THE CHECK-IN

“A small amount of noodles goes a long way when you add vegetables and shrimp,” says New York City–based recipe developer Laura Rege. Egg is also scrambled into this dish, which features broccoli, bell pepper, and a cashew-based take on Indonesian gado-gado sauce.

“I used to do sculpting in college,” says Uriah Hurst, a Tier 3 trainer at Orchard Street in New York City. While he doesn’t sculpt anymore, he enjoys admiring the work of others, specifically, ancient Greek sculptures. “It gives me a sense of history, power, and the supernatural.”

Thyroid hormones are key for creating breast milk and thyroid health depends in part on iodine, so it’s recommended to double your intake from 150 micrograms per day (the standard adult recommendation) to 290. Since there’s iodine in salt, you lose it when you sweat, making it crucial to replenish if you’re working out, says D. Enette Larson-Meyer. Ph.D., RD, CSSD, professor of human nutrition and director of the nutrition and exercise laboratory at the University of Wyoming in Laramie.

Eggs and fish are great sources of iodine but your best bet is iodized salt, with 71 micrograms per quarter teaspoon. If you use it while cooking and to bring out the flavors in finished dishes, you're likely getting enough to meet your daily requirements—and satisfy those salt cravings, says Larson-Meyer.