Eating Well magazine covers healthy eating in a non-didactic way. Plenty of meat recipes as well as vegetarian too, and plenty of intelligent food reporting. Recipes often include partial whole wheat when flour is used. Nutritional analysis at the end of each recipe.

It is a colorful quarterly full of beautiful photos AND advertising free.

This quarter includes a very good article on a store that specializes in lo-carb foods and provides a good explanation of how to read a lo-carb label including whether to count malitol and glycerine and the other "iffy" carbs.

Another short article covers the latest studies on fiber.

A huge article on Chocolate covers every aspect from "fair trade" to brand testing to latest health research findings. Other articles are on root vegetables and cooking with Pomegranates.

Recipes are neither high fat nor low fat... reasonable, highly tested and very tasty: Goat Cheese Kisses (1 net carb) Arugala and Pear Salad (7 NC) Fusili with Walnuts (60 NC) Pork Roast with Walnut-Pomegranate filling (16 NC) Double Chocolate, Double Peanut Cookies (8 NC each)
Chocolate Bark with Pistachios and Dried Cherries (no added sugar) (10 NC per piece)

Easy weeknight meals: Quick Thai Chicken and Vegetable Curry (11 nc)Shrimp with broccoli (4 nc) Pork chops with orange-soy sauce (7 nc) Artichoke and red pepper fritatta (11 nc)

Higher carb recipes can often be easily de-carbed by omitting the potato or using fewer raisins.

I've seen it at larger news stands.

Their website is www.eatingwell.com