EatingWell Blogs (Page 4)
Start 'em early! An appreciation for good food can begin at any age. We love unique food-inspired gifts for kids that can help encourage an aspiring chef or simply make healthy eating fun. For the youngest of food lovers among us—from baby to toddler to teenager—here are a few of our favorite gifts.
Banana Print Leggings, $28, and Tee, $34, 0-10 yrsindikidual.com
Organic Cotton Teethers Veggie Crate, $28uncommongoods.com...read full post »
For EatingWell's holiday issue, we asked our Facebook followers to share their healthy holiday baking hacks. We chose this one, submitted by Joanne Medeiros, to publish in our November/December 2016 issue:
"I make a beautiful apple Bundt cake for the holidays that's a huge hit with family and friends. From the original recipe, I replace the canola oil with coconut oil, the white flour with ground whole oats and ground flaxseed, and the white sugar with a small amount of maple syrup. I can't count how many times I've passed this recipe on!" —Joanne Medeiros
EDITOR'S REPLY: The flax and oats flour swap is a smart healthy-baking tip. And the coconut oil and maple syrup add great flavor.
Joanne's...read full post »
Snacks: most of us love to eat them, but it can be hard to choose healthy options on the go. Instead of too much added sugar, salt or calories, these snack recipes deliver filling protein and fiber plus nutrients to keep you energized whether you're packing them up for work, school or play.
These little legumes crisp up...read full post »
Sometimes you read about a hot new food trend or a friend emails you saying that you have to try adding this to your morning coffee to solve all your ailments. But a lot of nutrition information floating around out there is either too good to be true or perpetuates nonsense about perfectly healthy foods. We took a harder look at some of the topics floating around the nutrition "rumor mill" and what the science said. See if some of these myths tricked you.
As the leaves on the trees change from green to yellow and red, the cooling weather means one thing for me: it’s pumpkin time.
Starbucks rolls out the Pumpkin Spice Latte, Halloween pumpkins start bringing their glow to the farmers’ markets and gardening stores, and my Pinterest board lights up with pumpkin recipes.
Pumpkin and all types of winter squash have always been a favorite food of mine. So it’s a good thing they’re loaded with vitamin A, vitamin C and fiber, because I’m planning to eat my fair share as fall in Vermont is already settling in.
To keep things easy, all these recipes use canned pumpkin. But if you would like to use fresh pumpkin or squash, cut a small, 4-to-6-pound pie pumpkin or winter squash in half and remove the seeds. Lightly coat the inside with oil and roast at 350°F until very tender, 50 minutes to 1...read full post »