Lunch with Barbie

Club des dames sans bras

2 months ago

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Transcript

00:00So today I'm going to show you how I do my roasted mashed cauliflower as one of the sides

00:13for our healthy balanced meal that Shannon and I are going to have for lunch today.

00:20So first I started by just cutting up the cauliflower, I just took a whole head of cauliflower,

00:25this was a small head of cauliflower but it's enough for the two of us.

00:29Cut it all up, sprayed a little, I can't believe it's not butter.

00:36On the cauliflower I used some garlic salt and I used some Parmesan herb seasoning on there

00:47and a little bit of black pepper and threw it in the oven for about 30 minutes on 425 degrees.

00:56And we just took it out of the oven so it's nice and warm.

00:59And so what I'm going to do now is not burn myself.

01:08I'm going to put it in a bowl here so we can mash it up.

01:15A little bit more, I can't believe it's not butter in there, just for a little more flavor and to add a little moisture.

01:27This is fresh cut pico de gallo, I was lazy and bought it at the store but it's probably about a half a cup here.

01:39So I'm going to mix it up.

01:40I'm going to mix it up.

01:41And then I'm going to mash it up with a fork, if you can see.

01:56It needs a little bit of milk so I'm going to use a good karma unsweetened flax milk.

02:03But I guess you can use any kind of milk, soy milk, rice milk, almond milk, coconut milk, whatever you prefer.

02:13It smells good in here.

02:25It smells amazing.

02:28Chef Boyard Barb.

02:30Sometimes I throw a little fresh grade of Parmesan cheese.

02:40My husband always grills up our chicken and other protein sources for the whole week on Sunday .

02:44So since that was already cooked, I've already cut up and weighed out on our food scale here 4'5 ounces of chicken.

02:58kitchen food scale. I've already done that and warmed up our chicken.

03:17Okay, so we've got our protein source, which is just grilled chicken. Our carb, which is

03:24mashed up cauliflower with pico de gallo. And of course, you need to have some greens with

03:38your meals. So we've got salad for today. And we're going to start with baby romaine. And

03:48sometimes I'll add some spinach or kale. Kale is one of my favorite things.

03:53I've got some cucumbers, which I already took the liberty of chopping up earlier.

04:00We've got some cucumbers, which I already took the liberty of chopping up earlier.

04:21And then I like to sprinkle a little bit of this Perfect Pinch vegetable seasoning on my

04:36salad. I think it just adds a little hint of flavor. And it looks pretty.

04:48And then I've got coconut vinegar. I know Shannon usually prefers balsamic vinegar, but she's

05:00opted to try my coconut vinegar today. And you really don't need very much of this. It's

05:07a little strong.

05:14Voila! We've got a nice, healthy, balanced, delicious meal that we get to enjoy for lunch.

05:24And besides good food, we have good company. So, and by the way, this meal, as you can see,

05:31it only took a few minutes. The part that took the longest was roasting the cauliflower.

05:38But everything else, easy peasy. Until next time, this is Barb with fitnessonarm.com.

05:44And behind the camera is Shannon with ShannonJDoherty.com. We'll see you next time.

05:49We'll see you next time.

05:50We'll see you next time.

05:56Bye.

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