I make these Healthy Lunches when I'm feeling lazy.

[@EthanChlebowski]

I'm making the Chicken Hoagie again today... Also because I always forget to mention them, we have a free weekly newsletter and a paid community if you want to check them out: 🍔 Sunday Cooking Club Newsletter (free) ➡ newsletter.ethanchlebowski.com/profile 🌳 Join the Pickled Onion Club (paid) ➡community.ethanchlebowski.com/

[@jbray250]

Can't believe I missed this! Signing up today!

[@bamtoday]

You should spice it up and make a Gochujang Beef Hoagie.

[@theShadeslayer]

what protein bar did you use?

[@Nakkiteline]

@@theShadeslayer it's listed first at 7:00

[@jvannucc]

Okay dude, a whole cooking video just to show off the triceps?

[@ChaoticGoodEats]

You should DEFINITELY do an entire Gochujang episode...

[@devotion_emotion]

please!!

[@SpareBedroomGardens]

Including how to make gochujang at home. I stumbled across a seed seller who was selling hong gochu pepper seeds a couple of months ago. I have so many growing in my back yard right now....

[@tristanlanoix6811]

and gogugaru!

[@john-hb5du]

Hell yeah. Also don’t forget another Korean fermented ingredient… doenjang!!! Not healthy but Army stew a must try!

[@kyosefgofa]

He should do most of the korean pastes. They are a game changer. Most store bought marinades can’t compete.

[@contrariangrin]

We need more LAZINESS oriented cooking content!!

[@JudgeDredd_]

Yeah this was not lazy enough for me

[@johannesisaksson7842]

@@JudgeDredd_ True but imagine you just start keeping yoghurt, nuts, protein products, and fruits around how much easier it'd be, and that's something you can put into a bunch of steps

[@Wompond]

Kinda unrelated to this video, but when it comes to the Ethan Chlebowski systems you are for sure the GOAT. Been doing your Sunday braise every few weeks and have turned it into: chilaquiles, broccoli beef, lazy cheesesteaks, bibimbap, tacos, yakisoba, and probably even more that I’m not thinking of. Love the way you seem to maximize versatility while also not sacrificing flavor and minimizing time commitments.

[@JokeswithMitochondria]

I picked up cooking because of ethan

[@tomhappening]

@@JokeswithMitochondria I was curious about ur username so cIicked on ur profiIe. Wasn't disappointed haha

[@matgonzalez6272]

Agreed and same. He’s helped me to build systems and “staples” into our home cooking and makes it feel effortless.

[@somefreshbread]

The Sunday braise is GOATiest with goat. (But I usually do pork shoulder because man is it a lot of food for very little money)

[@darrenjoyce7615]

I would love an episode dedicated to gochujang pastw

[@EthanChlebowski]

So many possibilities with pasta alone! Some kind of gochugang meat sauce with spaghetti could be really interesting. Lots of other ideas like carbonara or mac and cheese could work great too 🧪

[@lordcrispen]

@@EthanChlebowski I think they just typo'd "paste"

[@darrenjoyce7615]

I did. But that would be great episode too! How to use it in different dishes like pasta.

[@cpmc5400]

@@EthanChlebowski I've pretty often made gochujang pasta, it's really good with bacon in it. Or will often make a korean style noodle soup which takes very little time. Gochujang, bouillon, msg, sesame oil, soy sauce, whatever else you fancy - all mixed in a bowl then added into the pot with water, thinly cut potatoes, noodles of choice, whatever other veg you want, with some meat on top at the end

[@evrenjaemdo127]

​@@darrenjoyce7615 Your typo brought great ideas. Best typo. 😂

[@Gahet]

I found my new favorite cooking channel! No crazy jump cuts or over the top editing, no yelling, no childish jokes or gimmicks, just cooking and sharing knowledge. Thank you so much for your mature yet very upbeat and information rich style.

[@ShimrratheDark]

Related to this, could you make a video of lazy foods that use only high shelf-life ingredients? Like, 1-2 weeks shelf life. As a single person with not that much time for shopping I can't just buy ground beef or a bunch of vegetables randomly to always have on hand, they'd spoil. If I have a lazy phase, then that usually includes shopping, so having things like the mince, chicken, a sub bread or stuff that you need to use up within 3-4 days of purchase on hand is usually not the case.

[@Nagarath16]

This. To me it's also being really poor and having ADHD - so food stuff feels in most pf the time impossible. Especially when most healthy options seem to spoil so fast, buying those are a high risk gamble.

[@Javic167]

Just freeze the meat and pickle veggies, as well as buying canned or frozen ones. Rice, wraps and noodles last forever. Done.

[@Joseph-id7qq]

Plus could you make one for shift workers? hard to cook at 1am when you get back without waking up the house - max you can do is the microwave or a simple one dish in the oven for 30 min before you fall asleep. Or you could call it meals for after a night out :) (thanks for the content by the way - great stuff)

[@sopiabobia3699]

Canned fish is so good for this. Canned sardines + pasta, capers, lemon, cheese, tomato sauce Canned sardines + sushi rice, herbs, vinegar, grated ginger Canned tuna -> tuna salad Canned tuna -> tuna pasta Canned tuna + rice = onigiri Only problem with 3 week shelf stable is hard to incorporate fruit and veg. Frozen veg can sauté, roast up super quick and easy as an accompaniment to any above meals

[@JustCallMeCharlie]

@@Nagarath16 i feel you, frozen, pickled and fermented foods are a lifesaver for this; frozen vegetables are honestly sometimes healthier/tastier than the fresh versions, especially out of season. they pick them and process them at peak ripeness, preserving more of the vitamins and flavor, compared to "fresh" produce that's been picked underripe to survive shipping and stuff. not everything freezes well but things like peas, corn, carrots, cauliflower as well as fruits and berries all hold up nicely imo. quick pickled red onions are great to have on standby in the fridge, make a big batch at once and you always have some veg with a hit of acid and color ready to go. fermenting stuff like sauerkraut is easy and dirt cheap, and can last for weeks or months in the fridge; make a bunch when your adhd allows it and you can use it for ages afterwards. for leafy greens, screw the lettuce and go for hardier stuff like chard, kale or spinach, they generally hold up better over time and have more flavor and nutrients

[@ElijsDima]

Best way to solve a food laziness problem is to have food already made and available for reheating on the lazy days. Nothing beats the simplicity of pulling a plate out of a fridge and (maybe) showing it into an oven/microwave.

[@jennywebb4678]

THIS! I learned to meal prep and fill my freezer with healthy, easy options when I developed allergies. I could no longer order out easily, so I either learned to meal prep or starve. Now I love being able to pull a cup of chili out of the freezer when I can’t face cooking.

[@Homerow1]

Yeah, as long as I'm motivated 1 or 2 days a week, I can cook enough to keep myself fed the rest of the week. Reheating stuff has reached a new level with this tiny air fryer I have.

[@danbra2105]

I have a bunch of carbs (be it rice, potatoes or noodles) and mixed vegetables prepared, needing usually 3 days to consume it. All I need to focus on the next days is what I want to eat with this.

[@Cheffy-B]

Been eating my own version of this Greek yogurt bowl all week, and, dude... It's amazing. I love that your emphasis is on systems/frameworks rather than purely recipes. So helpful.

[@user00616]

YES!!!!

[@jakefisher-psalm23]

@EthanChlebowski - You're a man after my own heart. When you eat, you don't waste time and you take bites like someone is stalking your food. Much love, brother. Much love. ❤

[@electricant55]

I need to step my game up, this is how I cook when I'm super motivated. When I'm lazy anything beyond potato chips or a kebab delivery is out of the question.

[@jmunt]

To me the biggest point was, on those motivated days, prep extra of the raw ingredients like chicken and fruits/veggies, then on the lazy days you can way more easily incorporate them in lazy meals. He's not slicing/cooking chicken on lazy days, he's pulling it out of the fridge on lazy days. He's just cooking double on motivated days (which isn't twice as hard bc you only have to do cleanup once, and lets be real that's the thing I don't wanna do when I'm lazy)

[@bullpupluver]

Howd it go? It's been a year, any improvements since you've made that comment?

[@electricant55]

@@bullpupluver I'm still not much of a cook but I started to make more of my own meals and I'm down by 15kg (25 in total)

[@isaansari4131]

Ethan, Isa here; every time I am eating a meal, I see one of your video. Every time you not only inspire me to be a good home cook but also leave me in awe of the way you teach and cook. I really like how flexible you let your recipes be at the same time sticking to the fundamental food science behind it. Love from India🇮🇳❤️

[@ListogreOfficial]

You really need to write a book. I have never seen even professional chefs break down recipes with such logic. Every video I learn something new.

[@BeachedTiger]

Been rewatching all your content lately and its been helping me out a lot in the kitchen!

[@nacho_oreo]

Just made the chicken hoagie. Bomb. Perfect. Added green bell pepper for personal preference. Took 30 mins. BOOM! Lunch while cleaning the house.

[@jackbishop7693]

Ethan- frankly, you're just the man when it comes to food KZbinrs. More killer ideas as always. Thanks for everything you give us!

[@nemilen0309]

Whenever you are using gochujang in your dish, adding one or two cloves of minced/ground garlic brings up the flavor a lot more (korean speaking here)

[@AutXRose]

This is not your typical cooking channel! Educational, inspirational, good cooking and life advice! Love your videos, they make the cook and the nerd in me very happy!

[@mattcwatson]

I cooked the Gochujang Beef with Peas today. It was delicious and easy to prepare. I put a fried egg on top for some extra protein.

[@heersyal2454]

Ethan, thank you for saying out loud how difficult this might be on a daily basis, and offering all good ideas. This all makes getting over the hurdles (own laziness, alas) easier, and winning through all the more satisfying! Also, 😋

[@JudyCZ]

I've been working on eating healthier meals, focusing on lowering carbs and calories and eating more protein and fiber and I love these videos you make! ❤ They're genuinely so useful, so achievable and versatile. Just hyping here, please keep them coming! 👏

[@ollie_r8162]

Hey man, thanks to your channel I'm eating better than I ever have my entire life while being on the fast-track to being the healthiest and leanest I've ever been in my entire life all while having a ton of fun in the kitchen. Thank you so much for everything. Cheers

[@Niibin]

My mother in law passed. we moved into a place without a kitchen (due to house fire). I left my teaching job to be close to family. Ive been very lazy. I gained a lot of weight from freezer meals and not leaving the couch. We have been using a toaster oven and microwave and sometimes the air fryer. Lots of takeout. Videos like these make me feel it’s possible to take care or myself again. Thank you.

[@kissanjamm3583]

How r u doing now?

[@P3trarch]

Sorry about your loss, hopefully you're doing better.

[@4.0.4]

I feel ya. Due to reasons I was without an oven for a period in my life, and you'll find you can do a lot with a microwave and air fryer! 😅

[@Outdoor-Dom]

Thats some amazing meals! One thing i find funny: Ethan does is own spice mix when he is LAZY 😂 Normal people wouldn‘t do that even if they had the whole day ✌️

[@kr0v3k]

I would love if you did a video focused on gochujang and then maybe on miso pastes etc, I think it would be fun!

[@sedgecircle]

I just discovered your videos, and can I just say I appreciate your use of "pre-made" sauces? My "systems" do not always want to break out all the spices, oils, etc to make a home made sauce. I understand making your own is usually better (because you can control what goes into them), but it's nice to see a chef not guilt people for taking the easy way. I think I'll subscribe now :)

[@ashleymuller7953]

Pleeaseee do a video over gochujang!! Just got it and have been adding it to everything but would love some recipes!!

[@EthanChlebowski]

It's on the list! I've been thinking about how to structure 'ingredient' videos like maybe 1. What it is / how it's made 2. What are traditonal uses 3. What are non traditional uses.

[@ashleymuller7953]

@@EthanChlebowski yes yes yes x100!! Would 100% benefit from that! I don’t use a ton of recipes but love “ideas” for application so this is perfect!

[@DylansDishes]

You really put it into perspective for me. You really just have to set up systems ahead of time, so that you can work more optimally. I’ve realized this with other stuff, but never thought about it with cooking. Thanks for the tip Ethan!

[@dalekim]

god i love it when you do weight loss or weekday cooking or meal prep videos, absolute inspiration!!

[@WarChortle]

Great video. I am also team prep/cook items 1 or 2 days a week to help jump start meals by the time you get home. I'll roast a whole bunch of Korean sweet potatoes and eat that through the week. I am not a fan of cooking in the microwave, but a whole filled AnyDay bowl with veggies with a sauce is one of the best ways to hit that daily fiber. One thing I've been incorporating recently is adding 1-2 ounces of dry white wine or sake into these protein + veggie bowls. It makes the meal taste way fancier than it is.

[@sbh0007]

You speak my language. All the reasoning to why something would work. Its like you are writing a persuasive essay and then act it out with examples i.e your recipies. Such a smart way to present !!

[@SparkleberryDreams]

I’m so down for the gochujang beef with peas! Please do a video on the gochujang paste; I have an almost full tub of it in the fridge and I definitely need recipe ideas!

[@nintendoborn]

I always like sandwiches, bowls, and wraps, so this episode as always great for me

[@boyle_seo]

YES gochujang is our cheat code lol. there so many fermented bean paste in east-asia (korea: doenjang, japan: miso, china: tianmian sauce). but gochujang is easily my favorite one. It's sweet taste comes from the fermented rice it made with.

[@zomgvampires]

My go-to has been the gochujang beef on those days when I'm working overtime and need to feed my family. It's super tasty! The last time I made this, I was out of frozen peas, so I subbed with frozen broccoli and a can of mixed veggies - not as delicious as the frozen peas, but still really tasty and FAST.

[@RogueFinance]

As a finance channel, I use this James Clear quote constantly. I love how you've applied it to cooking, spot on!

[@simonialei9020]

great content. Just a suggestion to improve the korean gochujang beef dish is to add kimchi for acid instead of pickled onion/ginger. The kimchi could be purchased in bulk from Costco or premade at home a head of time and keeping in your fridge for whenever you want to use it. Very delicious combo.

[@CommanderMarsh]

That banana yogurt bowl is a master class in mixing textures

[@vchavez09]

What a fantastic episode 👏🏼 please make this a series 🙏🏼

[@TheRomantic27]

i know all you ressources are available on the internet but if you ever think of writing a cooking/science cooking book, i would definitely buy it ! you deserve it

[@booneprock4952]

Mr Ethan Get you some glassware for your at-home leftovers, they don’t stain, easier to clean and reuse, and idk how much plastic leeches into food but glass doesn’t do it at all

[@therealnancycarol]

I'm enjoying your videos so much, Ethan. Even though I've been cooking for decades and am quite accomplished, everyone has plenty of room left to learn more. I just love watching your videos and applying what you teach to my own kitchen adventures. Kudos, Chef! Great job, keep it up. 💕💕💕

[@ptgptg14]

I'd like to see a video about making dishes when you have people you're cooking for that don't like more exotic ingredients. I find it hard to cook for my family sometimes because they have specific palette preferences, do I have to leave out ingredients or cook them in batches, but I don't always have the time.

[@TheGreektrojan]

Just a thumbs up for giving surface temperature on the griddle. So many recipes call for medium, medium high, high heat and mean a million different things.

[@samuelgordon8950]

Reading good energy by Casey Means, trying to eat healthier. Caught this episode while at work googled "Nutritious Lunch." First meal I paused and decided I'd give it a shot tonight. Got the ingredients after work and cooked it up. Delicious! Fast! Easy! Thank you. Will be watching more of your content and will be making Gochujang Beef in my rotation.

[@khpianoplayer]

GOCHUJANG VID!!!!! Or maybe exploring other types of common pastes from non-eurocentric cuisine... miso? curry pastes?

[@7burnitdown]

Made the golchujang dish and ate it for a week straight 😅 thanks for the recipe

[@MehGamingTV]

I wanted to come back to this and say I've been eating a variant of the Gochujang beef dish on repeat since this dropped. I do it as you do with peas, gochujang, and then usually go for some honey + light soy sauce and it's absolutely delicious and couldn't be easier to make!

[@jeffgammons431]

The beef over rice looked insanely delicious!!! Gotta try that soon!!!! Great show!

[@EthanChlebowski]

Super easy too, don't forget the pickled ginger!

[@jeffgammons431]

@@EthanChlebowski Absolutely! A great zingy texture.

[@GONNALIVEHIKING]

yes please a whole video using Gochujang in many ways would be awesome

[@ripfrickingben]

thanks ethan, i dedicated myself to healthier eating this summer and this is def gonna help.

[@JoeyHollywoodFilms]

You do ALL this when you're lazy? Dymn, I wish I was so active and productive when I'm lazy... Heck, when I'm lazy it's a struggle to make a sandwich while I'm binge watching Star Trek TNG for the millionth time

[@VertexCarver]

Solid 5/5. With freeze prep & principles It's just a lot more fun to cook. ^^ I've always had the interest of how to make great food but (As we do) I've leaned way too much on time-consuming recipes I learned & loved, growing up. I think it hit me quite early on, that I don't actually know how to cook but rather learned how to follow winning recipes my parents inherited or mimic seasoning combo's such as italian herbs or other spice "sets". To sum it up I just wanted to convey that I appreciate you man. I'm having a lot more fun cooking nowadays & can wait to learn more. ^^

[@EthanChlebowski]

Thanks for the kind words!

[@patrickweckermann9121]

Now we need breakfast and dinner editions!

[@randomhominid9816]

I love stuff that is easy to cook while not taking long, has few ingredients, and tastes good without being bad for you. I think these three fit the bill pretty good and I'm definitely going to give them a try starting with the gochujang beef. Great video.

[@TylerPoppe]

I would love a video on maximizing ingredients without getting bored. Like I could see buying that paste but then not using enough of it to be cost effective

[@kelgbrown007]

Bored is subjective. Some people eat the same thing everyday for yeara

[@TylerPoppe]

@@kelgbrown007 cool

[@Ashleyapples]

at the end of each recipe, you eat, we watch and drool, no fair

[@warithmuhammad9964]

For the yogurt bowl, if you wanna save on some calories even more, you can buy some honey roasted cashews to substitute both the peanuts and the honey. Extra sugar, but you have enough fat and protein in this bowl to combat a sugar spike if I’m not mistaken

[@timasendorf2920]

Firstly, yes! Please do a whole video on Gochujang! Secondly, damn that hoagie looks excellent!

[@boblighthouse1552]

That quote sounds like a version of: “We don't rise to the level of our expectations, we fall to the level of our training.” ― Archilochus

[@mirandamcbroom6305]

Thank you so much for your content! So delicious everytime. After eating the gochujang dish My 5 year old said "this dinner is better than icecream!" My 2 year old even loved it. Thank you thank you for all your recipes. ❤

[@unlitrash]

pleaseeee do a video on the gochujang paste!!😭😭 i’ve been tempted to buy it in the past but i cant come up with anything to cook with it, i would love some ideas on how to use it!!

[@msms7434]

Your channel is great. Truly helps to keep eating healthily and prods the imagination when just staring into the fridge for 30 minutes doesn't work.

[@adriancain2508]

I had banana cocoa protein bar yogurt for breakfast this morning, adding that to my breakfast rotation. Also thank you for pointing out the importance of letting that ground beef cook till it gets that crunch. I tried a dish with ground beef and it was horrible but I’m convinced it would have been much better if I cooked mine until it got a crust. I’m learning so much!

[@r_lee]

The gochujang beef is excellent. Love that it’s so easy to have readily available. On to to the chicken sammy next. I’ll report back. Thanks Ethan!!

[@huggledemon32]

I’m disabled and have limited mobility, so these days I don’t/can’t cook much anymore. I’ve been trying now that I have supports in place but my friend said to me one day “don’t think about what you can/should do, think of heat you WILL do!”- which h actually helps a lot when working out what I’m going to cook and eat each week!😅🤷‍♀️👍🏻

[@willcook6967]

In addition to the usual props, I love the fact that you use a zester so that you use your cheese more of a seasoning rather than a larger sidekick role. Good Romano, parmesan and sharp provolone, even a strong cheddar can add a lot of flavor without head-butting the calorie count. I like to julienne cucumbers and have them with tomatoes as a salad. You can zest a good pecorino Romano in with the oil and vinegar to compliment the the spices you add in and have a bold but responsible side dish to go with a good meal. I'm a big boy, so I try to fill my belly on the calorically cheap when I can get away with it. Also, I finally started flattening out my chicken the way you do and wow does it cook so nice. It's such a game changer for quick meals to take to work. I wish I'd started doing it sooner. It's so much moister, plus there's so much more surface to season, so the food really comes alive. Great stuff.

[@CK-yz9zo]

Yes, please do a whole video on Gochujang!

[@misterkiller89]

As a Korean-American, it's cool seeing you use Gochuchang. Great video btw

[@tiMONIC100]

Here i am, watching Ethans video's while on a 72hr fast.

[@VNRD_]

Same lol

[@appalling22]

for the gochujang beef a good substitute if you don't have any pickled ginger is to use a handful of gherkins

[@ethanlerway]

As amazing as all these recipes are, one major thing I notice in your videos (and in my own cooking) that can help overcome laziness is proper technique and tools. Obviously not everybody has the finances to buy the highest end gear, but TAKE CARE OF WHAT YOU HAVE, and LEARN HOW TO USE IT. My wife and I each prep 3 meals a day. For health reasons we RARELY eat out, but I’m not quite as strict as her so a lot of the times our meals are different. Usually the proteins are the same but dressed in different ways and with different sides and meal components. These are things that I have been preaching to all my friends that hate eating at home or hate meal prepping. It’s helped tremendously and made cooking fun. - Sharpen your knives - get a cutting board with substance that’s not just a plastic sheet that moves around on you - get a sheath for your knife or a safe way to store it that’s not a knife block - Get one good or 2 good pans and learn how to use them - don’t buy the big pack of kitchen knifes that are $60 at Walmart, buy 1 or 2 knives and spend the same amount - watch a knife skills video - lay out your kitchen before you start cooking where everything is accessible and easy to clean up as you go - Get mixing bowls that are big enough and get several, great for marinating and prepping big cooks as well as for actual mixing. Make sure they have lids! - Get storage containers - Take 5 minutes and think ahead for the week and instead of cooking one piece of chicken for dinner cook 3 or 4 My wife just recently started cooking a lot more (I used to do ALL our cooking) and she’s getting better but a task like cutting veggies that might take me 5 minutes takes her 15-20 and it’s easy to get discouraged. It’s a slow process to learn how to become more efficient in the kitchen, and I am by no means a professional or even at your level, but I’m far enough along in my journey to recognize that those few things (and many more) are the key to making delicious and nutritious food every day without growing weary. Make it fun, make it easy, make it good!

[@TreeFullz]

What's the best way to reheat / resteam leftover rice?

[@aidanpucchio2038]

Just got a few made in items - honestly seems like good, high quality stuff, looking forward to cooking with it.

[@ErichEats]

I think I watch these sometimes just to watch Ethan crush a sandwich in 6 bites like me. Makes me feel normal.

[@Olyphoto7]

I love the contrasts of Ethans, the one on the right looks so sad and hopeless with nothing but lettuce on his plate and the others are munching away, nice touch. I need to put the hoagie into practice using a tortilla to cut carbs and wheat.

[@lararawr7757]

Your recipes are very inspiring, I've been learning a lot watching your videos! I'd love to see a video about more affordable meals you can cook for the end of the months like vegetarian options. In France for example, (idk about the other countries) meat is crazily expensive nowadays so I can't always afford buying beef or chicken. It is even more of a problem in rural areas (thanks god we have cheese here) where you always find the same ingredients and it makes you do the same meals over and over. I can share some of my ideas or tips if you want but I'm a bit running out of ideas now that I've tried every dish with potatoes and tomatoes x) (sorry btw I'm not native English 😅)

[@christopherellis8189]

Could you do a video comparing the types of onions & their purposes/flexibility?

[@louisburley1597]

That carbon steel grids stays on my stove too. There’s no piece of cookware that I love more. It really helps when you’re a little low on energy because it can make so much food at once.

[@sdega315]

Another great "lazy cook" tip is using a vacuum sealer. I often cook extra chicken or pork. Then I vacuum seal the leftovers, toss them in the freezer, and use them for quick and easy future meals.

[@captaintalon4485]

I’m making the gochujang beef myself tonight but I’m using frozen mixed vegetables just cause I like variety in my veggies

[@Booseman51]

I've had some ground venison sitting in my freezer for a couple weeks and I'm definitely making gouchujang venison next week!

[@InspirationLabs-ff8vf]

Gochujang is my go-to to add flavor, heat, and little sweetness! Please do a full video of recipes using gochujang!!

[@dawnpelz8570]

Yeah, that's the way a foodie prepares ahead to amp it up when you only want to spend 5min making lunch. It takes like 5-6 minutes to pull off a cold cut sandwich but if you make your proteins with leftovers in mind you can re-purpose them in so many ways. That hoagie had me drooling. I'm going to prep more plain rice ahead of time and make it a point to sub it in for bread or potato for a quick fix.The yogurt bowl really put my frozen berry yogurt bowls to shame. You're such an inspiration. I learn something from every video. Thank you.

[@Iniwid]

Ethan, I don't know if you'll see this given that the video isn't new anymore, but I'm curious on what leads you to cook the chicken breast whole and then cutting it as opposed to cutting it into strips first? I figure that would let you season more thoroughly and cook them quicker and potentially more evenly, but maybe there's something I'm overlooking I've made this hoagie recipe probably... 5 times since this video came out, with each batch providing like 4 hoagies, so I just wanted to say thank you for showing just how easy it is to make such a delicious sandwich!

[@thatsmellsdelicious5146]

Recovering from a nasty cold 🥶 Going to make myself that delicious Italian Hoagie. Thanks so much ❤

[@thatsmellsdelicious5146]

Update: made the Hoagie. Was quick and my kids liked it very much as well. Had some pesto and sriracha: everyone was allowed to decide if they like sriracha or pesto in addition to the mayonnaise

[@Los_Grantalones]

would totally watch a video on uses for gochujang!

[@KoeBowmaker]

first video of yours I've seen. I've struggled to find a cooking channel I like and now I have!

[@1jaypeters]

yes on the gochujang video please!!

[@avinashm91reddy]

Pls consider making a video about cast iron cookware and their maintenance

[@jase_allen]

The yogurt parfait seems a little involved. I just use plain Fage yogurt (Chobani has a weird texture), sprinkle some peanuts and granola on top, and drizzle on a bit of a syrup that pairs nicely with whatever granola I'm using. It's one of the breaktime snacks I take with me to work in the summer months. Same concept, but less fuss involved. I have several small reusable containers of different flavored syrups and granola to choose from to keep it interesting.

[@chibaification]

Soups are what I make in prep for the inevitable laziness in the later parts of the week. Make it on my day off and store in the fridge for a few days, or freeze half for later. Just make some toasty cheesy bread before eating.

[@chtobin]

Glooping Tablespoon is my new favofite form of measurement

[@Nick_Gomes]

I would love a video on making easy lunches for a work week. Like if were to do the weekend braise, how could I easily turn that into work lunches with minimal prep when I have to be in the office with only a microwave?

[@boomerix]

My lazy go to meal is usually just cutting some potatoes into wedges, and then throw them into the oven with a baking sausage or other meat. Then when it's done I just take the oven dish out, add some pickled sauerkraut or some other pickled salad and voila. Minimum effort, mostly just waiting for it finish baking. It got some potatoes for carbs, meat for fat and protein and the pickled greens add some extra vitamins and fibre.

[@macsarcule]

Calling this lazy is hilarious 😆 Super delicious recipes! Yes! Gochujang episode!

[@joebean1]

I love the quote at the beginning. Thank you for sharing

[@caritasdecaro8019]

I feel like having the baguette is never going to be a staple for me so that's out, but I do usually have a loaf of sourdough...so I'll build my staple sandwich around that. I liked the other two ideas, as well: the parfait is something that I feed to my toddler almost daily for breakfast, and yet, I can't remember the last time I had one. The ground beef stop rice sounds easy enough to adopt. Thank you for this specific video.

[@jong2359]

Cooking is not so bad, it is the dishes that each recipe creates that is my battle. If a dish is tasty, but produces very few dishes, I am 100% more likely to cook in that style.

[@lynoreabbott1010]

I put a lot of last nights leftovers on a bed of spinach. Left over taco meat, pork tenderloin, roasted chicken, etc.