By Wendy Ruopp, Managing Editor of EatingWell Thai food is so flavorful and so full of healthful fresh vegetables–why don’t I cook it at home more? Naomi Duguid’s story “Thai Tonight” in the May/June 2013 issue of EatingWell Magazine helped me realize what I’m missing: a few easy-to-find Thai ingredients. I just need to slow…
By Cheapism.com Like many things in life, preparing and enjoying cheap healthy meals requires just a bit of forethought. Keep your kitchen stocked with staples like canned beans, pasta, brown rice, quinoa, nuts, and frozen veggies. Liven things up with perishables like fresh fruits and veggies from the farmer’s market, lean cuts of meat, low-fat…
By Wendy Ruopp, Managing Editor of EatingWell Quinoa is all the rage these days–and once you’ve made a few quinoa recipes, it’s not hard to see why. It cooks in 15 to 20 minutes, which means it is a truly convenient whole grain, and makes itself at home in lots of different kinds of recipes–soups,…