 back to my channel so I am currently sitting on my table and I'm drinking a little bit of cold brew kind of taking a break about two weeks ago I put out a video that was a monthly food prep and you guys seem to really like that I know I enjoy that kind of inspiration because sometimes it's just nice to make up a month's worth of something and put it in the freezer and know that you can just grab it out and warm it up especially whenever they're really healthy options and you know that it's going to be a healthy meal for your family so pretty much what I think I've decided to do is actually do this about twice a month so roughly every two weeks and you know try to make something last you know if I'm making meatballs to put them in the freezer try to make it that it's enough for a month but obviously there's times that we would use something up before the month's over so I may end up making some things you know those every two weeks making them every time just depends on how fast we use up whatever I made the last time I just feel like having a designated day for meal prepping even if it's every other week just having one specific day where you're cooking all day you're making the mess at one time you're able to clean your kitchen up all at once just cuts down on a lot of work overall I actually started this video yesterday and never did an intro I just started out by making my yogurt and so many of you had asked for like more specific details on how I make my yogurt it's so easy like I bet it's like about five steps that you really need to make the yogurt and it's very very simple so I'm gonna be showing you that in this video and then I did some other things and I did some things this morning and now I'm about to go do some more things but I wanted to stop and actually make an intro for this so you guys aren't just starting in the middle of video if you're new here my name is Adeline and my husband and I have three little girls and we live in North Carolina and I do a lot of homemaking content and I'm a very do-it-yourself kind of person so I do a lot of home decor and motherhood tips and things like that just to hopefully inspire and motivate you so I'm almost finished with my cold brew and I may need to make another one because I still have a lot to get done yet today but I'm gonna go ahead and get this video started the last time I made yogurt in my pressure cooker so many of you asked for like a more detailed are you gonna help me okay a more detailed like description or instructions on how to do this it's so easy and I'm also gonna tell you kind of your alternate way to do it if you don't have a pressure cooker so basically the first thing you need to do is heat the milk up to 180 degrees so you will need something like this to tell you how hot it is no matter if it's in your pressure cooker or on the stove top so if you were doing on the stove top in a big pot you would just dump your milk in get it going and I'm gonna put the saute setting on my pressure cooker and get it up to 180 degrees careful don't dump it all the way in good job okay now get the other one open the lid while our milk is heating up what are we gonna do do you want to tell them yeah so today what did we do this morning you want to tell them what we did this morning yeah lots of local North Carolina strawberries here so we want to do some kind of shortbread type cupcakes to eat strawberries and shortcake so if you guys are new around here I'm very sugar conscious we don't eat a lot of sugar in our house so I find lots of alternatives and this is one of our favorite cake mixes it comes out so well they have a chocolate one as well and I'll link it below you can get it off of Amazon so Everly's gonna help me and we're gonna put these into silicone cupcakes so we just have little rounds that we can put eat strawberries on top of and eat it with milk right okay you help me out and we'll get it going so Everly and I just made a quick decision and what are we gonna add to the cake mix lemon oil we're gonna make it a lemon cake which I think will be really good with strawberries okay it's almost at 180 and I'm filling up a sink of ice water I just pull it out of here and you want to drop it down to a hundred and ten degrees whenever you are at this point and it's slowly dropping down to a hundred and ten degrees you'll see that there's kind of what they call a skin that gets created on top and you can just remove it it drops to a hundred and ten degrees you want to immediately pull it out of the ice water because you don't want it to drop any further than that and then you can put it back in your pressure cooker I will tell you in a second how to do it if you're just doing it in a pot and not in a pressure cooker so I did that and then I actually hit my yogurt setting here and just hit on and then it pretty much does the rest but one very important step that you need to do when you're making yogurt is you actually need yogurt from your last batch or you can buy yogurt if it's your first time around you just want to buy plain yogurt so you need about a fourth cup of it and then I take and ladle out a little bit of the milk to kind of bring that yogurt to temperature so we'll just put a little bit in a bowl here then you'll want to put the yogurt into the warm milk and I just kind of stir it into the milk before I dump it back in so basically though that yogurt has the cultures in it to culture the milk that you just cooked up so it's like your little starter so every time you make a batch you want to put aside about you know a fourth cup of yogurt just so that you have it for your next batch you'll dump it back in here it doesn't really matter if your pressure cooker is vented or unvented doesn't matter if your vent is open or closed I just put mine closed and then you just let it sit the eight hours on the yogurt setting and when the eight hours is up you will have an entire pressure cooker full of yogurt now I'm going to tell you what to do if you don't have a pressure cooker so you would put your pot in ice water once it hits a hundred and eighty degrees just like we did with this and then you'll pull it out as soon as it hits a hundred and ten and then you put the lid on your kettle and wrap it in a bath towel I know it sounds a little bit funny but wrap it in a bath towel and then you just stick it in your oven and that does a really good job I've made it that way before but that does a really great job at keeping the temperature where it needs to be and then again let it sit for you know eight to ten hours and check it and you should have yogurt that is perfect so you would do the same thing with mixing in your yogurt starter if you were doing in a kettle as well this kind of saves the whole mess of needing to wrap it up and keep it in a bath towel so it just keeps it the exact temperature it needs to be inside of here it's the next day and I just once the eight hours were up I actually didn't like it wasn't quite as thick as I wanted it to be so I left it go for another two hours in the pressure cooker you can kind of test it as you go but as you can see it's got a pretty good consistency my last batch was a little thicker than this but that's okay it can just be different every time so anyway so I will take out a little portion of this for my next batch and then here are the strawberries that were left from yesterday so I'm actually gonna throw those in this bowl and use my immersion blender and blend them up you could totally smash them up with a fork I just want them to be a little bit smoother and then I'm going to mix the yogurt in and then I'm gonna do my sweetener I think that it's better to mix the sweetener into the whole yogurt batch and then kind of taste as you go to see how much you want to add to it we're making now is a nut granola or more so a grain free granola so for the girls my biggest things I avoid is gluten and sugar and then for myself I obviously avoid gluten and sugar as well and then I also avoid a lot of dairy on my stomach just doesn't do well on it and one of the exceptions is grass fed butter that's something that I often seem to be okay with and so what we're gonna do is actually melt some peanut butter so this is a hundred percent peanut butter you can find it at Walmart and it's really really good you do have to stir it pretty well so I'm gonna do a fourth cup of peanut butter and a fourth cup of grass-fed butter in the microwave and kind of melt this down after about a minute in the microwave I just stirred this all together I put about two dropper fools of this vanilla stevia into it as well just to make it a little bit sweeter and then in here I have about two cups of shredded coconut two cups of slivered almonds a half cup of almond flour and then I would say roughly about a cup of roughly chopped pecans I just took my knife and chopped them up really well you want to have around five cups of whatever you're gonna put in here you could do any kinds of nuts and seeds and I am kind of winging this I have some idea I've made something like this before actually a few times but I'm trying a little bit different of an idea so you guys will see if it's a failure or success today this is something that I'm trying to get in the habit of making more regularly just because there's a lot of ways to hide little hidden things in these for my girls like vitamin C and things like that today I'm just doing a pretty simple recipe in fact a lot of times whenever I make gummies for them that's what we're making is gummies I actually make multiple flavors but today I'm just making one flavor so I get beef gelatin I actually get mine off of Amazon I will be sure to link up below and the molds are from Amazon I'll just link everything if you're interested in doing something like this so for every cup of hot water you have you want three tablespoons of gelatin beef gelatin has a lot of great health benefits and so it makes me really feel good that that's what the girls are eating so then today I'm also putting in some lemon essential oil and then I'm putting in a little bit of food coloring and I've gotten a lot of comments about me using food coloring and I know that not all of it is really great for you I'm actually looking to find a healthier alternative but most foods in the store already have food coloring and then they have sugar and then they have additives and then they have chemicals and just all of that kind of stuff so I feel good that they're eating a candy that doesn't have sugar in them and is a healthy gelatin option all of those things and yeah I might be putting some food coloring in but it's still better than a majority of the things that you would purchase at the store so all of that being said they're kids they want fun food and that's why I use food coloring now and then so I have two cups of water here so I'm gonna add six tablespoons of gelatin whisking as I go I love this little whisk for this purpose and then I'm going to add in some stevia and kind of taste it as I go also adding the lemon essential oil I'll kind of taste as I go once I feel like it tastes about right then I will put it into the molds and then I just throw mine in the freezer so they harden really fast if this part starts to gel up on you just pop it back in the microwave and you can kind of dissolve it again and then put ready for the next batch the granola is done and it smells and looks so the girls kept asking what smells so good and it smells like peanut butter in our house so delicious I can't wait to try a bowl of it you guys might remember in my last meal prep video I did a ton of freezer waffles and we actually still have some in the freezer chocolate chip ones were definitely the favorite of the girls and so that's the one I'll probably be remaking the next time I need to make them but today I'm going to make some mini muffins and I'm gonna be using a very similar method so when I made the waffles I actually used oatmeal and then I blended it with like eggs and other ingredients in my blender and made the waffle that way actually got the idea for this recipe off of Pinterest but then I did some of my own tweaking to it so I'll just tell you what I'm doing as I go along and we'll see how they turn out before we start the muffins the gummies are out and they are ready to be popped out so sometimes I forget about them a little bit too long and they get a little frosty on top it doesn't matter I just pop them out even if the frosty stays on them like that and just throw them in here and it quickly melts away and then you get gummies just like this so I'm gonna reload this before I start in on the muffins so I can keep this going here is everything I'm gonna put in the blender so it is two ripe bananas a cup of yogurt this is a sweetener called swerve you can get it at almost any grocery store but it's one-third cup of swerve you'll need two and a half cups of rolled oats two eggs one and a half teaspoons of baking powder and then half a teaspoon of baking soda and these are gonna get baked at 400 degrees for around like 18 to 20 minutes until they're completely baked through they are finished and these were a major score the girls are they each had one another begging for a second one and they are so good I have made quite a few like healthy style muffins trying to make them taste really good and to be quite honest I've kind of struggled with making really good muffins that have healthy ingredients and this one is so good this is by far the best recipe that I've ever made and I really think that the yogurt is what makes it taste so good it makes it just a great texture they're redense and super delicious so this will be an easy breakfast option for them in the morning and the next time I make these I probably will make a double batch the next thing I'm gonna prep is one of my favorite things and honestly I've been out of these for so long and I think about going to the freezer to grab one every couple days I'm like oh I need to make another batch of those so these are my cookie dough bites that are really healthy and they taste so good and I just keep them in the freezer and then whenever I want something sweet I just go ahead and grab some usually after dinner I'll have like one or two and it just kicks that craving but they're pretty healthy alright so you'll need a block of cream cheese if you're somebody that sensitive to dairy you may want to try out this cream cheese a lot of grocery stores carry it I actually get it at Target or Publix but it's Kite Hill cream cheese and it's made with almonds and then I have a stick of butter which is my grass-fed butter you'll need half a cup of peanut butter have a cup of stevia sweetened chocolate chip a third cup of swerve sweetener or you can just use sugar or you can use stevia whatever you want to use a teaspoon of vanilla a fourth teaspoon of salt you mix it all together and then I just use my cookie dough scoop and lay them out and put them in the freezer flash freeze them and then put them all into a container and put them back in the freezer and that's where I store them I am definitely exhausted and but all of it was so worth it because now I know I can go to the freezer and there's lots of frozen yogurt sticks and we've got some muffins that'll be quick for breakfast tomorrow morning and it just saves me so much extra effort for a majority of the time whenever I take these you know a couple days out of the months and do some ball cooking so if you guys like this style video please let me know in the comments don't forget to give this video a thumbs up and like I said any of the tools that I can I try to link below so that you guys can try out some of these things for yourself if you're new here I would love it if you joined my channel like I said I'm a mom of three and do a lot of home making and motherhood style content so if you are new here hit the subscribe button as always I hope you guys have a great day thank you so much for watching I'll see you in my next video