Blog Posts by The Editors of EatingWell Magazine

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

I've been trying to cut down on caffeine. I came to this goal recently as I was sitting cross-legged in yoga and noticed I felt a little jittery. Not good. It was a sign that the second cup of coffee I had had that morning may have been a cup too many. While caffeinated tea and coffee have been linked to some health benefits, such as lowering risk of skin and liver cancers, caffeine has some downsides. Some people are more sensitive than others and in addition to jitters, it can deplete sleep quality, especially in folks over 40, amp up anxiety, and it's addictive.

Related:
Health Reasons to Drink Coffee (and Cons to Consider)
9 Foods to Help You Sleep

If you're looking to limit your caffeine intake, it's important to know what has caffeine in it, and that's not always obvious. Here are several hidden sources of caffeine:

For comparison, an 8-oz. cup of brewed caffeinated coffee

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Before I became a mother I didn't think too much about Halloween and candy bars … and sugar comas. But now that my daughter is old enough to indulge in all that Halloween has to offer, I'm paying more attention. I know a few candy corns won't hurt anybody, but the problem with Halloween is that even though it's only one day, the candy and parties appear for weeks beforehand (and of course the candy hangs around afterward too.) So this year I'm going to make some healthy Halloween treats that I used to enjoy when I was a kid. They're delicious, but not overloaded with sugar and other not-so-desirable ingredients.

Here are 4 recipes perfect for Halloween celebrations that you'll feel good about sharing with your family and friends:

Our Caramel Apples are a breeze to pull together, and they still offer plenty of ooey-gooey caramel flavor without going overboard. (Traditional versions can be packed with calories,

By Wendy Ruopp, Managing Editor of EatingWell

We went apple picking on Saturday and got a little carried away. It was a day that captured the essence of Autumn in New England: that "snap" in the air that puts color in your cheeks; the reds, oranges and yellows of fall foliage just like in a picture postcard; and apple trees weighed down with deep red, ready-to-pick fruit. We just meant to pick a few…and now we have so many apples we hardly know what to do with them all.
Somebody had the bright idea of making a whole dinner featuring our apple haul, to really celebrate fall. So when Sunday turned out to be cool and rainy and just right for cooking, we decided to prepare an apple-ceantric feast. Here's the menu.

Starters:
We'll begin with a cup of Curried Carrot & Apple Soup. (As one reader commented online: "The apples raise this soup from very good to superb.")
Then we'll have Roasted Apple & Cheddar Salad (see full recipe below). This salad has lots of

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

I grew up in a city in Connecticut famous for its Italian food--New Haven's pizza places are some of the best in the world--so being able to enjoy fettuccine alla carbonara, osso buco, tiramisu and the like feels more like a birthright than a privilege. But whenever I want to enjoy a deliciously cheesy Italian dish, there always seems to be someone ready to make a disparaging comment about how unhealthy it is. Because Italian equals pasta and pasta equals carbs and carbs equal unhealthy, right? Wrong.

In actuality, authentic Italian cooking can be some of the healthiest on earth. The cuisine is packed with healthy staples that made the Mediterranean diet famous: heart-healthy olive oil, omega-3-packed seafood, fiber-rich whole grains and many more. It's no wonder that Italians boast some of the longest life expectancies on the planet.

Here's a look at some of the amazing benefits of essential foods in

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

When I was in culinary school we learned a lot about how to develop flavors. These methods usually involved high-end ingredients, a lot of prep time and sometimes following complicated procedures to get good results. Little did I know a much easier path to culinary greatness was sitting in my pantry the whole time I was sweating in a restaurant kitchen. That would be my slow cooker.

The humble slow cooker can turn out some pretty mean food if you know a few tricks. Not to mention it's convenient, relatively inexpensive and very easy to use. (Dinner practically cooks itself!) Take EatingWell's recipe for Flemish Beef Stew (see full recipe below), for example. In culinary school I would have been meticulously trimming an expensive cut of meat, tournéing vegetables and bathing them all in veal stock.

Don't Miss: 12 Tips to Think Like a Chef

But in this version, I'm simply searing bottom round, chopping my veggies

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

Ever read a food label on a product and wonder why certain ingredients are called out as "Allergens" (e.g., "May contain soy, peanuts, etc.")? Although one could develop food allergies to many foods (I know people who are allergic to fava beans and strawberries), there are eight foods and food groups that represent the most common food allergies--what are known as the "Big Eight." In the United States, the Food and Drug Administration (FDA) requires food manufacturers to list these eight common allergens on food labels. If you are allergic to one of these foods or if you are cooking for someone who is, you'll find this information below very helpful, since these ingredients can sneak into many unexpected food products.

Here are the "Big Eight," plus what foods these potential allergens lurk in and easy substitutes to try instead.

Related:
Foods to Fight Allergies and Asthma--What Works

By Alesia Depot, Assistant Managing Editor, EatingWell Magazine

During my morning scramble I'm rushing to cook breakfast and pack a healthy lunch for my kids. In that hectic time slot my multitasking-parent skills are on overdrive. Once the kids are eating breakfast, I start working on lunch. I don't necessarily pack the plain old PB & J. Instead I mix and match whatever I have on hand to send my kids off with a balanced array of foods. I think of lunch items as fitting into one of three categories: protein, fruit and vegetables, and whole grains. I just choose at least one item from each category and the lunchboxes are packed in a jiffy. Here's how my approach works:

Quick Breakfast Ideas: Healthy Breakfasts to Get You Out the Door

Step 1: Pick a protein.
Adding a little protein to your child's lunchbox is an easy way to keep them satisfied throughout the afternoon--gram for gram, protein will keep them feeling fuller longer compared to carbohydrates and fat. I

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

There's a super-important nutrient that, chances are, you're not getting enough of: omega-3 fatty acids. Omega-3s are a nutrient powerhouse, shown to improve heart health and mood. There are two kinds of omega-3s, in particular, that are important for overall health: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). "They are longer than other omega-3s (like alpha-linolenic acid, or ALA), so they make your cell membranes more fluid, which helps brain, eye and nerve cells function better," says Kantha Shelke, Ph.D., a spokesperson for the Institute of Food Technologists. Yet most Americans only get 100 mg a day of DHA/EPA, far short of the recommended 250 mg.

Must-Read: 4 Foods You Should Be Eating for Brain Power

All sorts of foods have been boasting omega-3s lately, from orange juice to bread. Amy Paturel, M.S., M.P.H., reported for EatingWell magazine on how to get more of these