You always hear about tryptophan around Thanksgiving time -- folks warn that that gorging on turkey (a well-known source for the nutrient) puts you in a "food coma." Is it really to blame for that post-dinner snooze?
Make homemade dark chocolate frozen yogurt and customize it with your favorite mix-ins, like peanut butter and mint chocolate chip.
Radishes are in season; here's why you should eat more of these crunchy red veggies.
Take-out egg rolls aren't the healthiest fare, but Robin's lightened-up, baked-not-fried recipe is just the thing to soothe your cravings without busting your waistline.
The 'Too Fat for 40' documentarian is going meatless.
Here are some healthy options for your fridge, freezer and pantry.
Sea moss has been around for centuries. A dietitian explains why it's gaining popularity now.
We love Food Network’s Top 50 Recipes of 2009. We took a look at the top 5 and found ways to prepare them a bit on the lighter side. Number 5, Tyler Florence’s Chicken Enchiladas -- they’re healthier than you might think.
Berry milk has totally changed my life.
Make an extra special egg dish for breakfast or brunch that kids and adults will love. Once you get the hang of it, you’ll have a ball experimenting with all kinds of flavor combinations. First, let’s walk through the basics.
Classic chicken Parmesan comes breaded, fried and smothered in mozzarella cheese and then served alongside a plate of pasta. An order at some restaurants can tip the scales at 1,500 calories and 80 grams of fat per serving. Here's how to get the same flavor minus the extra fat.
Sip and snack on these foods before, during and after.
Navigate the holidays free from food allergy snafus with these helpful tips.
Monique Volz, from Ambitious Kitchen, joins us each Friday in May to recap her week in our Healthy Every Week Challenge.