By Michelle Dudash, RDN Vol. 25 No. 1 P. 12 With the ongoing popularity of plant-based foods and consumers’ desires for global flavors, it’s no surprise that tahini (tahina in...
By Maya Feller February 1, 2023 The first time I made gravlax, a type of cured salmon, was with one of my closest friends, Marsa, who is quite the home...
By Jess CordingFebruary 1, 2023 Think that “healthy eating” has to look like grilled chicken, brown rice, and broccoli for dinner every night? Nope. According to dietitian, author and speaker...
by Maya FellerJanuary 31, 2023 Brooklyn-based registered dietitian and nutritionist Maya Feller shares a quick and easy vegetarian chickpea stew from her new book, Eating from Our Roots. The dish,...
Welcome to the mindbodygreen podcast! Each week, host Jason Wachob, founder and co-CEO of mindbodygreen, engages in open, honest conversations with the people shaping the world of well-being. Today’s featured...
By Jason Wachob, mbg Founder & Co-CEO January 30, 2023 Eager to make healthier, home-cooked meals this year? You’re not alone. Prioritizing nutrition is a very popular New Year’s goal...
The Art of Being Well with Dr. Will Cole January 30, 2023 In this episode, I’m joined by registered dietitian, nutritionist, and author, Maya Feller. Taking inspiration from her own...
By Heather Bien January 30, 2023 Pumpkin may be a favorite fall flavor, but in oil form, its uses and benefits go far beyond Thanksgiving pie. This versatile oil appears...
By Abby Moore January 28, 2023 Breakfast might be the most important meal of the day, but it’s not always the easiest to nail. When you’re rushing to get out...