Full Transcript for Everyday Eats: Simple Healthy Recipes for Real Life w/ The Defined Dish

you need a little bit of extra help. 00:02:23.199 --> 00:02:26.479 Um, Tiny Spoon Chef wants to offer that to you. 00:02:26.639 --> 00:02:44.719 Tiny Spoon Chef is a personal chef service that starts with a phone call to get to know you and your family, every member of your family, the lifestyle, your routine, the food preferences, and they send a personal chef to your house to cook for your family. 00:02:44.879 --> 00:02:47.439 Guys, this is not something that's just for the rich and famous. 00:02:47.520 --> 00:02:58.240 This is something that is available to you, and they want to give you a hundred dollars off your first week of working with them when you head on over to tiny spoonchef.com slash gather. 00:02:58.400 --> 00:03:04.800 Guys, you could tell them that you only want to shop at Trader Joe's or maybe only want to shop at Whole Foods. 00:03:04.960 --> 00:03:09.039 You could tell them that your kids don't like spicy, but you do whatever it is. 00:03:09.199 --> 00:03:18.000 Um, there was one week where the Tiny Spoon Chef came over and she made the most delicious paleo compliant protein bars homemade. 00:03:18.159 --> 00:03:19.439 And I was like, you know what? 00:03:19.599 --> 00:03:22.560 Next week, could you make a triple batch for us? 00:03:22.719 --> 00:03:23.840 And she did. 00:03:24.400 --> 00:03:28.800 They are kind, they are talented, and it helps your family eat wholesome and healthy. 00:03:28.960 --> 00:03:29.599 And guess what? 00:03:29.759 --> 00:03:34.960 You could even give them one of Define Dishes recipes and say, Hey, next week, could we try this one? 00:03:35.199 --> 00:03:37.120 Actually, I think that's a great idea. 00:03:37.520 --> 00:03:46.719 Head on over to spy tinyyspoonchef.com slash gather to schedule your consultation call and get$100 off your first week. 00:03:46.960 --> 00:03:52.879 Hi, I'm Katie, a hospitality educator and the host of Making Room by Gather podcast. 00:03:53.120 --> 00:03:57.439 I am set to see our communities get back to the table through hospitality. 00:03:57.680 --> 00:03:59.599 But it wasn't always this way. 00:03:59.840 --> 00:04:04.319 My husband and I moved to Thailand and through it, I experienced some loneliness. 00:04:04.479 --> 00:04:10.080 And with it, I was given a choice to sit back and accept it or to do something about it. 00:04:10.319 --> 00:04:12.240 And for me, that meant two things. 00:04:12.479 --> 00:04:19.040 That I needed the healing to learn how to accept an invitation and the confidence to know how to accept one. 00:04:19.279 --> 00:04:24.319 Through this process, I developed some of the richest and deepest relationships of my life. 00:04:24.480 --> 00:04:32.639 Through Making Room by Gather, you will hear conversations from myself and experts in the areas of food, design, and relationships. 00:04:32.879 --> 00:04:36.160 You see, there are countless things trying to keep us from the table. 00:04:36.319 --> 00:04:37.680 But can I tell you something? 00:04:37.920 -->

00:04:40.079 Take a seat because you are ready. 00:04:40.319 --> 00:04:41.439 You are capable. 00:04:41.759 --> 00:04:43.439 You are a good host. 00:04:48.240 --> 00:04:49.120 Hey, Alex. 00:04:49.199 --> 00:04:50.399 I'm so excited to have you on. 00:04:50.480 --> 00:04:59.360 I feel like I've talked to you some of my members of my community about this and some friends, and you just have built such a huge community that respects you. 00:04:59.519 --> 00:05:02.079 And so I'm so excited that we all get to learn more about you. 00:05:02.319 --> 00:05:02.560 I know. 00:05:02.639 --> 00:05:03.680 I'm so excited to be here. 00:05:03.759 --> 00:05:04.560 Thank you for having me. 00:05:04.800 --> 00:05:05.279 Of course. 00:05:05.439 --> 00:05:05.759 Of course. 00:05:05.920 --> 00:05:14.160 Well, I feel like it's true for a lot of us that we have kind of like our go-to food blogs and food bloggers, and we make their recipes. 00:05:14.240 --> 00:05:15.759 They're such a huge part of our life, right? 00:05:15.839 --> 00:05:19.040 But we actually end up not knowing much about their stories. 00:05:19.279 --> 00:05:28.319 And so I think a question that I wanted to start by asking you is what um what are some things that you think people don't know about you, but you wish they did? 00:05:28.959 --> 00:05:29.680 Oh gosh. 00:05:29.839 --> 00:05:31.120 I feel like I've shared so much. 00:05:31.199 --> 00:05:34.720 So it like depends on how long people have been around. 00:05:35.040 --> 00:05:41.360 But um, you know, in a nutshell, like kind of why I love food is I just think it was my upbringing. 00:05:41.439 --> 00:05:44.879 I grew up in a small town and now it's not so small. 00:05:45.199 --> 00:05:51.279 Like growing up, there was like a pizza spa and like a burger joint and no grocery store. 00:05:51.360 --> 00:05:54.560 We would have to like drive to into the city to like go grocery shopping. 00:05:54.639 --> 00:06:01.279 So it was like, you know, my parents would go do their weekly haul, and dinner was just always home cooked. 00:06:01.600 --> 00:06:11.040 And so I just was always obsessed with like helping my grandmother and my mom in the kitchen and learning from them and fast forward like going to college. 00:06:11.120 --> 00:06:17.120 I was just like that girl that always was cooking for my friends, and it's just a huge part of my identity. 00:06:17.279 --> 00:06:26.879 I think even without the divine dish, I still would be that person cooking and gathering my humans in my life, you know? 00:06:27.040 --> 00:06:28.000 Yeah, I love that. 00:06:28.240 --> 00:06:28.959 I love that. 00:06:29.120 --> 00:06:31.759 Um, and definitely relate to a lot of it. 00:06:32.079 --> 00:06:38.720 And with that, you very quickly became known for sharing like healthy recipes, nutrient-rich, whole 30 paleo. 00:06:39.199 --> 00:06:44.240 And um, I know that so many creators have like a food story, maybe even a health story. 00:06:44.319 --> 00:06:45.920 Why was it important to you to focus? 00:06:46.160 --> 00:06:50.240 Because I feel like food bloggers and creators like kind of have a niche, right? 00:06:50.399 --> 00:06:53.439 And so what landed you in that direction? 00:06:53.839 --> 00:07:00.399 You know, when I first like started sharing recipes, like that wasn't a part of like how I cooked. 00:07:00.720 --> 00:07:08.480 Um and I had my I think my oldest daughter was like probably two years old. 00:07:08.639 --> 00:07:20.240 And my sister's always like a health and fitness girly, like she was always like getting her Pilates instruct, like she was just like um always coaching and teaching and training and all this stuff, like in her 20s. 00:07:20.480 --> 00:07:30.319 And so I was really struggling with kind of like postpartum just anxiety for the first time, and I just wasn't feeling myself, and I just like couldn't. 00:07:30.560 --> 00:07:51.600 I was trying all these different things, and um, and my sister recommended that I do a whole 30 because she, you know, in that kind of world had learned about paleo eating and she did a whole 30 and was like, I have so much mental clarity and I feel so good, and like I'm watching you struggle, and I really think like you'll feel better doing this. 00:07:51.839 --> 00:07:59.040 And so, long story short, I was like, you know what, I'm willing to try anything right now, and I'd never really like done anything like that before. 00:07:59.279 --> 00:08:01.439 So I do a whole 30. 00:08:01.759 --> 00:08:09.920 And you know, I feel like when you try a whole 30, um, you know, the first week, like you're okay eating like grilled chicken and broccoli. 00:08:10.240 --> 00:08:13.120 But as a food lover, that got old real quick. 00:08:13.199 --> 00:08:16.720 I'm like, I want to try to make this, that, and the other. 00:08:16.800 --> 00:08:22.879 And I try to get as close as I could with the ingredients that were, you know, okay using on the program. 00:08:23.600 --> 00:08:27.439 And um, I was like, man, I'm making things taste great. 00:08:27.600 --> 00:08:38.159 And so I was just like kind of sharing those recipes, um, not knowing like how big of a community and how big of like a need people were wanting to like eat cleaner and eat that with those types of ingredients. 00:08:38.480 --> 00:08:44.559 So it really kind of became a knack for me and it made me feel so much better after I did that. 00:08:44.639 --> 00:08:47.279 I realized I just wasn't prioritizing my own health. 00:08:47.440 --> 00:08:55.679 You know, as a new mom, I think we can all go back to that time where we're just like, how do I take care of these humans and myself? 00:08:55.840 --> 00:08:59.840 And like the whole 30 just kind of like made me do that. 00:09:00.080 --> 00:09:03.759 And so it wasn't just about the food, it was just about prioritizing myself. 00:09:03.840 --> 00:09:06.080 And it was just kind of that trope ripple effect. 00:09:06.159 --> 00:09:28.960 But um, I also just realized I am having fun like

trying to take these things that I grew up eating, you know, all this like southern food or anything like that, and and trying to make it with these new ingredients to me, new ingredients to me, um, you know, cassava flowers and tapioca flowers and and different starches and stuff that are considered less inflammatory, um, according to the whole 30. 00:09:29.039 --> 00:09:30.559 And it was just like a fun experiment. 00:09:30.639 --> 00:09:34.639 And now they're my pantry staples, and it's just kind of how I cook. 00:09:34.720 --> 00:09:41.360 I definitely don't eat whole 30 or paleo all the time, but my pantry staples are kind of that way. 00:09:41.519 --> 00:09:51.679 And so a lot of my recipes are whole 30-ish or easily modified to be, I feel like, is kind of how my modern cooking is. 00:09:52.080 --> 00:09:56.080 I feel like even just kind of like the health world has shifted in that direction too, right? 00:09:56.159 --> 00:10:07.360 Like I feel like people, at least I was so strictly paleo, and now it's kind of more like what do people call it, intuitive eating, like where I've kind of incorporated more rices or you know, soy here and there. 00:10:07.440 --> 00:10:13.840 Um I feel like your recipe collection is reflective of how our family eats. 00:10:14.080 --> 00:10:15.919 So yeah, I love that. 00:10:16.879 --> 00:10:25.840 Um okay, so I remember following you around Christmas, and you're gonna have to remind me if what I'm referencing was New Year's or Christmas, but yeah. 00:10:31.039 --> 00:10:32.080 New Year's or Christmas? 00:10:32.320 --> 00:10:37.279 I I actually made it for Christmas, but I think I shared it around New Year's, and a lot of people made it for New Year's. 00:10:37.360 --> 00:10:39.840 So yes, it was Christmas. 00:10:40.159 --> 00:10:50.320 Yes, you know, I like to have fun at Christmas time with my menu because we live in DFW and so does my husband's side of the family, and so does my side of family. 00:10:50.480 --> 00:10:52.559 So we have like 800 Christmases. 00:10:52.720 --> 00:11:02.159 So by the time it's my turn to cook, I'm like, I do not want a beef tenderline, I do not want mashed potatoes, like I need something that's not traditional. 00:11:02.399 --> 00:11:16.879 And so um I want to say a couple years ago, honestly, probably the first time I did that was COVID, you know, like when you're just like home and just cooking all the things, I was like, let's make homemade dumplings and got the family in the kitchen. 00:11:17.039 --> 00:11:21.600 And that kind of has become a tradition that like they love to do and get involved in the kitchen. 00:11:21.759 --> 00:11:33.600 And so because that became kind of a tradition, I've started to like expound upon my menus and kind of make it more Asian inspired just to like bring something different to the table. 00:11:33.759 --> 00:11:34.960 The family's so excited about it. 00:11:35.039 --> 00:11:41.120 We're sick of traditional Christmas food by Christmas, and so it's

just like kind of a fun uh twist. 00:11:41.279 --> 00:11:42.960 And um, we've really gone to do it. 00:11:43.120 --> 00:11:45.039 I think we'll do it probably forever. 00:11:45.200 --> 00:11:47.919 I think it's officially a tradition for us. 00:11:48.240 --> 00:11:53.120 Man, I think that's so like I I loved seeing it, and I'm like, oh my gosh, that's like a reminder. 00:11:53.279 --> 00:11:56.639 I don't have to do the thing that I'm sick of every year just because it's Christmas. 00:11:56.879 --> 00:12:07.440 Like for sure, and I do love all those things, but like sometimes as a content creator too, I make beef tenderloin and share them in November. 00:12:07.759 --> 00:12:10.879 Like I'm I'm making stuff like a month ahead of time. 00:12:11.039 --> 00:12:11.279 Yeah. 00:12:11.519 --> 00:12:18.240 And so, like by the time Thanksgiving rolls around, I'm like, I've already made Thanksgiving food so that I can share it with my audience. 00:12:18.480 --> 00:12:20.639 And so I'm like, I'm over Thanksgiving. 00:12:20.720 --> 00:12:22.320 So what am I gonna make that's different? 00:12:22.480 --> 00:12:26.960 Or like kind of bridging that gap where I'm like not making the same things over and over again. 00:12:27.120 --> 00:12:29.679 Um, because I just like something different all the time. 00:12:29.840 --> 00:12:30.799 I just love food too much. 00:12:30.960 --> 00:12:32.879 I know the same thing over and over again. 00:12:33.120 --> 00:12:33.679 I'm with you. 00:12:33.840 --> 00:12:35.919 I remember watching and I was like, that would excite me. 00:12:36.000 --> 00:12:37.360 Like, not even just me, right? 00:12:37.440 --> 00:12:38.960 Like that would food excites me. 00:12:39.600 --> 00:12:53.840 I think a fun menu, I think sitting down and planning for the holidays and like making it almost like a school project of like, here's my mood board, here's my menu, like I'm gonna assign this to my husband. 00:12:53.919 --> 00:12:56.240 Like, you're in charge of grilling the steaks while I do this. 00:12:56.320 --> 00:13:02.000 Like, whatever it is to like make it all come together and just like make it more festive. 00:13:02.159 --> 00:13:04.159 Um, I think is always fun. 00:13:04.480 --> 00:13:06.399 Yeah, that's actually a really good segue. 00:13:06.480 --> 00:13:12.480 I feel like menu planning is an area of hospitality that cripples people, especially people that aren't as confident in the kitchen. 00:13:12.559 --> 00:13:20.799 You know, they're like, I see someone like you posting like this amazing cohesive menu, or even like maybe a little bit unique, and they're like, dang, well, where do I start? 00:13:20.960 --> 00:13:25.679 Um, what are some of your kind of like tried and true menu planning tricks that you tell people? 00:13:26.080 --> 00:13:38.399 So, you know, it just kind of depends on how many people I'm hosting, what the setting is, and like I really do try to plan a menu so that I cannot just like be stuck in the kitchen. 00:13:38.559 -->

00:13:50.559 I will say that Christmas menu was more labor intensive, but like we're home and we're hanging out all day, and it was just kind of like me and the kids, and my brother and my aunt came over. 00:13:50.639 --> 00:13:54.720 So it was a smaller group, so it was like we could all hang out in the kitchen and chat the whole time. 00:13:55.039 --> 00:14:04.720 But whenever I kind of extend it to friends and it's like, you know, 10 people sitting at the table, like for example, next week I'm hosting my book club and we're kind of doing like a Galantine's theme. 00:14:04.799 --> 00:14:10.240 We read a romance romance novel, so it's kind of like I'm just gonna run with the kind of Valentine's Day theme. 00:14:10.480 --> 00:14:17.200 And so I'm gonna make a pasta and everything kind of centered around that and and timing. 00:14:17.360 --> 00:14:27.279 So I kind of start with like my main course, and I'm like, I'm I can make the pasta sauce, and that can be like kept warm, and then I'll while everyone's there, cook the pasta and then toss it in the sauce. 00:14:27.600 --> 00:14:37.360 Um, I'm gonna make a salad so the dressing can be done, the lettuce can be ready to be tossed, and I can tell my, you know, one of my friends like, hey, go toss that salad while I get the pasta going. 00:14:37.679 --> 00:14:43.200 And then dessert can be done ahead of time and an appetizer I always keep super simple. 00:14:43.440 --> 00:14:52.000 And so I create a really beautiful meal that feels special, but I make sure it's doable depending on my audience and the setting. 00:14:52.159 --> 00:15:07.200 And so because I want to be present with my friends and sit down and talk about this book, I know that I can basically have everything done other than maybe spending 15 minutes in the kitchen and I can put people to work too and be like, you toss that salad, I'll do this, and then let's all go to the table together. 00:15:07.360 --> 00:15:08.879 Um, I kind of do that. 00:15:09.120 --> 00:15:16.879 But I and I think that's important to remember is like you can get really crafty with a menu, but it's like you gotta make sure it's doable. 00:15:16.960 --> 00:15:28.399 So if it's, you know, the appetizer is a baked brie, like have it ready to go and just pop in the oven and have your, you know, your um platter already set with whatever you're serving with. 00:15:28.480 --> 00:15:36.000 So you just plop it down on that and like just try to get as much done before your guests walk in the door so that you can actually enjoy the party as well. 00:15:36.240 --> 00:15:36.799 That's awesome. 00:15:36.960 --> 00:15:43.200 What I'm what I was kind of like hearing, a theme with everything you just said, is almost to set your goal first and then plan your menu. 00:15:43.440 --> 00:15:49.919 Because like Christmas Day, you were like, I want to enjoy the craft of this, you know, like I have the time, you know, so my menu is going to reflect that. 00:15:50.240 --> 00:15:53.120 And then if you want to be with your guests, it's like, okay, that's the goal. 00:15:53.200 --> 00:15:54.080 So, you know, shift. 00:15:54.639 --> 00:15:54.879 That's great. 00:15:55.120 --> 00:15:55.200 Yeah. 00:15:55.279 --> 00:16:02.320 And if you're not someone like, you know, obviously I love to have a labor like mint meal, like that is a treat to me. 00:16:02.399 --> 00:16:05.279 That's a gift to myself because it's fun. 00:16:05.440 --> 00:16:08.960 Um, but it's not always the right setting and it's not always fun. 00:16:09.039 --> 00:16:10.240 And sometimes I'll shift it. 00:16:10.320 --> 00:16:19.039 And I think for people that hosting and entertaining is tricky, they might see an event like I did and be like, oh, that is way too much work. 00:16:19.200 --> 00:16:22.559 It is for if this is new to you, do not make that menu. 00:16:22.639 --> 00:16:29.440 But like my Valentine's Day menu is perfect for someone that's new to cooking, and that might get them to be like, okay, maybe I can host. 00:16:29.600 --> 00:16:47.039 And I also think it's important to remember that like you can buy the dessert or put someone in charge of like, hey, and you can I, because I am curating a menu, and if it is like a really special occasion, like for New Year's Eve, for example, I delegated and I'll be like, Hey, I want you to make dessert. 00:16:47.200 --> 00:16:49.039 Can you make this dessert? 00:16:49.440 --> 00:16:57.519 Yeah, I will literally tell them which dessert to make so that it does flow with my menu, or like, hey, I want you to bring all the balloons for this room. 00:16:57.600 --> 00:17:00.159 And like, people want to help and they want to come over. 00:17:00.320 --> 00:17:06.000 And I'm definitely the host, but like I'm good at delegating the things that like I know are doable for other people to do. 00:17:06.720 --> 00:17:09.039 I was gonna ask you about that because I love that you brought that up. 00:17:09.200 --> 00:17:20.000 I think that people think asking for help is a sign of maybe being like maybe I'm putting the wrong words to this, but like I think people think it's like it makes you look like a bad host, but I don't feel that's true, right? 00:17:20.240 --> 00:17:25.839 No, everyone you invite people over, usually they're like, Hey, what can I bring? 00:17:26.000 --> 00:17:31.599 Yeah, and maybe that's just like a nicety for people to say, it's just like, oh, what can I bring? 00:17:31.839 --> 00:17:34.640 Maybe you're saying, like, hey, can you bring two bottles of wine? 00:17:34.720 --> 00:17:39.519 Like that's gonna, you know, take some burden off of me, or like, hey, can you bring dessert? 00:17:39.680 --> 00:17:43.599 Um and and sometimes you can just be like, bring dessert and surprise me. 00:17:43.839 --> 00:17:49.920 But if you are getting if you are set in the table and you want a vibe, tell them, tell them what you want. 00:17:50.000 --> 00:17:51.359 And so it's kind of funny. 00:17:51.519 --> 00:17:55.519 I'll I'll kind

of delegate my friends and they're like, oh gosh, now I'm nervous now. 00:17:55.599 --> 00:17:59.599 I'm like, no, like just make this Einegarten recipe or make this a mine. 00:17:59.759 --> 00:18:02.799 Like, you know, whatever it is, um, it's kind of fun. 00:18:02.880 --> 00:18:07.519 And everyone can be a part of it, and it all comes together and it's special and it's fun. 00:18:07.599 --> 00:18:11.119 And so yeah, I think it's important to get a few things. 00:18:11.200 --> 00:18:19.759 And I do think appetizers, desserts, or like alcohol or drinks or cocktails are a good thing to offload off of your plate. 00:18:19.920 --> 00:18:20.799 Yeah, that's great. 00:18:20.960 --> 00:18:25.279 I think you know, hospitality can be so stressful to people, and they're like, man, what are the answers here? 00:18:25.440 --> 00:18:30.400 And I think giving yourself permission to delegate is huge, you know, like financially and time, right? 00:18:30.480 --> 00:18:32.240 It's like, yeah, huge weight. 00:18:32.559 --> 00:18:34.400 You can be like, hey, I'm doing the whole thing. 00:18:34.480 --> 00:18:36.720 Can you guys all vimbo me 20 bucks each? 00:18:36.799 --> 00:18:38.319 Like, that's okay to do. 00:18:38.480 --> 00:18:42.640 I just I think, you know, you know, I don't normally do that. 00:18:42.720 --> 00:18:45.680 I'll usually delegate like to take things off my plate. 00:18:45.759 --> 00:18:50.400 Like everyone bring like for book club, like everyone bring a bottle of wine, you know, whatever it is. 00:18:50.720 --> 00:19:02.000 And you know, we might not drink all those bottles, but it kind of like replaces some things and in your, you know, it all gets tallied up and everybody's happy and happy to pinch in. 00:19:02.720 --> 00:19:04.799 Like you said, people do like contributing a lot. 00:19:04.960 --> 00:19:05.759 Yeah, yes. 00:19:06.000 --> 00:19:08.480 Um, I want to talk about side dish. 00:19:08.799 --> 00:19:09.359 Do you call it? 00:19:09.440 --> 00:19:11.680 I mean, do you call it like a business, a branch of the brand? 00:19:11.839 --> 00:19:24.960 Like, how do you it's its own, it's its own business, and it's definitely like something that I did because of what I do, but it's definitely its own entity and its own brand and its own business. 00:19:25.119 --> 00:19:35.279 Um, and it's a crazy the CPG world is crazy and doing um products has been so eye-opening, but it's been super fun. 00:19:35.440 --> 00:19:36.960 I've learned so much. 00:19:37.119 --> 00:19:39.680 Um, we still are kind of like just getting started. 00:19:39.759 --> 00:19:47.359 I have we have hopefully a new product launch this year happening that is not a salad dressing. 00:19:47.519 --> 00:19:48.880 I will just say that. 00:19:49.519 --> 00:19:53.920 And I'm very excited about it if we can get it all buttoned up this year. 00:19:54.079 --> 00:19:57.359 If it's not gonna be this year, it'll be very early next year, but I think we'll get it done. 00:19:57.440 --> 00:20:03.599 Um I wanna the fall real quick backtrack just to give people context if they're new to this. 00:20:03.759 --> 00:20:12.319 But I wanted to start by saying, I remember when you launched and your marketing strategy, just like the influencer marketing strategy, you were everywhere in the best way. 00:20:12.480 --> 00:20:14.720 Like it was it was unbelievable. 00:20:14.880 --> 00:20:21.359 It was like whoever, I don't know if that was like your genius or a team genius, but I was like, this is genius, whoever's involved. 00:20:21.680 --> 00:20:25.920 Honestly, it was more of just like it, it was just us doing it. 00:20:26.160 --> 00:20:36.720 But I think because and this has been something that I'm learning too, because I had the defined dish, I was kind of doing things the same way there, same, same, but different. 00:20:36.960 --> 00:20:38.799 And that's definitely been an adjustment too. 00:20:38.880 --> 00:20:44.960 And like trying to make content for two pages is something that I'm like, maybe I can't do this as much as I did when we launched. 00:20:45.200 --> 00:20:48.319 So um we're trying to figure that out as well, too. 00:20:48.400 --> 00:20:58.960 And we're still young and scrappy, and we're um, you know, we're still funding the company, and it's it's one of those things that we're just still trying to figure out before we get bigger. 00:20:59.119 --> 00:21:02.160 Um, but yeah, it's been it's been pretty crazy. 00:21:02.319 --> 00:21:06.000 Um, but it's again been really rewarding as well. 00:21:06.400 --> 00:21:14.400 I I hear you with saying like the small and young and scrappy, but the the way that you guys present yourself on socials is so robust and like established. 00:21:14.559 --> 00:21:16.240 So I just wanted you to know that. 00:21:16.319 --> 00:21:17.279 It's thank you. 00:21:17.519 --> 00:21:19.359 Means a lot because sometimes we're like, what? 00:21:19.519 --> 00:21:20.880 You know, fake it till you make it. 00:21:20.960 --> 00:21:21.599 We're figuring it out. 00:21:21.920 --> 00:21:22.240 Totally. 00:21:22.480 --> 00:21:23.839 Yeah, yeah, totally. 00:21:24.240 --> 00:21:30.240 Um, but also can you explain to people what like how would you explain side dish to someone's like, what is side dish? 00:21:30.400 --> 00:21:31.359 Like green bean casserole? 00:21:31.440 --> 00:21:32.240 Like, that's not what we're talking about. 00:21:32.319 --> 00:21:33.759 It's a company's brand. 00:21:34.079 --> 00:21:34.319 Yes. 00:21:34.480 --> 00:21:38.720 So side dishes, my brand right now of multi-purpose salad dressings. 00:21:38.960 --> 00:21:49.839 Um, and all of the dressings are kind of like designed to be not only to toss your salad in, but to like drizzle over bowls, marinate your chicken, whatever you want to do. 00:21:49.920 --> 00:21:59.599 They're just kind of um all made with that in mind so that you can use them in a lot of different ways with clean ingredients, no seed oils, and made with 100% avocado oil.

00:21:59.680 --> 00:22:13.359 So Um, that's uh kind of the gist, but the overall side dishes goal long term is you know, as a recipe creator and cookbook author, I see the types of recipes that people gravitate to. 00:22:13.599 --> 00:22:30.640 And like there's the time and place for like Christmas where you're getting super fancy, but then there's that Wednesday night when you get home after the kids' sports and after a day of work, and you're just like, I want to get dinner on the table to feed my family and nourish my family, but I don't have the time. 00:22:30.720 --> 00:22:40.640 And so having some of those pantry staples just on hand to be able to turn to um and get dinner on the table is kind of our ultimate goal. 00:22:40.960 --> 00:22:47.039 And um, so I'm super excited to to get some of these other products on in the pantry as well. 00:22:47.920 --> 00:22:49.839 Yeah, I I love all of it. 00:22:49.920 --> 00:22:55.359 I love all of it, and it's kind of like how we cook and how I like to inspire people too, and just like the everyday hosts. 00:22:55.440 --> 00:22:57.039 And are all of them dairy free? 00:22:57.119 --> 00:22:58.160 I should know this. 00:22:58.640 --> 00:23:04.079 Um, all of them, except for our Italian has real Parmesan cheese in it. 00:23:04.240 --> 00:23:07.200 Hey, that's so that's our only one with dairy right now. 00:23:07.359 --> 00:23:09.680 Yeah, no, it's great, it's really great, yes. 00:23:09.920 --> 00:23:14.160 So, and they're all gluten-free, all gluten-free. 00:23:14.480 --> 00:23:18.640 Um all and they're only if they are sweetened, it's just with honey. 00:23:18.799 --> 00:23:20.160 So no refined sugars. 00:23:20.400 --> 00:23:22.319 They're super squeaky clean ingredients. 00:23:22.400 --> 00:23:24.000 Mode, I think they're all paleo. 00:23:24.240 --> 00:23:28.400 Um, we do have like a chickpea miso in our miso Caesar. 00:23:28.559 --> 00:23:30.160 Um, so it's still gluten-free. 00:23:30.319 --> 00:23:33.599 Um, but yeah, they're we have a couple different flavors right now. 00:23:33.680 --> 00:23:38.960 We have miso Caesar, we have a classic ranch, we have a Chipotle ranch, we have a creamy sesame, which is my favorite. 00:23:39.039 --> 00:23:41.599 It's kind of like a peanut style sauce. 00:23:41.839 --> 00:23:49.680 Um, we have Italian, we have champagne vinaigrette, we have apple cider vinaigrette, and a Greek vinaigrette. 00:23:50.160 --> 00:23:51.920 I think those are all the babies right now. 00:23:52.319 --> 00:23:52.559 Yeah. 00:23:52.720 --> 00:24:02.240 So we've got these like light and fresh vinaigretts that are kind of our newer ones, and then we have some of those like staples like ranch and caesar um that everyone loves. 00:24:02.400 --> 00:24:03.599 So a little bit of everything. 00:24:03.680 --> 00:24:10.880 And and my goal is just like bring the flavor and the ingredients that I want in a product to the shelves. 00:24:11.200 --> 00:24:19.119 What I love, like the reason I was asking those questions is because people listening, like accommodating special diets can feel so, I don't know, challenging, right? 00:24:19.200 --> 00:24:25.279 Like if it's not your world, like if it's not the way that your family eats and you ask a guest, you know, like, what are your special diets? 00:24:25.440 --> 00:24:27.680 And you freeze, you know, or your dietary needs. 00:24:27.759 --> 00:24:29.680 This, I love that this solves that. 00:24:29.839 --> 00:24:33.200 Um it's like use your ranch, but we're using this ranch, right? 00:24:33.279 --> 00:24:34.640 Like, yeah, for sure. 00:24:34.799 --> 00:24:35.519 Yeah, for sure. 00:24:35.680 --> 00:24:52.240 And yeah, um, it's it's just kind of nice knowing that I can send carrots and ranch or whatever it is to school with my daughter, and it's the ranch that like I want her to be eating and not like all these ingredients that I have no clue what they mean or what they are. 00:24:52.400 --> 00:24:54.640 Um, and she loves it, so it's nice. 00:24:54.799 --> 00:24:57.759 Um, did I see that they're at Whole Foods or just some Whole Foods? 00:24:57.920 --> 00:24:59.680 Yes, they're at all nationwide in Whole Foods. 00:24:59.839 --> 00:25:01.519 Oh my gosh, congratulations. 00:25:01.759 --> 00:25:09.359 Yes, that was a huge that was our that was our big launch last year, and we have another big launch coming up with another national retailer. 00:25:09.440 --> 00:25:12.160 So we'll be in more stere stores throughout the year. 00:25:12.400 --> 00:25:20.000 Our kind of goal right now is um just expanding our line and and yeah, people being able to find us more easily. 00:25:20.240 --> 00:25:21.359 Yeah, that's huge. 00:25:21.519 --> 00:25:25.039 I very, very early, we've had a bunch of different faces in business. 00:25:25.119 --> 00:25:32.160 I was looking at launching mixes and just learning a little bit about like the I mean, just getting into stores and getting shelf space. 00:25:32.240 --> 00:25:32.960 It's just it's huge. 00:25:33.039 --> 00:25:35.359 It's a huge process and accomplishment. 00:25:35.440 --> 00:25:41.599 And so definitely we we recently hired on a really awesome CEO that has a lot of great experience. 00:25:41.680 --> 00:25:44.160 Um, he used to be the CEO at Truff, the hot sauce. 00:25:44.400 --> 00:25:44.799 Yeah, yeah. 00:25:44.960 --> 00:25:47.279 Um, and then before that, he was with Primal Kitchen. 00:25:47.359 --> 00:25:51.599 So he's got a lot of great experience and he came on with us in the fall. 00:25:52.000 --> 00:25:57.839 And he's really been able to, because again, like you said, the retail world is crazy. 00:25:57.920 --> 00:26:03.039 It's like I made those products and when we were selling them online, it was doable for a while. 00:26:03.119 --> 00:26:06.480 Um, just when we were e-commerce because we were going on such a small scale. 00:26:06.559 --> 00:26:18.720 But when you scale up and you're trying to get in 500 storefronts and just the logistics of it all, and um,

we're also working really hard because using clean ingredients means it's a more expensive product. 00:26:18.799 --> 00:26:23.680 We're really trying to get um our price point down um for consumers as well. 00:26:23.759 --> 00:26:31.680 And so he's really been able to help us kind of get all that under control and continue to just make us a better company and more efficient. 00:26:31.759 --> 00:26:33.279 So very excited about Reno. 00:26:33.599 --> 00:26:35.279 Reno's the best, he's the man. 00:26:35.440 --> 00:26:38.400 Yeah, I mean, those having yeah, his experience is incredible. 00:26:38.640 --> 00:26:39.759 Powerhouse team. 00:26:39.920 --> 00:26:41.279 Very exciting. 00:26:41.440 --> 00:26:41.839 Wow. 00:26:42.079 --> 00:26:44.400 Um, also, I'm sure people know this by now. 00:26:44.480 --> 00:26:45.680 I'm like a new mom-ish. 00:26:46.000 --> 00:26:52.559 And so I'm learning all the mom world things, but yeah, I can get Whole Foods delivered to my door, like from Amazon. 00:26:52.640 --> 00:26:53.680 Do you do that? 00:26:54.240 --> 00:26:55.920 I do know I don't. 00:26:56.079 --> 00:26:56.400 Okay. 00:26:56.640 --> 00:26:58.400 But yes, I will sometimes. 00:26:58.480 --> 00:27:00.400 I use Instacart quite often. 00:27:00.559 --> 00:27:00.880 Yeah. 00:27:01.119 --> 00:27:04.799 Um I kind of have like my stores that I go to for different things. 00:27:04.960 --> 00:27:08.640 So I'll pop into Whole Foods or Central Market in Texas. 00:27:09.039 --> 00:27:12.960 And um, and then I order Sprouts all the time on Instacart. 00:27:13.039 --> 00:27:14.400 That's like my Instacart spot. 00:27:14.720 --> 00:27:16.079 I love Sprouts. 00:27:16.480 --> 00:27:21.039 Sprouts has like a couple of like random brands that I love. 00:27:21.200 --> 00:27:28.240 And I like will do a bulk order of like snacks and stuff for my kids from Sprouts, like once a week or once every two weeks. 00:27:28.480 --> 00:27:30.559 And it's my favorite Instacart. 00:27:31.680 --> 00:27:33.279 I I love Sprouts. 00:27:33.440 --> 00:27:34.000 We don't have them. 00:27:34.079 --> 00:27:39.200 I spend a lot of time in Nashville area, and um last time we were there, it was like crazy tornado season. 00:27:39.519 --> 00:27:47.200 And we were driving, I don't know, we were driving, and there was a funnel cloud right in front of us, and we had to like like book it into Sprouts. 00:27:47.359 --> 00:27:48.160 It was pretty scary. 00:27:48.319 --> 00:27:50.400 Um it was my first experience in a sprouts. 00:27:50.559 --> 00:27:51.519 We spent a lot of time there. 00:27:51.759 --> 00:27:52.400 Where were you? 00:27:53.279 --> 00:27:54.880 Um outside of Nashville. 00:27:55.200 --> 00:27:55.920 Okay, yeah. 00:27:56.079 --> 00:27:57.920 No tornadoes or no joke, yes. 00:27:58.079 --> 00:28:02.559 But we uh it was our first time kind of properly exploring a sprouts because we were forced to. 00:28:02.880 --> 00:28:05.039 I love I love the way they set up their stores. 00:28:05.119 --> 00:28:06.559 They're it's fun to shop in there. 00:28:06.720 --> 00:28:11.440 They it's like a good, it's a good like discovery store to like find new brands and stuff. 00:28:11.519 --> 00:28:12.799 So I I really enjoy it. 00:28:13.039 --> 00:28:16.880 I have a lot of like weather anxieties, and so it was a good distraction. 00:28:17.200 --> 00:28:17.519 Yeah. 00:28:18.160 --> 00:28:19.279 Look at this ketchup. 00:28:21.359 --> 00:28:22.880 That would be a good spot to be. 00:28:23.039 --> 00:28:24.079 Yeah, I know. 00:28:24.319 --> 00:28:25.920 I ate my feelings and that. 00:28:26.079 --> 00:28:29.119 Yeah, um, awesome. 00:28:29.200 --> 00:28:31.200 Okay, so people can get them online. 00:28:31.440 --> 00:28:35.039 They could get Whole Foods delivered to their door with Side Dish. 00:28:35.359 --> 00:28:36.640 Yeah, and we're on we're on Amazon. 00:28:36.720 --> 00:28:38.160 We're online at get side dish. 00:28:38.240 --> 00:28:43.279 And again, like if you buy one of our products and you're like, okay, I use this on a salad, what are some other fun ways to do it? 00:28:43.359 --> 00:28:44.319 That's where I can help you. 00:28:44.799 --> 00:28:52.240 On our website, get sidedish.com, you can click like Mesa Caesar and see some really fun recipe ideas for inspiration as well. 00:28:52.400 --> 00:28:58.640 So um, that's been fun to kind of do too, to kind of help people think of fun ways to use our products. 00:28:58.880 --> 00:28:59.519 I love that. 00:28:59.759 --> 00:29:03.759 I love the all the thought given to every every side of it. 00:29:04.559 --> 00:29:14.799 Um, okay, so if someone is new to your platform, I don't know how someone would be new to your platform, but if they are um and you're like, okay, I you need to try this. 00:29:14.880 --> 00:29:17.680 Like I want to point you in this direction, what would it be? 00:29:18.480 --> 00:29:22.400 Oh man, I feel like I have a lot of really great skillet meals. 00:29:22.480 --> 00:29:30.880 Like, like right now, right my like top recipe, I just posted it a couple weeks ago is just like a skillet sesame chicken and rice. 00:29:31.039 --> 00:29:35.359 And it was one of those things that like I had chicken thighs in the fridge and like that was it. 00:29:35.599 --> 00:29:38.079 And so I whipped this up for dinner. 00:29:38.160 --> 00:29:42.960 I feel like when all us fell as the kids love chicken and rice, we love chicken and rice, everybody's happy. 00:29:43.119 --> 00:29:44.640 So things like that are really fun. 00:29:44.799 --> 00:29:52.799 Um, so I feel like if you like look up skillet, like there's a lot of like orzo chicken skillets, like where you got your protein, it's everything's kind of done in one pot. 00:29:53.039 --> 00:29:57.359 And I feel like those are kind of like what we were talking about with side just like let's get dinner on the table. 00:29:57.519 --> 00:29:58.960 Everyone's gonna be happy. 00:29:59.200 --> 00:30:04.559 Um, and I do I do that really well, like the

easy weeknight meals. 00:30:04.799 --> 00:30:08.480 So um definitely try that skillet sesame chicken rice. 00:30:08.559 --> 00:30:09.680 People are loving it right now. 00:30:10.079 --> 00:30:15.200 Um, and then the other kind of newer, I always think about things that I've published recently on the blog. 00:30:15.440 --> 00:30:20.559 Um, the other newer one that I did was this like French onion braised beef. 00:30:20.720 --> 00:30:22.319 And that's been super popular too. 00:30:22.480 --> 00:30:27.200 And again, it's one of those that you let the oven do the work, and the whole family's gonna love it. 00:30:27.279 --> 00:30:28.880 So that's a fun one as well. 00:30:29.359 --> 00:30:31.359 Um, two of my favorites. 00:30:31.440 --> 00:30:34.559 Um, I've been trying to cook more from your site leading up to this. 00:30:34.799 --> 00:30:35.119 Love it. 00:30:35.359 --> 00:30:40.880 Um, yeah, and I mean, very quickly obsessed, but the go-to jung salmon sheet pan. 00:30:40.960 --> 00:30:42.160 Like, are you kidding me? 00:30:42.400 --> 00:30:45.279 See, again, so simple, but it's just like the best. 00:30:45.440 --> 00:30:46.720 I love a sheet pan sandwich dinner. 00:30:46.880 --> 00:30:51.839 Sheet pan dinners can either be really good or really disappointing, yeah, but that one is not. 00:30:52.079 --> 00:30:52.960 It is not. 00:30:53.200 --> 00:31:02.160 And I I'm a foodie, and so I don't really like repeating the same meals, but we're trying to have like a few go-to's that we can repeat for my sanity that I'm gonna be happy about. 00:31:02.400 --> 00:31:03.759 I know the same way. 00:31:04.079 --> 00:31:06.960 And that I I have a note on my phone and I pulled it out. 00:31:07.039 --> 00:31:09.359 I was like, go-to-chunk salmon, star, star, star. 00:31:09.440 --> 00:31:10.480 Like, it's good. 00:31:10.720 --> 00:31:11.279 Love that. 00:31:11.440 --> 00:31:11.680 Yeah. 00:31:12.000 --> 00:31:14.799 And we're Korean out quite a bit. 00:31:14.880 --> 00:31:17.920 Like it's a it's a kind of like out to eat meal for us. 00:31:18.160 --> 00:31:22.480 And for some reason, I was like, I can have kimchi at home, you know, like it was like mind-blowing. 00:31:22.720 --> 00:31:24.880 Yes, yes, new, new world unlocked. 00:31:25.519 --> 00:31:26.079 Yeah, yeah. 00:31:26.160 --> 00:31:28.240 I was like, it's it's incredible. 00:31:28.400 --> 00:31:31.440 And um, the hibachi chicken, that mustard sauce. 00:31:31.680 --> 00:31:33.759 Oh my gosh, that's a fan favorite for sure. 00:31:33.920 --> 00:31:35.359 Yeah, it's so good. 00:31:35.519 --> 00:31:39.519 That was one that like back in like my early whole 30 days. 00:31:39.599 --> 00:31:43.359 I was like, I am craving like Benny Hana. 00:31:43.599 --> 00:31:44.240 You know what I mean? 00:31:44.319 --> 00:31:46.240 Like we all grew up going there for our birthdays. 00:31:46.319 --> 00:31:50.559 And so I was like, I'm gonna try to make kind of like a simple stir-fry version of that. 00:31:50.720 --> 00:31:52.000 So

that one is a fun one. 00:31:52.160 --> 00:31:52.960 Everyone loves that. 00:31:53.119 --> 00:31:54.559 Yes, real good. 00:31:54.720 --> 00:31:56.319 Yes, really, really good. 00:31:56.640 --> 00:31:57.680 Um, okay. 00:31:57.839 --> 00:32:02.720 Well, I heard through the grapevine that the next cookbook is in the works. 00:32:02.880 --> 00:32:03.599 Question marks. 00:32:03.680 --> 00:32:03.920 Yes. 00:32:04.079 --> 00:32:04.240 Okay. 00:32:04.480 --> 00:32:15.039 And I'll be announcing it soon, but we can go ahead and talk about it because it's pretty much already like starting to pop up on like Amazon and stuff, but I haven't like formally been like, I am making a book. 00:32:15.359 --> 00:32:17.920 But um, it's called Everyday Eats. 00:32:18.079 --> 00:32:26.400 And I feel like it really um is a reflection of like what how I'm cooking right now for like myself and my family. 00:32:26.640 --> 00:32:35.279 Um, you know, I feel like each year it gets a little bit busier, and as my kids get older, we're just like divide and conquer, and everyone's everywhere. 00:32:35.519 --> 00:32:42.319 And so this book, unlike my other books, like all my books kind of focus on like healthy, simple weeknight dinners. 00:32:42.720 --> 00:32:46.160 But this book, more than ever, I have like make a head breakfast ideas. 00:32:46.319 --> 00:32:49.039 I have some more like make ahead lunch ideas. 00:32:49.200 --> 00:32:55.519 It's definitely not like a meal prep book, but like there is that element where if like on a Sunday you're like, I want to go ahead and knock this is how I cook. 00:32:55.599 --> 00:33:03.039 I'll like make some breakfasts and then I'll maybe make like a chicken salad or a tuna salad or a soup that I can like turn to for lunches. 00:33:03.440 --> 00:33:09.119 And then I always make a simple dinner, like a good 30 to 45 minute meal. 00:33:09.359 --> 00:33:15.039 And then I try to keep the ingredient list as short as possible without sacrificing flavor. 00:33:15.200 --> 00:33:19.119 My publisher actually wanted me to do like a 10 ingredient book, and I was like, absolutely not. 00:33:19.279 --> 00:33:23.279 I do not like that restriction because I need to get 10 spices out. 00:33:23.680 --> 00:33:27.680 Um, but there are a lot of pantry staples that that give that flavor book. 00:33:27.759 --> 00:33:35.839 So you're when you do go to the grocery store, like your grocery list will be less because you're really just kind of focusing on those like fresh ingredients that you need to make dinner coming for life. 00:33:35.920 --> 00:33:40.720 So it's really it's my simplest book yet, but the flavors are awesome. 00:33:40.799 --> 00:33:52.079 And I do think that like whether you're a super experienced cooked that just needs some more simple ideas for those Wednesdays that you get home and you're like, oh my gosh. 00:33:52.319 --> 00:33:56.480 Um, or just like, you know, some fun, fresh ideas for like healthy dinners. 00:33:56.559 --> 00:33:57.920 This is

this is a really fun one. 00:33:58.000 --> 00:34:10.719 I've been really cooking these recipes nonstop because I'm just at that stage with my kiddos and sports and and life and um that it's it's a reflection of how I'm actually cooking right now. 00:34:10.960 --> 00:34:11.599 Yeah, yeah. 00:34:11.679 --> 00:34:12.880 No, very relatable. 00:34:12.960 --> 00:34:16.079 And when are you are you disclosing related? 00:34:16.480 --> 00:34:19.119 Um it's yes, it'll be out August 25th. 00:34:19.360 --> 00:34:20.400 Okay, okay. 00:34:20.719 --> 00:34:24.639 So I mean, so I don't know why all of a sudden summer feels like close. 00:34:24.719 --> 00:34:25.039 I don't know. 00:34:25.119 --> 00:34:28.480 I think Valentine's Day hits and I'm like, it's spring, you know. 00:34:29.199 --> 00:34:32.000 And I started working on this book a long time ago. 00:34:32.159 --> 00:34:34.559 It's kind of crazy how long the process is. 00:34:34.719 --> 00:34:51.920 Usually I did books every like they would come out every two years, which means I really only had like nine months to work on it because the editing process takes a while, then they have to print it and then it's usually done every season, and they get it here and then they have to distribute everything, distribute everything. 00:34:52.000 --> 00:34:54.800 And so I was like, I need three years. 00:34:54.880 --> 00:34:58.400 I just like need a little bit of a slower pace to just take a deep breath. 00:34:58.480 --> 00:35:02.480 Um, because I cranked out the first three and not cranked out, but put a lot of time and energy. 00:35:02.639 --> 00:35:06.880 And I was like, I can't even like focus on other aspects of my business other than books. 00:35:07.119 --> 00:35:15.039 And so I got a little bit of a breather, and I'm very ready for this one to come out because it feels like it's taken forever because I've been working on it for longer this time. 00:35:15.199 --> 00:35:16.480 But it was a nice pace. 00:35:16.559 --> 00:35:22.400 I could really focus and just like um, you know, have a little bit more time to process. 00:35:22.719 --> 00:35:27.920 I like hearing that because it's always heartbreaking to me when I interview authors and they're like burnt out by the launch party. 00:35:28.000 --> 00:35:30.559 I'm like, no, no, no, like celebrate, you know. 00:35:30.800 --> 00:35:31.440 I'm excited. 00:35:31.599 --> 00:35:32.480 Yes, I'm excited. 00:35:32.800 --> 00:35:41.760 I knew I and I was so like fired up after like my first two books, and then the third one after that when I was like, okay, I I know that I'm starting to get tired out. 00:35:41.840 --> 00:35:44.159 And it's kind of like how we started this conversation. 00:35:44.400 --> 00:35:56.559 Cooking is a huge part of my identity, and I do have to preserve that passion because it would be losing a piece of like who I am truly, and that would be devastating. 00:35:56.719 --> 00:36:05.440 And so I really do have to, while this is my passion and it's also my

job, and all these things, I have to like have some checks and balances. 00:36:05.519 --> 00:36:11.440 And I've gotten good at putting those in place so that that that I will never stop loving cooking. 00:36:11.599 --> 00:36:11.920 Wow. 00:36:12.639 --> 00:36:13.360 I love hearing that. 00:36:13.440 --> 00:36:14.000 That's important. 00:36:14.159 --> 00:36:15.679 Yeah, it is really important. 00:36:16.400 --> 00:36:18.320 Um let's see. 00:36:18.480 --> 00:36:28.320 Anything else, I guess, like in your platform right now, it could be the book if you want that you're like particularly excited about that you wish people I don't know, you want to invite people into. 00:36:28.960 --> 00:36:31.840 You know, no, not really. 00:36:32.000 --> 00:36:39.920 I think the things that I'm most excited about right now are uh the upcoming book and then this upcoming product launch that will hopefully happen in the fall. 00:36:40.000 --> 00:36:41.119 I will keep you posted. 00:36:41.280 --> 00:36:41.519 Yeah. 00:36:41.679 --> 00:36:46.719 Um, because we are still in kind of the RD um fun background. 00:36:46.800 --> 00:36:49.679 Um my kitchen's a science project phase of it. 00:36:50.559 --> 00:36:53.440 But um we're getting there and Rena's helping me. 00:36:53.599 --> 00:36:59.440 I think he'll help be able to get it across the finish line faster than I have been able to in the past with new products. 00:36:59.679 --> 00:37:01.840 So um that's gonna be huge. 00:37:02.000 --> 00:37:03.039 I'm very excited. 00:37:03.119 --> 00:37:15.760 This is a product that I've been wanting to do for side dish from square one, but it was just a little bit more cumbersome than salad dressings, and I just kind of didn't know how to do it um until Reno came along. 00:37:15.920 --> 00:37:18.880 And so he's helping me bring it to life, and I am stoked about it. 00:37:18.960 --> 00:37:21.679 And I think everybody's gonna freak out when we launch that. 00:37:21.760 --> 00:37:23.599 So those two things are super exciting. 00:37:23.679 --> 00:37:31.440 And then other than that, um, my blog is I put so much time and energy into those recipes, just like I do a cookbook. 00:37:31.599 --> 00:37:36.639 You know, I'm already thinking of recipes for like grilling, summer grilling. 00:37:36.719 --> 00:37:41.519 Like I am super organized there and have such a system in place. 00:37:41.679 --> 00:37:46.239 These recipes are tried and true, they're tested by my recipe tester. 00:37:46.320 --> 00:37:52.239 They're they they're done months in advance so that they are perfect when they go up so that people can have success with them. 00:37:52.480 --> 00:38:03.280 And it's still at the end of the day, there's all these huge things like books and products, but like my blog is is like the heartbeat, I think, to like everything I do because it's steady and it's always there. 00:38:03.440 --> 00:38:15.599 And um, those recipes are really fun and definitely like check back like every month because there's

always I do about seven new recipes every month on the blog. 00:38:15.760 --> 00:38:18.000 So I don't think people realize how much that is. 00:38:18.079 --> 00:38:19.119 That's that's a lot. 00:38:19.360 --> 00:38:21.039 Yes, it is, it really is. 00:38:21.199 --> 00:38:23.280 And there's a lot of thought that goes into each of them. 00:38:23.360 --> 00:38:27.840 Like over the next couple of weeks, there's a lot of fun Super Bowl Sunday and Valentine's Day ideas. 00:38:27.920 --> 00:38:29.280 I've got a great pasta. 00:38:29.440 --> 00:38:31.519 Like, don't make a Valentine's Day menu. 00:38:31.599 --> 00:38:32.000 I got it. 00:38:32.079 --> 00:38:34.719 I don't know when this podcast comes out, but I got it. 00:38:34.960 --> 00:38:35.599 Oh my gosh. 00:38:35.840 --> 00:38:37.119 Definitely head on over there, guys. 00:38:37.199 --> 00:38:39.519 If you haven't, we'll include all the links in the show notes. 00:38:39.679 --> 00:38:45.760 But to end each conversation, we ask all of our guests the same three questions, and I'd love to hear your answers as well. 00:38:46.000 --> 00:38:48.559 The first is something that you have eaten recently and loved. 00:38:48.719 --> 00:38:51.760 We've talked about food a lot, but if you have anything else. 00:38:52.960 --> 00:38:59.599 Um, I recently honestly, the one that's on the forefront of my mind is this pasta recipe. 00:38:59.679 --> 00:39:04.880 It's like a it's a sausage and saffron, kind of like creamy sauce. 00:39:05.039 --> 00:39:08.800 And I'm gonna post, I think next week on the blog, and I can't stop thinking about it. 00:39:08.880 --> 00:39:10.079 I can't wait to make it again. 00:39:10.159 --> 00:39:11.440 I'm making it for my book club. 00:39:11.519 --> 00:39:13.039 I'll make it for Valentine's Day. 00:39:13.199 --> 00:39:15.280 My husband's obsessed with it, but it's so good. 00:39:15.360 --> 00:39:18.000 So that's like on the I can't stop thinking about this pasta. 00:39:18.559 --> 00:39:20.880 I don't know that I've cooked with saffron. 00:39:20.960 --> 00:39:22.639 That's like a new world for me. 00:39:22.960 --> 00:39:23.360 Yeah. 00:39:23.679 --> 00:39:27.280 Sage sage is an herb I kind of like adopted last year. 00:39:27.519 --> 00:39:28.400 Oh, I love sage. 00:39:28.639 --> 00:39:32.880 Sage is sage and tarragon are so so good. 00:39:33.039 --> 00:39:34.159 They give huge flavor. 00:39:34.239 --> 00:39:38.079 But yeah, saffron is it just makes everything taste like you're gonna love it. 00:39:38.159 --> 00:39:38.719 So you'll have to start. 00:39:39.039 --> 00:39:39.440 Inspired. 00:39:39.599 --> 00:39:40.159 That's great. 00:39:40.960 --> 00:39:45.199 Um, how about a gathering you attended that made you feel a strong sense of belonging? 00:39:45.280 --> 00:39:48.320 And if you could pinpoint it, what it was that made you feel that way. 00:39:48.719 --> 00:39:51.519 I am obsessed with my with our book club. 00:39:51.679 --> 00:39:56.159 Like we have this group chat and it's so much fun.

00:39:56.400 --> 00:40:08.960 This has been like I keep telling everybody, I'm like, if you need a New Year's resolution that doesn't involve like changing like anything of your life, like start a book club with your close friends because it has brought us so much joy. 00:40:09.119 --> 00:40:20.320 We get so excited, and it's so fun because you're gonna, you know, one of your friends is gonna pick one kind of genre and trope and like, but then on top of it, we get excited about the menus and getting together. 00:40:20.400 --> 00:40:31.679 So it becomes like a dinner party as well, and it's a constant group chat about books and and life, and like it's been one of those things that we're obsessed with. 00:40:31.760 --> 00:40:32.719 We love book club. 00:40:32.960 --> 00:40:34.159 Oh, that's awesome. 00:40:34.559 --> 00:40:35.519 Okay question. 00:40:35.760 --> 00:40:40.800 As someone who wants to be a better better at reading, what time of day do you read? 00:40:40.880 --> 00:40:43.039 Like, what do you find to be the most successful? 00:40:43.679 --> 00:40:45.199 I do a lot of listening to. 00:40:45.519 --> 00:40:53.519 I I usually I'll download it on my Kindle and then I add the audio because I am cooking so much in the kitchen. 00:40:53.599 --> 00:41:01.119 Or I'm, you know, so whether I'm going on a walk or cooking in the kitchen or washing dishes, I can be like, all right, I'm gonna listen to a couple chapters. 00:41:01.280 --> 00:41:01.440 Right. 00:41:01.599 --> 00:41:03.280 And so I can get through books a lot faster. 00:41:03.360 --> 00:41:12.719 Otherwise, I feel like it would take me like a month to finish a book because I do like to I do like to rot in bed at night and like I'll read maybe a chapter like right before bed. 00:41:12.800 --> 00:41:16.880 But like my husband and I love watching random TV shows before we sleep. 00:41:17.360 --> 00:41:23.199 I have to give myself that permission because I in my head I'm like, no, I have to be sitting in a chair reading the chapters, but I can listen. 00:41:23.360 --> 00:41:23.760 That's okay. 00:41:24.079 --> 00:41:24.480 We all listen. 00:41:24.559 --> 00:41:31.039 And that was so funny because whenever I invited some of my friends originally when we started the book club, they were like, Oh, I can't read. 00:41:31.119 --> 00:41:33.280 I'm like, maybe try an audiobook. 00:41:33.440 --> 00:41:44.800 Like, it's so fun, and it just kind of like audiobooks have brought made household chores, folding laundry, doing dishes, all these things, so much more fun. 00:41:45.119 --> 00:41:46.079 Okay, okay. 00:41:46.800 --> 00:41:47.920 Audiobooks are live. 00:41:48.159 --> 00:41:49.679 I'm gonna take that nugget and apply it. 00:41:49.760 --> 00:41:50.559 Okay, that's good. 00:41:50.960 --> 00:41:51.519 Yes, for sure. 00:41:53.440 --> 00:41:58.239 Um, okay, and last but not least, something you discovered lately that you think everyone should know about. 00:41:58.400 --> 00:41:59.760 I feel like you're

gonna have a fun answer. 00:41:59.920 --> 00:42:02.159 A Netflix show, Amazon Purchase. 00:42:02.400 --> 00:42:05.119 Well, I am fully invested in traders right now. 00:42:05.280 --> 00:42:08.559 If you don't watch Traders, my favorite show on TV right now. 00:42:08.800 --> 00:42:09.679 I haven't even heard of it. 00:42:09.920 --> 00:42:12.480 Oh my gosh, you've got it's on Peacock. 00:42:12.639 --> 00:42:17.199 It's um are you like a Big Brother fan or like any of those types of shows? 00:42:17.519 --> 00:42:19.679 I've never watched it, not for any reason. 00:42:20.159 --> 00:42:23.519 Clayton and I are like either you're a big brother person or not. 00:42:23.679 --> 00:42:25.039 And we are big brother people. 00:42:25.119 --> 00:42:38.079 Uh we love Big Brother, but uh Traitors is a celebrity, but it's usually like Bravo celebrities or people that were on Big Brother, people that were on Survivor, like random like celebrities. 00:42:38.239 --> 00:42:40.480 Sometimes but like Lisa Renna is on this one. 00:42:40.639 --> 00:42:50.079 And anyways, they go in the house and there's like people that are traders, and then the rest are faithfuls and they don't know who the traders are in the house that are like banishing from this. 00:42:50.320 --> 00:42:52.239 It's almost like a human game of clue. 00:42:52.400 --> 00:42:59.920 It is so fun, and you watch them, and the banter is so much fun, and uh people that watch traders get really into it. 00:43:00.079 --> 00:43:03.119 So that's if you haven't watched traders, watch this season. 00:43:03.199 --> 00:43:03.840 It's so funny. 00:43:04.000 --> 00:43:04.320 Great. 00:43:04.559 --> 00:43:04.960 That's great. 00:43:05.119 --> 00:43:08.320 I still need to catch up on the latest episode because it was the one last night. 00:43:08.559 --> 00:43:09.920 That's a really good answer. 00:43:10.159 --> 00:43:12.480 Well, where do you want to send people? 00:43:12.639 --> 00:43:14.079 Where do you want them to follow? 00:43:14.400 --> 00:43:22.239 Um, I think the easiest place to follow is the defined dish on Instagram because that you're gonna see if anything news on side dish. 00:43:22.320 --> 00:43:27.119 My my side or side dish page is get side dish, and then my page is the defined dish. 00:43:27.280 --> 00:43:37.280 And if you aren't into social media right now or like just like need a break, you can always find me on thedefined dish.com, and that's where you'll find all my new recipes and fun stuff. 00:43:37.519 --> 00:43:37.920 Awesome. 00:43:38.159 --> 00:43:40.880 Yep, and all my books are where books are sold. 00:43:41.840 --> 00:43:47.840 I I started the conversation this way, but I love that food bloggers really become a part of our everyday life, you know. 00:43:48.000 --> 00:43:52.320 And I'm so glad that our creators and I'm so glad that we get to invite you into that too. 00:43:52.400 --> 00:43:55.280 So yes, thank you so much for having a great conversation. 00:43:55.360 --> 00:43:56.400 I enjoyed it, Katie. 00:43:56.880 --> 00:43:57.280 Of course. 00:43:57.360 --> 00:43:58.400 Well, thank you so much, guys. 00:43:58.480 --> 00:44:05.119 If you love the conversation, You know the drill, leave a review, share it with people that would love it too, and we will see you next week.