Josh is showing you the meals that he eats to keep himself in shape to someday demolish Gordon Ramsay in a fight. MK # 119
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Closed Captioning provided by Rev
Time Codes:
———————–
Protein Waffles – 1:14
BBQ Chicken Burrito – 6:28
Lomo Saltado – 12:23
Recipe:
———————–
Step 1: Make Protein Waffles
Ingredients
* 1 cup frozen blueberries
* ⅓ cup honey
* ¾ cup rolled oats
* 1 ½ scoops (approx ⅔ cup) Protein Powder
* 2 eggs
* ½ cup greek yogurt
* 5 tablespoons almond milk
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* 1 teaspoon cornstarch
* 1 pinch salt
* Pam
* ¼ teaspoon ground cinnamon
* Melted peanut butter
1) Dump frozen blueberries into a pot and add honey. Turn on high.
2) Add oats and protein powder to a blender and blend. Add egg, greek yogurt, almond milk, baking powder, baking soda, salt and cornstarch.
3) Blend until batter is formed.
4) Pam up a waffle maker and pour ⅓-⅔ cup of the mixture into the waffle maker.
5) Close and allow to cook until golden brown.
6) Repeat steps until you get a stack of waffles.
7) Pour the blueberry honey syrup over the top of the waffles and drizzle with melted peanut butter.
Equipment
* Medium pot
* Silicone spatula
* Blender
* Waffle maker
* Offset spatula
* Plate
* Ladle
* Mini spoon
* Knife and fork for eating
Step 2: Make BBQ Chicken Burrito
Ingredients
* 5 chicken thighs
* Tony Chachere’s
* 1 bottle Stubbs BBQ Sauce
* 2 tablespoons greek yogurt
* 2 tablespoons mayo
* 3 tablespoons white vinegar
* Salt
* Pepper
* 1 cup shredded cabbage
* ¼ cup shredded carrots
* ¼ cup minced onion
* 1 xl tortilla
1) Sprinkle the chicken thighs with the seasonings. Massage it into the chicken with the mustard and oil .
2) Sear on a griddle with some oil, flipping often.
3) While the chicken is cooking, make the slaw dressing by adding yogurt, mayo, and vinegar. season with salt and pepper. Toss in the shredded veggies and allow to it get a big soggy.
4) Chop up the cooked chicken into bite sized pieces. Pour bbq sauce over the top. Toss.
5) Assemble the burrito by grilling the tortilla, adding chicken, slaw, cilantro, brown rice, and pinto beans.
6) Wrap in foil.
7) Cut in half.
Equipment
* Medium bowl
* Tongs
* Griddle
* Medium bowl
* Whisk
* Tongs
* Knife
* Cutting board
* Crepe maker
* 5x spoons
* Foil
* Knife
* Cutting board
Step 3: Lomo Saltado with Roasted Potatoes
Ingredients
* 1 lb red potatoes, sliced into french fry shapes
* 1 tablespoon olive oil
* 4 garlic cloves, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 lb pork loin, sliced into strips
* 1 red onion, sliced
* 3 tomatoes, sliced
* 3 garlic cloves, minced
* ½ teaspoon salt
* ⅓ teaspoon black pepper
* 3 tablespoons soy sauce
* 2 teaspoon minced cilantro
1) Toss the potatoes in olive oil, garlic, salt, pepper.
2) Bake at 425 until crispy and roasted, about 35 minutes.
3) While the potatoes are cooking, start the lomo saltado.
4) Add the pork loin to a hot pan. Sear.
5) Remove from the pan.
6) Add red onion, tomato and garlic to the pan.
7) Allow to soften.
8) Add salt, pepper, soy sauce.
9) Toss in the beef and potatoes and cook thoroughly.
10) Remove from the pan and top with chopped cilantro.
11) Serve alongside the roasted potatoes.
Equipment
* Medium bowl
* Sheet pan with silpat mat
* Silicone spatula
* Large Pan
* White plate