27 Ridiculously Easy Recipes That Only Use 5 Ingredients Or Less
Feeding yourself well doesn’t have to be a struggle.
by Spoon University
at Spoon HQ
This is Actually How You Should Be Cooking Your Quinoa
How to snack without being corny
by Grace Bodkin
at Spoon HQ
10 Reasons Why You Should Be Eating Chloe’s Soft Serve Fruit Instead of Ice Cream This Summer
Move over frozen yogurt, Chloe's is taking the summer by storm
by Dannah Strauss
at Bucknell University
How to Make Your Own Flavored Cashew Milk
Cows not included.
by Grace Bodkin
at Spoon HQ
11 Reasons Why You Should Go Vegan
Yes, life is better without cheese.
by Katherine Baker
at Spoon HQ
Vegan Parmesan ‘Cheese’ Will Improve Your Plant-Based Life
Heap this vegan Parmesan 'cheese' on anything and everything you used to drown in Parmesan cheese
by Kristine Mahan
at Boston University
This Local Vegan Juice Shop is About to Replace Your Favorite Ice Cream Joint
You just found your new favorite summer treat.
by Maggie Hurlbut
at Santa Clara University
The Owl House Serves a Little Something for Everyone
Serving up delicious food for omnivores, vegan and gluten-free palates.
by Rebecca Block
at University of Rochester
This Vegetarian Mashed Chickpeas Salad is a Game Changer
Since it's healthy, I can eat all four servings at once right?
by Alyssa Loebig
at Indiana University
Chia Seed Overnight Oats with Nectarine and Berries
A fresh and fruity way to kick start your day.
by Maggie Harriman
at Stanford University
4 Vegan Ice Cream Recipes Healthy Enough to Eat for Breakfast
Have your ice cream and eat it too.
by Natalie Beam
at Spoon HQ
Why I Tried the Raw Foods Diet for a Week
The mystery behind raw food and why it's better for you.
by Jacky Falkenberg
at Cornell University
