Latest / Hurdle with Emily Abbate / 79. Lisa Hayim, Registered Dietitian & Founder The Well Necessities

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79. Lisa Hayim, Registered Dietitian & Founder The Well Necessities · Hurdle with Emily Abbate

• 0:01
  Speaker 1: What's going on?
• 0:01
  Speaker 2: Hurdler's Emily Amadi here with episode seventy nine of Hurdle,
• 0:07
  Speaker 2: a podcast that talks to everyone from entrepreneurs to top
• 0:10
  Speaker 2: CEOs and athletes about how they've gotten through tough times
• 0:13
  Speaker 2: hurdles of sorts by leaning into wellness. Today's guest is
• 0:18
  Speaker 2: Lisa Hayam. She's a registered dietitian and the founder of
• 0:23
  Speaker 2: the well Necessities. We'll get into what that means in
• 0:27
  Speaker 2: a little bit. Let me tell you I get asked
• 0:29
  Speaker 2: for nutrition advice all the time, and as much as
• 0:32
  Speaker 2: I'm laddered that you guys want my opinion and my help,
• 0:36
  Speaker 2: let's be real, I am so not qualified to offer
• 0:40
  Speaker 2: it in that arena.
• 0:41
  Speaker 1: So that's why I'm so amped to be sitting down
• 0:43
  Speaker 1: with Lisa.
• 0:44
  Speaker 2: She is so knowledgeable and such a sweetheart, and I
• 0:46
  Speaker 2: know you guys are going to love what we have
• 0:48
  Speaker 2: to get into today.
• 0:49
  Speaker 1: I just want to say thank you so much for
• 0:52
  Speaker 1: all of your.
• 0:52
  Speaker 2: Messages, your emails, your DMS, everything when it came.
• 0:58
  Speaker 1: To last week and Chicago.
• 1:01
  Speaker 2: If you're just joining now, if you're just listening to
• 1:03
  Speaker 2: this episode as a one off, firstly, thank you. Secondly,
• 1:07
  Speaker 2: last week I ran the Chicago Marathon.
• 1:10
  Speaker 1: I worked very, very.
• 1:11
  Speaker 2: Hard for a really big personal best time of three
• 1:15
  Speaker 2: twenty eight eight, and the support I felt from the
• 1:19
  Speaker 2: hurdle community was overwhelming. To say the least, I can
• 1:23
  Speaker 2: report with positivity that I've now answered every single DM
• 1:27
  Speaker 2: in my inbox.
• 1:28
  Speaker 1: So again, thank you so much.
• 1:30
  Speaker 2: I am so appreciative of you, and it's really humbling
• 1:34
  Speaker 2: to feel so supported by this awesome community. Now, before
• 1:38
  Speaker 2: we get into this episode today, shout out to my sponsor,
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  Speaker 2: these screen grabs I post of my Whoop app, especially
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  Speaker 2: first thing in the morning when I'm checking in.
• 2:46
  Speaker 1: On my sleep.
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  Speaker 2: Now, yes, Whoop gives you really in depth information about
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  Speaker 2: your sleep, your rev sleep, your deep sleep.
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  Speaker 1: Your light sleep, all the things.
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  Speaker 2: just feel like you're trying to do your best every
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• 3:33
  Speaker 2: let's talk about Lisa. What I love about Lisa is
• 3:37
  Speaker 2: not just her honesty, but it's also her wealth of knowledge.
• 3:41
  Speaker 2: She really shoots it to you straight. She recommends whole
• 3:43
  Speaker 2: real foods, but she's not gonna tell you not to
• 3:47
  Speaker 2: have a glass of line or not to enjoy the
• 3:49
  Speaker 2: finer things as long as.
• 3:51
  Speaker 1: You have balance in your routine.
• 3:54
  Speaker 2: In today's episode, we talk about the difficult times she
• 3:56
  Speaker 2: had when she was in college finding balance herself, and
• 3:59
  Speaker 2: she gets really candid about the struggles that she had
• 4:04
  Speaker 2: with a healthy way of eating and with a six
• 4:07
  Speaker 2: month streak of working out every single day. We chat
• 4:11
  Speaker 2: about everything from her top two tips to cleaning up
• 4:15
  Speaker 2: your diet to the advice that she would have offered
• 4:17
  Speaker 2: herself back when she was going through those tough times.
• 4:20
  Speaker 1: And like I said, she is.
• 4:22
  Speaker 2: Just one of those people that you hear her speak,
• 4:25
  Speaker 2: you hang out with her, and she's someone that you
• 4:28
  Speaker 2: want to keep around as always. At Emily a body
• 4:31
  Speaker 2: at Hurdle podcast on Instagram. You know the drill. You
• 4:34
  Speaker 2: can always reach out to me. It's Emily at hurdle
• 4:37
  Speaker 2: dot us. If you have a hurdle moment of your
• 4:39
  Speaker 2: own to share or just want to say hi. A
• 4:41
  Speaker 2: few quick highlights to shout out for New York City
• 4:43
  Speaker 2: Marathon week. On Wednesday night, I'm going to be doing
• 4:46
  Speaker 2: a live taping up hurdle at the Lululemon Repair Lab
• 4:50
  Speaker 2: down on Print Street with Charlie Dark. For information on that,
• 4:54
  Speaker 2: head on over to the link in the description with
• 4:56
  Speaker 2: this episode. Also in the link, you'll find details on
• 4:58
  Speaker 2: a Friday night I am doing with you Can, as
• 5:01
  Speaker 2: well as a rock star list of other female podcasters
• 5:05
  Speaker 2: in the running space, So please check out a link
• 5:08
  Speaker 2: sign up for either event. I'd love to see you
• 5:11
  Speaker 2: guys in real life, and of course you know that's
• 5:14
  Speaker 2: the best time of year here in New York.
• 5:15
  Speaker 1: And with that, let's get to hurdling. Today.
• 5:24
  Speaker 2: I'm sitting down with Lisa Ham. Lisa is a registered dietitian.
• 5:29
  Speaker 2: She's the founder of The Well Necessities. Lisa, what is
• 5:32
  Speaker 2: the Wall Necessities?
• 5:34
  Speaker 3: Thank you so much for having me.
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  Speaker 4: The All Necessities is my business name and my blog name,
• 5:39
  Speaker 4: and it's evolved a bit over time, but at this
• 5:43
  Speaker 4: point it is a platform where I talk about everything
• 5:48
  Speaker 4: from mental health to physical health and a lot about
• 5:53
  Speaker 4: dealing with food issues to figure out what works for
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  Speaker 4: you best.
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  Speaker 3: So The Necessities is all about everything you need to
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  Speaker 3: feel well.
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  Speaker 1: Got it? Okay? And is it a website? Where do
• 6:05
  Speaker 1: I find this?
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  Speaker 4: Yep? The website and Instagram is probably my most used platform.
• 6:10
  Speaker 3: We also do YouTube and all that good stuff.
• 6:13
  Speaker 2: All that good stuff. Yeah, content creation. Is it something
• 6:16
  Speaker 2: that you always thought you'd want to be doing this
• 6:18
  Speaker 2: much of?
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  Speaker 3: Well?
• 6:20
  Speaker 4: No, the word content creation is very abstract to me,
• 6:24
  Speaker 4: and it's something that I'd say only now, like four
• 6:27
  Speaker 4: years into this, I'm really starting to own. I'm a
• 6:31
  Speaker 4: registered dietitian and I went to school for a very
• 6:34
  Speaker 4: long time and went through a lot of hurdles to
• 6:37
  Speaker 4: earn this degree, and so my focus has always been
• 6:42
  Speaker 4: sort of on my business as a nutritionist. Instagram was
• 6:48
  Speaker 4: kind of blossoming at the same time as my business,
• 6:51
  Speaker 4: so I sort of accidentally became a blogger, if you will,
• 6:55
  Speaker 4: at the same time. And I didn't really prioritize the
• 7:00
  Speaker 4: digital side of my business until really about the past year.
• 7:04
  Speaker 4: And for a long time, actually, I shied away from
• 7:07
  Speaker 4: the word influencer because I thought that it was, you know,
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  Speaker 4: not what I worked to be, and I thought that
• 7:14
  Speaker 4: it was taking away from what I worked so hard
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  Speaker 4: to do as a registered dietitian. But that was really
• 7:21
  Speaker 4: just an ego thing that I'm happy to admit. And
• 7:24
  Speaker 4: I'm really happy to call myself an influencer as long
• 7:28
  Speaker 4: as I am influencing in a way that is positive. Yeah,
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  Speaker 4: and there's a lot of crap out there, So I
• 7:36
  Speaker 4: take my role as a role model. That's like, really
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  Speaker 4: what an influencer means to me very seriously, And as
• 7:45
  Speaker 4: long as I'm making myself proud, then I'm proud to
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  Speaker 4: be doing that.
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  Speaker 3: You can call me whatever the heck you want.
• 7:52
  Speaker 1: You can call me whatever you want, all right.
• 7:54
  Speaker 2: I do need a tippit of advice before we really
• 7:56
  Speaker 2: jump into this, and this is you putting your RD
• 7:59
  Speaker 2: hat on. I wake up in the morning, I feel
• 8:02
  Speaker 2: so bloated as I do right now? What is the
• 8:05
  Speaker 2: thing that I should do first and foremost? So I
• 8:07
  Speaker 2: just don't feel like this way for my entire day.
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  Speaker 4: Well, I think that that goes back to kind of
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  Speaker 4: what happened before. So why are you waking up loaded?
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  Speaker 3: Man?
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  Speaker 2: I woke uploaded because I had this really great meal
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  Speaker 2: last night that I sleeved over in the kitchen and
• 8:20
  Speaker 2: I made steak and it was delicious. But I woke
• 8:22
  Speaker 2: up and I admittedly, I will say that I have
• 8:25
  Speaker 2: done a little precautionary work already in that when I
• 8:28
  Speaker 2: wake up, I shake up athletic greens. So I feel
• 8:30
  Speaker 2: like getting the greens in the water and the nutrients
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  Speaker 2: and all that stuff is good for me.
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  Speaker 1: But what else can I kind of do to beat
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  Speaker 1: that feeling? When I have this.
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  Speaker 4: I was going to say that the as boring as
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  Speaker 4: it sounds, and I went to school for a very
• 8:43
  Speaker 4: long time, the best things we can do are oftentimes
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  Speaker 4: the simplest.
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  Speaker 3: Things we can do.
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  Speaker 4: Yeah, and the body wants to regulate, but forcing it
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  Speaker 4: to regulate is never going to lead to where you
• 8:57
  Speaker 4: wanted to. So getting a good night's rest is really
• 8:59
  Speaker 4: really important, especially if you are fighting some sort of
• 9:02
  Speaker 4: an inflammation response. And then the most important thing you
• 9:05
  Speaker 4: can do is water, water, water, water, and water. Like
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  Speaker 4: I swear by sixteen to twenty ounces of water first
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  Speaker 4: thing in the morning.
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  Speaker 3: Because you need to wake up your digestive system.
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  Speaker 4: You had a heavy email last night, it sounds like
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  Speaker 4: it needs a little bit more.
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  Speaker 3: Time to digest.
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  Speaker 4: You want to get that water in let your body
• 9:21
  Speaker 4: know that you're awake, so that your metabolism goes from
• 9:24
  Speaker 4: sleep mode to on mode. And I don't mean metabolism
• 9:27
  Speaker 4: in terms of like just like calorie burn, like when
• 9:29
  Speaker 4: we sometimes hear that word. Your metabolism means your systems
• 9:31
  Speaker 4: are like on and working, so everything's communicating really fast,
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  Speaker 4: and water is the best thing we can do to
• 9:39
  Speaker 4: regulate that. Go to the bathroom, whether that's your nation
• 9:41
  Speaker 4: or whatever, and really start to listen to your body.
• 9:45
  Speaker 4: And if you may be necessary, if you always have
• 9:48
  Speaker 4: breakfast at the same time, maybe pause for a second
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  Speaker 4: ask yourself, what is my body telling me.
• 9:53
  Speaker 3: I also just want to caution that bloat is something.
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  Speaker 4: That we talk about so much that everybody thinks that
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  Speaker 4: they're bloated. I'd say, of course, there is a population
• 10:02
  Speaker 4: that is bloated when they say that, but I feel
• 10:04
  Speaker 4: like it's just something that we say all the time
• 10:07
  Speaker 4: and it might not necessarily be true. So having food
• 10:09
  Speaker 4: in your stomach is not necessarily bloating. But if you
• 10:13
  Speaker 4: are uncomfortable or there's something like that, that's sort of
• 10:16
  Speaker 4: a different situation.
• 10:17
  Speaker 2: We have so much to learn today. I'm into this, okay,
• 10:20
  Speaker 2: So let's rewind it back. Have you always been really
• 10:24
  Speaker 2: interested in food?
• 10:27
  Speaker 4: Yeah, I've always been interested in nutrition. I should say
• 10:31
  Speaker 4: I wanted to do my undergrad in nutrition, but when
• 10:35
  Speaker 4: I learned about all the difficult science classes that it
• 10:38
  Speaker 4: would take to become a nutritionist, I was like, I
• 10:42
  Speaker 4: want to have fun in college, not be taking organic
• 10:45
  Speaker 4: chemistry and biokem. So I shied away from that in
• 10:48
  Speaker 4: undergrad and towards the end of my undergrad undergraduate degree,
• 10:54
  Speaker 4: I asked.
• 10:54
  Speaker 3: Myself, you know, what do you want to do when
• 10:56
  Speaker 3: this is all over?
• 10:57
  Speaker 4: And nutrition was still like in my mind, So I
• 11:03
  Speaker 4: made a mental switch to start moving in that direction
• 11:06
  Speaker 4: for grad school. And I think that it's really important
• 11:11
  Speaker 4: to recognize that, like the things that you think that
• 11:13
  Speaker 4: you're not good at can oftentimes be old stories that
• 11:16
  Speaker 4: you're telling yourself. So for me, I was really bad
• 11:19
  Speaker 4: at chemistry in high school, to the point where I
• 11:21
  Speaker 4: did not think that I could pass it in college
• 11:22
  Speaker 4: because I couldn't pass it in high school. But as
• 11:25
  Speaker 4: a young adult in my early twenties, I was fully
• 11:28
  Speaker 4: capable of learning chemistry because I also it was an
• 11:32
  Speaker 4: end to a means, you know, I had to do
• 11:33
  Speaker 4: this to get there and my brain had matured, I
• 11:36
  Speaker 4: had learned how to study. There were all these things
• 11:37
  Speaker 4: kind of working for me, and I was willing to
• 11:40
  Speaker 4: do the work. So I think that there's a lot
• 11:43
  Speaker 4: of career changes that think that they can't do whatever
• 11:46
  Speaker 4: is required to change careers. But I truly think that
• 11:50
  Speaker 4: you can. And it's really important to shake those old
• 11:53
  Speaker 4: stories whenever you say I can't do that, I can't
• 11:56
  Speaker 4: do that. Of course, it's important to know your limitations
• 11:58
  Speaker 4: as well, but a lot of these things are just
• 12:00
  Speaker 4: things that we tell ourselves.
• 12:01
  Speaker 2: I also think that it comes with this intimidation factor, right,
• 12:05
  Speaker 2: It's like I've been doing things this way for so long,
• 12:07
  Speaker 2: So to change from that standard path that you've been
• 12:11
  Speaker 2: on and say.
• 12:12
  Speaker 1: You know what, this is what I really want?
• 12:14
  Speaker 2: Well, yeah, recognizing that as the first step, but then
• 12:16
  Speaker 2: the next step, all of this change and all this uncertainty.
• 12:19
  Speaker 2: It totally like discourages the people that just aren't up
• 12:22
  Speaker 2: for the challenge.
• 12:23
  Speaker 3: I agree with that aren.
• 12:25
  Speaker 2: Up for the challenge. Okay, So always interested in nutrition?
• 12:28
  Speaker 1: Where did you grow up?
• 12:29
  Speaker 4: I grew up in New York, Long Island, and I
• 12:32
  Speaker 4: say always into nutrition. But that's what I thought, sort
• 12:36
  Speaker 4: of at the time. Looking back, it's kind of very
• 12:41
  Speaker 4: clear that I was interested in the science. I love
• 12:46
  Speaker 4: the science of the body, but I was looking for
• 12:49
  Speaker 4: a better way to manipulate and control my body and
• 12:53
  Speaker 4: understand it from a wiser, more scientific point of view, right.
• 12:57
  Speaker 4: And I was very driven by that because it's fascinating
• 12:59
  Speaker 4: and when you think that you know the answers, you
• 13:01
  Speaker 4: think that you can have more control over the person
• 13:05
  Speaker 4: next to.
• 13:05
  Speaker 2: You, right right, Okay, so you where do you do
• 13:08
  Speaker 2: your undergraduate University of Miami And where do you do
• 13:11
  Speaker 2: your graduate.
• 13:12
  Speaker 3: Columbia University here in New York?
• 13:13
  Speaker 1: Here in New York.
• 13:14
  Speaker 2: Okay, So from the moment that you sit down in
• 13:18
  Speaker 2: that first Columbia class, are you like, Wow, this is
• 13:21
  Speaker 2: one hundred I'm doing exact right thing.
• 13:23
  Speaker 1: This is it. I've made no mistakes.
• 13:26
  Speaker 2: No.
• 13:28
  Speaker 3: The you know.
• 13:29
  Speaker 4: I was talking to my mother in law about it yesterday.
• 13:31
  Speaker 4: It's like, if you love something, the quickest way to
• 13:33
  Speaker 4: not love it is to go to school for it,
• 13:35
  Speaker 4: you know, or to make it your career. Like sometimes
• 13:38
  Speaker 4: you need to separate passion and career.
• 13:42
  Speaker 3: But really, what I found from.
• 13:44
  Speaker 4: Formal education, specifically the path to becoming a registered Dietitian
• 13:50
  Speaker 4: is like a lot of what I loved about nutrition
• 13:53
  Speaker 4: I didn't learn about in school. I want to you know,
• 13:57
  Speaker 4: school is so evident space, and they're very quick to,
• 14:02
  Speaker 4: you know, kind of dismiss anything that is anecdotal or
• 14:07
  Speaker 4: worked for one person. And being a lot of years
• 14:10
  Speaker 4: out of school at this point, I think that we
• 14:12
  Speaker 4: really discredit a lot of like more holistic approaches because
• 14:18
  Speaker 4: it doesn't have this evidence to prove it. And while
• 14:21
  Speaker 4: I think, you know, that's the gold standard that we
• 14:23
  Speaker 4: need to uphold when speaking publicly, there's still so many
• 14:26
  Speaker 4: things that we can do to up level our nutrition,
• 14:29
  Speaker 4: feel our best that.
• 14:31
  Speaker 3: We didn't learn about in school.
• 14:33
  Speaker 4: Right, So it's almost like we just went so nitty
• 14:35
  Speaker 4: gritty that we missed out on a lot of stuff.
• 14:37
  Speaker 4: But I went to school and my like sub major
• 14:41
  Speaker 4: was nutrition education, and about a year into it, I
• 14:46
  Speaker 4: realized that I was just starting to.
• 14:48
  Speaker 3: Really like wake up my own fitness world.
• 14:51
  Speaker 4: And I was working out really regularly, getting very into
• 14:57
  Speaker 4: doing things like the Spartan Races, Like it was like
• 15:01
  Speaker 4: a whole other version of me.
• 15:02
  Speaker 3: This was like six years ago. I just like love the.
• 15:04
  Speaker 4: Way fitness was making me feel and mentally how it
• 15:08
  Speaker 4: was making me feel. I felt so awake in my brain,
• 15:10
  Speaker 4: you know that feeling when you're just like wow, you
• 15:14
  Speaker 4: know it really it creates a chemical change. And I
• 15:17
  Speaker 4: was like, why am I not learning about this in school?
• 15:20
  Speaker 4: And one of like the little submasters I could get
• 15:22
  Speaker 4: was with nutrition and exercise physiology, and I made the
• 15:26
  Speaker 4: change to go into that program, which extended my total
• 15:30
  Speaker 4: program by about six months to a year because it
• 15:33
  Speaker 4: was so much more intensive. But doing that was the
• 15:36
  Speaker 4: best decision I made, because when you understand movement and nutrition,
• 15:41
  Speaker 4: everything comes together in a completely different way. And I
• 15:46
  Speaker 4: just wouldn't have learned so much that I did if
• 15:48
  Speaker 4: I didn't make that really important fundamental change.
• 15:51
  Speaker 1: And how are you at this point?
• 15:53
  Speaker 2: I mean, obviously you're talking about a love for exercise
• 15:56
  Speaker 2: and movement, but how were you at this point treating
• 15:59
  Speaker 2: your body?
• 16:00
  Speaker 3: Yeah.
• 16:00
  Speaker 4: So the funny thing about all of that, and this
• 16:03
  Speaker 4: happens to a lot of us in the industry, is
• 16:07
  Speaker 4: that what we're learning about becomes our identity, and the
• 16:12
  Speaker 4: world kind of validates that. So being healthy was becoming
• 16:19
  Speaker 4: my identity. You know, I'm in school, I'm studying this,
• 16:21
  Speaker 4: I'm at Columbia. I'm getting my master's degree, I'm spending
• 16:24
  Speaker 4: all this money, so everything that I do outside of
• 16:26
  Speaker 4: school has to match that.
• 16:29
  Speaker 3: And so I really like I always talk about this, but.
• 16:33
  Speaker 4: My Instagram name, and it was before Instagram was really
• 16:35
  Speaker 4: like a thing. It was just my personal page, but
• 16:38
  Speaker 4: it was healthy girl Ley, and it like it was
• 16:41
  Speaker 4: literally my identity. And I was being validated by people
• 16:49
  Speaker 4: around me that were kind of like applauding me for
• 16:51
  Speaker 4: doing eating really healthy, looking a certain way, fitness at
• 16:56
  Speaker 4: the level that I was, I wouldn't say level, Sorry,
• 16:58
  Speaker 4: you're a real athlete. Was never a real athlete, but
• 17:01
  Speaker 4: the commitment, the dedication, the you know, was showing up
• 17:05
  Speaker 4: every single day. But at the same time, what was
• 17:07
  Speaker 4: really happening was like I was body checking every single day,
• 17:10
  Speaker 4: which means going to the mirror and like kind of
• 17:13
  Speaker 4: tearing your body apart and being like, okay, why don't
• 17:15
  Speaker 4: I have abs today? And constantly just like that never
• 17:19
  Speaker 4: enough mentality. I was developing fear of certain food. So
• 17:24
  Speaker 4: I remember one time, and this was around like the
• 17:26
  Speaker 4: clean eating movement, like when it first sort of began,
• 17:30
  Speaker 4: and I was like, oh, this makes so much sense,
• 17:32
  Speaker 4: Like only eat foods with clean ingredients, and if I
• 17:35
  Speaker 4: ever deviated from that in any way, like I had
• 17:38
  Speaker 4: really big, like mental breakdowns. I felt so out of control.
• 17:42
  Speaker 4: I felt scared as to what it would do to
• 17:44
  Speaker 4: my body, to my progress, to all that stuff. So
• 17:48
  Speaker 4: on the outside, it all looked like healthy. You know, Oh,
• 17:51
  Speaker 4: what's Lisa eating. I'll take what Lisa is eating, you know,
• 17:54
  Speaker 4: you know all that stuff. But on the inside then
• 17:57
  Speaker 4: I didn't know I had a problem. By the way,
• 17:59
  Speaker 4: this is all hindsight, I.
• 18:04
  Speaker 3: Was not being the best version of me.
• 18:05
  Speaker 4: I was all consumed by thoughts of food and exercise.
• 18:09
  Speaker 4: I turned down so many different social things that I
• 18:13
  Speaker 4: wanted to be at because I had to get that
• 18:15
  Speaker 4: workout in. And it's really confusing because, like I said,
• 18:19
  Speaker 4: like the workouts make you feel really good, and I
• 18:21
  Speaker 4: know you have a lot of real athletes listening to this,
• 18:24
  Speaker 4: and I don't try and take away that. Like it's
• 18:27
  Speaker 4: sort of figuring out that balance, right, Like working out
• 18:30
  Speaker 4: can't be the only thing that makes you feel.
• 18:32
  Speaker 1: Good, right, I think is how I sort of feel now, definitely, And.
• 18:35
  Speaker 3: I was terrified to miss the workout.
• 18:36
  Speaker 4: I went six months without ever taking a day off
• 18:41
  Speaker 4: that was in college. Actually that pre dates that. Yeah,
• 18:44
  Speaker 4: And it wasn't like every single day was intense. But
• 18:47
  Speaker 4: you can become obsessive about anything, and I've kind of
• 18:50
  Speaker 4: done that in my past with different things, and at
• 18:52
  Speaker 4: each step of the journey thinking that I'm free of
• 18:54
  Speaker 4: where I was in the past, But really I've just
• 18:57
  Speaker 4: found different, like obsessive natures to latch onto.
• 19:01
  Speaker 2: So to unpack this a little bit, first and foremost,
• 19:03
  Speaker 2: would you say that a bigger Instagram following made this
• 19:09
  Speaker 2: obsession to an extent almost amplified.
• 19:13
  Speaker 4: So this was a long time ago and it was
• 19:15
  Speaker 4: like really before like the word influencer existed. But I
• 19:19
  Speaker 4: will say this, this was I don't know, two thousand
• 19:22
  Speaker 4: and thirteen. Instagram was probably a year too old, and
• 19:27
  Speaker 4: you know, it was a lot of followers. If you
• 19:29
  Speaker 4: had like five thousand followers, it wasn't like how it
• 19:32
  Speaker 4: is now, and I think I had like less than
• 19:35
  Speaker 4: two thousand. But it wasn't like my friends and family.
• 19:38
  Speaker 4: It was like a fitness world that I had connected with.
• 19:42
  Speaker 4: And I will say that it it was normalizing a
• 19:47
  Speaker 4: lot of my behaviors because I, okay, you might not
• 19:50
  Speaker 4: understand me roommates, but there's a girl out in you know,
• 19:54
  Speaker 4: Florida that's just like me. So I've got her and
• 19:57
  Speaker 4: we're doing it the same way and Okay, you don't
• 20:00
  Speaker 4: get me, that's fine. That type of sort of thing
• 20:02
  Speaker 4: was sort of happening.
• 20:03
  Speaker 2: I think it's so interesting also with this idea of Instagram,
• 20:06
  Speaker 2: and Christy Gots talked about this the other day on
• 20:08
  Speaker 2: Hurdle Moment. It's that we so often reach out to
• 20:13
  Speaker 2: this larger community. So many people do looking for feedback.
• 20:17
  Speaker 2: But sometimes you have to gut check yourself and ask
• 20:20
  Speaker 2: yourself who your audience is. If you don't know you know,
• 20:23
  Speaker 2: the girl in Florida and you're looking to her to
• 20:25
  Speaker 2: help you make some really big decisions, what about the
• 20:28
  Speaker 2: people that matter to you.
• 20:29
  Speaker 1: Why aren't you leaning on your friends, your family?
• 20:32
  Speaker 2: What is it that you're scared to tell people that
• 20:34
  Speaker 2: really know who you are when it comes to your
• 20:37
  Speaker 2: decision making.
• 20:38
  Speaker 3: You know, Wow, that's really powerful.
• 20:40
  Speaker 4: And looking back, I was, Yeah, I was isolating myself.
• 20:45
  Speaker 4: I was definitely isolating myself and wasn't leaning towards my friends.
• 20:48
  Speaker 4: And you know, I lost some friends during that time,
• 20:51
  Speaker 4: I would say, just because my interests were so drastically different.
• 20:55
  Speaker 4: I wasn't able to also go to the gym and
• 20:58
  Speaker 4: then also, you know, go to happy hour with them,
• 21:01
  Speaker 4: which would have been a more balanced lifestyle, whether I
• 21:04
  Speaker 4: was drinking or not, just to be socially there. I
• 21:06
  Speaker 4: felt like my identity was really rooted into that fitness thing,
• 21:10
  Speaker 4: and who was I if I was going to happy hour?
• 21:12
  Speaker 3: You know, right?
• 21:13
  Speaker 4: Right? And that's a silly way to be. You can
• 21:16
  Speaker 4: be both people, you can evolve, you can let go
• 21:19
  Speaker 4: of some people in your lives that no longer serve
• 21:22
  Speaker 4: you or don't maybe appreciate your evolution. But you know,
• 21:26
  Speaker 4: you don't need to be just one thing.
• 21:28
  Speaker 1: No, you don't need to be just one thing.
• 21:30
  Speaker 2: Okay, So you're struggling a lot with finding balance, and
• 21:35
  Speaker 2: you're at Columbia and you're doing all the things that
• 21:37
  Speaker 2: you're trying to literally do it all. So how do
• 21:41
  Speaker 2: you kind of deviate from this pattern of unhealthy behavior?
• 21:46
  Speaker 3: I think that my I remember one time.
• 21:50
  Speaker 4: Oh, you know, it's very easy to open up to strangers,
• 21:52
  Speaker 4: or for me, it's always been very easy to open
• 21:53
  Speaker 4: up to strangers, which is why Instagram has always been
• 21:55
  Speaker 4: a good outlet for me. I am very easy if
• 22:01
  Speaker 4: somebody gives me a microphone or you know, a microphone,
• 22:03
  Speaker 4: so to speak, I'm happy to share anything that's going
• 22:06
  Speaker 4: on in my mind. But I remember walking home from
• 22:08
  Speaker 4: class with a girl from Columbia and something she said
• 22:11
  Speaker 4: really struck me, and I realized, like, what are you doing, Lisa,
• 22:15
  Speaker 4: Like you are in school to be a nutritionist. You
• 22:17
  Speaker 4: want to help people with food. How are you going
• 22:20
  Speaker 4: to do that if you're struggling yourself in some way.
• 22:24
  Speaker 4: I just want to sort of back up and sort
• 22:26
  Speaker 4: of just explain. My food issues were really under the
• 22:29
  Speaker 4: radar because it was I didn't have an eating disorder.
• 22:33
  Speaker 4: I never restricted to the point of losing weight. I've
• 22:37
  Speaker 4: always been thin, and I you know, never made myself
• 22:41
  Speaker 4: throw up. I didn't fit any of the the key
• 22:45
  Speaker 4: characteristics of anorexia or bulimia, so I never thought that
• 22:49
  Speaker 4: I had a real problem. Now we're talking a lot
• 22:51
  Speaker 4: about disordered eating, which is like a much different spectrum,
• 22:55
  Speaker 4: which is one hundred percent what I was going through,
• 22:58
  Speaker 4: and it was very easy to miss. So I had
• 23:00
  Speaker 4: to be the one to notice it in myself and
• 23:02
  Speaker 4: say something is not right. And I started seeing a
• 23:05
  Speaker 4: therapist in New York for all these different things. And
• 23:08
  Speaker 4: I've always been going to therapy my entire life, but
• 23:11
  Speaker 4: I specifically sought her out because she worked with eating.
• 23:16
  Speaker 3: And weird situations with eating.
• 23:18
  Speaker 4: And I wouldn't say all of our sessions were about food,
• 23:21
  Speaker 4: but it was my safe place to really unpack kind
• 23:24
  Speaker 4: of like what was I doing.
• 23:26
  Speaker 3: And I remember one day.
• 23:30
  Speaker 4: Coming to her and I was telling her about basically
• 23:34
  Speaker 4: a friend group that I was sort of in that
• 23:37
  Speaker 4: made me feel really uncomfortable about my food decisions. And
• 23:41
  Speaker 4: she basically just like looked at me and she was like, well,
• 23:43
  Speaker 4: you know what is going on there? And I just
• 23:46
  Speaker 4: had this like moment where I was like, oh my god,
• 23:48
  Speaker 4: I really have.
• 23:49
  Speaker 3: A situation with food. You know, how do I fix this?
• 23:53
  Speaker 4: And it's very scary because it's not just like Okay,
• 23:55
  Speaker 4: don't eat that, you know, eat this food and be
• 23:58
  Speaker 4: normal again. It's like who am I if I don't
• 24:01
  Speaker 4: have that identity? And I only knew at the time
• 24:07
  Speaker 4: balance as being green juice on Monday and on the weekends,
• 24:13
  Speaker 4: alcohol and fries and binging, right, And that's not balance.
• 24:17
  Speaker 4: That's something that I constantly hear about even now, like
• 24:19
  Speaker 4: people like Okay, I'll get the margarita because balance, like
• 24:22
  Speaker 4: balance needs to literally check out day in and day out.
• 24:26
  Speaker 4: It can't be on Monday through Friday. You are a
• 24:29
  Speaker 4: different person than Sunday.
• 24:31
  Speaker 1: On Saturday and Sunday yea.
• 24:33
  Speaker 4: And balance needs to literally happen every single day. You
• 24:36
  Speaker 4: need to go to bed feeling balanced, like you took
• 24:38
  Speaker 4: care of everything mentally and physically for yourself, whether that
• 24:43
  Speaker 4: means having the cocktail in addition to the fries and
• 24:46
  Speaker 4: something else, just like it's just not as it's not
• 24:49
  Speaker 4: a seesaw that goes.
• 24:50
  Speaker 3: Like up and down.
• 24:51
  Speaker 4: It really should be level at all times.
• 25:00
  Speaker 2: Taking a break from today's episode to give my sponsor
• 25:02
  Speaker 2: a whoop some love. Now, one of the things that
• 25:05
  Speaker 2: I find really interesting about the woopstrap is it tracks strain.
• 25:09
  Speaker 2: And of course this is applicable to your workouts, but
• 25:12
  Speaker 2: it's also applicable to the rest of your day. So
• 25:16
  Speaker 2: if you are the kind of person that has a
• 25:17
  Speaker 2: really strenuous job, if you're going in and out of meetings,
• 25:20
  Speaker 2: that counts, right.
• 25:21
  Speaker 1: That means that you're putting strain on your body.
• 25:24
  Speaker 2: So someone that is standing up, running around from point
• 25:27
  Speaker 2: A to point B, talking to people, doing things they
• 25:31
  Speaker 2: can find similar strain amounts as someone that might just
• 25:34
  Speaker 2: tackle one hour long workout that's intense and then chill
• 25:38
  Speaker 2: for the rest of their day. So for me, what
• 25:41
  Speaker 2: I find really interesting and intriguing about the wopstrap. Yes,
• 25:44
  Speaker 2: you see it on serious athletes, but it's also helpful
• 25:48
  Speaker 2: for the everyday person. It's helpful for all of us
• 25:51
  Speaker 2: that are just going out trying to be our best,
• 25:53
  Speaker 2: to be smart about how we execute, to listen to
• 25:57
  Speaker 2: our bodies and better perform every single day.
• 26:01
  Speaker 1: They are offering hurdle listeners a really awesome deal.
• 26:03
  Speaker 2: It's a free whoop Strap three point oh as well
• 26:06
  Speaker 2: as fifteen percent off any of the memberships on the site.
• 26:10
  Speaker 2: Just head on over to woop dot com that's whoop
• 26:14
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• 26:17
  Speaker 2: a free Whoopstrap three point oh and fifteen percent off
• 26:20
  Speaker 2: any membership. Again, that's the code Hurdle at checkout. To
• 26:25
  Speaker 2: optimize the way you train, let's get back to it.
• 26:34
  Speaker 2: So you feel like you finally have an opportunity to
• 26:37
  Speaker 2: express that, like something's up to this therapist. But then
• 26:41
  Speaker 2: what happens in practice to deviate the behavior?
• 26:46
  Speaker 4: A lot of that was really on my own, and
• 26:49
  Speaker 4: I didn't follow an exact path, but I started to
• 26:51
  Speaker 4: challenge myself. And really it's called fearfoods. Is pretty much
• 26:56
  Speaker 4: when you cut out different foods, you start to develop
• 26:59
  Speaker 4: a fear of So for me, I had gone vegan
• 27:03
  Speaker 4: years before that, but I had still carried some fear foods,
• 27:07
  Speaker 4: meaning like there were foods that I simply was not
• 27:10
  Speaker 4: eating because I was scared of what like the tiniest
• 27:13
  Speaker 4: bit of it would do to my body.
• 27:15
  Speaker 3: So something like cheese and dairy or a big one
• 27:17
  Speaker 3: for me.
• 27:18
  Speaker 4: And it's really hard to unpack because those happened to
• 27:21
  Speaker 4: also be foods that didn't make me feel my best,
• 27:23
  Speaker 4: But how can I incorporate them in a way that
• 27:26
  Speaker 4: is just normal? And so I started to be more
• 27:29
  Speaker 4: normal around food, going to restaurants and instead of you know, oh,
• 27:32
  Speaker 4: can I get the salad without this, this, and this,
• 27:34
  Speaker 4: just ordering the salad. You know, I'm still vegetarian. I've
• 27:39
  Speaker 4: been vegetarian for like twelve years, and it's one of
• 27:41
  Speaker 4: these questions I get where it's.
• 27:42
  Speaker 3: Like, well, is that disordered? You know?
• 27:44
  Speaker 4: And I think for some people it can be, just
• 27:46
  Speaker 4: because veganism for me was a at the time that
• 27:49
  Speaker 4: I was vegan was a way to map think less
• 27:51
  Speaker 4: about food. I didn't have to make as many decisions
• 27:53
  Speaker 4: if it was like, oh, that has eggs, Okay, I
• 27:54
  Speaker 4: can't have it. That has dairy, Okay, I can't have that.
• 27:57
  Speaker 4: So vegetarianism for me is really something different. And like
• 28:02
  Speaker 4: I've never the idea of like meat or just fully
• 28:06
  Speaker 4: met because I eat fish and all those things like
• 28:07
  Speaker 4: just doesn't call to me. But I will say that,
• 28:10
  Speaker 4: like I try to keep an open mind to the
• 28:12
  Speaker 4: fact that like there might be a point in my
• 28:13
  Speaker 4: life where my body is asking me for meat and
• 28:17
  Speaker 4: I need to really really make sure that I listened
• 28:20
  Speaker 4: to it and evaluate what it means at that point
• 28:23
  Speaker 4: in time.
• 28:24
  Speaker 2: Right, Okay, So we started to make better food decisions.
• 28:28
  Speaker 1: And does it.
• 28:28
  Speaker 2: Feel like a weight is lips it off of your
• 28:30
  Speaker 2: shoulders or does it feel stressful? Like I can imagine
• 28:33
  Speaker 2: that these kind of changes would feel really difficult because
• 28:36
  Speaker 2: like anything that you're working through again, like with this idea.
• 28:39
  Speaker 1: Of change, like change is scary.
• 28:41
  Speaker 3: Yeah, it was never as like linear of a path.
• 28:44
  Speaker 4: I think at each stage of my life when something
• 28:46
  Speaker 4: difficult happened, a breakup, a rejection, a failure. I clung
• 28:51
  Speaker 4: harder to whether that was, you know, this fit version
• 28:56
  Speaker 4: of myself, So going to the gym and making sure
• 28:58
  Speaker 4: that I could do ABCD and you or eating really
• 29:01
  Speaker 4: clean you know, I kind of just I noticed that
• 29:03
  Speaker 4: there were points in my life where I fell back
• 29:05
  Speaker 4: into that.
• 29:05
  Speaker 2: Yeah, okay, So you graduate from Columbia, and do you
• 29:09
  Speaker 2: know what you want to do when you're done? Yep.
• 29:12
  Speaker 3: I wanted to go into private practice immediately.
• 29:15
  Speaker 1: Yeah.
• 29:15
  Speaker 4: I'd been in school for like three years, a dietetic
• 29:19
  Speaker 4: internship at a year, probably total five years of everything.
• 29:24
  Speaker 4: I'm probably twenty six years old, and I want to
• 29:26
  Speaker 4: be working and I want to make money, and I
• 29:28
  Speaker 4: want to go into private.
• 29:29
  Speaker 2: Practice, right, okay, And so what would your advice be
• 29:32
  Speaker 2: to someone who has these sorts of aspirations, because I
• 29:36
  Speaker 2: think that often it's like, oh, I want to have
• 29:39
  Speaker 2: a private practice, but like, Hi, that's really scary to
• 29:41
  Speaker 2: go out on your own, especially at the age of
• 29:43
  Speaker 2: twenty six. It's like, would you recommend someone jump into
• 29:47
  Speaker 2: it like that? Would you recommend that someone find more
• 29:49
  Speaker 2: internship experience? What would you say to them?
• 29:51
  Speaker 3: Yeah, I'd probably say don't jump into it.
• 29:55
  Speaker 4: I mean, I think that whatever you choose to do
• 29:57
  Speaker 4: will work out. I think everything happens for a reason,
• 30:00
  Speaker 4: and only like your gut, knows what is best for you.
• 30:03
  Speaker 4: I'm somebody that knew that I wanted to start working
• 30:06
  Speaker 4: for myself. I think I could have been a hell
• 30:08
  Speaker 4: of a lot more strategic when it comes to business,
• 30:11
  Speaker 4: getting to know my strengths, getting to know what people
• 30:14
  Speaker 4: need from me. But to that point, I think my
• 30:18
  Speaker 4: evolution is really beautiful because it wouldn't have happened if
• 30:21
  Speaker 4: I didn't go this route. So I opened my practice,
• 30:24
  Speaker 4: and I you know, I had a social media following,
• 30:26
  Speaker 4: and I expected my doors to open and everybody to
• 30:29
  Speaker 4: come kind of knock me on my door to see me.
• 30:32
  Speaker 3: And that's not what I got at all.
• 30:35
  Speaker 4: I got really not crickets, but you know, not enough
• 30:40
  Speaker 4: to pay the bills and live happily. And I had
• 30:43
  Speaker 4: to start really figuring out, you know, what's a more
• 30:48
  Speaker 4: grassroots method here to get clients, because that's what I
• 30:51
  Speaker 4: want to do. And so I literally went knocking on
• 30:54
  Speaker 4: doors of doctors that I knew and said, Hi, I'm Lisa,
• 30:57
  Speaker 4: I'm opening my practice. Will you send me clients and patients?
• 31:01
  Speaker 4: And then gave my business card. So for the first year,
• 31:04
  Speaker 4: I was getting all types of clients. You know, I
• 31:06
  Speaker 4: certainly didn't want to be working with. Sorry, not that
• 31:09
  Speaker 4: I didn't want to be working with these certain populations
• 31:12
  Speaker 4: that I was working with, but it didn't set my
• 31:14
  Speaker 4: heart on fire to help women from Long Island who
• 31:18
  Speaker 4: didn't need to lose weight lose weight?
• 31:20
  Speaker 3: Does that make sense, right?
• 31:21
  Speaker 1: Yeah? What a specific New York issue.
• 31:24
  Speaker 2: Right, We're sitting in New York City, these women from
• 31:26
  Speaker 2: Long Island.
• 31:27
  Speaker 3: Right exactly.
• 31:28
  Speaker 4: And my office was in Long Island at the time
• 31:30
  Speaker 4: because I wanted a physical space to really feel like
• 31:33
  Speaker 4: I had something, and you know, rent in Long Island
• 31:35
  Speaker 4: was far cheaper than anything I couldn't have done.
• 31:38
  Speaker 1: This, yeah, totally. Yeah. So but you didn't want those clients,
• 31:42
  Speaker 1: So then how do you pivot from that?
• 31:44
  Speaker 4: I didn't want those clients, but I had to pay
• 31:47
  Speaker 4: my bills, and so I I had a wake up
• 31:52
  Speaker 4: call one day when I was working out where I
• 31:55
  Speaker 4: have a lot of my wake up calls.
• 31:56
  Speaker 3: Actually, do you feel that way?
• 31:57
  Speaker 1: One percent?
• 31:58
  Speaker 2: That's I mean, that's why six days a week I'm
• 32:02
  Speaker 2: up and doing some sort of fitness at six o'clock
• 32:05
  Speaker 2: in the morning. Because I know that when I do that,
• 32:07
  Speaker 2: I have the opportunity to be better throughout my day.
• 32:11
  Speaker 4: Yeah, the mental clarity is incredible. And I was reading
• 32:14
  Speaker 4: a book that I have no idea how it landed
• 32:17
  Speaker 4: on my lap, and as I'm turning the pages, it
• 32:20
  Speaker 4: felt like it was a book I'm mindful eating. And
• 32:23
  Speaker 4: as I'm turning the pages, I'm like, this is what
• 32:25
  Speaker 4: I've been doing. And I didn't even mean to be
• 32:28
  Speaker 4: doing it. But the woman in the book was talking
• 32:30
  Speaker 4: about how all of a sudden she was giving herself
• 32:33
  Speaker 4: permission to eat things like chocolate cake whenever she wanted
• 32:37
  Speaker 4: and was able to notice that like the chocolate cake
• 32:39
  Speaker 4: didn't even taste like what she expected it to taste like,
• 32:42
  Speaker 4: so she was able to.
• 32:43
  Speaker 3: Have a bite and move on.
• 32:45
  Speaker 4: And it was I didn't even recognize that I had
• 32:48
  Speaker 4: sort of developed what I now referred to as food freedom.
• 32:53
  Speaker 4: And a light bulb went off in my brain and said, Okay,
• 32:58
  Speaker 4: what are we How can you bring this to your population?
• 33:03
  Speaker 4: You're not maybe not your current population, but people who
• 33:07
  Speaker 4: are struggling with what you struggled with years ago, the
• 33:10
  Speaker 4: weird food stuff disordered eating, being really hyper controlling about
• 33:15
  Speaker 4: how much you eat and thinking that you have this
• 33:19
  Speaker 4: control over your body, the way that we think that
• 33:22
  Speaker 4: we do when we are really intense about our fitness
• 33:26
  Speaker 4: or our nutrition.
• 33:27
  Speaker 1: You know what I mean, Yeah, I know what you mean.
• 33:29
  Speaker 2: I also I'm curious before you mentioned, like Lisa one
• 33:32
  Speaker 2: point zero in terms of your fitness stuff. So what
• 33:34
  Speaker 2: kind of stuff are you doing now that has like
• 33:37
  Speaker 2: kind of correlated with the shift and the way that
• 33:39
  Speaker 2: you see food.
• 33:40
  Speaker 4: Yeah, well, my dietetic internship year was a year you
• 33:44
  Speaker 4: spend it basically working at the hospital. You get paid nothing,
• 33:48
  Speaker 4: you actually pay to do it, and your hours are
• 33:50
  Speaker 4: crazy and you have work when you get home, and
• 33:52
  Speaker 4: it is just straight up exhausting. So that entire year
• 33:55
  Speaker 4: shook me out of like the exercise routine that I
• 33:57
  Speaker 4: was in simply because of time construing. And yeah, we've
• 34:00
  Speaker 4: all been parts of our life. I'm sure where fitness
• 34:03
  Speaker 4: kind of falls to the wayside. But I was, you know,
• 34:06
  Speaker 4: moving my body just to make sure that I felt good.
• 34:10
  Speaker 4: But it was I was going through weeks or two
• 34:13
  Speaker 4: weeks at a time where I couldn't make it to
• 34:15
  Speaker 4: the gym, and so I was starting to just really
• 34:17
  Speaker 4: listen to my body and move it to make sure
• 34:19
  Speaker 4: that you know, things weren't getting stuck. But I was
• 34:23
  Speaker 4: not like looking to achieve a certain aesthetic or only
• 34:26
  Speaker 4: working out to get a calorie burn or something like that.
• 34:30
  Speaker 1: Right, Okay, so what does that what types of activity?
• 34:33
  Speaker 1: Does that mean?
• 34:34
  Speaker 4: Pretty much just been getting in like twenty five minutes
• 34:37
  Speaker 4: of walking if I could.
• 34:38
  Speaker 2: Yeah, And I think that's something also that people are
• 34:41
  Speaker 2: a little how do I say this the right way?
• 34:44
  Speaker 2: I also think that's something that we undervalue often. It's
• 34:47
  Speaker 2: just this idea of general movement and how we have
• 34:50
  Speaker 2: this idea or this thought process that it can be
• 34:53
  Speaker 2: an all or nothing mentality, and it's like, well, I
• 34:55
  Speaker 2: don't have time to work out today. I have back
• 34:57
  Speaker 2: to back meetings, and I have a dinner, and this
• 34:59
  Speaker 2: morning I'm tied, so I need to stay in bed
• 35:01
  Speaker 2: because that's going to be really good for my well being.
• 35:03
  Speaker 2: But what about that ten minutes in between? What about
• 35:06
  Speaker 2: the fifteen minutes after you have that phone call. It's
• 35:09
  Speaker 2: like you can get in exercise in small doses, movement
• 35:13
  Speaker 2: in small doses, and it all adds up to a
• 35:15
  Speaker 2: bigger picture. And I think oftentimes we're like, well, I
• 35:18
  Speaker 2: don't have time, but look at the time you actually
• 35:20
  Speaker 2: have and ask yourself what are you capable of doing
• 35:22
  Speaker 2: with that?
• 35:23
  Speaker 4: So true even starting with I know, like you wake
• 35:25
  Speaker 4: up and just doing like cat Cow poses, what a
• 35:28
  Speaker 4: beautiful way to start your day, and being like, yes,
• 35:31
  Speaker 4: I'm connecting my mind and my body these first three minutes, right,
• 35:35
  Speaker 4: is movement that counts as movement. You know, you need
• 35:37
  Speaker 4: to get fluid all around your body and into your
• 35:40
  Speaker 4: joints and oxygenated blood. That is all really important, so
• 35:44
  Speaker 4: it doesn't need to look like the thirty minutes at
• 35:46
  Speaker 4: Barri's boot camp. I one hundred percent agree with that.
• 35:49
  Speaker 4: And the other thing that I think a big paradigm
• 35:52
  Speaker 4: shift that went to my brain is yes, we move
• 35:54
  Speaker 4: for our bodies, but our bodies really move for us.
• 35:58
  Speaker 4: And it's a really intense thing to grasp and helps
• 36:03
  Speaker 4: us find gratitude for our bodies. So you're not just
• 36:06
  Speaker 4: like your body is showing up for you every single day.
• 36:09
  Speaker 4: And that is a luxury and a gift that a
• 36:11
  Speaker 4: lot of people don't have, whether they are you know,
• 36:15
  Speaker 4: handicapped in some way, the fact that your body or
• 36:18
  Speaker 4: if you're you know, hopefully if you're my body it's
• 36:21
  Speaker 4: showing up for me every single day.
• 36:22
  Speaker 3: I owe it to it to move.
• 36:24
  Speaker 4: It and help it feel really good. And I think
• 36:27
  Speaker 4: that we have this like mindset from I'm not sure.
• 36:30
  Speaker 4: I think we all have sort of different reasons as
• 36:31
  Speaker 4: to why we think, like exercise has to look like
• 36:34
  Speaker 4: ABC or D.
• 36:35
  Speaker 3: But I mean, I think that school.
• 36:37
  Speaker 4: I don't know if you agree with this or not,
• 36:39
  Speaker 4: given that you know you're you're an athlete, I think
• 36:41
  Speaker 4: that like physical education in school is a joke. Like
• 36:46
  Speaker 4: I personally hate to run like sprints or relays, and
• 36:49
  Speaker 4: so when I got out of college, out of high school,
• 36:51
  Speaker 4: the last thing I wanted to do was like exercise
• 36:53
  Speaker 4: in this way. But I actually love to strength train,
• 36:56
  Speaker 4: Like why didn't they show me how to do stuff
• 36:57
  Speaker 4: like that in high school?
• 36:58
  Speaker 3: You know, Yeah, it feels good on my body specifically.
• 37:01
  Speaker 1: Yeah.
• 37:02
  Speaker 2: I think it's funny you keep being like you're an athlete.
• 37:05
  Speaker 2: I'm like a strong believer that everyone is an athlete
• 37:08
  Speaker 2: in their own way.
• 37:10
  Speaker 1: I mean, I don't think that.
• 37:12
  Speaker 2: I mean, Emily in two thousand and six was not
• 37:18
  Speaker 2: nearly the same athlete that I am today. Emily in
• 37:21
  Speaker 2: two thousand and six actually really love to dance despite
• 37:23
  Speaker 2: being dramatically overweight, and so that was how I was active.
• 37:26
  Speaker 2: But Emily, now in twenty nineteen, is gearing up for
• 37:30
  Speaker 2: her eighth marathon. I think that athleticism can be defined
• 37:33
  Speaker 2: by many different people, at many different points in their life,
• 37:35
  Speaker 2: in many different ways. So like, it's all about perception, right,
• 37:39
  Speaker 2: Like I view you as your own type of athlete,
• 37:42
  Speaker 2: just like I am my own type of athlete. So
• 37:45
  Speaker 2: now that we have that covered, when does the shift
• 37:48
  Speaker 2: happen that with the type of clients you're working with?
• 37:50
  Speaker 2: Because you are realizing now in this epiphany of sorts
• 37:55
  Speaker 2: that you have been approaching this certain type of eating
• 37:58
  Speaker 2: for a while.
• 38:00
  Speaker 3: Would it be okay to insert my hurdle moment?
• 38:01
  Speaker 1: Oh my god, please throw me a hurdle all back?
• 38:03
  Speaker 4: Yeah, So, actually I've never talked I haven't talked about
• 38:06
  Speaker 4: this in a very long time. And by the way,
• 38:09
  Speaker 4: I've had so many hurdle moments in my life. So,
• 38:11
  Speaker 4: you know, thinking about this podcast was like, which one
• 38:13
  Speaker 4: is going to be relevant to our conversation? But this
• 38:15
  Speaker 4: kind of feels natural. The first podcast I was ever on,
• 38:20
  Speaker 4: I was on a nutrition related podcast with somebody whose
• 38:24
  Speaker 4: podcast I listened to and I loved and I was
• 38:27
  Speaker 4: so honored when she asked me to be on it,
• 38:29
  Speaker 4: and I recorded it very candidly, as I always do.
• 38:33
  Speaker 4: I don't like to prepare much for podcasts, even to
• 38:35
  Speaker 4: this day. And this was about three or four years ago.
• 38:39
  Speaker 4: And she called me or texted me or emailed me
• 38:43
  Speaker 4: days after it went live, and I had already heard
• 38:46
  Speaker 4: from so many people that they loved it, telling me
• 38:48
  Speaker 4: that she's taking it down, and I did not understand.
• 38:53
  Speaker 4: But she basically told me that there were complaints that
• 38:57
  Speaker 4: people went to my Instagram page and I was promoting
• 39:00
  Speaker 4: diet culture. And I was so saddened by this because
• 39:07
  Speaker 4: A it wasn't completely true, and B it made me
• 39:11
  Speaker 4: take a really like good look at myself. So as
• 39:16
  Speaker 4: I am in a skinny body, I have always been
• 39:20
  Speaker 4: in a skinny body, and I need to be very
• 39:24
  Speaker 4: careful with my wording to make sure that I'm not
• 39:28
  Speaker 4: pushing diet culture on everybody. At that time, my philosophy
• 39:32
  Speaker 4: was very different than what it is now. It was
• 39:34
  Speaker 4: never I was never practicing like in a way that
• 39:40
  Speaker 4: didn't make me feel proud, But like I said, my
• 39:42
  Speaker 4: audience was different. You know, my sorry, my Instagram audience
• 39:46
  Speaker 4: and my practice were sort of different things. My practice,
• 39:50
  Speaker 4: you know, I would help people lose weight, but I
• 39:52
  Speaker 4: never did so in a way that like wouldn't make
• 39:54
  Speaker 4: me feel like I was, you know, having them restrict
• 39:57
  Speaker 4: or starve or do anything like that. I was just
• 40:00
  Speaker 4: teaching healthy living. Anyway, long story short is she ended
• 40:06
  Speaker 4: up apologizing and putting the podcast back up because what
• 40:10
  Speaker 4: these people said was not true.
• 40:12
  Speaker 3: But she basically it.
• 40:16
  Speaker 4: Made me realize that coming from a skinny body, I
• 40:18
  Speaker 4: need to be really aware of the words that I'm
• 40:21
  Speaker 4: saying if I want my words.
• 40:24
  Speaker 3: To be well received. Does that make sense yea.
• 40:27
  Speaker 4: And it was just really hard to like take public
• 40:29
  Speaker 4: criticism like that, especially because it wasn't true and I
• 40:33
  Speaker 4: couldn't really defend myself in the way. But it was
• 40:35
  Speaker 4: the first time, I remember, we didn't have Instagram Live
• 40:37
  Speaker 4: or stories or anything.
• 40:38
  Speaker 3: We didn't even have stories at the time. It was
• 40:40
  Speaker 3: that long ago.
• 40:41
  Speaker 4: But I went on Facebook Live and I just gave
• 40:44
  Speaker 4: a public apology to my audience that like, I am
• 40:47
  Speaker 4: so sorry if I ever made you feel like you're
• 40:50
  Speaker 4: not good enough or like you need to lose weight,
• 40:53
  Speaker 4: And just by like visibly seeing my body, and people responded,
• 40:59
  Speaker 4: have really haven't even thought about this until on my
• 41:01
  Speaker 4: walk down here this morning. People responded so kindly, like
• 41:05
  Speaker 4: that they understood and that they appreciate my message. And
• 41:08
  Speaker 4: I think from that moment on, I realized that, like
• 41:11
  Speaker 4: my voice online has to be exactly who I am
• 41:15
  Speaker 4: and what I believe and how I eat in my philosophy,
• 41:19
  Speaker 4: and therefore my practice all those separate things at the
• 41:23
  Speaker 4: time needs to reflect that. And so while I'm turning
• 41:26
  Speaker 4: the page of this mindful eating book, I'm like, I
• 41:28
  Speaker 4: need to bring this to my clients. I need to
• 41:30
  Speaker 4: only be working with people that really want to improve
• 41:33
  Speaker 4: their relationship to food. Maybe they also want to lose weight,
• 41:36
  Speaker 4: but improving their relationship to food needs to come first.
• 41:39
  Speaker 4: And why that meant saying no to a lot of
• 41:42
  Speaker 4: different clients as well, who you know simply weren't up for.
• 41:46
  Speaker 2: That challenge, right, So then what does that look like
• 41:49
  Speaker 2: in practice?
• 41:50
  Speaker 4: So I spent the next few years one on one
• 41:53
  Speaker 4: practice really implementing mindful eating strategies and pairing that with
• 41:57
  Speaker 4: nutrition education. So a lot of times when people hear
• 41:59
  Speaker 4: about my full eating or intuitive eating is a word
• 42:02
  Speaker 4: that I don't particularly use but a lot of people
• 42:04
  Speaker 4: are trained to do intuitive eating. They think that that
• 42:07
  Speaker 4: means anti anti nutrition, and that's not the case at all.
• 42:11
  Speaker 4: I lead actually with nutrition and helping people learn about
• 42:14
  Speaker 4: what food actually does in the body so that.
• 42:16
  Speaker 3: You're not fearful of it.
• 42:18
  Speaker 4: So the first thing that I was doing with all
• 42:19
  Speaker 4: of my clients was giving them basically what I learned
• 42:22
  Speaker 4: in grad school, Like you shouldn't have to go to
• 42:23
  Speaker 4: grad school to learn the basics of carbs, proteins and fats, right,
• 42:27
  Speaker 4: Like simple things that you need to do every single
• 42:29
  Speaker 4: day to understand that a calorie simply means food energy,
• 42:33
  Speaker 4: Like you need energy, whether you are somebody that works
• 42:37
  Speaker 4: out or doesn't, you need that energy no matter what.
• 42:40
  Speaker 4: And really uncomplicating that, like you need to eat no
• 42:42
  Speaker 4: matter what, and you need to eat carbs, proteins, and
• 42:45
  Speaker 4: fat no matter what. And empowering them with science so
• 42:48
  Speaker 4: that then they can make active decisions to pair that
• 42:52
  Speaker 4: with listening to their body. And so I started using
• 42:54
  Speaker 4: meditation in my practices and a lot of things to
• 42:57
  Speaker 4: help them become their own guide. So it's so easy
• 43:01
  Speaker 4: to follow somebody on social media and have them tell
• 43:03
  Speaker 4: you what to eat because they look like, you know, awesome,
• 43:08
  Speaker 4: But the truth is is that you need to be
• 43:09
  Speaker 4: your own inner guide. And I didn't want people coming
• 43:12
  Speaker 4: to me to look like me. I wanted people coming
• 43:14
  Speaker 4: to me because they wanted to learn to be their
• 43:16
  Speaker 4: inner guide and trust themselves. And it's so hard. And
• 43:19
  Speaker 4: that's why I call like the noise. There's so much
• 43:21
  Speaker 4: noise in or and outer. I know you know a
• 43:23
  Speaker 4: lot about the inner noise with like the negative self
• 43:25
  Speaker 4: talk that we're you know, going through all the time.
• 43:29
  Speaker 4: I heard on a podcast that you recorded too, that
• 43:31
  Speaker 4: something that really struck me as interesting was when you
• 43:35
  Speaker 4: see your hair like in a certain way, it takes
• 43:37
  Speaker 4: you back to a point of your life that shakes
• 43:39
  Speaker 4: you up.
• 43:40
  Speaker 3: It's triggers some to.
• 43:41
  Speaker 4: Youtal and it's so important to know those triggers so
• 43:43
  Speaker 4: that like when that negative self talk comes in, you
• 43:46
  Speaker 4: can be like, no, Emily, that's not who you are. Yes,
• 43:48
  Speaker 4: maybe your hair is making reminding you of that, but
• 43:51
  Speaker 4: that's not who you are. Look how far you've come
• 43:53
  Speaker 4: and so empowering my clients with the ability to combat
• 43:58
  Speaker 4: inner noise that as well as outer noise. Oh Becky
• 44:01
  Speaker 4: the nutritionist from LA is telling you to try food combining,
• 44:06
  Speaker 4: you know, to know, Hey, what's working for me is
• 44:08
  Speaker 4: working for me.
• 44:08
  Speaker 3: I don't need to do.
• 44:09
  Speaker 4: What Becky's doing, and no matter how big or following
• 44:11
  Speaker 4: or how many people is working.
• 44:13
  Speaker 2: For Taking a break from today's episode to talk about
• 44:20
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• 44:25
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• 44:28
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• 44:32
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• 44:38
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• 44:41
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• 44:45
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• 44:56
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• 45:03
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• 45:04
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• 45:27
  Speaker 2: to it. Whether you're vegan, vegetarian, you eat meat, you
• 45:36
  Speaker 2: don't eat me, whatever the case may be. What would
• 45:39
  Speaker 2: you say are another one or two like guiding principles
• 45:42
  Speaker 2: that you would offer up to someone who just wants
• 45:45
  Speaker 2: to get like that one percent healthier with what they're
• 45:48
  Speaker 2: putting in their body.
• 45:49
  Speaker 4: With what they're putting in their body. Yeah, oh yeah,
• 45:51
  Speaker 4: easy real food. Like my mantra is eat real, be mindful.
• 45:57
  Speaker 4: My longer versions eat real, be mindful, live more, obsessed less.
• 46:01
  Speaker 4: But the eat real, be mindful is how it all starts.
• 46:03
  Speaker 4: Because I believe in the power of real food. And
• 46:05
  Speaker 4: that doesn't mean that you can't also have, you know,
• 46:08
  Speaker 4: whatever else you like. But if a majority of your
• 46:10
  Speaker 4: diet is coming out of packaging, that's a good way
• 46:13
  Speaker 4: to think of real food. There are some exceptions to
• 46:15
  Speaker 4: things like grains like oatmeal, right that's a real food,
• 46:18
  Speaker 4: or oats or brown rice, those are all real food.
• 46:22
  Speaker 4: But when you are eating with real food, it has
• 46:25
  Speaker 4: the most powerful nutrition to feel your best, and see
• 46:30
  Speaker 4: if you can do it in its most nature, untouched form.
• 46:35
  Speaker 4: So take something like an orange, for example, and peel
• 46:38
  Speaker 4: it yourself rather than getting had just got a fruit
• 46:41
  Speaker 4: cut from right outside right where like all the melon
• 46:43
  Speaker 4: was peeled off, like the strawberries were all cut. Take
• 46:46
  Speaker 4: an orange and sit with it and peel it open
• 46:49
  Speaker 4: with your hands, and go through the motions of what
• 46:52
  Speaker 4: it's like to eat that orange. Because when it's required,
• 46:56
  Speaker 4: when the labor's there, when you're chewing it, all these
• 46:59
  Speaker 4: things actually help you get in tune with your satisfaction
• 47:03
  Speaker 4: and it slows you down, Like the actual peeling and
• 47:07
  Speaker 4: segmenting off actually slows you down and allows you to
• 47:10
  Speaker 4: become more in touch with your body's internal systems, which,
• 47:13
  Speaker 4: believe it or not, you have whether you're eating cookies
• 47:16
  Speaker 4: or cake or fruit, your body is telling you when
• 47:20
  Speaker 4: you've had enough, when the taste has dissipated, when you're satisfied,
• 47:24
  Speaker 4: when you're hungry, when you're full. All that stuff is
• 47:26
  Speaker 4: within you, right. It might now be clouded out by
• 47:30
  Speaker 4: these rules that you've placed over them. But if we
• 47:33
  Speaker 4: can strip that away, like you've totally got.
• 47:35
  Speaker 2: It, I think so many of the people that I've
• 47:37
  Speaker 2: sat down with for hurdle, they all advise real food,
• 47:42
  Speaker 2: and then a lot of them will say organic when
• 47:44
  Speaker 2: possible and things like that. And some of the feedback
• 47:47
  Speaker 2: that I've gotten from the hurdlers is that they feel
• 47:50
  Speaker 2: like sometimes the people that come to sit down with
• 47:53
  Speaker 2: me don't have a realistic understanding of the fact that
• 47:56
  Speaker 2: they just don't aren't made of money, and it's like,
• 47:58
  Speaker 2: eat all of these organic foods and like, well, you
• 48:01
  Speaker 2: know what, and so then I'll say like, well, that's expensive,
• 48:04
  Speaker 2: and then the feedback could be, well, like maybe you
• 48:08
  Speaker 2: shouldn't do this and use that money toward X instead
• 48:11
  Speaker 2: of Y, and it's a little overwhelming.
• 48:13
  Speaker 4: I think I one hundred percent agree. I think it's
• 48:16
  Speaker 4: super easy, especially as probably the people that sit in
• 48:21
  Speaker 4: this chair have very different jobs than the people who listen.
• 48:26
  Speaker 4: Just on my walk down here, actually I was smelling
• 48:30
  Speaker 4: like freshly baked like croissants and bagels, and I know
• 48:34
  Speaker 4: exactly that was my thought. M But when I'm at
• 48:36
  Speaker 4: home all day and I work from home, when I
• 48:38
  Speaker 4: wake up, I'm not getting like smells of freshly baked
• 48:41
  Speaker 4: donuts coming through the walls. Of my house, I'm really not,
• 48:44
  Speaker 4: And so I think that real life people are experiencing
• 48:49
  Speaker 4: different stimulus then maybe those of us who work from
• 48:52
  Speaker 4: home or work for ourselves. And it's really important to
• 48:54
  Speaker 4: recognize that as a professional that I can't sit in
• 48:57
  Speaker 4: my chair and tell somebody just listen to your body.
• 48:59
  Speaker 4: If you're you know, you're getting a smell of a
• 49:01
  Speaker 4: donut and it's telling you to eat the doughnut. But
• 49:03
  Speaker 4: what I will say is to listen to your internal voice.
• 49:07
  Speaker 3: When you have those thoughts.
• 49:09
  Speaker 4: So when you smell a freshly baked donut or like
• 49:12
  Speaker 4: whatever it is, and that was just the smell I
• 49:14
  Speaker 4: think that I got on my way down here this morning,
• 49:17
  Speaker 4: what is their internal voice saying. Is it, oh, that
• 49:20
  Speaker 4: smells good? Oh no, I can't have that, but I
• 49:22
  Speaker 4: want it so bad, right? Or is it that smells good?
• 49:26
  Speaker 3: Kinna? Am I still in the mood for my breakfast today?
• 49:28
  Speaker 3: Does that make sense?
• 49:29
  Speaker 1: Yeah?
• 49:29
  Speaker 4: And I think just paying attention to that dialogue is
• 49:32
  Speaker 4: really important when it comes to expensive versus You know
• 49:36
  Speaker 4: that being unattainable. Real food is not more expensive. Yes,
• 49:41
  Speaker 4: organic food is more expensive, but real food, one ingredient
• 49:45
  Speaker 4: food is going to be more cost effective, but it
• 49:50
  Speaker 4: might take a little bit more time, which is a
• 49:53
  Speaker 4: cost one hundred percent, yeah, to sort of get that.
• 49:56
  Speaker 4: So I think it's important that you don't need to
• 49:57
  Speaker 4: eat all organic. You don't need to even eat all
• 49:59
  Speaker 4: real food. But when I say real food, real food
• 50:01
  Speaker 4: can easily be a sandwich with turkey. Like bread is
• 50:05
  Speaker 4: real food, it's made with a real food ingredient. It's
• 50:07
  Speaker 4: kind of different if it's wonderbread sitting on the shelf
• 50:09
  Speaker 4: therefore has preservatives and all types of you know things
• 50:12
  Speaker 4: in it.
• 50:12
  Speaker 3: But bread or pasta are one hundred percent real.
• 50:16
  Speaker 1: Yeah.
• 50:16
  Speaker 2: Everyone has a different thought process on what real foods
• 50:19
  Speaker 2: would work for them. Okay, so real foods are an
• 50:23
  Speaker 2: important thing that we're going to stress here. Other than that,
• 50:26
  Speaker 2: anything else you want to offer up to me to
• 50:28
  Speaker 2: be one percent healthier besides the water tip.
• 50:31
  Speaker 4: Like you asked me in the beginning about the bloating, Yeah,
• 50:33
  Speaker 4: I think it all starts. Everything we do is cyclical.
• 50:36
  Speaker 4: The day doesn't start when you wake up in the
• 50:37
  Speaker 4: morning and you feel bloated. The day starts nowhere. Like
• 50:42
  Speaker 4: it's all cyclical and flows. But I think a good
• 50:45
  Speaker 4: thing to set yourself up for the next day is
• 50:47
  Speaker 4: the night before? What are you doing? What are you
• 50:50
  Speaker 4: doing the night before? What does your bedtime hygiene look like?
• 50:54
  Speaker 4: So wellness and that's you know, the fun part of
• 50:56
  Speaker 4: the well necessities to me is it goes so far
• 50:59
  Speaker 4: beyond on what you're eating and what you're drinking or
• 51:03
  Speaker 4: how much you're moving. It is about what you're thinking,
• 51:06
  Speaker 4: what you're doing, how grounded you feel, what your spirituality is.
• 51:11
  Speaker 4: You know, do you believe in something bigger? And what
• 51:13
  Speaker 4: are you doing to take care of yourself. So I
• 51:15
  Speaker 4: think something like a bedtime ritual can make sure that
• 51:18
  Speaker 4: you're even getting really good sleep, which is so important
• 51:21
  Speaker 4: for everything, sell, turnover, recovery, really everything. And it's really
• 51:27
  Speaker 4: hard to achieve good sleep if what you're doing before
• 51:29
  Speaker 4: bed is not optimal. I'm not going to say that
• 51:32
  Speaker 4: every single night I have good bedtime hygiene, but I
• 51:35
  Speaker 4: will say that the nights that I really breathwork, breathing
• 51:39
  Speaker 4: for three minutes with intentionality writing into my gratitude journal
• 51:43
  Speaker 4: provides me with a much deeper and better sleep.
• 51:46
  Speaker 2: I was editing a story yesterday with an expert, and
• 51:49
  Speaker 2: they had feedback. When it comes to the situation like
• 51:52
  Speaker 2: the donut situation where it is you smell it, you
• 51:54
  Speaker 2: think about it, then just for a second, think about
• 51:57
  Speaker 2: ten minutes from now, you ate the donut, what's your
• 52:00
  Speaker 2: gut saying, like, how do you feel about the fact
• 52:03
  Speaker 2: that you ate the donut? Like are you happy and
• 52:04
  Speaker 2: you're like, wow, that was so delightful? Or are you negative?
• 52:08
  Speaker 2: Or is there negative self talk there? And just like
• 52:10
  Speaker 2: take a second and take a step back and be
• 52:12
  Speaker 2: like how would I feel? And sometimes you know it's
• 52:15
  Speaker 2: you'll feel great and you can move forward, And that's
• 52:17
  Speaker 2: a good I don't know, I thought it was.
• 52:19
  Speaker 1: I thought it was a really.
• 52:20
  Speaker 2: Good way to kind of view this as how am
• 52:23
  Speaker 2: I gonna feel if I do this thing?
• 52:25
  Speaker 3: I love that.
• 52:25
  Speaker 1: Yeah.
• 52:26
  Speaker 4: In my online course for the Noise, which is sort
• 52:29
  Speaker 4: of what I do now, I don't work one on
• 52:30
  Speaker 4: one with people as much. I have an online course
• 52:32
  Speaker 4: and we're in.
• 52:33
  Speaker 3: Session right now.
• 52:34
  Speaker 4: And last night somebody was a new mom was talking
• 52:39
  Speaker 4: about how she is really confused because she wants to
• 52:42
  Speaker 4: allow herself to not see foods as good or bad
• 52:45
  Speaker 4: to have the cookie, but she's struggling because when she
• 52:47
  Speaker 4: has the cookie, it turns into six cookies. And I
• 52:50
  Speaker 4: think that that's something that a lot of us can
• 52:52
  Speaker 4: sort of relate to, and that is the noise taking
• 52:57
  Speaker 4: over as it's happening. So it's it's not for me
• 53:02
  Speaker 4: to say that you should or shouldn't have the cookie,
• 53:04
  Speaker 4: or that the amount for me to decide the amount
• 53:07
  Speaker 4: of cookies that's appropriate for you. That's your job, and
• 53:09
  Speaker 4: it depends situation to situation. But it takes getting quiet
• 53:13
  Speaker 4: and not letting the noise in the fear kind of
• 53:15
  Speaker 4: swallow you whole. Because what's happening when she's having one cookie,
• 53:18
  Speaker 4: she's still going into it with the mindset of Okay,
• 53:21
  Speaker 4: I'm gonna have just one cookie, and instead of actually
• 53:24
  Speaker 4: tasting the cookie and enjoying it, she's already thinking, oh
• 53:27
  Speaker 4: my god, what's this gonna do to my body? Is
• 53:28
  Speaker 4: this gonna set me back? Okay, this tastes so good,
• 53:30
  Speaker 4: I'm gonna have more and more and more than you're
• 53:32
  Speaker 4: You know, you're putting the cookie in your mouth as
• 53:34
  Speaker 4: your brain is getting louder and louder. You're not even
• 53:37
  Speaker 4: enjoying it. The next thing your mind saying is, oh, well, Fitt,
• 53:40
  Speaker 4: you already messed up. You might as well have all
• 53:42
  Speaker 4: the cookies because they're gonna start over tomorrow, right, Is
• 53:45
  Speaker 4: that something that like something I can relate to for me.
• 53:47
  Speaker 1: One hundred percent? I mean, you know what, you know
• 53:49
  Speaker 1: what the cookie is for me?
• 53:50
  Speaker 2: Those Trader Joe's dark chocolate peanut butter cups that are
• 53:52
  Speaker 2: near the cast or just said that only cost ninety
• 53:54
  Speaker 2: nine cents for at least like there's at least twelve
• 53:57
  Speaker 2: in the bag.
• 53:58
  Speaker 1: There are many, They're great, yeah them right there, my cookies.
• 54:01
  Speaker 4: There are cookies, and I think that there's no problem
• 54:03
  Speaker 4: having you know, joy from that. And there might be
• 54:05
  Speaker 4: situations where twelve is appropriate for you, Emily, But there.
• 54:08
  Speaker 3: Are not all ones, not all one, but there.
• 54:10
  Speaker 4: There are situations where you are satisfied at one. But
• 54:14
  Speaker 4: it's your job to tune in and recognize what that
• 54:17
  Speaker 4: is and stop creating stories about what a cookie does
• 54:20
  Speaker 4: or what a peanut buttercup does to you and instead
• 54:23
  Speaker 4: just enjoy it. Yeah, and there might be situations where
• 54:28
  Speaker 4: paying attention to the food is important, whereas not paying
• 54:31
  Speaker 4: attention to the food is also important. So maybe it's
• 54:33
  Speaker 4: you know, sharing a special dessert with a with a
• 54:36
  Speaker 4: family member, just being present for those things rather than
• 54:39
  Speaker 4: in your head of no I can't have that, you know,
• 54:41
  Speaker 4: or you're eating it and you're just not even listening
• 54:43
  Speaker 4: to what somebody's saying because you're drowning in the gilt.
• 54:47
  Speaker 2: Right what would you say right now is something that
• 54:49
  Speaker 2: you need? Like what excites you right now?
• 54:53
  Speaker 3: Being creative? I have a creative.
• 54:56
  Speaker 4: Drive that I also kind of ignored for a very
• 54:59
  Speaker 4: long time as I became a registered dietitian and put
• 55:02
  Speaker 4: on my science happ hat and that was all I
• 55:04
  Speaker 4: could kind of be. And I'm really excited by being creative,
• 55:07
  Speaker 4: whether that means for pure joy or for course creation.
• 55:11
  Speaker 3: So my course creation process involves so much.
• 55:15
  Speaker 4: Creativity and marketing and learning how to write copy that's
• 55:20
  Speaker 4: going to speak to somebody, and that really excites me
• 55:23
  Speaker 4: to put on that new role and step away even
• 55:25
  Speaker 4: from the science for a bit.
• 55:27
  Speaker 2: I can imagine creating your first course must have been
• 55:30
  Speaker 2: crazy overwhelming.
• 55:32
  Speaker 3: Yeah it was. It was awesome. Actually it was. You'd
• 55:35
  Speaker 3: be surprised probably how many months.
• 55:38
  Speaker 4: And I'm very lucky that I met my best friend
• 55:40
  Speaker 4: and operations manager in grand jury duty.
• 55:44
  Speaker 3: Almost two years ago.
• 55:45
  Speaker 1: What's the likelihood of that, man, It's insane.
• 55:50
  Speaker 4: I mean, I talk about everything happening for a reason.
• 55:52
  Speaker 4: I had just opened my private practice in New York City.
• 55:55
  Speaker 4: My rent was crazy, and one month later I get
• 55:59
  Speaker 4: to notice that I don't have regular jury duty, have
• 56:01
  Speaker 4: grand jury duty four weeks that I have to be
• 56:03
  Speaker 4: in the courthouse, and like nobody gets out of grand
• 56:05
  Speaker 4: jury duty and you walk into a room of four
• 56:07
  Speaker 4: hundred people. I sat down directly next to her. We
• 56:11
  Speaker 4: both ended up getting picked. We both got picked for
• 56:13
  Speaker 4: the same exact room, which, like the likelihood just keeps
• 56:16
  Speaker 4: getting smaller and small, right, right, And we spent four
• 56:19
  Speaker 4: weeks together. She's an incredible person. Her name is Amaya.
• 56:22
  Speaker 4: She's a foster mom of two. And this woman can
• 56:24
  Speaker 4: do everything, but most importantly I can get As an entrepreneur,
• 56:28
  Speaker 4: you kind of run wild with ideas and she comes
• 56:31
  Speaker 4: and she just tells me like yes, yes, yes, no,
• 56:33
  Speaker 4: or actually it's more like no no, no, no, no,
• 56:35
  Speaker 4: yes yeah.
• 56:36
  Speaker 3: But I wouldn't have been able to do the course
• 56:38
  Speaker 3: without her.
• 56:38
  Speaker 4: And when I originally came to her with the idea,
• 56:41
  Speaker 4: she was like, Okay, we need to a go so
• 56:44
  Speaker 4: slowly to make sure that this is like perfect, and
• 56:47
  Speaker 4: like you can't lead with all of this. You need
• 56:49
  Speaker 4: to slow it down so that your audience is ready
• 56:51
  Speaker 4: for you, right, And she's just such good reminder to
• 56:56
  Speaker 4: be patient and to not sort of like jump into
• 56:59
  Speaker 4: things because I'm a big jumper into things and figuring
• 57:02
  Speaker 4: it out later.
• 57:04
  Speaker 2: Before you talked about your mantra, eat real, be mindful,
• 57:07
  Speaker 2: if you had to like kind of sum up what
• 57:09
  Speaker 2: it is aside from that that you want to put
• 57:11
  Speaker 2: out into the world, that like, is your message just
• 57:13
  Speaker 2: like what you want to you have like one last
• 57:15
  Speaker 2: chance to put just words on like a social media
• 57:18
  Speaker 2: feed and you want people to see it all the time.
• 57:20
  Speaker 1: Like what does that look like for you?
• 57:23
  Speaker 4: Probably the second half, which is like live more, obsessed
• 57:26
  Speaker 4: less or stress less?
• 57:28
  Speaker 3: And how do we do that? How can you show
• 57:30
  Speaker 3: up as your my audience?
• 57:31
  Speaker 1: Laughs?
• 57:32
  Speaker 3: We had that.
• 57:32
  Speaker 4: We did a challenge last year called My Truthiest Life
• 57:34
  Speaker 4: Challenge and it's like your most authentic self? How can
• 57:38
  Speaker 4: you show up as your most authentic self? And what's
• 57:41
  Speaker 4: holding you back? Because the world needs you, not this
• 57:45
  Speaker 4: version of you you're trying to be.
• 57:47
  Speaker 1: I love that. Okay, last question.
• 57:51
  Speaker 2: You have an opportunity right now to offer the Lisa
• 57:54
  Speaker 2: who is really struggling with figuring out her relationship with
• 57:58
  Speaker 2: food and that hurdle A piece of advice, What advice
• 58:03
  Speaker 2: do you offer.
• 58:04
  Speaker 4: Her to stop running from herself and to really turn
• 58:10
  Speaker 4: inwards because that's where home and safety truly is.
• 58:15
  Speaker 1: Thanks so much for sitting down with me, Thanks for
• 58:17
  Speaker 1: having me.
• 58:17
  Speaker 2: Please take a moment and leave a quick review of
• 58:20
  Speaker 2: the podcast by clicking the link or the description to
• 58:22
  Speaker 2: this episode. We all face multiple hurdles in life. I
• 58:26
  Speaker 2: want to hear about yours. Reach out to me at
• 58:28
  Speaker 2: Emily at hurdle dot us. Connect with the podcast on
• 58:31
  Speaker 2: Instagram and Twitter at Hurdle Podcasts.
• 58:34
  Speaker 1: Lisa. Where do they find you? How do they keep
• 58:36
  Speaker 1: up with you? Give me the deeds?
• 58:37
  Speaker 4: Yes, you can find me at the Wellnecessities dot com, Instagram,
• 58:40
  Speaker 4: the will Necessities Emily. You'll just link that below because
• 58:43
  Speaker 4: I chose a very difficult to spell I got you candle,
• 58:47
  Speaker 4: or if you want to check out my course, you
• 58:48
  Speaker 4: can check out Forkthanoise dot com. And we're either in
• 58:51
  Speaker 4: session or on wait lists.
• 58:52
  Speaker 1: So waitless is a good place to be.
• 58:55
  Speaker 2: Yeah, I am at Emily, a body another hurdle conquered.
• 59:00
  Speaker 1: Catch you guys next time.