Latest / Hurdle with Emily Abbate / #HURDLEMOMENT: Chef Dan Churchill On Simple Tips For Healthy Eating

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#HURDLEMOMENT: Chef Dan Churchill On Simple Tips For Healthy Eating · Hurdle with Emily Abbate

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Speaker 1: Your plate itself should be a combination of firstly, lots
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Speaker 1: of color we've talked about before, a source of starch
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Speaker 1: or carbohydrates, so it can be supertato rice whatever it is,
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Speaker 1: and your protein.
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Speaker 2: Hey, everybody, emilya Badi here. You are listening to Hurdle,
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Speaker 2: a wellness focused podcast. Reconnect with everyone from your favorite
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Speaker 2: athletes to top experts and industry CEOs about their highest ties,
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Speaker 2: toughest moments, and everything in between. We all go through
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Speaker 2: hurdles in life, and my goal through these discussions is
0:45
Speaker 2: to empower you to better navigate yours and move with
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Speaker 2: intention so that you can stride towards your own big
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Speaker 2: potential and of course have some fun along the way.
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Speaker 2: For today's episode, I am bringing in my friend Dan
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Speaker 2: at Churchill. You may recognize his name because Dan has
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Speaker 2: been on the show before. As we talk about in
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Speaker 2: today's episode, he is a performance based chef here in
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Speaker 2: New York City, has worked with greats including Lindsey Vaughan,
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Speaker 2: cooking for them to help them go after their big potential.
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Speaker 2: And for today's episode, a good topic for the top
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Speaker 2: of a new year. Dan and I are talking about
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Speaker 2: small things you can be doing in the kitchen to
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Speaker 2: get one percent healthier or even more in the next
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Speaker 2: twelve months. We're talking about the importance of cleaning out
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Speaker 2: both your pantry and your refrigerator, what you should be
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Speaker 2: keeping in your refrigerator and maybe even more importantly your
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Speaker 2: freezer when it comes to creating good for you meals
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Speaker 2: In a pinch, plus, we discuss the concept of dry
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Speaker 2: ish January. I think people, as you say, are calling
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Speaker 2: it damp January these days and drinking with intention.
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Speaker 3: And Dan gives.
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Speaker 2: Me a pop quiz on where certain things should be
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Speaker 2: kept in the kitchen. I'm talking pantry, counter, refrigerator, and honestly,
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Speaker 2: I was a little surprised by some of his cancers.
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Speaker 3: Loved this convo with Dan. Always a good time.
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Speaker 2: With my buddy, and he's so sweet for hyping me
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Speaker 2: up on one of my big wins lately. So in return,
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Speaker 2: I need to make sure that I hype up something
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Speaker 2: Dan is doing that I absolutely love. It's his new
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Speaker 2: cooking series both over on TikTok and Instagram, where he
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Speaker 2: finds people on the street and cooks for them in
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Speaker 2: their homes with what they've gotten their fridge. I will
2:39
Speaker 2: link to it in the show notes. You have got
2:41
Speaker 2: to check out these videos. They are absolutely hilarious. Make sure,
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Speaker 2: if you're not doing so yet, you're following along with
2:48
Speaker 2: Hurdle over on social as well. It is over at
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Speaker 2: Hurdle Podcasts. I am over at Emily a Body. And
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Speaker 2: if you are listening to this right now and you
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Speaker 2: have ever thought about asking me a question to be
2:58
Speaker 2: featured on an upcoming and stent a five minute Friday,
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Speaker 2: now is your big chance. I would love to answer
3:04
Speaker 2: your question, So please click on over to the show
3:07
Speaker 2: notes like leave me a voice message. Nothing's off limits
3:11
Speaker 2: and I can't wait to see what you've got from me.
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Speaker 3: Let's get to it.
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Speaker 2: Then, with that, let's get to hurdling.
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Speaker 3: Today.
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Speaker 2: I'm sitting down with my friend Dan Churchill. He's a
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Speaker 2: performance based chef here in New York City.
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Speaker 3: How are you doing, my friend.
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Speaker 1: Mate, I'm feeling great. It's really cool to be back here.
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Speaker 1: To be honest, I was just thinking about the first
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Speaker 1: time we actually had a podcast.
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Speaker 2: Yeah, we were in were we in the We Work studio?
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Speaker 2: We were thirty fifth or thirty fourth and fifth.
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Speaker 1: And now we get to the Humbler boat.
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Speaker 3: We were different people then.
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Speaker 1: I know I had no facial hair, and I had
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Speaker 1: a really what shy voice. Now I'm you know this
4:01
Speaker 1: place and you were a rockstar and you're an even
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Speaker 1: more bigger rockstar.
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Speaker 3: Ass You're so sweet.
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Speaker 2: I need to go back and like just listen to
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Speaker 2: a little bit of that episode to see like your
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Speaker 2: evolution as well. I think you were episode twelve. Yeah, okay,
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Speaker 2: I'll take that.
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Speaker 1: Take that well, you know, before we get started, though,
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Speaker 1: can I just can we do something right now? Can
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Speaker 1: we talk about your recent trip to sew her House?
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Speaker 3: What about it?
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Speaker 1: Oh?
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Speaker 3: My movie?
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Speaker 1: I want to look like I was like, I want
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Speaker 1: to unravel this a bit. Can you talk about this
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Speaker 1: and know this is.
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Speaker 3: This is so not the topic of the podcast.
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Speaker 1: I want to I need people to know about it
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Speaker 1: because I want to know about it. So I told
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Speaker 1: me through this.
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Speaker 2: Okay, so if you read the Weekly Hurdle then you're
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Speaker 2: in the loop. But a clip from Hurdle is in
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Speaker 2: this new Anna Kendrick movie that's called Alice Darling. And
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Speaker 2: it was so funny because I got an email like
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Speaker 2: in November of twenty twenty one from someone who reached
4:48
Speaker 2: out via my square space, like my personal website and
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Speaker 2: told me that she had found the show and thought
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Speaker 2: that this one episode had really good tidbits for them
4:58
Speaker 2: to use in an edit of this movie. And I
5:00
Speaker 2: was like, I don't know if this is real. I'm
5:02
Speaker 2: going to reach out to her. It's totally legit. I
5:05
Speaker 2: reach out to my friend that works at like a
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Speaker 2: music production company.
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Speaker 3: I was like, what do I even tell her that
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Speaker 3: this costs?
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Speaker 2: Spoiler alert, you don't get a lot of money goes
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Speaker 2: in a movie, maybe at least not this one. And
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Speaker 2: then yeah, So fast forward two years, I was like
5:21
Speaker 2: scrolling to see what movies were in the area. I
5:23
Speaker 2: like wanted to go see a movie, and I saw
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Speaker 2: that the movie was out and I had no idea.
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Speaker 2: And so it actually comes out for a wide release
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Speaker 2: on January twentyeth but soho House gets like advanced screenings
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Speaker 2: of certain films that are coming, and so I went
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Speaker 2: with a friend and it was truly it was crazy
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Speaker 2: because we were sitting there, it was only like twenty
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Speaker 2: three minutes in all of a sudden, like you hear
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Speaker 2: my voice and she's on a run and I was like,
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Speaker 2: oh my god, Okay, that's it nice.
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Speaker 1: We need to kind of like just told me as
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Speaker 1: a second because it's a wind dude, Like it's a wait,
5:53
Speaker 1: let me champion you for Seconday. So the it was
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Speaker 1: great is always like, as I was going through reading
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Speaker 1: the caption, and if you guys haven't read this caption,
6:02
Speaker 1: you need to read the caption. I don't know the
6:04
Speaker 1: best way to highlight it. Maybe you can talk about
6:05
Speaker 1: what it looks like the show. Yeah, okay, cool, nice,
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Speaker 1: But the way that you wrote was genuinely firstly beautiful,
6:13
Speaker 1: but you actually were able to depict so much of
6:17
Speaker 1: what people feel at the time of in a moment
6:20
Speaker 1: that's you know, a win for them. Yeah, and I think,
6:23
Speaker 1: you know, obviously I want to champion you, but also
6:25
Speaker 1: think it's a really cool moment for people as well.
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Speaker 1: In general. Its like you could remember in that moment
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Speaker 1: how you felt, like to your breath. Yeah, that was
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Speaker 1: really cool, dude.
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Speaker 2: That's feeling something I've really worked on in twenty twenty two,
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Speaker 2: aka like not a gloss over how I feel in
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Speaker 2: big moments. I have a tendency to, like in a
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Speaker 2: journal to just like write down the activities that happened
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Speaker 2: the day before, but not really capture how I was
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Speaker 2: feeling as I was going through my day and so
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Speaker 2: feelings are something that I'm really heightened to right now
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Speaker 2: and in this chapter of my life where I am
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Speaker 2: really hoping to be more and also document this moving forward,
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Speaker 2: helping that one day I have a book to write.
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Speaker 2: It's good to remember how I felt and be able
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Speaker 2: to articulate that fully. Speaking of books, you have a
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Speaker 2: book coming out, I do, How does that feel upcoming author?
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Speaker 1: Mate? It's good. It's when I say good, it's awesome. Yeah,
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Speaker 1: it is so awesome. I it, you know, straight up,
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Speaker 1: it's been like six and a half years and then
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Speaker 1: making this one, like I've been, I've done books before,
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Speaker 1: but full transparency. The last book I did it was
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Speaker 1: when I first arrived here in America. So all the
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Speaker 1: books i've done a pretty much based when I was
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Speaker 1: in Australia, moved here and like you know, I was
7:36
Speaker 1: fresh off the plane, launched the book. No one knew
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Speaker 1: me here, didn't know anything about America, and it didn't
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Speaker 1: do well. And straight up that's been a huge learning
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Speaker 1: experienced for me. So transfer like six or seven years later,
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Speaker 1: getting this book deal was like culmination of hard work,
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Speaker 1: great determination, but also education because I knew upon reflection,
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Speaker 1: like I knew nothing about the this space like I
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Speaker 1: do now, but also the environment to which I'm in.
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Speaker 1: So yeah, I'm excited by it comes out. We'll talk
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Speaker 1: about later, but it comes out early. Well they say
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Speaker 1: Jan one, twenty twenty four or late Jan twenty late
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Speaker 1: twenty twenty three. Okay, all right, what's your space, mate?
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Speaker 1: What's your space?
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Speaker 3: Watch your space?
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Speaker 1: Space?
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Speaker 2: So excited for you. That's really that's really stellar. Do
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Speaker 2: we have any like intel on what it's gonna be called?
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Speaker 1: We do eat like a legend?
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Speaker 3: Oh so down?
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Speaker 1: Yeah right, Yeah, it's on brand, which is essentially a
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Speaker 1: book around how to help optimize your performance through food.
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Speaker 1: And it's not just like eating the right food. It's
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Speaker 1: also helping to eat to sleep better and feel better,
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Speaker 1: move better, think better, all that kind of stuff.
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Speaker 3: That's awesome. All right, Well, I'm so excited for you
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Speaker 3: and I can't wait.
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Speaker 2: Well, we'll definitely have you back around pub around pubd it.
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Speaker 1: I get to cook with you when doing it.
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Speaker 2: Yes, let's talk about what we're talking about today. Six
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Speaker 2: minutes into recording me, we should get there today. We
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Speaker 2: are talking about small things you can do in the
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Speaker 2: kitchen to be healthier this year or whenever you may
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Speaker 2: be listening to this. We are at the top of
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Speaker 2: twenty twenty three right now, but alas, it is never
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Speaker 2: the wrong time to maybe do an audit about some
9:11
Speaker 2: of the things that you have going on in your
9:13
Speaker 2: regular routine and if you're interested in doing so, how
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Speaker 2: you can clean it up a little bit, right.
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Speaker 1: Yeah, mate, Honestly, it's funny we get to this point
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Speaker 1: a year and we feel very motivated. We're very motivated
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Speaker 1: to make the adjustments to our health that will optimize us.
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Speaker 1: But sometimes it's, like we discussed this off the podcast,
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Speaker 1: I think people try and make two big chance, two
9:33
Speaker 1: bigger changes. People try to make two bigger changes, and
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Speaker 1: I'm like, just try to do baby steps, make gradual
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Speaker 1: and sustainable straight up. But you know, there's a number
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Speaker 1: of things you can do. I would suggest is firstly,
9:45
Speaker 1: be realistic about what you want to achieve. We always
9:48
Speaker 1: say that, but actually be realistic. And that doesn't have
9:50
Speaker 1: to be around you know, your personal health. It could
9:52
Speaker 1: be like how Caen you want to cook, how Caen
9:54
Speaker 1: you want to eat from a certain restaurant that you
9:56
Speaker 1: believe in, or whatever it is. But I think actionable
9:59
Speaker 1: things you can do kitchen. It is actually firstly doing
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Speaker 1: an audit audit like your kitchen audit your pantry. What
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Speaker 1: do you have still in there that it's been there
10:07
Speaker 1: for every long time. You're probably never going to touch,
10:09
Speaker 1: but it's still there to make you think about maybe
10:11
Speaker 1: having this not good for you. So we always talk
10:13
Speaker 1: about avoiding the refined sugars, avoiding the things that are
10:16
Speaker 1: going to be, you know, in some way catastrophic to
10:19
Speaker 1: our diabetic health or metabolic syndrome, all those kind of things.
10:22
Speaker 1: But I think straight off the bat, avoiding as much
10:26
Speaker 1: refined sugar is the most simple thing that we can
10:28
Speaker 1: do to our health. Right, we talk about alcohol, Are
10:32
Speaker 1: you gonna drink? Are you doing I'm doing?
10:35
Speaker 2: I feel as though I've seen it on TikTok. The
10:37
Speaker 2: trend is calling it damp January. Oh I'm doing dry
10:41
Speaker 2: is January. But I'm really trying to do less drinking
10:44
Speaker 2: in general. So for me, my two rules right now
10:48
Speaker 2: in January, and I don't think I'll uphold this in February,
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Speaker 2: but my two rules were you can drink on Saturdays
10:54
Speaker 2: and you can drink if you go on.
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Speaker 1: A dep That are really good rules.
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Speaker 2: So like the other day, that well, I did go
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Speaker 2: If my mom is listening to this, I know she's
11:03
Speaker 2: going to talk to me about this. I did go
11:04
Speaker 2: on a date, and proud of me, I actually went
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Speaker 2: on a date and I didn't drink.
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Speaker 3: I had a mark Tale.
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Speaker 2: But then when I went to go see the movie,
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Speaker 2: I had a drink because it was like a night
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Speaker 2: to celebrate.
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Speaker 1: Sure.
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Speaker 3: So I think that in.
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Speaker 2: General, on the theme of like dried January, my goal
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Speaker 2: is just to be a little bit more intentional.
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Speaker 1: No, I think it's intentional. Drinking is so important. The
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Speaker 1: topic last year we came across is people were trying
11:27
Speaker 1: to pick too many times a year to go on
11:30
Speaker 1: a break and it was like this hot, cold kind
11:33
Speaker 1: of thing. It's worse than trying to actually date someone
11:35
Speaker 1: who's kind of interested in you and they're not interested
11:37
Speaker 1: in you and you just didn't know what's going on.
11:38
Speaker 1: But effectively, if you can be intentional and pick a
11:41
Speaker 1: thing that sustainable around what you were trying to achieve,
11:44
Speaker 1: it's more likely to be a successful habit than you
11:47
Speaker 1: need to create for the rest of your life. Right, right, So, like,
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Speaker 1: you know, you picking those two rules. I think that's
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Speaker 1: actually quite realistic. It's also enjoyable because you know, you know,
11:55
Speaker 1: not that you need another sh'us to get another drink
11:57
Speaker 1: on just to go on a date. That'd be pretty
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Speaker 1: funny actually, like, oh, I'm gonna go on date you
12:00
Speaker 1: so I can drink. But like you know, I think
12:03
Speaker 1: it's a really really stick option. You're not gonna have
12:06
Speaker 1: too many days realistically during the week, and you're still
12:08
Speaker 1: going to hit something. It's more exciting for you. And
12:10
Speaker 1: I'm sure you probably find times that you don't want
12:12
Speaker 1: to actually drink, even in those events that you do
12:14
Speaker 1: have the opportunity to do.
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Speaker 2: So. I went to a work dinner last night and
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Speaker 2: I wasn't interested in drinking at all. And I that's
12:21
Speaker 2: one of those situations where it's so easy to sit
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Speaker 2: there and have like four or five drinks just because
12:26
Speaker 2: someone is constantly walking up to you and asking you
12:28
Speaker 2: if you want more. And I was just so grateful
12:31
Speaker 2: that I didn't because I woke up this morning, I
12:33
Speaker 2: felt great, and I just have so much on my
12:36
Speaker 2: to do list that I feel more prepared today than
12:39
Speaker 2: if I just mindlessly sat there and drank six glasses
12:42
Speaker 2: of wine last night.
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Speaker 1: One hundred percent. So I think to that point, it's like,
12:45
Speaker 1: let's be more intentional about the drinking, like if we're
12:48
Speaker 1: going to be doing it when you want to do it.
12:50
Speaker 1: And I'm not going to say high boundaries for every
12:51
Speaker 1: single person now rules, but I think it's just important
12:54
Speaker 1: for you to be really stick about it.
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Speaker 2: Yeah, and to double click on what we started talking
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Speaker 2: about and kind of breezed by. You mentioned at the
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Speaker 2: top of this doing a cabinet audit or a pantry audit.
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Speaker 2: And I love the idea of cleaning out the cabinet
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Speaker 2: for two reasons. One, it's good to know what.
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Speaker 3: You're already holding on to.
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Speaker 2: Sometimes we just hold on to stuff because it's like, oh,
13:12
Speaker 2: I feel like I should have this in the house, right,
13:14
Speaker 2: But if you're not using it, then lose it. Like
13:17
Speaker 2: if you're not using it, lose it. And then beyond that,
13:20
Speaker 2: the therapeutic nature of cleaning out a pantry is top
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Speaker 2: notch for me, top notch. But I would love for
13:28
Speaker 2: you to talk a little bit about what some of
13:30
Speaker 2: the staples can be or should be when it comes
13:33
Speaker 2: to things that we should be keeping in our pantry.
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Speaker 1: Yeah, one hundred percent. And just FYI, team, you know,
13:39
Speaker 1: Abida has got a really great design kitchen, so she
13:43
Speaker 1: knows what she's talking about when it comes through cleanliness,
13:45
Speaker 1: particularly organization. Look, I would say that the main things
13:49
Speaker 1: I would look for is people say fresh is best.
13:53
Speaker 1: And obviously we're always going to have the nutritional value
13:56
Speaker 1: of fresh ingredients, you know, that's always getting be viable
13:59
Speaker 1: for us. But things in pantries like canned beans, like
14:02
Speaker 1: beans are things that are timeless to a degree, but
14:05
Speaker 1: timeless but also uphold so much. Fiber beans of protein
14:08
Speaker 1: like chickpeas and lentils and beans are things that I
14:11
Speaker 1: think we should buy, you know, in the event that
14:13
Speaker 1: we have some sort of other hurricane that comes by
14:16
Speaker 1: and they will look after it for a very long time.
14:18
Speaker 1: Spices always right. Admittedly, if you're looking after these spices,
14:23
Speaker 1: make sure the lids are kept on, keep your olive
14:26
Speaker 1: oils and obviously your wine as well out of sunlight.
14:29
Speaker 1: But in terms of your major things that we can
14:31
Speaker 1: hold onto with things that don't have moisture within them, right,
14:34
Speaker 1: or are canned. If you have canned milk, particularly coconut milk,
14:38
Speaker 1: you are fine canned. Like you know, I've seen condensed
14:40
Speaker 1: milk still, and hey, I'm a sucker for condensed milk
14:43
Speaker 1: when I'm making like a cheap lemon meringue pie, haven't
14:46
Speaker 1: done a couple of years, probably going to do it
14:48
Speaker 1: this weekend right now. But ultimately you're looking at things
14:51
Speaker 1: that are not full of massive amount of preservatives that
14:54
Speaker 1: you can hold onto in your cabinet, right spices, beans,
14:57
Speaker 1: et cetera. When it comes to fresh ingredients, they shouldn't
15:00
Speaker 1: sticking around anyway. But I find I know this is bad.
15:02
Speaker 1: I've been to friends, and now that I'm doing this
15:04
Speaker 1: kitchen series, I see people like their kitchens. They've got
15:08
Speaker 1: mold on the inside of certain things. They haven't even
15:10
Speaker 1: realized because they just don't bury themselves into certain areas
15:14
Speaker 1: of their kitchens and their pantries. And obviously we don't
15:16
Speaker 1: have mold can be I think we looked last year
15:20
Speaker 1: at a couple of restaurants when they were saying that
15:23
Speaker 1: a lot of people who lived who worked at the
15:26
Speaker 1: restaurants never actually got home to cook, and they found
15:29
Speaker 1: that most of the stuff they had was because they
15:31
Speaker 1: had mold and had built out. So it's actually something
15:34
Speaker 1: now that I think about it, everyone should be very
15:36
Speaker 1: conscious of if you're not doing an order of your
15:38
Speaker 1: pantry for its food. You should also be doing an
15:40
Speaker 1: order for your pantry for any potential moisture things that
15:43
Speaker 1: be causing half half bacteria as well in general.
15:46
Speaker 2: So I feel like that's like all the stuff that
15:48
Speaker 2: lives in typically speaking, the door of your fridge. It's
15:53
Speaker 2: like pickled holopenos or I mean, pickles don't last that
15:57
Speaker 2: long in my fridge. But like pickles, or if you
15:59
Speaker 2: keep catching up mustard, certain dressings like or other things
16:03
Speaker 2: that you just may not use often and buy once
16:05
Speaker 2: every six months, some of that stuff you should not
16:08
Speaker 2: be holding onto for six months.
16:09
Speaker 1: Yeah. I think of a dinner party you had during Christmas, right,
16:12
Speaker 1: and in the dinner party you may have had a
16:14
Speaker 1: dip or like some sort of sauce, And now you
16:17
Speaker 1: don't have that dinner party because you're not going through
16:18
Speaker 1: that same festive season and still in your fridge, and
16:21
Speaker 1: you got to question, am I ever going to use
16:22
Speaker 1: that again? Or I'm just gonna have friends around? Like,
16:24
Speaker 1: You've got to think about some of the stuff that
16:26
Speaker 1: you're having. It's also taking up real estate in your space.
16:28
Speaker 1: You could be holding other stuff you just don't creatively
16:30
Speaker 1: think about. And I know all of us are doing this.
16:32
Speaker 1: What's that one thing you still have in your fridge
16:35
Speaker 1: that you open the door to three times a day
16:37
Speaker 1: at least, and you know it's there, but you're never
16:39
Speaker 1: gonna use it because you show in the recipe one time.
16:42
Speaker 1: Didn't like the recipe for a reason. It's like it
16:45
Speaker 1: just as you said, if you're not using it, lose it.
16:48
Speaker 3: If you're not using it, lose it.
16:50
Speaker 2: And also, I like what you said about the They're
16:55
Speaker 2: like that one item is taking up space for something
16:57
Speaker 2: else that can be really great for you. So we
17:00
Speaker 2: talked about some of the pantry steeples when it comes
17:03
Speaker 2: to shopping for things that we're keeping in the fridge
17:05
Speaker 2: here fresh produce.
17:06
Speaker 3: What are some of your steeples?
17:08
Speaker 1: Some of your go tosh Like it's weird the battle
17:10
Speaker 1: between fridge versus Oh, this should be a game. This
17:14
Speaker 1: should like fridge versus pantry? Ready, yeah, first it comes
17:17
Speaker 1: to your mind, peanut, butter, what do you mean, like
17:20
Speaker 1: you're keeping your fridge, you keeping your pantry?
17:22
Speaker 3: Oh I keep that on my pantry?
17:23
Speaker 1: Cool?
17:23
Speaker 3: Do you keep that on your fridge?
17:26
Speaker 1: I do all my girlfriend and I've told her thousands
17:28
Speaker 1: of times. Let's keep the peanut butter in the fridge
17:30
Speaker 1: in the pantry, but she just continues to put it back.
17:32
Speaker 3: Do you have the peanut butter that you need to
17:34
Speaker 3: stir to use?
17:35
Speaker 1: Give me the one from TJ's Yeah, I love that one,
17:39
Speaker 1: But you go, we shove the whole foods a lot
17:40
Speaker 1: of times, so we just get the fresh ready made
17:43
Speaker 1: that one as well, which is like kind of fine
17:45
Speaker 1: and satisfied. Also, would peanuts be going from like peanuts
17:48
Speaker 1: into a peanut butter.
17:49
Speaker 3: Now I'm like creaving peanut butter. Okay? Wait, what else
17:52
Speaker 3: is on the fridge.
17:53
Speaker 1: Of pantry with sweet potatoes on the counter? Yeah? Exactly, Okay, nice,
17:59
Speaker 1: trust me, I've seen some some Yeah again, you know
18:02
Speaker 1: I've gone through some kitchen.
18:03
Speaker 2: That's like onions as well. Onions are supposed to stay
18:05
Speaker 2: on the counter, not in the fridge.
18:06
Speaker 1: Correct.
18:06
Speaker 3: What else? Eggs? People? This is controversial mine staying the fridge?
18:11
Speaker 1: Okay? How often do you go through them?
18:14
Speaker 3: Like within the week usually?
18:16
Speaker 1: Yeah? What? Well, it depends, like see the idea behind eggs.
18:21
Speaker 1: If you keep them at room temperature and you're working
18:23
Speaker 1: with them so like a whisk or like you're trying
18:25
Speaker 1: to create volume out of them, maybe an omelet you
18:27
Speaker 1: get more volume based in the fact they're at room temperature.
18:29
Speaker 1: The alternaive kabe you bring them out twenty intes before
18:32
Speaker 1: you use them. But you know they can they can,
18:35
Speaker 1: they can hold for a while. Don't have to be
18:37
Speaker 1: at you know, necessarily fridge temperature.
18:40
Speaker 3: Where's your butter.
18:41
Speaker 1: It's in the fridge.
18:42
Speaker 2: Mine's in the fridge too. That just it's dairy. How
18:45
Speaker 2: are you gonna keep on the counter. I don't get it.
18:47
Speaker 1: Yeah, here's what's interesting. Now you can if people are like, well,
18:50
Speaker 1: it's going to be really hard to spread, get yourself
18:52
Speaker 1: for greater, great your butter, and it makes it soft,
18:56
Speaker 1: and then it's like it's really movable, right, it's nice
18:58
Speaker 1: and soft and you can. Yeah.
18:59
Speaker 2: It's like I'm just laughing because we're like on minute
19:01
Speaker 2: twenty here and we're like kind of on topic, but
19:03
Speaker 2: mostly off tackt's topic.
19:05
Speaker 1: It's a fun game, fridge or pantry.
19:06
Speaker 2: It's a pantry flight game. But let's go back. We're
19:09
Speaker 2: talking healthy small tweaks, things you can do to be healthier.
19:14
Speaker 2: So we talked about making sure that you've got some
19:17
Speaker 2: great steeples in your pantry, and we were about to
19:20
Speaker 2: talk about the steeples that should be in your fridge.
19:22
Speaker 3: So what steeple should be in your fridge.
19:23
Speaker 1: I'm not going to say it's gonna be food. I'm
19:24
Speaker 1: going to say it's going to be a very organized,
19:28
Speaker 1: for lack of a better word, TopWare container set. And
19:30
Speaker 1: the reason for this, it's more motivating to store food
19:33
Speaker 1: if everything's in a neat, tidy fashion. I love that,
19:36
Speaker 1: you know what I mean. So finding like you open
19:38
Speaker 1: up a fridge and everything's everywhere because you've got like
19:40
Speaker 1: you know, odds and end come toup aware. I'm not
19:42
Speaker 1: saying chuck out your TopWare if if you are using it,
19:45
Speaker 1: but if you've got a really nice organized set, it
19:47
Speaker 1: makes you feel makes you feel cleaner, tidier. That's you know.
19:52
Speaker 1: I'll tell you what. If you ever a fridge and
19:53
Speaker 1: see it messy, you're generally going to see that the
19:55
Speaker 1: rest of their place is gonna be messy too. It's interesting. Yeah,
19:58
Speaker 1: got to get home and clean up my fridge. But yeah,
20:00
Speaker 1: so I think for sure, first and foremost top way containers.
20:03
Speaker 1: In terms of actual ingredients, you should always have the
20:06
Speaker 1: regular stuff. And I say regular, but freezer space I
20:10
Speaker 1: think is actually more important. Right now than fridge cheaper,
20:14
Speaker 1: you know, holds longer. Getting frozen broccoli, getting frozen stir
20:19
Speaker 1: five veggies, putting them in the freezer is honestly one
20:22
Speaker 1: of the best things we're going on right now. With
20:24
Speaker 1: inflation going on, everyone's saying the cost of food, which
20:26
Speaker 1: it is, is going up. I would suggest people go
20:28
Speaker 1: and get some frozen veg so in the event they
20:30
Speaker 1: do get fresh and they run out, they don't have
20:33
Speaker 1: to run down the store quickly. They've also got something
20:34
Speaker 1: at last. Even if you open the packet, you can
20:36
Speaker 1: still reuse it. So when it comes to the fridge itself,
20:40
Speaker 1: I think the most important thing is to have your
20:42
Speaker 1: actual assortment of fruit veg and then if you do
20:46
Speaker 1: have your proteins, avoid the dairy meats because as good
20:50
Speaker 1: as we continue to explore, it just increasing nitrates and
20:53
Speaker 1: things like that. So actual whole food proteins without hormones
20:57
Speaker 1: and stuff like that. Okay, and make sure that they're
20:59
Speaker 1: on the bottom shelf.
21:00
Speaker 3: Oh that's an interesting POV. What's the deal?
21:02
Speaker 1: So if you put something on, if you have a
21:05
Speaker 1: protein and it's on the top shelf and it's raw,
21:08
Speaker 1: there has still have a very small chance but a
21:10
Speaker 1: chance of it dripping down and affecting everything else underneath you,
21:14
Speaker 1: Whereas if you put it on the bottom shelf and
21:15
Speaker 1: it leaks, it's not a problem because it's just not
21:18
Speaker 1: gonna stain anything else but the protein itself.
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Speaker 2: the entire store today. Okay, so fruits, veggies, really good proteins.
24:04
Speaker 2: When it comes to now execution, what else can we
24:08
Speaker 2: talk about when it comes to how we can edge
24:12
Speaker 2: up on the health side here? So maybe we could
24:14
Speaker 2: talk about portion sizes question mark?
24:17
Speaker 1: Okay, all right, so portion size control. I always leave
24:21
Speaker 1: by a rule that one cup of how to put
24:25
Speaker 1: this so you your plate itself should be a combination
24:29
Speaker 1: of firstly, lots of color we've talked about before, a
24:33
Speaker 1: source of starch or carbohydrates, so it can be soup, potato, rice,
24:36
Speaker 1: whatever it is. And your protein whatever protein to your liking,
24:40
Speaker 1: whether it be tofu, which we can go through in
24:43
Speaker 1: sult amazing benefits of chicken fish, whatever it is. Now
24:46
Speaker 1: we're not doing any revolutionary here talking about this, but
24:49
Speaker 1: the biggest thing you would probably regulate would be the
24:51
Speaker 1: carbohydrate or the protein source. The color should stay the same, right,
24:55
Speaker 1: So if you're looking to maintain, you know, I'm a
24:59
Speaker 1: one eighty right now, I'm looking to maintain I'm probably
25:01
Speaker 1: gonna have more than one and a half one bit
25:04
Speaker 1: more than one cup of starch, and I'm looking to
25:07
Speaker 1: drop weight, I'm probably looking around three quarters to a
25:10
Speaker 1: half cup of starch, right, my protein will relatively stay
25:13
Speaker 1: the same. So if you're somebody's trying to put on
25:15
Speaker 1: weight and you probably around the average person's like two
25:19
Speaker 1: thirds a cup of starch, you would increase that maybe
25:21
Speaker 1: to one cup. And if you're someone who's looking to
25:24
Speaker 1: drop weight, you're looking to maybe one third of a cup,
25:26
Speaker 1: So you can vary based on that. You veg should
25:28
Speaker 1: always stay the same, right, because that supports all the
25:31
Speaker 1: things that your starch requires, and then the protein that
25:35
Speaker 1: will regulate based on what your goals are. If you're
25:38
Speaker 1: looking to put on a lot of weight mass wise,
25:40
Speaker 1: you know, it's one point to put inspective. The actual
25:44
Speaker 1: formula for increasing lean muscle mass at ten percent over
25:48
Speaker 1: a six week period of time. If you're working in
25:50
Speaker 1: pounds is zero point seven times your body weight, and
25:55
Speaker 1: that resulting number is the amount of protein in grams
26:00
Speaker 1: you'd have daily. If you're working in kilograms, it is
26:03
Speaker 1: one point six times your body weight, and that resulting
26:06
Speaker 1: number is the amount of grams of protein per day.
26:08
Speaker 1: All right, So they're the kind of things to think about.
26:11
Speaker 1: Hold into that formula. Make sure you regulate your starch,
26:14
Speaker 1: keep your greens the same.
26:15
Speaker 2: Something that you said there that I want to highlight
26:17
Speaker 2: is that the greens or the veg helps you execute
26:21
Speaker 2: for whatever the starch needs.
26:22
Speaker 3: Can you expand on that?
26:24
Speaker 1: Yeah, so I want to I want to flow this.
26:25
Speaker 1: Like if you think about your say your macro nutrients,
26:29
Speaker 1: which is your proteins, your fats, and your carbs, as say,
26:32
Speaker 1: the building blocks of a Sayer stadium. In order for
26:35
Speaker 1: that stadium to be built, we need all the materials
26:37
Speaker 1: to be shipped there. So if you are say cement
26:41
Speaker 1: reflecting as protein, the cement has to get onto a
26:45
Speaker 1: truck and then has to drive down a highway. It
26:47
Speaker 1: has to then pass all the traffic lights. It has
26:49
Speaker 1: to be driven there by a driver, gets to the stadium,
26:53
Speaker 1: be tipped off the truck, someone shovels to a location,
26:55
Speaker 1: and then eventually it is molded into the shape of
26:58
Speaker 1: the structure of the stadium. So, if protein is cement,
27:03
Speaker 1: there are all those different elements and parameters in order
27:06
Speaker 1: for that protein to get to its position to be built.
27:09
Speaker 1: Protein is just a protein. Protein, It's just a building block.
27:14
Speaker 1: But in order for it to get to its job,
27:15
Speaker 1: it has to have all these micronutrients in order to
27:18
Speaker 1: support it. So that's where all these micronutrients come in.
27:22
Speaker 1: It doesn't matter how much protein you have if you
27:24
Speaker 1: don't have the micronutriants to support them. Otherwise they're just
27:26
Speaker 1: going to be stagnant. I'm not going to do anything.
27:28
Speaker 1: So in order to support the needs of your carbohydrates,
27:32
Speaker 1: your fats, and your protein to do their job, you
27:36
Speaker 1: need your assortment, vitamin B, you need all your different complexes,
27:39
Speaker 1: You need all the micronutrients in order for them to
27:42
Speaker 1: do their job.
27:44
Speaker 2: I'm like sitting here remembering that I have half a
27:46
Speaker 2: bottle of athletic Greens I still have to drink.
27:49
Speaker 1: Is that daily?
27:50
Speaker 2: No, I drank the whole bottle usually in the morning,
27:52
Speaker 2: but I was on the rush this morning and I
27:54
Speaker 2: was already holding a cup of coffee, so I told
27:56
Speaker 2: myself that I would reshake up the bottle when I
27:59
Speaker 2: got home. And now you're reminding me that I have
28:01
Speaker 2: ag one just leading for me.
28:02
Speaker 1: That's what we do it, man, That's why we do
28:04
Speaker 1: seventy five those wonderful things. And if you want to
28:06
Speaker 1: sign up to Emily's link to make sure you get
28:09
Speaker 1: a free vitamin D three K. So what is it?
28:11
Speaker 3: Head to Athleticgreens dot com slash hurdle.
28:13
Speaker 1: Oh no way, what a product please? That is a
28:16
Speaker 1: great one.
28:18
Speaker 2: I love how you said seventy five of those things.
28:19
Speaker 2: He's inferring seventy five whole food sourced ingredients.
28:22
Speaker 1: Yeah, that is else battle on here?
28:26
Speaker 3: Oh my gosh, probably a lot, honestly.
28:28
Speaker 2: So we now have a better understanding of why you
28:32
Speaker 2: need it, all right, and this can be what is
28:36
Speaker 2: problematic about some of these fad diets maybe that we
28:40
Speaker 2: hear about often and many people unfortunately look into at
28:43
Speaker 2: the top of a new year around this time they're
28:45
Speaker 2: thinking about going car free without thinking about our fully
28:48
Speaker 2: understanding perhaps why carps have a good place in the
28:51
Speaker 2: diet to begin with.
28:53
Speaker 1: It's interesting, mate, like you hit the nail on the head.
28:56
Speaker 1: The problem we face, particularly things like keto or going
28:59
Speaker 1: card free, is we forget that we do lose weight.
29:02
Speaker 1: But for what reason? You lose weight? Initially because you know,
29:06
Speaker 1: carbs hold water, So like if you remove carbs from
29:09
Speaker 1: your you know your system, you're going to lose all
29:12
Speaker 1: the water. That goes with them as well. So you
29:14
Speaker 1: lose all those water weight, great, but then all of
29:16
Speaker 1: a sudden you're weak, you're tired, and then when you
29:19
Speaker 1: start to put those cars back into the system, you
29:22
Speaker 1: swell back up again. So it's not really a sustainable thing.
29:25
Speaker 1: And so you know, we hear a lot about these
29:27
Speaker 1: keto diets, these carnivore diets, and end of the day
29:32
Speaker 1: you see a lot of like, you know, there's people
29:34
Speaker 1: out there I've had to reintroduce fiber to their diet
29:38
Speaker 1: before claiming they were having like you know, issues because
29:42
Speaker 1: they were saying, oh, you should be having just protein
29:44
Speaker 1: and then realize I'm just going to re introduce fruit.
29:46
Speaker 1: Oh I'm just going to re introduce some veggies that
29:48
Speaker 1: they realize that fiber is what is so crucial and
29:51
Speaker 1: critical to digestion, brain health, all this kind of stuff. So, yes,
29:56
Speaker 1: these fad diets. Look, if you're trying to lose weight,
29:59
Speaker 1: you try I always wait for now, you trying to
30:01
Speaker 1: always wait for the rest of your life. I'm just
30:03
Speaker 1: putting out there most people are looking at option B.
30:06
Speaker 1: If that's the case, fine, a sustainable system that is
30:08
Speaker 1: for you, And no matter what people say, the most
30:12
Speaker 1: across the broad topic of diets in general. The more
30:16
Speaker 1: plants you have, whether you're plant based or not, the
30:18
Speaker 1: more supportive you after your overall health, which in turn
30:21
Speaker 1: will support whatever it is you're looking to do, which
30:23
Speaker 1: is if it is weight loss or weight gain, or
30:25
Speaker 1: maintain energy balance, whatever it is. So I think it's
30:28
Speaker 1: so important we avoid these bad diets. Definitely have like
30:31
Speaker 1: a six week goal and look away at hitting that,
30:34
Speaker 1: but not in the way it's unsustainable for your overall future, right, And.
30:37
Speaker 2: I love setting goals that are really just thinking about
30:41
Speaker 2: your overall health and well being in mind, nothing related
30:45
Speaker 2: necessarily to the scale, but more so thinking about what
30:47
Speaker 2: you can be.
30:48
Speaker 3: Doing to better take care of you.
30:50
Speaker 2: So we've highlighted a few times here the benefit of
30:52
Speaker 2: really making sure that you have colors on your plate,
30:54
Speaker 2: which is a really fun exercise honestly, when it comes
30:58
Speaker 2: to mixing things up, and I think I think that
31:00
Speaker 2: that's one of the things that we spoke about before
31:03
Speaker 2: you came in here today, was that mixing things up
31:05
Speaker 2: can actually be a really great tip when it comes
31:08
Speaker 2: to taking care of your overall health.
31:10
Speaker 1: One hundred per cent stimuli you think about when you
31:12
Speaker 1: go to the gym. If you do the same gym
31:14
Speaker 1: routine over and over again, you it's a position where
31:16
Speaker 1: it's like one you're not being challenged mentally physically, you're
31:19
Speaker 1: not getting that same feeling of the rush that you
31:21
Speaker 1: get from doing a new challenge, and you kind of
31:24
Speaker 1: get bored and fizzle out. The same thing happens to food.
31:27
Speaker 1: So if you think about when you go if you
31:28
Speaker 1: went to the same restaurant, no matter how good it is,
31:30
Speaker 1: every single night, you're going to get to the point
31:32
Speaker 1: like I need to go somewhere else. Same thing for
31:34
Speaker 1: food in general. Give your body the stimulant it needs.
31:38
Speaker 1: Keep guessing and like you'll find yourself create this broader
31:42
Speaker 1: spectrum of energy. Your sleep will be better because you're
31:45
Speaker 1: having a variety of things. And that's another factor as
31:47
Speaker 1: goes Like heading into twenty twenty three, I saw a
31:50
Speaker 1: lot of people hitting me up around like goal setting,
31:52
Speaker 1: like why don't you think about sleep? Like how often
31:55
Speaker 1: are people having these wearable technologies now? And you can
31:58
Speaker 1: just totally factor in, Okay, make sure I'm getting one
32:00
Speaker 1: and a half to two and a half hours of
32:02
Speaker 1: rem sleep at night. Maybe you can it's measurable now,
32:05
Speaker 1: so you can find a way of doing that any broadway,
32:07
Speaker 1: and veggie is a great way of doing it. Eating
32:09
Speaker 1: drinking a little bit less is definitely gonna help as well.
32:12
Speaker 3: Yeah, yeah, that's very true. That's very true.
32:14
Speaker 2: So mixing up your plate a really great tip to
32:18
Speaker 2: stay a little bit healthier than New Year.
32:20
Speaker 1: And also picking you recipes as well online.
32:23
Speaker 2: That's definitely something that's fun, but that can also make
32:27
Speaker 2: it a little difficult in terms of mixing things up,
32:30
Speaker 2: only because I'm a single woman and I will make
32:35
Speaker 2: a recipe and then I'll have that recipe to eat
32:37
Speaker 2: over like two or three ds, and then by the
32:40
Speaker 2: third day I don't even want to eat it anyway.
32:42
Speaker 2: So it's just that actually is like a sticking point
32:44
Speaker 2: for me.
32:45
Speaker 1: That's a really good point. People go, oh yeah, make
32:47
Speaker 1: things in batches. I'm like, well, if you are, like
32:50
Speaker 1: you know, an individual where you're not looking out to
32:52
Speaker 1: e and butt yourself and you have the same thing
32:54
Speaker 1: like four days in a row, like spaghetti ballon aise,
32:57
Speaker 1: I'll have four days in a row, no problem, no problem.
33:00
Speaker 1: Like there's some things I totally get myself. I think
33:02
Speaker 1: a measurable thing here is be realistic about how being
33:05
Speaker 1: the size of the recipe can be as well. So
33:07
Speaker 1: it's like, don't feel as if you have to make
33:10
Speaker 1: the sizeable thing where it's like serves four. Okay, well
33:12
Speaker 1: maybe harve it. But you know, I think there's another
33:15
Speaker 1: way is like, have a think about the ingredients you're
33:17
Speaker 1: bringing in and can you get them across a number
33:20
Speaker 1: of different dishes. Can you prep them in a way
33:22
Speaker 1: that you can to prep them tomorrow night for another
33:24
Speaker 1: dish that will still get you excited? So I definitely
33:27
Speaker 1: level you and that I think it's it's you know,
33:29
Speaker 1: that would put me off, But I still think there's
33:31
Speaker 1: ways you can go around it to still get that versatility,
33:34
Speaker 1: minimize time, yeah, and you know, make sure you're getting
33:37
Speaker 1: that tasty either you want.
33:38
Speaker 2: Yeah, that's smart being able to prep one thing and
33:40
Speaker 2: use it in multiple dishes. And that's where the planning
33:43
Speaker 2: comes in, which I think is probably one of the
33:45
Speaker 2: last things we'll talk about today, the idea of planning
33:48
Speaker 2: for your health, thinking ahead, even if it takes you
33:52
Speaker 2: ten or fifteen twenty minutes on a Sunday, that planning
33:56
Speaker 2: is truly going to be the thing that helps you
33:58
Speaker 2: stay ahead when the week gets. I feel as though
34:02
Speaker 2: I ran a marathon this week. Spoiler alert, I have
34:04
Speaker 2: not run a marathon this week. I haven't run it all.
34:07
Speaker 2: My foot is still on the ups. But I had
34:10
Speaker 2: no time to breathe. Still, with no time to breathe.
34:13
Speaker 2: When I went to like go grab lunch before, I
34:16
Speaker 2: had an amazing salad. And that's because I had everything
34:19
Speaker 2: in the fridge ready to go, because I thought ahead
34:22
Speaker 2: of time, knowing this whole week was going to be crazy.
34:25
Speaker 2: So this whole week, I have loved the salad that
34:27
Speaker 2: I've made for lunch. And that's because I thought to myself,
34:30
Speaker 2: what do I need so that I can make something
34:33
Speaker 2: delicious in the least amount of time possible.
34:35
Speaker 1: Oh man, I love those moments. There's sometimes moments when
34:38
Speaker 1: you know you've done a really smart thing in life,
34:41
Speaker 1: but you wish someone else was listening in your brain
34:43
Speaker 1: talking about how excited you were or was seeing you
34:45
Speaker 1: doing it because you want to be like felt like
34:47
Speaker 1: you need the appraisal, but the only praise of you
34:49
Speaker 1: are getting is from yourself. Hey, guilty, It happens to
34:51
Speaker 1: me all the time. Actually all the time. That's smart.
34:53
Speaker 1: But you know the point trying to make Here is
34:56
Speaker 1: if you are someone who does plan, and you plan,
35:00
Speaker 1: it's really rewarding, and not because you've achieved a goal,
35:03
Speaker 1: but because you actually executed to something you set out
35:06
Speaker 1: to do yourself. You do get serotonin from that. And
35:11
Speaker 1: I love this is who I am. And this may
35:14
Speaker 1: be a bit extreme, but I love sitting down and going, Okay,
35:17
Speaker 1: how many times do I want to hit the sauna
35:18
Speaker 1: this week? How many minutes is what I do? How
35:20
Speaker 1: many minutes of sauna do I want to do this week?
35:22
Speaker 1: How many minutes of rem sleep do I want to
35:24
Speaker 1: get this week? And then also like realistically, how what
35:27
Speaker 1: does my week look like? For cooking? Now I'm a
35:30
Speaker 1: bit different because it's my profession, but at home, like
35:32
Speaker 1: I made a goal like I want to cook from
35:34
Speaker 1: a millennimre this year, right, so all right, what does
35:37
Speaker 1: that look like? And so setting it out also allows
35:40
Speaker 1: me to save time when I go to the grocery store.
35:43
Speaker 1: You'll be surprised, like being able to avoid actually going
35:46
Speaker 1: to the grocery store because I planned ahead and put
35:48
Speaker 1: things in my checkout box for whole foods and get
35:50
Speaker 1: it delivered because I hit a certain threshold It's like
35:53
Speaker 1: I save so much time just because I planned ahead
35:55
Speaker 1: and what I was going to have. So I think
35:58
Speaker 1: that's really important. It works for me. Everyone's going to
36:00
Speaker 1: be able to like go sit down for twenty minutes
36:02
Speaker 1: and think about what they're going to have as a
36:03
Speaker 1: recipe for the week. But if you can get to
36:05
Speaker 1: a position of planning out your food as much as
36:08
Speaker 1: your training goals, I think you've been a very very
36:11
Speaker 1: comfortable spatly comes for shaving your free tweens.
36:13
Speaker 2: And this is really what I had Joe Holder on
36:17
Speaker 2: the podcast recently, and we talked about the concept of
36:19
Speaker 2: quote unquote snacking not just with exercise and movement, but
36:23
Speaker 2: also small things that you can do in other aspects
36:25
Speaker 2: of hope of wellness, ranging from god mental wellness to
36:30
Speaker 2: financial wellness to every type of wellness. But one of
36:33
Speaker 2: the things that we really focused on was that if
36:35
Speaker 2: you make the time fifteen to twenty minutes to do
36:38
Speaker 2: one thing on a day, then you're saving yourself time
36:42
Speaker 2: on other days and you're potentially saving.
36:46
Speaker 3: Off a bad habit.
36:48
Speaker 2: So those fourteenth those fifteen to twenty minutes that you
36:50
Speaker 2: chose to prioritize yourself, I would argue that everyone can
36:54
Speaker 2: do it, You just have to want to and you
36:56
Speaker 2: have to make that conscious choice so that you could
36:57
Speaker 2: set yourself up for success. And again this goes back
37:01
Speaker 2: to where we started in knowing the root of your
37:03
Speaker 2: why and knowing that this is a priority for you
37:06
Speaker 2: and you're not just doing it because you feel like
37:08
Speaker 2: you quote unquote should be or saw that somebody else
37:12
Speaker 2: was doing it.
37:12
Speaker 1: Chancellor for Chance, like, you have to have that why,
37:15
Speaker 1: And it's this intrinsic motivation for anything, you know, it's
37:19
Speaker 1: it's it's the reason you do not stop after three
37:22
Speaker 1: months and get bored or you want to mix it up,
37:26
Speaker 1: but still want to have the reason as to why
37:28
Speaker 1: you were achieving it in the first place. Having that
37:31
Speaker 1: first part of that intention is really what help sets
37:34
Speaker 1: you in your in your path. So you know, I
37:36
Speaker 1: can sit here and say, you know, avoid refined sugar,
37:39
Speaker 1: have heapes of edgies, you know, like all the stuff
37:41
Speaker 1: you've already heard. If the biggest takeaway we have is
37:43
Speaker 1: understanding your why to then plan, I think, then we
37:47
Speaker 1: can win.
37:48
Speaker 3: Yeah, then we can really win. We can really win.
37:50
Speaker 2: And I just want to like kind of cherry on
37:53
Speaker 2: top of this by the with the concept that knowing
37:59
Speaker 2: why you want it eat.
38:00
Speaker 3: A certain way should be rooted.
38:02
Speaker 2: And how you want to feel, not just aesthetics or
38:07
Speaker 2: a number on a scale or whatnot, because there are
38:09
Speaker 2: so many things that can come up. Life happens, events happen,
38:15
Speaker 2: and you might not see, you know, the kind of
38:18
Speaker 2: progress or whatnot that you were hoping for. But if
38:21
Speaker 2: your why is rooted in I want to feel better
38:24
Speaker 2: in my body, that can mean that you're feeling better
38:28
Speaker 2: in your body. Is one day having this beautifully assembled
38:30
Speaker 2: lunch salad and the next it's splitting a cheese plate
38:32
Speaker 2: with your friends. Right, So knowing your why will help
38:37
Speaker 2: you be the person that you truly want to be
38:40
Speaker 2: at the end of the day period.
38:41
Speaker 1: I had a friend on my podcast, his name's Nick Bear.
38:45
Speaker 1: He was he's someone who's he can put on white easily,
38:48
Speaker 1: he can like mass easily. He can run a math
38:51
Speaker 1: on it like two hundred pounds and under two and
38:53
Speaker 1: fifteen minutes. He's he's an absolute athlete. He said something
38:56
Speaker 1: that was so you know, apparent to make obvious until
39:00
Speaker 1: actually hurt him. The day that he stopped eating for
39:04
Speaker 1: aesthetics and started eating for performance. It changed his eyes.
39:09
Speaker 1: And that's not to say performance is physical. It can
39:13
Speaker 1: be feeling, it can be emotional, it can be absolutely
39:17
Speaker 1: physical in general. But ultimately he no longer looked at
39:20
Speaker 1: food in a way that was like I have to
39:21
Speaker 1: eat this, this and this this way.
39:23
Speaker 3: That's just.
39:25
Speaker 1: And like the Italian in US was just like, wow,
39:31
Speaker 1: that is an Italian. I'm an Italian.
39:33
Speaker 2: I don't know if I knew that, didn't you know? Okay,
39:38
Speaker 2: well it's just not did take an Italian course over
39:42
Speaker 2: the pandemic?
39:42
Speaker 1: But really had you go? You used to? Got it?
39:44
Speaker 3: Now now you're a Italian's great that I know.
39:49
Speaker 1: Like a couple, I've got a tutor right now, Like
39:51
Speaker 1: I want to do a show in Italy, like with
39:53
Speaker 1: one hundred percent fluent Italian with a non nah amazing.
39:56
Speaker 2: Wow, Okay, well this has been fun, yeah, Dan, lots
40:02
Speaker 2: of takeaways in this. I always love chatting with you.
40:05
Speaker 2: I think that it's undeniable. The through line here is
40:09
Speaker 2: that health is holistic and how you feed yourself, how
40:14
Speaker 2: you nourish your body is bigger than Macro's. It's also
40:19
Speaker 2: about making sure that you feel good with whatever you're
40:22
Speaker 2: putting on the in side.
40:24
Speaker 1: That's it, right, that's it. That's it, Dan.
40:27
Speaker 2: How do the hurdlers, if they don't yet follow along
40:30
Speaker 2: with you, how do they keep up with you? Give
40:32
Speaker 2: us your details.
40:33
Speaker 1: So my instagram is dan on a School Churchill and
40:36
Speaker 1: my teaktok, which is new is dan on a school Churchill.
40:40
Speaker 3: Wow talking away and if you want to.
40:42
Speaker 1: Say, Emily and her fridge get get investigated and she
40:46
Speaker 1: made Yeah, she's great.
40:48
Speaker 2: Go check out my TikTok, check out the tech talk
40:50
Speaker 2: I'm over at Emily's Body and at Hurdle Podcast. Another
40:52
Speaker 2: Hurdle conquered. Catch you guys next time.
41:00
Speaker 1: Ay in my hair