These FIVE Foods Will Change the Way You Meal Prep

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The complete breakdown and recipes for this video

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[Wesdotcool]

One of the most important lessons in home cooking here was when he said "I forgot the lemons on the shopping list so I'll settle for the apple cider". You gotta know what you can substitute because ingredients run out all the time!

[insane_squirrel]

Future Topic: Different types of all-purpose sauces.

[misacruzader]

Pickled red onions can go on top of almost any meal and take only ten minutes to make. Having a jar of them in your fridge at all times is the ultimate way to make your homemade meals more fresh and exciting, for sure.

[Makayla-Emerson]

I am always impressed by your cooking skills (that focaccia... seriously) AND the videos' quality deserves some sort of award. Let's acknowledge that

[doosrajawad]

A generic Indian masala sauce. Saute onions, then garlic, ginger, jalapenos. Dry spices. Tomatoes. Maybe yogurt. Use it as a base for curries, marinades, biryanis etc.

[etjulien]

Time Stamps:
Homemade Granola Prep 0:58
Stock (Pho) Prep 4:00
All Purpose Salad Dressing Prep 7:52
Quick Veggie Pickle Prep 10:28
Smokey Tomato Sauce Prep 13:00

[inbalsivan]

Granola tip: don't add the coconut from the start. Then you can put the oven on 150 degrees celsius and set a timer for 10 mins. Mix after 10 minutes. Mix again after 20 minutes and THEN add the coconut. Then put it in for another 10 minutes, and you granola is done in 30 minutes!

[hollycampbell]

I LOVE that you don't hide "how" to get your recipes. So, many You Tube videos make it really difficult just to find the recipes, not sure why. Your ideas are really simple and easy to replicate. Thank you.

[Josukegaming]

I love you showing little random dishes you made throughout the week! It's more real on how you need to be creative to be, but it'd made a lot easier with good simple stuff you can add to any disg

[ShoshiPlatypus]

I have a weekly routine - curry on Monday, Middle-Eastern on Tuesday, hearty salad on Wednesday and Friday, various dishes on Thursday, pasta on Saturday, casserole on Sunday with any veggies which need eating up. I cook all these dishes in bulk and freeze them in portions for two. When I use the last one, I make another batch. For our lighter evening meal I serve home-made soups twice a week, and wraps twice a week, and crackers and hummus, and mushrooms in creamy white sauce on other days, served with home-made whole grain bread with added seeds. On Sunday afternoon I make my weekly meal plan. I have a selection of recipes for each category, and ring the changes, so we aren’t eating the same thing all the time. I then do my online grocery order. This way I buy what I need, and I am wasting far less food than previously. We also eat a good deal of leafy green salads with added nuts and seeds. I make up a big batch of this every few days with no dressing and it keeps well in the fridge, ready to spoon out to accompany any dishes we are eating, adding dressings as we eat it.

For desserts we have a lot of stewed apple from our own tree, or rhubarb from the garden, or fresh fruit and soya yoghurt, and sometimes for a sweet treat I stuff a few Medjool dates with almond butter. I make my own hummus based on the pulp remaining from making almond milk, and home-made tahini.

We eat while-food plant-based with no added oil or sugar. I dry-sauté and dry-roast loads of vegetables. For sweetness I use dates or bananas. Added refined oils and sugars have no nutritional benefit which cannot be obtained from whole-foods where you also get the fibre and phytonutrients essential for health. Without oil and sugar, one can maintain a healthy weight. It is all a question of low calorie density and high nutrient density which you do not get from a diet based on animal products.

I also keep can-sized portions of legumes in the freezer, cooked in bulk in the pressure cooker and then portioned. Very handy to add to recipes which call for a can of beans or chickpeas etc, and also much cheaper. When I take out the last one, I cook another batch. I also do this with rice and other grains so there’s always something to hand to go with our various meals.

For breakfast my hubby has porridge with almond milk. For myself I make up a Mason jar full of chia oat pudding which lasts several days, and a batch of smoothie bowl (different recipes to ring the changes) which includes berries or tropical fruits, with a handful of kale or spinach thrown in, and some flax seeds. I spoon some of this on top of some of the chia pudding, and then top it with fresh fruit, nuts and seeds, and home-made granola which is fairly similar to yours, but with no oil, and sweetened with a syrup made from dates blended with water and a little vanilla paste. I also throw in a portion of almond pulp from the almond milk. It is utterly delicious.

Whenever I am prepping veggies, using my fabulous chef’s knife and chopping board, I scrub everything very well first, and then save all the peelings and off cuts which go in a bag in the freezer. When there’s enough, I throw this in the pressure cooker with some herbs, onion and garlic powders and cook to extract the goodness. This veg stock is stored in a bottle in the fridge so it’s easily available to add to soups etc. If I end up with too much, it freezes well.

I eat a lot of fresh pineapple, and use the rind and core to make Tepache - a spiced lightly fermented drink which is delicious and full of probiotics. I also make kombucha weekly. I also make occasional mixed fruit and veg juices in my juicer but only for a treat - healthier to eat them whole.

We’ve been living this lifestyle for over a year now and the doctor is amazed at the improvement in my hubby’s health - his weight, cholesterol and BP have plummeted to normal and he is no longer pre-diabetic. Cardiovascular disease and stroke, and morbid obesity, have run like a plague through his family but this is not genetic but due to lifestyle. He has bucked the trend and in his early 70s is healthier than the lot of them.

My method of meal planning and prep works very well for our lifestyle and it means that I do not have to cook every day as there is always something healthy, sustaining and delicious to hand. Avoiding all animal products is conducive to the best possible health and eating whole-food plant-based has been proved to prevent and reverse chronic western diseases such as type 2 diabetes, certain cancers and cardiovascular disease. If I had known years ago what I know now, maybe I could have avoided 40 years of ulcerative colitis culminating in colon cancer 6 years ago, which has left me with a permanent ileostomy. I am a survivor and now rejoice in the most delicious food I’ve ever eaten, full of colour and variety, flavour and texture, and have embarked on an exciting new culinary adventure which I never expected to discover in my 60s.

[loril]

Here is a tip I picked up from Ellie Krieger from the Food Network regarding the canned chiles in adobo sauce. Open the can and puree them in the blender. Then portion the sauce out into an ice cube tray and put them into the freezer. When frozen pop them out of the tray and into a container or freezer bag and you have perfectly proportioned chipotle cubes that you can easily add to your dishes when you want to add a little zip quickly. I do the same thing with pesto. This was a game changer for me.

[sunday]

I am not a fan of granola because it always tastes of cardboard. This recipe was delicious! I followed his recipe almost to the T as far as measurements. I did the following changes based on what I had in my house:

I mixed molasses with the coconut oil

I used pumpkin seeds

Used a chia/flaxseed mix

I added orange zest during the last bit of cooking YUM

The house smelled of cookies and people floated to the kitchen from all corners of the house. I overcooked it because it was still very moist and oily. IT WILL DRY OUT ON THE COUNTER DON’T TRY TO COOK THE OIL OUT. Do not burn your granola

[lyiansoria]

I need a video on a whole list of "all purpose" sauces I can cycle through

[marmotronica]

When my grandma was younger, she's 90, she always had frozen broth, caldillo (a flavorful mexican tomato broth non-spicy) and cooked beans. And let me tell you her cooking was always on point. Thank you for sharing this! I love cooking and loathe meal prepping your ideas make a lot of sense!!

[JaVi-wfgl]

As a single household, that’s exactly how I prep so I won’t waste food, or destroy my kitchen every day. Even my salad dressing is exactly the same … I add goat milk yogurt or kefir. Slightly proud of myself right now . Thank you ;)
I also always have some grains prepared I add to salad or side dish.

[samirivas]

saving veggie peels like from carrots and even onion skins is a great way to make a good veggie stock. my mom always saves scraps in the freezer and makes super yummy broths with them :) no waste too!

[kwasnakawa]

I love this "meal prep" series I need more!

[kevinmikulaj]

Roasting the bones before starting the stock will add more flavor. Adding a mirepoix of carrot, celery, onion, and leek to the bones while roasting will add even more flavor. If you mix the veggies in about 2T of tomato paste it will add more depth. Don't waste flavor by pouring the water off. Instead, skim the scum off that forms on top. This is how you make a stock.

[reliquary]

Watched the whole food prep playlist, today I cooked pork stock, slow cooked some chicken breasts (Kept the broth too) Roasted some vegies made tomato sauce, and made that green sauce from this video, and made 3 cups of rice just to toss in the fridge for the week. I have so many new ideas for things to cook now ! Thanks for this.

[YouKnowMeDuh]

Took me a while to see that you meant instead of cooking whole meals early, you prepare certain components early so that the actual meal preparation is short when you need to do it. That's actually a pretty good tip, because not only do you stop limiting yourself to eating one meal for a few days, you don't have to carve out a ton of time at once just to contribute to one meal.