EatingWell Magazine, Nov/Dec 2018

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  • Purple sweet potato pie

    • dinnermints on November 27, 2018

      I didn't rate this, since I subbed coconut milk for the low-fat evaporated milk....and since the latter is much sweeter, the pie suffered greatly. The salt stood out instead, and otherwise the pie was very bland. Too bad; I was really excited to present a purple pie at Thanksgiving, but it's never good when guests say nothing about dessert while eating it. Would test this out again (using the evap milk) before serving to guests.

  • Sweet & spicy steam-fried collard greens

    • dinnermints on November 27, 2018

      Easy and delicious. I'd try cutting down the sugar by a teaspoon next time.

  • Potsticker & vegetable soup

    • csavegetablesfan on December 18, 2018

      This was really good with tatsoi from my csa instead of spinach.

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  • Published Nov 01 2018
  • Format Magazine
  • Page Count 128
  • 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.