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In this episode of Wake Up and Read the Labels, host Jen Smiley welcomes Jennifer Robins, the innovative creator behind Legit Bread Company. Known for her passion to bring clean, allergen-friendly baking mixes to the masses, Jennifer shares her journey of developing bread and baking mixes that meet the needs of those with gluten intolerance, autoimmune concerns, and various food allergies. Together, Jen and Jennifer delve into the importance of real ingredients and the story behind Legit Bread Company’s rise in the clean-eating space.
Get 10% off your order at LegitBreadCompany.com using the code “WAKEUP”
Disclaimer:
The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines.Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content.
Clean Ingredients for Healthier Living: Legit Bread Company’s products are crafted to provide clean, accessible alternatives for those with dietary restrictions or who seek to avoid common allergens.
Key Takeaways:
Balancing Life and Business: Jennifer shares a personal glimpse into her life as a business owner, mother, and creative, all while keeping her passion for clean eating alive.
Bread with a Purpose: From sandwich bread to frosting, each Legit Bread mix is designed to bring favorite foods back into the lives of those who thought they’d have to give them up.Jennifer Robins’s Links:
Website: https://legitbreadcompany.com/
LinkedIn: https://www.linkedin.com/in/jennifer-robins-6a8a5292/
Instagram: https://www.instagram.com/legitbreadcompany/?hl=en
Facebook: https://www.facebook.com/legitbread
Jen’s Links:
Instagram: https://www.instagram.com/wakeupandreadthelabels
Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribe
Apple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569
Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX -
In this episode of Wake Up and Read the Labels, Jen Smiley welcomes Laurel Orley, co-founder and CEO of Daily Crunch, to discuss the evolution of their sprouted nut snacks and the benefits of clean eating. Laurel shares the inspiring story of how her aunt Diane's sprouting technique from India became the foundation for the brand and how Daily Crunch has been transforming the nut snack category with their innovative, clean products. They dive deep into the importance of avoiding seed oils, the process of sprouting nuts, and how Daily Crunch differentiates itself from traditional nut brands. Laurel also gives insights into the challenges of scaling an emerging brand and staying true to their mission of promoting brain health and clean eating.
Get 20% off your order at DailyCrunchSnacks.com using the code “WAKEUP”
Disclaimer:
The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines.Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content.
The story behind Daily Crunch’s clean snacks, inspired by ancient practices from India.Why sprouted nuts are lighter, crunchier, and easier to digest than raw nuts.The harmful effects of seed oils and why Daily Crunch is committed to being seed oil-free.Laurel’s background at Unilever and how it influenced her desire to create a clean, mission-driven brand.Daily Crunch’s partnership with the Almond Project, promoting sustainable almond farming.Exciting new flavor launches, including the exclusive Sweet and Spicy Szechuan flavor now available at Whole Foods.
Key Takeaways:
Laurel Orley’s Links:
Website: https://www.dailycrunchsnacks.com/
LinkedIn: https://www.linkedin.com/in/laurel-orley/
Instagram: https://www.instagram.com/dailycrunch_snacks/p/CnhpV56uwvl/
Facebook: https://www.facebook.com/DailyCrunchSnacks/
Jen’s Links:
Instagram: https://www.instagram.com/wakeupandreadthelabels
Facebook: https://www.facebook.com/WakeUpAndReadTheLabels
The Wake Up Label Letter: https://jensmiley.substack.com/subscribe
Apple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569
Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX -
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Finding food that is both delicious and beneficial to our well-being is a challenge. Grocery stores are filled with processed snacks and food options that lack nutritional value. However, shopping for nutritious, sustainable food doesn't have to be difficult, and eating healthy doesn't mean sacrificing flavor or convenience. With PACHA, you can enjoy delicious and satisfying bread without compromising your health goals.
In this episode, Jen talks with Madeleine Hamann and Will Buttner, Co-Founders of PACHA, a simple, organic, and gluten-free bread made with sprouted buckwheat. They discuss the challenges of finding clean, healthy bread in grocery stores, the benefits of regenerative farming, and how PACHA is a bread that is good for the body and the planet.
In this episode:
[01:22] - The origin of PACHA[03:26] - Why producing quality products is a challenge[06:06] - The scary reality of our food system[08:05] - PACHA's main ingredients[10:09] - How organic and regenerative farming works[14:08] - The principles of regenerative agriculture[18:31] - Buckwheat loaves made by PACHA[22:20] - Why PACHA breads are delivered and sold frozen[26:14] - Different ways to enjoy PACHA bread[29:53] - Why fermentation is added to the PACHA bread-making process[34:37] - PACHA's newest flavors[38:25] - Will's advice to consumersQuotes
[15:47] - "One of the biggest things about regenerative agriculture is it conserves water. You don't have to use as much water, and it also prevents flooding." ~ Madeleine Hamann
[17:32] - "We're creating food that will regenerate your gut and lead you to the healthy life you want, get you away from prescriptions, and get you away from all the pain and inflammation in your body. That's what we are about." ~ Will Buttner
[37:31] - "I have a lot of hope for what can happen with our food system, and it's going to be driven by consumers. It's not going to be easy, so people have to keep doing that work of trying to understand what's good for their bodies." ~ Madeleine Hamann
[40:03] - "We vote with our dollar. So, support brands that are clean and support people who are pushing that agenda. That's how we reclaim our health in this society." ~ Will Buttner
Links
Madeleine Hamann on LinkedInWilliam Buttner on InstagramTrilogy SanctuaryLive PachaLive Pacha on InstagramUSDAOne Step CloserDr. Bronner'sTraditional MedicinalsNumi TeaClover SonomaInvest in PACHAConnect with Jen
Jen on InstagramJen on FacebookThe Wake Up Label LetterSubscribe and stay in touch
Apple PodcastsSpotifyUse the code "wakeup" at https://livepacha.com/?ref=wakeupandreadthelabels for a discount.
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In this episode, Jen talks with Hilary Phelps, a wellness coach, addiction recovery advocate, speaker, and facilitator who has transformed personal trials into a platform of empowerment and inspiration. Hilary is also the founder of The Right Room, a platform that empowers women to navigate significant life transitions like divorce, sobriety, and career changes, encouraging them to live authentically and pursue their passions.
Hilary shares her story of alcohol addiction and her recovery journey. She talks about her life and relationships, the turning point at which she decided to quit drinking, and how she is now an advocate for women's empowerment.
In this episode:
[03:35] - The impact of family success on recovery[06:08] - Hillary's journey to sobriety[11:00] - Early struggles and turning points[18:35] - Hilary's turning point[20:40] - Committing to rehab[25:44] - The importance of self-reflection[27:07] - From recovery to completing an Ironman[31:52] - Empowering womenQuotes
[18:13] - "That label of an alcoholic is so tough because only you can really diagnose yourself." ~ Hilary Phelp
[23:10] - "I didn't know how to feel feelings because anytime I felt a feeling, I would drink over it." ~ Hilary Phelp
[26:03] - As women, we continuously say yes to things and put things on our plates. We start to lose who we are and the purpose of why we think we're here. So, if we keep saying yes to certain things, we say no to ourselves." ~ Hilary Phelp
Links
Hilary Phelps on LinkedInHilary Phelps WebsiteThe Right Room SanctuaryConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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A mindful eating lifestyle often begins with understanding where our food comes from and how it is grown. The path from seed to table can be influenced by practices affecting our health and the environment. Beyond cultivating crops, regenerative farming is a way of growing food that seeks to revitalize the health of the soil. This ethical approach creates more sustainable food and nutrient-rich produce and helps maintain a healthy earth for future generations.
In this episode, Jen talks with Benina Montes, Owner and Managing Partner of Burroughs Family Farms. Benina started farming almonds with her father in 2002. In 2006, she started transitioning the first almond blocks to organic, and by 2015, the whole farm was certified.
Jen and Benina talk about regenerative farming principles, the challenges and benefits of maintaining high-quality produce, and how Burroughs Family Farms produces almonds, olive oil, and organic meats using sustainable farming practices.
In this episode:
[02:01] - Burroughs Family Farms' products[04:07] - Benina's thoughts on grocery store products[06: 14] - Principles and benefits of regenerative farming[11:52] - Benina's thoughts on pesticides[15:41] - Certifications for regenerative agriculture[17:53] - How to identify high-quality olive oil[21:41] - The benefits and uses of regenerative organic almond butterQuotes
[07:14] - "Sustaining is not necessarily making anything better. It's just not making it worse. And we want to leave things better than we found them." ~ Benina Montes
[09:02] - "It's all about having healthy soil. Healthy soil, healthy plants. Healthy products, healthy people. That's what our goal on our farm is." ~ Benina Montes
[10:58] - "We're big advocates of having more and more people try regenerative farming. It's not just good for the farmers. It's good for the consumers as well." ~ Benina Montes
Links
Benina Montes on LinkedInBurroughs Family FarmsCalifornia Olive Oil CouncilConnect with Jen
Jen on InstagramJen on FacebookRecipes & SwapsSubscribe and stay in touch
Apple PodcastsSpotifyUse the code “wakeup” to get a 20% discount on Burroughs Family Farms' products.
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Cortisol, often called the stress hormone, plays an important role in our bodies' response to stress. While a certain amount of stress is necessary for survival, prolonged exposure to high cortisol levels can negatively impact our health and well-being. Fortunately, there are simple, actionable steps for managing cortisol levels and reducing stress, leading to not just a fine life but an optimal one.
In this episode, Jen talks with Dana Lewis. Dana is a mother, a widow, a nutrition expert, and the host of the Stop Faking Fine podcast. After tragically losing the love of her life and the father of her three boys to cancer in 2013, Dana shifted from traditional engineering to being solely focused on understanding the effects stress has on the body. She is committed to inspiring others to stop settling and step into living with more energy, focus, and mental clarity. Dana teaches simple, sustainable habits to help manage your stress and show up as your best every day.
Jen and Dana discuss actionable strategies for reducing inflammation, managing stress hormones, and enhancing dietary and lifestyle habits for better health and well-being.
In this episode:
[03:06] - The story behind Dana's desire to specialize in stress management[07:15] - The effects of stress on the body[08:21] - What high cortisol means[13:00] - Why people continue to gain weight despite their efforts to lose it[14:09] - Other ways to lower inflammation besides diet[20:55] - How Dana's functional guacamole is made[23:10] - The relationship between high cortisol levels and rage[27:21] - The one thing people can do to manage their stressQuotes
[07:29] - "Stress creates inflammation. And inflammation is the root of all evil." ~ Dana Lewis
[08:33] - "Your cortisol hormone is your stress hormone. It sets the stage for the rest of your hormone, either harmony or disruption." ~ Dana Lewis
[13:51] - "Look at food not as a diet but more as a solution to your problem." ~ Dana Lewis
[29:53] - "Recognize how you feel. Empower yourself to step into living your absolute best." ~ Dana Lewis
Links
Dana Lewis on LinkedInDana Lewis WebsiteDana's Nutrition Cheat SheetStop Faking FineHappy JuiceConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotify -
In this episode, Jen talks with Doug Wolkon, founder of Kauai Farmacy in Hawaii. They discuss the importance of consuming real foods and avoiding processed ingredients to achieve optimal health and reduce inflammation. Doug shares his personal journey from private equity in New York to establishing a permaculture oasis in Kauai, highlighting the benefits of plants like turmeric and tulsi. Jen and Doug also share practical advice on integrating herbal medicine and nutrient-rich foods into daily life, the importance of local and regenerative farming, and advocating for greater awareness and responsibility in dietary choices. Learn more at WakeUpLife.com.
Use the code “WAKEUP” at https://kauaifarmacy.com and get 20% off your order.
Links
Doug Wolkon on LinkedInKauai FarmacyConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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Cup Board Pro is deeply connected to the Young family's heartfelt story of loss and resilience. Following the passing of their mother to breast cancer and their father to a 9/11-related illness, Kaley and Keira Young found strength in carrying on their parent's legacy. By continuing the product their father started, they have created more than just a cutting board – they have crafted a legacy that honors their parents' memory and supports those in need.
In this episode, Jen talks with Kaley and Kiera about their journey of living out their parents' legacy. They share their story of loss, resilience, and determination, reflecting on their parents' love of cooking and commitment to family. The sisters also talk about making history on Shark Tank, the unique features of Cup Board Pro, and how they give back to families impacted by 9/11-related illnesses.
In this episode:
[01:19] - The inspiring story behind Cup Board Pro[05:19] - What makes Cup Board Pro special[09:30] - Kaley’s and Keira's background[11:55] - How buying Cup Board Pro helps people[13:05] - Kaley’s and Keira's life after losing their parents[16:32] - Cooking With the Firehouse ChefQuotes
[06:05] - "My dad always used to say that there's a distance between you and your countertop while you're prepping. So that's where the cup fits perfectly between you and your countertop." ~ Kaley Young
[11:11] - "We hear people all the time telling us how much they love the Cup Board Pro, and they think of our dad every time they use it. That aspect is special for us, just to be able to carry on how amazing our dad was." ~ Kaley Young
[12:09] - "Twenty percent of our piece of the cutting board goes to the FDNY Foundation, a charity that's close to our hearts. Being able to give back to that is really important to us." ~ Kaley Young
Links
Kaley Young on LinkedInKeira YoungCup Board ProFDNY FoundationCooking With the Firehouse ChefConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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Throughout history, milk has played a significant role in human nutrition. While convenient, commercially produced milk often undergoes heavy processing and homogenization, stripping away some of its valuable nutrients and natural goodness. Live Vessel, however, believes there's a better way. By cold-pressing fresh, raw, and organic ingredients, Live Vessel produces a variety of milk and creamers that maintain their true taste and health benefits.
In this episode, Jen talks with William Robinson, Founder of Live Vessel. William started the company in 2019 after taking an online course in plant-based culinary and confectionary desserts. The pure taste and quality of homemade plant-based milk inspired him to create his own brand.
William talks with Jen about his journey of creating pure, clean, plant-based milk free from fillers and artificial flavors. He shares the inspiration behind Live Vessel, the different flavors and bases of their milk, and the importance of using clean and organic ingredients in milk products.
Key Takeaways
[01:16] - How William started Live Vessel[07:21] - The importance of using organic ingredients[09:22] - The different milk flavors available at Live Vessel[13:06] - Why Live Vessel's milk is creamier than other milk[16:30] - How people use Live Vessel's milk and creamers.[20:19] - Why William uses raw ingredients in his milk products[21:18] - The best way to find Live Vessel's productsQuotes
[02:08] - "As soon as I tried making my own plant-based milk, my life completely flipped. I can't go back to the store to buy this anymore. I have to continue doing this at home." ~ William Robinson
[08:19] - "I'm passionate about putting only organic foods in my body, and I want to serve my community with the same because the quality of ingredients is just outstandingly different when you taste something organic and non-organic." ~ William Robinson
[21:45] - "Everyone should have a wake-up moment in their life because it really changes the way you have an outlook on everything." ~ William Robinson
Links
William Robinson on LinkedInLive VesselRamsey Farmers MarketConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotifyGoogle Podcasts -
Consumers today crave convenient, healthy snacks they can feel good about. They want healthier options with more flavor, satisfaction, and transparency. However, creating a mess-free, shelf-stable snack without compromising taste or nutrition is challenging. realsy understands this need and created snacks that are the perfect pick-me-up, pre-workout fuel, and guilt-free treat, proving that health and convenience can go hand in hand.
In this episode, Jen talks with Austin Patry and Sophia Karbowski, the Co-Founders of realsy. As young entrepreneurs aspiring to do big things, Austin and Sophia became business partners in college in 2017 while studying entrepreneurship. They started their first business with an unrelenting mission to spread healthy vibes all over the country, growing from a single food truck to health food cafes on college campuses across the country. Since then, Austin and Sophia have entered the CPG (consumer packaged goods) space with a strong desire to make their genuinely nutritious food options more accessible and convenient.
Austin and Sophia talk with Jen about their journey from starting a smoothie and acai bowl cafe in college to launching realsy as a consumer packaged goods brand. They discuss how realsy provides a convenient and nutritious snacking option, how they developed their unique product, and the challenges they faced in creating a shelf-stable, mess-free snack. Finally, Austin and Sophia share their vision for the future of realsy and their commitment to providing consumers with clean, convenient snacks.
In this episode:
[01:15] - How Sophia and Austin became business partners[05:04] - What it takes to produce on-the-go nut butter-filled dates[06:49] - What sets the Medjool date apart from other dates[07:48] - What makes realsy a great snack[10:16] - The ingredients of realsy snack bars[12:27] - Where and how realsy ingredients are produced[14:08] - Where to find realsy products[16:03] - The nutritional benefits of realsy snacksQuotes
[04:13] - "We created realsy because dates are a produce item. We decided to take something that was a produce item and make it easier to take on the go, fun, interesting, convenient, and that tastes amazing with the nut butter on the inside." ~ Sophia Karbowski
[05:38] - "We wanted to create something shelf-stable that's portable, lightweight, and not a mess. It is not only shelf-stable but also has a consistency that's not oozing out and a little bit thicker." ~ Austin Patry
[11:20] - "What does nutrition mean to us? It really is just whole foods and ingredients that you recognize. It's as simple as that." ~ Austin Patry
[11:51] - "You shouldn't be eating anything you can't picture holding the separate ingredient in your hand. If you can't imagine what one of the ingredients looks like in the palm of your hand, then you shouldn't be eating it." ~ Sophia Karbowski
Links
Austin Patry on LinkedInSophia Karbowski on LinkedInrealsyrealsy snacks on InstagramFresh ThymeHungryrootConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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There are many types of tortilla chips available, but not all are created equal. Most chips on the market are made with corn and cooked in seed oils. MASA offers a healthy alternative with their handmade chips, fried in beef tallow and prepared via nixtamalization, an ancient technique used by the Aztecs for centuries to enhance the healthful benefits of corn.
In this episode, Jen talks with Steven Rofrano, Co-Founder and CEO of Ancient Crunch, maker of MASA chips. Steven shares how he started a company that makes tortilla chips free from preservatives and unhealthy seed oils. He also explains how MASA chips are made and emphasizes the dangers of seed oils and their impact on our health.
Key Takeaways
[01:20] - What MASA means.[02:56] - What inspired Steven to start a chip company.[06:21] - The beginnings of Steven's snack innovation journey.[08:30] - The digestibility and cultural significance of corn chips.[10:08] - The traditional process of making corn chips.[13:03] - Why MASA uses only organic corn for its chips.[15:19] - How seed oils impact American diets.[17:52] - The dangers of seed oils in human health.[21:29] - The taste and texture of MASA chips.[23:48] - The best frying fat for ultimate tortilla chips.Quotes
[03:48] - "The chip market may seem saturated, but it's actually completely vacant because there are no good chips in the chip aisle." ~ Steven Rofrano
[15:41] - "Seed oils are the single largest toxic thing people consume in the largest quantities. They are unstable in the biology of humans." ~ Steven Rofrano
[22:02] - "MASA chips are thicker than your normal chip. They're much sturdier and hardier, so you can sink your teeth into them. They're very satisfying and better than any other tortilla chip you've ever had." ~ Steven Rofrano
Links
Steven RofranoMASA ChipsSeed Oil ScoutConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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The human body is a complex ecosystem. Like any ecosystem, it thrives on a foundation of healthy building blocks. With so many toxins, pollutants, and stressors in our environment today, prioritizing cellular health and fortifying the cell membrane plays a key role in achieving optimal health and wellness.
In this episode, Jen talks with Jessica Kane, Chief Marketing Officer at BodyBio. Jessica drives growth through innovative, data-driven strategies in both B2C and B2B markets. With a focus on driving customer acquisition and brand building, Jessica leverages her strategic, creative, and analytical expertise to promote wellness and transformative health solutions.
Jen and Jessica talk about cellular health and how the cell membrane is the gatekeeper, controlling what enters and exits our cells. They also discuss how cell membranes break down as we age, the effects of toxins in our cells, and how BodyBio can strengthen and support cellular health.
Key Takeaways
[01:15] - A brief history of BodyBio.[02:24] - What it means to make people healthier, one cell at a time.[04:00] - How aging affects the cell membranes.[05:01] - Creating a healthier cell.[08:14] - How phospholipids relate to cell integrity and dementia.[09:06] - Foods that can help maintain good cellular health.[10:05] - How BodyBio sources raw materials.[11:23] - The difference between brain and cell health supplements and gut health supplements.[14:42] - What actions affect cell membranes.[15:30] - Signs of deteriorating cellular membranes.[16:53] - Protecting cell membranes against modern threats.[17:17] - Where people can find BodyBio.[17:53] - Transformative cellular health and recovery stories.Quotes
[03:05] - "There is nothing more root in the body than ourselves. So, if you strengthen and build your cellular health, all your body's systems are able to function better." ~ Jessica Kane
[03:22] - "If your cells are unhealthy and you have a leaky cell membrane and a leaky cell wall, toxins are getting in and changing your epigenetics. They're altering your health." ~ Jessica Kane
[05:17] - "There are so many different claims about cellular health these days. But the most important thing is strengthening your cell membrane because that's where the cell's activity happens." ~ Jessica Kane
Links
Jessica Kane on LinkedInBodyBioTerry WahlsThe University of IowaConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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Commercially produced kibble has been a go-to option in canine diets. While undeniably convenient, these dry foods may often contain fillers, byproducts, and preservatives that may not be ideal for a dog's overall health. A growing trend in pet nutrition emphasizes a diet rich in fresh, whole ingredients. This shift to fresh food emphasizes minimally processed meals that retain nutritional value, making those nutrients more bioavailable and digestible for canines to absorb and utilize.
In this episode, Jen talks with Dr. Jennifer Kwon, Director of Veterinary Partnerships Education and Outreach at JustFoodForDogs, a pioneer in fresh pet food. Dr. Kwon is passionate about promoting pet health and well-being through nutrition. She has been with JustFoodForDogs since its inception and has played a key role in developing healthy and balanced dog diets. With her expertise and dedication, Dr. Kwon has helped countless pets improve overall vitality and thrive on real, fresh food.
Jen talks with Dr. Kwon about the importance of feeding dogs real and fresh food. Dr. Kwon explains the difference between food and feed when it comes to dog nutrition. She sheds light on the benefits of feeding dogs a diet free from processed kibble and addresses common health issues in dogs, such as obesity, skin issues, and allergies, as well as how a fresh diet can help alleviate these problems.
Key Takeaways
[02:10] - The founding of JustFoodforDogs.[03:05] - The difference between food and feed for dogs.[04:40] - The potential impact of pet food on dog's health.[06:06] - Why fresh food matters for dogs.[07:59] - The different types of food and flavors available at JustFoodForDogs.[09:11] - How to determine the best diet for dogs and how to order.[10:44] - JustFoodForDogs' approach to traveling and refrigeration.[11:53] - Testimonials about dog's transformations after consuming JustFoodForDogs products.[13:40] - Sensitivities of dogs to certain foods.[16:17] - Dog snacks from JustFoodForDogs.[18:36] - JustFoodForDogs adoption program.Quotes
[06:28]- "Fresh food really matters because, just as we see in human health, consuming fresh whole foods plays a crucial role in promoting the well-being of our pets. Fresh whole foods are cooked minimally. That makes the nutrients more bioavailable and digestible, leading to better nutrient absorption." ~ Dr. Jennifer Kwon
[09:44] - "We believe that every dog is an individual. Just like humans, everyone is different. And because we're so bio-individual, we don't want a cookie-cutter diet for everybody." ~ Dr. Jennifer Kwon
[19:32] - "We want more lives, more love, and more dogs to live longer and healthier." ~ Dr. Jennifer Kwon
Links
Dr. Jennifer KwonJustFoodForDogsJustFoodForDogs on InstagramJustFoodForDogs on FacebookJustFoodForDogs on X / TwitterShawn BuckleyPAWS ChicagoKorean K9 RescueWags and WalksConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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The food industry has long recognized the consumer demand for clean, healthy snack options. However, many store-bought snacks, while appearing healthy on the surface, contain hidden sugars, additives, and preservatives. Solely recognizes these needs and is up to the challenge. They lead the clean snacking movement by offering simple, transparent, and delicious snacks made with whole, organic fruits. Their commitment to using only a few natural ingredients sets them apart from other brands that rely on artificial ingredients.
In this episode, Jen talks with Simón Sacal, Founder and CEO at Solely. With more than 20 years of experience in the food industry, Simón is a pioneer in creating healthy snack options. He started Solely by inventing a technology to make fat-free potato chips and has since expanded the brand to include fruit jerky, gummies, dried fruit, and pasta. Simón's mission is to provide consumers with clean, nutritious, and guilt-free snacks made from ingredients that humans have used for thousands of years.
Simón talks with Jen about how Soley uses real ingredients, like organic fruit, to create their fruit jerky, gummies, dried fruit, and pasta. Simón also shares how he sources organic fruits and the challenges in developing these products. He highlights the significance of organic farming in ensuring that the fruits used in their products are free from harmful chemicals.
Key Takeaways
[01:30] - An overview of Simon's background and how Solely got started.[02:59] - The fat-free movement.[05:04] - The challenges of creating clean and simple snacks.[07:21] - The challenges companies face in creating clean snacks.[09:18] - Solely's source for organic fruit.[11:15] - Solely's fruit jerky products and their taste profile.[14:57] - How Solely's fruit gummies are produced.[16:02] - Harmful ingredients in popular fruit snack brands.[20:13] - How Solely produces its pasta options: spaghetti squash and green banana.[23:34] - The best way to get Solely products.Quotes
[04:08] - "At Solely, we go far beyond better for you. We do good for you. So, we only have food that humans have been eating for thousands of years and that we know nourishes and is good for you." ~ Simón Sacal
[09:34] - "Being close to the farmers is a huge part of the business in many ways. It makes it sustainable. It makes it human. It makes it work. It's the only way you can really control the fruit and make it long-term sustainable." ~ Simón Sacal
[10:19] - "Sometimes, you think you're eating clean because the ingredients look clean. But if you have a lot of pesticides on the product, it could be even worse than having something that is not perceived as clean. So, we make a huge effort to go organic." ~ Simón Sacal
Links
Simón Sacal on LinkedInSolely Fruit SnacksSolely on AmazonJimbo's NaturallyCostcoKrogerAlbertsonsTargetConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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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 LinkedInBearded BrothersBreaded Brothers InstagramCostcoAmazonWhole Foods MarketConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotifyGoogle PodcastsGet 25% off your Bearded Brother purchase. Use the code Wakeup at https://www.beardedbros.com.
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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 InstagramSweet Addison’sSweet Addison’s InstagramThe University of MaineChips Ahoy!Mrs. FieldsFamous AmosConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotifyGoogle PodcastsGet 10% off your Sweet Addisons purchase!
Use code: Wakeup10 at https://sweetaddisons.com.
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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 InstagramMartin Reise YoutubeMartin ReiseDie Welt des WassersPepsiCoca ColaCostcoFDAVitamin WaterSmart WaterEssentia WaterConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotifyGoogle 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 InstagramBrooke Harris LinkedInGoodmylk Co.Ritual Coffee RoastersFolgers CoffeeSo DeliciousAlmond BreezeOatlyConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotifyGoogle 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 LinkedInDarë Vegan CheeseWhole Foods MarketConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
Apple PodcastsSpotifyGoogle 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 InstagramNicole on LinkedInThe Rise of Plant-Based Butter with Lauren Montgomery Lovebird CerealGeneral MillsYoplait YogurtPlentiful KitchenAWG BakeryBase Culture BreadsSprouted PowerTrader Joe’sCarbonautBanzaMiracle NoodleCopellos PastaMonty’s Plant-BasedOutback SteakhouseQuaker OatsOatlyStarbucksConnect with our host
Jen on InstagramJen on FacebookWake Up and Read the Labels!Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!Subscribe and stay in touch
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