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an assortment of cruciferous veggies and radishes
By Mo Perry
Cauliflower, kale, and other crucifers are some of the most nutritionally potent foods out there. Here are tips to eat more of them.
a close up of parsley
By Karen Olson
Parsley packs a powerful nutritional punch. Here are five ways to use it.
grilled shrimp and veggies in a foil pack
By Maddie Augustin
Perfect for camping, grilling, or a mess-free meal in your kitchen, these foil packets are simple and satisfying.
Man making a shake in the kitchen.
By Paul Kriegler, RD, CPT
Wondering how to optimize your pre- and post-workout nutrition strategies? Hear from a Life Time dietitian about the most important things to consider.
jars filled with a variety of milks, each with a paper straw
By Heidi Wachter
Which nondairy milk is most climate-friendly: almond milk, rice milk, soymilk, or oat milk?
a scoop of protein powder
By Nicole Radziszewski
Plus: The best sources of plant-based protein.
a rustic bowl with a variety of mushrooms
By Catherine Guthrie
Reishi and Turkey Tail mushrooms are just two of the most popular medicinal mushrooms.
Chef Ryan Dodge

Spring offers new opportunities for embracing fresh, locally grown produce. Chef Ryan Dodge joins us to explore the importance of these whole foods, as well as ways we can get more of them into our diet, whether we grow them ourselves or shop for them at a local farmers’ markets.

jars filled with a variety of pasta
By Laine Bergeson Becco
Not all carbohydrates are created equal — especially when it comes to the Mediterranean diet. Here's why.
various colors and textures of salt in rows
By Kaelyn Riley
Nearly everything’s better with a sprinkle of salt. Take a closer look at your kitchen’s most essential seasoning.
a plate with food made to look like a frowny face
By Nicole Radziszewski
Putting plant-based eating into practice can pose some challenges. Consider these common pitfalls — and find out how to overcome them.
a woman mindfully eats a strawberry
By Evelyn Tribole, MS, RDN and Elyse Resch, MS, RDN
Expert advice from two renowned nutritionists for building a healthy body image and making peace with food.
a man sits at the side of road looking looking tired
By Michael Dregni
A recent study suggests we might want to limit our sugar intake.
Katia Smirnov holding a glass
By Katia Smirnov
When one woman began investigating ingredients in her food, she found preservatives, chemicals, and hormones she wasn’t expecting. Her decision to prioritize organic whole foods improved her mood, weight, and overall well-being.
Matt Frazier, Emily Schaldach, and Kendrick Farris
By Nicole Radziszewski
Prioritizing plant foods can benefit both your health and your fitness performance. Three athletes share how they fuel their active pursuits — and with great success.
a table set outside on a patio in the Mediterranean
By Laine Bergeson Becco
Why blending good food, healthy activity, and a spirit of conviviality is an enduring recipe for health.
an omelet filled with veggies
By Maddie Augustin
Springtime often means our fridges are bursting with fresh veggies. Make good use of the food you have on hand with these recipes.
A person's hand holding a cheeseburger.
By Samantha McKinney, RD, CPT
Things to consider when deciding whether or not to include regular indulgences in your nutrition approach.
a jar of chia seed pudding with kiwi
By Laine Bergeson Becco
Plus: How to eat them!
Glasses of three different smoothies.
By The Life Time Training Team
Continue your nutrition efforts with week two of our three-week meal plan.
A woman indecisively looking in the fridge.
By Samantha McKinney, RD, CPT
Plus, ways to navigate the ups and downs so you can develop healthier and more sustainable eating habits.
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