Blog Posts by The Editors of EatingWell Magazine

  • Is Your Workout Making You Gain Weight?

    Is Your Workout Making You Gain Weight?By Lisa D'Agrosa, Associate Nutrition Editor, EatingWell Magazine

    I love the pumped-up energy I have after a good workout. Plus I feel stronger--I am this close to being able to do a real pull-up. But if we're being honest, I also love the way exercising helps my body look. There's a certain satisfaction that comes with being able to zip up my skinny jeans easily. So when I'm diligently hitting the gym but my clothes feel like they're actually getting more snug, it can be frustrating to say the least. It turns out, when it comes to exercise, it's possible to get too much of a good thing when it comes to weight loss.

    Related: Breakfast Before or After Exercise--Which Torches More Fat?

    Doing more exercise does not always mean you'll lose more weight. As Karen Ansel, M.S., R.D., originally reported for EatingWell Magazine, exercising too much might sabotage your weight-loss efforts. Logging too many hours at the gym actually yields diminishing returns. Researchers put 61

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  • Last-Minute Thanksgiving Disasters (and Pro Tips to Fix Them Without Freaking Out!)

    Last-Minute Thanksgiving Disasters (and Pro Tips to Fix Them Without Freaking Out!)By Hilary Meyer, Associate Food Editor, EatingWell Magazine

    Even for a seasoned cook, pulling together a Thanksgiving meal can be an anxiety-provoking nightmare. Sure, things can go wrong. (Trust, me, I've had my share!) Maybe you don't have the right cooking equipment or your turkey is still frozen the morning of Thanksgiving. But cooking mistakes--even big disasters--don't have to ruin your holiday meal. There's usually an easy solution that can save dinner. I've collected five of the most common troublemakers--and surefire fixes to ensure your Thanksgiving celebration runs as smooth as…gravy.

    1. No Roasting Pan.
    It's Thanksgiving morning, you don't have a fancy roasting pan and the kitchen store is closed. Don't freak--you have options. Most conventional grocery stores are open the morning of Thanksgiving. Your best bet is to grab an aluminum roaster from the kitchen aisle. Better yet, grab two. A double layer will retain the heat better than a single pan. No grocery stores? No

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  • How to Stay in Your Skinny Jeans During the Holidays

    How to Stay in Your Skinny Jeans During the HolidaysBy Nicci Micco, M.S., Content Director, Custom Publishing & Licensing for EatingWell

    The holiday season can be nutty. Between all the holiday concerts, parties, decorating and entertaining, you may not be quite as in tune with what, and how much, you're eating. Arm yourself with these stay-healthy strategies to maintain--not gain--weight during the holiday season.

    Challenge #1: Hard-to-resist homemade holiday treats.
    Stay-healthy strategy: If decadent holiday treats are your downfall, make room in your diet to eat them. Allow yourself one small treat per day--but plan for it by eliminating something else and be sure to account for the calories. If it's too tempting to keep treats in your house, say "no thanks" next time or, if you do give in, share some with a friend.

    Challenge #2: A decadent buffet spread at your friend's annual holiday party.
    Stay-healthy strategy: Don't graze. With all the nuts, crackers and cheese, veggies and dip, mindless picking can easily add up to a meal's

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  • What Should You Make for Thanksgivukkah? Check Out This Fun, Delicious Menu for Thanksgiving + Hanukkah 2013

    What Should You Make for Thanksgivukkah? Check Out This Fun, Delicious Menu for Thanksgiving + Hanukkah 2013By Breana Lai, M.P.H., R.D., Associate Food Editor, EatingWell Magazine

    For the first time in our lifetime, Thanksgiving and Hanukkah will be celebrated on the same day, Thursday, November 28, 2013. (This won't happen again for another 77,000 years!) For my multicultural family (my dad is Chinese and Buddhist, my mom's a Jewish New Yorker), the convergence of these two holidays is special because both commemorate freedom and gratitude. Another perk of this rare holiday combination means two food-centric meals merge into one delicious menu that honors both celebrations.

    The menu I put together represents a mix of traditional favorites from each holiday that complement each other. While this menu isn't for a kosher meal, you can easily adapt the menu: just swap oil for butter in the Brussels sprouts and take a break between dinner and dessert--something you'll probably want to do anyway to fully savor this "historical" blend of flavors. I'm so excited for this festive

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  • Healthy Ways to Use Your Leftover Pulp from Juicing

    Healthy Ways to Use Your Leftover Pulp from JuicingBy Breana Lai, M.P.H., R.D., Associate Food Editor, EatingWell Magazine

    Juicing is an easy and quick way to get more healthy fruits and veggies into your diet. But what to do with all the leftover juice pulp when you're done? While the bulk of the vitamins and minerals are in your juice, the resulting juice pulp contains almost all of the fiber. Sure, you can always compost those shreds. But we came up with some ways to reduce food waste and get that unused fiber into your diet. Research shows that consuming fiber-rich foods is important for helping to prevent chronic diseases like diabetes and heart disease, and it might boost weight loss by helping you feel full longer after you eat.

    To make use of this fiber from the juicing process, I tested two techniques: stirring it into chili and baking it into bread.

    Don't Miss: See How to Juice With & Without a Juicer
    Healthy Juice Recipes for a Juicer or a Blender

    Based on the pulp created during juicing, I chose recipes that

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  • How to Throw a Holiday Party for $25

    How To Throw A Holiday Party For $25By Hilary Meyer, Associate Food Editor, EatingWell Magazine

    I love hanging out with my friends, but I used to avoid throwing parties at my house mostly because I couldn't justify the expense. You have to buy food, booze and make your house look festive. And it all adds up pretty quickly. (Bah! Humbug!) But I can't expect to be invited anywhere if I can't (or don't) return the favor! So how can I have my fun and throw a party that doesn't bust my budget? I'm going to challenge myself to throw a party for only $25. Can it be done? With a little ingenuity, the answer is yes. Here's how:

    1. Dilute the Booze
    OK, so the most expensive part of throwing a party is buying alcohol. It can add up pretty quickly. Instead of serving your guests the cheapest wine or beer available, consider making a mixed drink. Preferably one that calls for just a little bit of booze mixed with other ingredients (not a martini, for example). A spiced wine punch with plenty of fruit or hot apple cider with a

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  • Fast Steak Fajitas with a Convenient Shortcut

    Fast Steak Fajitas with a Convenient ShortcutBy Wendy Ruopp, Managing Editor of EatingWell

    My husband (lovingly) mocks me sometimes for being a wuss about spicy foods-no extra hot sauce for me, thanks. But these South Texas Steak Fajitas from EatingWell magazine are a hit for both of us. The marinade has all kinds of deliciously fresh ingredients, such as jalapeño peppers, onion, cilantro, beer and lime juice that give the steak layers of taste-bud-popping flavor. Plus it calls for a time-saving shortcut: using bottled Italian dressing to bring together the start of your marinade with just one ingredient. And this recipe is so convenient: you can marinate the meat the night before or in the morning. When you're ready to cook, everything goes on the grill for a few minutes, so by the time the tortillas are heated, the fajita fixin's are ready. Everyone can assemble their own dinner to their own taste, with just as much heat as makes them happy.

    Don't Miss: Easy Mexican Food Favorites

    South Texas Steak Fajitas
    Print,

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  • DIY Oven-Dried Apples and Apple Chips

    DIY Oven-Dried Apples and Apple ChipsDIY Oven-Dried Apples and Apple ChipsBy Stacy Fraser, Test Kitchen Manager at EatingWell

    It's easy to make dried apples and their crispier cousins, apple chips, at home in your oven without a food dehydrator.

    Here's how to do it in a home oven:

    1. Position oven racks in the upper and lower third of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.

    2. Combine 4 cups water and 1/2 cup lemon juice in a medium bowl. (The lemon juice helps prevent browning.)

    3. Using a sharp knife or a mandoline (if you have one), slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a single layer.

    4. Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over;

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  • 4 of the Healthiest Peanut Butters to Eat

    4 of the Healthiest Peanut Butters4 of the Healthiest Peanut ButtersBy Lisa D'Agrosa, Associate Nutrition Editor, EatingWell Magazine

    More than just a sandwich spread, peanut butter deserves a spot on your menu! Its healthy fats, fiber and protein may help you stave off afternoon hunger pangs, says a new study. But not all peanut butter is created equal. Here are our tips for finding the best peanut butter on the shelf.

    1. Avoid Oil
    Many PBs are still made with hydrogenated oils, which improve the texture but add trans fat. Some replaced those oils with palm oil-a better choice, but high in unhealthy saturated fat. Buy PB with no added oils and stir before spreading.

    2. Skip Added Sugars
    Some PBs provide 3 to 4 grams of added sugars (about 1 teaspoon per 2-tablespoon serving). Sugar may be listed as: evaporated cane juice, corn syrup solids, high-fructose corn syrup, molasses, honey.

    3. Be Wary of "Natural"
    It doesn't mean the PB is without added sugars and oils. True natural PB has just peanuts and maybe a little salt (our

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  • Secrets to Creamy Mac and Cheese Without Cream!

    xBy Hilary Meyer, Associate Food Editor, EatingWell Magazine

    Anything draped in a velvety-smooth cream sauce is bound to be delicious. It's also bound to be high in calories and full of saturated fat-which most of us could do without. So before you kiss your mother's recipe for macaroni and cheese goodbye or take your last spoonful of a creamy, comforting soup, consider that you could make the same creamy recipes with WAY less fat and fewer calories by using no cream at all. Yes, really.

    Chef John Ash developed a no-cream cream sauce for EatingWell Magazine made from simple pantry staples as a way to slash fat and calories from dishes that are usually laden with fat. One cup of his Cream Sauce without the Cream has only 159 calories and 0 grams saturated fat. Compare that to 1 cup of heavy cream, which has 820 calories and 55 grams saturated fat.

    Here are our tips to make a cream sauce without cream.

    1. Use Onions and White Wine to Add Flavor
    Fat has a knack for

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