MD and Chef Team - The Show!

The Convenience Trap!

June 08, 2021 Dr. Isabel MD & Culinary Nutrition Expert Chef Michael Season 2 Episode 15
MD and Chef Team - The Show!
The Convenience Trap!
Show Notes Transcript

⚫  Generally in society, convenience is the way we are marketed to by the "Food Industry."

Has anybody ever come home hungry and said, "what can I grab?"  🛒

⚫  Well the food industry has made it easy with cans, 🥫sachets, and packages. We can even get frozen veggies and bags that we can either boil or microwave.

I am very sure that if we stop and think about it and use our common sense, we realize the nutrition's really is not there.

⚫  I don't know where you are in the world, but if you put petrol or fuel, whatever you want to call it in your car, you would put in something that's good for your automobile or truck.

You probably don't pour water into your petrol tank. Why? 🏎🏎🏎

⚫  Because it's not the right thing. It's not going to work. It's not healthy. Well, we don't want to be pouring the wrong stuff into us. So today what I'm going to be talking about, is how to avoid the traps of the convenience non-nutritious food at home.

Okay. So what's that all about?  Well, here's what I suggest, three main things.

⚫  These are three main things you gotta have ready in your refrigerator. So when you get home, you are not trapped by this convenience thing.

So here we go.  #1 is ........
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Speaker 0 (0s): Coming up on this episode of the MD and chef team show 

Speaker 1 (8s): Start reading labels. Because when you look at stuff and start reading the labels of what's in it, it's kind of scarier when you're making your own. You're going to realize, I know what's in there. I know it's healthy and I feel really fantastic. Your skin's going to look great. Your energy is going to be up. You're going to look and feel younger and who doesn't want that? Yes. I mean, unless, unless you're 20 and you might not necessarily want to look and feel younger, but you want to be healthy. 

Speaker 2 (35s): Welcome to the show from the MDs chef team. I'm Dr. Isabel medical doctor here at the MD and chef team. And who are you? I'm chef Michael Coleman nutrition expert. I'm the chef part of the kid. And what are we going to talk about bed? Now? I can see that cause he's my husband. We'll be talking about marriage relationships, parenting intimacy. Talk about mindsets that success overcoming depression, anxiety, I'll be getting into functional nutrition, recipes and tips from the kitchen. 

And we're going to both get into how to live a long, healthy, vibrant life. Yes, I love it. Our mission is to help you prevent and reverse disease and give you both in the process. Oh yeah, we might 

Speaker 1 (1m 23s): Get on the show so well, who am I a little bit about me here at doctor and emission? Our team is my beautiful wife, Dr. Isabel and I she's a GP and a functional medicine doctor and amazing, amazing woman that really helps people get to the root cause of disease, help, reverse, prevent, overcome chronic diseases, whatever might be going on in your life. Amazing, amazing person here at Dr. 

And emission. And I'm the culinary nutrition expert here at doctoronamission. So we team up to help you guys have a long, healthy and incredibly vibrant life. That's part of what we do. I reclaim your kitchen. What's that all about? Well, about me. I mean, I went to the California culinary academy a few decades ago and became a professional chef. And that's what I did for 25 years. However, I can honestly say yes, I can do all the eight mother sauces and the traditional European cooking. 

Yes, I could do all the bird blocks and the gnats and all the different sauces and the soups and the sautes and, and do all these amazing types of dishes from many different cultures. However, it wasn't based on nutrition. That's the best way I can put it. So that was me for 25 years now. The great part that happened was I had the privilege and the blessing of being the at-home dad for our two beautiful daughters. Shout out to you, lovely girls. 

Okay. I won't mention names, but you're out there. I, you are. But I had that opportunity to be at home with them and get to cook for them and for kids and babies and toddlers and the whole things. And of course I took care of the other end too. You know what I mean? I did it. I did it. Yes I did. And so again, back to the story, so they really great thing was with all that Scheffing background, I thought this was going to be easy. Well, what I discovered very quickly was the kids didn't really care. 

They didn't really care how good of a chef I was. They wanted, when they wanted food, they wanted it. Now, does anybody relate? Does anybody want, they want food? They want it now. Okay. Well, when they wanted food, they wanted it now. So it had to be quick. Of course, shopping was for two and then it became four. So I needed to learn how to do it inexpensively because costs doubled. I don't know if anybody's noticed, if there's more of via costs more. And then the other thing was I realized, oh man, I'm, I'm responsible for their health. 

I'm responsible. If I'm feeding them, I'm responsible for their nutrition. I'm responsible for their way. They're going to grow into their lives, their health and the attrition as they grow. Now, I can honestly say at that point I was not a healthy man. I was not healthy. It wasn't around healthy. I was a very stressful position for 25 years. A lot of stress, a lot of many, many hours, late nights, early mornings. So this was a real awakening for me. And I had to learn how to do inexpensive, healthy, quick food. 

And so learning to do that for kids. Well, I've had to learn how to do it for adults and for ourselves. So that's what I love doing here. Reclaim your kitchen recovery claim. Your kitchen is about reclaiming your kitchen back from the food industry, because what they've done over the last 80 years, they've taken this word convenience, and now convenience is the way we eat or, well, we don't, and we don't teach that, but in generally in society, convenience is the way we has anybody ever come home hungry and just like, ah, what can I grab? 

What can I grab? Okay, well the food industry has made it cans, sachets packages. I mean, we can even get frozen veggies and bags that we can either boil or microwave, or this is, and that's, I mean, really I'm, I am very sure that if we stop and think about it and use our common sense, we realize they're probably the nutrition's really not there. And those types of products. Okay. We're not getting the right few. I mean, you know, I don't, I don't know where you are in the world, but if you put petrol or fuel, whatever you want to call it in your car, you probably put in something that's good. 

You probably don't pour water into your petrol tank. Why? Because yeah, it's a, but it's not the right thing. It's not going to work. It's not healthy. Well, we don't want to be pouring the wrong stuff into us. Okay. So today what I'm going to be talking about how to avoid the traps of the convenience food at home. Okay. So what's that all about? Well, here's what I suggest three main things. 

These are three main things you gotta have ready in your refrigerator. So when you get home, you are not trapped by this convenience thing. Okay. So here we go. Number one, a bowl of greens. Now how, how tough can that be? It's it's not. We just have to do a little shopping, get some fresh greens twice a week. I get fresh greens. These will last in the refrigerator for at least three days. Always, always have a bowl of greens in your fridge ready to go, because that way you can very quickly make a salad and fill yourself up on the right stuff. 

Gotta have your greens, big ball. Ready to go. Okay. The other one is, are you concerned 

Speaker 3 (7m 4s): About diabetes and the longterm effects to your health? Do you or someone, you know, have type two diabetes or are pre-diabetic if you answered yes. To any of these questions, here is your next step pop on over to Dr. And emission.com for your type two diabetes and pre-diabetes reversal system free gifts. Yes. I said free gifts. You get the diabetes reversal one oh one coaching session with Dr. 

Isabel, you can also download the Dr and emission nutrient dense food pyramid guide. Plus you can get the mindsets of health course, which used to be $35, but now is being offered as a free gift to serve you. All these gifts are available to you at Dr. And emission.com. That's spelled D O C T O R on emission.com and look for the free gifts. 

Speaker 1 (8m 0s): And now back to the podcast veggies. Now I'm going to show you a bunch of different mixes, and you're going to see that I have everything in either a ceramic type bowl or I've got it in glass and preferably glass. And we'll talk about that in a moment. Why? But this one is a very simple one. This is just some tomato, cucumber onion, some black olives, kind of a Greek salad type thing. Not totally traditional, but pretty close to it. 

And when you need it, you can just pull this out and put a little lemon juice and olive oil on it. Maybe some balsamic vinegar or white wine vinegar or something like that. And keep it really simple. You could cut some fresh herbs in drizzle over a little oregano or oregano, whatever you might say, but just simple things like that in the fridge. Ready to go. The other thing with the veggies is I always keep again in a glass container in water. I almost dumped all the water out there trying to show you guys, but a bunch of veggies prepped and ready to go. 

I've got some cut carrots in here and I've got some steamed broccoli and cauliflower in here. Ready to go. Okay. I mean, basically the second item I'm talking about is veggies that are already chopped onion and cut up whatever you want to do, whether you need to steam them or something ahead of time, but they're ready to go. Okay. So number two, one was the greens number two veggies, and maybe it's even like a toss veggie salad. 

Now this isn't necessarily a number three, but this is kind of like to be, if you want to be technical, this is to be salad dressing. Okay. Last week and reclaim your kitchen. We did the green goddess salad dressing, which I've got right here and you can make it maybe twice a week, really for a week, this'll stay easily in a glass container in the fridge would probably stay for a couple of weeks, but you know, once a week you can make it. But I always have salad dressing ready to go. 

Because again, here's the idea, guys. I don't want you to get caught out when you get home, trying to grab some bottled stuff in that. Cause I I'm Terri start reading labels. Cause when you look at stuff and start reading the labels of what's in it, it's going to scare you when you're making your own. You're going to realize, I know what's in there. I know it's helping. I feel really fantastic. Your skin's going to look great. Your energy is going to be up. You're going to look and feel younger and who doesn't want that? Yes. I mean, unless, unless you're 20 and you might not necessarily want to look and feel younger, but you want to get to be healthy. 

Hopefully, you know, I wasn't a 20, but Hey, you know what I like I'm teaching to be young at 20. Okay. So salad dressing. Have that ready to go now, number three, what's number three. Well, number three, what you want to have ready is protein. You want to have protein ready? Okay. And whatever that might be now, I'm going to show some salmon and chicken today. But you know, for you, you might be vegetarian. So maybe you've got beans that are already cooked, ready to go. Maybe it's tofu in Tempe, whatever, or, and have nuts and seeds ready to go. 

So whatever it is, if you're vegetarian or vegan, I also usually keep a couple of hard-boiled eggs around. So, but have some protein ready to go, depending on again, what types of proteins you are eating with your lifestyle. But this one is some salmon that I just slightly sauteed off. Some salmon and some coconut oil with some onion, some beetroots, some garlic, a couple of herbs. And that's just, it's all ready to go. This is poached chicken. What I do is just in some, some lightly seasoned water, you just get some water, you bring it up to a bowl, a boil, then turn it down. 

Might have some, some salt and pepper, some garlic and a couple of herbs in there and just poach some chicken, whether it's darker or, or white, we get to organic free range chicken. And just do that for about 15 minutes or so till it's done, you can save the broth then for using it for soups. It's like a stock and a, but have that protein ready to go. So what I'm talking about is avoid the convenience trap by having three main things, ready, having your greens, ready, having your veggies, whether it's a veggie salad, or if you got cut veggies and then having your protein ready to go. 

Because imagine how quickly you can put together different dishes. You want to put a stir fry together. Bam, just heat up your pan with some Sesame oil, coconut oil, fresh ginger, fresh garlic, and then throw your butcher vet and throw, yeah. Put your veggies in there. You can throw them if you want, it's up to you and just get those veggies going. And then you can serve those with some salad on the side, you got ready to go with the protein, whatever you like. But men, you can put things together in five, 10, 15 minutes, tops when it's all ready to go. 

And this saves you from that convenience trap. Now, why do I have things in glass? Well, I don't know if you've been hearing or listening. And again, I'm not going to get into too much detail today. Cause you can just Google this stuff and check it out. But BPA you've probably heard a lot about it. This phenol a, which is an industrial grade, what would you call it? An industrial grade chemical found in most plastics, almost all plastics. 

The problem with that is it breaks down. If breaks down and heat, it breaks down and water it basically over time, it'll break down and all those chemicals are going to leach into guess what? Into the food and where does the food go in us? So you might have this beautiful salad sitting in your, your plastic containers and over time, your salad is going to be industrially, chemically laced, which I can tell you now is not very good at least to a lot of toxicity in the body. 

And the, and we now know the toxicities will lead to many different chronic diseases. Just stay away from it. Now you'll see containers. Now that come out saying they're BPA free. Well, that's not the whole way, because again, I suggest you do some, a little more research in this, but they can be BPA free, but there's a whole bunch of BP. This phenol chemicals that are like BPS BPG is, I don't know. There's a, there's a whole bunch of, you can look them all up, but one of them has been eliminated, but there's a bunch of other ones. 

So just because it's BPA free, it doesn't mean it's like saying, okay, there's eight different chemicals in those plastics, but this one's eliminated one. Well, you know what? That's not good enough. I highly suggest glass containers. You know what? These are jars from like mustard. Let's see all adds different things that I've used from time to time. Usually olives. 

I like to get some olives, but I saved the jars and then use these for your salad dressings. But you can definitely get glass containers. They're out there. There's plenty of them. And I highly highly suggest using those to get your, your leftovers in and storing all these items we've talked about today. Okay. So today was about avoiding the convenience trap, making sure you got salads, you got your salad bowl, you got veggies. Whether it's a very nice, easy veggie salad or, or cut up veggies. 

And you know that that'll stay in the fridge for five to seven days in water. And what you do is you just change out the water every two to three days. Okay? Fantastic. And then having your proteins were ready to go, could be some hard boiled eggs could be salmon, chicken, whatever you do. And if you're vegetarian or vegan, having your beans ne your beans ready, nuts seeds, Tempe, tofu, whatever it is for you. But the key is when you're hungry and you're coming home, don't get caught in the convenience trap by just, you know, tearing open bags and pouring stuff or heating up veggies in the microwave or opening up that can, you know, if you open up a can of, I think it's like the pre-made spaghetti and meatballs or spaghetti and sauce stuff in the can, you know what that stuff will stay in that can for like 10 years and not go bad, that kind of tells you something about what's it. 

Okay. Cause real food actually goes off and goes bad. How about that? 

Speaker 3 (16m 59s): Hello, chef Michael here. If you enjoyed today's episode, we would love it. If you subscribe to the podcast and left us a review.