ah yes the most common thing i hear oh healthy food is expensive and it doesn’t taste good no i think it’s time that we come back to this thought and change [Music] okay so we’ll come back to episode two up but no three why can’t i never remember this i don’t remember people’s names numbers i don’t know the months in order that’s actually true i’m ashamed of it this is the first time i’m saying it and i can’t wait to get made fun of now people are gonna call me like hey josh you know what comes after february and i’m like no it’s march right things that are healthy has this stigma of like i said being expensive and being not very tasty and it’s just not true something being healthy can be perfectly affordable and perfectly delicious you just gotta understand what to do gotta use that old noggin the whole point of this series is there’s no trick it’s just understanding technique so without giving it all away let’s make this shall we so despite the fact that i normally don’t eat breakfast we’re gonna start with a new style breakfast by making shakshuka gonna start off by dicing one red bell pepper and thinly slicing one sweet onion obviously peeled in a large saucepan toss in three tablespoons or 42 grams of unsalted butter and once that’s hot and bubbling go ahead and add your bell pepper and your onions along with four cloves of garlic which i forgot to add when i was filming this so just let’s pretend that that’s in there all right thank you season that lightly with salt and pepper salt helps that water draw out of there so it cooks a little faster now cook that over medium heat just until the vegetables begin to soften then add 1 teaspoon or 2 grams of cumin 1 teaspoon or 2 grams of sweet paprika and half a teaspoon or 1 gram of cayenne powder just let that saute until the spices become nice and fragrant then add 1 28 ounce can of crushed tomatoes stir that together scraping the bottom of the pan now just bring that up to a cauldron bubbling simmer make little indentions and crack in six whole eggs be careful not to break the yolk or you want that runny boy then just pop that into an oven that’s been preheated to 375 degrees fahrenheit or 190 degrees celsius for seven to ten minutes or just until the eggs are set pull that bad boy out and optionally you can garnish it with a little bit of feta and cilantro which will tack on another dollar to the total of this shakshuka is great on its own but i personally like it on a nice piece of toast you can use whole grain toast or if you’re trying to get ultra shreddy freddy and you can put it on vegetables and it’s great like that too which puts you at around six to seven dollars for two to three servings of food totaling out at three dollars per serving next up is peanutty pork yeah maybe we work on the name first we’re going to make a little stir-fry sauce in a small bowl mix together a quarter cup or 60 milliliters of soy sauce 2 tablespoons or 30 milliliters of rice vinegar or regular 1 teaspoon or 6 grams of granulated sugar and well you know this is where i would say five cloves of garlic but for some reason i keep this is this is i bought this as normal garlic and it just came with like this i don’t know what yeah anyway grate that and then a two inch knob of ginger also grated mix that together and add two and a half teaspoons or seven grams of corn starch mix that in and your sauce now let’s talk about pork so here i have one pound of value cut pork chops but you can kind of use whatever you want whatever’s in your budget then just cut those into half-inch little cubes preheat a large skillet with two tablespoons or 28 grams of neutral tasting oil over medium-high heat once that’s ripping hot add in your pork and let that sear for about two to three minutes before tossing to get that nice golden brown color take that out of the pan then add four diced ribs of celery and one bunch of green onions sliced and constantly stir and cook over medium-high heat aka stir fry just until it begins to soften and generate a little bit of color then you’re gonna add in one fresno or serrano chili that’s been very finely chopped and if you want to know how i do that basically i cut off the top cut around the inside to cut out that membrane and all the seeds and then lay it out flat slice it into very thin strips as evenly in size as possible then turn those strips and cut them across to get tiny little cubes now that’s the way i like to do it lots of people do it differently don’t be mad at me if it’s not how you do it all right go go yell into a pillow or something i don’t know anyway add your chili let that saute for about a minute add your pork back to the pan make sure your fire alarm goes off that helps a lot with the flavor development it’s really a necessity to the process in my opinion finish that off with your stir fry sauce let it cook for just a few seconds until it thickens stirring constantly take it off the heat and then add in about a third of a cup or 55 grams of roasted peanuts that have been roughly chopped now all there’s left to do is spoon it into a bowl along with some steamed rice or you can absolutely use cauliflower rice if you’re watching your carbs whatever you know i don’t know i don’t know your thing white rice is my weakness so i will absolutely eat 45 000 cups of it within any given second now with the total cost of this being around seven dollars and the fact that it serves two to four people that puts you around two to four dollars per serving last but not least it’s dinner time so we’re gonna make some glazed meatballs stir with a small saucepan and to that you’re gonna add three quarters of a cup or 190 grams of ketchup two tablespoons or 35 grams of honey two tablespoons or 30 milliliters of soy sauce and three tablespoons or 45 milliliters of the sauce that nobody knows how to pronounce were chester science thought yes give that a little mix place it on your stove top over medium heat bring it to a simmer and let it simmer for about two to five minutes or until lightly reduced that’s it that’s your glaze now to make your meatballs you’re gonna need one pound of ground chicken along with three cloves of finely chopped garlic 2 thinly sliced green onions and 1 small beaten egg season them to taste with salt and pepper if you desire i mean we all have desires mix that together until thoroughly combined and then with wet hands you’re going to take that ground meat and form it into 12 evenly sized balls not i’m resisting to make any ball jokes all right no ball joke place this on a baking sheet lined with parchment paper and toss it in an oven set to 450 degrees fahrenheit or 230 degrees celsius for about 15 to 18 minutes or until all the way done now all those are going we’re gonna make a little charred kale salad and look i hate kale and this is the only way that i can enjoy it so first strip one bunch of kale of its leaves hit a large skillet with just enough oil to coat the bottom of the pan over medium high heat until ripping ripping hot toss your kale in batches and just lightly char we’re not looking to cook it all away just get some nice char all over each leaf now once it’s charred you’re then going to add two to three cloves of garlic grated into the pan turn off the heat season it in a taste with salt hit it with some lemon or lime juice quickly stir it and then immediately remove from the heat and place in a bowl now from here you can adjust the seasoning with salt and lime juice as you desire but the whole point is you don’t want to cook the garlic all the way through you want it a little bit raw a little bit still spicy now at this point your chicken meatballs should be done pull them out give them a generous brushing of your glaze and then place them back in the oven under the broiler for just a couple minutes until they get nice and sticky and a little bubbly like so now to serve this it’s very simple get a nice little plate optionally you can put a little smear of yogurt or sour cream or any sort of like creamy tangy little thang along with your meatballs and your chard kale salad and that’s a beautiful way to end the night now the grand total of this comes up to seven dollars and forty four cents and with it serving two to four people that puts it at two to four dollars per serving hot dog is a glizzy meatball is a gap cat meatball 20 20. let’s go we got a breakfast we got a lunch and we got wait no breakfast lunch din din this is this many calories this is this many calories and this is that many calories why am i saying it like that why am i using that language that’s because i haven’t calculated it yet so pray for me that it is in a safe zone so a lot of you don’t know this about me but when i was about 16 and this is not going to be a sob story but when i was about 16 i lost over 100 pounds so i know a little bit about dieting and i can tell you that all this stuff falls into a pretty safe category whether you’re dieting or you just want to eat foods that are better for you this is a fine dining start shakshuka you’ve got the soft egg runny yolk ideally assuming you don’t let it sit like i did the sauce is a little spicy we’ve got some sweetness a little bit of tartness the crunch of the toast great for summer or it’s great for winter it’s hearty yet this is like a standard takeout when you eat this you’re gonna be taken back to all the moments you’ve ever gotten chinese takeout eat it it envelops you this despite that it doesn’t come with all the like unhealthy things that you typically would have in there it’s lower calorie blah blah blah blah not that we care about calories maybe you do flavor now chicken meatball right that doesn’t sound very nice no no it doesn’t yet they’ve been sitting for a little bit we’ve got this sort of like beautiful almost barbecued glaze and a stark white juicy inside a little bit of yogurt oh wow that is so much better with the yogurt some unsuspecting bystander at your dining table they’re going to see this and go oh it looks all right i don’t know how i feel about chicken meatballs they’re going to put in their mouth and they’re going to be like because it’s so good they’ll be electrified to say the least let’s talk about the kale fiasco i hate kale more than anything this is the only way that i can eat it right when you char it like this you get rid of that bitter quality it’s nice it’s got some new smoky notes to it smells like you came fresh off the barbecue it’s tooth some still it’s tart garlicky this is the only way i will ever eat kale and if you don’t like kale this is your way to save yourself anyway all this stuff collectively comes together at this price in this calorie level this is the ultimatum of healthy meals but cheaper yeah but do you want to know what else is healthy yet beautiful b-roll [Music] so we made a breakfast a lunch and a dinner this is just the first of many i want to explore this topic a little more but i want to hear what you guys have to say about it so if there’s something in particular you want to see on but cheaper or something healthy that you want to see and combine with that whatever these are two subjects that are very important to me a lot of people need help with this and i have the information but i want to know exactly what you want so let me know in the comments below i mean that’s really it it’s healthy meals and they’re affordable and they see me this goes to show that with a little bit of care and a little bit of technique there isn’t really a difference between something that is healthy and flavorful and expensive it’s really just comes down to your own creativity that’s all that matters papa love you so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time there’s no cabinet so [Music] bye [Music] you

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