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Tips to Overcome Emotional Eating
Do you find yourself digging into a bag of chips after a hard day, or indulging in too much ice cream before an assignment is due? These might be signs of emotional eating.
by Maia Annunziato
at University of Connecticut
A List of the Best Items at Trader Joes
Are you thinking of going to Trader Joes? Check out my list of the best items at Trader Joes.
by Hope Weil
at University of South Florida St. Petersburg
8 Easy Recipes to Make With Things You Probably Have At Home
You’ll be obsessed with these pantry inspo recipes.
by Emily Veith
at Spoon HQ
Behind the Scenes at Grand Rapids Coffee Roasters
From bean to brew at a local coffee roaster
by Mary Racette
at Grand Valley State University
You Have to Make this Brown Butter Nutella Banana Bread
The perfect snack to eat between Zoom meetings.
by Remi Wiseblatt
at National Contributor
Stay Healthy With These Recipes And Ritual Vitamins
Being healthy is important now more than ever.
by Casey Clark
at Hofstra University
These Dill Rye Bagels Are The Perfect Thing to Try During Social Distancing
This unique bagel flavor is the perfect base for every topping: herb cream cheese, smoked salmon, cucumbers, and more!
by Alaina Mencinger
at Boston University
Easy Ways to Use Leftovers During Shelter-In-Place
Here are some tips and recipes to help use up your leftovers to prevent unnecessary trips to the grocery store while sheltering-in-place
by Nora Verdier
at Boston University
This $19 Cold Brew Maker Is The Secret to Delicious Coffee Without Leaving Your House
Bonus: You can use it and still support your favorite local coffee shop.
by Danielle Tullo
at Spoon HQ
12 Gifts to Send to Your Foodie BFF Just Because
Friends buy you food, but best friends buy you food-related gifts. 🍕
by Emily Veith
at Spoon HQ
Toasted Broccoli and Ricotta Bites
A savory recipe that makes broccoli taste divine (yes, it's possible).
by Mackenzie Patel
at University of Florida
Handmade Pasta with Sage Brown Butter Sauce
We were thinking...what's better than pasta? Handmade pasta, of course!
by Mareesa Ahmad
at Wake Forest University