Thank you to Behavioral Hey for sponsoring this
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Enough chi chat. Now, we're just starting key.
Chi chat. As we start the podcast,
where we literally just chi shit. I I
it's funny how this is just us talking
and screwing around and it's like, what's screwing
around and talking. We got. Get this podcast?
We gotta start recording us screwing around and
talking.
How's it going of gas? So good. Never
better.
So I have a weird food thing. Okay.
That happened over the weekend. I didn't even
eat it. It freaked me out. I didn't
want anything to do with it.
So my wife
went to a
funeral,
here in town,
poly person passed away, and it was, like
a famous person,
and this was, like, a huge funeral apparently.
And so
anyway,
she brought home
lots of styrofoam
containers of leftovers.
And I've been married to a poly lesion
for 10 years,
plus.
Oh, well, depends on if you count the
wedding or the marriage.
Was 2 different things.
Sorry story. Sorry family.
Thanks for going to our Fake marriage party.
Anyway.
I thought I'd seen everything.
But I will... She brought home this thing
and I was like, what on Earth is
that?
I'm just gonna show you guys. Okay? For
context,
the pictures don't even do it justice, but
you see these guys right here.
These like hot pink red wiener. Mh.
That... That's very mild compared to what they
actually look like. I was like, is this
candy? Is is this like a
I don't know. It just didn't look right.
It looks so
neon. Just aggressively red. And just not, like,
a
color you've seen in nature, You know? I
was like, they're called Hawaiian Winners.
Not winners, winners.
I just... I didn't try it. It was
very off putting to me visually. I just
wanted to bring it up. I'd... It was
weird. I never encountered them before. Never even
heard of him.
She didn't know what they were called. But
had to look it up, but anyway, That
she had them a fool? Yeah.
She tried to get me to try it
and I was like, no. Thank you.
But
she also gave me a bite of a
little bit of everything, and it had lumpy
salmon on it and that kinda ruined my
day. So
Anyway, that was my food story for the
week. I think. Think that's all of them.
How about you? You anything out over the
weekend? What's looming sound? Loa Salmon. Loa.
You know, it's stuff that looks like salsa,
but it's fish. Yeah. That's Lo Sam. Oh,
gotcha. I like that stuff. Yeah. You like
Poke balls too. Yeah.
Just... It I I don't know what it
is about where the... I don't know what
the diff... The line is between
sushi flavor and poke
or that kind of flavor,
but there's a definite
distinction in my tongue has not made Leap.
I was gonna say you've come a long
way on Salmon lately.
Dude.
I told you guys I had that smoked
salmon roll down at that place. I still
think about that. It was so good. I
don't like Salmon in general, but, oh, heavily
smoked salmon and I'm a big fan of.
I a salmon.
Sorry. It taste me.
Did I tell you guys about when we...
So we went with some friends because My
friend's wife is from there, and her family
still lives there into Tahiti, and we went
out there, and we ended up at this
big church party.
They'd been cooking all night, Like, they buried
stuff and pits and all this stuff.
So
we went to this 1 specific like,
the...
They're called war in this in the in
the church that... It's like the specific neighborhoods
that go to church together. I know what
award? I was like, are you explaining this
for the listener? For the listener. Okay.
What do you think we got a bunch
of god
run around?
Anyway, we got in... We work... We got
in my friend's wife. I mean, she's my
friend too. We got you what. We got.
So
my friend's wife's family's line. Okay. Of food,
and they're just loading it up and this
1 guy's like, you want some of this.
And I'm like,
What is it? And they said it was
some kind of fish thing. And I just
looked at my friend, and he's like, yeah.
I'm like, okay.
And there's just so many different fish things.
So I was I'm walking over. I just
take a big bite of this...
You know, it looks some kind of raw
fish dish and I'm like, what that It's
it was a little off, I'm like, yeah,
it's alright. So I ate a couple more
bites and moved down to the other stuff,
and then
my friend something he's like, what do you
think of that? I'm like,
that's okay. And then my other friend that
was this came where he was like, he
was like gag.
And he it was, like,
some like like, 15 day fermented fish or
something I was literally eating like rotten fish.
It was so good. And then once I
realized that that was, like the z that
I was getting was like,
fermentation.
I lost my appetite that couldn't finished the
rest of my boys. Yeah. That's fair dog.
Well, you know, we talked about this already,
but Anthony Bo said that you're just waiting
for the right stage of Take decay to
eat something. Maybe they figured it out. Maybe
they just missed it finally. It just overs
overshadowed bit.
Like, oh, sorry. Supposed to be 2 days.
Not 75 days. That's our bed.
Now. You've told us about tahiti, but I
don't think I've heard No. You didn't... We
we didn't get that 1. That's interesting.
Good for you for this Weekend was my
son's birthday. So
He Which 1 your favorite son or the
other 1?
No come.
That's a trap. You failed.
No.
I love this kid. Like,
he... We're very different which is awesome. I
never expected to have a kid like this.
It's amazing.
But, like,
I don't know. He's kinda he's a lot
like you in a away and we're best
friends. Yeah. It's all good. We're gonna have
differences. I mean, I'm a big fan.
Anyway, he turned 13
Convince. I'll see like your son.
I feel like you're trying to make me.
No No. I'm not.
He just... I he's a 13 year old,
You know, you have a 13 year old
Yeah. I get it. They're hard to like
Some. I love them, but sometimes they're hard
to like. Yeah.
He
he he wanted crepe, so we made crepe
for breakfast, which you've
had crepe at my house before, so we
go all out with crepe, and it was
amazing.
I made 1 with cookie butter.
You know what that is? Mh.
Yeah. Like peanut butter made from cookies? Yeah.
But like, specifically those
Ba? Yeah.
I know a lot for never having had
it. Yeah.
And with... They're manufactured in.
Done.
Don't know either but. You just kept answering.
Probably the Midwest effect. Yeah. The Midwest or
China. China. Sorry sorry. You're making crepe.
Yeah. Just cookie butter
banana,
and whip whipped cream with some powdered sugar
on That sounds bros like smashing. Literally a
dessert for breakfast is the best.
Anyway, so that was really good. I also
love a good nutella, strawberry
then and whipped cream. That's a that's a
good... I've always found Nutella is fine, but
I'm not.
You tell us. I never think about it.
If it's somewhere and it's part of what
we're doing, come down, but it's not something
I ever were crave.
We put Nutella on our kid's breakfast at
least 3 times a week. Whether it's...
We... With the pan crepe, which Brought up
before or Crepe Grapes or Waffle Friday, they're
Sham and new nutella on Egg waffles.
Anyway, they're they're new nutella freaks.
Nutella is chocolate for fools and coward.
It's either people that don't realize they're just
eating chocolate
for breakfast
or for people that are afraid to just
eat chocolate for breakfast.
Not really, Not really. I like it. Not
to insult your children pub. My children love
Nutella.
My children love Nutella so much. My son
asked for a big jar of Nutella for
every holiday.
I'm insulted in my family just as much,
but like, I just don't get the appeal.
I've had chocolate. I've had chocolate syrup. It's
amazing.
Just just commit. You know? Oh. It was
awesome for dinner because he
He never... He didn't really request anything,
but my mom was... Can I guess?
Sure. You won't get it. Doing want bet.
Mh.
I'm gonna get it for 2 reasons. 1,
he told us it's his favorite food.
And 2, I was already told what it
was. I even go on. Who told you?
No?
No.
I work for your wife man. Oh, yeah.
Go. Go. I probably talk to my wife
more than I talked to my wife. How's
she doing by the way? I don't know.
Sorry. Yesterday for a little bit.
So he... My mom just offered to bring
down, like, her lasagna, which she could be
because she knows that he really likes it.
And so we said that to him and
he
lit up with joy and said absolutely.
But they're... So this lasagna is a very...
I don't know where it came from, but
it's not traditional on.
By any means.
This was made with ground beef
and
cottage cheese. When Dad and Grandpa got home.
I said, what did you guys have? And
he said, Lynette made moms Lasagna. So I
think it's Grandma's recipe. Grandma's. Okay. That's good.
Makes sense.
And it's got swiss cheese in it.
Swiss cheese, cottage cheese.
And ground beef. And ground beef.
I don't hate this. It's it's basically a
Midwest casserole with lasagna noodles,
but
that's why I grew up
Like, when someone said Lasagna, I'm like, yeah.
Yep. And then when I had it at
a restaurant and I was like no.
I didn't like Lasagna anywhere for the longest
time
because of this.
So to push the story on, so Susan
and I are dating.
And
we have
this idea on a win let's to make
Lasagna. So we...
I guess in the in the early 2
thousands, you weakened could Google recipes, I guess,
as a thing. I don't I don't know.
I believe so. I never I don't know
if there were food. I don't know if
there were food blogs back then. Maybe it
was all recipes type thing or something we
found,
you know, a highly rated homemade lasagna recipe
together,
and then we went shopping together, made the
recipe
together. I'm just making... She didn't make it
for me. Like, this was a together thing.
And I... And we are eating it and
I'm like, that's really good, But, man, there's
nothing like, there's there's nothing like my mom's
lasagna. And now if she holds that over
my head.
Like it's the worst thing I've ever said
to it.
I cooked was on for you and you
said, well, it's not like my mom's. And
I'm like, now, that's not what the situate
I always have to correct her and bring
her down because I'm like, that's not what
the situation was.
I also participated in the event. Okay?
If you made me Lasagna, I would never
compared it to my mom's lasagna.
That's I do still think about Whenever grandma,
we're at her house, have a dinner and
she made Lasagna, and I still think about
it. It's 1 of the things that she
made that I'm most nostalgic about. Yeah. That
sounds so good. It sounds like they fixed
all the problems with Lasagna.
I mean Lasagna is fine, but
I got a bone to pick real quick.
They gotta be called something else.
Because noodles are not just what they're made
of. Noodles are long Shoe shaped things.
Okay?
I'll get down with the spiral or a
macaroni, but a sheet of paper
is a noodle knot. I'm sorry. Well, it's
all macaroni. Right?
Yeah. But, you know Elbow, whatever those are
called? Ka. Is that what it is? That's
the real swirly 1. 0, love that guy.
Crazy Ka.
Did we talk about that
irish guy that reviewed the
pasta flavor or the pasta shapes,
the real. Have I just shown you guys?
We touch base on it. He's like... Sounds
familiar. It's like a whole he has a
whole thing behind him. Right? He's green screened
in or whatever, and it's got tons of
different pasta shapes,
and he starts with bow tie pasta, and
he just goes on, like, a 5 minute
high rate about how terrible bow tie pasta
is. And how it doesn't cook evenly, and
it doesn't hold sauce right and blah and
he's like, I don't remember what I was
doing. That's trash and it's that's the the
video. He doesn't even go on to the
second I love bow tie pasta.
So I'm gonna have to disagree with your
Irish friend. I like the different textures and...
Yeah.
Yeah. I'm I'm down for some... I don't
need it to all be 1 thing. I
like a little. I also like the shape
you can, like, stack 3 of them on
the fork.
Get in there, good or more. Yeah. Have
you got a big fork if you wanna
get crazy. Yeah.
I don't have a big fork.
Alright.
Denny's, do you have any food things you
wanna talk about? Nope. Alright. I got 1
more thing I wanna address
from our Chat episode.
I was listening to it to get notes
ready and what have you. And
I think I I
Although you sent us a video, Denny about
the 3 d printing of meats
that
that explains to it oh Todd sent that.
Yeah. Okay. I sent you the ice cream
video deal. Oh, okay. So... Anyway, you sent
us the video and it explained it a
little bit, but... So it... I'm a little
more clear.
But I just... I didn't explain... I couldn't
explain what I was trying to say and
then it kinda clicked for me. Like, in
the scenario where
where an actual animal is taking that stuff
and processing it right?
We also eat part of the machine that's
processing it. Like, in the 3 d printer
scenario,
does do you get what I'm saying there?
Like,
we're
we're eating the machine.
And what it did with that stuff.
With when they're just taking the ingredients and
then printing them. That doesn't... I don't. I
don't get it.
Like, we're eating the biological
machine. We're not just eating the byproduct of
what it ate or those ingredients mixed together
in a different way. We're eating the machine.
Does that make sense? I understand what you're
saying? Why I don't understand how this could
possibly work. And I said I understand it
less now than I did when you... When
I watched the video or before I watch
the video.
It just... It's it doesn't make any sense
to me. I don't like it. I think
it should stop. That's all. I'm done.
Danny? Yeah.
What are we talking about today? We're going
to be talking about a Youtube video that
I found that I sent out to the
boys
it's called actually start cooking healthy foods,
5 habits.
It is from a Youtuber named
Ethan Sc
Sc ba. The big Sc basket. Yeah. He
had an excellent name.
I've seen a few of his videos before,
like, I've seen him guest star with like,
something on... With Joshua Wise men and a
few other channels, and
he's entertaining and interesting, but I didn't realize
that
part of his whole thing was
trying to find
a, better way for you personally to be
healthy.
Yeah.
I I'm gonna be... I pull a real
Todd here,
and I watched the video mostly.
And have prepared it at all.
Sorry. We shouldn't call that polling a time.
No. It makes sense. I'm okay with it.
As he's not even listening.
Has got the radio video pull of them.
Looking at this the no dude. I no.
I know. Didn't even watch it, so I'm
just kidding. I like, how dare you?
No. I
why don't you
you can start off the conversation. What do
you wanna talk about first?
I wanted to start off by talking about
meal prepping.
I realized while I was watching this video
the second time and making notes for this
episode,
that I have always made this excuse in
my head that I don't want to do
meal prepping because I don't like
the idea of just eating the same thing
all the time.
And then I will proceed to have Taco
bell multiple times a week.
And not even like a varied order usually.
No. It's almost always the same thing. So
I'm already doing that. So I I... It's...
It made me stop and think like,
what am my... What is my what is
my real reason? You know?
You like taco about bell? I, I do
like Taco bell, but I have to find
healthier alternatives, and and it just... I've always
used that as excuse for meal prepping. Always.
Like, I don't wanna eat the same lunch,
5 days in a row.
But I do it 2 times at a
a week,
at least
pretty regularly. Yeah. I whether it's taco bell
or some other fast food place. Like, I'm
eating the same
variation of
5 to 10 bits of junk every single
week.
I... I know what you're saying, but
you go get it fresh. Like, you're not
going to Taco bell and buy in 5
burritos, eating 2 and a half of them
and then f it and then eating 2
and a half. Yeah. I mean, you're right
about that. And I know how you feel
about reheat meats for sure.
I recall. You're not a fan.
I
I think for me, when it comes to
things like tacos and breed out, it's the
the cold stuff, I don't like heating. Like,
lettuce and sour it's a big worse. You
just can't... It's never good later.
Anyway.
Yeah. And not that I would reheat taco
bell, but I'm just saying, I'm already eating
the same thing all the time.
That's a good point. And I it just
never occurred to me in that way until
I was watching this video again. I was
like,
hey, dummy.
You already do this. Just the bad way.
It it never occurred to me until it
you said that it occurred to you. Yeah.
But I totally do the same thing. Yeah.
So it's weird.
Yeah. The only way we've been successful with
it is
if we have a plan for what the
the the meals are gonna be,
but it's not 5 of the same thing
case up and put in the fridge. It's
it's cooked chicken breasts. It's
some cooked shrimp
with just a basic seasoning, like our... Like,
Hey grill h b from.
There's nothing basic. That's my. That's my favorite
new bit.
Or,
and then we'll cook up peppers and onions
just with, like, salt and pepper, or whatever.
And then we can make a Greek bowl
or we can make,
you know,
like a Mexican style thing or
or an Italian style thing. We can use
the same ingredients, but we can
just really accelerate the cooking crust. So it's
all cooked. The chickens cooked the peppers and
onions are cooked, and then we're just adding
in
different variant. You know, we'll have some fresh
basil, fresh cilantro, whatever. So we can then
put together
something with the pre cooked things rather than
just having 5.
We've done... We did that. But but again,
we did it for 2 or 3 weeks
and then stop doing it because it's
it's seriously such a pain to track it
and keep
and keep doing it. Yeah. It is
it is anti
to our hunter gather
nature to just have food start. It's not...
We're we're not
wired to to do that. It's... You know
what I mean? You it... All you're doing
is you're holding strong to your roots. Don't
beep. Don't feel bad.
You're like, I gotta go hunt and gather.
I can't just have this thing that's already
in the fridge.
I don't know. I'm just trying to make
excuses excuse. Yeah. That's yeah. That's why I
don't like. Leftovers the next time somebody asked
me, like, do I look like?
I'm not a hunter. What the H g
or are you talking about leftovers?
And I love how my hunting hunting and
gathering is going out to eat. Yeah. Yeah.
What's the garbage supposed to eat if I
eat the leftover them? It's 1 of the
many, many cycles that we've done to our
brains
to trick ourselves into thinking that that is
rewarding because that's what we're doing even though
it's not even close to the same thing.
Yeah. In in a million ways, not only
is the thing you're getting, not the same
thing, but you're also driving a car there.
You're not using any energy, you know? You...
I mean, you are, but you're not your
energy,
dead dinosaurs
allegedly.
Anyway. Have you ever messed around with me
prepping away?
I have
organized
a a writ
I I transcribed a Youtube video into a
course about mill prepping, but no. I have
never
dabble in the dark art.
Personally.
I tried to 1 time
and I made...
I marinated some chicken breasts in this...
I just looked up an Italian marinade because
I was like, that's it's seem kind of,
like, mild in flavor.
It feels like I can use this chicken
for a lot of different stuff. And I
got it done. And I'm not a big
fan of cooking chicken,
like the fear factor when cooking chicken for
me is way higher than it vis with
any other meat.
Just because,
like,
there's a lot more risk associated with it
in my mind. Yeah.
But I made it, and it was the
best chicken I've ever made, and everyone agreed,
and it was gone real quick. So like,
within about 30 minutes, there was no chicken
left for protein. I feel convinced that if
I just started cooking proteins regularly, I'd be
fine.
It's just a mental hurdle that I've gotta
run through.
Yeah. It's not bad once you do it.
Also, it doesn't matter. That guy's eating raw
meat left and right. Guess. We're not talking
about him again, please.
Dude even when I was editing that that
podcast. I was like, oh, I hate it.
They I hate it so much.
Sorry. No. You're good.
Have you guys noticed he touches on this
in the video as well? Have you guys
noticed
since especially since we've been doing the pod
and Todd been
more involved online with food for longer than
either of us, but
like,
so much of your feed is either food
or nutritional stuff that you see all the
time. Yes. Mh. I think it's crazy. And
I've started to notice this too because
you know, if the Internet is
what it is, and it is,
you know, people trying to put their opinions
out there, whether they're
you know,
correct or not? Yeah. Founded or not, but,
he just mentions to always be skeptical
skeptical.
Always be skeptical of online videos and tips.
It's more important for you to figure out
what works for your body specifically,
as an individual, than it is for
you to follow some steps of whatever
person that you align yourself with.
So try and keep a more open mind
in a specific way. Does that make sense?
Yes. Because
it's not that they're being dishonest or they're
wrong or whatever.
It's that they have an agenda.
Yeah. And that that could be anything. It
could be that they're trying to push a
vegan lifestyle, or they're only concerned with making
the most flavorful dish
or they're concerned about allergies that have nothing
to do with you personally. Or they found
a diet that works for them so well
that they've become like almost evan about it?
Yes. That could also be a thing. Or
it's the v shred guy who's gonna talk
for 20 minutes and not teach me anything
thing. Alright. Listen. Hey. You talking about Doctor
Drew? No. He's
doctor. I couldn't believe they wrote Doctor Drew
into that, but I'm a fan of Jamie's.
First of all, Doctor, drew looking fit.
Okay? I'm I am a straight married man,
but
that guy's a silver fox these days. I'm
for the V. Going. No. I love the
V shirt guy. I just...
I I just got frustrated that after 20
minutes, I hadn't learned anything and then he
just put me through this, like, sales pitch
funnel that never ended. But if you act
now, and if you act now for only
3 easy payments of 20, and I'm like,
dude. Just give me the freaking price, And
if I want to... And I I didn't
even want it anymore. I'm like, I don't
care. I'll be fat the rest of my
life. I hate those things. So it's just
like, start with the price. Start with the
price. Yeah.
Yeah. I get that. So another thing to
pile on top of this is I'm I'm
witnessing seeing this personally in my household right
now with
with Susie, is she,
probably a year ago, went through,
like, this
she got, like, a workout system and tracked
her macros and all this stuff. And this
specific system worked really well. She dropped, like,
15 to 20 pounds.
Was just happy as could be was build
a muscle.
And then
just as we do over the winter, we
let up, get a little softer around the
middle, you know, and she jumped back in
a few months ago to the same thing.
It's doing nothing for her. She just hit
a brick wall dude.
So, like, it's not a 1 size fits
all everyone, all that time, like,
your body could completely change from 1 year
to the next.
What did work for you
or it didn't work for you. Now does
the office
Yeah. So, yeah. You've gotta always keep an
open mind in following your personal journey. Right?
That's what's so frustrating about it why so
many people
I found that I'm really lucky. If I'm
just active and I'm working out and I'm
not eating like crap, I can still eat
crap.
That worked for me last time. I'm really
hoping it'll work for dude. I think it's...
I think I think women have... Oh, they
have it way way harder when it comes
to this stuff. No joke. Yeah. Yeah. Have
you guys seen the... There... It's just
I don't even know what pre dated reels,
but it was just some video. Fine.
No.
It was just on, like, Facebook, but it
said something about,
like, a wife doing all this stuff for
weeks and weeks and blah, my husband quit
drinking soda for a week. Switches the diet
so then he loses 20 pound. It really
is not fair at all. Like, I've witnessed
it just
not that I I think any women in
my life need to lose weight or anything.
I'm making that comment, but I know that
some of them felt like they needed to,
and they just feel like they don't get
anywhere. And they bust their hump, and I
I can literally just be like, I'm gonna
stop eating bread this week and drink Kombucha
and I'll drop 10 pounds. It's difficult too
because it's so it's so difficult for them.
Like, I said difficult too much, but it's
it's really hard on their mental health
get out. Yeah.
Anyway, There's also a lot higher
societal pressure on them to not. So that
sucks too you. Especially we're near on Youtube
weekly. Yeah. I can't even imagine.
It's... It's hard to watch, man. It makes
me sad because I'm like, no 1 cares
and I don't care.
But then when she's doing really well, like,
creeps leave message and say, you're looking really
good, whatever you're doing, keep it up and
she hates those. And I'm like, And then
when you do get compliments, you hate those
too. So...
That's because they're not. I've seen some of
those. They're not a confluence
there. They're creepy. They're creepy people. Like, there's...
I'm sure she does appreciate nice compliments, but
that's not what happens.
It's gross.
Alright.
Everyone start 10 fake accounts and leave Susie,
nice comments.
But like nice nice. Yeah. Not creepy. Not
creepy nice.
Every female listening in to this. You're amazing
can be trusted. You're amazing just how you
are, Susie.
Though I don't say that. Yeah. No. It's
don't know if there's a way to not
be creepy No there's not. There's there's this
is not a good exercise. Making me think
back to...
I don't comment often, but it's making me
think back to the times I have that
I'm like, oh, it was me.
Not 1 Susie, but, like,
but like with people online.
I think now is probably before we jump
really, really into it,
probably good time for a break.
Oh, are you doing that now? You told
me that I was gonna have to basically
run the show because I made notes and
prepared the video the... That's fine. The.
These guys will be right back after
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We're back.
I know what you're doing.
Welcome back to food yet.
You know what? Who's doing. I know what
you're doing, Lloyd. I'm not hearing anymore.
I quit the pod.
I've done this too many times.
1 day I'm gonna really quit.
And then
you guys will really take off.
And then you'll be sorry. I'll be the
Scott Rain of this podcast.
That would suck if, like,
I could just quit in a half 1
day, and then I was gonna come back
because it was be in Ad diva, and
you just get a better podcast and just
like, shoot to the moon.
I would feel bad about that for the
record. Not as bad as I would. No.
That's for sure true, but you'd make a
good cop though.
What? Is he a cough? Yeah. Oh, I
would not make a good cough. I I
mean, to the people, I was policing maybe,
but not like what cops are are supposed
to. Yeah. Not the the general public. I
would be I would be the worst ops
like, hey.
Give me a hit off that.
I wouldn't do that.
I would take it from them. Confiscated. Yeah.
In the name of the law. I'm glad
to cut yourself there.
Cake. Con the way.
I wouldn't pull anybody over for speeding. I
pull people over and be like, did you
see how close that guy was behind you?
Do you not take a hint? Take a
hint? Drive faster?
Anyway, that's the kind of cop I would
be. I'd be like, let's
let's... These are these are not set in
stone. Okay? Laws change all the time. Just
go with the flop boy thing. We were
at a intersection in the other day, and
there's a cop next to me, and There's
a pedestrian come across and the people over
here at a left turn,
and they have to yield to the pedestrian,
and 3 cars did not yell... He had
to jump out of the way. I look
over at the cop and he's walking and
I'm like, he didn't look over it at
me. I'm like,
the homie me just no about got killed.
You're not gonna go get friend. Excuse me
your friends.
I was like just dumbfounded it. I'm like,
he's off duty he doesn't don't care. He
was like, it's like watching a game of
frog or something. That's my kinda cop. That's
the kind cop I would be.
Like... That's all I thought the cops were...
The first few years I lived here. I
think I saw anyone pulled over, but I've
been pulled over, and I've seen every day.
I seen multiple people over. The first few
years we lived here, and nobody was getting
pulled over anywhere in America. Because
everyone quit doing their jobs because of Covid
like cops were just like,
but then look illegal.
Alright. Or that didn't look bad.
Who knows what was in that car? Alright.
Alright. How to actually start cooking healthy food?
Homie.
Danny. What's his new?
John? Ethan. Ethan Sc.
Oh, yeah.
Some of the things that he polled were
from a book called understanding healthy eating, a
science based guide to how your diet affects
the health,
and 1 of the first things he talks
about is the total health effect, which is
kind of the breakdown
of
what goes into
you know, you're a hundred percent
health effect, basically, like the calorie balance and
food composition.
Macro nutrients.
And macros are really...
I mean, we've said it a lot on
the podcast. We've talked about it everybody that's
ever paid attention into dieting is like macros
and it seems like it's really scary, but
it's just something new to learn. It's just
the big 3. Yeah.
Yeah. And then,
let's see.
Sorry. My notes.
Oh, he presented a new food pyramid that
I'd never seen before. As soon as I
saw that I was like, finally, guys.
We have an actual redemption story for the
food pyramid after a hundred
amazon
I did I didn't notice that as well.
Yeah. And the base is just the calorie
balance, which just basically calories in calories out,
and you can get
I mean, you could eat a thousand calories
of twinkies, like he mentions that in the
video or a thousand calories.
Like,
you will still lose weight if you eat
less than you're putting out. Yeah. As long
as you eat less than you're putting out,
it doesn't really matter what it is, how
you'll feel that's gonna be a big chain.
There was a it was a college professor
that did that twin experiment. Right? He... 10
weeks. He he ate only twinkies, but he
was very careful about the amount of calories
that he consumed from them, like, he still
kept that less than his
output and he lost weight, like 20 pounds.
Yeah. But it's not.
Can you imagine how terrible he felt? Yeah
Not like, he's m nutrients. Oh, he must,
like, mentally physically
Probably emotionally, he must have felt like garbage
for the science.
But good for that guy?
You know. I... He talked about something in
there, and I didn't... Like, I watched it
once through really quick, but so you'll have
to maybe explain it to me more. As
best. I can. Yeah. I know how that
goes to. Sometimes when I'm the most prepared
that's like,
I mean,
It's a slightly longer straw. The amount Tell
the amount of times that I on this
video, like, I was pausing and taking notes
and pictures of things.
And
the amount of times that I was like,
oh, I don't need to take a picture
of that. I'll just remember that.
I'm a hundred percent sure it's gone. So
if we touch on any of those things.
But what were you gonna say? Well, the
thing that he talked about was, I I
think he just said more sat foods? And
Yeah. Like,
a bowl of pasta is gonna be a
lot more sat than a bowl of ice
cream. Right?
But he's... I believe he said that it's
easier for us to eat the less sat
foods. Like, it's easier to eat more of
that. It's easier to over eat.
So just... I just thought that was interesting
to you. I... I've noticed that whenever I
eat healthier, I need to eat way less.
Yeah. Yeah. Because the the breakdown was
the
the lower sat foods,
I don't understand the science behind it. But,
yeah, It's basically that. I like this because
it's quick burn. You. You'll you'll crave more
and you'll snack more because our bodies are...
I think naturally lazy. They want the easy
way out. And that's, like, a bowl of
ice cream is quick easy energy, and it's
like varied mentally
like delicious. Like, it's a very, like, positive
experience. Now, I don't think it is lazy.
I think it's that part, but it's more
work for us to eat more ice cream
than it is to eat a carrot. Right?
But it's easier when it comes to, like,
creating energy. It's easier for our body to
create a quick burst of energy off a
ebola ice cream than it is a bowl
of complex cart.
And I also think the prep comes in.
I'm gonna, oh, bowl cereal for dinner. It...
Last longer because like, it takes longer to
break down
and be digested and get in your system
where ice cream was just like... That's something
I was gonna say. I don't know if
he talked about this or not, he may
have, but
something with eating healthier if
Now, again, like he said, your goals could
be different, so just like watching videos or
whatever. This this is not the method for
everybody.
But if all you're trying to do is
lose weight,
I can't remember where I heard about this,
so I apologize for the source, but I
think it's
lots of sources,
like, eating foods that is that it takes
more energy from your body to break them
down. Like, your
like celery, for example has almost no calories,
and it's it's just basically a stock of
fiber.
So it takes your body a lot of
energy to break that down. So you
actually burn more energy eating it and digesting
it than you do from what you're taking
in. Mh. So, like, that's something a hack
that I would really like to implement
is just trying to eat foods that are
like, lower in calories
and burn a lot of calories.
You know what I'm saying? Yeah. Hundred percent.
I feel like that would be
That's like the quickest easiest way. It seems
like... Yeah. From a math standpoint. And and
a convenience standpoint if you've done the prep.
I mean, you can get a bag of
those little baby carrots, just grab those, snack
on those, wash some celery and cut them
up into fight my
toddler daughter for them. She's a fe for
those baby jared dude.
A fe. This is gonna see like a
hawk.
I miss. I can't eat them with braces
on carrots are, like,
absolutely not. My mouth just rejects them. You
do, like steam carrots?
Yeah. Sure. But like, carrots were in my
favorite. I just snack. III could eat a
whole bag of baby carrots throughout a day
or 2, Like, just snacking on them. But
I can't eat them anymore I miss them.
I do think that I do... I undo
a lot of the goodwill. I'm doing for
my body eating the baby carrots.
With the
coding of
coyote
wild coyote ranch dressing. I sm in before
I suck them down that's definitely doing war
harm than good.
Anyway.
I thought it was interesting, and I'd heard
this before and the idea of actually doing
it, especially in my current weight is crazy,
but in order to lean down 1 of
the things to look at is eating a
gram of protein per
pound of body weight. Yeah.
So that would be, like, 200 grams of
protein a day. For me.
How does that... What what would that equal?
Like, how much meat is that? I don't
gonna look that up. I don't know. I
I have a buddy that is, like, cutting
right now and doing
just trying to do a ton of
basically match this, and he hates days that
he has to
supplement it with,
like,
a protein shake and a protein bar and
all this extra stuff. He's trying to get
it all as naturally as possible. But obviously,
we're adults and we're busy and sometimes you
can't do that.
But
shout out to Riley.
So here's
Wiki Howe. How to get 250 grams of
protein. 30 ounces of beef
for 200 grams. Sorry. Go ahead. No You're
good. Yeah. No.
It's like it... All it has, like, 2
2 filet not filet, 2 like, little salmon
steaks.
A whole chicken breast
and the whole plate of ground beef and
5 eggs
throughout the whole day. Nobody can eat that
many eggs. Yeah. It's it's basically, like, if
you've ever seen
the rock post, what he's
eating.
It's basically because
he's probably
what, 2 7300
pounds maybe.
I mean, in real life or what they
bill him when he Wrestle.
I mean, in real life. Yeah. He's gotta
be at least 2 70.
Easy.
But, I mean, so that's 270
grams of protein. That is so crazy.
And to balance that with your other macros,
to still not overdo it in, like, the
carbs or fats
is nuts.
But 1 thing I like that he talked
about also was
that physical health was only 1 aspect of
the diet.
And when you need to... When you're work...
When you're looking for something, you need to
also keep in mind your mental and social
health, You don't want to be
like we talked about at the beginning, like,
meal prep
where you don't wanna be dread half to
eat something
that can be
devastating for your mental health and and backfire
in a bad way with your diet. And
also your social health,
so that you can plan accordingly maybe you
eat less of the macros for lunch if
you're going out with friends for dinner so
that you can be
more open to an entire menu for what
you can do to still match your macros.
So I thought that that was...
And he said intermittent fast. So
skip breakfast, eat a a lean protein lunch,
and then you'll be able to pretty much
eat... Not whatever you want, but you'll be
able to just order
Yep. A lot closer to it.
And, yeah. So I mean, it just... It
all is about customizing the approach, and that
right there was why I sent this video
to you guys. Is how he talks about
customizing
the approach and trying new things is what
actually made me think
I might actually be able to do this.
Yeah. Like, that's crazy. I've never tracked macros
ever in my life.
Because I've never thought it would be possible
for me to prep stuff or think of
ideas and stuff.
But he's talked... He talks about 3 levels
to choose from when you're trying to make
your food at home.
You can do restaurant recreation. I think that
was 1 of the first tips.
Yeah. Number 1 of the 5 habits.
Is recreate your favorite food. Yeah. Which I
thought was so obvious, but brilliant, it had
never occurred to me before. Yeah. He talked...
That was something I really like, because he
did it in 3 stages. That and that
was the first stage was just just making
it at home. Right? Yep. Making it like,
trying to recreate what the restaurant does because
even doing that, you're going to have better
portion control because you can side what you
put on your plate as opposed to what
they hand you at a restaurant. And
unless you really swing for the fences, you're
gonna be using less fats because
restaurants are just trying to make things taste
as good as possible for you. So you
would naturally use less fats at home, and
you would have better poor control. So even
if you just
recreated your favorite dishes,
you would still save
caloric caloric from what you got it a.
Yeah. Because you're... Like, he said, they... Their
main objective is to make it taste as
good as possible
and make sure that you feel like you
have enough food. Yep. Which is too much
food. Yeah. Like, I got what I paid
for, but it's just more than you need.
Yeah. The rice thing was crazy too. Yeah.
When he overcook cooked the rice,
Yeah. That was wild. There's a part in
the video. We'll post the video too, but,
I mean, probably in the notes, there'll be
a link. We'll see.
Danny's 10 that too.
No They'll be a. You gotta stop making
me feel bad.
I will, when you do. But
yeah. He cooks normal rice
and puts it on a plate and then
he overcook cooks some rice intentionally.
And I liked also that he said that
no
Chinese chef is gonna recommend that you overcook
cook your rice, but you're
you're serving a different
You're... You have a different goal than they.
Yeah. You have a different goal in mind.
So, yeah. He overcook overflows his rice, so
it absorbs more water.
So, like, the same weight of rice.
1 was, like, 860
calories, and the other was, like, 510
calories. Yeah.
Well, that was...
I don't know if you're gonna get into
the 3 stages of that more, but, like,
that was
the second stage. Right? Of
reaction? Well, just first recreating the dish. Not
the 5 things, but the 3 things of
making the dish. Yeah. So the second 1
was just, like,
slightly making it, like, intentionally doing it healthier.
Yeah. And then the third step was, like,
drastically changing it. Low calorie alternative. Which was
when he used cauliflower instead of. Yeah. He
used cauliflower instead of rice, but he also
mentioned that, again, at that point, you're changing
fundamentally what the dish is. Yeah. So you've
really gotta be going forward in a diet
if that's what you're looking for.
I love that when he talked about doing
that with the Mac and cheese, where he
used less noodles and cheese and put in...
The other stuff that he put in there
sounded amazing. I'm going to be... I'm going
to be trying some of these recipes, but
when he had a full plate like a
full
casserole pan of mac and cheese like elbow
macaroni,
and he took half of it out and
filled it with his protein to help him
with help him get his macros and lower
his carbon intake. I was like,
thank you for making this so
visually obvious and simple and delicious looking. I
was like, oh my god. But then he
just added, like, sauteed pa peppers and onions
in with it too, and I was like,
Good. I'm like what. Have we only been
doing noodles and cheese. Yes.
Yeah. He A little bread crumb, crumble sometimes.
Yeah. He had a few a few recipes
in this video Was like,
I will be visiting cook well dot com
to see what's going on with some of
these
macro friendly ideas
just so that I can start to teach
myself that
eating well can still taste good.
I think that's another hurdle that I have.
We else, there's a lot of cool products
and he he talked about... So I don't
know how good they actually are because it
he it's a sponsor of his. Those those
ramen noodles. Oh yeah. But we've come across,
like, the teen w noodles that are like
Naked needs. Is that what hell?
But there's, like, we found this bag of,
like, quinoa based noodles that were super high
in protein,
and we sub those in for a few
meals even went than the kids even were,
like, those those are really good. So, like,
if you can find
instead of just regular elbow macaroni. You can
find them made out of lentils or you
can find them made out of something else
that can give you more protein on top
of it. That's also a good thing to
look for.
Yep. And I love that. It's
it's just making
substitution
slight adjustments to match
what your goals are.
You also have to be ready because
every time we do this, no matter... Well
Susie and I are well, Susie a good
cook. It's,
you know, it's just not as good as
what It's not gonna be your rich decadent
fatty mac and cheese. It's gonna be,
you know, a little lighter. It's gonna be
a little bit different flavor, it's not what
you're used to. And but if you keep
your goals in mind of why you're doing
it.
And it and it just makes you feel
better. Like,
III
love in the moment eating a fatty mac
and cheese, but, like,
30 minutes an hour later. I'm always like
a little sad about it. You're still awake.
Yeah. Exactly.
But when you're doing these substitution, it's like
you get that mental, like, comfort food experience.
But you also feel really good afterwards like.
Yeah. You can feel better about yourself for
it. Yeah. I think that 1 of the
differences that between you and I that this
would not occur. This would not happen to
me
because I know not everybody eats as terribly
as I do, but I'll bet you that
mac and cheese.
Taste better than Mcdonald's.
Oh, yeah.
How bet how bet it's better than,
like, once I look past, like nostalgia and
just
comfort in the same.
It I'm sure that a lot of this
stuff is actually better than most of the
stuff I eat on a regular basis. My
dad is a good cook.
Very decadent over the top with what he
adds, like, you'll always add cheese to whatever
or, you know, things like that, and it's
good, but it's just like,
most of the stuff that I eat personally
in my day today,
this would still be an improvement on.
So
Yeah. The 1 thing he talked about, and
I'm sure you'll get into
more in... But when he was just talking
about.
Pickled stuff for toppings. Mh. That's something that
I kinda hated everything pickled, except maybe sweet
pickles at 1 point in life, but I've
come around a lot on that. But just
it literally adds color to your dish it
will feel more
appealing, just looking at it. Some... That's why
the Mac and cheese looks so good. There
was just different colors in there and was
like, just chunks of chicken and green and...
Like man that look
delicious. Yeah. You know. Yeah. And I... It's
funny
speaking of pickled onions or pickling things. Pickled
onions. The first time Ever had him was
that your house, Todd, it was,
I think for the Super Bowl and
we're the big game. And
I remember trying them and I was on
day. Yeah. I was so excited to try
him because I always wanted to. And
I was eating them and Susie was sitting
across for me. And I didn't really realize
she was watching me eat, but I was,
like, very expressive in how impressed and it
and overjoyed I was by the flavor pop
that they added, but, yeah, that's a good
1.
So the first is recreate your favorite food
which we talked about. And then the second
1 is learn how a season lean protein.
And this section, I mean, that scene
sounds really obvious. But it led directly into
1 of the most wonderful
and wall breaking down
things to occur to me.
Was it the seasoning he broke down? Yeah.
It was, like, it it wasn't just, like
the recipe for seasoning ideas that he had,
but he he said, pick a seasoning.
That's all you have to do. That's... This
is kinda what I was talking about. Yeah.
It would, like, build your own meals. When
you were doing your meal prepping, this is
exactly what I was thinking about. So it's,
like, You pick a seasoning that you wanna
try. And then next, pick a protein.
Then after that, how do you wanna have
it? Bra sandwich rice
taco, pasta, whatever,
and then the last thing is just to
add garnish. And with those
those choices out of the way, you've got
a meal.
And it's done, then you just have to
follow through and cook it, and it seems
so
it it makes it seem so much less
intimidating. Me. Personally. I don't know why it
struck a chord with me,
but just like, what flavor are you into?
Okay? What protein are you gonna use? Okay?
How are you gonna eat? Okay. What are
you gonna put on it?
I went during the part when he talked
about the seasonings, I just really like to
where he he gave specific seasoning in combos,
but was also, like, for these type of
things. Like, he did his 3 main go
to type seasonings.
He's like, when I when I use this
seasoning, it was like this is for Fa
and Taco I was Mexican food. That sort
of thing. He had a mix for
things with price and, like, Eastern. I think
he said Middle Eastern food yeah Indian food
stuff like that. Middle Eastern dish that he
made with the golden Rice looked so good
as well. Totally. Oh my gosh. And
again, 1 of my first thoughts with this,
and
not to just talk about He b for.
But
I I realized immediately, I have
a handful of pre made seasonings on hand
already.
I can just look at those and decide.
Okay. That steps taken care of. I could
just pick easy. This is already made for
me. Then it's just protein and how
it's done. I've also got condiments with it
too.
So, yeah. I thought that that was awesome
and easy.
And then,
you know, after breaking that down,
Let's see. The third habit is control carbs.
I struggled terribly with this.
Oh, I struggled terribly.
I think that's when he got into, like,
substituting in cauliflower rice. And like, I was
talking about quinoa noodles or
or lent noodles or whatever. Yeah. This will
be the hardest part for me to start
controlling.
I can already tell.
Oh, a hundred percent.
I... This is maybe 20 years ago, but
it this is how how long Denny's been
a carb guy.
We went to a teri bowl type place,
and it's like burned in my memory. You
probably don't remember saying this.
But I was like,
this should have more chicken. And you said,
you like some rice with your chicken. I
like some chicken with my rice.
But I don't remember saying that, but is
a hundred percent still true. Yeah. Spot on.
But, yeah, I need to be looking at
alternatives and things like that. Karaoke sticks.
It was let's step from that, I think.
Yeah. Yeah. I'm pretty sure it was Teri
Grill.
Do you... Carbs are
a
there... It's so hard. Yeah. Let me tell
you how much I like carbs. This will
be no surprise to anyone.
I... If I'm, like, hungry
just snack whatever, I just need to eat
something, but I'm not feeling making something, you
know.
I will legitimately get a a slice of
bread.
You guys are gonna judge me so this
is the monster in me. Hope that you're
gonna say what I think you're gonna say.
Oh, there's a step in between probably. But
I sprinkle
salt on it.
And the salt the bread? Yeah. Okay. Dude,
I will just eat salt.
I I'll take a pinch of salt and
just eat it. I think I might be
like that alien for men and black. Aubrey
makes fun of me. She's like, I see
a sneak and salt and I'm like, I'm
not sneaky. I'm not embarrassed.
And she's like, You're sneak salt. My gosh.
That's a link hilarious. But I'll take the...
I'll have, like, coarse salt and I'll kinda
break it up with my fingers and sprinkle
it on there, and
I will also
take the crust off and eat that separately
because it doesn't work for the next step.
Mh. And then I mush it into a
ball real tight, and then I just Trump
on that ball. Have little red apple. Little
Bread apple.
Don't judge me Todd. Exactly I was hoping.
Priest my jug. I thought you're gonna throw
like and cheese on that bread or something.
No. That that would be way to extract
it in. I just... And then Just sign
it with the rice and I roll it
up real tight. And then I just
mash my fist real tight until you can
see the opposite of my knuckles on the
bread, and then I eat that hay ball.
My problem is in the space. The sweets,
the carbs that are sweets. That's my problem.
Probably same when there they're... Cookies, brownie,
it's a problem. For me, it's chips.
Yeah. I...
Chips are a real problem. It's going back
to what you were saying off the air
where at break is, like,
having stuff in the house. If there's chips
in the house,
those chips are coming with me. Yeah. Dude,
it's it's so hard.
And then and not along for the ride
inside of me. Oh, yeah. No. Like, for
their last ride.
Yeah. Chips are a tough 1, man... Dude...
I saw something
about just fried potatoes are the worst thing
for you.
They'll... There was some measure of, like, if
you eat... It whatever the thing was if
you eat fries x amount of times a
month,
it's gonna take
5 years off your life or something? And
I was like,
so is that gonna take 40 years off
of my life base on my fried potato
intake? Bomb. Yeah.
That's in a meal. Yeah.
Yep. Because I saw the most magical food
reel the other day?
It was some restaurant that did.
They
took potatoes and, like,
used a
Oh, what's I think all? Thin man it?
Yeah. I'm man
and thin sliced them and then just layered
them up in this pan,
and then soaked them in
something overnight, like milk and I don't know
what.
And they seasoned it and everything too, and
then then they put it the next day,
they put it in and just bake it
all day. It comes out like potato cake.
Like, it just comes out. It looked like
a cake, but it was just this savory
like, thinly layered potato dish, and I was
like, I want that so bad. Yeah. That
sounds amazing. Even Even while we're sitting here
talking about improving ourselves, I would eat that
right now. Oh, yeah. It sounds like a
Chris croissant made of potato. Yeah. It's like
the fanciest
chant tilly potato you could imagine.
I like it. Yeah. And then the fourth
step was low calorie condiments and garnish, and
this is where it gets into
pickling, pickles and garnish. Mh. He had a
breakdown on here that,
I also thought was very handy for beginners
like myself.
He he lists an item and then lists
what it would add to a recipe. Oh,
yeah. Yeah. I took or sour. Yeah. Fresh
herbs for aroma, pickled food sour, hot sauce
spicy, salsa spicy.
Mustard, creamy, greek yogurt, creamy.
Citrus juice sour, vinegar sour, and I was
like,
I'd never seen it written out. So Obvious...
I'm such a simple
Like, I know what these things would do,
but to have a list right there. It
just, again, it removes a step that I
have to think about. Yeah. What is the
recipe I'm doing? What of these kind of
things do I wanna add to it and
it's done? Yeah. And then from there, when
you're like, oh I want to add something
sour to this. Like, I could never be
like this ad sour. This is sour, but
seeing what all the sour things are. I
could easily be like this goes the best
with what I'm doing. Yep. That's not hard.
But knowing what it does in the first
place is the obstacle. Mh.
So that the... Yeah. This guy was really
awesome. Yeah. It was good. And then,
I mean, do you guys have, like, a
favorite go to
Local condiment in a ga. I mean, we
kinda touched on pickled onions are it for
me right now, but I like pickles too.
Pickles in general. Yeah. You have to be
careful because a lot of...
You can hide a lot of sugars and
those things. Yeah. That makes sense. Which kills
your carbs,
but...
And, you know, for... If you're like me,
sugar causes
all sorts of inflammation, My brain and elsewhere,
but
Yeah. It's everywhere at 1.
Yeah. I was gonna say. Everywhere but maybe
expo on this.
Everywhere, but where I need or no.
But we found that making our own, like,
you were talking about putting that grill squad
course together with Sunny needed to
She has some homemade, like, some some low
calorie,
high protein, like Sa sauce options and
like a ranch dressing that was all used
like Greek yogurt, and it...
That's a good resource. And again, like, it's
not gonna be
it's not gonna taste as good as your
wild Coyote ranch. It just isn't and you
have to be, like, accepting of that. But
yeah, you can make your own southwest ranch
or
and and you can use,
you know, Greek Yogurt as a base and
different things to just make it.
So it's... It it adds
to your... To the nutritional value of the
meal, and it also gives a, like, a
fresh pop of flavor.
I've been seeing a lot of things online
of people like, using
greek yogurt and, like, low fat cottage cheese
to make a, like a sour cream variant,
which I thought was really interesting.
So, Susie, just literally tonight, she she gets
cottage cheese,
and she puts in sugar free jello
strawberry gel mix. Oh, and she had... And
then she cut in fresh strawberries.
And she'd put, like, a little dollop at,
like, whipped cream on top? You had me
strawberry ja mix. I had mint cottage of
cheese. And it was like, It was weird
because I took a bite and I'm like,
it's like, it's got... It pulled it's sweet,
but it pulls kinda salty
because, like, the cottage cheese salty. Mh.
But it's just this perfect blend, and she
just eats it as like a dessert, but
it's this high protein,
like, low calorie, dessert There were multiple times
while I was watching this video, and I
was starting to have an inkling of
an idea of what building a recipe for
myself could be like. And I thought of
Susie and how good she is at this
multiple times during the video, and I was
just, like,
She just understands this, and I'm just like,
I'm learning my first words basically. Yeah. It'll
be crazy. Just yesterday, she just saw up
some chicken breasts and then made this like
pan sauce
with just like a little bit of chicken
stock, like, from trip from some chicken boo
stuff,
and then put spinach and tomatoes in there
and brown rice,
and it was fantastic.
So it was, like, like, a rip off
of a chicken flo or something like that,
but it was super, like,
macro
heavy, you know, meaning, like, good on that.
Super friendly. Macro friendly.
And she. She just
just whipped it up, like, no recipe. She
just, like, did it. Okay.
Okay. See... And that's the kind of thing
that I'm hoping that I can start to
do? Like,
what kind of flavor do I crave? Because
then I can have anything that I crave
and then pick a protein move forward with
it.
I think just the step of
what
I'm craving is a big step for me
because I kind of just eat habit obituary.
Yeah. I a hundred percent do that. And
I think that part of the reason why
I never thought about what I was craving
in this specific way. In that... In my
brain, it never started with seasoning.
It always started with either
the probes the protein or the carb.
And then I would be like, well,
then my brain would be like, well, you
don't know how to season things. So how
are you gonna get that flavor and it's
like,
mh move it around and put seasoning at
the top.
And then that decision already made,
and it seems so obvious now.
Yeah. It's a
it's a weird paradigm shift for sure. Yeah.
That's what Fell. Another thing we use a
lot is even not not even pickled onions
we use... We'll use fresh onions and with
with herbs and things like that to add
as a garnish on things because that adds
pop. We use a lot of of onion.
When we're cooking stuff, we use a lot
of fresh garlic because...
It's calorie free flavor. It's just amazing. So...
When you guys said the word garnish,
Like, unlocked a a childhood
I don't wanna say trauma. I also say
memory. It's not kale with a little orange.
No. It's just like... But whatever it was,
I was, like, Taught. That's just stuff they
put on the plate. You don't eat that.
Yeah. It was always... Yeah. A hundred percent.
I know exactly what you mean. Oh, like,
what's this green stuff? Oh, don't eat that.
That's just Yeah. That's just the garnish. You
can throw that away. I thought garnish was,
like, in inevitable stuff? Like, are these made
of plastic?
I didn't think that, like, for my whole
life. But the damage had been done mostly
for. Yeah. Until you just said that. I
didn't realize that that was something I always
did. And I've heard someone say, oh, that's
just the garnish. Yeah. Not like, oh, that's
what's gonna give this food
extra flavor and texture. Taste different and feel
different than what you eat every single day.
So I just always push it to the
side. I feel so dumb. Me too. Dude.
Well, what are you doing? Just scraping off
these garnish?
Someone put the garnish on the food.
Why does Susie always put the garnish on
the food?
Oh, yeah. That's an interesting flavor. And then,
yeah, the fifth 1 is just integrate and
enjoy yourself.
I think we understand, but it's important to
remind yourself that building habits takes a long
time and it's hard.
And it and it's just importantly you slowly
integrate positive change into your life.
But it'll take time. So
make sure that you're enjoying yourself along the
way. Try new things,
try and recreate things that you love. That
is something that I'm very excited about.
Because if I can
I am not to a point yet where
I can say, oh, I can make that
better at home
with, like, anything? Yeah. So if I can
find something that I love and recreate it
in my way in a more macro friendly
way.
It'll be so much easier to start building
that momentum in positive thing we're were talking
about earlier.
Yep... Go ahead. I was just say even
add on top of that, if you can,
which because I've done this.
Is
eat eat the thing at the fast food
restaurant,
and then Not
you've done.
But then, like, kinda take a mental note
or even write it down, like, how do
you fill? How's your body? Are you lagging?
Are you
lacking energy? Are you... Is you... Or you...
Or do you have you know, cloudy thoughts,
whatever.
And then when you make it at home
using fresh good stuff,
then
like, take note of how you feel after
that. And when I started doing that is
when I started realizing, like, what was making
me
be cranky and irritable and mean tired. And
tired.
And so I I still... Cold. Sorry.
Yeah.
Go on. This is bad genetics.
Anyway,
I I... That was life changing for me
because I still will eat the crap,
but
there's been things I've cut out of my
life, like,
specific
Reese's puff cereal,
Oreos.
Like, I won't I won't
just
freaking gorge on those anymore. Like,
I I
I'll eat a bowl of Reese's puffs. I
had 1 last week. I felt sick for
hours.
Afterwards. It was crazy.
And I just never even, like equated that
that was what was causing it. So it
sucks because it's things that I really like.
Specifically Oreos. Yeah. It's always hard to leave
things behind. But I even noticed it with
Oreos. Like, I bought a I bought a
pack of Oreos
a few weeks ago and the I ate
a few and felt so crappy and then
they just sat in there for weeks, and
we ended up throwing them away, like, no
1 ate. Like. I'm just, like, saying goodbye
to these things in my life because I'm
realizing how they're may me feel and what
they're doing to me. Yeah. And it's tough
too because, I mean, like,
for me personally,
it was
every port part of my day. Anything that
I ate was that had that. So it
wasn't like, oh, I ate this and now
I feel bad. The feeling bad was just
all the sudden. The way that I felt.
U. And so when and I'm not doing
good right now, but when I was eating
a lot healthier and feeling like, I could
totally notice the difference when I did eat
something
that I used to eat. I'd be like,
oh, man. This is awful, but it's really
easy to get back into the habit. Yeah.
I think another thing to be that I'm
gonna be more conscious of while I'm trying
to search for
what I want to try and make home,
like, make myself better.
Is start to think about what is in
this
and
how would I shift it to specifically hit?
What I would... If I could make my
perfect version of this, what would I add?
Yeah.
And then, yeah, that would... Because that's a
way of having on with it. Yeah. While
you're learning. I can make it my own.
Yeah.
1 thing that I want to,
be better about is
in the... And he kinda talked about, like,
having fun with and everything.
I feel like
roadblock that I hit a lot when I
try to get back into being healthier is
I'll be like, I don't like this thing,
and I did like that thing. So like,
the unhealthy thing, you know? And instead of
being, like, what healthy thing do I like
and branching out and trying different things and
trying to find something that works for me.
I constantly revert back to, like, the old
standby. Yeah. The roads that you know as
opposed to the roads you've yet to travel.
Yeah. It's like the evil you know. Mh.
Instead of just being like, well, maybe I
don't like Kale.
Instead of trying 1 of the other 7000
like, types of flavor. Fibrous leafy greens. Yeah.
I'm just gonna eat a cheeseburger and.
There other options. I gotta I gotta be
a lot better than that feel you. There
is 1 thing to bring up with especially
in this economy
is it's really expensive right now to do
this.
But it's not any... The ratio of eating
out
is not any different than it ever was.
Yeah. If I'm spending 15 to 30 dollars
a day on food.
That's right. Not that... Yeah. That's not any
different.
Yeah. It's and, like, I don't know. It's
just... Honestly,
groceries are a lot more expensive in these.
To be, I think we talked off the
air about that video of the guy. From
2 years ago, He got on to an
online place to re... To... And he went
to click on reorder from his history.
And the same groceries that were, like, a
hundred and 20 or 30 dollars were 415
something dollars. The exact same groceries. But that's
also true at any fast food place like
this... Yep. The dollar menu is a thing
of the past. The they're all value menus
now and that nothing is
that
if you're like, what can I get for
a dollar they'd be like,
we'll give you an application, but you have
to bring your own pin? That's about all
they would do for dollar probably.
I don't know. I was just going through
the comments on this. I wanted to bring
it up because I felt the same way.
So with the cauliflower
or rice. It's not cauliflower rice. It's just
rice cauliflower. It's cauliflower that's been chopped really
fine.
A lot of people a lot of people
don't like it,
me included. I just can't stand it. So
if you actually
In that former, in general the only wanna
cauliflower. I'm okay with cauliflower, but like, for
some reason rice cauliflower, just, like, I'm gag
it down.
But I would find miss mixing it half
and half with regular rice.
So you're still making a good step.
I couldn't even I couldn't even really tell
the difference.
That's awesome. I had never thought about that.
My sister made us
some... I don't know if it was fried
rice, but with cauliflower or something along those
lines.
And we tried it told my dad of,
like, tell Kay, no more olive
rice. Yeah. Just mix it half and half.
That's a good idea.
You do that with a lot of stuff.
Like,
I remember or you made cookies once and
you're like, He's half regular shirt in half,
Sp wasn't sp up, but something I.
Small positive choices though, That's awesome. Yeah. Didn't
mean that that sounded mean. Oh. It was
a good, yeah. You looked at me, like,
what? I do what. I just couldn't remember
what I do. Yeah. You you're a lot...
You make smarter decisions a lot of the
time basically. Oh, yeah. Everyone loved those cookies.
Yeah. They were freaking bomb, dude. It was
half coconut sugar, half regular sugar, and then...
You did the same thing with, like... It
was coconut flour. And, yeah.
They were good. And they were... I I
don't know, in my personal opinion, they were,
like, more substantial. I didn't need to eat
as many cookies. Though. But it wasn't because
I didn't want more. Was just like, I'm
not as hungry for empty calorie cookies.
It's so good move. Thanks.
But, yeah. Should do that again. Yeah.
Next time. That covers the entirety of the
video as far as I have thoughts on,
but
Do you guys
you don't... You wanna take it from here,
Lloyd?
I've got something to say.
Like got big gotta hangover.
I've got something to say. No. I just
I just wanna
emphasize that if you're if you're listening this,
and you click the link, watch the video
because I agree
with this comment right here He says I
feel like a criminal watching something is comprehensive,
informational dense well researched and well produced as
this for free. You really go above and
beyond, man. This is incredible. Yeah. He's way
smarter than us. I and I agree. Like,
I'd have never heard of this guy. He's
got 2000000
subscribers for a reason. This this video has
over a million views,
super important stuff.
I'm done.
God done. Oh,
you don't have anything else?
No.
1 thing he mentioned in the video.
I wanna talk about in a future episode.
Oh, okay. I wanna maybe do an episode
on it. Is
ph nutrients, ph.
He just touched on it briefly, but I've
seen different things about it. Recently that I've
been intrigued by. So
I just mentioning that for a future episode.
Okay. Yeah. We got some got some good
stuff tonight for future 2. Mainly for me
to listen to this next week when I'm
getting the episode ready. Make a note. Is
that FID0
or p h?
It is
PHYT0CHEN...
You know, that's my chemicals. Right? Yep. Yeah.
F. I wouldn't guessed the first part, though,
that's cool.
The thing that I seen about it was
about
it was the explanation of why...
And again, this would go back to the
beginning the of, the video and him talking
about different videos and why you need to
keep in mind your goals, their goals, their
agendas, whatever is that people will verify, like,
fruit and vegetables, fruit, especially because of the
sugars,
but, the ph chemicals in the fruits make
the sugar different for your body.
Because I've heard, like...
And it's kinda of it stands to reason
that natural sugar in it true form would
be better for you than a, you know,
granulated sugar same amount, but that has a
lot to do with it. And he mentioned
it, and it's just come up lot. So
that's all.
That's all I got. You do the rest.
I'd be intrigued by that as well. Please
do the rest. You do the rest and
then I'll go. Bye bye.
That's how he says it in the movie.
I wasn't making fun of you. It's like,
you say it nicely.
In the movie,
It is the quote, not, like,
dis discouraging when he says it? No. It
absolutely is. He's like.
Yeah.
Anyway. Alright.
Thank you, Denny for hosting this episode,
coming down to my job and taking food
out of my kid's mouth.
They're not gonna appreciate that.
Thanks, Todd. Also. Hey, you're welcome
anytime. And with this as always as Todd.
Hey.
And I'm here. I'm not thanking me this
week. I did nothing. Thank you, Lu.
No. You don't get to do that.
Oh, sponsors too. Thanks sponsors, and listeners. Thank
you. You guys know. We appreciate you. Right?
Oh, yeah. It's the only reason it's not
the alert. We do this to get away
from our families for a few hours a
week, but also, we do this for you.
That's all.
You're welcome.
You son of a...
Bye bye.