Summary
Jerry Christensen, Julie Marie, and guests, including Dianna, Angela, Vicki, Faith and Michelle, engaged in a wide-ranging discussion covering personal life updates and the Protective Diet. Jerry Christensen shared his preparations for a half-marathon, and Julie discussed her experience using a new steam oven, and a review of the pumpkin cream pasta recipe, while also offering advice to Vicki regarding a new skincare routine and to Michelle on how to adhere to a health-focused diet during an upcoming cruise. Key talking points included the health benefits of the Protective Diet in contrast to the ketogenic diet, the importance of homemade bread for a new grilled cheese recipe, and Julie Marie’s commitment to “food freedom” through the Protective Diet.
Details
- Guest Welcomes and Socializing Jerry Christensen and Julie Marie welcomed guests in the chat, including Dianna, who had her fireplace on due to the chilly weather. Julie Marie mentioned that she and Jerry were having rooibos tea and discussed the warm day they had, which included running 5 miles, then laying out in the sun after giving their dogs, Lucky and Cooper, baths.
- Pet Grooming and Swimming Habits Julie Marie and Dianna discussed their dogs’ water experiences. Dianna noted that Cota hates water, making bathing difficult, though they found a new pet service to do the grooming. Julie Marie shared that Lucky loved grooming but was a poor swimmer, while Cooper was a “water junkie” who loved getting in any water. Julie Marie also explained her successful dog nail trimming technique using peanut butter as a distraction while Jerry Christensen holds the dogs.
- Home Lighting and Jerry Christensen’s Running Goal Julie Marie noted that it was completely dark outside due to the time change, and Dianna complimented their kitchen lights. Jerry Christensen then announced that he is preparing for a half-marathon on November 15th, an unprecedented distance for him in a race. Jerry Christensen mentioned completing 10 miles in just under two hours the previous day and aims to easily finish the half-marathon in less than three and a half hours to avoid a “did not finish” designation . He is known as the “waving runner” in their neighborhood.
- Steam Oven Discussion Julie Marie introduced their new steam oven, mentioning she is learning to use it and teaching neighbors how to cook rice and lentils in it. Dianna asked what motivated the purchase, and Julie Marie recounted seeing a steam oven at a friend’s house in October 2014, immediately wanting one. Julie Marie detailed the oven’s functionality, explaining that it steams and then uses a convection setting (air fryer) to make French fries without transfer, similar to the Protective Diet Resistant Starch Fries recipe.
- Steam Oven Features and Purchase Julie Marie elaborated on the steam oven’s capabilities, including cooking perfectly cooked grains like rice and reheating food while maintaining moisture, which is ideal for bread baking without a Dutch oven. She revealed that Jerry Christensen found the Wolf brand legacy model at half price, making the purchase possible. Julie Marie also noted that the oven functions as a food dehydrator and yogurt incubator.
- Pumpkin Cream Pasta Recipe Review Julie Marie asked if guests had made the Pumpkin Cream Pasta with Rosemary Crispies. Angela confirmed making it “many, many times” and called it a “very very good recipe”. Julie Marie expressed interest in doing a class on the Instant Pot recipe to motivate people to use canned pumpkin sales. Dianna mentioned a dislike for rosemary, and Julie Marie suggested substituting dried oregano in the bread krispies.
- Using Leftover Pumpkin and Seasonal Baking Julie Marie explained that the pumpkin cream sauce is not “pumpkin forward” and only requires one cup of pumpkin, advising against using the whole can. Vicki asked what to do with the leftover pumpkin, and Julie Marie suggested freezing it or using it in seasonal recipes, such as her banana-pumpkin muffins, which are not yet a formalized recipe. Julie Marie also mentioned a need to write up a recipe for their “coffee house muffins” with crumble topping.
- The Importance of Baking Homemade Bread Julie Marie emphasized the importance of baking homemade bread for an upcoming grilled cheese recipe, noting she is developing a “Bodacious Boule” recipe that does not require a bread maker. Julie Marie expressed a strong desire to get people off store-bought bread, particularly sourdough bread from bakeries, due to its high salt content used to slow the rising process.
- Skincare Routine and Detoxing Vicki inquired about Julie Marie’s facial cleanser and expressed concerns about very dry, sandpaper-like skin with blackheads after using the cleanser, castor oil, and frankincense for about four weeks. Julie Marie suggested that this may be a natural purging phase as the castor oil opens pores and draws out congestion. Julie Marie advised Vicki to reduce the amount of frankincense, as it can be drying, and to use less castor oil, suggesting one drop of frankincense with castor oil at night and shea butter with Jojoba oil in the morning if dryness persists.
- Applying Oils and Protecting Skin Julie Marie cautioned Vicki about applying castor oil near the eyes when wearing eye makeup, as it can cause smudging, but recommended rubbing it into lashes, brows, neck, and chest at night for anti-aging benefits. Vicki mentioned the oil not absorbing and being absorbed by the pillowcase, to which Julie Marie and Jerry Christensen commented that the large amount of oil makes Julie’s face look like “salad face.” Julie Marie also mentioned she need to return to her bentonite clay mask routine due to seasonal changes.
- Dietary Updates and Pumpkin Preparation Julie Marie mentioned that she was encouraging Jerry Christensen to “bank” his vitamin D by running shirtless. Dianna shared that she is planning to make “tuber tonic.” Angela is using fresh, roasted pumpkin for pumpkin pasta cream sauce and freezes it in one-cup portions. Julie Marie showed a pumpkin grown from seeds Angela sent, mentioning they only consume pumpkin seeds once a year from carved and roasted pumpkins due to the high fat content.
- Sharing the Protective Diet and Addressing Health Issues Michelle shared that she distributed PD yogurt, PD broth, and nutritional yeast to a friend struggling with heart issues (AIB), high stress, and severely low iron, which the friend’s naturopath is addressing with iron infusions. Julie Marie linked the friend’s low iron to a compromised microbiome following a recent hysterectomy and previous adherence to a keto diet, emphasizing that the gut microbes process iron and need to repopulate with added fruit, fiber, vegetables, and whole grains.
- Ketogenic Diet and Intermittent Fasting Julie Marie asserted that the ketogenic diet is intended to be high in fat to control insulin production, and that animal protein is insulinogenic, like carbohydrates or sugar. They suggested that the best way to produce ketones is through one-meal-a-day fasting, which is “more ketogenic than a ketogenic diet.”
- Exercise Goal and Current Diet Jerry Christensen shared his daily exercise goal of 33,333 daily steps throughout November, noting that his increased appetite requiring triple the usual rice. Juie Marie also discussed eating and preserving Asian pears from Azure Standard, with Angela suggesting eating them on top of hot rice with hot sauce.
- Pomegranate Harvesting and Processing Julie Marie displayed red pears and discussed the large number of pomegranates they harvested from a friend, April, who has large pomegranate trees. Julie Marie noted the extensive processing required (shucking, drying, freezing) and mentioned hoping her brother, Jason, would help Jerry Christensen with the shucking when he visits.
- Brother’s Visit and PD Commitment Julie Marie confirmed that their brother, Jason, is in the chat. She recalled Jason’s previous visit in December, where he helped organize two pallets of fresh wheat and committed to a “PD 100%” diet, despite going through detox. Julie Marie praised Jason’s cooking and noted the shared commitment to the Protective Diet has strengthened their connection.
- Cruise Advice for Health-Focused Eating Michelle, who is planning a December cruise, expressed nervousness. Jerry Christensen and Julie Marie advised her to be “fruit focused” and view the vacation as a chance to lean down, warning about the “gluttony” and temptations on cruises. Julie Marie suggested using a “heart-focused diet” or health condition as a reason for eating simply—plenty of fruit, steamed rice, and steamed vegetables, with no oil or sugar.
- Setting Standards and Seeking Chef Support on Cruises Jerry Christensen and Julie Marie advised Michelle to tell the cruise chef about her need for a cardioprotective diet, as chefs often enjoy the creative challenge of preparing special, healthy meals. Angela affirmed this approach and mentioned a “cruise PD star,” Sally Ann, who successfully navigated cruises. Julie Marie emphasized the importance of setting “no concessions” standards and reminded Michelle not to feel like a burden when asking to eat healthy.
- Practical Cruise Preparation Tips Julie Marie stressed that Michelle should not deviate from her healthy eating before the cruise to avoid detoxing and increased temptation on board. Angela informed Vicki that homemade items are generally prohibited on ships, though prepackaged items like Frank’s hot sauce are fine, and mentioned possibly disguising freeze-dried foods. Jerry Christensen suggested focusing on fruit and simple foods, perhaps, even aiming for one meal a day, to guarantee being slimmer upon returning.
- Support and Accountability on the Cruise Julie Marie encouraged Michelle to be a representative for pro-health living, noting that others will be watching. Michelle mentioned that one friend joining them had gastric sleeve surgery and another friend, Saporn, from Cambodia, is accustomed to eating simple foods like vegetables and rice.
- Food Freedom and Protective Diet Julie Marie discussed the not going with the “gastric sleeve thing,” even though it can be easier to reverse than surgical intervention like a bypass or stomach removal, particularly because she love eating. Julie Marie stated that she got into a situation of wearing a tight size 22 because she enjoy cooking and eating, but through the Protective Diet, they created a workaround allowing her to eat much fruit, vegetables, and starch while fitting into a size two. Michelle thanked Julie Marie for creating this diet, which Julie Marie described as the “greatest thing” for them because it provides “food freedom.”
- Overcoming Guilt and Food Issues Julie Marie shared that with the Protective Diet, she can prepare meals without guilt and no longer have food issues or feel bad after eating. She recounted spending years going to bed with regrets about what she consumed and starting every day praying for the strength to restrict food, only to often end up buying frosting on the way home and eating it. Julie Marie concluded the session by encouraging everyone to “fruit it up every day” and Jerry mentioned that it was time to eat!
protectivediet.com (Article Sourced Website)
#Sunday #Live #Coaching #Hour #November