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Speaker 1: Okay, So I'm here with my friend Kristen Cavaliery and

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Speaker 1: we're just gonna do a quick mini episode. A lot

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Speaker 1: of you guys ask questions about her diet, and Kristin

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Speaker 1: eats very clean and she also has a cookbook so

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Speaker 1: that I eat. Tell the people I eat, you eat

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Speaker 1: a ship ton. She eats all the time. I think

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Speaker 1: it's more just about like putting good stuff in your body. Yeah,

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Speaker 1: so a lot of the questions I got were just like,

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Speaker 1: what do you eat? So how do you describe your diet?

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Speaker 1: So I say, it's like the it's the lifestyle. So

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Speaker 1: of the time I eat really healthy and for me

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Speaker 1: that means no GMOs, no really processed foods. Um. I

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Speaker 1: never look at calories or fat. I only read ingredients.

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Speaker 1: I want just you know, as much real food as possible.

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Speaker 1: And then the other um, I'm sorry. I also don't

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Speaker 1: eat a lot of cow's milk, only because I'm really

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Speaker 1: sensitive to it. I'll do a little better here and there,

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Speaker 1: but that's it. Um. And then the other when I'm

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Speaker 1: traveling I go out to eat, I eat whatever the

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Speaker 1: hell I want. I don't think twice about it. I

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Speaker 1: enjoy it. And then I just get back on track,

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Speaker 1: and that keeps me insane and makes me actually wanted

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Speaker 1: then eat healthy again. Right. Do you feel bad after

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Speaker 1: you eat at a restaurant and has a bunch of

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Speaker 1: stuff SOMETI don't always eat. Yeah, sometimes I've noticed. The

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Speaker 1: other day, Um what, I had something and it was

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Speaker 1: gluten and I felt like ship me too. Yeah, th

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Speaker 1: calismake the same thing for me. Last night. I went

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Speaker 1: to dinner and I had some gluten in one of

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Speaker 1: the vegetable dishes, and I literally could not breathe by

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Speaker 1: the time we left dinner, like so congested and really

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Speaker 1: lethargic to how did you find out? Like you said,

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Speaker 1: you read a lot of ingredients? What are you even

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Speaker 1: looking for? So? I mean, I've been doing it for

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Speaker 1: so long that now I just sort of like I

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Speaker 1: just know. But like corn syrup, for example, I don't

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Speaker 1: eat any corn syrup added colors you like red forty

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Speaker 1: or whatever the hell it is. Um, so on a

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Speaker 1: label it would say horn syrup added flight. Yeah, okay.

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Speaker 1: Natural flavors also is in a lot of you taught

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Speaker 1: me that one. Yeah, that's in a lot of things

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Speaker 1: that you would normally think are healthy. And that's actually

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Speaker 1: just it can mean um, it just means chemicals essentially.

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Speaker 1: So if you see because that one bar that I love,

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Speaker 1: r X bar, yes, they had like it has five ingredients,

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Speaker 1: they say no bs and then you were like yeah, right,

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Speaker 1: go look at the laborers natural flavor flavors. And they

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Speaker 1: get away with it because you know, food companies would say, um,

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Speaker 1: well it's like our hidden recipe. Like then anyone can

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Speaker 1: just knock it off. So that's how they that's like

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Speaker 1: the loophole for it. And that was just like yeah,

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Speaker 1: and then um, yeast extract can mean MSG. Oh really

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Speaker 1: that's another name for MSG. They hide it, so you

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Speaker 1: just get like corn starup used to be called hydrogenated

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Speaker 1: corn syrup. They just took out hydrogenated. It's the same ship.

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Speaker 1: So like why how do you know those are bad

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Speaker 1: for you? Like, um, you can go on and read

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Speaker 1: I've read a lot of books. I've read a lot

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Speaker 1: of articles about what this stuff does to you. My

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Speaker 1: first book, Balancing in Heels, I have a whole section

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Speaker 1: dedicated to the way I eat and why I eat

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Speaker 1: that way, and I list a lot of chemicals in

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Speaker 1: there and just what it can do for you. And

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Speaker 1: so for that I did a lot of research and

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Speaker 1: I actually worked with my doctor on that, so you know,

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Speaker 1: it comes from a really credible place to find out

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Speaker 1: like your sensitivities. Did you see a doctor? So yeah,

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Speaker 1: I've done blood tests and then all kinds of tests

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Speaker 1: in the past, and I've been doing them since I

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Speaker 1: was like probably twenty years old, and no matter what,

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Speaker 1: for the past eleven years, it's always been cow's milk

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Speaker 1: is always like a huge one for you. Yeah, so

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Speaker 1: there's all kinds of tests you can do, and but yeah,

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Speaker 1: I've just found too, Um living living this way, I

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Speaker 1: feel better. I honestly haven't had to diet in like

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Speaker 1: since I've had kids, right, and um, I just have

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Speaker 1: more energy. And I don't know, I feel like you

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Speaker 1: can eat more too, Like I eat more now than

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Speaker 1: I ever have. And you don't have to think about it,

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Speaker 1: Like I never see you go, oh, I'm not going

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Speaker 1: to have that burger or whatever. It's more about where

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Speaker 1: the meat come from. It's that kind of exactly. Yeah,

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Speaker 1: what do you say, like what are your go toos?

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Speaker 1: And then for breakfast, you love like a smoothie bowl.

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Speaker 1: I love a smoothe bowl. I'm gonna huge smoothe bowl

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Speaker 1: cake right now. Um or because you know, with my kids,

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Speaker 1: we always have a breakfast going. So whether it's for

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Speaker 1: tata or pancakes or whatever it is, if I'm gonna

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Speaker 1: work out earlier in the morning, I'll probably do a smoothie.

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Speaker 1: Otherwise I'll eat pancakes all all of the all of

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Speaker 1: that stuff. The pancakes I'm making are all with oat

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Speaker 1: flour and they're gluten free. I have a bunch of

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Speaker 1: recipes in my cookbook to roots. Literally everything in that

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Speaker 1: cookbook I make on a regular basis. So um. Yeah,

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Speaker 1: that's the thing is, I'll eat all of that stuff.

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Speaker 1: I bacon, I eat eggs, I eat all of that. Um.

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Speaker 1: But it's all for the most part gluten free. Yeah.

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Speaker 1: So what's like a snack that you would say, like

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Speaker 1: when you're just like running around really fast, was something

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Speaker 1: you grab? Um? I have a couple of bar the

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Speaker 1: bulletproof bars, the lemon Yeah, those are great just for

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Speaker 1: like literally running out the door. I love Guacamolian chips.

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Speaker 1: Chips are really great and nothing bad in those. Um.

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Speaker 1: I love, of course hummus and veggies. I like goat milk, yogurt. Okay,

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Speaker 1: we have different bars. I'll make bars and just thrown

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Speaker 1: in my freezer and they have nuts and dates and

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Speaker 1: whatever in them. Um. I'm trying to think what else

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Speaker 1: I like be homemade beef jerky muffins. I make muffins

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Speaker 1: there again, oat flower, they're grouten gluten free. Um, popcorn

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Speaker 1: and popcorn today. Um, yeah, I mean all that. So

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Speaker 1: it's not even about like you said, you don't look

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Speaker 1: at calories. It's not about that at all. It's just

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Speaker 1: about putting stuff in your body that's more like fuel

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Speaker 1: versus like the chemicals the process bullshit, because your body

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Speaker 1: can't can't digest that stuff right like ship Well, speaking

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Speaker 1: of feeling like shit, like alcohol can make relahips, we've

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Speaker 1: both been there. Um, just kidding, you'll see. Okay, So

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Speaker 1: what would you like? I know you still drink, though,

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Speaker 1: What are your going to? What's your go to cocktail?

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Speaker 1: I like a clean tequila so cosa amigos with soda, honestly,

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Speaker 1: some limes. I like putting hallapenos in it. If I'm

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Speaker 1: making him at home, I'll sometimes do a little bit

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Speaker 1: of maple syrup, just a little sweet kids really good,

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Speaker 1: always organic, always um. But yeah, I mean yeah, yeah,

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Speaker 1: mostly organic and or I mean, I really do like

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Speaker 1: rose too. I'll have a little red wine here and there.

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Speaker 1: But you and I had a rough Oh my god,

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Speaker 1: I haven't had red one. It really scarred me too. Um,

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Speaker 1: but honestly, I don't. It's once in a blue moon

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Speaker 1: that I have more than like one or two drinks. Yeah,

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Speaker 1: I'm not fun anymore, just as one is. You know,

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Speaker 1: I guess the point is is that you can still

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Speaker 1: enjoy your life though and clean. And that's the thing, honestly,

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Speaker 1: Like when we go to dinner. Yes, I'll get pasta,

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Speaker 1: I'll get all that, I'll eat dessert, I do all

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Speaker 1: of that, but you know, I won't feel good fun.

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Speaker 1: But but then I get back on track. Um, but

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Speaker 1: what I supposed I'm just gonna say, I'm gonna say

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Speaker 1: something else And then I totally blinked. I don't know,

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Speaker 1: but yeah, Oh that's the other thing. I have a

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Speaker 1: huge sweet tooth, constantly eating sweets. Yeah, and so again,

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Speaker 1: you can make all of this stuff with better ingredients

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Speaker 1: and then it's really not that bad for you. I

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Speaker 1: have these almond butter zucchini blondies and there's like five ingredients.

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Speaker 1: It's like almond butter. There's no flour, it's almond butter.

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Speaker 1: It's like chocolate chips. Um, I put shredded zucchini in

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Speaker 1: and you're getting sorrying and you don't even know, and

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Speaker 1: they're so good, Like j will eat the entire thing there,

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Speaker 1: So the kids eat them. My kids love them. Yeah,

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Speaker 1: I love them. So basically everyone just needs to get

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Speaker 1: true roots because I mean the truth is though, like

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Speaker 1: what's that cheese? If you make that, so that's in balancing,

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Speaker 1: that's in balancing with heels. I been confused, but it

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Speaker 1: literally tastes like so you wouldn't have so good. We

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Speaker 1: have it on game days and it's so good. Yeah,

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Speaker 1: you would never know. I think it's more about learning

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Speaker 1: how to make that sap and then spending the time

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Speaker 1: to do it. Absolutely. Yeah, oh my gosh, it happened. Yeah,

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Speaker 1: you guys go get true roots and balancing with heels

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Speaker 1: because there's recipes and though there are um, thank you's

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Speaker 1: Kristen Brow your tips. Bye,