All right, welcome to the Max Effort Kitchen podcast.We have a fantastic Eat Well, Live Well show for us today.Co-host Sarah, how you doing today, Sarah?
I'm doing pretty well, thank you.
I gotta say, I love your background.It's just so bright and creative.
This is my art room.So colorful textures, all kinds of, uh, craft materials.
No, it's, I think it's really important to, um, and this is an interesting thing because I'm not surrounded by bright colors, but like having bright colors in your life or in your home, like it just makes your mood better.I don't know.
Have you ever noticed that?
Yes.That's why I surround myself with it.I feel like, my happiest self is when I'm wearing colorful clothes and I have bright faces and colors around me.So yeah.Yeah.
Um, and like, okay, so just a little jump into, uh, my personal, like a personal ish life.I, uh, we are looking for a home and I know you guys are kind of in the same way, same, same position.
We're looking to buy a home here probably within the next year.So we're doing a very slow process, but One of the things we were talking last night, we're going to go to her house today.And one of the things about it was the windows.
I love big windows.I want all the sunlight, right?And it's funny because Alana's like, yeah, that's really cool.But who's going to clean those? I'm five foot two.So that's me.
But but having lots of windows, even in the Northwest where it's gray nine months out of the year, it still makes a huge difference in your mood.I don't know.
I totally agree.I mean, it's an overcast day.And I feel like I'm still getting a good amount of natural light right now.
Yeah, yeah, that's good stuff. Well, um, I, like, I kind of talked to you a little bit in the, uh, the pre-show I, um, I want, I want to get kind of a, an idea of how everything's going in, in the wellness industry and how, how you're doing.
I know that you have a couple, you have a handful of clients and, and, uh, how's all that going?
Yeah.So I'm still, I feel like in my early stages, I have three clients that I'm working with. And they all have different things that they're trying to do.So one of them is trying to put on muscle exclusively.
They don't really care about the other numbers.They just want to perform better in cycling and feel stronger.Another one is trying to lose a good amount of weight. She's wanting to lose about 60 pounds total, but we're breaking it into like chunks.
And then my other client is doing kind of a recomposition of losing a little bit of fat, but putting a lot on a lot of muscle.So just, yeah.
I mean, and so that's kind of fun because that's like, you're getting all ends of the spectrum there.
And so let me ask you this, as far as like, your organization, how, like, how do you compose that?Like, because you got, I mean, is it is it just like, for me?Okay, let me let me back up a little bit.
I'm very, very analytical, and I compartmentalize things.And so everything has its own book. Like, this is my podcast book, right?I have a Bill's book.I have, and that's kind of how I organize my stuff.So are you kind of similar in that fashion?
Do you, do you, do you develop profiles for people?Like how, how do you stay connected like that?
I have a journal as well.And so I, Currently I'm like putting in entries for each one and I'll, before I meet with them, I write down things I want to ask them about how their week is going or their month is going since I've last talked to them.
And then we do like our stats.So they'll weigh in usually or whatever metric they're using for measuring their success.And we'll then talk about that.So I keep track of their measurements and however we are measuring them. Yeah.
So I kind of can look back at our little diary entries.I'm like, okay, I asked these questions.These are their answers.This is where they were.I probably should get a spreadsheet.I don't know.
I started one for one of my clients because they're very into the numbers.So they sent me lots of data points, which I love.But yeah, so I have a journal just like you, compartmentalized that way.Yeah.
Well, and I kind of like that, because I think, and this is personally speaking, if I had a coach of that sense, like, and even in weightlifting, when I have weightlifting coaches, I, I really look for that, like, that kind of personal connection.
And I think you can get a lot of good stuff from a spreadsheet.
Um, but like when you're taking notes and having conversation, like they're your note taking down to what you're writing versus what you're putting in a spreadsheet is widely different, right?There's more of a connection, a human element to it.
You're putting your own words to it.You're not putting in an equation.So, um, I think that's a really neat thing that you do is, is, is having that because you, it allows you to connect with people a lot better.
And it doesn't, it's not like you're jumping on a call and you're like, Hey, remind me what we talked about.
Like, you know, like, or, or you kind of like, I've had coaches that literally I'm feeling like I'm a new athlete to them every time we talk on the phone and I'm like, and that's really disheartening.
And it's like, I got to remind them of things that we talked about before.And so that's a really neat element.And I think, uh, I think, I don't think it's the standard.I think that that's something unique to what you're doing and that's great.
Oh, thanks.No, I feel like just me as a person, I'm very like community and connection.So I feel it's super important for people to feel seen and heard and remembered and people
look for that in general, just as a human being, like to be remembered and wanted and liked and like all these things.So like, what better way to show someone that you care for them than remembering?
And I'm so you know, I'm, I don't know if you follow the astro astrology, that's what I'm looking for.But I'm a cancer and I'm a middle child.And so like,
I kind of always want to be recognized or loved or whatever you want to call it, but I always want that attention.And that's just part of who I am.
And so I really, as an athlete, as somebody who's, you know, in the world of food, like I want to be able to have conversations like that where things are remembered. And I get, yeah, so that's a really neat aspect.
And anybody listening out there, like, understand that what she's doing is connecting with her people, and that connection creates a better result.It's part of the equation to me, don't you think?
I agree.Going into this, I wanted to be very involved in people's journey because it's so new to many people about these different changes and having a friend and a person who's holding you accountable and all these things.
I'm just like, here's the info.Good luck.Have fun.
I'll check in with you six months later.Yeah, totally.
I do like mixing in and I feel like making small checkpoints for people and it's not a one-size-fits-all for everybody and like that keeps me on my toes which I like.
Yeah, well, and I like what you just said there.It's not a one-size-fits-all.Everybody is different, and that's such a big thing in what you're doing.Because, and back up, you know, I've been a coach.
I've coached many different people, and I will say that One of my favorite realm of coaching, which I did for probably five years, was that I coached kids with special needs.And I coached them in the weight room.
And one of the things I really found out was they're not really interested in lifting weights. They're not interested in doing cardio.But what it would be was we would have a very routine set.
So we're going to this station, we're going to this station, we're going to this station.But through the entirety of the session, it was like, we're talking about cars.We're talking about things that they did on their weekend, going to the mountain.
And what they got out of that human connection, when it was paired with some sort of exercise or exertion of energy was astronomical.Most of them are high school students and they've kind of graduated and since went on with their lives. I miss it.
You know, it's like that.It's like, not only did they get a connection, but I was like, you know, really, I loved meeting with John on Tuesdays because he would tell me about all the new things with his new car that he just saved up for.
And, and it was just such a really hard, like wholesome experience of walking away and being like, this is like, you know, we, we get, we get into this industry to make a difference.Right.
And when, when it's, when it's tangible, when you see it, you're like, Oh my, like, boom.
goosebumps automatically.
Then you think, Damon tried swimming for the first time, like that swimming.Yes.And I was so excited, like we were like, jumped on!
Because when he got all the things in line, it looked so good and he'd been working so hard and I felt so excited for him and like teaching him these little moments of like different things of how to swim that way, right?
I feel like I'm the cheerleader.I just can't contain myself sometimes.
Yes, you're spreading knowledge, right?So it's like, it's this idea that like, wow, somebody can benefit from what the things that I'm telling them and that I think that's just at the basic level, but it's a really neat thing.
And anybody out there that's listening to this or watching it, you know, later, like
you know, we'll, we'll have a ways to get ahold of Sarah, but like, I highly recommend you to give her a call if you're looking to reach some goals, because what we just talked about that human element, that connection that makes a huge difference.
I'd love that.I hope I get some new friends and clients from this.
Yes, that would be really cool.OK, so we're going to kind of work into talking about a little bit of fiber stuff, and then that'll be a good segue into fermentation and the benefits of that.
So I want you to kind of give, well, let me spark you with a little bit of a question, because I've had this question popping around in my head, believe it or not.
Because I have a co-worker that is determined to get as much fiber into him as possible.And I guess in my uneducated opinion, I look at that as like, maybe you're overdoing it because not only are you putting a lot of fiber in you,
and supplement, supplemented fiber, but like you're in the bathroom like four or five times a day.
So let's talk about this.
So let me ask you a question.Is supplemented fiber necessary?Meaning do we have to take fiber pills in order to get the fiber we need?
My answer is no, but most Americans diet do not get enough.And so the part of me that wants you to be healthy is fine, take that supplement because we want our system to be releasing our toxins.
And so if you are not making bowel movements once or twice a day, your toxins are staying inside of you.
Which is bad, yeah.So I'm not against the like fiber supplements, if it's really hard for you to eat fruits and vegetables and whole grains.What if you are eating it?
Do you still need to take a fiber pill?
It's a little overkill, right?
It is.There's too much fiber. I mean, it has its jobs in the body and too much of anything is going to be harmful.So maybe it'll make you more constipated or it'll make the food run through you faster.
So yeah, it's definitely a happy medium, the balance of life.
You know, I'm big, like, I think it's good to always like, and I talk about this on other shows, is getting your protein, getting your nutrients, getting your fiber, getting anything your body needs to perform on a daily basis through whole food.
And we've talked about this before, but at the same point, like, it's good to reiterate it because I think there's too many products out there and that are easily accessible for us to just say, you know what?I'm not going to eat fruit and vegetables.
I'm going to take a fiber pill.
Without doing the research on the company that's producing that viral pill, what they're actually putting in it, and having reputable nutrients that you're putting in your body, like nothing's more reputable than the food that we can grow or the whole food.
Now, we have had this conversation about industrialization and what that's done to food. But again, I think that if we're on a path or a mission to be healthy, optimized, performed, and living well, you have to do your research.
Yeah.And two notes that just popped in on that.Supplements aren't regulated how people may think.The companies can make all kinds of claims. and they do not have to actually do them.
And they don't necessarily have all the things in them that you would think, or they have very small amounts that aren't going to be effective enough.
So like supplements can be good, but there's a lot of crappy ones out there that are just taking your dollars.
You make a good point.And we see this a lot in the in the athletic industry, the pre workouts, the protein shakes, like literally they are not FDA approved.
They are made they are put on the shelves until the FDA finds out about them and pulls them off. Um, because what they're doing is they're, you know, they're trying to, um, push products without getting them regular regulated.
And like, I can speak from experience and I've, I've tried all kinds of different ones and I've tried ones that aren't FDA approved.And there's some weird stuff that goes on there.
Like I just, I just had one not too long ago and I was actually telling Damon this.So like every time I took us, you know, I put a scoop in water, I hit, you know, mix it up, drink it before my workout.
I'm getting angry and I don't know where this anger is coming from.And it's intense anger.And I'm like, okay, yeah, maybe that's cool in the weight room, but like I lived in my garage and my family's in and out.
And I'm like, I cannot be, I can't be like this.And so, so I dumped that stuff and I'm reading the bottle and it says not FDA regulated.And so, um,
It like just like what Sarah said, like there, there's very little regulation on what's happening in, in these industries and they can put stuff in it, get it on the shelves and then it will get pulled.So, you know, longevity of a product.
probably show some good regulation, I would say.Or maybe they're really good at dodging the regulation.But are there any products out there that like you can recommend or that you you have had success with or anything like that?In the fiber?
In the fiber realm?No, I don't do this.Food.
That's the quote of the day.I love it.I eat food.
Yeah.Um, but yeah, I would say other things people can look for when looking for supplements is third party tested.
Like the, the, the government is not regulating it, but there are companies that will test the supplements and their claims to a certain extent.So that is something that I look for when, um, I'm looking to start a different supplement.
I like that.I've never even thought of that third-party testing.That's I mean that makes sense in any industry third-party testing You're gonna you're taking the bias out of it.So then that's really cool.I like that.
Yeah, I believe they test your ingredient list what you claim and what is in it and like the macronutrient levels I don't think they're testing like you know, their claims of this will help you have more bowel movements.
This will help you have X amount of energy.It's more like the ingredients that they list are actually what's in it and there's nothing else added.
And that's a really good clarification because I think people could take the testing as in, does it work?Well, no, that's not what they're testing.They're testing if it's going to be good in your body and the ingredients that they state.
And they're being honest.Yeah.And that's a really big thing now.And when it comes to fiber, um, you know, you kinda, you alluded to fruits, um, grains, stuff like that.Um, if let's, let's just hypothetically say, um, I am deficient on fiber.
Um, what's kind of the, the first, uh, the first notch or the first level of what you would tell me to do.
I would say aim to add a fruit or vegetable to every meal.
Every meal.Yes.So the way fiber works is your body has to acclimate to it.So if you don't eat fiber and then you just go gung-ho, your system's going to go into chaos.So I would say slowly mixing it in would be the way to go.
And I especially say that if you're trying to add in legumes, legumes are great.They are so high in fiber, but it will cause distress.And part of that is the microbes that are on it. um, help your gut to produce the enzymes to digest it.
So if you don't eat it regularly, um, you're going to flood the system with this material that we don't have the enzymes to break down.What do we do?It's going to ferment and make all kinds of noxious fumes.So if you add like a tablespoon of
Some kind of legume to your salad or your soup or I don't know your dish and do that over a time period you're gonna create the right kind of population of Microbiome and enzymes in your stomach to break it down.
What's your what's your favorite?That's first of all, that was really really really well said and some great information What's your favorite lake legume to add to stuff?Oh
I'm a big fan of lentils.You can puree them and they can have a thickening agent to soups.I like them on their own as like a lentil soup.I don't put them on a salad or anything, so it's mostly in a soup form or like a curry kind of dish.
I used to have a buddy that, and this was, oh wow, almost 20 years ago, his dad would salt and roast legumes.And it was a bit of a process.He would soak them first, let them sit out overnight in the refrigerator,
So when you put food uncovered in the refrigerator, what happens is that refrigerator is cycling air.It's pushing out the hot air, and it's pushing in cold air.So it's a constant cycle.So what it does is it almost dehydrates food.
For instance, when you're going to smoke, if I want to do some smoked sausages, I would cook the sausages, maybe cook them in a liquid, and then I'd put them in the refrigerator uncovered overnight because it would become really tacky.
And so when you smoked them, the smoke would adhere to it.So anyways, with the lentils, he would soak them, lay them out on a sheet pan, put them in the refrigerator overnight, pull them out, and then salt them and roast them.
And he would literally have a bag of these roasted lentils. And I just remember the nutty flavor.And you're eating them like sunflower seeds, almost.
You're just popping them out.
Really, really, really good.Or like pumpkin seeds.I mean, we're coming up on fall.Pumpkin seeds is one of my favorite things in the world.I don't think it's a legume.
But at the same point, that's kind of the form that they took, was this ultra salty little nugget of just really good stuff.
Yeah, people do that with chickpeas, too.They'll mix them and season them in all kinds of ways.
One of my favorite ways to do chickpeas is deep fry.And I know that's probably not the healthiest, but deep fry them.And what they do is they almost act as in corn.They pop, and they get these really crunchy outsides.They're so good on a salad.
You can kind of achieve it in an air fryer or at a really high temperature in an oven.But you got to make sure they're super dry before you do that.But I highly recommend it if you haven't done it.Salt them.Just roast the heck out of them.
And over a top of a salad, oh, it's my favorite way to eat them.I mean, I like hummus too, but you know.All the foods. Well, you know, you said something about fermentation, and I kind of wanted to go into that a little bit.
Now, this is kind of a segue into the idea of why we eat fermentated food.And it's exactly what you just said, like, you know, because fermentation is—it's How do I put this in the most easily understandable way?
It's the conversion of food components through the enzyme action.And so what that means in the most layman terms is it's taking sugars and it's breaking them down into gases.And what that does is it preserves the food.
So let's think about sourdough bread. This is through yeast.So yeast is going in there.They're releasing a bunch of CO2.And that CO2 is actually fermenting the strains of the flour or of the grain.And so it's creating this flavorful bread.
And it's creating a bread that we can keep around for a good amount of time, or even the starter.There's 100-year starters out there, right?And so what that is is that's a fermented dough.
And when we get into fermentation, what we're doing is we're making stuff that's good for our gut biome because of the way the enzymes are already broken down.And so it takes less energy to digest it.
And it actually acts as, this is a little bit far to say, and this is probably my own opinion, but I've always felt that it acts as like a cleansing product.
Yeah, it's a probiotic of sorts.
It's a probiotic, you know?And so, like, kombucha.Let's say kombucha.Good gut health.It's fermented tea.And it's, for me, when I drink it, I feel cleaned out after a couple days.And that's good.
You know, and that maybe that's a sign that I need to enter, you know, put more fiber into my body.
Maybe that's a sign that I need to regulate my system with a little bit more fermentation so that it knows how to act instead of, like you said, if you just go full bore and shock your system, your body's going to be like, whoa, bro.
Yeah, what are you doing?
We're getting this out of us.And so the idea there's there's kind of there's five elements of fermentation.Okay, so it's to enrich, it's to preserve, it's to eliminate, It's to create proteins.And I'll kind of go into that.
And then it's to reduce cook time.Those are the five elements of fermentation.And the cook time is a funny thing, because you can do like a quick pickle on things.Or it's the idea of ceviche, right?
You're cooking it through the acidic enzymes of lemon juice or some sort of high acidic thing. And the create alternative products.And now this is one that I'm not super educated on because it's fairly new.
But creating protein through fermentation is they do that with soybean.And that's how that's how you get what is the name of that stuff?
Tempeh, yes.That's how you get tempeh.And that's a protein.
What it does is it enhances, and again, I'm not super knowledgeable on this, so I don't wanna over speak, but through the fermentation, the enzymes actually enhance the protein and they change the molecule of the protein.
So it's a different style of protein.And that's about as far as I got on that.But I'm gonna definitely do more research and maybe we'll talk about it next time. It eliminates the anti-nutrients.
And I think what that means is it regulates your gut biome.It gets rid of the stuff, like you were saying.It gets rid of all that stuff.Enriches flavor.That's what I was talking about with the sourdough.And then the oldest reason why we fermentate
or use fermentation is to preserve.
It's it was built as a preservation technique and our bodies like evolved eating those. Correct.
You know, now that we're not, that's also part of our lack of biodiversity in our microbiome is because that's how we survive through winters is pickling and preserving all these things.And so we would get them every year and replenish the system.
Exactly.That's kind of an interesting, I think, tidbit.So something I've heard lately is that you should be trying to add a pickled, fermented
food um to your meals like if you can every meal but like at least daily some sort of pickled something i really like fermented yeah fermented yeah and and that's that's a really good uh suggestion now before we go any further um i know that you are on a bit of a time crunch it is 11 o'clock 1103 you're good okay yeah okay okay cool we got about i don't know 15 more minutes is that good yeah cool awesome okay so adding
adding something pickled, something fermented to your diet every day.I would say the quickest way is a pickle, right?
Yogurt is a really easy one.The easiest one ever, right?
The one thing I would say about yogurt, which is interesting, because I've always been a bit of a sweet tooth.And so I go for those ultra sugary ones that I'm like, Oh, this is so good.Or they'll have it like in a glass container.
And I'm like, Ooh, I want that glass container. I'm going to get that just for the container.Also, Greek yogurt is by far the best thing.
Something I've started adding to my weekly diet, and I say weekly because I don't do it daily, but it's yogurt, it's frozen fruit, a little bit of honey, and then I take some granola and throw it over top.
I would say it's probably about maybe a cup of yogurt.So I'm not doing a giant bowl of parfait or anything.But it's something that is actually, I can feel my body feeling better when I eat this in the morning.
And I noticed it probably about a year or two ago that my morning habits were really based around sugar.And so I've tried to break the sugar out of my morning habits. And this has helped, you know, I grew up eating the sugary cereals.
I grew up eating like, yeah.And it was just like, and so, and anybody who knows me knows that I'm super nostalgic.Like I love nostalgia.And so like waking up on a Saturday morning eating lucky charms.
Right.Not a great thing to do for for your health.And if you're trying to be performance and all that, but the nostalgia that goes with that is amazing.
Yeah.Once in a while, you know, you know, indulge, like the balance of life, don't eat the whole box, maybe.But yeah, I'm gonna have that moment where I just feel like I'm a fifth grader on a Saturday morning.
Exactly.And that, again, you're dropping really cool lines here.And I like it because what you just said was balance.And, you know, it's really easy to go one side or the other.And we got to enjoy the things of life.
But we also have to be very cognitive of, of how we live and that can be challenging for people.So I guess in your best explanation, like, you know, how do you create balance?
Like if you got a client that's like, you can see is really far on one side, like, you know, how do you bring them back?Is it, is it slowly?Is it fast?Is it like, what would your tactic be?
I'm a slow, I feel like mixed in kind of person because you can try habit stacking, which is a good tactic for change.
But if you are very on one side of like ultra processed diet, it's gonna be hard to try and add in a vegetable to each meal on its own.Let alone thinking about your fermented foods and your protein levels and all of these things.
So I'm very much like baby steps kind of person, but.
Okay.And that's good.I think you know, anytime I've ever given anybody, uh, any helpful advice, you know, my thing is always like 1% of the time, like you're going to make a change in life.Um, you can't do the, the ground and pound, right?
You can't walk in and just be like, we're doing this, you know?Cause I would say the majority says that you're going to fail in that situation because it's too shocking to the system.Yeah.
Um, And I would say 80% of the time, that's another thing is like, Consistency is really important, but consistency looks different than maybe what most people would think.They're thinking, I have to be on my game every single day.
You know, it's like, I mean, consistency is you're on your game for most of the week and maybe one day you kind of go off.The important part is the next day you are back on the train.
And then, you know, maybe another day down the week you have a couple extra beers with your friends.And so maybe that's maybe not your, your ideal diet.That's okay. It's balancing out throughout the week to be like an 80-20.
I like that the 80-20 thing that and that's something I vaguely remember learning, but that's it's really good advice because It's overwhelming, right?If you go full bore 100%, again, it's overwhelming.
I think that I struggle with this in my personal brain, I guess you can say, is that I want to be 100% all the time.That's something I've always prided myself on is this ultra consistent, like, don't ever break the routine.You got this.
You can do it no matter how hard it gets. Well, as I'm getting older in age and evolving as a person, I'm realizing that it's OK to not do 100% of everything, you know?And a good example is like yesterday, right?
OK, so I am very consistent on the platform, lifting weights.I am a solid four days a week.I get my hour and a half in. And it happens.And I prided myself on it.But yesterday, I walked out here, and I was like, I really don't feel like it.
I had a long week.I really don't feel like it.I lifted the bar up a couple times.And the kids were out here kind of hanging out.We're talking about what we're going to do.And Alana comes out.And I was just like, you know what, guys?I'm done.
I take all my stuff off.And it was OK.And I walked away from it.And I felt OK.And I'm still not worried about it. It's moments like that where you can just tell yourself, Hey, you know what?I ate a donut yesterday for breakfast.
Probably not the best, but I'm going to wake up and I'm going to do what I'm supposed to be doing today.
Give yourself some compassion.
Yeah.And be flexible.I feel like we also get caught up in like, this is bad and this is good.And I think if I do the bad, then I am bad.Yeah. I feel like everything's more gray.
You're like, I mean, I don't want someone to have a diet full of ultra processed foods.To me, those are bad.But like mixing in I don't know, like occasional thing just to make your soul happy a little bit is a human experience.
And that's all we're here for.Right?
So correct.And that's a really good way of putting it like it is.That's all we're here for.We're here for to live life.I mean, personally, I want to live life as long as I can.I always joke.
I have this weird I don't I don't know if fantasy is the right word.But like, I love vampires.
Because they live forever.
And I'm like, that's why I'm like, I want to live forever.You know, like, that's, that's kind of my thing.And, and I know that that's not reality.That's okay.
You can give yourself a good shot at it.Exactly.
Like you can give yourself a good shot at living for a long time.You know, Alana's grandma just turned 101, I think in February. And this woman's kicking like you would never know that she's that old.And that's really inspiring to see that.
And so just give yourself the best opportunity to live as long as you want as a person.
And my nutritionist plug is going to be eating the diverse food is going to help you get there.Something I learned through this process is about antioxidants and I didn't realize how amazing and magical they are.
And literally they are neutralizing all the electrally imbalanced compounds in your body that just happen naturally from your body metabolizing stuff.
So when you're working out and you're eating and just throughout your whole day, you're metabolizing cells and nutrition and all that stuff.So your body is making all these charged compounds and antioxidants are coming in and neutralizing them.
So by doing that, you are decreasing your inflammation and your likelihood of chronic disease.So, yeah.That's interesting.
I didn't know it was that entailed, but like, I mean, I eat, you open my freezer, I have like, I've told you about this, giant containers of blueberries.Constantly eating just like frozen blueberries or, you know, so it's like, that's good.
So all the really colorful foods are going to be high in antioxidants.So thinking you are giving your body the things it needs to clean out the damage and to neutralize things.
That's really well said.I like that.
I also heard something else I wanna share.I just like, so excited to share it, because I like, it was a light bulb moment for me.Love it.And it was, your body is literally the result of what you eat.Yes.You are built by what you eat.
And I was like, what?But yeah, I mean, how else would we be three printing this, you know, this system that's like upright.No, it's literally the food we put in is what is making up our tissues.
Yeah.And that's, that it's, it's like, you know, you kind of think about that and you're like, Oh yeah, totally.I know that.But really do you?Like, yeah.
Do you want me to make up cheetahs?
I'm, I'm not what I think.I think all humans are beautiful in their own way.But like, why I once had a coach tell me like, Hey, you know, if you want to create some goals for the way your body looks or feels,
you know, first of all, go stand in front of a mirror naked and then point out the spots that you want to fix.And he's like, secondly,
Journal when you wake up in the morning, like when you first wake up in that morning, the first 15 minutes, talk about how you feel.
And he's like, that's a really good precursor to what, um, you know, what you're eating because you know, your body is overnight, you know, it's sleeping.That is like your recovery stage, right?
You recover from everything you did over all throughout that day before. When you wake up in the morning, you know, that's a good indication of like kind of where your body is performing and understanding that.
Now that might be a little bit more on the athletic side or, or, or that, but like, I think there's good value in, in being aware of how you feel in the most natural state, like without any screens in front of you, people, you know, anything like, well, how do I feel in that first 15 minutes of being awake?
And that's something that I always, I used to journal it, I mentally journal it now, and I'm just like, okay, what do I need to do?And so it's a good little indication on how you're feeling and where you can create goals in your life.
I like that, taking good inventory.
Inventory, that's a better way of putting that. All right, Sarah, we are at 40 minutes.We've done a lot of talking about your coaching and what you've been doing.Where can people find you?How can they get ahold of you?
Yes, I have a coaching Instagram handle.It's at, it's Coach Sarah, and there's a period between each of the words.
That's the best way right there.
That's the best way.Yeah.And I think some interesting content.
You know, fresh in my creating a video.So there's not a whole lot of content yet, but I've made some educational videos.
That I think is info that is super rad about the human body.And I try and break it down to a digestible point for people to understand.And then why it's important.
Yeah, no, I think you do a good job at keeping it very short, sweet, and to the point.And so if you're not following her, go follow her, because there are some really good things on there.And I always tag you in the episodes.
And so if you're like, oh, I didn't catch that, go to Max Everett Kitchen, look at the tag.That's how you find her. I think that's all I got.This has been a great episode, really good conversation.
After my massive technological disaster, that's a bit overstated, but I had a little bit of technology.I had some problems with technology first thing this morning.So thank you for being patient with me on that.And I hope you have a great day.
Good luck tomorrow when you're out looking at the things you're looking at and hope you guys have a great time.
Thanks.Same to you.Good luck today.
And yeah, right down the street.So we're very excited about this.
Yeah.So very, very big things.Um, anyways, thank you everybody for listening.Uh, thank you Sarah for being on here and this is amazing show.I love this.Um, and we will see you next time.Um, yeah, that's all I got.Sorry.You got anything?
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