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How to Make Soup – NYT Cooking

Cook smarter, not harder. These soups take only 40 minutes or less to prepare, but you wouldn’t know it from their robust flavor. Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. By Ali Slagle Ali Slagle is a recipe developer and regular contributor to NYT Cooking. Published Feb. 27, 2025Updated March 5,…

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Impact vs. Intensity

Impact and intensity are two terms that are often mistakenly interchanged within the fitness industry. While impact and intensity may sound similar, the words have very different meanings. While impact describes the amount of force the body must endure, intensity refers to the level of difficulty (i.e., your exertion or the amount of power you…

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Does Your Heart Rate Really Matter?

How would you feel if I told you that I would give you $100, give or take $200? For years, this is not unlike what we’ve done with heart-rate training. Measuring exercise intensity using heart rate has suffered from two major problems: Using relatively inaccurate formulas to make specific exercise-intensity recommendations Attaching discrete, seemingly all-or-nothing…

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2016 20 06 Tips for New Yoga Teachers 01

5 Tips for New Yoga Teachers

Given the exponential growth in the number of yoga practitioners in the U.S., as reflected in the 2016 Yoga in America Study, it’s no surprise that there are many newly trained yoga teachers. If you fall into this category and you’re eager to begin sharing the gift of yoga with others, there are some key…

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5 Food Trends That Will Dominate in 2017

Say hello to purple coconuts and goodbye to macros! An analysis of food trends for 2017 reveal that overall, consumers want real food, including purple everything and more coconut-based products. This real/whole-food based approach to eating is crowding out the “as long as it fits your macros” notion, meaning that we are taking to heart…

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Crispy Rice, Twice as Nice

Every refrigerator has furniture. You know, the items that are virtually always there, fixtures of the 40-degree landscape that you may take for granted. In mine, it’s eggs — or was eggs, in any case — over in the left corner of the top shelf; the Persian cucumbers in the crisper; the Mason jar of…

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