How I Make All My Meals At Home | Try Living With Lucie | Refinery29 - video Dailymotion

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This week on Try Living With Lucie, our host Lucie Fink, makes the highly request challenge happen in 5 days of home-cooked meals. She makes breakfast, lunch, and dinner from scratch, even meal prepping a bit, too. Press play to get inspired on how to spice up your weekday meals!  #athomewithme  Recipes: Pumpkin Chocolate Chip Protein Pancakes http://bit.ly/2nB7C1H Cilantro Cauliflower Lime Rice http://bit.ly/2p85Tl5 Butternut Squash & Black Bean Enchilada Skillet http://bit.ly/2okbK6w Avocado Cream Pasta with Roasted Tomatoes & Arugula http://bit.ly/2npPCaL Chocolate Chip Tahini Cake http://bit.ly/2oYSYld  ABOUT SERIES Try Living With Lucie follows our favorite R29 millennial, Lucie Fink, as she dives headfirst into social experiments — five days at a time. From a week without sugar to full-blown street performing; there is nothing she won't try!   ABOUT REFINERY29  Refinery29 is a modern woman's destination for how to live a stylish, well-rounded life.   RELATED CONTENT 5 Days Of Natural Remedies https://youtube.com/watch?v=pi0HXBpSvHA 5 Days Of Meal Prep https://youtube.com/watch?v=DWaU47V3rMU 5 Days Of A Capsule Wardrobe https://youtube.com/watch?v=Di9Bjf_OPj4  SUBSCRIBE TO REFINERY29 Subscribe to the Refinery29 channel: http://bit.ly/subscribe-to-r29  TALENT Follow Lucie Fink on Instagram: https://instagram.com/luciebfink/ Follow Unbothered on Instagram: https://instagram.com/r29unbothered/ Follow OnHerTurf on Instagram: https://instagram.com/onherturf/ Follow Refinery29 on Instagram: https://instagram.com/refinery29/

Transcript

00:00I'm Lucy Fink, and this week is five days of home-cooked meals. Hey everyone, and

00:04welcome back to Refinery29's YouTube channel. If you're new here, click on the

00:08little subscribe button in the corner, and be sure you're subscribed to my

00:10personal YouTube channel at youtube.com forward slash Lucy B. Fink. I hope that

00:15you're excited for a new episode of Try Living with Lucy, so if you are, give this

00:19video a thumbs up before we start. I sometimes find it very challenging to

00:22commit to making my meals from scratch, especially living in New York City where

00:27I have every single culture's cuisine at my disposal 24-7, about two steps from

00:32my door. But getting delivery or takeout all the time can start to add up really

00:36quickly, and when I truly think about it, I love cooking at home and knowing exactly

00:41what I'm putting in my food. So this week I'm taking on a task that many of you

00:45have requested on this series for years and years, and I'm doing five days of

00:49home-cooked meals. Each day of this week is going to focus on a different type of

00:53meal from a different food influencer or chef, and everything is going to be cooked

00:57by me right here in that kitchen of my brand new apartment. Now you may or may

01:01not know this from watching other videos of mine, but earlier this year, Michael and

01:05I moved in to what I've dubbed our newlywed apartment. It's our first

01:09apartment that we're sharing as husband and wife. I already said this in my empty

01:13apartment tour video, but the kitchen has got to be my favorite room in this

01:17entire apartment. Everything is entirely new. All the appliances were just put in,

01:25and they've never been touched. Something that I love about this kitchen is that

01:29the refrigerator and the dishwasher are sort of hidden appliances, so they just

01:33look like cabinets, but they're actually in there. And not only was this kitchen

01:37newly renovated and never lived in before we got here, but as soon as we moved in,

01:42we had the kitchen professionally organized with a personal organization

01:45service, so everything is labeled and neatly put away. Head on over to my

01:49YouTube channel and my Instagram account for more of that. As you can see, there

01:54are about three levels of cabinets here, and to reach the top I have to stand on a

01:58step stool. We made sure to put the items that we use every day lower down, then

02:02items that we use sometimes are in the middle shelves, and items that we use just

02:06for special occasions are up top. Immersion blender, anyone? This is kind of a pop-up

02:11cutting board on wheels that we keep in the kitchen, and that's because there is

02:16some counter space to cut on, but we really like cutting this way, facing the

02:20windows. It just makes the kitchen feel more open and bright, and we get the

02:24sunlight on our face. So, our face. Are we one face? And now, before I get too

02:30carried away with proclaiming my love for my kitchen, let's dive into the episode.

02:36Monday, Monday, Monday! I knew that I'd be focusing most of my meals this week on

02:40savory lunches and dinners, so I wanted to make sure that at least one day of this

02:45week was dedicated to my favorite meal of the day. Breakfast. Although breakfast is

02:50my favorite meal of the day, I do often find myself skimping out on it. The moment

02:54I wake up, I feel like I just want to get started with my day. I don't think I have

02:58enough time to have this elaborate meal, so I usually just pop some toast in the

03:02toaster. Maybe I'll make some eggs, and then if I feel like I have a little bit

03:06extra free time, perhaps I'll saute some vegetables from the night before. But long

03:11gone are the childhood days of sweet breakfast plates loaded with pancakes

03:16piled up and butter and maple syrup. When I thought about making a breakfast

03:19recipe for this video, the first person that came to my mind was Rachel Mansfield.

03:24She's a food blogger whose Instagram makes me drool every single time I open it. I

03:28think most, if not all, of her recipes are gluten-free, and she's known for using

03:32really high-quality ingredients to make delicious food in a healthy way. On Monday,

03:36I made her gluten-free pumpkin chocolate chip pancakes, which are packed with

03:40protein for a power start to my day. I started by mixing all the wet

03:44ingredients in one bowl. The pumpkin, eggs, and the milk. Next, I mixed all the dry

03:53ingredients. Almond flour, protein powder, cinnamon, and baking soda, and whisked to

03:59combine. And I actually added in a little bit more chocolate chips than the recipe

04:04called for. You could never have too many chocolate chips in your life. I added some

04:09coconut oil to my skillet, and then I heated it up a bit before pouring in the

04:13batter. I used my soft mixing spatula to flip the pancakes because the only other

04:21spatula we had on hand was a metal spatula, and I didn't want to scrape up my

04:26nonstick pan. I made way more pancakes than I could ever possibly eat for one

04:30meal, so I had leftovers for at least the next day. But for breakfast on Monday, I

04:34piled high a plate with four large pancakes, added a pat of butter on top, and

04:39then poured maple syrup on top of the entire thing. I sat myself down at my

04:43kitchen table with a cup of coffee, the plate of pancakes, and the newspaper, and I

04:48soaked up the morning sunshine. See what's going on in the world today? On Tuesday, I

04:58wanted my home-cooked meal to be a meal prep meal. I've already done five days of

05:02meal prepping, and I thought it would be useful if one of these days was focused

05:06on making food that would last me for the rest of the week. I find that I

05:09gravitate towards different types of bowls when it comes to meal prep, and

05:13that's because they're really versatile and they're simple and perfect for busy

05:16days on the go. Alyssa Gagarin is the lovely meal prep expert that guided me

05:20through five days of meal prep, so I followed Alyssa's recipe for burrito

05:24bowls, and I used her signature cauliflower rice recipe as the base. To start with, I

05:29riced the cauliflower in my blender, mixing it with a couple cloves of garlic,

05:33generously drizzled olive oil on top, and then seasoned it. After popping that into

05:39the oven to bake, I moved on to chopping up some peppers and prepping the other

05:43ingredients for my bowl. I threw the peppers in a pan and sauteed them,

05:46in a bit of oil with some salt and pepper, and then once my peppers were tender

05:50and my cauliflower rice had cooked a little, I rinsed and drained some black

05:54beans, sliced a lime, and prepared to assemble my bowls. I portioned out the

05:58cauliflower rice, the sauteed peppers, black beans, and some pre-made pico de gallo.

06:03Then I garnished each with a lime and some cilantro on top. I ate one of these

06:07bowls for lunch immediately on Tuesday, and then I popped the other three in the

06:11fridge for lunch for the rest of the week.

06:16While I, of course, love being able to eat meals with Michael, the reality is that our

06:20schedules don't always align properly to allow for this. On Wednesday, knowing that

06:25Michael was gonna be out a little bit late for a business school presentation, I

06:29decided to try something new and to make an enchilada skillet dish, highly

06:33ambitious, a recipe from my friend Monique over at her blog, Ambitious Kitchen. Making

06:41sure not only do you have to come up with the idea of what you want to eat based on

06:44your own personal tastes, but you also have to do everything 100% on your own

06:49with zero kitchen assistance. To make things easiest for myself, I chose this

06:53one-pan recipe. And as an added bonus, this was a great opportunity to break in

06:58our new cast-iron skillet from our wedding registry. First, I diced up the onion. I

07:03pressed the garlic in my fancy little garlic press, and then the jalapeno pepper.

07:09Before preparing myself to tackle the butternut squash. Oh god, that's big. Cubing this butternut

07:18squash was a full ordeal. Woo! Let me tell you, it is not as easy as it seems. Either

07:25that or I got a very unripe squash. But it was tough. Furthermore, my cutting board kept

07:31sliding around, so I had to put a towel beneath it to stabilize it for safety. I

07:37also cut the corn tortillas into strips to add in later. Once all the veggies

07:42were chopped, I sauteed the pepper, onion, and garlic until the onions looked

07:47translucent. Then I added in the squash to cook it a little longer, and I spiced it

07:52all up with chili powder, cumin, salt, and pepper. Is it cumin or cumin? Comment below.

08:00Once the squash was tender, I added in black beans, tortilla strips, a can of enchilada

08:06sauce, and a bit of cheese, and left that to simmer. And just before I popped it into

08:10the broiler for a few minutes, I sprinkled some more cheese on top. One thing I love about

08:14summer and early fall is that, especially if you're eating dinner on the earlier side, the

08:19sun is still up, and it's still light outside. I don't love eating meals in the

08:23dark, so it's great to have the sun still shining at dinnertime. I didn't feel like

08:27setting our dining room table for one, and the kitchen is actually the room in this

08:31apartment that gets the best light. So I just hopped up on the counter and enjoyed

08:34my solo meal there. Mmm! I would just like to point out that this recipe does

08:39actually make way more than one person can reasonably eat in one meal. So even

08:43though I was cooking just for myself, I did wind up giving my leftovers to Michael

08:47when he got home from his presentation.

08:51Cooking with a partner is the absolute best. It makes the process go by a lot

08:56quicker, plus you can have some fun together, or you can have deep and

09:00meaningful conversations along the way. On Thursday, we pulled out a recipe from my

09:04friend Liz Moody's book, Healthier Together. This book is all about cooking

09:07meals with the people that you love, and I don't love anyone more than Michael.

09:11Ready? Ready. There's a recipe. We chose one of her most popular recipes in the book.

09:17Crispy Orange Chicken with Lemon Ginger Broccoli Rice. Liz told me that this dish

09:22tasted like Panda Express, and I was incredibly excited to make it because it

09:25was gluten-free and Michael has a gluten allergy. Alright, so first step, you chop

09:31these. Okay. I'll peel this. Get ready for YouTube to tell you that you're holding a knife wrong.

09:35That's totally fine. Bring it on. We switch sides. Just chopping my ginge. We like our

09:44working so close together. I don't know if we're ever gonna actually get to the chicken, but I'm having fun

09:48with all this.

09:50We're gonna get there. We're on the way. Amazing work. Thank you. To make the orange

09:57sauce, we first combined the vegetable broth, rice vinegar, orange zest and juice,

10:02coconut sugar, ginger, garlic, tamari, and toasted sesame oil in a small saucepan.

10:08And once it was reduced by one quarter, we added the arrowroot powder, whisking until

10:12the sauce thickened. We set up a frying station next to the stove with a beaten egg in

10:17one bowl and some arrowroot powder in another. And I think we can move on to

10:20the chicken. Excuse me! We dipped the chicken in the egg and then dipped it in

10:27the arrowroot powder before adding it to a pan sizzling with coconut oil. And our

10:31entire apartment quickly started to smell amazing. Meanwhile, we put the broccoli in

10:36our blender to make broccoli rice. Oh, that looks so good! And next we added in a

10:41lemon zest and juice. After that was done, we added the fried chicken and the orange

10:47sauce and coated the chicken completely. We added in the broccoli rice and salt and

10:51cooked until the broccoli had softened. We plated our dinners and devoured it

10:55immediately. All right, time to eat. Cheers. Moment of truth.

11:04Really good. Yeah, very good. I'm gonna eat this all right now. Cooking together is

11:09something that we don't do nearly enough, but we always say we're gonna do more of. I

11:15know that having all these helpful new kitchen appliances will definitely entice

11:19us to cook more, but if you've been wanting to cook more, the best thing you

11:23can do is just start cooking. Find a recipe online, buy the ingredients, and cook

11:28something for yourself tonight. Right now. This day. Ahora. Stop making excuses and just

11:34get cooking. One of the other things that I've been really excited about since

11:40moving to this new apartment is hosting dinner parties here so that we can share

11:44this space with our friends. Even though we still don't have our couch yet, as you

11:48can see, it was a very memorable evening. On Friday, before the sun went down, I

11:53threw an early dinner party with some of my Refinery29 colleagues. For this entire

11:57dinner party spread, I consulted Dada Eats. She's a food blogger and an influencer and an

12:02overall food goddess, so I knew that she would be the perfect person to give me

12:07recipes for everything from the charcuterie board, to the dinner entree, to

12:11the dessert. Because it's the most time-consuming and I didn't want to get

12:14stressed at the very end, I started by making my cake first. I chose her

12:19chocolate chip tahini cake recipe. First, I combined the eggs and the tahini, along

12:24with the coconut sugar, almond milk, and vanilla extract. Then I mixed the dry

12:31ingredients in a separate bowl. Almond flour, coconut flour, and baking soda.

12:37And I added the dry to the wet, stirring in the chocolate chips, and pouring it

12:43all into an 8-inch round pan. The recipe called for an 8-inch square pan, but if

12:48you watched my apartment search story video, you know that I hate squares and

12:51rectangles, so I went with a round pan. Also, I think that a round pan makes for

12:55more elegant cake slices. As the cake was baking in the oven, I got started on the

12:59frosting. The frosting was very simple with no dairy or oil, just cocoa powder, almond

13:05butter, maple syrup, and a bit of almond milk. I ended up slightly improvising the

13:10measurements because it didn't look like enough frosting for my entire cake. It

13:13probably would have been enough if I just wanted to frost the top of the cake, but

13:17I wanted to frost the top and the sides, and I wanted it to be extra thick. So I

13:21just dumped more cocoa powder, more almond butter, more maple syrup, mixed and mixed and

13:26I wound up with a giant bowl of frosting. As the cake was cooling, I began making her

13:31avocado cream pasta recipe. First, I sliced some cherry tomatoes lengthwise, spread

13:37them out on a baking tray face up, drizzled them with olive oil, salt, and

13:41pepper, and popped them in the oven. Then I made the avocado sauce. In my blender, I

13:46mixed avocados, garlic, lemon juice, olive oil, and basil. I had no idea what this

13:52would taste like, but I took one lick and I was in avocado basil heaven.

13:57Everyone, please. Oh my god. Seriously, it was unbelievable. If you like avocados or

14:03basil or the taste of pesto, you have to try this recipe. Next, I cooked the pasta,

14:08and her recipe called for the wheel-shaped pasta, which is the perfect call for this

14:13dish because the avocado cream gets kind of stuck in the spokes. I combined the

14:17noodles with the sauce, the roasted tomatoes, and fresh arugula. Then I garnished

14:22it all with some fresh basil and seasoning. Simple, beautiful, and delicious.

14:28Lastly, I set to work on building a charcuterie board. I displayed the brie

14:33and white cheddar on my stunning new stone cheese board, and then I added some

14:37prosciutto, salami rolls with a bit of extra mozzarella from my fridge, crackers,

14:42and grapes. It was a total beauty. When my guests first came over, we started by

14:47devouring the charcuterie board. Then I set the table for some people's pasta dish,

14:53while the others sat on throw pillows by the coffee table. And for dessert, we all

14:57gathered cozily on the floor, and I cut the tahini cake for us all. It was so

15:02delicious, and I think the dinner was a big hit. I hope you liked getting a glimpse

15:06into life inside our new apartment and our new kitchen in particular. Let me know

15:10which day in this episode was your favorite, and also comment your favorite

15:14recipe below because you know I'm going to be doing more cooking in there. For

15:18some more behind-the-scenes content in this apartment, be sure you're subscribed

15:21to my YouTube channel and are following me on Instagram, both at LucyBThink. Give

15:26this video a thumbs up if you're into cooking home-cooked meals or just eating

15:30them, and feel free to share your own tips about cooking or meal prep to help me

15:34build this skill into a new habit. Now I'm curious, what's a new skill that you've

15:38been wanting to learn or something new that you've been wanting to try? Let me

15:41know, and maybe I'll turn it into a five-day challenge in the near future. As

15:45always, thank you for coming back to another episode of Try Living with Lucy,

15:48and we'll see you right here next time on Refinery29. Bye!

How I Make All My Meals At Home | Try Living With Lucie | Refinery29

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