Series

Red light therapy might look extreme but it can actually be really good for the skin. Here's what you need to know.

Smokey Pig in the Blanket: Pulled Pork Croissant rolls Smokey Quesadilla: Onions Tri-colored peppers Cheese Fresh Cilantro Smoked Meat of choice Pulled Chicken, Pork, Brisket Flour tortilla

Hailey Zureich talks about finding your zen through the practice of balance exercises.

Chef Bobby and Chef Mike Tikk share how to make two gameday dishes at home.

Zoup! Founder talks about new line of products and shares recipe for White Chicken Chili.

Molly Mitchell offers parents a kid-friendly nachos recipe and discusses culinary program at the Downtown Boxing Gym for young, aspiring chefs. Loaded Nachos By Molly Mitchell, Associate Director of Culinary Arts at DBG Ingredients 1 bag of tortilla chips 1 can of refried beans 1/2 lb chorizo 1/4 cup sliced olives 8 oz cheddar 8 oz Munster 1 avocado 1 Serrano pepper 2 radishes 1/2 red onion Cilantro Sour cream Salsa Directions: Heat oven to 400 degrees. Brown chorizo in 1 tbs olive oil, break into small pieces. Heat bean with 1/2 cup of water until warm and smooth. Slice onion, radish and pepper thin, use a mandolin if you have one. Salt the vegetables with 1/2 tsp salt and add 2 tbs apple cider vinegar. Mix well and set aside. Shred the cheeses. Slice the olives into rounds. Spread 1/2 of the chips on a baking tray. Sprinkle 1/2 of the chorizo, beans, cheese and olives on the first layer. Add the second layer of chips in and repeat the toppings. Bake for 10-12 minutes in the oven. Slice the avocado and toss with salt and lime juice. Top the nachos with sour cream, salsa, quick pickles, cilantro and avocado. Serve with more sour cream and salsa on the side.