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March/April 2013 Table of Contents

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

EatingWell Magazine

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

Good Taste • Health • Life

13 | Natural Dyes
14 | Virtual Farmstands
16 | Power Breakfasts to Go
18 | 5 Ways to Go Green
22 | Eat This and Burn Fat

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

Test Kitchen

99 | Techniques: Fruit Bars in 4 Flavors

104 | Ask Stacy: Make perfect hard-boiled eggs

106 | Tips & Notes

Recipe Guidelines, Nutrient Analysis & Recipe Index

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