Tag: food blog

Winter Detox Soup

Published on by Life with Lisa WashingtonLeave a comment

This is simple and super easy! But here’s the twist. You eat this soup for breakfast!! What?!! Yes, breakfast. Soup for breakfast has incredible health benefits.

Having soup in the am helps with better digestion and elimination. When we are cleansed from the inside , we have more energy and our immune system is able to function better. This will help us ward off all those yuckies that our kids lovingly bring home to us.

Here’s a few benefits:

1. They are quick and easy, especially when you are in a hurry. Pour it in a Yeti thermal and go.

2. They are loaded with lots of nutrients,. A super easy way to get what you need all at once.

3. They help with digestion, because of the high fiber content and the liquid from the broths, which also helps with elimination.

4. The options are endless. You will never get bored with soup.

5. You feel fuller longer, because they are nutritionally dense.

So, why not?

Here’s my go to:

Ingredient:

2 tablespoons olive oil

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon ginger, powder

1/2 cup onions, peeled and chopped

1 teaspoon ginger, peeled and chopped

1 large garlic clove, peeled and chopped

1/2 teaspoon red pepper flakes, optional

2 sprigs of thyme, remove leaves to use in the soup

Sea salt and black pepper to taste

3 carrots, peeled and chopped

1 large zucchini, chopped

1 large yellow squash, chopped

1 1/2 cup cauliflower florets

1 /2 cup red bell pepper, chopped

1 cup kale, finely chopped, fresh or frozen

32 fl oz. Vegetable or Chicken Broth

Directions:

In a medium pot or Dutch oven add the olive oil over medium heat. Next add all your spices, stir and cook the spices for 15 seconds. Add the aromatics and sea salt and pepper, ginger, garlic, onions, red pepper flakes and thyme leaves , stir and cook for 1 minutes. Add the vegetables except the kale, Stir and cook for 5 -7 minutes, until the pot starts to get brown pieces at the bottom. Add the broth, stir and taste. Adjust seasonings, add more of the previous seasoning, to taste , plus add more salt or pepper, if needed. Turn up the heat and bring everything to a boil. Then turn the heat down to medium and allow to cook for 20 minutes, until the carrots and cauliflower are soft, but still has some crunch. Add chopped kale and cook for another 3-5 minutes. Serve immediately.

Beet Salad with a Parsley and Walnut Pesto drizzled with Orange Vinaigrette

Published on by Life with Lisa WashingtonLeave a comment

I adore beets. They are loaded with lots fiber, vitamin C and they help with inflammation in the body, which mean they are good for you, but they also taste amazing. I love to add beets to my salads, smoothies, and they are awesome sautéed, roasted or just raw.

Today I was craving a salad, but not the lettuce type. I looked in my fridge and remembered, I bought diced beets already marinated from my favorite beet company, Love Beets ! They made this salad easy to make, because everything is seasoned and ready to assemble. I just had to slice the red beets.

I wanted this to look a bit fancy, so I used one of my metal rounds to assemble the dish, but you can easily, slice your beets, top with the pesto and drizzle some of your orange vinaigrette on top and toss. However you decide to do it, just remember to Set the Table with Love.

Beets Rock!!!

Ingredients:

1 pack of Love Beets diced marinated golden beets

1 pack of Love Beets marinated red beets thinly sliced

For the Parsley walnut pesto:

Ingredients:

1 cup shelled walnuts, about 3 1/2 ounces

2 cups chopped parsley, about 1 bunch

1/2 cup grated pecorino or parmesan cheese or if vegan nutritional yeast

3 garlic cloves, roughly chopped

1/2 teaspoon salt

1/2 cup olive oil

Directions:

1. Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.

2. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.

Orange Vinaigrette

Ingredient:

1/4 cup freshly squeezed orange juice

2 tablespoons apple cider vinegar

1 tablespoon Dijon-style prepared mustard

2 teaspoons honey

1/8 teaspoon cracked black pepper

Pinch of salt

Directions:

In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Place your metal round on a pretty plate. Inside the round, layer the thinly sliced red beets, then top with the diced beets, stacking them on top of the red beets slices, until you have no space left. Add some pesto, then start the process over, until you end with a layer of pesto on top of the golden beets. Place on fridge to set for 30 minutes. Gently remove the metal round and drizzle with the vinaigrette and serve immediately. 💕

Spicy Orange Ginger and Garlic Cauliflower with Orange Ginger Cauliflower Rice

Published on by Life with Lisa WashingtonLeave a comment

This week it’s all about the cauliflower.

Here’s the recipe, running out for an event, but wanted to share this with you guys. Always Set the Table with Love.

INGREDIENTS

• 1 large cauliflower, cut into florets

• 2/3 cup water

• 1/3 cup cornstarch, plus 1 teaspoon

• 1/3 cup flour

• 3 tablespoons coconut oil

• 4 cloves garlic, minced

• 1/4 cup onions, minced

•. 1 teaspoon ginger, minced

• 1 large orange, zest only

• 1/4 cup orange juice, from zested orange

• 2 tablespoons soy sauce

• 2 tablespoons rice wine vinegar

• 2 teaspoon sweet chili sauce

• 1 teaspoon brown sugar

• vegetable oil for frying

INSTRUCTIONS

1 In a bowl, whisk together the water, 1/3 cup of corn starch, the flour, and 1 tablespoon of the oil. Set aside.

2 In a sauce pan, over medium heat, combine the remaining 2 tablespoons of oil, minced garlic, ginger and onions, orange zest and juice, soy sauce, sweet chili sauce, brown sugar, and vinegar. Bring to a slight boil.

3 Stir 1 tablespoon of cornstarch into 1 tablespoon of water until dissolved. Whisk into the sauce and reduce heat to a very lower simmer.

4 Next, heat the vegetable oil in a deep saucepan to 375 degrees.

5 Coat each cauliflower floret in the flour mixture.

6 Carefully place each floret into the hot oil. Fry each piece until golden brown – about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.

7. Toss the cauliflower in the sauce mixture, pour into a bowl and spoon the remaining thick, hot sauce over top. Garnish with some cilantro or sesame seeds and thinly sliced green onions, (optional).

Serve immediately.

Easiest Stovetop Maple Granola on top of Sweet Potato Pie Oatmeal

Published on by Life with Lisa WashingtonLeave a comment

Who doesn’t love granola ? Okay, put your hand down, Lol 😂. But for us granola lovers, here’s a keep it simple and a bit sweet easy recipe.

You can also find this recipe and others delectable pictures of yummies on my Instagram page Life with Lisa Washington:

Easiest Stovetop Granola: Maple Granola with Pumpkin Seeds: #nutfree

Ingredients:

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1 cup gluten free old-fashioned oats, not instant

1 tablespoon virgin-coconut oil

1 tablespoon maple syrup

1/2 teaspoon of molasses

1 teaspoon cinnamon

1/4 teaspoon nutmeg

A pinch of clove

1/2 teaspoon vanilla extract Pinch of sea salt

Instructions

1. In a medium skillet over medium-low heat, add seeds and oats. Toast for 4 minutes, stirring frequently, until the oats are golden and the seeds are fragrant, but not burnt. Add oil, maple syrup, molasses , vanilla, and salt, mix well to coat the oats. Cook 1 additional minute while string.

2. Remove from the heat and spread on parchment paper lined baking sheet. Allow to cool completely before adding to an airtight container.

Easy Sausage, Potatoes, Peppers and Onions

Published on by Life with Lisa WashingtonLeave a comment

It’s back to school and here’s an easy recipe that will be a go to for you and your family. I love making this for my family because it’s quick, healthy and fills their bellies. When school starts back we all are in the grind of life, adjusting to a new school year schedule. There are footballs practices, ballet rehearsals, music recitals and a thousand other things we have to focus on, so let dinner be one thing, you pour Love into, but not lots of time. But hey it can taste like it. 😉

Note: A short cut here for this recipe is to precooked the potatoes the night before or use frozen potatoes. I prefer to precook fresh potatoes the night before, fresh ingredients really does make a difference. If you do, cook them until they are mostly tender and not mushy. They will cook later in the recipe.

INGREDIENTS:

2 Tablespoons olive oil

4-5 Sweet Italian Turkey sausage links

10 medium red potatoes, cut in half

1 large yellow onion, sliced

3 bell peppers, any color, sliced into strips. I used what was in the fridge.

2 garlic cloves, minced

3/4 cup Low Sodium Vegetable Broth

1 1/2 teaspoon Italian seasoning

Sea salt to taste

1/4 teaspoon crushed red pepper flakes (optional)

DIRECTIONS:

Add the red potatoes to a pot of boiling water, cook until mostly tender, they will cook in the saucepan with the sausage and peppers later. Drain and set aside.

*If you are using precooked potatoes or frozen, skip this step above.

While the potatoes are cooking, Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).

In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 3- 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.

Increase heat to medium high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute.

Add vegetable broth, to deglaze the saucepan, scraping bottom of pan with a wooden spoon to release bits. Simmer the vegetable broth until reduced by half.

Add Italian seasoning. Stir well to combine. Add sausages and the potatoes. Add salt to taste and gently toss. Bring to a simmer then reduce the heat to low. Cover and simmer until potatoes and peppers are soft and sausages are cooked.

Broccoli and Parmesan Cheese with a twist

This is a simple recipe, but it has a twist. Instead of using water to steam the broccoli you use vegetable broth. It gives the broccoli so much flavor. In a sauce pan add a bit of oil on heat the stove on medium heat . Toss in 2 cups of broccoli florets. Stir the florets around in the pan to help coat them with the oil. Add in a 1/3 cup of low sodium vegetable. Place the lid on top of the pan and allow to steam until the liquid has evaporated. Remove from heat and add parmesan cheese on top, place lid back onto the pan to help the cheese melt. Serve immediately. Enjoy

Back to School Healthy Breakfast Ideas

Published on by Life with Lisa WashingtonLeave a comment

Today I had the opportunity to do a television segment for Fox 5 Good Day Atlanta, because back to school is upon us and we want to give our kids a healthy start to the new school year. Well, I got you covered. Try out some of these recipes with your kids and see how going back school can be a fun and tasty experience for the whole family.

Here’s a few tips to get your kids into eating healthy:

1. Show the new ways to eat fruit and veggies: peanut butter on celery, hummus and red pepper slices, coconut milk with berries popsicle sticks

2. Get them involved in the process. Let them come up with healthy recipes ideas that incorporates more veggies .

3. Plant a garden.

4. Let them explore new fruits and veggies once a week. They don’t have to love it, just be open to trying new things.

5. Make eating healthy fun and not a chore. They are exploring and getting to know how to make good eating choices. So keep light.

If you want to check out the television footage just click this link: Good Day Atlanta Healthy Breakfast ideas .

Remember to always Set the Table with Love as you head into the new school year. 💕

Good Day Atlanta

Naleyla’s

Mango Berry Smoothie

Ingredients:

1 Cup Mangoes, fresh or frozen, chopped

½ cup frozen blueberries

1-cup organic orange juice

A pinch of cinnamon

Directions:

Add all the ingredients to the blender. Blend and Enjoy.

Serves two happy little campers 

As a school snack or for the lunch box add this smoothie into a thermos keep drinks cool.

Coconut Chocolate Chip No Bake Granola Bars

Ingredients:

1-½ cup raisins

½ cup maple syrup or (honey if not vegan)

½ cup creamy salted natural peanut butter or almond butter

1 cup roasted unsalted almonds, roughly chopped

1 cup shredded coconut

1 cup mini chocolate chips or (cacao chips, if vegan)

2 cups rolled oats, gluten-free, for any sensitivities

Directions:

1. Process raisins in a food processor until small bits remain. You are looking for ”dough” like consistency.

2. Place the oats in a large saucepan with a tablespoon of liquid coconut oil and toast for 3 minutes on medium

heat. Add all the spices and stir.

3. Place oats and raisin “dough” a large mixing bowl – set aside.

4. Warm honey and nut butter or sunflower butter, if there is a nut allergy, in a small saucepan over low heat. Stir

and pour over oat mixture and then mix, breaking up the raisin “dough” to disperse throughout.

5. Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or

parchment paper so they lift out easily.

6. Press down firmly until uniformly flattened. I use another piece of parchment paper over top of the granola and smooth flat with a spoon.

7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 20 minutes.

8. Remove bars from pan and cut into bars of your desire. I cut them into small squares or 2 inch logs. Store in an

airtight container for 3-4 days. If you freeze them they will last longer and you can pop them out the fridge and add

to your kids lunch boxes each morning or as a great after school snack. Note: IF THE BARS ARE TOO CRUMBLY,

ADD A LITTLE WATER TO MAKE THEM STICKY. IF TOO STICKY AT MORE OATS.

Fruit and Granola at the Bottom Yogurt Cups

Ingredients:

1 small 4 oz. Mason jar with lid or 4 oz. BPA free recyclable plastic cup with lid

¼ cup granola

Few strawberries and frozen blueberries, or any fruit of your choice. I love to add frozen fruit, because it will keep the yogurt cool.

¼ cup Greek yogurt

A drizzle of honey, maple syrup, cacao chips or granola to add on top as garnish

Directions:

Add the granola to the bottom of the jar. Top with your favorite fruit, then top with greek yogurt and garnish as you desire.

This is a great lunch box recipe and after school snack. For school I would suggest using a BPA free plastic cup with lid, instead of a jar class.

There’s more than one way to use vegetable skewers

Published on by Life with Lisa WashingtonLeave a comment

How can you take 4 prepackaged vegetable skewers and make several meals?

What I love about using the skewers is they have all my favorite veggies, big plump portobello mushrooms, crunch red bell peppers, zucchini, yellow squash and red onions. The first day I marinated them in a balsamic glaze with olive oil and herbs and paired it with a red quinoa vegan tabbouleh. The next day I took the two of the vegetables skewers and took off the vegetables and sautéed them in olive oil, herbs, sea salt and cracked black pepper. I put the veggies in a bowl, add kalamata olives, sundried tomatoes, banana peppers and chickpeas. I added a little olive oil, balsamic glaze and toss. I chopped some fresh parsley over top and you have your second skewer meal. I took the last one and made a simple stir fry with eggs.

Keto Zucchini Cakes the Vegetarian Way

Published on by Life with Lisa WashingtonLeave a comment

I had such a beautiful afternoon spending time with my girlfriend Sarah and talking about her amazing weight-loss using the keto lifestyle plan. She has lost 40 pounds using this plan. So in honoring of her big victory, I decided to make her my keto savory zucchini cakes.

We did a Facebook Live, where she was able to talk to about how the keto lifestyle plan has helped her live a more healthier way of living. It’s pretty fun, hilarious and educational, so check it out in my Facebook page under Lisa Washington.

Here’s the recipe. To find out more about to keto lifestyle Magic Pill on Netflix.

Keto Zucchini Cakes

Ingredients

• 1 pound zucchini

• 1 teaspoon Himalayan pink sea salt or regular sea salt or to taste

• 2 large eggs

• 1 1/2 tablespoon onions, diced and 11/2 tablespoons garlic, diced

• 1 1/2 teaspoon savory south seasoning by Hillari Moon or herbal garlic no salt seasoning

• 1/2 teaspoon baking powder

• 1/2 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup grated Vegetarian Parmesan cheese, BelGioioso Cheese is Vegetarian

• olive oil for frying

Instructions:

1. Grate the zucchini on a box grater . Put the zucchini in a colander and sprinkle with the teaspoon of Himalayan pink sea salt or regular sea salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.

2. Sauté the onions and garlic in a pan with a bit of olive oil. Remove from pan once the garlic is golden brown. Set aside to cool.

3. Add the eggs to the zucchini and the cooled onions and garlic mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.

4. Heat a medium to large pan over medium – high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.

5. Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.

6. Drain the zucchini cakes on a paper towel before serving.

Sun-dried Tomato Olive and Goat Cheese Scones

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Who doesn’t love a delicious scone? One of my favorite scones to bake is blueberry with a lemon zest icing. But today I was interested in something a lot more savory, so I decided to make these sun-dried tomato, olive and goat cheese scones. They are packed with so much flavor and you can have them for breakfast and lunch with a nice salad and soup combo.

Sundried Tomato Olive and Goat Cheese Scone

The scone is super creamy, because of the goat cheese and also the buttermilk I used instead of using regular milk. If you want to make the scones vegan you can completely leave out the goat cheese and use a non dairy milk and vegan butter instead of regular butter.

The beauty of scones, is they give us an opportunity to take a biscuit and make it all fancy and add our favorite ingredients. Try different food combinations, like spicy scone with cheddar and jalapeños.

My next recipe prosciutto, walnut and fig scones with smoky gruyere or gouda. Hmm…🤔. You will have to wait and see until next time remember to Set the Table with Love.

Sundried Sundried Tomato Olive and Goat Cheese Scone<
ngredients:

2 cups organic all-purpose flour

2 teaspoons baking powder, aluminum free

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon black pepper

3 tablespoons organic cane sugar

1/2 cup cold butter, cut into small pieces (1 stick)

1/2 cup buttermilk

1 organic egg

1/4 cup sun-dried tomatoes without oil, chopped

1/4 cup kalamata olives, dried and chopped

1/4 cup goat cheese, crumbled

Directions:

Heat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat. I used a silpat it seems to brown better than parchment, if you use parchment, double of the sheets. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar. Using two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined. Gently fold in the sun-dried tomatoes, the olives and the goat cheese. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Let cool on baking sheet for a minute or so, then transfer onto a wire rack to cool down, enjoy them for breakfast with a poached egg and a cup or tea.

March is National Kidney Month and Cauliflower is a Happy Kidney Food 🤗

Published on by Life with Lisa WashingtonLeave a comment

This is my month, because June 17, 2018 my husband gave me his kidney and my life was changed. I am so excited to celebrate national kidney month, bringing you kidney happy recipes. There so many amazing foods that actually help with kidney health, like eggplant, celery, cabbage, asparagus, red peppers and cauliflower. Eating foods that are high in water, actually helps keep the kidneys hydrated and flushed. Drinking clean fluids and getting the proper exercise is also a wonderful way to keep our kidney and other organs healthy and functioning at their best. Check out the blog for some awesome “happy kidney recipes”, like my sautéed cauliflower, tossed with herbs and drizzled with garlic oil and this low carb Gluten  free Vegetarian Cauliflower Veggie Pizza. Happy National Kidney Month eat to your health. 🤗💕

Gluten free Vegetarian Cauliflower Veggie Pizza