The Ice Cream That Deserves a Halo on Top
Halo Top is 100 percent worth your time and taste buds.
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How to Stop Eating Meat the Right Way
There’s constantly buzz about vegetarianism and veganism, but did you know that becoming a vegetarian or vegan causes many people to suffer from depression and anxiety?
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A Dash of Healthy: Strawberry Cinnamon Oat Cakes
We all know that pancakes are amazing. I mean come on, if you don’t like pancakes you’re out of your mind. But what’s really cool about pancakes— besides the fact that they are absolutely delicious— is that you can make them a bunch of different ways.
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Quest Protein
After a workout, would it make sense for you to have a snickers bar with a protein shake? Probably not! This may seem strange, but the truth is the shake and snickers is equivalent to the majority of protein bars on the market.
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The Hidden Gem Inside of McLanahan’s: Agostinelli Café and Juice Bar
What most students don’t know is that over the summer Agostinelli’s opened Agostinelli Café and Juice Bar in the front part of McLanahan’s – and they brought along something students in State College haven’t been able to find before.
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Weighing In: Chia vs. Flax Seeds
If you’re into eating healthy these days, chances are you’ve heard of chia and flax seeds. People are raving about them and you know they’re supposed to be good for you, but what the heck are these seeds?
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To Supplement or Not? The Truth About Women and Protein
If you’re someone who hits the gym, you understand the benefits of even a quick in-between-classes workout. But how do you recover and make the most of your time spent sweating it out? Valley dug up the truth about protein and debunked the myths behind supplements being for body-builders only.
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Conversation Woes of the Gluten-free
“Gluten is a vague term. It’s something that is used to categorize things that are bad. Calories, that’s gluten. Fat, that’s a gluten,” says Seth Rogan in “This Is the End”. That’s a nice try, but no Seth. Gluten is a protein found in foods processed from wheat and other grains such a barley and rye. Gluten helps dough rise and gives it its chewy texture.
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