What are you in the mood for tonight—Italian? Mexican? Chinese? Hold the phone! Takeout is tempting, but instead of ordering out (again) you can make a tastier, healthier dinner that will satisfy your craving and be ready in the same amount of time it would take to find the restaurant menu, decide what everyone wants, dial, order and wait.
Don’t be fooled by the book title. The FastDiet (Atria, 2013), by Dr. Michael Mosley and Mimi Spencer, doesn’t call for a total fast—or eating quickly. Also known as the 5:2 diet, it has you adopt a lifelong pattern of fasting two days a week and being “gloriously free from calorie counting” for five days. On those two fasting days, you can eat 500 or 600 calories—for women and men, respectively.
This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. It’s one of the new tasty quinoa recipes I liked from the last issue of EatingWell Magazine, so I was happy when my husband surprised me by saying, “Let’s make these quinoa veggie burgers.” (He’s mostly a don’t-fence-me-in creator in the kitchen, but he was so inspired by that delicious-looking photo that he was willing to follow a recipe for a change.)
Thai food is so flavorful and so full of healthful fresh vegetables—why don’t I cook it at home more? Naomi Duguid’s story “Thai Tonight” in the May/June 2013 issue of EatingWell Magazine helped me realize what I’m missing: a few easy-to-find Thai ingredients.
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Anything draped in a velvety-smooth cream sauce is bound to be delicious. It’s also bound to be high in calories and full of saturated fat—which most of us could do without. So before you kiss your mother’s recipe for macaroni and cheese goodbye or take your last spoonful of a creamy, comforting soup, consider that you could make the same creamy recipes with WAY less fat and fewer calories by using no cream at all. Yes, really.
I love Mexican food—tacos with crispy shells, crunchy taco bowls and salty tortilla chips. But I could do without the extra calories, fat and sodium in the salty, often deep-fried tortillas served at many restaurants or the less-than-healthy packaged versions of these foods sold in the supermarket.
Unpredictability may spice up a marriage, sure—but predictability can be comforting without being boring. For instance, when my husband and I go out to eat, we can predict with a pretty high degree of accuracy what each other will order. If we’re out for Asian food he’ll go for spicy and garlicky—and I’m going to want sticky chicken with sesame seeds.
How many meals can you make with a corn tortilla? The outside-the-box cooks in the EatingWell Test Kitchen gave themselves the challenge of creating some new dinners based on corn tortillas. But they really outdid themselves with this Chicken Taco Bowls recipe and guess where they found their inspiration? At the bottom of a muffin tin.
Juicing and smoothies are all the rage right now. While both can boost your fruit and vegetable intake (something most Americans need to do) and are great for getting a variety of produce into your diet, one is the better choice.
You know what the best part of cooking for one is? You don’t have to cater to anyone else’s dietary restrictions and YOU can make exactly what YOU want to eat. Sure, it may be a little tricky finding recipes for one or to find the inspiration to get out your pots and pans instead of ordering takeout. But with a few simple tips and easy recipes, you can make delicious meals for yourself without wasting food and save money by not eating out.