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Recipes - Side Dishes

crispy herbed tofu in a glass container
By Maddie Augustin
A dusting of cornstarch is the key to the crisp texture.
metal lunch box container with brown rice pilaf
By Maddie Augustin
This healthy pilaf is studded with sun-dried tomatoes and fresh basil and parsley.
canning jars filled with roasted tomato sauce
By Robin Asbell
Roma tomatoes are roasted with onions, garlic, and herbs and then blended and canned.
a jar of picked beets
By Robin Asbell
These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.
jars filled with giardiniera
By Robin Asbell
Use a mix of crunchy veggies — cauliflower, carrots, celery, jalapeños — in this spicy, piquant relish.
jars of apple-maple butter
By Robin Asbell
If you want to preserve this apple-maple butter, process it in a hot-water bath.
A jar of roasted tomato salsa surrounded by the produce used to make it
By Cary Neff
A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
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 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!
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.
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