April 9, 2024 • 25 mins
It’s the off-season, so we’re taking you Beyond the Bachelor! Susie Evans is sitting down with Carissa Stanton (sister of Amanda Stanton from Ben’s season) and hearing all the secrets!
Find out if she’d ever go on a dating show like her sister and she reveals every detail from her surprise engagement!
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
This is all most famous Beyond the Bachelor with Susie Evans.
Speaker 2 (00:06):
Hi, everyone, it's Susie Evans. I'm going to be hosting
a new segment called Beyond the Bachelor.
Speaker 1 (00:12):
I'll be interviewing.
Speaker 2 (00:12):
People who are associated with Bachelor Nation in some way
during the off season. And for our first episode, we
are going to chat with Carrissa Stanton. You may know
her as a man of Stanton's sister from Ben Higgins season,
but outside of that, you might know her from her
incredible recipes on Instagram and her new cookbook called Seriously
So Good, coming out April sixteenth. Okay, everybody, I want
(00:36):
to welcome Carissa Stanton. She is here today. She's going
to talk a little bit about her new book called
Seriously So Good. It's a cookbook. It goes on sale
April sixteenth. She's going to be going on tour. But
first things first, I feel like I need to congratulate
you because you were recently engaged.
Speaker 1 (00:54):
Is that right? Yes? Like it was I think like
a week and a half ago, So very engaged.
Speaker 2 (01:01):
Okay, very newly engaged.
Speaker 1 (01:03):
Was it?
Speaker 2 (01:03):
Were you surprised or did you like totally feel it coming?
Speaker 1 (01:06):
So I was surprised with what he did, but I
definitely knew it was coming, Like we had kind of
discussed the timeline. I picked out my ring and like
it wasn't like a huge secret. But I was very
surprised with what he did when he proposed love that.
Speaker 2 (01:25):
Honestly, that's like the most rational and wonderful answer. Like
anyone that's truly surprised by an engagement, I'm a little
concern typically, So exactly, I had the discussions up front. Okay,
and your fance's name is Corey, yes, hell else, how
you guys met.
Speaker 1 (01:43):
So we actually went to college together. We went to
San Diego State, but we weren't really friends at all.
We had mutual friends, and we followed each other on Instagram.
So I have a personal Instagram now I have my
food one with this was like back in the day
before I started my account, I just had my personal
Instagram page. So we'd been following each other and he
(02:05):
was living in Brooklyn at the time, and I did
a salad collab with this place called Alfalfa in Santa Monica.
So he did like a little collab and they had
a picture of me in Alfalfa and he was visiting
his friend in Santa Monica and saw me in Alfalfa
and saw my salad and was like, Oh, my gosh,
(02:27):
I know this girl. We went to college together. So
he sent me a message and I just so happened
to be visiting Brooklyn for my friend's birthday party like
the next weekend, and he was living there, so I
was like, Oh, we have to get together and get drinks.
We haven't seen each other in a while, so it
was very casual the first time we met, and then
(02:47):
he was thinking about moving to LA, so we kind
of coordinated a weekend where he'd come and visit, and
then things just kind of blossomed from there, which was
so nice because I was dating in LA for a
while before or we rekindled, and it's like, it's just
so nice meeting someone when you kind of we already
have mutual friends. People can vouch for him and be like, Okay,
(03:07):
this guy's like a crazy weirdo. You know what I mean, Yes,
I do.
Speaker 2 (03:12):
I think that's one of the scariest things about dating
as an adult is that I feel like everybody I knew,
whether it was college or high school, it's just had
you knew their background, you knew the people that they knew,
you knew their family life or whatever. And now you
just meet people off the street and it's like they
could be anybody. So I totally get that there's probably
like a sense of familiarity with that that just feels
(03:36):
so much more safe and comfortable to get to know somebody.
But that's amazing. And so now you're both in La.
I'm guessing yes, we live together in LA.
Speaker 1 (03:47):
We're on the West Side. It's amazing nice. I love that.
Speaker 2 (03:51):
Okay, And I know you've been living the auntie life
for years now. Think there will be kids of your
own in the future?
Speaker 1 (03:59):
Definitely? Yeah. I I'm ready whenever. I'm going to my
book tour in like a week, and so in my head,
I've just been like, okay, song as I can get
through my book tour. Once that's over, I'm like, I
am ready to go, so hopefully sooner rather than later,
maybe by like the end of the year. They were lucky.
But also it's scary to me. I'm like, oh, yeah,
(04:21):
I want kids, And then I actually think about it
and I'm like, am I ready to like for my
life to be completely changed? Yet? But yeah, I think
so I think soon.
Speaker 2 (04:30):
Oh my god, I'm so exciting and it makes it
look so easy. Yeah, she does.
Speaker 1 (04:36):
So I'm like, oh, yeah, I can have three kids.
I just TRSs three kids. Yeah.
Speaker 2 (04:39):
I love that we're excited now and knowing that you're
so ready, like that's even more exciting.
Speaker 1 (04:45):
Yeah.
Speaker 2 (04:47):
Okay, so before Corey, of course, would you have ever
gone on a dating show yourself?
Speaker 1 (04:52):
Okay? Everyone always asks me that, I here's my thing,
So not that I against it or like a post
I just am like, I wouldn't want to go on
a dating show because I wouldn't want to date the
type of guy that wants to go on a dating show,
you know what I mean. I'm like, we would literally never.
(05:14):
He's like so normal, doesn't want the attention, and I'm like,
that is something that I like and a guy. I
think that. I feel like most of the people, the
men that like would want to go on a reality
show or like a little more out there. They might have, like,
you know, off terior motives like trying to like meet
a bunch of different girls, and I'm just like, that's
not really, that'sn't really my thing.
Speaker 2 (05:35):
Yes, I feel you, And it's so funny you say
that because a lot of the girls I think from
the franchise that go on this is such a double
standard and it's probably not even great that I'm saying
it out loud, but we always say we're like, I
don't know why, but we all love each other as women,
and we're like, no, it makes sense that you go
on a dating show, but the guys that go on
dating shows, we low key judge them.
Speaker 1 (05:56):
I fully agree, I'm with the double stand.
Speaker 2 (05:59):
And that's so horrible. I'm actually dating a guy that's
from the franchise, so like love him and he's not
he's a gem. But it's so funny to me because
I just think we're like, there's such a double standard,
but it's it's just that's just how we feel.
Speaker 1 (06:13):
I do feel like there are some gems in there, though,
like people that are like, oh, I actually want to
go on and like meet a nice girl, and you
know all of that, Like that definitely exists. I just
think as a whole, like, for the most part, I'm like,
some people are like in it for the fame, and
I'm like, I don't know if I'm really into that.
Speaker 2 (06:30):
No, I totally get that, so okay, My next question
is going to be do you think that dating shows
can actually work?
Speaker 1 (06:37):
One? I am like a full I just watch Love
is Blind on Netflix, which loved. I totally think it
can work. I think for the most part, it's maybe
not the.
Speaker 2 (06:50):
Best way to meet somebody, but I.
Speaker 1 (06:53):
Am not I'm not against it at all. I think
that it's totally. Yeah, you can totally meet someone on
a dating show.
Speaker 2 (07:02):
I agree. I think it's I personally think it's like
a hard, tough journey to make it successful, but I
think that it's very possible. So I'm with you on
that one.
Speaker 1 (07:13):
Yeah, definitely a lot more work to make it work.
So true.
Speaker 2 (07:17):
So Bacheloration obviously knows you and loves you from your
sister Amanda going on the show. But you've really paved
the way for yourself on your food Instagram account. And
I know a little bit about how you got started that.
It was you were having girls nights and you were
just cheffing up these amazing appetizers and meals and foods,
(07:38):
and all the girls were asking for recipes and you
were having to type it out and send it to
all the girls. So you started this Instagram page. Can
you tell us like, how did you how did you
find out or figure out that you could actually make
a career from it, and how did you start to
get traction on that page outside of just your girlfriends.
Speaker 1 (07:58):
Yeah, so I started my in twenty seventeen, which I
feel like was just a whole Instagram has evolved so
much since then. I was just posting like static photos
and now it's like reels, you can grow so easily.
So I think the way that I grew was literally
people just tagging me on their stories. They would remake
my recipes and just be like, this is a procurady recipe.
(08:19):
Then people would find me. It was like the old
fashion way. I'm like, I am old school felt it
from the ground up. That is so wild.
Speaker 2 (08:29):
And when did you find most of your growth was
kind of in those early stages or did you find
that when Reels started you started to get way more
attraction And is that kind of what has allowed you
to create the cookbook? Like when did that massive traction
really start to come into your world?
Speaker 1 (08:48):
So it was definitely a gradual build In the beginning.
It was very slow. I started out and I really
wasn't thinking it would ever be a career. I more so,
like Amanda was getting like col PR pack and I'm like, ooh,
I would like a PR package, or I would like
a cool brand to like send me some maybe some
free food or something like that. So the first I
(09:08):
would say, like year and a half, I was just
you know, posting for fun. I would get like a
couple brand deals here and there, like people would pay
me like fifty bucks or whatever for a post, and
I was like all excited. But I would definitely say
when video started to become a thing, so like, even
within the past like two years, being able to post
(09:31):
reels and though you know so many more people can
have their eyes on your content, that helped me grow
a ton. So taking advantage of that has been amazing.
I've grown way more in the past few years than
I did the first like five years they started.
Speaker 2 (10:00):
How did you pivot from going pictures only into video
because I feel like I've heard you say that you
kind of tried to cater to what people wanted and
you wanted to post like really aesthetic things and then
you're like, wait, people are really just here for the recipes.
And what I really like about your recipes is that
they're seemingly like quite simple. You know, it's overly complicated,
(10:26):
but at the same time, if you go to your page,
it is very aesthetic. So how did you like find
the balance of doing like having the aesthetic page but
also really just staying authentic to what was true to
you and your like cooking style.
Speaker 1 (10:40):
It's a great question. So I think just it's really
like practice makes perfect. Nobody really knows what they're doing.
I don't think anyone has ever been like trained on
how to I mean maybe nowadays, who knows like how
to grow a business? On Instagram? I feel like most
of us are kind of just posting things, seeing what work,
(11:00):
and then leaning more in that direction. So I'm always
paying attention to the videos that are performing well, the
types of recipes people want to see, constantly interacting with
my community, seeing what they're liking, seeing what they're not liking,
and adapting and going from there. So really taking your
audience in your community and putting them first. And then
(11:23):
you know, the more you do it, the better you
get at it. If you look at some of my
first reels, they're so bad, like so terrible. No one again,
no one is training you, no one is showing you
how to do any of this, and it's fine. We're
all in the same boat. If you talk to anyone,
they've all been like, oh yeah, when I first started out,
I didn't know how to do this. You just have
to keep going practice, see what people are liking, see
(11:46):
what's'reforming well, see what looks good, and eventually you're you know,
you'll be a pro. No one will even know that
you had no idea what you were doing at.
Speaker 2 (11:54):
One point exactly. And I think another thing that I
feel like so many people strugg what is feeling that
social media and content creation is so oversaturated. But I
think it's just so cool because you literally started. It
was after the time that your sister's on the show,
so it wasn't like you gained a following from that.
You really just started and put in hard work and
(12:16):
people just loved you for being you and what it
was that you brought to the table. And I think
that's such a testament because it is oversaturated, like social
media and content creation, there's so many people doing it,
but it's really cool to see how you've just exploded
and like built so much based around cooking and your
(12:36):
background is kind of like health and nutrition based is
that right? Is that kind of what has inspired some
of a lot of your recipes.
Speaker 1 (12:44):
Yeah. So, well, first, I will say in twenty seventeen,
when I started my account, everyone was like, it's oversaturated.
There's way too many food bloggers out there. So if
anyone is like wanting to get started and people are
saying it's too oversaturated, I would just do it because
I feel like people are always saying that. If I
would have listened that into that seventeen and not done it,
I would have been very disappointed. But to your question,
(13:06):
I studied kinesiology at San Diego State with an emphasis
in fitness, health and nutrition. So at first I was
doing absolutely nothing with that. I was doing real estate,
and I was like, you know, I'm gonna leave my
passions behind. I've always been very into fitness and nutrition,
so that is like more like my passion is what
(13:27):
I studied in college, but I pivoted after because I
just really wanted to study nine to five job and
I wasn't finding that within what I was passionate about.
But yeah, then I started my account on the side
kind of just again as like a passion project, a
little bit of a hobby and I've always been I've
always loved food and cooking, so that was the hobby
(13:48):
side of it, and then I was always really interested.
I would see a recipe maybe that wasn't as healthy,
and I'd be like, Oh, I want to make that.
That sounds really good, but I know that it's probably
going to make me feel not so good later, and
I want to be able to eat this on a
regular basis. And I would start playing around with swapping
the ingredients and seeing how I could kind of like
(14:11):
adapt certain meals that I wanted to eat and make
them a little bit healthier, more nutritious for you, and
you know, so you can eat them more often. I
love that.
Speaker 2 (14:23):
Actually, I have your book coming, but I need to
really learn from it because my brother's biggest complaint from
me is that I will always try to make like
a really good recipe healthier or more nutritious, and he
does not like to eat my cooking because I will.
I will sacrifice the enjoyment or like the taste, and
I'm like, oh my god, it's so good, but in
(14:44):
reality it's probably not. So I really will need to
quite literally take a page out of your book when
it arrives because I do value that as well, where
it's like you want it to be nutritious and you
want to be able to enjoy it frequently, but you
don't want to have to sacrifice like your entire health
to able to enjoy the eating.
Speaker 1 (15:02):
Yeah, I would say the recipes in the book kind
of go back and forth between and being you know,
healthy and nutritious, and then some are honestly very indulgent.
There's like an amazing chocolate cake recipe. There's a you know,
some recipes with like a ton of butter, the like
whatever it is, and it's it's you can have it
all and still have a really healthy lifestyle, which is
(15:25):
something that I always like to promote. Like on the weekends,
I am eating genuinely like whatever I want, I don't
really care what it is. But usually Monday through Friday,
I'm eating a lot healthier. I'm still enjoying my food.
But I kind of have just this very balanced approach
to life and it genuinely works. And that's what I
(15:46):
learned in school too, when I was in my nutrition classes,
Like people are like you can have butter and mayonnaise
and all these things, they're not necessarily bad for you,
they're they're fine in moderation. And that's just the key
to life, to anything, is you know, you've got to
just do it in moderation. And if you're you know,
enjoying yourself on the weekends, like this past weekend, I
(16:08):
made the carnatis from the cookbook for a bunch of
friends and we all we had like a big taco bar.
And then the next day for dinner, I was like, Okay,
I'm craving genuinely a salad, Like that sounds really good
to me. I want something a little bit lighter. So
when you're really like listening to your body and tuning
in to what it's telling you, it makes those healthy
decisions just so much easier.
Speaker 2 (16:28):
That's so awesome. And I think you're so spot on
with that as to it really being like moderation and
balance is the key to life, Like no matter what
it is, whether it's eating, fitness, drinking and like indulging
whatever it is, like balance should be the goal. So
I'm excited to check out the book and it comes
(16:49):
out April sixteenth, Yes, and you'll be going on a
book tour.
Speaker 1 (16:54):
Yes, I'm very excited. And does that look.
Speaker 2 (16:56):
Like I mean I where will you be going? What
should people expect if they're going to come out and support.
Speaker 1 (17:04):
Yeah, so I'm going to I'm going to listen them
out New York, Boston, Chicago, Dallas, Austin, Seattle, Denver, San Francisco, La,
Orange County, San Diego.
Speaker 2 (17:16):
Oh that is a lot of those are like the
perfect stops, so many places.
Speaker 1 (17:22):
That's so exciting. Yeah, very very excited. It's gonna be
really fun. I just want it to be a really
great opportunity for my community to kind of get together.
I want everyone to meet each other and connect and
just have, you know, a really good time and hopefully
everyone is loving the book. I'll be signing them, taking pictures,
meeting everyone. So that's gonna be really really exciting and tiring.
Speaker 2 (17:48):
I can't imagine. Is it back to back or will
you be spacing it out over a few weekends.
Speaker 1 (17:52):
So it's back to back like the first the East
coast all the way through Texas is like literally I
wake up every morning and get on a flight somewhere
and go to the next city. But then I have
a couple of days in between, and then I'll do Seattle, Denver,
San Francisco, and then the California stops, so it's broken
up very nicely to where I feel like I'm gonna
(18:13):
not be like so.
Speaker 2 (18:15):
Exhausted, but we'll see. Wow, that's so exciting. And how
long have you been working on the cookbook?
Speaker 1 (18:23):
So I started working on it in twenty twenty one,
so a very long time ago. That's when I very
first started like thinking about it, trying to have like
what I wanted to be in the book, the types
of recipes, the feel of it. So that's when I
really started like thinking about it working on it, and
(18:44):
then I come up with a proposal, and then that's
when I found my literary agent, and we worked on
the proposal, and you know, the outline of the whole book,
and then you go out to the publishers and there's
like an auction for it. It's just this whole crazy process.
This even before you start actually writing the book and
working on it, and then it takes like a year
(19:06):
to write it and do all the recipes, and then
I shot all the photos for it like a year
ago actually, So then once all the recipes are done,
you have to have someone to test them all and
edit them, and then you go in and do a
full photo shoot of all the recipes, which is so
much fun, and then it takes a year to like
edit it and put it all together, and then now
(19:27):
here we are.
Speaker 2 (19:38):
I feel like I have to know how do you
shoot all of the recipes?
Speaker 1 (19:42):
Like do you go in?
Speaker 2 (19:43):
Is it multiple days that you go in and you
cook all these meals and have them perfectly presented? Like
I need to know, Okay, I'll tell you everything.
Speaker 1 (19:50):
It's actually such a fun, cool process that I didn't
know about before I had written a book, so I
didn't cook anything, which was very nice. You hire a
food stylist, so someone comes in that's a professional at
cooking the food and making them look beautiful. So there's
a food stylist. Then you have a prop stylist, so
(20:12):
that is someone that comes in with When you look
through the book, you'll see like really cute like little
forks and the bowl that it comes in in the
linens and the background we actually shot. Besides, there's some
photos in my home, but the actual just food photos
were shot in like an airbnb, like in the living room,
(20:33):
so it was like a makeshift little studio that we had,
so they're all just like on a surface that the
prop stylist brings in all the different colors. It is
so insane. It's really really cool though, Like it's such
a fun job. So yeah, comes in with all the
little props, and then there's the photographer that shoots it all.
So I pretty much was like the creative director of
(20:56):
it all. I just got to stand around and be
like that looks good, that doesn't look good, which was
so much fun because I'm so used to like being
the one in the kitchen like doing everything, So that
was like a really fun process. And the whole thing
took like two weeks to shoot because there's one hundred recipes.
Speaker 2 (21:12):
Okay, so oh my, so multiple recipes a day. So
do Steff basically cook a meal, present it, and then
everybody else styles it and then gets back in the
kitchen starts cooking the next meal.
Speaker 1 (21:24):
Yeah. That is so wild that.
Speaker 2 (21:27):
When I was thinking about this interview, I was like,
oh my god, that's like my biggest question. I know,
it sounds so silly, a bizarre process to have to
think about how you present each of those meals. I
was thinking it had to have taken months to get done,
but I guess you guys just had like a powerhouse
of people making it happen.
Speaker 1 (21:44):
Yes, they just crank it out. And the food stylist
and she had an assistant as well. They like I
would say, like at least five days before the shoot
were like prepping everything, having everything ready to go. So
once it was time to cook it all, they liked
it had everything ready. I got in the kitchen. But yeah,
it was a really really cool, exciting process, and it
(22:07):
was so fun to be the one person that was
just like directing it all for once. Like I was like,
oh this is I can just sit back and watch
everything come to life. It was. It was so much fun.
That's so cool.
Speaker 2 (22:18):
And I know, obviously this is so new and it's
hard to probably even think about what's next. But I'm curious,
like where do you see your career going after the
tour and after the book has been out for a
little bit, Like what is on the horizon?
Speaker 1 (22:34):
Yeah, so I want to write another book, Like it's
so funny. It's like it's like when you have a baby,
people are like, oh my gosh, you just forget about
like going in labor and the pregnancy. You just want
to have another one. That's how I feel right now,
I'm like, I want to do it again, even though
I'm like not done with it. I just loved the
whole process. So I'm hoping that, you know, it's success
(22:56):
and then I'm able to write another book and keep
writing cookbooks career because it's just such a blast working
on coming out with a product that I'm really excited about,
So that is in the works right now, and then
get married and have a kid sometime between. All of that.
Speaker 2 (23:16):
Really such an exciting time in your life, such an
exciting season it is.
Speaker 1 (23:21):
Yeah, it's really fun. It's like a whirlwind, so much happening.
But I am so grateful. Awesome.
Speaker 2 (23:30):
Okay, well I know obviously beyond the Bachelor, we wanted
to ask a couple of questions before we wrap up.
We wanted to ask how Amanda was doing and how
often you get to see her and her little babies
and what that looks like for you.
Speaker 1 (23:46):
Yeah, it was with her yesterday. Actually, we had like
a little family get together. It's her birthday on April ninth,
so we were celebrating a little bit. And she's doing great.
She's such an amazing mom. I can believe that she
has three kids, Like it just blows my mind. I
really can't believe it. But Rosie is so freaking sweet.
(24:10):
Her newest baby, she's like almost three months now, maybe yeah,
like two and a half months old. She's so precious.
She's just like the happiest, sweetest thing. And Amanda just
thrives being a mom. She's doing so well. And she's
also trying to plan my wedding.
Speaker 2 (24:30):
Oh my god.
Speaker 1 (24:31):
I love that. She's all excited about it. But we
want to do something small. But I'm like, you can
help me plan it, but it's not going to be
anything crazy. So she's very excited about that. With all
the wedding festivities over on my end as well.
Speaker 2 (24:45):
So exciting. Well, thank you so much for letting us
indulge not only on your cookbook, your engagement, our little
bachelor curiosities. But I want to congratulate you and if
you want to let people know where they can find
you on social in where they can order your book
on April sixteenth.
Speaker 1 (25:03):
Yeah, so my Instagram handle is brock your Body b
r occ our body, and then my website is Brockyobody
dot com. If you go to Brockyourbody dot com slash cookbook,
you can find all the places that you can order
my cookbook. It's also at on Amazon, Target, Barnes and Noble,
your local bookstore most likely, so all of those places
(25:25):
and yeah, amazing.
Speaker 2 (25:27):
Thank you so much for joining us beyond the Bachelor,
and thank you guys for listening.
This is all most famous Beyond the Bachelor with Susie Evans.
Speaker 2 (00:06):
Hi, everyone, it's Susie Evans. I'm going to be hosting
a new segment called Beyond the Bachelor.
Speaker 1 (00:12):
I'll be interviewing.
Speaker 2 (00:12):
People who are associated with Bachelor Nation in some way
during the off season. And for our first episode, we
are going to chat with Carrissa Stanton. You may know
her as a man of Stanton's sister from Ben Higgins season,
but outside of that, you might know her from her
incredible recipes on Instagram and her new cookbook called Seriously
So Good, coming out April sixteenth. Okay, everybody, I want
(00:36):
to welcome Carissa Stanton. She is here today. She's going
to talk a little bit about her new book called
Seriously So Good. It's a cookbook. It goes on sale
April sixteenth. She's going to be going on tour. But
first things first, I feel like I need to congratulate
you because you were recently engaged.
Speaker 1 (00:54):
Is that right? Yes? Like it was I think like
a week and a half ago, So very engaged.
Speaker 2 (01:01):
Okay, very newly engaged.
Speaker 1 (01:03):
Was it?
Speaker 2 (01:03):
Were you surprised or did you like totally feel it coming?
Speaker 1 (01:06):
So I was surprised with what he did, but I
definitely knew it was coming, Like we had kind of
discussed the timeline. I picked out my ring and like
it wasn't like a huge secret. But I was very
surprised with what he did when he proposed love that.
Speaker 2 (01:25):
Honestly, that's like the most rational and wonderful answer. Like
anyone that's truly surprised by an engagement, I'm a little
concern typically, So exactly, I had the discussions up front. Okay,
and your fance's name is Corey, yes, hell else, how
you guys met.
Speaker 1 (01:43):
So we actually went to college together. We went to
San Diego State, but we weren't really friends at all.
We had mutual friends, and we followed each other on Instagram.
So I have a personal Instagram now I have my
food one with this was like back in the day
before I started my account, I just had my personal
Instagram page. So we'd been following each other and he
(02:05):
was living in Brooklyn at the time, and I did
a salad collab with this place called Alfalfa in Santa Monica.
So he did like a little collab and they had
a picture of me in Alfalfa and he was visiting
his friend in Santa Monica and saw me in Alfalfa
and saw my salad and was like, Oh, my gosh,
(02:27):
I know this girl. We went to college together. So
he sent me a message and I just so happened
to be visiting Brooklyn for my friend's birthday party like
the next weekend, and he was living there, so I
was like, Oh, we have to get together and get drinks.
We haven't seen each other in a while, so it
was very casual the first time we met, and then
(02:47):
he was thinking about moving to LA, so we kind
of coordinated a weekend where he'd come and visit, and
then things just kind of blossomed from there, which was
so nice because I was dating in LA for a
while before or we rekindled, and it's like, it's just
so nice meeting someone when you kind of we already
have mutual friends. People can vouch for him and be like, Okay,
(03:07):
this guy's like a crazy weirdo. You know what I mean, Yes,
I do.
Speaker 2 (03:12):
I think that's one of the scariest things about dating
as an adult is that I feel like everybody I knew,
whether it was college or high school, it's just had
you knew their background, you knew the people that they knew,
you knew their family life or whatever. And now you
just meet people off the street and it's like they
could be anybody. So I totally get that there's probably
like a sense of familiarity with that that just feels
(03:36):
so much more safe and comfortable to get to know somebody.
But that's amazing. And so now you're both in La.
I'm guessing yes, we live together in LA.
Speaker 1 (03:47):
We're on the West Side. It's amazing nice. I love that.
Speaker 2 (03:51):
Okay, And I know you've been living the auntie life
for years now. Think there will be kids of your
own in the future?
Speaker 1 (03:59):
Definitely? Yeah. I I'm ready whenever. I'm going to my
book tour in like a week, and so in my head,
I've just been like, okay, song as I can get
through my book tour. Once that's over, I'm like, I
am ready to go, so hopefully sooner rather than later,
maybe by like the end of the year. They were lucky.
But also it's scary to me. I'm like, oh, yeah,
(04:21):
I want kids, And then I actually think about it
and I'm like, am I ready to like for my
life to be completely changed? Yet? But yeah, I think
so I think soon.
Speaker 2 (04:30):
Oh my god, I'm so exciting and it makes it
look so easy. Yeah, she does.
Speaker 1 (04:36):
So I'm like, oh, yeah, I can have three kids.
I just TRSs three kids. Yeah.
Speaker 2 (04:39):
I love that we're excited now and knowing that you're
so ready, like that's even more exciting.
Speaker 1 (04:45):
Yeah.
Speaker 2 (04:47):
Okay, so before Corey, of course, would you have ever
gone on a dating show yourself?
Speaker 1 (04:52):
Okay? Everyone always asks me that, I here's my thing,
So not that I against it or like a post
I just am like, I wouldn't want to go on
a dating show because I wouldn't want to date the
type of guy that wants to go on a dating show,
you know what I mean. I'm like, we would literally never.
(05:14):
He's like so normal, doesn't want the attention, and I'm like,
that is something that I like and a guy. I
think that. I feel like most of the people, the
men that like would want to go on a reality
show or like a little more out there. They might have, like,
you know, off terior motives like trying to like meet
a bunch of different girls, and I'm just like, that's
not really, that'sn't really my thing.
Speaker 2 (05:35):
Yes, I feel you, And it's so funny you say
that because a lot of the girls I think from
the franchise that go on this is such a double
standard and it's probably not even great that I'm saying
it out loud, but we always say we're like, I
don't know why, but we all love each other as women,
and we're like, no, it makes sense that you go
on a dating show, but the guys that go on
dating shows, we low key judge them.
Speaker 1 (05:56):
I fully agree, I'm with the double stand.
Speaker 2 (05:59):
And that's so horrible. I'm actually dating a guy that's
from the franchise, so like love him and he's not
he's a gem. But it's so funny to me because
I just think we're like, there's such a double standard,
but it's it's just that's just how we feel.
Speaker 1 (06:13):
I do feel like there are some gems in there, though,
like people that are like, oh, I actually want to
go on and like meet a nice girl, and you
know all of that, Like that definitely exists. I just
think as a whole, like, for the most part, I'm like,
some people are like in it for the fame, and
I'm like, I don't know if I'm really into that.
Speaker 2 (06:30):
No, I totally get that, so okay, My next question
is going to be do you think that dating shows
can actually work?
Speaker 1 (06:37):
One? I am like a full I just watch Love
is Blind on Netflix, which loved. I totally think it
can work. I think for the most part, it's maybe
not the.
Speaker 2 (06:50):
Best way to meet somebody, but I.
Speaker 1 (06:53):
Am not I'm not against it at all. I think
that it's totally. Yeah, you can totally meet someone on
a dating show.
Speaker 2 (07:02):
I agree. I think it's I personally think it's like
a hard, tough journey to make it successful, but I
think that it's very possible. So I'm with you on
that one.
Speaker 1 (07:13):
Yeah, definitely a lot more work to make it work.
So true.
Speaker 2 (07:17):
So Bacheloration obviously knows you and loves you from your
sister Amanda going on the show. But you've really paved
the way for yourself on your food Instagram account. And
I know a little bit about how you got started that.
It was you were having girls nights and you were
just cheffing up these amazing appetizers and meals and foods,
(07:38):
and all the girls were asking for recipes and you
were having to type it out and send it to
all the girls. So you started this Instagram page. Can
you tell us like, how did you how did you
find out or figure out that you could actually make
a career from it, and how did you start to
get traction on that page outside of just your girlfriends.
Speaker 1 (07:58):
Yeah, so I started my in twenty seventeen, which I
feel like was just a whole Instagram has evolved so
much since then. I was just posting like static photos
and now it's like reels, you can grow so easily.
So I think the way that I grew was literally
people just tagging me on their stories. They would remake
my recipes and just be like, this is a procurady recipe.
(08:19):
Then people would find me. It was like the old
fashion way. I'm like, I am old school felt it
from the ground up. That is so wild.
Speaker 2 (08:29):
And when did you find most of your growth was
kind of in those early stages or did you find
that when Reels started you started to get way more
attraction And is that kind of what has allowed you
to create the cookbook? Like when did that massive traction
really start to come into your world?
Speaker 1 (08:48):
So it was definitely a gradual build In the beginning.
It was very slow. I started out and I really
wasn't thinking it would ever be a career. I more so,
like Amanda was getting like col PR pack and I'm like, ooh,
I would like a PR package, or I would like
a cool brand to like send me some maybe some
free food or something like that. So the first I
(09:08):
would say, like year and a half, I was just
you know, posting for fun. I would get like a
couple brand deals here and there, like people would pay
me like fifty bucks or whatever for a post, and
I was like all excited. But I would definitely say
when video started to become a thing, so like, even
within the past like two years, being able to post
(09:31):
reels and though you know so many more people can
have their eyes on your content, that helped me grow
a ton. So taking advantage of that has been amazing.
I've grown way more in the past few years than
I did the first like five years they started.
Speaker 2 (10:00):
How did you pivot from going pictures only into video
because I feel like I've heard you say that you
kind of tried to cater to what people wanted and
you wanted to post like really aesthetic things and then
you're like, wait, people are really just here for the recipes.
And what I really like about your recipes is that
they're seemingly like quite simple. You know, it's overly complicated,
(10:26):
but at the same time, if you go to your page,
it is very aesthetic. So how did you like find
the balance of doing like having the aesthetic page but
also really just staying authentic to what was true to
you and your like cooking style.
Speaker 1 (10:40):
It's a great question. So I think just it's really
like practice makes perfect. Nobody really knows what they're doing.
I don't think anyone has ever been like trained on
how to I mean maybe nowadays, who knows like how
to grow a business? On Instagram? I feel like most
of us are kind of just posting things, seeing what work,
(11:00):
and then leaning more in that direction. So I'm always
paying attention to the videos that are performing well, the
types of recipes people want to see, constantly interacting with
my community, seeing what they're liking, seeing what they're not liking,
and adapting and going from there. So really taking your
audience in your community and putting them first. And then
(11:23):
you know, the more you do it, the better you
get at it. If you look at some of my
first reels, they're so bad, like so terrible. No one again,
no one is training you, no one is showing you
how to do any of this, and it's fine. We're
all in the same boat. If you talk to anyone,
they've all been like, oh yeah, when I first started out,
I didn't know how to do this. You just have
to keep going practice, see what people are liking, see
(11:46):
what's'reforming well, see what looks good, and eventually you're you know,
you'll be a pro. No one will even know that
you had no idea what you were doing at.
Speaker 2 (11:54):
One point exactly. And I think another thing that I
feel like so many people strugg what is feeling that
social media and content creation is so oversaturated. But I
think it's just so cool because you literally started. It
was after the time that your sister's on the show,
so it wasn't like you gained a following from that.
You really just started and put in hard work and
(12:16):
people just loved you for being you and what it
was that you brought to the table. And I think
that's such a testament because it is oversaturated, like social
media and content creation, there's so many people doing it,
but it's really cool to see how you've just exploded
and like built so much based around cooking and your
(12:36):
background is kind of like health and nutrition based is
that right? Is that kind of what has inspired some
of a lot of your recipes.
Speaker 1 (12:44):
Yeah. So, well, first, I will say in twenty seventeen,
when I started my account, everyone was like, it's oversaturated.
There's way too many food bloggers out there. So if
anyone is like wanting to get started and people are
saying it's too oversaturated, I would just do it because
I feel like people are always saying that. If I
would have listened that into that seventeen and not done it,
I would have been very disappointed. But to your question,
(13:06):
I studied kinesiology at San Diego State with an emphasis
in fitness, health and nutrition. So at first I was
doing absolutely nothing with that. I was doing real estate,
and I was like, you know, I'm gonna leave my
passions behind. I've always been very into fitness and nutrition,
so that is like more like my passion is what
(13:27):
I studied in college, but I pivoted after because I
just really wanted to study nine to five job and
I wasn't finding that within what I was passionate about.
But yeah, then I started my account on the side
kind of just again as like a passion project, a
little bit of a hobby and I've always been I've
always loved food and cooking, so that was the hobby
(13:48):
side of it, and then I was always really interested.
I would see a recipe maybe that wasn't as healthy,
and I'd be like, Oh, I want to make that.
That sounds really good, but I know that it's probably
going to make me feel not so good later, and
I want to be able to eat this on a
regular basis. And I would start playing around with swapping
the ingredients and seeing how I could kind of like
(14:11):
adapt certain meals that I wanted to eat and make
them a little bit healthier, more nutritious for you, and
you know, so you can eat them more often. I
love that.
Speaker 2 (14:23):
Actually, I have your book coming, but I need to
really learn from it because my brother's biggest complaint from
me is that I will always try to make like
a really good recipe healthier or more nutritious, and he
does not like to eat my cooking because I will.
I will sacrifice the enjoyment or like the taste, and
I'm like, oh my god, it's so good, but in
(14:44):
reality it's probably not. So I really will need to
quite literally take a page out of your book when
it arrives because I do value that as well, where
it's like you want it to be nutritious and you
want to be able to enjoy it frequently, but you
don't want to have to sacrifice like your entire health
to able to enjoy the eating.
Speaker 1 (15:02):
Yeah, I would say the recipes in the book kind
of go back and forth between and being you know,
healthy and nutritious, and then some are honestly very indulgent.
There's like an amazing chocolate cake recipe. There's a you know,
some recipes with like a ton of butter, the like
whatever it is, and it's it's you can have it
all and still have a really healthy lifestyle, which is
(15:25):
something that I always like to promote. Like on the weekends,
I am eating genuinely like whatever I want, I don't
really care what it is. But usually Monday through Friday,
I'm eating a lot healthier. I'm still enjoying my food.
But I kind of have just this very balanced approach
to life and it genuinely works. And that's what I
(15:46):
learned in school too, when I was in my nutrition classes,
Like people are like you can have butter and mayonnaise
and all these things, they're not necessarily bad for you,
they're they're fine in moderation. And that's just the key
to life, to anything, is you know, you've got to
just do it in moderation. And if you're you know,
enjoying yourself on the weekends, like this past weekend, I
(16:08):
made the carnatis from the cookbook for a bunch of
friends and we all we had like a big taco bar.
And then the next day for dinner, I was like, Okay,
I'm craving genuinely a salad, Like that sounds really good
to me. I want something a little bit lighter. So
when you're really like listening to your body and tuning
in to what it's telling you, it makes those healthy
decisions just so much easier.
Speaker 2 (16:28):
That's so awesome. And I think you're so spot on
with that as to it really being like moderation and
balance is the key to life, Like no matter what
it is, whether it's eating, fitness, drinking and like indulging
whatever it is, like balance should be the goal. So
I'm excited to check out the book and it comes
(16:49):
out April sixteenth, Yes, and you'll be going on a
book tour.
Speaker 1 (16:54):
Yes, I'm very excited. And does that look.
Speaker 2 (16:56):
Like I mean I where will you be going? What
should people expect if they're going to come out and support.
Speaker 1 (17:04):
Yeah, so I'm going to I'm going to listen them
out New York, Boston, Chicago, Dallas, Austin, Seattle, Denver, San Francisco, La,
Orange County, San Diego.
Speaker 2 (17:16):
Oh that is a lot of those are like the
perfect stops, so many places.
Speaker 1 (17:22):
That's so exciting. Yeah, very very excited. It's gonna be
really fun. I just want it to be a really
great opportunity for my community to kind of get together.
I want everyone to meet each other and connect and
just have, you know, a really good time and hopefully
everyone is loving the book. I'll be signing them, taking pictures,
meeting everyone. So that's gonna be really really exciting and tiring.
Speaker 2 (17:48):
I can't imagine. Is it back to back or will
you be spacing it out over a few weekends.
Speaker 1 (17:52):
So it's back to back like the first the East
coast all the way through Texas is like literally I
wake up every morning and get on a flight somewhere
and go to the next city. But then I have
a couple of days in between, and then I'll do Seattle, Denver,
San Francisco, and then the California stops, so it's broken
up very nicely to where I feel like I'm gonna
(18:13):
not be like so.
Speaker 2 (18:15):
Exhausted, but we'll see. Wow, that's so exciting. And how
long have you been working on the cookbook?
Speaker 1 (18:23):
So I started working on it in twenty twenty one,
so a very long time ago. That's when I very
first started like thinking about it, trying to have like
what I wanted to be in the book, the types
of recipes, the feel of it. So that's when I
really started like thinking about it working on it, and
(18:44):
then I come up with a proposal, and then that's
when I found my literary agent, and we worked on
the proposal, and you know, the outline of the whole book,
and then you go out to the publishers and there's
like an auction for it. It's just this whole crazy process.
This even before you start actually writing the book and
working on it, and then it takes like a year
(19:06):
to write it and do all the recipes, and then
I shot all the photos for it like a year
ago actually, So then once all the recipes are done,
you have to have someone to test them all and
edit them, and then you go in and do a
full photo shoot of all the recipes, which is so
much fun, and then it takes a year to like
edit it and put it all together, and then now
(19:27):
here we are.
Speaker 2 (19:38):
I feel like I have to know how do you
shoot all of the recipes?
Speaker 1 (19:42):
Like do you go in?
Speaker 2 (19:43):
Is it multiple days that you go in and you
cook all these meals and have them perfectly presented? Like
I need to know, Okay, I'll tell you everything.
Speaker 1 (19:50):
It's actually such a fun, cool process that I didn't
know about before I had written a book, so I
didn't cook anything, which was very nice. You hire a
food stylist, so someone comes in that's a professional at
cooking the food and making them look beautiful. So there's
a food stylist. Then you have a prop stylist, so
(20:12):
that is someone that comes in with When you look
through the book, you'll see like really cute like little
forks and the bowl that it comes in in the
linens and the background we actually shot. Besides, there's some
photos in my home, but the actual just food photos
were shot in like an airbnb, like in the living room,
(20:33):
so it was like a makeshift little studio that we had,
so they're all just like on a surface that the
prop stylist brings in all the different colors. It is
so insane. It's really really cool though, Like it's such
a fun job. So yeah, comes in with all the
little props, and then there's the photographer that shoots it all.
So I pretty much was like the creative director of
(20:56):
it all. I just got to stand around and be
like that looks good, that doesn't look good, which was
so much fun because I'm so used to like being
the one in the kitchen like doing everything, So that
was like a really fun process. And the whole thing
took like two weeks to shoot because there's one hundred recipes.
Speaker 2 (21:12):
Okay, so oh my, so multiple recipes a day. So
do Steff basically cook a meal, present it, and then
everybody else styles it and then gets back in the
kitchen starts cooking the next meal.
Speaker 1 (21:24):
Yeah. That is so wild that.
Speaker 2 (21:27):
When I was thinking about this interview, I was like,
oh my god, that's like my biggest question. I know,
it sounds so silly, a bizarre process to have to
think about how you present each of those meals. I
was thinking it had to have taken months to get done,
but I guess you guys just had like a powerhouse
of people making it happen.
Speaker 1 (21:44):
Yes, they just crank it out. And the food stylist
and she had an assistant as well. They like I
would say, like at least five days before the shoot
were like prepping everything, having everything ready to go. So
once it was time to cook it all, they liked
it had everything ready. I got in the kitchen. But yeah,
it was a really really cool, exciting process, and it
(22:07):
was so fun to be the one person that was
just like directing it all for once. Like I was like,
oh this is I can just sit back and watch
everything come to life. It was. It was so much fun.
That's so cool.
Speaker 2 (22:18):
And I know, obviously this is so new and it's
hard to probably even think about what's next. But I'm curious,
like where do you see your career going after the
tour and after the book has been out for a
little bit, Like what is on the horizon?
Speaker 1 (22:34):
Yeah, so I want to write another book, Like it's
so funny. It's like it's like when you have a baby,
people are like, oh my gosh, you just forget about
like going in labor and the pregnancy. You just want
to have another one. That's how I feel right now,
I'm like, I want to do it again, even though
I'm like not done with it. I just loved the
whole process. So I'm hoping that, you know, it's success
(22:56):
and then I'm able to write another book and keep
writing cookbooks career because it's just such a blast working
on coming out with a product that I'm really excited about,
So that is in the works right now, and then
get married and have a kid sometime between. All of that.
Speaker 2 (23:16):
Really such an exciting time in your life, such an
exciting season it is.
Speaker 1 (23:21):
Yeah, it's really fun. It's like a whirlwind, so much happening.
But I am so grateful. Awesome.
Speaker 2 (23:30):
Okay, well I know obviously beyond the Bachelor, we wanted
to ask a couple of questions before we wrap up.
We wanted to ask how Amanda was doing and how
often you get to see her and her little babies
and what that looks like for you.
Speaker 1 (23:46):
Yeah, it was with her yesterday. Actually, we had like
a little family get together. It's her birthday on April ninth,
so we were celebrating a little bit. And she's doing great.
She's such an amazing mom. I can believe that she
has three kids, Like it just blows my mind. I
really can't believe it. But Rosie is so freaking sweet.
(24:10):
Her newest baby, she's like almost three months now, maybe yeah,
like two and a half months old. She's so precious.
She's just like the happiest, sweetest thing. And Amanda just
thrives being a mom. She's doing so well. And she's
also trying to plan my wedding.
Speaker 2 (24:30):
Oh my god.
Speaker 1 (24:31):
I love that. She's all excited about it. But we
want to do something small. But I'm like, you can
help me plan it, but it's not going to be
anything crazy. So she's very excited about that. With all
the wedding festivities over on my end as well.
Speaker 2 (24:45):
So exciting. Well, thank you so much for letting us
indulge not only on your cookbook, your engagement, our little
bachelor curiosities. But I want to congratulate you and if
you want to let people know where they can find
you on social in where they can order your book
on April sixteenth.
Speaker 1 (25:03):
Yeah, so my Instagram handle is brock your Body b
r occ our body, and then my website is Brockyobody
dot com. If you go to Brockyourbody dot com slash cookbook,
you can find all the places that you can order
my cookbook. It's also at on Amazon, Target, Barnes and Noble,
your local bookstore most likely, so all of those places
(25:25):
and yeah, amazing.
Speaker 2 (25:27):
Thank you so much for joining us beyond the Bachelor,
and thank you guys for listening.
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