EatingWell (1-year auto-renewal)

A delicious balance of cooking and must-have nutrition features, EatingWell is the award-winning magazine where good taste meets good health on every page. Each issue is filled with dozens of delicious and nutritious recipes, smart shopping tips, healthy-in-a-hurry menus and much more! Beautiful color images illustrate never-fail, full-flavored recipes for healthful everyday eating and entertaining.


SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET FOODS –


1) A good magazine - This magazine is like Prevention, there are articles on eating better, different foods and their nutritional value, and so on. I found them all well done and informative. I especially enjoyed in the last issue a large article on faux foods and the differences between getting a loaf of long shelf life bread, the kind most of us eat, or an artisan loaf of whole wheat and the points as to why we should pick the ones with actual food value over convienence.

Most cooking magazines have none to few articles on various topics. Eating Well truly means that - they're telling you about eating well. If you're looking for a magazine with some recipes and more articles that pertain solely to food and their health value then this is one you'll want to check out. I found it a nice change of pace.

As stated in another review. There are very few ads which is amazing and very enjoyable.

They do have the 'recipes that are different' as I like to call it. They had an appetizer of a dried apricot half topped with crumbled blue cheese, pistachios, honey and a little pepper. It sounds interesting and I would probably try it, but I'm pretty sure I won't make it. They did have some I will try out that looked delicious such as another appetizer of sliced beef wrapped around a dab of boursin and thin sliced peppers, sounds excellent.

By 

S. Young (Bountiful, Utah USA)

 , December 26, 2005


2) Tasty, healthy food for folks who have a life - I love this magazine, and am on my third year. The recipes are interesting, healthy and easy to make after a day at work. They don't use fake ingredients, which was my complaint with Cooking Light - I'd rather use real yougurt than fake sour cream for instance. And the recipes don't take all day and 24/7 access to a gourmet supermarket like the ones in Gourmet. The nutrition articles are interesting and walk a sensible middle line between the low fat and the low carb camps. Real food for real life.

By 

KateG (New Jersey)

 , March 20, 2007



Link_