did you know pork tenderloin is just as lean as a boneless skinless chicken breast and it’s delicious so today I’m going to prepare it as a wild rice skillet – …
did you know pork tenderloin is just as lean
as a boneless skinless chicken breast and it’s delicious
so today I’m going to prepare it as a wild rice skillet – with mixed vegetables, and of course our MVP – the pork tenderloin when you’re shopping at your local
grocery for your pork tenderloin, it’s actually gonna come a package of 2 however if you just put the other one in
a freezer safe bag it freezes wonderfully, use it
throughout the week or next week or next month – whenever you like so for this recipe we only need one
pound of pork tenderloin so what I’m going to do is cut into 1-inch cubes and this meat really is nice and lean – if you put it in the
fridge for about 20 minutes take it out, and then cut it when it’s kinda and cold – it will be easier to cut as your cutting it doesn’t have to be
perfect however you do want a consistent size for an even cook time: this recipe is a real
time saver all you do is you add your ingredients to your skillet making it a one dish wonder right my skillet is at high heat – so what I’m gonna do I’m gonna add my pork tenderloin cubes first – just slide them right in there then we’re going to add 1/8 ounce container of white mushrooms 1 Cup wild grain rice we have about 2 cups of low sodium chicken broth then we’re going to season it – I’ve got an Italian Herb blend here just about a tablespoon or so – you just want to cover up the whole skillet pinch of pepper and then a pinch of salt and then we can always re-season it at the end so don’t worry about that so much we’re going to mix that all together we’re gonna let that get to a boil, then we’re going to reduce to a simmer – we’re gonna cover it while that happens so keep a close eye as become
that to a boil reduce the temperature down to a simmer our pork skillet has been cooking for about 15 minutes at a nice gentle simmer mmm, that smells so good. okay we’re going to add one package of frozen vegetables whatever you have – mix that in… and then we’re gonna cover and cook for
about another five minutes we’re gonna wait until the rice is tender and the pork is cooked all the way through
we’re gonna know the pork is cooked all the way through because we’re going to pay attention to our cook time the first time as you get a little more experienced then you’ll know – take a few minutes off add a few minutes on – until you get comfortable cooking your pork tenderloin no matter if your a home cook or a world renowned chef – anybody can cook this recipe you’ve got multiple food groups here in a bowl – it’s healthy – it’s easy and it’s simple. So, I’m ready to enjoy
Pork chops are my favorite kind of meat for a couple reasons one being – their versatile and their easy to cook they take on any flavor and texture and they …
Pork chops are my favorite kind of meat for a couple reasons one being – their versatile and their easy to cook they take on any flavor and texture and they really do great with it another reason why it’s my favorite
because when I first started cooking as a self-taught cook pork chops was one of the first things I tried and of course the first time around it
was totally overcooked it was dry but I wasn’t scared to try it again the
second time I cooked it I just shaved off a couple minutes on the
cook time: and it was easy it had a little bit of blush pink in the center – and that’s ok the secret in all this is that you can use
a meat thermometer to get perfectly cooked pork as we get prepared to do our kale and bacon stuffed pork chop I got my to 2 cuts of meat on the counter that we’re going to use – it’s our pork loin chops and our bacon. These have come from my local meat market to a refrigerator and now on our counter for
about 20 minutes now we’re just going to cut easy pockets
you don’t go all the way through because again we’re gonna have a pocket so we’re going to stuff the pork chop sounds like a fancy recipe – and it tastes like a fancy recipe it’s really easy to prepare all you do
is you go about halfway through the pork chop just cut a little pocket. these are thicker
cuts they’re going to take a little bit longer to cook but that’s okay because it’s going to give you a nice tender, juicy meal and you want to cut on the opposite side of the fat if you are worried about that as your cooking make sure to trim it at the end after you take it out of the oven. because the fats going to play a nice role in developing a beautiful flavor in your pork chop we’ve taken our bacon out of the fridge and and it’s been on our counter for about twenty minutes really simple to cook all you do is put over medium heat – cook about eight-minute depending on the thickness of the cut and it’s going to create a wonderful aroma – and your going to cook until crisp okay you’re going to leave your bacon drippings in your skillet and add one fourth inch pieces of kale leaves I’ve already done that, de-stemmed them, cut them into 1/4 inch pieces add them to your hot skillet – again – medium heat. to add a little flavor we’re going to add 2 tablespoons of balsamic vinegar great – we’re going to remove from the heat and we’re going to use this in our stuffing of our pork chops I’ve added the sauteed kale and bacon into a mixing bowl so now all I have to do is stuff my pork chops take our beautiful cuts of meat here – we’ve already cut that pocket in the center so what I’m going to do is – just add a handful as much you can get in there we’re going to take our stuffed pork loin chops and add them to a medium hot skillet so again nice and hot – our bacon drippings are still in our skillet we’re just going to seer the outside to seal in the juicy flavor you don’t have to be perfect – your going to have a little mess I’m personally going to transfer into an oven bake dish it’s easier for me to transfer into an oven like that – you can always put your skillet right into the oven too as you get more comfortable with meat you’ll get more comfortable with cook times – for this it depends on the thickness however I’ve got my oven preheated to
350 – I’m going to use my meat thermometer after 8 to 10 minutes to see to see how many degrees I have – I’m
looking for about 145 degree fahrenheit so I’ve just taken my pork chops out of the oven. and now I want to use my meat thermometer to make
sure that they’re done so my first thought is just put it straight in – just
like that which isn’t necessarily wrong – it’s just there’s a
better way to do it so what you’re gonna do is look at the thickest part of the meat – and you want to stick it in at an angle – watch the dial if you have an automatic one – that’s wonderful watch the dial – your going to look for 145
it’s going to give you a slight bit of blush pink for a tender delicious, meal. it looks like we are at 145 – so we’re looking pretty good let’s say you were under it just add it back in the oven for two
to three minute increments take a temperature until you feel
comfortable the more you cook pork the more comfortable your going to be with it needless to say – I am so excited to enjoy this dish but remember my first time cooking pork
I totally over cooked it but with the help of my meat thermometer I was able to get a 145 temperature for blush pink and that blush pink is safe – it’s going to give you a juicy tender, tasty piece of pork. So – let’s eat!
Alfonso Coretti. You girls have been very busy. Haven’t you, Ruby? Mrs. Brennan. I won’t bite. Claire, you’re the one I have to watch out for, aren’t you? Our husbands have …
Alfonso Coretti. You girls have been very busy. Haven’t you, Ruby? Mrs. Brennan. I won’t bite. Claire, you’re the one
I have to watch out for, aren’t you? Our husbands have 24 more months
left on their sentences. You girls are gonna be just fine. We’re gonna take care of you. I can’t even make the rent
with what they gave me last night. What are we gonna do? All these men working these streets
and not a solid set of balls anywhere. Bunch of guys
that don’t even remember what family means. So we remind them. I don’t want you to do it. I want you to teach me how to do it. Step off my business. Baby… it’s my business now. Any of you need to talk this shit through? Then get out of our way. I am within rights to wipe you
off the face of the earth. Run. We worked hard for this. Do you wanna go back to how it was? I’d rather die than go back. You go to war,
there’s no coming back. Claire.
Put a bullet in his head. You girls kill me.
namaste welcome to for hashtag life and in today’s video I am going to share the two few ideas on spice organization and a little information about your spices specially the …
namaste welcome to for hashtag life and
in today’s video I am going to share the two few ideas on spice organization and
a little information about your spices specially the spices which we Indians
use in our regular day-to-day kitchen so this video has two parts one is spice
organization and another one is information regarding spices before
starting this video I want to quickly remind you one thing please subscribe to
my channel and hit that death notification it’s very important so
whenever I upload a new video you will get notified so let’s get started let’s
start with spice drawer this is actually how I have organized spices in my home
it is an inbuilt spice drawer which is very useful for daily access now here is
a quick look of behind the scene some serious painting is going on okay so
let’s start with the organization process on the top shelf in this red
containers I keep turmeric coriander powder and garam masala at the bottom I
have spread newspaper and anti-skid mat then in front I am keeping holes IRA or
cumin mustard seeds patch foreign red chili kara garam masala black salt hing
Zira powder etc I used everything on daily basis if you notice I have used
all glass jars for spices specially for spices to retain their aroma and
benefits always use glass jar or steel it is an old shoe box which I have
repurposed from my daughter’s cabinet just because it fits with the space
perfectly on the third shelf I used to keep all extra spices to be refilled
in this mug I used to store extra sauce packets on the second shelf
I used to store spices which I do not use on regular basis but twice or thrice
in a week like as wine calozero basically the
whole spices I always keep salt and pepper on kitchen
countertop as every day multiple times I use them so this way it comes very handy
now if you see this spice drawer is in a perfect place just near the gas stove
within my reach whenever I look for them perfectly organized spice drawer
according to my need rest of the Sheldon reused spices I used to keep them in
freezer to increase their shelf life which I have mentioned in my fridge
organization video if you wish to check them then find the link in the
description box or in the I button if you do not have this type of a pullout
drawer then simply use cabinet or cupboard space
the real challenge with the small space is to keep only daily or frequently
accessed items do not over clutter as the cabinet will not be functional as
you want it to maximize the space use this type of a shelf riser to extract
extra space for the functionality always remember to keep daily or frequently
used items in this cabinet use turntable or lazy susan for better access of your
spices it is so easy to just spin around and find what you want
and I have to mention about our very famous Indian masala dhaba here you can
see I keep only daily used spices and here you can also keep bay leaf and
dried whole chilli – because of the shelf riser it is so helpful to just
slide in and out the masala dhaba overall this cabinet is very functional
and neatly organized and for the extra spices keep them in a single storage
container again if you notice I chose this cabinet because it is near the gas
stove and this is very convenient for the daily access idea number three is to
use theta spice rack just place them inside the cabinet or cupboard and
organize spices according to their size big bottles you keep back off the shelf
and smaller containers should be kept in front if you have cupboard space then this
three tower shelf is a very good organizer for you and if you do not have
cabinet space then you can place them on kitchen counter to here you can see I
have placed them just right beside the gas stove very easily accessible and
looking very clean and organized in this way now move on to the idea number four
if you do not have cabinet space you can utilize your wall space mount any kind
of a wall shelf to keep your spices there I am just giving you some idea if
possible you use the similar type of a glass or steel container to store your
spices it will look very nice on the shelf and I completely forgot to shoot
in this to blow canister I used to store bay leaf and dried red chili there are
plenty of options to help you out I will try to put the links down below in the
description box if you are interested to purchase it online you can find the link
in the description box below idea number five counter top shelf you can use this
type of a counter top shelf system too if you are renting and you have issues
with nailing the wall then definitely you can go with this type of counter
shelf in this way you can use the vertical space to solve the small space
problem you can hang it to on your wall as this shelf has dual functionality so I have given five organization ideas
to organize your spices do let me know in the comment section below which idea
you liked the most or already you are using now I am going to share medicinal
properties of few spices specially which we use in our daily Indian cooking
recipes if you are interested then keep watching as per your request I thought I
should cover this important topic a little disclaimer here all this
information I have gathered after reading different articles or from
family members so do a little research or consult your doctor before using
anything if you have any health issues always keep in mind that use spice in
limited quantity overdose of anything is not at all a good idea I will highlight
only few medicinal goodness which can be remembered easily let’s start with most
commonly and every single day used spice turmeric it has a great
anti-inflammatory property which helps to reduce pain its curcumin substance
helps to reduce swelling and turmeric use widely to make medicines spice number two coriander seeds or
coriander powder it helps to decrease blood sugar blood pressure improve
cholesterol levels helps to prevent urinary tract infection spice number
three cumin mostly used to enhance the taste of the recipe it helps to maintain
healthy skin most immunity remove toxin from our body spice number four red
chilli in spite of its heat and flavor it is a great source of vitamin C and
carotene which helps to boost immunity or prevent spreading prostate cancer
spice number five muster seeds it is an excellent source of vitamin b-complex
rich source of minerals helps to lowering cholesterol relieve muscle pain
helps reducing constipation to spice number six punch foreign which is a
combination of Kalonji fennel seeds fenugreek seeds coriander seeds and
cumin seeds nagare seeds or Kalonji fight with dental issues fennel also
overcome in digestion and gas a controlled stomach pain fenugreek seeds
it is the most beneficial spice among Indian spices it helps to control
diabetic reduce inflammation it is said that it helps to increase milk flow for
breastfeeding mothers spice number nine pepper another spice which has enormous
health benefits it aids weight loss it helps to get rid of gas helps to get
relief from asthma and nasal congestion spice number ten and 11 is cardamom and
cloves cardamom has digestive properties fight with gas constipation etc clove it
has antioxidant properties anti-inflammatory like clove oil used
for relived dental pains spice number 12 cinnamon it can fight
against fungal and bacterial infection and it is high source of antioxidant
spice number 13 hink or asafoetida it helps to fight stomach pain helps to
relieve gas and also helpful for menstrual problem last but not the least
our very own spice number 14 garam masala this spice is a combination of
black pepper clove cinnamon cardamom mace bay leaf cumin fennel caraway
seeds dry ginger etc already I have covered few of them in spite of those
medicinal properties our indian kitchen is incomplete without this spice so
these spices are full of health benefits and full of flavor this ideas how you can organize your
spices and you got little information about your spices – if you liked it give
it a big thumbs up and share it with your loved ones don’t forget to
subscribe to my channel for more videos and if you interested see this two
videos right over here I see you on the next one till then take care bye bye
(upbeat music) – Hey health nuts, welcome back to HealthNut Kitchen. Today I am kicking off a very special series on my channel. I am finally doing a meal prep series, …
(upbeat music) – Hey health nuts, welcome
back to HealthNut Kitchen. Today I am kicking off a very
special series on my channel. I am finally doing a meal prep series, which I’ve been wanting to do
this for quite some time now because a lot of you guys have expressed in your comments and emails that you’re just, you need some help, you know, making it easier to get healthy meals throughout the week, whether you’re a busy mom or dad, you have school or work, and you just don’t have the time to make these meals every single day. I’ve made it super easy. You can literally spend an hour or two on a Sunday afternoon and just kind of pre-prep everything, get it cooking in the oven, pack your containers,
throw it in the fridge, and then you literally have meals for breakfast, lunch,
and dinner all week long, which is is really easy and exciting. Some of these recipes are new, some of these are old HealthNut favorites that I thought would be perfect for the winter season right now. Alright, so let’s get cooking and make some delicious
meals for the entire week. First recipe we’re gonna get
started with is breakfast, because it is of course,
the first meal of the day. So for breakfast, I decided to make my apple pie slow cooker oats. This is a delicious recipe, it’s basically like a
dump and cook recipe, which I love. And it makes so much oatmeal, it literally makes enough for two people for the entire week, so definitely enough for you for five days if you’re super hungry for breakfast. Now, to get this recipe recipe started, you’re going to need a slow cooker. In the slow cooker, I like to just rub a little bit of coconut oil in there so it doesn’t stick, and then I just like
to add my coconut milk, water, maple syrup, some
peanut butter or almond butter, your steel cut oats, then I throw in some chopped apples, a cinnamon stick or fresh cinnamon, pinch of nutmeg, sea salt. Give it a stir, pop that lid on, and you can either cook
it on high for four hours or low for eight ours. Now, before serving,
you just wanna make sure that you’ve removed that cinnamon stick, and then you can just
pop it into your jars for the entire week. This stores really well in the fridge for the whole week without going bad. (upbeat music) So what you can do is
make this on Sunday night, and then Monday morning, you’re literally gonna have fresh, hot cooked apple pie oats for
breakfast, which is awesome. Next up, we have lunch, and for lunch I am making my creamy,
dairy-free leek and potato soup. For the soup, you’re going to need a large pot where you’re gonna add in a little bit of olive
oil and saute your onion, chopped up leeks, garlic, with a bit of sea salt, black pepper. You’re basically just gonna stir that and saute it for about 10 minutes until the leeks soften and you’ll really start
to smell that aroma, it’s delicious. Next, you can add in your chopped up peeled or unpeeled potato, chicken broth, I just use
the little bullion cubes, and then I like to add in a bay leaf. So you’re gonna add in your thyme. I always like to keep some fresh herbs frozen in the freezer
for any time I need them, for a recipe like this, because I find if you’re
always buying them, they’ll go bad really quickly, so, and who has time to
have fresh thyme on hand? That was really corny, but yeah. And then top it off with about six cups of fresh, filtered water, pinch of extra sea salt and
black pepper if you’d like, and then basically, you’re
just gonna stir everything. Bring this to a boil, and then you wanna cover it with a lid and simmer on low for
about 30 to 40 minutes, until the potatoes are tender, and then just let it cool before we’re gonna transfer
it into our blender to blend everything up nice and creamy. So once your soup is cooled, you can just ladle it
into a high-speed blender. I’m using my Vitamix here, and you wanna do it in
about two or three batches so you don’t overfill your blender, and just blend it up. You don’t wanna over blend, or else it’s gonna kind of get gummy, so blend it just enough so it’s creamy, and then go ahead and place it into your little mason
jars for the entire week. This soup is perfectly paired with either some Mary’s
crackers and hummus or some veggies, whatever you like, or you could just eat it by itself depending on how hungry you are at lunch. (upbeat music) Now, for snack time, I
have something super warm and comforting for the winter months. I have my one bowl banana bread, and for the week, I
actually made my mini ones. Now, you don’t have to eat
a whole one for snack time, you can just cut these in half or slices and just snack on them. They’re full of protein from
the almond flour and eggs, and they have low sugar because they’re just sweetened
with a little bit of honey which is really good, unlike those store bought banana breads, you don’t wanna be eating
those all week long. So for that recipe, you’re
gonna need one big bowl, and we’re gonna combine
everything together to make this banana bread. So we’re gonna peel our
bananas and mash them up really well with a fork. (upbeat music) Then we’re gonna add our
coconut oil that’s been melted, add in your honey, two eggs, little bit of vanilla, and whisk that all up together. Now we’re gonna add in
our dry ingredients. So usually you wanna
have a sifter for this. I surprisingly do not have
a sifter at my place yet, I realize I need to get one. But anyways, even if
you don’t have a sifter, you can still make this recipe. You’ll wanna first add
in your almond flour, spelt flour, baking powder, baking soda, pinch of sea salt, cinnamon, and then just mix it all up together. (upbeat music) Add in your chocolate chips, mix together one more time, and then just set that aside while we grease our little mini loaf pans. So we’re just gonna scoop our batter into these little loaf pans
with an ice cream scoop. I find this is really
good for portioning it out to make sure you have
the same amount of batter in each little loaf pan. And then flatten the tops
with the back of the spatula, and you can pop these
into a pre-heated oven at 350, bake them for
about 30 to 35 minutes until they’re nice and golden brown. Once out of the oven, you can just do the little spaghetti test to make sure the centers
are cooked really well, and then you just wanna transfer them to a cooling rack, just to cool fully before you remove the banana bread out of the pan. And that’s how easy it is to make banana on a Sunday. Last but not least, you’re
going to need dinner after a very long day at school, or work, or whatever it is that you guys do, and I’m gonna be making
this awesome kale salad. And kale is a great green to make when you’re kind of prepping
things for the week, because it doesn’t wilt. I prefer not to put the dressing on if I’m gonna want it to
last more than three days, but you can definitely
put the dressing on, and it’ll be good for
about two or three days ’cause it doesn’t get all wilty. It actually will just
marinate and taste better. And then I also have some fish that we’re gonna roast in the oven along with some veggies, I got carrots and broccoli, and then we’re also gonna
roast some sweet potatoes. So I’m gonna show you
guys how to make this so we can get it into the oven. So on a large baking pan
lined with parchment paper, you’re going to place your
roughly chopped carrots, broccoli florets, drizzle
with some olive oil, sprinkle with on some sea salt, black pepper, chili flakes, garlic powder, tumeric powder, and then roast these into
a pre-heated oven at 375. It’s about 25 minutes for the broccoli and then 45 minutes for the carrots. You just wanna check on them and make sure you toss
’em like halfway through so they get crispy on both sides. Then for the sweet potato, all you have to do is make sure you wash and scrub them really well, and then stab them with
either a knife or fork, just like, get your anger out and stab them well so that way the steam can release and they don’t explode in your oven. And then you basically
just throw them on a pan with some parchment paper, stick them in the oven on 375 for about an hour I’d say, just until the juices start to kind of come out of the holes, and you can just stick a
fork in it really easily, that’s when you know your
sweet potato is done. You do not need any oil
or salt or anything. Just plain sweet potato
is delicious on its own. OK, so to prep our fish, first you’ll wanna make sure that your fish is mostly thawed out. You can use frozen, but
it’s best if it’s thawed. And then you just wanna place it on top of either parchment or foil. I like to later my parchment
on top of the foil, ’cause I don’t really like
the foil right on my fish. So I like to add a drizzle of olive oil just to keep it nice
and moist in the oven. That’s optional, and then I sprinkled mine with a garlic herb blend, some sea salt, black pepper,
a very thin slice of lemon, a few sprigs of fresh parsley, you can also use cilantro. And then you’re just gonna wrap it all up and place it into a preheated oven at about 375, and you can cook this
for about 20 minutes, and it’s just gonna be the
perfect temperature and time to get it nice and steamy
but not overcook it. Now, with your dinner, you’re going to of
course need some greens. And for greens, I’m gonna
be making my kale salad. And I have a very similar
recipe up on my channel, basically doing the exact same thing, just a different dressing. But when you’re making a kale salad, I always like to wash, dry,
and then de-stem my kale. It just makes it a
little bit easier to chew ’cause you don’t have
that really woody stem in the middle of it. And then all you’re gonna do is just like roughly kind of
pull it apart with your hand. You can do like a fine chop if you like, but then I always like to massage my kale when I’m eating it raw. So you’re going to just need
a little bit of olive oil, some sea salt, a squeeze
of fresh lemon juice, and then just massage it
really well with your hands, be one with your kale, and give it a nice, good
massage to soften it up, and then you can just add
in your chopped veggies. I’m gonna be adding in
some chopped cucumber, celery, green onion, and then some fresh cilantro. And you basically just wanna add veggies that are not gonna go soggy if left in the fridge for a few days, cut. And then for the dressing I am making my creamy,
lemon ginger dressing. And you can really make
any dressing that you like. And then you can just store your dressing in a little container or you can prep it the night before, because it’s kale, it’s not
gonna get soggy overnight if there’s dressing on it. And basically, you’ve got your kale salad, you’ve got your veggies and your fish, and you have a complete dinner. And then I also added on
some Mary’s crackers here, and just some plain garlic hummus, just as extra snacks. So if you’re like me and you like to snack between breakfast and lunch, this is a great option, too. (upbeat music) Alright, so that’s gonna be it for today’s meal prep video. I hope you guys enjoy this series, I’m so excited to do more of these. It really kind of just challenged me to kind of think ahead. I’m not so much a planner, so, and I don’t really meal
prep, to be honest. I make a couple things in
the beginning of the week to kind of munch on, but since I’m always craving
new recipes for HealthNut, I’m always eating different things. It can sometimes get a little exhausting, especially if it’s a long day, I come home from work, I’m tired, I just wanna sometimes grab
something out of the fridge and eat it for dinner. And this is gonna be really
great for Matt, as well, because he is commuting to work, and this is great for him to grab and go. So I’m excited to see what
you guys think of this video and this series. Also, be sure to answer my survey, and I think it’s, I don’t
know what corner it’s in, it’s just a little pole where you can vote and tell me what meal prep theme you would like to see next. I thought I would do themes for each one, so this one is a winter theme, a lot of hearty, warming foods to keep you warm and
satisfied all season long. And be sure and give
this video a thumbs up if you like this new series, and I will see you guys
in my next video, bye. (upbeat music)
– Packing lunches. This could be a point of constraint for many, especially if you have a picky family member on your hands. But you know how important it is to …
– Packing lunches. This could be a point
of constraint for many, especially if you have a picky
family member on your hands. But you know how important
it is to empower your family to make healthy choices
and I want to help you with some of my favorite
tips on family meal prep and healthy school lunch
ideas for picky eaters. Before we get started, I
have a free resource for you in the description below
but I encourage you to watch my video: Balanced
Diet Tips for Kids, How to Help Your Kids Eat Healthy. (gentle music) So it comes down to education. Kids are more receptive than
we give them credit for. If we can take the time
to educate our kids about the effects of sugar, rather than telling them
no without an explanation, then they are more inclined and empowered to make healthier choices. Like, for example, when
I speak to kids’ groups, I like to bring food items
to actually show them, and ask them, which one would they choose and what’s the healthier option? My favorite example is an
orange versus orange juice. I never want to see any child
ever drink an orange juice. It is loaded with sugar
but an orange, yeah, I’m not worried about an orange,
but when I teach kids this, I teach them why the orange is healthy and the orange juice is not. I teach them about the fiber, I teach them about the sugar content, I teach them about over processing and that way, they now have the knowledge to make that choice for themself. So in my years of doing
this and working with kids, what I’ve noticed, a couple
of tips for you parents, is to let their child have
a choice of what to buy at the grocery store, as
far as healthy kid items. So we’re talking about, ask them, what kind of protein would you like? Would you like pepperoni? Would you like lunch meat? What protein would you like? If they feel like they have
a choice in the whole matter, they’re gonna be so much
more receptive to this. Also, let your kids
help you make the item, make the food, make the lunch,
get them involved in it. They’re gonna take ownership of it if they’ve had a hand in making it. So just a few ideas for you,
we’re talking bacon, eggs, avocado with some salt sprinkled on top. Code Red crepes with almond
butter and sugar-free syrup. Chia pudding, nuts, seeds, sausage snacks, vegetables, dips; guys,
there’s a ton of ideas here and you remember: our idea
is to eliminate the sugar. We want the sugar out of your kid’s life so they don’t come and see me in 15 years. And if you are stumped for ideas, guys, make sure you pick up
the Code Red cookbook; over 240 recipes plus an index with a special section just for your kids. I’ve said it before and I’ll say it again because I can’t stress this enough: this isn’t about restricting
or shaming you or your family. It’s about empowering you with
the tools and the knowledge you need as a parent to take
control of your family’s health so that you can all live a full life, full of energy, hope and healing. If that sounds like
something that you want and you would love to join a
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Namaskar Welcome to nishamadhulika.com Bengali rasgullas are of two types. One made with ararot which tend to be less spongy but are very delicious in eating and second those which are …
Namaskar
Welcome to nishamadhulika.com Bengali rasgullas are of two types. One made
with ararot which tend to be less spongy but are very delicious in eating and second
those which are made without using ararot. These are very spongy and today we will make the second type of rasgullas .i.e. without using ararot. For this we have taken Full cream milk – 1 liter Lemon – 2 Sugar – 300 grams (1.5 cup) Firstly boil the milk. Once the milk starts boiling take it off the flame. Make milk cool down to at least 80%. Meanwhile take out lemon juice. We have got round 2 tbsp lemon juice. Now add 2 tbsp water in it. Now add ½ tbsp lemon juice in milk at a time. Mix well. Milk has started to coagulate. Milk has coagulated. Water has separated from the milk. Don’t keep the coagulated milk like this for long. Strain the milk as soon it gets coagulated. Take any sieve and cover it with a muslin cloth.
Now pour the coagulated milk on the cloth. All the water will get drained out and only chena will be left. Pour cold water on top of the chena. This will make the chena cool and washed. Also the savory flavor of lemon juice will get removed as well. Hold the cloth from all sides and squeeze the chena until all water gets drained out. Take out chena in a plate. Now knead the chena until it becomes soft and smooth. Knead the chena like this for about 3-4 minutes. Now we will make balls from it. Meanwhile boil water and sugar. Add sugar in pressure cooker. We have taken 1.5 cup sugar so add 4 cup water. Turn on the gas and let water boil. Divide chena in equal parts. Now roll them with your hands giving a round shape. Like wise prepare all balls. We are making these rasgullas in pressure cooker because it requires large amount of heat for making rasgullas. In markets the shop keepers add ritha
water in the sugar syrup which results in sudden forming of form on the surface
of syrup and rasgullas gets equal heat. We will make rasgullas in cooker because there is equal exposure of the heat and rasgullas get cooked well. Once water starts boiling, add these balls in the water. Cover with lid and cook on high flame until it simmers (whistle) once. The moment it simmers reduce the flame to medium so that the pressure remains in the cooker but it doesn’t simmers again. Cook for 7-8 minutes more. After 8 minutes turn off the gas, rasgullas are ready now. We have taken cold water in a utensil. Place the pressure cooker in water to remove all the pressure quickly. Open the lid. Rasgullas have become puffy and doubled in size. Now take them out in a bowl. Now take them out in a bowl. Try this recipe at your home and share your experience with us. See you again at nishamadhulika.com
Hi! Welcome to Sandy’s Kitchen! New Food for A New Mood! First question, are you a meat eater? Second, do you think cooking is kind of troublesome? If your answers are …
Hi! Welcome to Sandy’s Kitchen! New Food for A New Mood! First question, are you a meat eater? Second, do you think cooking is kind of troublesome? If your answers are both yes, congratulations, today you will learn a lazyyyy way to make pork ribs with our… rice cooker!! As you can see here, my rice cooker is the simplest one, it only has few cooking options like white rice, brown rice, steam and keep warm. And it only cost about 30 bucks. So I wanna say basically you can use any rice cooker to make this dish. Due to my rice cooker being kind of small which is about 8 cups in size, I only prepared one and half lbs of pork ribs for 2 servings. First, put all pork ribs into boiling water and add 2 pieces of ginger. Bring it to boil and skim scum off. The whole process is about 5 minutes, then you can take the ribs out. I’ve plugged in the rice cooker and set it to white rice mode. I added 1 tablespoon of oil to cover the bottom, if your rice cooker is bigger than mine, you should add more oil. And add our ribs, Let it cook about 10 minutes When we’re waiting for it, we can prepare the sauce. Give it a good mix Now, 10 minutes is up. I like to make ribs with potatoes. So here I have one chopped potato. Add them to the rice cooker. If you’re a spicy food lover like me, add about 6 pieces of dried chili pepper or fresh pepper. Then, let’s pour all the sauce that we mixed earlier into the bowl and close the lid. When I cooked about 10 minutes, the potato wasn’t soft yet. So I cooked another 5 minutes. Totally is about 15 minutes. So during those 15 minutes, you can go to watch a quick show have a cup of coffee or just sit on the couch to relax. This is the point about this dish, BE LAZY! Now time is up, let’s check it out! OMG, look at it and listen! I wish you can smell it through your screen, because it’s heavenly good. After tasting it, I decided to add more salt. Next, Move to a serving plate sprinkle some scallions as garnish Jiang! It’s Done! Look at this The ribs are very tender and tasty. Look at these potatoes, The potatoes are melting in my mouth. Hope you like this dish! If you like this video, please give me a thumbs up! Or if you’d like to get notification of my next video, please subscribe! Here! I’ll see you in the next one, bye bye!
– Welcome to Kitchen Gadget of the Week, a segment that may or may not actually be of the week, you know, there’s nothing like reassurance, is there? Truth be told, …
– Welcome to Kitchen Gadget of the Week, a segment that may or may
not actually be of the week, you know, there’s nothing
like reassurance, is there? Truth be told, I have done lots of kitchen gadget videos in the past and some of them, as has been welcome, is I haven’t given them a fair crack of the kitchen gadget testing whip, so I plan to delve into it more, like, some of them might be 20 seconds long, some of them might be 20 minute
epic, directors cut styly and hopefully that’s cool with you. Let’s also take into account one of my most popular videos ever was when I just reviewed a banana corer, a banana corer that does
not even have a core, a banana doesn’t have a core, I don’t know what that was,
I still called it a core, because I felt like a banana had a core, that was why I did that. Also, throw into the mix the fact that I’ve got tonnes of
kitchen gadgets still to review and I just wanna get rid of
them in a steady process, I went live on YouTube the
other day just testing it out, it worked a charm, thank you
to everyone, that watched that, I plan to review a gadget
every week hopefully and then like literally give
it away, that actual gadget, maybe a day or two later on a Live Stream, I just don’t know how to do it, maybe I’ll just do like random MVK trivia, I actually don’t know, so you can tell me if this is a thing. Today we are looking at the
Micro-Pop Popcorn Popper, cha-ching, can you see that alright there? Lush, this is made by a
company called Ecolution, which I think was a nightclub
I went to in my teenage tears, Cook Well, Do Good is
their tagline right there, which is a good motto in life, Cook Well, Do Good, Cook Well, Be Good, Cook Well, Be Good. – What? Cook Well, Be Good? What you on about? (laughs) – [Barry] Sorry, it’s Cook Well, Do Good. – Cook Well, Do Good, oh-oh, watch out for the
cannon ball. (laughs) – We’re having it explode, whoa! – It’s got temperature-safe
glass, piece of mind, dishwasher-safe, of course, of
course I use the dishwasher. – This is the dishwasher, you could try using it
sometime, you know. (laughs) – Alright.
(laughs) And a dual function silicon lid, that measures the kernels
and melts the butter, that’s like two things
at once, I can’t do that and hopefully it’s not just a Barry thing, I can’t do it, I can’t do it. How many things can you do at once? – Two. – That’s good. (laughs) So why is this good? Well apparently, it will pop the popcorn without any oil or butter needed, so it’s kind of like healthy
popcorn, that’s good, it’s popping-tastic, pop-alicious, pop-pop-poparooney, pop’s your uncle. Apparently another feature is the fact, that it’s Movie Night Snack Size, well for me, when I’m
having a movie night, I want a bucketload of popcorn and also I fall asleep anyway, but I want a lot of popcorn
and I will eat it all. What does it replace? Well, it replaces cooking
popcorn in a pan, right, in a saucepan, which is
actually really, really easy and I’ve done a few
recipes on the channel, which you should check out,
if you want to, be a love and it also replaces those
microwave bag, poppy things, which spin around and do
actually burn quite a bit, actually one of the first
things I ever cooked, when I was a teenager was one of those microwave popcorn bags and it just, it stank. So what do the punters say? Let’s have a look at a good
and bad review and opinion. “I can’t live without my Popcorn Popper, “it makes the best.” in capitals, you know someone’s serious
when it’s in capitals, “My only complaint is
this is my second one, “because it is made of very fine glass “and boy, does it break easy, “if you aren’t very careful washing it, “I hit mine on the faucet
and hence, got a second, “however, I love it,” that makes it sound like
she actually struck it on the faucet, what is a faucet? Genuinely forgotten what a faucet is. I just Googled what a
faucet is and it’s a plane, look, no wonder she broke it, she smashed the Popcorn maker on a plane, but she still gave it
five stars, nice one, Jan. One on the negative side with the tagline, “This is awful,” by Nature Nut, “as a corn popper,” is that his job? “Hi, I pop corn,” “this makes a nice fishbowl.” (dynamic band music) “It sure doesn’t work for me “and for all the reasons
other reviewers mentioned, “who also gave this
product one or two stars. “It’s back to the air popper for me, “this one’s a real waste of my money “and yes, I tried all
different times and powers “to try and make it work.” Sorry to hear that, Nature Nut, incidentally, I do have
an air popper upstairs, it’s in the gadget
conveyor belt to review. What other uses are there? Well, here’s two ideas, one, you could use it as an
instant filter for your dog to make them look like
they’re an astronaut or you could use it as a seashell, ahh, I can hear the waves,
legitimately this seashell thing, oh, you can hear the
sea, that is exactly it, I can.. smell popcorn. Of course, everyone is
entitled to their opinion, but as a lot of Amazon sellers use my name to endorse their product, thank you to everyone
that’s sending me the links, Endorsed by Barry Lewis, I
don’t even know these people, alright, they’re just,
they’re just doing it, if you’re gonna do that, that’s fine, but help me out, bit
of cash machine, yeah? Woo! I headed out to the
shops to get my pop on. Alright, this is my
rustic dog walking look, I’ve literally just
finished walking the dogs, it’s a horrible day, it’s raining and I am gonna go and
get some popcorn kernels, these kernels gotta stand to attention. Here we go. That’s what we need, stand to attention, kernel, nice. I was getting some
funny looks in the shop, ’cause I look like a Smurf with my hat, I don’t mind, you know, the
corn is here, I’m so corny, you are lucky, this guy’s lucky, he’s not gonna be just any old corn, you’re gonna be gadget corn. (laughs) Oh my gosh, look at
that, it’s like a big teapot, better give it a quick wash, you know. Fill the silicon lid with
popcorn kernels to the Fill Line, okay, this is my liddy
thing and there’s a line. (pouring corn kernels) That’ll do, I think, seems pretty good. (pouring corn kernels) Optional, add desired amount
of butter or margarine to the silicon lid, so literally in here, the perforation lid allows
the butter or margarine to melt onto the popcorn,
butter is not necessary, you butter believe I’m
gonna do that one as well. So this is the critical
thing, as far as I can see, it is not telling me the standard
wattage of the microwave, mine is an 800 watt microwave,
as many of you know, I tell you that a lot. Heat the first batch for
two minutes, 30 seconds on subsequent batches, time may be added, until the popping slows
to two seconds apart. So that’s how many are in there, let’s do it. (beeping microwave) Do you think it’s gonna work? I don’t know, here we
go, right, let’s grab it, ♪ Da da da da da ♪ Two minutes 30. (beeping microwave) Noises are happening, I just heard a psst, this is a Snapchat territory. (whirring microwave) Smells like the cinema in my microwave, it does, guys, honestly, it does. This is great. (whirring microwave) I’m gonna take it out early. (gasps) Oh my gosh, look at it. Ooh crikey, I’m scared to touch it, ’cause everyone said the glass was so hot, yeah, that’s hot. This shouldn’t be hot though, this handle, oh no, it’s not, look, popcorn. Ah-ah, it’s hot, ooh! Come on, out you come, oh,
a few unpopped kernels, it did warn about that. (pouring popcorn) Popcorn, oh yeah. (pouring popcorn kernels) Uh. (pouring popcorn kernels) You’re gonna go all over my popcorn, mate. (beeping microwave) The butter is actually
raining down on our popcorn. (thudding of corn popping) Look at it go, that’s crazy. Oh yes! That smells both buttery
and burnt. (laughs) Well, we butter take your lid off. (pouring popcorn) I tell you what, it’s worked though, there is no burnt
popcorn, I don’t see any. It’s a little bit like
the movie, Gremlins, when they get water on them, why does one kernel of popcorn end up turning into like a whole bowl? Why can’t everything be like that? Imagine if you clicked your
fingers (clicks fingers) and then another one of you appeared (clicks fingers) and then another (clicks fingers) and then another, really bad Wayne’s World reference, I don’t even know how
I’m going to edit that. This thing actually worked a charm for me, no broken glass, Nature
Nut would be upset with me, tastes amazing! Don’t take my word for it though, take the word of some
expert popcorn tasters. ♪ Popcorn cam, popcorn cam, popcorn cam ♪ – Mm. It’s got a, mm. (laughing) popcorn cam, popcorn cam. – Ooh, smells amazing. – [Barry] It’s popcorn,
it always smells amazing, well, unless you’ve burned
it, then it’s like horrible. – Oh yeah. Ooh, nice. – [Barry] You like it? – Mm. (jaunty orchestral music) – Jeez, wow, nearly bit me hand off. Well, I think that answered
that question, didn’t it? In conclusion then, should
you get this gadget? Yes, you jolly well
shall, I think you should. If you wanna get it, I’ll
earn 2p or something like it, if you click a link down
below in the description, I’m gonna go Live and
give this actual one away, I’m not even gonna wash it, so you can have the actual
stains from my house, (laughs) that sounds wrong. If you enjoyed this video as
much as I’ve enjoyed making it, don’t forget to give
the video a thumbs up, subscribe to regular videos and maybe share it with a friend, that you think might enjoy
it as much as you did too and then you can laugh about
it over a coffee and popcorn. Seriously though, thanks for watching and if you’ve seen any other cool gadgets, let me know what they are down below and I’ll work my way through
them, cheers, kernel. (upbeat pop music) Ugh!
by Gene Kilian
