These FIVE Foods Will Change the Way You Meal Prep 

One of the most important lessons in home cooking here was when he said "I forgot the lemons on the shopping list so I'll settle for the apple cider". You gotta know what you can substitute because ingredients run out all the time!

Future Topic: Different types of all-purpose sauces.

Pickled red onions can go on top of almost any meal and take only ten minutes to make. Having a jar of them in your fridge at all times is the ultimate way to make your homemade meals more fresh and exciting, for sure.

A generic Indian masala sauce. Saute onions, then garlic, ginger, jalapenos. Dry spices. Tomatoes. Maybe yogurt. Use it as a base for curries, marinades, biryanis etc.

Time Stamps: Homemade Granola Prep 0:58 Stock (Pho) Prep 4:00 All Purpose Salad Dressing Prep 7:52 Quick Veggie Pickle Prep 10:28 Smokey Tomato Sauce Prep 13:00

Granola tip: don't add the coconut from the start. Then you can put the oven on 150 degrees celsius and set a timer for 10 mins. Mix after 10 minutes. Mix again after 20 minutes and THEN add the coconut. Then put it in for another 10 minutes, and you granola is done in 30 minutes!

I am always impressed by your cooking skills (that focaccia... seriously) AND the videos' quality deserves some sort of award. Let's acknowledge that

I'm depressed. My friend pointed out how all I was eating was cereal, sandwiches, and takeout. Started watching this channel again and got ideas on how to eat like a healthy person.

I am not a fan of granola because it always tastes of cardboard. This recipe was delicious! I followed his recipe almost to the T as far as measurements. I did the following changes based on what I had in my house: I mixed molasses with the coconut oil I used pumpkin seeds Used a chia/flaxseed mix I added orange zest during the last bit of cooking YUM The house smelled of cookies and people floated to the kitchen from all corners of the house. I overcooked it because it was still very moist and oily. IT WILL DRY OUT ON THE COUNTER DON’T TRY TO COOK THE OIL OUT. Do not burn your granola

I have a weekly routine - curry on Monday, Middle-Eastern on Tuesday, hearty salad on Wednesday and Friday, various dishes on Thursday, pasta on Saturday, casserole on Sunday with any veggies which need eating up. I cook all these dishes in bulk and freeze them in portions for two. When I use the last one, I make another batch. For our lighter evening meal I serve home-made soups twice a week, and wraps twice a week, and crackers and hummus, and mushrooms in creamy white sauce on other days, served with home-made whole grain bread with added seeds. On Sunday afternoon I make my weekly meal plan. I have a selection of recipes for each category, and ring the changes, so we aren’t eating the same thing all the time. I then do my online grocery order. This way I buy what I need, and I am wasting far less food than previously. We also eat a good deal of leafy green salads with added nuts and seeds. I make up a big batch of this every few days with no dressing and it keeps well in the fridge, ready to spoon out to accompany any dishes we are eating, adding dressings as we eat it. For desserts we have a lot of stewed apple from our own tree, or rhubarb from the garden, or fresh fruit and soya yoghurt, and sometimes for a sweet treat I stuff a few Medjool dates with almond butter. I make my own hummus based on the pulp remaining from making almond milk, and home-made tahini. We eat while-food plant-based with no added oil or sugar. I dry-sauté and dry-roast loads of vegetables. For sweetness I use dates or bananas. Added refined oils and sugars have no nutritional benefit which cannot be obtained from whole-foods where you also get the fibre and phytonutrients essential for health. Without oil and sugar, one can maintain a healthy weight. It is all a question of low calorie density and high nutrient density which you do not get from a diet based on animal products. I also keep can-sized portions of legumes in the freezer, cooked in bulk in the pressure cooker and then portioned. Very handy to add to recipes which call for a can of beans or chickpeas etc, and also much cheaper. When I take out the last one, I cook another batch. I also do this with rice and other grains so there’s always something to hand to go with our various meals. For breakfast my hubby has porridge with almond milk. For myself I make up a Mason jar full of chia oat pudding which lasts several days, and a batch of smoothie bowl (different recipes to ring the changes) which includes berries or tropical fruits, with a handful of kale or spinach thrown in, and some flax seeds. I spoon some of this on top of some of the chia pudding, and then top it with fresh fruit, nuts and seeds, and home-made granola which is fairly similar to yours, but with no oil, and sweetened with a syrup made from dates blended with water and a little vanilla paste. I also throw in a portion of almond pulp from the almond milk. It is utterly delicious. Whenever I am prepping veggies, using my fabulous chef’s knife and chopping board, I scrub everything very well first, and then save all the peelings and off cuts which go in a bag in the freezer. When there’s enough, I throw this in the pressure cooker with some herbs, onion and garlic powders and cook to extract the goodness. This veg stock is stored in a bottle in the fridge so it’s easily available to add to soups etc. If I end up with too much, it freezes well. I eat a lot of fresh pineapple, and use the rind and core to make Tepache - a spiced lightly fermented drink which is delicious and full of probiotics. I also make kombucha weekly. I also make occasional mixed fruit and veg juices in my juicer but only for a treat - healthier to eat them whole. We’ve been living this lifestyle for over a year now and the doctor is amazed at the improvement in my hubby’s health - his weight, cholesterol and BP have plummeted to normal and he is no longer pre-diabetic. Cardiovascular disease and stroke, and morbid obesity, have run like a plague through his family but this is not genetic but due to lifestyle. He has bucked the trend and in his early 70s is healthier than the lot of them. My method of meal planning and prep works very well for our lifestyle and it means that I do not have to cook every day as there is always something healthy, sustaining and delicious to hand. Avoiding all animal products is conducive to the best possible health and eating whole-food plant-based has been proved to prevent and reverse chronic western diseases such as type 2 diabetes, certain cancers and cardiovascular disease. If I had known years ago what I know now, maybe I could have avoided 40 years of ulcerative colitis culminating in colon cancer 6 years ago, which has left me with a permanent ileostomy. I am a survivor and now rejoice in the most delicious food I’ve ever eaten, full of colour and variety, flavour and texture, and have embarked on an exciting new culinary adventure which I never expected to discover in my 60s.

Roasting the bones before starting the stock will add more flavor. Adding a mirepoix of carrot, celery, onion, and leek to the bones while roasting will add even more flavor. If you mix the veggies in about 2T of tomato paste it will add more depth. Don't waste flavor by pouring the water off. Instead, skim the scum off that forms on top. This is how you make a stock.

I LOVE that you don't hide "how" to get your recipes. So, many You Tube videos make it really difficult just to find the recipes, not sure why. Your ideas are really simple and easy to replicate. Thank you.

I love you showing little random dishes you made throughout the week! It's more real on how you need to be creative to be, but it'd made a lot easier with good simple stuff you can add to any disg

I really recommend keeping a jar of julienned pickled (with sugar and salt) red onions. They're uber tasty as a topping or side addition to most dishes

Here is a tip I picked up from Ellie Krieger from the Food Network regarding the canned chiles in adobo sauce. Open the can and puree them in the blender. Then portion the sauce out into an ice cube tray and put them into the freezer. When frozen pop them out of the tray and into a container or freezer bag and you have perfectly proportioned chipotle cubes that you can easily add to your dishes when you want to add a little zip quickly. I do the same thing with pesto. This was a game changer for me.

When my grandma was younger, she's 90, she always had frozen broth, caldillo (a flavorful mexican tomato broth non-spicy) and cooked beans. And let me tell you her cooking was always on point. Thank you for sharing this! I love cooking and loathe meal prepping your ideas make a lot of sense!!

I love this "meal prep" series I need more!

saving veggie peels like from carrots and even onion skins is a great way to make a good veggie stock. my mom always saves scraps in the freezer and makes super yummy broths with them :) no waste too!

I need a video on a whole list of "all purpose" sauces I can cycle through

As a single household, that’s exactly how I prep so I won’t waste food, or destroy my kitchen every day. Even my salad dressing is exactly the same … I add goat milk yogurt or kefir. Slightly proud of myself right now . Thank you ;) I also always have some grains prepared I add to salad or side dish.

This is the best video I ever watched by mistake. I’m just happy to be here. Wow.

Very much agree. I like meal prepping lots of side dishes and proteins, then combine them in various ways.

Watched the whole food prep playlist , today I cooked pork stock, slow cooked some chicken breasts (Kept the broth too) Roasted some vegies made tomato sauce, and made that green sauce from this video, and made 3 cups of rice just to toss in the fridge for the week. I have so many new ideas for things to cook now ! Thanks for this.

I got inspired by your all-purpose dressing and made one with parsley, garlic, lemon juice, avocado, chilli pepper and creme cheese (I added water as well). No salt or pepper, cause I tasted it and it was so perfect like that! Thanks for the inspiration!

I like to keep caramelized onions on standby at all times. Plus quick pickled onions.

Our helper preps: Chopped jalapenos fermented in raw honey. Chopped ginger fermented in raw honey. Homemade sauerkraut is always ready. We keep one cooked and available: baked/roasted potatoes or pasta. Instant shepherd's pie, or a quick potato salad, or mashed potatoes, cold pasta salad, hot buttered pasta, spaghetti and meatballs etc. are ready in minutes.) We keep canned roast beef and tuna in the pantry. We keep chopped green onions in the freezer. We keep chopped yellow onions in the freezer. We often keep hard boiled, peeled onions in the refrigerator. We keep meatballs and fish fingers in the freezer. Meals are so quick and easy!!

I have been watching your videos for years but i think this one is one of your best. So much quality information and i agree 100% with you on the meal prep.

a meal prep must for me is : kimchi ! a whole napa cabbage makes for a few good meals and best snacks ;)

Took me a while to see that you meant instead of cooking whole meals early, you prepare certain components early so that the actual meal preparation is short when you need to do it. That's actually a pretty good tip, because not only do you stop limiting yourself to eating one meal for a few days, you don't have to carve out a ton of time at once just to contribute to one meal.

Just a note on that pickle: Equal parts vinegar:water + 2% salt is against botulism growth (I assume the US has similar acidity level requirements for vinegar). So this pickle doesn't store indefinitely and do keep it in the fridge. You cannot see/smell botulism.

This is great for people like me who do cook most days, but don't always have the energy to do extra things to make it great.

Thank you so much for this video. My partner and I both watched it a few weeks ago and it really has changed how we approach meal prep. Rather than try to summon the energy to plan, purchase and then cook specific meals - we make 1-2 "meal components" in bulk and store them in Rubbermaid locking containers. We combine these components with others we've made - and cooking has become fun again. It's a bit like working in a restaurant and having all of the prep work done in advance - it frees us to be creative and doesn't require the same time or energy. We also seem to be eating healthier because we always have a fresh dressing on hand so salads are easier to make at lunch.

Lately i've been discouraged to cook myself, didn't have any inspiration on what to cook, but you just boosted my confidence. That video helped a lot. THANK YOUUUU

This channel is honestly so helpful, I actually learn stuff when I watch you and it’s just not just all about the optics. Ive actually tried watching a lot of different cooking channels and they may have 3 or 4 videos that are helpful but the rest don’t really do anything for me. Your content consistently gives me ideas and tips that are practical.

This actually helped me out when I left the nest. I didn't know what to eat and ate a bunch of cheep ramen cups or hot pockets and I felt horrible. But now I try my best to cook and eat healthy and this channel has helped a lot!

I've been binge-watching your channel over the past few days, and I have to say it's brought back a spark of interest in cooking for me that I haven't felt in years! I love the way you approach and handle food and make it look effortless, yet delicious. I love the perspective of cooking as a survival guide. Please do more of the meal prep series in which you approach it in waves (planning/prep, cooking, survival)! It's really satisfying to see someone clean out a fridge! :D P.S: The yogurt-herb sauce is da bomb 😋

After doing the weekly shop I like to chop all my veggies and store them in glass containers in the fridge at eye level. That way I look at them every time I open the fridge, and it’s so easy to put a meal together when everything is ready to go

As a plant-based eater (and needing extra protein due to liver issues), I make a dressing similar to yours, but I make it as pesto. Instead of yogurt, I use tofu, and throw in a ton of greens -- kale and/or mustard greens, olives, and miso. It's a great way to get a lot of greens too. I love the idea of making the pickled veggies -- you make it look really easy. And the spicy tomato sauce looks delicious.

I like to buy a big amount of veggies, carrots, onions, broccoli, eggplants, etc. I chop them and cook them lightly just to have them "precooked". Then I chop them and then save them in ziplock or tuppers and to the freezer. Then I can do pasta with veggies, use them as a side dish with some meat or chicken. Stores have similar things but the savings you get from doing it yourself are like 80% off.

Love how the dressing is basically just ultra finely chopped Tabouleh with yogurt I love tabouleh so the revelation that I can put it ON anything I want is just.. 🤯

I just made Pho for the first time…..Forever is a word that comes to mind. I did the spices as I felt it and used shallots instead. Still perfection. The neighbor‘s doggie was very happy with the bones!

Veggie stock. I throw in celeriac root or celery, parsley, onions, and carrots, and I also use scraps that are left over from meal prep, eg the skins and ends from preparing a sofritto. It does not need as much prep and cooking time as chicken or bone broth and adds loads of flavour, eg to a risotto. I also try to have some gremolata (parsley, lemon zest and garlic) in the fridge at all times - it adds amazing taste to a lot of dishes.

I would love to see a part two is this, like giving recipes for different variations on these five that we can do!. Thank you so much for sharing, I’m going to try this, looks like a game changer!👍

brother u might just have the best kitchen i've ever seen

I hope he sees this but everyone is right. We don't want a tutorial on how to make something complicated. What we NEED is ideas on how to make stuff that's easy, versitile, and sustainable. This is the main reason why this cooking channel is unique.

I just wanted to thank you for your videos. You're an INSANELY talented chef. I wish you had a cook book... Thank you again for all the amazing videos and recipes. Everything I've ever seen you make is incredible.

Watching this in a tiny European city kitchen that's about the same size as an American walk-in pantry realising my foodie passion needs a bigger home. I'd love to learn how people with tiny homes maximise their space in situations like this.

I lately started cooking for myself and boy I can't make any sense of why I spent so much money on take outs. Plus, I was never happy with any meal from outside, but home cooking comes with that priceless satisfaction 😍 Thanks man, You rock 💪

I made the smokey tomato sauce with "adobo sauce jalapenos in a can" and it came out super spicy because the seeds must have still been in it. No problem, I added some Greek yogurt to tone it down a bit. It's delicious! Tip: Melt a few spoons of creme cheese through it and you have yourself a fantastic dipping sauce similar to queso.

Great tips. I just recently started roasting garlic in olive oil then purée it; spreading it in small pan and chill in the fridge to firm it up. Cut into cubes and freeze. Instant garlic bouillon.

I like to plan meals that evolve into others, as in planning how to use the leftovers in advance. I make a large sheet of baked veggies served up with some protein for night one, use some chopped roasted veggies cold Inna lunch salad the next day, and finish off with roasted veggie omelet for breakfast or dinner the next day. I’m kind of addicted to smoked paprika, so that’s often my main seasoning focus, but I do try to mix it up. Same thing with baked potatoes. Bake many potatoes for loaded baked potatoes night one, creamy potato and cheese soup night two, and potato patties alongside some protein for night three. And my favorite quick pickled thing lately is onion with turmeric and sumac. Such a flavor punch.

idk what's different, but I really dig the vibe of this video

I've been following you for many years & it's great to see how you've grown & stayed true to your roots at the same time. Very helpful & fun‼️

Please do more of these! Such a time save, i'd love to see more ideas like this. Doughs? Stir fry? Snacks? So many possibilities

This is so practical. Makes more sense to mix and Match as you go so you don’t get sick of the same dish over and over. Thank you.

I loved watching this video. You prep like I prep! My friends always wonder how I can spontaneously throw a flavorful and delicious dinner together. Our fridge is a party waiting to happen, I tell them. And I never thought about why. You nailed it and I'm sharing with them. We usually grill veggies and meats on the weekend, using them in different combinations throughout the week. Add your favorite grain and fresh veggies and dinner is served! Having a variety of sauces and dressings on hand changes up the ho-hum of "left overs" and adds a lot of flair to weeknight dinners. Thanks for posting!

This is the most practical meal prep video I have seen. I can’t wait to try the recipes! My husband and I temporarily live in a camper and I have been struggling with meal prep because of a lack of space. The freezer is barely bigger than the microwave! 😅 Thank you so much for the helpful information!

Here in Arizona we call those dried chipotles “morita chilis/chiles” (Just in case you can’t find them, your grocery store may call them that too!)

Pesto! I usually go with basil and spinach (more on the spinach side when I need to save money). I use pesto on pasta, of course, but I love it on sandwiches and in homemade soups. I always make extra and freeze some in ice cube trays. Oh, you don't need to make oil soup pesto!! I cover the blades in my blender with oil and add water as needed. Walnuts are great or no nuts at all.

Cool video! :) About stock base, here is an easy alternative for non meat eaters : Being a part time vegan/full time vegetarian, I have a cool & simple trick for a soupe base that keeps for up to 1 week in the fridge. It all starts with me cooking some pasta in water in which I added some salt (Pink Himalayan salt is my fave), some herbs (Basil and/or Origano and/or Parsley, maybe a dash of paprika or even a spoonful of tomato paste. Then when my pasta has cooked (having been added to the ailing mixture of water and spices) I strain the pastas while having a metal bowl under the strainer to catch the liquid and excess spices that will fall in the bowl. I let this cool down and then, when it is a room temperature, I add a lid and place in the fridge. Voilà! I got a base I can use to make a soup on the fly whenever I want it. SideNotes : 1) as the collected pasta water cools down, it might/usually form a thin gooey starch pellicle on top. Nothing to it, its easily scooped out with a fork or spoon and simply disposed of in the compost bin. 2) should I not use this flavourful soup base for making soup before the next time I make pasta (rare, but it can happen, specially since I always cook more pasta than I need to be able to store some in the fridge for a on-the-fly meal or salad with vegies!), then I simply get rid of it and start collecting fresh soupe base during my new pasta cooking session. 3) When stating a soupe, I usually like a spoonful of olive oil with a sliced red oignon and even a dash of Sriracha and/or fresh grounded pepper and fresh herbs…even a spoonful of wine is nice to add to this. :) When all is smelling good and just before it gets to the caramelizing stage, its time to add a bit of fresh water with my selected vegetables and cook a bit more before adding the soup base I had kept in the fridge. Then, its just like making a regular soup. Simple and always tasty. Cheers! :)

Homemade stock has been a lifesaver. Another meal prep staple I make once a month is sourdough pizza crust. I use the discard to make several pizza crusts that I partially bake then freeze. They're perfect for a quick weekday dinner.

This is so smart..works so much better than ready cooked meals for the whole week..I like to be creative with what I have.. this are such great tips ... thank you so much for sharing...

I made this granola tonight, it's amazing, thank you!!! I've been getting so bored of my own cooking in quarantine, you're a lifesaver!! Thank you!!

My latest "mother sauces " are homemade Kewpie mayo which I use to make creamy sesame dressing. I also like to make a bunch of hard boiled eggs which I marinate in a soy-sugar-vinegar-sesame oil mix. The eggs get increasingly pickled and delish. I also marinate and bake tofu. I always make extra rice or pasta. Throw on some veggies, meat, avocado with the rice and sauces and it's a meal I never get tired of!

We pickle our zuchini's every summer and it's actually a great condiment! Also we sometimes harvest some of them earlier (when they're pickle size) if we really have a lot. We pickly them with capers, mustard seeds, sometimes some star anise and fennel with them. But we don't use vinegar, just a fermentation pot.

Is there an rough time how long you can store up these things? As this is pretty important to know I would say.

This is absolutely brilliant! Having these five foods in one's kitchen, everyone will be eating quality food. Thanks.

YO easy way to make that all purpose sauce thick, creamy, and dairy free: use aquafaba (liquid from canned chickpeas). This stuff thickens and aids in emulsification. Plus, keeping some chickpeas in the fridge for your lunch later is nice to have.

Buy cut price fruit & veggies, then dehydrate them, ideally in an official Dehydrator, but you could use hot sunshine, or a low oven. They last 12-18 months in separate jars. You can rehydrate them in stock or wine and add to cooking dishes. As a single man I no longer waste celery! I recommend the book "The Dehydrator bible".

I like to do a blend of maple syrup and brown rice syrup. I find the rice syrup adds significantly more crunch and makes the granola clump more (which I love)

THE ALL PURPOSE SAUCE IS AMAZING! Wilted herbs transformed into flavorful deliciousness.. Thank you!!

I started making my own granola a couple of years ago and never looked back. Cheaper than cereal and so much nicer! Highly recommend trying this, even if you don’t like granola (I didn’t before I made my own). Can’t wait to try some of these other tips!

I haven’t watched a video on this channel since the “Brothers Green” time. Had no clue where you guys went despite remaining subscribed. It’s cool to see they’ve rebranded but have kept the same attitude towards time-sensitive cooks!

Omg this is soooo good. I use your sourdough pancake thing all the time. I had family over this weekend and made two giant ones in my cast iron skillets with green onions, and we dipped them in soy sauce, hoisin, sweet chilli heat, etc. They disappeared as fast as I put them on the table. I love all of these ideas and I will be using them. I had to pay my taxes this month so I didn’t have any money for groceries, so I am eating pantry and freezer stuff. I’m on a pension, so this is a life changer. Can I use canned tomatoes for the smoky red sauce? ☮️💕

When making stock from bones if you add a splash of vinegar it will cause a chemical reaction which releases the minerals from the bones. My mother taught me this. I really like your videos and learn a lot from them.

When I meal prep for the week I deliberately only cater for Monday to Thursday so that I can get some takeout on Friday...😌

I am inspired. I have been into broth and stock for over a year and did my first Turkey and it's like I bottled Thanksgiving. Looks like its time to binge a few of your playlists. I first came across you on the show with your brother

Dried mushrooms are my goto for adding umami to a dish. Porcini, chanterelles and yellowfoot. Preferably a mix of those. You don't need much, and you can either reconstitute them, and use them whole, or you can grind them to a powder and use them as a spice. It adds that "what's that taste" feeling to any European meat heavy or gamey dish, and also to wok recipes and noodle soups.

Thank you for these ideas! I have Sjogren's autoimmune disease and it diminishes my taste sensation quite a lot, so these flavorful sauces might be the solution to both the taste issue and also the dry mouth.

I swear once I have a more dedicated kitchen with enough space for all the tools and jars and what-not, your channel is going to be my go place for items to stuff my fridge and pantry with. I'm already doing some basic stuff, but right now just lack the space and some things like an oven.

I'm totally addicted after watching 4 videos in a row! This one is my favorite so far. I love those versatile sauces. Yum, can't wait to try the mint parsley sauce.

Your ideas look simple, affordable, appetizing and amazing. So glad I found this video!

I love how you cook it’s exactly the way I cook, my fridge is packed with similar hacked dressings, I love to add fish sauce to my tomato bases sauces, I also use the pickled olive juices from store bought red olives to make salad dressings instead of apple cider vinegar,

I try to cook everyday and this initial prep really helps. This is for my mostly indian styled meals: 1. Cilantro Chutney (this is my all purpose sauce) works with sandwiches, toasts, indian breakfasts. Similar to what's in the video. 2. Pickled onions/jalapenos- avocado toast + green chutney + pickled onions. Flavour bomb 3. Knead wheat flour dough- sometimes with spinach (use this to make roti/paratha) 4. Boil broccoli (it's easier to saute it since it's already boiled) 5. Boil eggs, chickpeas/beans (I don't get canned chickpeas/beans) 6. Cook a curry base if i feel like it.

I've been making my own granola and pesto for awhile now, but this video just gave me the inspiration to take it to the next level. So excited!! Thank you!

😭 can we get a grocery shopping tutorial, thats what i struggle with the most.

I discovered your RU-vid videos about two years ago, and you have been so inspirational and have "upped" my home cooking abilities so much. Improved cooking skills have translated to eating at home more--which has resulted in better health for my son and me. Thank you!!

Two all purpose sauces I love for summer: -avocado herb dressing- similar to your herb dressing, any herbs, onion, garlic, avocado, lime and sometimes yogurt. -tahini sauce- with garlic, ginger, cilantro, optional fresh herbs, soy sauce, vinegar, and sesame seed, plus of course tahini. Both are extremely versatile and go on everything from noodles to salad, great as sauce, dip for meats or veggies, or to boost favor on summer rolls or sandwiches.

Zucchini pickles are awesome ! The best is to use the quick pickle technique, but you can also boil the jars for a bit. Not too long or it'll get too mushy (that's probably where you were getting). The pickling liquid I use is apple cider vinegar, mustard seeds, dill or terragon, with sugar. Super delicious in burgers.

I really love your meal prep series. Started out with the Mediterranean one and subscribed and started watching more. I love how you have people prepare several items, but it’s not 7 of the same meal. I get bored of eating the same thing all the time (or mostly bland foods) so your series is really something I want to watch more of. Would love ones focusing on different cuisines around the world.

Mister, you are way too skilled and creative to be missing out on soft vegetable quick pickles!! Zucchinis, squash, pumpkins, eggplants, cauliflower, broccoli, PEAS AND BEANS, can ALL make delicious quick pickles and give you a fun variety of veg. Pickles are one of my favorite ways to grab another serving of vegetable in a meal. Don't miss out, mix up those brine flavors and veg for myriad flavors, textures, and veg varieties!! Use those soft vegetables while they are still firm for more "bite" in your pickles. Thank you for sharing your meal prep tips, excellent video!

Hands down, this is the BEST homemade granola I've ever had. I will be using your recipe from now until the end of time. THANK YOU!!!!!!

I love the added in reality checks, like a visual of the microphone and camera etc... love it. Obviously a pro but also a pro at showing for home chefs not just professionals.

This guy really really REALLY knows what he’s talking about. He seems like a very honest meal prepper, chef and scientist Thanks for sharing this high quality content with us

I would love to see you do more videos about getting creative with leftovers. It would be very helpful to see some ideas on how I can use up those tiny bits of leftovers without wasting anything :)

I made granola based on the amounts in your recipe (except no raisins, no nuts, and a whole lot less salt). I mixed in some sourdough discard, too, and an big scoop of cinnamon just before putting it in the oven. I had never found a granola recipe to mix sourdough discard in that worked for me, but this one was perfect! My teenage son, who is allergic to nuts, is *very* happy with this recipe, yay! (He's a hungry lanky teen, man... eating me out of house and home!) I mean, have you ever tried to find granola WITHOUT TRACES OF NUTS? Virtually impossible. This is a lifesaver, and so cheap!

Pickled squash is actually one of my faves--my mom makes them so well and they're so crisp and delicious. She actually takes the time to pickle them traditionally, seal the jars, and all which makes all the difference. But defiantly not a good meal prep option if you have limited time!

4:52 there's a heart shape in the broth foam :) made with love.

Excellent ideas! Imma make these this weekend. Here's my go to meal prep items: 1. Green Tahini - just blend up parsley, cilantro, garlic, good quality raw tahini, fresh lemon juice, salt and cold water. Works so well on salads, in sandwiches, on steak, on roasted veggies. Definitely an all purpose sauce. 2. Labneh - the easiest cheese to make at home. You just need a cheesecloth, half a gallon of yogurt (at least 6% fat), one cup of sour cream and a teaspoon of salt. You just mix the yogurt, cream and salt together in a bowl, transfer it into a cheesecloth and hang it to drip over a bowl for 8 hours. I love making this just before I go to bed, then I have fresh labneh for breakfast. 3. Pickled roasted bell peppers - roast lots of peppers in the oven or on the grill on high heat, when charred put them in a covered container for a few minutes (the steam helps separate the peel from the flesh), peel them, slice into thick slices, put them in a container with vegetable oil, white vinegar, salt, black peppercorns and roughly chopped garlic. Divine!! upgrades any sandwich and is also nice to blend into tomato sauce for pasta. 4. Cooked chickpeas - preparing these well is time consuming for sure, so unless I cook a whole bunch of them on the weekend, there is zero chance I will make any meal with chickpeas mid-week, which is a shame as they are SO GOOD and versatile. You need to soak the chickpeas overnight (unless you like being gassy) then cook them, I use a pressure cooker which cuts down cooking time by a lot. Once they are ready and drained I keep them in a container in the fridge with a little bit of water just so they don't dry up. I add them into any salad, make a smashed chickpea spread for sandwiches, use them in indian-style dishes (my favorite combo is cauliflower-potato-chickpeas in a fragrant tomato sauce, or spinach-potato-chickpeas with cream and spices), add them to a slow cooked beef/lamb and root veg stew, and off course make hummus out of them!

This channel is gold! Thank you!