JOEL: Today, it's all homemade.

We're making protein with a punch.

Lamb loin chops with farro salad.

(drops fork) This is so good.

(cheers and applause) Fitness and health coach Kendall Toole stops by.

- And protein is a building block of everything.

JOEL: She makes her protein-packed pasta...

I wish this was a shovel.

That was so good.

(laughter) ...With a secret ingredient.

- Cottage cheese.

JOEL: Interesting.

- We're going to whip it.

JOEL: Oh, whip it.

Okay, okay, okay.

It's so bright.

I don't need anything else on this.

Plus, brighten your mornings with a bold and delicious sunrise smoothie.

- Wow.

It's so refreshing, it's bright.

JOEL: Alex!

I get the Alex stamp.

- Yes, chef.

JOEL: It's all coming up right now on Homemade Live!

- Can we get a hoot and holler, for the... JOEL: Whooo!

(blender whirring) This is how you whip the cottage cheese.

Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week, we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by... - In Maine, we believe food is more than a meal.

It's a way of life.

Born of the land and shaped by the sea, every dish has a story, every flavor a journey.

♪ ♪ (cheers and applause) JOEL: Thank you!

We have a stellar, stellar show for you today.

There's a word that has been in my orbit.

I don't know if it's been in everyone else's orbit.

I just can't get it out.

Protein.

My doctors are saying it.

I don't really know what it means.

Everyone online is saying I need more of it.

What the heck is protein?

When I think of protein, I think tofu, grilled chicken.

I don't really know what to-- egg whites.

I don't really know what to think.

And so we wanted to dedicate an entire show to bringing it with protein.

Not just your everyday protein, but getting protein in your diet, a little bit more incorporated, but doing it in such an unbelievably tasty, exciting way.

So this is protein with a punch.

(applause) So for our First Bite, we are making lamb loin chops with a spring farro salad.

Little bit of a mouthful.

(applause) Has anyone ever cooked with lamb loin chops before?

I think everyone's heard of lamb chops before, right?

Lamb loin chops have a little bone that kind of is connected to it, and that makes it so decadent, so juicy, so luxurious... (applause) Wow, the claps for the lamb!

I love it.

(applause) This is what's called a chef's cut.

Like chefs know about this cut, but not a lot of everyday people know about this cut, so we kind of hog it to ourselves.

That used to happen with other cuts of meat.

Now they're all popular, so, this is one that I feel like we're kind of-- kind of like, whistleblowing?

I feel like this is not a good thing that chefs are gonna be mad at me about.

But it's fine.

We've got a ripping hot-- I mean, this thing is ripping hot-- cast iron skillet, all right?

We're gonna add some olive oil to this.

And when we season our lamb loin chops, We want to do it from up high, so it really spreads, it doesn't just look cool.

(applause) I mean, it does look cool...

But-- I'll go one more.

Boom.

Okay?

It looks cool, but it also spreads that salt really evenly.

And then, I like to crust the black pepper on.

Like, I almost don't want to see the lamb.

The black pepper just adds this texture, this sweetness that plays so well with lamb.

And then I just kind of press it in.

And then whenever you lay something in hot oil like this-- never towards you, always away from you.

All right, so I kind of drag it through, and just kind of let that sizzle.

(sizzling) Lamb, apparently, in three ounces of it, packs 23 grams of protein, which I don't even know what the heck that means.

but my buddy Mindy Lee does.

(cheers and applause) Mindy!

- Yes.

(cheers and applause) JOEL: Grams of protein, hey, why do I care about protein?

- It's so good for muscle building, it's so good for boosting metabolism.

JOEL: Mm.

- It is great for bone support and also keeps you full longer.

JOEL: And for someone like me-- I have...

I have a problem, where it's like, I have certain parts of the day where I just starve.

- Mm.

JOEL: I don't know if that's just me, but I'm just dying.

11:00, before lunch.

- Okay.

JOEL: I'm like, "What's up?

Where's lunch?"

(laughter) And 2:00, after lunch, I'm like, "What's up, where's dinner?"

(laughter) So my body is just always-- so I heard the more protein you get in, those kind of moments kind of level out, is that true, like satiating?

- Yes, so, I would ask you, what did you have for breakfast?

There's a reason... JOEL: And I would say probably nothing.

Yeah, yeah.

(laughter) - Right, so then of course you're hungry at 11:00.

JOEL: Yes, yes.

- So are you having a protein-forward breakfast?

JOEL: Yes.

- And that can look like, you know, dairy, yogurts, and milk and cheese.

Well, we can-- any lean meats.

JOEL: Those are yummy things.

- Yeah, they are, exactly.

JOEL: You don't really realize that.

You think tofu, egg whites, but you're saying cheese... - (laughing): I'm-- I'm giving you permission... JOEL: You're giving me permission to eat cheese?

- Yes, yes.

(laughter) JOEL: Dangerous slope right there, slippery slope.

(applause) JOEL: Mindy, thank you.

That helps.

- Yeah, oh my gosh, yeah.

JOEL: Eases it a little bit.

- Yeah.

(applause) JOEL: So I'm gonna give these guys a quick little flip.

You can see just the even crust that the pepper got.

And, lamb, right, has this really thin layer of fat and the fat coming off of lamb kind of melts as you heat it up.

Dude, lamb fat, come on.

(applause) Toss it in some roasted potatoes, scramble some eggs on it, drizzle it on the sidewalk.

I don't care.

(laughter) Do not throw it away, it makes food so great, and you don't need to add extra fat, this is natural, beautiful fat.

So what I've been doing as I was talking to Mindy, I took some snap peas, cut a little thyme in there, and I'm just gonna add these kind of chopped up.

I've got asparagus.

We just cut them into little bite-sized pieces.

Zucchini would rock, carrots would rock, any of that would be great.

Just a handful, I'm just kind of dotting that.

Part of being a chef is doing the dishes.

I hate doing the dishes.

You can ask my wife, I des...

I despise it.

I love this 'cause it's like one pan.

So you do not...

Yes.

(applause) This is not a big ordeal.

Asparagus is in, lamb is in, and now I'm gonna add some aromatics.

I'm gonna add in some shallot, garlic, and then chili flakes.

This is the same type of chili flakes that you get, like, at the pizza parlor.

Nothing fancy but it adds a little zip.

So at this point when I'm doing is, is I'm just getting the lamb a little wiggle, so all the little aromatics kind of fall to the side.

And I'm gonna push the lamb to the side, and I'm gonna take my farro.

So a couple of handfuls of our farro, and then I'm just gonna shake the lamb one more time, give it one more flip, and just kind of let that farro sink to the bottom.

And at this point, we're getting, like, super close.

This thing is almost done.

So what I like to do is almost remove the lamb, right?

And I like my medium rare, but it's up to you.

You guys smell that, by the way?

(audience agreeing) The garlic just hit.

Oh my gosh.

This smells just crazy.

And you can see, you know, with carbohydrates and vegetable, I try and cut it and do mostly vegetables.

And you know, the farro's in there, it's kind of a complement.

And so I just kind of place everything.

I grab these local lamb loin chops and I just kind of go right on top.

Yes.

(applause) Little bit of feta cheese.

Just a sprinkle of feta, some walnuts for crunch-- nuts, protein.

I just can't stop!

I can't stop with the protein.

(cheers and applause) And then... just a heaping bit of mint... - Oh!

JOEL: 'Cause mint and anything green, right?

Spinach is amazing.

And that's it guys.

- Okay.

Wow.

JOEL: My lamb loin chops.

(applause) Oh my gosh, this looks insane.

- Oh my gosh.

(audience murmuring) (applause) - How is it?

JOEL: Dude.

- Mm, okay.

Okay.

JOEL: And what's amazing about these lamb loin chops, you can't dry them out 'cause they're on the bone.

They're juicy, they're unbelievably bright with the lemon and the mint and the chili.

The right way to punch up protein.

- Yeah.

(applause) JOEL: I love it.

You know today is all about protein, so I caught up with my pal, Dr. Nina.

She's a cardiologist, actually, here in Seattle, and I showed her a protein-packed bean dish that will actually blow your mind, so watch this.

(applause) What is up, guys?

I'm here with Dr. Rashedi over at Swedish Hospital.

You're a cardiologist over there?

- I am a cardiologist.

JOEL: So we're gonna make a really delicious, heart-healthy dish.

Do you know what cacio e pepe is?

- No.

JOEL: No?

- But I'm excited to learn.

JOEL: It's like a black pepper pasta.

- Amazing.

JOEL: Yeah, but we're gonna do it with beans.

So the start of this dish is super simple.

So a little bit of olive oil, great.

And then you wanna go with some garlic.

Now, when we talk about heart-healthy, what are we really talking about?

- The whole idea of heart-healthy diet came from Spain.

JOEL: Mm.

- And they looked at the Mediterranean diet, and then they introduced the ultra-processed Western diet.

And what it showed is the outcomes were so much better in the folks who continued their own Mediterranean diet.

JOEL: No way.

It's really staying away from ultra-processed foods.

- Right.

JOEL: That's huge.

We've got rice cauliflower.

We're gonna turn this into a creamy sauce.

You do surgery.

Have you ever used a tool like this?

- (laughing): Not in that-- over, right over here.

JOEL: You can see, it looks like a cream sauce... - Yeah.

JOEL: But it's cauliflower and cottage cheese.

How am I doing, chef?

JOEL: You're doing unbelievable.

- Thank you.

JOEL: All right, so instead of pasta, we're gonna go with the white beans.

- Okay.

JOEL: Want to pour those in?

- Definitely.

JOEL: All right, the last thing here, spinach, is going in.

And this, my dear... - Thank you.

JOEL: ...hopefully is Swedish cardiologist approved.

Should we give it a try?

- Let's do it.

JOEL: Cheers - Cheers.

JOEL: To heart health.

- Cheers to heart health.

JOEL: That's good, right?

- It's so good.

Nicely done.

JOEL: You as well.

- Thank you.

JOEL: We'll see you next time.

(applause) Thank you!

We are back, we are cooking up protein with a punch.

We are loving all things protein, learning all things protein, and I think we found someone-- speaking of punch-- who's thrown a couple punches and is pretty well-qualified in this world.

She is an internationally respected health and wellness expert.

She inspires millions around the world.

She is the founder of the Never Knocked Out Club, my buddy, Kendall Toole.

(cheers and applause) - Hello.

JOEL: Hey, bud.

I love that you are here, I love that you are here.

- I'm happy to be here.

JOEL: You have helped so many people overcome what they're overcoming, maintain what they're maintaining.

You are just a light, a beaming light.

(applause) You absolutely are.

- Oh, thank you, guys.

Oh, I'm gonna blush.

JOEL: We're really grateful that you're here.

But I know, obviously, exercise and getting people to move is really important to you... - Totally.

JOEL: But I didn't realize that the food side was.

Like when did that become a thing for you?

- Well, I mean, when you're born of an Italian mother, it was always a thing.

JOEL: Got it.

- I think my entire, my entire-- right?

(applause) It was that you're not eating enough, like the "pinch you" thing.

So like I grew up in a kitchen, and everything happened around the kitchen island... JOEL: Mm.

- And I just really loved food, and particularly garlic, so, that's how I got into it... JOEL: Never enough garlic.

I'm sorry.

(laughter) Well, today, I mean, we're talking all things protein.

- Yeah.

JOEL: Why do-- like, we've talked a little bit about it.

- Yeah.

JOEL: Why do you care about protein?

- Well, protein is one of the three macronutrients that we have.

So we have protein, fats, and carbs.

And protein is a building block of everything.

It's the building block of your muscles.

It's something that helps with brain function, body function, but particularly, you can't really get enough protein, because it's difficult to get it into our diet.

So whenever I can, I try to add more protein into my cooking.

JOEL: Like you sneak it in places?

- Oh, oh yeah, I sneak it in.

JOEL: Okay.

- Yeah.

(applause) JOEL: Someone like me... - Yeah.

I struggle with my weight, I struggle with my relationship to food.

- Mm-hmm.

JOEL: Everyone's saying "eat more protein."

- Yes.

JOEL: And I never really hear "more" to me.

They're like, "eat less, eat less."

(laughter) - Yes.

So, that... JOEL: So why do I, how is it gonna help me lose weight, for example, for me.

- Yes.

JOEL: I'm just talking about for me.

- Yeah, no, I love it.

So protein keeps you satiated, it keeps you very full.

JOEL: Okay.

- And what's important about protein, it's the building block of your muscles.

JOEL: Okay.

- It's what rebuilds.

So really what's great about protein, the more you have of it, if you lead your meals with protein, not only are you more full... JOEL: Yeah.

- So you're not gonna eat as much.

JOEL: I've been hearing this, yes.

- Mm-hmm, mm-hmm.

But, you're also helping rebuild your body at the same time.

So it just is one of those ma-- it's the macronutrient that I love to continue to have more of.

It's the one that you don't have to worry like, "Oh!

JOEL: Yeah.

- I'm at my max, I'm at my cap, I can't have more."

JOEL: Pack in the protein is all I keep hearing.

- Pack it.

JOEL: I'm ready, I'm ready.

- Protein all day.

JOEL: Well, we're gonna do that with our second bite.

Kendall, this is your lemony orzo.

(applause) - So first thing we do is we're gonna go ahead and go in with our healthy fats.

So we have our butter, and we have our olive oil... JOEL: I love that you just called butter a healthy fat.

(laughter) I just, I love that.

- It is, though.

JOEL: And by the way-- well, let's talk about that for a second, 'cause you don't really believe in like... "good food" and "bad food," right?

- No, not at all.

I think-- the idea that we are giving food some type of, like, moral value, I think is really messed up.

Nothing's inherently good or bad.

JOEL: Yes.

- There's just more nutrient-dense food.

And then there's pleasure-dense food... JOEL: Yes.

- That we enjoy, too, you know what I mean?

(applause) Keeping it balanced.

JOEL: I'm on the pleasure-dense ride.

I wanna go on the pleasure-- no, I totally get that, and I think the reality is you can have both, and this is an example of that.

- Now, of course, everybody, we love garlic.

AUDIENCE: Yes.

- How much garlic?

JOEL: I feel like this is the garlic show.

I don't-- yeah.

- A lot?

I love it, a lot.

Let's-- okay, ready?

We're gonna dump the whole side in there.

JOEL: Does Alex like garlic-- Alex is her boyfriend, give it up for Alex.

- Yes.

(applause) He's my, he's my taste tester.

It's actually one of your favorites that I've made, I think.

- It's so good.

- We add our garlic, and we're gonna add also some chopped onion.

JOEL: So, we've got the aromatics happening.

Now, this is interesting.

You like to toast the pepper?

I've never... - I do.

So, I love-- so, if you can, you don't have to be super bougie and do this, but if you're in the mood for it... JOEL: No, be bougie.

I like bougie.

(laughter) - I like bougie, too.

JOEL (laughing): Yeah.

- I do.

(laughs) That's a little thing, I like to-- so what you can do is, you wanna toast your black pepper.

I learned this growing up in an Italian kitchen.

It just opens, again, it opens up those flavors, and makes it extra delicious.

JOEL: Yes.

- So we're just toasting it all together.

JOEL: I love it.

All right, so we've got that black pepper toasting, and then in with the orzo, yeah?

- Yeah, and so we want to toast the orzo for one to two minutes.

JOEL: This reminds me of risotto.

- It's very risotto-like.

In fact, how we cook it too is very similar.

So, you can treat orzo similar to a long grain rice when you're doing this.

So that's why you wanna toast at the beginning, so that you can keep that little al dente quality to it.

So it doesn't turn really to mush.

JOEL: Yes.

- We don't want mush, we want some pasta quality.

JOEL: Bone broth, packed full of protein, yes?

- Mm!

I... JOEL: Why did you just perk up when I said bone broth?

That was crazy.

(laughter) - (dramatic): Bone broth?

JOEL: Yeah, exactly.

- I know, that sounds kinda dark, honestly.

(laughter) It's a little Halloween energy.

So what's great about bone broth is I will cook-- and Alex can attest to this.

Whenever we make rice at home, I always cook it in bone broth.

I love adding it to things like this-- thank you for stirring.

JOEL: Yes.

- And yeah, that's what adds a lot of protein to this dish, is cooking with bone broth.

JOEL: So easy, I love it.

- Yep.

JOEL: So the bone broth goes in, we now bring it to a boil and then simmer it for like eight to ten minutes.

- Yes.

Eight to ten minutes.

JOEL: Like no time.

- You want to stir occasionally, treat it kind of like rice, where you want the orzo to kind of start to soak up and get all that goodness in there.

JOEL: Yes.

But this is what it kind of looks like afterwards.

- Yes.

JOEL: So it looks creamy, and we haven't added a lick of cream.

- Nope.

JOEL: But it's the starch from the orzo.

- Precisely.

JOEL: This is a genius recipe.

I'm, like, very into this recipe.

(applause) - Thank you.

Thank you very much, I'm honored.

JOEL: All right, so I just wanna make sure everyone can see that... - Yep.

JOEL: So the orzo is now cooked.

We could eat it like this, but we're gonna kind of take it to the next level... - Yes.

JOEL: And you have a secret ingredient here?

What's going on?

- Okay, so bear with me, 'cause I feel like... JOEL: Is this bigger than bone broth?

- This is bigger than bone broth.

(laughter) JOEL: Okay, okay, got it.

- On the scale of cool ingredients, bone broth is here, and this ingredient to me is way up there.

JOEL: Wow, okay, okay.

- I know.

And it's one that I hated growing up, because I just thought it was gross.

Because texturally, a lot of us have been raised where cottage cheese... (audience reacts) Yeah, I heard the "eh."

JOEL: Yeah.

(laughter) - I mean accurate, guys, accurate.

It doesn't have the best reputation.

However, when we add our friend here... JOEL: Yes.

You're gonna blend it?

- Our food processor, yes.

JOEL: Interesting, okay.

- Whip it, we're gonna whip it.

JOEL: Oh, excuse-- whip it, okay.

(laughter) - I mean, whipping... JOEL: This is the difference between... yeah, yeah, yeah.

- All right.

It's gonna get loud, y'all ready?

JOEL: That's all right.

- Can we get a-- can we get a hoot and holler for the... JOEL: Whooo!

(cheering) This is how you whip the cottage cheese.

I love it.

So, okay, so when you whip this, all of a sudden, all my culinary little-- I'm like, "Oh, this could be like a beautiful dip.

This could be-- yeah, there's so many-- like a spread.

- It could be a spread, yeah.

At the end, it looks like this, and it's neutral.

It doesn't have any flavor to it, right?

So really it's just whipped protein.

JOEL: Yeah, I love it.

- And it's very creamy-- yeah, see, she guesses, she knows.

JOEL: I'm really... - She knows.

JOEL: I'm really like-- yes, I'm very inspired by this.

You just scrape that in.

- All right, so... JOEL: We took the pasta off the heat so it doesn't break.

- Yes, yep.

Pasta's off the heat.

JOEL: Okay, and then you just go in with it?

- And now, here's the other thing.

Another favorite.

Again, raised on it, ate it by the pound.

The joke growing up in my home was that I would have pasta with my cheese.

Parmesan cheese, very, very, very high in protein.

It is fantastic.

Honestly, it's better than a protein bar.

(applause) JOEL: Guess what's happening?

You're gonna find me in a muumuu today, just gnawing on cheese.

(laughter) - Same.

Okay, ready?

Are we ready for all the cheese?

JOEL: Yes, so all the-- you're doing all the cheese?

- Let's do half.

JOEL: Okay, okay.

- And we'll kind of mix in and melt... JOEL: And then we'll reassess.

Yeah, we'll reassess.

Now I know we're adding cheese.

- Mm.

JOEL: One of the things that makes this what it is is having a ton of lemon in there.

- Yes.

JOEL: This is a naturally seedless lemon.

Have you guys seen these now?

- No.

JOEL: They're incredible.

You don't get the seeds stuck in your teeth.

- Oh gosh, 'cause I always make the mistake of like, one falls in, and I'm hunting and pecking and hoping it doesn't get in someone's bite.

JOEL: Yes.

I love that you added lemon to this.

- Yes.

JOEL: Because it kind of cuts through the cheese, which, you know, cheese is rich.

- Yes.

JOEL: Yeah.

By the way, I know you cook for Alex a lot.

- Yes.

JOEL: Your first date, you cooked for him.

- Oh yeah, that's how I got him.

JOEL: But I find that-- can I call that out for a sec?

- Yeah.

JOEL: I find that cray-cray.

Can I just say why?

(laughter) Because if I invited a woman over for a first date to cook for her, I think she'd think I was crazy.

And I'm a chef.

- Yeah.

JOEL: I know it's a secret weapon, but she did, right?

She did.

- So like... JOEL: So like, hey, how did that come about?

How did you... were you able to kind of say, "I want to cook for you on my first date"?

- I didn't-- well, I think what I kind of-- I planted the seed, right?

- Yeah, what were you gonna do?

(laughter) - What was I...

I mean... JOEL: He's curious, yes.

- He's like, what was the plan?

So you kind of bread crumb it, right?

I think when you talk about, like, family and heritage and how you grew up-- also guys, real quick, while we're talking... JOEL: This looks insane.

- Look at how this is combining.

JOEL: It looks like carbonara.

- It does.

JOEL: Like, it looks so creamy and lush.

- Yep, very, very creamy and really delish.

(applause) And then of course, we're gonna add more of this.

JOEL: Yeah, of course.

- So with Alex, the first thing I made for him...

I kind of was bragging a little bit, and I would send him photos of, like, what I was cooking.

Just to kind of, like, see.

(laughter) You know, you have to, like tease... Oh, God, I just said that.

"You're gonna have to tease a little bit."

(laughter) - It was a tease.

- It was a tease.

JOEL: Yeah, yeah.

- I'm putting all the parmesan in, because... JOEL: Yeah, by the way, all the parmesan went in.

Yes, I love it, I love it.

- Protein, it's fine.

JOEL: No one here's upset about that.

- Okay, good, I'm happy with that.

So then I made him actually homemade focaccia.

(audience reacts) - It was chef's kiss.

JOEL: Really?

- Mm-hmm.

- I think it sealed the deal after the first date.

Like, it... (laughter) - Babe, you knew immediately.

JOEL: Yeah, yeah, yeah, yeah.

So it wasn't focaccia.

(applause) - Maybe it was sealed before, but you know, just... JOEL: I love it.

- It was delicious.

JOEL: So you top it with this?

This is genius.

- Yes.

Yes, so toasted breadcrumbs with a little bit of garlic.

JOEL: Okay.

Ooh.

- A little bit of cheese and pepper, yeah.

JOEL: Look at this.

- 'Cause we want some crunch, right?

JOEL (drawn out): Yes.

- To add more texture.

(applause) JOEL: And then some fresh parsley or basil or whatever... - Of course.

JOEL: And this is jammed with protein.

- Yes.

JOEL: Like, with the cottage cheese-- the orzo itself has protein.

- Yep.

JOEL: The parmesan, like, there's so much here, this keeps you full for so long.

Get in there.

- I think I took your spoon.

JOEL: You took my spoon, but I'll take this one.

- Oh my gosh, yeah!

Cheers.

JOEL: Yeah, cheers.

(applause) JOEL: All right, this is-- this is more like it.

(laughter) I wish this was a shovel.

That was so good.

(laughter) That was so...

It's so bright, it's so satiating.

- Yep.

JOEL: I don't need anything else on this.

- Nope.

JOEL: Like, I don't need a side dish.

I don't need a-- like, an animal protein.

This is-- by the way, this is goofy, but it's amazing.

(laughter) This is so good.

- It's delicious, and what's great is per serving, you're averaging about 32 grams of protein.

Can you believe that?

Crazy.

(applause) JOEL: It's amazing.

Okay, I wanna hear really quickly about Never Knocked Out Club.

- Yes.

JOEL: Tell me-- I know this is your main focus right now.

What is this?

- I want another bite.

Yes.

Never Knocked Out Club, it's a community.

It started with a newsletter.

In fact, this newsletter, it's free.

I send it every single week, and I add recipes like this.

JOEL: This is to die for.

- Recipes, nutrition, little mental health things, things going on in the community.

So yes, everybody join N.K.O.

Club.

JOEL: Any more Kendall Toole, I am there.

That is amazing.

Give it up for Kendall, we'll be right back.

(applause) All right, so this is a new segment for us.

We're doing a little Q and A with our amazing studio audience.

Yeah, right here.

- I feel like Never Knocked Out is the perfect thing for teen boys and teen girls right now... JOEL: Mm.

- Who are so into their phones and struggling with depression... - Yes.

- And who they are in their future.

Are you reaching out to them, and how?

- Yes.

Yes, no, I'm so happy that you said that.

So one thing that we're hoping to do as we extend the platform even further is to be on platforms where they are.

So like the TikToks of the world, where that's a very heavy Gen Z audience.

For me, my mental health really took a very dark turn my senior year of college.

And that's most youth, between the ages of 17 and 21, have their first very significant mental health experience.

And we're finding that, with the data showing us that that's actually starting to creep a little bit younger.

So the more that we can create community in real life, off the screen, and building that empowerment is really, really important.

So I love that you said that.

JOEL: Me too.

- And I'm hoping that this app can reach more and more people as we go.

JOEL: Great job, guys.

- Yeah.

(applause) JOEL: You guys, we are back.

We are punching up protein.

By the way, speaking of punching up protein.

- Yes.

JOEL: I was told that you might actually show me how to throw a punch.

- Oh!

JOEL: There's like a way to throw a punch?

- Yes, can I?

JOEL: Yeah, yeah.

But I mean like, I've never, I just, I don't know.

I've never punched, like I've never really punched something.

- You've never punched?

Oh... JOEL: I've never, I've never gotten into a fight.

- You don't... JOEL: I'm a teddy bear.

I don't... (laughter) - Well, a teddy bear is... JOEL: It's squishy!

- Teddy bears have angst.

JOEL: Okay yes, I do have angst.

- You know, teddy bears have tough days.

JOEL: Yes.

- So like, I think, no, punching I think is so, so fantastic.

JOEL: Teach me.

- Okay.

So... actually, I'd love it if we had something to use.

JOEL: Like?

- A little, like an egg.

JOEL: An egg?

- Yes.

JOEL: You want to punch the egg?

- No, I want-- because I want you to understand how to grip when you have a fist.

JOEL: Okay, we have eggs.

I've got a big bowl of eggs.

- I know, this might get really interesting.

JOEL: This is gonna be crazy.

- Oh, look at all these eggs.

Wow.

JOEL: Okay, yes.

- Ask and you shall receive.

Here we are.

Okay, so what we're gonna do is we're gonna take an egg.

So we're gonna load up.

JOEL: Okay.

- Good, very good.

Let's check your stance-- very nice, very natural.

JOEL: I played tennis, let's go.

- Honestly, yeah, not bad.

So you have your hips at an angle, and you always want to go ahead and angle your body just a little bit.

JOEL: Okay.

- Protect the face, chin down.

JOEL: Okay, okay.

- Good.

And now, the weight comes from the back leg.

JOEL: Feels so awkward with the egg.

Continue, yes.

(laughter) - Shift... JOEL: Yeah.

- And twist the egg over.

Good.

JOEL: Give it up for the egg punch.

I love it.

(applause) So, I'm a smoothie lover.

- Same.

JOEL: You love 'em?

- Every time after a workout, that is my post-workout protein, get it back in the body.

Smoothies are the easiest way to do it.

JOEL: I love it.

- Yep.

JOEL: Well, this is bright.

We kind of need this-- this is kind of called a tropical sunrise smoothie.

(applause) So, coconut milk in.

- Oh, oh, yes.

JOEL: But this one... - Yes, chef.

JOEL: Yes.

Yeah, exactly.

(laughter) - Yes, chef.

JOEL: Well, you just made me punch with an egg, so, yes.

- I know, the roles are reversed, now you're telling me what to do.

JOEL: The roles are totally reversed.

- I respect it.

JOEL: Now, this, I've been playing with, which is silken soft tofu.

- Yes, yes, I love it.

JOEL: That goes in, which I think is a total secret ingredient.

- Yep.

JOEL: Mango I'm obsessed with.

We've got some frozen oranges.

- Ooh.

JOEL: Those go in, yeah.

JOEL: And then you can add a little bit of water on top if it just needs to be thinned out.

Some lemon.

- Love it.

Now this is crazy, I don't know if you've seen these little guys.

- Mm-hmm.

JOEL: These are like little ginger and turmeric pods.

- Ooh.

JOEL: They come frozen, so you just keep them in your freezer and you pop them out when you need them.

- Oh, we've gotta get those.

JOEL: You just kind of add them in.

Aren't these awesome?

- That's brilliant.

JOEL: Pinch of salt.

That's right, salt your smoothies.

The chef said so.

- Yes.

JOEL: Okay, that's going to bring out all that ginger, all that flavor.

And then some honey, just to kind of complement the sweetness.

- Love it.

Ooh, I love honey.

JOEL: All right, and then, whenever you're blending a smoothie and there's like-- this is smoothie magic.

There's techniques to making good smoothies.

- Mm-hmm.

JOEL: You kind of want to start slow.

Instead of just whipping it on high.

- Got it.

JOEL: All right.

(whirring) Kind of start slow.

Let it jam, let it jam.

And then... (blender whirring) Here you go.

So, take a look at this.

Let's give it a little shake.

- Ooh.

JOEL: This looks awesome.

We've got a little cup here, one for you.

- Ooh!

JOEL: And give it a little shake out.

- Look at the garnish.

Adorable.

JOEL: It does look good, doesn't it?

- Oh gosh, it looks so good.

JOEL: Yes.

(applause) - Yeah, come on, taste tester, figure it out.

JOEL: Taste tester, what do we think?

- Wow.

It's so refreshing, it's bright.

JOEL: Alex!

I get the Alex stamp!

- I mean, I mean-- yes, chef.

JOEL: The turmeric comes through, the ginger comes through.

But more than anything, this kind of just makes you feel good.

- Ooh.

JOEL: And that is what today is all about.

- We've gotta make that.

JOEL: Because we brought in the person that makes us all feel good.

Give it up for Kendall Toole.

- Aw, thank you.

(cheers and applause) Cheers.

JOEL: Guys!

Work more protein into your diet.

Punch it up a little bit.

We'll see you next time.

Take care.

(applause) Cheers, guys.

- Cheers.

(applause) JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: - In Maine, we believe food is more than a meal, it's a way of life.

Born of the land and shaped by the sea, every dish has a story, every flavor a journey.

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