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EatingWellEatingWell

EatingWell

May 2019

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.

Land:
United States
Språk:
English
Utgiver:
Meredith Corporation
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access_time3 min.
the wonderful world of vegetables

Welcome to our “Eat More Vegetables” issue. The idea is simple. We want to inspire you to love produce. How? Delicious recipes! Some of my favorites from this issue: the zucchini rollatini with smoked mozzarella (yum!), the fennel broiled with Parm and Judith Fertig’s grilled beets with raspberry-thyme sauce. And then there’s the Israeli story focused on the first meal of the day, jammed with—you guessed it—vegetables. If I could, I’d munch the crispy artichokes over labneh every single morning and follow it up with a sabich, an Israeli pita sandwich with roasted eggplant and piles of fresh parsley. I promise, you are about to eat very well!This is our fourth year riffing on this “eat more vegetables” theme. To me it’s fun! (Though my view is admittedly a little…

access_time3 min.
what’s trending @ eatingwell.com

1 Mother's Day MenusGive Mom the morning off on May 12 while you whip up (and clean up!) one of our Mother’s Day spreads. Try one-bowl Blueberry-Ricotta Pound Cake (right), Banana-Chocolate Chip Pancakes or Asparagus Salad Topped with Poached Eggs. EatingWell.com/breakfastinbed2 Potluck PartiesYou’ll be the hit of any Memorial Day bash when you show up with an EatingWell dish, such as Bourbon Chicken Skewers, Deviled-Egg Macaroni Salad or Loaded Cauliflower Casserole. EatingWell.com/potluck3 Fresh MocktailsRaise a glass to spring with pretty, nonalcoholic sips. You’ve gotta try the Minty Melonade, Cucumber-Mint Spritzer and (our favorite) Virgin Layered Strawberry-Mango Margaritas. EatingWell.com/mocktailsYOU ASKED USVictoria Seaver, M.S., R.D., C.D.Digital Meal Plan EditorDo any foods offer sun protection?“Actually, yes! Antioxidants in foods like blueberries, nuts and tomatoes help safeguard skin by absorbing UV rays before they…

access_time6 min.
fire it up!

Shrimp & Pepper Kebabs with Grilled Red Onion SlawACTIVE: 30 min TOTAL: 30 min EQUIPMENT: Eight 6-inch skewersA bag of coleslaw mix is a time-saving meal starter. Here, we make it our own by mixing in grilled red onion and crushed pita chips. A homemade herb-feta dressing both coats the slaw and sauces the kebabs.½ cup chopped fresh parsley⅓ cup chopped scallions⅓ cup crumbled feta cheese3 tablespoons red-wine vinegar⅓ cup canola oil plus 1 tablespoon, divided1 pound raw shrimp (21-25 count), peeled and deveined24 mini bell peppers (15 ounces)1 small red onion, cut into quarters1 10-ounce bag coleslaw mix (with carrots and red cabbage)1½ cups pita chips, crushed1. Preheat grill to medium-high.2. Place parsley, scallions, feta, vinegar and ⅓ cup oil in a mini food processor; blend until mostly smooth.…

access_time3 min.
for the love of flank

GO FOR CORNCorn tortillas’ toasty notes pair perfectly with this sweet and savory taco. Plus, they generally have negligible amounts of sodium.Smoky Grilled Flank SteakACTIVE: 15 min TOTAL: 25 minPreheat grill to medium-high. Combine 1 Tbsp. olive oil, 1½ tsp. each distilled white vinegar and smoked paprika, 1 tsp. brown sugar, ½ tsp. each ground chipotle chile and salt, ¼ tsp. garlic powder and ⅛ tsp. pepper in a small bowl. Rub all over 1 pound flank steak. Grill until an instant-read thermometer inserted in the thickest part registers 120°F for medium-rare, 3 to 5 minutes per side. Let rest for 5 minutes. Slice against the grain.SERVES 4: 3½ oz. eachCAL 211 / FAT 12G (SAT 4G) / CHOL 68MG / CARBS 2G / TOTAL SUGARS 1G (ADDED 1G) /…

access_time3 min.
on a roll

Zucchini Rollatini with Smoked MozzarellaACTIVE: 30 min TOTAL: 1 hr TO MAKE AHEAD: Prepare through Step 6 and refrigerate for up to 1 day.Use a vegetable peeler or mandoline to quickly slice the zucchini into uniform thin strips—this will ensure easy rolling and even cooking.2 large zucchini, trimmed2 teaspoons extra-virgin olive oil½ teaspoon ground pepper, divided¼ teaspoon salt, divided8 tablespoons shredded smoked mozzarella cheese, divided3 tablespoons grated Parmesan cheese, divided1 large egg, lightly beaten1⅓ cups part-skim ricotta1 10-ounce package frozen spinach, thawed and squeezed dry1 clove garlic, minced¾ cup low-sodium marinara sauce, divided2 tablespoons chopped fresh basil1. Position racks in upper and lower thirds of oven; preheat to 425°F.2. Slice zucchini lengthwise to get 24 total strips, about ⅛ inch thick each.KIDS DO3. Toss the zucchini, oil, ¼ teaspoon pepper…

access_time1 min.
sauce it!

Honey-Soy-Ginger GlazeACTIVE: 5 min TOTAL: 5 min TO MAKE AHEAD: Refrigerate for up to 4 days.Combine ¼ cup honey, 2 Tbsp. reduced-sodium tamari, 1 Tbsp. rice vinegar and 1 tsp. grated peeled fresh ginger in a small bowl.SERVES 6: 1 Tbsp. eachLemony Dill SauceACTIVE: 10 min TOTAL: 10 min TO MAKE AHEAD: Refrigerate for up to 2 days.Combine ¼ cup reduced-fat sour cream, 3 Tbsp. mayonnaise, 2 Tbsp. chopped dill pickles, 1½ Tbsp. chopped fresh dill, 1 Tbsp. lemon juice and ⅛ tsp. each kosher salt and pepper in a small bowl.SERVES 4: 2½ Tbsp. eachFruit & Cucumber RelishACTIVE: 20 min TOTAL: 25 minCombine 1 cup chopped strawberries, ¾ cup coarsely chopped orange segments, ½ cup chopped English cucumber, ¼ cup chopped red onion, 2 Tbsp. each chopped seeded jalapeño…

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