Tired of making the same ol’ dish for dinner? Spice up your life (and your meals) with our favorite healthy recipes for every time of day, plus drinks and desserts, too.

two cups of Golden milk with turmeric

3 Grounding Herbal Lattes to Try This Season

Find out why we’re trading our coffee in for an herbal latte ritual.
Fried Eggs in Basil Pesto with Toast
Autumnal salad with fried pumpkin, lentils, radicchio, pomegranate seeds, leaf salad and parsley with dressing (Autumnal salad with fried pumpkin, lentils, radicchio, pomegranate seeds, leaf salad and parsley with dressing, ASCII, 111 components, 111

How “Fascia Foods” Can Decrease Pain and Help You Feel Your Best

When things just don’t “feel right,” it might be a weakened fascia.
collage of pumpkin bread on beige background
Unrecognizable woman holding glass with beverage in one hand and daisy in other.
A side by side of bananas and a loaf of chocolate chip banana bread.
A pink cocktail with cucumber slices.

The Edit Cocktail

Raise your hand if you jumped the celery juice bandwagon in 2019. We understand. The feeling you get after drinking a glass of freshly squeezed juice is unmatched. Up the ante by replacing sugary sodas with a fresh fruit juice as the base for your next cocktail.
A margarita cocktail.

The Sunday Margarita Cocktail

One tequila, two tequila, three tequila, flooooor. (Though there will be no lying down on the floor this year as we are grown adults who pace ourselves and drink responsibly). Elevate your next margarita by using a homemade lemongrass agave syrup rather than 47 gallons of sugar.
An animated gif a red, blue and yellow cocktail.
A green mocktail in a rocks glass with mint.

Guilt-Free Sunday Mocktail

The best way to prevent a hangover? To forego the alcohol altogether. Whatever your reason for not drinking is, we want you to do it in style. Use fresh lime juice and herbs from your garden to create this brag-worthy mocktail. Pinkies up.
Ratatouille with eggplants, zucchini and tomatoes.

Ratatouille Recipe

Celebrity chef and nutritionist Serena Poon says this recipe is an excellent practice for knife skills and gives an understanding of cooking timing when it comes to working with vegetables of different textures. Yield: 4 servings