Скачать с ютуб Healthy Meal Prep that ACTUALLY Tastes Good в хорошем качестве

Healthy Meal Prep that ACTUALLY Tastes Good

If you want to eat healthy regularly, meal prep is the way. Here's how to make it actually taste good. Get your first purchase from Blueland for 15% off by clicking my link https://www.blueland.com/brianlagerstrom ▶️WATCH NEXT: Easy & Healthy Sheet Pan Meals:    • 3 Easy (and Healthy) Sheet Pan Meals   20 Craveable Meals in 1 Hour:    • How I Cook 20 CRAVEABLE Meals in 1 HOUR   ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT WOK: https://amzn.to/4bQVfCj GLASS CONTAINERS: https://amzn.to/4bQzoLe LAGERSTROM CHEFS KNIFE: https://shop.brianlagerstrom.com FOOD PROCESSOR: https://amzn.to/3jF5LT2 SEGGIANO PESTO: https://amzn.to/3Ftwv7i FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo 12" NONSTICK: https://amzn.to/3R73T69 AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* Korean Beef ∙375g (2c) medium-grain sushi rice ∙500g (2¼c) water ∙6-8g (1½ t) salt (for rice) ∙15g (~1T) cooking oil ∙2 lbs/1kg ground beef, 90/10 ∙400g (~1 lb) broccolini, chopped into 1" pieces ∙200g (2 large) bell peppers, sliced into ¼"x1" pieces ∙10g (4 cloves) garlic, crushed ∙20g (~2") fresh ginger, grated ∙75g (5T) soy sauce ∙15g (1T) sesame oil ∙50g (3T + 1t) beef stock or water ∙25g (2T) rice vinegar ∙25g (2T) brown sugar ∙75g (¼c) gochujang (or sub 25g sriracha + 25g miso + 15g extra sugar) ∙15g (~1T) cooking oil ∙Salt for veggies 1. In a rice cooker, combine rice, water, & salt. Cook until done. 2. Heat wok over high (or med-high if using nonstick). Add oil & ground beef. Cook, breaking apart until browned, about 10 min. 3.Pprep vegetables: Chop broccolini into 1-inch pieces. Slice bell peppers into ¼-inch thick strips, then cut those strips into 1-inch lengths. Crush garlic and grate ginger; set aside. 4. Once beef is browned, add garlic & ginger, stir-frying, 60 sec. Add soy, sesame oil, beef stock/water, vinegar, sugar, & gochujang. Stir until sauce reduces 5. Wipe out wok, add oil, sauté veg over high, 5 min until tender but snappy. Shrimp & Pesto Pasta ∙2 lbs/1kg shrimp (16-20 count) ∙10g (1 1/2T) smoked paprika ∙5g (1½t) garlic powder ∙10g (2t) salt (for shrimp) ∙25g (2T) olive oil ∙450g (4c) fusilli pasta (or similar) ∙2 bunches (~300g) kale, thinly sliced ∙400g (~4c) green beans, cut into 1" pieces ∙150g (~½c) basil pesto ∙30g (1/3c) grated parmesan cheese ∙10-15g (~1T) cooking oil ∙Salt for boiling water and veggies 1 Bring a large pot of salted water to boil. Cook pasta until slightly past al dente. Drain, mix immediately with pesto and parmesan. 2 Marinate shrimp with paprika, garlic powder, salt, and olive oil. 3. Chop kale thinly; cut green beans into 1” pieces. 4. Heat oil in wok over high. Sauté beans with salt for 2 min, add kale and cook until wilted. Cover and steam 2 more min til tender. 5. Heat wok over high, add oil, cook shrimp in 2 batches until lightly seared and just cooked through. Mexican-Inspired Chicken Meal Prep CHICKEN: ∙2 lbs/1kg boneless skinless chicken thighs ∙20g (1½T) olive oil ∙10g (2t) salt ∙10g (1T) chili powder ∙5g (2t) ground cumin (for chicken) ∙1g (1t) dried oregano ∙5g (2t) onion powder ∙5g (1 1/2t) garlic powder ∙1/2c water RAJAS: ∙400g (1 large) onion, thinly sliced pole-to-pole ∙400g (~3 large) Anaheim or poblano peppers, sliced thinly ∙Salt ∙10g (4 cloves) garlic, minced ∙150g (1c) frozen corn ∙150g (2/3c) sour cream (sub greek yogurt) ∙ Splash of water BEANS ∙3 cans (425g each) black or pinto beans, drained (reserve liquid) ∙5g (2t) ground cumin ∙5g (1t) salt ∙10g (4-5 cloves) garlic, minced (for beans) 1 Preheat oven to 425°F (220°C). Toss chicken thighs with olive oil, salt, chili powder, cumin, dried oregano, dried onion, & dried garlic. Roast directly on sheet pan for 25 minutes until cooked through. 2 For veggies, preheat wok over high with oil then sauté onion and peppers with salt until charred and tender, 6-8 min. Add corn, cook 5 more min. Add sour cream & splash of water. Stir and cook another 2 minutes. 3 For beans, add 2 cans, drained, to a food processor, reserving some of the bean liquid. Process until smooth, adding in a little bean liquid to loosen. 4. To refry beans, heat oil and minced garlic in a pan over med heat until garlic has softened. Stir in pureed beans and fry for about 3 minutes. Add 1 can whole beans, drained. Cook 3 minutes until thickened. 5. When chicken is cooked, immediately add 1/2c water to sheet pan and let sit. Once cooled slightly, scrape up any pan drippings, then shred chicken, mixing with drippings. CHAPTERS: 0:00 Korean Beef Bowl 5:35 Keeping my dishes clean 6:34 Shrimp and Pesto Pasta 11:16 Mexican inspired chicken, beans and rajas #mealprep #healthymealprep #mealpreprecipes