cooking show. We're going to make spaghetti and meatballs. Yep. Black bean meatballs. All right.
This is a healthy meal, but it don't look healthy. It don't look healthy at all. When you look at
this thing, by the time I'm done, you're going to be like, uh, those are meatballs. That's spaghetti.
That is a rich sauce, but it's healthy, like really healthy, right? So this is going to be
exciting. So I'm going to start making the black bean meatballs. So we're live right now on the
Medical Meat and Cooking Show. I'm excited to be back, you guys. Let's just start out this month
with some really cool stuff. I got some tips I want to show you too. Something's going to happen
that's really cool. I want to show you some different products that are mind-blowing because
they're missing things. The products I have here are missing things. That doesn't sound good, right?
No, it's really good.
It's missing bad things.
That's what's important.
You guys, I see you coming on right now.
Woohoo!
Never give up.
Yep, we're here.
I'm excited too.
So let's get started so we know what's going on here.
I'm making some meatballs right now.
If you guys just came on here, I'm making meatballs.
All right?
I want to let you know.
And it's cool because these meatballs, they're not heart stoppers.
They're not heart killers. These meatballs are the opposite, which is really exciting. Good to see you guys coming on. Right. So let's get into it now. We're doing some black beans. I want to crack them open right now. Here they are. All right. So check this out. Right. Can of black beans. Okay. And what you'll find in this can of black beans is nothing. And that's the whole point. Nothing.
There's always citric acid. There's always some kind of preservative. There's always some kind of additive.
There's always all this bad salt thrown in there.
There's all of that stuff that's usually thrown into the cans of beans, and it's hard to find that.
And that's why I like this brand right here. I've been getting hooked on these guys,
because when I found these guys, I was like, all right, what's in this can of beans right here?
Let me take a look. I'm like, what? There's nothing in here, so that matters.
Blame me. It matters, okay?
so let's get into this a little bit so it's one and a half cups of beans right so i'm just gonna
crack this up and so i got my little my little thing here let's go we're doing this we're revving
this back up you guys i'm seeing you guys commenting right now you have sound incredible
okay let's go amazing all right so here we go we got some beans right here right now i'm gonna
drain these okay and you can drain them anyway you want to drain them all right but I'm gonna do it
this way okay you see this right here so the reason why you have to drain them your meatballs
are gonna be too wet to fry so we're gonna fry these meatballs right so if you guys just came
on here. This right here is the one I'm using and it is clean, clean, clean. So I'm just letting you
know. So if you want a healthy black bean, that's already set up for you, right? You're not boiling
it for hours, right? You're not like doing that. If you want something that's already there,
it's there and it's clean. So that's, that's the cool thing right there. Okay.
Okay, so here I am making sure the juice is out of this can, right?
Because if you don't, your meatballs are going to be too wet because you've got to form them into a meatball, right?
It's basically your black beans are your beef.
That's what it is.
The black beans are your beef.
So I just want to make sure this is getting out of here.
And I think we're getting pretty good right here.
This is to where we need it.
All right.
We just don't want these, you know, too crazy.
So I think that's it right there.
All right.
So I got the juice out.
Let's see the juice right there.
So we're going to discard this.
This is what we're going to do.
All right.
Now, we're going to get one and a half cups out of here of beans right here is what we're going to do.
So that's really great, too.
So you guys, if you came on here, we're making spaghetti and meatballs, which is really cool.
All right.
And we're going to do one and a half cups of black beans, but we're going to just measure it out a little bit.
Right.
So let's get the one and a half cups.
Right.
There you go.
Going in the food processor, just like that.
Going to get a little bit more.
That's just pretty much it.
That's what you get out of one can.
So all we needed was one can.
So we got it right there.
All right.
So I'm going to put this over here for a second just so you guys see the one I used right there.
All right.
So now we're going to do some oats.
So we're making the black bean meatballs right here.
Okay.
And now we need some oats.
All right.
So let's see.
Three quarters of a cup of oats would be great.
so i'm gonna get it's about a half we're gonna get a little bit more right here there we go
and i think i i think i got it right there probably closer to a cup but that's all right
we're just doing it the way we got to do it all right that's the oats i'm using right there and
if you see on here because everybody's always freaking out they're always freaking what do
they always freak out about when it's about oats do you guys know do you guys you guys know it's
not about steel cuts, not about instant. Oat eaters don't really freak out about that. So I'm
looking on here. I'm looking at the package. So what do I see right there? You see that right
there? Gluten-free. I can't tell you how many times. Somebody could say oats and somebody else
would be like, that doesn't mean anything. It doesn't mean anything. You could say oats all
you want. Oats, oats, oats, oats, oats. Say it all you want. But if they're gluten-free oats,
that's when it matters that's when everybody's like are they gluten-free
okay so that that's the oats i like right there you see them right there
we got the oats in here we got the black beans in here so let's go with some garlic next all right
so we'll go a little bit with a little bit of garlic i got some garlic cloves right here
and
what i'm gonna do is pop
some garlic in here in the food processor, right? Now, when you food process this,
when you process it, make sure you don't turn it into a smoothie, whatever you do. You don't want
your meatball turned into a smoothie. I'm just going to be straight up about that, all right?
Because you want to just give it like a pulse. So I'm putting some cloves of garlic. I'm putting
three cloves of garlic because I want my meatballs to be kind of garlicky. If you're somebody that's
not into garlic, you're totally not into it, right? Fine. All right. You don't have to, you don't have
to do it that way. You can do something different. Okay. So I'm throwing my three cloves of garlic in
there just like that. And then I'm going to use some tomato paste this next. So let me crack open
that. Actually some diced onion. That's what's next. Let's do that. So I got some onion here.
it's a sweet onion right there you guys okay get a half a cup of onion in there you don't want to
overdo the onion inside your meatball mixture right so let's do this get a close-up on this
onion real quick right here and you guys I always told you about that right okay there's the bottom
of the onion right there that's not the sweet side that's the bitter side of the onion right
I could always cut a little bit more is what I do right top is the sweet side right there I've
always told you about that you guys it's cool little tip right a little reminder and um so i'm
gonna do i'm gonna do a half i'm gonna do you know someone said the other day if it was a while back
ago he's not using the onion skin he's not using the onion skin he doesn't know what he's doing
he's not using the skin the skin's got all kinds of vitamins in it and everything the onion skins
are tough as heck they don't cook down so can you imagine you're feeding somebody right you're
making a nice meal for people. Think about this, right? Making a nice meal for people. Okay. And
all of a sudden someone gets a piece of tough onion peel skin, right? In their food. And they're like
chewing it. And they're like about to spit it out into their napkin. Right. And they gather in there.
And it's like, you know, the reason why I don't put the skin of the onion in there is because who
wants to be choking on that.
You know, you've got to think about that one right there.
And I was punished, which is actually hilarious,
for not using that outer skin.
The skin's got all kinds of things.
It's got folic acid.
It's got this in it.
It's got that in it.
I'm like, great.
I don't need anybody choking at the dinner table over that
piece of rough skin that won't go down or chew or anything else.
So I'm putting that onion in here.
All right.
Now we're going to move into tomato paste.
So that's the tomato paste that you use right there.
I'll give you a close-up on this tomato paste, which is really a really great one right there.
I stand by this tomato paste.
Sounds kind of silly when I think about it, right?
I stand by this tomato paste.
But I'm just going to be straight up.
That's the cleanest stuff right there.
So it's no salt added, right?
But there's nothing in there.
And that's what's incredible.
There's no citric acid.
There's no additives.
There's no preservatives.
There's no fillers.
And that's what you find in tomato paste.
Tomato paste scares me.
It scares me. It does. I get afraid if, you know, if I'm eating at somebody else's house and they
said, I did what you did. I'm using tomato paste. I'm like, which one? Which one? Can I see it? And
then I'm going through their garbage can, the recyclables, and I'm looking for it. And I find
some tomato paste thing. I'm like, dude, this is the one you used. Do you know what's in this thing?
And they're like, sorry. I'm like, yeah, I can't eat that. But then you don't want them upset. So
you try to force it down. So let's go with a little bit about this. So we got some tomato
paste. This is a good one right here, which is incredible. Okay. And so I'm looking here,
we're going to do the black bean meatballs. That's what we're doing right here. So tomato paste
is going into the mixture. It's exactly where I thought it was going.
All right. So here we are. So let's put that in there right now. So that's tomato paste as we see.
And you can see it. Look at the color of this one. What I've noticed about the Bionature one,
the difference is because I've actually compared. I got a whole bunch of tomato pastes and I
compared them. The color is different with this one right here. I'm just going to be straight up.
And why is it different? It's richer, the color's better, and there's nothing in there.
How crazy is that? Now, why are the other ones that I'm always playing with, because I always
tried different ones everything how come that color's not there there's no red dye in there
that is clean stuff i mean it is amazing so anyway so let's put a couple of tablespoons in here
right get that tomato paste in there amazing
all right and let's move in now to spices got some onion powder we got some garlic powder
So we're gonna do you know it look the recipe calls for half teaspoon
Right
Or a half tablespoon of garlic powder. So let's do that half tablespoon of garlic powder right there
Let's put a little bit of
paprika in there too
That's onion powder. Sorry. It's onion powder. Let's put for beak in there. Look at that. Look the color of that. That's incredible really
put a little bit of that in there right now wonderful we got that chili powder let's get
a little bit of that in there too quarter teaspoon of chili powder you can make this hotter if you
want why not you can go a little bit more with that ground cumin that's another one
man it makes some meatball taste good it's when you put the cumin in there
that tastes so good and then we'll go with some oregano too right
So let's get that in there.
These meatballs are insane.
That stride oregano right there, you guys.
They're insane.
They're so good.
I might even go with something else, too.
We'll see.
I think I'll go with...
I got the chili powder in there.
I think I got it all in.
I think that was good.
That was good enough, good enough.
I don't want to blow people out with all the heat,
and then they eat their meatball,
and they're totally just...
They're on fire.
But I do like it spicy.
I got it in there.
Let's grind it up.
Remember, you want to pulse it.
you don't want to blend it into a smoothie. That's important right there. Okay. You don't
want this into, you don't want this blended into a puree. That's the last thing you want.
All right. Fantastic. I'm going to kind of knock the sides down a little bit.
here we go
you want the stickiness in here
you want it to be held together
there you go
I think we're pretty much there
double checking you guys
got some consistency
that's it right there
that easy
how crazy is that
so let's start making
some meatballs
get them on the pan get the pan nice and hot all right move this over okay let's see what we got
here all right here's our mixture take a look there it is see it's not a puree yeah because
you don't want that now you don't want your meatballs I don't know do you guys like small
meatballs you like them larger medium size what's the size meatball you like all right
I like them a little bigger. I don't want them so small, so I'm going to pack them down a little bit.
I don't want them ridiculously small, because what happens is you can have the little ones,
but yet I don't want them really big, so let me pop them in the pan.
There we go. Get them right on the pan right there. Make another one. They don't have to be the same size.
that can be close to the same size.
You know, I can see somebody with OCD.
It's got to be all the same size, right?
Like, you know, because a friend of mine,
friend of mine, actually,
I made this for a friend of mine like a while back.
Friend of mine is dealing with OCD.
And, which is now better.
And, but was dealing with OCD at the time.
I was like, are you going to have all those meatballs
the same size?
I'm like, no, I'm not.
everyone was like why not make them all the same size it's like why it's like you know you know
i'm like come on they don't have to be the same size and i made them all the same size for them
wanted them happy so there we go okay all right i'm gonna make this one a little bigger
that's a big one i mean you can make some big meatballs think about that right
so let's get these on the pan right here
All right, make another one.
You guys, I'm making spaghetti and meatballs if you just got on here.
But what you'll learn right here, I mean, this is over fat-free.
There's no heart attack coming with this down the road.
This is so good for you.
This is a black bean meatball, right?
How crazy is that?
I'm going to make pasta in a little bit.
When you see this meal made, when you see this meal made, okay, I'm just going to be honest about this.
It's not going to look healthy.
It's going to look crazy like it came out of a restaurant.
And, you know, who knows what's in there.
It came out of a restaurant.
It's lots of oil and grease and everything.
It's not even going to have any of that.
That's what's incredible about it.
Hit the follow button.
Hit the follow button if you can so you can keep, you know, keep on track with all the lives I'm going to do
because I'm going to do a bunch of them.
I'm excited about this. This is the Medical Me and Cooking Show. We're obviously live if you guys
are on here right now. I'm seeing all your comments come through too. Have you guys ever tried
a meatball that's meatless but not filled with garbage? Have you guys ever tried that?
I was just curious about that one too because there are like meatless products. I wouldn't go
near any of them. I wouldn't go near any of them with a hundred foot pole. It's just like no just
no way I'm not going to have that. I'm not going to eat that meatless product. Meaning like the,
it's like the meatless products can be like, they can be scary. There's all kinds of MSG in them,
right? There's all kinds of gluten in them. There's all kinds of everything bad in there.
There's hydrogenated oils, believe it or not, in meatless products. There's all kinds of crazy
stuff in a meatless product, right? And the thing is, is this, this is black beans and oats with
spices and tomato paste. How clean does it get? Excited to try meatless meatballs that are clean?
Yeah, right? Totally. Totally. That's how cool this is. That's how awesome this is.
All right, so we got these in the pan. Let these start cooking. I'm just going to give my hands a
rinse really quick. So great. So great to be in the kitchen right now with you guys. This is exciting.
So we got that cooking right now. I'm going to move this over. So the next exciting part,
right, is the waffle bread. Okay. So the garlic waffle bread that's coming next.
So what I'm going to show you as I move everything around right here is I'm going to show you my
steamer the one I used man for years people were asking me aw what steamer do you use and I never
talked about it I never had a chance I'm always talking about everything else like health and
everything else about health right so I never had a chance to talk about it so here's the steamer I
use right here right you'll see the link right right there in the Amazon store with us right now
so that's the one that's the Cuisinart one so that's my favorite one right there it's got the
glass dish right here. It's got the pan inside. So here's what I do. You can, you don't have to
cut these in half. I like to cut them in half, right? It just for, I believe when potatoes are
cut in half and steamed cut in half, they taste better. That's just, that's just how I feel.
Doesn't mean you guys are going to think that way. It doesn't mean it. And I also like to cut them in
half when I'm in a hurry too. So what I'll do is I'll cut the potato in half and steam it cut in
half. Right? So when I'm in a hurry, it's less time. So it's less steam time. Like you can get
it done pretty quickly. In 35 minutes, you got some steamed potatoes instead of one hour or 50
minutes. Right? So that's really cool too. So I like that. So this is the steamer I use. It's
the Cuisinart. I'm going to put it back over here and then we're going to get potatoes going and
make some waffles. Now we're not trying to make waffles in the sense of breakfast waffles. So
we're not trying to make breakfast waffles. That's not the plan. The plan is making a tasty garlic
bread out of potatoes. That's the plan right there. So it's really a different plan. So I'm
excited about this. All right. So let's just actually, what you want to do when you're making
a potato waffle, which is basically potato bread, because that's what I'm doing without the gluten
and everything else. It's the ultimate gluten free. That's, I can tell you right now. So what
I like to do is I like to take the skins back a little bit is this is what I like to do because
you don't want the skins in this one because you're trying to make basically like the dough.
So I like to take the skins off is what I like to do.
All right.
And you don't have to kill yourself and get every part of the skin off.
I'm just trying to get some of it off.
Right.
So it's more of that kind of dough consistency is what I'm trying to do.
OK.
That's the plan.
So if you guys just came on here.
Right.
What I'm doing is I'm making black bean meatballs.
we're making spaghetti.
It's going to be a killer,
killer spaghetti and meatball dish.
Like it's going to be amazing, right?
I'm excited about this.
It tastes so authentic and to the core.
Like so good.
And then at the same time,
when you think about what it's made out of,
wow, and no added fat.
If you gave this to a friend who eats
spaghetti and meatballs on a regular basis,
and they have this, they're going to be like WTH.
So, Taryn says, if you have a bad spot on the potato,
is it okay just to cut it out and cook it?
You can cut it out if you want.
Same question goes for fruit, too.
You can always cut out bad spots, definitely.
Of course you can.
Nothing wrong with that at all.
You see a bad spot or a rotten spot on a potato or something,
like you get a bag of potatoes,
and you see something funky with your potatoes,
and you want to cut that spot out, just do it. Heck yeah, I do it every other day.
Every time I'm doing steamed potatoes, I do that. Seriously.
How UW can you use a blender if you don't have a food processor?
Problem is, if you use a blender, you might end up with a smoothie.
You might end up with an oat black bean smoothie puree,
and then your meatballs may not firm, right?
So what I would, okay, I want you to be able to do this even if you don't have the food processor.
I use it for like so many things.
Like I love the food processor.
People have asked me for years, what are you doing?
You're catching AW.
And one of the things I do is I live by the food processor.
Okay.
So I'm just saying right there.
So, and that's what I do.
So that's the processor right here.
Right.
It's the Cuisinart processor.
I'm holding it right here.
Okay.
So the link is there.
Right.
This is a piece of equipment that you can keep forever. It's a valuable piece of equipment, I feel. Having that in my kitchen makes you feel like, ah, now I'm rigged up. Now I'm rigged up. I can make some great stuff. That is a big deal right there.
So that's important.
Okay.
So what I'm going to do here is I'm going to peel back a few more of these potatoes right here.
There we go.
Peel back a few more of these potatoes.
Right.
and you don't have to be perfect about it. I just don't want all the skins on there.
So my potato bread is brown. I want my potato bread to have that, that color, you know, that,
that great color to it, right? That's what I want. You know, you know, it's, it's the best way to do
it. So peeling back some of these skins, this is a russet. That's really a great one, by the way,
you know, when you can have, when you have potatoes, if you're a potato person, you eat
potatoes regularly you know when you get a really good potato and you're like oh yeah that's an
incredible batch of potatoes right there like that's a batch of potatoes that's amazing right
so okay i think i got enough for a potato waffle so i'm just going to move these over
so what we're doing here if you guys just got on here i want to show you a couple of the products
before i keep on moving forward here um i got this incredible black bean can of black beans
I showed you guys why I really like them.
It's really amazing.
You're going to see me make spaghetti out of this pasta right here,
which is going to be really cool.
We got the bio nature tomato paste.
You can make ketchup with this.
You can make you can use this in tomato sauce.
You can add this to any dish.
It's so incredible, really healthy, too.
And that red color means anthocyanins.
So that red color means anthocyanins in there.
The incredible red color in there. Right.
So just that I got to tell you,
You guys cooking with you guys is the best part of everything for me because it's my favorite thing to do.
It really is.
All right.
So let's take a look at these meatballs.
So I got these meatballs in the pan right here.
So I'm going to see how they're cooking along.
They're cooking along nice.
So I'm going to move them around right here.
Okay.
There we go.
I don't know if you guys can see this.
Let me bring this over to you.
Let's make this actually fun.
All right.
So you'll see these meatballs I got just cooking in the pan.
The pan's getting nice and hot now.
Just turning them over.
There we go.
Look at that.
I'll show you the other side here.
That one kind of did something funny.
Here we go.
I want to show you this right there.
See how they're browning right there?
Incredible, right?
So basically I'm frying meatballs because that's what you do.
You give them a fry before they go into sauce.
Okay?
This is a ceramic pan.
This is the one I've been using.
You guys know this pan.
It's linked right there.
I'm turning these meatballs over.
meatballs how incredible but when you see this dish to the end you're gonna be
mind-blown I'm telling you and if you make this dish at home you're gonna do
what I've done and you know what that is you make it every night for a while so
when you make this dish at home you're gonna be making it every night for a
while that's what's gonna happen that's really what's gonna happen so let's just
cook these a little bit more on the pan I'm browning the other side is what I'm
doing now. Okay. Let's get this set up. Incredible. All right. Waffle bread time. Okay. So what we
have here, and by the way, if I can show you guys, just so you know, that's the portable burner right
there. That's linked too. Here it is. Look at that. I know you can't really see it too easy on here.
that's the portable burner right there. You know why I like that? You can use that when you don't
want to be burning gas every second. I love it, right? When you don't want a gas stove. So many
people have gas stoves and they're burning gas all the time and they're breathing in all that
gas fume, right? I got a friend that's always burnt, you know, always doing something with
their gas burner, always cooking everything. And I'm like, you like that gas, huh? They're burning
gas all the time. He's like, yeah, you know, I guess you're right. Breathing in a lot of it. I
go, yeah, you are. I go, this little burr right here. So, and plus you could use it for so many
different things. So what I have right here is my waffle iron. Okay. I got it right here.
It's a little one. All right. And what I'm going to do now
is I'm going to, and I'll show you this in a second. I'm going to mash up my waffle
mixture is what I'm going to do.
Okay, so that's next.
My waffles.
I got the peeled potatoes.
These are steamed already.
So they have to be steamed.
Now I'm going to add the spices.
A teaspoon of garlic powder.
Get a little bit of that out there.
You can put more if you want.
If you want this bread to taste spicy,
if you want it zesty,
if you want the garlic powder
and then the onion powder.
I'm going to put a lot of that in here too.
Let's get that in here.
Nice, incredible.
I'm going to put rosemary in this one.
Do you ever have like a rosemary bread
with the rosemary and that flavor and that taste?
You know, freshly baked bread
with that rosemary smell that comes off of it.
Just love it, love it.
I'm going to put some rosemary in here.
Now I'm guilty of too much rosemary and stuff. That's how much I love it. I could put it
everywhere. I could put it fresh in salads. I could put it dried in everything I make, right?
That's just the one thing I love. It's just, it's rosemary. I could go crazy with that. Put a little
salt in here too. You want the good stuff, right? A little bit in there too. All right.
So let's mash this up. So we're making basically a mash, right? That's what we're doing. Making a mash. And we're then going to make a dough ball. You guys just came on here. We're making spaghetti and meatballs. This is going to be the garlic bread right here. So we're making the dough for the garlic bread.
Someone asked, why do I hate oregano?
Not a lot of people like oregano.
Some people do, some people don't, right?
Some people say tomato, some people say tomato.
But just don't call the whole thing off.
Give it a try.
Hit the follow button.
If you get a chance, so you can actually find out when I'm doing more lives, right?
So what I'm doing is I'm trying not to turn this into a total mashed potato, right?
But yet you want to mash it enough, you know what I mean?
So that's why I like to hand mash this.
I don't want to put this into a blender.
I don't want to put this into a food processor.
Yeah, you can make a dough ball probably in your food processor,
but I tend to do the hand masher for this.
You know, that's how I've always done it, right?
So there we go.
Yeah. Incredible. Someone said, Darlene, you said I love oregano, right? I love oregano too.
Love it. Love rosemary too? Someone said I love, yeah. Incredible.
Where's the like button? I don't know. I don't know where the like button is. Where is it?
I don't know. Just hit the like button. Someone tell them where it is.
All right, I think we got it.
All right, let's make a dough ball right here.
Let's do it.
Take my hands.
I'm going to make a nice one.
Okay, here's the trick of the waffle makers.
You put too much in and you got yourself a lot of waffle.
I want a thin bread.
I want a thin garlic bread is what I want.
So I want a nice thin garlic bread.
That's what I'm looking for.
So that dough ball, I don't want it so big.
I don't care if it doesn't fill the whole waffle iron.
I just don't want this massive fluffy waffle.
I want it thin.
It's got my waffle maker right here.
Let me show it to you too.
Let me bring it over.
Now this waffle maker gets hot.
So you really do need your oven mitts if you're going to play with it like this.
So I want to give you, like, I want to show it to you.
So this is the one, the link's right there.
So it does get hot.
You can't grab this one with your hand so easy, right?
So here it is right here.
This is the one I use.
I'll pop that open.
So easy to use.
It's really incredible, right?
So I'm going to put it right here, this little spot.
then actually you know what you guys I'll show you here this is fun all right
I'm gonna pop this open okay get my dough ball I'm gonna pop it down here
what I do is I use my hand you see this right so I use my hand on here okay so I'm
just holding on to my oven mitts here.
Multitasking.
All right.
So what you do is you press this in a little bit with your hands.
That's what I like to do when it comes down to potato waffles.
Remember, you're not putting this wet gluteny mixture in.
This is a different kind of bread, right?
There you go. Drop the bottom.
Here we go. Coming down.
Boom. Right.
And then I'm going to sizzle this down.
What I do is I hold this down like this a little bit.
OK, that's how I do it.
Kind of knock this down and I press it so you're squeezing that potato
so it moves over a little bit, kind of fills everything.
That's how I do it.
OK.
Back to its spot right here where it lives.
Move that over.
There we go.
OK, let's take a look at these meatballs.
Let's go.
Let's do it.
All right. I want to show you guys how did they come? Are they coming along? Take a look.
Here we are. So we got them. This one looks beautiful right there. Look at that.
Okay. We got this one here. Put that one there. Nice.
So I think these are going in the oven now. How do you like that?
okay so now on my hand which you guys there's a link to these pans I don't know if you have one
but right there one of these pans I put parchment paper on there what you'll see is a bowl of garlic
so I'm gonna roast that in here with these meatballs so I'm gonna put these meatballs
right here on the pan so let's see if we can get a close-up on that this time I'm just gonna grab
these. Let's get these in the oven. I'm going to put that garlic there too. Here we go.
So I'm roasting some garlic in there and I have the meatballs roasting up now.
I got the garlic roasting in there because I'm going to chop it up and put it on my waffle.
That's what I'm going to do. My garlic waffle bread strips. That's what we're making. You know,
you see TV commercials, right? Where it's always like, get a pizza, get a large pizza,
and then get your breadsticks to boot. I'm like, I don't know. I don't want to eat a bunch of bread
sticks with, with a, with a big old pizza, but I think I'll have breadsticks with, you know,
Bread, like garlic bread with spaghetti and meatballs.
That sounds like a better option.
But it's like they're always, we'll give you free breadsticks with your pizzas.
And I'm like, God, how do you eat a whole pizza and then dump down a whole bunch of breadsticks?
But this is better.
Okay.
All right.
So let's go into the next part.
Let's do this.
We're making a waffle right now.
We got that.
Now we're chopping up an onion.
And we're going to get it in this pan because we're making the marinara, making the sauce.
How great is this?
So let's cut this on. You guys want to see this a little bit? We'll take a look. We'll chop up some onion.
All right. So I'm dicing up some onion now. All right. There we go.
Now, you don't want to make, you don't have to make them too small. You don't have to make them too big.
These are going in the pan. These are going to cook down. This is going to be part of the tomato sauce I'm making next.
If you guys just came on here, you're going to have to watch this from the beginning because there's so many cool things I'm showing,
like the black beans tomato paste I'm showing the steamer I'm showing processor
I use it's all my favorite stuff these are my favorite knives right here it's
all linked in there so that's another thing too I got a lot going on my
cutting board so I got a deep I got a cut differently so if you're watching me
it's not the normal way I actually cut stuff because I got all kinds of stuff
on here I got everything in the way all right so this is gonna go right in the
pan. There we go. That's part of the sauce. I'm going to now do some garlic next. There we go.
Two garlic cloves is what I'm going to use. You can do more than that. If you're a garlic fan,
do more. Okay. I'm a garlic fan. I'm going to throw three in there. Now what I recommend,
Okay?
And you see, I want to show you this tip.
I've showed you this before.
I want to show you again.
If you're going to slam your garlic down with your knife, make sure the blade, the sharp
part is heading out, not towards you.
Do not let the knife be pointed this way towards you.
See how I'm doing this?
So when you pounce on your garlic cloves, do not pounce on them with the knife going
towards you because I can't tell. I've seen professional chefs do it this way and it's
wrong because here's what happens when people follow the guidance of professional chefs with
this. The knife flips very easy up, naturally flips easy up, and then they run their hand
right on here as they're about to pounce the garlic and now they're in the emergency room
with the worst injury. I've seen it so many times happen. If you're going to do this,
you have to have the blade going outward if you're going to pounce on your garlic. I'm
just going to tell you guys right now. Really important tip. I could say that one a hundred
times. And you know what? Hopefully somebody new here doesn't know the tip. They learned this, right?
So I'm going to actually put this garlic in a garlic press instead of chopping it, right?
There we go. Let's get the garlic out. So we crush these so the skin comes off nice and easy, right?
we got the garlic press right here
okay
Julie says
can you tell us why potatoes get gluey
when you over mash them
man
they got that starch in there
they got that healing carbohydrate
healing carbohydrate
alright so what I'm going to do
is I'm going to shoot this right in the pan
so you ready
you might be able to see it a little bit right there
right on the edge
so I'm going to squeeze the garlic press
there you go
garlic's going to go in there, right? And then I'm going to open this up and get the rest of
the garlic out. What I like about this garlic press, you flip it, you flip it and it pops it.
I'll show you right here real quick. You flip it around, right? This way. And it pops that out
really, really easily. So that garlic comes out really easily. That's what I like about that one.
Wonderful.
So I got some garlic and onions in the pan.
I'm cooking them down.
And when you do that, it makes the sauce taste so much better.
So much better.
You can make your own tomato sauce, but I swear there's some incredible jarred tomato sauces now where it's like,
Grandma, my sauce tastes better.
It comes from a jar.
say three cups of crushed tomatoes.
So we got the crushed tomatoes right there.
So this is the one I'll show you guys to give you a close up on this one.
I like this one clean, tastes delicious.
There's no fat in there.
It's in a glass jar.
I just love it.
I love this tomato one right here.
So I'm going to pop the top.
OK, and I'm going to dump this in here.
That's what I'm going to do.
Amazing. That's the sauce I like. Nothing added to that sauce. So what we have is we have flavor building right here. We got a flavor profile. So let me get a close up on this. I'll show you. Let's get a close up on this.
right so what I did was I got those onions to start to really melt down and
that garlic hit that like red hot pan the flavor was just building and then I
popped the sauce on after that so we got that sauce cooking we better check our
waffle. Okay. That's what we're doing next. We're in no rush because we're here. We don't
want to get it done in just two minutes. We're having fun. We're in the kitchen. Citric
acid can also be mold derived. It's terrible. Can you tell me where to get the waffle? Here's
the waffle iron right here I just do that so I'm checking the waffle all right
you guys that's a waffle iron right there let's take a look it might be
ready it might be close to ready so I want to show you guys so let's pop this
open almost ready I'm gonna let it go for a couple more minutes just gonna let
it go for probably four more minutes or something like that so let's let that
cook away and everything we're doing here right we got black bean meatballs
they're in the oven right now they're made out of oats and black beans so I
I showed you that earlier, okay?
Tomato paste is what I'm using in there
to really make those meatballs taste incredible.
People put eggs in their meatballs, right?
You put tomato paste in your meatballs,
it takes it to a whole other level.
There's something that happens when you do that's really great.
Beans I'm using is this one right here.
There's no additives, no fillers, no anything in it.
I have a hard time finding clean beans.
That's something I have a hard time finding all the time.
Like, seriously, you go into the store,
you grab a can of beans they're not clean they're just not and that's a big concern that's a big
worry there's all kinds of things in that can of beans that aren't good and we got to keep you know
we got to keep that there's vinegar in canned beans there's vinegar in in bagged beans there's
i mean you don't need vinegar in your beans that's something you just don't need this thing is so
clean. So this, this company's great. So I showed you that right there. We got the food
processor going today, which is fun. So I'm just cooking this sauce down a little bit.
I'm getting ready to make the spaghetti. So in back of me right here, you guys see this?
So in back of me, I got some water that's about to boil and we're going to make some pasta. So
take, let's take a look at the pasta one right here. This is it. So give you guys a closeup,
having a hard time getting close-ups today. We'll see if we can get more. We can see if we can get
these. So we have this one. All right, we got this one right here. It's a gluten-free spaghetti.
I love it. That's a great one. So this spaghetti and meatballs, it's gluten-free,
it's meat-free, it's oil-free, it's fat-free. But when you see it and taste it, your mind is going
be blown. Your heart's going to love you. Your liver's going to love you. Your body's going to
love you when you eat this spaghetti and meatball dish. And if you make it for anyone and you don't
tell them, you just don't tell them. You just say, yeah, come over. I'm making spaghetti and meatballs.
Just come on over, right? Don't even tell them. And they have those spaghetti and meatballs.
They're like, these are incredible. Where'd you get the meat, right? You got the option of cassava.
You got the option of brown rice. So I'm just showing you different ones right here. So these are the ones I'm using here
But you got different options here
so
There's the capellini you can use that one. So I'll show you that one up close
There's the capellini right there, okay
Here's a cassava one. Look at that. You guys like the cassava version?
Definitely do that. Do this do the cassava spaghetti. How incredible is that do the capellini?
Keppellini. Do the Keppellini. All right. Get that one going. Incredible. All right. So you
got all these different options. The links are right there. So take a look. All right. So we're
going to get the spaghetti ready. We're going to open this up. All right. So now I'm going to boil
spaghetti, right? You're not going to see me, you're not going to see me throw salt in the
water. You don't have to throw salt in the water. So I know because people ask all the time, but
like, wait, you got to throw salt in there, right? You don't have to, you don't have to throw salt.
Right. Okay. And, but I'm going to show you that in a minute. Let's get the waffle
going here. Let's take a look. So I think we might be ready. Let's do a close up on here.
Let me make another waffle is what I'm going to make. I'm going to make two waffles. You
guys okay with that? It's coming out really nice. Look at that. Incredible.
So good. It's actually crispy. I mean, how great is that right there? So I'm just going
pop it over here for a second let's make another okay you guys let's get our dough here's our dough
now that's gluten-free okay that's gluten-free how big do you want your waffle do you want them
bigger i like them that size you don't want them so big you want them thin that's what i like about
this waffle maker see i like a couple different waffle makers this is one of them because i want
thin for this. That's the whole, that's the whole thing. You want a thin one for this, right? This
is the garlic bread sticks is what we're making. We're doing it out of potato waffles, thinly
toasted, baked, right? So I'm going to put that on here. Here we go. Press it down.
right? Don't do this with clay. Don't do this with anything but potato.
There we go. Let's knock this down. Boom. Okay. Now we're going to push it down,
right? I just put my towel on it. So I'm pushing it down because this thing's hot.
So you got to keep in mind, this burner does get hot, but hey, just do this.
Here we go.
Right?
All right.
But that's cooking along.
I'm going to move it over.
Like that.
So I'm showing the spaghettis, right?
By the way, favorite towels, they're grippy.
They're grippy, right?
I was over at a family member's house, right?
Visiting some family.
And they had some towels.
And I'm like, hey, hey, make us something.
Come on.
You're a famous chef.
I'm like, I'm not a famous chef.
That's ridiculous.
You're a famous chef.
Make us something.
Come on, eh?
Come on.
I'm like, all right, just give me a hand towel.
And I was like, what is this thing?
It wasn't this.
But I was like, what is this thing?
It's not doing anything. I can't feel a grip.
Like, I can't, like, get anything off my hands.
They're like, what? It's a bath towel.
It's like, why did you give me an old bath towel?
This is a whole different game.
It feels so good in your hands.
It's really grippy.
Checking the meatballs.
Give it a little check.
Just about done.
A couple more minutes on those meatballs.
Let's take a look at the sauce.
Let's do a close-up on the sauce.
How do you like this?
Is it coming along nice?
Right?
Different moving parts.
Yeah, Chelsea said, oh my God, bath towel.
Yeah, legit.
It's like one of those small bath towels
that was like repelling water.
It was like...
Do you have anything else?
If I'm going to make something, I need a good towel.
That's first and foremost.
It's like you have just like a good knife. It's like, you know, can't make everything with a steak knife.
All right. So I'm about to take the meatballs out. We're about to get those out.
I think we're getting ready. We're about to get some pasta going, too.
All right. Going to get the meatballs out now.
Let's go.
Get a close up.
Nice.
So I have some garlic right there.
Ooh, that garlic feels pretty good.
And here are the meatballs right here.
Nice and hot out of the oven.
There we go.
Wait till you guys try these.
I can't wait.
So what I'm going to do is,
I'm going to put these over here for a second.
You guys don't mind.
All right.
The sauce is ready.
I got a waffle cooking.
So I want to show you that right now, what that means.
So take a look right here if you get a chance, right?
I just pulled this out of the waffle maker, right?
I'm making waffle bread sticks.
That's basically what this is.
All right.
that's what I'm making.
And I'm going to slice these up when I'm ready.
Put a little bit of roasted garlic on there
and slice these up when I'm ready.
And it's going to be really good.
I got one more cooking right here.
Okay.
Time for spaghetti.
If you guys just came on here,
I'll show you one more time.
That's the one I'm using.
Gluten-free spaghetti.
and there's the other ones they have we have the capellini they got the cassava spaghetti I mean
that's a comfort food right what do you guys think I just want to ask you guys when's the
last time you guys had pasta ones the last time you guys had spaghetti spaghetti though specifically
a lot of people have pastas but they don't have spaghetti right that's kind of a different thing
like when's the last time you guys had spaghetti that's what I want to ask you it's a question I
had for you.
Right.
So get the capellini over there.
Let's get it in.
We're going in the pot of boiling water now.
You love spaghetti?
Incredible.
Now, here's a tip about pasta, and you probably know this.
OK.
Here's a tip about pasta.
I'm going to move this pan over.
Actually, I'm going to keep it right here.
Let's see.
One of the tips is you want, if you're doing two pounds or if you're doing more than one pound,
if you're doing more than one package, you want to make sure they go in at the same time.
A lot of people will dump one package in, that package goes in,
and then they're like getting the other package out.
They're starting to unbox the other package, right?
And I'm like, wait a minute, that other one's cooking.
That other one's cooking.
that other one's cooking. So you're going to have, you're going to have mushy pasta and then
good cooked pastas, which you're going to have. You have to get them in really fast next to each
other, like fast. Okay. Sometimes like all like at the same time, if you're going to do more than
one package, right? So, okay, let's go in. You guys, we're doing two at the same time,
right? That's watching. Watch me mess it up. Spaghetti is going to go everywhere. I can
feel it. Okay. See if we can do it this way so you guys can see this already screwed up
already. Yep. Messed up already. See, look, I'm going to let it kind of like just sink
in there and cook down. Don't worry. There we go. I just want to get all that pasta in
there. You know what? That's why we're live. All right. So we got the spaghetti cooking
down right now. Now remember, if you ever put the top on to get that boil back faster,
watch it. Make sure you're watching it. That's important right there. Okay. You love how these
don't have gas stoves. Someone just said, I love how these don't have gas stoves. Yeah. I love that
too. So what happens is if you want that boil to happen faster, you can put your lid on it,
but you've got to watch it because it's going to boil over obviously. So what's going to happen
with that pasta, the water's just going to start exploding everywhere and flying everywhere. Once
that thing takes really a quick, you know, a higher boil, right? So you want to always know that.
So let's take a look at this other waffle I'm cooking right now.
Now what you want to do is you want to move your Gettys around.
You want to move them around.
Because if you don't move them around, right?
If you don't move them around, what happens is that they stick together.
Okay?
They stick together if you don't move them around.
If you leave them alone, they'll just become a clump stuck together like a whole thing
of pasta stuck together.
And that's what happens to a lot of people when they actually do spaghetti.
So you have to move them around.
But then when they start cooking, when they're getting there and they're almost done, you
don't want to move them around all the time because then you start just breaking them
apart.
Things start changing fast that way.
So you got to be careful.
Because remember, these are gluten-free pastas.
They do different things.
They do different things in wheat pasta.
They do different things than gluten filled pasta, right?
It's a whole different.
It's a whole different process.
You got to, you know, you guys, by the way, this is a fun family recipe.
Spaghetti and meatballs.
I'm going to let that pasta cook for a little bit.
Now, I like my pasta a little bit on the harder side.
That's how I like my pasta.
I don't like my pasta so soft where your just teeth go right through it.
I like texture with my pasta.
I like some consistency with my pasta.
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All right.
Pasta's cooking.
We got some sauce right here and let's check this waffle.
That's next.
Waffles almost done.
Just need another minute.
And then we're going to get this ready.
I want to show you guys real close again.
These are my meatballs.
And these meatballs are going into that sauce in a couple of minutes.
So I'm really excited about these.
These are so good.
Okay.
So I'm going to get some roasted garlic out.
What I did was I roasted this bulb of garlic.
Take a look right there.
Right.
I roasted it.
I threw it on the same pan as my meatballs in the oven.
and then I got some delicious roasted garlic right here.
You just peel these back like this.
Take a look.
I want to show you guys how I peel these back.
Alright.
There you go.
And
these are nice and soft
but they're not so soft
they're not mushy right now.
So they're actually not mushy.
Okay.
because you can roast garlic until it's butter but i didn't want that butter
look i wanted it to have a little bit more consistency to it because i want to chop it
check the pasta
so it's not done yet i know it needs more time okay so this one right here still a little bit
on the hard side right al dente is the way i like it but that's that's a little too hard it's like
chewing on that you'll be like that would be a little bit tougher all right if you guys just
came on here we're peeling some roasted garlic we're making spaghetti and meatballs this is
medical medium cooking show live live cooking show right hit the follow button
I got some killer products, like food products right here.
Amazing stuff.
It's so easy to eat food that's not good for you and to go downhill.
It's so easy.
When you're young, strong, you feel indestructible.
You're not going to feel like you're going downhill, right?
You can eat what you want, but man, you start getting a little bit older.
Even though it's just a little bit older.
I mean, even if you're young, I see it happen with people too.
but it's easy to go downhill pretty fast when you're not eating some good stuff when you're not
balancing it everybody's like balance balance balance i'm like okay well then balance man
if you're going to talk about balancing then make sure you balance
right so we got another couple of minutes on this let's take a look
we're getting there trying to grab one noodle
that noodles hot that's all I can tell you hmm that noodles really hard that's a hard noodle
that noodles not right we need a little more time still chewing that's not al dente that's
like just oh that's just not ready all right got some roasted garlic here so
what I do is chop up this first of course I don't want to turn it into
butter I don't I don't want to smash it it's already roasted I want to just chop
it that's all okay so we'll chop some cloves real quick okay so just chopping
these right this is roasted garlic this garlic's not pickled it's not in vinegar
It's not in some jar of vinegar.
I see that all the time with people.
They're like, hey, I just got these roasted garlic cloves.
It came in a big old jar.
There's like 100 cloves in here.
I'm like, yeah, that stuff is toxic, man.
What you want is you want to get fresh garlic, right?
And you want to roast it.
You don't want to buy a jar of roasted garlic because it's going to have some kind of sulfur,
some kind of bad chemical sulfur.
It's going to have some kind of formaldehyde.
It's going to have something going on, some natural flavors.
It's just going to have something bad going on, right?
There you go.
Just iced up all that roasted garlic.
Look at that.
Now, this waffle's done right here.
I got this one more to chop up.
Here we go.
I'm going to check this waffle, if you guys don't mind.
This baby's done.
and the pasta is just about done too.
So we're going to have to do some really fun stuff really fast
because that pasta is cooking.
So can I beat it in time?
The pasta, I don't want the pasta overdone,
but I don't want this waffle overdone.
So I'm in like a, I'm in a problem here.
Uh-oh.
Quick, quick, get the pasta out.
You're going to have pasta that's overdone.
everybody's gonna be pissed at you. One more minute. We're alright. It's the
medium time. There's a strainer out. It's my strainer. What's that love?
Pasta is getting there.
Okay.
Hey guys, I'm putting my meatballs right here in my sauce.
So let's take a look.
Get the pan out.
I want to show you a close up.
It's not perfect, but you guys will at least see, right?
I want to get my meatballs in this sauce.
Let's get it back on.
Man, this has got me running.
All right, spaghetti's done.
That's it.
That's the way I like it.
It's not soft. It's not overcooked. I'm going to strain it right now. Did you hear that? Okay.
okay
what I'm gonna do
I don't know if you guys can see me over here
I don't think I can bring that strainer over
but I think I'm gonna try
hold on
it's a crap show
All right, gonna drain some of that water out.
Yep.
Gonna put that here.
Here we go.
Can we get a close-up on this?
Nice.
Yeah, man.
Nice.
You guys hungry?
Let's get a close-up on this.
Look at this.
Can we get a little close up on that right there?
There we go.
Let's get this pasta in there.
Can we miss?
All right, let's do it.
All right, you ready?
A little bit more.
Look at that.
I mean, I love spaghetti.
I just do.
Is there anything wrong with that?
I mean, I could eat spaghetti every day.
Right?
I even took that last piece.
that last little piece I want it there all right okay so what I'm gonna do is
I'm gonna move these meatballs around in the sauce I'm gonna get them kind of
saucy here all right so let me show you so what I'm do is I'm gonna coat these
meatballs with a little bit of sauce sauce there we go you guys just came on
here. These are meatless, but they're not filled with garbage. Every time I hear
something's meatless, I'm like, uh, that stuff is crap. You know, this isn't. This is
incredible. This is black beans and oatmeal, and this is just amazing. Spices.
This is so good right here. So I'm getting a little bit of sauce on my meatballs
right here okay I don't like sauce that's so watery I just don't like
watering watery sauce where the stuff is just spilling everywhere I like it I
just like it kind of rich I like my sauce nice and rich right so I got my
meat bill meatballs coated right here so I'm gonna get some meatballs put down on
my spaghetti so you guys see this right here okay so here we go let's pop these
down right here so I got my meatballs and I'm gonna put some meatballs in here
somewhere. Okay. And you can nestle them in anywhere you want. If you want to look, if you
want a certain look right there, how about that? Does that look good? You guys, you want a certain
look with your meatballs, right? Cause when you serve it, you know, you just want it attractive.
So someone actually gets hungry and they're like, you know what? I want to eat one of these meatballs.
If you make this for somebody and not tell them it's a bean and oat meatball, if you tell them that this is a meatless meatball, if you don't tell them is what I'm saying, and they have these.
So let's get some sauce on here too.
This is so good right here.
Let's get a little bit of sauce on here too.
There we go.
Let's do that.
Got a little bit of sauce going on here.
Here we go.
A little bit of sauce going here.
So let me just do this.
There we go.
A little parsley on top too.
So we're out of focus for the second.
Let's see if we can get our focus back.
So that's some spaghetti and meatballs right there.
I'm going to chop some parsley now.
And garnish it, okay?
So just give me a second.
All right, you guys.
Got a little bit of parsley I'm going to garnish it with.
Just bear with me for a second.
Okay.
So I got my meatballs right here.
And I'm going to bring it over and pop some parsley down on it.
Okay.
There we go.
I'm going to put a little bit of parsley on here.
Just a little bit is all you need.
You don't need a lot of parsley on there.
That's my spaghetti and meatballs right there.
It's really rich.
It's really delicious.
I'm going to take a bite.
Before we do that, we still have to make some garlic bread.
And that's next.
We need our garlic toast.
And that we have to do.
So when I take these pieces right here, let me clean off the board a little bit.
So you guys take a look here.
What do you think, right?
That's my garlic bread toast.
All sitting there.
So I'm going to slice these and I'm going to put a little bit of parsley on these too.
So but I'm going to slice these.
OK.
Yep.
So.
And what I'm doing is you want these strips is what you want.
All right.
You don't want them too thin.
You don't want them to too wide.
You want people to enjoy them.
You don't want these big old pieces.
I'm cutting those right there all right got another one right here
okay so let's get one right here
All right, here we go.
Hear that crunch?
You hear that incredible crunch right there?
It's just like, it's got that amazing crunch.
That's how incredible, when you do a thin waffle like this and you make this garlic
bread with these waffles, look at that, crunchy, crunchy pieces of bread right there.
good when it goes with this. Oh my God. So I'm going to put a little bit of roasted garlic
on these. So let's get a little bit on there. You can even put this together and kind of like do
that if you want. First, let's get these on here is what we're going to do. So
So what's going to happen here is people are going to be like, this is incredible.
They're just going to be so happy about this.
And these are just so good.
So let me just kind of set it up for you here.
Look at that.
And then I'm going to put some garlic on here, some chopped pieces of garlic.
Right on.
Now you might have somebody that doesn't like garlic, but you might have somebody in your family
or your friends or some of your guests and that love garlic, right?
So you could be like, how much garlic do you want?
Some people would be like, pile it on.
You know, I've had people over that wanted so much garlic,
they even beat me out where I was like, hey, I don't want that much garlic.
And they were like, no, bring it on, bring it on.
Okay, now we're going to add some more.
We're going to add a little bit of onion powder as garnish.
That's the garnish I want to do is onion powder.
So I'm going to sprinkle a little bit of onion powder on here too.
That's like the Parmesan cheese.
You guys see that?
You see the Parmesan cheese going on?
You know when you're at the pizza restaurant and you get the Parmesan cheese shaker?
Look at that.
It's like the Parmesan cheese.
Really, it's just onion powder.
How insane is that?
Okay, we got that on there.
What do you guys think?
Incredible.
Now I'm going to get a little bit more parsley.
it. I'm going to chop up a little bit more parsley right here. You put a little bit of that. I mean,
you can put basil on here if you want. If you want basil, you can do basil, right?
Just a little bit of parsley. You don't need a lot. Somebody might like parsley. Somebody might
not. I love it. I put it on everything, but that's your garlic strips right there. Your garlic red
strips. They're crunchy. They're light. They're airy. Okay. So that's your bread that goes along
with this. Now let's get the pasta and meatballs. And then we got the spaghetti and meatballs right
here. I don't know if you guys can see this.
You got your spaghetti and meatballs right there.
And
I'm going to flip it around.
Maybe we'll get a better angle. There is your spaghetti and meatballs.
Yeah. Just like grandma used to make.
So I'm going to put this down because I'm going to plate
myself a little bowl right now of it.
So that's what I'm going to do. If you guys just came on here
medical medium cooking show let me get myself a plate so yeah actually maybe
I'll have a white glass bowl here I think or I have a different kind of glass
bowl I don't know what I'm looking for I'm just gonna grab a little plate for
myself here look at this I don't know why I'm looking for glass hmm so I'm
gonna take a meatball right there but that there so I'm gonna take let's get
a little close-up on this
so I'm gonna get some spaghetti out there okay the little tongs right I'm gonna
put a little bit of spaghetti in here I'm gonna grab a little bit more I'm
gonna put a couple of meatballs in here you guys for myself how many can I eat
I could eat a lot of these. That's the thing. I could eat a lot of these meatballs right here and a lot of the spaghetti right here.
Put a little bit more spaghetti over here. I'm going to put one more meatball in here.
This is going to be my lunch.
There we go. I think I'll put one more meatball on top of here.
That's going to be my lunch right there.
I'm excited. Let me get a fork out.
Before I do that, do you guys like with your pasta?
Do you like eating bread with your pasta?
Do you like eating bread with your meatballs and spaghetti?
That's something I like to do.
So I'm going to move this. I'm going to put this here.
I'm going to take the piece with the biggest garlic amount on there.
Let's see which one do I want.
You know, they're all kind of even.
I guess I'll go with this one.
Did I just cheat myself out?
Is that less garlic than the other ones?
I'm just wondering.
Now I'm like, wait a minute.
I'm just going to have to eat all of them.
That's what I'll do.
So I'm going to put this on the side.
Like that.
Okay.
And maybe, you know what?
I can't help it.
I'm just going to grab this piece because this piece, actually, I'm going to grab this piece right here.
For some reason, this piece, I'm grabbing two.
Are you okay if I grab two, you guys?
There we are.
I'm actually going to kind of look snack out.
So what I'm going to do is I'm going to break into this meatball.
I'm going to break into this meatball, okay?
So I got the fork right here, right?
So I'm going to cut into this meatball right there.
I don't know if you can see this.
I just cut into it nicely.
I'm going to grab a piece of this meatball.
I'm going to eat it.
Oh my God.
That's insane.
That's so good.
So I'm going to grab the garlic bread next.
And I'm going to have some spaghetti too.
So I hope you guys can see this.
All right.
So I'm going to have a little spaghetti.
A little of that rich sauce on there right there.
Mmm.
That's insane.
I recommend trying this dish.
Use these beans, though, so you don't get, like, poisoned by, you know, like, additives and fillers and everything else.
Use the BioNature sauce when you get a chance.
I mean, the tomato paste.
Use the jovi sauce there.
This is great pasta here.
You can do this, you know, the cassava flour you can do.
Do you guys mind
if I dip my bread in a little bit of sauce
over here
in the pan?
Now that's Italian.
Alright, you guys,
I'm just going to have a little bit more of this meatball
really quick before I let you go.
You can put a meatball
You can put a meatball on your toast
Your garlic toast, okay?
Right?
Mmm!
Hit the follow button
I'm not supposed to talk when I'm eating, but
Hit the follow button if you get a chance
We're going to do more stuff
Check out that waffle maker
Check out the food processor.
Check out the steamer I showed you earlier.
This is that portable burner I love.
I use all the time.
Check them out.
After we end this live here, I'm going to tank.
I'm going to tank down this whole bowl of food right here.
By the way, I'm going live later today on Facebook, Instagram, YouTube,
a whole bunch of other platforms, too.
I'm going live later today.
You guys going to be there?
I'm going to talk about healing and all kinds of fun stuff.
All right, you guys.
Incredible time.
And I hope you make this someday because I'm going to have some fun and I'm going to have
some food.
I love you guys greatly.
