If anyone plans on doing this, for the sandwiches I would prep the eggs and sausage ahead of time and make the actual sandwich on the day of. That way the bread won't get too soggy. For the Green goddess salad, I would store your salad dressing in a little container to the side so the lettuce stays crisp.
@@debs_229 Most likely content. Kinda sad seeing as how people may actually end up following this and then throw away good food that is just too soggy and gross. Maybe if he keeps doing these series he will adapt to more realistic versions of food prep
@@nicolasramirez9926 let the egg come to room temperate and heat up other parts of the sandwhich. The residual heat from the toasted bread and heated up sausage should be enough to heat up the egg to a good enough temperature and be yummy without cooking the yolk all the way
I feel like the taste test should be after a few days in the fridge and the meal’s been reheated. It’s definitely going to be appetizing when it’s freshly made. Might be a good topic: “how to reheat food so it doesn’t suck” 😂. I’d be interested in that, fwiw
I was really hoping he would address the storage and reheat hurdle in this video. Every meal he made looks great but I know, from years of experience, none of these will will stand the test of (fridge) time + microwave.
One way that I've heard is to put your food in the microwave with a glass of water (that's if you're okay with microwaving). Somehow the water gives back that moisture lost from being in the fridge for so long.
Don't get me wrong, Josh clearly knows what's he's talking about and I'm no chef. But after meal prepping weekly for 15 years I would like to provide people with a few tips. 1) Dressing your salad in advance will make it soggy by the time you get a few days in. Make sure the salad is dry and add a napkin or paper towel. This will soak up any residual moisture keeping the lettuce crisp. Personally, I prep the whole head of lettuce in a gallon ziploc bag with two paper towels, pull out what I want each day, and it lasts a couple of weeks. Any other veggies, I prep in a separate container (cucumber, tomato, etc) and add to the bowl when ready to eat. The same paper towel trick also works for things like berries, grapes, etc. 2) If you cut the meat when you prep, it will dry out quickly no matter what meat you use or how it's stored. (unless you drown it ofcourse) I suggest keeping it whole until you're ready to eat to keep the juices in. 3) Don't put hot and cold items in the same container because you're just going to have to remove something in order to reheat the hot items. Many times it's easier to stow some things together in their own container and spoon out a portion each day. Like beans, rice, etc. 4) If you're storing vacuum sealed items, wrap them in plastic wrap first leaving a little bit open (or use a small ziploc bag left unzipped) then vacuum seal that way you can reuse the expensive vacuum bags.
Yes, I think it's prep overkill to portion it out a week in advance into little containers. It takes 10 minutes the night before to pack your lunch out of several large batches of food in your fridge, and drizzle some dressing on top of your salad. Or better yet, the morning of.
Also you'll get used to multitasking so don't freak if it takes over an hour the first few times- you'll figure out what to do whilst other things are cooking after a few times 👍
Might be a silly question, but if you do more stuff like this, could you also include some info on how you reheat prepped meals without drying/ruining them? I really can't stomach cold meals, especially in winter, and I always wonder how people reheat these dishes (especially sandwiches). Thank you! And good luck on your fitness journey! :)
My thoughts exactly. I think that’s why my pre prep meals are usually cold cuts, peanut butter etc My husband also refuse to use the office’s microwave because everyone else acts like boys and don’t clean up after themselves.
Microwaves have a reheat function that will reheat the food without drying it. The usual process is REHEAT, "2", and then press [1, 2, or 3]. 1 will reheat for about 3.5 minutes (which is great for a few slices of pizza), whereas 3 is 9 minutes and change, which I use for a plate of chicken, dressing, and gravy. Most people just throw food into the microwave and tell it to cook for a period of time, which is fine for when the food needs to be cooked, but disastrous when it just needs warmed up. As another example, I don't like crunchy bagels, so I throw one in, reheat for 3.5 minutes, but take it out after about 30-45 seconds. This gives a very warm, but soft, bagel, which I then cover in Irish butter.
For sandwiches make the filling in advance, but toast/add the bread to assemble at the place of consumption the morning of the day you plan to consume it. Assembling a sandwich takes a minute and avoids dry/soggy reheated bread. *Another Tip* -- There tends to be a line to use the Microwaves for work at Lunch Hour. Noticed there usually isn't a line to use the Toaster Ovens. So, wrapped meals to cook at the highest setting for 20 minutes 30 minutes before lunch; allowing 10 minutes of cooldown for piping hot food when Lunch Hour begins.
For sandwiches, I find panini press or waffle pan is the quickest way to reheat and serve. Leftover cooked rice is the best if stored frozen then microwave. Or you reengineer the assembled rice plate into a stir-fried rice dish with a little oil, aromatics and seasoning.
The reason is why its simple is because some of us dont have a sauté machine or a machine that sucks the air out of a bag and we also sometimes dont have a functional blender
@@unknownuser-us7mu HA! And I doubt even him could do such a ton of dishes in one hour. Might be possible if you consider having all ingredients cleaned and cut, and no pans of dishes to keep washing in-between preparations... Also - those greens would possibly look miserable after a couple of days soaking in dressing in the fridge.
Ooooooooh, perfect opportunity to do a "But Healthier" series Josh. New year chance for us all to take some learnings and make delicious yet healthy food for 2023!
I have done meal prep before, and my lesson is to avoid leafy greens, because they won't stay fresh in fridge, especially if you dress the salad in advance it wilts super fast, like immediately. Also, you can't heat lettuce in microwave. Better veggie options for meal prep are broccoli or green beans. :)
Nonsense. You're doing it wrong. You need to keep the leaves dry and they will last over a week even with meat and other stuff on top. I typically throw it out after 4-5 days, but honestly it still looks and smells the same so I'm just being wastefully cautious.
I really want to see an actual hour-long video where you do this in real time, no cuts, no voiceover. I feel like for the average person, this would be several hours. I want to see how fast you're really going to judge how long it will really take me. And, was chopping/prep included in that hour? Because planning, shopping, and prep need to be factored in!
Wow, I'm impressed by your commitment to getting shredded with meal prep! It's not always easy to find healthy meals that taste good and are budget-friendly, but it looks like you've got it down. Your one-hour meal prep for the week is a game-changer, and I'm sure your body will thank you for it. Thanks for sharing your tips and recipes for cheap and healthy meals, and for inspiring us all to take charge of our health and wellness. Keep up the amazing work!
Would love it if Josh tackles not just this method of meal prep but the component style of meal prep - the kind where you make a few veggies, a few proteins, and can mix and match to make different style bowls or wraps. This video definitely is the most interesting meal prep video for the "multiple containers" method (if I have to see another taco salad I swear-) but for those of us who can't stand eating the same meal seven times in a row (or even more than once!) I'd love to see variety!
I've just started my weight loss journey and so many people have recommended meal prep. But the recipes are so predictable and boring. You cant go from eating McDonald's 4 days a week to eat salads everyday. Also how on earth do you make a salad stay nice and crispy for more than a few days? If I see one more "taco" that's just a veggie wrap I'm going to lose my mind.
Josh, for the love of whatever you find holly, please make more meal prep content like this one. I always found my self working 3 hours in a kitchen doing this, and I'm feeling incredibly stupid for never thinking on using a Sous Vide to make my life easy. Also I'm awaiting on you next book, I'm almost done making all the recipes in the first one
@@sirblacksmith2297 wait really? I didn’t know that thanks! First off, he didn’t include the time for prepping and bagging the proteins for some reason? Also have to fill up and heat that sous vide water. Also grilling takes a while to setup. Just the fact that he never includes measuring out ingredients or anything like that or any cleanup, skips a lot or prep and mise en place.
@@sirblacksmith2297 Also, he probably has a better kitchen setup than most. In my case I don't have a dishwasher so whenever I cook this is a fact I always have to consider when deciding how ambitious I want to be.
i do mealprep since 8 years and let me tell you - this is impossible to do in 1hour for a beginner. AND don't forget the whole mess which you need to clean up in between! I Love this video since it gives excellent inspiration - but you should include some realistic advice like: - start with two simple different meals from which one needs no cooking at all and a simple not prepped breakfast. - those two meals are not calculated in any way - it's just food you like and meant to get you into it, start easy. You can calcualte everything through next time you do it - cook 6-10meals and DO NOT eat anything else or let anybody else eat it :D - always take taste as a priority. ALWAYS. You won't keep on doing it if it's "just healhy" Advice for later on: - keep a small book in which you note down your calculated meals so you wont need to do it over and over... - rice cooker is nice - but if you don't have one look up how to properly cook rice (tastes better and is easier) - in tough times (examphase, stress on workplace...) prioritise on "soul-food" but calculated meals - you wont get fat no worries and this is way better than just throwing the "too healthy" ones away and go for fastfood. - always plan where you'r going to eat the meals, some places have no microwaves so better prep something you enjoy to eat cold, too. :) - don't believe that those hollywood-bodybuilders gain all the mass through food&dedication. Yes - they put hard work into workout&food, but most of them are "big" due to drugs. You will not get as big as them. Advice for later later on: - keep a list in which you note down how much of something you need to be satisfied. For exmaple thats 70g rice or 95g Spaghetti or 100g chicken for me. It's way easier to calculate your meals through if you know a few numbers already. - prep some "smal meals" and some "bigger meals" for workout days. This way you wont starve on workout days (which ultimately leads to you eating stuff you didn't wanted to). - leave a small amount of calories for a chocolate bar or something similar - you'll love it I hope you enjoy mealprep as much as i do, it's easy and convenient. :)
Since this seems to be beginner support on meal prep/get fit , i would like to give my 2 cents(1i don’t do bodybuilding but trying to have diet and food expenses under control) -Biggest worry I have about the video as a beginner guide is Josh was doing everything at once. He is professional and fast meaning he is used to muti-task in kitchen and could catch up things with speed. lean food however is very sensitive to time. So better do thing one by one mise en place first then do the meat that unless you know what you’re doing. A good time to beat would be 90mins give or take. And obviously don’t use a grill if you’re not handy with it. I think buying a rice cooker is a good idea if someone is meal preping. Cooking rice on stove take too much “stovetop time” A rice cooker take out the guesswork and leave a stove empty. Can be used for steaming thing too.but im asian i probably biased -chicken thighs are great option for most ppl. Skinless chicken thigh is not that much fattier than breast but they can withstand excessive heat or ever “overcook”.so if someone isn’t very good with chef mic or try not to get a meal cold inside, just crank up the heat, the chicken thigh will still taste juicy not flavored chalk. Salmon on the other hand not a great choice for reheat so leave it at home Brine your chicken. That shit works. I do 1.5% because i like to but 1% probably fine for most people. Go for ethan video for more chicken breast food science.
Looks like you have a great experience it this. :) I don't see any details about food storage. Would it still be juicy and after fresh after 5-6 days in such containers as on video? Or should some vacuum containers should be used? Thank you!
@@andrewcheng1998 Absolutely agree, just don't use chicken breast unless you are _desperate_ to eliminate all possible fats (which most people don't actually need to). Breast is so dry that if you overcook by 30 seconds it's already a disaster, plus it just doesn't taste good unless heavily marinated/spiced. Not to mention that if you have to re-heat the meal later on it levels up to a catastrophe at that point. Thighs are great even with nothing but salt & pepper and a little oil, though personally I really like to cook them in mayo (as Ethan suggests) and/or, in fact, mustard, for some additional flavour. And you can basically overcook them for quite a long time without any serious adverse consequence.
I came here for the ideas and I am grateful for the salad dressings and sauces as well as the turkey egg sandwich. Though I don’t meal prep I found these ideas useful to add to my repertoire. Thanks Josh.
Loooove this! As someone who is constantly trying to make my favorite meals healthier, I'd love to see a "but healthier" series 🙏 if anyone can make food delicious and healthy, it's Josh.
I would LOVE a "but healthier" series!! I have been trying to get my health under control and meal planning and prepping is my downfall. This video was fantastic and so so helpful! I truly hope that he posts more of them.
Absolutely! I get into a rut because it's a lot of same old same old. I only know how to make so much stuff healthy LOL so there's a lot of redundancy in my menu. This would be awesome!
Same here, I will praise Mrs. Allison Parker over and over again because she has great skills, I started with $2000 and after 2week I received a returns of $6,000 then I continue with her ever since she has been delivering..
You should definitely do a re-heat guide/taste test. I know by Thursday whatever meal had rice included would not be edible unless you heat it up a certain way.
Keep a carton of broth (chicken, beef, veggie, whatever fits your diet/needs) in the fridge and pour some into the rice for reheating. Not only adds some extra flavor, but keeps it from drying out. Super healthy too! :)
Gimley and Legolas as always is a brilliant duo either they sharing their meal prep secrets or destroying orc hordes. Thank you guys for saving the middle earth and this video
For those of us without a sous vide setup, my tried-and-true method for baking and storing chicken breast so it stays juicy all week: -preheat oven to 450 -give chicken breasts a light brush with oil -COMPLETELY coat in a spice rub of your choice. 100% coverage! -TIP: paprika can help extend a potent spice blend to get that coverage -cooking times vary by chicken weight & your oven, use a thermometer. but generally we're talking 15-20min -flip halfway through -cover immediately after removing from the oven, for 10-15min If you're eating right away, slice across the grain and serve. Otherwise, transfer the whole breasts to a ziploc freezer bag, and toss in the fridge once they've cooled.
Brining helps. What I do is get a stainless pan ripping hot, brown the chicken on the stove top, toss it in. 400+ degree oven, flip when it's not translucent, continue cooking till 155 internal
Thanks mate, I usually do a raw meal prep, ie; chicken meets tupperware and they go on a date with some other stuff in the freezer until ready I'm ready to cook, it drives me mad to encounter a few day old dry old cardboard of precooked chicken in the fridge. So I'll try this method for sure, thank you!
For a budget friendly option, instead of tossing the salad all at once on prep day, you can get those small plastic ramekins at your grocery store for like $2 for 30 or so. Nothing worse than a limp salad and still budget friendly to store your dressing. Just equal portion your dressing you've made over the amount of days you were going to have the salad and your macros should remain consisten.
@@TheJadedView I have trouble trusting my work fridge for half a day, let alone a full week. I might understand why everyone wants things prepackaged, less environmental friendly, but also less risk of someone messing with your things.
@@TheJadedView they also make reusable versions of those mini ramekins! I have a set of metal ones and they even come with lids, perfect for sauces & dips 😄
I would have liked to see how you would be storing these and heating them up still expecting them to be nice after even a few days in the fridge. Videos like these helps me with making meals for 12 hour shifts but also still having a good healthy meal at home before or after. A series on this would be great!
Check out Ethan Chlebowski, he did a longer video or two on healthy meal prep that's more focused on meals that still taste good as they're reheated throughout the week
Thanks! The moisture advice seems like a game changer. Although we must all always had felt for and loved moist in our food, still I could never make a concrete sense of why I prefer certain meals. Wow, appreciate your aid in the realization.
I am not nearly as organized in the kitchen to get this done in an hour, but this definitely seems doable for a Saturday afternoon! Looking forward to seeing more of these!
Looks good Josh - the only thing I would not do is dress the salad so early in the week. By the 5th day, I really don't like the texture. But everything else can be ready so it takes 30 seconds to complete a meal. Sounds good to me. Looking forwards to more healthy prep as my health meals are boring.
Yeah the minute I saw that he was making dressed salad for seven days ahead of time I figured he’s never actually tried to save a dressed salad for seven days. It doesn’t work!
@@jasonscheffler9813 Anecdotally, yes it's fine. In terms of potential bacterial growth and toxin production, food standards advice across the board says not to keep beyond 24 hours. That said, you, I, and most other people have plenty of experience eating rice stored past 24 hours. But the risk is there, just putting that out there for folks.
@@LadyAtia Do you mean in the fridge....? Fridge rice will be hella dried out after a day but should be fine to eat. I'd recommend freezing rice if meal prepping for the week to avoid sad rice.
Meal prep aside, highly recommend the vacuum sealer and rice cooker. Those two pair so well together and they’re relatively cheap (rice cooker is around $20, and vacuum sealer under $50). Most of my meals consist of meats I’ve vacuum sealed from value packs and 1/2 a cup of steamed white rice 😂
$400 per month for one person is insanely high!!! My husband and I eat very well on only $300/month for a family of 4. It’s only cheap compared to going out to eat every day. “Cheap” is a relative term based on your income and how driven you are to make sacrifices and to be creative. We’ve never been able to afford salmon. I loved the video. Looks delicious and well made.
I have to agree, this being for one person is a lot, I'm alone... Don't even have to worry about feeding anyone else and I do workout so I try to intake a lot of protein. But my protein choices are usually chicken of some kind, ground turkey, pork - I don't often purchase seafood, heck I got 2 frozen cod filets for $15!! I was like what?! But it was for a special thing. But being that you're a family person and I just try to be frugal, we probably both shop at stores that sell things in family packs haha :) My weekly meals would probably be different variations of chicken, I also do a lot of soups and stews, I made chile verde just yesterday and plumped it up by adding in cut up potatoes, it should last me a few days, at my store the pork cut was only like $7, that's $2 per day for food vs per meal. Also made it in the instant pot, tossed it in and let it go haha!
Absolutely love this. More please! To note: I made this yesterday, skipped the skewers and just did the breaky. But with prep/cooking and clean up it took me a good 3 hours to get this all done. Everything is delicious though! Now that I’ve done it once, maybe I’ll be faster next time… but there are a LOT of dishes and appliances needed for this.
This morning, I just saw the recipe you’re working on and I’m really impressed with how you’re preparing the dish. It sounds absolutely delicious! I’m excited to try this recipe, especially with the creative spices and ingredients you’ve added. Your dish is sure to be a wonderful treat for the whole family. Thank you for sharing this recipe. I’m confident it will become a favorite for many people!
This would make an awesome series, my only concern is that for something like this I would include a grocery list. Cheaper alternatives for certain ingredients, or alternatives for people who don't have kitchen gadgets like a sous vide would also be nice
yess!!!! there were so many little details that he could have addressed, such as you don't dress the salad because it will be soggy by the time you eat it, you put the dressing on the side. You have to let the proteins cool all the way before placing them on top of the lettuce because... you guessed it! they will get soggy. Plus all his mise en place was pre-measured, that takes time!!!
bro i just wanna say you just changed my life. I was randomly searching cheap healthy meals and found your video 7-6months ago. Those recipes helped me to get in shape from 234lbs and now 183lb and shredded and im 5.11. lastly thanks a lot Joshua ❤
I think this would be a great series to add, especially if you are trying to get shredded. It would be a good way to stay motivated and to keep you on track of eating well! So if youre looking for another series to create, for sure add this
I have high hopes on this becoming a serie!! I will humbly give you my tip for meal prepping, i bake (until i get lots of dark spots) most of my veggies, so, if i will prepare rice for example, the base will be baked onions and peppers instead of fried, and trust me is waaaaay more tasty!! Same with the "one pot" sort of meals, most of my veggies would be baked before hand, including the garlic.. thats good stuff 🤤 Oh!! And i replace mayo with spiced yogurt, i swear its soooo goooood!!!! Whenever i would use mayo i use yogurt with different spices and that makes a great replacement and every time it can be different.. hope you like them and we get to see more of this videos! 🐽
This is extremely helpful, would love to do this once I leave college. However, I think a good idea would be to make a version of this for those with a minimal kitchen setup, by minimal I mean barebones. In my case all I have is an air fryer and an Instant pot 😅.
I prepared the breakfast meal and it was of an excellent standard. I used a deconstructed meal prep method where I kept the different parts of the meal in separate containers for maximum freshness and assembled it the morning of. The turkey sausage was the most appealing element. I used rice in place of bread on certain days and fried eggs on others to provide variety.
This would take me at least a full day to accomplish!! Because it would include getting groceries, and figuring out work-arounds for not having any equipment besides pots and pans. However, you inspire me to try it. 😊
You could potentially batch that out a bit, especially the proteins which could be purchased in a large pack, seasoned and then frozen in the vac bag ready to go when you start your next prep.
you spend more time that day to save tons of time other days. Getting groceries is a normal errand unless you don't cook anything. You don't need fancy equipment for anything, no need to put up roadblocks. Meal prep can be what you need to serve how you roll it's a mindset as much as anything
I made the breakfast meal and it's so freaking good. I did a deconstructed meal prep where I keep the different parts of the meal in separate containers for max freshness and build it the morning of. The turkey sausage is the best part. I did sub rice for the bread for certain days and did fried eggs on other for variety.
@@malifair7357 it's funny you mention this. i spoke to my mom on the phone and she told me to freeze the sausage for the week to keep it fresh. I just microwaved the frozen sausage and it tasted the same as the refrigerated kind. Also, if I didn't manage to eat every days sausage patty, it would most likely stay fresh in the freezer for about a month.
For the jammy eggs, do you reheat them? And if so, does it change the texture and lose the “jamminess”? That’s my biggest concern. I really want to try the breakfast one!!!
Can we just appreciate the rice heart at 3:02 ? I can’t tell for sure if it’s intentional, but at this moment, Josh had become a master of youtube and he just makes food videos at another level
This would take me at least a full day to accomplish!! Because it would include getting groceries, and figuring out work-arounds for not having any equipment besides pots and pans. However, you inspire me to try it.
This is the most legitament video i seen on cooking on a budget from you because this includes ALL of the ingredients used and not in serving sizes. Please, do more of this. This is a great series :) and content.
as a broke college student i really appreciate this type of content. i’ve been enjoying learning how to cook too! also personally, i don’t really like to meal prep full meals because i find they just aren’t as good by the end of the week. i also share a fridge so there’s not much room for all of that lol. but i like to prep things like veggies and rice ahead of time if i can.
this is not very realistic to do under 1 hour because most of us don't have the equipment or the knife skills but the sauce and assembly of rice bowls ideas are always welcome - i will be trying some of these
Josh, You got me started on Sourdough, and I subscribed. Saw this one today and love it, but have 2 comments. 1) brown rice in the rice cooker comes out light and fluffy for me! And no glucose spikes! Also, most excellent tip I've ever received in my life: either put your eggs in a steamer, or do them in the pressure cooker, and you'll have the most delightful peel ever! The shells fall off the egg without all that annoying picking at it. :-) Oh, I'll throw in another one of my favorite kitchen hacks that has nothing to do with this vides, but just because it's so awesome: keep a huge knob of ginger in your freezer--it lasts forever. And whenever a recipe calls for a few slices or chopped or whatever kind of ginger, just use a microplaner and shave a little pile of the frozen ginger. Takes 8 seconds. Life is good. 🙂
This came just in time actually. Last year I made it my resolution to lose a good amount of weight which accumulated to 40 lbs (not much but made me proud) so this year I'm going motivated to go for WAY more!!
the sous vide is actually... pure genius. wow. the NOW IS IT BRUV?! caught me off guard 😂😂 but here's the big question: how do you keep all this food fresh/not spoiling before the end of the week? and how do you reheat it in a way to not ruin it?
Put it in the Fridge and you reheat it with either a microwave, an oven or a pan (depending on what it is). It wont taste as good as cooked fresh but its fine
Managed to do this in 1.5 hours without the sous vide, and for about $100, even a year after the video. Everything adds up to just about the perfect macros! This was the first time I have ever meal prepped, and it was a lot of work but if everything is still edible by the end of the week then worth it.
Love it man! I’m the head chef at home and I needed a way to spend less time in the kitchen and spend more time with my fam and on the things I need to get done. Good luck on your journey! 6 months 💪💪
I feel like the taste test should be after a few days in the fridge and the meal’s been reheated. It’s definitely going to be appetizing when it’s freshly made. Might be a good topic: “how to reheat food so it doesn’t suck” . I’d be interested in that, fwiw
This is great and all but my main concern for meal prep is usually their storage. How do you make sure they don't go off and stay juicy and stuff for a week? Not to mention reheating.
Same here! My cherry tomatoes get wrinkly after 3 days in the fridge, no way they would make it through the week, and meat from the supermarket usually has an expiry date of
A cheap and decent machine costs ~$50 and large freezer ziplock bags work fine for cooking meat. If you regularly use it and live in a first world country then it's a pretty negligable expenditure.
If you see this Joshua, get some thai style wild rice blend (its usually a mix of jasmine, long grain red rice, short grain black rice. It cooks super easy (10 mins pressure cook from cold with 1.8x water by volume.) it changed my whole mealprep game coz i have an extra variety of starch :)
Thank you for this Josh. Cooking healthier meals to hit a macro/caloric goal can be some of the most fun I have in the kitchen as it forces me to get creative, but it's easy to run out of ideas and hit a rut. Would love more ideas in the future and good luck hitting your goals!
In the last year I've lost 162 lbs. One thing that has crossed my mind many times is that since on a diet you don't get to eat very much, what you do get to eat better be damn delicious.
Hey Josh. My family farms rice in Louisiana. They occasionally give me half polished rice. Still has a slight brown on outside. It is the best of both worlds. Texture of white rice but super nutty.
I just made these! Breakfast sandwich is SOO good and filling. I LOVE that these videos helped me focus on a few dishes (instead of too many which I tend to do) made extra tasty and healthy. I messed up the eggs since I put 10 straight from fridge to pot. They were barely softboiled. Was able to save them with a light cook in a pan, but will try again with fewer eggs next time.
Of course you couldn't. I'm pretty sure he can't either, his prep doesn't include setting stuff up, measuring ingredients, cleanup... And that's with a basically perfect kitchen setup and years of experience as a professional chef. You probably need double or triple the time.
This is AWESOME and I’m so ready for part 2! Also substituted the chicken and pork for pan fried tofu. Would love to see how you use tofu in a future meal prep video!
a fairly easy meal prep i recommend for those going into meal prep for the first time especially for people newer to working out, is stuffed bell peppers, fairly cheap keeps well, decent carbs with the rice and bell peppers are good sources of potassium so helps prevent cramping.
Josh!!! Thank you! I definitely vote on a series of healthy meal prep food. You are going to be shredded for your wedding! I see a new book in your future.
I second wanting to see this be a series. I'm trying to start working towards a healthier diet and it's hard to pull flavorful exciting HEALTHY dishes out of nowhere since I'm just not used to it yet.
8:40 you could replace that with plain greek yogurt with some salt and pepper to get rid of some of the tang and its absolutely delicious and adds even more protein
This is so helpful. I followed recently upon discovering the channel mostly for the but better and but cheaper but I recently started to want to meal prep and get into better shape and this is every bit of inspiration that I need to keep it up!
Josh I know this is an old video but for those of us looking to improve in 2024 I'm very thankful for this vid!. I made the salmon last night and it was AWESOME. (Like everything else of yours Ive made). My wife doesnt really like fish but can deal with salmon. She devoured it....said it didnt taste like fish. WIN
Okay, that title has my attention. I've been on a fasting venture for the last year and lost plenty of weight, but eating tasty food on the cheap and losing weight? *_Heck yes._*
Hey Josh, really like this new format, hope you do it a few times! It convinced me to get a thermocirculator shenanigans. I love doing your advanced recipe that take hours to do (especially the breads) but these will be great for week nights. Keep it up man!
I want this to become a series. ❤
Pls and thank you Papa 🙏🏽
Same
Yes!!!!!
Hells yeah 👍 me too
YESSSS!
If anyone plans on doing this, for the sandwiches I would prep the eggs and sausage ahead of time and make the actual sandwich on the day of. That way the bread won't get too soggy. For the Green goddess salad, I would store your salad dressing in a little container to the side so the lettuce stays crisp.
yes! I just saw the dressed salad x7 and I'm like ... 🦗🦗🦗 ... ain't nobody trying to eat that lettuce on day 2, let alone day 7.
I wonder if he actually meal preps or is it just for content. Anyone that does meal preps know this....
@@debs_229 Most likely content. Kinda sad seeing as how people may actually end up following this and then throw away good food that is just too soggy and gross. Maybe if he keeps doing these series he will adapt to more realistic versions of food prep
How would you store and reheat the eggs without them losing the creamy part inside them?
@@nicolasramirez9926 let the egg come to room temperate and heat up other parts of the sandwhich. The residual heat from the toasted bread and heated up sausage should be enough to heat up the egg to a good enough temperature and be yummy without cooking the yolk all the way
I feel like the taste test should be after a few days in the fridge and the meal’s been reheated. It’s definitely going to be appetizing when it’s freshly made. Might be a good topic: “how to reheat food so it doesn’t suck” 😂. I’d be interested in that, fwiw
I was really hoping he would address the storage and reheat hurdle in this video. Every meal he made looks great but I know, from years of experience, none of these will will stand the test of (fridge) time + microwave.
One way that I've heard is to put your food in the microwave with a glass of water (that's if you're okay with microwaving). Somehow the water gives back that moisture lost from being in the fridge for so long.
@@deem6077 that works particularly well with chicken, actually a small ramekin of water in the middle of your chicken and rice.
@@froggy3496 not to mention reheating Salmon? How to Make Your Co Workers Hate You 101
@@froggy3496 The salad too, dressing seems to make it wilt faster.
Don't get me wrong, Josh clearly knows what's he's talking about and I'm no chef. But after meal prepping weekly for 15 years I would like to provide people with a few tips.
1) Dressing your salad in advance will make it soggy by the time you get a few days in. Make sure the salad is dry and add a napkin or paper towel. This will soak up any residual moisture keeping the lettuce crisp. Personally, I prep the whole head of lettuce in a gallon ziploc bag with two paper towels, pull out what I want each day, and it lasts a couple of weeks. Any other veggies, I prep in a separate container (cucumber, tomato, etc) and add to the bowl when ready to eat. The same paper towel trick also works for things like berries, grapes, etc.
2) If you cut the meat when you prep, it will dry out quickly no matter what meat you use or how it's stored. (unless you drown it ofcourse) I suggest keeping it whole until you're ready to eat to keep the juices in.
3) Don't put hot and cold items in the same container because you're just going to have to remove something in order to reheat the hot items. Many times it's easier to stow some things together in their own container and spoon out a portion each day. Like beans, rice, etc.
4) If you're storing vacuum sealed items, wrap them in plastic wrap first leaving a little bit open (or use a small ziploc bag left unzipped) then vacuum seal that way you can reuse the expensive vacuum bags.
Yes, I think it's prep overkill to portion it out a week in advance into little containers. It takes 10 minutes the night before to pack your lunch out of several large batches of food in your fridge, and drizzle some dressing on top of your salad. Or better yet, the morning of.
Some great advice here, thank you very much!
Also you'll get used to multitasking so don't freak if it takes over an hour the first few times- you'll figure out what to do whilst other things are cooking after a few times 👍
Such a great advice ! Thanks so much 😊
Thank you 👍
Might be a silly question, but if you do more stuff like this, could you also include some info on how you reheat prepped meals without drying/ruining them? I really can't stomach cold meals, especially in winter, and I always wonder how people reheat these dishes (especially sandwiches). Thank you! And good luck on your fitness journey! :)
My thoughts exactly. I think that’s why my pre prep meals are usually cold cuts, peanut butter etc My husband also refuse to use the office’s microwave because everyone else acts like boys and don’t clean up after themselves.
Microwaves have a reheat function that will reheat the food without drying it. The usual process is REHEAT, "2", and then press [1, 2, or 3]. 1 will reheat for about 3.5 minutes (which is great for a few slices of pizza), whereas 3 is 9 minutes and change, which I use for a plate of chicken, dressing, and gravy. Most people just throw food into the microwave and tell it to cook for a period of time, which is fine for when the food needs to be cooked, but disastrous when it just needs warmed up.
As another example, I don't like crunchy bagels, so I throw one in, reheat for 3.5 minutes, but take it out after about 30-45 seconds. This gives a very warm, but soft, bagel, which I then cover in Irish butter.
A big one for me is rice, idk how to leave rice in the refrigerator and have it not dry out
For sandwiches make the filling in advance, but toast/add the bread to assemble at the place of consumption the morning of the day you plan to consume it. Assembling a sandwich takes a minute and avoids dry/soggy reheated bread.
*Another Tip* -- There tends to be a line to use the Microwaves for work at Lunch Hour. Noticed there usually isn't a line to use the Toaster Ovens.
So, wrapped meals to cook at the highest setting for 20 minutes 30 minutes before lunch; allowing 10 minutes of cooldown for piping hot food when Lunch Hour begins.
For sandwiches, I find panini press or waffle pan is the quickest way to reheat and serve. Leftover cooked rice is the best if stored frozen then microwave. Or you reengineer the assembled rice plate into a stir-fried rice dish with a little oil, aromatics and seasoning.
A series on 1 hour weekly healthy meal prep is the actual hero 2023 needs
High five!!
storing chicken breast in the fridge for more than 2-3 days dries it out
hope u can cover the storage tips next time😢
@@edwardlee8792 even after sous vide style cook?? Didn't know that...
Specially by Joshua
@@originaltommy 🎉
PLEASE DO THIS EVERY WEEK SO WE CAN FOLLOW ALONG!!!
PLEASE PLEASE PLEASE DADDY
and add some MEAT!
PLEAAAAASE
D
You're askin for a lot bruther
The reason is why its simple is because some of us dont have a sauté machine or a machine that sucks the air out of a bag and we also sometimes dont have a functional blender
saute machine ? but yeah the chicken and pork cooking thing most people dont have
What, you thought you could do this without dropping a grand on equipment? Please.
@@JackIsNotInTheBox i mean you can do it but this man said in one hour and the equipment makes it more faster so this guy is basicly using p2w
@@unknownuser-us7mu HA! And I doubt even him could do such a ton of dishes in one hour. Might be possible if you consider having all ingredients cleaned and cut, and no pans of dishes to keep washing in-between preparations...
Also - those greens would possibly look miserable after a couple of days soaking in dressing in the fridge.
HAHA! He even considers using a CHARCOAL GRILL to prepare skewers for your 1 hoar meal prep?!!
Ooooooooh, perfect opportunity to do a "But Healthier" series Josh. New year chance for us all to take some learnings and make delicious yet healthy food for 2023!
Pin it 📌📌📌
I really hopes he sees this
Just eat, don't add the dressing, sauce, and workout. Done
That is a MUST
@@BigstickNick eating before a workout is crazy
I have done meal prep before, and my lesson is to avoid leafy greens, because they won't stay fresh in fridge, especially if you dress the salad in advance it wilts super fast, like immediately. Also, you can't heat lettuce in microwave. Better veggie options for meal prep are broccoli or green beans. :)
Great tip! Thanks
My first thought exactly
Nonsense. You're doing it wrong. You need to keep the leaves dry and they will last over a week even with meat and other stuff on top. I typically throw it out after 4-5 days, but honestly it still looks and smells the same so I'm just being wastefully cautious.
yeah like how am i supposed to reheat an entire toasted sandwich in the work microwave without it becoming a soggy rubbery mess?
I was thinking that same thing about the salad. No way that stays fresh for 7 days.
I really want to see an actual hour-long video where you do this in real time, no cuts, no voiceover. I feel like for the average person, this would be several hours. I want to see how fast you're really going to judge how long it will really take me. And, was chopping/prep included in that hour? Because planning, shopping, and prep need to be factored in!
It 100% is. 2 of these meals likely takes an hour+. 4 is easily 2.5hr
it seems like its just cook times, no prep
Sounds like excuses
Yeah there is NO way this includes any prep, getting mise en place, or cleanup.
Also the average person does not have that sous vide bath machine thingy at home.
Wow, I'm impressed by your commitment to getting shredded with meal prep! It's not always easy to find healthy meals that taste good and are budget-friendly, but it looks like you've got it down. Your one-hour meal prep for the week is a game-changer, and I'm sure your body will thank you for it. Thanks for sharing your tips and recipes for cheap and healthy meals, and for inspiring us all to take charge of our health and wellness. Keep up the amazing work!
Would love it if Josh tackles not just this method of meal prep but the component style of meal prep - the kind where you make a few veggies, a few proteins, and can mix and match to make different style bowls or wraps. This video definitely is the most interesting meal prep video for the "multiple containers" method (if I have to see another taco salad I swear-) but for those of us who can't stand eating the same meal seven times in a row (or even more than once!) I'd love to see variety!
Yes yes yes yes
Check out Downshiftology. She does exactly that and has one video for every season so you can shop seasonally.
I've just started my weight loss journey and so many people have recommended meal prep. But the recipes are so predictable and boring. You cant go from eating McDonald's 4 days a week to eat salads everyday. Also how on earth do you make a salad stay nice and crispy for more than a few days? If I see one more "taco" that's just a veggie wrap I'm going to lose my mind.
Check out Ethan cheblowskis recent vid on meal prep. This is what he talks about
@@pabbaditya was just about to suggest the same. Ethan's videos are awesome!
Josh, for the love of whatever you find holly, please make more meal prep content like this one. I always found my self working 3 hours in a kitchen doing this, and I'm feeling incredibly stupid for never thinking on using a Sous Vide to make my life easy. Also I'm awaiting on you next book, I'm almost done making all the recipes in the first one
Sadly this is definitely still a 3 hour process, I wish he would be more honest about it.
@@prestonfeivor5488 he's a professional chef my guy, he said in the video that this time is for him, might take others a bit longer
@@sirblacksmith2297 wait really? I didn’t know that thanks! First off, he didn’t include the time for prepping and bagging the proteins for some reason? Also have to fill up and heat that sous vide water. Also grilling takes a while to setup. Just the fact that he never includes measuring out ingredients or anything like that or any cleanup, skips a lot or prep and mise en place.
@@sirblacksmith2297 Also, he probably has a better kitchen setup than most. In my case I don't have a dishwasher so whenever I cook this is a fact I always have to consider when deciding how ambitious I want to be.
Dont hold yourself to this standard... You couldnt do this in only one hour without having things prepped. Its unfair hes making it out like you could
i do mealprep since 8 years and let me tell you - this is impossible to do in 1hour for a beginner. AND don't forget the whole mess which you need to clean up in between! I Love this video since it gives excellent inspiration - but you should include some realistic advice like:
- start with two simple different meals from which one needs no cooking at all and a simple not prepped breakfast.
- those two meals are not calculated in any way - it's just food you like and meant to get you into it, start easy. You can calcualte everything through next time you do it
- cook 6-10meals and DO NOT eat anything else or let anybody else eat it :D
- always take taste as a priority. ALWAYS. You won't keep on doing it if it's "just healhy"
Advice for later on:
- keep a small book in which you note down your calculated meals so you wont need to do it over and over...
- rice cooker is nice - but if you don't have one look up how to properly cook rice (tastes better and is easier)
- in tough times (examphase, stress on workplace...) prioritise on "soul-food" but calculated meals - you wont get fat no worries and this is way better than just throwing the "too healthy" ones away and go for fastfood.
- always plan where you'r going to eat the meals, some places have no microwaves so better prep something you enjoy to eat cold, too. :)
- don't believe that those hollywood-bodybuilders gain all the mass through food&dedication. Yes - they put hard work into workout&food, but most of them are "big" due to drugs. You will not get as big as them.
Advice for later later on:
- keep a list in which you note down how much of something you need to be satisfied. For exmaple thats 70g rice or 95g Spaghetti or 100g chicken for me. It's way easier to calculate your meals through if you know a few numbers already.
- prep some "smal meals" and some "bigger meals" for workout days. This way you wont starve on workout days (which ultimately leads to you eating stuff you didn't wanted to).
- leave a small amount of calories for a chocolate bar or something similar - you'll love it
I hope you enjoy mealprep as much as i do, it's easy and convenient. :)
Since this seems to be beginner support on meal prep/get fit , i would like to give my 2 cents(1i don’t do bodybuilding but trying to have diet and food expenses under control)
-Biggest worry I have about the video as a beginner guide is Josh was doing everything at once. He is professional and fast meaning he is used to muti-task in kitchen and could catch up things with speed. lean food however is very sensitive to time. So better do thing one by one mise en place first then do the meat that unless you know what you’re doing. A good time to beat would be 90mins give or take. And obviously don’t use a grill if you’re not handy with it.
I think buying a rice cooker is a good idea if someone is meal preping. Cooking rice on stove take too much “stovetop time” A rice cooker take out the guesswork and leave a stove empty. Can be used for steaming thing too.but im asian i probably biased
-chicken thighs are great option for most ppl. Skinless chicken thigh is not that much fattier than breast but they can withstand excessive heat or ever “overcook”.so if someone isn’t very good with chef mic or try not to get a meal cold inside, just crank up the heat, the chicken thigh will still taste juicy not flavored chalk. Salmon on the other hand not a great choice for reheat so leave it at home
Brine your chicken. That shit works. I do 1.5% because i like to but 1% probably fine for most people. Go for ethan video for more chicken breast food science.
Looks like you have a great experience it this. :) I don't see any details about food storage. Would it still be juicy and after fresh after 5-6 days in such containers as on video? Or should some vacuum containers should be used? Thank you!
Ok
@@andrewcheng1998 Absolutely agree, just don't use chicken breast unless you are _desperate_ to eliminate all possible fats (which most people don't actually need to). Breast is so dry that if you overcook by 30 seconds it's already a disaster, plus it just doesn't taste good unless heavily marinated/spiced. Not to mention that if you have to re-heat the meal later on it levels up to a catastrophe at that point.
Thighs are great even with nothing but salt & pepper and a little oil, though personally I really like to cook them in mayo (as Ethan suggests) and/or, in fact, mustard, for some additional flavour. And you can basically overcook them for quite a long time without any serious adverse consequence.
thank you for the help
I came here for the ideas and I am grateful for the salad dressings and sauces as well as the turkey egg sandwich. Though I don’t meal prep I found these ideas useful to add to my repertoire. Thanks Josh.
Loooove this! As someone who is constantly trying to make my favorite meals healthier, I'd love to see a "but healthier" series 🙏 if anyone can make food delicious and healthy, it's Josh.
I would LOVE a "but healthier" series!! I have been trying to get my health under control and meal planning and prepping is my downfall. This video was fantastic and so so helpful! I truly hope that he posts more of them.
Yes please!
PLEASEEEEE
I second this great idea. Joshua please show us the wae of helth
Absolutely! I get into a rut because it's a lot of same old same old. I only know how to make so much stuff healthy LOL so there's a lot of redundancy in my menu. This would be awesome!
PLEASE do more meal prep stuff like this.
I made everything you did here and it's outstanding!!
how do you store it for the week without it going bad or soggy
@@afkoptk You can have chicken in the fridge for up to 3 days, and freeze the rest. Eggs won't be as good unless they're fresh, tbh.
I don’t even like salmon but it looks so good lol
How long did it take you?
@@MindyTunnell So what's not taken into account in the video is prep time for the ingredients. I did this all within 2 hours.
Please make a series of this!! Each week and we all can follow the journey together 🙏❤️
ok
In pretty sure this would take me 8 hours
Same 😂
Just getting all the meat placed into the water would take me 30 mins 😭
Was waiting for this a long time
very nice
Hi
Nice 👍👍
i like it
Nice
I really hope josh does a series on this . I would watch and make all of them.
I heard a lot about investing with Mrs. Allison Parker and how good she is, please how safe are the profit?
@@KristinaBolton People have literally been parroting that for 60 years... except for DC of course. Also, stfu.
I'm a long time investor, withdraw my profit of over £ 56,000 during the covid 19 pandemic
Same here, I will praise Mrs. Allison Parker over and over again because she has great skills, I started with $2000 and after 2week I received a returns of $6,000 then I continue with her ever since she has been delivering..
how can I reach out to Mrs. Allison Parker ? I urgently need her management on my INVESTMENTS!.
You should definitely do a re-heat guide/taste test. I know by Thursday whatever meal had rice included would not be edible unless you heat it up a certain way.
Update me if there are solutions because it’s one thing that I worry about it meal prep.
Best thing to do for rice is add a little water into it and reheat. It brings the moisture back and makes it edible again
damp paper towel on top before microwaving will help a lot of things from drying out esp rice
@@twentyonetortas5921 damp paper towel on top of rice when you’re microwaving!
Keep a carton of broth (chicken, beef, veggie, whatever fits your diet/needs) in the fridge and pour some into the rice for reheating. Not only adds some extra flavor, but keeps it from drying out. Super healthy too! :)
Gimley and Legolas as always is a brilliant duo either they sharing their meal prep secrets or destroying orc hordes. Thank you guys for saving the middle earth and this video
For those of us without a sous vide setup, my tried-and-true method for baking and storing chicken breast so it stays juicy all week:
-preheat oven to 450
-give chicken breasts a light brush with oil
-COMPLETELY coat in a spice rub of your choice. 100% coverage!
-TIP: paprika can help extend a potent spice blend to get that coverage
-cooking times vary by chicken weight & your oven, use a thermometer. but generally we're talking 15-20min
-flip halfway through
-cover immediately after removing from the oven, for 10-15min
If you're eating right away, slice across the grain and serve. Otherwise, transfer the whole breasts to a ziploc freezer bag, and toss in the fridge once they've cooled.
📸 screen shot for future reference
Brining helps. What I do is get a stainless pan ripping hot, brown the chicken on the stove top, toss it in. 400+ degree oven, flip when it's not translucent, continue cooking till 155 internal
I plunged Ziplock bags into a pasta pot and monitored the temperature along the way. It worked very well.
Goat
Thanks mate, I usually do a raw meal prep, ie; chicken meets tupperware and they go on a date with some other stuff in the freezer until ready I'm ready to cook, it drives me mad to encounter a few day old dry old cardboard of precooked chicken in the fridge.
So I'll try this method for sure, thank you!
For a budget friendly option, instead of tossing the salad all at once on prep day, you can get those small plastic ramekins at your grocery store for like $2 for 30 or so. Nothing worse than a limp salad and still budget friendly to store your dressing. Just equal portion your dressing you've made over the amount of days you were going to have the salad and your macros should remain consisten.
I just came here to say this. Excellent comment. I saw the dressed greens and was like "that's not gonna make it 7 days" LOL
@@TheJadedView I have trouble trusting my work fridge for half a day, let alone a full week. I might understand why everyone wants things prepackaged, less environmental friendly, but also less risk of someone messing with your things.
Right? Dressed salad and toasted bread are gonna suck after day 1.
@@TheJadedView they also make reusable versions of those mini ramekins! I have a set of metal ones and they even come with lids, perfect for sauces & dips 😄
I would have liked to see how you would be storing these and heating them up still expecting them to be nice after even a few days in the fridge. Videos like these helps me with making meals for 12 hour shifts but also still having a good healthy meal at home before or after. A series on this would be great!
Check out Ethan Chlebowski, he did a longer video or two on healthy meal prep that's more focused on meals that still taste good as they're reheated throughout the week
Eat it all cold.
@@LowJSamuel foul 😭
@@StrikezGaming wuss
@@StrikezGaming Eating cooked and refrigerated chicken cold is foul?
Thanks! The moisture advice seems like a game changer. Although we must all always had felt for and loved moist in our food, still I could never make a concrete sense of why I prefer certain meals. Wow, appreciate your aid in the realization.
I am not nearly as organized in the kitchen to get this done in an hour, but this definitely seems doable for a Saturday afternoon! Looking forward to seeing more of these!
Absolutely- the prep time before all this is a lot more than 60m!
It’s a starting point! Do it enough and you can get closer to the 60min mark with practice.
This would actually be a great episode for cooking show. A show or serious showing how you can be more organized for more efficient cooking.
Looks good Josh - the only thing I would not do is dress the salad so early in the week. By the 5th day, I really don't like the texture. But everything else can be ready so it takes 30 seconds to complete a meal. Sounds good to me.
Looking forwards to more healthy prep as my health meals are boring.
Yeah the minute I saw that he was making dressed salad for seven days ahead of time I figured he’s never actually tried to save a dressed salad for seven days. It doesn’t work!
@@GeekFilter Same goes for the rice - which shouldn't be stored more than 24 hours to avoid food poisening.
@@LadyAtia Rice is fine for more then 24 hours. Just need to cool it quickly before storing.
@@jasonscheffler9813 Anecdotally, yes it's fine. In terms of potential bacterial growth and toxin production, food standards advice across the board says not to keep beyond 24 hours. That said, you, I, and most other people have plenty of experience eating rice stored past 24 hours. But the risk is there, just putting that out there for folks.
@@LadyAtia Do you mean in the fridge....? Fridge rice will be hella dried out after a day but should be fine to eat. I'd recommend freezing rice if meal prepping for the week to avoid sad rice.
Oooh, just what I needed. Please make this a series for the year.
I second this!
"but healthy"
@@nightstandcobut healthy isn’t a meal prep series. I want specifically the meal plans that take under a hour that happen to be healthy.
Do this easy meal prep anyone can do. All you need is : fancy water cooking thingy. A rice cooker and a vacuum pack thingy.
Yeah as good as the ideas are, this isn't what I was expecting at all
Meal prep aside, highly recommend the vacuum sealer and rice cooker. Those two pair so well together and they’re relatively cheap (rice cooker is around $20, and vacuum sealer under $50). Most of my meals consist of meats I’ve vacuum sealed from value packs and 1/2 a cup of steamed white rice 😂
$400 per month for one person is insanely high!!! My husband and I eat very well on only $300/month for a family of 4. It’s only cheap compared to going out to eat every day. “Cheap” is a relative term based on your income and how driven you are to make sacrifices and to be creative. We’ve never been able to afford salmon. I loved the video. Looks delicious and well made.
what sort of food are you and your family eating though? the nutrient needs of a family vs someone who’s working out is pretty different.
“Very well” must also be a relative term.
I have to agree, this being for one person is a lot, I'm alone... Don't even have to worry about feeding anyone else and I do workout so I try to intake a lot of protein. But my protein choices are usually chicken of some kind, ground turkey, pork - I don't often purchase seafood, heck I got 2 frozen cod filets for $15!! I was like what?! But it was for a special thing. But being that you're a family person and I just try to be frugal, we probably both shop at stores that sell things in family packs haha :) My weekly meals would probably be different variations of chicken, I also do a lot of soups and stews, I made chile verde just yesterday and plumped it up by adding in cut up potatoes, it should last me a few days, at my store the pork cut was only like $7, that's $2 per day for food vs per meal. Also made it in the instant pot, tossed it in and let it go haha!
@@DC-pp8xf lots of foods are cheap and tasty like chicken and most vegetables. You can eat well on a budget if you're a good cook.
Your family is lucky to have you, you must be a great cook!
As a man struggling through his own weight loss journey, thank you Joshua.
You can do it! 💖
Absolutely love this. More please!
To note: I made this yesterday, skipped the skewers and just did the breaky. But with prep/cooking and clean up it took me a good 3 hours to get this all done.
Everything is delicious though! Now that I’ve done it once, maybe I’ll be faster next time… but there are a LOT of dishes and appliances needed for this.
Please update with how everything held up in the fridge by the end of the week
@@maschmidt1495 I personally prep twice a week, i'm fussy with things like that, wouldn't fancy eating any of that on day 7 myself lol
This morning, I just saw the recipe you’re working on and I’m really impressed with how you’re preparing the dish. It sounds absolutely delicious! I’m excited to try this recipe, especially with the creative spices and ingredients you’ve added. Your dish is sure to be a wonderful treat for the whole family. Thank you for sharing this recipe. I’m confident it will become a favorite for many people!
This would make an awesome series, my only concern is that for something like this I would include a grocery list. Cheaper alternatives for certain ingredients, or alternatives for people who don't have kitchen gadgets like a sous vide would also be nice
I’m literally in these comments looking for one
Yeah I am a college student who lives with their parents and we dont even have one....
%100
I do include ingredients of healthy easy and fast recipes in my channel, check it out
yess!!!! there were so many little details that he could have addressed, such as you don't dress the salad because it will be soggy by the time you eat it, you put the dressing on the side. You have to let the proteins cool all the way before placing them on top of the lettuce because... you guessed it! they will get soggy. Plus all his mise en place was pre-measured, that takes time!!!
YES! We LOVE your "But Healthier" series! My husband and I are inspired, have typed everything up, and we are joining you on your journey. Thank you!
How did your journey go? It's been a year!
Take us with you on this journey! A Josh and Nour series sounds fun.
bro i just wanna say you just changed my life. I was randomly searching cheap healthy meals and found your video 7-6months ago. Those recipes helped me to get in shape from 234lbs and now 183lb and shredded and im 5.11.
lastly thanks a lot Joshua ❤
I think this would be a great series to add, especially if you are trying to get shredded. It would be a good way to stay motivated and to keep you on track of eating well! So if youre looking for another series to create, for sure add this
I have high hopes on this becoming a serie!! I will humbly give you my tip for meal prepping, i bake (until i get lots of dark spots) most of my veggies, so, if i will prepare rice for example, the base will be baked onions and peppers instead of fried, and trust me is waaaaay more tasty!! Same with the "one pot" sort of meals, most of my veggies would be baked before hand, including the garlic.. thats good stuff 🤤
Oh!! And i replace mayo with spiced yogurt, i swear its soooo goooood!!!! Whenever i would use mayo i use yogurt with different spices and that makes a great replacement and every time it can be different.. hope you like them and we get to see more of this videos! 🐽
This is extremely helpful, would love to do this once I leave college. However, I think a good idea would be to make a version of this for those with a minimal kitchen setup, by minimal I mean barebones. In my case all I have is an air fryer and an Instant pot 😅.
air fryer and instant pot is all you need. So many good meals can come from this set-up alone! 😄
Just get a hot plate and you can at least use pots and pans.
I think he already did a video about simpler college appropriate meals a while back if you want to check! It's not meal prep, but it can be a start!
Juicy chicken breast in an air fryer takes 20 minutes or less @ 400F
I agree, sous vide, grill, frying pan, etc is easily easy more than 60 minutes just for set up and clean up alone!
I prepared the breakfast meal and it was of an excellent standard. I used a deconstructed meal prep method where I kept the different parts of the meal in separate containers for maximum freshness and assembled it the morning of. The turkey sausage was the most appealing element. I used rice in place of bread on certain days and fried eggs on others to provide variety.
This would take me at least a full day to accomplish!! Because it would include getting groceries, and figuring out work-arounds for not having any equipment besides pots and pans. However, you inspire me to try it. 😊
You could potentially batch that out a bit, especially the proteins which could be purchased in a large pack, seasoned and then frozen in the vac bag ready to go when you start your next prep.
you spend more time that day to save tons of time other days. Getting groceries is a normal errand unless you don't cook anything. You don't need fancy equipment for anything, no need to put up roadblocks. Meal prep can be what you need to serve how you roll it's a mindset as much as anything
I made the breakfast meal and it's so freaking good. I did a deconstructed meal prep where I keep the different parts of the meal in separate containers for max freshness and build it the morning of. The turkey sausage is the best part. I did sub rice for the bread for certain days and did fried eggs on other for variety.
How do you keep em fresh? Do you freeze anything? Or it stays fine in the fridge
@@malifair7357 it's funny you mention this. i spoke to my mom on the phone and she told me to freeze the sausage for the week to keep it fresh. I just microwaved the frozen sausage and it tasted the same as the refrigerated kind. Also, if I didn't manage to eat every days sausage patty, it would most likely stay fresh in the freezer for about a month.
I'm glad you like healthy food 😋 that's great, checkout my channel for more delicious healthy recipes.
Bless you all
For the jammy eggs, do you reheat them? And if so, does it change the texture and lose the “jamminess”? That’s my biggest concern. I really want to try the breakfast one!!!
Can we just appreciate the rice heart at 3:02 ? I can’t tell for sure if it’s intentional, but at this moment, Josh had become a master of youtube and he just makes food videos at another level
I NOTICED TOO. I REWOUND A FEW TIMES TO MAKE SURE
I went to the comments to make sure I wasn't the only one who saw it
I came here just for the comments about the heart!
saw it! thank you for mentioning it
Came to the comments just to be sure. I knew Papa made it into a heart just for us 🥰
This would take me at least a full day to accomplish!! Because it would include getting groceries, and figuring out work-arounds for not having any equipment besides pots and pans. However, you inspire me to try it.
This is the most legitament video i seen on cooking on a budget from you because this includes ALL of the ingredients used and not in serving sizes.
Please, do more of this. This is a great series :) and content.
as a broke college student i really appreciate this type of content. i’ve been enjoying learning how to cook too! also personally, i don’t really like to meal prep full meals because i find they just aren’t as good by the end of the week. i also share a fridge so there’s not much room for all of that lol. but i like to prep things like veggies and rice ahead of time if i can.
You can also add Quinoa to your fridge to compensate for the lack of protein. Dried Mushrooms help too!
I’ve made these breakfast sandos all WEEK and my WORD!! I really hope this becomes a series because I can’t believe ground turkey tastes this good.
Love those breakfast sandies. Try them on a bagel sometime. Delish 👌
this is not very realistic to do under 1 hour because most of us don't have the equipment or the knife skills but the sauce and assembly of rice bowls ideas are always welcome - i will be trying some of these
Awesome job Josh for prioritizing your health and helping others on the way 🔥
Josh, You got me started on Sourdough, and I subscribed. Saw this one today and love it, but have 2 comments. 1) brown rice in the rice cooker comes out light and fluffy for me! And no glucose spikes! Also, most excellent tip I've ever received in my life: either put your eggs in a steamer, or do them in the pressure cooker, and you'll have the most delightful peel ever! The shells fall off the egg without all that annoying picking at it. :-) Oh, I'll throw in another one of my favorite kitchen hacks that has nothing to do with this vides, but just because it's so awesome: keep a huge knob of ginger in your freezer--it lasts forever. And whenever a recipe calls for a few slices or chopped or whatever kind of ginger, just use a microplaner and shave a little pile of the frozen ginger. Takes 8 seconds. Life is good. 🙂
Yeah!!! I've been wanting to see Josh's take on HEALTHY meals.
This came just in time actually. Last year I made it my resolution to lose a good amount of weight which accumulated to 40 lbs (not much but made me proud) so this year I'm going motivated to go for WAY more!!
40lbs Is amazing!!! Great Job!!!
Dont sell yourself short 40lbs is a hell of a start to whatever you goals are! Keep up the good work
40 pounds is actually amazing! I wish you the best in the new year
Congrats on losing 40lbs!
Great job! I'm sure you will
Yesss we need more meal prep vids!!! I’ve been needing things like this to help me with my meal prep
the sous vide is actually... pure genius. wow. the NOW IS IT BRUV?! caught me off guard 😂😂
but here's the big question: how do you keep all this food fresh/not spoiling before the end of the week? and how do you reheat it in a way to not ruin it?
I just would like to know that as well. I just can't imagine eating food that's (nearly) a week old and that is keeping me off meal prepping sadly
Put it in the Fridge and you reheat it with either a microwave, an oven or a pan (depending on what it is). It wont taste as good as cooked fresh but its fine
@@vaiocrash4307 None of that is gonna go bad in a week in the fridge. People are just scared of leftovers after like 2 days for no reason
I was worried about that. I can't eat food after 4 days max, but I'd still use the recipes though.
@@vaiocrash4307 Most food don't go bad that fast as long as it's properly closed
Managed to do this in 1.5 hours without the sous vide, and for about $100, even a year after the video. Everything adds up to just about the perfect macros! This was the first time I have ever meal prepped, and it was a lot of work but if everything is still edible by the end of the week then worth it.
Yes!!! Was waiting for this a long time!!! Please do more of this and tell us more about how you lost all that weight and how you are keeping it off
as a keto/diabetic I'm glad you did this thank you
Love it man! I’m the head chef at home and I needed a way to spend less time in the kitchen and spend more time with my fam and on the things I need to get done. Good luck on your journey! 6 months 💪💪
I feel like the taste test should be after a few days in the fridge and the meal’s been reheated. It’s definitely going to be appetizing when it’s freshly made. Might be a good topic: “how to reheat food so it doesn’t suck” . I’d be interested in that, fwiw
This is great and all but my main concern for meal prep is usually their storage. How do you make sure they don't go off and stay juicy and stuff for a week? Not to mention reheating.
Same here! My cherry tomatoes get wrinkly after 3 days in the fridge, no way they would make it through the week, and meat from the supermarket usually has an expiry date of
2:15 Yes, because everyone that is one a budget have a sous vide setup just hanging around
You can still sous vi with a pot of water and a thermometer.
A cheap and decent machine costs ~$50 and large freezer ziplock bags work fine for cooking meat. If you regularly use it and live in a first world country then it's a pretty negligable expenditure.
If you see this Joshua, get some thai style wild rice blend (its usually a mix of jasmine, long grain red rice, short grain black rice. It cooks super easy (10 mins pressure cook from cold with 1.8x water by volume.) it changed my whole mealprep game coz i have an extra variety of starch :)
Nice I need an expensive additional kitchen too
Thank you for this Josh. Cooking healthier meals to hit a macro/caloric goal can be some of the most fun I have in the kitchen as it forces me to get creative, but it's easy to run out of ideas and hit a rut. Would love more ideas in the future and good luck hitting your goals!
Hear me out: short grain brown rice. Has the sticky moisture of white rice (plus a fun little chewy texture) but the nutrition of brown rice. SO good.
In the last year I've lost 162 lbs. One thing that has crossed my mind many times is that since on a diet you don't get to eat very much, what you do get to eat better be damn delicious.
Congrats on that weight loss! I bet you feel like a new person. Keep it up!
Cheap: (?)
- Rice Cooker
- Food Vacuum Sealer Machine
- Sous vide machine
Hey Josh. My family farms rice in Louisiana. They occasionally give me half polished rice. Still has a slight brown on outside. It is the best of both worlds. Texture of white rice but super nutty.
I just made these! Breakfast sandwich is SOO good and filling. I LOVE that these videos helped me focus on a few dishes (instead of too many which I tend to do) made extra tasty and healthy. I messed up the eggs since I put 10 straight from fridge to pot. They were barely softboiled. Was able to save them with a light cook in a pan, but will try again with fewer eggs next time.
i would love to see this done as a full hour show! I don't think I could do all of this in an hour without using a food processor/other appliences
Agreed. Start with everything in the fridge and nothing prepped and it’s at least 2 hours.
Of course you couldn't. I'm pretty sure he can't either, his prep doesn't include setting stuff up, measuring ingredients, cleanup... And that's with a basically perfect kitchen setup and years of experience as a professional chef. You probably need double or triple the time.
the delivery of this video was spot on. this is by far one of the best videos ive come across. Im glad I found your channel. Great job!
THIS ABSOLUTELY NEEDS TO BE A SERIES FOR 2023. LOVE IT
This video is UNREAL, more of these videos to keep us all inspired to get shredded!
This is AWESOME and I’m so ready for part 2! Also substituted the chicken and pork for pan fried tofu. Would love to see how you use tofu in a future meal prep video!
Sounds tasty!
I would like to see this. I am actually trying to cut my meat intake by atleast 50%. Currently I have meat only 3x a week and in very small amounts.
In my channel that is dedicated to healthy recipes, you will find the best, easy, delicious recipes for a healthy life style
@@sidneyboo9704 Why not adopt a full slave diet and eliminate meat completely?
a fairly easy meal prep i recommend for those going into meal prep for the first time especially for people newer to working out, is stuffed bell peppers, fairly cheap keeps well, decent carbs with the rice and bell peppers are good sources of potassium so helps prevent cramping.
I love the quick summary best the end that breaks down the time, calories and dollars per meal/week. That's the info people care about!
PLEASE MAKE THIS A SERIES!! I need more meal prep recipes that are actually good and that don’t just include eggs, oats, avocados, & brown rice 🙃
It’s the but better, but cheaper and but faster collab we have been asking for!
Love this! Im not interested in eating food that sits for days but for quick, healthy and tasty meals, these cant be beat! ♥
More of this Josh, this is exactly what the channel (and I) needs!
Josh!!! Thank you! I definitely vote on a series of healthy meal prep food. You are going to be shredded for your wedding! I see a new book in your future.
I second wanting to see this be a series. I'm trying to start working towards a healthier diet and it's hard to pull flavorful exciting HEALTHY dishes out of nowhere since I'm just not used to it yet.
8:40 you could replace that with plain greek yogurt with some salt and pepper to get rid of some of the tang and its absolutely delicious and adds even more protein
This is so helpful. I followed recently upon discovering the channel mostly for the but better and but cheaper but I recently started to want to meal prep and get into better shape and this is every bit of inspiration that I need to keep it up!
Make it a series !!!! I love, love, love this , im a grad student thats into healthy living and this would totally help
We need more meal prep content. This is especially for those that are trying to stay in shape/lose weight.
Josh I know this is an old video but for those of us looking to improve in 2024 I'm very thankful for this vid!. I made the salmon last night and it was AWESOME. (Like everything else of yours Ive made). My wife doesnt really like fish but can deal with salmon. She devoured it....said it didnt taste like fish. WIN
Thank you so much for this looking to drop 60 pounds this year this is definitely going to help
hows it going?
@@Sharktaco2763 20 so far
I love the humour in these videos. Props to the editor as well really insane job
Okay, that title has my attention. I've been on a fasting venture for the last year and lost plenty of weight, but eating tasty food on the cheap and losing weight? *_Heck yes._*
Hey Josh, really like this new format, hope you do it a few times! It convinced me to get a thermocirculator shenanigans. I love doing your advanced recipe that take hours to do (especially the breads) but these will be great for week nights. Keep it up man!
Just in time for the new year! I’ve really been trying to prioritize health this year so I’m definitely taking notes 🙏🏽❤
Thanks so much for this. recently diagnosed T1D and it sucks seeing all these awesome recipes I can't have, until this video came along ;D
I want this to become a series.
Yes please do more prep videos! I'm so basic! This helps so much!
Looks amazing! How do you reheat those so they all don't turn into soggy dry messes?