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episode #282

Interview with Dixie Lee Huey: Nourishment Mindset, Creating Satiety and Cooking with Your Kids!

August 28, 2023 in Podcast

Intro

This week I interviewed health coach, author and podcast host of The Nourishment Mindset - Dixie Lee Huey! We discussed all about drinking quality wine along with:

  • the importance of eating nutrient dense foods,
  • tips to nourish your kids,
  • eating mindfully to create satiety
  • creating a health account to measure your progress
and her one tip to get your body back to what it once was!



Brian (0s):

Coming up on the GET, LEAN, Eat, Clean, Podcast.

Dixie (3s):

And the other tip, I think this is the most really important one, frankly, is getting the kids in the kitchen. Like I have my own Nourishment Mindset podcast episode where Fletch and I are in the kitchen. I'm sure we'll do another one. But starting early, you know, because you can transfer habits generationally, and when they're part of it, it's fun, you know? And And, now they're, they're learning, they're engaging with you. you know, I'm usually sipping wine, I'll admit, but it's just, it's fun, right? And you get to teach them. And so of course, you know, as I said, my poor kitty as a health coach, mom, we're in the store. I want this. No, but I don't just say no.

Dixie (45s):

Here's why we're not buying this

Brian (50s):

Hello. and welcome to the Get Lean Eat Clean podcast. I'm m Brian Gryn and I here to give you actionable tips to get your body back to what it once was, five, 10, even 15 years ago. Each week I'll give you an in depth interview with a health expert from around the world to cut through the fluff and get you long term sustainable results. This week I interviewed health coach, author and podcast host of The Nourishment, Mindset, Dixie Lee, Huey We discussed all about drinking quality wine, along with the importance of eating nutrient dense foods, tips to nourish your kids, eating mindfully to create satiety, creating a health account to measure your progress.

Brian (1m 30s):

and her one tip to get your body back to what it once was. Really enjoyed my interview with Dixie. I know you will too. Thanks so much for listening and enjoy the show. All, right Welcome to the Get Lean Eat Clean podcast. My name is Brian Gryn and I have Dixie Lee Huey to the show. Welcome.

Dixie (1m 48s):

Thanks so much, Brian. It is an honor to be here. I love your show.

Brian (1m 53s):

Thanks so much. And I was checking all the things that you've been up to and your book, the Nourishment Mindset, what, what sort of prompted you to write that book and what's the basis behind it?

Dixie (2m 8s):

Well, that sir, is a excellent opening and loaded question. When you hear the answer,

Brian (2m 13s):

Well, we'll, we'll get into specific portions of the book, but maybe just what sort of inspired you to write the book?

Dixie (2m 21s):

Yes. Well, that's why, to me, I, I laugh because what inspired me at first to write the book was seeing a woman struggling. I used to live in the Portland, Oregon area, struggling to get in a vehicle due to her size. And I, I felt horrible for her. And I was noticing, this is now almost 10 years ago, just all around me. It seemed like there was more and more, not just, you know, I have 10 or 20 to lose, but like obesity, morbid obesity. And I will admit something that's not comfortable to admit. When I started, my book was called Not Fat or Get Not Fat or something.

Dixie (3m 5s):

And it was basically this just like explosion of thoughts. Many of them controversial. And I hired a writing coach and she said, you know, I've known you for years. Like, this doesn't seem like the Dixie. I know. And so my thing of why does it take people so long to write books, I'm gonna have this sucker done in six months, turned into a seven year process. So that's why it's funny to me. So the Nourishment Mindset was born out of this initial spark of, oh my gosh, there are so many people suffering all around me. And over time it morphed into, to me the missing piece of the metabolic puzzle.

Dixie (3m 45s):

you know, everyone in our sort of space knows about macros and, and all of the things that health people tend to talk about. But I don't find us talking a lot about the culture of the pleasures of the table. And this is where the Nourishment Mindset is, is different.

Brian (4m 3s):

I see. And you've been, before you got into writing books and doing health coaching, you've spent 20 years, you were dining with farmers and chefs and wine makers around the world. Is

Dixie (4m 17s):

That right? I know who stops a career like that. That's what my mother said. You're gonna, it

Brian (4m 21s):

Does sound fine, fun,

Dixie (4m 22s):

Whatcha doing? You get to travel around the world and, and hang out with wine makers. And I mean, it was, it was glorious. I owned a wine marketing company and also worked with olive oil producers, cheese producers, chocolate producers. So, you know, what does that have to do with health coaching? Where, again, we're back to this idea of the nourish Mindset. So whereas in our culture in America, we don't tend to have like a lot of tableside traditions other than say, stuffing ourselves at Thanksgiving and then diet income January 2nd. But right in Europe, in, in, in many places around the world, there are these just cherished tableside traditions.

Dixie (5m 7s):

And this is where it dawned on me, in fact, it was, I used to work for this family called the Simington family. They're the largest landowner, the biggest port and, and Duro wine producer in the world. And it's a private company. And at any given time, I was their director of US marketing. You're sitting outside under a pergola, people are speaking four to five different languages, and you're sitting there eating lunch, getting business done. But you're really savoring what you're doing. And I find my, I found myself that particular afternoon counting calories, and I've thought, Dixie, you are not being fully present.

Dixie (5m 48s):

This is ridiculous. You are one of some of the top winemakers and chefs in the world. Why are you counting calories? So, Hmm, that was an aha moment for me.

Brian (5m 59s):

I am curious, being in the industry that long, what have you learned about wine and how it's produced from your 20 years of experience?

Dixie (6m 8s):

Oh gosh. Well, I mean, I, I still love wine. I will, I, there's, there's too much to tell, you know? Okay. Secretly or not. So secretly, I'm a sommelier. I've done all the, you know, I used to judge wine competitions where you sit there for eight hours and you're tasting 500 wines and your tongue, it's like, it's very hard to do that. I know there's a lot of sympathy on your, your list. I will give you the parallel. 'cause there's like so much to talk about with wine. we can do a whole thing on wine. The, the, the funny thing about wine is the more you know, you realize that you know nothing. But that's a lot of topics, the parallel with health coaching. So in wine, wine makers, wine people like to talk about, it's a French word.

Dixie (6m 53s):

Okay? So what the heck is terroir? Is this wine snobbery? No, it's this beautiful word that is meant to encompass the soil, the sun, the vineyard aspect, the wine making practices. you know, am I biodynamic? Am I organic or am I spraying a bunch of pesticides? you know, so there's myriad of factors that goes into creating a terroir, or we could call it a microclimate, but doesn't, terroir sounds so much cooler, you know, the winemaker's part of the terroir. So I liken it to, we, all of us have our own terroir, right? So how much sun exposure, how much sleep? What am I ingesting into my body?

Dixie (7m 33s):

Who am I surrounding myself with? And so if you wanna get wine geeky and health coach geeky at the same time, you know, I encourage people to think about their own terroir.

Brian (7m 47s):

Are there, do you have any health cons? I mean, wine has been, there's been claims that wine obviously has a lot of health benefits, but also then you have people who say that they have issues with wine, you know, because of the, I don't know, the tannins or the, the compounds that are in it, that could cause some issues. And some people might be more sensitive to them than others. Is there anything concern on, on your end from that?

Dixie (8m 12s):

Sure. I mean, I think this is where it comes down to individual terroir. If we stay with that line of thinking, so you can find just like a nutrition, you know, you can find a study that says animal products are gonna kill you. They're gonna raise your L D L and clog your arteries. you know, and then I said, please read Nina Teal's book, big Fat surprise. But I digress with wine. There are studies that say, oh, well there's this French paradox, And, you know, they're, they're, they're light wine sipping is what's responsible for their longevity and relative lack of chronic disease. And then you, you can find everything in between. I'll tell you, wine spectator, the magazine does a really good job of promoting all the health benefit articles and not so much discussion of, of the other, the other side.

Dixie (9m 1s):

Right? Right. And so I think it comes down to individual. I mean, it, you know, it, it's also the dose is the poison, you know? So if you look at someone who's a moderate wine drinker, if they're metabolic markers or, or good, and they're living their best life, you know, then is it harming them? Well, that's gonna be up to them because there are also people that say any amount of alcohol is poison, you know? And I get it, you know, maybe it's inflammatory. So I think it just comes down to the individual, you know, if it's a compliment to your lifestyle and it brings you some joy, you know, for me it certainly does. I love the pairing of wine and food. I think it really helps us experience the pleasures of the table, but it's not necessary to drink wine.

Dixie (9m 43s):

And I will add that there, there is a difference between like a beautifully crafted wine. And I'm not gonna pick on a brand, but just think of everyone's hated beer brand or liquor, you know, it's, it's very, very different in, in processing. And I think alcohol gets sort of lumped in one thing. So, but then there are people to get back to your, you know, some of your specifics of your question. Some people do suffer. A lot of people blame tannin. Some people blame sulfites. Those who are blaming sulfites should ask themselves, do I have a reaction to peaches?

Dixie (10m 25s):

'cause peaches are high in sulfites. you know, it could be something else about the wine, but if someone's experiencing ill effects, well then that's the body's way of saying, like, this isn't for me. And, and some people who can enjoy white, can't enjoy red. I met the first person a couple of weeks ago that I've met in all my years of drinking wine, two and a half decades, who's allergic to white wine and can drink red. So

Brian (10m 51s):

Yeah. And, what about in, in your book, you talk about, we'll get back to the food part is like nutrient density, and we always hear everyone talking about eating whole foods. And obviously now we're a culture that seems to grasp onto, you know, the fast food industry and processed foods. But what, what, what, what do you look at when it comes to nutrient density in foods?

Dixie (11m 18s):

Right. So I think this is one of the most important concepts in living a vital life because we, you know, I'm 45 and I was always taught to, you know, count calories, keep 'em low, avoid Fat like the plague, you know, and in that mindset, I can have a thousand calories of gummy bears or an awesome rib eye, and there it is, one and the same, right? So nutrient density, that's the, the newer lens that of course you're aware of where you're, I like to explain it this way. I, I tend to be like a straight talker and I don't tend to geek out unless someone wants to geek out.

Dixie (12m 2s):

But what is this bringing to my body? What benefit am I getting from this food? So if we go back to the rib eye, oh my gosh, you know, amazing, you know, cows are, are ethereal beings that turn grass into one of the most nutrient dense foods on the planet. And then to go back to the gummy bears, what is that bringing me like, so far all I can find is maybe it tastes good, but then it's like the inflammation of sugar. So what are the sort of side effects of this food? And I'm not aware of any beef side effects. So Yeah. Yeah. Both what it brings and then what's the cost of that?

Brian (12m 43s):

Well, and I, and I think, and you mentioned it earlier, it's like, I always say being present when you're eating is really important. And maybe making sure that you're always eating at a, at the table and not on, on the run or in the movie theater or in your car. Because I think that's where people get sort of, I would say screwed up in a sense when it comes to eating, is if they can be present and be at a table that can go a long way.

Dixie (13m 14s):

A hundred percent. So what I call this in my private practice, which is called favor Fat. And I don't, people will say, what do you, what kind of Fat? Like P H A T? No, I mean like f a t dietary Fat favor that. But what I see a lot of, and I just happen to work with a lot of middle aged women, I work with men too, but I don't have a lot of 20 year olds reaching out. I don't have a lot of 60 plus reaching out. So I call it the fridge drive by the pantry, drive by. A lot of moms are, and I wanna say the word guilty 'cause it's coming to mind, but I don't mean that that's sort of that good behavior, bad behavior.

Dixie (13m 55s):

and we really ought to try to not, you know, label things necessarily that way. 'cause it can create shame, but there's habits of plate cleaning. So you got three kids, you serve 'em, whatever, maybe you haven't taken the time to nourish yourself. And instead of sitting down, as you said, and maybe enjoying food with your kids or on your own, you're just sort of sweeping food off the kids' plates as you're doing the dishes and the laundry and 10,000 other things. So plate cleaning, fridge and pantry drive-bys. Like these don't, and I don't have any science to back this up, but I do know a lot of French people, 'cause I spend a lot of time there. This is like a foreign concept in their culture.

Dixie (14m 37s):

And I have joked that I would love to do some biomarker testing amongst a table of French people sitting at a dinner for three or four hours, you know, what's happening to, to blood sugar. If there was a way to measure joy, you know, you're not getting these drive-bys are, are not really a, a source of joy. And I, I think I would go out on a limb and say, it's possible that this could elevate cortisol because you, it's how is the digestion working optimally if we're literally on the run while eating,

Brian (15m 13s):

Right? If there were, if there was like a study with, you took people and they ate the same food, but one ate it really fast and on the run, and the other one took two, you know, two hours to, to eat that food, like what effect would it have on your body differently? I think that would be cool. And, and I, I we probably all know that if you, if you are sort of intentional when it comes to eating and, and chew your food and take your time, I mean, that can go a long way.

Dixie (15m 40s):

Well just Satiety, I mean, the one thing we do know, you know, the, the, the type of study I dream about probably will never be done. No one wants to fund that. But we do know that it takes time after you consume food to have that Satiety effect. you know, we we're filled with different hormones, And, you know, leptin needs a little time to come out of the gate. And so if we're on the move, of course we're gonna be, you know, eating potentially more than we need to. And, and you laughed at the two hours. But a real thing, at least in southern France, I've been to many five hour Sunday lunches. Hmm. And there is no dinner in case anyone's wondering.

Brian (16m 23s):

So they eat. So in France they eat breakfast, a big lunch, and then do they not eat dinner?

Dixie (16m 32s):

Well, on Sunday's kind of a different day. Oh yeah. Traditionally Sunday. Okay. So Sunday I doubt there's much going on. And breakfast French people are not big, you know, jump up and start eating folks. It's usually the, the coffee and maybe a nip of a baguette or, or something or nothing really. Lunch is a very important meal. You're not like putting crumbs in your keyboard. You're, you're pausing to eat lunch and then dinner tends to be lighter. But still, the other thing they do is they serve in courses. So there's a wonderful book called French Kids Eat Anything. So if any of your listeners are everything, rather French kids eat everything.

Dixie (17m 12s):

It, to me, it's a fascinating book because it's written by an American who basically goes into, you know, how to raise kids that are good eaters. And, and one of the tricks is serve, first of all, have them come to Meals Hungry, all this snacking that is so foreign in France and in Europe in general, like, it's just not done. They need to show up at the meal hungry. And then the first course, you know, for all of our picky eaters just happens to be something to do with vegetables. And if they are hungry enough, they will eat. And then the courses of course allow you to make a, a beautiful presentation, but also to what we were just talking about, slow the meal cadence down.

Dixie (17m 55s):

Yeah. And they can be simple, but it's not all at once.

Brian (18m 1s):

Yeah. I, I find my wife and I eat pretty fast. Like what I try to like get up and like slow it down a little bit, but fast in the sense of, you know, we don't like rush But. it feels like it takes, you know, we prepare our own food pretty much and eat, try to eat at home every night, which I think is another key, but But, it, it, it takes an hour to prepare and then you're done in like 10 minutes.

Dixie (18m 27s):

Well this is where wine can help. Another thing that's helpful is at a French dinner party, if there's not a little bit of chaos, you're considered a bore. So whereas we're taught to not discuss, you know, the three topics, religion, politics, sex, those are like the prime topics at a French dinner party, you know, they have more political parties, so it doesn't come to blows. Yeah. No one agrees. So it is, it's the conversation that's the element of conversation is what can help draw, draw the veal out too.

Brian (19m 2s):

That makes sense. Yeah. What, what else in your book that you like to highlight? I know you talk about, do you talk about cholesterol? I, I listened to some of your Podcasts. Yeah. What, what do you

Dixie (19m 12s):

So I, my favorite chapter to write, and of course I said it took me seven years. So everything got rewritten. Seven or 17 times is called, it's chapter 18, I believe it's called C P Ss. And this is a diagnosis that I doubt any of your listeners have ever heard of. It is one I created, it is called Cholesterol paranoia syndrome. And so this chapter details it, my book is, it's not one of these what I call Health Coach Hill. This is not like I'm some genetic unicorn talking about how I, you know, rise at 5:00 AM and levitate And. you know, I'm just like a real person who frankly, you know, struggled with anorexia and bulimia as a teen who struggled with middle aged spread in my thirties when I was building that agency and started to just really lose my vitality.

Dixie (20m 6s):

So part of the reason I wrote this book is because the knowledge that I gained, I, I felt compelled to share so much. So I that I felt compelled to shutter my wine marketing agency and become a health coach and go back to school again for more postgraduate work. So to get back to c p s, the, this, you know, this epidemic, I'll call it, it's an epidemic amongst the medical profession and just our society as a whole, this cholesterol paranoia syndrome. So just that chapter goes into detail, it really points readers to other sources who have done more work in this area.

Dixie (20m 50s):

But I do share a personal story of one morning I woke up with blurred vision in one eye and I was terrified. Am I stroking out? Like what's going on? I'm 40 years old, this is, you know, I'm in awesome metabolic health, I don't have problems. And I got sent to an eye specialist, And, you know, here I am thinking, you know, do I have a health emergency? 'cause it sure felt like it. And the first thing he said to me, I call him, I think I call him Dr. Eyeball statin in the book was, are you aware of your high cholesterol? I'm like, buddy, like I can't see, like I don't, my high cholesterol of two 40, you know, with my 90 H D L, like what are you talking about?

Dixie (21m 33s):

But that's how, you know, the, the medical, traditional medical industry is, is trained. And so I just felt compelled to shed light on that because frankly, something that pisses me off is the number of statin pills being swallowed all around the US and all around the world every day that are causing untold side effects and often are, are not warranted. But that's, that's a Dixie diatribe. So I'm gonna zip my lips.

Brian (22m 7s):

So what did, what ended up happening from that healthcare?

Dixie (22m 14s):

Thankfully I could still see. So I'm, I'm very grateful for that. He really couldn't figure out a re he was just able to say, you know, there's nothing wrong with your eyes. My vision came back an hour later. What I learned probably a year later, because I started a few times in my life, in the last five years I've experienced, it's very hard to describe but neurological issues. And so I decided to go have a brain scan because, you know, my, my issues were, were not a laughing matter even though I was trying to laugh them away. But what would happen is, you know, there was one morning I was Cooking breakfast with my son in the kitchen and everything just got too loud.

Dixie (23m 1s):

And so, you know, people have these migraines right, where you get these auras and I always associated a migraine with, you know, the primary symptom of a splitting headache. Well, what I found out, thank goodness, is that my brain's fine, but these are called silent migraines. And so you don't actually have to have a splitting headache to have a migraine. And thankfully it's very rare. But the symptoms that I experience are either this amplification of volume or blurred vision. And that the problem with this whole thing is you, you're not, there is no warning system. It's not like a hurricane coming here to southwest Florida where we see it in the ocean.

Dixie (23m 42s):

It's just a thing that, you know, when when you get it, you can, I was prescribed pills, which I don't take, but what I do is just sit down and remove myself from stimulation and it always passes. So it's probably just a sign from the higher power that I need to chill out and take a break.

Brian (24m 3s):

Got it. Okay. So I know you talk about, you know, your over counting calories and macros and things like that. What type of sort of guidelines do you have for your clients or yourself that you sort of follow on a daily basis?

Dixie (24m 19s):

So what really helped me was again, what you, you know, rightly ask about just this lens of nutrient density. And so instead of worrying about Fat grams in a, in a rib eye, or furthermore the butter that you might have cooked that in, it's more I need to make sure that I'm nourishing myself. And so that's as you know, single ingredient, real whole foods, making sure that I'm getting enough protein, which many people are deficient in, you know, and especially, I mean, you're a trainer, you know, when you're more active, you know, more protein and, and then really trying to tune into the body's hunger and Satiety signals.

Dixie (25m 14s):

And so that's where that slowing down that nutrient density approach. Like, so if I'm hungry, I'm going to eat real whole foods. I'm certainly not gonna count the calories, but if I'm not hungry just because it's supposedly time to eat, I'm also not going to eat. So I think mine is more of this like being in tune with your body. It's the exact opposite of some diet, which by the way, rhymes with riot. Eat half a cup of cottage cheese and a tomato at 9:02 AM you know, it's just And, you know. So the other thing I say to my clients is, when you eat, really eat, like sit down, right?

Brian (25m 58s):

Eat, don't just pick

Dixie (26m 0s):

No grazing. That's the worst advice ever given. Just like, act like a cow, you know, if you wanna graze, then go in the field and eat grass. But you know, we're not, we shouldn't be grazing in the pantry, the drive-bys, all of that. you know, when you eat, eat, you know, and when you're done, you're done. And, and I think frankly my number one tip when I'm working with someone is, you know, cut the snacking. Just stop the snacking. Like what other culture in the world does this?

Brian (26m 30s):

Yeah,

Dixie (26m 32s):

It's bizarre.

Brian (26m 34s):

Well it's interesting, I think people that fall in line that snack a lot are people that maybe aren't having those nutrient dense foods Yes. During the meal and not being, you know, present and eating enough. Which is another, another thing. And I'm, I'm, and my next question is, do you find, since you work with a lot of women, that they're not eating enough?

Dixie (26m 54s):

Abso frequently all the time. And while I am not someone who personally does food logging, I do think that it can really help show clients their eating patterns, And, you know, so it's not a lifestyle that I wanna espouse, putting everything into an app, counting every step. I mean, to me that's so not Nourishment Mindset. If I'm out for a walk or a jog, I just want the sun on or the rain, whatever you get on my skin, I want the fresh air, I want the, you know, the, the feel good boost afterward. But I do think that the food logging can be really illustrative of how many times a day are you putting anything in your mouth, And, what in a whole day or week, how are you nourishing yourself?

Dixie (27m 53s):

And often we find, you know, protein we talked about like women and severely lacking protein, but also restricting calories whether knowingly or unknowingly. And, and that certainly, you know, stalls, if someone's got a weight loss goal, you know, at a certain point it's gonna, it's not gonna support your goal of weight loss. So I do think for, for temporary, I I I, I pitch it to use my old PR background as a little test, let's just run an experiment and just see, because my hypothesis is that you're not eating enough and that you're protein deficient. And a big one that I see almost more than protein is I would say, and everyone kind of looks at me cross-eyed, but like, you're deficient in natural fats.

Dixie (28m 42s):

I can guarantee it. And that's just what we see. But everyone's afraid of Fat. So,

Brian (28m 51s):

And no, I, I agree. I think I'm not a huge lagger and my, with my clients, I think initially though, like you said, it's not a bad idea, at least for a few days or a week to have an idea as to like what you're consuming. 'cause sometimes you don't realize what you're consuming unless you're actually writing it down or, or logging it on an app or, and seeing how many calories you're eating, even though obviously I know it's not all about calories, but you'll know, you do notice some people are undereating quite a bit. And I actually just had this gentleman, Ryan Baxter on, he's a health coach as well, And, you know, he realized he was for the activity level that he was putting out, he was undereating and restricting too much.

Brian (29m 33s):

And I think that like restriction is something that people just go to as like a way to cure everything should, you know, should we restrict the macronutrient? Should we restrict our calories? And like sometimes that's not always the answer.

Dixie (29m 47s):

Totally. And to me that's just, again, that's diet riot culture, you know, who likes diet culture, big food, big exercise. I rip on all of these in my Nourishment Mindset and frankly big pharma. 'cause why not just throw 'em in there? But yeah, I mean that serves a lot of people to have us all freaking out over calories and, and, and it's sort of that, hey, look over here, you know, but what's really going on? And if this is all new, also like, you know, I know other people in the health space say this, but go look at a picture from the fifties, you know, black and white, like where's the morbid obesity grandma?

Dixie (30m 30s):

Or great grandma knew what she was doing. And I remember as a bratty teenager in North Carolina going to family reunions at my great aunt's house. She was an amazing cook and baker and being like, oh my gosh, like she keeps bacon Fat on the stove. It's so disgusting. These hillbillies have no idea what they're doing. And it's like, but here's this elegant, glowing woman in her seventies who never had a weight problem, was always vital. And it's, it's like,

Brian (31m 3s):

Well, yeah,

Dixie (31m 4s):

I guess, I guess great aunt knew.

Brian (31m 7s):

Yeah, well you know, back in the day they used to have like organ meats where it's like a staple, right? Like liver and tongue. I think my grandfather,

Dixie (31m 16s):

She's been full of nutrients.

Brian (31m 19s):

So I think adding, you know, I know, and that's not for everybody, but I will say I do, my wife makes, makes liver and onions and I do enjoy that.

Dixie (31m 26s):

Oh, good for y'all. you know, I'm gonna admit something, you know, I said I don't live on Health Coach Hill. I have tried, I have tried all the organ meats. My dog loves the organ meats. Travis, the new but mine that I cook tend to end up in his bowl. But what I will say is I do have a trick, and my family now is aware of this, but for years what I did is I took the organ meat frozen. Someone, I think it's awfully good, Cooking, O F f A L maybe l y has this trick where you shave frozen organ meats into a burger patty. There you go. I'm like that, that we can do.

Dixie (32m 6s):

And it's nice because like I buy from this local farm in Florida, in South Florida, and like the liver is, you know, it's a huge piece. And if like your wife's doing this and y'all, y'all can take that down, but in my family, that's just gonna go to waste. But what I can do is, you know, frozen shave into the burger patties and that way we're getting our two ounces of liver a week. And I don't have to choke down liver and onions because I will be honest, Brian, I have not found a wine pairing that, you know, wine can solve a lot of taste issues, but the liver, I just can't do it.

Brian (32m 44s):

So yeah, I was just gonna say something about that. Oh, there's a company called Force of Nature and they make a ground meat and there's a few other companies, there's more than just them, but we're, the organ meats are mixed in awesome ground meat. Yeah. So you really can't, you can't even tell, like you could serve it to anybody. They'd be like, oh this is great. Like, well, you know, there's liver and heart in there, you wouldn't even know.

Dixie (33m 7s):

Yeah. But you can't tell, especially those picky children, they'll never know And what, you know. It's also my other pro tip for kids is I will, I'm a big fan of raw or fermented rather cod liver oil for its Fat soluble vitamin count And. you know, my kid does not, you know, I do shots of it. It's, you know, it's now funny to me. I sneak that into his smoothies, litter, you know, of course full Fat milk cream, full Fat yogurt, maybe a banana, something to hide what I also put in there, which is cod liver oil.

Dixie (33m 49s):

He has no idea.

Brian (33m 50s):

Yeah. And how many kids do you have?

Dixie (33m 52s):

Just one son. Just one poor guy.

Brian (33m 55s):

You're just throwing everything at him. That's right. What other advice would you have for parents for getting their kids to maybe eat nutrient dense foods or, or like on a he, you know, eat healthier in general, right.

Dixie (34m 9s):

So the, you know, there's above board advice and then there's the below board sneaky advice. The sneaky advice is that putting a liver in the cod liver oil into things, what they don't know won't hurt them. Right. It's a need to know basis. So I think, you know, we talked about serving courses, which I know probably a lot of people are now like rolling their eyes. I do not have time for this, but this doesn't have to be a production, it really doesn't. I think we, if when you hear the word courses, you think of white tablecloth, fine dining, right? But really, no. I mean, the first course could be some sliced tomatoes, and I'm a weirdo.

Dixie (34m 53s):

I take the skin and the seeds out because they plant toxins. But that's not necessary for everyone. Maybe with some whole milk mozzarella cheese and some avocado. I mean, that's like an, that's my kid's favorite, as he says, starter with some olive oil, balsamic vinegar. Another trick that I love, I love this company. I don't receive any compensation from them or anything like that, but it's called pluck. Are you aware?

Brian (35m 22s):

Yeah, I had 'em on my podcast actually.

Dixie (35m 24s):

Oh great. Well, you know, you're shaking the organ beats on to get back to the awful,

Brian (35m 29s):

The seasoning. The seasoning, yeah.

Dixie (35m 31s):

Yes. And he loves that. And he, he finally asked me about a year ago, mom, what's in this? And I was like, well, I know how much you love it, so do you really wanna know? Yeah. So, but they do a great job, you know, and so, you know, that's not necessarily a vegetable starter because a tomato is a fruit But. it certainly has a lot of like great nutrients in there. Another thing we like to do is almost like, you know, a shared appetizer is, you know, some, like, we call it a smorgasbord. So you know, there's olives with some olive oil and like a, a nice sprinkled finishing salt chop. you know, carrots, my kid is like a horse.

Dixie (36m 12s):

He loves carrots, peppers and, and then just the most simple homemade ranch dip, you know, we actually made this last night and I said, Fletcher is his name, yo Fletch. Yes. He is named after an eighties movie. I said, Fletch, how hard was that to make? And it's like, mom, it took two minutes. And I said, yeah, but I still have clients that complain about this. So again, it's back to the mindset, you know, you can go pick up a store-bought ranch filled with soybean oil and preservatives. If you can't pronounce the ingredients, I say run in the other direction. But all we do is put that whole milk yogurt, some raw milk cream, some olive oil, a ton of dill, fresh or you know, organic ground up.

Dixie (37m 0s):

More salt than you think you need. Garlic, I love fermenting garlic. You can pour the juice from that fermentation. It's the easiest thing to ferment, whip it all up, you know, it's two minutes, my kid makes it. And so that's like a great dip. And so he probably is not just gonna start eating carrots and peppers and zucchini slices without this dip. And so, you know, for me, hey, there's nothing wrong with that tip if that's gonna help him, you know? Perfect. So I think, and, and, and the other tip, I think this is the most really important one, frankly, is getting the kids in the kitchen.

Dixie (37m 42s):

Like I have my own Nourishment Mindset podcast episode where Fletch and I are in the kitchen. I'm sure we'll do another one. But starting early, you know, because you can transfer habits generationally and when they're part of it, it's fun, you know, and And, now they're, they're learning, they're engaging with you. you know, I'm usually sipping wine, I'll admit But. It's just, it's fun, right? And you get to teach them. And so of course, you know, as I said, my poor kitty as a health coach, mom, we're in the store. I want this. No, but I don't just say, no, here's why we're not buying this. And, and so I think just, you know, treating them, I, I wouldn't say like an adult, but just making them part of the food conversation, you know?

Dixie (38m 28s):

Now this, now we're creating, to get back to an earlier concept, your own family, food culture or family terroir to use an obnoxious term, just to go back full circle. Yeah,

Brian (38m 44s):

Yeah. I love that. I mean, getting the kids to help cook with you in the kitchen and be having them be a part of it is a big process. I mean, you always talk, there's individuals I've had on God, Dr. Bill Schindler, I don't know if you're familiar with him,

Dixie (38m 60s):

Some of his stuff. No, I would love to be write his name down.

Brian (39m 2s):

Yeah, he'd be a great guy to have on. I had him on a while back, but, you know, he does like all his hunting and, but he brings his, his kids are involved and it's, it's a, this, it's like, you know, it's this process. But I think when you understand where your food is coming from, I'm not saying everyone has to do that because I don't go out and hunt, but any, any on any level, if you could be involved with how foods are prepared, you'll realize that Cooking at home is not as hard as you think it is.

Dixie (39m 30s):

Yes. And I, you know, to me, I always say health starts in your home. Healing is in your home. You're not gonna heal in, in a fast food or, or restaurant kitchen. And you brought up a really good point, Brian, the that thank you farms. So another tip for kids and for, you know, us adult children would be find your local farm. you know, we have a farm here called Circle C. They're not even an hour away. They sell, they're, they're not a produce farm. They sell meat, eggs, et cetera. Go go to the farm, you know, see if, you know, you could take your kids, see if they need some volunteer, you know?

Dixie (40m 15s):

Yeah. Just go there, see the animals, you know, pet the sheep, pet, the goats. Goats are super friendly. If y'all don't know, our other local farm here is called in Yoni Organic Farm. And we don't, we, I have actually never been there, shame on me. They're in Naples, Florida, but they come to our island farmer's market. And so what we do, I just was talking with Fletch about this last night. I said, Fletch, I wanna let you know we just signed up for another farm share farmer's market starting up again this fall. And so I used the opportunity to say, have you ever heard of a c s A, do you know what this is? And so then we got to talk about what is community supported agriculture, you know, how mom and dad prepaid.

Dixie (40m 59s):

And so how we'll get to go to the farmer's market every Wednesday and pick our allotment and the benefits to the farmer as well as the benefits to us, because we know that they're not using pesticides. So I think just again, like involving your kids, which that's gonna assume that you are thinking about this stuff. So the first step is, if you're not thinking about nutrient density and local farms and that sort of thing, is just to become aware of what you said. Where does your food come from? What's it made of, you know? And then share that with your, your family. And a I would add non obnoxious way.

Brian (41m 39s):

Well, I'll ask you this question because we're getting up towards the end here. Yeah. That I asked all my interviewers is what one tip would you give individuals that are looking to maybe get their body or their minds back to what it once was, you know, 10, 15 years ago, what one tip would you give that individual?

Dixie (41m 58s):

Yes. Reversing the clock. So it's, it's maybe going to be obvious, but I would say cultivate a Nourishment Mindset, meaning think about what is my individual environment, a k a terroir, what is health affirming in that environment? And, what is health depleting? I often talk with clients. I, I randomly have an M B A in finance, right? In a whole nother job world before becoming a health coach.

Dixie (42m 38s):

Think of your health like a bank account. Okay? So there's a lot of shame when people are struggling. And so sometimes we have this all or nothing black or white thinking, you know, well, I, I had a cookie, so I might as well just order pizza and, and, and roll a co or a snowball rather. But no, to me, health bank account is this, every health affirming step you take, whether it's waking up in the morning and grounding or breathing for a few minutes. On a recent episode, you were talking with a guest about waiting to, to eat, drink, and even consume blue lights and, and other people's email lists for you taking a, a walk around the block, making a fresh meal, you know, whatever the health affirming things, you know, pat yourself on the back for each of those.

Dixie (43m 32s):

We don't have to be perfect. And in that health account, sure you can make some withdrawals. So if you decide to make a withdrawal, a a A K A, the forbidden cookie, let's make a mindful withdrawal and enjoy the withdrawal and then start making more deposits again versus this on or off, good and bad, you know? And so that's why, again, it, it's what's between your ears that really to me is gonna be the difference between trotting through life, struggling medication diagnoses and like vitality, right?

Dixie (44m 14s):

Because that's what I want for people. I want vitality, which means not suffering from chronic disease. So that's a real long-winded answer. I just, there's so much shame out there. And that's, you know, that's that diet riot culture. So, you know, self care, self grace, mindset.

Brian (44m 36s):

Love that. Well, Dixie, thanks for all the knowledge. Favor Fat dot com. You got a book, the Nourishment Mindset put all these in the show notes and a podcast, the Nourishment Mindset. and we were saying you have a picture of you and your dog

Dixie (44m 52s):

As well. Yes. Just like you.

Brian (44m 56s):

Excellent. Well, is, is anything else coming up or any, any other places people need to find ya?

Dixie (45m 3s):

I think that's, you know, favor, Fat has it all. You can go to Amazon to buy the Nourishment Mindset. If you want a signed copy, maybe you want to give a gift or have a pithy remark from this straight talk and Lady, you can go to my website, which you mentioned favorite Fat. And I, I match Amazon's pricing. I do free shipping as well. So if you, for people who wanna signed copy. But that's, that's basically it. I mean, if, if folks wanna subscribe, I have a bi, my podcast is biweekly and there's a a short newsletter that goes with that. I try to infuse humor. That's just favor Fat sub stack.com.

Dixie (45m 45s):

So that's it. And I welcome people to submit ideas, feedback. A lot of my best shows come from people with a question, a k a how can I nourish my children or get 'em to eat vegetables? So thank you Brian, it's been so fun to meet you in person. I really admire that, the work that you do.

Brian (46m 5s):

Thanks Dixie. Yeah, no, I appreciate you coming on and Now I know I'm coming on your podcast in a few weeks, so looking forward to that. And yeah, thanks again for coming on.

Dixie (46m 15s):

My pleasure. Ante y'all.

Brian (46m 21s):

Thanks for listening to the GETLEAN e Clean podcast. I understand there are millions of other Podcasts out there and you've chosen to listen to mine and I appreciate that. Check out the show notes@briangrin.com for everything that was mentioned in this episode. Feel free to subscribe to the podcast and share it with a friend or family member that's looking to get their body back to what it once was. Thanks again and have a great day.

Dixie Lee Huey

Metabolic health and fitness coach on a mission to help people (re)discover vitality and reverse chronic lifestyle conditions with real, whole, nutrient rich foods. Podcaster and author of The Nourishment Mindset.

https://www.favorfat.com/

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