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Content tagged with “Breana Lai”

Breana Lai

Breana Lai, M.P.H., R.D., is an associate food editor at EatingWell where she splits her time among EatingWell magazine, eatingwell.com and cooking new healthy recipes in the Test Kitchen. Breana has a master’s degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust trained sommelier and is a registered dietitian.

Cherry Recipes Make the Most of the Wonder Fruit's Benefits
Sweet cherries are here, and because most are grown along the lengthy West Coast the season lasts from mid-May in...
5 Party Wines for $10 or Less
The wine aisle can be pretty intimidating. With rows of white, red and rosé wines from all over the world lining the...
4 New & Genius Ways to Enjoy Tofu
Tofu may not be the first protein you think of when planning dinner, but here are 4 new recipes that will make tofu the...
How to Make Your Own Homemade Yogurt
There are plenty of good reasons why yogurt sales have increased by 40 percent over the past five years. High in...
Essential Staples for Quick & Easy Chinese Meals
My first cooking class was with my mom at Lan’s Chinese Cooking School in Durham, North Carolina, when I was 8 years...
How I Lost 20 Pounds: Meet Nancy Roscigno
Nancy Roscigno, a 47-year-old interior designer from Chapel Hill, North Carolina, lost over 20 pounds with her...
A Week of Clean-Eating Dinners and Sides
Eating clean may seem like a trendy idea, but in the EatingWell Test Kitchen, it’s what we always think about when we...
Which is healthier: chocolate fudge or chocolate bark?
When I’m invited to someone’s house for dinner, I never show up empty-handed. Call me Southern (which is a compliment...
What to make for your Thanksgivukkah menu (Thanksgiving + Hanukkah 2013): Recipe ideas for a once-in-a-lifetime celebration
For the first time in our lifetime, Thanksgiving and Hanukkah will be celebrated on the same day, Thursday, November 28...
5 Quick Weeknight Dinners for Busy Families
Stacy Fraser, EatingWell’s Test Kitchen Manager, and I recently offered dinner ideas and advice to a group of...
Healthy Ways to Use Your Leftover Pulp from Juicing
Juicing is an easy and quick way to get more healthy fruits and veggies into your diet. But what to do with all the...
A 1-Week Dinner Plan & Shopping List for 5 Quick Dinner Recipes on a Budget
Even though I work with and think about food all day as an assistant food editor at EatingWell, I often don’t get the...
1 Month of Dinners—Planned: Your Menu for Week 4
I'm sad that my month of planned dinners is ending next week, but we saved the best recipes for last. These healthy...
1 Month of Dinners—Planned: Your Menu for Week 3
Congrats! You’ve made it to Week 3 of the 28-day meal plan. With a hectic schedule lately, I’ve enjoyed...
1 Month of Dinners–Planned: Your Menu for Week 2
How did your first week of cooking along with EatingWell's 28-day healthy dinner plan go? Did you have a favorite meal...
1 Month of Dinners—Planned: Your Menu for Week 1
What’s for dinner? I used to agonize over this question pretty much every night, not knowing how to balance what is...
3 DIY tortilla tricks: How to make your own taco shells, taco bowls and tortilla chips
I love Mexican food—tacos with crispy shells, crunchy taco bowls and salty tortilla chips. But I could do without...
How to make a healthy smoothie: best smoothie ingredients & 10 to ditch
Whether you enjoy smoothies for breakfast, a snack or even dessert, they’re a great way to increase your daily...
How to make chicken stock and chicken broth
One of the first recipes I learned in culinary school was how to make homemade chicken stock. Both stock and broth...
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