Podcasts about dairy free

I have to tell you, this episode completely stretched my understanding of food allergies, chronic illness, and what it means to truly listen to your body.Kathlena, also known as The Allergy Chef, has one of the most unbelievable stories I have ever heard. She personally manages more than 200 food allergies and intolerances, was once given 30 days to live, and today somehow works as a chef helping other families navigate food restrictions with creativity and hope.But this conversation is not just about extreme allergies. It is also about paying attention to our kids, respecting what their bodies may be telling us, and understanding that no two humans respond to food the same way. Kathlena brings so much wisdom, humor, and perspective to a topic that can feel incredibly overwhelming for families.In this episode, we cover:How Kathlena went years without proper diagnosis despite severe reactionsWhat happened when she finally started eliminating foods on her ownWhy she believes kids should never be forced to eat foods they rejectWhat daily life looks like when you can safely eat only a handful of foodsHow food allergies changed the way her whole family cooked and ateWhy involving kids in food preparation builds confidence and resilienceThe surprising connection between chronic inflammation and obesityThe “five pillars of health” that helped transform her family's healthYou can watch Kathlena in action at this year's #LifeSkillsNow summer camp. She teaches teens how to turn basic ground meats into an amazing variety of dinners. Her workshop is SO GOOD! Don't miss out – register now. Resources We Mention for Food Allergies and HealingWhat's It Like for a Kid to Get Diagnosed with a Food Allergy?The No More Picky Eating Challenge isn't just for picky kids, but any families struggling with eating and tension at the dinner table Elimination diet tips and tricks for families with childrenFree knife skills class to start on the path to cookingSee Kathlena's cookbooks hereDon't miss #LifeSkillsNow - register right now!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

Is meat good for you, or is it quietly destroying your gut health, your cholesterol, and your long-term health?Have you been told to eat less red meat, focus on cholesterol lowering foods, and load up on plants to protect yourself from autoimmune disease and chronic illness, but you're still dealing with bloating, constipation, fatigue, or worsening autoimmune conditions?Or maybe you've tried vegan, vegetarian, or “clean eating” diets for your health, and instead of getting better, your symptoms got worse?If you said yes to any of these questions, this episode is for you.Today, we're tackling one of the most controversial questions in nutrition: is meat good for you?Over the last 8 years working with hundreds of clients, I've seen something that goes directly against mainstream advice. The very food people are told to avoid for their cholesterol, heart health, and autoimmune disease is often the exact food that helps them heal.Yes - even my vegan and vegetarian clients.In this episode, we're breaking down the truth about meat, cholesterol, and gut health: why meat may be one of the most powerful tools for natural autoimmune treatment and who should consider diets like carnivore, keto, or even the Lion Diet - popularized by people like Mikhaila Fuller (formerly Peterson) .But we're also going to talk about when meat doesn't work...what circumstances can make meat feel like the problemand what to do if your body isn't tolerating meatIf you've been hesitant to eat meat or wondering if you should include meat on a journey to eating healthier - this episode is for you.TIMESTAMPS:00:00 - Meat Health Controversy01:44 - Podcast Welcome Disclaimer02:51 - Why Meat Got Villainized10:39 - Meat Superpowers Nutrients16:50 - Antinutrients Plant Sensitivities20:35 - Chewing Jaw Development24:33 - Lion Diet Success Story31:25 - Client Wins With Meat33:57 - When Meat Feels Bad38:02 - Practical Protein Tips40:42 - Wrap Up Program InviteEPISODES MENTIONED:69// How to Naturally Lower Your Cholesterol – Without Having to Give Up Fat or Meat148// The Oxalate Episode: Why You Should Care About Oxalates115// Vegan? 4 Reasons the Vegan Diet is Making Your IBS Worse298// Low Stomach Acid Explained: A Real Root Cause of Acid Reflux, Candida, Constipation, and SIBO299// Slow Motility isn't a root cause. Here's what is.48// Got snoring, sleep apnea, TMJ, or teeth grinding? You may need an Orofacial Myofunctional Therapist! – with Madison Scott, RDH, Myofunctional Therapist67// Endometriosis, Brain Fog, Eczema, Fatigue, Irritability, and Insomnia – How to Fix It All 40% or more in 3 Months [Client Testimonial -Jessica]WORK WITH US:Option #1)

Is meat good for you, or is it quietly destroying your gut health, your cholesterol, and your long-term health?Have you been told to eat less red meat, focus on cholesterol lowering foods, and load up on plants to protect yourself from autoimmune disease and chronic illness, but you're still dealing with bloating, constipation, fatigue, or worsening autoimmune conditions?Or maybe you've tried vegan, vegetarian, or “clean eating” diets for your health, and instead of getting better, your symptoms got worse?If you said yes to any of these questions, this episode is for you.Today, we're tackling one of the most controversial questions in nutrition: is meat good for you?Over the last 8 years working with hundreds of clients, I've seen something that goes directly against mainstream advice. The very food people are told to avoid for their cholesterol, heart health, and autoimmune disease is often the exact food that helps them heal.Yes - even my vegan and vegetarian clients.In this episode, we're breaking down the truth about meat, cholesterol, and gut health: why meat may be one of the most powerful tools for natural autoimmune treatment and who should consider diets like carnivore, keto, or even the Lion Diet - popularized by people like Mikhaila Fuller (formerly Peterson) .But we're also going to talk about when meat doesn't work...what circumstances can make meat feel like the problemand what to do if your body isn't tolerating meatIf you've been hesitant to eat meat or wondering if you should include meat on a journey to eating healthier - this episode is for you.TIMESTAMPS:00:00 - Meat Health Controversy01:44 - Podcast Welcome Disclaimer02:51 - Why Meat Got Villainized10:39 - Meat Superpowers Nutrients16:50 - Antinutrients Plant Sensitivities20:35 - Chewing Jaw Development24:33 - Lion Diet Success Story31:25 - Client Wins With Meat33:57 - When Meat Feels Bad38:02 - Practical Protein Tips40:42 - Wrap Up Program InviteEPISODES MENTIONED:69// How to Naturally Lower Your Cholesterol – Without Having to Give Up Fat or Meat148// The Oxalate Episode: Why You Should Care About Oxalates115// Vegan? 4 Reasons the Vegan Diet is Making Your IBS Worse298// Low Stomach Acid Explained: A Real Root Cause of Acid Reflux, Candida, Constipation, and SIBO299// Slow Motility isn't a root cause. Here's what is.48// Got snoring, sleep apnea, TMJ, or teeth grinding? You may need an Orofacial Myofunctional Therapist! – with Madison Scott, RDH, Myofunctional Therapist67// Endometriosis, Brain Fog, Eczema, Fatigue, Irritability, and Insomnia – How to Fix It All 40% or more in 3 Months [Client Testimonial -Jessica]WORK WITH US:Option #1)

Have you recently heard about postbiotics, and you're wondering if they're all hype or if they really can help improve your gut health? Do you have bloating, gas, diarrhea, or constipation, and you're suspicious you have gut dysbiosis - and you're wondering if postbiotics might help your gut health? Are you taking things like postbiotics, prebiotics, or probiotics, trying to find the best diet for gut dysbiosis… but your gut dysbiosis symptoms aren't actually going away? If you said yes to any of these questions, this episode is for you. Today, we're talking about postbiotics for gut dysbiosis. In today's episode, we'll talk about:What postbiotics are and how they differ from probiotics and prebioticsPossible ways postbiotics can help your gut and whole body healthWhere postbiotics can fail or even make symptoms worseMy top recommendations to heal your gut - based on what I'm seeing work for hundreds of men and women across the globe It's time to heal your gut. TIMESTAMPS:01:00 - Postbiotics Hype Check 02:15 - Listener Question Setup 03:53 - Postbiotics Explained Simply 08:07 - History and Official Definition 09:23 - What Research Actually Shows 11:17 - When Postbiotics Might Help 12:56 - Why They Wont Fix Root Cause 14:12 - Butyrate Benefits and Backfires 16:50 - Root Cause Healing Framework 20:17 - Simple Gut Health Lifestyle 21:25 - Final Takeaways and Goodbye RELATED EPISODES:Ep. 3// Why Probiotics Aren't Healing Your Gut235// SIBO Symptoms, SIBO Testing, and Why SIBO Treatments Fail WORK WITH US:Option #1)

Have you recently heard about postbiotics, and you're wondering if they're all hype or if they really can help improve your gut health? Do you have bloating, gas, diarrhea, or constipation, and you're suspicious you have gut dysbiosis - and you're wondering if postbiotics might help your gut health? Are you taking things like postbiotics, prebiotics, or probiotics, trying to find the best diet for gut dysbiosis… but your gut dysbiosis symptoms aren't actually going away? If you said yes to any of these questions, this episode is for you. Today, we're talking about postbiotics for gut dysbiosis. In today's episode, we'll talk about:What postbiotics are and how they differ from probiotics and prebioticsPossible ways postbiotics can help your gut and whole body healthWhere postbiotics can fail or even make symptoms worseMy top recommendations to heal your gut - based on what I'm seeing work for hundreds of men and women across the globe It's time to heal your gut. TIMESTAMPS:01:00 - Postbiotics Hype Check 02:15 - Listener Question Setup 03:53 - Postbiotics Explained Simply 08:07 - History and Official Definition 09:23 - What Research Actually Shows 11:17 - When Postbiotics Might Help 12:56 - Why They Wont Fix Root Cause 14:12 - Butyrate Benefits and Backfires 16:50 - Root Cause Healing Framework 20:17 - Simple Gut Health Lifestyle 21:25 - Final Takeaways and Goodbye RELATED EPISODES:Ep. 3// Why Probiotics Aren't Healing Your Gut235// SIBO Symptoms, SIBO Testing, and Why SIBO Treatments Fail WORK WITH US:Option #1)

Is IBS still running your life - even though you've tried the low FODMAP diet? Are you cutting out more and more foods, following all the “rules", taking probiotics or supplements, and still dealing with bloating, indigestion, and abdominal pain? Or maybe the low FODMAP diet worked at first, but now your IBS symptoms are creeping back in and you're wondering, why did it stop working? If you said yes to any of these questions, this episode is for you. Today, we're talking about one of the most recommended IBS treatments out there: the IBS low FODMAP diet. This was the diet I put myself on in 2015 when my IBS, constipation, and bloating started. It was the diet I followed perfectly for 2 years because it helped reduce my symptoms, but it never fully healed my gut, and every time I tried to reintroduce foods, all my symptoms came rushing back. Now, after working with hundreds of clients with IBS for over 8 years, I've heard this story over and over and over again. So on today's episode, I'm diving into WHY the low FODMAP diet is not working for thousands of people with IBS (likely millions) - and what to do instead to find IBS relief. In today's episode, we'll talk about:What the low FODMAP diet isWho developed itHow the low FODMAP diet for IBS theoretically is supposed to workWhy, for many people, the low FODMAP diet isn't helpingWhat to do instead to find your real IBS causes and get the IBS treatment you need to permanently reverse your IBS Because removing foods isn't the same thing as healing your gut. And if your low FODMAP diet isn't working… there's a reason. Let's go find it. TIMESTAMPS:00:00 - Low FODMAP Not Enough 02:00 - Podcast Welcome And Disclaimer 03:10 - Low FODMAP Refresher 04:06 - What FODMAP Means 05:02 - Origins And Success Rates 06:52 - When It Fails Patients 08:48 - How It Should Work 11:55 - The Real Root Cause 13:39 - Five Toxin Trap Overview 15:20 - Breaking Down The Five 19:07 - Training And Resources 21:37 - Should You Stay On It 23:07 - Why Food Is Not The Fix 25:46 - How The Trap Drives IBS 29:15 - Wrap Up And Next Episodes EPISODES MENTIONED:5 Toxin Trap Related Podcast Episodes:1. Poor Digestion298// Low Stomach Acid Explained: A Real Root Cause of Acid Reflux, Candida, Constipation, and SIBO241// Gallbladder Disease Symptoms and How to Naturally Treat Gallstones and Avoid Gallbladder Surgery2. Hidden Pathogens​233// H. Pylori Episode: Symptoms of H. Pylori, How to Interpret H. Pylori Test Results, and Why H. Pylori Treatments Fail​​234// The Candida Episode: Symptoms of Candida Overgrowth, How to Test for Candida, and Why the Candida Diet and Candida Cleanses Don't Work

Is IBS still running your life - even though you've tried the low FODMAP diet? Are you cutting out more and more foods, following all the “rules", taking probiotics or supplements, and still dealing with bloating, indigestion, and abdominal pain? Or maybe the low FODMAP diet worked at first, but now your IBS symptoms are creeping back in and you're wondering, why did it stop working? If you said yes to any of these questions, this episode is for you. Today, we're talking about one of the most recommended IBS treatments out there: the IBS low FODMAP diet. This was the diet I put myself on in 2015 when my IBS, constipation, and bloating started. It was the diet I followed perfectly for 2 years because it helped reduce my symptoms, but it never fully healed my gut, and every time I tried to reintroduce foods, all my symptoms came rushing back. Now, after working with hundreds of clients with IBS for over 8 years, I've heard this story over and over and over again. So on today's episode, I'm diving into WHY the low FODMAP diet is not working for thousands of people with IBS (likely millions) - and what to do instead to find IBS relief. In today's episode, we'll talk about:What the low FODMAP diet isWho developed itHow the low FODMAP diet for IBS theoretically is supposed to workWhy, for many people, the low FODMAP diet isn't helpingWhat to do instead to find your real IBS causes and get the IBS treatment you need to permanently reverse your IBS Because removing foods isn't the same thing as healing your gut. And if your low FODMAP diet isn't working… there's a reason. Let's go find it. TIMESTAMPS:00:00 - Low FODMAP Not Enough 02:00 - Podcast Welcome And Disclaimer 03:10 - Low FODMAP Refresher 04:06 - What FODMAP Means 05:02 - Origins And Success Rates 06:52 - When It Fails Patients 08:48 - How It Should Work 11:55 - The Real Root Cause 13:39 - Five Toxin Trap Overview 15:20 - Breaking Down The Five 19:07 - Training And Resources 21:37 - Should You Stay On It 23:07 - Why Food Is Not The Fix 25:46 - How The Trap Drives IBS 29:15 - Wrap Up And Next Episodes EPISODES MENTIONED:5 Toxin Trap Related Podcast Episodes:1. Poor Digestion298// Low Stomach Acid Explained: A Real Root Cause of Acid Reflux, Candida, Constipation, and SIBO241// Gallbladder Disease Symptoms and How to Naturally Treat Gallstones and Avoid Gallbladder Surgery2. Hidden Pathogens​233// H. Pylori Episode: Symptoms of H. Pylori, How to Interpret H. Pylori Test Results, and Why H. Pylori Treatments Fail​​234// The Candida Episode: Symptoms of Candida Overgrowth, How to Test for Candida, and Why the Candida Diet and Candida Cleanses Don't Work

Is your food sensitivity list growing, despite eating right or doing things to try to heal your gut? Are you dairy free, gluten free, grain free, or on a restrictive diet like the low FODMAP diet and dreaming about the day you'll be able to eat foods you love again? Have you been told that you'll never be able to eat a food again like dairy, gluten, wheat, or corn - but you want to know if anyone has ever successfully reversed severe sensitivities to any of these? If you said yes to any of these questions, this episode is for you. Today, I'm sharing my very real, very personal story about how I recently discovered that I no longer have a dairy intolerance. After more than a decade of having gas, bloating, and bowel movement alteration after eating cow dairy - I suddenly don't anymore. That's why, in today's episode, I'm sharing ALL the details:When my dairy intolerance started (and the super unusual dairy intolerance symptom I got with it)Why I think it startedWhy I never thought I'd be able to eat cow dairy againThe best dairy intolerance test I recommend for anyone wanting to test their sensitivity to dairyHow my dairy intolerance led me to my constipation, IBS, and amenorrhea diagnosesThe exact path I took that led me to this year and discovering I can eat dairy againMy top tips for how you can repeat the exact steps I took, 10x faster, and get the same results If you're looking for a real story from a real person who found healing in the last place she expected, and want to know how you may be able to duplicate my results for yourself - keep on listening. You don't want to miss this episode. TIMESTAMPS:00:00 - Food Sensitivity Hope 00:36 - Dairy Intolerance Gone 01:58 - Podcast Welcome 03:07 - Temporary vs Permanent 07:03 - Testing Dairy Safely 09:47 - Costco Cheese Moment 12:04 - How It Started 13:42 - 2015 Gut Breakdown 16:04 - Three Healing Phases 18:47 - Parasites And Biochemistry 21:30 - Mold Connection 29:21 - Clean Version Steps 30:17 - Free Constipation Guide 31:42 - Closing Encouragement EPISODES MENTIONED:267// The Best Food Sensitivity Test for You, with Vibrant Wellness119// Get OFF the Low FODMAP Diet in 3 Simple Steps171// 3 Dairy Free Foods for Creamy Cheese, Sauces, and PIZZA293 // 10 Best Protein Powders for Gut Health (Dairy-Free + Gluten-Free) WORK WITH US:Option #1)

Is your food sensitivity list growing, despite eating right or doing things to try to heal your gut? Are you dairy free, gluten free, grain free, or on a restrictive diet like the low FODMAP diet and dreaming about the day you'll be able to eat foods you love again? Have you been told that you'll never be able to eat a food again like dairy, gluten, wheat, or corn - but you want to know if anyone has ever successfully reversed severe sensitivities to any of these? If you said yes to any of these questions, this episode is for you. Today, I'm sharing my very real, very personal story about how I recently discovered that I no longer have a dairy intolerance. After more than a decade of having gas, bloating, and bowel movement alteration after eating cow dairy - I suddenly don't anymore. That's why, in today's episode, I'm sharing ALL the details:When my dairy intolerance started (and the super unusual dairy intolerance symptom I got with it)Why I think it startedWhy I never thought I'd be able to eat cow dairy againThe best dairy intolerance test I recommend for anyone wanting to test their sensitivity to dairyHow my dairy intolerance led me to my constipation, IBS, and amenorrhea diagnosesThe exact path I took that led me to this year and discovering I can eat dairy againMy top tips for how you can repeat the exact steps I took, 10x faster, and get the same results If you're looking for a real story from a real person who found healing in the last place she expected, and want to know how you may be able to duplicate my results for yourself - keep on listening. You don't want to miss this episode. TIMESTAMPS:00:00 - Food Sensitivity Hope 00:36 - Dairy Intolerance Gone 01:58 - Podcast Welcome 03:07 - Temporary vs Permanent 07:03 - Testing Dairy Safely 09:47 - Costco Cheese Moment 12:04 - How It Started 13:42 - 2015 Gut Breakdown 16:04 - Three Healing Phases 18:47 - Parasites And Biochemistry 21:30 - Mold Connection 29:21 - Clean Version Steps 30:17 - Free Constipation Guide 31:42 - Closing Encouragement EPISODES MENTIONED:267// The Best Food Sensitivity Test for You, with Vibrant Wellness119// Get OFF the Low FODMAP Diet in 3 Simple Steps171// 3 Dairy Free Foods for Creamy Cheese, Sauces, and PIZZA293 // 10 Best Protein Powders for Gut Health (Dairy-Free + Gluten-Free) WORK WITH US:Option #1)

Have you taken magnesium citrate to relieve constipation, but it hasn't worked?Have you tried higher and higher doses, or different types of magnesium like magnesium malate or magnesium oxide, to relieve constipation, but they don't work or leave you with tons of gas, bloating, and abdominal pain?Or - are you researching different types of magnesium and trying to figure out which is the best for fast constipation relief?If you said yes to any of these questions, this episode is for you.Magnesium citrate is heralded as one of the key natural remedies to constipation - along with fiber, drinking water, and probiotics.However, magnesium citrate has left MANY people no better off in their search for regular bowel movements. And for some, it's even made the symptoms of gas, bloating, and abdominal pain even worse.That's why, in today's episode, I'm sharing what many health providers are NOT sharing:Why magnesium citrate works for some people, but not othersWhat it means when magnesium citrate is not workingWhat to do instead to find constipation reliefIf you're tired of constipation remedies that don't work and want to find permanent relief for constipation, then this episode is for you.TIMESTAMPS:00:00 - Magnesium Citrate Not Working 01:29 - Podcast Welcome and Mission 02:37 - Why Citrate Works Fast 04:12 - How It Works in Gut 07:22 - Best Use Travel Constipation 08:02 - Why Chronic Constipation Persists 09:51 - Root Cause Guide and Proof 13:27 - Electrolytes Beyond Magnesium 15:19 - Hope Next Steps and WrapEPISODES MENTIONED:165// The Constipation Magnesium Myth232// The Salt Episode: Is Sodium Deficiency Causing Your Bloating and Constipation?117// End Six Years of Constipation in One Month [Testimonial – Anitra]100// End Bloating, Constipation, and Food Confusion in 3 months [Testimonial - Rachel]158// How She Ended a Decade of Chronic Constipation in 1 Month [Testimonial - Ti]183// Relieve 30+ Years of Constipation, Headaches, Fatigue, Insomnia, And Anxiety in ONE Week [Testimonial - Eric]200// How to End 20+ Years of Constipation and Acid Reflux in 3 Months249// She Beat Her Bloat, Constipation, and Acid Reflux in One MonthWORK WITH US:Option #1)

Have you taken magnesium citrate to relieve constipation, but it hasn't worked?Have you tried higher and higher doses, or different types of magnesium like magnesium malate or magnesium oxide, to relieve constipation, but they don't work or leave you with tons of gas, bloating, and abdominal pain?Or - are you researching different types of magnesium and trying to figure out which is the best for fast constipation relief?If you said yes to any of these questions, this episode is for you.Magnesium citrate is heralded as one of the key natural remedies to constipation - along with fiber, drinking water, and probiotics.However, magnesium citrate has left MANY people no better off in their search for regular bowel movements. And for some, it's even made the symptoms of gas, bloating, and abdominal pain even worse.That's why, in today's episode, I'm sharing what many health providers are NOT sharing:Why magnesium citrate works for some people, but not othersWhat it means when magnesium citrate is not workingWhat to do instead to find constipation reliefIf you're tired of constipation remedies that don't work and want to find permanent relief for constipation, then this episode is for you.TIMESTAMPS:00:00 - Magnesium Citrate Not Working 01:29 - Podcast Welcome and Mission 02:37 - Why Citrate Works Fast 04:12 - How It Works in Gut 07:22 - Best Use Travel Constipation 08:02 - Why Chronic Constipation Persists 09:51 - Root Cause Guide and Proof 13:27 - Electrolytes Beyond Magnesium 15:19 - Hope Next Steps and WrapEPISODES MENTIONED:165// The Constipation Magnesium Myth232// The Salt Episode: Is Sodium Deficiency Causing Your Bloating and Constipation?117// End Six Years of Constipation in One Month [Testimonial – Anitra]100// End Bloating, Constipation, and Food Confusion in 3 months [Testimonial - Rachel]158// How She Ended a Decade of Chronic Constipation in 1 Month [Testimonial - Ti]183// Relieve 30+ Years of Constipation, Headaches, Fatigue, Insomnia, And Anxiety in ONE Week [Testimonial - Eric]200// How to End 20+ Years of Constipation and Acid Reflux in 3 Months249// She Beat Her Bloat, Constipation, and Acid Reflux in One MonthWORK WITH US:Option #1)

This week, I had the pleasure of chatting with “Helene Godin” , the founder of **By The Way Bakery**. After 22 years as an intellectual property and media attorney, she took the leap into baking.We discussed her journey from law school to working at NBC and Bloomberg, Reader's Digest, and Audible.Com (http://audible.com/), and how those experiences shaped her problem-solving skills. Helene opened her first bakery in Hastings-on-Hudson in 2011, and now has two locations in New York City and one in Greenwich, Connecticut. Her gluten-free and dairy-free treats are available in over 100 Whole Foods and 440 Sprouts Farmers Markets across the country. Helene's mission is to connect with the community and spread joy and happiness through delicious gluten-free options.We also touched on her love for notecards, the joy of unsolicited book reports, and her gratitude for her 85 employees and supportive husband.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3358: Shawna Scafe shares a humorous and honest look at cutting out gluten and dairy while managing her baby's reflux, offering practical tips that make the transition feel doable. From clever substitutions to meal planning and real-life survival strategies, her insights help take the stress out of dietary restrictions. It's a relatable guide that proves you can adapt without completely giving up the joy of food. Read along with the original article(s) here: https://simpleonpurpose.ca/going-gluten-and-dairy-free-tips-from-a-mom-who-misses-pizza/ Quotes to ponder: "I love how gluten firmly binds everything yet remains pillowy and moist. I adore the rich creaminess of versatile dairy. But we cannot be together!" "Learn all the ingredients to look for to ensure the product is GF and DF." "Having a routine with shopping and cooking is a real time saver." Episode references: Yummly: https://www.yummly.com Gluten-Free Grocery Shopping Guide: https://www.amazon.com/Gluten-Free-Grocery-Shopping-Guide/dp/193630323X Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3358: Shawna Scafe shares a humorous and honest look at cutting out gluten and dairy while managing her baby's reflux, offering practical tips that make the transition feel doable. From clever substitutions to meal planning and real-life survival strategies, her insights help take the stress out of dietary restrictions. It's a relatable guide that proves you can adapt without completely giving up the joy of food. Read along with the original article(s) here: https://simpleonpurpose.ca/going-gluten-and-dairy-free-tips-from-a-mom-who-misses-pizza/ Quotes to ponder: "I love how gluten firmly binds everything yet remains pillowy and moist. I adore the rich creaminess of versatile dairy. But we cannot be together!" "Learn all the ingredients to look for to ensure the product is GF and DF." "Having a routine with shopping and cooking is a real time saver." Episode references: Yummly: https://www.yummly.com Gluten-Free Grocery Shopping Guide: https://www.amazon.com/Gluten-Free-Grocery-Shopping-Guide/dp/193630323X Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever found yourself wondering, “Can I ever hope again?"Have you been doing everything you know how to do to heal - and yet the emotional weight of chronic illness still feels crushing?Or maybe you wouldn't even call it depression… but you feel numb, exhausted, or like hope just doesn't come as easily as it used to. If you said yes to any of those questions, this episode is for you. Today's episode closes out our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing. In this Discipleship Series, I've been sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like I was making absolutely no progress. The goal is simple: to slow down and talk about the matters of the heart. To sit together for a moment and ask — with who you are right now, not the future healed version of you — how do you tend your heart? How do you find hope again when chronic illness and depression feel intertwined? This is for you if you've been sick for months or years. And if you're not sure you'd call yourself chronically ill, but you've been carrying something heavy for a long time, this is for you too. In today's episode, we're diving into:Chronic illness and depressionWhat to do when hope feels dangerous or painfulHow to balance the emotion of hope without devalidating or suppressing your personal experienceSharing my personal story of how I found hope in the middle of chronic pain, loneliness, no answers, and no reason to see a future where anything was different If you've been doing everything you know how to do and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. Not to promise a breakthrough. But to strengthen something inside you that illness may have been quietly wearing down. P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, meaning, and hope in the middle of a hard season. I hope this blesses you. TIMESTAMPS:00:00 - When Hope Feels Gone 00:29 - Series Focus and Intent 02:04 - Podcast Welcome and Disclaimer 03:14 - Why This Episode Matters 06:03 - Hope and Depression Framed 07:05 - Valley of Dry Bones Reading 11:20 - My Story With the Passage 12:52 - Faith Meets Science Healing 14:52 - Finding Breath and Meaning 16:01 - A Prayer and Anatomy Surprise 19:48 - Hope Without Toxic Positivity 21:16 - Isaiah Encouragement and Purpose 24:05 - Practical Steps to Hope Again 26:12 - Wrap Up and Next Steps WORK WITH US:Option #1)

Have you ever found yourself wondering, “Can I ever hope again?"Have you been doing everything you know how to do to heal - and yet the emotional weight of chronic illness still feels crushing?Or maybe you wouldn't even call it depression… but you feel numb, exhausted, or like hope just doesn't come as easily as it used to. If you said yes to any of those questions, this episode is for you. Today's episode closes out our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing. In this Discipleship Series, I've been sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like I was making absolutely no progress. The goal is simple: to slow down and talk about the matters of the heart. To sit together for a moment and ask — with who you are right now, not the future healed version of you — how do you tend your heart? How do you find hope again when chronic illness and depression feel intertwined? This is for you if you've been sick for months or years. And if you're not sure you'd call yourself chronically ill, but you've been carrying something heavy for a long time, this is for you too. In today's episode, we're diving into:Chronic illness and depressionWhat to do when hope feels dangerous or painfulHow to balance the emotion of hope without devalidating or suppressing your personal experienceSharing my personal story of how I found hope in the middle of chronic pain, loneliness, no answers, and no reason to see a future where anything was different If you've been doing everything you know how to do and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. Not to promise a breakthrough. But to strengthen something inside you that illness may have been quietly wearing down. P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, meaning, and hope in the middle of a hard season. I hope this blesses you. TIMESTAMPS:00:00 - When Hope Feels Gone 00:29 - Series Focus and Intent 02:04 - Podcast Welcome and Disclaimer 03:14 - Why This Episode Matters 06:03 - Hope and Depression Framed 07:05 - Valley of Dry Bones Reading 11:20 - My Story With the Passage 12:52 - Faith Meets Science Healing 14:52 - Finding Breath and Meaning 16:01 - A Prayer and Anatomy Surprise 19:48 - Hope Without Toxic Positivity 21:16 - Isaiah Encouragement and Purpose 24:05 - Practical Steps to Hope Again 26:12 - Wrap Up and Next Steps WORK WITH US:Option #1)

Have you ever imagined finally being well… and instead of feeling excited, you felt anxious?Have you quietly wondered, “If I get better… who will I be?”Or maybe you've been so deep in chronic illness that it feels safer to stay where you are than to face the unknown future of being healthy again. If you said yes to any of those questions, this episode is for you. Today's episode continues our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing. In this series on chronic illness and mental health, I'm sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like I was making zero progress. The goal is simple: to slow down and talk about the matters of the heart. To sit together for a moment and ask — with who you are right now, not the future healed version of you — how do you tend your heart? How do you find emotional, internal health when chronic illness anxiety is quietly shaping your future? This is for you if you've been sick for months or years. And if you're not sure you'd call yourself chronically ill, but you've been carrying something heavy for a long time, this is for you too. In today's episode, we're diving into:Chronic illness anxiety and fear of the futureThe difference between being impacted by illness and becoming your illnessA powerful journal prompt you can do today to reveal any hidden fears you may have about getting better If you've been doing everything you know how to do and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. Not to promise a breakthrough. But to gently surface something that may be quietly influencing your healing more than you realize. P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, clarity, and courage as they look toward a healthier future. I hope this blesses you. TIMESTAMPS:00:00 - Afraid To Heal 00:36 - Series Intent And Scope 02:24 - Podcast Intro And Disclaimer 03:32 - Recap And Episode Setup 04:11 - My Fear Of Recovery 07:16 - Bible Story Turning Point 09:38 - Do You Want Healing 12:22 - Illness As A Shield 15:04 - Not Your Fault Disclaimer 17:34 - Release Over Identification 20:54 - Journal Prompt Visualization 24:19 - Client Wins And Resources 27:24 - Final Encouragement And Next WORK WITH US:Option #1)

Richard is back from beyond the wall visiting the Harrowed Gate and its Gathering of Card boards and pieces.  Lots to chat about, from teaching rules very badly, to fire alarms and daring escapes plus games, lots of games.  1:00 Gluten and Milk  5:15 Lion witch and the wardrobe 6.45 Airecon - The Cairn Hotel 20:45 RKHARD 24:00 Press Event  26:15 Star Wars Unlimited  30:00 Fart in the Clocktower  35:00 Food Trucks  40:00 Tag Team Tournament  43:00 Terry, Whisky, Cider, and badly teaching Cursed Court  50:00 Magical Athlete  55:00 Risk Express and Rules 57:00 Meeting old friends.  58:00 Courtesans, Batam, Epic Spell Wars Battle Wizards 01:01:00 Eternal Decks  01:15:00 Moon Colony Bloodbath  1:20:45 What I bought 01:32:30 Luke, Bomb Busters, Arydia, We Played God 01:40:00 RV There Yet? 01:48:00 Goodbye Our Links of Note If you would like to support us then please visit and interact with the links below.  Please give us a rating or review on your podcast catcher of choice.  Also, please let someone else know about our show, as recommendations are wonderful things. OUR LINKS OF NOTES (⁠⁠https://linktr.ee/werenotwizards⁠⁠)  ⁠⁠Spotify⁠⁠ ⁠⁠Apple Podcasts⁠⁠   | ⁠⁠Website ⁠⁠ | ⁠⁠Our Blog⁠⁠ | ⁠⁠Our YouTube Channel⁠⁠ ⁠⁠Our BGG Guild⁠⁠ | ⁠⁠Board Game Geek Page⁠⁠ | ⁠⁠Facebook ⁠⁠| ⁠⁠Instagram⁠⁠ Stay Safe, Roll Sixes, Make Something Awful. Stay Spicy.   

Have you ever imagined finally being well… and instead of feeling excited, you felt anxious?Have you quietly wondered, “If I get better… who will I be?”Or maybe you've been so deep in chronic illness that it feels safer to stay where you are than to face the unknown future of being healthy again. If you said yes to any of those questions, this episode is for you. Today's episode continues our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing. In this series on chronic illness and mental health, I'm sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like I was making zero progress. The goal is simple: to slow down and talk about the matters of the heart. To sit together for a moment and ask — with who you are right now, not the future healed version of you — how do you tend your heart? How do you find emotional, internal health when chronic illness anxiety is quietly shaping your future? This is for you if you've been sick for months or years. And if you're not sure you'd call yourself chronically ill, but you've been carrying something heavy for a long time, this is for you too. In today's episode, we're diving into:Chronic illness anxiety and fear of the futureThe difference between being impacted by illness and becoming your illnessA powerful journal prompt you can do today to reveal any hidden fears you may have about getting better If you've been doing everything you know how to do and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. Not to promise a breakthrough. But to gently surface something that may be quietly influencing your healing more than you realize. P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, clarity, and courage as they look toward a healthier future. I hope this blesses you. TIMESTAMPS:00:00 - Afraid To Heal 00:36 - Series Intent And Scope 02:24 - Podcast Intro And Disclaimer 03:32 - Recap And Episode Setup 04:11 - My Fear Of Recovery 07:16 - Bible Story Turning Point 09:38 - Do You Want Healing 12:22 - Illness As A Shield 15:04 - Not Your Fault Disclaimer 17:34 - Release Over Identification 20:54 - Journal Prompt Visualization 24:19 - Client Wins And Resources 27:24 - Final Encouragement And Next WORK WITH US:Option #1)

Have you ever had a new symptom flare up and immediately felt a wave of panic or fear go through your body? Do you feel a rush of panic the second you get a new symptoms — bloating, diarrhea, pain, fatigue — and your mind spirals into worst-case scenarios? Or maybe you're exhausted from feeling like every changing (or unchanging) symptoms is an emergency… and you just want to know how to calm down without ignoring your health? If you said “yes” to any of these questions, this episode is for you. Today's episode continues our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing. In this series on chronic illness and mental health, I'm sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like I was making zero progress. In today's episode, we're diving into:how to process new symptoms without triggering a rush of panicthe one phrase that helped me stop feeling like every new sensations in my body was an emergencythe most important thing I learned that helped me stop my chronic illness anxiety (and honestly, daily anxiety)3 practical ways to stop the anxiety spiral and ground yourself - even when things aren't going perfectly If you've been doing everything you know how to do and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. Not to promise a breakthrough. But to strengthen something inside you that illness may have been quietly wearing down. P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, hope, and emotional resilience in the middle of a hard season. I hope this blesses you. TIMESTAMPS:00:00 - Symptom Panic Intro 00:35 - Series Focus and Promise 02:02 - Podcast Welcome and Disclaimer 03:12 - Why Chronic Illness Fuels Anxiety 05:16 - A Gentler Approach 05:39 - Origin Story Depression to Healing 06:36 - Key Phrase Write This Down 07:07 - Why Fixing Mindset Backfires 11:11 - Perfectionism and Inner Critic 12:46 - When Letting Go Feels Scary 14:01 - Client Examples and Symptom Blips 19:20 - Three Ways to Stop Panic 21:26 - Faith Support John 15 Abide 28:02 - Faith Support Mark 4 Seed Growth 29:26 - Seed and Growth Mystery 29:41 - Parenting as Parable 30:59 - God Gives the Growth 31:23 - Find Evidence for Belief 32:25 - Will Life Still Work 35:38 - When the Shift Helps 36:29 - Illness and Slower Living 38:58 - If It Triggers You 41:51 - Coaching Panic to Curiosity 42:54 - ER Kidney Stone Story 46:46 - Birth Fears and Support 49:47 - Practical Safety Framework 53:00 - Wrap Up and Next Steps WORK WITH US:Option #1)

Have you ever had a new symptom flare up and immediately felt a wave of panic or fear go through your body? Do you feel a rush of panic the second you get a new symptoms — bloating, diarrhea, pain, fatigue — and your mind spirals into worst-case scenarios? Or maybe you're exhausted from feeling like every changing (or unchanging) symptoms is an emergency… and you just want to know how to calm down without ignoring your health? If you said “yes” to any of these questions, this episode is for you. Today's episode continues our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing. In this series on chronic illness and mental health, I'm sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like I was making zero progress. In today's episode, we're diving into:how to process new symptoms without triggering a rush of panicthe one phrase that helped me stop feeling like every new sensations in my body was an emergencythe most important thing I learned that helped me stop my chronic illness anxiety (and honestly, daily anxiety)3 practical ways to stop the anxiety spiral and ground yourself - even when things aren't going perfectly If you've been doing everything you know how to do and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. Not to promise a breakthrough. But to strengthen something inside you that illness may have been quietly wearing down. P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, hope, and emotional resilience in the middle of a hard season. I hope this blesses you. TIMESTAMPS:00:00 - Symptom Panic Intro 00:35 - Series Focus and Promise 02:02 - Podcast Welcome and Disclaimer 03:12 - Why Chronic Illness Fuels Anxiety 05:16 - A Gentler Approach 05:39 - Origin Story Depression to Healing 06:36 - Key Phrase Write This Down 07:07 - Why Fixing Mindset Backfires 11:11 - Perfectionism and Inner Critic 12:46 - When Letting Go Feels Scary 14:01 - Client Examples and Symptom Blips 19:20 - Three Ways to Stop Panic 21:26 - Faith Support John 15 Abide 28:02 - Faith Support Mark 4 Seed Growth 29:26 - Seed and Growth Mystery 29:41 - Parenting as Parable 30:59 - God Gives the Growth 31:23 - Find Evidence for Belief 32:25 - Will Life Still Work 35:38 - When the Shift Helps 36:29 - Illness and Slower Living 38:58 - If It Triggers You 41:51 - Coaching Panic to Curiosity 42:54 - ER Kidney Stone Story 46:46 - Birth Fears and Support 49:47 - Practical Safety Framework 53:00 - Wrap Up and Next Steps WORK WITH US:Option #1)

Are you struggling with chronic illness or symptoms that just won't go away, and you've gotten to a point where it just feels like maybe no one understands your symptoms or what you're going through?Do your parents, family, or friends subtly or directly implying that don't really think you have anything? That you're overly sensitive and it's go away if you just chose to stop being so sensitive?Are you tired of explaining your symptoms or what day to day life is like to your family or friends - maybe they don't devalidate you like your family, but they have no idea how to respond other that "I'm so sorry you're going through that", and you feel even more alone than before you shared?Or - have you sat in a doctor's office, hoping someone would finally understand — and been met with blank stares and no answers?If you said yes to any of those questions, this episode is for you.Today's episode starts our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing.In this series, I'm sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like (or literally was) making zero progress.The goal is simple: to slow down and talk about the matters of the heart.To sit together for a moment and reflect — with who you are right now, not the future healed version of you — how do you tend your heart? How do you find emotional, internal health?Because you don't have to be physically healthy first to find emotional health.In today's episode, we're diving into:what chronic illness can feel lonely, even when you're surrounded by loving peopletips on what to do with people who are not loving or supportive on your health journeyexamples of 2 people in the Bible who hit a "I can't take it any longer" moment in their life, how they responded, and what lessons we can learn from itpractical steps to take to combat chronic illness loneliness, with or without the support of your immediate friends and familyIf you've been doing everything you know how to do to get healthy and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. But to strengthen something inside you that illness may have been quietly wearing down.P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, hope, and emotional resilience in the middle of a hard season. I hope this blesses you!TIMESTAMPS:00:00 - Chronic Illness Isolation 01:10 - Series Purpose and Scope 02:00 - What to Expect Today 03:38 - Why This Series Now 05:55 - Bible Stories for Resilience 06:40 - Science of Loneliness 10:35 - Supportive vs Dismissive People 12:24 - What to Do With Loneliness 13:52 - Elijah Hits the Wall 18:56 - God Meets Elijah Gently 23:34 - You Are Not Alone 25:24 - Modern Parallel and Community 27:48 - When Faith Heroes Hit Walls 28:45 - Moses Reaches Breaking Point 29:24 - The Weight of Millions 31:31 - Kill Me Now Prayer 32:56 - God Shares the Burden 33:51 - Loneliness Takeaways Begin 34:30 - Be Real and Journal It 36:07 - Find Safe People and Counselors 40:31 - Receive the Help Offered 43:44 - Ask Clearly for Support 47:19 - Ask God and Trust Provision 49:59 - Closing and Community InviteEPISODES MENTIONED:Ep. 162// Constipation Remedies Not Working? Find Relief with These 4 Lab TestsWORK WITH US:Option #1)

Are you struggling with chronic illness or symptoms that just won't go away, and you've gotten to a point where it just feels like maybe no one understands your symptoms or what you're going through?Do your parents, family, or friends subtly or directly implying that don't really think you have anything? That you're overly sensitive and it's go away if you just chose to stop being so sensitive?Are you tired of explaining your symptoms or what day to day life is like to your family or friends - maybe they don't devalidate you like your family, but they have no idea how to respond other that "I'm so sorry you're going through that", and you feel even more alone than before you shared?Or - have you sat in a doctor's office, hoping someone would finally understand — and been met with blank stares and no answers?If you said yes to any of those questions, this episode is for you.Today's episode starts our series exploring the emotional weight of chronic illness. No protocols. No strategies. No fixing.In this series, I'm sharing the things that anchored me on my journey toward wholeness — even in seasons where I felt like (or literally was) making zero progress.The goal is simple: to slow down and talk about the matters of the heart.To sit together for a moment and reflect — with who you are right now, not the future healed version of you — how do you tend your heart? How do you find emotional, internal health?Because you don't have to be physically healthy first to find emotional health.In today's episode, we're diving into:what chronic illness can feel lonely, even when you're surrounded by loving peopletips on what to do with people who are not loving or supportive on your health journeyexamples of 2 people in the Bible who hit a "I can't take it any longer" moment in their life, how they responded, and what lessons we can learn from itpractical steps to take to combat chronic illness loneliness, with or without the support of your immediate friends and familyIf you've been doing everything you know how to do to get healthy and you're still not better, I hope this episode meets you exactly where you are. Not to fix you. But to strengthen something inside you that illness may have been quietly wearing down.P.S. In this episode, I'll be sharing from my own faith background, because that's where many of these lessons were shaped for me. But these conversations are for anyone who's looking for steadiness, hope, and emotional resilience in the middle of a hard season. I hope this blesses you!TIMESTAMPS:00:00 - Chronic Illness Isolation 01:10 - Series Purpose and Scope 02:00 - What to Expect Today 03:38 - Why This Series Now 05:55 - Bible Stories for Resilience 06:40 - Science of Loneliness 10:35 - Supportive vs Dismissive People 12:24 - What to Do With Loneliness 13:52 - Elijah Hits the Wall 18:56 - God Meets Elijah Gently 23:34 - You Are Not Alone 25:24 - Modern Parallel and Community 27:48 - When Faith Heroes Hit Walls 28:45 - Moses Reaches Breaking Point 29:24 - The Weight of Millions 31:31 - Kill Me Now Prayer 32:56 - God Shares the Burden 33:51 - Loneliness Takeaways Begin 34:30 - Be Real and Journal It 36:07 - Find Safe People and Counselors 40:31 - Receive the Help Offered 43:44 - Ask Clearly for Support 47:19 - Ask God and Trust Provision 49:59 - Closing and Community InviteEPISODES MENTIONED:Ep. 162// Constipation Remedies Not Working? Find Relief with These 4 Lab TestsWORK WITH US:Option #1)

Limitations of Conventional Parkinson's Treatment; Dietary Neurotoxins and Dopamine Cell Damage; Protein Excess and Dopamine Interference; Dopamine Pathways and Cell Protection; Medication Masks Symptoms but Doesn't Slow Disease; Early Cell Loss in Parkinson's and Prevention; Animal Fat Increases Parkinson's Risk; Organochlorine Pesticides and Brain Cell Death; Dairy Products Contain Neurotoxic Residues; Dairy and Parkinson's: Dose-Response Risk; Dairy Reduces Protective Uric Acid and Adds Toxins; Cheese and Pizza Amplify Disease Risk; Scientific Consensus Against Dairy in Parkinson's; Common Dairy Toxins Trigger Brain Inflammation #Parkinsons #BrainHealth #NeuroNutrition #HealthTalks

Vampire Penguin is redefining the dessert landscape, and Parker King's exclusive interview on the Ash Said It show highlights why this brand is a viral sensation. Far from your average treats, Vampire Penguin offers a proprietary Shaved Snow experience that bridges the gap between the creamy richness of high-end ice cream and the ethereal lightness of a fresh snowfall. Unlike traditional snow cones, which rely on crunchy crushed ice and syrupy top-coats, Shaved Snow is crafted from infused frozen blocks shaved into delicate, ribbon-like layers. This process creates a "melt-in-your-mouth" sensation that is significantly lower in sugar and calories than standard dairy desserts—often containing only 10–14g of sugar per serving. Accessibility is a cornerstone of the Vampire Penguin philosophy. The menu is intentionally designed to be inclusive, featuring a vast array of Dairy-Free, Vegan, and Gluten-Free options. Most snow bases are non-dairy, allowing plant-based fans to indulge in signature creations without compromise. Seasonal offerings keep the menu dynamic, with rotating specials like the Mexican Candy (Mango snow with Chamoy and Tajin), Thin Mint, and the tropical Pina Colada. For the truly adventurous, "Secret Menu" combinations often emerge through the Conjure Your Own feature, where guests mix and match from 17+ flavors like Taro, Horchata, and Sea Salt Caramel with toppings ranging from popping boba to condensed milk. Beyond the bowl, the Vampire Penguin culture is a lifestyle. Many locations carry exclusive Vampire Penguin merchandise, including the brand's signature plushies (like Walter the Walrus and Paula Bear), children's storybooks detailing the "Legend of Vampire Penguin," and even branded apparel like hats and t-shirts. Whether you are visiting the Cumming, GA location or any of their global outposts, the experience is a curated blend of whimsical storytelling and culinary innovation. This isn't just a dessert; it's a "low-guilt" indulgence that proves you don't need heavy cream to achieve heavy-hitting flavor. Web: www.vampire penguin.com - Looking for that extra spark to level up your life? Say hello to Ash Brown—your go-to American powerhouse, motivational speaker, and the ultimate hype-woman for your personal and professional growth. Ash isn't just a voice in personal development; she's a trusted friend who brings real-talk wisdom and contagious energy to every conversation. Whether you're stuck in a rut or ready to scale your dreams, Ash is here to fuel your journey with a mix of heart and hustle.

What do you think of thiamine as a treatment for Parkinson's?Is there a natural thyroid medicine you recommend that is not pork-derived?Please discuss the COVID-19 vaccine and cardiology issuesCan you help my granddaughter with guttate psoriasis?

Holiday Stress tops tax season stressWhat would Dr. Hoffman say?Is berberine truly efficacious?My doctor recommends I drink alcohol to reduce stress and improve circulation

Is what you’re eating causing your pain, fatigue, or stubborn weight gain? Join Dr. Pinkston and nutritionist Laura LaValle as they dive deep into the Elimination Diet—the gold standard for identifying hidden food sensitivities. In this episode, Dr. Pinkston explores why modern life has triggered a surge in "leaky gut" and how removing common culprits like gluten, dairy, and soy can resolve everything from chronic migraines to seasonal allergies. Learn the exact protocol to reset your system, boost your metabolism, and finally understand your body’s unique needs.See omnystudio.com/listener for privacy information.

Have you ever had a practitioner casually tell you, “You need to cut out caffeine,” and your whole brain just went: “I'm sorry… WHAT?” Yeah. That moment. Because sure — your adrenal glands are fried. Your nervous system is tired. Your cortisol is tanking at all the wrong times of day. But also… you're a human. With routines. And feelings. And morning rituals you actually like. So when I tell my clients they need a break from caffeine — coffee, black tea, matcha, even green tea — the very next question is always: “Okay… but how am I supposed to have any energy?” Great news: we fix that. I actually give every client a supplement that increases the half-life of their cortisol — so your natural energy lasts longer without the caffeine crash. (We love science.) But then comes the second panic: “Wait… what am I supposed to drink now?” Because let's be honest: the comfort of the drink matters just as much as the caffeine. The warmth. The ritual. The cozy cup in your hands.The “this is MY moment before the chaos starts” drink. So today's episode is my gift to you — a giant menu of delicious, client-approved, totally caffeine-free drinks that actually make this season fun, doable, and dare I say… enjoyable. If you're trying to go caffeine-free — or you've wanted to try but didn't know what to replace your coffee with — this episode is going to give you ideas, options, and hope that you can still love your morning drink… even while giving your adrenals a well-deserved nap. TIMESTAMPS:00:00 - Introduction: The Caffeine Dilemma 02:00 - The Better Belly Podcast: Who We Are 03:13 - Holiday Greetings and Episode Context 03:59 - Understanding Adrenal Fatigue and Caffeine 05:23 - Healing Beyond Caffeine: A Holistic Approach 07:44 - Caffeine-Free Drink Alternatives 07:50 - Herbal Teas: A Flavorful Substitute 10:17 - Fake Coffee: Coffee-Like Alternatives 13:18 - Other Caffeine-Free Drinks 19:52 - Conclusion: Embracing a Caffeine-Free Lifestyle EPISODES MENTIONED:294// Top 5 Tips for Traveling Gluten Free, Dairy Free, and Grain Free PRODUCTS MENTIONED:Fake Coffee - Big Heart TeaMud/Wtr (caffeine free version)Teecino - Sampler (Caramel Nut, Mocha Mint, Turmeric, Dark Roast, Red Chai, Coconut)Peanut Butter PowderOrganic, Raw Cacao Powder HEAL YOUR GUT TODAY!Option #1)

Have you ever tried to travel with food sensitivities, and it was so hard to eat within your guidelines that you simply gave up (or just couldn't find a way to do it)? For me, I'm gluten free, dairy free, and grain free — or I know that one wrong restaurant choice means bloating, constipation, acid reflux, or feeling totally wrecked for the next 2-7 days. Suddenly a trip that's supposed to be fun becomes a game of, “What can I actually eat?” If you've ever Googled things like gluten free travel tips, dairy free travel tips, healthy travel snacks, traveling with food restrictions, or even how to avoid bloating while traveling — this episode is for you. Traveling with food sensitivities does not have to be stressful. You don't need to simply eat less and feel hungry all the time. And you absolutely do not need to spend your whole vacation worrying about where the next meal is coming from. Today, I'm sharing my 5 best tips for traveling with food sensitivities — the exact strategies I use as someone who eats gluten free, dairy free, mostly grain free, AND still wants to enjoy good food, feel amazing, and not get stuck with bloating or symptoms the whole trip. We're going to talk:What foods to pack (and why your purse is basically your emergency blood-sugar kit)How to pick restaurants when you're gluten free, dairy free, or avoiding sauces, breading, or mystery oilsWhich cuisines are secretly the easiest to eat out with food sensitivities — and which ones will sabotage you fastHow to build simple, safe travel meals so you feel good the whole tripAnd how to manage food sensitivities on vacation without being the “difficult” one in the group. If you've ever felt overwhelmed by eating out, nervous about traveling with food allergies, or tired of coming home from a trip feeling heavy, bloated, or off — this episode is for you. TIMESTAMPS:00:00 - Introduction: Traveling with Food Sensitivities 01:03 - Top 5 Tips for Traveling with Food Sensitivities 02:08 - Welcome to the Better Belly Podcast 03:16 - Personal Strategies for Low-Anxiety Travel 05:11 - Tip 1: Bring Your Own Food 08:31 - Tip 2: Pack Food in Small Containers 11:48 - Tip 3: Choose the Right Restaurants 18:25 - Tip 4: How to Scan Menus 22:05 - Tip 5: Staying at Airbnbs or Other Homes 32:29 - Conclusion: Taking Ownership of Your Health EPISODES MENTIONED:232// Is Sodium Deficiency Causing Your Bloating and Constipation? HEAL YOUR GUT TODAY!Option #1)

Have you recently switched to a dairy-free diet and suddenly realized your old protein powder is off the table? Or maybe you've heard that most conventional protein powders are loaded with fillers, artificial sweeteners, gums, and even heavy metals — and now you're wondering what safe, clean protein powder alternatives you're actually supposed to buy. If you're anything like me — or my clients — you're probably standing in the protein aisle (or scrolling on Amazon) feeling completely overwhelmed. There are so many options… and let's be honest: not all of them taste great, and not all of them are good for your gut. That's why today, I'm breaking down the top 10 healthy, dairy-free, gluten-free, gut-friendly protein powders that my clients and I personally use and love. I'll walk you through:who each powder is best for,why my clients liked it,and what makes each one a great fit for sensitive digestion. And make sure you stay until the end — because I'm revealing the TOP recommendations LAST. I'll also give you a quick summary of which protein powders to try first depending on what's going on in your body — whether you're dealing with candida, want the best plant-based options, or you need something for a super-sensitive gut. As we head into the holiday season — with travel, treats, and routine changes — I hope these recommendations give you easy, delicious ways to support your gut, your energy, and your taste buds. TIMESTAMPS:00:00 - Introduction to Dairy-Free Protein Powders 00:49 - Top 10 Healthy Protein Powders Overview 03:03 - Client Recommendations and Insights 04:08 - Whole Betty Vanilla Protein 06:22 - Organic Pumpkin Seed Protein 08:15 - Hemp Protein 10:18 - Flav City Almond Protein 12:35 - Paleo Valley Beef Protein 19:11 - True Nutrition Custom Protein Builder 21:57 - Exploring Protein Flavors and Sweeteners 22:27 - Understanding Gut Health and Sweeteners 23:25 - Customizing Your Protein Blend 23:53 - Nutrition Facts and Ingredient Insights 24:27 - Boost Options and Their Effects 26:28 - Recommendations for Protein Powders 27:33 - Collagen Protein: Benefits and Considerations 29:11 Top Protein Powder Picks 36:32 - Final Thoughts and Resources EPISODES MENTIONED:234// Symptoms of Candida Overgrowth, How to Test for Candida, and Why the Candida Diet and Candida Cleanses Don't Work

What makes some people heal faster than others?And how can you use that information to speed up your own healing process? Since healing myself in 2018, I've worked with hundreds of men and women — in my clinic and online — to find and fix the root causes behind their gut, skin, sinus, hormone, and autoimmune issues. And after working with all these clients, I started asking myself: what made the difference that helps some clients heal fast, while others healed slow? Was it random who healed quickly? Or was it from invisible, uncontrollable factors like their genes? Turns out—it wasn't random. And it definitely wasn't genetics. There were clear, repeatable habits my fastest-healing clients shared. Today, I'm breaking down the top 3 things my most successful clients do to heal their gut FAST—so you can do the same. TIMESTAMPS:00:00 - Introduction: Why Do Some People Heal Faster? 00:58 - Welcome to the Better Belly Podcast 02:09 - Disclaimer: Factors That Can Slow Down Healing 03:56 - Key Habit #1: Complete All Recommended Testing 09:29 - Key Habit #2: Address Mold Issues Quickly 11:36 - Key Habit #3: Stay Open to Pivoting 20:23 - Conclusion and Invitation to Join Better Belly Blueprint 21:49 - Thanksgiving Wishes and Final Thoughts EPISODES MENTIONED: HEAL YOUR GUT TODAY!Option #1)

Dairy-Free Chocolate: A Comprehensive Guide Yes—chocolate is dairy-free. Well, true chocolate that is. For the purists, there is rich and indulgent dark chocolate, for the whimsical, there are dairy-free options for everything from Snickers to peanut butter cups. This is your comprehensive guide to dairy-free chocolate. From Switch4Good.org #vegan #plantbased #plantbasedbriefing #dairyfree #chocolate #milkchocolate #darkchocolate #veganchocolate  ================ Original post: https://switch4good.org/recipes/a-comprehensive-guide-to-dairy-free-chocolate/  ================ Related Episodes: Use the search feature at PlantBasedBriefing.com  ================ Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.  ================ FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

ransforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Nice Cream: 31 Flavors That Love You Back (ebook) Ebook is attached in pdf format (compressed using ilovepdf.com) Dive Into Plant-Based Yum: Explore 31 flavors of nice cream that cater to every craving—and The Nutrition Professor has made sure these treats actually love you back! Perfect for Any Kitchen Setup: Whether you have an ice cream machine, blender, or food processor, you'll be creating smooth and creamy desserts at home in no time! Make It Your Way: Delight in the freedom to adjust flavors and textures to suit your preferences - nice cream recipes that are easy, fun and personalized! Retail Cost: $14.99* for sale on my website: https://foodiebars.com/product/nice-cream-31-flavors-that-love-you-back-ebook/ *Includes QR code in book linked to YouTube Video Playlist featuring kitchen footage of Timaree demonstrating techniques and recipes from the ebook! Timaree Hagenburger, (a.k.a. The Nutrition Professor), is a registered dietitian nutritionist (RDN), licensed dietitian, and certified exercise physiologist with a master's degree in public health with over 20 years of experience as a college nutrition professor. She's a Senior Public Health Nutritionist for the State of Florida, speaker, media personality and author, who also works with private clients, and in corporate wellness, specializes in plant-based nutrition, manages her resource-rich website (https://www.TheNutritionProfessor.com), has contributed to several cookbooks and published her own very unique cookbooks (plant-based, whole food), The Foodie Bar Way: One Meal, Lots of Options, Everyone's Happy (www.foodiebars.com) and Nice Cream: 31 Flavors That Love You Back. Timaree is also the founder of an incredible online membership community, The Foodie Bar Way of Life, that makes loving the food (and living a life) that loves us back... simple, satisfying, sustainable AND FUN, with a bounty of engaging and interactive opportunities to learn, practice and connect! Not sure if you needed the bio, but it is easier to include it here, than for you to have to ask for it in a follow up email! Timaree Hagenburger, MPH, RDN, LD/N, EP-c www.TheNutritionProfessor.com

Bone health is often overlooked until it becomes a problem, but for thyroid patients and women in midlife, it's a now issue.

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

What if the real game-changer for your gut and skin health isn't probiotics or diet… and is even BETTER than colostrum?In this episode, I'm joined by Brian Kaufman to explore how a colostrum-free immunoglobulin binder can target gut toxins, support gut repair (especially if you've got leaky gut), and calm inflammation — perfect for those struggling with chronic gut and skin issues as well as food sensitivities.If you've felt stuck and reactive to more and more foods, this could be the missing link!⭐️Mentioned in This Episode:- Get my fav dairy-free IgGs to boost your gut protocol

How do I keep my LDL low enough without compromising my brain and my liver?I read that fish oil can raise LDL cholesterol. Is this true?A questionable case study on pycnogenol

Reasons for nausea  My PSA was 4.0 six months ago, and now it's up to 4.55. What should I do?I have lupus and need to take Methotrexate. How can I protect my liver and immune system?The important relationship between vitamin D3 and K2

The cause of autism revealed—is it Tylenol? Is there an ideal probiotic for Crohn's Disease? Treating constipation by modifying the microbiome with botanicals; ACTION ALERT: If Congress has its way, 95% of natural hemp products with CBD/THC may be banned by year's end! The popular diet that reverses psoriasis; A daily habit that could save you from chronic back pain.

"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."  —Thomas Bowman   Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.   Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet. Press play to hear Justine and Thomas' discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.  Meet Thomas:  Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.  Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.   Website LinkedIn Instagram Facebook X Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 02:24 The Science Behind A Non-Dairy Dairy  06:40 Launching in Japan 10:25 Cultural Surprises and Business Lessons from Japan  16:07 Is It Over-Processed?  19:50 Exciting Partnerships in the US 22:07 Debunking Plant-Based Dairy Myths  24:26 Sustainability and Upcycling in Eclipse's Process   Resources: Podcast Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart 

After a long hiatus, I'm baaaaack -- and opening up about the journey that's changed everything. In this episode, I share my fibromyalgia diagnosis, how I finally got doctors to listen, and what it's like navigating life with chronic pain, PTSD, and being neurodivergent in a neurotypical world. Shoutout to Danielle Dellilo for seeing me before I saw myself. This one's for anyone living with invisible condition... you're not alone.

FULL SHOW: Friday, July 11th, 2025 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.

A product using the label “dairy-free butter” is causing concern within the dairy industry. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Welcome to BCI Cattle Chat! In this week's episode of Cattle Chat, the team answers your listener questions. starting with a question on calf nutrition. Next, Bob Larson answers a question about sexed semen and free martins. Finally Scott Fritz answers a question on pond scum. 4:02 Beef-on-Dairy Nutrition 13:36 Sexed Semen Free Martin 18:08… Continue reading Beef-on-Dairy, Free Martin, Spring Pond Death

#277: Stocking a PCOS-friendly pantry doesn't have to be overwhelming! Whether you're just starting your gluten- and dairy-free journey or looking for quick & easy swaps to make meals less stressful, I've got you covered. In this episode, I'm giving you a peek inside my pantry and breaking down the must-have essentials that make hormone-friendly cooking simple…even on busy days! Because let's be real, when we're hungry and short on time, we don't always have the luxury of planning an elaborate meal. This episode is for you if: - You want to set up your kitchen for PCOS success - You need go-to ingredients for quick, PCOS-friendly meals when you don't have time to plan - You're new to gluten- & dairy-free eating and need easy ingredient swaps Discover our new Berberine supplement here (https://ovafit.org/berberine-advanced/)! Download The Cysterhood App, the largest community of PCOS women learning to lose weight & reverse symptoms with daily meals & workouts designed for PCOS! What's Your PCOS Type? - Take the quiz! Supplements for Women With PCOS (https://ovafit.org/metabolism-plus/) Ovasitol: 15% OFF (https://ovafit.org/ovasitol/) Testosterone Relief Tea (https://ovafit.org/testosterone-relief-tea/) Tallene's Fav PCOS friendly products (https://www.amazon.com/shop/pcos.weightloss?ref=ac_inf_tb_vh) CONNECT WITH US: Website (https://pcosweightloss.org/) Instagram (https://www.instagram.com/pcos.weightloss/) Tik Tok (https://www.tiktok.com/@pcos.weight.loss) Pinterest (https://www.pinterest.com/pcosweightloss/) While Tallene is a Registered Dietitian and Sirak a Personal Trainer, this podcast provides general information about PCOS. It is not meant to serve as fitness, nutrition or medical advice related to your individual needs. If you have questions, please talk to a medical professional. For our full privacy policy, please click on the following link: (bit.ly/PCOSPrivacyPolicy) Links included in this description may be affiliate links. If you purchase a product or service with the links that we provide, we may receive a small commission. There is no additional charge to you! Thank you for supporting our channel so we can continue to provide you with free content each week!

You've cut out gluten and dairy—but you're still dealing with fatigue, pain, and flare-ups. So what gives? In this episode of Autoimmune Rehab, we dive into why simply going gluten free and dairy free isn't always enough to fully heal your body from autoimmune issues. I share the deeper root causes that often go unaddressed—like hidden gut infections, blood sugar imbalances, toxin exposure, and emotional stress—and how to create a truly comprehensive healing plan. If you've hit a plateau in your health journey, this episode will help you uncover what's missing and what to do next.

Shawna and LaLa are back after being under the weather! Shawna shares her frustrating health journey, ending in an ER visit where she was finally diagnosed with a GI tract infection and a UTI—proof that self-advocacy is key! Plus, they dive into Easter fun with Good Pops, a tasty dairy-free treat for kids, and LaLa gives an update on Giulina's potty training success. And you won't believe what one mom asked for in a parenting group—a prank that sounds more like a total setup!

TWO WEEKS IN A ROW?! Let's kicks things off with my secret to staying jolly and dairy-free this holiday season—yes, it's possible! Catch up with my latest style must-haves that make mom life feel a little more chic. And of course, I have to overshare a big 30th birthday secret and a hot take on why Black Friday just isn't the vibe anymore. We finish with diving into a moms group on Facebook... LOL, welcome to a new segment of toxic. JOIN MY $48 CHALLENGE: https://bit.ly/24gains Tune in for a mix of motherhood, pop culture, and real-life moments. Love you guys. ----     And remember, if you enjoyed today's episode, please subscribe, rate, and review the podcast. Your feedback helps me continue to bring you content you love. #podcastforwomen   JOIN MY $48 CHALLENGE: https://bit.ly/24gains MY PREGNANCY GUIDE AND CORE GUIDE: https://desbfittraining.com/pregnancy-guides SHOP HYDROJUG, code desb for 10% off: https://bit.ly/DESBhydrojug SHOP BUFFBUNNY, code desb for 10% off: https://bit.ly/buffbunnyDESB SHOP PTULA, code desb for 10% off: https://www.ptula.com/desb SHOP ACTA, code desb for 10% off: https://www.actawear.com/desb   SHOP MY CURRENT OUTFITS: https://www.shopltk.com/explore/desb___ NEED THERAPY? https://bit.ly/betterhelpbrunch  use code DESB for 10% off your first month at BetterHelp online therapy _____________ ♡ Join BetterHelp today - https://bit.ly/betterhelpbrunch    code “desb” for 10% off your first month! #ad #sponsored   Time Stamps: (2:30) jolly and dairy free (6:30) style update (9:00) 30th secret (12:33) Black Friday is RIP (17:20) 4 week challenge (21:30) 5 months postpartum (25:55) wicked moana (31:00) VISITING THE MOMS GROUP   leave me a voicemail: https://bit.ly/voicemail_bwd  tell me a secret/ask for advice: https://brunchwithdesb.com  ♡MY SKINCARE AND MAKEUP: https://www.shopltk.com/explore/desb___  OPEN FACEBOOK FITNESS COMMUNITY: https://bit.ly/dbftcommunity_bwd