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1 week ago | 
experiencelife.lifetime.life | Kate Morgan |Kaelyn Riley |Maddie Augustin |Christy Rice
STEP 1Submerge the clams in a bowl of clean, cool water for 30 minutes, allowing them to purge any grit or sand. Scrub the outside of the mussel shells and pull off any beards that protrude from the sides. Drain and rinse the clams and mussels, and discard any with broken shells. STEP 2In a wide, deep pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about three to five minutes.
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3 weeks ago | 
experiencelife.lifetime.life | Maddie Augustin |Robin Asbell |Christy Rice
STEP 1In a small pot over medium heat, combine the honey and water. Whisk until the honey is completely dissolved, and bring the mixture to a simmer. STEP 2Add ½ cup of the pistachios and simmer for eight to 10 minutes. Remove from the heat and stir in the almond extract. Allow the syrup to cool slightly. STEP 3Transfer the syrup to a high-speed blender. STEP 4Add the cottage cheese and blend until smooth. STEP 5Line a loaf pan with parchment paper and pour in the mixture.
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1 month ago | 
experiencelife.lifetime.life | Maddie Augustin |Betsy Nelson |Robin Asbell |Christy Rice
STEP 1Place the cashews in a jar with a lid and cover with water. Refrigerate overnight. STEP 2Preheat the oven to 350 degrees F. STEP 3Spread the coconut onto a baking sheet in a single layer, and bake for seven to eight minutes, stirring every couple of minutes, or until the coconut is evenly toasted. STEP 4Strain the cashews and place them in a high-speed blender with the dates. Blend until a thick paste forms, scraping down the sides as needed.
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1 month ago | 
experiencelife.lifetime.life | Maddie Augustin |Robin Asbell |Betsy Nelson |Christy Rice
Made with peak-season cherries and decadent dark chocolate, this nice cream is creamy and summery — and dairy-free.
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1 month ago | 
experiencelife.lifetime.life | Kaelyn Riley |Christy Rice
Skip to content Join Members Experience Life Work Living Store More Sites Life Time Athletic Events Life Time Foundation Life Time Academy Culture of Inclusion Get the latest content and program updates from Life Time. Subscribe Life Time Member * I’m a Life Time member I’m not a Life Time member First Name * Last Name * Email Address * Nearest Life Time Club * If you are human, leave this field blank. Δ Makes 2 servings Prep Time 5 minutes Cook Time 0 minutes ½ tbs. honey 1 tbs. extra-virgin...
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2 months ago | 
experiencelife.lifetime.life | Kaelyn Riley |Maddie Augustin |Robin Asbell |Christy Rice
I think rhubarb is a bit misunderstood. To start, it’s a vegetable. People often mistake it for a fruit thanks to its frequent appearances in pies, crumbles, jams, and other sweet treats. Tart and vegetal, rhubarb is genuinely too acidic to be eaten on its own — it needs some sweetness or fat for balance, which is one reason it’s a common ingredient in American desserts.
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2 months ago | 
experiencelife.lifetime.life | Kate Morgan |Robin Asbell |Christy Rice
STEP 1Place a Dutch oven over medium heat, then add the olive oil and heat until shimmering. STEP 2Add the onion, ginger, and garlic and cook until the onion is translucent, about three minutes. STEP 3Add the tomatoes, salt, spices, and gochujang; cook until the spices are fragrant and the tomatoes have begun to break down, about seven minutes more. STEP 4Add the coconut milk and blend with an immersion blender until mostly smooth. STEP 5Add the cauliflower florets and stir to coat.
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2 months ago | 
experiencelife.lifetime.life | Kate Morgan |Robin Asbell |Cary Neff |Christy Rice
STEP 1Preheat the oven to 425 degrees F. STEP 2Use a towel to thoroughly pat the chickpeas dry, then toss them with the olive oil, salt, and paprika. Spread in a single layer on a baking sheet and roast until the chickpeas are golden and crunchy, approximately 30 minutes. STEP 3Meanwhile, combine the dressing ingredients in a food processor or blender and blend until smooth. STEP 4In a large bowl, tear the kale into pieces and remove the stems.
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Mar 27, 2025 | 
experiencelife.lifetime.life | Kate Morgan |Sarah Hoffman |Robin Asbell |Christy Rice
Make the miso-roasted radishes:STEP 1Preheat the oven to 400 degrees F. STEP 2To make the miso-roasted radishes, place the radishes, onion, and carrots in a large casserole dish. STEP 3In a separate bowl, mix the miso, olive oil, and vinegar. Pour over the vegetables and stir to coat. STEP 4Roast uncovered for 35 to 45 minutes, tossing halfway through cooking, until the radishes can be easily pierced with a fork. STEP 5Top with fresh herbs, then set aside.
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Mar 25, 2025 | 
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.
