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I love pumpkin-flavored anything — pies, muffins, cheesecake, even ice cream! But gorging on too many sweet pumpkin treats can leave me with a sick stomach full of unhealthy fats and sugars. One way I've been satisfying my pumpkin…
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The other day we needed cabbage for a photo shoot here at EatingWell. We bought a few heads at the grocery store and I picked some from my mom’s garden. The garden cabbage was so gorgeous and massive that when my co-workers saw it sitting in the Test Kitchen, they rushed in to check it out. The excitement got me thinking and I was so inspired that I went home with a head of Savoy and decided to start cooking my way through some of my favorite cabbage recipes. Read More »
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Ingredients: 1 lbs beef tenderloin 1/2 teaspoon salt 1/3
teaspoon black pepper 1 tablespoon of vegetable/olive oil 1 head of
lettuce cilantro mint leaves sliced cucumber… Read More »
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Breakfast is your best friend. A low-calorie, protein-rich meal in the morning gives you a much-needed energy boost for the rest of the day and keeps you feeling full longer. Start your day off right with one of these healthy breakfast ideas and head off winter weight gain before it starts. Read More »
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Are you ready to ditch the can and try a new Thanksgiving recipe? While you might think it takes a long time to make cranberry sauce from scratch, it doesn’t have to, and you can add different flavors to your sauce for an untraditional twist. Read More »
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Decadent cream-based soups are some of my favorite candidates for EatingWell’s makeover treatment. I love a good challenge and creamy soups are typically loaded with saturated fat and calories precisely because of that quality we love about them: their creaminess. In most cases it’s achieved with (what else?) cream and butter.
But there’s no reason it has to be that way. You can get all the creaminess of a traditional version of a cream-based soup, with a fraction of the fat and calories. Here are some of the tricks that we use to make soups creamy and rich, while keeping them healthy:
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