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EatingWellEatingWell

EatingWell December 2014

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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6 Issues

IN THIS ISSUE

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’tis the season

Add the iPad edition of EatingWell to your print subscription today! eatingwell.com/digitalnowI’ve had my share of cooking disasters during the holidays. One year, frazzled with making the whole Thanksgiving meal myself, I sloshed a pan of greasy turkey drippings all over my suede boots. I’ve made Yorkshire puddings that didn’t puff, tiramisù from a recipe that didn’t add up to anything recognizable (I had to throw it out) and burned sugar trying to make peanut brittle. My most inane move: trying to bake six kinds of cookies and package them up for 20 recipients... all after dinner one evening on a work night. What was I thinking? Despite these hiccups, I love cooking this time of year. It’s when all the big gatherings are stacked up on the calendar, meaning…

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feed back

I cannot tell you how much I am enjoying the Italian section of the September/October issue. I feel like I have taken a tour of Italy through the eyes, words and photos of people who passionately love Italy and its food. I have fagged no less than 7 recipes to try (this is a record for me with one magazine issue). T e first one was tonight—Macaroni with Sausage & Ricotta. It will be a pasta go-to in the future. What surprises me is that the recipes aren’t “lightened.” These seem to be authentic Italian recipes. I don’t know why I’m surprised—this is the essence of Italian cuisine: a few of the freshest ingredients artfully combined. Superb! I will refer to this issue for quite some time. RUSS GLADDEN, Tucson,…

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a better banana

How to pick a bunch with a lighter environmental impactBananas are by far America’s favorite fruit. Annually, we each eat about 10 pounds. Sweet, healthy and relatively inexpensive, what’s not to love about this yellow- jacketed fruit?Most bananas sold in the United States are grown in Latin America, where banana plantations are notorious for spraying a slew of toxic chemicals, affecting both workers and wildlife. A recent study, for example, found that crocodiles living downstream from plantations had higher concentrations of pesticides in their blood and were in worse health compared to those in more remote areas.In sharp contrast is the 800-acre plantation operated by EARTH University in Costa Rica. Its trees are buffered by rain forest harboring tropical wildlife like monkeys and toucans that naturally reduce pests. Like conventional…

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gift ideas for food lovers

The latest from Yotam Ottolenghi boasts recipes beyond his Middle Eastern and Mediterranean roots—think Tai, Indian, Japanese. A must-have for veg-minded cooks. Plenty More: Ten Speed Press, $35.Bring this crowd-pleasing luscious red blend to your next holiday gathering and everyone will be toasting you. Folk Machine 2013 “Parts & Labor” Red Wine, CA: $15.Seltzer’s greener when you make your own in a reusable bottle. Our whole office is obsessed with this sleek-looking model. The Source by SodaStream: starting at $99.Each cheese in this trio—a creamy Mt. Tam, Rogue’s Echo Mountain blue and Cabot Clothbound Cheddar—is outstanding. Check out Cowgirl’s cheese-ofthe-month club too! Cowgirl Creamery, Holiday Collection: $60 plus shipping.For the tech-savvy cook: this tablet stand is unobtrusive and displays recipes clearly (we hear eatingwell.com is a great place to look).…

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frozen pizzas

A Better Bottom: More dough means more calories, so choose thincrust over deep-dish. Buy pizzas that have whole grains in the crust whenever you can and skip ones stuffed with cheese.Keep It Simple: Less is more when you’re picking pizzas. Some loaded pizzas (see our brand picks) are tasty, but many had soggy toppings and meat-lover pizzas were higher in calories and sodium. Adding your own veggies helps them stay crunchy and you can choose what you like.Mind Your Portions: One serving of pizza won’t seem like much when it’s on your plate (you get about a third of the pie). To round out the meal, fill the rest of your plate with a lightly dressed green salad.The Ingredients: Avoid hydrogenated oils (they deliver trans fats), which are in some…

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healthy travel mile-high dining

Taking to the skies this holiday season? Avoid mid-flight hunger pangs with our top healthy in-flight food picks.UNITED: A protein-packed egg, hearthealthy almond butter and fresh fruit are included in its “Morning Energy Selection.” Calories: 345, Fiber: 2g, Protein: 16g.AMERICAN/U.S. AIRWAYS: Their hummus & multigrain pita chips snack is satisfying thanks to the protein- and fiber-rich hummus. Calories: 230, Fiber: 5g, Protein: 8g.DELTA: Looking for a hearty meal around 500 calories? Get the Luvo grilled chicken wrap, which includes avocado and veggies, plus a chocolate chip cookie on the side. Calories: 530, Fiber: 7g, Protein: 17g.JET BLUE: Get your “superfoods” at 30,000 feet with a kale salad topped with quinoa and berries. Calories: 320, Fiber: 6g, Protein: 5g.DIY SNACK PACK: Make your own “jet fuel” by combining protein, healthy fats…

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