Life Happens. Here's How to Make Adjustments When Things Don't Go as Planned
Lauren S. and Maggie stop in to talk about making adjustments to your nutrition when life gets messy. It’s easy to make a plan, but what we do and how we handle when life forces deviations from that plan is the difference between hitting a speed bump and completely derailing.
TRANSCRIPT
LAUREN S.:
So do we have a general sense of what we're talking about today for what we want to achieve?
MAGGIE:
RYAN::If you just ask us questions, then we'll be good.
LAUREN S.:
Yeah.
RYAN:
Yeah. This is going to be a big ironic episode.
LAUREN S.:
Yeah, there's going to be... we're just going to throw things in there and see what happens.
MAGGIE:
And hopefully it won't be 45 minutes, so we'll keep this short.
LAUREN S.:
Yeah, hopefully it won't be hard to edit.
RYAN:
Perfect!
[INTRO MUSIC]
RYAN:
Hi, friends. Welcome to BIN Radio. How's it going, everybody?
MAGGIE:
Good morning. It's good.
LAUREN S.:
Good.
MAGGIE:
I guess it's afternoon. Not morning.
RYAN:
It is. That's okay. My name is Ryan. I'm hanging out, I'm riding solo for the second week in a row. Acacia's away taking care of
her business. And with me, you heard the dulcet tones of Maggie and Lauren. How are both of you?
MAGGIE:
So good. So good.
LAUREN S.:
Good. I'm going on a trip soon, and I'm trying to find books to read and need recommendations.
RYAN:
Where are you going?
LAUREN S.:
I'm going to a cabin in the Shenandoahs for my birthday.
RYAN:
Oh, wow!
LAUREN S.:
Going to go see some waterfalls. There's waterfalls in Virginia, you know.
RYAN:
Like western Virginia?
LAUREN S.:
South, southwest Virginia.
00;01;40;16 - 00;01;41;07
RYAN:
Ohhh. Okay. That makes sense.
LAUREN S.:
Once you get further towards Charlottesville. You know the shape of Virginia and there's a little tip there? There's some
waterfalls down there.
RYAN:
So that's exciting. And you need you need some nice relaxing books for when you're not looking at waterfalls?
LAUREN S.:
Yes.
MAGGIE:
Like novels?
LAUREN S.:
I don't know because I don't know whether I want novels or like an easy book or like a like a personal development one. I am
trying to decide fiction or nonfiction. I don't know which way I want to go.
MAGGIE:
Okay. So I started... have you read Into Thin Air?
LAUREN S.:
No.
MAGGIE:
Okay. So I started reading it and it is so far fantastic. It's about the Everest disaster. And it's written by Jon Krakauer, who
wrote Into the Wild. And he was there, you know? It was it's really good. It's a page turner.
LAUREN S.:
I'll put that on my list and look at it.
RYAN:
If you're looking for the nonfiction self-improvement type thing, I would encourage you to get The Courage to Be Disliked.
LAUREN S.:
Oh.
MAGGIE:
Ooh.
LAUREN S.:
That might be one that I like.
RYAN:
Yeah, yeah. It's not quite what you would expect by the title, but. Very good all the less. When are you going?
LAUREN S.:
My birthday weekend, which is not this weekend, but next weekend. Next Saturday.
RYAN:
So this will drop next week. Next Tuesday. So people have a couple of days advance to A.. give book recommendations and B.
inundate you with happy birthdays.
LAUREN S.:
Yeah. There you go.
RYAN:
Maybe, maybe not do that, everybody.
LAUREN S.:
All of a sudden just getting these DMs about book recs.
MAGGIE:
Yeah.
RYAN:
It's better than getting like, "Hello I be sugar daddy to you. Give me your bank info."
LAUREN S.:
"I need pictures of your feet."
RYAN:
Yeah, exactly. Well, as you can tell, we don't have much of a plan. Which is ironic, because this episode is about what to do
when your plans kind of go astray. You know, what was the preliminary name for this episode?
LAUREN S.:
"When plans go out the window and you need to make adjustments."
RYAN:
You know, you have that old adage, fail to plan. Plan to fail.
MAGGIE:
Yeah, it's very true. And I have been actually struggling with this. My check-in, I was like, I know that I'm really successful
when I plan and I just cannot get it together. I actually had I started planning and then I forgot that I had Dallas Stars
hockey, right? And we're season ticket holders and so we go all the time, and I love popcorn and I had this super long day
and then I was like, "Dang it!" I have the game and I've already eaten dinner before I go and then you're sitting there for, you
know, two and a half, 3 hours watching hockey. And, uh, I had to have popcorn and it threw off my whole day.
And so it is important to know that sometimes it's going to happen and you have to just go with it. And if you want to have
the popcorn, you can have the popcorn and you just move on to your next day or, you know, whatever that you didn't have
planned. And I think that we just put a lot of pressure on ourselves to have these, like, perfectly green check-in days, check-
in weeks, that everything is all perfectly planned.
And while that is good, I feel like it just puts so much pressure on us at the same time. Like too much stress to have
these, like, perfectly green weeks. But at the same time, planning is what allows us to be successful. So planning is super
important, but things come up and things go sideways. And I think that we need to make sure that we don't freak out when
it happens.
LAUREN S.:
And especially if it's something like a last minute... well, you forgot that you had that game, which can happen. But if it's
also like plans where your friends say, "Hey, let's go out to dinner" or something like that, we shouldn't have to feel like we
have to forgo those plans or say no just to stick to our macros and our numbers because I think all of the coaches are about
"memories over macros", you know it's cliche by now, but it's true.
You shouldn't have to forgo your social life and those memories and those events just because you're like, "Oh, if I go to this
thing, I'm going to be over." No! Go to the event, make the best decisions that you can possible with what's being given. And,
you know, as Maggie said, go on to the next day and tomorrow's a brand new day. And even going back to what you normally
do. And it's not going to be that big of a deal.
MAGGIE:
Yeah. And I think especially if somebody asks you out to dinner, if you have time and you can look at the menu ahead of
time, that's always going to be a good way to go because then you don't have to spend your time on your phone when
you're at the restaurant. If you want to track it and, you know, make adjustments, which, unless you're having an issue with
tracking, I think it's a good idea to go ahead and track that meal.
But get on the website, look at the menu and just try your best to play a little macro Tetris and make it work. Sometimes
it's not going to be perfect, you know, but you're at least going to be way more successful at doing that than going and being
really hungry and eating all the things and drinking all the alcohol and all that.
LAUREN S.:
Or just not looking ahead and saying, "Oh, well because I'm going to this thing. I'm just going to do whatever I want." It's like,
no, just be smart about it. Even though these plans are last minute, look and see what can kind of work and fit into your day.
RYAN:
Yeah, yeah. A big part of what we do is try to help people build their tool chest. We're big on talking about building your
tool chest and that will give you the opportunities to navigate that, hopefully. And so one of the foundational things we talk
about is that, yes, it is very good to plan because you're eliminating the variables from your day to day.
But guess what? Like Mike Tyson said, "Everybody's got a plan till you get punched in the face." Well, hopefully you're not
getting punched in the face. But, if you forget your friend's birthday, forget that you're going out, you want to go grab drinks
with your coworkers, whatever. There's an infinite number of circumstances that will come up, and unless you're working on
a very specific timeline for a competition that requires you to be a certain weight, you should allow yourself the flexibility to
handle and to navigate this stuff.
And, you know, sometimes that simply a matter of you're just going to take that medicine. Like, hey, you ate some popcorn.
Cool. I think so much of what people's issues and anxieties when they come up is, they want to give themselves permission
that they can do this. And we try to let them know, yes, you can do this and you just have to accept the tradeoff.
That's really what it comes down to: Yeah, you can do whatever you want. You're not immune from the consequences of it,
good or bad.
LAUREN S.:
Yeah, I was actually talking to a lot of my clients this past two weeks about trade offs and decision making. And and I love
this chart- I'm going to plug this- Precision Nutrition has an amazing chart, I think it's called something like The Cost of
Being Lean. And they show a breakdown of if you want certain body fat percentage, here are the pros and cons, but here
are the things you'll have to do, and then here are the things you'll have to forgo. And you notice as it gets the body fat
percentage goes down and the person gets leaner, there's more of a cost. And it costs and costs and costs.
And I do like looking at that, giving that to my clients and saying look at the trade offs of what you would have to do
to achieve this. Then ask yourselves, are these trade offs worth it to you? What is it going to cost socially, mentally,
emotionally for you to get there? And is that even worth it at the end?
MAGGIE:
Cost is pretty big.
LAUREN S.:
And usually the cost is huge. Yes. Yes. That the more extreme, the bigger the cost.
RYAN:
Yeah. And we've talked about on several episodes, it's sort of a running theme, of course there are circumstances where you
need to do that and those sacrifices should be short term. And I'll probably take this into the social media realm and say
yeah, it's hard sometimes when you see popular Instagram accounts and they're always looking stage ready, they're always
eight packed up and they got their veins popping and everything else.
And what you don't see, especially if it's a popular account, is they probably did a series of photoshoots throughout a
specific day and probably did a lot leading up to that. And then also you never know what kind of "extracurriculars" they're
putting into their body. So yeah, of course if you put a bunch of Winstrol in your body, you're going to look a certain way.
And that can set up an unreasonable expectation for outsiders. And it's just one of those cognitive distortions that you need
to keep in mind and try to fight against to kind of level you out. Because even for all of us, it can be a little bit of a trip.
MAGGIE:
Yeah, for sure.
RYAN:
Talking about planning: What are some of the things you guys talk about with your clients? What do people need to do to at
least attempt to plan for the most success? Because I feel if you plan, then you have the least amount of variables that you
can then navigate.
MAGGIE:
Something that works for me- I think one of the issues is getting tired of the food that you have prepped throughout
the week. And one of the things that I like to do is I like to make sure that my breakfasts are simple, like overnight oats,
something I can just grab.
And lunch, I use a food prep service a lot. I use Snap Kitchen a lot. Or I'll make like something simple, like chicken salad,
that can last for several days. And then I don't plan my dinners until I know what everybody wants, because I'm feeding more
than just me. So I'll have some input from them.
And I think that having the For Sures planned for your day, you know, breakfast, lunch, a couple of snacks that you love,
maybe a treat that you want helps. Like, I love to have Core Power with cereal and so I'll make sure that that's planned. So I
have that to look forward to and then kind of work that into it.
I find that if I do that, then I can change to keep things interesting in the evening. And then if something comes up and I
need to go out, then I can adjust for that as well. But I think having kind of a loose structure, if you feel like you need a little
bit of more freedom is better than having every day planned out.
Some people work well that way. Some people work well, though, to have every day, every meal planned out, you know?
LAUREN S.:
Yeah. That's what I do. That works for me. I'm not feeding other people, though, so it works for me. Some people really mind
eating the same things every day, I don't mind doing the same things every day. But I will say about times or if you're getting
tired of the same foods... What I actually really like doing is having different condiments on hand. So I love hot sauce, so I
have like different hot sauces. I like to go to the store and I like to see what kind of different seasonings there are, different
sauces and finishing seasonings. So the difference between like what you cook with and what you have just to put on top of
food.
And I almost feel like sometimes if I'm getting bored with the taste, I like switching it up and putting different things on top
and it can completely change the dish. So that can be something. And being like, "Oh, I'm getting really tired of my food at
the end of the week, what do I do?" Add different things to it. So add a sauce or something, or try a different vegetable, or
maybe find some sort of interesting thing that you can add to it to enhance it a little bit, make it a little different just to try
to change the flavor up.
MAGGIE:
So I was actually just talking to a client yesterday about that, about seasoning. You can make chicken taste so different just
by how you cook it, like, are you cooking it with lemon pepper? Are you cooking it with kind of an Asian inspired flair? But
just changing that up is huge. And I never thought about changing up the seasoning after you cook it, though. I didn't even
think about that.
LAUREN S.:
Yeah, it's not so much like the chicken is already seasoned, but I would I use like different sauces, different common
condiments. Like I have like a pepper jelly that is like- I think like the macros are essentially like zero and it's so good on so
many things. I put it on burgers, I put it on toast.
Yeah, like this banana pepper jelly I found on a whim is incredible.
RYAN:
Where'd you find it at.
LAUREN S.:
I found it at Whole Foods.
RYAN:
Okay. Yeah, I have to go to Whole Foods then.
LAUREN S.:
It's a banana pepper jelly and it's so good. It's really good on burgers. Like it's my go to burger condiment.
RYAN:
Fair.
MAGGIE:
Like, you probably love Hot Ones.
LAUREN S.:
Yeah, the banana pepper jelly is not hot-
MAGGIE:
No, no, no I meant the show. Have you watched Hot Ones?
LAUREN S.:
No. Oh, that like the YouTube channel? No!
MAGGIE:
You've never watched it? And you love hot sauce?
LAUREN S.:
It's like celebrities eating hot stuff?
MAGGIE:
It's so good!
RYAN:
Yeah. They have chicken wings, they eat them with increasing levels of heat. Yeah. And the interviewer guy will ask
questions in between them taking bites of it and they go and tell until they either finish or they stop.
LAUREN S.:
I'm going to go down a rabbit hole and binge this.
MAGGIE:
Yeah. You totally should. You need to do that. Sorry I didn't mean to change subject, but yeah.
LAUREN S.:
No it's fine. But now I need to go watch it.
MAGGIE:
It'll just give you ideas of like different hot sauces.
RYAN:
I like the idea of changing the seasonings because it is the identity of a dish. And so if you take something like, oh, let's just
say chicken and rice and bell peppers, you can make that go anywhere in Latin America to anywhere in Asia depending on
what you put on it. And with those seasonings, you're not really adding calories. In some of the sauces, sure.
But you can adapt for that. You know, and that's not a big deal.
But that's how I started to frame things because at that point, you're tinkering around the edges, so you know that it's not
really going to change the protein content, maybe the fat content, maybe the carb content can be up or down, you know, ten
grams. It's not really a big deal.
So... I like that we ended up on a full food prep tangent, but that's okay. And that's one of the things to be mindful of is like,
yeah, you know what? So sometimes it's boring, sometimes it's not really glamorous.
MAGGIE:
Yeah. Well, what are you doing if you're making something, it turns out terrible? You know, like you have something totally
planned and you make it, and you're like, this is not edible. This is terrible. So then what?
LAUREN S.:
There's a lot.
RYAN:
Go to Chipotle.
LAUREN S.:
That's one option. Ryan, you mentioned a good option that if you have time to go to the store, picking up a rotisserie
chicken, that can be a really easy thing. You don't have to cook it. Like if you have, I don't know, rice. Rice is super easy to
cook. You can't screw up rice. I mean, I guess you can, but like it's really hard.
RYAN:
Cook it with way too much water for way too long. You're going to end up with like a weird little slab.
LAUREN S.:
Yeah, but like, most people know how to cook rice and some rice, you can just get some salad vegetables, vegetables for
salad. Done. You don't have to cook the vegetables, you cook the rice, rotisserie chicken is done. You can do that if you have
time to go to the store.
You know, you could have breakfast for your meal or you could have have frozen options on stock. I will keep frozen bags of
like meals or they're coming out of some great frozen meals lately. Like, Frontera is great, Primal Kitchen's great. There's a
couple other ones. It's really good quality frozen meals and the macros are really good. Mm hmm.
And I also like Kevin's. Kevin's is a good one, like or any of those. The already made pre-prepared stuff is getting really good.
And I like keeping those on hand in case I'm doing a recipe or something I've never done before and it turns out awful and
I'm like, "Well, I don't have any food, so..." And I mean, worst case, you can make a smoothie, you could do some protein oats.
It's helpful to have multiple protein sources on hand that you can just go to in case something goes wrong. You're making
something and it goes wrong. You have at least something that you can have for that day or that night until you figure
something out, maybe the next day. And you have to regroup, or something that can last you a couple of days before you
have time to go and get something else.
RYAN:
I like that.
MAGGIE:
Yeah, frozen meals have kind of saved my life over the years, you know?
RYAN:
It's low effort; you don't have to think about it.
MAGGIE:
You don't. And they last in the freezer for so long and also I think it's really a good idea if you're able to have a freezer that
you have just some backup meats in. And you if you have to, I hate doing this, but if you had to, you could defrost it in the
microwave.
You know, it never is good. It's kind of a mess, but it'll do in a pinch. And then you could, if you had even just some ground
beef or ground turkey in the freezer and you can make just some taco meat real quick and you're just having some frozen
vegetables in the mix. Frozen food is awesome.
LAUREN S.:
Yeah all that. Vegetables, potatoes, rice, all of that can really, really, really help and save your life.
MAGGIE:
And you can cook so much in the air fryer, too. Yeah, actually, frozen vegetables, they're not as good as fresh. But again,
we're in a pinch, right?
LAUREN S.:
So, yeah. And frozen vegetables are picked at the peak of freshness and peak season. So they do have a lot of nutrient
density so don't crap on frozen vegetables and think fresh are better because sometimes they are even better than the
fresh stuff, especially if it's out of season.
MAGGIE:
Yeah. And steaming them, you know the steamed bags are great.
LAUREN S.:
I use those so much, especially right now with so much going on. I have gone down to using a lot of steaming bag vegetables
and I just don't want to get involved in cooking.
RYAN:
And then honestly, like what I tend to do- take something like broccoli if it's fresh or even if it's frozen, just pop it in
Tupperware, don't completely seal it because you don't want it popping off, but for me, it's for 4-5 minutes in the microwave
and it'll steam perfectly. And you can adjust that to your preference of crunchiness or softness. Like if you want it to be
mush, that's cool. That's cool. Just make a soup out of it.
LAUREN S.:
I did that with green beans. I over-steamed them in the bag and they were disgusting.
MAGGIE:
Oh, green beans in the air fryer, man. So good. Yeah.
LAUREN S.:
Oh, so good. With some garlic.
MAGGIE:
Yep, yep, yep.
RYAN:
Yep. So more or less, we're encouraging people-and this is this is a good practice generally- cook at home, often. Pretty
much you should aim to do that for every meal because then you know what you're getting, you know how much you're
getting. And it's very, very good on your wallet.
LAUREN S.:
Yeah, it's.
00;24;13;22 - 00;24;37;22
RYAN:
Yeah, it's kind of a trip, you know. Sometimes it can mess with you mentally and you convince yourself that it's expensive
when you go to the grocery store- especially the past couple of months- you're dropping a lot of money, but break it down
by like a $2-3 bag of vegetables, you're getting three, four, however many meals out of it. And, you know, that becomes a
matter of a couple cents per meal.
LAUREN S.:
Yeah, that's always cheaper than going out to eat.
MAGGIE:
Something else that happens as a parent is that someone will say, "I have to stay. I need you to pick me up at this time," and
plans for them change. And so therefore our whole evening changes. Sometimes we're having to go through a drive through
because that's just the nature of the situation.
And I think that a lot of times what happens is we go through a drive through and we're like, "Well, we're already in a fast
food restaurant. We might as well just mail it in." But fast food restaurants really have come around to where you can make
good choices and you do not have to get the fried chicken.
Obviously depends on where you go; if you're going to Cane's and all they have is fried chicken. But you can, you know, like
at Chick-Fil-A or whatever, you can get a grilled sandwich or grilled nuggets, you can get these really good salads. They have
a really good chicken noodle soup. Like you can make better choices.
And I think for me, if I go really hungry, I'm going to eat way more and way bad things. But if I have a little snack, like even
a little applesauce before I go and I'm not starving, then I'm going to make better choices on the fly when my plans have
changed. So I think that's important too, is just kind of being aware of yourself.
If you have that tendency of, "I'm going to make really bad choices if I'm really hungry when I go through the drive through,"
so I want to encourage all the parents out there that have had to go through a drive through now and again that you do not
have to succumb to the worst thing on the menu.
You can make good choices. It's all about choices!
RYAN:
And if you're the parent, then you get to sort of impose where you go to begin with.
MAGGIE:
You're very correct about that. And I've done that on on road trips. I've done that where I'm like, we're going to find a
Chipotle or whatever.
RYAN:
We're not going to Whataburger!
MAGGIE:
Hey, don't hate on Whataburger!
RYAN:
I'm not! I'm not!
MAGGIE:
So good.
RYAN:
Oh, I know. That's the problem!
LAUREN S.:
I don't think Whataburger is good.
MAGGIE:
You probably love In-N-Out, don't you?
LAUREN S.:
Yeah...
MAGGIE:
There it is!
RYAN:
Love both in their own way.
LAUREN S.:
I do like In-N-Out, but I like, oh, what's it called in Georgia?
MAGGIE:
I don't know.
RYAN:
Cook Out?
LAUREN S.:
It's like a rival to In-N-Out.. Ooh Cook Out. Cook Out's good.
RYAN:
Cook Out's fantastic.
MAGGIE:
What's a rival to In-N-Out?
LAUREN S.:
It's like it's basically like Cook Out's like almost like the In-N-Out of the South.
MAGGIE:
Oh, that's like the name of it. Okay I got you.
LAUREN S.:
We don't have any Cook Outs in Virginia. I wish we did there.
RYAN:
You gotta go down, on you got to go south.
LAUREN S.:
Yeah. I've only had one was an Atlanta.
RYAN:
Yeah. Yeah.
LAUREN S.:
So good. Yeah. But talking about about fast food though... because I've had clients forgot all the stuff they prepped and they
went to work and they forgot it at home. So that's another situation. Like I left it at home, like had it packed, had it ready.
They did it all. Didn't bring it with them. And it's like, "What do I do?"
MAGGIE:
So frustrating.
LAUREN S.:
Yeah, it is frustrating, but it's the same thing with Maggie, you can still go to that fast food restaurant and still make good
choices. If you're in the office, you can look around and see what there is around your area. What is being offered. You can
still make those choices.
Like I had a guy who was in residency and he forgot all his food and we kind of talked about strategies before that because
in residency, I mean his life is, you know, residency. It's crazy. He doesn't have a lot of time to really think and eat and he
gets apparently free cafeteria points, or they get like cafeteria points where they can spend a certain amount.
And he would always go through like some unhealthy things. And I'm like, Well, what else is being offered in the cafeteria?
And he's like, "Oh, I found grilled chicken. And the cafeteria was even willing to just make the grilled chicken for me
separately. And then I went over to the other place in the cafeteria to get a salad," and like it was like, there you go.
Like you figured it out! And you can figure these things out when you forget your lunch and you go into the office or you go
to work and you don't have anything, you can still try and figure out your options. And there are healthy options out there.
You just got to look for them.
RYAN:
Just go to the grocery store, go to the deli counter. I feel like most grocery stores have a deli counter now. You know, they're
doing stuff like fried chicken and everything, but they have other stuff. They have plenty of salad options and everything. A
lot of those, you know, they're pretty high in the fat content, which, most prepared foods are. That's what you got to worry
about: how they cook it and they love to-because fat's delicious-cook it in fat.
LAUREN S.:
Yeah that makes everything so taste so good!
RYAN:
Yeah! I mean, I did that over the weekend. Just went over, popped over, I was just in the mood for some coleslaw, so I had
some coleslaw and did a chicken sandwich on top of that. And cool. I go on with my day.
I think, and it might be different for everybody else, but it just seems like the struggle is if you are forced in that situation
to just not throw everything out the window, like you said, Maggie. And then just be like, well, if I'm going through the drive
thru, I might as well get the thing that I like the most, because whatever.
It's like, yeah, you can do that. Again, that's totally fine. You just got to take your medicine with it and you got to realize you
don't get to panic at your next check in when you're maybe bumped up a little bit because you got some sodium bloat in you
and you ate like 150 grams of fat. It'll take a couple of days to kind of level out again, but that's fine as long as you know
that, you don't get to just meltdown.
LAUREN S.:
Do not have the all or nothing mentality. It's like, "Well, I screwed this up, so I might as well just go all out on things" and no.
If you get a flat tire, you don't go walking around your car and slash all the other tires? No, you replace the tire. You keep
driving to the nearest place to get a new tire.
MAGGIE:
Yeah.
RYAN:
That's a good analogy. I like that.
LAUREN S.:
It's not mine. I don't know where I heard it from, but it's one I use very, very frequently with my clients. It's the Flat Tire
Analogy.
RYAN:
Yeah. That's one of those things- the flipside of that is it can be concerning if you do get a case of the Screw Its and then
you attempt to compensate by not eating enough the next day or trying to be hyper vigilant. There's a little, there's a middle
ground. We're big on the 80/20 Rule to begin with, but it's "perfect is the enemy of good", there's so many sayings for all
this stuff and it's just because it's true.
LAUREN S.:
Yeah.
RYAN:
Did we actually do a quick episode like we wanted? Really?
LAUREN S.:
I think we did actually.
MAGGIE:
And we also went on multiple tangents.
LAUREN S.:
But again, Maggie said 40, 45 minutes. Yeah.
MAGGIE:
I think it's been it'll be about 30 minute episode, but sometimes short ones are good
LAUREN S.:
It's fine! I think we went over a lot of the scenarios, client scenarios that we've run into, that we run into frequently. I'm
trying to think of any other client scenarios that might occur.
RYAN:
Yeah, life is messy and I don't think it's possible for us to address every circumstance that'll arise. But that's part of it. It's
part of your job. And it's part of everybody's job, honestly, is just to, you know, be like the military. You got to adapt and
overcome. Yeah, because you're The Troops for dieting.
[laughter]
RYAN:
To me, when I am finding myself in those circumstances, finding I really don't want to cook, I really don't want to do
anything, I don't have the mental capacity to do this and I have this debit card that can purchase food that is made for me.
I find myself inclined to do that a little less than in the past. And I feel a sense of accomplishment when I don't give in to the
worst of my whims. And, you know, give yourself credit for that.
LAUREN S.:
And then, since you have a debit card, you can order food. If you do like GrubHub, DoorDash or Uber Eats or anything like
that, you can still choose healthy options when you order those things!
RYAN:
Yep. Yep. Most chain restaurants, since various states like California, New York and everything have made laws where they
have to post the nutrition content, it's pretty easy to find the macros for that stuff.
LAUREN S.:
Yeah.
RYAN:
And if you're doing that for dinner or at the end of the day, you know, you might not be able to Tetris it into fitting exactly.
MAGGIE:
Yeah.
RYAN:
Oh well. Onto tomorrow. Onto tomorrow. What you do in a day isn't as important as what you do overall in a week and then
in a month. And then at a certain point, it's a habit. The end.
LAUREN S.:
The end!
MAGGIE:
The end!
RYAN:
Oh, thank you both.
MAGGIE:
You're welcome.
RYAN:
Short and sweet. Yeah. All right. So I'll say bye.
LAUREN S.:
Bye!
MAGGIE:
Byeeee!