Participants:
Series Code: AL
Program Code: AL180235A
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00:01 Now you know,
00:02 when you see me in the kitchen by myself, 00:04 that means it is all cooking show. 00:08 That means that we are going to be cooking 00:11 through the entire program. 00:12 So I hope you have your paper and your pencil. 00:14 I hope you've told somebody 3ABN is on 00:17 because today we have a statement 00:20 for those who do the bacon and eggs, 00:22 we are moving you out the way 00:24 for the new thing coming in market 00:26 that is the One Bowl Meal. 00:29 Get your paper and your pencil, and meet us in the kitchen. 00:54 All right. 00:55 Hey, did you said, "One Bowl Meal?" 00:58 One bowl meal. One bowl meal? 01:00 Okay, let's talk about it before we go into the recipe. 01:02 Yeah. Yeah. 01:04 Now, that's kinda like a new craze now 01:05 or is it? 01:07 If you've been actually paying attention 01:08 about what's going on around you. 01:10 Okay. 01:11 You've been seeing that a lot of the One Bowl Meals 01:14 are on the market. 01:15 Hmm. 01:17 Now, but it did not start with the market first. 01:18 It actually began 01:20 with those who are very health conscious. 01:22 Oh, I see. See, so. 01:23 So everything is in one bowl, one bowl meal. 01:25 Everything in one bowl meal. 01:27 Okay, so can I ask some in the grocery stores now? 01:30 I mean, the one bowl meal. 01:31 So okay, when did it really start to gain foot, 01:34 I mean, just start rolling down the hill? 01:36 Actually the healthy people 01:37 who were involved in a lot of health, 01:40 you know, we call the health gurus. 01:41 Health conscious. 01:43 Yeah, they were the ones that really started. 01:44 It started off with like smoothies 01:46 and when they mostly made a smoothie 01:47 they started putting bananas on the side of it and... 01:52 What's that? Flaxseeds and chia seeds. 01:54 All in one bowl? Okay. Uh-huh. 01:56 They had it... 01:57 And actually the smoothie was so thick, 01:59 it actually laid in the bowl 02:01 and they put the other things on top of it. 02:02 Oh! 02:03 So it's actually a power-packed, 02:05 very super nutritious meal. 02:07 So it started with a smoothie 02:08 and then move into more of the grains and... 02:12 Yes, the whole grain, quinoa, 02:14 and brown rice, and oatmeal, 02:17 they started putting all those in. 02:19 Those were in bowl, 02:20 especially they had first breakfast bowl. 02:22 It started first with the breakfast bowl. 02:23 Oh, breakfast first. 02:24 And then it moved into the breakfast now 02:26 then to supper or to lunch bowls. 02:27 Okay. 02:29 But it's so convenient, you know, everything is there. 02:30 So it's good for those who like what is healthy, 02:33 something real fast, those people who are busy 02:36 and want to have something that's quick and easy. 02:37 Something quick and easy, 02:39 and you only have one plate to wash. 02:40 Oh, okay. Yeah. Or one bowl. 02:42 So it's really a power-packed protein bowl 02:45 or whole grains, 02:46 and just everything is right there in one bowl. 02:48 Yeah. 02:50 And there are individuals who also, 02:51 I mean, once it got started, it started off healthy, right? 02:52 Okay. 02:54 But now, it's actually transitioned 02:55 into now they add a lot. 02:57 Let me, now you say, it's a one bowl meal you say. 03:00 Yes, one bowl meal. Let me... 03:01 As you're talking to me I put one up here. 03:02 I got one on my phone here 03:04 because I saw this in the grocery store 03:05 just a couple of weeks ago. 03:07 And here is, well, I'm not gonna mention the name, 03:10 but this is a one bowl... 03:12 This is a fajita vegetable bowl. 03:15 Okay. Fajita vegetable bowl. 03:17 Tell percentage. Oh, my God! 03:19 Okay, now the calorie... This is a one bowl meal. 03:21 Okay. 03:23 So the calories are 440, so that's one bowl, all right. 03:25 One bowl. And the... 03:28 Now this is a fajita vegetable bowl. 03:30 It's supposed to be real good. 03:32 Right, you know. That's good. 03:33 No meat. No meat. 03:34 But total fat is 16 grams which is a lot. 03:38 Oh, my goodness! 03:39 Total fat, I mean 3, 5 grams, 6 grams, but 15 grams... 03:43 16 grams is a lot. 03:45 Oh my goodness! 03:47 Okay, I see something. 03:48 Okay, let me put this in its proper perspective, 03:51 right? 03:53 When we look at labels on the recipe, 03:56 one of the things we need to look on the label 03:58 is the sodium percentage. 04:00 Absolutely. 04:01 DV, daily value percentage, all right? 04:03 And there's a percentage on it. 04:05 We says this as 04:07 for those who want to lower their blood pressure, 04:09 your sodium percentage, the percentage of sodium 04:12 should not go over 15, all right? 04:17 Fifteen is the magic number. 04:18 Fifteen or lower 04:20 for the sodium percentage on the label. 04:22 Right. All right. 04:23 Now having said that, let me say this. 04:26 This sodium right here is not 15. 04:30 Okay. It's not 20. 04:33 Okay. It's not 30. 04:36 It's not 40. 04:38 It's not 50. 04:39 This sodium percentage here 04:41 I'm looking at it right here is 52%. 04:46 This is a fajita bowl. 04:49 This is, I mean, this is way off the chart. 04:52 Oh, yeah. 04:53 So even though it's a fajita vegetable bowl, 04:56 no meat in it, the sodium count is so high, 04:59 I mean, it is extraordinary high. 05:01 This is the highest percentage 05:02 I've seen of any sodium on a label. 05:05 So it actually started off 05:07 like I said before with people who with the health craze, 05:09 the individual who are doing the jogging and exercising, 05:11 and they didn't have a lot of time 05:13 to do a whole lot of cooking, and stuff, 05:14 and preparing everything. 05:15 So they began doing the fajita bowls 05:18 different from that one there. 05:19 So we need to look at the label 05:20 and just the bowl itself, yeah. 05:22 And it began basically with breakfast once, okay. 05:23 Okay, breakfast first. 05:24 Because it's lot easier to get the breakfast in 05:26 and so they had like I said, the oats, and the grains, 05:28 and stuff like that they were using. 05:29 Okay. Okay, so it was really healthy. 05:31 Okay. 05:32 Some of the things have happened since then 05:33 because it became, you know, how it goes down, 05:35 if something comes out and everybody likes it. 05:37 Then it just gets to be manufactured in the market. 05:41 That's true. It just go crazy. 05:43 Yeah, I've seen a bowl... 05:44 Maybe a few years ago 05:46 back in around 2015 or somewhere around there. 05:47 It started around 2015. Yeah. 05:49 It started around 2015. 05:50 I think USA Today or one of those magazines 05:52 had an article in 2016. 05:55 So it just really rolling down the hill 05:58 as far as the popularity is concerned, yeah. 06:00 And so you know the bottom line is that 06:02 it's not that we don't think the bowl is a bad idea, 06:05 we don't think that. 06:07 We just have to try to figure out a way 06:09 to let's make that bowl healthier. 06:10 Right. 06:12 And still be able to get the nutrients 06:13 and because that's the other thing too 06:14 is the nutrient content, the protein also. 06:16 Yes. 06:18 The small amount of fat that's actually in it, 06:20 the combination, it's really and truly... 06:22 Do you remember back in the day 06:23 when we used to have the dinners? 06:27 They used to come in the containers, 06:28 the TV dinner. 06:29 TV dinners, yeah. You remember TV. 06:31 I know you remember the TV dinners 06:32 back in the days. 06:33 Well, not some of the crew here, but yeah. 06:35 Okay, not, but the TV dinners used to be a big thing. 06:36 And people used to buy the TV dinners 06:38 and stack and pack them in the freezer. 06:39 Okay. Okay. So when you're ready to eat. 06:41 Mm-hmm. But the bowl is different. 06:42 Are you ready for this? 06:43 Curtis, this thing has gotten so good 06:45 until they actually sell the bowls now in a store 06:48 to make your own bowl, 06:49 and they can be as high as starting one bowl $25. 06:54 Whoa, my goodness! For the bowl. 06:55 Yes. For the bowl. 06:57 Now there's something else about the bowl that's unique. 06:59 And that is, the attractiveness of it. 07:01 Okay. 07:03 Everybody says that when you really see them, 07:04 when you see them put together, 07:06 it's not only appetizing to the eyes, 07:08 but it's like artistic work in process. 07:09 Mm-hmm. Okay? 07:12 Those are very colorful, 07:13 it has a lot of things in there 07:14 because this is really one meal. 07:16 They think it all out. They think it all out. 07:17 Is protein concentrated, is nutrient dense. 07:20 Protein, yes. 07:22 It's everything that you need in that one bowl. 07:23 In one bowl. 07:24 So it can be a grain bowl, 07:26 or fruit bowl, or smoothie bowl. 07:29 Although I thought about this now, 07:30 you do have to be careful 07:31 because you can put so much in a bowl 07:33 that you can't up the calorie any other amount 07:34 like you saw in that fajita. 07:36 Right, 440 calories, yeah. All right. 07:37 But if you've noticed around you've been seeing 07:39 a lot of them go down, and I think that 07:40 they're gonna be more and more coming in 07:42 over and over again that you'll see 07:44 a lot more the bowl showing up, a lot more of the companies 07:46 have gotten on the bandwagon with it. 07:48 But the problem you have with the ones 07:50 that you see in the grocery store, 07:51 they are way too high in sodium and also fat. 07:53 Yes, that's true. 07:55 And so one of the things we like to do on 3ABN... 07:56 Now do your own. 07:57 Is to make your own bowls up. There you go. 08:00 And today on our program, we're going to make two bowls. 08:01 Oh, two bowls? 08:03 One of the bowls is going to be like a dinner bowl. 08:04 Okay. 08:05 And the other one is going to be a breakfast bowl. 08:07 Oh! 08:08 When I say dinner, I mean supper, okay, 08:09 or an actual breakfast bowl. 08:11 So that's why I started off 08:12 by saying move over eggs and bacon. 08:13 Oh, okay. 08:15 Because, you know, when we go to restaurants, 08:16 I see restaurants now are serving these bowls 08:18 at restaurants. 08:19 That's right. You can actually... 08:20 Some of your health conscious restaurants 08:22 were serving these bowls 08:23 for breakfast, lunch, and supper. 08:24 Yes. They got them on the menu. They got them on the menu. 08:26 Mm-hmm. That's why it's on the menu. 08:27 Yeah. So it's out there. 08:29 If you have not seen them, you will be seeing them 08:30 because they're out there and they're going. 08:31 So today what we're going to be doing is a couple things. 08:33 Number one, normally I just do one item, 08:34 but because it's a full show, 08:36 we're going to actually do two items. 08:38 We're going to start off with, we call a lunch or supper bowl, 08:41 and this supper bowl 08:42 is going to have a combination of things in it. 08:44 The very first one we're going to be doing 08:45 is we're going to actually take our black beans 08:47 and we're going to season them up 08:48 because that's a part of this first bowl. 08:50 So let's look at the recipe. All right. 08:53 It calls for... 09:06 All right? Okay. 09:08 And so you're going to go ahead 09:09 and cut it for me the banana peppers. 09:10 Banana peppers. 09:12 Because this is just not the regular bean, 09:13 this is a seasoned beans. 09:14 Okay, it's going to have a nice flavor. 09:16 That is one thing about the one bowl concept 09:18 and that is the flavor is out of this world. 09:21 Different combinations of all the things 09:23 go in together and so, 09:25 this one has just not plain or black beans, 09:28 but this one has the black beans, 09:30 banana peppers, it's got cumin, 09:32 one of the spices 09:33 that we're going to be using in that. 09:35 And we're going to be using olive oil 09:36 and also some garlic, chopped up garlic. 09:39 So this is going to be a good one. 09:40 I want to go ahead and get it started. 09:42 We're going to get the peppers. Okay, peppers. 09:45 And we're going to get the garlic going in hot second. 09:47 Let me just get it one that little bit there. 09:48 All right. 09:50 And now with something like this, 09:52 like if you're doing the beans, you could... 09:53 Okay, we got a couple things going on. 09:55 I remember, I said we got people 09:56 who are just trying to get it over 09:58 and get it done. 09:59 You can actually put your beans on a crock-pot overnight 10:01 and let them cook. 10:03 In that way in the morning your beans 10:04 are already ready to go, okay? 10:05 All right. 10:07 Or you can buy the canned beans. 10:08 If you want to buy the canned beans, 10:09 remember we always say 10:11 you're going to rinse that salt off of them, 10:12 if you want to if you like, okay. 10:14 But remember, 10:15 because we're actually controlling everything, 10:16 we have more control over 10:18 what is actually going in the bowls 10:19 that we're fixing that will be a lot more healthier. 10:21 So we're going to go ahead and add the banana peppers in. 10:22 So you have done a lot of research on this. 10:26 Yeah, we're going to put those in first. 10:27 I love banana peppers, it makes this come to life. 10:30 Okay. All right. 10:32 And I'm going to go ahead and put in the garlic. 10:35 Okay. And it's got like... 10:38 How many garlic I got? And I got four. 10:40 Now you're using the black beans here, 10:42 but can any pinto... 10:45 Okay. I'm designing... Maybe or what? 10:47 You can use any beans, 10:48 but I'm designing a black bean and rice bowl. 10:52 So yeah, you can do the red beans, the pinto beans. 10:53 Red beans, pinto, whatever. 10:55 The main thing now once again is about color. 10:56 Okay, that's true too. 10:58 So, you know, the black beans are going to really pop. 10:59 Right, okay. 11:01 Especially when I put it with brown rice. 11:02 Okay, we got some other things 11:03 we're gonna putting with that as well. 11:05 So it makes all the difference, 11:06 is the combination of things that we're using, okay? 11:08 So I'm gonna ask you slowly if you will go ahead on 11:10 and start pouring in the beans. 11:11 The beans. 11:13 Very slow, just go ahead and put them in there. 11:17 Down a little bit lower, 11:18 that way it doesn't pop as much. 11:19 Oh, okay. Alrighty. 11:24 Okay, I love black beans. 11:28 They have a nice flavor, high in vitamins. 11:31 You know, the whole bean kingdom, 11:33 they all are good with lots and lots of nutrients, okay. 11:36 And they're also in a place of a lot of meat items. 11:40 So when someone is trying to cut back on their meat, 11:42 of course, they would go to the bean kingdom. 11:43 Because you have your protein 11:45 and then with the whole grains and legumes. 11:46 Oh, yeah. 11:47 And that's your complete protein, 11:49 is that correct? 11:50 Do you remember back in the day 11:52 when they first used to say that 11:53 whenever somebody was thinking about 11:54 becoming a vegetarian? 11:56 But you know, you couldn't be a vegetarian 11:57 unless you had the bean and rice combination. 11:58 And eat at the same time. And we've come so far... 12:00 We've come so far away from that now. 12:01 They've discovered 12:03 that you can actually eat beans for breakfast. 12:04 Mm-hmm. 12:05 And it will be okay with the system, 12:08 because at lunchtime you can have the rice 12:10 and you still could have... 12:11 Right. 12:12 The amino acids you need to have. 12:14 Okay, so it's not anymore of that. 12:15 Before they start you have to eat it, 12:16 both of those two items at the same meal 12:18 at the same time, they don't have to anymore. 12:21 It was a lot of stuff just to try to get people 12:22 not to go that way. 12:23 But anyway, I'm going to go ahead 12:25 and put in the cumin. 12:26 Okay. Now that gives it that flavor. 12:29 And I like this because you can do cumin, 12:32 you can do coriander. 12:34 Oh, okay. You can do curry. 12:35 Hmm. 12:37 Remember now, the bowl is seasoned 12:38 that's the reason why it's so popular. 12:41 It's got all kinds of spices and stuff in there as well. 12:43 And now we're going to put in, 12:45 I'm gonna put a tad bit of salt in there. 12:47 Okay. Okay, just little bit. 12:48 All right. 12:50 I'm going to go ahead and spoon this up. 12:52 So that's it, you'll cook that down for, 12:55 well, for five minutes or so. 12:57 Yeah, I gotta cook for a little bit. 12:58 Now you know, of course, the one thing with beans... 13:00 And the rice has to go in there too. 13:01 No, no rice is not going in this. 13:02 Oh, okay. 13:04 But what's going to happen is, 13:05 this is going to cook and usually I'll let this cook 13:06 for about a good 20 minutes or so, all right? 13:09 Now, because you're making a bowl up 13:10 and let's say you want to have a bowl for tomorrow 13:13 for your lunchtime or whatever, 13:15 then just make all your stuff ahead of time. 13:16 You know, like on Sundays, 13:18 I cook all my rice and I make all my beans 13:19 in my crock-pot. 13:20 I know I'm going to make these things up, 13:22 so I go ahead of time and do that. 13:23 So even for the person who is quick 13:25 and got a lot of stuff going on and say, 13:27 "I don't have time for all that." 13:28 You still can make your bowl up. 13:29 Just think about it. 13:31 You can cut your peppers up ahead of time, all right? 13:33 Cut your garlic up ahead of time, 13:35 put in refrigerator, 13:36 let it sit there till the next day 13:38 when you're ready to put your bowl together. 13:39 Oh, okay, ready to go. 13:41 But the beans, honestly, you can do this ahead of time. 13:42 Make it up, after it simmers for a while, just let it sit. 13:46 And it will be really good. 13:49 We have those beans cooking overnight, 13:51 I mean, the whole house would be smelling. 13:52 If you do these beans in your crock-pot... 13:54 Oh, yeah. Yes, indeed. 13:55 You're actually going to do that. 13:57 Okay, why don't we gonna take a break? 13:58 We're going to take a break because, you know, we just... 14:00 All we've done is just the bean so far, 14:02 so you know we're going to take a break 14:04 because when we come back, we're going to do 14:06 some plantain also is going to go with this 14:09 along with that brown rice... 14:10 Oh, my goodness. 14:11 We're not finished, so I want you just to stay by. |
Revised 2019-10-31