EatingWell May/June 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
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10 Issues

in this issue

2 min
eat more veg! Nutrition Geek Wisdom Our smarty-pants nutrition editors tell me these are some of the most important nutrients that most Americans fall short on. A good place to find them? Vegetables, of course! Fiber Getting the recommended 25 (women) to 38 (men) grams of fiber daily lowers your risk for a host of diseases, including type 2 diabetes and heart disease. It also promotes weight loss—and helps people maintain a healthy weight. Folate? Folate plays a role in DNA replication and cell division, which may explain why research has linked this B vitamin to a reduced risk for cancers including breast, lung, stomach, ovarian and esophageal. It also promotes heart and brain health—reducing the risk for stroke, dementia, Alzheimer’s and depression. Aim for 400 mcg a day. (Women planning to get pregnant need 600…

2 min
trending now

Brunch Dreams do come true. Proof? Our Parmesan Cloud Eggs. Container gardening Yes, you can grow your own salad. Cocktails Mint juleps for the win. A close second: Margaritas. Camping fare Sizzle up these Pan-Roasted Campfire Veggies. LETTERS “The Food Allergy Boom” [Mar/Apr 2018] is very well written, including scientifically based information in an easy-to-understand way. It is not written in a way to induce panic about the topic among the readers, but to create awareness for the problem. — Anke Graessel, Munich I was surprised to see that Rachael Moeller Gorman [“The Food Allergy Boom”] left out one important potential reason for the rise in such allergies—the rise in GMOs. Humans have been manipulating the genes in food sources since we began cultivating plants. This trend has accelerated in the past 20-40 years with newer technologies that have made this…

2 min
5 simple steps to perfectly grilled pizza

1 Fire up your grill to medium-high before you start prepping, so it has plenty of time to get hot. 2 Prep your ingredients. Measure out Sauce. Get Vegetables ready. Shred or crumble Cheese. Put the toppings on a large baking sheet or cutting board and add a small bowl of canola oil, a paper towel and tongs to oil the grill rack. Roll and stretch 1 pound whole-wheat pizza dough into a 12-inch-long oval and transfer it to a floured baking sheet. This part is easier if you let the dough stand at room temperature for 30 minutes first. And if the dough starts fighting with you, let it rest for 10 minutes before tackling it again. 3 Start grilling. Holding the paper towel with the tongs, dip it in the…

2 min
lower the pressure

Breakfast • 344 cal 1 toasted whole-wheat English muffin, 1 Tbsp. peanut butter, 1 banana, pinch of cinnamon. Snack • 133 cal 1 cup low-sodium vegetable juice, 1 part-skim string cheese Lunch • 377 cal Salmon Salad–Stuffed Avocado Combine ⅓ cup canned salmon with 1 Tbsp. each pesto and nonfat plain Greek yogurt and 2 tsp. shallot. Serve over ½ avocado and 1 cup baby spinach with 5 thin wheat crackers. Snack • 149 cal ½ cup nonfat vanilla yogurt and 1 cup cubed cantaloupe Dessert • 101 cal Sprinkle 2 watermelon slices with ¼ tsp. lime zest and 1/8 tsp. flaky salt. Serve with 15 pistachios. Dinner • 446 cal Grilled Fennel-Rubbed Pork Chops & Apricots ACTIVE: 25 min TOTAL: 25 min Serve with 1 cup each cooked spinach and roasted potatoes. 2 teaspoons coriander seeds2 teaspoons fennel seeds2 tablespoons extra-virgin olive oil1…

2 min
eat more veg!

Roasted Baby Zucchini with Lemon Labneh ACTIVE: 25 min TOTAL: 25 min The red berries of the Mediterranean sumac bush add a punch of fruity, sourness to this simple side. Find ground sumac in specialty markets and online. 1 pound baby zucchini, halved lengthwise1 tablespoon extra-virgin olive oil¼ teaspoon salt¼ teaspoon ground pepper½ cup labneh (see Tip, page 108) or whole-milk plain Greek yogurt1 tablespoon chopped fresh mint, plus more for garnish1 teaspoon lemon zest1 teaspoon lemon juice Ground sumac for garnish 1. Preheat oven to 425°F. 2. Toss zucchini with oil, salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast until tender, stirring once, 8 to 10 minutes. 3. Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter. 4. Arrange the zucchini on…

2 min
green light

KEEP ’EM GREEN! Chlorophyll, the pigment that gives green vegetables their color, breaks down when exposed to too much heat. Minimizing cooking time helps preserve the compounds that give veggies their brilliant hue. SUPER(HERO) FOODS It’s no surprise that Popeye eats spinach to maintain his super strength! Green veggies are packed with nutrients like disease-fighting vitamin C, vision-boosting vitamin A and bone-building manganese. SAVE THE GOOD STUFF Cooking can diminish some nutrients like vitamin C. Quick-cooking methods, such as steaming and sautéing, limit the damage. Green Veggie Bowl with Chicken & Lemon-Tahini Dressing ACTIVE: 30 min TOTAL: 30 min TO MAKE AHEAD: Refrigerate dressing (Step 1) for up to 3 days. ¼ cup tahini¼ cup cold water plus 2 tablespoons, divided¼ cup lemon juice½ teaspoon minced garlic plus 2 sliced garlic cloves, divided¼ teaspoon ground cumin½ teaspoon kosher salt,…