Blog Posts by The Editors of EatingWell Magazine

With all the positive health information out there about fish, I'm always trying to eat more fish. But sometimes I get caught up in the fact that, worldwide, we're already consuming seafood at a rate that is not sustainable. Wild fisheries are overexploited and, some say, fish farmed in traditional open pens can pollute surrounding water.

What's an environmentally conscious girl to do? In terms of sustainability, you can't beat tilapia from a tank, says Michael B. Timmons, Ph.D., of Cornell University and author of Recirculating Aquaculture.

Tilapia are low on the food chain and easy to cultivate. Today nearly all tilapia farmed in the U.S. are raised in highlyefficient, self-contained aquariums that purify and recycle water. One catch: not all tilapia farmed worldwide are cultured in recirculating systems. So try to buy tilapia grown stateside. Likely, its source won't be identified. Ask at the fish counter.

You can sustainbaly savor what's left of summer and serve one

We took this yummy shot of Baked Mac & Cheese for the cover of our newest book, Comfort Foods Made Healthy (in stores in October). Mac-and-cheese didn't end up on the cover, but it doesn't change the fact that mac-and-cheese is an all-time crowd-pleaser. It's the ultimate comfort food.

This version, which EatingWell contributor Patsy Jamieson developed, is one of my favorite recipes in the whole book. It's healthier than traditional versions of mac-and-cheese, thanks to a lighter sauce, spinach in the middle and a golden breadcrumb topping. Here's how it stacks up nutritionally:

Baked Mac & Cheese

• Cut calories by 43%
• Cut total fat by 66%
• Cut saturated fat by 68%
• Added folate and fiber

How We Did It

• Add spinach to increase nutrients.
• Low-fat milk replaces whole milk to cut down on fat and calories.
• Use whole-wheat pasta instead of refined white pasta to boost fiber.
• Replace some of the regular (full-fat) cheese with low-fat cottage

Even though I'm around food all day (literally, I try at least 8 things made in the EatingWell Test Kitchen each day), I still want to have a healthy dinner at home. With our busy schedules (my fiancé is in his last year of law school and I commute 2 hours every day), getting something on the table fast is the only option. So I've put together a collection of my favorite dinner recipes that are ready in 30 minutes or less, which leaves time for other fun things.

These aren't boil-some-pasta-and-toss-with-jarred-marinara kind of dinners, although I do that sometimes too! These dinners incorporate whole grains, fresh vegetables and lean protein into a healthy, delicious meal.

My go-to weeknight dinners:

Refreshing Chicken & Fruit Salad is perfect when you have leftover chicken in the refrigerator. Use whatever fruit you have on hand-even bananas are great!

Active time: 15 minutes | Total: 15 minutes

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored

Trying to a pack a decent lunch is hard enough when you're trying to get out of the house fast in the morning. But as schools and day cares increasingly ban peanut butter (and in some cases all nut-containing products) from lunch boxes, the task escalates to a whole new level of difficult.

Luckily peanut butter and jelly sandwiches are only one of many delicious lunch options. Lunch doesn't have to be complicated either: you can make a yummy lunch from as few as 3 ingredients.

Healthy Lunch Tips: Three Ingredients for a Balanced Meal @ Yahoo! Video

We've put together a bunch of easy, tasty recipes for healthy back-to-school eats that will satisfy the most picky eater, but keep you away from the nut conundrum as well.

5 out-of-the-box lunch ideas:

1. Strawberry & Cream Cheese Sandwich: Sliced strawberries and reduced-fat cream cheese come together in a sandwich for this quick and healthy lunchbox treat.

2. Buffalo Chicken Wrap: Moms and Dads like wraps because

You may not know it, but cheap white button mushrooms give a lot of nutritional bang for the buck.

White button mushrooms seem to have as much antioxidant properties [and in some cases more than] as other mushrooms, including [pricy] maitake and white matsutake, according to Jean-Michel Savoie, Ph.D., lead author of a study published recently in the Journal of the Science of Food and Agriculture.

Cool huh? The bottom line is that all mushrooms may provide health benefits, and they contain nutrients like potassium, copper and niacin, so there is no need to always seek out exotic, expensive kinds.

Toss a handful of mushrooms into salads, soups and stir-fries and add mushrooms to dinner tonight with these delicious recipes:

Sichuan-Style Tofu with Mushrooms: White mushrooms star with seared tofu in this delicious Asian-flavored dish.

Couscous with Mushrooms & Sun-Dried Tomatoes: Simple couscous gets an upgrade with sautéed mushrooms and sun-dried tomatoes.

Does this sound familiar? You decided you were going to garden (go, you!) and you thought, hey, I like mint, so you planted mint in your garden. Little did you know it spreads like a weed and would take over your basil (no pesto!) and your cilantro (sorry, guacamole…). Your mint crop was so successful, you could harvest several pounds of it if you liked. (Tip for next year: grow it in a pot!)

Quit stressing. First of all, mint dries extremely well. You can use a dehydrator if you have one (it's the most efficient way to uniformly dry herbs). Easier yet, you can simply hang mint in bunches from the stems in a dark place until it is brittle to the touch, five to 10 days. To protect the herbs from dust while drying, enclose them in a paper bag with holes punched in it. Store in an airtight jar in a dark spot, then crumble just before using.

Mint is also delicious fresh, in a variety of recipes. Here are a few to help you make a dent in your mint crop:

Lemon-Mint Sorbet:

In the heat of summer, most of my evenings are spent tending the grill, cold beer in hand. It's the perfect time to explore craft-brewed beers, those produced by independently owned breweries (places that make less than 2 million barrels annually). With endless flavors, aromas and textures, you can find a beer to pair with practically any food.

With more than 2 billion bottles of craft-brewed beer produced each year in the U.S., it can be overwhelming to know where to begin. Pizza is a good place to start.
Here are five perfect pizza-and-beer pairings to get you started:

1. Black Bean Nacho Pizza: Spicy foods need spicy beers--go for an India Pale Ale (IPA). We particularly like IPAs by Long Trail and Harpoon Brewery. If you're not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza: our favorite is Wolaver's. Or try Dogfish Head Indian Brown Ale, a cross between the two styles.

2. Eggplant Parmesan Pizza: Sweet and bitter

Make the most of the upcoming long weekend-the holiday we think of as the unofficial end of summer-and host an (almost) labor-free Labor Day party. These easy Labor Day recipes can be mostly made ahead so you just need to add a few finishing touches as your guests arrive.

Easy make-ahead Labor Day recipes:

Grilled Corn with Chipotle-Lime Butter-The butter for this grilled corn is so delicious, you'll find other ways to use it. Make the butter the day before your party-preferably in a generous-sized batch and freeze the leftovers-and you'll only need a few minutes to grill the corn before dinner is served.

Total time: 15 minutes

4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce plus 1/4 teaspoon adobo sauce (see Ingredient Note) or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt

Preheat grill to high. Wrap each