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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.

Robin Asbell

Robin Asbell

Latest stories

lemon raspberry muffins with a glass measuring cup filled with frosty raspberries

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
BreakfastDesserts & Treats
bowl of balsamic glazed Brussels sprouts

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
frosty fruit

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
veggie stir fry

Frozen Veggie Stir-Fry

Frozen veggies and frozen cauliflower rice help this stir-fry come together in minutes.
By Robin Asbell
Lunch & Dinner
shrimp and spinach curry

Shrimp-Spinach Curry

Frozen shrimp and frozen spinach help this Indian-inspired stew come together quickly.
By Robin Asbell
Lunch & Dinner
plate of shrimp and spinach curry

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
Spinach lasagna

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
a tray of vegetarian enchiladas

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
vegetarian shepherd's pie

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
Mac and cheese

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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