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23 Feb 2024 00:47:16 UTC
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Hungry? Make Baked Apples: A Classic Healthy Dessert!
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EXPOS
exposing-diet-traps-the-truth-about
Join me as we uncover the truth about calorie deficits and macros.
In this video, we reveal common diet traps, the importance of macro tracking, and the benefits of meal planning. Plus, learn why building muscle and taking maintenance periods are crucial for long-term success.
Discover Trainest, the free macro tracking app that simplifies nutrition management. Download Trainest today and take control of your wellness journey.
https://trainestapp.com/lunchwithlisa
Like, subscribe, and comment with your key takeaway. Follow me on social media for more tips and recipes. Let's make every meal count!
0:00 Intro
0:52 Trainest Sponsor
1:07 Extreme Calorie Restriction
6:43 Ignoring Your Macros
10:41 Neglecting to Meal Plan
15:27 Making Complicated Recipes
22:39 Too Many Calorie Dense Foods
25:58 Lifting Weights Doesn't Matter
31:41 Dieting For Too Long
39:22 Summary and Outro
40:02 Download Trainest App
40:51 Bloopers
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Disclaimer:
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VIDEO
HOW T
how-to-make-vichyssoise-recipes-through
Vichyssoise was invented in America by the French Chef Louis Diat in 1917 to celebrate the opening of the Ritz-Carlton Hotel in New York. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Watch how easy it is to make!
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VICHYSSOISE
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Serves 6-8 people
Ingredients:
3 cups peeled, sliced potatoes
3 cups sliced white of leek
1 1/2 quarts of white stock, chicken stock, or canned chicken broth
1/2 to 1 cup whipping cream
Salt and white pepper
2 to 3 Tablespoons minced chives (for topping)
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? 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
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⭐️ 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.
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https://www.youtube.com/watch?v=9FdhkSDU6no
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4 weeks ago
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VIDEO
STOCK
stock-up-your-pantry-with-homemade
With talk of possible food shortages, what better time than now to discuss canning? Let's make some strawberry jam together to stock up our pantries. What other foods are you interested in learning how to can or preserve to stock up your own pantry?
Bountiful Baskets: https://www.bountifulbaskets.org/
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HOMEMADE STRAWBERRY JAM RECIPE
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INGREDIENTS:
5 lbs of fresh ripe strawberries
6 cups of sugar
1/4 cup bottled lemon juice:
Canning jars & lids: https://amzn.to/3oV49aB
Canning starter kit: https://amzn.to/3cCHHzQ
Canning pot: https://amzn.to/3Jchg02
DIRECTIONS:
1. Prepare the canning jars for canning by washing them and putting them into the canning pot and cover with water and bring to a boil and allow to simmer while you cook the jam.
2. Remove the stems and leaves and hull the strawberries and either cut into smaller pieces or smash them.
3. Put strawberries and sugar and lemon juice into a large stock pot and bring to a boil.
4. Bring the mixture to 220F and cook for 10 minutes. Put a dollop on a plate and place in the freezer for 1 minute. Run your finger through the mixture and if it doesn't run back together, it's ready to put into the jars.
5. Remove the canning jars from the simmering pot and place on a damp towel on your counter.
6. Pack into the canning jars using your funnel and leave 1/4" headspace at the top. Put on the lids and screw hand-tight (snug but not too tight), and put into the simmering canning pot of water. Make sure they are covered by 1" of water.
7. Simmer for 10 minutes and remove from the pot and back onto the damp towel. Leave them alone for 24 hours and you should hear them ping while they seal up.
8. Revisit your jars the next day and check each one to make sure it has sealed completely. Then tighten the lids and add them to your pantry and enjoy at your leisure!
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? Instagram: https://instagram.com/lunch.withlisa
? Facebook: https://www.facebook.com/lunchwithlisa
❤️ Subscribe: https://www.youtube.com/channel/UC24dtzF90unWcCDxlFcUGVA?sub_confirmation=1
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⭐️ 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.
0:00 Intro
1:02 What you'll need
1:20 Cooking the Jam
4:26 Canning the Jam
7:29 What to do with the jam!
8:56 Thanks for your support
9:35 Outtakes
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https://www.youtube.com/watch?v=9tlEZxyE6_g
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Created
1 month ago
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VIDEO
HOW T
how-to-make-the-best-soup-i've-ever-had!
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!
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SAUSAGE, POTATO, & KALE SOUP
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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.
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? 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
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⭐️ 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.
...
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VIDEO
BLACK
blackened-shrimp-lettuce-wraps-are-easy
#shorts #foodshorts #shrimp
Make these delicious lettuce wraps tonight. You won’t regret it:
https://youtu.be/WgTb_4FixiQ
...
https://www.youtube.com/watch?v=Ta6SVPHI-T8
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VIDEO
HOW T
how-to-make-tahini-from-sesame-seeds-at
Ever think to yourself, "I bet I could make this at home for way less." Well, you can, and I'm going to show you exactly how to make Tahini right at home from sesame seeds you can buy organically grown from Azure Standard right here: https://bit.ly/3P98PEO
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HOMEMADE TAHINI RECIPE
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INGREDIENTS:
2-4 cups Sesame seeds (unsalted, can be roasted or raw)
A little bit of salt (I used this Pink Himalayan Salt: https://amzn.to/3nMJ9SM
2 tablespoons or so of oil (something neutral like Avocado oil works best)
DIRECTIONS:
1. Add sesame seeds to a high speed food processor or blender like a Vitamix and process for 5 minutes or so scraping down the sides as you go.
2. Once it becomes a paste you can stop there and store it in the fridge for a few weeks.
3. If you want a looser consistency, slowly add in the oil a little at time along with some salt to taste until you get the consistency and flavor you want.
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? My Amazon Store (affiliate links): https://www.amazon.com/shop/lisalongdesigns
? 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.
#homemade #tahini #makeitathome
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WHAT
what-is-tahini
How to make Oil-Free Hummus at Home
https://youtu.be/TG7CKHZRcYM
#shorts #foodshorts #tahini
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https://www.youtube.com/watch?v=CP0XoXUKvM0
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VIDEO
VEGAN
vegan-sausage-recipe-that-tastes-great!
Homemade Vegan Sausage That's Actually Good
https://youtu.be/DXEHKf1ku_g
...
https://www.youtube.com/watch?v=iQXtc26_o4g
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VIDEO
HOW T
how-to-make-lemon-chicken-brussels
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.
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LEMON CHICKEN AND BRUSSELS SPROUTS RECIPE
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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.
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? 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.
...
https://www.youtube.com/watch?v=_DmiyuQFLLI
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Created
1 month ago
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video/mp4
English