Also, here is a guide to eating raw fish at home from Serious Eats: www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety Part 1 video: ruclips.net/video/pyTHNeRAFwo/видео.html Link to the Mac & Cheese recipe: www.ethanchlebowski.com/cooking-techniques-recipes/green-chile-chicken-white-cheddar-mac-amp-cheese-healthy-too Thanks again to Made In for sponsoring today's video too! Basically all my stuff is from them so happy to have them on as a sponsor of the channel. Use the link for 15% off: madein.cc/ETHANC
Ethan, usually you make great video, but I think you goofed by not mentioning what type of salmon you are using in your poke bowl. Unless it is sushi grade, regular frozen or fresh salmon is not safe to eat raw.
Hey Ethan, I just wanted to say as someone who is trying to learn to eat more sustainably and lose weight, these videos are so helpful, and really motivating. Thanks so much for making them.
I have to waste the typing energy to say how much I agree with this comment. Thank you Ethan! I simply feel better when I eat better and I couldn't do it without him.
@@fillmainlol5973 Super disagree. It's about calories man. You gotta limit calories. After that what you're eating can have a lesser effect. More to the point everyone is different. I have and can lose weight having meals like these.
So just a heads up for anyone looking to make the salmon bowls: be wary of the cost! Most the stuff isn't bad, but the edamame and salmon (I shaved some cost off with frozen fillets) alone put it at roughly $12 a bowl. ($20 for 4 fillets, and 2 bags of edemame which won't quite give me a third portion).
I LOVE these videos! I’m a huge foodie so boiled veg and plain chicken breast just doesn’t cut it for me. I’m on a similar journey and very much appreciate new meal ideas! 🥰
Agreed! My bodybuilder friend keeps telling me: “food is just fuel dawg, doesn’t matter how it tastes as long as it hits the macros!” Yeah maybe for you psycho
JESUS CHRIST is LORD and He's the only Way unto salvation. CHRIST alone. CHRIST alone. for GOD so loved the world that He gave His only begotten Son that whosoever believes in Him shall not perish but have everlasting life. turn from your sins and turn to the living GOD. set your heart and your soul to seek the LORD your GOD.
The veggie heavy meals lately are my favorite. I have psoriasis and I’ve been trying to cut out certain foods. I use dairy free yogurt and omit the sugar for a lot of these but it’s helping me build a better toolbox for sticking to my goals
Hi Ethan! I just wanted to mention for the poke bowl, it might be best to use frozen salmon unless it’s fresh sushi grade salmon to avoid any bad things. When it’s frozen it mostly takes care of those things
@@AC-qn5bu In order to reduce risk of parasites buy farm raised salmon from responsible fisheries. Typically fisheries in Norway are more responsible than those in South America and Asia. Wild caught salmon has a way higher chance of containing parasites than farm raised, so be sure to buy it frozen if you want wiild caught salmon (flash freezing kills parasites). Finally, minimize time in the bacteria danger zone. Above 40 degrees F, bacteria multiplies quickly. So thaw the fish in the fridge over a few days (not on the counter). Once the fish is thawed, try to eat all of it as soon as possible.
America's Test Kitchen did a review video a week or two ago about how frozen seafood is usually higher quality than fresh seafood from markets as both are initially frozen on fishing vessels. Keeping the seafood frozen allows home cooks to control quality and thawing more easily.
Normal frozen actually shouldn't be enough to my understanding. Sushi grade fish is frozen at significantly lower temps than standard frozen fish. There is no such thing as "fresh" sushi. Its all frozen to -32°F outside of only Japan, and even there about half of all sushi restraunts use exclusively sushi grade frozen fish. Normal frozen products are only brought down to 0° which is not enough to kill parasites.
With 35+ years of watching food shows, collecting and reading cookbooks, listening to podcasts... I'd like to recognize that some of the tips I have learned from you have changed how I cook at least once a week, and how and what I make ahead and store every day. With the weight loss goals and humility to share... top of the game Ethan, my hat is off to you. Thank you!
I love that all these recipies are just basic and quick things you can do. Sometimes the biggest struggle to stay eating healthy is having the energy to cook from scratch. I myself still use frozen veggies as a shortcut and maybe a premade sauce or two. But honestly, it's so much easier to stay on track when you can just slam a few simple things together and feel like you're eating like a gourmet.
I made the salmon dish last night, with one tweak: instead of rice, I made quinoa with shredded coconut and slivered almonds. I also modified the sauce, mixing kewpie mayo with sweet chili sauce, wasabi and rice vinegar. And since my salmon came with skin, I peeled it off and fried it into a crispy "chip." The whole dish was absolutely amazing-as good as anything I've had in any restaurant.
@@timowthie it's safe if you buy quality salmon. I get mine from Trader Joe's, and I've never had any issues. just made this dish again yesterday and it was fantastic.
You can improve the texture of your bulk sausage by adding a few teaspoons of water and kneading a few minutes. You want the fibers of the meat to run parallel so it feels less like a hamburger patty and more like smooth sausage. Love that you include macros! My cooking has really improved since I found your channel
Weight Watchers has a Mac & cheese recipe that uses cauliflower as some filler in the pasta but also as part of the creaminess in the cheese sauce. It involves puréing the cauliflower and carrots (purely for orange cheese color) after boiling, then adding strong-flavor cheese (gruyere I want to say), and IMO it’s awesome
True, but I’ll be honest I just started my cut and I’ve been LOVING air fried crispy broccoli with different variations of chicken and rice. Healthy halal guys chicken and turmeric rice is the shit
@@bronxbomber3344 Ethan did a halal guys chicken and rice video a while ago, I think I use some of the same components in it but essentially just 2 broiled chicken thighs with a light spritz of oil, my fav seasonings (shawarma/gyro seasonings), and then I’ll throw some turmeric, garlic & onion powder, paprika, oregano/parsley and salt with a little pad of butter in a pot with my half cup of cooked rice and mix it up til it’s yellow. Usually drizzle some kewpie Mayo and sriracha over it for some poor man’s red and white sauce (and some lemon pepper seasonings cuz I’m addicted) and it clocks in around 600-700 calories at about 65g of protein.
Thank you for this awesome video Ethan! As a nutrition coach, one of the many things I hear a lot is people not wanting to just eat chicken, steamed veggies, and brown rice. As a foodie as well, I try to tell them if you have any cooking skill, you can make tasty, health focused meals to help achieve your goals.
Dude, you're too legit. I started out on Coach Greg and Remington James, but your meals are much more tuned to the "I want to be in good shape, but I'm not going to be obsessive as if I'm a bodybuilder" type. Realistic, healthy, great-tasting meals with ingredients that you can find at basically ANY grocery store. LOVE IT. You got a sub from me my friend. Bon Appetit!
Always appreciate the realistic healthy meals (that actually taste good)! Way better than "mix water and protein powder and now you have delicious dessert"
RUclips cooking videos have been a huge inspiration to me for the past six or seven years. The salmon poke Bowl might be my favorite recipe I've ever made
This is awesome! I would love to see this become a series; it doesn't necessarily have to be fitness-focused (although that'd be great). Just in general high protein, filling and healthy meals. Maybe a couple salad varieties too? Veggies fill me up because I love to eat, but loving food too often means overeating right now
I totally agree! I love the fact that they are 15 minute meals as well, as I don't like spending huge amount of time in the kitchen but I like to make food, and as I need to lose weight, the filling, high protein and healthy meals are something I research quite a bit (as I always lean towards pasta dishes, because I was born and raised in a family that could only afford tomato sauce, tomato paste and spaggheti or macaroni and potatoes)
Random tip for the Mac and cheese: if you have some jarred salsa mix that in the end along with a heaping dose of chili powder and black pepper just to give it some edge. I do this for boxed kraft Mac and cheese but it works here too since salsa is pretty low in calories!
Great video! I'm loving this series! My wife makes breakfast sandwiches with Martin's potato rolls. They're 130 calories, so more than those english muffins, but the softness of the bun means that your eggs don't squish everywhere when you chomp down. That meal is definitely a favorite of mine! Although, like you said- two makes for a very big meal. I'll have it as a big lunch if I only had a light snack with my coffee as my breakfast.
Love this series! I started a cut too toward the end of 2021, so I’m always looking for more macro friendly meals! There aren’t many cooking channels that talk about that.
I'd love to see one of these with a focus on cold food that can be eaten at work or on the go when you can't reheat. If it's still delicious in those conditions it would be a godsend.
Dude you look shredded already. Thanks for the recipes. The poke recipe is definitely going on my grocery list for next week. My GF and I love poke and this is such an easy way to make it.
Gotta say-was a nice small touch to include peas and tofu for the mac n cheese, as when I first went vegetarian I struggled to think of my own substitutes for a lot of the content creators I watch (who eat meat regularly). Good video Ethan and keep going on the goals =D
Replying late, but smoked tofu works *so* well here. I like to cube it, throw it in a pan with a bit of oil and brown the tofu. That works so well in a recipe like that mac & cheese.
In desperate times I used to cut my rice with cauliflower rice like it was some sort of drug 😂. The rice over powers the cauliflower and it just tastes like normal rice while being almost half the calories.
Man these videos are always a joy to watch and I always come away with learning something I can immediately implement myself. I can see you put a lot of work into these so thank you
I just stumbled upon your channel Ethan, and I watched a few of your videos and I must say that this one is one of the most interesting so far for me, I love the taste of those salmon poke bowls and I can't wait to try your recipe! I also love the fact that it seems youre focusing quite a lot on time efficiency and taste/flavour, even if the meals only take 15-ish minutes to make. PLEASE make more of those! They're so interesting and helpful for people like me who likes to cook, but need to lose weight without sacrificing flavour and variety...
Just letting you know, as an italian who is telling you this despite feeling conflicted about it, in the gluten-free sections or online there are pastas... made with legumes. More proteins. Of course, the texture changes but... protein.
I made the turkey sausage breakfast sandwiches and I really appreciated the tips to make ground turkey actually have a taste and a texture! It was a very filling breakfast sandwich and left me feeling quite good. That said the turkey patties were a bit large for my taste; if I were going to make again would divide the pound up into 5 portions instead of 4.
I'm digging this series so much. I've been rocking the yogurt from last episode post gym every morning, using protein yogurt instead. And I've had the chopped cheese with bison more times than I can count. Probably 2-3x a week.
When cutting, protein is critical. Not only is the amount critical, but the quality of the protein too. Veg protein, often, is 1/2 to 1/3 as valuable as animal protein. So, you might consider tracking not only total, but the individual amino-acids to make sure you get everything you need.
Im A visual learner. I appreciate how concise you are with your measurements, but being that you've portioned it all out, it's great to see what these portions actually look like!
Love these videos for inspiration. You have a great balance, making it lower in calories but not sacrificing taste too much like some people that only cooks with egg whites and spray oil. When it comes to scrambled eggs it really needs that butter, funnily enough when i make scrambled eggs i also use 7g!
You could try mac & cheese with low fat cottage cheese (blend it before this step)- but since cottage cheese curdles if you heat it too much, you can just mix it immediately after straining the macaroni. Cottage cheese + low fat velveeta/american cheese - gives a close-enough taste.
Heyyy... Ethan. Not to be negative because I love your videos, but I wouldn't recommend fresh salmon or even regular frozen salmon to people for a raw salmon dish. If it isn't a sushi grade frozen product then you have a decent probability of parasites that haven't been killed by the freezing process. Sushi grade fish to my knowledge is frozen at significantly lower temps than standard frozen fish to kill off the parasites. If anyone has a counterpoint to this id love to hear it because I could just be misinformeda bit, but I'm concerned you might be steering people to a food born illness. For SURE not fresh salmon.
@@tayk-47usa41 To my information, there isn’t much risk of bacteria for salmon. The main risks are parasites, which are killed by the freezing process. So I’m pretty sure normal frozen salmon is safe to consume raw, but just like the original commenter, I’m not sure.
I was concerned about the same but have been doing some recent research and turns out it’s perfectly safe to eat raw IF FARM RAISED- the parasite free feed is what makes it safer than wild in this context
a protein boosting tip I like is to use bone broth to cook rice (9g per cup), plus red lentils bc why not they cook fast. reheating leftover rice turns a lot of the carbs into a type of fiber called Resistant Starch that your gut bacteria turn into amino acids for you, in fact most starchy carbs do this, and the more times you cool and reheat them the more fiber it produces!
Please do the same series for breakfast with high protein meals 15-20 min meals! Thank you Ethan, you've changed my life during quarantine by teaching me how to cook better
Dude these are suuuuper helpful! Made the Mac and cheese tonight and the kids loved it! Admittedly, I ate two servings but still. Keep these up please!
Thoroughly enjoying this series, Ethan. Best of luck on fine-tuning your approach and reaching your ultimate goal! FWIW I routinely use your Chicken Karahi recipe as an extremely low-cal dinner option -- Simply substituting the thighs for breasts and omitting the butter entirely makes it a flavorful and calorie friendly meal. I tend to keep a batch or two of the sauce in the fridge to make the meal even more time efficient. I have some chicken breasts marinating with your Kathi recipe as we speak, which without any adjustments, was also a great calorie sensitive option. This was my first time taking that recipe for a test drive, so I'm eager to see how it turns out.
Hey Ethan, question about the Poke bowl. So I LOVE Poke but I’m not sure how much I trust grocery store grade frozen salmon to eat raw. I’ve heard it’s best pay up and go with sushi grade salmon. Is frozen salmon also safe to eat raw?
"sushi grade" is actually kind of a myth. all fish that you'll ever buy at any grocery store basically (at least in the US) will have been frozen at SOME point. frozen fish is more likely to be fresher than never-frozen fish, as it will have remained frozen basically from the moment it was caught and stored until it reaches your fridge. also, freezing the fish below some particular temp for a certain number of hours is what rids it of any potentially harmfall parasites or whatever else... that's what generally makes it safe to eat raw, however freshness as a function of time since being unfrozen is definitely also a factor.
Most likely not. Salmon has to be frozen below -31F to kill parasites naturally found in the fish before it can be served raw (FDA). Grocery stores are not required to do this for all salmon and most probably don’t to prevent freezer burn.
Ethan, I know this may not be up your alley, but I would be extremely interested in seeing what you can do with very lean game meat like venison. I primarily eat venison, and a lot of these recipes are doable with it. However, I’m very intrigued to see what you may do with it.
That’s such a beautiful glow up over just 30 days! Insane. Very very inspiring how little habits persistently followed can make such a beautiful difference!
Just a safety note: poke a hole in or remove the plastic from the frozen vacuum sealed fish when thawing. Bacteria can grow without the presence of oxygen above 38°, so opening the package is essential.
This sounds counter intuitive to everything I've heard. Why would people sous vide if vacuum sealing and leaving a warm temps promoted the growth of bacteria? I was always told the lack of oxegyn is why sous vide doesn't make people sick, because it's defintiely not raising the temp high enough to kill off bacteria. I'm no scientist or expert, this is just what I've seen and heard so if what you're saying is true, then I'm very confused.
@@naefaren3515 I actually am a scientist. Opening the package will increase the probability of contamination and bacterial growth. Not that it really matters on that timescale.
@@naefaren3515 Frozen fish in vacuum sealed packaging has a nonzero risk of growing an anaerobic bacteria that causes botulism. I’ve read some articles that make a big deal about it, but I’ve defrosted fish in the vacuum bag many times (and I know many people who do) and there haven’t been any problems yet. I think it’s only an issue if you have a weakened immunize system or if you leave it for an unreasonably long period of time. However I did always cook the fish, so perhaps eating it raw poses a greater risk.
I love these styles of videos because not only do they give you meal inspiration, you also give all the background info on how they affect my health and I am usually unaware of that (although I’d like to think I eat pretty healthy Id like to eat a bit more balanced) on top you always show how to integrate them in our day! Great work!! On an unrelated note, never lose your moustache man! Wish I could grow a beast like that!
I love this style of video! I recently started my fitness journey and I find eating healthy to be the more difficult part. I’m seeing results but I feel like I could make better progress from a list of meals like these
Your health journey is so inspirational, Ethan! And your cooking - *chef's kiss* - I use your ideas ALL the time on my own journey. Keep up the great work, my dude.
I do the same ratio with my rice. Cup of rice, cup.5 of water. But recently I've been using ~1/8 cup vinegar and the rest water when I make rice bowls. It makes the rice tangy which helps balance the rest of the bowl because I'm usually using some kind of really salty cured pork for the protein.
Hey Ethan! One of those healthy meals that never feels “healthy” that I like to make is carnitas tacos with refried beans and salsa on a carb balance taco shell. Easy, delicious, and similar if not better macros than these recipes here. I hope you give it a try!
Thank you for these videos... the "food is fuel" mentality is such a crock of shit in the fitness community. I can work towards my fitness goals and eat tasty food as well.
It's always heartening to see Ethan spilling bits everywhere. Old school TV chefs had these perfect, pristine kitchens which don't hit as close to home.
omg im a uni student and the mac and cheese base is just sensational and SO easy i’ve made it twice now with different peppers and turkey and with mushrooms and turkey ur a legend TYSM!
Hey Ethan! Loved the video. Quick question, though. I wanted to ask how you know the frozen Publix salmon you are using is sushi grade, and can be safely eaten raw in the poke bowl? Thanks.
there's really no such thing as 'sushi grade' officially. but all fish that's basically ever sold in a grocery store/supermarket will have been frozen at some point. that's how it is made "sushi grade" in the first place; freezing the fish cold enough, long enough, ensures that there are no parasites or anything. if it's frozen when you buy it, that means that it's basically been frozen forever since it was caught, which also ensures it's as fresh as possible.
Dude, I've been following your channel for longer than I remember and, just wanna say congrats and thank you. It's rare to see someone with such eager to devour these dishes... man, these are big bites!! LOL.
Hey Ethan, regarding the frozen salmon - aren't you afraid it isn't good enough quality for raw sushi? Do you think it's fine to just eat them raw? Thx!
Freezing usually happens on the boat already, it doesn't get any fresher than that. And freezing kills of most parasites the salmon might have. Bacteria contamination happens later with thawed fish, like the one you can buy - surprise - at fish stores in "sushi grade" or other qualities! So eating frozen salmon raw should in most cases be the safer option than buying "fresh" fish. And this is n
@@razbrosh12 you're welcome! That last half baked sentence... I have no clue anymore what I wanted to add there. ;-) Also note that Ethan put a link to a food guide on raw fish in the first comment.
in us, fda guidelines want stuff like salmon to be frozen at v low temp for like a week to be safe to eat. under cooking the salmon to the “danger zone” is not great tho. also farm raised salmon is usually in a more controlled environment.
I like the recipes and that you are listing the calories and tracking. I want to try the salmon and breakfast dishes they sound really good. These are far healthier and I am sure much more tasty than mass prepared and processed meals. Thank You!
These videos have been helping me a great deal. I've been trying to do exactly your three sections type of cooking for weight loss for myself. I'm one of those people who will always have to calorie control to keep weight off, the second I stop I start putting back on. So denying my favorite foods can be massively painful. I can portion control desserts and be satisfied but not meals.
Made the mac & cheese last night and it's bangin'. The base is good, but nothing special (aside from being a bit healthier), but adding the roasted poblanos, chicken and spices takes it to a whole new level. Easily the most approachable and convenient recipes out there.
Ok so the salmon poke bowl is by far my favorite meal prep! You knocked it out of the park! It’s so simple but so easy to and fun to add variety. I recently added some salmon skin to it from the salmon fillets I bought and changed up the edamame flavor. It was so good during prep I had to hold back from eating my lunch right then
If you are using raw salmon for poke bowl it needs to be frozen at -4F (-20C) for at least 7 days to get ride of parasites. If you buy fresh raw salmon then you definitely want to cook/bake that salmon before consuming it.
How safe is eating raw salmon like that if it’s not cooked? I know ideally you’d buy excellent quality salmon from the right source, but if you’re trying to save money or just have access to your local supermarket is it safe to eat just because it’s been marinated? If you were afraid of the risks and couldn’t get top quality salmon could you just marinate without chopping it up, then pan sear on both sides?
Another great video! Congrats on the progress thus far. My fiancé and I have started to lose weight together by eating tasty, yet healthy meals and videos like this really help inspire some creative dishes. Eating healthy while trying to trim down doesn't have to be bland or boring. Keep up the great work on the videos and your grind!
I just tried the Roasted Poblano + Chicken White Cheddar Mac and Cheese recipe and just finished my first bowl (got another meal/serving leftover). I had a hunch that the local grocery store, Sprouts (soCal) wouldn't have powdered cheese, but the assistant suggested I just used regular boxed mac'n'cheese that includes a powder mix. I found Annie's mac n cheese that doesn't use weird or artificial ingredients, so that's what I resorted to. I still added evaporated milk (instead of box's recommended milk), and I added about a tablespoon of butter, plus a 1/4 cup of shredded colby cheese. I wish Ethan mentioned how about how long the poblano peppers take - they took me a good 15-20 mins. I used Ethans's grilled chicken recipe which recommend using mayo (excellent & useful tip!) and I added fresh minced garlic & black pepper. I also added frozen green peas & nutritional yeast (~3 tbsps) to make it a touch "healthier". Overall, this was fun and my tastebuds were super happy! Thanks, Ethan!!!
Love this series! Quick tip: if you wanna amp up the satiety/protein in the mac'n'cheese dish, I'd recommend using something other than regular macaroni. Chickpea, quinoa or red lentil macaroni all come to mind that have much better macro splits than regular wheat.
I've only tried the chickpea pasta from those options and I've found that it doesn't make the pasta water starchy enough for my liking. I still power through for the macros but that's the biggest difference. General taste difference is pretty minimal though which surprised me.
I love these types of videos!! I've been trying hard to eat healthy for the past two years and I've been coming to your channel for inspiration when I run out of ideas.
Ethan you have changed my life with these videos. I'm finally starting to make sustainable healthy choices and am starting to see progress. Everything tastes delicious and I now love chicken breast now that I know how to pound them, brine, and grill with mayo like in your other video. Thank you thank you thank you!!!
You were already my favorite cooking channel and I'm loving high protein recipes and macro breakdown of the recipes. Adding even more value for me. Also great work on the cut. How long have you been lifting?
Thank you for these videos, Ethan! 😊 I’ve been trying to create healthier eating habits and find a more comfortable body weight to live in. These recipes have been instrumental in my progress so far and I’ve dropped over 10 pounds over the past month! If you ever make a recipe book of these kinds of tasty/easy/satisfying meals, I’ll be all over that! The chopped cheese sandwich and garlic noodles are still my quick go-to’s for lunch and dinners 😋 All the best to you!
Dude, you're the best. Love the attitude and all the great recipes!!! I'm also a big fan of your super simple plastic food containers. They look like decent takeout containers that all match and are very affordable.
Hey Ethan, great video man. You are a great communicator, I love the tone of your videos, very informative and friendly. Keep the great work, cheers from Ireland
Bruh!! Thank you so much!! This is real content for making habits that worth developing for life. Thank you for solving and giving us delicious and awesome macro foods
I have to ask, how do you know what kind or brand of fresh or frozen salmon to buy when you are making poke bowls or salmon? I want to make it but I’m worried about getting sick. No trolls, just looking for some advice
Also, here is a guide to eating raw fish at home from Serious Eats: www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
Part 1 video: ruclips.net/video/pyTHNeRAFwo/видео.html
Link to the Mac & Cheese recipe: www.ethanchlebowski.com/cooking-techniques-recipes/green-chile-chicken-white-cheddar-mac-amp-cheese-healthy-too
Thanks again to Made In for sponsoring today's video too! Basically all my stuff is from them so happy to have them on as a sponsor of the channel. Use the link for 15% off: madein.cc/ETHANC
what do you do for work, if you don't mind me asking?
Ethan, usually you make great video, but I think you goofed by not mentioning what type of salmon you are using in your poke bowl. Unless it is sushi grade, regular frozen or fresh salmon is not safe to eat raw.
thanks for demystifying the terminology!
Can you make a video going over your weekly groceries? With all these healthy meals it would be nice to see how you plan out a typical week
Where do you get your salmon from?
Hey Ethan, I just wanted to say as someone who is trying to learn to eat more sustainably and lose weight, these videos are so helpful, and really motivating. Thanks so much for making them.
I have to waste the typing energy to say how much I agree with this comment. Thank you Ethan! I simply feel better when I eat better and I couldn't do it without him.
Totally agree. Would love to see a recurring series!
take these meals with a grain of salt because he is eating a lot of carbs
some people’s bodies will not be able to shed weight with this many carbs
@@fillmainlol5973 Super disagree. It's about calories man. You gotta limit calories. After that what you're eating can have a lesser effect. More to the point everyone is different. I have and can lose weight having meals like these.
@@edwinbear7065 not true at all, but what do i know with my years of nutrition education
So just a heads up for anyone looking to make the salmon bowls: be wary of the cost! Most the stuff isn't bad, but the edamame and salmon (I shaved some cost off with frozen fillets) alone put it at roughly $12 a bowl. ($20 for 4 fillets, and 2 bags of edemame which won't quite give me a third portion).
I LOVE these videos! I’m a huge foodie so boiled veg and plain chicken breast just doesn’t cut it for me. I’m on a similar journey and very much appreciate new meal ideas! 🥰
Agreed! My bodybuilder friend keeps telling me: “food is just fuel dawg, doesn’t matter how it tastes as long as it hits the macros!”
Yeah maybe for you psycho
Word! Cheers for the food-loving health-conscious ones out there 😋
Totaly agreed
@@speedmetalmassiah567 hahahaha
JESUS CHRIST is LORD and He's the only Way unto salvation. CHRIST alone. CHRIST alone. for GOD so loved the world that He gave His only begotten Son that whosoever believes in Him shall not perish but have everlasting life. turn from your sins and turn to the living GOD. set your heart and your soul to seek the LORD your GOD.
The veggie heavy meals lately are my favorite. I have psoriasis and I’ve been trying to cut out certain foods. I use dairy free yogurt and omit the sugar for a lot of these but it’s helping me build a better toolbox for sticking to my goals
Which foods are you avoiding?
Also trying to change my diet bc of psoriasis, cetogenic diet worked well but is very restricted to me to follow all the time...
Hi Ethan! I just wanted to mention for the poke bowl, it might be best to use frozen salmon unless it’s fresh sushi grade salmon to avoid any bad things. When it’s frozen it mostly takes care of those things
Do you recommend farm raised frozen salmon? I want to try eating raw fish at home but don’t know what to buy at my grocery store
@@AC-qn5bu In order to reduce risk of parasites buy farm raised salmon from responsible fisheries. Typically fisheries in Norway are more responsible than those in South America and Asia. Wild caught salmon has a way higher chance of containing parasites than farm raised, so be sure to buy it frozen if you want wiild caught salmon (flash freezing kills parasites).
Finally, minimize time in the bacteria danger zone. Above 40 degrees F, bacteria multiplies quickly. So thaw the fish in the fridge over a few days (not on the counter). Once the fish is thawed, try to eat all of it as soon as possible.
America's Test Kitchen did a review video a week or two ago about how frozen seafood is usually higher quality than fresh seafood from markets as both are initially frozen on fishing vessels. Keeping the seafood frozen allows home cooks to control quality and thawing more easily.
Normal frozen actually shouldn't be enough to my understanding. Sushi grade fish is frozen at significantly lower temps than standard frozen fish. There is no such thing as "fresh" sushi. Its all frozen to -32°F outside of only Japan, and even there about half of all sushi restraunts use exclusively sushi grade frozen fish. Normal frozen products are only brought down to 0° which is not enough to kill parasites.
@@mscrawford87 this needs to be pinned!
With 35+ years of watching food shows, collecting and reading cookbooks, listening to podcasts... I'd like to recognize that some of the tips I have learned from you have changed how I cook at least once a week, and how and what I make ahead and store every day. With the weight loss goals and humility to share... top of the game Ethan, my hat is off to you. Thank you!
I love that all these recipies are just basic and quick things you can do. Sometimes the biggest struggle to stay eating healthy is having the energy to cook from scratch. I myself still use frozen veggies as a shortcut and maybe a premade sauce or two. But honestly, it's so much easier to stay on track when you can just slam a few simple things together and feel like you're eating like a gourmet.
I made the salmon dish last night, with one tweak: instead of rice, I made quinoa with shredded coconut and slivered almonds. I also modified the sauce, mixing kewpie mayo with sweet chili sauce, wasabi and rice vinegar. And since my salmon came with skin, I peeled it off and fried it into a crispy "chip." The whole dish was absolutely amazing-as good as anything I've had in any restaurant.
That's WAAAAY off of my typical flavor profile, but that sounds fantastic!
Is it safe to eat raw salmon? Or does it Cook as its marinating?
@@timowthie it's safe if you buy quality salmon. I get mine from Trader Joe's, and I've never had any issues. just made this dish again yesterday and it was fantastic.
You can improve the texture of your bulk sausage by adding a few teaspoons of water and kneading a few minutes. You want the fibers of the meat to run parallel so it feels less like a hamburger patty and more like smooth sausage. Love that you include macros! My cooking has really improved since I found your channel
Weight Watchers has a Mac & cheese recipe that uses cauliflower as some filler in the pasta but also as part of the creaminess in the cheese sauce. It involves puréing the cauliflower and carrots (purely for orange cheese color) after boiling, then adding strong-flavor cheese (gruyere I want to say), and IMO it’s awesome
I love these vids, shows how cuts dont have to be about boiled broccoli and chicken but can be fun
True, but I’ll be honest I just started my cut and I’ve been LOVING air fried crispy broccoli with different variations of chicken and rice. Healthy halal guys chicken and turmeric rice is the shit
@@Jack-dv6ke is that a channel's recipe you're following?
@@bronxbomber3344 halal guys is a Mediterranean bowl fast food chain. Similar to what chipotle or flame broiler do in a sense
@@sIimepoop Oh, gotcha. Thanks for the response,
@@bronxbomber3344 Ethan did a halal guys chicken and rice video a while ago, I think I use some of the same components in it but essentially just 2 broiled chicken thighs with a light spritz of oil, my fav seasonings (shawarma/gyro seasonings), and then I’ll throw some turmeric, garlic & onion powder, paprika, oregano/parsley and salt with a little pad of butter in a pot with my half cup of cooked rice and mix it up til it’s yellow. Usually drizzle some kewpie Mayo and sriracha over it for some poor man’s red and white sauce (and some lemon pepper seasonings cuz I’m addicted) and it clocks in around 600-700 calories at about 65g of protein.
Thank you for this awesome video Ethan!
As a nutrition coach, one of the many things I hear a lot is people not wanting to just eat chicken, steamed veggies, and brown rice. As a foodie as well, I try to tell them if you have any cooking skill, you can make tasty, health focused meals to help achieve your goals.
love this new style of production, very professional and adult, not cringey at all unlike some other RUclips chefs, keep up the good work
Hey! I like Joshua Weissman!
@@africknchickn_YT lmao, we all thought about him
Dude, you're too legit. I started out on Coach Greg and Remington James, but your meals are much more tuned to the "I want to be in good shape, but I'm not going to be obsessive as if I'm a bodybuilder" type. Realistic, healthy, great-tasting meals with ingredients that you can find at basically ANY grocery store. LOVE IT. You got a sub from me my friend. Bon Appetit!
Love the healthy/moderate calorie/higher protein series! So refreshing to see healthy meals from a chef who knows their stuff! Keep ‘em coming!
Always appreciate the realistic healthy meals (that actually taste good)! Way better than "mix water and protein powder and now you have delicious dessert"
RUclips cooking videos have been a huge inspiration to me for the past six or seven years. The salmon poke Bowl might be my favorite recipe I've ever made
This is awesome! I would love to see this become a series; it doesn't necessarily have to be fitness-focused (although that'd be great). Just in general high protein, filling and healthy meals. Maybe a couple salad varieties too? Veggies fill me up because I love to eat, but loving food too often means overeating right now
I totally agree! I love the fact that they are 15 minute meals as well, as I don't like spending huge amount of time in the kitchen but I like to make food, and as I need to lose weight, the filling, high protein and healthy meals are something I research quite a bit (as I always lean towards pasta dishes, because I was born and raised in a family that could only afford tomato sauce, tomato paste and spaggheti or macaroni and potatoes)
Random tip for the Mac and cheese: if you have some jarred salsa mix that in the end along with a heaping dose of chili powder and black pepper just to give it some edge. I do this for boxed kraft Mac and cheese but it works here too since salsa is pretty low in calories!
Great video! I'm loving this series!
My wife makes breakfast sandwiches with Martin's potato rolls. They're 130 calories, so more than those english muffins, but the softness of the bun means that your eggs don't squish everywhere when you chomp down. That meal is definitely a favorite of mine! Although, like you said- two makes for a very big meal. I'll have it as a big lunch if I only had a light snack with my coffee as my breakfast.
Love this series! I started a cut too toward the end of 2021, so I’m always looking for more macro friendly meals! There aren’t many cooking channels that talk about that.
I'd love to see one of these with a focus on cold food that can be eaten at work or on the go when you can't reheat. If it's still delicious in those conditions it would be a godsend.
Dude you look shredded already. Thanks for the recipes. The poke recipe is definitely going on my grocery list for next week. My GF and I love poke and this is such an easy way to make it.
Me and Ethan are the same height but he has a solid 40lbs on me of just pure muscle. Man is swole
Gotta say-was a nice small touch to include peas and tofu for the mac n cheese, as when I first went vegetarian I struggled to think of my own substitutes for a lot of the content creators I watch (who eat meat regularly). Good video Ethan and keep going on the goals =D
@@Anthony-qx1ps I didn't know vegetarianism and veganism was the same thing.
@@Anthony-qx1ps get a personality
Replying late, but smoked tofu works *so* well here. I like to cube it, throw it in a pan with a bit of oil and brown the tofu. That works so well in a recipe like that mac & cheese.
Hi, do you know Pick Up Limes? She's makes ton of delicious looking vegan food.
@@doingtheunstuck Why don't you weirdos just eat meat?
Hey Ethan, I love this series as it aligns to how I try to eat as a busy college student. A healthy dish that I can’t get enough of is Dal Tadka
At this point I’m fully committed to trying every recipe you post in this series
In desperate times I used to cut my rice with cauliflower rice like it was some sort of drug 😂. The rice over powers the cauliflower and it just tastes like normal rice while being almost half the calories.
More healthy recipes with calorie counts please! This makes it so easy to make something for the week while cutting!!!!
I would love to see a few more vegetarian options for these videos! Love the production and commitment to slow weight changes.
Man these videos are always a joy to watch and I always come away with learning something I can immediately implement myself. I can see you put a lot of work into these so thank you
I just stumbled upon your channel Ethan, and I watched a few of your videos and I must say that this one is one of the most interesting so far for me, I love the taste of those salmon poke bowls and I can't wait to try your recipe! I also love the fact that it seems youre focusing quite a lot on time efficiency and taste/flavour, even if the meals only take 15-ish minutes to make. PLEASE make more of those! They're so interesting and helpful for people like me who likes to cook, but need to lose weight without sacrificing flavour and variety...
Realllly like this sort of "mini-series"! These videos are a great balance of information, enjoyment and instruction. Keep it up!
How can we make sure that the salmon is safe to eat fresh ?
Buy it from Japan and pay a ridiculous price per pound. I wouldn’t trust grocery store salmon
Here's a good article from Serious Eats: www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
@@Iamwrongbut Well Japanese people eat salmon from Norway so… buy from Norway.
@@Iamwrongbut Username checks out.
Link is dead
Just letting you know, as an italian who is telling you this despite feeling conflicted about it, in the gluten-free sections or online there are pastas... made with legumes. More proteins. Of course, the texture changes but... protein.
I made the turkey sausage breakfast sandwiches and I really appreciated the tips to make ground turkey actually have a taste and a texture! It was a very filling breakfast sandwich and left me feeling quite good. That said the turkey patties were a bit large for my taste; if I were going to make again would divide the pound up into 5 portions instead of 4.
I'm digging this series so much. I've been rocking the yogurt from last episode post gym every morning, using protein yogurt instead. And I've had the chopped cheese with bison more times than I can count. Probably 2-3x a week.
Where do you even find ground bison
@@hdm3927 my Walmart has it in the organic meat section
When cutting, protein is critical. Not only is the amount critical, but the quality of the protein too. Veg protein, often, is 1/2 to 1/3 as valuable as animal protein. So, you might consider tracking not only total, but the individual amino-acids to make sure you get everything you need.
*Ethan changed our life so much.*
*What would we do without your amazing fitness meals?*
Im A visual learner. I appreciate how concise you are with your measurements, but being that you've portioned it all out, it's great to see what these portions actually look like!
Love these videos for inspiration. You have a great balance, making it lower in calories but not sacrificing taste too much like some people that only cooks with egg whites and spray oil. When it comes to scrambled eggs it really needs that butter, funnily enough when i make scrambled eggs i also use 7g!
You could try mac & cheese with low fat cottage cheese (blend it before this step)- but since cottage cheese curdles if you heat it too much, you can just mix it immediately after straining the macaroni. Cottage cheese + low fat velveeta/american cheese - gives a close-enough taste.
Heyyy... Ethan. Not to be negative because I love your videos, but I wouldn't recommend fresh salmon or even regular frozen salmon to people for a raw salmon dish. If it isn't a sushi grade frozen product then you have a decent probability of parasites that haven't been killed by the freezing process. Sushi grade fish to my knowledge is frozen at significantly lower temps than standard frozen fish to kill off the parasites. If anyone has a counterpoint to this id love to hear it because I could just be misinformeda bit, but I'm concerned you might be steering people to a food born illness. For SURE not fresh salmon.
I mean.... having worms will probably make it easy to lose weight (the same way losing your legs might)
well freezing doesnt kill bacteria so theres that
Sushi grade is a made up term used to sell, there is no regulation for "sushi grade"
@@tayk-47usa41 To my information, there isn’t much risk of bacteria for salmon. The main risks are parasites, which are killed by the freezing process. So I’m pretty sure normal frozen salmon is safe to consume raw, but just like the original commenter, I’m not sure.
I was concerned about the same but have been doing some recent research and turns out it’s perfectly safe to eat raw IF FARM RAISED- the parasite free feed is what makes it safer than wild in this context
a protein boosting tip I like is to use bone broth to cook rice (9g per cup), plus red lentils bc why not they cook fast. reheating leftover rice turns a lot of the carbs into a type of fiber called Resistant Starch that your gut bacteria turn into amino acids for you, in fact most starchy carbs do this, and the more times you cool and reheat them the more fiber it produces!
Please do the same series for breakfast with high protein meals 15-20 min meals!
Thank you Ethan, you've changed my life during quarantine by teaching me how to cook better
Dude these are suuuuper helpful! Made the Mac and cheese tonight and the kids loved it! Admittedly, I ate two servings but still. Keep these up please!
Honestly you should make these healthy meal videos an ongoing series
I do the same turkey sausage and egg sandwich all time ! Ground turkey has been a game changer for my fitness goals
Thoroughly enjoying this series, Ethan. Best of luck on fine-tuning your approach and reaching your ultimate goal!
FWIW I routinely use your Chicken Karahi recipe as an extremely low-cal dinner option -- Simply substituting the thighs for breasts and omitting the butter entirely makes it a flavorful and calorie friendly meal. I tend to keep a batch or two of the sauce in the fridge to make the meal even more time efficient.
I have some chicken breasts marinating with your Kathi recipe as we speak, which without any adjustments, was also a great calorie sensitive option. This was my first time taking that recipe for a test drive, so I'm eager to see how it turns out.
Hey Ethan, question about the Poke bowl. So I LOVE Poke but I’m not sure how much I trust grocery store grade frozen salmon to eat raw. I’ve heard it’s best pay up and go with sushi grade salmon. Is frozen salmon also safe to eat raw?
In fact, if you're to eat raw fish, it should have been frozen prior as it will kill any parasite that could live in the fish
"sushi grade" is actually kind of a myth. all fish that you'll ever buy at any grocery store basically (at least in the US) will have been frozen at SOME point. frozen fish is more likely to be fresher than never-frozen fish, as it will have remained frozen basically from the moment it was caught and stored until it reaches your fridge. also, freezing the fish below some particular temp for a certain number of hours is what rids it of any potentially harmfall parasites or whatever else... that's what generally makes it safe to eat raw, however freshness as a function of time since being unfrozen is definitely also a factor.
Most likely not. Salmon has to be frozen below -31F to kill parasites naturally found in the fish before it can be served raw (FDA). Grocery stores are not required to do this for all salmon and most probably don’t to prevent freezer burn.
all I keep reading about this exact question gives me the result of fuck it if I get something that's on me
I always buy sushi grade salmon if I am eating it raw. Its not worth the risk in my opinion.
Ethan, I know this may not be up your alley, but I would be extremely interested in seeing what you can do with very lean game meat like venison. I primarily eat venison, and a lot of these recipes are doable with it. However, I’m very intrigued to see what you may do with it.
That’s such a beautiful glow up over just 30 days! Insane. Very very inspiring how little habits persistently followed can make such a beautiful difference!
Just a safety note: poke a hole in or remove the plastic from the frozen vacuum sealed fish when thawing. Bacteria can grow without the presence of oxygen above 38°, so opening the package is essential.
This sounds counter intuitive to everything I've heard. Why would people sous vide if vacuum sealing and leaving a warm temps promoted the growth of bacteria? I was always told the lack of oxegyn is why sous vide doesn't make people sick, because it's defintiely not raising the temp high enough to kill off bacteria.
I'm no scientist or expert, this is just what I've seen and heard so if what you're saying is true, then I'm very confused.
@@naefaren3515 i'm not sure about this specific case but there are bacteria to which oxygen is poisonous
@@naefaren3515 I actually am a scientist. Opening the package will increase the probability of contamination and bacterial growth. Not that it really matters on that timescale.
@@naefaren3515 Frozen fish in vacuum sealed packaging has a nonzero risk of growing an anaerobic bacteria that causes botulism. I’ve read some articles that make a big deal about it, but I’ve defrosted fish in the vacuum bag many times (and I know many people who do) and there haven’t been any problems yet. I think it’s only an issue if you have a weakened immunize system or if you leave it for an unreasonably long period of time. However I did always cook the fish, so perhaps eating it raw poses a greater risk.
I love these styles of videos because not only do they give you meal inspiration, you also give all the background info on how they affect my health and I am usually unaware of that (although I’d like to think I eat pretty healthy Id like to eat a bit more balanced) on top you always show how to integrate them in our day! Great work!! On an unrelated note, never lose your moustache man! Wish I could grow a beast like that!
Keep them coming Ethan, loving this while trying to cut.
I love this style of video! I recently started my fitness journey and I find eating healthy to be the more difficult part. I’m seeing results but I feel like I could make better progress from a list of meals like these
Your health journey is so inspirational, Ethan! And your cooking - *chef's kiss* - I use your ideas ALL the time on my own journey. Keep up the great work, my dude.
I do the same ratio with my rice. Cup of rice, cup.5 of water. But recently I've been using ~1/8 cup vinegar and the rest water when I make rice bowls.
It makes the rice tangy which helps balance the rest of the bowl because I'm usually using some kind of really salty cured pork for the protein.
Hey Ethan! One of those healthy meals that never feels “healthy” that I like to make is carnitas tacos with refried beans and salsa on a carb balance taco shell. Easy, delicious, and similar if not better macros than these recipes here. I hope you give it a try!
Great idea!!
you could also use his pinto bean recipe to cut down in the fat from refried beans
we need this to be a series seriously 👍 such good ideas, thumbs up!
Thank you for these videos... the "food is fuel" mentality is such a crock of shit in the fitness community. I can work towards my fitness goals and eat tasty food as well.
It's always heartening to see Ethan spilling bits everywhere. Old school TV chefs had these perfect, pristine kitchens which don't hit as close to home.
Can’t wait to try these! Definitely been eating the spicy garlic noodles regularly from your last video
Bro you are my favorite food RUclips creator. Thanks for these videos, you taking the time to explain everything in detail is what sets you apart.
Hey ethan, Can you use any salmon from the store to eat it raw, or is there a specific version you have to buy to consume it raw safely
Another comment thread went off about parasite, freezing temperatures and sushi grades…
omg im a uni student and the mac and cheese base is just sensational and SO easy i’ve made it twice now with different peppers and turkey and with mushrooms and turkey ur a legend TYSM!
Hey Ethan! Loved the video. Quick question, though. I wanted to ask how you know the frozen Publix salmon you are using is sushi grade, and can be safely eaten raw in the poke bowl? Thanks.
Seriously, he did not mention that part at all. Regular grocery store salmon is not sushi grade
there's really no such thing as 'sushi grade' officially. but all fish that's basically ever sold in a grocery store/supermarket will have been frozen at some point. that's how it is made "sushi grade" in the first place; freezing the fish cold enough, long enough, ensures that there are no parasites or anything. if it's frozen when you buy it, that means that it's basically been frozen forever since it was caught, which also ensures it's as fresh as possible.
Dude, I've been following your channel for longer than I remember and, just wanna say congrats and thank you. It's rare to see someone with such eager to devour these dishes... man, these are big bites!! LOL.
Hey Ethan, regarding the frozen salmon - aren't you afraid it isn't good enough quality for raw sushi?
Do you think it's fine to just eat them raw?
Thx!
Freezing usually happens on the boat already, it doesn't get any fresher than that. And freezing kills of most parasites the salmon might have. Bacteria contamination happens later with thawed fish, like the one you can buy - surprise - at fish stores in "sushi grade" or other qualities!
So eating frozen salmon raw should in most cases be the safer option than buying "fresh" fish.
And this is n
@@dereinzigwahreRichi Thanks for the info!
@@razbrosh12 you're welcome!
That last half baked sentence... I have no clue anymore what I wanted to add there. ;-)
Also note that Ethan put a link to a food guide on raw fish in the first comment.
These 2 episodes have been amazing! Found your channel through them, Would love to see more for the line of these kind of vids.
Is frozen salmon safe to eat raw like that?
in us, fda guidelines want stuff like salmon to be frozen at v low temp for like a week to be safe to eat. under cooking the salmon to the “danger zone” is not great tho. also farm raised salmon is usually in a more controlled environment.
I couldn't have discovered your channel at a better time, you are a culinary breath of fresh air 2 months in my cut!
I like the recipes and that you are listing the calories and tracking. I want to try the salmon and breakfast dishes they sound really good. These are far healthier and I am sure much more tasty than mass prepared and processed meals. Thank You!
Whenever you make ground turkey, you may want to add a little bit of baking soda. This changes the pH and allows better browning.
These videos have been helping me a great deal. I've been trying to do exactly your three sections type of cooking for weight loss for myself. I'm one of those people who will always have to calorie control to keep weight off, the second I stop I start putting back on. So denying my favorite foods can be massively painful. I can portion control desserts and be satisfied but not meals.
LOVE the food/fitness crossover my guy
These videos are amazing. I adore your approachable style that is transparent, healthy, and easy to watch.
Can we see more what i eat in a day? I absolutely LOVE those videos from you, so casual and laid back
Made the mac & cheese last night and it's bangin'. The base is good, but nothing special (aside from being a bit healthier), but adding the roasted poblanos, chicken and spices takes it to a whole new level. Easily the most approachable and convenient recipes out there.
Ok so the salmon poke bowl is by far my favorite meal prep! You knocked it out of the park! It’s so simple but so easy to and fun to add variety. I recently added some salmon skin to it from the salmon fillets I bought and changed up the edamame flavor. It was so good during prep I had to hold back from eating my lunch right then
If you are using raw salmon for poke bowl it needs to be frozen at -4F (-20C) for at least 7 days to get ride of parasites.
If you buy fresh raw salmon then you definitely want to cook/bake that salmon before consuming it.
How safe is eating raw salmon like that if it’s not cooked? I know ideally you’d buy excellent quality salmon from the right source, but if you’re trying to save money or just have access to your local supermarket is it safe to eat just because it’s been marinated? If you were afraid of the risks and couldn’t get top quality salmon could you just marinate without chopping it up, then pan sear on both sides?
Another great video! Congrats on the progress thus far. My fiancé and I have started to lose weight together by eating tasty, yet healthy meals and videos like this really help inspire some creative dishes. Eating healthy while trying to trim down doesn't have to be bland or boring. Keep up the great work on the videos and your grind!
I just tried the Roasted Poblano + Chicken White Cheddar Mac and Cheese recipe and just finished my first bowl (got another meal/serving leftover). I had a hunch that the local grocery store, Sprouts (soCal) wouldn't have powdered cheese, but the assistant suggested I just used regular boxed mac'n'cheese that includes a powder mix. I found Annie's mac n cheese that doesn't use weird or artificial ingredients, so that's what I resorted to. I still added evaporated milk (instead of box's recommended milk), and I added about a tablespoon of butter, plus a 1/4 cup of shredded colby cheese. I wish Ethan mentioned how about how long the poblano peppers take - they took me a good 15-20 mins. I used Ethans's grilled chicken recipe which recommend using mayo (excellent & useful tip!) and I added fresh minced garlic & black pepper. I also added frozen green peas & nutritional yeast (~3 tbsps) to make it a touch "healthier". Overall, this was fun and my tastebuds were super happy! Thanks, Ethan!!!
Love this series!
Quick tip: if you wanna amp up the satiety/protein in the mac'n'cheese dish, I'd recommend using something other than regular macaroni. Chickpea, quinoa or red lentil macaroni all come to mind that have much better macro splits than regular wheat.
I've only tried the chickpea pasta from those options and I've found that it doesn't make the pasta water starchy enough for my liking. I still power through for the macros but that's the biggest difference. General taste difference is pretty minimal though which surprised me.
I'm learning to have a good relationship with food and learning to eat properly, and your videos help with that so thank you❤️
Love these videos for meal prep.
Your proper use of chopsticks doesn’t go unnoticed 😊
I made a few edits to your dan dan noodles and OMFG. It's my favorite new quick meal. I've eaten it so much in the last few weeks :D
I love these types of videos!! I've been trying hard to eat healthy for the past two years and I've been coming to your channel for inspiration when I run out of ideas.
It shows well how much you're passionate about what you do! Fantastic cook! Great recipes 👍
Ethan you have changed my life with these videos. I'm finally starting to make sustainable healthy choices and am starting to see progress. Everything tastes delicious and I now love chicken breast now that I know how to pound them, brine, and grill with mayo like in your other video. Thank you thank you thank you!!!
The timing of this video is insane! Just started my weight loss journey :)
You were already my favorite cooking channel and I'm loving high protein recipes and macro breakdown of the recipes. Adding even more value for me. Also great work on the cut. How long have you been lifting?
Thank you for these videos, Ethan! 😊 I’ve been trying to create healthier eating habits and find a more comfortable body weight to live in. These recipes have been instrumental in my progress so far and I’ve dropped over 10 pounds over the past month! If you ever make a recipe book of these kinds of tasty/easy/satisfying meals, I’ll be all over that!
The chopped cheese sandwich and garlic noodles are still my quick go-to’s for lunch and dinners 😋
All the best to you!
Dude, you're the best. Love the attitude and all the great recipes!!! I'm also a big fan of your super simple plastic food containers. They look like decent takeout containers that all match and are very affordable.
Hey Ethan, great video man. You are a great communicator, I love the tone of your videos, very informative and friendly. Keep the great work, cheers from Ireland
yesss - why is it so hard to find healthy meals that taste good and are convenient to cook. more of this content please.
Bruh!! Thank you so much!! This is real content for making habits that worth developing for life. Thank you for solving and giving us delicious and awesome macro foods
This is so cool! I’m getting ready to start my weight loss/healthy habit journey. This looks so tasty and so easy to follow! Thank you!
I have to ask, how do you know what kind or brand of fresh or frozen salmon to buy when you are making poke bowls or salmon? I want to make it but I’m worried about getting sick. No trolls, just looking for some advice