Skip to playerSkip to main contentSkip to footer
EatingWell
  • 8/3/2022
Apparently, your good gut bacteria really dig it when you go green.

Recommended

0:23
Up next
How to Make Roasted Cabbage Steak & Spanakopita Melts
EatingWell
0:13
How to Make Cheesy Chicken Alfredo Garlic Bread
All Recipes
0:34
How to Make Peanut Noodles with Shredded Chicken & Vegetables
EatingWell
1:07
Carrot Cake Mini Trifles Bring Layers Of Sweetness To Easter Dinner
Delish
13:05
How to Make 5 Easy 30-Minute Dinner Recipes
All Recipes
0:16
How to Make 2-Ingredient Crockpot Easter Ham
All Recipes
0:56
4 Ways To Cook Asparagus That Prove It's The King Of Spring
Delish
0:36
Natural Dye Easter Eggs Are The Perfect Easter Arts & Crafts
Delish
0:54
Are People Still Wearing Mascara?
Real Simple
0:14
That Feeling When You Find the Right-Sized Container
Real Simple
0:21
How to Cut Back on Paper Junk Mail
Real Simple
0:23
How to Make Ranch Roasted Cauliflower
EatingWell
0:10
How to Make Spring Roll Salad
EatingWell
0:45
How to Make Roasted Cabbage Salad with Miso Vinaigrette
EatingWell
0:30
How to Make Melting Sweet Potatoes with Herbs and Garlic
EatingWell
0:30
How to Make Creamy Cottage Cheese Dressing
EatingWell
0:28
How to Make Lemon-Garlic Marinated Cabbage Wedges
EatingWell
0:21
How to Make Shrimp Lettuce Wraps
EatingWell
0:33
How to Make Smashed Beets with Goat Cheese & Hot Honey
EatingWell
0:34
How to Make High-Protein Peanut Butter Cookie Dough Overnight Oats
EatingWell
0:22
How to Make a Pesto Breakfast Sandwich
EatingWell
0:30
How to Make Melting Carrots with Maple Butter
EatingWell
0:33
How to Make Vegan Shepherd’s Pie
EatingWell
0:43
How to Make Cabbage Steaks au Poivre
EatingWell
0:37
How to Make Butter Chicken Bites
EatingWell