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00:00Sous-titrage Société Radio-Canada
00:30You know, 16 million Instagram posts
00:32with the hashtag meal prep exists.
00:36So it makes life easy later.
00:41It makes life easy the next day, the following day.
00:43The day of, you have to just set aside the time.
00:47I'm going to take four hours, three hours,
00:49and prep today and put things away.
00:51And you also need to know the secrets.
00:53Okay, so take it away
00:54because we don't know what you're talking about
00:56and we want to learn.
00:57And Demi's got her cooking show now on TikTok,
01:00which is taking TikTok by storm.
01:02I can't believe it.
01:03So, like, teach us meal prep.
01:06Okay, so we basically, with meal prep,
01:09you want to prep once.
01:11And also, we've sort of,
01:12I have a take on meal prep where we split it.
01:16I like to say mise en place.
01:18Oh, right, okay, so you...
01:19So we're prepping to a certain degree.
01:22So in order,
01:23we don't want things to feel like leftovers.
01:25Two issues with meal prep are
01:27you eat the same thing every day
01:28and you also don't want...
01:30You don't want to feel like
01:31you're eating leftovers all week.
01:32Yeah.
01:32You don't want it to be monotonous and get boring.
01:35Yeah.
01:35Okay, all right.
01:36How do we mix it up?
01:37So basically, we're doing veggies,
01:39starch, and then protein.
01:40Okay.
01:41So we have three different meals
01:42for one prep.
01:44Okay.
01:44We're going to prep all the veggies
01:47as we need for the recipes.
01:49Then we're going to make the starch
01:51and then we're going to portion our protein.
01:53Okay, how do we do that?
01:56So we have here already stored and prepped.
02:00Yep.
02:00We made our rice.
02:01Yep.
02:02We have three pieces of salmon here,
02:05one, two,
02:05and then we've got one seared off sort of all ready.
02:08Is the seared off going to go
02:10in the thing to eat for the next day
02:12and then the two that are uncooked
02:13are going to be the following days.
02:15Exactly.
02:15Okay.
02:15So one of my tips for storing raw salmon,
02:19it can be one day,
02:21you need a quality fish, fresh,
02:24you wrap it in saran wrap,
02:25don't cut it,
02:27and you leave it whole,
02:29saran wrap in the storage container.
02:31Okay.
02:31So we've got three pieces of salmon.
02:33This salmon is going to be for Poke Bowl.
02:35This piece of salmon, we're marinating.
02:37Okay.
02:38Who wants to do the marinade?
02:39Demi.
02:40Sure.
02:40You're going to do all these ingredients in a jar.
02:43What stuff are we making?
02:45What's in here?
02:45Olive oil.
02:46We're making a honey garlic marinade.
02:47Okay.
02:48And another tip for our salmon,
02:51when you're marinating fish,
02:52you can't marinate fish in acid
02:56because it'll break down.
02:57Because it'll cook it.
02:58Exactly.
02:58Like a ceviche.
02:59Yeah.
03:00I do love a ceviche.
03:01Yeah.
03:02Okay.
03:02So we've got the honey.
03:03I love the honey.
03:04Then we're going to put the garlic.
03:05Yep.
03:06And then I see a lemon zest.
03:07Lemon zest.
03:08Parsley.
03:08Uh-huh.
03:08Parsley.
03:09So we're using zest instead of...
03:10lemon juice because we want sort of lemon flavor,
03:13but we don't want to...
03:14Cook it.
03:14Cook it.
03:15Break down the proteins.
03:16Exactly.
03:16Oh my God.
03:17I'm making a mess in here.
03:19By the way, that's all I do.
03:20Watch.
03:21Watch.
03:21Right over the shoulder or back in the jar.
03:25Wait, in the shoulder?
03:26Over the shoulder?
03:26Yep.
03:27Okay.
03:27Okay.
03:27Okay, where is it?
03:28There you go.
03:29It's good luck.
03:30Okay.
03:30Well, it's good luck with salt, but we're doing it with parsley.
03:32It's fine.
03:33And then what?
03:34You shake this up and emulsify it?
03:36Yep.
03:36Shake it up.
03:39But you cook with passion.
03:40You make what you want.
03:41You're not trying to be like diligent.
03:43You're just cooking from your soul and like being loving
03:46and having a good relationship with food.
03:49The purpose behind me stepping foot into the kitchen
03:52is to heal my relationship with food.
03:54Okay.
03:55I already loved your TikTok cooking show
03:59and it's taking the internet by storm.
04:02But when you give that emotional context,
04:06I love it even more now.
04:07Yeah, that's amazing.
04:08Isn't that brilliant?
04:10That really is.
04:10That's amazing.
04:11I know.
04:11And why, did you do that on your own?
04:14Or did someone?
04:15Yeah, well, it was encouraged by former dieticians
04:19that I had had and therapists that, you know,
04:24cooking is an act of self-love.
04:28And if you're cooking for others,
04:29it's an act of love for them too.
04:31But when you cook for yourself, it's self-love.
04:34Yeah.
04:34And so that was a seed that had been planted in my head.
04:39And then when I was ready, which was only a couple years ago,
04:42I've been in recovery for quite some time,
04:45but this was the next step in my recovery.
04:49And how does it feel when you're cooking
04:51and you're documenting it and you're sharing it?
04:54There's, you know, the best parts, I think, of the internet
04:58is like you invite in community
05:01and you may not know them or see them,
05:05but I think you do create an energetic community.
05:10And so I think you putting yourself out there
05:15and doing this for yourself is not only healing,
05:19but it's going to really heal and help other people.
05:22Thank you.
05:22And it gave so much more depth and meaning.
05:25Like everyone was here for your cooking show,
05:27but knowing that layer in it is so profound.
05:30Oh, thank you.
05:31It really is.
05:32I just like, I love it so much.
05:36All right, Dina.
05:38So we've got the dressing ready.
05:40We're going to marinate the fish.
05:42So we can marinate fish for two days.
05:46Oh, that's good to know, two days.
05:48We're not going to do it for very long.
05:49And then we've sort of par-cooked this piece of salmon.
05:54That looks like the way I love a salmon.
05:55I like a blackened.
05:56I think we need to bring blackened back,
05:58like the blackened fish.
06:00Yeah.
06:00I love a blackened fish.
06:02Let's get on it.
06:02Let's do it.
06:03So we par-cooked it because when we reheat it,
06:07the day we're going to eat it-
06:08You don't want it to over-dry.
06:09Exactly.
06:10So you want to leave it kind of pink throughout,
06:12charred on the outside.
06:13Then the cook will just bring it to the right temperature,
06:16but not make it dry.
06:17Exactly.
06:18Okay, got it.
06:19So we're going to store everything.
06:21Okay.
06:21And then the day we want to eat,
06:22we've cooked our starch.
06:23We've made our dressings.
06:25The day we want to eat, we've got,
06:28we're going to start with our poke bowl.
06:29Okay.
06:30We're basically just mixing all our ingredients.
06:33Avocado is the only addition
06:35because we don't want to add avocado to anything beforehand.
06:40It turns everything brown.
06:41It gets mushy and disgusting.
06:43Yeah.
06:43Okay.
06:43So then I put the avocado in there?
06:45Yep.
06:46Okay.
06:46Dump it all.
06:47Okay.
06:48Perfect.
06:49And parsley and chives?
06:51Yep.
06:51I see.
06:52Okay.
06:52Now this is a dressing, a Japanese dressing.
06:54You can make it beforehand or you don't have to.
06:56I don't even measure out this dressing.
06:59I basically just dump.
07:00Will you put the dressing in?
07:01If you want to pre-make it, you can pre-make it.
07:03Otherwise, we just dump all these ingredients.
07:04Oh, that makes sense.
07:05Yep.
07:05Okay.
07:06It's creating a nice,
07:07I'm smelling it.
07:07We're putting the salmon in.
07:08It smells like soy.
07:09Now do the salmon.
07:10Yep.
07:11So there's no acid in here.
07:12This will not cook the salmon.
07:14Now, but we're eating this.
07:15This is sort of the day we're eating.
07:16We're not storing this.
07:17All right.
07:18Okay.
07:19So then we're going to take our rice.
07:21Yep.
07:21Right?
07:21That's a poke bowl, by the way.
07:23Veggies, avocado, and fish.
07:26Okay.
07:26So now we actually made a beautiful poke bowl.
07:32Yay!
07:32All right, you guys.
07:34When we come back,
07:35we're going to show you
07:36how to make two more dishes
07:39yet totally, you know what?
07:42Go to break.
07:42Bye.
07:48Still to come, Demi Moore.
07:50All right, welcome back to Meal Prep Mondays.
08:00I'm Chef Dina Lombardi and Demi Lovato
08:02and I are here to help assemble the meals.
08:05Dina, take it away.
08:07Okay.
08:07What's number two?
08:08So we've got the second dish.
08:10It's going to be sheet pan salmon.
08:11We take our rice that we've already cooked.
08:14We're mixing it with yogurt and chili flake.
08:16So the yogurt and chili flake are the added ingredients.
08:19We've got our vegetables.
08:20They've already prepped.
08:21Our salmon was marinating.
08:22We're putting it on a sheet pan.
08:24We're mixing this up.
08:26So we add yogurt.
08:27So I'm making crispy rice.
08:29Oh, yeah.
08:30How do you make crispy rice?
08:32You need to add a little fat to it.
08:34And dairy is even better.
08:37Coconut milk is sort of the best,
08:38but that didn't go with this recipe.
08:40Okay.
08:40So a touch of coconut milk does it the best,
08:43but a little bit of fat.
08:45You could add a little bit of cream if you wanted to.
08:48I did yogurt.
08:49Some recipes call for sour cream.
08:51So there are so many substitutions.
08:53You don't have to follow recipe exactly.
08:56So...
08:56So you put the rice on the baking sheet
09:00with everything else.
09:01What I like about this is it gives me
09:03a one-pot meal vibe,
09:06but it's a one-sheet pan.
09:08That's it.
09:09Which is very simple.
09:11Yep.
09:11We're going to mix our veggies
09:14with a little bit of olive oil.
09:15I'm going to use my hands.
09:16Use your hands.
09:17Thank you.
09:17And then we pop it in the oven at 425
09:20for, what, 30 minutes?
09:21Mm-hmm.
09:22This, by the way, is something I do constantly.
09:26Cut up veggies, mix them in olive oil, throw a little salt, a little pepper,
09:31and throw them on a sheet pan in the oven.
09:34I'm just into the fact that there's not a lot of mess here.
09:37That you can just take one sheet pan and cook your entire meal on it.
09:42Like, I'm here for that meal.
09:44Yeah.
09:46So let's say that's day two.
09:48I'm just following these.
09:49I'm taking it out.
09:50Yep.
09:50I'm taking this out because the magic of our kitchen is that here it is.
09:55We're done.
09:56Okay, Demi, what is something you will not be cooking on your cooking show?
10:05Like, for me, it's, I don't like truffle, and I don't like goat's cheese.
10:11Is there a food kryptonite you have that just, you're not going to see it on the cooking show?
10:15Um, I think you probably won't find anything that has to do with asparagus.
10:22Oh.
10:23Yeah, I am not.
10:24How come?
10:25I know, there's asparagus there.
10:28Nothing to see here.
10:30Nothing to see here.
10:32Why no asparagus?
10:33At one point in my life when I was eating really rigid,
10:36I was eating the same thing for dinner over and over and over,
10:40and I got really burnt out on those foods.
10:43So, asparagus just reminds me of being miserable.
10:49Right.
10:50It's association.
10:51Also, it's like what Dina was saying about meal prep.
10:53Like, don't force yourself to make that same meal all week.
10:56You're going to burn out on it and not enjoy it.
10:58You're going to cross off your roster permanently.
11:01Do you?
11:01No, no, fine.
11:03Oh, my God, you're hungry.
11:04By the way, that's how I feel about truffles, lamb, and goat's cheese.
11:09Everybody's like, mmm, goat's cheese.
11:11It's the best.
11:12I love goat cheese.
11:14See?
11:15It tastes footy.
11:17I don't like gamey, earthy foods.
11:19Okay.
11:19All right, salmon tacos.
11:20Okay, so salmon tacos.
11:21We're taking the vegetables that we've already prepped.
11:24Yep.
11:25And then we've got the salmon is par-baked.
11:28Yep.
11:28And then, or we par-seared it, and then we're going to flake it.
11:32Do we need tortillas?
11:33Oh, I see it right here.
11:35So, I like my salmon rare.
11:36If you like it cooked more, you're going to cook it more.
11:39What's your favorite food on planet Earth?
11:41Like, that, that...
11:43My favorite food on planet Earth is a butter cake.
11:47Oh.
11:48Have you ever had that one at Mastro's?
11:50Yes!
11:51That's what I'm thinking about.
11:52It's so good.
11:53It's the best butter cake I've ever had in my life.
11:56There's this steakhouse called Mastro's.
11:59I'm salivating.
12:01It's so good.
12:02It's like making love.
12:05I don't know it.
12:07It's like, it's, it's love.
12:09It is sensual.
12:10It's decadent.
12:11It's, it's like worth every little bit of naughtiness.
12:14It's irresistible.
12:16Kind of crusty on the outside.
12:18Spongey perfect.
12:19Warm.
12:19Is it a loaf or is it round?
12:22It's round.
12:22It's round.
12:23It's about this big.
12:26It's, it's a whole little like cake.
12:28Oh, a little tiny tea cake.
12:29Little, little cake.
12:30Like a personal pan pizza, but like dessert.
12:33But a cake.
12:33Yeah.
12:34And it's like, it's made with a ridiculous amount of butter.
12:37Well, you, we got to get you to try this butter cake
12:40because it's perfection.
12:41I, I want to try the butter cake.
12:42All right.
12:42So you chop up the salmon.
12:44Yeah.
12:44You chop up your veggies.
12:45You chop up your onions.
12:46You put it together in some tortillas.
12:48We're chopping salmon and we're mixing like a salsa.
12:51Okay.
12:51Out of the veggies that we already prepped.
12:53I'm also getting, I think what you're been trying to say, Dina,
12:57which is there's ways to make the same foods very versatile.
13:02You have like.
13:03Exactly.
13:03A Japanese sort of poke bowl.
13:06You have this beautiful street taco kind of vibe.
13:09You had more of like an American classic of like a grilled salmon with vegetables.
13:15I get it now.
13:16With one prep.
13:17is what we're trying to say.
13:18I get it now.
13:19Yeah, I know.
13:20I think it's completely demonstrated.
13:22I had the aha moment.
13:23I get it now.
13:24Good, good.
13:25And I'm going to try meal prepping.
13:26Yeah.
13:27I'm going to do it.
13:29I'm going to get on that.
13:32And Dina, thank you so much.
13:35Thank you.
13:36Thank you.
13:37Thank you.
13:37Thank you.
13:38And thank you.
13:41Thank you for staying for that.
13:43Of course.
13:43That was so fun.
13:44I'm not going to watch the cooking show.
13:46I am so invested in your cooking show.
13:49I am so invested in your documentary.
13:51I'm so invested in your wedding plans and, you know, like any girlfriend, anything I can
13:58do, like, please count on me or consider me like a helpful little minion in the process because, like, I'll do anything to support you.
14:07Thank you so much, so beautiful and so hopeful.
14:11Thank you.
14:14And so helpful.
14:16And so helpful.
14:17Thank you.
14:18So helpful.
14:19Thank you.
14:20Thank you.
14:21Thank you.
14:22Thank you.
14:23What would life be like?
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