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  • Hi, guys.

  • Welcome back to my kitchen.

  • I made my breakfast in another video.

  • If you guys want to check that out.

  • But today I wanted to do my lunch.

  • It's really quick and easy.

  • Its really like, Ah, busy gals.

  • Healthy lunch Lunch is something that I would normally skip or just try to snack through.

  • But this is actually more of a regimen that my dietician recommended I do like back in October and has been slowly trying to get up to speed with this.

  • And basically all it is is salad.

  • But really, you're just taking a lot of different ingredients that some of them are made ahead, like on a Sunday or whatever, and you just put them together too quickly.

  • Grab out of your fridge and make a meal out of you could do this even for lunch or breakfast or dinner, whatever you wanted to.

  • But I prefer to do something like this for lunch because it's healthy.

  • It's quick.

  • It's kind of so easy to just put together, and a lot of times it even prevents me from eating out.

  • So I just want to kind of show you you can adapt this tow whatever type of ingredients that you really like.

  • And let's get started.

  • Okay, So the first thing that I have is some baby spring mix.

  • I am more of a spinach person, and Zach really likes things like Remain so this is a good option for us because we each have different tastes, and this is one that we agree on a lot.

  • I try to go organic with anything that's, you know, as much as possible, try to go organic.

  • But, um, especially anything like a leafy green.

  • I try more than anything to get organic just because it comes in contact with a lot of stuff.

  • All right, so then I've got some cherry tomatoes again.

  • They're the easiest tomatoes.

  • Um, if I were to try to cut up a tomato, I'm just not going to and it's gonna go bad.

  • Even this I would really be better if I cut them up.

  • And these ones are already washed and ready to go.

  • But I'm not really gonna cut Venditti.

  • Maybe maybe I'll change my mind, but, um, next I've got some onion again already cut up a lot of times, I'll use something like this in a soup, too.

  • So just having some onions that are already cut up and ready to go, it's a good thing.

  • Sit here.

  • Um, couple of new fresh pieces.

  • I like green pepper and also like avocado.

  • And these ones are just fresh from the store.

  • So I will be cutting them up and then kind of part of the process is all cut up the whole green pepper and then put them into one of these little storage guys so that I can then use it later and it's even quicker.

  • So you get a knife.

  • My knives are not sharp.

  • I just never have upgraded my knives since I got, um and I don't sharpen them either.

  • But I kind of know my way around them.

  • Um, probably better than if I were to try to have really sharp knives.

  • I would probably hurt myself back.

  • And I like to just kinda dice fees up.

  • I think that with a salad, you want something that has sort of smaller chunks.

  • Another reason why I love to have, uh, green pepper, though, is we make mojitos a lot in her house.

  • And so I'm not gonna cut all of them up in the small pieces.

  • But the pieces that I'll use today for my salad, I'll definitely kind of small we offer for he does.

  • I like to make a win.

  • The strips.

  • Okay, get a container.

  • Probably this size.

  • These are the coolest things, by the way.

  • I have added to my collection over time of these, they are completely glass here.

  • And then the woods are bamboo and it's just got a little bit of like silicone around the edges.

  • T press it in and seal it.

  • But that was another tip that my dietitian told me to do is if you are going thio, keep your food and containers.

  • Make sure that you can see through them because otherwise you just won't eat it.

  • And it won't like you won't actually try to eat it or or see it, You know, like when you see food, it just makes you hungry for food.

  • And I think that's part of the idea there.

  • And then, of course, like any time that I'm not putting my food in plastic.

  • That's something that I try to do is not putting plastic how is avoidable, but I'm trying slowly getting better at that.

  • But yeah, these things have really come in handy.

  • All right, So avocado is next again.

  • Dull knives.

  • If you have sharp knives, you probably want to not do this in the palm of your hand.

  • Another agree avocado day.

  • And then I like to just cut that up into slices, and I'll get it out it off with a fork in a second.

  • All right.

  • Next.

  • I prefer artichoke hearts, and Zach hates them, whereas he prefers banana peppers.

  • And I hate them.

  • I I mean, I don't hate them, but I rather just have our artichoke hearts.

  • Okay?

  • I really need a fork in this point, Mom.

  • A fork in a pop, a fork.

  • I just don't like big forks when I eat.

  • Um e feel like I have so many opinions in my kitchen, but it's true.

  • I just I feel like because I'm small.

  • It's just to have a big old fork.

  • It just makes my food Yum era when my forget small Okay, Anything I tried to do is not use to many, um of utensils or anything.

  • There's a small chance I have avocado in my head right now.

  • One second okay back.

  • Ah, what I was saying was, I actually prefer to not how many utensils and you try to use, So I'll be rinsing stuff off and we're using so much as I can again.

  • I just try to make lunch is really easy.

  • I don't know what it is about artichoke hearts, but I just love them so much.

  • And these ones are also marinated.

  • So they have this really only flavor, kind of like Italian seasoning with, um exact got into banana pepper banana peppers this year just because we ordered a vegetarian pizza one time and it came with banana peppers.

  • And now he's like, obsessed with banana peppers and puts them on anything he's like, There's nothing that can taste bad if there's banana peppers on it.

  • But, I mean, I I think they're all right.

  • They're just kind of like a pickle.

  • All right?

  • Now, another thing that I like exact doesn't like is beats, and these ones are canned.

  • They're they're, uh, chopped up shredded.

  • And I just really like these.

  • I would have to be careful, though, because I'm wearing white shoes right now, So you're just gonna be super careful and is my old fashioned can opener.

  • I think this one's my grandmother's from, like, 20 or 30 years ago.

  • But see, I say that not working.

  • Yeah, yeah, I've done a lot of research, is back in the day of why I, like root veggies like carrots and beets.

  • And, I don't know, it's just something to do with my body type.

  • Whereas Zach likes more cruciferous remains all that stuff.

  • Okay, it's my fork.

  • All right.

  • So I'm gonna do is just lift him off with my fork and put that on in a corner.

  • Have you ever made a bootable?

  • These are so yummy in that.

  • And a lot of times, they'll just put little pockets of different food groups in different corners of the plate, and it just looks so good, but, yeah, you're either a beat person or you're not.

  • And it's totally fine if you don't like him.

  • I love him, though.

  • All right.

  • So another thing that I have already put into a little container is the garbanzo beans or chickpeas.

  • Um, to me, they just taste like Thomas exact things.

  • They had taste more like a lima bean.

  • And so, like, he's okay.

  • with eating them, but he's gotta have it with other food as well.

  • He can't just have these because he likes lima beans.

  • So if you're thinking that they taste like lima beans, you probably won't like him.

  • Okay, so I also have some cucumber that I cut up yesterday.

  • Um, you know, it'll last you'll be sorry for making a mess.

  • Um, cucumber will look a lot more fresh than this when you cut it up fresh, but just to make my life a little easier, I'm just gonna go with that.

  • Okay?

  • Exact likes cucumbers.

  • Gonna add some to his too.

  • All right, whatever.

  • Dude.

  • So you didn't like you come breeze.

  • All right, so now I have shredded carrots and just gonna add Zach some carrots as well again.

  • He's not a roots guy, but he likes shredded.

  • Okay, I'm gonna move on to discipline.

  • Next.

  • I guess this'd hard boiled eggs and I can link you guys to how Martha Stewart makes hard boiled egg eggs.

  • And that's exactly how I make them.

  • I don't mess around.

  • I don't like them overcooked.

  • But then again, I have no idea what's inside it.

  • So we'll see what they turn out like I have heard that it's true that if you if you believe the what do you call this?

  • The shell?

  • If you leave the shell on until the next day, then it will kind of break easier.

  • And you won't get too many little chips inside of your heart.

  • World egg and I cooked mine after a boil.

  • I turned off the heat, covered it and cooked them for eight minutes, so they should still not be overcooked at all.

  • A little bit creamy, but not runny either.

  • Yeah.

  • See that?

  • It's like not chipping or anything like the That little waxy part of the shell isn't sticking to the egg.

  • All those really obnoxious things about hard boiled eggs are solved by peeling it the next day.

  • I also added a little bit of vinegar to the water while I was boiling it.

  • And that helps the shell lift off from the egg a little bit more to All right, I'm gonna set that right here.

  • Uh, don't take this away, okay?

  • Big reveal on the egg.

  • Louis, rinse that off a little bit.

  • Still got a little bit of shell on it.

  • Okay.

  • See, That's perfect because it has a little bit of the the richness of the yolk there.

  • It's not something that is overcooked or anything.

  • It's a little bit creamy still, and there's nothing that's grey around the edges.

  • So that's awesome.

  • I'm just gonna give us each 1/2 and I'm gonna put the chickpeas with the egg for his act.

  • It's a thing I don't know.

  • All right, so another little preference here.

  • Feta.

  • Absolutely amazing on salads, especially with cucumber.

  • And today I'm using this one, which I picked up from the store this past weekend when I was making some spaghetti, and it was just perfect Parmesan sort of thing.

  • It doesn't even say it's Parmesan.

  • It's just Tuscan cheese, just little cheese shavings.

  • Zac's is really more of a Greek salad.