I am a huge fan of magazines and get a ton delivered each month, so many that a) there is no place to put them in my apartment (think small, no tiny, but I like to use the word cozy) and b) it takes serious effort on my part to read them all. Gourmet, Bon Appetit, Real Simple, New York Magazine and Elle just to name a few but the one magazine I never skip an issue of is Cooking Light. The combination of health and exercise tips along with travel, cooking techniques and of course good and “good for you” recipes is perfect. Their mantra is not diet or restricted lifestyle but living healthy and practicing moderation.
This month’s magazine is a must read just like every month but once in a while they put out an issue that is also must keep and that is how I feel about the January/February issue. Here are a couple of articles and recipes that I loved…
Eating Smart
Eating Smart gives a close up view of Omega 3 and lists even more reasons why you should up your intake.
Body Boosters
This article was by far my favorite. Almost all the recipes are fabulous and each one offers certain health benefits. The Wild Rice and Barley Salad is packed with vitamins B6, E and folate making it heart healthy, the Butterscotch Pudding is full of calcium to strengthen bones and the Broccoli with Two-Cheese Sauce is brain food. It’s also a recipe I think would be great for kids who aren’t big fans of vegetables. Let the cheese disguise the broccoli!
Lighten Up
This article is always great as it focuses on a recipe that is usually bad for you and transforms it into a lighter version. This month’s recipe is Party Bean Dip with Baked Tortilla Chips. Perfect for entertaining football parties!
Menu of the Month
Stay at home this Valentine’s Day and make this beautiful menu for 2 for your loved one.
World of Soup
Soups and stews define my winter menu repertoire and these new ones are great additions to the usual chicken noodle and minestrone.
Superfast
Super fast Weeknights makes finding an excuse not to cook very difficult as all the recipes are delicious and can be made in 20 minutes.
Start the year off right and get your own subscription to Cooking Light!
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