Guys, help us out, why is chicken sous vide so bad? its the worst of the worst, why can t we get it right? We get everything right but this is really, really bad. ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my 2nd Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * https://www.amazon.com/shop/sousvideeverything ************************************************** * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef s Knife : http://amzn.to/2lwnIHQ Chef s Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher s Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2DeQTnd Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Steamed mussels pack an incredible flavour, and along with saffron flat breads you have a delicious and healthy lunch that can be made in minutes. Fast food, but with a touch of class. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. #GordonRamsay #Cooking Gordon Ramsay s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP Follow Gordon: Text him: +1 (310) 620-6468 Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay If you liked this clip check out the rest of Gordon s channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword"

FINAL episode of the Bento Box series! Healthy vegetarian lunch! Tasty vegetable chips, tabouleh, & healthy mac and cheese bites! ★ SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch ★   NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: http://www.mindovermunch.com Watch the full Bento Series Playlist here! http://bit.ly/2hxQJiw BENTO SERIES INFORMATION In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like. STUFF From this video: ► Bento Box: http://amzn.to/2kNTkYw ► Baking Rack: http://amzn.to/2hEwIqE ► Breville Food Processor: http://amzn.to/2jRsMSn VEGGIE-PACKED MAC & CHEESE BITES Ingredients 4 cups elbow pasta, cooked 1 tsp olive oil 3/4 cup onion, chopped 1 cup butternut squash, cubed 1 cup carrot, chopped 1 cup cauliflower, florets 1/2 cup vegetable broth 1/2 cup milk 1 tsp salt 1/2 cup shredded cheddar cheese 1/4 cup shredded swiss cheese 1 egg 3 Tbsp + 2 Tbsp bread crumbs, divided 1 Tbsp parsley, chopped 1 Tbsp parmesan cheese Procedure In a large pot, sauté onions in olive oil over medium heat until translucent. Add butternut squash, carrot, and cauliflower to the pot with enough water to cover. Bring to a boil, turn down to a simmer, and cook until fork tender, around 10 minutes. Drain water and transfer cooked vegetables to a food processor. Preheat oven to 400°F. While vegetables are still warm, add broth, milk, salt, and shredded cheddar/swiss cheese, then process until extremely smooth (a few minutes). Toss elbows in sauce to coat. Add a lightly beaten egg and 3 Tbsp of bread crumbs and mix to combine. Transfer mixture to a sprayed mini muffin tin. Combine the additional 2 Tbsp bread crumbs with chopped parmesan and parsley. Sprinkle this topping on top of the mac muffins. Bake muffins for 20 minutes, until browned on top and sides. Allow to cool to the touch before removing. ROOT VEGETABLE CHIPS Ingredients 3 cups (600g) root vegetables, sliced thinly, ~1/8” thick (beets, turnips, parsnips, etc.) 2 tsp coconut or olive oil 2 Tbsp fresh rosemary, chopped 1 tsp onion powder 1/2 tsp garlic powder 1/4 tsp salt Procedure Preheat oven to 375°F. Toss thinly sliced veggies with oil and spices. Transfer to a baking rack on top of a baking sheet, or directly on a baking sheet lined with parchment and sprayed. Don’t overlap the chips! Cook 20 minutes, flipping halfway if you’re not using a rack. If they aren’t browning, cook an additional 5 minutes. Sprinkle with salt and allow to crisp while cooling. Enjoy! TABBOULEH Ingredients 1 cup bulgur wheat, cooked & cooled 1 garlic clove, diced 2 lemons, juiced 1 cup parsley, chopped 1/4 cup fresh mint, chopped 2 roma tomatoes, chopped 1 cup seedless cucumber, diced 4 green onions, chopped 1/4 tsp salt & pep, to taste 3 Tbsp extra virgin olive oil Procedure Toss all ingredients together to combine. Season to taste with salt & pep. Chill and enjoy! ♫ Music from this episode: Your Look, Alex Arcoleo Mind Over Munch Team: Alyssia (instagram.com/mindovermunch) Christian (twitter.com/christianlopetz) Joe - film/editing (YouTube.com/MegaByteFilms) Nadia (instagram.com/mc-haiku) ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯

Just needed to put this out there for everyone, I have a lot that I want to accomplish this year. I m over the sickness and ready to kick some ass! LET S DO IT! WrecklessEating: https://www.youtube.com/user/WrecklessEating ErikTalks on ITUNES!: https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 SUBSCRIBE TO ELECTRIC TALKS! https://www.youtube.com/channel/UCi2-V1w39B_DQYAe099K19A MY PODCASTS ON SOUNDCLOUD! https://soundcloud.com/eriktheelectric MY TRAINING ROUTINE! https://www.youtube.com/watch?v=dZQFROfCaBU **ONLINE COACHING AND APPAREL** http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan **CHECK OUT MY PATREON!** https://www.patreon.com/ErikTheElectric **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ (Also, feel free to follow my social media!) “How do you not end up fat, while doing these challenges?” Check out THIS video https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video https://www.youtube.com/watch?v=p8EJNYguz4c Facebook: www.facebook.com/ErikTheElectric Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric Strava: Erik”TheElectric”Lamkin GamerTag: ErikTheElectric *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “Tears Don’t Fall PART TWO” - Bullet For My Valentine **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0 "The Downfall of us all" - A Day To Remember "End of the world" - Escape the fate "Faithless" - All That Remains

This is a special moment. We all agreed, this was by far the best brisket we ever ate in our lives. We are totally speechless on hold good this brisket was. It was by far, the best or the best. This was a 62hrs cook, 3 hrs smoked on my Camp Chef Smoker Pro. We sous vide it at 140F with Joule from Camp Chef. We put it in the water bath and we did not touch it until it was time to eat. The brisket was never turned or moved from its original place. We hope you enjoy this awesome experience had with this amazing brisket. Please subscribe and comment below. Give us suggestion on what to cook next. Give us a thumbs up so we can keep doing more sous vide videos. Thanks for the support and we appreciate you watching our videos. PS. This brisket was cooked at 145F not 140F ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my 2nd Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * https://www.amazon.com/shop/sousvideeverything ************************************************** * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef s Knife : http://amzn.to/2lwnIHQ Chef s Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher s Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2DeQTnd Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek s Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook Watch Last Week s Episode of Dinner Live Here: http://bit.ly/2kJT60N More Easy Dinner Recipes: http://bit.ly/1RRcTWs 3 Stuffed Veggie Recipes: http://bit.ly/2k9eT2y 3 Stir Fry Recipes: http://bit.ly/2jKOtFL Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Dinner Recipes: http://bit.ly/2hzVBFv Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: http://amzn.to/2qTillc Website: http://bit.ly/InspiredEats Facebook: https://www.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek/ Purchase my eBooks here: http://bit.ly/ShopEats Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle *NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBook Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook Soup Made Easy: http://bit.ly/SoupMadeEasyeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipes Meal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6 Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12 Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18 Tortilla-Crusted Tilapia Servings: 4 Calories: 363 1.5 lbs tilapia, sliced into strips 3 cups tortilla chips, crushed (7oz) 1/2 cup flour 1 tsp ground cumin 1/2 tsp chili flakes 1/2 tsp smoked paprika 1 tsp garlic powder 1 lime, zested 3 eggs On a large plate or a wide-mouthed bowl, whisk together flour, cumin, child flakes, smoked paprika, garlic powder and lime zest. Set aside. In another wide-mouthed bowl, beat eggs. Set aside. Place crushed tortillas on a large plate. To encrust fish, take one strip at a time and lightly toss it in the flour mixture. Next, dip the fish into the eggs, then finish off my coating it with the crushed tortillas. Place fish stick on a well-greased baking sheet. Continue coating remaining fish. Bake at 350ºF for approximately 12-15 minutes, or until fish is cooked through and tortilla crust is lightly golden. Serve immediately or store in the refrigerator for up to 3 days. *If you prefer, you can pan fry the fish on a large skillet over medium-high heat. Enjoy! Maple Dijon Salmon Servings: 4 Calories: 330 4 salmon fillets, 4-6oz 1/4 cup maple syrup 1/4 cup Dijon mustard 2 garlic cloves, minced salt and pepper to taste oil In a large bowl, whisk together maple syrup, mustard, garlic and a drizzle of oil. Season with salt and pepper to taste. Coat salmon with mixture and allow to sit in the refrigerator for 15-20 minutes. Place fish on a lined baking sheet and bake at 400ºF for 10-12 minutes, or until salmon is cooked through. Serve immediately or store in the refrigerator for up to 3 days. Enjoy! Cajun Mahi Mahi with Mango Salsa Servings: 3 Calories: 390 For the Mahi Mahi: 1 tbsp oil 1.5lbs Mahi Mahi filets 2 tbsp cajun spice - http://bit.ly/1jmw9c4 For the Mango Salsa: 2 mangoes, finely diced 1/3 cup red onion, finely diced 1 jalapeño, deseeded and finely minced 1/4 cup cilantro, roughly chopped 1 lime, juice and zest salt and pepper to taste Mahi Mahi: On a large cutting board or in a large bowl, sprinkle cajun seasoning over fish. Gently rub the seasoning in. Heat a large nonstick skillet on the stove and add some oil. Add fish and fry on medium-high heat for 2-3 minutes per side, or until fish is lightly golden and cooked through. Do not overcrowd the pan. Fry fish in batches if necessary. Serve immediately with salsa or store in the refrigerator for up to 3 days. Salsa: In a large bowl, toss all ingredients and season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 5 days. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

Bento Box #29! This healthy lunch has homemade bagel bites, carrot fries & a mediterranean salad! For a vegetarian lunch, omit the pepperoni. I can t believe we re so close to the end of the Bento Box series! ★ SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch ★   NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: http://www.mindovermunch.com Watch the full Bento Series Playlist here! http://bit.ly/2hxQJiw BENTO SERIES INFORMATION In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like. STUFF From this video: ► Bento Box: http://amzn.to/2huhKly ► Bento Box Side Container: http://amzn.to/2iNtqPP ► Baking Rack: http://amzn.to/2hEwIqE BAGEL BITES Ingredients 1 mini whole-wheat bagel 2 Tbsp tomato sauce 3 Tbsp mozzarella cheese 4 turkey pepperoni, chopped fresh basil, chopped Procedure Preheat oven or toaster oven to 350°F. Spread sauce on top of each bagel half. Top with cheese, pepperoni and basil. Bake for 5-8 minutes, until bread is toasty and cheese has melted. Enjoy now or later! Best served same day. MEDITERRANEAN QUINOA LENTIL SALAD Ingredients 2 cups quinoa, cooked 1 cup lentils, cooked 1 15 oz can garbanzo beans 1/4 cup kalamata olives, chopped 1/4 cup feta cheese 1/4 cup roasted red peppers, chopped 1/4 cup red onion, chopped 1 cup cucumber, chopped 3 Tbsp olive oil 2 lemons, juiced 1 Tbsp balsamic vinegar 2 garlic cloves, minced 3 Tbsp fresh parsley, chopped 1/2 tsp salt Procedure Whisk together olive oil, lemon juice, balsamic vinegar, garlic cloves, parsley and salt as the dressing. Add remaining ingredients and toss to coate. Season to taste. Enjoy! CARROT FRIES Ingredients 1 lb carrots, sliced into sticks 1/2 Tbsp olive oil salt & pep garlic powder fresh rosemary other herbs or spices you love Procedure Preheat oven to 450°F. Toss carrots in olive oil and spices. Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed). Bake 10-20 minutes, until crisp but beginning to brown. Flip once if not using a baking rack. Lasts 2-3 days but best served same day. CREAM CHEESE DIP Ingredients 8 oz whipped cream cheese 1/2 cup Greek yogurt 2 Tbsp honey 1 Tbsp fresh mint, chopped Procedure Mix all ingredients together until well combined. Sweeten to taste. Serve with fresh fruit! ♫ Music from this episode: Ignite It, Alex Arcoleo Mind Over Munch Team: Alyssia (instagram.com/mindovermunch) Christian (twitter.com/christianlopetz) Joe - film/editing (YouTube.com/MegaByteFilms) Nadia (instagram.com/mc-haiku) ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

Bento Box #28! Healthy vegetarian lunch with a vegan homemade granola bar, vegetable-packed frittata, & carrot salad! Delicious lunch ideas! ★ SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch ★   NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: http://www.mindovermunch.com Watch the full Bento Series Playlist here! http://bit.ly/2hxQJiw BENTO SERIES INFORMATION In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like. STUFF From this video: ► Bento Box: http://amzn.to/2huhKly ► Peeler: http://amzn.to/2iwAELx ► Breville Food Processor: http://amzn.to/2io3q0R FRITTATA FINGERS Ingredients 1 egg 1/2 cup egg whites (or sub 2 additional eggs) 1/3 cup zucchini, diced ¼ cup carrot, diced 1/2 cup spinach, chopped 1/2 cup onion, diced 1 Tbsp flour (oat for GF, or AP or wheat) 1 clove garlic, chopped salt & pep, to taste 1/4 cup shredded cheese Procedure Preheat oven to 350°F. Whisk together all ingredients (except for cheese). Transfer to a loaf pan lined with foil and sprayed. Sprinkle cheese on top. Bake 15-20 minutes, until cooked through and beginning to brown. Allow to cool before cutting into fingers. Lasts 2 days in the fridge. RAINBOW CARROT SALAD Ingredients 3 rainbow carrots (one purple, yellow and orange) 2-3 Tbsp red onion, slivered 1 Tbsp fresh parsley, chopped 2 tsp pine nuts 1 green onion, chopped 1 Tbsp orange juice 1 tsp olive oil 1 tsp honey (or maple syrup for vegan) 1/4 tsp poppy seeds pinch of salt & pep, to taste Procedure Use a peeler to cut “ribbon” slices from the rainbow carrots. Whisk together orange juice, olive oil, honey, poppy seeds and salt & pep, seasoning dressing to taste. Add carrot ribbons, red onion, parsley, pine nuts, and green onion to the dressing and toss to coat. Chill and serve. COCONUT-CASHEW GRANOLA SQUARES Ingredients 1 cup pitted dates 1/4 cup maple syrup 1/4 cup cashew butter 1 cup cashews 1 cup rolled oats 1/2 cup unsweetened coconut flakes pinch of salt (if your cashews are not salted) Procedure If dates are hard, soak them in warm water for 1-2 hours before using so they will blend easily. Preheat oven to 350°F. Blend dates, cashew butter and maple syrup in the food processor until smooth. Stir in oats, cashews, coconut flakes and salt. Press mixture into a square baking dish lined with foil and sprayed. Bake 20-25 minutes, until browned on top. Allow to cool before cutting into squares. Lasts 4-5 days in the fridge. ♫ Music from this episode: Ice Slice, Martin Felix Kaczmarski Mind Over Munch Team: Alyssia (instagram.com/mindovermunch) Christian (twitter.com/christianlopetz) Joe - film/editing (YouTube.com/MegaByteFilms) Nadia (instagram.com/mc-haiku) ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

ErikTalks on ITUNES!: https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 MY PODCASTS ON SOUNDCLOUD! https://soundcloud.com/eriktheelectric MY TRAINING ROUTINE! https://www.youtube.com/watch?v=dZQFROfCaBU **ONLINE COACHING AND APPAREL** http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan **CHECK OUT MY PATREON!** https://www.patreon.com/ErikTheElectric **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ (Also, feel free to follow my social media!) “How do you not end up fat, while doing these challenges?” Check out THIS video https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video https://www.youtube.com/watch?v=p8EJNYguz4c Facebook: www.facebook.com/ErikTheElectric Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric Strava: Erik”TheElectric”Lamkin GamerTag: ErikTheElectric *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “Tears Don’t Fall PART TWO” - Bullet For My Valentine **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0

Popeyes Fried Chicken Mukbang! Watch me eat fried chicken with coleslaw, mac n cheese, jambalaya, and a biscuit. My Equipment Camera: http://amzn.to/2pHXhkd Lens: http://amzn.to/2pf5qeu Microphone: http://amzn.to/2pf4yGQ Lighting: http://amzn.to/2peTERo Follow Me Instagram: http://bit.ly/hyuneeIG @hyunee_Eats Twitter: http://bit.ly/hyuneeTW @hyuneeEats Snapchat: hyuneeEats Facebook: http://bit.ly/hyuneeFB Support my channel Patreon: http://bit.ly/2oWKlmf

Shop the gear in this video (and more) at ProHomeCooks.com ➡️ https://prohomecooks.com/ Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; https://prohomecooks.com/j4JJovL7 ↪️ Knives; https://prohomecooks.com/SwlefxUS ↪️ Small Appliances; https://prohomecooks.com/yqPg9O04 Find recipes and more at our blog 📝 ➡️ https://prohomecooks.com/blogs/all -- SUBSCRIBE NOW: https://www.youtube.com/user/BrothersGreenEats?sub_confirmation=1 Well, what can I say other than, we did it, we freaking did it. We made the biggest soup dumpling, otherwise known as Xiao long bao in the history of this glorious life that we live in. #soupdumpling #giant #dumpling Watch the epic Chinatown tour I did with HellthyJunkfood https://youtu.be/3nAJF3kaFJI Check out HellthyJunkFood on youtube, their channel is dope glorious: https://www.youtube.com/user/HellthyJunkFood Follow Brothers Green Eats Instagram: Brothers Green - https://www.instagram.com/brothersgreen Josh - https://www.instagram.com/youenjoylife/ Mike - https://www.instagram.com/lifebymikeg/ Facebook: https://www.facebook.com/BrothersGreenEats/ Twitter: https://twitter.com/BrothersGreenBK Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. For more brothers green check out http://www.brothersgreen.com/ music provided by youtube: Eastminster by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100719 Artist: http://incompetech.com/ Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192 Artist: http://incompetech.com/

Bento box #27! This healthy pescatarian lunch pairs avocado crab salad with mini waffles, & fruit salsa with homemade cinnamon chips! Easily made vegetarian or vegan. Just 3 Bento Boxes to go in our series! ★ SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch ★   NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: http://www.mindovermunch.com Watch the full Bento Series Playlist here! http://bit.ly/2hxQJiw BENTO SERIES INFORMATION In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like. STUFF From this video: ► Bento Box: http://amzn.to/2kf19pz ► Baking Rack: http://amzn.to/2hEwIqE ► Spiralizer: http://amzn.to/2iwrGOs AVOCADO CRAB SALAD Ingredients 12 oz blue crab crabmeat 1 avocado 1/4 cup red onion, chopped 2 Tbsp cilantro, chopped 1/3 cup cherry tomatoes, quartered 1 tsp olive oil 1 lime, juiced 3 Tbsp Greek yogurt 1/2 tsp salt & pep 1/2 tsp cumin Procedure Mash avocado with a fork or masher. Drain crabmeat and add to avocado, along with all other ingredients. Mix together and season to taste. Enjoy! SPIRALIZED BEET SALAD Ingredients 1 raw beet, peeled & spiralized 1 pear, chopped to matchsticks 1/2 cup gorgonzola 2 sprigs fresh thyme, chopped 1 sprig fresh mint, chopped 1/4 cup pine nuts 2 Tbsp olive oil 1 lemon, juiced salt & pep, to taste Procedure Add all ingredients to a bowl. Toss lightly to combine, seasoning to taste. Enjoy! FRUIT SALSA Ingredients 1 cup strawberries, chopped 2 kiwi, diced 1 cup mango, diced 2 Tbsp red onion, diced 3 Tbsp fresh basil, chopped 1 lime, juiced 1 Tbsp honey/maple syrup pinch of salt, to taste Procedure Mix all ingredients together. Season to taste with salt. Enjoy! HOMEMADE CINNAMON CHIPS Ingredients 2 small tortillas cinnamon coconut sugar cooking spray Procedure Preheat oven to 350°F. Cut tortillas into 6 wedges each. Spray all tortillas and sprinkle with sugar and cinnamon. Flip each piece, spray and add seasonings again. Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed). Bake 15-18 minutes, until crisp but not too brown. Flip once if not using a baking rack. Cool before enjoying! ♫ Music from this episode: Girl 2, Martin Felix Kaczmarski Mind Over Munch Team: Alyssia (instagram.com/mindovermunch) Christian (twitter.com/christianlopetz) Joe - film/editing (YouTube.com/MegaByteFilms) Nadia (instagram.com/mc-haiku) ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

Best Vietnamese Street Food in Bui Vien! → https://www.youtube.com/watch?v=UAUlA1pxQHM Join the notification squad! Click the BELL icon to get updated as soon as a video is uploaded. New video every Wednesday! About This Episode: I live in Saigon, a city I ve come to love in a short time. If you stick to the main tourist areas or main streets, you might be disappointed by the city. My best advice is to get lost in the alleyways. There s always something new to see. About Sonny Side: I’m not sponsored. I’m not rich. I’m just some guy who wanted to make the type of travel videos that I would want to see. This show is completely self-funded so thanks for patiently watching that five second advertisement (and read below how you can support this channel). I am a video director by trade. Each time I travel to a new country I bring a cameraman with me, usually a friend, to shoot as many episodes as possible in a short amount of time (usually a week). The rest of the time I’m working as a video director/videographer in Vietnam and editing the crap out of these videos. Much love and remember, Don t Think, Just Chew. Come say hi on: INSTAGRAM → https://www.instagram.com/instasonnyside/ FACEBOOK → https://www.facebook.com/SonnySideFilmsFan/ - - - - - - - - - - - - - - - - - - - - Support My Channel: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. → https://www.patreon.com/BestEverFoodReviewShow Disclaimer: If you see any factual food errors in my video, please feel free to politely let me know in the comments. I m a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.

Learn how to make a Sloppy Dip recipe! Go to http://foodwishes.blogspot.com/2017/01/sloppy-dip-gi-joe-generally-inspired-by.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Sloppy Dip recipe.

I went to Go Go Curry in Kyoto Japan for their World Champion curry that comes in at over 5 pounds! Then went for some green tea matcha ice cream with GOLD. http://gogocurry.main.jp/english/public_html/ ►Subscribe for more videos about food! http://bit.ly/1hsxh41 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: https://www.facebook.com/strictlydumpling Facebook Mike Fan Page: https://www.facebook.com/mikeychenx Instagram: http://instagr.am/Mikexingchen Twitter: http://twitter.com/Mikexingchen Vine: https://vine.co/Mikexingchen Snapchat: Mikeychenx Periscope: Mikexingchen ~Send stuff at our PO Box! Mike Chen PO Box 610 Middletown, NY 10940 Get tickets to the best show on earth!!! https://www.shenyunperformingarts.org/

Bento Box #26! You ll love the vegan burrito & pasta salad in this healthy vegan lunch! Turn food into art with fruit skewers and celery hummus worms! ★ SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch ★   NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: http://www.mindovermunch.com Watch the full Bento Series Playlist here! http://bit.ly/2hxQJiw BENTO SERIES INFORMATION In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like. STUFF From this video: ► Bento Box: http://amzn.to/2huhKly ► Skewers: http://amzn.to/2iL87lY ► Candy Eyes: http://amzn.to/2iVdQpu SWEET POTATO AVOCADO & BLACK BEAN BURRITO Ingredients 1/4-1/3 sweet potato, cooked (enough for about 1/4 cup mashed) salt, to taste 1/8 tsp cumin 1/8 tsp chili powder 2 tsp salsa 1/4 avocado 2 Tbsp black beans 1 tortilla Procedure Mash cooked sweet potato and season to taste with salt, cumin, and chili powder. Mix in salsa. Fill tortillas with sweet potato mash, avocado slices and black beans. Roll up the burrito tightly and cut in half. Enjoy! CREAMY-CRUNCHY PASTA SALAD Ingredients 2 cups pasta of choice, cooked 1/2 cup coconut milk yogurt (or Greek if preferred) 2 tsp orange juice 2 tsp olive oil 3 Tbsp parsley, chopped 1 1/2 cups grapes, halved 1/2 cup broccoli, chopped 2 Tbsp slivered almonds salt & pep, to taste Procedure Whisk together coconut milk yogurt, orange juice, olive oil, and parsley. Season with salt & pep, to taste. Add pasta, grapes, broccoli and slivered almonds, and toss lightly to coat. Chill and enjoy! ♫ Music from this episode: Red Hot Salsa, Terry Devine-King Mind Over Munch Team: Alyssia (instagram.com/mindovermunch) Christian (twitter.com/christianlopetz) Joe - film/editing (YouTube.com/MegaByteFilms) Nadia (instagram.com/mc-haiku) ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek s Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook This week we re making three incredible stuffed vegetable dinners! Learn how to make portobello mushroom pizzas, chili stuffed zucchinis and Mexican stuffed peppers. More Easy Dinner Recipes: http://bit.ly/1RRcTWs 3 Sheet Pan Suppers: http://bit.ly/1HY7sor 3 One Skillet Recipes: http://bit.ly/1MVornj Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Dinner Recipes: http://bit.ly/2hzVBFv Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: http://amzn.to/2qTillc Website: http://bit.ly/InspiredEats Facebook: https://www.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek/ Purchase my eBooks here: http://bit.ly/ShopEats Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle *NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBook Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook Soup Made Easy: http://bit.ly/SoupMadeEasyeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipes Meal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6 Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12 Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18 Mini Portobello Margarita Pizzas 6 portobello mushrooms, stems removed 1/2 cup tomato sauce or pesto 1 cup mozzarella, shredded fresh thyme basil for garnish toppings of choice (olives, pepperoni, onions, tomatoes, pepperoni, hot peppers, bacon…) oil salt and pepper to taste Preheat oven to 375ºF. Place mushrooms on a greased baking sheet and season with salt and pepper to taste. Bake for 10 minutes. Remove from oven and add toppings tomato sauce (or pesto), mozzarella and toppings of choice. Bake for another 10 minutes or until toppings are cooked through and cheese is melted. Garnish with fresh thyme and basil. *If using bacon or sausage, make sure meat is precooked before using as a topping! Enjoy! Chili Cheese Stuffed Zucchini 4 zucchini 1 lb ground beef 1 onion, finely diced 2 garlic cloves, minced 2 tbsp chili seasoning 1/2 tsp ground cumin 14oz can diced tomatoes 1/2 cup cheddar cheese 1/4 cup cilantro, chopped salt and pepper to taste For the zucchini, cut them in half lengthwise and scoop out the seeds using a spoon. Set aside. Arrange zucchini halves on a non-stick baking sheet and season with salt and pepper. Set aside. In a large saucepan, add ground beef and fry until cooked through. Add onion and zucchini seeds and cook for another 2 minutes. Add garlic, chili seasoning and cumin and cook for another minute. Add diced tomatoes and bring mixture to a boil. Reduce to a simmer and allow to cook until slightly thickened. Season with salt and pepper to taste. If you like a bit of heat, go ahead and add some chili flakes as well. Fill each zucchini with chili. Bake at 400ºF for 15-20 minutes. Top with cheddar cheese and broil for 2-3 minutes. Serve immediately with fresh cilantro or store in the refrigerator for up to 3 days. Enjoy! Taco Stuffed Peppers 3 bell peppers, cut in half and seeds removed (leave green stems on) 1 lb ground chicken 1 onion, finely diced 3 cloves garlic, minced 3/4 cup rice, cooked 1 cup black beans, rinsed and drained 1 cup corn, fresh or frozen 1 can diced tomatoes (14oz) 2 tbsp taco seasoning 1/2 cup cheddar cheese or Monterey jack, grated oil In a large saucepan, on medium-high heat, add oil. Add ground chicken and fry until cooked through. Add onion and cook for another 3 minutes. Add garlic and rice and cook for another minute. Add beans, corn, tomatoes and taco seasoning. Allow mixture to reduce and thicken slightly. Stuff peppers and place on a well greased baking dish. Top each pepper with cheese and bake at 350ºF for 15-20 minutes. Garnish with taco toppings of choice such as sour cream, cilantro and green onions. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

**Feel free to skip the rant at the very end of the video, but I just needed to get that off of my chest as I ve come to a lot of realizations about myself lately. It may be misconstrued as negative, but things like this are actually beneficial for me. As always, thanks a ton for the support from all of you guys and I look forward to kicking some ass this year! ErikTalks on ITUNES!: https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 MY PODCASTS ON SOUNDCLOUD! https://soundcloud.com/eriktheelectric MY TRAINING ROUTINE! https://www.youtube.com/watch?v=dZQFROfCaBU **ONLINE COACHING AND APPAREL** http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan **CHECK OUT MY PATREON!** https://www.patreon.com/ErikTheElectric **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ (Also, feel free to follow my social media!) “How do you not end up fat, while doing these challenges?” Check out THIS video https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video https://www.youtube.com/watch?v=p8EJNYguz4c Facebook: www.facebook.com/ErikTheElectric Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric Strava: Erik”TheElectric”Lamkin GamerTag: ErikTheElectric *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “Tears Don’t Fall PART TWO” - Bullet For My Valentine **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0 "Kim" - Eminem "Home is for the heartless/vice grip" - Parkway Drive "Your body is a wonderland" - John Mayer "This love" maroon 5

Bento Box #24! Easy vegetarian lunch, with a healthy quesadilla, barbeque quinoa, & homemade gummies! Many vegan recipes, too! ★ SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch ★   NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: http://www.mindovermunch.com Watch the full Bento Series Playlist here! http://bit.ly/2hxQJiw BENTO SERIES INFORMATION In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like. STUFF From this video: ► Bento Box: http://amzn.to/2huhKly ► Bento Box Side Container: http://amzn.to/2iNtqPP ► Breville Food Processor: http://amzn.to/2io3q0R ► Gummy Molds: http://amzn.to/2hGgEGC VEGGIE RANCH QUESADILLA Ingredients 1 tortilla 1 oz shredded cheese 1/4 of a red bell peppers, cut into strips 1/4 cup zucchini, sliced 1/4 cup mushroom, sliced 1/4 tsp olive oil RANCH DIP: 1/2 cup Greek yogurt 1 Tbsp milk 2 tsp lemon juice 1/2 tsp onion 1/2 tsp garlic powder 3/4 tsp dried dill 2 Tbsp chives, chopped 1 Tbsp parsley, chopped salt & pep, to taste Procedure Mix ranch ingredients together, seasoning to taste. Set aside. (This ranch is great for dipping veggies, too!) Sauté vegetables in olive oil over medium heat until tender. Spread ranch on tortilla, then add veggies and cheese to half. Fold tortilla in half and transfer to a sprayed skillet over medium-high heat. Cook 4-5 minutes on each side, until golden brown. Enjoy! If packing for later, allow to cool before cutting into wedges. BBQ QUINOA SALAD Ingredients 3 cups (555g) quinoa, cooked 1 stalk celery, chopped 1 red bell pepper, chopped 1 cup (175g) corn 3/4 cup (10g) parsley, chopped 1/3 cup (80g) BBQ sauce (lower sugar) 1/3 cup (85g) Greek yogurt (or coconut milk yogurt for vegan) 2 tsp apple cider vinegar 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp cumin Procedure Mix together BBQ sauce, Greek yogurt, apple cider vinegar, chili powder, garlic powder and cumin. Season to taste and add salt if desired (this will vary based on the type of BBQ sauce you choose). Add quinoa, celery, bell pepper, corn and parsley to “dressing,” then toss lightly to coat. Enjoy! STRAWBERRY MANGO GUMMIES Ingredients 1 cup strawberries, fresh 1 cup mango, fresh 1/3 cup sweetener 2 packages (1 oz, 30g) gelatin, dry powder, unsweetened (use plant-based if you prefer for vegan) Procedure Blend strawberries and mango chunks together in a food processor or blender, and let it run until extremely liquidy and smooth. Strain through a nut milk bag to get only the juice (you should have about 1 cup of juice). You can discard the pulp or save it for smoothies. Add juice and sweetener to a saucepan over medium-low heat. Whisk in gelatin. Heat the mixture for 2-3 minutes, whisking CONSTANTLY until the gelatin and sugar dissolve. If you’re worried it isn’t working, keep going—it will work! Pour mixture into mini silicone molds and refrigerate until chilled (about 1 hour). Lasts 4-5 days in the fridge. ♫ Music from this episode: In The Dead Of Night 2, Julian Emery / Cenzo Townshend / James Irvin Mind Over Munch Team: Alyssia (instagram.com/mindovermunch) Christian (twitter.com/christianlopetz) Joe - film/editing (YouTube.com/MegaByteFilms) Nadia (instagram.com/mc-haiku) ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯

►Read the full blog review of Paste here: https://goo.gl/KtdsCq ►Subscribe to my videos: http://bit.ly/MarkWiensSubscribe ►Camera gear I use: https://goo.gl/mKNy7K Paste Bangkok at Gaysorn: https://pastebangkok.com/ To eat some of the best high end fine dining Thai food in Bangkok, Paste Bangkok is the restaurant to eat at. The restaurant was originally located in the back streets of Thong Lo, but they moved to an updated location at Gaysorn Shopping Centre, located right in the heart of the Ratchaprasong / Siam area of Bangkok. The menu at Paste Bangkok: There are a number of dishes that remain on the menu year round, but the chefs are constantly coming up with new and exciting dishes and changing the menu. You’ll find a mix of dishes with culinary influence from around Thailand, while using high quality ingredients that are herb driven, and balanced to perfection. Prices at Paste Bangkok: Paste is a fine dining restaurant and dishes can range from 500 - 1000 THB depending on the dish you order. They also have a lunch special menu. For prices, expect to pay around 1000 - 3000 Thai Baht per person. Dishes I tried: For this meal at Paste Bangkok, here are the dishes we ate: 1. Ocean trout in an herbal sauce ปลาเทร้าต์น้ำยากุ้ง 2. Southern Thai red spanner crab curry แกงปูจั๊กจั่นปักษ์ใต้กับพริกไทยดำ 3. Southern Thai curry with salt brined chicken แกงไก่กอและ The food was spectacular, and what I love so much about the Thai food at Paste is that the flavors are so incredibly well balanced and complementing of each other. Additional although it is Thai fine dining food, all ingredients are used for a purpose, not just for looks or decoration. NOTE: This is not a sponsored video. I happen to know Chef Jason Bailey and Chef Bee Satongun, since when they first opened Paste in Bangkok years ago. And I wanted to come in to check out their updated location at Gaysorn shopping center in Bangkok. They wouldn’t let me pay for my meal, but it was my personal choice to eat here because I really believe they serve the best fine dining Thai food. Paste Bangkok Address: 3rd Floor, Gaysorn, 999 Ploenchit Rd., Lumpini Bangkok, Thailand Open hours: Lunch from 12.00 pm – 2.00 pm and dinner from 6:30 pm – 11 pm daily Prices: About 1,000 – 3,000 THB per person, lunch special for 1,100 THB per person -- GEAR I USE: Main camera I use: http://amzn.to/2dEL3hv Main lens: http://amzn.to/2e5Lum6 Microphone: http://amzn.to/2dEr9Z9 Gorillapod: http://amzn.to/2epFsQx *These are Amazon affiliate links MY WEBSITES: Migrationology.com: https://migrationology.com/ Get e-mail updates: https://migrationology.com/free-updates SOCIAL MEDIA: Snapchat: @migrationology Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology SUPPORT MY WIFE AND I: Donate: http://migrationology.com/donate/ T-shirts: https://migrationology.com/store/ --