Lunch with Lisa

Come make some wholesome cauliflower sushi with me using Medical Medium's recipe! It's delicious, and let me show you another alternative way to make it your own. ----------------- https://www.medicalmedium.com/blog/cauliflower-sushi-with-thai-chili-sauce ----------------- Cleanse To Heal: https://amzn.to/40rmfBf ----------------- Nori paper: https://amzn.to/3LeLG3x Bamboo Sushi Rolling Mat with 2 Pairs of Chopsticks: https://amzn.to/40q0jX8 The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a Ceramic Plates: https://amzn.to/3AdN8xV ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

You'll be coming back for seconds with this Sheet-Pan Lemon Chicken and Brussels Sprouts dish. It's so delicious! The tang of the lemon goes throughout the meal and leaves you feeling satisfied and looking forward to the next opportunity to make this. ----------------- LEMON CHICKEN AND BRUSSELS SPROUTS RECIPE ----------------- Prep: 30 min + Cook: 10 min Serves 4 Per Serving: 530 Calories - 25g Fat - 17g Carbs - 59g Protein INGREDIENTS: 1 lemon 1 large clove garlic, minced 1 1/2 tsp dried thyme 1 tsp paprika Kosher salt & freshly ground black pepper 4 skin-on, bone-in chicken breasts (about 2 3/4 lb) or skinless boneless breasts work too for less fat 3 tbsp extra-virgin olive oil 1 1/4 pounds brussels sprouts, trimmed and halved 1 tbsp country dijon mustard 1 tbsp grated shallot 2 tsp honey 1/4 cup chopped fresh parsley DIRECTIONS: 1. Place a rimmed baking sheet on the middle oven rack and preheat oven to 450F. Grate the lemon zest into a large bowl. Cut the lemon into 4 wedges and set aside. 2. Add the garlic, thyme, paprika, and 1/2 tsp each salt and pepper to the lemon zest; stir to combine. Add the chicken breasts and toss to coat. Carefully remove the baking sheet from the oven and drizzle with 1 tbsp olive oil. Add the chicken, skin-side up, and the lemon wedges and return to the oven. 3. Toss the brussels sprouts in a large bowl with 1 tbsp olive oil, season with salt and pepper and carefully add to the baking sheet in an even layer. Roast until the chicken registers 165F on a meat thermometer, the skin is browned and crisp and the brussels sprouts are tender, about 25 minutes. 4. Meanwhile, whisk together the remaining 1 tbsp olive oil, the mustard, shallot, honey, and parsley in a small bowl. 5. Squeeze the juice from 2 of the lemon wedges over the chicken and divide among plates. Drizzle the dressing and squeeze the juice from the remaining 2 lemon wedges over the brussels sprouts on the baking sheet; toss well and serve with the chicken. ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

3 Healthy Ways to Make Oats: Oven, Microwave, & Overnight https://youtu.be/VtCIlGufELk

Oatmeal is a delicious and nutritious breakfast option, but it can also be a bit time-consuming to make. In this video, I show you 3 quick and easy ways to make oatmeal: in the oven, in the microwave, and in the fridge overnight. Whether you're short on time or just want a change of pace, I'm sure you'll find a method that works for you! ----------------- ALMOND BUTTER, FRUIT, & OAT COOKIES ----------------- Makes 12 cookies Per Cookie: 231 calories, 9g Fat, 35g Carbs, 7g Protein Hands on 15 min / Total time 45 min INGREDIENTS: 3/4 cup applesauce 1/2 cup almond butter or peanut butter 2 eggs 1/4 cup molasses 3 cups regular rolled oats 1/2 cup whole wheat flour 1/4 cup toasted wheat germ 1 1/2 tsp ground cinnamon 1 tsp salt 1/2 tsp ground allspice 1/2 cup golden raisins or dried cranberries 1/2 cup snipped dried apricots DIRECTIONS: 1. Preheat the oven to 350F. Line a cookie sheet with parchment paper. In a medium bowl, stir together applesauce, almond butter, eggs, and molasses. In a large bowl stir together oats, flour, wheat germ, cinnamon, salt, and allspice. Add to egg mixture; beat with a mixer on medium or stir together. Stir in dried fruit. Let stand 10 minutes (dough will be thick). 2. Scoop 12 mounds of dough (1/4 cup each) and place 3 inches apart on prepared cookie sheet. Flatten each mound to a 3-inch round. 3. Bake until surface of cookies is dry and edges are set, 12 to 15 minutes. Cool on a cookie sheet 5 minutes, remove, and cool on a wire rack. To store, layer cookies between sheets of waxed paper in an airtight container. Store in the fridge for 3 days or freeze up to 1 month. ----------------- CREAMSICLE OVERNIGHT BLENDED OATS ----------------- Serves 1 or 2 Per Recipe: 555 Calories, 9g Fat, 99g Carbs, 25g Protein Hands on 10 min Total Time 10 min plus overnight chilling INGREDIENTS: 3/4 cup regular rolled oats 1/2 cup orange juice 1/3 cup milk, nut milk, or oat milk 1 Tbsp flaxseed meal 1 Tbsp honey 1 5.3oz carton orange flavor low-fat Greek or regular yogurt Orange slice (optional) DIRECTIONS: 1. In a single-serve blender or pint jar combine oats, juice, milk flaxseed meal, honey and yogurt. Cover and chill overnight. 2. In using a pint jar, transfer to a blender. Cover and blend until smooth (the consistency of cake batter). If you like, top with orange slices and drizzle with additional honey. ----------------- COCOA-BANANA "BAKED" OATS ----------------- Makes 1 Serving Per serving: 560 Calories, 20g Fat, 77g Carbs, 22g Protein Start to finish: 10 min INGREDIENTS: 2/3 cup regular rolled oats 1 Tbsp unsweetened cocoa powder 1/2 cup milk, oat milk, or nut milk 1 egg 1 Tbsp peanut butter or cashew butter 1 to 2 Tbsp honey 1/3 cup chopped banana Sliced banana, chopped peanuts, and/or fresh berries (optiona) DIRECTIONS: 1. In a 16-oz microwave-safe bowl or mug stir together oats and cocoa powder. Add milk, egg, peanut butter, and honey. Stir with a fork until combined. Gently stir in chopped banana. Microwave until edge are set and center is done (160F), 2 1/2 to 3 minutes. Let stand 5 minutes before eating. If you like, drizzle with additional warmed nut butter and top with banana, peanuts, and/or berries. Serves 1 or 2. ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Do you have a tub of tahini sitting in the fridge that you bought for one recipe and you don't know what to do with it? Here's a recipe you can make that is super fast and easy and even more DELICIOUS! Do yourself a favor and make double the amount for future lunches. The nutty, herbal, tangy flavors of za'atar, a Middle Eastern spice blend of thyme, sesame, and sumac, brightens this tahini-based chicken salad. I added cucumbers for extra crunch and some grape tomatoes, but RED GRAPES would also be delicious. Whisk: https://amzn.to/3Lqxiqs Mixing Bowls: https://amzn.to/40eWog5 Measuring Spoons & Cups: https://amzn.to/3liGtOX Marble Pastry Board: https://amzn.to/3ZVjQzl ----------------- TAHINI CHICKEN SALAD LETTUCE CUPS ----------------- From start to finish: 25 min. Per Lettuce Cup: 208 Calories, 27g Fat, 6g Carbs, 16g Protein INGREDIENTS: 1/4 cup Tahini 3 Tbsp Lemon juice 1 garlic clove, minced 2 Tbsp olive oil 2 tsp Za'atar Spice Mix 1 tsp Dijon mustard 1/2 tsp Ground cumin 1/4 tsp salt 2 cups cooked chicken, chopped 1 cup finely chopped celery 1/3 cup chives, chopped 6 Romaine leaves 1 cup sliced cucumber 1 cup chopped grape tomatoes DIRECTIONS: 1. For the dressing, in a medium bowl whisk together tahini, lemon juice, garlic, olive oil, the za'atar, and mustard until well combined. If your tahini is very thick, whisk in cold water, 1 Tbsp at a time, to reach a smooth, creamy consistency. Whisk in cumin and salt. 2. Add chicken, celery, and chives to the dressing. Stir to combine. 3. Fill the Romaine lettuce leaves with chicken salad and top with cucumber and grape tomatoes (or grapes). If you like, finish with additional za'atar. Makes 6 Lettuce cups. ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

These decadent chocolate truffles are not only easy but taste divine, and are probably the best truffles I've ever made, and I get to eat them guilt-free with just 3 or 4 ingredients! ----------------- Heathy Chocolate Truffles Recipe ----------------- Prep Time: 30 mins - Inactive Time: 30 mins - Total Time: 1 hour Yields 16 truffles INGREDIENTS: 1 cup (80g) unsweetened cocoa powder (measure on a food scale) 1/4 cup (60mL) unsweetened vanilla almond milk 1/4 cup (60mL) pure maple syrup optional: melted chocolate, for coating, or other coatings (freeze dried fruit, peanut powder, nuts, flaky salt, coconut) DIRECTIONS: 1. Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience) Chill the mixture for 30 minutes. 2. Line a baking sheet with parchment paper or wax paper. 3. Roll the chilled chocolate mixture into 16 balls. (Wipe your hands with a damp paper towel in between rolling each one if it sticks to your hands) After rolling, place on the prepared baking sheet. 4. Coat the truffles, if desired (see video), before transferring to an airtight container. Refrigerate until ready to serve. ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Here’s the green drink I’ve been having lately! Moringa powder! From WebMD: The moringa tree is native to the south of the Himalayan Mountains in northern India and grown around the world. It is widely used as food and medicine. Nearly every part of the moringa tree is edible. It is rich in antioxidants and other nutrients which are commonly missing in the diets of people living in undeveloped countries. When dried, its leaves can be ground into a fine powder that will keep many months without refrigeration. For thousands of years the ancient Egyptians, Greeks, and Romans grew moringa trees. In addition to calcium, iron and potassium, moringa leaves contain several important vitamins: Vitamin A which helps maintain healthy vision, immunity, and fetal growth Vitamin C which protects the body from pollutants and toxins Vitamin E which acts as an antioxidant Moringa powder can be used as an antiseptic to sterilize contaminated surfaces. It is effective against a wide range of bacteria and fungi, including those that cause gastric ulcers and gastric cancer.

When I found this recipe, I knew I had to make it, but I had no idea it was going to be my son's new favorite and most requested recipe! Try this one out today! You won't regret it. Bountiful Baskets: https://www.bountifulbaskets.org/ ----------------- SRIRACHA BEEF CABBAGE CUPS RECIPE ----------------- Per 2 Cabbage Cups: 387 Calories - 18g Fat - 26g Protein - 30g Carbs Healthy, Gluten Free, Quick & Easy INGREDIENTS: 1 lb 85% lean ground beef 1 (8 oz) container cremini mushrooms, chopped 1/2 cup diced yellow onion 3 Tbsp coconut aminos (or low sodium soy sauce) 2 tsp sriracha, or to taste 2 tsp minced fresh ginger 1 tsp minced garlic 1 tsp rice vinegar, or to taste 1 tsp sesame oil 1/2 tsp kosher salt 1/2 tsp black pepper 1 cup hot cooked sticky rice 1/2 cup matchstick-cut carrots 1/2 cup thinly sliced green onion 8 large green cabbage leaves, thick stem ends trimmed Toppers: cilantro, toasted sesame seeds, and/or crushed red pepper DIRECTIONS: 1. Brown beef in a large skillet over medium-high heat, stirring to break up lumps, 4-6 minutes. Reduce heat to medium. Add mushrooms and yellow onion; cook, stirring occasionally, until vegetables soften, about 4 minutes more. 2. Add coconut aminos, sriracha, ginger, garlic, and vinegar to skillet. Cook, stirring occasionally, until most of the liquid has evaporated, 8-10 minutes. 3. Remove from heat and stir in sesame oil, salt, and black pepper. Evenly divide rice, beef mixture, carrots, and green onion among the cabbage leaves. Sprinkle with desired toppers. https://www.allrecipes.com/recipe/278397/asian-style-ground-beef-cabbage-wraps/ ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

These delicious prune energy balls will be a great boost when you need a quick pick-me-up. They are great for the gut, low in sugar, and packed with nutrition. Try them today! ----------------- RECIPE: https://bakingthegoods.com/prune-almond-energy-balls/ ----------------- ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

What makes this soup the best soup I've ever had? Is it the chicken sausage I got from Costco? The fresh baby red potatoes? The kale? Definitely not the kale... well, why don't you watch the video and find out and then make it for yourself by following the recipe down below, and then let me know if you thought it was delicious, too! ----------------- SAUSAGE, POTATO, & KALE SOUP ----------------- Per 1 1/3 cup serving: 216 Calories - 15.7g Protein - 23.8g Carbs - 6.4g Fat INGREDIENTS: 4 Chicken Sausages (mild italian or other mild flavor), casing removed or chopped 2 cups chopped yellow onion 1 1/2 cups chopped celery, plus leaves for garnish 4 cloves garlic, minced 1 tbsp tomato paste 1 (14 oz) can no-salt added diced tomatoes 12 oz baby red potatoes, halved 4 cups unsalted chicken broth 3/4 tsp ground pepper 1/4 tsp salt 3 cups stemmed and coarsely chopped kale 2 tbsp lemon juice Shaved parmesan cheese for garnish DIRECTIONS: 1. Cook sausage in a large heavy pot over medium heat, stirring often to crumble, until browned, about 5 minutes. Add onion, celery, and garlic; cook, stirring often, until softened, about 6 minutes. Add tomato paste; cook, stirring constantly for 1 minute. Stir in tomatoes, potatoes, broth, pepper, and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the potatoes are tender, about 20 minutes. 2. Stir kale into the soup. Continue simmering over medium heat, stirring until kale is wilted and tender, about 5 minutes or less. Stir in lemon juice. 3. Divide the soup among 6 bowls, garnish with celery leaves and shaved Parmesan. Serve immediately. Also goes well with a side of fresh sourdough bread. ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

It's that time of year again. Chili time! This White Chili with Chicken does NOT disappoint! And it's really great for your waistline as the macros in this are pretty well balanced, and you can always add more protein! ----------------- HEALTHY CORNBREAD RECIPE ----------------- Prep time: 10 mins - Cook time: 20 mins Per serving (9 total): 76 Calories, 1g Fat, 14g Carbs, 3g Protein INGREDIENTS: 1 cup unbleached all purpose flour 1 cup cornmeal 1/4 cup white sugar 1 tsp baking soda 3/4 tsp salt 1 cup plain nonfat Greek yogurt (or regular nonfat yogurt) 2 large eggs, beaten DIRECTIONS: 1. Preheat the oven to 400F (200C). Lightly grease an 8-inch square baking pan. 2. Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan. 3. Bake in the preheated oven until the center springs back when lightly pressed, 20-25 minutes. AWESOME WHISK: https://amzn.to/3YtaeLa ----------------- WHITE CHILI WITH CHICKEN RECIPE ----------------- Total Cooking Time: 30 minutes - Serves 6 Per serving (1 1/4 cup): 254 Calories, 7g Fat, 27g Carbs, 22g Protein INGREDIENTS: 1 tbsp oil (or skip the oil and add water to the pan) 1 medium onion, chopped 1 jalapeno pepper, seeded and chopped (optional) 2 garlic cloves, minced 4 cups chicken broth 2 cans (15 1/2 oz each) great northern beans, rinsed and drained 2 tbsp minced fresh parsley 1 tbsp fresh lime juice 1 to 1 1/4 tsp ground cumin 2 tbsp cornstarch 1/4 cup cold water 2 cups shredded cooked chicken Optional Toppings: Chopped fresh cilantro, chopped red onion, sliced jalapenos, & lime wedges DIRECTIONS: 1. In a large saucepan, heat oil (or water) over medium heat; add the onion and, if desired, jalapeno pepper. Cook and stir until tender, 3-5 minutes. Add garlic, cook 1 minute longer. Stir in broth, beans, parsley, lime juice and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. 2. Combine cornstarch and water until smooth; gradually stir into chili. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add the chicken & heat through. If desired, serve with toppings and lime wedges. ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

These cookies are a delicious treat! Yes, a treat! Not for every day or for weight loss, they are for a treat because there is NO FOOD off the table when you have a flexible diet. It's all about portion control... so join me as we make these DELICIOUS cookies with brown butter and white miso paste that brings an umami twist to a delicious treat. ----------------- Chocolate Chip Cookie Recipe: https://thegreatbritishbakeoff.co.uk/recipes/all/chocolate-chip-cookies/ ----------------- White Miso Paste: https://amzn.to/3Ya7QJo Dark Muscovado Sugar: https://amzn.to/3HHIP10 Caster Sugar: https://amzn.to/3HAAZGB Cookie Sheet: https://amzn.to/3JKdu0e Parchment Paper: https://amzn.to/3JNxbVe ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Let's Spatchcock our Chicken in today's episode! I share with you this quick and easy way to roast your chicken for some JUICY meat and crispy skin with a huge punch of flavor! It's so easy.. let's go! ----------------- 🥩 Get your own Butcher Box: https://butcherbox.pxf.io/lunchwithlisa Sheet Pan: https://amzn.to/3Jz3Hdj Cutting Board: https://amzn.to/3l5Ji5K Kitchen Shears: https://amzn.to/3YhQLgk ----------------- 🍽 My Amazon Store: https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early on Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are affiliate links, and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Want to try the Endless Sourdough Starter? Go here: https://culturesforhealth.com/products/endless-sourdough-starter?sca_ref=2616012.VKxYDwUM0C&utm_source=affiliate-lisa-long&utm_medium=uppromote&utm_campaign=affiliate-10

Delicious, easy meals in one place. I bring you another amazing recipe from the Complete Macro Cookbook! Can't get much better than a nice juicy burger and fries... except when it helps you hit your weight-loss goals and fills you up! This recipe is perfect for those burger and fries cravings and packed full of veggies. ----------------- 📖 Want the written recipe? Buy the book: https://amzn.to/3XRxylc ----------------- 🥩 BUTCHER BOX: https://butcherbox.pxf.io/lunchwithlisa ----------------- 🍽 My Amazon Store (affiliate links): https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early over at Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Endless Sourdough Starter: https://culturesforhealth.com/products/endless-sourdough-starter?sca_ref=2616012.VKxYDwUM0C&utm_source=affiliate-lisa-long&utm_medium=uppromote&utm_campaign=affiliate-10

Tired of throwing out avocados that were ripe one second and brown the next? Keep them in the fridge and then when they’re super ripe, mash them with some lemon or lime juice and portion them out to freeze for later! Boom! Money saver right there. #frozenavocado #avocado

Craving some apple pie but don't want all the "other" ingredients? Let's make this amazing recipe together from the Medical Medium! You can find the full recipe here on his website: https://www.medicalmedium.com/blog/dutch-apple-pie 🍎 Apple Peeler, Spiralizer/Slicer, and Corer: https://amzn.to/3XPcQCx ----------------- 🍽 My Amazon Store (affiliate links): https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early over at Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Are you counting macros but craving something with a crust like a delicious chicken pot pie?! Well, look no further. Here is the recipe for you! I've been making these pot pies for my son and freezing them, but I wanted to eat them, too, so I tweaked the recipe I was using and came up with something super delicious and easy to eat within my macros for the day even during a deficit! Just watch how easy it is to make! Found in this video: Small Pie Tins: https://amzn.to/3J2qeiv Pie Crust Cover: https://amzn.to/3iRQEZF ----------------- MACRO FRIENDLY CHICKEN POT PIE RECIPE 483 Calories: 38g Carbs / 21g Fat / 30g Protein ----------------- Pie Crust INGREDIENTS: 3 cups AP Flour 1 cup unsalted butter 1 tsp salt 1 egg 1 tsp vinegar water DIRECTIONS: 1. Cut in the butter to the flour & salt until it resembles sand. 2. Add the egg & vinegar to a measuring cup and then add water until it reaches 1 cup. 3. Mix the wet ingredients into the dry until you get a dough. Try not to overmix. 4. Measure the weight of the pie crust in grams and divide by 24 to get one serving of pie crust to top your chicken pot pie with later. Create 6 balls that are about 35 grams, and put them on a plate. Wrap it in cellophane and place in the fridge to firm up and rest. 5. When ready to top your pie, roll out each individual ball to a little larger than the pie dish (or roll one large ball with 6 servings in it out larger than your pie dish). Chicken Filling INGREDIENTS: 1 cup carrot, chopped 1 cup frozen peas 1/2 cup celery, chopped 1/3 cup onion, chopped 1/4 tsp black pepper 1/2 tsp salt 1/2 tsp garlic powder 2 cups broth 3/4 cup milk 16 oz cooked chicken breast, cubed or shredded 1 tbsp butter, unsalted 1 tbsp AP flour DIRECTIONS: 1. Preheat oven to 425 degrees F (220 degrees C). 2. Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 10-15 minutes. Drain and reserve the broth. Stir the chicken into the vegetable mix. 3. Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously. Add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick (but not too thick or it won’t settle into the pie). Remove from heat. 4. Spread the chicken mixture evenly inside each small pie tin or into one large pie dish. Pour hot broth mixture over the chicken, and cover with the top crust, pinching the edges into the rim of the pie plate. 5. Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly. 6. Cool for 10 minutes before cutting. ----------------- ORIGINAL RECIPE: Servings: 6 Calories: 512 kcal INGREDIENTS: 2 cups cooked and shredded chicken 1 cup sliced carrots 1 cup frozen peas ½ cup sliced celery ⅓ cup butter ⅓ cup chopped onion ⅓ cup flour ¼ teaspoon black pepper ½ teaspoon salt (or to taste) ¼ teaspoon garlic powder 2 cups chicken broth ¾ cup milk 2 nine-inch unbaked pie crusts ----------------- 🍽 My Amazon Store (affiliate links): https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early over at Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Wonderful recipe by @EatsByRamya and super quick and easy to make! No more Starbucks for me! https://youtube.com/shorts/E-KfRxeIHfI #foodshorts #chaitealatte

Make this delicious and healthy pumpkin banana bread for your holiday get together or just because it's super delicious and healthy and you have some cans of pumpkin and ripe bananas lying around. It'll be your next go-to banana bread loaf you'll want to make again and again. Buy PlantYou by Carleigh Bodrug: https://amzn.to/3FK1cSf Loaf Pan: https://amzn.to/3PqqM2I Parchment Paper: https://amzn.to/3W1nR3m Mixing Bowls: https://amzn.to/3uJYfvN Spice Grinder: https://amzn.to/3HzNAvm ----------------- One-Bowl Pumpkin Banana Bread RECIPE ----------------- 8 servings 50 minutes INGREDIENTS: 2 1/2 bananas, mashed (1 1/2 cups) 1/2 cup pure pumpkin purée (not pumpkin pie filling) 1/2 cup maple syrup 1 tsp pure vanilla extract 1 tsp pumpkin pie spice or ground cinnamon 1 1/2 cups whole wheat flour 1 tsp baking soda 1/2 tsp baking powder 1/4 cup ground flaxseed Pinch of sea salt 1/2 cup vegan dark chocolate chips (optional) DIRECTIONS: 1. Preheat the oven to 350F & line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper. 2. Place the bananas in a large bowl, and using the back of a fork or a potato masher, crush them until you achieve a puree. Add the pumpkin puree, maple syrup, and vanilla to the bowl and mix until fully combined. 3. Add the rest of the ingredients, except the chocolate chips, and gently stir. You want to make sure not to overmix, or it will result in a glutinous loaf. The mixture should resemble pancake batter. 4. Stir in the chocolate chips, holding back 1 tbsp for topping. Pour the mixture into the prepared loaf pan and top with the remaining chocolate chips. 5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool to room temp before slicing. ----------------- 🍽 My Amazon Store (affiliate links): https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early over at Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

Quick & Easy Sweet & Sour Stir Fry with a Citrus Salad https://youtu.be/GFDNLi6FTWs #recipe

The sauce for the this sweet & sour stir fry has NO processed junk and tastes amazingly fresh and delicious. You will NOT be disappointed. And the Citrus salad is amazingly fresh and simple. Enjoy these two Medical Medium recipes. 🔪🔪🔪Get your TidyBoad here: https://tidyboard.com/?rfsn=6740248.ade92a ----------------- RECIPES ----------------- Sweet & Sour Stir Fry Ingredients: 1/2 cup chopped green onions 1 cup sliced carrots 2 cups broccoli florets 2 cups chopped asparagus 1 cup thinly sliced bell peppers (red, orange, and/or yellow) Sauce: 1 cup unsweetened or fresh pineapple juice 2 tbsp lime juice 1 tsp grated ginger 1 tsp grated garlic 1/4-1/2 tsp cayenne or red pepper flakes 2 tbsp pure maple syrup 2 tbsp tomato paste 1 tbsp arrowroot powder Directions: In a medium-sized bowl, whisk together the pineapple juice, lime juice, grated ginger and garlic, cayenne or red pepper flakes, maple syrup, tomato paste, and arrowroot powder. Set aside. Add the green onions and carrots to a large non-stick ceramic pan. Cook for 3-5 minutes, adding a bit of water if needed to prevent sticking, until the carrots are almost tender. Add in the broccoli florets, asparagus, and bell peppers and cook for a further 5 minutes. When all the vegetables are tender, pour in the sauce and bring it to a boil, stirring frequently, until thickened. Remove from the heat and serve immediately. Serves 2 ----------------- Citrus Salad Ingredients: 1 medium-sized orange 1 medium-sized grapefruit 1 1/2 cups watercress 3 cups butter lettuce, roughly chopped 1/4 cup dried cranberries (if fat-free, use oil-free cranberries, or substitute cherries) Juice from 1/2 orange, to serve Directions: Cut the peels and pith (white layer) off the orange and grapefruit. Slice thinly, then cut bigger pieces into halves. Set aside. Arrange the watercress and butter lettuce on a serving tray. Add the sliced citrus and dried cranberries, then top with orange juice. Serve immediately. Serves 1-2 as a main dish or 6-8 as a side dish ----------------- 🍽 My Amazon Store (affiliate links): https://www.amazon.com/shop/lisalongdesigns 🍞 Cultures for Health: https://culturesforhealth.com/lunchwithlisa 🔪The TidyBoard System: https://tidyboard.com/?rfsn=6740248.ade92a 📸 Instagram: https://instagram.com/lunch.withlisa 🙂 Facebook: https://www.facebook.com/lunchwithlisa ❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1 ----------------- ⭐️ Watch my videos a week early over at Patreon: https://patreon.com/lunchwithlisa ☕️ Buy me a coffee: https://ko-fi.com/lunchwithlisa ----------------- Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thank you so much for the support! Music for intro created and played by me. You've made it to the end! YAY! Welcome to my channel.

How to make delicious Pomegranate Caramel Brownie Bars https://youtu.be/uBRawVAZuuc #pomegranate