Wake Up and Read the Labels!

Have you ever craved more snacks after eating one? That's because sugary snacks often leave us wanting more. But Bearded Brothers offers a refreshing change in the crowded snack market by providing healthier options. In this episode, Jen talks with Nick Meyers, President of Bearded Brothers, about how his journey into Bearded Brothers began, why organic ingredients are essential to their mission, and their special Yo bars designed for kids. In this episode: [01:49] - How and why Nick got involved in Beared Brothers. [05:25] - Why organic ingredients and clean labels are important to Beared Brothers. [13:36] - Nick talks about Beared Brothers Yo Bars for kids. [17:27] - Where you can find Bearded Brothers. Quotes [03:53] - “You look on the back, you read the ingredients, you know the ingredients, and not only do you know them, you feel good about them.” ~ Nick Meyer [09:27] - “You want to eat clean and feel good about it, but you want to enjoy your food too.” ~ Nick Meyer [12:29] - “When we created a lot of these bars, we wanted to stick to the cleanest ingredients possible.” ~ Nick Meyer Links Nick Meyer LinkedIn Bearded Brothers Breaded Brothers Instagram Costco Amazon Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get 25% off your Bearded Brother purchase. Use the code Wakeup at https://www.beardedbros.com.

Chronic pain often serves as a wake-up call, signaling the need for lifestyle and diet changes. While these kinds of changes can be tough, Addison LaBonte is on a mission to make it easier with better-for-you desserts made with real ingredients. Addison is the founder of Sweet Addison’s. Her life took a turn when she was diagnosed with compartment syndrome, a painful condition that forced her to change her lifestyle. Unable to run, she tried a gluten-free diet and healthier eating habits out of desperation. When she found relief, it sparked an idea – why not create delicious cookies that fit her new lifestyle? In this episode, Addison talks with Jen about her journey to healing chronic pain by changing her diet, the benefits of going gluten-free, and creating Sweet Addison’s.. Key Takeaways [01:40] - How Addison was diagnosed with compartment syndrome. [07:31] - Who should explore gluten-free. [08:27] - Why Addison named her cookie company Sweet Addison’s. [09:25] - Products made by Sweet Addison’s and their ingredients. [19:22] - Why Sweet Addison’s doesn’t compromise on flavor. [24:23] - Sweet Addison’s mission. [25:28] - Where you can find Sweet Addison’s cookies. Quotes [05:20] - “To say that becoming gluten-free and reading food labels was life-changing is an understatement for me.” ~ Addison LaBonte [07:31] “When people say, do you think everybody should become gluten-free? I say honestly, yes.” ~ Addison LaBonte [20:08] - “One of the biggest feedbacks I get from people is, I can't believe that something this healthy can taste this good.” ~ Addison LaBonte Links Addison LaBonte Instagram Sweet Addison’s Sweet Addison’s Instagram The University of Maine Chips Ahoy! Mrs. Fields Famous Amos Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get 10% off your Sweet Addisons purchase! Use code: Wakeup10 at https://sweetaddisons.com.

As a water sommelier, Martin Reise spends his days creating content about water and sharing his knowledge with others. As a child, he noticed that water could have different tastes, sparking his curiosity. Disappointed by the limited water options available in restaurants, he decided to take matters into his own hands. Martin reveals some surprising truths about water. He explains why certain types, like alkaline water, may not be as beneficial as they seem. He also sheds light on the practices of major water brands, exposing how some of them bottle purified tap water and market it as something more. He believes that the best water is pure and natural, without any additives. He is skeptical of labels like "alkaline water" or "vitamin water," urging consumers to be wary of marketing gimmicks. In this episode, Jen talks with Martin about his journey into this unconventional career, the complexities behind water labels in the grocery store, and the secrets of water tasting. Key Takeaways [01:33] - How Martin became a water sommelier. [03:46] - Why some people are more sensitive to the taste of water. [06:15] - The most hydrating types of water. [13:00] - How to choose water at the grocery store. [15:33] - Martin breaks down different types of water. [22:05] - Martin’s take on infused water. [23:54] - Why Martin doesn’t drink distilled water. [25:18] - How purified water is affecting people’s health. [26:36] - Martin talks about water intoxication. [30:08] - Martin discusses his book and water-tasting box. [37:44] - Should you filter tap water in your house? Quotes [07:11] - “Electrolytes is just a fancy marketing word for minerals.” ~ Martin Reise [16:32] - “All these water producers are thinking, how can I convince the American people to buy tap water in a plastic bottle.” ~ Martin Reise [23:58] - “Distilled waters are for small appliances, I’m not a small appliance.” ~ Martin Reise Links Martin Reise Instagram Martin Reise Youtube Martin Reise Die Welt des Wassers Pepsi Coca Cola Costco FDA Vitamin Water Smart Water Essentia Water Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Opting for plant-based alternatives often seems like a health-conscious decision. But what if these seemingly harmless swaps are actually posing hidden risks behind the scenes? Brooke Harris, food lover and Founder of Goodmylk, previously thought switching to plant-based milk was always a healthy choice. But when she started having health problems from plant-based milk, she knew she needed to make a change. That's what led her to create Goodmylk, a dairy-free milk substitute that tastes great. Unlike many other plant-based milks with added sugars and palm oil, Goodmylk’s products are made from simple ingredients like dates, tigernut, Himalayan salt, sprouted almonds, and oats. Brooke also shares some of her unusual health tips, like cold plunging, red light therapy, and putting onions in socks before bed to help reduce inflammation. In this episode, Brooke talks with Jen about the hidden truths about plant-based milk, wellness tips to improve overall health, and how she created a better plant-based milk alternative. Key Takeaways [01:31] - What is Goodmylk Co. [05:20] - Common ingredients in most plant-based milk. [08:07] - The simple ingredients in Goodmylk. [14:10] - Why dairy-free milk is called milk. [18:13] - Brooke’s wellness hacks. [24:23] - Where you can find Goodmylk creamers. Quotes [03:53] - “Goodmylk launched with this idea of getting better, clean as close to homemade as possible plant-based milk.” ~ Brooke Harris [09:10] - “We have this crazy idea that instead of adding a bunch of weird ingredients to make something that is similar to a milky substance, almonds have a lot of fat and protein in them.” ~ Brooke Harris [10:37] - “Every step of the decision-making around making products filters around me being sick and wanting to create better options.” ~ Brooke Harris Links Brooke Harris Instagram Brooke Harris LinkedIn Goodmylk Co. Ritual Coffee Roasters Folgers Coffee So Delicious Almond Breeze Oatly Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Cheese cravings are among the toughest to shake. But imagine enjoying pepper jack, spicy queso, cream cheese, and smoked pimento without the discomfort of dairy. It might sound too good to be true, but thanks to Gwendolyn Dare Hageman, it's not. Gwendolyn Dare Hageman, Owner of Darë Vegan Cheese, talks with Jen about her journey from formulating vegan cheese in a tiny blender at home to growing a fully-fledged business. Her vegan cheeses can be enjoyed without the cons of dairy. From playful recipe experiments to bold flavor combinations, Gwendolyn has reimagined cheese alternatives that even dairy lovers enjoy. In this episode, Gwendolyn talks with Jen about the inspiration and process behind creating vegan cheese, the benefits of dairy-free cheese, and the challenges of competing with larger brands. Key Takeaways [01:23] - The story behind the name, Darë Vegan Cheese. [02:17] - How Gwendolyn fell in love with vegan cuisine. [05:02] - How Darë Vegan Cheese got started. [05:57] - Why cashews work well as a dairy cheese alternative. [06:48] - Why people should go dairy-free. [08:57] - A deep dive into Darë Vegan Cheese ingredients. [12:01] - Where you can find Darë Vegan Cheese. [13:05] - Darë Vegan Cheese's core brand values. [15:14] - The challenges of competing with large brands. [16:55] - Gwendolyn’s vision for Darë Vegan Cheese. [19:04] - How to join the Darë Vegan Cheese affiliate program. Quotes [02:47] - “It was like the coolest challenge as a chef, to take what people are used to eating and making it healthier.” ~ Gwendolyn Dare Hageman [13:20] - “Our number one brand value is to create a workplace where people want to be.” ~ Gwendolyn Dare Hageman [14:14] - “We want to be a fancy cheese, but we also want to be down to earth.” ~ Gwendolyn Dare Hageman Links Gwendolyn Dare Hageman LinkedIn Darë Vegan Cheese Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Keeping a positive outlook, even when things are tough, is much easier said than done. But our attitude, along with our diet, can make all the difference in how you feel when living with chronic illness. Nicole Pedra, a Chronic Illness Survivor and Health Advocate, gets vulnerable about her personal experience living with Multiple Sclerosis (MS). Nicole has been through a lot with chronic illness, but she's learned some great lessons. She shares how important it is to stay positive and take care of yourself, especially with what you eat. She emphasizes the role of diet in promoting overall health, advocating for a balanced approach that nourishes both the body and the mind. Her inspiring story reminds us to keep looking for the good, even in hard times. In this episode, Nicole talks with Jen about maintaining positivity and healthy living despite health challenges, the importance of diet and holistic approaches in managing chronic conditions, and insights for listeners seeking inspiration and resilience. Key Takeaways [01:15] - How chronic illnesses have impacted Nicole’s life. [02:49] - What went through Nicole’s mind when she was diagnosed. [05:31] - Why healthy eating wasn’t linked to Nicole’s diagnosis. [07:58] - How Multiple Sclerosis differs from other diagnoses and its symptoms. [12:00] - How to find gluten-free products, and ingredients Nicole avoids. [23:53] - The cost and the importance of eating organic. [27:44] - Nicole’s advice to people going through illnesses similar to hers. Quotes [03:32] - “I asked her if God was mad at me and if I was being punished because I didn’t understand why this could happen to someone so young.” ~ Nicole Pedra [22:17] - “It makes me so angry when I see an influencer in the chronic illness industry share how to make magic brownies that have all his crap in it.” ~ Nicole Pedra [28:26] - “You can’t control what the disease is going to do, but you need to figure out a way to be happy.” ~ Nicole Pedra Links Nicole on Instagram Nicole on LinkedIn The Rise of Plant-Based Butter with Lauren Montgomery Lovebird Cereal General Mills Yoplait Yogurt Plentiful Kitchen AWG Bakery Base Culture Breads Sprouted Power Trader Joe’s Carbonaut Banza Miracle Noodle Copellos Pasta Monty’s Plant-Based Outback Steakhouse Quaker Oats Oatly Starbucks Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

When was the last time you checked the labels on your fruit snacks? It can be tough to find snacks that are convenient and healthy with real ingredients. Some seem like a good choice on the surface, but they often hide chemicals and too much sugar. Dr. Lior Lewensztain is the founder of That’s It., and believes strongly in the idea of food as medicine. He noticed that many Americans weren't getting enough fruits each day, so he started his business to fix that. His fruit bars, probiotic bars, and fruit crunchables have become favorites for both kids and adults. Dr. Lior points out that many of fruit snacks in stores use the "natural flavor" label to hide chemicals and extra sugars. He suggests parents take a good look at their pantry and switch to real fruit products with no fake flavors or added sugars. It's a simple change that can make a big difference in your family's health. In this episode, Dr. Lior talks with Jen about the importance of adding fruits to your diet, the truth behind popular fruit snacks, and the story behind his simple on-the-go fruit snacks. Key Takeaways [01:14] - Dr. Lior’s background and why he created That’s It. [03:26] - How fruit labels can be misleading. [05:13] - The meaning behind the name That’s It. [07:43] - Products offered by That’s It. [11:17] - Challenges in using high-quality ingredients. [12:37] - What sparked Dr. Lior’s interest in food as medicine. [14:45] - Why you should switch out your snacks. [16:24] - Where That’s It. gets fruit. [17:42] - Where you can find That’s It. Quotes [01:39] - “Only about 12% of Americans get their daily servings of fruits.” ~ Dr. Lior Lewansztain [06:24] - “Everything that we do is incredibly clean and transparent, and we don’t use any natural flavors.” ~ Dr. Lior Lewansztain [13:17] - “We are avid believers that food is medicine.” ~ Dr. Lior Lewansztain Links Dr. Lior Lewensztain LinkedIn That's it. Walmart Costco Target Starbucks United Airlines Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

In a fitness industry saturated with misleading dieting advice and fleeting diet trends, one business is changing the narrative. Barb Bolotte, Founder of Clean Creations, found her love for nutrition through fitness. But her path to success was challenging. After breaking free from the world of competitive modeling and its detrimental dieting habits, she found herself facing weight gain that seemed uncontrollable. Determined to make a change, Barb discovered her true calling and started Clean Creations. What began as a service helping people with competitive dieting, evolved into cooking colorful, creative, and tasty meals for delivery. In this episode, Barb talks to Jen about pivoting from competition dieting to starting a business delivering nutritious meals, eating disorders in the fitness industry, and exciting recipes offered by Clean Creations. Key Takeaways [01:38] - Barb discusses her passion for arts and crafts. [02:37] - What inspired Barb’s journey into health and wellness? [04:25] - Barb discusses eating disorders in bikini competitions. [05:44] - When Barb realized what food had the right ingredients. [07:15] - What made Barb start the IIN nutrition program? [08:47] - Ingredients in Clean Creations meals. [10:58] - Popular foods offered by Clean Creations. [12:03] - Inflammatory ingredients in New Orleans shrimp and grits. [14:49] - What ingredients Barb’s customers want in their foods. [17:53] - Clean Creations client transformations. Quotes [11:46] - “It doesn’t have to be really complicated to be a great dish.” ~ Barb Bolotte [15:06] - “Unfortunately, our healthcare system is not giving them the tools or awareness that is needed to properly read labels.” ~ Barb Bolotte [18:11] - “One of my affirmations and mantras is my body is my business!” ~ Barb Bolotte Links Barb Bolotte on Instagram Clean Creations Clean Creations on Instagram Mr Olympia The Institute for Integrative Nutrition Tony Chachere's Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

It’s time to take a closer look at fast food and the not-so-friendly surprises hiding in those quick and easy meals. We often think fast food is a harmless choice when we're in a hurry, but what if there's more to the story? Zen Honeycutt, a passionate advocate for food safety, is the driving force behind Moms Across America and the author of Unstoppable. In this episode, she talks with Jen about her mission to spread the word about harmful chemicals and GMOs lurking in our daily meals. Zen discusses her recent fast food tests, exposing alarming toxin levels in popular brands, and stresses the urgency of switching to healthier, organic options. She also shares inspiring stories that prove the power of mindful food choices. Key Takeaways [01:41] - Why Zen founded Moms Across America. [05:51] - The three types of pesticides. [15:14] - How fast food is harming people. [26:59] - How to combat toxic foods. [29:02] - Safer alternatives to fast food. [42:03] - How to find Zen and Moms Across America. [43:08] - The difficulty of getting a TV interview. Quotes [05:31] - “Unless you’re eating organic, you’re eating very high levels of GMOs in processed food and glyphosate on grains.” ~ Zen Honeycutt [10:33] - “People are messing with the food supply, and they’re mostly doing it because they want to sell more chemicals.” ~ Zen Honeycutt [46:26] - “You can fire a scientist or a doctor or a reporter, but you can’t fire a mom.” ~ Zen Honeycutt Links Moms Across America Unstoppable Robin O’Brien Raising Cane’s Impossible Foods Chik-Fil-A Dominos Panera Bread U.S. Food and Drugs Administration U.S. Environmental Protection Agency Chipotle Dunkin Donuts Jack in the Box Walmart Burger King Starbucks Common Ground Secret Ingredients Modified The Peril on Your Plate Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Ever wondered about the chemicals lurking in your local parks and schools? The issue of pesticides in neighborhoods is not just about pretty lawns; it's about the well-being of our families, especially our little ones. Kim Konte and Bruce Lanphear are the duo behind Non-Toxic Neighborhoods. They're on a mission to kick harmful pesticides out of our public spaces. Kim, certified in organic land management, shares the details of their advocacy work. Bruce, a researcher, talks about prevention in pediatric healthcare. Throughout the podcast, they discuss the challenges faced in bringing about policy changes, success stories, and the need for a paradigm shift in prioritizing children's health. They highlight the need for preventive steps, shaking up norms for the sake of future generations' well-being. In this episode, Kim and Bruce talk to Jen about their mission to eradicate harmful pesticides from parks and schools, the challenges and wins in their journey, and the need for a shift in pediatric healthcare towards prevention over treatment. Key Takeaways [01:48] - What are pesticides? [04:43] - Symptoms of glyphosate exposure. [06:24] - How Bruce became an adviser at Non-Toxic Neighborhoods. [07:47] - What made Kim start Non-Toxic Neighborhoods? [10:30] - Tests available for parents to check their children's pesticide levels. [11:18] - How to get help from Non-Toxic Neighbourhoods. [15:00] - Why are pesticides seen are safe? [17:51] - How to read a pesticide label. [22:39] - States in the United States that have banned glyphosate. [25:07] - Non-Toxic Neighbourhoods success stories. [30:28] - Three things to minimize exposure to pesticides. [34:45] - The Non-Toxic Neighbourhoods Organic Tool Kit. Quotes [05:17] - “There are about 200,00 people every year that die from acute pesticide poison.” ~ Bruce Lanphear [08:06] - “No school district or municipality wants to hear that they’re using chemicals that can potentially harm the residents, students, teacher, or staff.” ~ Kim Konte [29:40] - “We’ve actually created an environment that makes it easy to become sick, and too often, we put the burden on families.” ~ Bruce Lanphear Links Kim Konte Bruce Lanphear Simon Fraser University Non-Toxic Neighborhoods Little Things Matter Washington State Department of Agriculture Roundup Environmental Protection Agency National Cancer Institute Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Meat snacks are flavorful but loaded with sodium. Ever wondered about the secret behind clean, gut-friendly meat snacks that defy the norm? Jason Burke shares the story of his brands, Noble Made and The New Primal. He talks about the tricky parts of creating grass-fed meat snacks at The New Primal that are not just delicious but gut-friendly. He also explains why using grass-fed beef is a big deal, especially for kids who can't get enough of them. Jason delves into Noble Made's sauces, from no-sugar ketchup to rich barbeque sauce made from quality ingredients. From the decision to eliminate harsh preservatives like sodium nitrite to the process of replacing sugar with healthier alternatives, Jason is committed to offering consumers a healthier and tastier choice. In this episode, Jason talks to Jen about the story behind both of his brands, the challenges of crafting clean, gut-friendly meat snacks, and the craft of replacing traditional ingredients with healthier alternatives. Key Takeaways [01:19] - The difference between FDA and USDA. [03:06] - Grass-fed beef in The New Primal beef sticks. [05:26] - What made Jason interested in holistic foods? [09:34] - Jason’s inspiration to start The New Primal. [11:38] - The difference between beef jerky and meat sticks. [14:11] - Jason talks about the ingredients in The New Primal meat sticks. [20:27] - Jen and Jason talk about Noble Made sauces and products. [24:14] - The meaning of the name Noble Made. [27:47] - Where you can find The New Primal and Noble Made products. Quotes [03:35] - “Grass-fed beef, these are animals that get to eat grass their whole life, and that's what they were designed and meant to do.” ~ Jason Burke [04:56] - “If you’re going to eat protein and animal-based protein, you should source those from the healthiest animals.” ~ Jason Burke [18:58] - “I think for a long time the sentiment about health food or food that's better for you just taste like crap, and very candidly, a lot of it did and still does.” ~ Jason Burke Links Jason Burke LinkedIn Jason Burke Instagram The New Primal Noble Made USDA FDA Whole Foods Market Sprouts Farmers Market Wegmans Giant Eagle Publix Raley’s Amazon Thrive Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Illness isn’t always straightforward, but listening to your body and understanding symptoms is one of the keys to staying healthy. Your body talks to you through little signs, like how you feel or what hurts. Paying attention to these signals is like learning a secret language between your mind and body. Dr. Adrienne Stewart, a naturopathic doctor and the owner of Nourish Medical Center, shares insights into her journey as a “health detective” who helps people find the source of their symptoms. With a focus on thyroid disorders, particularly Hashimoto's, she emphasizes the importance of a comprehensive approach beyond conventional medicine's quick fixes. Dr. Stewart opened up about her health, particularly her diagnosis of multiple sclerosis and how it has influenced her compassionate approach towards her patients. The conversation explores the significance of listening to your body, deciphering symptoms, and the role of quality supplements in achieving sustainable health. In this episode, Dr. Stewart talks to Jen about holistic approaches to thyroid health and hormone balance, the importance of comprehensive testing, and her journey with a recent diagnosis of multiple sclerosis. Key Takeaways [01:42] - Introduction to Dr. Adrienne Stewart. [02:24] - The importance of balance and joy in a treatment plan. [03:15] - Body image issues in ballet. [04:29] - Health issues that Dr. Stewart treats. [07:00] - Why a person can be vitamin deficient despite eating well. [08:58] - How Nourish Medical Center differs from conventional doctors. [11:25] - What folks should understand while shopping for food. [13:10] - Bodily signs people should pay attention to. [15:12] - Factors to watch for when dining out. [17:52] - Do all supplements have the same quality or effectiveness? [19:41] - Dr. Stewart’s recommended supplements brands. [21:42] - Symptoms that should raise an alarm. [22:46] - How to get in touch with Nourish Medical Center. [23:48] - Dr. Stewart talks about her health. Quotes [02:52] - “I often ask my patients what brings joy in your life because it gives a bit of a meaning to why someone is doing their treatment plan.” ~ Dr. Adrienne Stewart [04:59] - “People often call me their health detective to figure out why am I feeling this way.” ~ Dr. Adrienne Stewart [10:52] - “What we’re rooted in is identifying the root cause and not just suppressing their symptoms with medication.” ~ Dr. Adrienne Stewart Links Dr. Adrienne Stewart LinkedIn Dr. Adrienne Stewart Instagram Nourish Medical Center GNC Costco Amazon Fullscript Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Chocolate has a reputation for being a guilty pleasure. But Honey Mama’s chocolate challenges the notion that chocolate is nothing more than a sweet treat. This chocolate has a secret – it has healing properties. Christy Goldsby, Founder of Honey Mama’s, shares her journey from owning a bakery to creating refrigerated truffle bars with real whole ingredients. She shares her inspiration behind using honey as a sweetener, a natural preservative, and an anti-fungal ingredient that has a profound impact on our bodies. Christy reveals the challenges of breaking industry norms and emphasizes the importance of meeting consumers where they are. Drawing from personal experiences and a background in baking, she discusses the power of a gut-focused cleanse, which motivated her to venture into chocolate. In this episode, Christy talks to Jen about how she created chocolate with healing properties, the challenges of going against industry standards, and the expansion of Honey Mama’s into conventional grocery stores. Key Takeaways [02:07] - Why Christy created Honey Mama’s. [08:14] - Christy tells the story behind the name Honey Mama’s. [11:42] - Why Christy chose honey as a sweetener. [15:07] - Interesting ways to use Honey Mama’s bars. [16:21] - Christy’s experience going against the industry standards. [20:04] - Honey Mama’s flavors you can find in stores. [21:55] - How Christy is making Honey Mama’s more accessible. Quotes [05:59] - “The ease of digestion and anti-inflammation equaled a simple approach to taking care of your health.” ~ Christy Goldsby [10:22] - “I love a lot of different natural sweeteners, but honey was the one that my body felt absolutely the best when I was working with it.” ~ Christy Goldsby [19:25] - “I wanted people to feel that there is not a dogma attached to this product.” ~ Christy Goldsby Links Christy Goldsby LinkedIn Christy Goldsby Instagram Honey Mama’s Honey Mama’s Instagram The Hershey Company Target Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

We’re taking a closer look at dairy-free yogurt alternatives that are hiding a pretty big secret. What’s really in your yogurt? Erin Asaad, Founder and CEO of Culina Yogurt, drops some bombshells about the norms of mass-produced yogurt alternatives. She explains the essence of Culina's yogurt, highlighting its coconut-rich formula in contrast to common watered-down alternatives. Erin's insights go beyond the kitchen, shedding light on the misleading charm of natural flavors found in many mainstream products. Through Culina, she encourages a dairy-free movement, inviting consumers to enjoy a genuine and uncompromised yogurt experience. In this episode, Erin talks to Jen about her inspiration to create dairy-free yogurt at Culina, the truth about conventional alternatives, and the secrets behind some of Culina’s ingredients. Key Takeaways [02:00] - What inspired Erin to make Culina Yogurt? [09:19] - What makes Culina Yogurt different? [13:36] - Erin explains why she uses maple syrup as a sweetener. [19:45] - What is Agar, and why does Erin use it in yogurt? [23:02] - How Erin makes coconut taste similar to a dairy-based product. [29:21] - Erin explains how bands keep dairy-free foods cheap. Quotes [07:54] - “It’s so depressing to remove things and not to know what to fill your diet with.” ~ Erin Asaad [11:04] - “I think the thing that we’ve done really well is we’ve learned how to culture a non-dairy base in the best way.” ~ Erin Asaad [12:30] - “The way I create products is that I’m taste, texture, and flavor first.” ~ Erin Asaad Links Erin Asaad Instagram Erin Asaad LinkedIn Culina Yogurt Culina Yogurt Instagram Whole Foods Market Walmart Natural Grocers Sprouts Silk U.S. Food and Drug Administration Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Ever wondered how a jar of nut butter could contribute to changing lives? Julie Sullivan and Carolyn Cesario, Founders of Ground Up, share their fascinating journey of how their business not only creates nut butter but also empowers women dealing with adversity. Julie transitioned from living in Uganda where she empowered women entrepreneurs and moved back to Portland, Oregon where she and Carolyn built their company. They discuss some of the challenges working with formerly incarcerated women and how their job training program helps women set goals and transition out of homelessness. From the inception of their job training program to the process of crafting small-batch nut butter, the duo sheds light on how they combine business and social change. In this episode, Julie and Carolyn talk to Jen about their inspiration for building their business, the empowering journey of women overcoming adversity, and their unique approach to creating nut butter products. Key Takeaways [01:10] - The meaning of Ground Up. [01:46] - How Ground Up started. [04:39] - Pros and cons of Ground Up’s business model. [07:35] - How Julie and Carolyn chose nut butter for their business. [10:16] - The difference between Ground Up and other nut butters. [13:04] - Why nut butters are using oils and fillers. [13:52] - Why Ground Up uses roasted nuts. [14:15] - Why gluten and soy-free is important to Ground Up. [15:09] - Flavors that Ground Up offers. [16:07] - How people use Ground Up’s nut butters. [19:06] - Where you can find Ground Up. [20:00] - A transformational story of a Ground Up employee. Quotes [01:30] - “Our mission is to is to employ women overcoming adversity.” ~ Julie Sullivan [09:56] - “It’s fun now to see all the folks that come through the training program start to eat healthier and start to be more conscious about what they’re eating.” ~ Carolyn Cesario [11:31] - “I think what makes our nut butter unique is we use a blend of nuts.” ~ Carolyn Cesario Links Julie Sullivan LinkedIn Carolyn Cesario LinkedIn Ground Up Nut Butters Ground Up Instagram Target Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get 15% off your order For 15% off, use this code: WAKEUP https://grounduppdx.com/

Refined sugar is a major source of inflammation for the body and some baking innovators are finding ways to ditch them without sacrificing the taste and comfort of baked goods. Laurel Gallucci, Co-Founder and CEO of Sweet Laurel Bakery, shares her journey of being diagnosed with an aggressive autoimmune disease and the transformation that led her to create a unique baked goods company. She shares the story of her diagnosis in her 20s, her switch to an anti-inflammatory diet that eliminated gluten, grains, dairy, refined sugar, and legumes, and her commitment to using whole, real ingredients in her baking. Laurel's dedication to clean and health-focused recipes has not only helped her manage her autoimmune disease but has also led to the creation of Sweet Laurel as a successful brand, offering grain-free, refined sugar-free, dairy-free, and truly delicious baked goods. In this episode, Laurel talks to Jen about her journey from being diagnosed with an autoimmune disease to creating a successful bakery, the importance of using real ingredients, and Sweet Laurel's popular products. Key Takeaways [01:44] - Laurel talks about Sweet Laurel Bakery’s s’more. [02:32] - How Laurel addressed the root causes of her autoimmune disease. [10:10] - Laurel’s view on anti-inflammatory eating for everyone. [13:18] - Ingredients used in Sweet Laurel’s products. [16:33] - Products offered by Sweet Laurel’s Bakery. [21:08] - Jen and Laurel review a Betty Crocker label. [24:47] - Jen and Laurel review a Sweet Laurel Bakery label. Quotes [04:19] - “So many things were happening to me, and I just felt like I needed to try to do better.” ~ Laurel Gallucci [11:15] - “Bread today is not what bread was 200 years ago it’s like a completely different species.” ~ Laurel Gallucci [14:40] - “That is Sweet Laurel’s approach. We use ingredients that are linked to whole foods.” ~ Laurel Gallucci Links Laurel Gallucci Instagram Laurel Gallucci LinkedIn Sweet Laurel Bakery Sweet Laurel Bakery Instagram Belly Brands Foods Lovebird Cereal Outer Aisle Nutsola Plantable Kitchen Whole Foods Market Sprouts Betty Crocker Food Rules Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Everyone loves snacks, but they’re not always the healthiest option and snacking can come with a lot of guilt. Susan O’Brien, Founder of Hail Merry Snacks, wants to change that by making guilt-free snacks that you can eat daily. Susan started her career as an architect but she found her stride when she trained as a raw food chef. She merged her design skills and built a commercial kitchen to start Hail Merry Snacks. With a focus on reducing sugar, eliminating inflammatory ingredients, and using vegan milk chocolate, Hail Merry redefines the snacking experience. Susan uses her mastery of food science to navigate the challenges with recipe building for products like the key lime pie, Meyer lemon, sweet potato, and chocolate almond butter. In this episode, Susan talks to Jen about her journey from architecture to creating nutrient-packed snacks with clean ingredients, the importance of mindful snacking, and the creation of Hail Merry's popular products. Key Takeaways [00:42] - Jen and Susan discuss managing demanding workloads. [05:05] - Susan talks about her all-raw food diet experience. [09:09] - Why people became worried about fats. [15:25] - Susan talks about the ingredients in Hail Merry Snacks. [23:41] - Susan’s inspiration behind her pie cups. [28:45] - How Susan went from being an interior designer to founding Hail Merry. [31:09] - How Susan's children adapted to eating well. [33:07] - Where can you find Hail Merry Snacks. Quotes [06:08] - “Fats are actually good for you if they’re raw and they’re good quality fats.” ~ Susan O’Brien [10:24] - “Plant-based fats can actually help lower your cholesterol level.” ~ Susan O’Brien [34:08] - “The consumer has all the power at the shelf. Whatever the consumer wants is what the retailers will bring in.” ~ Susan O’Brien Links Susan O'Brien LinkedIn Susan O’Brien Instagram Hail Merry Snacks Hail Merry Snacks Instagram Udo Erasmus Udo’s Choice University of Texas MD Anderson Cancer Centre Houston Methodist Hospital Instacart Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

The world of holistic healing, Chinese traditional medicine, and functional medicine is fascinating but often misunderstood. Many people don’t know where to find practitioners, who to trust, or whether these practices truly work. Dr. Michelle Iona, a doctor of acupuncture in Chinese herbal medicine, licensed acupuncturist, and experienced clinical herbalist has been on a personal journey with endometriosis since her teen years. Her journey shaped her approach to medicine, driving her to explore alternative and holistic healing methods. She emphasizes the importance of a patient-centric approach to healthcare, one that goes beyond treating symptoms and seeks the root causes of health imbalances. In this episode, Dr. Michelle talks to Jen about the importance of nutrition, her personal journey with endometriosis, and her approach to healing chronic illnesses. Key Takeaways [01:44] - Dr. Michelle talks about her patient-centered approach. [03:06] - How Dr. Michelle learned about how nutrition affected her. [04:26] - Why wheat, barley, and oats weren’t good for Dr. Michelle. [07:07] - Dr. Michelle describes traditional Chinese and functional medicine. [08:43] - Why many Americans have celiac disease. [10:10] - Where to start when you want to heal yourself. [11:35] - How to tell if a functional medicine doctor is qualified. [12:17] - Dr. Michelle talks about the elimination diet and eliminating specific food. [18:39] - Five foods to stock up on this fall. [20:32] - Two common myths about acupuncture. [21:31] - Acupuncture and herbal services offered by Dr. Michelle. [22:54] - Why certain herbs may not be suitable for everyone. [23:23] - Dr. Michelle’s Wake-Up moment. Quotes [05:51] - “I always tell patients the less you eat out of a box, the healthier you will always be.” ~ Dr. Michelle Iona [11:07] - “I think it’s hard to self-diagnose, no matter how knowledgeable a person may be.” ~ Dr. Michelle Iona [18:32] - “A lot of people were brought up to believe that milk is good and we should be having it, but it doesn’t work for everybody.” ~ Dr. Michelle Iona Links Dr. Michelle Iona LinkedIn Dr. Michelle Iona Instagram Healing Points Acupuncture The Institue for Functional Medicine Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Sweet treats often come loaded with ingredients that can wreak havoc on our health, Jenny Larsson, Founder of Belly Brand Foods, brings a breath of fresh air. She's on a mission to make clean-label baked goods, making them delicious and celiac-safe. Jenny Larsson was diagnosed with celiac disease at a young age, but that diagnosis became the driving force behind Belly Brand Foods. Jenny shares how her personal struggles with health issues fueled her passion for clean-label baking. Her dedication to creating gluten-free, grain-free products packed with gut-friendly ingredients like cassava flour and collagen peptides is truly inspiring. Jenny emphasized the importance of ingredient transparency and how her brand is dedicated to providing safe options for those with dietary restrictions. In this episode, Jenny talks to Jen about her journey from a celiac diagnosis to creating a line of gut-friendly baking mixes, the importance of ingredient transparency, the benefits of using cassava flour, and the role of collagen peptides in promoting gut health. Key Takeaways [01:55] - Why Jenny started Belly Brand Foods. [09:29] - The idea behind the name Belly Brand Foods. [10:05] - When Jenny started Belly Brand Foods. [11:59] - Jen discusses why you should avoid Kodiak Power Cakes. [13:49] - Ingredients in Belly Brand Foods pancakes. [16:08] - What’s inside Brand Brand Foods brownies? [19:35] - Where you can find Belly Brand. [20:41] - Usages of Belly Brand’s mixes. Quotes [08:30] - “Everything, at the end of the day, was related to chronic inflammation, and one of the big drivers of inflammation is an unhealthy gut.” ~ Jenny Larsson [15:13] - “I’ve been adding collagen peptides to my smoothies for years now, and then I started adding into my baking as well because it's such a wonderful gut-friendly superfood.” ~ Jenny Larsson [19:50] - “People need to know that you can eat healthy and fuel your body with healthy foods and still enjoy the foods that you love.” ~ Jenny Larsson Links Jenny Larsson LinkedIn Belly Brand Foods Belly Brand Foods Instagram Bob’s Red Mill Simple Mills Betty Crocker Pearl Milling Company Kodiak Cakes Amazon Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

As Thanksgiving approaches, our focus shifts to the star of the holiday feast: the turkey. While many folks might be tempted to choose their turkey solely based on size, there is so much more to consider when selecting the perfect Thanksgiving bird for your family. Tyler Dawley, affectionately known as the "Head Chicken Wrangler" at Big Bluff Ranch, and his family have been deeply rooted in ranching since the 1960s. They embrace holistic management practices, producing top-quality, organic poultry. Today, Tyler shares his knowledge of sustainable and regenerative agriculture and explores the nuances of turkey labeling and why it matters. He breaks down the confusing terminology, pointing out key factors to consider including the turkey's diet. According to Tyler, opting for turkeys that are organic, pasture-raised, and part of regenerative farming practices, offers a healthier and more flavorful meal for our loved ones. In this episode, Tyler talks to Jen about holistic and regenerative agriculture, the world of Thanksgiving turkey labels, and the impact of the turkey’s diet on meat quality. Key Takeaways [02:06] - How Tyler became the head chicken wrangler. [03:38] - The origin of the name Big Bluff Ranch. [04:30] - Jen and Tyler discuss the difference between turkey and chicken labels. [07:25] - How the turkey became symbolic of Thanksgiving. [08:35] - Why you shouldn’t buy self-basted or injected turkeys. [10:43] - The meaning of a young turkey. [15:25] - Why you should avoid 100% vegetarian feed poultry. [18:16] - What makes Big Bluff Ranch’s turkeys different? [23:17] - The difference between pasture-raised meat versus conventional. Quotes [05:12] - “Something like 80% of the turkeys are consumed on Thanksgiving.” ~ Tyler Dawley [15:52] - “Turkeys and chickens are omnivorous. They’re little baby dinosaurs.” ~ Tyler Dawley [20:35] - “We have to realize that all the things that apply to humans apply to animals as well.” ~ Tyler Dawley Links Tyler Dawley LinkedIn Big Bluff Ranch The U.S. Department of Agriculture Diestel Turkey Ranch Butterball Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get $10 off your turkey order For $10 off your turkey, use this code: WAKEUPTDAY23 https://perennialpasturesranch.com/