When low energy, pain, extra pounds, and other diagnoses like high blood pressure, diabetes, chronic fatigue, and autoimmune disease keep you from living the full life you'd love, you feel stuck.
I know, because I used to spend my days trying to find a way to heal naturally that would be enjoyable and would actually last.
I knew that it couldn't involve any dieting math, nasty tasting food, or small portions that make you hangry, either... And that's why I'm super excited to share this jam-packed series with you!
BUT, if you haven't heard the first 4 parts (Episodes #119-122), go back now and listen to those, because each Episode in this series builds upon the last, and we don't want you to miss out.
🌱 Oooohhhh, sister! This episode has us SUPER stoked, because today we're talking about glorious, amazing, lip-smacking, healthy, and delicious whole plant foods!
How do you get the food right, so you can kiss cheat days goodbye forever?
How do you find a healthy way to eat that you actually look forward to every single day?
How do you learn to love the foods that will actually love you back?
What is the research backed way to build lasting health from the inside out so that you can live life to the fullest?
Join us today and discover delicious whole food plant based tips, strategies, and techniques to enjoy building a healthy body so you can live the incredible life of your dreams. 🎉
Get your copy of the Power On Plants Cookbook Bundle today!
Hey there, Sunshine. Welcome to the Power On Plants Podcast, where your host, Jarrod and Anita Roussel and we're absolutely head over heels for whole plant foods, and helping you navigate this incredible plant based journey. That's because our lives have been completely changed by plant based goodness, we used to struggle everyday with excess pounds and low energy, vascular disease, joint pain and lack of sleep, just to name a few. And even though we're medical professionals, we still weren't getting practical answers that actually worked. So we dug into the research, we started living what we learned. And now we both of our lives back. And that's what we want for you to the truth is you can do this, and it's not hard, you just need a way that will bring real and lasting change. And that path, it has to be simple and enjoyable. And it's got to be delicious, too. So are you ready to live your life to the fullest, then you're in the right place, because Living without limits. That's what power plants is all about. So pull up your chair, grab a matcha latte, and let's get started. Hey, sunshine, welcome back. This is the fifth episode, in the audio series that we're doing. That's all about how to heal your body naturally in a way that you enjoy with whole plant foods. We want you to know if you have not heard episodes, one through four, you've got to go back and listen to those. They're filled with so much great information. And also our backstory about how do we get started on this journey? And why is it working for us? And why is it working for so many other people. And we're talking now about specifically the strategic steps you need to take in order to heal. And we're going to talk about what that takes today. But right now we're in the third step of our success path. That's the signature system that we've created. That helped us to get from exhausted and barely surviving the day to being able to have the energy to do all the things we want to do in life. And that's what it's all about, really, it's not about how do I heal this disease? Or how do I lose these pounds? That's what is doing that? What is getting those results going to do for you? How is your life gonna look different, when that happens for you. And that's what we're all about helping you to discover. So if you have not heard the first four parts in this audio training series, go back and listen to those first because each one builds on the last and the first one starts at episode 119. That's great info. I'm glad you dropped that in there. Yes. Alright. So we are talking today about step three in our signature system that power on plant Success Path, and that is the food. How do you get the food right? And I'm just going to be honest, one of my favorite steps of all time, because they're all vitally important to getting from where you are to where you want to go. But who doesn't love the food? If it's right, it's got to be right. I mean, Jerry said, when we started out on this path, we did not want food that tastes nasty. We like good food, right? I mean, it's a part of our story. Absolutely.Jarrod:
You are the foodie in the family, I just happen to be blessed to be going along on the ride. Now I do not like disgusting food. But I will say as long as it's okay. In the past, historically, I have still eaten it. It's kind of like a survival instinct. Whereas a Anita, she wants to enjoy it. It's an experience. And so like I said, I've been the beneficiary ofAnita:
it's just got to taste good. I want to have joy in my life. And if it doesn't taste good, I'm not going to have joy and we're all about finding plant based joy. That's one of the things that makes us very different. It's not about you just learn how to eat these foods and get a few new recipes because the truth is, this is about so much more than the recipes and that's not a bad thing. All in all you need the recipe you need the recipes and the food needs to to love you back like we say, but why not enjoy it? Exactly. Why not set yourself up for success and it to be something that you enjoy for the rest of your life? Well, we shared before you know when we started this journey we started looking for because we knew we wanted to get more fruits and vegetables we knew that was key to our healing and we wanted to find recipes that that use more fruits and vegetables that went low on or had no oils at all which really that's now obviously that's our goal, no all at all. low salt. And just none of the eggs, meat, dairy, all of those things we knew are causing inflammation in our body and causing us to have the problems that we were having. So looking for those recipes when I got so frustrated was the fact that I pull up recipes that's been all this time looking for one finally found one I wanted to try. If I could understand and find all of the ingredients and get it made it would end up taking a long time. A lot of times they were just difficult recipes and I like to sometimes get in the kitchen and cook but I don't have time for that every day. For it to be this long drawn out process. And if you're like me, you don't either. And so as busy women, we've got to be able to have it be quick and be simple to do. And we got a message about that today. That was pretty fun on our in our Facebook group. And one of the members was saying, you know, hey, I just love doing this. I love your I have this Alfredo sauce. It's in the cookbook. And it's like a garlic thyme type of Alfredo sinful like, you might get an olive garden or one of the Italian restaurants where it's really cheesy and delicious. But no cheese. And she said, I'm serious. I made that and the pasta had everything done with it. In what, 10 minutes? Yeah, 10 minutes or less. I think it's what she said. And she said she can't believe how simple this is. And I was telling her. This is one of the reasons we absolutely love this lifestyle, because it's easy. And then she said, I love that stuff. It's so delicious. So that's what we're all about. We say it all the time.Jarrod:
And my response. Every time I hear that is I go. I know exactly, that this is what we want people to know. Because this food is delicious. And it's easy, and it's quick. And it's just you can do it. It's there.Anita:
And it's enjoyable. And the thing is a lot of people just it's such a shocker when you first discover it, because I think like I said when I was going and we would find these recipes, and we'd cook them, it'd be a long drawn out process. But then you'd sit down to the table to eat the food. And it tasted bad. I mean, I don't want my food to taste like cardboard or have to live on just salads, or just zero point cabbage soup. I say that all the time. It's just, that's not going to bring me joy. But if it wasn'tJarrod:
bad, a lot of times it was just lackluster, you would eat it. It's okay. But it doesn't really inspire me, it doesn't make my tastebuds singAnita:
well. And when you're moving from foods that you absolutely love, and you're moving to new foods that maybe you're not used to eating, you've got to know certain things to make it work for you. And that's why it's about so much more than just the recipes, right? So what you need to know under this step three, and we're just going to share some of the things that we feel like are key. But there are more things that we teach under this in our membership. But these are some of the big keys, the things that you've got to understand the real life things, how do you make this work on a regular basis. So the first thing I think of is food formulas, like you've got to know what to make when you don't even have time for recipe. Like if I'm running in the door, and I've been going on this errand and that inner, you know, taking the kids here and there and I'm coming home and it's late. What in the world am I going to eat? Well, I'm going to grab a food formula, and I'm going to make it happen. Now you'reJarrod:
saying food formula? This sounds very intellectual and complex. What do you mean by food formula,Anita:
I mean it throwing together a meal into a bowl or onto a plate in 15 minutes or less, and getting it on the table and having smiles all around, everybody's happy. They're full, they're full, they're satisfied, and there are no complaints.Jarrod:
So it sounds like a plus b plus c equals dinner. Just throw some stuff together. So we're not talking about exact, an eighth of a teaspoon of this plus a quarter of a teaspoon of that. And a lot of the food formulas are like grain bowls, we'll take a handful of this and a handful of that approximations. Right. It doesn't have to be an exact science, I think that's where we have that mindset with cookbooks, that it's all this food chemistry. And it's it's not quite that specific. It can be almost more, you know, just hands on dirty getting in the kitchen and get it done.Anita:
Exactly. That is it. So that's food formulas.Jarrod:
Well, that's what your parents did. Yeah. Never, ever saw them use a recipe ever, in everything they made was amazing.Anita:
And people hear that and they'll think cooking is like Latin to me. You know, I will never know how to do that. But if you have a simple formula for how to do that, you can easily do it. You just got to know how it's not some big secret or some big difficult thing you've got to go to culinary school for it really is just living real life. Like how do I get a really healthy dinner on the table fast, it'll fuel my body. Well, that'll make everybody feel amazing. That's going to prepare my children for a really solid future, because they're going to their bodies are going to grow better. They're going to think more clearly. I mean, mental clarity has been proven time and time again, brain fog goes away with this, you know, your kids are going to hit their teen years, and they're not gonna have the acne struggles that they would have had if they didn't eat this way. I mean, we have a 17 year old we have a 15 year old and a 13 year old and our youngest is nine but just talking about the teenagers and the preteen years people ask us all the time, what do we do for our kids? How do we treat their acne and asking our daughter I mean, she has an online business and they're always asking her she's on video and they're going, what do you do? What's your skincare routine? And she said, Mom, I just laugh because I don't know what to tell him. I mean, I don't have a skincare routine. I just eat healthy foods. And it's amazing what you put into your body can have such an effect on what the outside of it is like, including skin disorders even. So yes, having great recipes is super important. But you've got to have ones that are easy to do a short list of ingredients, right? That doesn't take you years to get it on the table and that you're happy with the final result, it tastes good. And they're going to taste better and better and better as you go to the point where those are the things you're going to want and think about when you think about, oh, I'm hungry, what should I eat? No, doJarrod:
you mean that it's because you're used to those recipes? Or is it because that your skill gets better and better, and you don't have to think and it's just almost autopilot where actually whatAnita:
I meant was your body, your taste buds change, your body gets used to those foods, and that's just what you crave. But yeah, skills do get better, it gets easier. But honestly, it doesn't take a lot of skill. It's just learning the simple steps to take. And you know, I've had recipes before where I had to try to get all these foreign ingredients I didn't understand and try to put 20 of them into your recipe. And that's kind of difficult.Jarrod:
Well, I know for us a long time ago to when we would eat meat and dairy, there would be several steps to the meal where you might have to saute the chicken breast and then you might have to do the the dairy based sauce. And then you have this step and that step. Whereas now a lot of these things are done either at the same time, or they're all together in the same instant pot. Just throw it together, boom, hit go. It's done.Anita:
I know, it's amazing how freeing it can be. So you want those good recipes, you've got to have the ones that work and that you're happy with. But then you've got to have food formulas for the times when you don't even have time for a recipe, you don't have time to measure anything out or go to the store or whatever, you've got to know how to make those foods that you can tie together really fast one recipe, I just thoughtJarrod:
of an example for that this would be almost like your equivalent of, I'm ordering a pizza, cuz you could order a pizza, and it's gonna take you 3040 minutes for it to come. Yes. Whereas with some of these things that you can throw together, you can just throw them together. And it's quick, 1015 minutes, yeah, eating faster than you would otherwise. But you're eating better. And you're eating the foods that love you back to energize your body,Anita:
you feel great. And then you can do all the stuff you want to do. And that's the big thing we keep talking about. Because if you're shut down, because your body has no energy, like we were talking about the car with fuel before, if you don't have the fuel to fuel your body, you can't do what you want to do. Alright, so what is then one of the next steps that we absolutely love teaching replacement theology, this is huge. This is knowing exactly how to replace your ingredients that you love those simple substitutions that will never disappoint. Like for me it was cheese. I love cheese. I loved heavy creamy soups like bisque and chowders and things like that. A creamy potato super creamy broccoli, cheese soup, things like that. I loved just cream on all got sour cream on my potato. Like how do you get those dairy replacements? And then what if you like sausage on your pizza? And that's your favorite? What are you going to eat? Now? We're talking about all those ingredients that you just love that you need to have simple steps for. I mean, one of the big things we get asked all the time is how do you cream your coffee, I mean, I cannot find a coffee sub I'm putting net milk in my coffee. Well, the reason the nut milk waters down your coffee and it doesn't taste good. Number one, it probably has only a couple of nuts in that whole entire carton. And the rest of the carton is water and additives. So if you can learn an easy way to make nut milk in your own home or straight into your coffee, where you're not adding a bunch of water to it, let me tell you something, you get plant based joy, it's creamy, it's delicious, it's satisfying, you're not going to miss it, you're not going to miss the old way, not at all. And then so those replacements that we call a replacement theology, but that is key to finding playing bass joy, knowing how to replace those ingredients. But what's next what's after that now you've got the ingredients. Now you need recipe upgrades. This is taking your old favorite recipes and replacing a few little ingredients in it or tweaking it in a certain way so that it makes you feel amazing but you still get those same flavors and things that satisfy you those same meals you love.Jarrod:
Well this falls under that instead of I can't more of the How can I because you may come across a recipe or have a recipe that is yours. It's an old favorite, but it has one or two ingredients in it that you say okay, this is now a recipe that does not love me back. Well all's not lost. You don't lose the whole thing because of that one ingredient Yeah. When you know how to like to make those replacements and that's replacement food ology or at least one of the main tenants of replacement food ology.Anita:
So it's not like hey, what am I gonna have now love barbecue sandwiches, I can busy more and I love potato salad. Mom's homemade potato salad she always made when we went out to the picnics into the park. Like meals and stuff. Oh, I just love that. I can't have that anymore. I love banana pudding matcha lattes. Oh, I love creamy dressings like blue cheese and ranch and 1000 Island and lasagna with that cheesiness and UI Gunas pot pies. I love. I said creamy broccoli soup before. That's when I was thinking of again, but I do love that. You know, what about brownies? Love brownies or brownie? Batter? Hummus, something to dip apples in? What am I going to dip my apples? And what am I? How am I going to eat? All these things that I love. This is making recipe upgrades. But if you think about I'm going on another diet. And now and this diets gonna keep me from eating those things that I live? How are you ever going to make that last long term? You can't because you're going to go crazy hangry. And then you're going to go nuts on those foods when you are around them because you're not satisfied with the ones that you have. And you don't know how to replace them in a way that you enjoy.Jarrod:
And you're also stripping away those things that you enjoy. And then if you don't replace them, you're left with nothing you're left with this whole and what are you gonna think about to think about it? Well, yes, J days we're gonna think about all these things that you've just gotten rid of. Right? It's like if I say you could never have chocolate cake ever again. What is cruelty? What are you gonna think about all the time? Yeah, chocolate cake. Well, we have a recipe for an amazing chocolate a credible, we just like we say we just have it in a better way. Right? Got to put something better back in its place. And that'sAnita:
that's something we eat every day. Because I'm not going to tell you it's the healthiest food in the world. But it is so much healthier than what we the way we used to eat it. I don't get the sugar hangovers from it. Do we still often just crash and burn after we ate a dessert and we don't get that anymore? Get that sugar headache. And we don't get it and it tastes absolutely wonderful. It's moist. It's not, you know, you think about a healthy chocolate cake. That's gonna be hard as a brick. I mean, we like chocolate cake. We and it's moist. We eat biscuits. I mean, you can make biscuits eating like this. And they're light and fluffy. And they're made with whole grain flour. I mean, how do you do that?Jarrod:
These are the things you got to learn. You've got to learn it, because that's how it works for the long term. Now I am going to tell us, I did actually have the chocolate cake recently. But that was because we had a string of birthdays all in the same week. Yes, in our last episode, Anita DeVos that I had turned the big five oh, he was the old man. I was yo man. Well, Anita has joined my ranks.Anita:
Thanks for that. Appreciate it. But honestly,Jarrod:
don't look a day over 49 Yeah, IAnita:
thought that was gonna be a compliment. Now think you're in trouble. But honestly, I have to say and this is one of the things that is just amazing about this lifestyle. When I hit 40 hours a mess. That's probably when I was in my worst shape.Jarrod:
Yeah, you're on that taken that plane nosedive down,Anita:
I was awful, it was awful. I would not go back to 40. If I could, if I had to go back in the state I was in, I was miserable. I was carrying extra pounds, I was having vascular problems. I was exhausted all the time. And that was the worst part, the hurting and the exhaustion because I couldn't do the things that I wanted to do. And I felt like I was just missing out on my life. And that's a terrible feeling to have. So at 50, I can honestly tell you, with the pounds gone, and they've stayed off and I haven't had to be on a diet or do something miserable. I hate. I just found a way to live that I love. And I love sharing it with others. And that's why we're doing what we're doing today. I mean, it is definitely a labor of love. It's a lot of work for us to take what we know and translate it into something that works for other people. But we love it. Because we're getting these texts. And we're getting these calls and we're hearing all the changes that other people are getting. And we don't ever want to see somebody else in the place that we were in, it was so miserable. And to be able to say that 10 years later, I'm in better shape. My skin's clearer, I feel better. I have to force myself to go to bed at night. I mean, what a blessing that is well, andJarrod:
we have people that look at pictures of us from 10 years ago and compare them to the way we look now. And they feel like we look better now at 50 than we did at 40.Anita:
Yeah, that's it. That is very encouraging. But just the way I feel is hugeJarrod:
well into what you just said a moment ago about getting all the the reports and the exciting text. And I think what makes it so exciting for us is the fact that it's not just a managing of a symptom. It's actually a healing of the root problem.Anita:
Well, I mean, it's really like what we've always wanted to do, right, babe? I mean, that's what we've always wanted to do. So the reason you became a physician assistant, the reason I became an RN, the reason you went on to get certified in lifestyle medicine, the reason I went on to get certified as an integrative nutrition health coach, right? We've always ever since we were young and first went to school, this is what our heart's desire has always been is to help people find healing. And then we actually have a way that people are finding healing, you know, and it happened for us and it's happening for other people and they're telling it us and we're seeing them change right before Our eyes are like watching a flower open for the first time, you know, and you know that flowers just been sitting there just waiting to bloom. And all of a sudden right before your eyes, it's in full bloom, and you're going, This is amazing. You know, I'm just I'm so grateful that we've been able to figure this out, and that the Father has been able to use us to help other people along in their journey. But we're talking about making recipe upgrades. So getting those foods you like, pizza, tacos, burgers, all those things we mentioned, figuring out how do you eat those in a different way. It's like we've talked about before, it's you go from that mindset of I can't have it to how can I exact and you learn a new way that you love, it tastes great. And I like to say it tastes as good or even better, because a lot of times what we have now tastes even better to us than it did before. And that's hard to believe when you're in the dining mindset. And you're thinking, Oh, I've got a fun, another miserable way to finally try to cure myself or lose these pounds. And it just it doesn't have to be that way. And it shouldn't be that way. If you want to find something that's going to last and work for you long term. Because if it's not enjoyable, it's not gonna last you won't do it. Alright. And then next key under foods is flavor profiles. This is finding all of your favorite flavors on a regular basis getting into enjoy those building those into the recipes you love. You know, we talk about sometimes, and I don't know. I mean, if you haven't been with us for a while, you may have never heard this, I've got to share it again. But you think about how back in the day when we ate meat? Or when we ate things like that animal products? Would we ever just have eaten? A plain boiled chicken breast drop in the water bullet? Drop it on our plate?Jarrod:
I would say never or chicken leg?Anita:
Will we ever just throw a piece of steak on a pan and put nothing on it? Most likely not typically. No. I mean, we put all kinds of marinates and all kinds of stuff on that Pepe stuff. Oh yeah, absolutely. And oil rubs and all this stuff. And you're like about when you made a turkey for Thanksgiving, or sometime and you're stuffing that thing full of stuff, you're sticking stuff under the skin, you're buttering it up, you're putting all those herbs and spices and you're eating it with sauces, you're covering it with graving you gotta have your dressing with it. I mean, think about how you typically eat your food. It's got flavor, but it's not built into it. Although with plants it is built in. I mean, you already start with this base of flavor that meat just doesn'tJarrod:
have. Well, a lot of the flavors in the meats are coming from the plants, a lot of the herbs and seasoning and spices that you put on you put on it in and around it. Whatever that interestingAnita:
comes from the plant. You just blew my mind right there. Oh, yeah, cuz I was thinking, you know, in my mind, I'm thinking, it comes from the herbs and spices and things you're putting on it. But I'm not sitting here thinking it's comes from, those are plants. Those are plants. So you're seasoning your meats and your animal products with plants. But when you eat plants, and then you season them with more plants, you're just get you're starting with the base of flavor, and then you're bumping up the flavor, which is that think why a lot of times it can taste better, not just as good, but better. And then as your taste buds change, which they do your taste perceptions completely changed, where you'll be eating something, and you'll think I've never known broccoli was really sweet before. I mean, it's really sweet. I've never tasted that before. That's amazing. And all of a sudden, everything starts tasting better, and then your cravings will also change. That's true, what you eat well, and sometimes a lot of the times you don't even crave stuff anymore. I mean, sometimes you almost have to remind yourself to eat because your body's so satisfied, you reach a point down the road where you get busy, and you think I haven't had these cravings that I couldn't get rid of. So I had to go, you know, Steph food in my mouth for 30 minutes. I mean, if you just lose that, and that's what our friend Brenda calls, thing. Free does do doesn't have that hold on you any more than it used to have. So this is about getting those fantastic flavors in there, you're going to put on the herbs, the spices, you're going to learn how to make simple sauces and dressings, and all those things that you love before, you're just not going to do them in the same way with the same exact ingredients. Because you want to learn to get those foods on there that are going to fuel your body well from the to the core. So that then you're it's able to give you the output of energy you need to do the things you need to do when also underJarrod:
the flavor profiles. What I want you to think of is like with great food, there's a certain combination of the herbs and spices that creates that type of flavor. Once you can get a good handle on that, then you can make anything taste Greek or Mexican or Italian or barbecue or whatever the case may be. Once you know what flavors go into creating that combination. That's the profile right? Then you can make anything taste like that.Anita:
Exactly. And that's it. I mean, you nailed it. That is exactly what flavor profiles are. So you build those flavors. Around the types of foods that you like, and you learn how to do that, in a way, that's easy. We're not looking at a recipe again, you can take a pinch of this pinch of that, to get it to taste like you want. And it's, it's just not hard. We even teach how do you take any recipe? I mean, how do you go online and take most any recipe and make it helping? How do you do that, and how there's some ways that you can do that even without a recipe, when you know these flavor profiles. That was the point I was trying to make there. But if you have ways to bring in most any recipe, and you have a way to easily organize it, and then a way to easily print out the shopping list on your phone, or even you don't have to print it out, it's on your phone on this app, we absolutely love this on your phone. Right. So the way that we organize the step is amazing. Because then once you can build these meal plans, this was the other thing we forgot to talk about is we provide weekly meal plan. But then after that, you need to learn how to make your own because what happens is, you get in the thought process of a nice image, tell me exactly what to make, that's gonna save me so much time. But how much time is it saving you when you don't like half the meals that are on the meal plan, the meals on the meal plan take longer than what you're willing to spend. And you just leave it frustrated and with wasted money. So if you have one meal plan that shows you how to do it. And then you have somebody who can show you, hey, look, this is how you make your own easily by just grabbing a recipe off the internet, tweaking it very simply, this is what you do. And that thing that app that wonderful system takes and create shopping lists for you. It will actually you know allow you to pull in and just create your own quick week you just drag it,Jarrod:
drag and throw it on the calendar in there. And then it'll create the shopping list and all that for youAnita:
here are my favorite recipes. And also it keeps you from forgetting the things you've tried. When you're building your new recipe chest of new recipes that you love the things that you love. I call it like a treasure chest. And you've got all of these recipes. Now these new ones that you like, you forget the ones that you tried two weeks ago, they've got this one place that you put them and you're dragging them into a meal rotation if you like using meal plans, you know, some people don't like us meal plans and that's okay too. But if you're the kind of person who likes to be organized and likes having a meal plan, this is how you do it, where you're guaranteed that you're going to like the feeds that are on your meal plan. And you don't have to keep spending your money having somebody else give you a meal plan that you might like just a couple of the recipes onJarrod:
and something else with the meal plan is learning how to coordinate the recipes so that they flow together. It's kind of like we talked about yesterday's leftovers becoming today's masterpiece. So let's say you make some beans, you make a big pot of beans, well you make extra then you roll that over into tomorrow's chili or something of that nature. I love it that way. You're prepping today's meal but it makes Tomorrow's Meal easier. So when you're making these meal plans yourself, then you have this the system that just works for you. You get you're gettingAnita:
me so excited over here because my mind's going crazy right now because you just mentioned make a pot of beans and I'm like you can make this and that and this and that. I mean Jared mentioned chili I mean there are a ton of things you can do if you just threw a few extra beans into that instant pot before you press start and you knew how to make those extra things or how to store them in a way that you could use them in the future. But I mean you can use them in a verb I mean just off the top of my head, you can serve bands, like if you did black beans, you curse or black beans and salsa on your potato with a creamy sauce if you like sour cream or or cheese or something like that in your potato, or you could just leave it off because black beans and salsa are amazing on a potato. But I mean there's just you can make a grain bowl like you mentioned the grain bowls before and rice beans into your grain bowl. So you've got your grain, your beans, your vegetables, your amazing sauces and just all those different things on thereJarrod:
or with garbanzos now a lot of times you'll make them with other spices but if you know ahead of time, I'm going to make extra and then I'm going to use it for the brownie batter hummus that we make. Put the onion in it then boom you've got a dessert or healthy snack or however you want to use itAnita:
or if you're gonna say isn't it up to be more savory when you make those and you know you're not going to be making brownie batter hummus, you could make something or you can even use the plain ones too. And things like salads I mean you want a salad to be filling so saladJarrod:
you and so you can have a lot of time savings with this type of strategy isAnita:
amazing what you can do with all these different things. I mean, it's easy to whip up a homemade hummus in like five minutes or less. It's that easy and we just love it we love dip and veg and that that's good or it's great for for sauce on your sandwich. Okay, I could go on and on just the beans alone, right? So I don't want to overwhelm you. We've given you a couple of little tips there that you can go and start using and before long your life just changes if you you're thinking I don't even know how to make Make a pot of beans. Never figure, we trade we teach that we're all about learning those simple ways to do things. But a pot of beans is something you definitely need to know how to do. Now my saying you never want to use canned beans, you always want to make homemade No, because we have some canned beans available at all times. Because if you're in a hurry, and for some reason, you just didn't make that pot of beans ahead of time, or you don't have 30 minutes to wait or an hour for them to kick in the Instant Pot depending on what contractJarrod:
or another very pertinent example would be we have three teenagers and they ate all the beans and didn't tell us.Anita:
That's even more likely, right? You nailed it. I mean, you're so right. ThatJarrod:
is exactly well, I'm a parent, but I've also been a teenage boys, I understand it from both sides.Anita:
That is it. And these are just a few of the things that we touch on when we teach people how to get the food, right. What do you do? I mean, because it is funny, we only think about the recipes. But there's so much more around food, how do you make the food work for you? So you're not slaving over the food? Now, how do you save time? How do you make it work with your budget, things like that. Those are some of the other steps that we're going to be going into. And youJarrod:
may be hearing all this thinking, again, it's overwhelming, but it's not. I mean, a lot of these strategies are simple. It's just you implement one, then you go the next step, and then you incorporate that right in before you know it. You're your guru in the kitchen, right. AndAnita:
that's why we believe so strongly and not just overwhelming people with so much information. I mean, you just need a couple of steps, right. And that's what we do in inside the membership. We do that where we take people through this journey of going through these steps, piece by piece is one step, next step, next step, next step, and then you don't learn everything under that one step, we've shared a lot of different things with you under food. And we teach about a lot more things that are fake, but we don't teach about all those things in the same day. Or even the same week, we teach several. And then you can pick and choose which ones you want to implement. And then the next time we circle back around through the Success Path, we're gonna teach more things. And then you're going to pick up the things that you miss the first time around. We're talking about that today happens when we're learning something new. Oh, yes. Even with us the same thing? Yeah, when we're learning something new around food or around anything else, for that matter. You know, if you go in somewhere, and you're so overwhelmed, because there's so much information, what happens, you don't get anything done, you don't get any success and what you're doing, because you're so overwhelmed, because there's just too much information, you don't know what to do with it. It's it can just shut you down. So we're all about making it simple, making it help the making it delicious. And I have had so much fun talking about the food today. Now I want to go eat some beans, I just love them so much. But you have to learn kind of how do you live on Right? And how do you get them in a way that works with more than just one meal? I mean, that's huge for women who are when we're trying to save time and money, I can take a pot of beans and I can make know how to make 1520 different meals and my mind off of that BIM. I mean, you just got a whole system that make that works for you in your life. So today we're talking about step three of the success path, which is all about enjoying the food is one of our favorite parts. We love this part. The foodie me loves this part. Okay, so what do we talk about today, under enjoying the feed, these are some of the steps that are critical. So first, we talk about recipes, you've got to have really great recipes, I've got to be easy. They've got to taste good. And they've got to work with your busy lifestyle. So recipes aren't the only thing that right So next, we moved into the food formulas, what do I do when I don't even have time to measure stuff out? I don't even have time for a recipe. And that is the next thing you need to learn. Then replacement theology. Well, how do I know exactly what to use to substitute for this ingredient that I absolutely love? Like for me it was cheese for you. It might be sausage, or whatever it is that you just absolutely love bacon. Then you've got to learn how to do that you need those great ingredients that make you smile. Then recipe upgrades. How do you take your old favorite dishes like pizzas, tacos, burgers, and have them in a new way that fuels your body? Well, that you like even better a lot of times than the way you used to eat them before. Alright, so they're going to taste just as good or even better, but they're going to fuel your body well and that is making recipe upgrades and then the next step we talked about having flavor profiles building those flavor profiles that you used to love getting the right like chair talks about American food, Chinese food, I like I like Indian food, like how do I make that what spices what seasonings? What flavors do I need to put into my food to get those flavors that I love and then simple meal plans like if I like to meal plan and I like to be organized in that way. How do I do that? You need to know how to do that in a way that works for you. Those are the main things. Was there anything else that you can think of that we talked about? I think we ended? No, I think you've covered all that. And that's it, and then share it touched on something that I just love, where we teach about taking yesterday's leftovers and turning it into today's masterpiece. So you make enough you make extra and then you take it, and you're going to turn into something else amazing and use it again and again for a couple of days. Or you can freeze it, save it and use it at a later time. We have loved being with you today. It's been so much fun sharing about food. If you have any questions about food, drop us an email,Jarrod:
at podcast at power on plants calm.Anita:
Yes. And we look forward to hearing from you and seeing what your questions are, you know, we may even make a podcast episode for you around whatever your question is. And we mayJarrod:
even just give you a shout out. We'll say your name on the virtual air theAnita:
air. Alright, have a great day sister and we will look forward to seeing you on the next part where we're going to be sharing, sharing about how do you balance your plate? What do you do when you kind of got the food right now you know some of the strategies and the tips and things around what to eat. Now how do you get it balanced? How do you make sure you're getting enough protein? How do you make sure that you're doing all those things to balance your plate so the key upon success, and that's what we're talking about on the next episode, and we'll look forward to seeing you there.