Podcasts about healthy eating

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

On today's episode, I'm joined by celebrity trainer and nutrition expert Harley Pasternak to debunk some of the biggest myths around carbs, fat loss, and sustainable health. We talk about why carbs aren't the enemy, how to actually approach blood sugar, and why cutting out entire food groups isn't the answer. We also dive into the rise of GLP-1 medications—how they work, who they're for, and why strength training becomes even more important if you're using them. If you've ever felt confused by diet trends, overwhelmed by conflicting info, or just want to know what actually works for staying lean without losing your mind—you're going to love this one. Enjoy!To connect with Harley on Instagram, click HERE.To check out Harley's book, The Carb Reset, click HERE.To connect with Siff on Instagram, click HERE.To connect with Siff on Tiktok, click HERE.To learn more about Arrae, click HERE. To check out Siff's LTK, click HERE.To check out Siff's Amazon StoreFront, click HERE. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Shopify.com/dreambiggerHead to BranchBasics.com and use code DREAMBIGGER for 15% off your Starter Kit.Get $25 off your first purchase when you go to TheRealReal.com/dreambigger.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

"Every community has different values, and every community should have different choices. And that's why local food is so important so that local communities and local farmers can decide what's most important to them and how they want to connect the people who grow our food with the people who are seeking nourishment." —Andy Naja-Riese "The health of our Farmers Market is really dependent upon the health of our farmers." —Tanner Keys   Wonder why local food sometimes costs more, or if it's really worth the effort to shop there? The real story behind farmers' markets is more complicated—and more important—than you might think. Andy Naja-Riese, CEO of the Agricultural Institute of Marin, and Tanner Keys, Cooperative Agreement Manager for the Islands of Remote Areas Regional Food Business Center, have spent years on the front lines of food access. Their work in California and Hawaii gives them a unique view on what it takes to make local food affordable, how certification and regulations shape what you see at the market, and why these markets matter for everyone. Listen in for honest talk about food prices, local farming, organic rules, food as medicine, and how farmers' markets are working to make healthy food available to all. You'll get practical insights, real solutions, and a fresh look at what's possible in your own community. Meet Andy: Andy Naja-Riese brings 17 years of experience in community food systems, public health, and food equity programs & policy. As Chief Executive Officer, he leads AIM's major programs, partnerships, strategic planning, advocacy, and fundraising, including a capital campaign for AIM's Center for Food and Agriculture in collaboration with AIM's Board of Directors. Andy joined AIM in 2018 after spending 10 years working for the Federal government, including the U.S. Department of Agriculture's Food and Nutrition Service.  Andy is currently the Co-Chair of the Marin County Healthy Eating Active Living (HEAL) Collaborative, serves on the Steering Committees of the Marin Carbon Project and Marin Community Health Improvement Plan, sits on the National Farm to School Network's Advisory Board, and represents AIM on the California Food and Farming Network & Food and Farm Resilience Coalition. He received the 2022 CVNL Heart of Marin Award for Excellence in Leadership and the 2023 Farmers Market Champion of the Year award from CAFF. He earned his master's degree from the T.H. Chan Harvard School of Public Health and his bachelor's degree from Cornell University's College of Agriculture and Life Sciences.  He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California's natural beauty Website Facebook X Instagram LinkedIn YouTube   Meet Tanner: Tanner Keys grew up in an agricultural community & lifestyle that has instilled a passion for food & land. He has served in various roles with the Hawaiʻi Good Food Alliance (HGFA) beginning in 2022, helping the organization in its beginning years and later leading a project of HGFA, the Hawaiʻi Farmers Market Association. Before that, he served as the Team Leader to the FoodCorps Inc., an AmeriCorps program, from 2019 to 2021. Tanner has a B.S. in Business Administration from the University of Oregon, and it was his service in the Peace Corps (Timor-Leste ʻ16-ʻ18) that led him back to the path of supporting agriculture & food security. LinkedIn Connect with Hawai'i Good Food Alliance Website Instagram Facebook   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:16 Geography and Food Access: How Location Changes Everything 06:13 Comparing Coasts: East vs West Market Experiences  10:38 Organic vs Certified— What “Certified” Really Means  16:53 Hawaii and California's Diversity  23:40 Making Markets Accessible  27:55 Permanent Market Dreams: Building for the Future  33:57 Are Farmers' Markets Expensive? The Real Price of Local Food   Resources: Podcast S5 Ep 27: AIM— Preserving the Farmer's Market for Everyone with Andy Naja-Riese Part 2S7 Ep1: Boosting a Healthy, Accessible Local Farm-to-Table Revolution with Andy Naja-Riese Part 2

Parents are asking a fair question: is what's on the school tray really food? In this episode of the Nutritional Therapy and Wellness Podcast, host Jamie Belz and guest Shari Gilford, NTP (Full Table Nutrition) open the lunchbox and get practical about raising healthier kids—at school and at home. The conversation swings from frustrations to solutions. Listeners will hear why many “kids' foods” are hyper-processed, hyper-palatable, and nutrient-void—and how families can pivot to real, brain-fueling meals without perfectionism or overwhelm. Shari Gilford is a Nutritional Therapy Practitioner who helps children and families build nutrition habits for lifelong health. Through Full Table Nutrition, she educates and inspires families to enjoy fresh, whole foods and be nourished for life. Diagnosed with hereditary kidney disease at age 11, she understands how poor health can disrupt childhood—and why preventing obesity and type 2 diabetes (a leading cause of kidney disease) matters. Her mission is to help transform the health of an entire generation. In this episode, expect: Clear, compassionate guidance on sugar, dyes, and ultra-processed “food-like products,” including why kids average ~17 teaspoons of added sugar/day, how that relates to focus, mood, and classroom behavior, and why protein-first breakfasts change the school day. Practical lunchbox wins: muffin frittatas; meatball “muffins”; leftover taco meat with crunchy chips; tuna or salmon salad for omega-3 brain power; beef sticks; hard-boiled eggs; colorful produce that packs and keeps. Picky-eater strategies that actually work: involve kids in choosing veggies (beet or grated carrot salads, jicama “dippers”), taste-training away from constant sweetness, and fun “compare & prepare” nights to find favorite veggie textures. Smart swaps & step-downs: the sugar-cube visual (4 g = 1 cube), gradual transitions from sweetened to unsweetened peanut butter and yogurt, and moving from juice to whole fruit. A simple at-home experiment kids love: three days of protein-strong breakfasts vs. one high-sugar morning—then track energy, mood, focus, and “battery level.” Parent empowerment: how to teach kids the “why,” build a two-week rotation of packable meals, and make real food doable on busy school mornings. This conversation is hopeful and hands-on—less about guilt, more about doing the next right thing with real food that steadies minds, builds bodies, and sets kids up to thrive. Resources & Related Episodes: Episode 35: Childhood Obesity Shari's Web Page For Recipe Book Recommendations Shari's Book Recommendation: Getting to Yum: The 7 Secrets of Raising Eager Eaters by Karen Le Billon When looking for quality recipes, I always check to see if they use whole, nutrient-dense, properly prepared foods: quality proteins (grass-fed meats, pastured eggs, wild-caught fish), traditional fats (butter, coconut oil, olive oil, tallow), and a colorful variety of vegetables, with limited natural sweeteners and no refined/processed ingredients. Be sure to cook with saturated fats and add the olive oil later!  NOTE: To date, NTA/Jamie are neither affiliated nor receiving compensation of any kind for this or any other product or service featured on The Nutritional Therapy and Wellness Podcast. We simply love connecting good people with other goodness.   FROM SHARI:  Enrollment is now open for Super Fuel for Super Kids, Shari's online nutrition course for kids ages 5 to 11! This action-packed learning experience for the entire family is filled with interactive activities, experiments, recipes, and challenges. Your kids will learn 12 Super Fuel Habits and earn points to receive prizes. Registration closes on September 27th to allow time for the Super Fuel Action Package (extra goodies to make the course even more fun) to travel to your mailbox before the six-week course goes live on October 7th . CLICK HERE to register! Please remember to hit SUBSCRIBE and leave us reviews! Also, connect with us in the comments section on Spotify!  

Dr. Ian Smith, author of Eat Your Age: Feel Younger, Be Happier, Live Longer, shares simple diet adjustments for healthier living. Plus, trailblazing ballet dancer Misty Copeland discusses her new picture book, Bunheads, Act 2: The Dance of Courage, which tells the story of young ballerinas finding community together. And actor Garrett Hedlund stops by to talk about Season 3 of the Paramount+ series Tulsa King and the mentorship he's received from co-stars Sylvester Stallone and Samuel L. Jackson. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Have you ever scrolled through social media and felt completely lost? One influencer says carbs are the problem, another says eat all the carbs, someone else is pushing a detox cleanse, and then another insists you have to eat six times a day. No wonder it feels impossible to know what's actually right! Here's the thing—chasing every new trend will only leave you spinning in circles. Today, we're cutting through the noise and getting back to what really matters: the truth about what works. And not just what works in theory, but what works for you. My goal is for you to step away from this episode with clarity and confidence—not confusion. So stick with me, lean in, and let's walk through this together. And if you're ready for extra support on your journey, I'd love for you to join us in our Facebook community, Lose Weight, Live Free.

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

It's QUIZ TIME! That's right - time to test your knowledge about all the health issues facing us today. Tune in and see how many you get right!   If you'd like more information, please visit www.invisionchiropractic.com

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

Brigid Titgemeier, a functional medicine dietitian and founder of Being Brigid Nutrition, has seen countless women walk into her clinic exhausted, bloated, and frustrated despite eating all the right foods. She knows that feeling firsthand, too. Instead of blaming willpower or cutting out everything you love, Brigid discovered how simple, personalized nutrition changes could completely shift energy, hormones, and mood.In this episode, she shares why common advice like “just eat clean” or “go low-carb” often backfires, and what really moves the needle when it comes to gut health, hormone balance, and long-term vitality. We also talked about the hype around weight-loss drugs, overlooked biomarkers that reveal hidden stress in the body, and why your microbiome might hold the biggest key to feeling better.If you've ever wondered why eating healthy doesn't always feel healthy, this conversation will give you the clarity and hope you've been missing.Chapters00:00 Introduction00:02:59 - Introduction of Brigid Tegemeier00:05:08 - The three biggest nutrition myths.00:05:56 - Myth 1: Just eating a variety of whole foods is enough for improving overall health.00:07:04 - Myth 2: A low carb lifestyle works well for every single person.00:07:32 - Myth 3: The obsession with protein is always beneficial.00:08:24 - Why individuals might not see results even if they're doing everything for their health.00:15:09 - How long it should take to see results 00:18:15 - GLP1 medications for weight loss.00:22:59 - Establishing a good baseline for diet, focusing on fiber diversity and prebiotic sources.00:29:36 - Recommendations for protein intake for women.00:30:35 - Carbohydrate intake and its impact on female hormones and stress response.01:09:54 - Seed oils and the balance of Omega 6s to Omega 3s.Guest's socials + websiteLinkedIn: https://www.linkedin.com/in/brigid-titgemeier-b437574b Website: https://beingbrigid.com/ Instagram: @beingbrigidKayla's social + website:Instagram: https://www.instagram.com/kaylabarnes/TikTok: https://www.tiktok.com/@femalelongevityTwitter: https://x.com/femalelongevity Website: https://www.kaylabarnes.com/Follow Her Female Protocol: https://www.protocol.kaylabarnes.com/Become a Member of Kayla's Female Longevity Membership: https://kayla-barnes-lentz.circle.so/checkout/become-a-member

Brigid Titgemeier, a functional medicine dietitian and founder of Being Brigid Nutrition, has seen countless women walk into her clinic exhausted, bloated, and frustrated despite eating all the right foods. She knows that feeling firsthand, too. Instead of blaming willpower or cutting out everything you love, Brigid discovered how simple, personalized nutrition changes could completely shift energy, hormones, and mood.In this episode, she shares why common advice like “just eat clean” or “go low-carb” often backfires, and what really moves the needle when it comes to gut health, hormone balance, and long-term vitality. We also talked about the hype around weight-loss drugs, overlooked biomarkers that reveal hidden stress in the body, and why your microbiome might hold the biggest key to feeling better.If you've ever wondered why eating healthy doesn't always feel healthy, this conversation will give you the clarity and hope you've been missing.Chapters00:00 Introduction00:02:59 - Introduction of Brigid Tegemeier00:05:08 - The three biggest nutrition myths.00:05:56 - Myth 1: Just eating a variety of whole foods is enough for improving overall health.00:07:04 - Myth 2: A low carb lifestyle works well for every single person.00:07:32 - Myth 3: The obsession with protein is always beneficial.00:08:24 - Why individuals might not see results even if they're doing everything for their health.00:15:09 - How long it should take to see results 00:18:15 - GLP1 medications for weight loss.00:22:59 - Establishing a good baseline for diet, focusing on fiber diversity and prebiotic sources.00:29:36 - Recommendations for protein intake for women.00:30:35 - Carbohydrate intake and its impact on female hormones and stress response.01:09:54 - Seed oils and the balance of Omega 6s to Omega 3s.Guest's socials + websiteLinkedIn: https://www.linkedin.com/in/brigid-titgemeier-b437574b Website: https://beingbrigid.com/ Instagram: @beingbrigidKayla's social + website:Instagram: https://www.instagram.com/kaylabarnes/TikTok: https://www.tiktok.com/@femalelongevityTwitter: https://x.com/femalelongevity Website: https://www.kaylabarnes.com/Follow Her Female Protocol: https://www.protocol.kaylabarnes.com/Become a Member of Kayla's Female Longevity Membership: https://kayla-barnes-lentz.circle.so/checkout/become-a-member

On this week's episode, I sit down with visionary entrepreneur Mimi Bouchard, founder of Activations who takes us inside the science of visualisation and how you can create the life you want.Mimi breaks down the neuroscience behind visualisation, what's actually happening in the brain during this time and how we can use this powerful tool to elevate our thoughts and manifest life-changing results. She also shares the single biggest mindset shift that changed everything for her and how you can apply it to your own journey of growth and transformation. We talk about the tangible ways you can activate your future self, train your mind, expand your vision, and ground your goals, showing you exactly how to create the life you were meant to live.// MORE FROM BRYONY // Get your free 7-day trial of Pilates by Bryony here. Use BEYOND30 to get a free 30-days on the app. Visit pilatesbybryony.com and shop our products here. Follow me on Instagram @bryonydeery @pilatesbybryony. Watch Beyond the Mat on YouTube. Produced by Dear Media. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode I am talking with manifestation expert Mimi Bouchard. We discuss the transformative tools and mindset shifts that helped her go from broke and insecure to thriving in wealth, confidence, love, and purpose. She dives into her signature audio-based manifestation method—how she intuitively started recording her ideal life and turned it into a powerful personal growth tool that's now changing lives through her app, Activations. We talk glow-up hacks, breaking through limiting beliefs, adopting an abundant money mindset, and becoming the version of yourself who already has everything you desire. Plus, Mimi gives us a sneak peek into her new book Activate Your Future Self, and the simple two-step process that will supercharge your next chapter. If you're ready to shift into alignment and magnetize your dream life—this one's for you. Enjoy!To connect with Mimi on Instagram, click HERE.To check out the Activations App, click HERE.To connect with the Activations App on Instagram, click HERE.To get your free trial, click HERE. To connect with Siff on Instagram, click HERE.To connect with Siff on Tiktok, click HERE.To learn more about Arrae, click HERE. To check out Siff's LTK, click HERE.To check out Siff's Amazon StoreFront, click HERE. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Special limited-time offer just for The Dream Bigger listeners. You'll get a massive discount - but it's only available through our exclusive link. Not available via the app store. Head to activations.com/dreambigger to unlock it. Try completely risk-free with the 14-day money-back guarantee.Save 15% off my favorite Red Light Face Mask from BON CHARGE by using code DREAMBIGGER at www.boncharge.comCaraways' cookware set is a favorite for a reason, it can save you up to $190 versus buying the items individually. Plus is you visit Carawayhome.com/DREAMBIGGER you can take an additional 10% off your next purchase. This deal is exclusive for our listeners, so visit Carawayhome.com/DREAMBIGGER or use code DREAMBIGGER at checkout. Caraway. Non-Toxic cookware made modern.Go to quince.com/dreambigger for free shipping on your order and 365-day returns. Visit ProlonLife.com/DREAMBIGGER to claim your 15% discount and your bonus gift.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

What if the foods you think are healthy are actually disrupting your biology? From sugar marketed as a performance tool to “whole grains” that drive cravings, this episode uncovers how hidden traps in modern nutrition can hijack your brain, wreck your metabolism, and accelerate aging. You'll learn how to rethink daily eating so it fuels energy, resilience, and long-term health instead of quietly sabotaging it. Watch this episode on YouTube for the full video experience: https://www.youtube.com/@DaveAspreyBPR Host Dave Asprey sits down with Max Lugavere, health journalist, filmmaker, and bestselling author of Genius Foodsand The Genius Kitchen. Max is one of the most trusted voices in nutrition and functional medicine, translating complex science into practical tools you can use right now. His work has been featured on The Today Show, PBS, and across global media for helping people reclaim health through smarter food and lifestyle choices. In this re-run, Dave and Max break down the real impact of sugar, salt, and food processing on your brain and body. They explore how cooking methods change health outcomes, when fasting and ketosis become powerful tools, and why supplements, nootropics, and trace minerals fill gaps in the modern diet. They also tackle controversial topics like carnivore diets, cold therapy, and whether “healthy” plant-based foods are truly supporting resilience—or quietly eroding it. You'll Learn: • The biggest nutrition myths that silently damage health and performance • How sugar can act as both poison and fuel depending on context • Why cooking methods make the difference between nourishment and toxicity • The overlooked role of minerals, supplements, and culinary literacy • How nootropics, cold therapy, and sleep optimization reset your brain • Why some “health foods” accelerate aging instead of protecting you • The truth about carnivore diets, industrial farming, and sustainability • When fasting, ketosis, and carb cycling create optimal results This episode gives you a science-backed blueprint to hack your nutrition, sharpen your brain, and extend your longevity with foods that truly support your biology. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade is the top podcast for people who want to take control of their biology, extend their longevity, and optimize every system in the body and mind. Each episode features cutting-edge insights in health, performance, neuroscience, supplements, nutrition, hacking, emotional intelligence, and conscious living. Episodes are released every Tuesday, Thursday, and Friday (audio-only) where Dave asks the questions no one else dares, and brings you real tools to become more resilient, aware, and high performing. Keywords: uric acid longevity, uric acid metabolism, fructose uric acid pathway, xanthine oxidase inhibition, quercetin uric acid, luteolin supplements, AMP kinase uric acid, AMP deaminase metabolism, uric acid and mitochondria, uric acid and neuroplasticity, uric acid Alzheimer's risk, uric acid dementia prevention, uric acid and nitric oxide, fructose metabolism hibernation biology, evolutionary mismatch uricase mutation, fructokinase inhibition, uric acid and insulin resistance, gout biohacking, uric acid and obesity, uric acid functional medicine Resources: • Max's Website: https://www.maxlugavere.com/ • Screenfit | Get your at-home eye training program for 40% off using code DAVE https://www.screenfit.com/dave • Danger Coffee: https://dangercoffee.com/DAVE15 • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 — Trailer 0:30 — Introduction 1:51 — Resilience & Stress 2:41 — Food Philosophy 6:20 — Sugar & Metabolism 11:21 — Fructose & Flexibility 21:57 — Big Food & Morality 24:51 — Meat & Sustainability 26:30 — Cooking at Home 28:34 — Salt & Minerals 30:07 — Dietitians & Industry 32:45 — Intuitive Eating 41:13 — Cooking Risks 45:26 — Fish & Contaminants 49:16 — Lectins & Sensitivities 52:22 — Herbs & Spices 54:59 — Recipes & Highlights 58:17 — Closing See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Walk & Roll to School: The Positive Environmental and Health Impacts Guests: Stephen Heiny, research associate, Highway Safety Research Center, University of North Carolina (UNC), and Ishaa Gadkari, State Physical Activity Coordinator, RI Department of Health - Healthy Eating and Active Living Program (HEAL). In 1969, 48 percent of students in grades K-8 walked or rode a bike to school. In 2017, only 11 percent of students in grades K-8 eight walked or rode bikes to school. Research studies identify safety concerns as the primary reason for the decrease. Safety considerations include traffic volume and speed, sidewalk and crosswalk infrastructure, incidents of crime and levels of policing. In this episode, we talk about how to redesign community environments in ways that support safe routes to school and events like the National Walk & Roll to School Day, an annual October event. We also discuss the environmental and health benefits of walking to school. Stephen Heiny joins us from the Highway Safety Research Center. He focuses on youth active travel safety, Vision Zero and the Safe System approach, supporting safety efforts in North Carolina and across the United States. He evaluates speed reduction countermeasures, provides technical assistance for Safe Routes to School programs and supports the annual Walk, Bike & Roll to School Day events. Ishaa Gadkari joins us from the RI Department of Health. As the State Physical Activity Coordinator, she directs the Healthy Eating and Active Living Program (HEAL). Ishaa specializes in projects related to the built environment, active transportation and physical activity. She is passionate about walkable cities and environments, public transportation and health policy. She supports city and town fun runs and walks, Safe Routes to School, Walking School Bus and Safe Routes to Parks. INFORMATION RESOURCES Register Your School for Walk & Roll Day - https://www.walkbiketoschool.org/ This website provides resources for planning and publicizing your event. Download STEM lessons on Pedestrian Safety from the Federal Highway Administration (FHWA) website: https://highways.dot.gov/safety/pedestrian-bicyclist/step/step-stem-lessons Lessons include real-world examples of the key concepts, hands-on activities including building mock streetscapes and calculations for older students. Learn more about Safe Routes to School - https://www.saferoutespartnership.org/safe-routes-school/101/6-Es Read about Bike Buses: Let's Bike to School Together -https://www.walkbiketoschool.org/wp-content/uploads/2025/06/SRTS_BikeBusGuide_2025.pdf Visit RI's Healthy Eating and Active Living (HEAL) Website - https://health.ri.gov/chronic-conditions/healthy-eating-and-active-living-heal Review HEAL's Strategic Plan - https://health.ri.gov/sites/g/files/xkgbur1006/files/publications/strategicplans/2023-2028HealthyEatingAndActiveLiving.pdf Read the article “Walking to Improve Mental Health” - https://tinyurl.com/Walking4MentalHealth Gamify the activity of walking. Read this blog for a few ideas... https://netwalkri.com/walking-journal/f/ecopirate-on-the-cove   RELATED EPISODES Great Streets: Safe, Walkable, Bikable, Equitable and Sociable https://dreamvisions7radio.com/great-streets/ Offsetting Schools' Paper Usage, One Tree At a Time https://dreamvisions7radio.com/offsetting-schools-paper-usage/ Purchase Wendy's book, The Angel Heart - https://www.amazon.com/Angel-Heart-Wendy-Nadherny-Fachon/dp/1967270279/ref=sr_1_1 Read about DIPG: Eternal Hope Versus Terminal Corruption by Dean Fachon begin to uncover the truth about cancer - https://dipgbook.com/ Learn more at https://netwalkri.com email storywalkerwendy@gmail.com or call 401 529-6830. Connect with Wendy to order copies of Fiddlesticks, The Angel Heart or Storywalker Wild Plant Magic Cards. Subscribe to Wendy's blog Writing with Wendy at www.wendyfachon.blog. Join Wendy on facebook at www.facebook.com/groups/StoryWalkingRadio

Episode Summary Dr. Stephanie Peacock interviews Natalie Golba, co-founder of The Healthiest Chef, about making plant-based eating accessible for busy professionals. Natalie shares her transformation story and practical strategies for incorporating 42 different plants into your weekly diet without spending hours in the kitchen. Guest Bio Natalie Golba is a Harvard-trained plant-based chef and co-founder of The Healthiest Chef. After struggling with unexplained weight gain for three years despite working with trainers and nutritionists, she discovered the power of whole food nutrition and now helps others make sustainable dietary changes. Key Topics The Healthiest Chef Program - A comprehensive nutrition education platform for busy professionals featuring expert interviews and practical cooking instruction that teaches 2-hour weekly meal prep. Personal Journey - Natalie's 3-year struggle with weight gain and her partner Irina's lifelong digestive issues led them to create solutions for others facing similar challenges. Client Transformations - Weight loss, digestive healing, increased energy, and most notably, complete cooking beginners becoming creative recipe developers. Meal Prep Strategy - Start with one simple meal like overnight oats (15 minutes for 3 days), gradually add a weekly soup, focus on plant diversity over complicated macro counting. Recipe Development - Each recipe goes through 3-20 iterations to ensure flavors are "10 times better than processed food" for long-term sustainability. Upcoming Projects Detox Program - Launching after July 4th with Dr. Stephanie Peacock, featuring easy meal prep and a free nontoxic masterclass. Future Vision - Specialized nutrition programs for cancer and cardiovascular patients to support medical treatment. Resources The Healthiest Chef: healthiestchef.com Follow: @NatalieGolba and @DrStephPeacock for detox program updates

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

On this week's episode, we're romanticising a cosy, September energy and chatting about how to use this transitional month as your personal reset. We explore how to be really intentional with your routines, goals and time. We go into Bryony's top tips to discover your more meaningful and non aesthetic “why,” how to show up with renewed purpose and how to use mini goals as a way of getting the most of this year. Get cosy, take your planner and let's reset and refocus, September style.// MORE FROM BRYONY // Get your free 7-day trial of Pilates by Bryony here. Use BEYOND30 to get a free 30-days on the app. Visit pilatesbybryony.com and shop our products here. Follow me on Instagram @bryonydeery @pilatesbybryony. Watch Beyond the Mat on YouTube. Produced by Dear Media. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Good Day Health, host Doug Stephan and NUCCA Chiropractor and GAPS Practitioner Dr. Jack Stockwell (866-867-5070 | ForbiddenDoctor.com | JackStockwell.com) take a holistic look at the week's biggest health stories.They discuss:

In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you're in school nutrition or are curious about school lunch programs.      In this episode you'll hear:1:20 – Why are school food programs so important?3:30 – Chef Rebecca Polson's story4:20 – Chef Jason Hull's story6:15 – Chef Taylor Thompson's story8:30 – What criteria are used to create school lunch recipes?12:10 – What is the National School Lunch Program in America?16:00 – Scratch cooking, speed scratch cooking and heat & serve21:35 – What are the chefs' biggest challenges?22:40 – Where do schools source their food?30:30 – School food policy31:45 – K-12 recipe development with Pacific Coast Producers34:10 – Surprise favorite recipes for the kids36:30 – Food tips for busy familiesThank you to our sponsor, Pacific Coast Producers.References:Culinary Institute of America's Healthy Kids CollaborativeNational School Lunch ProgramCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

On today's solo episode I'm reflecting on year two of building Arrae — the pivotal stage where everything starts to shift. I dive into what it really looks like to scale beyond $1M in revenue: how our team structure evolved, the importance of hiring specialists, and the lessons we learned (sometimes the hard way) around operations and fundraising. I'm also sharing insights on building strategic partnerships, navigating omnichannel growth, and the non-negotiables I've set to protect my personal life while running a fast-growing brand. Enjoy!To connect with Siff on Instagram, click HERE.To connect with Siff on Tiktok, click HERE.To learn more about Arrae, click HERE. To check out Siff's LTK, click HERE.To check out Siff's Amazon StoreFront, click HERE. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Get healthy, glowing skin for summer with clean, vegan face and body care from OSEA. Get 10% off your first order sitewide with code DREAMBIGGER at OSEAMalibu.com. You will get free samples with every order, and free shipping on orders over $50.Get $25 off your first purchase when you go to TheRealReal.com/dreambigger Thousands of people are already using Rula to get affordable, high-quality therapy that's actually covered by insurance. Visit Rula.com/dreambigger to get started. After you sign up, you'll be asked how you heard about them – please support our show and let them know we sent you. That's Rula.com/dreambigger – You deserve mental healthcare that works with you, not against your budget.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We all know about eating fruits and vegetables, right? But what about fiber and protein and other vitamins we need? Registered Dietician Nutritionist Melissa Joy Dobbins joins hosts Lea Palmieri and Matt Stillo for a conversation about how we can eat healthier and feel better, just with a little bit of mindfulness. You can check out her free “Do More with Dinner” resource at www.SoundBitesRD.com as well as information about Melissa’s favorite cookbooks, kitchen gadgets, supplements and episodes of her podcast, “Sound Bites.”See omnystudio.com/listener for privacy information.

Do you eat organic food?If you do - even a handful of fruits and vegetables - you might be in for a rude surprise when you listen to this interview.Max Goldberg is the founder of Organic Insider and one of the nation's leading organic food experts. He sees significant room for improvement, really a NEED for improvement, when it comes to the USDA Certified Organic label.Max and I dove into policy, reality, and labeling in the organic industry, and I for one learned a LOT.You can learn too:the biggest misconception about organic foodsa major issue in organics that has the potential to limit our choices at the grocery store and even disintegrate the entire industryhow we as consumers can avoid this issue at the grocery storethe best way to find “real” organic food, and why it's actually better for your familywhat shocking toxin is getting into organic foods (and how to avoid it)the first step families can take if you're not eating organic food already (and a really budget-friendly tip)the next step families should take if you're already making some organic food choicesResources Mentioned for Problems with OrganicsCornucopia's organic score cardsHealthy, whole grain soaked pancakes (and more breakfast ideas here)Memorize the Dirty Dozen produce list & how to clean produceIs organic food really better?Max has a free newsletter with policy-focused updates called Organic Insider, or find out more on his website Living MaxwellFind Max on Instagram @organic_insiderThanks to today's sponsor, JustThrive! Use code Katie15 for 15% off at https://kidscookrealfood.com/justthrive. Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

Send us a textEver find yourself staring blankly into your fridge at the end of a long day, wondering what to eat? That daily struggle disappears when you embrace meal prepping, even if you don't particularly enjoy the process itself.The concept seems simple enough: dedicate a few hours on the weekend to prepare your meals for the upcoming week. Yet a constant misconception exists that eating healthy is somehow more expensive than grabbing fast food or throwing together random meals. We tackle this head-on with actual numbers, revealing how a basic meal prep of chicken and rice can cost as little as $20-30 per week, a fraction of what you'd spend eating out.Time savings are equally impressive. The math doesn't lie: spending 2-3 hours meal prepping once versus 7+ hours cooking individual meals throughout the week. Plus, there's the mental relief of eliminating decision fatigue around food choices. For those worried about eating the same thing repeatedly, we share practical strategies like preparing proteins plain and adding different seasonings daily to create variety without additional work.We also explore how different fitness goals can coexist, addressing whether someone can successfully combine running with powerlifting. Drawing from personal experience, we discuss how strategic scheduling, proper recovery, and adequate hydration make this combination not just possible, but potentially successful.Looking ahead, our powerlifting team is gearing up for PLU Nationals in Texas next May, and we're inviting interested lifters to join us. Ready to transform your nutrition approach and reclaim hours of your week? Give meal prepping a genuine try, your future self will thank you when you're opening that first perfectly prepared container on Monday morning.Support the showThanks for listening! Please remember to subscribe to the podcast, leave us a rating and share it with your friends so we can continue to grow!-You can now become a Fortis After Hours Supporter by using the link below! This will help support the podcast as we continue to grow and we will give you a shoutout on the next episode after you subscribe as well as give you top priority for different topics or discussions you'd like us to have on the podcast. Thank you for your support!https://www.buzzsprout.com/1369834/support-Follow us on social media for daily fitness and powerlifting content including workouts, helpful tips and client success stories!@fortisfitnessstudio-HOSTED BY@lizribaudo_fortis@nateribaudo_fortis

TO LEARN MORE:        www.CrossFitEdwardsville.com        www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:       Book a No-Sweat Conversation with a coach, using this scheduler:         https://crossfitedwardsville.com/intro/     You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor.   

In this episode of the Case Specific Podcast, we're covering a little bit of everything, from MAHA Updates to mindset shifts and some very exciting news you won't want to miss. Whether you're here every week or pressing play for the first time, you'll get the same no-nonsense, evidence-based, and always entertaining conversations they're known for. ⏱️ Timestamps: 0:00 - Intro & Devon's Wedding Recap 5:55: MAHA Updates 25:00- Perimenopause and Weight Loss 37:28: Social Media Comparison Trap 51:43: Screaming from the Rooftops 58:24: Our Secret Announcement We're unpacking truths, sharing insights, and letting you in on some behind-the-scenes updates. Hit play and join the conversation!   Follow us on Social Media: https://www.instagram.com/casespecificnutrition/?hl=en Click here to get matched with a Case Specific Dietitian: https://casespecificnutrition.com/match (Virtual Options Available) 

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

On this week's episode, I'm joined by Dr. Will Cole, one of the world's leading functional medicine experts, bestselling author, and host of The Art of Being Well podcast. Dr. Cole has helped transform thousands of lives, and in this conversation, he offers the tools to empower you to take control of your own health journey.We explore the foundations of optimal gut health, his “Inflammatory Core Four” and the benefits and important considerations of fasting. Dr. Cole explains the critical gut-brain connection through vagal tone, explaining why supporting this pathway may be more important than many realise.We also discuss orthorexia, and how to navigate wellness in an industry often dominated by extremes. Listen for a thoughtful and empowering conversation that may redefine how you approach your wellness.https://drwillcole.com/IG: @drwillcole// MORE FROM BRYONY // Get your free 7-day trial of Pilates by Bryony here. Use BEYOND30 to get a free 30-days on the app. Visit pilatesbybryony.com and shop our products here. Follow me on Instagram @bryonydeery @pilatesbybryony. Watch Beyond the Mat on YouTube. Produced by Dear Media. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever found yourself obsessing over every single bite of food you eat?   When you've imposed rigid rules around healthy eating, the very thing meant to make you feel better ends up making you miserable. The constant mental checklist and fear of messing up takes up way too much brain space, and that's why this week, I'm exploring why perfectionism around food backfires, especially for high-achievers who apply their usual excellence to every bite they take.   Listen in this week to discover why sometimes our pursuit of healthy eating can actually backfire – and more importantly, how to fix it.    Get full show notes, transcript, and more information here: https://carriehollandmd.com/166

In this episode of the Health Fix Podcast, Dr. Jannine Krause sits down with Nagina Abdullah, weight-loss coach for midlife women and founder of the top-rated website MasalaBody.com. Nagina shares her personal journey of losing 40 pounds after years of struggling with diets that didn't work. She opens up about the power of understanding blood sugar balance, how spices like cinnamon can help reduce cravings and improve metabolism, and why focusing on adding nutritious foods works better than restriction. Nagina also introduces her slim down programs and a free metabolism-boosting workshop designed specifically for women in midlife who feel stuck and frustrated with traditional diets.

On today's episode I am talking to Dr. Ryan Greene — osteopathic physician and founder of Monarch Athletic Club — who dives deep into the foundations of long-term health and performance. From the importance of hydration quality and optimizing sleep routines to debunking fitness myths and maximizing protein intake, Dr. Greene shares practical, science-backed habits to enhance your daily life. He also discusses his journey from traditional medicine to founding a wellness ecosystem that prioritizes proactive care over profits. Plus, we explore cutting-edge topics like peptides, NAD, and the emerging role of plant and energy medicine in mental and emotional health. Whether you're just starting your wellness journey or looking to fine-tune your routine, this episode is packed with actionable insights for living a longer, stronger life. Enjoy!To connect with Dr. Ryan Greene on Instagram, click HERE.To connect with Monarch Athletic Club on Instagram, click HERE.To check Monarch Athletic Club's website, click HERE.To connect with Siff on Instagram, click HERE.To connect with Siff on Tiktok, click HERE.To learn more about Arrae, click HERE. To check out Siff's LTK, click HERE.To check out Siff's Amazon StoreFront, click HERE. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Save 15% off my favorite Red Light Face Mask from BON CHARGE by using code DREAMBIGGER at www.boncharge.comGet 35% off your entire order at Lolablankets.com by using code DREAMBIGGER at checkout. Experience the world's #1 blanket with Lola Blankets. Get $25 off your first purchase when you go to TheRealReal.com/dreambigger Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

Can your faith and the Word of God help direct your relationship with food? What effect do artificial sweeteners have on your body? Why do diets often fail to help people lose weight? Are alkaline, ionized, and electrolyte waters worth the investment to maintain your... The post Jennifer Bryant appeared first on ABQ Connect.

WXPR News for 8-25-25

Struggling to make healthy eating and fat loss simple and sustainable? In this episode of the Red Delta Project Podcast, I break down the 3 Ps Framework for nutrition and weight management: Practicality, Personal Preference, and Progression.Instead of chasing fad diets, counting every calorie, or following strict rules, you'll learn how to use these three principles to create a flexible and effective eating strategy that fits your lifestyle. Whether your goal is weight loss, better energy, or long-term health, the 3 Ps give you a straightforward roadmap to success.

In this episode, Liv Hill discusses the challenges and misconceptions surrounding fast food, especially for busy families. She emphasizes that fast food doesn't have to be unhealthy and provides practical tools and strategies for making healthier choices while eating out. Liv also highlights the importance of understanding one's mindset and patterns when it comes to food choices, encouraging listeners to reframe their approach to fast food as a conscious choice rather than a failure.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Hero Bread, a brand claiming to revolutionize our favorite carb-heavy foods with healthier, low-carb alternatives. Is their seeded bread truly a nutritional hero, or just clever marketing? Jenn dives into the ingredients, nutrition facts, and the brand's mission to uncover if it lives up to the hype. Could this bread be a game-changer for your sandwich game, or is there a catch? Tune in to find out what surprising details Jenn reveals about this trendy bread! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramHero Bread - WebsiteReading Labels: What Are We REALLY Looking for?Reading Labels Part 2: Learning In ActionNutrition Nugget: Cool Your RiceNutrition Nugget: Olive Oil Hero Bread, Low-Carb Bread, Seeded Bread, Zero Sugar, High Fiber, Fewer Calories, More Protein, National Sandwich Month, Sliced Bread, Nutrition Facts, Resistant Wheat Starch, Inulin, Olive Oil, Wheat Protein, Wheat Bran, Flax Seeds, Sunflower Seeds, Pumpkin Seeds, Fava Bean Protein, Raisin Juice, Natural Flavors, Enzymes, Allergen Information, Food Allergies, Carb-Heavy Foods, Healthy Bread, Bread Heads, Low-Carb Options, Marketing Claims, Net Carbs, Fiber Intake, Open-Face Sandwich, Gastric Upset, Rule Of Fives, Processed Food, Gu Gum, Smoke Point, Refined Olive Oil, Sandwich Ideas, Healthy Eating, August, National Sandwich Month

Nutritionist Leyla Muedin explores the fascinating link between dietary habits and sleep quality, particularly nightmares. Discussing a recent study published in Frontiers in Psychology, Leyla explains how consuming certain foods, especially late at night, can influence dream patterns. Foods like sweets, dairy, and allergens such as gluten and lactose were found to have significant effects on sleep disturbances. She emphasizes healthy eating habits, particularly avoiding food allergens and late-night eating, and suggests practical tips for improving sleep quality. Leyla also touches on how cultural beliefs and anecdotal evidence support the scientific findings, providing a comprehensive overview of how diet can directly affect dream content and sleep health.

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

Send us a textJoin Mitch and Amanda as they talk all about how to eat healthy while traveling and share some of their favorite restaurants to stop at on the road. They also talk about how you can strengthen relationship bonds through travel and the importance of sharing your world with your partner.Connect with us!YoutubeEmailInstagramMitch - SubstackMitch - InstagramMitch - Facebook Amanda - WebsiteAmanda - YoutubeAmanda - InstagramAmanda - SubstackPlease share the show and leave a rating and review!

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3089: Nia Shanks breaks down how emotional and environmental triggers can sabotage your eating habits and what to do instead. Learn practical, no-shame strategies to build self-awareness, create supportive environments, and make consistent nutrition choices without falling into guilt-driven cycles. Read along with the original article(s) here: https://niashanks.com/nutrition-triggers-and-tips/ Quotes to ponder: "Awareness is the foundation for making any long-term, sustainable change." "Remove as many negative nutrition triggers as possible, and replace them with positive ones." "You can't avoid every situation that may trigger unhealthy eating habits, but you can plan how you'll respond to them." Episode references: Atomic Habits: https://jamesclear.com/atomic-habits Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode I am talking to fitness expert, recipe developer, creator of the Katie Austin app, host and Sports Illustrated Swimsuit model–Katie Austin. In this episode, we dive into her journey from lost post-college athlete to Sports Illustrated Swimsuit model and fitness entrepreneur. She opens up about shifting your workout mindset, building a routine that fuels rather than drains you, and practical tips for staying consistent while traveling, preparing for big life moments, and finding workouts you actually enjoy. Plus, Katie talks about embracing the “cringe” on social media and how putting yourself out there can transform both your career and confidence. Enjoy!To connect with Katie on Instagram, click HERE.To connect with Katie on Tiktok, click HERE.To check out Katie's App, click HERE.To connect with Siff on Instagram, click HERE.To connect with Siff on Tiktok, click HERE.To learn more about Arrae, click HERE. To check out Siff's LTK, click HERE.To check out Siff's Amazon StoreFront, click HERE. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Shopify.com/dreambiggerVisit well-reserved.com and use code DREAMBIGGER at checkout for $45 off your first booking.Ready to protect your home and your health? Head to BranchBasics.com and grab your Ultimate Starter Kit today. Use code DREAMBIGGER for 15% off your first order. Make the change today–because you and your family deserve better. ProlonLife.com/DREAMBIGGERProduced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TO LEARN MORE:       www.CrossFitEdwardsville.com       www.Facebook.com/CrossFitEdwardsville      TikTok: @crossfitedwardsville      Instagram: @crossfitedwardsville        Twitter: @cfedwardsville        YouTube: CrossFit Edwardsville TO GET STARTED AT CFE:     Book a No-Sweat Conversation with a coach, using this scheduler:          https://crossfitedwardsville.com/intro/    You can also find the link to schedule on our website. While this show is educational & entertaining in nature, it does not replace or supplant professional medical guidance from your own physician. Before beginning any exercise or nutrition program, please first consult with your doctor. 

On today's episode I am talking to Denise Vasi — actress, model, and founder of MAED Beauty. She shares her journey from the entertainment industry to building a clean beauty brand that stands out. Denise opens up about the inspiration behind MAED, the intentional choices that shaped her products, and what it's really like inside the prestigious Sephora Accelerator Program. She also talks candidly about overcoming self-doubt, balancing entrepreneurship with motherhood, and the beauty rituals that continue to inspire her work. Enjoy!To connect with Denise on Instagram, click HERE.To connect with MAED on Instagram, click HERE.To shop MAED, click HERE. To connect with Siff on Instagram, click HERE.To connect with Siff on Tiktok, click HERE.To learn more about Arrae, click HERE. To check out Siff's LTK, click HERE.To check out Siff's Amazon StoreFront, click HERE. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Save 15% off my favorite Red Light Face Mask from BON CHARGE by using code DREAMBIGGER at www.boncharge.comIf you have been eying their internet famous 12 piece cookware set, now is the perfect time to buy! You can shop Caraway Risk-Free! Enjoy fast, free shipping, easy returns, and a 30-day trial. Plus, if you visit Carawayhome.com/DREAMBIGGER you can take an additional 10% off your next purchase. This deal is exclusive for our listeners, so visit Carawayhome.com/DREAMBIGGER or use code DREAMBIGGER at checkout. Caraway. Non-Toxic cookware made modern.Visit well-reserved.com and use code DREAMBIGGER at checkout for $45 off your first booking.Get $25 off your first purchase when you go to TheRealReal.com/dreambiggerProduced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get my FREE weightloss videos (The Secrets to How I Lost 100lbs): www.nobsfreecourse.com   For years, I thought I was doing everything right. I cut sugar. I ate clean. I followed all the food rules and told myself I was being “good.” But I still overate. I still blew it at night. I still had weekends where I said, “Fuck it,” and Monday mornings filled with guilt and shame. So I did what most women do—I doubled down. I ate even healthier, thinking that was the answer. What I didn't realize? The problem was never the food. It was how I was feeling. I was tired. Overwhelmed. Stressed to the damn max. And I was using food to feel better…even if it only worked for five minutes. When I tried to “eat healthy” without dealing with my emotions, I took away the only thing that had ever comforted me. No one tells you that part. In this episode, I break down: Why “eating clean” might be keeping you from real progress How I finally realized I was using food to solve problems that had nothing to do with hunger The emotional blindspot most women miss—and what to do instead Why you don't need more rules… you need relief If you've ever felt like you're trying so damn hard but still feel out of control around food, this one's for you.