Latest / Blush / I Researched Why Some People’s Weight Never Fluctuates — Here’s What They Eat

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I Researched Why Some People’s Weight Never Fluctuates — Here’s What They Eat · Blush

• 0:00
  My weight tends to fluctuate a lot, which.
• 0:02
  Apart from being annoying like who wants to change pant sizes
• 0:05
  constantly? Turns out to also.
• 0:07
  Not be very. Good for your health.
• 0:09
  Based on the research I did, it can.
• 0:11
  Really cause a lot. Of metabolic health issues.
• 0:13
  That can really. Affect your thyroid insulin
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  sensitivity. But most importantly, studies.
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  Show that it can cause a lot of visceral fat accumulation which
• 0:23
  is quite bad for your cardiovascular health.
• 0:25
  So I did a bunch of research into what people who have
• 0:29
  consistently in weight patterns do.
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  Differently. More.
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  Specifically what people? Who are consistently.
• 0:35
  Fit do. Differently and I developed some
• 0:38
  really fun. Recipes for us.
• 0:39
  Based on that information. So let's get into it.
• 0:47
  The first thing we're. Going to do is bring a.
• 0:49
  Pot of water to a boil because we're making.
• 0:53
  Pasta. Yum Yum Yum.
• 0:55
  So let's get to that. OK, while we wait for the water
• 1:05
  to boil. I wanted to make a quick oolong.
• 1:08
  Tea actually haven't had. Oolong tea since I don't know,
• 1:13
  maybe when I was 22 I used. To do so much.
• 1:15
  Research into things that can help you lose weight and.
• 1:19
  Apparently oolong tea is really good for fat.
• 1:21
  Oxidation. I came across it in my.
• 1:23
  Research about what people with healthy relationships with.
• 1:27
  Food do differently wait. Actually quick.
• 1:30
  Side note, OK, let me grab the water.
• 1:32
  OK so I was watching this TikTok.
• 1:34
  I love how we're. Already tangenting, but we're on
• 1:36
  a tangent. I watched this TikTok.
• 1:40
  I think it was literally last night.
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  Where this guy a very like big tik toker.
• 1:45
  I can't remember his name. Was saying this is.
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  Bergamot. By the way, I just thought it
• 1:48
  would be fun to add a little bergamot.
• 1:51
  Peel to this also. It's bergamot.
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  For some reason I say bergamot. I just can't say.
• 1:57
  It correctly, but whatever. Who cares?
• 1:59
  I'm just going to add a tiny bit of the.
• 2:01
  Peel to this 'cause I feel like that could be good.
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  He was. Saying that you shouldn't call
• 2:07
  it a. Relationship with.
• 2:08
  Food, because food isn't like. A human and we're human beings,
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  and so it doesn't make sense to. Call it a relationship with
• 2:17
  food, he. Don't mind me just spilling
• 2:19
  water everywhere, that's cool. He said that we should call it
• 2:22
  our perspective. On food and I thought that was
• 2:25
  kind of interesting. Anyway, I came across it while
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  doing research on. What people who are.
• 2:31
  Consistently fit, do differently and.
• 2:34
  Spoiler alert, what they. Truly do differently other than
• 2:38
  getting a lot of protein, getting a lot of.
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  Fiber yadda yadda yadda. Is that they have a very healthy
• 2:44
  perspective on food or? We can just say a relation.
• 2:48
  Up with food? Who cares?
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  I don't care what words we use. What I care about is actually.
• 2:53
  Getting there, you know what I mean, OK.
• 2:55
  While we wait for that tea to steep, let's make our pasta
• 2:58
  sauce now. I.
• 2:59
  Wanted to make a. Pasta sauce like this for so
• 3:03
  long. It's a gojujiang creamy sauce.
• 3:07
  Think something analogous to a vodka sauce, but with.
• 3:11
  Gojujiang, I've never made this before.
• 3:14
  It could turn out to be dog shit, but I.
• 3:16
  Really think and hold that. It'll be really good.
• 3:19
  And we'll see you. Together, let's start.
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  With I had one. Cup of raw cashews.
• 3:25
  Soaking so well. OK, I.
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  Feel like I got most of the cup. Into the blender and then.
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  One clove of garlic. I'm going to do 3 pitted
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  Mitchell dates just to balance out the flavors.
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  I don't know. I really don't know what I'm
• 3:44
  doing here. Like I'm.
• 3:46
  I'm actually really worried this.
• 3:47
  Is going to turn out. Bad but.
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  I don't know. I mean if it does it.
• 3:51
  Does right, we've still. Had fun together.
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  But the reason? I'm doing this.
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  Is the biggest. Thing I came across in my
• 3:59
  research. Is that people who tend to be
• 4:04
  consistently. Fit.
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  Eat well and that. Doesn't mean just.
• 4:08
  Eating healthy. I mean, they eat carbs, they eat
• 4:11
  fat, they don't have a ton of food rules they eat.
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  In a way that's sustainable. The reason that.
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  The rest of us. Fluctuate and weight so much, or
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  at least I can speak for myself. By the way, I'm doing 3
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  tablespoons. Of this go Chu.
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  Chang but the reason that a lot of people fluctuate and weight.
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  So much is that we deprive ourselves of.
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  Everything that we. Like for a while because we have
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  this. End game like.
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  Most people are really. Good at losing weight, almost no
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  one is good at maintaining. A weight that they're happy.
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  With and then what? Happens is each time that you.
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  Start to gain weight again your body.
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  Raises the set. Point yadda yadda yadda.
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  But anyway, these people. Eat in a way that's sustainable.
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  I'm going to do 1 tablespoon of white miso.
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  Probably should have used a clean.
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  Measuring spoon for that. But.
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  It's over now. Nothing I can do about it now
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  and then I am going to get a clean measuring spoon and some
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  soy milk. The other thing that.
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  They do, really. Differently is they
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  consistently. Have a lot of.
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  Protein and not in a. Like diet culture?
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  Like Oh my God, I have to guzzle protein kind of way.
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  They just do which does help with a lot.
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  Of the hunger hormones in your brain.
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  So I'm going to do 1 tablespoon at. 1st of.
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  Nutritional yeast and one tablespoon.
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  Actually, let's do. 2 of tapioca starch.
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  And then just One Cup of soy milk.
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  I think that's it. I'll adjust the recipe.
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  If need be I might add more soy milk honestly.
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  But I think this is a good. Starting point I'm.
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  Also so excited for Ozzy to eat this because his favorite food
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  is pasta. And you know what?
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  Ozzy is an example of someone who is consistently fit even
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  though he doesn't even consistently exercise.
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  I mean, he consistently walks a lot, but he's not like.
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  Out in solid. Core killing himself like I am
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  everyday. And he eats pasta.
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  Almost every single day. So he's in the background right
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  now into the bike riding motion. He wants you to know that he
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  rides. The bike.
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  All the time. I'm going to go get the cap for
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  this I keep. The blender cap in the fridge
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  now, ever since Maggie Gate 2025.
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  I'm not about to. Take any risks, all right.
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  Our water is also. Boiling.
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  So I'm going to throw the pasta in.
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  I'm going to do. Rigatoni because I'm just.
• 6:39
  Craving Rigatoni and I think. It's going to look really
• 6:41
  pretty. With the goji Gen. cream sauce.
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  I don't know. We'll see together.
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  OK, let's see how the sauce is. Yeah, OK.
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  I'm going to give it to Ozzy Hold.
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  On yeah. Oh fuck.
• 7:09
  Me. That's so good Oh my God.
• 7:13
  OK, I'm. So excited about this.
• 7:17
  OK, this tea has. Definitely been over steeping
• 7:20
  but that's fine. I'm so excited to have some.
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  By the way, how cool is this? It's great for a single serve
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  tea situation. I got it on Amazon, I'll link.
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  It Yeah, this. Is too hot for me to drink.
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  No, I like, I'm not going to burn myself on camera.
• 7:40
  I can wait for this. OK, so in my research I found
• 7:44
  that. People who have.
• 7:45
  Consistently stable weight. Patterns eat a lot.
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  Of protein and fiber. Specifically, they get.
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  Over 25 grams. Of fiber per day, which is so.
• 7:54
  Important for your metabolic. Health, especially soluble
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  fiber. What happens when you eat
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  soluble fiber is your gut bacteria ferments that soluble
• 8:04
  fiber, AKA the prebiotic fiber. And it produces.
• 8:07
  Short chain fatty acids. And the short chain.
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  Fatty acids? Really.
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  Affect your hunger signaling. They affect your GLP one.
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  Your I think it's like. Pyy and a few.
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  Other hunger hormones and basically just really.
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  Fix your metabolic health from that standpoint.
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  Protein we also know. Really affects the tiety.
• 8:27
  So yeah, 5 like 25 plus grams of fiber and between like 70.
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  To something grams of protein in a day, so the meal I've
• 8:37
  designed. Is if it serves 2 people, which.
• 8:41
  Apparently, Trot GBT thinks it's enough to.
• 8:43
  Serve two people I. Might eat it all by myself, but
• 8:46
  that's neither here nor there. Sorry Aussie, I did.
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  The math and it. Would come out if it serves 2
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  people. Would come out to 26.
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  Grams of fiber and. 60 grams of protein per person, which?
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  Like how exciting, but the other.
• 9:00
  Thing is, they don't just get all these nutrients they.
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  Also, they're eating things that are really.
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  Satisfying. So they're eating.
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  Carbs. They're eating a lot of creamy
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  foods, a lot of layered textures, and they're getting a
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  lot of. Crunchy foods, which apparently
• 9:16
  are super super. Satisfying.
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  So I had an idea for the. Salad.
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  It's actually inspired by the salad that I.
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  Had when I was in SAN. Francisco It's a Burmese salad
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  called tea leaves salad and the way that it's.
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  Presented. Is like a big plate of lettuce.
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  And sometimes tomatoes. We're not going to do tomatoes.
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  Because. Because I love.
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  Tomatoes so much that I like them to be the.
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  Star of their own show, basically.
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  Like there are a lot. Of things that I won't add
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  tomatoes to anyway. We're going to do a play on that
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  salad. We had served with like in a big
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  plate of lettuce with the dressing I guess is like tea
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  leaves mixed with. Some things and then there's a
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  lot of crunchy elements. There's peanuts and I don't
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  know. Like fried garlic and fried rice
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  bits. Or something, I don't remember
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  what. All the crunchy.
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  Bits are we're. Doing it quite differently, but
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  it is. Inspired by that salad,
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  actually. The place where I had it.
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  I didn't like the salad that much and it was literally like
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  an award-winning. Salad but I.
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  I found it to. Be a little bit too.
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  Greasy for my taste. We're going to do kind of a
• 10:34
  Thai. Version of it though, so I'm
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  just crushing up some peanuts right now to.
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  Set aside. Maybe my tea is ready to drink
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  now because she's thirsty. Yummy.
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  Now I'm burning my mouth. I do like that a lot.
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  I. Like the bergamot peel in there.
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  Am I pronouncing that correctly? I never know.
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  And these are just dry roasted. Peanuts, by the way.
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  OK, that seems pretty. Good.
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  I'm just going to put them in a bowl so I can crush up some
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  other stuff now. So I have these crispy
• 11:15
  chickpeas. You can also make crispy
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  chickpeas yourself. You just roast them in an oven
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  for a. While but I have.
• 11:21
  These sitting around, honestly, they like.
• 11:23
  Legit could be. Oh, they expired three years
• 11:26
  ago. Great.
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  So we're going to eat them. I mean I.
• 11:30
  Think they're fine. It's a pretty.
• 11:32
  Shelf stable product but I thought it was time to get rid
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  of them. The reason I wanted to add
• 11:37
  chickpeas and I'm also doing. This crispy dry roasted.
• 11:42
  Edamame is because I want more protein and fiber in the salad
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  rather than doing, you know, a lot.
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  Of the other crispy. Elements.
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  That people do like. Instead of adding a bunch more
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  nuts which are great. I'm not poo pooing on nuts at
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  all. I just thought that this.
• 11:58
  Would be a nice addition for getting that soluble fiber and
• 12:01
  also the protein in because the protein from our salad, it
• 12:04
  really is coming from these. Dried legumes.
• 12:08
  So let's do the edamame. I just.
• 12:10
  Bought this the other day so. It has not expired.
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  Yeah, yeah. Yeah, I love that.
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  For us. These ones are really.
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  Easy to crush the. Peanuts are.
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  By far the hardest quick tea break.
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  I think that. Tea could be really nice with a
• 12:30
  slash of soy milk in it too, but I'm not going to do it right
• 12:34
  now. I'm going to do these Corn Nuts
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  is. That what they're.
• 12:38
  Called corn nuts. I don't know, it's dried crispy
• 12:41
  corn. I've actually never eaten this
• 12:43
  before. I think.
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  It's made of Peruvian corn though, which is bigger corn
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  pieces. Oh yummy.
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  Wow that's really good. I don't like.
• 12:56
  Popcorn at all, but this is quite good.
• 13:01
  This is. Actually really fun.
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  You should do this. The next time you get in a fight
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  with your boyfriend and really take the aggression out and then
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  the last thing. I'm going to do is this.
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  Freeze dried natto also. Very crispy, but it's a.
• 13:19
  Very pungent flavor, so I wanted to do it last and.
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  Keep it separate because I don't think Ozzy would like it.
• 13:26
  It's if you've. Never had natto.
• 13:29
  It's a very pungent flavor. I know I already.
• 13:32
  Said that, but it's worth repeating, so yeah, like.
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  I can smell it. I almost feel like you're going
• 13:38
  to be able to smell it through the camera.
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  That's how intense it is. So we're just going.
• 13:42
  To do that and put it aside, I'm going to eat one out though.
• 13:46
  Also I have. Gojujang all over my hands and
• 13:48
  it's getting everywhere now and it also kind of looks like I'm
• 13:50
  bleeding, so that's fun for me. Anyway, it's time to strain the
• 13:53
  pasta, so I'm going to dump. I guess I'll.
• 13:56
  Dump it out and. Keep the water.
• 13:58
  You definitely want to keep some of the water.
• 14:01
  Because we're going to use it with the sauce to.
• 14:03
  Thicken everything up. OK for the salad.
• 14:06
  We're going to do. A bit of a tie twist on the tea
• 14:10
  leaf salad. I mean, it really isn't the.
• 14:12
  Tea leaf salad. It's just.
• 14:13
  Inspired by that. I'm going to call this a lime
• 14:16
  leaf. Salad because we're using.
• 14:18
  My. Spicy Thai green.
• 14:22
  Dressing that has lime leaves in it.
• 14:25
  I made this for, I want to say the October 2025 Blush kitchen
• 14:32
  but. You don't have to go.
• 14:33
  Back and look at. It the ingredients were a half a
• 14:37
  cup of pitted madrule dates, 1/2 a cup of water, 3 cloves garlic,
• 14:41
  1/4 cup of tamari, 3 Thai green chilies.
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  A whole bunch of cilantro show juice of 1 lime.
• 14:51
  Which is roughly 2. Tablespoons, one tablespoon of
• 14:56
  dulls and 1 lime leaf. So I'm going to use romaine for
• 15:00
  the. Salad so I'm.
• 15:01
  Just going to chop. That up added to this wool.
• 15:04
  And I'm also. Going to do.
• 15:07
  Sugar snap peas. In the base.
• 15:11
  And then? The idea is I'm going to toss
• 15:13
  that with the dressing. And a little extra lime juice.
• 15:18
  Because I'd like it to be really, really tart.
• 15:21
  But then. That dressing has no fat in it.
• 15:24
  So all of the fat is really going.
• 15:26
  To come from all our crunchy toppings, the fat and the
• 15:30
  protein and most of the fiber really.
• 15:33
  I mean the sugar snap peas have a little bit but not.
• 15:36
  Like such a crazy. Amount and like you.
• 15:39
  Can get the salad ready, but you shouldn't.
• 15:41
  Toss it all. Until you're ready to eat,
• 15:44
  because we want the crunchy bits to stay crunchy.
• 15:48
  And for the sugar? Snap peas.
• 15:50
  I'm just. Cutting them on a bias, AKA
• 15:53
  diagonally. So that.
• 15:55
  They get more flavor in the crevices.
• 16:04
  I love a. Raw sugar snap peas so much.
• 16:09
  I think they're. One of the most underrated
• 16:11
  things like I if you're ever doing a crudite.
• 16:14
  Kind of plate. Or, you know, just like serving
• 16:16
  hummus or some kind of dip with. Veggies.
• 16:18
  Whatever. Trust.
• 16:20
  Me. Throw in some.
• 16:22
  Sugar snap peas. So good, so good.
• 16:25
  Like take away the celery. No one likes the celery.
• 16:29
  Also take away the. Raw broccoli.
• 16:31
  I'm sorry. But like who is?
• 16:32
  Using raw broccoli to dip into things like that's just not
• 16:36
  good. Sugar snap peas on the other
• 16:38
  hand. Very good.
• 16:40
  I also think if you take. A bunch of radicchio.
• 16:44
  And ondives and just cut like if you take like the bunch of.
• 16:48
  Ondive and just quarter. It lengthwise.
• 16:51
  That's also really. Stunning crudite.
• 16:55
  Now I've spent many sleepless nights thinking about how I
• 17:00
  want. To.
• 17:02
  Design the. Salad.
• 17:04
  Like how I want to. Plate it to look.
• 17:06
  Good. And I came up with an idea in my
• 17:08
  head and I'm really worried it's going to taste.
• 17:10
  Like look like shit. We'll see.
• 17:13
  I also thought about adding. Cucumbers to this.
• 17:15
  But honestly? I think it could be really
• 17:17
  really good, but if you do it, I think you should salt the
• 17:19
  cucumbers first so that they release.
• 17:21
  Some of their moisture. Because I worry that if you
• 17:23
  just. Add it in like this, that's just
• 17:25
  going to make the. Whole thing soggy and it's very.
• 17:27
  Important for the salad to stay crunchy.
• 17:30
  I'm also going to go. Pretty aggressive with the
• 17:32
  dressing, which is quite. Spicy, which also reminds me I
• 17:37
  never liked. Spicy food as a kid.
• 17:40
  But then in college. I think I read that spicy food
• 17:44
  raises your metabolism so I was like.
• 17:46
  Amazing, I'm going to start eating spicy food now.
• 17:49
  Now I actually. Authentically, genuinely like
• 17:51
  spicy food. But another thing that I think
• 17:53
  people who have a good perspective on food do
• 17:56
  differently. Is they don't eat things that
• 17:58
  they don't like. Just because someone said that
• 18:01
  it's like either good for. Them or will make them thinner
• 18:04
  or something like that. You know, like I think their
• 18:06
  lives don't. Revolve around what they should
• 18:08
  do. They do what actually
• 18:10
  authentically feels. Good to them, but now I really.
• 18:13
  Do like spicy? Food within reason, you know?
• 18:17
  I don't like to be physically uncomfortable, you know, Looking
• 18:20
  at this, I almost wonder if I should.
• 18:22
  Just leave it like. No, I'm going to toss it.
• 18:25
  I'm going to toss it. But if you love salad, I think
• 18:28
  one thing you should really own is a good pair of kitchen tongs.
• 18:30
  Because there's just no better way.
• 18:33
  To toss a salad. Also, this isn't a mixing bowl,
• 18:36
  so it's not. The ideal vessel.
• 18:39
  To be doing this in but that's fine.
• 18:43
  Oh this smells so good. You don't have to add the extra
• 18:46
  lime, I'm just. Really in a tangy.
• 18:48
  Era where I just can't get enough Tang.
• 18:52
  But for most people, I would say the.
• 18:53
  Dressing is probably tangy enough.
• 18:57
  OK, one last thing we're going to do.
• 18:58
  For this salad. Is fry some garlic?
• 19:01
  Please don't mind how dirty my frying pan is.
• 19:05
  I. Wish I had an excuse.
• 19:08
  I really don't. Apparently I do not know how to
• 19:10
  clean this thing, so I'm going to use a mandolin to get Really.
• 19:13
  Thin slices I. Am wearing my.
• 19:15
  Protective gloves if you. Use a mandolin please.
• 19:18
  Please, please wear protective gloves.
• 19:21
  Also. Yeah, that's pretty hot.
• 19:23
  That's pretty fucking hot, just ready to go.
• 19:26
  I'm going to do one more because it smells so good.
• 19:35
  Also I am. So hot.
• 19:37
  Like I need to start filming this in a bikini.
• 19:39
  Apparently because every time. I film this.
• 19:43
  I got so hot. I'm also probably over crowding
• 19:47
  the pan a little. Oh my God.
• 19:50
  OK this. Glove is getting really.
• 19:52
  Hot, because that's a fresh. Glove So being above the heat,
• 19:57
  it's like I'm wearing metal on my hands and it's attracting all
• 20:00
  the heat. Yeah, I probably should have put
• 20:07
  less. Garlic in here, but whatever,
• 20:10
  some of it can get a little burnt.
• 20:13
  I also played around with doing puffed quinoa in this and
• 20:18
  toasting it in the pan, but every single time it burnt so
• 20:22
  I'm just not going to do that. I'm going to turn this off now.
• 20:25
  Because I feel like. It's going to keep cooking for a
• 20:27
  SEC. Just move it away.
• 20:31
  That smells good. OK.
• 20:33
  Now the moment everyone's been waiting for him by everyone, I
• 20:35
  mean me. We're going to.
• 20:36
  Do the pasta. OK, I can't put into words.
• 20:41
  How excited I am for this. Pasta and what's?
• 20:44
  Really cool about it is it's actually.
• 20:46
  Quite high in protein. Because of the.
• 20:49
  Soy milk, which not only is a great.
• 20:53
  Kind of like heavy. Cream substitute and cooking I
• 20:56
  find. Because this particular.
• 20:58
  Brand of soy milk I find is so creamy and yummy.
• 21:02
  But it also adds so. Much protein so.
• 21:06
  It's a really. Cool way to get more protein in
• 21:08
  while making things really yummy.
• 21:11
  And that way. Also, you don't have.
• 21:12
  To be like whoa like I used to. When I went out to eat, like
• 21:17
  really want to. Order pasta or.
• 21:19
  Something, but I felt this constant need that I had.
• 21:21
  To order. Protein at every meal, and this
• 21:25
  way you're getting protein in without having to have.
• 21:27
  Like a side of. Tofu or chicken or whatever.
• 21:30
  Not that. You can't add that stuff.
• 21:32
  I actually got a pack. Of spicy sardines for.
• 21:36
  Ozzy to pair with. This meal.
• 21:38
  Because I think it could be really good.
• 21:42
  This looks so good. Wow.
• 21:53
  And I. Saved the perfect.
• 21:55
  Amount of pasta water. Honestly, I find that.
• 21:57
  The best way to do it? Is to think that you've dumped
• 22:00
  all the water out, but not all of the noodles have come out.
• 22:04
  That kind of retains the perfect amount of pasta.
• 22:07
  Water at the very. Bottom.
• 22:09
  But if there's a lot of water visible, I.
• 22:11
  Find that to be too much water. I don't know if that makes.
• 22:14
  Sense OK this. Is doing beautifully I'm going
• 22:17
  to move it away from here and then let's.
• 22:20
  Plate our salad and see if it looks.
• 22:22
  Like shed or not. OK, let's plate the salad.
• 22:27
  So this. Is how I was thinking of plating
• 22:28
  it now. There are some crunchy bits
• 22:31
  already mixed in for a reason that I really don't feel like
• 22:35
  I'm into right now, but I was thinking I could make this kind
• 22:39
  of shape and then have the crunchy bits come in in like a
• 22:45
  Crescent around it. Yeah, that's.
• 22:48
  Beautiful, right? OK.
• 22:50
  Now let's really mix it up and we're going to give.
• 22:53
  Her a taste. Now I'm eating with this.
• 22:59
  This with. Chopsticks only because I kind
• 23:01
  of eat everything with. Chopsticks although this stupid.
• 23:04
  Ring kind of is making it hard. Let's move that there.
• 23:07
  Perfect. But that's the only reason.
• 23:11
  Plus I guess it is kind of Thai inspired.
• 23:25
  Dare I say? Not to be dramatic.
• 23:28
  But I think that's the best salad I've ever had.
• 23:31
  The crunchy, crispy bits. And all the different flavors.
• 23:36
  I'm telling you, it's like a party in your mouth.
• 23:43
  I would take a bullet for the salad again.
• 23:45
  Not to be traumatic, but that is insanely good.
• 23:49
  OK, let's do our pasta. If it's half as good as the
• 23:53
  salad. I can die happy tomorrow.
• 23:57
  Why is this so? Morbid.
• 23:58
  I would think so morbid, you know, generally I.
• 24:03
  Don't want to say I don't. Care if people don't make my
• 24:05
  recipes? But I feel like.
• 24:07
  I don't like so long as you watch and you're entertained.
• 24:12
  And you just enjoy. Yourself.
• 24:14
  I'm happy with that. I do think you should make the
• 24:17
  salad because it's so good. Like I can't even stop eating
• 24:21
  it. We can't even move on to plating
• 24:24
  the pasta. Because I'm too busy.
• 24:26
  Doing this? Oh shit, that's good.
• 24:31
  OK, it's finally time to. Plate the pasta.
• 24:34
  Oh, I'm so excited to eat this and I have a very specific
• 24:37
  vision. For this one, so I'm just going
• 24:40
  to get that in there. I did go pretty aggressive with
• 24:43
  the sauce. This is 1 box of Rigatoni I
• 24:49
  just. Used the Whole Foods.
• 24:50
  Brand one seems fine, I don't know and I used pretty much.
• 24:55
  All of the sauce. That we made.
• 24:58
  Which I actually think I. Calculated not using the.
• 25:01
  Entire sauce recipe so this is. Going to have significantly more
• 25:06
  protein and fiber than my actual calculations.
• 25:09
  Just. FYI, OK.
• 25:13
  Now it's time to. Style it OK, this is a trick
• 25:15
  that I have. To.
• 25:17
  Make it look like you have. Braided parmesan on top.
• 25:20
  And it is. To microplane a cashew.
• 25:24
  On top, watch how. This looks.
• 25:31
  Doesn't that legit look like grated?
• 25:33
  Parmesan on top. I'm going to do one more now.
• 25:38
  Does it taste? Like grated parmesan?
• 25:41
  No, of course it doesn't. But it looks like it.
• 25:46
  I'm also going to add some gochu garu flakes on top.
• 25:50
  Which is just. A Korean chili flake, and for
• 25:57
  something green, we're going to chop up some chives.
• 26:05
  I think fresh cilantro would go really nicely on top of this
• 26:08
  too, but I don't know. I'm just going to do.
• 26:12
  Chives today, Oh my. God, isn't that beautiful?
• 26:26
  All right, let's get a taste of this guy.
• 26:37
  Wow, it's spicy. But not too spicy, creamy.
• 26:44
  Oh my God, it's insanely good. No, I'm obsessed.
• 26:56
  Like, would you believe me if I told you that?
• 26:59
  Might be the best thing I've ever made.
• 27:01
  I've truly outdone myself. Oh.
• 27:05
  My God, no, sorry. Like literally episode is over,
• 27:12
  I have to go eat all of this. Probably my favorite meal I've
• 27:18
  ever made. Like I I don't want to be
• 27:20
  dramatic, but I'd be lying if I didn't say.
• 27:23
  That that is so fucking. Good.
• 27:25
  I hope you. Enjoyed this episode please?
• 27:27
  Make this food. It's not only good for you, but
• 27:30
  it's insanely delicious. And you know what?
• 27:34
  This is the type of meal that I wouldn't.
• 27:36
  Overeat because it's so. Satiating.
• 27:38
  It's not just. Filling because of the.
• 27:40
  Protein and the. Fiber, but it's actually like
• 27:43
  decadent. Like it feels good and you're
• 27:48
  not going to want it as much as it's like good and you want to
• 27:50
  keep eating. You're not going to overeat
• 27:52
  because you're not searching for something.
• 27:54
  You know what I mean? Or at least hopefully I won't.
• 27:56
  I don't know. I mean, I constantly blow myself
• 28:00
  away by my. Ability to overeat.
• 28:02
  But no, this is insanely good. Like I I have to add, I'm so
• 28:05
  sorry. I have to go.
• 28:06
  Bye. Love you.
• 28:07
  Thank you for watching. At least you didn't walk into
• 28:20
  frame this time.