The emotional journey of managing diabetes extends far beyond counting carbs or checking blood sugar. For many like Lisa, our listener who sparked this powerful two-part series, a diabetes diagnosis can feel like a sentence to a joyless relationship with food and an identity defined by illness.
In this illuminating conclusion of our conversation with dietitian Kara Roberts, we dig into the psychological terrain of living well with diabetes. How do we break free from the burnout cycle of perfect compliance followed by complete abandonment of healthy habits? What happens when the inner critic becomes so loud that it drowns out all progress? These questions sit at the heart of sustainable health transformation.
Kara shares wise, practical guidance for rebuilding trust with food without obsessing over numbers. We explore how family dynamics shape our health journey and how to transform teenagers from obstacles into allies. The conversation reveals simple yet powerful starting points anyone can implement today—from incorporating vegetables at every meal to strategic meal planning that eliminates decision fatigue.
Perhaps most powerfully, we challenge the notion that your diagnosis defines who you are. Your A1C is not your identity—it's merely information guiding your next steps. As Dr. Jamison reminds us, "People truly never fail unless they quit." This perspective shift creates space for self-compassion without abandoning accountability.
Whether you're managing diabetes yourself or supporting someone who is, this episode offers a refreshing approach to health that honors both physical needs and emotional wellbeing. The path forward isn't about perfection—it's about progress, partnership, and reclaiming the joy in eating one meal at a time.
Subscribe now and join our community of curious, compassionate health seekers. Your questions could spark our next transformative conversation!
Questions? Email us at trishajamisoncoaching@gmail.com!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Trisha Jamison (00:08):
Hello and welcome to the Q&A Files, the
ultimate health and wellnessplayground.
I'm your host, Tricia Jamieson,a board-certified functional
nutritionist and lifestylepractitioner, ready to lead you
through a world of healthdiscoveries.
Here we dive into a tapestry ofdisease prevention to nutrition
, exercise, mental health andbuilding strong relationships,
all spiced with diverseperspectives.
(00:29):
It's not just a podcast, it's acelebration of health, packed
with insights and a twist of fun.
Welcome aboard the Q&A Files,where your questions ignite our
vibrant discussions and lead toa brighter you.
Welcome back, wellness warriors, to the Q&A Files.
If you missed part one of ourconversation with the amazing
Kara Roberts, please be sure togo back and listen.
(00:51):
We covered so much valuableground, everything from the
benefits and risks of medicationlike Ozempic and Monjaro.
We talked about the burnoutcycle so many people experience
when trying to manage diabetesburnout cycle.
So many people experience whentrying to manage diabetes, how
something as joyful as cookingcan start to feel like
punishment, and how working witha dietitian like Kara can be
(01:13):
incredibly beneficial not forrules, but for offering support,
clarity and partnership alongthe way.
And today, in part two, we'rediving even deeper.
We'll explore how familydynamics can influence our
health journey, how to rebuildtrust with food and some simple,
doable steps that Lisa andanyone listening can take today
(01:35):
to create real momentum towardhealth, energy and freedom.
So let's dive in everyone.
You guys ready, Dr, Jamison andKara yes.
Jeff Jamison (01:46):
I'm ready, except that I need a little reminder of
what Lisa's question was.
How about you, Kara?
Do you remember all the stuffLisa was saying?
Kara Roberts (01:54):
It would be great if we had like a little
refresher.
Trisha Jamison (01:57):
Definitely Okay so our question from Lisa is Hi,
I'm Lisa, I'm 47, a mom of twoteenagers, and I was diagnosed
with type 2 diabetes eightmonths ago.
When my doctor first told me, Ifelt like my world tilted.
I went into a spiral of fear,immediately thinking about
complications, insulin shots andworst case scenarios.
(02:17):
Since then, I've been trying tofigure it all out on my own
cutting out sugar, experimentingwith keto, tracking every carb
and reading every article I canfind online.
But honestly, I am exhausted.
There are days I do really wellmeal prepping, checking my
blood sugar, being active butthen there are weeks I
completely fall off.
I get overwhelmed, burned outand just eat whatever.
(02:40):
Then I feel incredibly guiltyand scared all over again.
I've lost some weight and myA1c has improved a little, but I
feel incredibly guilty andscared all over again.
I've lost some weight and myA1c has improved a little, but I
feel lost with the joy of foodand in life.
I used to love cooking with mykids.
Now I'm just reading labels anddoing math on every ingredient.
Lately I keep hearing peopletalk about Ozembic and Monjaro
(03:01):
Some have diabetes and some whodon't and I find myself
wondering am I supposed to be onone of those drugs?
Would it make things easier orjust add more stress?
I honestly don't know.
Or to even start asking aboutthat.
I've been told a dieticiancould help, but part of me is
afraid it will be more rules Ican't follow.
I need help finding a way tolive with this diagnosis without
(03:23):
constantly feeling like I'mfailing or broken.
I want to make peace with foodagain.
Is it even possible to managediabetes in a way that's
sustainable and doesn't feellike a punishment?
And what does a realpartnership with a dietician
even look like?
Jeff Jamison (03:38):
Oh boy, Lots of parts.
Trisha Jamison (03:40):
That is the question.
So are you ready to tackle somemore of Lisa's questions?
Jeff Jamison (03:47):
Yeah, let's do it.
Trisha Jamison (03:49):
Yes, okay, kara, we know stress can impact blood
sugar even more than foodsometimes.
How do you help someone managethe emotional side of diabetes,
not just the numbers?
Kara Roberts (04:01):
Okay, Well, let's just start out with emotional
stress.
I think a lot of it is breakingit down in terms of priorities,
like what is their top fivegoals that they want to achieve?
And maybe it's only three.
Maybe it's like they want tokneel plan two or three days a
(04:24):
week or maybe they want to start, say, walking 15, 20 minutes a
day or something to help relievethat stress or finding ways to
help with that coping mechanismlike what works for them.
And you have to meet them wherethe mat and asking them lots of
questions.
Trisha Jamison (04:43):
I I love the questions and I always love when
people talk about meetingsomeone where they're at,
because so often we have thisscale or this place that we
think that they should be at andoftentimes that is not where
they are, and so it's so good.
Jeff Jamison (05:01):
And this comes right down also to if you think
you can or you think you can't,you're right, you know.
And when people are, they havea defeated attitude and they
think, oh no, my life's going toend because I have diabetes and
I can't.
I can't have any enjoyment inlife anymore.
This is a great place where wecan buoy them up and help them
(05:24):
learn that their life isn't overand that there's a lot more
that they hadn't even thoughtabout.
And that's where the tools thatCARE is going to give them
really come into play and theycan make their lives so much
better.
Trisha Jamison (05:38):
Yeah, absolutely , and I think it's also
important to remember that ourbody doesn't separate emotional
stress from physical stress.
So I think, too, things likebreath work, focusing on your
nervous system and calming yournervous system down all plays a
very vital role in just helpingour bodies cope in a way that
(05:59):
we're really not used to, anddefinitely to give ourselves
some grace, it's going to bereally important.
Kara Roberts (06:03):
Absolutely.
For some people it works.
For some it's not their forte,but keeping a food journal can
be really helpful too, and somelike either, you know, paper and
a notebook, or some like theapps, depending on what works
best for them.
That can be helpful, so can youelaborate on that a little bit
(06:26):
more.
Trisha Jamison (06:26):
What do you do for a food journal and how can
that benefit a patient on thisjourney?
Kara Roberts (06:33):
That's a good question.
So how that can benefit is thatit makes them more mindful of
what they're actually eating andbeing more self-aware.
Instead of grabbing you knowbag of chips or something, or
maybe they are mindlessly eatingwhere they're sitting at their
computer all day at home orsomething, and they didn't
(06:54):
realize that they had already,you know, polished off half a
box of crackers or somethinglike that, and so that can be
really helpful.
Some people like the buddysystem, like there's some apps
out there where you can shareyour free journals with a friend
if you want to do that as well,but having that support that
(07:17):
way can be really helpful forsome people.
Trisha Jamison (07:19):
Yeah, excellent, thank you.
So Lisa also mentioned feelingreally guilty and scared when
she falls off and then gettingstuck in a cycle of shame.
So, kara, how do you helpsomeone rewrite that in a
dialogue so they're notconstantly beating themselves up
?
Kara Roberts (07:35):
That's a real big challenge for people because
they have to.
They need to flip that aroundand being positive, like if
they're seeing a provider reallyfocusing on what are they doing
positive?
Are they going grocery shoppingmost of the week?
Are they getting fresh foodsyou know bringing in the house?
(07:56):
Are they making healthierchoices?
I think that's a huge challengefor a lot and maybe they're
really asking them questionslike are they really that bad?
Maybe it's all in her head thatshe's really beating herself up
.
She may not be doing as bad asshe thinks she is and really
(08:17):
focusing on that.
Trisha Jamison (08:18):
Exactly and, as we all know, that inner critic
is so loud in our brains and itjust makes us all crazy.
One of the things that I reallyencourage my clients to do when
we're focusing on these kind ofthings is to really recognize
how they're speaking tothemselves.
Sometimes I'll have them get apicture of themselves as a child
(08:39):
and you know, whatever theirdialogue is going on, that they
can speak to that younger childwhich is them, and sometimes
that really helps them recognizeoh wow, that is not how I want
to be speaking to myself orespecially to this child.
But I also like to have themreplace things like I failed
(09:01):
with, I had a tough day.
I failed with, I had a toughday.
So it's not about failing ornot doing well or recognizing
the things that they're, not howthey're not showing up, but
it's I had a tough day.
But still recognize how they'refeeling, absolutely.
Kara Roberts (09:15):
I think that's a great technique as well.
Jeff Jamison (09:18):
I think it's really important to just jump in
there, though, and say, hey,we're not in a race here.
It's not like if you have a badday or two, or 10 or 100 that
you can't be redeemed.
I mean, these are things thatpeople can get better at, and it
takes time and it's a lot ofwork.
Trisha Jamison (09:38):
It's a lifestyle change.
Jeff Jamison (09:41):
For some people you know and it's a lot of work
that if you just take smallsteps you'll make it.
And if you make, if you slipand fall down, okay, dust
yourself off and get back up andkeep going.
People truly do not ever fail,unless they quit exactly.
Trisha Jamison (10:02):
I think that is so true.
I love that.
Kara Roberts (10:04):
It is, and each day is a new day Start over.
Trisha Jamison (10:08):
Exactly, definitely, okay.
So you just kind of talkedabout a food tracking, food
journal, and Lisa's talkingabout doing the math on every
ingredient and it's sucking thejoy out of her eating.
How can someone like herrebuild trust with food without
obsessing over every number?
Kara Roberts (10:26):
I think for someone like her.
She needs to let that go.
I think.
Looking at the quality of food,what exactly what is she eating
?
Focusing on balancing that outand letting that go in the
beginning.
Maybe for her it's eliminatingmore convenience food items, or
(10:49):
maybe there's some other.
I'm just trying to think Idon't know if you guys have any
other ideas but sometimes ifpeople are getting so obsessed
with that maybe just keeping ajournal but not tracking all the
numbers and everything in thebeginning and then following up
with a certified diabeteseducator or a dietitian to go
(11:14):
over that and try to keep itsimple, just so she's not
obsessing over it, Because thelast thing you want to do is
take the joy out of eating andcooking and I mean because it's
so culturally ingrained in oursociety, like everything's like
birthdays and Christmas andThanksgiving and potlucks, like
(11:35):
everything's so much centeredaround food you don't want to
Right, you don't want to ruin it?
Jeff Jamison (11:41):
No, definitely not .
But at the same time you wantto stay focused, and I think it
really comes down to beingsimple and going okay.
Well, on Christmas I'm going tohave what everybody else is
having, but I'm going to try andeat a little less than
everybody else eats.
Okay but you're still enjoyingthe rest of the festivities
(12:05):
right you know, and just makinga conscious choice and being
intentional about how youapproach it and simple.
I just can't even stress simplemore well, and I think to to go
along with that.
Trisha Jamison (12:17):
I think it's really important to have a plan.
When my clients go in with aplan, they do so much better
than just going in with noexpectations no, no worries, and
I think that that really makesa difference.
And I think it's also importantthat food should be nourishing.
We need to think of it as beinga source of nourishment, not a
(12:37):
source of fear.
Sometimes I ask my clients whatif your meals were about how
you want to feel, not what youwant to fix?
And I think sometimes, when youcan start asking yourself some
questions about how do I want tofeel when I eat this food, how
(12:58):
does it make me feel, instead ofjust forcing yourself to do
things that are a lot morechallenging, especially at the
beginning, yeah, definitely, andI think probably the biggest in
the beginning to keep it frombeing so overwhelmed is have
something prepared before you'rehungry.
(13:20):
Absolutely.
Kara Roberts (13:21):
That is so key.
In fact, I was thinking aboutit this weekend when we were
talking about this Absolutelysalad for the week or have it,
have it ready, have the saladdressing ready, or have the
(13:44):
vegetables ready, so they'realready washed and cut, so that
you, when you get home from work, you're not having decision
fatigue and like, oh my gosh,what am I going to make for
dinner?
Right, something whereeverybody's going to be happy
eating or trying to.
You know, it sounds like shehad two teenagers.
It sounds like getting theminvolved in cooking also.
(14:05):
Maybe they'll take the burdenoff her as well, where they can
do it together as a family.
Trisha Jamison (14:11):
Maybe one person can take a dish or something,
or maybe someone can take anight and help contribute too,
when you're explaining tochildren, especially older kids,
what the change is and thereason for this change and get
them on board, becausedefinitely, with teenagers, they
(14:31):
want to eat what they want,they don't care about anything
else, they're invincible, allthose things.
But I think if they understood,hey, this is helping me, this
is helping me be healthier, thisis helping me, this is helping
me be healthier and you know,can you help me?
And I think just having thembuy in can be really powerful
(14:54):
for the whole entire family.
Jeff Jamison (14:54):
Absolutely, I agree.
Yeah, along with that, I thinkanother tip is try not to go to
the store when you're starving.
Kara Roberts (15:01):
Oh for sure, Definitely yeah, if you're
really really hungry, guess whatyou're starving?
Oh for sure.
Jeff Jamison (15:04):
Definitely yeah.
If you're really really hungry,guess what you're going to come
home with.
It's all kinds of junk food.
Yeah, I mean it just happensbecause you just want to eat
this right now.
Trisha Jamison (15:18):
And I think that goes along with Kara and myself
.
I get people all the time thatsay do you even eat sugar?
Oh yeah, and I eat a whole lotmore.
If I go to the store hungry orif I go to a place hungry, it's
like just like anybody else.
That discipline goes out thewindow and you just are like, ah
, so you know better, right?
So I love that.
(15:39):
And I love the hunger scale.
I used to have this hungerscale zero to 10.
And 10 is like you're the mostfamished one not at all, and so
it's like at a two to three youstart looking for food.
When you're at a five, youshould be having the food almost
on the plate.
That way, you're not going tobe at a seven or eight so
(15:59):
famished that you're going toeat the kitchen sink.
So oh, I love that.
Kara Roberts (16:03):
It's so true.
I even noticed that for myself.
It's like I always try to eatlike okay and getting hangry
right, eat before you're like ohmy gosh.
Like get out of my way, likewhere's the price?
Trisha Jamison (16:19):
get out of my way.
Jeff Jamison (16:20):
That's right but I also think that there's some
value in giving your body alittle break with food by doing
a fast not fasting from water,but fasting from food for 12 to
24 hours that can be, reallyhealing for the gut.
So that's something to do, butdo it as a program, something
(16:41):
that you're meaning to do,you're intentional about, and
then, when you're done with thefast, don't eat as much as you
would have eaten throughout thewhole day in one meal.
Trisha Jamison (16:51):
Well, and I found that people that have a
soup or a salad prior to theirentree their dinner that they
eat less food overall andconsume less calories, so that's
something that will be helpfultoo.
Jeff Jamison (17:03):
Depends on what dressings on their salad.
Trisha Jamison (17:06):
Yes, depending on what's on their salad.
We've talked about that onebefore.
Yes, salad dressings.
They're really full of a lot ofunhealthy fats, but we've
talked about in the past somegood dressings balsamic, olive
oil.
Those kinds of things can bereally nourishing and those are
the healthy fats.
(17:26):
So, yeah, awesome.
So what are two?
Kara Roberts (17:36):
or three things Elisa could start doing this
week that are simple butimpactful.
I would.
This is one I would always tellpatients would be include a
fruit or vegetable at every meal.
That would be one.
Jeff Jamison (17:45):
That's a good one.
Kara Roberts (17:46):
Yeah, because that's easy.
Jeff Jamison (17:49):
A lot of people don't do that though.
Kara Roberts (17:51):
No, they don't.
Jeff Jamison (17:52):
They look at vegetables and turn their nose
up.
Kara Roberts (17:54):
Exactly Like are you kidding?
No.
And then the other thing wouldbe think of two things that
everybody likes at the mealsthat she could go to the store
and get all ingredients for twoto three things.
And then I would say the thirdthing would be to have that
(18:19):
grocery list that she has like.
Have it out like on the countersomewhere so that she has like.
Have it out like on the countersomewhere so that she can add
to it, so it's easy.
Or on her phone.
Some people keep their grocerylists on their phone and have
that handy or have it so she hasteenagers have people
contribute and write it down.
So when she's ready to gogrocery shopping she knows
(18:40):
exactly what she's going to makefor the week and she has all
the ingredients.
And I used to do this at home.
In a minute I'll do, I'll bereally good and then sometimes
slack off a little bit, but I'llwrite like the three or four
things I'm going to have for theweek and then I make sure and
see what ingredients that I needfor that.
(19:00):
And then when I go to the storeI know exactly what I need.
And when I come home for theweek I look at everything, and I
have it all ready to go.
Trisha Jamison (19:11):
Nice, and then you don't even have to think
about it, it's just alreadyprepared.
That planning is so powerful,so so good.
And I love the paradigm shiftof little hinges, swing big
doors and I think just kind ofwhat Jeff's really been talking
about is and you too just simple, simple, simple.
Because when you make somethingvery simple, then they have,
(19:34):
they can't fail, and they've gota little tiny bit of momentum
that can contribute to thatenergy moving forward.
So it's like drinking.
You know, if they're normallydrinking six glasses of water a
day, then just have them add onemore.
If they are walking fiveminutes a day, maybe they add
(19:55):
two more minutes a day, justsomething that they're already
doing, but just add a tiny bitmore.
And shifting a little bit ofyour breakfast, you know, when
you're breaking that fast andincorporating more protein, that
also helps bring down thatblood sugar.
It helps you feel fuller longer.
So all those things are goingto be helpful and you'll learn
so much of that with somebodylike Kara and, yeah, so much
(20:19):
that she can teach people.
So that's going to be so good.
One more layer that Lisa asks.
Another question that she asksis also about identity.
So she's trying to figure outhow to live with causing you to
be broken.
Kara Roberts (20:50):
This is something that's managed either through
diet and exercise or medicationthat your physician has
prescribed, and take charge andlive a healthy, happy, normal
(21:18):
life.
That is not going to be thisdoom and gloom where it's
overpowering you, because I haveseen so many type 2 patients
with diabetes that and they'vedone so well making small
changes this isn't, you know,the writing on the wall that
this is true.
Trisha Jamison (21:31):
I think that's so important for people to hear,
that they need to hear thatthere's so many people that have
diabetes and they've done sowell, because I don't think a
lot of those stories get outdefinitely get out enough.
Jeff Jamison (21:44):
So I love that you shared that definitely get on
enough, so I love that youshared that.
Yeah, I was thinking that it'sreally important to make sure
you continue seeing yourhealthcare provider or CARA or
both, during this process sothat you can get the feedback
that you need to keep going.
There are some people who forgetto go to their.
(22:04):
You know, go get their labsdone and just do the checkups
that need to be done, and ifthey forget, or they just don't
want to know where they are,they tend to nosedive and then
we've got to pick up the piecesand start over, which is doable.
But it's still harder than ifyou just stay on top of it and
allow your healthcare provider,your dietician, stay on top of
(22:30):
it and allow your healthcareprovider, your dietician,
whoever's your accountabilitypartner in this, to be able to
be your cheerleader and help youget better.
Because I've had people walk inthe door and they say, well,
you're probably going to yell atme because I didn't do very
good this time, and I say, okay,first of all, I care where you
are today and let's see if wecan help things go better.
And secondly, whenever I everyelled at you and they say, well
(22:56):
, never.
Trisha Jamison (22:57):
He doesn't even yell at her dog.
Jeff Jamison (23:00):
And I said, the only person that's yelling at
you is you.
Trisha Jamison (23:03):
Right.
Jeff Jamison (23:04):
So I want to remind you that you don't have
to yell at yourself and youdon't have to be shamed, and you
just need to pick up and startagain and it's okay, just go
with where you are.
Kara Roberts (23:16):
I love that you said that, because I see so many
patients come in and they havetheir A1C and they judge that
A1C number as their identity andit's not.
It's not.
It's like you can always dobetter.
All this is is telling youwhere you're at so that you can
(23:39):
do better for next time, andwhat changes can we make to do?
Trisha Jamison (23:42):
that and your A1C is calculated from three
months earlier.
Jeff Jamison (23:46):
No, it's three months.
Trisha Jamison (23:48):
That's what I said three months earlier.
Jeff Jamison (23:50):
It's from, yeah, three months ago to now.
Trisha Jamison (23:52):
Right.
Jeff Jamison (23:53):
Yeah.
Trisha Jamison (23:54):
And I think it's important for people to know
that in that interim there'sbeen a lot of changes, so it's
going to continue to improve.
Jeff Jamison (24:02):
Yeah, and the A1C is kind of weighted.
And the A1C is kind of weighted, kara, you probably I've heard
this and tell me if I'm wrongbut the A1C itself is weighted
for the first two months of thatthree month, a little more than
the last month.
So, for instance, if you have,if you really made a lot of
changes in the last month, butyet your A1C is still very high,
(24:23):
don't get discouraged becauseyou're making directional
changes and this will bereflected in your A1C soon
enough.
Yep, is still very high.
Don't get discouraged becauseyou're making directional
changes and this will bereflected in your A1C soon
enough.
Trisha Jamison (24:32):
Yep In the next couple months?
Absolutely, and it's so easy toget discouraged and frustrated.
And the other part is yourdiagnosis is not your identity,
and I think sometimes whenpeople come in and they have
something like that, that's howthey identify themselves, what
it's just.
We need to help them appreciateit's just one part of their
story and that story gets tochange and evolve into something
(24:55):
better and better every day.
Absolutely, yeah, what role doyou feel family habits play here
?
I kind of talked a little bitabout the teenagers, but I think
there's so much to this, aboutbeing supportive and how to get
the family on board.
Kara Roberts (25:15):
That is really good in terms of getting the
family on board.
I think it's sitting down andhaving a conversation with them
and telling them what's going onand being open and honest and,
like you said earlier, askingfor help and what are they
willing to do.
Are they willing to help cook,or maybe they're old enough to
(25:36):
drive the car and go groceryshopping or help you know menu
plan for the week or cleaning upthe kitchen after dinner, like
helping decrease that burden ofher being so overwhelmed Because
it sounds like with everythingshe has going on.
It's just one more thing forher to be stressed out about.
(26:01):
But she doesn't need to be.
She has some family involvement.
That's going to be huge.
Trisha Jamison (26:08):
So, and as a dietitian, is that something
that you can do to help familiesis to get them all together and
help them understand thegravity of the situation and how
they can really help a parent?
Kara Roberts (26:22):
I've had families come in quite a bit just so
everybody understands, like likewhen I was in clinic, like I
had food models and I would showthem like what portions are
what servings or what a plate offood should look like, or at
least close to, and everyonebeing on the same page of how to
(26:43):
read a food label or you know,meal planning together, and so
it has worked really well.
So the whole family is on boardand everybody has the same
information.
Instead of you know the patientgoing and then telling the
family, this way, everybody hasit firsthand.
Excellent, so good.
Trisha Jamison (27:03):
So, kara, is there one final thought you'd
like to leave our listeners withtoday?
So, kara, is there one?
Kara Roberts (27:08):
final thought you'd like to leave our
listeners with today.
The one final thought I wouldsay is be prepared as much as
you can.
In terms of your meal planningwhether it's if you're going to
work or you're planning for theweek is do your best to make a
list and have things that arealready prepared, like maybe you
(27:29):
make a couple things on theweekend and then build on it
over the week, so that you'renot always at a grasp for what
to eat that week, or evenlooking for recipe ideas or
sharing it with friends andfamily.
Like hey, I'm really trying toget on board and making
(27:52):
healthier meals.
Do you have any recipes youcould share with me?
And try to make it more of acommunity effort to help
increase the stress and burdenoff what's going on in your
bubble.
So that's what I wouldrecommend.
Trisha Jamison (28:09):
I love that.
That is so good, Jeff.
Do you have any final thoughts?
Jeff Jamison (28:12):
I really like what Kara said there.
That's really good.
I think that, to me, keep itsimple.
Just keep it simple and try andstay on top of it so that you
can make a decision on howyou're eating and what you're
going to eat every day, so thatyou know.
Make a decision on how you'reeating and what you're going to
eat every day, so that you knowwhat you're doing.
Stay focused and do your mealprep, like Kara says.
Trisha Jamison (28:35):
Excellent and, as the KISS acronym, keep it
simple, silly.
Jeff Jamison (28:41):
That's right.
Trisha Jamison (28:43):
All right, awesome, kara.
Thank you.
You've given us more than justanswers.
You've given us hope.
And to Lisa and everyonelistening, you are not failing,
you're navigating and there isso much support available, so
just keep moving forward.
Now, if this episode spoke toyou, we'd love for you to hit
(29:04):
subscribe, leave us a review andshare it with a friend or
family member who might needsome encouragement today.
And if you have a questionyou'd like us to explore on the
show, email us attrishajamisoncoaching at
gmailcom.
We read every one and we'd behonored to bring your voice into
the conversation.
Also, if you're in arelationship that's struggling
(29:25):
or you feel disconnected fromthe person you once built a life
with, check out our HealingHearts program.
It's our eight-month marriagerestoration journey, designed to
help couples rebuild connection, communication and trust, even
when things feel beyond repair.
If this is you, please reachout to me at
TrishaJamisonCoaching atgmailcom, and I'd love to
(29:46):
support you.
Until next time, stay curious,stay hopeful and keep asking
those amazing questions thatmatter.
So thanks for joining us.
We'll see you next time on theQ&A Files.
Goodbye everybody.
Thanks for tuning in to the Q&AFiles, delighted to share
today's gems of wisdom with you.
Your questions light up ourshow, fueling the engaging
(30:06):
dialogues that make ourcommunity extra special.
Keep sending your questions totrishajamesoncoaching at
gmailcom.
Your curiosity is our compass.
Please hit subscribe, spreadthe word and let's grow the
circle of insight and communitytogether.
I'm Trisha Jameson, signing off.
Stay curious, keep thriving andkeep smiling, and I'll catch
you on the next episode.
Hello and welcome to the Q&A Files, the
ultimate health and wellnessplayground.
I'm your host, Tricia Jamieson,a board-certified functional
nutritionist and lifestylepractitioner, ready to lead you
through a world of healthdiscoveries.
Here we dive into a tapestry ofdisease prevention to nutrition
, exercise, mental health andbuilding strong relationships,
all spiced with diverseperspectives.
(00:29):
It's not just a podcast, it's acelebration of health, packed
with insights and a twist of fun.
Welcome aboard the Q&A Files,where your questions ignite our
vibrant discussions and lead toa brighter you.
Welcome back, wellness warriors, to the Q&A Files.
If you missed part one of ourconversation with the amazing
Kara Roberts, please be sure togo back and listen.
(00:51):
We covered so much valuableground, everything from the
benefits and risks of medicationlike Ozempic and Monjaro.
We talked about the burnoutcycle so many people experience
when trying to manage diabetesburnout cycle.
So many people experience whentrying to manage diabetes, how
something as joyful as cookingcan start to feel like
punishment, and how working witha dietitian like Kara can be
(01:13):
incredibly beneficial not forrules, but for offering support,
clarity and partnership alongthe way.
And today, in part two, we'rediving even deeper.
We'll explore how familydynamics can influence our
health journey, how to rebuildtrust with food and some simple,
doable steps that Lisa andanyone listening can take today
(01:35):
to create real momentum towardhealth, energy and freedom.
So let's dive in everyone.
You guys ready, Dr, Jamison andKara yes.
Jeff Jamison (01:46):
I'm ready, except that I need a little reminder of
what Lisa's question was.
How about you, Kara?
Do you remember all the stuffLisa was saying?
Kara Roberts (01:54):
It would be great if we had like a little
refresher.
Trisha Jamison (01:57):
Definitely Okay so our question from Lisa is Hi,
I'm Lisa, I'm 47, a mom of twoteenagers, and I was diagnosed
with type 2 diabetes eightmonths ago.
When my doctor first told me, Ifelt like my world tilted.
I went into a spiral of fear,immediately thinking about
complications, insulin shots andworst case scenarios.
(02:17):
Since then, I've been trying tofigure it all out on my own
cutting out sugar, experimentingwith keto, tracking every carb
and reading every article I canfind online.
But honestly, I am exhausted.
There are days I do really wellmeal prepping, checking my
blood sugar, being active butthen there are weeks I
completely fall off.
I get overwhelmed, burned outand just eat whatever.
(02:40):
Then I feel incredibly guiltyand scared all over again.
I've lost some weight and myA1c has improved a little, but I
feel incredibly guilty andscared all over again.
I've lost some weight and myA1c has improved a little, but I
feel lost with the joy of foodand in life.
I used to love cooking with mykids.
Now I'm just reading labels anddoing math on every ingredient.
Lately I keep hearing peopletalk about Ozembic and Monjaro
(03:01):
Some have diabetes and some whodon't and I find myself
wondering am I supposed to be onone of those drugs?
Would it make things easier orjust add more stress?
I honestly don't know.
Or to even start asking aboutthat.
I've been told a dieticiancould help, but part of me is
afraid it will be more rules Ican't follow.
I need help finding a way tolive with this diagnosis without
(03:23):
constantly feeling like I'mfailing or broken.
I want to make peace with foodagain.
Is it even possible to managediabetes in a way that's
sustainable and doesn't feellike a punishment?
And what does a realpartnership with a dietician
even look like?
Jeff Jamison (03:38):
Oh boy, Lots of parts.
Trisha Jamison (03:40):
That is the question.
So are you ready to tackle somemore of Lisa's questions?
Jeff Jamison (03:47):
Yeah, let's do it.
Trisha Jamison (03:49):
Yes, okay, kara, we know stress can impact blood
sugar even more than foodsometimes.
How do you help someone managethe emotional side of diabetes,
not just the numbers?
Kara Roberts (04:01):
Okay, Well, let's just start out with emotional
stress.
I think a lot of it is breakingit down in terms of priorities,
like what is their top fivegoals that they want to achieve?
And maybe it's only three.
Maybe it's like they want tokneel plan two or three days a
(04:24):
week or maybe they want to start, say, walking 15, 20 minutes a
day or something to help relievethat stress or finding ways to
help with that coping mechanismlike what works for them.
And you have to meet them wherethe mat and asking them lots of
questions.
Trisha Jamison (04:43):
I I love the questions and I always love when
people talk about meetingsomeone where they're at,
because so often we have thisscale or this place that we
think that they should be at andoftentimes that is not where
they are, and so it's so good.
Jeff Jamison (05:01):
And this comes right down also to if you think
you can or you think you can't,you're right, you know.
And when people are, they havea defeated attitude and they
think, oh no, my life's going toend because I have diabetes and
I can't.
I can't have any enjoyment inlife anymore.
This is a great place where wecan buoy them up and help them
(05:24):
learn that their life isn't overand that there's a lot more
that they hadn't even thoughtabout.
And that's where the tools thatCARE is going to give them
really come into play and theycan make their lives so much
better.
Trisha Jamison (05:38):
Yeah, absolutely , and I think it's also
important to remember that ourbody doesn't separate emotional
stress from physical stress.
So I think, too, things likebreath work, focusing on your
nervous system and calming yournervous system down all plays a
very vital role in just helpingour bodies cope in a way that
(05:59):
we're really not used to, anddefinitely to give ourselves
some grace, it's going to bereally important.
Kara Roberts (06:03):
Absolutely.
For some people it works.
For some it's not their forte,but keeping a food journal can
be really helpful too, and somelike either, you know, paper and
a notebook, or some like theapps, depending on what works
best for them.
That can be helpful, so can youelaborate on that a little bit
(06:26):
more.
Trisha Jamison (06:26):
What do you do for a food journal and how can
that benefit a patient on thisjourney?
Kara Roberts (06:33):
That's a good question.
So how that can benefit is thatit makes them more mindful of
what they're actually eating andbeing more self-aware.
Instead of grabbing you knowbag of chips or something, or
maybe they are mindlessly eatingwhere they're sitting at their
computer all day at home orsomething, and they didn't
(06:54):
realize that they had already,you know, polished off half a
box of crackers or somethinglike that, and so that can be
really helpful.
Some people like the buddysystem, like there's some apps
out there where you can shareyour free journals with a friend
if you want to do that as well,but having that support that
(07:17):
way can be really helpful forsome people.
Trisha Jamison (07:19):
Yeah, excellent, thank you.
So Lisa also mentioned feelingreally guilty and scared when
she falls off and then gettingstuck in a cycle of shame.
So, kara, how do you helpsomeone rewrite that in a
dialogue so they're notconstantly beating themselves up
?
Kara Roberts (07:35):
That's a real big challenge for people because
they have to.
They need to flip that aroundand being positive, like if
they're seeing a provider reallyfocusing on what are they doing
positive?
Are they going grocery shoppingmost of the week?
Are they getting fresh foodsyou know bringing in the house?
(07:56):
Are they making healthierchoices?
I think that's a huge challengefor a lot and maybe they're
really asking them questionslike are they really that bad?
Maybe it's all in her head thatshe's really beating herself up
.
She may not be doing as bad asshe thinks she is and really
(08:17):
focusing on that.
Trisha Jamison (08:18):
Exactly and, as we all know, that inner critic
is so loud in our brains and itjust makes us all crazy.
One of the things that I reallyencourage my clients to do when
we're focusing on these kind ofthings is to really recognize
how they're speaking tothemselves.
Sometimes I'll have them get apicture of themselves as a child
(08:39):
and you know, whatever theirdialogue is going on, that they
can speak to that younger childwhich is them, and sometimes
that really helps them recognizeoh wow, that is not how I want
to be speaking to myself orespecially to this child.
But I also like to have themreplace things like I failed
(09:01):
with, I had a tough day.
I failed with, I had a toughday.
So it's not about failing ornot doing well or recognizing
the things that they're, not howthey're not showing up, but
it's I had a tough day.
But still recognize how they'refeeling, absolutely.
Kara Roberts (09:15):
I think that's a great technique as well.
Jeff Jamison (09:18):
I think it's really important to just jump in
there, though, and say, hey,we're not in a race here.
It's not like if you have a badday or two, or 10 or 100 that
you can't be redeemed.
I mean, these are things thatpeople can get better at, and it
takes time and it's a lot ofwork.
Trisha Jamison (09:38):
It's a lifestyle change.
Jeff Jamison (09:41):
For some people you know and it's a lot of work
that if you just take smallsteps you'll make it.
And if you make, if you slipand fall down, okay, dust
yourself off and get back up andkeep going.
People truly do not ever fail,unless they quit exactly.
Trisha Jamison (10:02):
I think that is so true.
I love that.
Kara Roberts (10:04):
It is, and each day is a new day Start over.
Trisha Jamison (10:08):
Exactly, definitely, okay.
So you just kind of talkedabout a food tracking, food
journal, and Lisa's talkingabout doing the math on every
ingredient and it's sucking thejoy out of her eating.
How can someone like herrebuild trust with food without
obsessing over every number?
Kara Roberts (10:26):
I think for someone like her.
She needs to let that go.
I think.
Looking at the quality of food,what exactly what is she eating
?
Focusing on balancing that outand letting that go in the
beginning.
Maybe for her it's eliminatingmore convenience food items, or
(10:49):
maybe there's some other.
I'm just trying to think Idon't know if you guys have any
other ideas but sometimes ifpeople are getting so obsessed
with that maybe just keeping ajournal but not tracking all the
numbers and everything in thebeginning and then following up
with a certified diabeteseducator or a dietitian to go
(11:14):
over that and try to keep itsimple, just so she's not
obsessing over it, Because thelast thing you want to do is
take the joy out of eating andcooking and I mean because it's
so culturally ingrained in oursociety, like everything's like
birthdays and Christmas andThanksgiving and potlucks, like
(11:35):
everything's so much centeredaround food you don't want to
Right, you don't want to ruin it?
Jeff Jamison (11:41):
No, definitely not .
But at the same time you wantto stay focused, and I think it
really comes down to beingsimple and going okay.
Well, on Christmas I'm going tohave what everybody else is
having, but I'm going to try andeat a little less than
everybody else eats.
Okay but you're still enjoyingthe rest of the festivities
(12:05):
right you know, and just makinga conscious choice and being
intentional about how youapproach it and simple.
I just can't even stress simplemore well, and I think to to go
along with that.
Trisha Jamison (12:17):
I think it's really important to have a plan.
When my clients go in with aplan, they do so much better
than just going in with noexpectations no, no worries, and
I think that that really makesa difference.
And I think it's also importantthat food should be nourishing.
We need to think of it as beinga source of nourishment, not a
(12:37):
source of fear.
Sometimes I ask my clients whatif your meals were about how
you want to feel, not what youwant to fix?
And I think sometimes, when youcan start asking yourself some
questions about how do I want tofeel when I eat this food, how
(12:58):
does it make me feel, instead ofjust forcing yourself to do
things that are a lot morechallenging, especially at the
beginning, yeah, definitely, andI think probably the biggest in
the beginning to keep it frombeing so overwhelmed is have
something prepared before you'rehungry.
(13:20):
Absolutely.
Kara Roberts (13:21):
That is so key.
In fact, I was thinking aboutit this weekend when we were
talking about this Absolutelysalad for the week or have it,
have it ready, have the saladdressing ready, or have the
(13:44):
vegetables ready, so they'realready washed and cut, so that
you, when you get home from work, you're not having decision
fatigue and like, oh my gosh,what am I going to make for
dinner?
Right, something whereeverybody's going to be happy
eating or trying to.
You know, it sounds like shehad two teenagers.
It sounds like getting theminvolved in cooking also.
(14:05):
Maybe they'll take the burdenoff her as well, where they can
do it together as a family.
Trisha Jamison (14:11):
Maybe one person can take a dish or something,
or maybe someone can take anight and help contribute too,
when you're explaining tochildren, especially older kids,
what the change is and thereason for this change and get
them on board, becausedefinitely, with teenagers, they
(14:31):
want to eat what they want,they don't care about anything
else, they're invincible, allthose things.
But I think if they understood,hey, this is helping me, this
is helping me be healthier, thisis helping me, this is helping
me be healthier and you know,can you help me?
And I think just having thembuy in can be really powerful
(14:54):
for the whole entire family.
Jeff Jamison (14:54):
Absolutely, I agree.
Yeah, along with that, I thinkanother tip is try not to go to
the store when you're starving.
Kara Roberts (15:01):
Oh for sure, Definitely yeah, if you're
really really hungry, guess whatyou're starving?
Oh for sure.
Jeff Jamison (15:04):
Definitely yeah.
If you're really really hungry,guess what you're going to come
home with.
It's all kinds of junk food.
Yeah, I mean it just happensbecause you just want to eat
this right now.
Trisha Jamison (15:18):
And I think that goes along with Kara and myself
.
I get people all the time thatsay do you even eat sugar?
Oh yeah, and I eat a whole lotmore.
If I go to the store hungry orif I go to a place hungry, it's
like just like anybody else.
That discipline goes out thewindow and you just are like, ah
, so you know better, right?
So I love that.
(15:39):
And I love the hunger scale.
I used to have this hungerscale zero to 10.
And 10 is like you're the mostfamished one not at all, and so
it's like at a two to three youstart looking for food.
When you're at a five, youshould be having the food almost
on the plate.
That way, you're not going tobe at a seven or eight so
(15:59):
famished that you're going toeat the kitchen sink.
So oh, I love that.
Kara Roberts (16:03):
It's so true.
I even noticed that for myself.
It's like I always try to eatlike okay and getting hangry
right, eat before you're like ohmy gosh.
Like get out of my way, likewhere's the price?
Trisha Jamison (16:19):
get out of my way.
Jeff Jamison (16:20):
That's right but I also think that there's some
value in giving your body alittle break with food by doing
a fast not fasting from water,but fasting from food for 12 to
24 hours that can be, reallyhealing for the gut.
So that's something to do, butdo it as a program, something
(16:41):
that you're meaning to do,you're intentional about, and
then, when you're done with thefast, don't eat as much as you
would have eaten throughout thewhole day in one meal.
Trisha Jamison (16:51):
Well, and I found that people that have a
soup or a salad prior to theirentree their dinner that they
eat less food overall andconsume less calories, so that's
something that will be helpfultoo.
Jeff Jamison (17:03):
Depends on what dressings on their salad.
Trisha Jamison (17:06):
Yes, depending on what's on their salad.
We've talked about that onebefore.
Yes, salad dressings.
They're really full of a lot ofunhealthy fats, but we've
talked about in the past somegood dressings balsamic, olive
oil.
Those kinds of things can bereally nourishing and those are
the healthy fats.
(17:26):
So, yeah, awesome.
So what are two?
Kara Roberts (17:36):
or three things Elisa could start doing this
week that are simple butimpactful.
I would.
This is one I would always tellpatients would be include a
fruit or vegetable at every meal.
That would be one.
Jeff Jamison (17:45):
That's a good one.
Kara Roberts (17:46):
Yeah, because that's easy.
Jeff Jamison (17:49):
A lot of people don't do that though.
Kara Roberts (17:51):
No, they don't.
Jeff Jamison (17:52):
They look at vegetables and turn their nose
up.
Kara Roberts (17:54):
Exactly Like are you kidding?
No.
And then the other thing wouldbe think of two things that
everybody likes at the mealsthat she could go to the store
and get all ingredients for twoto three things.
And then I would say the thirdthing would be to have that
(18:19):
grocery list that she has like.
Have it out like on the countersomewhere so that she has like.
Have it out like on the countersomewhere so that she can add
to it, so it's easy.
Or on her phone.
Some people keep their grocerylists on their phone and have
that handy or have it so she hasteenagers have people
contribute and write it down.
So when she's ready to gogrocery shopping she knows
(18:40):
exactly what she's going to makefor the week and she has all
the ingredients.
And I used to do this at home.
In a minute I'll do, I'll bereally good and then sometimes
slack off a little bit, but I'llwrite like the three or four
things I'm going to have for theweek and then I make sure and
see what ingredients that I needfor that.
(19:00):
And then when I go to the storeI know exactly what I need.
And when I come home for theweek I look at everything, and I
have it all ready to go.
Trisha Jamison (19:11):
Nice, and then you don't even have to think
about it, it's just alreadyprepared.
That planning is so powerful,so so good.
And I love the paradigm shiftof little hinges, swing big
doors and I think just kind ofwhat Jeff's really been talking
about is and you too just simple, simple, simple.
Because when you make somethingvery simple, then they have,
(19:34):
they can't fail, and they've gota little tiny bit of momentum
that can contribute to thatenergy moving forward.
So it's like drinking.
You know, if they're normallydrinking six glasses of water a
day, then just have them add onemore.
If they are walking fiveminutes a day, maybe they add
(19:55):
two more minutes a day, justsomething that they're already
doing, but just add a tiny bitmore.
And shifting a little bit ofyour breakfast, you know, when
you're breaking that fast andincorporating more protein, that
also helps bring down thatblood sugar.
It helps you feel fuller longer.
So all those things are goingto be helpful and you'll learn
so much of that with somebodylike Kara and, yeah, so much
(20:19):
that she can teach people.
So that's going to be so good.
One more layer that Lisa asks.
Another question that she asksis also about identity.
So she's trying to figure outhow to live with causing you to
be broken.
Kara Roberts (20:50):
This is something that's managed either through
diet and exercise or medicationthat your physician has
prescribed, and take charge andlive a healthy, happy, normal
(21:18):
life.
That is not going to be thisdoom and gloom where it's
overpowering you, because I haveseen so many type 2 patients
with diabetes that and they'vedone so well making small
changes this isn't, you know,the writing on the wall that
this is true.
Trisha Jamison (21:31):
I think that's so important for people to hear,
that they need to hear thatthere's so many people that have
diabetes and they've done sowell, because I don't think a
lot of those stories get outdefinitely get out enough.
Jeff Jamison (21:44):
So I love that you shared that definitely get on
enough, so I love that youshared that.
Yeah, I was thinking that it'sreally important to make sure
you continue seeing yourhealthcare provider or CARA or
both, during this process sothat you can get the feedback
that you need to keep going.
There are some people who forgetto go to their.
(22:04):
You know, go get their labsdone and just do the checkups
that need to be done, and ifthey forget, or they just don't
want to know where they are,they tend to nosedive and then
we've got to pick up the piecesand start over, which is doable.
But it's still harder than ifyou just stay on top of it and
allow your healthcare provider,your dietician, stay on top of
(22:30):
it and allow your healthcareprovider, your dietician,
whoever's your accountabilitypartner in this, to be able to
be your cheerleader and help youget better.
Because I've had people walk inthe door and they say, well,
you're probably going to yell atme because I didn't do very
good this time, and I say, okay,first of all, I care where you
are today and let's see if wecan help things go better.
And secondly, whenever I everyelled at you and they say, well
(22:56):
, never.
Trisha Jamison (22:57):
He doesn't even yell at her dog.
Jeff Jamison (23:00):
And I said, the only person that's yelling at
you is you.
Trisha Jamison (23:03):
Right.
Jeff Jamison (23:04):
So I want to remind you that you don't have
to yell at yourself and youdon't have to be shamed, and you
just need to pick up and startagain and it's okay, just go
with where you are.
Kara Roberts (23:16):
I love that you said that, because I see so many
patients come in and they havetheir A1C and they judge that
A1C number as their identity andit's not.
It's not.
It's like you can always dobetter.
All this is is telling youwhere you're at so that you can
(23:39):
do better for next time, andwhat changes can we make to do?
Trisha Jamison (23:42):
that and your A1C is calculated from three
months earlier.
Jeff Jamison (23:46):
No, it's three months.
Trisha Jamison (23:48):
That's what I said three months earlier.
Jeff Jamison (23:50):
It's from, yeah, three months ago to now.
Trisha Jamison (23:52):
Right.
Jeff Jamison (23:53):
Yeah.
Trisha Jamison (23:54):
And I think it's important for people to know
that in that interim there'sbeen a lot of changes, so it's
going to continue to improve.
Jeff Jamison (24:02):
Yeah, and the A1C is kind of weighted.
And the A1C is kind of weighted, kara, you probably I've heard
this and tell me if I'm wrongbut the A1C itself is weighted
for the first two months of thatthree month, a little more than
the last month.
So, for instance, if you have,if you really made a lot of
changes in the last month, butyet your A1C is still very high,
(24:23):
don't get discouraged becauseyou're making directional
changes and this will bereflected in your A1C soon
enough.
Yep, is still very high.
Don't get discouraged becauseyou're making directional
changes and this will bereflected in your A1C soon
enough.
Trisha Jamison (24:32):
Yep In the next couple months?
Absolutely, and it's so easy toget discouraged and frustrated.
And the other part is yourdiagnosis is not your identity,
and I think sometimes whenpeople come in and they have
something like that, that's howthey identify themselves, what
it's just.
We need to help them appreciateit's just one part of their
story and that story gets tochange and evolve into something
(24:55):
better and better every day.
Absolutely, yeah, what role doyou feel family habits play here
?
I kind of talked a little bitabout the teenagers, but I think
there's so much to this, aboutbeing supportive and how to get
the family on board.
Kara Roberts (25:15):
That is really good in terms of getting the
family on board.
I think it's sitting down andhaving a conversation with them
and telling them what's going onand being open and honest and,
like you said earlier, askingfor help and what are they
willing to do.
Are they willing to help cook,or maybe they're old enough to
(25:36):
drive the car and go groceryshopping or help you know menu
plan for the week or cleaning upthe kitchen after dinner, like
helping decrease that burden ofher being so overwhelmed Because
it sounds like with everythingshe has going on.
It's just one more thing forher to be stressed out about.
(26:01):
But she doesn't need to be.
She has some family involvement.
That's going to be huge.
Trisha Jamison (26:08):
So, and as a dietitian, is that something
that you can do to help familiesis to get them all together and
help them understand thegravity of the situation and how
they can really help a parent?
Kara Roberts (26:22):
I've had families come in quite a bit just so
everybody understands, like likewhen I was in clinic, like I
had food models and I would showthem like what portions are
what servings or what a plate offood should look like, or at
least close to, and everyonebeing on the same page of how to
(26:43):
read a food label or you know,meal planning together, and so
it has worked really well.
So the whole family is on boardand everybody has the same
information.
Instead of you know the patientgoing and then telling the
family, this way, everybody hasit firsthand.
Excellent, so good.
Trisha Jamison (27:03):
So, kara, is there one final thought you'd
like to leave our listeners withtoday?
So, kara, is there one?
Kara Roberts (27:08):
final thought you'd like to leave our
listeners with today.
The one final thought I wouldsay is be prepared as much as
you can.
In terms of your meal planningwhether it's if you're going to
work or you're planning for theweek is do your best to make a
list and have things that arealready prepared, like maybe you
(27:29):
make a couple things on theweekend and then build on it
over the week, so that you'renot always at a grasp for what
to eat that week, or evenlooking for recipe ideas or
sharing it with friends andfamily.
Like hey, I'm really trying toget on board and making
(27:52):
healthier meals.
Do you have any recipes youcould share with me?
And try to make it more of acommunity effort to help
increase the stress and burdenoff what's going on in your
bubble.
So that's what I wouldrecommend.
Trisha Jamison (28:09):
I love that.
That is so good, Jeff.
Do you have any final thoughts?
Jeff Jamison (28:12):
I really like what Kara said there.
That's really good.
I think that, to me, keep itsimple.
Just keep it simple and try andstay on top of it so that you
can make a decision on howyou're eating and what you're
going to eat every day, so thatyou know.
Make a decision on how you'reeating and what you're going to
eat every day, so that you knowwhat you're doing.
Stay focused and do your mealprep, like Kara says.
Trisha Jamison (28:35):
Excellent and, as the KISS acronym, keep it
simple, silly.
Jeff Jamison (28:41):
That's right.
Trisha Jamison (28:43):
All right, awesome, kara.
Thank you.
You've given us more than justanswers.
You've given us hope.
And to Lisa and everyonelistening, you are not failing,
you're navigating and there isso much support available, so
just keep moving forward.
Now, if this episode spoke toyou, we'd love for you to hit
(29:04):
subscribe, leave us a review andshare it with a friend or
family member who might needsome encouragement today.
And if you have a questionyou'd like us to explore on the
show, email us attrishajamisoncoaching at
gmailcom.
We read every one and we'd behonored to bring your voice into
the conversation.
Also, if you're in arelationship that's struggling
(29:25):
or you feel disconnected fromthe person you once built a life
with, check out our HealingHearts program.
It's our eight-month marriagerestoration journey, designed to
help couples rebuild connection, communication and trust, even
when things feel beyond repair.
If this is you, please reachout to me at
TrishaJamisonCoaching atgmailcom, and I'd love to
(29:46):
support you.
Until next time, stay curious,stay hopeful and keep asking
those amazing questions thatmatter.
So thanks for joining us.
We'll see you next time on theQ&A Files.
Goodbye everybody.
Thanks for tuning in to the Q&AFiles, delighted to share
today's gems of wisdom with you.
Your questions light up ourshow, fueling the engaging
(30:06):
dialogues that make ourcommunity extra special.
Keep sending your questions totrishajamesoncoaching at
gmailcom.
Your curiosity is our compass.
Please hit subscribe, spreadthe word and let's grow the
circle of insight and communitytogether.
I'm Trisha Jameson, signing off.
Stay curious, keep thriving andkeep smiling, and I'll catch
you on the next episode.
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