EatingWell Blogs (Page 8)
Do you remember the Easy-Bake Oven? This pink countertop masterpiece was a gift from my mom on my 6th birthday. As I ripped open the chocolate cake mix and stirred it together with a matching small pink spatula, my eyes lit up at the wonder of this gooey batter turning into a dessert. When the timer went off and we used the small pizza paddle-looking tool to pull out the cake I thought, "This is it. This is what I want to do forever." My mom's gift not only provided a sweet treat but it spurred my love of cooking. While the Easy-Bake Oven cake wasn't the healthiest option, my mom and I went on to take Asian cooking classes together and by high school I was making dinners loaded with vegetables and lean proteins for my parents every night.
Related:...read full post »
I’m a vegetable lover. I eat vegetables at least three times a day: sautéed chard stirred into scrambled eggs for breakfast, a big garden-fresh salad for lunch and grilled corn and steamed potatoes as side dishes with dinners in the summer. I don’t have much trouble eating enough vegetables, but I know I’m the exception, not the rule.
Ninety percent of Americans don’t eat enough vegetables, according to the USDA. The recommended amount for everyone age 9 and up is two to three servings a day. (For most vegetables, like green beans, a serving is 1 cup. For raw leafy vegetables, like salad greens, a serving is 2 cups.)...read full post »
We get it—trying new foods, especially local specialties—is major vacation fun. But a study published in the journal Physiology...read full post »
This time of year, I load up on summer veggies. I only go to the grocery store once a week, which means I have to keep my produce stored properly to avoid ending up with a giant pile of bad veggies ready for the compost pile at the end of the week. So, what's the best way to store them to keep them at their freshest?
As it turns out, the refrigerator is not the go-to storage unit for all your produce. Below are 5 types of...read full post »