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Recipes - Salad/Soup

Simple Sautéed Greens
By Rebecca Katz
Got three to five minutes? Then you have time to make these garlicky dark leafy greens.
Mediterranean Greens
By Rebecca Katz
These Greek-inspired citrus-dressed greens combine salty, sweet, and sour ingredients.
Indian Greens
By Rebecca Katz
This hearty stew combines Swiss chard, beans, and coconut milk with Indian-inspired flavors like ginger, turmeric, and mustard seeds
Chicken Tortilla Soup
By Rebecca Katz
A great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.
Curried Chicken Salad
By Rebecca Katz
Curry powder, tart green apples, and fresh lime juice balance out the sweet raisins in this chicken salad.
a bowl of chicken ramen
By The Life Time Foundation Team
This recipe was provided by Chef Ann Cooper of the Boulder Valley School District, one of the Life Time Foundation's partners.
a plate of wild rice orange salad served over sliced squash
By The Life Time Foundation Team
This citrusy recipe was provided by The Lunch Box, a free resource for schools that recieves funding from the Life Time Foundation.
a antique pot filled with nourishing soup
By The Life Time Foundation Team
Customize this slow-cooker soup to your liking by adding your favorite seasonal veggies, such as broccoli, cauliflower, or squash.
Austrian Potato Soup
By Russ Crandall
This classic potato soup derives earthiness and depth from porcini mushrooms and bacon.
a bowl of chicken stock surrounded by veggies
By Rebecca Katz
Simply use your leftover chicken carcass, onions, carrots, celery, and few herbs and spices to make this nutritious broth.
Winter Slaw
By Russ Crandall
Try this technicolor cabbage slaw, which is livened up with fresh mint, pomegranate seeds, and chopped walnuts.
Mediterranean Fish Soup
By Rebecca Katz
Think bouillabaisse — but so much easier.
Moroccan Carrot Soup
By Rebecca Katz
Herby, acidic chermoula is the perfect accompaniment to this creamy carrot soup.
Clean-Out-the-Fridge Soup
By Rebecca Katz
Something wilting in the crisper? Throw it into this hearty vegetable soup.
Magic Mineral Broth
By Rebecca Katz
Rebecca Katz's essential veggie broth can be eaten as is or used as the base of your favorite soup.
Kitchari
By Rebecca Katz
This Indian-inspired mung bean soup includes cauliflower, carrots, and both fresh and dried turmeric.
Avocado-apple-chicken-salad
By The Life Time Training Team
Using cooked chicken speeds up the preparation of this light, refreshing, and nutritious salad.
White chicken chili
By The Life Time Training Team
This comforting chili tastes just as good reheated as it does the day you cook it, making it an ideal recipe to batch cook for easy meals for the days ahead.
Asian Forbidden Rice Salad
By Lisa Markley, MS, RDN and Jill Grunewald, HNC
Black rice contains more powerful antioxidants than any other rice variety.
moroccan chickpea and vegetable soup
By Lisa Markley, MS, RDN and Jill Grunewald, HNC
The warm and slightly sweet spice blend ras el hanout seasons this hearty stew.
Grassfed Beef and Quinoa Chili
By Lisa Markley, MS, RDN and Jill Grunewald, HNC
Create an even heartier chili by stirring in some quinoa.
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