Lose eight pounds in a month. Here’s how.

Submitted by admin on Wed, 09/28/2011 - 11:13
Ah, fall—my favorite time of year, for sure, but one when it can be tricky to stay slim. The air is too cool for swimming (read: no more wearing no-hiding-a-thing swimsuits) and the still-longish days inspire food-fest get-togethers. Combine that with the security “blanket” of oversized sweaters and many of us end up putting on a few extra pounds. It doesn’t have to be that way.

3 fat-burning snacks to pack in your bag

Submitted by admin on Wed, 09/21/2011 - 11:10

I never leave home without snacks in my bag. If an appetite emergency strikes, I’m ready. Of course, just because I have a snack doesn’t mean I need to eat it. Munching when you’re not really hungry can rack up lots of extra calories. (Must read: 10 ways to snack smarter.) But judicious use of the right snacks can boost your calorie burn (every time you eat, your metabolic rate increases slightly) and even help you blast fat.

4 scary chemicals in your food (and how to avoid them)

Submitted by admin on Fri, 09/16/2011 - 15:01
How much do you really know about what’s in your food? As an editor for EatingWell Magazine, I know quite a bit, which at times can be unsettling. What do I mean? Well, for example, when I first starting reading about bisphenol A (BPA), a chemical used to make certain plastics, including some used to store food and drinks, I was a little freaked.

Do you really need to cut back on salt?

Submitted by admin on Mon, 09/12/2011 - 11:44
In spite of decades of advice to lower our salt intake to prevent high blood pressure, recent headlines screamed that a low-salt diet is ineffective—spurred by the results of a study published in the American Journal of Hypertension. The New York Times ran with “Cutting Salt Has Little Effect on Heart Risk” and the UK’s Daily Mail used, “Cutting back on salt ‘does not mak

4 secrets to a perfect casserole

Submitted by admin on Fri, 09/09/2011 - 10:59

I’m a huge casserole fan. Beef, Broccoli & Potato Hotdish is my favorite. (Hotdish is the Minnesotan name for casserole.) In my early “casseroling” days, I would just toss together ingredients that I thought would taste good together in a 9-by-13 inch pan and bake them. It was easy and the results usually tasted good, but there were always some minor imperfections. Depending on the ingredients, sometimes the casseroles came out watery. Other times, some ingredients were overcooked and mushy while some had a little too much bite.

How to make kale chips

Submitted by admin on Thu, 09/08/2011 - 11:17
Let me be the first to say that I LOVE chips. As a kid, I felt like a sandwich was incomplete without a few Classic Lays beside it (or on top...mmmm). I loved lemony Cool Ranch Doritos, peppery BBQ Utz, mysterious Cheetos. One year for Christmas, my stocking was literally full of cylinders of Pringles.
But I’m an adult now, with an adult’s metabolism.