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Recipes - Lunch & Dinner

Black bean enchiladas
By Robin Asbell
These vegan enchiladas are loaded with veggies and beans and topped with cumin-chili-powder sauce that's thickened with chickpea flour.
Lentil and mushroom shepherd's pie
By Robin Asbell
You won't miss the meat in this vegan shepherd's pie, which is packed with lentils, parsnips, carrots, and mushrooms.
Mac and cheese
By Robin Asbell
This creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
A bowl of turkey wild rice soup.
By The Life Time Foundation Team
Want a delicious way to use up Thanksgiving leftovers? Try this hearty, aromatic soup that incorporates all the flavors of the season.
Sweet potato fires with chimichurri
By Robin Asbell
Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
A plate of fresh fava beans with mint and scallions.
By Dan Buettner
Fava beans are central to the Sardinian diet — one of the world's five Blue Zone regions. Try this simple dish from "The Blue Zones Kitchen" for protein, fiber, and deliciousness. It also tastes great with chickpeas for a tasty variation. 
A plate of harvest hash.
By The Life Time Training Team
This simple, delicious dish features all your favorite fall flavors and comes together quickly in just 25 minutes.
A jar of pesto made from herbs and nuts on a surface next to it.
By Kaelyn Riley
Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can’t taste the difference!
Corn, sausage, shrimp, and potatoes on a sheet pan, with a bowl of sea salt and a few lemon wedges on the table next to it.
By The Life Time Training Team
With simple ingredients and four easy steps, you’re only a half hour away from this at-home take on a summer seafood boil.
A plate with two cooked almond-crusted tilapia filets with a lemon wedge, side of greens, and side of quinoa.
By Betsy Nelson
Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.
Steak bites with sweet potatoes and peppers.
By The Life Time Training Team
Protein, veggies, and starchy carbohydrates come together to make this all-in-one meal.
Three fish tacos with mango salsa and lime sauce.
By The Life Time Training Team
Flaky grilled fish, fresh salsa, and creamy sauce makes this the perfect summer dinner.
Brinner bowl, including potatoes and an egg.
By The Life Time Training Team
Running out of dinner ideas? Try this breakfast-for-dinner dish.
Four veggie roll ups.
By The Life Time Training Team
Running out of lunch ideas? These three-ingredient roll-ups are quick, easy, and healthy.
Almond Flour Pizza
By Robin Asbell
This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.
a plate of winter salad
By The Life Time Foundation Team
Winter produce may seem scarce, but this recipe makes the most of what's available to form a vibrant and flavorful salad.
Orange chicken stir-fry
By The Life Time Training Team
Better than takeout — and (bonus!) it's gluten-free, too.
Two bowls of cauliflower soup.
By Maddie Augustin
Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
A bowl of crunchy Thai salad
By Katie Koteen and Kate Kasbee
Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
Bowl of carrot soup.
By Katie Koteen and Kate Kasbee
This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
Mediterranean stuffed peppers in a caserole dish.
By Katie Koteen and Kate Kasbee
These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
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