Fit2BTide S08.E11: Holiday Food!

[00:00:00] Speaker A: Getting a flu shot is one of the most important things you can do to stay healthy this year. Flu shots are available and free to University of Alabama students at sites across campus and at the UA Student Health center and Pharmacy. Check out our schedule at CCHS UA EDU flu shot. Call 205-348-6262 for a flu shot appointment at the Student Health center or walk [00:00:23] Speaker B: up Monday through Friday from 4 to 4:45pm WVUAFM, Tuscaloosa. [00:00:36] Speaker C: Happy Sunday, y'. [00:00:37] Speaker D: All. [00:00:37] Speaker C: You are listening to Fit to be tied with Sheena and Whitney on 90.7 the Capstone. And we have acknowledged this before, but obviously we pre record the show. [00:00:45] Speaker D: Right. [00:00:46] Speaker C: So when you are listening to this, I need you to know this is the Monday after the time change weekend has happened and I am not okay. It's because of my children. [00:00:56] Speaker D: Right? Right. [00:00:57] Speaker C: Sunday morning, Jack woke at 4:10am awesome. [00:01:01] Speaker D: Yeah. [00:01:02] Speaker C: This morning it was 3:55am So I had to get, I got him to nap for like another 20 minutes and then it was like, oh, okay, we're doing this. Like we're getting up. So something like really just trying to make it to the end. [00:01:15] Speaker D: Well, here's what I don't like about the time change. Well, I like that it's sunny when I get up in the mornings. Like that's helpful. Cause I feel like I'm up, I'm ready to go, but I just don't like it getting dark at 5 o'. Clock. It's so stressful. It kind of worked to my advantage this past weekend because I had to go up to nap for a training part of my Pilates training. I got a couple, I got one more to go and then I'll test out comprehensive. But like, I had to get up, so. So I drove to Huntsville, but then I had to get up, you know, a couple hours before the training, which started at 9. So I actually had an hour extra to sleep. So that worked out to my advantage. But then I had to drive in the dark and I just, I don't know, I just don't like driving at night in the dark on the interstate. And so many people don't put their lights on when they're driving at night. What is up with that? [00:01:57] Speaker C: Like, why? No, I experienced the same thing because that Sunday afternoon, slash even I was driving back down from North Alabama to see my family came down. So I was on the interstate and I had the kids with me. And yeah, like, do people not have their car on, like auto? I don't Know where it just, like, switches over. [00:02:14] Speaker D: Yeah. And even some cars that were like, newer models, like, still. And I was like, dude, you have auto so you never have to think about turning on your lights again. But I mean, it was, like, getting pretty dark, so I didn't know if you've experienced that, but that was like, if you're listening to us on this show, turn your lights on at night. [00:02:28] Speaker C: Turn your lights on at night. And do not be a left lane driver. [00:02:31] Speaker D: Right. Yes. [00:02:32] Speaker C: Anyways, that's like my sht on things. So anyways, other than me having angry road rage, how are you? [00:02:39] Speaker D: I'm good, I'm good. I know you had a birthday last week. [00:02:43] Speaker C: Yes, yes. And so I was sick that day, which was no fun, so I couldn't go to work. But later that night, my husband and my two kids surprised me with a birthday cake. It was Ariel from the Little Mermaid. [00:03:01] Speaker D: Is that your favorite? [00:03:03] Speaker C: It is now. No, I mean, I do love the Little Mermaid, but Sam is the one that picked it out. And as I'm talking to you right now, I'm showing you the picture of. [00:03:14] Speaker D: Oh, my gosh, that's so perfect. [00:03:16] Speaker C: Yeah. And my husband was even like, oh, my gosh, it has a dinglehopper on it. [00:03:20] Speaker D: Dingle Hopper. [00:03:21] Speaker C: The little fort. And I was like, how do you know this? And he was like, look. He's like, I saw this in the theater. [00:03:27] Speaker D: Right? [00:03:27] Speaker C: Like, don't make me quote 1989, I think. [00:03:30] Speaker D: Was it 89? Because I remember going to the movies to see it when I was younger, too. [00:03:33] Speaker C: It was in the 80s. [00:03:33] Speaker D: Yeah, yeah, yeah, yeah. [00:03:35] Speaker C: Anyway, so his favorite aunt and uncle took him and his siblings. [00:03:38] Speaker D: That's so cute. [00:03:39] Speaker C: I'll just always remember that. So he's like, the dinglehopper's on there now. [00:03:42] Speaker D: I know this. I mean, we clearly haven't talked about anything that we're really actually gonna talk about on the show today, but we are gonna be talking about nutrition because it's National Nutrition Month. And I'm curious, do you, since you were sick, do you have a specific food that you gravitate toward when you're sick that makes you feel like a home cooked meal or just like, me, I'm. Ramen noodles. Like, I just like hot ramen noodles. It's something that makes you feel better. [00:04:04] Speaker C: I do like some ramen noodles. So I was sick, and then my husband was sick, and there is this chicken and rice soup that we've been making recently, but it's got a little bit of flair to it. So you start off the base of the soup. You saute ginger, shallot, and garlic. So it kind of has like this, like, I mean, almost like an Asian flavor. [00:04:26] Speaker D: It does that. Garlic. Yeah. [00:04:28] Speaker C: And then ginger and some chicken thighs and, like, and jasmine rice in there. And then you put lime juice, and it's just so good. [00:04:36] Speaker D: It sounds like a very hearty and filling and, like, comforting. I was just curious because you were sick, and then I was thinking, you know, what would be your favorite comfort food? [00:04:43] Speaker C: Yes. So that's kind of my jam. How about you? What is your jam when you're. You just said ramen. [00:04:48] Speaker D: Well, I didn't know if anything else. Ramen's easy, but I don't do, like, the top ramen that, like, you do when you're in college. I always go, like Mr. Chen's and get, like, little fancier ramen. And I always, like, will soft boil an egg and cut it up and put in there and do, like, a more of an Asian style to that. I just like ramen because it's warm, and I usually. When I'm sick, I don't feel great, so I need warm things. So I think soups usually make me feel better. [00:05:08] Speaker E: You're making. [00:05:09] Speaker D: And then ice cream. [00:05:10] Speaker C: Well, I mean, obviously, balance of temperatures, flavors, like, all the things, but. Okay, so before we get more off the hype, we need to take a break, but we are talking about nutrition today. We're talking about Thanksgiving foods, all the things. But we're gonna leave you on a cliffhanger of who our guest is, so grab something to drink, run to the restroom, do all the things. You are listening to Fit to be tied with Shannon and Whitney on 90.7 the capst. [00:05:39] Speaker B: Wvuafm tuscaloosa. [00:05:48] Speaker D: Welcome back. You're listening to Fit to be Thai with Sheena and Whitney. And I have a correction to make. We are not talking about National Nutrition Month. This is why, you know, we have to pre record, because sometimes we just get kind of off on what we're talking about. It is not that National Nutrition Month is in March, but we are talking about food and nutrition as well, because, you know, Thanksgiving and Christmas, there's always lots of foods associated with that, you know, this time of year. So, yeah, we're not talking about National Nutrition Month. [00:06:16] Speaker C: No, we are not. And I will own up and say that was my fault, because even when we pre record, even when I type out our agenda ahead of time, I still, like, am not paying attention to what I'm typing, y'. [00:06:27] Speaker E: All. [00:06:27] Speaker D: I mean, you know, it's fine. We're human. [00:06:29] Speaker C: Yes, we are. But today, the guests that we have, we are very honored to have a UA student today. You know, from time to time, we love having our UA students as guests on this show because they bring the energy that us old ladies don't always have, like, all the insight, all the things. But today, you guys are gonna get to hear from my intern, Claire Schneidhorst, who is a dietetic student. She is president of the Student Dietetic association and a senior. And, Claire, I know you're in the AMP program as well. [00:07:02] Speaker D: Is that correct? [00:07:05] Speaker C: So with all of that said, Claire, tell us a little bit about yourself and also lead with the heritage of your last name, because I feel like that is important. [00:07:16] Speaker E: Okay, so I'm Claire schneidhorst. I'm from St. Louis, Missouri, and my last name is actually German. So that has kind of also been a reason why I'm interested in nutrition. I grew up with a restaurant in my family, so I was always around food, and it kind of just. I loved being in the program. I've kind of learned that I'm not gonna go in the food service direction, but it's always just been kind of at the forefront in my life. I have had this interest in nutrition my whole life, honestly. But I started at UA as a marketing major because of my family being very business focused. So I kind of thought that that was just the way to go and that I could always go back to nutrition if I wanted to, but make it more of a business. But then I kind of realized that I am actually more interested in nutrition. So I was just thinking, maybe I can focus on nutrition, learn the ins and outs of everything, all the different parts of nutrition, and then if I want to go back in the business route, I can always do that. But through my education here at ua, I think I want to do more one on one counseling with women, probably. I've been very interested in infant and maternal nutrition. I've always loved babies. I've been a babysitter since the sixth grade. So I've been very focused with kids and little children. But I'm also very interested in eating disorders because it affects so many people around me. And I just think it would be a very good thing to be involved in. [00:09:10] Speaker C: I love that. And, you know, I'm actually just curious. Like, when was, like, that kind of pivotal moment where you made the change from marketing to nutrition? Was there a particular class that was like, I am. This is not how I was built like, what year was that? [00:09:27] Speaker E: Like, what happened? Yeah, so my freshman year, I was marketing major the whole year. Took all those general business classes, and I was sitting in my microeconomics class, and I started to think, do I really care about this? And it just was not something that I was. I wasn't enjoying my studying. You know, it's just I felt like that there was something more to my life and just learning about business. No. Shame on business majors. It just wasn't very eye opening to me. I didn't feel like I totally vibed with it. And so over that summer, I just got to thinking about what I actually want to do with my life and what kind of makes me happy and what I'm literally interested in. And I've always been interested in healthcare, but that was also something I can't deal with blood. So I was like, is that fair? I was like, okay, anything in science that deals with blood, out. And then I was like, okay, I'm really interested in nutrition. So I kind of just started looking into it, and it just seemed like a great idea. And once I started, I had to catch up a little bit, but they actually got me ahead. I'm actually graduating in December, so I think they caught me up a little too fast. So I was taking a lot of classes over the summers, but I have really enjoyed almost every class. I feel like it's just something that I'm really interested in learning about. I love learning about how food impacts your body, and I just think it's a very cool nature to have. [00:11:12] Speaker D: I'm kind of curious. I want to go back to the restaurant. [00:11:15] Speaker E: Yes. [00:11:15] Speaker D: So German heritage. Are your parents both German? [00:11:19] Speaker E: No, my dad is. So we've had this restaurant in our family for over 100 years. We don't have it anymore, unfortunately. [00:11:27] Speaker D: Y' all sold it? [00:11:28] Speaker C: No. [00:11:29] Speaker E: So we were very lucky, actually. So we've had. We had it at a different location a long time ago when my great grandpa came over from Germany, and then my grandfather moved it to a more, like, local area that's closer to their home. And it was an inn at first, so it was a restaurant inn. And then my grandfather took over, and then my dad took over. So it's just. It's been a great thing to have. We. It was huge. We had a big restaurant, a big bar, and it was just a great place to just get together with family and friends. So it's always held, like, a special place in my heart. And then, unfortunately, we had to close right before COVID which was, honestly, thank God, that happened. Because if not, if we kept it open, we definitely wouldn't have made it. [00:12:33] Speaker D: Do you like German food? [00:12:35] Speaker E: You know what? Cause I hate with German food. I feel like. [00:12:39] Speaker D: I mean, no offense to anybody at German, but I feel like it's not one of the cuisines that people always gravitate toward because you hear people talk about Asian food all the time, Italian food, and, like, I just don't ever hear of a lot of German restaurants. I know we used to have edelweiss in town. [00:12:55] Speaker E: Yes. [00:12:56] Speaker D: But I was just curious. [00:12:58] Speaker E: Well, so I was so picky. Growing up at this restaurant, we had a lot of American food, too. So we had, like, just kind of, like, lambs. Yeah. So we had pretty much any, like, bar type of food. [00:13:09] Speaker D: Okay. [00:13:10] Speaker E: Wraps, chicken strips. You know, you could. Anything. So I kind of stayed on that side. But I think if we still had it today, I would have tried more German cuisine. [00:13:23] Speaker D: It's funny when you're younger, because this is how I was. I didn't ever try a lot of things when I was younger, and then when my palate started getting a little bit more, like, adventurous, and I was like, I want to try this and this. It's like, oh, my gosh. My favorite foods are Asian foods. Like, I love rice bowls and stuff like that. So I don't know. I feel like that's. I was just curious. Coming from your background and the restaurant. [00:13:42] Speaker E: No, I honestly did not try much. I was a little bit scared by. That's pretty typical schnitzel. [00:13:47] Speaker D: Yeah. [00:13:48] Speaker E: It looked a little scary to me. I kind of stayed with the hot dogs, French fries and stuff. [00:13:53] Speaker D: I mean, can't go wrong. [00:13:54] Speaker E: Yeah, right. [00:13:55] Speaker C: And I love that you share that. And I. I can't remember if it was within this group that I've had this conversation before, but, you know, even growing up Filipino, like, it. It was like I kind of saw my, like, Filipinoess as, like, the thing that, like, separated me from everyone else. And I didn't like that because I wanted to be like, my friends. And so I was just really adamant about not necessarily learning, like, family recipes and all the things. And, like, now I'm like, dad Gummett, wait a second. Yeah. So craziness, for sure. But, Claire, I love that you shared all of that. Like, anytime we can hear just some really, you know, just some, like, personal history from our students, aside from just your major and hometown, but really, you know, some ins and outs of yourself. But I know that in a little bit, too. I know. I know we'll be coming up on a break in just a minute. But you are currently the president of the student Dietetic association, is that correct? [00:14:50] Speaker E: Yes, I am. [00:14:50] Speaker C: Tell us a little bit about what that student org is. [00:14:54] Speaker E: So the student dietetic association is a club for mostly just nutrition majors, but you can have it as a minor or be in health sciences. But we have a lot of guest speakers come to talk to us about their role as a dietitian. And we also do volunteer activities. We actually have one coming up at West Alabama Food Bank. So a lot of what we do is just about food and nutrition, and it's just a great organization for nutrition students here on campus to learn more about what paths that they can take to become a dietitian and kind of offer them some support and help along their process. [00:15:37] Speaker C: I love that. No, and, you know, we really, we enjoy talking to our students, especially those that are involved, because I know in just a little bit we'll be talking to you about, you know, what does it feel like being a busy student where you're in grad school, you're doing rotations, and you're in student orgs. But with that said, we gotta take a break real quick. Gotta take a break, grab something to drink. Maybe a German snack, some schnitzel. [00:16:00] Speaker D: Yeah. [00:16:01] Speaker C: You are listening to Fit to be tied with Sheena and Whitney on 90.7 the Capstone. [00:16:09] Speaker B: Wvuafm tuscaloosa. [00:16:19] Speaker D: Welcome back. You're listening to Fit to be tied with Sheena and Whitney on 90.7 the Capstone. And I promise you, I always want to say 95, seven jams. [00:16:26] Speaker C: I know, and I know that our, like, main producers, they're like, every time they hear us say that, they're probably cringing like, oh, my gosh. [00:16:33] Speaker D: I mean, we'd be pretty cool if that was, like, us bringing in i857 jams. It would be amazing. [00:16:37] Speaker C: But why are you shouting out another station? [00:16:40] Speaker D: We're all unity. It's all one. But anyway, just listen to the radio. Support your local radio stations. That's what I'll say there. But, yeah. Claire, thanks for being on our show and just giving us a little bit about your background being a student. And you're a senior, so you're graduating in December. Are you. Are you excited about that? [00:16:57] Speaker E: Well, I'm not physically leaving the campus because I'm still in the coordinated program, so I'll be walking in the spring, actually. [00:17:04] Speaker D: Okay. [00:17:04] Speaker E: And then I'm still in master school, so really nothing's changing. But I just get My diploma and. Yeah, but it's, it's, you know, it's. Honestly, it's scary and exciting all at the same time. I'm excited to start something new once the spring time is over, but it's also scary to leave. You know, what's comfortable. [00:17:27] Speaker D: Yeah, I can understand. [00:17:28] Speaker E: And this amazing campus. [00:17:29] Speaker D: Yeah, I mean, it is pretty great. It is pretty great. So I'm kind of curious, you know, you're a senior now and you've been here four years or so, you know, eating healthy for college students. You've been through it and you're in this student Dietetic association, you're the president. So I mean, have you had interactions with students that it's hard for them to do that or do you find that it's easier than we think? I mean, just your thoughts on that. [00:17:55] Speaker E: I definitely think it's a lot harder for college students because we come from like going back to freshman year. You come from your parents, you know, kind of just helping you out with their food. You come home from school, what do you want for dinner? And then you have your food. [00:18:12] Speaker D: Yeah, my mom still does that. I'm 37, about to be 38. She'll still be like, you're coming too [00:18:18] Speaker E: when I go home. And I'm like, I got myself take advantage of it. Yeah, I know I'm 22 now, but thank you. But I think coming from home to just being thrown into college is really stressful for a lot of students because you don't really like go over, like, how do you eat before you come to college? And so living in dorms, you get a microwave and a mini refrigerator. So I think a lot of people struggle with, you know, what can I make in this little dorm? You know, which I did too. I never ate really in my dorm unless it was microwavable Mac and cheese, you know, so. And that's obviously, I mean, that's a great snack, but that's not necessarily a very like well rounded meal because it's, I mean, it's small and it's just, you know, microwaved. So I think in college it's just like finding. And you're very busy, so it's just finding like good options when you can. And then the houses don't always offer the healthiest options. So I think it's just kind of a lot of like you don't really know what to do. So it can be difficult for sure. [00:19:36] Speaker C: Yeah. And you know, I think you bring up such good points, Claire, and I think that you were actually in One of the presentations that I did for a freshman class Compass course, where I talk a little bit about some of the different determinants of our food choices, because I think sometimes we can really be hard on ourselves thinking, oh, my gosh, like, why can't I just quote, unquote, eat right? Like, I know what to do. Why am I not doing it? But we don't realize there's all these different little sub decisions that happen. So, like, there's that biological determinant, which is basically like, am I actually hungry? What do I have a craving for? And then physical determinants, like, I'll have stomach. So many students say, like, oh, man, I would really love to meal prep. I'd really love to cook. But I'm living in Tut and I don't have a full kitchen or economically, like, what I want to eat does not match my bank account. Now I'm forced to eat at the sorority house even though I don't like what they're serving. But, you know, I can't just keep going out to eat and buy whatever. And my parents are reminding me, like, well, we paid for this meal, so there's like, all these different things. And you're right. Like, we're kind of at the mercy of our schedule and, like, all the things and transportation. [00:20:44] Speaker E: I think freshman year, I didn't have my car, and that was a big thing. Like, I couldn't drive to go to the grocery store unless I wanted to get on the bus. But getting on the bus was not my favorite thing to do. So I think that's a huge thing for a lot of students, too, just not having access to transportation. [00:21:02] Speaker D: Have you gotten creative? Well, I guess when you were living in the dorms, you probably had to get a little creative with your meals. Did you know how to get creative and, like, add produce and things like that? [00:21:13] Speaker E: I didn't really eat in my dorm. I lived very close to my sorority house. [00:21:18] Speaker D: Okay. [00:21:18] Speaker E: So I would mostly eat there. Or I was a big Uber Eats. But I got into some trouble. So it's a little expensive. [00:21:30] Speaker D: Yeah, it is. [00:21:32] Speaker E: So I, you know, it was hard for me to get creative in the dorms, but. [00:21:39] Speaker C: Yeah, no. And thank you for just being transparent with how expensive, like, Uber Eats is, because I literally. I legit had a student last month tell me that she got in trouble with her parents because they were like, how did you just spend $800 last month on just food delivery stuff? And she's like, if I order, like, a meal or a chicken sandwich, it's like $7.99. Like, after all the delivery fees and then the taxes and the tip, it turns into, like, $35. [00:22:06] Speaker D: That's a lot. [00:22:07] Speaker E: It's so expensive. [00:22:08] Speaker C: And I feel like. And tell me, Claire, if I am correct about this, but I feel like there's so much food delivery that happens, like, after a home game when nobody wants to leave. Like, there's so many people in town, and it's like, oh, my gosh, the dining hall is closed. Like, I don't want to go out anywhere because traffic is crazy. I'm just gonna have food delivered to me. And I feel like those places rack up on us. [00:22:29] Speaker E: Oh, they do. [00:22:30] Speaker D: How do they even get. So my question. Okay, sorry, side note, because I'm, like, visualizing this in my head. If you can't even get out to get food, how are they getting food to you? [00:22:38] Speaker E: I know. [00:22:38] Speaker D: Does it take an hour? [00:22:39] Speaker E: It takes a long time, actually. [00:22:41] Speaker D: Is it even good at that point? [00:22:42] Speaker E: Is it even, like, fresh? [00:22:44] Speaker C: No. [00:22:46] Speaker E: And then you're like, I'm so hungry, so you probably go and snack on something. [00:22:52] Speaker D: Yeah, that could definitely be a problem. I'm kind of curious because I'm, like, reading my little cheat sheet that Sheena made us. But when you think about eating healthy, because I know in your role right now, especially in your major, I mean, you think about those things because you're wanting to eat well rounded. It makes you feel good. It feels your body. The things that Sheena's told us before. What is that concept of eating healthy? I mean, is it kind of a weird concept? Because I think. [00:23:17] Speaker E: I think it's definitely a weird concept. I think so, yeah. I think that Sheena and I have been talking about this, what everyone's definition of healthy is. Personally, I have had more of a balanced look at health because I think a lot of times people are just like, okay, I have to eat my vegetables and fruits every single day. I have to eat my lean proteins and just kind of have that strict mentality about it. But I think it's like. Like, you gotta think about it. As in, like, okay, is this, like, fueling my body? Does it make me feel good? But also, have some respect for yourself and be like, okay, if I want some ice cream, I can have some ice cream. Just, I think having a good balance in your life is healthy to me. Yeah. [00:24:03] Speaker C: No. And, you know, I think, Claire, you and I talked about this too when we were preparing for a presentation that you're getting to be doing soon. When we think about the Word healthy. I remember being in a nutrition conference and the presenter opened it up by. She had a picture of, like, a piece of iceberg lettuce. And she was like, how many of y' all think that this is healthy? And so, you know, you had a group of people that were like, oh, it's totally healthy. It's like low calorie, it's full of water, like, all the things. And then you had another group of people that's like, heck, no, it's not healthy. There's, like, no source of macronutrient to it. No protein, carb, fat. There's no calories. Calories. It's not going to give you sustainable energy. So sometimes I think you see health professionals, maybe not necessarily influencers on social media, but like, actual health professionals, when they're describing ideal eating, they'll say, like, healthful or, like, use a word synonymous to healthy. Because, like, healthy just. It gets twisted. [00:25:04] Speaker E: I think it definitely does get twisted. [00:25:06] Speaker D: Like, you know, like avocados or like nuts. Like, we know they're good for you. We know they have a lot of good benefits, but they're also high in calories and they're also high in fat. And so you kind of are like, changing that mindset of, you know, I mean, that's a perfect example of the, you know, the lettuce. Like, yeah, it's got some water content to it, but is it going to sustain you throughout the day? [00:25:27] Speaker E: Right. I think looking for a good balance, like, having your fats, protein and carbs is very important, you know? [00:25:34] Speaker C: Yeah, yeah. And me, I'm like, pausing here. Cause I'm like an old lady. I'm like, oh, what does the clock say? [00:25:40] Speaker D: How much time do you need? [00:25:41] Speaker C: Do you need some readers? [00:25:42] Speaker D: Is it that time in your life? [00:25:44] Speaker C: With that said, we're actually. We're gonna take a break so I can get some glasses. But when we get back, what I would love to talk to y' all about just so you can prepare. You know, we're gonna talk about Thanksgiving food, but I wanna talk about, like, what our favorite dishes are and what's, like, the weirdest thing you've ever seen be brought to a than. Okay. [00:26:04] Speaker D: I love it. [00:26:04] Speaker C: So that's our little teaser, but we're gonna take a break. You're listening to Fit to Be Tied with Sheena and Whitney on 90.7 capstone. [00:26:16] Speaker B: Wvuafm Tuscaloosa. [00:26:25] Speaker D: Welcome back. You're listening to Fit to Be Tied and we're talking food. Because I think that. But this time of year is really fun to talk about food. I mean, I love it. We talked about candy for Halloween. I mean, like, I love candy, but, you know, we gotta try to make some smart choices. But having a little splurge here and there is always fun. So let's talk about the holiday foods. Like, just open it up. Because, I mean, Sheena, before the break, you were saying we're gonna talk about, like, some weird things that you might have brought or people have brought. So I want to kind of go there. I was sitting here trying to think about, like, a weird dish that somebody has brought. And I know something's out there because I know I've been like, ooh, I'm not sure if I'm gonna touch that, but I can't, like, think of one off the top of my head. Do y' all have one? [00:27:09] Speaker C: I would say for me, and maybe it's not weird for me, because it's how I grew up again. You know, being in a Filipino household, my family was down with celebrating Thanksgiving all the time. Like, we had our mix of our Asian folks and our white folks all the time. And it was like, I'm just so used to growing up where there was, like, the traditional stuff, the massive turkey and then the stuffing and the sweet potato casserole. But then my mom would always make this dish called pancit, which is like a rice noodle dish. It's basically like, I hate to say, like, oh, it's like lo mein, but like, just to kind of have like, a frame of reference of it being, like, a noodle dish. And so to kind of randomly see, like, an Asian dish like that among the Thanksgiving stuff, like, that was the norm for me. But one thing that I also always look forward to that my mother in law makes, it's like this pineapple casserole. [00:27:58] Speaker D: Interesting. [00:27:59] Speaker C: It's basically like. It's like pineapple, like, in a little Pyrex dish, but then it has, like, this, like. Like, buttery breaded, like, coating on the top and, like, sugar. [00:28:11] Speaker D: It's like, I've never heard of anything like that. [00:28:14] Speaker C: I don't, like, I need to make it and just let you feel like it would be like, okay, I kind of like this. [00:28:18] Speaker D: Yeah, it's. It sounds weird enough that you would kind of be like, that wouldn't go. But it sounds really good. It's kind of like when people make those grape salads, but, like, the sweet kind of yogurty. Cause I remember the first time I ever saw that, I was like, nope, I will not try that. Cause I'm really weird about stuff like that. But then when I had it, I was like, this is amazing. You know what about two clear. [00:28:34] Speaker E: Yes. I wouldn't say we have many weird things, but this is one staple. Mac and cheese has always been a staple in our family. I don't know if it's in yours. Is it. [00:28:42] Speaker D: Oh, if you're from the South. [00:28:44] Speaker E: Okay. Thanksgiving. Thanksgiving, though. [00:28:46] Speaker D: It's one of our vegetables. You know, right. When you cook a meat and three. [00:28:49] Speaker E: Yeah. So, like, we are always. That's the one thing that I'm like when I think of Thanksgiving, I think of having a lot of Mac and cheese on my plate with my turkey. And my mom always makes green bean casserole every single year, so that's probably one of my favorite sides, for sure. [00:29:05] Speaker D: You know, it's funny. I was just. Okay, now things are popping into my head. Now. They're talking about this. So my mom's side of the family, very Southern traditional. My dad's side of the family is the Italian side. So for Thanksgiving, on my dad's side, we would always have manicotti or meatball and meatballs, whatever. And we always have that for Thanksgiving, even Christmas. And then my mom's side, we would have, like, the traditional stuff. And so I'm a vegetarian. I don't eat. I don't eat meat. [00:29:30] Speaker E: Yeah. [00:29:30] Speaker D: But my grandmother, you know, she thinks that if the meat's hidden, she can, like, fake me out. It's like this thing, and it's like an ongoing thing. [00:29:38] Speaker E: You're like, no. [00:29:38] Speaker D: I'm like, I never can tell. So I do make exceptions when it comes to Thanksgiving food, because I love dressing, which, not stuffing, but, like, the Southern dressing with cornbread. And you have to make it. In order for it to taste good, you have to make it with, like, chicken broth. And you can't go. You can't really go vegan on that because it just won't work. But I love dressing, and so I will. I typically. When I cook things, I don't. I don't buy any kind of, you know, actual animal. I mean, I'll do, like, cheeses up. I don't buy, like, the broth, but for that holiday, I'm like, okay, animal. [00:30:12] Speaker E: We're gonna just. [00:30:13] Speaker C: Forgive me. [00:30:13] Speaker D: Forgive me. This is what we're doing. Yeah, yeah, yeah. So I really love dressing. I think that's probably my favorite thing. [00:30:21] Speaker E: Yeah, I agree. [00:30:22] Speaker C: I like that. [00:30:23] Speaker D: Yeah. [00:30:23] Speaker C: I mean, I don't know. Y' all are, like, getting me excited about holiday foods. Cause I'm like, is this a year that I like, bust out a new recipe to like, you could go rogue? I don't know. [00:30:34] Speaker D: Well, let's go. This. What about dessert? Cause you know, that's a big deal around, you know, Thanksgiving. Cause they're all the pies, cakes. I mean, like, what do you. Claire, what do you normally like for dessert? [00:30:45] Speaker E: Well, I do love apple pie and I do love pumpkin pie. [00:30:50] Speaker C: Okay. [00:30:51] Speaker E: So when there's both offered, I would say I usually grab some small size of both. [00:30:56] Speaker D: Yeah. [00:30:57] Speaker E: But then like with the apple pie, I love having like vanilla ice cream. Yeah. [00:31:03] Speaker D: You can't go wrong with that. [00:31:04] Speaker C: Oh, my gosh. [00:31:05] Speaker E: So good. But that's definitely my favorite dessert. [00:31:08] Speaker D: Sounds great to me, Sheena. [00:31:10] Speaker C: So I am a pumpkin pie person. [00:31:12] Speaker D: Are you okay? [00:31:13] Speaker C: Yes. And I also really love sweet potato pies. [00:31:16] Speaker D: Okay. Yeah. [00:31:17] Speaker C: My favorite sweet potato pie is made by my ex fiance's mother. So I did like low key get the recipe from her. And so now I don't have to. [00:31:30] Speaker D: I love that. [00:31:30] Speaker C: Don't have to utilize her. [00:31:31] Speaker D: You do what you gotta do. [00:31:33] Speaker C: Yeah, it was great. Yeah. Yeah. I just randomly called for a day and I was like, oh, my gosh. I did. And she was like, hi, that's great. I was like, nothing controversial. I just need your sweet potato pie recipe. But no, I really like pies in general. I'm not a pecan pie person. I know a lot of people like that as their jam, you know, But I just, I guess I don't eat it frequently enough. Like, if somebody were to offer me like some good pecan pie, I'd be like, oh, yeah, awesome. But it's not necessarily my first choice. Choice. [00:32:01] Speaker D: Now, Whitney, that's my first choice. Is it pecan pie? Yes. I love it with like black coffee. [00:32:07] Speaker C: Really? Sounds kind of. [00:32:08] Speaker D: Because pecan pie is so sweet. You know what I mean? Like, it's like karo syrup. Like, it's. It's very. It is not a healthy option. Yes. There's nuts in it. It's pecans. They're super fatty or whatever. But it is so sweet and delicious and they're really, really easy to make. [00:32:25] Speaker E: Yeah. [00:32:26] Speaker D: And black coffee, because I usually put cream in my coffee, but like, I will drink black coffee. The other pie I like, and this isn't necess, like a staple I think for Thanksgiving, but my mom makes it is just the. The chocolate pie with the Hershey's cocoa. It's really good. It's very. And I have that recipe. So if you guys want to make it. It's super easy. I took a picture of it in my mom's recipe book. I was like, I need this because it is so good. [00:32:49] Speaker E: I might need that. [00:32:50] Speaker D: Yeah, it's very, very good. And it's very simple, you know? So I'm kind of curious because we have some time in this segment, you're talking about holiday food. I know it kind of gets hard, you know, when you're. I mean, specifically Sheena, you know, when you're working with clients. And then, I know, Claire, at one point in your life, you're gonna work with clients. And you might already do some of that anyway. I'm not really sure. But, you know, I feel like everybody around the holidays is, like, trying to make the right choices about things. And I wonder how you guys feel about that. [00:33:19] Speaker E: Yeah, you know what? I think when it comes to, like, Thanksgiving and Christmas, for me, personally, I don't really worry about the nutrition of it. You know, I kind of just, like, enjoy myself and enjoy my time with my family. So I think it's best not to, really. I mean, it's just two days out of the year, you know, So I think it's just, you know, listen to your body, get what you want. You don't need to totally put yourself in a food coma if you don't want to. [00:33:53] Speaker D: Or you can. [00:33:53] Speaker E: Or you can. But, like, it's also great to have Thanksgiving and Christmas food leftovers. [00:33:59] Speaker D: Oh, yeah. [00:34:00] Speaker E: Good sandwiches. Oh, yeah. With the stuffing and the turkey. So, you know. [00:34:04] Speaker D: Yeah. Love it. [00:34:07] Speaker C: Whitney, you've heard me say this before, that you know, the biggest piece of advice I give people over the holidays, I'm like, do not plan to lose weight in January, because if you do, you're gonna go cray cray over the holidays, where you're gonna have that last supper mentality about eating those foods. So, like, even if you didn't have that, you still would wanna try grandma's dressing, because you only get it once a year, Right? But then if you're like, oh, my Lanta, I'm about to, like, for real deprive myself in January. You know, I'm gonna go. Go big or go home. And then we end up overeating or eating more than we would want to or whatever the case may be. Whereas if we don't have any plans related to weight loss, we're just gonna treat that holiday food like just another option. We're gonna enjoy what we want. And probably, you know, if anybody's looking for additional practical advice, like, especially if it's like a really big get together. And there's a ton of different things. Sometimes I'll tell folks before they get in line to make their plate, go ahead and scope out, like, what's there from, like, the beginning to the end so that you can kind of strategize and be like, okay, like, what do I want to prioritize on my plate? Because sometimes when I don't know what's coming down, I'll get just. Just a little bit of everything. And then. Cause it's on my plate, I feel obligated to eat it. [00:35:26] Speaker D: But you don't want to hurt whoever's feelings, you know? [00:35:28] Speaker C: But if I'm, like, looking and, like, say we're all a family, I'm like, oh, snap. I see Claire's green beans there. You know, I see Whitney's dressing, [00:35:38] Speaker D: you [00:35:38] Speaker C: know, like, I want to make sure I got some room for that. Like, sorry, Grandma Betty, I don't want your sweet potatoes. Like, you know, so then you can kind of strategize. [00:35:47] Speaker D: I really like that. And I think. I think I do that. And I don't realize I do it because I always kind of, like, scope it out anyway. But one thing I've noticed on my mom's side of the family, what we'll do is there's always a big salad that you can pull from where I feel like I love to have a green with everything I eat. I don't know. It's just. It creates a good balance. And so, especially at Thanksgiving, everything is so heavy anyway and very carb. It's like, my aunt will do a really big salad with some cranberries and does hepatons on it and stuff. But it's just the green, leafy clean. It does. It's great. [00:36:18] Speaker E: Yeah, it's a good balance in the whole thing. It is sometimes it is a little bit crazy. [00:36:25] Speaker C: Well, before we just starving. I know now I am so hungry. So we need to end this segment. But y', all, we will be back to end the show, but you're listening to Fit to be Tied with Sheena and Whitney on 90.7, the capstone. [00:36:42] Speaker B: Wvuafm Tuscaloosa. [00:36:51] Speaker D: Welcome back, everybody. We're closing out our show on Fit to Be Tied. And, man, the more we talk about Thanksgiving food, my stomach just starts growling. It's crazy. But, Claire, thanks for being on our show and just for, you know, just tell us a little bit about yourself [00:37:04] Speaker E: and what you do and to join. [00:37:06] Speaker D: It's fun. [00:37:07] Speaker C: It's fun time. [00:37:08] Speaker D: It is very Fun. I mean, I don't know how many people listen to us, but it's fun to record. So we always have a question that we ask our guests, and you can take it in any direction that you want. This is just one day. Like, Sheena and I were like, we gotta used to. We'd ask you what they do for, like, self care. Well, that was our old question. That's boring now. Nobody cares anymore, so we wanna go a different way. What hypes you up? [00:37:32] Speaker E: Like, what gets you pumped for, like, [00:37:34] Speaker D: your day or whatever you're gonna do? Like, what gets you pumped and excited? [00:37:38] Speaker E: Oh, that's a hard one. [00:37:40] Speaker D: Right? [00:37:43] Speaker E: There's so many things that could pump me up, you know? [00:37:45] Speaker D: Would it help to have an example? [00:37:47] Speaker E: Okay, yes. Yes. [00:37:48] Speaker D: So for example, I think, Gina, you said NSYNC when you're in the car. Yes. [00:37:54] Speaker C: Boy band. [00:37:55] Speaker D: Listen to some boy bands. One of our other guests on the show, Paige Acker University programs, likes a very well organized schedule. So that gets her pumped up. [00:38:05] Speaker C: She geeks out over that. [00:38:06] Speaker D: She geeks out over it. It's like my. So, like, what? You know. [00:38:09] Speaker E: Oh, okay. Well, you know what? I actually start my day off recently with a little journaling thing. [00:38:14] Speaker D: Okay. [00:38:15] Speaker E: So I kind of write about, like, okay, so like, three things that I'm grateful for and then how I'm gonna make the day great. So I'll kinda focus on what I want to do. And so basically I'll just be like, more recently. I'm like, okay, I'm gonna start pointing out some more positive things throughout my day. So it's just like kind of a good way to get me in a good, motivated mood for the day. And I think gratitude's like a great thing recently. It kind of just brings you happiness. [00:38:47] Speaker C: Well, I mean, we're looking at each other because I'm like, did you just listen to our last show? Because we totally talked about the power of gratitude. [00:38:54] Speaker E: I know, it's crazy. [00:38:56] Speaker C: And when it was saying that basically people who have gratitude, like, they recover better from heart attacks compared to that. I was like, Atlanta, so you're. [00:39:06] Speaker E: That's probably my headbutt because it kind of just like. It's a good way to put your head in a good, positive space. And then Starbucks. [00:39:16] Speaker C: Okay, you need that extra. [00:39:18] Speaker D: What's your drink at Starbucks? Are you a pumpkin spice latte since you like pumpkin pie? [00:39:23] Speaker E: Actually right now, Sugar cookie almond milk latte for fun. [00:39:28] Speaker D: Awesome. [00:39:28] Speaker E: But my usual is just an iced latte with almond milk and then some stevia. Very cool. [00:39:34] Speaker C: And just for my own curiosity, a lot of our guests have mentioned, like, listening to, like, certain songs that kind of, like, hypes them up. Like, if they're in the car, like, so what is your hype song? Like, if you were, like, a UA gymnast, like, your, like, walkout music, like, what is that song of choice? [00:39:51] Speaker E: If you feel comfortable sharing that? So if I'm trying to hype myself up, I love Rihanna, kind of those Beyonce. I love Taylor Swift, too. So just some good boss girl type of music. [00:40:11] Speaker D: Okay, that's cool. I like it. [00:40:14] Speaker C: Claire, thank you for all of that. And also, too, I mean, I'm like, I don't know if you're trying to get brownie points by mentioning the gratitude. [00:40:21] Speaker E: Oh, no, I didn't even listen to that. [00:40:22] Speaker C: But no, I love the fact that you share that, because that worked out totally well with what we're trying to accomplish. But, y', all, I'm gonna shut this down so we can go make some Thanksgiving food. But you have been listening to Fit to be tied with Sheena and Whitney on 90.7 the Capstone. [00:40:42] Speaker B: Wvuafm Tuscaloosa.