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Upgrade Your Breakfast Game With These 2-Ingredient Banana Pancakes
Put those overripe bananas to use with this simple, quick, and satisfying breakfast recipe.
by Lauren Kobashigawa
at University of California - Los Angeles
3 Dessert Recipes Packed With Protein
Make sure to save room for these desserts!
by Sophia Gao
at University of California - Los Angeles
Here Are 3 Health Food Trends You Can Expect in 2021
Immune-boosting juices, snacks being made out of "ugly" produce, and plant-based alternatives from your favorite brands are trending! Living a healthy, sustainable life is more accessible than ever!
by Madison Vernon
at Cal Poly San Luis Obispo
Clustery Coconut Cinnamon Granola
The perfect way to up your breakfast game
by Sarah Kate Padon
at Northwestern University
The Best Places to Study Abroad When You're Gluten Free
Because a (Celiac) girl's gotta eat.
by Michelle Morency
at University of Massachusetts
SkinnyDipped's NEW Peanut Butter Cups And Chocolate Bars Are My Latest Obsession
You can never have too much peanut butter.
by Casey Clark
at Hofstra University
Explore International Eats, Drinks, and More at Bloomington's World Foods Market
Shop for essentials or make it an adventure at Bloomington’s World Foods Market. A wide variety of overseas delectables await.
by Natalie Jacobi
at Indiana University
What No One Tells You About Losing Weight
You are not defined by the numbers on the scale.
by Wan-Yu Lai
at University of California – Berkeley
Spruce Up Your Sandwiches With Suckerpunch Gourmet Pickles
Pickle chips?!
by Casey Clark
at Hofstra University
A Look Into My Life as a Nutritional Science Dietetics Student
Science with a sprinkle of writing, and lots of food.
by Megan Huff
at University of California – Berkeley
If You’ve Never Tried Cauliflower Oatmeal, This Brand Will Change Your Mind
Brassi: The new way to eat oatmeal.
by Caroline Corbett
at University of Michigan
Meal Prepping 101: a How-To for Cooking Healthy in College
Feeling too lazy to cook? These simple tips will help you save time and money.
by Kennedy McDermott
at University of California – Berkeley