Podcasts about Weight Watchers

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In this episode, Mike addresses what's going on when someone knows what they need to do to reach their goals but they just aren't doing it. What's really going on here? Is it true they know what to do? Or is something missing? Tune into this episode to find out.------------------------------------------------Click here to apply for coaching!For some amazing resources and to be a part of a badass community, join our FB group HEREThe personality assessment is now available online! Click here to take the assessment and find out what your personality tells us about the way you should be training and eating.Take the assessment here!To learn more about Neurotyping, visit www.neurotypetraining.comFollow Mike on IG at @coach_mike_millner

Actor and TV personality Ayesha Curry joins Jenna as co-host in Studio 1A. Ayesha's husband, NBA icon Stephen Curry, stops by to talk about his new book Shot Ready, which explores the philosophy and mindset of success. Also, Stephen and Ayesha put their love to the test in a fun game of ‘Perfect Match.' Plus, Queen Latifah drops in to talk about her partnership with Weight Watchers and potentially releasing new music. And, Ayesha shares her favorite healthy and easy after-school snacks that will make you an A+ parent.

Ever feel like you've tried everything to lose weight—Weight Watchers, willpower, the “just don't buy snacks” approach, and still end up bingeing on pretzels at 10 p.m. wondering what's wrong with you? So did Rebecca.In today's episode, I sit down with Rebecca, a busy single mom of two from LA and a total success story from Mindful Weight Loss Academy (although let's be real…once a client, always a client ).We're talking about the moment she hit diet rock bottom, the inner tug-of-war between “I can't spend money on myself” and “I'm so over this struggle,” and how she finally said YES to herself...after almost walking away.(Spoiler: she said NO after our first call—and then came back a month later ready to change her life.)Rebecca shares her raw and honest journey: from years of yo-yo dieting and late-night binges, to finally finding food freedom through mindfulness and intention. We're talking about the mindset shift that made food stop controlling her, how she went from snack-obsessed to truly satisfied, and the life-changing non-scale victories she's celebrated—like having energy for her kids, finally loving her body, and ditching diet culture for good.Real talk: if you're tired of feeling out of control around food, obsessed with your weight, or convinced you're just “bad” at healthy eating, you need this episode in your life. Rebecca proves there's a better way—and it has nothing to do with points, perfection, or “starting over.”Whether you're on the fence about joining MWLA or you're just sick of feeling like you're “failing” at food, Rebecca's story will leave you inspired, empowered, and maybe even a little emotional. (I definitely was.)xoxo, JackieP.S. Thinking about joining Mindful Weight Loss Academy? Head to www.themindfulweightloss.com to apply and see real-life wins. Want to chat with Rebecca? DM her @restingbecsface on Instagram!MORE FROM JACKIE: >

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

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

Welcome back to Gut Talk! If you're new here - we're so glad you're here. In this episode of Gut Talk, we laugh (and cringe) our way through the biggest health fads of the 2000s, Instagram era, and TikTok takeover + what actually stuck.Today we chat through:- Jill's big health update: finally getting answers with a SIBO diagnosis - Brooks Nader's Ozempic reveal on Love Thy Nader and what it says about fashion + body image - Why The Biggest Loser could never exist today - Health trends through the eras: from Weight Watchers to sea moss smoothies

I'm PUMPED to be kicking off a brand-new series on the podcast, all about…MACROS!If you've been putting in the work at the gym, but still aren't seeing the results you want, chances are your nutrition isn't actually supporting your goals.That's where really understanding macros comes in (and why I'm here to help unf*ck them for you)!You may be wondering “WTF are macros, really?!”. Basically, macronutrients are what food is made of - protein, carbs, and fats. They're not another fad diet like Keto or Weight Watchers, and they're different from calories. Most people think they're eating healthy, but don't actually know what their breakdown looks like. This step is sooo important, and you can't skip it if you want to see long-term results with your health!This series is all about education that leads to actual implementation, so you can start seeing the body recomp results you've been chasing. Let's keep it real, simple, and unf*ck macros together!Episode recap:Why you can't get the body you truly want without first understanding macrosThe 3 macronutrients + what “tracking macros” actually meansCalories vs. macros + why knowing the difference changes everythingWhy the breakdown of your food matters more than you thinkThe “all the rules” cycle that keeps women stuck in health & fitness + how to break free from itWhat to do if you've already hit your macros for the day, but you're still hungryHow eating intentionally and learning your body's needs leads to more control + ultimate food freedomLinks/Resources:Ep. 194 | Why Protein Isn't Enough: The Truth About ALL of Your Macros + Why They MatterListen to the Sol Fit PodcastJoin FIT CLUB, my monthly membership with workouts you can do at home or the gymPRIVATE COACHING is my 1:1 program (choose 3 or 6 month option)Connect with me on Instagram @kristycastillofit and @unfuckyourfitnesspodcast so we can keep this conversation going-be sure to tag me in your posts and stories!Join my FREE Facebook group, Unf*ck Your FitnessClick HERE for my favorite fitness & life things!Send me a text with episode ideas or just to say hi! Support the show

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Als tiener leerde ze voedselrestrictie bij de Weight Watchers, wat het voorspelbare begin werd van een strijd met eten. Ze was altijd met eten bezig en bang om aan te komen. Na de diagnose Hashimoto vond ze de weg naar Etenslessen en kon ze voedselrestrictie loslaten. Ze verloor de vijf kilo die ze graag kwijt wilde en haar angst voor aankomen verdween. Wat daarvoor in de plaats kwam vertelt ze tijdens ons gesprek. Aan de hand van herkenbare voorbeelden, laat Louise meerdere laagjes in haar nieuwe relatie met eten aan je zien. Luister naar de Etenslessen van Louise en ga voor de volledige omschrijving naar https://etenslessen.com/ik-kon-slecht-tegen-kritiek/

An ode to the Weight Watchers crisped rice bars, and other things (we swear this episode is not about weight loss!) Beatrice moved house, Rosemary is grieving, and Beatrice can't take a compliment (unless it's about her looks) – but she loves bananas now, so that's exciting.Though we've been away from the main feed, there have been weekly episodes going up on our Patreon! Catch up on those here: patreon.com/notwithoutmysister – you'll get a bonus episode each and every week, ad-free regular episodes AND access to our exclusive close friends feed on Instagram.And if you have questions, email us! notwithoutmysis@gmail.com. While you're at it, leave us a five-star review! We love those. DM us on Instagram @notwithoutmysister. Hosted on Acast. See acast.com/privacy for more information.

Tiffany Stevenson, former Chief People Officer at WeightWatchers and Patreon, joined us on The Modern People Leader. We talked about this being the CHROs toughest chapter yet, how AI is reshaping HR, and what HR brings to the boardroom.---- Sponsor Links:

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If you've ever felt trapped in an endless cycle of dieting, food rules, and self-criticism, this week's episode is for you. I sat down with Andrea, a graduate of the Shift Weight Mastery Process, who has not only reached her ideal weight but has maintained it for four years. But the most powerful part of her story isn't the number on the scale—it's the freedom she discovered along the way. Andrea's journey began when she was just 13, sitting in Weight Watchers meetings with her mom. For decades, her thoughts about eating and weight consumed far too much of her mental space. But everything shifted when she discovered a new way forward through the Shift Process and hypnosis. Now, Andrea describes the best part of her transformation not as being lighter, but as finally being free. This conversation is filled with hope and possibility—and I can't wait for you to hear it. Come on in! Join the Live Fall 2025 Shift Weight Mastery Process  Break free from the dieting rollercoaster and step into lasting freedom—our next 30-Day Shift begins soon. Don't miss your chance to shift beyond the struggle! ENROLLING NOW! LEARN MORE HERE!   In This Episode, You'll Also Learn… How Andrea released the constant fight with food. The changes Andrea experienced with her relationship with herself. How Andrea stepped into a life of lasting freedom.   Links Mentioned in the Episode: Join my FREE Online Masterclass:  BREAKING FREE: Mastering Your Mindset for Lasting Weight Release Join my FREE Masterclass:  "How to Stop the "Start Over Tomorrow" Weight Struggle Cycle and Begin Releasing Weight for Good." Sign up for the FREE HYPNOSIS DOWNLOAD : Shift Out of Sugar Cravings My book,  From Fat to Thin Thinking: Unlock Your Mind for Permanent Weight Loss (Includes a 30-day hypnosis process.) What would you love to hear about on the podcast?  Click here and let me know Subscribe to the email list so that you never miss an episode! Get more thin thinking tools and strategies

Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________Join us as we chat with Dr. Spencer Nadolsky, founder of Sequence (now part of Weight Watchers), about the real-world journey of living with GLP-1 medications like Wegovy and Ozempic. We dive into the stages of this journey—why weight regain can happen, how to navigate plateaus, and how to rethink exercise and food tracking without the guilt. Dr. Spencer breaks down why obesity is truly a chronic condition and offers down-to-earth advice on managing each phase. It's all about understanding the path, avoiding common pitfalls, and feeling empowered on your GLP-1 journey_______________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks:   / @theplussidez______________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide  #GLP1 #Obesity #zepbound #wegovy Send us Fan Mail! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

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Today's episode was inspired by a message from a listener who's done it all — Weight Watchers, lap band surgery, Ozempic — and still feels like lasting change is slipping through her fingers. If you've ever found yourself wondering, “Will I ever get there?” — this one is for you. We're unpacking: Why your past does not get to define your future How the “just eat less” mindset is sabotaging real progress Why chasing “normal” eating might be the wrong goal What to do when your tools (like Ozempic) feel like they're slipping away If you're feeling stuck or scared — or if you've tried everything and still feel lost — you're not alone. And there's a way forward.

I'm Anna, 41 years old, and I live on a small lifestyle property in Ashburton, New Zealand, with my husband Russ and three young children. I'm a part-time primary school teacher and stay-at-home Mum. I grew up in an ‘average' Kiwi home in the 80s/90s; very few takeaways and ultra-processed foods, but delicious home-cooked meals and a really active lifestyle, playing a lot of sport. I developed early and had a lean, athletic build. I was diagnosed with PCOS at 14 years old, and later with insulin resistance and hypothyroidism. Playing a lot of sport kept my weight in check, but I always felt bigger than my peers. The freedom to eat what I wanted, partying at university and decreased physical activity after moving out of home saw my weight balloon. I've done Weight Watchers multiple times over the years and could lose a lot of weight since I'm a rule follower and very good at keeping to a diet! But Icould never get to that point of maintenance. Returning to NZ after living overseas, I met Russ, and started doing CrossFit in 2014 and seeing a nutritionist. I focused on eating nutrient-dense ‘clean' foods and lost about 20kg. In 2017, Russ and I married, and I was the smallest I'd been in a long time. A year later, we had our son, and 21 months later, our middle daughter. I sadly miscarried our 3rd baby and then had our youngest daughter in 2022. I developed gestational diabetes early on in my last pregnancy and was injecting insulin. This, coupled with a family history of diabetes on both sides of my family, meant I was on track to develop diabetes in the near future. Being pregnant 4 times in 5 years and looking after a young family meant my health took a back seat, and I continued putting on weight. I've always enjoyed cooking healthy meals for my family and kept working out, but was fighting a losing battle. I was resigned to the fact I would be plus size for the rest of my life, and was trying to be ok with that, I couldn't see any other way.On 15 July 2024, I started IF and haven't looked back, losing over 35kg in just over a year and am now heading towards the land of maintenance.  To join the Patreon Community. Please go to www.patreon.com/thefastinghighway or visit the website www.thefastinghighway.com for more information.NEW-Graeme's Breaking Free From Sugar Club is an added Benefit for Patreon Members with two hours of group support a month Via Zoom to help you break free from Sugar. This is in addition to four weekly Zoom Support meetings held each month at convenient times worldwide.To book a one-on-one support session with GraemePlease go to the website, click " get help" and " get coaching " to book a time. www.thefastinghighway.comDisclaimerThe views expressed in this podcast are those of the host and guest only and should not be taken as medical advice.

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In today's episode, Coach Carmen Hayward joins us! She's a nutrition coach, personal trainer, and proud menopausal woman, who shares her story of breaking free from decades of dieting and finally creating lasting change. From her first Weight Watchers diet at age 10 to owning a salon for nearly 20 years before switching careers, Carmen's journey is all about reclaiming and embracing food freedom through education and self-trust.We dive into why tracking your food isn't automatically disordered - it's actually the exact opposite. Carmen opens up about the myths she used to believe, the guilt she shed around eating carbs, and the common roadblocks holding many of you back. We share personal stories and practical strategies to help you keep it simple without sacrificing results. As Carmen says, not every meal needs to be a masterpiece… just a balanced plate that supports your goals.If you've ever felt like you were doing everything “right” and still not getting anywhere, this one's for you. It's raw, real, and deeply empowering.“There's no rules anymore. There's no scarcity. I look at food for what it is.”- Carmen Hayward“Not every meal needs to be a party. Just relax, eat the basics, and learn the skill.”- Carmen HaywardThis week on Here's the Deal: Fitness, Nutrition and Mindset for People Who Don't Want Life to Suck:How dieting from childhood shaped Carmen's early beliefs about foodThe hormonal “fix” that promised magic, and what actually worked insteadWhy tracking food gave her freedom, not obsessionSimple but critical food tracking mistakes so many people makeHow front-loading calories can reduce cravings and food noiseHow to make progress without overhauling your whole life overnightThe difference between “being bored” and resisting changeConnect with Carmen Hayward:Coach Carmen Hayward on InstagramCoach Carmen Hayward WebsiteThanks for tuning in to this week's episode of Here's the Deal: Fitness, Nutrition, and Mindset for People Who Don't Want Life to Suck, where we challenge the common understanding of what it means and what it takes to be fit and healthy! If you enjoyed this episode, don't forget to subscribe and leave a review wherever you listen to your favorite podcasts.Apple Podcasts | SpotifyBe sure to share your favorite episodes on social media and tag us!Join Iris Deadlifts on Instagram, Meri on Instagram, and Amy Rudolph on Instagram.

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Ozempic, a medication originally designed to treat type two diabetes, remains at the center of public fascination and debate due to its widespread use for weight loss. In just the last week, new research and celebrity commentary have deepened the conversation about both the benefits and potential drawbacks of this so-called game-changing drug. A study published by University of Utah Health early this week explored how Ozempic-induced weight loss affects a person's body composition. According to the study, while individuals can lose a significant portion of their overall weight on Ozempic, the reduction in muscle mass may not be as severe as previously thought. Most of the decrease in lean mass in test subjects was traced to non-muscle tissues, particularly the liver, which actually shrank by about half its original size in the animal model. The loss of liver mass may be a healthy component of weight loss, potentially reducing the risk of conditions like fatty liver disease. However, the researchers also observed that some skeletal muscles experienced as much as a six percent decrease in size and, most notably, these muscles could become weaker even if their actual volume did not change much. This raises pressing questions about how using Ozempic for significant weight loss could impact strength and mobility. The senior author of the study, Katsu Funai, highlighted the urgent need for robust human-based research to clarify the actual risk and benefit profile of Ozempic among real-world users, especially as its popularity continues to spread.Media coverage over the past few days has turned a spotlight on “Ozempic feet,” a term being used to describe visible changes to the feet resulting from rapid weight loss on the medication. According to experts quoted in a recent AOL report, several celebrities, including Oprah Winfrey and Sharon Osbourne, have reportedly experienced such side effects. As fat and even some muscle mass are shed, the skin on the feet can become saggy and wrinkled and the fit of shoes is often altered, sometimes leading to pain or discomfort. Though some of these changes are a natural consequence of losing substantial weight, experts caution that adjustments, including choosing new footwear or orthotic inserts, may be necessary for comfort and stability.The conversation took a more personal and reflective turn this week as Oprah Winfrey publicly discussed her own history with weight loss and the use of Ozempic. During a live WeightWatchers event, Oprah issued a heartfelt apology for having sparked unhealthy diet culture over the years through her previous messaging on her talk show and in her magazines. This apology comes after she acknowledged earlier this year that she herself lost forty pounds using a weight-loss medication understood to be Ozempic, despite having previously referred to the use of such drugs as “the easy way out.” Her frank disclosure adds a human dimension to the ongoing debate, underscoring the complexity of weight, self-image, and the tools available for managing health.Despite the buzz, it is important for listeners to know that not all effects of Ozempic are positive or enduring. Semaglutide, the main ingredient in Ozempic, has been linked in recent studies to significant muscle loss, particularly in women and older adults. Research published this week warns that when people stop taking Ozempic or similar GLP-1 receptor agonist drugs, they frequently experience a rebound effect, regaining a substantial portion of the weight lost during treatment. The extent of this weight regain varies but tends to occur consistently within weeks of discontinuation. Experts say that the magnitude of this rebound likely depends on the drug and the user's commitment to lifestyle changes during and after medication.As pharmaceutical companies race to develop new and potentially better alternatives, Eli Lilly recently unveiled that its oral weight-loss drug, orforglipron, could achieve double-digit percent reductions in body weight and offer a pill-based alternative to injectables like Ozempic. However, as with all medications, these advancements will need rigorous study to understand their long-term impact on health, including muscle and organ integrity.Thanks for listening, please subscribe, and remember—this episode was brought to you by Quiet Please podcast networks. For more content like this, please go to Quiet Please dot Ai. Be sure to come back next week for more.Some great Deals https://amzn.to/49SJ3QsFor more check out http://www.quietplease.ai

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Courtney shares how she struggled with weight and dieting from a young age, cycling through programs like Weight Watchers, paleo, and keto before finally finding lasting results! BeastMode Soap- Grab yours at https://www.beastmodesoap.com/s/c13439 Use Code HOMESTEAD10 for 10% off. Or buy on Amazon, here: https://www.amazon.com/Beast-Mode-Soap-Men-Handcrafted/dp/B0DXVP9NZ4?maas=maas_adg_C5518358BC39FAE905BC15F3BF8590E8_afap_abs&ref_=aa_maas&tag=maas

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Bret Taylor's legendary career includes being CTO of Meta, co-CEO of Salesforce, chairman of the board at OpenAI (yes, during that drama), co-creating both Google Maps and the Like button, and founding three companies. Today he's the founder and CEO of Sierra, an AI agent company transforming customer service. He's one of the few people I've met who's been wildly successful at every level—from engineer to C-suite executive to founder—and across almost every discipline, including PM, engineer, CTO, COO, CPO, CEO, and board member.In this conversation, you'll learn:1. The brutal product review that nearly ended his Google career—and how that failure led to creating Google Maps2. The question Sheryl Sandberg taught him to ask every morning (“What's the most impactful thing I can do today?”) that transformed how he approached every role3. The three AI market segments that matter4. Why AI agents will replace SaaS products5. His framework for knowing whose advice to actually listen to—and how that came in handy during the OpenAI board drama6. The counterintuitive go-to-market strategy most AI startups get wrong7. Sierra's outcome-based pricing model that's transforming how enterprise software is sold (and why every SaaS company should adopt it)8. What he's teaching his kids about AI that every parent should know—Brought to you by:CodeRabbit—Cut code review time and bugs in half. Instantly: https://coderabbit.link/lennyBasecamp—The famously straightforward project management system from 37signals: https://www.basecamp.com/lennyVanta—Automate compliance. Simplify security: https://vanta.com/lenny—Where to find Bret Taylor:• X: https://x.com/btaylor• LinkedIn: https://www.linkedin.com/in/brettaylor/—Where to find Lenny:• Newsletter: https://www.lennysnewsletter.com• X: https://twitter.com/lennysan• LinkedIn: https://www.linkedin.com/in/lennyrachitsky/—In this episode, we cover:(00:00) Introduction to Bret Taylor(04:10) Bret's early career and first major mistake(08:24) The birth of Google Maps(11:57) Lessons from FriendFeed and the importance of honest feedback(31:30) The future of coding and AI's role(45:26) Preparing the next generation for an AI-driven world(48:46) AI in education(52:05) Business strategies in the AI market(01:04:38) Outcome-based pricing in AI(01:09:15) Productivity gains and AI(01:17:35) Go-to-market strategies for AI products(01:21:49) Lightning round and final thoughts—Referenced:• Marissa Mayer on LinkedIn: https://www.linkedin.com/in/marissamayer/• “Lazy Sunday”—SNL: https://www.youtube.com/watch?v=sRhTeaa_B98• Quip: https://quip.com/• Sierra: https://sierra.ai/• FriendFeed: https://en.wikipedia.org/wiki/FriendFeed• Sheryl Sandberg on LinkedIn: https://www.linkedin.com/in/sheryl-sandberg-5126652/• Jim Norris on LinkedIn: https://www.linkedin.com/in/halfspin/• Paul Buchheit on X: https://x.com/paultoo• Sanjeev Singh on LinkedIn: https://www.linkedin.com/in/sanjeev-singh-20a1b72/• Barack Obama: https://www.obamalibrary.gov/obamas/president-barack-obama• Oprah Winfrey: https://en.wikipedia.org/wiki/Oprah_Winfrey• Ashton Kutcher: https://en.wikipedia.org/wiki/Ashton_Kutcher• PayPal Mafia: https://en.wikipedia.org/wiki/PayPal_Mafia• Sam Altman on X: https://x.com/sama• Warren Buffett on X: https://x.com/warrenbuffett• Unix: https://en.wikipedia.org/wiki/Unix• Fortran: https://en.wikipedia.org/wiki/Fortran• C: https://en.wikipedia.org/wiki/C_(programming_language)• Python: https://www.python.org/• Perl: https://www.perl.org/• Rust: https://www.rust-lang.org/• Eleven Labs: https://elevenlabs.io/• The exact AI playbook (using MCPs, custom GPTs, Granola) that saved ElevenLabs $100k+ and helps them ship daily | Luke Harries (Head of Growth): https://www.lennysnewsletter.com/p/the-ai-marketing-stack• Confluent: https://www.confluent.io/• Databricks: https://www.databricks.com/• Snowflake: https://www.snowflake.com• Harvey: https://www.harvey.ai/• Behind the founder: Marc Benioff: https://www.lennysnewsletter.com/p/behind-the-founder-marc-benioff• Larry Summers's website: https://larrysummers.com/• AutoCAD: https://www.autodesk.com/products/autocad/overview• Revit: https://www.autodesk.com/products/revit/• The art and science of pricing | Madhavan Ramanujam (Monetizing Innovation, Simon-Kucher): https://www.amazon.com/Monetizing-Innovation-Companies-Design-Product/dp/1119240867• Pricing your AI product: Lessons from 400+ companies and 50 unicorns | Madhavan Ramanujam: https://lenny.substack.com/p/pricing-and-scaling-your-ai-product-madhavan-ramanujam• Cursor: https://cursor.com/• CodeX: https://openai.com/codex/• Claude Code: https://www.anthropic.com/claude-code• The rise of Cursor: The $300M ARR AI tool that engineers can't stop using | Michael Truell (co-founder and CEO): https://www.lennysnewsletter.com/p/the-rise-of-cursor-michael-truell• DirecTV: https://www.directv.com/• SiriusXM: https://www.siriusxm.com/• Wayfair: https://www.wayfair.com/• Akai: https://www.akaipro.com/• Chubbies Shorts: https://www.chubbiesshorts.com/• Weight Watchers: https://www.weightwatchers.com/• CLEAR: https://www.clearme.com/• Stripe: https://stripe.com/• Building product at Stripe: craft, metrics, and customer obsession | Jeff Weinstein (Product lead): https://www.lennysnewsletter.com/p/building-product-at-stripe-jeff-weinstein• Twilio: https://www.twilio.com/• ServiceNow: https://www.servicenow.com/• Adobe: https://www.adobe.com/• Jobs to be done: https://jobs-to-be-done.com/jobs-to-be-done-a-framework-for-customer-needs-c883cbf61c90• The ultimate guide to JTBD | Bob Moesta (co-creator of the framework): https://www.lennysnewsletter.com/p/the-ultimate-guide-to-jtbd-bob-moesta• Inception: https://www.imdb.com/title/tt1375666/• Alan Kay's quote: https://www.brainyquote.com/quotes/alan_kay_100831• Jobs at Sierra: https://sierra.ai/careers—Recommended books:• Monetizing Innovation: How Smart Companies Design the Product Around the Price: https://www.amazon.com/Monetizing-Innovation-Companies-Design-Product/dp/1119240867• Competing Against Luck: The Story of Innovation and Customer Choice: https://www.amazon.com/Competing-Against-Luck-Innovation-Customer/dp/0062435612• Endurance: Shackleton's Incredible Voyage: https://www.amazon.com/Endurance-Shackletons-Incredible-Alfred-Lansing/dp/0465062881—Production and marketing by https://penname.co/. For inquiries about sponsoring the podcast, email podcast@lennyrachitsky.com.Lenny may be an investor in the companies discussed. To hear more, visit www.lennysnewsletter.com

Michelle Mendoza is the CEO of Hydration Room where she oversees 35+ IV and injection therapy clinics in Southern California with the goal to provide effective therapies to help patients optimize their health. Before joining Hydration Room, Michelle was most recently VP of Stores for UBreakIFix by Asurion, a network of 700 stores focused on technology repair. Michelle spent 16 years leading operations at Weight Watchers, where she learned that being part of a wellness organization grounded in purpose, full of passion, and powered by incredible people made her feel whole.A little about Michelle personally—I'm a Southern California native and currently reside in Huntington Beach with her husband, a radiologist, and two children. She loves to travel (anywhere and everywhere), enjoy sports (go Lakers and Dodgers), and runs to help offset some of the joys of being a foodie.Find out more about the Hydration Room at https://hydrationroom.com/Connect with Michelle Mendoza on LinkedIn

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In today's episode, Dal Sekhon joins us to unpack the decades-long journey she's taken from yo-yo dieting and extreme restriction to sustainable fat loss, cultural food freedom, strength training, and self-trust. Dal shares how losing 120 pounds was just one part of the transformation, and how much more meaningful the internal shifts were.A major shift came when she gave herself permission to include her cultural Indian food in a way that supported both satisfaction and her goals. In this episode, she opens up about how she let go of timelines, made peace with food, and redefined success far beyond the number on the scale. We dive into the mindset work, the cultural expectations, the diet myths she had to unlearn, and how she finally reclaimed her own voice and agency in the process.We talk about the guilt, the pressure, the milestones missed due to obsession with the scale, and how she's redefined what success actually looks like.“So many of my memories aren't of the event… I just remember the number on the scale. That's not how life should be.”- Dal Sekhon“Work within the parameters of your life.”- Dal SekhonThis week on Here's the Deal: Fitness, Nutrition and Mindset for People Who Don't Want Life to Suck:How Dal transitioned from Weight Watchers and extreme restriction to a more sustainable, nutrient-rich way of eatingWhy “satisfaction is a strategy” became a game-changing mindset shift—and what that looks like in daily lifeThe meaning behind the mantra: “Work within the parameters of your life”The emotional and physical costs of following diet rules that ignore cultural food preferences and personal satisfactionHow Dal dealt with intense cultural pressure around body image, food, and the infamous “what will people think?”Why true behavior change means letting go of timelines and learning how to be patient with yourselfHow learning to say “no” at family gatherings was actually a form of deep self-respect and progressThe real power of doing it for you—not your kids, not the scale, not external validationConnect with Dal Sekhon, Nutrition Coaching by Dal:Nutrition Coaching by Dal on InstagramThanks for tuning in to this week's episode of Here's the Deal: Fitness, Nutrition, and Mindset for People Who Don't Want Life to Suck, where we challenge the common understanding of what it means and what it takes to be fit and healthy! If you enjoyed this episode, don't forget to subscribe and leave a review wherever you listen to your favorite podcasts.Apple Podcasts | SpotifyBe sure to share your favorite episodes on social media and tag us!Join Iris Deadlifts on Instagram, Meri on Instagram, and Amy Rudolph on Instagram.

Hello. I am Larry Zydek, and I recently celebrated my 70th birthday.  For most of those 70 years, I have had a weight problem.  When I was a child, I was overweight (fat) to the point that on special occasions, my mother had to have suits custom-made.  What an embarrassment.  Husky was the word for fat clothes, as most people know.  When I turned 11, a doctor prescribed what I think was an amphetamine.  I, too, for a short period, along with some diet modification, lost weight and kept it off reasonably well until my mid-twenties.  Then, marriage, children, and work, without vigilance over food and drink, resulted in weight gain.  Each time I peaked I tried to lose the weight.  I tried Weight Watchers, Atkins, low-fat, low-carb, and low-calorie diets, as well as those by Dean Ornish and Michael Thurmond, among others.  Each of them worked and then did not work.  I supplemented my exercise routine with activities such as aerobics, weightlifting, stair climbing, walking, and biking.  Exercise, while beneficial for your health, does not significantly contribute to weight loss or weight control.  In my mid-forties, I developed a thyroid condition called Hashimoto's disease.   It is an autoimmune disease that, if uncontrolled, can kill you, and I was close to that at the time.  It is easily controlled via hormone replacement, but I blamed it for my inability to lose weight year after year.  My lifelong struggle to lose and maintain weight and to be healthier was finally resolved through fasting.  I always tried to be health-conscious as I read about diets, food preparation, and practised healthful routines, but I had bad eating and drinking habits I developed through life.  While I tried fasting in the past, it was not the CleanFast, and it was not a daily routine.  I can say that now I practice a daily 22-hour fast with a 2-hour eating window, which I modify as necessary on special days or occasions.  I still have the thyroid issue, but have currently lost 70 pounds on IF since October 1, 2024.  It is a testament to the process, regardless of the particular disease.  My blood work results are all excellent, and my physical endurance has shown significant improvement.  I am not sure if my story will help anyone, but I feel that sharing it may encourage someone on the fence or feeling apprehensive about fasting, or give some encouragement to someone having a difficult time.  To join the Patreon Community. Please go to www.patreon.com/thefastinghighway or visit the website www.thefastinghighway.com for more information.NEW-Graemes Breaking Free From Sugar Club is an added Benefit for Patreon Members with two hours of group support a month Via Zoom to help you break free from Sugar. This is in addition to four weekly Zoom Support meetings held each month at convenient times worldwide.To book a one-on-one support session with GraemePlease go to the website, click " get help" and " get coaching " to book a time. www.thefastinghighway.comDisclaimerThe views expressed in this podcast are those of the host and guest only and should not be taken as medical advice.

In this episode of Intermittent Fasting Stories, Gin talks to Alyssa Welling from West Des Moines, IA.Gin has a new YouTube Channel! Visit https://www.youtube.com/channel/UC_frGNiTEoJ88rZOwvuG2CA and subscribe today so you never miss an intermittent fasting tip, a support session, or an interview with a past IF Stories guest or expert.Are you ready to take your intermittent fasting lifestyle to the next level? There's nothing better than community to help with that. In the Delay, Don't Deny community we all embrace the clean fast, and there's just the right support for you as you live your intermittent fasting lifestyle. You can connect directly with Gin in the Ask Gin group, and she will answer all of your questions personally. If you're new to intermittent fasting or recommitting to the IF lifestyle, join the 28-Day FAST Start group. After your fast start, join us for support in The 1st Year group. Need tips for long term maintenance? We have a place for that! There are many more useful spaces beyond these, and you can interact in as many as you like. Visit ginstephens.com/community to join us. An annual membership costs just over a dollar a week when you do the math. If you aren't ready to fully commit for a year, join for a month and you can cancel at any time. If you know you'll want to stay forever, we also have a lifetime membership option available. IF is free. You don't need to join our community to fast. But if you're looking for support from a community of like-minded IFers, we are here for you at ginstephens.com/community. Alyssa is an administrative assistant for the parks and recreation department. Alyssa explains how she initially dismissed IF as “unhealthy” when someone first mentioned it to her, but grew curious after plateauing on Weight Watchers following two close pregnancies. She recounts how, beginning in early 2020, she dove into fasting podcasts and adopted a gentle 16:8 approach, gradually shortening her eating window as her comfort and understanding grew. Alyssa describes how immersing herself in fasting resources helped her unlearn pervasive diet culture messages like the need for constant meals and snacks.The conversation delves into Alyssa's challenges and milestones, from her significant weight fluctuations due to multiple pregnancies and postpartum experiences, to the setbacks she faced after a bout of Covid that caused her to regain some of the weight she had lost. Then, Alyssa became pregnant with her third child, which meant she needed to take a break from IF. After her third baby was weaned, Alyssa went back to IF, but she didn't see the weight loss she was hoping for. Despite that, she never abandoned IF, citing the mental clarity and stress reduction it provided as reasons to stick with the lifestyle regardless of the scale.A pivotal point in Alyssa's journey came when she confronted the reality that her eating habits—particularly mindless binging and snacking during her eating window—were undermining her progress. Diagnosed with ADHD and binge eating disorder, she used calorie tracking for awareness and shifted her focus to intentional, satisfying meals, and avoided grazing and finishing her children's leftovers. Alyssa added regular, enjoyable treadmill walks to her routine and cut out alcohol, which improved her food choices and boosted her well-being. These changes, paired with intermittent fasting, helped her shed over 100 pounds, reaching a weight lower than she dreamt possible, and transforming both her confidence and quality of life.Alyssa wraps up by offering heartfelt advice for those starting out with intermittent fasting: don't expect drastic changes overnight and avoid focusing on a specific finish line. She emphasizes that lasting success comes from treating IF as a sustainable lifestyle, allowing ample time to adapt, maintaining a clean fast, making foods work for your body, and not being afraid to make adjustments if progress slows. Alyssa also encourages listeners to be open about fasting without shame and to remember that growing bodies—like those of children—need to eat differently. Ultimately, she underscores that giving yourself the grace to adjust and the patience to persevere are the keys to enjoying the many benefits IF has to offer.Get Gin's books at: https://www.ginstephens.com/get-the-books.html. Good news! The second edition of Delay, Don't Deny is now available in ebook, paperback, hardback, and audiobook. This is the book that you'll want to start with or share with others, as it is a simple introduction to IF. It's been updated to include the clean fast, an easier to understand and more thorough description of ADF and all of your ADF options, and an all new success stories section. When shopping, make sure to get the second edition, which has a 2024 publication date. The audiobook for the second edition is available now! Join Gin's community! Go to: ginstephens.com/communityDo you enjoy Intermittent Fasting Stories? You'll probably also like Gin's other podcast with cohost Sheri Bullock: Fast. Feast. Repeat. Intermittent Fasting for Life. Find it wherever you listen to podcasts. Share your intermittent fasting stories with Gin: gin@intermittentfastingstories.comVisit Gin's website at: ginstephens.com Check out Gin's Favorite Things at http://www.ginstephens.com/gins-favorite-things.htmlSubscribe to Gin's YouTube Channel! https://www.youtube.com/channel/UC_frGNiTEoJ88rZOwvuG2CASee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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I'm a wife of 49 years, mother of two adult children, and Grammy to two wonderful girls.  I've worked for my company for 45 years and plan to retire within the next two years.  I love to walk, hike, travel, read and be as active and healthy as possible. I never had to worry about my weight until my early 30s.  I was the skinny kid.  My dad always told me I had toothpick legs. I could eat anything and everything without gaining weight.  When I got married at the age of 22, I weighed 122 pounds, which was the highest weight I'd ever achieved.  When I got pregnant with my daughter eight years later, I weighed 127 lbs.  I gained 22 lbs. during my pregnancy and lost it in a short amount of time.  As I entered my 30s, weight suddenly became an issue, and within about five years, I'd gained up to 160 pounds.  I joined Weight Watchers at work group and got down to 125 lbs., and looked gaunt and unhealthy.  But as is often the case, WW was not sustainable.  And I got back up to where I was when I originally joined WW.I then tried so many other "diets" and landed around 140 lbs.  In 2021, I had a total knee replacement and gained 15 lbs. due to inactivity and comfort eating.  I tried WW again, lost 5 lbs. and then the scale wouldn't budge any further.  My daughter had suggested IF, but the word "fasting" was frightening to me.  Finally, I was so desperate that I said I'd give it a try.  January 26, 2022, was the day I started IF, and I will never live my life any differently.  I lost the other 10 lbs. plus another 15 and have settled into an IF lifestyle.To join the Patreon Community. Please go to www.patreon.com/thefastinghighway or visit the website www.thefastinghighway.com for more information.NEW-Graemes Breaking Free From Sugar Club is an added Benefit for Patreon Members with two hours of group support a month Via Zoom to help you break free from Sugar. This is in addition to four weekly Zoom Support meetings held each month at convenient times around the world.To book a one-on-one support session with GraemePlease go to the website, click " get help" and " get coaching " to book a time. www.thefastinghighway.comDisclaimerThe views expressed in this podcast are those of the host and guest only and should not be taken as medical advice.

Bobby has an eating challenge that he proposes to the show. If someone can eat 70 Hot Dogs in 24 hours they will win $500 bucks. We break down the math, science and see if someone will take him up on the offer for all of our entertainment. In the Anonymous Inbox, Bobby helps a listener who needs advice on what to get his girlfriend of 6 months for her birthday when she says 'anything is fine'. We talked about the Bride who put ‘plus-size’ wedding guests at the ‘Weight Watchers’ table — and claimed it was a ‘body positive’ thing. Bobby helps a caller with a question about cheating and when it's right or wrong. Lunchbox also expresses a desire to get revenge on his wife for cheating on him.See omnystudio.com/listener for privacy information.

All links and images can be found on CISO Series. This week's episode is hosted by me, David Spark, producer of CISO Series and Edward Contreras, senior evp and CISO, Frost Bank. Joining us is Anthony Candeias, CISO, Weight Watchers. In this episode: AI agents require structured supervision, not autonomy Hiring for potential over credentials in cybersecurity AppSec training effectiveness depends on organizational relevance AI oversight requires purpose-built models, not general solutions A huge thanks to our sponsor, Vanta Vanta's Trust Management Platform helps 10k+ companies—like Atlassian, Quora, and Chili Piper—start and scale their security programs and build trust with buyers. Vanta saves security teams time and improves program visibility by automating 35+ compliance frameworks, such as SOC 2 and ISO 27001, and GRC workflows, like risk management. Get started at Vanta.com/CISO

Cindy's journey started at 444 pounds — carrying not just the weight of her body, but the emotional burden of childhood trauma, constant bullying, and a lifetime of failed diets. She had tried it all: Keto, Paleo, Weight Watchers, even running in place at 12 years old in a plastic sauna suit. Nothing worked — until she was gifted a Trim Healthy Mama book and found Coach Amy. That was the moment things started to change. This time, Cindy didn't just diet. She fueled her body with purpose. She gave herself grace. She started slow, stayed consistent, and found support through the THM community and trauma therapy. The result? Over 100 pounds lost (and counting) — and a woman who's finally learning to love herself from the inside out.

Has the weigh-in woman at Weight Watchers shaped your concept of God? Today's episode was inspired when Heather heard a story of a woman whose body image issues and eating disorders could be traced back to the ever-present mental image of the weigh- in person at Weight Watchers. That woman either smiled or frowned, depending on what kind of week the person stepping on the scale had. But, have we twisted this kind of definition of success or failure, sin or holiness on to our infinite God? Is God pleased when we lose weight? Or, is that a concept that doesn't really connect with what we know of our all glorious heavenly father? This episode will make you think and may challenge you to re-evaluate who you believe God is and what you believe about him. Mentioned in today's show: https://omny.fm/shows/compared-to-who/live-podcast-q-a-using-the-lords-name-to-sell-weig https://omny.fm/shows/compared-to-who/have-we-christianized-disordered-eating-featuring Amy Carlson on Self Control (Part 1): https://omny.fm/shows/compared-to-who/is-self-control-really-the-solution-to-our-food-is Self Control (Part 2): https://omny.fm/shows/compared-to-who/do-i-need-more-self-control-to-stop-eating-feat-am Learn more about Compared to Who? by visiting: Https://www.improvebodyimage.com The 40-Day Body Image Workbook: https://www.improvebodyimage.com/40-Day-Body-Image-Workbook-Christian The 40 Day Journey (begins in September): https://www.improvebodyimage.com/40-day-challenge Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

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In this episode of Intermittent Fasting Stories, Gin talks to Judy Cronander from Macomb, MI.Gin has a new YouTube Channel! Visit https://www.youtube.com/channel/UC_frGNiTEoJ88rZOwvuG2CA and subscribe today so you never miss an intermittent fasting tip, a community coaching session, or an interview with a past IF Stories guest or expert.Are you ready to take your intermittent fasting lifestyle to the next level? There's nothing better than community to help with that. In the Delay, Don't Deny community we all embrace the clean fast, and there's just the right support for you as you live your intermittent fasting lifestyle. You can connect directly with Gin in the Ask Gin group, and she will answer all of your questions personally. If you're new to intermittent fasting or recommitting to the IF lifestyle, join the 28-Day FAST Start group. After your fast start, join us for support in The 1st Year group. Need tips for long term maintenance? We have a place for that! There are many more useful spaces beyond these, and you can interact in as many as you like. Visit ginstephens.com/community to join us. An annual membership costs just over a dollar a week when you do the math. If you aren't ready to fully commit for a year, join for a month and you can cancel at any time. If you know you'll want to stay forever, we also have a lifetime membership option available. IF is free. You don't need to join our community to fast. But if you're looking for support from a community of like-minded IFers, we are here for you at ginstephens.com/community. Judy is retired, and she ran accounting departments for most of her career. Judy shares how a health scare in August of 2020 led her to discover intermittent fasting. After a hospitalization, Judy realized that many of her health issues were linked to her weight, prompting her to start intermittent fasting as a lifestyle change rather than just another diet. Initially skeptical about another dieting attempt, she soon found herself embracing intermittent fasting as a lifestyle.Judy's journey with intermittent fasting began with rapid success—she lost 39 pounds in just four months, ultimately shedding 90 pounds in her first year. Her second year of fasting involved significant body recomposition, with her size changes indicating fat loss even when the scale didn't go down. Judy details her struggles with various diets over the years, including Weight Watchers, where she initially found success but eventually regained the weight. This time, intermittent fasting offered a sustainable solution.Throughout her fasting journey, Judy has experienced numerous health benefits, including improved mobility, reduced joint pain, and significant reductions in markers like triglycerides, A1C, and fasting glucose levels. These health improvements, alongside the consistent support from her husband, affirm the effectiveness of intermittent fasting. Judy also speaks candidly about overcoming challenges, such as weight fluctuations after trips and the need to find her fasting "mojo" again with Gin's 28-day fast start program.For those starting intermittent fasting, Judy advises patience and emphasizes that it is a lifestyle change rather than a diet. She notes the importance of setting behavioral goals rather than focusing solely on the scale. Recognizing and avoiding foods that may hinder progress, like sugary or heavily processed items, and celebrating non-scale victories are key to long-term success. Judy's story exemplifies the transformative power of intermittent fasting, demonstrating that it's never too late to start a journey toward better health.Get Gin's books at: https://www.ginstephens.com/get-the-books.html. Good news! The second edition of Delay, Don't Deny is now available in ebook, paperback, hardback, and audiobook. This is the book that you'll want to start with or share with others, as it is a simple introduction to IF. It's been updated to include the clean fast, an easier to understand and more thorough description of ADF and all of your ADF options, and an all new success stories section. When shopping, make sure to get the second edition, which has a 2024 publication date. The audiobook for the second edition is available now! Join Gin's community! Go to: ginstephens.com/communityDo you enjoy Intermittent Fasting Stories? You'll probably also like Gin's other podcast with cohost Sheri Bullock: Fast. Feast. Repeat. Intermittent Fasting for Life. Find it wherever you listen to podcasts. Share your intermittent fasting stories with Gin: gin@intermittentfastingstories.comVisit Gin's website at: ginstephens.com Check out Gin's Favorite Things at http://www.ginstephens.com/gins-favorite-things.htmlSubscribe to Gin's YouTube Channel! https://www.youtube.com/channel/UC_frGNiTEoJ88rZOwvuG2CASee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.