Latest / Blush / My Elevated 6-5-4-3-2-1 Meal Prep System (So You’re Not Eating the Same Thing All Week)

Transcript

My Elevated 6-5-4-3-2-1 Meal Prep System (So You’re Not Eating the Same Thing All Week) · Blush

0:00
I think we've all been meal prepping wrong, and I think I
0:03
have the solution. It's my 654321 meal prep system.
0:07
And what I really love about it is it'll let you have food on
0:11
the table in 10 minutes or less every day.
0:14
But unlike traditional meal prep, you're not tethered to
0:18
just eating the same meal over and over and over again.
0:22
Instead, it kind of gives you infinite possibilities and
0:25
combinations. So let's get into it.
0:33
So the premise of this meal prep system is that rather than just
0:38
prepping a couple of meals that you've been put into individual
0:43
Tupperwares or whatever, instead we're going to prep basically a
0:48
bunch of ingredients that we can then combine in any way.
0:52
And the next three episodes after this week, I'm actually
0:56
going to show you how we're going to use everything that
0:59
we're prepping today. Today we're just doing the
1:01
prepping. So the idea is you would do this
1:03
like big prep day on Sunday or whatever day makes sense for
1:07
you, whatever is your reset day. And then throughout the week you
1:10
can just have meals ready and no time at all anyway.
1:13
So I'm going to go through what everything means. 6 stands for
1:18
six cooked veggies. By the way, all the numbers like
1:21
the 654321 is kind of a little gimmicky.
1:25
It's a little bit so you remember it, it's just it's a
1:28
framework, right? That's all it is.
1:30
But you want to have roughly 6 different cooked veggies.
1:35
So today I want to do steamed beets, steamed sunchokes,
1:41
steamed cauliflower, steamed squash, and then we're going to
1:45
roast some eggplant and some mushrooms.
1:48
And the reason I'm steaming all of these, even though they'd
1:51
probably taste way better if I just threw them in the oven and
1:55
roasted them, is because water based cooking is a lot better
1:58
for you for a variety of reasons.
2:00
We've done episodes on it in the past, so I'm not going to bore
2:02
you with it, but let's get into this stuff.
2:05
So I'm going to throw my beets into my steamer basket.
2:10
Let me go grab it. I have this guy on right now.
2:14
So we're just going to throw the beets in here, Put all the
2:19
beets. Yeah, I think that's all the
2:21
beets, and even though this isn't boiling yet, I'm just
2:25
going to throw it on because like, why not?
2:28
The beets take the longest, so it makes sense to just get them
2:32
on now and then once the water is boiling, it'll get going.
2:35
Actually, I'm going to cut this squash first because this one
2:38
takes longer. So this is a coconut squash,
2:42
this one's carnival squash, and you can do whatever 6 cooked
2:46
veggies you want. These are just the ones that I'm
2:49
craving. So these are the ones that I'm
2:51
going to use. But if you want to follow my
2:54
exact meal prep, I'll put like a full grocery list for you in the
2:58
bottom if that helps. You know, something that I think
3:01
people don't talk about enough is how good squash smells when
3:05
you just like cut into it. Like it just smells so good.
3:08
I have never gotten like that into winter squashes.
3:12
I think it's one of those things that like I felt pressure to
3:15
like, because I feel like other people love winter squashes.
3:19
But this year I like, really can't get enough.
3:22
I'm going to do a little garbage bowl.
3:25
I'll what is the Ina who does it?
3:27
I think Ina's the one who does it.
3:28
I used to watch so much Food Network when I was in college,
3:32
which is funny because I do this now.
3:34
I'm sure that like primed my brain for it.
3:36
But what's funny is I haven't watched anything like that in so
3:40
long. Is that funny or is that just a
3:42
stupid boring story? Now that I think about it, I'm
3:45
like, there's not one part of that that's actually like, ha
3:47
ha, funny, smells insane. It smells like pumpkin pie,
3:53
honestly. Speaking of pumpkin pie, if
3:55
you've never had Mimi Sappote, I so highly recommend it.
4:00
It's a type of fruit. It's a tropical fruit and it
4:04
literally tastes like pumpkin pie filling.
4:06
And when I say that, I don't mean that it tastes like
4:09
pumpkin. I mean it tastes like pumpkin
4:12
pie filling. Like it tastes like it has the
4:14
sugar and the cinnamon and the butter and all the things in it.
4:19
I've also never made pumpkin pie before and maybe that's
4:22
something I should endeavor into.
4:24
I don't do a whole lot of dessert.
4:25
Honestly. I really don't do a lot of
4:28
baking, although I do have a few standout recipes like I think my
4:33
high protein high fiber toasted coconut brownies or probably my
4:40
most popular recipe, like that's the one that I get the most like
4:44
comments and DMS on and it really is really really good.
4:47
I should make those again. That was a crazy week though.
4:50
When I developed that recipe. I kept testing and retesting it
4:54
and I think I ate like 6 batches of brownies in like 4 days and
5:01
like it's really healthy. So I mean, it's not the end of
5:04
the world, but it was a lot. And it's a lot of fiber.
5:08
Like a lot, a lot, a lot of fiber.
5:11
So I mean, my gut health was great, but also like, I think my
5:14
intestines were a little overburdened.
5:16
They were like, this is kind of a psychotic amount of fiber that
5:21
you're shoving down our throats, ma'am.
5:24
Good times. I should make those brownies
5:26
soon. Also, cutting squash is not for
5:29
the faint of heart. Hey, I'm just going to throw
5:37
them in. I can always take them out when
5:39
they're ready, all right? Carnival squash is a lot more
5:44
watery and less tough and then coconuts so it definitely
5:50
doesn't need as long and then the suntrophs and cauliflower
5:53
needs the least. That's why I'm throwing them in
5:56
in this order, if that makes sense.
5:58
Also, you're more than welcome to roast all of your veggies or
6:02
cook them in whatever way will be pleasurable to you.
6:06
Something about me is I've never minded A soggy veggie.
6:09
Like I really like steamed vegetables.
6:13
I especially like steamed beets, and something else that I do
6:16
that makes them a lot easier to eat is I don't peel them, which
6:21
I know is controversial, but a lot of the nutrients of root
6:25
vegetables come in the peel. So I just kind of scrub them
6:30
pretty well. I buy organic, I scrub them
6:33
well, and I call it a day. It's just what I do.
6:36
I'm not telling you to do it. You do have to really wash them
6:39
well, otherwise you get like dirt in your teeth.
6:41
The worst though, is washing sunchokes because they get all
6:44
these like crevices like this. This still has like tons of dirt
6:48
in it. But what I do with sunchokes is
6:51
I soak them in water for a really long time.
6:55
I keep like soaking and draining and soaking and draining.
6:58
But you know, case in point, if there's like really deep
7:01
crevices, you're still not going to get all the dirt out.
7:04
I'm going to have to scrub that guy again.
7:08
God fuck I'm going to war with this thing.
7:13
Remind me to do this the next time I get county.
7:16
Oh my God. I was on the phone with my
7:18
brother earlier. We were talking about one of his
7:20
friends coming on the show and he goes do you allow cursing?
7:25
I was like bitch you clearly have never watched even 5
7:28
minutes of this program have you?
7:30
Do I allow cursing? I tried not to curse last
7:33
weekend. You know what I mentioned I
7:35
managed not to say cunt. I did go into withdrawals
7:38
though. I feel like I've been saying it
7:39
way more than ever in my interpersonal life now because I
7:45
didn't say it for like 5 minutes on the show.
7:48
It's highly concerning. You know, it's going to be
7:52
really hard for me not eating this stuff until I shoot the
7:58
next three episodes. Like actually holding on to it,
8:01
that's going to be a big challenge for me.
8:03
So I hope you appreciate it. I think I'm going to do this
8:08
stuff, the roasting stuff 1st and then cut the cauliflower,
8:12
not the rest of the stuff because I'm going to just kind
8:14
of like trickle in and out. The steaming.
8:16
That makes no sense. What like what, what was I
8:19
trying to convey? Because I, I don't even know.
8:23
Basically what I mean is I want to check on the and stuff and
8:26
see how they're doing and potentially remove stuff before
8:31
adding new things in. Or maybe I just add it all in, I
8:34
don't know. Either way, let's get the
8:35
roasting starting now. Roasting eggplant and mushrooms
8:39
really doesn't take very long at all.
8:42
And because they're all very water rich, what I'm actually
8:45
going to do is I'm going to throw them in and not add any
8:49
oil and then like halfway through, spritz on a little
8:52
avocado oil. So I'm just going to do
8:55
something kind of blasphemous. I'll leave the oven open so all
8:59
the heat can escape from my preheating.
9:02
Great plan by the way. I always use Japanese eggplant
9:08
because you never have to salt it.
9:09
Like it never gets bitter. And then I have enoki mushrooms
9:13
which I randomly just love so much I just cut the bottoms off
9:17
of it. Just going to throw these guys
9:18
in too. You know what, I should just
9:22
take it out. I don't know why I did it like
9:24
that after all of that. By the way, this is like the one
9:27
color thing I own. When Ozzy and I were early into
9:31
dating, he like bought it for me randomly one day he just like
9:36
showed up and he's like, oh, I got you this.
9:38
Like, I thought you could use it in the kitchen because nothing
9:40
is colored. And I was like, Oh my God, thank
9:42
you so much. And seriously, I was like we
9:45
don't do colour in this household.
9:49
But no so sweet of him. It's I I keep it even though you
9:53
know I hate it. No, I don't hate and seem like I
9:56
feel so guilty. And This is why I don't like
9:58
gifts because if someone gives me something that I don't like,
10:02
which I probably won't because I'm very particular, then I feel
10:07
really, really guilty. And then that makes me really,
10:09
really sad. So like it's, it's not really a
10:12
gift for me. It's a source of stress.
10:14
We're going to throw all this stuff in.
10:16
Is this pan a little overcrowded?
10:18
Yes. Do I care?
10:19
Not really. And that's a 425, by the way.
10:23
Disgusting. Is that.
10:27
Oh, so slimy. It's a top of an enoki mushroom.
10:31
It felt like a booger. Disgusting.
10:37
Now, please don't judge me for this cauliflower.
10:40
I honestly think it has like a tiny bit of it had a tiny bit of
10:44
mold growing on it and I just tried to cut it off and I'm
10:47
still going to eat it. And I don't think you're
10:50
supposed to do that. So like do as I say, not as I
10:52
do. Like this is like not good for
10:55
you and please, please, please don't message me telling me how
10:59
bad it is. Hold on, let's cut into it.
11:02
And I think it's fine. It just had like little black
11:05
bits, but I know you're not really supposed to do that.
11:09
So mix Yikes, whatever. I'm just going to throw this
11:14
cauliflower in and also throw the sunchokes in and we're just
11:18
going to let everyone steam. And I don't really care about
11:20
overcrowding that either because like the overcrowding matter is
11:23
for like getting things crispy and whatever.
11:26
We're just steaming, like who cares?
11:29
OK, so we covered the six. Now we're on to five.
11:34
And five is for five FS. So there are five different
11:39
categories. They're fruits, fats, foliage,
11:45
ferments and fresh herbs. And you want to have at least
11:49
one of each, but ideally multiple.
11:52
And the good thing is this isn't even a lot of prepping.
11:54
This is mostly just grocery shopping.
11:56
So for fruits, I have tomatoes, yes, they are a fruit.
12:01
Cucumbers, again a fruit. Lemons, also a fruit.
12:06
Pomegranate seeds, also a fruit. And one of the few, you know,
12:09
what we traditionally think of as fruits that are in season
12:13
right now. Also, just a quick little
12:15
tidbit, I think you, I'm sure you know this, obviously fruits
12:18
are anything that has the seed, right?
12:20
That's what settles the great tomato debate.
12:23
Is it a fruit? Is it a vegetable?
12:25
But what you may not know, you probably do know because you
12:27
probably learned this in science class, just like I did, like
12:30
literally in elementary school. A fruit is a ripened ovary of a
12:35
flower. That's why anything with a seed
12:38
is a fruit, including things that we really don't think of as
12:42
fruits, like eggplant, like egg. My plant is, biologically
12:46
speaking, a fruit. Do we think of it as a fruit?
12:49
Obviously not, but that's neither here nor there anyway.
12:51
So those are the fruits that I have.
12:53
Yeah. And technically, avocado's a
12:54
fruit, but I'm throwing it under the category of a fat.
12:57
So let's actually move on to fats.
12:59
I have avocado, and I got some olives, But other good options
13:07
in this area, in this category would be things like nuts,
13:09
seeds. You got the point foliage, I
13:13
mean like fresh leafy greens type 5.
13:15
So I have arugula and I have this pink radicchio which has
13:22
seen some better days and definitely needs to be used.
13:25
Fresh herbs. I have cilantro, parsley, dill,
13:29
and I have some scallions. And OK, so we did fruits, we did
13:34
foliage, we did fresh herbs, we did fats, salt.
13:37
That's left as ferments. And these are like your
13:40
fermented vegetables like sauerkraut and kimchi and also
13:43
Pickles. And I'm actually going to make
13:45
something really quickly, but this is like the only lift there
13:49
is in this category, if you will.
13:52
So let's move some of this shit out of the way.
13:55
Oh, by the way, this is my favorite kimchi ever.
13:59
It is mustard leaf kimchi and it's plant based.
14:02
A lot of kimchi is not. It's by the brand Goshen.
14:05
They're it's like this lovely family owned company.
14:09
I really cannot say enough good things about them.
14:12
OK, so I'm not doing a traditional pickling, but I just
14:16
want to flash pickle some red onion and cabbage.
14:21
It makes this like beautiful pinky purple tart thing that you
14:26
can just sprinkle over anything. And I love that it's really low
14:29
lift. Like literally all I do do is
14:31
just slice it really thin. So I'm using a mandolin.
14:34
You don't technically have to. And I just throw it in a jar and
14:38
I add some oil over top and that's literally it.
14:41
I think it might be time for me to get my knife sharpened.
14:47
I could actually take it to the store.
14:49
Ozzie bought this for me. He had it engraved.
14:51
There's a store really close to us.
14:53
I think you can just take it over there and ask them to do
14:56
it. Well, it's a lot of fucking
15:06
cabbage. We're going to throw this shit
15:08
into a jar. I had hibiscus in this jar
15:13
before, like dried hibiscus and it clearly did not rinse it out.
15:18
I mean, I think I didn't rinse it out because it still smells
15:21
really hibiscus Y but it works OK.
15:24
This cabbage I'm just going to have to eat or something and
15:28
don't tell me with a good time. I used to hate onions and now I
15:36
like them. Isn't that a great story?
15:39
No, I used to like really hate onions and they're very
15:41
prominent in Persian cooking. The only thing I liked is my
15:45
mom. Like the base of most Persian
15:48
cooking is caramelized onions and so my mom would make like
15:54
caramelized onions and sometimes we just eat caramelized onions
15:57
between a specific type of Persian bread lavage.
16:01
It's like a thinner bread. The best.
16:04
And one time I had a friend over and she said that it tasted like
16:07
McDonald's chicken Nuggets, which I had never had.
16:11
This was when I lived in Germany.
16:12
So like also they might be different, but my family kept
16:17
halal when I was growing up. I mean they still do keep halal.
16:20
I just don't eat meat anymore, so it's cool.
16:23
Like when I went to college or even when I was in high school,
16:26
like when I went out to eat, my parents weren't there.
16:29
I'd like, you know, eat all the things.
16:32
And when I went to college, same, same.
16:34
But like, I wouldn't tell my parents.
16:36
I think when I went to college, I was like, yeah, I eat chicken
16:38
sometimes. But like, they would have died
16:39
if they knew I ate pork. Like, they would not have been
16:42
supportive of that at all. But like in the house we only
16:45
ate meat from the halal butcher. Like so if my parents go out to
16:50
eat still to this day and it's not a halal restaurant, they
16:54
won't. By the way, if I say halal
16:56
anymore times, I feel like the NSA is going to come in here,
17:01
but yeah, like, they'll only eat fish or vegetarian or whatever.
17:06
They won't eat meat because it has to be killed.
17:08
The animal has to be killed in a specific way to be halal.
17:11
Anyway, growing up, this was like, highly traumatic for me
17:14
because I couldn't eat like, all the fun things that other kids
17:17
would eat. So yeah, it was really hard.
17:19
And yeah, my friend said that that tasted like chicken
17:22
Nuggets. And I was like, oh, interesting,
17:24
because I had never had that. It's very hard.
17:28
I remember one day I went to private school in Germany.
17:31
I went to the International School to be more specific.
17:34
And so my brother was like technically at the same school,
17:37
although we were in different wings of the school.
17:40
But one day there was like some kind of like school fair thing.
17:43
By the way, this is just rice vinegar, and I had to double
17:46
check because I have identical containers for hypochlorous acid
17:50
and for for castile soap. So I was like, let me make sure
17:55
I'm not like pouring a bunch of soap over this.
17:58
Also, let's check on those. Yeah, they're pretty much done.
18:02
We're just going to put the sky away.
18:04
So you really want to let this sit overnight.
18:09
Beautiful. And that's our four FS.
18:12
OK, let's move five FS. Sorry, let's move on to the
18:17
fours. So we've done the six of the
18:20
654321 meal prep system. We've done the five of the
18:24
654321 meal prep system. And that brings us to the four.
18:30
And the four stands for four s s.
18:33
And the s s are sauces, spreads and soups.
18:39
This is where we really get fun and you can kind of do whatever
18:43
you want. I change it up all the time.
18:46
So what I'm going to do for this specific meal prep is I already
18:51
have my soup. It's the same soup we made a
18:55
couple of weeks ago in the breakfast episode.
18:59
So it has my plum quints, apple compo, super seaweedy plant
19:08
based college miso soup situation.
19:12
So I have this prepped and ready for my breakfasts.
19:15
I also sometimes incorporate it into lunch, et cetera, but we're
19:20
going to make 3 sauces. So the first sauce that I want
19:24
to make is a high protein green goddess situation.
19:30
So for this we have one package of silken tofu, 1 peeled lemon,
19:37
3 pitted medjool dates, 3 tablespoons of miso, 2
19:42
tablespoons of Dijon, and we're going to blend this together 1st
19:46
and then add in 1/4 cup extra virgin olive oil and a handful
19:53
each of fresh herbs. I use dill, parsley, and
19:57
cilantro. OK, the next sauce I want to do
20:01
is a garlicky tahini. Now a lot of people make their
20:05
tahini dressing sweet. I don't want to make this one
20:09
sweet because the other two sauces we have are a little bit
20:12
more on the sweet side. So we're going to go super
20:15
savory, super tahini. Also, just a fun fact, and
20:19
traditional Persian medicine, they say that sesame is one of
20:22
the best things for counteract counteracting acid reflux.
20:26
And this is really going to age me, but I've had terrible acid
20:30
reflux lately. And I mean, am I eating all of
20:32
the worst things for acid reflux?
20:34
100% but still it's going on. So I'm very into tahini these
20:39
days. So for our tahini dressing,
20:42
we're going to do 3/4 cup water, 1/2 cup of tahini, 3 cloves of
20:49
garlic, 2 tablespoons white miso, 1 peeled lemon blend.
20:56
OK, the last sauce I want to do for this meal prep is a what I'm
21:00
calling umami sauce. It's kind of Asian Y super,
21:04
super super salty, like way too salty on its own, but it works
21:09
really, really nicely when you mix it with a bunch of veggies
21:12
and stuff. And like I said, over the course
21:13
of the next three weeks, we'll see exactly how to use these.
21:17
So for that we have a 2/3 cup of pitted medjool dates and you
21:22
really want to pack in the medjool dates. 1/4 cup of water,
21:27
2/3 cup of tamari, 1/4 cup of rice vinegar, a few drops of
21:33
liquid smoke, one tablespoon sesame oil, a little splash of
21:38
sunflower or lecithin. If you don't have this, it's
21:41
fine. 1 bird side chili. If you don't like spicy foods,
21:46
just leave that out. Three cloves, garlic blend,
21:49
blend, blend. This is actually one of my
21:52
favorite things to eat with cucumber right now that we have
22:00
our sauces. We don't even have to blonde
22:02
anything for the rest of the week.
22:04
How exciting is that? Let's move right along, OK?
22:09
We've done our six cooked veggies.
22:11
We've done our five FS, the fruits, fats, foliage, fresh
22:15
herbs, Vermont. We've done our four s s.
22:20
We have our soup and we have a bunch of sauces.
22:23
Now it's time for our three and three is for three proteins.
22:27
Now I highly recommend having at least one of your 3 proteins be
22:33
plant based. Obviously, in my meal prep, all
22:37
three of my proteins are going to be plant based.
22:40
And we're going to start with this Thai Curry red lentil.
22:48
OK, let's try to not catch on fire.
22:51
By the way, I turned the oven off a really long time ago, in
22:54
case you're wondering. So I have this idea because no,
23:01
I always like to go a little bit fusiony, if you will.
23:05
And I know that with red lentils, we usually do very like
23:09
Indian Curry kind of vibes, you know, doll, whatever.
23:14
So I just wanted to change it up and do something different.
23:17
So I thought it would be fun to do it more like Thai style.
23:20
So I have some red Curry paste. I actually really like this one.
23:24
It's vegan and it has no sugar or anything in it.
23:29
So we're going to do 3 tablespoons of this red Curry
23:33
paste. By the way, when I was recipe
23:37
testing this, I tried it a bunch of different ways, but the like,
23:41
aroma of the Thai red Curry paste was like all over the
23:47
apartment and like so spicy. And yeah, it was a bit of a shit
23:53
try. I'm not going to lie.
23:55
We're just going to bloom the Oh my God, the oil.
23:58
The oil is splattering all over me.
24:00
It's because the pot was a little wet.
24:03
Like this is dangerous. Also, I worry that it's fucking
24:07
up the camera, so no fun times over here.
24:10
I'm just burning the house down. Watch my cooking show.
24:13
I'll teach you how to cook as I'm making moldy cauliflower and
24:20
capturing on fire. OK, enough of this, I think.
24:25
All right, I'm going to add a cup of dry red lentils.
24:31
These need no soaking. I'm going to do 2 cups of water,
24:41
just mixing it up to make sure I get all the Thai Curry paste,
24:47
and then I'm going to do 1 cup of this soy milk.
24:51
Now I have a little bit leftover from my coffee this morning, so
24:57
I'm going to start with that, add a bit more, and this is to
25:02
get it nice and creamy. It's also going to up the
25:04
protein quite a bit. And then I'm going to move this
25:09
to the stove in the back so we can make one of our other
25:13
proteins now. But I just want to say real
25:15
quick, we are going to add some coconut butter, not coconut oil,
25:20
coconut butter. By the way, how beautiful is
25:22
this getting to this once it cooks a little bit?
25:27
And we're also going to add coconut aminos to bring out some
25:32
of the sweetness. I'm also going to put a lid on
25:34
this when I move it. Just a heads up, OK, the next
25:41
protein I want to do are butter beans.
25:44
And I'm actually just using packaged butter beans.
25:47
They're technically not canned. I like this brand because
25:51
they're really big. Some brands have like really
25:53
tiny canned butter beans, but I like these.
25:57
Oh my God, I can feel the Thai Curry spice, the thing I was
26:01
talking about before. OK, never done this before.
26:10
I did not intend to fry them like this.
26:13
I'm also, I would use the saucepan, but because I'm using
26:17
it for the bread lentils, but they are not available right
26:23
now. So I'm just adding some soy
26:24
milk. I just want to make this kind of
26:25
creamy. And then once I turn the heat
26:28
off, excuse me, the Thai cream. Make sense of miso.
26:38
OK. I think he gets the vibe here.
26:41
I don't really need to do much. Yeah, yeah, yeah.
26:45
OK. I'm going to move this to the
26:47
stove in the back, and then we're going to do our last of
26:51
our three proteins. OK, now we're doing our last of
26:55
the proteins. By the way, I added some
26:57
nutritional yeast to the butter beans because I forgot about
27:01
that. I really haven't made it like
27:02
this before. We'll see what happens.
27:04
Like this is not something I tested at all.
27:06
I did test the red lentils in the row.
27:09
Delicious. Like I actually might have to
27:11
make a second batch because I feel like I'm going to eat it
27:13
all. Like as soon as we're done here,
27:15
OK, for our last protein, I want to do tofu.
27:19
Now all I'm going to do to this tofu is I'm just going to
27:22
marinate it. And I kind of don't even really
27:24
cook my tofu. But I mean, it is technically
27:27
cooked. It's not like it's raw soybeans,
27:29
but I'm just going to marinate it.
27:31
And then you'll see in the next three episodes, whenever we use
27:34
it, I'm just going to heat it up and that's it.
27:36
You could bake it or like pan fry it or do whatever you want.
27:39
I'm just going to throw it into the microwave, I think, But
27:43
we'll see in the next three episodes.
27:44
Yeah. So I'm just going to open this
27:45
package over the sink. I love this brand, by the way.
27:48
It's just the 365, like the Whole Foods brand.
27:51
They're pressed extra firm. Tofu, I think, is phenomenal.
27:55
I like a lot of different types of tofu for different things.
27:57
This is one of my favorites, though.
27:59
So I'm just going to open it over the sink so that the water
28:01
pours into the sink, and then we'll come back, chop and do all
28:05
the things. By the way, for the red lentils,
28:08
once they hit a boil, I just turn it all the way down.
28:12
OK, now this tofu is pressed, so I'm not really not going to
28:15
press it at all. But I actually don't press tofu
28:18
in general. But that's neither here nor
28:20
there. I'm just going to cube this.
28:23
I'm actually excited because I used to make tofu like this
28:26
every week and I haven't had it in literally years.
28:30
Like, I think since like 2021, I haven't had it.
28:34
So I'm really, really excited to do this again.
28:36
And I used to just like, marinate it and then eat it,
28:39
like straight out the fridge. But now that I'm in my, you
28:42
know, Chinese girl era where I really only eat warm foods for
28:48
the most part, I will probably microwave it or something.
28:58
It's a lot of tofu. It won't all fit.
29:00
I guess I'll have to just eat some.
29:04
I don't have open tamari. That's fine.
29:06
So for the marinade, we're going to do a lot of coconut aminos.
29:11
I'm guessing no tamari unless I feel like getting it out.
29:14
I usually do tamari for this, but maybe I'll admit it on
29:20
account of it being in a shelf that's hard to reach right now.
29:25
A couple of drops of liquid smoke.
29:28
You never want to go too hard with liquid smoke, but a little
29:33
bit is just a phenomenal flavor. And then some rice spin again.
29:40
Let's make sure it's not soap now.
29:44
Truthfully the hardest thing about this is the better
29:49
marinated bits are on the bottom.
29:51
I guess you could store it like this if you're store your jar is
29:54
super, super safe. Yeah, yeah, yeah.
29:58
OK, let's get this shit away and then we'll move on to our two
30:03
category. We're almost done.
30:04
I thought this episode was going to be a lot harder to film than
30:07
it has been. I mean, it hasn't been easy,
30:10
but, you know, it hasn't quite been the chaos I was
30:13
envisioning. OK, real quick, before we get to
30:16
our two and our one, we're almost there.
30:21
What just fell? That's fine.
30:23
Real quick, I'm going to add the coconut butter and the coconut
30:27
aminos to our red lentils. Scared my hair is going to catch
30:31
on fire. I actually have a very deep
30:34
seated fear of my hair catching on fire.
30:37
It's like one of my bigger fears in life.
30:39
It happened to this girl one time in a public setting and I
30:44
think it was really embarrassing for her.
30:45
And ever since it's been one of my biggest fears.
30:48
So I'm doing 2 tablespoons of coconut butter again, coconut
30:51
butter, not coconut oil, coconut oil, I think you know what it
30:55
is. Coconut butter is more analogous
30:58
to peanut butter. So they just take dried shredded
31:01
coconut and pulse it until you get this pasty thing and three
31:05
tablespoons of coconut aminos. You can do more of the coconut
31:09
peanut butter. It'll give it more of a
31:11
coconutty flavor. I'm just doing 2 'cause it is a
31:14
lot of saturated fat, so I just don't want to have like that
31:17
much in there. Stunning.
31:23
OK, moving on to our two. So the two is 2 grains.
31:28
You want to have two types of grains.
31:31
Now something I did when I first started filming was took our
31:37
wild rice. So I actually technically have 3
31:40
grains. We'll get into it, but one of my
31:42
grains is wild rice. So I started soaking.
31:44
I did 1 cup of wild rice and not a wild rice blend that has brown
31:49
rice, etcetera in it. Although.
31:51
So wild rice is technically not a grain, it's technically a
31:55
seed, but we're not playing the technical game right now.
31:58
OK, so I took One Cup of wild rice last night and I started
32:01
soaking it. And the reason I did this, you
32:03
don't have to soak it, but I love one wild rice.
32:06
Rice bursts like this, like this is what makes it yummy to me.
32:11
So I soaked it overnight. And then the pot that I steamed
32:14
the veggies in, I threw in that, soaked and rinsed and drained
32:19
wild rice in there with three cups of water.
32:23
And then I've been steaming the veggies over it.
32:26
That's why part of those wild rice is a little bit red.
32:29
It's from the beets. The other grains I have is
32:33
bread. So I have some fresh sourdough
32:36
and I have some tortillas. Now something about me, I don't
32:40
like a corn tortilla that is like the more traditional thing,
32:44
but I don't like them. So I got these whole wheat
32:48
tortillas and I really like them.
32:50
It's this brand. I think they're really good.
32:53
So yeah, I technically have more like 3 grains rather than two
32:57
grains, although I mean, these are the same grain, I just have
33:01
them in two different formats. And that brings me to a very
33:04
important point. The 654321.
33:07
It's, it's kind of a gimmicky memory device, right?
33:11
It's not a hard or fast rule. Like if you want to do 6 cooked
33:14
veggies, do 6 cooked veggies. If you want to do 4 proteins
33:19
instead of three, do 4. You know what I mean?
33:21
But you kind of want to think of it in that pyramid.
33:24
So you want to have a lot of veggies.
33:27
You want to have a lot of like fresh stuff and fermented stuff.
33:31
You want to have a few different types of protein, a few
33:34
different types of grains, and that brings me to our one.
33:39
By the way, a lot of these veggies are done steaming.
33:44
I've been taking them out as they got ready.
33:47
Some of them are still kind of going.
33:49
So I'm just like letting them sit in here for a bit.
33:53
The beets are quite ready. The sunchokes I wish I had put
33:56
in earlier, those are really still going and great.
34:04
Love that for me these red lentils are just about done and
34:10
our butter beans are just about done.
34:13
And that brings me to what our one is.
34:16
And that is a treat and it can be whatever you want, but it has
34:21
to feel like a treat to you. Like it can't be healthy.
34:25
Oh, I mean, it can be healthy, but it has to feel like a treat
34:29
to you. It has to feel like it's like
34:31
taboo or off limits. So it could be chocolate, it
34:35
could be candy, could be gummies, it could be chips, it
34:39
could be alcohol, like whatever your treat is.
34:43
Now, I'm not like in a big sweet mood these days.
34:46
I do still have the Vegemite ice cream from last week in the
34:50
freezer. But my actual treat that I got
34:54
for myself, myself, like if I really want to be indulgent,
34:57
this is what I'm going to have. Let me show you.
35:00
I have a bunch of frozen dumplings from Trader Joe's.
35:03
These are all vegan ones. This is my treat.
35:07
Like, this is what I'm in the mood for when I want to be
35:10
indulgent. It's dumplings again, your treat
35:13
can be whatever you want it to be.
35:16
So that's really it. That's our 654321 meal prep
35:21
system. As you can see, it's a little
35:24
bit chaotic and stressful and difficult on the day of.
35:28
But if you just set aside a couple of hours for this, then
35:32
throughout the week, you can have meals on the table in 10
35:36
minutes or less, which like invest a couple of hours for one
35:42
day so that you can eat healthy all week long.
35:45
And what's really cool about this also, I know I keep talking
35:48
about this versus like a traditional, you know, meal prep
35:52
or you make the same meals and you just eat the same meals all
35:55
week. That's really bad for you for
35:57
your gut health, because for your gut health, you really want
36:00
to have a diversity of plant foods because the more diverse
36:05
plants you eat, the more diverse of a microbiome population you
36:10
have in your gut. And that's really what leads to
36:13
good gut health. And a estimate rule of thumb is
36:18
that you should be eating 30 different types of plants
36:21
throughout the week to have the strongest gut microbiome.
36:24
Obviously, that's like not really a hard or fast rule.
36:27
But what's really cool is if you followed our meal prep today,
36:31
you actually well exceeded that. And TuneIn for the next three
36:35
episodes, because I'm going to show you a bunch of different
36:39
fucking meals that you can make with everything that we prep
36:42
today. How fun is this?
36:45
All right guys, I'm going to go clean up TuneIn next week.
36:49
You'll see everything cooked ready and how we're going to use
36:53
it all. I hope this is a helpful
36:55
framework for you. Let me know what you think and
36:58
I'll put an exact grocery list in the show notes so you can
37:02
follow this exact meal prep and then TuneIn next week to get
37:06
some ideas for how to use it. All right, that's it.
37:10
Love you. Thanks for being here.
37:12
We'll chat next week. Bye, Sam.
37:14
Wanted to come see you too. Have a good week.
37:22
Why is it that eggplant feels so sexual?
37:26
It's just crazy that the eggplant emoji has just like
37:29
ruined the vegetable for us, you know?
37:31
Like I saw the eggplant and I was like, are we shooting a
37:35
porno? Goodness, this.