Speaker 1: Maybe that's Lisa, and we're just two girls that want
Speaker 1: to have a conversation with you. Dear sixteen year old Andrea,
Speaker 1: Hey gorgeous, Dear younger Lauren. Each episode is stories from people.
Speaker 1: I would deprive myself by myself obsessively because I was
Speaker 1: eating healthy. I couldn't understand that I had a problem
Speaker 1: with food. Losing my period scared me the most. My
Speaker 1: story starts when I was around seven. That's when I
Speaker 1: started to hate my body. Body image is like our
Speaker 1: inner picture of our outer self. Healthy behaviors play a
Speaker 1: much bigger role at all health than the actual number
Speaker 1: on the scales. Internal dialogue could be so powerful, and
Speaker 1: often it's super negative and critical in a way that
Speaker 1: we wouldn't talk to other people that we care about.
Speaker 1: When you start to share your story, that gives other
Speaker 1: people the courage to share theirs. I know you would
Speaker 1: be proud now of how far you have come in
Speaker 1: your relationship to food, exercise, and to yourself. I felt freedom,
Speaker 1: I've gained relationships. I've found my true sense of self worth.
Speaker 1: There's one thing I need you to take away. You're
Speaker 1: going to be okay. So I'm excited to have my
Speaker 1: friend Laura Lee on for today's episode. Amy here. Lisa
Speaker 1: is not on this episode. Just me and Laura Lee say, Hey,
Speaker 1: hi guys. She came over to my house and when
Speaker 1: I opened the door, I saw she had tup aware
Speaker 1: with her, but I didn't know exactly what it was.
Speaker 1: And then she told me that she made s'mores bars,
Speaker 1: and of course she brought some with her, which I
Speaker 1: think last time we did a whole cooking thing together
Speaker 1: a long time ago and I got to take home
Speaker 1: tons of amazing food from your house. But really, Laura
Speaker 1: Lee is the type of guest to have over to
Speaker 1: your house because since she's a chef, she brings things
Speaker 1: I can't not. I I feel like naked if I
Speaker 1: show up with nothing. So yeah, so now after this,
Speaker 1: I have s'mores bars to enjoy. Now, if you listen
Speaker 1: to the special Outweigh series that we did on my
Speaker 1: four Things podcast, we had people share their stories and
Speaker 1: Laura Lee was one of the stories shared in the
Speaker 1: four part series. But now Outweigh is its own podcast,
Speaker 1: so she's coming back on as a guest, and I'm
Speaker 1: thankful she took the time to do that because I
Speaker 1: spotted something on her Instagram that I think she's doing.
Speaker 1: That's pretty cool. That is a perfect example of food freedom,
Speaker 1: and I wanted her to come on and talk about it.
Speaker 1: So I think the first video I saw you do,
Speaker 1: and you call these treat videos, right, the first one
Speaker 1: I saw was you eating a Chick fil A sandwich. Now,
Speaker 1: I think you maybe had done some before, and I
Speaker 1: know you did some after. I don't always see every
Speaker 1: single one, but I watched the whole thing and I
Speaker 1: was like, there she is eating an entire Chick fil
Speaker 1: A chicken biscuit for breakfast, just talking to people, and
Speaker 1: you're not focused on the sandwich the whole time, but
Speaker 1: you sit there and eat it. So I'll get into
Speaker 1: my own Chick fil A biscuit story in a second,
Speaker 1: but I want you to share when you were first
Speaker 1: inspired to do a treat video and why and what
Speaker 1: you hope people will get from it. Absolutely, so thank
Speaker 1: you for having me. So I have a story with
Speaker 1: disordered eating, and I talked a little bit about that,
Speaker 1: and one of the things that really helped me create
Speaker 1: this relationship with food that is really healthy now is
Speaker 1: watching what is considered like cheat videos on YouTube. There's
Speaker 1: all these cheat YouTube YouTubers, and I didn't love the
Speaker 1: word cheat, but I really enjoyed the content of these
Speaker 1: videos where they would do something similar. They would get
Speaker 1: donuts or what are considered fear foods to a lot
Speaker 1: of people and hang out with you and they enjoy
Speaker 1: the food, but as you said, that's not the primary focus.
Speaker 1: So that was really helpful for me in my recovery.
Speaker 1: So I wanted to create something similar but call them
Speaker 1: treat videos, just to get away from that stigma of
Speaker 1: a cheat. And I just hope that people have a
Speaker 1: similar experience to them that I had and how it
Speaker 1: helped me just watching them and normalizing these foods that
Speaker 1: are fears for people. And in the health food we're old.
Speaker 1: I mean, I'm trying to move away from that kind
Speaker 1: of health language as much as possible as time goes on,
Speaker 1: because there's a lot of people who have quote food freedom,
Speaker 1: but it's still sort of like a paleo banana bread
Speaker 1: or you know, a sugar free chocolate chip cookie, but
Speaker 1: God forbid, like candy or sort of you know, fast food,
Speaker 1: which I don't recommend on a regular basis, but there's
Speaker 1: still a lot of foods that I think are off limits.
Speaker 1: To people. So those are the kinds of things. And also,
Speaker 1: like you said, timing a chocolate cake, I ate that
Speaker 1: for breakfast, that can really mess with a lot of
Speaker 1: kind of traditional food rules and breakthrough for people. And
Speaker 1: diet culture has told us you can have cake, but
Speaker 1: if you have cake, you probably need to have it
Speaker 1: once a year or once a month, or only if
Speaker 1: you're celebrating something. And if you do, then you better
Speaker 1: work out or you better restrict the next day, So
Speaker 1: eat all you can at that moment kind of mentality
Speaker 1: where you're being a part of breaking that mold of
Speaker 1: saying cake is just cake, right exactly. I mean, I
Speaker 1: think that's so much of it is when we get
Speaker 1: into where a piece of cake turns into a whole cake.
Speaker 1: And I'm not a medical professional at all, just from
Speaker 1: my personal experience, it's because of the stories we're creating
Speaker 1: around what it means to be eating that slice of cake.
Speaker 1: It's not necessarily that we want the rest of the cake,
Speaker 1: but we create a story like you said that, well,
Speaker 1: this is a treat that I can only have one
Speaker 1: severy however long, and so I might as well, with
Speaker 1: the scarcity mentality, get as much as I can. So
Speaker 1: it's not the food content itself. It really is the
Speaker 1: stories that you're making up around it. And I think
Speaker 1: what you said about just that kind of all or
Speaker 1: nothing mentality is really important as well. And one of
Speaker 1: the reasons I wanted to do the treat videos is
Speaker 1: to see that that can be incorporated into what is
Speaker 1: otherwise a sort of traditionally quote traditionally healthy day. And
Speaker 1: it doesn't have to become a treat day or a
Speaker 1: quote cheat day. It can just be a day where
Speaker 1: I also a cake particulately, and it's that makes it cake.
Speaker 1: It's cake, it's a salad, it's pizza, it's broccoli. Everything
Speaker 1: is on the same. Now, we do have inner and
Speaker 1: outer wisdom, which is something that Lisa and I get
Speaker 1: into a lot. She's a registered dietitian and I co
Speaker 1: host with her, so she has all the education and
Speaker 1: and why is a dietitian how she'll approach certain things
Speaker 1: with clients, Because nutrients is a big deal. We're not
Speaker 1: just throwing that out the window. You can educate yourself
Speaker 1: on certain vitamins and nutrients and minerals and things that
Speaker 1: your body needs. But we've just done such damage in
Speaker 1: you know, separating good foods and bad foods to where
Speaker 1: you know, then we have this list and all these
Speaker 1: rules and all these things that society says this is
Speaker 1: how you're supposed to live. And then if we do
Speaker 1: something bad, then we have the guilt and the shame,
Speaker 1: and then there's this cycle depending on what you're disordered
Speaker 1: habit is of you know, binging and restricting or purging
Speaker 1: and whatever form working out too much, which some people
Speaker 1: don't think of. They may think of purging as binging
Speaker 1: and purging of like if you actually were to get
Speaker 1: rid of the food somehow, whether it's throwing up or
Speaker 1: we talked about laxatives here on the show too, of
Speaker 1: what people use, but also working out for hours at
Speaker 1: a time that is a form of purging. So really,
Speaker 1: what I love back to your videos is that you're
Speaker 1: being a part of helping normalize the food like it
Speaker 1: is what it is. You ate the cake for breakfast
Speaker 1: that day, I bet because of where you are in
Speaker 1: your journey, it didn't shape anything else that you did
Speaker 1: the rest of the day. If you wanted salad, you
Speaker 1: ate it. If you wanted bread, you ate it. If
Speaker 1: you wanted to work out you did. If you didn't,
Speaker 1: you didn't. I mean, I think that emotional neutrality around
Speaker 1: it is so key, and it does kind of go
Speaker 1: back to what are your thoughts around it? And if
Speaker 1: your thoughts are just to be present with it, and
Speaker 1: when it's done, it's done and it doesn't hold some
Speaker 1: kind of meaning or control over you, then you do
Speaker 1: go about the rest of the day. And again just
Speaker 1: speaking from my own experience, your body, my body regulates itself.
Speaker 1: My body is usually if I'm having a piece of
Speaker 1: chocolate cake for breakfast, I probably don't want it for
Speaker 1: a lunch and dinner. And if I did, that would
Speaker 1: be okay, because at some point I found that my
Speaker 1: body will start to crave those nutrient dense foods and
Speaker 1: it will balance it all out. And that is a
Speaker 1: huge part of what I'm trying to do is just
Speaker 1: redefine you know what that balance means. And I can't
Speaker 1: even begin to tell you how really, what an amazing
Speaker 1: feeling it is to have that kind of relationship with food.
Speaker 1: And I get it, guys, like I get that. It's
Speaker 1: scary because I think your instinct after going through disordered
Speaker 1: eating is to hold on to everything and to worry
Speaker 1: that your body won't regulate and your hunger cues won't
Speaker 1: kick in, and you will end up eating the whole cake.
Speaker 1: But most of the time, in my experience, that hasn't
Speaker 1: happened to me. But if it does, that's okay too.
Speaker 1: And really just putting a lot of faith back into
Speaker 1: into your body and then just practicing it. I mean, really,
Speaker 1: that's part of the treat videos. It's a practice like anything.
Speaker 1: The more we practice that, the easier it gets. So
Speaker 1: you know, before I used to film them. This is
Speaker 1: something I would do by myself, but without filming it.
Speaker 1: And the more I practiced, whether it was a croissant
Speaker 1: or starbursts. Again, candy was sort of like extra scary
Speaker 1: for me, you know, packaged and processed foods. The more
Speaker 1: I did it, just it just got easier. God, you
Speaker 1: brought that up, because when you made your Chick fil
Speaker 1: a Chicken biscuit video, that is a food I chose
Speaker 1: to practice on early on in my recovery. And I
Speaker 1: know it was a Saturday morning and I had had
Speaker 1: therapy that week, and I don't really know for sure
Speaker 1: if it was a challenge from my therapist. I don't
Speaker 1: even know that she would use the word challenge because
Speaker 1: or more of a homework assignment of go and practice
Speaker 1: eating the foods that you're scared of. And I love
Speaker 1: Chick fil A's chicken biscuits, but I'm scared of them.
Speaker 1: And back in the day, if I would have had them,
Speaker 1: I would have done an hour and a half beakroom
Speaker 1: yoga class hot then I maybe would have gone on
Speaker 1: a walk later and I would have done green juice
Speaker 1: because I was scared that I wasn't practicing allowing that
Speaker 1: food to properly be in my life. So I remember
Speaker 1: the Saturday that I woke up and I drove to
Speaker 1: Chick fil A by myself, went through the drive through,
Speaker 1: got my sandwich, went home, put it on a plate,
Speaker 1: cut it in half. I like to do grape jelly
Speaker 1: on one side of the biscuit and strawberry jelly on
Speaker 1: the other side, so you got that grape strawberry mixture,
Speaker 1: and then I cut it in half, and I sat
Speaker 1: down and I turned on the news, and I sat
Speaker 1: there and I ate it. I don't know where. I
Speaker 1: think my husband had taken the kids somewhere. They were
Speaker 1: out of town. So it was a Saturday morning that
Speaker 1: I had to myself, and that is how I chose
Speaker 1: to spend it. I didn't choose to go wake up
Speaker 1: early and hit up a yoga class or anything. This
Speaker 1: was my self care, if that makes sense, because it
Speaker 1: was part of me putting in the war work. Because
Speaker 1: it does take work. I'm sure you'll back me up
Speaker 1: on this, just to be encouragement that it doesn't happen overnight.
Speaker 1: Like you said, you may not know, Oh, trust yourself
Speaker 1: to stop to eat the cake or what's going to
Speaker 1: keep me from going back and ordering more Chick fil A.
Speaker 1: But your body does start to talk to you more,
Speaker 1: and that whole intuitive things starts to kick in. But
Speaker 1: it does take work. The stuff we've been brainwashed with
Speaker 1: is very powerful, so that'll start to kick in and
Speaker 1: the lies. But then you have the power to rewire. Yeah, definitely,
Speaker 1: and I think that's awesome. I'll have to try the
Speaker 1: strawberry grape jelly combo. I think I put honey on
Speaker 1: mine um, which it's just the sweetened savory is like epic.
Speaker 1: But yeah, I think that's really really interesting. And for me,
Speaker 1: an exercise that I use is really asking myself because
Speaker 1: so much of it comes down to that. On the
Speaker 1: wagon off the wagon mentality, and if you realize that
Speaker 1: there is no wagon, then all of a sudden you
Speaker 1: realize that the reason you're where a out of that
Speaker 1: fear comes from is that, well, this is an off day,
Speaker 1: so I might as well do X, Y and Z
Speaker 1: and then make up for it. And so it's just
Speaker 1: asking yourself what the thoughts are around it and then
Speaker 1: just kind of like myth busting them. Yeah, So if
Speaker 1: you want to check out one of Laura Lee's treat videos,
Speaker 1: they're on her Instagram on the I G t V
Speaker 1: part because sometimes you're sitting there for ten minutes just
Speaker 1: talking and eating bye bye bye, And her instagram is
Speaker 1: at Laura Lee Balanced, so I definitely encourage you to
Speaker 1: follow her. I have some food questions for you, since
Speaker 1: you're a chef. Lorely has her very own cookbooks, like
Speaker 1: she's legit. Like I've talked about your cookbooks plenty enough
Speaker 1: on the podcast, but in case we've got some new people,
Speaker 1: your latest one is Simply Laurely, which I love. And
Speaker 1: then as your o G is the Lorely Balanced Cookbook,
Speaker 1: and that is in the o G one is where
Speaker 1: you have that vegan Caesar salad dress saying I'm obsessed
Speaker 1: with I still I've been making it for years. Oh
Speaker 1: and you have some black bean brownies in there, but
Speaker 1: it's more the sauce. It's so good, you just pour
Speaker 1: it over that they're so good. But the newest one
Speaker 1: is simply Laurally, So I encourage all to check out
Speaker 1: that as well. But I want to talk to you
Speaker 1: about food since I have you here, and I've got
Speaker 1: some questions, especially you know, during this time. I think
Speaker 1: a lot of us have been looking for comfort during
Speaker 1: the pandemic, and some people feel again guilt of using
Speaker 1: food is comfort. But no, that's totally fine. Emotional eating
Speaker 1: is okay. That's when again you need to break that
Speaker 1: unhealthy mindset and know that food can bring you comfort,
Speaker 1: just like a hug or a bath, or a phone
Speaker 1: call with a friend or getting some good sleep. So
Speaker 1: my question is what food have you been making that
Speaker 1: has brought you comfort during the pandemic, whether it's one
Speaker 1: of your recipes or somebody else's. I love that it's
Speaker 1: so true. There's no definition of comfort food other than
Speaker 1: what brings you comfort. There's no connotation that it has
Speaker 1: to be traditionally healthy or unhealthy. And I will say
Speaker 1: I noticed for myself and a lot of people in
Speaker 1: my community that what we've been craving in the last
Speaker 1: year is different than usual. It is more sort of
Speaker 1: like hardy maybe some more carbohydrates that kind of less vegetables.
Speaker 1: And I think there's there is a little bit of
Speaker 1: a myth and Lisa could speak to this more. But
Speaker 1: I know that when I'm stressed out, my body is
Speaker 1: not going to digest like a really veggie packed raw
Speaker 1: meal that well. And so I've actually felt better eat
Speaker 1: listening to my body and eating a little bit maybe
Speaker 1: less vegetables than usual. So my formula for comfort food
Speaker 1: in the last year has been what is the vehicle
Speaker 1: that I'm craving And for me, a lot of the
Speaker 1: time it's been pasta or rice or you know, like
Speaker 1: a pasta but in like a lasagna form or a
Speaker 1: taco and take that food and then just ask myself,
Speaker 1: how can I infuse maybe one or two veggies into
Speaker 1: that but still allow myself to have I do eat meat, cheese,
Speaker 1: I eat a little bit of everything and include some
Speaker 1: of those things. So I've done a lot of pastas
Speaker 1: that have veggies added into them with a sauce sometimes
Speaker 1: it's creamy, sometimes it's tomato based, that kind of thing.
Speaker 1: And what are some necessary ingredients in your kitchen? Like
Speaker 1: if you had to pick three spices or ingredients or
Speaker 1: things that you could only have three wet three, are
Speaker 1: you picking? Oh my gosh, well assault honestly I would.
Speaker 1: I would make sure that I have some toasted sesame
Speaker 1: oil is something that I highly recommend having around because
Speaker 1: it makes every if you like Asian food, um, a
Speaker 1: lot of takeout dishes. What makes it so delicious is
Speaker 1: toasted setsamy oil. You can add it to anything, any
Speaker 1: kind of savory food, and it's going to be phenomenal.
Speaker 1: So like for a dressing or you cook with it.
Speaker 1: I would use it for a dressing. I wouldn't use
Speaker 1: it as a cooking oil, just be because one, I
Speaker 1: think it'll oxidize pretty easily. But um, it's a really
Speaker 1: strong nutty flavor. It's this toasted nutty flavor that's so
Speaker 1: signature of Asian inspired takeout food. And so whether it
Speaker 1: is tossing it on roasted broccoli, or on pasta, or
Speaker 1: on eggs or something like that, you you get this
Speaker 1: sense that you're eating takeout food when you have toasted
Speaker 1: sesame oil on it. So it's a go to for
Speaker 1: any Po's glad you brought that up because I've never
Speaker 1: had sesame oil in my house ever, so now I
Speaker 1: have to go get some. And then because you said salt,
Speaker 1: I want to clarify what's your go to salt that
Speaker 1: you recommend. I'm not a huge stickler about really anything.
Speaker 1: I'm just not a purist. And it is great if
Speaker 1: you can get like a cool Celtic sea salt, and
Speaker 1: you can now find them for not a lot of money,
Speaker 1: especially on thrive market. There's a really great brand that's
Speaker 1: a fine ground. So I do like a fine ground
Speaker 1: Celtic sea salt. I don't know if I'm pronouncing that
Speaker 1: correctly because it's spelled like Celtic because what I say,
Speaker 1: but I think it is. I don't know. I think
Speaker 1: it just depends on who said it originally, the first
Speaker 1: person I heard say so something like that. But also,
Speaker 1: just like a medium ground kosher salt for sprinkling on
Speaker 1: top is is great as well. Okay, so we've got salt,
Speaker 1: we have sesame oil, and what's the third thing? Oh gosh,
Speaker 1: I mean, I know it's hard to choose peanut butter.
Speaker 1: Probably no. I would say for me, gosh in the
Speaker 1: same kind of vein is sopos to sesame oil. Kimchi,
Speaker 1: a really good kimchi around is phenomenal, and you can
Speaker 1: just add it to so many dishes to elevate them,
Speaker 1: and it sounds fancy, but it's really not. I've been
Speaker 1: getting some at Walmart, I get it at Trader Joe's,
Speaker 1: and you can you can throw it onto whether it's breakfast, lunch,
Speaker 1: or dinner in a bootable. This past year, when I
Speaker 1: have not had the mental and emotional energy to make
Speaker 1: a vegetable, I literally just open up my jar of
Speaker 1: kim chee and dollop some on and it's so nutrient
Speaker 1: dense and has a lot of probiotics in it. It's
Speaker 1: just a really delicious food. To add this stuff. It's
Speaker 1: funny you said kim chi. I did not have quote
Speaker 1: unquote kim chee today, but I had fermented sour krout,
Speaker 1: which is very similar, right, very similar. Yeah, I mean
Speaker 1: it's a I think it's like a it's it's the
Speaker 1: same process but from sort of a different cultural background.
Speaker 1: So I think sauer kraut is more from like I
Speaker 1: don't know, but I had similar like they have. It
Speaker 1: was a flavored kind, which again I think it does
Speaker 1: your You may be hearing us say kimchi and fermented
Speaker 1: sauer kraut and you're like, what, Okay, well this is
Speaker 1: not in my wheelhouse, but it really is more accessible
Speaker 1: than it used to be. And Lorley's right, you really
Speaker 1: can throw it on whatever. I had it today and uh,
Speaker 1: I made a rice broccoli bean bowl and then I
Speaker 1: had a it's like it was a jalapeno flavored and
Speaker 1: sauer kraut fermentation situation, and I scooped it up in
Speaker 1: there and it just added this right kick. But also, yes,
Speaker 1: I knew it was going to do some good healthy
Speaker 1: stuff from my gut. Yeah. I mean, it really is
Speaker 1: like just a really intense dose of nutrition that is
Speaker 1: easy to find. Um, and I think it's really delicious.
Speaker 1: And I just want to say, I mean these do
Speaker 1: sound like specialty will not salt, but I mean I
Speaker 1: obviously keep the staples around and all that, but I
Speaker 1: wanted to suggest some things you may not think of
Speaker 1: that are actually really assible, and that's what I appreciate. Like,
Speaker 1: I'm not if you're like, okay, well, catchup Mustard Mayo
Speaker 1: and I like Austin, thanks thanks for joining us, appreciate
Speaker 1: you helping us, Like thanks o our kitchen, but you did,
Speaker 1: I just will do a bonus one you did throw
Speaker 1: out peanut butter. Do you have a favorite brand of
Speaker 1: peanut butter? Oh? Yes, I do, so I'm kind of
Speaker 1: an equal opportunity peanut butter lover. But there is a
Speaker 1: brand called Santa Cruz Organics which you can get at
Speaker 1: Kroger and it They have a dark, roasted, creamy and
Speaker 1: crunchy organic peanut butter that's not wildly expensive at all,
Speaker 1: and it is so much better than any other peanut
Speaker 1: butter ever in my opinion, So Santa Cruz Organics highly recommend. Okay,
Speaker 1: I honestly think that's what we have. We have a
Speaker 1: bottle of Justins, and then I think we have a
Speaker 1: bottle of Santa Cruz. Is it? Like, yes, that's it.
Speaker 1: The labels white, green, top. Okay, I can yes, that's Stevenson,
Speaker 1: my son. That's is go to peanut butter. Actually, one
Speaker 1: time when I was not in my healthiest state of mind,
Speaker 1: I had a lot of growth and therapy, and I
Speaker 1: thought it was like hormones. But there was a time
Speaker 1: about a year ago that I had a different peanut
Speaker 1: butter and I gave it to him and he said,
Speaker 1: I'm not eating this, it's not the ripe peanut butter.
Speaker 1: And I again, it was really nothing he did. I
Speaker 1: just was in unhealthy space. And I remember I got
Speaker 1: the bowl of what he was eating and I grabbed
Speaker 1: it and I threw it in the sink and I
Speaker 1: was like, you're not eating I mean, it was not saying.
Speaker 1: It was like the best reaction ever. But I just thought,
Speaker 1: my kids are not going to complain about what kind
Speaker 1: of peanut butter they get. And then I decided at
Speaker 1: that point I was going to it was like peanut
Speaker 1: butter Gate at our house, that I was going to
Speaker 1: get the Santa Cruz jar and fill it with another
Speaker 1: brand of peanut butter. And then he would just see
Speaker 1: me getting it out of that and then sort of
Speaker 1: like his brain would think, oh, it's the same, so
Speaker 1: it's going to taste the same. He still was like,
Speaker 1: this tastes funny. I don't know, and then sure enough
Speaker 1: I I did a taste test and he's right, the
Speaker 1: Santa Cruz was better. His little child brain though wasn't.
Speaker 1: He wasn't trying to be super disrespectful, although it definitely
Speaker 1: did come across that way because sometimes children don't know
Speaker 1: how to act. But I also didn't know how to
Speaker 1: act because I went all crazy on him all because
Speaker 1: of peanut Better. But that's when I realized I needed
Speaker 1: to breathe more and I needed to maybe work through
Speaker 1: some emotions that I was storing up that were manifesting
Speaker 1: is rage, which led to me like throwing a bowl
Speaker 1: in the sink. So that's my random or confession. But
Speaker 1: I will back you up. When you first said it,
Speaker 1: I was like, I don't know if I know that brand,
Speaker 1: and then I was like, oh my gosh, I know
Speaker 1: that brand all too well, and it's in my pantry
Speaker 1: right now. Oh my god, that's so funny. Yeah, it's funny.
Speaker 1: I'm I'm very covetous of some of my favorite things
Speaker 1: that will make and so I still sometimes if my
Speaker 1: boyfriend finishes the container of it, I just mentally have
Speaker 1: to be like, it's okay that he finished it, um,
Speaker 1: you know, and just kind of work through that. So
Speaker 1: I totally get making them outain out of a mole
Speaker 1: hill about something food related when it's been a big
Speaker 1: part of your life mentally like that, sometimes it just
Speaker 1: it just feels bigger than it is. Yeah, and um,
Speaker 1: I would recommend if anybody else has had a similar moment,
Speaker 1: taking time for for some breathwork is good. And then yeah,
Speaker 1: maybe reaching out to a professional because we don't need
Speaker 1: to be freaking out about stuff like that. Well, Loreally,
Speaker 1: I appreciate you coming on and talking about those treat
Speaker 1: videos and I really hope people check them out and
Speaker 1: that you do like I did, and do like Loreally
Speaker 1: did and start practicing. Maybe even start today or tomorrow,
Speaker 1: put it on your calendar of like, hey, today I'm
Speaker 1: gonna go to the grocery store. I'm gonna buy something
Speaker 1: that I never would have bought. And I do that
Speaker 1: now too. Like I this was weeks ago, but my
Speaker 1: sister was coming down with all her kids and I thought, oh,
Speaker 1: I'm gonna get a family sized pack of Oreos and
Speaker 1: have them in the pantry because that'll be awesome. And
Speaker 1: I used to not be able to trust myself to
Speaker 1: have that in the pantry. I still do the same
Speaker 1: thing every now and if I'm a target or something
Speaker 1: like Flavor Blessed goldfish I love, and so I'll just
Speaker 1: grab those, Yeah, just little things like that, even sometimes
Speaker 1: just buying it and just kind of look at it
Speaker 1: for a little while and just like get comfortable with
Speaker 1: having it around. I think that's awesome advice. So and
Speaker 1: then celebrate your accomplishments. Celebrate like after you if you
Speaker 1: eat chocolate cake for breakfast, like Loreally, celebrate that and
Speaker 1: be so proud of yourself. I was proud of myself
Speaker 1: the other day for something so small, um tortilla chips.
Speaker 1: So I had made a bowl and I had crushed
Speaker 1: up a bunch of tortilla chips and sprinkled them on top.
Speaker 1: That's chef worthy, right, And basically and basically Loreally here
Speaker 1: had a little like Mexican with some lady chillula on top,
Speaker 1: which is so good. And I probably had maybe one
Speaker 1: more little serving of crushed up things, and I think
Speaker 1: normally I would have been like, I'm just going to
Speaker 1: dump it all on here because I'm probably not going
Speaker 1: to have chips again for a while, or I'm just
Speaker 1: gonna throw it away because now I'll be tempted to
Speaker 1: put this on my bowl again, and I don't need
Speaker 1: to have tortia chips again, you know. But for me,
Speaker 1: I folded up my tiny little serving of crushed up
Speaker 1: tortilla chips. I put a clip on it, and I
Speaker 1: put in the pantry and it's been in there for
Speaker 1: a week and I'll eventually get to it. But that
Speaker 1: is a very small example of where I hope if
Speaker 1: you were stuck in a place like me, where if
Speaker 1: you bought tortilla chips, you only had them in your
Speaker 1: house that day, they either ended up in the trash
Speaker 1: or totally eaten, you know. And then now I'm to
Speaker 1: the point where I can save little bags of chips
Speaker 1: and it's no big deal. I completely understand your whole
Speaker 1: thought process around that, and that is for sure victory.
Speaker 1: I'm sure that would sound really strange to people who
Speaker 1: haven't gone through some of this, but um, I totally
Speaker 1: get it, and I'm very proud of you. Thank you
Speaker 1: for that. So yeah, laurent Ley, and I want to
Speaker 1: be an encouragement to you to go buy the foods,
Speaker 1: have your little treat sessions. You don't have to make
Speaker 1: a video like loreally, but sit down with your plate,
Speaker 1: have your moment, and then celebrate it. And if you
Speaker 1: do it, make sure you let us know about it. Again.
Speaker 1: She's at Laurely Balanced on Instagram and I'm at Radio Amy.
Speaker 1: We would love for you to let us know and
Speaker 1: our hit us up in the direct message d m
Speaker 1: s and let us know how how you're doing with
Speaker 1: all this and maybe what it is that you chose
Speaker 1: to eight chose to eight. I can't even talk what
Speaker 1: it is that you chose to eat. And then I'll
Speaker 1: quickly just shout out your website too, because I know
Speaker 1: that you have and people can like look it up.
Speaker 1: But I have noticed on Instagram two that you have
Speaker 1: these amazing new meal prep plan situation. Yeah yeah, and
Speaker 1: so yeah, quickly sure about that, but it's lll balance
Speaker 1: dot com is the website, right, yeah, well, llo balance
Speaker 1: dot com is my main website. Um, the meal plans
Speaker 1: are simply laureally dot com slash meal plans, but if
Speaker 1: you go to l balance dot com there's a page
Speaker 1: where you can learn about it. But basically, I'm creating
Speaker 1: meal plans that are actually accessible and affordable to people
Speaker 1: using a batch cooking method, which I just didn't see
Speaker 1: anywhere else. So I'm just I'm just trying to fill
Speaker 1: a gap for people who still find the question what's
Speaker 1: for dinner very stressful? So I love that bring it
Speaker 1: up Okay, yeah, no problem. Thank you for coming on,
Speaker 1: and we hope y'all have a great rest of your day.