Podcast Episode #105: Eating Paleo While Traveling

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Topics:

1.  Welcome back Diane [4:14] 2.  21-Day Sugar Detox news [6:39] 3.  Down on the farm [9:51] 4.  Diane's trip [17:42] 5.  Food choices on the road [30:55] 6.  Suggestions while traveling [36:59] 7.  Movement and next episode intro [44:46] 8.  Balanced Bites news [52.23] [smart_track_player url=”http://traffic.libsyn.com/balancedbites/BB_Podcast_105.mp3″ title=”#105: Eating Paleo While Traveling” artist=”Diane Sanfilippo & Liz Wolfe” color=”00aeef” social=”true” social_twitter=”true” social_facebook=”true” social_gplus=”true” ]

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Liz Wolfe: Hey everyone! Liz here, Diane there. Welcome to episode 105 of the Balanced Bites podcast. We are together again. We are, as usual, sponsored by our favorite, delicious, smooth, never bitter, robust iced coffee company, Chameleon Cold-Brew, a brand I drink, think about drinking, and talk about pretty much every chance I get. You can find CCB in stores; check their website for details. Or, you can order online, which is what I do. The goods come in beautiful glass bottles that you can reuse or recycle.

We are also, of course, sponsored by Pete’s Paleo, delivering healthy fresh paleo meals across the country as well as their co-venture, Real Skin Products, which is of course, a fabulous source of paleo and Skintervention friendly tallow balm and natural deodorant. Be sure to check them out. We always have links to their stuff and Chameleon Cold Brew in the show notes for the podcast. I don’t know about you, Diane, but I just don’t feel right until I’ve slathered my face with the fat from grass-fed cows.

Diane Sanfilippo: {laughs} Or fermented fish liver, or any of the above.

Liz Wolfe: Yeah.

Diane Sanfilippo: Yeah, for sure. I know, you’ve definitely gotten me turned onto animal fats on… my face. {laughs}

Liz Wolfe: What’s good about it, is you could be cooking with a little ghee,

Diane Sanfilippo: Just slather it on.

Liz Wolfe: Put a little ghee on your face, you know. If you have a little extra, put it on your elbows.

Diane Sanfilippo: A little tallow here, a little dab there.

Liz Wolfe: A little ghee here.

Diane Sanfilippo: Right after your charcuterie facial.

Liz Wolfe: Charcuterie … oh my gosh, if anyone remembers that, they’ve been with us for a while.

Diane Sanfilippo: Too long.

Liz Wolfe: Was that a while ago?

Diane Sanfilippo: That was at the Poliquin Biosig cert.

Liz Wolfe: Oh yeah; about that.

Diane Sanfilippo: Do you remember, we were in a hotel room recording that one?

Liz Wolfe: Yeah. I unearthed my calipers the other day when I was looking for something to hold a door open, so…

Diane Sanfilippo: {laughs}

Liz Wolfe: Those $300 calipers have just been worth their weight in graphite.

Diane Sanfilippo: Door stopping? Yeah

Liz Wolfe: {laughs}

Diane Sanfilippo: Nice.

Liz Wolfe: That was actually a good training; Poliquin have a ton of good information. Not necessarily the direction I ended up taking, but reasonably glad we did it.

Diane Sanfilippo: Yeah, I think the background information we got was good. I think neither of us assumed we would be caliper testing lots of people all the time.

Liz Wolfe: Yeah. What I am looking to do here pretty soon. Next weeks’ episode, I think next weeks’, yeah, is going to be with Katy Bowman from Aligned and Well, and she is just, like, a biologically appropriate natural movement, like, wonderkin. She is amazing. I think I am going to look at taking her course on alignment, and maybe bring some natural movement stuff to my repertoire, but we will see. Oh, you know what.

Diane Sanfilippo: Sweet.

Liz Wolfe: I forgot to mention, our friend’s at http://realskinproducts.com/ are offering a 10% off code, I think this week, just this week. We will make sure and put it in the show notes, for Balanced Bites podcast listeners. The code is BALANCEDBITESROCKS, all one word. So, check them out at Real Skin Products, and see what they are all about.

Diane Sanfilippo: Cool.

Liz Wolfe: There are perks to being sponsored.

Diane Sanfilippo: For real.

Liz Wolfe: Yeah.

Diane Sanfilippo: Uhh.

1. Welcome back Diane. [4:14]

Liz Wolfe: So what’s up?

Diane Sanfilippo: I’m back to reality.

Liz Wolfe: {snort} Were you ever in reality?

Diane Sanfilippo: What?

Liz Wolfe: {Laughs}

Diane Sanfilippo: Well, its fall here, and I’ve had… I know that a lot of other people don’t notice it, but all I hear when I have these Invisalign in is my crazy lisp. Oh my gosh, it’s driving me crazy! Anyway. I can’t leave them out because I had them out for like, an entire day wine tasting in Sonoma.

Liz Wolfe: Oh my gosh!!

Diane Sanfilippo: I know. Woe is me!

Liz Wolfe: Well you can’t taste wine with an Invisalign in?

Diane Sanfilippo: Woe is me! Um, I mean.

Liz Wolfe: They should do wine flavored Invisalign.

Diane Sanfilippo: {laughs} Then you’d keep them in 24/7!

Liz Wolfe: Yup.

Diane Sanfilippo: Ah, you probably can with white wine, which is what I do, because I just can’t do red wine. I think I just have, like this weird reaction to red wine. I’ll blame it on the tannins, I don’t really know.

Liz Wolfe: Its the tannins.

Diane Sanfilippo: But, doesn’t coffee have tannins? Do I not know anything about tannins? Is it just tea and red wine?

Liz Wolfe: I don’t know, all I can think of is the quote from the Birdcage, where…

Diane Sanfilippo: Okay, here we go.

Liz Wolfe: Robin Williams says, “I’m switching to white because red has tannins.” I don’t know. Anyway.

Diane Sanfilippo: I just can’t drink it. I tried for a really long time. So, anyway, long story short. I usually take them out to do the podcast but I had them out for way too long today, and I was like, “Nope! Got to keep them in.” So if anyone out there is listening and wears Invisalign and its out right now, go put them back in.

Liz Wolfe: {laughs}

Diane Sanfilippo: Anyway, so.

Liz Wolfe: Woopah! {whiplash}

Diane Sanfilippo: That’s so random.

Liz Wolfe: {laughs}

Diane Sanfilippo: Yeah, I’m back from, like, almost 10 days away. Which, I’m going to tell you right now; my cortisol belly has shrunken.

Liz Wolfe: It has shrunken?

Diane Sanfilippo: Yes.

Liz Wolfe: It has shrunked?

Diane Sanfilippo: It’s shrunked?

Liz Wolfe: It’s shrinked?

Diane Sanfilippo: Crunk? Shrunk?

Liz Wolfe: {laughing}

Diane Sanfilippo: Its not completely gone, but I was like, I know that this vacation is what I need. I think another week would have done the trick significantly. {laughs} Away from the stress.

Liz Wolfe: You would have had a negative belly?

Diane Sanfilippo: Yeah, I would have disappeared. {sarcasm} No. But, I knew that for the last couple of months, I was like, “Uh, what is this popping up around my waist?” which, for me, is not where I normally gain weight. I mean, you and I, that is not where we both, either of us, really, gains our weight. {laughs}

Liz Wolfe: Got booty!!

2. 21-Day Sugar Detox news. [6:39]

Diane Sanfilippo: Yeah, so its kind of weird. So its one of those things where, as practitioners, we kind of know a lot about how this stuff works, and its really hard when you are under a lot of stress to feel like you can give yourself permission to just kind of observe that change, and then give it the time and the calm and the, you know, nurturing to go away. {laughs} So, you know. It seems to be fading. Hopefully the work on the next book here won’t totally reignite it, but we will see what happens. So, 21-Day Sugar Detox is officially printing. Wohoo!!!

Liz Wolfe: Yay!

Diane Sanfilippo: As we speak. So I should have a copy of that in my hands. It went to print, I think, early last week or the week before. I should have a copy in my hands late next week. I’m really excited about that. That thing eventually nearly killed me. {laughs}

Liz Wolfe: Not good.

Diane Sanfilippo: After Practical Paleo, I didn’t think it would be so bad, but it wasn’t so easy. Yeah, and then I’ll be working on the followup cookbook; which, for people who are listening, the 21-Day Sugar Detox book has tons of recipes; I think I’ve got over 95 recipes in there. Most of them are totally new, meaning they are not also in Practical Paleo. But I just had this genius or lunatic idea {laughs} while I was working on the first book that, you know, I think people are just going to want more recipes to use for the Sugar Detox, and so why don’t I make another book that is just a cookbook to be a companion to the first book. I think that is one of the biggest questions that people have on the Sugar Detox, is just, you know, what foods can I be eating, and then what are some recipes that I know I can rely on. So, that’s kind of why I wanted to do that, just give people a lot more ideas and options. You know, a lot of people do the program more than once, so to do it once and go through a meal plan and 100 recipes, no big deal. But, going through it a couple of times, you know, some people just want more ideas. So there you go. And I’m officially insane. I’ll be working on that for the next month or so. {laughs}

Liz Wolfe: Sweet.

Diane Sanfilippo: What have you been up to?

Liz Wolfe: Are you going to be doing pictures too?

Diane Sanfilippo: Oh. Indeed. Indeed.

Liz Wolfe: Jeez.

Diane Sanfilippo: I know, totally crazy. But, I may have somebody on my team helping me out, which I’m waiting to announce who that is, but somebody on my team may be helping out with some of them, because realizing 100 recipes is possibly too overwhelming and impossible for one person to do in the span of a month {laughs} So, I’ll probably be getting some help with that, as well, from someone on my team. So.

Liz Wolfe: Not me!

Diane Sanfilippo: Not Liz. Liz is only on my team with the podcast, and when we teach. People E-mail all the time, and they are like…

Liz Wolfe: I do not work for you.

Diane Sanfilippo: “Diane and Liz”, and I’m like, “Liz is not part of this madness!”

Liz Wolfe: {laughs}

Diane Sanfilippo: There are a lot of moving parts, and lots of other folks who are a part of this madness, but Liz has escaped to tick country, which, do we have an update on the farm?

3. Down on the farm. [9:51]

Liz Wolfe: They are gone right now.

Diane Sanfilippo: whoop, whoop!

Liz Wolfe: Everything is so good at the farm right now.

Diane Sanfilippo: For like, 3 more days.

Liz Wolfe: For a few more days, and we’ll see what happens. So, we lost a guinea a while back. We lost one chicken; just disappeared. Either it just packed its bags and headed to, you know, headed to the Jersey Shore or something snatched it. And then, we had like this terrible tragedy the other day, and I’ve only told Dianna Rogers so far.

Diane Sanfilippo: Is it about a goat?

Liz Wolfe: No, no. The goats are fine.

Diane Sanfilippo: Okay.

Liz Wolfe: Right now; I’m not with them right now. But, my team, Diane, consists primarily of things with 4 legs or things with 2 legs plus 2 wings, so. I’ve got some of those guys working for me. But, this is really sad. It got up into 100-105 degrees around here a couple of weeks ago, and I was bringing the chickens ice water, blocks of ice. They like to stand in puddles of cool water when it’s really hot out. They get real panty, and it was just, super miserable. We came out towards the latter part of the day, and we have these, oh gosh, I forgot what they are called. They are kind of like giant Tupperware containers; like, bins, that we are using for this clever laying box set up that we have, it’s kind of hard to explain. But, we thought it was a good idea. And somehow, the chickens kind of got behind these little boxes, pushed one out, and then I guess tried to stand on the sides of this bin, and the bin flipped over this one chicken at some point during the day, and it was just too long and too hot, and the chicken just expired under the bin.

Diane Sanfilippo: Lost a chicken.

Liz Wolfe: Yeah, it was very sad. And you know, like I can deal with the whole, nature does what nature does.

Diane Sanfilippo: Yeah, a wolf comes by.

Liz Wolfe: Yes, yes a wolf. Exactly. {sarcasm} So, a bear…

Diane Sanfilippo: This is my…. a farm, so a wolf is there.

Liz Wolfe: The wolf from White Fang and Ethan Hawke come by, and they are hungry, and they snatch one of our chickens. No. Aria, from Game of Thrones swings by, and she’s hungry. Because she’s the only one left, because all the other ones died!! Anyway.

Diane Sanfilippo: Are you spoiling something for someone by saying that?

Liz Wolfe: No. I’m pretty sure I’m about a year behind on that.

Diane Sanfilippo: That’s about how much I know about either vampire fiction or whatever Game of Thrones is. Which, I know it’s not vampires, but it’s not something I know about, so.

Liz Wolfe: Yeah, I’m kind of onto the pseudo-medieval fantasy stuff. Because, I mean, the guys are just as attractive, and it’s just as escapist as the vampire deal.

Diane Sanfilippo: {laughs}

Liz Wolfe: But still love my vampires.

Diane Sanfilippo: We’ve lost all of our listeners at this point.

Liz Wolfe: Its fine. Anybody that is still with us, we will make it worth their while.

Diane Sanfilippo: But hey, at least they are getting a very timely episode here, because its Tuesday, New Girl premieres tonight, I believe, and this episode will air on Thursday, which is rare for us, but we have a new transcriber, and I begged her to transcribe this episode quickly, meaning basically she has tomorrow to get it done.

Liz Wolfe: So it will be fun for her!

Diane Sanfilippo: She said no problem, so I’m like, Great! I’m sorry we won’t normally be this tight on time with you.

Liz Wolfe: Hey transcriber! Transcribe this: “We love you. You do a great job! Thanks for being here.”

Diane Sanfilippo: Amanda. Her name is Amanda.

Liz Wolfe: Amanda.

Diane Sanfilippo: Awesome.

Liz Wolfe: So anyway, yeah. There you go. New Girl and vampires and the Game of Thrones off-season. When Game of Thrones comes back, we’ll be good. The point is, I forgot the whole point, but I was really sad about the chicken expiring in such a preventable way.

Diane Sanfilippo: Do you feel like a bad parent?

Liz Wolfe: I feel like, ugh that just sucks. I got over the chicken being snatched because I understand that is what happens, but getting stuck under a bin and just dying?

Diane Sanfilippo: That’s like, you know. Your going to have to learn how to chicken-proof things.

Liz Wolfe: {laughs}

Diane Sanfilippo: {laughs} Like childproofing!

Liz Wolfe: Oh my gosh. But it’s true.

Diane Sanfilippo: Okay. Alright.

Liz Wolfe: But let me tell you, this is fun. The chickens and the guineas are now walking themselves all around the property. It’s so funny. I’ll see chickens in the front yard, chickens all over the side yard, and they go to different parts of the property.

Diane Sanfilippo: Is this all fenced in?

Liz Wolfe: No. But they stay within eye shot of where they live. And we are still learning, you know, at some point you just have to kind of let them do what they are going to do and just observe and try and figure out how things work. I don’t know if anybody out there understands how I feel to look out the window and just be like “My chickens are in the side yard!”

Diane Sanfilippo: I’m sure they do.

Liz Wolfe: Its neat.

Diane Sanfilippo: I think backyard chicken pride is a really huge thing.

Liz Wolfe: {laughs} Backyard chicken pride?

Diane Sanfilippo: I saw it in Sonoma in the Whole Foods Market, there was, I am not kidding. I could not make this up. A city chickens calendar. I was like, how is that a calendar? But I think that the pride that people have about raising chickens in a modest city yard, perhaps, is so large that they have created calendars around this whole topic.

Liz Wolfe: I get it man. Chickens are fun. And you know, we’ve said in our workshops before that like, P.S. people, chickens are mean, you know, and it is true they can be mean. But when you give them adequate space and adequate nutrition, they have enough room to be mean, and then go to their separate corners and think about it.

Diane Sanfilippo: Hmm.

Liz Wolfe: Which is fun. And I think I have … people are actually giving us some pretty good feedback about when we talk about this stuff, so I’m just going to talk about it. I think that we have, just kind of that in-between size amount of land. We have 15 acres, probably about 5 of that is concentrated in an area that we actually use, and the rest is kind of just an outlying area. It is not so much that we have backyard chickens that are really confined to a smallish space, but we don’t have acres upon acres that we need to have these big chicken tractors and move them from spot to spot to spot. It actually seems to be working out really perfectly where we have enough space that they just roam, and they have their spaces. Like, they’ve kind of learned when the birds of prey are most active, and in those cases they will stay along the fence line where there are trees and a lot of cover. And then at different points during the day, they will be closer to a different part of the yard and then they will be under the walnut tree, and then they will be around the garage, so its almost like they’ve kind of self, I don’t know, self-figured it out, somehow, where they are supposed to be and when, and they kind of spread out. And you know, of course, they are taking care of all kinds of bugs, and just getting so much nutrition from all over the yard and across the property. And then, they put themselves to bed! Which is kind of cool, you just go and shut the door around dusk. And then the guineas are hilarious, because they just move around in one, I mean literally, birds of a feather flock together, just these ugly, ICP, insane clown posse group of hilarious birds, literally just moves like a school of fish all around the property. It’s just, it’s pretty cool. It’s not quite farm, but it’s not quite like backyard chicken, deal.

Diane Sanfilippo: Yeah.

Liz Wolfe: Its, pretty dang perfect. I’m feeling a lot more settled and a lot more optimistic about it than I had been for a time. A lot of times that is just what it takes, is patience. So that’s that.

Diane Sanfilippo: Alright.

Liz Wolfe: Yeah. I ate up the time.

4. Diane's trip. [17:42]

Diane Sanfilippo: So, we don’t have specific questions we are covering today, although we could probably rattle off a bunch that folks usually ask us. But what I wanted to cover after my trip was really talking more in a focused way, now that we’ve rambled for, how many minutes has it been?

Liz Wolfe: Like 20.

Diane Sanfilippo: Yeah, sounds pretty good. We’ll give it at least 30 minutes, maybe a little longer, and we’ll talk about eating paleo on the go while you are traveling, all of that. Because this trip I definitely had some, sort of like, ups and downs in my experience with restaurants and availability of food, and I was not out of the country, although I was off the mainland for part of the time.

Liz Wolfe: Yeah, tell people where you were.

Diane Sanfilippo: So, I went to Kauai, Hawaii.

Liz Wolfe: You poor baby.

Diane Sanfilippo: Yeah.

Liz Wolfe: Are you okay?

Diane Sanfilippo: {laughs} Am I complaining?

Liz Wolfe: {laughs}

Diane Sanfilippo: I did come back with a little bit of a sore throat. The airplane was probably gnarly.

Liz Wolfe: Doesn’t that suck, you have to end an amazing trip on an airplane? Ugh.

Diane Sanfilippo: It does. Honestly, that’s one of my favorite parts of when I went on a cruise years ago that left from New York, I was like, we get off the boat, and in 20 minutes we’re home, and that’s it. Anyway. But, yeah, so I was in Kauai for 5 nights, and then flew to San Francisco. Basically the whole trip was arranged around the fact that one of my friend’s was getting married in San Francisco; actually, up in Sonoma this past Sunday. So, we went to Kauai first and then to San Francisco and then up to Sonoma, and then back home. So, yeah. I just wanted to kind of talk about the experience a little bit, and get your feedback on some things and just kind of hear about some of your experiences, and we can also probably talk a little bit about things that we’ve come across in our travels together to some different cities. So, first couple of things I wanted to talk about were the fact that when we are traveling, most of us, and I can kind of speak in pretty broad general terms about a lot of other paleo sort of, I don’t know, experts, bloggers, writers, cookbook authors, all of that. Most of us just sort of have our own non-negotiables. You know, our deal breakers. For some people, they may have celiac disease, and for them gluten is an absolute never. For someone like me, I don’t think I have celiac disease, but I know that I have severe intolerance and am just, pretty much, anti-gluten, so I won’t ever knowingly order something with gluten in it. I will be asking a lot of questions about it. But everyone kind of has different foods, right, Liz…

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: Like, you and I don’t even have like the same guidelines.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: You can tolerate things I can’t tolerate, you might like things I don’t like, all of that, like, you know, beer. {laughs}

Liz Wolfe: Hey now! Wait, that is one thing I haven’t had in a long time, is beer. But I do do some… I do do. Come on. Stupid. {sarcasm} I do nachos now and then, I do dairy, I’ve done sprouted grains, sourdough, that type of thing, so yeah.

Diane Sanfilippo: Yeah. So, one of the things…

Liz Wolfe: And beer.

Diane Sanfilippo: {laughs} So one of the things that I have known for a long time, since I was a child, that I don’t tolerate well is corn. And, primarily I would say, like, whole ears of corn. You know I grew up in New Jersey, and we get Jersey sweet corn, and its actually really, really amazing. You know, if you can find organic sweet corn near you; the corn that we are always talking about being GMO or being used for things like high fructose corn syrup or different products that are derived from corn, that stuff is not made from sweet corn that you can eat. That stuff is made from genetically modified or some other form of corn that literally you can’t pick it off the stalk and eat it. It is not edible in its natural form. If you ever want to see more information about that, the documentary King Corn gets into a lot about that stuff. So, just realizing that it is kind of a different product altogether. But, corn has been something that I have known for a long time that I don’t digest well, but I just kind of was like, let me give this a go with some corn tortillas while I’m on vacation. Because, as I teach often, when you are relaxed, your digestive capabilities are usually a lot better, and so I just kind of figured, you know what? If my gut is going to ever handle corn, it will be day 3 on a trip to Hawaii, right?

Liz Wolfe: Yeah.

Diane Sanfilippo: I mean, when am I going to be less stressed than that. I actually did fine with the corn tortillas. So, what was really cool was we found this place called Tiki Taco, so I definitely recommend going there, in Kauai, if anyone goes, and they had organic non-GMO blue corn tortillas. Now, not everywhere we went did we get something this amazing, but we made it a point to go back there a couple of times, and fighting the whole GMO movement was really big right around beginning of last week, I think they had a vote on it in Hawaii, actually. So this place is really proud to have grass-fed beef, pastured pork, all of that, and the non-GMO corn tortillas. So, it was one of those things where, like, we had agreed to make concessions for corn in the first place, but then we happened to find a place that also offered a really high quality option, so that was one of those times where its like. You know, you and I travel, right? And we are always looking for, like, farm to table food or grass-fed beef, just different things that we will search in Yelp or online, we are just looking for a restaurant in an area. And, you know, from time to time that stuff is not available wherever we are, so we make concessions. We kind of do the best we can with what we find. But, I think it is cool when you can kind of be in a place where you were ready to make a concession, but then you find that there is a really great option, and you just kind of go with it. So, that was something that kind of came up. And one thing I also wanted to point out, maybe we can talk about some places that we found some weird ingredients hiding.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: Because I know you are a huge fain of hollandaise sauce.

Liz Wolfe: Oh yes.

Diane Sanfilippo: I think you posted on your blog about it this week.

Liz Wolfe: I did.

Diane Sanfilippo: A recipe, what? Liz posted a recipe?

Liz Wolfe: Uh, you don’t even know man, I’m working so hard on making that blog and the pictures better. I’m trying. I’m trying to give people something nice to look at.

Diane Sanfilippo: Okay. Alright. Well just post selfies; that will work.

Liz Wolfe: Uh, can’t.

Diane Sanfilippo: On the farm? Okay. So, hollandaise sauce is traditionally just butter, lemon juice, egg yolk? Correct?

Liz Wolfe: Yup.

Diane Sanfilippo: I actually have never made hollandaise, I’ve just eaten a whole lot of it. So, we ordered a dish at our hotel that was poached eggs with hollandaise, some potatoes and pancetta. Seemed pretty straight-forward, gluten free, and that day we both got sick. This is Scott and I, we were on the trip. We both got sick, and Scott gets some eczema breakout on his elbows with gluten exposure, usually the next day. So, he has a pretty good tell that he has had an exposure. I just basically have to run to the bathroom. {laughs} So, its lovely, I know.

Liz Wolfe: Adorable.

Diane Sanfilippo: {singsong} Getting to know you! {laughs} Now that everybody knows. But it was really crazy, because we were like, “what the heck did we eat?” and we didn’t ask about the hollandaise sauce, because we just figured, meh, its hollandaise. And this is a really nice hotel. So a couple of days later, we went back to the restaurant in our hotel, and asked the question, because I think I heard from a few people, you know, there could be flour. I mean, flour could be hiding in pretty much any sauce.

Liz Wolfe: That stuff that is reconstituted, they thicken it up with flour so they can…

Diane Sanfilippo: Right, so they can kind of reuse it. I mean, it was a really nice hotel, but not probably the busiest breakfast spot, you know, where you would assume that everything is amazingly fresh. I don’t know. But, this was just a really good lesson to never assume and to always ask, especially when you know that you are going to react to something, and its going to derail a little bit of your time. So, a couple of days later, we went in and we asked, you know, do you know if there is flour in your hollandaise sauce? Lo and behold, the waitress didn’t even have to go back to the kitchen and ask, she said yes, there is. So, that was just one of those really good lessons for us that, you know, we always need to be paying attention and asking if it is something we don’t want to make a concession on. I know you have found some kind of weird ingredients, or you’ve just had some stuff go on that you were like, you know what, we need to ask more questions about this. What were some that you found?

Liz Wolfe: Well, always butter. Even if you ask for butter, it sounds really straightforward; you ask for butter, they could give you a ramekin full of margarine. I swear, people don’t know the difference. I didn’t know the difference for many years. I used to go to Panera and get my French onion soup in a bread bowl, and I would just kind of stand there and look, they had little packets of margarine, and they had little packets of butter, and I never knew which was which, so I would get both of them and mix them, and put it on my bread bowl. So, definitely you have to be like, is it butter? Does the package say butter? Number one. You have to look out for vegetable oils, too. But also, any time, and I guess this really doesn’t apply necessarily unless you are eating out a lot or if you are “cheating” or having something that you wouldn’t normally have, but a lot of times, even if they tell you that they are cooking with lard, for example, or some kind of solid fat. You know, we think of animal fats as coming in a solid block, and you might think, oh, well that means they are using something that is saturated rather than a vegetable oil that is really fragile and dangerous, and we should never ever cook with. These blocks of fat that are shipped out to these places are full; chock full of trans fat. It stabilizes the block so they can ship it across the country. And you’ll see this in supermarkets, too. They will have blocks of lard…

Diane Sanfilippo: Mm-hmm. I’ve seen that.

Liz Wolfe: That actually have partially hydrogenated lard on the label. So, yeah. I mean, it’s tough. If you are not going to a place that is actually, like, dedicated to real, natural, gluten-free, vegan, you know, whatever. Chances are there could be some trans fats, vegetable oils most definitely, flour crusted on something. I mean, man. I’ve just gotten kind of doom and gloom about it. We were with my mother-in-law in Pennsylvania recently. And you know, she knows that we eat a little differently, and so she took us out to this breakfast place that she had really liked so we could get our eggs, and I’m pretty dang sure that the eggs were reconstituted from powder, and absolutely sure that the potatoes were cooked in vegetable oil. So, really, when it comes to something like that, sometimes you’re stuck just getting a dang fruit cup, you know. Sorry, that was a little too much information.

Diane Sanfilippo: Yeah. No, I mean, I think… and it really does depend on where you are going. So, the other cool thing about Hawaii is that we did actually find on Kauai this place called Living Foods Market, which had tons of imported from, I guess the mainland basically, products. So they had all kinds of specialty things that we look for every day, even just over in Whole Foods. They had Synergy Kombucha and some other brands. They had a local brand of Kombucha, which I tried as well. All different kinds of foods like that, and they were pretty clued in to the whole gluten free thing. So we ordered breakfast one day. And here’s another example of kind of navigating a menu. We are just kind of looking it over, and seeing what could we pick apart that might still deliver enough food and enough calories once the bread or tortilla is removed. So, on the menu there was a frittata that looked amazing, but it was wrapped in tortillas, and we just said, can we have that without the tortillas. They said, oh are you gluten free, and we said yeah. So that’s pretty much the way that we will kind of navigate, just as gluten free. You know, no problem. They gave it to us without the tortillas. It was amazing. It was pretty filling. It came with the salsa. You just have to really look at things and start to understand how this stuff gets put together. Ask questions about whether or not things are sort of premade. So, if you know that a restaurant is putting the tortilla around the frittata after the fact, then the frittata is probably okay. Again, this might be different if you have celiac disease, and you need to do something that you know is super strictly clean, but if you can get someone to just not put something on the bread or wrap, that is really a good approach, and it seems to work out pretty well. The other… sorry. Did you have something?

Liz Wolfe: Well, I just wanted to throw in that we are not trying to foster food neurosis on the road,

Diane Sanfilippo: Yeah, exactly.

Liz Wolfe: Because there are a million ways to eat healthy. But the fact is trans fats will always be dangerous.

Diane Sanfilippo: Right.

Liz Wolfe: Polyunsaturated fats are never ideal, and its just a matter of awareness. You can triage however you want. Like I said, I’ll have some nachos, I’ll have some sour cream, you know, I’ll enjoy things. But there is no reason to eat garbage just because…

Diane Sanfilippo: Right. Just because you are on vacation.

Liz Wolfe: Yeah.

5. Food choices on the road. [30:55]

Diane Sanfilippo: And the thing about the vegetable oils and the trans fats, its like, there are probably people listening who are like, well, whatever you can’t avoid that and its no big deal, but there are people who get really sick eating that stuff. So, it doesn’t mean that they are going to be able to avoid it 100%, but there are just ways to kind of navigate the stuff to ask the questions and to find things that are cooked differently. I mean, a frittata is a great idea, too, because it is probably baked and it is not, even if there is some sort of vegetable oil involved, its probably not pan fried, and its not overly coated in something. But yeah, just stuff to kind of pay attention to there. Another one that I thought was really interesting and tricky is… I’m trying to figure out what exactly made me sick. Because, you and I have traveled a bunch of times, all over the place, and I really haven’t gotten sick from food. And I think it really was just a matter of not having gluten contamination, but after eating a burger in San Francisco, a bunless burger with blue cheese on it. Which I normally do okay with things like blue cheese and goat cheese, whereas I can’t eat really any hard cheeses, I don’t digest those pretty much at all. But blue cheese and goat cheese I usually do okay with. Well, not long after I ate the blue cheese, literally for probably at least 24 hours thereafter, I was really struggling. My digestion was totally off. I was in an “everybody out” mode for 24 hours. {laughs} You know, I could not figure out, was it just some kind of bug I picked up, or was there possibly gluten or flour or some kind of other ingredient in the blue cheese. And this is one we’ve heard about recently. Pre-crumbled cheeses tend to have gluten in them, and so for people who are pretty sensitive to it. And you know, it is the one thing I focus on the most because it is the one that I think it hides the most. I think vegetable oils definitely hide, but I think we kind of assume, right, when we go to a restaurant, unless its like a really high end place, or, you know we ask a question and we find out, yeah they really do cook in butter, which is totally rare at this point. You know, we kind of assume things are going to be cooked in vegetable oil. We don’t always assume that blue cheese will come with gluten, right?

Liz Wolfe: Yeah, probably not.

Diane Sanfilippo: I think that is what happened to me. So, that’s another one to really look out for. Just to kind of keep your eyes and ears open. And ask the questions, or just avoid it if you know there is that possibility, and it’s a rough one for you. So, another thing that we kind of came across was, we asked for recommendations for places to eat, and one of the places, a lot of folks recommended to us was this place called Josselin’s; its a Tapas bar in Kauai. It’s in this big shopping center where there are a bunch of new restaurants. But it is really funny to me because most of the menu there was soy sauce in the dishes. So, I don’t know if it is just that a lot of people don’t realize that soy sauce is either A) potentially problematic for a lot of people, or B) contains gluten because, you know, unless its traditionally prepared, like a tamari, soy sauce is fermented with wheat. So, we were really left to literally one of each sort of section of the Tapas menu, so if you know how Tapas works, its like several sections of small plates.

Liz Wolfe: Its the worst, you have to share!!

Diane Sanfilippo: I love sharing my food.

Liz Wolfe: I hate sharing.

Diane Sanfilippo: I like it because I get to taste everything.

Liz Wolfe: Well, I hate sharing my food; I like tasting other people’s.

Diane Sanfilippo: I like to order all the things.

Liz Wolfe: {laughs}

Diane Sanfilippo: I like to order everything. I want to taste everything.

Liz Wolfe: All the things.

Diane Sanfilippo: All of the things! So we were relinquished to 3 dishes that, you know, here’s the curveball. Hopefully you are an adventurous eater or you are just willing to try things or you like a lot of things, because we ended up eating a sashimi appetizer, which traditionally Scott was not the biggest on stuff like sashimi, but he was …

Liz Wolfe: Do you know why? Do you know why? Because it’s raw fish.

Diane Sanfilippo: I know, who is going to be really,,,

Liz Wolfe: Ugh.

Diane Sanfilippo: You hate it too?

Liz Wolfe: I’m just kidding. That’s very plebian of me to not like raw fish, but, um.

Diane Sanfilippo: Like, tangent..

Liz Wolfe: I’m just being a jerk.

Diane Sanfilippo: That’s like people who get all weirded out by hotdogs being weird parts, and I’m like, we should be eating the weird parts. It’s the fact that they come from poorly raised animals that maybe we should be weirded out by, but so what if its skin and bits, and whatever, I’m like, we should be eating tendons! Pass me a grass-fed hot dog.

Liz Wolfe: That’s true. And raw fish is actually, if you got the good stuff, it’s quite good for you. I’m just; I’m just from Kansas!! I mean, any raw fish that is here has come way too far to still be raw fish.

Diane Sanfilippo: Yeah. We were in Hawaii, and you know. I don’t know about all the radiation stuff; that’s not stuff that I think about all the time. Maybe if I lived there I’d start thinking about it, but I’m just… it’s not what’s on my mind. But anyway, long story short, we basically ate sashimi as an appetizer, these, like, Greek lamb meatballs as the second course, and I can’t even remember what the third course was. Something totally different in terms of cuisine. We literally were all over the place. I think there are a lot of people who wouldn’t be okay with that, and, you know. it was fine. I think it was pretty pricy for what it was, but at the end of the day, we basically were just left to be choosing things that wouldn’t make us sick. You know, it was pretty cool. The waiter was really cool about it. You know, we let him know, hey, do you have a gluten free menu? or which items can you recommend that will be okay for us? Very, very accommodating. I think it is becoming more and more common now that wait staff is kind of aware of what is going on, and can really help direct you. I find, at least, that I get way less pushback than I used to. Way less confusion on people’s faces. A lot more just, accommodating and whether or not they have a gluten free menu. Oftentimes they know what is up, or they will say, I’ll go ahead and ask for you. They are usually pretty good about it. That was kind of my experience. Just trying to think what other tips I can give folks.

6. Options while traveling. [36:59]

Diane Sanfilippo: Oh, so we packed a whole bunch of food for the trip. We packed EPIC bars for the ride. We also packed; they have this new kind of bar, it’s called a thunderbird bar. They don’t pay us to talk about this stuff, but I actually really like EPIC bars. I think everyone has different tastes when it comes to things like jerky, and all of those goodies, but I like the way they taste.

Liz Wolfe: I had some for the first time after Bill and Haley’s wedding. I got some from the co-op. I was pleasantly surprised. Very unique.

Diane Sanfilippo: Yeah. It’s like a soft kind of texture.

Liz Wolfe: Its like, “bitch I’m a protein bar!”

Diane Sanfilippo: “Bitch I’m a protein bar?”

Liz Wolfe: Yeah! I mean, it doesn’t have a bunch of stuff, dancing around, making it like, oh here’s some protein!

Diane Sanfilippo: Its mostly meat.

Liz Wolfe: Hidden in some brown rice syrup.

Diane Sanfilippo: Yeah, its not like a powder or any of that. It’s really meat. You know what it kind of reminds me of? Like, the inside, and I mean this in the nicest way possible, because I used to absolutely love them! It reminds me of like the inside of a Slim Jim, like in a bar. I mean, the one that I’ve had is the Bison bacon cranberry, I think, because I can’t eat the beef one, because it’s got walnuts in it. I’ve had the turkey one too, but the bison one is my favorite, and I think that is why I like it. Its almost like that soft, inner meaty party without the casing.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: And, its 200 calories, which, when you are traveling, and you are like “I need something!” you know, none of these silly 100-calorie pack nonsense. I need actual calories. So I try to eat it pretty slowly so the whole satiety factor will kick in. I don’t like scarf it down in 30 seconds. So those are great. They have these new Thunderbird bars. They are kind of like Larabars; some of them have quinoa, so if you don’t do quinoa, don’t do those. But, I really like this one that I had that had fig in it; it was pretty tasty.

Liz Wolfe: Fig is the new date. I don’t know if you knew that.

Diane Sanfilippo: Capers are the olives.

Liz Wolfe: Well, I knew that a long time ago.

Diane Sanfilippo: So… I know. Figs have always been the new dates.

Liz Wolfe: I think that’s maybe in your world, where you know all about figs.

Diane Sanfilippo: And food.

Liz Wolfe: Yeah. {sarcasm}

Diane Sanfilippo: I’m actually so obsessed with figs that I ate figs in two different ways already today.

Liz Wolfe: Wow.

Diane Sanfilippo: That’s crazy right.

Liz Wolfe: That is.

Diane Sanfilippo: That’s how much I love figs.

Liz Wolfe: That’s incredible. The last date; I think I’m done with dates for now, P.S., because our lovely friend Cindy Sexton from PaleoDish who is awesome, and my husband and I totally bonded with her and Dusty, “Duster” we call him “Duster” {click} no big deal. Totally bonded at the Paleo Royal Wedding, and we were up way too late after the nuptials one night. We spent a little bit of time having a couple of ciders across the street from the hotel, and went back to the hotel, had one bite of date, and I was like “I am done. I am done drinking, and I am done with dates. Bedtime.”

Diane Sanfilippo: Yeah.

Liz Wolfe: It was bedtime.

Diane Sanfilippo: That was kind of how I hit my limit with a lot of different foods.

Liz Wolfe: Yeah.

Diane Sanfilippo: Just kind of overdo it and then you’re like, “Nope. Done.”

Liz Wolfe: Yup. You want all of it, then you want none of it.

Diane Sanfilippo: I don’t even know what I was talking about.

Liz Wolfe: I don’t know either.

Diane Sanfilippo: Oh, food that we packed on the plane. So we had that. We also grabbed a bunch of stuff at that natural market I was talking about, so kind of like stocking up along the way when we would find a market that was really good, so we would grab like prosciutto and some, I’m such a bad Italian, I’m going to pronounce all these things wrong, but like sopressata is how it is spelled; “suprasat” is probably how you say it.

Liz Wolfe: {accented} The braciole!

Diane Sanfilippo: Braciole is different. {laughs}

Liz Wolfe: {laughs}

Diane Sanfilippo: But, all different cured meats, they were basically just pork, salt; pork, spices, salt, that kind of thing.

Liz Wolfe: Charcuterie?

Diane Sanfilippo: “Char-cuterie?” “Char-chuterie?”

Liz Wolfe: {Laughs}

Diane Sanfilippo: We did not put them on our skin, we just ate them. But those I actually think travel pretty well, so we had a little cooler bag, and kind of packed stuff up, and just would have notches. Noshes. Noshes. I can’t even get through those words.

Liz Wolfe: Did you say nachos?

Diane Sanfilippo: Noshes…nosh…nosh..

Liz Wolfe: Nachos?

Diane Sanfilippo: Not nachos. Poor transcriber.

Liz Wolfe: {laughs} Parenthesis; laughs.

Diane Sanfilippo: We would have bites to eat with us, and so basically, you know, stop at the airport, maybe grab something. I think we stopped at this place in Colorado called Udi’s, which is semi-loosely associated with the Udi’s gluten free bakery, we just grabbed a salad. But I had packed some chicken thighs from the house, and we ate those with the salad. Just kind of had stuff with us the whole time, and this was like, maybe the Jewish-Italian in me, where I’m just basically, I always need to have food with me. Its fine if we stop somewhere and get food, but at least if I have something with me that I know is clean that I can eat, then I’m way calmer and kind of not thinking about it. I just think it’s a great idea, you know, when you travel. Bring the cooler bag, be able to pack stuff up, and just have it with you so that you are not completely stuck if you are really hungry while you are out there on the road.

Liz Wolfe: I always do pack up, like, I’ll pack, obviously paleo kits.

Diane Sanfilippo: Sardines.

Liz Wolfe: And sardines; people know I love those. Maybe some, I don’t know, some olives vacuum-sealed, stuff like that. But I don’t; I mean, hello. We have the internet. Thank you, internet, for being able to point out any restaurant worth its salt within, you know, a whatever-mile radius. So I really do like exploring local flavors, and you know the local gems and all that stuff. So, I bring that stuff, but I don’t necessarily plan to eat it, I just plan to be prepared enough that I have it.

Diane Sanfilippo: Yeah. I mean, that’s part of it. Like, we knew we’d eat the EPIC bars and some of the other stuff, because we had flights that were, you know, 4-6 hours, and we had meals around them, but we just knew we would be a little bit hungry. Somehow, I have this feeling when I fly that the food I eat on the airplane, like, is separate from any other food that day. {laughs}

Liz Wolfe: {laughs} It is.

Diane Sanfilippo: I get, like ravenous on an airplane. And narcoleptic.

Liz Wolfe: If you are higher in the air, then you can jump, it doesn’t count.

Diane Sanfilippo: Okay.

Liz Wolfe: So you can climb a tree.

Diane Sanfilippo: Okay.

Liz Wolfe: You can be in a bell tower.

Diane Sanfilippo: Okay. I can be on a swing, and I can like take bites while I’m at the high point.

Liz Wolfe: Well, that’s risky because you come down real quick.

Diane Sanfilippo: Oh, darn it.

Liz Wolfe: You risk breaking the rules.

Diane Sanfilippo: Okay.

Liz Wolfe: Anyway.

Diane Sanfilippo: Yeah. Starving, and narcoleptic on airplanes. Like, cannot stay awake, so I’m like eating a snack, and half falling asleep while I’m eating my EPIC bar. {laughs}

Liz Wolfe: {laughs}

Diane Sanfilippo: I kill myself here.

Liz Wolfe: {laughing}

Diane Sanfilippo: Its not that I don’t want to go exploring and find cool places to eat, which we totally did, its just more like, I don’t have to worry about it. We can take our time and find a place, because worse case scenario, I’m eating whatever is in this bag, you know if it gets really bad. And that’s kind of the cool thing about getting over the whole blood sugar roller coaster and not being totally in that state where you are a monster sugar burner that you can wait an hour or more often, even if you are hungry, to find a place. Its not that I’m bringing it with the plans of eating all of it, it is more like what you were saying. It’s just kind of there, and I’d rather have it and just be rest assured that I’ve got something clean to eat. So, I recommend that people do that, they bring a little cooler bag and just have stuff with them. I think I have two cans of wild salmon that have been, pretty much across the entire country.

Liz Wolfe: {laughs}

Diane Sanfilippo: Like, 3 times. {laughs} Yeah.

Liz Wolfe: Oh my.

Diane Sanfilippo: Any other words of wisdom for our listeners here.

7. Movement and next episode intro. [44:46]

Liz Wolfe: Oh, what was I going to say. Oh! So, this episode will go up on the 26th, and just before we recorded this, I actually recorded with Katy Bowman.

Diane Sanfilippo: Not true.

Liz Wolfe: Right?

Diane Sanfilippo: No, this episode is going to go up on the 19th.

Liz Wolfe: I mean the 19th, yes, and then Katy Bowman is the 26th, but I recorded that episode right before this one. So, Katy pointed out some really interesting stuff about movement, and load bearing, and the way you kind of prime yourselves for nutrition, and you prime yourselves for health. I think when you are off traipsing, traversing the world, you are on vacation, I don’t think its such a phenomenon that you tend to, not always obviously, because you experienced a little rough patch there, but you tend to tolerate foods a little bit better. You cheat, and you feel okay. And part of that is because I think a lot of people are generally moving, and walking, and carrying their own weight, and just doing all of these natural movements, which is walking, and that actually has a really profound affect on your body and your health. So, move around a lot, you know. If you want to make sure you stay well, it is not just about food. It is about movement, it’s about enjoyment, and it’s about the lack of stress. So, don’t get super stressed out over the things that we are talking about here. These are just strategies. These are just rules of thumb, things to look out for. Also keep in mind that when you are traveling, it is a great opportunity to throw in some of that natural movement stuff and destress and all of that, and that will also compound the whole health equation, I guess. I’m not making any sense, but Katy definitely made sense when she talked about it, so tune in for that for sure next week.

Diane Sanfilippo: I think that makes sense.

Liz Wolfe: She is so smart, its ridiculous. Like, this whole world of alignment and movement and natural movement posture and all that stuff is probably as important as nutrition.

Diane Sanfilippo: Yeah.

Liz Wolfe: I mean, its probably more important than nutrition, quite honestly, its just not my field, and so I guess I didn’t realize before talking to her and before reading her stuff that, holy crap there is a whole vector of wellness that is untapped in my life.

Diane Sanfilippo: Mm-hmm. Yeah, I mean, that’s a lot of stuff I end up hearing about and learning about from Scott, too, just like neurological balance, and how much of that is related to our alignment and how we are moving and what we are doing all day. And just how the signals of that movement or that neurological balance sends to the rest of our body. You know, knowing that we have a nerve in our spine that connects in our gut, as well, the vagus nerve, its why a lot of people who are either in wheelchairs or have issues with spine curvature like scoliosis have a lot of issues going to the bathroom, because its all connected, you know. It is pretty amazing. I think between maybe being more relaxed, hopefully relaxed on vacation, I know when you and I travel, it’s not vacation, its travel, its work travel so that is a little bit different. But, you know, when we are traveling and on vacation, things can get a little off just because you are out of your element or you are, again, eating different foods, or the time is off, or whatnot. But I think a lot of times you get more leeway because of some of the movement. I think a lot of people move more when they are traveling. They are doing a lot more walking, and the relaxation that comes just from kind of being away from the stress of life.

Liz Wolfe: So offset any and all concerns about food and potential exposures by walking. Just walk. You wanna walk? Let’s walk. {silly}

Diane Sanfilippo: {laughs}

Liz Wolfe: That’s from Parenthood. I think in movie quotes, Diane.

Diane Sanfilippo: I’m really kind of scared, about, what happens inside your head.

Liz Wolfe: I know.

Diane Sanfilippo: And, your husband is for sure a saint.

Liz Wolfe: He really is. I mean, that’s just the truth.

Diane Sanfilippo: That’s a given.

Liz Wolfe: That’s a given. But listen, if you’re going to walk, wear the right shoes. Be a dork, and have on stupid minimalist shoes.

Diane Sanfilippo: I really like walking in the five fingers.

Liz Wolfe: Well, I trip over my toes a little bit too much.

Diane Sanfilippo: Do you?

Liz Wolfe: Yeah. But that’s a personal problem.

Diane Sanfilippo: I think there is a lot of minimal issues. {laughs} That’s because your feet are like a size 14.

Liz Wolfe: {laughs} Oh, that’s so sad. They are.

Diane Sanfilippo: They aren’t quite that big. I actually really like walking around in my five fingers. I think that they are, like, I just feel like I’m walking, like I’m a person. Like, my feet are actually touching the ground. Of course, they are not bare, because there is like glass and weird stuff all over the place. I don’t need to cut my foot, have issues while I’m hiking or whatever. We did a nice long hike, I think we were out for a total of maybe 3 hours or so in Kauai in the five fingers, and definitely, my calves the next day man. Burning!

Liz Wolfe: Yeah, which actually that is proof too that normal shoes are not conducive to natural motion for the feeling that you get after a long day in Vibrams or what have you. And P.S., like we do advocate being barefoot. I think that is a really wonderful thing, a good way to connect with the earth. But realistically, and as I’ve learned at the homestead, there is crazy stuff in grass,

Diane Sanfilippo: Yeah.

Liz Wolfe: Just like there is crazy stuff in city streets. I saw a spider the size of my face the other day, so. I don’t want to step on that.

Diane Sanfilippo: That’s big.

Liz Wolfe: Yeah.

Diane Sanfilippo: {laughs} That’s a big spider.

Liz Wolfe: It was. {laughs} {accented} It was as big as my face!

Diane Sanfilippo: This is a totally unrelated tangent, as well, but the five fingers, like wearing those things to hike, it also helps you to go easier on your knees.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: Because when you descend whatever you just hiked up, because pretty much inevitably you are doing some hills, you know, if you are just flopping your feet down, and it doesn’t matter where or how hard you step, you just kind of crash down on your joints, versus if you’ve got these five fingers on, you can’t just throw your foot down on a really pointy rock and that will be comfortable and work for you. So, it does really make you kind of pay a lot more attention. I know. Anybody wants to tell me about your experience hiking in them, let me know, but I’ve found it to be pretty good.

Liz Wolfe: We did our whole honeymoon in Greece in five fingers.

Diane Sanfilippo: That sounds good.

Liz Wolfe: I mean, we didn’t do … we did kind of a walkabout type honeymoon we did. We didn’t do, like, the stay in one place and go to cool Greek clubs. We walked a lot. And you know what, we ate some food that wasn’t so; we were pretty much primal, the whole time, but man we felt good. The ocean, and walking, and all that. It was good.

Diane Sanfilippo: Aww. Lovebirds.

Liz Wolfe: Yeah.

Diane Sanfilippo: Alrighty, well I think that about wraps us up for today.

Liz Wolfe: Cool. A little bit shorter this week. Next weeks’ is going to be closer to, I think an hour and 15, the interview with Katy was awesome. Even if you haven’t, if you are not familiar with her work, you absolutely should be. Its incredibly eye opening, so make sure you tune into that one airing on the 26th.

Diane Sanfilippo: Alright.

Liz Wolfe: And then after that, we’ve got Michelle from Nom Nom Paleo coming on the show too.

8. Balanced Bites news. [52.23]

Diane Sanfilippo: Sweet. I think, the one other thing I need to throw out there that folks need to pay attention to, on the Balanced Bites website, probably shortly after this airs or thereabouts, we will be finally, hashtag finally, opening up forums, so people can come on and ask all sorts of questions. I’ve got a ton of moderators ready to help everyone out, answer questions, and direct folks to the right information, whether it is on the blog, whether it is about the 21-Day Sugar Detox, all of that. We have just been chomping at the bit to get this thing live for ages, and we will be going up soon. And, I’ve got two fantastic ladies who will be offering one on one coaching services, and we will have that information live on the website also later this week, so I’ve got one woman who is an NTP, her name is Holly, and some people may be familiar with her from around the community a little bit, and then Charissa, who has been working with me for quite some time now, will be doing some coaching, some different, like mindset and wellness coaching, a little bit different from the NTPs do. So, different strokes for different folks, and lots of help for everyone, so keep your eyes peeled for that.

Liz Wolfe: Lovely!

Diane Sanfilippo: Great.

Liz Wolfe: Alright, so we will wrap it up there. We’ll be back next week with Katy Bowman. Until then, you can find Diane at http://blog.balancedbites.com. You can find me, Liz, at http://cavegirleats.com. Thanks for listening.

Cheers!
Diane & Liz