Hey Josh, just wanted to thank you, I'm down 86 lbs since last year and finding your channel was one of the main things that helped me keep on track and finding a diet that I could stick to long term, keep up the great content!
Keep going, dude. Always remind yourself that you can have a better life when you eat right. If I can damn well quit eating Oreos, I know for sure I can cut off the majority of sweets. Eating feels great, but it's even better when your body tells you that you've been eating right to deserve a good meal once in awhile.
@@TheMeetymeet Thanks, I'm actually done losing weight hahaha, I'm at the healthiest weight I've been since I was a kid, and now I'm just trying to maintain and put on some lean muscle, and hey, keep going fam
@@betodrift1996 That's great to hear. As long as you're still breathing, you have many opportunities in the day to improve yourself, so I wish the best in gaining some muscle growth.
I'm about 25 lbs down in 3 months thanks to your recipes, so much so I actually bought a subscription to your site. Thanks for the great, low calorie recipes!
salad dressing pro tip: Mix some xanthan gum into 1-2 tablespoons of oil then substitute the rest of the oil with water. The gum helps both thicken it and act as an additional emulsifier. It mixes best into oil first not water. Since you still have oil in it you still get that oily mouth-feel and the carrier for fat-soluble flavor compounds, but drastically lower in calories. Use a super good-quality EVO if you want to make sure the olive oil flavor is still there
@@pubcollizethank you for this I actually happened to have some xanthum gum And tried this. (Think I used a tiny bit to much gum) But it actually saved me half the calories the 6 tablespoons of oil would have given me. I used three tablespoons of oil And just kept adding water/ vinegar and mustard till it was the consistency I wanted. Note to self: use less gum 😭
@@lovely_sadist1237 I think technically it was Taxi4B who recommended that not me, although I do agree with them. Either way, when I use xanthan gum I usually go for roughly 0.1% of total weight, or of total weight of liquids. 0.1% is a good starting point. 0.3% is *a lot*, and 0.05% is very little. So that's your range without going into extremes. I'd cross beyond the 0.3% if I was aiming for xanthan-based jello. As for measuring total liquids vs total-everything - as a starting point it's better to measure liquids at least when it comes to sauces.
This is actually a blessing dude, I work as a laborer in the hot sun everyday and it's hard to bring certain meals with Me due to not having access to anything to reheating my preped food. Thanks so much!! 🙌
This recipe rocks! One tip I would respectfully give is to always add a little oil to the chicken before baking. It not only promotes browning but also distributes the heat evenly improving the end product.
this guy clearly isnt about the technical side of cooked. he essentially warms things up and puts them in containers. I dont know why im watching this... or why anyone is watching these totally uninspired "meal preps"
I'm not typically a huge fan of cold pasta dishes. But this one looks so good i might just give it a try! Thanks for all the awesome recipes you share.
Just made this today for the week! Ommited the kidney beans and added halved cherry tomatoes. I used the same pasta used here and I'm not entirely sure on the texture. But the macros definitely work a lot better. Well see how it holds up for lunch tonight! (I work thirds). Thanks again!
The red lentil pasta doesn't do well if not eaten right away imo with a lot of sauce. Chickpea pasta has been my go to for meal prep for a while even though it can be argued that red lentil has slightly better macros. I make a less healthy version of this often with fat free olive garden dressing and pepperoni and diced ham as my meat instead of chicke but I'm definitely going to try the dijon chicken next week
You’re doing a huge service man. I’m in my early 20s and have never really cooked a meal. Eating processed foods for breakfast lunch and dinner. Realized I need to make a change. It’s only been a week but I’ve already cooked 4 recipes. I can’t even fit any more food in the fridge but I’m making this tonight 😂 love for cooking unlocked !
This is my favorite meal prep so far. I personally don't use the kidney beans and add feta to it. Makes it perfect for me :) Thank you so much. I really like these kind of meal preps because I work in a busy office and this is super easy to just open it up and immediately start eating without having to reheat and stuff like that.
love your jokes that go along with the step by step guide. makes me laugh and makes me want to cook especially when I'm not feeling up to it. love your videos!!
I literally was checking your website yesterday to see if you had a pasta salad recipe cause it’s hot af out here now. Perfect timing your meals are amazing
Looks great! Just started mealprepping, surprisingly calm and not that tidious, when you focus on good foods with nice taste. This will be up next, ty!
love the content on this channel. I hate meal prep because I hate finding recipes and trying to tailor them to my weight goals. Also I just hate cooking but im glad you have step by step videos with the macros listed to help me know which recipe to add. thanks again
This recipe is killer. I have an extremely similar recipe but I also add red grapes and scallions in the place of red onion. But awesome job sir, I'm a big fan!
Doubled up on the portions, but just finished it, thanks for the cutting tip, saved me butchering my chicken tiddies. My friends dropped by while I was making it, they ewnjoyed it too lol! I'll be dropping by for more, thanks! 👌
As someone that doesn't have a way to reheat meals for lunch I was glad when a video showing something that didn't have to be reheated popped up. Unfortunately its something I already do a similar version of (pasta salad/steak). But at least it gave me an idea on how to change it up.
THANK YOU! Cannot wait to try this recipe. My workplace doesn't have a microwave and it's fast paced so this is perfect. Plus I could eat this everyday and not get sick of it.
Life pro tip, put the dijon on before the seasonings on the chicken breasts. That's a classic technique from BBQ to use a "binder" to make seasonings stick.
using a protein pasta and adding a bit of sunflower kernels is perfect, i don’t have a microwave at work so this meal is saving me from eating slop all week
Thanks for the recipe Josh! Nice to have some variety aside from the usual rice bowls. By the way, the written recipe doesn't have the Dijon mustard added to the dressing.
Finally took my time to subscribe to your gold membership on your website. I like it a lot! I would love to see a bunch more cold dishes for school! This dish though is a game changer! Tho I don't enjoy the olives I just add corn instead :) much love from Denmark.
I made this for this week and its really good! Its perfect for the office, since we don't have a microwave in the kitchen. If you can post more recipes like this, would be great!
I made this recipe except I replaced the the red pepper for a tomato (I despise bell peppers) and didn't put any red beans. I also put a bit of feta cheese and used Kalamata olives to make it more Mediterranean and it was delicious.
Thank you! I just found your channel, and I'm really excited to try this. I'm old. My blood tests from yesterday show that my diet is dangerously low in protein. This will help so much! Pre-made, high-protein meals--perfect!❤ ❤❤
Gave this a try last night and just finished my first container. Super delicious. Made a bit more chicken and a bit more pasta but divided it into 8 portions instead and with my calculations I ended up with 625kcal per portion. Will definitely do this again especially if there's an upcoming picnic!
I lived in Houston Tx for almost 6 years where when you got in the car the temperature was was 120 degrees. I can’t imagine not turning my AC on let alone not turning it on in TX lol
This one is easy 5/5. After few days it still keeps the flavor and unlike other salads, it doesn't feel like you're eating soupy vegetables. While preparing I only omitted celery, as I never know how to use the remaining stalks, wasting them in the process, and the only use of celery I know of is bolognese sauce. I was definitely missing some crunch, and I think a great alternative would be some cashew or Brazilian nuts. Good nutrients, and it's always one vegetable less! Not only it is a good recipe, but I feel like this could be turned into a framework, where you could switch around 2-3 ingredients to keep it from being boring. Next time I'll use tofu to reduce meat consumption, but add some cheese for boost of flavor.
This was delicious w/ the feta, so good that the other half stole one of my portions from the fridge! Makes me wonder if a cold pesto pasta salad w/ chicken, mozzarella, and tomatoes would make for easy meal prep.
Hey, thanks to your 1k calories meals I managed to put some weight in the last months. Thank you! I'll just try a little cut right now but just because I've been eating the same 4 recipes for months. I hope we can get new bulking recipes soon =) keep the good work!
Definitely gonna try this one out, and im sadly a poor knifer with dull knives 🤣😅 Edit* i just made this and finished a bowl, OUTSTANDING, going for seconds
Made this and it tasted awesome! What wasn’t awesome is that I found out I don’t digest this red lentil pasta too well - lots of bloating. Will switch that out for next time.
Shakey shake? Lol. I learn so many kewl terms on this channel, plus some awesome recipes. I’m wondering why I’m not getting notices on the videos? Not trying to be a cry-ass. Keep ‘em coming! Oh, next time I’m in Austin I’ll bring you stuff to cook with. Just saying.
As a sub for the dressing, just use italian dressing. I've been making a variant of this salad for years and this goes really well. Don't buy the lite dressing, it's just watered down and won't actually do what you want with it.
3:50 fyi original black olivws are great but many people buy cheap black olives which are normal olives colored with (i think) ironoxide or smth along the lines which tastes like shit
Nice. I've been doing something like this for years now. Only difference is the veg...peppers, cherry tomatoes and sugar snap peas diced thin to mimic the look of green onions. Fools people who are not normally fans of peas.
I love cold food ironically and have had pasta salad on the menu for a while. How does red lentil pasta hold up to the fridge? That was my biggest concern with it.
