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Transcript
00:00We test the season again when we remind ourselves that you never know when life is gonna kick
00:12you in the crotch, give you a wedgie and spit on your face.
00:14To prepare for our defeat, let's learn together and test out some more of the struggle meals
00:19you guys been sending me over the past few months.
00:21Because tide might be high, but we're holding on.
00:30Okay our first anonymous submission calls it the college experience.
00:34So I assume it's pretty horny, insecure, and dehydrated.
00:38But it seemed like a good start cuz the first step involves making ramen.
00:41I'm not gonna use shin ramen though, I'm gonna upgrade it to indomie.
00:44As I told you guys in the last video, I've never been to Indonesia, but my mentality
00:48grew up in the streets of Jakarta.
00:55We'll prepare some large tortilla, and why is this dry like the back of my hand?
01:01I think I forgot to seal it up after using it last time, so it's no longer moist critical.
01:06Even penguins in the arctic will have zero tolerance towards it, it's pretty much a cooking
01:11white flag waved by my friend Charlie.
01:13Another component of this dish is chicken patty, I don't know what chicken patties are,
01:18but I'm gonna replace it with more realistic college food chicken nuggets.
01:21While it's air frying, we're gonna cut up some string cheese.
01:23I don't understand why would a dairy company name itself after a vaccine.
01:27We're not really warming this up, so I guess maybe shredding it would be better.
01:30Making the indomie, as usual, I feel like we've been making a lot of these lately.
01:34We put it on top of the cheese, and the nuggets, fresh out of the air fryer.
01:37Let me know in the comments if I'm qualified to work at Chipotle.
01:41We're just gonna put a third piece on top, roll it up, and just sear it in the pan like
01:51that.
01:57I'm pretty surprised that it held it's shape, it looks like the inside of a caterpillar.
02:00So let's give it a taste and rate it on 13.
02:05I mean obviously it's fire, but I'd like to know where you went to college that you called
02:09this a struggle meal.
02:10If I had access to these luxurious items back in college, I wouldn't have finished with
02:14such a low GPA.
02:16For that, I have to give it a 7 out of 10.
02:18Sarah, from the sweet home of Alabama, told us that her recipe is just mine, but 10 times
02:23better.
02:25And it's gonna be like a fried potato dish.
02:27With a boiled potato, as usual, gonna peel the skin back to have fun.
02:31Adding two teaspoons of cornstarch, some mozzarella, and Tuscan garlic.
02:35I don't have that, so I'm adding some good ol' American garlic.
02:39Salt, pepper, and Old Bay seasoning.
02:41Mash it up with a lickma fork.
02:44Taking the mixture, we'll be rolling, rolling, rolling.
02:46Got me stargazing.
02:47Coat everything into panko, and we're ready to fry it up.
02:55Probably should've shallow fried it, I feel like I'm wasting a lot of oil over here.
02:58We fry it at 350 for 2-3 minutes on each side.
03:00I know exactly which recipe Sarah is referring to here.
03:03It's the potato pillow thing from Ms. Sher and Ms. Hut.
03:06Whether or not it's better than that, we're gonna have to give it a taste to find out.
03:14Alright.
03:15You win, Sarah.
03:16This is a little bit better than the potato pillow thing, because without the panko, in
03:19the beginning of the frying process, everything sticks to each other and the bottom of the
03:23pan.
03:24The breading not only prevents that, but also adds that additional layer of super crisp.
03:28Like the image quality of my new camera.
03:31Yes sir.
03:32Hello.
03:33Daddy canoe.
03:34Daddy canoe.
03:35Never in my life have I needed something so much and never known until I received it.
03:42While Zachary from Minnesota wants to share a soup recipe.
03:46Whenever I see a soup recipe in a struggle meal category, I just know I'm about to throw
03:50a bunch of stuff in the pot and cover it with water.
03:52Start in a large pot and go with some butter.
03:54Zachary wants me to stroke my sausage until it comes to a brown color.
03:59Then some diced onions, saute everything together, and we'll add a can of tomato soup.
04:03While you guys better call me Andy Warhol, because I too use this soup for money and
04:08call it creativity.
04:09Using the can as a measurement, I'm going to pour in 3.5 times of water.
04:13After grabbing them from my bedroom, I'm going to put in one large carrot and one large
04:17zucchini.
04:18Some parsley, basil, we'll just bring it to a simmer for two hours.
04:21That seems a little unnecessarily long.
04:24Fifteen minutes before, we're supposed to add tortellinis.
04:26I have these lobster ravioli over here from the day I went insane at Costco.
04:31The expiration date is a month ago, so wish me luck, right?
04:34The soup is done a while ago, so we're just cooking the raviolis.
04:37Finally, topping it with some cheese.
04:39Is it me, or is this looking too aesthetic to be in a struggle meal video?
04:46The way I feel about this dish is how we took nice, fresh ingredients and presented them
04:51in the most struggle way possible.
04:53Out of these ingredients, sausage, carrot, zucchini, I'll put in my body regularly,
04:57in a non-struggle way.
04:58But here, I just feel like we're making ourselves struggle on purpose.
05:04I want to introduce you guys to the Radioactive Chicken and the Lick My Gang.
05:08Two levels of membership as a way to support this channel and me.
05:11You can hatch from an egg to a true radioactive chicken.
05:15Members only vlogs, commentary, and prioritizing your recipe submissions.
05:19But overall, I just think it's a great place for us to engage with each other more.
05:23For example, I'll be asking for input for the next merch line.
05:26Our regular content won't be affected, no need to worry.
05:28I genuinely appreciate everybody's support.
05:34So Cece from LA is introducing us to her eggplant and ground pork recipe.
05:38Again, doesn't sound that struggle, but whatever.
05:41She made these measurements up cause she doesn't measure, so I ain't gonna measure either.
05:45In terms of the Japanese and Chinese eggplant, there's none in my grocery store, so I'm
05:49gonna have to settle with goofy shoe-sized eggplant.
05:51I guess we're just having a showdown of ingredients from my bedroom.
05:54Judging from the ingredients list, I suspect that this is gonna be a low-budget eggplant
05:58in garlic sauce.
05:59This is probably my favorite vegetable dish.
06:01Like a good start to any story, we're gonna oil up our eggplant just to give it some color
06:05and there's also a lot of moisture in there we're gonna fry off.
06:08High heat the whole time.
06:09And in terms of the meat, I don't really eat pork that much, so I wouldn't know what to
06:12do with a pack of ground pork.
06:14So like any situations in which I'm uncertain, I'm just gonna keep stroking the sausage and
06:18hope for the best.
06:19We'll stir that in together and pour in the remaining liquid ingredients, which is some
06:22wine, soy sauce, dark soy sauce, and sugar.
06:25You already know what's up.
06:26We'll put on a lid and simmer till the eggplants are mushy.
06:29And as an ending remark, she said, oh, don't worry on the appearance, it should look like
06:33a pot of hot shit.
06:34Okay, Cece, no need to get graphic here.
06:39It totally does not, by the way, and it smells kind of good, so let's give it a taste and
06:42rate it on 13.
06:46I never expected eggplant and sausage to go hand-in-hand, surprisingly, but it's a great
06:51foundation to take on additional flavors.
06:53It might be a little bit too salty with the spicy Italian soy sauces.
06:56Overall, the steps are pretty simple.
06:58I'll give it an 8 out of 10.
06:59You guys are getting a little fancy on me to keep in theme of the video.
07:03The next recipe is gonna involve straight up flour and beans.
07:06Lauren is American Puerto Rican, so basically American twice.
07:09With two part flour, one part water, we're gonna form it into little dough logs and immediately
07:13drop it into boiling water.
07:15We're gonna boil it for 20 minutes.
07:16In a separate pot, we're gonna start sautéing some onion and butter, as well as some cilantro,
07:21Old Bay, and beans.
07:23We'll add back in the dough from earlier.
07:25You know, Lauren said if it looks disturbing, I'm doing it right.
07:29I'm just glad this dough is not brown.
07:32Once we sauté everything together, it's thickening up a little bit.
07:35Oh boy.
07:36Let's give it a taste and rate it on 13.
07:39I totally get where this dish is trying to go, but the dough is not cooked at all.
07:42Probably my fault, though.
07:43This dish definitely is a true struggle meal, cause you're just trying to get flour into
07:47your system using minimal ingredients.
07:49Sautéed garlic onion definitely carrying, but the flour log is making me depressed,
07:53so 4 out of 10.
07:55Back at it again with the garlic onion sautéed in butter, the secret foundation to flavor
07:59and aroma of this episode.
08:01So Riv from Flint, Michigan specified that we have to use the Randall's Great Northern
08:06Beans in the liquid.
08:08At first I didn't know what it was, so I looked it up.
08:12Sometimes you shouldn't really research into your food.
08:14I'm just gonna use these white beans from Goya, the transparent, slimy liquid is kind
08:19of putting me off a little bit.
08:20Bring everything to a simmer or drop in our cocktail weenies.
08:23Only in this situation, the bigger the better.
08:25Put on a lid and simmer for 10 minutes.
08:27Now this is what I'm talking about, looking like a proper struggle meal.
08:31Straight up hot dog and stewed bean together, looking so awkward that it's kind of photogenic.
08:36I'm gonna first taste the bean, subsequently I'm gonna gobble the glizzy.
08:49The flavors are oddly comforting, the soup got a little creamy, and the hot dogs are
08:53really soft.
08:54So overall, very nice on the throat, giving it an 8.3 out of 10.
08:58You know the moment I saw that Gino is from SoCal, I suspect there's something fake
09:03Japanese coming.
09:04What I like about the dish is that we're cooking an egg, but we don't need the stove.
09:08We're gonna mix egg with soy sauce and microwave for a minute.
09:11Open a water-based can of tuna, you can slurp the tuna juice if you want.
09:15Unfortunately I ran out of I Give a Second Chance to Kewpie Mayo so I'm using the regular
09:19one.
09:20This is what the egg mixture looks like after being in the microwave, it actually looks
09:22like we fried it on a pan.
09:24And this is what Gino calls the poor man's bim bim bop.
09:26I have a feeling the bim bim bop was originally more of a lower end dish, but I guess one
09:32of the themes on this channel is how low we can go in a cuisine.
09:36You know something doesn't feel right here.
09:41Much better, it's ready to be tasted.
09:43While I love canned tuna, I eat it on a regular basis so I might be a little biased, but the
09:49egg is such a nice addition to the dish.
09:52It makes it taste way fancier than it actually is.
09:54For that I'm gonna have to give it an 8.8.
09:57Next stop, Masio from the US.
09:59It's a blueberry dessert recipe.
10:01All we need is frozen blueberries, milk, and french vanilla coffee creamer.
10:07I guess we just pour everything into the blueberries and like the end result is gonna be ice cream
10:12like texture due to the milk and creamer freezing.
10:15Wait so the milk and the creamer will just freeze on it's own?
10:18Are we on drugs bro?
10:19I'm a master of thermodynamics, I don't think that's how it works.
10:31Bro it happened in front of my naked eye, this is some witchcraft voodoo magic going
10:44on here.
10:45I can't believe it actually turned into ice cream.
10:48Oh man it tastes really good too.
10:52This is so mind blowing, such a good summer hack.
10:54If you're home and have no ice cream in the freezer, you can just take your mom's frozen
10:58fruit and the milk that your dad never came back with and make an ice cream as a sign
11:03of your independence.
11:04You guys are actually so smart, I always assumed that most of you watching this channel are
11:08stupid because I'm super stupid, but I guess some of you are actual geniuses so 9.3 out
11:13of 10.
11:14We're finally moving away from the USA and going all the way to Canada.
11:24Sophia calls it the sad man's kasha, food for your horse.
11:28Again confirming my previously articulated conspiracy theory that the ruling class convinced
11:34us to eat horse food.
11:36But anyways we're gonna mix steel cut oats with bully beef, I don't know what bully beef
11:40is, I've had beef and been bullied a lot, but I have butter though.
11:44Cooking the oatmeal as usual I'm using shredded spam instead of bully beef, don't ask me why
11:48I have it I'll explain later.
11:50Not so much beef but they're bullied alright, and a couple tablespoons of butter.
11:53I don't think I'm gonna salt it because I feel like the spam is already carrying on the
11:57sodium front.
11:58Once it's all cooked, thick like this, we'll give it a taste.
12:02It's surprisingly nice, tastes like a savory porridge or a congee I guess.
12:068.5.
12:07The next recipe as you would've already guessed is a sweet one.
12:10They call it the Canadian glizzy, being the glizzy goblin monster that I am, I have to
12:15check this recipe out.
12:16Plus I'm extremely excited by these ingredients, these are pretty much three of my favorite
12:21sauces on the market right now.
12:233.
12:24For the topping, we need to do peanut butter and jam, nutella, honey are optional and we
12:28can do all three if I'm evil.
12:31I don't think I'm evil but I'm pretty insane so, open a banana in a hot dog bun, squeeze
12:36up our peanut butter.
12:39To pair that we're gonna go with a layer of jam, nutella to top everything off.
12:43You like how I put it into ziplock bags to make it like aesthetic like that?
12:47Last but not least, the drizzle of honey.
12:49People make fun of Americans for loving sugar, honestly I think the whole world just are
12:54addicted.
12:55Cup getting a little too thick so I'm gonna distribute it a little bit.
12:58Is Fox TV airing this episode cause I feel like I'm becoming Homer Simpson, let's give
13:02it a taste.
13:03I'm really on 13.
13:04You know I've been trying to quit sugar lately and that bite just took my brain for a ride.
13:09I'm like Lindsay Lohan celebrating coming out of rehab by popping a xan.
13:13It's such a horrible dish but anything with PBJ, Nutella, honey, bread, banana, isn't
13:199 out of 10.
13:21First in the UK category is from Elle, and I don't know where this is.
13:27Basically rice and peanut butter sauce.
13:29A one pot recipe where you're like boiling some sauce and cooking chicken, in a pan we'll
13:34spread 2 tablespoons of peanut butter, some water, some Maggi seasoning powder, I don't
13:38have that but I heard it just sweetened up MSG so I'm gonna replace it with chicken bouillon,
13:43paprika, and maple syrup.
13:44While the sauce is coming to a boil we'll score the chicken to make it easier to cook
13:48and season it with salt and Old Bay.
13:50Lay it directly into the sauce and cook for 6 minutes on each side.
13:54Ideally the chicken is gonna be done at the same time as the sauce.
13:57I'm gonna baste it a little bit cause I just feel the urge to baste meat when it's in a
14:01saucy pan.
14:02Do you guys feel that?
14:03To serve it on top of a bed of rice we'll just put the chicken and sauce, pour it all
14:06over.
14:07We'll top it off with a crispy shallot and this is actually smelling very nice.
14:23It tastes straight up like a restaurant quality Thai sautéed chicken and rice.
14:27I can't believe the sauce is just peanut butter, water, and some chicken bouillon.
14:31Very impressive.
14:329 out of 10.
14:33In County Durham, UK, Riley is introducing us to a campfire hash brown.
14:38Since when did grating Spam become our weekly routine?
14:41So that's some cheese, Spam will also grate a potato.
14:47Wash off the starch, squeeze out the water.
14:49The choice of binder here is not an egg, not cornstarch, but hummus.
14:53I'm assuming that you were using it as a dip and you forgot eggs or starch so you just
14:57threw that in there.
14:58Whenever there's potatoes, we gotta use duck fat, a lot of it, or a couple minutes
15:06on each side.
15:07We're gonna attempt to do the impossible here.
15:13No worries, we'll just flip it manually and sear it on the other side for 3 minutes
15:16or so.
15:17And flipping it onto a plate is gonna be much easier, look.
15:23Do you guys think it looks like a hash brown?
15:24Or just the surface of a planet?
15:26It feels a lot softer, probably because of the Spam.
15:31I didn't expect the potato to be still crunchy, the variety of texture in here is making it
15:35very interesting.
15:36Overall, I feel like the process is pretty easy, just the potato, half a can of Spam,
15:40and some cheese.
15:41I'll give it a 9 out of 10, provided you drown it in the hot sauce.
15:44The next dish is German slash Scandinavian, called the White Fish.
15:49Basically a bunch of stuff thrown together, I love that type of recipe.
15:53And I guess what it's implying here, we have to use frozen Alaska Pollock.
15:58Is it raw?
15:59Or do you boil it or something?
16:00But it seems like the recipe's asking to defrost and just straight up put it into the salad.
16:06Which I'm definitely not gonna do, with my luck, I'm afraid that if I eat one piece of
16:11raw food, it's gonna be the contaminated piece.
16:14To about half a cup of heavy cream, we're gonna add a quarter cup of heavy cream, and
16:18a can of tuna, that would be our raw white fish of the dish.
16:21Diced pickles, also half an apple, also diced up.
16:24You know what I just realized?
16:25Every German dish we've made on this channel had pickles in it.
16:29Finally, dill, seasoned with salt and pepper, I only did pepper here.
16:32Mix everything together, and that's pretty much it.
16:34This is the original picture.
16:36I say it's looking pretty damn close, you can't even tell, there's no raw fish in it.
16:40I guess this is like a Scandinavian tartare or ceviche.
16:44I really hope this is not trying to imitate that fermented shark number one smelling thing.
16:48So let's give it a taste.
16:51It's alright.
16:52It's an average tuna salad.
16:54I love the sweetness from the apple, so 5 out of 10.
16:57Jesper from Gutenberg, Sweden.
16:59I think the only other Swedish dish we've made so far on this channel is from that really
17:03small gamer.
17:04Do you guys remember that?
17:06Jesper invented this dish in culinary school back in the 80s.
17:10You're...
17:11You're kind of old.
17:13All his friends were suspicious until they tasted it, and apparently it's really cheap.
17:18So starting off with a hot pan.
17:20It's actually a cold pan because we need to render out the fat from the pancetta.
17:23Pre-diced pancetta feels nice.
17:25When you start hearing crackling like this and 80% of the fat is out, we'll put in our
17:29aromatics.
17:30Onion, garlic, saute it a little bit, and a bunch of shredded cabbage.
17:33This is the main character here, we're gonna put more than you expect because it's gonna
17:37wilt a lot.
17:38To season, we're using molasses.
17:40There's molasses in maple syrup, I checked, and a bunch of hot sauce.
17:44Sweet and spicy, you know, mix that all together, take on some color.
17:47Finally, we'll put in cooked pasta, preferably macaroni, but I don't have rigatoni right
17:51now.
17:52I guess this could be either a warm pasta salad, or a Swedish stir-fry lo mein.
17:57But regardless, the cooking process is very lo mein-tenous.
18:06I'm not gonna lie to you guys, this is actually so fire.
18:10Sweet, savory, spicy, acidic, it's got every flavor going on there.
18:14Everything's well coated in that pancetta fat, and the cabbages give it that crunchiness
18:18that it needs.
18:19The pasta's such a good call, great foundation for it, I'm gonna try it again with macaroni
18:23in the future.
18:24This is the most surprising so far, you guys have to try this, a 9 out of 10.
18:28This is Angelus from Spain.
18:30I guess the American equivalent of being named an angel in Spanish would be like precious
18:36or something.
18:37Spanish omelette.
18:38Isn't that a Spanish tortilla?
18:40A Spanish tortilla in the easiest way, with 3 eggs and a bag of crisps.
18:45I thought it was a struggle meal, but you kinda lost me there at 3 eggs, so I'm gonna
18:48let my anger out on the original ways.
18:52I feel like the bag of chips I got is too big, so I went with 5 eggs.
18:56This monotone nephew got money!
18:58After mixing it together, we'll let it soak up for at least 10 minutes, and then just
19:01fry it up on the stove how you would a normal omelette.
19:10To be fair, I never really liked Spanish tortilla, I prefer just straight up omelette
19:22or a hash brown.
19:23But this one is significantly easier to do and you don't need to season it at all cause
19:26the lace chips are super salty.
19:28I'm giving it a 6 out of 10, but I'm really biased.
19:31As usual, being my consistent top 4 geographies in my analytics, we have to make an Indian
19:36dish.
19:37It's an Indian comfort food, and it helps when you have the- okay.
19:41The ingredients are basically rice, yogurt, oil, and a bunch of spices.
19:45Components wise, there's 2.
19:46We're gonna infuse the oil with curry leaves I'm replacing with bay, because as my subscriber,
19:52you are my bay.
19:53Cardamom, cumin, kashmiri, and fenugreek.
19:54We're gonna put this on the stove and let it come up to almost smoking.
20:02The other component is basically just rice mixed into yogurt with a little bit of salt.
20:07When the oil is almost ready, we'll make a little hole in the center and pour it directly
20:11over.
20:12So you're telling me this is supposed to cure diarrhea.
20:16More like an imitation of it, but it smells incredible so let's give it a taste.
20:23It tastes like a very aromatic fried rice, and the acidity from the yogurt cuts through
20:27the fat.
20:28Overall, pretty balanced, surprisingly.
20:29I'm gonna give it an 8.4 out of 10.
20:32The next one is a really short message.
20:34So Jamal is from Africa, and he eats fried chicken, and just boil it and bake it.
20:42You know Jamal, you could've phrased this a lot better, like giving some measurement
20:46or a background story of the dish or something, but you know, the best dishes are always the
20:51simplest so let's give it a try.
20:53So we'll salt the water, boil the chicken, egg, flour, batter, no measurements at all.
20:58We'll coat the boiled chicken into the batter, put it on a baking sheet, and bake at 400
21:02for 20 minutes.
21:22Carey from South Africa is introducing us to baked beans curry, is exactly what it sounds
21:27like.
21:28Is this a South African dish?
21:29Cause it sounds very British.
21:31First of course, sautéing some onion, curry powder, garam masala, kashmiri, and turmeric.
21:36We'll heat that up to activate the aroma, and adding some chopped fresh tomatoes.
21:40The key now is to stew it a little bit until it breaks down and becomes soft and mushy
21:45like this, and a whole can of baked beans.
21:47I think every can of baked beans you only get one piece of bacon, that's my personal
21:52experience over the years at least.
21:54Let me know in the comments if you ever opened a can of baked beans and found two pieces
21:57of bacon.
21:58After stewing for 10 minutes, it became an actual comforting curry dish, I don't think
22:02anybody's surprised here.
22:04Every element in this is great, perfect struggle meal, 9 out of 10.
22:07Salma from Egypt calls it the grape sandwich with feta cheese, uh yeah that's it.
22:13But to take it up a level however, I'm gonna replace the grapes with grape jelly.
22:18People have cheese and fruit together all the time so let's give it a taste.
22:21I'm gonna assume that Egypt has better education than the US cause if this is what they're
22:25serving there in middle school, it's so much better than a PB&J.
22:28The savory sweet combination is delicious, I'm gonna start incorporating this into my
22:32life.
22:33Saba from Hungary's mom always makes tej olajido latunji in the morning because it's
22:38easy and fast.
22:39At first I was very confused to where I can find a cup of salmonella, but I found out
22:44just cornmeal.
22:45We're gonna cook the cornmeal with my roommate's milk.
22:47This stuff cooks really fast, also I'm starting to feel like this is part of the whole ruling
22:52class force feeding horse food conspiracy theory I talked about earlier.
22:56After it's thick and a little bit creamy, we'll put that on a plate and top it off with
22:59some nice garnishing spices, cinnamon, cocoa powder, mix that up a little bit.
23:21Provided I already love cornmeal, the cocoa powder and cinnamon does add a lot of flavor
23:25without the sweetness.
23:26But it has this weird smoky flavor for some reason, so 7 out of 10.
23:31The next one is a Russian drink called the fruit kompot.
23:34I think it's the easiest one today, we just need to soak a bunch of dried fruit and eat
23:39it.
23:40I'm gonna go with a bunch of raisin and one date, which seems to be impossible for me
23:43to get in New York.
23:44We'll put it on high heat, bring it to a boil, turn off the heat and soak for an hour.
23:48Strain the juice from the fruits and serve it separately, you eat the fruit and drink
23:53the juice.
23:54The inventor of raisins is climbing out of his grave right now to beat my ass.
23:57I feel like we could've achieved the same purpose by having a glass of water while eating
24:02dried fruits.
24:03As soon as I took a sip of the juice, I realized what's missing, the Russian essence.
24:15There's some miscellaneous recipes with no statement of origin, like Nate is too lazy
24:19to make sticky rice, so to save time he just takes condensed milk and frozen fruit.
24:24And I have to eat it quickly without letting my roommate figure out what I'm doing.
24:28Why not, what else am I supposed to do with it.
24:31So warm rice, condensed milk, frozen fruit, maybe a little more condensed milk.
24:37Starting to remind me of that ice cream I had earlier, it was such a positive experience
24:41so I have high hopes for this one.
24:45I just wish I had mango instead of blueberries but it actually tastes like sticky rice.
24:49But the key here is to put almost as much condensed milk as rice, 8 out of 10.
24:55Last but not least, we are ending the struggle meal recipe video with a healthy cheap cheesecake
25:00recipe.
25:01It's pretty anabolic like our last video.
25:03Into a food processor we're gonna put in half a pound of cottage cheese, 2 eggs and
25:072 scoops of protein powder, the cocoa pebble ones from last week, they taste so fire.
25:11I'm not sponsored by them by the way, my pull is not that strong, neither is my pull
25:16ups.
25:17A teaspoon of flour and some cinnamon, we're gonna blend everything up.
25:24Almost glossy after blending, the batter have raw eggs but it tastes great, don't ask
25:28me how I found out.
25:29We're gonna bake it at 400 for 15 minutes, seems a little long.
25:32You know what it feels like?
25:34It feels like top tier leather, the stuff that my sister overspent my parents money
25:39on.
25:40But as usual we're gonna attack it from the center, give it a taste and rate it on 13.
25:46Honestly this tastes better than 80% of the anabolic recipe from the other video.
25:51It tastes like a slightly compromised chocolate cheesecake.
25:54I think blended cottage cheese just tastes better than non-fat cream cheese and has better
25:58macros too.
25:59So I'm actually gonna save this cause this is definitely an 8.5 out of 10.
26:03Thank you to everyone who shared their recipe, the next submission is going to be in the
26:07description.
26:08As usual those of you who have the Ligma Gang membership already know how to send them to
26:12me directly.
26:13I'm always excited to read, test out and share your struggle meal recipes, I think
26:17it holds unique value to all of us.
26:19It's the tough times that define who we are.
26:22I personally see your struggle meals as the memories of perseverance and the acknowledgement
26:27of your inner strength.
26:28I can see it through your words and I think the community can see it through the screen.
26:32Whether or not we're still struggling at the moment, as I've said it many times on
26:35this channel, remember, the most important part of a struggle meal is to eat it with
26:39a heart full of hope.
26:40Alright, thank you.