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With the wide array of plant-based options on campus. and in Berkeley, following a plant-based diet becomes more popular every day — and it’s not hard to see why. Here are just some of the perks of being vegetarian.
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The good berries you eat are what make your summer truly great. Here is The Daily Californian’s definitive power ranking of the best summer fruit.
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This week we’re celebrating the wonderful combo of squash and grain zucchini bread. Here’s why you should join the festivities.
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As kids at heart, many of us still can’t stand the sight or smell of vegetables. From stinky broccoli to spinach, we understand your disgust
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Let us at the Clog tell you about easy ingredient swaps and additions so that you can make and eat all the baked goods, guilt-free.
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Although you may not necessarily have all of these items in your cupboard and fridge, we at the Clog have some meal ideas to get you through the day.
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Look, it’s just hard to cook something that has carbs, protein and veggies but still tastes good, fits with a college budget and isn’t super time consuming. Lucky for you, we have an easy and delicious recipe that just about fits the bill.
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If you’re looking for a healthy and easy meal to make, with plenty of leftovers to last you through the week, then you’ve stumbled upon the perfect recipe. Using only two pots and a lot of veggies, this meal is the perfect go-to dinner or lunch.
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Just about everyone loves enchiladas. Now there’s a way to enjoy them with a healthy serving of veggies and fewer carbs. Zucchini boat enchiladas taste like the real deal and are also fun to make. And just because this recipe is supposed to be healthy, doesn’t mean we’ve left out the cheesy
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During the school year we can often get caught up in a cycle of studying for midterms and bingeing on junk food. Summer provides us the extra time we need to abandon instant ramen in favor of cooking bright and healthy meals. We at the Clog have come up with fun ways to incorporate the fruits and vegetables currently in season into your diet.
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