Health News Channel - Healthy Living

6 Foods With As Many Antioxidants As Green Tea

Variety is the name of the game when it comes to antioxidant intake.

Read more: 6 Foods With As Many Antioxidants As Green Tea

5 Supplements You Should Keep in the Fridge, According to Dietitians

Some types of supplements stay fresher, taste better and are more effective when kept in cooler temps.

Read more: 5 Supplements You Should Keep in the Fridge, According to Dietitians

The 6 Best Pantry Staples for Better Heart Health, According to Experts

Yes, even your pantry can hold heart-healthy foods.

Read more: The 6 Best Pantry Staples for Better Heart Health, According to Experts

I’m a Lifelong Vegetarian—These 8 High-Protein Foods Are Always In My Shopping Cart

They're nutritious, versatile and have plenty of staying power.

Read more: I’m a Lifelong Vegetarian—These 8 High-Protein Foods Are Always In My Shopping Cart

Our 23 Most Popular Make-Ahead Dinners

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek,

If you’re in the market for a delicious dinner that you can make ahead of time and enjoy later, you’re in luck with this list of our most popular make-ahead dinner recipes. Our readers keep coming back to these dishes, and we hope you will too! Try out our Sweet Potato & Black Bean Chili or our Black Bean-Quinoa Bowl for a convenient and nutritious dinner that will taste just as good as the day you made it.

Save to MyRecipes

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for EatingWell.

Weight-Loss Cabbage Soup

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek,

Loaded with cabbage, carrots, bell pepper and tomato, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.

Sweet Potato & Black Bean Chili

Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay Clarke

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.

Black Bean–Quinoa Bowl

Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it with pico de gallo, fresh cilantro and avocado, plus an easy hummus dressing to drizzle on top.

Cauliflower Rice-Stuffed Peppers

Overhead view of a baking dish of Cauliflower Rice-Stuffed Peppers recipe

Swapping white rice for cauliflower "rice" makes for a lower-calorie, lower-carb alternative to traditional stuffed peppers. The riced cauliflower is hearty and won't turn to mush during baking.

Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these flavorful grain bowls and store them in lidded containers to stash in the fridge for easy, healthy grab-and-go lunches all week long.

Cumin Chicken & Chickpea Skillet

Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling

This quick, protein-rich chicken skillet recipe draws flavor inspiration from shawarma with spices like cumin, paprika and pepper. Make a double batch and freeze it for a quick, healthy dinner. Serve with couscous and steamed broccoli.

Vegan Superfood Grain Bowls

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwaveable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.

Shrimp Cauliflower Fried Rice

Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey

Amp up your veggie servings with this healthy cauliflower fried rice for a quick low-carb dinner. To make this ahead or store leftovers, refrigerate the finished dish in an airtight container for up to three days.

Curried Chicken & Chili-Lime Chicken

Save time and maximize your efforts by mixing up two separate chicken marinades and cooking multiple recipes at once. This simple but flavorful meal-prep chicken dinner idea lets you cook ahead and not be bored with your choices by mid-week. Both recipes are roasted together on a baking sheet; a foil barrier keeps them separate. Make this base chicken recipe and use it to create the Meal-Prep Chili-Lime Chicken Bowls & Meal-Prep Curried Chicken Bowls (see associated recipes) for lunch or dinner this week.

Vegetarian Enchilada Casserole

vegetarian enchilada casserole

Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo.To make ahead, assemble the casserole through Step 2. Cover and refrigerate for up to 24 hours, then bake as directed.

Zucchini Lasagna Rolls with Smoked Mozzarella

Zucchini Lasagna Rolls with Smoked Mozzarella

This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that's fun for the whole family. This is a great recipe for kids to help make! To make ahead, refrigerate the filling for up to 1 day and then assemble and bake.

Crispy Chickpea Grain Bowl with Lemon Vinaigrette

Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.

Spinach & Feta Turkey Meatballs with Herbed Quinoa

With a variety of flavors and textures (and a whopping 30 grams of protein!), these meal-prep bowls will keep you fueled all afternoon. Look for premade tzatziki near the specialty cheeses and dips at your grocery store, or make your own.

Sweet Potato, Kale & Chicken Salad with Peanut Dressing

Ali Redmond

These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast.

Roasted Root Veggies & Greens over Spiced Lentils

Ali Redmond

This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.

Chipotle-Lime Cauliflower Taco Bowls

Ali Redmond

A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa. To make ahead, prepare through Step 3 and refrigerate for up to 4 days.

Freezer Bean & Cheese Burritos

Greg Dupree; Emily Nabors Hall (food); Phoebe Hauser (props)

This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.

Shepherd's Pie with Cauliflower Topping

Shepherd's Pie with Cauliflower Topping

In this easy shepherd's pie recipe, we keep the carbs in check by using creamy mashed cauliflower in place of mashed potatoes. The ground beef filling is cooked in the same skillet used for baking the pie, making assembly (and cleanup) a breeze.

Easy Chicken Enchilada Casserole

Katie Webster — Katie Webster

Casseroles make perfect meal-prep dinners, and this enchilada version is no exception. The whole casserole can be built and left to hang out in the refrigerator for up to three days—just throw it in the oven on a busy night and you have a healthy, easy dinner on the table in no time. This recipe is great when you don't have any canned sauce on hand; just season crushed tomatoes with spices and salt for an instant enchilada sauce.

Slow-Cooker Creamy Lentil Soup Freezer Pack

Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth.

Chicken Caesar Pasta Salad

This scrumptious and healthy salad combines elements of Caesar salad, pasta salad and chicken salad for an easy weeknight dinner that comes together in less than 30 minutes. To make ahead, prepare through Step 3 and refrigerate for up to 2 days.

Chicken Freezer Burritos

Transform leftover chicken into a hearty burrito filling! You will be thrilled to have a stash of frozen burritos on hand that you can microwave for an instant healthy lunch or on-the-go dinner for a busy night.

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

Ali Redmond

This veggie burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. The burger patties and tahini ranch sauce can be made in advance. Prepare through Step 3; cover separately and refrigerate for up to 24 hours.

Read more: Our 23 Most Popular Make-Ahead Dinners

7-Day No-Sugar High-Fiber Meal Plan for Insulin Resistance, Created by a Dietitian

Skip the added sugar and add more fiber to your meals and snacks to help improve your insulin resistance.

Read more: 7-Day No-Sugar High-Fiber Meal Plan for Insulin Resistance, Created by a Dietitian

Is It Okay to Eat Cheese If You Have Heart Disease? Dietitians Settle the Debate

Plus, the most heart-healthy ways to add cheese to your eating pattern.

Read more: Is It Okay to Eat Cheese If You Have Heart Disease? Dietitians Settle the Debate

Jesse Daniel Has ‘Dipped’ Into a Full-Time Commitment to Fitness

Jesse Daniel is now eight years sober and living his best and fittest life ever. Through his musical , the 33-year-old country singer has found a way to transform addiction’s darkest moments into “Gray”—and eventually, he hopes, platinum. The Northern California native’s career has been revitalized, with the help of a renewed focus on fitness […]

Read more: Jesse Daniel Has ‘Dipped’ Into a Full-Time Commitment to Fitness

Liver King Arrested in Austin After Threatening Joe Rogan in Disturbing Instagram Videos

Brian “The Liver King” Johnson has been arrested in Austin, Texas, after a string of concerning Instagram posts showed him making physical threats against podcast host Joe Rogan, leading to his detention. Hopes were dashed this week for anyone who thought that Brian Johnson might find a level of inner peace following his recent Netflix […]

Read more: Liver King Arrested in Austin After Threatening Joe Rogan in Disturbing Instagram Videos

15 Hydrating Salads for Summer

Reviewed by Dietitian Jessica Ball, M.S., RD

Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Drinking enough water each day is key for your overall health, but what if you’re looking for other ways to stay hydrated? These summer salads could help. Our flavorful recipes feature hydrating ingredients like tomatoes, watermelon and tuna that have high water content and could make a difference in your daily intake. Try fresh bites like our High-Protein Creamy Cucumber Salad or our Watermelon & Goat Cheese Salad with Citrus Vinaigrette for a delicious way to stay healthy this season.

Save to MyRecipes

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for EatingWell.

High-Protein Creamy Cucumber Salad

Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Hannah Grennwood.

This high-protein cucumber salad features cottage cheese as its creamy base, replacing the traditional mayonnaise or sour cream. Crisp cucumber slices are folded into the mix for a light yet satisfying texture packed with protein. This salad makes a perfect cooling side dish for summer meals.

Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette

Ali Redmond

Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. It’s best served right away, as the cucumbers tend to release water over time, which can dilute the vinaigrette.

Watermelon, Cucumber & Feta Salad

watermelon salad

Here's a healthy salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you'll want to serve at all your summer BBQs.

Cucumber, Tomato & Feta Salad with Balsamic Dressing

Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

This Greek-inspired tomato salad is packed with fresh veggies and flavor-boosting ingredients, like balsamic vinegar, Kalamata olives and crumbled feta cheese. This delicious salad takes just 15 minutes to make, and while you could eat it right away, it tastes even better the longer it sits, so plan to leave at least an hour of marinating time before serving.

Arugula & Cucumber Salad with Tuna

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Spicy baby arugula complements crisp Persian cucumbers and celery in this refreshing salad. Italian Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Niçoise olives or Kalamata olives work well too.

Chopped Power Salad with Chicken

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek

Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Ali Redmond

In this watermelon and goat cheese salad, the contrasting flavors and textures of crisp, sweet melon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Crunchy Chopped Salad

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

This chickpea-cabbage salad features carrots and cucumbers, giving it a quartet of ingredients that all begin with the letter “C”! This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut. Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.

Cucumber Chickpea Salad with Feta & Lemon

Photographer: Rachel Marek, Food Stylist: Annie Probst

This cucumber chickpea salad with feta and lemon is tangy and refreshing. You can enjoy it on its own or toss it with greens for an easy lunch or dinner.

Cucumber-Blueberry Spinach Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

This spinach-blueberry salad has the perfect balance of sweet and tart flavors, complemented by refreshing cucumber slices and creamy goat cheese. Champagne vinegar adds a mild, delicate touch that pairs beautifully with summer fruit. You can use white-wine vinegar instead; simply reduce the amount by a teaspoon to maintain the balance of flavors, as it has a sharper taste.

Carrot-Cucumber Salad

Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Breanna Ghazali

Carrot salads are refreshing, and this one—with cucumber, red onion and a zesty cilantro-chile vinaigrette—is sure to become a new favorite. It’s excellent served with grilled fish.

Chickpea Tuna Salad

Photography / Caitlin Bensel, Food Styling / Ruth Blackburn — Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

This chickpea tuna salad with capers, feta and cucumber makes for the perfect lunch to pack for work or school. You can prep the salad the night before (just be sure to keep the spinach separate and dress the salad right before serving).

Apple-Cranberry Spinach Salad with Goat Cheese

The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad.

Tomato, Watermelon & Avocado Salad

Enjoy this refreshing healthy salad recipe as a side dish or dice the tomatoes, watermelon and avocado smaller (1/2- to 1/4-inch pieces) and serve as a condiment for grilled fish, shrimp or chicken.

Read more: 15 Hydrating Salads for Summer

This Loaded Summer Squash Casserole Is the Side Dish We Can’t Stop Making

This loaded summer squash casserole is a comforting dish packed with yellow squash, sharp Cheddar cheese, scallions and crispy bacon. Baked until bubbly and golden, it’s a perfect way to use up an abundance of summer squash. It can be served as a hearty side alongside grilled meats like chicken, pork chops or steak. For a lighter vegetarian meal, pair it with a fresh tomato salad or a bowl of chilled gazpacho.

Read more: This Loaded Summer Squash Casserole Is the Side Dish We Can’t Stop Making

Page 6 of 10