Latest / SAY GRACE | Weight Loss + Health for Overwhelmed Women- Stress, Busy, Consistency, Realistic, Motivation, Starting Over, No Restrictions / Food freedom and self-love in weight loss with PFN Plus member, Emilie Dantin

Transcript

Food freedom and self-love in weight loss with PFN Plus member, Emilie Dantin · SAY GRACE | Weight Loss + Health for Overwhelmed Women- Stress, Busy, Consistency, Realistic, Motivation, Starting Over, No Restrictions

• 0:00
  Music.
• 0:41
  Emily, you are just precious. You are precious. I just couldn't say all I wanted
• 0:46
  to say for time-wise, but you really have been such a joy to watch grow.
• 0:53
  And I just cannot wait to see where this leads you in your personal life because
• 0:59
  you've just got so much love to give.
• 1:03
  And I'm just, I don't know, I'm thankful for you.
• 1:06
  Thank you. I'm thankful for you too.
• 1:09
  I don't know if I would be where I am now mentally if it wasn't for the program.
• 1:17
  And I truly, truly believe that.
• 1:19
  Y'all, I am so excited to share with you this episode of Say Grace.
• 1:24
  With these client interviews, we come with a plan, right?
• 1:29
  But a lot of times, we just never know what's going to happen.
• 1:33
  And so this was a prime example of that. We had our PFN Plus client,
• 1:38
  Emily Danton on with us, and Stacey was on as well, because Stacey was actually
• 1:44
  her weight loss coach throughout the process.
• 1:47
  And so while we did cover a lot of Emily's weight loss, y'all,
• 1:51
  we covered so much of her mental growth.
• 1:54
  And so I cannot wait for you to hear how her faith and her commitment to changing
• 2:02
  negative thoughts and her commitment to believing that she is worth it has not
• 2:07
  only allowed her to lose weight and keep it off in a very busy work and lifestyle,
• 2:13
  but has more than anything reshaped the way that she thinks about herself. So here we go.
• 2:19
  Welcome, Emily. Y'all, Emily is joining us today. And we also have Stacey,
• 2:26
  our team dietitian on because Emily has been a part of the PFM Plus program with us.
• 2:32
  And Stacey was her coach. And so Stacey got to know her really well throughout
• 2:35
  this process. So she is on with us as well. Y'all say hello.
• 2:40
  Hey. Hey, everybody.
• 2:43
  Okay. So we are going to get off into it. But first, I want Emily to kind of give us a rundown of,
• 2:51
  Who she is. What's her day-to-day life look like?
• 2:53
  Work life, family life, you know, who she is in the day-to-day so we can better understand her.
• 3:00
  All right. Like you said, my name is Emily. I turned 29 this month.
• 3:05
  I'm originally from Baton Rouge, so go Tigers. I now live in Vicksburg, Mississippi.
• 3:11
  I'm an internal auditor for a casino in Mississippi, so I have an office in
• 3:16
  Vicksburg, and then And I travel up to Greenville to the casino up there.
• 3:21
  I stay in a hotel probably two, sometimes three nights a week.
• 3:27
  Let's see. What else? Your weekends. Yes.
• 3:31
  Okay. I'm a huge LSU football girl. So during the fall, you will find me either
• 3:37
  on my couch watching LSU or at a game.
• 3:40
  I'm also a huge LSU baseball girl. So once that starts in a couple of weeks,
• 3:46
  I will be on the couch watching those games.
• 3:50
  Try to think what else. Let's see. How's the tailgating scene there?
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  Because those Cajuns can cook.
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  Yes. Okay. So sometimes the tailgate is going to have crawfish at the face with
• 4:02
  some fried fish, or you'll have, you know, the fried chicken wings.
• 4:06
  You'll have gator bites for the Florida game.
• 4:10
  Let's see. What else?
• 4:12
  Yeah, when we would play Florida, you would see a lot of gators on a grill or kind of on a rotisserie.
• 4:20
  I'm personally not a gator eater, but it smells good. You'll also have some
• 4:25
  gumbo when it starts to cool off.
• 4:28
  And you've got to have your potato salad with your gumbo. It's either on the
• 4:31
  side and you have a bite, you know, the potato salad and the gumbo,
• 4:35
  or you're going to put a whole scoop of that in your gumbo.
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  If you haven't had it, I would suggest you try it because it is delicious.
• 4:43
  Trying to think what else. You'll have jambalaya during baseball season.
• 4:47
  Some people will have crawfish boil, boil a lot of shrimp during crab season.
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  And my dad will get some crabs and we'll boil those at their house.
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  Yes, I remember you talking about this on one of our Zoom calls, right? Like your dad.
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  And I was like, please invite me.
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  Yes, they are so good.
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  They take a long time to peel those. So I'll get tired and then I'll look at
• 5:15
  him and say, could you just peel the rest for me?
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  And I'll get a huge plate of crab meat.
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  So that's always nice. So I think that that's one thing.
• 5:24
  So when you hopped in with us for PFM Plus, I think that's one thing that I
• 5:29
  really got to know about you is just that like your eating situations were kind
• 5:36
  of always different, right?
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  Like it just, you know, being from Baton Rouge and, you know,
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  having those different food traditions than we have here in Mississippi,
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  you know, that sets you up for, you know,
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  all things always been revolving around food that are that are true to like where you're from.
• 5:54
  Right. And then also alongside that, though,
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  you being on the road,
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  staying in hotels, mainly cooking for yourself or eating for yourself most nights,
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  it's very different than some of the other ladies who are like moms and they're
• 6:12
  like stressing about cooking foods that their kids will eat.
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  And it's a different stressor, though, for you, right? Like you...
• 6:20
  Don't want to cook for one. Like, I don't think I want to cook for one.
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  You know what I mean? And you don't love leftovers.
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  And, you know, so talk a little bit about that. Yeah.
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  So I do enjoy to cook now, but it is hard to cook for one person,
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  especially when you hate leftovers, especially leftover meat.
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  I do not love a leftover chicken breast.
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  I don't really love leftover fish and leftover steak gets overcooked when you
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  have to reheat it. So I don't love that.
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  There are some things leftover I do eat, but you know, like rice and gravy or
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  soup and things like that.
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  But typically I will eat with family.
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  I'll call my Nana or call my aunt and see what they're doing.
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  And, or I've just run through Chick-fil-A.
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  I'm a Chick-fil-A girl through and through you will
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  have to pry the chick-fil-a out of my cold dead hands like I
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  love chick-fil-a but you
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  know sometimes I do get burnt out on the chick-fil-a so that's whatever
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  you know I'll look and see what's in my freezer or whatever
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  but when you're traveling though yeah when
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  you're traveling you're eating delta food
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  right or yes yes and they
• 7:37
  don't believe in a lot of green vegetables that
• 7:41
  we have found in the restaurants you can
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  get a potato any kind of way baked fried
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  mashed however but sometimes
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  I just want some broccoli or a green bean or some zucchini or squash and so
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  you can't find that we I did get very excited when the restaurant I go to up
• 8:02
  there finally got some steamed broccoli on their menu instead of asparagus. Yeah.
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  So that was exciting. But yeah, I do eat out probably more than most people do.
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  But when you're by yourself, sometimes that's just easier.
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  I mean, I don't want to cook a huge meal and then throw the leftovers away in two days.
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  So, yeah. So you're eating is constantly just kind of like up in the air.
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  I think you do a good job, right, of looking at the week ahead as it's coming
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  and kind of having a loose plan.
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  But like, you know, planning for what you're going to eat Thursday at the restaurant
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  is probably tough, you know, when you don't really know where you're going to eat.
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  I try to plan lunches to bring, especially to Greenville because,
• 8:49
  you know, we do have a restaurant at the casino, but everything is fried.
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  So I don't want to go eat something fried every single day.
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  So I do try and plan for that. I'll bring the small individual like bag salads
• 9:04
  and I'll get sandwich meat and some fruit,
• 9:09
  protein bars, just whatever is easy that can fit into a mini fridge and or,
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  you know, is sustainable on a shelf.
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  Like I'll have peanut butter up there so I can do that with an apple or a banana.
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  So just easy things. I don't want to overcomplicate it or meal prep a bunch
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  of stuff and then not eat it because I get to Wednesday and it's,
• 9:37
  oh, I really don't feel like eating this today. Right. And then it just goes to waste.
• 9:42
  Right. But that's something I feel like you really worked through with being with us.
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  Like, you know, because I think there were some nights that you didn't want
• 9:52
  to go eat. And so we kind of share back and forth ideas of stuff to take.
• 9:56
  And there was a lot of our recipes that you prepped and you would take for a
• 10:00
  night to keep in the mini fridge or take for lunch.
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  You really worked through navigating that so incredibly well. There's a pressure.
• 10:11
  Go ahead. There's like a pressure around it for weight loss.
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  I feel like when you say I'm going to lose weight, then you automatically feel
• 10:18
  like I have to also meal prep and, you know, like do all the extravagant things.
• 10:23
  And so it takes a minute to figure out what your rhythm is, you know?
• 10:28
  Right. Yeah, for sure. Okay. So you, I want to know a little bit about just
• 10:35
  like your past weight loss, um,
• 10:38
  history, mindset, all the things, right? So you came on with us.
• 10:44
  You were here with us years ago, which is so funny. So many people,
• 10:47
  like, it's like, sometimes they just need to come back, you know,
• 10:50
  now that they know what they're getting, they come back and they're like, okay, now,
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  you know, I'm ready to truly step into this idea of eating all the foods and
• 10:58
  trying to lose the weight, right?
• 11:00
  And because it seems so foreign for people who have been on a diet their whole life.
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  And so you came back to us in April and then shortly after you joined PFM Plus,
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  which is just our smaller, more like high touch program,
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  you know, where you, all of our PFM Plus participants either work with Stacey
• 11:20
  or myself on a weekly basis.
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  And then we also have like the Zoom calls and the meal plans available to them.
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  And so Emily worked directly with Stacey since April And we are recording this in January.
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  I think, I don't know when this one's going to come out. So it may come out a little later than now.
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  But so tell us a little bit about your past before, you know,
• 11:43
  hopping in on this weight loss journey.
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  Okay so i guess
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  i'll start by saying there's a reason they say
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  hindsight 2020 so when i
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  joined the program in april y'all sent
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  out that questionnaire and i don't even remember
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  what all the questions were on there but this
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  go around i sat back and said
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  okay we're gonna to really look at when struggles
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  with weight loss started and comparison
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  of yourself to other people like when when did it start and it kind of started
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  as a kid and it lasted my entire life up until about six months ago I guess
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  so I was a dancer I danced for about 10 years and I joined the competition team.
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  I think I was eight, so it was second grade.
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  And I can remember my dance teacher, I don't know if it was the first year I
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  was on competition or the next year, but she had us fill out food journals.
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  And we had to write down, you know, our breakfast, lunch, and dinner, our snacks.
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  And then we had to turn it into her on either a Friday or Saturday morning at practice.
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  Like for the whole week yeah at eight at eight years old yeah yeah yeah yeah
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  so and it's funny i talked to my mom about this the other day and.
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  She doesn't remember, but, you know, this is something that I really remembered.
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  My dance teacher sent her an email and was so happy that I chose Wheat Thins
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  over the small, like, snack bag size of Doritos for a snack or at lunch or whatever it was.
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  And now looking back, if you look at the box of the wheat thins and then you
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  look at the small snack sized Doritos, the ingredients and the calories are basically the same.
• 13:50
  It's just marketing. that and
• 13:53
  I have figured that out now but you
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  know as an eight-year-old or a nine-year-old however old
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  I was when your dance teacher who you look
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  up to is praising you for choosing the wheat
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  thins over a bag of Doritos now that's
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  the greatest thing yeah now the wheat thins hung the moon
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  because it's got wheat in it
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  wheat thins they're healthy right or
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  they say you know reduced fat on the box and it's literally a cracker like it
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  there's not fat much fat there look at you a plus student right there knowing
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  it girl yeah I've learned a lot there is not much fat in a
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  and cracker to begin with. Come on.
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  And now if I want a cracker, I eat the freaking cracker. Like a cracker is not going to kill you.
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  And, you know, thinking back, you're going to praise an eight-year-old for eating
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  a wheat bin when she really wanted those Doritos.
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  Like you're eight, eat the freaking Doritos.
• 14:54
  Yeah. A bag of Doritos is not going to kill you.
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  So I think, you know, looking back on that and then realizing,
• 15:03
  you know, I started comparing myself and what I looked like to other girls at such a young age.
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  To me, that's a problem. Like, I shouldn't have had to look at other people
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  or thought I had to look at other girls in my dance class and,
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  you know, oh, I want to lose however much weight so I can be their size and
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  I can look like them in my dance class.
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  Because, you know, when you're on a competition team or just dance in general,
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  you're going to have the two piece costumes and whatever.
• 15:35
  I can remember I was the only one of the only ones on the competition team who
• 15:40
  had to wear a flesh colored leotard under her costume to smooth things out.
• 15:45
  You shouldn't have to do that as a kid, but you shouldn't have to feel like
• 15:50
  you have to do that as a kid.
• 15:53
  I mean was the dance teacher was this the dance teacher's like insistence the
• 16:01
  flesh colored later um honestly i don't remember it could have been it could
• 16:07
  have been her or it could have been me who asked my mom can we go get one because
• 16:10
  i feel uncomfortable could have been that,
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  but regardless i think looking back i shouldn't
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  have had to feel that way as a child it shouldn't
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  of been on your radar right right and
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  I mean and I have awesome parents
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  my mom and dad are great so I don't
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  blame them for anything with my
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  weight loss struggles I mean they have always told me that I look great that
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  you know beautiful and I'm the way I'm supposed to be and I know they're gonna
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  listen to this so I don't want them to think that you know blaming them for
• 16:48
  yeah and No, I don't. And that's the thing.
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  Today's culture is so like our parents X, Y, Z, which is sometimes the case, right?
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  Like some mamas stayed on diets your whole childhood.
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  And so, you know, they very much influence the way the daughter now grows up
• 17:08
  as an adult and thinks about herself.
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  And so, yeah, but really it's the culture, Emily.
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  I believe that you had really encouraging, really welcoming parents, right?
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  But the culture of how we grew up is damning.
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  You know what I mean? And people...
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  You talking about the wheat thin thing makes me like it just people.
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  So I talk about all my stories a lot about how I let my kids have dessert after dinner.
• 17:37
  Like it's just a thing. Right. And there's such this hype around like sugar
• 17:41
  and additives and, you know, all these ingredients and stuff right now.
• 17:45
  And so a lot of people ask me questions like they just want to figure out,
• 17:50
  like, why am I letting my kids have dessert after dinner?
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  And how am I getting them to actually eat their dinner and all the things?
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  And it's just like, you know, I'm not saying our method of making them eat dinner is perfect.
• 18:03
  Like, I'm not saying that Glory won't, you know, straight up tell me she ain't
• 18:06
  eating tonight every so often.
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  But what I am saying is that that's not my ultimate goal.
• 18:12
  Like, my ultimate goal as a mom is to make sure that my two little girls know
• 18:18
  that they can eat all the foods.
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  And that food does not directly equate to body image issues or,
• 18:28
  you know, like I never want them thinking like a bag of Doritos is going to make me fat.
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  You know what I mean? And so in my mind, the only way to do that is to just
• 18:38
  continually over and over and over again, reinforce the fact that all foods
• 18:44
  are welcome here. You know what I mean? We treat our body well.
• 18:47
  We serve our body with foods that make us feel good.
• 18:50
  Right. But also all foods are welcome here, you know, because I think that's
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  what we did not get as children, you know?
• 18:58
  Yeah. Yeah. And I think learning...
• 19:01
  That I don't have to eliminate anything anymore, you know, because I've,
• 19:05
  I've done the elimination diets,
• 19:07
  I've done the keto, I've done the South Beach and the whatever else.
• 19:12
  But they told me that I couldn't eat fruit because of the sugar and the carbs and the fruit.
• 19:18
  Like that. No, you can eat fruit, you can eat a piece of bread,
• 19:22
  you can eat whatever the heck you want, and still lose weight.
• 19:26
  But I mean, yes, you have to be mindful. And you, you know, you want to be balance
• 19:30
  in what you're eating and get your water in and things like that.
• 19:33
  But like, you know, this week was my birthday and I went to Baton Rouge to see
• 19:38
  my parents for my birthday the weekend before.
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  And there was birthday cake, their chocolate on chocolate birthday cake,
• 19:44
  and it was delicious. And I had, you know, we went and ate Mexican and I had
• 19:49
  a frozen margarita and I got whatever the dessert is that they bring out.
• 19:53
  And I ate the chips and salsa and the queso and whatever.
• 19:57
  And, you know, and then I brought king cakes to work and then my birthday was on a Wednesday. Yeah.
• 20:02
  Gay told me about that king cake. Emily brought the king cakes.
• 20:07
  They were delicious. She said it was worth it.
• 20:11
  Yeah. And, you know, and I had on Wednesday, we went out to eat and I had the
• 20:16
  Mississippi mud at the restaurant.
• 20:18
  And, you know, I have friends coming in this weekend to celebrate my birthday
• 20:23
  and one of them's bringing a birthday cake.
• 20:24
  So So, you know, this time last year, I would have felt so guilty about enjoying
• 20:31
  my birthday treats and just the sweet treats in general.
• 20:36
  And I learned that I don't have to feel guilty about enjoying a sweet treat.
• 20:42
  So what? I had a piece of cake at dinner. Okay. I'm going to log it.
• 20:45
  And then the next day I'm going to eat better. Right. Quote unquote, better.
• 20:50
  Get back on track. Right. I'm going to pay attention probably a little bit more
• 20:54
  the next day than I did the day before, but I still enjoyed myself and I didn't
• 20:59
  feel guilty at all about what I ate.
• 21:02
  And that has truly changed my attitude towards food.
• 21:07
  I really struggled with that in
• 21:08
  the past is, you know, I would try a diet and if I I screwed up one day.
• 21:13
  It was like, okay, forget it. Like we just won't continue with what we're doing. Right.
• 21:20
  So that joining the program in April and then the PFM plus learning that I don't
• 21:27
  have to compare myself to other people.
• 21:31
  I just, I'm nicer to myself. I look in the mirror and if I can't change something
• 21:36
  in 30 seconds, then I don't finish that thought.
• 21:41
  You know, if I don't like the shirt I'm wearing or I don't like the way I look
• 21:44
  and whatever I'm wearing, okay, well, I can go change my outfit.
• 21:48
  But, you know, I've truly learned how to be nicer to myself.
• 21:53
  Yeah, there's no point in stewing on like your arms fat or whatever.
• 21:57
  Like we can't change that. So why are we ruminating on it? I hear that. That's beautiful.
• 22:03
  Yep. So, and I truly think that just this program in general and the community
• 22:09
  behind it And my faith has grown stronger through all of this.
• 22:15
  It's just helped me have a better outlook on myself in general and just kind of life.
• 22:23
  You know, it's lifted a burden that I didn't know I had.
• 22:29
  Love that statement. And what do you think the burden is? Like what burden has been lifted?
• 22:36
  Probably the comparison. Yeah. And the guilt and the shame behind feeling like
• 22:44
  I was always the bigger one or, you know,
• 22:49
  the not as pretty,
• 22:52
  I guess, if you want to put it that way.
• 22:55
  I don't compare myself to other people anymore. I don't look at someone and
• 22:59
  say, oh, I wish I looked like her.
• 23:01
  I don't do that anymore because I know that God made me the way that he intended to.
• 23:06
  And I'm made in his image and likeness, and I'm proud of what my body has been able to do.
• 23:13
  It allows me to wake up in the morning and get out of bed and go to work and
• 23:18
  hang out with friends and be around my family.
• 23:22
  And just my overall attitude towards everything, I think, has changed for the better.
• 23:28
  I just, I don't sit and wallow. Now, are there days where I have those thoughts
• 23:34
  and I kind of just want to sit and wallow?
• 23:37
  Sure. I think everyone has these days.
• 23:39
  I mean, it's never going to be a perfect day.
• 23:43
  We all sit in our junk some days. And it's okay. Yeah.
• 23:49
  And I think just with this program in general and the Facebook group,
• 23:54
  seeing people just lay out their struggles and just be vulnerable and then see
• 23:59
  the support and the encouragement that you can get from people that you don't
• 24:03
  even know, but who are also going through some of the same struggles.
• 24:09
  That has truly helped because I know if you know if I just need to lay out my
• 24:15
  burdens or something in the Facebook
• 24:18
  group I know I'm going to get endless comments of encouragement and,
• 24:24
  I just I love that about this program and I did not have that in other weight loss,
• 24:31
  trials I guess if that's what you want to call it because it was just me doing
• 24:35
  it yeah I didn't have all of the people behind me to say, yeah, you can do it. It's okay.
• 24:42
  Tomorrow's a new day. So that has truly, truly helped.
• 24:46
  One thing that I've noticed about our group that I'm so impressed with,
• 24:50
  and I don't feel like I've really, I haven't said one way or the other about
• 24:54
  it because I just don't want to even address it.
• 24:57
  So I've noticed in some other Facebook groups that I'm in.
• 25:02
  Mom groups or just other stuff. Lately, there's a trend of people posting as an anonymous member.
• 25:09
  People are always posting anonymously their questions. And it can be the most basic question.
• 25:15
  I need to get more protein in.
• 25:18
  What's your best advice? And I'm like, why did we post this anonymously?
• 25:22
  And I feel like it is the most beautiful thing that our women do not do that.
• 25:27
  They post as themselves so that then like we know we are responding to you like, you know,
• 25:34
  and and another thing that I just think is so powerful about it is like when
• 25:39
  you see those women that are saying like, I've been on the struggle bus,
• 25:43
  you know, somebody give me some encouragement or whatever.
• 25:45
  If you clicked on their Facebook profile and like went to look at them,
• 25:49
  you would never like you see their picture and you're like, I would never in
• 25:53
  a million years like expect this woman with her like cotton field family photos.
• 25:59
  You know what I mean? Yeah. Have any insecurities.
• 26:04
  Do what? Or have any insecurities. Have any insecurities or yeah,
• 26:08
  or to have struggles. Right.
• 26:09
  And so that's the thing about social media is we've made it such a thing where
• 26:13
  like we look at people's photos and make assumptions about them.
• 26:16
  And I have just found it to be so beautiful that our ladies are just so wide
• 26:20
  open with their struggles and their insecurities.
• 26:24
  Right. And it makes them seem it makes them seem human.
• 26:28
  Like like, yes, they are human, obviously, but it just makes them seem so much more real.
• 26:35
  And, you know, like you said, the people who will post anonymously in other
• 26:39
  groups, it's almost like you want to think, are they embarrassed to be asking a question?
• 26:44
  Oh, yeah. Like, you shouldn't be embarrassed to ask a question.
• 26:48
  My dad always told me there's no stupid questions.
• 26:50
  So, I mean, I will always ask a question.
• 26:54
  And sometimes I will preface this with saying you might think this is stupid, but I still ask it.
• 27:00
  Because my daddy said it ain't stupid. Right. So I'm still going to ask it. Yeah.
• 27:07
  But yeah, I've loved that in the Facebook group that people will just lay it out.
• 27:12
  They lay it out there, whether it's good or bad.
• 27:16
  And I love that. Well, I think it just shows not only for you,
• 27:21
  but Constance, our ladies in general, like, are developing a solid groundness
• 27:28
  where their feet are planted.
• 27:30
  And not only, hey, I've lost 10 pounds or whatever, but they're just,
• 27:34
  they're grounded in themselves into where that confidence shows.
• 27:39
  And yeah, I mean, people are going to continue to, why are you going to eat
• 27:42
  that bread? Or why are you going to eat that fruit?
• 27:44
  Because they don't have that. It's their own insecurity.
• 27:49
  Yeah. Yeah. And we, I'm just thinking back to that dance teacher and gosh,
• 27:53
  shame on her for putting her insecurities on eight-year-olds. Yeah.
• 27:59
  Like it was sickening. But it is the reality. Like that is the reality.
• 28:03
  And it's still happening today, probably down the road. You know what I mean?
• 28:08
  And they think they're doing it with their best intentions.
• 28:11
  Right. But I truly think that I developed a slight eating disorder and some
• 28:19
  body dysnorphia from it.
• 28:20
  Because, you know, to start struggling with your weight at eight years old,
• 28:26
  like that shouldn't even be on your radar. Like you're a kid, enjoy being a kid.
• 28:31
  And I don't think I didn't realize that until I was an adult,
• 28:35
  that I had struggled with my weight my entire life.
• 28:37
  I mean, I remember, I think I was still dancing at this point.
• 28:42
  I don't think I was a teenager yet, but I remember being excited when I stepped
• 28:47
  on the scale and I had lost weight.
• 28:50
  And I was probably, I don't know, maybe 11 or 12.
• 28:54
  I shouldn't be excited about something like that at 11 or 12.
• 28:56
  You shouldn't be weighing yourself. Yeah.
• 28:59
  Exactly. Unless I'm at the doctor. like I
• 29:02
  shouldn't have been excited about something like
• 29:05
  that I should be excited about going to see my friends you
• 29:08
  know at a birthday party or having a sleepover or you
• 29:12
  know something that kid should be excited about yeah shouldn't have been excited
• 29:17
  about I lost you know five or ten pounds or however much it was that shouldn't
• 29:21
  have been on my radar right but so you know I'm just curious because Because
• 29:27
  I'm imagining on the previous diets you've done, you lost weight, right?
• 29:32
  Yeah, I did. I think the last diet that I had tried was, I think I followed
• 29:41
  like the South Beach diet or something.
• 29:43
  And like the first two weeks, it's protein and vegetables. And then you slowly
• 29:47
  introduce everything back in.
• 29:50
  And I lost probably 25 pounds with that.
• 29:54
  And I did maintain it. And I had introduced everything back in.
• 29:58
  I was eating the sweets and the carbs and all the good stuff.
• 30:01
  And I had maintained it for a while. And then I got put on birth control.
• 30:06
  And then I gained, I don't know how much after that, maybe 20 pounds, I guess.
• 30:12
  And then I had taken myself off of birth control. And the weight slowly started creeping back on.
• 30:20
  And then I joined the program in April of last year.
• 30:26
  So I'm just curious, like mentally, like, obviously you've lost weight with us. How much?
• 30:35
  20 pounds, I think. Yeah, right at the 20 pound mark. 20 pounds with us.
• 30:40
  But I'm just curious because it sounds like from this conversation,
• 30:45
  like, yeah, sure, the weight loss is wonderful, right?
• 30:47
  We're so proud of it and everything. But like the mental, like the mindset,
• 30:52
  it seems like that's been the biggest shift here.
• 30:57
  Yes, I would agree. And I think that probably happened sometime last year.
• 31:05
  I remember emailing Stacey and I was just kind of, you know, just down in the dumps.
• 31:09
  And it was one of those days where I was like, OK, all of my friends are getting
• 31:14
  married. They're all starting to have babies.
• 31:17
  You know, when is that going to happen for me?
• 31:20
  And it was just one of those nights where I really got into my head and was
• 31:27
  just really down in the dumps about it.
• 31:30
  And we met, I don't know, it might have been a Zoom call. It might have been an email or both.
• 31:35
  I think it was both. I remember there was a Zoom call and I don't think there
• 31:39
  was very many people on there.
• 31:41
  But you just, you were down and you did. You talked about how I think you had
• 31:46
  a wedding or had been to a wedding and you just were like, always the bridesmaid,
• 31:52
  never the bride. And you just, you were really down yourself.
• 31:55
  And I don't know, it was from that instance that you just, a light bulb went
• 32:00
  off and we emailed and got it back and forth.
• 32:03
  But there was one email that you, it was, I could just see that light go off.
• 32:07
  And you had reached that place inside of yourself that you grew to love who Emily is. Yeah.
• 32:15
  And I think it helped to just get those feelings out.
• 32:23
  Because I'm not one to really express my emotions. You might see them on my
• 32:29
  face before the words are going to come out.
• 32:33
  But I typically will hold everything in until it just boils over and it just
• 32:39
  explodes. And I think I've always been that way.
• 32:43
  So I think the Zoom calls with PFM Plus have kind of been like my version of
• 32:47
  therapy a little bit. So thank y'all for that.
• 32:51
  But I think just laying it all out there in that call and getting the encouragement
• 32:57
  and hearing from other people.
• 33:00
  I just realized like I don't need to compare myself like it's going to happen
• 33:04
  when it happens and it's going to be on God's timeline and not mine.
• 33:08
  And I think growing stronger in my faith and I've just realized like I'm good where I'm at.
• 33:17
  And it's going to happen when it's going to happen.
• 33:20
  And you're going to love yourself anyway. Right.
• 33:24
  Yeah. And I think it's one of those things, you know, it might sound corny or hallmarky or whatever.
• 33:30
  But you got to learn to love yourself before you can love somebody else. Yes.
• 33:37
  Or, you know, put yourself in situations where you're vulnerable.
• 33:42
  And I think that's one thing that this, I mean, I guess I'll say it again.
• 33:47
  The program has really helped me realize that.
• 33:49
  And I've just been able to lay it all out and learn to love myself again and
• 33:54
  learn to love my body for what it can do.
• 33:56
  What it can do because you've been slaying some bar classes too since you started
• 34:02
  all this too something you never thought you would do you know yes and I love
• 34:06
  them and I go twice a week and whenever I don't make it to a class the next
• 34:13
  class I go to they're asking me where I was.
• 34:17
  So having a community like that has also been good you know they might be 20
• 34:22
  to 30 years older than me and I might be the youngest one in the class,
• 34:25
  but they're a great group of ladies. And,
• 34:29
  You know, we we just have a good time in that class and I have enjoyed it.
• 34:34
  And being able to find a class like that has just really helped me just move my body like I wanted to.
• 34:42
  And prove to yourself what you can do, you know. Right.
• 34:46
  Right. So I have a sticky note on my desk right now that's been there forever.
• 34:49
  And it says I have to get up and get myself ready before I can get everyone else ready.
• 34:55
  And I think this is like it's a testament to us all. right?
• 34:59
  Like we cannot be the best employee, daughter, wife.
• 35:07
  Sibling, like we cannot be the best for others in our life until we are comfortable
• 35:14
  with who we are, where we are, how we are, you know?
• 35:19
  And so I feel like, again, like we're so proud of your weight loss progress
• 35:22
  and like your ability to like learn how to be flexible in all your crazy eating schedules,
• 35:28
  right and still living the way like we're so proud of
• 35:31
  that that that deserves an entire episode by itself but more
• 35:35
  than that I think I know Stacey and I and Stacey
• 35:38
  can speak to this too but like we're just really proud of
• 35:41
  the fact that you have chose to show up for yourself every day and like even
• 35:46
  though there are things in your life that like you can't control or you don't
• 35:50
  understand yet or whatever you are taking control of the things that you can
• 35:54
  and that is you know as eyes up as to the Lord, right?
• 35:59
  And taking care of the body that he gave you because he made it perfectly.
• 36:03
  And I just think like, that's where it starts, right? Like, I don't know.
• 36:07
  I'm excited to see kind of where you, what we get to like reflect back on in
• 36:12
  this, in this moment, you know, a year from now, you know?
• 36:15
  Yeah, that's so true. Because I mean, Emily, hearing you describe yourself.
• 36:19
  Is, is, is the way you are. Because I mean, you, you're an OG in PFM Plus.
• 36:25
  I mean, you were one of the first ones that joined.
• 36:27
  And when I got you as one of mine, it's like, okay, we're two different lifestyles.
• 36:32
  I'm 30 years older than her. And you've been traveling.
• 36:35
  And I mean, you, you were like this tight wool rose at first.
• 36:39
  And it was like, we had to build that relationship.
• 36:42
  And I know you had to build that trust me but I
• 36:46
  mean five or six months later into it you just
• 36:49
  kind of started opening up I mean it was this this rose
• 36:52
  that was just crazy blue like around the four month mark after after we started
• 36:59
  pfn plus in april around the four month mark me and you both were like everybody's
• 37:04
  just coming alive you know it's true it's true it's true yeah because I mean,
• 37:12
  we would email and I'd be like, get these little sentences.
• 37:16
  And I'm like, all right, I'm just going to give her her space.
• 37:18
  And, you know, she's going to come on up. She's going to come on up.
• 37:21
  But you did. And I'm just so happy that you were, I got to be there.
• 37:26
  I mean, Constance was too, but.
• 37:28
  Yeah, you were on the front lines with her. I was on the front lines. Yeah.
• 37:32
  Well, and I do appreciate everything. So, I mean, it truly has changed my life.
• 37:36
  Like, I've always been someone what you see is what you get.
• 37:39
  Never been one to hold back.
• 37:41
  Ever. You might not like my opinion, but I'm like, I'm probably going to give it to you.
• 37:46
  Is that like a thing? Like if you're born in Baton Rouge, that's just the personality you're given?
• 37:51
  Probably. Yep. Probably. I've just, I've always been that way, but it's true.
• 37:57
  I do have to kind of have to get a feel and get comfortable before I'm just going to lay it all out.
• 38:03
  And, but yeah, I mean, I think this program has changed my life for the better.
• 38:09
  And I really couldn't say, I can't say anything bad about this program.
• 38:13
  The other weight loss program that I've done, I can write a laundry list.
• 38:20
  This one, nothing but good.
• 38:22
  Well, but your story, whoever is going to listen to this, your story about what
• 38:28
  happened to you as a kid and to where you are now at 29 years old is going to touch somebody.
• 38:34
  So, you know, you did the work.
• 38:37
  You know, I talk about food freedom a lot.
• 38:41
  Like, I use the phrase food freedom a lot. And, like, it's really hard to use
• 38:48
  that phrase with weight loss.
• 38:49
  People are like, this broad is crazy. You know what I mean? Thinking she's got
• 38:53
  food freedom in her weight loss program.
• 38:55
  And so I think if there ever was a good definition of this, it's your story, right?
• 39:01
  Like you have actively been losing weight, right? Right.
• 39:05
  Yeah. You have been bound up by food and the idea of weight loss your entire life.
• 39:11
  And so now you have been able to kind of separate the two and like still still
• 39:15
  achieve the weight loss, but without the guilt and the shame that comes with it.
• 39:19
  And that in itself is the food freedom.
• 39:22
  It's the ability to say like, like you'd be telling us on some of those Thursday
• 39:27
  night calls, like I'm going to have gumbo this weekend and I'm probably going
• 39:30
  to have a couple of beers, you know, like you. I mean, and that in itself,
• 39:34
  like the shame has been removed because you're owning it.
• 39:37
  You're able to own it without feeling the guilt of, you know,
• 39:41
  the burden that food choices have had on you since you were,
• 39:44
  you know, a very young girl.
• 39:47
  So that is, I just think, cool. We're so proud of the weight loss.
• 39:50
  But like that right there is something that is more worth more than anything,
• 39:56
  you know, for you, for the rest of your life, you know.
• 40:00
  Absolutely. Okay, so we are going to do our Q&A, but before we get to that,
• 40:06
  I did want to ask you after, I mean,
• 40:09
  this one's been like a really kind of heartfelt, you know, interview.
• 40:14
  Yeah, got a little deep. Got a little deep.
• 40:17
  And so after all that, though, I do want to ask you, what is your number one
• 40:21
  tip for somebody that's trying to lose weight? Like, not necessarily somebody
• 40:27
  that's thinking about our program or whatever.
• 40:29
  Just like, if somebody's out there listening, what's your number one tip?
• 40:33
  Probably to be nice to yourself.
• 40:36
  You know, you're going to have the days of, you know, oh, I don't feel like
• 40:42
  moving my body. Or I don't feel like doing this or that.
• 40:47
  Just be nice to yourself. You know, and I had to learn that.
• 40:51
  And that's something that I think everyone has to learn.
• 40:54
  But you're going to have the struggles. You're going to have the plateaus.
• 40:58
  You're going to have the week where you gained when you thought you were going to lose.
• 41:03
  But just be nice to yourself.
• 41:06
  And with that, I did not weigh myself every single day.
• 41:10
  I still don't weigh myself every single day. I picked one day,
• 41:14
  which I think is the Fridays with the program.
• 41:18
  Don't worry about the scale as much like
• 41:22
  and I think that kind of goes in with being nice to yourself like
• 41:25
  you know there was a time period where the
• 41:28
  scale never moved but my jeans fit looser so there was a win there and that
• 41:36
  went in with kind of you know I would want to say like oh why am I not losing
• 41:41
  but then I put on a pair of jeans that were looser and I'm like heck yeah I
• 41:44
  I am losing. It's just the scale is not moving.
• 41:47
  So I had to learn how to be nice to yourself.
• 41:50
  Instead of beating yourself up over the number all day long. Yeah.
• 41:55
  And I think that helped. So that would probably be my number one tip.
• 42:00
  You know, be nice to yourself. That's a good one.
• 42:04
  Okay. Anything else from either of y'all before we move into these questions?
• 42:09
  I don't have anything. I don't think. Okay. So guys, we are going to do a quick Q&A, like quick fire.
• 42:17
  Emily brought three questions and I brought three questions and we're just going to get started.
• 42:25
  So Emily, do you want me to go first? Sure. Okay.
• 42:30
  Your first question is, what was your first action step when you started with us?
• 42:38
  So when we set goals and action steps, what was the very first one that you were like,
• 42:42
  going to try to achieve I think getting my water in was my first one yeah I
• 42:47
  think so because I mean I drank water but not like I probably should have been
• 42:52
  so like getting my water in has,
• 42:57
  been a game changer for me for sure so I think that was mine with water okay
• 43:02
  go for it your first question for Stacey and myself okay it's my favorite question
• 43:09
  to ask people but if you could have five people to a dinner party,
• 43:14
  dead or alive, who would they be?
• 43:17
  But Jesus cannot be an answer because he knows everything already.
• 43:22
  So who would they be?
• 43:25
  I've got a few. Okay. So my first one is John Mark Comer.
• 43:33
  Y'all, I'm such on a John Mark Comer kick this year.
• 43:36
  He is, I mean, if you haven't heard of him, he's a pastor out of Portland and
• 43:40
  he's written several books and they're all like based around this idea of just
• 43:46
  rest and how, not all of them, but you know,
• 43:48
  that's like his anthem for me in my life anyway, right now is rest.
• 43:53
  And so I just feel like I need all the wisdom and all the reminders of this is why we rest.
• 44:01
  Jesus rested you know in the in the old testament you know they rested and you
• 44:06
  know literally God made the earth and on the seventh day he rested you know
• 44:10
  like I just constantly need that reminder and so I would love to just sit with
• 44:14
  him and like hear his wisdom.
• 44:16
  So another one is, so I thought about this one because you had mentioned, you know,
• 44:22
  some of yours and my grandfather on my mom's side is no longer with us,
• 44:28
  but I do feel like I got, I got a lot of knowledge from him,
• 44:33
  but his dad is who I would have at my dinner party because.
• 44:39
  So that side of the family, they were really into like homemade candy making,
• 44:45
  like really into cooking and food.
• 44:47
  And so it's just something that I love so much, right?
• 44:50
  Like I'm so into food and being in the kitchen.
• 44:53
  And so my grandfather's dad owned a candy shop in Ohio.
• 44:59
  And I would just love to like know the day-to-day operations,
• 45:04
  like know all the recipes.
• 45:06
  Like I have some of the recipes. You know, I have the caramels recipe and the
• 45:09
  peanut brittle recipe, but like, I would just love to, to hear all the things,
• 45:13
  you know, that I literally never knew,
• 45:16
  you know, because I got, I got what I got from my grandfather, but never from his dad.
• 45:22
  And then my third one is Erin French. And I've talked, I talked about her on
• 45:26
  another interview with another PFM member, but she is the owner of the Lost Kitchen in Maine.
• 45:33
  And I am just absolutely, like, I want to be her when I grow up.
• 45:38
  Like, she locally sources everything. And she creates just this beautiful experience out of meals.
• 45:45
  It's, like, just something so beautiful.
• 45:49
  Like, when you, when you, she has a show on Magnolia Network.
• 45:52
  And so, when you watch it, I'm just like, oh, I want to experience that, obviously.
• 45:56
  But I also would love to, like, be the creator of something so,
• 46:00
  like, heartfelt and amazing.
• 46:03
  And so I would love to have her at my dinner table just to like,
• 46:06
  I don't know, talk to me about all the food things, about all the like gathering,
• 46:11
  you know, tips and ideas.
• 46:13
  Stacey, what do you have? Gosh.
• 46:17
  Priscilla Shire. Oh, yeah. Because I'm obsessed with her. I wish I had her in my pocket every day.
• 46:25
  And I recently have been obsessed with the Candice Bure podcast who she was,
• 46:32
  I don't know, what, Full House, whatever she played.
• 46:35
  But she just seems like the girl next door. And she has had Priscilla on there
• 46:39
  for the past eight or so episodes.
• 46:42
  So the two of them.
• 46:44
  Dan Mullen because I would like to ask him why he left Mississippi State.
• 46:50
  That's a good one because I think we've been a whole different,
• 46:54
  situation than we are football wise I agree
• 46:57
  and then piggybacking on that Mike Leach because he was just taken too far and
• 47:02
  just from all I've heard about him he just was a wonderful guy so is that is
• 47:10
  that that's just four between us both we got seven so we do we good yeah yeah,
• 47:16
  okay emily your next question
• 47:19
  is what would
• 47:22
  you tell someone who is scared to death to try
• 47:25
  and fail at weight loss again oh gosh
• 47:30
  start small set a
• 47:34
  small goal and once you meet that
• 47:37
  goal then set another one yes like don't
• 47:40
  set so many goals that when you fail one
• 47:43
  you think you've failed all of them love it because it
• 47:47
  it helps me to set those action steps and then to really focus on one before
• 47:53
  put another one into place well yeah I would do that yeah start small for sure
• 48:01
  all right what's your next one for us,
• 48:06
  Okay, if you could choose your very last meal, appetizer, entree,
• 48:12
  and a dessert, what would it be?
• 48:16
  I know I would have my dad's boiled crawfish as part of that.
• 48:21
  I want your dad's boiled crawfish as my last meal. It is so good. Oh, it's so good.
• 48:28
  Okay, appetizer. So we love a steakhouse here and they have sautéed crab claws
• 48:37
  and they are like out of this world good.
• 48:43
  So that would definitely be my appetizer. I mean, other than like if it was
• 48:49
  my last meal and I had another option, I would be like, you know,
• 48:52
  like five different dips because I do.
• 48:54
  I love to just like snack. I love to have dip, dip, dip, you know, little grabby things.
• 48:59
  But if I had to pick one, it would be the crab calls. And then...
• 49:03
  Entree.
• 49:06
  This is probably stupid. But like, yeah, I love a steak and everything.
• 49:12
  But I think pizza y'all if that if it was my last dinner, I think like I just,
• 49:17
  I would never get tired of pizza.
• 49:20
  And so I mean, we're recording this on a Friday.
• 49:24
  And like, I'm pretty sure my family is gonna we're gonna have pizza tonight
• 49:27
  just because mom wants it even though I have food in the fridge,
• 49:30
  I need to cook, you know, and then dessert.
• 49:35
  Okay. I am a Oreo fanatic.
• 49:40
  And so y'all know that it's like a, it's like a dirt cake, but it's,
• 49:46
  it's not, it's not like the dirt and worms with the pudding.
• 49:48
  It's got pudding in it, but it's like more, I don't know what it's called.
• 49:51
  It's more like an icing. Yeah.
• 49:54
  Cool whip. It's like lighter.
• 49:57
  Yo, I have made that before. Oh, that's so good. It is like,
• 50:01
  it's cream cheese and Cool Whip and, oh my God.
• 50:05
  And Oreos is just like, I could eat that, you know, a lot of things I would
• 50:10
  be like, you know, a lot of desserts, if somebody gave it to me and was like,
• 50:13
  here, eat the whole thing, I would probably quit at some point because I, I would be nauseated.
• 50:17
  But like this Oreo dessert, I would eat the whole thing and lick the bowl,
• 50:21
  like no problem, you know, so that would be my dessert. What about you, Stacey?
• 50:26
  If I could take away my shellfish allergy, I guess I can't. But it's my live meal. Sorry.
• 50:34
  I mean, you might as well. You'll just go on out. We'll take you out with the
• 50:38
  allergy. You're done. It's a good way to go.
• 50:42
  Crab cakes, I would because I so miss a good crab cake.
• 50:47
  My meal, I think it would have to be a steak. So, y'all, we were in Nebraska
• 50:52
  this past weekend for a show choir competition for my youngest,
• 50:57
  and it's just a different—the steak is so much different out there because it's just fresh.
• 51:03
  I mean, I was like, well, it's the best thing ever.
• 51:05
  And for my dessert—so, there used to be a restaurant in Jackson called the Parker
• 51:10
  House, and they made— Well, the rolls are good, but they made this bananas foster
• 51:16
  bread pudding that was to die for.
• 51:19
  Like I had some left over a long time ago.
• 51:24
  And I was like, I told my husband, I was like, take this last bite.
• 51:27
  He was like, I don't want this. And he took one bite and was in such awe that
• 51:31
  he dropped it on the floor.
• 51:33
  Oh my gosh. But he got a fork and he was eating. Oh my gosh.
• 51:38
  It's that good. It is that good.
• 51:41
  Oh my gosh, that's hilarious.
• 51:44
  You can see Ben doing that. Yeah. Okay, Emily, your last question is,
• 51:51
  what is your morning routine?
• 51:53
  I don't really have one. You do have one. How does your mornings go? I mean, I wake up.
• 52:02
  This is so bad. I scroll my phone until like the last possible minute.
• 52:09
  That's terrible. But, you know, I'll wash my face or take a shower.
• 52:15
  You know, all the necessities that you got to do in the morning.
• 52:20
  And then for breakfast, I usually, if I cook at home, it'll be like a couple eggs with some toast.
• 52:31
  Or I swing through the Chick-fil-A line and I get the hash brown scrambled bowl
• 52:37
  but with the grilled chicken and no hash browns because I don't like their hash browns. Okay.
• 52:42
  And some fruit or their yogurt parfait.
• 52:46
  And then I'll get their egg white grill. Do you have stock in Chick-fil-A?
• 52:52
  I have a lot of points.
• 52:54
  I mean, girl, you getting all the free meals. Yeah. Yeah.
• 52:59
  And then if I don't do either of those I
• 53:01
  keep oatmeal at the office with some peanut butter so
• 53:05
  I'll do like the maple brown sugar oatmeal with some peanut
• 53:08
  butter and a banana if I have one or an apple but that's pretty much my morning
• 53:14
  okay kind of boring but I mean I don't have kids to worry about getting them
• 53:20
  to school and dressing whatever so yeah it's just me so I can scroll that phone
• 53:24
  until the last possible second before I have to get up.
• 53:27
  Yeah, I love it. So I want to go back to the king cake.
• 53:30
  I'm going to ask you, what is your favorite king cake? Yeah,
• 53:34
  where'd you get that one from?
• 53:36
  I got them from a grocery store in central Louisiana called Oak Point.
• 53:43
  They just bought another grocery store in Baton Rouge.
• 53:47
  I'm trying to think what my favorite is. I
• 53:50
  bought three of those i had a strawberry cream
• 53:53
  cheese a blueberry cream cheese and a bulvarian cream
• 53:56
  and they were all to die for the strawberry
• 53:59
  cream cheese tasted like a much better strawberry
• 54:02
  pop tart oh it was so good but probably a bulvarian cream is my favorite i don't
• 54:10
  know if i've ever had a bulvarian cream oh you haven't lived yet they are so
• 54:15
  good so good but i also love a fresh,
• 54:22
  just traditional cinnamon king cake from Rouse's. Just,
• 54:28
  I mean, those are always good. I think, you know, some people will stick their
• 54:32
  nose up at a Rouse's King Cake.
• 54:34
  But when they're fresh, those are the King Cakes that you're going to bring
• 54:38
  to the Mardi Gras parade because they can sit out and not go bad because of
• 54:44
  the icing. They don't have like a cream cheese icing.
• 54:47
  It's just like the glaze with the sprinkles.
• 54:51
  I'm trying to think of who I was talking to. another PFM plus client,
• 54:56
  her husband went to New Orleans this week and she said he was like looking up
• 55:01
  all the places to like get a good king cake.
• 55:03
  And he was like, no, I'm right here across the street from this grocery store. I'm going to get it here.
• 55:08
  And he brought it home and it was like so good. And I bet it was Rouse's because
• 55:12
  I mean, that's in New Orleans, that's all you're going to get really, you know?
• 55:16
  Yeah, it probably was. And everyone in New Orleans says that,
• 55:19
  you know this bakery has the best or this
• 55:22
  one has the best this kind of depends on what you like but
• 55:26
  i mean just a traditional rouse's plain
• 55:29
  king cake i always get the plain like with the cinnamon sugar that's the one
• 55:32
  i go for yeah yep we've tried that we've tried many because jess is in new orleans
• 55:38
  a lot but our favorite is probably is it don flong or whatever i think don oh
• 55:45
  yes But there's one other one. I know which one you're talking about.
• 55:47
  I cannot think of it right now. But it's a little bit outside of New Orleans, and we like it too.
• 55:53
  There's a Randazza. There's several Randazza. I don't love Randazza.
• 55:57
  I don't either. I don't either.
• 56:01
  They're not my favorite. I don't either. I would get a Rouse's before I get
• 56:05
  a Randazza. That's good to know.
• 56:07
  I'll send Jess to Rouse's next time he's down there.
• 56:10
  I'm trying to think. So I have a cousin that lives in Central.
• 56:13
  And I think that Rouse's is where she loves her.
• 56:16
  So I just text her to ask her. Let us know.
• 56:20
  Okay. Your last one for us.
• 56:23
  Okay. What made you choose to go into nutrition and be dietitian?
• 56:32
  I don't know if you mentioned this on a podcast in the past,
• 56:36
  but I've always been curious of what made you choose that.
• 56:40
  So I knew I've known since I was young.
• 56:43
  Right. That I wanted to be I wanted to help people like that's what when people
• 56:46
  would ask me what I want to do, I'd say I want to help people.
• 56:48
  I had no idea how I wanted to help them.
• 56:51
  And so like then in college, I'm like, OK, well, the common sense thing says
• 56:55
  to just be a nurse if that's what you want to do.
• 56:59
  Which was like dumb looking back because like blood makes me really squeamish.
• 57:03
  Like I'm just really not a like needles, blood kind of gal. But anyway, so I was pre-nursing.
• 57:11
  And to be pre-nursing, you have to take a nutrition course. It was just like a basics to nutrition.
• 57:16
  And I loved nutrition.
• 57:20
  Like I loved the class so much. All my, I had friends in that class and all
• 57:24
  of them were like, oh, let's skip nutrition. Like they all hated it. and I loved it.
• 57:31
  And so I kept, I went on and on telling my mom, like, I love nutrition.
• 57:34
  I had no idea dietetics was a thing. Like, I didn't know that was even a field.
• 57:38
  You know, I just thought this was the class I was going to take and I liked it.
• 57:42
  So I was telling my mom about it. And she was like, you know,
• 57:44
  my mom was really like concerned about what I was going to be when I grew up. We, I had taken a test.
• 57:49
  I had, I mean, I had done all this stuff trying to figure out what I was going
• 57:52
  to be. And so I was like, mom, I just really love nutrition.
• 57:54
  And she's like, well, let's go talk to your counselor.
• 57:57
  And so we did. And she was like, yeah, you can be a dietetics major,
• 58:01
  go be a dietitian, you know, all the things.
• 58:04
  So that's it. But I didn't, even back then, like I really didn't see myself
• 58:09
  where what I'm doing today.
• 58:11
  You know, I just kind of, I didn't know what I was going to do.
• 58:13
  I just knew I like nutrition. So that's it. What about you, Stacey?
• 58:17
  I don't know if I know this story.
• 58:19
  So I started out in interior design and about halfway through my freshman year.
• 58:26
  Well, I guess midterms, fall semester. I was like, this is not for me.
• 58:31
  Like I knew it was going to be hard. And I was like, I know.
• 58:36
  So I was talking to a girl across the hall and I was like, so what are you majoring
• 58:39
  in? She said dietetics. And I was like, oh, well, that sounds fun.
• 58:47
  Stasing. I can't.
• 58:50
  I mean, wouldn't you expect an answer like that from me? Yeah,
• 58:55
  but did I expect, I mean, because yeah, sure.
• 58:58
  Nutrition's a fun major. Like all the people that are like, I got my undergrad
• 59:01
  nutrition. I'm like, good for you. But did you go on for your internship?
• 59:05
  Because baby, that's a whole different story. So you must have decided you loved it to continue on.
• 59:11
  You know, I can't remember in the girl that was across the hall from me.
• 59:14
  I remember she did not come back after Christmas.
• 59:18
  So she got me in this major and i don't even i mean i can't even tell you what
• 59:22
  her name is you know it's hilarious 30 years later but yeah i did but i had
• 59:27
  no idea what i was getting myself into because it is it's freaking hard y'all
• 59:32
  i mean if i had to go back and take that rd test,
• 59:36
  baby we just gonna be without rds around here because i don't think i could
• 59:40
  do it Yeah, but I did all the all the science.
• 59:44
  Oh, I did nursing homes and long term care for a good bit of my early years.
• 59:51
  But this has been my favorite path right now.
• 59:55
  So you better plan to retire here. What do you mean right now?
• 1:00:02
  You better not leave us. Well, if she does, she's going to retire and that's
• 1:00:07
  going to be many years from now. Okay. Yeah.
• 1:00:10
  Yeah. All right. I'm not going anywhere.
• 1:00:14
  Well, this has been fun, y'all. I'm so glad we got to do it.
• 1:00:17
  Emily, thank you so much for coming on.
• 1:00:20
  And everybody else, as always, y'all remember to say grace.
• 1:00:25
  Thank you for listening to today's episode of Say Grace Podcast.
• 1:00:27
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• 1:00:30
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• 1:00:34
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• 1:00:40
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• 1:00:44
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