HSN Episode #26: Creating Michelle Fox, Culinary Nutritionist with interview by Robin Glickstein
MICHELLE FOX: This week's episode, we're doing something a little different.
My friend Robin interviewed me for her podcast a few weeks back. It's called Mindful Conversations. And I thought it'd be fun to share it with you, my community, because she pulled some things out that you may not know about your favorite culinary nutritionist at this point. And I thought it would be fun to share. So I hope you enjoy. And if you do. Well, let me know whether you send me a DM on Instagram or of course, you know, I would definitely love a review on the podcast platform that you're listening to right now. Or in real life. Just let me know what you think about this one.
I think you'll love it. I'll talk to you soon.
INTRO: Welcome to Healthy Sexy Nutrition with me, Michelle Fox, culinary nutritionist, health coach, and your host for this podcast. I teach busy professionals how to get more nutrition in their bodies and how to have more fun in their home kitchens. If you struggle with consistency or sometimes forget to make your needs a priority or you avoid planning your meals, you, my friend, are in the right place.
Join me each week for inspiration to increase your energy, discover new recipes, manage your hormonal woes, and so much more. You are a busy professional, but that does not mean your nutrition should suffer. You deserve to live in a body and have a life that you love.
So let's dig in.
ROBIN GLICKSTEIN: I'm so excited to be with my new found friend Michelle. Michelle is a nutrition coach who I had the pleasure of meeting when crazily, I actually was taking a class on how to make an Instagram reel while Michelle was patient and taught us the fun of this technology, I don't know what we call it, but this new media. It was more about the content that she was talking about that I started to wander off on.
I wasn't really being, I wasn't really focusing on how to make my reel, cuz everything she was saying was really interesting to me. So I had to go back and revisit how to do that. And in doing that, I learned even more and I thought, oh my gosh. I think that the folks, who listen to Mindful Conversations are gonna fill their minds with some new and great info on how we can increase our energy, decrease our belly bloat.
For some of us who are listening, we might even find a few tidbits on relieving ourselves of menopausal symptoms like hot flashes and night sweats. For our guys listening, I'll bet there'll be some good tidbits on mindful eating and our and the ladies as well. But most of all, for all of us, Michelle is a master at helping us shift our mindset around making healthy choices.
So without further ado, I wanna introduce our guest today, Michelle Fox, culinary nutritionist, and all around light. Michelle, welcome to Mindful Conversations. Thanks for joining me.
MICHELLE: Thank you so much Robin, and thank you for that introduction. It is such a sincere pleasure to be here with you.
ROBIN: Mm. I love the way we connected and I'm excited to learn and continue to learn even more with you and fill my mind with, I'll bet another, another, something that will make this day even better.
So let's chat on and tell me or tell us, if you will, um, for those who haven't had the pleasure of know if they were to meet you the way I met you through a class, and then at the end an opportunity to chat with you and we asked about you, what would you tell us?
MICHELLE: Yeah, thanks for asking. So I would tell you I am a culinary nutritionist, and then typically people kind of look sideways or might move. I decide like, mm, not quite sure what that is. Don't always know, uh, if I can ask her. So then I always quickly follow up with, and that means I help busy professionals get more nutrition in their bodies and I teach people how to have more fun in their home kitchen.
ROBIN: So what does that look like when you say have more fun in your home kitchen? As someone who stands in front of the refrigerator at five o'clock every day and thinks, wait, what am I gonna make for supper?
MICHELLE: I love that. And I'm gonna answer you in two ways. Cause my first reaction when you said that is I am naturally a dancer. So typically in my Instagram reels, which is how we originally connected and or in any of my workshops, I'm doing live, you're probably actually a hundred percent of the time gonna find me dancing in my kitchen.
And so that's my idea of fun. I understand that is not everyone's idea of fun. Um, but when you told. Next about standing in front of your fridge at 5:00 PM I immediately went into teacher mode, meaning, oh my gosh, I need to help Robin with meal planning, because that's actually one of the pillars I teach in all of my group coaching programs.
We always start week one with meal planning. And for my friends who are listening to us, please feel free to go to michelle fox.com/planner to get your free meal plan template because when we meal plan, we not only save money, but I promise you, Robin, we're gonna save time as well and we can of course jump into that later.
But quick plug, if you just spend 30 minutes planning ahead for your week. Then there's never gonna be the what's for dinner question, because you will have it either on your fridge or in my house. We have it on the wall next to the fridge. I've got three kiddos and they know the rule. Don't ask Mama what's for dinner. Yeah, just look at the board. And there you go.
ROBIN: I need to put the board up because it is definitely a conversation, even though I have no kiddos at home anymore. I do have a husband and it is a thing about. What's for dinner? So I love that. And see, we've already got a link that will be in the show notes for us to make our lives even a little bit easier.
I tend to put the music on around five o'clock and light a candle and pour myself a drink. And then I, I sort of ease into whatever. But I do know that in the mornings that I know what's for dinner that night, my whole day changes, so. Mm. That's helpful to understand. But I'm wondering, can you back up a little bit, have you always done this or did you used to do something else that led to this, and what might that story be?
MICHELLE: Yeah, thanks for asking. So I have been focused on nutrition I feel like all my life. It's so interesting. I actually turn 50 this November, which I'm celebrating like you would think I was already 50. Cause I feel like I kinda weaved that into every conversation. Cause I'm just so stinking excited about being 50.
It's like, okay, Michelle bringing a step back. Let's appreciate 49 as well. But all of that to say is, From a young age, I had a lot of issues with anxiety. I had issues with keeping weight on. Actually when I was little I had issues. Um, actually, I've actually never said this publicly, but I don't mind sharing. I had some disordered eating when I was in my twenties cause I was a professional ballet dancer in New York. And so sadly that community is even still riff. Eating disorders. Um, but from there, and what really got me on this nutrition path is about 20 years ago I was trying to get pregnant and nothing was working.
And so my OB at the time, she's like, well, let's just take this little blood test. Turns out I am gluten intolerant and oh, by the way, dairy intolerant as well. And so when I took those things outta my diet, It was magical. I lost about 20 pounds it felt like overnight. I'm pretty sure it was like over two to three months. Um, but I had more energy. I started sleeping better and I'm like, oh, like this just kind of opened up a whole new path. And so I just started paying more attention. And then of course when I was out with friends, I'm like, have you considered this? Have you tried this? And so I just naturally was a person that all my friends would come to for nutrition advice.
And so fast forward to about five years ago, went to School Academy of Culinary Nutrition, and I'm like, oh my goodness. I found my people like my teacher, Megan Tilk, who founded the school, she showed how you can use nutrition, but in more practical ways. Back to the meal planning. She showed how to do that. She showed us actually how to go out into the world and spread the beautiful culinary nutrition message. And ever since then, I've just been talking about nutrition nonstop. I mean, I have learned that, you know, tamp it down a little bit. Cause I, I do wanna have friends. You know, you're not gonna have friends if talking about nutrition all day, every day.
But it just, it lights me up and it's just now. A huge passion for me to help heal our communities just one person at a time. If I can help change somebody's habits to elongate their life and make their lives healthier and, help them balance their hormones, then I feel like my work is done. That that is why I wake up every single morning.
ROBIN: Wow. To be so lit, to have a purpose. I'm just, thinking, like my mind is full of so many questions to ask you based on the energy jumping off the screen. Mm-hmm. One thought that's come to mind is you mentioned, um, if you can help folks to change one habit, is there a habit that many of us have that you've noticed consistently across the board that you think, oh yeah, this person, they just need to consider X.What would that be?
MICHELLE: Absolutely. So, uh, I'll answer you in two ways. So one, I wanna just lay the foundation that I truly meet everyone where they are. And I truly believe that everybody's body is different and unique. So there's that, but overarching, like if we have to really just simplify it and foundational.
I do still have to go back to the meal planning because when we meal plan one, as you mentioned it is mindful of practice cuz you said that you feel calmer during that day if you know what you're gonna have for dinner that night. So if, just imagine how you're gonna feel if you know what your meals are for the whole week. Like I feel like that's a mindful. With that said, when we are realistic going through our meal plan, you know, you look at, I. And again, I won't go into too many details now cause we have so many other things to talk about, but just overarching, I teach when you're looking at your meal plan, you start with your calendar because I want it to be realistic.
So for instance, if you're looking at Tuesday and you're like, oh, I'm going to a concert that evening, or I'm taking my kid to soccer practice that evening, then you're gonna know, well, let's do a crockpot meal that morning. Put it in. So it's one less thing we have to think about in the evening. You know, there's no more.
Well, I guess in the perfect world I was gonna say there's no more, you know, running to a fast food restaurant because you haven't planned or because you forgot to pull out the chicken to defrost. It's like, no, that does happen of course, even when you're meal planning. But in the big picture, when you're planning ahead, you know exactly the ingredients you need to have in your fridge, in the kitchen, and it helps to eliminate a lot of those.
Quote, unquote, poor choices. For those of us who are in office situations, there's often, you know, those runs to the vending machine or they're run down to the coffee shop really quick just because you forgot to pack a snack or you didn't think ahead to pack a snack. But if you see that on your meal planner, it's like, oh, I got this. It's again, one less thing to think about because we all live busy lives. There's, there's so many other things I think to think about. Mm-hmm. And one thing I'll add, uh, before we move on is, A lot of people come to me saying, “Michelle, but I just hate to cook. Like, you might be having fun. You might be dancing in your kitchen, but I don't like to cook.”
And I'm like, well, honestly, I don't always like to cook either. However, when I know what's coming down the pike, I can plan ahead and then I do have more time to do the things that bring me joy and to keep me more mindful. other things that enrich my life as well. So plan, plan, plan, plan, plan. I, I can't say it enough.
ROBIN: Okay. Wow. Um, when we think about mindful F U L L conversations, cuz our minds are so full of things and as you said, you wanna go on and do the things you. Um, I'm wondering if there's one thing you have heard, read or seen that's impacted where you are today.
MICHELLE: Absolutely. So much. I feel like there's so many people I'd love to give credit to for this journey of where I am. One story I would love to share is that my African American entrepreneur died at the age of 66 because of poor choices around food and because of stress. And so he is one of my major reasons why I do the work that I do, because the diseases that he died from. High blood pressure. These are things that can be avoided with nutrition and with mindful practices, and with getting in touch with ourselves and knowing that we are worthy to take a step back to relax into life and to have the lives and the bodies that we love.
And so that might kind of sound sad or negative. my dad's journey was a beautiful teacher to me. And so if I had to just pick one, I would say he is. Uh, and I actually, I'm pausing for a moment and then I'll go back, but I'm pausing for a moment because I recently traveled to Bali and I felt my dad's energy and just such a really beautiful, comforting, loving way.
Like, mm. , I took this journey on my own solo, and so I, I have to say it felt very brave because I, I haven't traveled across the globe by myself two weeks as an adult person. And so just knowing that I had his energy around me and protecting me, like it just felt really beautiful. And Robin, thank you for just giving me a moment to. To lean into that energy for a moment cuz I, I feel like I got a little off track. But, uh, all that, like my dad is with me and [00:16:00] looking at his life and certain choices that he made, that's been one of the greatest teachers that I've had to get me to this point as far as being this motivated to help others to make better choices for their lives.
ROBIN: Oh, I can so feel the energy of that support. You have used in this purpose. Thank you. One of the things that you mentioned is in addition to nutrition making, um, adding in mindful practices, it's nutrition and is there a mind full? Is there a practice that we could fill our minds and spirits with that, marries with nutrition for you?
MICHELLE: Absolutely. So in addition to my nutrition certification, I also have a certificate from the Interconnection Institute in meditation. And so I am a huge proponent in meditating, and I will tell you when I either forget or I get too busy or what I call, the ego gets in the way and I'm like, Michelle. Get to it as opposed to taking just five minutes to sit in my meditation practice and to thank God for what I have in my life. I can feel my life or my days just kind of get off track when I forget. Mm-hmm. but oh my goodness, Robin, when I remember and I sit even like I said for five minutes, it's amazing how that five minutes can completely transform my. Help me feel more grounded, help me feel more focused, and help me show up for my community. And so, yes, in all my programs, mindset is part of the work that we incorporate with nutrition because I can talk about nutrition all day if you let me. But you as my client and or my participant in my programs, you're not gonna find the.
Four, feel that you're worthy to take the time to look at your nutrition if you're not feeling worthy. And I think the mindset and the meditation helps us to stay in tune with our bodies. So I truly do look at Whole Person Health and the nutrition is a huge part of it, but it's not the only part of it.
ROBIN: So that never even occurred to me. you know, we, we start with what can I cut out? We don't start with what am I putting in? And that never occurred to me till you were just talking about the power of the me of meditation in feeling worthy, um, around what we are actually putting into our bodies. My body is worthy of having. good food inside of it and I'm worthy of the time it takes. Thank you, Michelle. That was I'm My mind is reeling a little bit again because that is a new aha for me. So I love that I,
MICHELLE: You are so worthy of having the good things in your body and in your mind.
ROBIN: Yeah, I think, you know, I think we eat pretty healthy, but one of the things you mentioned in the beginning of the conversation was, you know, some of the, some of the things we've all faced when we were younger around food, , you know, and I grew up in a, um, in a Jewish home and food is love and I'm very connected through memory of food to, uh, my grandparents.
And that comes with a lot of blessings and a couple of curses. And I was chubby when I was little, so I still can see that little girl in me sometimes when I look in the mirror. And I have to remember. You know what? She can enjoy her vanilla ice cream and she can also have fruit salad. You know, like making those choices based on who I am today. And remembering that what I sometimes struggle with is, is historical and meditation keeps us present, so remembering to be present.
MICHELLE: And I'd love to add on, which is that I also talk a lot about food being very personal. So yes. I love that you brought up your childhood, you, because yes, we all have that inner child that still has these messages around food and for most of us who have grown up in America, Food, usually sugar, equals love. And by the way, sugar, it's shown, science has shown that it is 1000 times more addictive than cocaine because it hits our Amy in the same way. And so to get off of sugar can often be way harder than getting. Cocaine, which you know, I don't recommend either one, but just, just so we're all clear that I don't want you beating up on yourself. If you're like, I'm addicted to sugar, or it's impossible to release it like first. It definitely is possible to release it, but just know and remember, you are human. The second thing I wanted to say on or about what you shared with the ice cream and the fruit salad. I really love, actually, one of my favorite things I love to do is to find traditional recipes and then to put my culinary nutrition spin on it.
So let's say, and I'm not saying you said this, but let's just pretend like you said, ice cream is my favorite, and I would say, awesome, Robin, I'm not gonna take your ice cream away, however. , would you be willing to consider perhaps a coconut ice cream, which is what I call it, which would be like, um, I have a few recipes of smoothies where we put in, you know, the kale greens or the spinach greens and some avocado and coconut milk, and maybe a little coconut sugar or maybe some dates.
We whip it up and I promise you it's probably gonna. More delicious than the ice cream you're buying in the fridge or in the store. Mm-hmm. . Um, if we freeze that smoothie, blend it. Pull it out of the freezer after about an hour or so, it tastes, I think, like the most magical ice cream ever. So I just offer that up to, as opposed to saying, I'm gonna take away this thing. Like maybe we forget how we can make the food. just a lot healthier.
ROBIN: I love that. Okay. I love that. And in the show notes, will we have a link that will take us to either that recipe or some other recipes? But I would really like that recipe cuz I love dates and I use them often as substitute.
So nice. Um, and I do throw spinach in my smoothies. I you don't taste it. People are like, that's disgusting, but it isn't. You don't taste it. It just makes me think like, Ooh, I have a little extra, you know, something supplement in there. So that sounds great. And I'd love, um, in the show notes to be able to offer folks some recipes where we're not taking things away, but we're adding, so.
That they can enjoy as well. Oh my gosh, this is awesome. Awesome. Hey, amen. Okay, . So cooking right along, no pun intended. Um, what's something that your mind is currently full of?
MICHELLE: Thank you for asking. Gratitude is my answer. I am just in this place right now, and I think kinda leaning back to my recent travels and just being more quiet with myself, it led in a lot of these beautiful memories from my childhood. It led in the gratitude that I had with the time that I got to spend with my father. It allowed a gratitude for what I have with my husband and my three children because when I was away for two weeks, I honestly did not expect to miss my family as much as I did.
But when I got home, oh boy, all of us were just very clingy that weekend. Like it just showed me that, wow, may maybe I've taken a few things for granted here. So gratitude is my one word right now. Mm-hmm. Nice.
ROBIN: Um, we could all use a little more gratitude, right? It's something we talk about, but not always something that, remember to express. So thank you for that general reminder. Michelle, one of the things that I think about when you talked a little bit earlier about meal planning is, I don't know if other folks have this problem, but I get really, I go to the store, I do my shopping, I come home, I put it in the fridge. I feel like food doesn't last as long as it used to.
Ah, like, I don't know, stuff gets mushy or, , by the time I get to use it, it's not really as good and I cannot bear to throw stuff away. But it also, I would say, impedes my intention to make something healthy, cuz I reach for the, I don't know, let's say the arugula and it's tired. So any pointers or thoughts? How that, how to keep our produce fresher longer.
MICHELLE: You have come to the right person, my friend, Yes. You can go to michellefox.com/freshveggies and your girls. Got you. I love that you mentioned that, cuz again, it's gonna come to that meal planning because let's. And I'm not telling you when you have to plan. You are a grown woman days. I will. Some days a lot of people choose Sunday mornings. That's what I recommend. Cause it's often more quiet on Sunday morning. You sit down, you plan for that 30 minutes, you block it off. You tell the kids, the dog, the husband, this is my time and or wife. I don't, you know, I don't judge anybody in your house.
This is my time. This is my 30 minutes. I'm gonna plan. And when you know that, then you're not going to have those extra. Veggies or the extra food in your fridge, or I should say the random foods because you'll know what you're planning to eat that week. Also, this fresh veggies link, michellefox.com/fresh veggies.
That is a beautiful guide that I've prepared to show you how to keep your veggies pressure or longer. So for instance, that beautiful arugula, I happen to love arugula as well. yeah. With dates and goat cheese.
Oh, I like it to maybe add some roasted beets in there to make it even creamier.
Yummy, yummy. Oh, here we go.
ROBIN: But I'm sorry I interrupted. I cuz I got excited. Um, so with, when it comes to keeping my ula fresh, you were saying…
MICHELLE: I love your excitement. Keep it coming. So yes, you're gonna wanna put it in a glass container. Um, preferably rinse it first so it has a bit of water in it. And then that's gonna make it last a good week and a half to.
Another hip tip. Celery. Celery is I think something like 80% water. And so we wanna store our celery again, glass jar, build in a bath of water, and that'll keep it up to like two and a half, three weeks. Carrots, same thing. Carrots. Love to be in a water bath. You do with carrots. You definitely wanna chop off the, um, the growing end, the, the root end, because if you don't, it'll think it wants to keep growing.
So, that likes water. Um, but again, the chart I will show you which veggies do not like water. Hip to cauliflower and broccoli do not store those in water cause they'll mold faster. Particularly with cauliflower. I hate that. You know, most stores have to wrap it in plastic. Yes. Because any kind of plastic is probably gonna be seeping chemicals into our food. Sadly, that's the only way I know how to get my cauliflower, cause I shop at Sprouts. Um, so I always say immediately when you get home, just take it out of the plastic, chop it up really quick, put it in the glass jar and put it in the fridge. So yes, we definitely can find ways to keep that produce stored fresher or longer.
ROBIN: Wow. The whole plastic thing is a big, a big issue. How we wrap our food. How we, you know, we don't put plastic in the m. But what you're making me think of, and we don't really even use the microwave that much, but what you're making me think of is I think this girl needs a trip to Bed Bath and beyond for some glass containers, cuz I do reuse plastic containers from our yogurt. And now that you're talking, I'm thinking time to clean those puppies out and let's get some nice glass, like right. Treat myself with my 20% off coupon to all new glass containers. So I think I'll add that to my list today. If Aarons to run ,
MICHELLE: if this helps to motivate you and any of our friends, listen. I will tell you, the plastics have this thing called xenoestrogens, and so when those xenoestrogens get into our body, it immediately goes up to our blood-brain barrier in our brains, and it kind of fakes as a real estrogen and as we know, Hormones has this cascade effect, which affects everything from our sleep to our skin, to our brain function.
And so we do not want any fake hormones running through our bodies, and that's what those Xeno estrogens do. So, yes, I as your favorite culinary nutritionist, I strongly encourage you to get that plastic out of your kitchen. And for my friends who might say, well, that's expensive, or, you know, takes too much to start. I recommend just going to like an arc or a Goodwill.
ROBIN: Oh my gosh. Of course.
MICHELLE: Glass jars, that will be like five, 10 cents. You know, everybody can afford to put their food in glass jars, . Okay.
ROBIN: That was a brilliant tip. My sister-in-law's hilarious. She is the Goodwill queen. She. Bought me. I love it. Ral Wine glasses. Four stemless wine glasses for a dollar each. She is the queen. I love it. I am so excited to text her when we get off and give her a mission of helping me build my new glassware, um, from ARC in Goodwill.
MICHELLE: Oh, and including, you said you like to recycle the yogurt. Yeah. What we. Recycle our, excuse me, recycle our pickle jars.
Robin Glickstein: Yes, I do. Those. Our only, that's what we do. The jar thing is hilarious. We keep jars and my daughter, um, who doesn't live with us any longer, she lives some, you know, she lives, she has a roommate. She lives in Berlin, and he gives her grief because, She keeps her jars and he's like, why do we have so many jars? You've gotta clean these jars out. And she says, I dunno, I grew up, my mom keeps jars, I make salad dressing in them and a girl. I open my olives and throw them in a jar from the can. You know? So, okay, I'm on a. Glass.
MICHELLE: Good job. Okay. Good job, mommy and daughter.
ROBIN: That's awesome. Now I can tell her we're legit in our little OCDness.
Okay, so respectful of time. . , I like to, uh, I'm gonna switch gears because one of the fun parts we're gonna step, not that this hasn't been fun, this is Oh, this is terrific. And I just wanna add a little bit of a new dimension in for folks to maybe get to know you differently or may, who knows what comes of this little game I've been playing where I like to ask a question from deep talks, daily questions, and I discover.
By one of my favorite authors who I mention in every podcast. His name is Dan Pink. So Dan uses this every day. Like you use meditation, he does a deep talk daily question to sort of think through and begin. His days wanna play along. The way we do it is, I, it's um, they're AI generated questions and they're from one to 365.
So I would love that. I sort of spin a wheel and it lands on a. and then we can love it. We can riff from there. What do you think? Okay. All right, love it. So you wanna pick a question between one and 365?
MICHELLE: How about 2 97?
ROBIN: Okay. Spinning my wheel to 2 97. At least I'm spinning my wheel to something instead of just spinning it. Right. ? Yeah. You are adorable. Okay, are you ready? Here's your ready question. I'm ready. Wow. What is the number one thing you want to accomplish this year?
MICHELLE: Hmm. I like that. Wow. Number one thing I want to accomplish, I want to be, and look, I think I alluded a little bit to it, but I'm happy to share with you now. I want to feel a hundred percent connected to my spirit, to the universe, to my God. I would love to be masterful over keeping my ego down here. Let her know she's doing a great job and she's fine. I know she's been trying to help me out this whole time, but I'd love to be a hundred percent connected knowing that God's got my back, knowing that I. relax and lean into the universe. And so at the end of the year, if I'm feeling completely connected, then I will know that I have been successful.
ROBIN: I a Robin Christian. How do, how do you know when you're connected?
MICHELLE: Yes. Love that. I know because I get fleeting moments. And those fleeting moments feel like, I'm home. Like I'm home in my body. I'm home feeling relaxed. I'm not attached to my calendar. I'm not anxious about what's happening in my child's life. I'm not worried about, you know, have I done enough today to help another person? It's just this relaxed knowing that, yeah, we've, we've got this, we're, we're in the flow. Just knowing. in the flow. So it's just that feeling. It, it, it's a feeling.
ROBIN: Wonderful. All right, well I wanna, make sure that you have time right to go and do the things you need and want to do. So I am gonna wrap us up because I could go on with you all morning and, I hope that we'll have an opportunity to talk again in other ways.
If you want listeners to remember one thing about you, Michelle, and our conversation, if you want them to fill their minds with something, what would that be?
MICHELLE: Number one, that you are worthy of taking the time to take care of your body. If when you think of Michelle Fox, Culinary Nutritionist, if nothing else, I just hope that it sparks you to be like, oh, I can take that moment to meal plan. Oh yeah. I can go grab those glass jars and store my veggies. Oh yeah. I can take five minutes out of my day to meditate and ground and be in touch with myself. then I will know that my job has been done.
ROBIN: Nice. Okay. I wanna leave us on this one note, no pun intended. Again, I'm just full of them this morning. But we talked about how Love it. You started the conversation with that you love to dance and I mentioned I put on music I wish my listeners could see you dancing right now. Um, I tend to put on music and I wonder if there's any particular music or soundtrack or anything you can leave us with that you put on when you are making your meals fun.
MICHELLE: So I love Pandora. I actually love Spotify as well, but Pandora has a tropical house station, and so that's usually the station that we play when we're, well, I'm usually the one cooking. Who are we kidding? But when I say we, you know, the kids will come in the kitchen once in a while, we'll have a little spontaneous dance party. My husband, not so much, he'll just sit back and watch me dance and, and that's fine too. But we love Tropical House to get us in the good mood tropical
ROBIN: Tropical house, keep us. Okay. And that's on Pandora. Okay. I'm gonna give a listen. I. , I float all over. It depends on the mood of the day. , but my new and latest is the Bear, b e a r soundtrack from the TV show.
Oh my God, that didn't even occur to me till just this moment. Holy moly, Batman. Okay, so my new soundtrack is the Bear, b e a r from the TV show, the Bear. Have you. I've never even heard of it. Okay. Okay. I'm sorry. This is a Robin Digression and I'll make it very fast. It's about a chef in Chicago. Oh, . I love it.
Love it, love it, love it. Yes. It's terrific. And, , and the music is wonderful and so I've been listening to it and I never until this moment put it together that I'm listening to the bear while I'm cooking.
MICHELLE: We are connected. That's amazing. Okay.
ROBIN: That's amazing. Oh, well, on that note, I wanna thank you so much for everything you've taught me from Instagram reels to culinary tips to what? Finding my new glass jars and keeping my produce fresh and taking the time to make a plan. I know I'm gonna feel so much better when I. What we're doing and that I can change it around if I'm not in the mood for what I've planned for Tuesday, I can look at another day and at least know that I have everything I need to be flexible and successful.
Absolutely. Thank you so much, Michelle. My pleasure. Thank you. All right everyone. So there will be lots of links in our show notes and you can find Michelle, you can chat with her directly. You can download a free guide on how to store your produce to keep it fresher for longer. You can follow her on Instagram like I do and get some fun ideas and , some lighter heart while you're in the kitchen.
Thanks Michelle. Thanks everyone.
MICHELLE Will you help me out? I would be so honored for a review on one of your favorite. Podcast. Platforms. Because when you do that, it helps others to find us and it truly will help. My goal of building healthier communities. One person at a time.
Let's review. I want to read to you. It just makes my heart so happy. Here we go from happy 1, 3, 0. Michelle gives me life exclamation point. Michelle brings all the joy and energy to healthy eating. I love listening to her. She offers great tips and insights on eating healthy, but she makes it fun.
Sexy and cool too. So, thank you. Happy 1, 3 0. You give me life. I sincerely appreciate that you took a moment of your time. To leave a review.
So, if you too would be so kind as to leave your thoughts about this podcast, I would be sincerely grateful.
It is also likely that I will give you a shout out on this podcast as well.
I would love to read your review on the next episode. So again, go to your favorite podcast platform. Leave a review. And you never know if you'll pop up. All right. Talk to you soon.
Thanks so much for listening to Healthy Sexy Nutrition. Have you been driving, doing laundry or walking around the neighborhood? Sweet. I've got show notes for you at michellefox.com/podcast. Click over there when you are ready. I will let you know that on the page you will find resources to support what you just learned on today's show.
And of course, you can grab some health supportive freebies as well. If you enjoyed this episode, I would be so honored if you would leave a review on whichever podcast platform you are listening on. It will help me with my mission to build healthier communities one person at a time.
Big love from your favorite culinary nutritionist and health coach. And until next week, keep showing up for yourself and know that you and your health matter.
