Blog Posts by The Editors of EatingWell Magazine

  • Delicious news for garlic lovers

    If you asked me to name the one ingredient I cannot live without in my kitchen, I'd say garlic. I use garlic in just about every sauce, salsa, stir-fry or soup I make. I love it for its flavor and I'm protecting my health while I tickle my taste buds-that's great news! Studies show garlic may lower breast, colon, stomach, throat and skin cancer risks. It's heart-healthy, too, as it's been shown to prevent clotting. Find out the secret to all these health benefits and try these kitchen tricks to make the most of garlic's cancer-fighting properties.
    Garlic is harvested in the fall, so look for it now at your local farmers' market and use it in these delicious garlicky recipes.

    Chicken in Garlic-Vinegar Sauce-Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.

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  • 5 super speedy soups

    When I get home after work I'm hungry. But even though my husband and I are ready to eat, the baby wants to play, the dog needs to go for a walk and someone still needs to cook dinner! In our house, dinner must be super-quick, easy and healthy. Our solution? Pull out a big pot and make one of these 6 speedy soups, ready in 30 minutes or less. These recipes are loaded with healthy vegetables, whole grains and just enough lean protein to fill us up. And at $3 or less per serving, they're all budget-friendly. Plus, there's enough for leftovers so we don't have to make lunch the next day. Genius!

    Chicken & Spinach Soup with Fresh Pesto­-This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients-boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

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  • 3 immune-boosting foods to get you through winter

    With all the media hype about the H1N1 flu virus and the seasonal flu, I'm finding it hard not to be worried about getting sick this winter. I want to keep my immune system as healthy as possible, so I'm going to include these 3 immunity boosters in my diet. (Get the facts about 5 common "cold cures" here.) Plus, I'll wash my hands, take a multi-vitamin and try to get enough sleep too.

    1. Chicken Soup

    It turns out there is something to chicken soup after all. In one study, hot chicken soup was more effective than hot or cold water at making noses run-a good thing since nasal secretions help rid the body of pathogenic viruses and bacteria. Like any hot liquid, soup also helps you to stay hydrated and raises the temperature of the airways, both of which are important for loosening secretions. Adding a few hot chiles to this Chicken Noodle Soup with Dill recipe might help loosen things up even more.

    2. Yogurt

    Regularly eating probiotics, so-called "good bacteria" found

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  • Healthier Halloween Treats

    I love throwing Halloween parties. I think the key to hosting a good family-friendly Halloween party is serving good food and having a fun activity for the kids (after they've finished trading candy, of course). This year we'll make Spooky Fruit Faces (see instructions below), a super-fun craft for the kids to do while the adults sneak a peanut butter cup or two. For dinner, I'll serve Healthy Halloween Recipes with an orange-and-black theme.

    Here's what's on my party menu:

    • Adults and kids love tangy Ranch Dip & Crunchy Vegetables, with plenty of carrots and orange cauliflower, of course! It only takes 15 minutes to make and keeps for 3 days so it's a perfect healthy make-ahead appetizer.
    • Pumpkin makes a delicious appearance in the tomato sauce of EatingWell's healthier Pepperoni Pizza. We boosted the fiber with a whole-wheat crust, cut fat and cholesterol with low-fat cheese, and use healthy toppings, such as low-fat turkey pepperoni.
    • Mixed Lettuce, Fennel &
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  • Should you join the fish boycott?

    What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish.

    Thirty of the country's most prominent chefs recently signed the Monterey Bay Aquarium's Seafood Watch pledge not to serve anything on the red list of fish to "Avoid." (Fish whose numbers have dwindled to the point that if we keep eating them at the rate we have, they may disappear altogether.) This doesn't mean we will stop eating fish altogether, we'll just find out how to choose the most sustainable seafood with EatingWell's Green Choices Seafood Buyer's Guide and the Monterey Bay Aquarium's guides before we shop.

    Two of the fish on the list happen to be America's favorites: salmon and shrimp. But there's some good news: it's just farmed or "Atlantic" salmon that's verboten and imported shrimp. Wild salmon from Alaska

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  • Are you drinking too much?

    This week, the American Cancer Society and the American Heart Association came out with the news that the risks of drinking might outweigh its potential health boons. In other words, all that good news we've been hearing about how moderate drinking helps your heart, protects against Alzheimer's and may even strengthen bones is only half the story.

    I'm not surprised by their statement, given some research that's come across my desk recently, including that even moderate sipping might increase risk for breast cancer. Since there's so much conflicting scientific information on alcohol and health in the news, we decided to go straight to the experts for help in weighing the pros and cons of drinking. What we found-and what it means for you-may surprise you.

    Our feature "Is the Party Over?" in the current issue of EatingWell has people (including me) wondering: do I drink too much? Last night, my friend joined me for dinner. While I stirred our stew, she picked up the EatingWell

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  • 3 healthy desserts to bake with your kids

    Oatmeal Chocolate Chip CookiesOatmeal Chocolate Chip CookiesWhen we were kids, my mom loved to bake with my sister and me. She would put my sister in charge of mixing the dry ingredients and I was in charge of the wet. We loved having a job in the kitchen and we looked forward to eating the delicious cookie recipes we made as our after-dinner treat.

    It turns out my mom was onto something by keeping us busy in the kitchen: experts say that when kids help plan, cook, serve and clean up after meals, they'll be more interested in eating with the family since they have a stake in the meal. Since it's so important for kids to eat a healthy diet, choose to make healthy recipes kids will love. While sweets should be a limited part of any child's diet, a little treat in moderation is OK once in a while. By making these suggested recipes for healthier versions of kids' favorite desserts, you can teach kids about replacing less-healthy ingredients with healthier ones while you have fun cooking together.

    Here are three easy recipes to bake with

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  • How long does OJ keep before it loses vitamins?

    Since we're not big juice drinkers in our house, OJ usually only makes its way into our fridge when guests come to visit. Even then, it still takes us a few weeks to polish off the carton. I never thought much about keeping the OJ for a few weeks. After all, it still tastes good-and we usually finish it before the expiration date. Then I read this study that showed opened OJ loses all antioxidant benefit after just one week! Seriously? Well, as you can imagine, this led me to wonder if other items in my kitchen lose their health punch over time. (Spoiler alert: they do!)

    Keep track of how long you store these 4 items. Here's why: certain nutrients are unstable when exposed to oxygen (from the air), heat (from cooking) and light.

    Orange juice: 1 week
    One cup of OJ can offer a full day's dose of vitamin C. But OJ that has been opened loses all antioxidant benefit after just one week. To get the most vitamin C, buy frozen concentrate and drink within a few days. Frozen

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  • 4 favorite fall power salads

    The weather may be cooling off but salad season is definitely not over. In fact, some of my favorite fall recipes are salads because there's a huge variety of vegetables that are still fresh-from broccoli and cabbage to spinach and mixed greens. These dinner salads come together quickly and are an easy and delicious way to make good use of all the produce I get from my farm share. Plus with a little protein a salad is substantial enough for dinner and satisfies my hunger. To make our dinner complete, I just warm up a hunk of my favorite crusty bread and pour some wine. Here are 4 great dinner-salad recipes starring fresh fall produce.

    Ready in 20 Minutes
    Like many spinach salads, Loaded Spinach Salad features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, we use just two whole eggs, plus the whites from six additional eggs. The result is a rich, eggy, satisfying spinach salad that keeps the calories in check.

    Finely chopped

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  • Salmon recipes for healthy skin

    **Sign up for Yahoo! Shine's new What's for Dinner newsletter, to get quick, delicious recipes weekly.**

    I've heard about a million times that I should be getting more fish in my diet, especially salmon. It's high in omega-3 fatty acids that are good for just about everything from your heart to your brain. Salmon can keep your skin beautiful and healthy too. Find out how much you need to eat here.

    So to keep it interesting, I found some new salmon recipes that use not only fillets, but smoked salmon as well-even salmon in a can. Plus they're all done in less than 45 minutes.

    Salmon Fillet
    Cashew Salmon with Apricot Couscous: Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Try this quick, easy recipe for entertaining. Serve with steamed snap peas and a glass of Gewurztraminer.

    Cashew Salmon with Apricot Couscous

    1/2 cup nonfat plain yogurt
    3 scallions, sliced, greens and whites separated

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