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EatingWell Blogs (Page 6)

July 15, 2014 - 1:31pm

A well-seasoned cast-iron skillet is virtually nonstick, so it’s worth taking the time to season (or re­season) correctly. If you have a new skillet or an old one you want to rehab, the method is the same:

  • • Cover the bottom of the pan with a thick layer of kosher salt.
  • • Add about half an inch of oil and place over high heat.
  • • When the oil starts to smoke, pour the salt and oil into a heatproof bowl to cool before discarding.
  • • Using a ball of paper towels, rub the inside of the pan until smooth.
  • • When you clean your cast-iron skillet, don’t use soap or a dishwasher. Just scrub it with a stiff brush and hot water and then wipe dry with a towel or set it over low heat until dry.
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July 15, 2014 - 1:09pm

Whether it is possible to be healthy and heavy has been an ongoing debate among health professionals. And for a while the research seemed to favor being fat and healthy. Last year, for example, a review study of nearly 100 studies, published in the Journal of the American Medical Association, looked at close to 3 million people and found that people who are overweight (defined as a BMI of 25 to 29.9) live longer than normal-weight folks. (Obese people, however, didn’t have a lower risk of premature death.)

But newer research may be turning the tide. A study published in April in the Journal of the American College of Cardiology looked at 14,828 adults with no known heart disease and found those who had a BMI of over 25 had more early plaque buildup in their arteries than normal-weight adults, putting them at risk for heart...

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July 11, 2014 - 10:17am

It doesn’t really matter what you call them: wraps and flour tortillas are essentially one and the same—both made with flour, water, oil and salt. Regardless of how these bread-alternatives are labeled, here’s what you need to know before you shop.

Choose Whole-Wheat: Pick a wrap with whole-wheat flour listed as the first ingredient for a nutrient and fiber boost. Don’t be fooled by brightly colored spinach and tomato wraps—there’s no real vegetable bonus to speak of and they’re often colored with artificial dyes.

Two-for-One: Some wraps are so big that one wrap is actually two servings. If you’re counting calories, check the serving size so you know what you’re getting.

Ingredients to Avoid: Shortening, which is made with hydrogenated or partially hydrogenated oils, is still a main...

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July 10, 2014 - 1:59pm

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...

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July 7, 2014 - 4:29pm

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.

Don't Miss: Secrets to the Best Homemade Ice Cream (Without the Heavy Cream)

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:...

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