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00:00Welcome.
00:01Welcome to Nashville.
00:02Hey, thank you.
00:03I think this is my first time in Nashville.
00:04Really?
00:05Yeah.
00:06I think so.
00:07I went to Memphis.
00:08Okay.
00:09Memphis is a little blacker, but we're here.
00:10We're here.
00:11Really?
00:12Yeah.
00:13I love Memphis.
00:14Hey, everyone.
00:15I'm Morgan DeBond, a passionate entrepreneur and life advisor.
00:16With the Journey podcast, you'll discover that success isn't about the destination.
00:17It's about the journey.
00:18I'm sharing stories of amazing people who've taken control of their lives.
00:19Join me on my own journey.
00:20Join me on my journey.
00:21Join me on my journey.
00:22Join me on my journey.
00:23Join me on my journey.
00:24Join me on my journey.
00:25Join me on my journey.
00:26Join me on my journey.
00:28of their lives.
00:39Welcome to the Journey Podcast.
00:41We're back with a new episode.
00:44We're talking all things cooking.
00:46I'm here with Kevin Currie from Fit Man Cook.
00:50Entrepreneur, extraordinaire.
00:52Originally, you started off on Tumblr.
00:54Oh my gosh, yeah.
00:55I did my research.
00:56I did my research and built an incredible food empire
01:01all around healthy cooking.
01:03And recently I was on TikTok and I was telling people,
01:07I said, I don't really cook, I don't clean.
01:09And the men in the comments,
01:12they're like, how are you gonna feed your baby?
01:15I was like, okay.
01:16Uber Eats?
01:17Yeah, low key.
01:18I was like, meal prep, Fit Men Cook Meals.
01:20Is that what they're called?
01:21Fit Meals.
01:22Yes, the Fit Cook Meals.
01:23The Fit Cook Meals.
01:24But I did say to myself, you know what?
01:26Everything that irks you a little bit
01:28has a little bit of truth in it.
01:30So let me call up my friend, Kevin.
01:32I got you.
01:33And see what I need to do to learn how to
01:36make some healthy meals for postpartum
01:38and things that I can kind of batch
01:40because we all know I'm not gonna have any time.
01:42Absolutely.
01:43And these are really easy and very simple
01:45and you can even customize them
01:46for you and for your household.
01:48So I got you, fam.
01:50So what are we gonna do today?
01:52All right, so I'm gonna bring
01:52a little bit of Texas flavor.
01:54We're gonna make a bison chili.
01:56Now, I heard, you were like, yo, it needs to be turkey.
02:00Turkey, y'all, I mean, it's a hit or miss.
02:02Turkey can taste like the little,
02:03I mean, it's just dry.
02:05It tastes like death.
02:06But bison is really good.
02:07And I recommend it.
02:08I've never had bison.
02:09Really?
02:09No, why would I?
02:10It's raw.
02:11Here, you wanna try it?
02:12I'm kidding.
02:13I love what you just said.
02:14But is this a real bison?
02:14Yeah.
02:15Okay.
02:16This is real bison.
02:17It's wild bison.
02:18My God.
02:19And I...
02:19Well, to me, I'm like, when I think of bison,
02:21I think of people in the wild, wild west
02:23with the bison roaming the land.
02:25And that's a perfect image of it
02:27because that's what bison is.
02:28And that's why it's almost a better option,
02:30usually, than beef.
02:32Because it's 10 to 30% leaner.
02:34It's got more protein.
02:35And because it's wild, it's roaming around.
02:37So that's why it's so lean.
02:38And it's also grass-fed.
02:40So you got that, please?
02:42We're gonna try it.
02:42But the most important thing, especially for women, iron.
02:46Right.
02:47And so pre and postpartum, iron is so important.
02:49So the first thing, are you gonna be cooking?
02:51Oh no, you do it.
02:53No, no, no, no, no, no, no, no.
02:53In fact, I kinda wanna see your skills a little bit.
02:56So...
02:57Oh, see, even that cut right there.
02:59Oh God.
03:00Well, you got insurance, right?
03:01I do, I got all types of insurance.
03:03Okay, I want you to make one more cut.
03:05Okay.
03:06Right here, love.
03:07Okay.
03:08And we're gonna just go all the way back here.
03:10We're not gonna go all the way back.
03:11Okay.
03:12And I've already made two cuts.
03:13One, two, and there's three.
03:15So that way, when you cut it, it's gonna dice.
03:17Okay.
03:18All right, keep it on the fingers today.
03:19Okay.
03:20That's good.
03:21Yay.
03:23And you can go down, just go at an angle.
03:25Yep, so boom.
03:26See, there you go.
03:27Watch them fingers, please.
03:29This is really sharp.
03:30Yes, and you know what?
03:31We actually went to Ace Hardware
03:32and sharpened the knives for you
03:33because I was like, I don't wanna be embarrassed.
03:35I was one, I was like, yo, this knife is really sharp.
03:37Let me show you a quick trick.
03:38I'm gonna wet this.
03:39Do you have a paper towel?
03:40Yeah.
03:41Let me get the towel.
03:42Your knife is really sharp.
03:43Just get a wet paper towel.
03:45We're gonna place this under the cutting board
03:48so that way it doesn't slide.
03:51Okay, okay.
03:52It's a little bit better.
03:53There you go.
03:54Give me hacks, give me hacks, Kevin.
03:55Yeah, some hacks.
03:56There you go.
03:57And this is the only veggie
03:58that we're gonna be chopping up today anyway,
04:00so this is all the work.
04:02Great.
04:03This is all the work you have to do.
04:04Yes.
04:05All right, next we are going to take our bison
04:08and we are gonna season it
04:09because I know the internet's gonna come from,
04:10you ain't even putting no seasoning on that meat.
04:12Look at him, he don't know what he doing out.
04:15Calm down.
04:16Stay at your kitchen, all right?
04:17Calm down.
04:18Yeah, yeah, calm down.
04:18So we're gonna fire up our little Dutch oven.
04:20Okay.
04:22And now this is lean bison,
04:23so it doesn't have a lot of fat,
04:24but we're just gonna add a little bit of oil in here
04:26so that way it doesn't burn.
04:27And we're gonna turn this down just a bit.
04:29Yeah, you got this nice stuff, so.
04:32I do have a chef's kitchen.
04:33Yeah, it's really nice, y'all.
04:35Spare no expense.
04:36There we go.
04:37How much?
04:38Just a little bit.
04:39That's perfect.
04:40Okay, this is avocado oil.
04:40Avocado oil.
04:42Good, heart-healthy oil.
04:44All right, now I want you to grab the meat
04:45and once it's ready,
04:46so to test out if it's hot enough, what do you do?
04:49I don't know.
04:50Okay, all right, let's go.
04:53You're gonna take a little bit of water.
04:54Okay.
04:55And we're just gonna, do you hear anything?
04:56No.
04:57It's not ready yet.
04:58Okay.
04:59I'm gonna crank this up just a little bit more.
05:00And where's the sea salt and pepper,
05:01or just salt and pepper?
05:03Salt and pepper.
05:04Mm-hmm.
05:05Yo, I'm digging this white black bean.
05:07Sea salt, pepper.
05:09Perfect.
05:10Oh, good.
05:11Fresh cracked pepper. I even got
05:12bacon grease in here.
05:12You got bacon grease?
05:13Don't come for me.
05:14Oh, let me see.
05:15She got a big jar of bacon.
05:17Was that made in that pan?
05:18In a jar.
05:19In a jar.
05:19Oh.
05:21See, that's what did this to this pan.
05:22Yeah.
05:24That's why she still has it.
05:26All right, so you hear it kind of crackling a little bit,
05:28so you know it's about to get ready.
05:30Okay.
05:31All right, so take your meat.
05:32Yep.
05:33And you're gonna place that in there.
05:34Okay.
05:35And as it's cooking, it's that meat in there,
05:37and we're just gonna chop it up as it cooks.
05:39And as you do that,
05:40I'm gonna sprinkle in some sea salt and pepper.
05:43See, you know, the meat, I'm like.
05:45Oh, yeah.
05:45Okay, all right, all right.
05:48If you want to wear gloves, you can.
05:51Okay.
05:52But it's,
05:54all right, add a little sea salt and pepper.
05:57Now, this is gonna be very flavorful, so.
05:59And I always tell people,
06:00because you know, especially in our community,
06:02we tend to over-season because, you know,
06:04we come from seasoning.
06:05You know, we, you know, we love it.
06:07So, you know, if we don't see seasoning,
06:09we're like, nah, I gotta keep going.
06:10So we tend to over-season and put too much salt.
06:13So just put just enough.
06:14And then towards the end,
06:15you want to begin to season to taste.
06:17That's gonna help us out, too,
06:18from a health perspective, too.
06:20We don't need as much as we think.
06:22And we want the ingredients and the spices
06:24to speak for themselves.
06:26Because you'll see that once you start tasting foods
06:28and you get to cooking,
06:30because you're gonna be cooking for,
06:31is it junior or little, or?
06:32Yeah, it's a boy, little boy.
06:34Hey, baby boy!
06:36I mean, I know you're happy, bro.
06:37I know you're happy, yeah.
06:38Got her.
06:39Yeah, yeah, he got his first child as a boy.
06:43That was awesome.
06:44Now, even though bison is lean,
06:46you're gonna have a little bit of fat in there,
06:47you're gonna have a little bit of water, too.
06:49So what we're gonna do after browning this,
06:51because this is really important that we brown it,
06:53you know, you don't have to eat it every single day,
06:55every single week,
06:56but it's a great one to add into your diet.
06:58And I especially, again, say this,
07:00when you are pregnant, pre and postpartum,
07:03especially postpartum,
07:05women struggle with a lot of, you know, like anemia.
07:08And you want to be able to keep that,
07:10keep that high without supplementation.
07:12Right.
07:13Always.
07:14Good, good.
07:14Okay, how am I doing?
07:16I'm gonna need a little bit more.
07:16Okay.
07:17Come in there just to get it really nice and brown.
07:18You want no pink?
07:19Yeah, well, you know, it can be somewhat pink,
07:22but we want some of the outside of it to be seared.
07:24Okay.
07:25And it may be kind of hard
07:26just because it's kind of crowded right now.
07:27Okay.
07:28But that's okay.
07:28You don't want to have too much liquid
07:30because then it'll just boil your meat.
07:31You'll have, you know,
07:32because it's all the moisture in there.
07:33And there is a lot of liquid,
07:34so we are gonna drain it.
07:35Okay.
07:36Let's get a towel.
07:37Yeah.
07:38Do you have a pasta strainer by chance?
07:40Yes.
07:41That's mainly liquid,
07:42so you can go ahead and pour that out.
07:43And I know y'all be like,
07:45he poured out all the flavors.
07:46No, we're not.
07:47We're not, I promise.
07:49Okay, this is too heavy here.
07:50All right, let me go in and grab it.
07:52I gotta work on my muscles.
07:53I'm proud of you though.
07:53No, I'm proud of you.
07:55And that's why we're eating this
07:56because it's also high in protein.
07:58So.
07:59There we go.
08:00Good.
08:01It smells great.
08:02It smells so delicious.
08:04Why don't you go ahead and taste it?
08:05Because since you've never had ground bison before.
08:09Hot, hot, hot.
08:10And see what the difference is.
08:14Mm.
08:17It tastes just like ground beef.
08:19Yeah.
08:20But it tastes maybe a little bit like meatier.
08:22Yeah.
08:23Like just a little.
08:24It's gamey.
08:25Yeah, it's gamey.
08:26That's the word.
08:27It's good.
08:28And I think it'll be really good with chili.
08:29Yeah, it does.
08:30It complements it very, very well.
08:32Okay, so like original chili,
08:34you'd have like 10 different peppers.
08:36Right.
08:37We're not gonna be doing all that.
08:38Right.
08:39We want the fast way,
08:40because you know, the baby's hollering.
08:41Yes.
08:42He's hungry.
08:43And we need to get to cooking.
08:44So we're gonna put some more oil in here.
08:46Okay.
08:47And we're gonna add this technique.
08:48We're gonna use this technique.
08:50It's called blooming.
08:52And it's really popular in South Asian cooking.
08:55Actually, just a whole lot of cuisines.
08:57And what we're gonna do,
08:58we're gonna chop this down.
08:58Just a little bit more mixture.
08:59This is diced.
09:02And we're going to first saute up the onions.
09:06All right, you're gonna add this.
09:08Okay.
09:09This already starts to smell like so good.
09:11It's good, right?
09:12Yeah.
09:13And for the brothers out there,
09:14you know, if you can't cook
09:14and you want to impress,
09:15and you know, because you can't make chicken wings,
09:17tobaga, you know, the bag of batty,
09:20then what you do is you go to Uber Eats,
09:22you order your stuff from Uber Eats,
09:24and then you get onion and garlic going in the house.
09:29When she comes in, it's like,
09:30man, who's cooking that?
09:31Don't do that.
09:32And you put, it, I've done it.
09:34It works.
09:35Why would you do that?
09:36You have, you literally don't know how to cook.
09:38This was early on before I learned how to cook.
09:41But it does work.
09:43Women, too.
09:44You know, so.
09:45Now, are you single?
09:45I am.
09:46Oh my gosh.
09:48Did my mom call you?
09:50Where's she at?
09:51Mama, get out of here.
09:52Come on.
09:53That's all I'm gonna say.
09:54Ladies, do your thing.
09:56That's all I'm gonna say.
09:57I'm gonna ask a question for you.
10:00We're gonna boost it.
10:01There's a little bit more.
10:02All right, I'm gonna add,
10:03so really you just want to get some garlic,
10:05but we're gonna add a little bit of garlic salt in here.
10:08We don't want too much
10:09because we don't want to over season it.
10:10All right.
10:11Now, this is the fun part.
10:12This is where the blooming comes in.
10:14So usually we would blend up some peppers
10:18and put that in there to create a paste.
10:21We don't have that,
10:22so we're gonna use some chili powder,
10:24which is ground up peppers.
10:26And we're also gonna use some paprika.
10:27I like smoked paprika
10:28just because it adds a little bit more depth and body,
10:30but regular paprika is fine.
10:32And then some cumin.
10:34Cumin is really nutty.
10:35Yep.
10:36And then a surprising one
10:37that's actually an original chili
10:39is a little bit of cinnamon.
10:39Yes.
10:41And we need just a tad bit of it
10:42because it's gonna go a long way.
10:44Not like the cinnamon challenge that you did earlier.
10:45Yes.
10:46We want like maybe a fourth of a teaspoon of it.
10:49Okay.
10:50And you're still gonna be able to taste it.
10:51Good.
10:52Right there.
10:53Like that.
10:54We just want the edges of the onions
10:56to be a little bit more brown.
10:57Chili is a lot like chicken soup.
10:59It just makes you feel good.
11:00It's a good comforting meal.
11:02It is a year round meal too,
11:04but in the wintertime especially.
11:06It's cold here, right?
11:07Yeah.
11:07Definitely gets chilly.
11:08All the seasons.
11:09It gets chilly.
11:11I'm a fall, winter baby.
11:12Oh, you are.
11:13Yeah.
11:14Oh, this is gonna be perfect then.
11:15This is perfect.
11:16We're gonna learn Junior to like some spicy food.
11:17Yeah.
11:18All right.
11:19So now we're going to add in our chili powder.
11:21Okay.
11:22Right here.
11:23It's not gonna be in the meat just yet.
11:25All right, go ahead.
11:25Just a little bit more.
11:26We wanna be, yeah.
11:28It's gonna be a whole lot.
11:29Okay.
11:30Keep going.
11:31That, okay.
11:31Okay, so this is a lot of chili powder.
11:32Yeah, that's good.
11:33That's good, that's good.
11:34Okay.
11:35All right, that's about two tablespoons worth.
11:36Okay.
11:37Now I'm gonna add in some paprika.
11:38Yeah.
11:39I'm gonna get that in there.
11:41A little bit more?
11:42Yeah.
11:42And paprika doesn't really have too much
11:43of a really strong flavor,
11:45so you can be a little bit more heavy handed with it.
11:48How's that?
11:49That's perfect.
11:49Okay.
11:50Right now, we'll just taste it as we go.
11:51Okay.
11:52And then cumin.
11:53All right.
11:54Cumin's gonna compliment the chili powder very, very well.
11:58Couple teaspoons of that.
12:01And then just, I want just a small shake.
12:04Just a small shake of the cinnamon.
12:06All right.
12:08This is smelling.
12:09Okay, oh!
12:10Oh, darn!
12:11Oh my God, it's gonna, all right.
12:12Let's put some more chili powder.
12:13I said a small shake.
12:14Did y'all see that?
12:15She, a small shake.
12:17I was feeling it, I was feeling it.
12:18She does nothing small.
12:20No.
12:20She goes big.
12:21I go big every time, okay?
12:23You know?
12:24We finna have cinnamon chili,
12:25and she don't blame me.
12:26All right.
12:27Well, hold on, hold on.
12:28No.
12:29We're gonna add in our meat.
12:30Okay.
12:30Now, we're gonna bloom everything together.
12:31Blooming, meaning we're gonna get the-
12:32Yes, so when you cook spices in oil,
12:36it actually makes them really, really fragrant.
12:38So all of a sudden, now,
12:39you can already smell it, right?
12:40Mm-hmm.
12:40You can smell it getting.
12:41I'm gonna turn this down just a bit.
12:43Like that.
12:44Keep going, keep on going.
12:45Now, I said before that you would usually
12:48just ground up some-
12:50It smells so good, Mike.
12:53I'm like, oh, we can cook it.
12:54I'm so proud.
12:55I'm so proud of you, fam.
12:57I'm gonna add in some tomato paste,
12:58because usually you would have some chili peppers, right?
13:01Blend it up.
13:02But this is going to create a paste,
13:04and you want to, we want to keep going
13:06to the point where it's almost-
13:07My arm is tired.
13:09Yeah, this is also a workout.
13:12For pregnant women, yes, probably.
13:14Maybe not for you.
13:17Cooking, you can burn some calories, though,
13:18I'm telling you.
13:19Yeah, almost weight.
13:20All right, why don't you hold this, too?
13:22Act like it's yours.
13:24Watch the fire.
13:25Okay.
13:25And I'm gonna add in a little bit more chili powder.
13:28Okay.
13:29And don't worry if the bottom of it gets a little burned.
13:31Okay.
13:32That's still gonna have a lot of flavor in it.
13:33In fact, that's where all the flavor is gonna be.
13:35Yeah.
13:36And we're gonna deglaze with some broth.
13:39This smells, it smells really good.
13:43It smells like, I mean, it's not like Thanksgiving,
13:46but it smells like grandma's house.
13:48Yeah, yeah.
13:49It's a really comforting dish.
13:50Yeah.
13:51Oh, do you like spicy food?
13:52Yeah.
13:53All right, let's put a little cayenne pepper in there.
13:54Of course.
13:55Just a little bit.
13:56I think I saw it in here.
13:58Where did I see, oh, here it is.
13:59Cayenne, some red pepper.
14:00Yeah.
14:01And we don't want too much,
14:02because I don't know about the baby,
14:03so I'm just gonna get a shake.
14:05Some red cayenne.
14:06You're trying to give me heartburn.
14:07No, we're not trying to do that.
14:10So keep on that.
14:12Perfect.
14:13Okay, I'm gonna have you take over.
14:14Yep.
14:15And if you wanna pass me the beef broth.
14:18Beef broth.
14:19Mm-hmm.
14:20Okay.
14:21And you can see right here,
14:22people are gonna think, oh, it's burned.
14:23No, that's all flavor down there.
14:25And what we're gonna do is we're gonna pour in the broth
14:27and deglaze.
14:29And you see what's happening?
14:30Look at that, it comes right on up.
14:32And that's all flavor.
14:33Keep going, you can keep going.
14:34Keep going?
14:35Mm-hmm.
14:35Yeah.
14:37Yes, just a little bit more,
14:39because we're gonna simmer this now on low heat.
14:41Got it.
14:42So it's gonna cook, it's gonna cook down.
14:44You know, true chili has a little bit of corn flour,
14:48and so what we're gonna do is we're gonna crush up
14:49some tortilla chips.
14:51It's gonna give us that corn flavor.
14:54And you could do this too when you're blooming the spices.
14:56Yep.
14:57So that way you kind of have that,
14:59but this is going to.
15:00This is the secret ingredient.
15:02Look at this, you wanna get this as fine as possible,
15:04putting that in there.
15:05Yeah.
15:06There we go.
15:08And yes, I did wash my hands before this, y'all,
15:09just so you know.
15:10I know y'all some of y'all are thinking,
15:12he ain't washed his hands on camera.
15:15All right.
15:16Oh, it smells so good.
15:18I just keep this going.
15:20Okay.
15:21Why don't you stir that?
15:21Yep.
15:22And then we're just gonna simmer this on low for.
15:23No, where are my beans?
15:25Oh yeah, I'm sorry.
15:26I'm not used to putting beans in chili,
15:29because Texas chili doesn't have beans.
15:34That's what I think, you know.
15:36It's debatable, but it doesn't have beans.
15:38I need that fiber though.
15:39Exactly, and extra protein.
15:41So we're gonna add in some kidney beans.
15:43Yeah.
15:43We're also gonna add in some black beans,
15:45and this is gonna make it heartier too.
15:47So, you know, especially whenever you don't wanna cook
15:50for like a few days.
15:51Yep.
15:52This is a good hearty meal.
15:53What you can do now, let's go ahead and just both taste it.
15:56Okay.
15:57And let's just see what we think it may need.
15:58Okay.
15:59And then we're gonna simmer it.
16:01Mm, you did a wonderful job.
16:04How is that?
16:05It's giving chili!
16:06That's good.
16:07Can you taste the corn a little bit?
16:08Yes, I can taste the corn.
16:09It needs like a-
16:10I feel like it might need a little more salt.
16:12Okay, let's put it in.
16:13You wanna taste it?
16:14Oh, I'll wear it, because she's already-
16:15Oh, she got-
16:16Oh, it's okay.
16:17Hey, it's for the camera.
16:18That's for the baby.
16:19Okay, so one thing about me, y'all,
16:22is I really will spill a lot of stuff on me
16:24throughout the day, so.
16:26Well, that's how you know it's good.
16:27It's good.
16:28You guys are getting the authentic
16:29Morgan Debonne experience,
16:31not the curated experience.
16:33I love it.
16:34Just get me into the throw-up now.
16:36Yeah, exactly.
16:37Exactly.
16:40Now she can add salt.
16:42If it was too salty,
16:43it'd be a little harder. Just a little.
16:46Mm-hmm.
16:47Okay.
16:47And I'm gonna give you another spoon to taste it.
16:50It looks beautiful.
16:52It really does look beautiful.
16:54And if you're gonna do this,
16:54you're gonna have to be a little bit more careful.
16:57It does look beautiful.
16:58And if anything, what we could add in
17:00to improve that consistency
17:01is a little bit more tomato paste,
17:03if you wanted to.
17:04I wouldn't mind a little more tomato paste.
17:06Okay, let's put some more in there.
17:07And keep in mind, too,
17:09that once we simmer it,
17:13reduce it down,
17:13it is gonna thicken up just a little bit more, too.
17:15But there you go.
17:16We're gonna add in a full can.
17:17This is about six ounces of tomato paste.
17:22And I like to try to compensate
17:23by adding in a little bit more.
17:24So we don't want tomato flavor,
17:27chili powder,
17:29and just a hint of cumin.
17:32There you go.
17:32There we go.
17:35It smells so good.
17:35It smells like.
17:37Smells like a little bit of Texas.
17:38Smells like a Texas chili.
17:40Yeah.
17:41All right.
17:42You can't get this in L.A.
17:43That's what it smells like.
17:44You gotta leave L.A. for this.
17:46True, true.
17:48They'd be like, okay,
17:49I see nothing green here.
17:51Oh, we're gonna add in some cilantro,
17:54but please, I mean, technically,
17:56cooking is what you make of it, right?
17:58So there are no, technically, some rules to it.
18:03But if you put asparagus in this chili,
18:05I'm gonna have to unfollow you.
18:07I think there's a little bit of some celery.
18:10Oh, no.
18:11No, just to say that for the Cajun cooking.
18:13All right, we're gonna cover this up.
18:15We're gonna reduce our heat.
18:16Here, so it's really low.
18:18We're just gonna let this cook.
18:19I'm gonna let this slow cook.
18:20That's good, right there.
18:21Perfect, we can still see it.
18:23And we're gonna come back to that.
18:24And this is the beauty of meal prep.
18:27We're gonna keep on moving in the kitchen.
18:29So I like to just, for a quick sec,
18:32look at what I can clean up.
18:33So that way, you're not looking like
18:34who done it at the very end of cooking.
18:36So put some stuff away.
18:38I'm gonna throw this can away.
18:40Okay.
18:41Right here.
18:42I'm gonna save these onions.
18:43Yep, there you go.
18:45And this just makes your cooking experience
18:47that much better.
18:48My mom taught me to do this.
18:48She said, you always wanna clean up.
18:50Right.
18:51You don't wanna have a dirty kitchen.
18:52And at the end of it, you will thank yourself
18:56because you won't have that much to do
18:57once you finish cooking.
18:58Yes.
18:59But if you see that in your own skillet,
19:01then you may wanna turn it down some
19:03because we want all the juice.
19:07And that's the hallmark of a good peach cobbler.
19:11See, and this is another reason
19:12why I don't like putting beans in there.
19:14Because they'd be going to the bottom.
19:17They're too heavy, yep.
19:18But it's perfect.
19:19Look at that texture.
19:21Smells amazing.
19:23And we're just gonna let this just cool down.
19:26We're gonna cover it up, let it cool,
19:28and it's gonna just continue to thicken up.
19:32Then we'll garnish it with a little bit of cilantro,
19:34taste it, and then put it up in the freezer.
19:41This is ready to go.
19:42So whenever you do this for meal prep, though,
19:44and for the freezer, you wanna make sure
19:46this is completely, you know, cooled down
19:49before you do it.
19:49But let's just taste them right now for the internet.
19:51Okay.
19:53This, go ahead and stir that.
19:55See how thickened it is.
19:56Oh wow, it's beautiful.
19:59We're gonna add a pop of color.
20:00We're gonna add in some cilantro.
20:03Will that you chop this?
20:04Okay, all right, yeah.
20:08Yes, Lord.
20:09I mean, yeah, yeah.
20:11My anxiety was all the way up here
20:12when we were chopping the onions.
20:14Garnish with some fresh cilantro.
20:15Some people may not like cilantro.
20:17They say it, you know, tastes like soap.
20:21I don't think so.
20:22But some people are, like, genetically-
20:24Predisposed.
20:25Mm-hmm, to that.
20:26Yeah.
20:27I'm not one of them, because cilantro's life.
20:28I love cilantro so much.
20:30And we eat with our eyes first.
20:32So it's really important, too, like presentation.
20:34Whenever you're cooking something up
20:36and it's calorie conscious, or just any type of food,
20:39you wanna get excited about it.
20:40And I have a rule that I've always shared
20:43with my community, that every meal that you have
20:46should have at least three colors.
20:49The colors can't come from meat.
20:50They have to come from fruits, legumes, grains.
20:52Mm-hmm, mm-hmm.
20:53All that.
20:54And that's just a way to ensure
20:55that you're getting a lot of antioxidants
20:57into your diet. Look at this.
20:58Look at this cilantro roll.
20:59Can y'all see this cilantro roll?
21:00I'm really good at rolling herbs.
21:04Oh, yeah.
21:05Smells great.
21:10Look at this chili!
21:13It looks so good.
21:15That's amazing.
21:16I'm gonna put some in a bowl.
21:17Mm-hmm.
21:19Because the baby is hungry.
21:22And he can smell it.
21:24Delicious.
21:26And if you wanted to,
21:27you could add some more tortilla chips.
21:28Just one.
21:29Just crunch it up with your hand.
21:30Yeah.
21:32Beautiful.
21:35Hey!
21:37So proud.
21:39This looks so good, fam.
21:40It looks delicious.
21:41You killed it.
21:42You killed it.
21:44Now I'm gonna put a little cheese on mine.
21:45Okay.
21:48I was trying to add the avocado,
21:50so she would have to put the cheese.
21:51I'm doing it.
21:53Just a little.
21:53Yeah, it's okay.
21:55Just a little cheese.
21:56Yeah, you get Mexican cheese, too.
21:57That's good.
21:58Yeah.
21:58Poor cheese blend.
22:00Just a little cheese, y'all.
22:03Oh, yeah.
22:06Oh, yeah.
22:10What's that?
22:11It's a chicken salad.
22:13It's not a chicken salad.
22:15It's not a chicken salad?
22:16But it's good!
22:16It's good?
22:17It's fire!
22:19This right here.
22:21Yo, I like bison.
22:23Who knew?
22:24All right, guys.
22:25So we had an amazing day.
22:27Kevin, thank you so much.
22:29Thanks for having me.
22:29This is delicious.
22:30I feel prepared.
22:31Yes.
22:32My overnight oats, my bison chili,
22:35and it didn't take forever.
22:36Like, chili's one of those things where it's like,
22:38it's not done yet.
22:39It's not done yet.
22:39It's not done yet.
22:40It didn't take all that.
22:41We did this, and it is delicious.
22:44Well, you know, anytime.
22:46I want to thank you, too,
22:47on behalf of the black community.
22:48You've done so, I'm serious.
22:49You've done so much,
22:51and you're building this incredible,
22:52calm, like, empire, and that is rare.
22:55And so, and you're so young, too, doing it.
22:57So, if you need anything, we got you.
22:59So keep going.
23:00Well, I need some more recipes.
23:01Okay, I got you.
23:02I got you.
23:02I got you.
23:03So where can people find out more about you?
23:05Where can they learn about your meal prep service,
23:07and, well, really, it's your food delivery service.
23:10It's not meal prep.
23:10Tell us about it.
23:12It's fitmentcook.com,
23:13and the meals are actually chef-prepared,
23:16and we're available nationwide,
23:18and you can go in there.
23:19You can sign up for our subscription,
23:20and get a 10% discount, too, on doing that,
23:23and they are delivered right to your door each week.
23:25They're all balanced by nutritionists and by me.
23:29Labor is proven by me, too,
23:32and they're really easy to do,
23:33and if you don't want that,
23:34you can grab the recipes like this from fitmentcook.com.
23:37So good.
23:38Well, I will be ordering this
23:40so that I can get, after baby comes,
23:42I'm like, this is cute and all,
23:44but can you just send it straight to me?
23:46Okay?
23:47Oh, God.
23:48She's telling the truth, too, Yashi.
23:50I'm like, this is cool.
23:51We gonna do this every once in a while, but.
23:53This is a nice thing to do like once a month.
23:54Work smarter, not harder.
23:56There you go.