Now’s the perfect time to make some green changes at home. The best upgrades are the ones that help you stash some extra cash.

More people are working remotely – from home or anywhere. Here’s how to protect your data, devices and computer from security issues, without an IT department.

The kitchen may be the most popular room in the house, but the bedroom is where you clock the most time. Sleeping refreshes the body and mind, recharging you for the next day. A few simple changes can transform your ordinary bedroom into a snoozing sanctuary. Read more on how to improve your bedroom health.

Are you an apple or a pear? Find out how your body shape may affect your disease risk.

An old-world way of eating may help you protect your brain.

Use by, sell by, best by. What does it all really mean? How long does the food on your shelves last?

Eating more calories associated with memory problems in older people.

Add these seasonal foods to your diet for a healthy and delicious boost.

Surprising results of a study on how fathers balance career and family.

Some people claiming gluten sensitivity “without celiac” may be onto something.

For one week, reserve a block of time each day to connect with the people who mean the most to you: your family. From Lisa Oz, author of Us: Transforming Ourselves and the Relationships That Matter Most. Day 1. Have family breakfast together. If you or your spouse normally leaves before everyone else, let your boss know you will be running a little late.

There is something oh-so-comforting about slurping up hot fettuccine coated in a decadent cream sauce. But hold the cream! This dairy-free vegan version is every bit as rich and satisfying, with only half the fat. From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Cascarelli.

Keep these key ingredients on hand in your kitchen pantry – they’ll help you create and flavor your meals, and save many a dish from disaster. From 4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients, by Kim McCosker and Rachael Bermingham.