This shredded chicken slaw is the perfect weeknight dinner that tastes even better the next day for lunch.

Why we love it: It’s quick, low maintenance and full of protein, fat and fiber. The shredded cabbage will last in the fridge because the salt will pull the excess water out, leaving it crunchy rather than soggy as it marinades with the dressing. Make it ahead of time on a Sunday night and leave yourself leftovers for the week. 

Eat with your eyes and elevate your salad with arugula micro-greens, caramelized cauliflower and garlic cashew cream. This recipe features cauliflower and important cruciferous vegetable.

Cruciferous vegetables are rich in antioxidants, fiber, and are a good source of glucosinolates – the sulfur-containing chemicals that are essential for skin health. Studies have associated a link between a high consumption of cruciferous vegetables in our diet and a lower risk of cancer. Be creative with your favorite salad or side dish by choosing to incorporate fibrous vegetables – that pop in color – like cauliflower.

On the verge of eating all the chocolate bunnies and Easter candies? …that’s just us? Ok, well, thankfully we have our friends at The Chalkboard keeping us on the healthy tasty train with their latest article. The below is an excellent reminder of why we should sandwich a salad in between all those sweets …

From romaine and chard to mustard and dandelion greens, forget the apple a day and stockpile these eight delicious leafy greens we can’t live without. Greens, greens, and more greens. Filled leaf to leaf with potent nutrients, leafy greens are loaded with fiber, antioxidants, vitamins and minerals, essential omega 3s and chlorophyll. They are truly some of the most potent superfoods we can add to our diets!

It’s 2 p.m. You were supposed to eat lunch an hour ago, and now you want to eat anything in sight and potentially harm anyone who stands in your way.

This picture is unfortunately all too familiar for most of us. The end is usually not pretty in the sense that we’ll end up with poor nutrition choices and eat to the point of feeling sick. We all tend to assume this is just how life goes, rather than acknowledging this is actually a lack of understanding our own hunger and satiety cues.

If you haven’t heard of those terms before, don’t worry — you aren’t alone. Hunger  is defined as the uncomfortable feeling in your stomach that is caused by the need for food. This is not to be confused with appetite, a desire for food. Your appetite often is not an indicator of what your body actually needs, but what your eyes are saying you need. Super frustrating.


Dairy, gluten and soy free. This is the perfect healthy holiday recipe. It’s ready in 40 minutes and an easy way to bring friends together. Since we are already sitting down to feast with the family, this stuffed delicata squash gives you all the flavors without the fuss, especially on the days after  feasting has occurred.

Why is it also incredibly good for you? Read on …

A Note From The Editor:  We’re so excited to begin sharing content with FabFitFun. Known for their monthly curations of health and beauty products, they also host a wealth of fun reads — ranging from entertainment to wellness — over on their magazine. We thought this article was a great reminder (and educational lesson) on the way we need to rethink our eating habits so that they are truly a part of a healthy lifestyle, not an unrealistic means to an idealized end. 

Sure, counting calories may lead to short-term weight loss, but it doesn’t serve us in the long run. It doesn’t create healthy habits, control cravings, prevent inflammation, or ward off disease. (Plus, eating portion-controlled French toast is just no way to live!) Let’s abandon the calories in/calories out mindset.

Instead, let’s grab a greater understanding of how to optimize the way our body works, and find effortless sustainability.

In the age of eye-opening documentaries like Food, Inc. and Farmaggedon, you’re not alone if you feel overwhelmed and defeated as to the state of the food systems in our country. It can be hard to believe that anything wins anymore except profit, profit, profit, ever slimming the margin between good business, good food and healthy communities.

Then we discovered Los Angeles’ Food Policy Council. They exist to heighten civic engagement between communities and policy makers to ensure that fresh, sustainable, ethical food (otherwise known as Good Food) isn’t a luxury but a right, fully accessible to everyone. We had to chance to chat with the council’s executive director, Clare Fox, for an empowering look at the change that’s taken place in southern California and, hopefully, across the country. Read on, below.