January 20, 2020
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  • 5:53 pm The First Lady Unveils Childhood Obesity Task Force Action Plan
Healthy Meal Prep | Menu 3

Welcome to another episode of Meal Prep Made
Easy. Every week this month, I’m sharing a brand new meal prep menu that you can prepare
on Sunday so you’re eating well all week long. Remember that all of these tasty recipes plus
shopping lists and lots of tips and tricks are available in my Meal Prep Made Easy Cookbook.
All of the details are in the description box below. We’re kicking off today’s menu
with my awesome slow cooker Lentil Chili. I love this – it’s perfect for Meatless Monday,
it’s really easy because the slow cooker is going to do all of the work. So for this recipe
I am going to get started with lots and lots of beautiful veg. I’ve got some onion, some
yellow bell pepper, some red bell pepper and some finely chopped carrot. I’m also going
to be adding some minced garlic and some minced jalapeño. Obviously an optional step; feel
free to leave the jalapeño out. Next, I’m going to be adding some dried lentils. I’m
using green lentils in this recipe but feel free to use whatever lentils you have on hand.
I’m also going to be adding some canned kidney beans that I’ve just rinsed and drained. Lentils
and kidney beans are loaded with fibre and are so good for you. For my liquid, I’m adding
some vegetable broth, some diced tomatoes and some crushed tomatoes. Then I’m just going
to season this up with some beautiful chili spices. So I’ve got some chili powder, some
ground cumin and some garlic powder. I’m going to finish this all off with some salt and
pepper, give it a good stir and then set my slow cooker on High for 3 hours. You could
also cook this low and slow for 6 to 8 hours – totally up to you. Once the chili is ready,
I like to finish all of this yumminess off with some freshly chopped cilantro. Team,
this is good stuff. This is good and good for you. Loaded with fibre, loaded with nutrients,
great for lunch, great for dinner. This chili can be served immediately, stored in the refrigerator
for 3 or 4 days or in the freezer for up to 3 months. Next up on today’s menu I”m making
some incredible Mushroom Stuffed Zucchini. Now, what’s cool about this recipe is that
it can be made completely meatless like I’m doing or you could could do it with some ground
beef or ground poultry instead of the mushrooms. Now, I’m getting started with some beautiful
zucchini and all I’m going to do is cut off the tops and cut them in half. Then we’re
just going to dig out these seeds and the great part is that we are not going to discard
them. We’re actually going to add them to our stuffing. I’m going to arrange my zucchini
on a parchment lined baking sheet and then get to work on my filling. So I’ve got a frying
pan heating up on the stove and to that I’m going to add a little bit of oil. Once my
oil is hot I’m going to add some onion and cook those until they’re nice and soft. Next
I’m going to add some garlic, wait until it’s fragrant and then I’m going to add my mushrooms.
These are going to shrink a lot as they lose their water. And don’t forget to add your
zucchini pulp in too. And we’re going to hit this pretty generously with salt and pepper.
I’m going to sautee all of this yumminess for 10 or 15 minutes or until all the moisture
has evaporated. See – there’s a whole lot less mushroom than there was before but what
there’s a lot more of is flavour. Then we’re going to remove it from the heat and let it
cool for 5 or 10 minutes. Now that my mixture is cooled, I’m going to add some bread crumbs,
some beautiful parmesan cheese for flavour and 1 egg that I’ve whisked together really
well. This is going to help our stuffing bind together. Now that our filling is mixed we
are going to start stuffing our zucchini. And then I’m just going to hit each of these
with a good drizzle of Arrabiata sauce which has a little kick to it. Honestly, any tomato
sauce will do. And then we are going to finish each of these lovely little zucchini boats
off with another little bit of parmesan. I’m going to bake these beauties at 400°F for
between 20 and 25 minutes. And then I’m going to finish them off with a little more parmesan
cheese and some freshly chopped parsley. These make for a nice hearty main dish and they
also happen to be packed with nutrition. I like to eat them for dinner or take them to
work for lunch. I always love to have some cooked quinoa in my fridge because it makes
a really healthy side dish and also, a really tasty snack. But today I’m taking my quinoa
from here to here by adding some delicious fresh veggies. So I’m heating up some oil
in my saucepan and to that I’m going to add some finely diced onion. When my onion begins
to soften I’m also going to add some minced garlic. Next up, we’re just going to add our
quinoa and our veggie broth. Watch out – we’re going to create a good amount of steam. I’m
going to bring this mixture to a boil and then turn my heat down to low, cover it and
simmer my quinoa for between 15 and 20 minutes. Once the quinoa is cooked through I’m going
to turn the heat off completely and stir in some beautiful cherry tomatoes that I’ve just
cut in half and some fresh baby spinach. And it’s going to look like a lot of spinach at
first but have no fear it will wilt down to very little spinach and then it will look
like it just belongs there. I’m going to season it up with some salt and pepper and there
you have super nutritious, really delicious side dish that is ready to eat. This will
last in your fridge for between 4 and 5 days. We’re continuing on today’s vegetable train
with some Roasted Sweet Potatoes. I love oven roasted sweet potatoes. They’re so incredibly
flavourful and delicious. All I’ve done is peeled them and cut them into cubes. And then
I love adding red bell pepper and red onion to my sweet potatoes because it actually adds
to the sweetness. I’m going to drizzle these with olive oil, a little bit of garlic powder
and some salt and pepper and get these in the oven at 400°F for about 30 minutes. You
want to make sure to stir them once or twice during cooking so they don’t stick to the
bottom of the pan. This is really, really good wrapped up in a tortilla or you can serve
it with a fried egg for breakfast. It makes the best breakfast hash ever. You can store
them in the refrigerator for 4 or 5 days. For lunch this week, it is all about my really
simple three Bean Salad. I’m getting started by mixing up a really simple dressing for
this salad. I’ve got some olive oil and to that I’m adding some red wine vinegar and
some Dijon mustard. Dijon mustard helps keep it all together. We’re going to whisk all
of this deliciousness together and then we are going to build our bean salad. In this
case I’ve got some kidney beans, some chickpeas and some green beans. Now I’m using some canned
green beans but feel free to steam your own green beans if you have the time. That actually
makes this even better. To add some colour and some crunch to this salad I’m also added
some green bell pepper, some red bell pepper and some finely diced red onion. Now, if you
have any important meetings this week, feel free to leave that onion out. It’s totally
fine. And the we are just going to dress this with our lovely dressing, some salt and some
pepper and we’re just going to toss. The longer this gorgeous beans sit in this dressing,
the happier they are going to be. And I’m just going to load this salad into some jars.
I love bean salads for lunch. They’re so filling. Full of fibre, full of protein. You can store
them in the refrigerator for 4 or 5 days. Now it’s time to talk breakfast and this week,
that means my Blueberry Apple Yogurt Parfaits. And these all start with my amazing blueberry
vanilla applesauce. Let me tell, once you’ve nailed this recipe, you’re going to want to
make this every single week, I promise you. It all starts with some apples. And all I’m
going to do is just chop around the core. I am leaving the skins on. First of all, it
adds some nice colour to your applesauce. It also adds a lot of fibre. To my pot I’m
just going to add a drizzle of water, a squeeze of lemon juice and then an abundance of gorgeous
fresh blueberries. We’re also adding a little bit of pure vanilla extract. And off this
goes to the stove. Oh, and when it’s done it looks a little something like this. It
is nice and soft and really easy to blend using an immersion blender. You can leave
that as chunky or as finely pureed as you like. And all we’re going to do is let that
cool before we build our parfaits. We are just going to divide our yogurt evenly in
5 jars. And then we’re going to add a nice drizzle of this incredible applesauce. And
then you can really sprinkle it with whatever toppings you want. In this case, I’m just
using some crunchy granola that I had on hand but you could definitely do this with some
buts if you wanted to. Some chia seeds would be great. I can’t get enough of these because
they’re just so pretty. They can be stored in the refrigerator for up to 5 days and they
make the perfect breakfast on the go. For our snack this week I am whipping up one of
my very favourite dips. It’s my Green Goddess Dip and I love it because it is packed with
beautiful, fresh herbs. Now, every time I use the word herbs on this channel I get a
ton of comments about the right way to pronounce that word. Herbs, herbs, tomato, tomato – whatever
you prefer 🙂 So I’m starting off with some gorgeous fresh herbs. In this case, I’ve got
some parsley, some dill, some tarragon and some chives. Feel free to use whatever combination
of leafy herbs that you love. I’m going to hit this with some minced garlic and a good
drizzle of olive oil to help it all come together. And then I’m going to give it a few pulses
to help blend it up before I add the rest of my ingredients. So now we are going to
add some lemon juice to brighten up all those flavours. I’m also going to be adding some
crumbled feta cheese and some Greek yogurt. On goes the lid and I’m going to blend this
all up until it’s nice and smooth. And when you’re done, look at this ridiculously yummy
dip. It’s so green and beautiful, perfect with veggies. You could even spread it in
a wrap. It would be amazing. This dip will last in the fridge for up to 5 days. And that’s
it folks meal prep is complete! I really hope you’ll give some of these tasty recipes a
try and if you do, be sure to Tweet or Instagram a photo because you know I love seeing what
you’re coming up with in your very own kitchens. And don’t forget that all of these amazing
recipes are available in my Meal Prep Made Easy eBook. All of the details are in the
description box below. And finally, if you haven’t already, be sure to SUBSCRIBE because
there’s lots more meal prep where this came from!

Randall Smitham



  1. Hobbit Rabbit Posted on January 16, 2016 at 10:39 pm

    (starts to drool)…..

  2. Aurelia Mayo Posted on January 16, 2016 at 10:41 pm

    Amazing video, as usual outstanding! and FYI the way you pronounce "herbs" sounds like music to muy ears!!!! It is perfect anyway you choose.

  3. Julie Papanastasiou Posted on January 17, 2016 at 12:04 am

    I'm definitely going to cook all of these beautiful and yummy meals!!! 🙂

  4. Rachelleski Posted on January 17, 2016 at 4:00 am

    Thank you for the plant based meal prep! I have been watching your videos for over a year now and I always tell my friends about my cooking guru 'domestic geek' : ] Love the fun, professional attitude

  5. JAIRO FEIJOO Posted on January 17, 2016 at 4:19 am

    I love you channel!!!!!!!!!!!!! Try to cook quinua but sweet… in Peru we also cook it as a dessert!! … quinua, milk and vainilla for breakfast!!!! … you can also blend it with strawberry and milk or any fruit you want! , it's a great breakfast or mid morning snack for kids!

  6. Glitter Nails Posted on January 17, 2016 at 5:39 am

    There is no meal that you make that isn't perfection. I wish I had your kitchen talents. My husband would be much happier lol.

  7. Melissa Gattoni Posted on January 17, 2016 at 9:53 am

    Definitely one of my favourite meal prep so far! XOXO from a Chilean fan living in Melbourne Australia 🙂

  8. janejessie Posted on January 17, 2016 at 11:34 am

    Just made the quinoa – delicious!!!

  9. Mr & Mrs Hollywood TV Posted on January 17, 2016 at 12:28 pm

    Yum – trying some of these TODAY! Thanks a bunch 🙂

  10. Schildi09 Posted on January 17, 2016 at 2:19 pm

    I have your vegetable chilli on the stove right now!
    It smells amazing and it's a really great recipe for students. 🙂

  11. Kanokon Premsri Posted on January 17, 2016 at 3:10 pm

    Thank you for sharing. I love your amazing meals. <3

  12. Imacakeoholic Posted on January 17, 2016 at 4:33 pm

    I dont understand how EVERY SINGLE one of your recipes just looks phenomonal.. Like- I want to make it all instantly.. insane! THANKSS!

  13. Caroline Trevis Posted on January 17, 2016 at 5:07 pm

    These seem good but would be super expensive for me 😩
    Ready made meals are cheaper since I can't afford all these herbs and vegetables and other stuff

  14. Samwild88 Posted on January 17, 2016 at 5:45 pm

    everything's beautiful and delicious. thank you

  15. joann Harper Posted on January 17, 2016 at 6:57 pm

    can I ask the speed on your food processor plz

  16. Chaos x 7 Posted on January 17, 2016 at 9:50 pm

    I'm obsessed with your videos. They are beautifully filmed and edited and are filled with so many inspiring ideas! Can't wait to make all these. Thanks for sharing 🙂

  17. NapturalButtafly Posted on January 17, 2016 at 10:27 pm

    towards the end of last week I was trying to figure out what to eat this week…I meal prepped in this video. I love the recipes and even had enough to take to my parents house. Thanks girlie;-)

  18. Fernanda Tansini Posted on January 17, 2016 at 11:05 pm

    More of "Inspired Entertaining" please!!!

  19. Debb 90 Posted on January 18, 2016 at 12:45 am

    They all looked really good and easy. I love the fact that the are all meatless. Amazing ideas, thank you. 🙂 ♡

  20. rockchicn Posted on January 18, 2016 at 2:59 am

    love everything! more vegetarian please!

  21. firesideav Posted on January 18, 2016 at 4:53 am

    YOU ~ ROCK ! !

  22. Natalie Justice Posted on January 18, 2016 at 12:43 pm

    I've struggled with the Taste of quinoa. I've read you should boil quinoa the rinse to remove a soapy taste, but your recipe doesn't call for this step. Does this recipe cover that issue?

  23. Rachel Sweets Posted on January 18, 2016 at 7:47 pm

    Looks good thank you

  24. KBELLE522 Posted on January 18, 2016 at 9:57 pm

    Everything looks amazing

  25. GlitteryCassie Posted on January 18, 2016 at 10:32 pm

    So much food ideas! Now I just need some motivation!

  26. Ivria Honi Posted on January 19, 2016 at 6:59 am

    i just love love loveee thisss

  27. Miriam Musanovoa Posted on January 19, 2016 at 5:20 pm

    Thanks for this (ALMOST) vegan meal prep! No meat at all! Wonderful. <3

  28. Alexandra Kritzman Posted on January 19, 2016 at 7:43 pm

    just made the zucchini boats, & they were a hit with both me AND my boyfriend. this series has been incredible & helped us eat so much healthier. Thank you!

  29. Scarlett Small Posted on January 19, 2016 at 8:16 pm

    Wow, these recipes are amazing! What size jars do you use for the blueberry yoghurt parfaits? 🙂

  30. Armetrice Brannon Posted on January 19, 2016 at 9:31 pm

    thanks so much for making a video with more vegetarian recipes!!!!!! you are awesome!!!!

  31. Haena Lee Posted on January 19, 2016 at 9:44 pm

    I love the creativity in your videos! Keep it up!

  32. mysonruns Posted on January 19, 2016 at 10:33 pm

    I made the chilli on Saturday & tonight I'm making the zucchini boats!

  33. Aireya León Hernández Posted on January 20, 2016 at 2:31 am

    I love your veggie recipes! They are so inspiring!

  34. Melody Holt Posted on January 20, 2016 at 4:52 am

    Yum! So motivational to eat healthy. Can't wait to make them all.

  35. ckrtom2 Posted on January 20, 2016 at 10:26 am

    You channel is so professional and visually stunning yet accessible and casual. I wish my food prep and cooking was as tidy and flawless as everything you do seems to be…

  36. Max's Best Bootcamp Posted on January 21, 2016 at 5:39 am

    Love the zucchini boats! I think you forgot the bacon crumble over the vegetarian chili 🙂

  37. Ankita Chandola Posted on January 21, 2016 at 3:27 pm

    Hi, can i ask you 1 question, i was just curios to know which stainless steel pan are u using in dis video…

  38. Юлия Антоненко Posted on January 21, 2016 at 6:55 pm

    I love your meal prep so much!!!!

  39. lynn kavanagh Posted on January 22, 2016 at 5:14 am

    GREAT RECIPES! I love green goddess dip! I can't wait to try your recipe!

  40. Violeta Ivanović Posted on January 23, 2016 at 6:26 pm

    What if I do not have in my country lentils? Can I substitute them with something else, or not?

  41. Haby Baradji Posted on January 24, 2016 at 8:32 pm

    I love you ! thank you ! dont stop you video please .. xoxo

  42. Ratherbejaded Posted on January 25, 2016 at 10:05 am

    What is the name of the funnel you use to put stuff in your mason jars? And do you know where I can buy one? I really need one of Those!

  43. MizMagnoSalsa Posted on January 25, 2016 at 12:06 pm

    I made the roasted sweet potatoes. So yummy. Now my house smells of onions. Any ideas on how to get rid of the odor now? Also would it help to soak the onions in water prior to slicing and cooking? Great recipes. Thanks.

  44. Dorte Linde Posted on January 25, 2016 at 1:55 pm

    Thank you so much for your delicious recipes. I love your meals cause they´re perfect for my family. Greetings from Denmark 😉

  45. Heather P Posted on January 26, 2016 at 2:28 am

    I made the mushroom stuffed zucchini for dinner tonight. So good! Thanks for the recipe.

  46. Liz La verde Posted on January 27, 2016 at 12:09 am

    you cook real healthy food. Thanks for sharing.

  47. nathie kupfer Posted on January 27, 2016 at 7:46 pm

    I was sitting on my bed ready to sleep and then I made the mistake to watch your video. Now i am hungry and I cant wait to try these gorgeous recipes 🙂

  48. thersa Posted on January 27, 2016 at 10:32 pm

    luv that ur incorporating more vegan options!!! thaannnksss!!

  49. TheOrchidFan Posted on January 28, 2016 at 6:42 pm

    YEIH for a completely vegetarian meal prep! Awesome- keep that coming! 🙂

  50. Lívia Kizli Posted on January 28, 2016 at 10:56 pm

    This is so amazing! I love this video so much, you're so talented! Thank you!!!!

  51. 1024specialkay Posted on January 28, 2016 at 11:30 pm

    oh man, all these dishes look amazing!

  52. Olga Bohórquez Posted on January 31, 2016 at 2:34 pm

    Hello ! I love your channel ! I just don't understand something. You're always using either chicken sauce or vegetable sauce (I'm not sure about the name. It looks like brown water) with almost every recipe. Where can I find this ? What it is exactly ? Thanks in advance!

  53. Amanda Cleveland Posted on February 5, 2016 at 5:24 pm

    Thank you so much for this video I will be trying all of them.

  54. MayooriM Posted on February 6, 2016 at 9:12 pm

    You are amazing. Thank you for sharing your passion with us.

  55. Jake Ridley Posted on February 7, 2016 at 11:00 pm

    Are zucchinis just courgettes

  56. JMF Posted on February 8, 2016 at 1:06 am

    Hey, what is the measurement for "1 bag" of lentils? I have 340g bags.

  57. Nicole Smith Posted on February 8, 2016 at 11:38 pm

    I'm a new sub and I am enjoying ur videos.. I'm starting to meal plan

  58. Fatima AL.sawad Posted on February 19, 2016 at 5:07 am

    Where I can get the same food containers?? They look amazing

  59. nevroth Posted on February 20, 2016 at 3:40 am

    I just wanted to say that you've literally changed my life. I've always been in a cooking rut, only doing what I know and always wanting to include more veggies. What's more, I didn't like cooking much at all (now realize having the right tools is key, I got myself a nice cutting board and new, good knives). I found your channel a few weeks ago and last week got the nerve to do most of these recipes (only adding a lil chicken sausage to the zucchini) and all I can say is WOW! It wasn't so bad at all, though I did split it up into a few days, but I had great food for over a week. I love eating vegetables, and now I feel I CAN. I don't just have to have a single veggie side dish, but a whole plethora of veggies, ALL WEEK LONG!! Thank you so much for these videos. I'm actually inspired to cook more, just because of how delicious and ACHIEVABLE healthy eating is.

  60. Jamal Landry Posted on February 22, 2016 at 6:32 am

    Love your videos, I watch them repetitively. Question, do you mince your own garlic or do you buy it minced? If bought, which brand do you recommend?

  61. NayNayBugg Posted on February 22, 2016 at 4:16 pm

    food looks great and you said herbs the right way the first time. don't listen to everyone else. tomato/tomaHTo LOL

  62. Shyann J Posted on February 23, 2016 at 1:33 am

    I love your meal prep made easy recipes…. you have so many amazing ideas and you make everything look so pretty….you are by far one of my favorite chefs on this site….your recipes are so different from what I'm used to seeing….i also love how u add how much time it will last in the fridge so we dont have to google it lol…thank you so much for all the awesome recipes:)

  63. Amelia Rawsome Posted on February 23, 2016 at 8:58 pm

    +The Domestic Geek I made the vegetarian chili in my crockpot on Saturday. It is the best chili I've ever had! I'm still eating it, I even had it for breakfast today with Mexican cheese and an over-easy egg on top. Super delicious! I think the lentils should be soaked a few hours ahead of time, personally..they were a bit crunchy still after 5 hours on high. The second time I reheated it they were a much better texture, more soft. Thanks for an awesome and healthy recipe that I can eat for breakfast, lunch, or dinner!

  64. Emily Gray Posted on February 28, 2016 at 3:37 am

    These are awesome! I've been looking for meal prep menus that don't consist of just chicken, broccoli, and quinoa every day! Thank you so much!

  65. Sabtaygri Posted on March 19, 2016 at 9:06 pm

    Please consider offering a printed book of future Meal Prep Made Easy.  I purchased/downloaded ebook from Etsy and it has been printing FOREVER using lots of paper and colored ink!  Would be willing to pay more for printed copy (of course).  Thanks

  66. Ranaziah Williams Posted on April 3, 2016 at 6:08 pm

    The breakfast you made looked delicious I wanted one so bad with my blueberries addiction it's like aargh

  67. tazeem Posted on April 23, 2016 at 10:00 pm

    Fantastic episode! Thank you so much 🙂

  68. María Paz Domínguez Posted on June 1, 2016 at 9:08 pm

    All your recipes have garlic, which is great, but I can't have much of it.

  69. Veronika Cee Posted on August 7, 2016 at 2:08 am

    Hi … Going to try these recipes.. They seem super easy.. Hubby is vegetarian and I'm not but with ur recipes that I've seen today… Girl you have saved me!! Hubby is bored with what I've been cooking and I was stressed out not knowing what to cook for him anymore… Thank you for posting these vids..

  70. Kelsie B Posted on September 16, 2016 at 1:27 am

    This is one of my favorite meal prep videos I've seen so far! I love vegetables and I love quinoa and I want to make everything I can without dairy from this video

  71. Bhargavi Chavda Posted on January 10, 2017 at 7:03 am

    Where can I buy tomatoes in jar? Also where do you buy green lentils from? I love your videos. They make my mouth water, specially the vegetarian ones as I am a vegetarian!!

  72. Kai Ling Posted on January 10, 2017 at 4:00 pm

    Could you make some recipes suitable for diabetic people pretty please?? Love your recipes!

  73. HarrodsFan Posted on January 11, 2017 at 3:13 pm

    Thank you for all these delicious healthy recipes! My request is can you make us some of your famous American pies one day please!

  74. Michael Sorenson Posted on January 25, 2017 at 8:24 am

    hi…im kinda late to the party…but i bought your ebooks…i made meal plan 3….i cant believe it! i made apple sauce…lol…it turned out great…my husband and i love the food its awesome…im excited to try the next meal plan…we'er going for #5…let you know how it goes..

  75. Michael Sorenson Posted on January 25, 2017 at 8:26 am

    btw…my name is ceci…im using my husbands domain…:)

  76. Rita Ovalle Posted on January 25, 2017 at 9:47 pm

    I am making these recipes for my meal prep this week but I have a question how many Zucchini boats per person?

  77. Maria Posted on January 26, 2017 at 4:42 pm

    Do you purchase or make your vegetable broth? If you make it how is it done? Could I use the liquid from a can of beans as veggie broth?

  78. DJ Layla Orton Posted on January 28, 2017 at 2:31 pm

    I would love to see u make vegetable soup

  79. Rosie Gutierrez Posted on January 29, 2017 at 3:48 am

    what brand of quinoa do you buy

  80. Biffy M Posted on February 22, 2017 at 8:08 am

    I just found your channel two days ago and I've already made 8 of your recipes! Your channel is fantastic!

  81. Anna Musumeci Posted on March 14, 2017 at 7:32 am

    Wow. While looking for recipes for the Mediterranean Diet, I found your youtube channel. I love it! I just started watch your meal prep videos. Cannot wait to try the recipes. 🙂

  82. KEKE Posted on March 23, 2017 at 5:54 pm

    Everybody knows that u pose to season lentils at the end of the cooking process smh. These ppl just making videos giving everyone false information

  83. Maria Landeros Posted on June 12, 2017 at 12:31 am

    Just made the parfait. It is delicious!😊

  84. Alexa Ofelia Posted on September 11, 2017 at 3:01 am

    how can i make that incredible looking apple/blueberry sauce without an immersion blender? would just mashing it work?

  85. Paloma Healing Posted on November 10, 2017 at 11:55 pm

    As a great cook, all I needed was some good ideas, since I love everything..Im not picky😆Thanks for sharing….

  86. Paloma Healing Posted on November 11, 2017 at 12:04 am

    Loved your green dip and of course your Apple, blueberry breakfast parfets….

  87. Nelda Fairley Posted on December 30, 2017 at 7:26 pm

    Herb is a man's name. so it's pronounced Erb!

  88. Alexa Rivera Posted on January 8, 2018 at 6:05 pm

    What size of jars do you use?

  89. Katie Lotson Posted on January 22, 2018 at 6:41 am

    I am so glad I have found your channel!! We are trying this out this week. I am so glad to be out of my cooking rut, using healthy fresh ingredients, and having a simple shopping list. Thank You!!!

  90. Katie Jarvis Posted on March 12, 2018 at 1:17 am

    I’ve watched probably 10-15 of your videos now and I’m just realizing I have no idea what your name is?

  91. runbutterflyrun Posted on May 13, 2018 at 8:18 pm

    What if I don't have a slow cooker? How do I habe to cook the Chili in a normal pot?

  92. Chanda Harkins Posted on September 18, 2018 at 7:30 pm

    You put so much hard work into your channel. You are amazing!

  93. Donna Noe Posted on October 30, 2018 at 8:25 am

    Wow. All of it looks amazing! I love your channel.

  94. Manish Das Posted on March 19, 2019 at 6:01 pm

    Divine, Incredible!

  95. Elizabeth Somoza Posted on April 10, 2019 at 2:25 am

    My favorite YouTuber

  96. Psireen Barrett Posted on June 11, 2019 at 6:04 pm

    This look's so good and healthy

  97. PancakesPusheen ! Posted on June 13, 2019 at 11:09 pm

    wow, all of it looks amazing!! love your channel

  98. Narges Seidi Posted on August 9, 2019 at 12:28 am

    thank you so much for your wonderfull recipe