EatingWell Editors

Three Food Safety Tips to Avoid Antibiotic-Resistant Bacteria In Your Food

Nifer — Fri, 19 Apr 2013 16:26:21 +0000

Playing it safe: 3 Simple Precations to safegaurd your food

Humans, like all living organisms ranging from heads of lettuce to herds of cattle, are host to millions of bacteria. Strains can be passed from animal to animal. Bacteria in manure on fields can blow in the wind or percolate into the water supply. They can travel easily, living on meats and vegetables, on countertops and in gyms.

EatingWell Editors

To kill antibiotic-resistant bacteria and minimize your risk of buying food with bacteria or cross-contamination, follow these steps for food safety.

May/June 2013

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Make-Ahead Brunch Menu and Recipes

Nifer — Thu, 11 Apr 2013 18:26:38 +0000

Make-Ahead Brunch Planner

Whenever you're gathering family and friends, serving brunch is a great way to celebrate. And when you plan and make the meal ahead, you can enjoy the party along with your guests.
Download a FREE make-ahead brunch planner.

Make-Ahead Planner

Up to 3 days ahead:

Make berry puree (Step 1) and lemon sauce (Step 2) for Very Berry Fruit Salad and refrigerate.

EatingWell Editors

Plan ahead and enjoy your guests with this easy, make-ahead brunch menu, recipes and planner.

May/June 2013

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Make-Ahead Brunch Menu

Cookbook Author and Innkeeper Julee Rosso's Brunch Ideas & Recipes for an Easy Make-Ahead Brunch

Sunrise Bellini

Very Berry Fruit Salad

Pistachio Breakfast Sausage Patties

Prosciutto & Asparagus Strata

Pecan-Berry Coffee Cake

A Simple Celebration: Thanksgiving Make-Ahead Planner

Nifer — Thu, 08 Nov 2012 17:44:43 +0000

To keep Thanksgiving Day as relaxing as possible, we like to make as much of the meal ahead as time and refrigerator space allow. Use this planner to help you stay organized.

Up to 2 weeks ahead:
Prepare cranberry sauce. Cover and refrigerate or freeze.

Up to 3 days ahead:
Cook rice (Step 2) for the stuffing. Cover and refrigerate.

EatingWell Editors

Our classic Thanksgiving feast made easy.

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Simple Thanksgiving Menu

Sage-Rubbed Roast Turkey with Lemon-Bay Gravy

Wild Rice Stuffing with Apple & Sausage

Two-Toned Mashed Potatoes

Sweet & Sour Green Beans

Cranberry Sauce with Star Anise

Pumpkin-Chocolate Torte with Pumpkin Whipped Cream

Savory Corn Pudding

How to Make Sushi: Prepping Fruits and Vegetables for Sushi

Erin McCormick — Fri, 20 Jul 2012 17:57:33 +0000

How to Prep Fruits & Vegetables For Sushi

Slice: Cut fruits and veggies into long narrow strips. Serve tender fruits, vegetables and herbs raw.

Blanch: Drop hard vegetables, such as carrots, asparagus and sweet potato, into boiling water for about 2 minutes. Transfer to a bowl of ice water. Drain and dry.

EatingWell Editors

Get healthy cooking tips for how to prep healthy fruits and vegetables for homemade sushi rolls.

July/August 2012

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More Sushi Information & Sushi Recipes

Healthy Sushi Recipes

How to Host a Sushi Party

How to Make Sushi: Maki Rolls

Sushi Master Bun Lai’s Sushi Recipes for the Future

How to Remove Corn on the Cob Kernels

Erin McCormick — Fri, 20 Jul 2012 17:04:43 +0000

Get an easy tip for how to safely remove corn kernels from an ear of corn.

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Standard Image:

Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk.

Yield: You’ll get about 1 cup fresh kernels from one large ear of corn.

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Healthy Corn Recipes & Information on Corn

How to Pack an Eco-Friendly Picnic

Erin McCormick — Fri, 22 Jun 2012 21:22:47 +0000

A Greener Picnic

How you pack and serve your picnic can have a big impact on the environment if you consider the entire life cycle of the products you’re using. We asked sustainability expert Pablo Päster for his advice on the best ways to enjoy an eco-friendly alfresco meal.

Use Your Hands. By serving finger foods, you can avoid the need for plates or cutlery. Just remember to pack a few cloth napkins for clean up!

EatingWell Editors

Biodegradable plates, reusable containers and more environmentally-friendly options for dining alfresco.

July/August 2012

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Healthy Picnic Recipes

Healthy Coleslaws and Picnic Salads

Healthy Recipes for Cookies, Bars & Brownies

Best and worst choices at a picnic

How to Cook Corn on the Cobb

Erin McCormick — Fri, 22 Jun 2012 21:13:29 +0000

Cooked just right, corn on the cob is tender and crisp. Overcooked it’s tough and chewy. Whether you do it on the stovetop, grill or even in the microwave, here’s how to have success every time:

Stovetop: Bring a large tea kettle of water to a boil. Place husked corn in a large skillet. Pour boiling water over the corn. Cook over high heat until the water returns to a boil. Immediately drain. Get our Boiled Corn on the Cob recipe.

EatingWell Editors

Learn 3 easy ways to cook corn on the cob for perfect results every time.

July/August 2012

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More Sweet Corn Recipes & Information on Healthy Vegetables

Easy Sweet Corn Recipes

How to Cook 20 Vegetables

Summer Vegetable Guide

Quiz: How Much Do You Know About Heart Health?

Penelope Wall — Thu, 07 Jun 2012 16:02:15 +0000

Quiz yourself on your knowledge of heart health.

How many Americans die from heart disease each year?

A) 20,000
B) 75,000
C) 350,000
D) 900,000

Answer: D. The latest statistics suggest that nearly 900,000 Americans die from heart disease each year—that's 36% of all deaths. Cancer claims about 550,000 lives; accidents are responsible for 108,694 deaths; and HIV/AIDS kills about 13,000 Americans annually.

EatingWell Editors

How much do you know about eating for a healthy heart? Take this quiz.

Cooking Up a Healthier Lifestyle

Penelope Wall — Wed, 06 Jun 2012 14:12:53 +0000

In his 17-year career as a professional chef, Dan M. was used to high pressure. Working seven-day weeks, and even 22-hour days, was par for the course—and he was known for his speedy knife skills. But when he was sidelined in 2000 with a workplace injury, the stresses began to mount. Unable to use his right arm (the one that had always held his knife), he wondered how he would provide for his wife and 1-year-old son; a year later, another son was born.

Joyce Hendley

EatingWell Editors

A real-life profile.

The EatingWell Diabetes Cookbook (2005)

Low- and No-Calorie Sweeteners

Penelope Wall — Wed, 06 Jun 2012 14:10:24 +0000

The debates in the nutrition world about the value of low- and no-calorie sweeteners are often loud and raucous, but when the discussion turns to their role in diabetes, the conversations become much more harmonious. Let’s face it, the availability of something that makes food taste sweet, without contributing carbohydrate grams, can sometimes make life with diabetes a little easier. That said, there are still some important issues to keep in mind.

Safety

Joyce Hendley

EatingWell Editors

An EatingWell guide for diabetes.

The EatingWell Diabetes Cookbook (2005)

Staying Healthy is a Family Affair

Penelope Wall — Wed, 06 Jun 2012 14:06:04 +0000

When Dan was diagnosed three years ago with type 2 diabetes, he didn’t need to be educated much about the disease. He was already something of an expert, since both parents and a sister also had type 2. More important, he’d long had an ideal role model of how to live with diabetes—his wife, Sharlyn, who has had type 1 since she was 18 years old. “Following Sharlyn’s excellent lead makes it easier for me to follow my doctor’s suggestions,” says Dan.

Joyce Hendley

EatingWell Editors

A real-life profile.

The EatingWell Diabetes Cookbook (2005)

How to Say No to Food Pushers

Penelope Wall — Wed, 06 Jun 2012 14:01:59 +0000

Tips for Real Life: How to spot—and deal with—saboteurs

When you’re working hard to make healthy lifestyle changes, sometimes the people around you are a huge source of support and motivation. Sometimes, not so much. Maybe you have an aunt who brings you her famous banana bread when she visits—or a spouse who gets annoyed when you’d rather walk than watch TV after dinner. Food pushers probably aren't deliberately sabotaging you, so take a minute to help them understand your needs. Here are some ideas about how to talk about being a person with diabetes, and what that means for how you eat.

Joyce Hendley

EatingWell Editors

Spotting and dealing with diet saboteurs.

The EatingWell Diabetes Cookbook (2005)

Acetone Breath: A Warning Sign for Diabetes

Penelope Wall — Tue, 05 Jun 2012 19:32:56 +0000

True or false: Your breath helps you determine if your diabetes is under control. While it sounds implausible, it’s definitely true—and an issue every person with diabetes should learn to recognize.

EatingWell Editors

Try this quick test to see how you are handling your diabetes.

Take Small Steps

Penelope Wall — Tue, 05 Jun 2012 19:30:32 +0000

When you have a big goal in front of you—say, losing 20 pounds or bringing your blood glucose down to normal levels—it’s easy to feel defeated right from the start. With such a big target to aim for, it will be a long time before you’ve made any progress. After a while, that lack of rewarding feedback might make you feel like giving up altogether.

EatingWell Editors

Set attainable goals for losing weight or managing blood-glucose levels.

What About the Glycemic Index?

Penelope Wall — Tue, 05 Jun 2012 19:28:04 +0000

All the carbohydrate foods we eat cause a release of glucose into the bloodstream—and a corresponding rise in insulin—but some raise glucose more than others. The glycemic index was created to differentiate those foods from each other: it’s a system of ranking foods containing equal amounts of carbohydrate according to how much they raise blood-glucose levels. It can help you, at least theoretically, to choose foods that have a gentler effect on blood-glucose levels.

EatingWell Editors

Can understanding the GI help you manage your diabetes?