Ultra Easy Healthy Meals | But Cheaper

[00:00] Yes, the most common thing I hear. Oh, healthy food is expensive and it doesn't taste good No, I think it's time that we come back to this thought and change it Okay, so we'll come back to episode two of but no three. Why can't I never remember this?

[00:35] I don't remember people's names numbers. I don't know the months in order. That's actually true I'm ashamed of it. This is the first time I'm saying it and I can't wait to get made fun And now people are gonna call me and be like, hey, yeah, you know, we can get your debut year You know, I'm like, no, it's March, right? Things that are healthy has this stigma of like I said being expensive and being

[00:52] Not very tasty and it's just not true. Something being healthy can be perfectly affordable and perfectly delicious You just got to understand what to do. Yeah, you use that old noggin. The whole point of this series is there's no trick It's just understanding technique. So without giving it all away. Let's make this shall we?

[01:07] So despite the fact that I normally don't eat breakfast, we're gonna start with a new style breakfast by making shakshuka You're gonna start off by dicing one red bell pepper and thinly slicing one sweet onion. Obviously peeled In a large saucepan, toss in three tablespoons or 42 grams of unsalted butter

[01:22] Now once that's hot and bubbling, go ahead and add your bell pepper and your onions Along with four cloves of garlic, which I forgot to add when I was filming this So just let's pretend that that's in there. All right. Thank you. Season that lightly with salt and pepper Salt helps that water draw out of there so it cooks a little faster

[01:36] Now cook that over medium heat. Just until the vegetables begin to soften Then add one teaspoon or two grams of cumin, one teaspoon or two grams of sweet paprika, and half a teaspoon Or one gram of cayenne powder Just let that saute until the spices speak up nice and fragrant

[01:49] Then add 128 ounce can of crushed tomatoes Stir that together scraping the bottom of the pan Now just bring that up to a cauldron bubbling simmer Make little indentions and crack in six whole eggs Be careful not to break the yolk or you want that runny bowl

[02:02] Then just pop that into an oven that's been preheated to 375 degrees Fahrenheit Or 190 degrees Celsius for seven to ten minutes or just until the eggs are set Pull that bad boy out and optionally you can garnish it with a little bit of feta and cilantro

[02:14] Which you'll tack on another dollar to the total of this Shakshuka is great on its own but I personally like it on a nice piece of toast You can use whole rain toast or if you're trying to get ultra-shreddy, Freddy and you can put it on vegetables and it's great like that too

[02:26] Which puts you at around six to seven dollars for two to three servings of food Totally out at three dollars per serving Next up is peanutty pork Yeah, maybe we work on the name First we're gonna make a little stir fry sauce

[02:39] In a small bowl makes together a quarter cup or 60 milliliters of soy sauce Two tablespoons or 30 milliliters of rice vinegar or regular One teaspoon or six grams of granulated sugar And well, you know, this is where I would say five cloves of garlic

[02:51] Uh, but for some reason I keep This is this is I bought this as normal garlic and it just came with like this I don't know what Yeah, anyway great that and then a two-inch knob of ginger also grated Mix that together and add two and a half teaspoons or seven grams of cornstarch

[03:06] Mix that in and you'll sauce Now let's talk about pork So here I have one pound of value-cut pork chops But you can kind of use whatever you want, whatever's in your budget Then just cut those into half-inch little cubes Preheat a large skillet with two tablespoons or 28 grams of neutral tasting oil

[03:21] Over medium-high heat and once that's ripping hot Add in your pork and let that sear for about two to three minutes before tossing To get that nice golden brown color Take that out of the pan then add four diced ribs of celery

[03:33] And one bunch of green onion sliced And constantly stir and cook over medium-high heat A case stir fry Just until it begins to soften and generate a little bit of color Then you're going to add in one Fresno or Serrano chili That's been very finely chopped

[03:45] And if you want to know how I do that Basically I cut off the top Cut around the inside to cut out that membrane and all the seeds And then laid out flat Sliced into very thin strips Is evenly incised as possible Then turn those strips and cut them across

[03:59] To get tiny little cubes Now that's the way I like to do it Lots of people do it differently Don't be mad at me if it's not how you do it All right Go go go yell into a pillow or something I don't know Anyway, add your chili Let that saute for about a minute Add your pork back to the pan

[04:11] Make sure your fire alarm goes off That helps a lot with the flavor development It's really a necessity to do the process in my opinion Finish that off with your stir fry sauce Let it cook for just a few seconds Until it thickens stirring constantly Take it off the heat

[04:23] And then add in about a third to cup Or 55 grams of roasted peanuts That have been roughly chopped Now all there's left to do Is spooning into a bowl Along with some steam rice Or you can absolutely use cauliflower rice If you're watching your carbs Whatever You know, I don't know, I don't know your thing

[04:36] White rice is my weakness So I will absolutely eat 45,000 cups of it Within any given second Now with the total cost of this being around $7 And the fact that it serves two to four people That puts you around $2 to four dollars

[04:48] Per serving Last but not least, it's dinner time So we're gonna make some glazed meatballs Stir with a small saucepan And two that you're gonna add three quarters of a cup Or 190 grams of ketchup Two tablespoons are 35 grams of honey

[05:00] Two tablespoons are 30 milliliters of soy sauce And three tablespoons Or 45 milliliters of the sauce that nobody knows how to pronounce Worcestershire Worse to sure Yes Give that a little mix

[05:12] Place it on your stove top over medium heat Bring it to a simmer and let it simmer For about two to five minutes Or until lightly reduced That's it, that's your glaze Now to make your meatballs You're gonna need one pound of brown chicken Along with three cloves of finely chopped garlic Two thinly sliced green onions

[05:25] And one small beaten egg Season that to taste with salt And pepper if you desire I mean We all have desires Mix that together until thoroughly combined And then with wet hands You're gonna take that ground meat and form it into 12 evenly sized balls

[05:38] Not I'm resisting to make any ball jokes All right, no ball joke Place this on a baking sheet lined with parchment paper And toss in an oven set to 450 degrees Fahrenheit Or 230 degrees Celsius For about 15 to 18 minutes or until all the way done

[05:51] Now while those are going We're gonna make a little charred kale salad And look, I hate kale And this is the only way that I can enjoy it Enjoy it So first strip one bunch of kale of its leaves

[06:05] Heat a large skillet with just enough oil to coat the bottom of the pan Over medium high heat until ripping, ripping hot Toss your kale in batches And just lightly char We're not looking to cook it all the way Just get some nice char all over each leaf Now once it's charred

[06:17] You're then gonna add two to three cloves of garlic grated Into the pan, turn off the heat, season it and taste with salt Hit it with some lemon or lime juice Quickly stir it and then immediately remove from the heat and place in a bowl Now from here you can adjust the seasoning with salt and lime juice as you desire

[06:32] But the whole point is you don't want to cook the garlic all the way through You want it a little bit raw, a little bit still spicy Now at this point your chicken meatball should be done Pull them out, give them a generous brushing of your glaze And then place them back in the oven under the broiler

[06:44] For just a couple of minutes until they get nice and sticky And a little bubbly like so Now to serve this it's very simple Get a nice little plate Obviously you can put a little shmere of yogurt or sour cream Or any sort of like creamy tangy little fang

[06:56] Along with your meatballs, In your charred kale salad And that's a beautiful way to end the night Now the grand total of this comes up to $7.44 And with it serving two to four people That puts it at two to four dollars per serving

[07:08] Hot dog is a glizzy Meatball is a gap Gap meatball 2020 Let's go We got a breakfast, we got a lunch And we got wait no Breakfast lunch Din din

[07:20] This is this many calories This is this many calories And this is that many calories Why am I saying it like that? Why am I using that language? That's because I haven't calculated it yet So pray for me that it is in a safe zone

[07:32] So a lot of you don't know this about me But when I was about 16 This is not going to be a sob story But when I was about 16 I lost over a hundred pounds So I know a little bit about dieting And I could tell you that all this stuff

[07:44] Fulls into a pretty safe category Whether you're dieting Or you just want to eat foods that are better for you This is a fine dining start Woo! Chakshuka You've got the soft egg Running yolk idly

[07:56] Assuming you don't let it sit like I did The sauce is a little spicy We've got some sweetness A little bit of tartness To crunch the toast Great for summer or it's great for winter It's hardy yet white This is like a standard takeout When you eat this You're going to be taken back

[08:08] To all the moments you've ever gotten In Chinese takeout You do And envelops you this Despite that It doesn't come with all the like Unhutly things that are typically would have in there It's lower calorie

[08:21] Bop, bop, bop, bop, bop Not that we care about calories Maybe you do Now chicken meatball Right That does sound very nice No No it doesn't Yet

[08:33] I can't even sitting for a little bit You've got this sort of like Beautiful almost barbecued glaze And a stark white juicy inside A little bit of yogurt Oh wow that is so much better with the yogurt Some unsuspecting bystander

[08:47] You're dining table I'm just going to see this and go Oh it looks all right I don't know how people are chicken meatballs You're going to put it in their mouth And they're going to be like BOOOOO Because it's so good They'll be electrified

[09:00] To save them Let's talk about the kale fiasco I hate kale More than anything This is the only way that I can eat it Right When you char it like this You get rid of that bitter quality It's nice

[09:12] It's got some new smoky notes to it Smells like he can fresh off the barbecue It's toothed, some still It's tart, garlicky This is the only way I will ever eat kale And if you don't like kale

[09:24] This is your way to save yourself Anyway All this stuff collectively comes together At this price In this calorie level This is the ultimatum of helping meals

[09:36] But cheaper Yeah But do you want to know what else is Healthy yet beautiful B-roll B-roll

[09:50] B-roll

[10:14] So we made a breakfast A lunch and a dinner This is just the first of many I want to explore this topic a little more But I want to hear what you guys have to say about it So if there's something in particular You want to see on butt cheaper Or something healthy

[10:26] You want to see in combined with that Whatever These are two Starbucks that are very important to me A lot of people need help with this And I have the information But I want to know exactly what you want So let me know in the comments below I mean that's really it Healthy meals

[10:38] And they're affordable And they see me This goes to show that with a little bit of care And a little bit of technique There isn't really a difference between something That is healthy And flavorful And expensive It really just comes down to your own creativity That's all that matters

[10:51] Papa love you So with all that said If you enjoyed this video Or you learned something Leave a like, subscribe And I will see you next time There's no cabinet So Bye

[11:14] You