Podcasts about minimalist baker

What if the secret to making effortless, delicious meals was already in your pantry?If you've ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you'll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste: in Sonya's manti in brothy tomato sauce, and Alison Roman's caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari's #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom,

Craving easy meals that feel a little special? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a quick salmon dinner that's with a surprising veggie side, and you'll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!Tune in for a quick dose of home cooking inspiration! ***Links:Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)Braised leek recipe by Hank Shaw from Simply Recipes Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of HomemadeTwice baked potatoes with lots of butter from The Pioneer Woman, and one that's a little less rich from All Recipes***Sonya's recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):Ingredients:½ cup mayo2 Tbsps Tamari or soy sauce1-2 tsps gochugaru ( or red pepper flake, or Sriracha)1½ tsps maple syrup (or to taste)1-2 tsps toasted sesame oil1 inch grated ginger. Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it's out of the oven. ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Send us a Text Message.Hey Pickles!This week's episode is jam packed! We'll tell you about some vegan food we found, and Christine will tell you about a Food Empowerment Project webinar that she attended, The Embodiment of Injustice - The Dairy IndustryHere's a link to the webinar replay: https://youtu.be/LL2fo4tqF0M?si=qALFLuFPkL6Z62SQWe have a recipe for our Vegan Cookbook Challenge from Minimalist Baker's Everyday Cooking!You can get the book here *paid link https://amzn.to/3XLfQTCIn our Noteworthy segment, we'll tell you about some vegan butcher shops, and how you can get their products.Our Main Topic is Am I The Ass Hat Vegan Edition. We'll share several scenarios, and decide who is the ass hat! Let us know if you agree with our decisions!We spotlight a vegan restaurant in our Restaurant SOS series. We have a new Vegan Org of the Week, and a new Listener Shout Out!Enjoy the show & thanks so much for listening!Love, Sam & ChristineSupport the Show.Join Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

Are you tired of the same boring bowl of oatmeal, cold cereal, or sad, hard-boiled egg? Are you ready to break free of your breakfast rut? Step into the exciting world of breakfast possibilities!In this episode, you'll learn …How to transform last night's grains and veggies into a hearty start to your day,How to whip up healthy breakfast cookies you can make ahead of time and freeze for a speedy and portable meal or snack on the go. Time-saving tips for making your mornings easier, plus upgrades to classics like chia pudding and overnight oats that will make you excited to bounce out of bed.Don't settle for boring or uninspiring breakfasts anymore! Tune in now to give your mornings a makeover with these tasty and simple breakfast ideas! ***Links to from this week's show:Belle's Bagels and Sycamore Kitchen in Los AngelesBreakfast cookies with banana from Sally's Baking Addiction, breakfast cookies with pureed squash from Dishing Up DirtBrown rice farinaHow to sprout buckwheatLots of fun ways to make overnight oats from Minimalist Baker!Chia pudding base from Love & Lemons***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

If you're participating in the Books and Bites 2022 Reading Challenge, it's time to wrap up your reading! On this episode of the podcast, we discuss the books we read for the twelfth and final prompt, read whatever you want. If you've completed ten of the reading challenge prompts, turn your entry forms in at the library or online for a chance to win a Kindle Paperwhite or a $100 gift card to Joseph-Beth Booksellers.Book & Bite NotesMichael recommends She Rides Shotgun by Jordan Harper. As you accompany Nate and Polly through the streets of LA and the deserts of California, enjoy a street taco from Nicholasville's own El Rancho Taqueria. Carrie's pick is The Wrong End of the Telescope by Rabih Alammedine. Pair this novel with a cup of Cardamom Green Tea and a batch of Crunchy Sesame Cookies. Both recipes are from Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen by Maureen Abood.Jacqueline enjoyed Veil of Winterby Melanie Dickerson. A warm cocoa drink with a hint of peppermint is the perfect companion for this book's winter setting. Find the recipe for Vegan Peppermint Drinking Chocolate at Minimalist Baker.

#68: On this episode we speak with Dana Shultz the Co-Founder and Creative Director behind Minimalist Baker. One of the original food blogs that we all love and cook from. Minimalist Baker is known for her recipes made with 10 ingredients or less, 1 bowl, and they take 30-minutes or less to prepare. Dana and team have created such an approachable way to cook and make delicious foods and have just made it even easier with their new line of baking mixes (they are a must try!!).    Here are some topics we discuss on todays episode: The origin story of starting minimalist baker What Dana did before starting Minimalist Baker How did Dana know it was time to take Minimalist Baker full time How the brand Minimalist Baker has evolved over the last decade A lot of food bloggers partner with brands to promote, why has Minimalist Baker stayed away from this Minimalist Baker's transition from a vegan blog to one that now incorporates animal products The personal lifestyle change that caused the shift in recipe creation How to separate personal life from the brand Building a team to help support and grow Minimalist Baker, how to trust and let people into your business Favorite part of Minimalist Baker and what has been challenging  Building a Consumer Packaged Goods brand of baking mixes Dana's all time favorite recipes on Minimalist Baker + so much more!   For more from me, I'm over on IG @rachLmansfield, tiktok @rachLmansfield and rachLmansfield.com  

Pam and Brooke are joined by bridal gown expert and influencer Kennedy Bingham - aka: @gowneyedgirl! The gals chat about Kennedy's history with weddings, how she got into bridal styling, and when that pivoted into becoming @gowneyedgirl. They also talked about Kennedy's recent Vegas wedding! If you like Las Vegas or wedding gowns, this episode is for you!    -- GUEST INFO: You can find Kennedy on...  TikTok: @gowneyedgirl Instagram: @gowneyedgirl More info here: https://linktr.ee/gowneyedgirl   -- BRIDAL BREAK: Dark & Stormy: Classic rum cocktail, perfect for summer!  Red Sangria: Cool wine drink with tons of fruit! Brooke loves the version by Minimalist Baker.  Loot: New comedy, starring Maya Rudolph. Streaming on Apple TV.   -- TELL US YOUR SECRET! Have a story to tell us? Need some advice about your own wedding drama?  Email us: weddingconfessionals@gmail.com Call us: 434-933-2663 Click here to send us a message with no personal information needed! We promise to never reveal the names in order to protect the innocent...and the annoyed. Your secret's safe with us!   -- WEDDING CONFESSIONALS LINKS: www.weddingconfessionals.com Instagram Facebook Twitter TikTok Pinterest   -- Logo by David Kantrowitz Theme song by Andy Schrier

Hot dog! It's more Sweet Heat! In this episode, we chat about Rick's hot dogs, hot chocolate, and hot lewks in “Loaded Bacon-Wrapped Hot Dogs” and “Buñuelos with Spicy Hot Chocolate.” Today's Menu: Loaded Bacon-Wrapped Hot Dogs Buñuelos with Spicy Hot Chocolate Back Burner: Gaby's Latin American Kitchen by Gaby Melian Nadiya's Everyday Baking by Nadiya Hussain Reddit Talk with Rick Martinez _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Frankie Gaw: littlefatboy.com Minimalist Baker: minimalistbaker.com Jessie Sheehan: jessiesheehanbakes.com _ Promoted Podcast: Feminists Without Mystique: feministswithoutmystique.com

Bienvenidos! Welcome to our new season featuring select episodes of Sweet Heat with Rick Martinez, a Food52 YouTube series. Rick brings us recipes built on his favorite flavor profiles—sweet and heat—from his kitchen in Mazatlán, Mexico. In this episode, we learn how to make “Mole Sencillo.” Then, it's a Bon Appétit blast from the past when “Sohla and Rick Swap Cookies—and Shows.” Today's Menu: Mole Sencillo Sohla and Rick Swap Cookies—and Shows Back Burner: Borderline Salty Mi Cocina with Rick Martinez Bon Appétit chef Brad Leone defends ‘atrocious' recipe: ‘Sorry for your diarrhea' (New York Post) Happily Ever Aftermath Podcast - “Armageddon (1998) with Meg Mezeske & Ryan Skonnord” _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Friends with Alysa: friendswalysa.com Minimalist Baker: minimalistbaker.com Vibrant Visionaries: vibrantvisionaries.com _ Promoted Podcast: Mouse and Weens Podcast: mouseandweens.com

In this episode we cover some of our favorite foods to store and delicious recipes we make from our food storage on a daily basis. One of our favorite books is Deliciously Ella The Plant-Based Cookbook. We have all of her cookbooks and really like her recipes. The nice thing about plant based recipes is they are usually easier and cheaper to get shelf stable ingredients for that last a long time. We also like Pick Up Limes and The Minimalist Baker. Here is our favorite Nacho Sauce recipe from our website. We have several other recipes we've developed listed. We also have simple steps you can take to get prepared on our website with printables and other materials to keep anxiety down. If you're interested in preparedness, we have simple steps to help you get prepared outlined on our website with lots of free printable to keep you organized. www.prepconsultingco.com Check us out on Instagram, Facebook, and Pinterest at Prep Consulting Co Email us any questions at david@prepconsultingco.com Music by Arthur Ornelas Tasty and is copyrighted under Creative Commons. You can find him at https://soundcloud.com/ornelas-arthur/tasty

Hi Pickles!This week, we continue our cookbook challenge with a beautiful chick pea curry taken from The Minimalist Bakers book, Everyday Cooking!We talk about a creative way that IKEA is interviewing candidates for their Technology & Innovation departments. Sam gives us some insight into what it takes to create audio books, and talks about her current project. We'll introduce you to a couple of innovative vegan chefs that are offering virtual vegan cooking and baking classes. Thanks so much for listening!!! Here are links to everything we discuss: The Minimalist Baker     https://minimalistbaker.comIKEA 3D Meatballs      https://about.ikea.com/en/newsroom/2022/01/31/ikea-invites-tech-talents-for-a-job-interview-over-3d-printed-meatballsSam's Latest Book     https://www.audible.com/pd/Confessions-of-an-Animal-Rights-Terrorist-Audiobook/B09RCXMDL2Fraser Fitzgerald Fraser Cooks     https://www.frasercooks.orgN.Nicole Boyd Studio Vegan      https://www.studiovegans.comSupport the show

Hey Pickles!With less than two weeks to go before Christmas, we wanted to share some of our holiday traditions with you. This time of year we always seem to remember Christmas past, and thought you might enjoy a conversation about what our families did to celebrate the season. We also talk about some new traditions that we have!Grab a hot cocoa and a fuzzy blanket, find a seat by the fire, and have a listen. Thank you so much for listening, and for all of your support!Merry Christmas to all! Here is the Minimalist Baker cinnamon roll recipe that we talk about: https://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/Support the show

This week on Biophilic Solutions, we're talking to Alden Blease, the founder and Chief Creative officer of R.E.D.D., a highly successful  (not to mention delicious) line of plant-based energy bars and elixirs. When he ran out of money on his college meal plan, Alden began making his own bars using bulk ingredients from his local health food store and the first iteration of R.E.D.D. was born. Since then, R.E.D.D. (which stands for Radiant Energy Deliciously Delivered) has been hailed by publications like Minimalist Baker, Poosh, Runner's World, and Popsugar. In this interview, we chat about everything from starting a successful plant-based business and sourcing the most ethical ingredients to the joys and inspiration found in nature. Show NotesR.E.D.D: Radiant Energy Deliciously DeliveredREDD refreshes brand, raises $2.2M in new funding (Maine Startups Insider)The Best Protein Bars Have These Ingredients (Poosh)Plant-Based Protein Bar Review (Minimalist Baker)The 10 Best Energy Bars for Runners (Runner's World)Alden Blease on Tik Tok

Stacie and Mia try vegan gluten-free pumpkin pie from The Minimalist Baker. Recipe: https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/

Are you feeling obsolete? Do you feel that your window of opportunity has passed you by? Stop looking at the past of what might have been. Start shedding the shoulds of your life. Stand firmly planted with both feet on the ground in your superwoman pose and  take control of your life. It's your turn to be FIRST ON THE LIST.Mentioned in this episode:Soft Power by Joseph NyeProtocol by Capricia Penavic MarshallFeatured treat:Carrot Cake with Cashew Buttercream Frosting, courtesy of Minimalist Baker (click here for the recipe!)Sign up for the RFG Newsletter!Favorite or follow Recipe for Growth on your favorite podcast app or visit RecipeforGrowthShow.com for all the goodies!Let's Connect!FacebookInstagram 

Are you a prisoner of your own life;  feeling confined... locked in a golden cage?  You have everything but you feel trapped. What is holding your back? Finding your voice can help you begin to create your foundation of preparedness to be ready to go into the world. We're going to talk about crafting your blueprint to live a  cage- free life.Featured treat:Almond Joy Energy Bites, courtesy of Minimalist Baker (click here for the recipe!)Sign up for the RFG Newsletter!Favorite or follow Recipe for Growth on your favorite podcast app or visit RecipeforGrowthShow.com for all the goodies!Let's Connect!FacebookInstagram 

In the Vata Time podcast we discuss topics surrounding sustainability, wellness, and lifestyle. The show is hosted by Amanda and Bianca, and in today's episode we will be exploring the best ways to transition into the fall season according to Ayurveda. Show Notes (Resources): >>>Golden Milk Recipe Adapted from the Minimalist Baker: 1.5 cups almond milk 1.5 tsp ground turmeric 1/4 tsp ground ginger 1 cinnamon stick 1/4 tsp ground black pepper Sweetener of choice >>>Ashwagandha - traditionally used as an adaptogen, it is used for many conditions related to stress. Adaptogens are believed to help the body resist physical and mental stress. Some of the conditions it is used for include insomnia, aging, anxiety and many others. >>> Make sure to follow us on Instagram for regular updates! @VataTime >>> Follow us on TikTok: TikTok.com/@VataTime >>> Follow the link if you would like to be added to our email list: https://us1.list-manage.com/survey?u=9cb8311a11704a916fa38f3f3&id=3025f56242 >>> Join us on Clubhouse: https://www.joinclubhouse.com/club/vata-time --- Send in a voice message: https://anchor.fm/vatatime/message

Rachel Dragicevic is a St. Judes Hero, marathon runner, healthy vegan, caring mother and the Senior Regional Development Director for St. Jude Children's Research Hospital.  Facts About St. Jude Children's Research Hospital  Because of the research St. Jude Children's Research Hospital has done the cancer survival rate has shifted from 20% in 1962 to over 80% today!  Treatment at St. Judes is Free!  It is the leading hospital in research  Rachel has dedicated her life to helping others. She is respected by many and influences others to give back all while encouraging people to be healthy along the way.  In this episode, she shares with us why she started running and how her passion turned into a career. Rachel also explains why she shifted from eating fast food to eating whole nutrient dense vegan foods. She goes on to tell us how being more conscious and educated about her eating improved her health and why she encourages her daughter, Thea, to eat a wide variety of healthy plants, seeds and nuts.  About Rachel [1:25] Hero's Program- Charity Running Program for St. Judes [2:30] Rachel shares how she got interested in marathon running [3:15] Katy Ravensburg [4:00] How Rachel's hobby turned into a career [5:15] Fundraising [5:50] About St. Judes [7:30] The Dudes have raised over 1 million dollars! [11:00] Different ways to raise money [15:00] Non-monetary donations [15:45] Rachels marathons training prep [16:55] Hal Higdon for marathon training programs [18:40] Fleet Feet St. Louis [19:25] Rachel's diet shift [21:00] Transition from eating boxed mac and cheese to healthy vegan eating  Acid reflux [22:45] Rachel's body adjustments from diet [23:22] What a day of healthy vegan eating looks like [25:05] Feasting At Home [27:05] How to eat healthy as a vegan [27:50 Minimalist Baker [28:20] Pregnancy [29:15] Foods high in protein that aren't from animals [30:40] Tofu [32:10] Rachel's daughter, Thea and her diet [33:30] Making eating healthy fun for kids [36:00] Follow Rachel: @racheldragicevic  Follow us on IG: @wellness.unfiltered Follow Kelley: @kelley_bugger Follow Emily: @emilyzwilling

In the second part of Rick's episode, we start off by hearing what habit Rick learned to be a better runner. Not surprisingly learning to slow down is one of the main game changers. Rick tells us what works for him for hydration while doing the long ultra's. Plus he tells us about a 3 tier nutrition system that you must hear if you plan on doing these longer runs. Developed by a renowned coach, Jason Coup, this system could really help if you are in need of a nutrition plan. Plus Rick talks to us about his wife's amazing Banana bread with help from the Minimalist Baker, link below. Plus we talk more about Rick's podcast, New Leaf Running Podcast, who he has for guests and when he plans to start up again. These two episodes are jammed packed with great tips and tricks for runners and we hope you enjoy them as much as we did recording. https://newleafrunco.com/https://newleafrunco.com/podhttps://minimalistbaker.com/

I've mentioned a few times recently that I have been eating mostly a whole foods plant-based diet. And some of you have had questions about that like, “Why are you doing that?” and “What do you mean, you only eat plants?" and "Is that the same thing as Vegan?” and “Where do you get your protein?” and “How do you do this with kids?” So, today I'm answering your most frequently asked questions about eating a whole food plant-based diet. Listen in. 1. Why are you eating this way? 2. What do you eat? 3. Isn't it hard to eat out? 4. How do you get your protein? 5. How do you do this with kids? Is everyone on board? 6. Can you give me a few meal ideas?   LINKS Download the FREE resource: Easy Plant-Based Meal Ideas The Game Changers--This is the movie trailer. You can find the movie on Netflix Plant-Strong Podcast--So many great guests on this podcast! Dr. Michael Greger and Nutritionfacts.org (Subscribe to his newsletter! He is committed to unpacking all the science and donates all his profits to charity. Rich Roll Podcast Blue Zones Cookbook (affiliate link) Minimalist Baker (wonderful and delicious recipes) Tabitha Brown (Instagram) Rouxbe Cooking School (this is the online school I attend. Watch for deals on pricing! I got mine at 40% off!)  Is the Voice in My Head God or Just Me? (my latest book) Finding Your Balance (my first book) Want to lead a group through either of these Bible studies? Don't forget to grab the Free Supplemental Leader Guide! To stay in the loop about everything, be sure to be on my email list.  Have a question or comment? email me at thescooponbalance@gmail.com Follow me on Pinterest I am no longer on Social Media.

7:30 Help NM8:45 CACFP Brochure8:50 Moving Arts Española website 26:00 Research on children's taste sensitivity 26:10 Laura uses Cookie and Kate and Minimalist Baker are sources of inspiration!44:00 Follow the Moving Arts Facebook Page for meal distribution updates. 46:00 New Mexico ranks high among states least connected to broadband. Here are current statistics. 

Blogs mentioned:Deliciously Ella - https://deliciouslyella.com/Minimalist Baker - https://minimalistbaker.com/Oh She Glows - https://ohsheglows.com/Feasting on Fruit - https://feastingonfruit.com/Mississippi Vegan - https://www.mississippivegan.com/

Fazer o Bom Sai Podcast e não convidar a Vânia Ribeiro (autora do blog Made by Choices, dedicado a receitas vegetarianas) seria incompatível. Este episódio é para todas as pessoas que se interessem pelos bastidores de quem trabalha com comida: quanto tempo leva a fotografar, filmar, onde se busca inspiração, o que se faz com a falta de motivação e esperança. Uma conversa muito humana e que espero que vos faça valorizar uma "simples" fotografia de pôr água na boca. E porque nada acontece por acaso, quis o destino que este episódio saísse no mês em que o Made by Choices completa 6 anos! -- Mais sobre o trabalho da Vânia: Site: https://madebychoices.pt/ Instagram: https://www.instagram.com/madebychoices/ Livro "As 5 Cores da Cozinha Saudável": http://luadepapel.pt/pt/saude/as-5-cores-da-cozinha-saudavel/ Livro "O Menu da Semana": http://luadepapel.pt/pt/saude/o-menu-da-semana/ -- Mencionado no episódio: Minimalist Baker: https://minimalistbaker.com/ Deliciously Ella: https://deliciouslyella.com/ Max La Manna: https://www.maxlamanna.com/ Ao 26 Vegan Food Project: https://www.zomato.com/pt/grande-lisboa/ao-26-vegan-food-project-chiado-lisboa The Green Affair: https://www.zomato.com/pt/grande-lisboa/the-green-affair-saldanha-saldanha-lisboa O Botanista: https://www.zomato.com/pt/grande-lisboa/o-botanista-cais-do-sodr%C3%A9-lisboa Psi: https://www.zomato.com/pt/grande-lisboa/psi-pena-lisboa Episódio sobre a Islândia: https://soundcloud.com/anaruasmelo/episodio-01-veganismo-experiencia-em-londres-e-viagem-a-islandia-com-ana-marta-de-matos Episódio sobre a Nova Zelândia: https://soundcloud.com/anaruasmelo/episodio-36-ser-emigrante-na-nova-zelandia-com-ana-de-melo-matos -- Podem seguir-me em: https://anaruasmelonutricionista.pt/ www.facebook.com/anaruasmelo.nutricionista/ www.instagram.com/anaruasmelo.nutricionista/ Contacto: anaruasmelo.nutricionista@gmail.com -- Música: Joseph McDade - Elevation

In the second hour of this episode Jason shares “Fitness Tips for Senior Adults” that are honestly good for everyone to hear as well as some philosophies and science as to why it’s remarkably healthy for us to stay active in this week’s “What Moves You” benchmark. The second hour is also where the weekly meditation brought to you by the “Empty Your Cup” benchmark and Jason even packs in the weekly recipe brought to you by “Here’s to Your Health” with a delicious soup recipe found on Minimalist Baker  

Welcome to Episode 46 of The Plantarion Podcast. Danni McGhee talks with Emily Frigon about her blog Garlic Head, how to make the transition to a plant-based diet, and her holiday recipes that are perfect for a quarantined holiday season.SUBSCRIBE TO PLANTARION PODCAST ON YOUR FAVORITE PODCAST PLAYER!  Visit our podcast website for the show notes at Plantarion.com/podcast!Interview with Emily FrigonEmily Frigon is the founder of Garlic Head, a virtual recipe resource and community designed to promote the sustainable, accessible, affordable, and delicious virtues of plant-based eating. A lifelong vegetarian, Emily is passionate about sharing the benefits of a diet rich in plants, both for personal welfare and overarching health of the planet. Garlic Head aims to exemplify the benefits of vegan living without restrictive labels or expensive grocery bills.Emily is also the co-founder of harvestRX, a farm-to-patient delivery platform that supplies preventative health programs with grant-funded fresh produce, delivered directly to chronically ill patients and lower income communities. Food access and sustainability motivate her life's work.With her extensive digital recipe experience, Emily has managed and contributed to the social media/content strategies of plant-centric websites including Minimalist Baker, Choosing Chia, Emilie Eats, and Hummusapien.Emily holds degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh, along with a Plant Based Nutrition certificate through the Center for Nutrition Studies at Cornell University.Follow Emily FrigonInstagramFacebookLinkedInPinterestGarlic Head Blog's WebsiteEpisode Mentions:#Ad This episode is brought to you by Green Body Brand by Plantarion.  For fun, vegan, eco-friendly apparel visit GreenBodyBrand.com!Follow Plantarion on Instagram, Facebook, Twitter, & Youtube! 

In this hour of Tate Talks, Wellness Expert Jason Tate interviews Dr. Aimmee Chin, Eisenhower Health 3rd year Family Medicine resident, where they discuss how Coronavirus COVID-19 has changed the way Doctors practice medicine as well as the important roles that Family Medicine play in communities large and small. Dr. Chin is preparing to enter her 2-year fellowship in OB/Gyn medicine and women’s health so Jason and Aimmee discuss gynecological health before, during, and after this pandemic runs its course. Also this hour, Jason shares a delicious recipe for a creamy vegan broccoli salad brought to you by Minimalist Baker. https://minimalistbaker.com/creamy-vegan-broccoli-salad-mayo-free/ (https://minimalistbaker.com/creamy-vegan-broccoli-salad-mayo-free/)

Episode references and resources: PlantEd Project website Health Canada's Food Guide Tips for going plant-based (1, 2) Recipe blogs: Hot For Food, Minimalist Baker, Oh She Glows If you enjoyed learning about Jackie's journey, check out these conversations on skill-building, creating change and following your passions: Cater your degree to your passions with Jeffray Behr How to be a young entrepreneur with Tania Del Matto Breaking boundaries in research with Dr. Sarah Wolfe Starting a national youth environmental group with PickWaste It’s time to Clear the Air of all this confusion about climate change. It’s time to learn how we, the youth climate leaders of today, can make a change. It’s time to take our future into our own hands. Make sure to rate, subscribe and follow the Clear the Air Podcast, and follow the journey on social media: Website: https://ctablog.ca Podcast site: https://ctablog.ca/podcast Instagram: @_ctablog Twitter: @_ctablog YouTube: Clear the Air Don't forget to share your sustainability journey on social media and tag Clear the Air!

Morning/Evening Routines of Shut The Kale Up, Kale Junkie, Minimalist Baker, Rachael’s Good Eats, and The Cutting Veg (Part 1)

It's Dad Scraps with John Lavelle, Matt Hobby and Mark Saul. We're three dads, all trying to figure out how to be good parents. A "dad scrap" is the leftover food on your kid's plate that you eat, because ...well, there's no good reason not to eat it. In each episode, we each bring a topic that we've been wanting to talk about and hear other opinions or ideas about. In this episode, we talk about the dilemma of naming a child, surprising reactions that kids have, and whether kid's music is a good choice for adults. We also make a meal each week and see how many dad scraps we got. This week, we all made this recipe from Minimalist Baker: https://cookieandkate.com/vegan-mac-and-cheese-recipe/ Thanks for listening! - John, Mark and Matt --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dadscraps/message

Travel Gluten Free Podcast Episode 68 Easy, Last Minute Gluten Free Holiday Recipes   Welcome to the Travel Gluten Free Podcast, where you can listen in on how to lead a gluten-free lifestyle with more fun and ease! Travel Gluten Free gives you valuable information from finding a safe restaurant to knowing what food is safe to eat when you travel, I'll be with you every step of the way on your gluten-free journey. Lead your gluten-free life, don't let being gluten-free lead your life. Enjoy Food, Enjoy Travel and Enjoy Life with your show host Elikqitie!   In this episode, we are going to dive into easy, last minute recipes you can create in a flash during the remainder of the holiday season. You may also want to keep these recipes on hand for a quick dinner when you are busy with kids and their school, and work.   I’ll also cover some great end-of-the-year deals on gluten-free food you can purchase online! Find out where you can get the best deals on delicious gluten-free items. Stock up now and have your gluten-free ready-to-go for the New Year!   Get Great Deals Here Mom’s Place Gluten-Free GFF Magazine New Grains Gluten Free The Schar Shoppe Canyons Gluten Free Coupons Appetizers Bacon wrapped pineapple bites Cheezy Spinach Balls Spicy Deviled Eggs White Cheddar Stuffed Mushrooms Bacon, Brie and Cranberry Holiday Melts Vine Baked Feta Bacon Wrapped Potatoes Pomegranate and Cranberry Bruschetta Cheese Fondue   Breads Buttermilk cheddar onion biscuits Cranberry Bread Brazilian Cheese Buns Easy Pumpkin Bread Vegan Biscuits Paleo Sweet Potato Pumpkin Spice Bread Side dishes Cranberry Glazed Meatballs Simple Stuffing and Gravy Baked Tomato Cups Stuffed Mushrooms Holiday Dressing Paleo Sweet Potato Gnocchi with Kale Wild Mushroom Stuffing Desserts Chocolate Mint Chex Mix Carmel Brittle Red Velvet Chocolate Chip Cookies Gingerbread Men Champagne Cupcakes Very Berry Bars Vegan Coconut Snowball Cookies No Bake Peanut Butter Thumbprints Carrot Apple Snack Cake Easy Festive Chocolate Holiday Fondue Cinnamon Roll Cake Paleo Chocolate Cupcakes Paleo Chocolate Cake Blackout Cake Cashew Chocolate Chip Cookies Paleo Chocolate Coconut Cupcakes Chocolate Bread Pudding Cake   Recipes are linked from: Celiac Disease Foundation, Gluten free on a shoestring, Gluten-Free living magazine, King Arthur Flour, The Minimalist Baker, Beyond Celiac, BBC Food, Udi's, Mama's Knows Gluten Free, Paleo Gluten Free   Show Resources   Grab the Guide to Traveling Gluten Free https://amzn.to/2NlZugf   Share Travel Gluten Free with a Friend! https://itunes.apple.com/us/podcast/travel-gluten-free/id1353825723?mt=2   Looking for a Great Travel Deal? Visit my Travel Deals page on my website! It's packed with deals for discount airfare, car rental, airport parking and much more, including discount trips to Italy.    Support Travel Gluten Free! For as little as $3 a month, become a show sponsor through Patreon.com Support the podcast which supports you, Travel Gluten Free!   Journey with Travel Gluten Free on Social Media Twitter      Facebook    Youtube      Pinterest    Instagram    On the Web   Spread the love of Travel Gluten Free podcast and share this episode with a friend!

Thanks for checking out Dad Scraps with John Lavelle, Matt Hobby and Mark Saul. We're three dads, all trying to figure out how to be good parents. A "dad scrap" is the leftover food on your kid's plate that you eat, because ...well, it's there for the taking. In each episode, we each bring a topic that we've been wanting to talk about and hear other opinions or ideas about. In this episode, we talk about how where pets fit into your family after kids, how to avoid judging others and being judged as a parent, and about the politics of playgrounds. We also make a meal each week and see how many dad scraps we got. This week, we all made this recipe from Minimalist Baker: https://minimalistbaker.com/curried-cauliflower-rice-with-lentils-crispy-shallot-mujadara-inspired/ Thanks for listening! - John, Mark and Matt --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dadscraps/message

Rebecca interviews Rachel, A Brooklyn based dietitian. She works 35 hours a week as a dietitian and teaches a weight lifting class. Rachel shared her tips to experiment with ways to use an ingredient in different recipes, give yourself permission to try different foods, get an inexpensive rice cooker, batch cook ingredients while doing laundry or other things, and don’t feel like you always have to eat undistracted. She finds her recipes on the Minimalist Baker blog and the Mealime App.

On this mini episode of Your BFF Podcast, Mel speaks a little about her journey with chronic illness and shares some tips on how to better advocate for yourself as well as how to be a better support system for those you love with chronic illnesses.  She also reveals the next Resident Guest BFF Co-host! Make sure to listen to Mel this week on The Better You with one of our favorite BFFS, Kacie Main. Check out some of the folks she mentioned in this episode: TenneCBD,  Harvest by Labcanna, Instant Loss, Cookie and Kate, and Minimalist Baker. Do you want to be the next BFF Resident Guest Co-host? Check out the application here!  Find the podcast on Instagram, Twitter, and Facebook! Make sure to use #YourBFFPod to keep up with the conversation! Or give us a call at 615.266.4338. Follow Mel on Twitter, Instagram, and Facebook!  Special thanks to co-producer/voiceover rockstar/video content creator Eric Freeman. Follow him on Instagram or Twitter and tell him how rad he is! Like our rockin' superhero theme song? Check out Ryan Bottoms on Twitter.  Visit our website or send us an email with topic suggestions or to chime in on our conversations. No hate mail please. Like, seriously.

Today on The Ikonns, we have one the most fun couples we know, Dana and John Shultz from the infamous blog - The Minimalist Baker. Dana and John have been running this hugely successful blog since 2012, putting out quick simple recipes 3 times a week, non stop for 7 years.    Just like looking in the mirror of Alex and Mimi's life, Dana and John have followed a very similar but also as unique of a journey, to get to where they are now. Which is running a hugely successful and highly creative platform that allows freedom and flexibility in their lives whilst helping others.    They both come from very humble beginnings, a few miles apart from each other, in tiny villages of around 3000 inhabitants or less, in Texas U.S. Eventually meeting each other while studying in the only slightly bigger city of Wichita. Alex and Mimi dive into the Shultz's romance story, one that nearly didn't exist as John was, at first, stuck in the dreaded friend-zone.   As their studies drew close to an end and they realised they wanted more to life, ripping off the bandaid and piercing their comfort bubble they decided to get married and the very next day they moved to Portland.   When they arrived they stumbled upon Portland's creative scene, finding a community that would show them just how different life could be. This is where the couple would catch the buzz of the exciting and rewarding world that is entrepreneurship and would pave the way for their new careers.    “I used to think it would be cool to meet all these cool and interesting people, until I realised it's much better to GO DO cool and interesting things, as you get good at what you're interested in you start to become surrounded by cool and interesting people” - John [14:40]   Unfortunately their move was badly timed and coincided with the recession, making it very difficult for either of them to find work. This came as a blessing in disguise as it forced Dana to get creative, allowing her to find the world of blogging. She set up a lifestyle blog and John found yet another job that he hated. After not too long they returned back to Texas and John went back to studying Law even though he didn't want to become a lawyer; as he says    “Law school is the most expensive way to find out you don't want to become a lawyer”. “Starting a business together was one of our best decisions for our relationship, it forces you to have difficult conversations. This gave us a better way to communicate with each other outside of work hours and strengthened our relationship” - John [41.22]   So after years of not channeling what they really wanted and falling short of their pipe dreams, they decided to visualise what they wanted and picture themselves 20 years on. They made solid plans on how to achieve their goals and set about making them happen. This started with taking stock of what was working and what wasn't. This would mean a rebrand for Dana's blog, now focusing on quick simple recipes - 10 ingredients or less and all prepared in one bowl. John set about using all his geekiness to develop the perfect site, with consistency and true effort, The Minimalist Baker would prove to be a recipe for success.   Here's what we chatted about in this episode: What's it like to founder a company with your partner and work together as a couple every day How to get out of the difficult friend zone, for John and Alex Why women should take the lead sometimes Ripping off the bandaid and bursting your comfort bubble The correct way to make connections in a new city How to earn money through creativity, even during a recession Another dropout lawyer story Use your skills to get hired and use the money to fund your own thing Stop thinking about the money and think about the happiness Turning a problem into a niche marketing strategy How to budget a bootstrapped business Cutting your expenses to lengthen the runway for success How to be just as happy with nothing by doing exactly what you want to do

Join me for a deep dive into Courage & Clarity's most downloaded episode, featuring Dana Shultz from Minimalist Baker! She shares her both her best tips for creating a rock solid brand and also the story of her early days. When you hear the mistakes she made along the way (and know how far she's come) you can't help but feel invigorated in your current work. Don't forget, we all start somewhere.Dana has built a food blog empire around her crystal clear brand - she's truly one of the best. You'll leave this conversation feeling inspired to create consistently and hone in on a concise mission statement that your whole business will circle around. If you've ever been asked "so, what do you do in your business?" and find yourself tripping over your words - you won't want to miss taking notes on this episode again.

Please visit our website 10bestest.com for all of our show notes.

Episode 29 Easy, Last Minute Gluten Free Holiday Recipes Appetizers Bacon wrapped pineapple bites Cheezy Spinach Balls Spicy Deviled Eggs White Cheddar Stuffed Mushrooms Bacon, Brie and Cranberry Holiday Melts Vine Baked Feta Bacon Wrapped Potatoes Pomegranate and Cranberry Bruschetta Cheese Fondue Breads Buttermilk cheddar onion biscuits Cranberry Bread Brazilian Cheese Buns Easy Pumpkin Bread Vegan Biscuits Paleo Sweet Potato Pumpkin Spice Bread Side dishes Cranberry Glazed Meatballs Simple Stuffing and Gravy Baked Tomato Cups Stuffed Mushrooms Holiday Dressing Paleo Sweet Potato Gnocchi with Kale Wild Mushroom Stuffing Desserts Chocolate Mint Chex Mix Carmel Brittle Red Velvet Chocolate Chip Cookies Gingerbread Men Champagne Cupcakes Very Berry Bars Vegan Coconut Snowball Cookies No Bake Peanut Butter Thumbprints Carrot Apple Snack Cake Easy Festive Chocolate Holiday Fondue Cinnamon Roll Cake Paleo Chocolate Cupcakes Paleo Chocolate Cake Blackout Cake Cashew Chocolate Chip Cookies Paleo Chocolate Coconut Cupcakes Chocolate Bread Pudding Cake Recipes are linked from: Celiac Disease Foundation, Gluten free on a shoestring, Gluten-Free living magazine, King Arthur Flour, The Minimalist Baker, Beyond Celiac, BBC Food, Udi's, Mama's Knows Gluten Free, Paleo Gluten Free   Top View NYC Going to NYC this fall? Want to get in all the highlights on a great tour? The tours I like are the open-air hop on, hop off bus tours. If you are looking for the best sightseeing tour in NYC, I suggest Top View New York City.   In addition to bus tours, you can tour the city with Top View New York City through cruise tours on the water, bike tours and bike rentals as well. Click the links to book your NYC tour starting at just $29!   Auto Europe With a car rental from Auto Europe, you can make changes to your rental at any time for no additional fee. If you ever need to cancel your car rental, you can do so and receive a full refund as long as it is done at least three days prior to the pick up date Book today to lock in these great rates! Free upgrades in select countries when you book your rental with us. Click here for 30% off car rentals in the US!   Support Travel Gluten Free! For as little as $3 a month, become a show sponsor through Patreon.com Support the podcast which supports you, Travel Gluten Free! Air B'n'B Discount Looking for a warm getaway this year? Find your place to stay on Air B'n'B! Click here for a link to receive $40 credit towards your stay!   Float Away... Have you experienced floating? No? It's an experience like no other! Relax and float weightless in a pool of salt water. I found it very helpful for relieving the pain of Fibromyalgia! Click here to book your session with Sync Float use code cx-604250   Journey with Travel Gluten Free on Social Media   Twitter Facebook Youtube Pinterest Instagram On the Web   Spread the love of Travel Gluten Free podcast and share this episode with a friend!

Welcome to a very cool, very special 80th episode! Starting things off, the hosts review Cuisinart's creamy, dreamy Simple Chocolate Ice Cream with Rocky Road mix-ins. Stefin used the original recipe and toasted almonds; Andrea went dairy free with coconut cream and pistachios, and treated herself to a bag of fresh marshmallows (after a much-needed cupboard clean out). However you choose to whip up this old-fashioned treat, both hosts agree it's an easy, delicious and versatile ice cream to experiment with all summer long. Next up, a dairy free, gluten-free, and (could be) sugar-free treat inspired by Preheated listeners: Tahini Chocolate Banana Soft Serve from the Minimalist Baker. Endless variations here, too, and PixiFood-lovers, take note: There's an optional Magic Shell topping! Speaking of dreams coming true, Stefin sits down with Helen Goh, Ottolenghi pastry chef and recipe developer, and coauthor of Preheater favorite cookbook, Sweet, to discuss her path to baking fame, her favorite frozen treats, and ... popcorn balls! Finally, the hosts discuss their favorite single-serving desserts when you need to show yourself some love, have a craving for something only you enjoy, or simply don't want to share! "Emergency" brownie, dessert hummus or fruit crisp anyone?  You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Dominique Toney, actor, recording artist, healthy food-lover   Graves' Disease The autoimmune version of hyperthyroidism, Graves' disease affects mostly women and many people go misdiagnosed. For Dominique, a stressful event in her junior year of college marked the beginning of Graves' symptoms—she was plagued by heat intolerance, weight loss, insomnia, tremors, and anxiety. Because Graves' is often genetic and Dominique's mother also suffered from the disease, it was fairly easy to get a diagnosis. But that was just the beginning of the journey. In this episode we discuss how Dominque has managed the highs and the lows of Graves' disease for the last decade, and how she manages a big, full life with self-care! Contact Dominque: IG/FB/Twitter: @domtoney. Website: www.dominiquetoney.com Weekly Challenge: MAKE ENOUGH FOOD TO HAVE LEFTOVERS This seems simple enough, I know, but it is a game changer! I absolutely love this weekly challenge. Each week, I try to make a healthy soup or stew and have enough for multiple meals OR put some in the freezer. This way, I always have a healthy meal available when I don't have time to cook. Once you try this, you will use this self-care tactic again and again. It can truly save the day! Dominique suggests you research a delicious recipe (with foods that make you feel good), then do your shopping, then cook your meal and freeze a serving! I do this in mason jars with plastic lids. Link here. Don't forget to follow my IG stories @sheajackie for my weekly challenge updates #tsanweeklychallenge Discussed in this Episode: The heartbreak that brought on Dominque's symptoms—I hate this story! Graves' symptoms How Dominique got diagnosed Tapazole for treating hyperthyroidism Radioactive Iodine treatment People who let you off the hook and why they help us heal Why it's important to keep getting check-ups for your thyroid What it's like to get sick in college around your peers Most effective things Dominique did for Graves' disease Healthy living with food Homemade iced teas Dominique's relationship with red meat and why she quit Selenium L-Lysine The power of Saying no The power of doing less Other Resources Mentioned in this Episode: Pinch of Yum  for recipes  The Minimalist Baker for recipes @heyfranhey on Twitter for self-care advice Want to know how you can support this podcast? Follow me on IG : @sheajackie Join the Healing Out Loud Facebook group  Follow me at toosickandnaked.com for more Subscribe/ rate/ review on iTunes Share with your friends Happy Listening, beautiful friends,  

Planet-saving interviews with Matthew Prescott, author of the much-buzzed-about new book, Food Is the Solution: What to Eat to Save the World, and with Masa and Michael Ofei, the Minimalist Vegans (not to be confused with the Minimalist Baker—she was on in this episode), discussing their book, Minimalist Vegan, on the richness of living with less.

Shownotes: http://fizzleshow.co/260 Are you struggling to stay motivated in your business? Are you doubting your chops as an entrepreneur? Do you need a reminder of why you got into the game in the first place? You need a REBOOT, a reminder about what's actually possible in modern small business. It's common to lose vision, motivation and perspective, and you're in the right place to get the shot in the arm (or gut) you desperately need. Because when we're losing perspective, that's when dangerous mistakes are made. So here's the thing - I'm going to ask you to do something. I want you to listen to something. It's a panel discussion featuring some experts who have spent the last 5 years helping small business entrepreneurs succeed online. Your motivation problem likely won't get fixed by “browsing” another internet article. So, take it the next step and listen in… grab a coffee, put on your shoes and go for a walk as you listen and get your mind completely rebooted about what's POSSIBLE in entrepreneurship today. This episode is all about making it through those difficult times, staying motivated and reaching the highs that made you pick this path in the beginning. During this episode we'll be speaking from personal experience, looking at the tough points and the mountain tops and asking why some of us choose to stick it out. Entrepreneurship is definitely not for everyone but if you have come this far, there is a good chance you are in the right place, right? We also talk about deciding your own destiny, the infinite possibilities of running your own business, and what separates the committed from the slackers. So if you need a shot of confidence, a little bit of a pep talk or just want to stay on track, this is the episode for you! Key Points From This Episode: The challenges of entrepreneurship and why it can sometimes get you down. [0:02:41.2] Deciding your entrepreneurial destiny and why it has to be you to choose. [0:05:19.3] The endless expanse of entrepreneurship and the exhilaration of this idea. [0:09:09.7] The difference between internal versus external centres of control. [0:14:29.3] Pat Flynn's anecdote that taught Steph the power of finding her why. [0:21:27.8] Probable, profitable and why huge amounts of money are not the answer [0:27:07.2] The excitement of high revenue business and just earning a living. [0:31:01.1] Envy and the evils of comparison and an external control locus. [0:36:30.6] Differentiating factors between those that stay committed and the rest. [0:41:02.7] “For entrepreneurs there is no outer limit of what is possible, and just that thought alone always gets me excited.” Links Mentioned in Today's Episode: Gusto — https://gusto.com/fizzle ConvertKit — https://fizzle.co/convertkit Walt Disney — https://www.biography.com/people/walt-disney-9275533 Steve Maxwell — https://fizzle.co/sparkline/possible-support-family-indie-business-yes-just-listen-fs245 Steve Jobs — https://www.biography.com/people/steve-jobs-9354805 Pat Flynn — https://www.smartpassiveincome.com/ Inception — https://www.rottentomatoes.com/m/inception/ Taylor Swift- - https://taylorswift.com/ Gary Vaynerchuk — https://www.garyvaynerchuk.com/ Prince — https://www.officialprincemusic.com/ Minimalist Baker — https://minimalistbaker.com/ There is No That — https://fizzle.co/sparkline/there-is-no-that

What does it take to build a stunning brand and create a food blog empire? This week, I'm thrilled we have my dear friend Dana Shultz of Minimalist Baker to help us find out! Dana is the creator and founder of Minimalist Baker, an amazing website dedicated to simple vegan cooking with recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. She's also an author, and I've got her cookbook proudly displayed in my kitchen -- it rocks!We're talking about Dana's story, diving deep into the inner workings of Minimalist Baker. We're rewinding the tapes to her first attempt at blogging, a more general website dedicated to her interests and everyday life.Though her first blog didn't get much traction, Dana noticed the popularity of her food-focused blog posts.She decided to get laser focused, fusing her recipe creating and food photography skills to craft a crisp, clear brand with beautiful & compelling imagery. Minimalist Baker has garnered a colossal following with a published cookbook to go with it, and Dana didn't just get lucky or stumble upon the right idea on accident. Her approach to branding is her secret sauce, and it's one we can all learn from: an excellent mashup of simplicity, dedication, discipline and authenticity. In the Courage half, you'll hear:All about Minimalist Baker and how Dana & her husband / partner in crime (John) earn their living with the site How she got here, and the roadblocks along the way A peek into the lessons and pivots that led to Minimalist Baker's wildfire successAnd then in the Clarity part, we're talkin':Specific mistakes Dana made with her first blog, and what she sees so clearly in looking backHow a brand can evolve over time without turning an audience off The power of a truly compelling mission statement, why you need to write one and how to do itWhat to do if your message feels murky -- how to find your core and use it to attract eager readersWhat makes a truly excellent brand, and how each of us can strengthen ours "People don't have time to figure out what you do, you have to be really really clear about what you do.""I don't think that you have to be the best at something, you just have to be interesting, value-adding and consistent."

Today we're doing a Q&A with Monique of Brown Vegan, covering all the questions you asked. We're sharing how we veganize family recipes, what to bring to a holiday party, and how to communicate during the celebration. Monique shares her favorite vegan restaurant and what we both eat for a typical breakfast and lunch. We answer the age-old debate, 'should you get rid of everything not vegan in your house after going vegan?' How to meet other vegans and thrifting tips for less waste. Plus, we really dig in to remedying feeling weak and not your best after going vegan. Monique gives great advice and practical tips so I'm excited for you guys to hear this episode. Find Monique Koch: http://www.brownvegan.com/ https://itunes.apple.com/us/podcast/brown-vegan-podcast/id718175915 https://www.instagram.com/brownvegan/ Mentioned on the Show: ➜Monique's First Time on the Show: https://soundcloud.com/liveplanted/031-monique-koch-of-brown-vegan-on-a-down-the-earth-approach-to-veganism ➜Skinny Pop (vegan) White Cheddar: https://www.amazon.com/gp/product/B00OSVIK68/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=livep0f-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00OSVIK68&linkId=7e24fbffc5fe9cbc9fd2b3890211f2bc ➜Minimalist Baker: https://minimalistbaker.com/ ➜NuVegan in DC: http://www.ilovenuvegan.com/ ➜Urban Vegan Kitchen in NYC: http://www.urbanvegankitchen.com/ ▶️ Let's get social! Instagram: www.instagram.com/liveplanted/ Twitter: twitter.com/LivePlanted Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!

Our conversation with Stump Kitchen was one of those chats where we lose track of time. Guest Alexis and the hosts were sad to see the time was up. That just means we’ll have to have Alexis back or convince her to watch a bad movie for Film Frown. This episode revolves around producing the cooking show, dealing with mental health, eating a pre-dinner when you’re making risotto, sweat pant shopping and stump squeezing. Many of the Stump Kitchen recipes featured are vegan, gluten-free creations of Alexis. Inspiration often comes from Hot For Food, Minimalist Baker, Oh She Glows, and Thug Kitchen cookbooks. Cooking with guests means a lot of laughing for Alexis. She mentions this episode with Natalee as an example. W.C. Fields said, “Never work with children or animals.” A pizza sauce food fight with Ethan. A Mom has her 3 year old dress her for a week. Alexis is open to share her story, she just asks that you respect her. In one of her “Ask me anything” vids a commenter suggests that Alexis have Courtney Gilmour on Stump Kitchen. Courtney has this great read on XOjane that pairs well with our discussion of respect. Fidget Cube versus an Alexis belch! Aside from the joy of getting her stump in a lime, Alexis loves Kala namak. “Tastes like eggs,” says our friend. Recommended Vegan Deviled Eggs from Jazzmin Kaita. Alexis is distracted by Chris’ Stylophone Beatbox. The best introduction to that is probably from Brett Domino. Writing versus typing? Chris pitches Morning Pages again. We need to eat some of those smashed potatoes! Also, peanut butter cups for dessert, y’all! Some of Alexis’ recommendations are My Drunk Kitchen, Liv’s Healthy Life, Jazzmin Kaita and if you want more feel free to reach out to her with the links below. Alexis would love to hear from you. Subscribe to Stump Kitchen and support our incredible new friend Alexis. Chris tried those peanut butter cups, and yeah, throw money at the Stump Kitchen Patreon because, delicious! Follow her on Twitter, Facebook, and Instagram. The one stop link is stumpkitchen.com. Thanks for listening! You rock! Oh, and let’s find Alexis a gluten-free vegan hot dog! Support Montreal Sauce on Patreon

I'd venture to say that most of us, when we think about a “successful business” we'd want to create, it will look like what is known as a *lifestyle business.* These are the kinds of businesses where your business serves your life, not the other way around. And with the tools of the internet and extremely affordable training like [Fizzle's Courses], this kind of business has become a real, viable approach to revenue earning and wealth creation. BUT — and this is a big but here — it's still a difficult path. Becoming a doctor is a viable path for you as well, but we all know it ain't easy. You don't just “fall into” becoming a doctor. Now, though it's true that many people really have just “fallen into” success of many shapes and sizes online, it's not a smart strategy to count on it. Just like becoming a doctor or a skydiving instructor (speaking of “falling in!”), it makes sense with an online business to understand what are the elements necessary for success, what expectations are *intelligent* to have and how success happens. It's that last one we want to dive into today. How does success in lifestyle business *actually* happen? What are the steps and stages? What are the red flags to watch for? What are the common mistakes and the truly important things? So, on the show today we have two very special guests — John and Dana Shultz from [Minimalist Baker]. They're a married couple who have found enormous success running a blog about how to cook *“simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.”* John and Dana are close friends of Fizzle. In fact, they teach a course within Fizzle called [Exactly How to Build a Great Food Blog]. Because they're close friends I'm hoping we get a really juicy interview with them, full of the stuff that most people are too afraid to share. So, please enjoy this interview with founders of a truly successful lifestyle business. It's our hope that you'll find amazing insight here to help you as you develop your own path to success. Show Notes: Fizzleshow.co/210

  The secret to losing weight? It might not be what you think it is. In this episode, we go straight to the source and interview a doctor about healthy eating, exercise, and what's most important for losing weight. Then, we interview our favorite Youtube fitness instructor to see if she agrees (spoiler alert: she does). Plus, our favorite delicious yet healthy recipes starring superfoods and Thai sweet potatoes. Why you shouldn't exercise to lose weight | Vox   Superfood salad | A Couple Cooks Thai baked sweet potatoes | A Couple Cooks via Minimalist Baker's Everyday Cooking   Dr. Andrew Overhiser | Instagram   Rebecca-Louise and her Youtube channel of workout videos Website | Instagram | Facebook A Couple Cooks on Instagram and Twitter

On this week’s episode, we’re joined by Shay Bocks of Feast Design Company. Shay started hustlin’ in 2008 to connect her creative gifts and ravenous curiosity with the ambition of creative entrepreneurs. Nowadays, that dream has manifested into a full-time operation serving other dreamers just like herself. Within the Genesis community, Shay is best known for her Foodie Pro theme, one that has continually been the #1 selling theme on StudioPress. She followed that up with a theme called Brunch Pro, and just recently released another one called Cook’d Pro. In this 31-minute episode Brian Gardner, Lauren Mancke, and Shay Bocks discuss: How Shay’s first 7 jobs shaped what she does today Challenges she faces as a small business owner The popularity of the Foodie Pro Theme What makes a successful food blogging brand A recipe solution: the Cookbook Plugin Listen to StudioPress FM below ... Download MP3Subscribe by RSSSubscribe in iTunes The Show Notes Follow Feast Design Co. on Twitter FeastDesignCo.com Foodie Pro Theme Brunch Pro Theme Cookbook Plugin The Transcript The Business of Food Blogging: Is it Lucrative? Jerod Morris: Hey, Jerod Morris here. If you know anything about Rainmaker Digital and Copyblogger, you may know that we produce incredible live events. Well, some would say that we produce incredible live events as an excuse to throw great parties, but that’s another story. We’ve got another one coming up this October in Denver. It’s called Digital Commerce Summit, and it is entirely focused on giving you the smartest ways to create and sell digital products and services. You can find out more at Rainmaker.FM/Summit. We’ll be talking about Digital Commerce Summit in more detail as it gets closer, but for now, I’d like to let a few attendees from our past events speak for us. Attendee 1: For me, it’s just hearing from the experts. This is my first industry event, so it’s awesome to learn new stuff and also get confirmation that we’re not doing it completely wrong where I work. Attendee 2: The best part of the conference for me is being able to mingle with the people and realize that you have connections with everyone here. It feels like LinkedIn Live. I also love the parties after each day being able to talk to the speakers, talk to other people who are here for the first time, people who have been here before. Attendee 3: I think the best part of the conference for me is understanding how I can service my customers a little more easily. Seeing all the different facets and components of various enterprises then helps me pick the best tools. Jerod Morris: Hey, we agree — one of the biggest reasons we host the conference a every year is so that we can learn how to service our customers, people like you, more easily. Here are just a few more words from folks who have come to our past live events. Attendee 4: It’s really fun. I think it’s a great mix of beginner information and advanced information. I’m really learning a lot, and having a lot of fun. Attendee 5: The conference is great, especially because it’s a single-track conference where you don’t get distracted by, “Which session should I go to?” and, “Am I missing something?” Attendee 6: The training and everything, the speakers have been awesome, but I think the coolest aspect for me has been connecting with those people who are putting it on and then other attendees. Jerod Morris: That’s it for now. There’s a lot more to come on Digital Commerce Summit, and I really hope to see you there in October. Again, to get all the details and the very best deal on tickets, head over to Rainmaker.FM/Summit. Voiceover: StudioPress FM is designed to help creative entrepreneurs build the foundation of a powerful digital business. Tune in weekly as StudioPress founder Brian Gardner and VP of StudioPress Lauren Mancke share their expertise on web design, strategy, and building an online platform. Lauren Mancke: On this week’s episode, Brian and I will discuss the business of food blogging with Shay Bocks of Feast Design Company. Brian Gardner: Hey, everyone. Welcome back to StudioPress FM. I am your host, Brian Gardner, and I’m joined, as usual, with the vice president of StudioPress, Lauren Mancke. We’re excited to talk to Shay today because we’re continuing our series here where we’re talking to members and experts, mind you, of the Genesis community. We’re going to just jump right into it. Today, we’re joined by Shay Bocks of Feast Design Company. Shay started hustling in 2008 to connect her creative gifts and ravenous curiosity with the ambition of creative entrepreneurs. Nowadays, that dream has manifested into a full-time operation of serving other dreamers just like herself. Now, within the Genesis community, Shay is best known for her Foodie Pro Theme, one that has continually been the number one selling theme on StudioPress. She followed that up with a theme called Brunch Pro and just recently released a new third food-blogging theme called Cook’d Pro. Shay, it’s a huge pleasure for Lauren and I to have you on the show today. Welcome. Shay Bocks: Thank you. I’m super honored to be here with the likes of you guys. Y’all are my heroes, so this is awesome. Brian Gardner: Ah, the y’all has already started. Shay Bocks: Oh yeah, absolutely. Brian Gardner: I love talking to you because you have such a great accent. It’s awesome. I love it. It makes me smile. Lauren Mancke: I didn’t even notice. That’s how we talk around here. Shay Bocks: Exactly. Lauren knows what I mean. Brian Gardner: So I’m the outsider is what you’re saying? Shay Bocks: Yeah. Shay Bocks: Before we start talking to Shay, the Shay of 2016, I thought it would be fun to head back in time a little bit. Last week on Twitter, there was this hashtag going around called the #FirstSevenJobs. Everybody would Tweet the first seven jobs that they had, and then they used the hashtag. Anyone you were following, you can kind of see what they were up to in years past. Some people flipped hamburgers, and other people were DJs and stuff like that. Let’s talk about when you were younger — you’re still young — but younger than you are now. Before you became this Internet powerhouse, what did you do before this? How Shay’s First 7 Jobs Shaped What She Does Today Shay Bocks: I’m super excited you asked this. A lot of times, those hashtags go around, and it’s kind of silly what people do. But when I actually sat down and wrote out my first seven jobs, it was a realization as to how all of those previous, kind of insignificant jobs, that you start out with really informed what I’m doing now. It’s kind of cool to see how that turned out. The first job I had was actually when I was 15. I became a youth facilitator for a major nonviolence organization. I got to travel around the world with McGruff the Crime Dog, if you remember him. I also got to work with a lot of teens and teach adults how to work with teens, and we lobbied politicians. The biggest thing that I got out of that was that, when I got this insight into using creative solutions to solve problems because we worked with these teens to create media campaigns and we sat in think tanks with refugees from Uganda and different things like that, that had to be the best job that I could have ever hoped for, especially when I was only 15 years old. Brian Gardner: Sure. Shay Bocks: From there, I did something way more boring. I worked as a service coordinator for an HVAC company. I had to switch gears from that and do something a little bit more exciting. I went to New York to live as a live-in nanny. I worked for a single mom, who was really this big-shot corporate creative in New York — really got to see how she leveraged her skills for what she was doing at the time. I’m sure she’s still doing amazing things. After that job was over with, I came back to Chesapeake, Virginia, and worked as an office manager at a radiator repair shop. It was owned by friends of ours. I would say that one taught me how to work with difficult people and how to get invoices paid, but in a very nice way, to make sure the people were happy at the end of the day. Once I was done with that job, I actually left there to move to Texas with my husband at the time, and because we were in an area full of other Army wives, it was so difficult to find a job. I ended up working as a makeup artist at Glamour Shots. I would say that this job was least in-line with my own personality and my values. But now looking back, I can say that’s definitively where I learned how to use Photoshop and how to make a sale. Once my husband deployed and I had our baby — Steve deployed when our baby was two months old — I didn’t want to leave the baby, so I decided to become certified in Army childcare. I ran a 24-hour care for infants out of my home. At any given time, I would have four infants at my house, like all the time. That was my first lucrative business venture. Even though what I was doing was very different from what I’m doing now, I learned so much about business by doing that. I have to tell a short little story and say that the way I got most of my clients, or families that I worked with, was actually by turning a Myspace page into a website. I didn’t know much about web design at the time, but I knew how to manipulate the HTML in Myspace. When someone would come to my Myspace page, it looked like a website. It didn’t look anything like a Myspace page. That seemed to impress families for some reason. Brian Gardner: Lauren, did she just say Myspace? Shay Bocks: I did. Brian Gardner: Let’s talk GeoCities and Myspace on StudioPress FM. That’s awesome. Go on. Shay Bocks: That’s how I learned how to code, just being straight up with you. Brian Gardner: Hey, that’s what we want to hear. Shay Bocks: After doing that, I decided to start designing for other Army wives, and thinking back on it now, it was really kind of desperate and ridiculous. But I created graphics for Army wives so that, while their soldiers were gone it was like these little blinky graphics with pictures of them and their soldiers, and “Oh I love you,” “I miss you,” and all of that kind of stuff. Then, from there I realized that, “Well, these same Army wives are starting to build their own businesses, and they need websites.” There were a lot of bloggers, so I figured out how to create blog designs for these Army wives, which then went down a whole path that led me to where I am now. Brian Gardner: Yeah. I had two jobs, basically, before this web thing. The first was a manager at a convenient store, and that gave me the experience of customer service and how important that is. That is something that, for very obvious reasons, has come through when I started StudioPress and having to deal with people and why giving them the benefit of the doubt and being as helpful and generous as I can. Then, the second job after that was project manager at an architectural firm. That experience put me in front of a computer all day, which basically gave me access to teach myself everything I know now, which was, back in that day, all Microsoft Windows, Excel, Word, Outlook, and all that stuff. When I was kind of getting bored with what I was doing, I went online and started teaching myself things. So, yes, to your point, when you look back at the jobs that you had, in some fashion you could probably pull some nugget of how that helped you establish your Internet entrepreneurship that we all have. You know what I mean? Shay Bocks: Absolutely. I completely agree with you on that. Lauren Mancke: Shay, you’re clearly a talented designer, and you’re quite savvy from a business side of things. How did you decide to become an Internet entrepreneur? Why Shay Decided to Become an Internet Entrepreneur Shay Bocks: That’s a loaded question. I think the best Internet entrepreneurs get to call themselves that because they followed some kind of magnetic pull from the universe, I guess. That might be kind of a woo-woo way of explaining it. I know that, in my case, all I did was allowed myself to be curious and to dig in when I really didn’t know what I was doing — then to recognize opportunities that intersected with the path that I was already on. I was open to success and so it has found me — and it’s still finding me. I think I am just at the beginning of this journey, but that’s not to discredit the intense amount of work I’ve put into my business or how I’ve leveraged my skillset to do it. I guess that’s just my attempt at a balanced answer for you. Lauren Mancke: I know having kids and being a single mom is probably difficult. What other challenges do you face with running your business? Challenges Shay Faces As a Small Business Owner Shay Bocks: I think I have a very unique perspective that’s valuable to the audience I serve. My current challenge is being able to scale that and to build a team that serves even more bloggers seamlessly, just as I would. For me, I want to do so many things. My list is big. But you’re right — I’m a mom, and a single mom at that, without a lot of support on the home front. Being able to balance this ambition with the recognition of what I can actually get done in a day is really hard. That’s where my team is coming in, and I can’t even begin to describe what a difference that’s made for me and the people that we’re serving. Speaking of my team. Last month, I got to promote my creative assistant to full-time designer, and I’m super excited because he’s coming with me to Circles next month. You’ll get to meet him while we’re there. Brian Gardner: That’s awesome. I know last year that was the first time you and I got a chance to meet face to face. Lauren Mancke: Yeah and us too. Brian Gardner: Yeah. Lauren, unfortunately, can’t join us this year because of family reasons. Shay Bocks: Oh pooh. Lauren Mancke: I’m in the family way. Brian Gardner: Yeah. You’ve got a couple buns in the oven, now that we’re going with this food and baking concept. We will definitely miss you, Lauren, there at Circles conference, but Shay, I cannot wait to see you again. Shay Bocks: Same here. Brian Gardner: We’ll get to, Shay, how you and I kind of met online here in a minute. As an outsider looking in, I’m always fascinated, and we just talked to Rebecca at Web Savvy Marketing about this, there are things about people that I see from my perspective that really make me happy and proud to call people as friends and fellow entrepreneurs. Watching your journey from when we first met as struggling single mom trying to make money and kind of figure this out, to where you’re at now, having developed a team, multiple products. You just announced some stuff, which we’ll also get to, and knowing the road ahead for you is probably way longer than it is behind you, it’s just so fun. As a cheerleader, kind of sit on the sidelines of your life and your journey and just watch that stuff go down. See how things play out and pictures that you post. Having people to your place to do pictures and staging, all of that stuff. I’m so happy and proud of where you’ve gone, and I cannot wait to see where you go — quick aside there. Let’s go back because I want to talk about Foodie. I mean that’s the elephant in the room. At some point, we’re all going to look back and say that just changed and revolutionized food blogging as it is now. Foodie Pro was a theme that you designed. It’s really where our paths crossed on the Internet. I think you were on my radar, and I saw a link to something. Someone Tweeted something. I went there, and I instantly said, “That is a theme we have to have on StudioPress.” I don’t remember the exact chain of events, but I’m sure I probably just emailed you and said, “Hey. I’m Brian, founder of StudioPress. Want to sell your theme? See a lot of opportunity. Are you interested?” From that, it’s probably a pretty obvious question to answer here, but what is the effect that Foodie itself has had on your business as it is right now? The Popularity of the Foodie Pro Theme Shay Bocks: Yeah, absolutely. That moment that you just talked about, where you reached out to me and said, “Hey, I want to sell this on StudioPress,” that was a pivotal moment in my journey. I was already on the path towards working more with food bloggers. I think I saw where things were headed with this industry, and I wanted to be a part of that. But it was really getting Foodie on StudioPress and opening that up to such a bigger audience and such a wider breadth of online contributors that really kind of set all of this into motion. I think just being able to have something like Foodie online in a mass setting for all of these newbie food bloggers who are just starting out, who don’t even know yet if they have something to contribute to the online world, but being able to say, “Hey, this is a theme that was built for me, and this is how I can get started.” I think that has been tremendous, at least for the food bloggers I’ve talked to. They have at least a starting point. Once they have that WordPress installed, the Genesis Framework installed, and the Foodie child theme installed, they know that now they can just write something, press publish, and worry about the rest later, figure it out later. Foodie is giving them that start, which I think is incredible. Brian Gardner: So quick aside here — Lauren and I, every month we get a report of sales on StudioPress, and every month we think to ourselves, “Is this the month?” Lauren, correct me if I’m wrong. I think there was one month at one point. Lauren Mancke: Yeah, there was one month. Brian Gardner: Every month we wait to get the report. We’re like, “Ah, she did it again. Foodie’s the number one selling theme on StudioPress,” which, of course, is not us being selfish. It’s just more of a fun game than anything. So food blogging — that’s obviously something that we want to talk about today. It’s quite the rage, and has been probably for at least two or three years. Now, I don’t necessarily think it’s in a saturated state, but it’s sort of getting close. But it’s so popular, and people are still doing it. People are still starting it. It seems like every day people are starting up a new food blog. A lot of popular sites out there, such as Pinch of Yum, Minimalist Baker, run by John and Dana. John’s a good friend of mine. Cookie and Kate is another one. What’s the deal? The whole food-blogging theme, just talk to us about what it is and why it’s such a rage. Why a Personal Brand Is Essential to Building a Successful Food Blog Shay Bocks: Yeah. I think food blogging may be big, and you’re right — some people may even say it’s an industry that’s getting over-saturated. I actually hope to hear more voices getting into this food conversation. There are so many food blogs out there, but you know why? It’s because of the mom that’s sitting down every Sunday afternoon wondering what the hell she’s going to get into her kids bellies this week, or the millions of people who are suffering with chronic conditions and are looking at their diets to help them tackle the challenges that they’re facing. There’s so much room in this space because eating is a need that humans will always have. Discovering ways to use food to make life easier, happier, sexier, and even divinely inspired, that’s where food bloggers come in. I don’t think people realize how incredibly influential this industry is. These bloggers are the ones behind the recipes and magazines that you read, the cookbooks you rely on, on the cooking shows you’re watching, and especially in the recipes that you seek out on Pinterest. Brands notice, too. That’s why so many food bloggers are doing so well online. Lauren Mancke: My husband, he actually went to culinary school, just for fun, so he’s a classically trained chef. People are always telling us that we should start a food blog because I can take the pictures, he can cook the food. And is it really all that simple? I think about how much time and effort that would take, and I think it’s a common misconception about building a successful food blog is that it’s that easy. What do you think about that? Shay Bocks: Yeah. I definitely have to agree with you. It’s not some fly-by-night operation. I would say that I think you should start a food blog because I would certainly read it. I would enjoy it. I think it would be valuable to a lot of people, but I would not say it’s all that easy to do. It’s easy to do as a hobby. If you’re looking to really make an impact with your blog, it’s not a hobby. In order to really build an influential food blog, you have to have a personal brand. A lot of work goes into building a personal brand. That’s just my take on it. Getting started is easy, but actually making an impact with your blog, that’s not easy. The people who are doing it, they need to be recognized for the work they’re putting into their blogs. Brian Gardner: One of my favorite decisions you’ve made, and you and I had many conversations during the success of Foodie when it started out — “What’s next for Shay? What’s phase two? What’s the next thing?” We have kind of joked — at some point, that ship will sail, right? Shay Bocks: Right. Brian Gardner: We talked about just different ideas of themes that you could do next, so one of the things you did that made me super proud, and I was just so excited, was when you decided to go with the second theme, also food blogging. At that point, I think you kind of said, “This is where I’m going to plant my flag. I’m not going to try to just go all over and be everything. I’m going to become the food blog person.” As I mentioned earlier on the show, we’ve got a third theme that just came out called Cook’d. It’s been fun to watch you stick with that and ride that horse further past Foodie by introducing a couple of other well-designed themes. Then, of course, you renamed your business Feast Design Company, obviously to go along with the food-blogging theme, which I thought was another brilliant move. Lauren Mancke: I love that. Brian Gardner: Yeah. Shay Bocks: Thank you. Brian Gardner: Kudos to you. Lauren Mancke: I saw that, and I was like, “Oh yes, I love that.” Shay Bocks: That means a lot to me that you say that. We went through a lot of hemming and hawing over that, about what we should call ourselves. It’s hard to name anything. I just kept saying to myself, “Feast your eyes on this.” The word ‘feast’ just kept coming up, and because it’s such food-related and reminds people of jubilant Thanksgivings or a time when people are coming together, that’s what we went with. Brian Gardner: Okay. Walk us through some of the typical, and sometimes very lucrative, monetization strategies. I mentioned, Pinch of Yum, they have a course. John and Dana at Minimalist Baker, they have things that they’re doing. There are a lot of opportunities for people outside of just the advertisement or things like that. How can people make money with the food blog? How to Make Money with a Food Blog Shay Bocks: Yeah. We get new food bloggers in, and they’re like, “Oh, I want to monetize. Let me put some Google Ads on my website,” and I have to kind of sit down and educate them and say, “You’re not really going to make money that way.” Ads are valuable for blogs that have a ton of traffic, but we’re starting to see food bloggers branch out into other avenues of monetizing, which is really exciting. You see sites like I Am Baker, where she has a huge partnership with a big brand, McCormick Seasonings, and she’s putting out content left and right. That’s supported by that brand that supports her online business, but it’s also extremely valuable to the people that she’s writing for. Then we have, you mentioned Pinch of Yum and Minimalist Baker. They do make a lot of money on ad revenue because they have the traffic to support it, but they’re also diversified revenue. They have products of their own. They’re using affiliate links. They’re just tapping into every lucrative avenue they can get their hands on, and it’s working for them, which is wonderful. Then you have other big hitters like Pioneer Woman. She started as a blogger, and she leveraged her personal brand to put out a cookbook. I think she has her own Food Network show. There are endless possibilities. What I’m looking forward to seeing is even more creative solutions, stuff we haven’t even seen before. Brian Gardner: If you’re looking for those types of ideas — I know John and Dana do this at Minimalist Baker, I’m not sure how often — but a lot of these popular food blogs are doing the transparency thing with their monthly reports, right? Where they go top to bottom and actually show you how diversified their income stream is. There’s things that even I see on there where I’m like, “Wow, I would have never thought of trying to monetize that way.” A lot of them are even supported by web-hosting companies for people who are searching for how to start a food blog, right? They go through and walk you through, and they recommend themes, such as the ones that you have with us on StudioPress and hosting, so there’s that and the obvious courses. Food Photography School, I think, is a course. I can’t remember if that’s Pinch of Yum? Shay Bocks: Both Pinch of Yum and Minimalist Baker have photography courses, which is awesome. Brian Gardner: Yeah. Education and training — if you have thousands of followers that are trying to basically replicate your success, that’s a great opportunity to basically teach them how you did what you did, which gives them value and you revenue. Lots of opportunities to make money in food blogs. Shay Bocks: Absolutely. Lauren Mancke: Say I was going to start a food blog, or have some sort of food-blogging aspect to a website, what do you think some of the obstacles I would face would be in order to make it big? Obstacles to Growing a Big, Successful Food Blog Shay Bocks: I think the first thing that I see most new food bloggers doing is that they’re trying too much to be just like the people who are successful at food blogging. Brian, you mentioned a second ago that Pinch of Yum and Minimalist Baker have some education and training aspects to their products. I think those kinds of things are incredibly valuable, but the problem comes in when a new food blogger tries to copy exactly what they’re doing. New food bloggers coming into the realm need to take that information, learn from it, but then also figure out what’s making them unique. There may be a 100,000 paleo blogs out there, but your unique perspective is what’s going to make your blog different, what’s going to make it stand out, or what’s going to make people want to link to it. What people are going to want to consume and eat up. Brian Gardner: No pun intended, right? Shay Bocks: Yeah, exactly. Lauren Mancke: Pun intended. Brian Gardner: She walked right into that one. Shay Bocks: Yeah. I think it’s really important to set yourself apart, but doing it in a way that’s not competitive. This blue ocean strategy — if anyone knows about me — it’s being able to have a unique perspective, something valuable to present to the world, but in a way that’s really collaborative with others in the space. Brian Gardner: Yeah. Food blogging isn’t the only space. We even see that within the Genesis ecosystem and people who are selling themes. The unique voice, I’m so glad that you alluded to that. That is so important because so many people just try to replicate success without there being any kind of unique positioning. Back in the day, I don’t know if you know who this is, but Jeremy Shoemaker, a guy named ShoeMoney back in the day, made a ton of money doing stuff with the ringtones. So everybody wanted to be the next ShoeMoney and do the exact same thing. So all of a sudden, you had a bunch of cloned sites. Even back when Darren Rowse was starting out with ProBlogger and all of that, everyone, kind of like a flock of sheep, just tried to basically do the same thing on a different domain name. So I think, now, in this even not so saturated market with food blogging, there’s still so many opportunities. You even mentioned it earlier, just the different types of sort of layers within that where you can create — whether it’s paleo, whether it’s this or that, or how it applies to wellness, like Katie is doing at Wellness Mama, just kind of how that allows you the opportunity to serve a very specific audience. Maybe it’s gluten-free. Maybe it’s something else. Maybe it’s desserts. Food blogging is a big, big ocean. We would encourage anyone who was looking to start a food blog to just find a unique element. Maybe it applies to you as a person and your personality. Maybe there’s some flamboyance involved, so you’re like RedHotChef.com or something like that, where you bring a certain kind of flavor to it. Okay. Give our listeners who are interested in food blogging some trade secrets. In other words, what are some things that they should focus on when they are trying to start their successful food-blogging brand? Where to Focus Your Food-Blogging Brand: A Unique Perspective and a Specific Audience Shay Bocks: I’d say the number one point is, what I said before, building your personal brand and focusing on what makes your prospective unique. Second, I would say speaking to a specific reader or target audience. When I do strategy sessions with potential clients or some of the people we work with on themes, we get really specific about who the target audience is. I don’t mean 35- to 45-year-old women with a college education. I mean like what are this person’s deep desires, fears? What are her mantras? What does she get up in the morning for? What makes her frustrated, sad, or discouraged? Then speaking to that one particular person in everything that you write or any image you put up online or anything. Have that person in your mind when you’re putting anything up online. Then, I would say the last point is just following your intuition about what opportunities make the most sense in building your own online empire. Not all solutions are going to be right for you, so you have to have kind of a gut check with anything you do. A Recipe Solution: The Cookbook Plugin Brian Gardner: Okay. Here’s where I’m going to jump in and ask the bonus question: The Cookbook Plugin. Yesterday, you made a big announcement online with the folks at WP Site Care about a plugin I knew about for some time. In fact, you and I had separate conversations about something we were going to consider doing, but never did. For our listeners, I’m going to read this straight from your sales page, just so they know what we are talking about. Here’s what Shay and friends have to say. “Start and grow your blog with a recipe plugin that actually works. All the existing WordPress recipe plugins are busted, poorly supported, hard to use, or just plan ugly. We’ve built a feature-rich recipe solution that is crafted with care, well-built, it looks beautiful, and works the way that food bloggers do. You can get excited about publishing new recipes again.” Care to go more into this, Shay? Shay Bocks: Well, it’s interesting, when you say it, that sounds a little harsh. I will say that there are a lot of well-meaning developers out there who are trying to solve the issue of recipe plugins for food bloggers. Anyone familiar with this space knows the past few months have been really volatile when it comes to recipe plugins. Some plugins are being dropped completely. Some are just not being well-supported. The ones that are being well-supported are just kind of really overly bloated, ugly, or not easy to use. Those are harsh judgments, but these are the things we’re hearing from our customers on a daily basis. They want to know, “Which recipe plugin do you recommend?” I have to honestly say I can’t in good faith recommend any of them. I’ll tell them what their options are. I’ll tell them what I think the pros and cons are, but I don’t feel comfortable about any of them. It was in this moment of frustration, really — actually, a few years of frustration — talking with some colleagues over at WP Site Care, figuring out that what people need is a supported plugin that’s going to stick around, be well-developed, and be beautiful. So we decided to build it. We decided we’re tired of waiting for other people to do it. It’s time for us to do something about this. I think bloggers are tired of every week trying to figure out, “Should I switch plugins? What’s the right software to install this week?” Bloggers need something consistent and something that’s really dedicated to working the way they do. That’s why we started on this path. We’ve got a solid plugin that is in its final stages of just wrapping it up, getting it tested, and getting it ready for everyone to use. We decided to go ahead and announce it yesterday and let everyone know that it’s coming. We’re excited about what this going to mean for recipe publishers. Brian Gardner: To me, it makes a lot of sense. We do the same thing at Copyblogger or excuse me, Rainmaker Digital is our new name. If we get frustrated with a solution that’s out there or we need something for our own internal use, we just go ahead and build it. Then if it makes sense, we release that to the public. For you, so many people who are using the food-blogging themes that you’re designing, even from your prospective, it probably makes it easier to have the control over what does this plugin or the functionality for what most food bloggers are going to need. It’s easy to work with that because you built it rather than having to be frustrated with the reliance on somebody else’s development, and sometimes changing code, markup, or whatever. It’s kind of like in-housing the solution. Obvious reasons include you guys get to make money on it yourself, and things like that. Then, it just makes it much more of a pitch to say, “Hey, I recommend this because it works well with the stuff that we’ve built.” Kudos to you guys for ceasing that opportunity and running with it. Shay Bocks: Thank you. I want to say #truth. All of that is wonderful. I completely agree with you. Lauren Mancke: I’ve really enjoyed all your thoughts, Shay. Do you have anything else to add? Shay Bocks: Just that I’m honored to be able to connect food bloggers with the amazing tools over at StudioPress. Of the major contributions in this space, you guys are such a big hitter, and I so appreciate how you’ve embraced me and my people. Brian Gardner: Yeah. Well, that’s going to continue to go even further. I have some ideas that, Shay, you and I will talk about offline, just about how to leverage the stuff that you’ve built, the stuff that we’ve built, our audience, and how to put that together and really present a unified front when it comes to food blogging and people building their personal brands for that. Speaking of personal brands, I have a question for those who are listening in. Are you looking to build a better brand for your blog? Well, Shay has created an actionable five-part challenge, and with that, you’ll have just the right tactics you need to build a digital design and brand. This will help lead you to a profitable website — and best of all, it’s free. Sign up, and get your first challenge delivered immediately. For more information, you can check it out over at FeastDesignCo.com/5-days. We’ll also include a link to that on the show page. If you like what you heard on today’s show, you can find more episodes of StudioPress FM at, you guessed it, StudioPress.FM. You can also help Lauren and I hit the main stage by subscribing to the show on iTunes. It’s a great way to never, ever miss an episode. Thank you so much for listening, and we’ll see you next week.

This week, we go nuts over one of the best burgers we’ve ever tasted, and it happens to be vegetarian. The burger is from blogger and cookbook author Dana Shultz (a.k.a. The Minimalist Baker). We talk to Dana about her Thai Peanut Burger, among other recipes in her new book, Minimalist Baker’s Everyday Cooking. Mark Raymond shares a great organic value white wine. Alex reports back on his experiences with weekly-recipe kit company, Hello Fresh, and Anthony inspires you to give mimosa the morning off with his latest cocktail, which is perfect for Mother’s Day brunch and bridal showers. For dessert, we take nachos in a sweet direction with chocolate-covered tortilla chips. Finally, because we’re seeing temperatures in our region rise up into the 70’s, we’re talking grilling again (get used to it!). Faith and the gang discuss Cook’s Illustrated’s grilling tips and the best grills to buy. Photo: Copyright © 2016, Dana Schultz.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Power-blogger Dana Shultz, with her new cookbook, Minimalist Baker’s Everyday Cooking; then, Imam Sohaib Sultan, a Princeton professor and author of The Koran for Dummies with a Muslim view on veganism and animal rights.

Sure, Lemonade just dropped. But so did The Minimalist Baker’s Everyday Cooking cookbook. The Minimalist Baker’s Dana Shultz joins me this week to talk about both, plus a whole bunch of other things.  Listen in to hear all the things Dana had to eat, the people she thought were neat, and all the things that made her say […]

Today’s Lively Show is with a beloved returning guest, Dana Shultz, of Minimalist Baker. In today’s show, we’re discussing an unknown, ongoing health issue that has led to Dana losing about 50% of her hair over the past year and a half and triggered a host of life lessons along the way. The doubts, vulnerability, […] The post TLS #139: Personal Struggles & Connecting to Your Intuition with Dana Shultz (Minimalist Baker) appeared first on Jess Lively.

Dana Shultz is the recipe developer and co-author of Minimalist Baker, which she founded with her husband, John, in 2012. All recipes require either 30 minutes or less, 1 bowl, or 10 ingredients or less to prepare. Dana creates the recipes, photographs, and blog content, while John designs, codes, develops products and plays visionary. In Continue Reading…

You probably already know that I love Dana Shultz from Minimalist Baker (seen here and here). But like most of my internet girlfriends, we hadn’t ever actually spoken before this podcast. But based on our emails, her Lil Jon and Martin references, and her undying dedication to creating new dairy-free mac & cheese recipes, I knew that we’d […]