Living Well Blog

May 30, 2018
This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day. Ingredients  8 cups cubed seeded watermelon, (about 6 pounds with the rind), divided  1 cup water, divided  1… See more
May 23, 2018
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems. Ingredients  Marinara Sauce 2 teaspoons extra-virgin olive oil… See more
May 3, 2018
Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it's made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado. Ingredients  1 1/2 cups very thinly… See more
May 3, 2018
This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa, it's particularly pretty. Ingredients 3/4 cup wild rice
1/2 cup… See more
May 2, 2018
This delicious guacamole recipe replaces half the amount of high-calorie avocado in a traditional guacamole recipe with a stealth, low-calorie vegetable—zucchini—to cut 100 calories and 6 grams of fat so we can eat more guacamole with fewer calories. We use the microwave to cook the zucchini until… See more
April 25, 2018
Lots of colorful vegetables and salsa make this cheesy panini prettier than any grilled cheese you've ever seen. The small amount of Cheddar cheese in this sandwich goes a long way because it is shredded and sharp. Serve with a mixed salad and you've got a delightful lunch or light supper. If you… See more
April 11, 2018
EatingWell's updated version of creamed spinach has a low-in-fat cream sauce that's rich with Parmesan cheese and nutmeg.
Ingredients  2 teaspoons extra-virgin olive oil 1/4 cup minced shallot, or red onion 10 ounces fresh spinach, tough stems removed 1 tablespoon butter… See more
April 11, 2018
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts… See more
April 4, 2018
Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.   Ingredients  4 stalks celery, trimmed and cut in half crosswise 2… See more
March 28, 2018
These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra gooey and good with marshmallows, nuts and chocolate chunks on top.  Ingredients 1 cup less 1 tablespoon all-purpose flour
1/4 teaspoon baking powder… See more
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