Where is the line that separates normal eating from food addiction? Aren’t we all addicted to it to some extent, and don’t we need food to live? I have asked myself these questions many times, and I have tried to answer them with help from professionals and in my own social circles.

I always have this sauce on hand. With this sauce, some cooked rice or pasta, and a package of frozen vegetables, I can have dinner ready in less than 15 minutes. Even if I do have to make this easy sauce, I can prepare dinner in less than 30 minutes.

The sweet, tangy pineapple brightens this fried rice dish, and serrano pepper brings the heat. It comes together especially fast if you keep a pot of cooked brown rice on hand in the refrigerator to use for stir-fries, wraps, and as a complement for bean dishes throughout the week.

New meat substitutes are appearing on grocery store shelves all the time, and many may be healthier than their animal-based counterparts. But are they actually good for you? And if not, what should you eat instead? You might love a good burger, hot dog, or pepperoni pizza, but the vegan versions of these classic animal-based … Continued

There are a plethora of reasons to avoid consuming oil, here are some tips if you are looking to transition to oil-free cooking.

Monosodium glutamate, or MSG, is an additive found in many processed foods (e.g., canned soups, sauces, and condiments). It gives a lot of foods their umami flavor, which is the savory character found naturally in many foods. It is a prized component of cooking that chefs spend a lot of time learning about, but it’s … Continued

This is a wonderful summer salad that’s full of fresh garden flavors and nutrient-dense ingredients. The jalapeño peppers give it a little kick that pairs deliciously with the earthy sweetness of the black-eyed peas.

This is a super easy and delicious way to bake tofu. Tossing the tofu cubes in almond meal and nutritional yeast before baking gives them a crispier texture, as well as a slightly nutty flavor. It’s a delicious addition to almost any dish that you would usually eat with tofu.

The sweetness of the currants contrasts well with the lively curry flavor. If you don’t have currants, use raisins or any other dried fruit. Serve this salad on a bed of greens—such as spinach, arugula, or field greens—for a nice lunch.