On this episode of Mealtime Magic & Mayhem, Tricia welcomes special guest Amanda Rose, a multi-passionate entrepreneur and author of "The Orgasmic Cookbook" for an honest and raw conversation around our difficult relationships with food, how healthy food can be delicious, and Amanda's unique personal journey with eating disorders and her approach to cooking.

They discuss the importance of cooking with all the senses and avoiding labeling food as "good" or "bad". They encourage experimentation with cooking and finding what works for oneself. Amanda also talks about her role as a business and mindset coach, and the importance of individualized approaches for each client. Tune in to hear more about Amanda's journey and insights on food and entrepreneurship.

Sriracha Salt (you won't regret it): https://spiceology.com/products/sriracha-salt/

Amanda's Free Gift: 30-Day Manifesting Journal https://amanda-rose.mykajabi.com/manifesting-journal

Grab Amanda's Orgasmic Cookbook full of mouth-watering recipes: Grab it here👇 😊 🇨🇦 https://amzn.to/2KFcTjO 🇱🇷 https://amzn.to/2UDruAL

Connect with Tricia:

Facebook Profile: https://www.facebook.com/tricia.clark.161

Tired to Inspired Facebook Group: https://www.facebook.com/groups/tiredtoinspiredcooking

This is the Mealtimes Magic and mayhem podcast. I'm Tricia

Clark, your host, cooking coach and kitchen mentor. We're here to talk

about all things, food, wine, travel, cocktails,

and mealtime memories. So many memories are made around the

table. We all know mealtime can be stressful, full of chaos, and

mayhem, but it's also the universal connector. A catalyst for

communication and connection, and a time to create

magic and memories. So many of our memories are tied to food,

and I can't wait to share some of those stories with you here. I'm here

to share ideas, inspiration, and stories to help you experience mealtime with

a dash of magic and just a sprinkle of mayhem. You can

expect new episodes weekly, including a mixture of interviews, personal

stories, and some fun conversations about our adventures and misadventures

in the kitchen, and around the table. I hope you walk away feeling

inspired to try something new in your kitchen or around your table to create

more connection with your friends, family, and beyond. Thanks for being

here. Welcome to another

episode of Mealtime Magic and mayhem Podcast. This

week, I am here with Amanda Rose. I have been stocking her

for a while. We've connected on the interwebs, and so I'm so

excited to actually have a conversation with her in person today.

She is a multi passionate entrepreneur, a cat mom, video

game addict who loves good food and weightlifting. She's the

CEO and founder of the Infinite Power of You, cofounder of the

No BS Biz company, and I've pretty much picked up on she

is the no BS kinda girl. Business, wealth, and mindset

coach, Bulte Jean Rebest selling author, motivational speaker,

course creator, actor, and self made millionaire. to

mention cookbook writer, which is one of the reasons that we're here talking today.

She serves entrepreneurs worldwide with her unique approach that focuses on

understanding each client's individual strengths and getting them into

building their own methodology. I love that.

There's too much cookie cutter stuff out there. And I know so much of my

work is really personalized in trying to develop a methodology unique

to every client. And so I I love to see that that's kind of where

your heart lies to. So welcome. Thank you for having me. I

just as soon as soon as you started this podcast, I was like, Oh my

god. Let's talk food. Like --

Yes. Yes. And I can literally sit here and talk food all day. It's probably

a good idea set a timer, but I'll just try to keep an eye on

the clock that we don't sit here for 2 hours because I can literally talk

food all day all day. Okay. So

I always like to start every interview with a fun

question, a fun icebreaker question that I think really helps you know

people in a different way. I call them table topics in my business. But

today, we're gonna go with what's the weirdest food you've ever

eaten? Oh, man. That's a great question.

And I I almost feel like I don't have an answer because I'm really

exploratory with what

Oh, gosh. I don't know. I guess food doesn't seem weird to me. You know

what? It wasn't food, but I've eaten live worm. Oh, I mean,

termites. off a tree. Oh, married off? Yeah. Yeah. I I would

consider that weird. Most people would consider that weird. Yeah. Yeah.

No. At absolutely. Yeah. I I mean, that's the weirdest thing. I wouldn't,

again, qualify it as food, but it's the weirdest thing I've eaten. Yeah. I mean,

I guess it -- This is a source of protein. So Yeah. I

know. Yeah. I mean, if you were serve trying to survive on a on a

deserted island, I bet you might think of them as food. It can

happen. Right? at that point. I was gonna say, I mean, it still has food

properties. It wasn't like I ate a piece of wood.

conversation. Yeah.

That's a great question. Yeah. I love trying things from all

different cultures too. So, I mean, it all it's all perspective based. because, I

mean, I I love I love Asian foods. I love Well, I noticed

that Korean food I was gonna

say, you've probably seen in my cookbook, there's a lot of different types of food

and a lot of them are not, you know, native North America. Yeah.

I actually really noticed that you do

gravitate toward Asian foods. Did that come

from traveling there or just living in a melting pot of

different culture of foods? Like, what really drove that?

That's I love the question. So I'm pretty sure that I have had at

least one past life in Japan. So I feel really deeply connected

to I always have. My mom said when I was born, she was like, I

thought you were from China. Like, you're you booked Asian. I was like,

about that with me. And I I always felt drawn to it.

So, I mean, culturally, I love reading books from

Japan and especially from the medieval era.

And so I love exploring foods from over there. My husband laughs at the end,

so do other people. Like, I can barely eat with a knife before I almost

exclusively with chopsticks. And so I just

love the food is so tasty. And then from a health perspective, as

I've gotten older. We see some of the longest

living people in Asian cultures because they're eating a lot of fermented

foods. And and the foods are healthy, but they are so

flavorful. And so that cared my need for I don't wanna

eat things that taste like cardboard just because they're low calorie.

And, yeah, I think, like, I want flavor.

Life is too short to eat boring food. Hands down. Like

Yes. I mean, if I die tomorrow, am I gonna be happy that I ate,

like, whole broccoli today, not really.

No. No. I'm gonna go out with a bang. Yeah.

Absolutely. That's where my heart is. One

of the things I wanted to talk to you about is I know that you've

had a tumultuous relationship with food.

And you've mentioned to me before that, you know, dieting previously

had I mean, really fucked you up, to be honest, and mentioned 3 eating

disorders. And now I look at you writing these

cookbooks and you love to work out and you love good

food, kind of you've been on the opposite sides of the spectrum.

And so do you mind sharing a little bit about your journey there?

Because I think that's really, really fascinating.

Yes. And part of the reason I'm so passionate about food and healthy eating

today and and sharing that love with others is I don't want other people to

have to go down that rabbit hole that I went job. So for

me, when I was buried up, and I didn't know this until there would

be many years later, my mother left 2 weeks.

and we didn't know whether she was coming back or not. And so I

developed an abandonment issue. And at that point, it's, of course, as a

child, you're like, I want to feel love, and I feel empty. And so food

became that filler at that point for me. So

I was never full. and it was an emotional

disconnect for me. So I just

you put glue in front of me. I would eat it. Carry it over now.

So by the time I was even in kindergarten, like, I was obese.

And that continued year after year until I was

just in my, like, early teens, 13, 14,

and I hit £258. And I just I

hated the way I felt and looked. I've been bullied. fairly

badly over it. And the big clincher for me is that,

you know, I wanted to be go and be a famous actor, and guess what,

especially back, you know, in the early 2000, well,

they're all stick thin. And so I finally was

frustrated, and I was like, I'm gonna lose the weight. I'm gonna get

it off. Like, I had tried previously and

not really been successful. So I started exercising

every day for an hour, and I cut back what I was eating, and it

was just a diet at first. But By the end

of that 1st month, I had significantly restricted

my food to the point where I was only eating 1 third of a cup

of food three times a day. and that continued for about a

year 3 or 4 months. I know what

starvation. My first hand and I just it was awful,

and it was mentally awful. because the whole time, it's not just the fact

that my body was starving. And if anybody has been, like, a few hours late

on a meal and you're like, kill somebody. That that was my whole

year. I was not pleasant to be around. But the other

aspects of it was just beating myself up in my head, hating the way I

look, made myself, like, thirty times a day. My hair started falling

out by the end of the year. I've gotten so thin

you could see my ribs and just I couldn't sleep anymore because

laying on the mattress hurt. So, I mean, I

it it was It was going from a lifetime of binge eating to

feel better and feel full to a full time

restrictive. Don't get anything. and the mental

illness of that was just horrendous. So,

finally, I got to the point where I was like, okay. I'm

going to die if I don't change something. And

so I started to in increase what I was eating a little

bit. And kinda got to a point where I was just

maintaining for a while. And that lasted a few years.

And then I think I don't remember exactly what happened, but

oh, yeah. I had a near death experience. That's what happened.

I ended up having really bad pneumonia when I in college.

And I coughed a blood one day in class, and we I

think they ended up calling an ambulance. And they were like, oh, it was an

acting class. You're not coughing it up anymore. Like, you probably just

really strained your vocal cord. And I was like,

k. Alright? A week passes, and I'm

like, I am not feeling well. If anybody's had pneumonia before, you know what happens

as it sneaks up on you, You don't just, like, wake up going, I can't

breathe, but very gradual. So by the end of a week

after that, I was like, I feel like yeah. And so I ended up

going to the hospital, and they were like, oh, you've got sick, like, really bad

pneumonia. And I was like, yeah. I can barely breathe at night, like, to go

to bed. So they gave me the antibiotics, and they were,

like, put down a boiling full of water next to your bed when you

go to sleep that the steam will help you to breathe a little bit

better. And so that night, I was like, am my antibiotics take

over this bucket of water? And I put it on the floor. And when I

lean forward, it just Like, that much blood came out of

me that was in my lungs. It was I was choking on

it. I can barely call the ambulance. They only pick me up. And when they

finally came and they tested me, they were like, you were at 70%

oxygen. So it was I mean, that's what people went through

COVID recently when they were severe. So it was it was really, really

bad. So, anyway, after that, it was kind of like a bit of

a wake up call to, you know, life is short, could die

any moment. And so I ended up gaining some weight after that,

and it was just really, really gradual. I didn't go nuts because

I'd been so restrictive for so long. But over the next few

years, I gained a little bit of weight, and then I became very self conscious

about it. And at that point, I was like, well, I can't do anorexia

anymore because that was just flipping hell. So I was like, well, let's flirt

with Bellini a little bit. Like, maybe I can eat, and that yeah. It was

awful. So I went back to the next. Yeah. Clearly hadn't

addressed the root cause yet. Just Yeah. That's

exactly it. And so it became one of those things where it was

just easier. And, apparently, I I don't have a great

Gag reflex, so laxatives were easier for me. And

so I you know, that carried on for a while, and it really wasn't

until I dove into 1st development work and mindset work,

then I was able to address the root. Because, you know, I have gone to

therapy. I have talked to psychologists and all of these things,

but that kept it from getting worse.

It didn't really ever get to the root. And I I know so many people

have been through different types of mental illness say the exact same thing. Like, it's

it's, like, a band aid, but you really needed stitches.

Yeah. Yeah. I can see. Yeah. really feel. And so that ended

up allowing me to shift gears. And when I was finally able to do that,

which was such a relief of my mid to

late twenties at that point, that was significant. And that's when I

really had it upon myself to not want other people to have to go through

when I went through. Like, it was just living hell. going through

all of those different eating disorders, not to mention all the crap it did

to my body, having too much food, not enough food, all of

the above and finding that happy middle ground

again of enjoying food, seeing it as fuel, but also the fact

that food is emotional. Like, food

has ties. Like, you you smell a certain thing, and all of a

sudden you're five years old and your grandmother's kitchen again. Like, there are there's so

many connections to food that we have in our lives that

there's nothing wrong with it. Like, we we villainize it now there. One

person saying, don't eat fat. They're like, don't eat carbs. Don't eat sugar.

Blah blah blah. And I think it's ridiculous because we're meant to have the full

experience, but moderation and balance in all things for us to

find a healthy group for our body so that we're

feeling good, feeling energized. We don't have the brain fog or adrenal fatigue or

all those things that we have when we're in balance. So that's

led me to where I am today where I'm like, I love food. I love

good food. Yeah. It's very flavorful and enjoyable.

but they also make me feel good. But at the same time, you know, I'm

not gonna say no if something like, do you wanna go and get them ice

cream? Hell, yeah. Yeah. I'm going. Yeah.

So at what point, like, did you always enjoy cooking when

or is that something -- thing that you learned to love as you kind of

embraced this this new lifestyle is that where you found your

love of cooking and creating recipes, or was it always there and you

had to learn how to change it to be healthier? Which which

one of those paths feels more more like you? I

definitely always had a love of it. Like, cooking was always very central

in my home. Interestingly enough, my mother

she lost her mother about 9 years ago. And one of the biggest

treasures is the recipe cards for her mom because they you know, there was all

about being around the dinner table or going for fine dining and, like, those

were the family moments. And so cooking was something I always

enjoyed and really loved learning

about, you know, even ironically, being

anorexic, you know, it wasn't just that I was cutting down much I was eating.

I was learning about food in those times. I was studying it and

macronutrition, all of these things. applying it

improperly because of the mental disorder that comes with an eating disorder.

But it was always something that I love and

I continue to learn, and I continue to embrace new ways of cooking and

thinking about food and and also try to educate others about it.

Like, one of the things that people don't know go on restrictive diets. And I

try and encourage them to learn is that your body adapts.

Like, if you cut down to 12 a hundred calories a day.

Like, so many people do when they diet -- Mhmm. -- after a

few weeks, your metabolism goes, oh, this is all the food we're

getting. let's hold on to what we've got because it's a survival mechanism

of the body. So I love learning the science behind how our

body works because as soon as you learn that, like, well, I should

be eating more and turning my body into a fat burning

machine and enjoying the process along the way, eating the

foods that I love. Yeah. Yeah. Yeah. That's really interesting.

I watched my mom, yoyo diet, like, my whole life and go on

these, like, you know, restrictive 1000

calorie a day diets, and she lost weight, and she always gained it back.

And it was so interesting I'd never thought of myself as

having an eating disorder, but it's so interesting

to hear my friends tell me now. Trish, you've been on a diet since you

were 12. Right. And that hit me a few years ago,

and I'm like, I have never honestly even

thought about it that way. And it was heartbreaking to realize just

from watching. Wasn't even that anybody was telling me I

was fat. It was just simply from what I watched my entire life.

And while I carry around the extra pounds and I've

had my experience with yo yoing, I know that

I eat much healthier, but I have always been very

adamant that I don't want to do those super restrictive

those super restrictive diets. I've I've watched them not work, and I've

tried them, and I've been miserable. And

it made foods bad, like you said. Right? No food is bad.

It's everything in moderation, and you just it's really

about finding what works for you and finding what it

is that lights you up. Right? That's a big part of what I do. Like,

you've clearly found this love of cooking Asian food. because of

your past life with Japan or your own

experience. And there's so many resources out

there the challenge is they're also overwhelming, like, much of anything else in this

digital age? Yes. Like, there's there's a

and there's misinformation. Yeah. It makes it it makes it difficult.

It was almost easier doing food study 20 years

ago online because there was only more reputable, and

they're not all you know, it's so important that we're looking at the

people who yeah. They've studied it. They've looked at the science. They done the thing.

They've tried it themselves, but also recognizing everybody's body is different.

So what works for me may not work for you, and that's something that we

don't talk about either because we're always cookie cuttering in

life to find the easy thing. So I love

that the three things that you've really talked about are cooking can be fun, and

it can be easy. And you can see that in your book, the orgasmic cookbook

that I can't wait for you to talk about. Healthy doesn't have to be boring.

Right? And your mind set around food is really

incredible based on where you've come from and where you are. But I

wanna talk about now we're gonna switch to some of the fun stuff I think

your story is really powerful for people who have had this mindset

or do a food is bad and to see that you really can change that.

And food can be fuel and can be fun at the same time.

It's not one or the other. It's not one or the other.

And so One of the things I was looking at in your

cookbook, it was your Tom Yum Peanut sauce? Yeah.

So -- Totally. It brought to light. So I am an avid

experimenter in the kitchen as well as cocktails. Cocktails are my

jam. And I've been playing with clarified cocktails,

which is where you take a cocktail and you wash it through some milk fat

perspective like yogurt or coconut milk or

whatever and you let it curdle and you strain it all out and what you

get is this beautiful clear cocktail. Reason I tell you this

and I was attracted Tom Yums. I'd never had Tom Yum soup.

And in typical Trish fashion, rather than starting with a simple cocktail, I started

with a clarified Tom Yum soup cocktail. I love

it. So I went all in. I made Tom

Yum soup. I tasted that. I ran that through

coconut milk and lime juice, and it had it was

a vodka drink. And strained all that through coconut

milk and whole milk. And that was one

fabulous sweet, savory, and spicy cocktail. And

so I'm a do Tom Yum fan. And for all of you listening, if you've

never had Tom Yum, try it. But apparently, it can be used for a

multitude of purposes from soup to peanut sauce.

Yeah. Not to cocktails. I know. I love

well, see, I love taking something that not normally used in a

certain way and and revamping it just like you have. I

mean, what are you I I mean, I need to drive 2000 and make they

come cocktails with doing that. I can legally ship it to

you, I would. I know. Right? Yeah. Come on shipping

laws. But, anyway, it was

it's so funny that you say that because I've never had Tom Yones do be

there. And I just Like, we have a really big

Asian grocer in Canada, which thankfully now

ships its dry goods. And so every once in a while, I'll just be like,

I have no idea what that is add to cart. And then I'll get it,

and I'll smell it, and be like, I wanna try this with it. And I

just go for it. And I'm sure there's Asian people watching

going. But I you know, I'm making new creations, and I'm

having fun with it. And I think that's what food needs to be is bringing

you back to, like, child, like, wonder with I my husband laughs at

me. Like, I will mess up if you get, like, a frozen pizza. It needs

to be I will mess it up because I don't follow directions. Like, I'm like

it said 20 minutes, but I thought 22 would be better,

and it's slightly different degrees in the oven make times

different, and I I don't follow recipes well. My husband just shake

his head. He's like, what's wrong with you? You can make this elaborate, crazy thing

nobody's ever heard of, but you can't cook a box deep.

I have put more stuff on them, and so they don't cook in the time

a lot because they're never good. Not what

they never come with enough cheese. No. I don't want anything

else for that matter except for Pepperoni. sometimes too much. And

and, I mean, I'm I'm saying that somebody who could just eat a stick of

Pepperoni, but there comes a point on the pizza where

Yes. Yes. Yes. So the other there's 2 other recipes

that I wrote down that I'm really decided to try because I use a lot

of poison sauce, but I've never made poison sauce. So I was looking

at your recipe, and I'm pretty excited to try making my own

poison sauce. You know, it's easy, actually. Like, after you

make it the first time, you're like, Why didn't I ever make this? Yeah. Look

at that. And I'm like, it's exactly like I'm like, why do I buy enchilada

sauce? enchilada sauce is so much better and easier made on my

stove Why did I ever buy enchilada sauce? Now I'm looking at this recipe of

poison sauce. And I'm like, why did I ever buy that jar full

of junk and corn syrup and preservatives. Why did I ever do that? Why did

I not know? Or why did I not think about it? So I'm super excited

about that. For anybody who's listening, if you ever wondered, what the

hell is hoisin sauce? In Amanda's Recipe, you have peanut butter,

honey, sriracha, soy, black pepper, garlic, turmeric and a

little bit of broth. Like, those are things you have around the house all the

time. Yeah. Or at least I do. And if you if you don't, there's probably

only a couple you gotta go get. Yeah. Like, your house doesn't have

Sriracha, you need to get some. I couldn't even live without

that. I just What do you like for that sriracha?

So one of my favorite snacks I might be in the minority

is I love hard boiled eggs. They're a great protein fix. They keep me full.

They're easy. I could take them on the go. I love them. I'm the only

one in my house that does. Everybody else hates them. I'm like, fine. More for

me. But I found from

Spysiology, Sriracha Salt. I have been

sprinkling that on all the eggs What did I

put it on the other night? I made like a stir fry and I, like,

sprinkled sriracha salt on the top of it, and it was just, like, the best

little finishing touch. So I need to make a note to put the link in

the show notes to the Sriracha's Audiology y'all because it is

so good. And a little bit goes a long way. I mean, that jar,

I think I bought it last October, and I still have, like, 2 thirds of

it left. Like, it's just a sprinkle. But those are my cheats. Just finding

those little those are the fun things in the grocery store and

smell, taste, or hell just buy them and see what happens, like you said.

Yeah. Oh, I I think the other thing that nobody ever talks

about with nutrition is that spices tend to have

some of the most concentrated different types of vitamins in them. and they

can really help flesh out the diet too to leave her body healthier.

So, I mean, turmeric, for example, I try and put it in a lot of

things because if you put turmeric and pepper together, it's like, cancer

fighting extraordinaire, like, so good for your body. Well, we could do a whole another

episode on that. Right.

k. Another note. I have so many notes now. I'm gonna have to go back

and watch this recording myself. Watch.

Listen. whatever your jam is, you're probably gonna find this on YouTube. It'll be on

Spotify, Apple, Google, all the places. If you can't find it, if you

can't make video, you can message of us, and we'll find it.

The other one and the reason I love the idea of this one is I

think we get so locked in ideas of what food is and what it's supposed

to be. And I don't mean good or bad, but I mean, like, Mexican food

or Asian food or Italian food, and you have quite often

specific styles of cooking that go with each one of those cuisines. And so when

I saw a taco veggie stir fry, I was like, yes. She's speaking

my language. Because I use my walk for everything

Asian or not. I just I love the way that it cooks. But

if you I mean -- Yeah. -- stir fry, it's just veggies, cooked, and

hot oil in a pan. You guys doesn't have to be Asian. So

simple. Yeah. I mean, I always try and incorporate vegetables into

just about everything, so it's good for our body. But, again, they need

to taste good boiled broccoli. No. No. No. No. No. No. We don't do that

around here. Great. Yeah. The

that's one of my favorites. And one of

the recipes that was definitely voted by the Bow people to be, like, the

favorite from the cookbook was the taco pasta, which

really good. Okay. Okay. Yes. See, and I love the

combining of that. And I think it's that's where we where those of

us that and I love to cook, but let's assume that you don't love it

and you've got your 5 standard recipes that you rotate.

That's fine. If that works for you, but if you're getting bored, switch

out an ingredient instead of making it Mexican, make it Italian. If it's

Italian, throw in ground beef instead of Italian

sausage and throw in some taco seasoning instead of Italian seasoning, you

can use those same recipes that your family loves, but you can

mix them up so that you are not bored. because at the end of the

day, you're not only cooking from your family, also cooking for you. And we

have such a tendency to forget that in this service mentality,

the service mentality that us as cooks we just have innately

is to serve food and to watch people eat our food.

But all that said, you can cook for you first.

And if you need a permission slip, I'm giving you permission

to cook all the foods that you love. They will eat it or they won't.

They will not starve. and mix it up the way you want it and

see what happens. I think I think that's so important. Yeah. I'm assuming

we're gonna have a lot of women watching this. Like, is women we tend to

put our blast. And I think it's really important that we prioritize

our own needs and what we're doing. The other thing is I mean,

people think this is on. I don't care. So I'm gonna share it. So, hopefully,

somebody out there is gonna go, oh, I have permission to do this. So my

husband eats, like, a 5th grader fries

and battered chicken and burgers, don't really eat

much of that. So I typically am cooking 2 dinners almost every

I'm okay with that. And it's okay if you're not eating the same

thing as everybody else at the table. There's nothing wrong with that.

No. There's not. And if you're okay with that if you're okay with that,

it's great. I talked to so many women who were doing it and aren't okay

with it. And I think really where it hurts my heart. Right? Because

-- Yeah. -- there's a way to put both of your needs in

front, and there's all so away, and I'm talking more to, like, moms of

kids and not full grown husbands, which are harder to influence and change.

But there are ways to influence and help guide them

to eat or to adjust what you're cooking to work for both

of you. Like, one of my favorite ways to do that with a family of,

like, a multitude of I'm not gonna say picky. We'll just

say eccentric tastes or different tastes. I mean, things like a

taco bar or a potato bar, a way that everybody -- Yeah. -- can

personalize it, but you're only cooking one thing is also a great solution.

But again, as Amanda said, it works for them. It works for her. It's

about finding what works for you and makes you happy. Yes. And and

that's really what it is at the end of the day. And and giving yourself

permission to find your path and that because it might take

trial and error to see what what works well. Yeah. And I love the

ideas that you presented. Like, anything where there's a spread of food, and

and it is easier when there's actually more people at the table. I know it

doesn't always feel that way, but to have those spread out

dinner types is plus they're fun. Who doesn't -- -- are. I like

getting my hands in the food and doing all the things. Yeah.

Yeah. I wanna mix them all together and find out what all the texture like,

together. But my daughter is like, oh my god. Do you not mix all those

things together? Right. And that's actually such an

interesting aspect that we don't talk about with food either is textures

-- Mhmm. -- because we all have different loves with

textures. Like, some people, it's like, if it's not crunchy,

like, it bothers them. Or, like, I like and I know it's

almost gonna sound like a weird descriptor, but I actually like slimy Like, there's

something so palatable about that in the texture.

Well, you bring up a great point. And then we probably ought to close it

out we go again. Like, I could literally talk to you all day. But I

think one of the things that we have a tendency to forget is we really

do eat with all of our senses. Right?

Mhmm. So when you start labeling food as good or bad or

pretty or ugly or and start it's it's just like the

train of negative self talk. Right? Like, all of those were

like, we eat with all of our senses. And so cook

from the rainbow, eat all the fabulous colors. And when you

do, you're getting the nutrients and the vitamins that you need. Your eyes are

happy, your taste buds are happy, and with a variety of textures,

You get all of that sensory experience. And the

cool thing I think is when you have all those sensory experiences, I mean, that's

where conversation starts around the table because people wanna know how things are made.

What was that? What did I taste? And even if the

meal you make is a failure, The truth is that does not define

you, it's one shit meal and it

happens to anybody who's willing to experiment. However,

even bad food creates laughter and conversation. So own it, laugh

about it, either muddle through it or throw it out and eat some

cereal. It's okay. Yes. Permission

granted. Yes. Amanda and I are giving you all the permission

slips today. Yeah. I love that

so much. And you just hit the nail on the head. Like, it's really about

an opportunity to come together and have some fun and Makes

new memories. I mean, that's the great thing about being around the dinner table. Yeah.

It really, really is so many of our memories are tied to

food, and I really one of my goals is to, like, recreate those

moments that I feel nostalgic for, right, through

recipes or -- Yeah. -- you know, whatever the case may be. It

has been such a pleasure talking to you. I'm gonna give you a few seconds

to talk about your cookbook and anything you have going on to let everybody know

where they can find you. and the best way to connect with you, and then

we'll sign up. Yeah. That sounds wonderful. So for everybody

watching, this is my cookbook, Calvito Gas, and my cookbook,

because I believe that food should just be as good as, you know, that. So

and this is really about just exploring different ways of looking at food,

different types of combinations that you maybe haven't played around with before

and getting curious about it. Also, a lot of them

So I worked with clients for a while. I started in helping wellness coaching.

Getting kids okay with vegetables and finding different ways of incorporating

them into dishes, like, for example, the taco pasta, that's gonna hit

around a lot of family dinner tables. So there's there's a lot in there for

you to explore personally, but also that you can share with your family that She

hopefully sparks some new interest in intriguing around the dinner

table. So that's available on Amazon and You

can find me most readily on Facebook. If you look up at Amanda

Rose author, I'm sure we will have a link somewhere because who the hell actually

searches for things nowadays, I don't know. We don't have that for

you. And feel free to reach out anytime you wanna talk about

cookbooks, weight loss, health, business, heck,

anything. I'm I'm here for. Well and you do you do have your finger in

all the things, and I love that. You can definitely tell that you're a multi

passionate entrepreneur. And it's so much fun to hear all the different things

that you're involved in. I would also say if you get the cookbook,

I want to hear what you've cooked out of it, and I'm sure Amanda does

too. And if there are other things and other topics that you wanna

hear about, a meal time magic in mayhem, shoot us a note, and

I will be sure to add it to the list. Thank you everyone for listening.

Thank you, Amanda, for being here, and I will talk to you again soon.

Thanks so much for listening. And if you enjoyed this episode, please go get that

follow button, subscribe, leave us a review, and you're ready to

change what mealtime looks like for you, breaking that cycle of chaos and having

more fun in the kitchen, built some confidence and discover your love of

cooking, Schedule your free dish with TrishCall at the link in the show

notes. We'll chat a few minutes, and you'll walk away with personalized strategies to take

your mealtime routine from Tire to Inspire. See you next