Ashia Aubourg is a freelance food writer. She has years of experience working in kitchens, non-profits, tech companies, and farms. Ashia’s writing appears in Eater, The Kitchn, Cuisine Noir, Food & Wine, America’s Test Kitchen, Food52, and more. Before becoming a journalist, she completed her Bachelor of Science in Food Studies and Policy Studies from Syracuse University. Her hands-on background and fascinations involve outdoor cooking, foraging, and stewarding gardens.
Published
My friend who completed the Black Canyon 50K earlier this year, swears by pickles
These are easy to make and pack a flavorful punch
Nutrient-dense, delicious, and super easy to make
As a bonus: you can use leftover aloe gel on sunburns, cuts, or on your face for a dewy glow
It鈥檚 packed with dates, nuts, raisins, shredded coconut, spinach powder, and cinnamon鈥攁mong other delicious ingredients
Instead of adding creatine to water, I decided to get creative. Here are the recipes I liked鈥攁nd those I'd skip.
This six-ingredient recipe will help you refuel ahead of your next workout
I never knew fluffy yogurt was a thing
Recovery from substance use disorder, for Gregory Gourdet, involves running. Here鈥檚 how he nourishes himself before hitting the trail.
Go the extra mile, literally, with a protein-dense version of the viral pantry staple