캘리쌤 일요일 쿠킹 라이브!

Hi Juju, welcome, welcome. Hi Steven, hi Nayeon. Hi, hello. Hi Sue. 안녕하세요. Hello, good morning everybody. Hi Sambak, hello. Hi Tae Soo, hello, good morning. Hi Jay, hi Eugene, it's going well, it's going well. Good Sunday morning. I'm a morning person, so I have lots of energy right now. Maybe the coffee. Helps too. Hi Mugi, hi Sue. Oh, thank you Sue, thank you, that's so nice. Hi Uri, hello. Yes, I am in Seoul now, I am in Seoul. I know my videos are still in the US, but now I am in Seoul. Hi Bomu. Good morning, everyone. Hi, Chris. How is everybody's weekend so far? Thank you for joining me this morning. I know usually we meet in the evenings on live, so I really appreciate you joining in the morning. Hi, Ronnie. Hi, Dennis. I'm good. I'm good. What did everybody get up to this weekend? Maybe you can share one fun thing or one enjoyable thing from your weekend. Thank you, Juju. I'm trying to do it more often. I'll start. So this weekend I, oh, I had a sleepover at a friend's house. My friend moved into a new apartment, so another friend and I went and visited her, and we went on a picnic at 선유도 , and we got to enjoy the cherry blossoms. And my friend has a really, really cute cat. So we played with her cat and had a little sleepover. It was very nice. Did anybody else do something fun this weekend? Good morning, Sunny! Did anybody else enjoy the cherry blossoms? Oh, hi, Jaisara. Thank you. Oh, Sue, you got a cold. Oh no, you caught a cold. You can say I caught a cold. Oh, I'm so sorry. I hope you feel well soon. Get well soon. Oh, my favorite spot for cherry blossoms is usually Yangjaecheon. I love going to Yangjae Stream. Oh, it's so beautiful there. But I think Seoul has many cherry blossom spots, so that's good. Good morning. It's funny seeing you guys on live at what, 11 AM? Usually it's like 8 PM, right? You can say I caught a cold too, or I have a cold. Oh, I have a cold. Very good. Oh, Boram also saw the cherry blossoms. We have to enjoy them while we have them, right? Cherry blossom season is always very short-lived. It's always very short. Sometimes the rain knocks down all the blossoms, so we need to enjoy them while we can. Well, I hope everybody is having an amazing weekend so far. We still have Sunday, right? So it's still the weekend. Um, so Today I'm doing something a little bit different, and during my weekend routine video, I meal prepped, right? So last time we talked about meal prep, but this time I'm actually going to meal prep on camera, on live. So I hope it's not too chaotic. I prepared some things. So let's see how it goes. I am going to make 3 different dishes on live today. Okay, so I am going to make first a chia seed pudding for breakfast. Chia seed pudding. Then I am going to make a chicken salad. I eat this chicken salad all the time. So it's one of my favorite things to make for meal prep. And the last thing I'm going to make is a pasta salad. Okay, the weather is getting warmer and I crave cold foods with the warm weather. So I don't like to cook too much when it's hot outside. So a pasta salad is a good summer food. So Okay, let's get started. Welcome to my kitchen. I hope that you can see okay. I don't have much space, um, but we're gonna make it work. Okay, so first we will make the chia seed pudding. I haven't had this for a very long time. It's not my usual breakfast. But I had a lot of chia seeds close by that I can use. Does anybody remember the phrase? We talked about it last time. These were in my cupboard, so I had a lot of chia seeds blank. Two words. On. What could we say? I had chia seeds on This is tricky. There's your hint. Yes, exactly. HandeKıım, very good. On hand, right? I don't normally make chia seed pudding, but I had a lot of chia seeds on hand, so I decided to try this recipe. Okay, I'm going to make 2 mason jars full of this. So let me open these up. I'm not super familiar with how to make this, so I do have a recipe that I need to measure out. So it seems very simple. I've got my measuring spoons here, and the recipe calls for 3 tablespoons of chia seeds. I buy chia seeds a lot because I know it's good fiber, and I usually just put them on yogurt. I top my yogurt with chia seeds. So 3 tablespoons per mason jar. 2, 3. Okay, there we go. So we got the chia seeds in the mason jar, and then the recipe calls for— so when we're talking about recipes, we often say this phrase, 'calls for.' The recipe calls for 3/4 cup of almond milk, but I am using soy milk. This is my favorite brand. Of soy milk because the ingredients are so simple. Yeah, right here. I love that it's just soybeans, practically, right? So I love when the ingredient list is very short. So instead of almond milk, I'm using this soy milk and You need— so I have larger measuring cups, and this calls for 3/4 of a cup. I don't have a 3/4 cup, I only have 1/4, so I will fill this 3 times. Okay, let's see if I can do this without spilling. 1, 2, 3. Okay, 1, 2 3. Sorry, I had to concentrate there. I really didn't want to spill. Okay, and then, oh, normally you would use a whisk to whisk the mixture, but I don't own a whisk, so I will use a fork to mix it all together. Whisk. So whisk is both a noun and a verb, right? You can say, I am whisking the mixture, but whisk is also the tool that we use. So you could say, I will whisk the eggs with a whisk. Kind of like the vacuum situation in last live, right? I'm going to vacuum using a vacuum. Okay. So that's all mixed up, the chia seeds in there. Now I am going a little bit off the recipe. Okay, so this is my base. Okay, so I didn't want to mess up the base, but now I'm going to add my own touch to this recipe. So first thing I want to add is some honey for sweetener, because I think plain soy milk and chia seeds will be Ooh, maybe a little bit bland or a little bit bitter, so I need something to make it more sweet. So I've got this Manuka honey. I love this honey. I buy it from No Brand, and it's a pretty good price. I use it probably every day, so I'm just going to squeeze some in there. Okay, that should be good. And I'm also— sorry if I disappeared for a second, I had to get in my fridge. Oh, thank you, SY. Yeah, I should buy a whisk because, um, I do make omelets a lot where I need to whisk things, but I find that a fork also works pretty well. Now I've got some Greek yogurt, and I think adding just maybe a spoonful of Greek yogurt will make the texture better, and it's also more protein to help fill me up, so I will add just a spoonful of Greek yogurt. Okay, and then I'm going to kind of whisk that together. I want to make sure that it's all mixed well. So the chia seeds basically get like jelly almost. Okay, they get a very different texture when you mix with liquid. Oh, hi Pyeong! Wow, from Texas! Oh, I miss Texas. I went to Texas for the first time last year. Thank you for joining. Oh, hi from Seoul. Oh, hey neighbor, both in Seoul. Yes, hard-working Hong. Thanks for appreciating that, Ludi. Thank you so much for saying that. I know he appreciates that. Okay, I think this is looking pretty good. You can see some of the chia seeds are sticking to the side, but it's not too bad. Okay, and then for the last thing I'm going to add to this. Let me put that away and let me grab my next ingredient. Hang on. Oh, from Atlanta! That's awesome. It's— whoops. It's so cool that you guys are joining from all over the world. I love that. Such an international community here. Yes, chia seed pudding. So I always like to start my mornings with some fruit, and I've got these frozen blueberries, and I think if I add them now, it will kind of soak up some of the flavor. Okay, so I want it directly in the pudding rather than just topping it with blueberries. Okay, so I'm gonna put a few blueberries in my mason jars. Okay, there we go. So actually, this recipe, you can add so many different things. Some people add peanut butter. Some people add vanilla. I've seen matcha, like green tea overnight oats. So you can get creative with it, which I like. Okay, so here's my jars. I've got the blueberry on top. I'm gonna give it one last mix. I don't know if you can tell. Oh, it's kind of hard with the camera angle, but already the chia seeds are becoming more jelly-like, right? So the texture is already changing. So if I put these in the fridge, I think it will become really like a pudding. Oh my gosh, New Zealand! Wow! Oh, that's my dream to go there one day. Maybe I can come see you in New Zealand one day. Goals. Oh, Ina, that's cool. You tried it in Hawaii and liked it. It's a pretty easy recipe. So now I'm just shaking it, giving it one last shake because I like to try and mix everything well. So that's it. And it will go in the fridge, and that's it. So tomorrow morning, I will probably eat this for breakfast, and when I eat it, I might top it with a little more fruit, like maybe a half of a banana or some kiwi. I've got kiwi in the fridge now, so I'll add a little bit more fruit, but It's very easy. So really all you need for this is milk and chia seeds. That's the base. It's very simple. Oh, we use the same soap. That's so funny. California's here. Okay, Connect, that's cool. Where at in Cali are you? Oh, Ina, I like that suggestion. Granola would be great. So that's it, you guys. Into the fridge these go. That's our first recipe. That's so easy, right? I love it. Like minimal effort, very low effort, and very healthy. So I think I'll be really excited to eat these. In the morning. Wow, so a lot of you guys have tried chia seed pudding before. Like I said, I don't really eat it often, but yeah, I had a ton of chia seeds. I bought chia seeds in bulk, right? In bulk means a large quantity. So I had this huge bag of chia seeds and thought, what can I make with these? And that came to mind. So very cool. Oh, San Fran, awesome. I love San Francisco. It's been a long time since I've visited, but I hope to visit again soon. It was a gorgeous city. Oh, thank you, Ludi. Thank you so much. I'm trying to be healthy. I think Overall, I'm pretty healthy, but then as you can probably see from my videos, I've done drive-through food all day, custom order food all day, so I definitely treat myself here and there. All right, I hope you all liked the chia seed pudding recipe. Maybe you can make that one. And now I am going to move on to my next recipe. In this recipe, I eat this all the time. I'll say it's one of my go-to recipes, right? Go-to means no matter the day, no matter my mood, if I can't decide what to eat, I might eat this. It's my go-to recipe. Okay, so let me get a little bit organized for this. Let me put the ingredients away. Do I change my meal prep every week? Myung, yes, I do. Um, I'm somebody who gets bored of eating the same thing constantly, and I don't always meal prep on Sunday for the entire week. Either, right? So sometimes instead of meal prepping, I ingredient prep. I'll chop a bunch of veggies, I'll have fruits cut up in the fridge, I'll just make some meat like protein, and then during the week I can make whatever recipe I want but it's easier because the ingredients are ready to go. Good question. But yeah, I don't like to eat the same meal all the time. Oh, Sunny, that's a good idea. I will try to post some of these recipes so you can try them yourselves. I love that. An American broadcast from Korea watched by Korean in America. How ironic, right? That is actually really funny. Okay, so let's go to our next recipe. Let me grab something here. Okay, so gotta have my coffee while I meal prep. That's the first step of meal prep, is having some caffeine. Okay, so I prepared a bit yesterday. Um, so I've got this bag of chicken breast that I cooked yesterday. These days I've been boiling my chicken. So I don't have an air fryer, I don't have an oven, and I find that boiling is very quick and easy. And, um, it makes it easy to shred because I like to shred a lot of chicken and use it in salads, in wraps, soups, anything. So that's kind of my ingredient prep. Okay, so funny story. Last time I was home for Christmas a few months ago, my mom got me this for Christmas, and she swore by it. So swear by it means, um, they guarantee that it's really good. Okay, she swears by this little device, and it's a chicken shredder., and I kind of teased her a little bit about it. I said, Mom, I don't want to bring a chicken shredder back to Korea in my luggage, but now I'm a fan. My mom was right. Moms are always right. Okay, so I'll show you how to use it. Oh, hi Echo, nice to meet you. Thank you for watching. Maybe you can cook some of these recipes after. Okay, so all you do is take this and you put your chicken, you kind of push your chicken onto it. I'm gonna do like 2 pieces here. Okay, so you just put that— oh, I hope you can see— and then a little bit closer here so you can get a better look. I don't want my computer to fall. Okay, then you put the top on. You see it? Put it like that, and then it like sticks to your counter, and you just go like this, and it shreds your chicken. So sometimes there's bigger pieces on top, but that's okay. Okay, here we go. Yeah, so it's all shredded. Usually I used to use a fork, you know, two forks to try and shred my chicken, but this is really convenient. I sent a video of me using it to my mom later, and I said, okay, Mom, you're right, you're right, I'll admit it, I love the chicken shredder. Now I use it with my, um, when I do my meal prep all the time. Pulled instead of shred, good question. So shred, like the actual act of doing it, the verb, I would say shred is probably more common. Shred some chicken. Right, we don't say pull some chicken, but if you're describing, um, a certain food item, you can say pulled, right? So pulled pork is very common to say, and it means shredded pork, right? You can also say pulled chicken. So I would say, yeah, you can use pulled or shredded, but for the action, I would say shred, shred some chicken. Okay, so I'm just shredding these a little bit. Oh, hi, welcome, Lehman, welcome, welcome. I'm just going to shred, um, should I shred all of it? Maybe I'll leave a few chunks left just in case, but, um, I shred most of the chicken when I make it. Okay, done. I agree, it's very convenient. I used to hate shredding chicken. Okay, yeah, I think that's pretty good. Okay, we are done with the shredder, but I recommend this. I really recommend the Chicken Shredder. I don't know if you can get it in Korea. I'm sure you can. Can somewhere on Coupang or something. Um, but okay, I'm leaving a few chunks of chicken, just a few separate breasts, because sometimes I'll just eat the chicken breast with, I don't know, sweet potato or rice on the side. So I won't do the whole thing. I don't know if there's an actual name for this. I would call it, if I had to guess, like a meat shredder or a chicken shredder. Yeah, I don't think there's actual like name name for it. It doesn't use— no, it's not electronic. It's all manual. Oh, very cool, Jayastha. That's awesome. Wow, I love cooking. I am nowhere near a chef, but I enjoy being in the kitchen. Oh, thank you, Lapy. Thank you so much for signing up. Thank you. Actually, yes, you can say this. I'm shredding the meat, putting it in the fridge so you can eat a pulled chicken sandwich tomorrow. You can say that, but you could also say shredded chicken sandwich. That's fine. But yeah, you can actually say something like that. Oh, that's confusing, isn't it? Okay, so we've got this big bowl of shredded chicken here, and I'm going to make chicken salad. So I've got a few vegetables that I washed. Let me put this down again. I've got some celery, right, celery. I've got cucumber, and I've got some bell pepper, right, I've got red bell pepper and yellow bell pepper. So I'm going to chop all of these and add it to the shredded chicken. Okay, right, it shreds so well. I agree, Kun, it's worth it. I really love that chicken shredder. So yeah, I'm just gonna chop up some of this celery. I don't have great chopping skills, but you know, that's okay. I do what I can. So chicken salad, um, it's maybe not what you're thinking of. I'm not sure, but chicken salad in the US is often shredded chicken and then vegetables, sometimes walnuts, grapes. They put a lot of toppings in with the chicken. And it's creamy, so it's not just chicken salad, like lettuce and chicken on top. It's a little different. I like a lot of celery because it's very crunchy. I like the crunch. Let's see. Yeah, I'll add this whole thing. Okay, there we go. Celery is in. I could add a little bit more, but I've got other veggies as well, so I won't go overboard. Sometimes I think one problem I have when I'm cooking is I tend to go overboard with different seasonings or toppings. Okay, go overboard means like add too much. So sometimes that's my problem. I overseason things. Okay, so I'm gonna try to take it easy today, not go overboard. I want just enough. Okay, so I'm cutting my cucumbers into small pieces like this, right? Like little quarters here. You want small pieces, nothing too big. Okay, I'll finish this cucumber just because I have it here. Thank you, Ina, that's so sweet. Thank you. Yes, trying not to go overboard. Okay, let's see, let's see. Good, cucumbers in. Oh, it's kind of a lot of cucumber, but that's okay. So you can see we're getting more and more veggies in here. And last, I'm going to add a little bit of red pepper and a little bit of yellow pepper, a little bit of each. I think that should be fine. Sometimes peppers are a pain because you have to take all the seeds out. Oh, thank you, Hande Kıvanç. I always watch, like, when I watch cooking shows, I always wish I could chop like how they do in the cooking shows. Like, it's so cool, but I don't think I should attempt that. I don't think I should try that. I'm pretty sure I would lose a finger in the process. So for now, I'm going slow and easy. Oh, Nathan, hi! Oh, I miss K-Cuisine. K-Cuisine was a live show that I did for 4 weeks last year. I think it was last year, and it was a cooking— Korean cooking competition. So I had a partner, and her and I would have— how much time was it? 30 minutes, 30 minutes, maybe 40 minutes to try and cook a bunch of Korean recipes. I kind of show us doing it on my work routine video. I do it in my work routine video, but it was so much fun. I miss that. We cooked a lot of Korean food, so I learned how to cook some Korean recipes. Okay, okay, okay, almost there. Lots of veggies. You know, I was vegan for 10 years. So I think, yeah, I really like veggies. For me, there is never— there's no such thing as too many veggies. No such thing. Okay, there we go. All right, so this is the base of our salad. It is just shredded chicken, celery, cucumber, red pepper and yellow pepper, but you can do any veggies that you want. Sometimes, um, you know, I won't do bell pepper and maybe I'll add olives. Some people add walnuts for crunch, grapes, like I said. So you can do whatever you want. Let me get a little spoon here, and I'm going to mix it together. Mix, mix, mix. Here, I think, I think actually it looks like perfect, a good ratio of chicken and veggies. I think it's a good ratio. Okay, now it's time to make the dressing. Okay, time to make the dressing. So let me grab a few things out for that. Hang on one second, I'm right here, I promise, getting into my fridge. What else? Okay, okay, I think this is all I need. Again, it's a very simple recipe. You don't need too much. All right, and, um, so because I'm so familiar with this recipe, I eat it a lot, I do not measure everything exactly as I should. Does anyone remember what I could say instead. If I don't measure, I just guess using my eyes. We talked about it last week. Yes, there you go, you got it. Yes, eyeball it. Okay, so I'm not measuring, right? I didn't use these for this recipe. I eyeballed it. Okay, so even for the dressing, I eyeball it. And because I'm lazy and I don't want to dirty another dish, I make the dressing directly. I mix it directly into the chicken salad here. Okay, so Greek yogurt is my base. I use Greek yogurt for any kind of salad dressings I'm eating nowadays. Hang on, let me rinse a spoon. I love Greek yogurt because, I mean, I eat it for breakfast, but I also use it for dressings or dips, or I use it almost like sour cream. So it has many purposes. OK, so big scoop of Greek yogurt here. Actually more. We like it creamy, so we're going to do some Greek yogurt in there. OK, and then hang on a second. Let's see, what can I use? There we go. I'm going to do a little bit of minced garlic. Not too much because it is raw garlic, so it is quite strong. I just don't use garlic salt or anything. I don't have garlic salt on hand, so just a little bit of garlic. Mustard. This is a must. Okay. Mustard. So I, I like mustard quite a bit. So okay, 2 good scoops of mustard. Let's see. And okay, this is a little bit of a strange ingredient, but trust me, Okay, trust me on this, it's so good. I buy olives a lot and I'll use a little bit of olive juice as part of the dressing. Okay, if you have pickles, I would also say that a little bit of pickle juice is a good option, but I don't have pickles, so I use just a little bit of the olive juice. It gives it a kind of tangy flavor. Okay, so I just dumped just a little bit in there. It makes it tangy. And then some salt, and then some pepper, of course. There you go. Okay, that should be good. Do foreigners use mixed garlic a lot? I would say so, yes. I think that, I mean, I can't speak for all foreigners, but me personally, I love garlic, and I think a lot of Americans also love garlic. I know Koreans use a lot of garlic, but Americans use it here and there too in recipes that we make at home. So then you just mix this all together. Technically, you should mix the dressing separately, that way it blends together a bit more, right? You should make the dressing in a separate bowl, taste it, and then mix. But like I said, I'm a little bit lazy and I don't want to make another dirty dish. Okay. Oh yes, that is my husband. Sorry, my husband is helping me out with the chat when I'm doing live, so you can say thank you, Hong. Okay, so I'll show you what it's looking like. Like this. I'm going to try a little bite, but I think I could use more Greek yogurt. I like it really creamy. Mm, we're on the right path, but yeah, we need a bit more sauce in there. I like lots of sauce. Okay, so I'm gonna do another spoonful of Greek yogurt. This is a big bowl of this salad too. This will make multiple lunches. And then I just kind of do the same thing. I add what I think needs to be added. Measure from the heart here. I like lots of mustard. We're gonna do more mustard. Okay, let's see, maybe a little bit more salt. It was a little bit bland, so a little more salt. And if this doesn't do it for me, I might add a tiny bit of apple cider vinegar too. I know it sounds strange, but you just need a little bit of acidity. To make it good. Okay, so I'm mixing again. Well, Nathan, let's see how it tastes first. Maybe I'll get Hong to come over and try a bite. Okay, let's see, let's see. Oh, can you hear the sound? Can you hear that? I don't know if you can hear, but that's the sound that you want when it sounds kind of wet. I don't know how to explain it. It's a good sound though. Oh, thank you, Lucy! We love you. Thank you so much, that's so sweet. Oh, the mustard I used is this whole grain mustard. Lately I am eating no sugar, so this one is zero sugar added. Okay, so this is a good whole grain mustard. I love all kinds of mustard though, so I think you can kind of pick and choose what kind of mustard you like. Yes, it's a chicken breast salad. Okay, let me try again. You can see it's looking a lot more moist, I guess. Okay, I don't know how else to describe it. It's more moist, more juicy. Okay, let me try. Taste test here. Mm, it's pretty good. I'm debating if I'm going to add a little bit of apple cider vinegar in there. Should I do it? Am I going overboard if I do a little apple cider vinegar? Should I do it, guys? If it's me, let's see. Okay, let's do a little bit, just a little bit. I don't want to go overboard, like I say, but it just needs a little bit of a punch. Okay, it needs a little bit of a punch, so I've got this apple cider vinegar. I'm just gonna put a little bit in there. Okay, anyways, it's healthy, so mix that up one last time and then I think it should be good. And usually I eat this I might take a lettuce wrap, right, like a piece of lettuce and put it in the lettuce, or I'll eat this. I'll show you, one second. I also have these rice cakes, so I'll put some on a rice cake and it's really good. Or you could eat it as a wrap if you have a tortilla. You can eat it on toast. It's really good. Okay, last taste test here. Let's see. Mm, okay, I think it's good. I added the vinegar. Mmm, good, good. Hong, you want to taste test? Come, come. I'm trying to convince my husband to come on camera and take a bite. Help me convince him, guys. He's being shy, but he's on the couch. I'm like, come try this, I need your opinion. Right? Of course I think it's good, but I need his opinion. Convince— help, help, help me convince him, guys. Come on, Hong, Hong, Hong, Hong, Hong. Come on, don't be shy, don't be shy, don't be shy, don't be shy. Okay, try this. This— okay, this is the true test because He is way pickier than I am, okay? He's hard to please. That's not true. That's true. Okay, get in here. That's a big bite. Oh, I'm nervous. Are you being— are you being honest? It's good, it's good. Would you eat it? Yeah. Yeah. No. I'll eat with, um, sweet potato, maybe with sweet potato, or more. I'll add some potato, they're good. Add some potato in here? Yeah, add some potato in here. Okay, or top, top of potato with it? Sure. Okay, that will work. I'll take it. You know what, tastes good though. If he says that it's good, I think that's That means it's really good. He's not super dramatic. I'm not really expressive. I'm a little picky with the food. Good job. Thank you. Thank you. I think he knows, though. Maybe he doesn't have a choice, right? He can't really say that he doesn't like it, but he is picky and he ate a big spoonful of it. Still, I'm content. I'm content. Okay, let me put this away. So I use glass Tupperware. Oh, so it is a salad with potatoes and apples. Okay, so he was actually on to something. He was on to something there. I actually do think it would be good to have a potato and top it with this. I love potatoes, so I guess I would like that too. Detroit Lions! You noticed his hoodie. We went to a Lions game last time I visited home. It was our first time going to a professional American football game. It was so fun. Okay, put it in the Tupperware. Oh yeah, this is like, this is a lot. So this will last me if it's just me eating. I think Hong might steal some too, but this would last me probably all week because I eat it with others things. So, okay, that's— here we go. So there we have it. There is my chicken salad. Very simple, right? Basically, um, shredded chicken and Greek yogurt and some veggies. Okay, so— oh, I'm in Korea right now. So right now it is almost noon, almost noon. Okay, wow, it's already— I can't believe how fast time is going. I want to show you my last recipe though, so let me rinse this bowl real quick here. I am working with not much space, I have a small kitchen, so let me just rinse this. Sorry if it's noisy. I want to use this bowl again. Oh, quinoa would be a nice touch. I agree. Thank you. I love hearing your guys's like suggestions because I would never think to add quinoa because I'm so used to this. But quinoa would be really good and it's so healthy. Okay, I just want to reuse this bowl. So last recipe is pasta salad. I haven't made this for a long time, but, um, in the US in summertime we eat pasta salad quite a bit. So I, let me see, boiled the pasta last night because again I thought it would take too long on live. So I've got this penne pasta, okay, and this pasta is kind of special. I saved this so I could show you guys what kind I got. It's made with red lentils. Okay, so where is it on the side here? Oh yeah, right here you can see red lentils in brown rice. So it's gluten-free. Okay, so it's high protein, no gluten pasta, but you can make it with any noodle really, okay? I don't always get the fancy gluten-free noodles, um, but I'm doing a diet challenge now— no gluten, no sugar— so I had no choice this time. But really any kind of pasta will work. So I boiled this last night and I put it in the fridge with a drizzle of oil so that it doesn't stick together. Okay, so now I'm basically going to do the same thing that I did with the chicken salad. Okay, I've got some veggies I'm going to cut, but for this one— one second. Mm-hmm. Okay, I'm kind of doing— let me wash this quick— more of a Greek pasta salad, I would say Greek-inspired pasta salad. So I'm using again cucumber, I've got some grape tomatoes here, or baby tomatoes. And what— oh, the olives. I will actually put some olives in. And my favorite kind of cheese, feta cheese. Okay, so that's what we're doing here. So let me start with the cucumber again. I don't know if you can see me chopping now. The kitchen is getting more chaotic. That's usually what happens. Okay, so I'm gonna do— let's do the same cuts, the kind of quarter cuts. Okay. Let's see, let's see. Okay, chop these up. There we go. Okay, so that's done. I've got some cucumber now to put in. There we go. So it's basically, if you've ever had a Greek salad, right? Greek salads have tomato, cucumber, olive, onion, and feta cheese. It's basically that, but adding in the pasta as well. Okay. So I'm washing my cherry tomatoes now. Exactly, Ina, not just about losing weight, right? I try to eat healthy most of the time just so I feel my best. Just so I feel my best. Yeah, so this I think would be a cherry tomato. There's also something called a grape tomato, but these ones, the small ones, are cherry tomatoes. Okay, informally, like I just said, you could call it a baby tomato too, but cherry tomato is the term that we use in the US. Okay, so I'm just gonna cut these up into little slices like so. I feel like I'm back on my live cooking show now. I'm racing the clock. Okay. It's kind of funny because I guess the closest thing I could think of in Korea to this is when I think of like cold noodles. When I first heard of cold noodles in Korea, I was a little bit confused by it because I never had cold noodles with broth, right? So this has no broth it's a pasta salad, we call it. But Korean cold noodles, you know, ningmyeon or something, sometimes it has the broth with the ice cubes. And at first I was like, oh, that's really interesting. It is my favorite Korean food. I'm not even joking. Any kind of cold noodle I'm obsessed with. I love kongguksu. I love Ningmian. What else? Zhormian. Okay, there's some— you know what, usually, usually I chop the olives too, but these olives are quite small. Like, they're smaller than the normal ones that I get. So I might just throw them in there. Is it because they're small, or am I getting lazy? I think it's small, especially when you compare the size of the tomato or the cucumber. Yeah, they're going in there. Okay, so final step is The feta cheese. I'm obsessed with feta cheese. Whoops. Okay, here we go, here we go. Okay, let me wash my hands. Oh, that's cool, you're watching me cook. I cook while you cook. We're cooking together. I love that. I need a little bit more feta cheese. Never enough feta cheese. Okay, let's see if I can open this. I always make sure I have it on hand. Oh no, my hands are wet. Eeh. Veggie is short for vegetables. Okay, veggies are short for vegetables. Let's see, let's see. Okay, there we go. Let me cut off one more chunk of this. There we go. Crumble. So I'm crumbling the cheese into the salad. Okay, you can say that, crumble, because I'm breaking it into very small pieces. Okay, and we mix this together. Yum! You can see what it's looking like here. So we've got the veggies, the cheese, the pasta, and then For dressing, you have a couple of options here. You can use, um, I usually use some kind of Italian dressing, like a pre-made Italian dressing. That way it's very simple. You can just pour it on top. You can use a balsamic or a Greek dressing. I will probably make something similar to the chicken one. I'll probably use some oil and lemon juice and salt and pepper. Okay, so that's probably what I will do, but I think I'll stop here. Okay, but this is our last recipe. Again, it's a very simple one. Boil the pasta, put in some veggies, some feta cheese, and then some kind of dressing. Like I said, at home I use Italian dressing. Okay, but now I'll use oil, lemon juice. I'll make my own dressing. Oh, it's feta cheese. Feta cheese. Yeah, actually, I have options now for lunch, right? Maybe I'll have the chicken salad or the pasta salad. It all looks good. So yes, very, very easy. I especially lately my schedule has been a little bit more packed. I've been a bit busy, so I try to make very simple recipes for my meal prep. Not too much effort, right? Cheap, easy, and yeah, you can get meal prep done very quickly. All right guys, I think that's it for meal prep today. Thank you guys so much for watching. I hope that, I don't know, I hope you can use these recipes and actually try them for yourself. I hope you like that. I had a great time cooking. I, like I said, I enjoy cooking and I kind of miss my live cooking sessions, so I hope you enjoyed it. I'll have to see how the chia seed pudding turns out tomorrow morning, but I will try to post some of these recipes so that you can make them yourselves. But I did eyeball a lot of them, right? These are recipes that are tried and true recipes I'm mostly familiar with. Thank you so much, guys. Thank you for joining. I hope you all have a lovely, lovely Sunday. Is it the weather? I saw it was supposed to rain, but it's looking okay so far. So enjoy it, guys. Thank you so much. Thank you, thank you. Have a great Sunday, and I'm going to try and do live next week too, okay? Probably back to normal time next week, but I appreciate you guys joining even early on your Sunday morning. It means so much to me. Bye, you guys! Bye! I love you all. Thank you so much. See you next time, okay? Have a great week. Bye! Bye! Thank you. Thank you all so much. Have a great day. Bye-bye! Bye!