Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started
My Medicine

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Carolyn O'Neil, MS, RD: Lightening Up continued...

Fennel, Orange, and Pomegranate Salad

O'Neil discovered this recipe at a "girlfriends getaway" weekend in Rosemary Beach, Fla. "The pretty green, bright orange, and deep red created a picture-perfect platter on the brunch buffet. What a beautiful way to enjoy the fiber in the fennel, the vitamin C in the oranges, and antioxidants in the pomegranate," she says.


4 navel oranges
1 head (bulb) fennel
1 tbsp extra virgin olive oil
¼ cup pomegranate seeds
(or dried cranberries)
1 tsp kosher or sea salt
freshly cracked black pepper
¼ cup slivered almonds, toasted
and cooled


1. Segment the oranges, reserving ½ cup orange juice. Clean the fennel, trim, and remove any browned or bruised areas. Cut the fronds off and reserve. Shave the fennel crosswise, using the finest slicing blade on the food processor or a mandolin.

2. In a large bowl, toss the shaved fennel with the orange segments, olive oil, and salt. Mince 2 tablespoons of the green fennel fronds and toss into the salad. Add the pomegranate seeds and orange juice and gently toss to combine.

3. Cover and chill for at least 30 minutes before serving so the flavors can combine. Season to taste with salt and freshly cracked black pepper. Garnish with toasted almonds and some of the fennel fronds.

Makes 6 servings

Per serving: 170 calories, 5 g protein, 19 g carbohydrate, 10 g fat (1 g saturated fat), 6 g fiber, 10 g sugar, and 408 mg sodium. Calories from fat: 49%.

Domenica Catelli: Switching Out Ingredients

Chef and cookbook author Domenica Catelli -- of Mom-a-licious -- is a believer in holiday recipes that are big in flavor, ease, and health. Her garlicky, no-guilt mashed potatoes won out in something of a family feud. "My mother-in-law let me know early on that I didn't know how to make mashed potatoes," says Catelli. "She knew how her son liked them and, chef or not, I wasn't going to match up. I, of course, wanted to prove her wrong and came up with this no-cream, no-butter, healthy-but-flavorful recipe." The verdict? "Once I made them, she conceded that I earned 'best' potatoes that Thanksgiving!" Catelli says.

Healthy Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.

Top searches: Chicken, Chocolate, Salad, Desserts, Soup

Healthy Recipe Finder