Healthy Meal Bowls For The Week

This week in my kitchen I'm prepping some high protein nourishing bowls. Each bowl starts with a grain, plenty of vegetables, and a good protein. You also need a really good sauce and you can build meals that are filling, flexible, healthy, and easy to mix and match. It's amazing. If you're trying to eat a little healthier but still want meals that are enjoyable and nourishing sweets to take care of that sweet I'll be sharing some of my favorites. For me eating healthy is never boring and staying active is a part of what keeps me motivated. So I'll also be sharing a simple fitness routine for busy moms, nothing complicated just movement that works for me and fits into real life. All of these rhythms help me feel my best and support the work that's important to me at home. So if you're looking to kick start some new healthy habits for the year I'll walk you through what I'm cooking in my kitchen this week to satisfy me and my family of six. So step on into my kitchen and get comfortable. I hope you feel inspired, motivated, and excited to get cooking in your own kitchen. Welcome back to my kitchen. I really love bowl food. So basically like a big bowl filled with some sort of grain, some sort of protein, a lot of veggies, and a sauce. And as I was planning out some healthy meal prep ideas I didn't intentionally do this but basically every meal that I made was like a bowl food. So I thought you know when you're trying to eat healthier and incorporate more veggies and variety and eat more different types of grains and proteins and all that bowl food, I can't say that, bowl food is really a great way to go. All right so the first recipe I'm going to make is a California inspired salmon bowl. I'm really excited about the different flavors that we're going to add into this. So let's see how it turns out. We're going to start off with a spice rub. I have two pounds of salmon so this is a double recipe of the spice rub. We want two tablespoons of brown sugar, two teaspoons of smoked paprika, and then a teaspoon of ancho chili powder, two teaspoons of onion powder, a teaspoon of garlic powder, and a teaspoon and a half of sea salt. Then you'll add in two tablespoons of olive oil and mix that up and this is your rub for the salmon. The full recipe is on my blog so don't worry if you miss any details here the link is in the description. Then you're going to put two pounds of skin on salmon fillets on a sheet pan lined with foil and rub it with the spice blend. And what's great about this is the skin will actually stick to the foil and then when it's finished cooking you can cut your salmon and it will peel right off the skin and you'll have perfectly cooked skinless salmon. I'm rinsing two cups of white rice and then I'm going to add in three cups of homemade chicken stock and I'm going to cook the rice in that for a higher protein healthier rice. I'm going to put this on the stove and bring it to a boil before I cover it and lower the heat. So now it's time to prep my veggies. I know some people don't like fresh cilantro but I love it so if you don't like cilantro you can just omit it here. It won't have a strong flavor but it'll still be refreshing and a nice little salad. Now I'm going to cover my rice and bring it down to a very low simmer and let it cook for about 15 minutes. So I have one large English cucumber and I'm dicing it up very small and then I'm going to open up that beautiful avocado and cut that up into little cubes as well and we're going to make a beautiful salad with these ingredients. I was lucky to find a perfect avocado for this. Wow look at that perfect avocado. I'm going to dice this avocado into cubes and then cut open. I have two limes here ready to go and then I also have a giant red onion. My Costco is selling these and they're huge so I don't need very much of it so I'm only going to chop up about a third cup and you want to dice it very small. And here are all of our beautiful healthy fresh ingredients. I'm so excited to mix this all together. My oven is preheated now to 425. You're going to put the salmon on the top rack and cook it for about 10 minutes and then you want to broil it for the last two minutes until the top looks a little bit crispy. For the onions I'm rinsing them in cold water to get rid of some of that sharpness and then it'll blend a little better into this salad. To finish this off I'm going to squeeze the juice of one lime into here and then I'll mix it up and taste it and see if it needs any more. You also want to add a half teaspoon of salt, a few cranks of fresh cracked pepper, give that a mix, give it a taste, and then decide if you want to add more lime. I of course did and I ended up adding both of the limes. Okay my salad is finished so I'm going to set this to the side and then I want to make sure I use up all of the ingredients I purchased. So I chopped up the rest of the cilantro. I also diced up the rest of that half of the red onion so I could store it away easily and now I'm just going to clean up my workspace and begin building a sauce. No bowl meal is complete without a delicious sauce and mine's going to start with homemade mayo. Now you can buy mayo from the store. If you do I recommend avocado oil mayo. It's a good clean version, has good ingredients. This one I make at home with an egg, vinegar, avocado oil, dijon, salt. It takes literally one minute. I've posted how to make this many times on my channel and the recipe is also on my blog. It's very easy to do. I actually made this last night for another meal that we had and I have enough to make this sauce so I'm going to go ahead and use it. So you're going to add in a fourth cup of that homemade mayo into a jar and then I'm going to add in a fourth cup of greek yogurt. Greek yogurt is one of my favorite ways to make a healthier sauce so instead of doing a half cup of mayo we're doing a fourth cup of mayo and a fourth cup of greek yogurt which adds more protein and just makes a lighter sauce. Now we're going to add two tablespoons of sriracha. This stuff adds a lot of flavor and I don't think it's very spicy and then squeeze in about two teaspoons of fresh lime juice and then a fourth teaspoon of salt, a half teaspoon of honey, and a half teaspoon of olive oil for just a little boost in flavor. In the end I ended up adding an extra tablespoon of the mayo because I used a non-fat yogurt I thought it needed a little extra fat to boost the flavor. This sauce was absolutely delicious and addicting and we're going to use it on the salmon bowls and also for another meal that I'll be making later. Just gotta see how this tastes. It's great. I love it. So good. So to build a good bowl meal you first need a good bowl and I love these. These are from Corel. They're called meal bowls. Perfect. I believe they're 20 ounces and I will leave a link in the description and they're just a great size for just filling it up with lots of good stuff. Overcooked it a little bit but that's all right. Got all that good chicken stock in there. Adds collagen and protein to the rice. The great thing about cooking your salmon like this and on the foil is it peels right off the skin. So the skin is attached to the foil but I have a delicious piece of salmon that is now skinless. The salmon is so delicious and just flakes apart. It's also really easy to cook. There were other ways I could have cooked this salmon like I could have chopped it into cubes and gotten it nice and crispy but I wanted this meal to be really easy to make and I think we accomplished that. Not only does it taste amazing but it's healthy and easy to make so I hope you guys enjoy this one. I'll have the link in the description so you can try it out yourself. All right shall we try this? Looks amazing. It's amazing. Wow. I love it. So since this video is about higher protein and healthier meal prep I wanted to show you my morning smoothie and morning routine. And I finally got restocked on my favorite protein powder which is Clean Simple Eats. I usually get their chocolate brownie batter flavor. I feel like using their protein powder just completely changes my smoothies. Makes them really decadent but also I love the clean ingredients and it's a very high protein. If you guys want to try them out I left a link in the description which gives you 10% off. My smoothie this morning is a large frozen banana, two large handfuls of frozen spinach, a tablespoon of pumpkin seeds, and then a tablespoon of peanut butter powder, and then a scoop of the chocolate protein powder, and then a fourth of an avocado, a scoop of ice, a little bit of coffee, a little bit of water, and then you basically just want to make sure you don't add too much water so you get a thick and creamy smoothie. And this is how I like to start my day. And a few days a week I like to get a morning workout in. I've been using TrainWell for this so I'm just going to open the app and see what workout I have lined up for today. I want to thank TrainWell for sponsoring today's video. If you haven't heard of TrainWell they are the ultimate one-on-one remote personal training service. TrainWell provides real human accountability and expert personalization all in a convenient app. If you're looking for a new year reset this app is for you. Imagine working with your own personal trainer but not having to leave the comfort of your own home. This is really convenient for moms with small children or people who are on a really tight schedule and don't have all the time to drive to the gym and back. I have a little setup in my basement with some weights and a few pieces of equipment and my trainer knows exactly what I'm working with and builds my workout based on that. It also connects up to my watch and I can play my own music so I can really just lock in and focus and get my workout in and a boost of endorphins before I start the day. I'm amazed at my results. I've been getting a lot stronger and feeling so much healthier and it's also been fun to just kind of include my kids. They've been running around me while I'm getting my workout in and it's just been a fun activity for all of us. When I first started with Trainwell I could hardly do one push-up and I thought I was in pretty good shape but I love the movement that my trainer Chris has been giving me and she works with me one-on-one. So she asks me how things are feeling and then makes adjustments on the weights. She knows my limitations and builds my workouts from there. So when you first get started with Trainwell you get matched with a trainer and then you meet with them one-on-one via Zoom and then you talk over everything. You talk over your goals, how much time you want to spend working out, how many times a week, what equipment you have, what limitations you have and then your personal trainer takes all of that into account when they build out your workouts. So I've been working with Chris. She's also a busy mom. She has five kids so I thought we were a great match and my goal has really just been to build strength and consistency. We decided to start off easy with just two 30-minute strength training workouts per week and then a 30-minute cardio workout on Fridays because I really like to just turn on the music and run and get that boost of endorphins and that was going so well that I asked Chris to actually add another strength training session on the weekend. My body is getting stronger. I'm getting used to it and I find myself craving that movement each day. For me, Trainwell has been a breath of fresh air. The workouts are easy to follow and there's no fluff. I can just put on my AirPods, open the app and press go. My trainer does all the thinking and the planning for me. I can also play my own music in the background and it connects up to my watch. I can audibly hear the prompts from my trainer and I can use my watch to either pause, to mark when I finish the reps or to skip a rest right there. I'm usually in and out within 35 minutes and then I go get ready and start my day. Everyone is different but for me and for a lot of busy moms, time efficiency is really important. We don't have a lot of time in the day and driving to the gym and driving back and that whole process can take hours. So if you just want to get into a healthy habit of working out, this is probably the best way to do it. It's easy to start, it's easy to maintain and it doesn't take a lot of time. I have been loving my results. I've been getting stronger every day. Push-ups are now easy for me, which has been fun and I'm just really loving my experience with Trainwell. So if you're looking to kickstart a new fitness routine, go check out Trainwell and you can get 14 days free with your own personal trainer on Trainwell using my link. I'm going to leave the link in my description so you can go ahead and check them out or you can scan the QR code on the screen and I think you guys are really going to love Trainwell. Now I have a big sweet tooth in general. I like to have a sweet pretty much every night and I think it's helpful if you can make a sweet that's also wholesome, has good ingredients, it's also nourishing. So this is one that I really like and it does the job. You're going to need a food processor. This is a no-bake bar we're going to be making. These are some of the ingredients we'll be using and you're going to start off with a cup and a half of pecans and then one and a quarter cups of rolled oats and then a fourth cup of ground flaxseed meal. Give that a quick process and then for flavor we're going to add nine whole pitted medjool dates and then a half cup of melted coconut oil, a fourth teaspoon of pure almond extract which adds such a good flavor and then just pulse that up until it becomes a crumbly dough. We're going to press this into a parchment lined loaf pan to create a base for sort of a cookie bar and you're going to save about a cup of this dough as crumbles and we're going to sprinkle them on top at the end. So first go ahead and press this down so this is your base and now we're going to make a coconut oil chocolate. We're going to pour it over that dough and then freeze it so it solidifies. So you're going to start with a fourth cup of coconut oil make sure you melt it completely and then add in a half cup of cocoa powder and then a fourth cup of honey. Mix this up really well it should be pourable but also still thick so I kept adding a little extra cocoa powder until it was the thickness that I wanted. Now if you don't melt your coconut oil completely it'll look more like this which is still workable but it's easier if you're able just to pour it in so make sure you melt that coconut oil all the way and then you can pour it over spread it around top it with the rest of those cookie crumbles and then top it with some flaky sea salt and then you're going to stick it in the freezer so it can solidify. This needs about two hours in the freezer before you cut it so it can solidify. It is a little bit crumbly which doesn't bother us we just eat up the crumbs but if you are worried about that you could add a little bit less of the oats and then you have a little bit less dough to work with but man this is so good especially when you serve it straight from the freezer so I cut these up into little bars and I keep them in a container in the freezer and we just grab them as little snacks and treats but every single ingredient in this is nourishing and just good for you. My kids love to eat this when they get home from school and I feel good as a mom knowing they're getting a lot of healthy fats, protein, and just a really filling and satisfying treat. This recipe is on my blog I left a link in the description I hope you guys try it out and let me know how you like it. Moving into another day I'm going to make another delicious high protein healthy meal bowl and for the grain I'm going to be using farro. I haven't used farro in a long time but I remember when I used to cook with it I always loved it so I'm going to start making more farro and I just bought a bag I'm refilling one of my empty bins so that I have a bin full of farro and I'm getting out all my ingredients. I'm going to be making a Korean beef power bowl this one checks all the boxes for me for flavor for nutrition for variety and I love that we're using a different grain for this so I started off with a cup of farro I'm just going to rinse it and then I'm going to add it to a pot of salted water and cook it just like you would pasta. So I'm going to boil it for about eight to ten minutes until it seems done and there are other ways that you can cook farro but this one seems like the easiest. These are some of the ingredients that I'll be using I picked up some kimchi just for this recipe and I'm excited to find more ways to use it. You're going to start off with a flavor blend basically so in a bowl you're going to do a fourth cup of brown sugar and then a fourth cup of soy sauce. I chose to use coconut aminos here and I didn't have quite enough so I added a little bit extra soy sauce I had just a tiny bit left. I also think you can reduce the brown sugar by half and it would still turn out really good so then add in two teaspoons of toasted sesame oil. Now I need one tablespoon of freshly grated ginger and I've always had a hard time grating ginger it's really hard to get the skin off and so I'm actually just gonna chop off the sides of this ginger chunk and I'm gonna save those extra pieces and make tea with it later so that makes me feel a little better about taking a shortcut here. And here are all my scraps which I will put in some hot water and enjoy later. Now you need a half teaspoon of sriracha or more to taste so of course I did more I did about a teaspoon. Now I'm gonna saute a few cloves of minced garlic in some olive oil and once that's finished cooking I'm gonna add in a pound of ground beef. I'm gonna go ahead and drain all this excess fat because I just don't want a greasy meal. I'm gonna give the meat a few minutes in that sauce to caramelize a little bit and I'm checking my farro it wasn't quite finished so I gave it a couple of more minutes before draining it. All right I've got two elements of this Korean beef power bowl ready to go and now I just have a couple more things to do. So I have a cup of kimchi on this cutting board and we're actually going to saute it in a little bit of toasted sesame oil and a teaspoon of sugar and that's going to toast up and caramelize the kimchi just a little bit and this is a garnish in the bowl. We have all the elements for a delicious bowl meal here ready to go so I'm obviously going to start off with the farro and then top it with that really delicious flavorful ground beef and then I'm gonna do a ton of red cabbage. I really like the crunch and freshness that this adds to the bowl and then a little bit of kimchi obviously some beautiful avocado and I completely forgot to add the green onions which is funny they're just sitting there the whole time. I'm topping it with this delicious sriracha mayo sauce that I made the other night and some toasted sesame seeds and there you go this was beyond delicious a 10 out of 10 for sure. It's not my recipe so I can't take credit for it. I've left a link in the description so you can go try out this Korean beef power bowl. I have to give it a try it's amazing incredible wow. I've got all the ingredients packed up I'm going to put these away in my fridge now and this served as lunch for me for the rest of the week and I was so glad for the effort I put in because I really enjoyed eating this all week. So now I'm going to move on to making a Greek dinner and I'm starting off with cooking chickpeas. So I put a pound of chickpeas in my instant pot and I'm just going to rinse them and then I'm going to cook them with about six cups of water and a teaspoon of salt on high for 50 minutes and then let it naturally depressurize for 10 minutes. Then we're going to have really soft chickpeas that we can use for hummus. Moving on now I have some hard red wheat and some rye wheat berries in a bowl here measured out because I'm going to make some healthy double chocolate banana muffins. I have a bunch of bananas I want to use and my kids really like these so I'm going to go ahead and make a batch and show you. So first I'm going to mill my flour. I like that I'm using rye in this because of just the variety of nutrients when you use different grains and rye also adds a nice interesting flavor. All right I'm going to show you how to make some healthy chocolate muffins. This is great to have on hand especially if you have a sweet tooth like I do and these can be made with oil or without and I'm going to show you both versions. I want to thoroughly test both versions and see kind of the differences and I have all these bananas to use so I thought I'll just do two different versions. I'll be able to see the differences and you know kind of have my thoughts but this recipe is on my blog already with both versions that you can choose from. I've already done the oil free version and we really liked it but I'm going to do it again today. So I think I guess the first thing I need to do is just mash up the bananas. So I need I'm going to double the bananas so I'm going to need a thousand grams of bananas. That is a lot. Let's see if we have I think we have enough here. What I love about this recipe is it mostly uses bananas to sweeten it and also because of all the bananas in this we don't have to use as much oil or no oil at all like I did earlier. This is a great way to use up those forgotten bananas laying around your kitchen. All right I only have 720 grams of bananas. I wonder if I can use a frozen one. Let me see. All right I did take out one banana from my freezer and microwaved it just a little bit. So if you're going to do a single batch of these muffins in a bowl you're going to want two cups of mashed bananas and then two eggs. Then add one and a half teaspoons of vanilla extract or vanilla bean paste. Then to one of these bowls I'm adding a fourth cup of avocado oil and to the other one I'm not adding any oil. Then you're going to want to add 60 grams about one fourth cup of maple syrup and then 40 grams of cocoa powder which is about a half cup. Right on top I added 175 grams of freshly milled flour and a half cup of ground flax meal. Then I added a teaspoon of salt, a teaspoon of baking soda, and a teaspoon of baking powder and I did that to each bowl. And of course you have to have chocolate chips. I added a cup of semi-sweet chocolate chips to each bowl. I'm using parchment muffin liners so that I don't have to do any cleaning and filling them up almost all the way. I'm going to bake these at 350 for about 12 to 14 minutes. It doesn't take long for these to finish baking. And I'm going to go ahead and dive right in and test these out. It's time for my afternoon cup of coffee and a little snack and this was perfect. So here are the differences. The left has oil, the right doesn't. You really can't tell much of a difference. I will say the left was a little bit softer and it stayed soft a little longer but I liked the one with no oil too. So in my opinion they're both a win. So now I'm going to make a Greek chicken marinade. This is the last power bowl I guess you should say of this video and it's something I have made for many years so I thought I would share with you. So I'm going to add a bunch of minced fresh garlic to about a half cup of olive oil and then for seasonings you're going to add one teaspoon of dried thyme, a tablespoon of dried oregano, one teaspoon of cumin, and a teaspoon of Italian seasoning. I probably had about five or six cloves of minced garlic. I also added a fourth cup of lemon juice, one and a half teaspoons of salt, and a half teaspoon of black pepper. I'm just going to mix this up and try to break up the frozen minced garlic and then this will be the marinade for our chicken. The best thing you can do for plain chicken breasts is butterfly them, make them thinner, cut off the gross parts, and then try and pound them down a little bit. I think this really tenderizes the chicken and helps the flavor really get in there and just makes them a lot less boring. So I'm going to put them in this casserole dish and just pour the marinade over it, mix it up with my hands. I'm sorry that this part is a little gross. I sped it up for you and muted it and now cleaned my hands. I'm going to cover this up with some parchment paper just to like keep the marinade on there to sort of seal it in and then I'm going to put this in the fridge and you don't really want to let this marinade much longer than two hours. All right so I've gotten some prep out of the way for tonight. I'm making Greek chicken hot plates. This is just something I call a plate full of delicious Greek food. So I'm going to do Greek chicken, I'm going to do hummus, yogurt sauce, olives, feta, roasted potatoes, veggies. So normally when I make Greek chicken I also try to make naan bread and we make Greek gyros and it's delicious but other times I like to just do roasted potatoes instead of naan bread and it's a great alternative. So that's what I'm going to do tonight and I'm going to start with making the hummus. I have my chickpeas here. I'm going to try to get some of the skins off but I'm not going to worry too much about that and then I'm going to actually put some pesto in my hummus because I am a big fan of basil in my hummus. I think it tastes really good and I have some frozen pesto so I'm going to thaw that, add it to the hummus and I think it's going to be really good. So here is the chickpeas and I'm just going to scoop my hands in there and try and get some of the skins to come off. They kind of just fall off. It's really not a big deal. You don't have to do this. I just thought I would kind of show you like if you're picky about it they sort of just fall off when you cook them for 50 minutes in the instant pot. I love making homemade hummus. You don't need an exact recipe. It's more just kind of the idea here. If you have some creamy tahini it really brings that true hummus flavor but I'm going to be adding some pesto. Normally I would only add fresh basil but I don't have any so I'm just kind of trying this out and adding pesto. It's just a little bit. It's probably a fourth cup and then I have three cups of chickpeas and I'm adding about two to three tablespoons of tahini and then the pesto. I added a good splash of lemon juice. I actually added a little too much I think so I'm trying to drain a little bit out. This is when measuring is helpful. Now we're going to go ahead and start processing this. It'll be really thick at first but we're going to actually stream in about a third cup of olive oil as the food processor is running and it will start to thin out and then I added in about two tablespoons of water. I also added in a little extra lemon juice and then a teaspoon of dried dill and about a half teaspoon of salt and some cranks of my peppermill and then I'm just going to blend it up again and see how it turns out. I'm sorry I don't have an exact recipe for you. I was really just cooking by flavor here so just taste as you go and add a little bit extra salt or lemon juice or oil as you see fit. Ta-da! Perfecto! Look at that beauty. You guys will truly be amazed at how much flavor is in this if you try it. Okay now I'm going to make some tzatziki sauce. So I have one large English cucumber here. I tried to remove any seeds in the middle and then just ran it through my shredder onto a towel and now I'm just going to squeeze out the extra juice and then we're going to mix this in with some Greek yogurt and turn it into a yummy sauce. The recipe for a simple tzatziki sauce is on my blog. I'm not following it exactly tonight. I'm and then about a teaspoon of lemon juice and apple cider vinegar and a half teaspoon of salt. I ended up adding more Greek yogurt so it's about a cup and a half and then just season it to your taste so taste it and see if it needs more. I also grated in a clove of garlic and that's about it and this is going to go in the fridge until we're ready to put together the whole meal. All right I'm almost done here. I just need to roast the potatoes and put the chicken in the oven and then everything will be ready. So I'm going to do this the easy fast and lazy way and just toss these in some olive oil and salt and pepper and I have my cast iron lodge pan in the oven and it's going to be super hot so I'm going to take it out put these on they're going to sizzle away and those will roast and get crispy and then I'll put once those have cooked for about 15 minutes then I'll put the chicken in on the top rack and so hopefully they both finish around the same time. I'm just going to have to keep an eye on it and see how things are cooking but let's do this. I'm just going to do like little quarters. I want like little crispy potato chunks and it doesn't really matter what potato you use. I'm using what I have but it might change the cooking time depending on what kind of potato you're using because some require a longer cooking time. There you go. So the way that I season my potatoes with salt is I like to feel the grains of salt when I'm tossing it then I know it's seasoned enough. If you don't feel it you're probably not going to taste it that much and for potatoes I like a lot of salt. I like a lot of salt on everything. All right while that's cooking I'm going to go ahead and get everything prepped and ready. So I have some leftover rice. This was seasoned with turmeric and cumin so we're going to use the rest of it tonight and then I'm going to chop up some tomatoes and red peppers and I have all my sauces and we're just going to lay it all out and everyone can build their plate or their bowl. I had some of this leftover rice. I made it a few nights ago and I thought it would just go perfectly with this meal so I'm going to go ahead and just heat it up in the microwave. At this point in the day I'm extra hungry and this hummus is perfect as a little snack if you dip veggies into it it's so delicious. It's also good spread on top of sourdough toast. Okay I want to show you guys what's going on here. So because we have the chicken on top that's starting to get nice and caramelized and because those are on the bottom they didn't brown too fast sometimes so it's had time for the potato to cook on the inside and still develop color on the outside and they finished at basically the same time. Hopefully that made sense. Basically I put the potatoes in about 10 to 15 minutes before I put the chicken in so it allows them both to cook around the same time. There we go it's not burnt but it is nice and cooked crispy perfect. I am starving so I put some hummus on here. To build your Greek hot plate or in this case I should call it a Greek bowl we're going to add in some rice, a lot of the roasted potatoes, a bunch of different veggies, that tzatziki sauce, the chicken, the hummus, some extra cucumbers, some olives, some feta and then you just sort of mix that all up and enjoy it and it is delicious full of protein full of variety and just a great one to try out. So as you can see eating healthy doesn't have to be boring in fact I think there are so many fun and exciting and delicious recipes out there that I would definitely define as healthy. Now everyone has their own definition for healthy but for me it's a variety it's a balance it's using real ingredients and nourishing ingredients. All right so all these flavors together makes a really delicious meal and you can use all these parts throughout the week in different ways so you can make all different kinds of meal bowls you don't have to make everything even if you just made the hummus I think that would be a win. So just have fun with mixing and matching veggies and sauces and protein and grains and make yourself some healthy meal bowls. All right my family is starting to hoard around me and they're ready to eat so I'm gonna end this video right here. Thanks for watching guys! Before I end this video I want to remind you guys to go check out Train Well. I meant everything I said about this app. You can get 14 days free using my link in the description or scanning the QR code. I absolutely love it. It's so easy to use and a great way to get kick-started on a new fitness routine in this new year. All right I'll see you guys next week in my next video. Thanks so much for watching!