Why your sugary diet may be putting your health at risk again

Submitted by admin on Wed, 04/21/2010 - 13:00

I know it can be hard to limit your added sugars intake—just last week I tried to drink a cup of coffee without any sugar thinking I might not notice. I did! But a new study published today in the Journal of the American Medical Association, which adds to evidence that eating too many added sugars may be taking a toll on our heart health, gives us another good reason to keep trying.

Why the director of Food, Inc. still eats meat

Submitted by admin on Tue, 04/20/2010 - 12:39

Have you seen Food, Inc., the Oscar-nominated documentary exposing the inner workings of our industrialized food industry? As I recently re-watched the film’s interviews with experts like author Michael Pollan (find out the one food he won’t eat here) and took in the truths about how our food is grown, treated and processed, I was reminded of what a powerful influence this movie has been on how I, and probably many of you, make food choices and think about food.

Must-eat foods for women at every age

Submitted by admin on Thu, 04/15/2010 - 12:43

I love, love, love those “how-to at every age” articles in women’s magazines: what to wear in your 20s, 30s, 40s and 50s, how to decorate your house, which haircut, lipstick, nail polish, etc. is the most appropriate. I don’t know why I’m so drawn to these articles, but what’s great about them is that some fashion/decor/beauty expert has boiled down what I need to know into a super-short list of recommendations that I will (hopefully!) remember.

5 ways to use up your leftovers: lemons, celery and more

Submitted by admin on Wed, 04/14/2010 - 17:26

As much as we try really hard in the EatingWell Test Kitchen to use the entire “thing” when we call for an ingredient (e.g., we like to call for a whole can of broth, an entire vegetable, etc.), sometimes we just can’t. And since I cook at home most nights, often from recipes, I know how annoying and wasteful that can be if I don’t think of a good way to use the leftovers before they go bad. I’ve composted my share of wilted celery bunches, dumped out moldy marinara sauce and forgotten about more than one half-used lemon in the back of my produce drawer.

The #1 food you should eat (and probably don't)

Submitted by admin on Wed, 04/14/2010 - 14:22

My dad’s family is from Norway and for as long as I can remember we’ve been eating fish balls, fish puddings, pickled fish, fish in a tube and fish in a can. Most people thought it was a little weird. 

But these days, I’m feeling less like an outcast when I bust open a can of fish, especially sardines. I know a lot of you have strong feelings about sardines, but want to know why I love them?

4 ways to make better meatloaf

Submitted by admin on Thu, 04/08/2010 - 12:06

There must be something in the air, because I’ve talked about one of my favorite comfort foods—meatloaf—three times this week. One morning my office-mate and I discussed our common meatloaf craving, then my sister called the next day and asked for my favorite meatloaf recipe, then my friend e-mailed me the day after that wondering if she could substitute something leaner for the ground pork in her favorite meatloaf recipe. (The answer: of course.)