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July/August 2026
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July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
SUBSCRIBE (↗)
Robin Asbell
Robin Asbell
Latest stories
Gluten-Free Raspberry-Lemon Muffins
These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.
By
Robin Asbell
Breakfast
Desserts & Treats
Roasted Brussels Sprouts and Carrots With Balsamic Glaze
Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.
By
Robin Asbell
Side Dishes
8 Tips for Using Frozen Fruits and Veggies
Get more plants in your diet with veggies from the freezer — minus the sogginess and mushiness.
By
Robin Asbell
Cooking & Food
Frozen Veggie Stir-Fry
Frozen veggies and frozen cauliflower rice help this stir-fry come together in minutes.
By
Robin Asbell
Lunch & Dinner
Shrimp-Spinach Curry
Frozen shrimp and frozen spinach help this Indian-inspired stew come together quickly.
By
Robin Asbell
Lunch & Dinner
The New Frozen Dinner: 4 Recipes for Frozen Produce
Forget soggy peas and water-logged broccoli — with a few handy techniques, frozen food can shine in these recipes.
By
Robin Asbell
Cooking & Food
Plant-Based Spinach Lasagna
Chickpea flour, nondairy milk, and nutritional yeast bring a creamy "cheesy" element to this vegan lasagna.
By
Robin Asbell
Lunch & Dinner
Plant-Based Black Bean Enchiladas
These vegan enchiladas are loaded with veggies and beans and topped with cumin-chili-powder sauce that's thickened with chickpea flour.
By
Robin Asbell
Lunch & Dinner
Lentil and Mushroom Shepherd’s Pie
You won't miss the meat in this vegan shepherd's pie, which is packed with lentils, parsnips, carrots, and mushrooms.
By
Robin Asbell
Lunch & Dinner
Plant-Based Butternut Mac and Cheese
This creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
By
Robin Asbell
Lunch & Dinner
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