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With two hit TV series behind her, Edmonton’s Jill Hennessy is blossoming in new ways. She tells Chatelaine about her latest muses – motherhood and music – and why, at 40, life is better than ever

I have commitment issues with Big Red, but I’m vowing to try harder. I want us to work it out, if only for the children

Jazz up your meals with helpful tips and delicious recipes

These green wonders can strengthen bones, counteract obesity and provide the iodine we need for proper thyroid functioning. Try these healthy recipes

This spring, play up your eyes, create a glowing complexion, try on vibrant shades for your nails or lips, and pick up a pair of updated aviator sunglasses.

Experts share their best tips, ingredients and products to soothe chapped lips, parched eyelids and irritated noses.

On childhood trips to visit family in Mexico, I looked forward to running to the nearest corner store and digging into a cup of cold gelatina. Also known as gelatina mosaico (stained glass jelly) in Mexico and Brazil, this no-bake dessert is made from sweetened condensed and evaporated milks, and chopped Jell-O. You can set it in eight to 10 cups for a quick dessert fix, or in a Bundt pan for an easy summer stunner, as we've done here. This recipe makes a pretty firm-set cake; you can reduce the unflavoured gelatin amount by 1/4 for a wobblier one. —Chantal Braganza

The day's most important meal gets a power boost with these eight quick ingredients

If you've ever shopped at Ikea, you likely know all about shopping hanger. Here are favourite quick and cheap on-site eats, from chocolate caramel cake to those famous meatballs — Swedish for delicious!

We break down green beauty terms so you know exactly what to look for.

Cooking inspirations straight from the stars. Plus, your key ingredient for the month.

From aqua cycling to the power of meditation, find out all the ways you can start the year off on a healthier, happier note.

In the Muffin Olympics, my favourite—bran muffins—would never even make the team. I get that gritty brown masses hardly have the appeal of blueberry-buttermilk, sweet-cornmeal, banana- walnut, and pumpkin-spice, but I’ve always enjoyed their quiet, nutty complexity—plus, it’s kind of adorable, the way I convince myself that they’re healthier, right? So I decided that they needed a makeover, and I reformatted them as scones, and pretty ones at that. Preloading the scones with jam makes them self-contained packets of breakfast luxury. Yes, like a jelly donut but still craggy and wholesome enough that we get to enjoy them way more often.

For Valentine's Day—or just a little pick-me-up.