Latest / SAY GRACE | Weight Loss + Health for Overwhelmed Women- Stress, Busy, Consistency, Realistic, Motivation, Starting Over, No Restrictions / Eating vegetables with PFN Team Dietitian, Stacy Everett

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Eating vegetables with PFN Team Dietitian, Stacy Everett · SAY GRACE | Weight Loss + Health for Overwhelmed Women- Stress, Busy, Consistency, Realistic, Motivation, Starting Over, No Restrictions

• 0:00
  Music.
• 0:39
  On today's episode of Say Grace, I have our team dietician Stacey with me to
• 0:44
  talk all things vegetables.
• 0:47
  We know we need to eat veggies, but sometimes it feels like a chore for getting them in.
• 0:51
  So today I have Stacey with me and we're talking about why they are important
• 0:56
  in weight loss and tips for adding more in. Welcome Stacey.
• 1:01
  Hello, I'm so glad to be back. Y'all, So I have to tell you,
• 1:05
  I had this topic for this podcast episode on my lineup.
• 1:10
  Like I just, it was, you know, it was just, I keep a list of topic ideas and,
• 1:14
  you know, this is, if you ever have a topic idea and you want to email it to
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  me, go ahead. Cause I really will like put it on my list.
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  But this though, eating vegetables and weight loss was one of my topics.
• 1:25
  Well, then it's like over the past few months, Stacey has turned into the veggie
• 1:32
  police inside of our community.
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  Like our ladies are calling her the veggie police.
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  And I don't know, literally, literally like somebody put, I can't remember who
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  it was, put the red flashing like police light beside you the other day.
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  But I think as much as we like joke about it with her and kind of,
• 1:54
  you know, stay on her about it, it really is necessary.
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  And she is doing it out of her knowledge and her experience,
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  right, with weight loss in general and just building a healthy body in general, right?
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  And so I thought, okay, I've got to have Stacey on this podcast because,
• 2:11
  honestly, y'all, she has come behind my track.
• 2:16
  I was going to say, I think that's where I got that name because I called our
• 2:21
  sweet leader out. I was like, where's that vegetable?
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  Where are your veggies today is on a track.
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  So on Tuesdays, we report our MyFitnessPal tracking.
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  If our ladies who are who are tracking their food we encourage them to report
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  out on Tuesdays and Stacy goes through and like looks at everything and offers
• 2:37
  suggestions and I posted mine and she,
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  called me out because I don't think I had had I did not have a vegetable that day at all.
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  You did not and I and I did it out of a lovingly joke to Constance and she knows
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  it but like it was one of her busy days where she was running her kids but yeah
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  Tuesdays are my busiest day And so when Jess is out of town,
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  we typically do like grilled chicken fingers and fries from a drive-thru place.
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  And so, yeah, and at the time, too, I had stopped eating my salads for lunch and my, like,
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  lunchtime is really where I get my veggies in because I would typically do a salad.
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  And so if I'm not cooking dinner at home and then I'm not eating my salads,
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  I'm like, well, she's right. I sure didn't get not one vegetable today.
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  But it's really made people think. I mean, somebody posted the other day,
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  I'll never look at a vegetable and not think about you.
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  Well, mission accomplished. Okay. And so I really, I want us to start though
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  with like why it actually matters, right? Because we are in our program.
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  It's all foods fit, right? You can have the cookie, you can have the, you know, whatever.
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  And I think that is a really good piece of just teaching people food freedom
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  and helping them like break the chains of a diet mentality while they're trying
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  to lose weight, which you and I both know that that pays off in the long run, right?
• 4:00
  Because you and I both also like go out and have a good meal and have the cookie
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  or, you know, have the glass of wine or whatever it is that people feel like they can't have.
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  And so we want to keep that mentality. But then also, there's real benefit to
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  getting veggies in when you can, specific to weight loss.
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  And so what I would say, why I want to know why for you specifically,
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  do you because I know you have really been working on cleaning up some of the
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  things you eat and just because of how it makes you feel lately.
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  And so I just want to know why have veggies been on your radar lately?
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  Honestly, it's kind of been with the change in my body because,
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  you know, having gone through menopause, you know, everything in your body changes.
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  I mean, your gut changes, but I've had some, you know, too much information, but stomach issues.
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  And so I really kind of looked at the vegetables I'm eating,
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  the amount of fiber that I'm eating from the vegetables and just trying to incorporate
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  more to keep everything moving and everything regular. Yeah.
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  I mean, I have had, you know, some gut issues and still am working through that.
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  And so I think, so for me, it's been some inflammation in my stomach and I'm
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  like, okay, what am I eating or not eating that is, that is.
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  Flaring this? Like, what could I be doing to serve my gut a little bit better?
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  And honestly, fiber is a thing for me. Like, I am not ever thinking about fiber.
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  I'm thinking about protein.
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  I'm thinking about, you know, staying full with the foods I eat.
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  But when I, I'm never pulling fiber out specifically when I'm thinking about meals up until lately.
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  And fiber is one of those things that we all lack in.
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  Right. We all do. Right. And so it's good to keep us full.
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  Right. But it's also good to support gut health in general, like you're saying.
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  And then if your gut is feeling healthy, then you are feeling healthy all across
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  the board. Right. Right. Yep.
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  So, yeah. So veggies are full of the good fiber.
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  And like we just said, good, good gut health. But also that keeps you fuller longer, right?
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  Like if we're eating quick sugar, things that don't have a lot of good nutrients
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  in it, like they're less, you're more likely to be hungry sooner.
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  And so in weight loss, that matters, right?
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  Like we want to stay full and satisfied as long as we can so that we aren't
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  running to eat the cookie when we didn't really intend to do that today.
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  And you know, you've always been really good at eating a salad for lunch and food.
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  I am not. Like I usually make a wrap with, you know, lunch meat or whatever,
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  and I'll add some lettuce to it.
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  But it does not keep me as full as having a salad at lunch.
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  It's just something about the roughage from that lettuce and then all the good
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  things you can put in that salad that keep you full longer.
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  Yeah. I mean, the digestion of it and the breakdown of it, like your stomach
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  has to work a little bit harder.
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  And so it's like you stay satisfied longer.
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  I I have tried all which way different things, but I know if I'm not eating
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  a salad for lunch, then I'm probably going to have a snack around two or three.
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  But if I have a salad for lunch, it's crazy.
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  I just don't, I'm not even thinking about a snack in the same way. It's really wild.
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  Okay. So, but then other than, you know, the fiber and keeping you fuller,
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  I do think it's really important to point out that vegetables in general are
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  typically lower in calories, right?
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  So they're lower in calories and also higher in nutrients.
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  So what you're saying, like even making your wrap and even adding the lettuce
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  or adding tomato or whatever,
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  adding a little bit more vegetable is going to not add very many calories,
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  but add more substance to help you stay full or longer than you would have without it.
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  And so when we're thinking about weight loss, right, like that really,
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  really matters so that we aren't, again, running towards the snacks or running,
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  you know, for some additional portions of whatever it is that we're eating.
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  And I know we have it so easy this day and age with the bag salads.
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  I know you're not a bag salad girl, but there's so many different kinds of bag
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  salads that already have the vegetables in there. And for all of our working
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  people, it's an easy grab-and-go and add your protein.
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  And, okay, I don't know. So I know, obviously, you're looking at the Track and
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  Tuesdays, and then your PFM Plus ladies,
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  send you their tracking and mine send me theirs as well.
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  And I have just noticed, like, my ladies who are not getting at least a vegetable
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  consistently through the week, they stall more. Stacey, do you notice that?
• 9:02
  Yeah. Yeah. I've never actually, I guess, thought about it until you said that, but they sure do.
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  Yeah. Like, it's just, I mean, again, we're all
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  about like fitting in the you know if you want to pack
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  a little fun size pack of m&ms or a bag of chips or whatever like go ahead but
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  when when that is your entire makeup of your type of foods you know if you're
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  eating like pizza for lunch and then you're having a bag of chips at snack and
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  then you know dinner is looking like my dinner of chicken dinners and french fries that day,
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  you know, like, it just seems like your body stalls more.
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  And it makes sense because that's not really what our body wants.
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  Like our body wants the nutrients that come from things like the veggies and the fruits, you know?
• 9:48
  Yeah, it is. It's, it's, it becomes a craving.
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  Yes. And so I think for both of us, we've, we'll say to our ladies,
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  like, try adding some veggies in and just see what happens. And then it's crazy.
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  They start to lose weight again. You know what I mean?
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  So all that to say, right, the clearly vegetables are beneficial for our bodies and our weight loss.
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  And just in general, like staying full and causing us to eat less of other things
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  that would, you know, rack us up in the calories.
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  So we are going to talk a little bit about just how to think about getting more veggies in in your day.
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  Because I know for me, that is the hardest part, right?
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  It's like, okay, I know I need to be eating vegetables. Obviously,
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  I'm sitting here talking about it on this podcast.
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  But what are some no-brainer ways to add them in? And especially for our ladies
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  who may not love all vegetables, you know?
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  So let's start with breakfast, do you have any suggestions for getting more
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  veggies in at breakfast?
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  Because for me, right, if I don't have some kind of protein with my breakfast,
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  then I'm not going to hit my protein today.
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  Like that's just it. You know what I mean? Because you kind of have to start early to get it all in.
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  And so I do think it may not be what we want to think about,
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  but I do think thinking about having some veggies at breakfast could be helpful.
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  So I love to make, I go back and forth where I'll make scrambled eggs, the egg whites.
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  I can't tolerate the yolk for some reason. I've been that way for years.
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  But I will add whatever I've got. Typically spinach always.
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  Sometimes if I have bell pepper, like red pepper, yellow pepper, I'll add that.
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  I've gotten out of the habit of this. I need to go back now that both my kids
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  are home for the summer of making little egg muffins where you can pull them
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  out and eat them off of the week.
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  And I mean, you can pack so much in there. I mean, cheese, spinach.
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  You know, the bell pepper.
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  You could put some onion in there if you wanted to add some flavor.
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  Mushrooms. That's my favorite. Mushrooms. Yes. Yes. Yeah. Yeah.
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  I forgot about mushrooms.
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  So that's an easy way to get it in there. Or even, you know what I was just
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  thinking when you were talking, not that I've ever done this, but maybe I will now.
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  The breakfast quesadillas that we have on the app, like you could just easily
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  add more veggies inside there and make it, you know. Yeah.
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  So I will say that for me, it's hot outside. And so when it gets warmer,
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  I do enjoy smoothies a little bit more.
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  I hate it, though, because in the winter, I really just don't.
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  And so I will add spinach into my smoothie.
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  Now, it has to be a certain, like, I'm not going to eat just a spinach or drink
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  just a spinach smoothie. So I have to have a lot of other fruit in there to
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  overpower that flavor, right?
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  Like, I know a lot of people are like, oh, I'm going to drink,
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  I'm going to eat more veggies. And then they put like 59 vegetables in a blender
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  and make it into a smoothie and wonder why it's disgusting, you know,
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  and then they never do that again, right?
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  And so you got to start gradual. You got to find something you like and just
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  start with a little bit added to your typical fruit smoothie or even like a
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  chocolate peanut butter type smoothie.
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  I actually like kale in my smoothie. Okay. That makes one of us,
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  one of us out of me and you and all our listeners.
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  I mean, there's something about, and I mean, you do have to kind of pulse your
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  blender a little bit more, but I don't know.
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  There's just something about the taste of kale. It makes it a little bit thicker
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  in your smoothie that I don't mind it.
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  And y'all, it's so easy because you can just buy any frozen bag of spinach or
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  kale in the freezer section.
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  Dump it all in there with frozen fruit if you have to.
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  I should have given you all that kale. We grew kale in the fall.
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  I don't ever get anything. thing so whatever whatever
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  we just really didn't eat it because
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  it's just not my jam but well I am the only one
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  in my house that eats it trust me I don't know I guess I'm
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  I'm just weird like I grew up and again my mom cooked and so I learned to eat
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  all kinds of different things from an early yeah I do think it matters and we've
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  talked about this on a podcast episode before but like it matters the consistency of it, right?
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  Like if you're listening to this podcast and you don't eat any vegetables at
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  all, like please don't go out
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  and buy bell peppers to put in your eggs and kale to put in your smoothie.
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  And you know, like let's start with one thing at a time and keep it consistent
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  because what Stacey just said is she learned that.
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  And so what that means is it was introduced to her over and over and over again
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  until she developed the taste for it.
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  Like a prime example is I cut out peanut butter for my gut. I was trying to
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  see if it would help my gut.
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  And so I actually started using sunflower butter instead, just like an easy
• 15:03
  switch to see if peanuts were a problem.
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  They're not. I'm back on peanut butter for the record. But.
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  But sunflower butter was disgusting to me at first.
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  I was putting it on my sourdough toast in the mornings and I just hated it every
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  day. Well, now I prefer it. Like, I like it a lot.
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  But it was because, I mean, I had weeks and weeks of putting it on my bread,
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  like trying it over and over again.
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  Like, at first it obviously didn't taste like peanut butter, right?
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  But I developed a taste for it itself. And so that's just a great example of
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  you can't try something you've never tried before one time and say,
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  oh, I hate it. I'm never having it again.
• 15:42
  You know, what does it taste like? Like, can you give a quick description of like sunflower seeds?
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  You know, like it's just got that the aftertaste of it's similar to peanut butter,
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  but the aftertaste of it is like a sunflower seed.
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  Like if you chewed up a sunflower seed and had it like chilling in your mouth,
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  that's what it tastes like. And it's not as sweet as peanut butter.
• 16:05
  And I mean, we don't get like the, we get the natural jiff peanut butter,
• 16:09
  but it's not like full of sugar or whatever. That's not natural anyway.
• 16:14
  But even still, it just wasn't as sweet and it was more, a little more oily, you know? Yeah.
• 16:21
  But I don't know. I like it. It's expensive and there's really no reason to
• 16:25
  buy it if you're fine with peanut butter. But I was just testing it out, you know?
• 16:28
  Well, I think getting nut butters are expensive. Yeah, yeah.
• 16:31
  Yeah okay and oh also
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  did i say avocado toast that yes yes
• 16:38
  oh my gosh yeah that is
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  one thing i'm really on and especially in the summer with
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  like some homegrown tomato slices on top with a little bit of sea salt like
• 16:50
  come on you know that's really good yeah i mean avocado is one of those things
• 16:54
  that you get so much bang for your buck out of out of that one i mean it's got But fiber,
• 17:01
  it's got, you know, calories, fat. Healthy fat, yeah. Healthy fat.
• 17:06
  So it is a good choice. And you
• 17:08
  have to be careful with it because it is higher in fat than a lot of them.
• 17:11
  Yeah, we aren't saying put a whole avocado on your toast.
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  But you can cut some slices and put on there for sure. Yeah.
• 17:20
  Okay, so outside of breakfast, do you snack on vegetables?
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  Do you eat veggies for snacks, Stacey?
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  Why would you ask me that if I look like someone? Because I'm just so curious.
• 17:35
  You know, if I am good at the beginning of the week and I cut them up, like if I buy.
• 17:44
  Oh, my carrots. I like to snack with carrots, but I have to have the little
• 17:48
  skinny ones, like the little four-pack of skinny carrots.
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  I will grab those. But, like, if I buy peppers, I have to cut them up or they're
• 17:59
  just going to sit there. Yeah.
• 18:01
  I won't. But, yeah, I mean, I do. It's not something I typically navigate to.
• 18:06
  But Sarah Bray loves red pepper, and she loves to dip it in hummus.
• 18:10
  And so that's something we'll work on summer.
• 18:14
  Yeah. Yeah, I mean, I typically just go grab Skinny Pop.
• 18:18
  Yeah, yeah. I mean, I was on a kick at one point where I was cutting cucumbers
• 18:24
  a lot and just using that, cucumbers and peppers, and using that as dippers for like any of the dips.
• 18:32
  Like, you know, even those, the hummus, obviously, but any of those like pre-made
• 18:35
  dips in the grocery store.
• 18:38
  But also like RPFN dips, like the corn dip. But, man, I went through a huge
• 18:43
  time of cutting sliced cucumbers and dipping it in the skinny corn dip.
• 18:50
  And even, oh, it just came to me and then left. What was it?
• 18:54
  Oh, salsa. Cucumbers in salsa.
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  Now, I love to put salt on top of the cucumber before I have the salsa.
• 19:01
  But I got into a big kick of that.
• 19:04
  But lately, I'm not on any of those kicks. And I need to get back on it.
• 19:07
  You know what? But I'll have to try that with the salsa because I'm not a huge cucumber person. Yeah.
• 19:13
  That's a good one to try. Yeah, I love it. I love a cucumber.
• 19:18
  Okay, so other than snacks, how can we shake up our veggies in our meals?
• 19:27
  So, like, I know I want to hear kind of how you put veggies into your lunches and your dinners.
• 19:33
  Well, as I said, like, I've gotten back on a salad kick. And when I make a salad,
• 19:38
  I mean, I make a salad. I will put carrots in there.
• 19:41
  I will put, sometimes if I have squash, I'll put some squash in there along
• 19:45
  with my protein. And then, you know, add olives or whatever else.
• 19:48
  I just kind of put the whole, we had a PFN client a long time ago that made this salad.
• 19:54
  And she called it everything but the kitchen sink. And she just kind of put
• 19:57
  everything in there. And from banana peppers to, you know, bell peppers to whatever.
• 20:04
  And I kind of have adapted that when I do make my salad.
• 20:07
  So it's pretty packed with vegetables.
• 20:11
  Sometimes I'll get my kick of making turkey burgers. And I will chop up spinach
• 20:17
  in there, onion, red bell pepper, red bell pepper.
• 20:22
  Sometimes I put sun-dried tomatoes in there and just mix it up with the meat and then cook them.
• 20:28
  I need to get back on that because that is such a filling lunch to put over
• 20:31
  a bed of lettuce. Yes, that sounds good.
• 20:36
  I have actually snuck it in my spaghetti sauce before.
• 20:42
  Yes, I wrote that down to talk about, yeah. Yeah, yeah.
• 20:46
  So that's typically, I mean, I don't like a real heavy lunch just because it
• 20:51
  can make you sleepy mid-afternoon.
• 20:53
  So something like a wrap, if I make a wrap, I always put lettuce on there.
• 20:58
  Sometimes I'll put a tomato. Pickles are not really a vegetable.
• 21:02
  Yeah, I mean, we can call it one for the sake of this episode.
• 21:06
  Yeah. And I love the jar of roasted red peppers.
• 21:12
  I love to put those in anything. Sometimes I'll put it in a wrap and heat it
• 21:16
  up and it's, I don't know, it just adds a tanginess to it. Yeah.
• 21:21
  Good. And so, yeah, putting it into like a sauce, like a pasta sauce,
• 21:26
  or even my people love chili, the PFN chili.
• 21:33
  And so, like, I've kind of gotten a little sneaky about just trying to chop
• 21:38
  up like little things to put in there. So I got this.
• 21:41
  Okay, this has been a game changer for me.
• 21:44
  Jess and my children hate even onions. Like, they don't want onions in anything
• 21:49
  I fix. but I'm like onions make the flavor, right? Like it, like it makes it.
• 21:55
  And so I bought, so I, you know, I use the frozen bag of onions,
• 22:00
  the frozen chopped onions.
• 22:01
  And so I bought one of those hand choppers to then more finely chop my onions before I cook with them.
• 22:12
  It literally looks like onion dust. Okay.
• 22:15
  But they don't complain, you know,
• 22:18
  and I get the onions in there and so I've been kind of just just
• 22:21
  playing around a little bit with doing it with like bell peppers
• 22:24
  or you know just any like making it so little
• 22:27
  and then making sure whatever I cook is so soft that
• 22:31
  no one really notices good for
• 22:35
  you well you I mean and even you have to be sneaky right
• 22:39
  right but even I mean I think it's it's necessary for me
• 22:42
  to to just even like think ahead that
• 22:45
  way you know and and that's that's probably
• 22:48
  the hardest the hardest thing but you you said
• 22:51
  you like carrots and I do not like I love a cooked soft carrot like give me
• 22:57
  a carrot in a roast all day long but raw carrots is not my thing and so when
• 23:02
  you were talking about that I was like okay maybe I need to try to put carrots
• 23:06
  in some things like just really small and cooked and see how that would go over.
• 23:11
  I mean, try the little bitty ones like I get. It's like the sack size carrot
• 23:15
  because I don't like to bite into a huge piece of carrot.
• 23:18
  And the only cooked carrots I will eat are roasted.
• 23:22
  I can't stand the mushy carrot that's in a crock lot with some roast.
• 23:26
  Oh my gosh, we are not the same. No, no.
• 23:31
  So some other ideas that I've had, we do a lot of.
• 23:36
  Well, up until recently, we do a lot of casseroles around here.
• 23:39
  I have actually recently discovered my children are not a fan of casseroles.
• 23:44
  And so I'm really trying to just please them.
• 23:48
  Like, I just don't want to listen to it at the dinner table.
• 23:50
  And so I have removed some of our casserole eating, or at least the ones that I know they don't like.
• 23:56
  But anyway, I have been, for the longest, just I will randomly add a vegetable into a casserole.
• 24:03
  So, like, I make this broccoli, beef, rice, Asian thing, and I'll add,
• 24:10
  it's already got broccoli in it, and then I'll add mushrooms as well.
• 24:13
  Or if any time I can, like, fit some bell peppers into it, you know,
• 24:18
  like the, well, the chicken spaghetti on our app does, it does have the bell peppers in it.
• 24:24
  Or tomatoes, you know, putting tomatoes into anything.
• 24:27
  Now, I would recommend if your people like peas, if you're a listener,
• 24:32
  you know, you can add those little green peas into anything.
• 24:34
  But I think my whole family would throw my dinner back at me if I tried to put
• 24:38
  green peas in some of Mars stuff. So is there anything like that that you had veggies in?
• 24:46
  But had in plain sight, I guess.
• 24:49
  No, because, I don't know, my people, especially my kids, they've kind of gotten
• 24:55
  burned out on casseroles, too. I mean, my oldest is home in college through
• 25:00
  the summer and I have not met a casserole yet.
• 25:02
  He's been home for two weeks because at one point they were like,
• 25:06
  I feel like all we ever have is some casserole with middles. Yeah.
• 25:12
  So, no, I kind of stopped. Yeah. But, yeah.
• 25:17
  I don't know. But also, like, so what are they like? Like a meat with sides?
• 25:22
  A meat with sides, yeah. And, in fact, we were out to eat this past weekend.
• 25:26
  And he had gotten the steak and had green beans and mashed tomatoes, mashed potatoes.
• 25:33
  And he ate all the green beans. And I was like, because before he left to go
• 25:38
  to college back in the fall, I mean, he was not on a vegetable cake.
• 25:42
  Don't give the kid a vegetable.
• 25:43
  And I was like, you'll just learn to eat them, hopefully.
• 25:46
  And I was like, when did you learn to eat green beans? And he was like, I like vegetables now.
• 25:51
  And so he gave me a list of things that we're going to start trying.
• 25:55
  Now, the other one can pretty much eat anything.
• 25:57
  I've earned them out on broccoli, so we don't have a lot of broccoli.
• 26:01
  I will say, going back to sneaking the spinach in, last year I made this chicken
• 26:07
  dish that had like a creamy sauce on it. And I thought I had some spinach that was going to go bad.
• 26:15
  So I thought, I'm going to sneak
• 26:16
  this spinach in there. So I put it in the blender and then mix the sauce.
• 26:21
  But what happens? It turns green.
• 26:25
  They ate it, but it was one little bite at a time. That's hilarious.
• 26:32
  So only add your spinach to your red sauces. Yeah.
• 26:36
  Yeah. Or either like cook it down and then just mix it.
• 26:40
  I mean, you can't hide it that way, but you, it irritates the snot out of me
• 26:44
  how you can like saute a whole box of spinach or a whole bag of spinach.
• 26:49
  And then it turns into like a serving for you, you know, like it turns into nothing.
• 26:55
  Then, you know, my, my kids are not big on carrots, but like we like to do a
• 27:00
  lot of stir fry around here.
• 27:01
  And Uncle Ben's makes this 92nd rice. It's called fried rice. And it has the,
• 27:07
  I think it's got corn in there. It's got corn and carrots and green peas.
• 27:11
  And they will eat all of those carrots and green peas that are in that rice. Okay.
• 27:19
  Speaking of carrots, I went to my sister-in-law's like two years ago,
• 27:23
  and she had this cookbook out.
• 27:25
  I mean, I've never heard of it or whatever, but I was just looking through it because that's who I am.
• 27:30
  And there was this flank steak recipe, and it's so good. Like you put spinach
• 27:35
  and red pepper inside of the flank steak and then do like Parmesan cheese or
• 27:41
  whatever on it or Asiago cheese, I think it is.
• 27:44
  But anyway, it came with a side of you made like this brown butter carrot, roasted carrots.
• 27:54
  So you would mix, you would soften the butter and then kind of mix it up with
• 27:59
  a little bit of brown sugar. And then I used my fingers.
• 28:03
  I mean, you could use a spoon, but it would take forever. And just kind of coated
• 28:06
  all the carrots with that mix and then roasted them.
• 28:09
  Oh, my gosh, Stacey. Now, I love that.
• 28:12
  Like L-O-V-E that.
• 28:14
  So I guess that is a way that I do like carrots outside of a roast.
• 28:20
  And everybody ate that, too. And I was just sitting here thinking,
• 28:23
  I need to fix that soon. Because everybody ate it, even with the red peppers
• 28:26
  and the spinach inside, because everything was soft, you know.
• 28:29
  My mom did that at Easter this year. She had carrots that she roasted with,
• 28:33
  like, balsamic vinegar and brown vinegar and a little bit of honey.
• 28:37
  And you just drizzle it on there. And it was good.
• 28:42
  Real sweet. Okay. Not too sweet.
• 28:46
  So, moving into that. If you do a lot of your veggies on the side,
• 28:51
  then what are you fixing? And how?
• 28:53
  We roast a lot of vegetables. Yeah. Um, except for squash or zucchini,
• 29:00
  I'll kind of cook that down with some onions.
• 29:03
  Now, are my kids going to eat it? Probably not.
• 29:06
  But just kind of make like a sauteed squash or zucchini thing.
• 29:11
  And a lot of times I'll mix it and add onions and, you know, a little bit of butter.
• 29:14
  And sometimes there are breadcrumbs on top and pop in the oven for a minute.
• 29:18
  But most of the time we're roasting it. I mean, it's Brussels sprouts, broccoli, mushrooms.
• 29:26
  I love to do a lot of sheet pan vegetables and just put a whole bunch of stuff
• 29:30
  on there. You know, carrots, broccoli.
• 29:34
  We don't eat a lot of cauliflower. I need, we need to get on that.
• 29:38
  You know, peppers, onions, that kind of stuff that you can just pull out and
• 29:42
  have. And of course, I keep frozen vegetables in my freezer.
• 29:46
  Yeah. Yeah. what like what is your favorite frozen vegetables what,
• 29:52
  I like the Tuscan seasoned broccoli. Yeah. That's my favorite.
• 29:57
  Oh, gosh. There was something else that we had. You loved that Pura.
• 30:02
  What is it? It's not called. Yes. It's not Pura Vida. It comes from Costco.
• 30:06
  It's a big bag.
• 30:08
  I feel like we just eat the same vegetables.
• 30:11
  I mean, nobody really complains. It's the Pura Vida fire roasted vegetables
• 30:16
  from Costco that I think we all, everybody got on a kick for a while. It's so good. It's good.
• 30:22
  I did discover at our local grocery store, we have Kroger here for those that are local.
• 30:29
  It was a bag of cauliflower and it was purple, orange, and white cauliflower, just the florets.
• 30:38
  And I did buy that this week to roast.
• 30:42
  My kids, I mean, they eat cauliflower anyway, but something about if they've
• 30:48
  got purple or orange cauliflower at Kroger when we're shopping,
• 30:51
  they freak out. They're like, Mom, can we buy it?
• 30:53
  And you know what? The purple and the orange ain't never on sale.
• 30:56
  But we do buy it because they're excited about it, you know, because it's purple.
• 31:03
  I feel like I buy more of the bag vegetables like in the wall section where
• 31:10
  like the lettuce and stuff are.
• 31:11
  Because if I buy like a whole head of cauliflower or something like that, it's going to go bad.
• 31:17
  Because for the most part, it's just the three of us.
• 31:19
  Yeah. here nine months out of the year since he's gone to school so I don't
• 31:25
  feel like I waste as much yeah yeah I tend to buy mainly like the opposite like
• 31:31
  I buy a head of cauliflower or,
• 31:33
  you know I weigh out my brussel sprouts or my green beans or whatever it is
• 31:38
  from over there and so we typically we will do green beans we'll do the fresh green beans roasted.
• 31:46
  Or we will do canned green beans.
• 31:48
  Canned green beans probably make it into our rotation like once
• 31:51
  a week because it's easy and like y'all I know
• 31:54
  I know you we hear and we know that
• 31:56
  fresh is best but like and then frozen is the second favorite but like canned
• 32:01
  is still okay you know we only stress about canned a lot of canned foods with
• 32:06
  people who have you know cholesterol issues or heart issues or you know just
• 32:10
  things that really need to be watched and even then you just rinse it or you get the low sodium.
• 32:15
  You know, you don't have to forego vegetables just because you only like canned
• 32:19
  and somebody somewhere told you canned wasn't good to have.
• 32:23
  You're still getting some nutrients and some good fiber and stuff in them.
• 32:27
  And anyway, I'm like, oh my gosh, Ceci, do you remember veg all like in the can?
• 32:35
  Like oh yes that used to literally be
• 32:38
  like a side for us veg all you know like
• 32:41
  uh-huh i could yeah i mean because you know growing up
• 32:44
  i felt like when we went
• 32:47
  to the farmer's market or whatever like my mom would typically buy more of the
• 32:52
  peas like that kind of thing starchy vegetables so you had the canned vegetables
• 32:58
  but nowadays they it's come so far i mean they have the low sodium They have different varieties.
• 33:05
  Like I was looking at canned green beans on Sunday and I was like,
• 33:08
  when did there get to be eight different varieties of green beans?
• 33:11
  So there's a lot to choose from
• 33:14
  if that's what's best for you and what's easiest for you. Right. Right.
• 33:20
  And yeah, I mean, we are talking about veggies here. That was a really good
• 33:24
  point that like starchy veggies are still a veggie.
• 33:27
  You know, potatoes still have nutrients. Corn still has nutrients.
• 33:31
  Beans still have nutrients, you know.
• 33:33
  And so, yeah, those may come with a little extra calories, right,
• 33:37
  and obviously more carb.
• 33:39
  But they're still really great for you and a better choice than potato chips,
• 33:43
  you know what I mean, or French fries or whatever.
• 33:46
  And they're packed with fiber, too, like a lot of your dried peas and beans,
• 33:49
  you know, or canned peas and beans have fiber in them, too. Right, right.
• 33:55
  So for us, so, okay, back to the, we get the green beans.
• 34:00
  We also get asparagus pretty regularly. So we roast that or we grill it.
• 34:06
  And Jess has like this special marinade he'll grill the asparagus with.
• 34:10
  And like, I could not sit here and even tell y'all what it is.
• 34:13
  I've never made it. Like if, like, I've never made it.
• 34:16
  I know it's got red pepper in it, olive oil, lemon juice. Oh, you need to share that.
• 34:22
  I'd have to find it. Like the recipe. I know. Okay. It's funny.
• 34:25
  This is a funny story. We were married for like maybe two years. We were broke as a joke.
• 34:33
  But Stacey, I was really kind of getting into cooking and just like finding
• 34:37
  my place in the kitchen. And I told Jess I wanted to cook lobster at home.
• 34:43
  Right. So we went to the store. I don't even know where I found lobster at back
• 34:49
  then, but we went to the store and I got lobster.
• 34:51
  And I had found this recipe online and it was for lobster, grilled lobster and asparagus.
• 34:57
  And the marinade that he put on the asparagus was also the marinade for the lobster.
• 35:03
  Well, we have not made lobster at home since. It was clearly, you know, it was awful.
• 35:07
  Like, I mean, who grills lobster as, you know, early 20 year olds and knows
• 35:12
  what they're, you know, we had, we didn't even know how to boil rice hardly.
• 35:15
  And we were trying to grill lobster, you know what I mean for real but we
• 35:19
  have kept that marinade for our asparagus forever
• 35:22
  since and he knows it by heart so i'd have
• 35:25
  to i'd have to find it but if i can i may put it in the description of this
• 35:28
  episode so we do that but they used to go ahead i'm sorry you go ahead they
• 35:34
  used to sell lobster in the grocery stores it seems like maybe if this was this
• 35:40
  was at least 12 years 12 13 years ago i I mean,
• 35:45
  Whole Foods I don't think was open yet, or I would have said I went down there.
• 35:48
  So I don't know where I got it.
• 35:50
  I think they do. Maybe somebody discovered it was too inhumane to have them
• 35:54
  in a tank. I don't know. Oh, yeah.
• 35:58
  I vividly remember that you could buy lobster at the regular grocery store.
• 36:03
  I think I do remember this too. Yeah.
• 36:07
  But so that's how we do it on the grill. If we do it inside,
• 36:10
  we just do olive oil, salt, and pepper. I will say I, for most of my roasted
• 36:14
  veggies, it's olive oil, salt, and pepper.
• 36:16
  Sometimes I'll add garlic powder if I feel fancy.
• 36:19
  Sometimes I'll add Parmesan cheese if I feel fancy, you know,
• 36:22
  and that's kind of me personally, a mission I'm on is to like,
• 36:27
  okay, how can I do this veggie different today?
• 36:30
  But if I'm being honest, I just don't really like them any other way other than
• 36:33
  olive oil, salt, and pepper and roasted till they're almost crispy, you know?
• 36:38
  I'll tell you what I love is only when we roast just plain broccoli is the lemon flavored olive oil.
• 36:45
  Oh. It is so good.
• 36:48
  It just adds that little bit of tanginess to broccoli. Okay.
• 36:51
  It's just really good. Maybe we'll try that.
• 36:54
  You could do, I mean, I was going to say, we do broccoli and cauliflower together.
• 36:59
  So you could cut up your, you know, purple cauliflower or whatever you did with your broccoli.
• 37:05
  My kids like that. Stay tuned. I'm going to make that a mission this summer. Yeah. Yeah.
• 37:10
  Brussels sprouts, I do the same way. Now, I will say, I found this one recipe
• 37:15
  when I, again, in my mission to try vegetables differently.
• 37:19
  Jess and I went to some restaurant. I think we were in New Orleans somewhere,
• 37:22
  and they had fried Brussels sprouts.
• 37:25
  And basically what it is is just the Brussels sprouts were chopped up pretty
• 37:30
  small, and you pan-fried them.
• 37:34
  You know, you just, olive oil, salt, pepper, no, but excuse me,
• 37:38
  not olive oil, bacon, grease, salt, and pepper.
• 37:42
  And so I found a recipe to kind of stimulate that, and I will make that every
• 37:48
  now and then. The bacon grease does get me. I'm like, I can't be doing this all the time.
• 37:52
  But I'll cook. You cook a piece of bacon or two in the skillet and then,
• 37:56
  you know, use that grease to then be your all for cooking the Brussels sprouts
• 38:03
  until they're soft and crispy.
• 38:05
  And then you can put a little bit of like brown sugar on top if you want to.
• 38:09
  It's really, really healthy.
• 38:14
  Well that's funny because like my husband
• 38:17
  is is a really good cook like he is just one of those that can get in there
• 38:21
  and do whatever and when he cooks brussels sprouts he likes to do that and he
• 38:27
  puts bacon fat in there he puts
• 38:29
  bacon and I'm like you can't cook brussels sprouts every time I'm a bum.
• 38:35
  Right. Right. I mean, that does, that takes it over the top,
• 38:39
  but we'll also roast them and then add like some Parmesan cheese.
• 38:43
  That's, we do put Parmesan on our Brussels sprouts sometimes,
• 38:45
  but my kids love Brussels sprouts and that is just a whole win.
• 38:50
  But I will share, so we're growing cabbage right now.
• 38:53
  And I put this on my, did you see my story the other day with the cabbage?
• 38:57
  And everybody was just asking about it and talking about it.
• 39:01
  And so we will cut a cabbage in fourths and then each fourth has its own...
• 39:09
  Aluminum full wrapper. And, but before I fold it up in the aluminum full,
• 39:15
  we, I will put a little bit of butter on each side.
• 39:17
  I really don't put a lot at all. I mean, I think you could put a lot more and
• 39:20
  make it even more flavorful, but I don't.
• 39:23
  Seasoned salt. Sometimes I'll add garlic powder to Parmesan cheese.
• 39:28
  I actually, when I found this recipe, people, the, the recipe called for it
• 39:33
  to be wrapped in bacon as well.
• 39:35
  But I stopped that again, just because of the extra fat and calories and stuff.
• 39:40
  But then you wrap it up in aluminum foil, and then you can put it on the grill. And Jess cooks it.
• 39:46
  He cooks it for a long time, probably like 35 or 45 minutes until it's soft to the touch.
• 39:53
  You know, like you feel it give in your hand.
• 39:56
  And we love it that we love cabbage that way. And we will do something similar
• 40:01
  with a head of cauliflower.
• 40:03
  So cut off the bottom, obviously get
• 40:07
  a big piece of aluminum foil and then cover it in seasoned
• 40:09
  salt parmesan cheese and butter and then
• 40:12
  wrap it up and grill it that way and it's really good
• 40:15
  too just to kind of have a change of pace for for veggies
• 40:18
  on the grill I'm gonna have to try that because
• 40:21
  that sounds it looked delicious when you post it that sounds so good it really
• 40:26
  it really is another one that like in the winter time I really I really have
• 40:31
  liked is brussel sprouts with maybe some butternut squash or even like if you
• 40:37
  don't like butternut squash, even like sweet potato,
• 40:40
  you know, with like more of a,
• 40:43
  a little bit of maple syrup, maybe some cinnamon, like some olive oil,
• 40:46
  like making it more of a fall roasted veggie thing.
• 40:49
  You could put pecans in there, cranberries, or, you know, really,
• 40:53
  you could put carrots in there and that would probably be good with it too.
• 40:56
  And just roasting it that way to, again, just kind of change it up.
• 41:00
  Right. I love butternut squash. I love all the squashes, the acorn,
• 41:04
  the butternut, the spaghetti.
• 41:05
  And a spaghetti squash is another good one that you could do with your spaghetti meat.
• 41:11
  Yes. And some of our ladies will even do like half regular noodles right but
• 41:17
  then half spaghetti squash noodles just to kind of.
• 41:21
  Like stretch it a little
• 41:23
  bit you know their their calorie allotment and
• 41:26
  also get right more more nutrients in i
• 41:30
  have a recipe i have not made in a long time but it's called buffalo chicken
• 41:33
  spaghetti squash oh oh yeah
• 41:38
  it's kind of put inside the actual squash so
• 41:42
  you just kind of eat it through that it's good it's very filling yeah
• 41:45
  I had this recipe oh my gosh
• 41:48
  from like so many years ago it it's a
• 41:51
  pizza casserole but made with spaghetti squash
• 41:54
  so it's like spaghetti squash as the base and then you mix like spaghetti sauce
• 42:00
  with it you can add ground turkey sausage turkey pepperonis you can add any
• 42:07
  vegetables like you know whatever kind of vegetables you might would like on your pizza.
• 42:11
  And you sprinkle cheese on top and bake it. It is so good. And it is so filling.
• 42:16
  And I need to, I need to, that's probably about the only way my family is going
• 42:20
  to eat spaghetti squash.
• 42:21
  Honestly, they're not just the most in love with spaghetti squash.
• 42:28
  What else are we missing? Are we missing any veggies? I'm over here trying to think.
• 42:33
  I know you gave a lot more that I forgot about. Well, I know it's like,
• 42:37
  it's hard to think about, you know, just like.
• 42:40
  But I know people have different vegetable preferences.
• 42:44
  I think that's all. That's about all. Mushrooms. We love mushrooms here. We saute them.
• 42:49
  Oh, we will do also on the grill. We will do mushrooms and I melt some butter,
• 42:57
  put garlic powder, and then a ton of dill in there and mix it up with salt and
• 43:04
  pepper and then kind of brush it on top of the mushrooms and just grills it that way.
• 43:08
  And the dill is a game changer.
• 43:11
  Like, it is so good. You know, I grew up, when we had mushrooms with steak,
• 43:15
  it was like Worcestershire and, you know, whatever.
• 43:19
  But... A1 sauce. Yes, yes. But this dill, I don't know. It just makes it feel so fancy, you know.
• 43:25
  That, what a good combination. Yeah. Did you just make that up yourself?
• 43:29
  No, girl. No, I found a recipe. I can send it to you.
• 43:34
  Something that I put Constance on the recipe that I found, y'all,
• 43:38
  is grilled romaine salad.
• 43:42
  We just had it last week.
• 43:45
  It is so good.
• 43:48
  It sounds like grilled romaine. But it's just so good. I cannot even. Yeah.
• 43:56
  And so you can cut. You just take like a.
• 44:01
  I don't know. So I'm still pulling romaine off of the garden.
• 44:05
  So I'm actually like doing each individual leaf. Okay.
• 44:10
  Which I know that that makes it a little, it makes it hard for Jess on the grill,
• 44:13
  honestly, you know, because there's nothing holding it together.
• 44:17
  But then, yeah, what you put olive oil, salt and pepper, lemon juice on there. And that's at the end.
• 44:24
  I think that's at the end. And then you can do Parmesan cheese.
• 44:29
  But like i will make the pfn skinny
• 44:34
  caesar dressing but you really don't even need
• 44:36
  it like you really don't even need the dressing and i think
• 44:39
  one one time we
• 44:42
  put capers on ours you like capers i love capers oh that sounds delicious we
• 44:49
  usually grill just each individual piece too you do okay okay i mean it is so
• 44:55
  and sarah mason even likes it and so you know it always grills down smaller
• 44:59
  than you thought, you know, you don't have as much as you thought.
• 45:02
  And so we're always, all of us are fighting over it, you know?
• 45:07
  But, yeah. Okay. So, anything else?
• 45:11
  I feel like we're just chatting. I think that's good. Y'all just, you know, don't forget.
• 45:17
  You know, you don't have to buy fresh. It can be canned. It can be frozen.
• 45:21
  It's, you know, life is busy, and we're all moving in different directions.
• 45:25
  And, you know, just try to sneak it in somewhere.
• 45:32
  One client last week. So, our challenge is over right now. And Constance did
• 45:36
  a surprise tracking Tuesday because we track every Tuesday.
• 45:40
  And first of all, I'm so proud of our ladies because there was so many people
• 45:45
  that were still tracking.
• 45:47
  I mean, I was like, you go girls.
• 45:51
  But somebody had commented, I didn't get a veggie in, but she'd had a veggie
• 45:57
  burger for lunch. And so I commented back and I was like, you had a veggie burger. Yeah, you did.
• 46:02
  I was like, that's got vegetables in there. So, you know, that's another easy way.
• 46:08
  But, you know, even if you make them, put it on a bun, they're made with carrots
• 46:13
  and whatever else in there.
• 46:15
  So, yeah, yeah, I was proud of that one.
• 46:18
  We used to do, gosh, back in the day, we used, Jess and I used to do Meatless Monday.
• 46:23
  And I think that's really where I, like, because up until that point,
• 46:28
  my vegetable list was, and his vegetable, it was mainly for him, right?
• 46:33
  Like he wasn't eating any vegetables back then and so he would eat like corn
• 46:37
  and potatoes right like that was it maybe some green beans and so then when
• 46:41
  we got on this meatless Monday we're like okay we got to grill vegetables like
• 46:44
  we got to figure this out girl we did eggplant,
• 46:47
  we would buy the big portobello mushrooms and grill those like.
• 46:52
  And so that is a challenge. If you feel like you just want to shake it up and
• 46:56
  get more veggies in, like dedicate a night a week or not even,
• 47:00
  it doesn't have to be per week, but a night a month to just meatless whatever
• 47:04
  day and see what you can come up with. And you might be surprised, you know.
• 47:10
  One other thing we did back then was when we still do this now is jalapeno peppers
• 47:14
  and we would stuff them with like a little bit of cream cheese or whatever.
• 47:17
  Just any, you know, it doesn't have to look like spinach and kale all the time.
• 47:22
  You know, it can look like, you know, things that actually sound enjoyable to
• 47:27
  you, especially to start, right?
• 47:30
  Because I can guarantee Jess Shelby did not start with eggplant.
• 47:35
  And if you asked him today, he would probably say, please don't fix me eggplant.
• 47:39
  That was not a win for him.
• 47:41
  Well, I still, I'm not an eggplant.
• 47:44
  I just can't do it. I don't know what it is. Okay, before we finish,
• 47:48
  what is your favorite vegetable?
• 47:49
  If you had to pick one vegetable that you had to eat the rest of your life, what would it be?
• 47:54
  I never thought that I would say this, but I love good roasted Brussels sprouts.
• 48:02
  Like, lots of char in there, lots of crispy leaves with Parmesan cheese.
• 48:09
  I just, I love them. I like broccoli, but like I've done to my kids, my mom burnt me.
• 48:16
  On broccoli growing up. Now, I still will eat it. Don't get me wrong,
• 48:19
  but that was just the fall tube easy thing was broccoli. Yeah.
• 48:23
  But I love good cooked Brussels sprouts.
• 48:27
  That's a good one. That's a good healthy one to love.
• 48:31
  What about you? I would say I love broccoli.
• 48:35
  Like we are not, my family may be burnt out, but I'm not burnt out.
• 48:38
  I love roasted broccoli.
• 48:40
  But also, and this is one that I've loved since I was a kid and Jess does not
• 48:45
  like it. So I never fix them. But butter beans.
• 48:49
  I love some butter beans so, so much. Like I get so excited when we go to family
• 48:54
  functions and somebody's made some butter beans.
• 48:59
  Oh gosh, I love any good old home cook thing like that. Lady peas, black eyed peas.
• 49:05
  I could make a meal. We just had a call with a client,
• 49:08
  one of our PFN Plus clients, and she does a vegetable meal
• 49:12
  and she cooks her vegetables in the crock pot and
• 49:14
  she does all the good like lady peas and black eyed peas
• 49:18
  and so good oh so good another one we didn't really talk about and I feel like
• 49:24
  it's worth mentioning and is edamame like so full of good yeah good nutrients
• 49:30
  and a little bit of good protein very filling so we keep it frozen here and we'll like,
• 49:37
  you know, cook the steamable bags or whatever for a snack, but also just like
• 49:41
  popping it off into a salad or into like an Asian-inspired bowl or something like that.
• 49:48
  It's very filling and, you know, good for you.
• 49:53
  Beets is another one. And I say this because I just... Oh, I can't. Save me.
• 49:59
  I roasted beets the other day and I've been adding them to my salad.
• 50:05
  Don't knock it. do your cedar oh no
• 50:09
  no no yeah but but i
• 50:12
  do and this has been a couple years ago
• 50:15
  i was like you know i'm cutting off the green part of
• 50:17
  the beet but i was like wonder it would be like if i just sauteed
• 50:21
  it up like you would saute spinach and it was so good
• 50:24
  oh my gosh i'll just have to take your
• 50:26
  word you can take my word with the cottage cheese and i'll take your
• 50:29
  word with the beets okay oh I
• 50:33
  don't know I had there's like a local place here
• 50:36
  that they're known for a salad that has beets on
• 50:39
  it like for lunch and so I went thinking okay I'm about to love beets oh my
• 50:44
  god it was like eating a foot like it was disgusting it was not so I had cooked
• 50:50
  a bunch of chicken in the crock pot sundae and I shredded it up so people could
• 50:54
  just pull out whatever they wanted And so I've been eating salads with shredded chicken.
• 50:58
  And I was like, I'm going to slice the beets up real thin and put it in my salad.
• 51:02
  And I told you I'm weird. Yeah.
• 51:06
  I'm a weird salad. No, you're not weird. You're just advanced.
• 51:09
  You're an advanced vegetable eater. Well, I mean, I'd said it at the beginning.
• 51:12
  Like, my mom just, I was made to eat this stuff. And so I really,
• 51:17
  I'm not, I'm not that picky. Yeah.
• 51:20
  Obviously, you're eating beets for lunch at home.
• 51:23
  No, I did not carry through with that on my children. They're just,
• 51:27
  they're learning to expand their palate as they go.
• 51:30
  But do you really think you were eating beet salad when you were their age at home?
• 51:35
  No, but I would tear up an English pea salad like the English. Yeah, yeah.
• 51:39
  Same. Well, same there for sure. I love some English peas.
• 51:44
  Now, my kids like those with the little bitty onions. That still is a staple.
• 51:49
  My kids and I like those just will gag at the table.
• 51:53
  So when he's out of town, I make them a lot. Like I have them,
• 51:57
  you know, with dinner that night.
• 52:00
  That made me think, what is your favorite dressing to put on your salads? Like what do you use?
• 52:08
  If I have it on hand, I love like a specialty, like we have,
• 52:13
  it's called J Olive. It's one of those special olive places.
• 52:16
  Like they make some good, they have a lime infused olive bowl.
• 52:20
  And sometimes I'll drizzle that. But I tend to put a lot of,
• 52:24
  like if I'm at home, I put a lot of good stuff on the salad where I don't need a whole lot of dressing.
• 52:30
  I love whipped feta dressing. I mean, that would be my go-to. Yeah. For sure. So good.
• 52:38
  And all of the ones that you ever get recreated like
• 52:42
  the the Caesar skinny Caesar dressing is
• 52:45
  good but whipped fettas yeah have
• 52:48
  you tried the the PFN whipped feta as a dressing
• 52:51
  oh yeah yeah yeah I think and I think the reason I ask is like my favorite is
• 52:56
  ranch and well actually I'm really hooked on the skinny comeback dressing right
• 53:01
  now too but I think it's really important for our ladies who are listening to
• 53:06
  us talk about salads and they're like, I never eat salads or whatever to know that like,
• 53:09
  okay, if you ate a salad without the mentality of like, I have to get a balsamic
• 53:15
  or I have to get, you know,
• 53:17
  a vinaigrette or whatever, something that's really, you know,
• 53:20
  touted as for weight loss kind of dressing.
• 53:24
  If you just had the dressing that you might enjoy the most and you were just
• 53:28
  mindful of how you had it, like if you dipped your salad instead of just smothering
• 53:35
  it in the dressing, that kind of thing.
• 53:37
  I think that's really important. If your overall goal is to start eating more
• 53:41
  vegetables and start liking, you know, salads more, then you need to make sure
• 53:44
  you're giving yourself a dressing or a topping or whatever that you actually enjoy, you know?
• 53:51
  So especially to start out, like Stacey didn't get
• 53:54
  to drizzling a little lemon-lime olive
• 53:57
  oil on top just you know because she
• 54:01
  forced herself right like she she built her way up there
• 54:04
  and so right now my kids sarah mason is really into a salad lately but she just
• 54:09
  wants all the ranch right and i'm like have it have it baby like you know because
• 54:13
  that that's developing a habit for her that will hopefully hopefully lessen
• 54:18
  the ranch amount as she grows off her you know She will. She will.
• 54:23
  You have started them off good, my friend. Oh, we'll see. Glory lives on peanut
• 54:28
  butter and jelly, but Sarah Mason's making moves over here.
• 54:31
  All right. Anything else we wanted to hit on?
• 54:35
  I think we are good. I think so, too. Get those veggies in somehow,
• 54:40
  some way. Start small and then build. Right.
• 54:43
  All right. Well, thank y'all so much for tuning in to this episode all about
• 54:49
  veggies with our sweet Stacey and as always remember to say grace.
• 54:53
  Thank you for listening to today's episode.
• 54:56
  Music.