Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00157B
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00:01 Well, welcome back. Okay.
00:02 We're going to go to our recipe 00:04 which is entitled a Bean Tortilla Chip Bake. 00:08 Oh, sounds good honey. 00:10 It calls for 2 cans of chunky 00:11 Italian style tomato sauce. 00:14 1 cup of water 00:16 3 cups of pinto beans, cooked. 00:18 1 can of black olives, sliced 00:20 And I bag of tortilla chips that are baked. Okay. 00:25 This is kind... Shrink those fat cells. 00:27 That's right. Easy to do. 00:28 Easy recipe, we're going to start 00:31 off by just putting in our tomato, 00:33 this is our tomato here, our tomato. 00:35 This is a sauce and it's kind like a chunky Italian, 00:37 so it's got little pieces of, of tomato pieces in it. 00:39 Okay, now this is, you get this already made 00:41 or you made this... 00:43 No, no, no, you already, 00:44 I brought it, it's just a can, 00:46 it's two cans of it. Oh, okay, you already... 00:47 And I already added the water to it, 00:48 we talked about that water. Okay and then on top of that, 00:51 Curtis, we're gonna start putting 00:54 some of the baked chips. Some of the baked chips. 00:56 Now while I'm putting the chips on, 00:58 would you kind of, you got the plate there, 00:59 what's going on with those plates? 01:01 Well, a whole lot going on with these plates, honey. 01:03 Okay, now of course this mason is living large 01:07 and the one reason why we're living large 01:09 because the plates are getting large. 01:12 So, now of course this is a 7 inch, 8 inch? 01:15 That's a 8 inch that we used to eat 01:17 8 inch plate here, yeah. 01:18 And we used to eat from that. 01:20 And used to eat from this and everything that's 01:21 on the inside of this plate here, and so after a while 01:24 the plates got a little bit large than that 01:27 and now this is a? 10 inch. 01:29 10 inch plate. 01:31 And of course as the plates get large, 01:33 we get large all right. 01:35 And now of course that one wasn't large enough 01:38 now we have... 01:40 That's the 12... 12 inch plate. 01:43 And I've actually been places where that's been 15. 01:45 15. Absolutely. 01:46 And also the food is all on the edges, 01:49 hanging off, piled, maybe a foot deep. 01:51 All right, so we're eating large. 01:52 So, again we're eating large and so, 01:54 we will also, next program we'll talk about 01:57 how we can eat the volume of food 02:00 but the calorie dense is very light 02:02 because there is more water in that food. 02:04 We'll talk about that next show but anyway... 02:06 Okay, next I'm gonna put the pinto beans on. 02:08 Okay, pinto beans. 02:10 And this is the pinto beans All right. 02:11 And I'll see that we've the olives right there. 02:13 You want me to do the olives, honey? 02:15 Oh, when I get the beans on. 02:16 I can do the olives right now. 02:18 No, you just hold on please. 02:19 Oh, just hold on, getting too excited. 02:21 I'm gonna put those beans on top. Okay. 02:23 This is a wonderful dish. 02:24 Now, what kind of beans it is? 02:26 Is a pintos. Pintos, okay. 02:27 Any beans, red kidney beans or? 02:29 You can but, you know, once again 02:30 I like to kind of as to always help people to do 02:33 the recipe as I have it written in my book. 02:35 And if... And so if you change the recipe. 02:37 It's not my, it's not my recipe. 02:38 And just don't mention my wife's name. 02:40 It's not, it's not my recipe. 02:41 Is this your recipe. It's there recipe. 02:43 No, our recipe okay. It's there recipe okay. 02:44 Now, on top of that we're gonna go ahead 02:45 and put some olives. 02:47 Okay, and put some olives. 02:49 Put olives on top of that. Okay. 02:51 Just a few, not a lot, just put a little bit on there, 02:53 sprinkle a little bit on, then I'm gonna 02:55 put the rest of the sauce on top of that. 02:56 Me too. Yeah, okay. Okay. 02:59 Okay, you don't have to watch me, you just do some... 03:01 Now, I'm gonna pour sauce on top of that, 03:02 once you finish. Okay. 03:03 Okay and then I'm going to put on 03:06 and just hold that for a little bit. Okay. 03:08 Now, we're gonna pour the sauce over top of that 03:11 Okay, it's gonna sink down, it is a one. 03:13 Right, all you have is a salad with this. A salad. 03:16 Talking about trying to keep the calories down 03:18 and one meal dishes with baked chips, 03:22 you know, the beans, 03:23 all these are so good for you. 03:25 And with the baked chips, 03:26 of course, you have less of the calories 03:27 for fat. Absolutely. 03:29 If the chips are being baked. Absolutely. 03:30 As opposed to the regular chips... 03:32 And the main thing, the main thing that we talk about on 03:34 Abundant Living is not so much of just trying 03:37 to take away everything that a person is used to having, 03:40 but to take those foods 03:41 and make them into a healthier format. 03:43 So, the baked chips is a way of doing it, 03:44 all right. Okay. 03:46 And by the way when you doing the beans, 03:47 you can also get your beans if you get them in a can, 03:49 rinse the sodium off. 03:51 Okay, rinse the sodium off. 03:52 All right, now at this point 03:54 I'm gonna put on some more chips. 03:57 On the top, okay. Okay. 04:01 And then on top of that, I'm going to put on a, 04:04 I see you still have some olives over there. 04:05 Yeah, okay, I can put some more of the olives 04:07 on top of that with the. Yes, you can. 04:09 You can top it off with some olives there. 04:10 Okay. Okay and... 04:14 You top it off with olives right. Okay. 04:16 Why did you stop? 04:18 I'm just gonna call one of my friends 04:19 to watch Abundant Living and see if you... 04:21 It's good, because they need to watch this show. Okay. 04:22 They can know more about healthful cooking. All right. 04:25 What were you gonna say? 04:26 Nothing. I didn't think so. 04:28 Okay. Let's continue. 04:29 Let's move this on here. Let's keep on moving now. 04:30 And what I'm gonna do is at this point, 04:33 I'm gonna take this dish and I'm gonna start, 04:36 I want to make it more decorative so, 04:38 I'm gonna take the tortilla chips 04:39 that actually has the point and we're gonna stick them 04:43 right down on the sides. 04:44 Oh, with the points up. 04:46 With the points up okay. Tortilla chip bake. 04:47 So they have a nice, nice presentation. 04:50 A nice presentation. 04:51 Okay, all right, this is a good meal, 04:54 it's nice and filling, very low fat. 04:57 You know, a lot of people ask about your cookbooks. 05:00 Do your cookbooks have the fat gram amount 05:02 have any cholesterol, sodium gram amount. 05:04 And the answer is no, 05:05 the reason why because all of the recipes in your book, 05:08 cookbook are plant based. 05:10 Plant based, no cholesterol. God's original diet. 05:12 So, therefore it's a plant based, 05:14 there will be zero cholesterol, that's right. 05:16 Zero just about zero saturated fat, 05:19 very low refined sugars and very little fat. 05:22 And we do need fat, but the good fats 05:25 and we need a program entitled the health nuts. 05:28 Those are the good fats, 05:30 but again only a moderation of those fats, 05:32 because they're concentrated. 05:34 But this is a good dish right here. 05:36 This is very, very attractive. 05:38 And it keeps those fat cells, 05:39 and it keeps those fat cells going down 05:40 and a very good dish, all right. 05:43 And sometime I just save a little bit of the chips 05:45 for later on after you scoop it up and put it on a plate 05:48 then you actually just put your chips on top 05:49 and you can do a soya sour cream on top of that 05:52 and some salsa on top of that, 05:53 and you got yourself a good meal. 05:55 So we want you to stay by, 05:57 so you can see the finished product 05:58 as it comes out of the oven, so stay by. |
Revised 2014-12-17