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Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
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Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.

Recipes

shrimp and veggie sprin rolls

Shrimp and Veggie Summer Rolls

Fresh herbs, veggies, and shrimp are wrapped in rice paper and dipped in a flavorful homemade peanut sauce for a refreshing summer meal.
By Kate Morgan
Lunch & Dinner
crab avocado lettuce wraps

Crab-Avocado Lettuce Wraps

Delicate and refreshing, these wraps are perfect for a hot summer evening.
By Kate Morgan
Lunch & Dinner
Chicken with mango jalapenos in a skillet.

Sweet and Spicy Jalapeño Mango Chicken

Sweet dried mango and fiery jalapeño bring bold flavor to this protein-packed chicken dish that comes together in one skillet.
By The LTH Nutrition Team
Lunch & Dinner
chickpea salad

Mediterranean Smashed Chickpea Salad

Protein-packed chickpeas, fresh herbs, dried cranberries, and tangy feta are tossed with a refreshing yogurt-based dressing.
By Kate Morgan
Salads
melon and prosciutto salad

Melon Prosciutto Salad

This colorful, flavorful, no-cook salad is perfect for a hot summer day.
By Kate Morgan
Salads
watermelon cucumber cooler

SOMETHING SIMPLE: Watermelon-Cucumber Cooler

This blended beverage has natural electrolytes and a cool, refreshing finish.
By Kaelyn Riley
Beverages
yogurt cake loaf topped with blueberries

Flourless Greek-Yogurt Cake With Blueberries

This simple cake is a perfect addition to any spring brunch menu.
By Kate Morgan
Desserts & Treats
how to make your own citrus salt

Citrus Salt

Citrus salt can add zesty flavor to everything from margaritas to grilled fish. Here’s how to turn your leftover citrus peels into something delicious.
By Adam Meyer
Dips, Spreads, & Dressings
shrimp tacos

Sheet-Pan Chipotle Shrimp Tacos

Use chipotle powder or adobo from canned chipotles for these quick and easy shrimp tacos.
By José Guzman, RDN
Lunch & Dinner
veracruz papillote

Sheet-Pan Cod Veracruz en Papillote

Cod fillets and vibrant Veracruz-style veggies are steamed inside parchment paper packets to create a healthy and flavorful meal.
By José Guzman, RDN
Lunch & Dinner
cilantro pork and veggies

Sheet-Pan Citrus-Cilantro Pork Tenderloin

Marinated pork roasts alongside warmly spiced vegetables — sweet potatoes, squash, and poblano peppers — in this easy one-pan meal.
By José Guzman, RDN
Lunch & Dinner
tofu fajitas

Sheet-Pan Tofu Fajita Bowl

Enjoy this vegetarian twist on a traditional Mexican dish.
By José Guzman, RDN
Lunch & Dinner
raspberry crisp

SOMETHING SIMPLE: Raspberry Crisp for Two

Use fresh or frozen berries to make this fiber-filled treat any time of year.
By Kaelyn Riley
Desserts & Treats
gremolata pasta

Pasta With Wheat-Germ Gremolata

This simple pasta dish is topped with a bright, herby gremolata made with parsley, basil, almonds, and wheat germ.
By Kate Morgan
Lunch & Dinner
Pear-Grapefruit Sour

Pear-Grapefruit Sour

Red grapefruit introduces a bittersweet note that complements the luscious flavor of ripe pear in this shrub-based mocktail.
By Camille Berry
Beverages
garlic walnut chicken thighs

Garlic-Walnut Chicken Thighs

These flavor-packed chicken thighs are coated in a rich, creamy paste of garlic, walnuts, cilantro, spinach, lemon juice, and gochujang.
By Kate Morgan
Lunch & Dinner
Masala Chai Pear Toddy

Masala Chai Pear Toddy

The warming flavors of cinnamon, ginger, pepper, clove, and cardamom combine with pear's floral sweetness in this shrub-based mocktail.
By Camille Berry
Beverages
lentil salad

Lentil and Toasted-Quinoa Salad

This protein-rich salad features lentils and quinoa, which are both loaded with folate.
By Kate Morgan
Salads
Clemen-thyme Pomegranate Smash

Clemen-thyme Pomegranate Smash

Gently muddled fresh thyme and clementine create fragrant oils that give this shrub-based mocktail its vibrant flavor.
By Camille Berry
Beverages
black bean and sweet potato quesadillas

Black Bean and Sweet Potato Quesadillas

A plant-forward twist on a Mexican classic.
By Kate Morgan
Lunch & Dinner
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