I’m sad to see summer go, but it means that fall is here, and I’ve got some delicious fall recipes ready for the occasion. Fall has a lot to offer in the produce department—including sweet apples and pears, tart cranberries and savory Brussels sprouts and fennel. All this fresh produce inspires me to whip up some warming dishes on cool fall nights.
My wedding is a mere 6 weeks away. And with my final dress fitting just around the corner I’m focused on not gaining—or losing—any weight. I’m on track weight-wise (now, if my arms could just look like Michelle Obama’s…), but lately my sweet tooth has been getting the better of me. So to satisfy my dessert cravings, but not go overboard, I’ve been whipping up some of these low-calorie dessert recipes—that way I only have to cut back a little bit at one of my other meals.
I think it’s fair to say that cauliflower was nearly forgotten—the lone vegetable left on the veggie platter after all others have been eaten or hidden under a blanket of cheese sauce. But cauliflower has recently been rediscovered as a skinny “starch” and is making a comeback on the menus of family-style restaurants and high-brow eateries alike as an alternative to the higher-carb potato.
To me, carrots are a humble vegetable. However, the Greeks once thought carrots were the secret to great sex. And the vegetable’s amorous reputation followed it to Rome, where the emperor Caligula fed nothing but carrot dishes to the Roman Senate so he could watch them “rut like wild beasts.”
Most of the “water cooler conversation” around our office this time of year is about back to school. (Check out the recipes and tips in our new Back to School Guide!)
I’m sure this comes as no surprise because we work at EatingWell, but most of the focus has been on what to pack kids for lunch. You might find it refreshing to know that we too struggle with what to feed our kids.
Every fall, when I was growing up in western Pennsylvania, my parents took me and my younger brother, Angelo, apple picking. We’d usually go in late September, always on a Sunday. Angelo and I loved picking—but even more, we loved the savory apple recipes and sweet apple treats that my mom made with the bushel of apples (roughly 45 pounds) stored in our downstairs fridge.
I’m trying to eat more vegetarian meals, so I’m obsessed with beans. And the bean recipes I’ve been making have made it incredibly easy. I thought I would feel less satisfied without having meat as part of my dinner, but beans fill me right up. Since they’re packed with fiber I never feel hungry after a meal. And my wallet isn’t suffering either—a can of beans is much cheaper than a pound of chicken or beef (and a pound of dried beans is even less expensive!). Now that’s what I call satisfaction.
I recently had a baby and am trying to lose those last few pregnancy pounds. With a young child and a full-time job, I have little time for exercise. Luckily, there’s another option: eating!
New research suggests that there’s a way to prevent this weight gain or even encourage weight loss—without dieting. The secret? Eat more fiber. Why? Researchers at Brigham Young University in Utah found that women who increased their fiber intake generally lost weight. Read more about the study below.
Mac & cheese is one of my all-time favorite comfort foods. I was a big fan of the boxed variety when I was a kid (the kind that came with a can of “real” cheese sauce, not the powdered cheese stuff, of course). And my mom was a big fan because it was a quick, easy meal that the whole family liked. But when I was finally wise enough to look at the nutrition label on those boxes, I was stunned at all the fat and sodium (and don’t forget all those unpronounceable ingredients).
Until a few months ago, I never gave much thought to E. coli. Or salmonella. Sure, I studied these foodborne bugs when I was getting my nutrition degree, but back then I saw them more as organisms that occasionally infect food, not perpetrators that destroy lives and families. And although I took note of the occasional food recalls I heard about in the news, I didn’t much worry about getting sick. That all changed when I edited an article for EatingWell’s September/October issue about all the ways food can make us sick.