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EatingWell Magazine, Nov/Dec 2016

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Notes about this book

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Notes about Recipes in this book

  • Chicken, barley & mushroom soup

    • jumali on December 07, 2016

      I love mushrooms, but there were just too many in this soup, and the texture was unappealing. I also found it very frustrating to cut raw chicken into quarter inch pieces. The soup could be improved by halving the mushrooms, doubling the barley, and increasing the liquid as needed.

  • Orange-caraway glazed carrots

    • maryfa on August 26, 2017

      Delicious and easy. I would make this for company. Terrific without the orange zest.

  • Brassica salad

    • dinnermints on January 22, 2017

      Love the orange and apricot in this to contrast with the brassica veggies. It took much longer to make than the 35min indicated on the recipe, but was delicious.

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  • Published Nov 01 2016
  • Format Magazine
  • Page Count 140
  • 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 healthóand 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.