7 hidden sources of caffeine

Submitted by admin on Tue, 10/23/2012 - 12:36

I’ve been trying to cut down on caffeine. I came to this goal recently as I was sitting cross-legged in yoga and noticed I felt a little jittery. Not good. It was a sign that the second cup of coffee I had had that morning may have been a cup too many. While caffeinated tea and coffee have been linked to some health benefits, such as lowering risk of skin and liver cancers, caffeine has some downsides. Some people are more sensitive than others and in addition to jitters, it can deplete sleep quality, especially in folks over 40, amp up anxiety, and it’s addictive.

5 fresh fall apple recipes you must try

Submitted by admin on Thu, 10/18/2012 - 14:34

We went apple picking on Saturday and got a little carried away. It was a day that captured the essence of Autumn in New England: that “snap” in the air that puts color in your cheeks; the reds, oranges and yellows of fall foliage just like in a picture postcard; and apple trees weighed down with deep red, ready-to-pick fruit. We just meant to pick a few…and now we have so many apples we hardly know what to do with them all.

8 foods for skinny Italian cooking

Submitted by admin on Wed, 10/17/2012 - 08:59

I grew up in a city in Connecticut famous for its Italian food—New Haven’s pizza places are some of the best in the world—so being able to enjoy fettuccine alla carbonara, osso buco, tiramisu and the like feels more like a birthright than a privilege. But whenever I want to enjoy a deliciously cheesy Italian dish, there always seems to be someone ready to make a disparaging comment about how unhealthy it is. Because Italian equals pasta and pasta equals carbs and carbs equal unhealthy, right? Wrong.

4 Secrets for the Best Slow Cooker Beef Stew

Submitted by admin on Tue, 10/16/2012 - 10:30

When I was in culinary school we learned a lot about how to develop flavors. These methods usually involved high-end ingredients, a lot of prep time and sometimes following complicated procedures to get good results. Little did I know a much easier path to culinary greatness was sitting in my pantry the whole time I was sweating in a restaurant kitchen. That would be my slow cooker.

5 ways to use pizza dough

Submitted by admin on Thu, 10/11/2012 - 12:45

For years, one of my favorite go-to quick-dinner tricks has been to grab a bag of pizza dough from the freezer aisle of my supermarket, a jar of marinara sauce, some cheese and a few veggies and whip up a delicious, homemade pizza.

The important nutrient you’re not getting enough of (and how to get it)

Submitted by admin on Wed, 10/10/2012 - 14:26

There’s a super-important nutrient that, chances are, you’re not getting enough of: omega-3 fatty acids. Omega-3s are a nutrient powerhouse, shown to improve heart health and mood. There are two kinds of omega-3s, in particular, that are important for overall health: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

How to Cook Bacon Perfectly & 4 Easy Ways to Use It in Healthy Recipes

Submitted by admin on Tue, 10/09/2012 - 11:56

It’s hard to deny that bacon possesses some magical qualities. It regularly gets people out of bed in the morning, it converts vegetarians to meat eaters. In fact I’m having a hard time writing this blog because all I can think about is bacon’s intoxicating aroma. Everything about bacon—its smoky perfume, its salty, yet subtly sweet bite—screams “Eat me! Eat lots of me!”  But here’s where the fairy tale ends. If you sit down to a plate full of bacon, you will probably die. Okay, maybe not.

How to make chili from start to finish in 30 minutes

Submitted by admin on Mon, 10/08/2012 - 09:44

From chuck wagon to roadside diner to epicurean cook-off, chili has been an all-American favorite for well over a century. Here at EatingWell, we haven’t been making chili for quite that long—but we do have some recipes that date back to the 1990s. We have chili recipes made with beef, lamb, chicken, and even some excellent vegetarian chili recipes too. Many of these recipes involve long, slow cooking on the back of the stove—just what you want on a chilly (get it?) fall weekend.