Podcasts about fries

Did you know that there is a chiropractic technology that's revolutionizing wellness by optimizing proper spinal alignment and blood flow? This innovative approach uses advanced techniques, such as sound wave corrections to painlessly and systematically enhance brain health and improve quality of life. Today on Salad With a Side of Fries, Jenn Trepeck is joined by Dr. Stan Pierce, an industry leading chiropractor, to explore how chiropractic technology, like the EPIC method, addresses common issues like migraines and hypertension. Discover how precise neck alignment targets the root causes of lasting health improvements in this insightful episode, featuring cutting-edge health strategies.What You Will Learn in This Episode:✅ How chiropractic technology benefits spinal alignment✅ The impact of blood flow on brain health✅ Benefits of sound wave techniques in EPIC corrections✅ Why the value of corrective care and upper cervical alignment techniques resolves various symptomsThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS: 00:00 Dr. Stan Pierce explains how chiropractic technology enhances spinal alignment to optimize nervous system function06:05 Chiropractic technology and its role in correcting subluxation for better blood flow and health10:45 Highlights pros and cons of technology in healthcare, emphasizing digital x-ray and reduced human error14:12 Introduces EPIC, a chiropractic technology using a percussive instrument for precise corrective care19:14 Explains why the upper cervical focus in chiropractic technology is critical for brain health22:04 Describes how sound wave technology in chiropractic technology improves neck alignment29:18 Connects chiropractic technology to blood flow issues, addressing symptoms like high blood pressure34:25 Links chiropractic technology to preventing cognitive decline through upper cervical alignmentKEY TAKEAWAYS:

This week, we're unpacking the big stories shaping food, health and how we live. We start with a major BMJ study showing that eating chips three times a week raises type 2 diabetes risk by 20% but baked or boiled potatoes don't carry the same danger. We'll share why the way you cook them matters, plus the genuine health benefits of potatoes when they're not fried. Next, a Guardian feature on “otroverts” — people who don't feel at home in groups but aren't introverts either. Psychiatrist Dr Rami Kaminski explains why this isn't a deficit, how it can be a strength, and what it tells us about solitude, loneliness and connection. And from the Times, the science of the “holiday brain-boost.” We explore how holidays can slow cognitive ageing, why even short breaks matter, and the habits from naps to mindfulness and movement that help the benefits last for weeks after you're home. Plus, the trends: Australia's world-first ban on social media for under 16s, and the UK government's plan to restrict energy drink sales to teenagers. Alongside all that, Ella shares her first weekend in the new house, picking homegrown fruit and veg and welcoming two new puppies, plus a listener story that reveals just how many ultra processed additives can be hiding in a single mini cupcake. Catch Rhi discussing UPFs and The Unprocessed Plate at Waterstones - London Gower Street and Chroleywood Library Learn more about your ad choices. Visit podcastchoices.com/adchoices

Have you ever felt like your body's playing tricks on you with endless fatigue, bloating, or hormone chaos? Candida overgrowth may be the sneaky culprit behind it all. Today's expert is here to fill you in on how candida links your gut health, thyroid function, and even hormones like estrogens and cortisol and his four-phase Candida protocol. In this episode of Salad with a Side of Fries, Jenn Trepeck is joined by Dr. Michael Biamonte to discuss his naturopathic journey and the development of BioCybernetics for diagnosing imbalances. They debunk myths about candida overgrowth being protective, discuss symptoms such as cognitive issues and chemical sensitivity, and detail his four-phase Candida protocol. Additionally, discover the benefits of organic acid tests, stool tests, and calprotectin for accurate diagnosis and treatment. Don't miss this eye-opening chat.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Dr. Biamonte explains how candida overgrowth feeds on B complex vitamins, converting carbohydrates into sugars(04:57) Dr. Biamonte's journey into naturopathy, driven by curiosity about nutrition when his father was ill(07:23) Dr. Biamonte develops a computer program called BioCybernetics(11:31) Candida is a cause of unusual reactions to vitamins linked to gut health imbalance(13:06) Reverse-engineering Candida treatment and the importance of rotating antifungals(17:29) Dr. Biamonte debunks the myth that Candida is protective, explaining that it suppresses immune system function(19:09) Symptoms of candida overgrowth, including fatigue, cognitive issues, gastrointestinal discomfort, eczema, and chemical sensitivity(25:43) Dr. Biamonte connects Candida to hormones, impacting thyroid function and Hashimoto's(28:03) Dr. Biamonte recommends organic acid tests and specific stool tests over blood tests to diagnose candida overgrowth accurately(31:52) Dr. Biamonte outlines the protocol to remove Candida(36:00) Dr. Biamonte explains that resolving candida overgrowth and leaky gut facilitates thyroid and adrenal recovery, but toxic metals must be addressed first(39:40) Why is there resistance to the protocolKEY TAKEAWAYS:Candida overgrowth significantly impacts gut health and hormones, particularly estrogens and cortisol, which can exacerbate conditions like Hashimoto's and thyroid function imbalances, requiring a targeted approach to address underlying dysbiosis. Dr. Michael Biamonte's four-phase Candida protocol involves a bowel cleanse, rotating antifungals, biofilm busters, and probiotics to restore gut flora, emphasizing the need to address leaky gut for effective treatment.Accurate testing, such as organic acid tests and stool tests (as opposed to unreliable blood tests), is crucial for identifying Candida overgrowth. Markers like stool pH, fecal IgA, and calprotectin indicate its presence.QUOTES: (15:48) "You were so ahead of your time in creating a program that is now essentially what people hope AI will do in medicine." Jenn Trepeck(20:00) “Candida, just like many other things of this nature, stresses out whatever your genetic weaknesses are to the point where that's how the symptoms manifest.” Dr. Michael Biamonte(22:07) “A lot of those things we associate with the B vitamin deficiency. So, the irony is that a B complex would also create a reaction in these same

In this episode of Take-Away with Sam Oches, Sam talks with Michael Meche, president of Mooyah Burgers, Fries and Shakes. Michael has three decades of experience in the restaurant industry, most of that with Papa Johns, where he started as a store employee before working his way up to vice president of franchise operations. He then spent a few years at Capriotti's and Wing Zone before taking on his current role earlier this summer. Michael has a passion for operational excellence, particularly as it relates to franchisee success, and he's bringing that passion to Mooyah, the Dallas-based better-burger brand with around 75 locations. He joined the podcast to talk about his philosophy on great operations, franchise growth, and how to turn a minimum wage job into a career you can be passionate about. In this conversation, you'll find out why:If you don't know how to run the restaurant, it's hard to do anything elseNo matter how fast you scale, don't forget to grow one restaurant at a time Great operations are what help you beat the restaurant across the streetYou should equip your employees with life-long skillsThe most important thing you can give your team is your timeRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer: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

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer: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

Proverbs 26:15-17Don't “enjoy” the sermon, are you listening? & keep your eyes on your own fries.

Curious about how your mindset shapes your eating habits and affects your body's response to food? Could healing past trauma be the missing piece in your wellness journey? Today, Jenn Trepeck and Lisa Schlosberg, founder of Out of the Cave, LLC, explore the mind-body connection and its impact on emotional eating. Together, they explore how healing trauma can reshape our relationships with food, how our animal brain interprets social context as either safety or danger, and offer tools such as breathwork and the feelings wheel to build emotional awareness and combat chronic stress for sustainable, holistic health.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Lisa Schlosberg introduces the concept of humans as spiritual beings, emphasizing the mind-body connection (05:59) Lisa's weight loss journey, emotional eating and revealing the importance of holistic health(10:50) The Adverse Childhood Experiences study connects childhood trauma to physical health issues like obesity and addiction(13:11) Discussion of the mind-body connection and how the feelings wheel can be tied to weight loss(18:35) Eating releases dopamine and serotonin, reinforcing emotional eating in times of stress(22:16) Reiterating humans as spiritual beings with an animal brain in a social context(29:02) The animal brain perceives discomfort as danger, triggering physiological reactions like chronic stress (31:40) Lisa suggests using breath work to manage emotional awareness and reduce stress eating(35:54) Discussion of energy, the mind-body connection and advocating for self-love and mindfulness(39:05) Addressing social media influence and doom scrolling, idealized images create chronic stress, driving emotional eating(42:34) Lisa concludes with a call for self-compassion, offering hope for trauma healingKEY TAKEAWAYS:The mind-body connection is central to understanding emotional eating, as Lisa Schlosberg explains how unprocessed trauma and stress can manifest as disordered eating patterns, impacting weight loss and holistic health.Self-compassion and emotional awareness are vital for healing, with tools like the feelings wheel helping individuals identify emotions associated with food and body image, thereby fostering healthier coping mechanisms.Chronic stress from social media and societal pressures can trigger stress eating. Still, mindfulness practices, such as breathwork, can help shift the nervous system toward a state of safety, supporting mental health and balanced eating habits.QUOTES: (05:59) “It wasn't until I spoke to my mom's friend, who is a nutritionist, she explained to me that I was undereating and over-exercising.” Lisa Schlosberg (08:45) “Food was my drug of choice growing up. And what was happening without using food and eating to stuff down all the feelings or dieting and over exercising to distract from all of the feelings, I was an emotional disaster. And that was very confusing and really tricky to navigate.” Lisa Schlosberg(13:12) “I started applying everything that I was learning in my own research about how diets don't work. You can't just restrict food and think that that's gonna be a sustainable way of living. I started focusing on my health holistically instead of just my weight. I started seeing myself as a complex, multidimensional, emotional human being rather than just a body,...

We submit this installment of TSBAT with all love and respect to our dear and infallible overlords whether you check out our groceries or prepare our meals or launch our missels, we give to you, this story meant solely for humor and not in judgement of our mechanical keepers. And if you spot a thing that shouldn't be, send it in to janesays@civicmedia.us and we might use it on the show! So join us Monday through Friday at 11:51 a.m. for “This Shouldn't Be A Thing!” or search for it on Spotify, Apple or wherever you get your podcasts.  And thanks for listening!!

Welcome back to another episode of "The 151 Collective". Zack Mo and Collector review our weeks in collecting, talk pokemon market, review the upcoming pokemon sets, revisit the weekly "Pokemon Highlight", have some nostalgia time, and rank which pokemon we would want to work with.

In this lighthearted and wide-ranging episode, Kevin and Nole share lessons from fatherhood, fitness, and finance. The guys reflect on the fast-approaching reality of retirement and the importance of taking small, consistent actions to prepare for the future. They discuss the parental tightrope walk of balancing saving money with making memories, and the daily challenge of trusting your kids with more responsibility (even if it means risking a tray of fries). Nole shares a humbling story about becoming "the old guy" at the station doing a workout, and the crucial mindset shift required to keep showing up. The conversation also touches on personal integrity, the surprising power of a "bro hug," and navigating the tricky phase of a middle-schooler discovering makeup.Sign up for this year's 9/11 Memorial Stair Climb! https://www.eventbrite.com/e/911-memorial-climb-tickets-1302529443629?aff=oddtdtcreatorBig thank you to My Epic and Facedown Records for the use of their song "Hail" in our podcast!https://www.youtube.com/watch?v=Dz2RZThURTU&ab_channel=FacedownRecordsSend Nole an email: nolerltw@gmail.comSign up for a class at The Fire Up Program!https://www.fireupprogram.com/programsMyZone facility code for The Fire You Carry: CALIFUS001Get $60 off a MZ-Switch Heart Rate Monitor!https://buy.myzone.org/?lang=enUS&voucher=CALIFUS001-60The Fire Up Progam video.https://www.youtube.com/watch?v=I__ErPW46Ec&t=12s&ab_channel=FireUpProgramThe Fire You Carry Instagram.https://www.instagram.com/thefireyoucarry/Donate to The Fire Up Program.https://www.fireupprogram.com/donateThe Fire Up Program Instagram.https://www.instagram.com/fireup_program/Kevin's Instagram.https://www.instagram.com/kevinpwelsh/?hl=enNole's Instagram.https://www.instagram.com/nolelilley/?hl=en

In this episode, Lisa and guest expert Jenn Trepeck break down some of the most common myths and challenges around food and health. Together they dive into practical ways to make intentional eating feel less overwhelming, from writing meals down to using alarms as training wheels for new habits. Jenn also clarifies the role of carbohydrates, highlighting the importance of fiber-rich fruits and vegetables and how to balance starches for stable blood sugar.Topics Include:Intentional EatingIntermittent FastingSustainable Weight Management Mindful Nutrition[1:50] Lisa discusses the value of aligning with guests whose lived experience mirrors the struggles of her audience, making space for authentic and relatable conversations and asks Jenn to introduce herself. Jenn Trepeck is a health coach and host of the podcast Salad with a Side of Fries, came to wellness through her own “saga” of dieting and body struggles. After years on the weight-loss roller coaster, discovered an approach that transformed her relationship with food and inspired her to coach others. Since 2019, she's been helping people reclaim their health and freedom around food through her practice and podcast.[12:41] Lisa asks Jen to elaborate on what she learned that she now teaches. Lisa notes that her teaching usually focuses on the mental/emotional side of food, and Jen's perspective on the physical/biological aspect is a valuable addition. Lisa and Jenn discuss how many food cravings are not about willpower but about biology, often driven by low blood sugar and how once she understood this, her choices became less emotional and more about listening to her body's needs. Lisa talks about how what people often call “emotional eating” is frequently under-fueling throughout the day, which creates confusion and guilt.[15:38] Lisa and Jenn talk about how effective weight management is achieved by maintaining balanced blood sugar levels. Jenn uses a grocery store conveyor belt analogy to explain blood sugar. When food comes at a steady pace, insulin carries fuel properly, but spikes or dips push excess into fat storage. Lisa thinks this analogy is a powerful way to show how simple shifts in timing and balance can create stability rather than shame around food.[29:11] Jenn provides a framework for eating that focuses on food quality and uses hand measurements for portion sizes, rather than counting calories or macros. She believes that if the food is of high quality, the body can regulate the quantity on its own. This approach promotes balance without the need for restrictive counting.[44:09] Lisa acknowledges that being mindful about meal timing, size, and content is crucial for stability but represents a significant mental block for many people, as it can feel overwhelming to take on this responsibility. Jenn suggests writing down what you eat and when you eat it on paper to free up mental capacity. She explains that using alarms as reminders to check for hunger can also help with planning.[55:06] Jenn reminds listeners that not all carbohydrates are equal. Our meals should prioritize fiber-rich carbohydrates from vegetables and fruits. Jenn suggests that a healthy approach to weight focuses on "fat removal" and improving body composition rather than just lowering the number on the scale. [1:10:46] Lisa and Jenn wrap up the episode by discussing Jenn's typical meals and how listeners can find Jenn. Jenn's podcast, Salad with a Side of Fries |  Website | Instagram.*The views of podcast guests do not necessarily reflect the views and beliefs of Lisa Schlosberg or Out of the Cave, LLC.⁠Purchase the OOTC book of 50 Journal Prompts⁠⁠Leave Questions and Feedback for Lisa via OOTC Pod Feedback Form ⁠Email Lisa: ⁠lisa@lisaschlosberg.com⁠⁠Out of the Cave Merch⁠ - For 10% off use code SCHLOS10Lisa's Socials: Instagram⁠ ⁠Facebook⁠ ⁠YouTube⁠Reclaiming Peace With Food Retreat at the Omega Institute - September 7-12, 2025 

I'm a rideshare driver in Atlanta. I ask riders to share their stories anonymously with us - Slide into the backseat and take a listen!This final episode of the season has 7 separate Stories told by people that got into my car thinking that I was going to get them from place A to B, and I did, BUT I also asked them to share a story from their life during the ride. After agreeing to this, I hand them a mic and let them tell us whatever is on their heart. This episode includes themes of no fries before giving a BJ, creepy dude saving sex pics, move to ATL from Cali, tripping on acid at mom's house, first time eating kitty on MILF, getting shot and remaining calm, and sharing a small room while having sex.#BCP #backseatconfessions #backseatconfessionspodcast #podcast #podcasting #podcastersofinstagram #podcasts #spotify #podcastlife #podcaster #youtube #love #comedy #podcasters #applepodcasts #podcastshow #interview #newpodcast #spotifypodcast #applepodcast #motivation #soundcloud #art #radioshow #entertainment #story #stories #confessions #truestory

Welcome to Best Ball Night School! In this special episode, hosts Ed @ff_litigator and Jeremiah @coachretzlaff1 are joined by Danny "Free Fries" Pouts @FreeFries22, one of the original listeners and a major winner in last year's Best Ball Mania—taking home $75,000 and finishing 27th overall! Danny shares his journey to the top, including his draft strategies, bankroll management, and the highs and lows of sweating out the final week. He breaks down his winning lineup, talks about how he's investing his prize money, and gives actionable advice for both new and experienced best ball players. We dive deep into: Danny's Best Ball Mania experience and winning team How to manage your entries and bankroll for long-term success Favorite player exposures and bold stands for the 2025 season Drafting strategies: slow vs. fast drafts, contest selection, and stacking Undervalued players, late-round targets, and actionable tips for maximizing your edge Whether you're a seasoned best ball grinder or just getting started, this episode is packed with insights to help you level up your game. Thank you for checking out the Podcast, be sure to follow and comment if you have any questions, we are always happy to answer any. For Access to our Premium Tools (Trinity, WAR & More) & Discord Community https://ddfantasyfootball.com/subscriptions/ Subscribe to the Youtube Channel DDFFB https://www.youtube.com/@DDFFB Subscribe to Ray's Channel: https://www.youtube.com/@RayGQue Check out All of Ray's Articles at Yahoo!: https://sports.yahoo.com/author/ray-garvin/ Follow Ray on Bleacher Report: https://br.app.link/7ExIDsWfHVb Follow us on Twitter: https://x.com/destinationdevy Become a Member on Youtube for access to the Dynasty Deal Show Live, Destination Chill and other member benefits, like priority reply to comments and unique badges and emojis: https://www.youtube.com/channel/UCV84gHvtBMXxzN9ZPI9XHfg/join Learn more about your ad choices. Visit megaphone.fm/adchoices

You're tuned in to the Top Shelf Cookie Sniper Hockey Card Podcast — where cardboard is king, debates are welcome, and respect is the currency of the hobby. This week, we're tackling something every content creator faces: Opinions. Some folks chase Young Guns like they're oxygen, others swear by vintage, and a few just want the shiniest patch in the room. Agree, disagree, or shake your head — the key is respect, because without it, the hobby stops being fun.But don't worry, we're not staying serious for long — because we've got a sizzling question to chew on: if hockey card sets were restaurants, what would they be? Is Series 1 the fast-food drive-thru of the hobby? Is The Cup a five-star steakhouse where you need to remortgage your house just to sit down? And does O-Pee-Chee still feel like that classic family diner that never goes out of style? Grab your napkins, because we're serving it all up with extra sauce.”

Ever wondered if tiny tweaks could truly lead to a wellness transformation, or if a community support system is all it's cracked up to be? What if a simple mental reset could help you let go of perfectionism and embrace the messy, beautiful gray area of progress? Get ready, because this episode is about to pull you into an inspiring conversation that's all about real results!Welcome to Salad with a Side of Fries. Today, host and health coach, Jenn Trepeck is joined by a Healthy Vibe Tribe member, Cyndi! After she discovered the podcast, Cyndi quickly became a loyal listener and podcast member (now the Happy Healthy Hub), soaking up nuggets like boosting protein and fiber for better lifestyle changes. In January 2025, Cyndi joined the Healthy Vibe Tribe, a 12-week Zoom health coaching program with Jenn, where accountability and group support helped her push past life's challenges, sparking her journey toward true lifestyle changes. Despite a rocky start, her mental reset and commitment led to incredible results like naturally gravitating towards whole foods rather than ultra processed snacks, losing eight inches from her waist, and fitting into a beloved old swimsuit. Tune in to hear how small changes and a mindset shift can equal big wins. If you need a dose of inspiration that'll have you ready to take on your own journey, don't miss this episode.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science that surround our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Intro: Meet Cyndi(04:20) Cyndi shares how she discovered the podcast(06:53) Using a nugget from every podcast episode can shape your wellness journey(09:13) Cyndi recalls feeling lost and needing a mental reset(12:27) Breakdown of the Healthy Vibe Tribe, valuable coaching and community support (Curious to learn more about joining the Fall Healthy Vibe Tribe? Click HERE) (16:11) The benefits of Cyndi committing to the 2nd Healthy Vibe Tribe round and seeing results(21:56) Eight inches disappear from her waist, fitting into an old swimsuit, marking a weight loss milestone(27:44) Cyndi adopts “example or warning” as a mantra and the value of tracking her food(32:50) Cyndi notes her husband joined her healthy habits after seeing her results(37:48) Cyndi shares her cardiologist's surprise at her improved cardiac health and blood work(39:43) Join the Healthy Vibe Tribe starting September 8th for a 12-week session (details HERE)KEY TAKEAWAYS:Small changes can lead to significant results. Cyndi's journey highlights how incremental adjustments, like increasing protein and fiber intake or establishing a bedtime routine, can transform health and wellness over time, as seen in her improved cardiac health and weight loss. Community support and coaching enhance success. The Healthy Vibe Tribe provided Cyndi with accountability and encouragement, helping her navigate challenges like the flu and stay committed to her lifestyle changes. Embracing the gray area fosters sustainable progress. Cyndi learned to move away from perfectionism, accepting that health improvements are not linear, which allowed her to achieve significant results, like losing eight inches from her waist and shocking her cardiovascular doctor with her improved heart health. QUOTES: (5:11) "In every episode, I would find...

Really, dude???See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fries, Stefan www.deutschlandfunk.de, @mediasres

Fries, Stefan www.deutschlandfunk.de, @mediasres

Bradley and Dawn wrap up the second half of their bonus show with Somali Street Fries and Sambuca.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fries, Stefan www.deutschlandfunkkultur.de, Lesart

Fries, Stefan www.deutschlandfunkkultur.de, Lesart

What if you could take the guesswork out of fitness and create a truly personalized approach that actually works for you? In this episode, Philip Pape joins Jenn Trepeck to discuss his ADAPT framework, a step-by-step guide to personalizing your fitness routine. They talk about the importance of assessing your current situation, taking action, and analyzing your progress to make informed choices. Philip shares his insights on how to progress in strength training, adapt to injuries, and use evidence-based strategies to achieve your goals. Whether you're a beginner or an advanced athlete, this episode is packed with actionable tips and techniques to help you take your fitness to the next level. So, let's get started!The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science that surround our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Intro: NEAT, aka non-exercise activity thermogenesis(04:57) Philip's experience of flailing around in the world of fitness(07:54) The importance of measuring energy and performance (12:26) Introducing the ADAPT framework(14:56) “A” stands for ACCESS - movement and capacity for activity (16:31) "D" stands for DO - the importance of taking action and collecting data(17:53) “A” stands for ANALYZE - what are you keeping track of(21:42) “P” stands for PIVOT - making subtle changes(23:12) “T” stands for TEST - doing a controlled experiment(27:54) Discussion of progression in strength training, emphasising overload and rest(31:25) Does your plan or program meet your goals and the value of coaching(33:07) Personalizing walking and how to make it a habit, citing the benefits of increased non-exercise activity thermogenesis (NEAT)(37:48) The importance of using affected areas and promoting blood flow when injured(41:01) Building a home gym and the importance of mindset and moving forwardKEY TAKEAWAYS:Personalizing fitness is crucial for achieving success, and it starts with assessing your current situation, including your goals, lifestyle, and constraints. By understanding your unique needs, you can create a tailored approach that works for you.Tracking progress and analyzing data are essential for making informed choices and adjusting your approach as needed. This includes monitoring metrics such as body composition, resting heart rate, and biofeedback, and using that data to pivot and make changes to your training and nutrition plan.Patience and persistence are key when it comes to achieving your fitness goals. By focusing on progressive overload and consistent data collection, you can make steady progress and celebrate small wins along the way. It's also important to reframe your wins and focus on the positive changes you're experiencing, rather than getting discouraged by setbacks or plateaus.QUOTES: (01:00) "One thing you'll learn from almost every episode is that we talk about guidelines, not gospel. There's biology, then we figure out how that works for each of us.” - Jenn Trepeck(11:36) "Even if you are not physically injured, the mental component of feeling like something's wrong with you is so much bigger than people realize.” - Jenn Trepeck(20:20) “We're not focusing on any one measurement in isolation or any one data point. It's about the collective and patterns.” - Jenn Trepeck(23:57) “I like the idea of TEST because it reinforces what we often talk about,...

In this episode, Nick Portillo and guest Ashley Hatfield, Senior Director of Ag Services North America at Lamb Weston, explore the surprising number of ways the humble French fry can drive revenue in the food service industry. Nick and Ashley discuss potato fields to the fryer basket, showing how innovation and sustainability shape every step.They also talk about Lamb Weston's forward-thinking farming practices, cutting-edge technology that helps farmers boost efficiency and crop health, and the company's celebration of 75 years in business with an exciting new menu launch. Along the way, you'll get an insider's look at the food supply chain, and discover the care, expertise, and creativity that make French fries one of America's most beloved side dishes.TIMESTAMPS00:00 - Intro00:44 - Exploring the Journey of French Fries07:48 - The Shifting Trends of Asparagus and Potatoes21:43 - The Technology Behind Sustainable Potato Farming27:30 - Collaboration in the Potato IndustryRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

VOTE ON WHAT WE WATCH NEXT!!! Welcome to the 207th episode of The Castle Vault! In this week's journey exploring the famed Disney Vault through the Disney Plus streaming service, we contemplate all the possibilities with ... What If...?! In this episode, we continue our "catch-up" series of films and shows of the MCU with the final season of the What If...? series! We keep asking the question, but did we finally get the answers we are looking for? Are these scenarios still as fun as we want them to be? Did they stick the landing of this series? And where will it land on The Hierarchy? All this and more in Episode 207 of the Castle Vault! Stay magical, friends.  Show Rundown Intro Housekeeping #CastleVaultCooking - Burger and Fries and/or corn! Disney Plus check-in Count the Clicks The Castle Vault - What If...? Season 3 episodes 5-8 (2024) Comic Connections Hierarchy of Heroes Villains Be Chillin' Super Sidekicks Marvelous Moments The Mixtape THE HIERARCHY Allusions ... Assemble Where Post Credit is Due By The Numbers Lorcana Lowdown eBay Expedition I Spy... Five Fun Facts Tough Trivia Question Emails We Recommend! NEXT WEEK'S MOVIE IS: Captain America: Brave New World (2025) Want to contact us? Jason: @JasonInquires (Twitter and Instagram) & @JasonTCV (Twitter)/ @Jason_TCV (Instagram) Josh: @TheNoyse (Twitter and Instagram) & YouTube: https://youtube.com/@makingnoyse?si=9ujY4-RxrV_rMjBn  Show: @TheCastleVault (Twitter and Instagram) Email: TheCastleVault@gmail.com   TheCastleVault.com

Why yes, yes I wouldSee omnystudio.com/listener for privacy information.

In this episode, Jerry welcomes Newsweek’s Jesse Edwards to unpack the controversy surrounding McDonalds’ decision to step back from its DEI (Diversity, Equity, and Inclusion) hiring quotas. Together, they explore: Why corporations are expected to take stances on social and political issues at all How DEI initiatives often lead to further corporate activism — and unintended consequences Why these programs often harm the very people they pretend to support Jesse shares insights from his recent Newsweek article, arguing that complex societal challenges shouldn’t be solved through corporate experiments. As he puts it: “There’s no logical reason to expect a company like McDonald’s to solve these issues by using its workforce as guinea pigs for social engineering.” Listen in for a candid conversation on the limits of corporate responsibility — and why sometimes, fries should just be fries.See omnystudio.com/listener for privacy information.

Get AudioBooks for FreeBest Self-improvement MotivationFROM FRIES TO FRANCHISE _ One of the Best Speeches Ever by Brian Bullock | Best Motivatinal SpeechGet AudioBooks for Free⁠We Need Your Love & Support ❤️https://buymeacoffee.com/myinspiration#Motivational_Speech#motivation #inspirational_quotes #motivationalspeech Get AudioBooks for Free

Send us a textMoney Mike and Heif Dogg go from a wild McDonald's parking lot story to a packed night at Helium Comedy Club with Pat House,Dan Soder. Wilco tears it up live, MGK gets roasted, and Fat Mezz gets props. Thug Folk days resurface, local bands get their due, and the talk gets real about music that actually hits.Support the showGet your Gear here: htpodcast.myshopify.com

It's just the two of us today — catching up on life, spilling some tea, and serving up the kind of unfiltered advice that could probably get us banned from a PTA meeting. We're talking spirit guides (yes, actual ghosts), the crimes of soggy fries, and why some people need to hear “leave his ass” loud and clear.Devan shares big, emotional updates: her kids' adoption is official after a three-year journey, a trip to see her grandfather after his cancer diagnosis, and an unexpected, goosebump-inducing seance experience that connected her with family on the other side.Kelsey's life update includes buying a house, staying booked and busy with business, making intentional time for family this summer, and starting therapy.Then we dive into:A Leave His Ass segment you won't want to miss — featuring a Fort Drum spouse, a husband who filed separation papers behind her back, and our unfiltered advice on dignity, resources, and legal rights.Our brand new game: “Things That Should Be Illegal But Aren't.” From people who say “yum-yums” to public speakerphone calls, not returning shopping carts, men saying “females,” and soggy fries, we decide whether these offenders should get a pass… or go straight to jail.It's part deep, heartfelt life talk, part spicy advice, and part laugh-until-you-snort commentary — in other words, classic Two Besties with a Mic.Come hang out with us:IG: @TwoBestiesWithAMic

Hey there, health warriors! Ever wondered why that burst of motivation to hit the gym or eat right always seems to fizzle out? In this crossover episode of Salad with a Side of Fries, Jenn Trepeck shares her featured episode on the Wits and Weights podcast to spill the beans on making wellness stick without the hype.In this special episode, Jenn and Philip Pape get real about swapping motivation for discipline and commitment, showing how small, consistent steps—like turning daily tasks into exercise or using gamification for accountability—build unstoppable momentum. They dive into why consistency is more important than intensity, how to avoid the mental trap of food tracking, and the power of understanding science/biology to transform nutrition choices. It's a fun, no-nonsense guide to crafting sustainable habits that fit your life! The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, clearing up myths, misinformation, and bad science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Intro: A message from Jenn(04:14) Phillip introduces Jenn on his podcast called Wits and Weights, topic: motivation (06:42) Discussion of motivation, momentum, discipline and commitment (11:20) Discussion about accountability and consistency in wellness routines.(13:54) Reframing daily activities as exercise, suggesting consistency in small movements (23:11) The inverse relationship between consistency, intensity, and low-intensity(30:12) Jenn shares a personal example involving ketchup and food swaps(36:13) Accountability, gamification or a personal trainer to support habit formation(41:07) Jenn discusses obsession over nutritional thoughts and tracking tools(46:50) Jenn shares how understanding the "why" behind nutrition transforms emotional decisions into intellectual ones(51:58) Listener blip: Phillips' client shares weight loss story(54:53) Emotional eating(1:00:32) Jenn's advice: How daily movement is critical and the 30-30-30 planKEY TAKEAWAYS:Motivation is unreliable; discipline and commitment drive sustainable habit formation by prioritizing action over waiting for inspiration.Consistency trumps intensity in achieving long-term wellness and weight loss, as small, manageable steps build momentum effectively.Accountability, whether through a personal trainer or gamification, supports behavior change by aligning actions with individual goals and capacity.QUOTES: (07:05) “I often hear ‘I know what to do, I'm just waiting to want to do it. I'm supposed to want to do this.' and it's such BS. We've been taught that motivation comes first, so we're all sitting around waiting for lightning to strike.” Jenn Trepeck (08:14) “We think we're broken. Fundamentally, you are not broken. There is nothing wrong with you. We've been fed a line that motivation is what we need, and it's not. I call it a different M word: Momentum, because in the beginning, motivation actually looks like discipline.” Jenn Trepeck(10:08) “You've gotta have a catalyst and we wanna distinguish that catalyst from motivation. I think people get overwhelmed with thinking like, ‘oh my God, I have to go to the gym three days a week, how am I gonna keep getting motivated to do that?' and it's just this thought that festers.” Phillip Pape(24:11) “So consistency and intensity are inversely correlated. The more intense something is, the harder it is to be consistent with it.” Jenn Trepeck(30:04) “You're not just...

Here's an expansion to our lore: the side hustle edition.From photobooths to full-blown “business ventures” in school - with Ms Qiwiie, we're breaking down the wildest ways we tried to earn extra cash. Who had the most elaborate hustle? And what actually happened to all that money?As usual, some of us bought very questionable things, so take a seat for this one.As much as you hustle, never ever forget to save up! What can you do? Start saving as low as RM10 with BSN SSP or minimum RM3,000 to stand a chance to win RM 1 million every month. You can also enjoy up to 2.5% annual profit rate. Head to the nearest BSN branch to open an account today!@bsnmalaysia #bsnmalaysia #bsnssp #jomjadijutawanFollow Shi Qi on Instagram at:https://www.instagram.com/msqiwiie/Follow Graeme on Instagram at:https://www.instagram.com/instagraeme_tj/____CHAPTERS00:22 - Our MOST special guest 01:45 - Behind everyone's success is TA02:55 - The Hustling Barometer 06:45 - Ms Qiwii's Prequel Lore08:12 - Taiwan boba tip fishing 10:00 - How to make millions off drop shipping 12:40 - Never pour coffee for McD aunties 15:50 - Hustling little children's pocket money19:00 - McChicken, Fries, NO SALT. 20:15 - The tricks of collectible trades21:19 - Nothing shapes a hustle like hotpot 23:00 - Hustling the system like a sport25:45 - Hustling Minghan's savings25:50 - Flipping phones in the UK27:15 - THE KENDAMA guy 28:45 - Forming the dream hustle 32:00 - Becoming jobless for the hustler life 34:10 - Levelling up in side quests37:00 - Shaping the main quest 46:20 - Chinese medicine daycare 48:00 - Cooking money in hotpot 48:50 - Feeling hehehaha with airlines51:20 - Worst splurges 53:44 - Earning NET ZERO on a side gig55:00 - Mingyue's RM25K paddleboard 58:50 - Losing 12K USD on GameStop 01:01:00 - Savings we won't gatekeep

Feeling confused about what a gestational diabetes diagnosis means for your pregnancy and your future wellness? Curious about easy and proven ways to keep it in check? Grab a seat and join today's conversation with Kelly Carter that'll make gestational diabetes feel way less scary!Jenn Trepeck and Kelly Carter, the Chief Success Officer at RenewRx, dive into the nitty-gritty of gestational diabetes, explaining how the placenta can throw insulin and blood sugar out of whack. Kelly shares game-changing advice with proven results, such as balancing your plate with veggies and proteins and incorporating movement, like post-meal walks, to manage blood sugar spikes. They also share stress management tricks, like journaling, to ease the mental load and bust myths that can make pregnancy feel overwhelming. The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, delves into real-life wellness and weight loss, clearing up myths, misinformation, and bad science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Intro: Meet Kelly Carter(07:11) Kelly's journey from studying human nutrition to focusing on gestational diabetes(09:51) Why gestational diabetes became Kelly's focus(13:54) The placenta's role in gestational diabetes(15:24) Risk factors for gestational diabetes, including age, blood sugar sensitivity, diet and stress(21:19) Discussion on balanced nutrition to reduce blood sugar spikes, supported by continuous glucose monitoring(24:07) Building a balanced plate for gestational diabetes(29:56) Movement, particularly walking after meals, can lower blood sugar levels by up to 25% in women with gestational diabetes(31:35) Sleep challenges in pregnancy and their impact on stress and blood sugar(34:00) Utilize stress management strategies like walking, napping, and journaling KEY TAKEAWAYS:Gestational diabetes is a temporary condition during pregnancy caused by hormonal changes and the placenta's demands, where the body struggles to produce enough insulin to manage blood sugar levels. Still, it can be effectively managed with lifestyle changes.A balanced nutrition approach, emphasizing the order of eating—starting with fibrous vegetables, followed by proteins, fats, and carbohydrates—can significantly reduce blood sugar spikes, as supported by continuous glucose monitoring data.Lifestyle factors like movement (e.g., walking post-meals), stress management (e.g., journaling, napping), and acknowledging sleep challenges are critical for managing gestational diabetes and improving insulin sensitivity, fostering long-term healthy habits.QUOTES: (00:25) “Very simply, gestational diabetes is your body not being able to keep up with the insulin that's needed to be produced to grow this baby.” Kelly Carter (12:59) “Gestational diabetes leaves women feeling confused, frustrated and not understanding what's happening.” Jenn Trepeck(17:23) “If you're able to focus on your diet and your lifestyle seven months before you conceive, your chances of having a healthy pregnancy increase by at least 30 percent.” Kelly Carter(18:55) "Everything in health is related, right? We want to look at nutrition, movement, sleep, and stress." Jenn Trepeck(29:37) “Why would it make any sense to stop training for the nine months in advance of your personal human Olympics?” Jenn TrepeckRESOURCES:Become a Member of the Happy Healthy Hub

One of our listeners said he did EVERY FORM of communication he possibly could leading up to his first date…. And something STILL went wrong…. See omnystudio.com/listener for privacy information.

One of our listeners said he did EVERY FORM of communication he possibly could leading up to his first date…. And something STILL went wrong…. See omnystudio.com/listener for privacy information.

Kulturstaatsminister Wolfram Weimer hat Formen des Genderns in seiner Behörde verboten. Begründet wird das mit vermeintlicher Bevormundung bei der Sprache. Dass das widersprüchlich ist, stört Weimer nicht. Ihm geht es um einen Kulturkampf. Fries, Stefan www.deutschlandfunk.de, Kommentare und Themen der Woche

This set starts with sandwiches getting painted yellow. It moves into conflict inside the CD players, which probably shouldn’t cause that much tension unless the employee is flirting. Then sandwiches take over. There’s a lot of confusion: who’s touching them, whose sandwich it even is, whether they’re being shared, stolen, burned, or just sat on. Fries and soda catch fire too. The vibe is paranoia and possibly arson. Squirrels show up with violent intent, with unexpected closures, premonitions, and maybe even a murder tally. Naked smoking, strange room guests, and fake relationships round things out in a way that feels a little too normal. This show is made possible by donations from listeners like you. If you enjoy what you hear, please consider donating via patreon or paypal! join the prank call discord server !! powered by rogueserver.com

From dumb criminals who can't fight their hunger to haunted KFC/Taco Bells, we're cooking up the crispiest stories from the world of fast food. Sometimes scandal is the secret sauce! Become a supporter of this podcast: https://www.spreaker.com/podcast/mountain-murders--3281847/support.

Ever wonder why your habits feel like a constant battle between all-or-nothing? Curious if there's a way to make flexible habits stick without burning out? Join Jenn Trepeck on Salad with a Side of Fries as she dives into the world of perfectionism and habits with Monica Packer, a recovering perfectionist who's cracked the code on sustainable growth. In this episode, Monica and Jenn unpack how to ditch rigid rules for baselines that support you, redefine consistency as doing your best most of the time, and build momentum with small, courageous steps that lead to exponential growth, all while keeping it real for your unique season of life.The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, who discusses wellness and weight loss in real life, clearing up myths, misinformation, and bad science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Intro: Perfectionism is a spectrum(06:12) Monica describes her shift from perfectionism to flexible habits(13:38) Monica redefines habits as supportive actions that help you show up as yourself(16:05) Choosing ‘shoulds' that align with your life, making habits flexible (18:22) Consistency is doing your best most of the time. Flexibility makes sustainable habits possible(26:07) Baselines are the smallest version of a habit, building momentum for sustainable progress(32:39) Baselines reduce reliance on motivation, enabling habits to persist even on busy or low-energy days(35:51) Small, courageous steps in habits lead to exponential growth beyond perfectionismKEY TAKEAWAYS:Perfectionism is a spectrum rooted in fear, driving an all-or-nothing approach. Flexible habits support sustainable growth by prioritizing progress over rigid perfection.Baselines are small, achievable versions of habits that build momentum and consistency, allowing you to show up as yourself even on low-energy days.Consistency in habits means doing your best most of the time, rather than striving for rigid perfection. Flexibility enables sustainable habit formation, allowing us to adapt to life's seasons and challenges.QUOTES: (00:00) "I've learned that perfectionism really is a spectrum. The root of it is the same though regardless of where you're on the spectrum. It's an all or nothing pendulum swing, and the root is fear." - Monica Packer(10:36) "If only this were different. If only that were different. And the truth is maybe a hard pill to swallow, it's us, not all of these other things." - Jenn Trepeck(20:17) "Flexibility is what makes consistency possible." - Monica Packer(21:45) "Consistency and intensity are inversely related." - Jenn Trepeck(30:38) "The ‘how' might be two minutes here, two minutes there. Today, it's touching my toes. Tomorrow it's walking to the mailbox to get the mail." - Jenn TrepeckRESOURCES:Become a Member – A Salad With a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries...

At once both avant garde and redolent of days of yore, the James Ranch Grill provides a unique on-farm dining experience in a comfortable, elegant, “cowboy jazz” setting. Here cuisine isn't about fancy frills or gastrochemistry gymnastics. It's about real food – real food sourced directly from the fields we see sloping down the valley […]

In this lively and insightful episode of What Are You Made Of?, Mike “C-Roc” sits down with Jenn Trepeck, a powerhouse in the world of wellness and the creator of the long-running podcast Salad with a Side of Fries. From the start, Jenn shares what she's made of—integrity and grit—and how those values shape everything she does as a health coach, entrepreneur, and content creator. The two dive deep into what integrity means in practice, especially when it comes to honoring commitments to ourselves and others. Jenn unpacks her mission to change the state of healthcare by making wellness accessible, honest, and free of extremes. She talks about how she built her coaching business while working full-time, launched her podcast in 2019, and uses her platform to empower people to reclaim their health through balanced, non-dogmatic advice. The conversation also explores life in New York City—from building community and staying active to navigating the post-pandemic social landscape and the realities of dating in the digital age. Jenn's authenticity and passion shine as she shares her journey and her dedication to helping others live healthier, more intentional lives.Website-https://asaladwithasideoffries.com/Social Media Links/Handles:https://www.instagram.com/jenntrepeck/?hl=enhttps://www.instagram.com/saladwithasideoffriespod/?hl=enhttps://www.facebook.com/Saladwithasideoffriespodcasthttps://www.facebook.com/JenniferTrepeckhttps://m.facebook.com/groups/425796548337541/https://x.com/jenntrepeck?s=20https://www.linkedin.com/in/jennifertrepeck/www.youtube.com/@jenntrepeckhttps://www.tiktok.com/@jenntrepeck

The Rich Zeoli Show- Hour 2: 4:05pm- Did the state of California misappropriate roughly $100 million raised by the FireAid benefit concert? According to reports, the money raised by Lady Gaga, Katy Perry, Olivia Rodrigo, and other performers was distributed to 188 non-profits—instead of directly given to victims of the devastating CA wildfires. 4:30pm- What's the secret to getting hot crispy fries from McDonald's every time? Ask for your fires unsalted? Request a receipt and make the employees think you're from corporate? Or you can just do what Rich does—go through the drive-thru a second time and ask for better fries! 4:40pm- While meeting with British Prime Minister Keir Starmer during a trip to Scotland, President Donald Trump answered questions about the Jeffrey Epstein files—noting that he “never went to the island” and even banned Epstein from Mar-a-Lago. 4:50pm- A serial butt-sniffer was arrested in California. Rich jokes that this weirdo should just be locked up indefinitely—do we really need him in society?

We've been talking about it for a while and it's finally here! Join us as we discuss the pilot of "Sanctuary." Featuring Chernobyl mutations, a brunette Amanda Tapping, and more than a few Stargate alumni. Oh, and Helen Magnus can hit us with her car any day.

Latest Minnesota Vikings updates from training camp! Starting with Vikings offensive linemen Christian Darrisaw and Will Fries; Latest contract negotiations with Vikings defender Josh Metellus; Plus Vikings WR battles and more Vikings info on Purple Daily with Doogie! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Latest Minnesota Vikings updates from training camp! Starting with Vikings offensive linemen Christian Darrisaw and Will Fries; Latest contract negotiations with Vikings defender Josh Metellus; Plus Vikings WR battles and more Vikings info on Purple Daily with Doogie! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hawk shares some of the best items from the 1982 Sears Christmas catalog including a kids football uniform and a Sears video game console. Vikings News picks up as Training Camp begins, with updates on Darrisaw and Fries

What if the daily habit you've focused on is actually sabotaging your overall health? What if there's a reason the health hack your friend or significant other swears by doesn't make you feel your best? This episode might explain why. Today on Salad with a Side of Fries, Jenn explores some daily habits that can serve or sabotage our health and hormones. She discusses controversial topics like fasted workouts, intermittent fasting, and coffee for breakfast, challenging common health practices. Jenn emphasizes the imp. She breaks down the science behind our circadian rhythm, cortisol patterns, and hormone balance, offering practical advice on hydration, sleep, food choices, and stress management. Jenn highlights the complexity of health choices, so we can learn to pay attention to how our bodies respond to different habits. The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, who discusses wellness and weight loss in real life, clearing up the myths, misinformation, and bad science surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: (00:00) Intro: Blue light and circadian rhythm(05:27) Daily habits: Serving or sabotaging health?(13:48) Breakfast choices and intermittent fasting impacts(20:50) Morning walks and natural light exposure(25:08) Fasted workouts: Benefits and drawbacks(30:06) Hydration habits and electrolytes (34:49) Importance of quiet time and meditation(38:33) Connecting with friends reduces stress(40:13) Cold plunges: Timing matters for health benefits(43:21) Melatonin use: Context and dosage considerations(46:32) Blue light glasses: When to use them(48:28) Clean beauty products and essential oils(52:38) Final thoughts on tweaking daily habitsKEY TAKEAWAYS:Morning Cold Plunges Can Backfire: Contrary to popular belief, daily morning cold plunges or showers can disrupt your cortisol patterns and lead to fatigue. For optimal benefits, try cold exposure post-workout or in the late afternoon when cortisol is naturally lower.Blue Light Glasses Aren't for All-Day Wear: Wearing blue light glasses during the day can actually sabotage your energy and focus and our body's melatonin production. We need blue light exposure during daytime hours for alertness and mood regulation - save the blue blockers for evening use.Essential Oils in Clean Beauty May Disrupt Hormones: Some essential oils in "clean" beauty products can act as phytoestrogens, potentially disrupting hormonal balance. Consider opting for unscented products and being mindful of your overall exposure to these ingredients.QUOTES: (04:58) “The daily habits that nourish the body, mind and spirit, emotion, the soul, are all important and valuable. That's where true transformation happens. It's in the seemingly small things that we do daily. With that said, many of the things that we do daily may not be serving us. They might actually be sabotaging us.” - Jenn Trepeck(10:27) “The body's job is to survive above all else. Fundamentally, our hormones, especially female hormones, are highly sensitive to nutrient availability and calories, calorie availability. So under-eating really just wreaks havoc on our hormones.” - Jenn Trepeck(17:37) “Nighttime eating is often directly connected to under-eating in the first half of the day.” - Jenn Trepeck(22:14) “Our entire body works on this circadian rhythm. The primary driver of circadian rhythm are our eyes through light exposure. If we can get the master clock functioning properly through light exposure when we wake up, it literally has a cascade of health benefits throughout the entire system.” - Jenn...

The Minnesota Vikings placed rookie TE Gavin Bartholomew and OLB Chaz Chambliss on the Physically Unable to Perform (PUP) List.  --- A Northern Digital Production

Ready to take your health to the next level? Ready to go beyond simply listening to Salad with a Side of Fries? Join the Happy Healthy Hub! In this Salad with a Side of Fries bonus episode, Jenn Trepeck shares the re-vamped membership that's now the Happy Healthy Hub. As Jenn says, this is the next best thing to Jenn's signature coaching program and helps you go from where you are now to where you want to be for less than the price of a Starbucks each week. Tune-in to hear the details of what you get in the Happy Healthy Hub, how to become a member and why Jenn created this special new platform (Hint: It's specifically for YOU!).The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, who discusses wellness and weight loss in real life, clearing up myths, misinformation, and bad science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.RESOURCES:Become A Happy Healthy Hub Member Jenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramMembership, coach, coaching, health coaching, coffee, patrion, glow, healthy, health, AMA, ask me anything, community, community board, post, comment, recipe, articles, discounts, benefits, subscriber

Ted's Meat & Potatoes