Whenever I come across strawberries that are about to go bad — the mushy ones with lots of wrinkles and a deep red color — I set them aside and use them in a cocktail. Many recipes involve muddling the strawberries to extract the juices, so it doesn't really matter if they aren't the prettiest of berries. For adventurous home mixologists, I highly recommend you make use of blemished berries Read more

Your easy weeknight dinner: balsamic-glazed salmon — Eating Bird Food A protein bar battle royale: Nature Valley vs. Clif Mojo — Fit Bottomed Girls Time to celebrate —a cookie you can have for breakfast! — The Fitnessista 7 reasons to start every day with hot water and lemon — Mind Body Green Learn how experts cope with the big and little stresses of life — Daily Spark The healthy Read more

If you're already a fan of making your own snacks, then why not start preparing your own condiments, too? One of the easiest in my book is balsamic glaze: all you really need is a bottle of balsamic vinegar and 10 minutes. Here's how you do it: Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil without reducing the heat on the stove. At this point, turn Read more

Fenugreek, a spice used frequently in Indian cooking, might easily be confused with similar-sounding fennel seeds, but the likeness ends there. Fenugreek actually has a maple scent and a caramel flavor. It's primarily used in curries, but I like to use it to season everything from pickles and chutneys to breads and soups. Recently, I used it to bring out sweetness in a warm-weather salad. In this Read more

Go the extra mile with your food budget with these tips from LearnVest. For years, many people — my husband, mom, sister and even my son — told me to stop wasting so much food. Throwing away half a piece of chicken here or a handful of grapes there never seemed like such a big deal to me. If I was full or no longer in the mood for that particular food, then I had no problem tossing Read more

Even though wedding meals typically include bacon-wrapped scallops, filet mignon, and wedding cake smothered in buttercream frosting, you can still enjoy a delicious vegan menu if you, your partner, or your guests follow this animal-free diet. A little creative planning is all it takes, and since many venues, caterers, and bakers are being asked more about vegan options, chances are your venders Read more

If you love rich, woodsy scents, here's your new shower buddy: Indigo Wild Cedar Zum Bar ($4). Don't let its tough-guy exterior fool you, though. Behind the swirls of the black and white bar exist skin-softening olive, palm, and coconut oils. There's also goat's milk in the formulation, which is neither too alkaline or acidic, playing nicely with the natural pH balance of skin. And speaking of Read more

One of the best things about Spring is the abundance of fresh strawberries — raw, cooked, baked, or pureed, I can't get enough of 'em. I've even been known to freeze baskets of berries so I can still enjoy them after the season ends. One of my favorite ways to enjoy strawberries is to toss them with balsamic vinegar; the sweet flavors of the strawberries pair nicely with the tart, acidic Read more