Three Healthy Weeknight Meals I'm demolishing this summer.

[@UltiGaR]

Honestly appreciate that you're mentioning how long stuff is gonna last in the fridge. It's often unclear for me and keeps me from making a bunch of sauces like here.

[@wdekeizer]

5 days probably. Just prep a fresh batch on saturday.

[@MrSparkula]

@@wdekeizer 5 days is definitely the way to go. Good call.

[@peejayfromhell]

Yeah, but on the other hand he may be using yogurt with some preservatives and yours could be without them . Gotta always watch out for that, especially with heavily spiced dressings. On the other hand most yogurts can survive quite a while after opening, even of manufacturers tell you to "consume within 24h".

[@andyturner87]

I'd love a whole video on how long home made sauces and stuff will last 🥺

[@Mrhofer]

I used to find it hard to justify a can of chiptoles in adobo, but if you just blend the whole thing up and freeze it you have instant flavor to add to stuff. We freeze ours in ice cube trays.

[@mdel310]

Gonna have to steal that one, thanks for the tip.

[@FuckyWucky]

how do I save comments to my "recipies to try" playlist?

[@trash_bag_pants7022]

You can also freeze them whole, so you know how many chilis you are getting when using them later. Line a baking sheet with parchment paper, plop the peppers down one at a time with plenty of space between the peppers. Use a spoon to divide up the remaining sauce between the peppers. Stick in the freezer for a couple hours, and then once they are solid enough you can put them into a container together and they won’t stick together. You can do the same with tomato paste since a lot of recipes call for 1 or 2T and most cans are 6oz.

[@Dronicusprime]

@@trash_bag_pants7022 I don't know why I never thought about this! Thanks for the tips!!

[@CurtisWesbrook]

Not all heroes wear capes.

[@cb725]

I honestly feel so much more motivated to cook after I see these videos. Something about how you approach the recipes or explain them makes it seem less daunting and fun to try. Especially since Im trying to learn healthier recipes to for me and my family trying to lose weight.

[@philip2111]

That grilled chicken and vegetable dish at the end looks superb. Going to 100% make that

[@midwestmancookingchannel8811]

If you want to stretch this meal a bit you can put it over rice. I make something similar and add hummus, but use less chicken. Delicious.

[@serendipity-108]

Definitely gonna try that sauce

[@rmonahan14]

I love not just having pickled red onion on hand, but having the combo of pickled purple cabbage and red onions. Adds more healthy veggie volume and when both are pickled together the color is even more deep reddish purple. Looks awesome🤙

[@hrvad]

Very interesting, I'll definitely try that now that I've made my very first glass of pickled red onion. And thanks for sharing😀

[@damianmilanremias]

do you pickle them together

[@MMMbutofCOURSE]

how do you/what do you use to pickle them? i've tried to pickle red onion on my own but it wasn't good it was just like pure vinegar

[@trublgrl]

​@@MMMbutofCOURSE Short answer? Half water, half white vinegar. The longer answer is, Ethan's go-to pickled onion recipe is pretty much this: Fill a vessel with your chopped up onions (Sliced pole to pole, of course,) and then fill the vessel with water. Pour out the water into a measuring cup and see how much fluid you need. Then boil half that amount of water with half the amount white distilled vinegar. Just get it to boiling and then pour it over your onions, in the vessel. You can augment this with sugar, peppercorns, garlic, herbs, whatever you like, but just water and vinegar is the classic. Refrigerate it for at least a few hours.

[@katekramer7679]

LOL I love everything about Ethan's channel except how much he talks about pickled onions. More like pickled devil's apples.

[@vidster3333]

I can't thank you enough Ethan. This video is perfect inspiration for a real home cook that has busy daily life keeping them too busy to make healthy meals at home.

[@RenoNV775]

I made the chili dressed noodles last night and they were so damn good. I went with pork instead of bison and went a little heavier with the garlic and black pepper. Super easy to put together, ton of flavor and veg.

[@kayleeburdette]

He mentioned having it cold, did you have it hot or cold? Or was it a mix depending on the ingredients?

[@AntsBBQCookout]

Never realized how insane the macros are for shrimp! Definitely going to make those tacos asap 🤤

[@mrtspence]

The cholesterol is disastrous though, if you are of the age where you need to worry about such things. Definitely a great thing to have though.

[@ashvinvaidyanathan7239]

@@mrtspence dietary cholesterol does not equal to higher blood cholesterol. This isn't 1920

[@miked3168]

@@mrtspencethats not as bad as the garbage they swim around in. Like gulf shrimp and some areas of Asia. Gulf shrimp have that cancer causing agent in them from when they cleaned the Huge oil spill with.

[@mrtspence]

@@ashvinvaidyanathan7239 I'm sorry, Ashvin, but the broad medical consensus is still that it does. People with family histories of heart disease, atherosclerosis, etc still need to be careful about cholesterol.

[@mrtspence]

@@miked3168 A lot of antibiotics too. It's a shame because they'd be a super food otherwise!

[@frydac]

Thanks for the more 'casual fitness' geared recipes with macros breakdown, always looking for ideas like these

[@troynelson5741]

Looks great! Can't wait to try at home

[@gerbie42]

Once again some great recipes and ideas there mate! Before I watched your videos I'd seen a lot of cooking videos on youtube and they're good, but the major take away I got after watching your videos which I was missing from the others is mainly: That I shouldn't meal prep, but ingredient prep and just make sure everything can be thrown together in around 10-15 minutes. This combined with the very flavourful recipes you provide.. just bliss! Thanks Ethan!

[@EthanChlebowski]

I'm a big fan of ingredient prep! I love cooking, but don't always want to make a full meal or reheat meal prepped food, so it's a nice balance between the two.

[@adambroussard8192]

That is a great insight. Kinda like how a restaurant works

[@glorifyhymn]

Absolutely love your channel! How about a playlist of 30 quick easy delicious healthy satisfying go to meals that we can repeat month to month. Perhaps excess ingredients could be used in the next day's meal to eliminate waste. Hope you take up the challenge!

[@triplel1580]

Thanks!

[@noah_zm]

Dude! These videos have completely changed my life. Used to order so much takeout (because it was easy and quick), but now I’ve been rotating your healthy meals and honestly get stoked to cook them! Thanks for the awesome recipes ✌🏻

[@katekramer7679]

Love these ideas. The spicy noodles look right up my alley and I think I even have all the necessary ingredients already 🤯. Congrats on developing a signature editing style that still feels authentic without being gimmicky. Keep it up and you'll get to 2M in no time!

[@penny_rb2687]

You are an inspiration. I love the complexity (breakdown) but also simplicity of your meals. Those Mexican poblano peppers were bangin’ and are now a part of my life.

[@retroballer7166]

You are top of your game right now. Your recipes are on point, practical, insightful but not overkill and amazing variety of delicious food across many different cuisines. Best cooking channel on KZbin right now since you moved to Europe IMO.

[@pauljackson7517]

The sauce in the final recipe is one of the great mysteries of this millennium. When I made it in the blender I could get what the fuss was about. Get it on some grilled chicken and veg, little mound of rice on the side and OH MY LORD. Mind-blowing.

[@williamjongeward8672]

I appreciate that the sponsor is actually related to the video. No sacrifice in integrity. Totally going to buy some Vite Ramen

[@giovannidelcorso]

I was always afraid of adding yogurt to my sauces, because I thought it would taste a little too sour for my taste, but I just made the herb lemon garlic yogurt sauce, and I gotta tell you, it tastes AWESOME. I followed the site recipe (which apparently substitutes the mint for chives), and it was perfectly balanced and just amazing with the chicken. This gotta be one of the best cooking channels out there, thank you so much for your content!

[@almostremembered]

I gotta say...I was skeptical of your channel a year or two ago but your channel is so solid. Loving it and definitely appreciate the production quality, nutrition info, etc.

[@connor4782]

My mom makes shrimp tacos similar to yours but with some red cabbage, lime juice, and chipotle sauce as well. One of my favorite meals ever

[@sammybailey446]

I love your healthy recipes- so often ‘healthy’ recipes don’t focus on flavour but these have all inspired me to cook them!

[@Tilmann5138]

The thing is: rarely are his "healthy" recipes actually healthy because Ethan has a weird conception of healthy food (basically: high protein = healthy). The last recipe was actually pretty healthy (lots of vegetables is what it drives it there basically), but the others... Not so much. The shrimp recipe had barely any fibre or micro-nutrients (white flour, barely any vegetables) and the first one... Well, that really wasn't healthy at all, if anything it was actually unhealthy (thanks to the red meat). Yes, it's high in protein, but protein really, really, reeeeally isn't lacking in a western diet. Sobanoodles and the vegetables were good, but they don't offset the health risks by adding a bunch of red meat.

[@Cam_Ske]

@@Tilmann5138 If you watch most of his videos his vision of "healthy" is really dependent on individual needs. He always mentions how it fits his current goals. What may be "healthy" for some is not the same for others. I doubt this is the only 3 meals he eats on regular basis. If it was, then your point would be valid.

[@Tilmann5138]

@@Cam_Ske that has nothing to do with fitness goals. You barely need that much protein even if you wanna be a body builder (which Ethan clearly doesn't) and even body builders (well, especially them) need vitamins, minerals and fibre (so basically: vegetables). And your point about the rest of the meals is just dumb, sorry to say that. By that logic you could say that pancakes in the morning are healthy because you eat vegetables at lunch.

[@Cam_Ske]

@@Tilmann5138 sorry you feel that way. I just feel like you are making assumptions of someone from some meal ideas. 😅 I hope your diet works great for you!

[@chrisi8605]

love these summer meal prep ideas!!! keep em coming please! also you can add more bulk the tacos with some cilantro lime coleslaw! :)

[@EthanChlebowski]

100% Love me a lime cilantro slaw.

[@Dr-Alexandria]

These are my favorite videos you make. Super relatable and easy to implement and end up adding something to my cooking regular rotation. Going to make all 3 of these!

[@Tribble123]

We've made the noodle dish twice already and honestly, this is such a great recipe. I've been recommending the recipe and your channel to so many people. Easy to make, tons of flavour and so easy to adapt with different vegetables or meat. It's harder to find chili crunch here so I used Chipotle chili flakes and added a little more sesame oil. Thanks for making great content and keep doing what you do!

[@katl8825]

Happy you ref’d Souped Up Recipes for your Dan Dan inspired noodles! I loooove Mandy’s recipes

[@domonicramey3960]

Love the healthy meals series! Macro friendly Mondays really help with a cut

[@sergiogodinho9992]

I absolutely love the fact that you're probably the channel which is most mindful about healthier cooking and knowledgeable about nutrient and caloric reality. It's definetly the direction all food channels should go. Food education needs to be spread

[@sergiogodinho9992]

@@ccat9354 definetly ! Also subscribed !

[@stusch1]

Made a variation of recipe one today with ground turkey and rice instead of bison and noodles. It was real good. Thanks Ethan.

[@pamelamonteiro9601]

OMG those chilli beef noodles are pure heaven on you dish. We had hot/warm on night 1 & gonna have left overs for work lunch. Everyone you definitely have to try this dish. I'm also going to prep the components at weekend so we can have it during the week. ❤❤❤

[@mishkaatrawjee1271]

Ethan videos make me so happy 🥺 His ideas are so unique but also so easy to just whip together.

[@catherinegilbert5160]

Thank you Ethan for making videos on recipes I realistically could and will make. I watch so many cooking channels and I love them, but most of those channels put out recipes that just aren't realistic for me to actually make on a given weeknight. I've been getting so much out of your videos and have already been making adjustments and changes to the way that I cook that have been super tasty and support my health goals. Thanks so much!

[@johnniz13]

I just made the yogurt herb sauce and grilled chicken/veggies but added potatoes on the grill. You sir are not messing around! Never liked yogurt or cold dressings/sauces, but that changed with this! Like you said, this sauce goes so hard on grilled veggies! 10/10!!! Can`t believe I was not subscribed...

[@jimmyzhu1741]

I love the adapted dandan noodle recipe. One adjustment you can make if you don't regularly have limes or lime juice around is to use vinegar in the vinaigrette. The original dandan noodle sauce uses Chinese vinegar but whatever you have on hand will work (and adjust for preference obviously).

[@jasonscheffler9813]

I haven't tried any of the recipes yet other then the chili vinaigrette, and all I can say is OMFG that's delicious. Used my home made chili crisp and I just added a new sauce to my favorite go to list.

[@MegaMGstudios]

For some reason I always start craving shrimp during summer, so I may have to give that recipe a try. Also, that sauce of the last recipe sounds really good

[@leilasj-q6e]

The first one is amazing, I've been making my own version of it with silken tofu which makes it vegan and way quicker to put together!

[@noyanoamtal_music]

This sounds great, do you make the tofu any differently or just like he does with the meat?

[@leilasj-q6e]

@@noyanoamtal_music silken tofu can be eaten straight out of the box, it doesn't need heating or anything so it's great for summer! i just cut it into cubes and put it on top :)

[@noyanoamtal_music]

@@leilasj-q6e oh cool! Thanks :)

[@nintendoborn]

Enjoying these series

[@ljensen76]

Ethan, I made the chili dressed noodles tonight and used the Vite Ramen noodles. This was sooooo tasty and filling. It will be added to my go to meal list.Thank you!

[@Jules_73]

That third recipe really hits home for me. Thank you for sharing!

[@KGB908]

Ethan, one awesome thing you could add to your shrimp tacos in place of your sour cream sauce in an effort to save cals: Greek yogurt, lime, and one of those chiles in adobo sauce (or just some of the sauce from that can if you’re looking for something more mild). It’s tangy, delicious, packed with protein, and 0 fat.

[@hrvad]

Sounds delicious. Only caveat ... Greek yogurt, normal type, is 10 % fat. But I've seen diet Greek yogurt at 0.1 %, and that's of course effectively zero percent as you say.

[@chriswhinery925]

Those tacos are already pretty low fat though so I think this kind of substitution is really only necessary for people that are on pretty extreme calorie restriction diets. People who are maintaining can afford a little fat in the sauce.

[@magdabanas2528]

YES! Love that you have macros with all of these!

[@boothgoodies6348]

Just started a new health journey and this is exactly the approach I want to take!

[@nam3400]

Thank you for the noodle dish! I've been thinking about doing something similar for hot days, this just solidified those ideas and gave more inspiration

[@THEStraysCHAN]

Ethan, et al. Love this. Thanks for making some quick hitters with taste and health in mind, This is the content that helps me feel good about eating while getting other things done in my life. I love cooking. But I don't always have the time for an extravagant meal. So a tip here for a fridge sauce or a full meal go a long way.

[@tcmr5775]

Ethan I really appreciate your content. I'm using it to shape my diet into a healthier one for a more active lifestyle. Much love from Texas.

[@Auctor137]

The chilli vinaigrette is just unbelieveable tasty ! Many thanks for that !

[@TheSlavChef]

I also don't enjoy cooking in the summer. It is so hot, that the last thing I want to do is being near more hot things :D The ideas look nice, I will go into detail now.

[@ruffprophetproductions]

Ethan. I made the sauce. It’s so good. I didn’t do fresh parsley or mint cause I didn’t have any. Just used dill and Italian seasoning. I put it on steak tacos. It adds a nice burst of lemon creaminess to it. I plan to put it on chicken and veggies over rice next.

[@aalexgeraldoo]

Love the macro friendly meals, more please!!!!

[@15drasedrase]

This is the content I come here for. Well done

[@MopMop1234]

I love tacos in the summer, corn tortillas are also lower in cals and higher in protein than flour, and i always keep frozen shrimp too!!!! I am defenitely gonna try that dan dan sauce. Another idea is summer rolls, chop all the veggies before hand and then roll the day, i like to use shrimp as the protein :) i make the peanut sauce with powdered PB

[@user-fe9nv8xu4z]

👆🎁👆 Thank you for watching…..you have been selected among the shortlisted winners for the ongoing Ps5/Pc giveaway message the name above 👆🎁

[@hkillorean6254]

The concept of mixing things in a baking tray has me bewildered out of my mind

[@garmc8509]

Thanks Ethan!

[@Mrflatlife]

I'm always sad when I see a delicious-looking salsa verde, you just can't reasonably get tomatillo in the UK. I'm also wondering for the purposes of this dish can I substitute Shrimp for Prawns?

[@Swelinde]

I live in the Netherlands and Westlandpeppers sells them here. Just a quick Google shows Riverford in the UK also sells fresh tomatillo. You can just order a large quantity, make different salsas and freeze them. They freeze very well and last at least 6 months or even up to a year in the freezer.

[@Fidgottio]

Shrimp is just what Americans call prawns. You can also apparently grow tomatillos quite easily in the UK

[@Fabella100]

Thabk you. I have used this to prepare for my lunch today. Soba noodles, green beans and fried tofu with your Chili sauce. I can't wait to eat it. I have no idea what a Chili crisp is so I used this Korean Chili paste instead. Tried the sauce. It's yummy

[@johnj6087]

I saw a cool video recently for Indonesian Gado-gado which has a lot of the same principles. Keep things fresh and make a wicked sauce or vinaigrette to spice things up.. boom! I think this is the ultimate way to cook at home.

[@TJGear-ob9iu]

This is all such good information. As a personal trainer I take this approach with my clients. I will be sharing this video with them.

[@dersimsalatim]

Hell Yes. Exactly what I was looking for. Eating healthy can be fun. I would be very happy to see more videos like this. Thank you so much and best wishes from Germany

[@williamjongeward8672]

You rock man, we've got the same priorities in our food. These videos make my life so much easier!!

[@mattiewins8315]

Ethan I love your content, I also love your healthy meal option videos. Would you have any interest covering micro greens?

[@ElSuperNova23]

One thing that can really boost your quick dan dan noodles is some ground toasted nuts. Sesame and peanuts being the defaults, but I'm sure anything else like on hand like almonds or walnuts would work fine.

[@tehfurbolg4960]

Really enjoying your videos! The first dish, I will try for sure for the weekend. Hope you are well!

[@brianradtke6677]

Made the shrimp tacos tonight. Only alteration was sour cream with lime juice rather than chili pepper. Delicious! Found that the frozen shrimp let out a lot of water and had to pour it off to get any color.

[@johnson4523]

you're killing it Ethan! going to make all 3 asap

[@JohnDoe-ou3bm]

Glad I found this channel. The recipes are inspirational and I've already tried several of them. Just had soy-mirin-sesame marinated salmon with edamame and rice 👌

[@iankolb8648]

I didn't know you played ultimate! I'm also playing at night so having good meals that come together quickly makes such a huge difference. Thanks man!

[@mmeiselph7234]

Looks fantastic. Will make, well, all of them.

[@frankcalderon4710]

Great Ethan. I'm making all 3!!! Ty.

[@-Senan]

Love your editing style

[@pinappl6149]

Beautiful as always!

[@MisterBr0wn]

I made the herb sauce 2 times already, did not came out thick as yours, but the taste was a banger!. Definitely gonna keep making it!

[@mbranbb]

Love the healthy dinner ideas. Keep them coming.

[@egrace67]

Jumping right on these! They look so good and vibrant with flavor!

[@lyndaster46]

You are so rocking it!! thanks for the sauces today!!

[@baconstrips4972]

Thanks Ethan! Love your videos your recipes they help me so much with eating tasty meals that fit into my macros and calories. Easily the best food KZbinr for that reason and that your recipes are accessible for us common people

[@mrkyle57]

Made the yogurt sauce, chicken and veggies tonight and my wife loved it! One thing to note though; the video says mint but the recipe on your website says chives. I made it with chives and it was great but wanted to point out the discrepancy

[@BluePoo52]

Love the macro breakdowns in your videos as I’m someone who tries to eat higher protein as well

[@thomashall2753]

I made shrimp tacos like this the other day, so good! I like to add some red cabbage and thinly sliced small radish too for extra crunch and nutrition! Everything you make looks ace man, love it 👌🏼

[@chriswhinery925]

Radish is a great call, that's a veggie that doesn't get nearly enough love here in the US. Radishes are delicious and will grow in just about any dirt hole you drop the seeds into provided you can keep the pests off of them.

[@thomashall2753]

@@chriswhinery925 I love them! They’re so good on tacos and salads, nice and crunchy haha

[@JCrozier1]

Really like your cooking style. Glad to have found you.

[@smartperson1]

Nice video. Thank you for also putting all of this info on your website for easy reference. It's my only gripe with Chinese Cooking Demystified.

[@PervyOldToadSage]

I like the macrofactor screen cap.

[@jkllupo3736]

Made first recipe today, with chicken and a fried egg on top, it was amazing!!!!!!

[@colleenleahy649]

This is the cooking inspiration I need rn. Healthy, homemade, easy, inexpensive. Exactly what we need rn

[@user-fe9nv8xu4z]

👆🎁👆 Thank you for watching…..you have been selected among the shortlisted winners for the ongoing Ps5/Pc giveaway message the name above 👆🎁

[@ciscoortega9789]

Already loving the first recipe! A question I have for you: How do you (and others) estimate the "shelf life" of pre-made food in the refrigerator? I genuinely have no measuring stick or any other internal compass for how long food stays good before it goes bad. This seems like a really important and practical skill that I'd like to pick up, without having to be explicitly told by each recipe. Any advice would be appreciated!

[@RyanDudziak]

Looks and smell for me, if it doesn’t smell off and there’s no mold it’s good. Haven’t died yet 🤞🏻

[@ciscoortega9789]

@@RyanDudziak I see. So it's just something that happens, and then you learn from experience and remember for the future? Haha. I was hoping for a magic formula or something... but that's honestly a more realistic answer

[@naefaren3515]

@@ciscoortega9789 That' exactly how it i. You might get sick a couple times, you might just be like "oh shit that's not good anymore", but you'll learn through trial and error over time! If there was a magic formula, then I'm sure everyone would know it by now lol, you just gotta use your intuition, just like when flipping a pancake or eggs :p

[@zachpw]

For the yogurt sauce, you can start with the shelf life of the components. The yogurt should be good for a while. The olive oil won’t really go bad in any reasonable amount of time. The herbs and citrus have a useful flavor life. They’ll start to have worse flavor after several days. But that’s not a safety issue. I think the most likely source of danger is mold and bacteria from the herbs. Mold requires oxygen to grow, so you’ll see it on the surface. If you leave yogurt in the fridge for two months you’ll typically see mold grow on top. Clostridium botulinum (what causes botulism) requires an oxygen free environment, and I’m pretty sure it isn’t visible or aromatic. But it’s also prevented or slowed down by low temperature and high acid content. The yogurt is right on the edge of the acid cutoff, but adding lime brings it safely below that level. So botulism probably isn’t an issue to worry about. So it should taste good for about a week at least, and I bet it would likely be safe for a month or so if you don’t see or smell anything growing in it.

[@johnmaher7078]

This is a tough one and I tend to agree with the other comments. If you have a very stable low fridge temperature, say less that ~2C, that doesn't get left open, you could expect up to a week for most dishes although it depends on what we're talking about if the texture/appearance will have suffered in that time. If your fridge isn't so great and gets opened frequently 2-3 days might be a safer guess. I generally lean towards the middle and do a sniff test if I've forgotten exactly when I stored some cooked food. It also depends how quickly you cooled your food and how long it was left at room temperature to begin with

[@antfooo]

Love the Asian ingredients in your dishes.

[@bigbabyjack]

this is perfect. also, love the MacroFactor graphics

[@mattshadow81]

More of this!! I like this

[@Eris_Mourn]

Shrimps are an mvp during summer. Can literally throw them into any Asian or BBQ style dish and their protein levels are actually insane. If you have the $$ for it that is.

[@emmtag2962]

Made the sauce from the first recipe and had it with chicken and rice. Very tasty, will be making again. Update: I had it with some veggies I typically cant stand and liked it enough to make it again the following day. This stuff is amazing, and will become part of my staples.

[@monas.6839]

Your recipes are so easy to make low carb…thank you!

[@Hunrock]

I love you I love this fits perfect into my macros your a life saver

[@sbaumgartner9848]

They all look delicious and are definitely suited for summertime eating Thank you!

[@GotEmAll1337]

Everything looks fire... Def gonna use this video. Love your content, keep it up bro

[@Eric_X]

You should make some Korean cold noodles. Idk about it's calories and nutrients, but it's easy to make, delicious, and very cooling on summer days

[@ErikPukinskis]

Great inspiration! Only thing that left me wanting more was... those corn torillas really love a flame. Corn tortillas are sort of bland to start with, but you get some burnt bits on them and you can take those flavors to a whole 'nother level. It brings out the sweetness, adds some bitter notes, etc. I feel like it's hard to get that in a pan because by the time you get a little bit of burning the tortillas are usually too dried out. So a gas flame is a must. And if you do it just right you get little bubbles throughout which adds a whole new textural element. Toasting tortillas really is an art, but it's very quick and if you do it right you get a whole host of additional flavors "for free".

[@magdalenazawada8191]

thanks for recipes! will definitely try this weekend!

[@magdalenazawada8191]

oh and I need to say this. your mustache is just CRAZY.

[@schattz43]

I did the shrimp tacos tonight, fantastic!

[@thenailpolishbottle7267]

I truly love all your recipes and amazing editing❤