I really enjoyed this video very much! Everything you and Woolie made looked delicious and I'm glad I learned how to make the broth and jam. The broth looks so dark and rich and the soup looked amazing! It sure looks like you save money and wasteful packaging. It's all about cooking from scratch so we eat better quality, healthier PB food. On my cooking day, I usually make a slow cooker lentil stew, split pea soup or other soup. I make a lot so I can freeze some for future meals. I make individual green salads for the week for my husband. I cook a bunch of sweet or yellow potatoes and freeze some, and often a huge amount of roasted or stewed vegetables. Yes to an aquafaba masterclass. I look forward to your "early-access to videos" messages every week. It's like a little gift. Thank you!😄
Ive made peach, pear, plum, strawberry, blueberry, raspberry and banana walnut, and carrot cake jams, but all with convential amounts of sugar and pectin. I'm going to branch out into these healthy versions!
Made a version of the soup and it was great!! The seasoning combo you gave was really good. Now I’m set for several days. Love your videos and your family. Thank you!
I'm doing some prepping today as well. I cleaned out the fridge (we just had a few things that went bad that HAD to go), made some seasoning mixes, oatmeal cookies, and my broth is simmering right now. I usually make your granola recipe as well, but I still have a lot left from last week. Tomorrow we go to the store to buy more food for the week and it'll feel so nice to put it all away in my nice clean fridge and prep a few more things ☺️
I really enjoy having your company as I work in my kitchen. If you eat this way, you spend a lot of hours in the kitchen. And since I don’t have a partner in WFPB like you do, I really appreciate having like-minded company!
Don’t feel bad about using parchment paper. The brand we buy is compostable. Also, a fun adventuresome food we’ve started making ourselves is tempeh! It was intimidating at first, but we’ve really enjoyed it! It tastes so much better!
Greetings from Cincinnati! We love your videos and your super cool family! We usually prep several jars of pickled red onions for our lunch and dinner bowls. Just found a recipe for chickpea flour banana muffins which are really good. I have celiac so was super excited to make these. We made enough to last us all week. We also batch cooked 2 pounds of lentils and carrots. Have a great week everyone! ❤ Tammy and Joey
Hi from Cairo! on grocery day I’ve started prepping a dressing / sauce, a bean or chickpea, some roasted veggies and a cake or dessert. This way I can use up any bits and bobs from last week, and combine with some new produce so it keeps things interesting.
Absoutely an aqua faba class please. I keep it in my fridge and don't really know what to do with it. I have used it in chickpea salad instead of a plan based mayo. I make strawberry chia, blueberry chia, and a mango jam. I am going to make your granola it looks good
Noooo do not store your potatoes in the fridge. Cool dark place. And not with onions because ethylene will make them sprout. Tasmania is the 🥔 growing state of Australia 🌏
Bonjour,je vous écoute depuis la Provence en France.😊je cuits mes pois chiches, haricots secs etc...en cocotte minute en grande quantité ( temp de cuisson divisé par deux) et je congèle sous vide en portion.groooosse économie et moins de perte de temps..ils sont comme sortis de la marmite une fois décongelés.ici ,je fais les mêmes marmelades avec graine de chia😊,et je mets mon levain sur la box internet ! Voilà,super vidéo! Annabelle
you sound like Gord Downie IMO! and you know that's a compliment. anyway - we also buy frozen fruit for winter from Costco, which is always picked at frozen at the peak time. we also have frozen our home grown fruits and vegetables from our garden. it just makes sense!
Hi, I am Greg, from San Diego/Cottage Grove, OR. I discovered you via The Plant Powered People Podcast. I thoroughly enjoyed your interview, and I have enjoyed your content on your channel. I am approaching this mostly from a health standpoint, hoping to reverse some health issues/conditions in my life through good, healthy food. I food prep each Sunday afternoon. I don't prep meals, I prep components of meals, which gives me a lot of flexibility throughout the week. I do make some meals, which I forage, as well. Potato-Leek soup was my latest. Very tasty. Also, I've found that I prefer to prepare my overnight oats (mason jar) the night before, rather than for the week. Sometimes, I'll do a couple of days worth, but it works better (for me) to do it nightly.
Hey Greg - thanks for sharing all of this! Glad you're enjoying our channel. I hope your health is improving with your shifts in diet - it sounds like you've got it all on lock down - congrats on making lasting changes for your health!!!
I don't like your family! ........... I love your family :) Love watching you make things. We're transitioning and make different things. The big thing that used to put me off all the years we've tried to go all the way was that so many recipes were like take beans, add a can of tomatoes, add a heap of herbs etc, add peppers or whatever and come up with a heap of recipes that are the same but slightly different. I love watching the trying recipes from the cookbooks. We're learning, and it's so nice to find people making different things other than beans and canned tomatoes. Thank you so much for the time and effort you and your family put it. It's very encouraging and there are dishes we want to try!
Hi Sharon - thank you so much for this lovely comment! Sorry for the delay in responding - we were away. COngrats on transitioning and so glad that we can be part of your journey!
Yes to the Aquafaba masterclass video! And if I can, please try preserved lemons: it’s basically lemon, salt and time, but the flavor is outstanding. I use it for the hummus and wow, you just have to try it! Hello from Udine, Italy 🇮🇹 😊
I really enjoy your videos. I just switched to plant based 2 months ago. It’s only me, my husband does a carnivore thing. How long can I keep the hummus in the fridge? Thanks.
Thankyou for everything that you made today and giving us some great tips. I have recently purchased an Instant pot and after reading the instructions it said to only fill to the half way mark and I noticed that your pot was pretty full when you made the soup. I am assuming then from your experience that it is okay to fill more than half way. I purchased a 6 Litre as there’s only the two of us so it would be handy to know when making soup. Yes to an aquafaba class please. Regards from Australia
Got a Milky Plant on your recommendation and LOVE it! I'll be trying your pulp cookie recipe. I have been just tossing some into oatmeal. Cookies sound better, so thanks!
Hi Jeremy! Can pumpkin or squash puree be used instead of tahini or nut butter as a binder in cookies or thickener for salad dressings or even sauces? I’m asking because I’m trying to lose weight and puree contains a lot less calories and has a neutral taste. Love your vids. Keep’em coming!😀
It can't hurt to try! I will say this - I lost all of my weight while still having healthy amounts of healthy fats - so don't cut it out entirely - your body needs it.
Hey Jeremy, we too only eat a small amount of jam and I've been tempted to freeze it but haven't tried that yet. Since you do freeze your chia jam, how do you find it is after being thawed? Watery? Does it breakdown?
Hi from Chris in Colorado Springs. I would love to see an InstantPot tips & tricks video. I’m new to the InstantPot and some of the instructions that come with it are a bit vague. Thanks in advance!
For Woolie, I make buckwheat bread. I don’t use all,buckwheat as it’s quite dense so I lighten it with other non gluten flours. Sometimes oat or commercial gf flour or sorghum or millet. Great,video. Cheers
I apologize if this is already been addressed. But when cooking the chickpeas in the instant pot for 45 minutes on high, do you let the steam to release naturally or instant release when the 45 minute time is up?
These are all healthy whole food fats - not processed. Fat is good for you in healthy amounts - your brain and body needs it. I lost 180 pounds eating healthy fats. Theses recipes will keep them low (maybe not the cookies) compared to most recipes. You don't want to eliminate it entirely, do you?
Thanks very much for all the fab videos. My favs are the ones you've done following one cookbook. I'm going to try some of the recipes from this video. Would love an aquafaba video. Many thanks for all your hard work. Shell in North Wales.
I already made Woolie’s granola bar recipe from the live. They were/are DELICIOUS!! In PB with J fashion… I swapped sunflower butter for tahini since I was out and replaced the sunflower seeds with sesame seeds. I also added a little flaky sea salt on top of the chocolate after I spread it. THANK YOU for a wonderful recipe that has now become a family favorite. ❤️
Hi! This is Laura from Mount Airy, NC (aka Mayberry as in The Andy Griffith Show, yes, his hometown). My weekends are all meal prep. My kids eat different stuff...two different kinds of brocolli, salad fixings, roasted chickpeas, tofu, vegan spaghetti, peas, potatoes or rice, and believe it or not....vegan dog food 😂
@@pbwithjeremy I have a few variations but it usually involves my instant pot. Most common is mixing lentils, celery, chia seed, potatoes or sweet potatoes and greens like kale and collards. Seasoning with liquid smoke. I add olive oil for their coats and fat needs and nutritional yeast to amp up the vitamins, flavor,and protien. Food process all of that and mix with rice and quinoa typically. I have 4 dogs...it is a chore.
Hi Jeremy. Thanks. This was fun. Good to see how some weekend prep works for you and and your wife. I enjoy watching your food prep videos. I'd love to see a weight and health update. Since you've gained some of the weight back, have you noticed any change in your labs, etc.?
Hello from Mono Ontario! I have a favourite kitchen item from my grandmother. A metal vegetable peeler. I've been through about 5 'new ones' trying to find one that works as well, to no avail!
@pbwithjeremy it works great even though it's a bit rusty. I remember one year when my son's grade 8 class was doing food prep, they asked parents to supply extra peelers. My son volunteered mine and I refused... both embarrassed by the rust and worried I wouldn't get it back! 😆
Hi Jeremy and family! This is Jenn from Georgia. I really enjoyed this video. Great idea for video. This is for sure helpful for me! I’d love an aquafaba master class! Thank you for sharing all your amazing recipes!!🩷
I'd love to see that aquafaba class. Additionally, I'd love a class on more of the "leftovers" from the Milky Plant. I bought a Milky Plant a month ago (using your discount code) and I love it.
Jeremy and family. Of all the Utube channels and cookbooks I have purchase, your channel has inspired me the most. I have pushed myself out of my comfort zone and tried foods I never would of before. I have used lentils and beans and even Aquafaba……foods I have turned my nose up at before. I very rarely eat the processed vegan foods anymore. Thank you all so much, keep up the good work.
Great video as always. Thank you both for the step by step, even if some were ones you’ve done before. Yes it’s a lot of work to do in a day or weekend, but it’s SO worth it when you can just grab and go, and have less trash waste.
you should try making chia jam with oncooked desfrosted berries and just mash them and add chia seeds. It is so fresh easy and tastefull! I like it better than the cooked version!
@@pbwithjeremy yes! 1 tablespoon on 200 gr frozen forest fruit. defrost it..then mash it or blend it but maybe not fully smooth and then add 1 tbsp seeds and stir. and let it sit! I jist mashed them with a potato masher when they were defrosted. let me know how you like it!
Enjoyed the video. My veggie broth is simmering away as I watch. I think anything as to how your family makes this lifestyle work is good. I'm sure others as well as myself can sometimes find this way of eating a bit overwhelming especially when you work full time and have family responsibilities. Keep up the good work Jeremy! I always look forward to your videos!
Well I’m wore out! I’m fixin to cut up a ton of bell peppers for the freezer. If I can I’ll get the carrots n onions as well. I’ve got to find that milk machine thingy.
Yes please to an aquafaba class! Great video. Thanks!
Thank you!
Yes to the aquafaba master class, I'd love to learn more
An aquafaba class sounds great!
Another great video keep 'em coming!
Yes an Aquafaba class would be very helpful. Please and thank you.
Awesome video. Very helpful and greatly appreciated. Thank you
Love this video THANK YOU! Would love to see an aquafaba master class 😊😊
Great video. Thanks! And yes to an aquafaba class.
Best wishes to you and yours!
I would love to watch an aquafaba master class!
Would love to see an Aqua fava class!! Yes!! 🙌🏼😋😋
I really enjoyed this video very much! Everything you and Woolie made looked delicious and I'm glad I learned how to make the broth and jam. The broth looks so dark and rich and the soup looked amazing! It sure looks like you save money and wasteful packaging. It's all about cooking from scratch so we eat better quality, healthier PB food. On my cooking day, I usually make a slow cooker lentil stew, split pea soup or other soup. I make a lot so I can freeze some for future meals. I make individual green salads for the week for my husband. I cook a bunch of sweet or yellow potatoes and freeze some, and often a huge amount of roasted or stewed vegetables. Yes to an aquafaba masterclass. I look forward to your "early-access to videos" messages every week. It's like a little gift. Thank you!😄
You are such a positive and uplifting person Vi, thank you, because I read all your posts and they are really inspiring. 😊
@@yvonneweldon9928 Thank you, Yvonne. That’s very nice to hear! 🩷
I agree Vi is such an amazing member of our community - thank you for pointing it out Yvonne - love seeing you in here as well!
Well thank you Jeremy!! See how you have created this beautiful thing??
@@pbwithjeremy ♥
Ive made peach, pear, plum, strawberry, blueberry, raspberry and banana walnut, and carrot cake jams, but all with convential amounts of sugar and pectin. I'm going to branch out into these healthy versions!
This was a super fantastic video!! Would definitely love an aquafaba masterclass.
Love you guys ❤
Beth - jammer in Sarasota FL
Yes pls for the aquafaba master class
Made a version of the soup and it was great!! The seasoning combo you gave was really good. Now I’m set for several days. Love your videos and your family. Thank you!
My pleasure! Glad it turned out!
That's a cool gadget to cush up the nuts I just use a cutting board, tea-towel and a rolling pin or mallet and go wackie wackie 😂😂
haha :)
Yes, please to an aqua faba video!
I'm doing some prepping today as well. I cleaned out the fridge (we just had a few things that went bad that HAD to go), made some seasoning mixes, oatmeal cookies, and my broth is simmering right now. I usually make your granola recipe as well, but I still have a lot left from last week. Tomorrow we go to the store to buy more food for the week and it'll feel so nice to put it all away in my nice clean fridge and prep a few more things ☺️
#TeamGranola :)
Yes aqua faba masterclass
I would like an aquafaba masterclass. 😊
Aquafaba masterclass?! Yes, please!!
I really enjoy having your company as I work in my kitchen. If you eat this way, you spend a lot of hours in the kitchen. And since I don’t have a partner in WFPB like you do, I really appreciate having like-minded company!
Sorry to hear but glad we're able to keep you company!!!
Don’t feel bad about using parchment paper. The brand we buy is compostable. Also, a fun adventuresome food we’ve started making ourselves is tempeh! It was intimidating at first, but we’ve really enjoyed it! It tastes so much better!
What's your tempeh recipe?
Hi!! New subscriber. I found you through broccoli mum. I'm new to this lifestyle I love your videos. Nicole from upstate NY
Hi Nicole! So glad you found us through Aimee!
Greetings from Cincinnati! We love your videos and your super cool family! We usually prep several jars of pickled red onions for our lunch and dinner bowls. Just found a recipe for chickpea flour banana muffins which are really good. I have celiac so was super excited to make these. We made enough to last us all week. We also batch cooked 2 pounds of lentils and carrots. Have a great week everyone! ❤ Tammy and Joey
Wow! Your prep sounds GREAT! Hi Tammy and Joey!
Yum!!!! ❤
Hi from Cairo! on grocery day I’ve started prepping a dressing / sauce, a bean or chickpea, some roasted veggies and a cake or dessert. This way I can use up any bits and bobs from last week, and combine with some new produce so it keeps things interesting.
Love that idea - you discovered so many things that way :) What's the happiest accident so far?
Absoutely an aqua faba class please. I keep it in my fridge and don't really know what to do with it. I have used it in chickpea salad instead of a plan based mayo. I make strawberry chia, blueberry chia, and a mango jam. I am going to make your granola it looks good
I have the same lemon juicer 😍
Nice!
Ver;y similar to how I make my hummus. We like it lemony, too, but use 2-3 times the amount of garlic you use.
Thank you from Colorado Springs, CO. Yes, please, to you producing the Aquafaba Master Class!
Hi Lydia!
Great video
If you are in a rush I believe cooking the can of chickpeas plus aquafaba in the microwave and then blending it together works well.
Huh! Never tried that.
Noooo do not store your potatoes in the fridge. Cool dark place. And not with onions because ethylene will make them sprout. Tasmania is the 🥔 growing state of Australia 🌏
Thanks fo rthe tips!
Hi Jeremy
Would love an aqua faba master class
Great video! I’d love to see a video on your sourdough bread.
Right here: ruclips.net/video/WXLVZ-dqPJ8/видео.htmlsi=SmKjMjKhgJtF71b6
Bonjour,je vous écoute depuis la Provence en France.😊je cuits mes pois chiches, haricots secs etc...en cocotte minute en grande quantité ( temp de cuisson divisé par deux) et je congèle sous vide en portion.groooosse économie et moins de perte de temps..ils sont comme sortis de la marmite une fois décongelés.ici ,je fais les mêmes marmelades avec graine de chia😊,et je mets mon levain sur la box internet !
Voilà,super vidéo!
Annabelle
I would LOVE to know more about aquafaba!
An excellent sourdough bread from Rose Homestead is the walnut raisin bread - it's a same day recipe and is delicious.
Love this video! Thank you both! 🥰
I would love an aquafaba video. Thank you for the great prep ideas!! I run a childcare and all of these will be helpful.
So glad!!! What age of kids?????
I would like to learn more about the aqua faba
Great video thank you!!! 😊
You are so welcome!
Great video 😊 thanks for sharing 👍
you sound like Gord Downie IMO! and you know that's a compliment. anyway - we also buy frozen fruit for winter from Costco, which is always picked at frozen at the peak time. we also have frozen our home grown fruits and vegetables from our garden. it just makes sense!
Hi, I am Greg, from San Diego/Cottage Grove, OR. I discovered you via The Plant Powered People Podcast. I thoroughly enjoyed your interview, and I have enjoyed your content on your channel. I am approaching this mostly from a health standpoint, hoping to reverse some health issues/conditions in my life through good, healthy food. I food prep each Sunday afternoon. I don't prep meals, I prep components of meals, which gives me a lot of flexibility throughout the week. I do make some meals, which I forage, as well. Potato-Leek soup was my latest. Very tasty. Also, I've found that I prefer to prepare my overnight oats (mason jar) the night before, rather than for the week. Sometimes, I'll do a couple of days worth, but it works better (for me) to do it nightly.
Hey Greg - thanks for sharing all of this! Glad you're enjoying our channel. I hope your health is improving with your shifts in diet - it sounds like you've got it all on lock down - congrats on making lasting changes for your health!!!
Aquafaba class would be great
I don't like your family! ........... I love your family :) Love watching you make things. We're transitioning and make different things. The big thing that used to put me off all the years we've tried to go all the way was that so many recipes were like take beans, add a can of tomatoes, add a heap of herbs etc, add peppers or whatever and come up with a heap of recipes that are the same but slightly different. I love watching the trying recipes from the cookbooks. We're learning, and it's so nice to find people making different things other than beans and canned tomatoes. Thank you so much for the time and effort you and your family put it. It's very encouraging and there are dishes we want to try!
Hi Sharon - thank you so much for this lovely comment! Sorry for the delay in responding - we were away. COngrats on transitioning and so glad that we can be part of your journey!
Yes please on the aquafaba master class
Yes to the Aquafaba masterclass video! And if I can, please try preserved lemons: it’s basically lemon, salt and time, but the flavor is outstanding. I use it for the hummus and wow, you just have to try it! Hello from Udine, Italy 🇮🇹 😊
Alright - I'll give it a go sometime!
Aquafaba master class please. X
I really enjoy your videos. I just switched to plant based 2 months ago. It’s only me, my husband does a carnivore thing. How long can I keep the hummus in the fridge? Thanks.
It should be fine for at least a week!
Thankyou for everything that you made today and giving us some great tips. I have recently purchased an Instant pot and after reading the instructions it said to only fill to the half way mark and I noticed that your pot was pretty full when you made the soup. I am assuming then from your experience that it is okay to fill more than half way. I purchased a 6 Litre as there’s only the two of us so it would be handy to know when making soup. Yes to an aquafaba class please. Regards from Australia
There's markers on the pot that tell you how full - ours is fairly close to the top.
Got a Milky Plant on your recommendation and LOVE it! I'll be trying your pulp cookie recipe. I have been just tossing some into oatmeal. Cookies sound better, so thanks!
Oh yeah! Do you love it???? i just made some chocolate milk in it with dates and cocoa powder!
Great ideas thank you .
Hi Jeremy! Can pumpkin or squash puree be used instead of tahini or nut butter as a binder in cookies or thickener for salad dressings or even sauces? I’m asking because I’m trying to lose weight and puree contains a lot less calories and has a neutral taste. Love your vids. Keep’em coming!😀
It can't hurt to try! I will say this - I lost all of my weight while still having healthy amounts of healthy fats - so don't cut it out entirely - your body needs it.
I am prepping today too! (Yesterday was the yard work day). Oh hey how is Emily doing reintroducing gluten, did she follow up with Dr B?
We've reached out to him, no word back. It's coming along - slow process
Hey Jeremy, we too only eat a small amount of jam and I've been tempted to freeze it but haven't tried that yet. Since you do freeze your chia jam, how do you find it is after being thawed? Watery? Does it breakdown?
I don't notice a difference one thawed
Great video, as always!!
Hi from Chris in Colorado Springs. I would love to see an InstantPot tips & tricks video. I’m new to the InstantPot and some of the instructions that come with it are a bit vague. Thanks in advance!
We might be doing our next Members Only live stream on that topic if you're interested in joining for that and more. Link in description!
For Woolie, I make buckwheat bread. I don’t use all,buckwheat as it’s quite dense so I lighten it with other non gluten flours. Sometimes oat or commercial gf flour or sorghum or millet. Great,video. Cheers
Yes to aquafava video!!
I apologize if this is already been addressed. But when cooking the chickpeas in the instant pot for 45 minutes on high, do you let the steam to release naturally or instant release when the 45 minute time is up?
either is fine says Woolie :)
Great Video! Love it! The humus looks phantastic, but don't you use cumin?
No cumin (I don't think.... wasn't the recipe on the screen?)
Love tahini but trying to keep my fat intake really low. Any suggestions for adapting these recipes please ?
These are all healthy whole food fats - not processed. Fat is good for you in healthy amounts - your brain and body needs it. I lost 180 pounds eating healthy fats. Theses recipes will keep them low (maybe not the cookies) compared to most recipes. You don't want to eliminate it entirely, do you?
Thanks very much for all the fab videos. My favs are the ones you've done following one cookbook. I'm going to try some of the recipes from this video. Would love an aquafaba video. Many thanks for all your hard work. Shell in North Wales.
You are so welcome Shell!
Yes to Aquafaba class
Great video!!!!
Thanks Linda!
I’m thinking about going vegan. When you went vegan did you feel better?
Better in terms of what?
yeaahh lovin some mealpreppin!
Yes on aquafaba class! 🎉
Letting your bread rise in the bathroom, dude that's totally gross. That's just me though.
For what it's worth it's in a metal bowl with a large plate covering it so it traps in the heat - no air contact with the room...
Such a great video! Do you happen to have a recipe for leftover nut milk crackers?
Not yet!
Chia jam. What a no brainer. Thanks.
Sooo simple :)
Old muffin tin. Was my grandmothers Only has 8 muffin cups.
love that!
Hey, this is Kat from Wisconsin 😊! Thanks for your videos
Glad you like them Kat!!!
I love this video. My meal prep is making individual salads, and cooking one full meal to start the week and prepping 2 sides
When I do granola I stir in the dried fruit after it has been in the oven so the fruit doesn’t end up hard.
You can do that if you like, I find it doesn't get too hard.
Saying ‘hi’ from Allentown, PA, Cindy. Love your family! And yes to an aquafaba class!
Hi Cindy! And will do!
Really enjoyed the prep and recipes. Yes to the aquafaba video.
Great video, nice to see Woolie cooking too. Much love from the Balearic Islands, Spain ❤
Hi Jill!
I already made Woolie’s granola bar recipe from the live. They were/are DELICIOUS!! In PB with J fashion…
I swapped sunflower butter for tahini since I was out and replaced the sunflower seeds with sesame seeds. I also added a little flaky sea salt on top of the chocolate after I spread it. THANK YOU for a wonderful recipe that has now become a family favorite. ❤️
Great swaps! So glad it's a fav now!!!
Thank you for this video, so informative and fun
You are so welcome!
Those granola bars look amazing!
Try them!
Hi! This is Laura from Mount Airy, NC (aka Mayberry as in The Andy Griffith Show, yes, his hometown). My weekends are all meal prep. My kids eat different stuff...two different kinds of brocolli, salad fixings, roasted chickpeas, tofu, vegan spaghetti, peas, potatoes or rice, and believe it or not....vegan dog food 😂
LOVE the Andy Griffin reference. What do you use to make your own vegan dog food?!?!
@@pbwithjeremy I have a few variations but it usually involves my instant pot. Most common is mixing lentils, celery, chia seed, potatoes or sweet potatoes and greens like kale and collards. Seasoning with liquid smoke. I add olive oil for their coats and fat needs and nutritional yeast to amp up the vitamins, flavor,and protien. Food process all of that and mix with rice and quinoa typically. I have 4 dogs...it is a chore.
Hi Jeremy. Thanks. This was fun. Good to see how some weekend prep works for you and and your wife.
I enjoy watching your food prep videos.
I'd love to see a weight and health update. Since you've gained some of the weight back, have you noticed any change in your labs, etc.?
Blood work video coming soon!!!
In terms of health the weight I’m gaining is muscle. And I was underweight at one point
Hello from Mono Ontario! I have a favourite kitchen item from my grandmother. A metal vegetable peeler. I've been through about 5 'new ones' trying to find one that works as well, to no avail!
Oh wow - does it still work?
@pbwithjeremy it works great even though it's a bit rusty. I remember one year when my son's grade 8 class was doing food prep, they asked parents to supply extra peelers. My son volunteered mine and I refused... both embarrassed by the rust and worried I wouldn't get it back! 😆
I enjoyed this montage very much!
Hello from Hanover, Maine USA!
Hi Heidi!
Have you tried to (pre)cut the granola bars before you bake them? I figure they would crumble less that way.
.... No..... That's..... Hrm..... I'll tell Woolie...
might be a change to do the chocolate after
Hi Jeremy and family! This is Jenn from Georgia. I really enjoyed this video. Great idea for video. This is for sure helpful for me! I’d love an aquafaba master class! Thank you for sharing all your amazing recipes!!🩷
Hi Jenn! Glad this was helpful :)
I'd love to see that aquafaba class. Additionally, I'd love a class on more of the "leftovers" from the Milky Plant. I bought a Milky Plant a month ago (using your discount code) and I love it.
So glad you love it - maybe I'll reach out to Milky Plant and see if they'd like to do another collab
An aquafaba master class would be great.
Jeremy and family. Of all the Utube channels and cookbooks I have purchase, your channel has inspired me the most. I have pushed myself out of my comfort zone and tried foods I never would of before. I have used lentils and beans and even Aquafaba……foods I have turned my nose up at before. I very rarely eat the processed vegan foods anymore. Thank you all so much, keep up the good work.
Oh wow - this made my evening - thank you so much for letting us know - glad we can be a small part of your journey!! You've got this!
Great video as always. Thank you both for the step by step, even if some were ones you’ve done before. Yes it’s a lot of work to do in a day or weekend, but it’s SO worth it when you can just grab and go, and have less trash waste.
You're welcome and agreed!
Super helpful and fun video!! Adding ingredients for the granola bars to my shopping list, I think my kids will love them! Thanks guys!
let us know what your kids think!
you should try making chia jam with oncooked desfrosted berries and just mash them and add chia seeds. It is so fresh easy and tastefull! I like it better than the cooked version!
Do you find that it thickens enough?
@@pbwithjeremy yes! 1 tablespoon on 200 gr frozen forest fruit. defrost it..then mash it or blend it but maybe not fully smooth and then add 1 tbsp seeds and stir. and let it sit! I jist mashed them with a potato masher when they were defrosted. let me know how you like it!
Enjoyed the video. My veggie broth is simmering away as I watch. I think anything as to how your family makes this lifestyle work is good. I'm sure others as well as myself can sometimes find this way of eating a bit overwhelming especially when you work full time and have family responsibilities. Keep up the good work Jeremy! I always look forward to your videos!
This was so lovely to get. How did you broth turn out?
Yeeeees please do an aquafaba Masterclass!!!! I know next to NOTHING
I moderate the garlic flavor by cooking it in the IP with the chickpeas. Works well for us
Well I’m wore out! I’m fixin to cut up a ton of bell peppers for the freezer. If I can I’ll get the carrots n onions as well. I’ve got to find that milk machine thingy.
The links are always in the descriptions of the videos (for future reference) - here's the Milky Plant link: milkyplant.com/PBWITHJEREMY
@@pbwithjeremy thank you!
@@pbwithjeremy their soy beans are having issues so I’ve got to try later. Cute. 🤗