Blog Posts by The Editors of EatingWell Magazine

By Kerri-Ann Jennings, M.S., R.D., Associate Nutrition Editor, EatingWell Magazine

In the past few years I've made some "green" swaps. I usually bring my own bag when I go grocery shopping, I choose tap water over bottled, I ditched paper towels and conventional sponges for cloth dishrags. But when Karen Asp wrote about these eco-friendly practices in EatingWell Magazine, I learned that sometimes going green isn't all that clean. Find out some of the hidden dangers in these green swaps and, more importantly, how to do them right so that you're being good to the environment and to your health.

Must-Read:
7 Simple Ways to Detox Your Diet and Your Home
9 Green Products for a Healthy Kitchen

Swap #1: You use reusable bags at the grocery store.

Most plastic bags don't biodegrade, so reusable ones are a smart option. But when researchers tested reusable bags shoppers were using, almost all had large numbers of fecal bacteria, according to a 2011 study in Food

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

I'm a sucker for stuffed pasta of any kind. I don't care what shape it is, ravioli, manicotti, whatever, if it comes out of the oven swimming in red sauce, oozing and bubbling under a thick layer of melted cheese then I want in. Who doesn't? It's comfort food at its finest. Not so comforting is the fact that meals like these pack a mean punch in the fat and calories department (some upwards of 800 calories and 20 grams of saturated fat!). So to continue to enjoy stuffed pasta, I've committed to making my own at home. One recipe I go back to again and again is EatingWell's Spinach and Cheese Stuffed Shells. You get all the ooey-gooey goodness of stuffed pasta right out the oven, with less fat and fewer calories. Here's how we made them healthier:

Don't Miss: 10 Secrets to Cooking Healthier

Recipes to Try:
Low Calorie Pasta Recipes
Italian Favorites Made Healthy

1. Use more spinach:
The typical

By Wendy Ruopp, Managing Editor of EatingWell

Remember when chipotle was an exotic ingredient? Now we have Chipotle (the restaurant) on every other corner. Americans love Mexican food when we eat out. Mexican chain restaurants grew twice as fast as other chains in 2009, according to a recent report. I love nachos dripping with melted cheese as much as you do, but fat and calorie levels are sky-high on many of those oversized restaurant platters of enchiladas or chimichangas slathered in cheese and sauces. It's enough to make you cry into your margarita. Instead, let's focus on the bright, fresh tastes of authentic Mexican food, delivered by these recipes for quick, healthier Mexican dinners you can make at home.

Don't Miss: The Mexican-Food Secret That Can Help You Lose Weight!

Stovetop Fideos: We have quick, healthy Mexican recipes for all tastes. For a meatless meal, try Stovetop Fideos, a version of a traditional dish that starts with toasted pasta (the fideos),

By Jessie Price deputy editor of food for EatingWell Magazine

When you're busy and trying to stick to a budget, dinner needs to be quick and cheap. But you also want it to be healthy…and fresh…and delicious too. Is it really possible to have it all? Yes, it is! Save money and time with these cheap and easy weeknight dinner recipes your family will love. All of the main dishes cash in at less than $3 per serving. (P.S. You want a shopping list too? We've got that for you: Get a 7-Day Menu Plan & Shopping List for the recipes featured here.)

More Healthy Budget Ideas from EatingWell:
6 Simple Changes That Could Save You $2,997 on Food
A Week of 5-Ingredient Dinners for Less Than $50
Best Healthy Foods to Buy on a Tight Budget
Get Your Copy of the EatingWell on a Budget Cookbook

Budget Tip #1: Go meatless. Going meatless a few times a week is good for your health (you'll be eating less saturated fat), good for your wallet (meat is often the most expensive food on the

By Brierley Wright, M.S., R.D., Nutrition Editor, EatingWell Magazine

Limiting sodium is important for healthy blood pressure and overall heart health. Yet most of us consume, on average, 3,400 milligrams of sodium each day. That's much more than the daily 2,300 mg recommended limit put out in the 2010 USDA Dietary Guidelines. (If that sounds like a lot to you, keep in mind it's the equivalent of just 1 teaspoon of table salt.)

Don't Miss: 6 Easy Ways to Cut Salt in Your Diet

Adults who are 51-plus and those of any age who are African-American or have high blood pressure, diabetes or chronic kidney disease should limit their sodium even more--to just 1,500 mg daily.

How can such a controlled diet not taste like cardboard? The secret is to use wholesome, healthy ingredients that are inherently delicious and enhance flavor with herbs and spices rather than loads of salt. To help you keep your sodium intake in check, we at EatingWell have developed this one-day meal

By Wendy Ruopp, Managing Editor of EatingWell

We know you love chicken breast. The challenge is keeping your repertoire for this popular ingredient fresh and exciting. We've got you covered with delicious recipes (and helpful tips) that will keep the love alive.

Don't Miss: Our Best Healthy Chicken Recipes

Everyone saw "The Avengers" this summer, right? I really enjoyed the movie and, as I always do, I stayed to watch all the credits. Not everyone does that-but for those of us who do, this time there was a real payoff. At the very end, there is a wordless scene of all the exhausted superheroes chowing down on shawarma, a Middle Eastern sandwich made with sliced seasoned meat. Watching that scene, you can just taste how great it is-and if you don't happen to live in New York City or somewhere else where it's easy to find, how are you going to satisfy your craving for it? Which leads me to…

New Idea #1: Make a Hot Sandwich
The superheroes in the EatingWell Test

By Kerri-Ann Jennings, M.S., R.D., Associate Nutrition Editor, EatingWell Magazine

Praised by Paleo Diet advocates and shunned by vegetarians, red meat certainly is a controversial food. And that controversy extends into the research world, where red meat and its impact on our health has been the subject of numerous studies…with conflicting results. On the one hand, red meat offers clear nutritional benefits. Red meat (like beef, bison and lamb) provides good-quality protein and is also rich in nutrients, such as energy-supplying iron, zinc and vitamin B12 and immunity-supporting selenium. It also, however, harbors saturated fat. And then there are these other pros and cons, which Jessica Girdwain reported on for the September/October issue of EatingWell Magazine.

Related: Best Protein Choices for You and the Planet

PRO: May protect your heart
When 36 people with high cholesterol following a diet of mostly fruits, vegetables, whole grains and legumes ate 4 to 5.5

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

I'm always looking for new ideas for easy, healthy snacks for my daughter. She's not yet 2 years old, and would prefer that what I give her be "fun" to eat. Jello fits the bill perfectly. It comes in red, green, yellow, purple and even blue. I'm all for eating the rainbow (when it comes to vegetables), but when it comes to desserts, I'm a little leery. Those colorful gems are loaded with food dyes and artificial flavors, not to mention a ton of sugar. That's why I'm psyched about these new homemade jello recipes just out in the new issue of EatingWell Magazine. Yes, you can make jello without the box, and it can be a colorful, delectable experience, without the use of food dye, fake flavors or tons of sugar. Here are the keys to making healthier, better jello.

Don't Miss: Our 10 Best Tips to Make Your Favorite Foods Healthier

1. Start with this one essential ingredient. You can't make jello without gelatin. In