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My Go-To Healthy Meals
🕑 Added 2019-08-02 17:33:04 +0000 UTCJuly bonus video as requested per you guys! How would you rate my food?
I'm sorry the shots aren't as pro as most videos I kinda barely have time to cook in a month much less set up lighting and angles for every meal but I hope it was appetizing and inspiring nonetheless. Jack and I are looking at rentals though and once we have a kitchen where I can fit a tripod without having to perform acrobatics to reach the stove around it I'll gladly make more recipes for you.
My main incentive was to inspire you to eat healthier so you tell me if I accomplished that.
I don't really count calories anymore just guesstimate and try to get enough protein to function - other than that I eat what I want with emphasis on actual food over candy. I also eat a pizza/week but I balance it out with healthy meals like these making it overall a very healthy diet. I think we all know what foods are healthy and what we need to eat more of - but above anything else I recommend eating foods that make your body feel good.
Main meal confusion - My main meals are either lunches or dinners or both if I'm very hungry. It just depends how early in the day I get hungry but I wake up around 3PM so if I have breakfast I'll usually have that by like 6PM. If I'm super hungry by 11PM I'll have lunch or a late breakfast, otherwise I might just have a little snack until dinner. Or I'll have a snack for dinner if I had a big lunch and I'm not really hungry come 4AM. On filming days I'm busy between 10PM (getting ready) and 4AM so no eating happens there which is why you hear my tummy getting progressively louder towards the end of the outtakes. My eating is very flexible that way so I cook when I have time.
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Recipes in written format:
BANANA NUT PROTEIN BREAD
Toast 2 slices of protein bread. Let it cool a little. Spread about 1.5 tablespoons of hazelnut butter on each slice - basically as much as you can get away with before it runs down the edges. (Yes, you can use other nut butters, it just won't taste as good.) Slice up a banana and arrange the slices on your bread slices. BOOM breakfast done
BREAKFAST YOGURT BOWL
Add approx. 3/4 cup of plain Greek yogurt to a bowl big enough to fit a mountain of toppings. Add 2 tsp of honey or coconut blossom syrup and about 1 Tbsp of chia seeds and mix well. Top yogurt with at least two types of cut up fruit and at least of type of chopped nuts. Besides apricots, grapes and hazelnuts I also like to use mango, apple, papaya, berries, oranges, kiwi, walnuts, pecans, brazil nuts, cashews, almonds - anything that's in season and therefore cheap or happens to be on offer at the grocery store. You could also use frozen fruit and just let it thaw for a bit before digging in. If you don't have nuts but have nut butter, you can mix a tablespoon of that into the yogurt. It'll make it more satisfying with a little more fat in the dish.
OVEN ROASTED VEGETABLES
This is great for using up any leftover vegetables. Just cut anything you have into bite size chunks. (Copied from script) Consider the cooking time of different vegetables - onions cook very fast, just quarter them or some shit. Cruciferous veg takes slightly longer, but not that much so leave them about the same size. Most types of squash take a little longer than that, cut them slightly smaller. Potatoes are a little tougher - smaller yet. Sweet potatoes... really need to be shown who's boss cause they're in no rush to get done. Mushrooms you virtually can't overcook. Cherry tomatoes - leave them whole, trust me. (C/end) Preheat your oven to 225°C/440°F. Spread your cut up vegetables on a parchment paper lined baking sheet, salt generously and season with onion powder - and smoked paprika if you have it. Add 2-3 tablespoons of cooking oil (depending on how much veg you're cooking) and mix with your hands to coat all the vegetables in the oil and spice. At this point, add whole fresh herbs if you wish. Bake for 20-30 minutes (medium rack) or until golden. Serve with literally any other dish except maybe salad that's too much fiber on one plate. Goes with any meat, fish, starch - you name it.
HEARTY MINCE STIR FRY
Take a few smallish carrots (or one large one) and one medium onion and cut them into little pieces like you would for a stir fry. Add 2 Tbsp of cooking oil to a frying pan and stir fry onions and carrots on high heat for about 4 minutes. Add 1/2 pound of ground beef/pork/whatever, salt and pepper generously and break it up to stir fry with everything else. Add 2 sprigs of fresh rosemary and cook about 5 minutes until done. Serve over any starchy side dish and enjoy an affordable, satisfying meal. Makes two servings
EGGPLANT PIZZAS
Take one medium eggplant and cut into 1cm / 1/3 inch slices which you want to spread on a baking sheet lined with parchment paper. Preheat oven to 225°C/440°F. Spread tomato paste on all the slices until covered, then salt generously and season generously with garlic powder. You can also use onion powder and dried herbs, but the garlic powder is essential. Crumble some feta cheese onto your eggplant slices - anything between 3-5 ounces (about 90-150 grams) should do. Add freshly cracked black pepper to taste (I like lots it's my favorite spice). Add a few pumpkin seeds to each slice and bake for 20-25 minutes (medium rack) or until cheese is a little browned. DONE. Take them out. Eat them. This is usually one serving.
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I hope you enjoy my meals and feed yourself well you deserve it :)
Comments
Joshua M. Murphy
I just finally got around to watching this... and I realize now that I should've eaten something substantial before doing so. The pacing was perfect for this type video, and everything looked/sounded absolutely ridiculously spectacularly delicious. As for the Greek type theme... it's fitting, considering how much their style of food is built on simple, fresh, ingredients. It's also delicious. Just about the only thing I'd throw in as an idea to try... roasting your own garlic. Toss a clove in with those vegetables... or a whole head (and then mix a clove of it into the tomato paste, alongside some fresh basil, for those eggplant pizzas). And, for storing it, submerge it in olive oil. It'll keep Now... to go find something tasty (and hopefully appropriately healthy) to eat... Edit: Added note, I tend to roast my whole garlic heads with some olive oil at 180C/350F (which's below the smoke point of a good EVOO, so it doesn't become cancer incarnate) and then submerge in a jar of olive oil in the fridge for a day, then move to the freezer.. where it should keep for a couple months, if it ever lasted me that long... usually... 2 weeks-ish. Including the olive oil, which ends up going in/on all kids of things.
Kody_Richard
Getting up at 3 PM how relatable. These look delicious I'm definitely going to try making some of them.
