EP 1 - GET TO KNOW ADINA & DIANE
Ba da da dummm - Welcome to episode 1! Get to know your hosts and friendly “neighbor-gram” nutritional therapists, Adina and Diane. We’re chatting about how we met, what brought us to this work, fun and weird personal stuff you probably didn’t know, and more!
In this episode of Get Your Shit Together we chat about:
🧡 How we met – our long distance relationship
🧡 Our path to becoming nutritional therapists (NTP RWP)
🧡 What sets nutritional therapists apart from health coaches and registered dietitians
🧡 Advice to our younger selves
🧡 Rapid fire fun Q’s
Submit a question for the podcast: leave a comment on Instagram.
Resources & Good Shit
Adina’s favorite matcha - Jade Leaf Organics
Diane’s Beautycounter faves: Overnight Resurfacing Peel and Color Intense Lipstick - 9 to 5
Adina’s Beautycounter fave: No. 3 Balancing Oil
Connect with Adina:
Instagram: @adinarubin_
Website: www.adinarubincoaching.com
Connect with Diane
Instagram: @dianeteall
Website: www.diteawellness.com
Transcript
Transcript was auto-generated! There may be some errors, but you get the…GYST 😜
Adina: 0:09
Okay. Welcome back to another episode of the gyst podcast. This is our first offishy episode. We did our trailer. Hopefully you listened to that. If you haven't go ahead, go back, listen to that. Get a good sense of what this podcast is going to be about. and if you have listened to that already welcome, this episode is going to be our first episode where we just go through a little bit about who each of us are. It's a little. Getting to know Adina and Diane, if you will.
Diane: 1:01
Yeah. But no weird like college icebreaker type shit
Adina: 1:04
but actually some of our questions might be, um, we're going to kick it off. What was that Diane
Diane: 1:10
but fun. Well, we'll make it fun.
Adina: 1:12
Okay, great. So we're going to kick it off with a little segment. We like to call what we are consuming. This is. A compilation of what we're eating, listening to reading, watching, just giving you guys a sneaky Peaky into our lives. Diane, what are you currently consuming?
Diane: 1:34
Um, well, right now I have a juicy six, almost seven pound chick in the, in the fridge. Ready to go over tonight. I've been really into spatchcocking chicken. And if you aren't familiar, it's going to sound intimate. Maybe it will gruesome, but ultimately delicious. You take the backbone out of your chicken or your Turkey. Or your bird, whatever. And then you flip it over crack it's breastbone. And what that does is gives like gives you a very even surface area cooks faster and more evenly, and I'm going to slather a good compound butter on her later throw in the oven and I can't wait. It's gonna be so good.
Adina: 2:13
Yeah, I think I spatchcocked chickens often and some people call it butterfly, by the way, if you're not familiar with the word spatchcock, some people call butterfly, but you know, I was spatchcocking a chicken this weekend and. I told Minnie my three-year-old daughter, what I was doing. And then she was walking around my house saying that we cocked the chicken and like Dani came home and did not understand what she was saying, but it was hilarious. I just broke her back. Yeah, we cocked that chicken. Um, so cool cool cool. We are consuming around here. I've been really into Japanese sweet potatoes lately, and I know that's like an old call, but what's new about it is that I have been over cooking. So they are like, If you're not familiar with Japanese sweet potatoes are kind of like a little bit sweeter, I would say than traditional sweet potatoes.
Diane: 3:03
Really sweet, sweet potato.
Adina: 3:05
Yeah. And I've been like over cooking them so that both sides get kind of. Like caramelized and like a little chewy almost. They're like a taffy. Have you ever done that?
Diane: 3:13
Yes. And actually funny, you mentioned it because Neil was like, you can't over cook a potato. You can like throw it in fi like in tinfoil in fire and it comes out just fine.
Adina: 3:22
Yeah. That's I think that's fair. Yeah. Yeah. So that's been really good lately. Just like getting them chewy and taffy, like, and Minnie is like obsessed with sweet potato. She calls him swee.
Diane: 3:35
I can't get over the fact that. Adina's daughter, Minnie likes spicy food. And I thought that no kiddo would be into black pepper. And what did she say with her eggs yesterday? Oh my God.
Adina: 3:48
No. She's like really into spicy things. Like to the point where I put an entire bottle of Frank's red hot. Sauce like hot sauce on some wings. I took wings and coated them in cassava flour and just roast them a really high temperature to kind of dry them out. And then I tossed them in like a full bottle of Frank's red, hot with a little maple syrup. And she was like, Downing them. I like warned her. I kept being like, they're very spicy. Are you sure you want to taste it? And she was. So into it, it's wild
Diane: 4:19
and she's always been adventurous eater, right? Like,
Adina: 4:22
yeah, yeah, yeah. I've started them off with some pretty funky flavors that was kind of like, no, Cheerio's up in this house. I started them with like liver sardines, you know, raw kraut, olives, funky cheese. Yeah. So there are definitely, these babies are down for flavor.
Diane: 4:40
Do you think that many would be down to do an episode? Like a hot ones on here where we interview her and you just feed her like progressively more spicy?
Adina: 4:49
Oh, I would love to see it. She would, I would love for her to do an episode, but I think she would just get a little distracted by like your face, the recording set up. Like there's just too much going on for her. I think it would be. A lot of just pulling on the mic, actually. Maybe we'll give it a shot. Let's see.
Diane: 5:06
For those who don't know, Adina and I are in a long distance relationship. So we FaceTime and Minnie will say things like, show me your house, show me your things, show me your dogs. So I'm sure we'll talk about our, our LDR here again.
Adina: 5:23
Yeah, we can actually go ahead and jump right in. So this is going to be, you know, a little getting to know each of us, we'll sort of just flow through, ask each other some questions and hopefully you guys will know us a little bit better on the other side of it. So actually, Diane, why don't you start us off? We. Have a cute little meet, cute story. Um, do you want to tell everyone how we met?
Diane: 5:50
Yes. so Adina and I met, was it three years ago now. Three. I want to say it was three years ago
Adina: 5:56
because you know what it was the first time I left Minnie so by the way, I'm asking you to tell them, but I'll probably interrupt you a lot to correct you.
Diane: 6:03
Yes. Yeah. That's totally fair. Um, cause I'm like, I swear you've been in my life longer, but maybe we just talk all the time. So a few years ago I met Adina at. Beautycounters conference. So if you're also not familiar, we both are affiliated with Beautycounter and the good, safer skincare beauty. So I think we were getting ready to go into a session or something, and I met Adina through our mutual contacts. Liz. Um, and we,
Adina: 6:32
Wait actually, no, back it up, back it up. Okay. I told you this was going to happen. We met
Diane: 6:36
my memory. Like
Adina: 6:37
I know, you know why, because you knew people going in. So I feel like it's not as clear for you exactly how we met.
Diane: 6:43
Oh, you didn't know Liz yet?
Adina: 6:44
I didn't know anyone. I didn't know Liz yet. I was fan girling Liz, because I had like read her book and was like, she's so gorgeous and wonderful
Diane: 6:52
She's an angel
Adina: 6:53
so. What happened was we went to, so, okay. Let's back it up. I am Sabbath observant. If you're not familiar, I am an Orthodox Jew. I'm Sabbath observant. Meaning that from Friday night at sundown until nightfall on Saturday night, I use no technology. I don't cook food at that time, a whole bunch of stuff, which we can dive into more of the details on there. But. It's kind of like a sanctified time, just for me, my family, great food. And so I went on this Beautycounter retreat, not knowing anyone. Just like peripherally, knowing some people via the internet
Diane: 7:32
I know you through Instagram.
Adina: 7:34
Yeah. Roomed with a stranger, which Dani thought was the weirdest thing on the planet. Like, he's like, you're a grown adult. Why don't you have your own room? I'm like,
Diane: 7:40
Oh, that's right. I forgot about that.
Adina: 7:43
It was really weird. Like I was rooming with a stranger. I was pumping. Like, because I was nursing my daughter and she wasn't there. It's my first time away from her. I like had to ask the stranger to like turn on my breast pump on shabbos I was like, cause I couldn't push the button. yeah, it was a lot of stuff. So the first thing that happened was the Thursday night, I guess we got there on a Thursday and Thursday night was. Our team dinner, like our larger team dinner. And I went to this dinner. Didn't know anyone. I think I like, I wonder who I even took a cab with. Yeah. And I was like being super shy and like saw some cool people chatting and, Oh, I met Laura and Jess that night too. And these are a couple of our other Beautycounter friends who they actually have a really great podcast called the modern mamas. If you have not listened to that. Yeah. The best. So I had met them that night too, but then we ended up like sitting next to each other and I had just saw you hanging out with Liz. And I was like, Oh, she's cool. And then we chatted that night. And we were like, Oh wait, we're both sassy.
Diane: 8:53
Yeah. We discovered that we're both. We make each other laugh. We're funny. And full SAS.
Adina: 9:00
Yeah. Then the next day, this is where you can pick up. We were about to walk into a session and we like caught eyes across the room and ended up sitting next to each other and just like squirting, almond butter into our mouths and making fun of a lot of the stuff going on in the session.
Diane: 9:15
I can't hear that word and think that it's going to be PG. Sat next to each other, squirting almond butter. I probably would like eating jerky and we're like, Oh wait, we both like to eat good food too. Now I remember. Yeah. I remember when we were getting ready to go into that session. And I was like, Oh, someone cool to sit next to, because I think Liz was sitting somewhere because she was managing director or something, but we just clicked. And then that was the first time we saw each other. And then the next time was the following year. At the next Beautycounter conference. So we've only had face time a couple of times other than all our zooms and stuff.
Adina: 9:54
I know it's funny. Cause we are potentially talking about like going on a vacation together right now. And Dani keeps being like. Are we going to spend our vacation with a stranger that you met on the internet? I'm like, Dani
Diane: 10:07
Dani, I'm offended. I've been in your life for a few years.
Adina: 10:11
You've only met her in person like once. Right. I was like, we literally shared a room. Last time we were at a conference together.
Diane: 10:17
Does Dani listen a lot of true crime or something? I'm not going to make a Dateline.
Adina: 10:20
I mean, he doesn't actually, but he would like, that sounds like he should do more of that.
Diane: 10:25
and here Neil, like he, I mean, he's heard us talk and he's been in the background when Adina and I are FaceTiming, but he also, Neil, my husband and he also was like, randomly just said, Dani and Adina seem like they'd be fun to hang out with
Adina: 10:38
amen to that.
Diane: 10:40
Yeah. So that's how we, how we met. And we did not have a conference this past year because Rona had other plans, but, yeah, we started long distance and just figured that out that Hey, let's, let's start a little pod together.
Adina: 10:56
I wonder when did we like start Voxing? So if you're not familiar again, Voxer is this like walkie-talkie app that. A lot of Beautycounter consultants use, and I use it with my clients. Do you use it with your clients?
Diane: 11:07
My one-on-one clients use it.
Adina: 11:08
Yeah. And so Diane and I like, I guess mostly talked about business in the beginning probably.
Diane: 11:15
Yeah, like case studies. Oh, what are you doing with this client? Like, yeah,
Adina: 11:19
that kind of stuff. I wonder when we started talking all the time was, I wonder if it was like, after the first year or this, I don't know. Maybe we started sending
Diane: 11:26
memes to each other on Instagram and
Adina: 11:28
Oh yeah.
Diane: 11:28
Sometimes we have multiple platform conversations at the same time. Like I'm in your texts and I'm over here sending you something on Instagram. Oh, it goes, yes.
Adina: 11:36
Yes. Yes. That's good.
Diane: 11:38
So we met in a nutshell, let's also take it way back and you know, we're going to talk about food here. food, fitness, wellness, all that stuff, but let's take it way back to, childhood. What was your favorite childhood comfort food and maybe talk a little bit about your, the role of food in your upbringing.
Adina: 11:56
Okay. This is a good one. So food has always been like a big part of. My culture, family, like that type of thing. My mom is a great cook and cooked a lot when I was growing up. Like I have such warm memories of coming home from school to the house always smelling like sauteed onions and garlic. Yeah. The best smell on earth. I know. I wish we could like push a smell through people's headphones one day. One day when technology takes over us,
Diane: 12:32
that sizzling sound too is just comfort, right there. Yeah. It's
Adina: 12:35
the best. So like we ate legit three course meals for dinner, like on the week nights. I did not know that other people like. Ate tuna fish out of a can your mom walks out with, an amuse bouche literally, like I would come home. There was always like a little plate of fruit on the table and like a salad. But funny enough, I hated that salad. Like it was a bad salad, I think.
Diane: 12:58
Was it one with like the. Carrots that are already shredded in the bag and you pour it in a bowl and you put hidden Valley on top?
Adina: 13:05
No, so it wasn't hidden Valley, but it was that I wonder what was the dressing? Was there even dressing on it?
Diane: 13:10
It was dry because low fat.
Adina: 13:11
Yeah. I remember the. Avocados were cut really weirdly. Like she used to use avocados, a TBT. But they were cut really weirdly. And I didn't like them. Like they just tasted bad. They were like chunks of avocado in the salad. I can't explain it. Yeah. So that was my relationship with salad, but the food was really good. So we would always have like soup and the like fruit salad, that whole deal. And. Very like meat and potatoes kind of meals, like a veal chop with roasted potatoes and, you know, like taco night. Um, but the tacos were like the, um, like ground beef with, you know, those hard shell,
Diane: 13:53
gringo tacos. Yeah.
Adina: 13:55
What, what was those?
Diane: 13:57
My sister loved those
Adina: 13:59
packaged yellow hard shell taco. Like wasn't down with that, but yeah, so like, Lots of cooking again. We, you know, every week we had Shabbos which is basically
Diane: 14:10
yeah. What's that like tell people who don't.
Adina: 14:12
Yeah, no, it's pretty much like Thanksgiving once a week. Like yes, like big old chunks of meat and side dishes, the whole deal. So lots of really yummy foods, No tech, like you
Diane: 14:28
said, so it's just a time to gather and.
Adina: 14:31
Yeah. And really like enjoy food, celebrate family, that type of thing. but certainly there was a lot of like diet culture stuff in my house. I really love, love my mother and this relationship that we have, but she had a big focus on diet and growing up, like she was always on weight Watchers, counting points and. It certainly had a big impact on me. we were a low-fat house, lots of artificial sweeteners and things like that. And so this big focus on calories and, you know, things that came from her mom too, like a lot of these, if these expressions are triggering for you, I'm sorry. But this is a big part of my story and my upbringing, things like a moment on the lips forever on the hips. Like those types of things that my grandmother would say. And so. It was really complicated. I kind of grew up with this love for food and this love for cooking, but also this sticky relationship where we were sitting around the table enjoying these beautiful meals. And there was a lot of conversation around diet starts on Monday. and so, yeah. That shaped a lot of it for me, it was we'll dive a little deeper into this later on and, and in future episodes, I'm sure, but I really struggled with, some disordered eating patterns as I got older and a lot of body image stuff too. So it was tricky. Like, I, I certainly feel very grateful for the love of food that came out of that house. And that's something that I love to bring my daughter into the kitchen and. Prepare delicious meals for my family. So yeah,
Diane: 15:58
I've seen her helping you. And I know, how you talked to her about being strong and food is delicious and nourishing and important fuel. So I know that she's got some great messages there.
Adina: 16:08
Mm, thank you. Yeah, that's something that's been really important to me. And we definitely were taught to be strong and powerful women, you know, like that was a big thing in my house too. So I'm sure that, that, you know, that was kind of in my blood, but. The food stuff was certainly tricky. I'm curious for you, what, what were kind of your early experiences around food?
Diane: 16:28
Yeah. So for those who don't know, I am half Filipino and, on my mother's side and my Lola and Lolo, my grandparents played such a big role in my, my upbringing. I was always over there and for a time, went to Catholic school as a kid. And
Adina: 16:43
what was that like?
Diane: 16:44
Oh, gosh, uniforms, very strict I got in trouble for it. Talking a lot and distracting other kids. That was kind of my, and it was a very strict school for sure. Oh my gosh. Um, but yeah,
Adina: 16:58
one sec. Yeah, I got in trouble so much in school too. Like I, I was the worst.
Diane: 17:03
Was it for talking? What, what was it for?
Adina: 17:05
Yeah, like this is a classic. My mom always tells this story. When I was in kindergarten. I used to get these notes sent home to my mom that she had, she had to, you're going to love this so much. She had to stop. Okay. So this was the nineties, right. And like fold over frilly socks with like beads attached to them, all kinds of stuff. Like that was really in, in Vogue. And my mom was told she had to stop sending me with those socks because they were distracting me. Like I would be too busy with my socks and this is like,
Diane: 17:39
bring them back.
Adina: 17:40
I know. And I just feel so strongly about this. Like, I feel like we'll talk later on a little bit about the education that we ended up finding, but I just feel like. My personality. And certainly what I've learned about you. Like, we were not a great fit for the school system.
Diane: 17:58
I would have to go in the hall and, and I don't know if this happened in public schools. I don't think so, but in Catholic school, like we'd have maybe sometimes the whole class we get in trouble for talking too much and we'd have to write in cursive, like five pages of, I will not talk and interrupt in class,
Adina: 18:14
like Bart Simpson
Diane: 18:15
yeah. And sometimes I had to do that solo because I was too talkative. Maybe it's cause we were just distracted. Cause we're so smart yeah. It's
Adina: 18:24
just like, if you're listening and school wasn't for you and you feel like you haven't found your thing yet, keep trying because there are so many wonderful avenues of education out there that we're just not. Presented to us growing up.
Diane: 18:40
Absolutely. Yes. That's a whole combo in itself too. So growing up, I grew up in Virginia Beach, Virginia. That's where most of my family is still to this day, but my grandparents played such a role in my upbringing. We spent all of our summers over there. If we weren't at my actual house, we were over there and I got to see my grandmother making chicken adobo. It's one of my favorite foods. Um, and. I remember, I would ask her things like how much garlic are you adding there? She say enough and food was always a love language. I get, it sounds like it wasn't your family and many others. Right. Was people coming over the first question, it was always, are you hungry? Oh, you must, you must be hungry. You will not eat. That's what she'd always say, even if you just ate, you had to have something. And so I learned about, I learned about food and cooking through my grandmother, and I think that's where my love of cooking came from. and just seeing how. Our extended family and friends would gather at her home and it was just such a special thing. So, my favorite childhood comfort food though, as I mentioned is, chicken adobo, which is like vinegar and chicken. You can also use pork. If you eat that. And soy sauce, or now I use coconut aminos, garlic lots of, lots of garlic and it's better as it sets and Oh, it's just so, so delicious. I have to make it for you sometime with some chicken drumstick.
Adina: 20:02
Mm. Yeah, it sounds delicious. I like used to really love watching cooking shows. I found it so soothing and comforting, and that's where I learned a lot of like, Just like more technique, heavy stuff. Like my mom used to go to these cooking classes when we were growing up, she actually went to like Italy and I think like, Morocco, maybe
Diane: 20:21
wait, like, she'd go on destination cooking.
Adina: 20:24
It was like, she was very involved in this like charity organization. And those were like some of the charity trips that they would do. Like they would, the money would go towards certain foundations and things like that. And so. That was like, she was always going on these trips and she learned a lot of stuff, but she didn't teach me like technique necessarily. I think she taught me some knife skills growing up, but I learned a lot of that stuff from watching cooking shows.
Diane: 20:48
Wait, which ones are your favorite? Because we used to have food network on all the time. Yeah. Oh my God.
Adina: 20:53
Yeah. I, so I definitely went through a competition show phase, but I didn't learn so much stuff from that. You know, like I used to like, like chopped and that type of thing, but in retrospect, it's too stressful for me. Like, I don't enjoy that. I like, like, um, I know you, you like Ina Garten, right?
Diane: 21:09
I was about to say barefoot Contessa is still like in the last year. So I would watch some of her episodes on, I think I found them on YouTube and her voice is so soothing. I could look, I could fall asleep. to Barefoot Contessa.
Adina: 21:19
Yeah. So I used to love also the kitchen. Did you ever watch that show? It's still on? Um,Geoffrey Zakarian and like Jeff Mauro, a couple of these other chefs and, it just it's, it was at the time, much more technique focused and the recipes were Not so many usable like recipes, but I learned a lot about food and there used to be this chef Marcella on there who was Mexican. And so I used to love learning about Mexican food and I didn't really learn about like traditional Mexican cuisine growing up at all. And I got so into it and I used to joke with Dani that I felt like I was like kind of part Mexican. Like it was the secret part of my heritage.
Diane: 21:58
And meanwhile, you're a hard shell tacos.
Adina: 22:01
I am like through and through Eastern European, like there is not a Mexican strand anywhere, but I used it like, it was this big joke. I was like, Oh, it's my heritage. But that was kind of the first time I played with any of those flavors, like adobo and that, but love, love that stuff, but would love to have it from like a real traditional kitchen.
Diane: 22:23
Oh yeah. I also. I mean kind of cooking, well, food show who travel show. I think this is why it's such a like far sickness and love traveling is Anthony Bordain.
Adina: 22:33
Um, yeah.
Diane: 22:34
RIP I love him so much. One of my favorite shows and just love how you can travel and see different cultures. And right now we can have limitations on our international travel, right. But you can pick up a book and learn about Moroccan cuisine and you're transported to a whole nother world. And food is such a love language in a way to see. Yeah. Other other places.
Adina: 22:54
Yeah. Yeah. It's a great lens to view culture through like it's, it's so interesting. I'm actually reading right now. Um, I should have talked about this in what are we consuming, but I'm reading this book called the art of fermentation and. One thing that it's beautiful. Like, so well-written, I forgot the author's name. Oh, I feel so bad. Okay. I'll pop it into Google it. I'll put that in the show notes. Yeah. Orange. Um, yeah. And it's a cookbook in the sense that he's definitely teaching skills about fermentation, but it's a lot about the history of fermentation and, you know, the health benefits, which we will get into on this show. But. The thing that really stood out for me is so, you know, sourdough kinda got really trendy during this pandemic. And so if you are familiar with the language around fermenting the thing, you know, your starter is called the culture. And so there's a lot of talk in this book about how every culture has the art of fermentation. In some way, you know, this was a way to preserve food when we didn't have refrigeration. And this is why so many wonderful microbes were introduced into our body because of the. Bacteria that preserves these foods,
Diane: 24:04
not all bacteria is bad.
Adina: 24:06
Yes. Not all bacteria is bad. We actually really, we need it in order to thrive for optimal health. And so culture that language around culture being this starter for these fermented foods and the role that this plays in every single culture, it was just really, I mean, his he's a writer and he's excellent. And so his language around it is way better than mine, but yeah. I thought that concept was so beautiful, how these, there are these things that. People in all of these different countries around the world, weren't talking to each other at the time, there was no mean our world was much bigger. There was no way to instantly communicate with people from South Africa and East Asia and all of these places. But everyone was doing this thing, this art of fermentation, which I just thought was so cool.
Diane: 24:50
Oh, yeah. And I mean, of course we love to nerd out on this stuff, but, um, for anyone who loves food, this is sounds like a great read. You, I think you mentioned that Michael Pollan wrote the forward, right? Yeah, yeah. Yeah. So the author of Omnivore's dilemma, if you're familiar with that, that's also a really great book about our food system and kind of understanding.
Adina: 25:07
I mean, spoiler alert, everything you eat today is made out of corn, but yeah, it's a really, it's a really good read too.
Diane: 25:15
I actually have one of Michael Pollan's books. I haven't started yet. Um, how to change your mind? It's all about psychedelics, Fung, fun guy, you know, it's really, really, really fun. Yeah. So that'd be an interesting one.
Adina: 25:29
Yeah. Diane, would you tell us a little bit about. How you got from eating delicious chicken adobo in your Lola's kitchen to becoming a nutritional therapist and helping women rediscover this relationship with food.
Diane: 25:46
Well, I wasn't always a nutritional therapy practitioner. In another life actually went to undergrad. I don't know if you know this Adina, uh, my undergrad degree was in health communication because I thought I wanted to sell drugs to doctors as a pharmaceutical sales rep.
Adina: 26:02
I love everything about that. I love it Isn't that hilarious, but I think
Diane: 26:09
my angle is like, I'm going to sell medical devices. So I'll start with being a pharma rep. You just got to go into doctor's offices and bring them lunch and trips and things like that. That just, just, Oh my gosh. I could not see myself doing that. Um, but I didn't find a job in pharma. I actually, after undergrad worked at a plastic surgery office slash med spa for almost four years, and I really loved, I did graphic design and social media there. And learned so much about physician directed skincare. I have always had what I call cranky skin, breakouts. And so I had the hookup there and loved it. And I went from there to an ad agency world. But, through that, that time of the ad agency was very fast paced, very stressful environment sometimes. I still at my skin would break out. I would not feel well in somewhere along the lines. I
Adina: 26:59
wait, Diane stress and skin are connected?
Diane: 27:04
Right. I know. Like I could sleep five hours and, Oh, it's just very interesting. Not, not, not all around fun. I'd say. Um, and somewhere in there at the ad agency, I discovered gut health, like the concept of gut health. And I remember
Adina: 27:21
how did you discover gut health at the ad agency?
Diane: 27:23
Oh, listening to podcasts while I was supposed to be working planning, photo shoots or something. And I remember there was an episode I listened to that was talking about gut health and kind of put to words what I was feeling I felt so seen because I had tried to go to different doctors. I did GI GI scopes, like endoscopy took prilosec all the time for my, my gut Trubs and tried all kinds of different things for my skin, but something just wasn't clicking. But when I remember.
Adina: 27:50
You were having like digestive issues and skin issues, but didn't make the connection that like they might be related.
Diane: 27:57
Yeah. I just thought, Oh, I just need to try harder and need to try another skincare line or what have you. And I thought maybe just, okay, I just have a. A messy gut. I was taking after college, prilosec, every day, somewhere along the lines had H pylori, just all kinds of stuff but had gut issues probably since middle school. Uh, so I thought that it was just something I needed to accept, but I remember hearing this concept of gut health and I thought, Oh, they really are connected. And remember I was working with a, um, it wasn't an NTP, but someone locally. Local to me. And, we did an elimination diet and some other protocol that was customized to me and my skin and that, that helped tremendously And while I was doing that protocol, I was unexpectedly laid off four weeks before my destination wedding. Uh, from the ad agency. And I was like, Oh shit, what am I going to do here? What am I going to do? And I remember that, the NTA, that's where Adina and I both went through for the NTP program was enrolling around the same time. And I thought I've been thinking of doing this, but my workload at the ad agency had been so heavy. I thought, how am I going to do this at the same time?
Adina: 29:06
So it was a little, little serendipity
Diane: 29:08
Ya a little serendipitous moment. I thought, why not now? So. I, I knew that I wanted to do something like this because I had seen such a tremendous difference in my own healing, in my gut and my skin and my energy from what I had done with food and lifestyle changes, that I, I took the leap. I actually was. I think I technically started my classes two weeks later, later after my honeymoon. And,
Adina: 29:33
where'd you go?
Diane: 29:34
Well, we did an elopement like a desert elopement or intimate ceremony, right? Yeah. Like those people,
Adina: 29:39
those photos are so beautiful.
Diane: 29:42
Thank you. It was so much fun. We rented an Airbnb in the desert. It was so fun. And when I got back, I just went all into catching up in the program. And I think nine months later I was an NTP and that's just been, that's what I've been doing ever since. I, what I really liked about. This approach to food and to nutrition is that it takes time honored, food approach. Like what, what Adina was just talking about fermented foods, real whole nutrient dense food. And I just really resonated with their paradigm and their philosophy on food and healing.
Adina: 30:18
Can you tell us like how. If someone's listening for the first time and they are not familiar with an NTP, can you tell us how that differs from something, say like a health coach or on the other end of that spectrum? Like a registered dietician, what are kind of some of the differences in the semantics of. What someone calls themselves on the internet, if they're trying to help you.
Diane: 30:40
Yeah. Like what we do and what we don't do. And I'm sure Adina will have some, things to add here as well. So as a nutritional therapy practitioner or a nutritional therapist, for short, we don't diagnose or treat. We focus on food, lifestyle and targeted supplements with our clients. And I think what is unique about the NTPs approach is that we work mouth to tail or North to South and supporting function. And that we always look at the big picture for our clients and supporting the root cause of health concerns. So that really lit me up. I actually looked at other. Associations or other places for potential certification before I decided to become an NTP. And what I didn't like about other places was that they maybe were more scattered or they teach all different approaches in ways that would cater to a client's preference. But I think Adina will be aligned on this too. What we really resonate with is time honored approach to nutrition and ancestral diets.
Adina: 31:41
So none of these fad diets.
Diane: 31:44
Yeah. So do you know, I was talking about fermentation and, uh, really getting back to our roots and supporting your unique needs. So that is unique about nutritional therapy. And we also, Adina and I both went on after our NTP certification to learn more about functional lab testing through restorative wellness solutions. So that's what that means. If you see us with that RWP so what that means is we have. Finished, two levels of, this functional lab testing program, for gut and food sensitivity testing, as well as hormone testing. So adrenal and sex hormone testing, and that's where we can do a deeper dive. If we need to, with our clients. Do you have anything to add there, Adina?
Adina: 32:26
Yeah. I think something for me is like a lot of this like quote unquote health coaching world, like you were saying, it's just not as guided of an approach and not as rooted in human physiology. I think it's a lot of here are some protocols that have worked for people with the thing you're struggling with. A lot less. Understanding of what is actually going on inside the body and how can we, yeah. And how can we support the foundation? So that is kind of, for me, that was like the really big thing was like understanding the foundations of health and how these tools can be used to support a person no matter what they are struggling with. And so it became a very. Very usable guidebook for how to teach any individual, how to best support their health and their body. Like, I think the feedback I get from my clients a lot is just feeling very empowered inside their own body. And once they're done working with me, they can understand any symptom they're experiencing and put together the puzzle pieces for themselves of what might be going on here and how to dial it back in and support themselves. It's really, you know, skills inside of your own body and ways to really understand, how to live better inside of your body every day. That was kind of, right.
Diane: 33:46
Absolutely. Because when we know better, we do better. Right. And unfortunately, A lot of the clients and they're very intelligent women. They just have not had the opportunity to learn about their body in this way, because in our society, It's kind of a pill for every ill type approach. And, uh,
Adina: 34:05
and I think like you can see that in the functional world as well. Like I think there are a lot of really wonderful naturopaths out there, or, you know, functional medicine doctors and, functional practitioners. But there are also plenty of functional practitioners who just throw supplements at every problem in the same way that a conventional medicine doctor might throw medication at every problem. And
Diane: 34:28
totally
Adina: 34:29
to actually work with someone who teaches you, how to support your body through those different avenues, through food lifestyle movement, and then targeted supplementation where it's rebuilding again, this foundation of health and not just. I have adrenal fatigue, I guess I need to take this adrenal supplement, you know, like really stepping back and approaching it as this giant puzzle that we human beings are, you know, especially women, like there's so much going on with our cycles and there's a lot of pieces to this puzzle and to teach people how to. Actually put all of those pieces together is really it's it for me, that's what lights me up. That's what lit me up about learning how to do this. And like we were saying earlier with the education side of things, like when I went to school and I went to the nutritional therapy association when I went to school for personal training and finally was in this environment where everything I was learning. Applied immediately to human beings and how their bodies work. That's when it clicked for me. And I was like, Oh, wait, it's not that I'm bad at school. It's that I didn't find the right fit yet. I didn't find the thing that lit me up. I didn't find the style of learning that made sense to me. And so that's really. That's really what it is.
Diane: 35:45
Now your job is your work, right?
Adina: 35:47
Yeah. And it's good. It's not, it's not a J O B as they say. I used to
Diane: 35:52
think that too, especially when I was at the ad agency and I mean, there were many things I liked about it, but I also had a client where we're working on like ceramic steel panels and technical brochures. And I was like, am I tired?
Adina: 36:03
And blergie blerg like hate
Diane: 36:05
life or is this just. Boring and not what I, what I need to be doing right now.
Adina: 36:10
You know what it reminds me of, like Ben Wyatt at the accounting firm,
Diane: 36:16
yes. Oh, parks and rec. Such a good show. And I definitely have been there too, where I work even with a functional medicine practitioner for a bit where they're like, all right, you need these ten supplements, but I think, but why, and how is this working? And when we know the intention and the reasoning behind something, I feel like that serves us just so much better for the long haul. Speaking of certifications and training, you've mentioned Adina your personal training background and strength coach. Tell us a little bit about what that means. And what's a common myth about being a strength coach that you want to debunk.
Adina: 36:52
Mm. So Diane's trolling me because I recently said that I was going to do an Instagram post about like, why I no longer refer to myself as a personal trainer. I think it's one of these industries where the barrier to entry is way too low. And there are so many people walking around calling themselves a personal trainer who. know nothing about human movement and how to actually work with human beings and get them better and stronger. I think, if you're not familiar, how many times have I said, if you're not familiar, are you guys not familiar with anything? What's wrong with you? I just, and now I feel like John Mulaney um, so the way the personal training industry works is if you want to become a personal trainer, you can literally. Read a textbook and take a test online and start calling yourself a personal trainer. So you never have to, like I say, test drive the car. You never have to take driving lessons. You never have to. Watch human beings move and understand how the stuff you're seeing in your textbook applies to actual human biomechanics, like actual different anthropometrics right. Bodily measurements. We're all different. Our joints move on different angles. There's so much to human movement that a textbook, which not to mention the form in some of those textbooks is so gnarly. My drawings. Yeah. Like that. If, if you follow me on Instagram, you see me trolling fitness ads all the time.
Diane: 38:24
Cause they trollin you.
Adina: 38:25
They are trolling me so hard, but like the form in these textbooks, in these ads is so terrible. And it's just like, this is why people think that lifting heavy is going to get you hurt because so many people just do not know how to teach this and do not know how to equip people with the skills to get stronger and move well. So it's a problem. It's a really big problem. And. I think something too, is that because of the diet culture we live in the attitude toward personal trainers is, Oh, so you can help me lose a few pounds. Like every time I would introduce myself as a personal trainer, it was like, Oh my God, I need you to help me. Like I got so fat this year and. If you're new here, that's not what we do.
Diane: 39:10
We are not a good fit.
Adina: 39:12
Yeah. Like I do not help you lose a few pounds. Like my intention is to restore function, optimal health, to teach you how to get strong. And have a wonderful, sustainable lifestyle of strength where you're just amazing at your day-to-day tasks, because you're so dang strong and you feel good. Yeah. A lot of focus on getting you to feel your very best. And so I have shifted to, I went to a six month vocational school for personal training. So I didn't just take a test online. I learned from. Excellent trainers who had been in this industry for years and years and years. So basically in that six months, like we always talk about how the most amazing thing about hiring a coach is that it condenses your timeline. Right? So going to
Diane: 40:02
closest thing to a shortcut, right?
Adina: 40:04
Exactly. Like going to a six months school for training and learning from people who had been in the industry for 10, 20 years. You get so much of their client experience and they teach you so much of the, what works, what didn't work that I came out of there feeling like I had already worked with clients for 10 years and felt so ahead of the game, as far as understanding human movement and understanding how to communicate. To people, how to move better because that's a huge skill that I see a lot of trainers missing as well is really understand how to cue and how to cue for different types of people. We all understand things differently. You know, Diane was my client. So
Diane: 40:43
I was about to say yes, and I mean, we've only trained virtually, except for that one time last year we got the train.
Adina: 40:50
Then when Diane got her first pull up
Diane: 40:52
my first strict pull-up no dolphin nonsense. Flailing around to get there either. And it was because of what Adina and I had done virtually. So I was doing both home workouts and she also, I would record, I'd be that person in the gym recording, with my little magnet. Phone thing. And Adina was just excellent at meeting me where I was, I did have some experience just on my own with strength training and definitely had injured myself in the past, or wasn't doing things correctly. And we just cut through that so fast during our time together. And, uh, it was incredible.
Adina: 41:28
Yeah. It was awesome to watch you grow. And that's the thing too. Like when I work with my virtual clients, I'll have a demo video of how to do an exercise. And then if I see it not clicking, I immediately send them a new video of explaining it a different way, because I'm like, okay, this person is going to understand this a different way. And sometimes it takes three, four videos for that person to be like, Oh my God, that one made so much sense to me. And for that form to be cleaned up. And for me to feel like. They really own that movement pattern now, but again, this is why I've kind of shifted to this strength coach side of things, because I think it says a little more clearly I teach you how to get strong. Not I teach you how to lose five pounds and yeah, so I've done continuing education there too. I became a medical exercise specialist, so really bridging that gap between fitness and rehab and understanding how to get people back to. Moving well, when they are in pain and, you know, since then done a postpartum corrective exercise specialist as well. And just some other, like we say, we like to be, learn it alls, not know it alls. And just keep going with whatever we can learn about the human body to help you guys get better and stronger and feel better in your bodies. So it's certainly
Diane: 42:40
I'm gonna toot your horn. Here is some more, uh, Adina is one of the few people that I trust with. Strength and movement knowledge and what a beautiful combo to have the holistic, like nutritional therapy side of it alongside that's strength, coaching background, because what I've observed just from being a, I'll say civilian in my years of the gym, is that a lot of personal trainers, they don't have that experience. The actual training, but also with how to combine it with, with food and lifestyle. And what I loved about working together was that Adina could really meet me where I was that day. If I was really stressed, not feeling well or in pain, and definitely helped me improve my own. You've said this before, it's me, my coaches, eye and what to look for in both myself and, and the movements that I do that was so, helpful
Adina: 43:30
it's funny. Like I was so hesitant to move things online because I loved. Working with people in person. And I felt like, how will I get these results over the internet? Like I need to be there and tell them. And I feel like switching to virtual actually gave my clients way more autonomy and their own bodies because they're filming themselves and uploading those videos for me to watch. But they're watching the videos too. And so it kind of gave everyone a quicker autonomy in their own body. Whereas in person training, In-person training. I felt like I would be constantly saying cues over and over again, but they're not seeing themselves do it, so it didn't click for them. And they were kind of outsourcing their movement to me, you know?
Diane: 44:15
Right. Yeah. Seeing my squat form for example, from the side, hitting all them angles, get to like, cause I would film from both sides sometimes for you and in the front And it was just really helpful to see what I was doing. For sure loves that.
Adina: 44:29
So yeah, it's been, that's been great. Oh, you're great too. Now, now is the part of our podcast where we just love on each other and you guys listen.
Diane: 44:39
Yeah, yes. That, all that. Yeah. Switching gears a little bit. Uh, what advice would you give your younger self from five, 10 years ago?
Adina: 44:47
Oh, um, I think we will definitely dive more into this on some more episodes about relationships with food relationship, with movement, that type of thing. But I think like if I could just tell me from 10 years ago that being skinny is so unnecessary and a waste of my time, like trying to be quote unquote skinny, I would have saved so much heartache, but that said, if I didn't have that experience, I wouldn't have necessarily gotten here and been so passionate about the work that I do with women and, teaching women how to be strong and how to create a sustainable lifestyle of strength and nourishment. And so, when I was in the thick of it, like really obsessing over food calories, hiit workouts. Like looking back on that, I'm like, I wish I didn't have to go through that, but again, it brought me here. So who knows, who really knows? What about you?
Diane: 45:48
Great advice. Two things come to mind first to start before you're ready. Both in, you know, making changes. You don't have to wait for a Monday or for a January. And I say that not. About like, Oh, to start a diet, but to make a change, whether it's starting movement. Okay. So let's say you missed your Monday workout. You don't need to wait until next week. You can start the next day. Just start, and get, goin, take messy action. And the other thing I would tell myself five, 10 years ago is don't think so black and white, and not to try to be so perfect with everything messy actions. So I guess those go hand in hand, it's just to get started and to go easier on yourself with all of it. I know I work with a lot of driven women, whether they work for themselves or they're, they're very successful in their job. And sometimes I notice it's difficult for some to give up that. That perfection got to do it all or nothing that lines up, but that will really hold you back. If you're waiting until you have a perfect scenario or until you can do something perfectly yeah. Got to get started.
Adina: 46:49
Yeah. Or even if you're in it and trying to do it perfectly, you know, I know you actually did a recent, great post about that. Right. Like perfect. Is the enemy of good type of thing. Yes.
Diane: 46:58
Yeah. Don't let that be the enemy of progress. It will hold you back and just cause you're going to make mistakes. And what I tell my clients too, is it's not about. If you make mistakes, but what you do when you make them.
Adina: 47:09
Yeah. That's really great.
Diane: 47:11
Or self grace.
Adina: 47:12
Yeah. It's so funny though. Same thing that I was saying too, is like, I also was very stuck in that black or white thinking and I feel like it got me into this gray space. Like we both, this is something that I love about you too. And why we connect so much in this space is because we found this gray area where like foods that we villainized when we first got started. Are fine for some people and, you know, things like that, where it's it kind of living in the black and white sort of opened up the gray spaces a little bit more for me.
Diane: 47:46
Yeah, absolutely. Cause you've seen the extremes and for sure, like, I think when I came right out of the NTA program or the NTP program, I was like, Oh no, we can't have this. But food nourishes us in so many levels beyond like just a biochemical level. It's also, we've both talked about this in our own. Culture is, is it's a love language too. And, so no, just with food, but even things like, I remember someone tried to come for me when I had a gel manicure and she's like I hope that's clean. Like, man, if you're stressing about like an occasional gel manicure to that degree, Oh, that's, that's more harmful than what you're putting on your nails. So I'd like to give some more room like we're human. And I find that that just makes for a much happier. Life.
Adina: 48:30
Yeah, definitely just like understanding for you kind of like, what are your, this is something I work with my clients a lot of times too, is like finding the things that are your non-negotiables and then having fun in the areas that don't make or break things for you. You know what I mean? Like I think maybe for some people, certain foods like gluten, for example, maybe for you, gluten is an absolute non-negotiable like you are. Out for two weeks when you eat it and it wrecks your gut and makes all of your other problems way worse or for some people, you know, for some people that sleep right. Like for me, especially right after I had my babies, like if I don't get. I would say at least seven hours, I am unwell. And then it trickles down from there, like my eczema flares. Yeah. Like everything gets worse. So for me, it's like, even if I'm not on it with my movement, my nutrition, like if I can maintain that sleep, then I can be more in the gray on some of the other things, you know? And so kind of finding that thing that is. The linchpin and, and letting everything, you know, having some grace around some of the things around there.
Diane: 49:42
Yeah. One of my mentors was talking about those and calling them hinging points. And how, how can we make those sacred? And also, I mean, I tell my clients, especially if they're going to invest, like they have skin in the game, they're investing in functional testing, there's benefit to striving for 100 so that you get, you feel better, faster, and, you know, do do your best, but that's, you still need to understand that you're human and you're gonna make mistakes and just. Onwards and upwards not beating yourself up. No shoulda, coulda, woulda.
Adina: 50:10
That's different too, I guess like in the healing phase of a protocol versus when we're kind of trying to hit that maintenance mode where you just are your happy place where you live, like there are definitely a value to being more black and white when you were in the like 12 week healing protocol that we run with our clients. But, but again, like always making space for the stress that comes up with some of those things and, and valuing. How much supporting your body and limiting that stress, the wonders that that will do for you as well.
Diane: 50:42
Yeah. That's a good clarification there. So yeah. I love that.
Adina: 50:46
All right.
Diane: 50:46
Let's yeah,
Adina: 50:48
no, I was going to say let's, let's round it out with a fun question. I think we'll do a fun question and then we'll do some rapid fire fun questions so my question for you is Diane. What is. The weirdest shit about you.
Diane: 51:04
I'm like, Hmm. What's something they might not know. Well recently, my husband made fun of me for dancing to an audio book and he walked in and he was like, are you dancing to an audio book? There was no music. Yeah.
Adina: 51:14
What, what book was it? That's important.
Diane: 51:17
It was somewhat random it was. Sci-fi thriller. It wasn't even one. That was that good. I was just making food and just guess it was, it was a vibe as they say, so that was a weird little habit. I do. We get, I get really silly here in the evenings. And this isn't weird, but I don't think many people know this, except for the few times I've talked about it is I have a fraternal twin sister Lauren. so I guess that's not weird shit, but I have a twin twin.
Adina: 51:46
Secret twin.
Diane: 51:47
But Lauren is so sweet. She actually, she was born with physical and mental disabilities, cerebral palsy, epilepsy. I'm very protective of her also too. That's maybe why I haven't talked about her as much. She she. Has been living in a group home where she's very happy and my family can visit her there in Virginia very often. She's been there for several years, but she's so happy. So healthy. Her favorite? Yeah. Things are like tacos or tacos. Like those hard shell tacos you've talked about. But I remember growing up like. Taco bell was her shit. Like she would get so excited when we would go through the drive-through and she loves cars. So we would always get her a car magazines. And also, um, sing-alongs I don't know if anyone's familiar with raffi, the wiggles. Oh my God. The Wiggles, my nephew
Adina: 52:32
was obsessed with the wiggles. He would literally be so embarrassed that I was talking about this if he knew, but,
Diane: 52:37
and you said fruit salad earlier?
Adina: 52:39
Yes.
Diane: 52:39
fruit salad. nummy nummy. I know all of these words,
Adina: 52:42
I know all the words I'm telling you my nephew was obsessed. He's like a grown boy right now. And he would be so embarrassed. That I was talking about this.
Diane: 52:51
So that's Lauren, she's very sweet. So that's not weird, but it's a fun fact. And you know, sometimes I answer own audio books, but I'm sure other weird shit is going to come out over the course of our epis that's just
Adina: 53:00
what you can think of right now.
Diane: 53:02
Yes. Top of mind. What about you? What's something weird?
Adina: 53:06
So I am only sharing this one because I, Diane and I were talking recently and it came up that she did not know this about me. And so I feel like it's a good one to share. So in high school, my best friend, Shoshana, Shoshana, if you're listening, I love you. We had a hate list together. And bear with me here, please. Just give me the benefit of the doubt and listen,
Diane: 53:27
not a burn book,
Adina: 53:28
not a burn book. There were no people on it. It was basically what we now refer to as calls, you know, just like calls about life. And we kick ourselves all the time because had we started. Like a meme Instagram account at the time, we would be the most famous people on the internet because in our secret little notebook that we used to jot these things down in, it was so hilarious. I can't even tell you, she still has it like the hard copy of it. And I used to have notes and notes in my Blackberry. If you had a Blackberry hit me up on BBM. We used to have notes and notes of these things in there, and it was What we now refer to as calls, like things that just bothered us, that we had never talked to other people about
Diane: 54:14
things that grind ya gears
Adina: 54:16
ya like, example would be like when you can't find where the scotch tape starts or
Diane: 54:23
just keeps peeling on the sides.
Adina: 54:24
Yeah. Or like when. The paper towel dispenser is like too high up at a public restroom and you reach up and that little drip goes right down to your elbow.
Diane: 54:34
When the shower curtain sticks to you, like, would that be one exactly. You are
Adina: 54:38
on it, Diane. So maybe one day we'll do an episode where I just read you the entire hate list, but we always talk about if this had been a meme account. In 2008, we would just be rolling in it, rolling in it right now.
Diane: 54:51
And this is my first time hearing this, but that is weird.
Adina: 54:55
Actually. It gets really interesting too. If you heard me mention this on our trailer, I think I mentioned this on the trailer. I went to school for art therapy. Like my, I have my master's in art therapy and I was unwell in college. With my mental health. I talked a little bit about this too. And I was a studio art major. And one of my thesis pieces, my thesis projects was a graphic image, this beautiful graphic image of things from the hate list, organized in just a way that it was sort of just like these visual shapes. I made them into print.
Diane: 55:29
I want to see it.
Adina: 55:30
Yeah, they're awesome. I need to print them so that I can hang them in my home. Yeah, they're awesome. But I wrote one of my essays for my grad school application about. Reflecting on the role that the hatless played in my life as a way to organize my anxieties. And it kind of is yeah, I'm like a big to-do list person. This all kind of clicked for me when I was in college, this clicked for me where I used to write down, brush my teeth on my to-do so that,
Diane: 56:00
so you could cross it off.
Adina: 56:01
And having things to do that I didn't like have a handle over, would stress me out so much at the time that writing everything down really organized my world. And so it applied to to-do list and then it applied to this hatless where in high school, everything that would stress us out or make us upset, to be able to put it on this list and have it live in this place on this piece of paper where it became this funny thing and kind of using comedy as a way to. Really organize my environment and ease some of those things that would have normally made me way more anxious. So it became like really, really fundamental in organizing my world and developing my sense of humor and got me into grad school.
Diane: 56:41
I wanna see this.
Adina: 56:42
Yeah, I'm going to have to dig it up. I'm going to ask Shoshana I don't
Diane: 56:45
think I have it in here, but I don't think I've shared this with you. I almost went to, undergrad. Well, my family is like, you need to something practical, go into medicine. So I was like, Oh, health communication. But I almost, I wanted to go to New York for, graphic design or layout design and illustration because I did AP studio art and I used to draw things that would annoy me.
Adina: 57:04
Oh my gosh.
Diane: 57:04
I found it recently. And it was like when the iPhone first came out and I was. I don't know, making fun of the iPhone or something. So I would draw things that would annoy me. Maybe that was my version of the hate list. I should find it.
Adina: 57:15
Also, it's really funny. Like I knew that we both had these rebel personalities, but I also was so resistant to getting an iPhone in the beginning. I was like, I'm not going to conform. I can't conform to this thing,
Diane: 57:26
Blackberry forever.
Adina: 57:29
Literally my first Facebook post, I think was about me getting rid of my Blackberry.
Diane: 57:33
Oh, my gosh. Well, speaking of, rebel and, and art and reminds me of a Catholic school moment, I was in first grade. My parents were going to go on their first. Trip. Just the two of them since having like my younger brother and I had a little purple crayon that I would put up my nose, in the back of the classroom. Cause I was bored in class and one day it got stuck. Wait stop for a second.
Adina: 57:58
You know, what's so funny is this is like a little memory to you, but everyone in your class probably remembers it too. And you're probably like the kid with the purple crayon up her nose, because
Diane: 58:06
making me sweat, just thinking about it.
Adina: 58:08
I had a kid in my preschool who got, okay, Cheerios stuck up his nose. And I don't remember anything else about this kid besides for that.
Diane: 58:15
Why don't I just think to just plug the other nostril and blow it up. I don't know, but I, I still, to this day, remember the panic. I started sweating in my little uniform. I was in the back of the class and I already was in trouble frequently for talking so much. And I just remember like knuckles deep, but my nose is probably pushing it up further. And I was like, Oh, and my nose started bleeding. And I just remember Mrs. Davis looked up and she was like, Oh my God brings me to the, office. And they had to call my parents. They were getting ready to leave on their trip. And, they're like Diane, what happened? I'm sobbing. And they told me that I was like, I'm a dragon. And so I was crying and then they took me to the hospital. My Lola was there. She worked in the hospital and came out with like a wet washcloth gosh, she's like, and what are you doing? Why would you do this? And like, it, everything was fine. I blew it out of my nose, but my parents didn't go on their trip.
Adina: 59:02
Oh my God, you've ruined everything.
Diane: 59:04
But I like ruined class that day.
Adina: 59:06
Did you guys watch crazy? Ex-girlfriend.
Diane: 59:09
I don't think so. Who's that?
Adina: 59:10
It's Rachel bloom. She is like an amazing musical musical comedian.
Diane: 59:14
Well, there's singing in it though, so I probably didn't watch it.
Adina: 59:17
Yeah, yeah, exactly. You you're not into the musical stuff, but there's a song called you ruined everything. You stupid bitch. And it just.
Diane: 59:26
That's me. I'm a dragon.
Adina: 59:28
Oh my God. I can't believe that. Did it end up in your brain? Like
Diane: 59:31
it was like a little purple crayon yeah. It just like flew out as was a rebellious little art dragon. Oh. As long as we have that common thread.
Adina: 59:38
That is wonderful. Oh my goodness. Okay. Let us run through some really quick, rapid fire questions, and then we will call it for today. So,
Diane: 59:46
yes.
Adina: 59:47
I'm just going to do personality stuff. So, Diane, what is your Enneagram number and is that important to you?
Diane: 59:55
Ooh yes, I love that Enneagram I'm an Enneagram one through and through.
Adina: 59:59
Okay. So I actually was just talking to Jess about this. I know it's rapid fire. I'm sorry. Mine's complicated. Our friend, Jess is an Enneagram coach, and I need to book a session with her because I'm either a four or an eight, and I really resonate with a lot of things from both of their chief motivations.
Diane: 1:00:15
I'm interested too. Astro sign I'm a Virgo sun, Gemini moon, Aquarius rising. Do you know your basic one.
Adina: 1:00:23
My birthday's in February. I think I'm going to quit Aquarius
Diane: 1:00:27
What's in your morning cup. I got to see it when we hopped on here today.
Adina: 1:00:31
So recently my morning cup has been a matcha and I've been getting a lot of questions about it. I've been getting a lot of questions. You guys have been really wondering what's what's in my matchup, but it's actually true. I use Jade leaf organics I grab it on Amazon. I put MCT oil. And some coconut milk and, uh, Teeny dots of maple syrup and it is delicious. I blend it all up in a frother and I really have been enjoying that.
Diane: 1:00:57
It's a beautiful drink. Over here I'm well-known today, but I'm usually drinking my salted fat mocha. I used to do these ambitious poor videos on Instagram,
Adina: 1:01:07
bring those back, those were amazing
Diane: 1:01:09
with a very like fierce
Adina: 1:01:12
yeah. Muted, a muted effect, as they say, in the therapy world.
Diane: 1:01:16
Yeah. So that it's a fresh coffee with a scoop or so of collagen peptides. I was adding some, either. Cacao butter or ghee, you could add to it, some kind of fat maple syrup. And well, I would do like a half a tablespoon of, cacao powder blend it all up in your blender, or you could use a little froth wand. If you got that going on, I can link it in the show notes, but it's a delicious drink. Oh. And a little dash of salt. No SFM,
Adina: 1:01:43
salty, salty mocha. All right. What's your favorite safer skincare slash beauty product?
Diane: 1:01:50
Oh man. Right now overnight resurfacing peel from Beautycounter. You don't actually peel it's a Misnomer, but it's like a night serum, that it gently chemically exfoliates. And on the beauty front, probably any of the lipsticks from Beautycounter they're. So colored the pigment is so intense. Remind me of Mac, which I used to go all in and after college. They're great. What about you?
Adina: 1:02:12
I am always and forever a balancing oil girl also from Beautycounter. The number three balancing oil is just my jam. It has saved me when my eczema was really bad and like, I couldn't put anything on my skin because it would bother it, but my skin gets so dry. So like I needed something.
Diane: 1:02:27
So you put it on your hands or your face?
Adina: 1:02:29
When, when I was pregnant with Abe. You have to look back at those photos. I posted them on Instagram. At some point, my face was itchy bad. It was gross. Um, but then I healed my gut and everything got better, but yeah, the number three balancing oil for Beautycounter, that was my jammy jam.
Diane: 1:02:48
Favorite movie.
Adina: 1:02:50
Okay. This is so hard, but I'm going to do nostalgia based, not just like favorite movie ever. but I guess maybe it is my favorite movie ever. It's either coming to America, the Eddie Murphy or A League of Their Own because those were the two movies that were on in my house growing up all the time. And like, they're just the best, a league of their own. Tom Hanks in that movie is I think he should have won an Oscar for that role. If you ask me, if you haven't seen it, go do that. But like I, all my memories of like baseball season starting was like that movie was on the TV all the time. Me and my mom used to watch it together and I actually walked down the aisle to the score from that movie
Diane: 1:03:30
stop. Oh my God. That's amazing.
Adina: 1:03:33
Yeah, it's cute. Beautiful. It's it's that is special to me. What about you?
Diane: 1:03:38
Also nostalgia is, so it is so hard to pick, but I'd have to say lion King because I've watched that movie maybe no less than a thousand times. And I always would like, go ahead. I would always make my friend ch like I had this little neighborhood buddy when I was a kid and. I would say I'm Simba you're Nala. And he was like, Oh, okay.
Adina: 1:03:54
Sure, sure, sure.
Diane: 1:03:56
And my other one is the matrix. I was also heavily into that trilogy. First one and maybe the second one middle school and high school had a bust of Morpheus my desk.
Adina: 1:04:05
I love that. yeah, that's good. Yeah. The lion King. Did you see the new one? What did you think?
Diane: 1:04:10
Yeah, I mean, it's fine, but I still had the classic yeah, big, big space in my heart
Adina: 1:04:14
I didn't really like the new one. I thought it could have been way better. Like if you're having beyoncé's voice in a movie, it should be. Way better. Yeah. Those are some big shoes to fill
Diane: 1:04:23
yeah. Both of those are great.
Adina: 1:04:25
Oh, so favorite TV show, and
Diane: 1:04:28
this is maybe difficult for both of us. Adina and her husband, Dani are major film, TV, buffs, and I always looked to them for recs but big space in my heart for mad men. Mm, it was one that actually, I, it took me a little bit to get into, but since then, me and my husband have both watched it through a few times. I just, I love it.
Adina: 1:04:49
Okay. Mine is like a six way tie and the office.
Diane: 1:04:53
Sorry to interrupt you the office.
Adina: 1:04:56
Okay. Probably a six way tie between the office parks and rec 30 rock community. The most underrated of the bunch. I don't like that one are you kidding me? We have a lot of work to do.
Diane: 1:05:08
I can give another shot.
Adina: 1:05:10
Yeah. And arrested development. I think they all just like played such a foundation. Yes, I'll leave it at those.
Diane: 1:05:17
We're rewatching arrested development right now? Actually.
Adina: 1:05:19
That's good. That's good. I also, I was going to say favorite drama. I kind of want to say the Americans. Did you guys watch the Americans? I feel like I made you watch the first few seasons.
Diane: 1:05:30
You got us into it and yeah. And. It's it's slowed down for me a little bit, but I mean, it was, it was pretty, it was really good. Was that on FX, no, yeah.
Adina: 1:05:39
FX.
Diane: 1:05:39
Fx has such good TV.
Adina: 1:05:42
Yeah. That's yeah, it's the American's is really good, like spy stuff, but really good drama family stuff too. It's Keri, Russell and Matthew Rhys. So if you haven't seen that, you can check that one out, but. The comedies are just so formative for me, you know, I watched them as such like important moments in my life. And also I would add probably like broad city to that too.
Diane: 1:06:02
No, I was going to say, I mean, my gut reaction was first madman for drama and then the office, I have seen that through so many times. I know you have as well, but we also love parks and rec the office, broad city, they just especially
Adina: 1:06:16
the ones that I watched, like in real time when I was growing up, like they just became. Living breathing parts of my vernacular, you know, like lines from those shows and things like that. So they're just important. They're important. All of TV is important.
Diane: 1:06:30
Mhm 30 rock. I remember singing that live. Yeah. 30 rock as that was happening. That's a big moment. Yeah,
Adina: 1:06:38
it's the best 30 rock is like, I used to watch it Thursday nights with my brother when he was at college, he would come home for the weekend and. It was fun. Liz Lemon! The Oprah
Diane: 1:06:47
episode might be one of my,
Adina: 1:06:49
Oh my God. It's all so good. I can't don't get me started because I'll just do that forever.
Diane: 1:06:54
Yeah, yeah, yeah, yeah.
Adina: 1:06:55
Okay. Let us hear the weirdest food combination that you enjoy.
Diane: 1:07:00
You know, this one, I don't know that I have one, but in high school I was really into like nuggets. My aim screening was nugget hooker, and I would like dipping them into chocolate milkshakes. It's not something that I want anymore, but. That was my thing then I can't really think of a weird one now.
Adina: 1:07:15
That's pretty weird. Mine's not so weird so much as it is like delicious, but I guess it's personal. I need salt on ice cream. I cannot eat ice cream without
Diane: 1:07:26
interesting
Adina: 1:07:26
a lot of flaky sea salt on it.
Diane: 1:07:28
Like a maldon salt or like yeah. Which
Adina: 1:07:31
I love the way you pronounce that. I'm like New York, like Maldon, salt,
Diane: 1:07:35
Maldon, salt.
Adina: 1:07:37
I actually did just get a tub of Maldon salt from Amazon. Have you seen that?
Diane: 1:07:43
Like it's a bucket,
Adina: 1:07:44
it's a bucket. And I feel like. I want to Scrooge McDuck and like dive into it, you know?
Diane: 1:07:50
Yeah. I support that. I guess speaking of saw a combo. I love, but this isn't, I mean, this is an actual appetizer. It's very easy if you're looking for one and it, and it'll Jiffy is a Melania prosciutto, which is a prosciutto and your orange melon
Adina: 1:08:04
oh, see, I, we can't do for sure. Prosciutto cause pork, but I could do like duck prosciutto.
Diane: 1:08:10
Yeah. That'd be good. Salty and sweet.
Adina: 1:08:12
Yeah. And maybe along the same lines, what would you pick as your last meal?
Diane: 1:08:17
There are just so many options, but can't go wrong with like a real juicy steak.
Adina: 1:08:22
And I was going to say steak too,
Diane: 1:08:24
and then maybe like a whole sleeve of Oreos and peanut butter.
Adina: 1:08:27
Really. I, I'm not such an I like, I wouldn't eat that. I don't know. I, I, growing up, I loved it, but I feel like I have, maybe this is part of some of my disordered patterns, but those foods have made me feel so sick so many times that like, I can't even go back there Dani, and I will talk about this sometimes. He'll be down for just snack foods. Like no matter what, and some of those, old school, conventional chocolates. Like I can't, I can't do it. I just see like,
Diane: 1:08:55
People love Hershey's in their s'mores and I think that's vial and it's interesting. Cause I don't think that I would go for that now, but that was just like my first I'm having like a nostalgia moment between this and the film here, but, um, yeah, I would still love like peanut butter and Oreos. And it's your last meal? So if you're gonna be sick, you know, whatever, whatever afterwards.
Adina: 1:09:14
Yeah. But let's what I want to go down being sick or feeling great. Mine would probably be a juicy, juicy, thick cowboy steak, perfectly cooked, medium rare in the center with lots of flaky, sea salt on top and perfectly roasted potatoes. So that they're like creamy on the inside, crispy on the outside, crispy on outside. And then maybe some kind of you know, how at a a really good bistro. They. Make delicious, broccolini or like green vegetables where it's kind of like blanched and then tossed in like oil and garlic. That type of thing. I could be down with that for like an incredible homemade pasta.
Diane: 1:09:59
Oh yeah. Some cacio e pepe or like, yeah.
Adina: 1:10:05
What were you gonna say?
Diane: 1:10:06
Carbonara. I know you can't do that.
Adina: 1:10:08
Yeah. Maybe something like a ravioli, like stuffed with something with like, something like that.
Diane: 1:10:14
Yeah. I mean, my mind, I know, I'm think about it. I might change mine. There's just so many, there's so many options that will just like top of mine, but we both had stake interests.
Adina: 1:10:22
You can't go wrong with steak.
Diane: 1:10:24
Best concert you've ever been to.
Adina: 1:10:27
Okay. This is so tough because. There are three that were like religious experiences. And I know we talked about this, but mine would probably be growing up. I was obsessed with Brittany Spears and I went to a Brittany Spears concert senior year. That was like, it was the circus concert, which was literally just like a show. It was amazing. And I went with my best friend. Who's also obsessed with Britney Spears. She's like on a whole nother level. And we dressed up as baby one more time, and that was so much fun and just incredible. But my true love, I think lady Gaga is like the best living artists, just on a breadth perspective. Like how frigging talented she is. I I've talked about this before, but. With artists, especially musicians. When, what I look for is when they, this is not rapid-fire when they I'm like here, you need to know here's my lady, Gaga, dissertation,
Diane: 1:11:28
lady Gaga,
Adina: 1:11:29
Lady gaga When artists like play their instrument and sing their music and it literally looks like it is coming out of their veins, that is it for me. So when you see Old NYU audition, videos of lady Gaga, then Stephanie Germenado. And just the way she plays the piano and it like comes out of her body. That's everything for me. So I went, I was newly postpartum. I had just had Minnie, and I went with my friend Marlee to a lady Gaga concert, and I cried so hard. Like I was newly postpartum. We had tried to see her. In college in Philly and the show got canceled cause she hurt her hip. And so it was like this thing, like will I ever see her live? And then we saw her live and it was Joanne. And I love that album. Like I know some people like her pop stuff better, but I love Joanne and yeah, I cried so hard and it was such a good night. It was so good. What about you
Diane: 1:12:26
She's such an incredible artist? Oh my gosh. I can you top that? I, uh, I had a similar, uh, religious experiencing Beyonce for the first time in Chicago. And I've seen her two or three times. And also once, maybe twice and once with JZ. And it was, she's such an incredible performer, even if you don't like, like there's no denying, like she is a very talented artist and seeing it was just such a production and she can do all of that and sing in those heels. What? So I, I thoroughly enjoyed that. It was very fun.
Adina: 1:12:58
Yeah. Beyonce was good. I saw Beyonce in high school also. And it's like, yeah. And like when JZ comes out for like crazy and love, it's just like, what, what are we doing here, guys? It's so good. Okay. That was a whole bunch of stuff you didn't know, you needed to know about us. Hopefully you enjoyed it. And is there anything else that you want to leave? Our lovely listeners with today? Diane? Just be go and be great. You heard the girl go and be great. That's it for today and we will see you on the next episode. Bye
Diane: 1:13:34
Thanks for listening to the G Y S T podcast as always your ratings and reviews mean the world to us. See you next week. We love you. Bye.
