Kac Para Yarismasi

Arthritis Diet and Exercises

Healthy Meal Prep | Menu 2

Hey guys! Welcome to Week 2 of our Meal Prep
Made Easy series. I’m really excited about this series because every week this month,
I’m going to be sharing a brand new menu that you can prep on Sunday so you’re eating well,
all week long. Today’s menu is really exciting because it’s full of beautiful, bright, fresh
flavours and a ton of nutrients. All of these incredible recipes are available in my Meal
Prep Made Easy eBook. It contains all of the recipes, shopping lists and lots of tips and
tricks for simplifying your Sunday meal prep. All the details are in the description box
below. Now let’s get started with our Coconut Curry Soup. I love this soup because it can
all be made in a slow cooker. Basically, it’s just a dump and stir. For this yummy soup
we are starting with some coconut milk. Now, I’m using full fat coconut milk but you could
definitely use light coconut milk here if you wanted to. And to that I’m going to add
some vegetable broth. Next, I’ve got some red curry paste. You don’t want red curry
cooking sauce, that is a different thing and does not have the same amount of flavour.
So I’m going to add that to my slow cooker with a little sprinkle of brown sugar and
some peanut butter. If you have a peanut allergy in your house, no problem at all – you can
either leave it out or sub in some tahini sauce which is actually made of ground sesame
seeds. We’re also going to add some fish sauce. If you wanted to keep this completely vegetarian,
you could leave the fish sauce out but it definitely adds a nice, savoury flavour to
the soup. And of course, nothing packs a punch quite like the combination of garlic and ginger
so we’re going to add a whole lot of both. We’re going to whisk all of this yumminess
together until it’s nice and smooth and then we’re going to add our veg. So, I’m adding
some finely sliced onion, some beautiful red bell pepper and some mushrooms that I’ve just
sliced really thinly. I’m doing this with cremini mushrooms but feel free to do this
with white button mushrooms instead. Finally, I’m going to add some firm tofu that I’ve
just cut into cubes. If you didn’t want to use tofu in this recipe, you could definitely
add some cooked chicken or some shrimp instead. Those would both work but I highly recommend
you add them at the end of cooking as opposed to at the beginning. So we’re going to stir
all of this awesomeness together and it’s this simple. You can either do this low over
6 to 8 hours or on high for 2 or 3 hours. Your house is going to smell amazing, trust
me. And after about 2 and half hours on high you have this gorgeous concoction. I’m just
going to finish this off really simply with some fresh lime juice; this is just going
to brighten up all of those flavours. And some freshly chopped cilantro. I know some
of you are cilantro haters but trust me, all of these flavours together you won’t even
taste it. This soup can be served over rice or vermicelli noodles or it can be eaten completely
on it’s own. It will last in your refrigerator for 4 or 5 days or in your freezer for up
to 3 months. Next up, we’ve got some beautiful Sesame Ginger Salmon and I’m real excited
about this because take a look at these salmon fillets – they are spectacular. And we’re
just going to whip up a really simple marinade. I’m starting with a little bit of sesame oil
and to that, I’m going to add some rice wine vinegar. Next I’m going to add some soy sauce,
some honey and some sriracha if you like the heat. You can definitely leave it out if you
don’t but trust me, it takes this salmon to a whole other level. I’m going to finish this
yumminess off with some minced garlic and some freshly grated ginger and then I’m going
to whisk it all together. I’m going to transfer my salmon to a zipper bag and pour my marinade
over and make sure it’s well covered. Once your marinade is evenly distributed, you’re
going to put your salmon in the fridge for 20 to 30 minutes and let it soak up all that
tasty flavour. Once the salmon has soaked up all of this beautiful flavour, we’re going
to transfer it to a baking sheet lined with parchment paper. Trust me when I tell you
that parchment paper is a really good idea with this recipe because the honey in that
marinade loves to caramelize and is a real pain to get off your pan afterwards. And then
we’re just going to finish these with some sesame seeds. Sesame seeds are loaded with
nutrients; they also give the salmon a beautiful crunch. Into the oven it goes at 375°F until
the salmon is cooked through. This gorgeous salmon can be stored in your refrigerator
for 2 to 3 days. I like it best when served with rice or over salad or with these amazing
roasted veggies I’m about to show you. For my roasted veggies this week I’m starting
with some beautiful mushrooms that I’ve just cut into quarters. To that I’m adding some
fresh green beans that have been trimmed and some sliced red bell pepper. I’m going to
season them simply with a little bit of sesame oil, some soy sauce, some salt and some pepper.
We’re going to toss these all together well, pour them onto my baking sheet and into the
oven they go at 375°F for about 15 to 20 minutes or until these veggies are cooked
to your liking. So good! Just get yourself a fork man. These veggies can be stored in
the fridge for 4 to 5 days and they are delicious eaten hot or cold, with pretty much anything.
Next on today’s menu we’ve got some awesome Veggie Fried Rice. It’s really easy to make
and it can be made with leftover rice or you could swap out the rice and actually use quinoa
instead. So we are getting started by cooking our rice. I’m using vegetable broth to cook
my rice because I think it adds some nice flavour. I’m going to bring it to a boil,
put on the lid, turn my heat down to low and let it simmer for 10 minutes. After 10 minutes,
I’m going to turn off the heat completely and let it sit for another 5 minutes so it
absorbs all that beautiful vegetable broth. Then I’m going to get started on frying up
my veggies. So I’ve got a frying pan on the stove and to that I’m going to add some oil.
Once my oil is heated up, I’m going add some finely diced onion and saute it for 3 or 4
minutes or until it becomes soft and translucent. Next I’m going to add my peas and carrots.
I’m cheating with frozen peas and carrots here. If you want to go ahead and use fresh,
by all means, it’s totally cool. While all of this is getting hot and bothered, I’m just
going to whisk up 2 eggs. Now that my veggies are nice and soft, it’s time to add my garlic.
I’m going to cook the garlic for about 30 seconds before mixing all the veggies and
then tossing them over to one side. On the other side of the pan I’m going to scramble
a few eggs. If you want to keep this recipe vegan, leave the eggs out – not a problem
at all. We’re simply going to scramble our eggs and mix them with our veggies. Then it’s
time to add our rice. My rice is freshly cooked and ready to rock. We’re going to season this
simply with some soy sauce and some sriracha if you enjoy the heat. And then we’re just
going to fry it up for 2 or 3 minutes. It’s as easy as that. You have Veggie Fried Rice
that your whole family will love. You’re welcome! For lunch this week I’m making Tangled Thai
Salad In A Jar. And it all starts with a really beautiful peanut dressing. We are going to
be combining some sesame oil, some soy sauce, some lime juice and then I’ve got some peanut
butter. Some minced garlic, grated ginger and then a nice drizzle of honey. Then we
are going to put our big muscles to work. To build my salads I’m going to add a few
tablespoons of this delicious dressing to the bottom of each jar. Then I’m going to
layer in my veggies. As you can see I’ve cut my veggies really finely to create that tangled
look. For my red cabbage and red peppers I used a sharp knife but for my carrots and
cucumbers, I actually used this really cool tool I have that juliennes your veggies. If
you don’t have a tool like this, it’s totally fine.You can use a vegetable peeler to create
little ribbons. Look how great these cucumbers look, they’re so fun. I’m going to start with
my red cabbage. The heartiest vegetables, when it comes to salad in a jar, should always
be on the bottom because they are the ones that will be in contact with the dressing
the longest. Then my carrots, my red bell pepper and finally, all of this beautiful
cucumber. I’m going to finish these off with some green onion for flavour and for some
crunch, I’m adding some crushed cashews. These are optional but they add crunch and of course,
compliment that peanut butter dressing really nicely. On go the lids and there you go, lunch
is served. To eat these, all you need to do is give them a good shake and you can pour
them into a bowl or eat them directly out of the jar. For breakfast this week, I’m pre
packaging some Mango Mandarin Smoothies. Now I love pre packaging my smoothie fruit because
come morning all I need to do is dump it into a blender with a little bit of almond milk
and breakfast is served. It’s as simple as that. In this case, I’ve got some mangoes
that I’ve diced up and I’m simply going to divide them into 5 jars. If you don’t have
hundreds of mason jars like I do, you can definitely do this in zipper bags instead
– that will totally work. Then I’ve got some peeled mandarin. We’re going to finish these
off with a little bit of fresh ginger. I like to pre-grate my ginger because my blender
does not handle the stress of going through an entire nub of ginger. If yours can, by
all means, just put a little piece in there and call it a day. And that’s it! You can
put these in the fridge and come morning, just dump one into your blender with a splash
of almond milk and there you go. Bada bing, bada boom! Breakfast baby! Finally on today’s
menu, I have an awesome snack idea for you guys. It’s my Wasabi Edamame Hummus and of
course, it’s made with edamame beans.Now for this recipe I like to use frozen edamame beans
that have already been shelled. And all I do is cook them really quickly and then they
are ready to use. So I’ve got my cooked edamame beans in the bowl of my food processor and
to that I’m going to add some lime juice, some soy sauce, some minced garlic and some
wasabi paste. Now, when it comes to wasabi, you can add a little or a lot like me. The
choice is really yours. We’re going to top this all off with some fresh cilantro and
then give it a good blend. And then it’s time to add our oil. We’re going to add our oil,
a few tablespoons at a time until the dip reaches the consistency we want. Season this
liberally with salt, give it another few pulses and it’s ready to serve. I like to put these
in individual jars and then serve them with fresh veggies for dipping. I really hope you
guys love today’s menu and if you give any of these recipes a try be sure to Tweet or
Instagram me a photo because you know I love seeing what you’re coming up with in your
very own kitchens. And don’t forget that this menu and lots of others are available in my
Meal Prep Made Easy eBook. It’s got tons of recipes, all the shopping lists and lots of
tips and tricks for making your meal prep, super simple. And finally, if you haven’t
already, be sure to SUBSCRIBE because there is lots more meal prep where this came from!

100 thoughts on “Healthy Meal Prep | Menu 2

  1. Have you ever tried your fried rice with your fresh rice after it has been chilled? It makes a HUGE difference! Love your channel so much by the way!

  2. the curry soup was so good! i made a version of what i had on hand so green curry paste instead with eggplant and lemongrass 🙂

  3. dear domestic geek I'm fixing to start my college classes again this semester and will not have time for lunch I'll basically only have time to snack and I need help figuring out what to do that's filling and not annoying to other students because I mean who wants to hear me eat anyway I just have no idea I love your recipes there always so good but I need help I have to eat heath or I'll just gain weight but if I don't eat I get shaky and mean in all honestly have any tips to help me I'm making sure I have time to meal prep but really don't know what to do at all. sincerely Allison

  4. This looks so delish…. I am definitely motivated to meal prep. I used to think meal prep will make you eat the same boring meal over and over, but you proved me wrong. I am going to give a try. But one question though can you tell me the calories per serving
    Please? I don't want to eat more than I should, because I can eat healthy but I still eat a lot I am not going to see weight loss.

  5. Your recipes are so inspiring and delicious!!! I can't even tell you how excited I get when I see a new video on my subscription page! I cannot wait to try all of these! Thank thank for making such amazing videos!!!

  6. I just got hired to do a sort of personal chef type job for a friend and her family. I think following your food plan would be a wonderful way to do this job …

  7. I'm not sure if I understood everything…so you can make these and eat them the whole week? It sills tastes good?
    If yes, then thats the best idea ever ☺️🙊

  8. I love love love fried rice I will definitely make this tonight so I can serve it on Wednesday for my cousin's birthday

  9. I like your recipes. I made vegetable rice; sesame ginger salmon and green beans peeper and mushrooms; all the family ate.thank you.PS. excuse I for the faults but I learn English to looking your channel.

  10. All of these look so yummy! Quick question, how do you re-heat back up salmon? I find if I put it in the microwave, it gets a bit dry.

  11. You are fantastic, I just found this channel today. I'm pescatarian, this is so perfect for me! Thank you for these excellent videos/recipes!! 🙂

  12. I love you Domestic Geek but, being from Hawaii I must comment peas and carrots are a no no and stale rice is best for fried rice. I love you anyway grrrl!

  13. I saw so many comments on your videos by a lot of people that they are addicted to the videos and now I am too 😀 almost binge watching 🙂
    There are so many good things about your videos, I am a vegetarian and really appreciate that you include so many veg recipes which is a rarity in most of the channels. Plus of course your mason jars 😉
    Wish even more success to you in years to come. Good luck 🙂

  14. MEASURE the dressing that goes with the salad!! I tried to guess it & it turned out badly… IT TASTES GREAT when made correctly. I put way too much PB the first time & it looked like no.2 nasty-ness.

  15. Thanks for providing a substitute for the peanut butter in the coconut curry soup recipe! We have nut allergies in our family so that tahini tip is so helpful to me. Sometimes I substitute sunbutter (sunflower seed butter) in recipes as well, it has a similar consistency to peanut butter. Love your channel!!!!

  16. I really love you menus! Your book is definetly on my wishlist! I just have one question. Your recipes are calculated for 1 person or more? With my husband are trying to get used to homemade lunches for work and making dinned ahead so these would be ideal! 😀


  17. Hi! I just want to say that I love your recipes, however I am allergic to sesame seeds and I was wondering what would be a good substitute for sesame oil?

  18. +The Domestic Geek did you know that most mason jars can be screwed onto your blender's base?! Zero mess! I make frozen margaritas for my friends this way! Try it! I think it works with the narrower mouthed jars, I can't remember.

  19. The salad for lunch doesn't look like it will feel you up and/or keep yo full. Did you find that they were filling enough during the week?

  20. The production values in this video are through the roof! Congratulations on a great channel, I can't believe it took me this long to find you.

  21. Best meal prep videos on YouTube, hands down! Easy, delicious, and healthy. I like that you have themes for your meal preps and use similar ingredients for each recipes. It's more budget friendly. Speaking of, a budget meal prep serious would be wonderful! TFS

  22. I made you Coconut Curry soup, used chicken instead of Tofu. The house smelled divine! The soup was delicious!! I am sure it is going to be even better the next day.

  23. I have been wanting to change up my meals so I cooked this entire menu. It was delicious!! Thank you!

  24. love fried rice! I add leftover meats and other veggies like frozen cut broccoli and diced Bell peppers (all the colors cause I love eating the rainbow!)

  25. Wow i'm in love with all of the asian flavours! I may try the salmon marinade on some tofu since I'm vegan, but now that I've been vegan for a long time it's easy to look at these recipes and replace the non-vegan ingredients in my head! learned skills I guess?

    Another example is adding 1/2 block of tofu crumbled instead of egg! Keeps the protein!

  26. Love your vids! Going to improvise the soup as I don't have a slow cooker. Would love to see a budget meal prep for us students out there. Keep up your good work 🙂

  27. I just love love love your meal prep video series! I love to watch them as I try to plan out my weeks menu……Lots of awesome ideas! Thank you and please do LOTS more of these!

  28. Hi, I love your channel and very excited to try coconut curry soup. Could you please tell me which brand of red curry paste did you use in this recipe? In the past I've used Thai Kitchen one and I know it's rather mild and very suitable for my needs. Currently I have Mae Ploy paste I've never used before. I wonder if it's significantly different from the Thai Kitchen one and which one should I use? Advice appreciated!

  29. Hi Domestic Geek, I recently discovered your videos and am loving it. I am in my third trimester and am looking for ways to save time cooking when the baby gets here. Are any of your meal prep recipes freezable, either before or after cooking? I'd love to double or triple the portions and make a batch for the week and the rest to freeze.

  30. Just wanted you to know that I now have an obsession with mason jars 😂😂❤️❤️ your channel thanks for the many ideas 😘😘😘 you have truly awakened my love for cooking 👍🏾👍🏾👍🏾🤗🤗😍😍

  31. I made the peanut dressing today and it turned out too thick and bitter tasting 🙁 I used toasted sesame oil I wonder if that imparted it the bitter taste. Perhaps the recipe used regular (not toasted) sesame oil. I rescued it by adding some water, and more honey, but I would not make this particular recipe again. Still love the channel and the wealth of ideas, and love the brevity of the videos.

  32. Hi, I watch your video a lot and love them all! I keep noticing that you featured many fried rice creations, and I am so happy because fried rice is very identical to my country, Indonesia! Although the steps might be a little different, your fried rice also look delicious and mouth-watering. How about you make an Indonesian version of fried rice later? Its uniqueness comes from many herbs and spices, and when it comes to chili, we use it a lot! I will be really happy if u take my suggestion into consideration 🙂

  33. Hi, Sara Lynn! How are you? I hope all is well. For the coconut curry soup, could I switch in green curry paste instead of red curry paste? I'm partial to the green curry over the red. 🙂 Thanks very much! -k

  34. Those cooked veggies looked amazing! 😋. Can u make that edamame hummus without the wasabi or replace it with something else?

  35. I know it's been a long time but if I want to put shrimp in the soup instead of tofu, would it be already cooked shrimp like the chicken you mentionned or not?

  36. Any suggestions for a coconut milk substitution? Husband is super allergic to it so we can't have it in anything. but the recipe looks amazing (as always) and we are looking to do more meal prepping for meals at work and for easy dinners, plus cost savings on eating junky foods so much!

  37. Great recipes, I laughed though when you said edamame humus !humus in arabic literally means chickpeas , so you made edamame chickpeas 😁

  38. LOVE this meal prep video!! Lots of tasty food!! Nothing bland. Thank you so much for sharing! 🤤😋👍🏼💗

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