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EatingWellEatingWell

EatingWell January/February 2019

What's for dinner? Is it healthy? Is it easy? If you ask these questions, Eating Well is for you. The magazine "Where Good Taste Meets Good Health," Eating Well delivers the information and inspiration you need to make healthy eating a way of life with great, easy recipes (most take 45 minutes or less), the latest nutrition science, gorgeous photos and crisp, evocative prose.

País:
United States
Língua:
English
Editora:
Meredith Corporation
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ASSINATURA
US$9,99US$4,99
6 Edições

NESTA EDIÇÃO

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a fresh start

Welcome to 2019! This first issue of the year is all about transformations, starting with the pages of this magazine! As of this issue, we have combined Cooking Light and EatingWell to bring you one bigger, better, more-relevant-than-ever magazine. Over the years, both magazines have helped Americans eat deliciously and be healthy by inspiring readers to cook great meals, learn about nutrition and make better choices. There was some variation in how each magazine approached this world of better-for-you living. But the truth is, there was quite a bit of similarity. I am confident that all of you reading this—those who have been loyal EatingWell fans, as well as those coming to us from Cooking Light—are going to be psyched about what you see on these pages. This issue is jam-packed…

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oh, honey

Golden, sweet, sticky and delicious—there’s a lot to love about honey, beyond what a good drizzle will do for your morning Greek yogurt. Honey has remarkable antioxidant, anti-inflammatory and antibacterial properties (all the good antis!) and has been used to moisturize and repair skin damage since ancient times. In fact, pots of honey have been found in Egyptian tombs. When applied topically (think: face mask) it’s got notable beauty perks too. A review of studies in the Journal of Cosmetic Dermatology found that honey can calm skin discomfort, such as redness, and reduce the formation of fine lines. Buzz well deserved.…

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getting dirty in the desert

Clean is overrated. Maybe even downright dull. Because if you’ve got trail dirt on your boots, river mud between your toes, chaff in your hair and grit in your smile – you, dear friend, have had an adventure. And isn’t that what vacations are all about? Come along with us as we explore a few of the ways you can get dirty – and have fun doing it – in Scottsdale’s Sonoran Desert. HIT THE TRAIL The Sonoran Desert in and around Scottsdale is an other-worldly landscape of towering saguaros, quirky cacti and lush, sandy-bottomed washes. Enjoy the satisfying crunch of a new trail under your boots on a hike in Scottsdale’s McDowell Sonoran Preserve. Options range from easy nature trails to challenging summit climbs that will make you work up a…

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what’s trending @eatingwell.com

1 500-CALORIE DINNERS Try our month-long plan for delicious low-cal dinners. You’ll get meals like Vegan Coconut Chickpea Curry (shown here), Sheet-Pan Chicken Fajitas and Salmon Tacos with Pineapple Salsa. EatingWell.com/500CalorieDinners 2 HEALTHY FAMILY CHALLENGE Is one of your New Year’s resolutions to eat healthier as a fam? Join us as we focus on small, achievable changes to make every day, like eating a healthy breakfast. Think: make-ahead smoothie freezer packs. EatingWell.com/HealthyFamilyChallenge 3 KITCHEN GARDENING The temps outside may be frigid, but you can still enjoy fresh herbs and salad greens. Learn how to transform a warm, sunny spot and a few pots into your own indoor kitchen garden to flavor winter cooking. EatingWell.com/KitchenGarden WE ASKED YOU When you don’t have time to cook, what’s your go-to healthy dinner solution? Couscous with chickpeas, shredded carrots and any green…

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hot heads

Roasted Red Cabbage with Caraway Butter Preheat oven to 425°F. Coat a foillined baking sheet with cooking spray. Cut ½ red cabbage into 6 wedges and arrange them on the baking sheet. Sprinkle with ½ tsp. salt and ¼ tsp. pepper. Roast, turning once, until tender and browned, 35 to 40 minutes. Meanwhile, combine 2½ Tbsp. softened butter, ½ tsp. lemon zest and ¼ tsp. toasted caraway seeds. Top the cabbage with the butter. SERVES 6: 1 cabbage wedge each CAL 65 / FAT 5G (SAT 3G) / CHOL 13MG / CARBS 5G / TOTAL SUGARS 3G (ADDED 0G) / PROTEIN 1G / FIBER 2G / SODIUM 213MG / POTASSIUM 174MG. Sautéed Red Cabbage with Shallots & Hazelnuts Heat 1 Tbsp. each olive oil and butter in a large skillet over medium heat. Cook 2…

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dinner tonight

Sicilian-Style Chicken Thighs ACTIVE: 25 min TOTAL: 45 min Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture. Look for them on your supermarket olive bar or in jars with Italian ingredients. 1 tablespoon minced garlic¾ teaspoon salt, divided4 tablespoons extra-virgin olive oil, divided1 teaspoon Italian seasoning½ teaspoon crushed red pepper4 bone-in chicken thighs (about 2 pounds), skin removed1 pound yellow potatoes, diced4 medium carrots, diced2 cups grape tomatoes, halved½ cup dry white wine¼ cup Castelvetrano olives, quartered1 tablespoon capers, rinsedChopped fresh parsley for garnish 1. Mash garlic with ¼ teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper. 2. Sprinkle chicken with ¼ teaspoon salt. Heat 1 tablespoon oil in a large…

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