sources for your health and the planet...read full post »
Food doesn’t have to come in shelf-stable packages to be convenient. And in five short weeks, we’re going to transform you into a fresh-food aficionado. Soon enough, you’ll be planning meals—and foraging snacks—from the healthy ingredients stashed in your fridge. It’s that simple. We’ll take it in steps, offering up a new focus each week.
This Week’s Focus: Stock Your Fridge with Fresh Foods
What does a healthy fridge hold? Here’s a quick list to get you started:
Plenty of fruits and vegetables. Go for whatever seasonal picks look most delicious, aiming to assemble a mix that includes one in every color of the rainbow. Don’t miss: Fruits and vegetables you...read full post »
Food doesn’t have to come in shelf-stable packages to be convenient. And we’re running a 5-week campaign to help transform you into a fresh-food aficionado, one who plans meals—and forages snacks—from the healthy ingredients stashed in your fridge. (If you’re just learning about our Keep it Fresh Challenge here, be sure to go back and check out our past weeks’ challenges.)
This Week’s Focus: Plan a Menu, Starting with One Seasonal Ingredient as Inspiration
What better way to plan a menu than to start with an ingredient that’s in season?
Eating with the seasons is all about anticipation and then savoring what is ripe at the moment—the first tangerines of the winter that light up the market, the season of stone fruit, then the arrival of...
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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)