(Lo-fi hip hop music plays)
Hey, YouTube world. It's me, Evelyn. You haven't lived until you've stretched to the point of
almost passing out. That's just my opinion. I'm actually following recipes in this video,
starting with my sisters in my head, Wendy and Jess. I've been following them online for years,
and they have this cherry, chia seed jam recipe that I really enjoy. It's
really simple to make, so I'm gonna have a good old PB&J for breakfast.
I used frozen cherries. I felt like I had to let them thaw.
I bet this recipe is better with fresh fruit, but this is what was at the store. I'm actually
hungry, though. So, I'ma make a quick smoothie while I wait. The last of the frozen pineapple,
some frozen avocado for that richness that keeps you full, almond milk, and my green powder. I
added honey, but it just stuck to the bottom. It was a fail. Agave works better for cold things.
For the jam, all you do is pulse the cherries with the chia seeds,
add a little sugar if you wanna offset the tartness. Chia seeds absorb liquid. When you
let them sit, it makes a jigglier consistency. Toast your bread and peanut butter it up.
Let me know if you like your jelly in the middle of two peanut buttered pieces of bread
or if you peanut butter on one side and jelly on the other. Let's fight in the comments.
Oh! Yeah!
Shout-out to HelloFresh for sponsoring this video and providing lunch.
We finna make these cheese chipotle barbecue quesadillas.
Pre-measured ingredients, step by step recipes, it all makes it really easy to get a legit meal
on the table in about 30 minutes or less, no Rachael Ray. Go to hellofresh.com and use my code
80EVELYN to get a total of $80 off across five boxes including free shipping on your first box.
Since we tryna follow recipes in this video,
I like that I can try these recipes out and get guaranteed good results every time. It's really
easy to follow with photos in addition to the words if you're a visual learner.
You don't gotta scroll through a long, drawn out anecdote like on the food blogs. I don't care
what your husband did when you came home, cherylwiththewhisk.com, .blogspot.com (laughs).
HelloFresh is flexible. I get the two serving box. Everything's measured out because I hate wasting
food. Matter fact, I have three tablespoons of cooked quinoa in the fridge (laughs) 'cause
I can't bear to throw it away. I'ma eat it. You can add meals to your HelloFresh order,
switch to vegetarian like I did for this box, change delivery days or even skip a
week. If you wanna try it out for yourself, go to hellofresh.com and use my code 80EVELYN to
get a total of $80 off across five boxes, including free shipping on your first box.
An internet cousin sent me a crate of beans, uh, which I didn't realize is my love language
until now. I made some beans to go with this quesadilla.
Got my quesadilla, all accouterments included by HelloFresh, got my beans and lunch is served.
I gotta be honest, I don't do store bought ranch, but this is good.
This is good! It would have been crunchier had I not been filming,
but the pico de gallo juices kinda got to it.
But it's so good, 'cause it's got barbecue with chipotle with whatever seasoning was in there.
Let's try these beans. Focus on the beans. There we go. I figured these Mexican cowboy beans,
as they call it, would be a better fit than refried beans. 'Cause it's a barbecue quesadilla.
That is tasty!
Later that afternoon, I cut up some watermelon and proceeded to get my entire life.
Hoo!
Get into it!
You know when you prep dinner but don't wanna cook it. That was me. So, pizza it is.
Did I also have cheese sticks and a beverage from Sonic: yes. I am self actualized.
Okay, Saturday morning, had some watermelon and... stay with me: cottage cheese. Sweet fruit,
with the tart dairy. I don't know what to tell you. I don't know. It tastes good to me.
Had Torchy's Tacos for lunch. Ordered two Brushfire tacos, made it trashy, if you know, you
know. They discontinued The Independent which was my favorite taco that they made. Everything else
in my opinion is kind of disappointing for the price. I'm still mourning the loss of that taco.
I was going to blame this midday dessert on my period, but why lie? This is just me. This is me.
Not pictured in my Saturday shenanigans is chicken nuggets from a location that you, you can actually
worry about yourself, had some popcorn later that night, and I had more watermelon for breakfast
the next morning.
Happy Sunday, YouTube world. I plan on doing my hair today so you know what
that means: I need energy. That energy is gonna come in the form of a veggie burger.
I made these on Friday. Remember when I gave up and ate pizza instead. Let's roll
that beautiful bean footage. This recipe comes from "Son of a Southern Chef" by Lazarus Lynch.
The book is colorful, it's fun, it's creative. We're going to be making black eyed pea burgers
with spicy cabbage slaw. There is no photo for this recipe so hopefully God got me.
Cabbage, apple, lemon, sriracha. That's the slaw.
I don't know how to thinly slice cabbage or efficiently cut an apple into match sticks
but I made it work. Add the citrus, add the spicy,
pretend to be classy but end up mixing it with your hands anyway.
I haven't had black eyed peas since I was maybe 12 (laughs), but you're just gonna
mash them up. Okay? You can use a fork to do this, but it's not as fast as a masher.
Add some chopped red bell pepper, grated onion which I just threw in the food processor and that
looked good enough to me, added some garlic, and our seasoning.
The recipe calls for bread crumbs, I have croutons. Now, why am I crushing them with
my hands versus using the food processor? 'Cause I don't wanna wash it. So, here we
are. Add an egg to bind everything together I'm guessing. And it looks like it could be a burger.
There's little pieces (laughing) of crouton in here.
I was absolutely over standing in the kitchen at this point, so I formed them into patties
and popped them in the freezer and ordered pizza, which y'all saw already.
Here we are, back to Sunday afternoon. This is what the black eyed pea burger patties look like.
Fry it up in a pan with some hot oil, and the key is to not touch it until it
forms a crust on the outside, 'cause remember it's beans. So, it's soft.
Remember our slaw? It's been in this pickle jar the whole time. Added a heaping portion
to the veggie burger and that's all the condiments the recipe said we needed.
The burger looked good I can't even lie. And it's not burnt, okay, that's flavor.
It tasted amazing, but it's the texture of veggie burgers that still very much bothers me.
It's like another piece of bread in-between two breads (laughs). So,
the outside was crispy, but the inside is still very much beans.
I mean, cooked through. For sure. But it's beans. That's why the slaw is so important so you have
another texture. A crunch.
A couple hours and season one of Legend of Korra later, my hair's
done and it's time for dinner. I made the second serving of my HelloFresh quesadilla and put the
rest of the toppings on that three tablespoons of quinoa (laughs) I referenced earlier.
Late night, went to Andy's, got a custard. Okay, and because I'm me, this lasted three days.
It was three days of dessert (laughs) and I'm not mad. That's what I ate this weekend. Let me
know what y'all been digesting these days and I will see you on the internet somewhere. Bye!