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EatingWell September 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.

United States
Meredith Corporation
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10 Edições


2 minutos
editor’s letter

In my fantasy world, I’d make a salad from mixed greens straight from the garden every night. Reality: I do eat a lot of salads. The greens? Most of them arrive from the grocery in a plastic tub or bag, clean and ready to go. Maybe that’s less romantic, but the convenience is unbeatable. And no matter what kind of greens I buy, they make me feel good, because they’re delicious and healthy. For this convenience-themed issue, on page 82 we look into the story behind how mixed greens took down iceberg lettuce and came to dominate produce departments everywhere (and in turn became my personal favorite convenience food!). When you stray beyond the produce section and move into the aisles lined with packaged foods—you know, all the ones from jarred…

2 minutos
what’s trending @eatingwell.com

1 Healthy Tailgating It takes energy to cheer on your favorite players—peewee or pro! Bring along plenty of shareable pre-game noshers, like Sriracha-Buffalo Cauliflower Bites (right) and Touchdown Tortilla Wraps. Eating​Well.com/TailgatingFood 2 Lunches You’ll Love Browse our fast fall meals—like Spicy Ramen Cup of Noodles in a mason jar. Plus lots of lunchbox ideas for those of us sending kids back to school. Eating​Well.com/Lunch 3 A Month of Mediterranean The Mediterranean diet is among the healthiest in the world. Get our best recipes, from Hummus & Greek Salad to Vegetarian Spaghetti Squash Lasagna. Eating​Well.com/Mediterranean MEET THE GOOD-LIFE GURUS Follow these Instagrammers for help simplifying back-to-school this year. @aimeebourque If you need tips on kitchen organizing, effortless hostessing or homesteading (yes, quite the array of skills!), Aimée Wimbush-Bourque is your girl. This mom of three, cookbook author and Nova Scotia-based…

3 minutos
eating well

Editor-in-Chief JESSIE PRICE FOOD & TEST KITCHEN Food Editor JIM ROMANOFF Food Features Editor CAROLYN MALCOUN Senior Food Editor DEVON O’BRIEN Test Kitchen Manager BREANA KILLEEN, M.P.H., R.D. Lead Recipe Developer ADAM DOLGE NUTRITION Nutrition & Features Editor SHAUN DREISBACH Associate Nutrition Editor JULIA WESTBROOK Nutrition Consultant EMILY LACHTRUPP, M.S., R.D., C.D. ART & PRODUCTION Creative Director JAMES VAN FLETEREN Managing Editor WENDY S. RUOPP, M.S. Photo Director MARIA EMMIGHAUSEN Senior Designer CAREY BASS Production Designer JOLEE MAIN Associate Editor LUCY M. CASALE Research Editor ANNE TREADWELL Editorial Assistant RACHEL STEARNS Production Director KENT POLLPETER Senior Production Manager ADAM PEUSE Advertising Production Supervisor PAIGE DEBONT Quality Director JOSEPH KOHLER EATINGWELL.COM & COOKINGLIGHT.COM Director, Content Strategy, Food MICHELLE EDELBAUM Digital Content Manager ASHLEY KAPPEL Executive Editor PENELOPE WALL Senior Digital Food Editor MEGAN STEINTRAGER Digital Nutrition & News Editor LISA VALENTE, M.S., R.D. Meal Plan Editor VICTORIA SEAVER, M.S., R.D., C.D. Associate Editor JAIME MILAN Social Editor SOPHIE JOHNSON Fellows ALLY SORRELLS, LAUREN WICKS CONTRIBUTORS Bruce…

2 minutos

Recipe Feedback I had been a subscriber to Cooking Light magazine for, oh… maybe 10-15 years? I was so sorry to hear they were stopping publication and were morphing with EatingWell magazine. I got my first copy in January, and it was quite different than what I had been used to. With every edition of my Cooking Light issue, I would go through the magazine and bookmark recipes that interested me or piqued my curiosity. That first issue of EatingWell, for me, was heavy on informational content and light on things I thought I’d actually prepare. Well, I’m excited to say that this past June’s issue of EatingWell has quite a few pages bookmarked for foods and meals I’m excited to try. I’m getting more used to reading the articles, and…

1 minutos
soothe operators

There’s a reason you can’t come within 5 miles of a spa without encountering this green guy. Cucumbers are incredibly hydrating—they’re about 95% water—and contain phytonutrients called lignans that reduce inflammation and have a soothing effect when applied to skin. A study published in the Journal of Aging Research & Clinical Practice found that the fruit (yep, it’s a fruit) combats swelling and irritation. Cucumber can also be used as a moisturizer and has even been shown to reduce the appearance of fine lines. Best of all: it doesn’t just work its magic on your skin (cue the cuke slices over eyes). Evidence suggests that eating cucumber produces similar benefits, as well. Cool. “This ‘stadium of cucumbers’ was inspired by the classic 1952 Life image by J.R. Eyerman of people in…

2 minutos
meals in minutes

Fish Tacos With Kiwi Salsa ACTIVE: 35 min TOTAL: 35 min The key to perfectly golden, crunchy fish is patience—let your oil get nice and hot before you add in the battered pieces. Dip an instant-read thermometer into the oil to make sure it’s up to temp before you get cooking. 1 cup thinly sliced red cabbage1 tablespoon rice vinegar1 cup diced peeled kiwi2 tablespoons finely diced red onion1 tablespoon chopped fresh cilantro1 tablespoon lime juice1 teaspoon finely chopped jalapeño pepper, plus slices for garnish¾ cup white whole-wheat flour, divided1 teaspoon baking powder¼ teaspoon salt plus a pinch, divided½ cup Mexican lager8 ounces skinned center-cut firm white fish, such as cod2 cups corn oil8 corn tortillas, warmed 1. Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño…