September 2, 2025 • 16 mins
What if the only number you needed for better health wasn’t calories, macros, or BMI? What if the answer was far simpler, and you could start today?
In this week’s conversation, Jarrod and I are pulling back the curtain on diet math. Counting calories and tracking portions might feel responsible, but in reality, it just keeps you stuck and exhausted. There is one kind of counting that brings freedom, joy, and energy, though. And it has nothing to do with restriction. It’s all about abundance. 🌱
Here’s what we’ll talk about inside this episode:
- Why conventional “counting” keeps you from making real progress, and what we choose to count instead
- The five-minute exercise that shows you where your plant variety gaps are
- The Plant Stacking Secret that makes meals simple and fun
- How one-bowl meals can save you time while flooding your body with nutrients and flavor (yes, spices count too)
- A free tool that makes it easier to rotate more plants without overthinking it
God never meant for food to feel complicated. He designed plants to fuel your body and empower you to enjoy fully living your purpose. When you focus on variety, you’ll discover that health can feel exciting, sustainable, and even very delicious.
P.S. You’ll also hear about my favorite Chocolate Frosty recipe. Proof that plant-based living can taste next-level amazing.
Press play for the practical steps, encouragement, and a reminder that you were created to thrive, not just survive.
💃🏻 Ready to learn how to actually enjoy eating whole plant foods so you can finally feel great and fully experience life? Inside Accelerator, we'll take you by the hand & walk you step-by-step through our proven 5-Step WFPB Framework so you can heal naturally & actively live your God-given dreams. Join the Waitlist Here... the Doors are Opening Soon!
🎁 Not yet a member of our FREE plant-based community, PIE? Once you're on the inside, every single podcast episode becomes searchable for you. 😲 Join the family to gain the plant-based encouragement, real health-changing ideas, and sustainable plant-based inspiration you've been praying for! 💕
🥣 Grab our Cookbook Bundles (and snag the incredible Bonuses today) to learn the simple way to make whole food plant-based eating quick, enjoyable, and sustainable.
🤔 Wondering what's in our new Thrive Cookbook? Click here for the inside scoop!
Loving the episodes and want to keep them coming your way? Subscribe & leave a 5-star rating on Apple Podcasts, Spotify, or your favorite podcast provider. And don’t forget to share us with a friend for inspiration!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Anita (00:00):
We're Adam and Eve counting them.
Did God ever tell them to countcalories?
Keep up our macros, oh, andwatch your portions.
Watch your portions, because ifyou eat too much, well, you're
just going to have a problemwith your BMI, which is another
number you need to keep up with.
No, just no.
Jared is bringing this to youand I think it's just so amazing
, because we're counting thewrong things, and it's the only
(00:34):
counting that we endorse iscounting plants.
Hey sister, welcome to thePower, and it's the only
counting that we endorse iscounting plants.
Leave fatigue behind andfinally have the energy to do
all the things you want to do.
Hi, we're Jared and AnitaRoussel.
Christ followers, healthcareprofessionals, parents of four
(00:55):
and big fans of great tastingfood.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers the traditionalroute.
So we dug into the research andcreated our secret nutritional
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way.
(01:16):
That's realistic and deliciousso you never feel deprived If
you're ready to enjoy your meals, no longer be held back by your
health struggles and activelylive your life, then you're in.
To enjoy your meals, no longerbe held back by your health
struggles and actively live yourlife, then you're in the right
place.
So grab your favoriteplant-based cup of happy pop in
those ear buds and let's getstarted.
Jarrod (01:34):
Doing what we do.
There's no shortage of foodmyths or misguided advice that
we will hear on a fairly regularbasis.
Now, whether it's me visitingwith patients, anita working
with clients, or when we're justout at the public at large, we
invariably will hear the samethings over and over.
Things like count your calories, or you need to count your
(01:54):
macros, and the list goes on andon.
Anita (01:58):
Where do you get your protein?
Jarrod (02:01):
That's number one.
Anita (02:02):
How do you survive without meat?
Jarrod (02:05):
I think the evidence would suggest we survive quite
beautifully actually.
Anita (02:09):
Happily.
I'll tell you what's reallyhappy, though, not to change the
subject, but we can pretty muchtalk about anything right now
because I have a chocolateFrosty in my cup.
Now, if you want to experienceplant-based joy I'm just saying,
and you've never experiencedAnita's Frosty go right now to
poweronplantscom, forward slashcookbook and get your copy of
(02:29):
the recipe.
It literally takes five minutesto make this.
It's a whole nother level.
I feel that way abouteverything we eat and drink,
right, jared, because, seriously, if it's not next level, I
don't want my name on it.
I want it to be something thatis going to light you up and
help you love this way of living, because this is how it should
be.
Life should be enjoyable, itshould be simple, it should be
(02:51):
easy, it should be exciting.
Jarrod (02:53):
If it's not next level, anita will abandon it.
I'm not kidding 100%, it's gotto be amazing.
All of our cookbooks arefantastic, but the vegan
chocolate frosty is in ourThrive cookbook, so if you're
looking for that one, it's inThrive.
Anita (03:06):
Ooh, don't miss Thrive, Don't miss original either.
Jarrod (03:08):
Don't miss any of them.
Anita (03:10):
Yeah, it's just, it's the taste of goodness that you're
looking for.
It's that thing that's going togive you the spark.
You'll start finding more newfavorites and before long you'll
be feeling good and going wherehas this been all my life?
Good and going, where has thisbeen all my life?
I mean, one of our clients justtold me and we hear this so
many times I had been doing thisfor a while before I found you
and found your recipes.
(03:30):
But your recipes changed mylife, Because I never realized
how easy this could be but howenjoyable it could be, Because
they had a bad run in with somenasty, gnarly brownies that were
dry and crumbly.
They had cookbooks that werevegan, cookbooks that had 20
ingredients each.
So, yeah, there are things webelieve that just aren't true.
(03:51):
These myths like it's hard,it's difficult, it takes a long
time, or how am I going to getmy protein?
Jarrod (03:58):
Now they say count calories, but we say count
plants.
That's the only counting we do.
That's a good one.
Anita (04:07):
Now, unless you like numbers, I'm just saying why
else would you want to becounting when it comes to your
food?
Why?
I mean when you could be freeto be doing other things,
worrying yourself about numbersand keeping up with grams of
this and points of that.
It's just not going to worklong term because it's
exhausting.
Jarrod (04:25):
And this would be a more modern convention.
I mean, did people count macros200, 300 years ago?
No, they were just eating food.
Anita (04:33):
Were Adam and Eve counting them.
Did God ever tell them to countcalories?
Keep up with macros, oh, andwatch your portions.
Watch your portions, because ifyou eat too much, well hell,
you're just going to have aproblem with your BMI, which is
another number you need to keepup with.
No, just no.
So I love what you're talkingabout today.
Jared is bringing this to youand I think it's just so amazing
because we're counting thewrong things.
Jarrod (04:55):
And it's the only counting that we endorse is
counting plants.
Now, I didn't come up with thismyself.
I heard about this that inJapan, the Ministry of Health,
their recommendation is you wantto eat 30 plants per week.
The reason being is that theyrecognize that getting a wide
variety of different plantshelps to make your gut
(05:17):
microbiome flourish, which thenadds additional health benefits.
Anita (05:22):
Yes.
Jarrod (05:22):
So they're specifically, from what I could read,
recommending this for the gutmicrobiome, but we also know
that all the phytonutrientsthings that have yet to even be
identified are found in plants.
But you're not going to getthat wide variety if you're just
eating those same three or four, your token iceberg lettuce and
tomato and cucumber.
Nothing wrong with those, weenjoy those regularly, but
(05:45):
that's not the only thing thatwe eat.
Anita (05:47):
So, instead of worrying about the few nutrients that we
do know about, think aboutphytonutrients, all the
nutrients that are found inplants.
We've talked about this, but Iwant you to really wrap your
mind around it this time Allthese nutrients that have been
discovered that haven't evenbeen named yet, tens of
thousands of them thatscientists have discovered.
But then think about all theothers that God's put in there,
that they haven't evendiscovered or seen yet, that are
(06:07):
yet to even be discovered andwe're worried about a couple and
keeping up with the grams ofthis and that and figuring out
the best ways to get them, whenyou could just eat more plants.
That's so much more enjoyableand you know you're going to be
getting a wider variety than youwould have before if you just
think.
Okay, that's simple 30 plantsin a week, 30 different plants
in a week.
So the question then is are youcurrently getting 30 plants a
(06:28):
week?
How do you know that?
Set yourself a five minutetimer and just brainstorm and
write down all the plants youregularly buy and you're
actually eating during the week.
See how many there are.
Be honest with yourself,because this can change
everything for you.
Jarrod (06:42):
And, as you do this, I want you to expand your thinking
, though, because it's not justthe lettuce, the tomato.
If you listen to our lastpodcast episode, I was giving
you my new favorite oats, and Iwant you to count this for me,
anita.
Anita (06:55):
You're making me hungry again, though All right.
Jarrod (06:57):
Well, that's all right.
We can eat after this podcastepisode I like it.
Anita (07:01):
And you know why we can do that?
Because we're not countingcalories and we feel hungry now,
so we can just go eat and enjoyit.
Jarrod (07:08):
Absolutely.
So we start with my ball.
So oats, that's one.
Then I put pumpkin pie spice init.
Now you may not be thinking ofthat as a plant, but what does
that have?
It's got nutmeg, it hascinnamon.
I'm sure there's some otherthings.
Anita (07:23):
I think it has cloves, different things, ginger.
I'm not sure what all's in it,I just know it tastes fantastic,
so you have that.
Jarrod (07:29):
So okay, let's just say there's four To the oats, so
that's five.
Now I will add some extracinnamon.
Anita (07:40):
Oh, so you're counting your spices.
You're counting the spices too.
Yes, they're plants, and you'regetting nutrients from that.
Jarrod (07:45):
So I add vanilla, that's six.
Then I put water, that's notreally a plant.
Then I put some date syrup,that's seven.
Anita (07:53):
Jared you're plant stacking.
Jarrod (07:56):
Exactly, then I'll throw some blueberries on there.
That.
Anita (08:05):
Exactly.
Then I'll throw someblueberries on there.
That's eight.
Maybe I might throw a littlemango, that's nine.
In one dish I have had nineplants, do you not?
think this is one of the bestthings about eating the power on
plants method.
When you use our method, you'renot making like we grew up and
you have to come up with allthese different dishes.
Like you have a main that's ameat, and then you have a side
that has meat in it and you haveanother side that has oil and
meat in it meat and then youhave a side that has meat in it
and you have another side thathas oil and meat in it.
You have to come up with allthese different sides to fill
your plate, and if you can learnhow to make these one dish
(08:25):
meals that are so simple, it'sgoing to blow your mind.
But it's a one dish meal, butit has all these different
plants in it.
Think of the wide variety ofnutrients that you're getting
now when you're plant stacking.
It's so much simpler too.
I want you to think about thefact that if you're the one that
does most of the cooking andpreparing of food, it is so much
easier to get a lot of plantsinto one dish than to figure out
all these different dishes youhave to make using the different
(08:47):
plants.
Just wrap your mind around thatone thing.
Can you see how much easierthis would make things for you.
Jarrod (08:53):
Historically, if you had a hunk of meat and the meat was
the meal then you'd do a sideof corn, a side of lima beans,
maybe some rice in my house, ormaybe potato, so that would be
three, whereas in my bowl ofoats I've just named nine.
Anita (09:07):
True true, although we did plant stacks.
Sometimes we're stackeddifferent things.
Like if our parents made maybea little side salad or something
, but it still would have acouple of ingredients, not a
whole lot.
Like if we were making up astir salad in the power plant's
way.
Right, it's totally different.
So you're going to learn, asyou work with us, the ways to
get more and more and more ofthese in your life.
(09:28):
But what we want you to do todayis take out a sheet of paper or
apple notes, something likethat, and just jot down very
quickly, set the timer for fiveminutes what whole plant foods
am I eating right now on aregular basis and what am I not
getting?
So first you want to look at it.
Just think what am I getting?
Don't think about what you'renot getting yet.
What am I getting?
Set that timer, writeeverything down, brain dump it.
Ask your spouse, ask your kids.
(09:49):
Look in your pantry.
What's there?
I guarantee you, if it's not inyour pantry and it's not in
your fridge or freezer, you'renot eating it on a regular basis
.
You're not.
You might think you are, butyou're not.
And the little token slice ofthin, unripened tomato on your
daily burger does not count.
I'm just saying Like that, justyou can't count that as a full
serving.
Jarrod (10:07):
It is a plant.
Anita (10:08):
Yeah, you can count it, but it feels like cheating.
It just feels like cheating.
Jarrod (10:12):
It's not going to undo the burger.
I'm sorry, it's just not so.
It really is not as hard as asyou might think.
And look at things like blackpepper.
That's a plant, Italianseasoning, I mean.
Anita (10:27):
It has thyme oregano and rosemary and our particular
blend has a couple of otherspices in it.
So again you're stacking.
Jarrod (10:30):
So don't just look at the big part of the dish.
Also, look at all the differentthings that you're adding,
because those add flavor, butthey add nutrients, they add
benefits to them.
Anita (10:39):
Look at the color.
Is everything on your listwhite?
If it is, you need to add morecolor in there.
Excellent point.
And if it's all green and youeat green cabbage, well, why are
you not eating purple cabbage,right?
Add some of that in there.
And so one thing you want to doonce you've spent your five
minutes, you jot down whatyou're actually eating.
Look at room for improvement.
Don't use it as a judgmentaltool.
(10:59):
It's like what could I add?
This week, add a couple more.
The next week, add a couplemore.
Make those regulars that youget on rotation.
How do you make that easy?
You find your new favorites.
You get in Pi, our communityservice group at
powerandplantscom forward.
Slash Pi, where you come intocommunity and share and learn
and grow, and you get ideas fornew things that you can easily
(11:23):
add in as you find your newfavorite meals.
Jarrod (11:23):
And don't look at this exercise that Anita has just
given you as a chore.
Look at it as a challenge.
If I'm missing the purples,what can I get?
Blueberries, purple, sweetpotatoes ways to get more flavor
, but also more nutrients andmore health benefits.
Anita (11:38):
Blackberries.
Jarrod (11:40):
Yes, blackberries.
Anita (11:41):
Okay.
So now you have your list andyou're thinking, okay, now I
have this list and you can kindof scratch off, add to it, keep
it somewhere where you can seeit.
But what's easier that'salready set up for you is an app
that's out there.
It's Dr Greger's Daily Dozen.
Okay, so if you go on that,that is an easy way to start
(12:02):
getting more variety.
Use it.
It's going to help you varythings up and just keep thinking
30, 30.
I want to try to get 30 a weekand kind of look at it and tweak
your list and use the DailyDozen as another tool to help
you, because you can just click,click, click.
What am I eating in a day?
I'd say, don't do it forever.
You don't have to do thesethings forever.
It's just a tool to help youget started, so that you can
(12:31):
expand your horizons and getmore of the life-giving foods
into your world, so that youfeel like you're alive.
You eat the life-giving foods.
You feel like you're alive,right?
That just makes sense.
And then again, like we talkabout, those, opportunities
start opening up for you,because now you can, because
your body is a tool that's goingto get you where you were
created to go.
If your tool is not workingwell, you're like a broken down
(12:52):
car on the side of the road.
You're stuck.
Jarrod (12:54):
It's still a car, but it's not going anywhere.
Anita (12:56):
It's just a terrible place to be.
I was there for so long and myheart goes out to you if you're
there, but I want you to leaveencouraged that it does not have
to stay that way for you.
This is one simple way to getgoing.
Anita, I don't know what to do,but there's so much information
.
Okay, take one thing, just onething.
I always say this, just onething.
So today, take out that onepiece of paper, get out your one
(13:16):
timer.
Use your phone.
I don't have a timer.
Use your phone.
You probably have a phone.
I don't have a phone.
You have a computer.
There are timers online thatare free.
Like there's always an excuse.
Jarrod (13:25):
All you have to do is say, hey, siri set a five minute
timer.
Right and it will do it.
Anita (13:30):
We love you too much to let you keep using excuses.
If you've listened this long,you're ready for change.
So do this Get out the sheet ofpaper, count them, see if there
are 30.
If there aren't, what elsecould you add?
(13:55):
If you?
Jarrod (13:55):
had 30,.
Could you eat 31?
Challenge yourself to add onemore.
Or if you eat those same 30 andyou look back and you realize
I'm in a rut and I've beeneating these same 30 for quite a
while now, what could youswitch up?
Anita (14:03):
Bury it up.
That's so good, so good.
Jarrod (14:07):
I think it would be helpful to do this from time to
time as just a snapshot, likeAnita said, not something you
want to do every single day, butmaybe put it on your calendar
once every three months just todo a quick snapshot and assess
what am I eating?
Am I still getting a goodvariety of different types of
plants?
Am I stuck on the same thingover and over again?
What could I switch up?
That way it changes my profile.
Anita (14:29):
And there is always something new and exciting to
try In the plant world.
It's amazing how many optionsyou have and we keep on repeat
buying just those same 10 to 15things over and over.
Switch it up Like okay, so youalways buy potatoes?
Do you buy sweet potatoes?
Yes, Anita, I buy sweetpotatoes.
Are they always orange?
Yeah, I didn't know.
There were other colors.
(14:49):
Are there other colors?
Yes, there are.
Oh, yes, you need to be eatingthe other colors of sweet
potatoes the purple ones and thewhite ones, If you haven't
discovered those yet.
You have some great thingscoming and we're about to have a
post come out about that.
I have a feeling inside ourcommunity.
So, again, you need to get inthere.
You're not going to want tomiss this because there's
someone in there that you'reabout to meet and she has a
(15:10):
great idea of how to prep thesepotatoes.
So get in there right now.
You're not going to want tomiss it.
At poweronplantscom forwardslash P-I-E.
Sunshine.
Isn't this exciting?
There are so many amazing waysyou can start to feel better.
Take one, just one.
Implement it today and then,before long, you'll be living
(15:30):
your God-given dreams.
You are loved, you are prayedfor and we'll see you again very
soon, Thank you.
We're Adam and Eve counting them.
Did God ever tell them to countcalories?
Keep up our macros, oh, andwatch your portions.
Watch your portions, because ifyou eat too much, well, you're
just going to have a problemwith your BMI, which is another
number you need to keep up with.
No, just no.
Jared is bringing this to youand I think it's just so amazing
, because we're counting thewrong things, and it's the only
(00:34):
counting that we endorse iscounting plants.
Hey sister, welcome to thePower, and it's the only
counting that we endorse iscounting plants.
Leave fatigue behind andfinally have the energy to do
all the things you want to do.
Hi, we're Jared and AnitaRoussel.
Christ followers, healthcareprofessionals, parents of four
(00:55):
and big fans of great tastingfood.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers the traditionalroute.
So we dug into the research andcreated our secret nutritional
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way.
(01:16):
That's realistic and deliciousso you never feel deprived If
you're ready to enjoy your meals, no longer be held back by your
health struggles and activelylive your life, then you're in.
To enjoy your meals, no longerbe held back by your health
struggles and actively live yourlife, then you're in the right
place.
So grab your favoriteplant-based cup of happy pop in
those ear buds and let's getstarted.
Jarrod (01:34):
Doing what we do.
There's no shortage of foodmyths or misguided advice that
we will hear on a fairly regularbasis.
Now, whether it's me visitingwith patients, anita working
with clients, or when we're justout at the public at large, we
invariably will hear the samethings over and over.
Things like count your calories, or you need to count your
(01:54):
macros, and the list goes on andon.
Anita (01:58):
Where do you get your protein?
Jarrod (02:01):
That's number one.
Anita (02:02):
How do you survive without meat?
Jarrod (02:05):
I think the evidence would suggest we survive quite
beautifully actually.
Anita (02:09):
Happily.
I'll tell you what's reallyhappy, though, not to change the
subject, but we can pretty muchtalk about anything right now
because I have a chocolateFrosty in my cup.
Now, if you want to experienceplant-based joy I'm just saying,
and you've never experiencedAnita's Frosty go right now to
poweronplantscom, forward slashcookbook and get your copy of
(02:29):
the recipe.
It literally takes five minutesto make this.
It's a whole nother level.
I feel that way abouteverything we eat and drink,
right, jared, because, seriously, if it's not next level, I
don't want my name on it.
I want it to be something thatis going to light you up and
help you love this way of living, because this is how it should
be.
Life should be enjoyable, itshould be simple, it should be
(02:51):
easy, it should be exciting.
Jarrod (02:53):
If it's not next level, anita will abandon it.
I'm not kidding 100%, it's gotto be amazing.
All of our cookbooks arefantastic, but the vegan
chocolate frosty is in ourThrive cookbook, so if you're
looking for that one, it's inThrive.
Anita (03:06):
Ooh, don't miss Thrive, Don't miss original either.
Jarrod (03:08):
Don't miss any of them.
Anita (03:10):
Yeah, it's just, it's the taste of goodness that you're
looking for.
It's that thing that's going togive you the spark.
You'll start finding more newfavorites and before long you'll
be feeling good and going wherehas this been all my life?
Good and going, where has thisbeen all my life?
I mean, one of our clients justtold me and we hear this so
many times I had been doing thisfor a while before I found you
and found your recipes.
(03:30):
But your recipes changed mylife, Because I never realized
how easy this could be but howenjoyable it could be, Because
they had a bad run in with somenasty, gnarly brownies that were
dry and crumbly.
They had cookbooks that werevegan, cookbooks that had 20
ingredients each.
So, yeah, there are things webelieve that just aren't true.
(03:51):
These myths like it's hard,it's difficult, it takes a long
time, or how am I going to getmy protein?
Jarrod (03:58):
Now they say count calories, but we say count
plants.
That's the only counting we do.
That's a good one.
Anita (04:07):
Now, unless you like numbers, I'm just saying why
else would you want to becounting when it comes to your
food?
Why?
I mean when you could be freeto be doing other things,
worrying yourself about numbersand keeping up with grams of
this and points of that.
It's just not going to worklong term because it's
exhausting.
Jarrod (04:25):
And this would be a more modern convention.
I mean, did people count macros200, 300 years ago?
No, they were just eating food.
Anita (04:33):
Were Adam and Eve counting them.
Did God ever tell them to countcalories?
Keep up with macros, oh, andwatch your portions.
Watch your portions, because ifyou eat too much, well hell,
you're just going to have aproblem with your BMI, which is
another number you need to keepup with.
No, just no.
So I love what you're talkingabout today.
Jared is bringing this to youand I think it's just so amazing
because we're counting thewrong things.
Jarrod (04:55):
And it's the only counting that we endorse is
counting plants.
Now, I didn't come up with thismyself.
I heard about this that inJapan, the Ministry of Health,
their recommendation is you wantto eat 30 plants per week.
The reason being is that theyrecognize that getting a wide
variety of different plantshelps to make your gut
(05:17):
microbiome flourish, which thenadds additional health benefits.
Anita (05:22):
Yes.
Jarrod (05:22):
So they're specifically, from what I could read,
recommending this for the gutmicrobiome, but we also know
that all the phytonutrientsthings that have yet to even be
identified are found in plants.
But you're not going to getthat wide variety if you're just
eating those same three or four, your token iceberg lettuce and
tomato and cucumber.
Nothing wrong with those, weenjoy those regularly, but
(05:45):
that's not the only thing thatwe eat.
Anita (05:47):
So, instead of worrying about the few nutrients that we
do know about, think aboutphytonutrients, all the
nutrients that are found inplants.
We've talked about this, but Iwant you to really wrap your
mind around it this time Allthese nutrients that have been
discovered that haven't evenbeen named yet, tens of
thousands of them thatscientists have discovered.
But then think about all theothers that God's put in there,
that they haven't evendiscovered or seen yet, that are
(06:07):
yet to even be discovered andwe're worried about a couple and
keeping up with the grams ofthis and that and figuring out
the best ways to get them, whenyou could just eat more plants.
That's so much more enjoyableand you know you're going to be
getting a wider variety than youwould have before if you just
think.
Okay, that's simple 30 plantsin a week, 30 different plants
in a week.
So the question then is are youcurrently getting 30 plants a
(06:28):
week?
How do you know that?
Set yourself a five minutetimer and just brainstorm and
write down all the plants youregularly buy and you're
actually eating during the week.
See how many there are.
Be honest with yourself,because this can change
everything for you.
Jarrod (06:42):
And, as you do this, I want you to expand your thinking
, though, because it's not justthe lettuce, the tomato.
If you listen to our lastpodcast episode, I was giving
you my new favorite oats, and Iwant you to count this for me,
anita.
Anita (06:55):
You're making me hungry again, though All right.
Jarrod (06:57):
Well, that's all right.
We can eat after this podcastepisode I like it.
Anita (07:01):
And you know why we can do that?
Because we're not countingcalories and we feel hungry now,
so we can just go eat and enjoyit.
Jarrod (07:08):
Absolutely.
So we start with my ball.
So oats, that's one.
Then I put pumpkin pie spice init.
Now you may not be thinking ofthat as a plant, but what does
that have?
It's got nutmeg, it hascinnamon.
I'm sure there's some otherthings.
Anita (07:23):
I think it has cloves, different things, ginger.
I'm not sure what all's in it,I just know it tastes fantastic,
so you have that.
Jarrod (07:29):
So okay, let's just say there's four To the oats, so
that's five.
Now I will add some extracinnamon.
Anita (07:40):
Oh, so you're counting your spices.
You're counting the spices too.
Yes, they're plants, and you'regetting nutrients from that.
Jarrod (07:45):
So I add vanilla, that's six.
Then I put water, that's notreally a plant.
Then I put some date syrup,that's seven.
Anita (07:53):
Jared you're plant stacking.
Jarrod (07:56):
Exactly, then I'll throw some blueberries on there.
That.
Anita (08:05):
Exactly.
Then I'll throw someblueberries on there.
That's eight.
Maybe I might throw a littlemango, that's nine.
In one dish I have had nineplants, do you not?
think this is one of the bestthings about eating the power on
plants method.
When you use our method, you'renot making like we grew up and
you have to come up with allthese different dishes.
Like you have a main that's ameat, and then you have a side
that has meat in it and you haveanother side that has oil and
meat in it meat and then youhave a side that has meat in it
and you have another side thathas oil and meat in it.
You have to come up with allthese different sides to fill
your plate, and if you can learnhow to make these one dish
(08:25):
meals that are so simple, it'sgoing to blow your mind.
But it's a one dish meal, butit has all these different
plants in it.
Think of the wide variety ofnutrients that you're getting
now when you're plant stacking.
It's so much simpler too.
I want you to think about thefact that if you're the one that
does most of the cooking andpreparing of food, it is so much
easier to get a lot of plantsinto one dish than to figure out
all these different dishes youhave to make using the different
(08:47):
plants.
Just wrap your mind around thatone thing.
Can you see how much easierthis would make things for you.
Jarrod (08:53):
Historically, if you had a hunk of meat and the meat was
the meal then you'd do a sideof corn, a side of lima beans,
maybe some rice in my house, ormaybe potato, so that would be
three, whereas in my bowl ofoats I've just named nine.
Anita (09:07):
True true, although we did plant stacks.
Sometimes we're stackeddifferent things.
Like if our parents made maybea little side salad or something
, but it still would have acouple of ingredients, not a
whole lot.
Like if we were making up astir salad in the power plant's
way.
Right, it's totally different.
So you're going to learn, asyou work with us, the ways to
get more and more and more ofthese in your life.
(09:28):
But what we want you to do todayis take out a sheet of paper or
apple notes, something likethat, and just jot down very
quickly, set the timer for fiveminutes what whole plant foods
am I eating right now on aregular basis and what am I not
getting?
So first you want to look at it.
Just think what am I getting?
Don't think about what you'renot getting yet.
What am I getting?
Set that timer, writeeverything down, brain dump it.
Ask your spouse, ask your kids.
(09:49):
Look in your pantry.
What's there?
I guarantee you, if it's not inyour pantry and it's not in
your fridge or freezer, you'renot eating it on a regular basis
.
You're not.
You might think you are, butyou're not.
And the little token slice ofthin, unripened tomato on your
daily burger does not count.
I'm just saying Like that, justyou can't count that as a full
serving.
Jarrod (10:07):
It is a plant.
Anita (10:08):
Yeah, you can count it, but it feels like cheating.
It just feels like cheating.
Jarrod (10:12):
It's not going to undo the burger.
I'm sorry, it's just not so.
It really is not as hard as asyou might think.
And look at things like blackpepper.
That's a plant, Italianseasoning, I mean.
Anita (10:27):
It has thyme oregano and rosemary and our particular
blend has a couple of otherspices in it.
So again you're stacking.
Jarrod (10:30):
So don't just look at the big part of the dish.
Also, look at all the differentthings that you're adding,
because those add flavor, butthey add nutrients, they add
benefits to them.
Anita (10:39):
Look at the color.
Is everything on your listwhite?
If it is, you need to add morecolor in there.
Excellent point.
And if it's all green and youeat green cabbage, well, why are
you not eating purple cabbage,right?
Add some of that in there.
And so one thing you want to doonce you've spent your five
minutes, you jot down whatyou're actually eating.
Look at room for improvement.
Don't use it as a judgmentaltool.
(10:59):
It's like what could I add?
This week, add a couple more.
The next week, add a couplemore.
Make those regulars that youget on rotation.
How do you make that easy?
You find your new favorites.
You get in Pi, our communityservice group at
powerandplantscom forward.
Slash Pi, where you come intocommunity and share and learn
and grow, and you get ideas fornew things that you can easily
(11:23):
add in as you find your newfavorite meals.
Jarrod (11:23):
And don't look at this exercise that Anita has just
given you as a chore.
Look at it as a challenge.
If I'm missing the purples,what can I get?
Blueberries, purple, sweetpotatoes ways to get more flavor
, but also more nutrients andmore health benefits.
Anita (11:38):
Blackberries.
Jarrod (11:40):
Yes, blackberries.
Anita (11:41):
Okay.
So now you have your list andyou're thinking, okay, now I
have this list and you can kindof scratch off, add to it, keep
it somewhere where you can seeit.
But what's easier that'salready set up for you is an app
that's out there.
It's Dr Greger's Daily Dozen.
Okay, so if you go on that,that is an easy way to start
(12:02):
getting more variety.
Use it.
It's going to help you varythings up and just keep thinking
30, 30.
I want to try to get 30 a weekand kind of look at it and tweak
your list and use the DailyDozen as another tool to help
you, because you can just click,click, click.
What am I eating in a day?
I'd say, don't do it forever.
You don't have to do thesethings forever.
It's just a tool to help youget started, so that you can
(12:31):
expand your horizons and getmore of the life-giving foods
into your world, so that youfeel like you're alive.
You eat the life-giving foods.
You feel like you're alive,right?
That just makes sense.
And then again, like we talkabout, those, opportunities
start opening up for you,because now you can, because
your body is a tool that's goingto get you where you were
created to go.
If your tool is not workingwell, you're like a broken down
(12:52):
car on the side of the road.
You're stuck.
Jarrod (12:54):
It's still a car, but it's not going anywhere.
Anita (12:56):
It's just a terrible place to be.
I was there for so long and myheart goes out to you if you're
there, but I want you to leaveencouraged that it does not have
to stay that way for you.
This is one simple way to getgoing.
Anita, I don't know what to do,but there's so much information
.
Okay, take one thing, just onething.
I always say this, just onething.
So today, take out that onepiece of paper, get out your one
(13:16):
timer.
Use your phone.
I don't have a timer.
Use your phone.
You probably have a phone.
I don't have a phone.
You have a computer.
There are timers online thatare free.
Like there's always an excuse.
Jarrod (13:25):
All you have to do is say, hey, siri set a five minute
timer.
Right and it will do it.
Anita (13:30):
We love you too much to let you keep using excuses.
If you've listened this long,you're ready for change.
So do this Get out the sheet ofpaper, count them, see if there
are 30.
If there aren't, what elsecould you add?
(13:55):
If you?
Jarrod (13:55):
had 30,.
Could you eat 31?
Challenge yourself to add onemore.
Or if you eat those same 30 andyou look back and you realize
I'm in a rut and I've beeneating these same 30 for quite a
while now, what could youswitch up?
Anita (14:03):
Bury it up.
That's so good, so good.
Jarrod (14:07):
I think it would be helpful to do this from time to
time as just a snapshot, likeAnita said, not something you
want to do every single day, butmaybe put it on your calendar
once every three months just todo a quick snapshot and assess
what am I eating?
Am I still getting a goodvariety of different types of
plants?
Am I stuck on the same thingover and over again?
What could I switch up?
That way it changes my profile.
Anita (14:29):
And there is always something new and exciting to
try In the plant world.
It's amazing how many optionsyou have and we keep on repeat
buying just those same 10 to 15things over and over.
Switch it up Like okay, so youalways buy potatoes?
Do you buy sweet potatoes?
Yes, Anita, I buy sweetpotatoes.
Are they always orange?
Yeah, I didn't know.
There were other colors.
(14:49):
Are there other colors?
Yes, there are.
Oh, yes, you need to be eatingthe other colors of sweet
potatoes the purple ones and thewhite ones, If you haven't
discovered those yet.
You have some great thingscoming and we're about to have a
post come out about that.
I have a feeling inside ourcommunity.
So, again, you need to get inthere.
You're not going to want tomiss this because there's
someone in there that you'reabout to meet and she has a
(15:10):
great idea of how to prep thesepotatoes.
So get in there right now.
You're not going to want tomiss it.
At poweronplantscom forwardslash P-I-E.
Sunshine.
Isn't this exciting?
There are so many amazing waysyou can start to feel better.
Take one, just one.
Implement it today and then,before long, you'll be living
(15:30):
your God-given dreams.
You are loved, you are prayedfor and we'll see you again very
soon, Thank you.
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