Healthy Eating
Egg- and chicken-free recipes that won’t break the bank
With the bird flu spreading and egg prices rising (and chicken prices potentially next), here are some healthy salads, sides, soups, weeknight dinners, and plant-based swaps that are egg- and chicken-free.
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Seasonal eating
As each new month arrives, it’s fun (and healthy!) to consider creative ways to incorporate seasonal produce into your routine. These peak-ripeness fruits and veggies are often more affordable than their hot-house or imported counterparts.

The best fruit & veg right now
What’s in season: February produce guide
See what’s in store this month.

Recipe of the Week
Greek Lentil Soup
This Greek Lentil Soup starts with The Healthy Cook's Simple Lentil Soup and adds on baby greens, dill, lemon, and scallions.

Easy, healthy, and free
Browse all free recipes
All of The Healthy Cook's recipes are delicious—find a new favorite!

Chemical Cuisine
Our food additive safety ratings
Wondering which ingredients in your foods and beverages are safe? Our Chemical Cuisine database rates additives—used to preserve foods and affect their taste, texture, or appearance—from ‘safe' to 'avoid.'

Caffeine Chart
How much is too much?
Caffeine is one of the only FDA-approved drugs that is present naturally and legally added to widely consumed foods. Exactly how much caffeine is there in the food and beverages you consume? CSPI has compiled the data.

In Your Inbox
Get free Healthy Tips
Sign up for the free Healthy Tips weekly newsletter from CSPI's Nutrition Action. Our emails highlight the latest research about nutrition, food safety, supplements, and exercise.

Take action
Tell Congress: Don’t take food away from kids
Congress has an opportunity to preserve access to the two largest sources of food assistance for kids: nutritious school meals and SNAP.
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Advocacy
Our issues
CSPI’s work improves the way America eats by transforming the food environment in schools, restaurants, grocery stores, and public places. We fight to keep our food supply free of dangerous chemicals and pathogens. We push government and industry to make transparent, science-based decisions.
See what we're working on.

Booklet
The Healthy Cook's Kitchen: Seafood
Eat seafood once or twice a week. That’s what health experts recommend. Wouldn’t it be wonderful to have a stable of simple, scrumptious, and healthy recipes to help you get there? That’s where we come in! In the third installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. How does Poached Provencal White Fish sound? Or Snapper Tacos with Avocado Salsa? Mmm…