WHAT I MADE FOR DINNER THIS WEEK

As you saw by the title of this video, I figured I'd bring you guys along to show you what I make for dinner in a week. I usually try to switch it up for Mike quite a bit, and he leans more towards like high protein keto dietary preferences. Right now I don't really eat what I make Mike for dinner. I have my own separate meal plan and I eat the same exact things every single day for now. It's like a temporary thing, so mostly just make this just for him. But anyways, I'm at the grocery store right now, about to head in and grab a few things that I need. Here's a list that we're working with. I'm trying not to get too many things because we are going out of town at the end of the week. I don't want anything to go bad. We're actually gonna start off by making dessert. So a while back I made Mike these keto blueberry muffins and he absolutely loved them. His only request was that I make streusel for the top. So I'm kinda gonna wing the streusel part, but first I'm gonna show you guys how to make the actual muffins. We're gonna start by preheating our oven to 350 degrees. You're gonna grab your muffin tin and put your liners in. I am gonna tell you what the real measurements of these things are, but I love to use a food scale. It's just so much easier, and I have a lot fewer dishes to clean up once I'm done. Recipe calls for 2½ cups of almond flour, which is 280 grams. ½ cup of your choice of sweetener. I'm using the Lakanto. I think it's the monk fruit and erythritol blend. I find that that interacts with butter the best as far as like getting a crispy consistency. ½ tablespoon of baking powder. Calls for ¼ teaspoon of salt, but honestly, I never ever measure my salt. I just do a generous amount. Salt really helps bring out the flavor in any dish. So like, obviously you don't want to dump salt in a sweet thing that you're baking, but I kind of just let it rip whenever it comes to that. So we're gonna go ahead and whisk our dry ingredients. To this we're gonna add 1/3 cup of melted butter. And 1/3 cup of almond milk. I just microwaved it 'cause the recipe says to have it at room temperature, so I only microwaved it for about like 15 seconds. Next you need 3 eggs at room temperature. I honestly just have all my eggs sitting in the pantry 'cause as long as they're unwashed, they're good to sit out at room temperature. 1/2 teaspoon of vanilla extract. I never ever measure that either. We're gonna whisk this all together. You're gonna find it's gonna be a pretty wet dough. That's okay, that's normal. Now we're gonna fold in 3/4 cup of blueberries. Mine are frozen, so I'm gonna get those out real quick. That is about 130 grams. I picked these blueberries from a local blueberry patch, and they don't spray their produce, which I really appreciate. I also don't think it matters if you use frozen or not frozen blueberries this recipe. I just happen to freeze these because I didn't want them to go bad. Beautiful. This is what the batter looks like, and with the With a spoon, just evenly portion out the batter into your tins. We're gonna bake these for about 20 to 25 minutes. I'll probably put them in for like 23 and then check 'em after and see. For the main course tonight, I'm making like a veggie ground beef casserole situation. I've never made this before. It's a pretty simple recipe, but my sister-in-law gave us some green beans out of her garden and I really wanted to do a recipe that called for some. We are going to get 8 ounces of green beans, trim them, and cut them into 2-inch pieces. Next, we're going to thinly slice a small onion, 1 red bell pepper. The recipe calls for sesame oil, but I don't have any, so to kind of give it like a nutty-ish flavor, I'm gonna use coconut oil instead to sauté the mix of green beans, bell peppers, and onions.

Heavenly Father, thank you for this day. Thank you for many blessings. Thank you, my wonderful wife, for making this wonderful food. In Jesus' name, amen. Mmm, don't tell me what's inside here. I gotta figure out. Mmm, the ground beef, onion. The onion? Yep. Mmm, the ground beef stir-fry was amazing. There were so many ingredients. It was just like flavorful explosions in my mouth. Mmm, oh yeah, oh yeah. You know what this needs is a little bit of milk.

All right, Brianna in the editing studio over here to explain to you guys what exactly I'm doing here. I already had some cooked chicken from earlier in the week, so I just used that as the protein source here. And now, okay, I know it's janky, it's a janky setup, but here's how I make a keto taco shell. I just crisp up some shredded cheddar cheese in a nonstick pan, and I drape it over two metal straws bridged between two plastic cups. I know it's super janky, but hey, it works. Like, look at that, you got a keto taco shell.

Oh my word, so good!

Salad.

Oh my word.

Dinner tonight is going to be super easy. It's just leftovers from yesterday because Mike was only able to eat half the pizza, but I still want to make a little treat for him for after dinner, and I'm gonna make protein cookie dough. He absolutely loves cookies. Figured why not try to get a little more protein in there and add some vanilla protein powder. So here's the recipe I'm using. I'm going to do everything in grams once again, but I will also give you the cup measurements here on the screen. I'm going to start off with 112 grams of almond flour, which is 1 cup, and 1/2 cup or 60 grams of your choice of protein powder. I'm using the vanilla protein powder from Costco. It's the Levels grass-fed whey protein brand. Whisk these dry ingredients together. Next, we'll add 1/4 cup of creamy peanut butter or 64 grams. The recipe calls for 1/4 cup of maple syrup, but to try to cut back on the calories, I'm going to try this Lakanto sugar-free syrup sweetened with monk fruit. And erythritol. Definitely not gonna have like the sugary sticky factor, but I'm hoping it still works. 1/4 cup is gonna be 80 grams. I could do half and half, but am I gonna do that? No, I won't. Next we're gonna do 1/4 cup or 60 grams of almond milk and a teaspoon of vanilla extract. That's good enough. The recipe calls for 2/3 cup of chocolate chips or 113 grams. I never measure chocolate chips, I just eyeball it. I'm also gonna do half I think these are dark chocolate chips and half Lily's white chocolate chips. I got these sugar-free chocolate chips from Whole Foods, which they are cheaper than Lily's. I don't know what's going on, but Lily's chocolate chips gotten so expensive in the past few months, like $10 a bag. So I mostly only get these when it's on sale, and I get these whenever I can find the off-brand version. So we'll do about half and half of that and just fold it in. Check it out, that looks so good. We're gonna pop this in the fridge. Come back later to shape these into dough balls. Okay, it's been like almost 2 hours, probably an hour and a half. We're gonna try to roll it. It definitely solidified more than it was whenever I first mixed it, but I think it's gonna be pretty soft. Yeah, I mean, hey, it's actually like genuine dough though. So if you were gonna— if you were gonna like eat this by the spoonful, this is ideal. So I'm not gonna try to roll it because It's like this. Yeah. Okay. Cut! Mike came home a little early, so I'm gonna have him taste test it. So I know how much you like cookies.

Yeah!

But this is protein cookie dough.

Ooh!

And I didn't shape it in a ball.

It's gonna make me have big muscles, Banz.

I didn't shape it because it's like doughy, you know?

Oh, really?

So you can like spoon eat it if you would like.

Oh yeah. That is like slime. You couldn't like mold that.

Yeah, no, I couldn't. I tried and stuck in there. How's the taste though?

Is that okay? Mhm. I wonder if you did blobs and froze it. How many calories is the whole thing?

Actually not that much. There's a fourth cup of peanut butter, but that's the most caloric thing.

Yeah, that's like 800 calories.

A fourth cup? No, that's a— hey Google, a fourth cup is 4 tablespoons, so that's about 400 calories.

A quarter of a cup is 4 tablespoons?

Um, about, yeah.

Yo yo yo, um, how much is a quarter cup of Adams peanut butter, or just peanut butter in general. 380.

Okay, yeah, that's not bad. Yeah, that, and then almond flour, obviously the chocolate chips. I did the Lakanto sugar-free syrup because it called for normal, but I just did Lakanto.

Half—

huh? And then protein powder, I think half a cup of protein powder.

This is still gonna be a 1,200-calorie ball, right?

Oh yeah, but like it's protein, so it gives us enough.

I can already feel my muscles Grumman's.

That's right.

Oh my goodness!

Here is the final product. Mike's only request for dinner was steak with a bone in it specifically and chimichurri, nothing else.

Man, boom!

Thank you guys so much for watching. I know it was a little bit different of a video, but if you want to see more of this, let me know in the comments and I can do more recipe-focused videos and whatnot. But, um, thank you for watching.

Bye!