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Mad about eggplant
By EatingWell Magazine, on Fri Jul 18, 2008 7:47am PDTToday, cultures worldwide cherish the eggplant for its antioxidant-packed purple skin and satisfying meaty texture—which blends beautifully in many dishes. Don’t think you like eggplant? This recipe has turned even the most ardent eggplant skeptics into believers (serve with toasted whole-wheat pita or pita chips): Read More »
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3 secrets for healthy homemade ice cream
By EatingWell Magazine, on Thu Jul 17, 2008 7:02am PDTThe heat of summer always inspires me to get out the ice cream maker. Even though I love ice cream, I still want to keep it reasonable and healthy, so at EatingWell we created lower-fat (but still rich-tasting) basic vanilla and chocolate ice cream recipes this year.
Strawberry-Chocolate Ice Cream
Our version has all the richness you’ll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.
We also developed some easy recipes for stir-ins like Blueberry-Cinnamon Swirl Ice Cream and Cherry and White Chocolate Chunk Ice Cream.
Even if you don’t have an ice cream maker, use these stir-in ideas as toppings with your favorite store-bought vanilla or chocolate ice cream.
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The total-body benefits of berries
By EatingWell Magazine, on Wed Jul 16, 2008 6:56am PDTWhen it comes to health, berries have a fabulous reputation. Blueberries are packed with antioxidants, called anthocyanins, that may help keep memory sharp as you age, and raspberries contain ellagic acid, a compound with anticancer properties. All berries are great sources of fiber, a nutrient important for a healthy digestive system.
It’s easy to get a variety of berries into your diet with Chicken & Blueberry Pasta Salad for dinner or our Mixed Berry Almond Gratin:
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3 kitchen tools to keep you healthy
By EatingWell Magazine, on Tue Jul 15, 2008 6:58am PDTWe’re all about healthy cooking, but it’s not all about technique. Sometimes the kitchen tools you use can help you more easily create healthy delicious meals. Here are three health-promoting kitchen tools we love. Read More »
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A new reason to smile about yogurt
By EatingWell Magazine, on Fri Jul 11, 2008 6:29am PDTYogurt lovers, rejoice! Not only does this nutrient-packed snack help keep your bones strong, new research shows it may also protect against gum disease. So raise that yogurt smoothie in a toast to good health. Here's a yummy breakfast smoothie recipe to try: Read More »
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Got green beans? Here's a recipe we're obsessed with
By EatingWell Magazine, on Thu Jul 10, 2008 6:16am PDTThe day EatingWell’s Food Editor Jessie Price made Orange-Infused Roasted Green Beans & Red Peppers in the our Test Kitchen, I went home and made them for dinner. And for dinner two nights later. For real. Last summer, I made them for my housemates one night. After devouring two pans of them, one housemate declared that no green bean shall come to the dinner table again unless it was roasted. Another believer. I’m not sure why they’re so special—they just are. So make them tonight—here’s the recipe: Read More »
Orange-Infused Roasted Green Beans & Red Peppers
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5 top tips for flawless (and healthy!) peach pie
By EatingWell Magazine, on Wed Jul 9, 2008 6:26am PDTThis Peach-Raspberry Pie recipe was developed by EatingWell’s Test Kitchen Manager, Stacy Fraser, a two-time pie-contest winner. It’s one of my favorite pie recipes because Stacy’s instructions are straightforward enough that even a non baker can get a result that will impress. Stacy says, “Even though this pie is healthier than a typical butter-crust pie it still meets my highest culinary standards with its whole-grain shell and tart, sweet filling.”
Peach-Raspberry Pie
Stacy’s top 5 tips for successful, healthy pie recipes:
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New summer fave: grilled pizza
By EatingWell Magazine, on Tue Jul 8, 2008 7:28am PDTPizza parties are a tradition in my circle of friends. It’s really a perfect party—we provide the dough (and whatever toppings we can’t live without), then have our friends bring their favorite toppings. I roll out the dough and call people in to top the pizzas. It’s amazing some of the combinations that become favorites. While grilling pizza might sound weird (won’t the dough fall through the grates? No…), it’s surprisingly simple. In just 6 easy steps, you too can have grilled pizza in no time! Read More »
Black Bean Nacho Pizza
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Lose 10 pounds in 10 days?
By EatingWell Magazine, on Mon Jul 7, 2008 11:04am PDT“Lose 10 pounds in 10 days!” As a nutrition professor, I know better than to believe the ultra-fast weight-loss claims that proliferate as bathing-suit season peaks. I admit, some of the ads sure sound compelling. EatingWell has written extensively on healthy weight-loss strategies, but I’ve long wondered if any of the products that promise to “zap fat like magic” might have a kernel of truth. My friend Jane nips weight gain in the bud with a once-a-year three-day juice fast; it seems to work for her—but what does the science say? Full of hopeful skepticism, I recently sorted through the more enticing claims. Read More »
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Buy local - eat sweet corn
By EatingWell Magazine, on Thu Jul 3, 2008 10:34am PDTDon’t let all the talk about how corn has ruined our food supply deter you from getting your fill of sweet corn this summer.
Macque Choux
It’s easy to find a farmer in your area, since sweet corn is grown in all 50 states (yes, you can even grow corn in Alaska) and it’s plentiful at farmstands on dusty dirt roads in the heat of summer.
While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too.
So get shucking—while corn is available year-round (thank you, globalization), your local farmstand’s got it fresh from the field right now.
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