Rice, Noodles, and Reality Checks: Debunking Food Myths w/ Nutrition by Kylie

I don't like to admit it, but one of my first thoughts when we experienced Thai culture was "How do they eat so much white rice and stay so thin?" Whether or not we realize it we believe certain narratives about how we approach food, its role in overall health without ever really questioning the truth behind them. I know I did. 

Kylie Sakaida, a nationally recognized well loved registered dietitian with over 6 million social media followers, comes on the show to bring a refreshing perspective to healthy eating that honors both nutritional science and her strong cultural background. Have you ever noticed that 'healthy cookbooks' don't include a lot of asian recipes? That changes HERE! 

Kylie courageously shares her personal struggle with ARFID (Avoidant Restrictive Food Intake Disorder), a less common eating disorder characterized by extreme food avoidance. Her journey and recovery ultimately inspired her career path and compassionate approach to nutrition counseling. 

The conversation challenges common Western diet misconceptions, particularly around cultural foods like rice and noodles. Drawing from her Japanese-Hawaiian background her take on nutrition is refreshing and welcome. I know you'll feel the same! 

Kylie and I connect over similar parts of our eating disorder recovery, laugh over words that make me cringe and drool over recipes like her mason jar noodles that I can't get enough of. 

Follow her @NutritionByKylie across social platforms for more practical tips and recipes & get a copy of her book here! 

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This episode was sponsored by our friends at:

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Episode Transcript

Speaker 1 (00:00):
guest today is Kylie Sakaita.
I say it right, yes, okay, good, good Name pronunciation is
important to me.
We're going to be talking allabout kind of like healthy
eating, intentional eating, butwith a twist and it's a spin
that is kind of like near anddear to my heart, really special
to me.
I know it's going to berefreshing to you too.

(00:20):
I think whenever you'reapproaching intentional eating,
healthy eating, it's soimportant to be connected to
your why and your story and toalso set yourself up for success
, and I think all everythingthat Kylie brings to the table
supports all of those things.
So if you are not familiar withher, here's a little bit more
more about her story.

(00:40):
Kylie is a nationally recognizedregistered dietitian and
content creator based in LA.
Her expertise has been featuredin media outlets like
Healthline, good Morning AmericaToday, self Magazine, men's
Health Magazine and a backgroundworking at renowned hospitals
such as Cedars-Sinai Medical.
Like TikTok, instagram andYouTube.
With over 6 million followers,which is so worth celebrating,

(01:30):
she shares practical nutritiontips, evidence-based information
and easy-to-follow healthyrecipes.
The reason I think it's soimportant to read all this, guys
, is because I think a lot ofinfluencers try to give health
information and it's soimportant to know that someone
with a lot of years ofexperience is sharing with us
today.
She is dedicated to empoweringindividuals to make informed

(01:53):
dietary choices and adopthealthier lifestyles in a
realistic and approachable way.
Well, on the topic ofintentional choices, you guys
know Wesley is little.
I nursed him for a big part ofthis last season.
Hydration was important to me.
Intentional health choices werereally important, and we're

(02:14):
hearing so much aboutelectrolytes right now.
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(03:18):
off your purchase, and I knowthat you're going to be just as
hooked as we are.
Hi, I'm Katie, a hospitalityeducator and the host of Making
Room by Gather podcast.
I am set to see our communitiesget back to the table through
hospitality, but it wasn'talways this way.
My husband and I moved toThailand and through it I

(03:41):
experienced some loneliness andwith it I was given a choice to
sit back and accept it or to dosomething about it.
And for me, that meant twothings that I needed the healing
to learn how to accept aninvitation and the confidence to
know how to extend one.
Through this process, Ideveloped some of the richest
and deepest relationships of mylife.

(04:02):
Through Making Room by Gather,you will hear conversations from
myself and experts in the areasof food, design and
relationships.
You see there are countlessthings trying to keep us from
the table, but can I tell yousomething?
Take a seat, because you areready, you are capable, you are
a good host.
You are a good host.
Oh, where are you?

(04:27):
No, there we are.
Okay.
We're circles again.
What is happening?
Welcome to real life.

Speaker 2 (04:36):
So fun.
I loved being different shapeswith you.

Speaker 1 (04:40):
That was great, oh, real life today.
Goodness Well, welcome to theshow.

Speaker 2 (04:46):
Thank you, what a wonderful intro.
I loved to have witnessed allof it.
Thank you so much.

Speaker 1 (04:51):
Of course, of course.
I hear little Wesley in thebackground.
Do you hear him coming through?

Speaker 2 (04:58):
No, I actually can't at all.

Speaker 1 (05:00):
Okay Well, that's wonderful.
Wow, Okay Well, if anyone hearshim today, welcome to the
family.
This is what this is real lifereal life over here today.
Oh, so many things we're goingto be diving into.
So I I really really try, whenI get any of my guest books, to

(05:20):
experience it myself and to readthe stories, and I'm so glad
that I did with yours, becauseyour story is pretty powerful, I
think it's.
Their topics aren't talkedabout a lot and they're
important when we're talkingabout health and healthy eating.
But let's start with some ofthe fun stuff.
So you called Hawaii home, soto start, what's the correct

(05:41):
pronunciation?
I've heard it said a fewdifferent ways.

Speaker 2 (05:44):
This is such a great question.
So the correct pronunciation.
I think a lot of people sayHawaii, but a lot of locals say
Hawaii or Hawaii.
There's like something calledlike an okina between the two.
I's in Hawaii, so that is likea glottal stop or that indicates
glottal stop.
So that's why you'll hear itpronounced differently when

(06:05):
you're there and that's why Ipronounce it differently too
Sometimes.
I think there came a time when Ilived on the East coast and
like the mainland for such along time that I stopped saying
it Hawaii, because people wouldkeep asking me about it in mid
conversation.
I'd be like, oh, and it becamethis whole conversation and I
was like you know what?
It'd be just so much easier forme to just say Hawaii and for

(06:26):
people to not always questionthe way I say it.
And then I think a few yearslater I was like what am I doing
that for?
Like I really want to obviouslypronounce it correctly, I want
to do it justice and even ifthat warrants like a few minutes
of this conversation that Ihave to have with this random
person that I just met, that Ithink it's worth it just because
it's such a, such a beautifulstate to be part of or to be

(06:48):
from wow, wow, yeah, I love thatperspective.

Speaker 1 (06:52):
I think that's important and I'm glad that.
Glad you went back to that.
Yeah, yeah, no, it's important.
What do you wish people knewabout life there?
Because I feel like there's aperception from the movies, but
that's you know, that's all alot of us know about it.

Speaker 2 (07:07):
Yeah, I think that Hawaii is just the most special
place on earth.
I definitely feel lucky to havebeen raised there and I wish
I'm, first of all, I'm so gladthat people love it as much as
they do and I'm so glad thatpeople are able to appreciate
how beautiful and how special itis.
But Hawaii is just so much.

(07:29):
It is such a.
It has such a beautiful culturewith deep roots, such a, I
think, like a painful historytoo, and people are still, I
think, navigating what it meansto preserve that in the face of
constant change.
And I think that being raisedthere was such a something that

(07:50):
I'm so grateful for.
It instilled a strong sense ofcommunity in me as well as a
strong responsibility to carefor the land, and I think,
although it's obviously sobeautiful, it's still a place
that should be respected and notjust consumed.
I actually have, like my one ofmy favorite rings that I have is
this ring that I've had for 12years now and it says Live Aloha

(08:13):
.
And I got it, obviously likelocally made in Hawaii, at this
craft fair that I went to.
I think that it's just likethis really beautiful reminder
to show up with heart, to treatpeople with respect, to give
without expecting something back, and, I think, to move through
the world with care for others,and that's all I feel like I'm

(08:37):
ever trying to do, even if Ilive in a different state.
So, even though I was born andraised there and I live in
California now, I still feellike it stays with me wherever I
go.

Speaker 1 (08:48):
Wow, that's so.
It's such a beautifulinvitation, invitation to all of
us.
I love that it had that much ofan impact on you.
You know home, because homedoesn't always have that effect
on people, Right, and so that's,that's really sweet.
And also I'm like you've had aring for 12 years.
It's really impressive.
I lose all my jewelry.

Speaker 2 (09:06):
No, it's truly the most impressive feat.
Like I always lose stuff too mymom knows I don't spend a lot
of money on like sunglasses orjewelry sometimes, because I
always end up losing everythingbut this ring is truly the only
thing that I have.
It is so important.
I'm like, okay, I can't losethis.

(09:27):
I got this at this local littlelike spot and I just I don't
think they have like a physicalstore, so I was like I have to
like.

Speaker 1 (09:37):
Oh, yeah, wow, I, you know what's so funny talking
about this.
So I just did a national TVsegment and they were giving a
gift as a thank you and you knowI was expecting like a mug or a
t-shirt and she came out withthis like very practical kind of
like bag and she was like letme explain this.
She's like all the guests saythat they lose their jewelry.
This is to help you not lose it.

(09:57):
And so they were these littleum, she called them like pill
bags.
Yeah, little, she called themlike pill bags.
And she was like when you leavetoday and you're just like
changing into your comfy clothes, like put your jewelry in these
bags and set.
And I was like this so like youknow, you know the.

Speaker 2 (10:14):
That was definitely like only girls would know.

Speaker 1 (10:19):
It was so like unconventional, but I'm like I
really appreciate this.
Yes, Because I would lose theseearrings today.
Molly, her name was Molly.

Speaker 2 (10:33):
She was the genius behind it, wherever you are, for
influencing us.

Speaker 1 (10:39):
Um, okay, so there is .
We are totally shifting gearshere to a different side of your
story, different part of yourstory, but you well, let me just
say it's not talked aboutenough.
I have maybe seen one personshare about this on social media
their story with it, and aneating disorder is a part of my

(11:00):
personal story.
It's an uncomfortable one tohave, but, I think, something
that a lot of people deal with.
But you developed and if I'mmispronouncing any of this,
please correct me, I want totalk about it properly but you
had ARFID as a kid and thatimpacted your relationship with

(11:20):
food, the development of yourplatform, all of that Can you
explain to those listening?
What does this look like?
I think we commonly hearanorexia, bulimia, things like
that.
This is kind of a different, itshows up differently, and so
talk to us about it.

Speaker 2 (11:37):
No, thank you so much for even asking about it and I,
first of all, I appreciate youreading through the book, even
like the parts that I feel like.
And I, first of all, Iappreciate you reading through
the book.
Um, even like the parts that Ifeel like wouldn't even be as
popular, right, like thephilosophy or like the about me
and um, arfid definitely isARFID, which is avoidant,
restrictive food intake disorder.
Um, again, it's like not widelyrecognized and if I didn't, you

(12:03):
know, have to study in schoolbecause that's my occupation,
and if I didn't have it myself,I wouldn't know what it is, just
because it is not as common.
And also, when people do haveit, it's not something that they
usually want to talk aboutbecause it's seen as something
that's, again, not wellunderstood.
So, barf it.

(12:24):
Um, is this eating disorderwhere someone avoids certain
foods and it can significantlylimit how much you eat, and the
reasons behind avoiding thesefoods aren't, I would say, like
typical, of like a what aneating disorder usually looks
like for, or at least whatpeople think an eating disorder
looks like?
So it's not because of likebody image concerns, but it's

(12:46):
due to like sensory issues, likeyou're choking or vomiting, or
just like a lack of interest infood.
It's characterized as likereally extreme picky eating, but
it's not like it's not justpicky eating, it's just to the
point where it's actuallydepriving someone of that food.
And for me it led tomalnutrition, being

(13:08):
significantly underweight, andbeing underweight this led to
you know, this was obviously anextreme case where I wasn't able
to regulate my body temperature.
I was always super cold, I wasalways tired and weak and social
situations involving foodreally stressed me out.
Like I had to go to acardiologist at some point
because they had sensed cardiacabnormalities, likely due to

(13:32):
malnourishment.
I eventually got hospitalizedand the doctors had no idea.
They had characterized it asanorexia because they didn't
understand what ARFID was yet,because it's true that new it's
such a recent diagnosis in themedical world and at that point,
since there were no resourcesand I, even the doctors didn't

(13:56):
understand, I think I rememberthis one point in elementary
school um going to like thehealth room or like the nurse's
office so often that I justnever thought that I would lead
a normal life and that I wasjust so sick all the time and
that that was so confining, andobviously the doctors didn't

(14:17):
know what was going on and theyhad sent me to a dietician who
specialized in treating eatingdisorders.
She helped me gain more weight,she helped me eat more and that
ultimately improved myrelationship with food.
I was able to recover fully,which is, I feel, like such a
obviously such an extensiveprocess for a lot of people.

(14:39):
But the difference was reallynight and day, like I think that
it's, I'm sure you know and alot of people know eating
disorders can completely drainyou physically and day, like I
think that it's, I'm sure youknow and a lot of people know
eating disorders can completelydrain you physically and
mentally and it just doesn'taffect like your plate, it
affects like your whole life.
But I think that with the rightsupport, things can absolutely
change.
That's the hope that I want topass on, and I also hope that

(15:03):
people know that theirrelationship with food or their
negative relationship with fooddoesn't always have to be that
way.
So thank you so much for asking.

Speaker 1 (15:12):
Yeah, there was a quote you had about your healing
process, I think, and if youwant to give more context,
you're welcome to, of course.
But you said, for the first timein years, food no longer held
power over me, controlled everyaspect of my life or dictated
every move and thought.
For the first time ever, I cameto appreciate the importance of
food, not just as substance butas a source of joy.

(15:32):
And my word for the year isremember, and that looks like a
few different things to me, butI think it is just kind of hit
me as we're talking, like Ithink that struggling with food
might be a lifelong thing for me, like in seasons of stress, you

(15:54):
know, like, I think, anyonewith an eating disorder, there's
kind of always a lure in stressor insecurity.
But I think you and I are bothreally walking in a lot of
health and freedom right now andI think it is so important to
stop and like just celebratethat.
Yeah, you know, because, likeyou, in that season I was like

(16:17):
man, am I ever going to live alife free of this?

Speaker 2 (16:19):
Yeah.

Speaker 1 (16:20):
Right, yeah, yeah, there is freedom, and you've
created so much beauty in thatfreedom.

Speaker 2 (16:25):
No, I appreciate that , and so much beauty in that
freedom.
No, I appreciate that and Iappreciate you sharing that too.
I feel like eating disorderscan be such a vulnerable topic
to discuss, just given it'sobviously such a vulnerable part
of life that stays with us inso many different ways, and
recovery can look so differentdepending on the person and
depending on what that journeylooks like.

(16:47):
But I hear you in that.
It can be also so freeing torecognize the differences in how
we feel at different parts ofour recovery process and being
able to, as you had said likeremember is your word, which I
think is really awesome beingable to hold that and remember
what that looks like movingforward.

Speaker 1 (17:09):
Yeah, wow, well, I I always connect so deeply with
people with with a story youknow what I mean Like they've
really gone through the trenchesand then created beauty and
you've done that, and so I wantto talk about your book and your
platform more.
So, listen, I am a foodiethrough and through.
I love food.

(17:29):
I love big portions, I love bigflavor, all of it, I love it.
I love food.
But I'm also that friend that,like, really loves health.
I love a good, healthy food,you know.
So I want it to be both, and soI have a ton of cookbooks.
I have a lot of healthy eatingcookbooks.

(17:49):
A lot of them are eitherMediterranean or I'll call them
like healthified American.
What I loved about your book andI actually didn't know this
upon receiving it I got it and Iwas like, wow, there's a lot of
Asian influence, and I was likethis is amazing, I know,
because part of our story is we,asia was home for us for a long

(18:13):
time, and so a lot of peoplethink in American we'll call it
like diet mentality, cleaneating mentality is I can't have
Asian food, there's too muchrice.
I can't have Asian food,there's too many noodles.
That's like such a common orthis too high sodium, all these
things.
I love how you shared aboutthis in the book and how it felt

(18:35):
for you going to be you andyour program there.
I don't know how much you'regoing to get into it.
So if anyone buys the book,read that because it's very
eyeopening.
But what do you want people toknow about the truth, the other
side of this misconception.

Speaker 2 (18:51):
I thank you so much for first of all being so
excited about the fact that,like I would say, half the I
think I tried to do the math andhalf the recipes in the book
are Asian inspired, and it's notsomething that you probably
guess when you see the cover ofit.
It's.
The cover of the book is is theblackened fish taco bowl, and

(19:16):
it's funny because I I thinkthat if you look at my social
media it's like a pretty goodrepresentation of my diet.
Sometimes it's like so muchAsian food and then randomly
there's like a chicken orzo soup, kind of like that healthified
typical American diet, like thatWestern influence and that
Mediterranean influence, and I Ifeel like we have very similar

(19:39):
palates in that way where welike love a good Asian dish, but
we also love good like freshMediterranean ingredients too,
which I think definitely has aplace in the diet, of course.
But I think, growing up in likea Japanese Hawaii household,
rice and noodles are truly partof every meal.

(20:00):
I still can't imagine me likecertain meals without them, just
because for so long they'veobviously come with every food
that I've eaten growing up, andI think for a long time, as I
had mentioned in the book, I hadinternalized that idea that
rice noodles were like a badfood per se or needed to be

(20:23):
avoided.
But I think that the truth isthat rice noodles were like a
bad food per se or needed to beavoided.
But I think that the truth isthat rice noodles, especially
paired with rice, or like fiberrich veggies, protein, healthy
fats, can absolutely be part ofa balanced, nourishing meal.
And that section that youmentioned in the book, which is
the about me section, I think Ireally I didn't completely

(20:47):
understand this when I was anundergrad, like when I was at
Boston University, I hadrecognized that my diet was
different than my classmatesdiets, and this set in it
definitely made me feel a littleuncomfortable, where I was like
, oh, maybe I'm not as good of adietitian as them because my
diet is nowhere near what itshould be.

(21:08):
And I had this idea for a littlewhile until I started my
dietetic internship, which isthis part of the dietitian
process where you go to ahospital and you have different
rotations, kind of like aresidency, and at the hospital
that I was at, a majority of thepatients that I worked with
were non-English speakingimmigrants whose cultural foods

(21:30):
were just so important to theirdiet and lifestyle, and when I
saw how important it was to takeinto account their needs, their
preferences and their culturalbackground in order to encourage
sustainable eating habits, Ithink I realized how I could do
the same thing for myself.
If that was something that wasso important to my patients,

(21:53):
then it's something that I alsoneeded to find important with my
own eating as well.
And I think that said I mean,rice is such a staple across so
many cultures for a reason right.
It's so comforting, it's easyto digest, it can be a great
source of energy Connected toculture.

Speaker 1 (22:09):
So connected to digest, it can be a great source
of energy.
Connected to culture, soconnected to culture.

Speaker 2 (22:12):
Yeah, absolutely, and I feel like rice has like a
different story for each cultureand I think that that is so
cool to learn about and I thinkthat, especially, of course,
everyone has differentpreferences.
I love white rice.
I grew up on white rice.
People can do brown rice too,if they prefer rice.

(22:33):
I grew up on white rice.
People can do brown rice too,if they prefer, and they can mix
in fiber rich ingredients likeedamame or something like a
fermented vegetable, like kimchior seaweed.
That's what I just had lastnight.
I had rice with.
I actually had one of thedishes from my cookbook, which
was the barbecue beef bowl, andthat has this like smoky ground

(22:54):
beef with onions on top of bedof rice, but then I added kimchi
and I also added cucumbers onit.
So I think that it could bealso a vehicle for other fiber
rich ingredients and I thinkthat when your meals are made up
of food that you actually enjoyeating, then nourishing
yourself doesn't feel as much ofa chore, like it feels natural

(23:15):
and satisfying and sustainable,like you're not forcing yourself
to follow rigid rules or giveup flavors that you grew up with
.
You're just building habitsthat honor both your health and
your heritage and I feel likethat approach is what really
supports like long termwell-being.

Speaker 1 (23:33):
Yeah, it is so important for us to take the
time to learn and evaluate someof these things that we've
believed Totally.
Yeah, and I remember when wemoved to Thailand I hate
admitting this, it's notsomething like a thought I'm
necessarily like proud of, butit's a thought I had nonetheless
Like I went to Asia, they hadrice three meals a day, rice or

(23:54):
a noodle three meals a day.
And I remember my first thoughtand again, believe me, I'm not
proud of this, but I'm like howare they all so slender?
You know, I was like cause, inmy mind I was like white, white
rice.
How could they, you know?
And I, you know, after I reallyworked through it, I was like

(24:16):
what am I missing, you know?
And I was like, wow, there, youknow, I I had to challenge my
belief system, which we allshould be Right and um, and then
I remember I would, yeah, Iwould just opt for like all the,
you know, like the currieswithout rice, and not be totally
satiated or like satisfied,right, and but you have it with
rice, and I'm like, oh, thatfeels complete to my body, you

(24:36):
know.
And yeah, there's a whole beliefsystem.

Speaker 2 (24:40):
I totally hear that.
I feel like so many people havefelt similarly when they travel
to Asian countries and it'skind of like that stark contrast
between, like Asian diets andAmerican diets and even thinking
like, how does this fit intopeople's lifestyle and how is
this something that I guess?

(25:00):
How does their diet even affecttheir body and their health and
what role does that play intheir own I think, day to day
schedule?
I think day-to-day schedule butI think you said it perfectly
where it's like rice can be thatsatiating part of the meal that
people love to have and it canjust make the meal feel so
complete.

Speaker 1 (25:20):
I, um, I'm laughing.
I uh, I told my husband theother day I'm like.
You want to know, my leastfavorite word in the word word
in the world is, and he goeswell, I said satiated.
I've said it like a hundredtimes since then.

Speaker 2 (25:33):
I know the thing is.
I know exactly what you mean.
Um, it's such an interestingword that it's funny, because in
the nutrition dietitiancommunity it is just such a word
that we use all the time.
But I think outside of thenutrition dietitics community
it's kind of weird, like it's.
Yeah, it's weird.
It's kind of a weird word thatis used in different ways.

Speaker 1 (25:56):
And the first time someone said it to me I was like
it felt so like high class, youknow.
But I'm like I it's it serves apurpose, like okay, so how
would you define it?

Speaker 2 (26:07):
It means like fully satisfied in every way, or like
I mean it truly in like aphysical and emotional sense
where it's like okay, likesatiety is something that is
both physical and mental for alot of people, and I say that a

(26:37):
lot and I forgot I thinksatisfying was one of the words
that was floated out there aspart of the title.
And then, who was it?
Maybe it was my cookbookphotographer.
Someone was like no, they'relike this doesn't sound the way
you think it sounds.

(26:57):
And I'm like you're so right, Ineeded someone to say that to
me because we use it so oftenand I think to your average
person it kind of sounds alittle strange.
And I pivoted so quickly.
I was like yeah, that's notgoing to be part of the title,
like yeah, yeah, I use that asfine a lot too.

(27:17):
Yeah, but satiated is like onestep beyond satiated is a step
behind it or a step beyond it.
Um, satiated is its own thing,which means something so similar
, but yet it's also so different.
So I get you.

Speaker 1 (27:34):
Do you have words?
Are you like someone that isbothered by like words?
You know there's like thepeople that are in, the people
that aren't like moist and wordslike that.

Speaker 2 (27:42):
Thankfully, I am not bothered by the word moist.
I definitely have things thatI'm randomly bothered by, but
it's not like a typical it's.
I can't think of it off the topof my head.
It's not a typical word likemoist, though, yeah.

Speaker 1 (27:57):
Satiated is my moist.
Okay, you know what?
I'll just say it.
For the rest of it, I mean,listen, I'm the one that just
brought, brought up this wholething.
So, and I'm, I hear you, I willkeep that in mind moving

(28:24):
forward, I'll say satisfiedinstead this because that's the
best way to make theseconversations like the most
helpful to people.
So you talk a lot about how tostock your fridge and to shop
for like the freezer and thepantry, just for like everyday
cooking and success.
This might look a little bitdifferent with like the Asian
cuisine influence, but you couldtake this whatever direction

(28:46):
you want, and so I.
What I've loved is, the furtheralong I get in like my health
journey and like learning how tocook, is that my pantry is
ready for like a breakfastcookie really quick.

Speaker 2 (28:58):
Like it's there.

Speaker 1 (28:59):
It's just like already there, and so that's the
goal I want people to know asthey're listening.
That's the goal.
It's not to have you spend acrazy high bit like people get
so frustrated right Like in thislearning process.
This is to make your lifeeasier, and so tell us what you
want us to know about this partof the process.

Speaker 2 (29:18):
Yeah, no, I'm glad you brought that up because I
think it's a part of the processthat everyone has to go through
.
It's the beginning stages ofdeciding that you want to start
cooking at home, but it's alsothe belief, or like the
realization, that you're like,wow, I have to buy everything
now and it's so daunting andit's also really annoying, where

(29:39):
you're like, oh, where do Istart?
Like, how do I even start tobuild up my pantry in any way?
And I think that, as you hadmentioned, it truly is the best
feeling when you have everythingavailable except the fresh
ingredients for something.
Like maybe now I can makewhatever dish that I want to

(30:02):
make, but I already have all theseasonings, I already have all
the spices, because I use themso often, but it's just about
getting the chicken and like thebell peppers or the broccoli.
They just don't have that,unless I'm using frozen, which
is totally fine too, um, but Ithink that for someone just
starting out, I always recommendbuilding like a foundation of

(30:25):
like versatile nutrient richstaples that you actually like
and can use regularly, nutrientrich staples that you actually
like and can use regularly.
And I guess there's like thefridge, the freezer, the pantry
there's all these differentparts of, I think, the kitchen
to arm For the fridge.
I tell people to do like a prewashed grain of some kind that

(30:45):
is ready to eat whatever theywant.
It could be like spinach orlettuce or arugula, just
something that they actuallylike.
Um, because it's so easy to addthat to so many dishes.
Um, eggs I know I say this at atime in which eggs are a little
pricey, but I think they'recoming down.

(31:06):
The last I saw um, it's finallydropped.
Um, and I think the average eggprice across the country was in
the four to $5 range, which isstill pricier than it was, and I
know that's not reflectedeverywhere, but I'm hoping to
see that continue to come down,because eggs are typically a
really affordable source of acomplete protein Um, so usually,

(31:29):
of course, eggs um of acomplete protein.
Um, so usually, of course, eggs.
Um tofu, because I'm Asian.
So I really like tofu.
I love tofu.
I love it.
Yeah, it was so good, um, and Iunderstand why people don't
love tofu sometimes becauseperhaps they've never had it in
a really good way.
Um, but tofu is always in myfridge at least.
Um.

(31:49):
If they're more like a meateater, I tell people to have
something like a pre-cookedchicken, like rotisserie chicken
or something just to have.
Of course, that doesn't lastlonger than a few days, but just
to have like for meal prep, forsome kind, even if you want to
throw it into a soup or throw itinto a taco.
There's just so many differentways to have or to use

(32:13):
pre-cooked chicken.
Greek yogurt, obviously forlike a good protein source, but
something that can also be usedin sauces, even just like a
yogurt bowl, a smoothie.
All these ingredients havemultiple uses for them, which I
think is key to building out thepantry for the freezer.
I love the freezer.
My freezer is always the onethat's full me too just a place

(32:37):
where all of my fun likedesserts live, but also where,
like, all of my most importantparts of my pantry are like.
It's like frozen vegetables,frozen fruit, so you can use
that in frozen vegetables andlike different dinners.
I have like a whole freezerfriendly section that I like to
use frozen vegetables, frozenfruit for smoothies.

(33:00):
Um, I like to cook rice orgrains ahead of time and then
freeze them um, so that's wherethey live as well.
Um, I think frozen proteins,like frozen fish, frozen shrimp,
frozen edamame just truly agame changer for throwing meals
together, because I feel like somany people center their meal
around their protein.
So when you have your proteinalready cooked or already ready

(33:23):
in some way that you don't haveto go out and purchase it, it
makes it so much easier.
Shelf stable items.
I tell people to do like a,like an instant rice slash
quinoa, just so that they havesomething ready to go.
If not, that some sort of likewhole grain bread or pita, just
to have some sort of vehicle tohave, I guess, different foods

(33:46):
with, because I feel like thatstarch is something again that
is so satisfying, not thank you,I appreciate it um, just
something like you know, umwhole grain bread or pita, um or
oats, something like cannedbeans I'm a big canned bean girl

(34:08):
.
Um, this is a little crazy.
I just had a whole can ofchickpeas yesterday.

Speaker 1 (34:14):
Well, you know what really bothers me?
People with portions.
People are like man, you'regoing to eat that whole salad.
I'm like, yes, it is freshvegetables and protein.
I'm like you would never saythat to someone with a burger
and fries You're going to eatall that.
Sometimes I mean, I'll behonest, would never say that to
someone like with a burger andfries, like you're going to eat
all that.
You know.
And then like, sometimes I meanI'll be honest, I don't know if

(34:34):
you do this, like if I'm on,like on a road trip or on the
run, um, I'll have a whole thingof hummus, like a whole
container, you know or not.
Like the deep, not like theCostco ones, but like and people

(34:54):
are like, man, you're havingthat whole thing.
I'm like, yes, it is a greatsource of everything I need
right now for a complete meal.
You know, like we have theseweird thoughts about quantities
of food.

Speaker 2 (35:01):
Like no, I hear you.
I think that, um, and for a lotof people this can come up for
so many different reasons.
I think that in response to mesaying that I have a whole can
of chickpeas, to be fair,usually the response is how do
you eat that much fiber in asitting?
And I also get that response.

(35:22):
I actually just posted thisvideo about slowly increasing
fiber intake, because somepeople get really excited about
vegetables and fiber once theyhear it's good for you.
Um, they eat large quantitiesof it and then they have like
the worst gas in the world andthe worst bowel movements after
that and that I totally get aswell.
Um, but you just have to slowlywork your way up and then you

(35:43):
get to a point where it is muchmore, I think, easy on the body
for you to get a whole can.
And it's not as though I justmeant to do.
It is just it was part of asalad and then the rest.
I was like I guess I'll justroast them.
I just was just roast them andeat them as a snack.
And then I didn't mean to eatthem as a snack that day.
I was like I'll just save themfor later.
But then they were just so goodI just ate the rest of it.

(36:06):
I was like, oh wow, Like I, Ireally finished that off, which
is great because I didn't wasteanything, but at the same time I
was like that was a lot offiber, Um, and a little more
than the average person.

Speaker 1 (36:16):
I get that, Um, there are worse things, but it was
really good, so I could not eatit, Um but I really loved to
like there's so many amazingbrands I don't know if you agree
of like a ready to go Asiansauces or like ready to go uh
like Mexican sauces.
That are amazing ingredients.

(36:36):
If I just keep this in thepantry whatever I have like.

Speaker 2 (36:41):
I love a good ready to go sauce.
I think sauces are so key tomaking a food or a meal taste
good, and when you eliminatethat part of the meal process
which is making the sauce, theneverything comes together so
much easier because youbasically just have to cook
everything and then you justthrow your sauce in.
So I totally get that.

Speaker 1 (37:01):
Your breakfast cookies.
I loved them, oh my gosh.
Yay, I'm so glad, yeah, andI'll tell you, though.
So I didn't have, I think, thethings you suggested and you
give a few like swap options.
I had an unsweetened dry cherryand a really good like cacao
option, and so I put those inand it was like a chocolate
cherry cookie, and my friend isgoing through a really big

(37:26):
dessert phase right now.
I needed something a littlehealthified it hit the spot.

Speaker 2 (37:35):
It was great.
Oh my gosh, I love a cherry.
I love a berry and chocolatecombo of some kind, and a cherry
and cacao combo sounds so goodright now.
Like I'm thinking about thatand I'm like you know what.
I know that's not like the tip.
I know there's so manydifferent combinations of what
that breakfast cookie can looklike, but you've inspired me to

(37:56):
have something with a cherry andchocolate type of dessert,
right now.

Speaker 1 (38:01):
Oh man, I am so glad that's the way that I inspired
you today.

Speaker 2 (38:06):
So many different ways right now.

Speaker 1 (38:09):
And I, you know, I'll be honest too.
It wasn't my breakfast, it wasmy I'm not kidding with my three
o'clock in the afternoon, Ineed something sweet.

Speaker 2 (38:15):
No, I.
It's kind of like that slumpperiod for me where I get a
little tired, like this is agreat time for a nap, also a
great time for a snack.
It's like my body can't decidewhat it wants to do.
It either wants to eateverything or it wants to take a
nap.

Speaker 1 (38:29):
And.

Speaker 2 (38:31):
And I feel like a snack is just so important.
It also is the time in theworkday where, like, you also
just need something to keep yougoing to the last few hours of
the workday, when you're likeplease, I need something to live
for, I need something tasty andsomething satisfying.
Now I'm like really thinkingabout how often I use the word

(38:53):
satisfying.
I'm.

Speaker 1 (38:55):
This conversation will change but I'm very, I'm
very okay with that.
That's an approved.

Speaker 2 (38:59):
Okay.
That's an approved vocab wordbut no, I'm saying it so often,
I'm actually thinking about, I'mlike wow, do I actually say the
word this often?

Speaker 1 (39:08):
Okay, If we like, change the the script, like
around that or whatever.
Um, I think that there is somuch in the health world Like
you want to lose weight, youhave one egg white in the
morning, you know.
Or like you have a salad withtomato and cucumber and that's
your lunch and people are likestarving and angry, you know.

(39:31):
And so I actually think thatsatisfied is very appropriate,
because I think it's somethingpeople want.

Speaker 2 (39:38):
Yeah, no, totally People.
I mean that's like the perfectway to put it on deprivation and
restriction, and satisfactionis rarely achieved when it comes
to changing our diet in thought, you know, I guess in their

(40:02):
eyes, positive ways, although itmight not be so positive.
So satisfying is definitelyproperly used in that context.

Speaker 1 (40:11):
It is in fact.
Yeah, I was going to say it isindeed.
I have a friend that says thatphrase a lot, so every time I
say I think of him.
I'm really hung up on wordstoday.

Speaker 2 (40:20):
No, it's okay.
Do you ever have like acatchphrase where it's like you
find yourself saying it a lotyeah, what's your?
Do you have one?
Yeah, I do.
And I don't think ever.
Ever since this is likeseparate.
Maybe seven or eight years ago Ihad this thing where I I set
this like phrase and I stoppedsaying it.

(40:42):
It's not important now, butlike, I said this phrase and oh,
I remember the phrase.
The phrase was it was a time orsomething like that Whoa, yeah,
I'm, or something, and myfriend, I think it's because me
and my friend would say that toeach other and it just slowly
leaked out into everyconversation I ever had with
anyone like after that.

(41:03):
And then my friends taught methey were like you say that a
lot, what do you like?
What do you mean by that?
And ever since they said that,I was like oh, my God, like.
I've become so self-conscioussometimes of the things that I
repeat in my daily life andright now, that phrase for me
that I've become more aware thatI say all the time is um, it
was a whole thing.

(41:24):
I say that all the time Like,and the thing is, you can say it
for everything.
It's.
People ask me how my day was.
Usually something crazy happens.
Some someone emails me.
It's like this whole it's.
It was a whole thing.
And it's my way of getting outof telling this long drawn out

(41:45):
story, but still emphasizingthat it was a whole thing, like
it really was.

Speaker 1 (41:50):
If you said that to me, I would love it, like I
would totally know what youmeant.

Speaker 2 (41:53):
Okay, good, I'm so glad because I can't stop saying
it I have a lot.

Speaker 1 (42:01):
I have a lot of them, but in the Thai language.
So we, we learn Thai, we speakThai and they say Chai Mai at
the end of every sentence and itmeans, like you know, they say
that all the time.
And so when I came back toAmerica I I flipped it, like you
know, to the English equivalentand I say, you know, like all
the time, and I, well, I don'tknow, it's no, I'm sure that's

(42:26):
fine.
But I people say I say that alot and they're like we don't
say that here as much as you'resaying it I.

Speaker 2 (42:35):
I know this is a whole no, I can.
I can ask you later but I knowthat there's a lot of talk about
Thailand right now with thewhole white Lotus season and I
feel like Thailand is definitelygetting it's time in the sun
right now, rightfully.
So I think Thailand is a reallywonderful I mean, I obviously
have some Thai dishes, thaiinspired dishes.
I'm curious later.

(42:56):
No, it's like the next stop.
I only went to Asia for thefirst time in my life last year
and I'm Japanese.
It was like I have to go.
I'm Japanese, I I grew up goingto Japanese school Like I have
to go to Japan and it was justsuch a life changing experience
and now I'm like I really wantto go to.
Thailand is actually next onthe list that I really want to

(43:18):
go to Thailand and Taiwan and Ijust feel like there's just so
much to explore and so much alsodelicious food to eat too.

Speaker 1 (43:29):
Well, let me know when you go.
I mean that seriously.
And then I mean this.
I don't say things that I don'tmean.
I hope that listeners know thatby now.
But any, if anyone, is going,please let me know.
Because Chiang Mai was home,which is the city in the North,
and um, bangkok is a veryspecific experience and I think

(43:51):
that maybe you should spend aday or two there, Um I, if
you're making the trek toThailand, and maybe people from
Bangkok would say somethingdifferent, but Chiang Mai is way
more chill, way more serene,way, I'll say, safer, and I love
suggesting the localexperiences.

(44:11):
That's so much beyond the tour.
Sure, have your moment in thetourist scene, but there's so
much more beyond that that makesit what it's known for.

Speaker 2 (44:23):
No, totally.
It's funny because I know thateven hearing you talk about
Thailand, it reminds me of how Italked about Hawaii too, where
it's like there's this side ofthis really popular destination
that is so beautiful thateveryone sees, but there's this
side of this really populardestination that is so beautiful
that everyone sees, but there'salso that local experience or
that, that life that penetratesthe surface of what that looks
like superficially.

(44:44):
That is just so important tothe culture and just so such a
beautiful thing to experience.
So I totally hear you.
It's such a such an importantthing for me, I think, moving
forward, experiencing all thesedifferent countries, and I will
definitely be going to ChiangMai, thank you.

Speaker 1 (45:02):
I'm like take me with you.
You know what?

Speaker 2 (45:07):
Let's just blow off the next few weeks.
Oh my God.

Speaker 1 (45:10):
Screw the podcast.
That sounds like a dream.
You know what?
I know it's home.
It is.
It's home to us and I know,like you, living away from home,
it's a.
It's a gift when you call twoplaces home, and also a
heartache, right, Like well, weand each of our conversations.

(45:37):
Well, actually, you know what?
Let me, let me just get yourfinal thoughts on this.
What features in the book areyou most excited for people to
experience?

Speaker 2 (45:47):
Oh gosh, I could.
I could talk about this for along time.
I I'm really excited about thebook because I think that it's a
cookbook but it's not like thetypical cookbook that I've seen
on the shelves.
And, like you, I'm a big fan ofeven just collecting cookbooks

(46:08):
and trying different recipes andI myself am like a consumer,
like on the cookbook reader side.
I totally understand thatexperience and I think I tried
to just make it really trulyjust so simple, like a nutrition
guide and recipes all in one.
So, as you had seen, like, thefirst part of the book is kind

(46:28):
of like that nutrition 101.
That has all of theevidence-based information.
It reviews what to include inthe diet, why you should include
certain nutrients, practicalways to do that, and then it
goes into like guides, so likehow to balance your plate, how
to eat mindfully, how to stockyour pantry, fridge and freezer,
speaking of which, um.
And then, after you get allthat information, if you choose

(46:50):
to read that, if you don't,that's also totally fine then it
finally gets into like thecookbook.
The cookbook is obviously themain part of this book and it
through all those recipes.
You see, I think the story fromthe about me and also the
nutrition guides and thenutrition 101 come together in
these recipes.
You understand why I'm usingcertain ingredients, or why I'm

(47:12):
using white rice in certainrecipes, even though I'm a
dietitian.
I explain.
I'm like no, I really justreally like white rice.
If you want brown rice, youshould totally use brown rice.
But I also want to be authenticin the way that I eat certain
foods and I think that's likethe beauty of food.
It can be experienced indifferent ways and you can
choose to swap out certainingredients if you want.

(47:33):
Hence why we, as you hadmentioned, have, like the recipe
remixes.
We have kitchen notes so thatif you do want to make
substitutions and swaps basedoff of your own preferences, you
can totally do that.
I tried to really make the bookfeel that eating well doesn't
have to be overwhelming.
It doesn't have to have, itdoesn't have to include

(47:56):
complicated recipes or expensiveingredients, um, and it's okay
to use shortcuts like frozenvegetables and nutrient dense
convenience foods like cannedbeans and rotisserie chicken.
Um, I basically just made itfor people who are busy, tired,

(48:16):
confused, also me, like I.
If I was young and I saw this,I was like this would have been
so helpful, like years and yearsago.
But, um, I just tried to makeit, hopefully not as
overwhelming, um, but yeah, youhave me eating noodles at lunch.

Speaker 1 (48:35):
What like postpartum mom that's running a business at
home is eating noodle soup atlunch?
You know, like that's not.
I'm so happy I could do thatfor you.
I love noodles.
So, yeah, no, seriously, it'slike a gift.
It's a gift.
I went through a seasonpostpartum where I was eating
like bagels every afternoon.
I'm like and there's nothingwrong with bagels, like you know

(48:57):
but I'm like this is not who Iam at the core.
I need a different experience.

Speaker 2 (49:03):
Yeah, you have.
You're obviously so busy andoverwhelmed with bringing
another life into this life andtaking care of another human
being, and just being a mom andeverything that entails is such
a big job in and of itself, soit's hard to even just do daily

(49:25):
tasks.
It's understandable why thediet can also be so different
postpartum and why it'simportant to make it as easy on
yourself as possible.

Speaker 1 (49:39):
Yeah, which your book also.
I like to plug that too,because I think a lot of moms
listen or maybe soon to be, orhope to be, and your book gives
a lot of easy solutions for that.

Speaker 2 (49:45):
I appreciate that.
I'm glad you felt that way.
It's one thing to write thebook and then to read it and be
like yeah, and then anotherthing for someone else to read
it other than like, of course,like the multiple rounds of like
you know, the editor andeveryone else who has seen the
book already.
Of course it's been seen bymultiple people.
But to actually for it to beseen by like real people if that

(50:06):
makes sense, like yeah, well,not in the publishing world, of
course my friends have seen it,my family has seen parts of it,
but for other people to readthrough it and to try it means
so much more to me, I think,than someone in the, someone in
like the literary publishingspace, absolutely Living real
life, like, and it's truly meantfor people like us to, I think,

(50:31):
hopefully make life a littleeasier.
So I appreciate that.

Speaker 1 (50:34):
It totally does.
It checks all those boxes.
Well, we and each of ourconversations with the same
three questions.
I love these and I've changed.
I've changed them a little bit,but they shouldn't be hard.
So the first one is what issomething you've eaten recently
and loved?

Speaker 2 (50:51):
Um, I love any food related question.
Thank you.
Um, always always say that'ssomething that I've eaten.
I guess I have like two answers, cause I have like recently,
like I just we were just talkingabout the chickpeas and why I
ate so many chickpeas yesterday,it's because I had actually one
of the recipes from thecookbook Um was the tahini sweet

(51:15):
potato chip people with likethe tahini turmeric lemon
dressing.
It's in the buildable section inthe cookbook.
It was just so good.
I love tahini, I love turmeric,I love, I just really like the
dressing and I the salad has somany of my favorite ingredients.
So that was really goodyesterday and I'm still thinking
about it because I haveleftover dressing and I'm like
thinking about many of myfavorite ingredients.
So that was really goodyesterday.

(51:35):
Um, and I'm still thinkingabout it because I have leftover
dressing and I'm like thinkingabout how I'm going to use the
leftover ingredients with thisdressing.
So that's like truly recently,yesterday, something I had that
I'm thinking about like um, um,but on a different note, I had
like, completely separately, Ijust ordered really good Korean
fried chicken that I'm stillthinking about.

(51:58):
I love a good classic wing orlike a honey soy garlic Korean
fried chicken wing.
It's like one of my favoritecomfort foods.
I just had it like twice in thepast week, so I'm also thinking
about that, because it wasreally good.

Speaker 1 (52:14):
Yum, I love Korean.
I don't get it enough.

Speaker 2 (52:17):
oh, absolutely, it's so good, I love it yum.

Speaker 1 (52:21):
Well, what about something you have found to be
beautiful lately?
It could be anything.

Speaker 2 (52:25):
oh, there's so many.
Oh, oh, this is such a goodquestion.
Um, there's so many ways that Ithink I could answer this.
Um, I think beautiful can meanso many things.
Yeah, I would say thatpersonally, I think emotionally

(52:48):
beautiful is something that I'mthinking of.
Is I think something beautifulrecently for me is you.
I know we're doing thisinterview now.
It's the two weeks leading up tomy pub date for the cookbook.
It's been a really long process.
I don't handle an overwhelmingschedule.

(53:10):
I get really overwhelmed reallyquickly and I get so stressed
also with always feeling likelike I'm not good enough, and
it's this whole cycle that I'vebeen feeling this way.
So they send reaffirming andencouraging text messages daily

(53:42):
to check in on me to make surethat I'm doing OK mentally and
physically.
Yeah, my partner also obviouslyis very reaffirming, obviously
is very reaffirming.
I think it helps to hear these.
It means one thing when yourpartner and friends say it, but

(54:03):
it's also just for them to beable to verbalize why all of
your thoughts might not beaccurate, may not be reality.
I mean it's like very helpfuland I think that human
relationships and trying timescan be such a beautiful thing
and the only reason why anyonedoes anything is because of
their community, so I find thatto be beautiful in and of itself

(54:25):
.

Speaker 1 (54:26):
I think it's really important to add to that.
I hear from people so much likeoh, I don't want to text, I
don't want to annoy them,they're busy.
It's like send the text.
I like to say if you care aboutsomeone enough to wonder how
they're doing, you care enoughto ask.

(54:47):
It doesn't matter how close youare, what your relationship is.
It could really change people'sday, their experience.
Like.
I love that you shared that.
I think it's a very importantreminder.

Speaker 2 (54:58):
Yeah, it's.
It's like not just peopleshowing up for you, but I think
also like allowing people toshow up for you too is good,
like it's.
It's hard to sometimes reachout, but it's sometimes also
very hard to be on the receivingend of that Um and like, even
with this cookbook, right Like I, that um, and like, even with

(55:18):
this cookbook, right like I, Idon't like to ask friends or
people for anything.
I don't want them to ever thinkthat our friendship or
relationship is based off ofwhat we can do for each other or
to have it be transnational inany way.
Um, because that's not what atrue friendship and relationship
looks like.
But I think so much of it isalso friends reaching out,
asking what they can do to getthe cookbook out to more people

(55:41):
and to be able to talk about itmore, and I'm like, oh, you
really don't have to do that.
I feel really bad, Like I don'twant you to have to spend so
much of your time doing this.
But then them showing up inthat way and just being so, so
supportive has also been sobeautiful but also very hard to
accept, because I'm like, don'tworry about it, like it's okay,

(56:03):
I don't want to burden you inany way, but it's a huge
learning process.

Speaker 1 (56:06):
right, definitely is Absolutely Well.
I'm grateful that you have thatcommunity.
That is definitely a gift.
Now, last one, something you'vediscovered lately that you
think everyone should know abouta netflix show, amazon purchase
, anything random like that ohgosh, so many things oh, I like
that that's good, I have.

Speaker 2 (56:26):
Okay, I would say that I have two things and
they're completely separate fromeach other, but they can also
be related, because you can doone while watching the other.
Um, I hate to be this person.
I hate to be that insufferableperson who talks about
sufferance.
The TV show.

Speaker 1 (56:43):
You are like our 10th guest.

Speaker 2 (56:46):
It's because I am that person that is going to
talk about.
I will say it's such a goodshow and I only discovered it a
few months ago.

Speaker 1 (56:56):
Okay, so I need to.
Okay, so enough of my guestshave talked about it that we
gave it a shot.
I only watched like half of thefirst episode and my husband
and I are like, what are wemissing?

Speaker 2 (57:05):
So do we just keep going or what?
You either like it or you don't.
Sometimes I think I've come tothe conclusion there are just
some people who don't love it.
And are just some people whodon't love it, and that's
totally fine, um, I.
But I also want to say like Ihate to also be that person, but
it does get really crazy at theend.
Um, the last of the firstseason is so excellent, so well

(57:26):
done, um, and then so manythings start to connect.
Um, it does pay off, in myopinion, for the finale, but
there's so much good TV outthere that it's like, if I'm
bored, you know you alsoshouldn't force it if you don't
want to.
That is my.
That is one of the things thatI'm like.
Yeah, that was really good.
My friends and I had like afinale watch party for it last

(57:49):
week.
It was awesome.
But that's the one thing.
And I would say that ifsomeone's lactose intolerant or
vegan I'm lactose intolerantspecifically well, you get this.
Um, dairy-free ice cream is likesuch a hard thing to come by
sometimes.
There's so many optionsnowadays, but they're just not
that good sometimes, and Ireally like jenny's dairy-free

(58:15):
dark chocolate truffle ice cream.
Um, this is not super recent.
It's more of like a recentrediscovery.
If anything, like I, it's alittle pricey, um, but I'm
really desperate for a reallygood dairy ice cream, so it's
like worth it to me.
It's a little pricey, but Ialways have a pint in my freezer
.
I used to have a pint in myfreezer for like such a long
time and then I think I fell offfor whatever reason last year,

(58:39):
and then I'm like back on where.
I'm like okay, it's back in myfreezer, I've rediscovered it
again.
I'm back on this.
I'm eating that while watchingSeverance.
Severance is now over, but likeit's, I've rediscovered it.
I highly recommend it.
If you're a chocolate lactoseintolerant girly, I've
rediscovered it.

Speaker 1 (58:56):
I highly recommend it .
If you're a chocolate lactoseintolerant girly, listen,
there's a lot of us here.
I think that's my.

Speaker 2 (59:02):
It's my assumption, so I see that in a lot of our
futures Right, and let me knowwhat you think it is so good.

Speaker 1 (59:09):
I love the.
I love ending on that note.
Well, on that note, we all wantto tag you when we are doing
that, when we are tapping intothat experience.
So where do you want to sendpeople?

Speaker 2 (59:22):
Oh yeah, people can find me anywhere.
My platform or my handle is thesame on TikTok, instagram,
youtube, facebook threads.
Man, we've gone.
Social media has gone crazy.
There are so many platforms,it's the same the same at
nutrition by Kylie Um.
You can find me on all theseplatforms, um, and also sub

(59:45):
stack as well.
I should also put that for you.
Yeah, is something that's alittle more recent, but that's
where I have a lot of my recipes.
They're free, but that's justwhere the recipes live, so if
you want to check them out,that's where they are too.

Speaker 1 (01:00:01):
Good for you, man.
So many exciting things.
Well, thank you for coming on.
This was a really sweetconversation.
I loved it.

Speaker 2 (01:00:08):
Thank you so much.
You ask such thoughtfulquestions.
I really appreciated all ofthem.
I really appreciate the factthat you took the time to read
through the book and understandthe message and also understand
my story as an author, so I dogreatly appreciate that.
Thank you so much.

Speaker 1 (01:00:25):
Absolutely.
It was a joy to have you on andwe are celebrating with you
guys.
You know the drill by the bookfollow, share the episode if you
loved it and we will see younext week.

Speaker 2 (01:00:37):
Thank, you, of course .