Title:Contributing WriterEducation:Cornell University, Columbia University, Harvard Extension School, Institute of Culinary EducationLocation:New York, New YorkExpertise:Nutrition, healthy cooking, recipe developmentChef Abbie Gellman, M.S., RD, CDN, is a spokesperson, recipe and product developer, educator and director of teaching kitchen and culinary medicine at St. Barnabas Hospital. She creates, produces and hosts cooking and nutrition videos and works with a wide variety of food companies and brands. She has three published cookbooks, appears in local and regional broadcast media and contributes to many publications as both an expert and an author....

Close Photo:Marleen Moise/WireImage/Getty Images Marleen Moise/WireImage/Getty Images For many women in their 40s and 50s, experiencing the symptoms of perimenopause and menopause is an unavoidable reality, no matter how you prepare yourself for it. Symptoms like hot flashes, dry skin and insomnia are uncomfortable, and the fact that the topic is not often talked about does not do folks any favors. This was true for actor Lisa Ann Walter. TheAbbott ElementaryandThe Parent Trapstar has been prioritizing healthy habits, and Walter wants more people who are going through menopause to receive the information that they deserve....

Title:Contributing WriterEducation:B.S. in Journalism and Mass Communication, Iowa State UniversityLocation:Des Moines, IowaExpertise:Writing and editing, music, marketing Title:Contributing Writer Education:B.S. in Journalism and Mass Communication, Iowa State University Location:Des Moines, Iowa Expertise:Writing and editing, music, marketing EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

Education:B.A. in English, Stony Brook University, Columbia Publishing Course, Columbia University Location:Panama City Beach, Florida Expertise:Food and drink, cooking and baking tips, writing and editing A pre-med student during her undergraduate studies at Stony Brook University, Abigail graduated with a B.A. in English and went on to pursue her passion in writing and telling stories. Since completing the Columbia Publishing Course, Abigail has held positions atThe Daily Meal(associate news editor) and Google/Zagat(content editor)....

At EatingWell, we share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. We are about moderation and balance—not strict rules or fad diets—because for eating well to become a way of life, it should be accessible, sustainable, inspiring and—above all—delicious. Renu Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor....

In This ArticleView All View All In This Article Who We Are Our History Meet the Team Recipe Development and Testing Nutrition Guidelines Product Reviews Awards & Press Diversity, Equity and Inclusion Commenting Policy About Dotdash Meredith Contact Us Our Archive Work with Us EatingWell has been publishing award-winning journalism about food, nutrition and sustainability for more than 30 years. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

Close Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn Photographer: Jen Causey, Food Stylist: Ruth Blackburn Active Time:10 minsTotal Time:2 hrs 10 minsServings:1Jump to Nutrition Facts Active Time:10 minsTotal Time:2 hrs 10 minsServings:1 Active Time:10 mins Active Time: 10 mins Total Time:2 hrs 10 mins Total Time: 2 hrs 10 mins Servings:1 Servings: 1 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1banana½cupfrozen mixed berries1(3.5-ounce) packagefrozen unsweetened acai puree¼cupfat-free plain strained yogurt, such as Greek-style¼cupcoconut water1tablespoonalmond butter⅛teaspoonground cinnamon2tablespoonsdried goji berries2tablespoonssliced almonds, toasted (see Tip)1teaspoonchia seeds1teaspoonhemp seeds...

Close Cook Time:10 minsTotal Time:10 minsServings:1Yield:1 3/4 cupsJump to Nutrition Facts Cook Time:10 minsTotal Time:10 minsServings:1Yield:1 3/4 cups Cook Time:10 mins Cook Time: 10 mins Total Time:10 mins Total Time: Servings:1 Servings: 1 Yield:1 3/4 cups Yield: 1 3/4 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients¾cupnonfat plain Greek yogurt3 ½ouncesfrozen pure unsweetened acai fruit puree (see Tip)½cupfrozen blueberries½frozen medium banana¼cupcoconut water2tablespoonsfresh raspberries2tablespoonsgranola2teaspoonstoasted unsweetened coconut flakes1teaspoonchia seeds Cook Mode(Keep screen awake)...

Close Photo: Greg DuPree Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts Active Time:20 minsTotal Time:35 minsServings:4 Active Time:20 mins Active Time: 20 mins Total Time:35 mins Total Time: 35 mins Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1mediumacorn squash, halved, seeded and cut into 1/2-inch-thick slices1mediumonion, thinly sliced2tablespoonscanola oil1 ½teaspoonschili powder1teaspoonground cumin½teaspoonsalt8ouncesfresh chorizo sausage links (see Tip), halved lengthwise½cupsour cream2tablespoonslime juice1tablespoonchopped fresh cilantro, plus more for garnish8corn tortillas, warmed1cupshredded red cabbage...

Close Photo: Antonis Achilleos Active Time:25 minsTotal Time:1 hrServings:10Jump to Nutrition Facts Active Time:25 minsTotal Time:1 hrServings:10 Active Time:25 mins Active Time: 25 mins Total Time:1 hr Total Time: 1 hr Servings:10 Servings: 10 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2acorn squash(about1 1/2poundseach),halved and seeded2tablespoonsextra-virgin olive oil¾cupwhole milk2large eggs, lightly beaten1tablespoonfinely chopped shallot1teaspoonminced garlic⅔cupfinely grated Parmesan cheese, divided¾teaspoonsalt, divided½teaspoonground pepper, divided1 ½cupsfresh whole-wheat sourdough breadcrumbs (see Tip)2tablespoonsunsalted butter, melted2tablespoonschopped fresh flat-leaf parsley1tablespoonchopped fresh sage1tablespoonchopped fresh rosemary...

Close Photo: Schmieding: Kevin Winter/Getty Images. Collage: Cassie Basford. Probably best known for her role as Reagan opposite Ed Helms on Peacock’s comedy seriesRutherford Falls, Jana Schmieding is a Lakota Native comedian, writer and creator of fat-positive content, including the podcast she hosted called Women of Size. A vocal advocate of Indigenous visibility and social justice, she highlights these issues regularly in her comedy and writing. When we caught up with her this fall, Schmieding shared some of her favorite easy-to-make meals, the one dish she can’t live without and why she doesn’t agree with the rhetoric of telling people to “simply love themselves....

Title:Contributing WriterEducation:Culinary degree from the New England Culinary InstituteLocation:Travelers Rest, South CarolinaExpertise:Hyper-local ingredients, baking, hospitality management Title:Contributing Writer Education:Culinary degree from the New England Culinary Institute Location:Travelers Rest, South Carolina Expertise:Hyper-local ingredients, baking, hospitality management EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

Title:Contributing Writer Location:Shelburne, Vermont Education:B.A. in Mass Communications, State University of New York at Oneonta, A.O.S. in Culinary Arts, Culinary Institute of America Expertise:Food, recipe development, healthy and seasonal weeknight meals, culinary arts, sustainable agriculture, consumer kitchen products- Nearly two decades of experience writing for newspapers, magazines, websites and trade publications- Received several awards from the New York and New Hampshire Press Associations and an IACP award nominee Experience Adam graduated from the Culinary Institute of America, where he interned and later wrote for Fine Cooking....

Title:Recipe DeveloperLocation:Birmingham, AlabamaEducation:B.S. in Business Management, University of Alabama at Birmingham; A.S. in Culinary Arts, Johnson & Wales UniversityExpertise:Recipe testing and development, beekeeping-10 years as a recipe developer and test kitchen professional-Owns a beekeeping supply businessExperienceAdam Hickman spent nearly a decade developing, testing and refining thousands of recipes for various publications. This involved evaluating recipes using ESHA (a nutritional analysis software) and adjusting them as needed to meet nutritional standards.Adam owns and runs Foxhound Bee Company, a full-service beekeeping supply company based in Birmingham, Alabama....

Title:Contributing WriterLocation:Nelson, British Columbia, CanadaEducation:Advanced Diploma in Holistic Nutrition, NutraPhoria School of Holistic NutritionArchitectural Technologies Diploma, Southern Alberta Institute of TechnologyExpertise:Plant-based nutrition, fitness, health, exercise- Member of the Canadian Association for Integrative Nutrition- Founder of Pillars Nutrition, a website offering plant-based nutrition and workout programsExperienceAdam Meyer is a health writer, certified holistic nutritionist and 100% plant-based athlete. In addition to EatingWell, his work has been featured on The Beet, Verywell Fit, The Healthy, Livestrong, Alive, Best Life and others....