Eat Well For Less New Zealand Season 5 Episode 2

Silver Screen Global

🎬 Thank you for watching Silver Screen Global We’re not just here to bring you the best web dramas — we’re also part of a powerful wellness network for men that cares about your performance both on screen… and in the bedroom.  😓 Feeling low energy, struggling with drive, or finishing too fast? You're not alone — but you don't have to settle for less.  💪 Discover the power of pure Himalayan Shilajit — a natural testosterone booster trusted by thousands of men to restore stamina, energy, and confidence in intimacy.  👉 Check it out here: https://shorturl.at/DzNxh  #drama #tvseries #movielover #filmcommunity #englishdrama #watchnow #mustwatch #cinema #tvshows #seriesaddict #hollywood #netflix #primevideo #hbo #streaming #actor #actress #filmlife #movienight #movietime #dramalover #filmreview #moviereview #screenplay #director #onset #dramaseries #thriller #romancedrama #crime #detective #tvdrama #binge #bingewatch #episodic #moviefan #movietrailer #comingsoon #moviemagic #behindthescenes #filmmaking #tvaddict #classicdrama #newrelease #internationaldrama #englishmovies #tvseriesjunkie #bigscreen #dramaobsessed #mustsee

Transcript

00:00Do you think we could pull off a slo-mo shot?

00:04Slo-mo's my middle name, let's go baby!

00:07Chef Michael Van Dielsen and food educator Ganesh Raj are back.

00:12Well, well, well, it's the scene of the crime.

00:16Taking over Kiwi kitchens.

00:18Oh! My second!

00:21Boosting nutrition with banging recipes.

00:24He loves it!

00:27That was good!

00:28Through highs.

00:29Magic has been made.

00:31Nailed it!

00:32And lows.

00:33I won't eat that.

00:34That did not work out.

00:36While saving hard-earned cash.

00:38How much do you think we can save this family?

00:4010k.

00:41Whoa!

00:43We delve into what's in our food.

00:45Can you please give me the skinny on skins?

00:47And give the public their say.

00:49I can't taste that much, to be honest.

00:52To show us we can all...

00:53I love my job. It shows.

00:55Eat well for less.

00:57Ganesh!

00:58Tossie wants something to eat!

01:02In this episode...

01:03Don't wanna cook?

01:04Nah.

01:05The takeaways have taken over.

01:07Don't be silly.

01:08And mum's the one left picking up the slack.

01:11What I want for us to cook healthy food.

01:14With a desperate need for change.

01:16I feel that Vinnie is eating himself to death.

01:19Mike and Ganesh give it everything they've got to kickstart the transformation.

01:24Taste.

01:25From their cooking.

01:26It's the best.

01:27Yeah!

01:28Take that!

01:29Take that!

01:30Will the guys get everyone in the kitchen?

01:33Man, this is beautiful.

01:34Singing the same song.

01:36Can't believe it.

01:37You two get cooked a curry.

01:39Smash that!

01:41Start the staff.

01:44In ōtara, Tamaki Makaurau, Auckland, lived the New Tama Whānau.

01:50In Ōtāra, Tamaki Makaurau, Auckland, lived the Nūtama whānau.

02:08My name is Vinny Nūtama.

02:11I'm Whunuiwean, born and raised Ōtāra.

02:16Vinny met his wife Seppa in a story of modern love.

02:19Online on Bebo.

02:21That's showing our age right now.

02:24It was everlasting love on a discontinued app.

02:2813 years later, here we are.

02:32Seppa is a dedicated youth worker in Ōtāra,

02:36and Vinny is an alternative education teacher at a local college.

02:40See you later.

02:42The couple are heavily involved in their church,

02:44where Vinny is also a worship pastor.

02:46They both work long hours giving back to their community.

02:51My father passed away when I was around 11 from heart failure.

02:58Vinny is well aware that his father passed away four years younger than Vinny is now,

03:03and he's highly motivated to change.

03:06Within the past five years, I've lost about 50 plus kgs.

03:11I'm actually pre-diabetic at the moment, so I'm borderline diabetes.

03:18Yeah, we need, like, extra help in that area.

03:22Reality check.

03:25Hmm.

03:26Like, if I'm looking at my husband's eyes, I think if I knew how to cook just simple healthy meals,

03:33I believe my husband would want to be where he is.

03:35That's really heading home for me right now.

03:39Yeah.

03:41But there is someone in the house trying to make more nutritious meals.

03:47Vinny's mum, Tosi.

03:50Sometimes I try to cook healthy, especially lots of veggies.

03:55Mm.

03:56Tosi is also mum to 17-year-old Vita.

04:00I think I'm going to end up the same as my brother.

04:04Oh.

04:05Morning, mum.

04:06Go and make you some breakfast.

04:08You know I'm fasting.

04:10Usually we don't have breakfast.

04:13Out that door, straight to work, on an empty stomach.

04:17And then by the time it's lunchtime, oh boy.

04:21In this area, fast food joints outnumber fresh food outlets by approximately 10 to 1.

04:28And both Vinny and Seppa buy lunch every day.

04:31Not only for themselves, but also for the rangatahi or youth they mentor.

04:36Sometimes she's messaging me.

04:39Hon, can you send me $30 for lunch?

04:42Some kids might want some food too.

04:44Let us pray.

04:45Father Galway, thank you.

04:46I think what we want to learn from Mike and Ganesh

04:49is just how to be more wise in spending and in cooking.

04:54Also be a positive role model for my brother, Vita.

04:57Yeah, more time together in the kitchen rather than the drive-thru.

05:01I'm ready for change.

05:03No more takeaways.

05:05Let's go.

05:06Bye.

05:07To help get the new tamas on a healthier, tastier track, Chef Michael Vandielsen and food educator Ganesh Raj, the biggest hearts in food TV, have landed in Otara.

05:22You ready for this?

05:24Always ready.

05:26He wasn't ready, because Ganesh is laser-focused on the mission ahead,

05:32starting with observing the New Tumma's shopping habits from a distance

05:35to get an honest look at what's going in their trolley every week.

05:40We have the New Tumma family.

05:42Let's have a look.

05:43Let the investigation begin.

05:48Vegetable section, I wonder what they'll get.

05:50Good place to start.

05:51Now, let's skip this whole part.

05:53They're going straight past it.

05:55No, they're not.

05:57They're getting you some salmon.

05:58Why get that? We can have fish and chips.

06:00She's got to be joking. Is she joking?

06:02I don't think.

06:05Want some chicken nuggets?

06:06Chicken nuggets.

06:07Three packs of already processed chicken.

06:09Is it chicken?

06:10Ah.

06:12This is for my charming.

06:14First real dish we've heard.

06:17First real food we've seen.

06:19Ah, yes, my feed.

06:22Oh, bro.

06:24Don't do it, bro.

06:25There we go.

06:29Yes.

06:30I'm scared for them.

06:31Noodles.

06:32Noodles.

06:32That's your favourite noodles.

06:34You and Rita.

06:35Oh, no, not the noodles.

06:36Mmm.

06:38That's one packet.

06:39There's plenty.

06:41Well, hang on.

06:41That's two.

06:43Michael.

06:44Yeah.

06:44Noodles, noodles.

06:45Four packets.

06:46Michael.

06:48Oh, look.

06:49We need that secret burger sauce.

06:51You will love that day.

06:54Can I get these?

06:55No.

06:55Say no.

06:56Good honour.

06:57Oh.

06:58Yes.

06:58Is this what happens with these guys?

07:01I mean, Sipa's trying to say no, but, you know, rubber arm.

07:05Look, we've seen enough.

07:06We can't help this family.

07:08Don't let Ganesha's delightfully offbeat humour fool you.

07:12Shall we guys bring them?

07:13Yep.

07:13They live for this.

07:16Hi.

07:17Hey.

07:19Hey.

07:19How are you today?

07:21How's it going?

07:22So what is this?

07:22Your weekly shop?

07:24Pretty much a week, yeah.

07:25A week.

07:25Those noodles are Vito's breakfast, lunch, and dinner.

07:29My little brother.

07:30There is a lot of deep fried.

07:31Mm-hmm.

07:33Not very healthy.

07:34And there's more.

07:35Look at those guys.

07:36Tony, eh?

07:38Look at this guy, Tony.

07:39He's making cash.

07:40Yeah.

07:40He's making cash off all of you.

07:42He only eats salads.

07:43Hey.

07:44No, just joking.

07:46I've got some potatoes.

07:47Yeah, that's the vegetable.

07:48Okay, so potatoes.

07:49Potatoes is the vibe.

07:50Anything green, does that enter the vibe?

07:53Oh.

07:54We do have a piece of chicken.

07:55Wait a minute.

07:56There's mum's stir-fry.

07:57Oh, mum, you're keeping the good stuff.

08:00I always want them to eat healthy.

08:03That's why you called us.

08:04That's it.

08:05That's right.

08:06Nobody calls us for fun.

08:08All right, let's go home.

08:10Let's have a closer look.

08:11Okay.

08:12I'm feeling, I guess, a little disappointed that I thought that that was good food.

08:19Wasn't expecting to be caught out like that.

08:22Happy that they're here to come and help us.

08:29It's time to pick apart what's going on with the Newtama's weekly food intake.

08:33What does it feel like to see all the food laid out like this?

08:42There's a lot.

08:43It looks very yum, but at the same time it looks very confronting.

08:48There's so much processed food.

08:50There is so much salt.

08:52To me, this doesn't look like food.

08:53To me, this looks like I've fallen into a really bad place with food.

08:58And it's the sheer lack of vegetables that are on the table, that's another major concern.

09:05This looks like chicken.

09:06This looks like chicken.

09:07It says it's chicken.

09:08It's only 51% chicken.

09:10Mm-hmm.

09:11Half less chicken.

09:13We've got to go through some numbers with you.

09:15So, your total spend at the supermarket today was $395.

09:21But wait, there's more.

09:22We have $360 in eating out every week.

09:26But wait, there's even more.

09:29Your total takeaway spend per week is $770.

09:35So your total combined spend is $1,525 per week.

09:40You run that out over a year, that's $79,304.

09:45Wow.

09:46A lot.

09:47That's shocking.

09:49I can't believe it.

09:50Now, the minimum amount that a family of your size, age and location needs

09:54for your dietary requirements is $416 per week.

10:00$416.

10:02Sounds better.

10:04That's right.

10:05What happened to whole food in the family?

10:08I guess the line between real food and processed food, it was a bit of a blur.

10:14Do the two of you love her cooking?

10:16Yes, we love it.

10:17Absolutely.

10:17We love mum's cooking.

10:19Yeah, I think it's time that we start helping out in the kitchen.

10:22For me, the reason why I'm not in the kitchen is because I don't know how to cook,

10:25so I'm keen to learn and to learn from mum and the team.

10:30I love the word team.

10:32You're going to have to be one if you're going to go anywhere with this.

10:35I'm actually pretty diabetic at the moment.

10:38You know, this has been a wake-up call.

10:40We've got to move forward and start making some positive changes around here.

10:44Well done.

10:45That's why we're here.

10:46We're here to help you.

10:47Are we in?

10:48We are in.

10:49Okay.

10:49Let's go.

10:50Let's go.

10:51Let's go.

10:52Go, bro.

10:53Go, bro.

10:53Well done.

10:54I think this is a great start, and I do look forward to the changes that we will make.

10:59What we're eating.

11:06Yes, we are eating.

11:11You know what I feel?

11:12Tell me.

11:12And it's really sad.

11:13Tell me.

11:14I feel that Vinny is eating himself to death.

11:18Tossie is taking all the pressure right now.

11:20The heart's in the right place.

11:21We have to get her out of that kitchen.

11:23And get the younger generation into the kitchen.

11:25And so we have to teach them, A, what fresh food is, and then simple recipes.

11:29Yep.

11:30Fast recipes that work and have lots of flavor.

11:33How much are we going to save them?

11:35I'm going to go $30,000.

11:39I'm going to go $25,000, because that'll be a lot in itself.

11:43I want you to win.

11:44We can do it, man.

11:45$30,000.

11:46That'll be amazing.

11:50Coming up, Swap Week gets off to a rocky start.

11:53I don't like that.

11:54And Mike delivers a sweet and sour dream.

11:57And there might be some left over for tomorrow.

11:59Well, for tonight.

12:00Let's go.

12:09Takeaways have taken over in the Newtama household for themselves as well as the kids they mentor.

12:15Sometimes she's messaging me.

12:17Can you send me $30 for lunch?

12:20Like, $30?

12:21Yeah.

12:22Some kids might want some food, too.

12:24But they're ready for change.

12:26No more takeaways.

12:28So Vinny and Seppa can save for a home of their own.

12:31It's time to leave the nest.

12:36Swap Week has kicked off in Ōtara, Tamaki Makaurau, Auckland.

12:41The Eat Well for Less team have transformed the kitchen with many of the Newtama's go-tos gone.

12:46And many of the snacks and sweets are out, too.

13:08Oh, my gosh.

13:11Oh, wow.

13:12Goodbye to cookie time.

13:14Goodbye to chocolate.

13:16Sorry, Vita.

13:17Goodbye to the noodles.

13:18That is breakfast, lunch and dinner.

13:20I'm disappointed.

13:21Oh, that's going to be hard.

13:23Here's to a better lifestyle, Vinny.

13:25Oh.

13:26I know the road ahead will be challenging, very challenging.

13:29But if we do it together, it will be possible.

13:32I'm ready to face what's coming.

13:39Let the challenge begin.

13:41We're starting with Baby Steps, Vinny's favourite energy drink.

13:46I wake up, I have an energy drink.

13:48Before I go to sleep, I have an energy drink.

13:50We've replaced his drinks with a healthy smoothie made with whole foods that will give sustained energy.

13:55The smoothie has a dose of fruit and veg.

14:00Cheers.

14:00Natural Greek yogurt for protein, calcium and probiotics.

14:04And LSA, a mixture of ground linseed, sunflower seeds and almonds.

14:10Sepa and Vinny are ready for change.

14:12What do you reckon?

14:13But how much change?

14:15It's very fruity.

14:17Yeah, it's a bit tangy.

14:18I don't like it.

14:19I like it.

14:20It's sour and I like sour.

14:22It doesn't have enough sugar in it.

14:24Do I still have to drink it?

14:25This swap is less about saving money and more about introducing new ideas and flavours.

14:33Oh, you can have more on them.

14:35Fingers crossed.

14:45Mate, this family do not know how to cook.

14:49How are you going to teach them the Baby Steps?

14:51I'll have to start from the beginning.

14:53I'll have to start by showing them how to cut a vegetable.

14:56Hi.

14:59How are we?

15:00Good, thank you.

15:01Welcome.

15:01Thank you, thank you, thank you.

15:04Mike has devised a delicious recipe he hopes will spark Vinny and Sepa's love of cooking.

15:10Look at this.

15:11Isn't this lovely?

15:13Cooking in your kitchen together.

15:14Not too nervous?

15:15I'm a bit nervous.

15:16No need for the nerves, Vinny.

15:19Mike has just the answer.

15:21Arguably one of the most famous takeaways ever.

15:24Crispy, sweet and sour pork.

15:26Sounds yum.

15:27It is delicious.

15:28Let's do it.

15:29I'm ready.

15:29So the first thing we need to do is actually get the pork into the oven.

15:33This will feed...

15:33Using the tip of a sharp knife, make a series of shallow cuts across the skin of the pork

15:38belly.

15:38If you use a sharp knife...

15:39Sprinkle over some salt and rub into the skin along with a touch of oil.

15:44So we just massage all that salt into it, pop it into a tray.

15:47This technique helps create a crispy, puffy crackling.

15:50Easy peasy.

15:51First job done.

15:52Then roast the pork belly skin side up at 200 degrees for around 30 to 45 minutes.

15:58So now we need to start prepping the veggies.

16:00Start by slicing three peppers in half.

16:03This is actually my first time cutting a capsicum.

16:05That's great.

16:06How's that?

16:07Perfect.

16:07Then cut each into smaller pieces.

16:09Yours looks like mine, Vinny.

16:11Doesn't it?

16:11Look at that.

16:12Cut two carrots into small chunks and finally dice an onion.

16:16That's it.

16:17That's it.

16:17Perfect.

16:18Top job.

16:18You cut your first onion.

16:20These are tears of joy.

16:22Don't dump more.

16:23Heat a cast iron pan with oil and gently fry the veggies.

16:26Give that a minute, then add a quarter of a fresh pineapple peeled and sliced into chunks.

16:32Perfect.

16:33Add one small knob of ginger, three cloves of garlic and one can of whole peeled tomatoes.

16:39Cook for a further minute before adding four tablespoons of cider vinegar, three tablespoons

16:44of brown sugar, a pinch of salt and bring it all back to a simmer.

16:48Let that come up to the boil.

16:50Smells good.

16:51Smells great.

16:52Smells like a healthy lifestyle.

16:54You can't talk too much.

16:55We haven't tried it yet.

16:59Cosy, look, Vinny and Super in the kitchen cooking.

17:03What does that feel like?

17:04It feels good.

17:05So happy to see them cooking healthy food.

17:08And when we leave, you've got to be in charge of making sure they keep cooking, okay?

17:13I'm going to be strong.

17:17Okay.

17:17So now we're going to thicken it up.

17:19Mix together a teaspoon of corn flour and a half a cup of water, then stir through.

17:23Look at that.

17:26Whoa.

17:26Looks amazing.

17:28Crispy.

17:29Cut the pork into quarters, then into thick chunks.

17:32Look at that.

17:33Doesn't it look delicious?

17:34Wow.

17:35Add to the sauce and it's good to go.

17:37Mmm.

17:39What do you think Mum and Tevita would think of it?

17:41I reckon they'll love it.

17:43They'll want this over takeaways any day.

17:45Tevita would think this is from the takeaways.

17:47I hope you guys are hungry.

17:50Yeah.

17:53Feast your eyes.

17:56Did you cook that?

17:57Of course, of course.

18:00Garnish with chopped coriander and spring onions, then serve with Singapore noodles.

18:04And a couple of noodles.

18:06At only $5.96 per serve, could this flavour-packed crowd-pleaser with a healthy twist be the start of something beautiful?

18:18Mmm.

18:20Mmm.

18:22Beautiful.

18:22The pork worked out well.

18:25It's good, and those pieces are just hitting the spot.

18:30What do you think, Vita?

18:31Amazing.

18:33And there might be some left over for tomorrow.

18:36No, for tonight.

18:39Would this meal become part of your weekly meal plan?

18:44Yes.

18:45Because I love it.

18:46Can you believe it?

18:50Well done.

18:52How do you feel?

18:53I feel proud that I get to make my family a feed.

18:56I feel like I'm getting emotional, us cooking together and just seeing mum with the smiles on their faces.

19:02Yeah.

19:03I'm so happy.

19:04This is the first meal I taste from their cooking.

19:09It's the best.

19:10Yeah.

19:11You guys, take that.

19:12That's a win.

19:13Take that, y'all.

19:14We're on the road.

19:15Nice work, Michael.

19:16Top job.

19:21Yes.

19:22Smashed it.

19:23They loved it.

19:24It was great.

19:25I tell you, as Swap Week continues like this, this week's going to be a huge success.

19:29Epic.

19:33Coming up, Swap Week has its ups.

19:36Is this going to go on our weekly meal plan?

19:38Of course.

19:39Straight up.

19:40I'm going to check one more then.

19:43And downs.

19:44I wouldn't swap these.

19:46In the New Tama household, cooking fell on Tosie's shoulders.

20:00Come and help me cut the wedges.

20:03Because of Vinny and Sepa's limited cooking knowledge.

20:06I've got to shoot off.

20:07Vincent.

20:07So, to give Mum a break in the kitchen and replace the takeaways, the New Tama's are determined

20:13to make positive changes for their health.

20:16We're ready.

20:16In Ōtara, Tamaki Makaurau, Auckland, the New Tama whanau's week of transformation is

20:25well underway.

20:27Go and make you some breakfast.

20:29Vinny and Sepa skip breakfast.

20:31And then by the time it's lunchtime, oh boy.

20:34Meaning they'll spend money on fast food during the day.

20:37But Ganesh has plans to change that.

20:41Oh.

20:42Ganesh's easy veggie eggy breakfast muffins.

20:45Oh, wow.

20:47Using simple whole food ingredients, these muffins have protein and vegetables that will

20:52help the New Tama's feel full until lunchtime.

20:55I like eggs, I like salt and I like cheese.

20:59Ready to cook together.

21:00Let's go.

21:02First things first.

21:04First, grease a muffin tray with olive oil and finely chop a quarter of a cup of spring

21:09onions.

21:10How do you think I'm doing?

21:11Doing great.

21:12Doing an amazing job.

21:15Distribute a cup of frozen vegetables and the spring onions to the tray.

21:19Well done.

21:20Booyah.

21:21On to the eggs.

21:22Oh, last time I cracked the egg, all the shells went in.

21:25This makes progress, we just keep going.

21:27Crack eight eggs into a quarter of a cup of milk.

21:30Just a bit in there.

21:32Add half a teaspoon each of garlic powder, paprika, salt and black pepper.

21:38How does this work?

21:39And then we...

21:39Give it a whisk.

21:40Whisk.

21:41Looks great.

21:42Want to have a try, have a taste?

21:43After you.

21:46Here comes the tricky pot.

21:47So we're going to pour it in.

21:49Pour the egg mixture into the tray and add a handful of grated cheese on top.

21:54Masterpiece.

21:55Bake at 180 degrees for about 20 minutes or until they're lightly golden.

21:59That was easy, eh?

22:01That was so easy.

22:02Hard and fast.

22:09Hi, guy.

22:09Oh, there you go.

22:11Oh.

22:12And we made it all ourselves.

22:14Looks delicious.

22:17Mmm.

22:18Mmm.

22:18That is good.

22:20Delicious.

22:21Delicious.

22:21So yummy.

22:22Do you like the spring onions?

22:24Yes.

22:24Yeah.

22:24I chopped them up.

22:26Is that true, Zeb?

22:28It's chewing.

22:31They're buying something similar at the bakery for $6.50.

22:34Ganesha's muffins work out to be $2.50 each.

22:38This one tastes better than the one at the bakery.

22:41Is this going to go on our weekly meal plan?

22:43Of course.

22:44Straight up.

22:45Oh, I'm going to take one more then.

22:46Hi, my love.

22:54Like most people, Vinny is partial to a sweet treat.

22:57Guess what?

22:58Oh, what's up?

22:59I don't know if you'll like this.

23:01We're not totally mean, so in the spirit of gradual change, we've swapped Vinny's favourite cookie for a smaller option.

23:10Where's the rest of the cookie?

23:12It's about the portion.

23:13True that.

23:13And it's also slightly cheaper.

23:15They look good.

23:17Hopefully this will be another step in the right direction.

23:20Put light on the chocolate.

23:22I don't like it.

23:24Well, I like it.

23:25Yeah.

23:26I like it because the portion is small.

23:28Stop trying to sell it to me.

23:29I am trying to sell it to you.

23:30To be really honest, no.

23:32I wouldn't swap these.

23:34And I continue to eat it.

23:37So you must like it.

23:39We got there in the end.

23:41Maybe.

23:43If they do choose to swap, it'll be a saving of $2.39.

23:46But if it helps with eating smaller portions,

23:49it's an automatic win.

23:54Biffing a bicky every now and then

23:55will help Vinny manage his ongoing health.

23:58Being pre-diabetic means he has an increased risk

24:00of developing type 2 diabetes,

24:02a disease that occurs when your blood sugar is too high.

24:10Ganesha's visiting nutritionist Amanda Bryan

24:12to get some solid expert advice on what foods we can all eat

24:15to help prevent or manage diabetes.

24:18So Amanda, when I'm out there, people are always asking me,

24:21Ganesha, I have diabetes.

24:23What should I eat?

24:24Hey, I'm not surprised by that.

24:26There are a lot of people in New Zealand living with diabetes.

24:29Roughly around 300,000 people.

24:31But also there's an estimated further 100,000 people that are living with pre-diabetes or at risk of diabetes.

24:39That is not good news.

24:41But give us the good news.

24:42Food is obviously what we love.

24:44So ideally we want to be sticking to those whole foods.

24:48If we look at our plate and we try and set it up by having a line down the middle and on one half,

24:54we're featuring the really colourful stuff, colourful vegetables.

24:57The high in fibre, they are less likely to increase blood glucose levels.

25:03A key part in the prevention or management of diabetes is limiting the amount of glucose or sugar consumed.

25:10But also carbohydrate foods.

25:13So in one quarter of our plate, we're going to have some carbohydrates.

25:17So that's things like our rice, our pasta, our bread.

25:21But also some vegetables are higher in carbohydrates like potatoes, kumara, even corn is quite high in carbohydrates.

25:29Our last quarter there is our protein quarter.

25:32So we can have our animal sources like our beef here, our chicken, our eggs,

25:37and we can have our plant sources like our legumes, tofu as well.

25:41Beautiful.

25:42And we have some breakfast options here.

25:44I know smoothies are a really convenient on-the-go model for people,

25:48but that is something that we really need to be mindful of with diabetes.

25:52Because if we think about it, if we're blending food, that's doing some of the digestion for our bodies

25:57and it can actually make the glucose more absorbable.

26:01So again, if we follow that plate model and we're having vegetables using that as the base of our smoothie,

26:08a bit of protein.

26:10Here we can use our dairy products like milk or yoghurt.

26:14And then we could also use carbohydrate.

26:17We could use some oats.

26:18And to sweeten it, we could just use a little bit of fruit.

26:21And another consideration are our seeds, so our healthy fats.

26:25So it's about having foods in combination.

26:28That is going to help slow the digestive process and lessen that peak of blood sugar.

26:38Coming up.

26:39Do we know what we're doing?

26:40No.

26:41Vinny and Sepper attempt a hearty staple.

26:43I'm feeling stressed.

26:44Yeah.

26:45And...

26:46You ready?

26:47I was born ready.

26:48Ganesh pushes them to the next level.

26:50Pretty nervous.

26:51Don't be afraid.

26:52The curry level.

26:53Got some other from my room back there.

26:55Oh, yeah.

27:07We're in Otara Tamaki Makaurau, Auckland.

27:09Where the new tamas are heading to the end of their eat well transformation.

27:13To save money on takeaways and shifting the cooking from tosi.

27:18Hi, my love.

27:19Hey.

27:20What's for dinner?

27:21After a massive day of work in church ministry, Vinny and Sepper often fall into the convenience

27:26of takeaways.

27:28Morning, hon.

27:29Morning, my love.

27:30But they do have a little time in the morning.

27:34So Mike has devised a hearty and deliciously simple recipe that they can get going in the

27:38morning before they leave for work.

27:40And we've got this bad boy here.

27:42Slow cooker.

27:43Slow cooker.

27:44Leaving the slow cooker to do the hard work.

27:46Mike's slow cooked silverside with green potatoes.

27:50Mmm.

27:51Sounds nice.

27:55Let's go.

27:56Add one and a half kilograms of corn silverside and cover with water.

28:02Add two bay leaves, two tablespoons of brown sugar, one tablespoon of malt vinegar and

28:09one high five.

28:10That's us.

28:11Then sit on low for seven to nine hours or high for five to six hours.

28:16Add one more high five.

28:18Get ready for work.

28:20Have a great day, my love.

28:21You too.

28:22By the time they get home, the silverside is tender and the water is full of savoury flavour.

28:29Mmm.

28:30Smells good.

28:31It's ready to be used for a simple homemade sauce that includes one of Mike's favourite

28:36ingredients, Dijon mustard.

28:39And this is going to be for our amazing sauce.

28:42For the sauce, bring two cups of the braising liquid to a low heat.

28:46Mmm.

28:47Dissolve a tablespoon of corn flour with two tablespoons of water and combine with a tablespoon

28:53of the Dijon mustard.

28:55Woo!

28:56Then check in with each other.

28:58Do we know what we're doing?

28:59No.

29:00Feeling, uh...

29:01I'm feeling stressed.

29:02Yeah.

29:03Hopefully enthusiasm overcomes the nerves.

29:06That looks good.

29:07Great job.

29:08For the green potato mash, roughly chop four large agria potatoes.

29:15Cover with water and bring to the boil.

29:17Then let simmer until tender.

29:21Mash in two tablespoons of butter and season to taste.

29:27Then fold in two finely sliced spring onions and one cup of defrosted peas.

29:33That's all veggies.

29:34Yeah.

29:35So you're a chef all along.

29:38Chef's my middle name.

29:40Meal then.

29:42Slice the silver side and it's ready.

29:46Wow.

29:47And at only $6.46 per serve, if it makes it to the weekly meal plan, it'll be a long-term

29:53money saver.

29:54Nice.

29:55Yep.

29:56And way healthier than takeaways.

29:58Made by yours truly.

30:00Oh.

30:01Yes.

30:02Wow.

30:03Dig in, guys.

30:04Dig in.

30:05Thank you very much, Vincent.

30:10Very nice.

30:11Tastes nice.

30:12Mashed potatoes.

30:13Spot on.

30:15So yummy.

30:16So delicious.

30:18Hey.

30:19Mm.

30:20So nice.

30:21Is this going to be part of our weekly meal plan?

30:24Of course, Vincent.

30:26Yes.

30:27Yep.

30:28Can't wait to have this more often.

30:31Yes.

30:32Definitely going on the plan.

30:33Enough said.

30:34So happy.

30:35Burgers are a favourite takeaway for the new tamas and they also regularly buy burger sauce.

30:46So we wanted to give the great New Zealand public their say on what makes the best tasting

30:51burger sauce.

30:52To do that, we've popped in to meet the good folks at Communities Feeding Communities, who

30:56offer emergency food support for people in need.

30:59We're putting five well-known brands to a taste test.

31:06What makes a good burger sauce is the pickly taste.

31:09This is something that's thick and creamy.

31:11Not too oily.

31:12To tell you the truth, I've never eaten a burger sauce in my life.

31:15So this will be a first for me.

31:18First up is a Kiwi classic.

31:20To me, this tastes like a takeaway sauce.

31:27Nice, thick, creamy, salty.

31:29It's not too oily.

31:30It's got a lot of pickles in it, which I love, and it's very creamy.

31:33It's the first burger sauce I've ever tasted.

31:36It's the best one so far.

31:37Yeah.

31:38Mmm.

31:39That's a good start, but how does the cheapest option compare?

31:44To me, it's not as nice as the other one.

31:46Well, I really like my pickles and it's not as pickly as the other ones.

31:49No, it's not pickly.

31:50Too spicy.

31:51Not a fan.

31:52The next brand is twice the price of the previous, so will that mean double the flavour?

31:57To me, this was much more bland.

32:00I just don't think it's something I'd put on my burger.

32:02It's probably my third least favourite out of three tastes.

32:07Maybe this supermarket-owned brand can lift the game.

32:11This one looks like burger sauce.

32:13Yeah.

32:14Definitely more creamy.

32:15Quite a bit of flavour.

32:17Doesn't feel oily.

32:18No.

32:19I think that's my favourite so far.

32:21And finally, can the most expensive brand steal the win?

32:25Oh!

32:26It doesn't taste or feel like burger sauce.

32:29Yeah.

32:30Really vinegary.

32:31Yeah.

32:32Definitely more watery.

32:33It's just quite bland, isn't it?

32:34So which burger sauce do our good sorts think is the best?

32:39And the winner is...

32:41Oh!

32:42We've got that.

32:43You called it.

32:44We've got that one in our food at home.

32:45You knew it.

32:46Yeah.

32:47I've got that one at home too.

32:48Yeah.

32:49The top spot goes to the middle price range brand, Watty's Burger Sauce Classic.

32:53I suppose it shows that the most expensive product is not always the best product.

32:58So it's good to shop around.

33:00Back at the Newtummers, the guys have something big planned.

33:08plant. You're up next Ganesh. I am. Yeah but when you think about it by this time of the week

33:14they should be a bit more upskilled. Yeah they should but are they skilled enough for what I've

33:18got in store for them? Good luck sir. You ready? I was born ready. Let's go. Good. Ganesh wants to

33:27build Vinnie and Seppa's kitchen skills. Have you made a curry before? No. But change is hard and

33:34this is a massive step up for any home cook. Today I want to share a dish with you guys

33:40that my grandmother and my mother used to cook. Ganesh's Tamil style chicken coconut curry with

33:46raita. Cool. I love curry. Let's get into it. You guys ready? We're ready. We're ready.

33:54First up Vinnie's making the marinade. Go Vinnie. From scratch. Pretty nervous. Don't be afraid.

34:00Don't be afraid. Add one teaspoon of garam masala. Garam masala is a combination of between

34:078 to 12 spices that Indians always have on our shelf and it's great for a marinade. It works really

34:13quickly. Add one teaspoon of turmeric powder and one tablespoon of yogurt. Cut 500 grams of chicken

34:21thighs into bite-sized pieces and add a teaspoon of salt and stir through. While Vinnie's focused on

34:28that, Seppa's going to make the curry paste. And it becomes the base of all the flavour for when

34:33that bad boy goes in. Hungry already. And to make your life easier, we're going to use this nifty

34:38machine. Add three garlic cloves. And then peel it off. Peel a decent sized piece of ginger.

34:46Peel and quarter one large onion. And chuck the whole thing in. Add two teaspoons of curry powder.

34:53Mmm. One teaspoon each of cumin and coriander powder. Don't get too crazy. And half a teaspoon of

35:01chilli powder, if you like heat. And then of course we have our good friend garam masala. Garam masala

35:06is like the base flavour. One teaspoon of garam. Pour in two tablespoons of water to help it all bind together.

35:12Mmm. Spicy. Vinnie can taste this on the spoon and see what's going on. Not yet, not yet, not yet, not yet.

35:24Don't freak him out so early. I'm kidding. To make your life even easier, I want to give you

35:29this little gizmo. Oh, wow. Yeah. Oh, thank you. Thank you team. Thank you very much. Well, this is a new member to our family.

35:36Hey. And lo and behold, you've made a paste. Marinated chicken. Check. Spice base. Check.

35:46Here's the next part. We're going to put some oil in the pan and we're going to fry aromatics.

35:53Heat sunflower oil in a large pan over a medium heat. Add one teaspoon of mustard seeds. See how it's

36:00popping? Yeah. Releasing flavour. Oh, it's like popcorn. Add six to eight curry leaves, then add the curry paste.

36:08All right, this is good. So we're going to spend a little bit of time, five minutes or so.

36:15I love curry. I hear you make a very good curry. I already know this one's going to be better. And

36:22you know the good thing is? You're not cooking it. Gently add the marinated chicken and fry for five

36:29minutes until slightly browned. Marriage made in heaven. Pour in a can of tomatoes and cook a further

36:34five minutes until the sauce thickens. Man, this is beautiful. Add one cup of coconut milk and an

36:42optional quarter cup of fresh cream for richness. Then some salt to taste. This will take 10 to 15

36:48minutes of a simmer. Finally, the cucumber raita, which is a side dish often served alongside spicy

36:55meals to help cool your palate. Grate half a cucumber. Just a little bit of salt in there.

37:01Half a cup of our yogurt. Cumin from before. Just a little hint. This looks amazing. To make life easier

37:09on you, we're going to use frozen vegetables. Just mix it through for me, Vinny. Mix it through for me.

37:15Chicken curry is dancing with the vegetables. What he said. At only $5.38 per serving, let's hope it makes it

37:23on to their growing list of recipes. Ohhhh. Oh, I feel so happy. Got smaller from my room back there.

37:33The moment of truth. That's good. That's really good. It's delicious. I love it.

37:47Oh, it tastes so delicious. Can't believe it. You two can cook a curry.

37:56Feel the flavours sparkling in my mouth. I'm like, wow.

38:01It's way better than our takeaways, to be honest.

38:03Oh, there's a slight egg.

38:07Is this dish going into your weekly rotation of dishes?

38:11Definitely. Yes.

38:13Definitely. So all you have to do now is keep it up.

38:16We can do it. We can do it.

38:18You're going to have to, because Tossie's not cooking anymore.

38:23That was great. Yeah, it was.

38:25You know what I love the most? Is that you've got all those veggies in there,

38:28and they don't even notice them. Right? It's as if they never had a problem with veggies,

38:33they just weren't eating them. Right.

38:44It's the end of swap week, and time to find out if the newtummers are ready to ditch the takeaways

38:49for a healthier and cheaper meal plan. And to find out who won the savings bet.

38:55I'm going to go $30,000. I'm going to go $25,000. I want you to win.

38:59You know, we're asking a lot. It is a lot, but you know what? They have to change for their health.

39:10How are you guys feeling after this whole week?

39:12I'm feeling amazing.

39:13We're feeling great.

39:14And happy.

39:16My confidence in the kitchen has grown rapidly.

39:20For me, the best part was having my husband by my side and going through the steps together.

39:25I am so proud of them. Thank you, Vincent, for doing this. Yeah.

39:32So this week you have eaten a huge amount of different types of foods that you wouldn't normally have.

39:38Tell me about the dishes that you had. What did we start with? Crispy, sweet and sour pork.

39:43That was delicious.

39:44Mmm. Beautiful.

39:47We had a good time cooking that one. Mum was super happy.

39:50So yummy. Compared to the takeaways, how do you feel about them now?

39:55We're not going to get that anymore. That's for sure.

39:58What about the veggie, eggy breakfast muffins?

40:01They were very delicious and easy to make.

40:04Do you like the spring onions?

40:06Yes. I just like them.

40:07What's great is there were vegetables in there.

40:10That's it.

40:12And then we slowed things down with the silver side.

40:15Oh, I love it. It really tastes beautiful. There's no taste.

40:18Mashed potatoes. Spot on.

40:21I really enjoyed the green mash. I've never had mash with the peas inside it.

40:25And of course, finally, the chicken curry.

40:28In all honesty, that was my favourite dish, was the curry.

40:30Mmm.

40:31Yeah, I loved it.

40:32For myself, just seeing it all unfold, it's a dish that I could continually make.

40:38Man, this is beautiful.

40:40So shall we see if we've saved you some money?

40:42Yes, let's do it.

40:43Yeah.

40:45Who loves cookies?

40:48What did you think of the cookies that you had?

40:52I didn't like it. It just didn't taste the same.

40:55But here's what you've got. Two benefits.

40:57The first one is a saving of almost $2.40 for the same quantity of your big one.

41:08But here's the best part.

41:09You had less cookies.

41:11And so this was about you still having your treat, but portion control.

41:15But what do you say?

41:16Is this a swap?

41:18Yes, it's a swap.

41:20We won!

41:22Hold him to that, eh?

41:23Yes, I will.

41:25Now, Vinny, usually in the morning when you get up,

41:28what is the little can of stuff that you drink?

41:30Don't say the word.

41:31And this time you were given another drink to try.

41:34What was it?

41:34It was a smoothie.

41:36I didn't really like it, but I know that there's other ways or other ingredients that

41:43you can add into it, which will make it extra nice.

41:46Okay, well, it was a beautiful smoothie made with all homegrown ingredients.

41:52You can see carrots, bananas, milk.

41:55Spinach.

41:56Spinach, a little bit of yogurt.

41:59It costs $1.66 more.

42:02But let's talk about health.

42:04Would you swap this out?

42:07Pay a little bit more for the sake of health?

42:09Yes.

42:10Yes.

42:10Keeper.

42:12Fresh food.

42:12So, do you remember you were spending $79,304 per year?

42:20With all the swaps that you would take and the ones that you wouldn't,

42:24you get a saving of about five bucks a week.

42:26Then there was a whole bunch of stuff that was processed and unnecessary,

42:31and some of it we didn't even know what it was, right?

42:35So that's about $215 worth of stuff that we're going to get rid of.

42:39Now, we're not meanies, so eating out was quite a big figure.

42:43So we've halved that figure.

42:44That's down to $180 a week.

42:47However, your takeaways was out of control.

42:50So we've taken $620 out of what you're spending,

42:54which leaves you still $150 a week to spend on takeaways.

42:58So if you do all of these things, do the swaps, cut the dining out in half,

43:04take away that money from the takeaways,

43:05you'll save per week $1,020.

43:10Just over $53,000 a year in savings.

43:14Yeah.

43:17I think it was just out of hand.

43:20That amount of money on takeaways a week is disgusting,

43:24but I'm happy with how we are now and our future.

43:28It's a new page.

43:31You've turned it.

43:33It's a new book.

43:35We'll be able to use it towards our rangatahi that we take out.

43:40We can use it towards our house that we're going to be saving for.

43:43Why don't you get Vita in?

43:45Because we've got to talk to everybody as a family.

43:48Vita, come on.

43:50Welcome, welcome to the table.

43:52So are we going to commit as a family together to save $53,000?

43:59Yes, we are.

44:01You are?

44:02Yes.

44:03Be responsible for each other.

44:05Each other.

44:06All right.

44:06And when you see those fast food places, you just keep on driving.

44:09Can we do it?

44:10Yes, we can.

44:12All right. High five.

44:13Well done.

44:13High five.

44:14Good job.

44:15Yeah.

44:19Well done, Ganesh.

44:22What a win.

44:22That felt great.

44:24That was some big savings, huh?

44:25Yeah, wasn't it?

44:27All right.

44:28Tossie, you all right?

44:29Thank you very much.

44:30Perfect.

44:31Can we get you anything else?

44:33Yes.

44:34I want some food.

44:35I'm hungry.

44:37Please?

44:39Vinnie!

44:41Tossie wants something to eat!

44:49Tossie wants something to eat!

Category

Transcript

Recommended