EatingWell Magazine, Jan/Feb 2015

  • Protein power snack

    Protein power snack (page 18)

    from EatingWell Magazine, Jan/Feb 2015 EatingWell Magazine, Jan/Feb 2015

    • Categories: Egg dishes; Snacks; Cooking for 1 or 2; Vegetarian; Low calorie
    • Ingredients: hard-boiled eggs; edamame beans
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Notes about Recipes in this book

  • Spinach & sausage gnocchi

    • mharriman on June 09, 2019

      We liked this gnocchi a lot. It isn’t a gourmet meal but simple to prepare and flavorful.

  • Broiled ginger-lime chicken

    • mharriman on February 16, 2022

      Excellent. I marinated my chicken for six hours which I recommend to give it time to soak up the lovely spices, lime juice, and green onions. Based on reviews from the Eating Well online recipe site, I decided to follow reviewers’ suggestions. I browned my thighs in canola oil for 5 minutes. Then, instead of broiling, I baked them at 400 degrees for 30 minutes. Came out perfect- that cook style did lose the grilled top look and taste. We didn’t miss it. A wonderful addition to our mid- Eastern recipe file. Served with basmati rice salad.

  • Slow-cooker Spanish chickpea soup (Cocido de garbanzos)

    • dinnermints on January 10, 2015

      This was a little bit too much food for a 6qt slow-cooker. That is, it fit in there, but when I added the cabbage, the soup was at the very top of the slow-cooker, and apparently the most one should fill it is one inch from the top. The beans didn't cook all that evenly - maybe use 3/4 lb next time. I'd also try 6 hours on low instead of 4 hours on high. All that being said, the flavor was very good, and my guests loved it.

  • Jason Mraz's avocado green smoothie

    • Astrid5555 on February 20, 2015

      My favorite green smoothie, love the kick from the ginger!

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  • Published Jan 01 2015
  • Format Magazine
  • Page Count 104
  • 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.