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Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
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Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.

Rebecca Katz

Rebecca Katz

Latest stories

a bowl of lentil soup

Cozy Lentil Soup With Delicata Squash

This easy, comforting soup is packed with warming spices like cumin, turmeric, coriander, and cinnamon.
By Rebecca Katz
Lunch & DinnerSoups
Roasted butternut squash soup

Roasted Butternut Squash Soup

Have this creamy, vegan soup right away, or freeze it for up to three months.
By Rebecca Katz
Lunch & DinnerSoups
Roasted-Squash-Bowls

Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios

Use an acorn or baby dumpling squash as your "bowl" for this meal.
By Rebecca Katz
Side Dishes
Roasted-Cubed-Squash

Roasted Cubed Squash

Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
By Rebecca Katz
Side Dishes
Moroccan-Spiced-Chicken-Thighs-With-Kabocha-Squash

Moroccan-Spiced Chicken Thighs With Kabocha Squash

Finish this hearty dish by scattering pomegranate seeds, chopped fresh cilantro and mint over the top.
By Rebecca Katz
Lunch & Dinner
Winter-Squash

How to Cook Winter Squash + 4 Recipes

These hearty, sometimes intimidating veggies are surprisingly easy to prep and cook.
By Rebecca Katz
Cooking & Food
Plate of chickpea burger and tomatoes on greens

Middle-Eastern Chickpea Burgers

These chickpea patties make a healthy — and zesty — alternative to hamburgers.
By Rebecca Katz
Lunch & Dinner
Black beans and herbs in a pot

Basic Beans: Stovetop and Slow-Cooker Method

A small strip of kombu can make your beans easier to digest.
By Rebecca Katz
Side Dishes
Bowl of white beans with fennel and almonds

Beans With Fennel and Almonds

Toasted almonds and beans add protein to this fresh fennel-and-onion slaw.
By Rebecca Katz
Lunch & Dinner
Plate of white beans with cooked greens

Beans and Greens

Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
By Rebecca Katz
Lunch & DinnerSalads
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