In recent years, sugar has been deemed a major contributor to our nation’s obesity crisis, along with other health conditions. It’s true that added sugars add empty calories to one’s diet, and few of us need more of those!
Foods and beverages affect hydration in different ways, depending on factors such as water content and other ingredients.
I’ve read that grilled or blackened foods are unhealthy and can even cause cancer. Is this true?
Green smoothies, green juice, and “shots” of greens are a go-to breakfast, snack, or post-workout drink for many health enthusiasts.
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.
I’ve heard that humans aren’t meant to digest dairy and that it’s the root of many gut problems. Do I really have to give it up?
Going “gluten-free” may seem like the trendy thing to do right now, but for some people avoiding gluten it’s the only effective treatment for their health condition.
High in fiber and protein, garbanzo beans (or chickpeas) can easily become the star of any dish. Flavors of silky coconut curry, fresh mint, and bright lime juice coat the garbanzo beans for the ultimate feel-good salad.
Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.
Whether you’re gearing up for an upcoming race, training for college athletics, or just enjoying a long bike ride, fueling your body is key to performing and feeling your best both during and after exercise.
Poaching can feel intimidating, but it’s actually a quite simple cooking technique. Make this beautifully poached wild salmon in minutes to serve over whole wheat pasta and vegetables, all by itself, or even on a sandwich the next day.
When most of us think of vegetables, we see visions of ruby red beets and vibrant carrots roasting in the oven, or forests of tree-like broccoli stalks waiting to be steamed or stir-fried. But, what about those feathery carrot tops or deep green beet or broccoli leaves?