Hi! I'm Lisette Bustamante....
Welcome to my page! I am cooking teacher, mama of 2, move maker, and FOOD / FAMILY/ MOTHERHOOD / DANCE
Teaching people to be confident in the kitchen and cool on the dance floor...
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Wanna join me for a fun LIVE virtual cooking class?
St. Patty’s Pancakes! ☘️
My son really loves a holiday, we go all out, and we always make something holiday themed in the kitchen. I wanted to make a recipe that was festive, healthy-ish, quick and something I knew my kids would scarf down…. I landed on all of those things with this recipe.
The greatest part about it for me is that it uses spinach (folate), Greek yogurt (great source of protein and fat) and there is NO refined sugar…plus, it all comes together in a blender which makes for easy clean up. They’re festive for St. Patty’s Day but great all year round!
¾ cup milk or unsweetened alternative milk of choice
¾ cup of full fat Greek yogurt or plant based yogurt
1 cup of all-purpose flour
½ cup of rolled oats
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons maple syrup
1 large egg
3 Tablespoons melted butter
2 cups of baby spinach
Avocado oil or coconut oil for greasing (optional)
Heat up a non-stick skillet on medium low heat for at least 5 mins.
Preheat a nonstick pan for 5-8 mins Helps get rid of that first no good pancake. 😉
In a blender add your ingredients in this order:
Milk, Greek yogurt, flour, oats, baking soda, baking powder, salt, egg, butter, spinach and maple syrup. Blend until the mixture just comes together and there are no large bits of spinach or flour that are visible. Depending on your blender, you may need to give it a stir to get it going.
Grease your hot pan with a quick spray of oil or use a paper towel to grease about 1 teaspoon of oil in the pan.
Add the pancake batter making approx. 3-4 in in diameter pancakes. Cook the first side until you begin to see bubbles form and the edges of the circle are looking dry about 1-2 mins. Flip and cook for about another minute on the second side.
Serve with butter and maple syrup or just snack on them plain! My kids eat them plain. Enjoy.
My forever Valentine❤️
Sitting here in my hotel room at @monstersdance watching the @janetjackson documentary and for a split second in the doc, I get to see an 18 year old me walking into the audition of my dreams.
Just last night while teaching my industry class we talked about legacy and how to make your dreams come true. A lot of the young dancers I chatted with last night have really big dreams of their own. I feel honored to continue to share my gifts, my story and my words and remind the younger generations that it can all happen for them… Because it’s all possible…. ❤️
Thank you @janetjackson for inspiring me, believing in me and making my own dreams and many others’ come true. This documentary is incredible.
Chicken Tortilla Soup
When the chill hits, bring on the soup!
This recipe uses store bought shredded rotisserie chicken and it’s the right move for an easy and comforting meal.
2 T olive oil
1 onion (diced)
1 jalapeno (ribs and stem removed) minced
1 small can of green chilies
3 cloves of garlic (minced)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
2 Tablespoons all-purpose flour
1 15oz can diced tomatoes
4 cups chicken stock (32oz)
4 small corn tortillas (keep 2 whole and tear the other two in pieces)
Salt and pepper
2-3 cups of cooked shredded chicken
1 can of black beans (drained and rinsed)
In a dutch oven or heavy bottomed pot over medium heat add 2 T olive oil and saute 1 chopped onion, 1 minced jalapeno and 3 cloves of minced garlic. Add a pinch of salt and saute until the onions are softened and translucent. Next add the 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder, and a ½ teaspoon of both onion and garlic powder. Let that cook for a minute and then add the flour, cook the flour in the onion and spice mixture for about a minute. Next, pour in the chicken stock and using a wooden spoon, try to scrape any bits that are stuck to the bottom of the pan. Add in the tomatoes and the green chilies. Give everything a big stir and add a big pinch of salt. Bring this mixture up to a boil and then lower to a simmer and then add in the torn tortillas to the pot. Let everything simmer for about 30-40 mins uncovered. While the soup is cooking, cut the remaining tortillas in thin strips and either fry in a little oil or toss them in a 1 T oil and air fry at 350 for 6 mins.
Pour the soup into a blender and blend gently, you don’t want to completely blend it up but give it a pulse or two. If you have an immersion blender, just use it a bit to break down the tortillas and thicken the soup. Add the soup back to the pot and then add the chicken and black beans. Taste for seasoning and add more salt and pepper until it tastes balanced.
Serve in bowls with crispy tortilla strips, a big squeeze of lime and toppings of your choice.
No big resolutions. No edited montage of my best photos of 2021. I’ve got two healthy kiddos who bring me joy. My man. My health. And a wonderful home.
Keepin it simple and acknowledging what I’ve got and thanking the skies for it because god knows 2021 was not easy. Take a breath and take inventory of what you’ve got. Oh and chill on the scrolling, it’s a trap people. (Reminding myself daily)
Here’s to a good things on the horizon….❤️
We started a tradition this year.
Roen and I were looking at recipes that were festive and he begged to make a chocolate Yule log aka Buche De Noel.
It was actually a really fun thing to do and it was insanely delicious and beautiful. Next year I want to add some cherries inside but this one was definitely a hit. I riffed on a few different recipes I found that were all so different and then put my own spin on them. These chocolate log cakes originate from Europe in the 19th century and are little labors of love but worth it!
My version was a chocolate sponge with cream filling and chocolate buttercream, we used marzipan for the mushrooms.
The holidays are about making memories and I hope that Roen and Reya will enjoy making one with me every year.
Happy Holidays to all!
Socially distanced Santa visit… ❤️
Kicking off @artistssimplyhuman season 11 with a bang!!!!!!!!
I’m always a little late for these things but these two kiddos have changed my life, my heart and my world… every day I celebrate them and I’m so blessed they chose me as their mama ❤️Roen & Reya
I love me a sheet pan dinner.
I especially love one that my kids will gobble up to no end.
Simple ingredients. Clean up is a breeze and even the non-cooking person in your household couldn’t mess this up.
Kiddos made burritos and I chowed down and made a bowl. Do you, but definitely do make this.
Sheet Pan Chicken Fajitas
- 1 package boneless skinless chicken breasts or thighs (1.5lbs or so)- cut in strips or small pieces
- 3 bell peppers (not all green) sliced
- 1 red onion sliced
- 3 cloves of garlic (minced)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- fresh ground black pepper
- 2 Tablespoons olive oil or avocado oil
for serving : fresh lime, cilantro, avocado, cheese , salsa, tortillas
Preheat oven to 425.
Get a sheet pan out.
Pile on the sliced chicken, peppers, onions, and garlic in one pile in the middle of the sheet pan. Add all the spices, salt and pepper and the oil. Use your hands or tongs (hands work better, just wash em) to coat everything and mix it all up. Once it’s coated, spread it all into one even layer on the sheet pan. Pop it in the oven for 25 mins while you prep some condiments to go with it. My fam loves this one, bookmark this one and tag me if you give it a try!
Supremely Sweet Final Feels.
Grateful, proud of, and excited for these dancers.
Honored to be a part of the @artistssimplyhuman family. ❤️
Let’s re-emerge out of our COVID caves and get back on track! Are you feeling like you could use a little energy boost and want to eat really satisfying, easy to make meals AND save time in the kitchen?
Well...ME TOO! As a certified holistic health coach, I'm excited to pair my knowledge and expertise in integrative health with my culinary background to bring you a healthy reset plan that is DOABLE AND DELICIOUS!
We will slay the sugar demon, replace simple carbs with complex whole grains, incorporate more seasonal fresh fruits and veggies into our meals and use cooking strategies to make satisfying meals quickly, It’s FEEL GOOD FOOD people!!
This 4 week program starts 6/4 and includes:
-Healthy and flexible weekly meal plans delivered straight to your inbox paired with grocery lists, snack options and meal prep ideas that give you a strategy that works.
-One LIVE virtual cooking class with me every week, where we will cook a few of the week's recipes, meal prep together and learn about what we're actually putting into our bodies. I’ll teach you my healthy eating hacks as well as some vital info to help you make more informed eating choices and set you up for success. If you can’t make it LIVE, all video links and recipes are sent your way the same day.
-Bonus lightened up cocktail recipes, on the go options, and more.
*this program goes live on 6/4 but you can do it at anytime!
The Plan Includes:
-Berry Baked Oatmeal
-Chicken Shawarma Bowls
-Crispy Thai Turkey Lettuce Wraps
-Sweet Potato Crusted Breakfast Quiche
-Sheet Pan Salmon & Cauliflower "Fried" Rice
-Feel Good Smoothies
........and many more mouthwatering meals!!
Head to the link in my bio ☝🏽 to register, and get yourself together for summer!
Summer days with these two love bugs ❤️
Join me in first community cooking class on May 25 at 7pm EST supporting @hiphopdanceconservatory and their quest to support dancers in the NYC community financially impacted due to COVID-19. They are donating groceries and food to help them get through this tough time.
This class is $15 and 100% of the money raised from this class will be donated to H+ Dance Mart, and we are making a simple and delicious one-skillet Burrito Bake with Skinny Margaritas! If you can’t make it live, upon registration you gain access to all recipes and the live class recording.
Please repost, register and share this event so we can spread the word and help a community in need!! Link in bio to register. Thanks!!!
Personal chef, catering, cooking classes
Hands on cooking and garden education where every child can grow, harvest and prepare healthy food #feastavl Fresh Easy Affordable Sustainable Tasty
Cooking school and culinary team building events in Asheville
Private cooking classes in a restored 1950s ranch home in North Asheville. Designed for intimate gatherings and the opportunity to closely interact.