Many energy bars come with a long list of ingredients and high dose of sugar. Skip the uncertainty and make your own. Naturally sweetened by dates and loaded with almonds for extended energy, these bars are sure to satisfy when hunger strikes.
With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.
The buzz is the powdered versions of nut butters are “better for you” than the real thing, but what does the science say?
Can you drink too much kombucha? Should I be worried about the sugar and caffeine content, or about consuming too many probiotics?
Imagine a table filled with freshly caught fish topped with bright green herbs, platters of vibrantly colored vegetables, and a simple bulgur salad lightly tossed in a fragrant citrus and olive oil dressing. Sitting around that table are your closest family and friends, breathing in the sea air and lingering over the meal with great conversation and lots of laughter. Sounds like vacation, right? For those living near the Mediterranean Sea, this is just a typical evening.
What’s the deal with collagen? Is it just another trend, or should I actually be seeking it out?
Going vegetarian (or vegan) one, two or all meals per week is no longer just for your most on-the-fringe friends.
Go vegan for dinner tonight and try this grilled tofu recipe! The peanut-coconut sauce will unleash an umami flavor (the 5th taste we crave) and quickly become a favorite.
Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.
Colorful vegetables tossed together with fresh mint, toasted cashews, and dried fruit give this salad a pop of all the right things! If you feel like you need an immune boost, this recipe is for you.