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Recipes - Side Dishes

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.
Pecan and goat cheese stuffed dates
By Robin Asbell
This make-ahead appetizer has only four ingredients.
Roasted Swiss chard stems
By Kaelyn Riley
Swiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
Baslamic-vinaigrette ingredients are displayed.
By Miguel Villarreal
This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
Quick pickled veggies and ginger
By Kaelyn Riley
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
Curried chickpea salad
By Kaelyn Riley
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Caprese salad with peaches.
By Kaelyn Riley
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
Tomato and Jalapeno Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
A spicy, citrusy take on bruschetta.
Cobs of grilled corn with ancho-lime mayo and cilantro.
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This take on Mexican street corn pairs a spicy mayo with grilled corn.
A picture of the cover of a cookbook called Now and Again and a plate of bagna cauda and vegetables
By Julia Turshen
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
Korean Cauliflower
By Robin Asbell
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
hummus
By Robin Asbell
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
fiesta hummus served in a sliced red pepper
By The Life Time Foundation Team
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
a bowl of greek quinoa salad
By The Life Time Foundation Team
Full of produce and plant-powered protein, try this quinoa salad for a weeknight side dish or prep to enjoy for multiple lunches.
a bowl filled with sweet citrus vinaigrette
By The Life Time Foundation Team
Top your salad with this zippy and tangy vinaigrette provided by Detroit Public Schools Community District, a partner of the Life Time Foundation.
oysters and accoutrements
By Dara Moskowitz Grumdahl
Hardcore oyster lovers don't want anything between them and their oysters but a quick splash of lemon, hot sauce, mignonette or something equally bright and clear.
a dish of curry glazed carrots
By Andrew Zimmern
Try this unique, flavorful version of glazed carrots from Andrew Zimmern.
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