The transition from summer into the back-to-school season means a return to routine, for parents and children alike. This is a great opportunity to introduce new healthy and sustainable habits for kids!
‘Tis the season for twinkle lights, cozy fires, and bubbly cocktails. In this edition of Prep School, Megan Mitchell is serving up some holiday cheer in the form of three celebratory sparkling wine sips. Each recipe makes two drinks, but you can double or triple the ingredients if you’re pouring for more people (or just ...
Nope—eating Skittles all day every day isn’t a step on the path to optimal health. But if your typical meals contain a rainbow of real fruits and vegetables, you’re well on your way.
As this simple French country dessert bakes, the homemade almond cream rises up to envelop slices of sweet and tangy summer pluots.
Summer is in full swing, which means you’re popping sweet, succulent blueberries, sipping refreshing cucumber water, and soaking up some sun. Life is good, and that feeling is palpable in all the lush fruits and vegetables that are thriving right now.
As the mom of a 10-month-old and nearly 3-year-old, I know it’s not always easy to get your kids to eat the things we know are good for them. (Most toddlers aren’t exactly lining up for another helping of kale!) But that doesn’t mean we shouldn’t keep trying.
Anyone who’s ever picked up a fork knows: Food is more than just what you eat—in some cases it becomes a part of your identity.
Knocking back the recommended half gallon of water each day is only a drop in the bucket compared to the 1,000 gallons of H2O that goes into the average person’s daily food intake.
After moving into a new place—whether it’s your first home, a college dorm, or a new apartment—the last thing you want to do is cook a full meal.
Medically Review by Dr. Mark Hyman As our Changemaker of the Month, Dr. Mark Hyman shared an excerpt of his latest book, The Blood Sugar Solution: 10 Day Detox Diet, with Thrive Notebook readers. Read on to find out why Hyman thinks cooking is so essential.
Recent advances in technology don’t stop at smart watches or 3-D printing — we can engineer just about everything in this world, including our food.