When it comes to supporting overall wellness through food, fiber plays a key role — but it’s often overlooked. Dietary fiber, a type of carbohydrate found in plant-based foods, isn’t digested by the body. Instead, it moves through the digestive tract, where it helps support healthy digestion, promotes feelings of fullness, and may contribute to ...
This article was written with help from AI and edited by Thrive Market’s talented team of human writers. Butternut squash is a versatile, nutrient-packed vegetable that’s perfect for sweet and savory dishes alike. Whether you’re a seasoned cook or a kitchen novice, mastering the art of cooking butternut squash opens up a world of culinary ...
This article was written with help from AI and edited by Thrive Market’s talented team of human writers. Love them or hate them, there’s no denying the versatility of Brussels sprouts. When cooked properly, Brussels sprouts reveal a nutty, slightly sweet flavor with a tender-crisp texture that can elevate any meal. Whether you’re a seasoned ...
The transition from summer into the back-to-school season means a return to routine, for parents and children alike. This is a great opportunity to introduce new healthy and sustainable habits for kids!
From an icy loaf of early-pandemic sourdough to leftovers from who knows when, it’s not uncommon for things to get lost and forgotten in the back of the freezer.
Wondering how to grow your own food? If staying at home has you dreaming of tending a bountiful backyard garden, there are plenty of ways to get start growing your own fruits, vegetables, and herbs. This post is filled with all the tips you need for how to grow your own food in your backyard—even ...
Think your produce is past its prime? Don’t be so quick to toss ’em! Just because a carrot goes limp, a banana becomes speckled, or hardy greens turn slightly yellow, doesn’t mean they can’t make a statement in your next dish. Here are some of our best ideas for turning wilted vegetables into dishes worth ...
If you think back on some of your favorite meals over the years, chances are there was a potato involved. As one of the most versatile vegetables, potatoes are often cast as supporting characters to a long list of culinary stars, including burgers, steaks, and even Thanksgiving turkey. But today we’re turning the spotlight on ...
Step into any American restaurant, and as soon as the plate hits the table, it’s evident that our ideas about serving sizes have become distorted over the years.
Nope—eating Skittles all day every day isn’t a step on the path to optimal health. But if your typical meals contain a rainbow of real fruits and vegetables, you’re well on your way.
Have you heard? Salad is Public Enemy No. 1 right now—much to the dismay of faithful dieters everywhere, and a delight to all of its naysayers.
Twee names, artisanal glass bottles, staggering prices—yep, juicing has gone mainstream.
For too long, the freezer has been the domain of the microwaveable pizza, greasy Hot Pockets, and individually wrapped ice cream cones. It’s time to take back your freezer—and fill it with something good for you.
Summer is in full swing, which means you’re popping sweet, succulent blueberries, sipping refreshing cucumber water, and soaking up some sun. Life is good, and that feeling is palpable in all the lush fruits and vegetables that are thriving right now.
As the mom of a 10-month-old and nearly 3-year-old, I know it’s not always easy to get your kids to eat the things we know are good for them. (Most toddlers aren’t exactly lining up for another helping of kale!) But that doesn’t mean we shouldn’t keep trying.
It’s hard out there for a vegetarian or vegan. Being the odd man out at barbecues: “Oh…we didn’t make anything veggie…there’s coleslaw?” Getting criticized at the dinner table: “That’s weird. But bacon is soooo good.” Not to mention the challenge of getting all the right vitamins and minerals. You may be asked, “How do vegans ...
Anyone who’s ever picked up a fork knows: Food is more than just what you eat—in some cases it becomes a part of your identity.
Knocking back the recommended half gallon of water each day is only a drop in the bucket compared to the 1,000 gallons of H2O that goes into the average person’s daily food intake.
[schema description] Harnessing the colorful abundance of spring vegetables, this grain-free lunch bowl is stunning and irresistible. The natural simplicity of this meal will leave you feeling your best. [/schema]
[schema description] The fresh citrus in this dressing balances out spirulina’s natural earthiness to create a bright and versatile vinaigrette. We’ve served it over a bowl of verdant green vegetables, but you can customize the dressing to accompany whatever you have in the fridge to create a vegan go-to meal anytime. [/schema]
One sunny morning in May, the Thrive Market team took a break from our typical Saturday morning activities (read: cycling class!), and headed out to our first official volunteer day.
After moving into a new place—whether it’s your first home, a college dorm, or a new apartment—the last thing you want to do is cook a full meal.
Not all fruits and vegetables are created equal when it comes to pesticides. A new report lists the best and worst when it comes to contamination — and the results may surprise you.
Medically Review by Dr. Mark Hyman As our Changemaker of the Month, Dr. Mark Hyman shared an excerpt of his latest book, The Blood Sugar Solution: 10 Day Detox Diet, with Thrive Notebook readers. Read on to find out why Hyman thinks cooking is so essential.