EatingWell

Meet MyRecipes, the easiest way to save and organize your favorites from EatingWell! 🍽️ Plus, you get access to thousands of recipes from top recipe sites like AllRecipes, Food&Wine, Southern Living, and more. It’s free! Head to the link in our bio to get started. #myrecipes

We’re making this Chunky Black Bean Salsa with Corn & Bell Pepper all summer long🤩. To access the complete recipe online, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients     ⁃    2 teaspoons lime zest     ⁃    ¼ cup lime juice     ⁃    ¼ cup neutral oil, such as canola or avocado     ⁃    1 tablespoon ground cumin     ⁃    1 tablespoon honey     ⁃    ¾ teaspoon salt     ⁃    2 (15 ounce) cans low-sodium black beans, rinsed     ⁃    1 ½ cups fresh corn kernels (from 3 ears)     ⁃    1 large red bell pepper, finely chopped     ⁃    1 large tomato, chopped     ⁃    1 medium red onion, finely chopped     ⁃    ¾ cup chopped fresh cilantro leaves     ⁃    2 medium scallions, thinly sliced     ⁃    1 large jalapeño pepper, finely chopped     ⁃    1 (16-oz.) bag blue or yellow corn tortilla chips Directions     1.    Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl. Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, scallions and jalapeño. Cover and refrigerate for at least 30 minutes and up to 4 days.     2.    Remove from refrigerator about 30 minutes before serving. Serve with tortilla chips.

We’ve all heard the phrase “the early bird gets the worm,” but is it actually better to be a morning person? Find out in the link in our bio 😴

Once considered a disease that mostly affected older adults, colorectal cancer is now being diagnosed more often in people under 55, even as overall rates decline. While some risk factors are out of our control, like genetics, others are influenced by everyday choices. A new long-term study published in Cancer takes a closer look at how alcohol consumption affects colorectal cancer risk. The findings challenge assumptions and may make you rethink how daily habits shape long-term health. Tap the link in our bio to learn more.

We’re exposed to small amounts of aluminum every day through food, water, air, and even some medications. While this isn’t harmful for most people, food safety experts say these foods can cause aluminum to leach into your dish during cooking. Head to the link in our bio what to know.

Dementia is a growing global concern, especially among older adults, as it affects memory, thinking, and the ability to carry out everyday tasks. The encouraging news? Staying physically active in midlife may help reduce your risk. Research consistently shows that regular movement offers powerful protective benefits for brain health—yet many adults still don’t meet the recommended activity levels. A new study suggests that incorporating “active travel” may help maintain gray matter volume in the brain, which supports memory over time. Tap the link in our bio to explore what this means for your daily routine.

It turns out your morning cup of joe could be supporting overall liver health. Find out how coffee provides antioxidant protection for your liver health in the link in bio ☕.

This Frozen Banana, Pineapple & Coconut Bark proves you don’t need added sugar to enjoy something sweet! To access the complete recipe online, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients     ⁃    2 (14-ounce) cans unsweetened coconut cream, unstirred     ⁃    3 ripe medium bananas (6 ounces each), divided     ⁃    1 cup whole-milk plain strained (Greek-style) yogurt     ⁃    1 cup sliced fresh pineapple, cut into ⅛-inch-thick pieces     ⁃    ¼ cup toasted unsweetened coconut flakes     ⁃    1 teaspoon grated lime zest Directions     1.    Line a large rimmed baking sheet with parchment paper.     2.    Scoop the solids from 2 cans coconut cream into a medium bowl (about 2¼ cups total). Reserve the coconut water for another use. Add 2 bananas; mash with a fork until smooth. Add 1 cup yogurt; whisk until fully combined.     3.    Spread the mixture into an 11-by-14-inch rectangle on the prepared baking sheet.     4.    Thinly slice the remaining banana. Scatter 1 cup pineapple and the sliced banana evenly over the yogurt mixture. Sprinkle with ¼ cup toasted coconut and 1 teaspoon lime zest.     5.    Freeze, uncovered, until very firm, at least 3 hours or up to overnight. Cut or break into 32 pieces before serving.

The perks of getting older? Getting wiser! The cons? A higher risk of heart disease. Only 1% of adults under age 44 have heart disease, but after age 55, the prevalence shoots up to 9%. Once you’re over 75, you have about a 1 in 4 chance of having heart disease. It’s never too late to start protecting your heart. Learn how at the link in our bio.

@myrecipes got even better. You can save recipes from more than 1000+ sites. Just paste the link, and we’ll import the details so you can keep everything organized in one place. Don't have a #MyRecipes account? Tap the link in our bio, then click "save our recipes" to get started. 💗

While your morning ☕ may have received the same treatment for as long as you can remember, it may be time to switch up your routine. Head to the link in our bio to discover the ingredient that will "supercharge the benefits" of your morning coffee.

Salty, sweet and crunchy, these Crispy Peanut Butter–Quinoa Balls are the perfect snack. To access the complete recipe online, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients     ⁃    ¾ cup puffed quinoa     ⁃    ½ cup crunchy natural peanut butter     ⁃    ¼ cup semisweet chocolate chips     ⁃    Pinch of flaky salt (optional) Directions     1.    Line a small baking sheet with parchment paper. Combine ¾ cup puffed quinoa and ½ cup peanut butter in a medium bowl. Using a tablespoon, place 12 rounded tablespoons of the mixture on the prepared baking sheet.     2.    Microwave ¼ cup chocolate chips in a small microwave-safe bowl on High in 30-second intervals, stirring thoroughly between intervals, until melted and smooth, about 1 minute.     3.    Drizzle 1 teaspoon melted chocolate over each ball. Sprinkle the balls with a pinch of salt, if desired. Freeze until the balls are firm and the chocolate is set, about 30 minutes.