EatingWell September 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.

United States
Meredith Operations Corporation
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10 Ausgaben

in dieser ausgabe

2 Min
editor’s letter

In my fantasy world, I’d make a salad from mixed greens straight from the garden every night. Reality: I do eat a lot of salads. The greens? Most of them arrive from the grocery in a plastic tub or bag, clean and ready to go. Maybe that’s less romantic, but the convenience is unbeatable. And no matter what kind of greens I buy, they make me feel good, because they’re delicious and healthy. For this convenience-themed issue, on page 82 we look into the story behind how mixed greens took down iceberg lettuce and came to dominate produce departments everywhere (and in turn became my personal favorite convenience food!). When you stray beyond the produce section and move into the aisles lined with packaged foods—you know, all the ones from jarred…

2 Min
what’s trending

1 Healthy Tailgating It takes energy to cheer on your favorite players—peewee or pro! Bring along plenty of shareable pre-game noshers, like Sriracha-Buffalo Cauliflower Bites (right) and Touchdown Tortilla Wraps. Eating​ 2 Lunches You’ll Love Browse our fast fall meals—like Spicy Ramen Cup of Noodles in a mason jar. Plus lots of lunchbox ideas for those of us sending kids back to school. Eating​ 3 A Month of Mediterranean The Mediterranean diet is among the healthiest in the world. Get our best recipes, from Hummus & Greek Salad to Vegetarian Spaghetti Squash Lasagna. Eating​ MEET THE GOOD-LIFE GURUS Follow these Instagrammers for help simplifying back-to-school this year. @aimeebourque If you need tips on kitchen organizing, effortless hostessing or homesteading (yes, quite the array of skills!), Aimée Wimbush-Bourque is your girl. This mom of three, cookbook author and Nova Scotia-based…

2 Min

Recipe Feedback I had been a subscriber to Cooking Light magazine for, oh… maybe 10-15 years? I was so sorry to hear they were stopping publication and were morphing with EatingWell magazine. I got my first copy in January, and it was quite different than what I had been used to. With every edition of my Cooking Light issue, I would go through the magazine and bookmark recipes that interested me or piqued my curiosity. That first issue of EatingWell, for me, was heavy on informational content and light on things I thought I’d actually prepare. Well, I’m excited to say that this past June’s issue of EatingWell has quite a few pages bookmarked for foods and meals I’m excited to try. I’m getting more used to reading the articles, and…

1 Min
soothe operators

There’s a reason you can’t come within 5 miles of a spa without encountering this green guy. Cucumbers are incredibly hydrating—they’re about 95% water—and contain phytonutrients called lignans that reduce inflammation and have a soothing effect when applied to skin. A study published in the Journal of Aging Research & Clinical Practice found that the fruit (yep, it’s a fruit) combats swelling and irritation. Cucumber can also be used as a moisturizer and has even been shown to reduce the appearance of fine lines. Best of all: it doesn’t just work its magic on your skin (cue the cuke slices over eyes). Evidence suggests that eating cucumber produces similar benefits, as well. Cool. “This ‘stadium of cucumbers’ was inspired by the classic 1952 Life image by J.R. Eyerman of people in…

2 Min
meals in minutes

Fish Tacos With Kiwi Salsa ACTIVE: 35 min TOTAL: 35 min The key to perfectly golden, crunchy fish is patience—let your oil get nice and hot before you add in the battered pieces. Dip an instant-read thermometer into the oil to make sure it’s up to temp before you get cooking. 1 cup thinly sliced red cabbage1 tablespoon rice vinegar1 cup diced peeled kiwi2 tablespoons finely diced red onion1 tablespoon chopped fresh cilantro1 tablespoon lime juice1 teaspoon finely chopped jalapeño pepper, plus slices for garnish¾ cup white whole-wheat flour, divided1 teaspoon baking powder¼ teaspoon salt plus a pinch, divided½ cup Mexican lager8 ounces skinned center-cut firm white fish, such as cod2 cups corn oil8 corn tortillas, warmed 1. Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño…

11 Min
weeknight mains

Scallops With White Bean Ragu & Charred Lemon ACTIVE: 25 min TOTAL: 25 min Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish. The heat helps release even more citrus juice and sweetens it. 3 teaspoons extra-virgin olive oil, divided1 pound mature spinach or white chard, trimmed and thinly sliced2 cloves garlic, minced1 tablespoon capers, rinsed and chopped½ teaspoon ground pepper, divided1 15-ounce can no-salt-added cannellini beans, drained1 cup low-sodium chicken broth⅓ cup dry white wine1 tablespoon butter1 pound dry sea scallops, tough side muscle removed1 lemon, halved2 tablespoons chopped fresh parsley 1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add greens and cook, stirring often, until wilted, about 4 minutes. Stir in garlic, capers and ¼ teaspoon pepper; cook, stirring occasionally, until…