Imaginary Food Booth

Transcribing and/or showcasing recipes or food-related content

[shamebats]

[mealreminders]

[Image description: There are 7 images that are screen caps of tiktok user @/chris.irish.rd's video

Image 1: Reminders from a slightly angry dietitian

Image 2: Consuming soy is not going to lower your testosterone, but consistently underfueling will

Image 3: Just because the body CAN function with minimal carbohydrates doesn't mean it is "healthy" or preferred

Image 4: Your brain needs carbohydrates to understand Severance

Image 5: If you're hungry an hour after eating, there is a reason. You're allowed to eat again

Image 6: Food is personal and it can serve many purposes. You don't have to justify your eating

Image 7: You aren't supposed to weight the same as you did in high school or college /end ID]

[imaginary-food-booth]

Day 15 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Edited video transcription by @ imaginary-food-booth is under the cut

Kylie Sakaida, MS, RD: If you are not freezing your rice, this is your sign to start. I'm a dietician and welcome back to realistic nutrition tips. If you love having grains like rice and quinoa with your meals but it takes too long to cook, freeze them in portions and heat them up later. You might have heard that reheating rice is dangerous and can make you sick because of bacteria called Bacillus cereus which can cause vomiting and diarrhea, also popularly known as fried rice syndrome. But this has been blown way out of proportion. And I say this as someone who's obsessive about food safety, is ServSafe certified, took many food science courses, is Asian, and has thoroughly studied every single type of food poisoning since I used to be an extreme emetophobic and stuff like this used to keep me up at night. It's not the reheating of the rice that makes people sick, it's all about how it was stored beforehand. After you make something like rice just don't leave it out for too long at room temperature because that's what makes any food, not just rice, riskier to eat because bacteria can grow more rapidly at those temperatures. All you have to do is cool your rice and portion it out. I'm using these 1 cup silicone molds so portions are easier to manage. Then I just freeze them. I'll do this for my leftover rice so I don't waste food and so I don't have to cook rice every time I want to eat it. I'll just add it to my rice container and whenever I want rice, I'll just pop it in the microwave.

[Kylie takes a chopstick full of reheated rice.]

Kylie: Mm. Freeze your rice.

[Kylie takes a chopstick full of tofu.]

End of transcription

[spaceshipsandpurpledrank]

[cloverhighfive]

Sauce :

2 Tbsp soy sauce 1 Tbsp dark soy sauce 1 Tbsp shaoxing wine 1 Tbsp sesame oil 1 inch grated ginger 1 minced garlic clove 1/2 Tbsp sugar

you're welcome.

Bonus tip : you can add an egg (or more) to make hard boiled eggs at the same time (to eat now or later)

Bonus tip #2 : you can cook half rice, half quinoa/small green lentils (takes the same time)

[ineffectualdemon]

I'm making this right now (rice cooker is on) with frozen veg because that's what I had, don't know if it will work but holy shit it smells amazing

[lostbetweenthenotes]

Recipe (from her instagram):

Rinse 1 cup of short grain rice until it runs clear and add 1 cup of water

Add 1/2 cup diced carrots, 2 sliced baby bok choy, 1/2 cup frozen edamame, 1/2 block of diced firm tofu

Mix together 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, 1 inch grated ginger, 1 minced garlic clove, and 1/2 tbsp sugar

Drizzle over food

Cover with lid and turn on rice cooker

Once cooked, mix everything together

[imaginary-food-booth]

Day 13 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Edited video transcription by @ imaginary-food-booth is under the cut

Kylie: If you like salads but hate preparing them this video is for you.

[Kylie chops lettuce in the veggie chopper.]

Kylie: I'm a dietitian and welcome back to realistic nutrition tips. Instead of taking the time to chop everything individually just add everything to a veggie chopper.

[Kylie chops some more lettuce in the veggie chopper.]

Kylie: And don't empty it along the way just make your entire salad in here. This video will have an easy chopped salad without the mess and 5energy of preparing it.

[Kylie chops some cucumber in the veggie chopper.]

Kylie: There's this girl on here that's been doing this and I think it's an excellent tip for people with ADHD, people with chronic illness, and people who just don't like to chop things or wash dishes.

[Kylie chops some cherry tomatoes in the veggie chopper.]

Kylie: I've had my veggie chopper for more than two years and this really helps me get in more vegetables.

[Kylie chops some baby carrots in the veggie chopper.]

Kylie: Like having my whole salad in here is just so helpful. Also salad just hits different when it's chopped, I don't make the rules.

[Kylie chops half an avocado in veggie chopper.]

Kylie: Also gonna add some grilled chicken because it chops that too and also I want some protein.

[Kylie chops some grilled chicken in the veggie chopper.]

Kylie: After you're done add your toppings. I'm adding some feta, some sunflower seeds, and my dressing. Now I'm just gonna put this [lid] back on and give this a shake.

[NOW SHAKE IT UP!]

Kylie: And now you have an easy chopped salad. Such a quick salad and so easy to prepare.

[Kylie takes a forkful of her chopped salad.]

Kylie: Mm.

End of transcription

Pinned Comment by Kylie Sakaida, MS, RD (@/NutritionByKylie):

Just saw all your comments about a link to the veggie chopper! This is the exact one I used: https://www.amazon.com/dp/B0764HS4SL?linkCode=ssc&tag=onamznutri057-20&creativeASIN=B0764HS4SL&asc_item-id=amzn1.ideas.2S8TFZQSMDYL3&ref_=aip_sf_list_spv_ons_mixed_d_asin If you're having a hard time copy+pasting the link, you can go to my Amazon storefront (amazon.com/shop/nutritionbykylie) and it's the first product under "Kitchen")! Hope this helps!

[inter-volve]

Source

[ichiharakazu]

Written recipe from her tiktok

Sponge:

1 tbsp fast action dry yeast

2 tbsp white granulated sugar

1 cup warm water

1 cup (125 g) plain flour

Dough:

1 1/2 cups (188 g) plain flour

2 tsp salt

1/3 cup olive oil

Cheese mixture

3 cups grated mozzarella

1 1/4 cups feta cheese

Handful freshly chopped parsley

Garlic butter

4 tbsp unsalted butter

1/2 tbsp garlic powder

1/4 tsp salt

Egg wash

1 egg (beaten)

Crust:

Handful grated mozzarella

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

10. Add egg wash to the crust; add garlic butter followed by the cheese mixture and bake in the oven for 20 minutes at 200 degrees celsius; ENJOYY.

[furryprovocateur]

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[autumnday19]

Need it to be easier?

baby carrots (good dipped in ranch)

Celery sticks (add some peanut butter or cream cheese for extra flavor and protein)

Broccoli (good with ranch, cheese, or salt/pepper/butter)

Canned peas (you can microwave in a microwave-safe bowl. Good with salt/pepper/butter)

Bell peppers (cut into strips, good with cream cheese)

Canned green beans (can be microwaved in microwave-safe bowl. Good with salt/pepper/butter)

Hummus (good with crackers or tortilla chips)

Salsa (good with tortilla chips)

Guacamole (good with tortilla chips)

Need it in something?

Can't see it:

Hummus

salsa

Guacamole

Can see but disguised flavor (can usually be found store bought or done at home and use different veggies):

Dressed up ramen - just toss in some random veggies in ramen of your choice. Pretty much everything I've tried goes fine with it.

Chicken pot pie

Vegetable soup (with so many together it's hard to taste any specific one!)

Chicken noodle soup

Sweet and sour pork (haven't tried it but chicken should be fine in place of pork)

Texture problems:

Need it soft:

Hummus

Salsa

Guacamole

Cooked carrots

Avocados

Beans (personally I prefer black beans and canned baked beans)

Peas (make sure to cook well, great value brand has the softest peas I've tried)

Cooked broccoli (note: it does smell bad while cooking)

Cooked asparagus (note: also smells bad while cooking)

Cooked zucchini and squash (good together but can be eaten separate)

You can also puree most vegetables and eat with a spoon or use them as a dip

Needs to be crunchy:

Raw carrots

Raw celery

Raw bell peppers

Salad (remember you can put whatever you want in it! Even if that means no lettuce)

Most veggies are okay raw, and are usually very crunchy

Veggies google says stay crunchy after lightly cooking:

Snap peas

Brussel sprouts

Cabbage

Water chestnut

Bamboo shoots

Broad texture tips:

You can change textures by eating raw, cooking, chopping, pureeing, etc

You can separate different textures to use in different ways (ie using broccoli tops in a soup and eating the bottoms raw)

It also really helps to think about why you dislike a vegetable. I found that I am scared of green foods so I like to use those veggies for ingredients in things they are well hidden for. I've also learned that watching something while eating helps because then I'm not looking at the gross green things. When possible, I also like to get help hiding it (ie using cream of celery soup in my chicken and dumplings).

[lierdumoa]

Remember that vegetables are important because they contain nutrients that other foods don’t contain. NOT because they are low calorie.

Eating vegetables slathered in pork fat is always better than not eating vegetables. In fact fat will help you absorb the nutrients. Get those nutrients in your body by any means necessary.

[ruffboi-mags]

Also if you're of the opinion that Celery is nutritionally worth nothing: I feel you, I've been there. But what you're actually thinking of is how when Weight Watchers switched over to their points system, celery was literally pointless. You could eat as much celery as you wanted!

it does have value tho. That sort of point counting and so on was based on calories, not nutrition. Celery is actually full of vitamins! It's got potassium and Vitamin A and folate! So go, be free, and eat celery!

[bane-of-technology]

You can always add frozen spinach to fruit smoothies as well! In moderation, you won't even see or taste them.

[arorea]

me being a picky vegetarian is probably the worst possible combo, but once I found out I can make spinach salads with just a massive bowl of spinach drowned in chipotle ranch with croutons, onions, tomatoes, cuccumber and avocado on top its been exponentially easier lmao

[claudiagray]

Learning about roasting vegetables completely changed my diet. If you take pretty much any vegetable--broccoli, cauliflower, peppers, tomatoes (technically a fruit but GET REAL), mushrooms, asparagus, eggplant, zucchini, squash, etc.--toss it in olive oil and your favorite seasonings (anything goes here! You can look up suggested spice blends, but I've used steak rub, lemon pepper, Tony Chachere's, even Everything Bagel seasoning), put that on a sheet pan in an oven preheated (to 400 degrees for faster-cooking veggies like zucchini and squash, 425 for sturdier stuff like broccoli) and let it go for about 20-25 minutes, depending on personal preference. You might squeeze a slice of lemon over it at serving. It is going to taste SO INCREDIBLY GOOD. I was realizing the other day that roasted broccoli is one of my absolute favorite things to eat, something that 25-year-old me would have goggled at.

The above suggestion about soups is also great. Besides a regular old vegetable soup, you can also consider minestrone, blended/pureed soups like carrot and ginger, adding veggies to a ramen recipe, etc.

This stuff is not only good for you, not only delicious when prepared well, but also generally fairly inexpensive as foodstuffs go. Frozen veggies generally hold up extremely well.

[imaginary-food-booth]

Day 12 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: Confession: If you're like me and struggle with putting dinner together every night, get one of these [microwave steamers]. I'm a dietician and welcome back to another episode of Realistic Nutrition Tips. Today we're gonna be making a delicious meal in 5 minutes. And we're gonna do it by steaming fish and veggies in the microwave. This is gonna feel weird if you never done this before. And before you say, "Why don't you just use the oven or stove?", if you're a college student living in a dorm, chronically ill, have no stove or oven, have executive dysfunction, or maybe you're just overwhelmed by recipes with a lot of steps. Cooking food in [the] microwave can be the most convenient and quickest way to get food on your table. So after you salt and pepper your fish and cut some slits into it, stir together a little bit of olive oil, minced garlic, Italian herbs, lemon juice, and paprika. And brush it on your salmon. You can add a little olive oil and then season your asparagus with whatever. All you have to do now is cover this and pop it in the microwave for *3-4 minutes. The asparagus only takes half the time so you could just pop it in halfway. But after a few minutes, you'll have fully cooked salmon and veggies. I also heated up frozen brown rice to complete my meal, but this is the final meal. Just remember that your meal don't have to be fancy in order to be nutritious.

[Kylie eats a forkful of her meal.]

Kylie: That's so good, so quick, and so delicious.

End of transcription

[imaginary-food-booth]

Day 11 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: Confession: The idea of cooking a whole meal from scratch every night is so overwhelming. So this what I do to make busy weeks easier. I'm a dietician and welcome back to my series, Realistic Nutrition Tips. Today we're making a dump and go meal. So basically you just dump everything in a freezer bag, freeze it, thaw it, and then just dump it in the slow cooker when you want a meal. And before someone says, "how does this make things easier if you're already cooking?", when you have kids, or a busy life, or a chronic illness, executive dysfunction, the best thing you can do to set yourself up for success is to prepare ahead of time when you do have the capacity to take on extra tasks. So today I'm gonna make my lazy beef and broccoli kind of meal? I added boneless chuck roast, [1 cup] soy sauce, [2 cups] beef broth, [4 minced] garlic cloves, [1 tbsp] grated ginger, [2 tbsp] sesame oil, [and 1/2 cup] brown sugar. I'm just gonna kind of mix this around. Add some veggies, I chose broccoli. You can do frozen or fresh whatever is more accessible to you, and that's it. You can also write instructions if you want to make it easier for your future self to remember, but all I have to do is thaw this overnight and then throw it in my slow cooker on high for 4 hours and then enjoy with rice. Easy.

[Text in front of her states "Follow for more".]

End of transcription

Pinned Comment by Kylie Sakaida, MS, RD (@/NutritionByKylie):

Meal prep but instead of getting icked out by a 3 day old meal in your fridge, you have a fresh, hot meal on a busy day with minimal work involved ☺️ This tip can be helpful for so many people! Whether you have limited time, mobility, energy, or money, freezer “dump” meals can be lifesavers on a busy week Note: If you have the extra energy/time, you can wait to add in your broccoli and a cornstarch slurry (mixed together 1/4 c cornstarch + 1/2 c water) 30 min before the slow cooker is done so your broccoli is greener/crisper and so your sauce is thicker!

[imaginary-food-booth]

Day 10 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: As most of us know, I have ADHD and this is my simple trick for getting more veggies throughout the week. I'm a dietician and welcome back to episode 10 of realistic nutrition tips. Make a veggie tray that you can easily snack on throughout the week. So let me show you what I'm gonna put in my weekly veggie tray this week. This week I'm having carrots, cucumber, bell peppers, celery, and tomatoes. And for the dip I made my favorite cottage cheese dip for more protein. I will not stop talking about this dip because even if it had no nutritional value, I would still be eating this dip by the spoonful. I know it looks big but this fits in the fridge. And if you wanna grab something, it's just so easy to snack on and the fiber and protein from this will keep you satisfied. This doesn't have to be every snack of course, but it lowers the activation energy needed if you just want something easy and nutritious.

[Text in front of her states "Follow for more".]

End of transcription

Pinned Comment by Kylie Sakaida, MS, RD (@/NutritionByKylie):

Cottage cheese dip recipe: Blend 1 cup cottage cheese, 1 minced garlic clove, 2 basil leaves, 1 tsp dill, 1 tsp oregano, and black pepper in a blender or food processor!

[imaginary-food-booth]

Day 9 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: This is one of my favorite meal prep tools. I'm a dietician and this is episode 9 of realistic nutrition tips. Instead of freezing your soup in larger batches, it can be easier to pour them into these portioned 1 cup silicon molds

[Text above her states "(This is NOT sponsored)".]

Kylie: so you can easily pop them out and heat them up for a convenient meal when you are too lazy to cook. It's honestly so much easier than freezing them in bags or plastic containers which makes me much more likely to use them. You can use them for leftovers, mini loaves, sauces, and many other foods.

[Text in front of her states "Follow for more".]

End of transcription

Pinned Comment by Kylie Sakaida, MS, RD (@/NutritionByKylie):

There are days when making an entire meal seems overwhelming so I default to the most convenient option: frozen food. Though I’ve froze soups in plastic bags and plastic containers before, I find it much easier to simply pop out an individually-portioned “soup cube” to microwave or heat on the stovetop.

Before you ask, this is NOT sponsored (I just really like the product)! They’re BPA free, dishwasher safe, and oven safe (not the lid) up to 415˚F. I linked them in my Amazon storefront if you wanted try them out!

[imaginary-food-booth]

Day 8 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: I'm a dietician and this is episode 8 of realistic nutrition tips. Instead of buying fresh produce and having it go bad before you finish it, let me show you how to cook some frozen veggies. Today I'm going to specifically show you how to cook frozen green beans. Add your frozen green beans and a little water to a pan over medium high heat. Cook for a few minutes or until the water is gone and the green beans aren't frozen anymore. Add a little oil to the pan, some garlic and season with salt and pepper. They're cheaper and they're just as, if not more nutritious than fresh green beans.

[Kylie eats her green beans dish with chopsticks. The beans crunch in her mouth as she nods with a smile at the camera.]

End of transcription

[imaginary-food-booth]

Day 7 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: I'm a dietician and this is episode 7 of realistic nutrition tips you can start today, and this is specifically for all my pasta lovers out there who hate doing dishes. If you're making pasta and want to include a veggie in your meal, add it to your pasta while it's still boiling. Since I'm using broccoli, I'm just gonna add it around 3 minutes before my pasta is done. After I save some pasta water and drain this I just made the rest of my meal in the same pot. This way it'll be easier for me to get veggies in and it saves me time and the extra effort of having to wash another dish.

[Kylie takes a forkful of pasta and eats.]

Kylie: Mm.

[Text in front of her states "Follow for more".]

End of transcription

[imaginary-food-booth]

Day 6 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: I'm a dietician and this is episode 6 of realistic nutrition tips you can start today. If you want to increase your protein intake, add bone broth to your rice or quinoa when cooking. One cup of bone broth has 10g of protein. This way your rice will be super flavorful and high in protein.

[Kylie gently blows on a forkful of rice before eating it.]

[Text in front of her states "Follow for more".]

End of transcription

[imaginary-food-booth]

Day 5 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of video transcription by @/imaginary-food-booth is under the cut

Kylie: I'm a dietician and this is day 5 of realistic nutrition tips. And this is more related to cooking because sometimes the key to good nutrition is taking steps to learn how to make home cooking more manageable. So whenever you're preparing vegetables keep a mini garbage can or bowl next to you. This is mine.

[Kylie shows a small white plastic garbage can to the camera by holding the garbage can by its handle.]

Kylie: It opens really easily and I use a biodegradable bag.

[Kylie opens the garbage can to the camera to reveal the light greenish-blue plastic bag inside before going back to shaving carrots.]

Kylie: I know it sounds unnecessary but it ca be the difference between taking a long time to clean up after cooking and saving some time by just emptying a little garbage can or bowl after you've prepped everything. If you have a biodegradable bag, you can compost the scraps or you can save the scraps and make a nutritious broth.

[Text above her states "Rachel Ray also popularized this kitchen trick in the 2000s".]

Kylie: My parents have been doing this for as long as I can remember

[Text above her states "It also saves you steps from running back and forth to your (actual) garbage can!!".]

Kylie: and it helps me cooking a little easier because then you won't have to clean up as much afterwards. Try it out. I promise it's worth it.

End of transcription

Here is a comment thread that I think is helpful.

Comment from @/runyuanchen6286 that is ❤️ by Kylie Sakaida, MS, RD (@/NutritionByKylie): Yas i do this too! A side note tho, biodegradable and compostable are actually not the same thing, the word “compostable” is regulated but “biodegradable” is not, so if you buy biodegradable bags, u may not be able to treat them like compost and end up creating more wastes (e.g. bury them in ur backyard, send them to local composter, etc.)

Comment by @/alim.9801: Thank you for the info!! I have a patio finally and I want to try composting but if I didn't see this I probably would have been in trouble lol

Comment by @/corylcreates: Also: Some compostable products are only compostable in municipal/city/large-scale compost too (like the kind I get) compared to backyard/small-scale composting.

End of comment thread.

[imaginary-food-booth]

Day 4 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of video transcription by @/imaginary-food-booth is under the cut

Kylie: I'm a dietician and this is day 4 of realistic nutrition tips. If you're like me, the sheer idea of gathering ingredients for smoothies in the morning to make a smoothie can sometimes be overwhelming. So I like to make it easier for my future self by doing this. It's as simple as portioning out your ingredients to freezer friendly containers. I'm adding frozen blueberries, strawberries, bananas, almond butter, and spinach. All you have to do is store them and when you're ready, add your protein like Greek yogurt and/or liquid, blend, and you have your smoothie. It only takes a few minutes to prep each week but it goes a long way on those lazy mornings.

[Text in front of her states "Follow for more".]

End of transcription

Pinned by Kylie Sakaida, MS, RD (@/NutritionByKylie): I linked the containers I used in my Amazon storefront for those interested! They're 32 oz and dishwasher safe, microwave safe, stackable, and reusable!

Comment by @/omghi95: Where is the storefront link? I don't see it in the description. Also can you store the containers in the freezer and freeze the spinach?

Reply by @/NutritionByKylie: https://www.amazon.com/shop/nutritionbykylie And yes!

End of comment thread. For those that are wondering, it may be the one called "Elegant Disposables (32 Ounce 10 Pack) Clear Twist cap Containers With Screw on Lids Twist Top Food Storage Freezer Containers".

However you don't have to buy this specific brand and/or buy from Amazon, you can also buy and/or use any freezer containers near you.

[imaginary-food-booth]

Day 3 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: I'm a dietician and this is day 3 of realistic nutrition tips. If you can't stand cooking and the idea of cooking vegetables stresses you out, get one of these. It's a microwave steamer and it's gonna make your life so much easier. All you have to do is put water in this [bottom green ] compartment, put this [middle green hole-covered lid] on top, and then put your veggies on top.

[Kylie distributes the broccoli pieces evenly.]

Kylie: All I have to do now is close the [clear] lid and put this in the microwave. Cooking time will vary depending on the thickness of the food that you're cooking but this should take around 3 minutes.

[Kylie places the microwave steamer in the microwave and closes the door. Time-skips to Kylie opening the microwave door.]

Kylie: Okay it's been 3 minutes.

[Kylie opens the top lid to reveal steaming broccoli. Kylie looks into the camera which zooms in on her looking gleefully with an agape smile. Time-skips to an un-zoomed Kylie eating a piece of broccoli with a silver fork.]

Kylie: Perfectly steamed broccoli. You can literally do this for all kinds of vegetables and it's so much easier and quicker, especially if you just want to get vegetables on the table.

End of transcription

[imaginary-food-booth]

Day 2 of realistic nutrition tips you can start today

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of video transcription by @/imaginary-food-booth is under the cut

[Text in front of her states "Day 2 of realistic nutrition tips you can start today".]

Kylie: I'm a dietician and this is day 2 of realistic nutrition tips that you can actually start today. I'm about to tell you one of my biggest tips. Focus on adding not subtracting. Instead of saying that bagels have carbs and that we should avoid them, let's ask ourselves, "What can we add to them?"

We're missing protein so let's add pesto eggs. Protein's gonna keep me full and it makes up hormones and many important enzymes. So now we're missing fiber so let's add some arugula. Fiber helps control blood sugar levels and can lower risk of certain cancers and cardiovascular events. Now let's make the meal tasty for ourselves. For me I'm gonna add some cheese and hot sauce to bring it all together. As I've said before we can still have carbs but perhaps as part of a larger meal that will help us stay energized and nourished.

[Text in front of her states "Follow for more".]

End of transcription