Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Good morning, good afternoon, andgood evening. I am Brandon Hazelwood,
and I thank you for listening tothe Stronger You podcast, the summer series
with the amazing coaches here at StrongerYou, and today we have the lovely
Amelia here with us, which I'mgoing to give a quick little rundown of
(00:21):
some of her accolades and then allowher to introduce herself as well. This
is a Stronger You radio where nutritionis fun, diet trends are overrated,
and we help you take the guessworkat of eating. Help join us today
with Stronger U team coaches and friendsas they discuss what it takes to become
a Stronger You today. Are youready? Let's get to it. With
(00:45):
that being said, let's jump rightinto that. A degree and nutrition and
dietetics for culinary arts with culinary artsemphasis excuse me. Started coaching with Stronger
You in the fall of twenty nineteen. I'm starting to get a trend of
a lot of people. The peoplethat I've spoken to already, we all
have come in around the same timetwenty nineteen, So that was a good
(01:07):
year. Let's just put it thatway. I didn't coach prior to stronger.
You was working in a three starMichelin restaurant, which is I need
to know more about that, butI'll leave the floor to you to share
more about yourself. And even ifyou want to share about that, by
all means, go for it.Yeah. So, like you said,
yeah, I went to Saint LouisUniversity to study nutrition dietetics. They had
(01:30):
a really cool program because I wasconsidering going just to culinary school. I
really loved that and always knew thatI, you know, I loved nutrition,
but the culinary piece I was alwayscooking with like my mom and my
grandma, and so I really lovedjust the energy of restaurants and so I
really considered doing that kind of fullforce. But knowing that I did have
(01:52):
this interest in nutrition too, Ifigured, well, I should really try
to combine them in some way.So anyways, SLEW has a really unique
program in the sense that they doby them. So I was taking everything
from organic chemistry to advanced meat analysisand making in pastry. So it was
like I was living two lives underone roof and it was just amazing.
So yeah, so anyways, that'swhat brought me down to Saint Louis and
(02:13):
then from there, you know,I stayed for a number of yeers.
This is where I met my husband. He is also a chef, so
of course we met at you know, a food event, and we just
kind of we kept crossing paths atthese different food events, and we never
actually connected in person, and sowe were one of those kind of like
new ag couples to technically meet onFacebook. I had posted a picture from
this like pork competition that we wereboth at, and then he said,
(02:36):
what do you think of Sydney Streetsbecause he won, and so then anyways,
that's how we connected. So itwas kind of like in person but
also online. And then yeah,we just started going to restaurants together,
and eventually we moved to California towork at that three Michelin's our restaurant,
and got married, came back toSaint Louis, which neither of us really
expected to do when we moved tonorthern California. It was hard to leave
(02:58):
there, but it up back inSaint Louis because we just really love the
food scene here. We have sucha great community. And then just about
a year ago almost we had ourson, and his name is Benedict.
He's named after Eggs Benedict. Weliterally named him over brunch. We knew
we wanted something that was like kindof food related but not too obvious and
(03:19):
you know, not like apple orwhatever. I don't know, that's like
a little extreme for me. Butanyways, so just like a very you
know, mild food relation. Butyeah, he is named after eggs Benedict.
So we have some friends that justcall him straight up eggs and that's
going to be the theme for hisfirst birthday. We're doing egg tarts instead
of an actual Yeah, so that'sthat. And then we do have a
(03:39):
dog named Nuka, which is alsolike a food reference. That's a style.
It's a Japanese style of pickling.So yeah, Nuka Zuki is her
full name, but we call herNuka. So yeah, we're a pretty
food focused bunge Over here, Iwas gonna say, it's everything is is
seemingly revolving a down food, whichmakes sense. Also, I mean you
(04:02):
are also here helping our members withfood and their choices as they go.
So how would you say that experienceof you being in the culinary world,
how did that transition you into nutrition? Like, how did you get here
(04:23):
to this point. Yeah, Imean they really kind of went hand in
hand. But I think the waythat I've envisioned that relationship going has changed
a little bit. So initially Ikind of thought that I would open a
restaurant that was very like nutrition focused, and you know, back when I
was in like high school kind ofshowing an interest in studying this. And
(04:44):
then even when I got into collegeand was, you know, going through
all my classes, it was reallythe trend to like make as many modifications
as possible, to make things aslow fat as possible, or you know,
as low this or low that aspossible, and so I kind of
got sucked into that and like makingmodifications and really kind kind of moving the
food I was making away from whatwas super delicious and more to just like
what fit a certain box, ifthat makes sense. And so I'm really
(05:09):
happy that lately the trend has beenmore to like eat real food and just
kind of eat it in moderation.And I think that that is like that's
where the sweet spot is, becauseif I go to a restaurant or if
I bake something, I want itto be like the best experience and version
of that thing. So that Ican eat an amount that is satisfying and
still acceptable, you know what Imean. Like there's actually I wrote a
(05:31):
paper one time on the hay bellyeffect, and it was about like livestock
and cows and things, but itwas just saying that if their grass is
very depleted, they have to eatso much more of it to like fill
their nutrient level needs internally. Andso anyways, that just led to like
cows, you know, also havingyou know, a higher weight and things
(05:53):
like that, and so it wasjust really interesting because I think that relates
to like our food system as well. And you know, so if I'm
gonna eat something, I want itto be like as high in nutrients as
possible, as close to the realthing as possible, and delicious so that
I can eat a smaller amount andbe satisfied. So kind of like a
little tangent there, But that's justI think some of my like main philosophies.
(06:14):
Whatever you're doing, just go allin and do it the way that
it's meant to be, and thenyou know, be able to find that
balance of yes, I'm going togo out to this like fancy dinner,
but also most of the week I'meating my normal foods. I'm eating you
know, eggs and toast for breakfastand rick yogurt and berries for lunch,
and you know, and then thatallows you to have that flexibility when it's
really important to you. Well,I love it. It's been a common
(06:36):
trend in for those that have beenfollowing the series or listening to this for
the first time. It is aconsistent trend. And the reason why is
the coaches that you are speaking toare human as well, and they want
you to enjoy and indulge on thefoods that you love. Where I get
that experience that you have, notsaying go overboard, right, but also
(06:59):
the same time, just having thatthat moment if if you have a wedding
that you're going to and you knowthat you want to the spread is amazing,
and you know what type of spreadit is going to be based on
the individual or maybe even it's yourwedding that you want to eat. It's
it's okay, life, life isshort. You should enjoy it to the
fullest. And ye, yes,for sure. Yeah it's it's expensive,
(07:26):
so you should probably do that.But it's it's it's always mean, it's
it's one of the key things thatI have told people and outside of Stronger
You or anybody that I communicate memberwise that I've caught cross passed with and
as you, when they've asked aboutwhat the program's like and and really asking
(07:46):
like how it is and how it'sgoing to be going forward, and I'm
just like, just understand, youdon't have to be perfect. They want
you to be a human and enjoyyourself. Is this is just this is
just a step to really understand whatyou are consuming and how you're consuming it
and so on and so forth.So with that said, definitely not perfect
(08:07):
ourselves. You know, even thoughwe have technically we have the nutrition knowledge
and we have all the training,it's like it's still a constant conversation for
me, and not in a waythat's like obsessive or anything like that,
but just you know, it's easyin our world and in our society to
get sort of sucked into, youknow, over indulging or something like that,
and so you know, it's justsomething that needs to be like that
(08:28):
very basic. It's like heartbeat,you know, it's like very low and
mild, but it's always there,and it just kind of has to be
like your guiding, your guiding force, you know, to kind of always
get back to that baseline if youdo step out of line, and it's
okay if you do, that's goingto happen. I mean, if we
had to be perfect, none ofus would be doing this right, that's
for sure. That is for surewell being that you you touched on.
(08:48):
That is what has been your experiencelike with nutrition on your own? Can
you share a little bit about yourjourney when it comes to that, Yeah,
for sure. So I have beenan athlete all my life too.
I started like dancing and playing volleyball, and then eventually I just focused on
the volleyball piece and so I playedhere at SLEW also, which is Division
one. So that was really reallylike intense training. And so I wish
(09:11):
that I would have known more atthat time in my life how important nutrition
was. I mean, I hadan interest in it, but I didn't
really know how to balance it likefor my performance. And so you know,
we were constantly you know, pregamingour meals, and they would bring
us all these pastas and things thatjust made us feel like, honestly,
looking back, I feel pretty crappymost of the time because we just didn't
(09:33):
really know and we didn't have butthere was a dietitian, but you know,
it wasn't a strong enough force inthe program to really have an impact,
and they were focusing more on likebasketball in the bigger sports. So
anyways, so I kind of gotthrough that. And then you know,
being in the restaurant world and especiallylike working out in California, it's just
surrounded by wine and really rich food, but more constantly than I would if
(09:56):
I had the choice, you know, and when it's there and like you're
living that experience, it's like,yeah, you want to take advantage of
that. So definitely, I meanI always thought that I was healthy just
because I had the knowledge kind oflike I was saying before, but I
wasn't really putting it into practice.And so Stronger You has honestly like changed
my life and my relationship with nutrition. And I feel like I've just learned
and applied so much more just sincestarting to coach. So I am like
(10:20):
right in this process with everybody thatI'm coaching, you know, with all
the members, it's like I said, it's just a constant conversation. So
yeah, when I started coaching,I know, they had encouraged us to
track macros for like two weeks justto kind of get a feel for what
the members were going through. AndI had never tracked macros on my own
before, so that was super eyeopening. But I just I committed to
it hardcore. Like if I hadto eat egg woyds at ten thirty for
(10:43):
a dessert, I was doing itbecause I wanted to see what this was
all about. Like I wanted todo it right, to really just at
least give it a chance to haveto reach its full potential, you know.
So Anyways, over the course ofthose two weeks, I like started
losing weight and feeling so much moreenergetic and sleeping better. And I was
like, this is crazy, LikeI am not really changing that much about
(11:05):
how I'm eating. It's I mean, I was definitely eating more protein,
you know, which is obviously yes, yes, you know, most people
just aren't getting enough, and sothat's something that we just talk about a
lot, you know, by nature. But yeah, so I just started
feeling so much better. And Ihad been dealing with a lot of like
GI issues for probably ten years previousto that, and I had been to
(11:26):
so many specialists balon test, antibiotics, everything underside, and nobody could find
an answer. I mean, theywere like, it's ibs, but isn't
I mean, it's an umbrella forsure, like it's a real diagnosis,
but it wasn't helping me feel better, and nobody had the answers to say,
like avoid this or do this,you know. So anyways, I
started feeling improvements in that and Iwas just blown away at like how I
(11:48):
was healing my own gut just byeating a balance of nutrients. So then,
I, I mean, beyond thosetwo weeks, I kept tracking.
I think I tracked for like twoyears just because I wanted to not be
I had to. And yeah,so I think over the course of that
time, I lost like twenty poundsthat I didn't even know that I really
needed to. Felt so much moretoned and fit, and it was just
(12:09):
awesome. So yeah, I still, I mean, I don't track every
day at the moment, only becauseI think that I found like a pretty
good routine that works for me andI'm able to maintain, which is the
ultimate goal. I mean, wedon't forever, as you know, but
it is a great tool to havein my back pocket, so you know,
every couple of months, I'll popin and I'll track a week just
to kind of double check myself kindof see or I can always tell,
(12:31):
like when my body's feeling a littlebit off, and I'll be like,
okay, I need to, youknow, buckle down for like a few
days, remind myself what that lookslike, and then be on my way
again. So there's a lot inwhat you said. We share similarities that
I did not know that we hadbecause prior to just being an athlete,
And I wish I had known moreabout tracking and being able to really gauge
(12:54):
and know, like you said,as we know that most people that aren't
tracking don't really realize they're not consumingenough protein in a day, right,
So I wish I would have knownthat. I just wonder where I could
have been with that, but wouldhave could have I'm not gonna even go
down that road, right, Butit's just I'm just curious with that.
And then I also lost twenty poundsas well when I first started doing that,
(13:18):
and now it's been on and offfor me as well. Just just
knowing what to do when I feeloff, I know how to get myself
back to where I need to get. But it's it's to that point.
It's the goal is not to betracking for your whole entire life. It's
it's just a way and kind oflike a a feel of being able to
(13:39):
eyeball things and understand like, nowI know what I'm eating right looking at
that the nutritional facts on a boxor a bag of food, it was
there. It just I'd never paidattention to it, right, it was
like, Okay, it's it's justhere. But now reading it and understanding
what these things mean and like wow, and thinking back to what I use
(14:00):
to consume and not realizing what itwas and what it was doing to me
was like, no, wonder whywhen I was going and working out twenty
four seven I couldn't get to whereI wanted to look like physically. So
with that being said, I knowthat goes into mindset, and that is
what you've probably experienced, and I'msure most coaches on the roster have experienced
(14:22):
members with mindsets that are struggling becausethey have are not seeing the scale move
or not working or they're not reachingtheir goal in a certain amount of time.
What do you do in the casesthat members are conveying to you that
they are struggling. Yeah, wella couple of things. And of course,
I mean, of course every caseis different, but I would say
(14:43):
when I see that, most oftenpart of it is just to kind of
go back to the starting point andkind of like get rid of any preconceived
expectations, you know. And Imean part of that comes from like the
community. You know, we shareall these members success stories, and so
it can be challenging for a newmember or even somebody that's been around for
a while to see that and thinklike, well, why isn't that happening
(15:03):
for me? But I just tryto remind people that, like everybody's situation
is so different. There's so manyvariables that aren't included in those one paragraph
posts that we put up about peopleyou can't possibly know like do they have
you know, no, are theysingle, are they married? Do they
have you know, one kid?Do they have five kids? Is there
maybe their job is in the fitnessindustry and so they have an access to
(15:26):
a gym, or you know,they're an influencer or something. So there's
just so many variables health things,you know, the list just goes on.
So I always try to remind peoplethat like, this is your story
and you can use other people's youknow, post or whatever for inspiration,
but don't let that determine whether you'resuccessful or not. So the only thing
that you can really compare yourself tois you know, me today versus me
(15:46):
tomorrow, or me today versus meyesterday. Okay, guys, what if
I told you you can finally reachyour goals without fad, diety deprivation,
or unrealistic expectations, all while stillenjoying the foods you love. Yes,
it's possible. In fact, we'vehelped over fifty thousand members do just this.
Now it's your turn. New membersget fifty percent off your first month
(16:07):
with the purchase of a monthly membershipplan. And what do you get with
this? You get one on onepersonalized coaching, unlimited coach messaging and weekly
check ins, nutritious resources and tools, and access to a welcoming community.
Sign up today with Code su Radiofifty. You've got this and we've got
you. So let's reach your goalstogether. So we're kind of like on
(16:27):
this path, but I think yeah, so having your realistic expectations and also
just like meeting yourself where you're atbeing able to name your priorities and know,
well, maybe I don't want togive up drinking, you know,
like maybe I don't want to giveup my glass of wine every night,
and that's okay, Like we canwork with that. Obviously, things would
be a little bit more efficient ifthere was some flexibility there, But if
that's your thing, then by allmeans like, let's work with it.
(16:49):
So I think just being really honestabout kind of where you're coming from,
what you're looking for, and thenknowing that the path isn't going to be
linear. You know, there's goingthere's always going to be something that comes
up that can throw you off yourgame. But this is all really just
like a big experiment, a bigpractice trial run to keep giving you opportunities
(17:10):
to see how you handle those situations. And so then you know, the
more you build those up over time, the more you experience these things and
do have struggles. You know,if you if you just let that be
a struggle and you like beat yourselfup about it and don't do anything with
it, then yeah, then maybethat's you know, quote unquote a failure.
But if you take that experience andyou really say, like, okay,
let me reflect on that a littlebit and see how I can do
(17:32):
it better the next time, kindof visualize. Then it's so worthwhile having
that experience, even if it seemedrough in the in the moment, you
know, because then you can useit to just keep improving. And so
that's really what we're all here for. It doesn't have to be that you
reach a certain number on the scaleor anything like that. It's just that
you are getting slightly better each day, you know, and learning. I
couldn't agree with you more. Thisis every experience I believe to this point
(17:57):
in my life that I can Ican speak about my story right. Every
experience has molded me and got meto where I where I am now,
and it's allowed me to learn moreabout myself. And this journey is an
everlasting journey when it comes to becauseyou're always going to consume food, so
(18:21):
you kind of need it to survive. So with that being said, I've
I've learned so much and can kindof reflect back at times when when there's
things that I used to eat orcertain foods that I used to eat,
and seeing where I've come to nowand understanding it doesn't mean that I've completely
gotten rid of the McDonald's of theworld and stuff like that. Like every
(18:41):
once in a while, if Ihave a craving, I'm gonna do it
right. It's just because it's whatI want. It's what I want to
do and go from there. Butit's just now I understand where it used
to be a quarter pounder, whichhe's ten nuggets, large fry, you
know, now it's now just maybea quarter pounder a small fry, and
that's it. And that doesn't necessarilymean depending on how my day has gone,
(19:04):
I'm working my day around that meal, which makes it easier for me
to that point. So it's justlearning how to adjust, instill, do
the things that you want and needto do. I can honestly say when
I was in full force subtracking,I'm not encouraging people to do this.
(19:25):
I just did it because I'm aweirdo like that. But I would take
I would go every day, andI wouldn't necessarily planned out my day.
I would go as I wanted toand if it's something that I wanted to
eat, I would do that way. So if I got to a point
in day that I was getting closerto meeting my macros. I would be
like, Okay, well, ifI ordered sushi, let's just say maybe
(19:48):
I don't eat all eight rolls rightnow, maybe I eat just four of
them because it goes towards whatever Ineed to do, or I just if
I that's what I want, Iwould plan around that, and everything else
is just well we'll get there withthat, right. So it's it's it's
cool to hear that again, andit's refreshing to share that with people because
again this is super flexible, superadjustable to any walk of life period.
(20:17):
And I will say, just likeone more thing back to the back to
the original question too, is justyou know focus, like I know used
that if people aren't hitting a certainnumber on the scale, which of course
most people come here being very scalefocused. So I definitely do a lot
of work as a coach trying toget people away from that and looking for,
you know, other signs of success. Like I was talking about in
my own store, It's like itwas more about how my body felt and
the energy that I had, andthat was way more motivating to me than
(20:38):
the number on I mean, itwas nice to see the scale go down
like that's exciting and everything but justto feel good and to like, you
know, feel like I do havemore of that you know, nutrition knowledge
that I'm putting into practice, andfeel more confident around things, being able
to resist if I need to,and to say yeah, heck, yeah,
I'm going to have that you know, whatever it is, that croissant
or something. So just like havingit, honestly felt like it gave me
(20:59):
more more of that freedom and flexibilitythan I did have before, which is
kind of what you're saying too.But yeah, and the skill, you
know, if you're trying to buildmuscle or something, then the skill is
not going to be a good youknow judgement, Like you may look way
more toned and lean, but thatskill is going to potentially be going up,
you know, even though you're gettingclosed to you. So it's just
like that's totally mindset that is notnatural to a lot of people, and
(21:21):
so it can take a lot ofyou know, conversation and just kind of
like reciting that over and over andthen when people see it, they're like,
now I get it, like it'shappening. And I think that's the
importance of progress photos too. SoI always encourage people, you know,
if you don't feel like progress ishappening. Take some side by sides,
like I can almost guarantee that you'regoing to see some some changes happening.
Speaking with Julie recently having the conversationabout small victories and small accomplishments. Everything
(21:48):
that you do that is success oreven success varies depending on a person.
Yeah, yeah, clear with that, But any small little victory you should
absolutely celebrate for yourself because it's somethingthat you accomplished. And for me to
that point, like I was nota person that was afraid of the scale,
(22:11):
but I was also the kid thatwas a skinny kid, and I
was like, I was tired ofbeing skinny, like I was. I
wanted to be the muscular guy todo that. And then I went about
it the absolute wrong way and atethe worst stuff. And then I got
bigger, and then I was like, Okay, I don't like this either.
So that was like, where doI find that happy medium? And
(22:32):
then I once I started tracking,it allowed me to as you said,
which I think is super important tohighlight, I started to feel better about
myself, not just because of thevisual aspect that I was seeing, but
how I actually felt. I feltlike I had more energy when I was
(22:52):
working out. I could feel that, you know, it was just like,
okay, I the sleep that Iwas getting, the quality of sleep
sleep that I was getting, payingattention to that more or so. The
scale I always looked at just becauseit was a habit for me, But
after a while, it even downto this point, like I check it
every once in a while, butit's not something that I live by.
And I know that scares a lotof our members because of their past history
(23:14):
of seeing that scale fluctuate. SoI'm very glad you took a moment to
highlight that point. So I appreciatethat for sure. So I have a
question for you, and this isperfect because it's going to be a two
part question. So it is itis summertime now, right, and being
that it is summertime, a lotof parents that we have at SU or
just members in general, are goingon vacation or their kids have travel sports
(23:40):
that they're traveling from city to citytownto town. What is some advice that
you would give to people as theyare going away on vacation or traveling to
these events. How would they prepareHow would you suggest they prepare their day
or their time around this. Yeah, So one thing that I really like
to do with travel is condensed thattime that you're away as much as possible.
(24:03):
So even like on the day thatI'm traveling and like going to the
airport, I'll typically try to eitherbe sure that I have a meal before
I go, or take something tolike have in the car with me so
that I don't have to get airportfood because it's expensive and be there's just
not that many great options if you'rein a situation where you can't do that
or whatever. Like of course,there's always you know, yogurt and some
(24:26):
little things like that, but they'reusually not like the kinds that, like,
it's not going to be great yogurt. You know, it's gonna be
like a sweetened kind of thing.So it's okay if you're in a pinch,
But if you can control that andkind of get one more meal under
your belt before you really take offon vacation, that is always like a
really good tip. And then similarlyfor coming back, I like to do
a little bit of work ahead oftime, anticipate the day that I come
(24:48):
back from my vacation and make somethingthat I can like throw in the freezer
or have some sort of a planso that the very first meal that I
get back home, I don't waittill the next day. It's like I
jump right in, so I eitherthe meal that I've frozen or I was
just telling my members this. Myhusband and I have kind of like an
unwritten rule. It's just sort ofbecome a habit. But if we're coming
back from like a road trip,we will stop at the store before we
(25:11):
even get home, because we knowthat once we get home, it's like
you get sucked into unpacking and allthat stuff, and it just time gets
away and then you end up gettingcarried out right. But we like nip
it in the bud, where likelet's just stop super quick at the grocery
store. We get a big thingof like salad, greens or a tisserie
chicken, and then like cottage cheeseand some like grapes or apples or something
you know, and so we justlike throw it together a big salad,
(25:33):
and it's just a nice way tosort of kickstart it and wrap up that
vacation get back to your normal lifelike as soon as possible. So those
are how I kind of bookended oneither side. But then when you're away,
I think it goes back to kindof what we were talking about before.
I mean, really setting the expectationfor the vacation. So if you're
going to relax, then you know, tracking is probably not gonna serve you
(25:56):
in relaxing. I mean, somepeople really like it and it gives them
that comfort. So if that's you, then by all means, go for
it. But for me, likeif I'm going to get away, I
want my phone around me as littleas possible. I want the least amount
of numbers running through my head.So in that case, I would say
it's more just kind of you know, leaning on some of the foundational habits
that you have, Like maybe they'refood related, maybe they're not. Maybe
(26:18):
it's just staying active, getting outfor a walk each day that you're gone,
you know, something like that,making sure that you have like a
fruit or vegetable with every meal ifyou're going out to a restaurant, just
you know, narrowing down the menusaying, Okay, which of these dishes
is protein focused? And then youknow, once you get to that point,
like okay, then which one soundsthe best? You know? And
so just kind of putting on thoselike those little filters that are doable but
(26:41):
still allow you to enjoy. Andthen that being said, like if it's
a work trip or something like that, thenise, then I would say,
you know, maybe you do stillwant to keep tracking, or you know,
render the grocery store and if youhave like a mini fridge in your
room, pick up just like afew staples that can at least keep one
of your meals a day fairly normal, you know, to give you a
little bit of flexibility, and theones that you don't have as much control
(27:03):
over that as I've I might inheritthe stop at the grocery store tip because
I definitely am have been a victimof coming home not one to do anything.
It's like we'll just order something instead, Yeah, yeah, absolutely,
or at least have something kind ofready to go that is more simple,
(27:26):
but just pick up something if Ihave the other parts here kind of ready
to go. So I definitely definitelywill be using that. I'll tell you
how it goes for me for sure. I will definitely do that before we
get out of here. I've askedevery coach thus far to share kind of
(27:48):
a piece of encouragement as we leaveout of here that you like to give
to those that are listening to usconverse today. So the floor is all
yours to Shara as you beg Yeah, I mean I would say, just
kind of wrapping up, you know, just remember taking everything with you know,
a positive outlook. I'm proving alittle bit day by day, and
(28:11):
yeah, just being confident in yourown journey and knowing that you know,
maybe for me right now, thisisn't you know, this certain approach isn't
working. But I can try somethingdifferent and just sort of experiment and then
he's really he's getting so yeah,So anyways, kind of rambling a little
bit there, but he's grabbing mycoffee, so that is awesome. Benedict
(28:34):
is trying to wake up with himself, so I get it. Kind of
balance, find a balance that worksfor you. You don't have to look
like anybody else. You know,this is all about you and what works
for you personally. So I lovethat, and I thank you for sharing
that. I thank you for sharingyour time with me today and having the
(28:55):
honor to meet Benedict as you've spokenabout him earlier and now I get to
meet him. From there, Iappreciate your knowledge. I appreciate everything that
you've done for me today and thelittle tricks that I will be using as
well. So thank you and thankyou to all of the listeners that have
tuned in today. We will beback with another episode soon. See you
(29:18):
guys then bye. Thanks so much, Brandon, but thank you for listening
to Stronger You Radio. For moreinformation, please visit www dot stronger you
dot com. Don't forget to tunein next week for more health and nutrition
conversations with Stronger You