EatingWell January/February 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.

Country:
United States
Language:
English
Publisher:
Meredith Operations Corporation
Frequency:
Bimonthly
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10 Issues

in this issue

2 min
the trouble with science

Back in the 1990s, a few years after the first issue of EatingWell was published, I embarked on the one and only diet of my life. My sister Katie, who was somewhat of an expert on dieting, recommended a book to me, The T Factor Fat Gram Counter. I bought it, wrote down everything I ate and tallied up the calories and fat each day. This was the good ol’ days of low-fat. (Turn to page 8 for some of your answers to the question “What’s the craziest weight-loss fad you’ve ever tried?”) My diet lasted two weeks. The weight loss: not memorable. It’s notoriously hard to study nutrition and compared to medicine, which dates back to prehistoric times, it’s a relatively young field. The calorie was first defined in the…

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2 min
the gold medal diet

THE EATINGWELL Q&A How many calories do you aim for each day and what foods do you focus on? I usually try to eat 3,000 calories. Carbs are an essential part of my meals—I can’t survive without them, especially on race days, which can last 12 hours. What’s a typical day of eating like? Breakfast is two eggs and two pieces of toast. Or sometimes cereal (or oatmeal) and fruit. Lunch is chicken or fish, plus salad and a carb, like pasta. Dinner looks a lot like lunch for me: chicken or steak, pasta, and salad or some other vegetables. What are your favorite snacks to pack for a day on the mountain? I love to bring a mix of nuts and seeds—they fill me up and are easy to carry around. Dried mangoes are always…

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3 min
lesson: tempering chocolate

Chocolate-Peanut Butter Truffles ACTIVE: 1 hr TOTAL: 2 1/2 hrs (including 1. hrs chilling time) TO MAKE AHEAD: Store at room temperature for up to 4 days. To temper properly, you will make more chocolate coating than you need. Spread the extra on a parchment-lined baking sheet and sprinkle with toasted nuts or dried fruit. GANACHE 1 cup finely chopped dark chocolate or chocolate chips (53-60% cocoa; about 6 ounces)¾ cup coconut milk6 tablespoons powdered peanut butter, sifted COATING 2½ cups finely chopped dark chocolate or chocolate chips (53-60% cocoa; about 1 pound), dividedFlaky salt for garnish 1. To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour it over the chocolate and let stand until the…

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1 min
the toast with the most

Spinach & Egg ⅓ cup cooked babyspinach + 1 large cooked egg+ ½ tsp. sliced chives+ ½ tsp. hot sauce Apple & Smoked Gouda 2 Tbsp. shredded smokedGouda + 4 apple slices + 1 tsp.toasted coconut + ½ tsp. maplesyrup + ⅛ tsp. flaky sea salt Chocolate & Banana 1 Tbsp. chocolate-hazelnutspread + 2 banana slices + 1 tsp. crispy brown rice cereal Radish & Goat Cheese 2 Tbsp. herbed soft goat cheese + 1 sliced radish+ 2 tsp. microgreens +¼ tsp. lemon zest Raspberry & Cream Cheese 1½ Tbsp. reduced-fat cream cheese + 1½ tsp.mashed thawed frozen raspberries + 2 tsp.toasted chopped hazelnuts + ½ tsp. honey Tuna & Avocado ¼ ripe avocado(mashed) + 1 Tbsp.julienned carrot + 1 tsp.chopped pickled ginger + 1 Tbsp. oil-packed tuna + ½ tsp. slivered nori + ⅛ tsp. toasted sesame seeds Active: 10 min…

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2 min
one-pot

Salmon with Fennel & Sun-Dried Tomato Couscous ACTIVE: 30 min TOTAL: 40 min Sun-dried tomato pesto and lemon do double duty to season both the salmon and the couscous in this one-pan supper. 1 lemon1¼ pounds salmon (see Tip, page 100), skinned and cut into 4 portions¼ teaspoon salt¼ teaspoon ground pepper4 tablespoons sun-dried tomato pesto, divided2 tablespoons extra-virgin olive oil, divided2 medium fennel bulbs, cut into ½ -inch wedges; fronds reserved1 cup Israeli couscous, preferably whole-wheat3 scallions, sliced1½ cups low-sodium chicken broth¼ cup sliced green olives2 tablespoons toasted pine nuts2 cloves garlic, sliced 1. Zest lemon and reserve the zest. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1½ teaspoons pesto on each piece. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half…

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1 min
5 ingredients

Cranberry-Balsamic Chicken Thighs ACTIVE: 15 min TOTAL: 25 min To round out dinner, put some farro on to cook before you start the chicken, steam broccoli while the chicken simmers and uncork a bottle of pinot noir. 4 bone-in chicken thighs (about 1½ pounds)1½ cups cranberries, thawed if frozen¼ cup balsamic vinegar2 tablespoons honey1 teaspoon chopped fresh thyme, plus more for garnish 1. Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan. 2. Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then…

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