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Almond Oat Protein Cookies

By Christy Rice

These vegan cookies, made with almond butter, avocado oil, rolled oats, and vanilla protein powder, are a great on-the-go snack for your kids — and you!

Brown Rice Pudding With Nuts and Cardamom

By Anjula Razdan

This vegan rice pudding, from Dan Buettner’s new cookbook, The Blue Zones American Kitchen: 100 Recipes to Live to 100, uses plant-based milk in place of dairy.

Matcha and Goji Berry Energy Bites

By Christy Rice

These bites are perfect for a midday boost since matcha and goji berries help with focus and energy.

Grilled Peaches With Almond Cream

By Christy Rice

Peaches and cream — vegan cream! — is the perfect sweet end to a summer BBQ.

Baba Ghanoush

By Christy Rice

A classic Lebanese dish, baba ghanoush is ideal for eggplant skeptics: Roasting the veggie mellows its natural bitterness and gives it a lush, nutty flavor.

Curried Red-Lentil Dip

By Christy Rice

This dip is an homage to dal, a ubiquitous dish in Indian cuisine. The recipe calls for the lentils to be cooked like rice, which keeps them from falling apart and gives the final dish some texture.

Dark Chocolate Yogurt Dip

By Christy Rice

Sliced fruit is the perfect accompaniment to this chocolaty yogurt dip.

Muhammara

By Christy Rice

If you can’t find pomegranate molasses for this traditional Syrian dip, you can simply buy pomegranate juice and reduce it!

Kale and Chèvre Dip

By Christy Rice

This pesto-flavored goat cheese dip is great with raw veggies.

Lemon Poppy Seed Bites

By Molly Kopischke

Enjoy the lemon flavor of these sugar-free bites from our Sugar Fix program.

Coconut “Whipped Cream”

By Christy Rice

This vegan whipped cream has just three ingredients — full-fat coconut milk, vanilla extract, and a little powdered sugar or maple syrup to sweeten it up.

Gingerbread Protein Bites

By Molly Kopischke

Tastes like the cookie, but with a boost of protein and no refined sugar.

Coconut Cutout Cookies

By Christy Rice

Use coconut sugar and a whole egg for a softer cookie, or try granulated sugar and egg whites for a cookies that stays crisp longer.

Buckwheat Chocolate-Chip Banana Bread

By Christy Rice

Whole rye flour can be used in place of buckwheat for a slightly spicy, malty flavor.

Orange Almond Cake

By Christy Rice

This almond-flour cake is topped with a delectable maple cream-cheese frosting.

Maple Cream-Cheese Frosting

By Christy Rice

This creative twist on cream-cheese frosting replaces powdered sugar with maple syrup.

Caramel Pecan Bars

By Molly Kopischke

Who needs pie?

Healthier Peanut Butter Cups

By Molly Kopischke

Trade in the store-bought candy for this easy-to-make, healthier alternative.

jars of apple-maple butter

Apple-Maple Butter

By Robin Asbell

If you want to preserve this apple-maple butter, process it in a hot-water bath.

Gluten-Free Zucchini Bread

By Molly Kopischke

Veggies are even easier to eat when they’re baked into delicious bread.

Birthday Cake Protein Balls

By Molly Kopischke

Because it’s always someone’s birthday.

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