March/April 2013 Table of Contents

Great recipes and nutrition information from the current issue of EatingWell Magazine. Subscribe Now!

Departments

4 | Recipe Index (pdf format)

6 | From the Editor: Food to Feel Good About

8 | Contributors

11 | Feedback

108 | Nourish: Kitchen Disasters
By Ann Hodgman

Features

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