EatingWell Blogs (Page 3)
Summer vacation is here and it’s time to hit the road. Whether you're traveling long-distance or a regular on-the-go snacker, it's worth knowing about the growing variety at lots of quick stops.
Most gas stations, for example, now carry fresh fruit, cut-up veggies and hard-boiled eggs.
While those standards have been around for a while, we went looking for some of the tastier options you can find in a pinch. So even the tiniest convenience store can help you curb a craving healthfully.
Of course, the healthiest option, homemade take-along snacks, is best on a long trip.
Watch it! Some snacks sold in small bags deliver 2 or 3 servings per package. It's a good reminder to share with your road-trip buddies...read full post »
I love summer. There’s just so much going on. Summer concerts in the park. Hikes and bike rides. Barbecues with friends. Trips to the ice cream stand.
What I don’t love, though, is the hit my bank account seems to take right about now. Rather than cutting back on summer fun, I put my grocery budget on a financial diet. All these recipes clock in at $3 or less per serving, so I can spend more money on those fun summer activities. Added bonus? Not a one takes more than 30 minutes to get on the table, so we can play outside to our hearts’ content.
Here's what's on my menu this week:
Don't Miss:...read full post »
While I always have a decent selection of craft beers and a few bottles of wine in my fridge for the times when friends drop by for an impromptu summertime shindig, I’ve decided to make this The Summer of Sangria.
Don't Miss: 5 Summer Party Wines for $10 or Less
I’ve never been much of a sangria fan. I’ve found most restaurant variations to be sickeningly sweet, so it wasn’t my first choice for summer drinking. What changed my mind? The killer sangria recipes the EatingWell Test Kitchen created for the July/August issue of the magazine. They skipped the sugar altogether and used zesty wines, flavorful liquors and tons of fresh fruit to make these sangria recipes a delight to all the senses. Worthy of a summer-long celebration of the original...read full post »
We celebrate summer in the July/August issue—starting with multicolored heirloom tomatoes on the cover. (Use your summer tomatoes in recipes like Heirloom Tomato Salad with Fried Capers or Tuna Salad-Stuffed Tomatoes with Arugula from this issue.) If you’ve got okra from the farmers’ market or your garden (lucky you), we’ve got four new recipes to make with it, including a very Southern Black-Eyed Peas...read full post »
This morning my 2-year-old daughter, Lila, walked over to the kitchen island and yelled, “Nana!” while pointing to the last banana in the fruit bowl. My husband tried to tell her that the black-spotted banana was destined for the compost bucket, but it’s hard to reason with a toddler—so I peeled it and gave her a chunk. She thought it was a perfectly acceptable breakfast, mushy spots and all.
Many people (like my husband) don’t have time for overripe bananas. But here’s the real secret: those past-their-prime ’nanas are actually a true culinary treat.
Overripe bananas have an over-the-top essence that’s perfect for flavoring baked goods, pancakes, smoothies and more. When I don’t have time to turn them into something special right away, I peel them, pop them in a bag whole and freeze them for future cooking endeavors. Or I freeze slices on a...read full post »