Ultra Easy Healthy Meals | But Cheaper

ah yes, the most common thing I hear, oh,

healthy

food is expensive and doesn't taste good, no, I think it's time we go back to this thought and change, okay, so we'll go back to episode two, but not to three, why can I? I never remember this. I don't remember the names of the people. The numbers. I don't know the months in order. That's really true. I'm ashamed of it. This is the first time I've said it and I can't wait to hear it. they made fun of now people are going to call me like hello josh, you know what's coming after february and I'm like no, that's right, things that are

healthy

have the stigma of, like I said, being expensive and not very tasty and It's just not true. something that is healthy can be perfectly affordable and perfectly delicious, you just have to understand what to do, you have to use that old head.

The point of this series is that there is no trick, it's just understanding the technique, so without giving everything away, let's do this despite the fact that I don't normally have breakfast, we will start with a new style of breakfast by making shakshuka. We'll start by dicing a red bell pepper and thinly slicing a sweet onion, obviously peeled, into a large saucepan and add three tablespoons or 42 grams. of unsalted butter and once it's hot and bubbly, add the bell pepper and onion along with four cloves of garlic that I forgot to add when I was filming this, so let's pretend that's there, thanks.

Season that lightly. with salt and pepper the salt helps the water come out of there so it cooks a little faster now cook that over medium heat just until the vegetables start to soften then add 1 teaspoon or 2 grams of cumin 1 teaspoon or 2 grams of sweet paprika and half a teaspoon or 1 gram of cayenne powder, just let sauté until the spices become nice and fragrant, then add 1 28 ounce can crushed tomatoes, stir and scrape the bottom of the pan, now just take it to a cauldron over low heat, make small indentations. and crack six whole eggs, be careful not to break the yolk or if you want that runny kid, just put it in an oven that has been preheated to 375 degrees Fahrenheit or 190 degrees Celsius for seven to ten minutes or just until the eggs are set . that bad boy and you can optionally garnish it with some feta and cilantro which will add another dollar to this shakshuka's total.

It's great on its own, but I personally like it on good toast, you can use it whole. grain toast or if you're trying to get an

ultra

shreddy freddy and you can put it on vegetables and it's great that way too, which puts you around six to seven dollars for two or three servings of food, for a total of three dollars per serving a continuation. above is pork with peanuts, yes, maybe let's work on the name first, let's make some stir fry sauce in a small bowl, mix together a quarter cup or 60 milliliters of soy sauce 2 tablespoons or 30 milliliters of rice vinegar or regular 1 teaspoon or 6 grams of granulated sugar and well, you know, this is where I would say five cloves of garlic, but for some reason I keep this.

I bought this as normal garlic and it came like this, I don't know what. Yeah, anyway, grate that and then a two-inch nut of ginger also grated, mix it all together and add two and a half teaspoons or seven grams of cornstarch, mix that and your sauce. Now let's talk about pork, so here I have a pound of cut value. pork chops, but you can use whatever you want, whatever your budget, then simply cut them into half-inch cubes, preheat a large skillet with two tablespoons or 28 grams of neutral-flavored oil over medium-high heat, once is very hot, add your pork and let it brown for about two or three minutes before mixing it in to get that nice golden brown color.

Remove from the pan, then add four diced ribs of celery and a bunch of sliced ​​green onions and stir constantly and cook over medium-high heat. Heat also known as stir-fry until it starts to soften and generate a little bit of color, then you will add a fresno or serrano chile that has been chopped very finely and if you want to know how I do it, I basically cut off the top. cut around the inside to cut away the membrane and all the seeds and then lay it flat, cut it into very thin strips of the most uniform size possible, then twist those strips and cut them into small cubes, that's how I like it. to make it, a lot of people do it differently, don't be mad at me if that's not how you do it, okay, go, scream into a pillow or something I don't know anyway, add the chili, let it sauté for about a minute.

Return the pork to the pan, make sure the fire alarm goes off, that helps a lot with flavor development. In my opinion, it's really a necessity for the process. Finish with the sauté sauce, let it cook for just a few seconds until thickened. Stirring constantly, remove from heat and then add about a third cup or 55 grams of coarsely chopped roasted peanuts. Now all that's left to do is place it in a bowl along with some steamed rice or you can absolutely use it. cauliflower rice if you're watching your carbs, whatever you know, I don't know, I don't know what you like, white rice is my weakness, so I will absolutely eat 45,000 cups any second with the total cost of this.

It costs about seven dollars and the fact that it serves two to four people, which gives you between two and four dollars per serving. Last but not least, it's time for dinner, so let's make some glazed meatballs, stir them up with a small saucepan, and that's it. I'm going to add three quarters of a cup or 190 grams of tomato sauce, two tablespoons or 35 grams of honey, two tablespoons or 30 milliliters of soy sauce and three tablespoons or 45 milliliters of the sauce that no one knows how to pronounce, where Chester Science thought yes, give him that. a little bit of mixture, put it on the stove over medium heat, bring it to a simmer and let it simmer for about two to five minutes or until it reduces slightly, that's it, that's your glaze.

Now to make the meatballs you will need a pound of soil. chicken along with three finely chopped cloves of garlic, 2 thinly sliced ​​green onions and 1 small beaten egg, season to taste with salt and pepper if desired, I mean we all have desires, mix everything until well combined and then with Your hands will be wet. I'm going to take that ground beef and shape it into 12 balls of the same size. No, I resist making jokes about balls. Okay, no balls joke. Place this on a baking sheet lined with parchment paper and put it in a 450 degree Fahrenheit oven. or 230 degrees Celsius for about 15 to 18 minutes or until fully cooked now all of that is going to make a little charred kale salad and look I hate kale and this is the only way I can enjoy it so first throw a bunch of kale with its leaves hit a large skillet with enough oil to cover the bottom of the pan over medium high heat until it breaks down, hot, throw the kale in batches and lightly charred, we don't intend to cook it all, just get a nice little char on each leaf now, once it's charred you will add two or three cloves of grated garlic to the pan, turn off the heat, season with salt and add a little lemon or lime juice to it, stir quickly and then immediately remove from heat and place in a bowl.

From here you can adjust the seasoning with salt and lemon juice as you like, but the point is that you don't want to cook the garlic completely. a little raw a little still spicy now at this point the chicken meatballs should be ready take them out brush generously with your glaze and then place them back in the oven under the broiler for just a couple of minutes until they are nice and sticky and a little bubbly like this, now to serve this is very simple, get a nice small plate. Optionally, you can put some yogurt or sour cream or any kind of creamy, tangy thing along with the meatballs and the chard and kale salad. and that is a beautiful way to end the night, now the total total amounts to seven dollars and forty-four cents and with this serving two or four people, which puts it between two and four dollars per serving of hot dog is a brilliant meatball is a gap cat meatball 20 20. come on, we have breakfast, we have lunch and we have to wait, there is no breakfast, lunch, din din, these are so many calories, these are so many calories and these are so many calories, why do I say it So?

Because? I'm using that language because I haven't figured it out yet so please pray for me that I'm in a safe zone so a lot of you don't know this about me but when I was 16 and this is not going to be a It's a sad story, but when I was 16 I lost over 100 pounds, so I know a little about diets and I can tell you that this all falls into a pretty safe category, whether you're on a diet or just want to eat foods that are better for you , this is a good shakshuka to start dinner with, you have the egg yolk soft and runny, ideally assuming you don't let it sit like I did, the sauce is a little spicy, we have some sweetness, a little acidity, the crunch. of the toast is great for summer or it's great for winter, it's filling, but it's like a standard takeaway.

When you eat this, you will go back to all the times you have had Chinese takeaway, eat it, it envelops you like this despite it. It doesn't come with all the unhealthy stuff you'd normally have in there it's low calorie blah blah blah blah not that we care about calories maybe now you'll flavor it like chicken meatball right that doesn't sound very well, no, no, no. They haven't been sitting for a while yet, we have this beautiful almost roasted glaze and a juicy white inside some yogurt, oh wow, that's so much better with yogurt, some unsuspecting passerby at your dining room table is going to see this and They will say oh, it looks good, I don't know how I feel about the chicken meatballs that they are going to put in their mouth and they will say because it is very good.

I'll be electrified to say the least, let's talk about the kale fiasco. I hate kale more than anything. This is the only way I can eat it well. When you char it like that, you get rid of that bitter quality. It's nice, it has a new smoky flavor. notes it smells like you just came off the barbecue it's clove a little it's still sour with garlic this is the only way I will eat kale and if you don't like kale this is your way to save yourself anyway all this stuff in set together at this price at this calorie level, this is the ultimatum of healthy but

cheaper

meals

, yes, but do you want to know what else is healthy and beautiful?

So we prepared breakfast, lunch and 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 that you want to see but

cheaper

or something healthy that you want to see and combine with that, whatever those two are. Topics 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 it, they're healthy, affordable

meals

. and you see, this just goes to show that with a little care and a little technique there really is a difference between something that is healthy, tasty and expensive, it all comes down to your own creativity, that's all that matters. Dad I love you, with all that said, if you liked this video or learned something, leave a like, subscribe and I'll see you next time, there's no cabinet, so bye.