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EatingWell Magazine
EatingWell Magazine
EatingWell Magazine

EatingWell Magazine

EatingWell Magazine provides the information and inspiration you need to make healthy eating a way of life.

40+ Recipes from the March/April 2015 Issue of EatingWell

Asparagus Salad Topped with Poached Eggs

Baked Chicken with Tarragon & Dijon Mustard

Salmon & Roasted Vegetable Salad

How to Start Juicing: 7-Day Juice Plan to Add More Fruits and Vegetables to Your Diet

A Buyer's Guide to Milk Alternatives. See the nutrition comparison between goat, cashew, rice, hemp, almond, oat, soy and coconut milks.

Grilled Tuna with Olive Relish. Make it a meal: Serve with grilled vegetables and steamed new potatoes.

Roast Chicken with Creamy Dill & Leek Sauce, to super-savory Baked Chicken with Tarragon & Dijon Mustard and Italian-inspired Chicken Saltimbocca, these recipes will have you reaching for the herbs on your next trip to the store.

The EatingWell Menu Planner makes it simple to eat well every day. With this easy-to-use tool, you can create daily or weekly menus with your favorite recipes from (or your own favorite recipes and foods) and print convenient shopping lists based on your selections.

Sandwiches, salads, bento boxes and more healthy, low-calorie lunch recipes.

Indian-Inspired Cashew Salmon with Apricot Couscous and a Lemon-Cumin Yogurt Sauce

Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

Roasted Poblano Chiles with Onion (Rajas) - so good on quesadillas, tacos and with steak.

Enter to win a trip for two to Wanderlust Vermont in June, valued at $4500!