Jessie Price, EatingWell’s food editor and author of EatingWell Comfort Foods Made Healthy (November 2008) appeared in an interview yesterday for the Asbury Park Press’ Super Bowl feature on making over game day snacks. The article covers such foods as buffalo wings, potato skins, and drinks: only a taste of what the book itself contains.

Posted: January 29th, 2009 under Cooking, EatingWell.
Comments: 1

With the coldest of the winter months still ahead of us, the temptation to binge on fattening comfort foods is stronger than ever. Combat weight gain and re-shape your waistline post-Holiday Season with The EatingWell Diet (January 2009).

Named “One of America’s Top 10 Healthiest Diets”  by Health Magazine, this book has 150+ delicious, health-conscious, and low-calorie recipes, as well as a 7-step guide to healthy, long-term weight loss.

Here are just two of the guilt-free recipes you can feel good about this winter:  Read more »

Posted: January 26th, 2009 under Cooking, EatingWell.
Comments: none

Tune in this Sunday morning from 6-7am to Weekend Today in New York on NBC to catch a cooking segment from EatingWell’s own Jessie Price. Jessie will talk about the new book, EatingWell Comfort Foods Made Healthy (November 2008) and makeover a delectable green bean casserole, just in time for the holiday season. Find the recipe after the jump.

Read more »

Posted: November 7th, 2008 under Cooking, EatingWell.
Comments: none

This 4th of July, indulge in the American classics - barbeque, potato salad, hearty desserts - without feeling guilty afterwards. EatingWell revises America’s favorite culinary traditions with healthier ingredients, cooking techniques and nutrition guidelines. Here’s a suggestion for an Independence Day meal from EatingWell Comfort Foods Made Healthy, due out this November.

Read more »

Posted: July 3rd, 2008 under Cooking, EatingWell.
Comments: none

We are proud to announce that The EatingWell Diet is the 2008 winner of the James Beard Foundation Award for the Best Cookbook with a Healthy Focus.According to French author, François VI, duc de La Rochefoucauld, “to eat is a necessity, but to eat intelligently is an art.” Providing seven essential steps to healthy eating, this introduction to the VTrim program from Dr. Jean Harvey-Berino, Joyce Hendley, and The Editors of EatingWell brings us one step closer to perfecting this art. Jean Harvey-Berino developed the strategies and tools behind the VTrim plan as the Chair of Nutrition and Food Science at the University of Vermont, where the program was first implemented and its success first proven.

Here’s a peek at the Healthy Diet Recipe Collection:

SIZZLING CITRUS SHRIMP

This super-fast sauté is a lesson in simplicity: all shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve it with whole-wheat couscous and sugar snap peas, steamed tender-crisp.

MARINADE SHRIMP
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined
SAUCE
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt,
or to taste 2 tablespoons chopped fresh parsley

1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Makes 4 servings, about 3/4 cup each. For the comprehensive list of the 2008 James Beard Foundation Awards’ nominees and winners, visit the James Beard Foundation website.

Posted: June 13th, 2008 under Cooking, EatingWell.
Comments: 1

As winter drags on in our neck of the woods (even more snow for Vermont!), BBQ is starting to sound quite good. Here’s a sinless indoor alternative from our forthcoming EatingWell for a Healthy Heart Cookbook (May 2008).

OVEN-BARBECUED PORK CHOPS

11⁄2-13⁄4 pounds bone-in, 3⁄4-inch-thick pork rib chops,trimmed
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1⁄3 cup orange juice
1⁄2 cup barbecue sauce

1. Preheat oven to 400°F.

2. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a
large ovenproof skillet over high heat. Add the pork chops and cook
until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

3. Add the remaining 1 teaspoon oil to the pan. Add onion and cook,
stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring,
until fragrant, 30 seconds. Add orange juice and cook until most of the
liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce.
Return the pork chops to the pan, turning several times to coat with
the sauce.

4.Transfer the pan to the oven and bake until the pork chops are barely
pink in the middle and an instant-read thermometer registers 145°F,
6 to 10 minutes. Serve the sauce over the pork chops.

MAKES 4 SERVINGS.

PER SERVING:
270 calories;
10g fat (3g sat, 5 g mono);
69mg cholesterol; 17 g carbohy drate;
26g protein; 1 g fiber; 547 mg sodium;
473mg potassium.
NUTRITION BONUS: Selenium (57% DV), Vitamin C (25% DV).

Posted: March 25th, 2008 under Cooking, EatingWell.
Comments: none