Lisa Cohen MS, CN

nutritionist and exercise physiologist

You deserve to enjoy a great quality of life for years to come, to look and feel great and have the energy to focus on what matters most to you!

Carrot Ginger Soup


Recipe and photo by my wonderful chef, Katie Baum at Eat, Private Chef and Catering

I  love anything carrot–especially carrot ginger soup.  When I saw this recipe I thought to myself–soothing and immune boosting. What is not to love?


  • supports brain function
  • may inhibit some forms of cancer
  • fights respiratory viruses
  • promotes digestive health

Carrots contain:

  • Beta Carotene
  • vitamin K
  • vitamin C
  • calcium.

I don’t peel my carrots.  Wash them well, and buy organic when you can so you don’t have to worry about pesticides.

Katie’s Carrot-Ginger Soup

2 tbsp. butter
1 onion, diced
8 carrots, sliced
5 cups vegetable stock
3 tbsp. ginger, minced
salt and pepper to taste

In a large saucepan, melt butter over medium heat. Add onions and sauté for 10 minutes until translucent. Add carrots and broth and bring to a simmer. Cook the soup for 30-40 minutes until the carrots are tender. Add the fresh ginger to the soup. Puree soup in blender.

Black Bean and Quinoa Salad


I hope you all love this salad as much as I do.  It is the perfect dish to serve as a light, vegan entree, as a side for chicken or fish or to keep in the frig and add to a green salad for lunch.

Everything in this dish is extremely good for you so enjoy every bite…Your body will thank you!   Quinoa has the texture of a grain but is actually a seed, and it is high in protein, fiber, magnesium, calcium and iron.

Black Bean & Quinoa Salad Recipe

Serves 4-8


  • 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 clove garlic, pressed, grated or finely chopped
  • Juice of one lime (about 2 tablespoons)
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1 15 ounce can black beans, rinsed and drained well
  • 2 or more “Ears” of corn, corn kernels removed
  • 1 red bell pepper, quarter inch chopped (about 1 cup)
  • 2-3 green onions, root removed, white and part of the greens chopped (I don’t love raw onions so I sometimes omit or go light)
  • 1 handful of cilantro, rough chopped (about 1/3 cup)


Prepare quinoa and cool in the frig.

Whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies.

Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans.

Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing.   This dish is best served cold or room temperature.

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Eggplant Parmesan


Eggplant Parmesan 

Recipe Inspiration:  Jamie Oliver, NYT Cooking

Hello Friends!  I have to admit my family is NOT CRAZY about eggplant.

But I totally won them over with this classic northern Italian recipe!  By layering the eggplant with parmesan and a simple tomato sauce, you  get an ABSOLUTELY SCRUMPTIOUS  vegetable dish.   This recipe can be served as an entree, over pasta or as a side dish for meat or fish.

There are lots of health benefits to eating eggplant too! Continue Reading →

Baking For You!

Good morning Friends!   I got up at 6 am to bake these delightful Gluten Free Spiced Pear and Brown Butter Muffins for a very special client.

I found this recipe in a beautiful cookbook called Small Plates and Sweet Treats by Aran Goyoaga.

I am not a very accomplished baker and I made a HUGE mess in my kitchen this morning, but the result is an impossibly moist muffin but still perfectly light.  These are some of the best muffins I’ve ever tried, gluten-free or not.

And by the way, despite the mess, these were very easy to make!


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