We Tried Tia Mowry’s No-Bake Honey Oatmeal Energy Bites and Loved Them
They are an easy and healthy snack to have in the fridge
by Arielle Gordon
at Colorado College
The Ultimate Vegan Fall Trader Joe's Haul
Your vegan pumpkin spice dreams are coming true (courtesy of everyone's grocery store crush).
by Lindsey Houlihan
at Colgate University
Crunchies Freeze-Dried Fruit Never Goes Bad
Fruit for any occasion, wherever you go.
by Arielle Gordon
at Colorado College
Emmy's Organics Cookies Are the Perfect Anytime Treat
Bite-size cookies always hit the spot.
by Arielle Gordon
at Colorado College
Frill Gives Us the Latest Vegan "Ice Cream"
With four flavors, they aim to please both the sweet and savory fans.
by Arielle Gordon
at Colorado College
The Ultimate GWU Vegetarian Restaurant Guide
Eating plant-based is easy when you have these tasty and convenient restaurant recommendations.
by Maya Konings
at George Washington University
10 Tips to Make College Eating Habits More Eco-Friendly
It's simple and easy to implement these 10 tips into your daily eating, grocery shopping and college lifestyle. Try just one and then challenge yourself to try all ten!
by Evie Schwartz
at Cal Poly San Luis Obispo
9 Recipes To Use Up the Last of the Summer's Best Produce
Veggies and fruit galore!
by Bhageerathi Ganesan
at Ohio State University
10 Best Restaurants On GWorld
With a campus like ours, there are options upon options of restaurants to try. Here is our list of the 10 Best Restaurants On GWorld. From sushi to burgers and pizza and salads, there is something for everyone.
by Lily Young
at George Washington University
The Difference Between Plant-Based Iron and Animal-Based Iron
It's critical that this important trace mineral, iron, is absorbed by everyone- vegans, meat eaters, and everyone in between.
by Kye Arsenault
at Michigan State University
What Meatless Dish You Should Cook This Friday, Based On Your Zodiac Sign
No meat? No problem.
by Bhageerathi Ganesan
at Ohio State University
Baked By Melissa Just Launched Vegan Cupcakes
We can't wait to try them
by Elizabeth Goldish
at Syracuse University
