Blog Posts by The Editors of EatingWell Magazine

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

As the weather warms and we all start spending more time outside, chances are you're upping your sunscreen usage. But did you know that certain foods also shield your skin from the sun-and the damage it wreaks on your skin? It's true (though that doesn't give you carte blanche to ditch the sunscreen!).

Boost your defenses against skin cancer (the most common type of cancer) and help keep your skin looking younger with these 6 foods.

1. Strawberries: A cup of strawberries delivers about 150 percent of the daily recommended amount of vitamin C-and eating more vitamin-C-rich foods may help to ward off wrinkles and age-related dryness, suggests research from 2007 in the American Journal of Clinical Nutrition.

Related: Why Strawberries and 6 Other Foods Can Do the Weight-Loss Work for You

2. Tomatoes: Tomatoes get their red hue from lycopene, a carotenoid that may help to keep your skin smooth. In a

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

When it comes down to it, there are very few foods I'd pick over a creamy bowl of guacamole and crispy tortilla chips. They are hands-down my favorite party snack, especially when paired with a citrusy margarita. If someone asks me how much guacamole they should make for an event I'm coming to, my answer will inevitably be "More."

Don't Miss: Healthy Guacamole Recipes & Mexican Dips
Delicious Mexican Drinks

But pump the brakes on that pool party! Just because these foods are great-tasting doesn't mean they're great for me. In fact, oftentimes these items come loaded with a shocking amount of fat, sodium and calories. A serving of standard tortilla chips (laughably, only about 8 of them) can pack in 300 calories. A margarita from a premade mix can have 340 calories. Even guacamole-which is, after all, mostly just diced up veggies-can pack 190 calories in a half-cup serving and a whopping 14 grams of fat

By Wendy Ruopp, Managing Editor of EatingWell

Like Johnny Appleseed setting off with a pocketful of hope and a saucepan for a hat, my children have begun to make their way in the world. They don't have to wear their pots-but their kitchens are tiny enough that they have to choose carefully. Microwave or toaster? Saucepan or skillet? I say skillet-a pan you can cook your whole dinner in. And it will do a better job of keeping off the rain.

Here's some guidance: 6 Pots and Pans Every Home Cook Needs

The five recipes that follow make a good case for stocking your kitchen with two large skillets in particular: nonstick and stainless-steel. For gingery, Indian-inspired Chickpea & Potato Hash, a nonstick skillet keeps the potatoes from clinging too tenaciously. Another night, cook tender gnocchi and shrimp using minimal oil. Steak for a beef curry browns nicely in a stainless-steel skillet and the flavors build as each ingredient joins the pan. And I'm especially glad for Garlic

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

As I was editing a new story on inflammation for the May/June issue of EatingWell Magazine, I would talk to friends and family about it--and, not surprisingly, they didn't really know what inflammation was. (Do you?)

Here's the thing: under normal circumstances, some inflammation is a good thing--it's your body's natural protective response to an illness or injury. You know how your finger can get red and puffy when you get a cut? That's your white blood cells shielding your wound from contamination and infection. That's acute inflammation.

Chronic or systemic inflammation is when the "protect me" signal misfires (which is not a good thing). "Essentially, white blood cells inappropriately move into tissues, causing destruction," explains Floyd Chilton, Ph.D., director of the NIH-sponsored Center for Botanical Lipids and Inflammatory Disease Prevention at Wake Forest Baptist Health School of Medicine in

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

Even though (or maybe because) I'm a registered dietitian and associate nutrition editor of EatingWell Magazine, I think that healthy diets should leave room for indulgences. (Small treats won't break your diet and may even help you stick to an overall healthy eating pattern.) That being said, I think there are plenty of tasty ways to substitute healthier ingredients for higher-calorie foods without feeling like you're making a big sacrifice taste-wise. Here are some of my favorite swaps. Try them all and you can save 875 calories!

Related: 4 Habits of Skinny People

Swap: Some of the avocado in guacamole for zucchini
Save: 100 calories
The monounsaturated fats in avocado-the main ingredient in guacamole-may be heart-healthy, but they also pack a calorie punch. A typical avocado-heavy guacamole delivers 200 calories per half cup. For the May/June 2012 issue of EatingWell Magazine,

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Restaurant meals taste good and eating out sure is convenient. But some of the dishes we've come to love are costing our waistlines big-time. For example, the Olive Garden's Fettuccine Alfredo serves up as many calories as some people should eat in an entire day and far more fat and saturated fat than is recommended in a day. Instead of cutting yourself off completely, try to make some of your favorite dishes at home. You may be surprised just how easy it is to make your fast-food and restaurant favorites at home and how many calories and grams of fat you'll save. EatingWell's healthy makeover of Fettuccine Alfredo, for example, has less than a third of the calories and reduced the amount of fat and saturated fat to a sixth of what is in the Olive Garden version.

Don't Miss: The Best & Worst Fast-Food Breakfast Sandwiches
The Best & Worst Iced Coffees & Frozen Coffee Drinks

Below are 5 popular dishes at chain

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

In the last few months, my wife and I have managed to cut our grocery bill by a solid $50-$60 per week. Needless to say, that's made a big difference in our budget-we find ourselves saving more each month and better able to do fun stuff like eat out occasionally and even go on weekend trips. It's amazing what a difference a few extra dollars can make in your overall quality of life.

It's important to note that we've done all this without feeling like we've been making any major sacrifices at the supermarket. After all: what good is a bit of extra enjoyment in one part of your life when it means cutting all of the pleasure out of another?

Recipes to Try: Delicious Dinner Recipes for $1 or Less Per Serving

So what did we do? Well, it all comes down to the specific decisions you make in grocery store aisles (and some you make before you even get there). By selecting the right things to put in your cart

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

I'm a registered dietitian and associate nutrition editor of EatingWell Magazine, so you'd be right to assume I have a pretty healthy diet. But since I don't believe in making any foods taboo, there are the occasional not-so-healthy indulgences. And when the seasons change, I always feel an urge to "healthify" my diet. The warmer spring weather inspires me to take a close look at my eating habits and simplify my diet by eating the things that really make my body feel best and limit foods that are not so good for me.

Here are 10 healthy eating habits I am focusing on right now to detox my diet this spring. I'm going to:

Eat and Drink Less of These:

Alcohol
Although several studies have shown that moderate amounts of alcohol (1 drink per day for women, 2 for men) can have some health benefits-raising "good" HDL cholesterol, "thinning the blood" (preventing clots that can cause heart