This issue has...
- 100+ Fresh Spring Recipes
- Nutritious Rice Bakes
- 5 Low-Kilojoule Energy Boosters
- Keto Breakfasts Recipes
- Cooking with Cultured Dairy
- And so much more!
Spring has sprung and EatWell #38 is here to help you welcome the season with a bounty of fresh, healthy, wholesome food. Start your day right with our nourishing keto breakfasts that will give you a high-protein, low-carb boost to kickstart your morning. Bake dinner easy with our simple yet scrumptious and nutrient-packed rice bakes that take the stress out of evening meals. Pack your daily serves of veggies into a single meal with our dinners with five-veg, full of colour, flavour and plant-based goodness. Discover the simplicity that stir-fries can add to your daily grind and add some cultured and fermented food to your weekly menu. Hungry for more? Let us transport you to Singapore with our hot and spicy signature Singaporean dishes to add some flair and fire to your kitchen. Get wild with chef Analiese Gregory and discover the magic of wholesome, farm to table cooking. This issue, we’re celebrating Australian Organic Awareness month, cooking with seasonal food and exploring so much more of the good-food space. Level up your cooking and learn the art of healthy living with EatWell.
With over 70 recipes EVERY edition, EatWell magazine is packed with meal ideas that are good for you, easy to cook and taste great! Welcome to the only recipe magazine in Australia that offers a healthy approach to good food.
EatWell speaks to a generation of home cooks who are motivated to take a healthier direction and outsource the food plan to people who know good food. We make it easy by offering recipes, shopping lists and quick ideas, tapping into the wisdom of a community of passionate chefs, bloggers and caring home cooks.
Focusing on healthy food, delicious recipes and thriving communities.