Try this instead of meal prep ｜ easiest way to eat healthier

It literally took me like 10 minutes. Well, hello there, and welcome back to another meal prep video. I am not gonna lie, it has been one hot minute since I've actually done any kind of meal prep, and yeah. However, I should also preface this by saying that this is not actually meal prep in the traditional sense. We're swishing it up. This is my new version of meal prepping that I find to be incredibly easy and foolproof. Now when you really break down the meaning of meal prep in the historical sense, inherently the purpose of meal prep is to save money, make things easier for yourself, have things ready to go, and in some cases help you with your health goals. So we're still taking all of that, but we're going to make it so that it doesn't suck, and it's not boring. I'm not entirely sure if this is an industry standard term. Food weariness is a real thing, and that is basically when you eat the same thing every single dang day, you get bored of it. So hopefully this video will circumnavigate all of that, and deliver on the taste, the ease, the budget friendliness of it all. So let's get this show on the road. The key to a great meal are the following components. Your protein, your veggies, and your carbs. Now carbs, don't really worry too much about them because they're basically just the base layer. They're the carrier for whatever tasty, delicious protein and veggies you put with it. The key to a tasty protein and veggie isn't necessarily how you cook it, but what you put on top of it. And so I've got my really really handy arsenal of homemade sauces slash dressings, and I'll show you how to make all these. It literally took me like 10 minutes, and all these four things can actually double as a dressing, a marinade, or a sauce. Literally all you need to do is chuck your protein into the pan, smother it with a little bit of sauce, or chop up your veggies, and then drizzle it with a little bit of one of these things, and boom! You're good to go. I'm gonna show you how to make all four of these. We're starting off with one of my favorite sauces. It is a classic. Gotta use Dijon mustard, and I'm gonna be so real with you guys. I measure with my heart. I am gonna do my absolute best to have some rough measurements right here for this dressing, which are displayed on the screen as so. Look, I think the best way for you to improve in your cooking and to become a little bit more creative and intuitive in your cooking is to throw away your measuring tools and then literally just measure it like I do, just by instinct and taste. This one was a little bit thick to start off with, and so I just add a touch of water, and then I usually taste test before I add the salt, because I really don't like it when it's too salty. I just want it just salty enough, you know? Now moving on to the next one, we are using miso paste. I am using the white type because I have this right now, and I really really really loved the pickle juice flavor. Like it has all of that onion flavor infused into it. It's slightly sweet. It's got that really nice acidic tang, and so I'm gonna be using this in place of rice wine vinegar, but feel free to actually use rice wine vinegar. I think the key to a really really great sauce is to be able to combine different flavor profiles that hit all the right spots. So you've got your sweet, you've got your savory, you've got your sour, and you've got your umami, and so that miso paste definitely delivers on the umami. I'm just popping into the microwave so that the miso can actually melt and dissolve a little bit. I popped it in for one minute, and then I waited for it to cool just a tiny little bit, and then shook it all together. The next one is also soy based as well, and so we're going to use a quite a copious amount of soy sauce, and I'm adding a little kick of spice with the chili flakes. You want to be careful with those because a little goes a long way. I'm adding quite a little bit of stevia just because I want it to be macro-friendly, and stevia is a winner in my books. I also popped in the microwave as well for that stevia to kind of dissolve a little bit more, but yeah this is my healthier take on teriyaki sauce. Breaking out the herbs in the chopping board for this one. There is nothing I love better than fresh dill. I honestly genuinely think that is such an underrated herb. Forget the basil, grab that dill. And so definitely use Greek yogurt, but I ran out so I also used this little I'm not even gonna try and pronounce it, but it's also this more liquidy yogurt, but both of them deliver really really heavily on that tang because it's that tang that you really want. And if you haven't noticed, I also use jarred garlic and jarred ginger because number one, they're cheaper, they're easier, they're faster, and they don't leave my chopping boards and knives smelling like garlic. So yeah. So it may have already come to your attention that this is not one of those channels where we make everything from scratch. We are not Nara Smith here, okay? Genuinely anything that saves me time in the kitchen, I'm a big fan of. That's why I always have this on hand, like always. Some kind of pre-made salad mix kind of vibe. I get these from Aldi and they're super super cheap and just so convenient. This is a Thai style one. I also have an Asian style one, whatever that means. And then I've got some cos lettuce, some spinach, and then some cucumbers. And so we are just going to prep all these things to make it as convenient as possible for us later this week. Hey, to the stones in the sunny days, I don't mind spending every day by your side, everything feels right. In the quiet of the dawn, we can see the depth of our love. Tell me this is real. Tell me you'll stay near. You know, you know, I never want to go. I really want to say, but you might say no. If you want to say that you never let me go, I will stand beside you. You know, you know, I never want to go. I really want to say, but you might say no. If you want to say that you never let me go, I will stand beside you. All right, now that we have all of our vegetables nice and prepped, we move on to garnishes slash flavor enhancer kind of things. And that's like herbs and toppings, etc. So as you saw, I kept my little bag of fried shallots. And so I will be saving that and using that as a nice little garnish, a little topping. And as well, I already have prepared myself a cute little container of green onions. Voila, as you can see, and that is because they just instantly make any dish prettier, in my opinion. And we eat with our eyes first, you know what I mean? Always have a ton of that on hand, just chopped up, ready to go. Yeah, I'm gonna decant this into a cute little jar. This does have a little bit of residual herbs in it, but that's okay. I don't like to waste food, and so I am just going to keep whatever topping and then toss it together with your salads because it automatically enhances the salad that much more. So waste not, want not. Now we're gonna start prepping the meat. So I've got my usual suspect, which is chicken breast. Normally I switch it up between chicken thigh or chicken breast. This week I decided to use chicken breast because I'm going to cut them into little strips, just like, you know, homemade chicken tender kind of vibes. And then the greatest thing about this lemon dill dressing is that when you marinate the chicken with it, the tanginess of the Greek yogurt actually breaks down the chicken and makes it a little bit more juicy. Highly recommend marinating it. It literally takes a few minutes. I'm doing the same with the pork with that honey Dijon dressing. Marinating it in this ended up being so, so tasty. Like a 10 out of 10, guys. Make sure that each side is evenly covered and then just store it in the fridge for up to one to two days. When you're ready to cook it, you've just got it ready to go in the fridge waiting for you. You can either bake these in the oven or you can cook them in the pan. Both work. It just depends on your mood, I guess. I'm also going to marinate these pork steaks in that sweet soy dressing as well because I just love me a good teriyaki pork steak, you know what I mean? Now when it comes to prepping carbs, again, like I said, I don't really like to spend too long in the kitchen so I'm just making a really, really, really quick mashed potato. Mashed potato is so slept on, I swear. I freaking love mashed potatoes. I don't know if it's because the season tis upon us but I love nothing more than a solid mashed potato. It is actually lower in calorie than you think it white potato. I'm just making my healthy version of this mash without any cream or butter and it tastes just as good. It's literally just the dill, some chicken stock for umami, some garlic, and she's good to go. She's honestly so, so good. I also add a little bit of olive oil and oat milk and in this case, I'm actually adding the oat milk into my jarred garlic because that was the last dregs and so make sure you don't use that for your morning coffee, you know what I'm saying? This is 10 out of 10 my favorite type of mashed potato. It's so good. Like I said, it's macro-friendly and it's really, really filling, so. Okay friends, we have just come back from the gym and the reason why I love this type of meal prep is because there's absolutely nothing worse than absolutely smashing it out at the gym and then coming home and eating a microwaved meal. I mean, sometimes they can be alright but most of the time they just taste like the microwave. That's why I like to kind of keep my protein a little bit fresher and only really cook it once every other day. It takes literally no time at all to cook this bad boy up and while this is cooking, we're going to assemble the rest of dinner and it will all come together so quick. I'm going to save the rest of that for later. So we are doing microwavable rice again. With this next one, I'm laying down some mashed potato. Again, just a really, really quick, easy salad with some of that pre-made salad with some cucumbers and then topping that off with some of that sweet soy dressing and then we're cooking up some chicken mince. So you don't need to marinate all your meat. You could just quickly throw that meat into the pan like I said earlier and then just like toss it with a bit of that sauce and the great thing about the soy based sauces is that because they have got that stevia, they kind of reduce it a little bit and then just create like a caramelly almost type of sensation and this is just so easy and so delicious. Now I'm choosing to bake my yogurt marinated chicken tenders but you could totally pan fry it. I pan fried it another day as well and it is actually quicker to pan fry it. It took 25 minutes to actually cook the chicken all the way through in the oven but in a pan it takes like 10 minutes. So then I'm just tearing up some cozz lettuce, adding in a bunch more veggies. I always like to have a fresh salad for my meals because I feel like it just overall lightens the meal and definitely makes me feel a lot better and healthier and look at how juicy that chicken is. Just going to cut it up into little pieces like this and then we're just going to use the honey Dijon dressing this time for that salad. A little side of more mashed potatoes and then some of that chicken and with a meal like this you really can't go wrong. This is another night just post gym and I just wanted something really quick and easy and fresh and high protein and healthy. I just quickly cooked up one of those honey Dijon marinated pork steaks and added some black rice, some cozz lettuce which I literally just tore straight into the bowl along with some shredded spinach. Top that off with some of that yogurt dressing and like I said I just came back from the gym. I was already in my bathrobe and that's how low-key and easy it is to cook up these meals. It really does not take that much effort at all. I really cannot stress that enough and every single part of these meals just really hits the spot and I really want to encourage you guys to give these a go. It honestly makes healthy eating with an emphasis on whole foods, high fiber and high protein so easy and so simple yet so delicious. I really like chopping up the spinach because it's really really easy to be able to like quickly throw it into the pan. This is more that chicken mince that I think I threw in that sweet miso sauce and then some of that spinach and spring onions to be able to kind of like have a little bit more veggies and fiber. I'm just doing a little small side salad this time and those fried shallots go so hard with that mashed potato. Again, another 10 out of 10 meal.