EatingWell Blogs (Page 293)
With the Boston marathon right around the corner on April 20, I’m even more inspired to stay on track with my training for the half-marathon I’m running in May. I’m organizing my time to help me fit in my mileage during the week and carving out a couple of hours on Saturday mornings for long runs. I’m also being extra careful about what I eat. I know that choosing the right foods to fuel my body will help me run my best and feel good doing it. Following these four eating tips helps energize my runs. Try them to power your workouts too!
Get the recipe: Egg & Salmon Sandwich
Eat plenty of healthy carbohydrates. If you’re active, and particularly if you’re training for a race or...read full post »
My kitchen is a no-butter zone! Well, with the exception of a teeny-tiny amount for toast. The worst part: it’s not my rule. It’s my fiance’s. He doesn’t loathe butter, he actually loves the stuff, but saturated fat is his #1 enemy. (Andy has high cholesterol and he’s one of a few fortunate people I know who can keep it in check with a healthy diet and regular exercise.) And because butter is basically straight-up fat, most of which is saturated, we opt instead for some of these low-fat EatingWell dinners.
Dr. Philip Ades who wrote EatingWell for a Healthy Heart agrees. (The book was just nominated for a James Beard Award as one of the best healthy cookbooks of the year.) And, in fact, his cookbook puts together more...read full post »
I’m one of those people who insists on doing her own taxes. I like to see exactly where my money is going, and usually, it’s not going where I want it to. So instead of going out to a local dive bar for a burger and fries to ease the stress, I’m going to tighten my belt and make these delicious recipes for cheap eats. Take the Stuffed Pork Sandwich, for example. At 353 calories it still has that ooey goey melted cheese that I crave without all the calories, plus at $3 a serving it’s better for my bank account. Feel like going to the local cantina for dinner? Save some money by preparing some inexpensive Mexican food at home...read full post »
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 »
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 »