Get my fat loss cookbook with 150+ recipes and free updates: payhip.com/b/8pPWQ 🍕 I just added a $0.48 Protein Pizza Bites recipe to my cookbook! They’re low calorie, easy to meal prep, and SO cheap! If you have my cookbook, download the latest update for free
This is Anna from Gevi marketing team. I am still waiting for your reply, can you check you mailbox? I'm not sure if my email went to spam or junk mail.
I work as a cook in a restaurant. A trick that I've learned to keep your sauce smooth and not as dry, is to add a small amount of the pasta water to the sauce. The water thins it out, while the starch from the pasta water acts as an emulsifier to hold the sauce together.
I am broke af but I know a good deal when I see one and I've been wanting your book so I did it. I used the card I hate using (the collectors call like 50 times a day if I miss a payment) but I did it. I signed up for the gym for yoga and swimming and im going into a deficit. 2025 is my year and i am taking back control!
Easy way I cook pasta (and I love Barilla Protein Plus!): Put pasta and water to cover by 2”, in a pot. Bring to a boil. Stir. Cover and remove from heat (yes, you read that right). Stir and cover again after one min. Let the pasta sit, covered, for however long the box says to cook it normally. I got most of this tip from America’s Test Kitchen. Dumping the pasta into the cold water came from my stepson, who didn’t know how to cook pasta.
They sponsored this vid! But the blender is so good, I used it in another non sponsored vid recently because of how much I like it. It’s nice cause it’s large, it can fit a lot
In the US there's a few brands that have lentil and chickpea pasta which are very high in protein and low in calories, unfortunately not here in Brazil
@@RahulKamat made it. Great filling dish to help hit your protein goal. I'm full. I did manage to get mine higher due to ingredients substitutions. I'm at 78 g of protein for a serving. Also, you mentioned it looked like Cajun chicken. Well being caged in myself, I actually made mine Cajun instead of Mexican.
@Unknown-Thief I haven't gone through and checked the protein on his specific ingredients, but I use the different brand of cream cheese, chicken tenders instead of thighs, and chickpea pasta. So it has to be those three things
There is a pasta called "Carba Nada" available in my local grocery stores. It's also available on Amazon. 16g protein, 24 net carbs per serving. 180 total calories.
My own creation but I love food and get inspiration from everywhere! Food I eat at restaurants, food I see online, blogs, etc! I have a notepad with 100+ recipe ideas I want to make videos for, just need the time to experiment and develop the recipes!
I've been making cottage cheese alfredo for a while and i actually like it better then regular alfredo but I've never tried it with the evaporated milk and adobo sauce. I just made this exact recipe and I would definitely make it again its 9.9/10 I just like it just a touch thicker, I might add a slice or two of fat free American cheese while i blend it to give it some thickness.
I posted that after I ate half the bowl and on second thought its the perfect consistency 10/10. I'm definitely going to eat this multiple times a week.
My sauce came out just a touch thinner then yours after rewatching the video maybe i will do a little less evaporated milk next time and just add 10g until its perfect consistency.
Im scared for the condensated milk, all we have is just pure sweetened condensated milk, aka, they added sugar.. for 100grams of condensated milk its 55grams of sugar.. Which is ALOT in my opinion
He used EVAPORATED milk, not sweetened condensed milk. They are two entirely different products and not interchangeable; as you said condensed milk has lots of sugar added.
@@TheGMUniverse I use koffiemelk, not sure if it's exactly the same. But in the description it says geevaporeerde melk, and I've used it in recipes that ask for evaporated milk, seems to do the trick just fine
Cottage cheese really doesn't taste bad, it's like fresh mozzarella. It's just...really wet and chunky mozzarella 🤢 blending it up into cheese sauce is a brilliant move
You really should've disclosed IN THE VIDEO that this is paid promotion for that blender. Not in the description where least of people watching will check.
Need to let those chicken thighs rest after seasoning for about 20 minutes. Gives the salt time to pull the spices into the meat. Keeps it juicy and flavorful.
Get my fat loss cookbook with 150+ recipes and free updates: payhip.com/b/8pPWQ
🍕 I just added a $0.48 Protein Pizza Bites recipe to my cookbook!
They’re low calorie, easy to meal prep, and SO cheap!
If you have my cookbook, download the latest update for free
This is Anna from Gevi marketing team. I am still waiting for your reply, can you check you mailbox? I'm not sure if my email went to spam or junk mail.
You are very entertaining. I enjoyed the video.
I work as a cook in a restaurant. A trick that I've learned to keep your sauce smooth and not as dry, is to add a small amount of the pasta water to the sauce. The water thins it out, while the starch from the pasta water acts as an emulsifier to hold the sauce together.
this whole video is just an advertisement for that blender lmao 😭
I ain't even mad at that because the recipe looks amazing, lol
@@StrawberryBlond21I made it tonight it’s fire lmao
Let my man get his bag, look at janky ass grandma stove he's got. I can relate
I am broke af but I know a good deal when I see one and I've been wanting your book so I did it. I used the card I hate using (the collectors call like 50 times a day if I miss a payment) but I did it. I signed up for the gym for yoga and swimming and im going into a deficit. 2025 is my year and i am taking back control!
Investing in your own health is the best investment you’ll ever make, I hope my book helps you and go crush it at the gym!
You got it. Let's reach the end of 2025 in a way better place than we are right now.
I’m down almost 20 lbs because of your cookbook! Thank you Rahul!
Woah heck yeah! Nice work! You’re crushing it
fake account 😭😭😭
@notreallyrice how did you get that 😂
Your accent's fabulous! "off", sauce", "toss" lol I love it!
Hahahaha 😭
Easy way I cook pasta (and I love Barilla Protein Plus!):
Put pasta and water to cover by 2”, in a pot. Bring to a boil. Stir. Cover and remove from heat (yes, you read that right). Stir and cover again after one min. Let the pasta sit, covered, for however long the box says to cook it normally.
I got most of this tip from America’s Test Kitchen. Dumping the pasta into the cold water came from my stepson, who didn’t know how to cook pasta.
Ok got it. Steps to check if pasta is done: throw it on the floor, wash it and try it
Exactly!
TopZ better be sponsoring my boy. I trust his recs.
They sponsored this vid! But the blender is so good, I used it in another non sponsored vid recently because of how much I like it. It’s nice cause it’s large, it can fit a lot
In the US there's a few brands that have lentil and chickpea pasta which are very high in protein and low in calories, unfortunately not here in Brazil
Fyi y'all don't need a topz blender to blend that sauce. Literally any blender will work.
Legit macros. Going to have to meal prep this alongside my pizzas.
Do it! I can’t wait, lmk what you think!
@@RahulKamat made it. Great filling dish to help hit your protein goal. I'm full.
I did manage to get mine higher due to ingredients substitutions. I'm at 78 g of protein for a serving.
Also, you mentioned it looked like Cajun chicken. Well being caged in myself, I actually made mine Cajun instead of Mexican.
@@Grayald what did you do to get it at 78?
@Unknown-Thief I haven't gone through and checked the protein on his specific ingredients, but I use the different brand of cream cheese, chicken tenders instead of thighs, and chickpea pasta. So it has to be those three things
There is a pasta called "Carba Nada" available in my local grocery stores. It's also available on Amazon. 16g protein, 24 net carbs per serving. 180 total calories.
I've watched for a long time now and i always wonder where you get the recipes, are these your own creation? If yes, respect! very talented.
My own creation but I love food and get inspiration from everywhere! Food I eat at restaurants, food I see online, blogs, etc! I have a notepad with 100+ recipe ideas I want to make videos for, just need the time to experiment and develop the recipes!
Dude, cottage cheese is DELICIOUS.
Side note, I'm of British Irish heritage, I'm pretty sure my ancestors ate nothing but cheese and potatoes.
this looks so yummy 🤤 definitely need to try !
"and blend the shit out of the cottage cheese" hahahaha bro ur killin me lol ❤️
can you used regular pasta instead of protein pasta?
Absolutely
yoo fellow EBHS alumni, good looks on the recipes, used a few - go bears
I've been making cottage cheese alfredo for a while and i actually like it better then regular alfredo but I've never tried it with the evaporated milk and adobo sauce. I just made this exact recipe and I would definitely make it again its 9.9/10 I just like it just a touch thicker, I might add a slice or two of fat free American cheese while i blend it to give it some thickness.
I posted that after I ate half the bowl and on second thought its the perfect consistency 10/10. I'm definitely going to eat this multiple times a week.
My sauce came out just a touch thinner then yours after rewatching the video maybe i will do a little less evaporated milk next time and just add 10g until its perfect consistency.
How do you make yours without the evaporated milk?
bro this looks amazing!!
Thank you my guy!
I made this today and it's so good!
Woohoo I’m glad you enjoyed!
You are the man!
My man!
Which is best creatine monohydrate?
Myprotein, muscle blaze, wellcore
Pls rply
Looks awesome! I’m gonna try this
I've tried to make cottage cheese alfredo before, but the sauce curdles when heated.
Hey Rahul! Any info on the drones over New Jersey?
Drones!? What drones?
@@RahulKamatits a mass hysteria goin on rn lol
Miss you Rahul, RIP
I’m right here!
great recipe as usual!. any thoughts on the drones in NJ?
I didn’t even know about it until today!
Im scared for the condensated milk, all we have is just pure sweetened condensated milk, aka, they added sugar.. for 100grams of condensated milk its 55grams of sugar.. Which is ALOT in my opinion
He used EVAPORATED milk, not sweetened condensed milk. They are two entirely different products and not interchangeable; as you said condensed milk has lots of sugar added.
@PoisonxAlchemist ah yes gotcha! Still, sadly hard to find in the EU 😣
@@TheGMUniverse I find it easily here in The Netherlands, maybe it's got a different name where you live
@@MrBubblebananas spill the beans, since I'm from the NL too 😂
@@TheGMUniverse I use koffiemelk, not sure if it's exactly the same. But in the description it says geevaporeerde melk, and I've used it in recipes that ask for evaporated milk, seems to do the trick just fine
I was making your crumbl cookie recipe the other day and i look outside and see one of those drones again. wtf is going on
I haven’t seen them!
bro why your gas stove looks like a laundry machine menu
Blend tofu and hot protein milk to get a lower calorie sauce with the same amount of protein.
Cottage cheese really doesn't taste bad, it's like fresh mozzarella. It's just...really wet and chunky mozzarella 🤢 blending it up into cheese sauce is a brilliant move
Step 1: Add protein powder
Step 2: Add creatine
Step 3: Add chicken alfredo
Is "stir stir stir" a reference?
Quel plaisir d’avoir une voix française 🥹🥹🥹❤❤❤
Someone needs to make a supercut of every time he says "saauce"
DO NOT REDEEM
Bruh is shy to massage the seasoning in
You really should've disclosed IN THE VIDEO that this is paid promotion for that blender. Not in the description where least of people watching will check.
Walmart chicken thigh??? I dont know if the difference between branded chicken vs walmart is worth or not
Yum! Love me some spicy pasta! 😋
Looks absolutely delicious, definitely trying this one.
Cottage cheese rocks man. So good. But yeah great for recipes too.
Are you from boston? You have a nice, thick accent, especially when you say "sawce" lol.
From new jersey!
@ 👍👍👍
Thanks for sharing.I will definitely make it.❤🌲👍🙂🇨🇮
Need to let those chicken thighs rest after seasoning for about 20 minutes. Gives the salt time to pull the spices into the meat. Keeps it juicy and flavorful.
RAHUL HAVE YOU SEEN THE DRONES IN JERSEY
I haven’t!
My man!
My man!
please talk about the drones over jersey thanks
Didn’t even know about it until I saw these comments
i literally was trying to make this last night and I see one of those drones again. What is going on in this country?
love this but everytime you say 'swuawce' i get the icks.
Bro I feel you, so do I
@@RahulKamat ugh i get goosebumps each time you say it but the meals look great man
GOAT GOAT GOAT
My man!
Your accent is so strong in this one 😂
Hahaha 😭
Big fan of your recipes but would be nice if you were more clear about doing a sponsored segment
That sauce would make a great chicken Alfredo pizza sauce
Cottage cheese is delicious as a vegetarian
sauce
I got diarhea from this, and Im not lactose intolerant 😂
Saaaaaaawse!
Just save the pasta water.
🎉🎉🎉❤❤❤
Twasss it in
Damn cutie
no views in 23 seconds bro fell off
in years to come people are gonna be studying this fall off
Swaus
14 views 2 monutes 😢😢😔😔
dude fell off so hard
bruh stick to curry. stop butchering Italian food
Have you always had this crazy Boston accent?
New jersey 😭
Where in Jersey? I lived in Morris County for 14 yrs (various locations). You can tell someone’s from (New) Jersey when they drop the New.
Hahaha that’s sick bro I’m from middlesex county
Bruh you better not be from Rutgers
I am 😭