Blog Posts by The Editors of EatingWell Magazine

  • 5 Unexpected Ways to Dress Up Your Morning Toast

    By Hilary Meyer, Associate Food Editor, EatingWell Magazine

    5 Unexpected Ways to Dress Up Your Morning ToastI love breakfast, but I'm not at my most creative in the morning. My fast fall-back: whole wheat toast with a little butter or jam. It gets the job done, but it can get a little boring.

    Don't Miss: 3-Ingredients of a Healthy Breakfast
    5-Minute Breakfast Recipes

    I'm going to take my toast offering up a few notches with just a little creativity. I want to make my toast something worth getting out of bed for. So here are 5 simple but unexpected ways to dress up your morning toast.

    1. "Nova" toast
    I LOVE bagels and lox (a traditional combo of cream cheese and cured salmon on a bagel), so I'm going to try this combo on toast. I'll give it a Scandinavian spin by choosing rye bread instead of my standard whole-wheat, keep it healthy by spreading it with reduced-fat cream cheese and top it with some smoked salmon. It's much more flavorful than my plain toast for breakfast routine and just as easy to make.

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  • 4 Sneaky Health-Food Ingredients to Watch Out For

    4 sneaky health-food ingredients to watch out forBy Brierley Wright, M.S., R.D., Nutrition Editor, EatingWell Magazine

    A new study, published in the Journal of the American Dietetic Association, looked at how much consumers actually pay attention to Nutrition Facts labels on food products.

    When the study participants were asked about their label-reading habits, many said they read the nutrition facts: for example, 33 percent reported "almost always" reading the calorie content. (The number of people who reported reading other components of the label, such as fat and sugar content, was lower.) But when the researchers put the study participants to the test with an eye-tracking device, those who truly read the Nutrition Facts label was much lower (only 9% looked at calorie counts, for example)-and even when consumers did examine the nutrition information, very few assessed every component of the label.

    As a dietitian and nutrition editor of EatingWell Magazine, I'm not terribly surprised by these findings. Nutrition

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  • Best and Worst Breakfast Sandwiches

    Starbucks Turkey Bacon & White Cheddar Classic Breakfast SandwichStarbucks Turkey Bacon & White Cheddar Classic Breakfast SandwichBy Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor for EatingWell Magazine

    Breakfast is important-it fuels your morning and may help keep your hunger in check so you don't overdo it at lunch. Although making breakfast at home is ideal-you have more control over the ingredients and can make sure you have a healthy, balanced meal-there are times when you need or want to pick up breakfast on the go.

    Don't Miss: 3 Essential Ingredients of a Healthy Breakfast

    Many popular fast-food restaurants now offer breakfast sandwiches, which spurred me to look into the healthiest (and least healthy) options.

    The bottom line: It's possible to make a smart choice at any of these fast-food restaurants. For the healthiest choice (lowest in calories, sodium and saturated fat), skip the sausage, opt for a lighter bread choice (choose an English muffin, wrap or toast over a bagel, croissant, pancake or biscuit) to save calories-and get a whole-grain one, if you can, for added

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  • Easy Foods to Grow Without a Garden

    Easy foods to grow without a gardenBy Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor for EatingWell Magazine

    I have never had a garden. For the past several years I've lived in small urban spaces with little to no outdoor room. I have often yearned to grow things, but haven't had much of an idea of how to get started. So when I started editing stories in EatingWell Magazine about ways to grow food in your kitchen or with little outdoor space, I was stoked-no more excuses not to grow some of my own food! Here are some easy ways to get started:

    Must Read: 13 Easy-to-Grow Vegetables and Herbs

    If you're eager to get some fresh greens on your plate, try growing microgreens. Microgreens are the first tender shoots of plants like collard greens, beet greens and mustard greens. As Melissa Pasanen wrote in EatingWell Magazine, microgreens are prized by chefs for their beauty and concentrated fresh flavor. They're also increasingly available for everyone to buy, but they're pricy (some

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  • Which Salmon Should I Buy?

    Which salmon should I buy?By Lisa Gosselin, Editorial Director, EatingWell Magazine

    I went to two dinner parties recently and guess what was served at both? Salmon. It made me wonder: is salmon the new steak? If so, great! I LOVE this fish and am perfectly fine with that. My doctor probably is, too: the new U.S. Dietary Guidelines recommend Americans eat two servings of fish a week. There are so many different types of salmon, which is loaded with heart-healthy, brain-boosting omega-3 fats, and ways to serve them that it would be hard for me to get bored with this fish.

    Recipes to Try: Easy Salmon Cakes and More Delicious Salmon Recipes

    But that said, there are certain types of salmon that I try to stay away from and certain questions I always ask before I buy. Here are 7 tips to help you buy the best salmon, which I reported on with Rowan Jacobsen in the March/April 2012 issue of EatingWell Magazine:

    1. Wild or farmed?
    The first choice you should make is whether to buy wild salmon (and

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  • 4 Nutrients You Might Not Be Getting Enough Of

    4 nutrients you might not be getting enough ofBy Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor for EatingWell Magazine

    When the USDA came out with its Dietary Guidelines last year, it also published information on the so-called "shortfall nutrients" that Americans are not getting enough of. Are you getting enough of these four important nutrients? Here's what they are and how to make sure you're getting enough of them in your diet.

    Must-Read: 6 Easy Ways to Meet the Dietary Guidelines

    1. Fiber
    Why You Need It: Fiber might sound dry and boring, but it's oh-so-important for your health. Eating enough fiber can help prevent type 2 diabetes, certain types of cancer and heart disease. Research also suggests that consuming fiber-rich foods might boost weight loss by helping you to feel fuller after you eat. But most of us eat only about half as much fiber as we should. Nutrition guidelines recommend that women eat 25 grams daily and men eat 38 grams daily; the average American consumes only about 14 grams.

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  • Shocking Calories in Spring-Break Drinks (and What You Could Eat Instead)

    EatingWell's Blueberry MargaritaBy Hilary Meyer, Associate Food Editor, EatingWell Magazine

    Spring break is the perfect time to let loose and have some fun. But its also a time when unwanted calories can sneak into your diet. That refreshing margarita may look innocent (especially on a hot day at the beach!), but what's lurking in that drink could be the equivalent of a rather hefty meal. But if it fits through a straw, it can't contain very many calories, right? Wrong! Before you say "bottoms up," check out how much "damage" your favorite sipper can do and see how much food you could eat for about the same number of calories.

    Don't Miss: Lose up to 2 pounds in a week with this 7-Day Weight-Loss Diet Meal Plan
    What Does a 1,500-Calorie Day Look Like?

    So before you say "bottoms up," check out how much "damage" your favorite sipper can do and see how much food you could eat for about the same number of calories.

    Piña Colada, 403 calories
    Cheeseburger, 397 calories

    Healthier Recipes to Try:

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  • Light Beer Taste-Test Winners

    Light Beer Taste TestLight Beer Taste TestBy Matthew Thompson, Associate Food Editor for EatingWell Magazine

    Nine times out of 10, when I reach for a beer it's something dark, hoppy and (lets be honest) packed with calories. For me, beer is a treat-something to enjoy instead of dessert after a long day of work-and I want one with enough flavor to leave me satisfied. But every once in a while, the thought of something lighter just sounds perfect. It's not that my taste suddenly changes, it's just that the situation does; you know,if you're already enjoying pizza or chips, it's probably a good time to cut back on other extra calories.

    Don't Miss: 5 Perfect Pizza and Beer Pairings
    Healthy Recipes to Satisfy Your Junk-Food Cravings
    Irish Stew & More Delicious St. Patrick's Day Recipes

    For all those situations, I'll definitely think about reaching for the winners in EatingWell's Light Beer Taste Test. We took a look at light craft beers from breweries that also make the dark-as-molasses pints I usually favor and found

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  • How to Cook Quinoa

    By Emily Kennedy, Recipe Developer & Tester for EatingWell Magazine

    How to Cook QuinoaQuinoa is one of nature's superfoods. Quinoa, pronounced KEEN-wah, is a tiny, nutty-tasting, gluten-free grain, that delivers healthy doses of protein and fiber. It is also one of the only plant foods that is a complete protein, meaning that it provides the body with all 9 essential amino acids. A 1/2-cup serving of quinoa has 111 calories, 2 g fat, 0 mg cholesterol, 4 g protein and 3 g fiber. Even better, this nutritional heavyweight is practically foolproof to cook and has become my go-to grain when I don't have much time to cook, since quinoa cooks in about 15 minutes.

    Must-Try: Warm Quinoa Salad & More Healthy Quinoa Recipes

    Here are my tips for how to cook quinoa perfectly:

    1. Rinse Your Quinoa: Quinoa grows with a bitter, protective coating called saponin that is, luckily, easily rinsed off. Most of the quinoa sold today in supermarkets is prerinsed, although a quick rinse under the faucet

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  • 5 Myths About Asparagus Busted

    By Matthew Thompson, Associate Food Editor for EatingWell Magazine

    5 Myths About Asparagus BustedAs a resident of the icy tundra that is Vermont, I get pretty excited about signs of spring. Asparagus, with its delicate green color, bright flavor and newborn-shoot shape isn't so much a sign of spring as it IS spring. When it arrives in tight bundles at my local farmers' market, I always smile, because food is about to get really good again: snap peas, spring chickens, radishes, artichokes-the list goes on and on! Served on its own (roasted in the oven, with just a little olive oil and sea salt), asparagus has a rich, complex flavor with hints of lemon and caramelized sugar. Delish!

    Must-Try: 21 Delicious Asparagus Recipes
    10 Spring Dinners Ready in 30 Minutes

    And yet, there are many people who don't enjoy this delectable spring favorite. Some might be intimidated by asparagus's strong flavor and strange shape. Others might have had it ruined for them as kids when an overzealous cook boiled it to

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