Latest / In Moderation / Meal Prep Mastery: Zach Coen's Guide to Easy, Healthy, and Affordable Meals

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Meal Prep Mastery: Zach Coen's Guide to Easy, Healthy, and Affordable Meals · In Moderation

• 0:18
  Speaker 1: Welcome back to episode five, and this is a really exciting episode because we have our very first Guest on the podcast.
• 0:28
  Speaker 2: That's right, rob, we got we have today for your Exciting entertainment pleasure.
• 0:35
  Speaker 2: We have a Zach Cohen.
• 0:38
  Speaker 2: Zach, how you doing today?
• 0:40
  Speaker 3: I'm doing well.
• 0:40
  Speaker 3: How are you guys?
• 0:42
  Speaker 2: We are doing fantastic and we're even more excited.
• 0:45
  Speaker 3: Yeah, yeah, I'm happy to be here excited.
• 0:50
  Speaker 2: All right.
• 0:50
  Speaker 2: Well, I mean, it's kind of tough to know where to start, guys, but I think we should maybe start off with what Zach is probably known best for and what everybody wants to know about.
• 1:00
  Speaker 2: So, zach, what do you think of what I think we should start with?
• 1:04
  Speaker 2: What do you say?
• 1:05
  Speaker 2: 17th century French architecture, zach?
• 1:09
  Speaker 2: What would you say is your favorite piece from I don't know 1650?
• 1:13
  Speaker 2: Somewhere around there?
• 1:14
  Speaker 2: You know, you can kind of take it where you like that's actually right up my alley.
• 1:17
  Speaker 3: That's actually when meal prep was first invented.
• 1:22
  Speaker 2: You're learning new things the.
• 1:24
  Speaker 1: I'm asking the hard questions here.
• 1:26
  Speaker 1: I.
• 1:27
  Speaker 2: Would have said the Eiffel Tower, because I don't know anything about it.
• 1:32
  Speaker 1: I'm just surprised he didn't ask you Crunchy or smooth peanut butter correct?
• 1:37
  Speaker 2: That's no, that was your question, rob.
• 1:39
  Speaker 1: I have questions for everyone.
• 1:42
  Speaker 2: Okay, everyone has a different.
• 1:43
  Speaker 2: I feel like that's.
• 1:44
  Speaker 3: That's a very sensitive topic that goes right along with politics and religion.
• 1:48
  Speaker 2: You know we lost a bunch of followers after I asked that which was a, which was like poor decision.
• 1:54
  Speaker 1: But you know, here we are, but hey, we got so.
• 2:00
  Speaker 2: Crunchy over here.
• 2:01
  Speaker 2: I mean, yeah, crunchy, I'm going crunchy Anyhoo, I guess.
• 2:07
  Speaker 2: Well, maybe we should actually talk about what people probably want to know.
• 2:11
  Speaker 2: If you didn't know, zach is probably most well you would say most well known for them.
• 2:15
  Speaker 2: Your meal prep videos, right, zach?
• 2:18
  Speaker 3: Yeah, yeah, for sure.
• 2:20
  Speaker 2: So I think you know starting off, starting off somewhere.
• 2:23
  Speaker 2: I think it's a good place to start is, zach, how do you get started?
• 2:28
  Speaker 2: When you have a meal prep idea, when you want to do a meal prep video, where do you start?
• 2:32
  Speaker 2: Do you start with like, okay, we're gonna start, I'm gonna need some protein, I'm gonna need it low calorie.
• 2:36
  Speaker 2: Do you start with a specific ingredient?
• 2:37
  Speaker 2: I'm just kind of curious about your process.
• 2:41
  Speaker 3: I mean, I've been doing it for a while now, so I I do a variety of meal preps.
• 2:45
  Speaker 3: You know different protein sources, you know different starch sources, different veggies, so, but there's always three criteria that I always try to hit with every single one of my recipes High protein, low calorie and affordable.
• 3:00
  Speaker 3: If you watch any of my videos, oh yeah, I've probably heard a million times.
• 3:03
  Speaker 3: So those are the three criteria I try to touch on.
• 3:07
  Speaker 3: It's not that my meals are specifically meant for weight loss, but they, you know they can help.
• 3:15
  Speaker 3: You know.
• 3:16
  Speaker 3: But even if you're trying to build muscle, you know the high protein is gonna help with that.
• 3:21
  Speaker 3: But the big thing I'm really passionate about is the affordable.
• 3:25
  Speaker 1: Right, I love that.
• 3:26
  Speaker 1: It's affordable.
• 3:28
  Speaker 3: Yeah, you know there's this misconception that eating healthy, you know, it's only for the rich and privileged and I just I don't believe in terms healthy and unhealthy foods.
• 3:38
  Speaker 3: So I tried to, you know, kind of break that stigma.
• 3:42
  Speaker 2: And I'm sure that's probably someone's hearing that for the first time.
• 3:44
  Speaker 2: So I think we all say that a lot.
• 3:46
  Speaker 2: But just to kind of break it down a little bit, you know, when people hear that they say, oh, so you're saying that an apple is just as healthy as a bag of Doritos.
• 3:54
  Speaker 2: What we're saying is, yeah, that no individual food is unhealthy or unhealthy, meaning as long as your diet is made up of mostly Nutritious foods, you can eat any food in moderation.
• 4:08
  Speaker 2: All foods can fit into a healthy diet.
• 4:10
  Speaker 2: And because you know, if you're eating in moderation, if you're having that cake, cookies, whatever it is in moderation, therefore it is not unhealthy to have that in moderation.
• 4:20
  Speaker 2: Therefore it is not unhealthy.
• 4:22
  Speaker 1: So there's no good or bad foods, healthy, unhealthy yeah one of my favorite examples is Often people say well, this has X amount of sodium and of course we need sodium to live, so you do need some sodium, but the amount of sodium that's healthy for any given person is relative to their dietary needs.
• 4:40
  Speaker 1: I have a lot of followers that have postural orthostatic tachycardia and they require a lot of sodium in their diet.
• 4:49
  Speaker 2: Yeah, so for them, having more sodium would be healthy.
• 4:52
  Speaker 2: For someone who has heart disease, having less sodium would be healthy, so healthy.
• 4:56
  Speaker 2: Yeah it's about your individual goals, which I know it kind of makes it tough on social media because we kind of just lump everyone into this main Everyone needs to lose weight, everyone needs low sodium, everyone needs it's like no, it's, it's more individualized, but you know.
• 5:08
  Speaker 2: That's why it's important that you just say hey, I'm trying to make something affordable, I'm trying to make it relatively balanced and I'm trying to make sure has, you know, protein and fiber and all that good stuff.
• 5:18
  Speaker 3: Yeah, healthy is.
• 5:19
  Speaker 3: It's a very subjective term and you know, like you said, what's healthy for one person might be very unhealthy for another.
• 5:26
  Speaker 3: Yeah, and I always use the.
• 5:29
  Speaker 3: You know the the scenario that if I were to eat one slice of pizza, I'm not instantly unhealthy or sick in any way, just like if I ate one salad, I wouldn't instantly become healthy, you know.
• 5:44
  Speaker 3: So it's all about overall dietary patterns right.
• 5:47
  Speaker 2: As long as that pizza doesn't have pineapple on it, then you are healthy.
• 5:50
  Speaker 3: But agree, now that I agree with.
• 5:54
  Speaker 1: Consensus here.
• 5:55
  Speaker 1: It's official no pineapple on pizza.
• 5:59
  Speaker 2: You'll be unhealthy because you will feel terrible and your taste buds will be angry at you.
• 6:03
  Speaker 2: So it is unhealthy.
• 6:04
  Speaker 2: So Zach was talking about how, when he starts, he always starts off with protein, protein and fiber.
• 6:11
  Speaker 2: These things are very important because a lot of the times, in many meals that are Very delicious, they are made up of two things, that is, simple carbs and fats.
• 6:19
  Speaker 2: If you think of anything like ice cream, cookies, cakes, all of those things chips it's all simple carbs and fats and that's just makes it very easy to over consume.
• 6:29
  Speaker 2: People.
• 6:29
  Speaker 2: We always say this is a bad food.
• 6:31
  Speaker 2: It's bad in that it's very easy to eat a whole Tin of Pringles.
• 6:36
  Speaker 2: What is that?
• 6:37
  Speaker 2: What is it called?
• 6:37
  Speaker 2: The roll of twinkle?
• 6:38
  Speaker 2: Whatever it's, whatever Pringles are, you know that the, whatever it is, the tube, the tube of Pringles.
• 6:43
  Speaker 2: You, I could easily eat the whole thing.
• 6:45
  Speaker 1: So you can't stop.
• 6:48
  Speaker 2: Yeah, you know, it's like they just shove it right in your face right away.
• 6:50
  Speaker 2: They're like, yeah, you try, you're gonna Fail.
• 6:53
  Speaker 3: Yeah, the potato launcher.
• 6:54
  Speaker 3: Yeah, yeah, that's why I put it in the tube, so you can just Tip it up and angle it directly into your mouth, that's why, it is in the tube.
• 7:03
  Speaker 2: So you know, that's why I, you know, protein and fiber, these things are important.
• 7:06
  Speaker 2: So that's a good place to start, um, but then after that, you know, zach, do you have another place that you go to, just trying to make it just more balanced, that you just have like a Protein, a carb, a veggie, something like that, like what's your next?
• 7:20
  Speaker 3: Yeah, I mean, I think it really all depends on.
• 7:22
  Speaker 3: I mean, everything depends on your goals, obviously, but it also depends on your process.
• 7:29
  Speaker 3: You know, if you are somebody that meticulously tracks, you would probably be more focused on a good balance of fat, carbs and protein Versus somebody who uses the plate method.
• 7:43
  Speaker 3: You know they can look down at their plate and say, okay, I can identify my protein source, my veggies, my fat.
• 7:48
  Speaker 3: So it just depends on how meticulous and detailed you are in your process.
• 7:54
  Speaker 3: But, um, yeah, I mean if, depending on if you want to keep it simple a lean protein source, some sort of vegetable I know they say eat the rainbow, but there's a lot of.
• 8:08
  Speaker 3: You know dole drab great vegetables as well.
• 8:12
  Speaker 1: I was.
• 8:12
  Speaker 1: There's a problem with that statement?
• 8:13
  Speaker 1: Yeah.
• 8:14
  Speaker 1: I'm not a big fan of that statement that their food is like a brown color, even after cooking, that, the oranges that comes up brown and stuff.
• 8:22
  Speaker 3: Yeah, they always have a problem with that.
• 8:24
  Speaker 3: Yeah, yeah.
• 8:25
  Speaker 3: But, um, yeah, adding, adding some sort of vegetable to every meal, and I get a lot of flak in in my comments, because what I tried to do with my specific meal preps Because I'm going after a specific audience is I want to make non-diet food, so I make no food court bourbon chicken.
• 8:52
  Speaker 2: Cat videos, cislin, whatever, so they're not gonna be loaded with a bunch of veggies.
• 8:59
  Speaker 3: So what I do is you can go that route.
• 9:04
  Speaker 3: You don't have to make everything, every meal, loaded with a bunch of vegetables.
• 9:08
  Speaker 3: I typically recommend, especially if you just don't like the taste of vegetables, I recommend finding a vegetable that you do enjoy.
• 9:16
  Speaker 3: Find a way to prepare it that you enjoy in the air fryer.
• 9:19
  Speaker 3: Put some butter, some Parmesan cheese, something like that.
• 9:22
  Speaker 3: Add it on the side.
• 9:23
  Speaker 3: That way you still have your traditional bourbon chicken meal, for example.
• 9:28
  Speaker 3: You know, nobody wants to add a bunch of veggies to their bourbon chicken because then it just probably isn't going to taste like bourbon chicken anymore.
• 9:35
  Speaker 1: So you tell me, not everybody likes broccoli.
• 9:38
  Speaker 3: Yeah, I mean, I love broccoli, but no, not everybody likes broccoli and rice till you die.
• 9:43
  Speaker 2: I mean, that's, I think, just the classic bodybuilder, and I love that so much because, like again, you know, we get this idea like everything has to have these three things and not every meal.
• 9:52
  Speaker 2: I say it's about your toe, the totality of your diet, and we all, I think, can find some sort of vegetable you like.
• 9:58
  Speaker 2: And I see so many people like, even if I do a recipe video, they're like oh, I was going to do this video until I saw it had X in it and now I can't do it.
• 10:06
  Speaker 2: It's like hey, hey, hey, I'm going to blow your mind.
• 10:09
  Speaker 2: I'm going to just blow your socks off right now.
• 10:11
  Speaker 2: You don't have to add that, you could omit it completely.
• 10:16
  Speaker 2: You could add something else.
• 10:17
  Speaker 2: Well, what else?
• 10:18
  Speaker 2: What should I add?
• 10:19
  Speaker 2: What do you like?
• 10:20
  Speaker 2: I really like mushroom.
• 10:21
  Speaker 2: Hey, you can add mushroom.
• 10:23
  Speaker 2: There you go, like it's really it does people try, and I don't know, just make it more complicated than it needs to be, I guess?
• 10:30
  Speaker 3: Yeah, I think.
• 10:30
  Speaker 3: I mean we live in a society where everything is demonized.
• 10:34
  Speaker 3: You know so a lot, of, a lot of our followers.
• 10:38
  Speaker 3: They just don't know what to believe anymore.
• 10:41
  Speaker 3: So I mean just thinking can I add spinach to this meal?
• 10:46
  Speaker 3: I don't know, because I heard spinach is bad for you.
• 10:49
  Speaker 3: Now you know.
• 10:50
  Speaker 3: So they just want somebody reputable, somebody that they trust, to tell them hey, it's OK to add spinach to your meal, it's not going to kill you.
• 10:57
  Speaker 2: Oh my God, yeah, it's got oxalates, Unfortunately yeah actually yeah, I it's just nutrient killers.
• 11:03
  Speaker 2: My good, like I get so many comments like is this fine, Is this fine, Is that fine?
• 11:07
  Speaker 2: Like it's all, it's all fine.
• 11:08
  Speaker 2: Like how many comments have you gotten?
• 11:10
  Speaker 2: It's like can you give us a list of things and we actually shouldn't eat?
• 11:13
  Speaker 2: And it's like yeah, I mean it's, it's almost like Nobody.
• 11:20
  Speaker 3: nobody believes when a evidence based health professional tells you you can eat whatever you want in moderation.
• 11:28
  Speaker 3: That's just.
• 11:30
  Speaker 3: It's almost unbelievable to hear nowadays.
• 11:33
  Speaker 2: Yeah, and yeah, the list is very small.
• 11:35
  Speaker 2: I'm going to tell you right now the foods, the foods that you're allergic to.
• 11:39
  Speaker 2: You probably shouldn't eat those.
• 11:40
  Speaker 2: If you're allergic to peanuts, I would recommend you don't eat those If the food has a bunch of mold on it.
• 11:44
  Speaker 2: I know, listen, I hate throwing food out to.
• 11:46
  Speaker 2: I hate throwing food.
• 11:47
  Speaker 2: I sits in the back of my fridge and like, damn it, I left this out back there long, too long.
• 11:51
  Speaker 2: And foods you don't like, because if you don't like those things, you're not going to stick to your diet after that.
• 11:57
  Speaker 1: Like pineapple on pizza.
• 11:59
  Speaker 2: And, yes, and banana Laffy Taffy, but that's.
• 12:01
  Speaker 2: You know this thing you don't know there, listen, you got to be able to just enjoy your diet and have everything in moderation.
• 12:08
  Speaker 2: I know that's tough, yeah, but it takes time.
• 12:11
  Speaker 1: Yeah, today I got a comment along that line, somebody asking me to do a video on foods that are bad for you, and I told them a video about foods that are bad for you is actually going to look like a video that just tells you to eat a variety of foods and not eat something in excess.
• 12:35
  Speaker 2: Basically because what's bad for you is if you eat the same thing over and over and over.
• 12:40
  Speaker 2: I've seen some like videos that are great.
• 12:42
  Speaker 2: They're like okay, what if you only ate chicken, broccoli and rice?
• 12:44
  Speaker 2: Well, you'd be deficient in this, this, this and that, and that you wouldn't get enough of this, and it's just like that would be bad for you Like any people, like I don't but those things are good, it's, you know, and that's why, and that's why people say eat the rainbows, because they're trying to encourage you to eat different things.
• 12:59
  Speaker 2: But, obviously there's nuance to that and there's issues.
• 13:02
  Speaker 2: Basically, just try and have a varied diet because it'll it'll make up for any deficiencies in any other.
• 13:09
  Speaker 2: You know.
• 13:10
  Speaker 3: Yeah, when it comes to overall, just dietary patterns, the three key points I always try to stress are balance, moderation and variety.
• 13:18
  Speaker 3: If you build your overall lifelong diet off of those three points, you won't have any issues.
• 13:27
  Speaker 3: It's just you won't.
• 13:30
  Speaker 2: And I know I've ranted about this before, like I've ranted about basically everything in life, but we live in the 21st century.
• 13:37
  Speaker 2: It is amazing the technology we have.
• 13:40
  Speaker 2: I just people like I don't know where to start and I'm like, okay, what do you like?
• 13:45
  Speaker 2: And they're like, I don't know, I like asparagus.
• 13:47
  Speaker 2: I'm like, okay, I'm gonna again blow your mind.
• 13:49
  Speaker 2: You go online and you look up recipes with asparagus or recipes with whatever meal prep, with this high protein meal, with X, it doesn't matter, and it will spit out 8,742 different recipes that you can choose from and you go to the store and you try it and if you don't like it, you don't like it, that's totally fine.
• 14:08
  Speaker 2: That's life is just trying things.
• 14:10
  Speaker 2: When I want something, I go to Pinterest and I just like, hey what a meal prep with this Exactly and it'll just, and now you have to watch 10,000 ads, but still you will eventually get to the recipe at the bottom there and it'll show you how to you know how to make it.
• 14:25
  Speaker 2: Try it If you like it the cooks.
• 14:27
  Speaker 3: They share their entire life story before they get to the recipe.
• 14:30
  Speaker 1: So yeah, and you could go to.
• 14:33
  Speaker 1: You can go to chat GPT.
• 14:35
  Speaker 1: Yeah, the ingredients that you like or that you have in the house or anything like that, and it'll spit you out recipes.
• 14:42
  Speaker 3: Yeah, a lot of people in my Facebook group have been sharing recipes that they've been trying, posting pictures and they say I put these ingredients into chat GPT and this is.
• 14:51
  Speaker 3: This is the end result.
• 14:53
  Speaker 2: That's a may.
• 14:54
  Speaker 2: I love that.
• 14:55
  Speaker 2: Yeah, I think I have a new video series.
• 14:57
  Speaker 2: I think I have a new video, so I'm just going to put things into chat GPT and see what happens, so chat GPT, I've got bubblegum bananas and.
• 15:07
  Speaker 1: Mountain Dew.
• 15:08
  Speaker 1: What can you make me?
• 15:11
  Speaker 3: I think I saw Steph DeGrasseau.
• 15:13
  Speaker 3: She actually did a video kind of bumping up a chat GPT recommendation versus a dietitian's recommendation I believe she was using the same ingredients in it.
• 15:24
  Speaker 3: She kind of pointed out how you know this AI is really cool but it still doesn't account for a lot of things that actual human application can account for.
• 15:35
  Speaker 2: It's pretty interesting.
• 15:36
  Speaker 2: Yeah, yeah, if you just put pineapple and pizza, it says nothing.
• 15:39
  Speaker 2: We can't do anything with that.
• 15:41
  Speaker 2: There is no usable food.
• 15:44
  Speaker 1: But you know, what I'd like to go back to for a second is the affordability, because we have a lot of influencers now that are suggesting people make swaps for more expensive items.
• 15:58
  Speaker 3: Yeah.
• 15:59
  Speaker 1: And especially these days with the like, a lot of people have food insecurity, have money issues.
• 16:07
  Speaker 1: It's so important to stress that food can be affordable.
• 16:12
  Speaker 3: Yeah, I mean food insecurity.
• 16:14
  Speaker 3: It's a big deal, not just in the US but around the world, obviously, and I think social media has kind of painted this picture of these elaborate, not just food but just lifestyles in general, of you know, these unattainable lifestyles that some people might look up to and they just don't realize that it's not only mostly BS, but these are, you know, it's the highlight reels of people's lives.
• 16:44
  Speaker 3: And when it comes to food, like a lot of these creators that push these more expensive products, they're doing it with a fear based mindset.
• 16:54
  Speaker 3: They kind of dismiss the cheaper options due to, you know, misinformation, conspiracy theories, lack of knowledge, you know what have you Scary chemical names?
• 17:05
  Speaker 2: Yeah, exactly, I think, honestly, one of the main reasons they do that is because, as we know a lot of them some people have invested into companies that are, you know, the competition for the foods that they're promoting.
• 17:19
  Speaker 1: Not naming your names.
• 17:20
  Speaker 1: Not naming any names.
• 17:22
  Speaker 1: Not naming any single possible name.
• 17:25
  Speaker 2: But you know, like these it's the market's very saturated, right Like there's food for like everything.
• 17:32
  Speaker 2: So if you're coming into it and you're trying to make something similar to what is already there, you know, like you know, fruit gummies or whatever they are it's going to be tough to get into that space.
• 17:41
  Speaker 2: So really it seems like the only way to do that is to demonize them and make a product that is quote, unquote better, with bursting class ingredients, and sell that for a higher price and scare people into thinking that is better.
• 17:56
  Speaker 2: So I honestly think that's one of the you know, the main reasons that they do it.
• 18:01
  Speaker 3: Yeah, and I mean, I think, a lot of these content creators.
• 18:03
  Speaker 3: They maybe don't even have anything for or against the products they're pushing or demonizing, but if you go to their profile page, they're typically selling a guide of safe foods that you can buy from them, and you know who knows where they get these options from.
• 18:22
  Speaker 3: If they actually do have some sort of hidden agenda behind pushing a specific product or it's just a way to create a problem with their followers and make you believe that, oh man, I really need this person's advice.
• 18:35
  Speaker 3: I need to invest in this product so I can find out what's safe and what's unsafe for me to be eating.
• 18:42
  Speaker 2: I think Hank Green recently said on the video the easiest way to make money on the internet is to make you scared.
• 18:47
  Speaker 2: I just have to reiterate that because it is so true if the people are scared they're just more willing.
• 18:53
  Speaker 2: You know strong emotions of any nature, but you know being scared will absolutely work.
• 18:58
  Speaker 2: So I mean, so I think you know we've kind of hit that pretty good.
• 19:01
  Speaker 2: But so for you, for the affordability kind of like, where would you say you kind of start to try and make it more affordable?
• 19:07
  Speaker 2: I see you do a lot of things like pastas and stuff like that.
• 19:09
  Speaker 2: They're a little bit cheaper Is there, you know, is it like rice?
• 19:12
  Speaker 2: Do you kind of start with?
• 19:12
  Speaker 2: You know just like kind of where do you start to try and make it a little bit more affordable for people?
• 19:18
  Speaker 3: Well, first of all, I shop at usually the cheapest grocery stores.
• 19:23
  Speaker 3: I almost exclusively do my grocery shopping at Walmart or, like you know, like wholesale markets, costco, sam's, and then I try to stick to typically the the brands that the grocery stores themselves like local brands.
• 19:44
  Speaker 3: Like you know, target has, I think Marketside Walmart has.
• 19:50
  Speaker 3: What is it like?
• 19:52
  Speaker 2: great choice or great value?
• 19:55
  Speaker 2: Yeah.
• 19:57
  Speaker 3: And then Sam's Club has Sam's Choice Costco has simple truth.
• 20:02
  Speaker 2: I believe.
• 20:03
  Speaker 3: Yeah, and all these all these, a lot of times has really good deals on their produce.
• 20:07
  Speaker 3: They always have deals on their cheese is phenomenal.
• 20:11
  Speaker 2: Everything about all the I listen all you're listening.
• 20:13
  Speaker 2: We'll all take sponsorships.
• 20:14
  Speaker 2: We'll all talk about.
• 20:17
  Speaker 1: But yeah, do not feel bad about buying the cheaper brands.
• 20:21
  Speaker 1: We all do, absolutely not.
• 20:23
  Speaker 3: Yeah, and then I almost never buy anything organic just because, again, big marketing push.
• 20:31
  Speaker 3: There's nothing inherently better or worse about organic versus organic.
• 20:35
  Speaker 2: The organic produce has organic pesticides.
• 20:38
  Speaker 2: We all have organic pesticides are way better, I've been told by clean, easy eating Gazette.
• 20:45
  Speaker 2: Ok.
• 20:46
  Speaker 3: Yeah, exactly, but there are other things you can do to kind of save.
• 20:54
  Speaker 3: There's a lot of great apps out nowadays that you can actually like scan your receipt and get money back.
• 21:00
  Speaker 3: One that I use is I bought a, you just scan your receipt, you can actually go through and add things to.
• 21:06
  Speaker 3: It's like a modern day couponing.
• 21:07
  Speaker 3: My grandma was really big in in couponing and she used to save tons.
• 21:13
  Speaker 1: Yeah, anybody.
• 21:14
  Speaker 1: In Canada there's a Nielsen scanning.
• 21:19
  Speaker 2: Nielsen scanning.
• 21:20
  Speaker 1: Nielsen.
• 21:22
  Speaker 2: It's a.
• 21:23
  Speaker 1: Nielsen scanning.
• 21:24
  Speaker 2: Nielsen scanning.
• 21:26
  Speaker 1: Nielsen.
• 21:27
  Speaker 1: Nielsen has a scanning app that you can do the roughly the same thing.
• 21:31
  Speaker 1: You scan your foods in and you gain points, and then you can redeem those points for gift cards or air miles or stuff like that, and I know most like.
• 21:40
  Speaker 2: Grocery stores are a lot of the big ones, at least now you're Kroger and whatnot.
• 21:44
  Speaker 2: They will have like coupons in an app.
• 21:47
  Speaker 2: Basically, you go and it's like weekly deals.
• 21:49
  Speaker 2: They'll usually put them at the front and just like two for three or whatever, that sort of stuff.
• 21:53
  Speaker 2: Great way to save money.
• 21:56
  Speaker 2: Yeah, I mean you really like it's amazing to me when I would say like, oh, you can buy store brands.
• 22:01
  Speaker 2: People like I can what?
• 22:03
  Speaker 2: I was always told that I'm like what it's like, made in the same factory, like it's like they literally just put them in different boxes.
• 22:11
  Speaker 3: Yeah, and I mean obviously it comes down to your dietary preference, your needs and your budget.
• 22:18
  Speaker 3: So if a store bought brands, you know checks all of those boxes, then then go for it.
• 22:24
  Speaker 3: But you know there's some people that swear by a specific chicken from a specific store, like I've met people that you know won't eat Walmart chicken, they swear by Publix and vice versa.
• 22:35
  Speaker 2: Yeah, we all have those things that we like.
• 22:38
  Speaker 2: I need the.
• 22:38
  Speaker 2: The name.
• 22:39
  Speaker 2: I need the name brand, like me, is Blue Diamond Almonds.
• 22:42
  Speaker 2: There's just like I've tried other ones, the Blue Diamond Almonds, the salt and vinegar.
• 22:47
  Speaker 3: My goodness.
• 22:48
  Speaker 2: Yeah, it's so good.
• 22:50
  Speaker 3: I like the tie the Thai chili, thai sweet chili, yeah, those two are.
• 22:54
  Speaker 2: Both of those are up there.
• 22:55
  Speaker 2: Cream bar Okay, I could tell we could talk all day about Blue Diamond flavors, but well, you can.
• 23:01
  Speaker 3: I absolutely can they're so good, you gotta try.
• 23:03
  Speaker 3: You gotta try the Walmart brand coconut cashews.
• 23:07
  Speaker 3: Those are amazing.
• 23:10
  Speaker 2: I don't know if I saw Walmart, but I saw a different like a name brand, like planners or whatever, but they was like cinnamon sugar cashews and I was like this is dangerous.
• 23:17
  Speaker 2: I can eat all of these cashews like that sounds delicious.
• 23:22
  Speaker 2: Yeah, but speaking of cheap, that's why I love, unless I'm telling you like peanuts are underrated.
• 23:26
  Speaker 2: We were talking about peanut butter earlier and I just want to bring it up.
• 23:29
  Speaker 2: They are so underrated.
• 23:30
  Speaker 2: They're like, they're like the cheapest food they got, like protein, fiber and, you know, healthy fats all in one.
• 23:36
  Speaker 2: It's like a balanced thing.
• 23:37
  Speaker 2: Yeah, not allergic to them.
• 23:39
  Speaker 2: They're amazing, yeah, so yeah.
• 23:42
  Speaker 2: So you talked about, like you know, just trying to shop for like ways to save money, but then is there like specific ingredients that you kind of start off with.
• 23:51
  Speaker 2: I'm just kind of curious, like you.
• 23:53
  Speaker 3: I mean, everybody knows chicken is king when it comes to, you know, cheap protein sources.
• 23:58
  Speaker 3: So I usually get the biggest pack of chicken possible, you know.
• 24:03
  Speaker 3: But sometimes people feel like they're eating too much chicken, so I'll throw in the occasional, you know, ground beef, ground turkey, you know stuff like that.
• 24:12
  Speaker 3: But I do a lot of chicken, mostly because it's not only is a versatile but it's also cheap.
• 24:21
  Speaker 1: Do you ever buy a whole chicken and portion it up yourself?
• 24:25
  Speaker 3: I do not.
• 24:25
  Speaker 3: I have, but not for meal prep.
• 24:28
  Speaker 3: That's another thing.
• 24:29
  Speaker 3: That that's like a kind of a hidden sub point that I try to touch on is convenience, and you know time management.
• 24:35
  Speaker 3: I know that not everybody is going to go and make their own bread to make a sandwich, so I go out and buy the loaf.
• 24:43
  Speaker 2: Oh my good, Seriously, I get so many people are like why don't you just tell teach people how to make bread and then make the mayonnaise, and then make this and then make them like who are you talking to?
• 24:54
  Speaker 2: Do these people?
• 24:55
  Speaker 2: Is that all they do?
• 24:56
  Speaker 2: This is their whole life?
• 24:57
  Speaker 2: Yeah, when.
• 24:58
  Speaker 3: I'm scrolling TikTok like the content creators, the food creators that start off with a shot of the final product I'll see it.
• 25:05
  Speaker 3: I'm like, oh, that looks good.
• 25:06
  Speaker 3: And they say you're going to start by adding flour.
• 25:08
  Speaker 3: And I'm like, so I?
• 25:10
  Speaker 2: yeah, like I mean, I literally watched one the other day.
• 25:13
  Speaker 2: There was like flour and Greek yogurt and that's all it was for bread and I'm like I'm still on the fence Like that's two ingredients, that's a lot.
• 25:21
  Speaker 1: Not everybody is a cook.
• 25:23
  Speaker 2: Exactly so.
• 25:24
  Speaker 2: Yeah, I've done the breaking down the whole chicken, but it's just like it's too much.
• 25:29
  Speaker 2: And honestly, one of the reasons I started I, you know, I think myself the plant slant I eat my diet is like 90%, you know, whole plant foods probably so 80, 90% somewhere around there.
• 25:40
  Speaker 2: One of the reasons is because it's cheap, like it's so cheap, but that's why I love it, I eat.
• 25:45
  Speaker 2: I eat beans in some form every single day, like whether it does.
• 25:49
  Speaker 3: I think that's another misconception.
• 25:50
  Speaker 3: A lot of people think that being vegetarian is expensive, but I think that when they think vegetarian, they think health.
• 25:56
  Speaker 3: When they think health, they think organic.
• 25:58
  Speaker 3: So their mind just goes to the most expensive place that they can think of.
• 26:04
  Speaker 2: Yeah, that are like $15 for this time.
• 26:06
  Speaker 2: Like whoa, come on now.
• 26:07
  Speaker 2: Let's make a burrito with beans and rice and.
• 26:10
  Speaker 3: Yeah, you want an expensive diet.
• 26:12
  Speaker 2: Go carnivore, that's whole and they're always like it has to be, the grass fed stuff and I'm like I guess, cancel all my subscriptions.
• 26:22
  Speaker 3: Sorry, Netflix I'm going.
• 26:27
  Speaker 2: Oh man, Thank goodness that the guy I watch has a promo code for all the meat.
• 26:33
  Speaker 3: But anyway, you're doing your favor.
• 26:36
  Speaker 2: Thanks, I appreciate it.
• 26:38
  Speaker 2: So yeah, that's one of the reasons I decided to go more towards the plant places, because it's cheaper.
• 26:44
  Speaker 2: Like tofu is like super cheap for me and like I know like a lot of people don't love it.
• 26:49
  Speaker 2: But, like you know, baked tofu, seared it's it actually is pretty good and it's very cheap.
• 26:53
  Speaker 2: So, yeah, you know like definitely beans, potatoes and I know like people are like, oh, carb sources, like listen, this isn't the carbs don't make you fat episode, but also carbs don't make you fat, so like let's just throw that in there, if we could do that real quick.
• 27:07
  Speaker 1: But yeah, you just have to give that tofu a good marinade.
• 27:10
  Speaker 1: Think ahead of time.
• 27:11
  Speaker 2: Right, exactly Good marinade can save.
• 27:13
  Speaker 2: Can save a lot of things.
• 27:15
  Speaker 3: Yeah, I've seen some pretty tasty recipes for tofu.
• 27:18
  Speaker 3: I've tried it a couple times.
• 27:19
  Speaker 3: It was, it was good.
• 27:20
  Speaker 3: I just I just eat chicken.
• 27:22
  Speaker 2: So right and but again, you know we talk about just like mixing it up and just buying a variety of things.
• 27:28
  Speaker 2: But, like you know, having a meal prep set up, you know you get the big thing of chicken.
• 27:31
  Speaker 2: So now you know what you're doing.
• 27:32
  Speaker 2: you can portion it out for the whole week, you know yeah because that's where I see a lot of people kind of not fail, but struggle, I guess, is you know, oh, I go to work, I go to school, I go to these places I don't have a meal.
• 27:44
  Speaker 2: All that's available is this.
• 27:45
  Speaker 2: So, like meal prepping for that is just it's, it's key.
• 27:47
  Speaker 2: It really helps so much.
• 27:49
  Speaker 3: Yeah, I mean I'm a huge advocate for, for meal prepping, obviously, because you know that's my content.
• 27:55
  Speaker 3: But I mean there's, there's so many advantages to it.
• 27:58
  Speaker 3: Like it's not just about you know, having something you know ready for the week so you don't have to worry about it.
• 28:04
  Speaker 3: It's how many times have you been at work and everybody in the office wants to go to a restaurant?
• 28:11
  Speaker 3: Now you're.
• 28:12
  Speaker 3: If you're on a journey towards weight loss building, you know, whatever your health and fitness goals are, a lot of times those portions and calories aren't conducive with your specific goals.
• 28:24
  Speaker 3: So now, every day, all week long, you're going to this restaurant and eating this meal that may not be conducive towards your goals, when, if you had meal prep, you could just tell him hey, you know, I brought my lunch.
• 28:34
  Speaker 3: But so it also takes out a lot of the decision fatigue that people face when they're on a health and fitness journey.
• 28:42
  Speaker 3: Like if you, you know, get up at five am, send the kids to school, go to work for 10 hours, come home, the last thing you want to think about is what's what's for dinner?
• 28:52
  Speaker 3: What am I going to make for dinner when, if you can set aside a day and time to meal prep.
• 28:58
  Speaker 3: You already have that done, so it's it's one less spoon you have to worry about in your drawer of spoons.
• 29:04
  Speaker 3: You know it's it's.
• 29:05
  Speaker 3: It's so much, it takes so much out of that decision fatigue process that it's extremely helpful.
• 29:13
  Speaker 1: I know that decision fatigue.
• 29:14
  Speaker 1: Well, I'm somebody who doesn't do a lot of meal prepping.
• 29:17
  Speaker 1: I I, of course, like I really enjoy cooking and all that, so I do a lot of from scratch.
• 29:22
  Speaker 1: And again, like as somebody who does do a lot of from scratch stuff, I want to also emphasize you do not need to do that.
• 29:31
  Speaker 1: You can go buy the bread.
• 29:33
  Speaker 1: I like making bread, that's me.
• 29:35
  Speaker 1: You can go buy the bread.
• 29:38
  Speaker 1: But, when you're opening the fridge and you're trying to figure out what to make, it's you get that fatigue.
• 29:44
  Speaker 1: Like you said.
• 29:44
  Speaker 1: It's like okay, I made this last time, I don't know what I want to make.
• 29:50
  Speaker 1: I would like you get that.
• 29:52
  Speaker 1: I wish I had just made everything in advance, could throw it in the oven, boom done.
• 29:57
  Speaker 1: I can sit down and eat and enjoy life.
• 30:00
  Speaker 3: That's why, yeah, I mean sometimes you don't even need to do full on meal prep If you're just starting out.
• 30:06
  Speaker 3: You can prep your veggies for the week and then, just you know, pick your protein for the week.
• 30:11
  Speaker 3: You can do the opposite.
• 30:12
  Speaker 3: You can prep, you know.
• 30:13
  Speaker 3: I have a video showing how you can throw a bunch of chicken in the crock pot.
• 30:17
  Speaker 3: Chicken is a blank canvas.
• 30:19
  Speaker 3: It's going to take on whatever flavor you add to it.
• 30:21
  Speaker 3: You can throw a bunch of chicken in the crock pot, portion it out, season it with three, four, five different seasonings, and you have literally five different protein sources for the week.
• 30:31
  Speaker 3: And you can just, you know, add, you know, make one into a sandwich, one into a salad, one with rice.
• 30:37
  Speaker 2: I think that's a great place to start.
• 30:39
  Speaker 2: It's kind of like a partial meal prep where yeah.
• 30:42
  Speaker 2: I mean you could literally do like go to the store and get like frozen mixed vegetables or something like that, and then you have that set aside and then you just meal prep, like you said, the chicken or Whatever it else.
• 30:51
  Speaker 2: You're meal prepping and then you can add to it.
• 30:54
  Speaker 2: You can put it together in two, three minutes.
• 30:57
  Speaker 2: You know five minutes at home, because I think that's what a lot of people do.
• 31:00
  Speaker 2: You know.
• 31:00
  Speaker 2: You get home and you just don't want to make decisions, so you just go out to eat, you just go to like yeah, almost, or whatever it is order yeah, order pizza.
• 31:07
  Speaker 2: When I was in the hospital, there was really not much to eat.
• 31:09
  Speaker 2: I ate Wendy's most.
• 31:10
  Speaker 2: Multiple times when I was at the hospital when my wife was giving birth and I was like man, not only is this getting tiring and I'm like, wow, what am I getting again?
• 31:17
  Speaker 2: Like the same thing.
• 31:18
  Speaker 2: It's expensive, you know.
• 31:20
  Speaker 2: You're like yeah every time you're paying money, so like if you can just find something at the store that is pretty quick, like for.
• 31:26
  Speaker 2: You know I love the frozen section.
• 31:28
  Speaker 2: I'm gonna say that a bunch of times.
• 31:29
  Speaker 2: But you know they also have them just in packages.
• 31:31
  Speaker 2: You know the, the grain packets that you microwave for 90 seconds.
• 31:34
  Speaker 2: You know those, you know the rice or whatever it is, you know, have just that and then just meal prep, just maybe your protein, whatever it is yeah, yeah.
• 31:43
  Speaker 3: and Speaking of the, the Wendy's getting expensive, circling back down to the affordability is you know a lot of people think, well, I don't have the money to do x, y and z or eat this way.
• 31:56
  Speaker 3: My challenge to you, if you feel like that, is you go back and look at the last three months of credit card statements and add up All of the fast food, all the all of the restaurants, all of the weekend drinking.
• 32:10
  Speaker 3: Add those things up and tell me how much you're actually spending on food.
• 32:14
  Speaker 2: You, it'll be a lot more than you would spend on meal prepping.
• 32:17
  Speaker 2: I can guarantee.
• 32:18
  Speaker 1: Oh, yeah, yeah.
• 32:20
  Speaker 2: Yeah, you know, it's like $15 for a meal.
• 32:22
  Speaker 2: You're like my good man, whatever happened to the $5 foot long?
• 32:25
  Speaker 2: It's gone and I'm, yeah, went to when I went to subway the other day.
• 32:28
  Speaker 2: I'm like it's like 13 bucks for a sub.
• 32:30
  Speaker 3: What the heck McDonald's doesn't even have a dollar menu anymore.
• 32:33
  Speaker 2: It's gone.
• 32:33
  Speaker 2: Oh man, like it's it.
• 32:37
  Speaker 1: I mean, it's, the convenience of it makes you just kind of not realize the cost.
• 32:42
  Speaker 3: Yeah, yeah, I mean that's what you're paying for.
• 32:44
  Speaker 3: Is the convenience?
• 32:45
  Speaker 3: I mean, it tastes good too, obviously, but you know, it's almost like we're going out and paying somebody to cook for us, so yeah, so I think it's best, just like when you start off, just not to go, because I think we see that all the time.
• 32:57
  Speaker 2: Right, people just jump into the deep end.
• 32:58
  Speaker 2: They're like I'm gonna meal prep, yeah, breakfast, lunch, dinner for this entire week, and it's like, whoa, you were doing nothing before.
• 33:04
  Speaker 2: So how about just for a few days, like just Monday, tuesday, wednesday?
• 33:09
  Speaker 2: I'll just have for these three days and I'll just do one meal like that.
• 33:12
  Speaker 2: It's a great place to start and you can, oh, you can always go up from there like you.
• 33:17
  Speaker 2: Can you have your whole life?
• 33:18
  Speaker 2: I know I yell this so many times, but people always want to start off crazy.
• 33:22
  Speaker 2: I'm like why are you rushing?
• 33:24
  Speaker 2: Why don't you?
• 33:25
  Speaker 2: How long are you gonna live?
• 33:26
  Speaker 2: The next 50 years?
• 33:27
  Speaker 2: Okay, so how about we take a few months instead of overnight, like yeah, yeah, it's about building those small sustainable habits over time.
• 33:36
  Speaker 3: You know, and I see in this field, you see it all the time, people, at New Year's resolution.
• 33:41
  Speaker 3: I'm going to the gym seven days a week.
• 33:44
  Speaker 3: I'm gonna meal prep every meal.
• 33:45
  Speaker 3: I'm not gonna eat x, y and z I'm not gonna eat out.
• 33:48
  Speaker 3: You know I'm gonna do all of these things and then the moment they miss a day or miss a meal, they get discouraged, feel like a failure and, oh, I'll do it in 2025.
• 34:00
  Speaker 2: Seriously, just every time, because and all these diets, we talked about carnivore.
• 34:03
  Speaker 2: You know, people like I'm only doing the 72 hour fruit cleanse.
• 34:07
  Speaker 2: Okay, yeah, tell me how that goes.
• 34:09
  Speaker 2: Miserable, I'm shocked, yeah.
• 34:13
  Speaker 1: Yeah, but at one point there Zach said he to you know you can make chicken with five different spices.
• 34:20
  Speaker 1: There's one thing I really want to tell people here it's okay to use spices, Paprika will not kill you.
• 34:30
  Speaker 3: Seizing your food.
• 34:31
  Speaker 2: Yes, and let's add silicon dioxide.
• 34:32
  Speaker 2: You want to make sure you only get the one with paprika and not the fake stuff that they.
• 34:36
  Speaker 2: Yes, I mean it's just seasoning blends.
• 34:41
  Speaker 2: I know that's like such a simple thing, but when I found like those dash seasonings or whatever, like you, have you seen those like?
• 34:46
  Speaker 2: It's just like a bunch of different season?
• 34:48
  Speaker 2: They got a bunch of like garlic and herb, this and that.
• 34:50
  Speaker 2: Grab a few of those and I just know that like Literally what I do a lot of the times and it's so simple again, because I am like lazy and I don't want to do a bunch that bunch of stuff.
• 34:58
  Speaker 2: I get one of the like frozen vegetable blends or whatever.
• 35:02
  Speaker 2: Microwave it right.
• 35:03
  Speaker 2: Here's what, and this is super fancy.
• 35:05
  Speaker 2: So you got to pay attention here.
• 35:06
  Speaker 2: I cut it open with some scissors and I take olive oil and I drizzle it in there and I throw a bunch of spices in there and then I shake it like crazy.
• 35:13
  Speaker 2: I just shake the whole bag up like crazy and then I plop it on a plate with whatever else I'm eating and that's.
• 35:19
  Speaker 2: I do that a lot Like because I'm just simple.
• 35:23
  Speaker 2: Right.
• 35:25
  Speaker 3: Easy for you nowadays, like you said, you go to any spice island and grocery store and it's like half an aisle long, like they already have the blends.
• 35:34
  Speaker 3: They've got Mediterranean blend, they've got, you know, all these different blends that you can just Feel your your spice rack with it and just pick and choose whatever flavor you want that day.
• 35:44
  Speaker 1: Okay, okay, important question what is your guys favorite spice, whether it's a blend or an individual spice garlic.
• 35:52
  Speaker 2: I might just say saffron, because I want to sound fancy.
• 35:55
  Speaker 1: I want to be like the fan fancy.
• 35:59
  Speaker 2: Is more expensive than gold.
• 36:01
  Speaker 2: Per gram or per kilo grower or whatever, per by weight Wow, that's doing his best to be an influencer that promotes the expensive thing.
• 36:10
  Speaker 2: How else am I gonna make money like I need to make money?
• 36:13
  Speaker 1: Do you have a promo code for this saffron?
• 36:15
  Speaker 2: verse, not this saffron, but no for a different saffron that costs more, but if you use my promo code it's the same price.
• 36:23
  Speaker 2: But yeah, I mean, I don't like honestly, like usually just like onion power garlic powder, and then I just get like a blend or whatever.
• 36:30
  Speaker 2: You know what I love.
• 36:31
  Speaker 2: There's, yeah, the dash seasoning.
• 36:33
  Speaker 2: There's a Southwest blend, that's like one of my okay, wait, no, no, no great value Hot chili powder, like it's a mix of different chilies and it's a.
• 36:43
  Speaker 2: Walmart and it's so good that does sound good.
• 36:47
  Speaker 3: I would say, if I have you like an actual, like seasoning, not just, you know, garlic powder, onion powder or whatever, I would probably say a double.
• 36:54
  Speaker 3: Like I'm married to a Puerto Rican, she introduced me to a double and I put it on Almost everything my eggs in the morning, my chicken, everything.
• 37:04
  Speaker 2: I've started blending up those like in the blender.
• 37:06
  Speaker 2: Well, like when you make a sauce, like whenever anybody's like make a sauce by putting the blender, I'm like I will also add some of these chilies, because holy shit that they make it so much better.
• 37:14
  Speaker 2: Yeah, so to put a pretty bow on all this and wrap it all up, I think we should circle back to Zach's main points.
• 37:21
  Speaker 2: To start off with was protein.
• 37:23
  Speaker 2: Both of you give me a protein.
• 37:27
  Speaker 3: I Go ahead Rob.
• 37:29
  Speaker 1: You know what I'm gonna go with Pollock here?
• 37:31
  Speaker 1: I Like fish.
• 37:33
  Speaker 1: I grew up on fish.
• 37:35
  Speaker 2: That's and that's a cheaper one.
• 37:36
  Speaker 2: Yeah, like I'm bright, isn't?
• 37:37
  Speaker 1: and that's one of the cheaper Fishes.
• 37:38
  Speaker 2: Yeah yeah, like that in tilapia, get like a bad rat, but it's just like hey, that's cheap, you know it works for sure.
• 37:43
  Speaker 2: Yeah, yeah, zach, give me a protein besides chicken eggs.
• 37:49
  Speaker 2: Eggs are great.
• 37:51
  Speaker 1: There we go.
• 37:51
  Speaker 2: Okay, all right.
• 37:52
  Speaker 2: How do we keep it low calorie?
• 37:54
  Speaker 2: Give me a tip egg whites, egg white, there we go.
• 37:58
  Speaker 1: I like it oh dang.
• 38:01
  Speaker 2: Rob, where do you go from, pollock?
• 38:03
  Speaker 1: Where do I go from Pollock?
• 38:04
  Speaker 2: the pulse, the white Pollock's just.
• 38:09
  Speaker 1: You know what?
• 38:10
  Speaker 1: Cooking it Without oil is a simple way to it.
• 38:14
  Speaker 2: Exactly, use the spray.
• 38:15
  Speaker 2: That's a great one, I like it and and affordability.
• 38:18
  Speaker 2: How do I make my meal less expensive?
• 38:22
  Speaker 1: Buy your Pollock on sale.
• 38:25
  Speaker 2: Yes, no clearance section.
• 38:27
  Speaker 2: Like, where do you find the clearance section?
• 38:31
  Speaker 2: Listen, people, listen, I'm gonna tell you.
• 38:32
  Speaker 2: They always hide it in the back.
• 38:34
  Speaker 2: They think you don't know it.
• 38:34
  Speaker 2: They do, you do know it and you go to the back and it's usually at the ends, like, of the aisle, or it's like with the Hardware or some shit, like it's in the non-food section.
• 38:43
  Speaker 2: Okay, my croaker.
• 38:44
  Speaker 2: It's always in my.
• 38:45
  Speaker 1: Walmart.
• 38:46
  Speaker 1: It's in the back, where the wet restrooms and the staff doors are like.
• 38:52
  Speaker 1: It's hidden back there.
• 38:53
  Speaker 1: You have to go searching for it, but it is there.
• 38:56
  Speaker 2: Seriously, they always try and hide it or like you know, and like at Kroger, a lot of times They'll just have like a reduced price on things.
• 39:02
  Speaker 2: So when you're looking at something, if I will see like, oh, this is very similar, but it's on sale, so I'll grab that and like it'll work, it's fine.
• 39:09
  Speaker 2: It's 1% milk instead of fat free milk, when it called for that.
• 39:11
  Speaker 2: Whatever, that's fine, it's cheaper and if the clearance tag is covering up the nutritional value, it has no calories.
• 39:18
  Speaker 2: That's what.
• 39:19
  Speaker 3: I tell myself.
• 39:21
  Speaker 2: Free calories.
• 39:22
  Speaker 2: It's got nothing, but yeah, okay, I think that kind of just gives us at least a few bullet points at the end.
• 39:28
  Speaker 2: Yeah, but I think we should just kind of wrap it up with Zach Do you have any, like you know, hacks or just anything like little tips that you could give that maybe you do, or maybe other People can do, just to make meal prepping a little bit easier?
• 39:40
  Speaker 3: The best thing you can do for meal prep is invest in a crock pot.
• 39:44
  Speaker 3: I swear by it, a crock pot, or even an instant pot.
• 39:49
  Speaker 3: I like crock pot because it's kind of a set it and forget, a type of thing.
• 39:52
  Speaker 3: I can throw it all in there, go to the gym, go do you know Whatever come back a few hours later and everything is done.
• 40:00
  Speaker 3: It's a.
• 40:01
  Speaker 3: It's a dump everything in, mix some pasta in at the end, or, you know, serve it over rice or serve it with a side of veggies.
• 40:08
  Speaker 3: It is.
• 40:09
  Speaker 3: I swear by crock pot meals.
• 40:11
  Speaker 3: I've got dozens of them on my patreon.
• 40:13
  Speaker 3: Like I, I swear by.
• 40:16
  Speaker 2: There's so many recipes out there, you can just slow cooker, and then whatever you like.
• 40:21
  Speaker 2: It could be potatoes, it could be chicken, it could be anything soot all your leftovers in there.
• 40:26
  Speaker 2: Yeah, and especially for like leftovers and stuff that you're like I'll just throw it all together.
• 40:30
  Speaker 2: I've there's I made many meals where I'm just like We'll just chuck it in there and say it actually turns out pretty well.
• 40:37
  Speaker 2: But yeah, like Instant Pot I do.
• 40:39
  Speaker 2: I have an Instant Pot myself.
• 40:40
  Speaker 2: I've always had trouble with the slow cooker setting.
• 40:42
  Speaker 2: It felt like it doesn't even work.
• 40:43
  Speaker 2: So I think slow cookers are great and they're not that expensive.
• 40:47
  Speaker 3: I feel like you know you can get a.
• 40:48
  Speaker 3: You can get a decent size one at Wal-Mart for 20 bucks.
• 40:51
  Speaker 3: Yeah, you can probably find one at a thrift store or something yeah yeah, yeah, I mean they've been around for so long and the technology has not changed, Like it's a matter of whether or not it's a knob or digital.
• 41:03
  Speaker 3: I have a knob one no fancy lights or anything and it works perfectly fine.
• 41:07
  Speaker 2: Most just have a little hamster in there and it spins in a wheel, turns it around, makes it warm, heats up your food, you know all that stuff.
• 41:13
  Speaker 2: And yeah, thrift stores actually yeah, that's a good call.
• 41:16
  Speaker 2: Like there's usually like, oh, like waffle makers and all sorts, like I make my own popcorn, like it's.
• 41:20
  Speaker 2: That's actually kind of funny.
• 41:22
  Speaker 1: Or again, not be ashamed to buy at a thrift store.
• 41:25
  Speaker 2: I buy so much at a thrift store Like I am the thrift store king, I love thrift stores so much.
• 41:30
  Speaker 2: Clothes, whatever you might like.
• 41:32
  Speaker 2: Pants, like straight up cast iron pants.
• 41:33
  Speaker 2: Those things have been, or this thing so last thousands of years.
• 41:36
  Speaker 2: Like just snack one of those.
• 41:37
  Speaker 2: It's awesome.
• 41:38
  Speaker 3: Yeah, I'm a big fan of rice cookers as well.
• 41:41
  Speaker 2: Oh yeah, you make it really easy.
• 41:42
  Speaker 3: There's a lot of people that just swear that they can't make rice on the on the stove traditionally, and a rice cooker takes all the guesswork out and wash your rice.
• 41:53
  Speaker 2: And I'm just trying to wash your rice at least once a couple of times.
• 41:58
  Speaker 2: Come on, people.
• 42:00
  Speaker 1: OK, Zach, so if anybody is looking for you, where can they find you?
• 42:04
  Speaker 3: I am on pretty much every platform.
• 42:07
  Speaker 3: Tictoc is my, is my biggest.
• 42:09
  Speaker 3: I have an amazing Facebook support group.
• 42:12
  Speaker 3: We just hit, I think, forty nine thousand members creeping up on the big big five zero, and it's it's full of amazing people.
• 42:21
  Speaker 3: It's called Safe Space Nutrition on Facebook.
• 42:24
  Speaker 3: It's my baby, they're my tribe, they're the ones that keep me doing what I'm doing.
• 42:31
  Speaker 3: So, yeah, it's a great group.
• 42:33
  Speaker 3: And then I I'm on Instagram, youtube, and I have a Patreon for five dollars a month.
• 42:41
  Speaker 3: You get a new recipe every single week.
• 42:44
  Speaker 3: All the recipes come with a video and a downloadable PDF with super simple, easy to follow instructions and ingredients.
• 42:53
  Speaker 3: So if you enjoy my meal, perhaps and you want more, jump on over to my my Patreon and check it out.
• 42:58
  Speaker 3: So you don't have a cookbook yet, though, right?
• 43:01
  Speaker 3: No, my Patreon is my cookbook.
• 43:05
  Speaker 2: So you don't have plans for that in the future?
• 43:06
  Speaker 2: I feel like that would be like the next thing on.
• 43:09
  Speaker 3: I did.
• 43:09
  Speaker 3: But here's my thing with cookbooks right, the minute you buy my cookbook it's outdated because I update recipes every single week.
• 43:19
  Speaker 3: So for the cost of a cookbook, say you buy a cookbook with you know 100 recipes in it for 50 bucks, by a year's time You've missed out on 52 more recipes, plus all of the additional bonus content.
• 43:36
  Speaker 3: I, on top of the meal prep that I post every week, I also post smoothies, bento boxes, baked oats, overnight oats, side salads, side side veggies, high protein desserts, sample meal plans.
• 43:49
  Speaker 3: I put a lot of time and content in my Patreon to really just give it a lot of value for $5.
• 43:57
  Speaker 2: Yeah, I mean that's pretty good, because then you can pay $5 a month, which is, you know, cheaper and less than paying the $50 all at once.
• 44:02
  Speaker 2: Yeah, and if you do annual, if you do the annual subscription you actually get.
• 44:06
  Speaker 3: it's like 10% off, so you end up paying, I think, $54 for the entire year.
• 44:11
  Speaker 2: So you're getting hundreds of recipes for them for the year.
• 44:14
  Speaker 2: They're going to buy more than what they'll buy a cookbook at least once a year.
• 44:18
  Speaker 3: So it's like you wrote just pay for that, and you can constantly have it updated, so that's a very good way to do that.
• 44:21
  Speaker 3: Plus, by having the Patreon subscription, you have access to me direct access you can message me directly.
• 44:27
  Speaker 3: I'm very responsive, you know, to my patrons.
• 44:29
  Speaker 2: So so that when they mess up a recipe then get mad at you.
• 44:32
  Speaker 3: They can be like what the hell I?
• 44:34
  Speaker 2: tried this and it was horrible what happened?
• 44:36
  Speaker 3: Yeah, you know a lot of times, people just need to know, like you know, substitutions hey, I'm allergic to this and I see you have it in the recipe.
• 44:44
  Speaker 3: What can I swap out?
• 44:45
  Speaker 3: No, we start a little dialogue and I, you know, kind of get them in the right on the right direction.
• 44:50
  Speaker 1: I like that way better value than certain $150 cookbooks.
• 44:56
  Speaker 3: Yeah, or a five or seven.
• 45:00
  Speaker 2: Just get it from food people.
• 45:01
  Speaker 2: Jesus, stop asking me about metamucil.
• 45:04
  Speaker 2: It's fine, sure, whatever.
• 45:06
  Speaker 3: Yeah, but if you, if you, if you buy it and take it, you feel great.
• 45:09
  Speaker 2: So, at the end, though, we wanted to do something.
• 45:11
  Speaker 2: We wanted to ask you guys listening right now I'm not talking to these guys, talking to you, this is you people listening on the car and on your head.
• 45:19
  Speaker 1: He's breaking the fourth wall right now All that sort of stuff.
• 45:22
  Speaker 2: Yes, this is actually a podcast, if you didn't know.
• 45:24
  Speaker 2: So what are your best?
• 45:26
  Speaker 2: You know hacks or tips for you know meal prepping, because I get so many comments all the time like I actually do this and this and I'm like, wow, I've never thought of that before, that's a great idea.
• 45:35
  Speaker 2: And I'm like I can't make a video for like every single one of these.
• 45:38
  Speaker 2: So you know, send in whatever you know you have found over the years makes it a little bit more simple, easy.
• 45:43
  Speaker 2: You know that sort of stuff.
• 45:45
  Speaker 1: We love hearing from you guys.
• 45:47
  Speaker 3: Oh yeah, I learned so much from my followers, so seriously all that you know?
• 45:52
  Speaker 2: I learned.
• 45:52
  Speaker 2: You're not supposed to keep milk in the fridge door.
• 45:54
  Speaker 2: Do you guys know that?
• 45:56
  Speaker 3: Yeah.
• 45:57
  Speaker 2: I did not know that.
• 45:58
  Speaker 2: I learned that from tick talk.
• 45:59
  Speaker 2: There's many things I've learned from tick talk, some of them not true, but it doesn't matter.
• 46:03
  Speaker 2: So they sent in what you, you know what works for you, and then we'll read you know, get a week, two weeks, whatever we decide to do it, we'll read some off on the podcast like the best tips and just try and all work together in this, because we're all in this together at the end of the day.
• 46:18
  Speaker 2: Yeah, for sure.
• 46:20
  Speaker 1: We'll invite Zach back to read some of them, if he's not sick of us by then.
• 46:24
  Speaker 3: I like it.
• 46:24
  Speaker 3: I'd love to come back.
• 46:27
  Speaker 1: But you know, the single most important question I have for Zach is are you ever going to braid that thing?
• 46:36
  Speaker 3: I want to.
• 46:36
  Speaker 3: I just I don't think it's long enough yet.
• 46:38
  Speaker 3: That's about the size.
• 46:41
  Speaker 2: That's what.
• 46:42
  Speaker 1: I had when I started Really yeah, when I started braiding it.
• 46:46
  Speaker 3: It's not on your level yet.
• 46:48
  Speaker 1: And you get like these little wooden beads that you can put into it and it looks really sweet.
• 46:52
  Speaker 3: I'm, uh, I'm actually growing mine out again.
• 46:55
  Speaker 3: I'm not shaving, at least for six months.
• 46:57
  Speaker 3: So, as you watch my videos, it'll be getting longer and longer.
• 47:01
  Speaker 2: That's what I like to see.
• 47:02
  Speaker 2: You know, is he really going to put all like I'm pretty sure you have to be like beard oil and stuff in there?
• 47:09
  Speaker 3: I'm pretty sure there's a whole thing.
• 47:11
  Speaker 3: Yeah, I mean it's, you know, it's maintenance, just like anything else but, yeah, not that Liam would know about that, Mr Soul Patch.
• 47:17
  Speaker 2: Listen, I there's.
• 47:18
  Speaker 2: I am glad I can't grow hair.
• 47:20
  Speaker 2: It makes my life easier.
• 47:21
  Speaker 2: The oil, the oil, that up, I don't do anything.
• 47:25
  Speaker 2: People like what product do you put in your hair?
• 47:28
  Speaker 2: I'm like it just stands up.
• 47:29
  Speaker 2: It literally just goes up.
• 47:30
  Speaker 2: That's what.
• 47:31
  Speaker 1: I don't do, anything I have no, it's because you're excited all the time.
• 47:34
  Speaker 1: Your hair is just always on.
• 47:35
  Speaker 2: I have lots of energy and I'm very passionate about many things mostly pineapple not being on pizza, but there are lots of things.
• 47:43
  Speaker 1: I'm a little passionate about that.