EatingWell Magazine, May/Jun 2014

  • High-protein breakfast tacos

    High-protein breakfast tacos (page 16)

    from EatingWell Magazine, May/Jun 2014 EatingWell Magazine, May/Jun 2014

    • Categories: Sandwiches & burgers; Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Mexican; Vegetarian
    • Ingredients: eggs; cheddar cheese; black beans; corn tortillas; salsa
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Notes about Recipes in this book

  • Apricot Bavarian cream cake

    • chawkins on June 05, 2014

      Wonderful cake, good spring time dessert. I did not use all the syrup to moisten the cake, worrying that the cake might get too soggy and I would not be able to move it for the assembly. Next time, I'll use all the syrup and move the cake with a big spatula. I had about 3/4 cup of the mousse leftover.

  • Persian cucumber salad with lentils & sprouts

    • csavegetablesfan on November 17, 2018

      This recipe is in the Eating Well Vegetables cookbook.

    • dinnermints on June 03, 2019

      Excellent way to take advantage of some Armenian cucumbers I picked up at the farmers' market. I doubled the recipe for a larger six portions for dinner, subbed thinly sliced fennel for half of the cucumber (didn't want to use up ALL of the cukes), and used fennel fronds instead of dill. And, used some sort of frilly red mustard leaves instead of microgreens. Served over a bed of kamut. Refreshing!

  • Apple, carrot & cabbage chopped salad

    • Lisentric on December 20, 2025

      The flavor of this salad was mild even with the cumin and cinnamon. Don't skip the lime, and also benefited from a bit of salt & pepper. I didn't have cilantro and subbed in parsley instead. Maybe the flavor would have popped more with the cilantro. I would make this again.

  • Korean pork & kimchi fried rice

    • Lisentric on June 07, 2026

      This was very tasty! I used the spicy kimchi mix which lent a nice amount of heat along with the gochujang. I would make this again.

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  • Published May 01 2014
  • Format Magazine
  • Page Count 92
  • 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.