Daphne Oz | How to Make Meal Times Fun & Exciting From a Co-Host of Masterchef Junior & The Good Dish
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It’s all-things food in today’s episode. Thrilled to connect with Daphne Oz, who spills kitchen secrets to set yourself up for cooking success, helping you make meal preparations accessible while creating dishes that are fundamentally enjoyable for the entire family.
Key Takeaways From This Episode
Ways to make cooking fun and accessible
Meal planning tips and methods
Air fryer techniques and salmon recipe ideas
Tips on how to encourage kids to make healthy food choices
How to indulge for a good cause
Disclaimer: All of the information and views shared on the Live Greatly podcast are purely the opinions of the authors, and they are not medical advice or treatment recommendations. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or qualified health professional for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns, changes to diet and exercise, or any medical conditions.
Resources Mentioned In This Episode
About Daphne Oz
Daphne Oz is an Emmy Award-winning television host, New York Times bestselling author, chef, co-host of the Good Dish and Master Chef Junior. She was previously co-host of ABC’s The Chew for six seasons.
The Good Dish is co-hosted by Daphne Oz, Gail Simmons and Jamika Pessoa. The Good Dish airs weekdays, nationwide, in most of the same markets and time slots as The Dr. Oz Show aired. It is an opportunity for viewers to take a seat at the table and enjoy delicious, family friendly recipes served up by the best of the best who bring professional insight, real-life wisdom and dish on the topics of the day while making delectable dishes. The Good Dish will provide simple shortcuts, money-saving tips, must-have trends and effortless how-tos that will make life easier, more delicious.
MASTERCHEF JUNIOR Season 8 returns Thursday, March 17 at 8pm ET/PT on FOX. Judges and mentors of masterchef Junior include world renowned chef Gordon Ramsay, acclaimed chef Aarón Sánchez and wellness advocate, author and new judge Daphne Oz. The series gives talented kids between the ages of 8 and 13 the chance to showcase their culinary abilities and passion for food through a series of delicious challenges.
Connect with Daphne
Website: Daphne Oz
Facebook: Daphne Oz
Instagram & IGTV: @daphneoz
Twitter: @DaphneOz
Youtube: Daphne Oz
About Vegamour
This podcast epsiode is sponsored by Vegamour. Vegamour is a holistic approach to hair wellness that incorporates clinically tested plant-based ingredients that work in tandem to promote healthy, beautiful hair naturally, without using harmful chemicals or short-term ‘fixes’ that can lead to long-term problems. They study the power of nature through the lens of science to bring you the ultimate in total hair wellness & beauty for a lifetime of happiness.
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Episode Transcript
Daphne (Teaser)
When you focus on the abundance and when you focus on, look at all the things we can have, look at all the ways we can experiment. Ooh, isn't that colorful rainbow of carrots in the grocery bin look incredible. What would you like to do with that? It's shocking to me how much they are creative on their own.
Kristel (Guest Introduction)
If you're interested in learning tips and strategies to make mealtimes more fun, adventurous, and nutritious, you're going to love today's episode with Daphne Oz. Daphne is an Emmy award winning television host, New York times bestselling author, chef entrepreneur, and mother of four. She's a host of the Good dish, which provides family-friendly recipes, simple shortcuts and effortless how to’s to make life easy, more delicious and more fun. She's a host of Master chef junior, along with world renowned chef Gordon Ramsay, a claim chef Arone Sanchez, which is airing Thursday, March 17th on Facts. Daphne and I chatted about some really fun recipes, how to make mealtime easier and how to get your kids to eat more nutritious foods.
I'm so incredibly excited about this episode. Let's jump into it and welcome Daphne Oz to the show.
Daphne:
I'm thrilled to be here. Thanks for having me.
Kristel:
My pleasure. So to start, I would love for you to share just some of the highlights of some of the things that you're currently working on. You are doing so many amazing things, and I would love for you just to share what you're currently up to. What's getting you excited.
Daphne:
Yeah, sure. Thank you. It's definitely been a rock and roll kind of last couple months in particular. In my dressing room here at the Good dish right now, which is our new syndicated daytime talk show all about food and lifestyle, it's just a bright spot on daytime where I am three days out of the week to film our shows with Gail Simmons and Jamaica Marcella, my cohost.
And we're always just laughing and having a great time and cooking up delicious food and answering the question what's for dinner. So definitely just want to be a part of this show and be somewhere that feels so uplifting of what we need every all need right now, which is that everyday connection, that ability to get her on the table and feel like a load is taken off, helping people feel inspired to do that again cause I think we've all cooked a lot for ourselves over the last couple of years and people either are done with that or they're, you know, making the same two recipes over and over and to be able to give some inspiration and some fun to that and to feel like you have friends in the kitchen, it's just really a dream show for I absolutely love doing that.
Starting March 17th, you will also be able to see me on daytime and then in primetime on Fox's master chef Jr. which is so exciting. Can I just say, like, this is kind of a funny, strange feature of the world of TV. I filmed this season of master chef Jr. Back in 2019, when I was deeply, deeply like eight months pregnant of my 4th child.
Kristel:
2019. Wow.
Daphne:
So you'll see on this show, I have belly out to here. I'm like ready to pop. I'm pretty sure I had my baby just a couple of weeks after we wrapped filming on that. So I'm very, very into the pregnancy stage and my baby, who is now Gigi, vacay the Duchess if you follow me on Instagram, because she is such a riot, a hilarious little, just tired queen and actually so excited to get, to watch the show with her because as a two and a half year old, a very chatty two and a half year old, I'm so intrigued, intrigued to hear what she has to say as she watches these incredible chefs, these little kids.
I mean, the show is eight to 13 year old and there is a number of eight year olds. I mean, little tiny kids who come in there with so much. First of all just food awareness. Like I was, it was my first season hosting. I was my first season judging alongside obviously Gordon Ramsey, Aaron Sanchez. And I was blown away at the talent of these kids.
I was blown away at their passion for food. I was blown away, honestly, at their confidence and their composure under an extremely stressful environment. Like you talk to adults who compete in stadium settings like that. And it's a lot of adrenaline and a lot of just going on and, and honestly the team and the crew and the staff takes such good care of them. And that is part of why I think they thrive, but it's, it was just cool to get to be a part of shepherding that love and that passion along. So that is finally coming out March 17th and you know, obviously lots of creative products were put on hold throughout COVID. So thrilled to get to see these kids shine the way that they should.
And my new cookbook, Eat your heart out is coming out. And that is, I think we're gonna talk about it a little later, so I will take a breath and let you talk.
Kristel:
I'm really excited about that. Gosh, this is so many big things like all at once, which is also exciting and incredible. And I want to backtrack cause I'm like processing all that you just share, which is so many fun, exciting things.
And talking about the good dish. One thing that you said that really stood out to me was, you know, what's for dinner. And that's a question, honestly, that can be stressful and it's actually gotten to be more stressful in our house with the pandemic, because I felt like I used to be much more prepared because I was going to the grocery store and I was like excited about trying new recipes.
And I lost a little bit of that during the e-learning and all the rest of it. But now I want to get it back. Like I want to start trying new recipes. I want to start venturing out. I want to have more fun with cooking again. And I want my kids to be excited about it. So I would love to hear what insights or tips you have with like how to make dinner and cooking fun and accessible.
Daphne:
Yeah. You're describing everyone's experience. You know, your schedule is initially your schedule was thrown topsy-turvy and then the cadence of your life was thrown topsy-turvy and then you became the homeschooling and the rest of it that you called it E-schooling and I had no e-learning.
And you're the shift of your responsibilities and honestly the shift of your headspace away from like, oh, let me make this gorgeous meal at the end of my day to like, oh, like, let me deal with all these other new and novel things that I really need to be the rudder for my family on it. Emotionally, you know, keep everyone in check and and uplifted and it does, it can feel overwhelming.
And what I've found has been the case where, how I always have felt about food, but like where it's carried even stronger through this time for me is the being in the kitchen is adventure. It is travel. It is escape. It is relaxation. It's confidence. Boosting like to me, creating a delicious meal that I know is going to nourish me and nourish my family.
That is something that gives me so much joy in my life. And I think there were very real parts of the last couple of years where people just desperately needed more joy. They desperately needed more connection. And there was a lot of it that's was spent in isolation. And I think that is like the core of why I'm so passionate about being in the kitchen.
And then there comes the practical element. Okay. Yes, I'm on board. I want joy. I want fun. I want to listen to this. Tell me up. I love that. You said you felt more prepared in the past. I think that is fundamentally. You know, women do this sometimes where they look at other women and they're like, oh, how does she have it so together? Kids are always dressed to the nines and they are getting straight A's and she looks like a million bucks. And like, you know, she has a great career. I'm like, you always assume there's some magic pill they're taking of the hundreds and hundreds of women. I have asked this question of, it feels like it always just comes down.
It's work. Of course it's work. I do the work. I prepare myself in certain ways. I do trade off on other things. I do focus on some areas and not others. And I think with cooking, it's nothing different. It's not being a wonderful, intuitive. Luce comfortable cook is within your grasp. For sure. If you give yourself just a few legs up, I think of it like, so when my pantry and my spice cupboard are always stocked with certain essentials that I find really valuable for making very flavorful amped up meals happen quickly.
Yes, the dry pastas and the lagoons and canned beans and, uh, lots of, lots of really quality condiments. Because look, if you just want to roast, if you want to like grill up a nice piece of protein or roast something in the oven and then have a nice sauce to put on top, and you don't feel like breaking out your blender to make, put a bunch of herbs and nuts and oils and whatever.
Using a quality condiment, there is no shame in that game and you still get to enjoy something where you really controlled 95% of what's going into your body, which is a fundamentally part of how we can give ourselves a leg up nutritionally as well. And then when it comes to my spice cupboard, I have my queen of spices, which is, which is cardamom for sweet and coriander for savory. I have cumin, garlic powder, onion powder, sweet paprika, salt and pepper, obviously and oregano, other than that, you build around that obviously, but I'm a huge fan of just keeping olive oil, lemon, mustard, keeping things like that that are really punchy and wonderful for us and great flavor front and center.
And then this was something that I learned as I started working more and more with restaurant chefs, which is that they grocery shop all the time, basically daily. And this is something that, as a mom, you, I certainly resisted. Cause I was like, who has time to go to the grocery store more than once a week?
And it's already like a chore when I have to go that, which by the way, for me to say that is so crazy because I am the person like nothing gives me more pleasure than going to a beautiful European farmers market. Like where all the produce is ugly, but like smells amazing and you're meeting the farmers and like, I mean, any farmer's market I'll take it.
I just, I love being around food in that way, but there is the stress and pressure and heightened, uh, just like get everything off your list when you go, when you go once a week. What I learned from these chefs is like, when you go with specific intent of, I have the fundamentals at home, or like I do my big shop for things that aren't going to go bad, my cheese, my, and my condiments, my just like basic supplies, eggs, et cetera.
But I shop for my produce and my protein fresh either that day or the day before, it keeps you inspired. It makes sure you don't have as much food waste. You definitely feel like. I feel like I'd take in what's what's best or what's available to me that day, as opposed to trying to preplan everything, which I think can also feel overwhelming to people, although that can be very beneficial as well.
And then I think it starting with the fundamentals, I think sometimes we watch a lot of food competitions or we're on Tik TOK and we're like seeing these glorious over the top recipes with like mountains of cheese and 800 fricking sauces and all this stuff and I think keep it simple, you know, one of the most important things I learned on early in my career was that oftentimes a very few great ingredients yield much better results than all home mash kit of not thoughtfully put together other things.
And so don't stress yourself out. It can be three ingredients, you can be four ingredients, you know, and it doesn't have to be a chicken piccata. It's literally chicken breast, butter, white wine capers and lemon juice. And you got a restaurant quality gorgeous meal that almost everyone in your family is going to love. And I say almost because everyone's got that one uncle or kid who just is like, I hate everything.
Kristel:
I don't like chicken.
Daphne:
Chicken. Exactly. So that's about, I mean, that's a long-winded way of just saying, I think setting yourself up for success is partly about having the supplies you need. Partly about keeping yourself inspired on the regular and partly about keeping easy enough to execute in a way that you feel like it is a blessing, not a chore, and that you allow it to fill you up with that confidence and that joy that it should represent, because we all need that. Especially moms, I think we forget. I think we have a tendency to think that self-care, as people talk about it, it's a luxury or it's a last item on the to-do list and it's so impossible to take the kind of care you want to have all the people in your life who rely on you without ever filling up your coffer.
So I really try hard not to view it as like the last and least important thing on my to-do list every day. And part of that is looking for ways to make things I have to do anyway feel like good for me too.
Kristel:
I love it. And one thing that you said that stood out to me was that cookings and adventure, and I love that perspective.
Like it's supposed to be fun. We're supposed to have fun with it. So I do agree like a huge part of that is preparation and being prepared because if you are prepared then that can become more relaxed and more fun versus that like scrambling at the last minute, like, oh no, we don't have this. You don't have that.My kids are hungry.
So do you as a whim, decide what you're having for dinner, what your family's having for dinner based on what you're in the mood for, maybe what you guys talked about that day on your show, or is it something where you plan out your week in advance?
Daphne:
I'm not sadly, I'm not as good of a planner as I'd like to be. Something I'm working on becoming more methodical about how I do things, because I do think you get time back in your day when you're not casting around for ideas in the moment. But I will say that it does make me a very intuitive and just sort of fun and rustic cook and the way that I cook my family, I mean, usually what ends up happening my kids eat a little earlier than us, obviously they're, you know, 8, 6, 4, and two. So they'll oftentimes have, like, I love an air fryer salmon. I love, we do a lot of, uh, chicken tenders in the air fryer too or baked chicken tenders. We do a lot of, I mean, every once in a while I get my kids to eat red lentil soup, which is kind of, I make it sweet with sweet potato in it.
A lot and brown rice, I always try to get a vegetable on there. I started doing like communal serving for my kids. So this was something I was trying when I was getting a lot of resistance on certain bites and things that as your kids get older, I find my kids but up until the age of like, I could see everything.
And I was like, oh, I am, I'm an A-plus mother. Everything is perfect. I have nailed it, not the other. And then literally like two years and seven months, they're like, no, no, none of these things, them all. So I have found that if you can, my grandmother, who's a mother of six taught me that. She said, never make your kids resist you more than the food. And I find that when you let them put the food on their plate, in the portion size they want, they don't feel like you're forcing them to have something. They feel like it's an adult privilege that they get to put it on their plate for themselves and select what they want to have. My only rule is that big kids try everything once 'cause I just don't want my kids to be afraid of foods. So, and look, we try to lead by example on the weekends and stuff, when we're eating more meals together, they see what my husband and I eat like, and they see the joy we take in trying new foods and things. But then oftentimes like, I mean, literally we always have lettuce and all these dressing, you know, I make a ton of dressings and had them in cans and jars around the fridge and stuff.
So we always have a big salad ready to go. Sometimes my husband will like pick up, you know, I spend three days out of the week, up in New York to tape. So when we're down in Florida, yeah. When we're down in Florida where, you know where we live, my husband might bring like shrimp or fish or something nice.
I'm like that. And actually he over COVID became an incredible cook, which it's like never before. Oh my gosh, it has changed the game. We got a pizza. We got a little but it looks like a tiny microwave, but it's an incredible Breville pizza oven that like that he turns out the most. I make the dough. He makes these incredible well, because it's hard.
Believe it as like someone who lived in New York for a long time, it's hard to find out in Florida that like, you know, it's what you want. So, and we'll do like great, you know, grilled fish and we'll do, um, pizza broccoli, which he makes them that like wood-fired oven feeling too. Anyway, as you can probably tell it's literally like what's easy and in the moment we can get that's fresh and what can I get him to pick up for us to bring home?
And then probably on the weekends is when I do the most advanced planning, like I'll make a beautiful pot of rigatoni Alla vodka, or I'll do a, you know, a nice roast chicken. And then, and here's one thing I do. Do that's like a good tip for busy people everywhere. Anytime I'm turning the oven on to do something that takes a long time along roast, et cetera, I make to have it to lasagna, is to roast chickens, two trays of roast veggies, whatever it is. And then the first one you obviously eat fresh, second, when you cool and freeze or cooling refrigerate, and then you have a beautiful meal. That's like twice the value for once. The effort that I do find takes advantage of those days when understandably like some days you're feeling more inspired to make something wonderful and some days you're just not there and now you have the benefit of being able to utilize that one day.
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Kristel:
I absolutely love that. I need to start doing that. And one thing you said that stood out to me was you did salmon in the air fryer. I'm going back a little bit, but I was like, okay, I need to ask master Daphne about that because I really enjoy salmon.
We have an air fryer. I've only tried veggies in the air fryer. So can you just, what's your secret? Like what do you do? How do you do the air fryer?
Daphne:
It's not a secret. I like to shout this from the rooftops because I was one of the last people to get an air fryer. I feel I resisted it for so long. I thought it was like weird, mad science.
And I honestly just like don't want more plants in my house because it means I have to find more places to. I finally caved and got an air fryer, which is basically a conduction oven. So if you have a conduction oven, you can just do this there, but I literally bought the air fryer because of this air fryer salmon recipe that I saw on Tik TOK. I was like glued to the screen. Couldn't look away and, you know, Got the air fryer and I made this recipe my own and, and you know, my little twists and turns, but basically you just marinate a gorgeous salmon filet with I do soy sauce, a little Sesame oil, a little sriracha cause I love it with like a little heat to it.
Marinate that 20 minutes a little longer. If you have time put that into your air fryer skin side down, and then you're, it literally goes nine minutes. The final minute you're going to flip it and you don't even have to do honestly, the crisps so beautifully. You can start skin set up, forget the flip. If you watch nine minutes exactly. Like, so the final minute you open that drawer, you drizzle honey, on top, you sprinkle Sesame seeds. You put it back into this. I think, I think it's 350, put it back in and let it go that final minute. And oh my gosh, the crispiest salmon skin, the most beautiful like honey sticky glazed sesame seeds.
It is so phenomenal if you don't like to eat, this is why I was confusing. If you don't like to eat the salmon skin, you put the salmon side down and then you'll be, you'll be able to have that honey glaze on the fish itself, which is delicious. It's just a phenomenal, like fail-proof recipe and it cooks in 10 minutes and you're efficient, juicy, and perfectly cooked every time.
A little sticky, a little savory, a little sweet you can do with miso, um, and honestly, as someone who doesn't necessarily love the taste of it, which I don't tell my children, cause I make them eat it like three times. And I, I, there are a couple of ways I do love it. I love a salmon cake. And I love this air fryer salmon.It's phenomenal.
Kristel:
It sounds really, really good. My daughter might actually give it a try. My son is like, I call him my salmon buddy, cause he'll actually eat salmon with me and my daughter and my husband both are like, no, thanks.
Daphne:
All my children, my children literally I'm like, do you want pancakes or you want salmon toast? And they're like, Salmon oh, I haven't toast for sure. Not a joke. My kids are like, my son will eat an entire pack of smoked salmon. Just like, I need a snack.
Kristel:
Like you're doing something right.
Daphne:
They want pancakes too. I don't know why I'm like pretending caper with, they totally went the pancakes too, but they also want the full pack of salmon.
Kristel:
That's incredible. So this is a good segue to talk about master chef junior. And I would love for you to share a little bit about the show because it's going to be coming out very, very soon and any tips for how to include kids more in cooking and healthy eating. I think that can be a challenge sometimes. I know, as a mom, it's like trying to encourage being adventurous and also making healthy choices. That can be tricky.
Daphne:
Yeah. It was very inspiring to me. Seeing masters or junior, if you have not seen it is, you know, children aged eight to 13, competing for a $250,000 cash prize. In this week's long tournament of grueling cooking competition with and with surprise ingredients, with crazy events, with like a hilarious interludes and obviously with incredible chef mentorship between them and Gordon Ramsay,
Aaron Sanchez and myself, and it really is phenomenal to see them grow up. It's phenomenal to see what they're able to turn out and from each of their stations, the meals that they're creating, you just cannot believe. And honestly, I found myself as a mom sitting there thinking like, wow, these kids moms and dads get, you know, get to have their children make Sunday brunch.
They really did something right. Their children are making eggs s Benedic. But I think one of the things that stood out to me is across the board, every single one of our contestants was able to share some adults in their life who made them feel like cooking could be their own, that cooking could be something that they could excel at that cooking could be something that they, that they could work hard at, that they could have fun with.
I mean, fundamentally I think a big difference between cause obviously Master chef adult also exists, but something that I think is dramatically different between children and the adult chefs, or it's just, they're there for the fun, like number one, a plus priority is to have a great time. And I think that's what we miss when we talk about health in a way that's like, well, you can't have that cause it's not good for you. Or you make it a problem or you make it a punishment or you make it a trade off or you make it a look what you can't have like with adults. I mean, it's not that different. I think when you focus on the abundance and when you focus on look at all the things we can have, look at all the ways we can experiment. Ooh, isn't that colorful rainbow of carrots in the grocery bin look incredible. What would you like to do with that? It's shocking to me how much they are creative on their own, how much they have ideas that sound kind of cool. Sometimes they're insane, but you might let them try it anyway. But I think, I think engaging them to see it as, as one of the places in their lives where they can have a lot of control and have a lot of say, and participate in and contribute to the family in a way that I think can genuinely and fundamentally do want to do. Um, leading by example, I think is absolutely critical. You asked about new nutritious eating and healthy eating.
I try not eat your heart out is literally I wrote this book because I was sick of being, we don't even, no one ever tells you this. It's just sort of implied, but if you're going to eat healthy, you have to suffer. Like you have to be, it has to be bland and flavorless and it never made any sense to me why indulging could be joyful, but taking good care of myself, couldn't be like, you know, the outcome of these two things seems like they should both be joyful.
And so I really think that having my experience has been creating an abundance of healthy foods around my kids so that when they are offered selection, they're offered selection from healthy choices. So it's, you know, obviously choose one of these things and one of them will be good for you, not tabooing doing things that are more indulgent and making sure that when we go for those things, it should mean for another book that I wrote called the dorm room diet.
I talk about it being indulging for a good cause because so many of us mindfully Uh, mindlessly as adults will like cruise by a friend's desk. And just grab a, like back in the day when you were in offices and sharing snacks and things, there was like stale store, Bob brownie, or that kelp cakes that someone brought for the office.
And you just would mindlessly pick it up, not recognizing that, like that's the kind of thing that takes a toll and adds up. It's not the gorgeous, beautiful, homemade dessert you ate at your mom's house or the amazing dessert recipe at a restaurant you've been waiting to try for a year. Those aren't the places that
throw you off track. In fact, I think those are the places that really fuel my resolve long-term to eat well. And that's the distinction I try to draw for my kids is like pay attention to how your body feels after you eat certain things. If there are things that make you not feel good, like Ben saved them, but you still want to eat them, save them for special occasions, help me pick things that are exciting to you and when we go grocery shopping, when we go to the farmer's market together, tell me an idea that you think is wild and crazy. Like one of the things I had meant to start with my kids and the new year then taping the show has kind of gotten in the way of this, but I intend to start with it and you can start with it with me.
We'll do it together is I want my kids to make one thing at a meal once a week. Like, let's just start there. So whether it's garlic bread, which they love making for some reason, or the salad dressing or roasted, obviously I'll put in the oven, but like helping me make feel pesto, roasted carrots, like whatever, just to give them the pride. They feel of putting that down and having the family enjoy something they made that is really exciting. And obviously we make a lot of desserts too. Cause I think getting kids interested in cooking, if there's butter and sugar involved, they're going to get there. And then once they're interested in cooking, then you can parlay that into healthier recipes too.
Kristel:
I love it. These are all such great recommendations and tips and accessible. And I love that it's just like small steps, like including your kids and starting with one meal per week. I mean, I feel like that's very approachable and I also love how you're talking about the abundance of things that you can have, because I have found myself and I try and be mindful about this, but sometimes it just slips out like, oh, you can't have that, you know? Or and I would rather say, well, how about these choices are like, redirect. The redirection to some other options because if anyone's told they can't have something, you know, that doesn't feel good, it's restrictive and then ultimately can even make them want it more.
Daphne:
Always makes them want to want more.
The taboo thing is always because it makes it more powerful than you are if you can't have it cause you're not powerful. I know that sounds ridiculous, but like fundamentally that's what your body feels and that's what your mind is telling you. And I think that's it. That was something that I learned. I lost 40 pounds in college, and I did it as a kid who grew up loving to cook, loving to eat and a huge family where eating together, eating big wonderful meals together was how you bonded and how you showed love.
And and I wanted to be able to maintain that full-time love of food, but also get my health on track and feel like my experience in college was one where I experienced responsibility and freedom in my health. And one of the most fundamental things I had to change was to put myself back in the power position where I felt like food had been elevated to me because it felt so like all consuming and that a lot of things were off limits or were like bad for me, which would make it even more tempting. I would indulge too much and it was just a negative cycle. So I do think, I mean, I'm so aware of that for how I talk about food to my kids now, but you want them to be equipped with information, right? Like you want them to know. I don't know if you talking to your kids about fiber, but like we talked a lot about fiber and protein.
Like, you don't want them to think about foods in the breakdown of macronutrients, but you do want them to realize like, oh, this food helps you build muscles. This food makes your tummy feel good. This food is bad. You know, we need a lot of yogurt. Like, oh, this food is going to make your tummy feel amazing.
I try to focus it on more like how do you feel after you eat these things? And I think that that's powerful because that's something they don't have to guess about. So trying to teach that intuitive eating a little bit.
Kristel:
Yeah. So smart. And we are coming towards the end, but I know I've really, really enjoyed the good dish and I feeling inspired like part of me getting back into this, like inspired wanting to try new things and seeing some of the fun recipes that you are talking about on there.
And I definitely am going to check out MasterChef junior with my kids. We’ve already talked about it. They're invested, they're excited. And I guarantee you, they're going to be like, when can we apply for the show? Like guaranteed, that's going to happen. And then your book as well, that's really exciting. So I'm going to be putting links to all of your stuff and your social. You have a ton of great stuff on Instagram, so everyone can access all of that. But anything that you want to share Daphne, before we do a fun, quick wellness lightning round, where I ask you a few fun questions.
Daphne:
Well, no, just that you reminded me, we didn't talk about Instagram, but if you want to get cooking today and you want just something relaxing, comforting, confidence boosting to guide you, as you get started, I have probably a hundred IETV of simple, you know, 15 minute, 20 minute recipes that I hear from lots of people they watch, they do. They watch with their kids, or they watch when they're falling asleep at night. And it just like gets them excited to get in the kitchen and make something the next day. And it helps them feel like soup shocked, always at the number of. Your voice is so calming. I look forward to watching these at the end of the night, they put me to bed in the good way.
Thank you for the reminders. And then if you want more like bad space, whatever stuff, I'm also on Tik TOK. Love it. Thank you for the reminde. I love the game.
Kristel:
Let's do it. Okay. First question I have for you. You're on a deserted desert island. You can only bring three foods with you, and that's what you're going to be eating the whole time you’re there. What three foods would you bring?
Daphne:
The, I get olive oil and mozzarella cheese.
Kristel:
Ooh, that sounds really good.
Daphne:
We're not talking about like food preservation, but like this is a fresh meal. Okay. Got to constantly. And salt. I'll get some sea salt. I'll dehydrate the water and get some.
Kristel:
Very, very crafty. Love it. And then the second question I have is what is a self care practice that you use regularly or that's a non-negotiable for you? Or do you have a non-negotiable self care?
Daphne:
Unfortunately, in the stage of life, I am in with this many little kids and obligations and things. There, there are no non-negotiables, but what I do try to do is finish my night with 15 minutes of just like, this has something I'm doing just for myself and it can be as simple as like putting my feet up on the wall and doing that whole like reverse drainage thing. When you have your it's very, it is so soothing. It's so good for your, just the flow of toxins and detox and your body at especially just the way that your blood settles if you're standing all day, you're sitting all day. So I literally prop my feet up on the wall, put my head on a pillow and like lie there and listen to a podcast or 15 minutes.
Sometimes I'll get to take a bath. I have even just doing, like taking my makeup off of coconut oil, scrubbing my face with like a little exfoliating scrub and doing, putting my face oil on. Like, even that just feels very soothing. And I, that is a non-negotiable. I wash my face every single night and I am a kind of a product junkie, but also a hot mug of tea. I'm trying so hard. I feel like I hadn't pleasure read in so many years and I'm trying really hard to get back to reading 10 minutes before I go to sleep. Just to get back into that.
Kristel:
Okay, last question. Now this is perfect. What is a book that you've read recently that you would recommend?
Daphne:
I can't believe I'm going to tell you that. I promise all my inspiration is not from Tik TOk. Tiktok did recommend series. That's like a core to missed in fire. Dustin blower. I can't even remember the names. There are so many of them and they're, they're always like that kind of style, but I'm on the second book in this series and it's about supernatural occurrences and fantasy creatures and things like that.
If you're a fan of Game of Thrones or Lord of the rings, things of that nature, you're a Harry Potter. You're really gonna like it. And I'm enjoying it, especially two pages a night. That's taking me for years to get through.
Kristel:
A little bit of an escape at the end of the day. I love it. I love it. Well Daphne, this has been so fun. I'm inspired and I'm hungry. So
thank you so much.
Daphne:
Thanks Kristel. Thank you so much for having me.
Disclaimer:
Now for a quick disclaimer, all of the information and views shared on the live Gridley podcast are purely the opinions of the authors.
They are not medical advice or treatment recommendation. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or qualified health professional for any recommendations specific to you or for any questions you have regarding your specific health, your sleep patterns, changes to diet and exercise or any medical conditions.