Plus the healthy snacks that keep her energized. Kristina Bumphrey/SHE Media/Getty Images Want to know how chicken potpie became what we know and love? Or how shrimp and grits developed into a Southern American staple? Photo:Kristina Bumphrey/SHE Media/Getty Images EatingWell:Was there something that surprised you the most while working onChasing Flavor? So my first surprise came when I said yes. And as an African American, I’m like, Wait, are you serious?...

Plus, how shes using oats in her Thanksgiving dinner spread. Shannon Finney/Getty Images Shes a model? Shes a Food data pipe star? Photo:Shannon Finney/Getty Images Shes Carla Hall, the chef and cooking show host recently making a buzz over her love for oatmeal. Read on for the scoop. Can you share about GENYOUths ongoing mission to fight food insecurity? During the Superbowl, Quaker is donating $250,000 to GENYOUth. That’s going to go to all of the equipment and programs with flag football and carts in schools....

Title:Contributing Writer Location:Hollywood, Florida Education:B.A. in Sociology and Anthropology, Florida International University- M.L.A. He has been published in numerous American media outlets, along with academic publications. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Plus, she told us her go-to gut-healthy ingredient that’s probably lingering in your fridge. Read on for the exclusive interview. EatingWell:What is your favorite snack that you always have on hand? Gelen:My seed crackers! It’s a super-easy recipe. I usually make a large batch on a Sunday or Monday. All you need is seeds like hemp hearts, a little oil, salt and water. Sometimes I add spices or make them a little sweet by covering them with dark chocolate....

Title:Writer Location:Tuscaloosa, Alabama Education:B.S. in Food and Nutrition, M.Ed. She also creates quick, healthy recipes that you’ve got the option to’t wait to eat! In 2021, Carolyn co-launched the Happy Eating podcast. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Location:New Hampshire Education:B.S. in Exercise Science and Health Education, Plymouth State University, M.S. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She’s been quoted in several articles as a health and fitness expert. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice. Whisk flour, cinnamon, baking soda and salt in a medium bowl....

This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmegjust like the classic dessert. A dollop of vanilla yogurt stands in for traditional cream cheese frosting. Want a dairy-free alternative? Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping. Lightly coat an 8-inch-square baking dish with cooking spray. Sprinkle oats, raisins, carrots, coconut and pecans evenly over the milk mixture....

This carrot cake smoothie is the perfect way to bring dessert vibes to breakfast! Pro tip: Always add your liquids to the blender first before the solid ingredients. To thicken this smoothie, we added a frozen banana for fiber and walnuts for omega-3s. Photo:Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley Process until smooth, thick and creamy, about 30 seconds. Divide between 2 glasses; drizzle evenly with the remaining 2 tablespoons coconut milk....

Our 30th anniversary deserved a cake, and what cake better represents EatingWell than one with vegetables? Line the bottoms with parchment paper. Stir flour, cinnamon, baking soda and salt in a medium mixing bowl. Whisk eggs, 1 1/4 cups sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir until just blended. Stir in shredded carrots. Divide the cake batter between the prepared baking pans....

Carrots replace cocktail wieners in this healthy update of pigs in a blanket. Serve with dipping sauces like honey mustard or ranch dressing to take these to the next level. Add carrots, cover and steam until barely cooked through, 8 to 10 minutes. Add the steamed carrots; cover and refrigerate for at least 5 hours or up to one day. Preheat oven to 375 degrees F. Drain the carrots and pat dry....

OurCarrot Soupis simply delicious and delivers on big flavor. Carrots are packed with immune boosting and inflammation fighting beta-carotene, a powerful antioxidant. Keep reading for our expert tips on what tools to use for blending, ingredient substitutions and more! Photographer: Jen Causey Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add 2 cups water and 4 cups broth; bring to a lively simmer over high heat....

Make this creamy carrot-and-parsnip casserole for your next holiday meal–everyone will beg you for the recipe! Divide between 2 baking sheets and spread in an even layer. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits....