wellness

Claire: I know. It is jarring though when you are like so you someone’s voice – that happens with NPR hosts all the time. And then you see them in real life and you’re like, huh, that’s not what I was expecting. And then sometimes you see them in real life, and they’re exactly like who you were expecting. Like Ira Glass, for example, who you’re like, yeah,

Joy: That tracks.

Claire: Yeah, that’s correct.

Joy: But I did that with the Ronna and Beverly show. This was a podcast, I listened to way back, probably 10-12 years ago when podcasts were really new. They had a show and there were these like two amazingly hilarious Jewish mothers, comedians, and they’re so funny. They’re so funny. If you ever have a chance, go back and listen to them, they’re worth it. But they have two very distinct voices. One is like very high in chipper and one’s like, really low and gravelly. Had them mixed up the whole time. So when I saw them on a video, it completely threw me off. I was like, no, this is so weird. Anyway, I am Joy. That is Claire. Thank you for hanging with us for another week of the podcast. This is the week of August 25th. And as of the release of this episode, you will be mere moments from your trip. Have you decided? The question of the week.

Claire: I know. I am going to rent a board.

Joy: All right.

Claire: It’s like $100 to rent one. They won’t tell you online exactly how much it’s going to cost to check your oversized bag, it says it could be up to $400. And because the surf bag is within inches of the limit. Although it’s not that heavy, the size is so big. Like I think it can go up to I want to say it’s 110 inches, which is like nine feet and change and my board bag is eight and a half feet.

Joy: It’s risky. It’s risky.

Claire: Yeah. Just everything, all the considerations. It’s 100 euro, which is, you know, since the Euros down, it’s 100 bucks to rent the board for the whole freaking week and have somebody else deal with transporting it. So now all I have to worry about is I don’t think I’m going to check a bag. Although my wetsuit is really thick.

Joy: I was going to say, isn’t that thick and heavy?

C It’s thick and heavy, and it would take up a half a carry on.

Joy: What’s the weather going to be like, while you’re there?

Claire: Yeah, great question. Do you do this? And I hope that other people who are listening to this where when you know that you have a trip coming up, you add that city to your weather app?

Joy: Oh, yeah.

Claire: So I had it added to my weather app for a couple of weeks. And it’s like mid 60s to low 70s and a mix of sun and rain.

Joy: Okay.

Claire: So it’s going to be cool and probably a little bit wet. It’s funny because in Colorado, which is the only place I’ve really ever lived other than Utah, which is even more dry than this, we don’t get rain. There’s no such thing as casual rain in Colorado. Maybe at most two days a year do we get what most people would consider just like a rainstorm. Not even a storm, just some rain. We do get storms – we get thunderstorms, but they’re very short lived. And you know, they’ll go they’ll blow through and maybe it’ll rain for 10,15,20 minutes, and then it’ll be done. That’s all you get for the day. But rarely do we get just like a rainy day. We just had one this week. And it was on Tuesday, and it like kind of rained on off all day. I’m not exaggerating when I say we maybe have one or two of those days a year.

Joy: A year. Yeah.

Claire: Where it’s cloudy all day. Or a mix of cloudy all day and raining, not raining, raining, not raining. Very uncommon. And so when it was doing that, I was like, oh, I’m going to get to Ireland and get to tell everyone like we just had our one rainy day a year where I live.

Joy: You’re like, I’m acclimated.

Claire: Exactly.

Joy: I’m ready for it.

Claire: And like nobody in Colorado owns a rain jacket. Or if you do you, only wear it once a year.

Joy: Totally. I remember when we would have afternoon rainstorms in Colorado, whatever like a handful of years ago when like we actually had afternoon rainstorms and now it doesn’t do it anymore, but we’d go to Red Rocks for concerts, and it was always so like touch and go with rain. So that’s the only time I’d really use like my raincoat.

Claire: Yeah, like no one owns umbrellas. There’s just no need. If it’s raining and you have to go somewhere you just wait in your car until the rain stops. I always talk about how I wish I lived in a cooler climate, but the reality is that I can’t move anywhere else because I can’t handle anything less than like 330 days a year of sun.

Joy: So someone did write you on –

Claire: Yes. Someone from Ireland –

Joy: Not Ireland, but LA. She’s like, I am an avid surfer. She’s an LA surfer.

Claire: Oh, I was thinking about the person that emailed us from Ireland.

Joy: No, we just got this email from someone that said, she travels a lot and has never checked her own board. There’s so many things that can go wrong. They could break it in transit, gets lost, whatever, whatever. So they just say rent it and call it a day. So there you go.

Claire: I agree. And that’s the recommendation I would give anyone about skis, and skis are way easier to travel with because there’s so much lighter and smaller. I’ve never flown with my skis. So I get it. And I completely agree. It was really more just like the sunk effort that I’d already put into it. And also the fact that I previously was told that renting a board – even the woman who I first talked to who had told me to reach out to this rental place, I had emailed them, and they never emailed me back. And it’s the same rental place we’re getting them from, but they’re like arranging it locally.

Joy: Right.

Claire: Anyway, whatever. A lot of people also messaged us and were like, you need to tell the surf company what happened. And like, yeah, I will continue to express my frustration with how that went down. But at the same time, they didn’t force me to buy a surfboard, I am renting one. I will be leaving on Saturday. I am very excited. And I am nervous, because I think I’m always nervous about trips like this. But I am especially nervous because – my Mexico trip I was nervous but it’s explicitly said this is a trip for all levels. You can be a brand-new beginner and come out. This trip is specifically like, we do not want brand new beginners. You have to be able to catch your own waves.

Joy: You actually email them you’re like, hey, is my skill level good enough for this trip?

Claire: Right. And they’re like, yeah, of course. And I’m like, are you sure? And so I really am feeling worried that I’m going to get there and they’re going to be like, oh, yeah, actually, maybe you should sit this one out. But if I get there and I can’t surf – and it probably would just be more like, if I’m uncomfortable. If there’s a swell or something, if I’m uncomfortable, I’m still going to be at the beach in Ireland.

Joy: Yeah, it’s going to be a win win, no matter what,

Claire: It’s going to be a win win. And it’s similar to my Mexico trip too where there’s like a lot of other activities. I don’t get what it is with surf retreats and sound baths. Like everyone I see, it’s like we’re going to do a sound bath.

Joy: It just goes hand in hand.

Claire: I mean, everyone here knows I am very onboard for any activity that basically just requires me to lay on the floor. So in that sense, very excited.

Joy: I’ll just prepare for a nap. I’m good.

Claire: There’s also a seaweed bath. Two types of baths. Sound bath and a seaweed bath where there’s basically there’s like a seaweed spa that you go to and they just wrap you up and seaweed. So that sounds nice. Looking forward to not being the palest person there or at least being like on par with the paleness.

Joy: Really, let’s be honest, this is like a dream trip for you.

Claire: It really is.

Joy: In all aspects.

Claire: It is. And that’s like why also I am pushing myself to take it even though I know that my skill level is like right at the bottom of where it should be. Because I’m like, when am I going to have a chance to do something like this again? I’m excited. I’m excited to tell you guys about it. And we have had some questions about we had sort of said we might do a surf trip for Joy and Claire. We’re still in the process of kind of feeling that out and seeing what might be able to happen. I think the biggest restriction that we would run into would be the trip size. When I went on that trip, it was only seven people. And so I think we’re going to need to figure out if that’s something that we, you know, between Joy and I, do we really only really want to do a trip we’re only like five or six additional people can come? And on one hand that does make it really manageable and really like – I mean intimate is not really the right word. But you get to spend a lot of time with each other. Like when we did our Costa Rica trip, I want to say it was 12 people and we did Iceland, I want to say it was like 14 or 15. I can’t quite imagine a trip based on an activity like surfing with that many people, but I could be wrong. So we’ll see. So TBD. We’re still we’re talking to the potential trip organizer still and seeing what our options would be. If it does happen. I imagine that we will be looking at like sometime April, May or June of 2023.

Joy: And on that same note, are we just going to make that like our 10-year anniversary party? Because what if people can’t go on like a trip trip?

Claire: I think we’re going to have to do both. We’ll have to do like something local also, at the Alamo again.

Joy: That was so fun. I would do that again in a heartbeat. That was so great.

Claire: I was at work and some colleagues they were talking about just going to the movies and how like, oh, it’s been so long since I’ve been in the movies. And the Alamo came up and was like, oh, I did this party once where we rented out the Alamo and I was like 39 weeks pregnant.

Joy: Such a good memory. I just remember the venue was perfect like the staff was perfect. Everybody got to have some food and watch Mean Girls. The Ned guys stopped by. That was the first time we met them. I was really shocked by how handsome they were. Not that I didn’t think they were. But in person, I was like, whoa, this is too much to handle for our party. I need a moment. No, they’re, they’re great. And so maybe Ned will also show up for our 10-year anniversary party. Because that was what our 300th episode My goodness.

Claire: Yeah.

Joy: Yeah. So we’re going to have to keep planning for that. And then maybe a surf trip with everybody too. We got to get back on that. I really miss our podcast trips. Truly some of the best memories ever.

Claire: Truly, I know. I actually got a text from Megan and Joelle last week. They went on a road trip and they were listening to the Iceland episode of the Camp TimeOut episode. Actually now that I’m saying that, I don’t think I ever texted her back.

Joy: [laughing] I hate when I do that, when I forget to text people. Do you ever do that? Or you write a text and you never send it? You’re like, oh, sorry.

Claire: Yeah, I do this with emails unfortunately too. A lot, where someone will write me an email like, hey, I have this question. And I’ll think to myself, oh, I need to ask someone else. Like, Oh, that reminds me, I have been needing to follow up on a similar question with someone else. And so then I’ll go follow up on that question from the other person and forget about the initial email. And then they’ll email me back like a week later and be like, hey, I’m just checking in on this. I’m like, crap, oh, well.

Joy: Just don’t write an email and say, “I’m just putting this at the top of your inbox,” because that’s a big pet peeve of mine.

Claire: Oh, I do that.

Joy: Okay. At work maybe. But we always get them for the podcast from sponsor people that want us to promote their stuff. They’re like, just throwing this at the top. I’m like, if you’re a spammy sponsor person, I don’t want you at the top of my email inbox.

Claire: I know. I get that a lot at work because I guess, maybe, I must be easy to find on LinkedIn or something. People always are emailing me. I get probably like 10 cold emails a day from salespeople. Like, first of all, why are you cold emailing me? Does that work? To be fair, I don’t have a work phone. They are always like replying, replying, replying. Like listen, if I didn’t get if I didn’t respond to your first four emails, what makes you think I’m going to respond now to this? Like, “Hey, how’s your engagement TikTok?” I’m like, guys, we don’t even have a TikTok account. Why are you emailing me? Did you even look at title look us up on TikTok first? It’s similar to when we get sponsors, and they’re like, “Hey, Joy” or they just write, “Hey guys.” Or “Hey, girls gone wild.” That’s my favorite. People constantly will be emailing us like, “Hey, girl gone wild.” If you think you’re emailing Girls Gone Wild, I am sorely disappointed to tell you that our email address is not girlsgonewild@gmail.com. Anyway, okay. So a couple weeks ago – so just to give you a little insight into our world, we are trying to pre-record a couple of episodes because I’m going to be gone. And then the following week is Labor Day. And I’m not getting back to like kind of halfway through the week. And so we’re pre-recording a couple episodes. We’re going to also have an episode come out with Laura Ligos, our favorite dietitian. So this episode, we are going to go back and answer a bunch of the questions that you guys asked on Instagram last week, just so that we don’t get too sick of talking to each other. And you don’t get too sick of us just like rambling about our lives. But first of all, I want to tell you guys that Miles’ first day of first grade was this week.

Joy: That’s so exciting.

Claire: And he is so funny already. He’s six and a half years old, and he wants nothing to do with me. We go to drop him off, Brandon and I both. Brandon got the morning off specifically so we could take him. And we got there and like, all the other kids are like taking pictures with their families. Some kids are crying. My child is running laps around the playground.

Joy: Just like at home.

Claire: Whose kid is this? And every once in a while, he’d kind of check in and be like, “Hey, is it time yet?” I’d be like, “No.” And he’d be like, “Okay,” and just go off and run another lap.

Joy: Oh my god. That’s amazing. I was really excited to start school to start first grade because I wanted homework. I felt like such – I know. I remember the first day of first grade coming home. We’re like playing with the kids in the front yard. My neighbor was like, “How was your first day?” And I was like, “I’ve got to go, I have to go do my homework.” And I felt like such an adult. I just remember saying that to her. I was like, “I have to go inside, and I have to do my homework.” Like, it was like the epitome of adult.

Claire: That clearly is like a core memory because you were six.

Joy: Totally. And no one could tell me that that happened because I was the only one there.

Claire: Maybe you just dreamed it. That’s so funny. Miles is definitely a fan of homework, which checks out. I think fewer and fewer teachers are giving a lot of homework these days, especially in elementary school. Like really is there a reason? Looking back on my adolescence, I don’t feel like I ever gained anything from homework. The only homework that I feel like you can really justify is having kids read something at home so you can come to school and talk about it the next day. A because everybody reads at very different paces. And it’s hard. I mean, it takes a long time to read. So expecting everyone to sit there for 30 minutes and then read and then talk about it would be hard to do if you only have like 40 minutes of class. But when I think about like math homework, or even research projects, I just don’t really feel like I ever got a whole lot out of doing it at home. But you know, who knows? Maybe I’m missing the point. I mean, I will say, it’s not like homework prepared me for my professional life because I do everything in my power to not work at home, or like outside of work hours. So you can be like, school is preparing you for the real world. Like, yeah, guess what? If you graduate from school and have it normalized that you have to go home and still do three more hours work? Like maybe that’s why we’re in the predicament that we are today, with people experiencing wild burnout.

Joy: Oh, that’s so funny. That’s so funny.

Claire: Yeah, But happy first day of first grade, Miles. And then he came home on the second day and he was like, “Mom, I don’t want to go to school. It’s so boring.” Like dude, it’s day two.

Joy: You got to lock it up, man. You got to lock it up.

Claire: A little bit of a better attitude here because I am not having this conversation with you for the next eight months.

Joy: Yeah, yeah, you’re like, let’s get going. Well, okay. Well, congratulations.

Claire: And then Evie starts preschool. I think already give us update. Evie starts preschool the week after Labor Day, and Maxine is going to go work for a new family, which is really sad. And also, it’s the right thing at the right time. But I really don’t know what we’re going to do without her. Keep us in your thoughts as we navigate our lives without as much childcare support as we’ve had. Okay, so we’re going to get to some questions. But first, let’s take a quick break, rave and sing the praises of our sponsor, Ned. Ned, the makers of our favorite CBD products, I love their Daily Blend. I use the 750-milligram concentration Daily Blend. And I also love their Mello Magnesium drink mix. I love the Meyer lemon. It’s really such a part of my nightly routine these days that I’m taking it with me in Ireland. That’s as much as I rely on it. I travel with it. Now that I’m thinking about it, I got to make sure that things are under three ounces.

Joy: Yeah, be careful. But I’m very excited to announce that they have a new product out. As of the release of this episode. It’s called the Brain Blend, and I got to try it out. And it’s like, one of those things again, you don’t know how you’re going to feel after you take something new. Like the second I took it that day, I already felt like, Oh, I feel like I’m really just locked into what I’m supposed to be doing. Like my focus felt really good. I’m not saying it’s going to work for everybody. But it was a little bit of a coincidence. And then day two, I was like, this is actually working. So the new Brain Blend is another one that I am a huge fan of. I feel like they can’t do anything wrong. I feel like every product of theirs is just top notch because they are.

Claire: Also I just saw that they were named on the Inc. 5000 Fastest-Growing Private Companies list. They are number 364. So that’s exciting for them. I think it also goes to show that there’s a lot of confidence in their products. And you know, you can look back and be like I remember Ned back in the day. I knew them when. Try out Ned. Try out the new Brain Blend. You can get 15% off your order with discount code JOY or go to helloned.com/JOY. That’s helloned.com/JOY or use discount code JOY. And also don’t forget that they have a 30-day money back guarantee on your first order. So if you’ve been waiting for the right product to try, try out the brain blend and let us know what you think. And if you didn’t love it, then you can return it for free and get your money back.

Joy: I’m pretty sure you’re going to love it.

Claire: Thank you guys for supporting the brands that support our podcast. Joy. You got some questions for us?

Joy: I do have some questions. Well, we had someone asked about the progress of the Joy and Claire surf trip, but we already addressed that. So that one’s done. Tips on reaching more people with a podcast? Yes.

Claire: Oh, this reminds me. Somebody sent us a DM and said their daughter wants to start a podcast and they want to know what to get started. I think I need to just make an Instagram highlight about this finally, because we’ve been getting this question for years. And I need to look into how things have changed. The number one thing that we try to promote to people or encourage people with is that starting a podcast is actually so easy. There’s very little that you actually need to have. Really all you need is a computer that can connect to the internet. That’s really it. Headphones are great. Not necessary. A microphone is great, but not necessary. You can use your Apple air…

Joy: Yeah, Apple, the plugin one. Anything that is like wireless is not great for podcasting, because you’re always going to have the shorting out thing. But the Apple earbuds that plug in are really great. If you’re a guest on a podcast, those are great. Please do not use the wireless ones.

Claire: And it’s so easy to get your feed published. So I’ll put up some Instagram stories about that for anybody who’s ever thought to themselves, man, I’d really like to try a podcast but there’s just so much work that needs to go into it. It’s just really not true. You know, based on the fact you can just demonstrate it by how Joy and I have been able to do this every week for the last almost, you know, 9.5 years.

Joy: Yeah, we don’t have a professional studio. We just have little home studio.

Claire: It’s just us. We don’t have a team.

Joy: We do not have an assistant. Tips on reaching more people, I would say that if you can, try to get on other people’s podcasts or get people on your podcast. The more that you kind of do that give and take, what you put out comes back to you. I think the people that you invite onto your podcast, as long as you have a genuine interest in what they’re doing. I think that really shows. So I would say that’s number one. And then there are some things that you can read about. Claire, you can probably talk about this more than I could but just like keywords that you put in your title. You can actually Google some things about like, what do I need to put in my podcast title that’s going to draw more people. So there’s little tricks that you can do like that. But I also think that it takes time and patience if you’re if you’re newer to just build up your audience. Staying consistent is really important. Podcasts are a dime a dozen and a lot of them fizzle out really quickly. So if you are going to do a weekly show, and you start doing it every three weeks, people are going to be like, “Yeah, well, this isn’t going to show up on my feed.” So people need to know what to expect. They need to know what they’re coming in for. If you’re just going to do a series or if you’re going to do a weekly podcast, just be very clear about what you’re going to be doing. Those will be my top tips. There’s a ton more but for the sake of time,

Claire: Definitely the number one thing to do is to go on other people’s podcasts who have a similar audience to you. And then also invite them onto your podcast and have that cross pollination. Sometimes you can even ask if you can repost the episode that you record with them on your feed and vice versa. And then you get two episodes in one bang, I would say in terms of specifically speaking to your title and your cover art, make sure that it really is something where you can look at it right away and first of all, read it. And second of all, that it’s not too niche that you can read it and kind of know what you’re getting without having to dig too much further. Like imagine that if you’re scrolling through an entire category on iTunes, what’s a title that would jump out to you. It can feel boring to name your podcast, something like “How to Trail Run for Beginners,” or “Women with Tattoos Talking About Coffee.” But if you get like too punny, then people aren’t going to understand it. You know, don’t be afraid to just name it like “Two Friends Talking About Birds.” Like it doesn’t need to be too crazy, or too cutesy. And I think the other big thing that you can do is from purely an organic search standpoint of people, you know, Googling like “women’s podcasts about birds,” is transcribe your episodes and put the transcriptions on your website. And what that does is it creates a ton of text for Google to search through on your site. So that if people are searching for certain terms, and those terms are coming up regularly in your episodes, then that makes it that much easier for Google to find your site. So that’s just like a little SEO tip.

Joy: Speaking of birds, someone messaged us and was like, “The birds aren’t real conspiracy. The guy was in on it.” And I forgot to mention that. I do know that.

Claire: I listened to that too.

Joy: Yeah, I listened to some – maybe it was The Daily or maybe it was the Rabbit Hole podcast, or whatever.

Claire: I think it was the Armchair Expert, wasn’t it?

Joy: Yes, that’s right. The Armchair Expert. There was an episode. He’s been on a few but he basically created it just to kind of make fun of all the conspiracy theories out there. So all right, next question is have either of you tried pickleball? If you haven’t heard, pickleball is the new CrossFit. Okay, so I, I had a couple of clients, oh gosh, 10 years ago that were really into pickleball. They were like senior years, and they loved pickleball, so I’ve known about it for a really long time, but apparently, it’s becoming like the coolest thing for young people to do.

Claire: It is.

Joy: And it’s really funny to see.

Claire: Like, Lululemon has a pickleball campaign.

Joy: It’s so funny that that’s becoming a thing. I mean, good for them. Great, but I mean –

Claire: It’s super fun.

Joy: I have never tried it.

Claire: I’m not like a ball sports person. I’m not a team sports person.

Joy: I don’t like balls flying at my nose.

Claire: I need to avoid situations where balls fly at my nose. But it is so hot right now. And it’s so funny because I actually just today, like in this like DM group, I guess, with a bunch of women from Longmont –

Joy: Your WhatsApp? Oh, a different one. Okay.

Claire: Yeah, a different one with a bunch of women in Longmont. And it’s a couple entrepreneurs in the area that I know added me to this group. And somebody just today was like, “Does anybody want to learn to play pickleball? I really want to learn but I need some friends to try it with.” And then a couple of people in my office, one in particular, is so obsessed with it. And any time we have any sort of team outing, she’s like, “Well, we play pickleball.” So I haven’t tried it. I am not a big ball sports person. I’ve heard it’s super, super fun. I know Brene Brown is really into it.

Joy: Oh yeah, she does that and swimming. I mean, I only know that because I listen to her podcast religiously. But yeah, I’d be open to trying it. I used to just go to do like a racquetball… what is it called back in the Rec Center when I was in college? I would just go to like the racquetball courts and just hit a ball back and forth. But that was more because I was like really obsessed with exercise and I needed more things to do. So I would just like literally go hit a racquetball. But that was just because I was like, oh, I’m already done with running for an hour and a half and then weightlifting for another hour and a half, what else can I do? So that was not a great time in my life.

Claire: It might have primed you to be great at pickleball.

Joy: I’m sure that’s the reason. Puppy raising. New puppy on its way. Crate train. Pee breaks at night. So excited. Oh, congratulations for if you’re getting a puppy that’s really fun, and also exhausting. Really quick. I’m happy to answer questions. If you email me to me too. Maybe I should do a highlight on this as well. Like the must haves for puppy raising. But really quick, maybe top five. Definitely crate train. Definitely, definitely, definitely crate train. I am a huge fan of the snuggle puppy, which is a little soft, stuffed animal toy. You can do any stuffed animals, but just make sure the dogs are not chewing it. Because that can really cause a very big vet bill. But usually puppies, their mouth is so small and their teeth aren’t really like – I mean, they’re razors but they can’t really shred up a toy yet. But they love stuffed animals because it feels like their pack. It feels like there’s another dog in the crate with them.

Claire: And the snuggle puppy has a little heartbeat.

Joy: Yeah, it has a heartbeat. It has a battery-operated little heartbeat thing that you can turn on. But again, I always caution. Just make sure the dog isn’t eating it. You don’t want them to eat the battery.

Claire: River ate it.

Joy: Yeah. So those are the things that I –

Claire: We’re not surprised.

Joy: Yeah. That we keep an eye on because so far the puppies I’ve raised have not tried that. But CCI is always like lecturing us, as they should be very careful if you use that. Like, you better be on it. Like very, very cautious. The other quick tip about crate training is if the puppy is really crying at night the first few nights, put the crate right next to your bed because they just need to know that they’re not alone. And it really helps them feel like, when they’re away from their pack for the first few nights, that’s just really upsetting to them. They’re little babies, and they just really miss their friends and their brothers and sisters. So you just put the crate right next to your bed and that really helps. And then I also play the puppy calm station when they’re babies just to kind of get them used to getting settled in their crate if they have issues with their crate. Taking them to pee every couple hours. Puppies have very small bladders. So in the middle of the night, we would just wake up when we kind of heard them rustling. And you have to physically pick them up to go outside. Because if you just open the crate, they’re going to pee everywhere. Carrying them to go outside, putting them in the grass or the yard or whatever and letting them pee gets them used to going like knowing where they’re supposed to go to the bathroom. But yeah, toilet training is just patience because you have to get them use do you. I always err on the side of like taking them out as much as possible. Because you just want to catch them going to the bathroom. You want to kind of predict when they’re going to go to the bathroom and take them out before they go in your house. But accidents do happen. I mean, Joe, pooped and peed in our house a few times because he was like, “Yeah, this is where I go.”

Claire: Yeah, when we first got River, the first like four or five nights, we set a timer to go off every three hours to let her out. And I had like a little bit of a painful flashback about doing that to breastfeed. Because it’s pretty much the exact same thing. You’re supposed to do it for the first like couple days after you have a baby where it’s like, you know, set a timer and make sure you’re offering to feed them every couple hours. But it did really set us up for success in the long run, because it also helped us get used to knowing how long is too long. Or if you can get out in front of it, then you get a better sense sooner of like, how much can you really push it.

Joy: Right. And crate training really does help with potty training. It teaches them how to go outside more quicker. The other thing I’ll say about crate training is that for puppies, if you’re if you have a large crate, something that’s like way bigger, they should just be able to kind of turn around and lay down. It shouldn’t be very, very large when they’re little babies. That will prevent them from going to the bathroom in the crate because they don’t really like to pee and poop where they sleep. So naturally they’re going to whine and cry to be let out if you have a smaller crate. So what we have is we have this adjustable crate where we can put like a barrier to where when they’re little babies, it just kind of makes the crate super small. And then we take the barrier out and it’s a bigger, larger crate when they’re older. So those are that’s nice to have. It’s like an adjustable crate where you can adjust it as they grow and then they’re less likely to go poop or pee in the crate because of that, because it’s too small for them. And then they’ll whine and cry and let you know when they need to be let out. out. We do love this toy called the bacon keys. If you just Google “bacon keys,” that’s really good for puppies because it’s soft enough on their teeth. You really want to be careful with toys on little babies because you don’t want their teeth breaking. If you give them something too hard, it can break their baby teeth. And you might think, Oh, well, it’s their baby teeth. No, it can cause like major damage to their adult teeth too if they break their baby teeth. So everything has to be pretty soft. Don’t give them anything really hard. Just be careful on anything that they could ingest. Take everything off the floor. They will eat everything. And I mean everything. So the other thing that we do when we’re training puppies is we give them really, really soft training treats, so you never give them kibble. Most of the time we train the dogs with just some kibble out of their breakfast or dinner, but puppies can choke very easily. So you want to use very soft treats and maybe soak their kibble in water. Okay, those are like the top tips, but always happy to answer more if you want to email us. Next one, you’re going to laugh. Who is on your current laminated list? Five people. This is my friend Gary. I knew he was going to ask this. This is a total Gary question. Hi Gary.

Claire: What’s a laminated list?

Joy: Like people that you could hook up with, like free passes.

Claire: Oh, that’s not what I thought that meant. Like, who’s like your hall pass?

Joy: Yeah, like Ross and Rachel. Wasn’t it on Friends when they had like their laminated lists?

Claire: I am not a Friends person.

Joy: Okay.

Claire: I mean, I like watched it, but I don’t know it that well.

Joy: So they had laminated lists.

Claire: That’s a lot.

Joy: That is a lot. Right now. I have four or maybe three. Just like off the top of my head. But it’s really hard to think of… Like my first one, because we talked about Paul Rudd last week, I was like Paul Rudd for sure would be up there.

Claire: We were just talking about Chris Pine a couple weeks ago, and he’s definitely on my list.

Joy: Yeah, I think possibly Jon Hamm. I’m a huge Jon Hamm fan.

Claire: I mostly love him in that season of 30 Rock.

Joy: Yeah.

Claire: He’s like so hot and dumb.

Joy: Rob Lowe. I just want to go with like the hot dumb characters.

Claire: Hot dumb guys.

Joy: Yeah. When he’s Chris Traeger. Oh my God.

Claire: My friend Heather always calls River a hot dummy.

Joy: Yeah, hot dummy.

Claire: She is a hot dummy. Let’s see who else…

Joy: Ethan Hawke would be one of mine. I’m Googling actors, which is so funny because I’m like, why am I not looking –

Claire: You’re just Googling actors?

Joy: Yeah, I’m Googling actors around 40 because I don’t want it to get like weird.

Claire: I mean, Ryan Gosling is definitely on my list. Yeah, he’s been on there for a long time.

Joy: Yeah. Did you have like crushes when you’re a kid for movie stars?

Claire: Oh, yeah. And you know, that actually brings up a great point. Leonardo di Caprio. Definitely.

Joy: Leo.

Claire: Leo. Leo and Justin Timberlake were my first celebrity crushes. To this day, if JT walked up behind me right now. I’d be like, “This call is over.”

Joy: The podcast is over forever and ever.

Claire: We’re sorry guys.

Joy: I think one of my first crushes movie star crushes was Elliot from ET.

Claire: [laughing] He was like this sickly weird little boy.

Joy: Yeah, but I was the same age as him. And then the other thing was the boy on Honey, I Shrunk the Kids. The boyfriend.

Claire: Oh, what about the boy from Hocus Pocus?

Joy: I don’t remember him.

Claire: Old timey. What was his name? He was like supposed to be a ghost. So many people are yelling the name.

Joy: Oh, Max Dennison.

Claire: Am I thinking of Max?

Joy: Oh, oh, okay. Max Dennison was the character name. And then his name is Omri Katz.

Claire: No, no, I’m thinking of Thackery Binx.

Joy: He’s cute.

Claire: Really cute, right?

Joy: Yes. Yes. Yeah, but the Honey, I Shrunk the Kids guy was like dreamy. Because I was the same age as them when I was watching the movie. And so I just remember being like [gasp] when she was in the kitchen dancing and he was watching her. I was like, oh my God. This is like the best. It was so teen angsty.

Claire: Like what you want it to be.

Joy: Yeah, it was not too angsty. But just like teen heartthrob II. That’s like how it felt watching it.

Claire: Sexual awakening.

Joy: Totally sexual awakening. It was like, what was it, the Goblin King. Oh, I just dropped my glasses.

Claire: Joy is getting hot and bothered.

Joy: Whoever wrote and said the Goblin King was her sexual awakening makes me laugh. From the Labyrinth. Oh my god. You guys kill me. You guys are so funny. Okay, so I don’t know. I think those are my main ones. If I didn’t say Ethan Hawke, we’ll add him to the list.

Claire: You did.

Joy: I feel like there’s some athletes in there that I really am just not doing a good job.

Claire: Oh sure, yeah.

Joy: I’m not doing a good job. So maybe we’ll give it some thought.

Claire: Okay, we’ll come back.

Joy: That was just a rough draft. That was shitty first draft, as Brene would say. Joy, do you need to follow any food or lifestyle guidelines to keep your thyroid healthy? Thank you for asking. For those of you who may or may not know, I had Graves’ disease a couple years ago. I saw naturopath and we were able to kind of put that baby to bed. We put it in remission. As far as lifestyle, yes, I am keeping my exercise moderate. I’m not doing heavy, like high intensity CrossFit type stuff anymore. So I’m keeping my exercise to be like mild to moderate exercise. I get plenty of rest. I do follow the diet that she had me on which is eliminating some dairy and some other things. I still will eat dairy on occasion. Like the other day I went to Postino with my friends, and they have these fabulous cheese boards. I’m like, I’m going to have some cheese. But the reason I feel okay doing that is because overall my life is a completely different place. Like when I had Graves’ disease, I 1,000% know it was from the most intense toxic workplace ever. I know that’s what it was from. So all these other things we had to kind of put on like the high blast full speed treatment to get it to reverse. So now that I’m not as stressed, I know that that is a huge benefit to me, but I still don’t want to just kind of like do undo everything that I worked so hard to kind of balance out. And I do get my thyroid checked every six months, maybe three to six months, just to make sure the levels are fine. They’re still fine. I just had it rechecked. So as far as food or lifestyle, yeah, I do my best to keep going on what my naturopathic doctor taught me to do. And I’m super forever grateful for that. Do either of you use laundry or dishwasher detergent that is more earth friendly? I love Mrs. Meyers everything.

Claire: The biggest thing that I do to try to be earth friendly is buy refills and that’s something that you can do with a wide variety of brands. A lot of them will sell bulk options. It made me think about it when you said Mrs. Meyers. We have a few like huge gallon jugs of Mrs. Meyers hand soap that we just use to refill hands so containers in our house and that is something that is overlooked as a really accessible option. You don’t need to have biodegradable everything. You don’t have to necessarily use the like the tablets. There’s a lot of different ways of doing that out there. But that is one that is really accessible to a lot of people. If you have a bulk market in your town. Cleaning supplies are often one of the number one things that they sell because they’re super shelf stable. So look around. Longmont has one. Denver has a few. And see what types of bulk options are available for you to buy refills. And then also as a fun part of that you get to buy like cute ceramic or glass hand soap dispensers to you know make your house really cute.

Joy: Which I really appreciate. I feel like I notice that when people have cute soap dispensers at their house. Like this is really great.

Claire: Totally. However I will also say that kind of the number one tenant of going lower waste is like don’t throw out all your plastic and replace it with glass and whatever right off the bat. Use your plastic ones reuse them for as long as you can. And then once they get to the point where – you know there does come a time. They’re not designed to be reused and so you probably can only reuse them a handful of times. But don’t just like go trash all your plastic stuff. Also I will say I don’t always buy this but at like Whole Foods, Vitamin Cottage, I think you can definitely get them online. They have these dissolvable laundry detergent strips. They are often sold in biodegradable packaging. It’s basically a condensed version of laundry soap because you know a lot of what you’re doing with laundry soap is just water with laundry detergent but you’re pouring it into a vat full of water. So either use of powder which comes in a cardboard box that you can recycle the tide powder is great for that if you’re if you’re sensitive, right but if you’re a little bit a little bit more sensitive skin, or you know you’re sensitive to fragrances or whatever, there are some dissolvable laundry –

Joy: Like free of everything. Oh yeah.

Claire: They’re like these sheets. It’s almost like, imagine like a giant – gosh, what were those things called? Those breath mints strips?

Joy: Yeah. Like Listerine strips.

Claire: You guys remember the Lysol strips?

Joy: Listerine.

Claire: Listerine, Listerine. Not Lysol. Please don’t drink Lysol. Don’t put Lysol in your mouth. Listerine.

Joy: Trump is talking to you.

Claire: The QAnon van is outside. It’s basically an enormous version of that except it was made out of laundry detergent and you can put it in. I actually found them to be really effective and our laundry, I mean, we go through a lot of laundry. Our laundry loads are humongous, and our laundry is really stinky. Kids’ clothes get dirty in a way that adult clothes do not. They actually get spills and just dirt, like actual just dirt. I just look at the clothes and I’m like, what have you been doing? Were you rolling around in the ground all day long? And the answer is yes, yes, they were. So those are some good options.

Joy: Fantastic. All right. I love cleaning products and it’s like the time of year when like pretty soon the fall scents are coming out.

Claire: I know, your Trader Joe’s trip is coming up.

Joy: I’ve got to prepare. I’ve got to train for it.

Claire: You’ve got to make a reel about it. I hope you’re ready to make some content.

Joy: [singing] I’m ready to make you some content. Bo Burnham, anyone? Okay. Next vacations for each of you? Well, we know we’re Claire’s going. I don’t have vacation planned yet. But that’s not because – I was talking to you about this. We were talking about this last week about like, I don’t feel the need to take a lot of vacation right now. Because, A, puppy raising sometimes it’s just hard logistics. But I don’t feel like we need a vacation right now. Like we’re going to, we’re going to eventually go back to Hawaii, I’m sure. But we have nothing planned as of yet.

Claire: Yeah, I was going to ask if you’re going to Hawaii. This feels like this time of year you normally go you haven’t been able to go the last couple years.

Joy: We’ll probably go next year maybe. I don’t know. I think COVID just really kind of –

Claire: It’s hard with the dogs.

Joy: Yeah, it’s hard with the dogs and COVID just kind of like slowed everything down for us. And we just are like, We’re fine. We’re fine, guys. We’ll figure it out. Has there been anything positive that was a result from diet culture? Your face says it all. The fact that we paused for a long time –

Claire: I’m really trying to think about it. I mean, I don’t…

Joy: Well, here’s the thing. The positive thing from diet culture has brought all the bullshit to the surface. So sure, everything used to be kind of like, you know, we had – if you want to go listen to Maintenance Phase, they go through all the diets. It’s an amazing podcast if you want to go through the history of diets. But if you think about the 80s where everything was low fat, low calorie, fat free this, fat free that.

Claire: Right.

Joy: And so people started really following diets, I would say a little bit blindly, because I’m not sure what was really prevalent in the 60s and 70s. But I feel like at least on my radar, just because of the age that I was that I saw it on television. And then like 90s 2000s, I feel like the internet really brought to the surface that diet culture is BS. So sure, I think diet culture ran its course and now we can push against it. I know that’s a little bit of a non-answer. But that’s what I think

Claire: it’s hard to imagine reverse engineering diet culture out of our society. And so it’s hard to say like, oh, well, without diet culture, we wouldn’t have body positivity. I can’t say that for sure. Because the reality is that as long as there have been human societies, or at least that we know of, there have been preferences for different physical attributes.

Joy: Correct.

Claire: That really aren’t grounded in anything other than just the trends of the time. So it’s hard to say like, oh, well, if diet culture wasn’t around, then you know, there would be no fatphobia. We can’t necessarily say that to be true. Because who knows what would have taken the place, or who knows what other culture –

Joy: I mean, we can go down a long history of people, racism, classism.

Claire: Absolutely.

Joy: We could go down the long history.

Claire: That’s what I mean. You know, we definitely blame culture for a lot. But at the same time, diet culture was a symptom of a larger problem as well. It wasn’t necessarily the cause of all of this. And so it’s hard for me to say if diet culture was useless and we didn’t get anything out of it. Because I think in some ways it’s not bad to put a microscope over these different metabolic functions of the human body and learn what we’ve learned because of diet culture. I think the way that that information has been used has kind of like been used against us in a lot of ways. But that might be something I would say what’s positive about it is that we have a lot more information about the way that fat and carbs and protein and everything impacts our bodies that we probably wouldn’t have had without it. But I’ll have to think about that once more.

Joy: Yeah. Maybe we’ll talk about that with Sassy. That’d be a good Sassy question. PMD microdermabrasion review? So I got that tool that everyone thought was a vibrator.

Claire: Not a vibrator.

Joy: Not a vibrator. It is amazing. So it has this little – it’s the thing that sucks the dirt off your face, like when you go get a facial, Claire, and they use that little vacuum. It’s kind of like that. I will say there’s a learning curve like any tool of how to use it. So you do have to kind of like start chill, and then you can ramp it up. Because it has like levels of suckage. Feels really weird saying that. It feels great.

Claire: Still not talking about a vibrator

Joy: Definitely not, and it is great. I’m kind of obsessed with products on my face right now. So I’m using the Ordinary line, which you can get at the Ulta in Target. Which is another just dream the Ulta in Target, the Starbucks in Target. Like what else is target going to come up with? The Ordinary is a great brand for serums. I love their undereye. Caffeine produces puffy eyes. Anyway PMD. I will say I wouldn’t buy it full price. The fact that I got it like the Nordstrom sale $100 cheaper than the retail price. I would not pay $300 for it. $200? Sure, that’s like two facials worth.

Claire: Right.

Joy: But I’m going to have it for a while. I’ll get a lot of use out of it. But I wouldn’t pay $300 for it. So wait till it goes on sale again.

Claire: Black Friday or something

Joy: Exactly. Which is right around the corner.

Claire: You know I hate that phrase.

Joy: I know you do. What are Joy’s recommendations for high quality T shirts again? That is James Perse. Forever and ever favorite brand of clothing. But listen, guys and gals and people, do not buy it full price. You know my rule with anything, don’t buy it full price. You can get it on sale always a Nordstrom Rack. So I always just go the Nordstrom Rack website. And I searched James Perse. And I sort by newest. And I look through the things that have just arrived and I buy it in my size. They do have weird sizing. Their sizing is 1,2,3,4. So just look at their measurements. For reference, I’m a size three in their shirts. Large shoulders, and I like things a little bit baggier in their style. They last. I probably have shirts of theirs of that line that have been 10 plus years. They don’t fade, they don’t break apart. They last forever and ever. I wash my clothes all the time. They stand the test of time, except for white. White gets little pit stains, but you can get those out with bleach.

Claire: Yeah, that’s not their fault.

Joy: It really isn’t. All right.

Claire: Your dirty body is not their fault.

Claire: Just to weigh in on this. I really liked the Everlane boxy cut T shirts. If you’re a little bit more petite, they are a little bit cropped, but if you are a little petite then it’s kind of just like hits you right at the top of your hips, which is really a nice flattering cut with the high waisted jeans. Which also if you’re petite maybe you’re running into the problem that I’m having where like all the jeans have a 12-inch rise. And that is like to my diaphragm. I have multiple pairs of jeans right now that come up to above my ribcage.

Joy: Yeah.

Claire: I was wearing a pair the other day and I like tried to take a picture. I was going to do reel. And I stood in from of the camera, and I was like, I look like half pants right now. My body is just half pants.

Joy: Just eating up half your body.

Claire: Did not make the reel. Because all I can see is this like 12-inch fly.

Joy: Oh, that’s so funny. Okay.

Claire: But Everlane.

Joy: Everlane. That’s good. I have one of their shirts too. Ideal birthday day? Do you have an ideal birthday day? You’d get up and go on a hike probably,

Claire: Um, ideal birthday day. Okay, so here’s my here’s my question. My follow up question. My birthday is at the end of November. And so my ideal day can’t really take place at the end of November. Because it’s normally like –

Joy: Well, would you fly somewhere? Where would you go?

Claire: Maybe, yeah. I mean, if we’re talking ideal ideal, I’d probably like get up go get on a private jet.

Joy: I was going to say I’m going to get on a private jet and go somewhere.

Claire: Yeah. And maybe I would at the strike of midnight, I got on our private jet, and I’d go either somewhere with like some really nice mountains or somewhere with the beach. I’m not picky. Either or. I’d eat some really good baked goods. Maybe I go to France and pick up a croissant. And then I would just like relax and hang out. And while I was gone, I would have someone like sanitize my house and clean all the things and do all the house projects that need to get done so that when I could come home, my house would be exactly the way I wanted it. Yeah, that sounds nice.

Joy: That sounds amazing. I would take a private jet to Los Angeles. And I’d drink juices all day and I’d shop you.

Claire: You would just sit in Erewhon.

Joy: I would sit in Erewhon and I would try every product. Every product is so –

Claire: Joy would just rent out Erewhon for yourself and any celebrities that want to come.

Joy: Any celebrities, you’re welcome to join. I would shop. I would go to all the stores in Hollywood and all the stores that Cupcakes and Cashmere goes to because they look adorable.

Claire: You basically like live your dream Southern California influencer birthday life. I like that.

Joy: I’d go to Mozza. You want to come with me? Come on over.

Claire: I will come back for that. I’ll come back from my birthday croissants to have some Nancy Silverton.

Joy: Alright. That’s lovely, lovely, lovely.

Claire: Alright, that really is it for today.

Joy: That’s it for today.

Claire: You can find us on Instagram at @joyandclaire_. You can find us online at joyandclaire.com. You can email us thisisjoyandclaire@gmail.com. Don’t forget to support our sponsor, Ned. That’s helloned.com/JOY or use discount code JOY today for 15% off your order. Try out their new Brain Blend. You’re going to love it. And we will talk to you next week.

Joy: See you later.

Claire: Bye.

Joy: Bye.

90: Cassy Joy Garcia is Here to Make Your Life Easier

September 2, 2021 by Joy Parrish Leave a Comment

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This is Joy & Claire Episode 90: Cassy Joy Garcia is Here to Make Your Life Easier

Episode Date: September 2, 2021

Transcription Completed: September 14, 2021

Audio Length: 57:51 minutes

Joy: Hey guys, this is Joy.

Claire: And this is Claire.

Joy: And this is Joy and Claire.

Claire: And Cassy.

Joy: [singing] Cassy Joy Garcia.

Claire: [singing] Welcome back to Joy and Claire. Hi.

Cassy: Hi, thank you for having me.

Claire: We’re so excited you’re here. So if you guys for some reason don’t know who this is, Cassy is the author of the Fed & Fit blog. She has a ton of amazing cookbooks. We are so excited to have her here today to talk about life and also about her brand-new cookbook, which we will get to in a few minutes. But first, let’s just say hi. How’s your day going Cassy?

Joy: How are things?

Cassy: Things are really good.

Joy: It’s so good to see you. I’m having such good memories of our last episode, which was forever ago on the Girls Gone WOD podcast. I love watching everything that you’re doing. We need an update on your family. You always just have so many fun things going on. You’ve got great dogs. This is just going to be a happy-filled episode. I can’t wait to hear about your new book Cook Once Dinner Fix.

Claire: So the last time we had you on, I think Gray was very young. And since then, you are now pregnant with your third daughter, right?

Cassy: Yes.

Claire: Little girl gang building. So tell us a little bit about how the last two years have been for you.

Cassy: It has been a wild ride. [laughing] So we are expecting our third baby girl in early December. It was just like I blinked. I’ve been working on this book – we started working on it before I gave birth to Bishop, and now I’ve got another baby in my belly. It’s been so fun. Both family and business growing at a really exciting, fun rate in their own trajectories. But it’s been really great. The boys are good, Gus and Ben, the puppy dogs. It’s a wild ride. Austin and I, my husband, we are in the process of planning and building what is really going to be our forever home. I thought that we would have a house between this house and the forever house, so it’s just a whole other thing that we get to think about. Right now, it will be a long time before we are in there, so we have a baby sleeping in what was Austin’s office. I think that by the time this one’s here, we might just have one in a closet somewhere, but it’s all fine. It’s going to be great.

Joy: Hey. As long as there’s a roof overhead and some love in your heart and some food on the table, which I know you have, and some dog kisses…

Claire: We had Miles when we were living in a one-bedroom apartment. So he slept in a pack ‘n play in our room until he was one year old. Looking back, that was nuts. That was such a bad idea. Zero out of ten, would not recommend. Literally, our toothbrush and toothpaste – because we lived in this little apartment where you had to walk through the bedroom to even get to the bathroom. So our toothbrushes lived in the kitchen where you normally keep your hand towel drawer.

Joy: Yeah because you can’t wake the baby, yeah.

Claire: It was brutal. But you know, it’s doable. You figure it out.

Cassy: Yeah, you figure it out. There’s pros. There’s pros to all of it. We’re also close.

Claire: So close.

Cassy: I can get to them so quickly.

Joy: Did you really want to make a bigger house? You’re just going to have to run around and find where people are.

Claire: So much more to clean.

Joy: Yeah.

Cassy: It’s going to be a lot more the clean. Hopefully I’ll have helpers, right? We’re building helpers, right? Isn’t that part of the plan.

Claire: I don’t know. I haven’t figured out how to get that to work yet. He’s still a net negative.

[all laughing]

Claire: So talk to us a little bit about running your business during COVID. You have your whole team that – they come to your house, right?

Cassy: Mmhmm, they did. Yes. They were coming to my house until I guess March when the world shut down. That’s also when we had to put a pause on the book. We put about a 7-month pause on photographing the book. In that time, though, I actually built – I don’t know if I told y’all that we were going to do this – but we built a kitchen studio that we’d moved into. So we had an office space. That finished last summer, so right in the middle of quarantine and COVID. It was really just me coming here because I was alone. But I got to be able to get out of the house a little bit and go to a place where we were still alone. But running Fed & Fit through COVID, it was tricky. Bishop, my second, was born at the end of April. It was not exactly the maternity leave… there was so much about that year that nobody had planned or anticipated, but it was definitely not the leave that I had anticipated or thought that I would have. Because as the owner of a business, you build a maternity leave, and it’s not just – I think I’ve talked about this before – it’s not just, “Bye, I’ll see y’all in three months.”

Joy: Right. You have to help keep things running in some way, shape, or form, have a plan.

Cassy: Exactly, you have to build some sort of a runway or things for them to really stay super active and to make sure that the business still supports itself. And we’re getting better and better at that, independent of me. But I had built that plan, and then the pandemic happened and I needed to be still be present to be able to help lead through those times. So it was this interesting juggling act of newborn baby, back into that mode of trying to pivot. How can we be as helpful as possible during this time to our readers? April was surviving, figuring out how and where I was going to have a baby, what plan was actually going to come to fruition, what I felt right about at the time, what was even possible. There were so many unknowns. And then coming back. We really navigated the pandemic as Fed & Fit by stopping and asking, what do people need from us right now? And how can we really be helpful to this community. So that’s how we put out content. We paused everything else. So it was more like, “here’s four things to do with those cans of beans in your pantry” versus, “here’s a great new recipe for summer corn.”

Claire: So when did you pick back up on the book?

Cassy: We picked back up on the book towards the end of the summer. I want to say it was around August and September. We wound up coming here. It was a really small group. We had this space at the time, so we were able to not come to my house where there was still a newborn. We were able to come to this space, and then the whole team could make use of this enormous kitchen and cook. And then we have a photographer, Kristen Kilpatrick, who photographed this book, which was incredible. She waved her stunning magic wand over those pages. But we knocked the rest of it out in about two weeks.

Claire: So I’m sure those were very relaxing first weeks for you.

Cassy: Very relaxing. Yes, it was… oh gosh. After it wrapped, I was like, “Everyone go to the lovely hotel nearby and enjoy a night off. Don’t talk to anybody for a week.”

Joy: Please don’t call me.

Claire: Please don’t call me.

Cassy: Please don’t talk to me for a week.

Claire: No offense. Love you.

Joy: Cassy, are you an introvert side or extrovert side?

Cassy: I err extroverted.

Joy: I would guess that, but you never know. Some people present as extrovert and they’re really introverts.

Claire: And even extroverts, our engines are finite.

Cassy: Yes.

Joy: I ask that because I think, especially in this year and running a business and managing a family and also with COVID and having to take that pause, was there anything that you were really struggling with, especially with stopping a little bit?

Cassy: The biggest challenge for me – I think everybody felt this, no matter where they come on the introversion or extroversion spectrum – was the loneliness that set in through all of that. We’re incredibly fortunate in that my family is so close. But we were taking quarantine so seriously that we didn’t see my parents that live ten minutes down the road. We went from seeing them multiple times a week. And actually, they office in the same building as me. They’re on the second floor. So I actually in a lot of ways get to see them almost every day. So that was very jarring. So those kinds of things really started to weigh on me, and I felt like – I don’t know if I’m answering my question. I felt like I was losing touch with what I could do to really be helpful. I keep coming back to that, but that’s my North Star in work and life. It’s how can I be of service right now, whether it’s my work as a daughter or as a friend. And I didn’t know where that pointed for a while.

Joy: Like your life purpose. So do you feel that there’s this calling of being of service constantly, but taking a pause was like, “I have to do something.” And truly, you were taking care of yourself, and you’re filling up your own cup, all those cliche things. We all kind of had some time and space, even though we were going stir crazy. Even just being home and managing a family is exhausting. But you get life from giving and creating and creating all these amazing things. Creating content, creating cookbooks, Instagram, your beautiful hair, your nails, all the things. Being on pause, was there anything that you could find a different purpose from when you were in that space?

Cassy: Yes. That’s such a good question, and I really hadn’t thought about it in that context. I think that what it really forced me to do was – it feels like it shouldn’t be this profound of an “ah ha” moment, but it really was in practice. But really, look a look more within and figure out instead of external cues of am I headed in the right direction, I really got to tap more inwardly. What am I more curious about, what am I leaning into. That was right when I started an entirely new Bible study that I hadn’t explored before, for example. I just needed something else to sink my teeth into, and it was a really great place to put that in place. Those kinds of things, it was really nice. To start leaning into consuming things for myself, whether it was that or other things that were just for my own self development that didn’t have an outward purpose to them. It’s not like I was reading the latest top ten fiction books for a review.

Joy: Right, right. We will get to your cookbook, but I’m loving having this conversation, especially with people who run such successful businesses and social media is that you are constantly online comparing and taking away from that… I can imagine it just being so valuable to really staying true to what you want to do and your brand.

Cassy: Yes, it did. And in part of my plan for the maternity leave, a goal of mine for Fed & Fit, or at lease a hope of mine, and maybe a goal is too strong of a word. But a hope that I’ve always had for Fed & Fit is that it represented more voices, more people than just myself. I really didn’t start Fed & Fit ten years ago, which is so bizarre, a decade of doing this. But it didn’t occur to me back then that I necessarily needed a personal blog to get to this online editorial thing that I thought I was creating to create. So as part of my maternity leave, I was able to invite some of the team members to come in and lead demos. That was such a great way – the maternity leaves, in particular – that was something that I saw coming for a long period of time, unlike the pandemic – force you to let go of the reigns. Right? Let go. Let the capable people do what they do best and see what happens and how they grow this business in their own unique way. I think when I look back on huge leaps that Fed & Fit has made and my own development as a business owner and leader, it’s because of those significant periods of time that I was forced to be out of it. And in a lot of ways, the pandemic, really being thrown out of what would have been considered our plan and our content calendar, is another example of that.

Claire: I think what you said about being able to finally find some time to do these little, and maybe really big, interests, dig into things that really felt like they were for you. The comment you made before you said that was, maybe it shouldn’t have taken this for you to start to look inward. But I think that that’s so common, especially for – again, not to go introvert, extrovert – but especially for extroverts, especially for content creators, especially for people who really spend a lot of time – you describe yourself as your entire North Star is how can you be helpful. Being a helper is a completely reciprocal role. It completely relies on your impact on others, on how they receive your impact. I think a lot of us did feel, obviously in a horrible, horrible situation where you’re trying to find any tiny silver lining, this space to breathe and finally ask yourself, I couldn’t go and fill my entire calendar right now if I wanted to. All the activities are cancelled. All the trips are cancelled. I can’t travel for work. My kids’ soccer practices are done. They aren’t even going to school, let alone activities. What if I always wanted to do – and you know, even for people it was like, I’m going to learn how to bake, I’m going to learn how to sew, I’m going to get a puppy. These sort of cliche, now cliche – the quarantine hobbies or the COVID puppies. But I think it was a great opportunity for a lot of people to have that pause that in our society there’s not a time in our lives for that, especially when you become a mom and especially if you are an entrepreneur on top of being a mom. I mean, talk about having a full plate. So I think that a lot of people can probably relate to that, that whatever that small thing was or really big thing that they were finally able to say, “There’s some space here. What can I do with this? That’s exciting.”

Cassy: That’s such a good point. And you know what? A lesson learned and something that I’m taking from that, what you just articulated and folding into the future of Fed & Fit, for example. I haven’t told them yet, but my whole team’s gone now so I can talk about it, because it’s a surprise. We’re building out our leave plan. So it’s official. I have W-2 employees. I feel so fancy now. But there’s going to be next week five of us that are full time here. Myself and another one of my colleagues are going to have a baby within a month of each other, so obviously we need to formalize maternity leave instead of me just building content and winging it. But it brings into my other leaves – bereavement, of course there’s PTO and I have a really generous plan built in there. But something that came to mind when we were thinking about this with a new team member of ours is the idea of a sabbatical. I felt like kind of the – again, not to be too Pollyanna about what we all just went through – but an itch that that scratched, to your point, is people had space all of a sudden to think about what do I do with this now. And there was such beautiful things that can come from that in so many different regards. Being able to purposefully build that into a job and know that on a predictable cadence, every few years you are going to have a four-week sabbatical supported by work to go and do something, whether that’s travel or whether that’s the time that you bring home the puppy or whatever it is. But just to think, what am I going to do with this and then fill that space with something that really means something to you.

Claire: One of the things I want to touch on – and I know we’ve said this a hundred times now – and then we’ll get to your cookbook. I swear, eventually it’s going to happen.

Joy: We just have so much to catch up on.

Cassy: I know.

Claire: Is the experience of being a new mom during lockdown. I know those early postpartum days are already very isolating. This, however, is something that we are not – I think it’s one of the things about COVID that very much persists to this day is that extra isolation that you need to have for newborns away. You’re not taking them out into public that you maybe once would have, and you’re not having as many people come over to your house the way that you maybe once would have. And the toll that that could take on an already very isolating time. Obviously Bishop was not your firstborn, and having a firstborn is its whole other can of worms. But for you, did you feel that added sense of isolation? How did you handle that, and how are you looking to December and thinking about how that’s going to go again?

Cassy: Oh gosh. I handled it probably very poorly, to be totally honest. I tend to redirect. When I’m uncomfortable, I redirect into what can I do to be useful with this time. This is something I should probably talk to a professional about. Yesterday for example, I felt under the weather for a day. Instead of allowing myself to rest and be in those moments and to just be like, “Oh, I don’t feel good today. I’m going to do the bare minimum” because that’s what I need to do is I need to sit on this couch and rest and drink fluids. Instead what I did was I was like, I cannot let this day be a bust because of this thing that I have no control over, so I’m going to get ahead on these other 18 things that I can do from the couch, which don’t actually support the rest that I actually need. So what I actually did during that season as a newborn from home being really lonely – I ached for those visits from friends who stop by with your favorite cup of tea or coffee and takeout from your favorite restaurant to supplement the freezer meals, I ached for that. For dear friends who sat on my couch after they had finished sterilizing their hands and hold the baby and ooh and ah, “oh wow, this is so big.” I really ached for those moments So what I did is I turned that into, what can I do to try and make something out of this that makes me feel great about it at the end of the day. And it was being productive. Although I was pulled back into work a little bit earlier, kind of alluding to that and building a plan to get us through the pandemic, I also pushed myself back in in an effort to try to feel like, for better or worse, that it was still a good time. Does that make sense? And so looking forward, to the other part of your question, looking forward to December is, I know I’ve seen myself go through that, and what I wound up doing is I was just exhausted. It was very classic burning the candle at both ends. I needed to be resting, healing, and just spending time with B and Gray. And I was doing that. But in those quiet moments, I wasn’t also not thinking about strategy, how can I pivot this, how can I work with people, how can I help people. I wasn’t also working. So really building in really firm boundaries. And a part of that starts now. It’s with my current Fed & Fit team. We spent, oh my gosh, I’m cross-eyed, but we spent six hours today going over our content calendar because it’s through June of next year. But so that we have a plan.

Claire: Okay, let’s talk about your book.

Cassy: Okay.

Claire: So it literally came in the mail.

Joy: That’s so exciting. Claire has hers right now.

Claire: You were so sweet to send us an advanced copy. It’s called Cook Once Dinner Fix. I’m holding it in my hand right now. I’m sorry you guys can’t see it, but just imagine it here.

Joy: And you look so beautiful on the cover.

Claire: And your hair is so – Joy loves your hair. She talks about it all the time. Not to be weird.

Joy: I’m obsessed.

Cassy: Half of the hair on that cover is not mine, just for the record.

Joy: Amazing. Even better. The higher the hair, the closer to God.

Claire: We definitely talked about that in our last episode, about all your hair. Alright, so first of all I have to tell you that I still use Cook Once, Eat All Week all the time. We’re in the middle of week four right now. It’s definitely my most-used cookbook. Not every single week, but this is our third week in a row of using it. Because school started back up, my husband has a job where he never gets home on time. When we went through the first days of the pandemic, we were using it every single week and then the pandemic hit and I was like, “Okay cool, I can cook from home.” And then in the past month or two, I’m like, “I’m over it. I’m sick of having to come up with what to eat for dinner every night.” You have that moment where you’re like, “I wonder what we’re going to have for dinner.” And you’re like, “Oh no, that’s me. I have to decide. I’m the one.” So that’s what I love about your cookbooks is that I feel like there is this unspoken, and in my opinion incorrect, assumption that cookbook authors make that a recipe in a cookbook has to be fancy. That in order for it to be “cookbook worthy,” it has to have a sauce and all these weird ingredients and you have to have like garlic scapes or something weird. And it’s like, no, I don’t need that stuff. I just need someone else to decide what I’m having for dinner. And Cassy, that is what you do for me. You come into my kitchen every night and you decide what I’m going to have for dinner, and I will be forever grateful. Little did you know that that is what you’re doing for me literally every single night, still to this day. So thank you.

Cassy: I love it so much. That makes me so happy to know.

Claire: I mean, I think about you probably way more than is normal for someone. So I’m so excited for this book. Tell us a little bit – in case you guys don’t have Cook Once, Eat All Week, what are you waiting for? But in case you do have it and it doesn’t actually have a space on your bookshelf because you just use it so much that it just lives on your counter, let me regale you. Every week, you have a set of ingredients and it makes three recipes that are all the same ingredients but otherwise unrelated taste-wise as much as possible. And the idea is that you prep them all at once. So tell us what is different about this book. It seems a little less aggressive, for lack of a better word.

Joy: Aggressive. [laughing]

Claire: The first book is like you are committed. You are eating potatoes all week.

Joy: Right.

Claire: Which I love, but.

Cassy: And there’s always going to be a place, right, for both I think. Cook Once Dinner Fix – the way that I like to do books is really an involved process. It’s a lot of work. When I finish a book, I finish it with zero intention of writing the next one to be totally honest. Because I’m like, we have to have answered everything. We’ve got to knock it all out. However, in Cook Once, Eat All Week coming out, there was a lot of feedback coming in and it became really clear that I wasn’t done. My work wasn’t done with that book because there were a lot of wishes. People who were really using it and had really given the book a try or are still using it and saying, “This is great… and I wish it had blah blah blah.” So I started paying attention to all of those, and the most asked questions and the most requested updates that folks would have to ask. An idea started to come together that actually happens to really align with how I cook in my home more often than any other. To start there, what I do in my own kitchen is if I’m making say a roast chicken for dinner and I’m serving it with roasted vegetables and potatoes, things like that, what I will do is I will throw another chicken in the oven while I’m roasting the one that we’re having that night for dinner. I’m not eating that second chicken tonight, but I’m going to let it cool and I’m putting it in the fridge, and I’m going to repurpose it in a sesame chicken dish with white rice tomorrow night or two nights from now. I’m sort of doing future myself a favor. I’m able to have two fresh meals and I’m really excited about them but they are totally different flavor combinations, to what you just said, but it’s just the two meals. What I found is that by doing that, I allow myself a lot of variety. So one of the biggest requests that have come through from Cook Once, Eat All Week was, like Claire just said, you’re committed. You are committed to those ingredients for these three pretty big, hearty meals for the week. And what folks were having a hard time doing was, how do we incorporate other nutrients throughout the week. Whether those are the words they’re thinking or not, they’re like how do I eat different things. And that makes sense because in my own home I’m eating beef at least once, I’m eating poultry, I’m probably eating seafood. We’re mixing things in, and if you have what I like to think of as an efficient kitchen, the one where you’re throwing the two kitchens into the over to do future you a favor, then it’s hard to do that with the Cook Once, Eat All Week method because it’s three big meals. So what we did is we slimmed it down to two. So these are dinner series. Everything has two dinners paired to each of these to hopefully allow folks to overlap and choose from different chapters and build the week that they want. So if you’re like I really want myself or my family to have seafood this week, then I’m going to overlap that with another dinner series from another chapter. So that was a big wish that had come through. Another big wish that had come through was, even though the prep day was significantly reduced in terms of what was involved in normal – not normal, but…

Claire: Right. Like, traditional meal prep where you just sit there and go through a conveyor belt.

Cassy: Yes, that’s right. A traditional meal prep. Where you’re precooking meals completely. And in some cases, a lot of people are three meals a day, seven days a week, that’s part of their routine. And they’re really starting to reach burnout on that method. So although the prep in Cook Once, Eat All Week was way less than that because you’re batch cooking these components, there were still people who were like, “How about no prep?” No prep day. I’d really like to opt for no prep day. So that’s what –

Claire: Don’t you love it when you create a product and you’re like, “This is for people who love prep day.” And they’re like, “I don’t like this cookbook because I don’t want to prep.” And you’re like, “Then maybe buy a different cookbook, man.”

Joy: Maybe order takeout.

Claire: Maybe just buy a cookbook that doesn’t require a prep day. I don’t know what to tell you. But I empathize with you wanting to take that feedback anyway. Good for you for not just being like, “I don’t know what to tell you, person who doesn’t like to prep. Don’t buy a prep cookbook.”

Joy: “Hey, look. I gave all this content for you guys.”

Claire: “Go to my website, I don’t know.”

Joy: [laughing]

Claire: That’s what I would have said, but Cassy is nicer than me, as we all know.

Joy: Cassy’s just way too nice.

Cassy: I’ve just had two years to settle. I think at first, I was like, I can’t make direct eye contact with the Amazon reviews. Somebody else tell me what they say.

Joy: Oh my gosh, any reviews period. Do you not look? Because I just can’t. I can’t.

Cassy: I waited until there were – this is how fragile my ego is, y’all. I waited until there were enough good/great ones that I could ignore – not ignore, but take in the larger scope of maybe where they others might fall.

Joy: Fair. Smart.

Cassy: Is it?

Claire: No, it is smart. Because you know what, other people are mean. Poopoo on them. The other thing that I noticed about this book immediately was there are a lot more options that don’t have meat. And that was a big thing with Cook Once, Eat All Week. Everything is meat-based. Which anyone who listens to this podcast knows I am a big meat-eater. I am very pro-ethical meat. And I work in the natural products industry. I know for a fact that this plant-based movement is no longer a movement, is no longer a trend. It’s here to stay. They call it flexitarians, and they’re here.

Cassy: They’re here. I’m also a big pro-meat person. If I am making tomato soup and grilled cheese for dinner, for example, it’s kind of a classic combination, I’m finding a way to stud some chicken or some turkey in there. That’s just kind of my wiring. That being said, a big request that had come through was for vegetarian options, plant-based options. And so I put my thinking cap on and my coachable hat on and came up with this chapter. So the book has, instead of just poultry, beef, and pork, which is what you will find in Cook Once, Eat All Week, this one also includes seafood. Which was a trick nut to crack. It’s the shortest chapter because a lot was left on the cutting room floor for the seafood chapter. Because seafood repurposed is a tricky situation.

Claire: It is tricky. Reheated fish is not that good.

Cassy: It’s not going to be great. So it really needed to be a super reliable homerun, so that’s why that chapter is so short. And then the vegetarian chapter, I will be honest with y’all, I went in probably the least excited about it, and it may be my favorite chapter in the book. Maybe it’s because I threw extra fun things into it to really liven up these meals, but I’m really excited about them. So yes, there’s a vegetarian chapter in there as well. It’s delicious.

Claire: So as Cassy’s talking, I’m flipping through the book. So just imagine. I’m looking at ricotta stuffed eggplant – do you say “ri-KOT-uh” or “ri-KOHT-uh”?

Cassy: I say “ri-KOT-uh.”

Claire: Me too. Everyone I know says “ri-KOT-uh” except for my husband who says “ri-KOHT-uh,” which is wrong Brandon.

Joy: Incorrect.

Claire: And he’s like, “I’m from Wisconsin. We know about cheese.” I’m like, “Are you from Italy?” It’s also the reason he claims he can’t be lactose intolerant. He says, “I can’t be lactose intolerant. I’m from Wisconsin.” That is not a reason. You’re lactose intolerant.

Joy: It’s a lot.

Claire: Okay, that’s another episode, clearly. Okay ricotta stuffed eggplant and then eggplant pepper skillet. And then it has this little tip. Because I’m looking at this and I’m like, this looks so good but I don’t love eggplant. And Cassy, you were like, “I got you Claire. Don’t like eggplant? Try this dinner series with portobello mushrooms instead.”

Joy: She always has something. Always. And dietary restrictions. Because I can’t have dairy, and you’re always like, “Dietary restrictions? I got you.” So everything’s taken care of.

Claire: The thing I love the most about the way you think about this too is that this cookbook – and Cook Once, Eat All Week to a degree, but I feel like I’m going to get this a lot from this cookbook, is that I actually love cooking, but I can’t make all those decisions. And so that really feels to me like what this is doing. It’s saying, hey listen, I’m not going to pretend like you don’t have to do a little work here. If you like cooking, then you want to be doing that. It’s fulfilling to me to get into the kitchen after a long day and roll up my sleeves and make a recipe. But I don’t want to have to think about that, and I don’t want to have to agonize over it as I’m getting my grocery list and all of that. It just is so nice to be like, I still get to do the part that I like, and Cassy already did the part that I don’t like.

Cassy: Totally. I hope that that’s really helpful. And that’s another thing that’s a difference between the two books. Cook Once, Eat All Week I essentially gave people a main dish and the rest was for you to figure out. So the buffalo stuffed avocados, for example, I got a lot of questions of people writing in, saying, “Well what do I serve this with?” And I was like, “You figure it out. Whatever you want to serve it with.” And it’s not helpful, Cassy. It’s not a helpful answer. If my goal is really to help alleviate the thinking and the planning, to your point of what goes on the dang table for dinner, why not provide a full spectrum? And so that was something that every dish in Cook Once Dinner Fix is a full meal. So in some cases – for example, there’s a brisket one that comes to mind. There’s brisket, and there’s a polenta, and there’s a slaw that goes with it. So you really are able to look at it at a glance and say, this is what I would serve the brisket with and it’s going to go really well. And sometimes those elements cross over into the next one.

Claire: Can I ask a very specific question about a food item that I’m afraid of and I feel like you’re going to help me with me fear?

Cassy: Yes. Please do.

Claire: Beans.

Cassy: Yes.

Claire: I was very paleo for a very long time. I was really paleo in the phase of my life when I learned how to cook for myself, in my early to mid-20’s where I really got good at cooking for myself. So I never really learned how to cook beans, and I want to know how to cook beans. But I can’t get over the hump of them just being this chalky, flavorless smudge in my mouth that I don’t want. So I just have to pour out all these beans. Talk me down from my ledge about beans, please.

Cassy: I would love to. Gosh, you know, planning for this book and wanting to offer nutrients and foods from a really broad group of foods forced me to really start playing with a bunch of different flavors. But I found myself carrying that through into my own home and enjoying beans way more often than I really would have thought. The reasons why I love beans are, they are so easy to make. They are really, really easy. When I think about other starches that I was relying on – I was very strict paleo for a number of years as well. My starch options were potatoes, squash, beets, and plantains. All of those require a good amount of work to make delicious. You have to chop them, wash them, roast them, something like that. And beans, if you have dried, obviously there’s a little bit more of a process. But if you’re planning on canned, for example, it is extremely fast. And children, at least my small children, love them. They’re a really great baby food, especially early on. You can smash them for them, if they’re really well cooked. When you get to that texture, it’s actually ideal baby food. And then you can take those – am I selling you on the smushing –

Claire: At least you’re giving me ideas of what to do with them when I ruin them. Give them to my kids, got it.

Cassy: Give them to the kids. But I would pull those out. It just became a really great family meal starch option because I could pull those out for the little ones, and to the rest of the pot add the more aggressive seasonings and salts. We just really love it. It’s also been a really great way that I can balance out chili. Because again, from my paleo days where also like you were, I really started to sharpen my cooking skills for cooking for myself, chili was meat and nightshades, like tomatoes and things like that. Maybe I would throw in some carrots and other stuff like that, but there really wasn’t anything else from a carbohydrate perspective that made its way into the chili. And being able to add three different kinds of beans into chili makes for a really robust, even more efficient dinner experience because I’m not having to think about, should I also make cornbread to go with – well, cornbread wouldn’t have worked then. But what else can I make to go with this? It becomes a really easy option. And to make them from scratch is actually a really simple process. I like to think of it as it’s just a little bit longer than making rice. So the process of rinsing, soaking, and then cooking them, it’s really not that much different than making rice if that’s a part of your routine. It’s just going to take a little bit longer.

Claire: I always tell myself, almost every culture on this planet has beans as one of their subsistence foods. I am overthinking it.

Cassy: Yeah. I don’t mean to point fingers, but you might be –

Claire: No, it’s okay.

Cassy: You might be. And you know, if it’s the flavor and the texture that you’re worried about, I would use them in a chili or a soup or something like that where there’s some sort of a medium that’s going to add more flavor and other qualities.

Claire: Right, the same way that I would start with another ingredient that I didn’t like that much. Kind of hide it in other things first until you get more accustomed to it. Okay, I’m going to do it. I’m going to try beans. I was just flipping through and I was like, some of these recipes have beans. Claire, you’re going to have to eat some beans. It’s going to be great.

Cassy: You have to keep me posted. I want to know how it goes.

Claire: We’ll tag you, don’t worry. I’ll just send a photo to your house. Not weird.

Claire: What are –

Joy: I have a question.

Claire: Oh yes, go on. I won’t completely dominate the entire interview. Go ahead.

Joy: I have a question. Cookbooks to me are very scary, and I want to say that I actually – Claire can attest to this, that I do not cook. But yours is actually the only cookbook where I’m like, I can do this, and I’ve actually made recipes from your cookbook before. When I look at this, I’m like, “I can do this.” Especially with the vegetarian stuff. I eat meat, but I am more drawn to some vegetarian dishes, so I’m super excited about this one. But I always look at cookbooks and I get overwhelmed. There’s too many steps or, I don’t know, my brain gets on overload. I also see cookbooks as almost like – three’s so many out there. How do you choose which one? You have an identity. What would you say is your audience, and why are they drawn to your identity versus the other million cookbooks that are out there?

Cassy: Oh my gosh, this is such a great question, Joy, and this is one that I have with my publisher quite a lot. Because the book that I wanted to create talks to people that they don’t talk to normally. I had to really figure that out. The people who I create cookbooks for are the folks who are really just trying to get dinner on the table. There’s a lot of self-identity in that. I’m just trying to get a meal on the table, and I want it to be delicious. I would love for it to taste good. I would love for it to be nutritious. I would love for my family to like it. I would love for it to not cost a fortune. And I would love for it to not have to take me all day long to pull off. I felt like there are beautiful books out there that they’ll give you something delicious and nutritious, but maybe it costs a heck of a lot because of all these obscure ingredients. Or maybe it requires some sort of a really involved brining/braising process, you know, and just isn’t practical when it comes down to a Wednesday evening and you would like to eat something in an hour. And there’s also that feeling of – I don’t know if you have ever felt this – the person who is really going to enjoy a book like this is if after you finish making a meal at the end of the day – and it’s already been a day. It’s dinner. Because you’ve lived a whole life already today. And you’re like, okay, and now I’m going to roll up my sleeves and I’m going to make dinner too. And you make this dinner. Maybe it takes 45 minutes to pull together. You eat it in 12 minutes or however long you last at the table, and then you’re washing all the dishes. And usually by the time I’m washing the dishes, I’m thinking, “Oh my gosh, that was a disproportionate amount of time that I have just invested in this meal.” Prepping, planning, now cleaning up afterwards, and we enjoyed it for 12 minutes. That is the person who is uncomfortable – and constantly facing that feeling, night after night, day after day, and what eventually leads to burnout. And oh my gosh, dinner is wearing me out, why is this challenging. That’s the person who I want to talk to and just say, I think we can make this easier. I think we can make this easier. We can still get something tasty on the table. We can still feel really good about all of the different micro and macronutrients on a plate. And it doesn’t have to be as challenging as it has been.

Joy: Yeah. Or just the pressure of spending all day in the kitchen. What are we, in the 40’s? That’s just not realistic. Also, we compare in Instagram of, I didn’t make this perfect meal for my family. Look at this person who is making this picture perfect meal. You’re just basically like, it can be amazing and great, but also we’re not spending two hours in the kitchen making dinner.

Cassy: Right, exactly. It can be more straight forward. I’ve been trying to – I started doing it by accident, and I’ve been keeping it going by request, but I’ve been sharing what our family’s plates actually look like at the end of the day on Instagram. I hope that’s helpful. Because for example, what I’m serving B, our almost-18-month-old, it’s essentially I took the casserole and I smashed it up with a fork so she can just grab it and get after it. It’s not cute. There’s nothing cute about it.

Joy: Have you seen that TikTok video – I’m sure you have. There’s a TikTok video, and it’s split screen with this dad. He’s watching this TikTok video of this woman creating this amazing bento box meal for her kid. And she’s like, “And I’m smashing up the avocado, and I just sprinkle salt, and you just mix it right in.” And he’s watching this video and he’s just putting in a juice box, and he’s grabbing one of those meat things…

Claire: Lunchables.

Joy: Thank you. Lunchable. He’s putting that in there. And she continues like, “And then you put some grapes in there. Get some fruit.” And he grabs a celery stick and he throws it in. It’s like that. Who has the time to make it look so perfect? And your kid does not care.

Claire: Kid does not care. I also love that too. Do you follow @kids.eat.in.color or anything like that?

Cassy: Yes.

Claire: I always love seeing the deconstructed meals for younger kids. That always gives me ideas where I’m like, I love chicken soup. My kids hate it. But if I serve them a little section of noodles and a little section of chicken and a little section of carrots on their plate, now I don’t have to make another dinner for them and they’re going to eat that. It is always helpful. I love seeing the way people get their kids to eat the same meal because I think there is also an additional issue when you’re a mom with young kids or a family with young kids – I don’t want to just say mom. If a dad, a family, whatever. If you’re trying to feed young kids, it can often feel like you have to cook maybe not a completely different meal, but there are a lot of times components that you feel like, well, my kid’s not going to eat this, so I might as well make them another protein. Or they’re not going to like the flavor, so I need to make sure I – and that’s fine every once in a while, but you don’t want to have to do that every night.

Cassy: Yeah. Definitely. And deconstructing our meals for kiddos is what I do. I will just scoop out, to your point, the carrots, and just put them on their plate, and it’s much more likely that they’re going to eat it.

Claire: I feel very validated when you were just describing your dream reader. I was like, that’s me. This is what I’ve been saying all this time. This whole interview is me describing this process. I feel so validated. It’s not just me. It’s a whole bunch of people out there who are like, I don’t want my kids to eat takeout every night. I can’t afford it, even if I did want them to. So what do I do?

Cassy: Yes, yes. And there’s a real need. I felt like that group was also kind of going unseen and unsupported in the recipe development world for a really long time. Especially the people who were craving healthier dinner options. I think that there’s a lot of content around if you’re trying to get a fast meal on the table – and not to vilify this because we definitely have hotdog and macaroni nights in our home, so I don’t mean to say that that’s not an option. But it doesn’t have to be the only option. It’s not, you make a fresh cooked healthy dinner or that’s your only other option.

Claire: Or you heat up a corndog, yeah.

Cassy: Yeah, exactly. Gray and I have polished off, I will say – I don’t know how she found them, but I came out after putting the baby down the other night and she was sitting in our living room eating frozen corndogs at 7:30 at night.

Claire: Do you guys get the gluten free Applegate ones?

Cassy: Yes.

Claire: They’re so good.

Cassy: They’re so delicious.

Claire: But why are there only four in a box? Applegate, hear us out. Ten. Minimum.

Cassy: We polished off a box, Gray and I. I was like, that looks like a delicious idea, so I microwaved one for myself. She prefers hers frozen, she made it really clear.

Claire: That’s hilarious.

Cassy: And we ate a couple corndogs.

Claire: Amazing. I’m so glad, I can just envision that so clearly. We eat those all the time. Yeah, I agree with you. And what I was saying at the beginning of the episode is that I am a lover of cookbooks, and like I was saying I love to cook. And I do sometimes feel like this recipe or this cookbook, and even some of the cleaner cookbooks or paleo cookbooks, they just seem unnecessarily complicated. Like either the author felt this way or their publisher told them, “This isn’t fancy enough for a cookbook. You need to crank it up on the fanciness.” I just don’t always have time to batter stuff in arrowroot flour before it goes on the table. That’s just a random example.

Cassy: Yeah, that’s a great example.

Joy: Okay, so your book comes out September 14, but we can pre-order. I’ll post the link in the show notes. Where else can our audience find you?

Cassy: Yes. I try to keep it simple. On Instagram is probably where I’m most active on social media. It’s just @fedandfit. And then the Fed & Fit website has over a thousand, I think we’re nearing 1500, free recipes there. So there’s a lot to explore, not to overwhelm anybody. But there’s a lot of options there if you’re like, “Gosh, I wonder what their recipe is for chili casserole.” There’s one for it, I bet. But yeah, between those two. And Fed & Fit on Instagram as well, I’ll be doing a lot of demonstrations. Because we’ve talked a lot about this concept, but it’s one of those things that sometimes it’s really helpful to see it and to just see how it works. You’ll be able to find those saved to highlights of how these dinner series worked together.

Claire: And you said earlier today you were finalizing your content calendar for the next six months. Without giving any crazy spoilers –

Joy: Tell us everything.

Claire: What’s next? I know for you obviously the book launch is huge, but the book itself is done and dusted. So apart from having a baby – minor – what are you excited about for 2022?

Cassy: Oh my gosh. Well, this is usually how content goes is it’s pulling a thread on a sweater. It just starts to unravel. We were like, would you think that smoothie bowls are done? The answer is, no. According to all of the web searches, and my own interests is where I got the curiosity. I think we’re going to publish nine smoothie recipes in February for example. I’m just so excited. What I’d love to start doing more of is if we’re building out a really solid resource like that, like here are the tried and true best, most variety, you choose the one that works for you or the flavors that interest you. We also want to pair that with blender reviews. So do blender reviews, so do individual reviews of a Blentec, a Vitamix, and a Nutrabullet. And then hopefully be able to present them in a way where you’re like, “Okay, this is the best option for me” and weigh all of the pros and cons, prices, and things like that. So stuff like that. We’re also going to start doing more comparison articles. I’m sitting here staring at our countertop here at the kitchen studio. There are about 15 boxes of gluten free box brownies sitting here because we’re going to start testing more of this and show all of these options side by side. Because I don’t know if y’all are in the market for boxed gluten-free brownies, but I am.

Claire: Who’s not, really?

Joy: Who’s not, is my question.

Cassy: I forget where I am, who I am talking to. But there’s so many options now. How great is that? How fun is that? That we have so many options. But it’s a little overwhelming, and you don’t want to kiss a frog. It’s kind of those. I just wanted to do the work and the research. We’re falling on a sword here, but we’re going to make all these brownies and then show them side by side in comparison articles. So I’m excited about that. This is turning into a long answer. I’m obviously very excited about this. But I’m also going to start YouTube. Have y’all heard of it? It’s this video –

Joy: What is this YouTube thing?

Claire: I’ve heard it mentioned.

Joy: You, I’m sorry, what?

Cassy: It’s like Y-O-U –

Joy: Oh, got it, got it, got it.

Claire: Oh. Not like a u-boat?

Cassy: No. [laughing]

Claire: Oh guys, thank you.

Cassy: I feel so late to the game.

Claire: Bless you, listeners, for just sitting through those jokes.

Joy: So proud of you, joining YouTube. Look at you all grown up.

Cassy: I know. I just got to the point where Instagram is its own thing. And that’s just how social media goes. It’s something, and then it turns into something else as time goes on. I was like, where can I pour this energy and these videos and the desire to help and coach and lead, and YouTube is it. We’re going to launch it really soon. I hired our dream videographer. She starts in a couple of weeks. We’re going to start publishing three videos on YouTube a week for a year.

Joy: Oh my gosh, that’s amazing. Now, do you look at trends for social media before you make these decisions? Are you like, where’s reels going? How far into the research do you look to determine something like that, where you’re like YouTube’s my next move?

Cassy: It’s a combination of – I date somebody who actually grew up – I was going to call it “cowboy chemistry,” but that’s kind of insensitive to people like my husband. He’s like, “We’re very intelligent people, us cowboys.” It’s a combination of actually studying the metrics and also just trusting gut instinct. It just makes a heck of a lot of sense to be able to lean into this platform that exists. It’s trusted. And for example, talking about blender reviews, the studies say that most people go to YouTube for product reviews.

Joy: Yeah, it’s true. Yeah.

Cassy: Before they buy stuff.

Joy: It’s true.

Cassy: And I get it, I do too. I bought a curling blow drier hair thing. That’s where I went to see which one.

Joy: Oh yeah, any time I need to do something with makeup, or if I need to look at a product and I want someone to show me, YouTube.

Cassy: Yes, exactly. And there’s so much about food. My goal is to hopefully make food and cooking and all this stuff more approachable. It’s easier to show that than it is to tell it and talk about it. So by showing, here, we boiled chicken breast and then we shredded them with the stand mixer. It’s done. It’s very fast and easy. By showing that, hopefully it helps people say, “Oh, oh, yes, I can do that. I can shred that chicken. That’s so much easier than I would have thought.”

Claire: Right. Isn’t the irony of Instagram that you have to have these absolutely beautifully styled food photos for them to get any traction, but the average home cook is like, “I cannot make that.” You’re like, “But you can.” I also really admire your ambition for releasing a smoothie bowl series in the coldest month of the year. We’re all just going to put on our fake coconut bras and just live vicariously through these smoothie bowls, and I can’t wait already.

Joy: Planning for the spring, that’s what we’re going to be doing.

Cassy: We are. That’s the way SEO goes. I was chatting with a friend the other day, and she was like, “Do you feel like you have to live in an alternate reality to content plan?” Because we’re planning so far ahead. We just published last week all of our pumpkin bread articles so that by the end of October Google will recognize them, essentially.

Joy: Oh my gosh, yeah.

Cassy: It is, it’s really interesting. When I look at the calendar, I’m like, “It’s August? I thought it was February 2022” because that’s where my brain has been living.

Claire: Okay guys, sadly we’re out of time. I feel like this interview could go on and on and on and on and on. One day.

Joy: We didn’t even get to makeup. We didn’t get to nails. We didn’t get to hair. We didn’t get to fitness.

Claire: We’ve got to have a Joy and Cassy product corner one day.

Joy: Yeah. I love products. Cassy, I love products so much. I could talk products with you so –

Cassy: Joy. Sign me up.

Joy: Yeah.

Claire: You could interview her on YouTube.

Joy: Oh my gosh. We could do little tutorials. Now I’m going a little too far.

Claire: We’re trying to turn Joy into an influencer. Her husband bought her a ring light because once you mention half an idea to him he goes out and buys all the accessories immediately.

Joy: Yeah, that’s true.

Claire: He’s such an enabler, it’s wonderful.

Joy: It’s true.

Claire: So he got her a real ring light. We’re like, Joy you could be an influencer.

Joy: I’m getting there. I get weird because I’m turning 44. Does anyone really want to watch me put on makeup?

Claire: Everyone wants to, Joy. We all do. We’re all raising our hands.

Joy: I did find an amazing new eye liner that I’d like to show you. But we can talk about it later.

Cassy: I’ve actually been admiring it.

Joy: It’s the best.

Cassy: I want to know.

Claire: Wait a second, this is going to be the number one question we get by the end of this episode now. Now you have to tell us.

Joy: So it is the Sephora collection. It’s a shadow liner. So just from Sephora, Sephora brand. It is a shadow liner, so it’s kind of one of those fat, chubby sticks. It’s just the color silver. So it’s a glitter color, but it’s not glitter glitter. So you’re not going to get sprinkles on your face. But it is the most beautiful silver that I have ever seen, and I have tried many a fat, chubby liner.

Claire: Not going to lie, Joy, this sounds like a product I owned from Icing in like 1999.

Joy: You might. You might.

Claire: I’m positive. Are frosted lids coming back?

Joy: Well, I mean, they never left, Claire.

Claire: For you.

Joy: Yeah, this is true. So I’ll post the link for everybody who wants to know, but it is amazing and it’s like $12.

Cassy: I’m ordering it today.

Joy: Okay. So the actual name of it is colorful eyeshadow and eyeliner multistick, and the color that I am raving is called silver glitter. Life changing. I haven’t stopped wearing it since a week ago when I got it because it’s so easy and it really packs a punch.

Cassy: It’s beautiful. I wrote it down word for word. I’m literally going to order it as soon as we hang up.

Joy: Amazing. I can’t wait to see it on you. Okay. Yes, so products next time.

Cassy: Okay.

Joy: Thank you, Cassy.

Claire: Thank you so much, Cassy. Everyone, you know where to find us. @joyandclaire_ on Instagram. You can go to joyandclaire.com. And scope around your feed. You might find some extra Joy and Claire in there. Maybe a little Girls Gone WOD. Maybe one of these days baking show will come back.

Joy: Baking show, we’re back with a vengeance.

Claire: On Your Marks, Get, Set, Bake! We are here. We are not going anywhere, apparently ever.

Joy: Ever.

Claire: So psyched about that. And Cassy, thank you again for hanging in there with us. You are such a champ.

Joy: You’re the best.

Claire: We are so excited for your cookbook.

Joy: Congratulations.

Claire: Alright everyone, talk to you next week. Bye.

Joy: Bye.

5: Realness

January 30, 2020 by Joy Parrish Leave a Comment

Tough news week, Would You Rathers, Joy talks about Cheer and reality shows, Claire rages over Gwenyth’s vag candle, we review Valentine’s Day plans, and clarify service animal rules.

4: Good Not Perfect

January 23, 2020 by Joy Parrish Leave a Comment

Claire tries to watch Schitt’s Creek, Jillian Michaels fiasco responses, Joy’s Peloton review part II, Brad and Jen encounter, sourdough bread, and recycling tips galore!