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Speaker 1: Do you love nothing more than heading out on a

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Speaker 1: Sunday morning for brunch at your favorite cafe? Are your

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Speaker 1: pancake person, eggs, are side balls? Maybe a freshly baked cryssant.

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Speaker 1: The cafe culture is well and truly ingrained and alive

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Speaker 1: in assies. And while breakfast may seem like a fairly

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Speaker 1: basic meal, it can also be one that's filled with

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Speaker 1: plenty of indulgences. And today on our episode, we are

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Speaker 1: sharing our favorite brunch menu items and the ones that

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Speaker 1: you should stay well clear off. Hi, I'm Leanne Maud

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Speaker 1: and I'm d Burrow. And every week we bring you

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Speaker 1: The Nutrition Cout, a bio weekly podcast that keeps you

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Speaker 1: up to date on everything that you need to know

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Speaker 1: in the world of nutrition and health as well as brunch.

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Speaker 1: Today we tackle diet pills and take a closer look

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Speaker 1: at what they really are and whether or not they're

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Speaker 1: worth you spending money off. And our list of question

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Speaker 1: is on noodles. Are they a healthier choice? And are

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Speaker 1: they better than rice? And if so, which noodles should

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Speaker 1: we be choosing? So, Susie, when you and I get together,

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Speaker 1: we generally will always go out for a nice instagram

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Speaker 1: worthy cafe breakfast. We do love that, you know, we

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Speaker 1: posted on Instagram. It is a lot in terms of energy.

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Speaker 1: Normally we'll combine a breakfast and a lunch and we'll

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Speaker 1: do a brunch together. What is your go to order

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Speaker 1: when you go for a cafe?

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Speaker 2: Brecky so boringly and I'm just an eggs person, like

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Speaker 2: I love just really well done eggs with veggie sides,

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Speaker 2: roasted spinach, tomato. One of the cafes I go to

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Speaker 2: in Sydney has got this amazing dense rye bread that

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Speaker 2: they serve, and I'll often sneak in some marinated Federal goats,

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Speaker 2: cheese or even I've been known to pop over to

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Speaker 2: the supermarket and buy my own if the cave doesn't

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Speaker 2: have it.

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Speaker 3: Such a creature of habit I am.

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Speaker 2: But you know what I have noticed, and one of

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Speaker 2: the reasons I don't go for brunch as much as

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Speaker 2: I did when I was much younger is it's so expensive.

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Speaker 2: You know, those sides are like five or six dollars each,

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Speaker 2: like your eggplate can cost like thirty five forty dollars.

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Speaker 2: Like they don't miss you, particularly at the moment when

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Speaker 2: fresh foods so expensive, so I do. It's certainly a

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Speaker 2: brunch meal out for me would be two meals. It

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Speaker 2: would be breakfast so much, absolutely, And you know, sometimes

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Speaker 2: we'll go and we did bills in Sydney recently when

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Speaker 2: you were here. We always try and find some great

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Speaker 2: places in Brizzy. But for me it's now more of

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Speaker 2: a bit, more of a special occasion as opposed to

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Speaker 2: something I do every weekend. But yeah, just eggs and

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Speaker 2: if I'm in Hawaii, which I'm about to gocer, actually

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Speaker 2: I will sometimes get a cye bowl.

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Speaker 3: There's a special bit of treat.

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Speaker 2: But as we do know, they're pretty high in sugar,

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Speaker 2: so it's certainly not something I'd be ordering regularly. What

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Speaker 2: about you, I can't even your eggs too, really, aren't you?

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Speaker 3: From memory?

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Speaker 1: Yeah, I'm definitely a savory girl. I was gonna say

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Speaker 1: when you were mentioning the cost of Brecky. We just

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Speaker 1: finished and wrapped up our Melbourne Live tour and David

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Speaker 1: and I on the last morning you'd already flown home.

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Speaker 1: We didn't flow home till Monday, went out to this

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Speaker 1: really fancy it was recommended from someone on Instagram and

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Speaker 1: it was amazing, don't get me wrong, but seventy five bucks.

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Speaker 1: We had two standard breakfasts, like, nothing changed up to

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Speaker 1: the menu, didn't order anything extra. Two breakfasts, two coffees,

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Speaker 1: and I think I ordered me a one slice of

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Speaker 1: sado so she could just lunch on that seventy five dollars.

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Speaker 1: I was like, oh my goodness, that's like.

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Speaker 2: Half the grocery bill. Like I'm just like these costs

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Speaker 2: of eating out. So it's actually an interesting discussion in

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Speaker 2: general because if you if you cut back on the

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Speaker 2: eating out, you save a lot of money and a

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Speaker 2: lot of calories. So for a lot of people, just

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Speaker 2: cutting it back is an easy way to help you know,

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Speaker 2: both the budget and the diet in my experience, But yeah,

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Speaker 2: I don't that'll cost a fresh fruit and a stray.

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Speaker 2: You're so expensive. So yeah, it doesn't surprise me one

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Speaker 2: bit how much it all costs.

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Speaker 1: And with us building house at the moment, we've sort

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Speaker 1: of limiting ourselves to sort of once or twice a

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Speaker 1: month versus it used to be once or twice a

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Speaker 1: week when we didn't have mirror and we didn't have

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Speaker 1: the big mortgage. In the new house builds that we're

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Speaker 1: tightening our budget just a little bit over here. But

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Speaker 1: in terms of Breckey, I'm definitely a savory girl. My

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Speaker 1: heart and my soul wants the sweetness. And on the

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Speaker 1: very odd occasion, i'd say once every sort of six months,

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Speaker 1: I'll be like, yeah, I'm going to roll the record

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Speaker 1: of hotcakes or give me the pancakes or give me

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Speaker 1: the waffle. And I regret it every single time because

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Speaker 1: I take a couple of bites and I have to

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Speaker 1: be honest, Susie, I get two three bites in and

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Speaker 1: I'm like, I can't do this. It's just too sweet

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Speaker 1: or it's just not giving me the fullness and the satisfaction.

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Speaker 1: I think I just want the taste of it, So

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Speaker 1: I never do it now, Like I'm just like, I'm

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Speaker 1: not wearing the time or the money on something when

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Speaker 1: I could make, you know, a little bit of pancakes

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Speaker 1: at home and a really small amount because it's just

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Speaker 1: not for me. It's not worth it because it just

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Speaker 1: doesn't give me that satisfaction. So I like my breakyat

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Speaker 1: to be larger. If I'm going for a cafe one

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Speaker 1: and it'll tire me, I I'll do a breakfast and

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Speaker 1: lunch together, might have a small little afternoon tea snack,

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Speaker 1: and then I'll just have a dinner. So I will

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Speaker 1: generally go for a more hearty, you know, vegetarian type

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Speaker 1: big breakfast. I get a whole lot of veggies. I

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Speaker 1: like my poached eggs, I like my sourdough, and I

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Speaker 1: will generally always get a sighte of halluomi. I'm absolutely

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Speaker 1: a halluomy girl at hot.

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Speaker 3: Yeah, and those portions are massive now today.

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Speaker 1: On out media trending article, I sent you something during

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Speaker 1: the weekend. It was talking about diet pills on TikTok

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Speaker 1: and I think it's a really interesting discussion because I

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Speaker 1: actually worked at a pharmacy throughout my nutrition degree, and

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Speaker 1: the amount of young people I would see coming in

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Speaker 1: not only to buy breaks does that's a whole nother story,

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Speaker 1: but to buy things like laxatives and vitamins and like

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Speaker 1: head gummies. And I was only in the very beginning

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Speaker 1: of my nutrition degree, but even then I was like,

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Speaker 1: why are these people wasting their money on these sorts

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Speaker 1: of things, you know, the fat blaster pills, the laxivs

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Speaker 1: were a big one for the young people. So an

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Speaker 1: article came across our desk and it was essentially talking

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Speaker 1: about how in America they're going to implement programs to

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Speaker 1: limit diet pill sales to minors. So this article basically

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Speaker 1: says California and New York are aiming to curb the

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Speaker 1: diet pill sales to miners. And I think it's a

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Speaker 1: great step in the right direction, because we're so influenced

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Speaker 1: by marketing and influencers and TikTok and Instagram and social

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Speaker 1: media that these young kids think that to lose weight

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Speaker 1: they need these marketing pills or you know, a lot

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Speaker 1: of these young kids, they're still growing into their bodies.

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Speaker 1: They shouldn't be thinking or focusing on weight loss, let

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Speaker 1: alone having these diet pills from Instagram sponsored ads thrown

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Speaker 1: in their face, and these terrible influencers who have no

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Speaker 1: one to answer to promoting these You know what the

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Speaker 1: Kadashians do, those skinny lollipops or those appetites their present lollipops.

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Speaker 1: I don't think they do it anymore because they received

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Speaker 1: such big backlash for it. But that's the kind of

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Speaker 1: crap that young kids these days are dealing with, and

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Speaker 1: it's honestly heartbreaking. So I do think that we have

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Speaker 1: a long way to go when it comes to regulating

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Speaker 1: things like diet and appetite suppressant pills and lollipops and drinks,

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Speaker 1: because there are some terrible ones out there, aren't they

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Speaker 1: And there's no really research or evidence behind them even

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Speaker 1: to support them, let alone sell them.

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Speaker 3: Yeah, it's interesting.

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Speaker 2: They're certainly not as prevalent as they once were. You know,

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Speaker 2: there used to be a whole section of things that

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Speaker 2: you know, fat blaster and appetite suppressants in pill form.

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Speaker 2: Of course, going back to the sixteen and seventies, there

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Speaker 2: were Ford pills which were shown to be I believe

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Speaker 2: quite dangerous and they're not even available for sale. So

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Speaker 2: there's a long history with pills, and I guess the

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Speaker 2: difference is you can find some supplements that might have

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Speaker 2: natural things in them, or some extra caffeine as a stimulant,

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Speaker 2: versus things that are specifically targeting. And when I noticed

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Speaker 2: it mostly is when I go overseas, because I remember

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Speaker 2: last time I went to Europe there was a whole

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Speaker 2: lot of appetite suppressants that I'd never seen before that

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Speaker 2: obviously weren't regulated and allowed here. But of course with

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Speaker 2: online you can buy them often and you'll find them

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Speaker 2: both on supplement websites as well as sort of direct

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Speaker 2: company sales in terms of the weightless industry, or if

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Speaker 2: you go overseas, you could just pick them up at pharmacies,

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Speaker 2: so you're right, you know, online it means young people

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Speaker 2: could easily find these, and they can have huge stimulants

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Speaker 2: in them, you know, huge amounts of caffeine and other

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Speaker 2: stimulants and or quasi you know, appetite suppress and effects.

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Speaker 2: But if it was all that easy just to pop

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Speaker 2: a peal and lose weight, you know, they're either going

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Speaker 2: to be stimulants which are going to be increasing central

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Speaker 2: nervous system and heart rate, which is not great really,

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Speaker 2: particularly for teenagers because you know, if they've got underlying

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Speaker 2: heart issues, can be just actually dangerous in the same

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Speaker 2: way energy drinks can be.

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Speaker 3: And then if it's more herbal.

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Speaker 2: You don't really know what's in them or who's been regulated,

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Speaker 2: if they're coming what countries they're coming out of, and

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Speaker 2: if they've got strong regulations around them. You know, a

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Speaker 2: few years back we had zotrim, which actually had some

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Speaker 2: evidence around and appetites suppressant effect to reduce calorie intake,

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Speaker 2: and that had been very popular in Europe going back,

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Speaker 2: you know, ten years or so. But again, if it

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Speaker 2: was so successful, you know it would have been approved

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Speaker 2: in general. So I'm with you. You know that you

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Speaker 2: know it's simply too good to be true. It usually is,

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Speaker 2: and if you take a closer look at some sort

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Speaker 2: of random herbs and then a bit of caffeine thrown in.

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Speaker 2: But I don't disagree with the young population. You know,

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Speaker 2: it's well known that disordered eating has got a big

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Speaker 2: following online. There's people who are often promoting how to

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Speaker 2: lose large amounts of way quickly or follow eating disorder.

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Speaker 2: I wan say protocol, but you know eating disorder.

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Speaker 1: Like pro anatype kind of account.

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Speaker 2: Sites, you know, for people who are actively restricting calories.

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Speaker 2: You know, I'm promoting that in young girls in particular,

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Speaker 2: and indeed, you know, if there's products like this available

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Speaker 2: and they're using them in certain ways that are promoting it.

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Speaker 2: So I think it's just being really aware that it

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Speaker 2: is out there, and hopefully over time social media outlets

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Speaker 2: will become better at regulating it, because yeah, that's sort

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Speaker 2: of the industry that's not always it's sort of slipsy

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Speaker 2: in different ways, and many people have had access or

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Speaker 2: exposed to it before the regulating authorities come in and

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Speaker 2: say this needs to be for whatever reason.

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Speaker 1: And I think a really good step, particularly in Australia.

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Speaker 1: I'm not really sure how pharmacies and chemists work overseas,

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Speaker 1: but I remember when I was working in a pharmacies,

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Speaker 1: so honestly, this is probably about nearly ten years ago

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Speaker 1: when I did my first undergrad and I'm sure that

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Speaker 1: I think that it's all ways the same way. It

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Speaker 1: was called an S three, so if you wanted to

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Speaker 1: get something that you didn't necessarily need a script for

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Speaker 1: from the doctor, you didn't have to show your license

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Speaker 1: or get it labeled, but it was something that you

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Speaker 1: had to ask for over the counter, things like children's

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Speaker 1: pan at all or it might be like a cofft

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Speaker 1: de congestion or something like that, or a cop syrup,

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Speaker 1: so it was over the counter, but you didn't necessarily

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Speaker 1: need a script or have it labeled. I would think

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Speaker 1: things like appetites of pressants and laxatives and fat burners

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Speaker 1: should be something like that where you actually have to

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Speaker 1: ask for it, you have to have a chat with

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Speaker 1: It wasn't always a pharmacist. Sometimes it was just a

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Speaker 1: you know, someone working at the chemistal pharmacy that had

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Speaker 1: been trained in this area to ask the right questions

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Speaker 1: about what are you using it for? Watch your medical background,

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Speaker 1: how old are you, because it just stops, you know,

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Speaker 1: ten year olds grabbing laxatives off the shelf and year

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Speaker 1: old's going and looking and seeing these appe types of

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Speaker 1: presents in the aisle that are next to the vitamin

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Speaker 1: C tablets or the you know, the multi vitamin supplements.

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Speaker 1: I really do think we need to be better at

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Speaker 1: regulating it and taking them out of view from young

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Speaker 1: kids who are so impressionable. I mean, if adults choose

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Speaker 1: to do that, they're grown adults, and that's one thing,

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Speaker 1: but having children see that sort of stuff in their island. Honestly,

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Speaker 1: the amount of I used to work in a cameras

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Speaker 1: that was very close to a very well known private

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Speaker 1: girls school in Brisbane and the amount of young girls

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Speaker 1: that used to come in and buy laxatives honestly broke

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Speaker 1: my heart. And I think I was in about eighteen

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Speaker 1: at the time and these girls were I would say

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Speaker 1: as young as twelve and up to sort of they

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Speaker 1: looked about my age as well, sort of like you know,

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Speaker 1: seventeen eighteen, and you know, it's obviously getting around wording friends,

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Speaker 1: they're all doing it. Kind of think it was obviously

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Speaker 1: cool and trendy at the time, but I think putting

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Speaker 1: it behind the counter and making people ask for it

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Speaker 1: without having a script or anything like that. Obviously, some

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Speaker 1: people do genuinely need laxatives occasionally, you know, to get

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Speaker 1: things going. But I don't think it's something that we

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Speaker 1: should be abusing or misusing or marketing tools sort of

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Speaker 1: children and younger people. So I think Australia can do

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Speaker 1: a lot more in regulating the laxatives and the appetizer

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Speaker 1: presence and the fat burning weight loss pill side of things.

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Speaker 1: And I would really like to see sort of our

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Speaker 1: government and our regulation stuff up a bit and really

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Speaker 1: protect our younger people a little bit more. I think

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Speaker 1: it's in a really interesting discussion.

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Speaker 2: Well, laxatives are really dangerous, you know, and it's the

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Speaker 2: thought that teenagers are just going in and randomly buying it.

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Speaker 2: You know, you can literally be so dehydrated, you have

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Speaker 2: heart value from the use of laxatives, so so so dangerous,

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Speaker 2: and I would agree one hundred percent they should be

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Speaker 2: heavily regulated. And I haven't actually looked for a long

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Speaker 2: time in pharmacy, and I'll have a look next to

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Speaker 2: my going. But I know, certainly shopping in America in Walgreens,

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Speaker 2: in the main pharmacy, you can easily go in and

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Speaker 2: buy whatever you want and bring it back. So yeah, again,

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Speaker 2: massive cause for concern for that. Because the other thing,

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Speaker 2: and I'm sure you've seen this in your career also

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Speaker 2: leanne people who have had a long history of laxative

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Speaker 2: abuse it it plays have it with their gut forever. Absolutely,

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Speaker 2: you know, they often have lazy gut then and have

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Speaker 2: a lot of trouble years and years after the disordered

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Speaker 2: eating resolves or is managed. So certainly not a product

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Speaker 2: you would want teenagers to have access to in general,

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Speaker 2: let alone using it and potentially abusing them for that reason.

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Speaker 2: So yeah, really really concerning. And another reminder, particularly for

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Speaker 2: mums of teenage girls, to keep a strong eye on

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Speaker 2: what they're actually doing and what their habits are when

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Speaker 2: it comes to food and nutrition, because you know, in

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Speaker 2: the case of laxatives, they're not you know, the iron easily,

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Speaker 2: and they're not overly good for weight loss anyway. They're

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Speaker 2: just dehydrating and fluid shifting. You know, it's not fat

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Speaker 2: loss that you're getting from use of laxative. It's a

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Speaker 2: perception that you've lost weight anyway. And that's the case

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Speaker 2: with many of these kind of weight loss aids. They're

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Speaker 2: actually not fat loss aids. They're just you know, stimulating

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Speaker 2: you or suppressing in theory the calories you'll consume, or

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Speaker 2: stripping your fluid. There's no extra fat burning really going on,

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Speaker 2: you know, as we've spoken about many times, really the

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Speaker 2: only way to burn more fat is to have a

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Speaker 2: slight calorie deficit and move a whole lot more. The

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Speaker 2: rest is the sort of a false reality of actually

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Speaker 2: what's happening when it comes to body composition and fat loss.

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Speaker 1: And indeed, that's how a lot of the skinny tea

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Speaker 1: detox tea brands got away with it. Even the skinny coffees,

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Speaker 1: they were more of the laxative promoting type teas and

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Speaker 1: coffees not actually they didn't have too many stimulants in them.

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Speaker 1: They might have had a little bit of green tea

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Speaker 1: that sort of thing, but most of them were actually

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Speaker 1: just laxative teas. Like they quite literally made you fit yourself,

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Speaker 1: and that was how they work. So in the short term.

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Speaker 1: Sure you might drop half a kilo one two kilos

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Speaker 1: in a week, but it always comes straight back on

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Speaker 1: again and then people think they need to go through

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Speaker 1: it all over again. So definitely an area that needs

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Speaker 1: a lot more regulation, not just in Australia but throughout

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Speaker 1: the rest of the world as well. And we really

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Speaker 1: do hope that we see health boards and you know,

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Speaker 1: countries around the world really taking this advice on board,

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Speaker 1: not just for children but for adults as well, because

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Speaker 1: I think people can get quite desperate when it comes

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Speaker 1: to weight loss and they feel like they have tried everything.

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Speaker 1: So I think regulations for everybody is definitely a step

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Speaker 1: in the right direction.

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Speaker 2: True, all right, Well, moving on from laxatives to something

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Speaker 2: much more palatable, which is cafe brunches. And again we've

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Speaker 2: already spoken in our intro about the cost of those

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Speaker 2: of tents of the calories, so I thought it was

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Speaker 2: really useful run through, particularly since we drop on a Sunday.

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Speaker 2: If you're at the cafe or walking there, there's a

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Speaker 2: bit of a reminder of some of the better and

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Speaker 2: not so good choices. Now I will preface this by

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Speaker 2: saying that if going and having an indulgent breakfast occasionally

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Speaker 2: is your thing by all means, go for your life,

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Speaker 2: order what you like. But if you were technically asking

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Speaker 2: what's better and what's worse, here are some of our

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Speaker 2: sort of top tips. So if we look purely calorie wise,

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Speaker 2: eggs benedict packs are very heavy punch because of that

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Speaker 2: creamy sauce, and a general serve of a cafe breakfast

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Speaker 2: can have over one thousand calories in it, which is

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Speaker 2: just alarming in itself, because I want you to think

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Speaker 2: those slices of sour doough that you get a massive

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Speaker 2: for a start, they're often you know, if you have

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Speaker 2: two big sizes of sourad on a plate, it's easily

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Speaker 2: four slices of regular bread, similar for turkey'sh toes, plus

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Speaker 2: the butter that the cafes will lay on it. And

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Speaker 2: then if you have something like eggs Benny with that

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Speaker 2: thick sauce, you're just literally adding so much extra fat croissants,

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Speaker 2: so the ham, good old Ham and cheese cross on

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Speaker 2: are coming in it sort of twenty thirty grams of

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Speaker 2: fat perserve and then anything for me deep fried, so

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Speaker 2: big breakfast with bacon and with eggs, So my clients

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Speaker 2: will often send me their food diary from the weekend

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Speaker 2: and it's got as their sort of breakfast off and

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Speaker 2: it might have bacon and egg and I'll say, look, sure,

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Speaker 2: enjoy your bacon, but then you don't get the eggs

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Speaker 2: and the sausage. You know, you've got to pick and choose.

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Speaker 2: You don't get too laiden up because we have research

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Speaker 2: and that are one off. High fat meal really has

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Speaker 2: profound effects on sort of cellular health even in a

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Speaker 2: twenty four period. You know, it really sort of clogs

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Speaker 2: the sell up even in a short period of time.

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Speaker 2: So if you can sort of cut back from those

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Speaker 2: really high fat meals and leverage and say, well, I'll

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Speaker 2: have a bit of bacon and then one egg rather

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Speaker 2: than two eggs plus bacon plus buttery toast, that would

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Speaker 2: be my advice. If you do enjoy a hot breakfast

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Speaker 2: at the cafe.

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Speaker 1: What Devin and I have done occasionally when he's feeling

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Speaker 1: not too hungry, he generally likes to order his own meal.

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Speaker 1: We've actually shared like a big breakfast or a big

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Speaker 1: vegetarian breakfast, because let's be honest, they're enormous and if

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Speaker 1: we're doing something where we're going out to breakfast together,

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Speaker 1: but then we might be meeting some family or friends

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Speaker 1: for lunch, and then obviously we rarely ever skipped dinner,

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Speaker 1: like we're Bo's dinner lovers, Like, it's very very very

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Speaker 1: very rare for us to actually skip dinner. So we

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Speaker 1: like to sort of share our breakfast if we're doing

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Speaker 1: something else later in the day or having another sort

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Speaker 1: of eating occasion where we're meeting somebody else for lunch

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Speaker 1: or doing something like that, so we can actually share

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Speaker 1: something like a big breakfast, because you're right, it's enormous.

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Speaker 1: It's so it's so big. And the other thing is

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Speaker 1: that eggs Bennie aren't just eggs bennies these days. We

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Speaker 1: went out to breakfast the other day and the eggs

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Speaker 1: benny was on a waffle. To start with, It's not

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Speaker 1: an English muff on a waffle. It was deep fried chicken.

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Speaker 1: Then it had the eggs on top, then it had

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Speaker 1: it was like lay it in eggs Bennye sauce, and

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Speaker 1: to my horror gasp, David ordered it and I was like,

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Speaker 1: oh my god, and even he like later on like

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Speaker 1: hours later, was like, you know, I can't eat anything

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Speaker 1: else for the rest of the day, like I'm done.

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Speaker 1: I can't. I can't, And I think he got about

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Speaker 1: halfway through it and he's like, I kind of feel

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Speaker 1: a bit sick. I think just the curiosity got the

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Speaker 1: better of him and he was like, I got to

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Speaker 1: have this, and then halfway through he was like, oh

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Speaker 1: my god, what have I done. So it's not to

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Speaker 1: say that we can just rely on the standard egg

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Speaker 1: benny these days, like it's eggs Benny times ten. It's

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Speaker 1: eggs Benny on roods. Really, like we've moved far away

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Speaker 1: from the standard English muffin two eggs and a little

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Speaker 1: bit of sauce, like it all comes with bacon or ham,

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Speaker 1: or add fried chicken to it, or get it on

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00:17:12,960 --> 00:17:15,800
Speaker 1: a waffle, like it's it's eggs Benning on roids. It's

402
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Speaker 1: the only way I can describe it.

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Speaker 2: And I get it because a little bit of it

404
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Speaker 2: is that kind of food pawn, you know, taking photos.

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Speaker 2: You know, it's sort of novel. I get it, but

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Speaker 2: I quite like, you know, the idea of you know,

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Speaker 2: you might go with a couple of people and share

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00:17:28,119 --> 00:17:31,000
Speaker 2: it and just maybe taste the indulgent pancakes or taste

409
00:17:31,040 --> 00:17:33,800
Speaker 2: those indulgent meals rather than feeling like you need to

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Speaker 2: eat all of it. So it's that experience, but you know,

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Speaker 2: it's also nice, I guess to let people know there's

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Speaker 2: also some good choices. Yeah, you know, things like your

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Speaker 2: ava on toast or your bircher Musally, I guess the

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Speaker 2: main take home message for me is that portions tend

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Speaker 2: to be large. So generally cafe breakfast like a bircher bowl,

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Speaker 2: or have sixty eighty grabs a car. It's probably double

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Speaker 2: the serving size of something you would have at home. So,

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Speaker 2: like I said, it's either two meals or share between

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Speaker 2: two if you're there with another another friend having breakfast,

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Speaker 2: and then you know, if you are to really trying

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Speaker 2: to maintain your calorie control, you know things like corn fritters,

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Speaker 2: you know they're fried, but you get some vegetable or

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Speaker 2: just you've got all poached eggs on thin bread, or

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Speaker 2: just have one sour dough with veggie sides, or often

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Speaker 2: you can get an egg white omelet. So the thing,

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Speaker 2: the good thing about breakfast is that you can often

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Speaker 2: put together a lighter, healthy option if that's what you want.

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Speaker 2: But if you're sort of going there for that more

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Speaker 2: indulgent pancakes or bircher benny eggs. You know, really they're

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00:18:28,480 --> 00:18:30,960
Speaker 2: two meals and you're better to share, or just keep

431
00:18:30,960 --> 00:18:32,600
Speaker 2: in mind it's been a really heavy meal and you

432
00:18:32,640 --> 00:18:34,560
Speaker 2: won't need to eat for several hours. You know, if

433
00:18:34,600 --> 00:18:37,080
Speaker 2: you had sat down and had eggs benny and eaten

434
00:18:37,119 --> 00:18:39,080
Speaker 2: the whole portion, I reckon you wouldn't be hungry or

435
00:18:39,080 --> 00:18:42,040
Speaker 2: three or four in the afternoon at least. So you

436
00:18:42,119 --> 00:18:44,639
Speaker 2: just recognize that just because it's breakfast doesn't mean that

437
00:18:44,680 --> 00:18:47,359
Speaker 2: it's not lowing. You know, it's high in calories and

438
00:18:47,400 --> 00:18:50,440
Speaker 2: as such, just be aware that they can really really

439
00:18:50,480 --> 00:18:53,560
Speaker 2: add up. And yeah, my gochoos is the poach eggs

440
00:18:53,640 --> 00:18:56,320
Speaker 2: or a bircher that you might share because it's a

441
00:18:56,359 --> 00:18:58,399
Speaker 2: little bit heavier, or you know, if you love a

442
00:18:58,440 --> 00:18:59,920
Speaker 2: bit of a b and e, you know, I take

443
00:19:00,160 --> 00:19:02,639
Speaker 2: middle out of the white bread roll ass for a

444
00:19:02,640 --> 00:19:05,359
Speaker 2: brown roll, or the raps can be a little bit

445
00:19:05,440 --> 00:19:07,439
Speaker 2: lighter too, if you're sort of picking breakfast up on

446
00:19:07,480 --> 00:19:09,440
Speaker 2: the goal or want a quick and easy breakfast option

447
00:19:09,520 --> 00:19:11,200
Speaker 2: for a cafe.

448
00:19:11,600 --> 00:19:13,560
Speaker 1: My favorite lately, I must admit it has to be

449
00:19:13,560 --> 00:19:16,480
Speaker 1: an omelet because with me and with her baby led weaning,

450
00:19:16,520 --> 00:19:19,159
Speaker 1: she's nearly nine months now, and she loves nothing but

451
00:19:19,320 --> 00:19:20,680
Speaker 1: sourdo But I'm like, oh, I need to get a

452
00:19:20,720 --> 00:19:22,320
Speaker 1: little bit of iron in there, or just a touch

453
00:19:22,320 --> 00:19:24,440
Speaker 1: of protein in there. So I've been doing other David

454
00:19:24,480 --> 00:19:26,000
Speaker 1: or myself. I've been getting an omelet and the other

455
00:19:26,040 --> 00:19:27,800
Speaker 1: one's been getting you know, whatever else they feel like

456
00:19:27,800 --> 00:19:29,520
Speaker 1: off the menu. But we've been able to sort of

457
00:19:29,560 --> 00:19:31,399
Speaker 1: share that with her really well, we just sort of

458
00:19:31,400 --> 00:19:33,520
Speaker 1: pick out. If I get mushrooms in spinach and it

459
00:19:33,560 --> 00:19:35,040
Speaker 1: I'm just worried about her with the texture of that,

460
00:19:35,119 --> 00:19:36,280
Speaker 1: so I pick it out and I just kind of

461
00:19:36,280 --> 00:19:37,600
Speaker 1: give her a bit of the egg and a little

462
00:19:37,600 --> 00:19:39,600
Speaker 1: bit of the sourder that comes on the side. And

463
00:19:39,640 --> 00:19:41,960
Speaker 1: my other favorite one is cornfre is with smoked salmon

464
00:19:41,960 --> 00:19:44,320
Speaker 1: as well, because I just think nutritionally it's quite healthy.

465
00:19:44,320 --> 00:19:47,080
Speaker 1: There's some really great healthy ingredients in there. But what

466
00:19:47,160 --> 00:19:48,919
Speaker 1: I tend to do with both of those options, if

467
00:19:48,960 --> 00:19:51,280
Speaker 1: I ordered some corn fritters and some smoked salmon, or

468
00:19:51,320 --> 00:19:53,320
Speaker 1: I did an omelet, not even an egg white omelet,

469
00:19:53,359 --> 00:19:55,800
Speaker 1: just a standard omelet probably I know with my knowledge

470
00:19:55,840 --> 00:19:58,600
Speaker 1: it has two three four eggs In a standard omelet,

471
00:19:58,600 --> 00:20:01,240
Speaker 1: they're quite large. I don't actually eat the bread, because

472
00:20:01,240 --> 00:20:02,680
Speaker 1: I feel like if I want to eat the meal,

473
00:20:02,680 --> 00:20:04,159
Speaker 1: I want to enjoy it. I didn't come for the

474
00:20:04,160 --> 00:20:06,760
Speaker 1: bread basket. I can get bread anywhere, So I'm just

475
00:20:06,800 --> 00:20:08,679
Speaker 1: gonna have the corn fritters and the smoke salmon and

476
00:20:08,760 --> 00:20:11,080
Speaker 1: leave the bread. Or I'll have the whole omelet but

477
00:20:11,200 --> 00:20:14,080
Speaker 1: leave the bread. So I feel like the portion sizes,

478
00:20:14,119 --> 00:20:17,000
Speaker 1: as you mentioned, are ridiculously large, and that for me,

479
00:20:17,119 --> 00:20:19,120
Speaker 1: is just an easy way of controlling some of those

480
00:20:19,119 --> 00:20:21,200
Speaker 1: extra calories. Or if I know that I'm going to

481
00:20:21,280 --> 00:20:23,520
Speaker 1: have lunch with friends later or have a big dinner out,

482
00:20:23,880 --> 00:20:25,919
Speaker 1: I will just leave something like the toast as well,

483
00:20:25,960 --> 00:20:28,080
Speaker 1: because I just feel like we get into that habit

484
00:20:28,160 --> 00:20:30,520
Speaker 1: of eating everything that I play to always feeling like

485
00:20:30,560 --> 00:20:33,040
Speaker 1: we have to have bread or toast with breakfast. So

486
00:20:33,119 --> 00:20:35,440
Speaker 1: I feel like some of the easier options are there,

487
00:20:35,480 --> 00:20:37,600
Speaker 1: and they're so feeling like, you know, you don't need

488
00:20:37,640 --> 00:20:39,639
Speaker 1: other time you finish your corn fritters and smoke salmon,

489
00:20:39,640 --> 00:20:41,280
Speaker 1: you don't need their bread. By the time you finish

490
00:20:41,280 --> 00:20:43,440
Speaker 1: the whole omelet, you really don't need their bread either.

491
00:20:43,480 --> 00:20:45,240
Speaker 1: So there's sort of two tricks that I use for

492
00:20:45,280 --> 00:20:47,360
Speaker 1: my clients. They're high in protein, they've got some good

493
00:20:47,440 --> 00:20:50,280
Speaker 1: vegetable amounts in there, and they're super super filling with

494
00:20:50,480 --> 00:20:52,440
Speaker 1: or without the bread, so and they all good to

495
00:20:52,480 --> 00:20:54,640
Speaker 1: share sort of with little kids as well. And it's

496
00:20:54,680 --> 00:20:56,760
Speaker 1: another probably tip for our parents at home. And David

497
00:20:56,760 --> 00:20:58,360
Speaker 1: and I were saying this the other day. I said

498
00:20:58,400 --> 00:20:59,639
Speaker 1: to him, I'm not going to buy a meal her

499
00:20:59,640 --> 00:21:02,920
Speaker 1: actual own, like kids tight meal until she's easily I think,

500
00:21:03,000 --> 00:21:05,720
Speaker 1: like seven or eight, Like the adult portions are so

501
00:21:05,960 --> 00:21:09,080
Speaker 1: big that like she's only a baby, she's sharing ours now.

502
00:21:09,080 --> 00:21:11,080
Speaker 1: But even when she's three, four five and she's a

503
00:21:11,119 --> 00:21:13,520
Speaker 1: decent amount of food, I still wouldn't buy her kid's

504
00:21:13,560 --> 00:21:16,400
Speaker 1: meal because, let's be honest, they're not great choices when

505
00:21:16,400 --> 00:21:18,719
Speaker 1: you go to restaurants, and the meals for adults are

506
00:21:18,720 --> 00:21:20,480
Speaker 1: so large that we can both give her a little

507
00:21:20,480 --> 00:21:22,359
Speaker 1: bit off our plate and she'll be more than satisfide.

508
00:21:22,600 --> 00:21:24,680
Speaker 1: Even later on, like when she's five, six seven, I'm

509
00:21:24,680 --> 00:21:26,040
Speaker 1: sure that we'll still be able to give her some

510
00:21:26,080 --> 00:21:28,159
Speaker 1: of our plate and she'll be absolutely okay because the

511
00:21:28,200 --> 00:21:29,280
Speaker 1: portions are that large.

512
00:21:29,520 --> 00:21:30,520
Speaker 3: Yeah, I agree.

513
00:21:30,280 --> 00:21:32,359
Speaker 2: If I order eggs, I usued to just have the

514
00:21:32,359 --> 00:21:34,120
Speaker 2: one on the toast and my the little boy will

515
00:21:34,119 --> 00:21:35,760
Speaker 2: have one and then I'll order like a separate piece

516
00:21:35,800 --> 00:21:38,320
Speaker 2: of toast. One from a budget perspective because often don't

517
00:21:38,320 --> 00:21:41,000
Speaker 2: eat it, but it's quite useful because then they're modeling

518
00:21:41,000 --> 00:21:43,399
Speaker 2: on what's on your plate, so they actually want to

519
00:21:43,400 --> 00:21:43,719
Speaker 2: eat that.

520
00:21:44,000 --> 00:21:45,120
Speaker 3: And the same with the drinks.

521
00:21:45,119 --> 00:21:46,960
Speaker 2: You know, we haven't spoken about drinks today, and we

522
00:21:47,000 --> 00:21:50,040
Speaker 2: can always cover juices or smoothies another time, but those

523
00:21:50,280 --> 00:21:52,600
Speaker 2: are smoothies and juices in shops are like eight or

524
00:21:52,640 --> 00:21:55,640
Speaker 2: ten dollars each and too big for kids. So I'll

525
00:21:55,680 --> 00:21:57,800
Speaker 2: always make sure the boys are splitting or ordering the

526
00:21:57,880 --> 00:22:00,600
Speaker 2: kids sizes. And good on restaurants and cafe for offering

527
00:22:00,640 --> 00:22:03,920
Speaker 2: kid sizes because mega smoothies and milkshakes are not only

528
00:22:03,960 --> 00:22:07,680
Speaker 2: he's expensive, but just wigh too much foods for small bodies.

529
00:22:07,720 --> 00:22:10,600
Speaker 2: So yeah, just make sure you're ordering child sized serves,

530
00:22:10,920 --> 00:22:13,040
Speaker 2: particularly if you're getting a juice and smoothie when you're

531
00:22:13,040 --> 00:22:13,760
Speaker 2: out for breakfast.

532
00:22:14,119 --> 00:22:16,200
Speaker 1: I wish they did child sized breakfast. Actually, I want

533
00:22:16,240 --> 00:22:18,399
Speaker 1: out with Mum one day and I can't remember what

534
00:22:18,440 --> 00:22:20,040
Speaker 1: cafe we went to, and there was an option of

535
00:22:20,080 --> 00:22:23,080
Speaker 1: a half breakfast portion, like it was like the eggspenny

536
00:22:23,160 --> 00:22:24,920
Speaker 1: or you could get half the omelet, or you could

537
00:22:25,000 --> 00:22:27,040
Speaker 1: get half it was a big breakfast or half, and

538
00:22:27,119 --> 00:22:28,960
Speaker 1: Mum and I just ordered something and we shared. But

539
00:22:29,000 --> 00:22:31,639
Speaker 1: I thought, what a fabulous option where you're just actually

540
00:22:31,680 --> 00:22:33,880
Speaker 1: giving people the option of just having half, not the

541
00:22:34,040 --> 00:22:36,000
Speaker 1: entire thing, if they just wanted to go a little

542
00:22:36,040 --> 00:22:38,120
Speaker 1: bit larger. And let's be honest, even half a breakfast

543
00:22:38,160 --> 00:22:40,560
Speaker 1: for most people would be more than enough at a

544
00:22:40,560 --> 00:22:42,879
Speaker 1: cafe because they are, you know, generally so large.

545
00:22:43,040 --> 00:22:44,440
Speaker 3: I agree, I love that too, all.

546
00:22:44,400 --> 00:22:46,359
Speaker 1: Right, and then moving on to our listener question. So

547
00:22:46,600 --> 00:22:48,639
Speaker 1: final segment of the show, Susie and we know that

548
00:22:48,680 --> 00:22:51,360
Speaker 1: we get a lot of questions throughout social media accounts

549
00:22:51,359 --> 00:22:53,359
Speaker 1: and we do love them. And something that's come up

550
00:22:53,359 --> 00:22:55,639
Speaker 1: a little bit recently is really around carbs, like what

551
00:22:55,760 --> 00:22:57,440
Speaker 1: is the best type of rice, what's the first type

552
00:22:57,480 --> 00:22:59,960
Speaker 1: of pasta? What should be having? When it comes to noodle,

553
00:23:00,080 --> 00:23:03,879
Speaker 1: are noodles good choices? So full disclosure, we're not recommending

554
00:23:03,920 --> 00:23:06,000
Speaker 1: two minute noodles. They're not great for you. If there

555
00:23:06,000 --> 00:23:08,000
Speaker 1: are soult food in you like them great, but they're

556
00:23:08,040 --> 00:23:09,600
Speaker 1: not something that we should be putting in a pantry

557
00:23:09,640 --> 00:23:12,679
Speaker 1: regularly or feeding our kids or ourselves regularly. So when

558
00:23:12,720 --> 00:23:15,280
Speaker 1: it comes to noodles, I must say that I'm a

559
00:23:15,280 --> 00:23:16,879
Speaker 1: little bit of a fan of the pad ti noodles

560
00:23:16,920 --> 00:23:18,840
Speaker 1: because I do love a pad time myself. I know

561
00:23:18,840 --> 00:23:21,239
Speaker 1: they're not great nutritionally, but I do love to use

562
00:23:21,240 --> 00:23:23,800
Speaker 1: a little bit of rice noodles in a pad Thai recipe.

563
00:23:23,840 --> 00:23:26,320
Speaker 1: And I also really like sober noodles. I've been using

564
00:23:26,320 --> 00:23:28,919
Speaker 1: them a lot lately. So sober noodles are made from buckwheat.

565
00:23:29,200 --> 00:23:31,640
Speaker 1: I think they're traditionally like a Japanese type noodle. They're

566
00:23:31,680 --> 00:23:34,399
Speaker 1: very popular in Japan and they're naturally gluten free, so

567
00:23:34,400 --> 00:23:36,280
Speaker 1: I use them for a lot of my Celiac clients.

568
00:23:36,280 --> 00:23:39,080
Speaker 1: And they're made using whole grain wheat, so buckwheat, so

569
00:23:39,080 --> 00:23:41,760
Speaker 1: that's a little bit naturally higher in fibers. So I've

570
00:23:41,800 --> 00:23:43,560
Speaker 1: been using them a lot. If I'm making like a

571
00:23:43,640 --> 00:23:46,400
Speaker 1: cold sober noodle salad for my clients, might put some

572
00:23:46,440 --> 00:23:49,159
Speaker 1: sort of peanuts sate tofu in there, or something, or

573
00:23:49,160 --> 00:23:50,640
Speaker 1: you can use them hot, you can add them into

574
00:23:50,720 --> 00:23:53,040
Speaker 1: soups and that sort of thing. So sober noodles have

575
00:23:53,080 --> 00:23:55,600
Speaker 1: been one of my favorite ones recently. But I know

576
00:23:55,680 --> 00:23:57,960
Speaker 1: that you know the good old noodle noodles or the

577
00:23:57,960 --> 00:23:59,840
Speaker 1: hockey noodles. They get used a lot in things of

578
00:24:00,119 --> 00:24:04,280
Speaker 1: stir fries and soup. So do you routinely write noodles

579
00:24:04,320 --> 00:24:06,200
Speaker 1: into your meal plans for your clients? Are there something

580
00:24:06,200 --> 00:24:07,160
Speaker 1: that you recommend a lot?

581
00:24:07,600 --> 00:24:09,640
Speaker 2: I don't want to be anti noodle, but you are.

582
00:24:10,320 --> 00:24:14,359
Speaker 2: I don't ever, i'ven't been anti noodle. I never cook

583
00:24:14,560 --> 00:24:15,600
Speaker 2: noodles or buy them ever.

584
00:24:15,800 --> 00:24:16,000
Speaker 3: Now.

585
00:24:16,280 --> 00:24:17,800
Speaker 2: When I was growing up, my mum would do a

586
00:24:17,880 --> 00:24:21,040
Speaker 2: Hokin noodle stir fry because Hokin noodles came in in

587
00:24:21,080 --> 00:24:23,439
Speaker 2: the nineties, and every week we would have a Hokin

588
00:24:23,520 --> 00:24:25,280
Speaker 2: noodle chicken stir fry. And I don't know if I'm

589
00:24:25,320 --> 00:24:29,840
Speaker 2: traumatized by that routine, but I just am not really

590
00:24:29,880 --> 00:24:32,520
Speaker 2: that into noodles. In saying that, who doesn't love an

591
00:24:32,560 --> 00:24:35,560
Speaker 2: amazing pad tie, like come on exactly? One of the

592
00:24:35,600 --> 00:24:37,920
Speaker 2: reasons I don't routinely use them is I find that

593
00:24:37,960 --> 00:24:41,760
Speaker 2: they're difficult to portion control because unlike even rice, where

594
00:24:41,880 --> 00:24:43,639
Speaker 2: you know, you can say to someone third of a cup,

595
00:24:43,720 --> 00:24:46,119
Speaker 2: half a cup cooked, you know, noodles like oor is

596
00:24:46,160 --> 00:24:48,399
Speaker 2: it a small handful of small pinch, you know, and

597
00:24:48,760 --> 00:24:51,560
Speaker 2: Asian meals that are chock full like let's be honest.

598
00:24:51,560 --> 00:24:53,119
Speaker 2: When you have pad tie, there's not much else in

599
00:24:53,160 --> 00:24:54,800
Speaker 2: it other than fried noodles.

600
00:24:55,080 --> 00:24:56,359
Speaker 3: But I am a fan.

601
00:24:56,480 --> 00:24:58,840
Speaker 2: I love those like at a Marmaie noodles that you

602
00:24:58,840 --> 00:25:01,359
Speaker 2: can get the soy one that are made by Slendier.

603
00:25:02,000 --> 00:25:05,080
Speaker 2: They're really low calorie, low carb and I think they

604
00:25:05,119 --> 00:25:08,240
Speaker 2: work really well in stir fries and alternative so certainly

605
00:25:08,280 --> 00:25:11,440
Speaker 2: I count loads as a free food. They're very, very

606
00:25:11,440 --> 00:25:13,960
Speaker 2: low in carbohydrate. They're sort of not as pungent as

607
00:25:13,960 --> 00:25:16,720
Speaker 2: the konjact based noodle the soyer at a Marmaie beans

608
00:25:17,119 --> 00:25:19,679
Speaker 2: and they mix quite well. But for me, noodles are

609
00:25:19,720 --> 00:25:21,359
Speaker 2: a little bit like. First of all, I'll try and

610
00:25:21,400 --> 00:25:24,320
Speaker 2: avoid a rice noodle because it's high GI. I'd go

611
00:25:24,359 --> 00:25:26,399
Speaker 2: as you said, for a sober noodle or even a

612
00:25:26,400 --> 00:25:29,440
Speaker 2: hokin is slightly better with the wheat base. But I'm

613
00:25:29,480 --> 00:25:31,520
Speaker 2: more likely to say, look, when you're having Thai food

614
00:25:31,520 --> 00:25:33,080
Speaker 2: and you want to have a spoonful of two of

615
00:25:33,080 --> 00:25:35,400
Speaker 2: pad tie as part of a mixed meal, go for it.

616
00:25:35,920 --> 00:25:37,960
Speaker 3: But I don't routinely.

617
00:25:37,400 --> 00:25:39,280
Speaker 2: Have a lot of noodle based meals because I'm really

618
00:25:39,280 --> 00:25:40,959
Speaker 2: trying to get my clients to eat a lot more

619
00:25:41,040 --> 00:25:43,520
Speaker 2: veggies and a lot more protein. So I'm really not

620
00:25:43,560 --> 00:25:45,760
Speaker 2: looking to fill them up with loads of noodles. But

621
00:25:45,960 --> 00:25:48,560
Speaker 2: I do use the slendier ones frequently with clients as

622
00:25:48,600 --> 00:25:49,240
Speaker 2: a free food.

623
00:25:50,000 --> 00:25:51,640
Speaker 1: And I think maybe just the way that I grew

624
00:25:51,720 --> 00:25:53,760
Speaker 1: up obviously, Mum being Malaysian, like, we ate a lot

625
00:25:53,800 --> 00:25:56,000
Speaker 1: of noodles. Mum would always use She'd use a hoken,

626
00:25:56,160 --> 00:25:58,280
Speaker 1: or she'd us a thin rice or a thick rice noodle.

627
00:25:58,359 --> 00:26:01,080
Speaker 1: She'd use sobo, she'd us buckwhich use ood on. Like

628
00:26:01,119 --> 00:26:02,719
Speaker 1: we were a big noodle family. We had a lot

629
00:26:02,760 --> 00:26:04,800
Speaker 1: of rice, a lot of noodle. Mom didn't really do

630
00:26:04,880 --> 00:26:08,720
Speaker 1: too much, you know, as much pasta or potato. So

631
00:26:08,800 --> 00:26:10,399
Speaker 1: I think I've really grown up with noodles and I

632
00:26:10,480 --> 00:26:12,399
Speaker 1: love them, so I do regularly write them into my

633
00:26:12,440 --> 00:26:15,240
Speaker 1: clients meal plans. But there's so much veggie there that

634
00:26:15,400 --> 00:26:17,320
Speaker 1: I'm getting the bulk of viber from there as well.

635
00:26:17,320 --> 00:26:19,000
Speaker 1: And sometimes I'll do a little bit of a mix,

636
00:26:19,040 --> 00:26:21,080
Speaker 1: like I might do, you know, a little bit of

637
00:26:21,080 --> 00:26:23,800
Speaker 1: hockey noodle with some zucchini noodles or something. I might

638
00:26:24,000 --> 00:26:25,760
Speaker 1: do a little bit of, you know, mung bean pasta

639
00:26:25,960 --> 00:26:28,400
Speaker 1: with a little bit of normal white rice noodle as well,

640
00:26:28,440 --> 00:26:30,000
Speaker 1: so do a bit of a mix or a blend

641
00:26:30,000 --> 00:26:31,879
Speaker 1: of them as well, or I might just do a

642
00:26:31,920 --> 00:26:34,240
Speaker 1: really small serving, as you said, like instead of having

643
00:26:34,280 --> 00:26:36,520
Speaker 1: a whole plate of pad tie, I'll say, all right,

644
00:26:36,640 --> 00:26:38,879
Speaker 1: make a traditional pad tie just like normal with the

645
00:26:38,960 --> 00:26:41,800
Speaker 1: rice noodle. That's fine, but just have half a portion

646
00:26:41,920 --> 00:26:43,240
Speaker 1: of it, and then we're going to load up with

647
00:26:43,400 --> 00:26:45,720
Speaker 1: you know, heaps of veggies and extra protein or something

648
00:26:45,720 --> 00:26:48,520
Speaker 1: on the side. So I think they can be good options.

649
00:26:48,560 --> 00:26:50,639
Speaker 1: But I think, you know, for the majority of their

650
00:26:50,680 --> 00:26:53,640
Speaker 1: most noodle recipes, you get your right, they're really difficult

651
00:26:53,640 --> 00:26:56,119
Speaker 1: to portion size. Like the noodles are probably two three

652
00:26:56,160 --> 00:26:59,359
Speaker 1: times what the average Australian actually needs in terms of

653
00:26:59,359 --> 00:27:02,159
Speaker 1: the car behind portion size. So I think more of

654
00:27:02,200 --> 00:27:04,440
Speaker 1: an occasional thing as well is probably good because a

655
00:27:04,480 --> 00:27:06,639
Speaker 1: lot of times we were making noodles, we're using like

656
00:27:06,680 --> 00:27:09,639
Speaker 1: a packet or a jar, you know, sauce like a

657
00:27:09,680 --> 00:27:12,240
Speaker 1: stir fry, marinate or something that goes on that, which

658
00:27:12,240 --> 00:27:14,600
Speaker 1: traditionally is quite high in sugar and high in calories

659
00:27:14,640 --> 00:27:16,720
Speaker 1: as well. So I think Mum would always just do

660
00:27:17,000 --> 00:27:19,880
Speaker 1: a base of you know, onion, garlic, ginger, and then

661
00:27:19,880 --> 00:27:21,159
Speaker 1: she put a little bit of soy, a little bit

662
00:27:21,200 --> 00:27:23,040
Speaker 1: of oyster sauce, and that would be kind of the

663
00:27:23,119 --> 00:27:25,439
Speaker 1: sauce like Mum would never ever use like a bottled

664
00:27:25,480 --> 00:27:27,480
Speaker 1: sauce or a jar sauce or anything like that. She'd

665
00:27:27,480 --> 00:27:30,159
Speaker 1: always use a lot of flavors and spices and infuse

666
00:27:30,200 --> 00:27:32,000
Speaker 1: it and always put you know, the fresh coriande and

667
00:27:32,040 --> 00:27:33,880
Speaker 1: the chili in there as well. There'd be a little

668
00:27:33,920 --> 00:27:36,080
Speaker 1: bit of lean protein like some chicken or some tofu,

669
00:27:36,280 --> 00:27:38,760
Speaker 1: and then tons of veggies. So we've always said Mum

670
00:27:38,800 --> 00:27:41,360
Speaker 1: was a dietician before she I mean, she's not a dietitian,

671
00:27:41,359 --> 00:27:44,040
Speaker 1: but she was a dietitian well before the term dietitian was,

672
00:27:44,119 --> 00:27:45,480
Speaker 1: you know, cool and trendy and you had to have

673
00:27:45,520 --> 00:27:46,560
Speaker 1: a University of degree.

674
00:27:46,760 --> 00:27:49,160
Speaker 2: And she was using buckwheat before anyone else. I would

675
00:27:49,160 --> 00:27:52,160
Speaker 2: have said back in the nineties, Sophie, she's outstanding.

676
00:27:52,160 --> 00:27:54,200
Speaker 1: Absolutely shout out to Sophie.

677
00:27:54,320 --> 00:27:56,359
Speaker 3: I've actually never thought of mixing them.

678
00:27:56,560 --> 00:27:58,840
Speaker 1: That's smart, yeah, its yeah, yeah, Like mix.

679
00:27:58,680 --> 00:28:00,960
Speaker 2: A bit of regular noodle with a lighter so you

680
00:28:00,960 --> 00:28:03,480
Speaker 2: still get the flavor and density with fewer carves.

681
00:28:03,520 --> 00:28:04,480
Speaker 3: That's actually really smart.

682
00:28:04,480 --> 00:28:07,120
Speaker 1: I like that exactly because that's it's like a slender

683
00:28:07,200 --> 00:28:09,920
Speaker 1: or munk being pasta. It doesn't taste like it doesn't

684
00:28:09,920 --> 00:28:12,679
Speaker 1: taste like a noodle. It's not let's be honest, like

685
00:28:12,720 --> 00:28:15,560
Speaker 1: we have taste blods as dietisians, so I think mixing

686
00:28:15,600 --> 00:28:17,360
Speaker 1: them together you can get the best of both worlds.

687
00:28:17,359 --> 00:28:19,440
Speaker 1: You can get the yumminess from the normal pati noodle

688
00:28:19,600 --> 00:28:21,880
Speaker 1: and can get some extra volumes and lower calories from

689
00:28:21,920 --> 00:28:23,800
Speaker 1: something like a little bit of the mungbe noodle, the

690
00:28:23,840 --> 00:28:24,800
Speaker 1: slendier type noodle.

691
00:28:24,840 --> 00:28:26,480
Speaker 3: Yeah, smart, I like it all right.

692
00:28:26,520 --> 00:28:28,760
Speaker 1: Well, that and our noodle discussion brings us to the

693
00:28:28,840 --> 00:28:31,520
Speaker 1: end of the Nutrition Catch for another Sunday. We would

694
00:28:31,520 --> 00:28:33,520
Speaker 1: love if you could subscribe to the podcast, If you

695
00:28:33,520 --> 00:28:35,919
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696
00:28:35,960 --> 00:28:39,000
Speaker 1: podcast app, we would be forever grateful, and don't forget that.

697
00:28:39,120 --> 00:28:42,680
Speaker 1: The live recordings of our event, but we talked about hormones,

698
00:28:42,800 --> 00:28:45,080
Speaker 1: gut health and fat loss and answered all of the

699
00:28:45,160 --> 00:28:48,040
Speaker 1: questions from the day from the Brisbane event. We recorded

700
00:28:48,160 --> 00:28:51,720
Speaker 1: all four segments, four segments, five segments. We record it

701
00:28:51,760 --> 00:28:54,040
Speaker 1: all five segments and they're now available for sale on

702
00:28:54,040 --> 00:28:57,360
Speaker 1: our website, the Nutritioncatch dot com. You can listen anywhere

703
00:28:57,360 --> 00:28:59,240
Speaker 1: in the world too, if you're in America, if you're

704
00:28:59,240 --> 00:29:01,880
Speaker 1: in Europe, if you're over in Hawaii where Susie will

705
00:29:01,920 --> 00:29:04,600
Speaker 1: be very soon. I'm very jealous. You can actually listen

706
00:29:04,640 --> 00:29:06,720
Speaker 1: from anywhere in the world and the content is appropriate

707
00:29:06,760 --> 00:29:09,400
Speaker 1: for everybody, male, female, anywhere in the world. It's not

708
00:29:09,440 --> 00:29:12,320
Speaker 1: like we're just talking about AUSI products or AUSI strategies.

709
00:29:12,360 --> 00:29:15,120
Speaker 1: It's really appropriate for everybody up there. So available on

710
00:29:15,120 --> 00:29:18,360
Speaker 1: the website nutritioncouch dot com. We will catch everybody in

711
00:29:18,440 --> 00:29:19,280
Speaker 1: next week's episode.

712
00:29:19,440 --> 00:29:20,920
Speaker 3: Have a great week,