September 18, 2025 • 25 mins
Looking to maximize your protein intake without the confusion? We're flipping the script on how we measure nutritional value by examining protein content per calorie rather than by weight—giving you a practical framework for making smarter food choices.
Egg whites emerge as the surprising champion with a whopping 22 grams of protein per 100 calories, essentially functioning as pure protein in water form. Close behind are staples like chicken (19g) and Greek yogurt (18g), while plant options like tofu (12g), tempeh (11g), and edamame (10g) offer impressive alternatives for those seeking more plant-based nutrition.
Beyond just listing numbers, we share kitchen-tested techniques that transform these ingredients into delicious meals. Learn how to properly press tofu for maximum flavor absorption, repurpose rotisserie chicken bones into flavorful broth for cooking nutrient-rich grains, and create sweet potato breakfast bowls that deliver both satisfaction and nutrition. These aren't complicated chef techniques—they're straightforward methods anyone can implement to elevate everyday cooking.
We also tackle the fiber conversation, highlighting often-overlooked sources like whole wheat pasta and legume-based alternatives. Despite common misconceptions about pasta being "empty carbs," these varieties deliver substantial fiber benefits that deserve recognition in any balanced diet.
Throughout our discussion runs a refreshing message: nutrition doesn't need to be complicated or stressful. By focusing on incorporating quality protein and fiber sources while maintaining simple habits like regular walking, you create a sustainable foundation for health without the anxiety that often accompanies diet culture. Whether you're tracking macros or simply looking to eat better, these practical insights will help you navigate food choices with confidence and ease.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey everybody, welcome to the podcast.
And I am getting dangerouslylow on diet soda, but sort of on
purpose, because we're movingand I'm like, do I want to bring
all this diet soda with me?
I don't know about that, so I'mslowly just that sounds like a
lot to pack Right, so I'm justdrinking.
I'm getting through so manyCoke zeros.
Speaker 2 (00:19):
Okay, here's the thing.
Have you checked the storeswhere you are moving to to make
sure that they have all thesefancy things that you have
access to?
Speaker 1 (00:27):
I'll tell you what they don't have for sure is
Mountain Dew Code Red Zero.
So before we leave, I'm goingto have to stock up on that.
I also, when I visited, Ididn't see Barks, and I'm very
sad about this.
I don't know.
I don't know for certain, but Ididn't see Bark Zero, and I
really like Bark Zero.
So I think they do have most ofthem, but definitely not all of
(00:48):
them, and it's a little sad.
So right now I'm drinking fagobecause I, oh man.
So fago is the juggalo soyou're juggalo yeah, so it's so
great.
One video I did that where I wasjust like, I just was like I'm
gonna drink fago and then I justplayed a clip from Insane Clown
Posse.
Did you know?
Did you know they weren'talways the Insane Clown Posse,
(01:09):
but they always were ICP.
Did you do you know what ICPused to stand for?
Speaker 2 (01:15):
I don't actually.
Speaker 1 (01:18):
I'll give.
I can't give a hint becauseit's late and I can't come up
with hints, and my hint wouldjust be telling you the actual
thing.
So I'm going to just tell it toyou.
Anyway, it was inner city posse, and then somehow Inner city,
yeah, inner city posse, and thenit swapped to insane clown
posse.
It's basically the same thing.
I have to imagine they had thatlike the ICP and they're like we
(01:41):
have to keep this.
What can we do?
What if we put clown makeup onand just acted insane?
They're like, totally, thiswill work and it did, it worked
better because, yeah, did you do.
Did you know about the innercity posse?
No, but you absolutely knowabout the insane clown posse
definitely yeah well, there'syour information, everybody.
Good night, have a good nightfastest episode ever oh, you now
(02:05):
know about the insane clownposse.
I will say I just posted a videotoday talking about um, protein
, and there was a list of likeprotein per 100 grams.
So when they, when you do it byweight, it looks a little weird
because anything with waterisn't gonna really do well on
the list, like chicken beef,these things have the water in
(02:31):
them, water content, but thingslike peanut butter and dried
beans don't.
So you know, yeah, you get like25 grams of protein, but also
you know 600 calories.
So it was like, well, youshould do it by, you know, by
calorie instead like what's ahundred calories.
So I looked up a list.
I kind of want to go throughthis and talk about ways to use
it, because I feel like you knowpeople like protein, everything
(02:52):
, but also because I like totalk about fiber, maybe talk
about a few high fiber foods anddo kind of the same thing.
So I'm going to give you, I'mgoing to give you a food and how
many grams of protein are in100 grams of egg whites go 100
grams of egg whites no.
100 calories of prot, 100calories, 100 calories of egg
(03:14):
whites?
How?
Much protein does it have?
Yes, we're going by 100calories.
Speaker 2 (03:17):
First of all, why are we measuring egg whites in
grams?
Um, okay, that's about thatmuch I've.
God damn, it's basically pureprotein.
It's basically, I mean yeah,it's basically protein, it's
just okay, I'll get this.
Speaker 1 (03:32):
One says, I'll give it like 24 this one says 22.
I probably would have said 24and it might be I'm I'm not 100.
You might have to double checkit, but here I see, but like
it's essentially pure protein.
So if you're looking for, like,just the most protein for the
fewest calories, the amino acidsfloating around in water.
(03:52):
Yeah, pretty much, and you knowwe've talked about it before.
Add it to your eggs.
You know you're cooking eggs.
Add some egg whites to it.
That just makes it easy.
You know what I'm saying.
Or make those wraps or whatever.
Man I've seen they have likepeople ask me about it.
There's egg white wraps and I'mlike those are cool but they
cost like six bucks and you getlike a few wraps and I'm like I
(04:13):
just feel like maybe you couldjust cook some egg whites in a
pan and that's pretty much allit is you know.
Speaker 2 (04:20):
That's what it is right If you want to pay for the
convenience, sure, but like youput a little uh psyllium husk
in there hell, yeah, you do.
Speaker 1 (04:26):
So you could add other things.
You had seeds or whatever it'slike, I don't know.
Add something, uh.
So I think, um, yeah, eggwhites are pretty easy.
Uh, how much do you think ischicken?
How many?
How many grams protein?
Speaker 2 (04:36):
100 calories, 100 calories.
I'm gonna go with a little bitlower.
Speaker 1 (04:41):
Yeah, let's say 18 yeah, 19, 19 grams of protein
chicken.
I mean super easy.
Oh you know, I just did anothervideo um the costco, obviously,
the rotisserie chickens.
I really like the idea.
He um broke it apart, use thechicken, obviously, and then,
like the bones and the leftoversand all that stuff you don't
eat, simmered it in water tomake a broth and then use that
(05:01):
broth to cook the rice that hemade.
I was like that's a good idea,I like that a lot, it'll just
that broth to cook the rice thathe made.
I was like that's a good idea,I like that a lot, it'll just
add flavor to it.
He also had a quinoa to therice, like you make it in the
rice cooker and you add quinoa.
And I was like, oh, that's agreat way to add, like protein
fiber, love that idea.
So I'm doing a video about thatas well.
Speaker 2 (05:16):
Yeah, I like using a good chicken stock and if you
have the rotisserie chicken,just use that.
Speaker 1 (05:22):
Just throw the bones in there.
Boom, you got broth you madehow cool is that?
Speaker 2 (05:27):
Yogurt, nonfat Greek yogurt, nonfat Greek yogurt,
let's go with 16.
Speaker 1 (05:33):
18 grams of protein.
Man Yogurt is, for me, that isthe thing when it comes to
animal products.
I need my yogurt, I need theyogurt.
It's so versatile.
I love it.
I love the yogurt drinks.
I love just like yogurt byitself obviously have fruit or
sweeteners or whatever.
It is like yo, for I I eatyogurt every single day.
(05:55):
I probably eat as much yogurtas I eat beans, and that's
fucking saying that is sayingsomething, but what about
cottage cheese?
I do like cottage cheese.
Good culture though good culturenot a sponsor of, but I'll tell
you it's the best damn cottagecheese you're going to find More
expensive but worth it.
Fage I've been getting into theFage yogurt Also worth it.
It's like seven bucks acontainer.
I'm like damn, but really theyhave figured it out.
(06:17):
It's the best consistency.
Oh, oh, you can't and I've beeneven getting like the two
percent.
A little bit of fat in theremakes it taste better and that's
the thing it's like.
Oh, if you don't like non-fat,get the full fat stuff.
Full fat's also good.
Like when it comes to likelosing weight, I've seen like
pros and cons for both non-fatand full fat because you know
the fat adds to satiety as well.
Speaker 2 (06:36):
Whatever's gonna satiate you more yeah, right.
Speaker 1 (06:39):
So like you like the full fat, do that, add other
things to it.
The fucking yogurt, like whenit's late at night and I'm like
I kind of want something sweet,but I I wanted to get a little
more protein pro yogurt bowl.
Yo throw yogurt in there, throwfruit on there, throw nuts on
there, granola done yeah Ifucking love granola crunch.
Oh, speaking of not crunch,because that doesn't segue into
(07:01):
the next thing I was sayingsalmon protein or not salmon.
Oh man, let's go go back up to19 this one is lower, it says 14
, and I'm actually curious Iguess it's kind of pretty fatty
it is pretty fatty, so like it'sprobably yeah.
So salmon, um, yeah.
And again, like we're talkingabout fat and like dairy, like
(07:23):
fat, the fat in salmon, um, alsoseems pretty good for a hell of
a lot of mono andpolyunsaturated fat, so salmon
is great.
Oh, my god, I'm so.
Can I tell you something?
I'm so fucking over this wildcaught.
You have to get wild caught.
Every time I make a fuckingvideo, it's always just like no,
no, no, no, you gotta keepkilling your farm races.
(07:44):
Like, oh, really, oh, that well, I don't know why that one
pisses me off so much, but itreally does.
Like what is?
Is farm salmon the real problem?
That's why people aren'thealthy.
Get out of here with that shit,come on.
So yeah, salmon, um, for me, Ikeep that.
I keep either.
Oh you know what I I boughtsome smoked salmon recently.
(08:05):
It's expensive, man.
Every time I get smoked salmonI'm like it's 10 bucks for like
a little four ounce thing andI'm like damn, but it's good on
a piece of toast, maybe someavocado Don't buy it for a year.
Speaker 2 (08:17):
Save up for your own smoker.
There you go.
Speaker 1 (08:19):
You know that would be cool.
Can I smoke some like tofu andstuff?
Speaker 2 (08:30):
Heck yeah.
Speaker 1 (08:32):
I might be interested .
Smoke it if you got it.
Smoke them if you got it.
What you have is salmon, thenyou smoke it.
That's good Tofu.
You can see all of these aregoing down a little bit Okay.
Speaker 2 (08:44):
well, I guess, if our last one was 14, we'll drop
down to 12.
Speaker 1 (08:47):
It is 12.
See, you've worked out the gameTofu.
I think it gets a lot of people, I know, because you eat it out
of the package.
It's not going to taste thatgreat, but I think the best one.
Invest in a press Press is good.
They sell vacuum-sealed ones.
Now you'll see it.
(09:08):
The packaging is different.
It's like in this really firmlysealed package, and I like
those.
It's a lot firmer and moreprotein because it's, you know,
less water, more firm, whatever,and I think it's totally worth
it.
It's still only like four bucksor something like that.
It's not too bad for like apound Right, and I like to break
it off into like not into cubes, I find breaking it off into
(09:30):
pieces there's just more surfacearea.
Then you sear it with lots ofspices and a little bit of honey
or maple syrup or whatever,just a little bit of sweetness,
with a bunch of different spiceslike chili powder or cumin or
whatever.
That's probably the best way.
I made vegan chicken, which ofcourse, everyone got mad about
(09:51):
that but basically you justshred it and then you bake it in
the oven with a ton of like oil.
Like you need a lot of oil.
You need like six, seven, eighttablespoons of oil.
Now you're not eating the wholething, obviously in one go, but
like you know, it's a decentamount of oil and you have to
bake it pretty high, like 400degrees, and gets all super
crispy.
Speaker 2 (10:09):
Done that a couple of times that I think tofu yeah,
the real secret with tofu isjust getting the the water in it
out.
Yeah, it has the chance to getthat nice crispy skin on it
cornstarch also add somecornstarch.
Speaker 1 (10:24):
Cornstarch helps out a lot.
So seasoning it was, you know,honestly, it's like salt, pepper
, cornstarch.
And then you can add in yourspices with a mixture.
So you take, like, say, yourmaple syrup and your honey or
whatever, a little bit of likelemon juice, and then you put
your spices in that and just mixit together.
You just mix together and thenpour that over the tofu as you
sear it.
(10:44):
Much better.
Something similar tempeh Istempeh less.
All right, I'm just going togive this one.
It says 11 grams.
I thought it would be about thesame because they're both soy,
it's both made from soybeans,right, but it must be just.
Oh, this is interesting Anyway.
But yeah, tempeh is justfermented soybeans.
My favorite way for that is justto shred it and put it into
chili.
I've done that many times.
(11:05):
Make it into chili, shred upsome tofu or tempeh, throw it
right in there.
You also shred up tofu as well.
I've also done that, but I liketempeh more.
It gives this kind of likenutty, crunchy texture that I
like more in a chili.
Uh, it will be next to the tofu.
If you've never heard a lot of,you'll never heard of tempeh I
threw.
I think I've mentioned thisbefore.
I threw out the first thing intempeh I got, because I thought
it was moldy, because it looksmoldy when you get it, so don't
(11:28):
do that, uh.
And then edamame.
Edamame is the next one andit's lower.
I love some good edamame, but10, let me tell you something.
So yeah, 10 grams protein per100 calories.
So very good if you don't like.
If you never tried it before,though, and you go to an asian
restaurant and they have it onthe menu, I'd, I'd recommend
trying it, because they make itbetter.
I think it's just because it'snot like the frozen stuff, like
(11:50):
it's fresh or whatever, and I,whenever I go to Asian
restaurant, I always get thatlittle soy sauce.
Oh, let me tell you, you wantto keep it simple Get I think
it's called muka mei mei whenit's like out of the shell, so
it's D, d shelled edamame.
Get that stuff so you don'thave to deal with the shell.
If you told them to like, youknow, try edamame.
And then they think you eat thepod.
Speaker 2 (12:12):
It's not a snap pea, you don't eat the pod, you just
eat the edamame in the pod yeah,so you know, what I like to do
is um you take some pre-shellededamame don't don't bother
showing it yourself, that's apain in the ass, it is um and
you put it in a like a jar or abowl or something.
You throw some barbecue saucein there.
(12:33):
You water down the barbecuesauce so it you know it has the
chance to soak in a littlebetter.
You let that soak and you throwthat all in the air fryer.
Speaker 1 (12:43):
Air fryer.
Does it actually get likecrispy that way?
It can get fairly crisp.
Speaker 2 (12:47):
Well, I wouldn't call it crispy.
Huh, I guess it depends on howlong you put it in.
But then you get some.
Speaker 1 (12:52):
you know, a nice barbecued flavored edamame okay,
I guess you're kind of likecharring the barbecue sauce,
almost.
So it's like okay, I see whereyou're getting that.
I see where you're getting that.
I like that idea.
I typically, yeah, I get thepre-shelled stuff and then I
just microwave it and add it torice, just super easy.
Right, it's rice and beans,it's really just rice and beans.
Um, I love that rice, oh sogood.
(13:13):
And then, uh, soy sauce andchili crisp, easy, just those
two things.
You can add more stuff if youwant, like some, uh, furikake or
whatever.
It's rice seasoning you can goto like the asian section of
rice seasoning.
So it's got just like sesameseeds and usually it's got um
seaweed and other things.
Salt razor's got salt and then,yeah, you just throw that on
top.
It takes five minutes.
(13:33):
I guess you have to cook therice, but you know you could
always get like the pre-cookedrice or whatever for that matter
.
Speaker 2 (13:42):
It's super easy.
Have that with some salmon.
Speaker 1 (13:45):
Oh, that really goes well together.
Speaker 2 (13:47):
Korean barbecue seaweed.
It's like crack.
Speaker 1 (13:50):
You know what's funny ?
Oakley eats seaweed.
The other day she woke up inthe morning.
She pointed at the seaweed.
I opened it up and she was justsmashing seaweed.
She's all over her face.
I'm like what?
Two-year-old Like seaweed?
Speaker 2 (14:06):
Your two-year-old like seaweed.
Speaker 1 (14:07):
Your two-year-old apparently right I.
I would have thought she wouldhave turned her nose up that
immediately, but she's justchowing down on seaweed.
Most people hate seaweed, soI'm going to be very interested
to see if she keeps that as shegets older.
But I I'll keep offering herseaweed because, hey, it's great
.
Yeah, so yeah, seaweed.
And then we got lentils.
(14:27):
Lentils per 100 calories.
Quick, how many grams ofprotein?
Sounds like we're dropping downto eight.
It is eight grams of proteinfor lentils and I just I like
green lentils, but you have to.
I feel like you have to treatgreen lentils a little.
It takes more effort to makegreen lentils good.
(14:48):
When I go to an Indianrestaurant, I'll totally get
green lentils.
They do it right.
When I make it myself, they'renot as good, whereas red lentils
, I feel like, are just moreforgiving.
They're softer.
You don't have to get thatperfect amount of chew like
perfect amount of doneness whereit's like too soft or too hard
(15:10):
lentils, red lentils are justdone.
So I really like the redlentils and I've talked about
cooking those in water and thenblending it with pasta sauce.
I think that's the easiest way.
Uh, just gives you a high fiberor high protein sauce like I.
I would try that.
So yeah, I mean all lentils,and they're just super cheap,
and or I guess with greenlentils, what you can do is just
add it to ground beef.
Um, like you can cook it.
(15:31):
You can even use it canned ifyou want, but cook it and then
you add it to ground beef.
Make more food, less money,more fiber more food, less money
, more fiber and then, uh, blackbeans, black beans, black beans
.
Have we dropped it?
What are we at?
Seven, seven is the next.
Just one more down.
Um, I would say, you knowwhat's you know?
I think we've talked about thisbefore.
(15:52):
But, man, the fucking refriedbeans underrated.
Speaker 2 (15:56):
I loves me some refried beans you know I got
cohen posted a black beanbrownie recipe at one point.
I've been meaning to to try.
Speaker 1 (16:03):
I did make the.
I've done, I've done the blackbean brownies.
Those are good.
Basically you just add a can ofblended black beans.
You have to blend it with alittle bit of water, so they
blend and then just add it to athing of you know brownie mix
and so you can even add.
You know what did I do?
I did cookie mix with like apumpkin puree and that was
pretty good.
I'm kind of curious if youcould do like add black beans to
(16:26):
it and then some pumpkin pureeis like the liquid version and
then you can have a really goodlike higher fiber and like more
protein, like now you'rethinking brownie, I'm thinking I
might, I might have to try that.
Now that I'm thinking about it,I like that, I gotta try that.
Speaker 2 (16:42):
Um, almonds, almonds well, I guess we're down to five
almonds have four grams ofprotein.
Speaker 1 (16:49):
It is done I was wondering yeah, it's pretty much
the last one, uh, and then likeso yeah, almonds, obviously not
the highest per 100 calories,only four grams, but it does,
it's still there.
Like people it was like oh,nuts, don't have that much.
Like, yeah it.
Yeah, it's not a chicken breast, we get it.
Speaker 2 (17:06):
And the other thing with nuts is that you're not
necessarily going to absorb allthe fat.
Speaker 1 (17:11):
That's also true if you eat them, like in their like
the whole form, like some ofthe pests hauling through.
Speaker 2 (17:16):
Yeah, I think a lot of people are confused about
that when it comes to likecalories in, calories out.
Calories in doesn't mean what'sthe number is on the bag,
that's like the total caloriesmeasured by putting them in a
bomb.
Speaker 1 (17:31):
Calorometer, right.
So what actually is?
Speaker 2 (17:32):
calories in is what your body absorbs.
So if any of that comes out ofthe other end in your poop that
didn't get absorbed right, justlike olestra.
Speaker 1 (17:44):
It's funny because, like everyone's worried now with
the EPG, have you seen the likemodified plant fat that doesn't
get absorbed?
Have you seen that?
Speaker 2 (17:52):
I remember us briefly talking about it at some point.
Speaker 1 (17:54):
So yeah, like it's in the David bar, they're trying
to get like exclusive rights tosomething.
I'm not that's what it was, butyeah, it's so EPG.
They're saying people are like,oh, it's like elestra, because
you don't absorb it, so you'rejust gonna poop out this fat.
Um, but I think the problemdon't quote me on this but I
think the problem with with theelestra was it was solid at room
(18:16):
temperature but liquid at bodytemperature, whereas epg is
solid at both.
So you're not, you shouldn'tget the same thing happening.
But like I understand, with allthat, whenever there's a new
thing, people are like, well, Idon't want to be the first one
to try.
Like I get it.
Like I totally understand, youcan wait for it to be around for
a while and see what happens.
But it would be really cool tohave something that gives the
(18:37):
flavor of fat but for only, Ithink, 0.7 calories, uh, per
gram, instead of, you know, thetypical nine yeah, yeah, as long
as it doesn't cause analleakage problems in the bathroom
yeah, yeah, but and then justuh talking.
I don't want to have to wear adiaper while I'm eating this
stuff exactly and talking, andthen for fiber, because I mean,
(18:57):
we've talked about mostly, isthe protein I want to talk about
, but the for the fiber, um, Ithink when it comes to like a
meal, it's easiest for.
For fiber, you just kind oflike look at, you have a few
fiber sources that you like thatyou can add into meals, right,
and pick something that's prettyversatile.
(19:18):
And what I want to talk aboutis that, like one that just
doesn't I feel like get enoughrecognition for the fiber is
pasta and I feel like I seepeople are like pasta, empty
carbs, terrible for you, glucosespike, diabetes, like something
you know somewhere along thoselines.
But they've done a really goodjob with the protein pastas, the
(19:40):
lentil pastas, the chickpeapastas, all these things, even
just regular plain old wholewheat pasta.
Speaker 2 (19:46):
I was just about to say whole wheat.
Speaker 1 (19:47):
Yeah, it's still pretty good it's got quite a bit
of fiber in there, so, like Ilove having those.
It just makes it so easy like,oh, what am I gonna have?
Pasta, I can add other stuff toit, right, and you know.
And then like even uh, pasta.
So you know, like, um, marinara, I think, has.
Marinara has like two grams offiber per serving.
Yeah, not a ton, but when theaverage American gets 10 to 15,
(20:09):
every little bit helps, and thenyou got your pasta on top of
that.
That's pretty good right.
Speaker 2 (20:14):
And, like you said, you could blend some lentils
into your sauce and then add alittle bit more.
Speaker 1 (20:20):
Yeah, so I think pasta is such a great
underutilized one and I thinkpeople are just afraid to use it
because it's like oh, I've beentold that bread and pasta are
so terrible for you.
Blah, blah, blah.
Speaker 2 (20:33):
Only in America.
Once you go over to Europe,everybody's like bread, pasta.
Speaker 1 (20:37):
yes, it's good, it's so funny, but we're being
poisoned by, you know, and it'sjust like well, well, I think it
could be our access to likeeverything.
That's probably the biggerproblem, but sure, whatever, um,
and then you know, it's a great, another great one that's very
versatile.
Um, sweet potatoes, I love Ilove sweet potatoes?
(21:01):
um, obviously, you can just bakeit, you can chop it up, you can
?
Um, well, you know what I'vedone.
That's, that's really good, you?
Well, I cook it in themicrowave because I'm lazy, and
then I cool it down by puttingthe fridge or freezer so it goes
faster, and then you canactually take one of those, one
of those like cake mix mixers,things, you know, is it whisk
(21:22):
like the eggs and all that sortof stuff you know talking about?
I'm talking about, yes, thoselittle, whatever the mixers are
Mixers.
They're just called mixers.
I feel like they should have adifferent name.
It's called mixers.
I don't like that.
That bothers me.
They should have a differentname.
But I will call them mixersfrom now on.
You got your hand mixer.
You got your stand mixer, Iguess, because I think mixer is
just too broad Hand mixer.
(21:43):
I like that, I feel better.
I'm back in.
So you take your hand mixer and, yeah, after it's cooked you
remove the skin and you canactually just like mix the flesh
of the sweet potato with thingslike nut butter, like a little
bit of honey.
Right, you mix it together likesome kind of liquid, like some
type of milk or something, andyou can make like a breakfast
(22:03):
bowl and stuff on top of that.
I've done that with like fruitand whatnot.
That's really good, that's Igotta do that again now that I
want that.
I'm craving that now.
Now that I'm talking about it,it's really good episodes over
liam's going to the kitchen I'mgoing to give me some oil and,
by oakley sleeping, turn thehand mixer on.
That's great wait oakley'sactually sleeping I know this
(22:26):
kid man and she wakes up at like5 am.
I'm like, oh gosh, all right,let's go.
That's fine, uh, but yeah, youadd like berries to that or like
avocado, other things that arehigher in.
Uh, I always like to add bananato it, that's.
You know.
All these things have morefiber.
Boom, you're starting your dayoff pretty damn well, uh, or
(22:46):
even just uh, what's you call it?
Like sweet potatoes, mashedsweet potato.
Like, instead of mashedpotatoes, mashed sweet potatoes.
It says, oh, here, yeah, onecup of cooked sweet potato has
approximately 6.4 grams of fiber, which ain't too bad.
That's pretty good.
That's the same as Brusselssprouts, and I think people
would like assume brusselssprouts would have more.
(23:08):
Um, so yeah, like you know, findthose sort of things that you
have, like I'm also, I love umbeans, so just like canned beans
makes it easy, have those andthen just just go to it when you
need, when you need to, andthen say just keep this shit
simple, man, and don't overcomplicate it, don't stress.
I've been getting a lot ofcomments from that, just like
especially newer people findingme on youtube and they're like
(23:28):
I'm not worrying about food andI'm like that's great, that's
what I set out to do.
It's just like chill out alittle bit.
The stress is only gonna takeyou out faster and eat your
fiber and have your protein andgo for a walk and you're good.
Go walk your cat go walk yourcat and drink some Faygo ginger
ale Zero sugar.
What does Faygo taste like?
(23:49):
Clownish Okay.
Speaker 2 (23:52):
Okay, kind of what I expected.
Speaker 1 (23:54):
Magnets how do they work?
Oh shit, I'd love to fuckingsee it's water, fire, air, dirt,
fucking magnets.
How do they work?
And I don't want to talk to.
Hey everybody, welcome to the podcast.
And I am getting dangerouslylow on diet soda, but sort of on
purpose, because we're movingand I'm like, do I want to bring
all this diet soda with me?
I don't know about that, so I'mslowly just that sounds like a
lot to pack Right, so I'm justdrinking.
I'm getting through so manyCoke zeros.
Speaker 2 (00:19):
Okay, here's the thing.
Have you checked the storeswhere you are moving to to make
sure that they have all thesefancy things that you have
access to?
Speaker 1 (00:27):
I'll tell you what they don't have for sure is
Mountain Dew Code Red Zero.
So before we leave, I'm goingto have to stock up on that.
I also, when I visited, Ididn't see Barks, and I'm very
sad about this.
I don't know.
I don't know for certain, but Ididn't see Bark Zero, and I
really like Bark Zero.
So I think they do have most ofthem, but definitely not all of
(00:48):
them, and it's a little sad.
So right now I'm drinking fagobecause I, oh man.
So fago is the juggalo soyou're juggalo yeah, so it's so
great.
One video I did that where I wasjust like, I just was like I'm
gonna drink fago and then I justplayed a clip from Insane Clown
Posse.
Did you know?
Did you know they weren'talways the Insane Clown Posse,
(01:09):
but they always were ICP.
Did you do you know what ICPused to stand for?
Speaker 2 (01:15):
I don't actually.
Speaker 1 (01:18):
I'll give.
I can't give a hint becauseit's late and I can't come up
with hints, and my hint wouldjust be telling you the actual
thing.
So I'm going to just tell it toyou.
Anyway, it was inner city posse, and then somehow Inner city,
yeah, inner city posse, and thenit swapped to insane clown
posse.
It's basically the same thing.
I have to imagine they had thatlike the ICP and they're like we
(01:41):
have to keep this.
What can we do?
What if we put clown makeup onand just acted insane?
They're like, totally, thiswill work and it did, it worked
better because, yeah, did you do.
Did you know about the innercity posse?
No, but you absolutely knowabout the insane clown posse
definitely yeah well, there'syour information, everybody.
Good night, have a good nightfastest episode ever oh, you now
(02:05):
know about the insane clownposse.
I will say I just posted a videotoday talking about um, protein
, and there was a list of likeprotein per 100 grams.
So when they, when you do it byweight, it looks a little weird
because anything with waterisn't gonna really do well on
the list, like chicken beef,these things have the water in
(02:31):
them, water content, but thingslike peanut butter and dried
beans don't.
So you know, yeah, you get like25 grams of protein, but also
you know 600 calories.
So it was like, well, youshould do it by, you know, by
calorie instead like what's ahundred calories.
So I looked up a list.
I kind of want to go throughthis and talk about ways to use
it, because I feel like you knowpeople like protein, everything
(02:52):
, but also because I like totalk about fiber, maybe talk
about a few high fiber foods anddo kind of the same thing.
So I'm going to give you, I'mgoing to give you a food and how
many grams of protein are in100 grams of egg whites go 100
grams of egg whites no.
100 calories of prot, 100calories, 100 calories of egg
(03:14):
whites?
How?
Much protein does it have?
Yes, we're going by 100calories.
Speaker 2 (03:17):
First of all, why are we measuring egg whites in
grams?
Um, okay, that's about thatmuch I've.
God damn, it's basically pureprotein.
It's basically, I mean yeah,it's basically protein, it's
just okay, I'll get this.
Speaker 1 (03:32):
One says, I'll give it like 24 this one says 22.
I probably would have said 24and it might be I'm I'm not 100.
You might have to double checkit, but here I see, but like
it's essentially pure protein.
So if you're looking for, like,just the most protein for the
fewest calories, the amino acidsfloating around in water.
(03:52):
Yeah, pretty much, and you knowwe've talked about it before.
Add it to your eggs.
You know you're cooking eggs.
Add some egg whites to it.
That just makes it easy.
You know what I'm saying.
Or make those wraps or whatever.
Man I've seen they have likepeople ask me about it.
There's egg white wraps and I'mlike those are cool but they
cost like six bucks and you getlike a few wraps and I'm like I
(04:13):
just feel like maybe you couldjust cook some egg whites in a
pan and that's pretty much allit is you know.
Speaker 2 (04:20):
That's what it is right If you want to pay for the
convenience, sure, but like youput a little uh psyllium husk
in there hell, yeah, you do.
Speaker 1 (04:26):
So you could add other things.
You had seeds or whatever it'slike, I don't know.
Add something, uh.
So I think, um, yeah, eggwhites are pretty easy.
Uh, how much do you think ischicken?
How many?
How many grams protein?
Speaker 2 (04:36):
100 calories, 100 calories.
I'm gonna go with a little bitlower.
Speaker 1 (04:41):
Yeah, let's say 18 yeah, 19, 19 grams of protein
chicken.
I mean super easy.
Oh you know, I just did anothervideo um the costco, obviously,
the rotisserie chickens.
I really like the idea.
He um broke it apart, use thechicken, obviously, and then,
like the bones and the leftoversand all that stuff you don't
eat, simmered it in water tomake a broth and then use that
(05:01):
broth to cook the rice that hemade.
I was like that's a good idea,I like that a lot, it'll just
that broth to cook the rice thathe made.
I was like that's a good idea,I like that a lot, it'll just
add flavor to it.
He also had a quinoa to therice, like you make it in the
rice cooker and you add quinoa.
And I was like, oh, that's agreat way to add, like protein
fiber, love that idea.
So I'm doing a video about thatas well.
Speaker 2 (05:16):
Yeah, I like using a good chicken stock and if you
have the rotisserie chicken,just use that.
Speaker 1 (05:22):
Just throw the bones in there.
Boom, you got broth you madehow cool is that?
Speaker 2 (05:27):
Yogurt, nonfat Greek yogurt, nonfat Greek yogurt,
let's go with 16.
Speaker 1 (05:33):
18 grams of protein.
Man Yogurt is, for me, that isthe thing when it comes to
animal products.
I need my yogurt, I need theyogurt.
It's so versatile.
I love it.
I love the yogurt drinks.
I love just like yogurt byitself obviously have fruit or
sweeteners or whatever.
It is like yo, for I I eatyogurt every single day.
(05:55):
I probably eat as much yogurtas I eat beans, and that's
fucking saying that is sayingsomething, but what about
cottage cheese?
I do like cottage cheese.
Good culture though good culturenot a sponsor of, but I'll tell
you it's the best damn cottagecheese you're going to find More
expensive but worth it.
Fage I've been getting into theFage yogurt Also worth it.
It's like seven bucks acontainer.
I'm like damn, but really theyhave figured it out.
(06:17):
It's the best consistency.
Oh, oh, you can't and I've beeneven getting like the two
percent.
A little bit of fat in theremakes it taste better and that's
the thing it's like.
Oh, if you don't like non-fat,get the full fat stuff.
Full fat's also good.
Like when it comes to likelosing weight, I've seen like
pros and cons for both non-fatand full fat because you know
the fat adds to satiety as well.
Speaker 2 (06:36):
Whatever's gonna satiate you more yeah, right.
Speaker 1 (06:39):
So like you like the full fat, do that, add other
things to it.
The fucking yogurt, like whenit's late at night and I'm like
I kind of want something sweet,but I I wanted to get a little
more protein pro yogurt bowl.
Yo throw yogurt in there, throwfruit on there, throw nuts on
there, granola done yeah Ifucking love granola crunch.
Oh, speaking of not crunch,because that doesn't segue into
(07:01):
the next thing I was sayingsalmon protein or not salmon.
Oh man, let's go go back up to19 this one is lower, it says 14
, and I'm actually curious Iguess it's kind of pretty fatty
it is pretty fatty, so like it'sprobably yeah.
So salmon, um, yeah.
And again, like we're talkingabout fat and like dairy, like
(07:23):
fat, the fat in salmon, um, alsoseems pretty good for a hell of
a lot of mono andpolyunsaturated fat, so salmon
is great.
Oh, my god, I'm so.
Can I tell you something?
I'm so fucking over this wildcaught.
You have to get wild caught.
Every time I make a fuckingvideo, it's always just like no,
no, no, no, you gotta keepkilling your farm races.
(07:44):
Like, oh, really, oh, that well, I don't know why that one
pisses me off so much, but itreally does.
Like what is?
Is farm salmon the real problem?
That's why people aren'thealthy.
Get out of here with that shit,come on.
So yeah, salmon, um, for me, Ikeep that.
I keep either.
Oh you know what I I boughtsome smoked salmon recently.
(08:05):
It's expensive, man.
Every time I get smoked salmonI'm like it's 10 bucks for like
a little four ounce thing andI'm like damn, but it's good on
a piece of toast, maybe someavocado Don't buy it for a year.
Speaker 2 (08:17):
Save up for your own smoker.
There you go.
Speaker 1 (08:19):
You know that would be cool.
Can I smoke some like tofu andstuff?
Speaker 2 (08:30):
Heck yeah.
Speaker 1 (08:32):
I might be interested .
Smoke it if you got it.
Smoke them if you got it.
What you have is salmon, thenyou smoke it.
That's good Tofu.
You can see all of these aregoing down a little bit Okay.
Speaker 2 (08:44):
well, I guess, if our last one was 14, we'll drop
down to 12.
Speaker 1 (08:47):
It is 12.
See, you've worked out the gameTofu.
I think it gets a lot of people, I know, because you eat it out
of the package.
It's not going to taste thatgreat, but I think the best one.
Invest in a press Press is good.
They sell vacuum-sealed ones.
Now you'll see it.
(09:08):
The packaging is different.
It's like in this really firmlysealed package, and I like
those.
It's a lot firmer and moreprotein because it's, you know,
less water, more firm, whatever,and I think it's totally worth
it.
It's still only like four bucksor something like that.
It's not too bad for like apound Right, and I like to break
it off into like not into cubes, I find breaking it off into
(09:30):
pieces there's just more surfacearea.
Then you sear it with lots ofspices and a little bit of honey
or maple syrup or whatever,just a little bit of sweetness,
with a bunch of different spiceslike chili powder or cumin or
whatever.
That's probably the best way.
I made vegan chicken, which ofcourse, everyone got mad about
(09:51):
that but basically you justshred it and then you bake it in
the oven with a ton of like oil.
Like you need a lot of oil.
You need like six, seven, eighttablespoons of oil.
Now you're not eating the wholething, obviously in one go, but
like you know, it's a decentamount of oil and you have to
bake it pretty high, like 400degrees, and gets all super
crispy.
Speaker 2 (10:09):
Done that a couple of times that I think tofu yeah,
the real secret with tofu isjust getting the the water in it
out.
Yeah, it has the chance to getthat nice crispy skin on it
cornstarch also add somecornstarch.
Speaker 1 (10:24):
Cornstarch helps out a lot.
So seasoning it was, you know,honestly, it's like salt, pepper
, cornstarch.
And then you can add in yourspices with a mixture.
So you take, like, say, yourmaple syrup and your honey or
whatever, a little bit of likelemon juice, and then you put
your spices in that and just mixit together.
You just mix together and thenpour that over the tofu as you
sear it.
(10:44):
Much better.
Something similar tempeh Istempeh less.
All right, I'm just going togive this one.
It says 11 grams.
I thought it would be about thesame because they're both soy,
it's both made from soybeans,right, but it must be just.
Oh, this is interesting Anyway.
But yeah, tempeh is justfermented soybeans.
My favorite way for that is justto shred it and put it into
chili.
I've done that many times.
(11:05):
Make it into chili, shred upsome tofu or tempeh, throw it
right in there.
You also shred up tofu as well.
I've also done that, but I liketempeh more.
It gives this kind of likenutty, crunchy texture that I
like more in a chili.
Uh, it will be next to the tofu.
If you've never heard a lot of,you'll never heard of tempeh I
threw.
I think I've mentioned thisbefore.
I threw out the first thing intempeh I got, because I thought
it was moldy, because it looksmoldy when you get it, so don't
(11:28):
do that, uh.
And then edamame.
Edamame is the next one andit's lower.
I love some good edamame, but10, let me tell you something.
So yeah, 10 grams protein per100 calories.
So very good if you don't like.
If you never tried it before,though, and you go to an asian
restaurant and they have it onthe menu, I'd, I'd recommend
trying it, because they make itbetter.
I think it's just because it'snot like the frozen stuff, like
(11:50):
it's fresh or whatever, and I,whenever I go to Asian
restaurant, I always get thatlittle soy sauce.
Oh, let me tell you, you wantto keep it simple Get I think
it's called muka mei mei whenit's like out of the shell, so
it's D, d shelled edamame.
Get that stuff so you don'thave to deal with the shell.
If you told them to like, youknow, try edamame.
And then they think you eat thepod.
Speaker 2 (12:12):
It's not a snap pea, you don't eat the pod, you just
eat the edamame in the pod yeah,so you know, what I like to do
is um you take some pre-shellededamame don't don't bother
showing it yourself, that's apain in the ass, it is um and
you put it in a like a jar or abowl or something.
You throw some barbecue saucein there.
(12:33):
You water down the barbecuesauce so it you know it has the
chance to soak in a littlebetter.
You let that soak and you throwthat all in the air fryer.
Speaker 1 (12:43):
Air fryer.
Does it actually get likecrispy that way?
It can get fairly crisp.
Speaker 2 (12:47):
Well, I wouldn't call it crispy.
Huh, I guess it depends on howlong you put it in.
But then you get some.
Speaker 1 (12:52):
you know, a nice barbecued flavored edamame okay,
I guess you're kind of likecharring the barbecue sauce,
almost.
So it's like okay, I see whereyou're getting that.
I see where you're getting that.
I like that idea.
I typically, yeah, I get thepre-shelled stuff and then I
just microwave it and add it torice, just super easy.
Right, it's rice and beans,it's really just rice and beans.
Um, I love that rice, oh sogood.
(13:13):
And then, uh, soy sauce andchili crisp, easy, just those
two things.
You can add more stuff if youwant, like some, uh, furikake or
whatever.
It's rice seasoning you can goto like the asian section of
rice seasoning.
So it's got just like sesameseeds and usually it's got um
seaweed and other things.
Salt razor's got salt and then,yeah, you just throw that on
top.
It takes five minutes.
(13:33):
I guess you have to cook therice, but you know you could
always get like the pre-cookedrice or whatever for that matter
.
Speaker 2 (13:42):
It's super easy.
Have that with some salmon.
Speaker 1 (13:45):
Oh, that really goes well together.
Speaker 2 (13:47):
Korean barbecue seaweed.
It's like crack.
Speaker 1 (13:50):
You know what's funny ?
Oakley eats seaweed.
The other day she woke up inthe morning.
She pointed at the seaweed.
I opened it up and she was justsmashing seaweed.
She's all over her face.
I'm like what?
Two-year-old Like seaweed?
Speaker 2 (14:06):
Your two-year-old like seaweed.
Speaker 1 (14:07):
Your two-year-old apparently right I.
I would have thought she wouldhave turned her nose up that
immediately, but she's justchowing down on seaweed.
Most people hate seaweed, soI'm going to be very interested
to see if she keeps that as shegets older.
But I I'll keep offering herseaweed because, hey, it's great
.
Yeah, so yeah, seaweed.
And then we got lentils.
(14:27):
Lentils per 100 calories.
Quick, how many grams ofprotein?
Sounds like we're dropping downto eight.
It is eight grams of proteinfor lentils and I just I like
green lentils, but you have to.
I feel like you have to treatgreen lentils a little.
It takes more effort to makegreen lentils good.
(14:48):
When I go to an Indianrestaurant, I'll totally get
green lentils.
They do it right.
When I make it myself, they'renot as good, whereas red lentils
, I feel like, are just moreforgiving.
They're softer.
You don't have to get thatperfect amount of chew like
perfect amount of doneness whereit's like too soft or too hard
(15:10):
lentils, red lentils are justdone.
So I really like the redlentils and I've talked about
cooking those in water and thenblending it with pasta sauce.
I think that's the easiest way.
Uh, just gives you a high fiberor high protein sauce like I.
I would try that.
So yeah, I mean all lentils,and they're just super cheap,
and or I guess with greenlentils, what you can do is just
add it to ground beef.
Um, like you can cook it.
(15:31):
You can even use it canned ifyou want, but cook it and then
you add it to ground beef.
Make more food, less money,more fiber more food, less money
, more fiber and then, uh, blackbeans, black beans, black beans
.
Have we dropped it?
What are we at?
Seven, seven is the next.
Just one more down.
Um, I would say, you knowwhat's you know?
I think we've talked about thisbefore.
(15:52):
But, man, the fucking refriedbeans underrated.
Speaker 2 (15:56):
I loves me some refried beans you know I got
cohen posted a black beanbrownie recipe at one point.
I've been meaning to to try.
Speaker 1 (16:03):
I did make the.
I've done, I've done the blackbean brownies.
Those are good.
Basically you just add a can ofblended black beans.
You have to blend it with alittle bit of water, so they
blend and then just add it to athing of you know brownie mix
and so you can even add.
You know what did I do?
I did cookie mix with like apumpkin puree and that was
pretty good.
I'm kind of curious if youcould do like add black beans to
(16:26):
it and then some pumpkin pureeis like the liquid version and
then you can have a really goodlike higher fiber and like more
protein, like now you'rethinking brownie, I'm thinking I
might, I might have to try that.
Now that I'm thinking about it,I like that, I gotta try that.
Speaker 2 (16:42):
Um, almonds, almonds well, I guess we're down to five
almonds have four grams ofprotein.
Speaker 1 (16:49):
It is done I was wondering yeah, it's pretty much
the last one, uh, and then likeso yeah, almonds, obviously not
the highest per 100 calories,only four grams, but it does,
it's still there.
Like people it was like oh,nuts, don't have that much.
Like, yeah it.
Yeah, it's not a chicken breast, we get it.
Speaker 2 (17:06):
And the other thing with nuts is that you're not
necessarily going to absorb allthe fat.
Speaker 1 (17:11):
That's also true if you eat them, like in their like
the whole form, like some ofthe pests hauling through.
Speaker 2 (17:16):
Yeah, I think a lot of people are confused about
that when it comes to likecalories in, calories out.
Calories in doesn't mean what'sthe number is on the bag,
that's like the total caloriesmeasured by putting them in a
bomb.
Speaker 1 (17:31):
Calorometer, right.
So what actually is?
Speaker 2 (17:32):
calories in is what your body absorbs.
So if any of that comes out ofthe other end in your poop that
didn't get absorbed right, justlike olestra.
Speaker 1 (17:44):
It's funny because, like everyone's worried now with
the EPG, have you seen the likemodified plant fat that doesn't
get absorbed?
Have you seen that?
Speaker 2 (17:52):
I remember us briefly talking about it at some point.
Speaker 1 (17:54):
So yeah, like it's in the David bar, they're trying
to get like exclusive rights tosomething.
I'm not that's what it was, butyeah, it's so EPG.
They're saying people are like,oh, it's like elestra, because
you don't absorb it, so you'rejust gonna poop out this fat.
Um, but I think the problemdon't quote me on this but I
think the problem with with theelestra was it was solid at room
(18:16):
temperature but liquid at bodytemperature, whereas epg is
solid at both.
So you're not, you shouldn'tget the same thing happening.
But like I understand, with allthat, whenever there's a new
thing, people are like, well, Idon't want to be the first one
to try.
Like I get it.
Like I totally understand, youcan wait for it to be around for
a while and see what happens.
But it would be really cool tohave something that gives the
(18:37):
flavor of fat but for only, Ithink, 0.7 calories, uh, per
gram, instead of, you know, thetypical nine yeah, yeah, as long
as it doesn't cause analleakage problems in the bathroom
yeah, yeah, but and then justuh talking.
I don't want to have to wear adiaper while I'm eating this
stuff exactly and talking, andthen for fiber, because I mean,
(18:57):
we've talked about mostly, isthe protein I want to talk about
, but the for the fiber, um, Ithink when it comes to like a
meal, it's easiest for.
For fiber, you just kind oflike look at, you have a few
fiber sources that you like thatyou can add into meals, right,
and pick something that's prettyversatile.
(19:18):
And what I want to talk aboutis that, like one that just
doesn't I feel like get enoughrecognition for the fiber is
pasta and I feel like I seepeople are like pasta, empty
carbs, terrible for you, glucosespike, diabetes, like something
you know somewhere along thoselines.
But they've done a really goodjob with the protein pastas, the
(19:40):
lentil pastas, the chickpeapastas, all these things, even
just regular plain old wholewheat pasta.
Speaker 2 (19:46):
I was just about to say whole wheat.
Speaker 1 (19:47):
Yeah, it's still pretty good it's got quite a bit
of fiber in there, so, like Ilove having those.
It just makes it so easy like,oh, what am I gonna have?
Pasta, I can add other stuff toit, right, and you know.
And then like even uh, pasta.
So you know, like, um, marinara, I think, has.
Marinara has like two grams offiber per serving.
Yeah, not a ton, but when theaverage American gets 10 to 15,
(20:09):
every little bit helps, and thenyou got your pasta on top of
that.
That's pretty good right.
Speaker 2 (20:14):
And, like you said, you could blend some lentils
into your sauce and then add alittle bit more.
Speaker 1 (20:20):
Yeah, so I think pasta is such a great
underutilized one and I thinkpeople are just afraid to use it
because it's like oh, I've beentold that bread and pasta are
so terrible for you.
Blah, blah, blah.
Speaker 2 (20:33):
Only in America.
Once you go over to Europe,everybody's like bread, pasta.
Speaker 1 (20:37):
yes, it's good, it's so funny, but we're being
poisoned by, you know, and it'sjust like well, well, I think it
could be our access to likeeverything.
That's probably the biggerproblem, but sure, whatever, um,
and then you know, it's a great, another great one that's very
versatile.
Um, sweet potatoes, I love Ilove sweet potatoes?
(21:01):
um, obviously, you can just bakeit, you can chop it up, you can
?
Um, well, you know what I'vedone.
That's, that's really good, you?
Well, I cook it in themicrowave because I'm lazy, and
then I cool it down by puttingthe fridge or freezer so it goes
faster, and then you canactually take one of those, one
of those like cake mix mixers,things, you know, is it whisk
(21:22):
like the eggs and all that sortof stuff you know talking about?
I'm talking about, yes, thoselittle, whatever the mixers are
Mixers.
They're just called mixers.
I feel like they should have adifferent name.
It's called mixers.
I don't like that.
That bothers me.
They should have a differentname.
But I will call them mixersfrom now on.
You got your hand mixer.
You got your stand mixer, Iguess, because I think mixer is
just too broad Hand mixer.
(21:43):
I like that, I feel better.
I'm back in.
So you take your hand mixer and, yeah, after it's cooked you
remove the skin and you canactually just like mix the flesh
of the sweet potato with thingslike nut butter, like a little
bit of honey.
Right, you mix it together likesome kind of liquid, like some
type of milk or something, andyou can make like a breakfast
(22:03):
bowl and stuff on top of that.
I've done that with like fruitand whatnot.
That's really good, that's Igotta do that again now that I
want that.
I'm craving that now.
Now that I'm talking about it,it's really good episodes over
liam's going to the kitchen I'mgoing to give me some oil and,
by oakley sleeping, turn thehand mixer on.
That's great wait oakley'sactually sleeping I know this
(22:26):
kid man and she wakes up at like5 am.
I'm like, oh gosh, all right,let's go.
That's fine, uh, but yeah, youadd like berries to that or like
avocado, other things that arehigher in.
Uh, I always like to add bananato it, that's.
You know.
All these things have morefiber.
Boom, you're starting your dayoff pretty damn well, uh, or
(22:46):
even just uh, what's you call it?
Like sweet potatoes, mashedsweet potato.
Like, instead of mashedpotatoes, mashed sweet potatoes.
It says, oh, here, yeah, onecup of cooked sweet potato has
approximately 6.4 grams of fiber, which ain't too bad.
That's pretty good.
That's the same as Brusselssprouts, and I think people
would like assume brusselssprouts would have more.
(23:08):
Um, so yeah, like you know, findthose sort of things that you
have, like I'm also, I love umbeans, so just like canned beans
makes it easy, have those andthen just just go to it when you
need, when you need to, andthen say just keep this shit
simple, man, and don't overcomplicate it, don't stress.
I've been getting a lot ofcomments from that, just like
especially newer people findingme on youtube and they're like
(23:28):
I'm not worrying about food andI'm like that's great, that's
what I set out to do.
It's just like chill out alittle bit.
The stress is only gonna takeyou out faster and eat your
fiber and have your protein andgo for a walk and you're good.
Go walk your cat go walk yourcat and drink some Faygo ginger
ale Zero sugar.
What does Faygo taste like?
(23:49):
Clownish Okay.
Speaker 2 (23:52):
Okay, kind of what I expected.
Speaker 1 (23:54):
Magnets how do they work?
Oh shit, I'd love to fuckingsee it's water, fire, air, dirt,
fucking magnets.
How do they work?
And I don't want to talk to.
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