Homemade Live!

JOEL: Today, it's all homemade.

We're all about feel good feasts-- food that tastes good while making you feel good.

I crave steak frites, so we're going to do my version.

It is a swordfish steak frites.

Nutritionist Joy Bauer stops by.

She makes her delicious superfood minestrone.

I can eat that all freaking day.

- It's good.

JOEL: All freaking day.

- I love... JOEL: Plus an easy, healthy, four-ingredient dessert.

- This is the easiest chocolate shake on all the planet.

(cheers and applause) JOEL: It's all coming up right now on Homemade Live!

Now, do you know how to toss things in a bowl?

- No.

But I need...

I'll go for it.

JOEL (laughs): And we're going to learn live.

Yes!

- (screams) You did awesome.

(cheers and applause) Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: - Protein-rich and sustainably raised, American lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit americanlamb.com.

(cheers and applause) JOEL: All right, what is up, New York?

(cheers and applause) I love this town so much.

And we are celebrating this idea of feel good feasts.

And, I-- those two words, "feel good" and "feasts", didn't really used to go together for me.

I used to think you have a feast, you kind of go into a food coma on the couch, you get into a mumu and cry yourself to sleep.

And I-- that's just how I was.

(audience chuckles) I just kind of ate myself to the point of, honestly, pain.

And it was a lot.

And it wasn't until I went to the doctor, I was told I was prediabetic.

Like, half of Americans are either prediabetic or have diabetes.

Almost half.

It's unbelievable.

It's incredible.

And I was one of them.

And it wasn't until that wake-up call that I had to kind of reshift the way that I approach food.

And as a chef, you know, people say they don't trust a skinny chef, and so I've lost 50 pounds since that wake-up call.

Thank you.

Thank you.

(cheers and applause) We're going to put on a feast that you will also feel good about.

I can't do it alone.

We had to call in the big guns.

So joining me and cooking alongside me today is what I like to call America's registered dietitian.

You might know her from The Today Show.

She's the nutrition and health expert over there.

She's bestselling author, give it up for Joy Bauer!

(cheers and applause) - Hey, you look amazing.

You look so great.

JOEL: Thank you for saying that.

I feel really, really good.

And I will say, I felt really overwhelmed.

Like I don't know if anyone else is on kind of of a health journey, but when my doctor said that, I didn't really know where to start.

So where, when people come to you because I'm sure they pull you off the street, where do you tell them to start?

- (laughs) JOEL: When it's like, I want to reshift the way I look at food.

- Surprisingly enough, what I'm going to say doesn't even have to do with food.

I think the very first place that people should start is sort of getting their head in the game.

JOEL: Mmm.

- Because when you think about it, starting a health plan and sticking with it is 50% attitude, right?

So what I tell everybody... JOEL: Totally.

- ...is to dig deep and find a meaningful, personal, and enduring reason for wanting to live a longer and stronger life.

Write it down on a Post-it note, several Post-it notes.

Put it on the side of the refrigerator.

JOEL: Yes.

Yes.

Yes.

- Put it on your bathroom vanity.

Put it on your screensaver.

You've got to constantly remind yourself.

JOEL: It's interesting you say that because I saved the...

It's, I know.

(cheers and applause) - I love these people.

JOEL: You're a gem.

- Aww.

(laughs) JOEL: Uh, no, it's interesting you say that because when my doctor told me I was prediabetic, I saved the blood work, and I look at it every once in a while just to kind of remind me, like, hey, I know you're going out for a big dinner tonight, but look at this blood work.

You don't want to go back there.

So... - And now what does your blood work look like?

JOEL: Beautiful.

It's beautiful blood.

Beautiful blood.

- It's, uh... guys!

That's like a standing ovation.

(cheers and applause) Whoo!

(laughs) JOEL: I love it.

All right, well, for our First Bite, I'm going to cook for you, and I crave steak frites.

Is anyone else a steak frites?

- Uh.

JOEL: That, that's my thing.

(audience applause) So I wanted to kind of shift it on its head.

So we're going to do my version.

It is a swordfish steak frites.

- Fabulous.

JOEL: All right.

(cheers and applause) So what I did is I have some sweet potato, parsnip and beets.

- Love.

JOEL: Joy, do you want to put these in the air fryer?

- Yeah.

JOEL: Does everyone here air fry or no?

- Love my air fryer.

JOEL: So for those of you at home who don't air fry as much and why this is such a rage, is it gets kind of air all the way underneath what you're doing.

So it gets it extremely crispy without having to fry it.

And so we want to add a little bit of oil to this.

I have a little trick for you, by the way.

- Oh, let's hear.

JOEL: So I don't know if you've ever seen this trick, but you thought this was soap.

It's not.

So this is olive oil.

- Okay, I love this.

JOEL: Have you seen this?

- Will you marry me?

JOEL: Okay, you already know.

(laughter) I will marry you.

So, um, this is a soap dispenser.

And for those of you at home, I don't know if you know this, but in a soap dispenser, if you put olive oil in it, obviously a clean one, and you pump out, it is the perfect teaspoon.

(audience reacts) So you never have to remember or measure it.

- That's really cool.

JOEL: Did you know that trick?

- I didn't, I didn't.

JOEL: No, it's awesome.

(cheers and applause) All right, so we've mixed these up.

We're going to air fry these for about ten minutes.

We actually have some that are kind of already crispy, and these taste like frites, and they still have that satisfying crunch.

I think they're a little bit more complex.

They're sweet.

They've got a lot more going on.

- I'm going to have to taste test one.

JOEL: Taste one.

Taste one.

- There you go.

I got to beet one.

JOEL: Yeah, that's yummy, right?

- That's good.

Those are good.

JOEL: I love it.

It's really good, right?

- Mmm.

JOEL: So we've got these little frites here, and then, I replaced steak with swordfish.

So I'm heavily peppering these, because when you get a steak frites at a restaurant, it has that crust.

- Love.

JOEL: Right on the crust, baby.

Come on.

I love that.

- Do you like spice also?

JOEL: Yes, I love spice-- I love that.

- I'm a spicy chick.

(audience laughs) All right, so do you want to pump in a little bit of olive oil?

This was we know a couple teaspoons.

- Of course I do.

JOEL: Actually, we need like, yeah, two teaspoons.

- Okay.

JOEL: Exactly.

- Two pumps.

JOEL: Two pumps.

One - One.

JOEL: Two.

So you just kind of spread that through.

And then I'm going to add our swordfish right in.

(swordfish sizzles) Beautiful.

- Sizzle.

JOEL: Easy peasy, right?

- Ooh.

JOEL: One thing at home, I know.

(cheers and applause) You're going to clap for that?

I love it.

- This is the best audience!

JOEL: I love you guys.

Are you approving of this recipe so far?

- Love it.

JOEL: If I get Joy Bauer's stamp of approval... - I love it, no.

I want to, like, keep on grabbing... JOEL: I'm stuck, I'm stuck.

- ...grabbing, grabbing.

JOEL: So, the swordfish is searing.

You guys will notice, as a chef, when you put something in.

I'm looking at the guys here.

Guys like to poke things in the pan.

It's like a button for us.

- (laughs) JOEL: I don't know.

We're like, we're really, Women are very patient.

And I know to... - And they squash.

JOEL (laughs): They, yeah, exactly.

Let them hang.

Go check a cell phone.

Go do something else.

What we're going to do is we're going to make a gremolata.

Does anyone know what a gremolata is?

No?

You do?

Okay.

Okay.

- Yeah.

- (chuckles) JOEL: So, it's kind of like a pesto.

Like a very quick on-the-board pesto.

And you could smear this on a tire, and I'd eat it off of it.

- Mmm.

JOEL: It is so good.

Like, "mmm, yummy tire."

(laughter) So... - Maybe we'll try a shoe.

JOEL: So, exactly, exactly.

So if you want to chop up some parsley, and then I've got some lemon zest.

And I just noticed, I don't know if you feel like this too, Joy, but when you add fresh ingredients, like fresh herbs, lemon zest, these types of-- fresh garlic versus jarred garlic-- it really makes food pop.

And it really doesn't make you... - Definitely.

JOEL: ...feeling like you're settling for anything.

You know what I mean?

- I totally agree.

JOEL: That's beautiful, that's perfect.

So you're chopping that up.

So here's my next question to you cause this is kind of crazy.

- Mm-hmm.

JOEL: You're all over the place.

You have cookbooks, you're on TV.

You're everywhere.

You have joybauer.com, which is kind of the center of your hub.

- I'm hanging out with Joel.

JOEL: You're hanging out with me.

How did you get here?

Like, like, what has been your career path?

- (laughs) So I always had a passion for health.

JOEL: Okay.

- I was a competitive gymnast growing up, and I actually went to college thinking I was going to become a pediatrician.

I sat down in my first class, and truly, the light bulb went off.

I love food.

JOEL: Mmm.

- I've been playing with food my whole entire life, making messes in my mother's kitchen.

I called them masterpieces.

She called them messes.

JOEL: They were messes.

Yes.

- And I thought, oh, my God, nutrition is perfect for me.

And anyway, like, so the field found me versus me finding the field.

JOEL: Yes.

- But I've had, like, crazy experiences on TV.

Crazy.

JOEL: We'll get to that.

We'll get to that.

I love it.

I love it.

- (laughs) (audience laughs) JOEL: Now, just for at home, if you're cooking swordfish or any fish, you want to look for that white that starts to kind of creep up the side of the fish.

So if you want to, go for it, Joy.

And you can flip this.

- I get to flip?

JOEL: And you can see it doesn't stick... - Oh, yeah.

JOEL: ...because we haven't touched it.

It's beautiful.

So just give it a quick flip.

And it's gorgeous.

- Oh, it's gorgeous.

JOEL: Isn't that beautiful?

- Yeah.

JOEL: You don't need a lot of fat at home.

I think we think we have to drown it in butter or olive oil.

You just need time and you need heat.

- These are beautiful.

JOEL: They're GBD, golden brown and delicious.

That's what they are.

- Wow.

JOEL: I don't know what to tell you.

(cheers and applause) I don't know what to tell you.

- Wow.

JOEL: So we've got your parsley.

I chopped up some garlic and some rosemary.

And I kind of toss this.

Again, this is it.

This is this little condiment.

And then we have these frites.

Now, do you know how to toss things in a bowl?

- No.

But I need...

I'll go for it.

JOEL (laughs): And we're going to learn live.

Here we go.

So, you did it awesome.

What are you talking about?

So you add this in.

- (giggling) And you can just see the color.

- My, my, the facial expressions automatically happen when you've got... JOEL: Let's see it.

Let's see it.

(laughs) Yes!

One more.

One more.

Yes!

- (screams) JOEL: You did awesome.

- (laughs) Thank you very much.

JOEL: Now, the only tip I would give for you guys at home, the only tip I'd give you is just to go forward and back.

Look how pretty... JOEL: I know.

Aren't these beautiful?

- Look how pretty that looks.

JOEL: Isn't that awesome?

And you can even add a little bit of garlic powder, and just kind of up that up.

- Wow.

JOEL: And look at that, how stunning that is.

Isn't that beautiful?

(cheers and applause) Beautiful.

So... - That is gorgeous.

JOEL: I think... - I want to post this on Instagram.

JOEL: Well, do it.

So we've got our frites, we've got our swordfish.

There's one more thing, and I want to talk about the plate, because this is where things go wrong.

You can cook unbelievably perfectly... - Uh-huh.

JOEL: ...but then you go get your helpings, and it's like you load up the plate too heavy on certain things.

So one thing we did is we roasted off some cabbage steaks, which, by the way, in the world of food, I know this sounds kind of weird, cabbage steaks are the rage.

- Cabbage is the new kale.

JOEL: I'm going to show...

It is the new kale.

- I'm telling you.

You heard it here first.

JOEL: Yes.

I want to show you guys what I did.

So we rounded these out.

Tell them what you just did at dinner.

You just told me this.

- So when I first saw that he had made these roast cabbage steaks, I said, oh, my gosh, yesterday I did exactly this.

But then I added some marinara sauce, some mozzarella, and a little bit of crushed red pepper flakes.

I put it back in the oven.

I got the cheese all ooey gooey and melty, and basically, it's cabbage pizza.

And I ate it with a fork and knife.

(cheers and applause) JOEL: I'd mess with some cabbage pizza.

- (laughs) JOEL: By the way, the way you say "mozzarella" is all day, I want it all day.

- It's like... JOEL: I love that.

It's East Coast.

- It's so New York.

JOEL: I'm West Coast.

I love that.

I love it.

- (laughs) JOEL: So here's how we plate this up.

So we've got a couple of plates here.

- The nice part about this cabbage is it's a non-starchy vegetable.

It's loaded with nutrition.

It's super delicious because Joel made it, obviously.

JOEL: Yeah.

Then we have our swordfish that goes on top.

- Okay.

And then you want, a quarter of the plate should be lean protein.

JOEL: So this would count as that.

- Yep.

JOEL: Beautiful.

And then how much?

This is where I would overdo it.

Like at home, I would overdo it.

- Well, the thing is, like, these vegetables are so darn healthy.

So to be honest with you, I would say go ahead and overdo it on this.

JOEL: Okay.

Okay.

Well, I'm going to... - Yeah.

JOEL: But the idea is quarter plate, quarter plate and a half a plate.

- Right.

Half a plate with the non-starchy vegetables... JOEL: Yep.

- ...a quarter plate with lean protein, a quarter plate with some sort of starch.

So here we have vegetables, nutrient-rich vegetables as starch... JOEL: Mmm.

- ...loaded with antioxidants and all that color.

But it also could have been something like a quinoa or brown rice, or it could have been a baked sweet potato.

JOEL: Totally.

- There's, like, a lot of versatility.

JOEL: Swordfish steak frites.

I love it.

- Will you come and cook for me every night?

JOEL: I love it.

I love it.

- (laughs) (cheers and applause) JOEL: So I cooked Joy a little dish.

Now you're going to cook me a couple, and, uh, I couldn't be more excited.

So we're going to do for our Next Bite, eggplant parmesan, and then I call it "a minestrone."

- Okay, so what we're going to do is again, so this is my superfood minestrone.

And everything is versatile.

So if there's something that I throw in that you don't like, you could swap it out.

Like, you are the Michelangelo of your minestrone.

JOEL: Mmm, I love that.

(audience says "yeah") - So... (laughs) JOEL: I love that.

- I'm going to do my pump.

JOEL: Yeah.

Do your pump.

Yeah.

How many pumps?

- I'm gonna do... JOEL: Three.

A tablespoon.

- There we go.

Yeah, three.

JOEL: Okay.

- About, about a tablespoon.

JOEL: Yeah.

- And so now as that's heating up, you're going to throw in-- we've got carrots, we've got celery.

You want to chuck it in?

JOEL: Okay.

Sure.

And this is just classic mirepoix for those... - Yes.

JOEL: So carrots, celery, they work really well together.

- Absolutely.

JOEL: And then you want onion?

Yeah.

JOEL: By the way, I heard you have a little... situation with the onions?

- Onions make me cry, like everybody else.

JOEL: Yeah.

- But, guys, I have my most favorite thing in the kitchen, and I forgot it.

JOEL: She was gonna bring them.

- It's my onion goggles.

They're the best!

My kids make fun of me.

They've, like, taken lots of pictures.

They've blown them up.

I've woken up on my birthday in the morning, and there I am on the refrigerator in my onion goggles for everybody to see.

JOEL: No, I love it.

No, it's totally true.

And when I was 13, actually, I just started cooking, my mom bought me onion goggles.

And I looked at her, I'm like, "Mom, everyone's going to think I'm so weird."

- She did?

JOEL: Yeah, but it did help.

But I did learn a good trick.

If you wet a little napkin like this and put it in your mouth.

Right?

Your eyes are wet, but it goes to the napkin first, and it will just attract anything wet.

So the vapors of the onions just care about wet things.

So if this is wet, it's before your eyes.

It will go to this.

- Wow.

JOEL: Now, by the way, you look just as ridiculous with this.

- Wait, imagine if you had... JOEL: Then goggles, but, yeah.

- ...if you had that and you had goggles?

JOEL: If you have this and the goggles, you're all day!

- Oh, my God!

JOEL: You'll never date again, but you're all day.

- Oh, my... JOEL: Yeah.

You're all day.

- I'm going to be, like, the sexiest chef in my kitchen.

JOEL: Exactly, Exactly.

- So throw that in.

JOEL: So these go in.

- I already put some salt and pepper.

JOEL: Beautiful.

- So this is going to just saut until they get, like, soft and translucent.

JOEL: Yeah.

- I would say about six minutes.

JOEL: Okay, cool.

And, um, here's a question for you.

I couldn't believe this when I heard this, but... you were in, like, a rock band or, like, legit rock band?

- (laughs) Legit.

Two, two rock bands.

(Joel laughs) So my high school band was called Eclipse.

JOEL: Perfect.

Perfect.

- And my college band was called the Space Sharks.

JOEL: Perfect!

Perfect.

(cheers and applause) All right, so we've got all of our vegetables.

We have onions.

We have a little bit of celery and carrot.

What do we got to go next?

- Okay.

And I did a little bit of salt and pepper.

JOEL: Yeah.

- So now we are going to squirt in about three to four tablespoons of tomato paste.

JOEL: I love this hack.

- Yeah.

This is going to, like, bolden up your soup.

JOEL: Yes.

- It's going to thicken the texture.

It's going to bring a lot of great flavor.

JOEL: Yeah.

- And then... JOEL: And people don't realize tomato paste is tomato sauce... - I love it.

JOEL: Just really, really, really, really condensed.

So it's like a bomb of tomato, and it makes food taste so much more intense.

- And speaking of flavor bombs.

JOEL: Okay.

- You're going to also add in, that's going to be four large garlic cloves.

JOEL: Oh, yum.

- Minced.

Garlic is so good for your blood pressure.

JOEL: Mmm.

- Good for your health in general.

JOEL: Really?

- Not so good for your dating life, but... (audience laughs) JOEL: We're helping everyone stay single today... - (laughs) JOEL: ...on this episode of Homemade Live!

I love it.

- Okay, we got this... JOEL: All right.

So garlic.

Yep.

- Okay, so I'm going to stir this up... JOEL: Yeah.

- ...just for about a minute or two.

JOEL: Okay.

And you want to toast that, right?

That, that paste?

- Exactly.

Yeah.

JOEL: All right, so we've cooked this down.

What's next step here?

- Okay, so now we're going to build the soup.

So, what I'm going to have you do is put in the tomatoes.

JOEL: Yeah.

- So this is just a can of diced tomatoes.

JOEL: Okay.

- If you want a little bit more flavor, you can do the fire roasted tomatoes.

JOEL: Yeah.

And one thing to look at is on the back of those tomatoes, make sure there's no added sugar.

A lot of them have sugar in them.

- Really?

JOEL: I don't know why.

Yes.

- I didn't even know that with diced tomatoes.

JOEL: I've started looking.

Yes.

- Wow.

Here we go.

JOEL: All right, what's next?

- Okay, I'm going to add in my vegetable broth.

Now, I'm using reduced sodium vegetable broth... JOEL: Mm-hmm.

- ...because I want to be able to control how much salt I'm actually putting in.

So I would rather add some salt versus going with a full sodium... JOEL: Do you do the same thing for butter, too?

If you use butter?

- Yes.

Always use unsalted.

JOEL: Yeah.

Yeah.

- Now, this is two cans of white beans.

Cannellini beans.

You could put any beans you like.

So this could be chickpeas, it could be black beans, it could be kidney beans.

It could be edamame.

JOEL: Mmm.

- For a little Omega-3 fats.

JOEL: Mmm.

That'd be delish, actually.

- You could do any-- I, I agree.

JOEL: Yeah.

- And now we're going to put in our seasoning.

So I have rosemary, thyme, parsley and... JOEL: Bay leaf.

- Do you like bay leaf?

JOEL: I love bay leaf.

All right, so we bring that kind of to boil and then to a simmer, and then we have one that we've already done.

- Perfect.

JOEL: So what I'll do is I'll swipe this out, and this one's... Oh, my gosh.

That smells... - Yeah.

JOEL: ...ridiculous.

(audience goes "mmm") - Okay, so this is... JOEL: How long does that simmer for?

- This has simmered, actually uncovered, for about 45 minutes... JOEL: Okay.

- ...because we really want to reduce the liquid.

JOEL: Mmm.

- And we want to thicken it up, bolden it a bit.

And so now, what we're going to do is we're going to put in... our green beans.

JOEL: By the way, frozen green beans.

Beautiful.

- Yep.

JOEL: You can use them.

Don't feel bad about using them.

- And this is about four handfuls of either baby spinach leaves or kale.

Do you have a preference?

JOEL: I like kale.

I think it's more toothsome.

It's got a little more hearty flavor to it.

So I'm a kale guy.

- So, kale... JOEL: What about you?

- You know what?

I go back and forth.

JOEL: Okay.

- I definitely do both.

And I would say that kale and spinach are like nature's multivitamin.

JOEL: Mmm.

- They have everything under the sun.

They're so, so good for you.

JOEL: Okay.

- The kale is going to wilt in.

But we do want a couple of minutes just to soften up the green beans.

If you do frozen green beans and they're already thawed, it's going to be a quicker stir.

JOEL: Before we get into the eggplant parm, I need to know, you've been on "The Today Show" for 20 years.

What was your first segment?

Or, like, give us a story that happened live in front of the country where you're like, I can't believe this actually happened.

- (laughs) JOEL: Like, I just want a little moment.

- Whew.

Okay.

(Joel laughs) - Well, the first time that I ever met Katie Couric, I mean, she was my Bon Jovi.

JOEL: Mmm.

- And she walked over to the segment... Joel, I lunged on her.

(audience laughs) I was so excited, I couldn't contain myself.

And I was like, "whoa!"

(Joel laughs) And then, like, later, she joked, then we became friends, but she kind of threw that around a few times.

JOEL: She's like, I almost called security.

Yeah.

(laughs) - Yeah, yeah, yeah.

- Yeah, yeah.

Restraining order.

JOEL: I love it.

All right, so the minestrone is simmering away.

- I do want to add pasta, but you'll see that this is a little bit brown.

because I'm using whole grain pasta.

So it's higher in protein and it's higher in fiber.

It's going to keep you feeling fuller for longer.

And look at the amount that I'm adding in this great big pot.

So this is 12 cups of soup, and I'm only adding in, this was one cup dry pasta.

JOEL: Mmm.

- So we talk about the starchy carbs and moderating them, but you still get that spaghetti pasta-like, experience in here.

JOEL: Yeah, and it's going to thicken it and make it creamy.

- Yes.

Yes.

JOEL: And you precooked that?

- I precooked it.

JOEL: I think eggplant... Raise your hand if you cook with eggplant regularly, That's like, not even 20% of the room.

- I know.

JOEL: Maybe, that was 15% of the room.

Guys, we got to get behind this!

- We're going to convert you.

Yeah.

JOEL: It's really delicious.

And it can get really crispy.

It has a lot of water in it, and that's why people don't like the texture.

So you got to kind of like, roast out the water.

- Exactly.

JOEL: Cook out the water.

Yeah.

- Okay, so slice this in half the long way.

JOEL: Okay.

- So we're now going to score it... JOEL: Mmm.

- ...in a crisscross pattern like this.

JOEL: And this is huge, guys, because the reason why you do this instead of just roast it is it lets the water out.

JOEL: So this is what we're talking about... - Yeah.

JOEL: ...if you want crispy eggplant parm.

If you want this to be delicious, you got to score it.

This opens up the surface area.... - Yeah.

JOEL: ...and allows the flavor to get in there too.

- Okay.

So normally I would drizzle a little bit of olive oil on top.

JOEL: Yeah.

- But we're going to go... Get it on... JOEL: I love a good spray.

- Yep.

And then I'm going to do a little bit of salt and pepper, and then this is going to go in the oven, set at 420 for about 20, 25 minutes, until it's fork tender.

JOEL: Okay.

This is one that my kids would actually eat.

I know you have a big philosophy on how-- you have three kids.

- Yeah.

JOEL: How you got them cooking.

JOEL: So what's your philosophy there?

- Uh, you get them into the kitchen super young.

When my kids were really young...

I have grown-up kids now and let me tell you, they are eaters and foodies.

And my greatest joy is they love to cook.

If you engage them in the kitchen when they are young, they will latch on and they will grab the baton and run with it.

JOEL: Give it up for that strategy.

I love it.

- Yeah.

JOEL: All right, what do we got?

- Okay, so now we're going to build it.

JOEL: Okay.

- So now you take your favorite marinara sauce... JOEL: Yes.

- ...and we're going to put it over, it's fork tender.

Like, we know that it's nice and tender over here.

You're going to put the cheese on top.

JOEL: Okay.

- And I love cheese.

I absolutely love cheese.

JOEL: I love cheese too.

- So when... JOEL: Can we give it up for cheese?

- Love cheese.

Oh my God, we love cheese!

(cheers and applause) JOEL: Guys, just cause we're eating healthy and we're thinking light doesn't mean we can't have great cheese.

So I added some parm on there... - Yeah.

and then we've got some chili flakes?

- Uh, yeah.

Are you okay with that?

JOEL: I love that.

- Okay.

JOEL: Oh my gosh.

This looks so good.

I love it.

- Okay.

JOEL: All right, so I'll pop this back in just to melt because this is basically cooked.

- So this will be about five minutes in the oven.

You just want that cheese to get like ooey gooey.

You know, ready to dive into it.

JOEL: I love it.

JOEL: And let's, let's open this up now.

What is, uh, we... Again, we all kind of know you from TV and your books.

- We got to load this up.

JOEL: But what do we not know about you?

- This is ready.

- I used to be a waitress.

JOEL: Really?

- Um, yeah.

JOEL: When you first started?

- I was like, meant to be in the food business.

JOEL: Exactly.

- I'm drawn to food.

JOEL: I love it.

By the way, can we just take a look at these minestrone's for a sec?

These look stunning.

And I'm just going to... A little bit of fresh basil on top.

- Yes.

Yes, yes, yes, yes, yes.

JOEL: Okay.

All the basil you can handle.

- It's an action-packed bowl and you'll feel like you're eating something so indulgent, yet it is packed with all the right stuff.

Yeah.

JOEL: Let's try it.

Should we at least taste?

- Mmm.

JOEL: Oh yeah.

- Mmm.

JOEL: The texture of the soup is creamy because of the starch in that pasta.

You only needed that little cup, but it makes it feel... - And also because of the beans.

JOEL: Yes.

- And because of the tomato paste that we added in.

Right?

JOEL: I could eat that all freaking day.

- It's good.

JOEL: All freaking day.

- I love... Wow.

JOEL: I love it.

- Wow.

Wow.

JOEL: I really could.

That is so good.

I am obsessed with that.

I know we got the eggplant parm.

Um... - I'm very excited for you to try the eggplant parm.

JOEL: Totally.

And I just want to call out, like, I feel like health in general is overwhelming.

Where is health going?

And where is it in your mind?

Where is everyone kind of talking about where it's going?

- I think it's, it's going back to being simplistic.

Right?

I think people don't want to give up the foods that they love.

JOEL: Yeah.

- And we're learning ways to sort of healthify them.

Right?

I think that we're going to start to see... um, brands and restaurants and recipes, in an explosive way just become healthier, which makes me so happy.

JOEL: Give it up for that.

- That's, that's like my... JOEL: The future is bright.

- The future is very bright.

JOEL: Future is bright.

- And the future's delicious.

Spaghetti squash is another thing I love.

JOEL: Spaghetti squash all day long.

- Spaghetti squash is great, I know.

I know.

JOEL: Yeah.

But I am a big zoodler.

- Here you go.

JOEL: Like, I do love carrot noodles and all that.

- Love them.

JOEL: All of those things.

- Butternut squash noodles.

JOEL: Butternut squash noodles?

- Yeah.

JOEL: Okay, now we got to talk.

I've never done that.

- Yeah.

JOEL: That sounds amazing.

So I'm do a little more basil on this.

- Love.

Yeah.

JOEL: This looks really, this looks like pizza.

I would let these cool and I would just manhandle these.

That's what I would just... (laughter) This a mumu and a rom-com and that's all I need.

- (laughs) JOEL: That's all I need.

This looks amazing.

Give it up for Joy.

- Aww.

(cheers and applause) Thank you.

JOEL: You guys, we'll be right back with my favorite dish ever that Joy is going to turn on its head.

More to come.

- (laughs) (cheers and applause) JOEL: We are coming to you live from New York City with America's favorite dietitian.

We've got Joy Bauer in the house.

She claims-- I don't believe this-- she claims that she can make a chocolate shake that you can feel good about, which just blows my mind, because chocolate shakes are my number one favorite food, and I haven't had one in a long time.

So this one you can feel good about?

- I think I'm going to wow you guys.

This is the easiest chocolate shake on all the planet.

For sure.

For sure.

JOEL: Okay.

Okay.

- And by the way, there's no ice cream here.

There's no ice cream, and there's no added sugar.

There's not a drop of added sugar.

JOEL: I love it.

- This is going to be on repeat, repeat, repeat in your house, I think.

JOEL: And this is easy.

Blender.

Grab a blender.

- Right.

JOEL: We've got some ice.

So what's first?

- Okay, so first what we're going to do is adding in, these are two ripe frozen bananas.

So when your bananas get a little speckly on the outside, don't throw them out.

JOEL: Mmm.

That means they're sweeter.

- Yes.

JOEL: Yeah.

- And that's when you're going to put them in the freezer.

So you're going to make this easiest chocolate shake... JOEL: Yeah, these are hard as a rock.

Yeah.

- There we go.

Boom, boom, boom, boom.

JOEL: This is like.

I've heard this called, like, "nice cream."

- That's delicious.

JOEL: Yeah, yeah.

Nice cream.

So even if you just whirled this up... JOEL: Yeah.

- And sometimes I add a little dollop of peanut butter in there.

(Joel sighs) - Whoo.

JOEL: All day.

- It's like a peanut butter banana ice cream soft serve.

JOEL: All day.

- It's so good.

JOEL: I love it.

- So here we're adding one and a half cups of, I'm using an unsweetened almond milk.

JOEL: Okay.

- But this could be any kind of milk that you have in your refrigerator.

JOEL: Okay.

Here we go.

So now we have three tablespoons of cocoa powder.

JOEL: Yep.

- So this is unsweetened cocoa powder, which is like 100% dark chocolate.

JOEL: And you can just find that in the baking aisle.

- Yep.

JOEL: Yep.

And then, I've got some vanilla.

- Yeah.

So this is just going to be a half a teaspoon of vanilla extract.

JOEL: Okay.

- And then we're going to put in some ice cubes.

JOEL: Okay.

Can I just kind of eye it?

- Yep.

And that's it.

JOEL (laughs): That was so not half teaspoon.

- That was a lot of vanilla extract.

JOEL: It's extra vanilla-y.

Yeah, extra vanilla-y.

- This might be the easiest vanilla milkshake.

JOEL: Yeah, exactly.

I love it.

- Okay.

And then we're going to whirl this up.

JOEL: Yep.

Here we go.

Ooh, yeah.

(blender whirring) Oh, yeah.

Okay.

This looks insane.

(blender stops whirring) Did I do that long enough?

- You're going to love this.

JOEL: Now this makes three.

So this will be just kind of... We'll do most of it.

- Oh, my God.

Look how thick that is.

JOEL: I mean, you can't even shake it out.

It looks like a milkshake.

- Whoa!

JOEL: Yeah.

It's a mess, and I love it.

- Yeah.

JOEL: I'm here for a big mess.

- Look at that.

Look at this.

Guys, I could put this... Look at this, the straw is standing straight up.

JOEL: That is all I want in life.

- Isn't that great?

Look at that.

(cheers and applause) JOEL: That is all I want in life.

- Oh, my God.

JOEL: All right, let me actually taste this.

- Wait, wait, wait... JOEL: I'm the milkshake aficionado.

- To wait, we got to cheers.

To good health and to... JOEL: Always.

- ...the easiest chocolate shake.

JOEL: I love it.

(glasses clink) Cheers.

Cheers.

(cheers and applause) Mmm.

I would, I would drink that all day.

- Isn't that good?

JOEL: That hits the craving every single time.

You guys, give it up for Joy Bauer.

Thank you, sweetie.

- Aww.

JOEL: Thank you so much for tuning in at home.

- Yeah.

JOEL: You can feel good and still have a feast.

This chocolate shake proves it.

Thanks to everyone.

Thank you to New York.

We'll see you next time.

- Bye, guys.

(laughs) (cheers and applause) JOEL: Mmm.

Mmm.

- Mmm.

JOEL: It's perfect.

Perfect.

I love it.

JOEL: Mmm.

Mmm.

- Mmm.

(cheers and applause) JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: - Protein-rich and sustainably raised, American lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit americanlamb.com.