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COLD SALADS

Herby Chicken Salad

This mayo-free recipe features Greek yogurt, fresh herbs, red grapes, and walnuts, offering a fresh and healthy twist on a classic picnic dish.

mayo free herby chicken salad served in lettuce wraps

Makes 6 cups •  Prep time 15 minutes

For the Dressing

  • ½ cup plain, full-fat Greek yogurt
  • ¼ cup chopped chives
  • ¼ cup loosely packed fresh basil leaves
  • 2 tbs. chopped fresh dill
  • 2 tbs. lemon juice
  • 1 tsp. lemon zest
  • 1 tbs. extra-virgin olive oil
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper

For the Salad

  • 3 cups cubed or shredded cooked chicken breast
  • 2 celery ribs, finely chopped
  • ½ cup red grapes, halved
  • ½ cup chopped walnuts

This recipe originally appeared in “5 Picnic Salad Recipes

Make the Dressing

  1. Combine all the dressing ingredients in a blender and blend until smooth.

Make the Salad

  1. Place the salad ingredients in a large bowl.
  2. Pour in the dressing and mix until everything is coated. Taste and add more salt, pepper, or lemon juice as needed.
  3. Refrigerate for about an hour, then enjoy within four days.

Photography: Terry Brennan; Food Styling: Betsy Nelson

Gluten-Free Pasta Salad

Made with chickpea pasta, this high-protein salad combines a variety of veggies — including cucumbers, tomatoes, and red onion — with feta cheese and a tangy Greek-inspired dressing.

pasta salad with veggies and feta

Makes 8 servings •  Prep time 15 minutes •  Cook time 8 minutes

For the Salad

  • 12 oz. short chickpea pasta (such as shells, elbows, or fusilli)
  • 1 medium English cucumber, diced
  • 1½ cups grape tomatoes, halved
  • ½ cup pitted kalamata olives, chopped
  • ¼ cup pitted green olives, chopped
  • ⅓ cup finely diced red onion
  • ¼ cup loosely packed parsley leaves, finely chopped
  • 6 oz. crumbled feta cheese
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

For the Dressing

  • 1 clove garlic, minced
  • ¼ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 tbs. red-wine vinegar
  • 1 tsp. dried oregano
  • ½ tsp. sea salt
  • ½ tsp. black pepper

This recipe originally appeared in “5 Picnic Salad Recipes

  1. Bring a large pot of water to a boil.
  2. Add the chickpea pasta and cook according to package directions. Once it’s al dente, strain and rinse under cool water to stop the cooking.
  3. Prepare the dressing: Whisk the garlic, lemon juice, olive oil, vinegar, oregano, salt, and pepper in a small bowl until combined.
  4. Place the cooled pasta in a large bowl and pour the dressing over it; stir to coat the pasta.
  5. Add the cucumber, tomatoes, olives, red onion, parsley, and crumbled feta, and stir to combine. Taste and add more salt, pepper, or lemon juice as needed.
  6. Refrigerate for one hour before serving, then enjoy within four days.

Photography: Terry Brennan; Stylist: Betsy Nelson

Avocado Apple Chicken Salad

Using cooked chicken speeds up the preparation of this light and refreshing salad.

Avocado-apple-chicken-salad

Makes 4 servings •  Prep time 10 minutes •  Cook time 15 minutes

  • 1 lb. chicken breast, cooked
  • 2 avocados
  • 2 apples
  • ½ cup celery
  • ½ cup red onion
  • 4 tbs. extra-virgin olive oil
  • 4 tsp. fresh lime juice
  • Sea salt and pepper to taste
  1. Chop the chicken, cube the avocado, peel and core the apple, and dice the celery and red onion.
  2. In a bowl, combine the chicken, fruit, and vegetables with the olive oil and lime juice, seasoning to taste with salt and pepper. Toss to combine and serve immediately.

Arugula Salad With Chive Vinaigrette

The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which features sulfur that supports liver function.

nutritious salads

Makes 3 to 4 servings •  Prep time 10 minutes, plus eight hours to soak the chickpeas •  Cook time 1 hour, 10 minutes

For the Salad

  • 1 cup dried chickpeas
  • ½ tsp. sea salt
  • 1 tbs. extra-virgin olive oil
  • 8 oz. baby arugula (about 8 cups loosely packed)
  • 1 cup shredded purple cabbage
  • 1 cup blueberries
  • ¼ cup roasted, salted pumpkin-seeds

For the Vinaigrette

  • 1 tbs. minced fresh chives
  • 1 tbs. extra-virgin olive oil
  • ½ tbs. flaxseed oil
  • 1 tsp. apple-cider vinegar
  • 1 tsp. nutritional yeast
  • ½ tsp. lemon zest

This recipe originally appeared in “Nourish Your Body With These 5 Whole-Foods Detox Recipes

  1. Pour the chickpeas into a bowl and add enough water to cover them by about 1 inch. Soak overnight. (You can also opt for canned chickpeas — just be sure to watch them closely as they roast to prevent burning.)
  2. Preheat oven to 400 degrees F. Drain chickpeas and pat dry. Add chickpeas to a medium bowl and toss with sea salt and 1 tablespoon olive oil, then spread them on a baking sheet. Roast for 60 minutes until browned and crisp, turning every 20 minutes.
  3. Whisk the vinaigrette ingredients until combined.
  4. Place arugula in a large bowl. Add cooked chickpeas and remaining salad ingredients, drizzle with dressing, toss until coated, and serve.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Buffalo Chickpea Salad

Spicy, vegan, and high in protein, this flavorful salad can be enjoyed on its own or served over a bed of greens.

buffalo chickpea salad served on a bed of greens

Makes 4 servings •  Prep time 10 minutes

  • 1 15-oz. can chickpeas, drained and rinsed
  • ¼ cup hot sauce
  • 2 tbs. plain, full-fat Greek yogurt
  • ¼ tsp. sea salt
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • ¼ cup diced red onion
  • 2 tbs. minced fresh dill
  • ¼ cup crumbled blue cheese

This recipe originally appeared in “5 Picnic Salad Recipes

  1. Add the chickpeas to a large mixing bowl and roughly mash with a fork.
  2. In a small bowl, whisk together the hot sauce, Greek yogurt, and sea salt.
  3. Combine the chickpeas and yogurt mixture, then add the celery, carrot, red onion, and dill, and stir to mix.
  4. Fold in the crumbled blue cheese. Taste and add more salt or hot sauce as needed, then enjoy within four days.

Photography: Terry Brenna; Food Styling: Betsy Nelson

NO-HEAT EATS

Greek Chicken Lavash Wrap

Filled with Mediterranean ingredients and rolled into a flatbread-style lavash.

Greek Chicken Lavash Wrap

Makes 4 servings •  Prep time 20 minutes •  Cook time 15 minutes

  • 4 9-x-11 slices whole-wheat lavash
  • 4 6-oz. pre-cooked chicken breasts, sliced
  • 6 cloves garlic, diced
  • 1 seedless cucumber, diced
  • 1 bunch fresh dill, chopped
  • 2 cups Greek yogurt
  • 2 lemons
  • 1 head romaine, chopped
  • 2 ripe tomatoes, sliced ¼-inch thick
  • 1 red onion, julienned
  • 1 cup olives, such as kalamata, chopped with pits discarded
  • 1 cup feta
  • Salt and pepper to taste
  1. Dice the garlic, cucumber, and dill, and fold into the Greek yogurt. Squeeze the juice from the lemons into the yogurt and season with salt and pepper.
  2. Get ready to assemble: Lay out the lavash, placing roughly ½ cup of the yogurt mix on the top quarter of the lavash. In this order, add the romaine, tomatoes, onions, olives, feta, and chicken. Roll and enjoy.

Rainbow Poke Bowls

If you have a local fish market or food co-op, you can likely find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.

Two poke bowls that include salmon, edamame, zucchini, avocado and pickled carrots, radishes, and ginger.

Makes 2 servings •  Prep time 10 minutes, plus 30 minutes marinating time

For the Marinade

  • ⅓ cup soy sauce or tamari
  • 1 ½ tsp. sesame oil
  • 1 tsp. rice vinegar
  • 1 tsp. chili paste
  • 1 tsp. sesame seeds

For the Bowls

  • ½ lb. high-quality raw sockeye salmon, cut into ½-inch cubes
  • 1 medium zucchini, ribboned
  • ½ cup frozen shelled edamame, thawed
  • 1 medium avocado, sliced
  • Pickled vegetables, such as carrots, radishes, and ginger

This recipe originally appeared in “5 No-Cook Summer Meals

  1. In a small airtight container, whisk marinade ingredients until thoroughly combined.
  2. Add cubed salmon and stir to coat.
  3. Seal and refrigerate for 30 minutes.
  4. Divide marinated fish between two bowls with zucchini ribbons, edamame, avocado slices, and pickled vegetables of your choice.

Photos by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Chilled Cucumber-Cantaloupe Blender Soup

Use Greek yogurt or coconut cream to give this cold soup some body.

Three bowls of chilled cucumber and cantaloupe blender soup.

Makes 2 servings •  Prep time 10 minutes

  • 2 cups chopped cantaloupe
  • 1 cup chopped English cucumber
  • 2 tbs. lime juice
  • 1 tsp. lime zest
  • 1 tsp. chili paste
  • ¼ cup plain, full-fat Greek yogurt or coconut cream
  • ¼ tsp. sea salt
  • 2 tbs. fresh mint, chopped

This recipe originally appeared in “5 No-Cook Summer Meals

  1. Place cantaloupe, cucumber, lime juice, lime zest, and chili paste in a blender, and blend until smooth.
  2. Pour mixture through a fine-mesh strainer into a large bowl; discard pulp.
  3. Add Greek yogurt or coconut cream and salt, then whisk to combine. Taste — you may want to add another squeeze of lime juice or a pinch of sea salt.
  4. Chill soup for two to three hours. Garnish with fresh mint and serve cold.

Photos by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Chickpea “Tuna” Salad Wraps

These vegetarian “tuna” salad wraps use chickpeas instead of tuna.

chickpea salad wraps

Makes 2 servings •  Prep time 5 minutes •  Assembly time 5 minutes

  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 large celery rib, minced
  • ¼ cup diced red onion
  • 2 tbs. fresh dill, chopped
  • 1 sheet nori, chopped
  • ¼ cup full-fat Greek yogurt
  • 2 tsp. Dijon mustard
  • ½ tsp. sea salt
  • 2 10-in. sprouted-grain tortillas (or gluten-free tortillas of choice)
  • 2 cups arugula

This recipe originally appeared in “7 Plant-Forward Sandwich Recipes

  1. In a medium bowl, combine the drained chickpeas and the celery, red onion, dill, and nori.
  2. In a small bowl, mix the yogurt, mustard, and salt. Add the yogurt mixture to the chickpea mixture and stir to mix well.
  3. Place a tortilla on each of two plates. Scoop about a cup of the chickpea salad into the middle of each tortilla, top with a cup of arugula, and then fold in the sides and roll up. Serve immediately, or wrap tightly in wax paper and serve within two days.

Photos: Terry Brennan; Food Styling: Betsy Nelson

Rainbow Spring Rolls With Peanut Sauce

Enjoy this colorful and nutritious roll that’s made from a medley of fresh vegetables and wrapped in rice paper.

fresh spring rolls and peanut sauce

Makes 6 servings •  Prep time 30 minutes active, plus one hour inactive for pickling

For the Rolls

  • ⅓ cup each cold water, white vinegar, and honey
  • ½ tsp. sea salt
  • 5 small radishes, thinly sliced
  • 6 rice-paper wrappers
  • 12 large leaves butter lettuce
  • 2 ripe avocados, sliced
  • 1½ cups shredded red cabbage
  • 1 large carrot, julienned
  • 1 large yellow pepper, julienned

For the Peanut Sauce

  • 2 cloves garlic, minced
  • Juice from ½ lime
  • ¼ cup water
  • ¼ cup smooth peanut butter
  • 2 tbs. honey
  • 1 tbs. sriracha
  • 1 tbs. soy sauce, tamari, or coconut aminos
  • 1 tsp. toasted sesame oil
  • ½ tsp. minced fresh ginger

For the Garnishes (Optional)

  • Black sesame seeds
  • Fresh cilantro
  • Sliced Fresno pepper

This recipe originally appeared in “3 Recipes to Create Fresh Spring Rolls at Home

  1. Prepare pickled radishes. Add the water, vinegar, honey, and salt to a small bowl and whisk to combine. Add the radishes and stir to submerge. Set aside for at least one hour (or up to one day in the fridge) before assembling your spring rolls.
  2. Prepare peanut sauce. In a small bowl, combine the sauce ingredients and whisk until smooth. Add garnishes if desired.
  3. Prepare your assembly line. Fill a shallow bowl with hot water and place it by your veggies. Dampen a large cutting board.
  4. Assemble rolls. Submerge a rice-paper wrapper in water for two or three seconds, then place the wrapper on the cutting board, taking care not to fold it. Lay two lettuce leaves in the center. Add several pickled radish slices, a few slices of avocado, ¼ cup of shredded cabbage, and several carrot and bell-pepper sticks. Fold the sides of the wrapper over the filling and roll tightly from the bottom, pressing down gently as you go.
  5. Place the roll seam side down on a serving dish. Repeat with the remaining rolls. Enjoy immediately with the peanut sauce.

Photography by: Terry Brennan; Food styling by: Betsy Nelson

GRILLED MAINS

Al Pastor Pork Skewers With Cilantro Chimichurri

Marinated in a sweet and spicy sauce made with guajillo and ancho chiles and fresh pineapple, these skewers are served with a tangy chimichurri sauce.

al pastor kabob recipe

Makes 4 servings •  Prep time 30 minutes, plus one to four hours for marinating •  Cook time 12 to 16 minutes

For the Marinade

  • 3 dried guajillo chilies, seeds and veins removed
  • 2 dried ancho chilies, seeds and veins removed
  • 2 cups water
  • 4 garlic cloves, peeled
  • ½ cup chopped red onion
  • ¾ cup chopped pineapple
  • ¼ cup white vinegar
  • ¼ cup orange juice
  • 2 tbs. achiote paste (or add more cumin, smoked paprika, and oregano as noted below)
  • 1½ tsp. sea salt
  • 1 tsp. ground cumin (plus ½ tsp. if not using achiote paste)
  • 1 tsp. smoked paprika (plus 1 tbs. if not using achiote paste)
  • ½ tsp. Mexican or Italian oregano (plus ¼ tsp. if not using achiote paste)
  • ¼ tsp. ground cloves

For the Chimichurri

  • 2½ cups loosely packed cilantro leaves and stems
  • 1 jalapeño, chopped
  • 2 garlic cloves, chopped
  • ¼ cup chopped red onion, rinsed under cold water
  • 2 tbs. lime juice
  • 2 tbs. water
  • ½ tsp. sea salt
  • ¼ tsp. Mexican or Italian oregano
  • 2 tbs. extra-virgin olive oil

For the Pork Skewers

  • 1½ lb. boneless pork shoulder, excess fat trimmed, cut into 1-inch cubes
  • 2 cups cubed pineapple (¾ inch)
  • 1¾ cups cubed red onions (¾ inch)
  • 20 presoaked wooden skewers

This recipe originally appeared in “5 Grilled Skewer Recipes From Around the World

Prepare the Marinade

  1. Add the dried chilies and water to a small saucepan and bring to a simmer. Turn off the heat and cover the pan; allow the chilies to soften for eight to 10 minutes.
  2. Place the softened chilies and remaining marinade ingredients in a blender, and blend until smooth.
  3. Set aside ¼ cup of the marinade for brushing the skewers during grilling.
  4. Place the pork cubes in a medium bowl and pour the remaining marinade over them.
  5. Allow to marinate for at least one hour (or up to four hours) in the refrigerator.

Prepare the Chimichurri

  1. Combine all ingredients except the olive oil in a food processor or blender until finely chopped.
  2. Transfer to a small bowl and stir in the olive oil.

Prepare the Skewers

  1. Alternate the pork, pineapple, and onion cubes on the skewers.
  2. Grill the skewers for three to four minutes on all sides until golden brown.
  3. Lightly brush the skewers with reserved marinade and cook briefly on each side to seal.
  4. Serve with the chimichurri on the side.

Photography: Terry Brennan; Styling: Betsy Nelson

Pesto Salmon With Asparagus

Enjoy the bright flavors of the homemade pesto and the fresh lemon juice.

Pesto Salmon With Asparagus

Makes 4 servings •  Prep time 10 minutes •  Cook time 15 to 18 minutes

  • 4 (4 oz.) salmon filets, skin on
  • 1 large bunch of asparagus (about 20 spears), ends trimmed
  • 2 tbsp. olive oil
  • ¼ cup pesto sauce
  • Juice of one lemon
  • Himalayan or Celtic sea salt and ground black pepper to taste

For the Pesto Sauce

  • 2 cups fresh basil
  • ¼ cup olive oil
  • ½ cup pine nuts or cashews
  • 2 tbsp. fresh lemon juice
  • 2–3 garlic cloves
  • ½ tsp. Himalayan or Celtic sea salt
  • Ground black pepper to taste
  • Optional: 2 tbsp. nutritional yeast

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

  1. Make the pesto sauce: Use a food processor to combine all ingredients.
  2. Preheat the grill to medium-high heat. Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet. If the asparagus spears are thick, halve them lengthwise first.
  3. Drizzle the salmon and asparagus with the olive oil, lemon juice, and salt and pepper. Brush some of the pesto on the skinless side of the salmon, reserving some of the pesto for later use.
  4. Leave the salmon at room temperature while the grill heats. Roast the asparagus for 15 to 18 minutes.
  5. Sear the salmon, skinless side down first. Close the grill lid. Cook for one to three minutes, depending on the thickness of the filets. (Try not to move them until you’re ready to flip them over to help keep them in one piece.)
  6. Using tongs and a metal spatula, carefully turn the fish over so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals. Close the grill lid and finish cooking for another five minutes, depending on the thickness of the filets. The salmon should be just barely opaque and will start to flake along the center of the filet when done. Top the cooked salmon with the remainder of the pesto.

A Better Burger

With a few tweaks, you can rethink the old paradigm and create a burger with an eye toward nutrition.

a hamburger

Makes 4 servings •  Prep time 10 minutes •  Cook time 10 minutes

  • 1 lb. grassfed ground beef
  • 1 large egg
  • ¼ cup diced mushrooms
  • 1 tbs. Worcestershire sauce
  • 2 tbs. fresh thyme
  • 1 tbs. ghee or highheat oil

This recipe originally appeared in “The Better Burger

  1. Place the beef, egg, mushrooms, Worcestershire, and thyme in a large bowl. Use your hands to mix the ingredients gently but thoroughly.
  2. Divide the mixture into four equal portions, then shape into ¾-inch-thick patties. Use your thumb to make an indentation in the center of each burger.
  3. Preheat the grill on high heat. Oil the grate, place the burgers on it, and reduce the heat to medium.
  4. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 160 degrees F.

FLAVOR EQUATION

Use this template to customize your burger toppings:

1 lb. base + ¼ cup veggie + 1 tsp. salt or 1 tbs. salty condiment + 2 tsp. dried (or 2–3 tbs. fresh) herbs or spices + toppings

Recipe developed by: Robin Asbell; Photo by: Andrea D’Agosto

Shrimp Boil Foil Pack

This nifty take on the classic shrimp boil combines shrimp, sausage, veggies, and seasonings in a foil packet cooked on the grill.

shrimp and veggies grilled in a foil pack

Makes 6 servings •  Prep time 25 minutes •  Cook time 25 minutes

  • 6 oz. precooked pork or chicken andouille sausage, sliced
  • 2 medium red potatoes, diced
  • 2 ears of corn, cut into thirds
  • 2 cups stemmed and chopped collard greens or Tuscan kale
  • 3 tbs. extra-virgin olive oil
  • 2 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 1 lb. large raw shrimp, peeled and deveined

For the Seasoning Blend

  • 2 tbs. extra-virgin olive oil
  • 1 tsp. sea salt
  • 3 cloves fresh garlic, chopped
  • ½ tsp. cayenne pepper
  • ¾ tsp. dried oregano
  • ¾ tsp. dried thyme
  • 1½ tsp. smoked paprika

This recipe originally appeared in “5 Foil-Pack Meals

  1. Preheat grill to 350 degrees F.
  2. Place sausage and vegetables in a large bowl. Add olive oil, sea salt, and black pepper and stir to combine.
  3. In a small bowl, mix seasoning-blend ingredients to create a paste. Pat shrimp dry, then place in a large bowl and toss with paste to evenly coat.
  4. Cut six 12-inch squares of heavy-duty aluminum foil. Evenly divide sausage and vegetable mixture among the squares, then top with shrimp.
  5. Place foil packs on the grill and close the cover. Cook for 20 to 25 minutes, flipping halfway through.
  6. Carefully open the foil pack and test potatoes for doneness before enjoying.

Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Red, White, and Blue Chicken Kabobs

The flavor-packed blueberry sauce helps give these kabobs a festive and colorful look. Prep them in advance and throw on the grill right before you’re ready to eat.

gilled kabobs

Makes 8 kabobs •  Prep time 15 minutes •  Cook time 15 minutes

For the Blueberry BBQ Sauce

  • 2 cups fresh blueberries
  • 1 cup ketchup (low sugar, organic)
  • ½ cup apple cider vinegar
  • 1 tbs. molasses
  • 1 tsp. chili powder

For the Kabobs

  • 5 boneless, skinless chicken breasts, cut into ¾-inch cubes
  • 3 red peppers, cut into ¾-inch pieces
  1. Put all of the sauce ingredients into a sauce pan over medium heat. Stir in ¼ cup of water. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to low and simmer until the sauce is thick and slightly chunky, continuing to stir occasionally. Cool to room temperature and refrigerate until ready to use.
  2. Preheat the grill to medium-high heat. Thread the chicken and peppers onto skewers. If you’re using wooden skewers, soak them in water for 20 minutes before using. Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about eight to 12 minutes, turning once or twice during cooking.
  3. Transfer the cooked kabobs to a platter and drizzle the Blueberry BBQ Sauce over them before serving.

Avocado-Stuffed Portobellos

Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.

avocado stuffed portobello mushroom recipe

Makes 4 servings •  Prep time 10 minutes, plus one hour to marinate •  Cook time 15 minutes

  • 1 cup pinot noir (or other dry red wine)
  • 1 sprig fresh thyme
  • 2 tbs. extra-virgin olive oil
  • 1 tbs. honey or maple syrup
  • ½ tsp. sea salt, plus more to taste
  • 4 medium portobello mushrooms, stems removed
  • 1 large avocado
  • 1 clove garlic, minced
  • 2 tsp. lemon juice
  • Freshly ground black pepper, to taste
  • 2 tbs. avocado oil for the grill
  • ½ cup chopped tomato

This recipe originally appeared in “6 Vegan Grill Recipes

  1. Place the wine and thyme in a small pot and bring to a boil over high heat. Boil until the liquid is reduced to ¼ cup, about four minutes. Remove from the heat and whisk in the olive oil, sweetener, and salt.
  2. Use a spoon to carefully scrape the gills from the mushroom caps, taking care to support the rims with your fingers. Place the mushroom caps in a storage container and pour the wine mixture over them. Gently turn to coat, then cover and refrigerate for at least one hour, or overnight.
  3. Preheat the grill to medium-high. Mash the avocado in a medium bowl, then stir in the garlic and lemon juice. Season with salt and pepper to taste.
  4. When the grill is hot, oil the grate. Place the mushroom caps on the grate, gill side down. Grill for about two minutes, until the mushrooms are softened. Turn the caps and grill for two to three more minutes.
  5. Transfer the mushrooms to a plate, then divide the avocado mixture among them, and spread to fill the caps. Sprinkle with chopped tomato and serve.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

VIBRANT MARINADES AND SAUCES

Lemon-Pepper Marinade

Try this fresh-flavored marinade on chicken skewers or your choice of meat or fish.

Lemon-pepper marinade on chicken skewers.

Makes enough for roughly 1 to 1.5 lbs. of fish, meat, or poultry •  Prep time 5 minutes

  • ¼ cup olive oil
  • Juice and zest of 1 lemon
  • ½ tsp. Himalayan or Celtic salt
  • 2 cloves garlic, minced
  • 2 tsp. ground black pepper

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

  1. Mix all marinade ingredients together. Evenly pat the meat or fish with the marinade.
  2. Place in the refrigerator and let the flavors meld — less than 30 minutes for fish and anywhere from two to 24 hours for meat and poultry. The longer it sits, the more flavor will be absorbed.
  3. Use your desired cooking method to cook the meat or fish.

Citrus Rosé Marinade

Bright, lively, and gives fabulous flavor to flame-grilled-goodness.

Citrus Rose Marinade

Makes enough for roughly 1 to 1.5 lbs. of fish, meat, or poultry •  Prep time 5 minutes

  • ¼ cup olive oil
  • 1 sprig fresh rosemary
  • ¼ cup white wine
  • ¼ grapefruit, juiced
  • ¼ orange
  • ½ tsp. Himalayan or Celtic salt
  • 1 tsp. whole pink peppercorns

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

  1. Mix all marinade ingredients together.
  2. Evenly pat the fish or meat with the marinade. Place in the refrigerator and let the flavors meld; less than 30 minutes for fish and anywhere from two to 24 hours for meat and poultry, based on your preference. The longer it sits, the more flavor will be absorbed.

Basil Marinade

This versatile marinade works well on chicken, fish, and veggies, as well as is great as a salad dressing if you add a little more olive oil to it.

Basil Marinade

Makes approximately ½ cup (serving size is 1 tbs.) •  Prep time 5 minutes

  • ¼ cup olive oil
  • 1 tbs. red wine vinegar
  • ½ tsp. garlic powder
  • ⅛ tsp. onion powder
  • ½ tsp. Himalayan or Celtic salt
  • 1 cup fresh basil leaves, finely minced

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

  1. Combine all ingredients in a food processor or blender and blend until well incorporated.

Fresh Tomato Chutney

This chutney is a great use for your seasonal tomato bounty and is made with whole cumin seeds, fresh ginger, apple-cider vinegar, and raisins.

fresh tomato chutney

Makes about 1½ cups •  Prep time 10 minutes •  Cook time 20 minutes

  • 2 tsp. avocado oil
  • 1 tsp. whole cumin seeds
  • 1 tsp. whole brown mustard seeds
  • ½ tsp. red-pepper flakes
  • 1 tbs. minced fresh ginger
  • 1 lb. Roma tomatoes, chopped
  • ½ cup raisins
  • 1 tbs. apple-cider vinegar
  • 3 tbs. coconut sugar
  • ½ tsp. sea salt

This recipe originally appeared in “6 Summer Tomato Recipes

  1. Place a medium pot over medium-high heat and add the avocado oil.
  2. Heat the oil until shimmering, then add the cumin seeds, mustard seeds, and red-pepper flakes. Cook, stirring frequently, until the seeds are sizzling, then add the ginger and cook for another minute.
  3. Add the tomatoes, raisins, vinegar, coconut sugar, and salt, and stir to combine.
  4. Bring the mixture to a boil, then reduce the heat and simmer uncovered until thickened, about 10 minutes. Remove from the heat and let cool.
  5. Transfer to a serving bowl or refrigerate for up to two weeks.

Photography by: Terry Brennan; Food styling: Betsy Nelson

Tzatziki

Try grilling chicken marinated with olive oil, garlic, and oregano and once fully cooked, drizzling this sauce over it or using the sauce as a dip.

A bowl of tzatziki.

Makes about 1¼ cups •  Prep time 10 minutes

  • 1 cup plain yogurt (unsweetened coconut milk yogurt if dairy-free)
  • Juice of 1 lemon, plus half the zest of 1 lemon
  • 2 tbs. fresh dill, minced
  • 2 cloves garlic, minced
  • ½ cucumber, finely diced
  • ¼ tsp. Himalayan or Celtic salt

This recipe was excerpted from Life Time’s first-ever cookbook, 1-2-12.

  1. Mix all ingredients together in a bowl until well combined.

Consume within three days due to the cucumber.

REFRESHING BEVERAGES

Rosemary-Grapefruit Sparkler

Pink grapefruit’s vibrant color and flavor make this simple drink particularly cheery, while heart-healthy rosemary adds an herbal quality.

rosemary and grapefruit sparkle

Makes 2 to 4 servings •  Prep time 10 minutes, plus time for rosemary syrup to cool •  Cook time 15 to 20 minutes

  • ¼ cup loosely packed rosemary leaves, coarsely chopped (can substitute 1 tbs. dried rosemary leaves)
  • ½ cup boiling water
  • 1 tbs. honey
  • 1 cup fresh-squeezed pink-grapefruit juice
  • 8 oz. chilled sparkling water
  • Optional alcohol: vodka or gin
  1. Pour boiling water over the rosemary leaves in a heatproof container; cover and steep for 15 to 20 minutes.
  2. Strain out the leaves, then stir in honey until dissolved.
  3. Allow rosemary syrup to cool in the refrigerator.
  4. Combine syrup and grapefruit juice, then pour into glasses over ice.
  5. Top with sparkling water and optional alcohol, then serve.

Afternoon Darjeeling Iced Tea

Darjeeling tea is sold in two main varieties: first flush and second flush. For iced tea, the more assertive notes of second-flush teas are ideal.

a tall glass of iced tea with a wedge of lemon

Makes 1 serving •  Prep time 5 minutes •  Cook time 5 minutes, plus time to chill

  • 8 oz. water
  • 1½ tbs. agave nectar or preferred liquid sweetener (optional)
  • 3½ tsp. Darjeeling tea (option: a quality Darjeeling blend)
  • Ice

This recipe originally appeared in “7 Hot and Cold Tea Recipes

  1. Heat water to a full boil, then pour into a small pitcher.
  2. Add liquid sweetener, if desired, and stir to dissolve. Place loose tea in pitcher and steep for four minutes.
  3. Fill a large jar with ice, then strain hot tea over ice and stir quickly to chill.
  4. Pour chilled tea into glasses with more ice and serve.

Photography by: Terry Brennan; Food Stylist: Betsy Nelson

Super Cold Brew

What makes it super? Hint: It comes in chocolate and vanilla, and can help you recover from the wear and tear of tough workouts.

Two glasses of cold brew coffee over ice with a side, small pitcher of coconut milk.

Makes 1 serving •  Prep time 8 to 12 hours sitting time

For the Cold Brew

  • 1 cup coarsely ground coffee
  • 4 cups water (not heated)
  • French press or 1½ quart jar and cheesecloth

Make it “Super”

  1. Mix the coffee grounds and water in french press or jar and stir. Cover and allow to sit overnight (or at least 8 hours).
  2. Strain the coffee using the french press. If using a cheesecloth, place the cheesecloth over another jar and slowly pour out the mixture, allowing the cheesecloth to capture the coffee grounds.
  3. To make it “super:” Place the cold brew and collagen protein in a blender and blend until well mixed. Add ice and the coconut milk.
  4. Refrigerate any leftover cold brew in a sealed container for up to a week.

Coconut–Mango Crush

If you’re feeling especially celebratory, serve this tropical drink in a festive glass or with a paper-umbrella garnish.

a glass of coconut mango crush

Makes 2 drinks •  Prep time 5 minutes

  • 1 cup crushed ice
  • 1 cup coconut water, chilled
  • ¾ cup mango nectar
  • ½ cup tonic water or carbonated water
  • ¼ cup fresh lime juice
  • 2 lime slices
  • Alcohol option: rum

This recipe originally appeared in “Summer Mocktails

  1. Fill two highball glasses with crushed ice, and divide the coconut water, mango nectar, tonic, and lime juice between glasses. Optional, add the alcohol.
  2. Garnish with a slice of lime.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Marian Cooper Cairns

SWEET TREATS

Cherry Chocolate Chip Nice Cream

Made with peak-season cherries and decadent dark chocolate, this nice cream is creamy and summery — and dairy-free.

Cherry chocolate chip nice cream

Makes 1 serving •  Prep time 15 minutes

  • 1 ripe, frozen banana, cut into 1-inch quarters
  • Pinch sea salt
  • ½ cup frozen cherries
  • 1 tsp. almond extract
  • 2 squares chocolate with 85 percent or higher cocoa, chopped
  • ¼ cup unsweetened nut milk, such as almond or coconut
  1. Make sure your banana is fully frozen, having been in the freezer for at least six hours. Add the banana, sea salt, cherries, almond extract, and chocolate to a blender or food processor. Blend on low, adding your choice of nut milk until the mixture reaches your desired consistency.
  2. Once the ingredients are fully incorporated and the mixture is smooth, you can either eat it immediately or scoop it into a container and freeze until ready to eat.

Mango Chili Ice Pops

These creamy, sweet, and slightly spicy frozen treats contain just three ingredients: full-fat yogurt, mango — and red pepper flakes!

mango chili popsicles

Makes 10 servings •  Prep time 10 minutes •  Cook time 6 hours freeze time

  • 1 cup full-fat, plain Greek yogurt
  • 10 oz. mango cubes, thawed if frozen
  • ½ tsp. red-pepper flakes

This recipe originally appeared in “Chill Out! 9 Delicious and Healthy Ice Pop Recipes

  1. Set up molds for 10 pops.
  2. Place all the ingredients in a blender. Secure the lid and blend until smooth, scraping down the sides as needed.
  3. Measure ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.

Photography by: Terry Brennan; Food Styling: Betsy Nelson.

Chocolate Frozen Yogurt Bark

Made with protein powder, this indulgent treat will satisfy your cravings and provide sustained energy.

high protein chocolate frozen yogurt

Makes 8 servings •  Prep time 10 minutes •  Cook time 3 hours freeze time

  • 3 cups plain, full-fat Greek yogurt
  • ½ cup pure maple syrup
  • ½ cup protein powder of choice
  • 4 tbs. cocoa powder
  • 1 tbs. vanilla extract
  • ⅓ cup walnuts, coarsely chopped
  • 3 tbs. toasted pepitas

This recipe originally appeared in “Fuel Your Body With These 5 High-Protein Recipes

  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the yogurt, maple syrup, protein powder, cocoa powder, and vanilla, and whisk to combine.
  3. Pour the yogurt mixture onto the parchment-lined pan and spread evenly. Sprinkle with walnuts and pepitas.
  4. Freeze until solid, about three hours.
  5. Using the edges of the parchment paper, lift the yogurt bark out of the pan and place on a cutting board. Working quickly, use a sharp knife to cut the bark into diamonds or squares. Alternatively, use your hands to break the bark into chunks.
  6. Place the pieces in an airtight container, with waxed or parchment paper between the layers. Store in the freezer for up to three months. Pack individual portions in smaller containers to take on the go.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

Peaches With Almond Cream

Peaches and cream — vegan cream! — is the perfect sweet end to a BBQ.

grilled peaches with cream

Makes 8 servings •  Prep time 10 minutes •  Cook time 15 minutes

  • 3¼ cups water, divided
  • 1 cup slivered almonds
  • ¼ cup maple syrup
  • 2 tbs. refined coconut oil
  • 1 pinch sea salt
  • 1 tsp. lemon zest
  • 4 large peaches, halved and pitted
  • Avocado oil for the grill
  • Ground cinnamon to taste
  • Fresh mint sprigs, for garnish

This recipe originally appeared in “Vegan Grill Recipes

  1. Preheat the gas grill to high, or build an indirect fire in the charcoal grill: Pile the coals on one side so you have a hot side for searing and a cool side where you can cook the delicate peaches.
  2. In a small pot, bring three cups of water to a boil, then add the almonds. Boil the almonds for five minutes. Drain the almonds in a wire mesh strainer.
  3. In a high-speed blender, place the drained almonds, remaining ¼ cup water, maple syrup, coconut oil, and salt. Secure the lid and blend, scraping down the sides as needed, until the mixture is creamy. Add the lemon zest and blend to mix. Pour into a small bowl.
  4. When the grill is hot, oil the grate, then place the peaches, cut side down, on the cooler side of the grate. Turn the peaches every two minutes for about six minutes, finishing with the cut side up.
  5. When the peach juices are bubbling, spoon a heaping tablespoon of almond cream into each one. Leave the peaches on the grill just long enough to warm the almond cream, about another minute or two.

Recipe developed by: Robin Asbell; Photo by: Andrea D’Agosto

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