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3 days ago | 
experiencelife.lifetime.life | Robin Asbell |Betsy Nelson |Megan Gilmore |Molly Kopischke
STEP 1Mix base ingredients in a medium bowl. STEP 2In a medium sauté pan, warm oil for coating over medium heat, then add remaining coating ingredients and stir until mixture just starts to bubble. STEP 3Add base ingredients and stir well to coat. STEP 4Cook over medium-low heat for about two minutes, then add mix-ins and stir to combine.
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1 month ago | 
experiencelife.lifetime.life | Kate Morgan |Rebecca Katz |Betsy Nelson |Christy Rice
Prepare the squashSTEP 1Preheat the oven to 425 degrees F. STEP 2Place the squash halves cut side down on a baking sheet and roast until tender, 35 to 45 minutes. While the squash is roasting, make the puttanesca:STEP 1In a Dutch oven over medium heat, add 3 tablespoons of the olive oil and heat until shimmering. STEP 2Add the onion and eggplant and sauté for five minutes.
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1 month ago | 
experiencelife.lifetime.life | Maddie Augustin |Robin Asbell |Jose Guzman |Betsy Nelson
Prepare the seasoning:STEP 1Combine all the ingredients for the jerk seasoning and set aside. Prepare the slaw:STEP 1In a large mixing bowl, toss the cabbage, yogurt, vinegar, honey, and salt. Set aside to marinate while preparing the remaining components. Prepare the coconut rice:STEP 1Add the green onion, coconut milk, water, coconut oil, and sea salt to a small pot with a lid. STEP 2Bring to a gentle boil over medium-high heat, then stir in the rice, reduce the heat to low, and cover.
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1 month ago | 
experiencelife.lifetime.life | Betsy Nelson |Tana Amen |Christy Rice
STEP 1Preheat the oven to 375 degrees F and the grill to 400 degrees F. STEP 2In a small bowl, mix the salt, pepper, granulated garlic, and coriander. STEP 3Brush the cabbage with the avocado oil and sprinkle with the spice mixture. Grill the cabbage until charred, about five to six minutes on each side. STEP 4Transfer to a baking dish and bake until soft, about 20 minutes. STEP 5Meanwhile, add the vinaigrette ingredients to a high-speed blender and blend until smooth.
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2 months ago | 
experiencelife.lifetime.life | Robin Asbell |Betsy Nelson |Alyssa Shultis |Christy Rice
STEP 1Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. STEP 2Place the sweet potato cubes on the sheet pan, add 1 tablespoon of the olive oil and the salt, then toss to coat. STEP 3Roast for 20 minutes, until the sweet potato is tender and browned. STEP 4Sprinkle with half of the Parmesan and bake for five to 10 minutes longer, until the cheese is melted and crispy. Scrape from the pan and let cool.
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2 months ago | 
experiencelife.lifetime.life | Adam Meyer |Betsy Nelson |Melissa Joulwan
Leafy Greens( → ) Spinach, kale, arugula, Swiss chard, collard greensNutritional BenefitsLeafy greens are nutritional powerhouses packed with vitamins A, C, and K, as well as with folate, iron, and calcium. They’re also rich in antioxidants and fiber, which help reduce inflammation and boost digestive health. “Leafy greens contain important vitamins, like folate, and minerals, like calcium and potassium,” notes Ward.
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2 months ago | 
experiencelife.lifetime.life | Robin Asbell |Allen Lim |Rebecca Katz |Betsy Nelson
STEP 1Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. STEP 2Place the chicken thighs and onion in a large bowl. STEP 3In a smaller bowl, stir the garlic, olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. STEP 4Pour the mixture over the chicken and onion and toss to coat. STEP 5Spread the mixture on the sheet pan, making sure all the chicken pieces touch the bottom of the pan. Roast for 30 minutes.
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2 months ago | 
experiencelife.lifetime.life | Robin Asbell |Maddie Augustin |Betsy Nelson |Christy Rice
STEP 1Wrap the tofu in a kitchen towel and place it on a cutting board with a heavy object on top to press out excess moisture. Press the tofu for 10 minutes, then cut it into cubes. STEP 2Place a large skillet or wok over medium-high heat and let it heat up for a minute or so. Drizzle in 2 tablespoons of the avocado oil and swirl to coat the pan. STEP 3Add the tofu and sear for several seconds, then stir.
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Jan 21, 2025 | 
experiencelife.lifetime.life | Robin Asbell |Betsy Nelson |Rebecca Katz |Christy Rice
STEP 1In a large bowl, beat the eggs lightly, then whisk in the sugar, mirin, salt, and soy sauce. Place a wire mesh strainer over a bowl and strain the mixture. STEP 2Pour the oil into a cup, and have a brush or paper towel for reapplying oil to the pan between layers. STEP 3Place a 10-inch nonstick pan over medium-low heat and coat it with some of the oil.
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Nov 19, 2024 | 
experiencelife.lifetime.life | Maddie Augustin |Betsy Nelson |Hilary Boynton |Rebecca Katz
STEP 1Heat the vegetable broth on the stove over medium heat. STEP 2Place a heavy-bottomed pot or Dutch oven over medium heat and add 3 tablespoons of the butter. STEP 3Add the onion and cook until tender and translucent, about six to seven minutes. Add the squash, salt, and pepper, and cook until softened, about six to eight minutes more. STEP 4Add the rice and stir to coat the grains in butter. STEP 5Add a ladle of hot broth and cook, stirring frequently, until the liquid is fully absorbed.
