Give cottage cheese a whirl in the blender and get a silky-smooth, protein-packed base for an irresistible dip. Add a drizzle of olive oil and sprinkle of everything bagel seasoning, break out the crackers and crudites, and feel free to indulge with no guilt. Makes about 2 cups – Susan Puckett Ingredients 16 ounces cottage cheese (low fat or full fat) 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 teaspoons everything bagel seasoning Raw vegetables, crackers,

Stress is part of life. Work, family, finances, health concerns and even the daily news can keep your mind and body wound up. And chronic stress can affect sleep, digestion, blood pressure, mood and the immune system. Fortunately, exercise is one of the best ways to manage it. Here’s why. 1. It boosts your mood. Physical activity affects brain chemicals associated with mood and wellbeing, including endorphins. You don't have to experience a “runner's high” to benefit. A walk,

Balance problems often get filed under “getting old,” something to worry about later but you can’t do much about. Truthfully, though, the decline can start long before you notice it. And there’s plenty to do about it, starting now. Training for balance helps you stay steady on your feet. It helps you keep doing the things you enjoy — hiking, traveling, playing golf or pickleball, etc. Balance also becomes increasingly important for safety. About 1 in 4 people over 65 fall eac

There’s no law saying eggs are strictly for breakfast. This recipe, lightly adapted from the Cooking + Kate blog, is a delicious example of a protein-forward meal that hits the spot at any hour. If you can crack an egg, you can make this dish and have it on the table in under 30 minutes. No measuring tools are needed, so long as you’ve got enough tomatoes to cover the bottom of your pan. Serves 2-4. – Susan Puckett Ingredients 3 cups (about 1 ½ pints) halved cherry tomatoes ¼

Zucchini is versatile for use in all kinds of dishes. This recipe, adapted from thekitchen.com, is fast, easy, and packed with protein. Add it to your weekly rotation while zucchini crops are flourishing. Bite-sized pieces of zucchini and chicken are cooked separately in single layers in a lightly oiled skillet, then simmered in sauce with a tingle of hot spice. For extra crunch, toss in a handful of walnuts. You can sub cubes of tofu for the chicken. Serves 4. – Susan Pucket