Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
Ep: 43 - The Comfort Food Upgrade
38 Plays21 days ago
In this episode, we’re redefining what it means to eat well—without giving up the foods you love. If you’ve ever felt stuck in the cycle of restriction, cravings, and guilt, this conversation will shift everything. We dive into the concept of “nutritional junk food”—your favorite comfort meals made with intentional, nourishing ingredients that support your body instead of working against it. Because the truth is, you don’t have to choose between feeling good and enjoying your food—you can have both. Learn how simple swaps, balanced ingredients, and a new mindset can turn comfort food into something that truly heals, energizes, and satisfies.
We would love you to join us in our latest program: The 21 Day Reset
If you are looking to reset your energy, shed a few pounds and feel like yourself again, this program is for you! Join us for the 21 Day Reset. We begin April 7!
Register here: 21 Day Reset
Where to find us:
IG @whatsmyageagain.podcast / FB - What’s My Age Again Podcast
Email us at: wmaapod@gmail.com
Where to find Tanya:
IG @tlcholistic / FB @tlcholistic
Book with Tanya:
Join the TLC Community: https://www.patreon.com/tlcholistic
Where to find Kim:
IG @kimdesmarais.nutrition /FB @KimDesmarais
Book with Kim: Complimentary Connect Call
Recommended
Transcript
Introduction to 'What's My Age Again'
00:00:00
Speaker
Welcome to What's My Age Again, the realest podcast for women who are done chasing trends and ready to feel empowered. Hi, I'm Kim. And I'm Tanya, holistic nutritionists and childhood best friends who've been there, done that, and bought the collagen.
00:00:16
Speaker
more than once. Each week we provide actionable steps that you can start today to help you thrive through every decade to come. We're cutting through the wellness noise to bring you honest conversations about aging, hormones, health, beauty, mindset, and everything in between.
00:00:33
Speaker
You see, we're also on a mission to age gracefully one WTF moment at a time, backed by research and real life.
Comfort Foods and Healing
00:00:41
Speaker
We're here to share what actually works, what's a waste of time, and how to truly thrive through the messy, magical midlife transition.
00:00:49
Speaker
We're so happy you're here. Let's dive in. Hey, everybody. What is up? Welcome back to What's My Age Again. Kim, how are you? Yeah. I'm good. And hi, everyone. Welcome back. Thanks so much for being here with us today.
00:01:05
Speaker
So today i am super excited. I know, Kim, you are also super excited. um This is an episode that is personally actually near and dear to my heart um as the ultimate junk food junkie, which we're going to unpack that you're like, is this the right podcast? Sure is. Um,
Balance and Enjoyment in Eating
00:01:27
Speaker
it's an episode that is so exciting because we get to do another deep dive surrounding food.
00:01:33
Speaker
We love all of our episodes, but Kim, I know you agree with me when we're digging in on a sub talk topic of food and diet specifically, we could talk for 14 hours. A hundred percent. And I too love this. And I know Tanya, this is if anyone follows Tanya on Instagram, Literally, she talks about this all the time. And we talk to our clients about this all the time as well. How comfort foods can be healing, right? And that's what we're going to dive
Nutritional Junk Food Concept
00:02:03
Speaker
into today. We we talk about, you know, diet all the time here and nutrition.
00:02:10
Speaker
And one of the things that, you know, we've been sold in this lifetime is that in order to be healthy, we need to restrict our diet. We need to deprive ourselves We need to not eat the foods we love. And what we want to dig into today is that, no, we can eat delicious food that we love and comforts us and makes us feel great at the same time.
00:02:33
Speaker
Kim, drop your mic. That is literally... mic drop at the end of that sold the idea that you're either going to be healthy and eat braised kale and dry chicken breast with a sprinkling of hemp, or you're going to air quotes because I'm doing them, enjoy your life and just have the fast food and the cake and the pizzas and the tacos and the burgers. But guess what?
00:02:58
Speaker
You can have both. Literally, you can have your cake and and eat it too and actually feel better because of it. And again, this is...
00:03:10
Speaker
using different intentional ways of doing things. But today we're talking about like what I like to call like nutritional junk food, but it's not really junk. Also known own as like AKA your comfort foods made with intentional ingredients made to nourish your body instead of the versions that I used to live on that broke it down.
00:03:34
Speaker
Absolutely. And I love what you just said, Tanya, like you can eat, eat, You can eat, you can have your cake and eat it too. And I, I, it always irks me when people are like, Oh, let them eat cake, let them eat it. It drives me nuts because it's, it's this, it doesn't have to be this, you know, polarizing concept when it comes to nutrition and health. Like it's either we restrict ourselves and, Oh my goodness, you're restricting yourself too much. You're restricting your kids too much, or,
00:04:07
Speaker
Let them eat what they want to eat. I don't want to be restrictive. Let them eat the junk food. There can be this real middle
Tanya's Journey to Healthier Eating
00:04:14
Speaker
ground. And that's what we're talking to today, where you're eating beautiful, nutritious, delicious meals, but not feeling restricted, feeling healthy, feeling nourished and enjoying every bite.
00:04:27
Speaker
Yeah. And feeling happy, wanting to do that happy dance, which I do all the time when I eat. Because from a personal experience, I literally was a junk food junkie and I lived on junk food, much to my mother's like distaste. you know My mom didn't raise me that way on junk food, but as soon as I was making my own choices and a teenager and being out of the house, Kim patty on a bun, fries and gravy in the cat in the calf. The chicken burger in foil where you just opened it and put the mayo from the pump on there at Mount Carmel. Like, was that even chicken? Like, nobody knows. But I was the junk food junkie. And then all of a sudden, it went grinding to a halt in my 30s and my body had broken down. So I felt like I was faced with this fork in the road where it's an all or nothing. Do I have to give up everything that I love? And just if I want to heal my body, you know what I mean? Give up all of these foods. And like you said, to a certain degree, yes, but not understanding that you can have the foods you like, but they're very different. And I think we've all fallen into this culture, like you said, Kim, about like all or nothing, black or white, or we've said to ourselves, I'm going to be so good now. Monday to Friday, and then I'm going to have a cheat day, air quote again, that what I'm doing, you know, but the restrictions don't work because they make cravings even larger.
Sustainable Eating Habits
00:05:59
Speaker
And we don't actually have to do them, we can upgrade them, we can literally not have to choose that. I thought I had to choose between health and joy of food, right. And now I realize decade,
00:06:15
Speaker
decade, decade and a little bit later that we can have both. Absolutely. And I mean, just to touch on, this isn't the podcast, we're diving deep into this, this topic, but we will on those restrictive diets you talk about people who do the all or well, depending on your situation, right? When you restrict your diet, restrict your calories, stop eating the foods that you love. um Try, you know, as you said, the boring,
00:06:45
Speaker
piece of chicken with ah with a side of steamed broccoli, that is not sustainable, right? It could be, I guess, but most people, that is not sustainable long-term. So what happens is they restrict, restrict, restrict, and then they give up and go backwards. And then they're even in a worse spot than they were before. And so, you know, that just doesn't work.
00:07:11
Speaker
We need to find, and what I always talk to my clients about is find solutions, find eating habits, menu plans, meals that you're going to want to eat today and six months from now, right? That you're going to enjoy and you're going to feel nourished by them.
Emotional Aspect of Eating
00:07:27
Speaker
Couldn't agree with you more. And for me, going back to that junk food junkie in me, I started to realize, and more and more with time, right? This is literally my bread and butter, what I do on the TLC community as well, that I can sit down to that cozy, creamy pasta, cheesy pasta, burgers, tacos, yes, desserts. And these foods now um are not leaving me bloated, inflamed, and crashing and causing you know health complications They're leaving me feeling satisfied, nourished. And I'm like, this is amazing. Favorite foods that we can reimagine that leave us feeling amazing. And that's where like I like to use that phrase nutritional junk food. For me, it looks like, you know, and feels like that junky comfort food.
00:08:24
Speaker
But there's a little surprise. It's not. It's not the, it's not the patty on a buns and pizza Nova of our past. It's made with whole real ingredients. It's made with a lot of the things that we talk about on this podcast. And we talk about with our clients, it's made with those food as medicine ingredients. It's balanced.
00:08:47
Speaker
This is a favorite for me and Kim has your proteins, has your fats, has your fibers in there, right? So it's supporting your nervous system. It's supporting your goals, but It's in the form of your old
Adapting Taste Buds for Better Health
00:09:00
Speaker
favorites. And I know a lot of you are like, okay, so you're making pizza that tastes like pizza Nova.
00:09:06
Speaker
No, I'm not. I'm going to be implicitly honest with that. It requires your mind shift change as well. And it does require, you know, there's a little bit of ah a time period to get used to things for your taste buds to change, but it's just as satisfying when, when you get into that system.
00:09:26
Speaker
You're absolutely, I love this point. And I think we need to talk on it a little bit. Like you said so in the beginning, right? You were talking about this addicted to junk food, right? Where you would, and that's not your fault. That is actually the goal of the food companies that make that food. They have people in there trying to find the perfect crunch, the perfect salty goodness. That's going to hijack your taste, but the sweetness that it, it is actually addictive.
00:09:58
Speaker
You know, it and makes you want to come back for more. So as you said, Tanya, as you're changing, so as you're changing from the pizza Nova pizza to the homemade, beautiful pizza that you're going to make with your family, yes, it's going to taste different, but give it some time. And I bet you your taste buds will change and you will go back. And if you ever try that pizza Nova pizza again, you won't want it anymore.
00:10:23
Speaker
That's what changes when you start incorporating beautiful, great ingredients into your diet, your taste buds are no longer hijacked. I love this. And I think we should revisit it
Addictive Nature of Junk Food
00:10:37
Speaker
as a new podcast because you're right. And that's what happened to me personally. And I always use the chocolate example where I could own, I could, I only ate, you know,
00:10:46
Speaker
the Kit Kats and the coffee crisps and whatever the, all of the junky chocolates. And, you know, if I was ever to be given a piece of like a dark, real chocolate, I was like, Oh my God, this is like, my dad loved, my dad loved my whole life to eat like bitter, dark chocolate. And I would take a piece and I was like, Oh my God, this isn't chocolate. This isn't caramel milk.
00:11:11
Speaker
but This is disgusting. It's like scrape my tongue. What is this bitterness? And now for me, that tastes beautifully sweet in the exact right ways. And the one other thing I just wanted to bring up, which was interesting, and we can definitely save this for a follow-up pod is, um you know me, cheese, chips, and chocolate. There are so many studies that reveal that cheese triggers the same part of the brain as many drugs, like including drugs like heroin. So Kim, when you said it's very intentional, these food companies are the perfect crunch and the perfect creaminess and all of this. They also know the ingredients that hit our dopamine receptors and give us that instant joy. So when you think of eating that bag of nacho chip Doritos, You basically want to do a cartwheel because that's the dopamine hit. That's your brain remembering how amazing you feel and how happy, again, air quotes, you feel having those foods. But when we're talking about today, we're not going to be removing joy from your foods. That's not the intention. I couldn't eat otherwise. We're just removing the junk, not yet the joy.
00:12:27
Speaker
I love that. There's the title for the podcast there. Yeah. Remove the junk, don't remove
Inclusive Family Meals
00:12:31
Speaker
the joy. I love that, Tanya. And you're right. It does take some time and give yourself grace with that. Because if you're eating, you know, like if if that is you, what Tanya and I as well. um Yeah, we shared we shared many um KFC Toonie Tuesdays and walking to Little Caesars and just having like an eight pack of crazy bread with a Coke for lunch.
00:12:56
Speaker
For sure. And I think all I had was fries every single day from the calf. And I think I may have put ketchup as well as the gravy and maybe even some mayo on it. So no.
00:13:08
Speaker
Yeah. so but like, like, you know, we want to make sure that everybody, you know, it will take time, you know, to change and your family's taste buds too. But believe us, it's worth it. And you you will get there.
00:13:23
Speaker
For sure. And then when we look at things like you said, fries, pizza, well we can talk about specific examples. But like, so what are we talking about when we're removing the junk and not the joy? We're talking about, you know, things that you know, either being a client of Kim kim or myself or listening to the podcast, we're taking out things like inflammatory oils, and we're replacing them with with anti-inflammatory oils, right? We're taking out the refined sugars, the artificial fake ingredients, the preservatives, the colors, but we're replacing those, right? With whole forms of sugar, date sugar, dates, maple syrup, taking away like ultra processed flours, things like that.
00:14:02
Speaker
For sure. And can I make a quick note on sugar? One thing that I noticed big time, when replacing, you know, processed foods and store-bought foods like that with our own cooking at home and made from scratch foods is the amount of sugar that we were actually consuming.
00:14:22
Speaker
And you know, what you crave, the sugar cravings. And really when you're making it from home, like you said, you can add that sugar, but you're probably going to notice you're going to decrease the amount in the recipe. You're not going to need as much. Like you said, you know, you used to need dairy milk chocolate to find so chocolate sweet. And now you find that beautiful dark chocolate sweet enough.
Adapting Comfort Foods
00:14:45
Speaker
And you're going to find that you might start sweetening, sweetening things with sugar, and then maybe it becomes maple syrup or honey. And then all of a sudden it's dates. And then it's, you know, your fruits like strawberries or apples is like, you know, is enough. so
00:14:59
Speaker
That's a really interesting one too. And I think we can dive deeper in that in another podcast again is sugar. ah For sure. And I think too, when we really start to understand what the ingredients are doing inside of your body,
00:15:14
Speaker
We've said this before too, the proof is in the pudding with how you feel. we You naturally start to want to choose better, not because you have to, be because you start to feel the difference in yourself and you've made it over that hump of, you know, that process of kind of rearranging your taste buds. And The ingredients also that you can start to make your comfort foods with, they're they're giving back to your body. They're not taking away from your body. And again, sitting down, there's nothing more important to me
00:15:49
Speaker
i than sitting down with good food. There's nothing more important to me. I am a foodie and I can't erase that. It's the person that I am. I've never been the person, the human or the nutritionist that is good with deprivation and settling. So when I'm going out with my girls, you better believe I want the most comforting of meals or when we're on vacation, all of these things that actually can, we talked about In the Consistency Collective, when we ran our group back in December, about over the holidays, there is such an emotional connection to food. And I can never leave this off the table. And this is why this episode is so important to me. because I'm not going without these comfort foods that fill my emotional cup. When I think girls night, I know exactly what I'm going to make. And it's still full of nutritional foods. And it's a big plate of nachos, but it's made with veggies and it's made with grain-free organic nacho chips. And it's made with cashew cheese that has vegetables in there.
00:16:54
Speaker
So I can't take that emotional connection out of
Healthier Versions of Unhealthy Foods
00:16:58
Speaker
food. And I think that resonates for most people listening right now. And you don't have to because food is comfort. It's memories and it's connection at the end of the day.
00:17:10
Speaker
Absolutely. Absolutely. And how at how many people, clients have come to you that are like on a separate diet than their family because they've restricted themselves. Like And yes, of course, everybody can have different dietary needs at certain times of their life, 100%. But we're we're talking long-term here. And the food is gathering.
00:17:33
Speaker
It's being at tables together, as you said, with your girlfriends, with your family, you know even nourishing yourself. you know We always forget about that piece too. But like it it needs to feel, you don't want to be, yeah, you deserve to feel that comfort. And that emotional connection is so important.
00:17:55
Speaker
Exactly. And you keep saying the word, Kim, which is so powerful, restrictive, and that everybody's going to be in a different place at a different time. So I have a perfect example of this for real life and clients. Like if I am somewhere with my family, you know, back in Ontario, and there's a certain meal being served, I'm Mine is made differently, and I'm just as happy about it. Or another example that I see a lot about with my clients is if it's going to be a pizza night, and it's an ordering the pizza, and the dad and kids are having a pizza night, and my client's like, yeah, i just made cream of wheat.
00:18:30
Speaker
Well, that sounds terrible. And it sounds like I would want to go in the corner and cry because that is not fun for anybody. This is when you can start to have the same foods as other people around you and be included in their joy, but just different
Substituting Ingredients for Health
00:18:46
Speaker
ingredients. And it's going to be a different outcome for your body, but you can still have the pizza. It's just going to be different. It's going to require a bit of effort on your part and a shift in your mindset. But I mean, better than cream of wheat.
00:19:00
Speaker
No. Oh my God. me Yeah. It sounds horrendous. You're absolutely right. And, you know, I mean, take, I had this experience myself, you know, once I started shifting my diet, all of a sudden you're going to find the evidence that it's working. You're going to feel those symptoms drop away. You're going to feel more energy. You're going to feel better. And that's going to be the motivation to keep going and your family hopefully will see it too. And they'll join in on the fun as well. And if you're, if you start making these beautiful meals together, that, you know, is still that comfort food that everybody loves, um, with these delicious ingredients, it can benefit everyone, right? And maybe even on girls' night, they'll be eating your food and not having their own pizza night, right?
00:19:45
Speaker
that's it. It's so true. It's like that osmosis thing. And like, guys, I'm talking about like, it doesn't have to be crazy where you're like, wow, you know, like, that's a little bit out there. Like, I'm even talking about, I used to work at McDonald's. I think we've talked about this before and probably ate it for four years straight for breakfast, lunch and dinner. Let's not talk about my lymphatic system because of that. Still at 45. Here we are. so I like my ah myself a Big Mac, right? I have not had um McDonald's, must be going on 15 years now, anything from there. um
00:20:20
Speaker
But even your favorite takeouts, you can make at home. You can make a Mac sauce. I make a Mac sauce probably once a week.
00:20:31
Speaker
But the difference is it's made with a tiny bit of... Avocado mayo, right? So again, we're, we don't even know. I should have Googled what's in Big Mac sauce. We should probably put that in the show notes because I am going to be a part. But anyways, you know, you're taking 500 ingredients in there. right So like even your favorite junky junks, a little bit of avocado mayo. A little bit of date ketchup, which is ketchup obviously sweetened with dates and without sugar. There's another thing we were talking about, the sweetener. You know, some diced up like fermented pickles. There's your microbiome support. Some diced onions, not the ones at McDonald's for real. I don't know what it goes on there now, but when I work there, the pickles,
00:21:16
Speaker
And the onions came dry, Kim, and we had to add water to them and then dehydrated. So some real diced onions, you know, some mustard and anyways, you know, a little bit of apple cider vinegar and you have a Big Mac sauce.
00:21:29
Speaker
And then you're putting that on either, if you are, you know, a meat eater, a beautiful grass fed patty, or you're putting it on like a lentil burger or a black bean burger that you've made. And like, I'm telling you, you load it with pickles and shredded onions and like load it with that sauce. And I'm, I'm totally happy with that. Like that is my Big Mac fix.
00:21:51
Speaker
Absolutely. And mine used to be, mine was, mine is nachos, right? And I loved your example of having nacho night. You can still do that. You know, we, I have my cassava like chips, like, um, and I use goat cheese. There's goat cheddar, goat mozzarella. But again, like you said, you can make a cheese sauce out of cashews. Butanya has beautiful examples of that. um making you know You have some some um either some shredded chicken from some organic chicken. You throw on, you make a pico de gallo, you have your beautiful guacamole, tons of good healthy fats there, and you have a really nice balanced meal, tons of veggies.
00:22:37
Speaker
You can make your own taco spice. And there's some really, actually, there's a great brand called Siete. For those of you that have really, because sometimes, yes, we'd love to make everything from scratch, but let's face it, sometimes we need some convenience. And we have ah we have an episode where we talk about reading ingredients and how important that is. So when you do buy those convenient foods, like you were talking about the ketchup made with date, read those ingredients and find those ingredients that have the most whole foods and use those. And so Siete is a great company as well. So yeah, you can have your taco night, you can have your burger night, but it's made with beautiful ingredients.
Personal Foodie Stories and Gradual Changes
00:23:16
Speaker
And I think you just said a really good keyword in there too and all of that is you said you can make it a really great meal. And there we go, hitting back on the macros. So instead of having the empty nachos of our past, Kim, with that processed cheese whiz, and you know the corn chips the gmo corn chips and everything you just just said meal because you are making it into a meal you're using a very healthy you know protein whether it's that shredded chicken whether you're making a really easy nut and seed meat i make a killer one out of walnuts my husband is like this tastes like ground beef it tastes like ground beef and we have our fats on there you know some avocado and all the veggies you just said you can make your favorite comfort foods into balanced meals even. And we do a nacho night too. I freaking love it. It's the best. And it's easy and it's comes together easy too. I think a lot of people get intimidated when it comes to cooking from scratch. And let's face it, you know, I actually became a nutritionist, not because I'm a foodie, not because I was the girl who would take nachos and shred cheese and throw it in the microwave. And that would be my meal. Because I didn't have time.
00:24:31
Speaker
ah you know like if For those of you who are listening and know me in my previous career, i would like, I'd be the girl working for lunch and they'd somebody would be like, have you eaten? like, can you just grab me a coffee and ah and a muffin and I'll be fine. So I'm not in this profession because I loved being in the kitchen and i'm I'm in it because I believe food is medicine and because I've seen it work for me, my family and my clients. And that is my belief And so i've I've started to enjoy being in the kitchen, not because I did originally, but but because my belief that food is medicine. And so my go-tos are always meals that can be easy. I don't need to do this elaborate thing. So if you're sitting there and intimidated by like, I don't have time for this.
00:25:18
Speaker
Well, we're going have to dig deep into meal planning too, you Tanya. We need a separate episode about this, but you can make it, you it doesn't need to be complicated. No, and we did talk about that in our meal prep episode and ingredient prep, but absolutely there's so much more we can dive into that. And that's such a good point, Kim, because I was the same. I could make nothing when I moved out of my house and I'm pretty sure we were the same, Kim, because of Nicole Church and Kathy Newton. They just took care of everything for their girls. We love you moms. But me too. When I left home,
00:25:52
Speaker
I could make a grilled cheese with Kraft singles and cracked wheat bread because I thought that was good for me. I was doing the
Challenge to Find Healthier Alternatives
00:25:58
Speaker
right thing. um And I could make a mean Kraft dinner. And to make it even cheesier, um i would take Kraft singles and let it melt in there, something me and one of our childhood friends used to do when we were living at home. So I'm the same as you. I say I'm a foodie now.
00:26:16
Speaker
Because I've become one. Because when I got to that fork in the road, I wouldn't have been able to choose the direction of health knowing that I was going to have dried chicken breast with like steamed broccoli every day. no i you know everybody's listening and they're like, do you overcook your chicken? Well, first off, I don't eat chicken right now. But like, you know what I'm saying? Just like a chicken. Like I needed to have exactly the things we talked about, the comfort mood.
00:26:43
Speaker
foods of my past. So I had no choice in that fork. I was either going continue towards health or continue towards demise. So I needed to learn how to use different foods and still make them taste amazing. And it was, we talked about this too, between me and you, mine was a slower burn. You had to like flip the switch because you were in a crisis and And you know, you had that thyroid and it had to be all or nothing. I eased into it and it took me years and I wasn't able to give up a lot of things, but I slowly found the solutions. And I think that's why I'm so passionate about being that foodie today, because it took me a decade to really have a solution for everything. And I challenge my clients and I challenge the listeners here, please, please.
00:27:31
Speaker
come at me with a food or like a favorite package thing that you just don't know how you can give up. And I've never not been able to come up with an alternative.
00:27:43
Speaker
So there's absolutely. Absolutely. And start and I think too, if you're, if you're listening, start looking up new recipes.
00:27:54
Speaker
And And if there's some ingredients in those recipes that don't work, like, for example, if you want to go gluten free, take those recipes and sub them out for some, like, you can you can sub out ingredients. And if you need help, of course, reach out to Tanya and I. We love diving into things like that. But there's always ways to, like, as you said, modify things, change things, change those ingredients so that they work for you.
00:28:20
Speaker
Yeah, I love it. It's the simple swaps. Put that in your brain. Simple swaps. Start with oils. Look at those recipes. And if you see oils where you're like, I know those aren't the good oils. Start with swapping the oil, you know, the avocado oil, the coconut oil for your baked goods. Upgrade your sugars like we talked about. Upgrade your flowers instead of refine. Look at oat flowers, you know, almond flowers.
00:28:45
Speaker
And these are simple swaps. As Kim, you just said, we talked about this too. Did we talk about this? We did. Maybe in the Consistency Collective. taking a Kraft Canada recipe that I was like, this is healthy with stovetop and barbecue sauce and a can of condensed soup and ingredient by ingredient, I flipped it into something that is actually super healthy that i made for Easter. That is basically the basis now shiitake mushrooms, walnuts, and sweet potato. And it's inspired by a Kraft Canada mini meatloaf. So So little simple swaps. That's
Recipe Adaptation Success and Encouragement
00:29:22
Speaker
such a good point, Kim. Pick recipes and look at the little things you can start to swap. in on Absolutely. And if you have oats in your house, if you have whole oats, you have oat flour. Throw those oats in the blender and there you go. You have oat flour. You don't have to necessarily go out and buy a whole thing of oat flour. So yeah, choose
00:29:39
Speaker
Take a look at those recipes that you love, maybe from growing up or whatever, and make those simple swap outs to make it nutritious, anti-inflammatory, and health supporting.
00:29:52
Speaker
Oh my gosh, a thousand percent. And on that note, I just need to say my mom in our family, it's called boucher au crab, so crab bites.
00:30:02
Speaker
That is everything in my family. And you want to know what it is simply? It's a white French... baguette baguette slice like just a standard baguette um cheese whiz mixed with canned crab like cloverdale canned crab not even sure if that's a thing or if it's real crab and they my mom and my aunt I don't know what they did with it but anyways you like make it into this sauce and it goes on the bread and you broil it can I tell you I have crab bites mastered with my own sourdough bread, with my own cheese sauce made with ingredients including like miso and vegetables and um palm hearts. Sorry, I almost lost my word. They're hearts of palm or whatever. So like you said, Kim, look at even your favorite recipes, your family favorite recipes, the ones that...
00:30:55
Speaker
make you so excited like I am now. I'm thinking of all the times we have crab bites in Ottawa and all the joy and start small and start swapping ingredients. Start with the obvious ones like cheese whiz, things like that.
00:31:08
Speaker
Absolutely. And I bet you, i bet you, you're going to feel better. And then all the hard work that you're doing is going to pay off and it'll become easier and easier. yeah And we're kind of like, it's fun. It's fun when you find that recipe and you're like, it tastes like you're, it's, It's a great feeling, right?
00:31:27
Speaker
It's really fulfilling, I think. um I don't know if it's super fulfilling for everybody or more for us.
Listener Engagement and Feedback
00:31:37
Speaker
Are you with us? Are you with us? But I think, like all kidding aside, if you are someone working towards a health goal and you find a way to make over a recipe and you're like, I freaking love this, these are the best times. And I think this is my personal final thought is if you start making a recipe,
00:31:54
Speaker
That is so good for you. And you get to eat it and say, I literally cannot believe I could eat this every day because it is that supportive of my health. I feel like I am having my cake and eating it too.
00:32:09
Speaker
Then you're winning. And I think no matter if you're a nutritionist or not, that's just fulfilling and inspiring. I love it. And believe me, you are going to end up having those recipes that taste like your organic spin. And you're like, okay, we're going to move on from this one.
00:32:24
Speaker
You are going to eat things because the ingredients are expensive and you're going to force them down the hatch and be like, we're going to eat them anyway. Exactly. my God. I love it. I love this conversation, Tanya, and it's true. And I hope it inspired some of you today. loved the examples you gave Tanya too. So go out there, start looking at those recipes bit by bit and have a great week, everyone.
00:32:49
Speaker
Yep. Enjoy. Talk to you soon. Bye. Bye guys. Hey guys, thanks so much for hanging out with us today. If this episode resonated with you, we would love it if you would hit like, subscribe to the podcast and share it with a friend.
00:33:05
Speaker
We love to hear from you because let's be honest, this show is for you. If you have a topic you'd love us to tackle or want to learn more about something we talked about today, send us a message. We got you.
00:33:18
Speaker
Stay connected with us on social media at what's my age again, dot podcast for even more knowledge and inspiration between episodes. Kim and I aren't doctors or your healthcare practitioners.
00:33:31
Speaker
Everyone's body is unique. So always consult your own healthcare care provider before starting something new.