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Recipes - Side Dishes

lemon raspberry muffins with a glass measuring cup filled with frosty raspberries
By Robin Asbell
These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.
bowl of balsamic glazed Brussels sprouts
By Robin Asbell
Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.
A dish of socca chips and guacamole
By Robin Asbell
Make your own chickpea-flour "tortilla chips" to dip in guacamole.
Pumpkin muffins inside a muffin tin.
By The Life Time Training Team
Try this healthy twist on a classic fall treat.
A side-by-side image of the cover of Jacques Pepin's new cookbook and a mussels dish
By Jacques Pépin
This quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.
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 jar of homemade ghee
By Kaelyn Riley
Ghee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.
A jar of pesto with some 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!
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.
Pickled onions
By Robin Asbell
These pickles add an acidic crisp bite to any meal.
Peach chutney
By Robin Asbell
Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
Olive tapenade
By Robin Asbell
Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
Marinated garlic with honey
By Maddie Augustin
This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.
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.
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.
Sweet Potato and Beet Hash
By Robin Asbell
Make this easy hash ahead of time and heat it up anytime for a quick breakfast.
Carrot fries and avocado dip
By The Life Time Training Team
Craving chips and dip? Try this healthy alternative instead.
Kale chips
By The Life Time Training Team
This salty and crunchy snack helps boosts your veggie intake while satisfying snack cravings.
Lentil Faux Meatballs With Quinoa
By The Life Time Training Team
Complex carbs, fiber, and plant-based protein combine to make these "meatballs."
Quinoa-Risotto with Toasted Pepitas
By Robin Asbell
Traditional arborio rice is paired with quinoa in this fresh take on risotto.
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