Blog Posts by The Editors of EatingWell Magazine

  • The Diet Mistake Even Nutritionists Make

    The Diet Mistake Even Nutritionists MakeBy Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor, EatingWell Magazine

    A new study--published in the August 2012 issue of the Journal of Consumer Research--helps explain why the size of our plates affects how much we're eating. Turns out, our behavior is directly influenced by what our eyes perceive, even when we know better. So, for example, you'll serve yourself--and eat--less on a 6-inch plate than a 9-inch plate because it looks more satisfying.

    The color of your plates, table and tablecloth matters too: using light plates on dark tablecloths helps you eat less; doing the opposite (having dark plates on dark tableclothes) makes us take--and eat--more.

    Must-Read: How Can I Lose Weight? 4 Secrets of Skinny People

    Perhaps the most surprising of all is that even nutrition experts--people trained in food and calories--are duped. One of Wansink's previous studies involved his nutrition students and colleagues at an ice cream social. They were each randomly

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  • Get-Skinny Summer Desserts (Under 200 Calories)

    Get-Skinny Summer Desserts (Under 200 Calories)By Wendy Ruopp, Managing Editor of EatingWell

    In the summer I like to eat light, fresh meals, which means I have more than enough room for a tasty dessert. But I don't want to pile on a bunch of calories at the end of a meal. So I like to turn to my repertoire of super-easy low-calorie desserts. As long as they're not loaded with tons of cream, it's easy to make them delicious but still relatively slim. Here are some of my favorites.

    Frozen Chocolate-Covered Bananas (pictured, see recipe below)
    Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.
    Calories per serving: 100

    Watermelon Slush
    Just whir up chunks of watermelon with ice, lime juice, water and a little sugar and you've got an amazing homemade take on a slurpee...but with only 48 calories! Add a little gin and this recipe will serve you well for cocktail hour.
    Calories per serving: 48

    Blueberries with Lemon Cream
    This recipe is like an instant

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  • 5 Dinners, 5 Ingredients Each, 1 Simple Shopping List, Under $50

    5 Dinners, 5 Ingredients Each, 1 Simple Shopping List, Under $50By Hilary Meyer, Associate Food Editor, EatingWell Magazine

    I want to be better at saving money and one place I can start is with dinner. No, I'm not going to be serving my family ramen noodles every night. I'm still going to cook delicious, healthy dinners, but I'm going to be more savvy about the recipes I choose to make. To keep things simple (and cheap!) during the work week, I'll stick to recipes with only 5 ingredients (not including the bare essentials like oil, salt and pepper). AND I'm not going to spend more than $50. Is it Dinner Impossible? No! Check out my menu (and my shopping list) for the week. It comes out to just under $40 for main dishes, leaving me $10 for healthy sides like salad greens, broccoli and brown rice. Maybe I'll even be able to slip in a dessert.

    Here are the recipes I'm making and how much they cost:

    Monday: Chicken Breasts Stuffed with Pimiento Cheese (see the recipe below) $6.69
    Tuesday: Salmon with Pepita-Lime Butter $11.80
    Wednesday:

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  • 4 Secrets to the Best Homemade Ice Cream (Without the Heavy Cream)

    4 Secrets to the Best Homemade Ice Cream (Without the Heavy Cream)By Hilary Meyer, Associate Food Editor, EatingWell Magazine

    I love making ice cream at home, but have to say it's been a real wake-up call. Somehow mixing egg yolks with more heavy cream than I would ever fathom using in any other circumstance makes me acutely aware of how much fat and calories are in each tasty bite. So instead of packing away my ice cream maker for good, I've decided to start making lighter ice cream at home. There are a few tricks to making it taste good, including an unexpected secret ingredient that makes it taste almost as rich as the full-fat stuff. Here are my tips for making great lighter ice cream at home:

    Don't Miss: Which Is Healthier: Ice Cream, Sorbet or Frozen Yogurt?

    Recipes to Try: Healthy Homemade Ice Cream Recipes
    Frozen Pineapple Upside-Down Cake and More Lighter Frozen Dessert Recipes
    Peach Frozen Yogurt and More Frozen Yogurt Recipes
    Frozen Raspberry Pie and More Low-Calorie Ice Cream Pie and Frozen Dessert Recipes

    1. Use

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  • 5 Summer Health Myths Busted

    5 Summer Health Myths BustedBy Brierley Wright, M.S., R.D., Nutrition Editor, EatingWell Magazine

    This summer, don't let the smoke from the backyard grill cloud your good judgment when considering health advice from friends and family. When it comes to health and natural remedies it's enticing to grab onto juicy half-truths and hearsay. Don't get me wrong--as with any good story, a nutrition myth can offer a valuable lesson. The most persistent nutrition myths are those that contain at least some truth. Here are 5 common summer health myths to watch out for--as reported in EatingWell Magazine:

    Don't Miss: The 13 Biggest Nutrition & Food Myths Busted

    1. Always wear sunblock. Thanks to our obsession with sunscreen--as well as a short list of vitamin-D-rich foods and hours spent indoors--three out of four Americans don't get enough vitamin D. While we once thought vitamin-D deficiency was only a problem for people living in northern latitudes, a 2010 Pediatrics study found that 56 percent of teens

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  • 15-Minute No-Bake Chocolate Pie

    15-Minute No-Bake Chocolate PieBy Wendy Ruopp, Managing Editor of EatingWell

    A 15-minute no-bake chocolate pie? Yes, it is possible! We cut down on time by using a food processor to mix everything together. All you need to do is melt some chocolate chips, whiz them together with the secret ingredient, add a splash of maple syrup and a capful of vanilla, stir in raspberries and just 1/2 cup confectioners' sugar and dump it all (decoratively, of course) in a graham cracker crust. (See below for the recipe.)

    Don't Miss: No-Bake Cherry Cheesecake and More of Our Best Picnic Desserts

    No one who takes a bite of the resulting luscious chocolate-ness will guess what the secret ingredient is that makes this pie so creamy and healthy. This chocolate raspberry pie gets an amazing smooth, rich, creamy texture from--wait for it--silken tofu. That means you don't have to use butter, heavy whipping cream or cream cheese found in many other, not-so-light pie recipes. This healthy swap can save you up to 200 calories

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  • 6 Surprising Ways to Use Zucchini

    6 Surprising Ways to Use ZucchiniBy Matthew Thompson, Associate Food Editor for EatingWell Magazine

    It's already started: just the other day I ran into my neighbors as they were admiring their garden. "Looks like we've got a lot of zucchini coming in," one of them said. "Would you like some?"

    Yes, I would. It seems like everyone has zucchini to offer this time of year--it's one of the most easy-to-grow garden veggies out there and a staple of supermarkets, farmers' markets and backyard gardens alike. Finding ways to use it all is one of summer's delicious challenges.

    It's a challenge I'm always up for. Zukes have a mild, grassy flavor that pairs well with almost anything. They're great raw in salads, grilled, sautéed or stuffed. You can even cook the blossoms! At about 70¢ a pound this time of year, they're amazingly cheap too. While they are low in calories, just 15 calories in a 3/4-cup serving, they're rich in potassium, which promotes healthy blood pressure, as well as immunity-supporting vitamins C, A

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  • 6 Healthy Ingredients to Supercharge Your Smoothie

    6 Healthy Ingredients to Supercharge Your SmoothieBy Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor, EatingWell Magazine

    I'm on a big smoothie kick lately. Every morning, I've been blending up different variations of frozen fruit and skim milk or yogurt with a handful of walnuts. It's a refreshing breakfast on hot mornings that also happens to be nutritious.

    Must-Try: 21 Quick & Healthy Smoothie Recipes
    Related: Best & Worst Smoothies to Buy at Fast-Food Restaurants

    As a registered dietitian and associate nutrition editor of EatingWell Magazine, I've been thinking of ways to kick up the nutritional impact of my new favorite breakfast even more. Here are 6 health-packed ingredients to supercharge your smoothie:

    Green tea
    Really, what can green tea not do? The world's most popular beverage boasts cancer-fighting catechins. Those antioxidants may also help to boost your immunity. One more benefit? It may help to protect your skin from sun damage.

    Silken tofu
    Silken tofu is loaded with

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  • 6 Tips for Perfect Summer Pies

    6 Tips for Perfect Summer PiesBy Matthew Thompson, Associate Food Editor for EatingWell Magazine

    I love eating a perfectly tart slice of fruit pie on a warm summer evening. If there's a scoop of vanilla ice cream with it, all the better. Fresh fruit pies are a delicious way to make use of the season's newly picked strawberries, raspberries, peaches, plums, blueberries or nectarines, but the crust needs to shine just as much as that amazing summer fruit.

    Because of this, I was excited to watch EatingWell's expert Test Kitchen staff develop 6 essential tips and techniques for making perfect, healthier pie crust for our July/August issue. Whether you're a pie novice or seasoned pro, keep these ideas in mind when you're making your next pie to help your crust come out fresh, flaky and delicious--ice cream optional.

    Don't Miss: Healthier Homemade Ice Cream Recipes

    1. Use the Right Flour. At EatingWell, we recommend using a mix of whole-wheat pastry flour and all-purpose flour in our crust. Why? The

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  • Watermelon Ice & 5 More Refreshing Summer Desserts

    Watermelon Ice & 5 More Refreshing Summer DessertsBy Wendy Ruopp, Managing Editor of EatingWell

    "Eat dessert first" is a motto I can really relate to--and when it comes to summer desserts, it's also good advice. That's because some of the best summer desserts are frozen desserts, and nothing stays frozen very long on a hot summer day. As the sun continues to blaze hot this season, I know that fresh, frosty treats are just what I want to make and eat right now.

    Here are 6 very cool recipes to enjoy right away.

    Watermelon-Yogurt Ice
    Active time: 20 minutes | Total: 1 hour (using an ice cream maker) | To Make Ahead: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving

    Watermelon is one of summer's most refreshing and iconic fruits. Inspired by creamy watermelon sherbet, our light and refreshing dessert truly captures the essence of summer.

    1/4 cup water
    1/4 cup sugar
    4 cups diced seedless watermelon, (about 3 pounds with the rind)
    1 cup

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