EatingWell July/August 2018

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
Angebot: Save 40% on your subscription!
4,71 €(Inkl. MwSt.)
9,43 €5,66 €(Inkl. MwSt.)
10 Ausgaben

in dieser ausgabe

2 Min
summer recipes with a side of food politics

Can you take a little dose of food politics with your EatingWell magazine? I ask, because I recently got a letter from a reader scolding me to “just give me the recipes, lady!” I promise you (and that reader) that this issue is chock-full of delicious recipes and ideas for summer parties. I tasted all 46 of them when they were cooked in our Test Kitchen. My favorite item: the corn & fennel chow chow on page 80 from chef Vivian Howard’s pickling party. I’m about to finish my second quart-size mason jar of the stuff. I’ve had it on a tuna salad wrap, over cheese grits, with eggs, on a hot dog. What is it not good on? And there’s plenty more besides that—so if it’s recipes you’re after,…

2 Min
what’s trending @

1 GRILLING Get fired up for our Jambalaya Sausage Kebabs (left) and more healthy dinner options from grilled salads and pizzas to foil-packet meals. 2 GUT HEALTH Add probiotics to your diet with homemade kimchi, yogurt smoothies and more microbiome-friendly recipes. 3 SUMMER SOIREES Turn your garden into party central with our Bloody Mary Bar and Summer Cheese Board. Get them all at ASK OUR EDITORS Riddley Schirm, Social Media Manager How do you take good food photos in low-light restaurants? busybeerealmeals “Here are a few suggestions: (1) Turn off the flash on your phone. (2) Shoot directly overhead or straight-on for a close-up. (3) Download a good photo-editing app! I like Snapseed. (4) Be picky about filters: choose a few you like and stick with those—it’ll make your photos more consistent-looking.” —Riddley Victoria Seaver, M.S., R.D., C.D. Digital Meal Plan Editor Are…

3 Min

I have been an EatingWell subscriber since the charter issue in 1990. I have enjoyed your recent articles on sustainable agriculture and ranching. My daughter lives in Santiago, Chile, and works with a local affiliate of the Savory Institute. When she visited San Diego last week, I showed her the Barry Estabrook article on sustainable meat production in the January/February 2018 issue [above] and the Rowan Jacobsen article on agriculture and husbandry in hot climates in the May/June issue. Part of her job is convincing Chilean media to publicize the work of her project. I wouldn’t let her take my magazines, but I did tell her I would investigate how to get reprints of the articles sent to her so she could show Chilean journalists the kind of articles that…

5 Min
snacks to stay hydrated

Watermelon-Strawberry Popsicles ACTIVE: 15 min TOTAL: 6¼ hrs (including 6 hrs freezing time) TO MAKE AHEAD: Freeze for up to 3 weeks. EQUIPMENT: Six 3-oz. freezer-pop molds ¾ cup sliced strawberries plus 2 cups whole strawberries, divided 2 cups cubed seedless watermelon¼ cup lime juice2 tablespoons light brown sugar⅛ teaspoon salt 1. Press sliced strawberries to the insides of six 3-ounce freezer-pop molds. 2. Combine whole strawberries, watermelon, lime juice, brown sugar and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible. (Discard solids.) Divide the mixture among the prepared molds and insert sticks. 3. Freeze until solid, about 6 hours. SERVES 6: 1 popsicle each CAL 57 / FAT 0G (SAT 0G) / CHOL 0MG / CARBS 14G / TOTAL…

2 Min
lesson: risotto 101

Corn Risotto with Tomatoes & Spinach ACTIVE: 35 min TOTAL: 35 min Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. 5 cups low-sodium chicken broth2 tablespoons unsalted butter¾ cup minced shallots2 cloves garlic, minced1½ cups arborio rice¾ teaspoon salt¼ teaspoon ground pepper½ cup dry white wine1½ cups corn, thawed if frozen1½ cups baby spinach¾ cup chopped tomatoes5 tablespoons grated Parmesan cheese, plus more for garnish¼ cup chopped fresh basil 1. Heat broth in a medium saucepan over medium-low heat until steaming. 2. Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice…

1 Min
step away from the stove

Breakfast • 343 cal ⅓ cup muesli, 1 cup raspberries and ¾ cup low-fat milk. Serve with ¾ cup orange juice. Snack • 143 cal 1 medium peach, ½ cup cherry tomatoes, ¼ cup baby mozzarella balls and basil. Lunch • 394 cal Shrimp, Avocado & Feta Wrap 1 whole-wheat tortilla filled with 3 oz. chopped cooked shrimp, ¼ cup each avocado and tomato, 1 sliced scallion, 2 Tbsp. feta and 1 Tbsp. lime juice. Serve with ¼ cup watermelon. Dessert • 189 cal 1 cup sliced strawberries, ½ cup chocolate frozen yogurt, 1 Tbsp. whipped cream. Dinner • 434 cal Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch ACTIVE: 25 min TOTAL: 25 min This salad swaps out romaine for kale, giving you more than ten times the vitamin C. 1 ripe avocado⅓ cup ranch dressing2 tablespoons chopped pickled jalapenos1 tablespoon white-wine…