I'm Feeling vegetables

The Haitian Black Rice that Looks Weird

A zesty Haitian cuisine to bring to your next potluck that is definitely a looker and not your typical black rice.

by Kattyana Adrien at University of Florida

Adulting

The 3 Japanese Street Foods You're Missing Out On

No time to hop a flight to Tokyo? No problem.

by Weichen Yan at New York University

Adventurous

Here’s Why You Should Start Putting Cauliflower into Your Smoothies

Because it's not easy being green.

by Ellery Simpson at Loyola Marymount University

Adulting

How To Make Creamy Zucchini Soup With Just 5 Ingredients

The ultimate healthy comfort food.

by Sabrina Knap at Boston University

Adulting

Cleansing Fads 101: Tea Detox, Juice Cleanse, or Neither?

What you need to know before hopping on the bandwagon.

by Brieanna Miklaucic at Queen's University

Broke

I Went Vegetarian For Twenty Eight Hours And Failed Miserably

I missed meat so much... and not just dick

by Edmund Pittman at George Mason University

Adulting

The "Perfect" Diet May Not Exist

Stop stressing over every new diet and find out what works for you - it's not as complicated as you think.

by Nikki D'Ambrosio at Loyola University Maryland

Adulting

Lalibela: Eating in Los Angeles's Little Ethiopia

Lalibela brings delicious, home-cooked Ethiopian Food to Fairfax ave

by Ishaan Pathak at University of California - Los Angeles

Big Groups

Anna Kendrick's Diet Is Easier to Follow Than You'd Think

How to be aca-awesome like this funny gal.

by Shimal Bharadwaj at New York University

Basic

I Changed My Diet After Watching Netflix’s ‘What the Health?’

The correlation between eating animal products and developing chronic diseases is just too strong.

by Sina D'Amico at Penn State University

Adulting

How Yoga Helped Me to Develop Better Eating Habits

Know your body and what it needs.

by Andreina Cecchini at King's College London

Adulting

Even Picky Eaters Will Love These Parmesan and Balsamic Brussels Sprouts

This recipe will make you rethink eating your vegetables.

by Lydia Eisenbeis at UNC Chapel Hill

Basic