The Good Life Editors Try Recipes From Lisa Oz's New Cookbook

We couldn't wait to cook and eat like the Oz family, and now we can't stop!

editors make lisa oz recipes intro

To celebrate the October 6 release of Lisa Oz's new cookbook, The Oz Family Kitchen, some of The Good Life editors decided to ditch their desks and opt for aprons. We wanted to try Lisa Oz's mouth-watering recipes for ourselves. Because, let's be honest, who doesn't want to eat like Dr. Oz and fam?

We'll be posting one editor's cooking adventure each day for the rest of the week. And while we've accepted that our final products may not look as lovely as Lisa's, our tastebuds and tummies are still very, very happy.

Think you can out-cook us? (We have no doubt, actually.) You can get the recipes, linked below, and share your results with us on Twitter, Facebook or Instagram!

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'Creamy' Red Lentil, Sweet Potato, and Tomato Soup

Editor-in-Chief Jill Herzig wants you to know one very important thing about this soup:


And that's no surprise, given that the recipe comes from one of the most generous people I know, Lisa Oz. As editor-at-large of Dr. Oz The Good Life, she gives us amazing ideas for the magazine, offers helpful feedback on every page, and opens her home for three-ring-circus photo shoots whenever we ask. As a friend, she is always there with great advice, the magical home remedy, and of course, the exact right thing to cook when you're feeling famished/lazy/bored with the usual (or all three at once).

Her new book, The Oz Family Kitchen, is full of recipes to cure whatever ails you. I was drawn to this "Creamy" red lentil, sweet potato, and tomato soup because it calls for a ton of cumin — a spice love. And because I have a case of the cold-weather-coming blahs. It turned out even better than I expected. Three ways it keeps on giving:

1. The recipe makes A TON of soup! After my family of four slurped it up for dinner last night, I had enough left over to bring a container to my friend and neighbor, Randall. (I just walked over in my sweats with a pot of soup at 10 p.m. We are very Lucy-and-Ethel that way.)

2. It's rich, very thick, and warming. The ingredients are all inexpensive and easy to find at the grocery story (check the Latin food section for whole cumin seeds — that's where I found them), but they cook up into a filling meal that feels indulgent.

3. You can play around with it. Ingredients like a little ginger go nicely with the flavors (grate some and add it when you sauté the onions and garlic); throw some fresh cilantro on top; toss in some roast chicken. You kinda can't go wrong.

So I say, Thanks, Lisa, for this deeply satisfying soup. And for everything else you give Dr. Oz The Good Life. You're the best.

Get the recipe here!

Lemon and Blueberry Pie

Editorial Assistant Aleksandra Mencel chose to make something sweeter:

I loved Lisa's creative, vegan take on pie crust. Once combined, the dates, walnuts, thyme, and vanilla turned into a moist, aromatic dough that easily spreads out onto the pie pan.

I was a bit wary of working with silken tofu — I had never cooked nor baked with it before. (And if we're being entirely honest here, I'm not a big fan.) So I was pleasantly surprised by how well it worked in pie filling! No one would ever know that there is a pound of tofu in this pie; it just creates a very creamy, rich filling without all of the extra calories and fat. Another big bonus: the 7 grams of protein you get from each slice.

Not only is this pie easy to make, it's also chock-full of good-for-you ingredients. Even better? The entire pie contains just a half cup of added sugar so I could enjoy a big slice, guilt-free.

Get the recipe here!

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Trout with Horseradish-Caper Glaze

Associate Lifestyle Editor Rebecca Santiago went whole hog (err... whole fish?) with Lisa Oz's trout recipe, even though she had to make a few substitutions. Here's her take:

I have three confessions:

1. I waited until, like, 7 the night before deadline to grocery shop for this, and I had lousy supermarket luck. The recipe calls for chives and — duh — trout, and the store was out of both, so… minced onions and salmon to the rescue!

2. I almost accidentally doubled the horseradish and capers, as you can see in my prep photo. I didn't, though!

3. I've never been a huge horseradish fan… but I thought this was delicious, so I may be a convert. The glaze came together quickly, and the fish was in and out of the oven like that. It was definitely a doable weeknight dinner.

I was pretty happy with how this turned out. The chives definitely would have been prettier than the onions, but the flavor profile was nice and balanced — way less bitter than I thought it would be. (Also got my boyfriend's thumbs up, and he's not into horseradish or mustard, so I count that as a win.) I'd serve with an extra squeeze of lemon juice.

Get the recipe here!

Baby Carrots with Coconut and Ginger

Executive Editor Lisa Bain was the first to try out a recipe from Lisa Oz's new cookbook, and now she says she's hooked:

I was looking for a veggie side dish to make for a dinner I was hosting for out-of-town guests the night before my niece's wedding — I wanted special, delicious, easy and preferably something that I could make ahead of time.

Lisa Oz's Thai-inspired carrot recipe had so many things I love — ginger, lime, coconut, and — OMG — cilantro. I asked Lisa about the make-ahead thing and whether I could serve it lukewarm; she told me her family likes it hot, but I could try it (with this change: She suggested that I hold off adding the toasted coconut until right before serving so it kept that wonderful crispy-crunch). I made it the afternoon of the dinner, and doubled the recipe — and boy, I'm glad I did, because everyone loved it. And a different group of people, at a leftovers dinner two days later, also loved it. And I loved it again the next day when I took the rest of it in to work for lunch and ate it cold! It started off fabulous and actually got better each day as the flavors intensified. (Except Lisa was right, of course: The coconut softened. Still yummy, IMHO.)

The dish was simple to make and is a super way to elevate basic baby carrots. So many people commented on its sophisticated, exotic flavors. I'll definitely make it again — and yeah, I'll be doubling it.

Get the recipe here!

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