HSN Episode 7: Easy Breakfast For The Busy Professional with Barbara Brooks!
MICHELLE FOX: I am so excited to introduce you to my friend Barbara Brooks with SecondActWomen. Today we will be talking about Breakfast for the Busy Professional, and this episode, it's actually a replay of a Facebook Live we did earlier in the year, but I wanted to share it with you just in case you missed it.
I want to ask that you listen all the way through, because at the end you'll find an opportunity to download one of the amazing recipes that we make together in my kitchen. All right. Enjoy this episode.
INTRO: Welcome to Healthy Sexy Nutrition with me, Michelle Fox, culinary nutritionist, health coach, and your host for this podcast. I teach busy professionals how to get more nutrition in their bodies and how to have more fun in their home kitchens. If you struggle with consistency or sometimes forget to make your needs a priority, or you avoid planning your meals, you, my friend are in the right place.
Join me each week for inspiration to increase your energy, discover new recipes, manage your hormonal woes, and so much more. You are a busy professional, but that does not mean your nutrition should suffer. You deserve to live in a body and have a life that you love. So let's dig in.
MICHELLE: Hello, Hello, Hello. We are in the kitchen today and we are going to be making an easy, quick, healthy and delicious breakfast for the busy professional, which if you are watching this, we're probably talking to you. So thank you so much for being here. Even more so, because we have a very special guest, the one and only that you probably already know, she needs no introduction. We're gonna introduce her anyways, Barbara Brooks, the SecondActWomen, thank you so much for being here.
BARBARA: Oh my gosh, I am so excited because I'm on my own healthcare journey and self care, so this is a part of the things that I need to know more about is how to, How to eat healthier.
MICHELLE: Well then we will get you there.
BARBARA: Yes, I'm excited.
MICHELLE: That is my goal in line is to get healthy food in this one. And you know, from my whole community, I want you healthy. I want you happy. So before we jump into the food, I just wanted to ask Barb, would you be willing to share with my community just a little bit about your career journey?
BARBARA: Yeah.
MICHELLE: I mean, being the founder and is like also co-founder of SecondActWomen. Can you give us just a little bit of the history of how you got to this place?
BARBARA: Yeah. I got to it because I couldn't get hired at 51. So 55 now. But you know, I'm a corporate leftover, so to speak. I've been an entrepreneur since 2011 and when i left my career in shopping centers and I wanted to go back into corporate America in 2018, and I couldn't get hired.
I couldn't get hired, and I couldn't figure out why I was getting all these Dear Jan letters versus Dear John, of course. And so I decided to do something about it. And yeah, and I had a beautiful group of women who came together with me to create what has now become SecondActWomen, to work to advance and help other women who are starting over or starting up or growing their businesses.
Or career switching, we like to use that versus—or career swiveling versus pivot. Yeah, so that they internally are fighting against the gendered ageism that's out there because it's real and it, it causes imposter syndrome and lack of confidence, and yet we are so valued. And so that's what my business partner Guadalupe and I are really working to help women get past that and really do, do them. And as I like to say, ‘live life in full color.’
MICHELLE: Yes. Living life in full color.
BARBARA: Yes.
MICHELLE: And community. Just so you know, right before we went live, we were both almost in tears. Cause I was just pouring on gratitude for this woman. Not only did she teach me how to do branding, I didn't even know what branding was, like colors, Canva. What?
So all the beautiful colors you see. It's because I learned it from this woman, and then two, because of the courage that Barb and her partner Lupe have and had to put this message in the world. It did. Honestly, it helped me have the courage to say, “Well, if they're doing. I can do it too.” So, you know. Thank you. Thank you.
BARBARA: Girl, you're gonna make me cry and I've got some, well, I don't have my lashes on today, but
MICHELLE: You look beautiful and it's okay if you cry. This is all family, right?
BARBARA: It's all family. The funny thing is, I may have taught her those things, but I just, before we went out, I said, “You're gonna have to teach me how to do reels.”
MICHELLE: I'm more than happy to do that. You guys know I love my reels.
BARBARA: Oh, she loves her reels.
MICHELLE: I love it. All right, two more questions and then we're gonna jump into all this beautiful food in front.
BARBARA: Let's do it.
MICHELLE: The second question is because we are in Black History Month.
BARBARA: Yes.
MICHELLE: I like to say every month is Black History Month.Cause you know, I'm black and I love being black. With that said…
BARBARA: All day, every day,
MICHELLE: National Month as it comes to business, who is perhaps a black business person that has inspired your journey?
BARBARA: Well, this will be no surprise to people who know me very well. It's my mother. It’s my mom. When she, you know, in the seventies, she became one of the first black managers or the first black managers of a department at Evans Army Community Hospital, which is on Fort Carson. I'm a military brat. And so I remember going in when we would have days off of school, going into my mom's job and watching her deliver speeches to new military men and women who were new to the base. And I just remember looking at my mom in awe and she has just been such a powered force and my, my backbone.
And there's, you know, nothing more that I could say than I love that woman. And I'm so blessed I've had such a strong woman, who even when she got a divorce from my father after 18 years of marriage in the seventies, didn't even have a bank account because it was under my dad's name and here's the deal. She was able to get a checking account because her name is Bobby.
MICHELLE: That was lucky coincidence.
BARBARA: I know. Lucky coincidence. Right? So and how crazy is that? That was the seventies. That wasn't long ago. Anyway, yeah, that's how we were thought of as women.
MICHELLE: Wow.
BARBARA: So yeah, that it would have to be my mother. 100%.
MICHELLE: Okay. Well then speaking of family, the last question is when you were a child, what is one of your favorite memories in the kitchen?
And as you speak, I'm gonna check the oven. So you tell my community listening.
BARBARA: Ok. My favorite would have to be, and I'm from here in Colorado, from the Springs. I would have to say it would be, my mom coming home from work. On the first snow of the year, she would come home from work, scoop me up, take me to Safeway, and we would go and get supplies for making cookies and we'd come home and make sugar cookies.
MICHELLE: Aw.
BARBARA: I absolutely remember that. Like, you know…
MICHELLE: It's one of those like implants and memories.
BARBARA: Yeah. She didn't even have to call me and say, “I'm coming to get you.” Just, if there was a new snow, the first snow, I would know. And, and I come from a family that really loves to cook. My brother and my mom and my dad. When he was alive. He's no longer with us, but yeah. Oh my bro. My brother is a killer cook. So is my mom. So…
MICHELLE: So it's in your family?
BARBARA: It's in my family. Oh, we, you know, my brother's one who cooks healthy, so I wanna learn more about this.
MICHELLE: Then I am so happy to share. You are in the right. Yay. So as far as…
BARBARA: Can I ask you, what was your memory?
MICHELLE: Absolutely. Oh, I love it. I love a good curve ball. So my favorite memory, Oh, I actually, I've spoken about this a couple times. It would be in El Paso, Texas. That's where my parents are from and grew up. And so a lot of our Christmas holidays were there and so we'd be all huddled up big families.
So, you know, there could be anywhere up to like 40, 45 people in one, really small, like two bedroom house. But we're all, you know, sitting around and eating tacos. My family makes the best Mexican inspired tacos. Cause you know, El Paso is very close to the Mexican border. So the tacos and then plus my papa's birthday.
I always get mixed up if they passed on, if it's is or was, but I'll just say Christmas was my papa's birthday and his favorite was a coconut cake. And so we'd make this yummy coconut cake with natural sprinkled coconut flakes on it. And tacos and coconut cake. That that's what does it for.
BARBARA: Okay. I can't believe you just said that. My dad's was coconut. A coconut pineapple.
MICHELLE: Really?
BARBARA: Yeah, pineapple.
MICHELLE: That's so crazy. Connected.
BARBARA: Connected.
MICHELLE: And then before I actually talk about the breakfast. Just wanna shout out to Verona. She has been lighting up the chat box. You've so much ripping being here's, Oh my god. And anybody else in the community, if you have questions, if you have comments, please put them in the comments section and I'll be happy to talk back to you.
All right, so we're doing a little bit of cooking today.
BARBARA: Yes.
MICHELLE: But before that, I just wanna share that a lot of people think that breakfast is the most important meal of the day, and I have to say, I disagree. Contrary to popular belief, I'm actually a huge fan of intermediate fasting, so…
BARBARA: Oh, wow.
MICHELLE: Personally, I don't eat past 8:00 PM and then I try not to eat again until about 11:00 AM 12:00 PM. So right now, it's like my ultimate time of eating. I still call it breakfast because it's my first meal of the day, which is why we're about to make it and eat it cause I'm hungry. But we really wanna give our digestive tracts time to rest and digest.
And so that's why we wanna give that time in between.
BARBARA: So I wondered why we were doing breakfast during the lunch hour.
MICHELLE: Well, that's part of it. But another part is I don't expect everybody to jump on the intermittent fasting bandwagon. So it's fine if you eat breakfast, no judgment here, it's fine.
This breakfast that we're gonna make is gonna be something you can freeze, you can make ahead freeze, and then grab on your way out the door.
BARBARA: Love that.
MICHELLE: So I know a lot of people in our community are so busy, so I wanna make high nutrition easy and fun and delicious.
BARBARA: So delicious.
MICHELLE: We've talked in the past on the show about smoothies.
You can always go to michellefox.com/food. You'll see plenty of recipes for smoothies there. And then this recipe we're making today is the fiesta frittata muffins, and you can get the recipe there as well. So this one's ready to go. So let me give her a job and we're gonna start with eggs.
This recipe does nine eggs total. It's gonna be 6 regular eggs. I'm gonna do three egg whites.
BARBARA: Oh. Ok.
MICHELLE: Would you be willing to start…
BARBARA: Absolutely
MICHELLE: cracking eggs and I'll pack 'em with you.
BARBARA: Yeah.
MICHELLE: I will tell you, if you're following along again, michellefox.com/food.
If you, you can put right in that.
BARBARA: Oh, there we go.
MICHELLE: You're doing awesome.
If you wanna follow along, we're starting with, you can see that half…
It's my girl. You just never know what's gonna happen. And this time I'm loving it because, she's doing the heavy lifting. While I can do the talking, I think vice
versa. So's what kinda focus on have
MICHELLE: You’re doing Amazing. Honestly. You're doing amazing.
But the first thing listed in the recipe is half of red onion and we want red onion because it's in the elion family. So it actually helps as we hear little sniffles here, it helps with our allergies. So…
BARBARA: I've been sniffling all morning, so this is great. Now I also thought, cause they were the sweeter version, I don't know. Is that true?
MICHELLE: Good job. Yes. The red onions typically are sweeter and higher in manganese. Anytime we see a vegetable that's gonna be darker in color, that's gonna have more nutrients for us. So yes.
BARBARA: Okay.
MICHELLE: That's why we're using it.
Oh yeah. The red onion. Woo.
BARBARA: Yeah. Yeah. Yeah.
MICHELLE: And then next…
BARBARA: So I come from a family that will eat those raw, My parents are Texans as well. Like, bite into a yellow one back in the day. Yes. My, my yes. That was, Yeah. I don't,
MICHELLE: Wow. Okay. Yeah.
BARBARA: Is anybody else might, Yeah, of course I can't see what's happening because I decided to take my glasses off, but I'm gonna put them on.
MICHELLE: Well then here, if you're putting them on, I'll put the comments back up so you can see if we're around this. She says, “You ladies look beautiful.”
BARBARA: Aww.
MICHELLE: We love our Morona. Thank you.
BARBARA: Thank you.
MICHELLE: All right, so one more regular egg in there. And then we also have a red bell pepper on the recipe that's gonna be coming in.
BARBARA: I love bell peppers.
MICHELLE: Good.
Didn't that? You're the best. Am I supposed to be doing this? The. You know, some chefs knew
that the chefs did.
MICHELLE: I, my husband actually came from that tradition. He likes to cut that way. I, I don't like, I just like it where I can grab it. Yeah. But yes, you look my, I'm gonna be fancy, isn't you fancy
I've got hands for Barb being fancy, so Yes. And thank you for doing that. Yes. But yes, a. Red bell pepper, Amazing antioxidants and amazing to help avoid colds. I know sometimes when I get a little tickle in my throat, I'll reach for a red bell pepper, and bam, it's gone. It's, it's like magic.
BARBARA: What?
MICHELLE: Honestly, yes. Red bell peppers are our friends.
BARBARA: I like them raw.
MICHELLE: Have little taste. Yeah, but you do or you don't?
BARBARA: I do.
MICHELLE: Oh, good. Yeah. Cause they're so refreshing.
BARBARA: The orange ones and the yellow ones. All of them. I love 'em raw.
MICHELLE: Love it. Mm-hmm. Okay. Mm-hmm. Now, big question.
BARBARA: Yes.
MICHELLE: Do you know how to do egg whites?
BARBARA: I do.
MICHELLE: Oh, so woohoo.
BARBARA: I'm curious if I'm gonna be doing it right. So I know you do this and then. Let me just, Of course…
MICHELLE: Take your time. You're fine.
BARBARA: Then we do that.
MICHELLE: it’s always the party with Barb. It's always a party, so use sink if you need to.
But yes, mostly done and it's good. And the reason why we want the egg whites
BARBARA: I tell, try, try. Make it better this time. .
MICHELLE: Want the egg whites and this particular recipe, cause I. These muffins kind of have a fluffy, yummy taste so they're not so dense. So these are gonna be egg muffins and they're gonna be nice fluffy muffins by the time we get done.
And you are doing amazing. So good job. All right, the next ingredient listed on the page is broccoli. So I just, chop as fine as I can. This one is, believe it or not, very high in vitamin C as well, broccoli, and of course, it's an amazing source of fiber. So for those of us over 40 who need extra help moving things through our digestive system. Get your broccoli on.
BARBARA: Or at fifty five.
MICHELLE: Absolutely.
BARBARA: I want this to look a mess so that you know I've been doing the work by the time we're done.
MICHELLE: You are doing fantastic.
The next thing on the list is cilantro. So I actually had extra parsley, so we're gonna do parsley today, but if you’re really attached to the cilantro.
BARBARA: I am. What I, You know what? I love that you ask me if I like cilantro because some people say it tastes like soap to them.
MICHELLE: Yes.
BARBARA: I love cilantro and you know what? And I like, Do you do this to keep it fresh?
MICHELLE: I do.
BARBARA: How long do you keep it in here? I would've never thought of that.
MICHELLE: So, Thank you for asking. This is one of the things we talk about in my Healthy Sexy February coaching program.
BARBARA: Wait, there's sexiness time. I missed that.
MICHELLE: Yes. We're in our last week of Healthy Sexy February. You and a few other people miss it, so just a little plug. If you missed the first round, we'll be back in May. We'll, we'll, for Healthy Sexy May, but yes, we'll tell you about storing all of our vegetables in glass because. plastic can leach xenoestrogens in and the xenoestrogens affect our brain.
And guess what? Our brain is what controls our hormones. So we want all of our food stored in glass jars.
BARBARA: Does that mean I would get more hot flashes?
MICHELLE: You get less hot flashes if you're using the glass jar.
BARBARA: No, but I mean, if I'm using the plastic.
MICHELLE: Yes. part of the reason why there could be estrogens.
Yeah.
BARBARA: Why? I had too many hot flashes during covid. All right. I love that. I do do like cilantro.
MICHELLE: Rhonda's in the house and she said, “Go broccoli.” So yay. I'm so glad you're here. Okay, so then you do want the cilantro over the…
BARBARA: I do. No, I want both.
MICHELLE: I love that. Cause we cannot have too many herbs. Cause herbs are amazing liver and kidney detoxifiers.
It's one of the most powerful herbs that has antihistamines in it. That's another great one for when you're fighting either a cold or allergies. So…
BARBARA: Ooh, I need that.
MICHELLE: to say, Oh, that's instead the knife.
Would you be willing just to kind of—Yeah. In the little pieces like that.
BARBARA: I'll do anything for you, Michelle.
MICHELLE: Whoa. Don't we love her? Okay. I love her. That's all that matters.
BARBARA: I love it. And I’m over hear sniffling, so I really need this. My allergies are off the chain today. I'm glad that we're doing this.
MICHELLE: Yes. I hope that this is not only delicious, but also makes your body really happy on the side.
Okay, the next thing on the list is meat. Today I chose, Bacon. Cause I know bacon…
BARBARA: Bacon. Bacon,
MICHELLE: Yes. So I made some bacon and then I just chopped it up in the food processor. But you, if you wanna put in like leftover rotisserie chicken, that could be delicious. If you wanna put leftover like ground meat, if you made taco the night before, if you wanna put deli meat in, like. Be creative and or from my vegetarian friends. You can just bypass that element and you're still gonna get amazing fiber and amazing protein and amazing healthy fat in this dish. So don't worry, the girls got you with this recipe.
BARBARA: She's got you.
MICHELLE: Got you.
And the next, as you saw, our fabulous founder here, broke the six eggs and then created the three egg wipes.
So now if we could put the seasoning in.
You did amazing. You did amazing. We're just gonna do a touch of a dash of sea salt. And then I'll do some.
BARBARA: Do I do this? Do I do the fancy thing and then I do like. Is it just a pinch? How about doing two pinches? How about that three?
MICHELLE: Oh, that's extra fancy now. I dunno what to take the rest, the sink over there.
BARBARA: Ok. Cause I was like, I don't wanna waste it. I come from that family.
MICHELLE: We've got plenty of, we'll be right and now we can together. All right.
And while you do that, I will grab a little scooper for us to use to scoop the egg mixture into the pan.
The next thing I just wanted to share with you all is I love using parchment paper muffin liners when you are baking with anything that's kind of alternative baking or even, you know, regular, traditional, because it doesn't up stick and then you don't have any of the hard mess to cleanup on the pan. So parchment paper liners. I get this at Sprouts. I haven't found them at the King Soopers are Safeway, so I don't know if they sell 'em there.
BARBARA: I have never been to Sprouts.
I know, I know. Even my brother.
BARBARA: Am I sprouting?
MICHELLE: You are gonna sprout. Okay. When we leave here. When you leave here, maybe you can make an extra stop. Just to be curious. There is one on Colorado. That's right. I like where you live. Yeah. Yes.
Okay. Sprouts. Just cause on that note, believe it or not, a lot of their produce really is less expensive than King Soopers or Safeway or some of the, you know, regular grocery stores.
And I always recommend we buy organic produce when we are shopping. Cause it really is not that much more money. So even if you're on a budget, organic is worth it. Cuz guess what? You're gonna be saving money in the long term because you're not gonna have all those doctor bills.
BARBARA: Healthcare. You're right.That's a good point.
MICHELLE: So beautiful job on the eggs. Let's make sure I didn't miss anything. The salt and the pepper and the otherwise.
BARBARA: Oh, did you put pepper in there? Oh you put that there.
Got it. Love it.
MICHELLE: So now is the fun part where we get to build the muffin. So I will actually hold this if you wanna do the fun part.
So we'll do the, gonna save the eggs for the very last. Let's start with the onions. Okay. So I just sprinkle, we can both do it. How about you do this half? I'll do this half.
BARBARA: Okay.
MICHELLE: So we'll just sprinkle a little bit of onions at each cup. And Oh, can you hear the little sinking?
BARBARA: I love this part. It feels like it feels like candy.
MICHELLE: That's, what I was gonna say, like Easter when you're doing like the little jelly beans.
BARBARA: Yes.
MICHELLE: Which, you know, culinary nutrition. I'll turn my head the other way.
BARBARA: Do you wanna hear something funny? We, my my family and I still color eggs.
MICHELLE: Oh, I love that.
BARBARA: My brother loves art, so anything that has to do with painting or anything, that's his deal.
MICHELLE: Oh, okay. Next we're gonna do the red bell pepper, and I so love that you guys have these family traditions and in fact, these fiesta frittata muffins were made specifically to be kind of like a, a nod with Christmas holiday.
So I about the holidays, maybe you can introduce to your family. Yes, yes.
BARBARA: So you know what this reminds me of when people do this with bread, like you put the—You're probably not gonna like that, but tell me more. You put the bread on the, on the first level of the pan, and then you do the eggs and all this stuff.
MICHELLE: This kind of reminds me, I don't know what it's
called. Well, and maybe you could experiment with gluten free and then I would be able to enjoy it with you.
MICHELLE: Exactly. That sounds delicious. Whatever that is, you have to show me.
BARBARA: When did you start wanting to eat better in your life? I mean, has this always been a part of what you wanted to do?
MICHELLE: Yes and no. I will tell you, the journey really started about 20 years ago when I was trying to get pregnant. Yeah, when I was trying to get pregnant nothing was happening. We were trying everything and nothing was happening and the doctor was like, Well, let's just take this blood test.
And I'm sure enough it came up that I was gluten intolerant and oh my gosh. From there, I was just determined to find ways to have delicious food that can be gluten free, dairy free, and sugar free. And I got my life back. I mean, I immediately lost the belly blows. I lost weight. My moods were balanced.
I was able to sleep through the night. All because the stinking gluten. And then of course, it turned out the dairy as well, which I think most of my life I knew I was dairy intolerant. I didn't like the way I felt after eating it, but then I was just really determined. I'm like, Okay, I've gotta find a way to make the food delicious, but also eat so that my body's happy.
BARBARA: I love that.
MICHELLE: You did a good job with these cilantro leaves.
BARBARA: I would've never thought to put cilantro in this, by the way.
What is this again? I forgot.
MICHELLE: So this one is the parsley part. So we're up on our herbs on this one, which I'm of course loving.
BARBARA: I didn't know what it was cause I'm used to it being in a shaker bottle.
MICHELLE: All the dried up parsley.
Well you know, you can sprinkle that dried stuff on anything cause you can't it, but you're getting some of the benefits, so..
BARBARA: That's great.
MICHELLE: So good job there and now. And you see how easy this is, right?
BARBARA: I love that. It looks like little rainbow of good.
MICHELLE: I love the way that sounds.
Okay. And next we are gonna do a little scoopy scoop. So what's side, You did a great job, by the way. Awesome. And do you wanna do a scoop or you want me to?
BARBARA: I'll do this.
MICHELLE: You're great.
BARBARA: Is this so real? Is this, wait, is this for ice cream?
MICHELLE: We gotta get creative up in this.
BARBARA: I love it. Ice cream scoop.
MICHELLE: You could use like a latel.
BARBARA: How many more scoops?
MICHELLE: Let's start with one scoop at this point, and then if we have extras we can fill it up. We probably only wanna fill the tins up maybe halfway because when we bake, It'll rise.
And just in case you haven't headed to michellefox.com/food and you're watching along, you are gonna put these in the oven at 350 degrees for 30 minutes.
BARBARA: Love it.
MICHELLE: And they'll rise and they will be delicious. They'll be awesome. Grab and go snacks. Grab and go breakfast. Or sit and enjoy breakfast as well.
But I know how busy some of you are, so I wanna get this nutrition in your body.
BARBARA: I wanna know what else we, we would serve this with, or do you just recommend that we eat this, a couple of these? Or is it…
MICHELLE: I absolutely love that question to give even higher nutrition and yumminess, I would say, if you're sitting down and enjoying, which of course, that's the ideal world.
BARBARA: Okay.
MICHELLE: You're doing great.
So yes, these would be delicious. Like having some slices of avocado to get that really healthy fat in, cause that healthy fat from avocado balances the brain, helps to regulate our hormones, and then maybe you could even put some salsa on it, whether it's cream salsa, or red salsa.
That could be very delicious. You could even do like a side of steamed greens to get extra fiber in that could.
BARBARA: Oh, steamed green. Delicious.
MICHELLE: Yes. At breakfast, that's a thing. So I'm gonna go put these in the oven. Would you be willing to do some magic? Like put us in a time machine.
BARBARA: Yeah. You've got 30 minutes, 30 minutes and counting down.
I am so enjoying this today. I wonder what are they going to taste like? And look like when they're done.
MICHELLE: Your time machine works. .
BARBARA: Oh my gosh. It works.
Just so you all piece
Can see they are baked in there. And I'm so ready to dive in. Shall we chase? I think we shall, So let's see. I'm gonna,
BARBARA: Oh my gosh, they look so good. This one. This one looks like a good one for you to try.
MICHELLE: Good, don't they? And look how the rapper just comes right off. Cause it's the parchment paper for those of you who are just signing in. Love it. Parchment paper wrap muffin liners. I'm telling you.
BARBARA: Which means it's good for the environment. I like that.
Oh, mm-hmm. Mm-hmm. Mm-hmm.
MICHELLE: Yeah. We've got a winner. So I hope you all have enjoyed this. Just know that there are so many ways to get vegetables and high nutrition into your breakfast, whether it's through a smoothie, whether it's through these fiesta frittata muffins or one thing I didn't even mention were the overnight oats. Oh, you can also make that another recipe that you can find at michellefox.com/food.
So if you're eating breakfast or like me more like brunch towards the more, the middle of the day. Get the magic in.
BARBARA: So good.
MICHELLE: I'm so glad you love it.
BARBARA: I wanna eat all of them. That's my problem.
MICHELLE: Well, don't you worry these, some of these are going home with you. We will put them in a container and that will be my thank you.
BARBARA: Oh my gosh.
Mama Brooks is gonna love these. I'm going home to see her.
MICHELLE: Thank you. Oh, okay. My pleasure.
BARBARA: Wow. Thank you for having me.
MICHELLE: You are so welcome. Thank you for being here. Where can my community find you?
BARBARA: Oh yeah, they can find us at secondactwomen.com and Facebook.
We have a Facebook group called SecondActWomen after 40 & 50. I'm just SecondActWomen on LinkedIn. That's where you can get all your info tips and we talk everything from menopause to mental health to dating inside of that community. It's a global community. So it'd be lovely to have you inside.
MICHELLE: Absolutely. And I'm a very proud member, so thank you for the work you do in the world. Thank you for being my friend. Thank you for the work you do. I'm very, very grateful to have you, Barbara B.
BARBARA: Aww.
MICHELLE: Thank you all for signing in.
MICHELLE: That was so much fun. If you want this recipe, then just head over to michellefox.com/food, and then you'll see the tab for breakfast. So you'll not only have the access to this recipe, but quite a few more. If you get a chance. Let me know if you try this one, leave me a comment on Instagram and or hop into my dms.
I would love to hear from you.
Thanks so much for listening to Healthy Sexy Nutrition.
Have you been driving, doing laundry or walking around the neighborhood? Sweet. I've got show notes on my podcast page at michellefox.com. Click over there when you are ready. On the page, you will find resources to support what you just learned on today's show.
And, you know, you can grab some health supportive, freebies as well. If you enjoyed this episode, please share a review on whichever podcast platform you are listening on. It will help us with our mission to build healthier communities. And your support would mean the world to me. If you have feedback on how we can improve, then of course send an email to [email protected] and let us know.
Big love from your favorite culinary nutritionist and health coach, until next week.
Keep showing up for yourself and know that you and your health matter. You deserve to live in a body and have a life that you love.
