March/April 2013 Table of Contents
25 | Feed Your Strength
You can defy age-related muscle loss. These foods and exercises will help you stay strong and lean.
By Shaun Dreisbach
58 | Ready, Set, Slow
Don't put away your crock pot yet. These fresh, healthy twists on classic recipes are so light and easy, you’ll want to keep slow-cooking all spring.
By Carolyn Malcoun
70 | Rediscovering Quinoa
For centuries it was known as “the mother grain,” for the sustenance it provided in the harsh climate of the high Andes. Now North Americans are embracing quinoa for its taste, versatility, nutrition and convenience.
By Matt Thompson | Recipes by Patricia Green & Carolyn Hemming
84 | A Fresh Look at Garlic
Magically healthy garlic can transform simple spring ingredients into dishes that are fragrant, irresistible and layered with flavor.
By Kathy Gunst
Good Taste • Health • Life
Healthy in a Hurry
29 | Weeknights: 5 Quick Budget-Friendly Dinners
41 | Fresh Picks: Creamy Avocado Recipes
48 | 4 Ways: Fresh Sustainable Fish
55 | Makeovers: Scrumptious Banoffee Pie
99 | Techniques: Fruit Bars in 4 Flavors
104 | Ask Stacy: Make perfect hard-boiled eggs
106 | Tips & Notes