vegan

When it comes to athletic conditioning, the diet equation is pretty clear: eat meat for muscle-building protein, and carbs for quick energy. Right? Well, maybe it’s not that simple. A growing group of athletes are giving plant-based diets a try and finding that they can provide great results — it’s all part of the growing popularity of vegan eating, whether you do it all the time or part of the time.

With so many fruits and vegetables coming into season across the country, now is a great time to give vegetarian and vegan meals a try. And if you're going to do that, picking up Color Me Vegan by cookbook author and columnist Colleen Patrick-Goudreau is a great place to start. Patrick-Goudreau's latest cookbook is full of healthy, delicious recipes that cover the rainbow, and consequently provide a wide variety of nutrients: from orange peppers for beta carotene to green kale for chlorophyll and red tomatoes for lycopene, you'll be hard-pressed to find a piece of produce that isn't represented here.

When Kris Carr was 31, she was diagnosed with epithelioid hemangioendothelioma, a rare cancer, with no options for surgery, radiation, chemotherapy or a cure.

Important facts on the best plant-based sources of iron and a delicious iron-rich vegetarian recipe

I'm a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go to the cake section. This isn't to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy!