Fed & Fit

Ep. 25: That time we forgot… + Paleo off a Tex-Mex menu

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The Fed+Fit Podcast | Nurturing a Healthy Mindset for a Healthy Lifestyle

We're back with our 25th episode of the Fed+Fit Podcast! Remember to check back every Monday for a new episode and be sure to subscribe on iTunes!

Find us HERE on iTunes and be sure to “subscribe.”

Episode 25 Topics:

  • When your life gets busy and you forget to record a podcast!
  • Updates from Cassy [3:15]
  • Updates from Charissa [6:31]
  • Sparkling Peach Sangria
  • Open enrollment for the July Fed+Fit Project
  • Ordering from a Tex-Mex restaurant [8:46]

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Ep. 25: That time we forgot… + Paleo off a Tex-Mex menu

This is the Fed and Fit podcast starting your week off with motivational thoughts on real food and fun fitness activities with Cassy Joy Garcia and co-host, Charissa Talbot. Remember our disclaimer; the information and opinions shared in this podcast are solely those of any given individual, and not a substitute for medical advice. Here are the ladies.

On the episode, we talk about that time we forgot to record a podcast, and how to order Paleo off of a Tex-Mex menu.

Cassy Joy:
Hey Charissa!
Charissa Talbot:
Hey Cassy! {laughs}
Cassy Joy:
{laughs}
Charissa Talbot:
Where are you right now, by the way?
Cassy Joy:
I’m sitting right next to you.
Charissa Talbot:
Get out of town! Wait, you’re in my car right now?
Cassy Joy:
{laughs}
Charissa Talbot:
{laughs}
Cassy Joy:
In case anyone is wondering, Charissa is hands free, because she’s driving and I’m holding the phone.
Charissa Talbot:
{laughs}
Cassy Joy:
The official title of this episode is, that one time we forgot to record an episode. {laughs}
Charissa Talbot:
Because we were actually together, and enjoying ourselves, and having a good time. I’m sure everyone can understand. So I drove up to San Antonio today to come to Cassy’s engagement party. We both had such a crazy week, we’re like, we’ll just record a podcast while we’re there together, and one thing leads to another, and here we are driving on the way to dinner. We have reservations, we can’t be late, but we’re squeezing this one in!
Cassy Joy:
We are. We honor our commitments!
Charissa Talbot:
{laughs}
Cassy Joy:
I’m like a dog with a bone with a schedule. It may not be exactly what we were going to talk about, but we can save that for the next one and at least we’re dropping by to say hi.
Charissa Talbot:
Yes.
Cassy Joy:
It’s been a crazy week. Austin and I just threw an engagement/house warming party at our casa, and it was a good time. We had all kinds of yummy, tasty, paleo foods, and I tried some new recipes on my friends and family. They’re the guinea pigs, just so you guys know.
Charissa Talbot:
Oh my gosh, that pudding! The toffee and the chocolate? Oh my god.
Cassy Joy:
The pudding. I was pretty excited about the pudding. I kept going back to test it to make sure it was still good,
Charissa Talbot:
Yeah, I had to eat the whole, you know. Yeah, I did a lot of testing today.
Cassy Joy:
In case you’re wondering, it’s a chocolate pudding, a dark chocolate pudding with a pistachio toffee on top.
Charissa Talbot:
Mm-mmm. It was so good.
Cassy Joy:
It was yummy.
Charissa Talbot:
And Cassy made her sangria recipe from the blog. Oh my gosh, it was amazing.
Cassy Joy:
It was good. It’s one of my favorites. It’s a sparkling peach sangria, and we’ll link to it in the show notes but you should definitely look it up. I actually haven’t made it since I posted that recipe because it’s so tasty, and you have to go through two bottles of wine to make it. Because it calls for one bottles of moscato and one bottle of prosecco or some other sparkling wine, which is quite a bit just for a dinner party.
Charissa Talbot:
Yes. And I am being safe right now, I got to Cassy’s house at 2, that’s when I had my sangria, and I’m driving now, it’s almost 7. Just so no one things, girls are crazy.
Cassy Joy:
Yeah. We’re covering our bases. But we wanted to stop in and say hi, and talk about that one time we forgot to record a podcast.
Charissa Talbot:
{laughs}

1. Updates from Cassy [3:15]
Cassy Joy:
So in other updates, we went to Seattle this week.
Charissa Talbot:
Oh, yeah?
Cassy Joy:
We went to Seattle. My sister graduated from Seattle university.
Charissa Talbot:
Woot, woot!
Cassy Joy:
With her masters, it was very exciting. And I ate all kinds of delicious things, and then tropical storm Bill decided to roll into Texas, and we couldn’t come home.
Charissa Talbot:
Ugh, you got stuck.
Cassy Joy:
We got stuck. We got stuck in Dallas. We spent the night with an aunt and uncle, which is nice. Nice having family all over.
Charissa Talbot:
True.
Cassy Joy:
They came and picked us up and made us dinner and breakfast; that was really nice.
Charissa Talbot:
That’s really nice.
Cassy Joy:
And they had heard about the Fed and Fit project.
Charissa Talbot:
{gasp} What?
Cassy Joy:
Because their daughter started doing it, and they made us Fed and Fit project dinner and breakfast!
Charissa Talbot:
What, that’s crazy. I love your family. By the way, I got to meet a lot of Cassy’s family today, and love it.
Cassy Joy:
Now it all makes sense.
Charissa Talbot:
Now it all makes sense.
Cassy Joy:
I’m not an isolated case of crazy. {laughs}
Charissa Talbot:
{laughs} Very true, very true.
Cassy Joy:
Oh man, so it was good. In the Fed and Fit book club world, I’m just updating youguys. I feel like I’m talking to a girlfriend on the phone.
Charissa Talbot:
Do it, do it. Update, update. Just make sure we don’t miss our turn.
Cassy Joy:
Oh yeah. Sorry, it’s in half a mile.
Charissa Talbot:
{laughs} Ok.
Cassy Joy:
We’re going to go have Mexican food. We’re going to have fajitas, and probably a couple of corn tortillas because that’s one of my favorite indulgences out.
Charissa Talbot:
Mm-hmm.
Cassy Joy:
And this place in particular has a gluten free friendly menu. They can’t call it totally gluten free because of cross contamination. You’re going to take a right up there.
Charissa Talbot:
I see it.
Cassy Joy:
Ok. {Laughs}
Charissa Talbot:
Alright, so what’s up with the Fed and Fit Project, tell us what’s going on.
Cassy Joy:
With the project, it’s going good. This one or the next one. Either one. {laughs}
Charissa Talbot:
{laughs}
Cassy Joy:
The next one works too. I’m giving directions, in case you’re just tuning in. The project is going really well. We’re rebuilding some stuff. I was actually shocked. Not shocked, I guess impressed. I was telling some folks tonight how, when I write recipes and I create programs, truly I create {laughs}
Charissa Talbot:
{laughs}
Cassy Joy:
I’m channeling the Merrymaker Sisters.
Charissa Talbot:
That’s ok.
Cassy Joy:
I create this stuff really because it’s stuff that I want to eat. Go up here and take a right, and then it’s over there on the back corner.
Charissa Talbot:
Ok. {laughs}
Cassy Joy:
It’s stuff that I want to eat and I post it on the blog and I take pretty pictures, but I don’t expect anybody to make it or read it or to use it, and every time someone posts a picture of a recipe, I’m like, oh my gosh! They made my recipe.
Together:
That’s so cool!
Charissa Talbot:
Yeah.
Cassy Joy:
I’m tickled. Every single time. So in that vein, this Fed and Fit project, creating this program, is something that personally I took all the stuff that works for me that I would want in a tool set and I turned it into a tool set in a package kind of thing. It’s a month long process. And I put it out
there, saying maybe it will help some other folks. And I have been blown away by how many people it’s really helped.
Charissa Talbot:
Yes.
Cassy Joy:
I’m totally tickled by the whole thing. So it’s go ing really well. That’s it, the building right there.
Charissa Talbot:
Got it.
Cassy Joy:
It’s going really well. Because of the warm welcome, I have decided to take it to the next level.
Charissa Talbot:
Woot, woot!
Cassy Joy:
We are going to build a whole new platform, so it will be even more of a cool user friendly experience. I’m just really excited.
Charissa Talbot:
That sounds amazing.
2. Updates from Charissa [6:31]
Cassy Joy:
So that’s what’s going on up there. What’s going on over on your side of the car, Charissa?
Charissa Talbot:
Well, you know, work with Sarah Ballantyne is never dull, and we’ve got a lot of stuff going on, and we brought on some new staff, actually, to handle it, so I’m really excited because we have some new people on deck, so that’s always exciting. Expanding her team. That’s been really fun. Just a lot. She’s writing two books this year, so whoo! A lot of work.
Cassy Joy:
That doesn’t surprise me. That Sarah, she’s not afraid of a challenge.
Charissa Talbot:
Nope, nope. Not at all. So I’m excited. It’s a lot of work on that end. And, in No Cook Paleo news, I have my first intern starting next week.
Cassy Joy:
Cool!
Charissa Talbot:
Because I’m finally going to get that darn eBook done, but I need some help {laughs} myself. So it’s cool.
Cassy Joy:
That’s awesome.
Charissa Talbot:
I’m excited about it. You may know her, she is the Paleo Cavewoman.
Cassy Joy:
Oh.
Charissa Talbot:
Chelsea Gold.
Cassy Joy:
Nice! That’s awesome.
Charissa Talbot:
Yeah, she’s a sweetheart. So she’s going to help me out. I’m super excited! So we’re going to do a little bit more with No Cook Paleo.
Cassy Joy:
Good.
Charissa Talbot:
First on deck is getting my website actually somewhat done so it looks ok.
Cassy Joy:
{laughs}
Charissa Talbot:
It needs some help.
Cassy Joy:
It’s a work in progress.
Charissa Talbot:
Yeah.
Cassy Joy:
You know, my website, when I first launched it. I think we talked about this on the last episode.
Charissa Talbot:
Yeah.
Cassy Joy:
but it did not look the way I wanted it to look.
Charissa Talbot:
Yeah, no.
Cassy Joy:
For years. So you’ll get there.
Charissa Talbot:
I will. It will be good. I’m excited.
Cassy Joy:
You’ll get there way faster than I would. Than I did, I’m sure.
Charissa Talbot:
{laughs}
Cassy Joy:
I feel like, and this is why I want to tell everybody, if I can do this then anybody can! Because I feel like I always take the slow track. I am determined, I’m a dog with a bone, and I will eventually get there, but I’m going to take the long way. I’m going to enjoy all the scenery.
Charissa Talbot:
Yeah.
Cassy Joy:
So definitely, you’ll get your website looking beautiful I’m sure in no time.
Charissa Talbot:
I hope so. It will be good.
Cassy Joy:
Well cool! This is so weird to look at you.
Charissa Talbot:
I know.
Cassy Joy:
And talk at the same time.
Charissa Talbot:
And talk. I feel like we should do a dance or something.
Cassy Joy:
I know, I keep feeling like I need to stare off into space.
Charissa Talbot:
I know, because normally I just look up, and talk.
Cassy Joy:
{laughs}
Charissa Talbot:
This is fun.
Cassy Joy:
This is fun. Well, I guess we won’t keep you guys too much longer. We could talk about how to order paleo off of a Tex-Mex menu real quick.
Charissa Talbot:
Yeah!
3. Ordering from a Tex-Mex restaurant [8:46]
Cassy Joy:
I love those kinds of topics.
Charissa Talbot:
Yeah. What I always do is I always order fajitas. I normally like to do a mixture of beef and shrimp. It’s kind of my thing. I like to mix it up. I’m not really a big fan of chicken. I’ll do the fajitas, and then I’ll have them do extra veg, and leave off the cheese and the sour cream, and then I always order extra guacamole.
Cassy Joy:
Mm-hmm.
Charissa Talbot:
and then I just kind of, and I don’t do the corn tortillas, I just kind of mix it all together on my plate and kind of have a fajita salad but without all the lettuce. Because, that’s just not fun for me. {laughs}
Cassy Joy:
Sometimes lettuce makes me want to cry.
Charissa Talbot:
Yeah! Unless they have …
Cassy Joy:
I like real food.
Charissa Talbot:
Sometimes places, there is one place in Houston I used to go to all the time, and they used to have asparagus that they would sub out. Oh, they have asparagus here too!?
Cassy Joy:
This place has asparagus.
Charissa Talbot:
Oh, I’m so excited! So I will get my veggies in. There we go.
Cassy Joy:
This place; Austin and I live in suburbia. I mean, really, we do, out in San Antonio, and we moved out here from the city, and I kind of miss the city and all the cool restaurants that it had, and then we stumbled across Lupe Tortilla. Some of you know Lupe Tortilla really well, and you’re probably like, oh my gosh! Everybody I know goes there! It’s like the suburbia landmark! I freaking love this place. They have a gluten free friendly menu. All of their margaritas are made with fresh lime juice.
Charissa Talbot:
Get out of town.
Cassy Joy:
They juice it.
Charissa Talbot:
Charissa’s having a margarita!
Cassy Joy:
Every day, it’s so good. Anyways, I bring that up because I was sad about living in suburbia because I thought my only choices to eat out were like Chili’s and BJs and Olive Garden.
Charissa Talbot:
Oh gosh.
Cassy Joy:
Unless we wanted to drive 45 minutes into town. But, Lupe Tortilla to the rescue! So the way I usually order off a menu like this is I will usually also go the fajita route, that’s really delicious. Sometimes I’ll order carnitas, pork carnitas.
Charissa Talbot:
Mmm. Delicious.
Cassy Joy:
Which, you know, typically in some of these Tex-Mex restaurants pork carnitas are not super saucy, it’s just like a dry rub on chunks
of pork. And then I will ask if their corn tortillas are made in house, and if they are I will usually get a couple. If they are not made in house, and it’s just those flimsy ones that come from the grocery store, I’ll be like, meh, I can do without.
Charissa Talbot:
Yeah.
Cassy Joy:
But I’ll get corn tortilla, and here’s its bonus because its gluten free officially.
Charissa Talbot:
Nice.
Cassy Joy:
I love their beef fajitas, I will usually do beef because I get chicken everywhere else. And I like, also, this place in particular I believe they cook their fajitas in butter, but a tip for ordering off of a restaurant menu is to ask, it’s going to sound a little wonky, but if you ask for them to cook your meat in butter instead of a vegetable oil, you might actually find that your body might handle that a little bit better.
Charissa Talbot:
Yeah.
Cassy Joy:
Because most places will have butter, but their default is usually to cook in vegetable oil or canola oil. So, I’ll ask definitely for butter, and they look at you funny when you’re like, no flour tortilla and cook my meat in butter. {laughs}
Charissa Talbot:
Yeah.
Cassy Joy:
No cheese, usually. Sometimes I’ll do a dollop of sour cream if I’m feeling saucy. Guacamole for sure.
Charissa Talbot:
For sure.
Cassy Joy:
Grilled veggies. I love me some bell peppers, fajita peppers. And then I will usually indulge in a margarita. And if I’m not a delicious
place like Lupe Tortilla, where their margaritas are fresh lime juice; and I promise this is not a commercial for Lupe Tortilla.
Charissa Talbot:
{laughs}
Cassy Joy:
They have not endorsed this podcast episode.
Charissa Talbot:
We’re sitting in their parking lot.
Cassy Joy:
We’re sitting in their parking and I might just go in, and I don’t know. Actually I won’t.
Charissa Talbot:
{laughs}
Cassy Joy:
I love them! I only talk about the things that I really love. If they don’t have tasty delicious margaritas that are already pretty clean, I will ask for fresh lime juice with tequila on the rocks in a salted glass. And if they don’t have fresh lime juice, or they look at you like, yeah we’ve got that lime syrup. Say, nope, I’ll just take some lime wedges.
Charissa Talbot:
Yep, yep.
Cassy Joy:
And I’ll squeeze my own. Anyway, those are my tips! Those are your tips!
Charissa Talbot:
Yeah, they sound pretty good.
Cassy Joy:
Yeah. That was good. We came up with content!
Charissa Talbot:
We did!
Cassy Joy:
{Laughs}
Charissa Talbot:
We got this, people. We gave you a podcast.
Cassy Joy:
We did. Thank you guys for tuning in! And let me apologize for the audio.
Charissa Talbot:
Yes.
Cassy Joy:
It’s probably pretty gross. We usually wear headphones to talk, and now we’re just talking over my phone. But it should all be good. Thanks. You got anything else?
Charissa Talbot:
Nope. That’s it.
Cassy Joy:
Ok. We’re going to go have a margarita. I hope you guys have a.
Charissa Talbot:
Excellent weekend.
Cassy Joy:
Yeah. Well.
Charissa Talbot:
Well, it’s Monday morning.
Cassy Joy:
They’re hearing it Monday morning! You probably don’t want to hear about margaritas on Monday morning.
Charissa Talbot:
Go have one after work!
Cassy Joy:
Thanks for listening. If you have something that you're burning for us to talk abouton the podcast, leave it in a comment and we’ll incorporate that. Charissa and I have a bunch of show ideas that we’ve got prepared, but we definitely want to make sure that we keep talking about the things that you want to talk about.
Charissa Talbot:
Yep. For sure.
Cassy Joy:
We’ll be back soon. Thanks for tuning in.
Charissa Talbot:
Bye!

   

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