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Dr. Oz's Vegetarian Recipes for Family Dinners
Serve up these healthy and delicious dishes that will even keep meat-lovers satisfied.
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Indian Spiced Cauliflower
This dish is anything but bland—garam masala and turmeric give the vegetable a flavor-packed punch.

Get the recipe for Indian Spiced Cauliflower



The Lisa Oz Show
The Lisa Oz Show airs Wednesdays at 4 a.m. and 12 p.m. ET, Saturdays at 4 a.m. ET and Sundays at 1 p.m. ET.
Lisa Oz
The Lisa Oz Show is all about personal growth and what it takes to thrive in relationships—with yourself, the people in your life, the environment and the divine. Whether you're just trying to manage the daily grind, striving to keep you and your family in good health or seeking a real transformation in your life, Lisa Oz can relate! She's the friend you can lean on and laugh with as you figure out how to move toward progress in the evolution of you. She's got an empathetic ear, she's a source of support and a link to the experts you need to guide you in living well. She's talking about what matters—to you and to all of us.

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Listen to Audio Clips from Lisa's Most Recent Shows:


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Bob Greene: Lisa Oz on Diet and Exercise
Bob Greene
She is a mother of four, a yoga fanatic and married to Oprah Radio host Dr. Mehmet Oz. Lisa Oz joins Bob to talk about life as the wife of America's Doctor, as well as her own approach to diet and exercise.

As a cardiac surgeon and author of numerous books on nutrition, one would think Dr. Oz was always a healthy eater. But Lisa says it was actually her influence that nudged him down the road to good health. Lisa says Dr. Oz grew up eating typical American fare, including foods like fluffer-nutter sandwiches, whereas she grew up in a household where healthy eating was a top priority.

Despite Bob's best attempts to find out if Dr. Oz ever slips up on his diet today, Lisa says he truly does practice what he preaches. "There's lots of dirt, but none of it's nutritional," she jokes. "He doesn't like bad food! Even if I had some [candies] and offered him one, he wouldn't take them. He doesn't like it."

Lisa says her mother was a nutritional consultant among other things, and her father is a cardiac surgeon. When Lisa was in her teens, she says her mother decided that the entire family would switch to a vegetarian diet, which Lisa says she has followed ever since. Whole grains and organic foods were a part of their everyday diet. "That was always emphasized in our house—healthy, healthy," Lisa says.

Lisa says exercise was always an important part of her life, too. Growing up, she says she was involved in sports and was the captain of her college tennis team. These days, Lisa says she and Dr. Oz have a gym in their home where she tries to work out for an hour each day. She says her current regimen includes yoga and Pilates, as well as some cardio and weight training.



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Scrambled Eggs, Many Ways Recipe
The fun of scrambled eggs is in creating your own masterpiece, and your kids will soon be ordering up or cooking their very own "eggs of the house" with a side of pride of ownership.
Scrambled eggs
Photo: Todd Coleman

Serves 2 to 4


  • 6 large eggs
  • Kosher or coarse salt and freshly ground black pepper (optional)
  • Nonstick cooking spray (optional)
  • 2 tsp. unsalted butter


Crack the eggs into a medium-size bowl, season them with salt and pepper, if using, to taste, and blend well with a fork or a whisk.

Spray a medium-size skillet with nonstick cooking spray, or use a nonstick pan if you have one. Melt the butter in the skillet over medium-high heat. Pour in the eggs and let them cook until the bottom starts to set slightly, about 1 minute. Then, using a spatula or wooden spoon, keep scraping the bottom of the skillet, pausing for 20 seconds or so after every few pushes to let the eggs set again. Break apart any very large pieces and keep moving the eggs around so that the runny parts hit the skillet. Stop just as the eggs are done to your liking and scoop them onto plates. Season the eggs with more salt and pepper, if desired.

Variations: Egg Scrambles

So, now you have the basic recipe down. What can you add? Here are some ideas. The amounts are for six eggs, which usually feed two to four people. Because you’re making scrambled eggs, and not an omelet, feel free to stir ingredients right into the beaten eggs before adding them to the pan.

Don’t hesitate to mix and match the ingredients. The fun is in creating your own masterpiece, and your kids will soon be ordering up or cooking their very own “eggs of the house” with a side of pride of ownership. These suggestions and combos are just ideas to help you and your kids think about the possibilities.

Cheese scramble: Add 2 to 3 tablespoons of shredded or crumbled cheese, such as mozzarella, cheddar, Monterey Jack, goat cheese, feta, even American—just about all cheese works beautifully with eggs.

Fresh herb scramble: Stir in about 1 teaspoon of minced fresh herbs. This version is especially great if you grow herbs in your home or garden; let the kids pick a sprig of the one that smells the best, and show them how to pick off the tiny leaves. A little bit will add a lot of flavor. Dried herb scramble: Mix in 1⁄4 to 1⁄2 teaspoon of dried herbs, such as oregano, thyme, marjoram, and basil. Meat scramble: Add 1⁄4 cup of crumbled cooked bacon or sausage (you may need to add less salt to the eggs if you use one of these salty meats).

Vegetable scramble: Mix in 1⁄4 to 1⁄2 cup chopped or shredded vegetables, such as chopped tomato, zucchini, summer squash, or shredded carrot. Vegetables like broccoli or asparagus should be lightly cooked first. A variety of veggies makes a colorful medley, and if you play with the name (Breakfast Garden or Confetti Eggs, for example), you may find that your kids are quite game to try some new vegetables.

Mexican scramble: Try a medley of cheeses, a pinch of chili powder, slivered scallions, maybe a couple of tablespoons of kidney or black beans, and a bit of cooked corn. Top the cooked eggs with a spoonful of salsa and sour cream. You might even wrap the whole thing up in a flour tortilla and create a breakfast burrito—kids love the idea of picking up scrambled eggs with their hands.

Italian scramble: Beat in a couple of slivered fresh basil leaves (or 1⁄4 teaspoon of dried basil), 2 tablespoons of shredded mozzarella and/or Parmesan cheese, and maybe a teaspoon or two of some chopped fresh or sun-dried tomatoes. You can serve a dollop of pasta sauce on the side if you like.

Indian scramble: A pinch of curry powder and cumin are very interesting in eggs. Serve the scrambled eggs with a spoonful of chutney and plain yogurt or sour cream (or stir some grated cucumber into the yogurt or sour cream).

All-American scramble: Add some slivered ham, some shredded cheddar, and for those who like their eggs old-school diner style, some ketchup on the side.

Green Eggs: If your kids are Dr. Seuss fans, they may be very open to the addition of some chopped cooked broccoli or spinach in their eggs, about 1⁄4 cup for every 3 eggs. If you want to get really silly, let the kids add a couple of drops of green food coloring to the eggs before you beat them. It won’t affect the taste, and they really will be green eggs. You’re on your own with the ham.

From The Mom 100 (Workman) by Katie Workman.



Lisa Oz's Lemony Kale Salad Recipe
Lemony Kale Salad
Photo: Jonny Valiant
"You have to massage the kale," says Lisa Oz. "Put the lemon juice and salt on and really rub it in. That's what makes the leaves tender."
Serves 4


Note: Hemp seeds are an excellent source of protein for vegetarians. You can find them at
  • 1 bunch fresh kale (about 1 pound), washed and dried, tough stems removed
  • 1 small shallot, minced
  • 1 red bell pepper, seeded and minced
  • 4 Tbsp. olive oil
  • Juice of 1 lemon
  • 1/4 tsp. dried thyme
  • 1/3 cup shelled hemp seeds
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper


Total time: 35 minutes

Chop kale into bite-size pieces. Toss together with shallot, red bell pepper, olive oil, lemon juice, thyme, and hemp seeds. Season with salt and pepper, plus more to taste. Briefly rub the dressing into the kale with your hands until kale softens, then serve.

Per serving: 260 calories, 21 grams fat, 8 grams protein, 15 grams carbohydrates.