On this episode of the show, I’m interviewing Hayley Sohn. Hayley is the nutritionist and founder of Basically It Meals and the No-Diet Diet Club. Hayley is passionate about helping people get a healthy meal on the table either with her meal delivery service or through education. As part of her mission, Hayley has been featured in Ladue News, Town and Style, IHeartRadio, Fox 2 News and is a regular on Show Me St Louis. She aims to make healthy cooking and eating easy and fun.

Website: www.basicallyitmeals.com
Email: support@basicallyitmeals.com
Facebook: facebook.com/basicallyitmeals
Linked In: https://www.linkedin.com/in/hayley-sohn-53ba70162/
Instagram: instagram.com/basically_it_


Speaker 1: (00:03)
Hello and welcome to STL Active; St Louis’ premier health and wellness podcast. STL Active aims to give listeners in the St Louis area the information they need to succeed and progress with their health and fitness. This podcast is brought to you by stlouispt.com and hosted by Doctor of physical therapy, Greg Judice.

Hey guys, it’s Dr. Greg Judice, owner and physical therapist at Judice Sports and Rehab. On this episode of the show, I’m interviewing Hayley Sohn. Hayley is the nutritionist and founder of basically it meals and the node diet diet club. Hayley is passionate about helping people get a healthy meal on the table, either with her meal delivery service or through education. As part of her mission. Hayley has been featured in Ladue news town in style, iHeartRadio, Fox two news and in as a regular on show me st Louis. She aims to make healthy cooking and eating easy and fun. Without further ado, let’s get into the interview with Hayley.

Hello everyone, and this is dr Greg Judice with the STL active podcast today. We have Hayley Sohn on with us today. Welcome Hayley. Thank you. Thank you so much for being here. Tell us a little bit about your background.

Speaker 3: (01:23)
So I got a degree in nutrition and exercise physiology from Mizzou. Started out as a nutrition educator, um, trying to teach people to eat for health. My whole job was to go out and give presentations and uh, the end of it was always you gotta be cooking at home if you want to know exactly what’s going into your diet and live a healthy lifestyle. And that’s when I realized nobody knows how to cook anymore or has time or knows how to cook healthy. So I was already meal prepping for myself at home. I just basically started bulking it up and selling it and basically at meals was born. Wow. Yeah, just that easy. [inaudible] was way more into it than that. So how did it grow

Speaker 2: (02:15)
from an idea and a thought of, wow, everything I’m doing is good stuff, but it’s not actually getting great results. So how did you go from that point to

Speaker 3: (02:30)
developing? It’s a real business out of that. Yeah, so it really started with my coworkers. They were the ones that suggested I start selling the food that I was making for myself. Um, so I instant I already had clients. It wasn’t, it was that that came before I realized that selling that healthy meals was filling the gap that I wasn’t filling in talking with people. So it was actually my coworker’s idea before. So I had the clients before I really had the idea and that was very helpful. Uh, because then I already had a base and I had some people to ask what would make this better? What would make you, you know, if I w if you didn’t know me, what would make you want to buy this product? And so kind of had

Speaker 2: (03:19)
testimonials, you had the clientele [inaudible] from the GetGo. Yeah. And so it was a little easier to step out and do your own thing. Yeah. Because you had those clients already built in and it gave me

Speaker 3: (03:33)
room to, um, I, you know, I still working my corporate job. It gave me some room to figure out like how I was going to progress into that as a full time job and like really turn it into a business. So it was, I had plenty of time to work at as a hobby and figure out all those small business things.

Speaker 2: (03:51)
Sure. Yeah. Awesome. So why do you think that the nutrition education side of things didn’t go as planned?

Speaker 3: (04:00)
So for so many reasons, it’s really tough for someone who has never heard anything about healthy eating before to sit in a presentation and absorb and understand what I’m saying. So, um, you know, it’s, it was tough because we had people of all different levels that we were trying to teach to. It was tough because there’s a lot of mindset and drama internally around like me saying, you should replace your fries with a salad. People were like, I’m not going to do that, but I still want to lose 50 pounds. So there are so many, so many reasons. Um, and there’s, I think overall the biggest issue is there’s a lot of misinformation and confusing information about nutrition and how it should be. And our mindset around eating better is going on a diet, so I’m going to be Quito now or I’m going to be paleo now, or I’m going to do the whole 30 and those are all great tools if you can, not white knuckle your way through them. If they become a lifestyle for you and it becomes easy for you. But most of that, like going on a diet just it’s you white knuckle your way through it and it doesn’t really benefit you at all in the long run.

Speaker 2: (05:23)
If you give it a timeline, as soon as that timeline’s over, you’re going back to your old habits.

Speaker 3: (05:28)
Yeah. And we need to create a lifestyle that fits around you having the French fries when you have to have the French fries and then you also having the salads when you planned on the salad. So sure.

Speaker 2: (05:40)
Yeah, that makes sense. And just following your Instagram, and I’ve seen the post several times that’ll say no diet club. Yeah. Tell, tell me a little bit about that. I assume that’s kind of where you were getting to. That the diet itself is not necessarily the key. A diet, a specific diet. So tell us a little,

Speaker 3: (05:59)
yeah. So, um, you know, we started with the, the healthy delivery meal service and the no diet diet club is sort of my, um, transition into helping people in with the background stuff. So we teach you in that in the no diet diet club, how to meal prep for yourself at home. So if you’re not in st Louis and you can’t get the meal service, you can learn how to meal prep at home really simply, effectively, cheaply, um, and efficiently. And you don’t have to eat the same thing every single day. So I’ve got a nice process for teaching people how to do that. Um, we teach you how to have more energy without another cup of coffee. We teach you how to, um, utilize supplements to your advantage and build a supplement routine that is not just throwing money down the drain. Um, literally, literally. And what else do we do in there? I’ll a bunch of stuff that helps you like build your health on your own, really simply, really, uh, effectively.

Speaker 2: (07:03)
Got it. So I want to touch more on this, but let’s get a little bit more structure of how basically it works. So you, you own basically it and tell, tell everybody kinda how it works and what that’s all about.

Speaker 3: (07:15)
Yeah. So, um, basically at meals is a healthy, delicious delivered meal service in st Louis, Missouri. We do individually portioned gluten free dairy free meals that are ready to eat. So they have microwave instructions on the box. Um, you heat them up, you’ve got lunch, you’ve got dinner, it’s ready to go, ready to eat, no grocery shopping, meal prepping, cleaning up the kitchen, figuring out how to do that whole process. We just do it for you and we take it right to your door.

Speaker 2: (07:46)
Awesome. So definitely the folks that are saying that they don’t have time or they’re not able to cook or not, not willing to cook, they would be the ideal clients for you guys because you’re able to deliver the healthy meals. They’re able to get the nutrition they need, um, without, you know, all of the bad things and quotations that come in, in a typical home cooked, um, you know, home.

Speaker 3: (08:11)
Yeah, exactly. So when I first started it, my goal was to, I didn’t want anyone to have the excuse that it wasn’t convenient or that it wasn’t as good as something they were already getting. So are, were as convenient as more convenient than fast food or drive through because we will take it to your house. It’s already there. It’s already there. And we are, as our food is as delicious as something that your grandma cooked, except it’s healthy.

Speaker 2: (08:41)
Got it. And I’ve tried some of your things. I’ve been to several events, we’ve done several events together and I’ve tried several of your different, uh, different meals and everything has been great. I mean, I’ve never had anything that was like, ah, I don’t know. I know it’s healthy, but it’s just not great. I’ve never felt that way about any of the stuff that I’ve had from, you know, I, I trust that everything that you guys make is great. Um, so walk me through the evolution from, you know, walking out on your own, on the side when you were selling to your coworkers and a little bit of word of mouth from that to where you are now. How did you get from point a to point B, wherever we are now?

Speaker 3: (09:24)
Oh God, it was a long road. Um, no, I, we, I had started out with selling to the coworkers and just growing really small. It was a hobby. I never thought that it was gonna turn into what it is now. Um, so that was, that was slow, just step-by-step, figuring out how to make it work, how to make it better, how to appeal to my clients more, or the people that were already buying more. And then once I realized that that was filling that gap between presenting and, and my audience, not, not having any next steps, um, I lost my train of thought. I started building it into a business. So once I figured out that that was gonna fill that gap, I started building it into a business. And that was, that was really slow. I don’t have a degree in business. I was just kind of, yeah, figuring it out. So the entrepreneurs or even right, did not have a degree struggle your way through it. Yeah.

Speaker 2: (10:25)
But I like what you did kind of starting it as a hobby and then building it, building and building it before you took the leap to go to it full time without your corporate job. Yeah. And so, you know, that was probably the smart decision. Uh, that was not

Speaker 3: (10:38)
my decision was just a jump off the moving boat and find the pier eventually as opposed to getting closer to it and jumping off as you get close. Yeah. So we, we built a client base. Um, I hired a chef, well that was the first thing I did when I quit my job was bring on a chef. I have a degree in nutrition, not in cooking. So, um, I really needed that expertise to help me scale the food. Um, so she came on, she also was like quality control. I was like, this is really healthy. And she’s like, yeah, but does anyone want to eat that? So, you know, kale on top of kale might not be the most appealing thing. So, um, she helped me kind of like reign myself in a little bit. Nutrition wise, it’s still healthy if, you know, we do it like this

Speaker 2: (11:24)
and there’s no perfect. I think that’s another thing that is kind of a misconception. There’s no perfect no, and just like there’s no perfect diet in quotation marks. There’s not a perfect lifestyle for choosing certain foods. Yeah, of course there are some guidelines, um, but like you said, kale on top of Kayla’s.

Speaker 3: (11:43)
No, no, that’s cool. So she was well

Speaker 2: (11:46)
to kind of help you with making the things or at least planning out the, that people would enjoy that could also be healthy. Yeah. So are you the, are you the planner, I guess that you, you’re the designer of the meals and she’s the one that cooks?

Speaker 3: (12:03)
Yes. And we still cook in the kitchen. I have a full staff so I don’t do it as much anymore, but I’m still in the kitchen with my team, like helping them, um, put the meals together and, and kind of like, I guess on the overseeing I at this point, I’m not necessarily a kitchen staff member, but, um, that took a while. That took a year to get to that point where I wasn’t the head of the kitchen, you know, it was like transitioning her into that role of, of head of kitchen and managing the whole team. Um, and that was, that was, you know, hard in and of itself when you’re every employee in your own business and trying to like scale it up to where you can be like, okay, you guys are going to cook and I’m going to work on the business right now. I’m going to be like the meal.

Speaker 2: (12:51)
And that’s a big step. Being able to not be the technician and the kitchen staff, but actually be the manager or the owner. That’s a big step. So congrats on being able to at least get to that point. So what, um, what, what’s next for you? Like what’s, what’s the next step for basically it?

Speaker 3: (13:09)
So we’re looking at a couple of options as far as the meal service goes and how we’re going to grow and expand that. Um, right now we do a subscription delivery service around st Louis. We also do wholesale within, um, some gyms and small offices. And so it’s kind of like, okay, how do we continue this momentum and, and where are we going to best serve the people that we want to serve? Are the people, the people that we’re already serving, is that a frozen food section option? Is that expanding to another city or, um, I have a third idea. I won’t say here cause it might sound silly, but you know, is that helping more people realize their dreams I guess? Um, and then I’m, I am really going into kind of phase two of the business is help being people like tapping back into the educational side. So I stepped away from that when I started the meal service and really like we have that going. It’s, it’s its own thing now and it kind of runs itself. Um, so I’m getting back into the educational side with the no diet diet club. I’m going to be doing some, um, online courses as well. And then I’m also doing, um, a lot of like public speaking and, and more cooking education,

Speaker 2: (14:31)
community outreach and cooking education. Okay. Yeah. Very cool. Cause that’s, that was going to be my question. You can still get back to what you, you know, your degree is in which your passion was initially, which was the teaching component. Yeah. But you can use the meal services and adjunct exactly right. So when they have that busy day or they have that incident where they can’t at the moment, cook for themselves and can’t meal prep, then they have the backup option of using you as well. Yeah. Which is awesome.

Speaker 3: (14:57)
And we get to help out a bigger audience with that. It’s that when you put it online, it becomes international and not just in st Louis. So it’ll be good. I think what I have to offer in terms of like my experience with cooking healthy meals really cost efficiently and quickly is something that everyone can use, especially in this day and age when most of us don’t really know how to do that. Um, we’re so reliant on fast food or just whatever’s most convenient and we’ll deliver it to our house. So teaching that skill, um, is, you know, that’s something that everyone could use. Um, so that’s huge and yeah. A couple other things in the online world. Yeah,

Speaker 2: (15:39)
absolutely. Yeah. You gotta you can’t, you can’t give away the farm. I get it.

Speaker 3: (15:41)
Yeah. Well that’s cool.

Speaker 2: (15:45)
Being able to reach outside definitely increases your impact, you know. Um, what do you, what do you see future for, for being able to combine the services? Do you think that the mail delivery will be multi-city? Is that potential for the future or is there too much competition to break into a new city with you not being there?

Speaker 3: (16:10)
No, I don’t think, I think competition is all in the way that you look at it. You know, I, I think there’s, there’s plenty to go around and everybody has their own person that they’re trying to serve and who they’re serving might not be who I’m going to serve. So, um, I don’t necessarily think of it that way. I just, it’s more of like I need to make a decision on how I want the business to evolve because going to another city is completely different than going after a frozen food section option. Sure.

Speaker 2: (16:45)
Yeah. And so it, if you’re the only person in charge, you almost have to pick one.

Speaker 3: (16:50)
I do. I know. And so I guess I’m, I’m like waiting for this point in the business where it’s just going to tell me what it, what it wants to be. If you kind of keep pushing what you’re currently,

Speaker 2: (17:02)
hopefully there’ll be a sign that says this is the obvious direction to go.

Speaker 3: (17:06)
Uh huh. Yeah. And, and that’s how it always evolved. In the past, I have had put, you know, a couple of things, laid them out before me. Okay. These are the three paths that we might take and it, the path always finds me the right one always like makes itself known. So I know that sounds woo woo.

Speaker 2: (17:27)
Well, no, I think that’s just, you know, part of persevering through something rather than forcing yourself to make a decision. You know that there has to be an amount of work that’s put in before the decision is made for you to an extent. Right? Yeah. So once that sign tells you that this is what you should do, then you take it. Yeah. It makes sense. Yeah. But I really like the combination of the two services, the online service and education and the meal prep because that’s way more sustainable. Right? Meal meal prep, let’s be honest. Or sorry, the meal delivery service, let’s be honest, is it’s not the cheapest thing in the world. Yeah. But if someone needs it short term or they need some assistance right now, it’s a great option. But the education side makes it sustainable for longterm because now they know how to cook, they know what to cook, they know what the right thing is for them. So that’s really cool. And that’s obviously the point of what you’re doing and now it’s how do you get it in front of as many people as possible?

Speaker 3: (18:28)
Yes. Yeah. Yeah. That’s like, yeah, what phase is that? I don’t know. But yeah, that really like you’ve laid the foundation and now you’re just gearing up for growth and scaling. Gotcha. Yeah.

Speaker 2: (18:42)
So we’ve talked a lot about the delivery services and the online services, but who is the best fit for let’s say just the delivery services? Like who is your best best client or the best demographic of these are the people that need my help right now.

Speaker 3: (19:01)
So we love serving kind of the empty nester. So kids are, you know, either adults living at home or they’re just left the house and now you and your spouse have all this free time and God forbid you spend one more minute in the kitchen because you spent, you know, your last 20 years cooking for the whole family. So now I’m going to go have some fun, but I’m still at this stage of my life where health is really important. I know that like I can feel that how important that is for me. Um, and I really want to keep eating healthfully but I don’t want to cook anymore. So those are, um, the clients were absolutely passionate about helping. Um, and they really love the service. That food tastes really good. They don’t feel like they’re eating really healthy food, but they are, it’s super convenient. They don’t have to cook. They can spend their free time going on date night or you know, moving in the park, whatever it, whatever they want to do. They have that freedom and they still

Speaker 2: (20:02)
the kitchen, you’re spending an hour doing something that you enjoy at the moment. Some people enjoy cooking, but that’s not the folks that you’re serving. Yeah. Gotcha. Yeah, exactly. And so you had also mentioned earlier the um, I guess it was contracting through some of the gyms. So tell me, tell me a little bit more about that.

Speaker 3: (20:20)
Yeah, so we work with, um, quite a few gyms in st Louis that they offer the meals to their clients. Some of them just stock a fridge with meals and clients can come in and purchase whatever they want. And some of them offer them the like order form directly so the client can pick exactly what they want from the menu and have it delivered to the gym.

Speaker 2: (20:42)
Gotcha. So now that empty-nester they have more time. So now they’re going to the gym. Exactly. So they’re spinning their hour, being healthier at the gym and not cooking. So they’re getting a double whammy of good stuff because they’re picking up their meals at the gym. That’s awesome. That’s awesome. So yeah, I was thinking, you know, who else would be a good fit? And I hear

Speaker 3: (21:03)
there are

Speaker 2: (21:04)
a lot of people that would want to benefit from your services, but that’s kind of a, a misconception of why it takes so long to cook or it’s so expensive to cook. And so maybe let’s talk about some of the misconceptions of healthy eating or healthy cooking. Yeah.

Speaker 3: (21:19)
It has to be too complicated. It has to be time consuming. Of course. It has to be confusing ingredients, too many ingredients that I’m never gonna use again. Uh, so those are the main ones. And I think the fourth one or whatever number we’re on is that I don’t know how to do it. That’s what I hear all the time. And really you don’t have to have, you know, cooking experience. You don’t have to have been raised cooking to know how to do it. It’s can be really, really simple. So the methods that I teach are, let’s, let’s pick a couple of ingredients. Let’s say three ingredients that you’re going to eat for the entire week. Okay. And that sounds limiting, but when we do a couple of tweaks here and there, we can make those three ingredients into seven different meals for the whole week. So, so, okay.

Speaker 3: (22:11)
Sounds impossible. And I know it sounds impossible. I know you said it’s not, it is not. So we’re going to get chicken, broccoli and Brown rice for the week. Those are three ingredients. That’s all we have to get from the grocery store. And honestly, you probably already have Brown rice and chicken at home, so you might just go get some broccoli. We’re going to take that home. Our meal prep day, which I do always suggest a lot. A lot of the complaints that I get is I don’t want to cook every night. Like I don’t want to have to be doing this every night. So you pick one day of the week, you do your grocery shopping, and then you do your prepping. So we’re going to set aside maybe two hours to get all this done because honestly with this method, you don’t need a ton more time. So we’re going to get out our chicken or broccoli or Brown rice, Brown rice, add some water.

Speaker 3: (23:01)
It takes about 30 minutes. Chicken, we can season it, roast it, super easy. Broccoli, we’re gonna steam. It takes about two minutes. Super simple. Now that’s a meal right there. We’ve got chicken, broccoli, Brown rice. That’s one meal. The next day we might take those three ingredients, put it over some lettuce with a salad dressing. That’s a meal. The next day we might add a little jarred marinara sauce, put it in a casserole dish, bake it, that’s a meal. Put some mozzarella cheese on it or whatever. That’s a meal the next day we might Ooh, put some sauce on top of it, some, uh, shredded lettuce, jalapenos, whatever you like. Now we’ve got like a Mexican bowl so you can literally [inaudible]

Speaker 2: (23:47)
the same three guys that are the base they carry forward for every day and you’re able to completely change the flavor so you’re not having the repeat of chicken, you didn’t have to cook those. All of those are all done on the first day. You’re just throwing together a salad or throwing something in the oven for 20 minutes is not difficult. No, that’s the easy part. Yeah. Got it. Yeah. The tough part is knowing that you can actually do that.

Speaker 3: (24:14)
Yes, exactly. Yeah. And that education component. Yeah. Yeah. And just letting go of your preconceived notions about what cooking is and what healthy cooking has to be for you. Cause it really doesn’t have to be anything other than

Speaker 2: (24:27)
super simple. Sure. So you’d mentioned the time and the cost, right. And those are not expensive ingredients, those three. But how do I know if it’s actually healthy? You know, you see the nutrition facts on the front and back label and what do they really mean? I think that’s a huge, huge issue is there’s advertising on one side that tells you that it’s healthy and then the actual facts on the other side that might contradict that.

Speaker 3: (24:55)
Yeah. So I think the first rule of thumb, if it grew out of the earth, it’s good for you. Okay. Um, that’s pretty easy. That’s pretty easy. If it’s in a package, I’m questioning it and that I think we, we need to all just completely ignore the front of the box because it is gonna lie to you. That’s marketing. You are not paying for that food. You’re paying for them to buy you via the marketing on the front of the box. So before you look at the front, you got to turn it over and just immediately go to the nutrition facts panel right off the bat. You know, looking at the ingredient list, if it’s more than an inch long, if it has a word in there that you can’t pronounce or you’ve never seen before, I’d put it back. And that’s real easy, like it’s really can be that easy.

Speaker 3: (25:51)
Um, outside of that, you know, go for anything in the produce section is going to be really simple and just shop the perimeter of the store. So you’re going to get, you know, your produce section, you’re going to see your seafood, your meat. Um, I usually, I love cheese, but I skip the dairy, you know, usually eggs. And then we kind of come around the backside to the frozen food section where we’re going to see our frozen vegetables. Um, and you can, you know, pick up some ice cream while you’re there. I know. I’m just kidding. Um, um, that’s usually a really easy, easy rule of thumb. We all, honestly, we all know what’s healthy

Speaker 2: (26:29)
for the most part. I would agree. We just like to confuse ourselves. Sure. Yeah. And talk yourself out of good. Yeah. Yeah. So, okay. That leads me to another question. This is more for me. Um, are frozen vegetables, same nutrition content as fresh?

Speaker 3: (26:47)
They are not, but I don’t think it’s worth worrying about. No, just make your life easy. It’s better than not having any. Exactly. It’s better than like, this is what happens. People are like, Oh my gosh, I can’t, I don’t know how to cook the fresh vegetables. I’m going to do the frozen. Oh wait, the frozen isn’t as nutritious as the fresh as the fresh. I’m just going to get a pizza. It’s like, yeah, exactly. Like let’s just back up, use whatever’s gonna work best for you and be most convenient for you.

Speaker 2: (27:15)
Okay. Very good. Um, so then I’ve got another question here that I didn’t prep before cause I just wanted to see your opinion. So there’s a lot of studies on soda that’s not great for you, right? We all know that. Um, whether it’s heart disease or mortality rate or blood sugar doesn’t really matter. Soda in general is not the best thing for you. How about the sparkling waters that are out? Cause it’s become kind of a craze. Now they’ve got the um, alcoholic

Speaker 3: (27:44)
Oh yeah,

Speaker 2: (27:46)
the bubbly and truly and I, you know, there’s so many different things. What is your opinion? Is it just another soda and we’re going to find out it’s not great for us or is it totally different?

Speaker 3: (27:56)
I would check the check thing. The nutrition facts panel. Again, if it has sugar in it then it is just a soda. Sure. Um, I, I like the, just the, what are they like the flavors sparkling waters, which are just sparkling water with like citric acid in them. Those are fine. Like the LaCroix. Yeah. Look Croix. Yeah, whatever that’s called. Um, like that, that’s fine. That’s great. I actually, I think the alcohol lick ones are, I’ve seen a couple that have really good stats. You know, it’s, it’s sparkling water, it’s vodka and it’s citric acid. Some of them add a little bit of sugar and under a certain number is okay. I would, you know, under five to 10 grams is, is okay. But once we get over that, it’s like your drink, you’re drinking liquid sugar. It’s, yeah, it’s a soda. So it really depends on what you’re looking at. I think kind of along those lines, like the vitamin water type ones that are advertised themselves as like chock-full vitamins, you can completely skip that as well. Um, what, I mean I don’t even know if what vitamins are in there. You can just eat a vegetable to skip the vitamin water. That’s sugar water that with really good marketing [inaudible]

Speaker 2: (29:13)
yeah. Gotcha. So going back to basically it, we know that you guys are convenient, we know that you guys have healthy food. What else sets you guys apart from some of the other healthy meal options that are pre, pre prepared?

Speaker 3: (29:28)
Yeah. So you don’t see a ton that are gluten free. We’re all gluten free. We’re also dairy free. Um, so those are two huge things. A lot of them don’t to your door. So we’re kind of on the forefront of that. You don’t like, we don’t have even have a storefront, so people always ask me where we are. We just, we’re all delivery so we kind of, right. Yeah. You rent a kitchen for India, you do all the prep in a day. Yeah. So you do all your prep in a day and then you deliver on that day or the next day or however that works. And so then people have their meals and they stay, they stay fresh for the week and then here starting over the next week. Exactly. Yeah. Um, so those are some of the big ones. I think we, a lot of the meal services have like, um, differentiated themselves by sticking with a specific diet.

Speaker 3: (30:24)
So the, they’ll do the macros or they’ll do Quito or they’ll do paleo. And we have differentiated ourselves by saying we’re not going to do any of that. You don’t have to be on a diet to eat our food. You just have to want to eat good food and be healthy and be convenient and you don’t even have to want to be healthy to eat our food. It just stays good. Like normal, good food. Yeah, exactly. You’re, you’re not, like you said, white knuckling it through the meal and saying, Oh, well I did something healthy. Yeah. Finally and tomorrow I’m going to eat whatever I want. That pizza and ice cream. Exactly. Exactly. Okay. So I had another question and lost it. I do that all the time. It’s okay. What, um, is, is what is the, what are the negatives of you doing a specific diet and [inaudible] we’ve talked about that.

Speaker 3: (31:19)
The no diet diet club, right? So what, what are the negatives of doing that? I think for the most part, they don’t really teach you anything. They don’t teach you how to listen to your body. They don’t teach you how to eat in any situation. They don’t teach you any of the mindset stuff. And pretty much anything that goes into our mouth is a mindset. You know, it’s how we’re looking at it, how we’re thinking about it. So if I’m going on a keto diet, I might be able to do that at my house. You know, I’ve thrown out all of my junk food. I have all Kito ingredients there, and I’m gonna, you know, do a great job. I’m gonna do that. Uh, but when I go out to dinner tomorrow night and there’s wine and bread basket and all my friends are getting pasta and nachos, like, Oh, Oh God, what now?

Speaker 3: (32:16)
Like you’re either panicking or you’re canceling plans constantly cause you’re too scared to go into that situation. So we don’t learn how to manage ourselves in a, in a place like that. Um, we don’t also don’t learn how to listen to our own society or body has tons of signals that it’s trying to give us all time about when we’re full and when we’re hungry and when we’re on a diet, we’re listening to someone else telling us when we should eat and how much we should eat and how often. Exactly. Yeah. So it’s, I think that’s a huge piece of what it’s missing. And you know, it’s been very beneficial for the diet industry to kind of have that control over us. Sure. When we, yeah. We can’t control ourselves and more programs, more programs by this meal plan. Yeah, exactly. As opposed to like just listen to your own body and you know, think, think other thoughts than what you’re thinking, you know, change your mindset about it. Yeah. So that’s a, that none of that benefits the diet industry, but that is the true way to, um, health and eating a balanced, healthy diet and living at, you know, a weight that you’re happy with. Sure. Yeah. Awesome. Anything else that you wanted to talk about?

Speaker 3: (33:37)
Oh goodness. I know, I know we’re getting close to the end here. All right. I don’t think so. Okay. We touched on everything about basically it talking about the online program and a little bit about the future of basically [inaudible]. Awesome. Yeah. Do you have anything that you would like to offer the listeners? I would love to meet you online if you want to come find me on Facebook at basically at meals or Instagram at basically underscore it, underscore, um, I was going to do an offer, but I don’t know where people are if they’re in st Louis or not. So come by me on online. Um, if you tell me that this podcast sent you, I will, I’ll have something for you for sure. Perfect. Yeah, that’s all it takes. Yeah. I would imagine most people are going to be either a my family members or, or folks in st Louis. That’s kind of the, the idea with this. Yeah. Yeah. Well, awesome. Thank you so much for being here. I appreciate it. Thank you for having me. It’s just been great. Yeah, this has been fun. So, uh, this is signing off. This is dr Greg with the STL active podcasts.

Speaker 1: (34:48)
Thank you for listening to the STL active podcast from st Louis P t.com. If you enjoy the show, please spread the word. Thanks again and see you next time.