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Feb. 3, 2025 - Dr. Oz Podcast
42:38
The Best Time to Eat for Weight Loss & Health | Dr. Oz | S10 | Ep 76 | Full Episode
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New Year, new rules.
We've got our first non-diet diet.
I went from a size 16 and now a 12. It's all about what to eat when.
Using your watch to dictate your diet.
Plus is The Dish on Ox.
A brand new series with everyday recipes that you can make tonight.
This week, low-carb cooking.
This cure is unbelievable.
Coming up next.
Y'all ready for season 10?
Yeah!
I love you, Dr. Oz.
It's a new year, and we are breaking the rules with a brand new non-diet diet.
You heard right, a non-diet diet.
Forget the strict guidelines of all those other diets, because for the next 30 days, you get to eat all of this.
And your eyes don't deceive you.
That's pasta.
It's okay on this program.
And it still gets results like this.
Look at these women.
This non-diet diet is more about the best times to eat, and we're going to show you exactly what to eat when, and the best foods to maximize your weight loss.
So, it's time.
In fact, it's the best time.
To kick off a week-long event of giving you the best times for everything.
So my whole audience, look around, they're filled with those who've already unlocked the power of this new way of eating based on Tommy.
Take a look at how it could change your own health, too.
What you're about to hear may change the way you eat forever.
A brand new non-diet diet reveals the best way to eat to lose weight, prevent disease, even live longer.
As it turns out, it's all about timing.
It's not just about what or where or how you eat.
It's when.
Your body has a clock that controls your metabolism.
And if you eat at the right times, you can even indulge in non-diet foods like chocolate.
The head of our own medical unit has been researching and road testing this plan for two years.
The body is best able to process carbohydrates early in the day.
As the day goes on, when it gets late, when it gets dark especially, your body wants to burn fat.
So, if you eat a lot late, you're throwing a wrench into your body's clock and switching from fat burning mode to fat storing mode.
It's all laid out in the book, What to Eat When, written by two of my most trusted colleagues, Dr. Croupane and Dr. Mike Roizen, Chief Wellness Officer of the Cleveland Clinic.
We asked 30 women to try the plan for one month.
The thing I love about the Wynn diet is it doesn't make me cut out the things that I love, like lasagna and chocolate.
So far so good, and I think I'm going to be able to stick to this and like the results.
I went from a size 16 down to Nike.
I can wear my 12 size jeans again, so it's working.
Today we're sharing their results on the non-diet diet, letting you know how many pounds they lost.
Women who tried this non-diet diet, they're all here.
So far together, they have lost an average of seven pounds in just one month.
I'm so proud of y'all.
Unbelievable results.
Let me talk to a couple.
Anna's here.
She lost 15 pounds on this non-diet diet.
I want to know, how has your way of looking at food changed since you joined the program?
I stopped stereotyping food.
I always assume that, you know, there's a specific list of things you had to eat for breakfast, like cereal and oatmeal, and I actually brought my dinner into my breakfast, where I'm having salmon and chicken, and that's essentially what I've changed and what's helped me.
Flipped it upside down.
Absolutely.
We'll get into that detail in a second.
Tennille, I understand you've changed your dress size since joining the program.
Yes, I have, Dr. Oz.
I went from a size 16. Here, stand if you don't mind.
We'll see what the...
16. Okay.
And now a 12. More important than this, are you proud?
I'm very proud.
I'm proud of you, too.
Thank you.
All right, so Pay Up, this is important.
Joining me now are the creators of this plan.
They're my go-to experts at everything.
Dr. Michael Croupane runs our med unit, and Dr. Michael Roizen.
Mike, why is this so groundbreaking?
Why is the timing of our meals so crucial to us getting successful weight loss?
Well, we thought...
That it was important to change the question.
You know, people try, and my role as chief wellness officer at the Cleveland Clinic, people try and lose weight.
And much of the time, it doesn't stay off.
So we thought the question should change.
Instead of what you're eating, it should be when you're eating.
And when we looked at that, there's a real circadian rhythm to metabolism.
Your metabolism is higher at some times and lower at others.
And when you align what you eat with when your circadian rhythm says you should be eating that, then that's the, if you will, great...
Secret to weight loss.
Dr. Krupe, why has this way of looking at eating, paying attention to the biological clock, been overlooked for so long?
Yeah, we asked the same question ourselves.
And when we looked, scientists just haven't spent a lot of time looking at how when we eat affects our health.
And one reason may be that we all think a calorie is a calorie is a calorie, right?
I think everyone's been told that.
But when we look at the new science, that just might not be the case.
It actually turns out that when you eat that calorie could mean a very different way that your body processes it.
So with that wisdom, you want us to flip things upside down.
You say, well, we have a breakfast, lunch, dinner.
We've got to rethink it all.
That's right.
We need to totally flip our thinking.
So I'm a doctor, but I'm also very passionate about food and cooking.
So I used to spend...
He's a gourmand, by the way.
It's nauseating, but keep going.
And he really cooks incredibly well.
I know.
I've witnessed it.
Well, thank you.
So I used to spend a lot of time.
I'd go home at night, and I'd spend hours cooking an amazing, beautiful dinner.
But by the time I was done, I was eating really late at night.
And I thought about it, and I realized that most of my calories were coming.
Way after dark.
And that's actually what most of America is doing.
And it turns out when we looked at the science, this is exactly the wrong thing to do.
Let's get into it.
With this way of eating, you don't have to do the dizzying math of calorie counting.
Instead, it's much more about using your watch, your watch, to dictate your diet.
So the what to eat when plan is primarily around knowing what kinds of foods and how much of them.
So you want us to eat dinner for breakfast.
That's the basics.
Yeah, that's right.
So we want you to eat...
Bigger meals in the morning, so it's good to eat dinner foods for breakfast.
So one of my favorites is to have a big hearty bowl of soup.
This one I made is a creamy chickpea, kale, and chestnut with a tomato base.
Of course you did.
Mike, what do you normally have?
Well, as we said, I flipped my...
So I eat a salmon burger.
I love salmon burgers and I eat them for breakfast.
And if you will, green beans.
And then you can have sweet potatoes.
You don't have to give up your sweet potatoes.
Having a burger for breakfast is counterintuitive.
Well, we thought it was counterintuitive too.
So we really get pre-diabetic at night.
That is, if you have a low glucose in the morning, you end up with a higher glucose in the evening.
You end up pre-diabetic, which means you gain weight.
Give me the equation.
How do you actually think about this?
Yeah, so remember, so you want breakfast to be one of your biggest meals of the day.
So you should have three to four ounces of protein.
You can have two servings of carbs, which could be two slices of whole grain bread.
So you can eat bread when you're eating the one way.
And then you can have unlimited vegetables.
So as many as you want.
Fill up your plate.
What's really important is that you eat what you love and you love what you eat.
So if you really love traditional breakfast food, go ahead, have a yogurt or oatmeal, but then start getting adventurous.
Start adding some grilled chicken, a piece of salmon, or some vegetables like some broccoli or kale.
So why don't we throw lunch over here.
What is the best time for breakfast?
Just before I forget that key question.
Is breakfast 6 in the morning?
What time is it?
Well, the best time for breakfast is when your metabolism wants you to eat breakfast.
Naturally, our metabolism is greatest between 9 and 10 a.m.
So that's when I eat that salmon burger.
9 and 10 a.m., we have our breakfast.
Now it's time for lunch.
You actually are big on cold carbs at lunch.
That's right.
I think everybody loves carbs.
I know I do.
But when I... Bring carbs into the office.
People give me dirty looks.
Everyone's afraid of carbs these days, but when you're eating the Wenway, you don't have to be.
So, because we're telling you to eat whole grain carbs and eat them smart, and that's by eating them cold.
Here's the science of why you should eat your carbs cold.
When they're hot, your body breaks them down and turns them into sugar, which it uses as energy.
But when they're cold, they turn into something called resistant starch.
And resistant starch is like fiber.
So your body can't break down fiber, so you don't get all those calories, but you still feel full.
And it's a great time hack, because you can make it before, let it cool, and then it's ready to go whenever you want it.
Alright, so I understand what I'm going to eat.
The timing again, so I've had my breakfast between 9 and 10. When's lunch?
Lunch, you should have lunch before 3 p.m.
So, again, if you eat the same number of calories, but you eat them at different times, you're saying it makes a difference.
Makes a huge difference to your weight and your energy level.
Okay, how big a portion can you have for lunch?
For lunch, you can, it's not small portions.
We're talking about another three to four ounces of protein if you want, two heaping cups of pasta, whole grain pasta.
You can have...
But the cold.
Cold.
It should be cold.
You can have a cup of quinoa and unlimited vegetables.
Guys, we're putting carbs back into your diet.
I can't believe this.
Not sugar, but carbs.
Anna's back.
Remember, she had lost all that weight in the plan.
One of our audience members, thanks for being here.
How surprised were you to see carbs on the menu?
I was very surprised.
I thought diets were about cutting out the carbs, and I was completely wrong.
You made a combo for us.
It was very cool.
I did.
So this is, again, with the whole wheat or whole grain pasta, some sauteed broccoli, garlic, chilies, so keep a little bit of pick.
And walnuts, because I love a little bit of crunchy yum.
And were they corn carbs?
Well, what I do is I cook it the night before, I put it in the fridge, and I take it out for lunch the next day.
You don't need a microwave anymore!
No!
And she lost 15 pounds, right?
I did.
Thank you, thank you.
Good job to you guys.
I love that you put the walnuts in there, too.
Mike is obsessed with them, and now he's got meat hooks, so I throw them into everything.
What a show-off you are, Anna.
And you know, when you stop eating so much sugar, the walnuts taste sweet.
They do.
It's amazing.
Smartest audience in television.
Thank you very much.
Go to DrOz.com to find a cheat sheet how you can follow the whole plan.
It's super simple.
Coming up, the best surprise part of the plan is that you can enjoy dinner and you can still lose weight.
Find out how.
That is next.
It's a new year and we're keeping you on track here at The Dish on Oz.
We have low-garb and sugar-free recipes that are so delicious you won't even realize you're on a diet.
Stay tuned to The Dish on Oz.
I've never been violated like that.
That is not your fault.
He was a sick individual.
That's coming up tomorrow.
We're back with our new diet that doesn't feel like a diet.
It's not just what you eat, it's when you eat, and it's all backed by science.
I'm back with the creators of The Plan, Dr. Michael Roizen, Dr. Michael Coupe.
Get to the final step of The Plan, the 5 o'clock dinner.
Happy hour?
What do you actually mean by happy hour?
Well, remember that dinner, you want to be the smallest meal because your biology makes the dinner turn into fat if it's too big.
So, you know, when you go to a happy hour, there are small hors d'oeuvre portions.
You want really small portions.
And at the end of the happy hour, yes, you can have a glass of wine.
You can!
I'm giving you wine!
Alright, you brought your favorite 5 o'clock happy hour meal.
Help us understand how this can flatten our belly and give us the formula.
Show us what to eat.
Since we're eating dinner for breakfast, why not have some breakfast for dinner?
Sometimes you get home and you just want something quick and easy.
So one of my favorites is a frittata.
So this is just some vegetables you threw in a pan, maybe some leftovers, some celery, carrots, peppers, and mushrooms, and then four eggs, basically.
Mostly whites, one yolk.
And the key is to have fiber plus protein together because that keeps you feeling full.
Give us the timing.
You have to be done by five?
You start at five?
Yeah.
So remember, this is based on your circadian rhythm, and your circadian rhythm is set by the sun.
You start eating when the sun comes up, and you stop when the sun sets.
Ideally, you stop before that, you expand that window.
So the time between when you finish your dinner and you eat your breakfast should be at least 12 hours, but the longer you make it, the better.
Because when you're eating the Wenway and you're fasting overnight, that's called intermittent fasting, which is pretty popular these days, you're getting that, plus you start burning ketones.
So you're getting to burn ketones, which is one of the things you get on the keto diet, but you still don't have to struggle because you get to eat carbs.
It's a hack to get us all the joy without the pain.
So the women who tested this diet are in the front row of our audience.
Their 5 o'clock happy hour meal.
It's particularly curious if it really satiated them.
So Willette, how did it work for you?
What did you make, by the way?
I made the southwestern coleslaw.
It consists of lettuce, peppers and corn, lime juice, cumin.
It was the best ever.
It satiated me.
I was not guilty when I ate it because there was no guilt to it.
I had good calories, good fat, all together.
And Dolores, you've got a little bit of a sweet tooth.
Yes, I took Greek yogurt and some dark sweet cherries.
Mid, you know, like five o'clock, running the kids around.
The five minutes I had between, you know, the next activity, I was craving something a little sweet and did not feel deprived.
And it was, you know, something healthy and I was full for the rest of the evening.
So you both are agreeing with what the Dr. Mike's are both saying, which is on this plan, you actually didn't struggle.
No.
Because then you can get that 12 hours or more without eating until breakfast.
Yeah, and there was no guilt involved.
I wasn't guilty because of what I ate.
It wasn't guilty because when I ate, it all worked out.
Well, thank you very much, Dolores.
Congratulations.
Are you guys feeling hangry?
Confused about what to eat when you're in a rush and on the go?
Up next, this non-diet diet has your back.
We're revealing the best things to eat when you've got a food emergency.
Okay.
Great, thanks.
I need to get this over to Dr. Oz before he goes live.
Oh, hey, wait.
Dr. Kareem, can you help me with this new study?
I really need some help looking at it.
I'll be back in a few minutes.
Dr. Oz!
Not here.
Hmm.
He won't mind.
Avocado toast.
It's my favorite food to eat when you need some extra energy, which I could use right now.
It's got healthy fats and whole grains, so it gives you a boost right now and keeps you going through the rest of the day.
Oh, there he is.
Dr. Oz, this is a new data for your interview you're about to do.
Thank you.
Got it?
Is that my avocado toast?
No, not really.
That is my toast.
Hey, it's the new year, and a lot of you are going low-carb, but still want to eat delicious food with tons of flavor.
Daphne, we need a prescription for that.
I got you.
How about a one-pan meal that tastes like yummy Chinese takeout?
It's an amazing cheat you're gonna love and wanna try tonight.
We're back with the exciting new non-diet diet.
A diet that's all about the best times to eat.
Let's be real.
Sometimes there are things you just can't plan for.
But don't worry.
This diet's got your back even during your biggest food emergencies.
They are loud when they happen and they blind you.
But when you're on the go, right, and a snack attack comes on, you're rushing, right?
Hard to keep up.
Or, even worse for me, when you're stressed and you're hangry.
And you feel the urge to binge?
We've all been there, right?
Not so good results.
So we're going to give you the best foods to combat your 9-1-1 hunger situations that are going to curb your cravings.
To get to the first food emergency, when you're rushing around on the go, Dr. Group A's got the answer for us.
This is where a lot of diets go wrong.
So what do you recommend we do when we're on the go?
So the best thing to do is to try to be prepared, but in reality, that can be really hard.
I know I find myself in scenarios where the only thing I can eat is from a gas station convenience store.
The good news is those places are getting better, so if you dig through the chips and the candy bars, you can usually find some good options.
You can find some roasted nuts, some fruits and veggies that might be hiding in there, and also you can almost always now find some hummus and some Greek yogurt.
Actually, let's talk to Asmilda.
Asmilda tried a non-diet diet and she's here.
Are you happy?
I am.
So you are constantly running around, I understand.
What's your typical...
Actually, did this help you with that, first of all?
Actually, yes, it did.
And I'm actually a trainer and I hit a plateau for two years because, you know, life adversities come...
In and out of your life.
And I gained a lot of weight and I hit a plateau.
So I would like to thank you because I lost 10 pounds.
Oh my goodness.
And I still have like 20 to go.
But I definitely, you know, every coach needs a coach.
So I would like to thank you and thank you, Dr. Alex.
God bless you.
So what's your hack?
What do you make to help you keep on the go without falling prey to all those bad foods out there?
Yeah, what I do, I have a sweet and savory tooth.
So, I'll usually have like some berries, some apples, and put them on Greek yogurt.
And then when it comes to savory, I have Greek yogurt with some hummus with some pines on it.
And it's really, really good.
I'm very proud of you.
Thank you.
The next food emergency is when you are stressed and you're hangry.
This isn't the word hangry.
You might not know this.
It's just added to the Oxford Dictionary.
It's an official word.
It's a real condition.
Share with me what kind of a hack you've got for all the hangry folks out there.
So, this is the what to eat when.
Hack for Hangry.
By the way, it's going to be, along with walnuts, the best snack of 2019. He loves his walnuts.
You take chickpeas and you roll them so they're dry on some paper towel.
Then you put a little olive oil on them.
And then your favorite spices, I like rosemary, garlic, and cayenne.
You put them in an oven, 345 degrees for 20 to 40 minutes.
Rotate them a little bit.
And they come out.
Taste this.
This is really great.
I'm going to taste this, but please take it over to the audience here.
Share it with them.
Let's see what they say, because they always trust my taste buds.
Listen, check out our website.
And the podcast for the full plan.
Got to interview these guys.
Lots of information there.
Exclusive recipes.
More helpful resources for your weight loss journey.
And you can learn lots more in their new book, What to Eat When.
A strategic plan to improve your health and your life through both.
Are you guys this hangry now?
No.
They're great.
Hangry's gone.
I adore these as much as I adore you guys.
Fantastic.
You know what?
They love you guys so much.
You are all going home with a copy of their fantastic book.
So enjoy it.
Congratulations.
We'll be right back.
Coming up, a low-carb soup that will keep you full all day.
Oh, yes.
We are making my favorite, smoked turkey and kale soup.
Yes.
Smells good.
They so hungry.
Look at them.
Delicious.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
Singing is my first love, but my other passion is baking.
Mmm.
I'm an iron chef, but mostly the executive chef of Butter Restaurant and mother to an 11-year-old.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
My cooking is like me, a mix of Caribbean heat meets Southern sweet.
This is like my girlfriend in the kitchen.
I am, as a chef, first and foremost about flavor.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going wrong?
I'm trying to help.
Let's Dish!
Welcome to The Dish on Earth!
We've got the whole team here playing around.
Oh, my goodness.
Beautiful looking today.
Daphne, what's the recipe for the dish today?
So many good recipes, so much good food.
All right, it is the day after the New Year.
Happy New Year, everybody.
And I know many of you.
It's the day after the New Year, and I know many of you guys, if you're anything like the rest of the world, are off of sugar, off of carbs.
It can be kind of a bummer after the holidays, am I right?
Yeah, and you're hungry.
Everybody is hungry right now.
It's a little bit evil because they set you up with, like, at least a month, kind of maybe since Halloween, eating whatever you want, and then you hit January, and it's like, all right, now I'm back in the bandwagon.
Well, today...
It doesn't have to be a bummer, you guys, because we have recipes that are so delicious, you won't miss what you gave up, and none of these meals count as cheating, okay?
Flavor first.
Health right there.
Coming up, it's going to be my paleo coconut beef with broccoli slaw, and get this, you can make this entire dinner for your whole family on one sheet pan.
Minimal cleanup, which is what I'm always after.
I love that.
Plus, we've got a low-carb soup that's going to keep you full all day long, and the keto-friendly bacon hack.
Yes, bacon is off to the slam that will change everything.
Alright, how does that sound?
I'm going to have to the audience help play a little bit, prep the ingredients, get it all pretty for you.
I'm going to do it nice.
Working for you, working for you.
I want surgeons level precision.
Nothing.
Okay, so I'm making a one pan paleo coconut beef with broccoli slaw.
Okay, so we're going to make a really quick coconut milk-based marinade for some beef sirloin.
Really juicy, delicious piece of beef to be cubed up.
So what you're going to add, Jordan, is this turmeric.
Obviously, if you're a frequent viewer of the Dr. Oz show, you know all about the benefits of turmeric.
Anti-inflammatory.
So I have scallions, ginger, garlic, chili flake, turmeric.
Whisking it up.
I'm going to add a little bit of bright, zesty lime here.
Perfect.
Okay?
I'm very hopeful about this dish, Daphne, because you're like paleo, and everybody's talking.
Paleo and keto.
And I'm like, heck no.
I don't want to do any of that stuff.
That's your diet?
Yeah, the heck no diet.
I don't want to give up my bread and my sugar.
So I am very hopeful that this will be delicious and you can make me a believer out of going this direction.
So one thing I hope that you will get to know about me is that I... I'm a big fan of healthy-ish, but for me, if it's not delicious, I don't care if it's healthy.
Okay, so here's the deal.
This is the best part.
You're going to leave this in the fridge for at least two hours.
You can put it in overnight if you want to do this the night before if you have people coming over or whatever.
And then you soak your skewers like this.
Soak your skewers.
So they don't catch on fire.
And they help infuse some moisture into the meat while it's cooking.
And then I'll walk you through the salad in a second.
And look, I think it's interesting.
The way that I came to eating the way that I like.
Look, my personal sort of body weight roller coaster that I've been on my whole life is fascinating in some ways because, look, I grew up in this family of health nuts, right?
I'm my father's daughter.
Dad, what did you do?
What did you do to her?
And look, I had access to all this information.
As to all the right stuff to do, right?
Sure.
But I think any of us out there who've struggled with weight at any time in your life, no, it's not about information.
It's about emotion.
For me, getting in the kitchen with my mom, my grandma, my friends, that was how I connected.
That was an emotional bond for me.
And I never wanted to give that up.
So I had to, over time, create a balance of that and let my indulgences count.
So you're not going to see me eating my co-worker's stale store-bought brownie, but you will see me going in.
I know I didn't eat it.
It wasn't me.
You will see me going in for a great dessert or something like that.
I don't want to wrestle anyone at any time for a brownie at any point.
You want to go?
Because you can go at it.
You want to do it?
Yes.
Set up the jello pit.
I'll watch a brownie fight.
It's fine.
A jello pit.
Hey, you're promising a lot.
The conversation that we're having right now I think is something that is missed a lot of the time in sort of popular discussion because people want to put out this very perfect version of themselves and want to make it look like it was effortless.
So I tracked my whole pregnancy with all three of them on Instagram, on social media.
I put up this post-baby picture.
Are those the adult diapers?
Gosh, no.
This is a bathing suit.
It was also meant to suck it in a little bit.
I will not lie.
Hold on.
She just said that your bathing suit, that you went to a big fashion event, was a diaper.
No, listen.
I'm just pointing it out.
I'm sorry about that.
You will also realize it's all good.
It's all good.
But the point is, I put that up.
I was maybe three months postpartum, and I got thousands of messages from women who thought, Thank you for showing me someone who looks like me, who feels like they've been through something similar.
We all will do that.
Ladies, let's make it a movement.
We're all going to post our post baby bellies on Instagram.
You want to do that?
And it doesn't matter if your kid is 40. Everybody's like, nope, I'm not doing that.
Putting the picture up anyway, right?
I think there's something else that's really cool.
For me, I have a newfound respect for my body and what it can do.
When I learned how to incorporate my fitness routine with myself, I was like, wow, my body can do amazing things.
And then I had a baby, and I was like, whoa, my body can do amazing things.
And it's just really incredible.
Women are super women.
We are.
And we can't let anybody tell us any different.
And then on the flip side, I love seeing those women who've had their fitness dreams, who've had their epiphany moments, and they have gotten in shape, and they have reclaimed this powerful strength in my body feeling.
And I love to go to food, first and foremost, for that all the time.
So let me just tell you quickly what you did here.
You made this quick broccoli slaw that I love to go alongside these beef skewers.
I bought the bag mix of broccoli slaw, so easy.
Don't bother with the shredder or whatever.
Some fresh mint leaves, a few raisins, which I think a little sweetness always makes it feel more indulgent.
And then the dressing you made was a little bit of almond butter, which gives you that creamy sensation you were missing.
Some ginger, some lime zest, rice wine vinegar, a little olive oil.
Toss that all together.
And I saw you mushing it with your hands.
That's what you got to do.
All right.
Thank you, Matthew.
I feel like I should maybe feed my dad.
Do you think he's hungry?
Dad is always hungry.
No, no, no.
He's on a diet.
He's on a diet.
I'm loving this stuff.
You have it over there?
I feel bad.
They look so hungry.
I'm going to feed y'all.
Yeah, please.
Take some beef over there.
Anybody want a skewer?
I'm gonna share my food.
Come on.
Let's go.
Jameka is very sweetly running this over.
These skewers, by the way, Daphne, unbelievable.
Are you guys liking the skewers?
Enjoying them?
Thumbs up?
Happy customers?
All right, so here's the thing.
I want to actually ask someone who's a real taster, a secret taster to come vote on this thing.
Carol is a huge fan of the dish on Oz.
She wrote into the show for help.
She's been yo-yo dieting her whole life, but recently found a peace, just complete joy, with paleo.
She lost over 100 pounds, and she wanted to come here today to get out of her paleo recipe rut and get some new flavorful ideas.
Now, before you meet her, I want you to see what she used to look like.
This is a picture that she sent me.
There she is.
Now, here she comes.
Let's look at her.
Carol, come on down.
Whoa!
Oh, my goodness.
Do a spin here!
That is spectacular!
Look at you!
Isn't that unbelievable?
You look incredible!
Oh my gosh!
I feel like you got a new lease on life!
Look at you!
I did!
I did!
Oh my gosh!
I appreciate you having me on the show!
How do you feel?
I feel amazing!
Amazing!
I feel great!
I have energy!
I love life!
I'm sure there are a lot of people sitting at home who are like, I want this in my life!
I want this transformation for myself!
I want it for my kids, my grandkids!
That they can't clear the hurdle.
What did it for you?
Um...
You got this.
We're proud of you.
Yeah, you got this.
You look great!
My cousin had pulled me over and said, Dear, what are you doing with your life?
And you have two beautiful boys.
You want to be raising them.
And that was the moment it hit me.
And I said, I need to be accountable and responsible.
For my life and with the love of her and my family, I made the choice to move forward.
Someone like that who can love you enough to give you that boost and to make you know that you're worth it and that it is within reach is so valuable.
And you've done that for so many people here today.
You look incredible.
Congratulations.
And you've inspired me.
Thank you.
You guys, stick around.
You can find a step-by-step guide for how to make this one-pan paleo beef, coconut beef, and broccoli slaw on draz.com slash the dish.
Up next, if you're cutting carbs for 2019 but are worried you're going to be hungry, Jamaica has a soup that will keep you feeling full all day long.
We'll be right back.
Very proud of you.
Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo!
I'm known as the chef to the stars with my private catering I'm a TV host.
I cook for athletes and entertainers.
A lot of well-known celebrities.
I started my career with a regular nine-to-five job, and I hated it.
So I traded my suit for a chef coat.
I'm born and raised in the South, and my dad is Jamaican, so my cooking style is Caribbean heat meets Southern sweet.
We are on the beach and all these people behind us are eating my Jamaican jerk chicken and they're going crazy.
So yes, I am serving up food and holding a baby at the same time.
That's how you do that.
Being a professional chef and caterer for over 12 years, I live for a good party.
If you don't have a reason to celebrate, you hang around long enough with me.
I'm gonna give you one.
We're back with a recipe that's so delicious you won't even care that you're off of sugar and carbs for the new year.
In fact, it's guaranteed to make you feel full.
Shamika, what do you make of it, and what do you call it the no-diet diet?
Is that what you call it?
The no-diet hack.
Yeah, it's the no-diet hack, because when you say the word diet, I'm out of there.
Like, I do not do diets.
I don't want to do it.
I kind of play my life like the 80-20 rule.
So 80% of the time, I am in it.
I'm eating my best.
I got my salad with every meal.
Like, I'm in it.
And then 20% of the time, I just let it roll.
Like, I don't count calories.
I just have fun.
You're better than me.
Exactly.
So it's more of a balanced thing, not necessarily a diet.
I'm on a 20-80.
20-80?
All right, what are you going to do for us today?
Yes, so this is what I'm doing here.
I call it the no-diet hack because it's a low-carb soup, and everybody loves soup, right?
It's like warm.
Inviting its homie.
And we're using kale in this, so I know you are so excited about this.
Kale owes me everything.
Oh, I think...
Dr. Kale.
If you could have a love affair with kale, you would.
I swear you would.
For all you found, the what-to-eat-when diet, make sure you eat when the sun's up.
This is a really smart, low-carb dinner.
All right, so I've started by browning some smoked turkey in the pan because that's what's going to give us the real flavor and the essence of this soup.
And I have my girls over here.
I love free labor, so I got them working over here.
I've browned it up, and they're shredding the turkey down.
All right, and then Dr. Oz is working on the kale.
So we'll start this with some sautéed vegetables.
So I got red bell pepper going in, and you can do yellow.
It's really a...
Let's talk about the color and the texture and the flavor here.
What are you two about?
We've got an Iron Chef anger issue.
I can't put you two alone for a second.
Everything's under control.
I know, right?
So we've got the bell peppers.
We've got the onions.
Add a little garlic.
And make sure you don't burn your garlic.
You just want it to get fragrant.
And then one thing I like to add to this is a little white vinegar.
And the thing with this, it's going to round out the flavors.
But I find when you add vinegar to, like, your soups and sauces, then you don't have to add as much salt.
Because it gives it that flavor.
Do you like that?
I like that.
Now we're talking.
You like that.
First, you give him a bunch of kale.
I am winning today.
And then you use vinegar instead of salt.
I mean, you are batting it slowly.
I love show-off.
I love the show-off.
We're doing really well over here with the turkey.
You are doing great.
I think this is a majestic shredding job if I ever saw one.
So you'll let those peppers go, let the onions go.
You guys smell this?
Like, you feel where we're going with this?
And then we'll add in a little bit of chicken broth.
Come on, you can throw that kale in there because we have this already going.
This gives me so much joy to do.
Look at this.
More kale.
Do you feel like you're responsible, Dad, for the, like, glory of kale that exists today?
Yes, and you get a kale over there.
Oh, my goodness.
You get a kale.
Everybody gets a kale.
Oh, my God.
You get a kale.
I mean, you and kale, I hope you look at your wife like the way you look at kale because I would get jealous about her.
I call her kale.
That's my mother.
That's her nickname.
That's her nickname.
All right.
So we have the kale in.
Ladies, you put the turkey in there for me.
And this soup is so easy and quick because you're using already that smoked turkey.
You've got all the flavor.
It's bursting right there.
I mean, it smells amazing.
Do you leave it whole or you puree?
No, no, no.
You leave it just like this.
So it's nice and chunky and hearty.
But this is it.
Like, we just simmered this for, what, less than 20 minutes?
This is a 20-minute meal.
And you're done.
It goes every which way.
You could also put the bones in your stock.
Give me the bones.
Yeah, I think you should.
Oh, no.
We're going paleo.
We're continuing here.
This is a delicious steak, as you can see.
You guys can find the recipe on DrOz.com slash The Dish.
And all of our charitable pics and step-by-steps are on Instagram at The Dish on Oz.
We will taste this delicious soup when we get back, if we can hold off, although it might not be possible.
And we're going to have the ultimate, get this, bacon keto hack that Alex swears by when we get back.
back.
Don't go away.
Flavor and great tasting food is a way to truly enjoy life.
I'm an only child, a product of two Italian parents who both love to cook.
My mom was a cookbook editor who presided over some of the great cookbooks.
I think that was the beginning.
I'm an iron chef, a judge on Food Network's Chopped, but I am mostly the executive chef of Butter Restaurant in Midtown Manhattan and mother to an 11-year-old.
Welcome to my kitchen at Butter.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
I'm not gonna lie.
Some days are work.
But I love what I do.
It's like putting on a Broadway play every night.
I never get tired of it.
Welcome back to The Dish on Oz.
And now it's my favorite time of the show.
It's where we get to eat and drink and dish.
And we finally...
Cheers, ladies.
Are getting to take a load off and sit with this beautiful soup that you made, Jamaica.
Thank you so much.
Eye contact, guys.
I teased you.
Oh, I forgot.
Eye contact, yes.
By the way, did you think this was a coaster?
I tried to lift this up off the thing because it's so fancy.
I did, too.
I know you guys will drink anything I put in front of you, but just in case you want to know, this is a practically zero-carb cocktail.
It's gin, muddled mint, lime, cucumber, and soda water.
Let me be excited about this.
Like, we are on a diet, and we're eating...
Smoked turkey soup, and I've got a cocktail in my hands.
I am loving this paleo world, I think.
You may have sold me.
I don't know.
That's what this whole show is about.
It was about getting you excited to get into the kitchen, even if you have a few little tweaks you're trying to make to your eating plan to get healthy.
And one of the foods that is on the actual keto plan, and everyone's always shocked about, is...
Bacon, okay?
It's one of those things where it's just like, how is this part of a diet?
I don't understand.
It's so good.
Alex has a hack for the crispiest bacon.
You posted this on your Twitter, and it went totally nuts because people were like, this is the most life-changing bacon hack of all time.
What is this?
Well, I post silent videos of bacon cooking, and people are like, it's so good to hear from you.
I didn't say anything.
We have your video.
Hold on.
I want to see this.
I start all my bacon by simmering it in a little bit of water and letting all the water cook out, and then the bacon, cook it nice and crispy the way you regularly would, and you'll see an even better result.
Mmm, mmm, mmm.
Wow.
Wait.
What have you thought about that?
You simmer the bacon in water, and then you bake it?
Yeah, so, well, so I like to cook bacon in a saute pan on top of the stove.
You can do the sheet tray method, the rack, all that stuff.
I don't wanna make all those dishes and stand over the oven like a wolf.
I just wanna watch my bacon cook.
So I put the bacon in a pan in the strips, lay it out, put a little bit of water, bring it to a gentle simmer, and cook the water out.
And it costs you zero dollars, zero equipment, just some water in the pan.
And that's my favorite kind of hack.
Affordable, easy, you don't need anything, and you get a really great result.
Well, I want to see.
So that's yours.
That's your version.
And this is the sort of, like, traditional bacon cooker.
Look at this bacon with the all-around tan.
Yes.
This one looks a little sad.
Really good.
I would never know that there was a difference.
And then look at this lonely, sad bacon that's at the corner bar.
Well, let's try a little bacon off.
By themselves.
Are you trying to share with me?
I was.
I love you.
It's fine.
I want my whole piece of bacon.
Okay, so I have the traditional in this hand.
I don't know if I want to.
Oh, it's crunchy.
I just want to try.
I like cheese.
That is crazy crunchy.
Okay, hold on.
This is traditional.
Don't let me out.
I don't want to.
I don't have to do that.
I can just do this right here.
Wait, so how did you think of this?
Did somebody show you, or was it an accident?
Yeah, so it comes from a classic French technique.
If you want to really get a crispy chicken, turkey, duck, and poultry, You blanch the bird in hot boiling water for one minute, then you dry it, and then you roast it, and it does the same thing.
This is that same trick for something we eat all the time.
And Dr. Oz said we can have at least a pound of bacon every morning.
This is why I'm worried about you, Alex.
This is like a party in our mouths.
It's unbelievable.
Crispy, crispy.
I don't like bendy bacon.
This is the way to make it.
All right.
Well, we're going to keep eating this delicious bacon.
You guys, you'll share yours.
We'll share ours when we come back.
I'm never making bacon the same again.
You're going to make it this way.
It's so good.
Try it at home.
Just because you're on a diet doesn't mean food has to be bland and tasteless.
We have a brand new spicy condiment we're excited about coming up next.
Thank you.
For me, it's always a party in the kitchen.
What is going on?
I'm trying to help.
For us, as the Oz family, food might be the most important thing.
From the time I was a small kid, I remember cooking with my mom and my grandma.
I was learning what it meant to be one of us.
The kitchen is still the center of my world.
Cooking in the bakery.
Now I have my own family, three little kids who have so much fun with me in the kitchen.
I am, as a chef, first and foremost about flavor.
A bunch of herbs to a salad, a beautiful pesto into a tomato sauce, don't tell anybody.
It's simple, it's healthy-ish, it's celebratory, and most of all, it's about having a great time in the kitchen.
We're back with the dish on ice.
It's a new year, everybody, and your resolutions are in full swing.
I know, but a lot of you are still on a diet, and you're struggling, and some of you need some more flavor in your life, so Daphne has some hacks.
For example...
Well, some great ways to add a lot of flavor to your meals without a lot of extra calories.
So first up, we have citrus.
Any kind of zest or even a squeeze of it.
Lemon, lime, orange.
A little bit of acid.
Vinegar goes a long way.
And then my personal favorite is a little bit of heat.
I love some hot sauce.
If I know you, you find a healthy hot sauce we could use.
I sure did.
So here's the deal.
I did my research because I do love some hot sauce.
So I did this for you guys.
It was me against the world trying to find a delicious condiment.
The perfect solution.
We are talking about Yellowbird Organic Sriracha.
We all know that hot sauce can take food to the next level, but not all condiments are crafted with health benefits in mind.
Some hot sauces can be filled with preservatives and processed sugar.
Not this guy.
This is delicious.
This hot sauce is great to dress up all those paleo proteins.
Your grilled chicken, your eggs.
You can even have it.
In a Bloody Mary or a salad.
How versatile.
I think it's going white wine, too.
Why not?
Just give it a little squeeze.
We've invented that.
The options really are endless, and they dollop all of this with a great boost of flavor that doesn't force you to compromise on any of your health goals.
I want you to give it a taste, and you be the judge of that, because I'm a big fan.
Oh, it's good.
Oh, it's got some bite to it.
I'm jealous.
I don't know why we're leaving you out at the hot party.
So Yellowbird is also, it's not your typical hot sauce.
It's not watered down.
It has this wonderful thick consistency packed with real farm fresh fruits and vegetables, everything you see here.
It's kind of the special sauce behind this sauce, and it's what makes it stand out above all these other competitors that are all over the supermarket shelves.
And, of course, they come in a variety of flavors.
This one is the organic sriracha blend.
I love a habanero.
There's a serrano option, and it's 100% organic, so you can even feel better about drizzling your favorite spicy condiment.
It's good on everything.
Thoughts?
It's really good.
Opinions?
Woo!
This thing is spicier than Alex on a Friday night.
Woo!
Well, hopefully...
I like that.
Hopefully it's also as sweet as Alex's on a Saturday morning, because guess what, you guys?
It's sweetened with dates and raisins.
Oh, wow.
Who would have thought?
And a farm-to-table Bloody Mary.
Thanks to our sponsorship partner, Yellowbird, beginning tomorrow at 12 p.m.
Eastern time, be one of the first 1,000 people to go to drhears.com to receive a free bottle of hot sauce.
Oh, wow.
Awesome.
This audience, they're so good here in the studio.
I think we should keep going, don't you think?
I think so.
I think everyone here in the entire audience is going to be on hold with a bottle of Yellowbird Organic Sriracha.
Enjoy it.
I love it.
I love where the Dish Crew is here.
What do you guys come back?
So good.
I want to keep eating.
The Dish Crew is back next Wednesday, giving you everyday recipes that only take 10 minutes to make.
You're going to love them.
Tune in.
Together, everybody, change is happening.
See you Wednesday and tomorrow.
Our journey is just beginning.
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