Blog Posts by The Editors of EatingWell Magazine

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

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

It's hard to deny that bacon possesses some magical qualities. It regularly gets people out of bed in the morning, it converts vegetarians to meat eaters. In fact I'm having a hard time writing this blog because all I can think about is bacon's intoxicating aroma. Everything about bacon--its smoky perfume, its salty, yet subtly sweet bite--screams "Eat me! Eat lots of me!" But here's where the fairy tale ends. If you sit down to a plate full of bacon, you will probably die. Okay, maybe not. If you sit down to a plate full of bacon, you will probably regret it.

Don't Miss: The Bacon Calculator: How Much Fat Is In Your Dinner?

That's because though bacon does have its virtues, being a health food isn't one of them. Downing a 3-ounce portion of bacon will set you back 460 calories and 36 grams of fat. Like so many good things in life, we have to learn to use bacon in moderation. And, lucky for us, bacon is so

By Wendy Ruopp, Managing Editor of EatingWell

From chuck wagon to roadside diner to epicurean cook-off, chili has been an all-American favorite for well over a century. Here at EatingWell, we haven't been making chili for quite that long--but we do have some recipes that date back to the 1990s. We have chili recipes made with beef, lamb, chicken, and even some excellent vegetarian chili recipes too. Many of these recipes involve long, slow cooking on the back of the stove--just what you want on a chilly (get it?) fall weekend. (Got more time? Make chili in your crock pot.) There are times, though--and tonight is one of them--when I want to go home and make chili for dinner. In 30 minutes. (In the mood for soup? Try these 30-minute soup recipes.)

Impossible, you say? Not at all. Here are tips for chili success from our collective years of experience.

Don't Miss: 8 Tricks for the Best Healthy Chili

Chili Trick #1: Season Boldly
Using generous amounts of spice in your

Make Lasagna Without Turning on Your OvenBy Wendy Ruopp, Managing Editor of EatingWell

When I get a hankering for lasagna, I just want it to magically appear for dinner, without all the boiling and baking usually required.

Related: 5 Secrets to Healthier Lasagna

Poof! The EatingWell Test Kitchen has granted my wish by creating this vegetarian lasagna recipe I can make in my slow cooker (recipe below). No oven required! I don't even have to boil the noodles.

Don't miss: Inside-Out Lasagna and More Awesome Lasagna Recipes

I'm always looking for ways to load up on vegetables, and with all the portobello mushrooms, zucchini and garlic in this recipe there's so much flavor I don't miss the meat. To round out the healthful deliciousness, whole-wheat noodles and part-skim ricotta add fiber and cut back on fat.

Don't miss:
7 Tips for Better Slow-Cooking
13 Summer Recipes for the Crock Pot

Looking for more ways to use your slow cooker for vegetarian meals? Check out EatingWell's collection of

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

One of the biggest offenders in our diets is an abundance of added sugars. (Find out how much sugar is too much here.) But until an "added sugars" category makes its debut on the Nutrition Facts Panel (the FDA has started to explore the possibility with a consumer study), it's challenging to know just how much added sugar is lurking in your favorite packaged foods. And although more and more food companies are ditching high-fructose corn syrup, their products aren't necessarily sugar-free. In fact, they may contain just as much sugar as before, just in a different form.

Don't Miss:
6 Surprising Sources of Sugar
Healthy-Sounding Food Label Claims to Avoid

Here are 3 tips to sleuth out how much added sugar is in your food--as reported in EatingWell Magazine:

1. Read the Nutrition Facts Panel:
Under a food label's "sugars" designation, both natural and added sugars are included. Natural

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

One of my favorite parts of fall is the return of warming, stick-to-your-ribs comfort foods. And for me one of the all-time classics is oatmeal. I practically lived on the stuff all through elementary and middle school; now I find it to be the perfect cool-weather start to my day.

Don't Miss: The #1 Food You Should Eat for Breakfast

And that's not just a matter of taste. Oatmeal is one of the healthiest breakfasts there is. It's high in soluble fiber, which may help to lower "bad" LDL cholesterol and helps keep you feeling full longer. It has a healthy amount of protein, which, in conjunction with fiber, will help you feel satisfied too. Plus oatmeal is a low-glycemic-index (GI) food--and research suggests that eating a low-GI meal before you exercise may help you burn more fat.

Don't Miss:
25 Breakfast Recipes to Beat Weight Gain
Shed Pounds By Eating These 5 Foods for Breakfast

So, oatmeal