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1. WITHNELL BAY
ADDRESS: Withnell Bay, Western Australia, Australia
INTERVIEWEE: Elijah Walker + Clinton Walker + Jaden Bobby
🇦🇺GRILLED LONG BOTTOM SNAILS: Catch the snail in shallow water, then grill them on the cinder.
🇦🇺GRILLED MUD CRABS: Hunt the mud crab in the mangrove areas. Grill them on cinders, and flip them every three minutes.
🇦🇺GRILLED STINGRAY: Catch a stingray with a spear. Grill on cinder. Flip every 3-4 minutes to make sure it is fully cooked.
🇦🇺 RAW STINGRAY LIVER
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If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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U.S. Navy animated training film by Hugh Harman Productions. Features the character Private McGillicuddy. Used to train U.S. Marines to not eat indigenous food.
Mindy W. is an indigenous chef and restaurateur who uses Instagram and Facebook to share her passion for Australia’s native ingredients and her First Nation's culture. She connects people to her culture through food.
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Join Joshua Thurston Toole, a proud Gomeroi/Waliyan man, as he makes three meals using only native Australian ingredients — including a fried stingray and an emu streak!
This video was shot in accordance to government orders at the time of filming.
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It's like BuzzFeed, but down under. We're a bit cooked, not afraid to get deep and sometimes we'll make you crack up. New videos every week!
The HiHo kids tried popular foods from 3 cities around the world - Rome, Punjab, and El Paso with the help of Little Passports and America's Test Kitchen Kids. What country’s food should we try next? Start your global food adventure at https://littlepassports.com/hiho. Use code HIHO to get 25% off any 6 or 12-month subscription!
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Kids Try Popular Foods from India, Italy and the U.S. | Kids Try | HiHo Kids
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This is what happens when a lower 48er tries traditional Alaskan native food. In this video we try reindeer (caribou) seal oil, bow head whale (muktuk) , beluga whale, and walrus. Enjoy watching us struggle to get through some of these and comment on which food was your favorite to watch.
Top 10 Most Popular Russian Foods || Russain Traditional & Street Foods ||
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia.
Delicious nature of traditional Russian food, and the unique, slightly eccentric and family-oriented philosophy that defines Russian food culture.
Today we know about top ten food in Russia.
Top 10 Most Popular Russian Foods List Name:
01: Pelmeni
02: Blini
03: Beef Stroganoff
04: Borscht
05: Pirozhki
06: Solyanka Soup
07: Plov or Pilaf
08: Olivier salad
09: Kamchatka Crab
10: Kvass
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A World War II training video on why you should only eat food provided by the military.
We foraged and tasted delicious native bush foods with Indigenous cultural heritage guides and talented chefs Jody Orcher and Drew Roberts of Shared Knowledge. With the increasing commercialisation of native bush ingredients, Jody and Drew advocate for awareness and respect of Indigenous food knowledge and cultural practices and supporting Indigenously-owned food businesses.
Connect to Shared Knowledge: https://business.facebook.com/....pg/sharedknowledge.c
Native Foods Vegan Cafe opens another great restaurant, this time in Boulder, Colorado. And Boulder is pretty darn happy about that! Team VegSource was there -- check out the video to see the fun!
Native Foods is opening dozens of vegan restaurants around the US. For more info, visit http://www.NativeFoods.com
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In recent decades Indigenous Peoples globally have experienced rapid and dramatic shifts in lifestyle that are unprecedented in history. Moving away from their own self-sustaining, local food systems into industrially derived food supplies, these changes have adverse effects on dietary quality and health.
The Centre for Indigenous Peoples' Nutrition and Environment (CINE) based in McGill University, Canada, responded to requests from indigenous leaders from around the world to help stop loss of traditional food system knowledge with research and community-driven activities that bridge the generations.
This series of videos presents highlights from 12 indigenous community areas in 9 countries, and is intended to contribute to the evidence base used to make global policies to protect Indigenous Peoples' food resources and promote good health.
On Baffin Island, within the Nunavut Territory, the rural community of Pangnirtung uses traditional knowledge and country food to address emerging health patterns resulting from transition in nutrition and all facets of life. Working with the Inuit Tapiriit Kanatami, the Government of Nunavut Department of Health and Social Services and the Nunavut Tunngavik Incorporated, the project promotes health and well-being of community members with focus on local Inuit food.
Videos in this series:
1. Indigenous Peoples’ nutrition - The Project | https://youtu.be/YEIflli6j1U
2. Indigenous Nutrition for Better Health | https://youtu.be/egVhcR0KLo4
3. The Inuit and their Indigenous Foods | https://youtu.be/ReCQrz0-7n0
4. The Nuxalk and their Indigenous Foods | https://youtu.be/DY4ehRZ85wY
5. The Gwich'in and their Indigenous Foods | https://youtu.be/CxDZnNk1_Oc
6. Pohnpei and their Indigenous Foods | https://youtu.be/tKn7JdJo2LU
7. The Maasai and their Indigenous Foods | https://youtu.be/H6Bu6F_farU
8. The Aguaruna and their Indigenous Foods | https://youtu.be/6jlK2jwyev0
Learn more about The Project at http://indigenousnutrition.org/
Guy visits a James Beard Award-winning authentic Southern tribal cuisine spot in Phoenix that serves up a Native taco with their traditional puffy, slightly sweet fry bread.
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Guy Eats Native American Fry Bread + Pozole in Phoenix | Diners, Drive-Ins and Dives | Food Network
https://youtu.be/xZX_64CvM-E
"What a Six-Course, Gourmet Native American Meal Looks Like." All three Indigenous chefs featured in alter-NATIVE: Kitchen come together to prepare a multi-course meal of Native cuisine for a select group of Indigenous and non-Indigenous people in Los Angeles. From Brian's agave-roasted rabbit tacos to Kalā's (cooking solo for a change) imu-cooked kalua pork to Hillel's painted like a Pawnee horse black bean salad (made from newly restored heirloom beans grown with love and resistance). And just wait til you get to these talented chefs' "dessert trio."
What a Six Course, Gourmet Native American Meal Looks Like | alter-NATIVE: Kitchen Ep. 6
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I was quite curious about what food from the Navajos tasted like, so I decided to stop by the Cameron Trading Post. Needless to say, I was blown away.
Google Maps Location: https://goo.gl/maps/BcAt13H3TkFWBwLY6
Recorded August 2023
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Australia is famous for lamingtons and the beloved meat pie, but researchers want to transform our traditional cuisine to include native bush foods like Illawarra plums, pindan walnuts and wattleseed.
While Indigenous communities have long known the benefits of bush tucker such as bunya nuts, lemon aspen, riberries, desert limes and Cape York lilly pilly, the foods remain largely untapped for Australian's food industry.
The University of Queensland (UQ) and the Australia Research Council's Training Centre for Uniquely Australian Foods wants to change that and is working in partnership with Traditional Owners to turn the foods into branded products.
Centre director Associate Professor Yasmina Sultanbawa said the health and nutrition benefits of native foods was understudied.
The centre is a collaboration of local and international experts and scientists, as well as a cohort of PhD students, who will support Indigenous groups get native products to a commercial market.
Food scientists will provide research on composition, toxicity and safety, UQ's law school will assist with intellectual property, marketing and branding, and social scientists will monitor the impact on local communities.
Associate Professor Sultanbawa said the aim was to push the native foods industry forward to meet widespread demand.
For more read here: https://www.abc.net.au/news/20....19-11-17/native-bush
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When I posted my Pav Bhaji video(https://www.youtube.com/watch?v=2Zvvzk1u_os) a while back, I had made this observation that almost every vegetable in the Pav Bhaji was introduced by the Portuguese or the British in the last 150 years. This made a lot of folks wonder in the comments section - Wait, what vegetables did we eat before these plundering Europeans arrived?
Turns out that it’s not an easy question to answer, given the general paucity of documentary evidence (we tended not to write things down in general). While archeologists and food historians have their ways, there are some simple ways in which laypeople like us can try and appreciate what vegetables our ancestors might have eaten:
1. Dishes cooked during Srardha rituals,
2. Dishes cooked in old temples and
3. Food eaten by the poor in remote villages - where older eating practices are more likely to have survived.
In this video, I will just focus on 1 - what is cooked by my family once a year in memory of our ancestors. As with anything to do with Indian food, this is one anecdotal example in a giant country with a million different cuisines and eating habits. But it’s one tiny window into the past in terms of what vegetables might have been available before colonization.
Please note: The vegetables likely varied tremendously by region and you can also appropriately add local sources of protein - such as fish, poultry, goats, or cattle as appropriate
The industrialization of food harshly impacts developing countries — but growing more indigenous foods might offer a solution.
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This video was created in partnership with Eat Forum, the Stockholm Resilience Centre, and the IKEA Foundation.
Our global farming system has failed to feed the world’s population but growing more diverse foods might be a way to fix this. Despite producing enough food in a year to feed the plant, the UN’s Food and Agriculture Organization found that an estimated 2.4 billion people faced moderate to severe food insecurities in 2020. Laura Pereira is a researcher at Stockholm Resilience Centre, Stellenbosch University, and Utrecht University. Her research focuses on the industrialization of the food system and how it affects developing countries.
Between 1960 and 2000, yields for those primary crops rose dramatically in developing countries: 208% for wheat, 109% for rice, 157% for maize, 78% for potatoes, and 36% for cassava. Although the green revolution’s goal was to create more food for the planet, subsidies incentivized the production of single crops and we ended up with too much of those foods. Alternative uses for these crops had to be explored. In the US, for example, corn has been so heavily subsidized that farmers grew too much for the population to eat so now it’s used in things like bio fuel, animal feed, fructose syrup, and adhesives.
Another effect of this boost in production, Pereira says, is a reduction in the production of less profitable crops that could provide a more balanced diet. While communities are increasingly focused on growing cash crops for their economic benefits they are also moving further away from growing food to meet their own nutritional needs. Pereira says that one solution to this problem is to grow more food that is indigenous to the land, rather than applying technology to grow foreign crops. This would decrease monoculture, help reduce the need to buy cheap unhealthy food, and provide a larger variety of foods to get nutrients from.
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Off the Rez calls itself "Seattle's first, and only, Native food truck". Partners Mark McConnell and Cecilia Rikard opened the food truck in 2011, and have served frybread to the masses ever since.
Tired of waiting in line at the supermarket during this holiday season? Well, there may be some foods you can harvest right out your back door. From the Fronteras Desk, Jill Replogle introduces us to some native foods that are making a comeback in the southwest.
Native American chef Sean Sherman was raised on the Pine Ridge Reservation in South Dakota. These days, as owner of the company Sioux Chef, he dedicates his time to revitalizing Native American cuisine. In his dishes, Sherman uses local ingredients that are indigenous to North America, while eschewing colonial ingredients, such as beef, wheat flour and dairy. But it’s not just certain ingredients that distinguish Sherman’s approach to food. His creations are truly gourmet. And with each beautiful dish, this chef is helping re-educate the American palate.
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Learn how to make this staple dish, which is part of nearly every meal in a Cherokee home. Chef Nico Albert (Cherokee Nation) is a self-taught chef, caterer and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
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Rare strains of corn, beans, squash and other native crops might have been lost forever if not for the protection efforts of the Potawatomi and Ojibwe tribes and the Jijak Foundation in Hopkins, Michigan. Thanks to the salvation efforts of these tribes and a seed-lending library, native foods are making a comeback and being used in traditional ceremonies.
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In this episode of Cooking in America, Sheldon hits up Seattle's Off the Rez food truck where he learns all about fry bread, the Native American staple.
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Revitalizing Indigenous food systems directly revitalizes Indigenous cultures and in turn ensures that our food system remains strong and resilient for generations to come. With modern food systems showing their fragility it’s time that the world woke up to the power, the beauty, and the flavors of Indigenous Foods, says Salish storyteller and chef Jared Qwustenuxun Williams. Our elders teach us that our food is why we are strong, but it is up to us to bring our food out from the shadows and back into the light where it belongs, for the benefit of everyone. Jared Qwustenuxun Williams is a passionate traditional foods chef who spent much of his youth with his late grandmother, immersed in Salish culture. After Qwustenuxun graduated from culinary arts, he spent a decade working in restaurants across Vancouver Island before deciding to move back home to Quw’utsun to take the role of Elder’s Kitchen Manager at Cowichan Tribes. After more than decade of cooking for his elders, Qwustenuxun now works as an indigenous foods educator, writer, and consultant.
Most recently, Jared won a Canadian Online Publishing Award for best multicultural story, was nominated for the 2022 BC Multiculturalism and Anti-Racism Award, and helped FNHA complete their first smoked salmon project proving that Salish smoked salmon is a safe and effective technique for food preservation. When he is not working on furthering Salish food sovereignty, Qwustenuxun spends his time with his young sons sailing and camping around the Salish Sea. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
"What Native Elders Think About Indigenous Cooking." Brian Yazzie, a Diné/Navajo traveling chef now based in St. Paul, MN, brings Native cuisine back home to the Navajo Nation in Arizona. There he looks for truly Indigenous ingredients, as even "classic" Native comfort foods like fry bread have colonizer origins. Brian plans to make meals for a small group, just his family and local community leaders, but when word spreads and suddenly he's cooking for a large group of curious and impatient community elders, how will Brian impress them? Watch him make blue corn mash with agave syrup and seeds, plus Navajo steamed corn soup, in a crammed kitchen full of curious elders who think he should be on "Rachel Ray."
What Native Elders Think About Indigenous Cooking | alter-NATIVE: Kitchen Ep. 2
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Native Americans face threats from federal and state governments related to land use, including the ability to hunt, fish, gather, and preserve their own food.
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We asked a couple people who had never tried Native American cuisine to taste a few dishes…and to be honest, each food tasted better than the last.
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Chef Sean Sherman, Oglala Lakota from the Pine Ridge reservation, is the founder of The Sioux Chef. Through his research and culinary experience of thirty years he has uncovered and mapped out the foundations of the indigenous food systems and where its revitalization belongs in the future.
A two time James Beard award winner, Chef Sean, has become renowned nationally and internationally in the culinary movement of indigenous foods. With an ever growing team of decolonized-minded peers, he is leading a movement to completely redefine North American cuisine through the understanding and utilization of indigenous food knowledge. This talk gives the case for an evolution of Native American Foods, taking important education of the past and applying them to the now.
Chef Sean has become renowned nationally and internationally in the culinary movement of indigenous foods and with an ever growing team of indigenous minded peers, is leading a movement to completely redefine North American cuisine through the understanding and utilization indigenous food knowledge. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
Native Foods
♦♦ Whether you call it Southwestern, Mexican or Native American it is a cuisine that is strongly based on Native American ingredients, traditions, history and taste.
Did you know that more than a half of the ingredients we use in the world are of Indigenous -American Indian Origin (Nican Tlaca?)
Modern-day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings. Foods like cornbread, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups.
Here's a small list of some of the Ingredients OUR ancestors gave to the World.
Acorn - Used to make flour and fertilizers for the plants.
Achiote or annatto seed, seasoning
Acuyo, seasoning
Agarita - berries
Agave nectar
Allspice or pimento, seasoning
Amaranth
American chestnut
Amole - stalks
Aspen - inner bark and sap (both used as sweetener)
Avocado
Barbados cherry or acerola
Beans - Throughout the Americas
Bear grass - stalks
Birch bark
Birch syrup
Blackberries
Blueberries
Box elder - inner bark (used as sweetener)
Cacao
Cactus (various species) - fruits
Canella winterana, or white cinnamon (used as a seasoning before cinnamon)
Cashew
Cassava - Primarily South America
Cattails - rootstocks
Century plant (a.k.a. mescal or agave) - crowns (tuberous base portion) and shoots
Chicle, gum
Chile peppers (including bell peppers)
Cherimoya
Chokecherries
Cholla - fruits
Corn
Coca - South and Central America
Cranberries
Culantro, used as a seasoning before cilantro
Currants
Custard-apple
Datil - fruit and flowers
Devil's claw
Dropseed grasses (various varieties) - seeds
Elderberries
Emory oak - acorns
Epazote, seasoning
Goldenberry
Gooseberries
Guarana
Guava
Hackberries
Hawthorne - fruit
Herba luisa
Hueinacaztli or "ear-flower"
Hickory - nuts
Hops
Horsemint
Huazontle
Jicama
Juniper berries
Kaniwa
Kiwacha
Lamb's-quarters - leaves and seeds
Lepacho
Locust - blossoms and pods
Lúcuma
Maca
Maize - Throughout the Americas, probably domesticated in or near Mexico
Mamey
Maple syrup and sugar, used as the primary sweetener and seasoning in Northern America
Mesquite - bean pods, flour/meal
Mint
Mexican anise
Mexican oregano
Mulberries
Nopales
Onions
Palmetto
Papaya
Passionfruit
Paw paw
Peanuts
Pecan - nuts
Pennyroyal - American False variety
Pigweed - seeds
Pine (including western white pine and western yellow pine) - inner bark (used as sweetener) and nuts
Pineapples - South America
Pinyon - nuts
Popcorn flower, herb
Potatoes - North and South America
Prickly pears
Prairie turnips
Pumpkins
Purslane - leaves
Quinoa - South America, Central America, and Eastern North America
Ramps - Wild onion
Raspberries
Rice - imported by Spanish
Sage
Saguaro - fruits and seeds
Salt
Sangre de drago
Sapote
Sassafras
Screwbean - fruit
Sedge - tubers
Sea grape or uva de playa
Shepherd's purse - leaves
Sotol - crowns
Soursop or guanábana
Spanish bayonet - fruit
Spanish lime or mamoncillo
Squash - Throughout the Americas
Stevia
Strawberries
Sumac - berries
Sunflower seeds
Sweet potato - South America
Sweetsop or sugar-apple
Tamarillo
Teaberry or wintergreen
Tobacco
Tomatillo
Tomato
Texas persimmons
Tulip poplar - syrup made from bark
Tule - rootstocks
Tumbleweed[disambiguation needed] - seeds
Tumbo or taxo
Uña de gato
Vanilla
Vetch - pods
White evening primrose - fruit
White walnuts
Wild celery
Wild cherries
Wild grapes - fruit
Wild honey
Wild onion
Wild pea - pods
Wild roses
Wood sorrel leaves
Yacon nectar
Yaupon holly leaves
Yerba buena
Yerba mate
Yucca - blossoms, fruit, and more ......
In the hushed tapestry of the American frontier, where the murmurs of the wild whispered secrets of survival, food was more than sustenance for the Native Americans—it was an intricate dance with nature. From the ripe untold delicious pawpaw fruit to a nice smoked aligator? Their plates bore not just meals, but stories of resilience, respect, and interconnectedness, a testament to a culinary heritage that thrived on the edge of the wilderness. Dive into their forgotten world, and discover how these original inhabitants revered, hunted, and harvested, painting their survival and symbiosis with food against the grand canvas of the American frontier.
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These are the top 10 things Native Americans actually ate before Europeans came. Unfortunately, several Native American foods are no longer consumed.
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Native American life was once very different for those who lived off the land. Here are 10 things Native Americans actually ate before Europeans came. If you enjoyed this video. Comment: #dubbedwithaloud #NativeAmerican #traditionalfood
TIMESTAMPS:
0:00 Things Native Americans Actually Ate Before Europeans Came
0:13 Wild Rice
1:42 Pemmican
2:57 Fish
4:29 Maple Syrup
5:57 Turkey
7:10 Chocolate
8:45 Pumpkins
10:07 Deer
11:10 Beans
12:04 Corn
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📺 10 Foods Only America Was CRAZY Enough To Invent (Part 2) https://youtu.be/uBRznA6FJfs
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📺 10 Foods Only America Was Crazy Enough To Invent (Part 3) https://youtu.be/mxSbpKXsYZs
📺 Top 10 Crazy Food Challenges in North America https://youtu.be/sxgbu69XiUo
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Chef Crystal Wahpepah’s kitchen serves up seasonal and sustainable Native American foods that reclaim traditions disrupted by European settlers. NBC’s Niala Charles reports in this week’s Sunday Spotlight.
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#nativeamerican #food
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Today, many Native Americans live in food apartheid and insecurity.
But it wasn't always this way. Once, their lands were abundant with nutritious food sources—corn, bison, potatoes, squash, and more.
So… what happened?
Forced relocation meant that entire Indigenous food systems were ripped away. This triggered a public health crisis and forced a dependence on government rations that just can’t compare.
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Chef Sean Sherman, founder of the company The Sioux Chef, uses ingredients native to the Americas to draw attention to the long-forgotten Native culinary tradition. His research and cooking are also a way to push back against processed foods that he and others blame for grave health consequences in the U.S. today. Special correspondent Fred de Sam Lazaro reports from St. Paul, Minnesota.
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Gordon explores New Zealand in order to find the best native foods.
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Native American cuisine is America's original food, dating back some 10,000 years. So why don't we see Native restaurants on every street corner in the U.S.? In this James Beard-nominated episode, Yara goes on a road trip through the American Southwest to find out.
#NativeAmerican #Thanksgiving #Navajo
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COLOR & SOUND MIXING: Ahmad Asaad
STORY CONSULTANT: Tasha Hauff
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Clara's Poorman's Meal is one of my favorite dishes. It was the reason we began this channel. I could never remember just how Nana made it, and being a visual person, what better way to have the recipe than as a video.
This is a higher resolution version of Clara's Poorman's Meal video. It was shot in SD and now up-resed to HD. Not perfect, but a big improvement from the 2007 YouTube standard of 144p!
This was the very first meal we filmed for her show. We'll leave up the original and enjoy this one for improved clarity as well as a new ending message from Clara.
I recently rediscovered the original tape, dated April 10, 2007, just days away from its thirteenth anniversary. On June 2007 I posted it as the 4th video of our initial posts (saving the best for last, of course). At the time there were very few concept YouTube channels and it wasn't yet owned by Google.
As a filmmaker, I tried convincing TV studios that this was a great show idea. I was told that there wasn't really an appetite for a cooking show about the history of the Great Depression, hosted by an unknown 91 year old Grandmother.
I saw YouTube as a place I could make the show anyway and let people decide for themselves if they wanted to learn meals from the Depression and meet my amazing Grandmother. And you did decide. Thanks for watching and I'll try to continue to share Clara and her incredible cooking as best I can.
-Christopher
Thank you for sending me recipes to try! I enjoyed reading them.
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Video Credits
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Here's my easy method to cook a week's worth of healthy meals for 2 people in just 1 hour with minimal cleanup! Use code LAGERSTROM to get 15% off + FREE shipping! Click: https://catalinacrunch.com/LAGERSTROM
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SHOPPING LIST / INGREDIENTS:
PROTEINS:
2lbs/1kg Boneless skinless chicken breast
2lbs/1kg of Skin on Norwegian salmon
VEGGIES - cut into large bite sized pieces
2 heads of broccoli
1lb/.5kg brussel sprouts
1.5lb/1kg thick cut carrots
2 large bunches of kale or chard (leaves cut into pieces with stem end thinly sliced)
CARBS
600g rice (I like medium grain calrose)
1.5lb/1kg potatoes (i’m using red baby potatoes), cut into large bite sized pieces
2 med-lrg sweet potatoes, peel and cut into bite size cubes
PANTRY/FRIDGE ITEMS
Salt
Pepper
Olive oil
Arugula (2-3 clamshells)
Roasted red bell pepper
Pepperoncinis
Marinated olives
Feta cheese
Pickled red onions (RECIPE: https://youtu.be/QLX6wCDWrIc?t=443)
Grainy mustard
Balsamic vinegar
Shredded cabbage (i buy the bagged coleslaw mix or you can slice your own)
Sushi ginger
3 avocados
Roasted seaweed or furikake
Kimchi
Sesame seeds
Corn tortillas (or tortillas of choice)
Pickled jalapenos
Lime
Garlic powder (or garlic)
Onion powder
Chili flakes/red pepper flake
Honey
SAUCES and CONDIMENTS:
Gochujang sauce (RECIPE: https://youtu.be/olK8IrYgS0c)
Teriyaki sauce (RECIPE: https://youtu.be/hsoMyZt-ebk)
Sesame ginger salad dressing(RECIPE: https://youtu.be/_LTZBBIq0t4)
Pesto (RECIPE: https://youtu.be/WBv2v61rN08)
Chili crisp
Tomatillo salsa (RECIPE: https://youtu.be/69mgaaK6E48 )
1. Boil large pot of water
2. Preheat oven to 425F/220C
3. Lay out chicken onto a parchment lined sheet tray. Season with salt and pepper.
4. Lay the salmon onto a parchment lined sheet tray skin side down. Season with salt and pepper
5. Bake the chicken and salmon at 425F/220C
6. At around the 15 minute mark, check the Salmon. It’s done cooking when the internal temp reaches 130-140F/55-60C.
7. The chicken should be done after cooking for between 20-25 minutes depending on the size of the breasts. They’re done when the internal temperature reaches 150-160F/65-70C
8. Transfer salmon and chicken to wide, flat storage containers in the fridge (lid off) to cool
9. Salt the now-boiling water very well and add in chopped broccoli. Cook for about 90 seconds or until the broccoli has softened, but still has a little bite to it. Transfer the broccoli to a wire rack to drain
10. Add the carrots into the boiling water and cook for 3-4 minutes until just tender, but still a little snappy. Transfer to wire rack to drain
11. Add the kale to the boiling water and cook for about 2 minutes. Transfer to wire rack to drain
12. Add the brussel sprouts to the boiling water and cook for 3-4 minutes. Transfer to wire rack to drain
13. Increase oven temperature to 475F/245C
14. To cook the rice, combine 800g water with 600g rice and a very large pinch of salt in a rice cooker. Stir and set to cook on the white rice setting. Store in a container or two in the fridge until ready to use.
15. Slice potatoes in half. Replace the parchment paper from one of the protein sheet trays with a fresh sheet and add on sliced potatoes. Add a generous squeeze of olive oil and a large pinch of salt. Toss on the sheet tray to coat and arrange potatoes cut side down.
16. Peel and cut sweet potatoes into bite size cubes. Replace parchment paper from the second protein sheet tray with a fresh sheet and add diced sweet potatoes. Drizzle with olive oil and salt and toss to evenly coat.
17. Add both trays of potatoes into the oven to cook at 475F/245C. Cook for about 25 minutes until roasted, tender, and charred around the edges. Transfer potatoes into paper towel lined containers and store in the fridge.
**If you’d like to make your own sauces, i’ve linked to recipes for all of them (except chili crisp) above**
CHAPTERS:
0:00 Intro and goals
0:49 Cooking the proteins
1:49 Prepping the veggies and finishing the proteins
3:26 Cooking the vegetables
5:00 Pouring a bowl of cereal (ad)
5:57 Cooking the carbs
7:52 Let’s talk sauces
9:08 Turning ingredients into composed meals
#mealprep #healthyrecipes
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Easy, fast, but more importantly incredibly delicious.
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Ingredients Needed: https://www.joshuaweissman.com..../post/the-5-meals-an
I wanna take you through an entire day of cooking and eating from the perspective of a broke college student who is trying to stay healthy. I'm documenting all my meals trying to focus on maximizing nutritional value while still keeping the dishes cheap, easy and fun. I made sure all recipes take less than 30 minutes to complete, they're nutritionally balanced, and they're approachable as a college student.
Thank you for watching my videos! If you enjoyed please consider supporting me by subscribing and clicking the bell.
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these are meals I make to get strong!!! starting with a delicious high protein plant based marinated tempeh dish with beautiful creamy beans, and then a healthy yet delicious gluten free brownie, which feature some super powerful ingredients.
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Welcome back to what's for tea :) If you're new...welcome to you also!
Thanks for joining me for this week’s meals of the week video. This is just a wee look at what I made for the family dinners during the week….Any meals which I’ve done a video recipe on will be linked below :)
Cheryl x
________________________________________________________________________
Monday - Roast potatoes video recipe; Oven method: https://www.youtube.com/watch?v=wJnIluvno1c
Air fryer method: https://www.youtube.com/watch?v=-vupNP499C4
Sunday - Steak pie video recipe: https://www.youtube.com/watch?v=lHiB_76CI8k&t=1s
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Meal prep is about making our lives easier, saving money, portion control, and control of cravings and temptations. This delicious lemon chicken meal prep is done in 35 minutes or less to set you up for the whole week and the portion sizes are filling. Nothing is worse than still being hungry after eating a delicious meal, whether it be breakfast, lunch, or dinner.
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Recipe -
Makes 5 Containers (Meal Prep Containers) - https://www.luvele.com/?ref=qNAC7JWq6gdhha
Ingredients -
2 1/2 Tbsp (50ml) - Olive Oil, Divided
2 - Large Heads Broccoli, Florets & Stems Trimmed
250g (8.82oz) - Green Beans, Top & Tailed
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless, diced
1/2 Cup (125m) - Chicken Stock
3 - Garlic Cloves, Minced
2 - Lemons, Juiced
1/3 Cup (80g) - Honey
1 tsp (2.5g) - Onion Powder
1 1/2 Tbsp (30ml) - Soy Sauce
2 tsp (10ml) - Sesame Oil
1 1/2 Tbsp (12g) - Corn Flour
Seasoning To Taste
Basmati Rice -
350g (12.35oz) - Basmati Rice, Washed
700ml (700g) - Cold Water
Salt To Taste
Recipe Notes & Nutrition -
The broccoli and beans can be replaced with a wide variety of your favourite vegetables. Below is a list of substitutes that work well.
Aubergine (Eggplant)
Zucchini (Courgette)
Carrots
Bok Choy
Pak Choy
Silverbeet
Spinach
Peas & Corn
Bell Pepper (Capsicum)
Pumpkin (Squash)
Chicken Breast Instead of Thighs -
This recipe can be made with chicken breast instead of thighs. To do so, prepare the chicken using the same method but cook the chicken for 6 minutes instead of 10 minutes. Follow the remaining steps as per normal.
Nutrition Values -
Broccoli & Beans -
Portion Size - 130g (4.58oz)
Servings - 5
Calories - 67
Fats - 3g
Protein - 3g
Carbs - 9g
Macros = Per Portion
Basmati Rice -
Portion Size - 210g (7.4oz)
Servings - 5
Calories - 256
Fats - 0.5g
Protein - 5g
Carbs - 56g
Macros = Per Portion
Lemon Chicken -
Portion Size - 200g (7.05oz)
Servings - 5
Calories - 547
Fats - 38g
Protein - 34g
Carbs - 17g
Macros = Per Portion
Complete Dish -
Portion Size - 540g (1.1lb)
Servings - 5
Calories - 870
Fats - 41.5g
Protein - 42g
Carbs - 82g
Macros = Per Portion
#mealprep #lemonchicken #mealpreprecipes
Cheap and easy meals that everyone can make, with minimal equipment... it's good energy.
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Recipe: https://www.joshuaweissman.com..../post/easy-college-m
