EatingWell Blogs (Page 8)
Greek Vs. Regular: By the Numbers
Greek yogurt has surged in popularity in recent years, and with good reason. Straining out the extra whey in yogurt makes Greek yogurt thick, creamy and tangy. The plain variety has less sugar and more protein than typical yogurt. But regular yogurt delivers twice the bone-strengthening mineral calcium. Greek yogurt also tends to be more expensive than regular yogurt, because more milk goes into making each cup.
Pictured Recipe: Apple Oatmeal
|SERVING: 1 cup (nonfat)||GREEK||REGULAR|
|Total fat (g)||0||0|
|Total carb (g)...|
It’s hard to beat the ease of opening a jar (unless, of course, it’s screwed on super-tight) to help bring pasta night together in a flash. To find a sauce that’s good for you, here’s what you need to know.
1. Calorie counts
Who knew something that’s predominantly tomatoes could vary so greatly? Sauces on the shelf have anywhere from 40 to 110 calories per ½-cup serving, depending on how much oil is added and how thick the sauce is.
2. The variations
Different flavors by the same brand can have very different ingredients and nutrition stats, so check the labels even when choosing between almost identical-looking sauces.
3. Money matters
You get what you pay for. The premium brands ($7-9) we tested had cleaner ingredient lists and tasted better than the $3...
Cooking in a small kitchen can turn anyone into a minimalist. A cake pan? Forget about it; birthdays only come once a year. A toaster oven? Let your broiler do the work! But the one must-have tool you must keep in your cooking arsenal is the muffin tin. It just may be one of the coolest tools you own. Obviously, it’s great for muffins—but you can use it for so much more. And, of course, with a muffin tin you’ve got the assurance of built-in portion control. Get out your muffin tin and let the magic begin. From lasagna to sumptuous mini pies, these six foods get a whole new look.Download a FREE 20-Minute Dinner Recipes Cookbook!
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We’ve put together another delicious issue of EatingWell magazine—our March/April 2014 issue is packed with 46 new recipes that use the best ingredients of early spring. Take, for example, our cover models: colorful radishes. Who knew radishes could be so versatile? You can roast them, slice them thin for gorgeous tea sandwiches (pictured) and blend them into a creamy soup. There’s a feature story on grass-fed beef that includes recipes by meat master Bruce Aidells that you won’t want to miss: Rib-Eye Steaks with Piquillo Pepper Sauce! Flat-Iron Steak Salad with Mustard-Anchovy...read full post »
There are plenty of good reasons why yogurt sales have increased by 40 percent over the past five years. High in protein and calcium, and a probiotic powerhouse (if it’s got the live and active cultures label), yogurt is a magnificent food. Not only is yogurt simply delicious alone as a healthy snack or breakfast, it’s also an extremely versatile cooking ingredient. It works as a lower-calorie and lower-saturated-fat replacement for cream, mayo, oil and sour cream in many recipes.
Related: Easy Recipes with Yogurt
With so many varieties available in the store, I never thought I would make yogurt at home. But after trying it out it in the Test Kitchen, I’m a homemade-yogurt convert! Making yogurt at home is actually really easy. The...read full post »
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