Pork chops are one of my favorite meats to grill. They’re quick cooking and relatively cheap, but they haven’t always been so well received. The popularity of pork took a nosedive in the 1970’s because people were concerned about fat. To quell their fears, producers bred leaner pigs so the pork we’re eating today is much healthier (has less fat) than the pork you could buy 30 years ago.
Even though (or maybe because) I’m a registered dietitian and associate nutrition editor of EatingWell Magazine, I think that healthy diets should leave room for indulgences. (Small treats won’t break your diet and may even help you stick to an overall healthy eating pattern.) That being said, I think there are plenty of tasty ways to substitute healthier ingredients for higher-calorie foods without feeling like you’re making a big sacrifice taste-wise. Here are some of my favorite swaps. Try them all and you can save 875 calories!
Anyone who’s ever watched a teenager (grudgingly) wash one fork at a time when it’s their turn to do the dinner dishes has probably had the thought “I wonder if that’s really the most efficient use of our resources.” Actually, your first thought is probably, “How does the child manage to run the hot water continuously yet get the task done at such a glacial pace?” (Don't Miss: How to Save Time in
I have sensitive eyes. Or so I thought while furiously chopping onions on my cutting board to avoid the waterworks that quickly ensue. I cook a lot and since onions are the backbone of many recipes, I chop a lot of onions. Recently it struck me—with tears dripping down my face—that rushing blindly through my chopping, wielding a very sharp knife, was perhaps not a brilliant idea. That got me thinking about the best (and the safest!) way to chop an onion to avoid tearing up.
Spring means warmer weather, longer days and short-sleeved T-shirts. It also means ditching the recipes that are so much a part of my winter cooking repertoire for light, quick-cooking options—salads, quick soups, sautés and stir-fries—that leave me time after dinner to play outside with my family.
Easy Recipes to Try:
10 Spring Dinners in 30 Minutes
Healthy Spring Slow-Cooker Recipes for a Crock Pot
As a certified meat lover, it’s hard to imagine cutting tasty bacon, savory chicken thighs or buttery steak from my diet. Still, I know that it’s considerably healthier to reduce the amount of meat that I eat. A vegetarian diet could lower my risk of chronic conditions, including heart disease, high blood pressure and diabetes. And—no surprise—people who cut meat from their diet tend to take in less saturated fat and cholesterol and get more fiber, vitamins C and E and heart-healthy unsaturated fat.
I love the grassy, sweet taste of artichokes—the bud of a flower in the thistle family. But when I first started cooking, artichokes intimidated me.
I finally confronted my artichoke phobia when I got my first restaurant job. I needed to learn how to prep and cook artichokes—and fast. Needless to say, I served plenty of creamy artichoke soup in those early days as I was figuring out how to cook these delicate spring vegetables. I finally know how, and there really is nothing to it. I promise.
Everyone has a favorite comfort food. Mine is creamy chicken and broccoli casserole. It’s a warming dish of ooey-gooey melted cheese, creamy sauce, noodles and chicken, with some broccoli thrown in for good measure. It’s simple and delicious, but unfortunately the classic recipe is not very healthy.
Recipes to Try: 18 Healthy Casserole Recipes
A recent government study said more than half of all Americans take dietary supplements, which in my opinion is surprisingly high, considering these pills and powders aren’t regulated like drugs but like foods.