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![The Strong[HER] Way | non diet approach, mindset coaching, lifestyle advice](https://ivyfm.s3.amazonaws.com/i320/1160477.jpg)
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On today's episode, I am speaking with Carina Chaz, founder of DedCool. She shares how she built a cult-favorite fragrance brand from scratch—starting with DIY formulations. In this episode, she dives into launching during a pandemic, staying profitable without big funding, and how scrappy beginnings shaped her business approach. Carina also opens up about expanding fragrance into lifestyle products, building genuine brand loyalty, and why community is at the heart of DedCool's success. Enjoy!To connect with Carina on Instagram, click HERE.To connect with Dedcool on Instagram, click HERE. To check out Dedcool, 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.com Caraway's cookware set is a favorite for a reason, it can save you up to $190 versus buying the items individually. 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. Get healthy, glowing skin for fall with clean, vegan skin and body care from OSEA. Get 10% off your first order sitewide with code DREAMBIGGER at OseaMalibu.com. You'll get free samples with every order, and free shipping on orders over $50. Head to OseaMalibu.com and use code DREAMBIGGER. Head to hellowinx.com/dreambigger for 50% off Winx at Walgreens. That's hellowinx.com/dreambigger for 50% off.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.
She Breaks Free....Ditch the Diet & Change Your Relationship with Food & Fitness
Are you just too exhausted to even think about cooking a healthy meal at home—let alone finding the energy to hit the gym? Do you feel overwhelmed, stuck, and like progress on your health and fitness goals is always just out of reach? If so, you're not alone—and I've got you covered! In today's episode, I'm going to show you exactly what to focus on so you can stop spinning your wheels, let go of the overwhelm, and start moving forward in a way that actually feels doable. No overcomplicating, no burnout—just simple steps that matter. So grab a notebook and pen, because we're diving in! And if you'd love more personalized coaching, email me at taraj@dietditching.com. You can also connect with me and other women who are on the same journey inside our Facebook group: 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.
Healthy Eating at Home: What Works, What Doesn't, and What Tastes Good: Nutritionist Stef Sassos Good Housekeeping Good Better Best Interview Series, The Not Old Better Show In this episode, Paul sit's down with Stefani Sassos, Director of the Good Housekeeping Institute's Nutrition and Fitness Lab, to find out what really goes into those beautifully packaged, chef-prepared meals. We cover everything—taste, nutrition, expiration dates, and how to make smart, satisfying food choices that actually work for your lifestyle, especially if you're 60 and up. Stefani is a registered dietitian, personal trainer, and mom who lives in the real world. She knows what it's like to feed a family on a weeknight, and she's tested more than 50 different meal services—not just for health, but for flavor and usability. Her insights will help you sort the fads from the facts, and her practical tips will save you time, money, and frustration. We talk about why trust matters, what really makes a healthy meal satisfying, and how aging adults can use today's tech-savvy food solutions to support longevity, energy, and wellness—without getting overwhelmed. If you've ever stood at your fridge wondering what's still good, or tried to decode the tiny print on a meal label, this episode is for you. Tune in and discover the tools to eat well, age strong, and feel good doing it. Check it out
We'd love to hear from you about this episode.Few clichés have had as profound an impact on human development as the phrase “You are what you eat.”Our dietary choices have a significant impact on our overall health and wellness, shaping the composition and function of our bodies. The foods we eat supply the nutrients our bodies need to maintain brain, muscle, bone, nerves, skin, blood circulation, and immune system functioning. Proper nutrition also helps protect us from various illnesses and diseases, including heart disease, diabetes, cancer, and osteoporosis.Nutrition is one of the most popular topics on social media, with programming and experts dominating the market. However, following a healthy eating plan is one of the first things we sacrifice when life feels busy or overwhelming. With so many challenges, where do we turn for the most accurate advice? Welcome to Episode Seventy-One of the Nature of Wellness ™️ Podcast!!! In this episode, we spoke with registered dietitian and health designer Beth Machnica. A leader in designing spaces and systems to maximize human health, Beth is the Director of Health and Well-Being at the Buffalo Niagara Medical Campus, where she created and oversees a portfolio of Food as Medicine programs.Join us as we talk to Beth about her relationship with nature, the role and function of a registered dietician, the meaning of “food as medicine,” and the role proper nutrition plays in both lifespan and health span. Beth discusses the barriers to proper nutrition, the health inequities and disparities associated with food insecurity, the importance of nutrition and lifestyle changes for women's health, and practical tips for anyone wanting to begin eating healthier.This was a conversation we could really sink our teeth into.Please subscribe, rate, and leave a review anywhere you listen to this podcast. We appreciate you all.Be Well-NOW ™️ BNMC website: https://bnmc.org/Beth's website: https://linktr.ee/bethmachnica?utm_source=linktree_profile_share<sid=98989085-1575-4c83-8408-8770c75642d5Beth's email: emachnica@bnmc.orgWork with Beth at this link, insurance accepted:https://www.flourishnutrition.io/providers/beth-machnicaAgenda to the 5th Annual Food as Medicine Symposium:https://bnmc.org/health-and-wellbeing/health-and-wellbeing-food-as-medicine-2025/Get tickets for the hybrid (virtual + in-person) Symposium:https://theticketing.co/e/famsymposium2025* The unbelievable Shawn Bell produces the Nature of Wellness Podcast, making us sound good.** The NOW theme song was penned, performed, produced, and provided by the dynamic duo of Phil and Niall Monahan. *** This show wouldn't exist without our amazing guests and all of you who listen. Please like, subscribe, follow, and review to help us get these important messages out to more folks who can benefit from them. Thank you all.
Coach Chris Newport shares a simple six-step process for creating healthy, high-performing meals and snacks. She emphasizes the importance of selecting powerful proteins, incorporating colorful fruits and vegetables, focusing on healthy fats, adding extra fuel when needed, boosting meals with herbs and spices, and ensuring proper hydration. Takeaways:Pick powerful proteins to maintain lean muscle mass.Aim for at least five servings of fruits and vegetables daily.Healthy fats are essential for mental focus and recovery.Add extra carbohydrates if you're active.Use herbs and spices to enhance flavor and health benefits.Hydration is crucial for overall health and function.Protein needs increase with age and activity level.Eating a variety of colors in your diet is beneficial.Simple meals can be just as effective as complex ones.Monitor hydration through urine color.Join Chris in a FREE webinar, 7 Steps to Longevity: Sustainable Nutrition & Performance for Active People where you'll discover the exact framework we use with athletes and active adults to fuel their bodies properly, perform their best mentally and physically, and feel younger—without fad diets. Save your spot: TheEnduranceEdge.com/7Steps Support the show
On this week's episode, I'm joined by the incredible Jess Hunt, my good friend and the founder of the beauty brand REFY for the ultimate girl chat and a very exciting announcement. This conversation is for anyone who is looking for a beauty and business power talk! We share top beauty products, wellness rituals and step by step morning routines, but we also discuss the challenges. How we navigate the overwhelming moments, what it really takes to build a brand and how we show up for ourselves and each other. Jess also shares her favourite behind the scenes moments whilst building REFY, invaluable insights into the brand's growth and how she connects with her community.Also some big news! We're launching a new challenge together on 6th October on Pilates By Bryony. We're bringing you brand new classes with Jess, Jess's favourite classes, new recipes, and more. Join us for a feel good episode with beauty, wellness, and high self energy all in one place.// MORE FROM BRYONY // Use BEYOND30 to get a free 30-days on the Pilates By Bryony app here.Visit pilatesbybryony.com and shop our products here. Follow me on Instagram @bryonydeery @pilatesbybryony. Watch Beyond the Mat on YouTube. // SPONSORS // BetterHelp: Go to betterhelp.com/beyondthemat for 10% off your first month. Please note that 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.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.
Morning chat: Do I cut out carbohydrates to lose weight?Message me with “kickstart” and I'll get you the detailshttps://youtube.com/shorts/Sq0JnIKtdTg?si=3UjdL-Gs0K6MlYy0www.FruciFit.com Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dieting
On today's episode, I am speaking with Elena Cardone. We talk about what it really means to be a “gold digger” — not in the way you think. She shares how shedding radical independence, healing past trauma, and embracing true partnership with her husband Grant Cardone helped her unlock massive personal and professional growth. From navigating near-bankruptcy in 2008 to raising empowered, entrepreneurial kids, Elena dives into the mindset shifts and values that have shaped her success. Whether you're building a business, a family, or a new identity, this conversation will challenge what you think you know about power, support, and success. Enjoy!To connect with Elena on Instagram, click HERE.To check out Elena'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.Go to shopify.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.
"We always say our mac and cheese is like a break from the chaos. When things are crazy in your life, you just need a break. You don't have to go off the deep end and eat a bowl of some boxed XYZ... I want to eliminate that ‘Oh my God, what have I done?' part after you eat." —Myles Powell Comfort food isn't just about taste—it's about trust, memories, and feeling good from the inside out. Too often, the foods we love come with a side of guilt or mystery ingredients, but there's a better way to enjoy the classics without compromise. Myles Powell grew up cherishing family meals, only to find that most store-bought comfort foods fell short of those memories. Driven by a passion for real ingredients and honest business, he set out to reinvent mac and cheese and more, building a brand that puts people and purpose first. Listen in for a no-nonsense look at building a clean-label food business, the real hurdles of funding and scaling, and how comfort food can be both nostalgic and nourishing. You'll walk away with practical insights, inspiration, and a fresh perspective on what's possible in your kitchen and beyond. Meet Myles: Myles Powell is the founder of Myles Comfort Foods, a purpose-driven comfort food brand dedicated to clean-label, better-for-you classics. Inspired by family meals and a passion for real ingredients, Myles turned his love for authentic food into a business that puts transparency, quality, and emotional connection first. With experience in both self-funding and raising capital, he leads with resilience and a commitment to making comfort food that's as honest as it is delicious. Website Instagram Facebook TikTok Spotify Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:47 Better-For-You Mac&Cheese 05:31 Real Ingredients, Real Impact 08:27 The Challenges of Shipping Perishable Goods 10:35 Emotional Eating vs Food That Feels Good 13:26 Brand Values Over Product Hype 17:38 Funding the Dream, Learning to Pitch, and Handling Rejection 26:45 New Products on the Horizon
Hiding vegetables in smoothies, bribing kids to finish their broccoli, endless mealtime negotiations. Sound familiar? For parents, getting kids to eat nutritious foods can feel like a daily battle. The good news? Simple changes in how families approach mealtimes can transform picky eaters into curious food explorers. On this episode of the Healthier You podcast, Dr. Ashlee Williams speaks with Dr. Christina Brown, a board-certified pediatrician and pediatric lifestyle medicine physician within the Center for Healthy Weight and Lifestyle Medicine at Kaiser Permanente. Together, they explore practical strategies that make nutritious eating for kids both fun and sustainable. Learn more about Christina Brown, MD
Morning chat: Remember this when you're a bit tired, stressed…..Message me with “kickstart” and I'll get you the detailshttps://youtube.com/shorts/Sq0JnIKtdTg?si=3UjdL-Gs0K6MlYy0www.FruciFit.com Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dieting
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.
Morning chat: What my kids taught me from an anniversary card!Message me with “kickstart” and I'll get you the detailshttps://youtube.com/shorts/Sq0JnIKtdTg?si=3UjdL-Gs0K6MlYy0www.FruciFit.com Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dieting
Morning chat: England Women's Rugby and the power of persistenceMessage me with “kickstart” and I'll get you the detailshttps://youtube.com/shorts/Sq0JnIKtdTg?si=3UjdL-Gs0K6MlYy0www.FruciFit.com Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dieting
Join us on The Holistic Kids' Show as we sit down with renowned holistic pediatrician Dr. Larry Palevsky for an eye-opening conversation on teen health and wellness. In this episode, Dr. Palevsky shares his journey from conventional medicine to holistic care, revealing why nutrition, lifestyle, and self-responsibility are crucial for today's youth. Discover alarming health trends facing teens, the hidden dangers of processed foods, and the impact of technology and social media on mental and physical well-being. Dr. Palevsky offers practical, actionable tips for families—covering everything from building nourishing meals to setting healthy boundaries with devices. Whether you're a parent, teen, or health enthusiast, this episode is packed with empowering advice to help you take charge of your health, develop lifelong habits, and create a brighter, healthier future. Tune in and start your journey toward holistic wellness today! TimeStamps : 0:00 – Introduction to Holistic Kit 0:42 – Alarming Health Statistics for Today's Youth 1:20 – Introduction of Dr. Palevsky 2:04 – Dr. Palevsky's Journey to Holistic Medicine 7:11 – The Problem with Modern Medical System and Diet 13:28 – Tips for Healthy Eating and Meal Planning 17:48 – Dr. Palevsky's Practice and Patient Success Stories 21:29 – The Impact of Smartphones and Social Media on Youth 30:43 – Solutions for Digital Device Addiction 39:23 – Recap and Closing Thoughts ---- Learn more about Dr. Madiha Saeed at https://holisticmommd.com, or follow her on social media @HolisticMomMD
Ashley Scheuring returns to the podcast to give money saving tips for back to school, and Julia Chebotar makes her podcast debut giving healthy eating tips for back to school (or back to work)!Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 https://creativecommns.org/licenses/by-sa/
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 solo episode, I open up about my second trimester journey, sharing real, personal reflections, helpful tips, and everything in between. From shifting hormones and body changes to how I've adapted my workouts and approached nutrition. I also talk about how I'm preparing for our baby's arrival, my favourite moments so far, handling advice overload and what has surprised me the most. Join me for an open, honest conversation about this stage of pregnancy.// MORE FROM BRYONY // Use BEYOND30 to get a free 30-days on the Pilates By Bryony app here.Visit pilatesbybryony.com and shop our products here. Follow me on Instagram @bryonydeery @pilatesbybryony. Watch Beyond the Mat on YouTube. // SPONSORS // BetterHelp: Go to betterhelp.com/beyondthemat for 10% off your first month. Please note that 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.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.
Send us a textWhat's really hiding in your pantry—and how is it affecting your health? In this powerful episode, Joey Pinz sits down with Registered Dietitian Julie Ruelle to uncover the truth about ultra-processed foods and how they impact focus, energy, metabolism, and long-term health.Julie explains the key difference between processed and ultra-processed foods, why nearly 70% of supermarket products fall into the latter category, and how additives like food dyes and citric acid sneak into everyday items. From oils and enriched flour to hidden sugars and “natural flavors,” she breaks down what to watch for and how to shop smarter without falling into restrictive eating habits.✨ Top 3 Highlights:The shocking link between ultra-processed foods and type 2 diabetes.Practical label-reading tips that can change your grocery game.Why food is medicine—and how small shifts create lasting results.Julie also shares how technology and AI, like the GoCoCo app, can help consumers decode labels, track progress, and build sustainable eating habits. If you've ever wondered how to fuel your body for real health—not fad diets—this episode will change how you look at food forever.
Episode 336 Hello! I'm glad you're here. In this episode, I talk with Stephanie Valentine, a holistic nutritionist and mental health coach, about loving what's really on your plate—both with food and in life. Stephanie shares her journey and her cookbook Love What's On Your Plate, focusing on mindful eating, nourishing rituals, and true self-care. We explore how wellness isn't about being perfect, but about finding joy and balance as life changes, especially in midlife. Stephanie encourages easing up on the strict rules around food, exercise, and rest, and embracing kindness to ourselves. She also shares tips for mindful eating to help your body truly absorb nourishment. We discuss her personal experience with alcohol and her free mocktail guide for creative, enjoyable alternatives. This episode offers practical, heartfelt advice for nurturing yourself, embracing balance, and living joyfully—no perfection needed. This is a truly refreshing episode! Thank you for listening! Find Stephanie here: Her website: SK Living Instagram Purchase her cookbook: Love What's On Your Plate Download her free Mocktail Guide Find Lori here: Website Download my free Daily Sobreity Toolkit here Join Team Alcohol-Free: the best online alcohol-free community only for midlife women (that's what makes it the best) Gain access to weekly meetings, daily inspiration, and lots of connections with midlife women who are living alcohol-free. Plus, you will receive long-term support for a one-time investment, + additional resources added monthly. Team Alcohol-Free was established in 2023, and we are growing stronger together! If you feel like you've been missing out on alcohol-free girlfriends and coaching, join us today! Go here to enroll
On today's episode, I'm joined by fitness coach and nutrition expert Liz Plosser to break down everything women need to know about strength training, protein, amino acids, and smart supplementation—especially as we age. We dive into why strength training is essential for preserving lean muscle, what amino acids actually do in the body, and how protein plays a key role in energy, recovery, and longevity. Liz also shares practical tips for getting started with lifting, hitting your protein goals, and choosing supplements that support women's health. Whether you're in your 40s or just looking to feel stronger and more energized, this episode is packed with info you can use right away. Enjoy!To shop Kion and save 20%, go to getkion.com/dreamTo connect with Liz on Instagram, click HERE.To check out Liz's substack, Best Case Scenario, 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.To save 20%, go to getkion.com/dreamSave 15% off my favorite Red Light Face Mask from BON CHARGE by using code DREAMBIGGER at www.boncharge.comGo to quince.com/dreambigger for free shipping on your order and 365-day returns. Get 35% off your entire order at Lolablankets.com by using code DREAMBIGGER at checkout. Experience the worlds #1 blanket with Lola Blankets. Book an appointment today at bit.ly/asktia-dream 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.
In this episode of the Glowing Older podcast, host NancyGriffin interviews Susie Ellis, Chair, CEO, and Co-Founder of the Global Wellness Summit and the Global Wellness Institute. They discuss the evolution of wellness, the importance of healthspan over lifespan, and the role of research in defining wellness. Susie shares insights on the history of the Global Wellness Summit's, the nonprofit initiatives, and the significance of social connections in wellness. The conversation also touches on biohackingtrends, self-care for aging well, and the future of wellness and longevity.About SusieSusie Ellis is the chair and CEO of the nonprofit Global Wellness Institute, considered the industry's leading global research and educational resource. She is also chair and CEO of the Global Wellness Summit, an organization at the heart of the multi-trillion-dollar global wellness economy focused on facilitating collaboration amongst industry thought leaders. Recognized as a leading authority on wellness trends, shesits on numerous academic and industry boards, including the EHL Hospitality Business School in Lausanne, the Penn Center for Neuroaesthetics, and was also a member of the World Economic Forum's “Accelerating Health and Well-being Initiative.” She holds an MBA from the University of California, Los Angeles.Key TakeawaysThe Global Wellness Institute provides wellness research at no cost. Research is crucial for defining and understanding wellness and longevity.The Global Wellness Institute defines 11 sectors of the $6.3 trillion dollar wellness economy: Wellness Real Estate; Physical Activity; Healthy Eating, Nutrition and Weight Loss; Public Health, Prevention, and Personalized Medicine; Traditional and Complementary Medicine; Personal Care andBeauty; Wellness Tourism; Spa Economy; Thermal and Mineral Springs; Workplace Wellness; Mental Wellness. The medical community is more interested in wellness post COVID. There is more research and science showing valuable steps that people can take to improve their health.Wellness modalities are the cornerstone of longevity. What contributes to wellness also contributes to longevity.
Is healthy eating preventing you from losing weight? If you're obsessing over eating the right foods, only eating healthy foods and beating yourself up for eating foods that have fewer nutrients or higher calories, then eating healthy may be sabotaging your weight loss! Free Weight Loss Consultation: https://skinnyfitalicious.com/weight-loss-coaching/ Free Weight Loss Class: https://skinnyfitalicious.com/hormone-weight-loss-class-2/ Client Testimonials: https://skinnyfitalicious.com/testimonials/
Kelly is joined by Nicole Bain, Health + Wellness Coach to discuss how to break the BS rules + rituals and find wellness YOUR Way - where you feel excited to prioritize yourself in a sustainable and easeful way to become your healthiest, wealthiest self. Tune in today! RICHCODED Revolution Summit - Grab Your No-Cost Ticket! Enter into the Free Rewire Yourself Rich Lounge Connect on Instagram Connect with Nicole Join The Renewal Journey
She Breaks Free....Ditch the Diet & Change Your Relationship with Food & Fitness
Do you ever feel like every time you try to eat healthy, one “off-track” choice spirals into guilt and frustration—sometimes even making you want to give up completely? You're not alone. In today's episode, I'm sharing 3 powerful keys that will shift the way you think about healthy eating so you can finally create lasting weight loss. Stick with me, because these keys will help you let go of the all-or-nothing mindset, feel confident in your choices, and actually reach your goals. And I'd love to connect with you beyond the podcast! Come join my Facebook community, Lose Weight, Live Free, where you'll find encouragement, accountability, and real support. Or, if you'd like to reach out directly, send me an email at taraj@dietditching.com—I'd love to hear from you!
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.
We all know how important taking care of a newborn is, but what about taking care of a preborn baby? What about taking care of yourself BEFORE even conceiving? The BrainStim Gang is discussing a new study that looks at the impact having a healthy diet has on the next generation - REAL generational change! It's an eye-opening discussion - and it's not just for the ladies. Men's nutritional health plays a huge role in this process too. As always, if you have questions, please visit www.invisionchiropractic.com/schedule to speak with Dr. Aplin.
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.
If you're feeling overwhelmed, stuck in your thoughts, struggling to let go, or seeking meaningful life advice. This one is for you. On this week's unmissable episode, The Mind Architect, Peter Crone returns for a powerful, transformative, and deeply resonant follow-up to his hugely popular first episode. Peter responds to some bold and vulnerable questions from our amazing listeners and unpacks the hidden patterns and mental blocks that quietly hold so many of us back. He gives us some of the most impressive break-through insights and thoughtful advice you'll hear!Together, we explore how to break free from limiting beliefs, rewrite the internal narratives that shape your reality, stop overthinking, relationship advice and finally release what no longer serves you. If you're ready for a whole new perspective, and a genuine mindset reset, this conversation will change how you think, feel, and live.https://www.petercrone.com/@petercrone// MORE FROM BRYONY // Use BEYOND30 to get a free 30-days on the Pilates By Bryony app here.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'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.
She Breaks Free....Ditch the Diet & Change Your Relationship with Food & Fitness
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
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 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.
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