alive magazine

09/03/2024

Hey, American readers! The team at alive wants to make your autumn un-fall-gettable by bringing you a whole harvest of healthy recipes, environmental insights, wellness tips, and more in our latest issue. Our feature article with , the founder of , is a must read. 🌎

DM us a 💚emoji, and we will send you a link to find the closest store carrying our magazine!

09/03/2024

Although summer isn’t quite over, September cracks open the door for all our fall favorites: cozy weather, spiced drinks, and hearty meals shared with friends and family. 💚

The start of cold and flu season is just a little bit less thrilling. That’s why this issue of alive focuses on immune health, bringing you all the tips you need to spend less time sniffling and more time smiling.

Want to get your hands on this issue? Comment your favorite fall emoji, and we’ll send you a link to find the closest store near you. 🍂

08/27/2024

A gentle reminder from your friends at alive: fill your cup first today. It’ll only make you a better pal, parent, or partner to your loved ones! ☕

What are some ways that you fill your cup? 💚

08/23/2024

Wave goodbye to rushed breakfasts and grabbing toast on the go. 👋 This Mini Tortilla Quiche keeps in the fridge for 4 days, making it the perfect meal-prep breakfast for you and your kiddos! 🍳

WHAT YOU NEED:
3 large whole wheat tortilla wraps
1 tsp grapeseed, avocado, or melted coconut oil
1/4 tsp ground cumin
1/4 tsp smoked paprika
4 large organic eggs
3/4 cup frozen mixed vegetables, thawed
1/2 cup shredded sharp cheddar cheese or Monterey jack cheese
2 tsp chopped chives
5 cherry tomatoes, cut in half

HOW TO MAKE IT:
Preheat oven to 350 F.

Using a 4 inch round cookie cutter, punch circles out of tortilla wraps, 10 in total. Set aside.

In small bowl, stir together oil, ground cumin, and smoked paprika. Brush lightly over one side of each tortilla round. Press tortillas, oil side down, into wells of a muffin pan, pressing firmly to shape into cup. Bake in preheated oven until tortilla cups are lightly golden brown, about 10 minutes. Remove from oven and set aside. Don’t turn off oven.

In medium bowl, add eggs and whisk until well combined. Stir in mixed vegetables, shredded cheese, and chives. Divide egg mixture among tortilla shells before topping each with a cherry tomato half.

Bake until filling is puffed and set in center, about 10 to 15 minutes. Let cool for 4 minutes in pan before transferring quiches to a wire rack. Serve warm or at room temperature.

Quiche may be stored in an airtight container in the fridge for up to 4 days.

Serves 16
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08/23/2024

We think success needs a rebrand. As the little ones in your life look toward a fresh school year, remind them that their achievements may look different from those around them. And that’s totally okay! 💚

What does success mean to you?

08/23/2024

Consider adding these A+ supplements to your back-to-school list! 📖🌿

Not every supplement is right for everyone, so be sure to check with a healthcare professional to choose the best ones for your family.

08/16/2024

Talk about fresh! These healthy poke bowls are the perfect colorful dish for a hot summer day. 🧡💚💛 💜

WHAT YOU NEED:
POKE BOWL:
2 cups cooked brown rice
1 cup finely shredded red cabbage
1 cup shaved carrot strips
1 cup packed baby spinach leaves
1/2 cup thinly sliced unpeeled cucumber
6 radishes, thinly sliced
1 avocado, peeled and sliced
2 green onions, thinly sliced on the diagonal
12 oz sashimi-grade ahi tuna or sockeye salmon

GINGER MARINADE
2 Tbsp light soy sauce or gluten-free liquid aminos
2 Tbsp rice vinegar
1 Tbsp toasted sesame seed oil
2 tsp chili garlic sauce or Sriracha
1 tsp peeled and finely grated gingerroot
1 tsp honey or agave
Lime wedges, cilantro sprigs, and black sesame seeds, for garnish (optional)

HOW TO MAKE IT:
Have rice cooked and all vegetables sliced and diced before marinating tuna.
In medium bowl, combine soy sauce, rice vinegar, sesame seed oil, chili garlic sauce, gingerroot, and honey. Whisk to blend.

Cut fresh raw fish into 1/2 inch cubes. Add to marinade and stir gently. Set aside while assembling bowls.

Begin filling 4 individual serving bowls starting with a scoop of cooked rice. Arrange vegetables on top, fanning each serving with a couple slices of avocado. Using slotted spoon, scoop diced fish from marinade and divide evenly over vegetables. Drizzle with remaining sauce. Garnish with lime wedges, cilantro, and sesame seeds, if using, and serve immediately.

Optional finishing note: top each bowl with strips of nori and pickled ginger for balanced flavors.

Serves 4
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08/13/2024

What are your thoughts on the integration of AI into healthcare? 🤖💥 It’s being used for everything from record-keeping and research to image and data analysis.

Comment “Share!” below and we’ll DM you a survey link that gives you the chance to win $200!

08/09/2024

Would you like fries with that? We would! 🙋‍♀️

This take on everyone’s favorite appetizer swaps potatoes for rutabagas, leaving you with a higher-fiber, lower-calorie option. Plus, we’ve included 2 flavorful dips to seal the meal!

WHAT YOU NEED:
RUTABAGA FRIES:
〰️ 1 lb rutabaga
〰️ 2 Tbsp extra-virgin olive oil
〰️ 1 tsp chili powder
〰️ 1 Tbsp finely chopped fresh dill or Italian parsley (optional)

TOMATO CHIPOTLE SAUCE
〰️ 1/3 cup full-fat plain Greek yogurt
〰️ 1/4 cup mayonnaise
〰️ 2 tsp chipotle pepper in sauce
〰️ 1 Tbsp tomato ketchup (more, to taste, if preferred)
〰️ 1 garlic clove, peeled, crushed, and minced
〰️ 1 tsp maple syrup
〰️Lime juice (optional)

CREAMY DILL SAUCE WITH CUMIN AND LIME
〰️ 1/2 cup full-fat plain Greek yogurt
〰️ 1 garlic clove, peeled, smashed, and minced
〰️ 1 Tbsp finely chopped fresh dill
〰️ 2 tsp lime juice
〰️ 1/2 tsp ground cumin

HOW TO MAKE IT:
Preheat oven to 400 F.

Using potato peeler or paring knife, peel rutabaga. Cut into 1/3 x 3 inch fries. Place in bowl and drizzle with oil and chili powder. Toss together to lightly coat. Line baking sheet with parchment paper and arrange fries on top in a single layer. Bake in center of preheated oven for 30 to 40 minutes, flipping and stirring fries a couple of times during baking. Fries should be golden brown and firm on the outside and soft in the center. Add some salt and pepper, to taste, if you wish.

In mini blender, combine tomato chipotle sauce ingredients. Whirl until smooth. Add pinch of salt and splash of lime juice for some zesty brightness, if you wish. Transfer to bowl and set aside.

In small bowl, combine creamy dill sauce ingredients. Stir together to blend. Add more seasonings, to taste, if you wish. Set aside.

When fries are done, transfer to small platter. Sprinkle with chopped herbs and serve with sauces for dipping on the side. Rutabaga fries are delicious served as a side dish with any main course.

Serves 4
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08/08/2024

f) FREE alive magazines for life! 😉

08/02/2024

Grab your fav mixing bowl, because you’re going to want to make these flavor-, fiber-, and omega-3-packed Oat and Flax Crackers. Pair them with our Avocado Ranch Dip, and you’re left with the perfect addition to any lunchbox—for both you and your kiddos! 🥑💚

WHAT YOU NEED:
〰️ 3 Tbsp ground flaxseed
〰️ 13 Tbsp warm water, divided
〰️ 1 cup finely ground oat flour
〰️ 1 cup quick-cooking oats
〰️ 2 Tbsp flaxseeds
〰️ 6 Tbsp nutritional yeast, divided
〰️ 3 Tbsp melted coconut oil
〰️ 19 oz can chickpeas, drained and rinsed
〰️ 1 large ripe avocado, peeled and seeded
〰️ 1/4 cup apple cider vinegar
〰️ 1 Tbsp extra-virgin olive oil
〰️ 1 Tbsp onion powder
〰️ 1 tsp garlic powder
〰️ 3 Tbsp finely chopped fresh dill or 1 Tbsp dried dill

HOW TO MAKE IT:
Preheat oven to 325 F.
In small bowl, whisk together ground flaxseed and 9 Tbsp water. Set aside for 5 minutes to allow flax mixture to thicken.
Meanwhile, in medium bowl, whisk together oat flour, oats, flaxseeds, and 3 Tbsp nutritional yeast. Make a well in center of dry ingredients and add coconut oil and reserved flax mixture. Stir together with a fork until a dough forms.
Place large piece of parchment paper on clean work surface. Place dough in center of parchment and gently press into a rectangle shape. Cover dough with another piece of parchment paper and roll, still covered, into a 12 x 10 inch rectangle. Remove top piece of parchment, trim as necessary, and cut dough into 1 inch squares. Using a spatula, transfer squares to parchment-lined baking tray, leaving a little room between each one. Reroll any trimmed pieces of dough and cut into more crackers.
Bake crackers until golden brown and crisp, about 40 minutes. Transfer crackers to wire rack; cool to room temperature. Crackers may be stored in an airtight container at room temperature for up to 1 week.
For avocado ranch dip, to food processor or blender, add chickpeas, avocado flesh, apple cider vinegar, olive oil, onion powder, garlic powder, dill, remaining 1/4 cup water, and 3 Tbsp nutritional yeast. Blend until smooth and creamy. Dip may be refrigerated in an airtight container for up to 1 week.
Serve oat and flax crackers alongside avocado ranch dip and enjoy.

Serves 16

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08/02/2024

Happy August, alivers! 💚

Summer is still in full swing, but you miiight be peeking around the corner at all the fall transitions that await. That’s why this issue of alive focuses on the little ones in your life and how to navigate the upcoming school year—and every day beyond—as smoothly as possible. ✌️

Want to pick up an issue near you? Comment “Happy August!” and we’ll send you the link to find your closest store. Happy reading!

08/02/2024

Reminder: it’s okay to slow down this summer and enjoy the simple pleasures life has to offer.

How are you making time to relax this summer? ☀️🩷

07/30/2024

Did you know that migraine is the second leading cause of disability worldwide, and the first among young women? After speaking to a healthcare professional, consider trying these supplements to help.

Read more about migraine attacks and what you can do about them in our July issue of alive. Comment 💚 and we’ll send you a link to find the closest store carrying the magazine!

07/30/2024

We took your favorite side salad and made it the perfect balanced summer meal! How? By keeping the same great Mediterranean flavors of an Italian pasta salad and adding a solid source of protein. 💚

💡 Fun fact: just 1/2 cup of chickpeas contains nearly 20 grams of protein!

WHAT YOU NEED:
2 3/4 cups dry chickpea or lentil rotini pasta (or pasta of choice)
1 large red bell pepper, diced
1 1/2 cups broccoli, chopped into small pieces
2 Tbsp lemon juice
2 Tbsp Dijon mustard
1 Tbsp pure maple syrup
1/2 tsp dried basil
1/2 tsp dried oregano
2 garlic cloves, peeled and minced
1/4 tsp black pepper
3 Tbsp extra-virgin olive oil
8 oz bocconcini cheese
2/3 cup sliced black olives
1/2 tsp flake salt (optional)
Fresh basil for garnish (optional)

HOW TO MAKE IT:
Boil pasta according to package directions. Drain and set aside to cool completely.

To large bowl, add diced red bell pepper and broccoli, then add cooled pasta.

In medium bowl, combine lemon juice, Dijon mustard, maple syrup, basil, oregano, minced garlic, and black pepper. Slowly add in olive oil and whisk to emulsify. Alternatively, add dressing ingredients to a Mason jar and shake vigorously for 10 to 15 seconds, or until fully combined.

Pour dressing over pasta salad, toss with bocconcini and black olives, and top with flake salt and basil, if using. Dig in!

Serves 6

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07/26/2024

Turns out AI is having more than just an impact on society, but a huge impact on the environment as well. 🌎

What are your thoughts on this research? Let us know in the comments!

07/19/2024

A spoon full of pudding helps the breakfast go down! Try this Floral Breakfast Blueberry Pudding Bowl for a nutritious (and sweet!) start to the day.💙

WHAT YOU NEED:
〰️ 10 1/2 oz package soft (silken) tofu
〰️ 2 cups blueberries, plus more for garnish
〰️ 1/2 cup unflavored plant-based milk
〰️ 2 Tbsp maple syrup
〰️ 2 tsp orange zest
〰️ 1/2 tsp dried culinary lavender
〰️ 1/4 tsp almond extract
〰️ 1/8 tsp sea salt
〰️ 3 Tbsp chia seeds
〰️ 1/3 cup sliced raw almonds
〰️ 1/3 cup sliced mint

HOW TO MAKE IT:
In blender container, place tofu, blueberries, plant-based milk, maple syrup, orange zest, lavender, almond extract, and salt, and blend until smooth. Transfer to container and stir in chia seeds. Chill for at least 2 hours to thicken.

Place pudding in serving bowls and top with almonds, mint, and extra blueberries for garnish.

Serves 4

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07/12/2024

A fruit-infused and refreshing cocktail (or mocktail!)? We’ll cheers to that! This Blackberry Bellini is the drink of the summer. 🥂💜 🍋

WHAT YOU NEED:
〰️ 2 cups fresh blackberries
〰️ 2 Tbsp raw honey
〰️ 2 cups ice
〰️ 1 cup sparkling water or Prosecco
〰️ 1 fresh lime, thinly sliced into coins
〰️ A few rosemary sprigs, for garnish

HOW TO MAKE IT:
Thoroughly wash blackberries and add to food processor with honey. Blend until pureed and smooth. If desired, pour through strainer for a smoother consistency.
In 4 champagne glasses, evenly distribute blackberry puree and ice, top with sparkling water or Prosecco, and stir. Finish with a fresh lime slice and rosemary sprig for garnish and added fragrance. Enjoy!

Serves 8

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07/09/2024

In each issue of alive USA, we feature some of the amazing Instagram creators that are inspiring us to live happier, healthier lives! Last month we featured:
💚
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💚

Who would you like to see featured in the next issue? Tag them in the comments and let us know! ☀️

07/05/2024

Nothing says comfort food like a slice of carrot cake. But make it no-bake, naturally sweetened, and full of healthy fats and fiber? You’ve got the perfect summer dessert. 🥕💚

WHAT YOU NEED:
FROSTING
〰️ 1 cup raw cashews
〰️ 1/2 cup full-fat coconut milk
〰️ 2 Tbsp lemon juice
〰️ 3 Tbsp maple syrup
〰️ 1 tsp vanilla extract

CAKE
〰️ 2 cups pitted Medjool dates (measured after pits removed)
〰️ 2 cups pecans
〰️ 2 cups finely shredded carrots
〰️ 2 tsp vanilla extract
〰️ 1 1/2 tsp ground allspice
〰️ 1/4 tsp sea salt
〰️ 3 Tbsp wheat germ
〰️ 3 Tbsp ground flaxseed
〰️ 1/3 cup raisins

Freshly grated nutmeg (optional)

HOW TO MAKE IT:
To make frosting, place cashews in bowl, cover with water, and let soak for at least 2 hours. Drain cashews, rinse, then add to blender container along with remaining frosting ingredients. Blend until thick and creamy.

To make cake, place dates in food processor container and blend until reduced to small bits that clump together. Remove dates from container. Place pecans in food processor container and blend until reduced to small bits but not into flour. Add dates, carrots, vanilla, allspice, and salt to container and pulse until combined into a cakelike texture. Pulse in wheat germ, ground flaxseed, and raisins.

Line 8 inch springform pan with parchment paper and lightly grease sides. Spread cake mixture in pan into an even layer. Spread frosting on cake in an even layer. Place cake in freezer to set for 2 hours or more.

To serve, let cake thaw for about 30 minutes at room temperature before slicing. Using a warm knife (run knife under hot water for a few seconds) can make slicing easier and cleaner. Garnish with nutmeg, if using.

Store leftovers, covered, in refrigerator for up to 1 week or in freezer for up to 1 month. The cake is best enjoyed slightly chilled, but not frozen.

Serves 8

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07/04/2024

Brain health 🤝 happiness.

Did you know that a 2024 study found that feelings of happiness may lead to better cognitive functioning, like improved memory? We think mixing happy hobbies with healthy habits is the perfect combo. 🧠

07/02/2024

What emojis describe your plans for July? We’d choose: ☀️⛰️🍓🏖️📖

Pick up the July issue of alive and dive into all the ways you can achieve your happiest, healthiest self this summer. From fresh recipes to wellness tips, we’ve got you covered!

07/02/2024

Hey American readers! Did you know you can pick up our July/August issue of alive at your local natural health retailer?

This issue focuses on motivating you toward your goals, while reminding you to be proud of yourself for the hard work along the way. With articles on outdoor exercise in warm weather, striving for sustainability, and achieving the best version of yourself, we’ve got the info you need to hit all your targets this summer. ☀️

What are some of your summer goals? Let us know in the comments! 💚

06/28/2024

Did someone say salad season? Summer is the time for protein-packed salads that will keep you full and refreshed in the summer heat! ☀️🥗

This Spanish-Style Cobb Salad topped with an orange-based vinaigrette is *chef’s kiss.* 🤌

WHAT YOU NEED:
DRESSING:
〰️ 3 Tbsp extra-virgin olive oil
〰️ 1 Tbsp sherry vinegar
〰️ 1 Tbsp freshly squeezed orange juice
〰️ 1 tsp orange zest
〰️ 1/2 tsp honey
〰️ 1/4 tsp sweet smoked paprika

CHICKEN MARINADE:
〰️ 1 garlic clove, peeled
〰️ Pinch of salt
〰️ 1 Tbsp extra-virgin olive oil
〰️ 1/4 tsp sweet smoked paprika
〰️ 1/4 tsp black pepper
〰️ 1 tsp fresh chopped rosemary
〰️ 2 chicken breasts, about 14 oz total

SALAD:
〰️ 2 oz serrano ham, cut in 1 semi-thick slice
〰️ 3 hard-boiled organic eggs, recently prepared
〰️ 1/4 tsp hot smoked paprika
〰️ 1/2 dry pint grape tomatoes
〰️ Pinch of salt
〰️ Pinch of pepper
〰️ 3 romaine hearts, about 18 oz in total, washed and finely chopped
〰️ 2 oz Manchego cheese, cubed
〰️ 18 to 20 manzanilla stuffed olives, about 2 oz

HOW TO MAKE IT:
For dressing, in Mason jar fitted with lid, combine olive oil, sherry vinegar, orange juice, orange zest, honey, and sweet smoked paprika. Shake well and set aside.

For chicken marinade, finely chop garlic; work salt into chopped garlic on cutting board and continue to mince with knife. Add to glass container with lid, along with olive oil, sweet smoked paprika, black pepper, and rosemary. Add chicken breasts to container and work mixture into both sides. Seal container and refrigerate for about 2 hours.

Chop ham into a fine dice and cook on low to medium heat until fat begins to render and ham becomes crispy. Drain and set aside.

Peel hard-boiled eggs and slice in quarters. Dust with hot smoked paprika.

Quarter grape tomatoes, season with pinch of salt and pepper, and in small bowl, combine with about 1 Tbsp dressing.

To assemble salad, in large bowl or platter, toss romaine with remaining dressing. Arrange cheese, ham, eggs, dressed tomatoes, and olives in rows over salad. Bring to the table and allow guests to pick their own or toss once more to combine.

Serves 8

06/26/2024

🎉JUNE GIVEAWAYS🎉 Hey, guys! Head over to alive.com/contest and enter to win these men’s health prize packs.

You could win …
💚 the ultimate men’s health prize pack from
💚 a bundle of bestsellers

RULES: Contest closes at 12:01 am PST on July 1, 2024. Contest is only open to legal residents of Canada who are the age of majority.

06/24/2024

More prioritizing, less pressure! What healthy habits are you making a priority this summer? ☀️

06/24/2024

⭐WEBINAR ALERT— LAST CHANCE TO SIGN UP!⭐ Industry friends and partners, join us tomorrow from 2 to 2:30 pm EDT as we cover the benefits of being a mission-based brand. You'll hear real-life case studies of how mission-based brands have grown well above industry averages while delivering the best experience for customers.

Register now to reserve your spot! 💚

A mission-based brand and retailers discuss their growth and excellent customer experiences.

06/20/2024

BBQ? ✅ Refreshing drinks? ✅ A healthier burger? We’ve got you covered on that one.

These Vietnamese-inspired turkey burgers combine fresh flavors with a dash of heat for the ultimate backyard dish. 🍔

WHAT YOU NEED:
SLAW:
〰️ 1 cup shredded napa or Savoy cabbage
〰️ 1 cup grated carrot
〰️ 2 green onions, sliced into matchstick-size pieces
〰️ 1/4 cup chopped fresh cilantro
〰️ 1/4 cup chopped fresh mint
〰️ 1 tsp fish sauce
〰️ 1 Tbsp rice vinegar
〰️ 1 Tbsp lime juice
〰️ 1 garlic clove, peeled and crushed
〰️ 1 tsp coconut palm sugar
〰️ 1/4 bird’s eye chili, very finely chopped
〰️ 2 Tbsp ground peanuts

BURGERS:
〰️ 15 oz lean ground turkey
〰️ 1 tsp black pepper
〰️ 1/2 tsp ground cardamom
〰️ 1 whole bird’s eye chili, finely chopped (or less depending on heat preference)
〰️ 1 Tbsp chopped cilantro
〰️ 1 Tbsp chopped Thai basil
〰️ 1 tsp lime zest
〰️ 1 Tbsp lime juice
〰️ 1 tsp fish sauce
〰️ 1 tsp grapeseed oil
〰️ 4 leaves butter lettuce

HOW TO MAKE IT:
For slaw, combine cabbage, carrot, green onion, cilantro, and mint. In small jar or bowl, combine fish sauce, rice vinegar, lime juice, garlic, coconut palm sugar, and bird’s eye chili to form dressing. Pour over cabbage and carrot mixture and toss well. Sprinkle ground peanuts overtop of slaw.

For burgers, combine turkey, black pepper, cardamom, chili, cilantro, Thai basil, lime zest and juice, and fish sauce. Mix well with fork and, using clean hands, form into 4 evenly sized patties.

Brush ridged grill pan with grapeseed oil and heat on medium-high. When pan is hot, cook patties about 4 to 5 minutes on each side. Alternatively, cook on medium-high heat on barbecue.

Serve burgers piled high with slaw in lettuce cups, topped with peanuts, or on whole wheat burger buns.

Serves 4

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06/19/2024

What micro methods are you using to take care of yourself today? Let us know in the comments! 💚

06/19/2024

⭐WEBINAR ALERT!⭐ Industry friends and partners, join us on June 25 from 2 to 2:30 pm EDT as we cover the benefits of being a mission-based brand. You'll hear from New Hope Network's Nancy Coulter-Parker, True Grace's Kristie Hall, Jimbo's Jim "Jimbo" Someck, and our very own Nina Wagner. They're sharing real-life case studies of how mission-based brands have grown well above industry averages while delivering the best experience for customers.

Register now to reserve your spot! 💚

A mission-based brand and retailers discuss their growth and excellent customer experiences.