Latest / In Moderation / Skylyn's College Fitness Journey: From Fads to Science-Based Success

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Skylyn's College Fitness Journey: From Fads to Science-Based Success · In Moderation

• 0:18
  Speaker 1: or red four listen, rob.
• 0:20
  Speaker 2: I'm trying to start the podcast here, fucking canadian bastard.
• 0:23
  Speaker 2: Oh, I'm sorry.
• 0:24
  Speaker 2: Welcome to the podcast everybody.
• 0:25
  Speaker 2: How much red 40 do you consume in a day?
• 0:28
  Speaker 2: That's the real question.
• 0:29
  Speaker 2: My answer as much as humanly possible.
• 0:33
  Speaker 2: I like to get, and, and you know, blue one and yellow five and all that stuff, but mostly red 40, right like that's.
• 0:39
  Speaker 2: That's green six and purple 40.
• 0:43
  Speaker 1: Wait, I think you're now, you're just making shit up anyway.
• 0:46
  Speaker 2: Purple 39 anyway, we also have another.
• 0:49
  Speaker 2: We have our guest on tonight, someone I'm excited to talk to.
• 0:52
  Speaker 3: Skylin, how you doing hi, I'm doing very well.
• 0:55
  Speaker 3: I'm honestly nervous for this.
• 0:57
  Speaker 3: I appreciate that you guys even considered to have me on.
• 0:59
  Speaker 3: I'm nowhere near as of significance as you two, but thank you so much.
• 1:04
  Speaker 3: I'm very excited for this.
• 1:05
  Speaker 2: I have no significance in anything.
• 1:06
  Speaker 3: Don't worry about it.
• 1:07
  Speaker 2: It's all fine.
• 1:08
  Speaker 2: No one should be worried about coming on this podcast.
• 1:11
  Speaker 2: I brought Skylyn on because I've been watching her content on like TikTok and Instagram and I like it because it's.
• 1:18
  Speaker 2: I feel like it's a good.
• 1:20
  Speaker 2: It's a good idea to bring her on because she does a lot of stuff about being, you know, just younger, because, skylar, you just turned like 18, right Some shit?
• 1:27
  Speaker 2: Yeah, august, right, exactly.
• 1:29
  Speaker 2: So younger, tiktok, the average age is like 12.
• 1:32
  Speaker 2: So I feel like we need to bring on someone who's you know a little bit younger.
• 1:40
  Speaker 2: It's gone up.
• 1:40
  Speaker 2: Yeah, I know, man, I'm telling you, now the tiktok's gone, what's gonna be the new young if tiktok's going away?
• 1:44
  Speaker 2: What's gonna be the new young?
• 1:45
  Speaker 2: Is it just gonna go to instagram, or is there gonna be a new one, you think?
• 1:47
  Speaker 1: where's all the 12 year olds guys kicking off?
• 1:49
  Speaker 2: oh yeah, I created a blue sky just because I was like I don't know what this is.
• 1:53
  Speaker 2: Is it like twitter?
• 1:54
  Speaker 1: it looked like twitter it's twitter by a bunch of ex twitter people that I, I don't know.
• 2:01
  Speaker 1: Musk fired them when he took over or they just left because musk is an idiot.
• 2:06
  Speaker 1: But okay well everyone.
• 2:08
  Speaker 1: It's like a it's like a better twitter oh, better twitter.
• 2:12
  Speaker 2: Well, everybody listening, go follow me on better twitter.
• 2:14
  Speaker 2: It's blue sky.
• 2:16
  Speaker 2: I'm the plant slant.
• 2:16
  Speaker 2: There too created that boom.
• 2:18
  Speaker 2: I was just like why not?
• 2:20
  Speaker 2: I don't even know what I'm doing, but that's goes as usual I just post like stupid stuff on there or I think that's what I'll need.
• 2:27
  Speaker 3: That's where I rant I'll need to go make an account for sure.
• 2:31
  Speaker 3: I've only heard of lemonade.
• 2:33
  Speaker 3: Everyone is never heard of that?
• 2:35
  Speaker 3: I don't know.
• 2:36
  Speaker 3: I think it's just gonna that's not in canada.
• 2:38
  Speaker 1: Of course tiktok doesn't like canada.
• 2:40
  Speaker 1: We kicked them out of the country.
• 2:42
  Speaker 1: Lemonade.
• 2:44
  Speaker 2: Why do we don't Lemonade?
• 2:45
  Speaker 2: Lemonade, that's your line.
• 2:47
  Speaker 1: You're making stuff up.
• 2:48
  Speaker 1: Lemonade is TikTok's new app.
• 2:51
  Speaker 1: It's kind of like a Pinterest Instagram.
• 2:57
  Speaker 2: Okay, but like so, because they're getting banned, they're going to create something different and that's they think that's going to be better.
• 3:03
  Speaker 1: That's pretty much it.
• 3:03
  Speaker 1: They're like OK, you're banning us, We'll just do it again.
• 3:08
  Speaker 2: I know, wow, this solves so many problems, but anywho, yeah, I brought you on just because you know we do have like younger listeners and even for you know, maybe people who are older, who have kids that are around this age or whatever, like just kind of talk about you know, the difficulties of you know being that age and what you do, working with what you have.
• 3:29
  Speaker 2: We always say that right.
• 3:30
  Speaker 2: So for the younger generation, so yes, so, skylar, give us a little backstory.
• 3:34
  Speaker 2: You're in school now, college, whatever.
• 3:38
  Speaker 2: You know what's going on.
• 3:39
  Speaker 3: Yeah.
• 3:39
  Speaker 3: So I just started college.
• 3:41
  Speaker 3: This semester I am pursuing a bachelor's in kinesiology or exercise science.
• 3:46
  Speaker 3: I definitely want to go on to do some sort of allied healthcare situation.
• 3:50
  Speaker 3: I'm not entirely sure what, but I have a ton of interest in health fitness, all that good stuff.
• 3:56
  Speaker 3: I got into the health and fitness space when I was 12.
• 3:59
  Speaker 3: So it's been a while.
• 4:01
  Speaker 3: I went through quite a few phases with, you know, the Alexis Ren, Chloe Ting, Daisy, Keach side to Flav City.
• 4:09
  Speaker 3: So there's a lot to divulge in the health and fitness space on social media, and so I started posting content about a year ago, pretty much just to kind of speak to my past self on things I wish I knew you know, and navigating that space, because there is a lot of unhealthy and obsessive pathways that you can go down and it's really yeah, what got you out of that what you know, because you were going down that like that route, but then, like what kind of you know, redirected you.
• 4:42
  Speaker 3: You know, I think I got to a point where I just took a step back and was like, is this really my life?
• 4:48
  Speaker 3: And I started analyzing the content that I was consuming and realizing that they're really.
• 4:55
  Speaker 3: I've been doing this for so many years.
• 4:57
  Speaker 3: It hasn't got me the results I want, like whatsoever.
• 5:00
  Speaker 3: So then I started researching more into kind of the science-based community.
• 5:06
  Speaker 3: That's how I found like TNF, uh, the plant slant, um, let's see red jurors a lot of those people.
• 5:13
  Speaker 1: I've never heard of them.
• 5:15
  Speaker 2: Yeah.
• 5:16
  Speaker 3: I know he's, but no, I'm just kidding.
• 5:18
  Speaker 3: No and I.
• 5:20
  Speaker 3: It was very refreshing, it was a big.
• 5:21
  Speaker 3: I was like, wow, this is a much I don't know.
• 5:29
  Speaker 3: I just started internalizing it and doing some independent research and really educating myself as best as I can on what actually is considered health and what actually drives hypertrophy, that type of stuff.
• 5:38
  Speaker 2: So Cause, yeah, I've seen you're definitely into like the gym lifting weights, that sort of stuff.
• 5:43
  Speaker 2: So cause, yeah, I've seen you're definitely into like the gym lifting?
• 5:45
  Speaker 3: weights, that sort of stuff.
• 5:46
  Speaker 3: You know Right.
• 5:49
  Speaker 3: Um, so I mean I'm kind of curious what's that?
• 5:50
  Speaker 3: Go ahead?
• 5:51
  Speaker 3: Oh sorry, I was just saying not as much as I used to.
• 5:52
  Speaker 3: I used to be super.
• 5:53
  Speaker 3: Now I'm just three, four days a week, that's all.
• 5:55
  Speaker 2: Oh no, that's so amazing program.
• 5:57
  Speaker 2: Yeah, exactly Three, four days.
• 5:59
  Speaker 2: People think you, you know, when you get into lifting weights, you think you have to go crazy.
• 6:02
  Speaker 2: We've talked about many times, you know, even just a couple of days away.
• 6:06
  Speaker 1: Three, four, that's fantastic.
• 6:07
  Speaker 2: Yeah, that's, you know, this that's awesome.
• 6:09
  Speaker 2: So you know it's what's kind of nice.
• 6:11
  Speaker 2: You get into it no-transcript.
• 6:28
  Speaker 2: So you know, I'm kind of curious, like give us a little bit just like um with your day to day, like how you work in, you know, do your workouts you just kind of work out when you can Do, you have like a certain split you do just like you know.
• 6:42
  Speaker 2: Give me a little bit on that sort of stuff.
• 6:44
  Speaker 3: Yeah for sure.
• 6:45
  Speaker 3: So I would say, okay, sorry.
• 6:48
  Speaker 3: So when school started I really was like I really don't know how I'm going to fit in the gym and this, and that I really I looked at it more of what can I do throughout my day.
• 6:59
  Speaker 3: So I did invest in a walking pad and that was a really great investment, especially as students or whatever, having some sort of stationary cardio equipment where you can just get steps in or, if you have a bike, whatever your preferred cardio is, doing that while you study, while you do some homework.
• 7:16
  Speaker 3: That has been a huge help of just staying active throughout the day.
• 7:19
  Speaker 3: It's not even really cardio, even if it's just a light walk type thing.
• 7:22
  Speaker 3: So I do that throughout the day.
• 7:24
  Speaker 3: I will wake up I don't know 15 minutes earlier than I would like, maybe just to start my day off with some movement.
• 7:30
  Speaker 3: And then currently I am doing a full body split only three lifts a week, and I get those done in under an hour.
• 7:38
  Speaker 3: But I have also done the upper lower four days a week in terms of lifting, that is and I keep it very simple I would say four to six exercises done in less than an hour and then, if I have time.
• 7:52
  Speaker 3: If I don't, I'll do some cardio at the gym, usually the stair master or an incline walk.
• 7:57
  Speaker 3: And yeah, I would say the biggest thing is just finding little ways to add unintentional movement throughout my day.
• 8:04
  Speaker 3: So I drive to my campus at school so unfortunately I can't just walk around campus all the time in between classes, but I do things like parking a little bit further to get some extra steps in between classes.
• 8:16
  Speaker 3: Even if all I have is 10 minutes, I will just go for even a five minute walk and then use the bathroom type thing.
• 8:22
  Speaker 3: So finding just little ways to add into your day, I think, is a huge help yeah, I love your what you said about the, the splits as well, that's, that's great.
• 8:31
  Speaker 2: Where, uh, if you have four days a week up or lower, so you know you do upper body, lower body, you're giving yourself time to rest.
• 8:36
  Speaker 2: Oh, you have three days a week, okay, so I just do a full body.
• 8:39
  Speaker 2: I'll do like Monday rest, tuesday rest.
• 8:41
  Speaker 2: Tuesday go work out, wednesday rest, you know, give your body time to rest in between.
• 8:45
  Speaker 2: And really, yeah, like when you're a student, you know you work with what you have.
• 8:49
  Speaker 2: I love the idea of getting a walking pad.
• 8:50
  Speaker 2: That's, you know, fantastic, I mean.
• 8:52
  Speaker 2: And if you're younger, I'm telling you we've talked about it before the games the games, the VRs.
• 9:05
  Speaker 1: That broke for me my walking pad, the.
• 9:09
  Speaker 1: The engine went out on it and I had a.
• 9:13
  Speaker 1: One of my clients actually sent me a vr headset.
• 9:16
  Speaker 1: Oh really, that's fine.
• 9:18
  Speaker 1: The batteries in the controllers leaked and destroyed one of the controllers.
• 9:25
  Speaker 1: The batteries leaked, so I've got them.
• 9:27
  Speaker 1: I just can't use them.
• 9:29
  Speaker 2: That's what I have this sentence, this sentence though, the batteries leaked Like all the acid came out of the battery.
• 9:35
  Speaker 1: Yeah, interesting, and corroded one of the.
• 9:37
  Speaker 1: I was able to clean up the one controller and it works fine, but the other one had too much corrosion and broke.
• 9:44
  Speaker 3: Okay, my walking squealing.
• 9:46
  Speaker 3: I had a little issue where the belt got caught under the motor.
• 9:49
  Speaker 3: So, yeah, but it still works.
• 9:53
  Speaker 3: I know I shouldn't be using it.
• 9:55
  Speaker 3: It's just the type of thing I really don't want to have to make another payment like that.
• 10:01
  Speaker 2: And that's the thing I really wanted to focus on this episode is when you're what's one is the what is one of the biggest um uh hurdles.
• 10:11
  Speaker 2: When you're at this age, it's finances, right, like you know, it's it's tough when you're like 18.
• 10:17
  Speaker 2: Fuck listen, let me tell you, I was broke as shit when I was 18.
• 10:21
  Speaker 2: I had had like no money whatsoever.
• 10:23
  Speaker 2: Uh, you know, I I think at that age I might've been like yeah, like food is food stamps, you know all that sort of stuff.
• 10:30
  Speaker 2: I was working, you know, with what I had.
• 10:32
  Speaker 2: It was my parents like divorce, when I was like that age.
• 10:35
  Speaker 2: So like I was living with my dad but I was paying to rent to like live with him Cause, like like I, just we needed it at the time, and so, like I was working part-time, going to school.
• 10:46
  Speaker 2: That was tough.
• 10:48
  Speaker 2: So you know, I'd love to get from you just like what are some of the things you do, especially in terms of, you know, like food and nutrition, like how do you find a way around?
• 10:58
  Speaker 2: You know the the hurdles of finance.
• 11:01
  Speaker 3: So I will say I am very fortunate enough to have parents who allow me to stay home for college and that was kind of my choice in doing and whatnot and because they have helped my sister a little bit with paying for certain things, they do still buy most of the food that I.
• 11:16
  Speaker 3: Obviously, if I want protein bars, things like that, I have to pay for that and that comes out of my money.
• 11:21
  Speaker 3: I'm not going to say I can just put whatever I want on the grocery list, but I am fortunate and blessed in that way.
• 11:29
  Speaker 3: So I would say, approaching it, however you are, you kind of just have to assess where you're at and work with that.
• 11:37
  Speaker 3: So if you only have access to dining hall food when I toured colleges they have really great options these days for protein, whole grains, vegetables, and so what if they're cooked in canola oil like you'll, you'll be fine, okay, don't have you might not only just be fine.
• 11:52
  Speaker 2: It's actually quite heart healthy for you, despite what everyone on tiktok will tell you.
• 11:56
  Speaker 3: It's totally fine I did see it, some girl saying that she found out that the grilled chicken she was getting was cooked in safflower oil or something.
• 12:05
  Speaker 3: I remember that.
• 12:06
  Speaker 2: So many omega sixes we got to throw it away.
• 12:09
  Speaker 2: I know, can I tell you the idea of?
• 12:11
  Speaker 2: Just fucking throwing food away because it's cooked in an oil that you don't like or you think is bad, like talk about like privilege.
• 12:18
  Speaker 2: I think that's like as high up on the privilege ladder as you can get.
• 12:23
  Speaker 3: Insane Crazy.
• 12:23
  Speaker 3: There was privilege.
• 12:24
  Speaker 3: I think that's like as high up on the privilege ladder as you can get insane crazy there was, um, there's something in there that you you said you have speaking of privilege.
• 12:29
  Speaker 1: You have the privilege of having parents that let you stay there yes, and that's a nice trend that's being reversed over time?
• 12:37
  Speaker 1: Is that, um, it used to be if you hit 18, you were out the door?
• 12:43
  Speaker 3: Right yeah.
• 12:44
  Speaker 1: And now we're starting to see more parents that are letting their children actually stay, which means they get to actually put money towards things like education or savings and stuff like that.
• 13:26
  Speaker 3: Yeah, and I would say I'm very, very blessed to have parents get that.
• 13:30
  Speaker 3: If I were having to pay for everything on my own right now, I would be in a lot of debt.
• 13:35
  Speaker 3: Yeah.
• 13:36
  Speaker 2: Oh yeah, you go into debt real fast.
• 13:38
  Speaker 2: But you were talking about, like, the dining hall.
• 13:39
  Speaker 2: So I'm kind of curious, like, how do you kind of like navigate, you know that sort of thing, if that's what you have Cause I'm sure a lot of people are in that situation.
• 13:46
  Speaker 3: Gotcha.
• 13:46
  Speaker 3: Yeah, so I don't have a ton of experience with it.
• 13:50
  Speaker 3: It's just when I visited colleges I did see they have really great options.
• 13:54
  Speaker 3: These days.
• 13:55
  Speaker 3: I think they've expanded more.
• 13:56
  Speaker 3: So I've seen on your platforms building your plate, kind of with the fist method, I believe.
• 14:02
  Speaker 3: So having a nice fist size protein and fiber is really great and then adding some whole grains or whatever else you want.
• 14:09
  Speaker 3: I think that is a really great way to navigate dining hall type situation.
• 14:13
  Speaker 3: Obviously, for pre-workout carbs they have, like cereal.
• 14:16
  Speaker 3: They have a lot of great stuff there.
• 14:17
  Speaker 3: So I definitely think that it shouldn't be as complicated as people make it seem.
• 14:23
  Speaker 3: Again, colleges have they all have different situations, so I can't speak for everyone.
• 14:28
  Speaker 3: I apologize for that, but out of the three that I did tour, they seem to have some great stuff going on, I would say, for home life.
• 14:38
  Speaker 3: Yeah sorry, go ahead, go ahead.
• 14:39
  Speaker 3: No, you can go ahead, okay, go ahead.
• 14:41
  Speaker 3: So yeah, I was sorry you know, sorry, you yep, yep.
• 14:45
  Speaker 2: So yeah, I I've got you know like.
• 14:47
  Speaker 2: So I attend osu and so you know like I was, you know, home, I would go over there.
• 14:52
  Speaker 2: But man, I'll tell you they, they give you a lot of options and usually they give you like now they're putting up like the calorie count on each thing, which is pretty helpful.
• 15:01
  Speaker 2: Is it perfectly accurate?
• 15:02
  Speaker 2: Who cares Whatever?
• 15:03
  Speaker 2: But you know you just look for like a protein, carb and fat, and usually you can.
• 15:07
  Speaker 2: There's multiple places that'll let you build a for yourself.
• 15:13
  Speaker 2: Or let me tell you some of those smoothies.
• 15:15
  Speaker 2: They got smoothie places.
• 15:16
  Speaker 2: You get one of those.
• 15:17
  Speaker 2: You get fruit and juice in there.
• 15:19
  Speaker 2: Boom, you take it with you.
• 15:20
  Speaker 2: You go to the gym.
• 15:22
  Speaker 2: That's usually.
• 15:23
  Speaker 2: A lot of colleges will have a gym.
• 15:25
  Speaker 2: You go to it with that.
• 15:27
  Speaker 2: Just keep it simple.
• 15:27
  Speaker 2: Don't fret over it too much.
• 15:30
  Speaker 3: Right yeah.
• 15:31
  Speaker 1: I think a lot of people are starting to realize how good beans are too.
• 15:37
  Speaker 2: Yes, I know, and people always say this is what they're digesting.
• 15:39
  Speaker 2: I'm like it's because you don't eat them.
• 15:41
  Speaker 2: So, just like a little bit, a little bit, add some to your diet.
• 15:44
  Speaker 2: Just a few Like literally I'm talking a few Like a handful Jeez.
• 15:47
  Speaker 2: Come on Slowly, over time you'll, it'll adjust most likely.
• 15:51
  Speaker 2: Uh, but you were talking about like home life.
• 15:53
  Speaker 2: So you know, I'm sure you're, like you know, short on time with like studying, schoolwork.
• 15:58
  Speaker 2: So you know, give us a little bit like what you do, uh, you know, in that area.
• 16:09
  Speaker 3: All right.
• 16:09
  Speaker 3: Well, I will say, with nutrition I have for a while now, I typically prep ingredients rather than meal prepping Cause that don't know.
• 16:12
  Speaker 3: I tried that.
• 16:13
  Speaker 3: I ended up falling, it was just too much.
• 16:15
  Speaker 3: Work hours at a time is not my thing, but prepping ingredients so having, I will say I used to prep chicken or beef or whatever.
• 16:24
  Speaker 3: Now I just get a nice plump rotisserie chicken from Costco.
• 16:28
  Speaker 3: It's five bucks and it lasts the entire week.
• 16:31
  Speaker 3: Great source of healthy fats, protein.
• 16:33
  Speaker 3: I think it's heavily underrated and I believe it's also one of the few unprocessed type.
• 16:40
  Speaker 3: Yeah, technically it's not processed.
• 16:42
  Speaker 1: Yeah, yeah.
• 16:43
  Speaker 2: So like processed meats are meats that are already cooked when it gets to the store, yeah, whatever Like I mean even still like deli meats.
• 16:50
  Speaker 2: That's all protein.
• 16:51
  Speaker 2: It's fine.
• 16:51
  Speaker 2: Just try and make sure you get your fiber.
• 16:53
  Speaker 2: You know you don't need to be freaking out too much.
• 16:55
  Speaker 2: Yes, they will slightly increase your risk for colon cancer.
• 16:58
  Speaker 2: It's more about just balancing your diet.
• 17:00
  Speaker 2: But yeah, like a rotisserie chicken, five bucks.
• 17:02
  Speaker 1: They're making you buy it.
• 17:03
  Speaker 1: The fiber will decrease your risk of colon cancer, Right exactly.
• 17:15
  Speaker 3: But they're like making you buy.
• 17:16
  Speaker 2: Yeah, yeah, they want you to go all the way to the store to do it.
• 17:17
  Speaker 2: That's why it's always in the back.
• 17:18
  Speaker 2: So, yeah, great prepping ingredients is great.
• 17:19
  Speaker 2: So what else do you do stuff for, like your vegetables, your grains, anything like that?
• 17:22
  Speaker 3: sorry, yes, I will.
• 17:24
  Speaker 3: Uh, right now I'm on a huge sauteed onions and peppers kick, so I'll chop all those and cook them up for the week and I just have containers on containers of that.
• 17:33
  Speaker 3: And then I would say for produce I've really been leaning to frozen Very convenient, lasts forever and also you don't have to keep throwing things out when they rot and waste money that way.
• 17:47
  Speaker 3: So I do love I just threw out a whole bag of lettuce.
• 17:49
  Speaker 3: I would say, if you have access, just a whole bag of lettuce.
• 17:52
  Speaker 2: I put it in the fucking man.
• 17:53
  Speaker 2: You put it in the little thing down there, and then you're like oh, this is ruined two days later.
• 17:58
  Speaker 3: And then yeah, yeah, yeah, I've been staring clear from produce recently because I just, I don't know Well fresh.
• 18:06
  Speaker 2: Yeah, sorry.
• 18:18
  Speaker 3: So do you get the frozen and then do you cook it and then leave it in the fridge, or do you just like heat it up from the freezer when you want it, when you want something to eat from Costco you get so much and it lasts forever.
• 18:31
  Speaker 3: I'll just microwave that and eat, as is that type of stuff.
• 18:35
  Speaker 3: They're also frozen.
• 18:37
  Speaker 3: Fruit is great too.
• 18:37
  Speaker 3: I really like frozen mangoes.
• 18:40
  Speaker 2: Do you do that for like smoothies, or are you putting that?
• 18:42
  Speaker 2: You're like heating it up and putting it like over yogurt or something.
• 18:45
  Speaker 2: What are you doing?
• 18:46
  Speaker 3: Sometimes I just leave it as is, and especially if you mix it in Greek yogurt it kind of creates a frozen yogurt type texture.
• 18:52
  Speaker 3: Especially if you mix it in Greek yogurt it kind of creates a frozen yogurt type texture, I don't get you people okay, why do you bite?
• 18:57
  Speaker 2: into frozen fruit.
• 18:57
  Speaker 2: I don't understand the biting into frozen fruit.
• 19:00
  Speaker 2: It's like biting into ice.
• 19:01
  Speaker 2: People are like, oh, just freeze grapes.
• 19:03
  Speaker 2: They're like gummy bears.
• 19:04
  Speaker 2: No, they're fucking not, you liar.
• 19:05
  Speaker 2: They taste like frozen ass grapes and they're not good.
• 19:08
  Speaker 3: That one I agree on.
• 19:09
  Speaker 3: I do not like frozen grapes.
• 19:12
  Speaker 3: It's like frozen mush.
• 19:13
  Speaker 3: It's still mushy.
• 19:14
  Speaker 3: I don't know.
• 19:15
  Speaker 3: I would say honestly, I kind of like to suck on them like a popsicle.
• 19:21
  Speaker 2: Frozen grapes.
• 19:22
  Speaker 2: Just like I mean hey, whatever works, Like you do, yeah.
• 19:25
  Speaker 3: Okay.
• 19:26
  Speaker 2: So just heating it up from like the freezer.
• 19:29
  Speaker 1: No, I feel like that'd be decent if you took the grapes, blended them up, maybe added a little extra fiber in there, some psyllium husk or something, and then actually put it in one of the popsicle molds.
• 19:42
  Speaker 2: Oh, like that?
• 19:43
  Speaker 2: No, here's the thing.
• 19:44
  Speaker 2: Well, it's more expensive, but Ninja Creamy, I've been making that recipe where you just throw a bunch of frozen grapes in Ninja.
• 19:49
  Speaker 2: Creamy blend it up, make a sorbet.
• 19:50
  Speaker 2: Delicious little honey.
• 19:52
  Speaker 3: Lime juice.
• 19:52
  Speaker 3: You need lime juice, yes, absolutely.
• 19:56
  Speaker 2: Or you can just throw it in a blender it's fine, food processor, whatever Just fucking use something Blendy with the blades.
• 20:00
  Speaker 2: You know those things.
• 20:01
  Speaker 2: So okay, so you do like your chicken that you have already cooked.
• 20:06
  Speaker 2: Boom, $5 for the whole week.
• 20:08
  Speaker 2: Bam, love that.
• 20:09
  Speaker 2: Then you know frozen.
• 20:13
  Speaker 2: Bam, love that, then you know frozen vegetables.
• 20:15
  Speaker 2: Get whatever the hell you want.
• 20:15
  Speaker 2: I would, I would say for me I find like broccoli holds up really well.
• 20:17
  Speaker 2: Frozen peas are great, like frozen technically out of vegetable legume.
• 20:20
  Speaker 2: Fuck you stop, don't give me that shit.
• 20:21
  Speaker 2: Um, uh, corn is always good.
• 20:24
  Speaker 2: People give shit to corn like oh, corn again, shut up, it's great, it's vegetable awesome.
• 20:29
  Speaker 2: Um, I've been just honestly like getting like the mix, the corn peas, and usually like carrots.
• 20:35
  Speaker 2: I don't love the carrots that much.
• 20:36
  Speaker 2: Frozen carrots not a huge fan, it's fine, they can be in there.
• 20:39
  Speaker 2: And like green beans, which are also fine.
• 20:41
  Speaker 2: Um, and then you know just like heating that up with a meal, I think I actually had that exact meal, like rotisserie chicken and then some fucking frozen vegetables.
• 20:50
  Speaker 2: What do you do for?
• 20:50
  Speaker 2: Like great well, not even grains, but like starch, like what do you do for that?
• 20:55
  Speaker 3: Oh, I do really enjoy sourdough.
• 20:57
  Speaker 3: That can be expensive, but my dad's boss actually makes a sourdough a lot.
• 21:01
  Speaker 3: I would say that's my favorite.
• 21:03
  Speaker 3: I'm not a huge rice fan.
• 21:04
  Speaker 3: Oh, potatoes, I love potatoes, mostly sweet potato.
• 21:09
  Speaker 3: Anything with the skin on delicious.
• 21:12
  Speaker 3: I love Haley Cordova.
• 21:13
  Speaker 3: She always makes candied sweet potatoes with sugar-free maple syrup, some salt, maybe some cinnamon.
• 21:19
  Speaker 3: It's delicious, literally like dessert.
• 21:21
  Speaker 3: Honestly and I don't say that lightly I'm a huge sweets fan, but it's delicious are you microwaving this potato?
• 21:27
  Speaker 2: you baking it?
• 21:28
  Speaker 2: What are you doing?
• 21:29
  Speaker 3: I'm wave.
• 21:30
  Speaker 3: I'm too easy for that.
• 21:31
  Speaker 3: Sometimes I'll air fry, but okay, that's fair.
• 21:35
  Speaker 2: Listen, I'm telling you right out there, microwave it for like I don't know, like four or five minutes, depending on the size of the potato.
• 21:40
  Speaker 2: Then you can throw in the oven if you want, like a crispy skin on a sweet potato, just like.
• 21:44
  Speaker 2: Preheat your oven to 400 degrees, throw that motherfucker in the microwave, uh, poke some holes in it so it doesn't go kablooey, and then you know, usually I'll wrap it in like a wet paper towel or something like that, cook it for a few minutes.
• 21:54
  Speaker 2: The inside's cooked because microwave cooks from the inside out, uh, oven cooks from the outside in boom.
• 21:59
  Speaker 2: Marry them together, uh, and you can honestly microwaves are fine people no, the radiation's gonna fucking brain worm my brain or whatever, I don't fucking know um anybody worried about radiation.
• 22:12
  Speaker 1: Radiation is just energy, it's energy I know it's in the microwave.
• 22:16
  Speaker 2: Don't stick your head in there, close it and and start it.
• 22:18
  Speaker 2: You're good, problem solved.
• 22:20
  Speaker 2: So I love the idea of prepping them.
• 22:22
  Speaker 2: I've definitely prepped a bunch of sweet potatoes.
• 22:24
  Speaker 2: You go to Walmart.
• 22:26
  Speaker 2: Walmart has a $5 bag of sweet potatoes.
• 22:35
  Speaker 2: They're all a little bit smaller.
• 22:37
  Speaker 2: You get a bunch of those.
• 22:37
  Speaker 2: You make them all at once, then you put them up in the oven or air fryer.
• 22:40
  Speaker 2: It's going to be a little bit faster, but even still, just microwaves fine.
• 22:43
  Speaker 2: I like what you said about the sugar free maple syrup.
• 22:45
  Speaker 2: That's an interesting one because, yeah, sweet potatoes are already kind of sweet.
• 22:52
  Speaker 2: So you add a little bit of sweetness on top of that with some of that regular maple syrup, honey, like a little bit of regular maple syrup on there going to do, or some honey Like fuck all who gives a shit.
• 23:04
  Speaker 2: It's fine, it makes it taste better and you're going to eat it.
• 23:06
  Speaker 2: Therefore, it's a healthy choice.
• 23:07
  Speaker 1: It's normal in Canada.
• 23:09
  Speaker 2: Yeah, right, and everything in Canada is normal except their Celsius.
• 23:12
  Speaker 2: Fuck that shit win.
• 23:14
  Speaker 2: But also I think I, you know, I just bought some pine nuts at like Sam's club, like it was a huge fucking bag of pine nuts, I need it for a recipe.
• 23:24
  Speaker 2: And I was like, well, I guess all I can buy is this three pound bag of pine nuts.
• 23:27
  Speaker 2: So I got that.
• 23:28
  Speaker 2: You know, throw some nuts on the sweet potato.
• 23:30
  Speaker 2: It gives a little bit of crunch, cause that's my thing with sweet potato, like potatoes, you know, it's just kind of like one note in terms of texture.
• 23:43
  Speaker 2: So throw some like a few walnuts, some pine nuts, whatever, doesn't matter.
• 23:44
  Speaker 2: Uh, add some more healthy fats onto that.
• 23:45
  Speaker 2: And then, like you said, um, you know, frozen vegetables and like costco rotisserie chicken.
• 23:50
  Speaker 2: Other stores have rotisserie chickens.
• 23:52
  Speaker 2: Like kroger around here they have their own rotisserie chickens.
• 23:55
  Speaker 2: Uh, you know, doesn't it?
• 23:57
  Speaker 2: It doesn't matter, I like those, I like that.
• 23:59
  Speaker 2: You ever tried like the, the rice pouches, like the grain.
• 24:03
  Speaker 2: They're not like amazing, but like in a pinch, like 90 seconds in the microwave.
• 24:07
  Speaker 2: You have rice.
• 24:08
  Speaker 2: And they also have like quinoa blends.
• 24:10
  Speaker 2: If you go to aldi, aldi's got uh like a tri-colored quinoa blend and they threw some other shit in there or whatever.
• 24:15
  Speaker 2: Uh, you know, microwave it and you could add a little bit of oil to it or just seasoning.
• 24:21
  Speaker 2: However, like it's, it's all fine whatever works.
• 24:24
  Speaker 1: You know those microwave pouches you get a good soy sauce.
• 24:27
  Speaker 1: It's gonna cover up the bad taste anyway soy sauce is a good one.
• 24:31
  Speaker 2: Plus, then you get your microplastics, and I'm always falling fucking short of my rda of that.
• 24:35
  Speaker 2: You know what I'm saying?
• 24:36
  Speaker 2: There's no red, but the microplastics kind of make up for it.
• 24:39
  Speaker 2: Okay, and then you kind of just do that for like you know what.
• 24:43
  Speaker 2: So is that your general lunch or dinner, like you know what about, like breakfast, give me, give me a little bit more.
• 24:48
  Speaker 3: All right.
• 24:49
  Speaker 3: So I'm on a huge egg kick recently.
• 24:51
  Speaker 3: Eggs are another underrated.
• 24:53
  Speaker 3: If you have access to a Costco, a Sam's club, some sort of wholesale retailer or whatever, they typically have humongous packs of eggs I will air fry.
• 25:04
  Speaker 3: I know that's weird.
• 25:05
  Speaker 3: You can air fry a ton of eggs for the week.
• 25:08
  Speaker 3: Yeah, I know, Somebody actually sent me a DM about that.
• 25:12
  Speaker 3: They were like you know, you can air fry them and they're super easy to peel that way.
• 25:15
  Speaker 3: I tried it out.
• 25:16
  Speaker 3: It's amazing.
• 25:18
  Speaker 1: Oh yeah, Air fry your eggs and bacon in the morning.
• 25:23
  Speaker 3: Well, wait, wait, I'm, I'm confused.
• 25:25
  Speaker 2: I've left out here what the fuck are we doing?
• 25:26
  Speaker 2: The egg wait, we're throwing the whole egg in there, just like fucking bam from the fridge.
• 25:30
  Speaker 2: What's going on?
• 25:30
  Speaker 2: What's happening?
• 25:31
  Speaker 3: it's crazy, I just it's like frying in a pan, except in a convection oven you do have to be careful not to put the heat too high or they will explode.
• 25:40
  Speaker 3: I have had that happen.
• 25:41
  Speaker 2: Yeah, that's what I feel like is going to happen, it does.
• 25:45
  Speaker 1: Unless you're scrambling eggs for fried rice.
• 25:47
  Speaker 1: You shouldn't be having the heat that high when cooking eggs anyway.
• 25:50
  Speaker 2: Okay, what temperature are we talking here?
• 25:51
  Speaker 3: I was trying to see if I could get 275 is what I found does not explode the eggs and I like a bit of a jammy interior, not necessarily runny, but not dry either.
• 26:02
  Speaker 3: So I'll do about 12 to 13 minutes and then from there I just put them in a nice bath, peel them and that's it so it's like hard boiled eggs, but they're hard air fried I mean, yes, yeah, I don't know how to describe it they are are pretty much hard boiled eggs.
• 26:18
  Speaker 3: That's what they.
• 26:19
  Speaker 3: Yeah, I just like the.
• 26:22
  Speaker 3: It was easier than having to watch the pot letting it boil, forgetting to set a timer, all that stuff.
• 26:28
  Speaker 3: But I have been on a huge egg kick.
• 26:30
  Speaker 3: So lots of eggs, inexpensive, delicious.
• 26:34
  Speaker 2: Well, that sounds made up, but I'll take your word on that.
• 26:37
  Speaker 3: Well, I can Well, sorry, Okay.
• 26:41
  Speaker 2: So what do you have with the eggs?
• 26:41
  Speaker 3: Okay, okay, so you have eggs.
• 26:44
  Speaker 1: I'm assuming you're not just eating eggs.
• 26:46
  Speaker 1: Yeah, it's fine.
• 26:46
  Speaker 1: We don't have time for that right now, Rob.
• 26:48
  Speaker 2: Okay.
• 26:48
  Speaker 2: So what do you have with these eggs?
• 26:50
  Speaker 2: Are you just eating the eggs?
• 26:52
  Speaker 3: I'm assuming you have other things with weird and I really like sweet and savory.
• 26:56
  Speaker 3: I've been doing sugar-free maple syrup, salt and smoked paprika and that is pretty much my protein and fats.
• 27:03
  Speaker 3: I just do like four or five eggs and then I'll typically pair that with a fruit or whatever I'm feeling for the morning.
• 27:08
  Speaker 3: If I'm going to work out, I'll do some more carbs, usually like some cereal or something.
• 27:12
  Speaker 3: It just depends when I'm having it.
• 27:15
  Speaker 1: People are sleeping on smoked paprika.
• 27:17
  Speaker 1: That is the spice.
• 27:20
  Speaker 3: Smoked paprika does taste better.
• 27:21
  Speaker 2: I will say smoked paprika tastes better than regular paprika by quite a wide margin.
• 27:25
  Speaker 3: Yes, Agreed, it is so good, Especially with like salt.
• 27:29
  Speaker 3: They just balance each.
• 27:30
  Speaker 3: I don't know, that's all I need.
• 27:31
  Speaker 3: I know everybody likes to say, oh, you need to have garlic in this and that.
• 27:35
  Speaker 3: Sometimes I don't know I get.
• 27:37
  Speaker 3: Okay.
• 27:38
  Speaker 3: If I'm going out to a restaurant, obviously I want my food seasoned, but when I'm at home sometimes I just get ached out by every flavor under the sun all the time.
• 27:46
  Speaker 3: I don't know, that's just me.
• 27:48
  Speaker 2: Yeah, I mean it's seasoning, it's just like whatever you want.
• 27:50
  Speaker 2: If you're a carnivore, just do salt and then eat it with nothing else and be sad.
• 27:53
  Speaker 2: That's totally fine.
• 27:54
  Speaker 2: I like the hot mexican style, like there's like a hot mexican blend chili powder, like a hot mexican chili powder at walmart.
• 28:02
  Speaker 2: That shit's good, that's.
• 28:03
  Speaker 2: It's like smoky and real spicy.
• 28:04
  Speaker 2: And I like my food like real spicy.
• 28:05
  Speaker 2: My wife can't handle fucking spice, for shit.
• 28:07
  Speaker 2: Regular paprika, and she's like I'm dying.
• 28:09
  Speaker 2: I'm like it's fucking.
• 28:10
  Speaker 2: It's bell pepper is basically all it is like.
• 28:13
  Speaker 2: Anyway, it doesn't matter.
• 28:14
  Speaker 2: Um, but yeah, just find like some seasoning works for you, and I like that.
• 28:17
  Speaker 2: You know, cereal fruit.
• 28:19
  Speaker 2: Find any fruit that works for you.
• 28:20
  Speaker 2: Dried fruit is also great.
• 28:22
  Speaker 2: I bought like kroger started selling like no sugar added dried mango.
• 28:26
  Speaker 2: I've been eating a bunch of that like it's just mango, like it's just it's literally just mango, with the water going.
• 28:31
  Speaker 2: Water's gone, that's all it is.
• 28:33
  Speaker 2: And so, like mango, super nutrient dense, I just have that like I'll snack on it later at night if I want something sweet, I'll have it in the morning if I'm, like you know, gonna go to the gym or whatever it's, it's awesome.
• 28:44
  Speaker 2: And then you could have it with five air fried eggs or whatever the hell you know you want to eat it with.
• 28:49
  Speaker 1: It's totally fine yeah um yeah, let's just throw everything in the air fryer.
• 28:56
  Speaker 2: Let's just try.
• 28:56
  Speaker 2: Apparently, we're just fucking throwing everything.
• 28:58
  Speaker 2: You know what I love, porridge.
• 28:59
  Speaker 2: Let me just throw that shit.
• 28:59
  Speaker 2: Everything in the air fryer.
• 29:00
  Speaker 2: Let's just throw everything.
• 29:00
  Speaker 2: Apparently, we're just fucking throwing everything.
• 29:01
  Speaker 2: You know what I love, porridge.
• 29:02
  Speaker 2: Let me just throw that shit right in the air fryer, I'm sure it'll work out.
• 29:04
  Speaker 1: I have seen people doing some weird shit with that.
• 29:05
  Speaker 2: But then they remove the basket.
• 29:07
  Speaker 2: If you remove the basket, there's no air circulating.
• 29:09
  Speaker 2: I mean it is circulating but it's not getting under the food.
• 29:12
  Speaker 2: So I feel like fucking oven.
• 29:15
  Speaker 2: I mean, like maybe it's a little bit better.
• 29:17
  Speaker 2: Anyway, it doesn't, it doesn't matter.
• 29:18
  Speaker 2: Like well, I don't just get the point of removing the basket.
• 29:21
  Speaker 2: But okay, so you know again.
• 29:23
  Speaker 2: For me, yeah, breakfast has to be quick.
• 29:28
  Speaker 2: I talked about this in a recent video.
• 29:29
  Speaker 2: I've been loving like the Oikos pro drinks.
• 29:30
  Speaker 2: They're like 23 grams of protein.
• 29:31
  Speaker 2: Chobani has some.
• 29:32
  Speaker 2: They're like 20 grams of protein.
• 29:33
  Speaker 2: It's just like drinkable yogurt and they just add fucking stevia or whatever fucking sweeteners to it and they're like 100 to maybe like 150, possibly even 200 calories.
• 29:43
  Speaker 2: You get 20 grams of protein dairy.
• 29:46
  Speaker 2: You're good to go, as long as you can handle that.
• 29:48
  Speaker 2: What do you normally do for lunch?
• 29:51
  Speaker 2: What do you do for that?
• 29:54
  Speaker 3: I have to say I haven't had the drinkable Greek yogurts, but I do love, love, love Greek yogurt.
• 29:58
  Speaker 3: I would have to say I am an oikos girl.
• 30:01
  Speaker 3: I don't really like chobani zero.
• 30:03
  Speaker 2: I think it's a bit too sour, why it has the best texture, but it's very pricey, I think but fuck me, yeah, like seven, eight dollars a fucking container and when, like the store brand is half the price, it doesn't taste twice as good.
• 30:18
  Speaker 2: It tastes like 20 better but it's twice the price.
• 30:22
  Speaker 2: I can't, I'm not doing that.
• 30:23
  Speaker 2: I'm not doing that kroger brand or walmart whatever math ain't mathin bullshit.
• 30:29
  Speaker 3: The the kroger simple truth brand.
• 30:31
  Speaker 3: It's kind of their own oikos triple zero.
• 30:34
  Speaker 3: I think it's a dollar cheaper too yeah, okay so I know what you're talking about.
• 30:37
  Speaker 2: No, no that one isn't technically yogurt.
• 30:39
  Speaker 2: Okay, it is a dollar cheaper too, yeah, okay, so I know what you're talking about.
• 30:40
  Speaker 2: No, no, no, that one isn't technically yogurt.
• 30:40
  Speaker 2: Okay, it is a cultured dairy blend because legally they can't call it yogurt.
• 30:44
  Speaker 2: I looked at it cause I was like why is this called a cultured dairy blend and they can't call it yogurt?
• 30:49
  Speaker 2: Because they do use milk but they also add like protein to it, like, oh, I don't remember what the fuck they do, but like, whatever they do, they can't legally call it yogurt, but it still has, like you know, the probiotics and shit in there, and it's like they have ones that are 60 calories and like I forget how much protein are in those 12 grams of protein 15, something ridiculous.
• 31:09
  Speaker 2: So, yeah, if you like the taste, try.
• 31:12
  Speaker 2: Buy one small one.
• 31:13
  Speaker 2: See if you like the taste.
• 31:13
  Speaker 2: If you don't, then you're not going to eat it, but they're like less than a dollar, so it's worth trying if you have a kroger yeah, yeah, agreed, yeah.
• 31:21
  Speaker 3: I wouldn't say they're as good as oikos triple zero in terms of taste, but for the price it'll, it'll get you through for sure exactly.
• 31:28
  Speaker 2: Oh, and the dessert one sorry, I was gonna say for the dessert one, you for dessert yogurt.
• 31:34
  Speaker 2: You need to get the uh light and fit.
• 31:37
  Speaker 2: Uh, what the fuck it flips?
• 31:38
  Speaker 2: No, they're not flips to.
• 31:39
  Speaker 2: Chobani makes flips light and flits version.
• 31:40
  Speaker 2: You need to get the Light and Fit.
• 31:41
  Speaker 2: What are the fucking flips?
• 31:42
  Speaker 2: No, they're not flips.
• 31:42
  Speaker 2: Chobani makes flips, light and Fits version of Chobani flips.
• 31:44
  Speaker 2: I don't remember what they call it, but they got a little.
• 31:46
  Speaker 2: They got like two little pouches in there.
• 31:47
  Speaker 2: You got yogurt and then you got your little crumbly pieces, then like the key lime and brownie and some other shit.
• 31:53
  Speaker 2: I don't remember what it is, but they're all fucking bangers.
• 31:55
  Speaker 2: They're all fucking bangers, they're so good.
• 31:57
  Speaker 2: They're like 100 calories and like 110, 112, 120 calories and then like 12 grams of protein.
• 32:03
  Speaker 2: So it's like protein bar level, where you get like a gram of protein per 10 calories and they're so good.
• 32:09
  Speaker 3: Yeah, I tried the brownie one.
• 32:11
  Speaker 3: It was delicious.
• 32:11
  Speaker 3: I have the key lime one in my fridge right now waiting to try that that excites me.
• 32:17
  Speaker 2: Yeah, key lime one is the best one, brownie is good, key waiting to try that that excites me.
• 32:21
  Speaker 2: Yay, key lime one's the best one brownie's good key lime's one breath.
• 32:23
  Speaker 3: Okay, oh, really key lime.
• 32:24
  Speaker 3: So good, I fucking love key lime.
• 32:25
  Speaker 2: I'm sitting behind me.
• 32:25
  Speaker 2: I got some fucking bear bill like fucking key lime bars right here.
• 32:28
  Speaker 2: Joe, the key key lime is the fucking tits.
• 32:31
  Speaker 2: All right, I'm telling you right now, lemon tarts and key lime are like my favorite flavors, like I need it's sweet and and and and I need it's sweet and sour.
• 32:40
  Speaker 2: I need to.
• 32:41
  Speaker 2: Fucking sweet and sour is so good.
• 32:42
  Speaker 2: Like you put it together, sour is fucking underrated.
• 32:45
  Speaker 2: I'm telling you this like the sour is not enough foods.
• 32:47
  Speaker 2: And I get it because like sour, like in nature, when you taste something that's like sour, that usually means it's like off, it's bad, right, you know so.
• 32:53
  Speaker 2: Like we've kind of grown this aversion to it.
• 32:56
  Speaker 2: But if you institute it correctly into a food, it just brings it to the next level because other foods don't have that layer of flavor.
• 33:04
  Speaker 2: It's about layering your flavors.
• 33:06
  Speaker 2: How are you all doing?
• 33:07
  Speaker 3: I love how passionate you are.
• 33:08
  Speaker 2: I lick sour in my food.
• 33:09
  Speaker 3: I was just going to say the key lime, yoplait is my shit when I was younger.
• 33:13
  Speaker 3: But you know what I think?
• 33:15
  Speaker 3: Yoplait even has come out with a protein version.
• 33:24
  Speaker 2: I've yet to try that.
• 33:24
  Speaker 2: Yeah, oh, no, don't try it.
• 33:25
  Speaker 2: Don't try it, don't you?
• 33:26
  Speaker 2: No, no, no, no, no, no.
• 33:27
  Speaker 2: Garbage, garbage.
• 33:27
  Speaker 2: Texture is off.
• 33:33
  Speaker 2: It's like.
• 33:33
  Speaker 2: It's like they were like okay, we've got a good version, what do we do to it?
• 33:35
  Speaker 2: And they're like someone tastes like it's just got this kind of gritty, just weird texture.
• 33:41
  Speaker 2: Do not do, do not fall for fucking yoplait's bullshit.
• 33:44
  Speaker 2: And they're like protein yogurts.
• 33:45
  Speaker 2: I've seen that shit in the clearance section a bunch and you know me, I always buy clearance.
• 33:48
  Speaker 2: I ain't buying that shit on clearance because I ain't paying for it.
• 33:51
  Speaker 2: It's not working.
• 33:52
  Speaker 2: Yeah, I lit.
• 33:54
  Speaker 2: They came to me and they were like we want to do a deal, collab, cola.
• 33:56
  Speaker 2: I'd be like fuck you, I ain't doing that shit.
• 33:58
  Speaker 2: I'm like light and fit is the best.
• 33:59
  Speaker 2: And then like, yeah, like Foyer is really good, just more expensive.
• 34:02
  Speaker 2: And you know, whatever yogurt We've been talking too much about yogurt, yogurt, that's yogurt, it's good.
• 34:05
  Speaker 2: Find whatever fucking yogurt you like.
• 34:27
  Speaker 3: But yeah, what are you what?
• 34:27
  Speaker 3: You just have yogurt.
• 34:28
  Speaker 3: You're sitting there with just a big bowl with your fucking frozen grapes sucking on them or some weird shit.
• 34:34
  Speaker 3: What's going on?
• 34:34
  Speaker 3: Just kind of jazzing it up.
• 34:36
  Speaker 3: I also like to have a fruit with it sometimes if I want some carbs post-workout.
• 34:40
  Speaker 3: Whatever it is.
• 34:41
  Speaker 3: I just like to make yogurt bowls.
• 34:43
  Speaker 3: They can be so pretty and it just makes it.
• 34:47
  Speaker 2: I don't know, it makes it taste better oh, yogurt bowls are fucking are fantastic yeah, because you got your protein base and then you throw some shit on there my top, my top on a yogurt bowl for sure.
• 34:56
  Speaker 2: Dates, dates are so good, like fucking nature's candy man.
• 34:59
  Speaker 2: Like you know, you get a little bit of fiber.
• 35:03
  Speaker 2: You're getting people like, oh, it's full of sugar.
• 35:05
  Speaker 2: Fuck you, it's full of sugar.
• 35:06
  Speaker 2: I don't give a.
• 35:07
  Speaker 2: You don't have any idea how little I care about the sugar and dates and I get for some people.
• 35:12
  Speaker 2: You know, if you have like insulin resistance or whatever, like totally, I'm not saying if you're allergic, whatever, but like fuck you.
• 35:25
  Speaker 2: If you come to me and be like don't eat dates because of sugar, I truly could not care any less if I tried.
• 35:27
  Speaker 2: Um, so you know, dates are fantastic.
• 35:28
  Speaker 2: Any sort of like frozen fruit.
• 35:29
  Speaker 2: Uh, you know, for I see me, I heat, I heat like frozen fruit up in the microwave for like 30 seconds a minute and then throw that on the yogurt bowl.
• 35:34
  Speaker 2: But like, if you want to eat it frozen because you're weird, that's totally fine.
• 35:37
  Speaker 2: Um, what else is?
• 35:39
  Speaker 2: Oh, like seeds, you know, like you got like your hemp hearts and like your chia seeds or whatever.
• 35:43
  Speaker 2: Man, what the hell's up yo rob?
• 35:45
  Speaker 2: Yeah, like the chia seeds like I, you, I know you're supposed to soak them and that's better, but like is it?
• 35:51
  Speaker 2: Like?
• 35:51
  Speaker 2: People keep saying, like, if you eat chia seeds, it's going to cause like, are you chia seeds that aren't soaked?
• 35:55
  Speaker 2: It's going to cause like a blockage and you're totally fucked.
• 35:58
  Speaker 2: What's up?
• 35:59
  Speaker 1: I've never even Googled this that I assume that's just because it's all going to they're.
• 36:06
  Speaker 1: They're probably like under, under hydrated.
• 36:08
  Speaker 1: Yeah, because it's going to absorb the water from inside.
• 36:11
  Speaker 2: Yeah, like everything on, google is telling me it's fine to eat the chia seeds raw and then you don't have to soak them.
• 36:16
  Speaker 2: But, like you know, maybe it's more.
• 36:17
  Speaker 2: The nutrients are more like bioavailable or some shit if you soak them or whatever.
• 36:22
  Speaker 2: But yeah, also stay like hydrated or you can grind them too.
• 36:26
  Speaker 2: Like whatever fucking, it doesn't matter.
• 36:28
  Speaker 2: Yes, chia seeds, any sort of seed hemp Can.
• 36:30
  Speaker 1: I just say to the listeners right now Liam, you all know by now Liam quit his job and so we're recording at like 10 in the morning for me, noon for Liam.
• 36:42
  Speaker 2: Look how much more energy he has, yeah listen, I'm telling you fucking late at night I went.
• 36:47
  Speaker 2: You know working nights that shit fucking kills you.
• 36:49
  Speaker 2: Don't do it, it's not worth it anyway.
• 36:51
  Speaker 2: So shit fucking kills you don't do it.
• 36:56
  Speaker 3: It's not worth it anyway.
• 36:57
  Speaker 3: Um so yeah, uh, yogurt bowls.
• 36:57
  Speaker 3: What, sorry?
• 36:58
  Speaker 3: I was just saying I don't know how you did your job like overnight, with all the content.
• 37:02
  Speaker 3: You, it's beautifully edited everything oh man, listen.
• 37:06
  Speaker 2: Making, making videos and like, have you know my daughter who's screaming?
• 37:09
  Speaker 2: She just woke up from nap.
• 37:10
  Speaker 2: Right now I hear like oh yeah, there she is.
• 37:14
  Speaker 2: She hears me talking here, yeah uh, listen, if you want to bring her in here, I'll just sit on my lap, it'll be fine.
• 37:19
  Speaker 2: It's fine, it's all fine.
• 37:20
  Speaker 2: Um, yeah, yogurt bowls for like lunch.
• 37:23
  Speaker 2: I'm usually like I just ate a sandwich, like that's, that was kind of my lunch and like sandwiches are just so easy because, like I usually keep bread, I either put it in the fridge or the freezer because otherwise it goes bad, like I, like I, I can't get through a fucking whole loaf.
• 37:37
  Speaker 2: Okay, so put in the fridge or freezer, last a little bit longer, and then you know some lunch meats tuna, like canned tuna, like that shit's cheap.
• 37:44
  Speaker 2: I'm telling you, if you're in, if you're like broken in college, tuna is super helpful because it's, like you know, less than a dollar can great source of protein.
• 37:52
  Speaker 2: You can add some mayo, throw it on a sandwich.
• 37:54
  Speaker 2: Um, man, I'll tell you the matthew mcconaughey sandwich with like peas.
• 37:57
  Speaker 2: I actually really like that.
• 37:59
  Speaker 2: Putting like peas into the tuna, that's actually a really good call.
• 38:02
  Speaker 2: It goes really well with that and it adds more, you know, protein and fiber yeah you can also throw it in the air fryer with your eggs.
• 38:10
  Speaker 1: What the fuck are you?
• 38:10
  Speaker 3: talking about, about hi oakley, the wraps the high fiber wraps are really good, oh the high fiber wraps yeah, extreme anything with high fiber extreme wellness.
• 38:25
  Speaker 2: Extreme wellness is the best uh brand.
• 38:27
  Speaker 2: I've tried a bunch of different ones.
• 38:28
  Speaker 2: Like walmart's version is okay, but like extreme wellness is the best.
• 38:32
  Speaker 2: Like high fiber one.
• 38:33
  Speaker 2: You get the big ones, they're tougher to find like, but the larger ones and those have like 16 grams of fiber per per wrap or whatever.
• 38:41
  Speaker 2: Um, so they're like that wraps and but I'm telling you like prepping wrap.
• 38:45
  Speaker 2: Oh well, my, my wife just left the room.
• 38:48
  Speaker 1: Oakley doesn't like wraps.
• 38:49
  Speaker 2: I think you need to be in here as well.
• 38:50
  Speaker 2: Sorry, no-transcript.
• 39:23
  Speaker 2: Yeah, I guess you have to do something about that.
• 39:27
  Speaker 2: I would say for like the, but for like lunches, like you were talking about, kind of like you know your portion, so you can still do, can still do like what is it we used to be?
• 39:33
  Speaker 2: We used to have like the food pyramid.
• 39:35
  Speaker 2: We got rid of that a while ago, so now it's like kind of my plate and they show you how you have just different portions.
• 39:40
  Speaker 2: So, like for lunch, if again you can just do it, where you get like a protein that could be the rotisserie chicken or whatever your veggie, um, some type of grain potatoes you prep those again like and and I think I want to bring up is like you know still finding the takeouts and stuff like that.
• 39:57
  Speaker 2: Do you have like a takeout that you typically go to like you know a fast food type situation?
• 40:02
  Speaker 3: I will say my favorite fast food is kava, mostly for their pita chips.
• 40:06
  Speaker 3: It is delicious.
• 40:07
  Speaker 3: Oh, and the braised lamb it's delicious.
• 40:09
  Speaker 3: That's my go to.
• 40:10
  Speaker 3: I know a lot of people prefer Chipotle.
• 40:12
  Speaker 3: I honestly don't think you can compare them.
• 40:14
  Speaker 3: They're like different cuisines in my mind.
• 40:26
  Speaker 3: What is this?
• 40:26
  Speaker 3: What is this?
• 40:27
  Speaker 3: You're talking about grains and all the toppings and whatnot.
• 40:31
  Speaker 3: They have a delicious, delicious braised lamb as an option and they do have their nutritional menu online and they have it's really decent protein and whatnot.
• 40:42
  Speaker 3: They also have some chicken options, some meatballs.
• 40:45
  Speaker 3: They do have the rices and a lot of toppings I typically just go for, like the corn.
• 40:52
  Speaker 3: That's my favorite.
• 40:53
  Speaker 3: The pickled onions are delicious, but if you go there, you cannot go without getting the pita chips, not the side pita, the pita chips.
• 41:00
  Speaker 3: They are delicious.
• 41:02
  Speaker 3: I've never had anything like them.
• 41:04
  Speaker 2: It's interesting.
• 41:04
  Speaker 2: You say that because we have a Mediterranean chipotle but it's called Brassica.
• 41:08
  Speaker 2: I think it's just like a local thing.
• 41:10
  Speaker 2: But it's just like that where you have, like you know you got your meat section, like they'd either do lentils and rice or you can do like a pita wrap sort of situation, and then you do falafel and they have like steak and chicken and whatever.
• 41:23
  Speaker 2: So, yeah, like any type of like Chipotle type thing.
• 41:27
  Speaker 2: We also have BB Bop here, which is local and it's like Asian.
• 41:30
  Speaker 2: I've talked about that in videos.
• 41:32
  Speaker 2: Anything where you're just like, okay, build your plate, like that's such a great.
• 41:36
  Speaker 2: Just it gets people interested because you get to choose the things you like.
• 41:39
  Speaker 2: It's like Subway, but better Cause.
• 41:41
  Speaker 2: You know, eat fresh, like how fresh are we talking?
• 41:44
  Speaker 2: What's your definition of fresh Subway?
• 41:46
  Speaker 2: That's what I would like to know, anyway.
• 41:48
  Speaker 2: But any type of like restaurant that has like that kind of selection is just a.
• 41:53
  Speaker 2: You know it's a great option and generally they're a little bit.
• 41:55
  Speaker 2: You know they're.
• 41:56
  Speaker 2: They're relatively, I feel, like similar price now to like you know your McDonald's and whatnot.
• 42:01
  Speaker 2: It used to be McDonald's was super cheap.
• 42:03
  Speaker 2: Now, like those like places they're just as much as like a Chipotle or whatever you know.
• 42:07
  Speaker 2: It's crazy.
• 42:08
  Speaker 2: Yeah, what's up with that.
• 42:10
  Speaker 3: What the heck I will say on a budget.
• 42:12
  Speaker 3: It's mostly like half the price and they're not as good as a Cabo or Chipotle, but they do it pretty well.
• 42:20
  Speaker 2: What other budget things?
• 42:21
  Speaker 2: Because you're working within your means In college.
• 42:24
  Speaker 2: Do you have any other budget things that you've found?
• 42:26
  Speaker 2: You're like, oh, this helps me out, this is a little bit cheaper.
• 42:29
  Speaker 2: This is whatever.
• 42:31
  Speaker 2: Anything you got on that.
• 42:32
  Speaker 2: This is a little bit cheaper.
• 42:33
  Speaker 3: This is you know, whatever Anything you got.
• 42:34
  Speaker 3: On that, uh, I will say, if you have anybody in your life with a wholesale retail like Costco, sam's club, lidl that just opened up near me, they have obviously you have to buy in bulk, but that, I would say, saves you a lot of unintentional money.
• 42:50
  Speaker 3: Uh, rather than buying, say, chicken breasts every week, that is like ten dollars a pound these days.
• 42:54
  Speaker 3: A rotisserie chicken, that's a big one, I would say.
• 42:57
  Speaker 3: I know a lot of people love to buy egg whites in the carton.
• 43:00
  Speaker 3: To me those are just really costly.
• 43:02
  Speaker 3: I think just going with eggs if you get them out of Costco, whatever, you can get a huge pack of 60 plus eggs, whatever for a decent price.
• 43:10
  Speaker 3: If you want to separate the yolks, whatever.
• 43:12
  Speaker 3: But people need to stop hearing fats, in my opinion, in this space.
• 43:16
  Speaker 3: Trying to think, I honestly don't typically gravitate towards protein bars and stuff.
• 43:20
  Speaker 3: I know that they can be delicious like a Quest Hero, but unfortunately if you factor that into your daily expenses I think that can be pretty expensive.
• 43:32
  Speaker 3: So maybe just having those as more of like a little special treat here and there, rather than oh, I have to have a protein bar post-workout every day type thing, I will say Fairlife protein shakes are delicious, very, very costly.
• 43:47
  Speaker 3: Costco does have a 30 count.
• 43:49
  Speaker 3: So every time you go home for break or whatever, ask your parents if they can get you a case and maybe make it last a couple months.
• 43:57
  Speaker 2: I have not seen this.
• 43:58
  Speaker 2: Wait, a 30 count of Fair Life.
• 44:00
  Speaker 2: You're making that shit up, uh-uh.
• 44:02
  Speaker 3: Oh, is it?
• 44:03
  Speaker 3: Maybe it's 18.
• 44:04
  Speaker 3: Is it 18?
• 44:05
  Speaker 3: How many is it?
• 44:06
  Speaker 2: My Sam's Club has 12 and that's it.
• 44:08
  Speaker 2: It's 12 Fair Lifes and they're $22.
• 44:12
  Speaker 2: And I always get three of them, so I'm buying 36 of those I got to.
• 44:16
  Speaker 2: Otherwise it's $3.50 each at Kroger.
• 44:20
  Speaker 3: Yeah, I know, and the 42-gram ones are pushing five.
• 44:23
  Speaker 3: It's crazy.
• 44:24
  Speaker 3: Yeah, they don't even, it's probably 18.
• 44:27
  Speaker 3: I think it's an 42.
• 44:29
  Speaker 2: Okay, maybe it's 18.
• 44:30
  Speaker 2: But yeah, oh, buying in bulk, absolutely the way to go.
• 44:32
  Speaker 2: Um, we talked about like.
• 44:34
  Speaker 2: Um, you're talking about chicken.
• 44:35
  Speaker 1: Yeah, like if you're, if you're in uh, if you're in college or something and buying in bulk, you can put a flyer up in the hallway and see if any other students want to go in with you, if it's something that uh has an expiration date on it.
• 44:50
  Speaker 3: That's true.
• 44:51
  Speaker 3: Yeah, yeah, I get that.
• 44:52
  Speaker 3: Sorry, I mean into rolls over like fresh produce.
• 44:58
  Speaker 2: Oh, absolutely the frozen like if you have like a freezer, it's great.
• 45:01
  Speaker 2: Um, so yeah, like frozen chicken is great.
• 45:03
  Speaker 2: I know a lot of people don't call it, they're like living in dorms and stuff like that.
• 45:06
  Speaker 2: So like, um, you know, the can stuff definitely super helpful.
• 45:10
  Speaker 2: Like I talked about tuna, that's a great one.
• 45:12
  Speaker 2: They even sell like salmon in a can and like hey, I'm not going to lie to you and be like it's some great, like fucking five star, you know thing, but it's decent.
• 45:19
  Speaker 3: They have pouch salmon too.
• 45:21
  Speaker 3: Those are delicious in my opinion.
• 45:22
  Speaker 3: I've had them several times.
• 45:24
  Speaker 3: And also, if people are worried about mercury, they can always go for canned chicken.
• 45:28
  Speaker 3: I know it sounds disgusting.
• 45:29
  Speaker 3: Honestly, it kind of is if you don't cook it, but I've even just microwaved it before and put on some raised no sugar out of barbecue sauce in a pinch.
• 45:37
  Speaker 3: It great protein, okay, and it's not the best, but it'll get the job.
• 45:42
  Speaker 2: Chicken is sad canned chicken is very sad, like I've done things before, like if you add like eggs and other things.
• 45:48
  Speaker 2: You like air fry and stuff.
• 45:49
  Speaker 2: I made those like sort of keto things, like it's fine, but like you don't really have to worry too much about the mercury.
• 45:55
  Speaker 2: And like tuna and stuff like that because it is good source of selenium and that's kind of the main problem is mercury.
• 46:00
  Speaker 2: Methyl mercury binds to selenium in your body and so, you know, because it's a good source of selenium itself, you don't have to worry too much.
• 46:08
  Speaker 2: Um, but yeah, like tuna, all the frozen things, like frozen vegetables, frozen like uh, not frozen, sorry canned cans, like corn.
• 46:14
  Speaker 2: We talked about the rice pouches.
• 46:16
  Speaker 2: Those are fantastic.
• 46:17
  Speaker 2: If you're in college and all you have is like a fucking microwave, you know.
• 46:20
  Speaker 2: You know some type of rice or grain pouches are phenomenal.
• 46:24
  Speaker 2: You know, just trying, yeah, I think bulk is great if, if you can do it, but if not, like it's even still like local stores will have those sort of like canned and you know pouch options.
• 46:34
  Speaker 2: So I'm good with that.
• 46:36
  Speaker 1: Okay, so I think we did that.
• 46:39
  Speaker 2: Oh, okay, yeah, desserts, what are you doing?
• 46:40
  Speaker 2: What are you doing for, like you know, the sweet treat sort of thing?
• 46:43
  Speaker 2: What are you doing?
• 46:43
  Speaker 3: there.
• 46:43
  Speaker 3: Okay, I do have a Ninja Creamy.
• 46:45
  Speaker 3: I got it as a Christmas gift.
• 46:46
  Speaker 3: I don't think I could spend my own money on that, but I will say it's absolutely worth it if you can.
• 46:53
  Speaker 3: Um, I love to make ninja creamies or another yogurt bowl for the night.
• 46:58
  Speaker 3: I do really love Greek yogurt, so sometimes I will have it two, three times a day.
• 47:03
  Speaker 3: Definitely something sweet, though, and then I really love having like some little chocolate chips or something.
• 47:10
  Speaker 3: I do really enjoy the Lily's brand.
• 47:12
  Speaker 3: They are higher fiber but very costly.
• 47:15
  Speaker 3: I believe Kroger has come out with their own version of Lily's I think Not entirely sure I haven't tried it yet and I think Walmart has that too.
• 47:23
  Speaker 3: So I love to just have sweets basically.
• 47:27
  Speaker 1: What I've learned from this so far is that if you're prepping for college or anything, instead of buying a hot plate for your dorm room, get an air fryer, a microwave and a Ninja Creamy.
• 47:38
  Speaker 2: A Ninja Creamy is worth it if you can get it.
• 47:39
  Speaker 2: Sam's Club.
• 47:40
  Speaker 2: I got mine for like $150, because otherwise yeah, I mean they are expensive.
• 47:44
  Speaker 3: Yeah, I have seen some very inexpensive I guess dupes.
• 47:49
  Speaker 3: I think there's a Tasty and a dash.
• 47:51
  Speaker 3: I don't know how well they work, but they're 20 to 40 bucks and the reviews it's like a four star.
• 47:58
  Speaker 3: Some people say it has a similar concept, so I guess if you want to try that out before investing, that could be an interesting one.
• 48:06
  Speaker 3: I think it's a little smaller too, so it might fit in a dorm better.
• 48:08
  Speaker 2: Yeah, I have seen that.
• 48:10
  Speaker 3: Definitely protein.
• 48:11
  Speaker 3: Ice cream is a big one.
• 48:12
  Speaker 2: You know, it's actually kind of good.
• 48:13
  Speaker 2: Like a lot of times I will have like kind of an overnight oats, but as a dessert situation I'll make it like an Oreo overnight oats.
• 48:20
  Speaker 2: You could add like a little bit of like light cream cheese and oats and like some kind of sweetened yogurt, and then top that shit with Oreos.
• 48:28
  Speaker 2: You know, later at night you got some Oreos, you crumble them up and you got, uh, you know, something a little bit more filling, but you still get like that oreo flavor.
• 48:34
  Speaker 2: It's really good.
• 48:35
  Speaker 2: Um, so, yes, I would definitely say, you know, find, find the, the sweet treat.
• 48:39
  Speaker 2: You know, if you can, and it's totally fine, at the same time, though, to have like, fucking, uh, twix, which is the best candy bar.
• 48:44
  Speaker 2: Don't fucking at me with that bullshit and come out with other stuff.
• 48:47
  Speaker 2: Twix, it's got the caramel, it's got the cookie crunch, it's got got the chocolate, not Snickers.
• 48:51
  Speaker 2: Snickers is fine, listen, I love peanuts.
• 48:54
  Speaker 2: But no, no, no, no, no, no, twix, they've got it figured out and they keep trying to do other ones like peanut butter Twix.
• 49:01
  Speaker 2: No, don't give me that shit, give me classic Twix.
• 49:02
  Speaker 2: It's the best candy bar.
• 49:03
  Speaker 2: Okay, so I think that was kind of the main thing, I heard you me with some Reese's, reese's is good, but it doesn't have that crunch of a Twix.
• 49:16
  Speaker 2: That cookie crunch is so good and addicting.
• 49:19
  Speaker 2: I love Reese's, Reese's, whatever.
• 49:21
  Speaker 1: Yeah, what's nice is the Reese's big cups that have the smaller Reese's in them, because that gives you a little crunch.
• 49:28
  Speaker 2: It gives you a little like those are again and they do like oh, take Fives are really good.
• 49:32
  Speaker 2: See, take five.
• 49:33
  Speaker 2: Now that is good.
• 49:34
  Speaker 2: Wait, am I thinking?
• 49:36
  Speaker 2: I'm thinking, is that the one pretzels take five have like pretzels and pieces in it?
• 49:39
  Speaker 2: Yeah, yeah, yeah, that one's good.
• 49:42
  Speaker 2: That's good because it's got again.
• 49:43
  Speaker 2: It's got that crunch.
• 49:44
  Speaker 2: You need those things where it's like fucking, who picks out like a three musketeers, like it's a fine candy bar but there's no crunch in it.
• 49:53
  Speaker 2: It's just all one note.
• 49:55
  Speaker 2: I mean I guess they have a little bit of chocolate, but it's basically all one note.
• 49:58
  Speaker 2: It's sad.
• 49:59
  Speaker 2: I, I, no, thank you.
• 50:00
  Speaker 2: Maybe somebody with no teeth?
• 50:01
  Speaker 2: No fine, if you have no teeth, then milky way and and three musketeers, I get to understand why you like that.
• 50:10
  Speaker 2: If you have those fucking pearly whites in your mouth, though, I twix, twix is better.
• 50:14
  Speaker 2: I thank you, oakley, for the carrot, this half chewed carrot.
• 50:17
  Speaker 2: I appreciate this very much, um okay, so before we go, we're already close to like an hour here.
• 50:24
  Speaker 2: Yes, hi, you want to come up here.
• 50:25
  Speaker 2: So, like, give because you, because you said you, you started like lifting weights or started getting into like exercise, fitness when you were for years ago.
• 50:33
  Speaker 2: Um, you know, kind of give us some of like your, the biggest mistakes you made that you learned.
• 50:38
  Speaker 2: I think these are good things, especially for people who are younger.
• 50:40
  Speaker 2: They're like, oh, I'm making that mistake right now.
• 50:41
  Speaker 2: So give us like a few of the things you're like oh, I probably shouldn't have done that or I could have done that differently.
• 50:46
  Speaker 2: Like a few of the top ones that come to mind gotcha.
• 50:50
  Speaker 3: So I would say the number one thing is learning how to maximize your time in the gym.
• 50:54
  Speaker 3: Training intensity is really important.
• 50:57
  Speaker 3: You really don't need to be doing 20 plus working sets in a workout.
• 51:01
  Speaker 3: Quite frankly, at least half of that is just fluff.
• 51:03
  Speaker 3: So I would say, as a beginner, try first of all like start researching and looking up training intensity and how training to failure or close to failure most of the time but as a beginner, learning to even train to failure what that means, because a lot of time people think that they are training intensely but really they have five, six reps in the tank.
• 51:24
  Speaker 3: That honestly took me a couple of months of practicing and trying to implement until I could confidently say I train hard, I train to failure type thing, and obviously training to failure that's.
• 51:35
  Speaker 3: It does accumulate a lot of fatigue, whatever.
• 51:37
  Speaker 3: But once you understand what failure is, then from there you can assess and learn how to volume is a whole nother situation.
• 51:45
  Speaker 3: I get a lot of questions about how much volume.
• 51:47
  Speaker 3: I would say just once you learn to train intensely, start on a lower end and see where progression hits your goal with lifting and stuff.
• 51:56
  Speaker 3: If you want to build muscle should be progressive overload.
• 51:58
  Speaker 3: So meaning if you can do a, for example, a hundred pounds for five reps one day, and that's you know, whatever RAR you have judged, or to failure, and then the next week or whatever, you have a hundred pounds for six reps, or you could go up to 105 pounds for five reps.
• 52:15
  Speaker 3: You still get the same reps.
• 52:17
  Speaker 3: Whatever that is, you just want to be aiming to progress.
• 52:20
  Speaker 3: It's not going to happen every single session.
• 52:21
  Speaker 3: Maybe if you're earlier in your lifting career it might.
• 52:25
  Speaker 3: But aiming for that and seeing where that occurs is going to be a good gauge on how to allocate your volume, because I have never gone into a fitness program or anything, so I'm not a personal trainer, but I have, I guess, formulated my own splits and everything over the years of just experimenting.
• 52:49
  Speaker 3: So FAFI fuck around, find out.
• 52:51
  Speaker 3: Oh wait.
• 52:52
  Speaker 3: Fafo fuck around, find out.
• 52:54
  Speaker 3: Oh wait.
• 52:55
  Speaker 3: F-a-f-f-a-f-o fuck around, find out.
• 52:57
  Speaker 2: Whatever that is whatever that acronym is.
• 53:00
  Speaker 2: Yeah, that's like that, exactly like you're saying experimentify what works for you.
• 53:05
  Speaker 3: I guess if you yes, correct, yeah, and you don't need 10 exercises.
• 53:10
  Speaker 3: You don't need to hit the the lats from five different angles, like you don't need to over.
• 53:12
  Speaker 3: You don't need to hit the lats from five different angles, like you don't need to overcomplicate it.
• 53:16
  Speaker 3: I think sticking to mostly compounds will be a good thing to do and yeah.
• 53:23
  Speaker 2: Yeah, I mean right, especially when you start off like, yeah, talking about failure, you'll pretty much grow muscle at the beginning doing pretty much anything.
• 53:30
  Speaker 2: But as you start to get into it a little bit more, try to push yourself a little bit, figure out like, okay, that's, that's the last rep I could possibly do, it, like, and this is really if you're like, I really want to try and build some muscle, especially like younger guys, like when I was 18 or whatever.
• 53:43
  Speaker 2: You know, you're like man, I really I want to get the gym, I want to build some muscle because obviously that's going to get me all the girls we talked about that last week.
• 53:48
  Speaker 2: You get the muscles every girl wants you.
• 53:50
  Speaker 2: That's how automatically it works.
• 53:52
  Speaker 2: So, not at all, but um, you just, you know, being able to push yourself?
• 53:57
  Speaker 2: No, not at all, but being able to just kind of push yourself and find out where you know this is the most I can do.
• 54:02
  Speaker 2: So you know you don't have to go crazy every day, uh, at every.
• 54:06
  Speaker 2: You know every set, but just pushing yourself somewhat hard, uh, and then giving yourself time to rest, like you said, uh, having you said working out three days a week, so you work out Monday you give yourself a rest, come back Wednesday, come back Friday, whatever it is, and working into the time that you have.
• 54:21
  Speaker 2: I like that.
• 54:22
  Speaker 2: So exercise Anything else.
• 54:23
  Speaker 2: Just on the nutrition side, that you learned that you were making a mistake at the beginning and something that you're like, oh man, doing this is way easier and a lot better.
• 54:33
  Speaker 3: It works out a lot better yeah, I would definitely say do not neglect fats.
• 54:38
  Speaker 3: It's really easy when you start learning about protein and stuff to choose only chicken breast, egg whites, everything like that.
• 54:43
  Speaker 3: Do not neglect fats.
• 54:45
  Speaker 3: Make sure you're getting in some healthy fat sources.
• 54:47
  Speaker 3: I know it is more calorically dense, but it it plays a big role in like hormones and stuff.
• 54:52
  Speaker 3: So that was a big one and you really don't need to be eating two times your body weight in grams of protein per day.
• 54:59
  Speaker 3: That was something that for some reason, I got sucked down in the beginning.
• 55:02
  Speaker 3: But, yeah, I would say aiming around a gram per pound or 0.8 grams per pound is decent.
• 55:08
  Speaker 3: And the thing with water too not everybody needs a gallon a day.
• 55:12
  Speaker 3: I know, with classes and stuff, having to pee in a three-hour lecture is really really difficult when you don't want to miss any information.
• 55:20
  Speaker 3: So you don't need a gallon a day, but it is important to stay hydrated.
• 55:24
  Speaker 3: So I think finding a healthy balance with that and that is good.
• 55:30
  Speaker 2: So really just the basics basically as Oakley's knocking over carrots and she's got look, look, who has a protein bar, this one, bearbell.
• 55:38
  Speaker 2: See, even she likes Bearbell.
• 55:40
  Speaker 2: Yeah, this one will you know, she's got balance.
• 55:44
  Speaker 2: She's eating carrots.
• 55:45
  Speaker 2: She's got a nice little ultra processed protein bar right here.
• 55:50
  Speaker 2: This is what she wanted.
• 55:51
  Speaker 2: It's about like say, tell the people, Oakley, get into the oh shoot, Okay, get into the camera, that camera, get into the microphone right here.
• 55:58
  Speaker 2: Tell them people, it's about balance.
• 56:01
  Speaker 2: Now you say it Oakley, okay, she's feeling a little shy.
• 56:04
  Speaker 2: It's her first time on a podcast, you know.
• 56:06
  Speaker 2: So she's, yeah, it's exactly just like that, oakley, mine too.
• 56:18
  Speaker 2: Just like that.
• 56:18
  Speaker 2: There we go.
• 56:18
  Speaker 3: Balance, yeah, balance okay, now she's gonna hold the microphone.
• 56:20
  Speaker 2: Perfect, thank you.
• 56:20
  Speaker 2: Yeah, yeah, awesome, uh.
• 56:21
  Speaker 2: Is there anything you wanted to get to before we uh get off here skyline, anything you wanted to tell the people?
• 56:25
  Speaker 2: What do you want to tell the young people?
• 56:27
  Speaker 2: What do you want to tell?
• 56:28
  Speaker 2: What are you gonna be like?
• 56:28
  Speaker 2: Hey, youngins out there, I'm one of you and I learned learned.
• 56:33
  Speaker 2: This is what you need to hear.
• 56:34
  Speaker 2: Yes, as Oakley is playing with the microphone Exactly.
• 56:39
  Speaker 1: Oakley turns the mic away from you so we can barely hear you.
• 56:42
  Speaker 2: Yes, exactly.
• 56:43
  Speaker 3: OK, what I would say is that really assess your priorities and realize that health and fitness should be a lifestyle.
• 56:51
  Speaker 3: It should be for the rest of your life.
• 56:52
  Speaker 3: So if four to eight years, you have to put a little more energy into school or whatever it may be, that is okay.
• 57:00
  Speaker 3: I know we all want to be in the gym as much as possible, whatever, but just meet yourself where you're at.
• 57:03
  Speaker 3: It is perfectly okay, and you can still make incredible progress with less.
• 57:06
  Speaker 3: So maybe, rather than trying to do the most, just do what you can each day, and that should get you pretty far.
• 57:14
  Speaker 2: You had me at lower the bar.
• 57:16
  Speaker 2: You already had us at lower the bar.
• 57:17
  Speaker 2: We love that here.
• 57:18
  Speaker 2: We love to put the bar on, we love to put the bar on the floor, and then we like to walk over it.
• 57:24
  Speaker 2: Right, oakley, yes, exactly.
• 57:27
  Speaker 1: And then apparently Oakley likes to put the microphone on the floor.
• 57:30
  Speaker 2: She's well, she likes to put everything on the floor after she throws it around a little bit, uh, but I think with with all that said rob you got, you got anything else, you got anything else well, did you want to announce a mentorship?
• 57:43
  Speaker 3: oh, sorry, oh well listen we don't really know what we don't really know what we're doing.
• 57:48
  Speaker 2: Okay, but like we were talking to rob and I were talking about starting like this mentorship you were doing it with.
• 57:53
  Speaker 2: Oh, I forgot her name already.
• 57:54
  Speaker 2: Shoot, what's her name?
• 57:56
  Speaker 2: Sagey, sagey, that's what it is.
• 57:59
  Speaker 2: Listen, I got a lot of.
• 58:00
  Speaker 2: I got a.
• 58:01
  Speaker 2: Clearly, I have a lot of things going on right now with Sagey, but Skylin I've been watching her content for a while and it's very just like down to earth and and basic and you know, like something that, listen, shut up, rob.
• 58:15
  Speaker 1: I'm doing what I can For those listening who can't see it.
• 58:17
  Speaker 1: Liam is fighting with Oakley.
• 58:20
  Speaker 2: Over the mic.
• 58:20
  Speaker 2: This is my microphone.
• 58:21
  Speaker 2: Yeah, you eat your carrot, but it's very just, you know, like anybody can look at it and go, okay, that makes sense, that's something I can institute into my diet or, you know, a workout or whatever it is.
• 58:31
  Speaker 2: So, yeah, I was definitely interested in trying to work with Skyland and see if we can you know, if I can help her in any way grow and reach more people with her realistic approach, as opposed to 99% of the nonsense you get on social media, but apparently won't be getting any more of that from TikTok because that's going away, right, oakley?
• 58:51
  Speaker 3: Well, thank you so much.
• 58:52
  Speaker 3: I appreciate you.
• 58:53
  Speaker 3: Even considering me, that means so much oh, listen, hey, you got great content.
• 58:58
  Speaker 2: Just keep to the basics.
• 58:59
  Speaker 2: And you know, like you're not gonna, you, listen, listen.
• 59:02
  Speaker 2: If you're not telling people that you're gonna be able to grow your butt three sizes in two weeks and get abs by tomorrow, you're probably not gonna get like a ton of views.
• 59:10
  Speaker 2: But that's just how it works.
• 59:12
  Speaker 2: You know what I'm saying.
• 59:13
  Speaker 2: You, you know.
• 59:14
  Speaker 2: You just try and keep it basic and help the people that you can, because that's, you know, I'd rather help like three.
• 59:20
  Speaker 2: I'd rather help three people really than, like you know, lie to a bunch of people.
• 59:25
  Speaker 2: Shut up, rob, shut up, I'm working with what I got here.
• 59:28
  Speaker 2: She wants to move the microphone.
• 59:30
  Speaker 2: Uh, rather, we'll help like a few individual people, actually help them.
• 59:33
  Speaker 2: Then, you know, I do a bunch of people to shred and then, you know, make a whole bunch of money.
• 59:38
  Speaker 2: Yeah, that's, I'd rather do that.
• 59:40
  Speaker 2: Yeah, yeah, that's my microphone.
• 59:43
  Speaker 2: Thank you, yes, anything else?
• 59:44
  Speaker 2: Guys, we got anything else, I think.
• 59:45
  Speaker 2: I think Oakley says we're done here.
• 59:49
  Speaker 1: She's pushing the microwave According to way, according to oakley.
• 59:50
  Speaker 1: We're done yeah, okay.
• 59:51
  Speaker 2: So don't be your worst.
• 59:52
  Speaker 2: Keep it basic.
• 59:54
  Speaker 2: You know, work with what you got.
• 59:55
  Speaker 2: Exercise when you can eat your fruits and vegetables, all the normal shit.
• 59:59
  Speaker 2: Don't worry about all the other stuff.
• 1:00:03
  Speaker 2: That means very little got it.
• 1:00:05
  Speaker 3: Yeah, we got it okay good, and don't forget to tell us where people can find you yes, exactly oh okay, I mean, um, you really don't have to like I feel bad, I feel bad well, you don't have to feel bad about anything.
• 1:00:19
  Speaker 2: Tell people where to find you.
• 1:00:20
  Speaker 2: This is where you find me on tiktok, until it gets banned on january 19th, you can find me there and you can find me on insta on all the things this is where you can find me on my future blue sky exactly.
• 1:00:31
  Speaker 2: I wonder where I create it my user on.
• 1:00:34
  Speaker 3: I'll be doing that tonight.
• 1:00:35
  Speaker 3: Uh, you can find me at sky conoboy, but with two y's both times, so s-k-y-y and then c-o-n-o-b-o-y-y, on both tiktok and instagram.
• 1:00:46
  Speaker 3: I will be downloading blue sky asap.
• 1:00:48
  Speaker 3: I did not know that that was the thing.
• 1:00:49
  Speaker 3: But yeah, that's pretty much it.
• 1:00:51
  Speaker 3: Maybe one day I'll get into youtube.
• 1:00:53
  Speaker 3: That would be really cool.
• 1:00:54
  Speaker 3: As for now, it's just the two, or the one I guessed the one, just the sad voice.
• 1:01:00
  Speaker 2: I guess it's just the one.
• 1:01:02
  Speaker 2: Yes, the one that's going away yeah, yeah, the one that's right, exactly, okay.
• 1:01:07
  Speaker 2: Well, uh, oakley's about to go hit lats, she's got her protein bar.
• 1:01:11
  Speaker 2: Um, everybody, don't be your worst.
• 1:01:14
  Speaker 2: Do it work with what you can, okay, bye.