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EatingWell Magazine, Sep/Oct 2015

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Notes about this book

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Notes about Recipes in this book

  • Chocolate-beet cupcakes with cream cheese frosting

    • VeryVigario on July 03, 2018

      Was not very sweet... Will eat for breakfast for next few days, but not as dessert. Kind of had an earthy taste

  • Red flannel hash

    • dinnermints on December 13, 2015

      Pretty good. I made a double recipe and served as a main course with an egg or two on top and a side salad. Beets could maybe steam a little longer.

  • Spinach & tuna noodle casserole

    • jumali on September 23, 2015

      This was surprisingly delicious. Not too tuna-y. I used fresh spinach, and I imagine the frozen spinach would have made it less appetizing. I'll definitely make this again, perhaps substituting Parmesan cheese for the cheddar. The topping was this recipe's single weakness.

    • Aggie92 on April 13, 2016

      We really liked this slightly unconventional version of tuna casserole. Only made a half-recipe since it's just two of us. Used frozen spinach (a 10-oz. bag) and thought it was just fine. Also made the topping with panko, extra-sharp cheddar cheese and sprayed it lightly with canola cooking spray so that it would brown up nicely. Will gladly make again.

  • Pesto chicken & cannellini bean soup

    • dinnermints on October 08, 2015

      Delicious! This method really made the broth taste homemade. I wouldn't put the pesto into the soup pot, but swirl it into the individual servings (I used about a tablespoon).

    • Laura on December 11, 2017

      You've got to love how healthy this is because there's not much else to love about it. Without the pesto and parmesan, it is absolutely tasteless and pretty unattractive. By the time you've added enough pesto and parmesan to make it edible it's lost the healthy aspect. I won't be making this again.

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  • Published Sep 01 2015
  • Format Magazine
  • Page Count 96
  • 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.