The Nourishment Mindset

My guest in today’s episode #69 of The Nourishment Mindset podcast is the wonderful Dr. Anthony Daffner-Milos, a wonderfully compassionate, fabulously educated, humble, gentle and talented Doctor of Physical Therapy. (I know this as I’m a patient and have recommended him to plenty of people!) Dr. Anthony is the owner of ADM, a concierge PT practice with mobile service for local patients in Collier County, Florida and telehealth for those located elsewhere.We discuss how he discovered his calling into the profession, his love of learning and resulting numerous certifications — if the man were a master of languages he’d speak about 50! As well as his specialized and comprehensive training in The McKenzie Method, a modality that has helped me and my husband tremendously. We also get into common mistakes he sees people making and his recommendations for overcoming them. Tune in to learn about what to look for in a PT or potentially find a match in a healer. Please note I mispronounced his last name: it’s MI-los, not Mee-los as I incorrectly said. Apologies!FINE READ-Seed Oil Scout is a great app and site that helps us avoid what Dr. Cate Shanahan refers to as The Hateful Eight, inflammatory seed and vegetable oils like soybean, canola, etc. I subscribe to their newsletter and learned a lot about the potential toxins hidden in our spice racks in their recent newsletter. It describes the two harmful substances used to sterilize spices — one of which is banned in Europe, and why you should think twice before buying a spice. The good news is that when you buy organic, you avoid these sterilizers. Check out the short article and let me know what you think!FINE FIND-Sometimes we need to take some time to rest and recharge during the day. This fine find, 20 Minute Power Nap by Paradigm Yoga is a 20 minute video that has saved me many times after a rough night of sleep or travel jet lag. The narrators voice is so soothing and in 20 minutes I come to feeling so much better.FINE RECIPE-Today’s “recipe” is more of a welcome board or appetizer for entertaining (or full meal!). You can make in smaller quantities or decrease the selection for small groups. This newsletter photo shows our family’s selection while in our shared home in Provence, France this summer. Chef Fletch is rightfully feeling extremely proud: notice the pestle sticking straight up in the green mortar? It’s the first time he has ever made perfect garlic aioli, and aioli is a serious affair! We’re so proud of our little foodie.From left to right, you’ll see his aioli (email me for the recipe!), a delightful and simple heirloom tomato salad (seeds removed) drizzled with EVOO (Extra Virgin Olive Oil) and balsamic glaze then topped with fresh basil and sel gris. Our main wooden platter there has grooves along the sides so we “framed” it with two kinds of olives (Nyons are black and Picholine are green; substitute here in the US). Then lined the bottom with rows of Comté, the most adored cheese in France by consumption (yum!) and cured sausage slices (wild boar). At the top there’s a beautiful herbed chèvre (goat cheese) with rows of sliced baguette featuring duck liver mousse and three tapenades — tomato, black and green olive.To the right of the platter we have a very simply sliced cantaloupe drizzled with more EVOO and sel gris and some sardines, which are great protein and true fish oil sources (the stuff you might be swallowing in capsules is rancid; whole food wins again!). It is of course a rather large “apéro” and actually served as a complete dinner for five that evening. Bon appétit!Lastly, if you haven’t bought The Nourishment Mindset book, what are you waiting for? It’s all about what the French do seemingly effortlessly a it’s part of their culture: the pleasures of the table. I also share my story of sickness and healing and serve up many practical tips and recipes for improving your health with real whole foods — all in a straight talkin’ manner, of course.Thanks for reading Nourishment Mindset Podcast! If you enjoyed this newsletter today, please share it with like minded friends or anyone who might benefit from our message.WEBSITES:https://www.conciergeptathome.com/favorfat.comhttps://favorfat.substack.com/https://amzn.to/3kDN85z This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Happy Transformation Tuesday, y’all! It’s admittedly been way too long. I took a summer pause to take my son to camp and decompress for awhile with the hopes that this time would inform future creativity. I have also been busy serving clients. On that note, if you would like a complimentary 20 minute consult to discuss any health improvement goals and see if we’re a fit for working together, I’m here to listen. Simply connect with me at FavorFat@gmail.com.In this episode #68, we begin with a question from listener, Mary Ellen, who asked me about supplements. This is a topic on which I’ve evolved due to some personal experiences from experiencing “silent migraines” and learning about some mineral deficiencies. I answer Mary Ellen’s good questions with some general advice about selecting supplements and share my own journey over the last couple of years regarding magnesium deficiency and finding Dolovent. If you have a question about supplements or anything else, be in touch!Then I move on to something that should NOT be controversial but is for some, especially the media funded heavily by Big Pharma and Big Food. Know that I aim to share my health-focused perspective and do not at ALL get political here. The Nourishment Mindset is apolitical; I can’t think of a much worse way to get our cortisol levels up. Each time I do yoga, meditate, pray or engage in any form of self-care I’m actively trying to lower my stress hormones, which is why I generally avoid poly-tics as it has the opposite effect.The MAHA Report was authored by HHS and posted on the White House website. It focuses on identifying the root cause factors for the shocking levels of disease in our youth and how to Make America(‘s Children) Health Again. It’s not perfect and frankly, there was almost nothing there that I didn’t already know, but the point is that it’s out there and it made national news. Although it should’ve been covered MUCH more extensively.We do not have a “health”care spending issue. We do have a massive problem with corporate capture and government entanglement, non-nutritive foods comprising the majority of our diets, being surrounded by endocrine disrupters, poor lifestyles and more. I dive into my take on each of these root causes then provide my answers to the necessary question of “what should my family do?” Tune in and then let me know your thoughts in the comments or directly.FINE READ-This is a heavy one! I’m nearing the half-way point of Dr. Jordan Peterson’s 12 Rules for Life: An Antidote to Chaos. This dude gets an A++ for straight talk! Pretty intense but also quite readable. I’m a large fan of personal responsibility which seems to have fallen out of favor in our culture but it doesn’t mean its ineffective. It is reminding me of one of the reasons I left a job I loved with a leading metabolic healthcare company: I wanted to be much more direct with my patients. Being in private practice affords me the ability to do just this and I’m aware that I’m not a fit for some people and that’s okay!FINE RECIPE- Spicy Tuna Melt CupsThis is a protein and nutrient packed household favorite developed by my husband, Patrick. YUM!1. Preheat oven to 350 degrees and grease a muffin tin.2. In large mixing bowl combine 5 oz tuna, 2 eggs, 1/4 cup sour cream, 1/4 cup mayo (watch out for seed oils!), 1/4 cup chopped onions, 1.5 cups shredded cheese, 2T minced herbs of your choosing and salt and pepper to taste. We also like to add a generous shake of Pluck seasoning!3. Fill the muffin tins with the mixture and top with a jalepeno or other pepper if you like.4.Bake at 350 degrees for 25 minutes and enjoy. They make a great snack or lunch when you add a salad topped with extra virgin olive oil and a side of fermented goodness such as kimchi or sauerkraut.FINE FIND-I’m loving this life hack taught to me by the wonderful Dr. Elizabeth Moran of Premier Gynecology in Charlotte, NC. She’s not only my doctor but a lifelong friend and SO knowledgeable about women’s health.I love a good sized squirt of lemon and lime juice in my morning “mocktail” of sparkling water (love my Soda Stream) with a pinch of salt. I buy organic limes and lemons but often can’t get through them before they turn. When visiting Elizabeth, I noticed she had them stored in dispensers in her fridge. She juices them after purchase and therefore has no issue with spoilage in her fridge. I bought these glass dispensers on Amazon to avoid plastic contamination et voilà! (If you’re wondering what’s to the right of them, that’s super nutrient dense fermented cod liver oil we take by the shot chez Huey.)That’s a wrap, friends. Many thanks for your support, questions and more. If you haven’t purchased my book, The Nourishment Mindset, please consider doin so on Amazon or my website for a signed copy. If you have ordered it from Amazon and benefited in any way, please consider leaving a quick review there. Santé and be nourished, y’all!LINKS:https://amzn.to/3kDN85zhttps://favorfat.substack.com/https://www.favorfat.comhttps://www.whitehouse.gov/wp-content/uploads/2025/05/WH-The-MAHA-Report-Assessment.pdf This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

In today’s solocast and episode #67 of The Nourishment Mindset, I touch on four topics that recently caught my attention. It’s admittedly a hodgepodge but there is one consistent thread and that’s the critical importance of knowing the INGREDIENTS in our food. We evolved eating real, whole single ingredient foods and that’s where we should focus for optimal health given nutrient density. As Dr. David Lustig, author of Metabolical says, “if it has an ingredient label, it’s suspect.” Bien dit (well said), as the French say. The problem is that the majority of Americans consume a shocking amount of nutritionally void ultra-processed junk that’s always a combo of the same brutal food equation: seed oils + glyphosated grains + preservatives/colorants + sugar or one of its 60+ other names. If this “recipe” appears on anything in your home right now, my best advice is to toss it out!We start and end with good news. Topic #1 is a discussion about food dyes/ colorants and I’m beyond thrilled to know that the US will FINALLY be banning these from our food supply. This is a massive WIN no matter what political side of the aisle you occupy. West Virginia, one of the most metabolically sick states, lead this charge so good for them. Two of my trusted resources for deeper dives on food dyes are Vani Hari, aka The Food Babe who wrote Feeding You Lies and Marion Nestle, author of Unsavory Truth (no relation to the Swiss food company). This and other health-related changes are what I have been hoping for this year, albeit skeptically.I, too, fell victim to Big Food marketing and I share my story of being a competitive age-group triathlete in my twenties and unknowingly downing this junk in bottle after bottle of red Gatorade, something I’d never ingest now. The ingredients including Red40 are a toxic soup marketed to athletes and children for “hydration” when really it’s a pile of chemical crap. (In case you’re wondering, you can hydrate with water with some added high quality salt like Redmond Real Salt or Baja Gold.)Topics #2-3 present unsavory and infuriating news and I’ll give you a couple hints: your milk and farmed salmon labels are hiding some super shady ingredients! Tune in to find out how what’s lurking beneath the surface of those incomplete ingredient labels and how to make healthier choices. I also highlight some truly disgusting “innovations” by the food industry including sugary cereal-inspired bacon and a coffee creamer that serves up a side of diabetes with every sip. All is not lost, however, as my son found a chip — or shall I say crisp company that has one product doesn’t use seed oils… what?!! Yep. (The only one here I found with ingredients that don’t make me snarl is the Classic Original; the rest have questionable stuff so buyer as always must check the ingredients!)Finally, Topic #4 deals with a new CGM (continuous glucose monitor) on the market that is ground-breaking because it’s the first one you can get legally if you don’t have diabetes! Lingo is sold OTC. This is important because this access has been restricted: I share my story of importing a CGM from Canada to know my numbers because I was peeved that I was unable to buy one in the good ole USofA. If you’re wondering to which numbers I’m referring, it’s blood glucose (aka blood sugar) levels. Knowing these numbers is important for a few reasons: 1) people with impaired metabolic function will show higher than healthy glucose numbers indicating a problem well before a pre-diabetes diagnosis; 2) every person is different with respect to his response to a given food; and 3) and most importantly, you can REVERSE diabetes and blood sugar issues but you must be aware that there’s an issue to do so. Since Type 2 Diabetes — a serious disease sickening every cell in the body, affects 50+% of the population (note I’m including “pre-diabetes”), it’s a critically important issue.I learned about Lingo when a sales rep contacted me to offer me a free trial. I eagerly accepted and like any good wife, volunteered my husband as the guinea pig. I was easily able to analyze his data through their Bluetooth enabled app and he received important feedback on how different foods affected his glucose levels in real time. Fun times with your health coach wife, right?!!FINE READ-I’m absolutely loving The Oxygen Advantage by Patrick McKeown. While breathing is an autonomic process — involuntary, that doesn’t mean we have it mastered. One of my brothers is a dentist and he sees rampant and serious metabolic outcome evidence of poor breathing on a daily basis. This book shows you simple techniques to assess and improve your breathing, which as you may have guessed, can be influenced by your lifestyle factors.FINE RECIPE-Here’s a super simple, refreshing summer salad with an Asian flair:* Use a veggie peeler to peel a cucumber, preferably organic.* Cut into fourths length-wise.* Chop into small pieces.* Place in a pretty bowl and toss with sesame oil and salt to taste. You can also add some soy sauce — just make sure it’s traditionally fermented.* Enjoy.If you haven’t yet bought the book, consider doing so on Amazon or my own website for complimentary shipping of a signed copy. Santé y’all!LINKS:https://www.favorfat.com/nourishmentmindset.htmlhttps://amzn.to/3kDN85zhttps://www.hhs.gov/press-room/hhs-fda-food-dyes-food.htmlhttps://www.hellolingo.com/https://www.thegoodcrispcompany.com/products/classic-original This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

I met Cheesemonger Raymond Hook 20 years ago when we worked together to design a Port and cheese program for high end restaurants. We embarked on a cheese and Premium Port tasting journey that ultimately led to visits to and partnerships with Sweet Grass Dairy and Point Reyes Farmstead Cheese Company. There are plenty of big personalities in the fine wine and culinary world, and Raymond’s vast knowledge and humble manner immediately impressed me. I have learned a shocking amount about food and farming from this gentleman.In today’s episode #66 we discuss his “aha” cheese moment, world travels to well over 100 dairies, the importance of knowing your dairy farmer and cheesemaker, a gateway cheese for the cheese hesitant and even a special cheese made only by women. Raymond highlights the importance of slowing down to enjoy meals mindfully and that “eating well is an act of self care.” He also shares his own journey to improved metabolic health and how he changed his nutrition, lifestyle and especially sleep habits to recover after heart surgery and lose 50 pounds.Raymond has 30 years of global sourcing experience working with producers, retailers, distributors, and importers and exporters. He’s worked with renowned food critics, chefs and food makers around the world and is a broadly published food journalist. He operates Capella — a cheese mecca in Atlanta featuring three cheese caves with direct imports and allocated cheeses, tastings, and shipping to contiguous US states. (We just sent a fabulously delicious and impressive corporate gift that truly delighted!)Nourishment Mindset subscribers and listeners are being treated to a special 10% off discount at Capella. Simply shop on the site and use the code Dixie10 to benefit!For my Fine Read, Fine Find and Fine Recipes each month, subscribe to The Nourishment Mindset newsletter at FavorFat.Substack.com.https://capellacheese.com/And if you haven't bought The Nourishment Mindset book, what are you waiting for? https://amzn.to/3kDN85z This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Filming this videocast was a true honor because I had the pleasure of interviewing someone I respected and admire. Her organization helped me improve my health and vitality after a traumatic birth experience AND regain some sanity during the events of 2020 and beyond. Please meet Sally Fallon Morrell, founding president of the Weston A. Price Foundation (WAPF), an organization inspired by the work of a 20th century dentist and author who traveled the world for a decade studying traditional cultures and diets. She is the author of numerous books including my favorite, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a farmer, activist and so much more. As a member of the foundation, I look forward to her quarterly WAPF journals and especially her “Caustic Commentary” section where she dishes up what she really thinks about current events and topics related to health; in other words, the straight talk I value.Today, the heart of her message is all about real, whole, traditionally sourced and prepared foods and supporting local farmers. This includes foods such as real raw milk (find it here near you!), organs, and meat with fat and skin intact as they all contain the animal fats that are “absolutely essential to our health.” WAPF both teaches the fundamentals of traditional eating as well as helps its members find nutrient-rich foods. (Spoiler alert — this is a more broad approach to eating which can include starchy carbs prepared properly, so in my opinion more realistic for the general population.)Many of the situations and conditions to which we’ve become accustomed to as the norm — chronic disease, jaws that don’t fit our teeth, medication lists including injectables for weight loss, infertility, poor sleep, mental illness and issues around food, traditional baby formula, etc. are NOT AT ALL normal. I admire WAPF for boldly shining the light on these problems as well as proposing solutions, including cost effective approaches, that work, as well as combatting those who wish to silence them.Sally and I discuss that improved health happens one small change at a time — she offers two quick and easy tips to “make a huge difference in your health.” I sincerely hope you enjoy this episode, even if you find items or opinions with which you don’t agree. Let me know what you think!FINE READ-Of course I offer Sally’s excellent and information rich cook book, Nourishing Traditions. If you want a deep dive into Weston Price’s work, his book Nutrition and Physical Degeneration (first published in 1939) is a commitment that is worth it.FINE RECIPE-One of Sally’s two easy tips for improving your health is to avoid store-bought dressings which contain inflammatory fats and often preservatives and not so natural “flavors.” The good news is that making your own dressing at home is both easy and inexpensive. Her cookbook has plenty of dressing recipes and below I share an edited version of the most basic:* add 1 tsp of Dijon mustard to a small bowl;* add 2 TB plus 1tsp of raw wine vinegar and mix;*add 1/2 cup EVOO (extra virgin olive oil) in a thin stream mixing well.The above makes a 3/4 cup serving. Her recipe recommends a little expeller pressed flax oil which I don’t tend to have so I usually make it without it and add quality sea salt and any finely chopped fresh herbs I have. Voilà!FINE FIND-Baja Gold is one of the vendors I met at the October 2024 WAPF Wise Traditions Conference. They graciously offered me a generous sample of their mineral sea salt and WOWZA! I love this stuff.CONNECT-In closing, do you have a show idea or question? Send them my way to FavorFat-at-Gmail.com! Want to take steps to improve your health or have me speak at an in person or virtual event? Let me know!Haven’t yet followed us on Instagram? Find NourishmentMindset.STILL haven’t read my book, The Nourishment Mindset? Order it today!LINKS-https://www.westonaprice.org/https://www.realmilk.com/https://amzn.to/3kDN85zhttps://bajagoldsaltco.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

EPISODE #64If you’re a Mom, you may be aware of the concept of “Mom fails,” which is just a part of the job. We learn from them and move on. In general, I believe that learning from “fails” is a super important part of being an evolving human.In today’s episode #64 — audio only, I’m drawing a parallel between making metabolic health improvements and a very challenging project I took on eight months ago. Specifically, I’m offering seven lessons learned from “acting fails” after a return to acting stage after a 33-year hiatus.In May of 2024 I auditioned for a significant role in a four-person play and was cast! We just wrapped three weeks of performances of The Last of the Red Hot Lovers on Sunday and it was a HECK of an experience, complete with hard work, laughter, tears, deer in headlights fear and more. Sure, I’d been on stage hundreds of time as a dancer, but the part where you’re delivering lines in real time to a live audience (which may laugh at different sections each night or not at all), is a leveled up experience!My hope is that if you have specific behavioral or outcome changes on which you’d like to focus to improve your metabolic and overall health, that my recent lessons learned will help frame this process for you. In other words, this is also a list of what I wish I’d known, but the discovery — and those actor fails, was part of what made the process so very rewarding. That and an incredible cast, director and theater team who were all so patient and mentored me.Give it a listen and let me know what you think! Also, if you’d like to engage in a 15-minute complimentary consult to ask me questions and/or find out if we’re a fit to work together to help you along your metabolic health journey, simply reach out.Be nourished y’all! And don’t be a stranger. I love hearing from listeners — send your questions, comments and show ideas. Santé.PS - going forward my solocasts will be audio only and I’ll use video when I ‘m conducting an interview. On that note, February’s episode #65 will be a videocast as I have a guest I’m super excited about.SUBSCRIBER CONTENTSubscribers receive an email the moment the show is live and in addition to show notes and links, it includes my Fine Recipe, Fine Find and Fine Read each month. For example, this month's recipe is a super quick and easy egg alternative for breakfast with two unusual and delicious ingredients.To subscribe, visit FavorFat.Substack.com and enter your email.LINKS:https://www.favorfat.com/#/https://news.wgcu.org/2025-01-10/dialogue-physical-comedy-of-red-hot-lovers-amplified-by-cozy-confines-of-marco-theaterhttps://thinksmart.metabolicmind.org/https://www.amazon.com/dp/B0C3ZPFCS6?tag=bravesoftwa04-20&linkCode=osi&th=1&psc=1&language=en_US This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

What percentage of Americans do you think lose sleep fretting about money matters in the middle of the night? (Hint, it’s well over the majority!) When I was livin’ it up in San Francisco working in the wine industry, I managed to rack up some impressive debt, and it frequently impacted my slumber. Over the years there were other financial issues such as worry over estate planning once my son was born and then Covid came and tanked the stock market and subsequently sent interest rates up and inflation especially sky high.Sleep is a critical factor in the body’s ability to function optimally and repair itself; in other words, it’s a cornerstone of metabolic health. Which is why in today’s episode #63 of The Nourishment Mindset, we’re talking with a financial expert who wants to help YOU get a better night’s sleep. (This is a pod-only episode as we’re in the middle of a move and I’m also rehearsing for a play so I didn’t elect to video edit.)Meet CERTIFIED FINANCIAL PLANNER™, Chartered Advisor in Philanthropy,® Accredited Tax Preparer® and my husband, Patrick Huey. He’s a self described “comprehensive financial concierge for real people” and offers plenty of sound, actionable advice as you prepare for 2025.Patrick discusses how to cultivate financial health, what we should and shouldn’t worry about and most importantly, how to find balance when it comes to making, saving, spending and giving money. We talk about how to assess financial health, determine if you would benefit from working with a financial advisor and what to look for in your search for a good fit.“Everyone has a plan until you ask them to produce it.” - Patrick Huey, owner of Victory Independent PlanningWe also emphasize the importance of getting that second opinion if you already have your money house in order. I recently had a dentist tell me I needed a freakin’ root canal. After seeking a couple of second opinions, I learned that there’s nothing wrong with my tooth after performing a simple a cold test with an ice cube at home! While it’s standard practice to get a second opinion in medical matters, it’s much more rare in the world of finance. If you walk away with one takeaway from this episode, take this: get a second opinion on your financial health, which is significantly more comprehensive than your investments! There are so many money managers out there who do just that — focus solely on investment accounts, leaving estate, tax, health and other planning to others… Or sadly and commonly, no one.Financial health is about so much more and in this episode, you’ll learn about Patrick’s SMART® approach to gliding into retirement and much more.****I’m thrilled to offer Nourishment Mindset subscribers this special, no obligation offer through January 15: a complimentary signed shipped copy of Patrick’s Seven Pillars of Financial Wisdom to help you determine if you’re getting the maximum benefit from your current approach to financial health. To receive one, simply email me. (FavorFat@gmail.com)FINE READS-For those who want a more comprehensive read, Patrick spent nearly a decade crafting only the book he could write. AND didn't toss me off our Camas, WA balcony to the coyotes the night I gave him this feedback after reading the manuscript: “There’s a lot here. But you need to start over from an organization stand point.”History Lessons for the Modern Investor takes a rollicking romp through the past helping you learn important lessons from historical figures to become a better investor today. For example, Julius Caesar, courtesy of some heavily armed guys in togas, discovered that mental shortcuts can lead to disappointing results. He learned it the hard way, but you don’t have to. Nicolaus Copernicus didn’t think the universe revolved around him—rare for a genius of his time. His economic theory is the secret to funding a long retirement. And you won’t risk getting burned at the stake…To check out all of his books including a travel thriller, visit Patrick’s author page.FINE RECIPE with a FINE FIND- Dixie’s Go To Tuna Salad with Sea SeasoningI’m combining my Fine Recipe and Fine Find this month since this sea seasoning adds flavor and an essential trace mineral, iodine. I love Maine Coast Sea Seasonings and regularly use their organic triple blend.Sometimes you need a quick, healthy fix and my Go To Tuna Salad is one of my favorites! Serves one so feel free to multiply for more mouths. Add everything together, stir and enjoy:1.One can of tuna, preferably wild caught and in either olive oil or water;2.Mix in 1 generous TB avocado oil mayo — Primal Kitchen and Sir Kensington’s are my preferred brands (no stanky seed oils - traditional mayo always has ‘em even if they advertise “olive oil” on the front so check those ingredients);3.Chop 1 mini cucumber (or a half of a regular one) and toss in;4.Add 1tsp Dijon if you enjoy mustard and/or a couple TB finely chopped nuts;5.Generously salt with a high quality brand such as Redmond.6.Consider adding a Sea Seasoning with iodine to support thyroid health and add delicious flavor!PS - If you happen to live in SW Florida, please support local arts come see Last of the Red Hot Lovers, a comedy about a married man’s midlife crisis by Neil Simon. We’re playing at the Marco Island Center for the Arts theater January 8-26. My character, Bobbi Michelle, is a nutty out of work night club singer who takes medicinal weed instead of tranquilizers because she has this inability to swallow pills. She’s essentially harmless — sweet and sexy, but also super ditzy, and her singing is um… you’ll see. For more, check out the features in Coastal Breeze and Marco Eagle. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Am I 100% sugar-free? Heck no! But I’m 95+% sugar-free, and this is sayin’ a lot for someone who in her teen years used to compulsively binge on the stuff. (Turns out when you remove all dietary fat from your diet, you crave sugar.)Today’s Nourishment Mindset episode #62 guest, Michael Collins of SugarAddiction.com has climbed many addiction and health journey mountains, and he’s come out on top with a simple message: if you’re addicted to sugar, he can help you detox. For the last 12 years, he’s helped people heal and recover their vitality and mental clarity.During our conversation, we discuss how all addictions revolve around a dopamine regulation issue. Michael states that we’re not really looking for something sweet: what we really want is a quick hit of dopamine to feel better given stress, anxiety, depression, etc. When our brains are wired to turn to sugar for self soothing, it’s a pattern and the longer it exists, the more “hard wired” we become.From a metabolic point of view, having a treat here and there is something we can handle if we’re well nourished and insulin sensitive. However, most people are both nutrient deficient and insulin resistant, which can lead to a blood sugar roller coaster and addictive tendencies including cravings and withdrawal. If you find yourself suffering consequences either metabolically or emotionally given your relationship with sugar, you have an issue. The good news is that detoxing from the stuff can help you incorporate new soothing practice and build new neural pathways. Tune in to listen to his story of addiction and recovery, and learn about his approach. And learn my “pause button” approach to preventing mindless or addictive eating. Then let me know what you think including my nutty comments on bringing back smoking! Lastly, check out Michael’s Quit Sugar Summit which is happening in January 2025 — it’s packed with impressive speakers!If you're not yet a subscriber, head over to FavorFat.Substack.com and join our Nourishment Mindset community for free. Each month's episode will come directly into your inbox and include a show synopsis as well as a fine read, fine recipe -- this month's is a super easy, nutrient dense breakfast casserole, and fine find.Santé y’all! Dixie This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Before I dive into our main topic, I want to highlight something I find truly ridiculous: the “Beefless ground beef” I saw on a Trader Joe’s shelf. If someone wants to eat plants infused with toxic seed oils and preservatives, that’s their call, but let’s call it what it is, and that ain’t beef! I also am not personally shopping for cheese-less cheese, grape-less wine nor olive-less olive oil. What is it with humans?!! Why do we take what Nature perfectly made, much with it, and listen to those who claim it’s healthier?Another mini rant I discuss in this episode: the new USDA dietary guidelines (ahem, conflict of interest ridden same ole hot mess) set to come out in 2025. Nutrition Coalition’s Dr. Nina Teicholz is one of my heroes for highlighting these conflicts of interest and lobbying to get better people who aren’t owned by Big Food onto this committee whose “work” drives what’s available in anything our massively obese government touches — for example, schools, hospitals, prisons, etc.Alright! Let’s get down to biznass: avoiding the holi-daze and cultivating a nourishing, meaningful season. This starts with mindset, y’all! Ask yourself what is most important to you, how you’d like to spend your precious time. I can guarantee that you’ll feel a lot better come January if you set some parameters as for how you will spend your time, money and of course nourish yourself.We discuss that Big Food is happy to offer you even more conveniences which will cost you more AND inevitably contain toxic seed and vegetable oils. While it might take 10 more minutes to wash and cut veggies and make your own quick dip — two dip recipes coming in November (!), you’ll save money and have a healthier veggie platter, for example.I recommend four main tips for nourishing yourself while enjoying the holidays: 1) Nourish thyself with sleep, hydration, quiet time each day and of course nutrients; 2) establish a game plan for your non-negotiables such as sleeping 7 hours per night, moving 3-5 days per week (even if it’s shorter than your traditional routine), a five minute calming practice when stress appears; 3) come up with some quick go-to menus for those busier nights; and 4) remember, it’s ok to say NO or make a quick appearance at an event and then retreat. Successful entrepreneurs understand that their businesses can’t “run” them. It’s the same with the holidays — don’t let this time of year run you. Think about what’s important and honor what is best for yourself. This will help you glide into the New Year nourished, energized and ready for what 2025 will bring. (Versus financially, mentally and physically hungover.)-FINE READS-Last month I mentioned how RFK Jr. has boldly brought attention to our nation’s crippled metabolic health. Thankfully, the conversation continues and with an unlikely duo — a brother-sister team with extensive experience in the trenches: Calley and Dr. Casey Means. I’ve recently enjoyed some truly enlightening podcasts featuring these two passionate people, who offer an impressively informed perspective on the root causes and solutions. You can hear them on Joe Rogan and Tucker Carlson. (I realize these gents might not be in your political camp — I’m an independent, but their message transcends politics and I applaud them for highlighting our nation’s most pressing problem.)I am looking very forward to reading Good Energy! And although I’d rather get my hands on it sooner rather than later, I’m thrilled to see that there are 37 holds placed on the 16 copies in my local library system. The more people who read their message and adopt a lifestyle promoting real whole foods, the healthier our society will become.-FINE “RECIPE”- Dixie’s Redneck RisottoThese recipes are available to subscribers. To subscribe, visit FavorFat.Substack.com.-FINE FINDS-I was recently shopping in Sprouts and a super cute tea brand caught my eye: Budda Teas. I bought the chamomile CBD tea and absolutely love the subtle aroma and taste. I was also stunned by how well I slept. (Normally I’m up once per evening to visit the loo, and not only did I skip that routine, I overslept!) To be clear, I cite “user error” in not setting my alarm clock correctly.As the holidays approach, please consider my book, The Nourishment Mindset, for those on your list. I enjoyed signing and personalizing gifts last holiday season and am also happy to include a card. You can buy it on Amazon or my website for a signed copy shipped free of charge.If you’re a sweetheart and have already purchased, please consider spreading the love by recommending it to a friend and/or writing me a review on Amazon or your preferred podcast platform! More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Santé and happy transformation Tuesday, y’all! Today’s solocast is a topic I’m particularly passionate about and the root cause of all metabolic conditions including diabetes, obesity, and many cancers and serious brain disorders like dementia. It’s also something whose effects we can “see” happening (and therefore take measures to prevent) 10-20 years before they manifest with a very simple blood test that almost no physician orders. Why?!! Well, dive into the episode for some sassy commentary on that piece and to learn what to do about it.In this episode #60, Root Cause Revolution: Unveiling the Cause & Cure for Metabolic Disease, I will unveil both the root cause for this affliction affecting 90% of Americans and how to “MBA it;” or, in plain English, fix it. The good news is that the solution is simple. Not necessarily easy, but super simple.We also get into something menacing that nearly every American has done “for better health”… or (gasp), you might be doing right now. It’s a four-letter word, $90 BILLION dollar industry AND a metabolic health wrecker. This behavior robs us of nutrients, happiness and vitality, yet it’s rampant and keeps you in a never ending cycle of MEH and muscle loss, and therefore diminished metabolism. Talk about counter productive!Today you’ll learn about cultivating a Nourishment Mindset as well as five tips for improving your ______________ (in other words, the solution to the root cause problem). Gotta listen to find out!For my fine reads, fine recipes and fine finds, please go to FavorFat.Substack.com to subscribe to my listener/viewer newsletter which will alert you to new episodes and provide this subscriber-only content.If you haven’t purchased my book, The Nourishment Mindset, please go to FavorFat to purchase a signed copy with complimentary shipping or search for it on Amazon using my name. More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table!Santé and be nourished, y'all! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

One of my favorite quotes is from Jocko Willink, a retired Navy SEAL commander, podcaster, co-author of New York Times Best Seller Extreme Ownership: How U.S. Navy SEALs Lead and Win, and author of Discipline Equals Freedom: Field Manual among other works. He states, “Don’t expect to motivated to get out there every day and make things happen. You won’t be. Don’t count on motivation. Count on discipline.”YES! I love discipline. Because even when I don’t feel like doing X or Y, 95% of the time, I’m just get ‘er done anyway. I learned discipline from my Mom, then used it in my ballet and triathlon training and academic pursuits, especially when I was working in a director level job that required travel while in business school full-time. Discipline and determination will help drive you to your goals when you begin to waver or dream up excuses. Which is why I love Joey Pinz’s Discipline Conversations podcast and was honored to be a guest on his show earlier this year. Joey hosts weekly conversations with people from the health and wellness industry, business, arts and more to discover how discipline influences their lives. I admire his personal health story of focusing on discipline to lose and keep off over 135 pounds, and had a blast connecting with him as he also happens to have a great sense of humor. We discuss how I use discipline in my life, delve back into some of my darker past when I was dealing with an eating disorder and discuss how people can recover their health through focusing on nourishing, nutrient rich foods. Given his Italian heritage and my love of the country and Europe in general, we also dive into some of the fun traditions and health-promoting habits found abroad. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Today’s episode #58 -- Awe Heals & You've Gotta be Weird to be Well, was inspired by a gentleman who asked me for some parting words of advice. It truly touched me — his vulnerability and desire to heal, and I wrote to him the following (which is not mentioned in the audio portion of the podcast):If there is one thing I can leave you with, it's intention. Some would call it discipline. Diet culture/mentality tells us we can be on/off "track" or the "wagon," but the real, genuine truth is that we shouldn't and can't if we want to be truly vital. Each day is an opportunity to nourish, and the choices we make directly affect every single cell in our body. This doesn't mean perfection is required; after all, we're human and sometimes we just want pleasure. But we must be honest about the nutrient richness (or lack thereof), as well as the fact that most of what Americans eat is not in my opinion actual food. We live in a drive thru/drive by culture of carbs and sugar and snacks and products that deliver no nutrition or worse in the form of preservatives, dyes, emulsifiers, conditioners, etc. Which means the darned truth is that you have to be ok with being "weird" to be healthy, at least in this food environment. So at the end of the day, it's making a decision to put your health first. To choose real whole food single ingredients and spend the time necessary to purchase/prepare/enjoy. ("I don't have time" to me means that the person talking has not chosen his/her health first.") Before the temptations. Before the default setting to worry about it tomorrow. Before anything else really. Kind of like putting your own oxygen mask on before helping others. Might even seem "selfish" to others, but then again a lot of people don't value their health.The above inspired my message in today’s pod: that you gotta be a little weird to be well in today’s food environment. It might get ya called “picky,” “anal,” or even worse, but I dare to ask, what does this say about the person name calling? Does he value his health? Does she comprehend the value of a healthspan versus a lifespan?In a culture where nutrient deficiencies and metabolic disease are RAMPANT, there’s one thing that is crystal clear to me: much of the advice we’ve been given for decades is REALLY BAD. In fact, this realization circa 2016 is what inspired me to go back to grad school, wind out of my marketing and management consulting agency, and forge a new path forward with The Nourishment Mindset and my work as a health coach via Favor Fat. I went through a stages of grief in a way — first denial, then anger/bargaining/depression and acceptance plus a desire to help our culture cultivate vitality.In order to do so, prioritizing at least five things is critical: nutrition; Nature and natural light; sleep; movement; and your personal environment. I discuss each of these with examples and offer a look back at previous episodes such as #2 Get Your Fats Right, #35 Let’s Talk Zzzzs, #28 The Real Benefits of Exercise, and #14 Simplify & Detox Your Life. And end with a quote from one of my favorite sites, Grateful Living: "When suffering constricts the heart, awe stretches it back out, making us more compassionate, loving and present.” Getting out in Nature is one of the best ways to cultivate vitality AND you get a free boost of natural light with Vitamin D included!-FINE READ-When I found out Dr. Cate Shanahan, one of my three nutrition super duper heroes, was writing a new book I jumped at the opportunity to pre-order it. After all, it was on Vinnie Tortorich’s podcast in 2015(ish) that I learned about her work and one of the two books that changed the course of my life personally and professionally, Deep Nutrition. Her latest work of art, Dark Calories, is a phenomenal read and provides a deep dive into the ills of her aptly named Hateful Eight, the vegetable and seed oils that wreak havoc upon our health. In today’s episode, I discuss some of my key takeaways — one of which brings me back to my two decades in the wine industry: oxidation. Y’all, it ain’t good for (the vast majority of wines) and it ain’t good for YOU. To get the others, you’ll need to listen to the episode and seriously consider getting your own copy of Dark Calories. Mine is at least 20% dog-eared, which is an indication of concepts that are either new to me — a metabolic dork, or need to be rendered unforgettable. Imagine my utter amazement when I read through the Acknowledgements and saw my own name there! This is like having your favorite rock star or celebrity mention you. (I don’t care about rock stars or celebrities.) And I’m in some pretty good company. #GraciousGratitude!!!-FINE RECIPE-So this one is admittedly a little different; one of my son’s creations. He loves the idea of orange soda and I will admit has tasted Fanta, but when he asked me to buy a pack at the store, I (shockingly) refused. And yes, he already knows why: colorants, citric acid, etc. Instead, I asked him how he might recreate Fanta at home. And he came up with an organic orange soda recipe (available on FavorFat.Substack.com).-FINE FIND-I’m repeating here as a continued show of love to Chef James Barry, creator of Pluck, a delish salty spice that helps you micro-dose mega nutrients in organs! Nourishment Mindset listeners get a special 15% Eat Pluck discount: simply use the code NourishmentMindset when shopping on the company’s website, EatPluck.com!-PRETTY PLEASE-If you haven’t purchased my book and you’ve made it all the way to the end of this monthly newsletter, let’s get movin’: you may do so on Amazon or my website for a signed copy shipped free of charge. Be sure to check out Dr. Cate’s quote on the back cover!If you’re a sweetheart and have already purchased, please consider spreading the love by recommending it to a friend and/or writing me a review on Amazon! More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

From picky eater to offal and parasympathetic pause champion! Today’s episode #57 features celebrity chef, author and entrepreneur James Barry. I "met" his culinary creation — Pluck, a grass-fed regenerative and organic seasoning featuring offal — highly nutrient rich organs alongside organic spices and Redmond Real Salt, some years ago and have been in love ever since. It was a true pleasure to learn the story and motivation behind his chosen life path as a nourisher extraordinaire and organ champion, and I’m thrilled to share his health promoting tips with you. Chef James reveals that he wasn’t born with a refined palate; in fact, he was a picky eater until entering culinary school in his late twenties. He posits that picky eating stems from past traumatic experiences and can be mitigated by confronting fears and slowly introducing culinary elements such as texture and umami over time. James is all about connecting what we’re eating to our health, and uses a “micro-dosing” approach to both learning how to broaden your palate and include organ meats in your approach to nutrition. For example, shaving beef liver into hamburger meat or adding finely chopped chicken hearts or beef tongue to otherwise muscle meat focused Taco Tuesdays. I love this because it’s exactly what I do chez moi AND how I encourage inactive people to begin exercise. We’ve got to be realistic, y’all — if you’re not in the habit of hitting the gym and think that anything less than an hour doesn’t count, you’re never going to get there. But if you lace up your sneakers and take a 5-10 minute walk down the block every day, this will add up and have profound, sustainable health improvement effects on your life. If these shavings and textures don’t sound appealing to you, all the more reason to check out Pluck! Nourishment Mindset listeners/viewers/subscribers get a special 15% discount at checkout when using the code NourishmentMindset.SHOW LINKS: https://eatpluck.com/ https://www.amazon.com/Nourishment-Mindset-Dixie-Lee-Huey-ebook/dp/B0BRYR38MZ/ref=sr_1_1?crid=2L9T3EGQEIA7A&keywords=The+Nourishment+Mindset&qid=1674729599&s=digital-text&sprefix=the+nourishment+mindset,digital-text,96&sr=1-1https://www.theguardian.com/food/2024/apr/09/swapping-red-meat-for-herring-sardines-and-anchovies-could-save-75000-lives-study-suggestshttps://academic.oup.com/eurjpc/advance-article-abstract/doi/10.1093/eurjpc/zwae117/7634478?redirectedFrom=fulltext This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

It's ALL about the INGREDIENTS y'all!We’ve all been taught to look at the calories and the now gi-hugic nutrition label, but the real nutrition story is told in the INGREDIENTS! Today’s episode is about tossing out those frames from the 70’s (when this government interference in nutrition started) and putting on some modern lenses to evaluate food based on what it gifts to your brain and body.A diet is about restriction; it also rhymes with riot. Nourishment is about healing and vitality; it’s a lifestyle. On a diet, 100 calories of gummy bears is fine; when you’re nourishing yourself, you’d much prefer 100 calories of steak. (Not that calories are our focus nor that you’d only eat 100 calories of steak!) The steak is filled with a cornucopia of vitamins and minerals; the gummy bears deliver nada.There are plenty of powers at play who want to convince you that plant alternatives are on par with the real deal. Here at The Nourishment Mindset, we’re calling b******t. Let’s talk eggs versus plant-based eggs. The former is filled with nutrients from one ingredient, the egg — Nature’s veritable vitamin. No seed/veg oils, stabilizers, chemicals, preservatives, etc. The latter is a hot mess of ingredients — many of which are unpronounceable mysteries. (I love that the faux egg label below mentions being made in a facility that also processes REAL food!)Ultimately, how you nourish yourself is your choice. Open your eyes!-FINE READ-I just loved Dr. Georgia Ede’s Change your Diet, Change your Mind. She’s a bold nutritional psychologist who isn’t afraid to tell it like it is: your brain NEEDS meat! In fact, she dedicates an entire chapter to this subject, “Meat: the Original Super Food.”-GREAT NEWS-J’adore la belle France! And she just made me very happy by passing a law banning companies from trying to sell faux meat, or what I call MUTT labeled with meat words such as “steak” and “ham.” Why is this important? Well, the very concept of nutrient density. Calling something steak doesn’t mean it delivers the nutrients in a real steak, and it certainly doesn’t account for all of the garbage ingredients for which people are paying more.Oh my goodness, given that I introduced Travis the Newf in the beginning of this episode — gotta watch the video, y’all, I just got an idea: I’ll cook him up some plant-based meat and some real meat and do an experiment to see which one he picks! Stay tuned… I’m not worried about it because I’m damned sure he’s not an idiot.-QUICKIE NOURISHING RECIPE-So this is REALLY simple and it’s a go to a couple of times a week when I’m in the middle of my work day: iodine rich tuna salad. Combine a can of (preferably) wild caught tuna with a tablespoon or so of avocado oil (seed/veg oil-free) may — I love Primal Kitchen’s. Add salt, finely chopped nuts of your choosing, and some herbs if you like. Santé!-HIPPIE DIPPIE PRODUCT-I just LOVE Redmond and have mentioned their sea salt many times! I recently ordered their Bentonite Clay and have been making super easy facial masks by adding water. It tightens and smooths the skin. And has only natural ingredients.-SHOW ME THE LOVE-If you haven’t purchased my book and you’ve made it all the way to the end of this monthly newsletter, let’s get movin’! You may do so on Amazon or my website for a signed copy shipped free of charge.If you’re a sweetheart and have already purchased, please consider spreading the love by recommending it to a friend and/or writing me a review on Amazon! More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table!-LINKS- https://amzn.to/3kDN85z https://www.favorfat.com/nourishmentmindset.html https://www.euronews.com/culture/2024/02/28/france-issues-ban-on-steak-and-ham-labels-for-plant-based-productshttps://www.amazon.com/Change-Your-Diet-Mind-Powerful/dp/1538739070/ref=sr_1_1crid=32KDTPRN4A6L6&dib=eyJ2IjoiMSJ9.Nc8M8vvs6zwi283ZvECiIDJmUZn2FlEu4rDYjVTnCnoJNpcuaTX30r0VpLjPIR0JxItgGFTYxofcmnKuJG6C6jXgycyI95mW7ygEbYgZk3IDlTMFdrboM1ZJD-ywluQbsslZbQ8Kzi0ijiFXtcEZa-PyUher-pjGtHVfma1Hv2YF58KxXiVDFMpFkmz3f2UsDvxGptzJgTOhHBKPhzVJQr3XjuNXrbOcSrJln1wk9fU.74dV68Y5c3JCgUC21KlZg6mWdSnKFxnGZNVuxHtacDY&dib_tag=se&keywords=Change+your+Diet%2C+Change+your+Mind&qid=1711832427&sprefix=change+your+diet%2C+change+your+mind%2Caps%2C143&sr=8-1 https://www.primalkitchen.com/products/avocado-oil-mayo https://redmond.life/products/redmond-clay-10-oz?variant=18317282050115 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

This is our third show about nourishing kids inspired by an article in my French village’s newsletter featuring the three chefs of the elementary school who strive to serve balanced, locally sourced, organic lunches with variety! (Previously, we aired episode 3, Kid Food, and episode 27, Let’s Cook.) Warning if you watch the episode on YouTube: got Florida wet hair and just don’t care!Here are links to example menus at the elementary school in Châteauneuf du Pape and my local school distract in Collier County. Please note the French menu is made with fresh ingredients by school chefs; our school processed “food” is delivered via truck and filled with preservatives, seed oils, glyphosated grains and Lord knows what else.Is it any wonder that you don’t see wild animal behavior in French kids?!! The culture has an eating schedule focused on real food and is not snacking around the clock. These kids don’t suffer from the blood sugar roller coaster nightmare that many a hangry American kid displays. It’s almost like there’s a nutrition connection with mood, hyperactivity, concentration and more!We then venture into one of the most important health books I’ve read, Pandora’s Lunchbox: How Processed Food Took Over the American Meal, where author Melanie Warner details many of the horrors of our food system including cereal, the 5000+ unstudied GRAS “Generally Recognized as Safe” additives the ever effective FDA allows companies to self-regulate, dough conditioners and of course, seed oils. We then “tour” through the production of soybean oil with this warning: you may barf! And then wonder over to one of my favorite parenting books, Raising Happiness, by Dr. Christine Carter and specifically, chapter 10, “Eat Dinner Together.” Here Dr. Carter espouses the importance of family meals, which are “the most important science-based advice I will give you for raising happy kids… benefits are remarkable,” because they lead to better emotional stability, grades, mental and physical health.The Nourishment Mindset is not about taking food to extremes; rather, it’s about finding your balance. Knowledge about real foods and the shitty stuff we allow in our food systems is power because you can then choose how you want to nourish yourself. My personal philosophy is to focus on making plenty of “health account deposits” and enjoy my occasional withdrawals such as the gator bites I had last weekend at my favorite restaurant in America, Capri Fish House! (Think sunny day, calm cove, feet in ocean, fresh seafood and white wine in hand while kids romp on the beach — my petit paradis.)Let me know what you think of this episode! Send me your questions, comments and show ideas. And please like and follow me on Instagram, YouTube and LinkedIn. And of course, please spread the word about my book, The Nourishment Mindset, which you can buy on Amazon or my website for a signed copy.Thanks for reading Nourishment Mindset Podcast! Subscribe for free to receive new posts and support my work.https://amzn.to/3kDN85zhttps://www.favorfat.com/nourishmentmindset.htmlhttps://www.chateauneufdupape.org/images/image_site/Vivre-A-Chateauneuf/Jeunesse/Restauration-scolaire//menus-novembre-decembre-2022.pdfhttps://schools.mealviewer.com/school/TommieBarfieldElementary This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

The first time I spoke with Michael, I felt like I was reconnecting with a friend. Like a mental health counselor should be, he is warm, genuine, content and a particularly good listener. Michael is also funny and extremely well read. (Reminds me of another Pitt grad I know — my husband, Patrick Huey: maybe there’s somethin’ to studying in Pitt’s iconic Cathedral of Learning.) And like a good, long-time friend he is unapologetic about his awesome quirks like raising Nigerian dwarf goats and jumping on couches. (Watch the Youtube version to see his agility, y’all!).In today’s episode #54, Michael shares his secrets for surviving in a sea of estrogen, which include farm work alongside his super skilled and visionary wife, Caroline, and their daughters. He shares his backstories about being held in the grips of sugar and video games, as well as how he came into his calling of counseling. I really enjoyed learning about how he connects with his patients and uses therapeutic modalities - including humor(!) that match with their interests and personalities to get in a state of flow with them. We of course get into a discussion of how nutrition impacts mental health among all ages; from ADHD to dementia, we see a link between food choices and metabolic outcomes. Bottom line, y’all: ultra-processed foods with their addictive, cheap, inflammatory inputs including toxic seed oils, sugar and all of its forms and cheap “Glyphosated” grains leads to an incredible array of mental and physical health problems. Michael and I end with a discussion of the importance of having a relationship with yourself, and he wisely passes down the advice to “make friends with your mind.” In practice, he has patients describe the characteristics of a good friend, and then asks them to treat themselves in a similar manner. I love this idea and will certainly use it in my practice, where I hear things like “I’m my own worst critic” or “I hate myself when…” or “I’m so bad” all too frequently. This is one of the many reasons why I’m a huge proponent of morning and evening routines; both are an opportunity to practice grounding and gratitude, which go a long way in developing positive self regard. Give us a listen, and let me know what you think as well as send ideas for future shows and guests! If you would like to support his favorite local NC beef farmer, check out Oak Cattle Farms.Remember how I said connecting with Michael is like talking to an old friend? In our conversation, I felt comfortable enough to bring up art piece I did while in the care of a counselor after I experienced postpartum anxiety given my near death experience with pre-eclampsia and HELLP syndrome. Thanks to all y’all who have supported The Nourishment Mindset through your listenership, viewership, reviews and questions and show ideas! If you haven’t yet bought the book, what are ya waitin’ for?!! You can do so on Amazon or my website for a signed copy shipped for free.LINKS: https://amzn.to/3kDN85z https://www.favorfat.com/nourishmentmindset.html https://headway.co/providers/michael-sisley https://www.therapyportal.com/p/acounselor/ https://www.oakcattlefarms.com/shophttps://youtu.be/GSKXdmDONd4 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Happy Transformation Tuesday y’all, and welcome to the final Nourishment Mindset episode of 2023! Today’s we’re talking about the ills of diet culture, which has a nasté grip on most of us and leads to a perpetual cycle of restrict-overindulge-shame/guilt-restart. Diet culture is polarizing and devoid of the pleasure food is meant to bring to our tables, but it sure does make the industry beaucoup bucks.Here I offer a new lens through which to view the way you nourish yourself: nutrient richness. This is where you focus your food choices on what each item brings to your health and develop a framework of making what I call “health account deposits.” There’s no quick fix here, but it’s a much wider healing path versus the dieter’s tightrope where one tiny slip means you come crashing down. You’ll learn about health account deposits beyond food, as well as how to enjoy an occasional mindful withdrawal and stay on track. And focus on how to harmonize with your hormones versus deal with the metabolic riot a diet will cause. In closing I want to thank all y’all for your support over these last 53 episodes. Your book purchases, reviews, Instagram likes, LinkedIn messages and many questions leading to fun conversations mean so much. I hope the remainder of 2023 gives you space to relax and enjoy some downtime, and that 2024 begins with a focus on cultivating a large health bank account!Next year I’ll be moving from bi-weekly to monthly episodes given new family and work obligations. We have some great early episodes planned so stay tuned.Start 2024 off with your own Nourishment Mindset! Order it on my website and send me a message you’d like for me to inscribe. I’ll sign it and send it your way as a reminder of why YOU deserve vitality!LINKS:https://www.favorfat.com/nourishmentmindset.htmlSubscribe and get easy nourishing recipes: FavorFat.Substack.comWatch: YouTube.com/@NourishmentMindset This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

This episode #52 features Chelsie Ward, a holistic nurse, wellness guide and author who wants to help people become happy, healthy and whole. I particularly appreciate her transformation from traditional nursing to focusing on the mind, body and spirit to address root cause issues.Chelsie shares her story of healing and reminds us that we need to become our own health advocates. She likens symptoms to the “whispers of the body” and encourages us to pause and reflect when something is off or painful versus the knee jerk reaction of medicating it away. And reminds us that one of the most important things we can do for our health is quiet the mind and SLOW DOWN each and every day.We go into everything from diet dogma and how being in a “diet silo” keeps us sick to discussing perimenopause and the magical powers of the liver when it comes to thyroid and gut/immune function.I also share my top two holiday tips, with the first being that we should show up at events having eaten a nourishing meal earlier in the day to avoid being hangry and overdoing it (opposite of diet/riot culture advice to “save” calories).In closing, thank you so much to all who have supported my work over these last 52 episodes. I appreciate your reviews, comments, questions and of course book purchases. If you have yet to buy The Nourishment Mindset, NOW is the time to do so! The new year is upon us and there’s never a better time to focus on your health than NOW. Find it on my website for a signed copy shipped for free or on Amazon. And finally, if you’d like to book a consult to discuss how you can achieve vitality through real whole foods, straight talk and the pleasures of the table, drop me an email: FavorFat@gmail.com.PS - if you're not yet a subscriber, join now for free and receive my bi-monthly newsletter with new shows and easy recipes: https://favorfat.substack.com/SHOW LINKS:https://chelsieward.com/https://www.favorfat.com/nourishmentmindset.html#/https://amzn.to/3kDN85z This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Today’s episode #51 features me on Craig Lane’s Health Alkemy channel. During our time together we chat about a range of subjects including how we as a culture define health (spoiler alert: it’s a low bar), cultivating presence and mindfulness, nutrition, vices and much more.Before we go there, I give thanks to a reviewer and do a mini rant on Haaaaavard’s ridiculous latest “study.” The thanks goes to Michael Sisley of North Carolina who was kind enough to purchase a number of copies of The Nourishment Mindset including a handful to give to his counseling clients struggling with nutrition and disordered eating. I’m always honored by people buying my book, and the fact that he is using it in his practice is tremendously touching to me.My rant would be funny if it were a joke, but it isn’t. Harvard’s T.H. Chan School of “Public Health” has decried red meat once again, this time asserting that it causes Type 2 Diabetes. And getting plenty of mainstream press and praise for their valiant efforts to demonize The. Most. Nutrient. Dense. Food. On. The. Planet. Bravo, y’all! Way to go — let’s double or triple down on the idiocy!We’ve been eating red meat for well, forever. And Type 2 Diabetes (which used to be called adult onset but now kids have it so that term no longer works) has only been on the increase relatively recently. Even my lazy dog, Travis the Newf knows this is junk science and walked out of the room when I was discussing it. Let’s see, we’ll blend an inaccurate dietary recall study with a truckload of confounding variables and conflicts of interest (the head honcho there is a vegetarian). In the last forty years, red meat consumption has gone DOWN significantly and sadly while Type 2 Diabetes has sky rocketed. Read this post by the always fabulous science journalist, Nina Teicholz for more! I need not expand because she already has and in brilliant fashion as usual. And this one by Diana Rodgers on “Four Reasons Red Meat Doesn’t Cause Diabetes.”Harvard’s School of Public Health is like the American Heart Association when it comes to nutrition. I tell clients to run in the other direction when they see AHA’s “Heart Healthy” labels on all the cereals and grain-based products and toxic seed oils. Ditto for this “science.” Now I’m laughing as I’m reminded that there is no more science because I certain human proclaimed himself “the science.” Glad we got all that cleared up!Ok, moving on to something useful: I’ll now be including real whole food recipes in each post. This first one, Dixie’s Cheeseburger Casserole, is dedicated to Harvard and the AHA because when I make it, I use TWO pounds of Butcher Box ground beef! All y’all need to do to have dinner on the table stat (30 minutes) is to brown some beef, and while doing so cut up whatever veggies you have (my faves are bell peppers, onions and zucchini) and olives if you dig ‘em. Then place the veggies on the bottom of a baking dish, pour the meat and its fat on top, and finally, top with plenty of glorious cheese. Toss it in a 375-400ish degree oven for 20 minutes and voilà! You can get all fancy and top with sour cream and fresh herbs and avocado (not pictured) if you like. Then as the French say… attack!In closing, if you’re looking for an easy and nutritious holiday gift, let me help you: simply send me your recipient list and I’ll sign and complimentary ship copies of The Nourishment Mindset.THE LINKShttps://amzn.to/3kDN85zhttps://healthalkemy.comhttps://unsettledscience.substack.com/p/harvard-has-been-anti-meat-for-30https://sustainabledish.com/four-reasons-why-red-meat-doesnt-cause-type-2-diabetes/?inf_contact_key=40486dd99a3285eafaf3521a1656867d680f8914173f9191b1c0223e68310bb1 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Did y’all know you are like a bottle of fine (or not so fine) wine? In this 50th mini solo episode inspired by my two decades in the wine industry, I share an article I wrote for holistic health site, Selene River Press, “Your Terroir: Viewing Metabolic Health Through the Lens of Fine Wine.Fine wine requires cultivation: all inputs are carefully selected, tended, bottled and aged; a true labor of love. It takes years – decades really, to grow fine wine. Doing so requires a continual process of discovery, refinement, risk reward analysis, plenty of prayers to a higher power, and a long term investment strategy. I illustrate the concept of terroir from Châteauneuf du Pape, where my family and I share a home in this village and wine sub appellation.It is this sommelier’s assertion that we humans also possess terroir, our unique composition of genetics, environment, lifestyle, and experiences. We cannot change certain inputs such as genetics or family of origin influences, but we can profoundly influence the expression of our terroir given the lifestyle choices we make. Take a listen and let me know what you think!Last call for holiday gifting with The Nourishment Mindset — a great way to improve your terroir and help your friends and loved ones do the same. I’ll take the hassle out of the gifting part of the holidays by signing and complimentary shipping festively wrapped copies. Simply place your order on my site, send your recipient names and addresses to me (FavorFat@gmail.com), and put your feet up — maybe with a glass of wine! Santé and happy holidays, y’all!LINKShttps://amzn.to/3kDN85zhttps://www.seleneriverpress.com/your-terroir-viewing-metabolic-health-through-the-lens-of-fine-wine/https://www.foodandwine.com/wine/a-crush-on-chateauneuf-du-pape This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com