Healthy Peanut Butter and Jelly Smoothie
All you need is a blender to recreate the taste of your classic childhood lunch.
by Breanne Mastromarino
at University of Pennsylvania
There's Finally An Apple Cider Vinegar Drink That's Delicious
Raw Generation saves the day.
by Maddie Hiatt
at Spoon HQ
Manolo's Best Farmstand
Vegan/vegetarian chili.... to die for.
by Bella Ancona
at University of Kentucky
Why Gut Health Is Important and Why You Should Implement It Into Your Diet
What does "gut health" or "microbiome" mean?
It affects more places in your body than just your gut.
by Lauren Joy Jemal
at New York University
5 Lazy Dinners for the Busy Cook
Sometimes it's too much to spend an hour cooking dinner!
by Sabrina Sahler
at Fordham University
Spring and Summer Gardening Guide for the Mitten State
Grow your own colorful menu
by Sydney Maranville
at Grand Valley State University
GoNanas Provides You With 3 Tips to Be Productive AF During Quarantine
How to keep from going bananas during quarantine!
Article written by GoNanas Brand Ambassador Madeline Pachla
by Alex Vena
at University of Michigan
Battling Food Insecurity During Covid-19
During the Covid-19 pandemic, many Americans are facing food security issues. Here’s what you can do to help:
by Maia Annunziato
at University of Connecticut
Cooking for a Day Using Only Pantry Staples
It can be done.
by Seemran Kansara
at University of California – Berkeley
The Perfect Meals For Every Occasion - Chef Manolo’s Best Farmstand Chili and Roasted Sweet Potato Soup
The story of how a New Jersey local set out to take over the world with his healthy vegan, gluten-free and soy-free, plant-based Chilis. This is sponsored.
by Vedant Shrivastava
at George Washington University
HEALTHY SNACK HACKS THAT WILL HELP YOU SURVIVE THIS QUARANTINE
Binge-worthy treats for a healthy quarantine!
by Chloe Hechter
at Syracuse University
What Red White is Doing Different in the Fast-Casual Food Industry
Red White is a vegan Japanese restaurant on Newbury Street Boston, MA. Here is how they are shaking up the fast-casual food industry.
by Audrey Huang
at Boston University
