WEBVTT - We should be eating WHAT for brekky?!

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<v Speaker 1>Apoche Production.

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<v Speaker 2>Welcome to Behind the Drakes.

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<v Speaker 1>I'm your host Brent Draper aka Drakes, and I'm Sean.

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<v Speaker 2>Lee Draper, and we're here to talk about stuff according

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<v Speaker 2>to us.

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<v Speaker 3>Hey guys, it's Draper here and.

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<v Speaker 1>I was naked on the Golkos Highway. Yoh, buddy, is

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<v Speaker 1>made to give birth. You are a strong woman. All right?

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<v Speaker 2>This morning, we're doing something a little bit different. We've

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<v Speaker 2>got Stu and Matt here from Ancestral Nutrition. These guys here.

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<v Speaker 2>We actually had him on the podcast last week and

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<v Speaker 2>we started.

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<v Speaker 4>Talking a little bit about breakfast, and I was really intrigued,

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<v Speaker 4>and so Stu actually told me what he has for breakfast,

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<v Speaker 4>which is like mince and eggs, just very very basic.

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<v Speaker 2>But he's not a foodie.

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<v Speaker 1>He eats food for fuel.

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<v Speaker 2>But I thought today we could cook him up. I'll

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<v Speaker 2>do my version mass chef version, of course, and I'll

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<v Speaker 2>cook stews and we can have a little bit of

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<v Speaker 2>fun with it. But I've never had mints for breakfast.

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<v Speaker 2>I've been sort of on the breakfast train, off the

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<v Speaker 2>breakfast train, fasting, not fasting. But you know, since we

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<v Speaker 2>had our chat, I am very intrigued getting those whole

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<v Speaker 2>foods in at the start of the day with a

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<v Speaker 2>little bit of that primal energy just to really get

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<v Speaker 2>things going. And let's get into it.

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<v Speaker 1>I wouldn't want my breakfast to take a long time

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<v Speaker 1>to make because that would be a roadblock. And I

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<v Speaker 1>think if we have roadblocks, then we start to question

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<v Speaker 1>ourselves whether, for one we'd actually do it. So it

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<v Speaker 1>is literally I called it a two minute breakfast because

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<v Speaker 1>it takes me two minutes eggs in mate, to crack

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<v Speaker 1>them straight in and mix it, stir it all together.

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<v Speaker 1>That way, the eggs cook really quickly.

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<v Speaker 3>Obviously his breakfast it's full of essentially a lot for

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<v Speaker 3>the day of food. Yeah, we're going to.

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<v Speaker 1>Organs off of some very unique nutritional ingredients that you

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<v Speaker 1>can't get anywhere else in that form. You can do

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<v Speaker 1>this in two ways. You can just chuck in the capsule.

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<v Speaker 1>Essentially you're just having another pass that filling in these

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<v Speaker 1>nutritional gaps that could occur. Super easy, super tasty.

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<v Speaker 5>It's an easy supercharge to boost what's already a good

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<v Speaker 5>bass bung providing your big kick of the bee vitamins, yeah,

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<v Speaker 5>which is really important for energy.

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<v Speaker 1>That's it. It's a great way to make something good great.

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<v Speaker 1>I like to use the phrase that if breakfast looks

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<v Speaker 1>like breakfast, then you're onto a bit of a losing

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<v Speaker 1>streak there, because typical breakfast would be cereals, pastries, toasts

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<v Speaker 1>like very kind of quick carbi convenience sugary snacks, which

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<v Speaker 1>just sets you up for failure for the day. And

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<v Speaker 1>so this is just a really easy way to get going.

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<v Speaker 1>And if you didn't want to do this every day,

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<v Speaker 1>not that I do this every day, but typically olie

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<v Speaker 1>last night's leftovers for breakfast, curry, chili, bolonnaise, roast, whatever

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<v Speaker 1>it is. I'll just have another servant and that for breakfast,

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<v Speaker 1>like it's a big meal.

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<v Speaker 3>So would you say that because you have such a

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<v Speaker 3>big breakfast not all.

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<v Speaker 1>Yeah, you know, hitting the GM like you and doing that.

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<v Speaker 6>Would you say that would be a more healthier way?

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<v Speaker 1>Look, I would just say eat three real meals, eat

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<v Speaker 1>till you're full. See how you feel like if you

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<v Speaker 1>need to snack, then you haven't eaten sufficient from your

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<v Speaker 1>last meal. And again it's going to be dependent on

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<v Speaker 1>the activities that you're doing any given day, Like, yeah,

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<v Speaker 1>I like to go to the gym, I cycle to work.

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<v Speaker 1>What can be manual. You know, I'm active all the time,

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<v Speaker 1>so I need a lot of fuel.

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<v Speaker 5>I think what you said about heading to your full

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<v Speaker 5>and how you feel is super important. So you know,

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<v Speaker 5>if you have a big breakfast like this and you're

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<v Speaker 5>working in an office right and your day may not

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<v Speaker 5>be as busy as say Stews, then if you get

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<v Speaker 5>to dinner time and you don't need a big mail,

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<v Speaker 5>still have a meal, but it's going to be a nice,

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<v Speaker 5>healthy one that's similar principles to this, but it can

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<v Speaker 5>be smaller and that's all your body needs. So I think,

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<v Speaker 5>you know, listening to your body and eating for what

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<v Speaker 5>it's telling you is probably equally as important as what.

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<v Speaker 1>You're putting in protein and fat dominant, which is really important.

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<v Speaker 5>I think the key is for Stews version is that

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<v Speaker 5>a couple of eggs, a little bit of mints for

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<v Speaker 5>something that's going to fuel you all day. It's one

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<v Speaker 5>it's healthy, but two it's actually quite affordable. So you

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<v Speaker 5>can go to the supermarket and get some mince and eggs.

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<v Speaker 5>It's going to last you for a few days and

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<v Speaker 5>it's not going to break the bank. So as unglamorous

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<v Speaker 5>as it might be in comparison to yours. It's going

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<v Speaker 5>to serve the function of giving you a good basis,

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<v Speaker 5>good energy for the day. And it is cheap. It's

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<v Speaker 5>going to be cheaper than any cereally buy. It's going

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<v Speaker 5>to be cheap than in it toast you buy and all.

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<v Speaker 1>The rest of it.

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<v Speaker 5>So there's the aesthetics, it's how it looks, and there's

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<v Speaker 5>a master chef version, and then there's a version that

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<v Speaker 5>if you can only afford that, it's going to fill

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<v Speaker 5>the gaps you need and it's going to set you up.

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<v Speaker 1>And the test is in how you feel like have

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<v Speaker 1>it for breakfast? Try it? Yeah, it goes against the

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<v Speaker 1>curve ball of what a conventional breakfast should be. But

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<v Speaker 1>how do you feel after and when do you feel

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<v Speaker 1>like you need to eat next?

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<v Speaker 5>As a master chef, as any good chef, what's the

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<v Speaker 5>most important ingredient you're going to put in any dish

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<v Speaker 5>that's going to make it really nice? If you just

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<v Speaker 5>had one ingredient you wanted to put in that, you're

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<v Speaker 5>going to take it from bland to something nice.

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<v Speaker 1>What is it? Salt?

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<v Speaker 3>Right?

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<v Speaker 5>So as much as that might look simple and what

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<v Speaker 5>not look as good as yours, salt transforms everything and

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<v Speaker 5>Not only is it a flavor enhancer, but it's so

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<v Speaker 5>damn important for your health.

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<v Speaker 1>It's critically important.

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<v Speaker 5>I cook the mints a little bit longer till it

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<v Speaker 5>starts to go a bit crispy, you know, you get

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<v Speaker 5>that more dried out mince. Then I put the eggs in,

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<v Speaker 5>and then I take it off the heat right and

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<v Speaker 5>use the residual heat in that pan. You only do

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<v Speaker 5>it till the eggs just start to set, and it

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<v Speaker 5>ends up being a source. So you end up with

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<v Speaker 5>the most moist version of that, and it's still there's

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<v Speaker 5>nothing processed in there.

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<v Speaker 1>But what you've got there is you haven't got a

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<v Speaker 1>base of the true superfood. They'll keep you feeling full.

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<v Speaker 1>They'll provide you with all the essential vitamins, minerals and

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<v Speaker 1>micronutrients that you need. They'll assist you in whatever you're

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<v Speaker 1>doing during the day, step aside Green's powders and all

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<v Speaker 1>this fancy rubbish that don't provide you the building blocks

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<v Speaker 1>of life. I don't like to cook, but I can

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<v Speaker 1>put a meal together in five minutes that covers all

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<v Speaker 1>of the bases. It's like the matrix. You know, when

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<v Speaker 1>the matrix you see the code flickering down. I can

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<v Speaker 1>read that code, and I know that everything that I

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<v Speaker 1>eat has got everything that I need, and I can

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<v Speaker 1>do it in a split second. It doesn't take a

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<v Speaker 1>lot of effort to figure out what you need to

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<v Speaker 1>get the best out of each and every meal in

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<v Speaker 1>record time. I do chicken mints, turkey mints, porkmnts, beef mints.

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<v Speaker 1>If you have capsules, just throw capsules into a smoothie.

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<v Speaker 1>You don't need to break them. They're gelatin capsules, so

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<v Speaker 1>you're getting gelatin collagen in there as well. It will

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<v Speaker 1>dissolve in your mouth, but the blender just breaks it up.

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<v Speaker 1>You don't taste it, feel it at all. Like that's

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<v Speaker 1>a no brain like it's super super easy. Any kind

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<v Speaker 1>of savory dish. It just disappears and it just adds.

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<v Speaker 1>Then these little key nutrients, scrambled eggs, omelet, no brainer,

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<v Speaker 1>super easy, A couple of caps in their next level.

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<v Speaker 1>It's the boring things that you do again and again

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<v Speaker 1>and again that create the results. You go in and

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<v Speaker 1>do the boring things like walking around the block or

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<v Speaker 1>lifting rates every single day, borings, it might seem to

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<v Speaker 1>some people, those are the results you'll get the results

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<v Speaker 1>from that time and time again, would you say, for.

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<v Speaker 3>In law a person the crazy kids, if they did

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<v Speaker 3>that point of me or maybe three times a week,

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<v Speaker 3>would that.

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<v Speaker 1>Be a chepular right? It will be a game change

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<v Speaker 1>of just try and go for whole foods.

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<v Speaker 5>Who What's Dual alluded to before is that if you

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<v Speaker 5>start off like this, you're not going to snack as

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<v Speaker 5>much during the day, so that urgency to find something

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<v Speaker 5>else to eat during the day isn't going to be there.

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<v Speaker 5>So perhaps the first thing that somebody who's going to

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<v Speaker 5>move from a traditional cereal based breakfast to something like

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<v Speaker 5>this will be that they lose that urgency for the

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<v Speaker 5>next hip, so they're off the red mail of food

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<v Speaker 5>cycle and they're an embedtermental place. They then make an

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<v Speaker 5>informed or an intentional decision about what the next thing is,

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<v Speaker 5>and that they're just that little change in mindset is

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<v Speaker 5>probably the most powerful thing that they could do or

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<v Speaker 5>will occur for them to continue to take the journey.

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<v Speaker 5>And then you know, you said, well, maybe three days

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<v Speaker 5>a week, yep, we start there, and then as you

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<v Speaker 5>are in this better mental place, it'll become seven days

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<v Speaker 5>a week, and it'll become every meal The crazy thing

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<v Speaker 5>is that you'll actually start to crave these simple dishes

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<v Speaker 5>over and over again, and you'll find that you need

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<v Speaker 5>less variance in your diet because your body's actually getting

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<v Speaker 5>what it needs. So if you go in the reverse

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<v Speaker 5>and your body's not getting what it needs, so you

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<v Speaker 5>cook a fancy meal, your body can get the nutrients

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<v Speaker 5>it needed.

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<v Speaker 1>So I was like, right, let's try something different.

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<v Speaker 5>And you're on this, you know, Merry go around to

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<v Speaker 5>I've got to cook fifteen different meals every week. Once

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<v Speaker 5>you get these and the body is getting what it needs,

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<v Speaker 5>You're like, I just have that every day.

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<v Speaker 1>Yeah, it tastes good, tastes good, and the body needs.

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<v Speaker 1>Cravings are called craves for a reason. Yeah, but you

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<v Speaker 1>fill in the nutritional gaps, your cravings go away. Yeah,

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<v Speaker 1>I know what I'm having for breakfast now. It's changed.

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<v Speaker 3>But no, it makes sense, guys, because like when we

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<v Speaker 3>talk the other day in the podcast, it really flips

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<v Speaker 3>something on with me.

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<v Speaker 6>And I've actually been thinking of used to a lot

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<v Speaker 6>better when I've been trying to like neg out of stuff,

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<v Speaker 6>and I'm like, yeah, like even just like changing up

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<v Speaker 6>whole food, getting rid of everything that was had any

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<v Speaker 6>kind of.

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<v Speaker 1>Wheels in it. Yeah, I'll be a Nazi. I'm like.

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<v Speaker 3>I would put it in his long potot coming along

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<v Speaker 3>in the backway.

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<v Speaker 6>And I've always been kind of like against it, but

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<v Speaker 6>not enough that like after our chat really been like, ohle.

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<v Speaker 1>Ship, Well you can't unlearn what you learn, right, Yeah,

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<v Speaker 1>it's always there. You can choose to ignore it. Yeah,

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<v Speaker 1>but it depends where you want to go.

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<v Speaker 6>That's that's the beauty of like those big companies doing

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<v Speaker 6>there because they know that humans will export because it's

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<v Speaker 6>genetically this or something where where we can easily just

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<v Speaker 6>turn a blind.

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<v Speaker 1>Life to all this crap that's going into our bood

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<v Speaker 1>for some weird reason. A lot.

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<v Speaker 2>I'm very happy.

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<v Speaker 1>No, that's awesome. Well this is delicious, mate,