EatingWell Magazine, Mar/Apr 2012

  • Oatmeal and flax cranberry cookies (page 1)

    from EatingWell Magazine, Mar/Apr 2012 EatingWell Magazine, Mar/Apr 2012

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: butter; ground cinnamon; whole wheat flour; rolled oats; flaxseed meal; flaxseeds; dried cranberries
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Notes about Recipes in this book

  • Rice, cheddar & spinach pie

    • ecasey830 on July 25, 2020

      A little bland. Would use a really sharp cheddar and maybe had some hot sauce or sriracha in the future

  • Roasted lemon-Parmesan cauliflower with capers

    • mharriman on May 12, 2020

      We liked this treatment of roasting cauliflower a lot. The roasted lemon mixed with the cauliflower enhances the flavor of the cauliflower. Will repeat.

  • Pink salmon cakes with cilantro pesto

    • mharriman on August 27, 2019

      This was an easy recipe and produced tasty salmon cakes. We liked the cilantro pesto. It does a nice job of dressing up the cakes. I made the sautéed bell peppers as recommended and they were a great accompaniment. This is a recipe you can prep ahead earlier in the day and cook on the stove 8 minutes before serving time.

    • chawkins on October 04, 2020

      Very good salmon cake and pesto, though I still prefer Sheila Lukins’ deviled salmon cakes which have a lot of vegetables mixed in. This is a lot healthier though, a lot less mayonaisse and bread crumbs.

    • ashallen on May 23, 2022

      These were easy to make and held together well during cooking. I substituted parsley for cilantro, used full-fat mayonnaise, and served with ranch dressing instead of the cilantro pesto. Perhaps for that reason, I didn't love the mace flavor in these (though I can be picky about mace in general). My favorite salmon cakes to date are still the salmon croquettes in Jubilee (not as healthy, however!).

  • Lisa's granola

    • jaelsne on August 04, 2024

      This recipe is delicious! Though not calorie-free, it is not too sweet and full of good nutrients. The recipe makes enough to fill two cookie sheets.

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  • Published Mar 01 2012
  • Format Magazine
  • Page Count 88
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life.

We speak to a new generation of intelligent, demanding consumers who are passionate about both their food and their health—and conscious of how their choices impact the environment and their communities. Our readers understand the intimate links between good food and wellness, vitality and happiness. They make health and flavor a priority in their lives and EATINGWELL helps them do so.

At a time when food is at the center of society-wide controversy and health concerns, EATINGWELL serves up authoritative, science-based advice on how to shop, cook and eat confidently, and provides delicious answers to the daily question, "What's for dinner tonight?"

Our trustworthy nutrition advice is easy to follow and our delicious recipes are tested over and over so that anyone can make them at home. EATINGWELL is all about "eating well" every day.