- 5 days ago
This session is all about making breakfast work for your lifestyle. Learn how to meal prep like a pro, create quick and nutritious grab-and-go options, and master time-saving hacks that keep you energized without the morning chaos.
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LifestyleTranscript
00:00All right, good morning, everybody.
00:03Welcome once again to the 2025 Essence Festival of Culture.
00:08I am your host, Whitney Miller, and we are going to have a good time today
00:11eating this delicious food that smells so delicious right here next to me
00:15with Chef Justin Coleman.
00:17Can you give it up for him as he comes on out?
00:19Welcome.
00:21Period.
00:23You got the Brussels sprouts cooking.
00:24I got the Brussels sprouts cooking.
00:25I got the bacon cooking.
00:26Okay, period.
00:27Well, to help you get the cooking going,
00:29well, you don't need help to cook.
00:31Yes, I do.
00:31But I got somebody who knows what they're talking about
00:34when they're talking about food.
00:35Let's do it.
00:35Essence editor, Victoria Umarogi.
00:38Come on out.
00:41Period.
00:42And you're looking good, too.
00:44Right.
00:44Oh, my God, over here.
00:45Wait, wait, wait.
00:46Save me a bite.
00:47Hello, everybody.
00:48How we doing?
00:51It's a packed house.
00:52I love it.
00:52I love to see you.
00:53No, I'm really excited for you guys to be here.
00:55Welcome to Essence Festival as a whole,
00:57but welcome to the food and wine stage.
00:59We're so excited to have you.
01:00There's so many activations.
01:02And for you to be here today to start off this whole weekend,
01:05we're so excited.
01:06So let me ask you, who likes breakfast?
01:08Who really prioritizes breakfast every day?
01:10That's good because, you know, a lot of people like to be like,
01:12I don't have the time.
01:14I'm not a breakfast person.
01:15But breakfast is really like the cornerstone to start your day.
01:18It helps you make sure that you have the energy to get going,
01:20and it will influence how you eat for the rest of the day.
01:23So Justin here, if you guys don't know,
01:26he has a very fabulous establishment in Philly called Bacon Bacon.
01:29Bacon Bacon, yeah.
01:30Bacon Bacon.
01:31And he knows a lot about bacon,
01:32and he knows a lot about really great breakfast.
01:34So we are going to do what today?
01:35You're going to show us some meals, some meal options.
01:39Yes.
01:39That we can do for breakfast at home that are quick
01:41because everybody's busy.
01:42Everybody's got a lot going on, yeah?
01:44And so we're going to see some very quick things that we can prep,
01:47things that we can make on the fly,
01:49and Justin is going to throw down, and I'm going to eat some of it.
01:51So let's do that.
01:52Yes, definitely have to eat.
01:54So tell us what we're making.
01:55Okay, so today we're going to do Brussels sprouts,
01:58scrambled eggs, bacon on top of balsamic glaze.
02:01I know it sounds crazy.
02:02Most people don't think about Brussels sprouts for breakfast.
02:05Most people don't even think about Brussels sprouts
02:06and eggs going together.
02:08But when you try it, you're going to know why.
02:11Listen, I'm open.
02:11I'm open.
02:11I love a good Brussels.
02:12Did anybody else grow up like Brussels sprouts?
02:15Ew.
02:16And then now they're like all the rage?
02:17I love it.
02:18I love Brussels sprouts.
02:19So when you think about breakfast,
02:21you want to think about breaking your fast, right,
02:23because you sleep and you're not eating.
02:25It gives your digestive system time to actually do what it's supposed to do
02:29without constantly feeding, feeding, feeding, and feeding it.
02:32So that's why it's called breakfast,
02:34but it's breaking your fast.
02:36So you want to give the best types of food
02:38to your digestive tract when you're eating.
02:41Brussels sprouts have great benefits.
02:44They have vitamin C, vitamin K.
02:46Vitamin K helps us with our collagen.
02:49It's great in fiber and, you know, black don't crack.
02:53But if we can help ourselves out, you know, collagen is a good thing.
02:57You get that with your Brussels sprouts.
02:58Love that, love that.
02:59We're going to have you, if you don't mind, mixing these eggs.
03:01Okay, okay.
03:02I'm going to have you be a sous chef for a moment.
03:04All right.
03:06I've always waited for a moment like this.
03:09And then in this pan right here, I'm cooking my bacon.
03:12Got it.
03:12Got to have the bacon.
03:13Got to have the bacon.
03:14I mean, breakfast and bacon is synonymous.
03:17But wait, you know what?
03:18You're looking too nice.
03:19I forgot.
03:20Oh, I got to put on.
03:21I got to put on.
03:22You got to put on the apron.
03:23I know.
03:25Got to get ready.
03:26And I wouldn't be a business owner if I didn't brand myself.
03:31You're absolutely welcome.
03:33Get this back for you.
03:34Got it?
03:35Yeah, I got it.
03:36All right.
03:38So as we prepare to mix these eggs.
03:41Yes.
03:41So as we do that, can you tell me why would you say that breakfast to you is essential?
03:49Particularly for those who have a full and busy life and schedule, why is breakfast essential?
03:53So I feel like breakfast is essential because it does start your day off.
03:56It's going to give you the fuel that your body needs.
03:58Think about a car.
03:59You know, you can't drive anywhere without gas in your car.
04:03Our bodies are the same way.
04:04We need fuel to make sure that we can move.
04:09So, you know, that's why breakfast is super important.
04:11Yeah.
04:11Have you always understood this or did your outlook on breakfast change at a certain point
04:15in your life?
04:16I would say that it changed because I would skip a lot of meals.
04:19I do a lot of intermediate fasting.
04:21I think it's really good for your digestive tract.
04:24It's good for our bodies in general.
04:26But breakfast is a good start of your day and you want to make sure that, you know, again,
04:29you're putting the right fuel in our bodies.
04:31Yeah.
04:32Yeah.
04:32Love that.
04:33Love that.
04:34So we're letting the Brussels sprouts do their thing, simmer in the pan.
04:37They're seasoned well.
04:38What do we season them with?
04:39I just usually do salt and pepper.
04:41Salt and pepper?
04:42Super simple.
04:43We don't need to over season them.
04:45Yeah.
04:46You know, I always think about we want to be here as long as we can.
04:51So it's important to put the right things in our bodies so we can be here as long as
04:54we can.
04:55About three months ago, I cut out all processed foods.
04:59It's been a struggle because, you know, everybody likes a little Chick-fil-A, a little fried chicken
05:03every now and then, but I realized, like, I feel so heavy after each time.
05:08Yeah.
05:08And I got to a point where I was just like, you know what?
05:10If I feel heavy, I feel so tired after I eat.
05:13Like, how can I be productive within my day?
05:15Yeah.
05:15I run three businesses.
05:17I'm the executive chef of Bacon Bacon Philadelphia.
05:20I have three food trucks and event space.
05:22We do catering.
05:23So I don't have the time to kind of be tired, you know, so I have to make sure that I feed
05:27myself the right fuel.
05:29All right.
05:30And so what are your essentials right now since you have moved out of the processed food?
05:33Are you just focused on proteins and veggies?
05:36So I'm doing a high protein diet, low carbs, kind of almost a Mediterranean diet in a sense.
05:41Raw vegetables are really good for us.
05:44Fruits and vegetables.
05:45How many people here used to eat Skittles?
05:47Where do Skittle fans at?
05:48Admit it.
05:49All right.
05:49I was about to say, don't act like y'all don't eat Skittles.
05:51Some of y'all probably snuck them in here today.
05:54But, you know, what's the saying?
05:57Taste the rainbow.
05:58Yes.
05:58Taste the rainbow, right?
05:59You want to think about the rainbow with Skittles, but switching that out for fruit.
06:05Yeah.
06:05So you want your reds, your blues, your purples, your yellows.
06:09You want to be able to switch it up and taste that rainbow because that's actually going
06:13to be better for your gut health and everything else versus the processed stuff.
06:18Yeah.
06:18Now, I'm not trying to put anybody out of business.
06:19So, you know, if you eat processed foods, you eat it.
06:22But I will challenge everybody, if you take a step away from processed foods for even a
06:26month, you'll see how your body feels better.
06:30Your brain actually starts to function better.
06:33Your gut health feels better.
06:35You feel more energy.
06:36And that's just as simple as switching out for, you know, fruits and vegetables and things
06:41that are going to make you feel better.
06:42You know, God gave us all these things.
06:44Here's the thing.
06:45God gives us everything that we need, right?
06:47He didn't give us the processed stuff.
06:48Man created that.
06:50Yeah.
06:50Man made.
06:50He gave us everything on this earth that we need.
06:52Everything.
06:53So it's like if we tap into the things that he gave us, like, you know, we're in alignment.
06:59Yeah.
06:59And even if you can't do like a whole month of unprocessed foods, maybe you can just integrate
07:03it a couple times in a week.
07:04Exactly.
07:04And then it'll get easier and easier for you to do.
07:06I've done some fasting myself, and I know how much your body just feels so different
07:10in a really positive way.
07:11So very great advice.
07:13And so what are some ingredients, as you mentioned, the fruits and the color rainbow of fruits?
07:18What are some ingredients that are always a winner for breakfast?
07:21Many people enjoy cereal, like, you know, you said, and things that are quickened, but
07:24not always healthy.
07:25Right.
07:25So, you know, what are some nourishing ingredients that are great for, you know, breakfast food?
07:30I think Greek yogurt is really good.
07:31It has a lot of good bacteria, which is good for our gut health.
07:36Again, I'm going to constantly talk about gut health because, like, that's what actually
07:39makes us feel better or makes us feel bad.
07:41Yeah.
07:42So it's very important to be intentional with what we're putting in our bodies.
07:46So granola, organic granola, so it's not processed.
07:49Again, if you can turn the back of whatever you're buying, if you can't read it or pronounce
07:53it, we shouldn't be putting it in our bodies.
07:55It's really that simple.
07:57Yeah.
07:57If it's salt, pepper, things that you know that you use on a daily basis, if that's
08:01the ingredients, use those things.
08:03So Greek yogurt, granola.
08:07I like blueberries because blueberries are great in antioxidants.
08:10I use a lot of fruit for my skin, and I feel like that's why my skin's so clear.
08:15It's glowing.
08:16His face is glowing, isn't it?
08:17You know what I mean?
08:17It's also that Jersey water.
08:20You know, shout out to Jersey.
08:21Anybody here from Jersey, the tri-state area?
08:23Woo-hoo-hoo!
08:24Jersey?
08:24Okay.
08:25Hey!
08:25What about Philly?
08:26Anybody here from Philly?
08:27No Philly?
08:28All right.
08:28Not yet.
08:29They're coming.
08:29As they say in the church, they're coming.
08:31I lived in Atlanta for a little bit.
08:32Anybody here from ATL?
08:34No?
08:34It's all good.
08:36Okay.
08:38Who's from here?
08:40Okay.
08:41One, two, three, four.
08:42Okay, that's what I'm talking about.
08:44So, you know, first of all, let me stop real quick.
08:47Okay.
08:47Let's just give Essence a round of applause, please, because we come together to celebrate
08:52black excellence, how dope we are as people, our culture, and the amount of love here is,
09:00I don't even have any words for it, you know?
09:03And they're playing Boots on the Ground, which is my jam.
09:05You know what I mean?
09:05That is a song of 2025, for real.
09:09But yeah, I came last year, it was my first year here at Essence, and I fell in love with it.
09:14And I was praying, I was like, please let them have me come back, and I'm here again for my second year,
09:18so thank you, Essence.
09:20Special shout out to Marcus, because not for you, I wouldn't be here.
09:23But again, Essence, this is their 31st year.
09:27This is their 31st year, yeah, for the festival.
09:29And our 50-50 year as a magazine and a brand.
09:32How many people came last year for the 30th birthday party?
09:37All right.
09:38All right, welcome back.
09:39It was amazing.
09:40I don't even have words.
09:42I was just blown away.
09:43But again, I think Essence does a wonderful job of bringing us together and showcasing the love that we have for one another,
09:51and the culture.
09:52Like, everybody steals from our culture.
09:54It's because we just got it.
09:56You know what I mean?
09:57Yeah, yeah.
09:58It's blessing to be here every year.
09:59And what else looks blessed are these eggs.
10:02All right, all right.
10:04I'm telling you, the Brussels, if you can see them, they're looking real good.
10:07I'm really excited to taste these things.
10:09So, it looks incredible.
10:11What is your go-to breakfast when you're short on time and you don't have the time to sit and, like, really scarf it down?
10:17Honestly, bananas, blueberries, and strawberries.
10:21So fruits and fruit.
10:22Yeah, because it has water content in it, bananas for the potassium, and blueberries, again, for the antioxidants.
10:31And there's just so many great benefits.
10:32So, you always want to think, again, I'm going to drill it in.
10:35It's always about thinking, what's going to make me feel better?
10:38And most times, fruits and vegetables make you feel better.
10:42And you feel like you have enough energy when you have that?
10:44Yeah.
10:45I do think it's about training yourself.
10:46So, what you do today is what you do tomorrow, right?
10:49So, you want to think about when you train your body.
10:51It's like, you know, how many people here have children?
10:54Okay.
10:55You know, in a sense, you're training your kids to be the best humans that they can be when they grow up.
11:00So, it's about implementing things on a consistent basis to make sure that they know what you want them to do.
11:07Same thing with your bodies.
11:08Give yourself that same love that you give out to everybody else so freely.
11:12You want to make sure that you're implementing things each and every day, being intentional with what you put in.
11:17So, for me, it was just all about training myself.
11:20Yeah.
11:20That's true.
11:21Because when I'm at home, I tend to do, like, a boiled egg with some, like, turkey bacon.
11:25I know how you feel about turkey bacon.
11:27I love turkey.
11:27I don't love turkey bacon.
11:28Let me not lie.
11:30Last year, you were like, it looked like a Band-Aid.
11:32That's what Kelly said.
11:33Kelly said that.
11:34Kelly said that.
11:35Yeah, I was cracking up.
11:37I mean, it does, though.
11:38But, I mean, turkey bacon I have eaten before.
11:41I just prefer pork bacon.
11:42But, I mean, people that don't eat pork, turkey bacon is a great option.
11:46You just want to make sure that it's uncured.
11:48I was going to say, yeah.
11:49Like, how do we find the best options for, you know, bacon and meats?
11:54Because, yeah, a lot of it has nitrates and.
11:56Yeah.
11:57So, I think a lot of times they put out that things are organic and healthy.
12:02But, again, if you can't read what's on the back of the package, then you probably shouldn't be putting it into your body.
12:07I think it's a matter of, if you do uncured bacon, that's better because it's less processed.
12:14Anything raw is better.
12:15So, you know, raw fruits, raw vegetables is going to be better because there's no process to it.
12:20And, again, we want to be mindful of getting as less processed stuff in our systems as possible.
12:25So, it is hard.
12:26Yeah.
12:26It is very hard.
12:28But I think if you just do one thing a day, you can train yourself to just be better for tomorrow.
12:33So, that said, you don't do coffee.
12:35Or do you do my coffee?
12:35No.
12:36I've never had coffee before.
12:38Really?
12:38I don't know why this has taken so long.
12:39But I don't know.
12:40I feel like if my body's tired, I'm tired.
12:43We need to listen to our bodies.
12:45If you're tired, you're tired.
12:46Your body's telling you, I need to pause.
12:47I need to rest.
12:48I think coffee's like one of those tricks where, you know, America's like, coffee, need it in the morning.
12:53And sometimes you're wide awake and you take it and you're all jittery.
12:55And I don't, you know, for me.
12:57I just like listen to your body.
12:59I feel like God gave us our internal GPS, our spirit, to listen to for a reason.
13:03We get so distracted with scrolling and media and everything else that we don't listen to our bodies, you know.
13:08Do you have children?
13:09I don't.
13:10Not yet.
13:10All right.
13:10Well, I have children.
13:11So, I got to drink coffee.
13:12And I'm single, too.
13:14They up at like six in the morning.
13:16So, I try to just have a little boiled egg and a turkey bacon.
13:19But then I get my coffee because I, yeah.
13:21You got it.
13:23And I read for a living.
13:24So, I need to be as attentive as possible.
13:25That's true.
13:26That's true.
13:26You got to pay attention to this detail.
13:28Sure.
13:28But I love that.
13:29I love that.
13:29So, when I make my eggs, I like them scrambled a little bit well.
13:31I don't like them like this.
13:33Got you.
13:33But this is taking a little long.
13:35Egg should not take this long, by the way.
13:37But, you know, the pot's doing what it's doing.
13:40They look good, nonetheless.
13:41They look good.
13:42It's probably one of those things where it needs to be in the center.
13:44I know.
13:45Mm-hmm.
13:46The thing is, it picks up if there's a pot on it.
13:49Yeah.
13:49So, then, yeah.
13:50Got you.
13:52Well, in the meantime, can you share a few meal prep tips for people?
13:55Absolutely.
13:55That's who are always running out the door.
13:56Like, what are some things that we should maybe do the night before?
13:58What are some things that we could stock up on, like you said, some really great fruits?
14:02I believe in meal prepping just because, you know, if you have one day a week or maybe
14:06two days a week, you just have to train yourself that, you know, how many people here like
14:10leftovers?
14:11Some people are funny.
14:11Okay.
14:12All right.
14:12Cool.
14:12So, if this many people like leftovers, by meal prepping, you can put everything in a
14:18container.
14:18I always suggest doing glass.
14:20Glass is going to help preserve food longer.
14:23Glass, it's less crap in it than plastic has.
14:27Even with water, I know everybody loves bottled water.
14:30If you can, do glass.
14:32Again, anytime it's hot outside, the plastic heats up and all those chemicals go into our
14:38food, our water.
14:39So, you just want to be mindful about everything.
14:41Because, you know, I feel like America is in it for us to be on some type of pill.
14:48So, the more that we can stay away from that and do healthy things for ourselves, the more
14:52we can stay away from that.
14:53It's a whole industry.
14:54But, yeah, meal prepping is very important because then when you are on the go, you can
15:00just go in your refrigerator, grab what you need to do, and go.
15:03So, there's really no excuse.
15:04But set aside like one day, not even a full day, but a couple hours just to, you know,
15:10meal prep.
15:11Right now, I'm going to do, while these eggs are cooking very slow, I'm going to cut up
15:14this banana.
15:15Because we're going to make a fruit bowl, yes?
15:19We're going to make a fruit bowl, and this is something that you can do that's super
15:22simple.
15:24It doesn't require you spending much money.
15:28And, again, it's healthy.
15:30You know, my go-to fruit is watermelon.
15:33Watermelon?
15:33I don't feel any shame about that.
15:35I know they try to stereotype.
15:36Watermelon is good, okay?
15:37It's a lot of water content, obviously, in that.
15:39It is.
15:40Very filling, very good.
15:45And blackberries.
15:47I see you have blackberries.
15:47Yes.
15:48I love blackberries.
15:50All right, so right now, I'm cutting up fruit for this fruit cup.
15:54We're going to add organic granola in it, as well as some honey.
16:00If you can get organic honey, that would be the best thing.
16:03Just make sure you guys are always reading.
16:05Like, read what's in the ingredients, because ultimately, that's what's going into your body.
16:10So you want to know.
16:11It's important to know.
16:12What do you think about the alternative sweeteners, like agave, things like that?
16:15Agave, yes.
16:16So at my restaurant, we use agave for all of our drinks.
16:20We make our own simple syrups, our own oleos.
16:23Oleo sacrum is where you take fruits and vegetables, you add a little bit of sugar to them, and it
16:29extracts the oils out of it, and you're able to use those to intensify all the flavors.
16:33Nice.
16:34But yes, agave is really good.
16:37Agave, if you're making a good margarita, agave is better than anything else.
16:41If people aren't using agave in your margarita, don't get it.
16:47Are you a Greek yogurt fan?
16:50With your fruits?
16:52I'm personally not, because I'm lactose intolerant, it's not all my business.
16:54I'm lactose intolerant, too.
16:56That ain't never stopped nothing.
16:57It doesn't.
16:58It doesn't.
17:00You make it work, you know?
17:03But it is a really good, has really good healthy bacteria.
17:10Yeah.
17:10Which, you know, we think bacteria are like, ew, why would we want that?
17:13But it is good for your gut health.
17:15Yeah.
17:16All right, so right now, I don't know if you guys can see this, but, you know, imagine this
17:20being Skittles, but the kind that are better for it.
17:23Taste the rainbow of fruit.
17:25Amen.
17:25Amen.
17:27All right, so I'm going to have you pour the granola inside.
17:30I'm not sure if there's a camera overhead.
17:32Isn't there a camera?
17:33It doesn't look like it.
17:35Just imagine pouring a granola over.
17:38Oh, you can see it?
17:39Okay, that's cool.
17:40You can?
17:40You can.
17:41Oh.
17:42Oh, right there.
17:43Okay.
17:45What do we think?
17:46Oh, so y'all saw me almost drop this plate up here then.
17:48Okay, all right.
17:49I try to play it all smooth, though.
17:50It's all good.
17:52All right, so we're going to put cinnamon on it.
17:55Cinnamon as well.
17:55You said cinnamon is really good for us.
17:58Cinnamon is very good for us, if it's organic.
18:01Oh, touche.
18:03And then we have honey.
18:05Where is the honey?
18:06I don't see the honey.
18:08It's all good.
18:09But imagine we put honey on it.
18:10And that's always the best breakfast, in my opinion, that you could have.
18:16Your body kind of tricks itself.
18:18The more you chew, the more full you feel, even if you're not full.
18:22So when you have granola, the more that you chew, your jaw's kind of like, all right, I'm tired of this.
18:27So your body's like, all right, we're full.
18:29So that's what helps a lot.
18:31That's very helpful.
18:32That reminds me of gum.
18:33Yeah.
18:34When you chew a whole lot of gum, all that chewing, and then your body, the air just coming in, it makes you feel full.
18:39It does.
18:39The body is so interesting, isn't it?
18:41It's tricking you.
18:43I would say God knew what he was doing when he was creating us, so, you know.
18:46Amen.
18:46Come on.
18:47All right.
18:47So right now, we're feeling good.
18:49They look good, yeah.
18:49They look good.
18:50So being a chef, I'm really big on plating.
18:53Plating is everything because we eat with our eyes.
18:55So you always want to, I like to say, food porn, you always want to have a sexy plate because people look at them and are like, I want that.
19:02If you throw it together, it looks like slop.
19:03Most people are like, who's going to eat that?
19:06Not me.
19:06So you want to think about those things.
19:07So right now, we're going to plate these Brussels sprouts, try to push this up a little bit.
19:11Anybody else like a fake Top Chef contestant at home?
19:14You're taking your little napkin and wiping the sides, getting everything in a nice circle.
19:19Come on.
19:20That's how you plate to eat for yourself.
19:23Good catch.
19:24Got you.
19:25All right.
19:26All right.
19:27So right now, let's take the Brussels sprouts.
19:32See the Brussels sprouts?
19:33Come on.
19:34That looks good.
19:34They are sprouting.
19:36Put those there.
19:37You guys can see this right now?
19:40Can you see?
19:41Okay.
19:43Yeah.
19:46Those are some good Brussels sprouts.
19:48They smell good.
19:48Can y'all smell it?
19:49Yeah?
19:50Really good.
19:52So I was told that the DJ is going to get some food.
19:54So DJ, I got you.
19:56Yes.
19:56We got to hook up the DJ.
19:59If you weren't here when we were getting started, we were in the back literally tearing it up because he was playing all the jams over there.
20:05Yeah, he was jamming.
20:06Playing all the good songs.
20:09All right.
20:13Looks good.
20:13Looks really good.
20:15Put a little egg in there.
20:16Put some eggs on top.
20:17This is a very hearty breakfast.
20:20Are you more like scrambled or do you like omelets?
20:23I'm more scrambled.
20:25Okay.
20:25Scrambled also helps because, in my opinion, don't take this as the example.
20:30Scrambled eggs should not take this long, but usually scrambled eggs are very fast.
20:36How many people out there like bacon?
20:38All right.
20:39Everybody likes bacon.
20:40Okay.
20:41So when you're in Philly, I have a bacon restaurant, so make sure you pull up to Bacon, Bacon, Philadelphia.
20:45Bacon, Bacon.
20:47Come on.
20:4711.48.
20:50All right.
20:52That looks real good.
20:53Let me help you, too.
20:57Appreciate that.
20:57All right.
21:02And, yes, you can do this with turkey bacon, too.
21:04Yes, you can.
21:05You can even do it with vegan bacon, as well.
21:07And he taught me how to, like, last year, they taught me how to really cook it right.
21:10They were like, don't cook it for too long, otherwise it becomes too rubbery.
21:12And it changed the way I made turkey bacon at home.
21:14Oh, good.
21:14So it wasn't a Band-Aid.
21:15Yes.
21:16It's never been.
21:19All right.
21:20Now, there's something about drizzling anything.
21:22It just looks good.
21:23It just gives a nice little...
21:24It's a balsamic vinaigrette or a balsamic vinaigrette?
21:26It's balsamic.
21:27Ah.
21:28Just balsamic.
21:28That looks good.
21:30Can I have a volunteer to take this to the DJ?
21:32Do you mind?
21:32Take this to the DJ?
21:34He needs a fork.
21:34The DJ gets to eat first.
21:42And then I'm going to have you do this one.
21:43Woo-hoo.
21:44You just want to do a zigzag from the angle.
21:50Like that?
21:51Oh, perfect.
21:52You know I'm a chef.
21:53Do a little bit more.
21:54Do a little bit more.
21:54Almost.
21:55There you go.
21:58Spoke too soon.
21:59All right.
22:00So we're going to be super rude and we're going to eat in front of you guys for a second.
22:04You know, because we have to test it out.
22:05So that's okay.
22:07Thank you, chef.
22:08Thank you for helping.
22:11Yep.
22:13Wait.
22:14You eat bacon, right?
22:15You eat bacon.
22:18Egg and Brussels sprouts.
22:19Who would have ever thought?
22:20That's fantastic.
22:21You guys, give it up for chef Justin Coleman right now.
22:26Of course, your fruit.
22:28But that is some good food.
22:30It is really good.
22:31Do you have any other tips for people for when they're trying to eat on the go and they want
22:35to eat healthy?
22:36I think this is it.
22:38Just feeding your body the fuel that it needs.
22:41Sometimes just disciplining yourself of the right things to put in our bodies.
22:45Again, Brussels sprouts have so many great benefits.
22:49Collagen for one of them.
22:51High in fiber.
22:53Fiber is for your digestive tract.
22:55And vitamin C.
22:57So, I mean, you know, you just want to put things in there.
22:59Bacon has some good benefits, you know, but it should be eaten every now and then.
23:04But it should be eaten every time you guys come to Philly.
23:06Every time you come to Philly, you should have your bacon at Bacon Bacon.
23:08Amen, amen.
23:09And these are things you can actually, like, prepare.
23:11Obviously, the eggs you do in the moment.
23:14And they'll cook a lot faster at home.
23:15But definitely you can make the Brussels sprouts ahead of time as well as the bacon.
23:19Put it in the fridge.
23:20Oh, this is very good.
23:21It is.
23:22I never even thought about putting balsamic on this kind of stuff, but that's really good.
23:25Balsamic glaze, for me, just takes everything up a step.
23:27It has a really distinct taste, but it's really good.
23:30It does.
23:30Without being overpowering.
23:32I love that.
23:32I love that.
23:33I'm going to get another bite.
23:33Yes.
23:34Yes.
23:35So, I hope you guys learned something.
23:36I hope you guys enjoyed the food with your eyes, because it is delicious.
23:40And thank you so much, Justin, for joining us, for teaching us.
23:43Absolutely.
23:44We got Brussels sprouts.
23:44We got scrambled eggs.
23:46We got bacon.
23:46We got fruit to make a fruit bowl with granola and with honey, organic honey, preferably,
23:52or agave.
23:53And, yeah, now you guys are set for breakfast.
23:55Amen?
23:55We're good?
23:56Thank you, guys.
23:57What is that?
23:58You can't eat it, I'm sorry.
24:03We can't eat it.
24:04And where can we find you on social media?
24:05Yes.
24:06Both your business and your other business.
24:07My personal is at Life with Lee J. And then my business is, you could do, it's B-A-K-E-N
24:16underscore food trucks. And then the restaurant is B-A-K-E-N underscore B-A-C-O-N.
24:24Yes.
24:25Wait, B-A-C-O-N. Yeah, I spelled it right.
24:27Yes.
24:27Bacon, yes.
24:28Bacon, bacon.
24:28Awesome, awesome.
24:29Yes.
24:29Well, everybody give a hand to Justin Coleman of Baby Bacon in Philly.
24:32Thank you so much.
24:33Came all the way from Philly to teach us something.
24:34So, thank you so much.
24:35Appreciate it.
24:36Awesome.
24:37And I got a robe, y'all.
24:39Yes.
24:40Wait a minute.
24:41Where's my Brussels sprouts at?
24:42Oh, come in.
24:43Oh, okay.
24:43I just wanted to get a couple of bites.
24:44Can we get a fork?
24:45A couple bites.
24:46Hold on.
24:47Let me grab you a fork.
24:49Where are my Brussels sprouts at?
24:52Did you try them?
24:53Were they good?
24:54I'm still eating it.
24:55Oh, okay, period.
24:56I should actually get off the scene.
24:58Oh, a fork?
24:59Okay, let me go ahead and get in here and get a little.
25:01I got to make sure I get a little piece of everything.
25:03Yes.
25:04Got to put it all together.
25:04Make sure you get the glaze.
25:05Make sure you get the glaze.
25:06Oh, and get a little sauce.
25:07Okay.
25:07Get the glaze.
25:10Mm-hmm.
25:11Oh, you know what you're doing, Chef.
25:12I do a little bit.
25:13You know, I do a little something.
25:14Oh, I like that.
25:15I never had Brussels sprouts in the morning.
25:16Really?
25:17See?
25:18Oh, that's good.
25:19Y'all going to make Brussels sprouts in the morning?
25:21Yeah?
25:22Okay, period.
25:23It's really good.
25:24She's like, I don't know.
25:25She's like, I don't know.
25:27No, it's really good.
25:29It's good, right?
25:30That's a different way to have breakfast.
25:31I like that.
25:32Yeah, absolutely.
25:32It's a smart breakfast.
25:33It is a smart and healthy breakfast.
25:35Well, thank you so much.
25:36Absolutely.
25:37Yeah, thank you.
25:37Appreciate you guys.
25:38Thank you all so much.
25:39Thank you so much.
25:40Enjoy Essence Fest's weekend.
25:42Thank you so much.
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