mixture of small pieces of food, often served at room temperature or chilled
Starting the day with the right breakfast really can be the secret to feeling good all day. In this solo episode with me, Laurentine we discuss fueling our bodies with foods that can sustain our energy all day long to avoid the dreaded sugar crash or hunger pangs! We look at our diets and how we can balance our moods and emotions through creating the best food choices. I give some guidance and easy recipes to make it as simple as possible to upgrade our breakfast. I promise it is not as hard as it seems! In this week's episode with me, Laurentine you'll discover: How to re-imagine what breakfast can look like. Ways to balance our moods through low GI and alkalizing foods. Replacing fast fuel breakfasts with slow-burn fats and proteins. Smoothie recipes - consuming good fats and proteins easily. James and Laurentine's favorite breakfast from the new Food Matters Cookbook. Salads and snacks your kids will love. And so much more! There are so many exciting meals to try out for breakfast. You can find more easy and delicious breakfast recipes and snacks in the Food Matters Cookbook. Episode resources: Food Matters Cook Book (link) Study Nutrition Online with Food Matters (website) Four of the best oils to cook with (article) If you enjoyed this podcast, please share it with your friends and family on social media or leave a comment. We'd love to hear from you, and hear about your experience. We'll see you next time!
You know salad is healthy, but you might be wondering, “how much salad should I eat to lose weight?” Find out. FREE COURSE ➜ ➜ https://courses.drberg.com/product/how-to-bulletproof-your-immune-system/ FREE MINI-COURSE ➜ ➜ Take Dr. Berg's Free Keto Mini-Course! ADD YOUR SUCCESS STORY HERE: https://bit.ly/3z9TviS Find Your Body Type: https://www.drberg.com/body-type-quiz Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C Pinterest: https://www.pinterest.com/drericberg/
Get some water before you listen to this episode: I had to remind myself to drink multiple times during this episode. In this episode, we talk to health coach and host of the podcast "Salad with a Side of Fries," Jenn Trepeck. She talks with us about all of the complexities of the health and food systems that we are a part of (she makes a point of not talking about the healthcare system because in reality, what we have is hardly a system, it's a disaggregated set of actors that are responsible for your health that almost never talk to each other) and the various problems with all of them. For one thing, we have been told to ignore what our bodies tell us from a very young age: we are told to finish what is on our plates instead of listening to when we are actually full. For another thing, we have a totally unrepresentative and inapproproate set of standards that we use to measure "health": most metrics are based entirely off of men, as if women did not exist. The 2,000 calorie diet was created to prevent soldiers during World War 2 from dying of diseases like scurvy when rations were in short supply. BMI was created to make it easier for doctors to talk to patients about weight and because it is cheaper and easier to measure a simple data point like weight with a scale than it is to give patients a more comprehensive understanding of what makes up their body, such as by measuring what percentage of your body mass is fat and what percentage is muscle. We also talk about Big Pharma, GMOs, and how to figure out who to trust when it comes to health information given that so many actors in the nutrition and medical space have monetary incentives to lie or boas their studies, many of which have dubiously statistically significant results to begin with. Links: Jenn's podcast, "Salad with a Side of Fries": https://asaladwithasideoffries.com/ Music is The Beauty of Maths by Meydän. Note: In this episode, Jenn talked about the Nobel Prize-winning agronomist Norman Borlaug and his invention of dwarf wheat. She mentions that dwarf wheat was invented to solve world hunger and did not, in fact, solve world hunger, and therefore suggested that we should go back to eating other forms of wheat because dwarf wheat causes gluten sensitivities. Upon further research after the episode, the articles we found mostly seem to suggest that although we have not solved world hunger, the invention of dwarf wheat has likely saved over a billion people from starvation, so we will allow you to judge for yourself how this use of GMO's might weigh against the current rise of gluten sensitivities. Some articles on Norman Borlaug: "The Man Who Saved a Billion Lives": https://www.huffpost.com/entry/the-man-who-saved-a-billi_b_4099523 "Forgotten Benefactor of Humanity": https://www.theatlantic.com/magazine/archive/1997/01/forgotten-benefactor-of-humanity/306101/ --- Support this podcast: https://anchor.fm/im-the-villain/support
Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about “working the globe”. What does this mean and how can it help cure food boredom? Just because you buy the same foods at the grocery store, doesn't mean you have to cook it the same way for every meal. Tune in to hear real life examples of “working the globe”. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram
Hello and welcome to episode 73 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Salad Freak' by Jess Damuck. We discuss Lillet Blanc (cue song 'Killing Me Softly With Quinine') and we have a few more television recommendations (I swear we don't just waste away our days watching the boob tube!) Our dog Olive crashes the show and tries to sneak a sip of Johnny's margarita (bad dog!) Our show question is: What are some of your favorite food-centric episodes from fictional television shows? (We could probably devote and entire episode of our show just to 'Seinfeld' and 'The Office'). Our "Gastro Obscura" feature takes us to Cypress, Greece for a feature on psychedelic, hallucination-inducing fish! Lastly, Johnny shares a couple of salad jokes that are definitely on topic and quite funny (if you believe Johnny). You can purchase this book here. This episode is sponsored by Ash Creek, makers of delicious hazelnuts in Western Oregon. Our listeners can enter the code COOKBOOK at checkout for 10% of their purchase at (https://ashcreekoregon.com). --- Support this podcast: https://anchor.fm/tastypages/support
Even with the welcome summer months so close round the corner, it's not too late to sow or plant seeds that'll bring swathes of bees and provide you a delightfully productive cut flower.Of the half hardy annuals, Cosmos & Zinnias are among Sarah & Arthur's favourites, so on this week's ‘grow, cook, eat, arrange' we lust over the richness of Cosmos Rubenza, the bold Zinnia ‘Queeny Lime' series, and how to make the most of them right through till November.In this episode, discover:Varieties of Cosmos both compact and grand in scale, from the rich Rubenza to the classic PurityThe long vase life and prolific cut flowers of the Zinnia Aztec series, among Arthur's picks for this yearHow & when to pinch out Cosmos for a healthier, more full-framed flowerMore eye-catching half hardy annuals set to see you through till the early winter monthsOrder Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: firstname.lastname@example.orgFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5View all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH
Kate, Andy and Vish are here to watch the jeopardy seep out from both ends of the league table, as Man City tighten their title grip and Leeds shoot themselves in each other's feet yet again.Elsewhere, Watford remind Forest Green that sour grapes are indeed vegan and - drumroll - we look ahead to the North London Derby! All from the comfort of Kate's lonely living room.Tweet us @FootballRamble and email us here: email@example.com.***Please take the time to rate and review us on Apple Podcasts or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** See acast.com/privacy for privacy and opt-out information.
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry.In the age of social media influencers and internet gurus, it can be hard to distinguish between fact and fiction – especially when it comes to diet and nutrition. Today, Jenn is comparing two popular diets: plant-based and the carnivore diet. What are they and how do you evaluate which one is better when both are said to be the best? Listen in as Jenn points out common red flags to look for and how to make reasonable and realistic changes that will improve your overall health and wellbeing! IN THIS EPISODE: ● [09:39] What is the carnivore diet?● [16:44] How to evaluate nutritional claims. ● [22:15] What is a plant-based diet? ● [24:46] Are the varying results from plant-based vs carnivore diet from causation or correlation?● [37:21] Red flags to look for.● [46:15] Reasonable and practical diet choices.KEY TAKEAWAYS: ● Be on the lookout for red flags when listening to internet “gurus” or doctors claiming certain diets or foods are better or worse than others. Do your research to verify that what they're saying is correct before jumping on board. ● When trying new foods or a new diet, be sure to pay attention to how you feel. If you're not sure, make that your primary focus and start paying attention to your body and how it reacts to changes in your diet. ● Research does not confirm that there is one specific way that humans are supposed to eat. We are a combination and not everybody will need the same things. QUOTES: "There is zero evidence that a plant-based diet is best for a hundred percent of people, but there is evidence that a hundred percent of people would benefit from more plants in their diet." - Jenn Trepeck"If you're generally well, and you want to feel good and have energy to go about your life, I vote for varietarian." - Jenn TrepeckRESOURCE LINKSBecome A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram
Being green is hot, being green is cool. Latvia's Citi Zeni chat with us about veggies and other dietary requirements moments after their second rehearsal of "Eat Your Salad" at Eurovision 2022. Interviewer: William - http://instagram.com/williamleeadams Keep up to date with the latest Eurovision 2022 news at wiwibloggs.com. TikTok Instagram Twitter Facebook
Having something fresh on your plate, that you've grown yourself from seed, is magic. From speedy mixes and little gem lettuces to mustards and pak choi, this low-fuss lunchbox and dinner table staple will quickly reward you with a delicious crop, filled with variety.Salad leaves are easy to grow in veg beds, balcony containers, or even into a couple of handy pots kept by the kitchen doorstep. Nothing beats having access to beautiful fresh leaves that can be snipped, cut and washed before being added straight to the plate.So, listen on for everything you need to know about growing an array of cut and come again salad leaves from seed. Including Kevin's tips for successional sowing and harvesting. Why not have a go at growing some this season? Once you've picked that first leafy medley for the table, there'll be no going back. See acast.com/privacy for privacy and opt-out information.
Sadhguru throws light on the connection between dying soil, decreasing nutrients in food and reduced immunity, and how unless we take steps now to revive soil, humanity could fare badly in pandemics in the futureConscious Planet: https://www.consciousplanet.orgSadhguru App (Download): https://onelink.to/sadhguru__appOfficial Sadhguru Website: https://isha.sadhguru.orgSadhguru Exclusive: https://isha.sadhguru.org/in/en/sadhguru-exclusiveConscious Planet is a Global Movement to initiate a conscious approach to soil and planet. The movement seeks to show governments of all nations that their citizens want a policy to revitalize soil and ecology. To activate and demonstrate the support of over 3 billion citizens, Sadhguru will be riding a motorcycle alone, 30,000 kilometers across 24 nations.
This week, a conversation with Sam Salad. As you'll hear, Sam is not only hilarious, but he's also humble, original, creative, and truly one of the best writers—and especially copywriters—I've ever met. As he says about himself, he writes and he makes clothes. Sam with his partner Rebma are the designers behind the LA-based clothing line MEALS. As Sam writes, “the brand prepares non-gendered clothing inspired by food. MEALS bakes ‘food culture' into apparel, blurring the lines between the clothes we eat and the food we wear.” We talk about that blur between food, bodies, eating, and clothing, and the juxtaposition of these topics led the conversation into interesting and unexpected directions. We also speak about how the timing of their young brand was impacted by the pandemic, collaborating in business with your romantic partner, prizing experiences over objects, body image and food culture much more. We recorded the episode about a month ago from my kitchen table; Sam came over with a bottle of rum and we talked for hours and honestly could've kept going. I hope you enjoy our conversation. Show notes:- Find Meals clothing on the Web | Instagram- Vogue article on Meals- Check out 69 clothing- The Let It Out Kits are 32% off with the code 32- Sign up for the waitlist for the re-imagined Creative Underdogs/In Process (coming soon)!- Subscribe to our newsletter to get show notes + essays, etc. sent to your inbox- Follow @letitouttt on Instagram. I'm @katiedalebout If you liked this episode, try out:Episode 386: Norma Kamali on Dating, Aging, London in the 60s, Her Iconic Fashion Career, and "The More You Do, the More You Can Do"Episode 351: Riding Waves: Surfing, Design, and Change with Heidi Baker, Founder of Ozma of CaliforniaEpisode 318: ((happy thank you more please )) Relationships, Jobs, and New Skills with Christine NguyenEpisode 323: Intentionality, Beauty, Film, and Change with Madelynn De La Rosa Sponsors:Credit Karma helps you find low-interest personal loans to bring down credit card debt and save you money. Ready to apply? Head to creditkarma.com/loanoffers to see personalized offersFirst Person cognitive supplements: get 15% percent off your first order by going to getfirstperson.com and use code letitoutListen to Not Lost with Brendan Newnam on Apple Podcasts, Spotify, or wherever you get your podcasts!
the boys are back from hiatus and spring is in the air, baby! the fellas catch up on everything good in the ever-vivid LA food landscape and then welcome comedian, host and tik tok food star Katie Molinaro (@eatitkatie) to discuss the agony and ecstasy of being a Bigtime Food Influencer, why sometimes one fish fillet is simply not enough, and what a perfect day of eating in the city of angels might look like
Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about quercetin. What is quercetin and what does it do? Why was it the most googled nutrient in 2021? How do we get it? Tune in to learn about this unique antioxidant and its health benefits. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram
Summer and Autumn are getting longer, which brings us more time to fill our gardens with wonderful edibles and their delightful accompanying scents.From the reliably sweet Sungold Tomato to a favourite of Arthur's, Lemon Verbena, you're bound to discover an edible variety in episode 66 of ‘grow, cook, eat, arrange' that'll put the delicious finishing touches on one of Sarah's many recipes this week.In this episode, discover:Delicious varieties of edibles, from mint and courgettes to the great multi-purpose NasturtiumTips on how to grow the most sweet scented tomatoes for maximum flavourSeveral of Sarah's favourite, mouth-watering recipes Arthur's incredibly nifty trick for revitalising mint in your potsOrder Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: firstname.lastname@example.orgFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5View all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH
Sustainability is at the heart of everything we do at Rookery Farm Nursery, and the indomitable David Robinson has been a major piece of the puzzle for over a decade.The land has been in David's family for over 100 years, so it's a delight to delve into that rich history on ‘grow, cook, eat, arrange', where we learn how the nursery began, and some of the sustainable practices that might inspire you to become more environmentally friendly in your gardening too.In this episode, discover:The fascinating, illustrious history of David's family at Rookery Farm NurseryHow Sarah & David began their 14 years of working togetherOur approach to sustainability at Rookery Farm, from reusing water and greenhouses to being peat & chemical-freeDavid Robinson: https://www.linkedin.com/in/david-robinson-3b33b986/Follow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: email@example.com
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry.Today's guest is Tina McDermott. Tina has been working in the health and wellness industry for almost 20 years. She feels she was born to help people improve their health, wellness, and exercise as the vehicle for making this world a better place. She calls herself the “lazy, inspirational chef.” Join us as we discuss how to make your kitchen more convenient to free up your time and make cooking easier and more fun!IN THIS EPISODE:● [08:00] The beginning of Tina's journey.● [12:00] How Tina cooks at home.● [15:00] How do we make our kitchens more convenient?● [18:00] Tina's kitchen essentials.● [25:00] An instant pot frees up time for other things.● [28:00] Using the right stocks with natural flavors.● [31:00] Forgotten foods to add to your repertoire.● [38:00] Great tasting grains.KEY TAKEAWAYS:● Having a convenient kitchen assists with preparing nutritional and delicious recipes.● Items with multiple uses, such as an instant pot or cast iron skillet, can help declutter your kitchen counters. ● The benefits of having convenient items and ingredients in your kitchen are that you will have more free time and cooking will be easier.QUOTES: “A dull knife is a dangerous knife.” Tina McDermott“There's a whole slew of foods that most people forget about that are incredibly good for us and are easy to make and delicious to boot.” Tina McDermott“Some nights we want to do more than other nights. And so there's an awareness piece of our schedule. There's an awareness piece of how involved certain things are to cook. What takes longer, what's faster, those kinds of things.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries InstagramGuest Resources:Youtube InstagramFacebook Business PageFacebook home pageGUEST BIO:Tina McDermott: Coach, Speaker, & Inspirational CookMy inspiration and love of wellness began when my older sister, Anna, was diagnosed with breast cancer at the age of 23, which ultimately took her at the age of 47. Anna's illness and suffering was a wakeup call for me to learn more about how to take better care of my health and help others as well.Teaching lessons from my own health struggles as well as formal education in nutrition, personal training and more, my mission is to teach women about natural health and wellness, and how to live a healthier and happier life. I have also discovered methods to release self-sabotaging beliefs and how to come to peace with them.When home, I am busy cooking home-made healthy meals for my family and friends. I am an outdoor enthusiast and love bicycling with my husband, traveling, hiking, and playing and snuggling with my three dogs, Geddy Lee, Nala and Wolfgang, and my two rambunctious kitties, Monkey and Mickey.
This week: We are looking forward to the new Doctor Strange movie coming out, we discuss a lot of TV (no spoilers), scandals, how to interact with children, a smidgen of politics, Accountabilibuddies, Who Asked for This?, AITA, and more! (Lisa had the phrase wrong, all squares are rectangles, but rectangles are indeed, not squares.) Join us for book club! Our selection for May is All the Light We Cannot See by Anthony Doerr! Find it on our bookshop at https://bookshop.org/shop/wearedoingfine. Got something you want the team to discuss? Email in to firstname.lastname@example.org and we'll aim to get it on the next episode! Check out the podcast socials at: Twitter: @WDFCast Instagram: @wearedoingfine TikTok: @wearedoingfine Facebook: We're Doing Fine (with Robbie and Lisa)
Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your ownIf you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 410 large eggs1/4 small red onion3 tablespoons red wine vinegar, divided1 1/2 tablespoons dried oreganokosher saltfreshly ground black pepper4 to 8 pickled peppers (peperoncini, peppadews), plus brine4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces1/4 cup extra-virgin olive oil1 teaspoon Dijon mustardBring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.Is there a recipe you'd like to hear us make? Tell us all about it at email@example.com!
Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks, and approachable science. This week, we're talking about smoothies. Fundamentally smoothies can be great. They can help us get a lot of nutrients, vitamins and minerals. Smoothies can act as a compliment to the rest of our food choices and add variety to our diet. But smoothies can also be a giant trap! Smoothies aren't inherently healthy or nutritious; some pack more sugar than an ice cream sundae. Yikes! Here's how to build your best smoothie. Like what you're hearing? Be sure to check out the full-length episodes; new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram
Diets and fasting and hot flashes oh my!! This is the honest episode where we talk about some of our short comings and challenges. Life's hard and then salads kick you in the groin. Buckle up Mmmkay! We love you guys and thanks for listening. Message us with your pet peeves and/ challenges. Or go floss yourselves either way, have a good weekend. Love Carlos and Sandy Lee OnDiem https://tinyurl.com/mrr66zn3 Info on Carlos' new Comedy Work Shop can be found here, https://www.carlosrdh.com **DENTAL PROFESSIONALS ONLY** Use this link, Ambassador info: https://mailchi.mp/theautoflosser/oyf Use our discount code FREE SHIPPING 1 https://aflexxassistarm.com Join Our Facebook Page Here: https://www.facebook.com/offyourflosserpodcast Subscribe to our Youtube Channel: https://www.youtube.com/channel/UCTlSaKUhUITjRztbl8t-_qw For More OYF Info,Booking Information and Sponsorship Opportunities https://www.offyourflosser.com
The guys come to a realization about the NFL Draft and instead spend about an hour bantering about random topics. Salads, Melvin Gordon, Sam Darnold, and more. Its really the lastw eek of the off season for fantasy, come relax and get ready for the season.
In this episode Ellen and C.L. celebrate spring salads, discuss organic fertilizers and discuss the many ways to grow vining Clematis. :28 What's for dinner: Spring Salads 6:24 Insider Information: Organic fertilizers 11:03 Eat/Drink/Grow: Clematis This episode is brought to you by our friends at Rainwand.com
This week we're delighted to bring you a special episode of ‘grow, cook, eat, arrange' on location at our spectacular nursery in Lincolnshire! It's Arthur's first time here, and what a perfect time to chat about seedlings, the care they need to reach their growing potential, how we tend to mother stock, and the most exciting varieties that Sarah's looking forward to bringing into a future catalogue.In this episode, discover:The love, care and work that the nursery puts into every seedlingSome of Sarah's most inspiring finds at the nursery, from the fragrant Heliotropium Reva to the striking Calceolaria Kentish HeroSarah's history with the nursery at Rookery FarmOrder Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: firstname.lastname@example.orgFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5View all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH
Things get serious on this week's episode of Skyhunks. We face a decision point with Exo-Squad, and Robotech creates the most emotional fruit-based dessert in anime history.THIS WEEK'S EPISODESExosquad Episode 5, “Resist!”Robotech Episode 18, “Farewell, Big Brother”Join our Discord! https://discord.gg/umq7Rms Support us on Patreon: https://www.patreon.com/satamtuesdays Our Website: http://www.satamtuesdays.com/The Hosts: Andrew Eric Davison, Austin Bridges, Rory VoieAudio Production: Andrew Eric Davison
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. We dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.Do you feel like sometimes you try to do things and your body is not responding? Instead of fighting with our bodies, is it possible to improve our health and work as a team?Today's episode of Salad With a Side of Fries, Jenn discusses how you can work together with your body to improve your overall wellness, instead of playing tug of war and expecting your body to function without listening to it. Tune in to hear how you and your body can be one team, where cravings may come from, how other factors like hormones, stress and sleep affect your body, and a whole lot more.IN THIS EPISODE:● [05:00] How sleep can be affecting your wellness. ● [11:00] Analyzing your body for things you'd like to change.● [20:00] Mood and hormones.● [24:00] A woman's 28 day cycle impacts not just her reproductive system, but her brain health, metabolic health, immune health, her stress response and gut health.● [27:00] We expect ourselves to thrive without skipping a beat, even if we aren't taking care of our bodies.● [32:00] The grace to say every day is different can help us shift from judgment of what we are experiencing to observing what we are experiencing.● [41:00] Where to start learning the language of your body. ● [43:00] Your body is your vessel that carries you through life to do the things that you want to do and impact the people around you. KEY TAKEAWAYS:● Instead of fighting with our bodies, we want to focus on listening to what it is telling us to improve our health and work as a team.● In addition to diet, many factors affect our health including stress, hormones, gut health, and lack of or too much sleep.● Working with our bodies by doing things such as balancing our blood sugar and listening to our bodies helps make everything easier. QUOTES:"When you feel like your body's not responding, what if you relax a little and ask what your body's trying to tell you." - Jenn Trepeck"The body knows how to be healthy, the body knows how to heal, the body knows how to function. We have to get out of the way." - Jenn Trepeck"Blood sugar and cortisol are some of the biggest endocrine disruptors." - Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram
Join Michael Jr. and Pastor Kyle as they eat salads, call their parents, watch movie clips featuring Michael Jr., answer voicemails, and get deep about upbringing and marriage. It's funny how life works when watching/listening to two dudes eating salad.Non-Sponsor SponsorFunny for the Forgotten https://www.funnyfortheforgotten.com/Sent Church:https://www.sentchurch.cc/Have you left a question for Michael Jr. yet?Call 214-308-1177 and leave a question...just make sure to start with "Michael Jr., I Was Wondering."Stand-up Special:See Michael Jr.'s most recent Stand-up Special FREE here on YouTube https://youtu.be/f81swJDPgusStorytime with Michael Jr.Get ready to laugh and be encouraged! Spots are limited - join Michael Jr. as he shares impactful stories from his new book, Funny How Life Works.Get your access ticket here: https://funnyhowlifeworksbook.com/storytimeFree ChapterYou can download a free chapter from Michael Jr.'s new book here: michaeljr.com/chapter.Join Our Exclusive Community on Patreon: https://www.patreon.com/michaeljrWhen you become one of our patrons, or what we call an Opener, you are joining a strong and exclusive community who have early access to some really cool perks.Don't forget to leave a review! We really do read them. Your review could be featured in an episode and read by Michael Jr.As a thank you for listening, we want to hook you up with Michael Jr.'s comedy CD, Funny For a Reason at whatever price you want. Click the link, name your price, and keep laughing.Name Your Price CD: michaeljr.com/cdSupport the show (https://www.patreon.com/michaeljr)
We have to eat food every day in order to provide our body the nourishment it needs to keep us alive. But have we thought about the emotions we encounter when we provide that nourishment? Topics include: [3:56] How do we define health and what is holistic health? Physical health is only one aspect of holistic health, which includes mental, emotional, social, spiritual, and environmental health in addition to our physical bodies. [6:14] The Weight vs Health Venn diagram (available at www.outofthecave.health/downloads). There are things that can help you reach a weight goal but are not a positive influence on our holistic health and vice versa, but the intersection between these two areas is where the magic happens. [14:30] Things that contribute to our mental, emotional, spiritual health but not necessarily our physical health may not help us lose weight in an acute way but will absolutely contribute to making weight loss sustainable and healthy because we allow ourselves to have what we want. [18:47] When we don't allow certain foods, the brain learns that those things aren't safe. But even if it doesn't serve the body (ice cream, cake, doritos, etc), it could be serving a very different but no less vital aspect of our holistic health. [22:08] Salads and the intersection of the Venn diagram. If you eat a salad because you hate what you look like, you're taking a very healthy food and creating a very unhealthy experience. [27:04] Cardio has such an intense association with weight and weight loss. But if we are doing it because we hate our body and want it to change, we will be miserable the entire time and hate ourselves even more during and after it. But by creating an energy of love and appreciation for what our body is capable of doing and the joy of movement, we will be uplifted and energized every time we step off of the treadmill. [31:40] How we can reclaim our power and healthy behaviors that will serve us by being aware of our mindset. [39:51] Actions speak louder than words, but energy speaks louder than actions. If we're looking for true health and sustainability, we need to be mindful of the energy we're using when we exercise, when we cook, when we order food out, because it impacts our lives in so many unanticipated ways. But how do we know if we're coming from a place of love or a place of fear? [45:19] No one else can tell you if your behavior is healthy (coming from a place of love) or not based off of mere observation. Only by being present in the moment and in our bodies can we be aware of our true intentions. Enrollment is OPEN for the Next Round of Group Coaching - Reserve Your Spot for the May 2022 Cohort https://www.outofthecave.health/work-with-me Become a Member of the Out of the Cave Online Community - Includes Two Live Coaching Calls Monthly https://www.outofthecave.health/membership Email Lisa - We welcome questions, comments and feedback! email@example.com Out of the Cave Merch - For 10% off use code SCHLOS10 https://www.outofthecave.health/shop Socials Instagram: www.instagram.com/lisa.schlosberg Facebook: https://www.facebook.com/outofthecavellc YouTube: https://www.youtube.com/user/lees325/videos
Essie Marie was created to impact the heart health epidemic within the women and minority communities. Founder, Itiona Scott shares how her mother's death became the motivation for her company.
Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks, and approachable science. This week Jenn is talking about Green Coffee, an ingredient often confused with coffee or green tea, but they are not the same. Fundamentally green coffee and coffee both originate from the coffee fruit, but their chemical profiles are different. The biggest difference being the amount of chlorogenic acids, compounds with potent antioxidant and anti-inflammatory effects that provide a range of health benefits. When we look at green coffee or the green coffee bean extract, we hear claims that it might affect blood vessels and therefore reduce blood pressure. We also hear that it impacts how our body responds to blood sugar. Like what you're hearing? Be sure to check out the full-length episodes; new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries InstagramTry Jenn's Green Coffee (for US listeners)Try Jenn's Green Coffee (for Global listeners)
The Great Pottery Throw Down has brought a lovely dose of attention to the art of pottery and the city of Stoke, and making the most of that with her dazzling designs is an old friend of Sarah's - Emma Bridgewater.Emma's story and passion for channelling the gorgeous beauty of our gardens into her work is part of what makes her range so charming, and you're bound to feel inspired to get creative hearing about her enthusiasm on this week's episode of ‘grow, cook, eat, arrange'.In this episode, discover:How nature and gardening have inspired Emma's creative endeavours throughout her lifeThe extraordinary story behind the blossoming growth of her pottery businessInspiring flowers and lovely wildlife that make Emma's designs so uplifting at this time of yearEmma's B-Corp journey, and how it shows our growing appreciation for sustainability & the natural worldOrder Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: firstname.lastname@example.orgFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Follow Emma: https://www.instagram.com/emma_bridgewater/https://twitter.com/EmmaBridgewaterView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH
Ahhhh, the infamous "wedge salad." (If you don't know what we are talking about, you will soon.)In this episode, we talk about the lessons an 11-year-old episode of Modern Family has taught us - and how this running joke has also been a source of disappointment and frustration between us.BUT FIRST: in the Tip of the Week, we throw the old adage of "surrounding yourself with who you want to become" on its head and challenge YOU to "become who you want to be around" instead.Learn more about GROW Comm: https://bit.ly/3usVsXbWatch us on YouTube: https://bit.ly/3JJXJDYShare a screenshot of this episode, share it to your story, and tag us on IG: https://instagram.com/jacobgodarhttps://instagram.com/nichollegodar
This week, the MennoBrarians veer away from the usual and into Jello! We taste Jello in 3 rounds: Savory Horrors (Salmon Dill mouse, BBQ Jello cubes, and Orange & Carrots), Jello Shots (Conrad Grebellinis, jello style), Desserts (Graham cracker fluff, 7 layer salad, Dream salad, and Strawberry Pretzel salads. Following the tasting, we discuss the best and worst. Be sure to check out the videos of our tasting on YouTube! We will also post recipes and pics to social media. Let us know your thoughts! You can reach us at plainwrongpod at gmail.com, or on Twitter, Instagram, and Facebook. Follow us: Twitter: https://twitter.com/plainwrongpodInstagram: https://www.instagram.com/plainwrongpod/ Youtube: https://www.youtube.com/channel/UCDkeicmyZI38XqNGUa_PuQgWebsite: http://plainwrongpod.com/
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. We dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. Today's featured expert on Salad With a Side of Fries is Brandy Searcy, a pharmaceutical formulation development scientist and self-proclaimed health geek, who for the past 12 years has been developing Rain Organica, a line of all in one products for a simple skincare routine. Tune in today to hear Brandy Searcy teach us how to know which sunscreen is the healthiest while also protecting our skin from the sun's harsh UV rays. We discuss everything relating to sunscreen, including SPF factors, getting outside, and how to protect our skin from sunburn and harmful sun rays, while avoiding using unnecessary and damaging chemicals. IN THIS EPISODE:● [05:00] Brandy's early beginnings with science.● [08:00] Being diagnosed with Lyme disease.● [12:00] Using Reiki and myofascial release massage for healing. ● [15:00] The western approach to sun protection and how to understand spf.● [18:00] Skin acting as a barrier.● [21:00] Multiple nations around the world banning certain chemical sunscreens.● [24:00] Iron oxides in makeup.● [26:00] What's the story with skin cancer and sunscreen, is it really protecting us?● [31:00] How do we balance the need for daily sun exposure for Vitamin D but also protecting ourselves from the potential harm of the sun.● [35:00] Darker skinned people don't need as high amounts of vitamin D as lighter skinned people.● [38:00] Rain Organica makes skincare simple with a 3 step skincare routine.● [44:00] A spiritual sickness that plagues the world instead of physical.KEY TAKEAWAYS:● Certain sunscreens can have damaging effects to our skin health and general health. ● We need to balance our need for sun and its nutrients with protecting our skin from harmful rays and sunscreens with certain chemicals. ● Sunscreens with higher SPF factors don't actually offer more sun protection than sunscreens with lower SPF factors. ● Antioxidants can offer protection from harmful effects of sun exposure ● Rain Organica makes skincare simple with a 3 step skincare routine. QUOTES:“The thing about sunscreens is they contain the word screen in them. They are filters for UV rays. The way that a physical sunscreen works is it sits on the surface of your skin and when UV rays hit your skin, the physical sunscreen makes them bounce back off so they are not penetrating your skin.” Brandy Searcy“If you look at the active ingredients list (on sunscreen), it should only say zinc oxide and titanium dioxide, or a combination of both. If it has any other ingredient in that active ingredient spot, it's got a chemical sunscreen in it.” Brandy SearcyRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries InstagramTry Jenn's Green Coffee (for US listeners)Try Jenn's Green Coffee (for Global listeners)GUEST RESOURCES:Rain Organica SkincareTry Rain Organica and get 15% OFF at checkout with code: salad15 Rain Organica InstagramBrandy Searcy LinkedInGUEST BIO:Brandy Searcy is a pharmaceutical formulation development scientist and self-proclaimed health geek who loves hiking, gardening, bird-watching, and body boarding. A personal struggle with acne during her teens and 20s opened her eyes to a holistic and healthy approach to skincare, and she finally recognized skin as an organ to be loved and cared for rather than a canvas to wage war on.For the past 12+ years, she's been developing all-in-one products for a simple skincare routine. Rain Organica started in 2020 with a mission to take the overwhelm out of skincare.
Orion Kobayashi has always had a passion for food, agriculture, and solving supply chain challenges. After serving in AmeriCorps and three years of working on farms, he went to Tufts Friedman School, earning an MS in Food Policy and Logistics. His work centers around connecting people with farmers, and through that connection creating value for sustainable products. He has helped build these value chains and manage the logistics at startups like sweetgreen and UrbanStems.Connect with Orion LinkedIn: https://www.linkedin.com/in/orionkobayashi/Instagram: https://www.instagram.com/orion_ontheroad/ Follow Farm to Future on Instagram at @farm.to.future
Salad season is here! We're declaring it…even if you've got snow in your neck of the woods. (Our deepest sympathies.) Believe it or not, this is our fifth episode devoted to salads. Apparently our love for greens and vegetables and crunchy things runs deep. From beans to freeform to the most composed platter, we have salads for every taste this episode. Dig in!https://dinnersisters.com/2022/04/19/episode-223-salad-deep-div/Support the show (https://www.patreon.com/dinnersisters)
A surprise episode of Retail Therapy where Will and Barrett cover all things Shein — their recent investment, the insane amount of products added to their site daily, and a greater conversation about the harms of fast fashion in general. Being that it's #BigSaladSeason, they also discuss big salad recipes, favorite salad toppings, low bowls (obviously), and more. And to finish things out, they dive into the aestheticless aesthetic and add some items to their wishlists (which you can see in full at www.willdefries.substack.com in the episode companion). Episode Companion: www.willdefries.substack.com Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscaries Shop Sunday Scaries Merch: www.sunday-scaries.shop Support This Week's Sponsors First Leaf: www.tryfirstleaf.com/scaries (6 bottles of wine for $29.95 and free shipping) Grove: www.grove.com/scaries (free gift!) Follow Along Sunday Scaries on Twitter: www.twitter.com/sundayscaries Sunday Scaries on Instagram: www.instagram.com/sunday.scaries Will deFries on Twitter: www.twitter.com/willdefries Will deFries on Instagram: www.instagram.com/willdefries Barrett Dudley on Twitter: www.twitter.com/barrettdudley Barrett Dudley on Instagram: www.instagram.com/barrettdudley Credits Podcast artwork by Alfonso Ruiz and Tristan Pigott All music by Kevin MacLeod Licensed under Creative Commons: By Attribution 3.0
Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks, and approachable science. This week, Jenn's talking about Olive Oil. Olive Oil is one of the ‘healthy fats', but what does it actually give us? Olive Oil has many antioxidant properties but not all olive oils are the same! Avoid the light, extra light, mixed, pure, and more; read the ingredients to make sure you're getting the good stuff, as refined olive oil is devoid of nutrition. Like what you're hearing? Be sure to check out the full-length episodes; new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram
It's Episode 140 of the I'm Fat Podcast, and we're ready to induct a new honoree into the Onion Ring of Honor. Burritos have won 2022 March Fatness, taking down Air Fryers by a nearly 3-1 margin. Rick also gets on Jay for having two salads this week. SPONSORS: Frato's Culinary Kitchen Charlie the Bacon Guy Mazda of Orland Park Learn more about your ad choices. Visit podcastchoices.com/adchoices
Don't forget about the big, huge, bonsues you can't get right now with my latest course!! Introducing a new monthly series on the podcast where I update you on my real life, the messy middle of a woman striving for growth and remembering that progress is better than perfection. In this short episode you'll get a look into my recent life: the ups and downs, a habit check-in, my Do Something List, and things I love. Tune in, see what resonates, and let me know how you're doing, too! After so many years of being fearful of this place, I now embrace the messy middle of progress and hope to show you that it's okay if you're here as well. Full Show Notes NEW!! Habits Course Presale Podcast Sponsor Finding Me Course