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Impressions on Eating Well Magazine

  • t

what do you think? worth the subscription?

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  1. Definately. I love it. Made the carrot cake and the thai beef salad from last months issue and both were amazing. Lots of good Nutrition information and minimal advertisment. Whats not to love??

    1. k
      klumppilston

      Absolutely. We've been getting it for about a year now, and I've found quite a number of recipes that have become part of our regular rotation. I think most of the articles are well-written and informative, and I like the fact that they keep most of the recipes low in fat and other nasties without relying on weird ingredients like "fat-free cheese" or "fat-free sour cream". I'd rather eat less of the real thing than more artificial stuff.

      1. I like the magazine and do read it from cover to cover when I get my issues. I occasionally make some of the recipes and have found them to be above average. I would suggest a subscription to at least try it out for a year.

        With that said, I am finding that with each issue, the recipes don't seem very inspired. For example, I believe it is the latest issue that has a bunch of salad recipes. I didn't find any of them appealing or interesting enough to try, and I'm a big salad person.

        In my opinion, and I'm sure people will disagree with me, the recipes in general seem to be heading in this direction, particularly with their regular contributors. I've also found some of the recipes to be rather bland if you follow them to the letter. I made a lentil salad from a few issues ago and there was more texture than flavor.

        This hasn't been enough to stop me from subscribing because I look to this magazine for more healthy recipes (and the articles) instead of groundbreaking new recipes.

        1. I've only seen this mag once (someone in my vanpool was reading it one morning). There was an article saying that canned vegetables are sometimes more nutritious than fresh, since the fresh veggies have been sitting out for days, losing their nutition, while the canned are quickly processed, saving it. I didn't see a lot of sources named, and they were talking about nutritional concepts beyond what you see on the back of a can (Vitamin A, C, E, Iron, Fiber, Sugar, etc.). Incidentally, every canned vegetable I've ever looked at has virtually no vitamins.

          Anyhow, I am interested in going beyond the back of a can for nutrition concepts, but can I trust this magazine? I'm not a big recipe trading guy, but I like new concepts and combinations. Are the recipes inventive enough to give me new ideas?

          2 Replies
          1. re: rudeboy
            c
            curiousbaker

            Don't know too much about it, but canned tomatoes are frequently noted to have higher nutritional value than most out of season fresh tomatoes (given the quality of those, it's not surprising.) Also, lycopene is one the nutrients that apparently is more available if cooked, so the cooking part of canning tomatoes isn't necessarily a disadvantage. But I haven't heard of any other canned product outweighing fresh on nutrition. Frozen products can sometimes, I believe.

            1. re: curiousbaker

              Canned tomatoes are the only canned vegetables that I use for soups and pasta sauces. Trader Joe's No Salt Added are the best...better than the San Marzano imported from you-know-where.

              Frozen vegetables retain their nutient value best because they are processed near the growing site shortly after harvesting.

          2. I got a free issue of EatingWell (sic)and have not totally digested it (pun intended). I do subscribe to Cook's Illustrated and Cuisine at home. Do I need another 6 issues per year mag...the jury is still out. I may give a gift subscription at Christmas time to my son-in-law who also cooks. In fact, the entire family of 5 cook. That includes 3 teenagers.

            If your looking for recipes for free other than the internet, subscribe to the quarterly Kraft Food publication, "food & family." I'm not advocating the use of all the products cited in the recipes, I'm advocating the consideration of the recipe concepts and using some imagination for substituting some of the packaged goods. You can subscribe at the company website.

            The Spring issue has articles like 'the power of fresh herbs', 'succulent roast chicken', 'eggs beyond breakfast', 'celebration cakes', and much more. Did I mention that the publication is FREE? Kraft does not send me any junk mail due to my subscription.