Latest / Clydesdale Media Podcast / Clydesdale Media Weight Loss Story - Full Physical and Check Up Results

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Clydesdale Media Weight Loss Story - Full Physical and Check Up Results · Clydesdale Media Podcast

0:01
Welcome to the Clydesdale
0:02
Media Weight Loss Journey,
0:04
where Scott does his weekly
0:06
check-in with nutrition
0:08
coach Cheryl Nassau every
0:10
week live on our YouTube channel.
0:16
Make sure you like and
0:17
subscribe and hit that
0:18
notifier so you first know
0:20
when new episodes come out.
0:21
Sit back, relax, enjoy the show.
0:30
What is going on, everybody?
0:32
Welcome to the Clydesdale
0:33
Media Weight Loss Show.
0:34
I have been sulking for the
0:37
last 30 minutes,
0:39
licking my wounds after my
0:41
defeat on Around the Whiteboard.
0:44
After I made it three rounds, man,
0:47
competition was tough today
0:49
and lost by a half a point.
0:52
I haven't watched this.
0:53
Oh, I think I've watched one of them,
0:54
but I got to catch up on that.
0:56
Can you explain it to me again?
0:58
So this was...
1:00
so this was the finals for
1:02
this quarter basically um
1:06
and uh what it is is three
1:10
people come on they get
1:11
three questions you give
1:12
your opinion you have 60
1:13
seconds and then 20 second
1:15
rebuttal and uh it's on
1:19
coffee pods and wads he
1:20
gives you points based on
1:21
your answer and then um the
1:24
highest points at the end
1:25
wins and moves on
1:27
So I made it three rounds.
1:28
I made it from the prelims
1:30
to the quarters to the semis.
1:32
No, sorry, prelims, semis, finals,
1:37
and then lost today in the finals.
1:40
Okay, so I have watched,
1:42
I think I've listened to a
1:42
couple of these.
1:43
So he's just assessing
1:45
points based on what he
1:46
thinks is the best answer?
1:47
Yep.
1:49
there's a show like this on ESPN.
1:50
It's been around for 20 years, um, called,
1:54
uh,
1:55
around the horn with local sports
1:57
writers.
1:58
And yeah,
2:00
so it's been around a long time
2:02
and everybody knows it's, you know,
2:03
it's whatever his opinion is.
2:05
So I tried to like,
2:08
I tried to knowing Peter,
2:10
what he would give points for, you know,
2:13
that's what I try to do.
2:14
But yeah,
2:15
Yeah.
2:16
I like, I like his show.
2:18
I like his accent.
2:19
That's what I like.
2:20
So I, I don't know.
2:21
I've always had like a thing
2:22
for the Irish accent.
2:23
So, but yeah, anyways,
2:25
Irish and Australian.
2:28
So, so we're here.
2:30
We've missed two weeks in a row, right?
2:33
That's correct.
2:34
Oh my God.
2:35
It feels like it's been
2:36
forever since we've been on the air.
2:38
You, you got to stop having things happen.
2:41
Well, I had a flat tire.
2:43
Literally, um,
2:45
that day I left the gym and I'm like,
2:48
what's going on?
2:49
And I'm like, oh,
2:51
there's a nice flat tire.
2:52
Funny story about this
2:53
before we get into you is I just read,
2:56
I just had to get a new lease.
2:57
My lease was up.
2:59
And when I got the new lease,
3:00
the guy that was selling me the car,
3:02
he was like,
3:03
do you want to pay an extra
3:04
so-and-so amount a month?
3:06
We do roadside hazard assistance.
3:08
So if you ever need anything
3:09
like a flat tire or anything,
3:10
we repair it for free.
3:12
And I'm like, listen,
3:13
I don't want an extra $15 on my lease.
3:15
I want the cheapest payment possible.
3:17
I was that girl.
3:18
And I argued with this guy for 20 minutes.
3:21
And he finally convinced me
3:22
the value and having this
3:25
extra $10 or so on my monthly lease.
3:28
Thank God,
3:28
because I didn't have to pay a
3:30
dime for the tow, for the tire,
3:32
for any of it.
3:33
So, and then last week my mother was sick.
3:36
So it's been a little bit of
3:37
a rough couple of weeks for me, but.
3:39
We're here.
3:41
It's been a rough week at
3:42
the Clydesdale Media Company.
3:45
Another co-host of mine had a parent sick.
3:49
So it's been kind of going around.
3:51
Hopefully it stops right now.
3:54
We're done.
3:55
Well,
3:55
let's talk about your wife first and
3:56
foremost.
3:57
How's she doing?
3:57
How's things with her?
3:59
so she got cortisone shots
4:03
um in her knees a couple
4:05
weeks ago a week ago a week
4:07
ago so she's able to move
4:09
around a little bit more um
4:11
but like I was telling amy
4:12
today on the round table
4:14
then she feels good and she
4:15
wants to do like a ton and
4:17
then she they hurt again
4:18
and then she's down yeah so
4:20
I'm really trying to put my
4:22
foot down and say
4:24
You don't have to do it all in one day.
4:26
Like, let's be smart about this.
4:30
The other thing that's happening is...
4:33
We switched from my
4:34
insurance to her insurance
4:35
because her insurance was
4:40
cheaper on paper,
4:42
but they have denied everything.
4:44
So now we're switching back
4:49
to my insurance.
4:50
We're in open enrollment right now,
4:52
so we can switch back and
4:53
that'll take effect July 1st.
4:56
So we just have to keep her
4:58
upright and moving in a
5:01
smart way until then.
5:03
and um the trend of people I
5:05
work with they get the knee
5:08
replacements improved or
5:09
approved okay so that's
5:12
what we're aiming at is
5:14
getting there so she can
5:15
get them approved get what
5:17
she needs and then we'll
5:18
get back to uh where we
5:20
need to be gotcha okay and
5:23
how have you been handling
5:24
everything at the house
5:25
you've been doing all the
5:25
cooking and everything still
5:27
I have been.
5:28
She's cooked like one or two meals,
5:30
but right now I'm doing all
5:32
the grocery shopping too,
5:33
so there's only so many options.
5:36
Gotcha.
5:37
That's got to be nice for
5:38
you to not have that extra
5:39
stress of having to buy
5:41
this instead of that, that kind of stuff.
5:43
Like I told you my check-in,
5:46
my nutrition is as good as
5:49
it has been ever with you.
5:51
Yeah.
5:52
I, and I would agree.
5:53
I feel like when I was
5:55
looking at your nutrition, I'm like, man,
5:57
I'm like the things I was looking for,
5:58
the fiber changes, the food changes,
6:01
like everything is like
6:02
really coming together.
6:03
And I just hope that my
6:06
biggest hope is that when
6:07
she does get back to doing
6:08
things that you're going to
6:10
be okay to say, Hey,
6:11
can we make sure we're
6:12
keeping these things in the house?
6:14
You know, like I want you to keep that
6:16
you kind of have control right now.
6:17
I don't want you to keep that control.
6:19
And it's also just something
6:21
for everybody out there to hear.
6:22
It's so important that
6:26
if you're not taking care of yourself,
6:27
you're not gonna be able to
6:28
care for others.
6:29
And it's really important to
6:30
be open with people in your
6:31
circle about your needs and
6:33
being okay with that.
6:35
And like right now,
6:36
like I think you're in the
6:37
best place ever because you
6:39
don't have that barrier of
6:40
like having to explain things.
6:42
You're like, well,
6:42
I can just go to the
6:43
grocery store and buy what
6:44
I need and cook what I need.
6:46
So it's really important
6:47
that when the family's on
6:49
board and you have that and
6:50
you can do things,
6:51
it makes it so much easier.
6:54
And what's great is she loves what I cook.
6:57
Good.
6:58
And so we're setting habits.
7:01
And so I think this is going
7:04
to be a good thing.
7:05
I gotcha.
7:06
So I'm looking back.
7:08
I know this week is...
7:11
Well,
7:12
we talked on Thursday and you had
7:16
told me that you were
7:17
having some sinus stuff,
7:19
in which case I explained,
7:21
I responded to you like,
7:23
get to the doctor because
7:25
it sounds like you have an infection.
7:27
And then you text me later
7:29
that a something by
7:31
something square foot piece of gauze.
7:35
Not square foot, thank God.
7:37
comes out of your nose and I'm like,
7:40
oh my gosh.
7:41
So have you been feeling
7:43
better since sneezing up
7:45
the leftover gauze from your surgery?
7:48
So it was a surgical sponge.
7:50
Okay.
7:51
It was a half inch by two inch rectangle.
7:56
And I sneezed and blew my
7:58
nose and it went into the tissue.
8:00
Jeez.
8:01
Since then,
8:02
breathing on that nostril has
8:05
been clearer than it's been in years.
8:09
It's been amazing.
8:11
That's crazy.
8:12
That's crazy.
8:13
Who knows how long that
8:14
thing was in there then for?
8:15
Well, my surgery was in October.
8:17
Oh my God.
8:19
It had to have been in there
8:20
since October.
8:20
That's just insane.
8:23
Well,
8:24
so I did suggest last week in our
8:27
check-in that you kind of
8:29
start dialing things in a
8:32
Uh, within, you know, your numbers,
8:34
I kind of made you,
8:36
gave you some like parameters,
8:37
185 to 205 and everything.
8:39
But when I look in your nutrition log,
8:42
I don't really see much of
8:43
anything logged since last Wednesday.
8:45
I see a little bit on Saturday,
8:50
unless you just really under eight.
8:52
So I missed a couple of days,
8:54
but I've logged everything.
8:59
pulling it up this time yeah
9:00
I just want to make sure
9:01
because I see I mean I see
9:03
saturday maybe you were
9:04
just really under on
9:04
calories but like saturday
9:06
you only logged about 1500
9:08
calories and then sunday
9:12
yes saturday was a full day
9:14
I logged it all and sunday
9:16
as well you again only
9:17
logged about yeah calories
9:20
what happens like and I
9:22
know this probably isn't I
9:23
get up very late okay
9:26
Um,
9:27
and so it compresses like how much time
9:30
I have to eat.
9:32
And so the weekends are
9:33
harder for me than weekdays.
9:35
Okay.
9:37
That makes sense.
9:38
As long as I wasn't missing food,
9:40
like you just under ate a little bit.
9:42
I mean, at the end of the day,
9:43
your protein was still pretty good.
9:44
You were just under on carbs
9:45
for the most part.
9:47
But then, yeah, like you said, Monday,
9:49
you'd nailed it.
9:50
Monday looks really good.
9:51
Your food looks great.
9:53
And then we're here at
9:54
Tuesday and so far you've
9:56
got everything but dinner log so far.
9:58
So things are looking really good.
10:00
How's your appetite been?
10:02
Um, I think just, just right.
10:05
Like I just had some strawberries.
10:07
Oh my gosh.
10:08
They're actually good right now.
10:11
Yeah.
10:12
It was so good.
10:12
I just had them right before
10:13
we went on the air.
10:14
Ours were,
10:14
but I wouldn't get one free
10:15
right now at Publix.
10:16
Ours were a dollar a quart.
10:18
Oh, that's good.
10:19
Yeah.
10:20
I don't, do ours come in a quart?
10:22
Is it like a rectangle?
10:24
Yeah.
10:24
It's the smallest.
10:25
Oh yeah.
10:27
So I don't know.
10:28
Um, so that's,
10:29
so your food's been
10:30
definitely a huge improvement.
10:32
I just want to check in on, on things.
10:34
Like I said, I know you missed,
10:35
it looks like you missed Thursday,
10:37
Friday.
10:39
And then, like I said,
10:39
Saturday and Sunday just
10:40
looked like it was really under.
10:41
So, uh, weight trends are looking down.
10:45
That's going down.
10:46
Um, so everything there is good.
10:48
And I just want to double
10:49
check any other notes that
10:50
I gave you for last week to
10:51
fill listeners on.
10:53
Well, I do have super exciting news.
10:56
I had my physical checkup
11:01
since we last talked with
11:04
updated numbers.
11:05
And I'm going to share my
11:06
screen from my app.
11:14
Here we go.
11:16
So this is my A1C.
11:21
So when I was in the ICU, my A1C was 10.8.
11:28
When I was checked May 13th, it was 7.3.
11:33
And A1C is a three-month average.
11:37
So that includes like that
11:39
reading back in February
11:42
all the way to today.
11:44
So we are on a downward trend with A1C.
11:46
That's awesome.
11:48
In a very cool way.
11:50
And you're still on medication, right?
11:53
I am.
11:54
I am.
11:54
But we have a plan.
11:55
The doctor and I have a plan.
11:57
Yeah.
11:57
And then these are my
11:59
cholesterol and triglycerides.
12:02
And you can see they're all in the greens.
12:05
The only thing that's a
12:07
little bit off is my good
12:09
cholesterol is a hair low.
12:10
Okay.
12:12
So it's at 38.
12:13
They wanted at least 40.
12:15
So I started back with fish oils.
12:20
Good.
12:21
to try to get that up a little bit.
12:24
So yeah.
12:25
You can also do grass fed beef,
12:27
omega-3 in pasture raised eggs, salmon,
12:35
cold wild caught salmon, also good.
12:38
All that stuff will bring up that as well.
12:41
And then my blood pressure was 112 over 70,
12:44
which is as good as it's
12:45
been in a very long time.
12:47
Gotcha.
12:48
Gotcha.
12:49
All really, really good stuff.
12:51
Lex asks about progress photos.
12:54
Those are due by check-in on Thursday.
12:57
Yeah,
12:58
I messaged you about putting those
13:00
photos in.
13:01
I love photos more than weight.
13:03
And I love this stuff,
13:05
like you just mentioned, the A1C.
13:07
This stuff is also more
13:09
important than just one specific number.
13:13
People should be focusing on
13:14
all the areas.
13:16
Heidi wants naked photos.
13:20
Oh, man, that's hilarious.
13:22
But no,
13:22
I think that photos are much better
13:24
to kind of tell how a
13:25
person's changing overall
13:27
is to be able to assess changes.
13:30
What I love the most is the blood numbers.
13:33
Yeah.
13:33
Like that.
13:35
Because I know from past experience,
13:37
when all those are in good shape,
13:40
then everything starts lining up.
13:43
Everything starts happening better.
13:44
And I feel better than I
13:47
felt in a long time.
13:50
You sound like energy's better.
13:53
Everything sounds better.
13:54
I mean,
13:54
and I know you're in a busy season
13:57
with the podcast,
13:58
but I think your energy in
14:00
general has just, I don't know.
14:03
I can tell a difference with you for sure.
14:06
So it's, it's night and day.
14:08
I,
14:09
I've been getting up like an hour early
14:11
and just doing stuff around the house,
14:15
just kind of setting my day.
14:16
And that usually I was,
14:18
because I work from home
14:20
like 15 minutes before I have to work,
14:22
rolling out of bed,
14:24
logging onto my computer.
14:26
Now I'm up about an hour ahead.
14:27
Yeah.
14:28
A cup of coffee, enjoy the morning.
14:30
Oh, my gosh.
14:32
Who is this guy?
14:33
I know.
14:34
I mean, like, but this goes to show you,
14:36
though,
14:38
I'm thinking back to because your
14:41
wife's little patch right
14:43
now isn't the first hard patch we've hit.
14:45
Right.
14:45
Last October, before all this happened,
14:48
you were going through some
14:49
rocky stuff and likely still are.
14:50
We just haven't really
14:51
talked much about it with
14:53
Julie's family and your own family,
14:55
with your mother.
14:57
And I mean, and I know that people
15:01
I feel like there's so much
15:03
of this like divide between
15:04
physical and mental health,
15:07
but I honestly think even
15:09
the way that that was affecting you,
15:12
might've even been more physical too.
15:14
Like you were honestly
15:16
feeling physically sick and
15:18
didn't even realize it and
15:20
likely were like, God,
15:21
like I'm in the dumps.
15:23
And you were probably in the
15:24
dumps about the situation,
15:26
but we're just assuming you
15:28
were in the dumps and there
15:30
was actually something
15:31
going on that you were not even aware of.
15:34
And it took you about three
15:35
months to finally get your
15:37
ass in the hospital and figure things out,
15:40
right?
15:40
And then another three
15:42
months for me to blow
15:43
something out of my nose.
15:44
Yes, that's just crazy.
15:45
That's crazy.
15:46
I mean, did you call the doctor and like,
15:48
hey, you know,
15:49
you left a piece of sponge up in my nose?
15:51
Because I would have.
15:53
I called somebody else and
15:55
they advised me not to call the doctor.
15:57
I would have called.
15:59
I would have been like.
16:00
I called an attorney.
16:02
Did you?
16:03
That's definitely what I
16:05
called somebody like that for sure.
16:06
Yeah.
16:09
So we're going to wait and
16:11
see what they find out.
16:13
Okay.
16:13
All right.
16:15
How about the gym?
16:16
Have you been getting into the gym,
16:18
working out at home?
16:20
So we're still down to one car.
16:23
So the majority of my
16:24
workouts are in the garage,
16:26
but it's been 80 degrees here.
16:28
So it's been awesome.
16:30
If there wasn't cottonwood in the air, um,
16:32
yesterday I was gagging on that, but, um,
16:36
I got a good workout in, um, I'm God,
16:39
I'm just really excited
16:40
about how things are going.
16:41
Yeah.
16:42
Good.
16:43
Um, I wish I could,
16:44
I was talking to somebody
16:45
earlier about this.
16:46
I actually think I was
16:47
talking to my podcast about this is like,
16:50
you guys in the winter time
16:52
hate working out in your garage.
16:53
So cold.
16:54
It's so cold right now.
16:56
It's like you literally, you walk outside,
16:59
you're in a sauna and it's just,
17:00
it's only May.
17:01
It's just, just going to get worse.
17:04
It's going to get worse.
17:04
I'm still,
17:05
I worked out at around 1230 and
17:08
my sports bra still does not feel good.
17:11
So I'm going to shower after this guys.
17:12
Don't worry.
17:12
I'm going to take a shower.
17:14
So
17:14
So Jake,
17:15
you may not be aware that one
17:17
Colton kicked my ass just a
17:18
half an hour ago.
17:19
So stop putting salt in the wound.
17:23
There is a tree in here in
17:24
Ohio called cotton wood.
17:27
And when it blooms,
17:28
it drops like puff balls.
17:31
And so we have one in my
17:33
neighbor has one in their backyard and it,
17:35
it literally looks like it
17:37
snowed in my backyard.
17:40
Um, and so, and I, that I am allergic to.
17:43
Hmm.
17:45
Interesting.
17:47
So Judy,
17:47
I am doing the same workout as Polaris.
17:50
I did not do that yesterday
17:52
because I was jonesing to
17:53
throw a sandbag around.
17:56
So I just I made up a
17:57
sandbag workout for me to
17:58
do because I just was I
18:01
wanted to throw it around.
18:03
Yeah.
18:03
I've been getting on my
18:05
sandbag a little bit more lately too.
18:07
Now that my body's getting
18:08
back to like not having injuries anymore,
18:10
like I'm almost like all healed up.
18:12
It's been nice to be able to
18:13
throw that thing around and
18:14
not be afraid of hurting myself anymore.
18:15
So it's been good.
18:18
Um, okay.
18:19
So all blood biomarkers are
18:21
on the up nutrition's on
18:23
the up weight is on the down.
18:25
You are getting photos over
18:26
to me this week.
18:28
So we'll have some things to look at.
18:30
Um, anything going on this weekend routine,
18:35
not traveling, right?
18:36
No semi-final stuff.
18:39
So Friday is my anniversary.
18:41
Ooh, 27 years.
18:45
That's how,
18:46
where are you guys going to go?
18:47
You know?
18:48
Uh,
18:49
we haven't decided yet because my wife
18:51
can't walk a lot.
18:53
So we have to figure out
18:55
like someplace to go and
18:57
enjoy the day where she,
19:00
where we can be okay.
19:02
Gotcha.
19:03
So you guys, are you off that day?
19:06
Uh, yeah, Monday.
19:07
Well, we're it's Friday.
19:08
Okay.
19:08
We're going to do it Monday.
19:10
Okay.
19:12
God,
19:12
it's already going to be Memorial Day.
19:13
It's crazy.
19:14
It's crazy, man.
19:15
I feel like this past couple weeks,
19:17
like you said,
19:18
it's been a time warp for me.
19:20
So, well, that's awesome.
19:21
So you're going to go do
19:22
something on Monday, not on Friday.
19:25
Correct.
19:25
We're going to go to dinner
19:26
on Friday night,
19:28
but do like a day activity on Monday.
19:31
Okay.
19:32
I gotcha.
19:33
All right, cool.
19:34
Well, that'll be nice.
19:35
So obviously that's where
19:37
I'm like memories over macros, right?
19:39
Like
19:40
Enjoy your dinner with your wife.
19:41
Yeah.
19:42
Yeah.
19:43
So there's a Chinese restaurant in town.
19:45
That's, I don't even know how to,
19:47
it's not your typical Chinese.
19:49
Like it's like all white meat,
19:51
chicken breast.
19:52
When they do a chicken dish, it's, um,
19:55
and it's her favorite.
19:57
So we're going to, uh, go there.
20:01
Yeah.
20:01
It'll be easy to, to eat well.
20:05
Cause I can get a chicken
20:06
dish with some vegetables,
20:08
not a ton of sauce.
20:09
Yep.
20:11
Yeah,
20:12
it's funny because people often don't
20:14
realize that Chinese restaurants,
20:17
if you're in a pinch,
20:18
can actually be one of the
20:19
healthiest places and the
20:21
cheapest places to get
20:22
healthy food because...
20:25
you can actually,
20:25
not that I would recommend
20:26
doing this on your date night,
20:27
but if you wanted to,
20:29
you can order everything
20:30
steamed with the sauce on
20:32
the side and they won't fry
20:33
anything in oil.
20:34
So you get all just chicken
20:36
and vegetables and rice plain.
20:38
And then you can add,
20:40
you can get the sauce on
20:41
the side and then you can
20:42
control everything.
20:43
So a little hack.
20:44
And then there's pretty much
20:45
a Chinese restaurant anywhere you go.
20:47
Yeah.
20:48
And this restaurant will do
20:50
anything to order.
20:51
Yeah.
20:52
That's awesome.
20:53
So, uh,
20:53
wide zombie says not your typical
20:55
Chinese.
20:56
That's also Judy Reed's nickname.
20:58
That's funny.
20:59
That's funny.
21:00
So, um, yeah, I feel like this week, man,
21:03
you got a lot of good reports.
21:04
So now with all of that,
21:06
when do you have to see
21:06
your doctor again?
21:09
So because of insurance,
21:11
I can't go for three months,
21:13
but that's already set up.
21:16
And then cardiology is in July.
21:19
Okay.
21:21
So things are all in the up.
21:23
Yeah.
21:23
So I still have a couple
21:24
months off before I have to go back.
21:26
Awesome.
21:27
Awesome.
21:28
The game plan with the
21:29
insulin is that if I can
21:30
hold under 110 blood sugar
21:33
for five days to decrease
21:36
the units by two,
21:36
and if I can hold it for three more days,
21:39
another two,
21:40
and then trying to get off of
21:43
that insulin.
21:44
Awesome.
21:44
I love that.
21:45
And so maybe it's three months.
21:47
Sounds like it's so far away,
21:49
but it's 12 weeks.
21:49
It goes so fast.
21:51
It really does.
21:51
It is.
21:52
So, but so, okay.
21:54
So you're not, so you're not traveling.
21:55
Are you going to Knoxville?
21:58
So I wasn't going to go,
22:00
but I found a super, super cheap hotel.
22:04
And if,
22:04
if we get our car back and Julie is okay,
22:09
I'm, I think I'm going.
22:11
Awesome.
22:11
Well, look at that.
22:12
You're just going to go for the weekend.
22:14
Yeah.
22:14
Cool.
22:15
How much is it?
22:15
You're going to drive?
22:17
Yeah.
22:17
It's six hours.
22:18
Okay.
22:19
That's not too bad.
22:20
No, that's not too bad.
22:22
Well, cool.
22:22
So that won't be until next
22:23
weekend though.
22:24
This weekend's correct.
22:25
Yeah.
22:26
There are some ifs in there
22:28
that we still have to figure out.
22:30
I gotcha.
22:30
I gotcha.
22:32
Um, what's a little red bull on your right,
22:34
Scott.
22:35
So it,
22:36
this is what I had my strawberries in.
22:38
Yeah.
22:39
But it's a,
22:39
it's actually like a Santa dish.
22:43
My wife likes to eat out of,
22:47
and so I just grabbed it to
22:48
put the strawberries.
22:49
Very seasonal.
22:51
Yeah.
22:52
Awesome.
22:53
Um, yeah.
22:54
I mean, I feel like right now we're in a,
22:57
a really good place.
22:59
So I feel like this week is all about,
23:02
honestly,
23:03
I'm glad that you didn't get
23:04
sick after that.
23:05
Cause I was all, I was worried about,
23:08
I'm glad that you had your checkup.
23:09
Cause what was the person's like,
23:10
you got to make sure you go
23:11
to the doctor.
23:11
Cause your blood sugar is going to spike.
23:13
You know,
23:14
people don't realize how much infection.
23:16
And so that spikes your blood sugar.
23:18
I'm like, don't get yourself being honest.
23:20
If it's been in there since October.
23:22
Yeah.
23:23
I truly feel it's what
23:24
caused the AFib because the
23:26
AFib clinic said it was the
23:27
chest infection.
23:29
If that's been in there and
23:30
caused an infection that
23:32
spread to my lungs,
23:34
it could be what caused the AFib.
23:36
Oh, wow.
23:37
Yeah.
23:39
Whole series of events, man.
23:40
It's crazy.
23:42
All right.
23:43
So this week,
23:44
I think the main thing that I
23:45
want from you
23:47
is a food diary,
23:48
making sure that you're not
23:49
missing that out.
23:49
Because I know that last
23:50
week I was just looking to
23:51
kind of get you a little
23:53
bit more optimized in your ranges.
23:57
But I think that obviously
23:59
you just really had
24:00
Thursday and Friday where
24:01
you didn't track anything.
24:02
Were those just kind of like
24:04
days you just probably were
24:05
just routine and just forgot to track?
24:08
I was routine.
24:09
Those were days that I did a
24:11
shit ton of interviews.
24:12
Okay.
24:13
Yeah, that makes sense.
24:13
You've been doing a lot of interviews,
24:15
like back-to-back a lot.
24:16
So good, good stuff.
24:18
It's probably getting more
24:21
eyes on the podcast, which is good.
24:23
So what about getting back into the gym?
24:27
So as soon as we get another
24:28
car or I can get Julie back
24:31
to work where I can take her,
24:33
I'm going to go on those days.
24:35
Okay.
24:38
But the one thing we didn't
24:39
mention is I got a Ninja Creamy.
24:42
You have been flaunting that
24:44
in front of my face for six
24:46
months and I finally got one.
24:49
Because I literally,
24:51
I can't believe we haven't
24:52
had a podcast in two weeks
24:54
and I feel like, oh my gosh, yes.
24:56
So I am very curious.
25:00
I know you mentioned the black cherry.
25:01
You're trying out some different things.
25:03
Have you mastered your base yet?
25:05
Because that's the first part.
25:07
Yes, I have the right consistency now.
25:09
Okay.
25:10
That's the first part is you gotta,
25:12
you gotta get the base down, man.
25:14
I jacked up the black cherry.
25:15
It was so bad last night.
25:18
So what did you end up doing?
25:19
I,
25:20
so I found a black cherry extract to go
25:23
in with the black cherries
25:25
and it made it bitter.
25:26
Oh yeah.
25:27
So I made a new base tonight
25:29
with no extract,
25:31
just the frozen black cherries.
25:34
And, um,
25:37
I put in the Fairlife protein as my base.
25:44
And then the sugar-free
25:46
confectioner's sugar.
25:48
My favorite.
25:49
And some vanilla jello sugar-free pudding.
25:54
And that's sitting right now
25:55
to be the base to spend tonight.
25:58
So here's the tip for you
25:59
for your black cherry.
26:01
Rather than using black cherry extract,
26:03
what you can do is buy the
26:05
black cherry Jell-O mix too
26:08
and put a little bit of
26:10
that in and it won't make it bitter.
26:13
So I didn't put any extract in this base.
26:15
Okay.
26:15
But what I was saying is
26:16
because you tried the
26:16
extract and jacked it up.
26:18
If this base doesn't work, try getting the,
26:22
so do your vanilla,
26:23
but also get the black
26:24
cherry jello and add a
26:27
little bit of that in.
26:28
And then you'll get that
26:28
black cherry flavor without
26:30
the bitterness.
26:31
So that's another hack.
26:34
Man, Jell-O.
26:35
Growing up, I remember making Jell-O.
26:38
Never did I think I was
26:39
going to be using Jell-O
26:40
like I am in my adult life
26:42
in these different ninja cream recipes.
26:45
That stuff makes everything.
26:47
It's awesome.
26:48
And I asked you,
26:50
what happens if I put the
26:52
black cherries in as the
26:54
base or as a mix in?
26:56
If it's in as the base, it chops them up.
26:59
Yeah, that's what I was saying.
27:00
I think if you want it chunky,
27:01
you could do the mix-ins.
27:03
So I did a little bit of
27:03
both last night because I
27:05
wanted a little chunky,
27:06
but I wanted it kind of
27:07
spread throughout.
27:09
But then the bitterness was just too bad.
27:12
Yeah.
27:12
And yes, Heidi, all sugar-free.
27:14
Yeah.
27:15
And then people can – you
27:17
can do like the – like I almost got –
27:19
the different jello flavors,
27:20
they have like banana cream, pistachio.
27:24
Um,
27:24
I sent you that butter pecan one that I
27:26
haven't tried yet,
27:28
but I even found online,
27:29
you can get sugar-free candied pecans.
27:33
And so you're getting a
27:35
little bit less of the
27:36
calories from the sugar.
27:37
Um, and that would be like a really good,
27:40
like mix in for like the
27:41
butter pecan ice cream.
27:43
So I did get those pecans.
27:44
They just came.
27:45
Yeah.
27:46
That's awesome.
27:47
That might be a try this weekend.
27:48
Yeah.
27:49
It makes it so easy to get
27:50
your protein in at nighttime.
27:53
Yep.
27:54
Because it's, it is a bunch of protein.
27:59
Great treat.
28:00
Yeah.
28:02
I like it.
28:03
I'm pretty simple.
28:04
I like I get I know you're
28:05
like not a birthday cake person,
28:07
but I like using the
28:08
birthday cake extract.
28:09
And I do the vanilla or I do cheesecake.
28:12
I like the cheesecake flavor
28:13
to those ones are like my favorite.
28:17
So
28:18
I also like making a cookies
28:19
and cream and I'll buy the
28:21
Oreo thins or I'll buy the
28:24
Lenny and Larry's Oreo creams.
28:26
They look like Oreos,
28:27
but they're like a little bit healthier.
28:29
They have more fiber in them.
28:30
And I'll put a couple of
28:31
those in as mix-ins,
28:32
make a cookies and cream.
28:33
So I tried making one for my mom and just,
28:35
my mom is very much a
28:37
purist with ice cream.
28:38
She's like, she likes the full stuff.
28:41
So she was like, this is not ice cream.
28:43
The ones that came out good,
28:45
like I couldn't tell the difference.
28:47
Yeah.
28:48
yeah and with the ghost
28:50
protein you you suggested
28:51
to me yeah like the flavors
28:53
are freaking awesome like I
28:54
know the nutter butter
28:57
butter flavor is like put
28:59
that in your coffee it's
29:01
awesome I'll try that I'll
29:04
try that tomorrow morning
29:05
yeah put in your coffee
29:06
it's good I like that so okay but um
29:10
But yeah, Jake's having ice cream tonight.
29:12
You can literally make ice
29:14
cream for dinner now with
29:15
the Ninja Creamy.
29:16
So it's funny though.
29:17
The only thing I use it for is, I mean,
29:19
there's all these different
29:20
settings on it.
29:22
All I ever use is the light ice cream one.
29:24
I would like to maybe try
29:25
and make like a smoothie
29:26
bowl or something, but I just never do.
29:27
Yeah.
29:30
I'd like to try the,
29:31
cause you can make milkshakes in it.
29:33
Yep.
29:33
Like I could make a protein
29:34
milkshake or like, yeah,
29:37
it'd be really good.
29:38
And then you can make slushies.
29:40
Yep.
29:41
Or adult beverages,
29:42
whichever you're in the mood for.
29:44
Yeah, I know.
29:44
It's crazy all the things you can make.
29:45
But yeah,
29:46
I'm excited to see all of the
29:47
experimental things you do.
29:49
I love following... I can
29:50
never say his name right.
29:51
Zach Rushlow, whatever his last name is.
29:54
Flexible Dieting Lifestyle.
29:55
He's got so many fun recipes
29:58
and Ninja Creamy.
29:59
But little hack is...
30:01
he always tries to sell you
30:02
his flex brand protein his
30:04
flex brand cookie butters
30:05
and they're like 20 for his
30:07
powdered peanut butter just
30:09
get regular powdered peanut
30:11
butter they sell different
30:13
flavors on amazon so that's
30:14
what I do it's way cheaper
30:17
so jay birch asks what's
30:18
ghost protein so you know
30:20
ghost the energy drink what
30:22
I didn't know is it's a
30:23
full supplement company
30:24
yeah they have protein powders too
30:26
Yeah,
30:26
they have like flavored protein and
30:28
it is really, really good.
30:31
Yeah, it's delicious.
30:33
And I like my first form.
30:34
I'm usually all first form,
30:35
but I like the flavors that Ghost has,
30:37
like the Chips Ahoy, the Oreo.
30:40
I still, I just, I'm sorry.
30:42
I can't say it enough.
30:43
Back in the day, Progenix, man,
30:45
like you just couldn't beat.
30:47
If I had Progenix cookies
30:48
and cream right now in that Ninja Creamy,
30:52
oh my God, like that would be insane.
30:54
Yeah.
30:55
Well, and I like first form stuff too.
30:57
Yeah.
30:58
It takes like a week to get to me.
31:00
Yeah, that's true.
31:00
Where the ghost protein I
31:02
could get overnight on Amazon.
31:04
Yeah, for sure.
31:05
Phillip remembers, you know, it's funny.
31:07
I saw somebody at the gym
31:08
and they were wearing a progenic shirt.
31:09
I'm like, Ooh,
31:09
that guy's been around here
31:11
for a long time.
31:12
So it was pretty funny.
31:13
But, um, but yeah, awesome.
31:16
Um, so I feel like this week,
31:18
I feel like we're in a good spot.
31:20
You're like doing all the things.
31:22
This is what I would like to call, um,
31:24
boring work that gets the
31:26
work done like I think
31:28
people want the exciting
31:30
stuff but nutrition at the
31:32
end of the day you should
31:35
fall into a routine like it
31:36
should end up becoming to
31:37
where it's just like
31:39
automated.
31:40
And this is the exciting stuff.
31:41
We're adding new things.
31:44
It's funny because I'm
31:44
creating a guide right now for people.
31:48
Because I'm not a recipe girl.
31:50
I have a few recipes,
31:51
but for the most part,
31:51
I know you saw I put out a recipe book.
31:53
I'm working on getting more recipes.
31:57
But this concept of people
32:00
go on diets and they remove everything,
32:03
but they don't replace them.
32:05
I'm like, if you like ice cream,
32:07
the Ninja Creamy can be a
32:08
great addition to your kitchen.
32:09
Now you can have ice cream
32:11
every single night.
32:12
And every once in a while
32:13
you go out for the real thing.
32:14
But this is the stuff that
32:15
people need to think about
32:16
when they're going on their journey.
32:18
It's exciting for the first
32:19
couple of weeks, but in a month from now,
32:21
you're going to be like,
32:22
I Ninja Creamy every night.
32:23
That's what I do.
32:24
I Ninja Creamy and chill.
32:25
So yeah.
32:28
I do not have a plunge pool.
32:30
Maybe that's what you can do
32:31
with your backyard.
32:31
By the way, how is your backyard coming?
32:35
So I got all the plants are set to,
32:38
to plant vegetables right now.
32:40
And I bought the vegetables.
32:41
I just got to plant them.
32:43
Um, so tomatoes, cucumbers, peppers, uh,
32:46
we're going to plant all those.
32:48
Awesome.
32:48
You can have some fresh veggies and, uh,
32:51
and then again,
32:52
it's my piddle project for the summer.
32:54
Love it.
32:55
Slow and easy.
32:56
Work at it how I can.
32:59
Cause with the way my wife's been,
33:01
I haven't been able to pay
33:02
a ton of attention,
33:04
but I did want to get those
33:05
planners in so I could.
33:07
Yeah.
33:08
To get the vegetables in.
33:10
It's funny.
33:10
Last week I was out of town.
33:12
My mom has not been doing very well.
33:14
And on Thursday when I was driving home,
33:16
I'm like,
33:17
I'm not going to stop at the
33:17
grocery store.
33:18
I'm going to Instacart.
33:19
And I try not to Instacart
33:20
because it's so fricking expensive.
33:22
I'm like, this is ridiculous.
33:24
I'm paying $7 for $50 for the groceries.
33:27
Anyways, when I get home,
33:29
There was a basil plant in my groceries.
33:31
I'm like, did I order a basil plant?
33:34
Nope,
33:35
but somebody delivered me a basil plant.
33:36
So now I've got this random
33:38
plant of basil that
33:40
somebody ordered and didn't get,
33:42
but now it's sitting on my
33:43
kitchen counter.
33:44
I'm like, I guess I'm growing basil now.
33:46
Yeah,
33:46
we got a package of wheat flour last
33:48
time we Instacarted that we
33:49
did not order.
33:50
Which is crazy.
33:51
I was missing my English
33:52
muffins and I got a basil plant instead.
33:55
So just not, whatever, but-
33:58
Don't you,
33:59
don't you cook Italian for the
34:00
family occasionally?
34:01
I do.
34:02
Yes, I do.
34:03
So in fact, my mother's here right now.
34:06
She's staying with me for this week.
34:08
And so I think I'm actually
34:10
going to make a tomato sauce tomorrow,
34:11
which I haven't done in years.
34:13
And so fresh basil.
34:14
I do.
34:15
We'll see how it goes.
34:16
Cause she loves Italian.
34:18
So we'll see.
34:20
All right, guys.
34:22
Bob, it's been a good week.
34:23
Glad to be back.
34:25
We will see everybody next
34:26
time on Slidesdale Media
34:29
Weight Loss Journey.
34:30
Have a great week, everybody.