I’ve wanted to try a spin class for some time because I knew it would be a good cardio workout. So, when a CrossFit buddy asked me to join her in a class she takes at a local gym, I jumped at the chance. In a spin class, you’re given verbal cues to add or decrease resistance to your stationary bike; how fast to pedal and whether to stand, sit or sprint. Your heart will get a great workout, and your legs may feel like rubber after your first class.

During this past winter, there seemed to be three types of weather in Bucks and Montgomery counties – cold, icy and snowy. Sometimes it was a combo platter. Cold mixed with snow. Cold mixed with ice. Cold mixed with snow and ice.

My husband and I chose Forest Park in St. Louis, Missouri for a recent walk because it offered something for both of us: running paths for me and a museum for him.

Rebecca Williamson, a registered dietitian at Indiana Regional Medical Center, has spent much of her career making sure folks eat so their hearts are healthier. As with most things in life, moderation is the key. But there’s more to keep in mind.

Creating a balanced diet may prove more challenging than you think. Despite all the regulations and labels, a lot of the process gets lost in translation from farm to plate. When dealing with a wide-scale output like school cafeterias, finding that balance is even more difficult, especially when it relates to the impressionable, growing bodies of our next generation.

People are increasingly making the switch to a plant-based diet because of the health and environmental benefits. Research has shown that a plant-based way of eating can help you maintain a healthy weight, as well as reduce your risk of certain heart diseases.

Like many people, Michael Wojcik was on a daily medication he didn’t really want to take — and would often forget to take — because he felt fine. Wojcik's cholesterol numbers would rise and fall, but in any case were dangerously high. The medication was, for all intents and purposes, supposed to keep him alive.

Whether you like to graze all day at the office or eat simply out of boredom, it can be tough to make healthy snack choices when you’re sitting at a desk, especially if you’re limited to a potato chip-filled vending machine, a co-worker’s candy jar or a nearby fast food restaurant.

The freezer section is a grocery store favorite — from frozen dinners to frosty desserts, it’s brimming with quick, affordable and delicious items. However, for some, consuming frozen products that contain dairy can lead to stomach issues and discomfort. For those who try to cut out ice cream and other cheesy entrees, don’t let that stop you from stocking up on microwave-ready delights while grocery shopping. We’ve rounded up some non-dairy and low-dairy favorites.

You know the routine. Life’s hectic, and you’re short on time. For ease and convenience, how often do you find yourself reaching for pre-packaged, processed foods or hitting the drive-thru after work? Even grocery stores provide single-serving meals you can heat for a quick bite.

It’s that time of year again, where football is at the center of many a weekend party. Foods like chips, dip, sliders, taquitos and mozzarella sticks are standard fare, but is there a way to make Super Bowl Sunday a little more health conscious without taking away any of the fun of these time-honored treats? We say, absolutely yes. Check out three excellent swaps for your game day feast.

If you want to learn how to swing from your knees or walk a tightwire, then you should try out aerial, or circus, fitness. Circus has seen a resurgence throughout the U.S. in the past several decades; circus schools and companies have been opening everywhere. For example, Aloft, a studio in Chicago, is housed in a former church and has been offering classes for over a decade. While many who train at these schools aspire to be professional circus performers, many other students train as a form of fitness.

The cold air might be nipping at your nose, and now that we’ve said our goodbyes to the beach, sandals and shorts, there’s no better time to crank up the temperature in your kitchen with a tasty, hearty stew.

Let’s be honest. It’s easier to eat healthy when there are loads of delicious, freshly harvested fruits and vegetables available. In Ontario County, that kind of choice is only available for half the year. During the throes of winter, when sunshine is a rare commodity and warmer temperatures exist only in dreams, accessing fresh produce can be challenging.

It’s autumn, and the markets are filled with a harvest of carrots, parsnips beets and turnips, loaded with fiber and vitamin C. But how do you eat these rich root vegetables? Chef Jeffory McLean, of the New York Wine and Culinary Institute, offers some tips on buying and preparing seasonal root vegetables, just in time for comfort food.

My husband and I joke that we’re the worst couple to have over for dinner. Our problem isn’t that we’re messy eaters or that we chew with our mouths open (or at least we haven’t heard a complaint on those accounts yet), but between my vegetarianism and his allergy to dairy, it’s can be hard to find traditional meals we can both eat.

The dilemma is all too familiar: It’s Monday morning, and you walk into your office to see someone has left a big box of donuts in the break room. Then, your coworker tells you there will be cake later, for yet another birthday celebration.