Shownotes
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 podcast uses the following third-party services for analysis:
Chartable - https://chartable.com/privacy
Transcripts
This is the Mealtimes Magic and mayhem podcast. I'm Tricia
Speaker:Clark, your host, cooking coach and kitchen mentor. We're here to talk
Speaker:about all things, food, wine, travel, cocktails,
Speaker:and mealtime memories. So many memories are made around the
Speaker:table. We all know mealtime can be stressful, full of chaos, and
Speaker:mayhem, but it's also the universal connector. A catalyst for
Speaker:communication and connection, and a time to create
Speaker:magic and memories. So many of our memories are tied to food,
Speaker:and I can't wait to share some of those stories with you here. I'm here
Speaker:to share ideas, inspiration, and stories to help you experience mealtime with
Speaker:a dash of magic and just a sprinkle of mayhem. You can
Speaker:expect new episodes weekly, including a mixture of interviews, personal
Speaker:stories, and some fun conversations about our adventures and misadventures
Speaker:in the kitchen, and around the table. I hope you walk away feeling
Speaker:inspired to try something new in your kitchen or around your table to create
Speaker:more connection with your friends, family, and beyond. Thanks for being
Speaker:here. Welcome to another
Speaker:episode of Mealtime Magic and mayhem Podcast. This
Speaker:week, I am here with Amanda Rose. I have been stocking her
Speaker:for a while. We've connected on the interwebs, and so I'm so
Speaker:excited to actually have a conversation with her in person today.
Speaker:She is a multi passionate entrepreneur, a cat mom, video
Speaker:game addict who loves good food and weightlifting. She's the
Speaker:CEO and founder of the Infinite Power of You, cofounder of the
Speaker:No BS Biz company, and I've pretty much picked up on she
Speaker:is the no BS kinda girl. Business, wealth, and mindset
Speaker:coach, Bulte Jean Rebest selling author, motivational speaker,
Speaker:course creator, actor, and self made millionaire. to
Speaker:mention cookbook writer, which is one of the reasons that we're here talking today.
Speaker:She serves entrepreneurs worldwide with her unique approach that focuses on
Speaker:understanding each client's individual strengths and getting them into
Speaker:building their own methodology. I love that.
Speaker:There's too much cookie cutter stuff out there. And I know so much of my
Speaker:work is really personalized in trying to develop a methodology unique
Speaker:to every client. And so I I love to see that that's kind of where
Speaker:your heart lies to. So welcome. Thank you for having me. I
Speaker:just as soon as soon as you started this podcast, I was like, Oh my
Speaker:god. Let's talk food. Like --
Speaker:Yes. Yes. And I can literally sit here and talk food all day. It's probably
Speaker:a good idea set a timer, but I'll just try to keep an eye on
Speaker:the clock that we don't sit here for 2 hours because I can literally talk
Speaker:food all day all day. Okay. So
Speaker:I always like to start every interview with a fun
Speaker:question, a fun icebreaker question that I think really helps you know
Speaker:people in a different way. I call them table topics in my business. But
Speaker:today, we're gonna go with what's the weirdest food you've ever
Speaker:eaten? Oh, man. That's a great question.
Speaker:And I I almost feel like I don't have an answer because I'm really
Speaker:exploratory with what
Speaker:Oh, gosh. I don't know. I guess food doesn't seem weird to me. You know
Speaker:what? It wasn't food, but I've eaten live worm. Oh, I mean,
Speaker:termites. off a tree. Oh, married off? Yeah. Yeah. I I would
Speaker:consider that weird. Most people would consider that weird. Yeah. Yeah.
Speaker:No. At absolutely. Yeah. I I mean, that's the weirdest thing. I wouldn't,
Speaker:again, qualify it as food, but it's the weirdest thing I've eaten. Yeah. I mean,
Speaker:I guess it -- This is a source of protein. So Yeah. I
Speaker:know. Yeah. I mean, if you were serve trying to survive on a on a
Speaker:deserted island, I bet you might think of them as food. It can
Speaker:happen. Right? at that point. I was gonna say, I mean, it still has food
Speaker:properties. It wasn't like I ate a piece of wood.
Speaker:conversation. Yeah.
Speaker:That's a great question. Yeah. I love trying things from all
Speaker:different cultures too. So, I mean, it all it's all perspective based. because, I
Speaker:mean, I I love I love Asian foods. I love Well, I noticed
Speaker:that Korean food I was gonna
Speaker:say, you've probably seen in my cookbook, there's a lot of different types of food
Speaker:and a lot of them are not, you know, native North America. Yeah.
Speaker:I actually really noticed that you do
Speaker:gravitate toward Asian foods. Did that come
Speaker:from traveling there or just living in a melting pot of
Speaker:different culture of foods? Like, what really drove that?
Speaker:That's I love the question. So I'm pretty sure that I have had at
Speaker:least one past life in Japan. So I feel really deeply connected
Speaker:to I always have. My mom said when I was born, she was like, I
Speaker:thought you were from China. Like, you're you booked Asian. I was like,
Speaker:about that with me. And I I always felt drawn to it.
Speaker:So, I mean, culturally, I love reading books from
Speaker:Japan and especially from the medieval era.
Speaker:And so I love exploring foods from over there. My husband laughs at the end,
Speaker:so do other people. Like, I can barely eat with a knife before I almost
Speaker:exclusively with chopsticks. And so I just
Speaker:love the food is so tasty. And then from a health perspective, as
Speaker:I've gotten older. We see some of the longest
Speaker:living people in Asian cultures because they're eating a lot of fermented
Speaker:foods. And and the foods are healthy, but they are so
Speaker:flavorful. And so that cared my need for I don't wanna
Speaker:eat things that taste like cardboard just because they're low calorie.
Speaker:And, yeah, I think, like, I want flavor.
Speaker:Life is too short to eat boring food. Hands down. Like
Speaker:Yes. I mean, if I die tomorrow, am I gonna be happy that I ate,
Speaker:like, whole broccoli today, not really.
Speaker:No. No. I'm gonna go out with a bang. Yeah.
Speaker:Absolutely. That's where my heart is. One
Speaker:of the things I wanted to talk to you about is I know that you've
Speaker:had a tumultuous relationship with food.
Speaker:And you've mentioned to me before that, you know, dieting previously
Speaker:had I mean, really fucked you up, to be honest, and mentioned 3 eating
Speaker:disorders. And now I look at you writing these
Speaker:cookbooks and you love to work out and you love good
Speaker:food, kind of you've been on the opposite sides of the spectrum.
Speaker:And so do you mind sharing a little bit about your journey there?
Speaker:Because I think that's really, really fascinating.
Speaker:Yes. And part of the reason I'm so passionate about food and healthy eating
Speaker:today and and sharing that love with others is I don't want other people to
Speaker:have to go down that rabbit hole that I went job. So for
Speaker:me, when I was buried up, and I didn't know this until there would
Speaker:be many years later, my mother left 2 weeks.
Speaker:and we didn't know whether she was coming back or not. And so I
Speaker:developed an abandonment issue. And at that point, it's, of course, as a
Speaker:child, you're like, I want to feel love, and I feel empty. And so food
Speaker:became that filler at that point for me. So
Speaker:I was never full. and it was an emotional
Speaker:disconnect for me. So I just
Speaker:you put glue in front of me. I would eat it. Carry it over now.
Speaker:So by the time I was even in kindergarten, like, I was obese.
Speaker:And that continued year after year until I was
Speaker:just in my, like, early teens, 13, 14,
Speaker:and I hit £258. And I just I
Speaker:hated the way I felt and looked. I've been bullied. fairly
Speaker:badly over it. And the big clincher for me is that,
Speaker:you know, I wanted to be go and be a famous actor, and guess what,
Speaker:especially back, you know, in the early 2000, well,
Speaker:they're all stick thin. And so I finally was
Speaker:frustrated, and I was like, I'm gonna lose the weight. I'm gonna get
Speaker:it off. Like, I had tried previously and
Speaker:not really been successful. So I started exercising
Speaker:every day for an hour, and I cut back what I was eating, and it
Speaker:was just a diet at first. But By the end
Speaker:of that 1st month, I had significantly restricted
Speaker:my food to the point where I was only eating 1 third of a cup
Speaker:of food three times a day. and that continued for about a
Speaker:year 3 or 4 months. I know what
Speaker:starvation. My first hand and I just it was awful,
Speaker:and it was mentally awful. because the whole time, it's not just the fact
Speaker:that my body was starving. And if anybody has been, like, a few hours late
Speaker:on a meal and you're like, kill somebody. That that was my whole
Speaker:year. I was not pleasant to be around. But the other
Speaker:aspects of it was just beating myself up in my head, hating the way I
Speaker:look, made myself, like, thirty times a day. My hair started falling
Speaker:out by the end of the year. I've gotten so thin
Speaker:you could see my ribs and just I couldn't sleep anymore because
Speaker:laying on the mattress hurt. So, I mean, I
Speaker:it it was It was going from a lifetime of binge eating to
Speaker:feel better and feel full to a full time
Speaker:restrictive. Don't get anything. and the mental
Speaker:illness of that was just horrendous. So,
Speaker:finally, I got to the point where I was like, okay. I'm
Speaker:going to die if I don't change something. And
Speaker:so I started to in increase what I was eating a little
Speaker:bit. And kinda got to a point where I was just
Speaker:maintaining for a while. And that lasted a few years.
Speaker:And then I think I don't remember exactly what happened, but
Speaker:oh, yeah. I had a near death experience. That's what happened.
Speaker:I ended up having really bad pneumonia when I in college.
Speaker:And I coughed a blood one day in class, and we I
Speaker:think they ended up calling an ambulance. And they were like, oh, it was an
Speaker:acting class. You're not coughing it up anymore. Like, you probably just
Speaker:really strained your vocal cord. And I was like,
Speaker:k. Alright? A week passes, and I'm
Speaker:like, I am not feeling well. If anybody's had pneumonia before, you know what happens
Speaker:as it sneaks up on you, You don't just, like, wake up going, I can't
Speaker:breathe, but very gradual. So by the end of a week
Speaker:after that, I was like, I feel like yeah. And so I ended up
Speaker:going to the hospital, and they were like, oh, you've got sick, like, really bad
Speaker:pneumonia. And I was like, yeah. I can barely breathe at night, like, to go
Speaker:to bed. So they gave me the antibiotics, and they were,
Speaker:like, put down a boiling full of water next to your bed when you
Speaker:go to sleep that the steam will help you to breathe a little bit
Speaker:better. And so that night, I was like, am my antibiotics take
Speaker:over this bucket of water? And I put it on the floor. And when I
Speaker:lean forward, it just Like, that much blood came out of
Speaker:me that was in my lungs. It was I was choking on
Speaker:it. I can barely call the ambulance. They only pick me up. And when they
Speaker:finally came and they tested me, they were like, you were at 70%
Speaker:oxygen. So it was I mean, that's what people went through
Speaker:COVID recently when they were severe. So it was it was really, really
Speaker:bad. So, anyway, after that, it was kind of like a bit of
Speaker:a wake up call to, you know, life is short, could die
Speaker:any moment. And so I ended up gaining some weight after that,
Speaker:and it was just really, really gradual. I didn't go nuts because
Speaker:I'd been so restrictive for so long. But over the next few
Speaker:years, I gained a little bit of weight, and then I became very self conscious
Speaker:about it. And at that point, I was like, well, I can't do anorexia
Speaker:anymore because that was just flipping hell. So I was like, well, let's flirt
Speaker:with Bellini a little bit. Like, maybe I can eat, and that yeah. It was
Speaker:awful. So I went back to the next. Yeah. Clearly hadn't
Speaker:addressed the root cause yet. Just Yeah. That's
Speaker:exactly it. And so it became one of those things where it was
Speaker:just easier. And, apparently, I I don't have a great
Speaker:Gag reflex, so laxatives were easier for me. And
Speaker:so I you know, that carried on for a while, and it really wasn't
Speaker:until I dove into 1st development work and mindset work,
Speaker:then I was able to address the root. Because, you know, I have gone to
Speaker:therapy. I have talked to psychologists and all of these things,
Speaker:but that kept it from getting worse.
Speaker:It didn't really ever get to the root. And I I know so many people
Speaker:have been through different types of mental illness say the exact same thing. Like, it's
Speaker:it's, like, a band aid, but you really needed stitches.
Speaker:Yeah. Yeah. I can see. Yeah. really feel. And so that ended
Speaker:up allowing me to shift gears. And when I was finally able to do that,
Speaker:which was such a relief of my mid to
Speaker:late twenties at that point, that was significant. And that's when I
Speaker:really had it upon myself to not want other people to have to go through
Speaker:when I went through. Like, it was just living hell. going through
Speaker:all of those different eating disorders, not to mention all the crap it did
Speaker:to my body, having too much food, not enough food, all of
Speaker:the above and finding that happy middle ground
Speaker:again of enjoying food, seeing it as fuel, but also the fact
Speaker:that food is emotional. Like, food
Speaker:has ties. Like, you you smell a certain thing, and all of a
Speaker:sudden you're five years old and your grandmother's kitchen again. Like, there are there's so
Speaker:many connections to food that we have in our lives that
Speaker:there's nothing wrong with it. Like, we we villainize it now there. One
Speaker:person saying, don't eat fat. They're like, don't eat carbs. Don't eat sugar.
Speaker:Blah blah blah. And I think it's ridiculous because we're meant to have the full
Speaker:experience, but moderation and balance in all things for us to
Speaker:find a healthy group for our body so that we're
Speaker:feeling good, feeling energized. We don't have the brain fog or adrenal fatigue or
Speaker:all those things that we have when we're in balance. So that's
Speaker:led me to where I am today where I'm like, I love food. I love
Speaker:good food. Yeah. It's very flavorful and enjoyable.
Speaker:but they also make me feel good. But at the same time, you know, I'm
Speaker:not gonna say no if something like, do you wanna go and get them ice
Speaker:cream? Hell, yeah. Yeah. I'm going. Yeah.
Speaker:So at what point, like, did you always enjoy cooking when
Speaker:or is that something -- thing that you learned to love as you kind of
Speaker:embraced this this new lifestyle is that where you found your
Speaker:love of cooking and creating recipes, or was it always there and you
Speaker:had to learn how to change it to be healthier? Which which
Speaker:one of those paths feels more more like you? I
Speaker:definitely always had a love of it. Like, cooking was always very central
Speaker:in my home. Interestingly enough, my mother
Speaker:she lost her mother about 9 years ago. And one of the biggest
Speaker:treasures is the recipe cards for her mom because they you know, there was all
Speaker:about being around the dinner table or going for fine dining and, like, those
Speaker:were the family moments. And so cooking was something I always
Speaker:enjoyed and really loved learning
Speaker:about, you know, even ironically, being
Speaker:anorexic, you know, it wasn't just that I was cutting down much I was eating.
Speaker:I was learning about food in those times. I was studying it and
Speaker:macronutrition, all of these things. applying it
Speaker:improperly because of the mental disorder that comes with an eating disorder.
Speaker:But it was always something that I love and
Speaker:I continue to learn, and I continue to embrace new ways of cooking and
Speaker:thinking about food and and also try to educate others about it.
Speaker:Like, one of the things that people don't know go on restrictive diets. And I
Speaker:try and encourage them to learn is that your body adapts.
Speaker:Like, if you cut down to 12 a hundred calories a day.
Speaker:Like, so many people do when they diet -- Mhmm. -- after a
Speaker:few weeks, your metabolism goes, oh, this is all the food we're
Speaker:getting. let's hold on to what we've got because it's a survival mechanism
Speaker:of the body. So I love learning the science behind how our
Speaker:body works because as soon as you learn that, like, well, I should
Speaker:be eating more and turning my body into a fat burning
Speaker:machine and enjoying the process along the way, eating the
Speaker:foods that I love. Yeah. Yeah. Yeah. That's really interesting.
Speaker:I watched my mom, yoyo diet, like, my whole life and go on
Speaker:these, like, you know, restrictive 1000
Speaker:calorie a day diets, and she lost weight, and she always gained it back.
Speaker:And it was so interesting I'd never thought of myself as
Speaker:having an eating disorder, but it's so interesting
Speaker:to hear my friends tell me now. Trish, you've been on a diet since you
Speaker:were 12. Right. And that hit me a few years ago,
Speaker:and I'm like, I have never honestly even
Speaker:thought about it that way. And it was heartbreaking to realize just
Speaker:from watching. Wasn't even that anybody was telling me I
Speaker:was fat. It was just simply from what I watched my entire life.
Speaker:And while I carry around the extra pounds and I've
Speaker:had my experience with yo yoing, I know that
Speaker:I eat much healthier, but I have always been very
Speaker:adamant that I don't want to do those super restrictive
Speaker:those super restrictive diets. I've I've watched them not work, and I've
Speaker:tried them, and I've been miserable. And
Speaker:it made foods bad, like you said. Right? No food is bad.
Speaker:It's everything in moderation, and you just it's really
Speaker:about finding what works for you and finding what it
Speaker:is that lights you up. Right? That's a big part of what I do. Like,
Speaker:you've clearly found this love of cooking Asian food. because of
Speaker:your past life with Japan or your own
Speaker:experience. And there's so many resources out
Speaker:there the challenge is they're also overwhelming, like, much of anything else in this
Speaker:digital age? Yes. Like, there's there's a
Speaker:and there's misinformation. Yeah. It makes it it makes it difficult.
Speaker:It was almost easier doing food study 20 years
Speaker:ago online because there was only more reputable, and
Speaker:they're not all you know, it's so important that we're looking at the
Speaker:people who yeah. They've studied it. They've looked at the science. They done the thing.
Speaker:They've tried it themselves, but also recognizing everybody's body is different.
Speaker:So what works for me may not work for you, and that's something that we
Speaker:don't talk about either because we're always cookie cuttering in
Speaker:life to find the easy thing. So I love
Speaker:that the three things that you've really talked about are cooking can be fun, and
Speaker:it can be easy. And you can see that in your book, the orgasmic cookbook
Speaker:that I can't wait for you to talk about. Healthy doesn't have to be boring.
Speaker:Right? And your mind set around food is really
Speaker:incredible based on where you've come from and where you are. But I
Speaker:wanna talk about now we're gonna switch to some of the fun stuff I think
Speaker:your story is really powerful for people who have had this mindset
Speaker:or do a food is bad and to see that you really can change that.
Speaker:And food can be fuel and can be fun at the same time.
Speaker:It's not one or the other. It's not one or the other.
Speaker:And so One of the things I was looking at in your
Speaker:cookbook, it was your Tom Yum Peanut sauce? Yeah.
Speaker:So -- Totally. It brought to light. So I am an avid
Speaker:experimenter in the kitchen as well as cocktails. Cocktails are my
Speaker:jam. And I've been playing with clarified cocktails,
Speaker:which is where you take a cocktail and you wash it through some milk fat
Speaker:perspective like yogurt or coconut milk or
Speaker:whatever and you let it curdle and you strain it all out and what you
Speaker:get is this beautiful clear cocktail. Reason I tell you this
Speaker:and I was attracted Tom Yums. I'd never had Tom Yum soup.
Speaker:And in typical Trish fashion, rather than starting with a simple cocktail, I started
Speaker:with a clarified Tom Yum soup cocktail. I love
Speaker:it. So I went all in. I made Tom
Speaker:Yum soup. I tasted that. I ran that through
Speaker:coconut milk and lime juice, and it had it was
Speaker:a vodka drink. And strained all that through coconut
Speaker:milk and whole milk. And that was one
Speaker:fabulous sweet, savory, and spicy cocktail. And
Speaker:so I'm a do Tom Yum fan. And for all of you listening, if you've
Speaker:never had Tom Yum, try it. But apparently, it can be used for a
Speaker:multitude of purposes from soup to peanut sauce.
Speaker:Yeah. Not to cocktails. I know. I love
Speaker:well, see, I love taking something that not normally used in a
Speaker:certain way and and revamping it just like you have. I
Speaker:mean, what are you I I mean, I need to drive 2000 and make they
Speaker:come cocktails with doing that. I can legally ship it to
Speaker:you, I would. I know. Right? Yeah. Come on shipping
Speaker:laws. But, anyway, it was
Speaker:it's so funny that you say that because I've never had Tom Yones do be
Speaker:there. And I just Like, we have a really big
Speaker:Asian grocer in Canada, which thankfully now
Speaker:ships its dry goods. And so every once in a while, I'll just be like,
Speaker:I have no idea what that is add to cart. And then I'll get it,
Speaker:and I'll smell it, and be like, I wanna try this with it. And I
Speaker:just go for it. And I'm sure there's Asian people watching
Speaker:going. But I you know, I'm making new creations, and I'm
Speaker:having fun with it. And I think that's what food needs to be is bringing
Speaker:you back to, like, child, like, wonder with I my husband laughs at
Speaker:me. Like, I will mess up if you get, like, a frozen pizza. It needs
Speaker:to be I will mess it up because I don't follow directions. Like, I'm like
Speaker:it said 20 minutes, but I thought 22 would be better,
Speaker:and it's slightly different degrees in the oven make times
Speaker:different, and I I don't follow recipes well. My husband just shake
Speaker:his head. He's like, what's wrong with you? You can make this elaborate, crazy thing
Speaker:nobody's ever heard of, but you can't cook a box deep.
Speaker:I have put more stuff on them, and so they don't cook in the time
Speaker:a lot because they're never good. Not what
Speaker:they never come with enough cheese. No. I don't want anything
Speaker:else for that matter except for Pepperoni. sometimes too much. And
Speaker:and, I mean, I'm I'm saying that somebody who could just eat a stick of
Speaker:Pepperoni, but there comes a point on the pizza where
Speaker:Yes. Yes. Yes. So the other there's 2 other recipes
Speaker:that I wrote down that I'm really decided to try because I use a lot
Speaker:of poison sauce, but I've never made poison sauce. So I was looking
Speaker:at your recipe, and I'm pretty excited to try making my own
Speaker:poison sauce. You know, it's easy, actually. Like, after you
Speaker:make it the first time, you're like, Why didn't I ever make this? Yeah. Look
Speaker:at that. And I'm like, it's exactly like I'm like, why do I buy enchilada
Speaker:sauce? enchilada sauce is so much better and easier made on my
Speaker:stove Why did I ever buy enchilada sauce? Now I'm looking at this recipe of
Speaker:poison sauce. And I'm like, why did I ever buy that jar full
Speaker:of junk and corn syrup and preservatives. Why did I ever do that? Why did
Speaker:I not know? Or why did I not think about it? So I'm super excited
Speaker:about that. For anybody who's listening, if you ever wondered, what the
Speaker:hell is hoisin sauce? In Amanda's Recipe, you have peanut butter,
Speaker:honey, sriracha, soy, black pepper, garlic, turmeric and a
Speaker:little bit of broth. Like, those are things you have around the house all the
Speaker:time. Yeah. Or at least I do. And if you if you don't, there's probably
Speaker:only a couple you gotta go get. Yeah. Like, your house doesn't have
Speaker:Sriracha, you need to get some. I couldn't even live without
Speaker:that. I just What do you like for that sriracha?
Speaker:So one of my favorite snacks I might be in the minority
Speaker:is I love hard boiled eggs. They're a great protein fix. They keep me full.
Speaker:They're easy. I could take them on the go. I love them. I'm the only
Speaker:one in my house that does. Everybody else hates them. I'm like, fine. More for
Speaker:me. But I found from
Speaker:Spysiology, Sriracha Salt. I have been
Speaker:sprinkling that on all the eggs What did I
Speaker:put it on the other night? I made like a stir fry and I, like,
Speaker:sprinkled sriracha salt on the top of it, and it was just, like, the best
Speaker:little finishing touch. So I need to make a note to put the link in
Speaker:the show notes to the Sriracha's Audiology y'all because it is
Speaker:so good. And a little bit goes a long way. I mean, that jar,
Speaker:I think I bought it last October, and I still have, like, 2 thirds of
Speaker:it left. Like, it's just a sprinkle. But those are my cheats. Just finding
Speaker:those little those are the fun things in the grocery store and
Speaker:smell, taste, or hell just buy them and see what happens, like you said.
Speaker:Yeah. Oh, I I think the other thing that nobody ever talks
Speaker:about with nutrition is that spices tend to have
Speaker:some of the most concentrated different types of vitamins in them. and they
Speaker:can really help flesh out the diet too to leave her body healthier.
Speaker:So, I mean, turmeric, for example, I try and put it in a lot of
Speaker:things because if you put turmeric and pepper together, it's like, cancer
Speaker:fighting extraordinaire, like, so good for your body. Well, we could do a whole another
Speaker:episode on that. Right.
Speaker:k. Another note. I have so many notes now. I'm gonna have to go back
Speaker:and watch this recording myself. Watch.
Speaker:Listen. whatever your jam is, you're probably gonna find this on YouTube. It'll be on
Speaker:Spotify, Apple, Google, all the places. If you can't find it, if you
Speaker:can't make video, you can message of us, and we'll find it.
Speaker:The other one and the reason I love the idea of this one is I
Speaker:think we get so locked in ideas of what food is and what it's supposed
Speaker:to be. And I don't mean good or bad, but I mean, like, Mexican food
Speaker:or Asian food or Italian food, and you have quite often
Speaker:specific styles of cooking that go with each one of those cuisines. And so when
Speaker:I saw a taco veggie stir fry, I was like, yes. She's speaking
Speaker:my language. Because I use my walk for everything
Speaker:Asian or not. I just I love the way that it cooks. But
Speaker:if you I mean -- Yeah. -- stir fry, it's just veggies, cooked, and
Speaker:hot oil in a pan. You guys doesn't have to be Asian. So
Speaker:simple. Yeah. I mean, I always try and incorporate vegetables into
Speaker:just about everything, so it's good for our body. But, again, they need
Speaker:to taste good boiled broccoli. No. No. No. No. No. No. We don't do that
Speaker:around here. Great. Yeah. The
Speaker:that's one of my favorites. And one of
Speaker:the recipes that was definitely voted by the Bow people to be, like, the
Speaker:favorite from the cookbook was the taco pasta, which
Speaker:really good. Okay. Okay. Yes. See, and I love the
Speaker:combining of that. And I think it's that's where we where those of
Speaker:us that and I love to cook, but let's assume that you don't love it
Speaker:and you've got your 5 standard recipes that you rotate.
Speaker:That's fine. If that works for you, but if you're getting bored, switch
Speaker:out an ingredient instead of making it Mexican, make it Italian. If it's
Speaker:Italian, throw in ground beef instead of Italian
Speaker:sausage and throw in some taco seasoning instead of Italian seasoning, you
Speaker:can use those same recipes that your family loves, but you can
Speaker:mix them up so that you are not bored. because at the end of the
Speaker:day, you're not only cooking from your family, also cooking for you. And we
Speaker:have such a tendency to forget that in this service mentality,
Speaker:the service mentality that us as cooks we just have innately
Speaker:is to serve food and to watch people eat our food.
Speaker:But all that said, you can cook for you first.
Speaker:And if you need a permission slip, I'm giving you permission
Speaker:to cook all the foods that you love. They will eat it or they won't.
Speaker:They will not starve. and mix it up the way you want it and
Speaker:see what happens. I think I think that's so important. Yeah. I'm assuming
Speaker:we're gonna have a lot of women watching this. Like, is women we tend to
Speaker:put our blast. And I think it's really important that we prioritize
Speaker:our own needs and what we're doing. The other thing is I mean,
Speaker:people think this is on. I don't care. So I'm gonna share it. So, hopefully,
Speaker:somebody out there is gonna go, oh, I have permission to do this. So my
Speaker:husband eats, like, a 5th grader fries
Speaker:and battered chicken and burgers, don't really eat
Speaker:much of that. So I typically am cooking 2 dinners almost every
Speaker:I'm okay with that. And it's okay if you're not eating the same
Speaker:thing as everybody else at the table. There's nothing wrong with that.
Speaker:No. There's not. And if you're okay with that if you're okay with that,
Speaker:it's great. I talked to so many women who were doing it and aren't okay
Speaker:with it. And I think really where it hurts my heart. Right? Because
Speaker:-- Yeah. -- there's a way to put both of your needs in
Speaker:front, and there's all so away, and I'm talking more to, like, moms of
Speaker:kids and not full grown husbands, which are harder to influence and change.
Speaker:But there are ways to influence and help guide them
Speaker:to eat or to adjust what you're cooking to work for both
Speaker:of you. Like, one of my favorite ways to do that with a family of,
Speaker:like, a multitude of I'm not gonna say picky. We'll just
Speaker:say eccentric tastes or different tastes. I mean, things like a
Speaker:taco bar or a potato bar, a way that everybody -- Yeah. -- can
Speaker:personalize it, but you're only cooking one thing is also a great solution.
Speaker:But again, as Amanda said, it works for them. It works for her. It's
Speaker:about finding what works for you and makes you happy. Yes. And and
Speaker:that's really what it is at the end of the day. And and giving yourself
Speaker:permission to find your path and that because it might take
Speaker:trial and error to see what what works well. Yeah. And I love the
Speaker:ideas that you presented. Like, anything where there's a spread of food, and
Speaker:and it is easier when there's actually more people at the table. I know it
Speaker:doesn't always feel that way, but to have those spread out
Speaker:dinner types is plus they're fun. Who doesn't -- -- are. I like
Speaker:getting my hands in the food and doing all the things. Yeah.
Speaker:Yeah. I wanna mix them all together and find out what all the texture like,
Speaker:together. But my daughter is like, oh my god. Do you not mix all those
Speaker:things together? Right. And that's actually such an
Speaker:interesting aspect that we don't talk about with food either is textures
Speaker:-- Mhmm. -- because we all have different loves with
Speaker:textures. Like, some people, it's like, if it's not crunchy,
Speaker:like, it bothers them. Or, like, I like and I know it's
Speaker:almost gonna sound like a weird descriptor, but I actually like slimy Like, there's
Speaker:something so palatable about that in the texture.
Speaker:Well, you bring up a great point. And then we probably ought to close it
Speaker:out we go again. Like, I could literally talk to you all day. But I
Speaker:think one of the things that we have a tendency to forget is we really
Speaker:do eat with all of our senses. Right?
Speaker:Mhmm. So when you start labeling food as good or bad or
Speaker:pretty or ugly or and start it's it's just like the
Speaker:train of negative self talk. Right? Like, all of those were
Speaker:like, we eat with all of our senses. And so cook
Speaker:from the rainbow, eat all the fabulous colors. And when you
Speaker:do, you're getting the nutrients and the vitamins that you need. Your eyes are
Speaker:happy, your taste buds are happy, and with a variety of textures,
Speaker:You get all of that sensory experience. And the
Speaker:cool thing I think is when you have all those sensory experiences, I mean, that's
Speaker:where conversation starts around the table because people wanna know how things are made.
Speaker:What was that? What did I taste? And even if the
Speaker:meal you make is a failure, The truth is that does not define
Speaker:you, it's one shit meal and it
Speaker:happens to anybody who's willing to experiment. However,
Speaker:even bad food creates laughter and conversation. So own it, laugh
Speaker:about it, either muddle through it or throw it out and eat some
Speaker:cereal. It's okay. Yes. Permission
Speaker:granted. Yes. Amanda and I are giving you all the permission
Speaker:slips today. Yeah. I love that
Speaker:so much. And you just hit the nail on the head. Like, it's really about
Speaker:an opportunity to come together and have some fun and Makes
Speaker:new memories. I mean, that's the great thing about being around the dinner table. Yeah.
Speaker:It really, really is so many of our memories are tied to
Speaker:food, and I really one of my goals is to, like, recreate those
Speaker:moments that I feel nostalgic for, right, through
Speaker:recipes or -- Yeah. -- you know, whatever the case may be. It
Speaker:has been such a pleasure talking to you. I'm gonna give you a few seconds
Speaker:to talk about your cookbook and anything you have going on to let everybody know
Speaker:where they can find you. and the best way to connect with you, and then
Speaker:we'll sign up. Yeah. That sounds wonderful. So for everybody
Speaker:watching, this is my cookbook, Calvito Gas, and my cookbook,
Speaker:because I believe that food should just be as good as, you know, that. So
Speaker:and this is really about just exploring different ways of looking at food,
Speaker:different types of combinations that you maybe haven't played around with before
Speaker:and getting curious about it. Also, a lot of them
Speaker:So I worked with clients for a while. I started in helping wellness coaching.
Speaker:Getting kids okay with vegetables and finding different ways of incorporating
Speaker:them into dishes, like, for example, the taco pasta, that's gonna hit
Speaker:around a lot of family dinner tables. So there's there's a lot in there for
Speaker:you to explore personally, but also that you can share with your family that She
Speaker:hopefully sparks some new interest in intriguing around the dinner
Speaker:table. So that's available on Amazon and You
Speaker:can find me most readily on Facebook. If you look up at Amanda
Speaker:Rose author, I'm sure we will have a link somewhere because who the hell actually
Speaker:searches for things nowadays, I don't know. We don't have that for
Speaker:you. And feel free to reach out anytime you wanna talk about
Speaker:cookbooks, weight loss, health, business, heck,
Speaker:anything. I'm I'm here for. Well and you do you do have your finger in
Speaker:all the things, and I love that. You can definitely tell that you're a multi
Speaker:passionate entrepreneur. And it's so much fun to hear all the different things
Speaker:that you're involved in. I would also say if you get the cookbook,
Speaker:I want to hear what you've cooked out of it, and I'm sure Amanda does
Speaker:too. And if there are other things and other topics that you wanna
Speaker:hear about, a meal time magic in mayhem, shoot us a note, and
Speaker:I will be sure to add it to the list. Thank you everyone for listening.
Speaker:Thank you, Amanda, for being here, and I will talk to you again soon.
Speaker:Thanks so much for listening. And if you enjoyed this episode, please go get that
Speaker:follow button, subscribe, leave us a review, and you're ready to
Speaker:change what mealtime looks like for you, breaking that cycle of chaos and having
Speaker:more fun in the kitchen, built some confidence and discover your love of
Speaker:cooking, Schedule your free dish with TrishCall at the link in the show
Speaker:notes. We'll chat a few minutes, and you'll walk away with personalized strategies to take
Speaker:your mealtime routine from Tire to Inspire. See you next
