- Sports/Recreation -
The Art of Bouldering
By Elizabeth MillardExpert advice and drills to boost your bouldering skills.
- Nutrition -
How to Stock a Basic Food Pantry
By Robin AsbellKeep these key ingredients on hand and you’ll always be minutes away from simple, wholesome meals.
- Nutrition -
Live to Eat: Michelle Tam
By Heidi WachterNom Nom Paleo author Michelle Tam serves up some of her favorite tips for cooking easy, nutritious, tasty meals — regardless of your dietary preferences.
The No-Gimmicks, No-Hype Health and Fitness Magazine
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Empowering people to become their healthiest, happiest, most authentic selves, and supporting a balanced, deeply satisfying way of life.
Latest Stories
- giveaway -
Thrive-Market Superfoods Bundle (Giveaway)
By Experience Life StaffSign up for a chance to win this superfoods bundle from Thrive Market, which includes MCT oil and maca and green-tea powders!
- Food Culture -
Cooking Up Change: A Q&A With Julia Turshen
By Courtney Lewis OpdahlThe Feed the Resistance cookbook author and founder of Equity at the Table shares how food and activism bring communities together.
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- Coming Clean -
COMING CLEAN: Why We Grieve in Phases
By Courtney Lewis OpdahlOur managing editor copes with the loss of a loved one and wrestles with the intricacies of grief.
- Environmental Health -
Can Air Pollution Affect Your IQ?
By Craig CoxOlder adults and those who work outside may be particularly vulnerable to the cognitive effects of polluted air.
- Pumping Irony -
PUMPING IRONY: Mindful of Mortality
By Craig CoxA casual conversation takes a fatalistic turn, challenging my belief in the infinite moment.
Recipes
- recipe -
Bagna Cauda with Endive + Fennel
By Julia TurshenCookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
- recipe -
Green Curry With Edamame
By Robin AsbellThis super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
- recipe -
Korean Cauliflower
By Robin AsbellCauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.