EP 19 - SUMMER EVENTS: PRACTICAL TIPS & TRICKS FOR DINING OFF MENU, GRID, & PLAN
In this episode of Get Your Shit Together we chat about…
🧡 Questions to ask yourself before the event or outing
🧡 Your feel good options for various summer scenarios
🧡 Clapbacks for unsolicited food feedback
🧡 What to do when food doesn’t go to plan
Resources & Good Shit
Episodes
What We’re Consuming: Food
Diane really did Cook This Book by Molly Baz [formerly of Bon Appetit mag] last week. Hot recipes so far: cod with grapefruit avo salad, lamb meatballs with tahini sauce and roasted cabbage, tomato and cheddar toast, chicken with fennel and peas….mmmmm!
Into It / Over It
SO over Neil’s ambrosia salad. Can you please DM us and let us know: WHAT MAKES A SALAD?!!! We don’t know, but this ain’t it! Does it need a dressing? Is Chex Mix a salad?
What We’re Consuming: Film, TV, Books
Adina is finishing up White Lotus (HBO Max) and watching dumpster fires in her neighborhood.
Diane is watching figurative dumpster fires aka turning her brain off and watching The Bachelorette - anyone else?
If you like fast-read “airport fiction”, Diane is tearing through medical thrillers by Robin Cook. V easy to read!
Connect with Adina:
Instagram: @adinarubin_
Website: www.adinarubincoaching.com
Connect with Diane
Instagram: @dianeteall
Website: www.diteawellness.com
Root Cause Reset: www.rcrprogram.com
Transcript
Transcript was auto-generated! There may be some errors, but you get the…GYST 😜
Diane: 0:32
Bang bang. Boom. Hi. Hello, and welcome back to this episode of G Y S T Adina good afternoon. What's going on?
Adina: 0:43
Hey. Hm. What's going on? Not a whole lot. Summer feels like it is winding down, but like, we still got a couple of weeks left. This is funny. I was going to tell you this story before, but then I was like, I'll save it for the podcast Minnie's in camp. And they took her to this like trampoline place today. And I know it sounds really fun, but the place is called urban air and Minnie came home and I was like, oh, where are you going with camp tomorrow? And she was like, urban narrow. I think she thought it was habanero. Like, that's the only word she's ever heard like that.
Diane: 1:23
she likes habanero cheese, right?
Adina: 1:26
she likes jalapeno cheese. She doesn't like the habanero one. Like
Diane: 1:29
that's next level. That's spicy butthole
Adina: 1:31
Yeah. No, the habanero cheese is actually really good that, uh, the ghost pepper cheese is spicy, butt hole cheese.
Diane: 1:38
Good luck to your butt hole. Wow. We're coming in here. Hot, literally.
Adina: 1:43
Okay. But yeah, she called, she called this place urban narrow and it made me laugh because I think she thought habanero. No.
Diane: 1:50
Okay. I hope they get footage because I know that you meme-ed this, this might've pre-dated reels, but it was like this hilarious moment of her on a trampoline.
Adina: 2:00
Yeah. I repurposed it as a real, it's an, a real, if you've never seen that reel of many on the trampoline ghost girl, my is real quick.
Diane: 2:08
Yeah. Oh, scroll them real. Those real, real quick. You've got some of the viral ones in there, but that sounds so cute. I love a little rebounder moment, a little trampoline here. Get that limp flowing and just play if you can't go frolic outside.
Adina: 2:23
make sure that your pelvic floor is up to the task, because if you're a person who pees yourself on the trampoline, let us tell you not normal. And we can fix that.
Diane: 2:36
Yeah, I know a gal well, other than that, what else have you been consuming? I know you're in a white Lotus, the ongoing series. What about foodstuffs?
Adina: 2:45
Yeah. I'm boring on the television side of things, because we are still watching white Lotus. This is my third episode in a row where that's the only thing I have to talk about, but guys it's so good next week is the last episode. And I'm going to be sad when it ends. Like these mini series is, is mini mini series is mini
Diane: 3:04
limited series.
Adina: 3:06
series is, is, uh, they're just, it's a tease. I think that it's, so it's such a strong little package and I might feel differently after the last one when it just like, feels so complete, but right now I'm. I want more. Um, so yeah, it's so good if you haven't started white Lotus yet do that. We have a couple of things lined up in the queue. It's been really busy around here, so I haven't been able to do as many movies. Dani is losing his shit cause he has a whole list of things he wants to get to.
Diane: 3:38
he's got a stack.
Adina: 3:39
But hopefully we'll be able to get started on that this weekend. Do you have anything fresh for us for the queue.
Diane: 3:47
Nothing really. Honestly, I got back into 30 rock.
Adina: 3:50
God bless
Diane: 3:51
always in rotation, so there's that? And I've been heavy into my trash TV. Oh, I can't believe I got into this show, but sometimes you just want to turn your brain off and it's the bachelor, the bachelor rut. I mean, it goes everything against everything I believe in with like dating and I watch all this and think, oh, these people need therapy. It's so obvious. Uh, but it's just a dumpster fire. And I like watching it for mindless entertainment and
Adina: 4:19
Speaking of which, there was an actual dumpster fire outside my house last weekend. And I forgot to tell you.
Diane: 4:26
They shouldn't have the lawn equipment. Was it secretly like you trying to somehow like interrupt their skills?
Adina: 4:31
No Dani went to run a quick errand on Sunday, the kids were sleeping and he calls me right after he left the house. And he's like, the dumpster is on fire. I called the fire department. They're on their way. I was like, there's a dumpster fire out our window.
Diane: 4:47
An actual dumpster
Adina: 4:49
It was an actual dumpster fire. Uh, there's like this old dude on our street that smoked cigarettes. And he throws them in the dumpster. So I am not pointing fingers, but I think it was him.
Diane: 5:02
yeah. You got to extinguish that and maybe stop smoking too. I mean, live your life, I guess, but I didn't know. People still do that. I didn't know. People smoke in their cars. That's vile, but anyway, nothing really also in the queue, I've been heavy into my library book, sales stack. And I like to read lately similarly to like the light TV fair is, um, medical thrillers and what I call airport fiction. So those are very quick reads that you pick up, like when you want something to read at the beach or on a trip. So my friend Meg got me into Robin cook. I think he just turned out books from like the seventies to eighties and they're medical thrillers. So I'm reading a couple of those. And otherwise, honestly, on the food front have been cooking up so much food and finally getting into my OG, Pinterest, which is like magazine clippings that I would save in a folder. I have, I use Pinterest too, but there's something about just going through and tearing out all these recipes, but I've been cooking my way through what I mentioned last week, which is cook this book by Molly Baz, formerly of bone Appetit. I think she's since left, but she just released this beautiful cookbook found at home goods. And so far I have made Cod home goods sponsor
Adina: 6:18
uh, uh,
Diane: 6:19
Yes. So, so far I have made Cod with this very acidic kind of salad or slot, which side note we were just debating what really makes a salad,
Adina: 6:29
yeah guys, what's a salad. Is it just like a mixture of stuff? Because Donnie thinks like cheques mixes a salad.
Diane: 6:36
and Neil tangent, Neil thinks that Ambrosia is a salad. And I don't think I mentioned this on my story. I don't know if this is a Midwest thing or what I had never heard of it. I think it came from a magazine in the seventies. I'm sure it did. And it involves make sure you're not actively. This is so well,
Adina: 6:54
I know if you like Ambrosia, we're sorry, but like we were both holding ourselves back from gagging.
Diane: 6:58
not to yuck. You're young, but yuck. It has jello fruit, but the kind that comes like packed and corn syrup. So like Mandarin oranges, slimy, syrupy, that kind of thing. Um, uh, marshmallows and cool whip. And you whip it all together. Oh, oh, it's so good. He's like, it's a salad. And I think there've been some family functions I've gone to of his, where there are a few different varieties. I'm very upset, but he made it to bring it to my brother's house. And he was like, worst case scenario. I'll just eat it all myself and this. I mean, it's kind of a hack we're going to get into in this episode. But, uh, anyway, I had to share it. So what makes a salad? Let us know. We want to know is cheques makes a salad, but I made
Adina: 7:43
it to be a salad? Is that the whole thing? I
Diane: 7:46
that's my criteria. Well,
Adina: 7:48
dry salads,
Diane: 7:50
that's sad.
Adina: 7:51
And it's sad for them.
Diane: 7:54
The fat makes it tasty, but I did make an acidic salad and I'm trying to expand my, my food horizons and just challenge food that I thought that I previously didn't like, so this slaw, this salad involved grapefruit, very bitter. I like it in cocktails, but in in food or by itself. So it has avocado, cucs I think red onion and a grapefruit on top of the Cod, we made it like a little nacho situation. And then we've also made lamb meatballs. We, I made it with roasted cabbage. Another thing I'm coming around to it's okay. In sauerkraut.
Adina: 8:34
a meals by Neil situation.
Diane: 8:36
No, this is still from cook this book and then I've made this on my own. I think it's a Southern thing, but we're in peak heirloom and just tomato season right now do not use store-bought tomatoes for this. So. Heirloom tomato, fresh local in-season juicy, flaky, sea salt, extra sharp cheddar. Okay. And then it is a smoky paprika mayo on top of sourdough toast. I'm putting on my story this weekend and a few people made it even without the recipe, you could just kind of hobble it together. And they were like, wow, this is so fucking good. It's so
Adina: 9:13
Let me take it up a notch. Okay. What I used to do with my sourdough is the best thing ever. If you toast a piece of sourdough, if you're making like a tomato. Toast situation toast, a piece of sourdough, and then take a raw garlic cloves slice right into it and rub the raw garlic clove all over the hot toast before you put the tomatoes on it is so good.
Diane: 9:39
That sounds good. I actually graded the garlic. Raw garlic into the Mayo and then added lemon juice. So we had salt, we had fat, we had acid, we had heat in there. It was really yummy. That does sound good. I love a good clove. Um, and then I know that you have to sit this one out, but maybe you can make a variation of this one. So what I made last night, again from this book is this chicken and fennel dish with peas. So fennel was another one that has kind of that licorice flavor. I didn't like growing up, but I've really enjoyed it. And I've had it with an heirloom and cute salad too. But what happened was you take these bone in skin on chicken thighs, or you could use the whole leg like we did. And I did the cold pan method that Chris Morocco from bone Appetit advocates for, I was really skeptical because usually I have hot oil, put the dry chicken in the pan, crisp it up, but you really just let it render the fat out into that cast iron skillet. And it worked pretty. But then I added fennel, peas, garlic. Uh, I did mushrooms in there too. And you add everything to the pan in the oven and it just makes us delicious broth when you add butter to it. Oh my gosh. So I'm coming around.
Adina: 10:48
or coconut oil well, but it just wouldn't be the same.
Diane: 10:51
Oh, it's just, it's delicious. We mopped it up with sourdough. So there are ways that you can make these recipes work for your dietary needs. I always recommend that to clients, like find a recipe, maybe cook it as written if you can. And then from there make adjustments. So I'm coming around to all these foods that I thought I didn't like, I still have yet to meet a salty grape, AKA olive that I like.
Adina: 11:14
Olives are an acquired taste. And it's funny, you mentioned that cause I actually love olives. I'm curious. There are so many people that feel strongly about the olive thing. Do you like capers? Do you like capers or
Diane: 11:25
I do like caper. See, I like salty briny, dirty martinis
Adina: 11:28
Yeah. Interesting. Cause I had this theory that I wonder if olives are similar to cilantro in that, like they taste different to different people. Cause like so many people feel strongly about that one, but I actually made this weekend. So I made my homemade Mayo. My two-minute Mayo. I have an IGT V on the recipe if you need help with that. But I made my two minute Mayo and then on Friday night we had our sourdough with an olive Mayo. I made like an olive dip. So you can sit that one out, but I basically just took some fresh olives from the pickle store and
Diane: 12:06
the pickles store.
Adina: 12:08
it is a pickle.
Diane: 12:09
This is a dedicated pickle
Adina: 12:10
Yes. It is a fickle store. There's a pickle store near my parents' house that I always went to growing up. And, you
Diane: 12:17
it the Portlandia people? Like we can pickle
Adina: 12:19
but when you were little, they would give you like a pickle on a stick. And it was really cute and they have great pickled products, but they make really yummy olives. So I blended up, I blended up their olives and I've mixed it with some Mayo. We just spread that on crunchy sourdough. And it was really good. Diane's face right now is disgusted. Um, but after I made that Mayo, I was like, so in the mood for egg salad, which is kind of weird for me, that doesn't happen too often. And I have had horrible experiences with egg salad growing up when I was
Diane: 12:51
grocery store
Adina: 12:52
no actually school lunch, like I was on the school lunch program growing up my elementary school and once got I bit into like a full on eggshell. In the egg salad and that memory is burned in my brain. Like the egg salad
Diane: 13:10
also people love to over cook their eggs. And if you have that green ring around your boiled
Adina: 13:16
you've gone too
Diane: 13:17
disgusting, disgusting. There should be fines
Adina: 13:22
You've gone too
Diane: 13:22
I'm not, not too young. You're young, but yuck. That's no one needs to be eating that dry ass nasty. Yeah.
Adina: 13:27
So yeah, it's like the overcooked eggs with the possibility for shells and too much Mayo that's made with like shitty oils. So those experiences turned me off of egg salad, but I make really good egg salad and I don't do it too often because I just like don't, it's not something I think about all the time, but for some reason I made this Mayo and I couldn't stop thinking about egg salad. So yesterday I made a delicious egg salad and like you mentioned a great run red onion moment. I cut a red onion, like super, super thin. Really fine dice and chop the eggs with an egg slicer, really small also. And the reason I have an egg slicer is because growing up, my mom had an egg slicer and it was one of those things that I was allowed to help her with in the kitchen. When I was at a really young age, I remember I would pull up her desk chair to the kitchen counter and help her slice the eggs for egg salad. And so if you're not familiar with what an egg slicer is, it's like, ha
Diane: 14:27
a mandolin, but no, this is just for
Adina: 14:29
it's just for eggs. It looks like a little seat, like a clam, almost like it opens up like a clam. And it has,
Diane: 14:35
those for condos.
Adina: 14:36
little wires that cut the eggs. So you put the egg right inside and you just close the clam shut and it slices egg, and then you could turn it and slice it again if you wanted to make it into like cubes. But I was in a like home goods type store. And I told Dani about that memory. Get it, so that Minnie could cut the eggs with you. Like I'm the type of person who thinks that you can do anything with a chef's knife and you don't need tools in the kitchen, but it's been really sweet. Like she loves to slice up the eggs and yeah, I think it's really cute. And then, I mean, theoretically, you could use it for things like strawberries or anything that kind of small and soft, but yeah, it's really cute if you're looking for ways to get your kids involved in the kitchen, but you're nervous about knife safety and things like that. And this is a great thing that they can join you in
Diane: 15:23
Chef knives for toddlers
Adina: 15:25
let's patent it.
Diane: 15:28
and many how many eggs? Yes.
Adina: 15:31
Okay. Last night I was finishing up some work and Dani was giving the kids dinner and I had made her one hard-boiled egg and he was like, she wants more eggs. I'm just gonna make her an omelet. Anyway, by the time we put her to bed, homegirl had eaten half a dozen eggs. Toddlers are whack because some days you make them two eggs and they don't want any part of it. And some days you make them two eggs and they're like, where are the other four?
Diane: 15:57
Where are the other four? And spoiler alert. If you are having one. CC my mom, I love you so much, but one egg is not enough for you for a toddler. It's not enough for a grown adult. You got to have more food. So, Hmm, well
Adina: 16:13
Speaking of hard boiled eggs.
Diane: 16:15
yes. And it's a very popular potluck. Fair that, or I guess deviled eggs. That's the delivery we often see at Pallex. And this episode, we're going to talk about how to prepare for events for excursions, whether that's road trips, camping, glamping. If you're me, I have to have my nights serums.
Adina: 16:34
for glamping.
Diane: 16:36
I need to be able to wash my face and my body. Uh, so that's my kind of camping. So we're going to help prepare you for that. And this is going to be relevant to you, whether you are in the midst of a program, a nutritional therapy program or beyond, or maybe you just want some tips also for navigating those awkward conversations. Why aren't you eating this? Oh, you lose the love, this, you know, those awkward encounters when people don't mind their own business. So we're going to have some clapbacks and some other tips for you.
Adina: 17:06
on your own plate, everyone,
Diane: 17:08
Mm Hmm. Yes.
Adina: 17:10
unless it's to tell someone how delicious their food looks.
Diane: 17:14
Yeah, I do do that. I'm like, well, what'd you order to strangers and restaurants. I'm like, I need some of that.
Adina: 17:20
Yeah.
Diane: 17:21
Can I have a bite anyway?
Adina: 17:25
So let us get into it. Let's talk about how to prepare yourself for these events. Let's talk about if you need to prepare yourself for these events, let's talk about. How to have the most fun with the least stress, but still feel really good inside of your body. If you go to a barbecue, a potluck, a camping road trip, restaurant hotel,
Diane: 17:51
Okay.
Adina: 17:51
the summer getaway and all of the food staples. So when it comes down to it, I think it's really important to start this conversation by saying that the way that you need to approach this may change quite a bit season to season. And based on where you're at in your healing journey, based on how much stress it brings you to have to think about these things in advance or to navigate those decisions. Like our hope with this episode is to try to relieve a little bit of that stress, really give you more of a roadmap for how to navigate these things, but we always want you to consider kind of separating. The physical physiological nourishment of food and the emotional nourishment of certain foods of being more carefree in these settings. So I think it's really important to weigh that balance, to consider all of those things.
Diane: 18:52
This comes up a lot. Um, I'm speaking for my program, but I imagine this comes up with your clients too, in a group setting is how to navigate this, as you said, through different seasons. So when we say that, we mean both through the summer season, when a lots of get-togethers and celebrations are happening, but also in different seasons in your healing journey. Right? So remember that healing isn't linear, maybe you and egg salad and eggs slicer have a moment at one point, but there may have been other points in your life where you didn't get along with that food or that food didn't like you back. So things might ebb and flow. And so we want to see how we can navigate that both for yourself, but how you can also feel comfortable and confident in your decision. Okay. Perhaps unsolicited feedback from others, right?
Adina: 19:36
Yeah. So let's start it off with questions to ask yourself before a party vacation, you know, time when you're going to be around less control around your food situation. Okay. So the first thing I want you to be thinking about is how symptomatic are you? Right. Like, for example, myself, when I was in a full on flare with my eczema and my hands were itchy, itchy does not even describe it. Like I would wake up in the middle of the night, ripping my fingers off from how itchy they were. They were red, they were puffy. They were cracked. I couldn't shower effectively because I couldn't get my hands under running water. It hurts so much. So if that was a season of life that I was in, I might be a little pickier about foods when I was out and about. I might decline an invitation, even if I didn't think that I would be able to navigate the food situation there because it hurts so bad. And I didn't want to deal with that. And at the time there were a lot of things that were really triggering to my eczema because of gut environment, because of mineral status. And until I got those things up and running, avoiding certain things was really helpful for me. So consider that right. Consider how symptomatic you are.
Diane: 20:58
right. Your stress bucket run runneth over at that time. And I definitely experienced that myself too, when I did not get along well with dairy when I had a lot of stressors in my life, both physically, mentally, emotionally. And so that was a time where I decided to rein things in a little bit. And I think it's important to talk about this too, in this nuance, because too often, what I see in the health space in talking about how awful diet culture is like, yes, we can agree on many fronts there, but I believe that there is, there are scenarios where it is beneficial to you to restrict. I don't even want to use that word cause it just got so nasty, right? Make adjustments in service of supporting your best outcome. It's not somewhere you're going to stay. It's not where either of us would want for you to stay as to get this really small narrow box of normative foods that feel good for you. But if you're in the thick of things with your symptoms, the wheels feel like they're going to fall off your bus because you are so physically uncomfortable. What we want is to lower that stress load, as much as we can and removing some of the physical stressors can really help you in lowering that symptom burden. We have this conversation a lot in my programs.
Adina: 22:13
Yeah. And I know the word restrictive has gotten so problematic and I've heard you say this to your clients. And I love to give my clients this example as well, but when we think about restriction, we need to think about how restrictive our life has become because of. What we're dealing with. So for example, I have no problem restricting, for example, gluten was really triggering for me at the time. Okay. I have no problem restricting gluten when it's going to make my life less restrictive. When I will now be able to take a shower and use actual soap on my hands, because they're not cracked, open and bleeding anymore, you know, or if you're a person who you think that certain foods, oh, I can't cut those out. I don't want to be so restrictive, but then you're going to have diarrhea seven times a day, your entire vacation, like, let's think about what is more restrictive here. You know,
Diane: 23:11
Gosh, I've been there like past Diane, like I'm thinking after college. Okay. I want to have this shark, hoochie board, this charcuterie board enjoy these cheeses, but, um, I don't want to sneak off sweating to the bathroom. Like I'm thinking of the bridesmaid scene. I'm fine.
Adina: 23:27
Jordan almond.
Diane: 23:28
some more. Um, and meanwhile, like,
Adina: 23:32
sweaty or throughout the scene.
Diane: 23:34
meanwhile, clenching that butts so hard, like that was so uncomfortable. And I remember the anxiety that I experienced because I was so uncomfortable and I thought, well, I don't want to restrict, I love food, but was able to later bring that back in after reigning things in a little bit temporarily through a healing phase. And we've had other episodes where we talk about that timeline and how it will differ for you or vary from person to person. But remember things aren't always black and white. And if you are someone who is experiencing a lot of symptoms, You're not just giving into diet culture because you are focusing on nourishing yourself and lowering that physical stress load.
Adina: 24:17
there are multiple helicopters flying over my house right now.
Diane: 24:20
they're coming for the dumpster. Firestarter
Adina: 24:23
All right. Keep going here. Um, yeah.
Diane: 24:26
this grand theft auto over
Adina: 24:27
I completely agree. And I think that's an important reframe that we have to help our clients make, because we do create these spaces of body positivity and deep nourishment and trying to escape a lot of that diet culture nonsense. But sometimes for the sake of healing, being more structured in your food intake can be really, really helpful so that we can rebuild capacity. We can lower that stress load and we could invite a lot more foods back into your life.
Diane: 25:04
Yeah. I'm wonder if you notice this too. I've experienced having clients who are like, all right, I need more, I know I like structure and I want this list of yes and no foods, but my kind of recurring NTP answer is it depends. And also if you are someone who's like, I thrive on structure, not only in the food supplement protocol, the, the healing journey that you're on, but also in other areas of your life, consider the stories you might be telling yourself, like, why do I have to have these hard and fast rules? And can I at least be willing to be open to. The fact that there is a gray area and not everything's going to be black and white, but figure out your non-negotiable. So we're going to talk about that. So what are your hard and fast knows when you're in a healing phase, but also have some compassion for yourself that it's okay. If you make a mistake, if you are on a protocol, uh, if you are not compliant for a meal, I tell my clients this a lot, one I'm using air quotes, bad meal. It's not going to undo your progress. Just like one good one, or feel good for you. Meal is not going to solve everything either.
Adina: 26:08
Yeah. Yeah. So I think on that, another question that I encourage you to ask yourself before an event like this is how much brain power. Does being quote, unquote compliant require for you because we talk a lot about stress, load it all comes back to stress at the end of the day, right? The reason we remove a lot of these foods during the healing phase is to decrease stress in the body. If your body is responding a certain way to certain foods, the reason we re decrease workouts is to decrease stress on the body. The reason we increase sleep is to help you be more resilient to stress. So if it is going to be the most stressful thing in the entire world for you to be quote unquote, compliant on vacation at a party, whatever it is, then let's consider it. Is the stress of you trying to navigate that situation worse than the stress that that food will cause in the body.
Diane: 27:18
yeah. Yeah, that's a good one. And another thing that I say to my clients is the perfect plan. Isn't the one I make. It's the one that you'll follow. And of course it should stretch you a little bit. If you are someone who is doing a protocol or program, you want to, um, challenge yourself a little bit and get uncomfortable, that's going to happen for that growth to happen. Right. But I don't want you to agonize and have the wheels fall off your bus. I'll also say too, if you are in a program and you have the tools available to you, whether that is the support of a professional provider and NTP and also a proven method that they have you going through your test results, whatever that can give you. Okay. A good framework to work with, but from there, it's on you to decide like, okay, I'm a little challenged, but I'm still wheels. Aren't falling off my bus. But if you are going to be faced with, I'm just going to have a meltdown, maybe, you know, just go and enjoy, be present with that means. Or that situation and then move on.
Adina: 28:19
Yeah, it's so important to make that distinction, because like we said, with the diet culture stuff, I think it's so easy for us to convince ourselves that we are avoiding certain things because they are triggering to us. But I think sometimes it's important for us to navigate, like, am I really triggered by this thing? If so, is that something I can work through either in therapy on my own, whatever that may be, or am I using being triggered as an excuse to not do the work that it's going to require for me to get better?
Diane: 28:59
oh, that's a deep question, but a necessary
Adina: 29:02
Yeah. I've had this experience with clients who. When they first signed up to work with me, one of the reasons they were attracted to my method was because I really move away from diet culture and teach you how to love on and nourish your beautiful body. But when I asked them to do a food and mood journal, it was really triggering for them to write their food down. And so I had to sit with clients multiple times through every round of strong foundations and discuss what's really coming up for you here. Is this something that yes, is deep rooted in your eating disorder past, and maybe it's an exercise that won't be appropriate for you, or is this something you can work through with your therapist or on your own? Let's do some journaling about it. Let's say, let's think through this, is this your way of trying to not do the work here and not allow yourself to feel good? Like this is the step we need to take to figure out what our starting point is. Is it that we're really just trying to opt out. And again, this question is for you to answer on your own, like, it may have triggered you quite a bit to even hear me say this. So I encourage you to examine that and to figure out where you sit with that. But I think the same is true for something like this. Like, are we convincing ourselves? Oh, it's way too stressful for me to try to be intentional with how I approach this barbecue or this vacation. So I know stress is bad for my body. So I think for me, I'm just like, I can't even think about it. I'm just going to mindlessly do whatever the entire vacation and, and then come back and reset. Or can you use something like this episode as a tool to lower the stress that it takes to approach this situation for better outcomes and in a way that better supports your health?
Diane: 30:55
Yeah, so that is. A big opportunity a bit. If you are up to the task, I know it's going to feel most challenging for my perfectionist and recovering perfectionist. When you mentioned the food and mood journal, I'll definitely see this with my driven perfectionist types. Oh, um, well, I don't know if I should log these days because that's not the best one. And maybe they've had bad experiences with past coaches or held onto these stories from childhood and what is good and bad in terms of what they're eating. And I just wanna remind them, I want to see where you are. This is information about your symptoms about you and allows us to better serve you later. Um, so similarly with this and with going, I was enjoying or yeah, present at a, an event at a camping traveling, how can you come back to giving yourself some compassion and being present? Making the best choice that you can with the tools and the choices that you have available and then moving on. So that's going to be the recurring theme here in this episode and in our work with clients. So I want to give you a little, little hug. There will audio hub now, Question. You can ask yourself before going to an event before this vacation, or what have you is what can I bring or prep ahead that ensures a quality nourishing option for me and my unique needs. So we plan, we prep for say packing our suitcase or other things that we bring with us, our outfit. Right. But how can we also bring some of that attention to, what can I bring? What can I add instead of thinking about what can I restrict now, we're going to get into some more specific and practical tips, a little further, but that's another question to ask is what can I bring or.
Adina: 32:42
Yeah. So if this is like a potluck situation, if you're going to a barbecue or you're going away with friends for a weekend, or you're going somewhere where everyone kind of has a responsibility in making something, what can you offer to make? That's a thing that you want to make sure is there, that is a quality nourishing, nutrient dense option for you. So if that's a protein, then go ahead and do that for me. Like for example, sometimes I go upstate with my family for the weekend, and I know that my mom is going to cook some meat. Some veggies she'll have fruit and things that have ingredients that I'm down with that. My body is down with. But maybe there won't be a great dessert option for me and my kids. And I want
Diane: 33:24
could bring Ambrosia
Adina: 33:26
no tank you. Um, and I want to be able to enjoy a delicious dessert. I want my children to feel included and not feel like they don't get to have what the other kids have. So I will always make brownies. Maybe I'll make the king Arthur gluten-free brownies because that's a super easy staple
Diane: 33:45
so
Adina: 33:45
takes me no effort and energy and Minnie loves to help me make those. Maybe I'll make a couple of quarts of ice cream that will take up with us and things like that. So I'm always going to consider what's the thing that they might not have at this place I'm going to, but the thing that I'm going to want, so I'm going to make an option for myself or my family with ingredients that I get down with.
Diane: 34:06
yes, it's a comfort of home and a taste of home. Literally. I like to bring along brats or something to throw on the grill, especially when a lot of our friends will do like cook out. So we'll contribute something. And that way maybe bring like a fun mustard. I brought this fun, like local mustard, because I wanted to try it and also bring something for the host to that's a nice edible gift. That's not alcohol-related. I mean, certainly you could bring a bottle if you like, but if someone doesn't drink or you don't want to just give the typical host gift, bring some fun thing from where you, for your friends. Your tone, what, uh, what, whatever that may be. So those are some options too, for hosts.
Adina: 34:47
Yeah. And we're not covering alcohol at summer parties on this episode, but if you didn't listen to our, blame it on the alcohol episode, go ahead and do that because we did discuss that in depth on that episode. Um, so yeah. Think about what you can bring. And again, if it's like you're going to a hotel or you're going out like. Because there aren't a lot of kosher options. This is something that my kosher clients and myself have had to do for a long time. Something that I've been thinking about, you know, before I even cared about my health. And so when I like, for example, when I went to Puerto Rico on that kettlebell certification, I knew there would not be a lot of kosher options there. And I also knew that I would be swinging kettlebells at all hours of the day and would be very exhausted. So, and I knew I needed to pass the snatch test, which is five minutes of a hundred snatches. And I knew I would be out in the sunshine. I knew travel was stressful. I knew that I was getting my period while I was there as well. So there were a lot of things that I was planning for as far as nourishing my beautiful body. So I brought, I think four pounds of meat. I brought burgers and meat
Diane: 36:02
a separate, like meat case? Like a suitcase full of
Adina: 36:05
do. I love the, um, okay. If you know the brand pack it we can link this in the show notes, but pack it makes these lunchboxes and travel coolers. Basically, I leave them in my freezer, so they freeze over on the inside. Like it's like a built-in ice pack and
Diane: 36:23
not like what an outside was kind of saying.
Adina: 36:26
Yeah, no, it's really great. I use them for minnie's lunchbox. Um, I use them when I travel and have to pump and then bring home breast milk. So I'll give them to the hotel. I'll ask the front desk to throw it in the freezer for me. And then on the last day, I'll just retrieve it and load it up with my boob milk. And so that's a great way to travel with that, but it's also a great way to travel with meat. So I brought like four pounds of ground beef in the form of burgers and meat balls. In my pack it I brought a lot of gelatin gummies. I brought dried fruit. I brought rice cakes, honey. So I always made sure that I had a protein option and a carb option. Um, sometimes I'll bring some of my own fats, like little olive oil packets, things like that, but then usually I'll go to a grocery store once I'm there and get the things that don't need kosher certification, or you can usually get fresh fruits and veggies and things like that to keep in the hotel room. I am stocked, ready to rock, ready to swing some kettlebells and keep myself fueled all throughout it.
Diane: 37:30
So those are some excellent ways to. Plan and pack ahead. Literally. I didn't even really think about that, but it's an extra layer if you do keep kosher and I imagine are so used to having to plan ahead, not only for vacations excursions, but just even going out to restaurants and things like that. So, um, similarly, I like to pack my purse meat if you've been around for a while. You know, I love having those, especially when I travel and having an emergency protein, even if you're just like away from home unexpectedly, too long, you're running errands. The day gets long and you're faced with, okay, I need a snack or go without, and you know, we're not fans of going without, so like to pack along some perse meat, epic bars are some of my favorite. And, um, when I travel I'll usually have a couple of packs of like teas and just comfort some home too, but also snacks that I can stock. Uh, we'll get into some more practical tips, little later also, but I also am a big fan of figuring out if there's a grocery store or something nearby. And do I have access in a hotel room, Airbnb to, to chill my food, whether it's a cooler, a little mini fridge, do I have a stove top? So it just getting that information ahead and that informs what I'll bring me too.
Adina: 38:46
Yeah. So again, if you keep strict kosher, if I'm staying at something like an Airbnb or somewhere where they'll have a stove, oftentimes I'll bring my own frying pan so that I have a kosher pan option and then can cook up something like eggs. If I just get a carton of eggs at the grocery store.
Diane: 39:03
Yeah. I remember that. And then, gosh, this is so unfortunate. The last time I saw you, it was when we were in Phoenix two years. Was it two years
Adina: 39:10
I was pregnant with Abe, so yeah, it was more than two years ago.
Diane: 39:13
Oh, oh my gosh. Wow. So two years ago when we were at an Airbnb with her friend, Liz Wolf and Megan Dorman, and I remember you whipped out a frying pan along with other things and other wares, but I thought, oh, dang, she's committed. Yeah. And,
Adina: 39:30
Yes she is.
Diane: 39:31
And the next, the last question to ask yourself before going on vacation to that summer event is what are your non-negotiables? So we've already thought about, all right, how can I plan ahead, but plan the best we can, but what are your non-negotiables once you're there? So for me, I usually try to avoid gluten, unless it's a nice bread. Like if it's just some grocery store bun like I could skip that and do without, I'm not too crazy about that. Anyway, I also like to try to avoid low quality dairy when I can, because I get along with raw raw likes me back. I like it raw, but I can't really do like conventional, a lot of conventional dairy. So that's my choice. I'm not in a healing phase. I'm more of a maintenance phase right now. So I personally right now have some more flexibility in what I'm willing to eat.
Adina: 40:23
Yeah. Like I mentioned before, like when I was in a serious season of plagued by my eczema. I would have to be a little more careful when I was out and I would have to ask a lot more questions, right? Like a server comes over to your table. If you're at a restaurant don't be shy. Don't be embarrassed to ask questions about things that are on the menu and
Diane: 40:46
yeah, just be
Adina: 40:47
yeah, Be nice. And here's a tip. Also refer to things as an allergy because people take them more seriously. If you're just.
Diane: 40:53
Although I've heard that you shouldn't do that because then it makes things worse for people who actually have allergies. But I don't know. I think a phrase, something that I've given to clients is I have some dietary needs or restrictions. I think I've found some things that might work. And then at least being proactive, if you are at a restaurant like here at some things that I think will work, maybe with some substitutions. Um, but you have to do your due diligence too, because sometimes servers, they might think that eggs are dairy. For example,
Adina: 41:19
So I think it depends on the restaurant. I think it depends on how symptomatic you are too. Like how you should refer to that. So for me, if I was like, if I knew that having a certain ingredient in a food was going to send me into a flare and I would be up all night, scratching my hands, then I'm going to refer to that as an allergy when I'm in a restaurant, you know?
Diane: 41:40
right, right.
Adina: 41:41
and so just being, making sure you're communicating. The significance of that and not just being like, I like to avoid this ingredient. Cause like that is not, they don't care about that. That's not worth, it's not worth their time. Um, so yeah, for me at this point where I'm at right now, unfortunately, gluten is still a hard note for me and I'm fine with that. It's not something I miss too often because I do make a delicious gluten-free sourdough that we enjoy very often.
Diane: 42:09
Oh, yes you do. Well, the pictures will look very delicious.
Adina: 42:13
Yeah. It's crusty. It's fluffy. Like I don't miss bread at all. Um, and again, like jovial pasta, I don't even notice that it's, gluten-free like, there's so many options that are really great that it doesn't, it's not something I think about very much. I would like to get back into gluten sourdough baking at some point, if that is an option for me, but right now that's a non-negotiable we're out enjoying ourselves. I don't need to ask too many questions, but gluten is one that I will ask about.
Diane: 42:43
Yeah, they're always potatoes. There are other options out there and gluten-free has come such a long way. I mean, 10 years ago it would be like cardboard and like Wicker furniture, options and taste and texture. But we also want to reiterate this. Your non-negotiables may be different than ours and that's okay. Remember everybody has different needs. So what I don't want is for you to hear this and think, okay, well, they're avoiding this. I need to too. We can help you navigate that in programs like root cause reset, strong foundations to figure out what your unique triggers are, or have guidelines and, um, things to consider if you are doing a program with us. So something to keep in mind, your non-negotiables may vary
Adina: 43:25
Yeah. And when it comes to deciding what your non-negotiables are, it really takes looking at the work that you've done, maybe in a protocol phase, if you're still deep in that protocol phase, figuring out. What foods you can tolerate, but just don't serve you the absolute best or what foods really your body just is like, no, we're not doing this right now. So for some people that's going to be like super processed oils. Right. We don't recommend those foods for anyone. But the reality is that a lot of restaurants, most, all restaurants are cooking with them. Yes. So if you're going to go out for a nice meal to enjoy, to celebrate something, we don't want you sitting there stressing, like everything has processed oils in it. I'm going to be sick no matter what, I'm going to have a horrible headache tomorrow. I'm going to have diarrhea today because like, then you absolutely will. Right? Um, that stress that working yourself up can really cause an issue there. But you are lowering your standards of food, quality and ingredient quality. When you do. Go out to a restaurant and you just need to know that you need to like be aware. And like we said, when it comes to non-negotiables for some people, you might have to say this isn't the best season of my life to go out, to eat so much, you know, like trying to figure out what is going to serve you and what are those non-negotiables what will really tip the scale for you and make you feel ill for a few weeks.
Diane: 44:59
Yeah. And when I was in the thick of a protocol phase in the past, I thought, okay. I think I did go out to eat a couple of times, and we'll have some tips for you if you are, if you need to navigate restaurants here in a moment. But I remember I thought, okay, this is an opportunity for me to play and to try some of these recipes I've wanted to try and I will allocate more of our budget towards the highest quality food and just trying new to me ingredients, or maybe there was a dish that I was craving and I would find something that would work with my non-negotiables, what I needed at that time, and just had fun with it. So how can you bring creativity to it and curiosity. And make it fun. So that reframe for me was okay, I'm not, I'm choosing to not go out to eat as much, but I'm going to have fun at home and I'm going to make some damn good food at home. And that was really fun.
Adina: 45:51
Yeah. So it might be a season where that makes more sense for you because that's part of your non-negotiables, but figuring out really, what are those things that your body just is not going to be down with right now, even if you go into that in a really relaxed state and in a place where you're like, I'm going to enjoy this food, like it just, the food might not love you back. So let's take a good hard look at that and try to figure out what are those hinging points for you and what are the things that you really just have to pass on. Um, and then what are all those other things that you can make room for?
Diane: 46:23
yeah, no bad foods, just consequences. And those symptoms are information. That's reframe that too. Um, you know, what's wrong from what's wrong with me to, what is this telling me? So what is it trying to say
Adina: 46:37
those fried oils can give you some information. Okay.
Diane: 46:43
Now let's talk about some, and this is generally speaking again, safe options or feel good for you, options for different summer scenarios. How many "S"es can I say in one sentence? So let's start with outdoor events. So be it barbecue, cookout, camping or glamping. If that's your style,
Adina: 47:06
Yeah. So when it comes to barbecuing, I love the summer for this reason. I think that it's easier to find options at events. Because of barbecuing. Like if people are grilling correctly, they should really just be putting salt and pepper on those burgers on those steaks and throwing them on the grill. Unfortunately, a lot of people Dow's their burgers in sauces, which makes no sense to me. If
Diane: 47:32
you, don't like to go to flavor town, Edina with guy Fieri sausage.
Adina: 47:36
I can go to flavor town and other ways, ground beef just needs to be a good quality meat with some salt and pepper on it and just cook it well on the grill. Nice. Medium rare pink inside. That is perfection for Moi, but
Diane: 47:51
steaks.
Adina: 47:52
yeah, when it, it comes to a barbecue, it can usually be pretty easy to find options. If they're grilling up burgers, if they're grilling up steaks, if you're there, when they're doing the grilling, maybe ask like, can you throw one on for me with just salt? You know, that's an easy question to ask and you can get a great outcome that way. And if they're grilling vegetables, that's a great opportunity. Also just throw it on with an oil that you would prefer as opposed to, if they're using some like shitty canola oil to like coat all the vegetables, oil, salt, pepper, throw those veggies on the grill. Great opportunity.
Diane: 48:28
kebab. Yeah, they're usually pretty simple. I mean, it's put things on a stick and put it over some cones.
Adina: 48:34
If you have
Diane: 48:34
At least that's my grilling preference, charcoal grills
Adina: 48:38
yeah. I mean, they're yummier, but they are more maintenance. It's harder work, but, um, yeah, like I know all the family barbecues I go to, they'll always have a pickle platter. That's a great option for me and my kids.
Diane: 48:51
the pickle
Adina: 48:51
It's actually from the pickle store.
Diane: 48:54
dear pickle store, please sponsor
Adina: 48:56
No, really, really though. It's this pickle store in Teaneck, New Jersey. It's called picklelicious they make great. Great pickles, sauerkraut olives. You'll see them sometimes in the New York, New Jersey area at farmer's markets and harvest festivals alike, but their pickles are delicious. I know everyone locally orders their pickles from there. So it's usually a pretty good option for me at a barbecue. And if people have fruit platters, like don't be afraid to just have a burger and fruit. That's a great option. If everything else is coated in weird sauces and covered in gluten and fried, you know, like this is a way to kind of ensure quote unquote safe options for you and your digestion.
Diane: 49:35
yeah, August is perhaps my favorite tea. I always loved the farmer's market, but August is like peak, favorite produce for me. There's so many things, whether that's the veggies or the beautiful fruits that we have available. So nothing like fresh in season, local fruits. So get into that. Uh, this is actually a little snacky and appetizer moment that I loved when I, when I studied abroad Italy.
Adina: 50:04
Oh, did you?
Diane: 50:06
Oh.
Adina: 50:07
Oh, Helen
Diane: 50:08
But I remember meeting a meeting. Pun intended meeting this appetizer. Like that's a weird combo, but it's so good. So easy to make so easy to impress people when they finally try it and are like, whoa. And that is cantaloupe with prosciutto wrapped around it.
Adina: 50:25
Yes.
Diane: 50:28
it's so good. And you don't have to cook anything. You just wrap it up and bring it to your barbecue.
Adina: 50:33
That's nice. So for the kosher eaters out there, I would do just like a beef bacon or a lamb bacon or something like that.
Diane: 50:43
Yeah. Is there like a lamb prosciutto or
Adina: 50:46
Yes. But like they're, they're not great. And like, they're not too easy to come by. You could find them, but, um, yeah.
Diane: 50:55
If you are camping or glamping, we were just talking about this on a recent root cause. Reset call whoa, root cause reset call because a lot of my students were going and camping for the weekend. So I love all the tips that women shared. And some of my favorites that I like to recommend are cutting veggies ahead of time and packing that in Tupperware. I'm thinking of like the plastic. I don't normally advocate for plastic stuff, but you know, the takeout containers from like Thai or Chinese food. So keeping those, put your cut veggies in that you could even crack a bunch of eggs in there. Bring a cast iron skillet with you and do like one skillet meals. Do your eggs in that, but have things that are prepped ahead. I also like to bring canned fish. I mean, this is for anything in anywhere, but canned fish sausages brats hot dogs and of course, upgraded smores. I have to just like quick talk about upgraded smores. If you've only had. Like the honey grams with waxy milk chocolate
Adina: 51:58
Don't sign me up for milk chocolate.
Diane: 52:00
And no it's waxy. That's not chocolate disgust. So try this, get yourself some like Justin's peanut butter cups, some good dark chocolate, sea salt, caramel chocolate bar, and some delicious marshmallows and make yourself some good smores. It'll change your life. One of my students was like, oh my gosh, this was so good. And I loved that. I could have this during a program that she's doing with me. So that was fun. You could also bring your own fancy coffee, maybe a pour over a French press. That travels pretty well. So those are some camping tips. I know. Someone's probably like, oh my God, this is, I mean, it's but if you're planning on cooking over fire, there are some things that you can do to prep ahead and things you can bring with you.
Adina: 52:40
Yeah, you can throw those veggies into a stash or bag too, if you don't want to bring those plastic temper.
Diane: 52:45
Okay. Yeah, but I just feel like my Lola, where I'm like, oh, we have all these different, we have a cool whip container. There's this? Well, we don't have country crock country crap anymore, but I remember I was like, what's in this margarine container. Oh, adobo. Oh, leftovers. We save it. Yeah. That's some camp. Those are some camping tips. Adina What are some restaurant hippies?
Adina: 53:06
Yeah. So again, we're always thinking about like, quote unquote safe options, right? If you're a person who struggles with digestion and you just want to be on this vacation, this camping trip, be at this restaurant without worrying about where the bathroom is and without feeling so bloated, you have to unbutton your pants. Like if you're a person who's looking to enjoy good food, but really think about that impact it's going to have on your digestion, your whatever the sirens are for you. One thing I'd love to recommend is sushi. That's a great restaurant or takeout option, because if you're, especially, if you're going just like raw fish and rice, they're usually cooking their rice in a rice cooker. And so you're not really worrying about weird oils. Yes. They might season it with some vinegar or sugar or things like that, but I wouldn't really worry about that. Most of my clients do pretty well with sushi and then same vein if you're going for, if you're in like a nice restaurant and you want to get just like a piece of steak with the rice option as the starchy side, because of that, like oftentimes there is, it's a little more predictable how they're cooking the rice. If they do have like a roasted potato, I would usually go for that. But a lot of the times the potato options can get real deep fried real quick.
Diane: 54:21
yeah. Stakeout or the Al Groton. Um, steakhouses also often have steamed veggies too. And still I'm like, I don't even like steakhouses anymore. Cause we could do it better at home. But like if we're going to go out, I'm like God, $8 for steamed Brock. All right. But I mean, usually they're steamed veggies are an option also with sushi too. You could do so Shimi, which is just going to be the straight up fish. And sometimes I've seen that as an option, like a trashy ball, like a bunch of sashimi. And then also they'll do terms like salads or there might be a seaweed salad. So those are some other things to do with sushi instead
Adina: 54:55
sushi also, uh, you know, a lot of us need our sushi to be doused in something, those of you who love soy sauce and important to consider that soy sauce does have gluten in it. And it also is soy and oftentimes pretty shitty quality. So something that I love to do with sushi, I know you could use something like coconut aminos or a gluten-free soy sauce, but I actually love sashimi with a really good olive oil and a flaky sea salt on top. And it is so good.
Diane: 55:27
actually some packets you can, I have some travel packets of both extra-virgin olive oil and coconut aminos. It comes in a blue packet, but you can find them on Amazon and brought that instead of like the whole soy sauce in my bag. Swag.
Adina: 55:41
it got sys last in your bag. Swag.
Diane: 55:43
Yeah. Next up Thai food. This is and Indian food too. Sometimes those both can be, um, easy to navigate, if you're auditing the menu and in a healing phase, because you can go dairy free pretty easily. Gluten-free if you need to. So look for those coconut based sauces, those are some ways to hack those menus and still enjoy takeout, like doing extra veggies. And oftentimes those are steamed too. Or you can ask that they be also next. Tacos, Mexican food, Latin American food. Maybe you can choose a taco that has a corn tortilla. A lot of places will give you the option of flour or corn or, or both. So you can do that. Uh, sometimes my clients like to also order from Chipola, if they're in a pinch, because that's pretty widespread across the us and they actually have some pretty decent ingredients as far as fast as food goes anyway.
Adina: 56:35
Yeah, there aren't too many great kosher options in that light, but you could totally, if there are tacos on the menu, see if they have a corn tortilla and that could be a really good option. The last thing we really want to talk about is just like road tripping. Things that either, if you are road tripping to the event and you want to have these things on hand, or if you are going on a full-on summer road trip, here are our staples to make sure that you have a way to nourish yourself. So Diane mentioned her purse, meat. I do not leave the house without that purse, meat, jerky, beef sticks, keep them in all the bags you own so that every time you run out the front door, that is always an option for you. And on that note, I also love dried fruit. So if I don't know if I'll be able to find fresh fruit and things like that, to make sure I have a really quality carb source, I'll just grab some dried fruit where the only ingredient is fruit.
Diane: 57:24
yeah. If it doesn't need a bunch of extras also for some other carb options, some potato chips, plantain chips that you haven't tried, those they're nice and savory and it's so yummy. So these are some of that pack while they're, non-perishable all of these options. Of course you could do fresh if you have access to a cooler or something like that. So those are some little real quick on the go options. I know that we each have dedicated store shopping guides and specific brands or products that we love in each of our programs. So if you're in the U S or one of our friends in Canada, chances are we have something in there for you. If you want to take the guesswork out of it, we'll leave some details in the show notes of how we can work to.
Adina: 58:07
Yeah. And even if you're not in the us or Canada inside our programs, we work more specifically with you and help you understand how to read labels, how to find options near you that are going to serve these needs.
Diane: 58:20
Yeah, it's totally.
Adina: 58:22
Yeah. Um, another thing is like room service, or if you are ordering breakfast somewhere, eggs are pretty safe. Bet everywhere. Obviously. You may not get the most perfect pasture-raised hormone, antibiotic, free egg, but eggs are still going to be, cost-benefit a really good option when you are out. And because a lot of times restaurants and people that prep your food on a larger scale might use crappy oils. You can always ask them to cook in butter for you if they have that available, because we like butter.
Diane: 58:57
or poach it or based it that's another option too, where you're cooking that egg and water.
Adina: 59:01
Yeah. Soft boil that thing.
Diane: 59:03
Yeah. Jamie ag
Adina: 59:05
and again, fruit like eggs and fruit, like what a great breakfast, you know, so easy to get your hands on.
Diane: 59:11
Yeah, I like a boneless Berg moment. I think we did that when we were in Detroit and it was so yummy and that room service was code. Get a robot on and just have someone else make your food. That's fine.
Adina: 59:22
That's nice. Yeah. So should we talk about some tips for like, before you go. To a restaurant traveling. What are some things that you can do to kind of prep better?
Diane: 59:34
Yes, I love this. And especially if you have, if you're going along with a group, you kind of know where you might be eating, check out the menu ahead of time. So many restaurants have that information available, whether it's on their website, their Facebook, social media, check it out. Yeah. Or even I recommend this to my clients to browse and search for like the dietary need that they might have in Google maps and Yelp. Do people really still use that? I really just use honestly Instagram and like Google search.
Adina: 1:00:03
Yeah, same. And I think that that is such a good tip. Like if you're going out with friends and you're kind of back and forth about what restaurant you should go to check the menu in advance before you even pick the restaurant and know for yourself like, oh, there are going to be a lot of gluten-free options on this menu. It'll be really easy for me to navigate this and not feel excluded and still feel like I can share dishes with friends and know that I am supporting my best health in something like a healing phase.
Diane: 1:00:30
yeah. Similarly to when I travel, I like to figure out, is there a grocery store nearby too? We'll be staying, whether that's a whole foods or even something quick, I can usually count on finding some kind of snack. I like at a target or gosh, even gas state, some gas stations are upping their game as far as like on the go protein. So there all kinds of options out there.
Adina: 1:00:51
Yeah. There's some, yeah. I love finding local grocery stores, but there is something nice about just being in a whole foods and like knowing exactly where to find everything
Diane: 1:01:00
Yeah. The layouts are pretty similar. Yeah.
Adina: 1:01:02
I took this, um, architecture history class in college, and we were talking about certain architectural structures that make things similar for comfort. So like how most airports have very similar structures so that when you're there, you kind of. Like it's decently easy to navigate, you know?
Diane: 1:01:24
right. And you're less anxious. Is that kind of like how people who experience anxiety will watch the same shows over and over again? Cause you know what to expect 30 rock. We started that again. Yeah.
Adina: 1:01:36
Yeah. So things like that. Like if you know where to kind of find the things you need, it can be really easy, but yeah, same kind of thing. Like when you're picking a restaurant, sometimes I'll pick an Airbnb because it's closer to a supermarket where I know it will be easy for me to get the things that I need.
Diane: 1:01:51
Yeah, I love just browsing local health food stores too though. But there's some comfort about a, a store where I know what to expect. And I don't know if we mentioned this on the show before, but trader Joe's that, those aisles on an angle, what is that? Neil's like, I don't like to go there for that reason. Oh, our aisles are at an angle. Like what, why did we have to do that?
Adina: 1:02:13
Yup. Um, yeah, there's some good, some good products that TJ is, but definitely not a staple of mine. Um, but yeah, that, that can be really, really helpful and make things just simple for you while you're travel.
Diane: 1:02:25
Yeah, well, let's get into, I know this is something that comes up a lot on group calls or with clients, and that is what to say to people, friends, family, whatever, when you are either during, in the midst of your healing protocol, or maybe you were. Going against the grain and pun intended and not eating the same things that everyone else is eating. And so maybe you're feeling some peer pressure to go along and eat something that, you know, won't make you feel good. Or you're just wondering, like how to navigate these conversations. So let's talk about some clap backs for the dumb shit people ask you or what to say without shaking. And you're throwing your sandals after you like assert a boundary with someone or try to communicate. Yeah.
Adina: 1:03:12
Yes. Get so worked up about this one. I remember so clearly I think it's in the beginning of our friend, Liz Wolf's book eat the yolks. That was like one of my first introductions to more nutrient dense style of eating. And I think she has a little section in her intro talking about how, like, once she started eating real food, everyone had something to say about it. And like nobody had anything to say when her diet was diet Coke and cigarettes.
Diane: 1:03:40
Yes. I remember that.
Adina: 1:03:42
Yeah, but great point. Like, well, the second we take our health into our own hands. I think people around us tend to feel kind of threatened. Like she's making this decision. I didn't make this decision. Um, and a lot of times there is a lot going on for them. And again, it is a them issue. This is not a you issue.
Diane: 1:04:02
Yeah, that's one of my favorite things that my friend topsy would always say. I said them issue for all kinds of scenarios, but they got a problem. It's a dumb issue, especially with.
Adina: 1:04:12
it feels uncomfortable to you, but that is your boundary. And you set that boundary stick to that boundary. You know, you don't, you don't owe them anything. You don't owe them an explanation. Um, sometimes we end up just putting our foot in our mouth when we do try to give an explanation, but you can just very simply say like, this is a decision I'm making for myself. I feel good when I eat like this.
Diane: 1:04:33
Yeah, I love that one. I feel good when I eat like this, uh, I'm not a fan of lying to keep the peace like, oh, I can't have that. Or I don't know, just a lying because that's giving people false Intel about you and your needs. Be honest. You don't have to over-explain and you can still be nice and be assertive. I think that sometimes people think those are mutually exclusive things, thank you so much for offering. I would love to have this option or,, just declining, politely. I think it goes a long way. Again, if it's a potluck situation, how can you prepare ahead of that event? So it brings something that, you know, you'll feel good eating, especially if you imagine you might encounter options, that don't feel good for you. So you're still participating. You can still have fun. And I think we talked about this on our alcohol, blame it on the alcohol episode, you can still celebrate and enjoy that time with friends, family, whatever that is, and make adjustments that suit you and you are specific. Especially if you're in a healing phase.
Adina: 1:05:35
Yeah, absolutely. And I know for some people it comes up where you just feel embarrassed to ask, like, does this have gluten in it? Or, you know, if you're at a restaurant, does this have whatever it is that you're avoiding? Don't be like, this is your health. And if you are in a situation like that, just ask it plainly don't use a judgemental tone or anything like that. Just does this have gluten in it? My hands get really itchy when I eat gluten. Does this have gluten in it?
Diane: 1:06:05
Yes.
Adina: 1:06:06
eat gluten, you know?
Diane: 1:06:08
Yes. I love that. And I think too, you might be excited about what you're learning and how you're feeling, but be careful not to evangelize for lack of better words. It's like, I'm not eating this and I feel so good. And you should, that never ends up well, just, you know, mind your health, mind your business be polite. Ask things with a smile. Keep it short.
Adina: 1:06:32
Yeah. So. Basically, just keep it simple. Assert your boundaries. Try not to put judgment in your tone, make sure you are still being very appreciative to a host and things like that. And letting them know the foods that you really did enjoy. If there was an option there that was available for you, X was delicious. I loved the way, you know, like you don't
Diane: 1:06:53
Yeah. Say please. And thank you. Mind you. Ma'am.
Adina: 1:06:56
Yeah, it doesn't have to become a whole thing because like, you didn't want to eat the main dish that they made. Um, so I know it can be really challenging if this is your first time navigating dietary needs like that, but you're doing great. We want you to feel good. Just assert the boundaries. You need to assert ask the questions you need to ask and just be kind. What happens if things don't go according to plan.
Diane: 1:07:22
oh no. If things don't go according to plan, you don't have access to the ideal food situation that you like that's life. That happens. Right. But what we're not going to do, especially I'm speaking, especially to women who are there in my programs, clients, you're doing a protocol on your own. If you deviate from that plan, you do not need to throw everything out and start over. Right. It's not that you're going to do a plan, a program, whatever, and never make mistakes. You need to know how to adjust and how to just continue on, move on. If things don't go your way. So, something I like to talk about with clients is think of good, better, best, right. Okay. There's the ideal option and the perfect scenario. This chicken Greg was just running yesterday. Greg would be a routine.
Adina: 1:08:12
Yeah.
Diane: 1:08:12
Georgina was running around yesterday and then we processed her and she's all fresh farm to table. Oh, that's great. Okay. Perfect chicken. But maybe you can have that. So you choose like the next best option, right. So think of good, better, best. And what is the best thing that you can choose with the resources and options that you have available and how can you also just be present? And what else can you focus on? If not the quality, how can you mindfully sit down and eat and be present thoroughly true. Your food, things like that.
Adina: 1:08:44
Yeah and insight. Okay. So there's a couple of things I want to say here. First of all is like, same. Like with that egg example we gave, if you're ordering room service and you're in your robe with your partner, enjoying an amazing morning in a room where someone else is going to make the sheets and all that nice stuff. And the only eggs they have are just conventional, old eggs. And they're going to cook them in some conventional butter for you, but it's going to be delicious and you're going to enjoy that experience. That's still a better option than say the. Wheat pancakes on the menu with canola oil and a whole bunch of other things that might hurt your TomTom. So thinking in that good, better, best framework, and making sure that we're really showing up and enjoying, and again, like if you want to get the pancakes and the consequences are worth it for you, then that's a great option to, you know, really approaching that situation in a way that it's going to best serve you. If that's not just physically, emotionally as well. And really knowing, like we talked about earlier, what are those non-negotiables for you? Like, for me, if I got those wheat pancakes, I might have a really bad rest of my vacation,
Diane: 1:09:54
Yeah, itchy, itchy.
Adina: 1:09:56
yeah, if I opted for the eggs, I would be really happy and it would be delicious and it would be so nice that someone else was cooking me, my breakfast and my kids weren't tugging on my shorts, you know? So that's kind of a good way to just approach this. And then the other thing I wanted to say too, Inside of our programs. I know we both do give some supplement, uh, first aid options for if you do, if you are traveling and you want some extra support or you do encounter a situation that doesn't make you feel so great. So
Diane: 1:10:28
Yes.
Adina: 1:10:29
we talk through with our clients as well.
Diane: 1:10:32
Yeah, it's totally some extra TLC.
Adina: 1:10:36
And the last thing I wanted to say on this is that I think the reason that our philosophies around this were born was crawling out of some deep diet culture, bullshit, like. None of that on the wagon, off the wagon around here that is so destructive and makes this so not sustainable.
Diane: 1:10:59
Right. Like where are you think you can't make mistakes and, oh, no, I have to start my mostly 30 all over again because I had one thing that was on the no list.
Adina: 1:11:09
Yeah. Bye-bye to know, and yes, lists, I know they may comfort you, but we need to really understand how these foods, how these foods serve us. What about sometimes foods? Like what about the foods that maybe that I don't feel my best eating them, but like emotionally they feel something for me. Like I always went to this beach and ate these French fries growing up and it just makes me feel, it feels like home when I'm
Diane: 1:11:39
Tastes like a childhood summer.
Adina: 1:11:40
yeah. So like what about that element of nourishment know?
Diane: 1:11:45
yeah, that's something to think about too. So another thing on that note that I like to think of is what can I add to my routine afterwards? So if you're someone who has spent a lot of time in the diet world and restriction, you might be thinking, or the past, you might be thinking, all right, what can I avoid? What can I avoid? Right, but what can you add to your team? Let's say things don't go to plan. So afterwards, how can you love on yourself? What nourishing things can you add the next day, that night after that barbecue to make yourself feel good and think beyond food too. So I'm going to take a nap. Nice Epsom salt bath. I'm going to go for it. Walk later, I'm going to go, go to bed earlier. There are other things that you can do that you can add to your life that are going to nourish you beyond that physiological level.
Adina: 1:12:35
Yeah. I want to take a moment to really zero in on this framework before we close out the episode, because let's think about that for a second. If you spent your whole life being like, oh, diet starts on Monday, or I ate way too much at this barbecue or, oh, I shouldn't have had the bun and now I feel like trash the next day. There is no. Okay. So I'm just going to eat salads for three meals, or I'm going to do my hit cardio, or I'm going to punish
Diane: 1:13:03
You had to work things off. Oh, I hate it.
Adina: 1:13:06
I'm going to punish myself by restricting XYZ. Diane is really proposing something monumental here. It's like the decision I made last. Serve me in that moment, but I am not feeling my best right now. What can I add in to love on my body and let her know that we are safe, even though I made a decision that did not feel so good when I sat on the toilet today.
Diane: 1:13:29
Yeah, what can you give to yourself? And so many of the women I work with, they give so much of themselves to their work, to their family, to their friends. So you're deserving of that same care that you give to other people. I imagine you would not speak to your friends the way that you might speak to yourself or your title.
Adina: 1:13:48
talk to your kid.
Diane: 1:13:49
Yeah. Or about yourself, around your kids and others think about the way that you're speaking to yourself and how can you say all right. I enjoyed whatever that was yesterday earlier today. And how can I move on and give something to myself?
Adina: 1:14:05
Yes, absolutely. All right. We got it. In deep this episode, a lot of fun
Diane: 1:14:11
So deep.
Adina: 1:14:13
that we haven't really gotten into yet on the show, but I hope you guys enjoyed it. I know there were a ton of practical tips in this episode as well. So maybe this is one that you need to go back and listen again, to really. Jot down. We do also have transcripts as well. So you can scrub through those. If there are some tips you wanted to take note of, but we hope you enjoy enjoy those summer. Get-togethers those getaways.
Diane: 1:14:37
Yeah. In senior, like tasty apps or whatever you're doing at you cook out. We want to see.
Adina: 1:14:42
yeah. So we love you. Stay sassy, stay hydrated, stay cool out there.
Diane: 1:14:49
yeah, demean muggy. We'll see you next week. We love you. Bye.
