Tabla de contenidos para April 2020 en EatingWell

This April color-themed edition of EatingWell has six different covers, each loaded with produce in one hue (above). You ended up, by chance, with one of them. My opinion: our art team, along with photographer Maren Caruso, nailed it! Over the years, we’ve made plenty of covers that show off fruits and vegetables. At their best, they get you inspired about eating the good stuff. But, truth is, you probably don’t need a ton of help in that department. You’re as into fruits and veggies as we are. When we ask what you think of our stories, you consistently rank ones that focus on ingredients like pumpkins, potatoes or cauliflower as your favorites. (Find out about joining our feedback panel to share your thoughts about our stories at eatingwell.com/meredithvoices.)…

Sheet-Pan Steak Fajitas ACTIVE: 30 min TOTAL: 45 min Preheat sheet pans to sizzle meat and vegetables just like in a skillet, but with a whole lot more hands-off time. 2 tablespoons extra-virgin olive oil1 teaspoon chili powder1 teaspoon garlic powder½ teaspoon ground cumin¼ teaspoon salt1 pound flank steak, trimmed4 cups sliced onions2 cups sliced bell peppers2 cups sliced poblano peppers8 6-inch corn tortillas, warmed½ cup guacamoleLime wedges for servingCilantro for garnish 1. Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500°F. 2. Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat.…

Outside the Flower Child restaurant in Charlotte, North Carolina, 3-foot-tall honeybees swarm over a dripping honeycomb. They aren’t a science experiment gone awry—they’re part of Matthew Willey’s mural for his project The Good of the Hive (thegoodofthehive.com). Since 2015, he’s painted 5,200-plus bees on 25 art installations in nine states, with the goal of painting 50,000 bees (the estimated number required for a thriving hive). Through his work, Willey draws attention to the role the insect plays: more than one-third of the world’s food supply depends on pollinators like bees, but at least 70 pollinator species are endangered or threatened in the U.S. “Bees are an indicator of how the rest of the environment is doing,” he says—if the bees are struggling, the planet is too. To support pollinators,…

Eco-friendly products are moving to the top of many homeowners’ wish lists as they build or renovate. “Over the last five years, demand for sustainable and responsibly sourced countertops has increased significantly,” says Erica Reiner, owner of Eco Method Interiors, a Los Angeles-based company that incorporates green living into their design work. “And across the board, these options are now comparable, pricewise, to traditional choices.” When updating their beach-front kitchen last year, one Isle of Palms, South Carolina, couple opted for this custom recycled-glass countertop—including a waterfall island. To create the piece, they worked with GlassEco Surfaces in Charleston, which uses up to 95% recycled materials for their countertops. The company sources most of its glass from local businesses, such as wine and beer bottles from restaurants, and mixes…

1 Power Menu Bowl - Veggie Enjoy familiar Taco Bell flavors without the meat. This satiating bowl is loaded with seasoned rice, black beans, lettuce, pico de gallo and guacamole and packs 10g of fiber and 8g of protein. Skip the cheese, sour cream and ranch sauce. 2 Beyond Meatball Sub Eat more of the rainbow by ordering your favorite veggies piled high on the plant-based Beyond Meatball Sub on Subway’s vegan 9-grain wheat bread. These meatless meatballs mimic the texture and taste of traditional ground meat, but are completely vegan. 3 The Impossible Fajita Bowl Bold, smoky and spicy Tex-Mex flavors go vegan thanks to seasoned Impossible “meat” (a plant-based meat alternative made with soy and potato protein) paired with fiber-packed beans, brown rice and peppers. Don’t forget to skip…

Purple has always been powerful. The color of royalty and spiritual leaders, it has a long and storied history, first tinting the robes of ancient kings and queens around the 6th century B.C., then Roman magistrates and Catholic priests. The earliest dyes were painstakingly extracted from sea snails, making purple so rare and expensive that it became a symbol of status. (Some rulers even forbade citizens from wearing the color under penalty of death.) But to us at EatingWell, purple’s prestige has to do with what it brings to our plates. Plummy-hued produce—from cold-weather cabbage and cauliflower to spring’s first artichokes and asparagus—owe their color to anthocyanins, natural plant pigments (as opposed to snails) that can show up in various shades of purple, black, blue and red. Those anthocyanins not…

Color Naturally Use this method to transform everyday foods into six pretty Easter egg dyes. By Nancy Baggett TO MAKE AHEAD: Refrigerate dyed eggs in their cartons for up to 1 week. (Note: Colors may change over time.) EQUIPMENT: 6 cups or large ramekins 4 cups chopped red cabbage4 cups chopped red beets4½ cups water, divided3 tablespoons ground turmeric4½ tablespoons white vinegar2 dozen hard-boiled white eggs, at room temperature 1. Place cabbage and beets in separate large saucepans. Add 1½ cups water to each saucepan, bring to a boil, reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Strain the juice from each through a fine-mesh sieve into separate measuring cups. Add water if necessary until yield from each is at least 1⅓ cups. 2. Meanwhile…

1 Rainbow Recipes We’re all about coloring your plate every day of the week, starting with this Eat-the-Rainbow Chopped Salad with Basil & Mozzarella (right). Lots more at: EatingWell.com/Rainbow 2 30-Day Sustainable Eating Challenge To celebrate Earth Day (April 22), try our daily tips to eat greener and cut down on food waste. EatingWell.com/SustainabilityChallenge 3 Easy Easter Sides Balsamic Roasted Carrots. Garlic-Parmesan Asparagus. We could keep going, but why not hop on over to our website yourself? EatingWell.com/EasterSides GOOD-LIFE GURUS Brighten up your feed this month by following these colorful Instagrammers. @rainbowplantlife For produce inspiration and pretty presentation ideas (like this berry tray), visit vegan blogger Nisha Vora’s feed. You’ll be sure to find great recipes to cook for dinner too. Think Turmeric Chickpea Curry, Green Goddess Pesto Pasta and…

1. Cheesy Potato Skins ACTIVE: 40 min TOTAL: 40 min Serve these savory bites as a side or cut into 1-inch pieces and serve as an appetizer. Refrigerate or freeze the potato flesh to make mashed potatoes another night. Prick 4 large russet potatoes (about 3 lbs.) several times with a fork. Place on a microwave-safe plate and microwave on High for 5 minutes. Carefully flip the potatoes and continue microwaving until soft, 8 to 10 minutes more. Meanwhile, preheat broiler to high. Line a large rimmed baking sheet with foil. Cut the potatoes in half lengthwise and, leaving a ¼-inch border, scoop out the insides (reserve for another use). Brush both sides of the potato skins with 2 Tbsp. extra-virgin olive oil and sprinkle with ½ tsp. salt and…

Sesame Stir-Fry Shrimp & Spinach ACTIVE: 20 min TOTAL: 20 min This recipes calls for buying shrimp that’s already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauce. 2 tablespoons toasted sesame oil1 tablespoon chili-garlic sauce1 tablespoon reduced-sodium tamari1 tablespoon honey2 teaspoons cornstarch2 teaspoons grated peeled fresh ginger1 tablespoon avocado or canola oil1 pound peeled, deveined raw shrimp (21-25 count)1 bunch scallions, cut into 2-inch pieces1 5-ounce package baby spinach2 cups cooked brown rice1 tablespoon sesame seeds 1. Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove. 2. Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp…

Wheat, rice, corn and soy make up around 60% of our diets. And the issue is bigger than mealtime monotony. It puts food security at risk. Think of the 1840s Irish Potato Famine: people relied on potatoes, so when a fungus wiped out these crops in successive years, an estimated 3 million people died or fled. This sort of crisis still happens, like in Kenya, Ethiopia and Somalia, where millions of acres of grains are currently threatened by the worst locust infestation in decades. The Food Forever Initiative is trying to combat problems like these. They launched 2020 for 2020, a campaign to get at least 2,020 chefs to commit to broadening the diversity on their menus this year. When culinary trendsetters champion biodiversity, diners get excited about unfamiliar…

SPINDRIFT SPARKLING WATER 2-17 calories We love the bold, authentic flavor that you get from a squeeze of real fruit—you know, a Strawberry sparkling water that tastes like (gasp) strawberries. SANZO SPARKLING WATER 0-20 calories This real-fruit infused pick offers some of the most unique flavor options on the shelf—like Calamansi, a puckery Southeast Asian cross between a kumquat and a mandarin orange. MINNA LIGHTLY BREWED SPARKLING TEA 0 calories These unsweetened sparkles combine refreshing iced tea with seltzer. The Citrus Black Tea offers subtle touches of orange peel and mango. LAGUNITAS HOPPY REFRESHER 0 calories This bright grapefruit-esque sip isn’t a beer—it’s the brewery’s nonalcoholic bubbly beverage made with Citra, Equinox and Centennial hops. SOUND SPARKLING TEA 0 calories “OMG it tastes like cream soda,” said one taster of…

Barnana Spicy Mango Salsa Plantain Chips The plaintains in these hot chili- and paprika-spiced chips are grown using regenerative farming practices to help restore destroyed land. Exo Cricket Protein Blueberry Vanilla Bars Nutrition and ecology experts alike are chirping over cricket flour, the main protein source in these not-too-sweet bars. It’s gentler on the planet: farmed crickets emit just 1% of the greenhouse gas emissions cows do. PathWater Bye-bye, single-use plastic. This bottled water comes in 100% recyclable aluminum bottles that are sturdy enough to refill and reuse again and again. Beanfields Pico de Gallo Bean Chips These zesty gluten-free chips are made with beans, which use less water to grow than corn, require little fertilizer and enrich the soil with nitrogen. Epic Provisions Bison Bacon Chia Strips Jerky lover? These…

Key to Index & Nutrition Info ■ Recipes are tested in the EatingWell Test Kitchen by at least two people on gas and electric stoves. ■ Testers shop major supermarkets to research availability of ingredients. ■ “Active” time includes prep and time spent tending to food as it cooks and getting it to the table for serving. ■ “Total” time indicates the entire amount of time required for each recipe, start to finish. ■ “To Make Ahead” gives storage instructions to help you plan. If particular nonstandard “Equipment” is needed, it’s listed at the top of the recipe. How We Analyze Recipes ■ All recipes are analyzed for calories, total & saturated fat, cholesterol, carbohydrates, total & added sugars, protein, fiber, vitamins and minerals by a Registered Dietitian using…

Lemon & Fennel Poached Salmon ACTIVE: 15 min TOTAL: 35 min Poaching salmon in an aromatic broth infuses it with flavor while keeping it moist. Cook it with the skin on and keep the simmer gentle to ensure the fish stays intact. 1 medium bulb fennel with fronds (about 1 pound), trimmed and thinly sliced, fronds reserved for garnish½ cup dry white wine1 lemon, thinly sliced, plus wedges for garnish1 clove garlic, thinly sliced1 tablespoon coriander seeds1 tablespoon fennel seeds1¼ pounds salmon fillet, skin-on, cut into 4 portions4 cups water1 teaspoon salt, divided½ teaspoon ground pepper, divided1 tablespoon unsalted butter, cut into 4 pieces 1. Combine sliced fennel, wine, lemon slices, garlic, coriander seeds and fennel seeds in a large high-sided skillet or large pot. Place salmon, skin-side up, on…

Crispy Ham & Pea Shoot Salad ACTIVE: 25 min TOTAL: 25 min Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan. 4 tablespoons extra-virgin olive oil, divided4 ounces diced ham (scant 1 cup)1 tablespoon whole-grain mustard5 tablespoons cider vinegar, divided1 cup peas, fresh or frozen¼ teaspoon ground pepper1 tablespoon chopped fresh tarragon4 cups baby arugula3 cups pea shoots (see Tip)½ cup toasted unsalted sunflower seeds 1. Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add ham and cook, stirring occasionally, until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the ham to a plate. 2. Add mustard to the pan and scrape up any browned bits. Stir in 4 tablespoons vinegar and the remaining 3 tablespoons oil. Add peas…

Honey-Chile Glazed Brussels Sprouts ACTIVE: 10 min TOTAL: 30 min We jump-start these Brussels on a preheated baking sheet to get them roasted quickly. 2 pounds Brussels sprouts, trimmed and halved (about 6 cups)2 tablespoons peanut oil¼ teaspoon salt¼ cup honey1½ tablespoons Sriracha2 teaspoons lime juice1 tablespoon toasted sesame seeds 1. Place a rimmed baking sheet in the oven; preheat to 450°F. 2. Toss Brussels sprouts, oil and salt in a medium bowl. Spread on the hot baking sheet. Roast until browned and tender, 10 to 15 minutes. 3. Meanwhile, whisk honey, Sriracha and lime juice in the bowl. 4. Drizzle the Brussels sprouts with the honey mixture and stir to coat; continue roasting for 5 minutes more. Sprinkle with sesame seeds. SERVES 4: 1 cup each Cal 232…

What food says “home” to you? Roast chicken, fresh bread, salad and roasted broccoli from the garden, because that’s what my mom made when she was being her most mommy-mom and that is what I make when I am home and I’m momming it up. Is there a kitchen tool or gadget you can’t live without and why? For sure! Growing up, a friend of mine, her mom had a KitchenAid mixer and I just thought it was the most exotic thing you could own. Today, mine is in use almost every day. What is always in your fridge? Let’s see: milk and almond milk. Different cheeses. Yogurt. A ton of salad greens. And then whatever veggies are happening, like right now our garden is bursting with broccoli. You…

Aether Beauty Crystal Gemstone Palette These 12 universally flattering eyeshadows, in various nudes and browns, are made with organic coconut oil and shea butter that give them a lush consistency. And the whole thing is zero-waste—meaning the packaging, palette and shadow pans are not only made from recycled materials, but can also go back into the recycling can. ($58; AetherBeautyCo.com) Tata Harper Clarifying Cleanser Prickly pear extract and other botanical ingredients gently exfoliate oil-prone skin, leaving it soft and blemish-free. Like many Tata Harper products, it comes in a recyclable glass bottle. And other components that would usually be made of plastic—like the pump dispenser—are made from sugarcane, a renewable resource. ($72; TataHarperSkincare.com) One Ocean Beauty Eye Revival Marine Cream This eye cream gets raves for its ability to reduce…

I’m scrambling through a patch of Douglas fir on a misty January morning in Oregon’s Willamette Valley, and I’m holding a small miracle in my hand. It’s knobby and muddy and certainly doesn’t look like a miracle, but when I hold it to my nose, extraordinary scents fill my head and little Pop Rocks of pleasure burst in my brain. It’s a white Oregon truffle and it has never had a good reputation. But this little nugget is as aromatic as anything I’ve sniffed in Europe. So I ask Charles Lefevre, the gray-goateed mycologist scampering beside me—who has devoted the past 15 years of his life to promoting Oregon truffles—why they’ve long been snubbed by connoisseurs. In answer, he points to his two four-legged friends hoovering back and forth…