Blog Posts by The Editors of EatingWell Magazine

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

I had never heard of chia until a couple of years ago when a health-minded friend started crowing about her latest superfood. "It's loaded with omega-3s; the Aztecs used to grow it," she told me. Intrigued, I wanted to find out if chia truly did deserve the health hype. Here's what I learned--as Ana Mantica and Amy Levin-Epstein have both reported on chia for EatingWell Magazine:

Must-Read: 10 Everyday "Superfoods" You Might Already Be Eating

What is chia?
If your first thought is "Chia Pets," you're kind of right. Edible chia seeds (Salvia hispanica) are a cousin of the seeds (Salvia columbariae) you once used to grow a crop of green hair atop your clay "pet." If you've never seen or tried them before, chia are small round seeds-ivory to charcoal-colored-that dissolve a bit and form a gel when mixed with liquid. For this reason, they make a creamy addition to oatmeal and are

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

It's that time of year when many of us start thinking about back to school. And, as a nutrition editor and registered dietitian, that means lunch (and maybe even breakfast or snack). "What should I be packing for meals for my kid while they're at school?" is a question I hear often.

Don't Miss: 5 Healthy-Sounding Kids' Foods That Aren't

Here are a few suggestions to help you fuel your kiddo's young brain and body.

For breakfast: oatmeal. Reams of studies show that fueling the brain with breakfast is important for thinking, acting and learning. And children who are undernourished perform poorly on cognitive tasks. But not just any breakfast will do: research shows that fueling your kids with slower-burning carbohydrates (also called low-glycemic-index foods) like oatmeal instead of faster-burning, or high-glycemic-index, breakfast foods (think: sugary cereals) helps them to maintain their

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

A few weeks back I pledged to spend less on food, meat in particular. I've done well on my promise, and I've gotten to really enjoy some under-appreciated cuts of meat.

But I've realized that you do need to be careful about how you cook these budget-friendly cuts. Cheap cuts of meat (red meat in particular) can be either a) flavorless and/or b) very tough. So here are a few tricks to end up with tender, great tasting meat every time:

Related: The Best Budget Cuts of Meat
15 Tricks to Save Money on Food But Still Eat Well

1. Cut it across the grain:
One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes meat more tender. So when you're carving a steak for serving, take note which way the muscle fibers are running and cut across

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

Like a great many people, I was disheartened to learn that the price of food will be on the rise over the next year. According to a statement made by the U.S. government (and widely quoted in articles in The New York Times, Yahoo! and other sources), the prices of a great many grocery store staples are predicted to increase by 4 to 5 percent over the next year. That might not seem like much, but as any family on a budget can tell you, those little markups at the supermarket can really accumulate. So, I've been thinking a lot about ways to offset these rising costs.

Don't Miss: 15 Tricks to Save You Money on Food

For those who don't know, what's happening is this: the severe drought enveloping much of the country this summer has affected a large part of the nation's feed-corn crop. This corn is used to feed cattle, pigs and chickens all over the country (and abroad-it's our leading farm export). The upshot

By Wendy Ruopp, Managing Editor of EatingWell

When I stay up past my bedtime (ahem, fall asleep on the couch) it reminds me of being a kid and thinking, "When I grow up, I'll stay up as late as I want--and I'll eat ice cream for dinner!" Turns out being a grownup isn't all it's cracked up to be. But at least in summertime there are opportunities for the rules and restrictions that often bind us to loosen, and the EatingWell Test Kitchen is ready with easy, no-cook sandwiches and salads (if not ice cream) for some more-free-time suppers.

Don't Miss: Our Top 50 Recipes for Summer

One recipe I like to make for a cool supper on a hot night is our updated Waldorf salad--something I grew up on--now with chicken and more fruit (and less mayo) than Mom used to add. (See the recipe at the end.) You'll also find links for 4 more easy summer suppers: a wonderfully Continental composed salad that I wouldn't have eaten in my youth but now seems the epitome of adult taste with its

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

If you're juicing to slim down-a trend that is now back in vogue-lacking scientific evidence suggests that you should think twice. (Find out how many calories you should be eating daily.)

It is true that if your juicy diet delivers fewer calories than you need, you'll lose weight, but you may not sustain it. Losing weight isn't necessarily about depriving yourself of everything you love-it's about eating fewer calories than you're burning.

Related: 4 Healthy Ways Lose Weight Fast

Here's another reason to think twice about juicing to lose weight: research shows that drinking your calories leaves you feeling less satisfied than if you were to eat those calories.

Don't Miss: 7 Foods That Do the Weight-Loss Work For You
Lose Up to 2 Pounds In One Week With This Meal Plan

A little juice can be good for you though. Drinking 100 percent fruit or vegetable juice can help boost your produce

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

Taking off on a road trip seems like an essential part of summer. According to a recent study, over 140 million Americans are planning to travel this summer-with 69% opting to go via car. That's a lot! I have at least two car trips planned for this summer-and I couldn't be more excited.

But one thing I'm not psyched about: the terrible snack options at convenience stores and gas stations. Who wants to fill up on chips filled with who-knows-what, day-old pastries or nuts coated in sugary gunk? Not me.

Instead, I'm packing my own snacks this year. That way I know they'll all be fresh, made from wholesome ingredients, cheaper and better for me than the usual crud you find along the road. And I have some great EatingWell recipes to rely on in making them. While a whole host of foods can make for great car snacks, a little planning can go a long way in making sure your take-along treat is road-trip ready. Here

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

Shopping at a farmer's market is a great way to support your local economy and stock up on the freshest seasonal produce. (Did you know that when fruits and vegetables are picked at their peak ripeness, they are most nutrient-packed?)

Related: 8 Summer Foods You Should Stock Up On

But when it comes to some of the food at the market, there's debate whether it's safe and should even be legal.

I'm talking about those hand-canned jars of pickles and other "value-added" foods that have been made in a home kitchen, rather than a commercial one. In many states, selling food that hasn't been made in a commercial kitchen is illegal. It's a food safety measure that's a first step in ensuring the food you eat won't give you a bellyache or worse (some improperly-canned foods can harbor botulism, a type of food-borne illness that starts with flu-like symptoms, but can lead to double or blurred