hi guys so today I'm going to be cooking
dinner with you so this is going to be a
meal that Zach and I normally eat but I
want to be doing more of these type of
videos just more frequently so it can
show like how my routines might change
depending on what I'm doing for the day
and then also I just want to kind of use
this to mix up my routines to kind of
branch out of just my normal recipes
that I normally make but this one is
definitely a go-to for me
Zach and I we are more or less
pescetarians so today I'm making
mahi-mahi broccoli and then I've also
got some brown rice so I like to season
any fish that I have with well one of
the things I like to do is use honey and
cajun spices so this was a trick that a
friend of ours
showed us and we loved it so much
because when people make fish if you
don't like fish it's probably because
you haven't experimented yet with savory
fish and so the honey really makes the
difference because it's still sweet but
then the savory part comes out with the
Cajun so I like to just use honey as a
base because then it makes the Cajun
stick really well to the fish alright so
I've got some Cajun spices you can just
get these from you know any grocery
store and I like to put a little like in
a spoon or a dish or whatever and then
just kind of balance my finger along it
because and that was even a little thick
I don't like to go very thick on it I
like to just dust it there are some
seasoning spices that I like to put on
fish that maybe I'll show you at a
different time that is way more spicy
well I mean there's way more spices but
it doesn't take much with Cajun to
really kick it up so I'm gonna go ahead
and put this in the oven
so I've got the oven set for 425 it's
really hard to bend down when I've got
my mic and my phone in my pocket and
everything and then I'm gonna put that
in the middle pan or the middle rack and
I've got that 425 for about 20 minutes
okay moving on I want to start making my
broccoli so I've got garlic I've got
some red pepper flakes and then I've
also got a bunch of baby broccoli if I
can find baby broccoli I definitely
prefer that to regular broccoli just
because the floor it if you le they
don't they're not as like dense you know
they're they have more texture to them
and they feel a little bit more tender
so I'm just going to wash them a little
bit more and I need this at a timer on
my oven so yeah I want about 20 minutes
so that's gonna run now back to my
broccoli I want to really just focus on
having the floor it's I don't care too
much for having the stalks it's okay if
you like the stalks but they just get a
little unnecessary and I also want to
kind of break up these bigger pieces
like that
all right I'm just gonna get rid of the
stalks here and the next thing that I
want to do is heat up some oil in the
pan so I have exactly one pan in one pot
and that's just been something that I've
done ever since Zach and I first got
married I'm just heating this pan up to
medium by the way and I'm using
cold-pressed olive oil I'm down to my
very last bit of it so I might have to
mix in some butter as well but should be
okay yeah I want a little bit more than
that but yeah any time that you can get
olive oil that's cold-pressed is a
really good idea it doesn't matter as
much if you're just going to be heating
it up anyways but that's just kind of my
preference so I can use that like when
I'm making my salads if you didn't catch
my salad video you can definitely check
that out I can link you guys in a card
so I always keep a little bit of
softened butter out and ready to go so
that's what I'm using in addition to my
olive oil this is real life you guys
okay so the next thing that I'm gonna do
is let that heat up and then I want to
add some garlic and red pepper flakes
and the broccoli I think that is really
fun to mix up what we cook for a
vegetable with our what I have as a meal
usually which is the fish and rice so
sometimes I'll have a sweet potato or I
will have you know broccoli is really a
standard and go-to sometimes I'll have
some like petite potatoes and cut those
up and bake them if I have enough time
but that can be a little bit much like
longer of a process I'm just gonna grab
some of this garlic I this has been such
a time saver for me instead of peeling
each and every garlic clove and having
to mince it which I never mince it this
good I just got the kind that's pre-made
pre-cut up I guess and that adds a lot
more garlic to
my you know my nutrition and what I try
to eat in a day then what I'd ever try
to do if I was peeling everything myself
so now I'm taking my red pepper flakes I
don't really need a lot of these because
I don't like expecially spicy food but I
love savory dinners so I'm just gonna be
lightly coating that as well honestly
whenever we order pizza out they always
give us these red pepper flakes and I
save them so that I can use them later
on and meals like this so I'm gonna like
that I'm gonna stir it up real quick
with white I don't know I guess I'll use
my fork and then I'm just going to stir
that and then I'm just going to let it
sit for a couple minutes this was a
Martha Stewart way of cooking it I can
link you guys down to her recipe that's
just been where I've gone to for quite a
long time for any recipes like I trust
Martha Stewart's brand and everybody she
works with implicitly when it comes to
cooking or any recipe I just follow it
to a tee so this is a really easy way to
have bright broccoli that's not like
mushy or anything like that much
brighter and still tender if you cook it
long enough so I've got another minute
and a half or so on these maybe just a
minute I don't know if I mentioned it
but I also have my brown rice just over
here it's in one of those rice cookers
and that has been really good too like
if you ever just want to add more rice
or quinoa to or whatever else you like
to your meals it's such an easy way to
do that because you want to think about
it and boil it and hogeol does one of
the things with my dietitian is I went
to her because I have PCOS and I manage
it through my nutrition and so she's
watching me through ways to make me be
able to eat more vegetables throughout
my day in a more effortless way
because if I'm gonna be like again with
the garlic cloves if I'm gonna be like
peeling every single one and mincing it
finely I'm just not gonna do it and then
I'll throw it away because it went bad
but if I can make it work for me then
I'm all about it
all right I'm going to now add about
half a cup of water it's cheesy and then
I'm basically just letting that boil
more or less inside here somewhere if
you will and then I'm gonna let that sit
for about six to eight minutes and just
kind of keep an eye on it so I am gonna
have everything kind of be ready at the
same time so now I guess I just want to
get my lemon wedges going and kind of
prepare for my like how I'm gonna plate
everything and I like to use lemons
whenever I am making broccoli or rice or
fish especially like fish and lemons go
together so well
so I just want to kind of cut one in
half and then just lightly cut in the
center there so that I can really
squeeze it at squeezed leaves at the end
like overall my food and it's gonna be
awesome
I also can take another little lemon and
use them more decoratively
so I'm cutting off the end there and
then just lightly cutting the rest of
them to be honest if it was just me and
Zack I wouldn't go to this much trouble
but you guys are here so I have to make
it pretty
there we go that's pretty much it I
think next I'm going to get the rice out
because it might still be really hot by
the time that I go to serve my meal I'm
gonna have hot food on top of it so I'm
gonna go ahead and with that
let me get an oven mitt here yeah the
rice a lot of time is just blazing hot
and then you're just sitting there
waiting to be able to eat it so it's
good to be a little bit proactive here
another thing about these little rice
cookers is the bottoms get a little bit
singed I think I'm just going to not use
the bottom part on this time but if I
really didn't want it to be singed at
all it's worked for me in the past to
use a little bit of water while it's
still cooking like just about finished
and then that just kind of loosens and
moistens up all of that another thing
that I like to do is use butter for this
because it's gonna be so good to have
the combination of the butter and the
rice and getting a little bit of a head
start on mixing that up it's going to be
great and oil like olive oil is not
something that I prefer in something
like rice because I just feel like the
all of oil gets very you can just really
taste it more than you can just good
old-fashioned butter and that also the
butter is a really good tip for getting
those brown pieces off there I'm gonna
go ahead and check the broccoli again
yeah so at that point I think they're
just about done if I let them cook any
longer they'll get a little bit more
wilted and I don't want that the other
great thing about this is you can use
all of that seasoning with the garlic
and the the red pepper flakes and that's
gonna make a dish look really
presentable and I think I just want to
set it on a different stovetop and set
it to low so that it stays warm I
absolutely don't like it when you go to
serve a meal and something like a
vegetable I feel like they cool off so
much faster than everything else so that
was really good because it didn't even
take that much time to cook and I'm just
kind of keeping it over a warmer all
right so now we're gonna wait until the
fish is done okay so now this is done
pulling that out
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that looks amazing absolutely the
perfect look that I'm going for
and my spatula you guys is there is
dirty in there so I'm gonna just be
using one spatula right now just gonna
keep it real so I'm gonna just kind of
move that around for now I actually
don't even need to pull this off just
yet because I want to add all the rice
on the plate first so moving on to the
rice this is gonna be great
okay Zac I usually give him a lot more
rice than me so I get like a little
morsel of rice and then I just give him
almost all the rest so rice isn't
something that preserves really well so
I don't like to keep it around my house
for very long maybe I'll have it for
like lunch the next day but I don't keep
it in my fridge any longer than that so
that's about all those be using next I'm
gonna add my fish so I'm just gonna grab
that it's gonna need more than one thing
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you guys I am NOT a professional okay
here we go it's dinner alright the other
thing is that I like to cut these in
half because it just cooks a little bit
better given I don't have my full
spatula so I think I have an excuse all
right and then I'm gonna add my broccoli
so coming back over here it's gonna be
great
all right okay a little steam facial
while you're at it
I've been watching a lot of Gordon
Ramsay on master class and just the way
that he puts everything together is like
amazing this is definitely not that it's
close though
I'm adding those juices that are left on
here to just season the rice a little
bit better because I don't want the rice
sweet bland at all and any seasoning and
spices or juices that are left in the
pan are gonna be a lot more flavorful
and then adding those to the top there's
gonna make it look great off all the
oven and then I just want to add my
lemon and that's pretty much it so the
first thing I want to do is use those
wedges and especially focus on the
broccoli and the mahi-mahi
and then I also want to just add some
salt and pepper I don't add the pepper
to the Cajun spice mahi-mahi though
because that would just be like wow a
lot of spice way too much for me but I
do like to add the salt and the pepper
especially to the the rice and also to
broccoli alright and that is pretty much
what we do for our dinners oh yeah I
totally forgot I have to add these
lemons that I cut so I just want to kind
of layer them there making it extra
fancy for you guys because if it was
just me and Zach again I wouldn't go to
the trouble but it looks really good
alright that's dinner thanks so much you
guys for watching give this video a
thumbs up if you want more of the what I
eat in a day videos I definitely could
come up with several more and this is a
fun way to kind of like switch up what I
do over here on YouTube and yeah I'll
see you guys next time thanks
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