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EXPLOREMY LIBRARY
 / Food & Wine
EatingWell

EatingWell

January/February 2020

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.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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10 Issues

IN THIS ISSUE

2 min.
my loves

This first issue of 2020 is themed around love. I’ve never been one for resolutions. So instead I’m focusing my energy for the new year by taking this moment to write a list (in no particular order of importance) of 20 things that I’m grateful for: 1. Let's start with this photo. I have to have pets in my life. I’m holding Foxy Leroux here. She was a stray rescued from the University of Mississippi campus. 2. I love cooking. How lucky am I that my passion is also my work? 3. While I make dinner (and whenever I’m in the car) I listen to NPR. I am all-in on the news and fact-based journalism. 4. Daily exercise is nonnegotiable. My current kick is CrossFit, but I’ve been a regular swimmer since my 20s. 5.…

2 min.
what's trending on eatingwell.com

1 Mediterranean Diet Challenge Join us for 30 days of healthy meals like Slow-Cooker Mediterranean Stew (right) and Mediterranean Spinach-Stuffed Chicken Breasts. EatingWell.com/MediterraneanChallenge 2 Super Bowl Favorites Get our next-level game-day recipes including Air-Fryer Jalapeño Poppers, Soy-Lime Baked Buffalo Wings and Avocado Fries with Sriracha Aioli. EatingWell.com/SuperBowl 3 The 5 Best Exercises to Help You Lose Weight See which workouts can really fast-track results, according to science. EatingWell.com/BestExercises GOOD-LIFE GURUS: VALENTINE’S EDITION These pairs turned their favorite things—traveling and eating—into full-time jobs. @2foodtrippers Follow Daryl and Mindi Hirsch on Instagram to see what dishes these globe-trotters are sampling, from street food in Shanghai to haute cuisine hot spots in Paris and everything in between. They also share sweet selfies (above, with wheels of Parm in Italy). @nom_life Ewa and Jeromy Ko met while working at a Chinese restaurant.…

1 min.
fully loaded

16 EASY HEALTHY RECIPES Slow-Cooker Potato Soup ACTIVE: 15 min TOTAL: 4¼ hrs on High or 8¼ hrs on Low (or see Stovetop Variation) EQUIPMENT: 6-qt. slow cooker Be sure to use waxy potatoes, such as red or Yukon Gold. The result will be creamier than if you use starchy varieties like russets. 3 pounds waxy potatoes, cut into 1- to 2-inch chunks1 medium onion, chopped2 cloves garlic, chopped1½ teaspoons salt1 teaspoon chopped fresh thyme½ teaspoon ground pepper4 cups no-chicken broth or vegetable broth1½-2 cups light cream 1. Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. 2. Add 1½ cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If…

8 min.
weeknight mains

Parchment Packet Baked Tuna With Creamy Dijon-Turmeric Sauce ACTIVE: 20 min TOTAL: 30 min EQUIPMENT: Parchment paper or Reynolds pre-cut parchment sheets Baking fish and vegetables in packets helps create steam that perfectly cooks this dish while keeping it moist. Plus, it’s a fun presentation. ¼ cup mayonnaise1 tablespoon chopped fresh parsley2 teaspoons Dijon mustard1 teaspoon honey½ teaspoon ground turmeric2 cups thinly sliced Yukon Gold potatoes (about ⅛-inch)½ teaspoon salt, divided⅛ teaspoon ground pepper, plus ¼ teaspoon, divided4 cups chopped kale1¼ pounds tuna (about 1 inch thick), cut into 4 pieces 1. Preheat oven to 450°F. Cut 4 large sheets of parchment paper, each about 16 by 12 inches (or use pre-cut parchment sheets). 2. Combine mayonnaise, parsley, mustard, honey and turmeric in a small bowl. 3. To make packets, lay the parchment sheets on a work…

1 min.
riff it

Cauliflower Nachos With Chicken ACTIVE: 40 min TOTAL: 40 min Swapping in tender-crisp cauliflower slices for chips ups your veggie servings for the day. 3 tablespoons grapeseed oil or avocado oil¾ teaspoon chili powder¾ teaspoon ground cumin¾ teaspoon onion powder¼ teaspoon salt, divided8 cups large cauliflower florets, cut into ½-inch-thick slices1 cup chopped tomato1 avocado, diced¼ cup chopped fresh cilantro2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices2 tablespoons finely chopped red onion¾ cup canned reduced-sodium refried black beans2 cups shredded cooked chicken¾ cup shredded Mexican cheese blend¾ cup finely shredded cabbage 1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. 2. Combine oil, chili powder, cumin, onion powder and ⅛ teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a…

2 min.
eat more veg!

Caramelized Onion & Butternut Squash Dip ACTIVE: 15 min TOTAL: 2½ hrs (including chilling time) Sweet squash gives French onion dip a colorful nutrition boost (namely, vitamins A and E). Serve with chips and crunchy crudités. 2 tablespoons extra-virgin olive oil2 large sweet onions, thinly sliced1 12-ounce package frozen cooked winter squash puree, thawed and drained1 cup sour cream1 tablespoon nutritional yeast1 tablespoon sherry vinegar¾ teaspoon saltChopped fresh chives for garnish Heat oil in a large saucepan over medium heat. Add onions; cover and cook, stirring occasionally, until browned and tender, 20 to 30 minutes. Coarsely chop the onions. Combine with squash, sour cream, yeast, vinegar and salt in a medium bowl. Refrigerate until cold, about 2 hours. Serve topped with chives, if desired. SERVES 12: ⅓ cup each Cal 83 Fat 5g (sat 2g) Chol…