Blog Posts by The Editors of EatingWell Magazine

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Before I had a baby, one minute was one minute. Just 60 seconds. And I had a lot of minutes. I could use them where I wanted, and mostly I chose to use them at dinnertime-leisurely pulling a meal together, eating slowly, sipping wine, then cleaning up. Fast-forward nine months and now my dinnertime routine looks like an episode of Iron Chef. I'm scrambling around, food is flying off the cutting board and I'm yelling, "Hurry up!"

I'm trying to bank some minutes. I'm now acutely aware of their value and the prospect of having a few of them set aside at the end of a long day after the baby is asleep makes me giddy. Sure, I could just call for takeout, but I don't want to be the mother who develops healthy recipes for a living, then feeds her family Chinese takeout from down the street three times a week. And I don't want to set the precedent that dinner is a race either. So I'm going to use some time-saving shortcuts to

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

For my wife and me, Valentine's Day is a bit of a conundrum. Sure, we want to celebrate-who wouldn't want an excuse for a delicious, romantic meal with their special someone-but at the same time, this holiday falls on a Tuesday and Tuesdays for us are…problematic.

If you're like us-a married couple both working full-time jobs and still trying to have a life outside of work (crazy idea, I know)-weeknights can get packed quickly. While it's easy to romanticize the idea of a Valentine's Day spent exchanging tender glances over a rack of lamb or enjoying soothing all-day couples' massages at a local spa, in reality most weeknights we're lucky to find the time to eat a quick meal together and wash the day's dishes before crashing for the evening. The idea of turning Valentine's Day into a huge production is exhausting for both of us. Who's gonna clean the dishes?

Time to Cook? Try These Valentine's Day Dinner

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

When it comes to dessert, chocolate is my weakness. The silky rich, bittersweet stuff is sure to satisfy my sweet tooth. As a registered dietitian and associate nutrition editor of EatingWell Magazine, I also know that chocolate actually has several health benefits. Still, it's not kale-so before I totally get swept away by chocolate's healthy halo, I try to remember that there are some drawbacks to my favorite treat too.

Health Benefits of Chocolate

It's (almost) a diet food. Preliminary findings from Hershey suggest that natural cocoa, which has more flavanols than Dutch-processed cocoa, may limit the number of calories you actually take in during digestion by quashing the action of certain digestive enzymes, thus preventing some fats and starches in other foods from being absorbed. More research is needed-this study was done in test tubes, not humans-but the authors hope that the

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Following a recipe is easy for most people, but not always practical. Oftentimes what we have in our fridge is a hodgepodge of ingredients that a single recipe can't cover. So we wing it. When I develop recipes in the EatingWell Test Kitchen, I rely on a few basic principles to get me through the first test and ensure that (hopefully) what I make is tasty. Below are some tips to keep in mind when you're cooking without a recipe:

Take an inventory - Before I decide to cook without a recipe, I do an inventory of what I have in my fridge. Maybe it's a chicken breast that inspired me. Or an almost-wilting bunch of kale that I need to use up. Whatever it is, I chose one ingredient as a focal point, then I move on to see what else I have in my fridge or pantry that I could add to it to make it a meal. I pull out whatever I would like to include in my dish and lay it out in front of me on my cutting board. Seeing all the

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

Citrus season is here and while oranges and clementines definitely pack a health punch, it's time to make some room for grapefruit. Grapefruit has some powerful health benefits, some of which Cheryl Forberg, R.D., and Karen Ansel, M.S. R.D., reported on for EatingWell Magazine.

Recipes to Try: Grapefruit Brulee and More Healthy Recipes with Grapefruit

Note: Grapefruit and grapefruit juice can interact with certain medications and make them less effective, so ask your doctor or pharmacist if you should avoid grapefruit.

Must-Read: 5 More of the Healthiest Winter Foods

It's a get-skinny food.
Naturally packed with water and fiber, citrus will help you stay full and satisfied, but grapefruit may have a decided advantage, according to a 2006 Journal of Medicinal Food study. When researchers put volunteers on an exercise plan for 12 weeks and asked them to eat either half a fresh

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

The debate over whether high-fructose corn syrup (HFCS) is really worse for you than sugar is always popular and heated. Full disclosure: based on the available research, I usually land on the side that says there really is no difference. A sugar is a sugar is a sugar. Metabolic studies have shown that our bodies break down and use HFCS and sugar (sucrose) the same way.

Related: What's So Bad About High-Fructose Corn Syrup?
6 Surprising Sources of Sugar

But then I saw this new study-published online recently in the journal Metabolism-that suggests for the first time that there is a (slight) difference in the way the body processes HFCS and sugar.

Why does it matter? Fructose is metabolized by the body differently compared to glucose and other sugars-and thus may pose a greater health risk by affecting your appetite and your heart health.

Related: The Scoop on Splenda, Stevia & More Sugar

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

Heart disease is the leading cause of death among Americans: on average, one person dies every 39 seconds, according to recently published data from the American Heart Association.

I've talked in the past about cutting back on saturated fat (found mostly in animal-based products like red meat and full-fat dairy), added sugars and sodium for better heart health. Keep working at those!

Don't Miss: 3 Ways to Eat Less Sugar
6 Easy Ways to Reduce the Sodium in Your Diet

But one thing that I haven't talked about much happens to be one of the easiest to limit (or avoid) in your diet-and it's quite harmful to your heart health. What is it? Trans fat.

Why are trans fats so harmful?
Like saturated fat, trans fat raises your "bad" LDL cholesterol, possibly even more than saturated fats, according to research. Trans fat also lowers your "good" HDL cholesterol. The American Heart Association

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Microwave Potato ChipsChances are you have a microwave sitting somewhere in your kitchen. They've gotten smaller over the years, but even the most svelte version takes up precious real estate. It's time to put that baby to work.

Here are 7 unexpected uses for your microwave:

Related: Does radiation from your microwave harm you? Get the truth here.

1. Cook fish - Cook a steak in the microwave and you'll end up with shoe leather. Fish, on the other hand, can be cooked perfectly in the microwave. Simply wrap your fish in microwave-safe plastic with a little seasoning (salt and pepper and some lemon, perhaps) and cook for about 2 minutes on high. (The time for doneness will vary depending on the strength of your microwave and the size and shape of your fillet. Watch it closely to prevent overcooking.)
Don't Miss: 7-Layer Southwestern Bean Dip & More Easy Recipes You Can Make In Your Microwave

2. Sanitize your kitchen sponge