Mind, Body, Spirit, FOOD Podcast

Nicki Sizemore
  • 5,0 (14)
  • CULINÁRIA
  • QUINZENAL
Mind, Body, Spirit, FOOD Podcast

Interviews, recipes and inspiration to feed your body, mind and spirit, as well as to find more presence, joy and freedom in the kitchen. mindbodyspiritfood.substack.com

  1. 12 DE NOV.

    Thanksgiving Prep: Balancing Emotions and Logistics

    I have such a fun, delicious and inspiring conversation for you today. We’re diving into everything Thanksgiving with three-time James Beard Award-winning food writer David Leite. David is the founder of the website acclaimed website Leite’s Culinaria and is the author of The New Portuguese Table and Notes on a Banana. He also publishes the newsletter The David Blahg. David shares his strategies for preparing for Thanksgiving dinner, not just logistically, but also emotionally. David and I both spent years of our lives stressing over the holidays and have found tools to bring us more ease, including planning menus that can be largely prepped ahead. David describes the dishes he makes (warning: you will leave hungry), and he shares his prep timeline (don’t miss David’s pumpkin cake and pumpkin meringue ice cream recipes in the links below!). You can also get my make-ahead Thanksgiving menu and prep list, along with my favorite side dishes and desserts (all of which are gluten-free) in the links below. David also opens up about his experiences with depression and offers simple but profound tips and tools for supporting ourselves emotionally this season. These are tools that any of us can benefit from, and they feel more relevant than ever. As David says, it’s critical that we drop our expectations, know our own limits, and give ourselves the grace to not do it all (or any of it). His motto is, “If I can’t do it, I can’t do it,” which is something I’m adopting for myself. If I can’t do it, I can’t do it, and that is perfectly okay. Finally, I just want to remind you that no matter how you’re feeling in the season ahead, you’re not alone. EPISODE LINKS * Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/ * Find Nicki on Instagram: https://www.instagram.com/nickisizemore * One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions * Nicki's Thanksgiving Recipes & Prep List: https://mindbodyspiritfood.substack.com/p/lets-talk-about-thanksgiving * David’s Website: https://leitesculinaria.com/ * David’s Newsletter: https://davidleite.substack.com/ * Find David on Instagram: https://www.instagram.com/davidleite/ * David’s Pumpkin Cake with Maple Cream Cheese Frosting: https://leitesculinaria.com/7518/recipes-pumpkin-cake-maple-cream-cheese-frosting.html * David’s Pumpkin Meringue Pie Ice Cream: https://leitesculinaria.com/365909/recipes-pumpkin-meringue-pie-ice-cream.html This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    48min

  2. 29 DE OUT.

    Why We’re So Anxious About Food

    I have a fascinating new podcast conversation for you today examining why we’re culturally so anxious around food (and how it connects to pop culture and 19th Century health reformer movements) with Dr. Sarah Duignan, a medical anthropologist and writer who explores the relationship between food, culture, health, and the environment. Sarah is also the host of the Anthrodish podcast. As we discuss, food anxiety is culturally pervasive. We have more choices than ever before when it comes to the foods we eat, and we’re also confronted with more marketing and health messages than ever before. It can be really hard (and downright confusing) to figure out what foods to eat and to distinguish between health claims and marketing campaigns. As Sarah describes, we’re left with a whiplash of food choice, where one day one thing is good and the next it’s bad, and it’s a system that benefits food conglomerates, who profit from this confusion.  Sarah provides us with context of how we got here, and how we can start to reclaim our personal control.  LINKS & RESOURCES MENTIONED IN THE SHOW: *Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore * Sarah’s Newsletter: https://sarahduignan.substack.com/ * Sarah’s Podcast: https://www.anthrodish.com/ * Follow Sarah on Instagram: https://www.instagram.com/anthrodishpodcast/ * Podcast episode with Shana Minei Spence: https://mindbodyspiritfood.substack.com/p/shana-spence * Podcast episode with Liz Carlisle: https://mindbodyspiritfood.substack.com/p/regenerative-farming-climate-change * King Corn Documentary: https://www.kingcorn.net/ This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    40min

  3. 15 DE OUT.

    Q&A: Favorite solo meals, the theme of my life right now, kitchen clean-up, design, and more

    I had so much fun recording today’s Q&A solo episode! The questions you submitted were amazing, and I go deeper with you than I ever expected. In the show I share everything from my family’s kitchen clean-up routine, to my favorite solo meals, tips for setting boundaries with kids, the theme of my life right now (and what I’m letting go), how my new cookbook influenced my relationship to food, my current favorite creature comforts, my (non)-shopping fashion hack, and so much more. I also announce a brand new offer, which has been on my heart for months and which I’m so excited to finally share with you. I’m thrilled to be launching one-on-one coaching and cooking sessions, in which we will use the power of intention, intuition and human design to help you find more freedom and joy around food and cooking. ' I can’t wait to get to know some of you more intimately and to serve you in a deeper way, if the work calls to you. As I mention in the show, I’m giving away three free one-on-one coaching sessions to the first three paid subscribers who sign up, as a thank you for your support. If you’re a paid subscriber and would like the chance to win a free coaching session, click the link below and fill out the form. LINKS MENTIONED IN THE SHOW: * Enter to win FREE COACHING SESSION (Paid Subscribers Only): https://forms.gle/Se57oXRpHEy6CrkQA *One-on-One Coaching Sessions: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions *Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * Podcast Episode with Sarah Copeland: https://mindbodyspiritfood.substack.com/p/sarah-copeland * Grain Free Granola Recipe: https://fromscratchfast.com/grain-free-sugar-free-granola-recipe/ * Slow Cooker Massaman Curry Recipe: https://fromscratchfast.com/slow-cooker-vegetable-massaman-curry/ * Summer Rolls with Peanut Sauce Recipe: https://fromscratchfast.com/simple-shrimp-summer-rolls-with-vietnamese-peanut-sauce/ * Mastering Gluten-Free Pie Making Class: https://classes.fromscratchfast.com/p/mastering-gluten-free-pie-making This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    40min

  4. 1 DE OUT.

    An “All-Foods-Fit” Dietitian’s Approach to Finding Freedom with Food

    I know I say this a lot, but I love today’s conversation, and I have no doubt you’re going to find it fascinating. I speak with Registered Dietician Nutritionist Shana Minei Spence, who describes herself as an “all foods fit” dietician. Shana works in public health and is the author of the new book, Live Nourished: Make Peace with Food, Banish Body Shame, and Reclaim Joy. Shana and I explore how we can find more peace and freedom around food through examining our conditioned beliefs around health, nutrition, diet, weight, processed foods, and more. There are so many juicy nuggets of insight in this conversation, and I think you’ll walk away feeling more liberated from a food system/culture that is insidiously controlling and often feels confusing. After all, we are all hardwired to intuitively nourish ourselves, even though it often doesn’t feel that way (as Shana says, without diet culture, intuitive eating would just be called eating!). Episode Links: *Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * Shana’s book, Live Nourished: https://amzn.to/3N33gIX * Shana’s Newsletter, The Nutrition Tea Substack: https://thenutritiontea.substack.com/ * Find Shana on Instagram: https://www.instagram.com/thenutritiontea/ * Podcast referenced with Virginia Sole-Smith: https://mindbodyspiritfood.substack.com/p/podcast8 * Podcast referenced with Abigail Rose Clarke: https://mindbodyspiritfood.substack.com/p/abigail-rose-clarke This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    47min

  5. 17 DE SET.

    Cookbook Writing and Vegetable-Forward Fall Cooking

    I had so much fun chatting with today’s guest all about cookbook writing, plant-forward eating, and fall cooking. I speak with Lukas Volger who’s a cookbook author and recipe developer. He’s written six cookbooks, and he publishes the newsletter, Family Friend by Lukas Volger, which features vegetable-forward recipes.  Lukas and I pull back the curtain on the cookbook writing process, diving into the nuts and bolts of how we both write books, but also how we get inspired and structure our projects. Lukas shares the topic for his new book, and for the first time I also share the rough concept behind my new book (which, although it’s almost done, comes out in January 2026!). Writing a book is about creating an “ecosystem,” as Lukas describes, but it’s also about project management, and we discuss how our new books differ from the books we’ve published in the past.  In addition, Lukas and I dive into plant-forward cooking. If you’ve been wanting to incorporate more vegetables into your diet, Lukas offers fantastic tips and applicable advice for bringing more vegetables into your mealtime routine, starting with the simplest of prep tricks. We also talk about fall cooking, sharing the dishes that we’re most excited to make and the different ways we like to use fall produce.  As Lukas explains, cooking is a practice, and it takes practice. The more we do it, the easier it becomes, not just from a technical standpoint, but also from an emotional perspective. With practice, cooking can become a habit—the default mode for how we feed ourselves (instead of always falling back on take-out or convenience foods). I believe that the payoff extends beyond just filling a hungry belly—cooking can also be a delicious way to connect to ourselves, to nurture our bodies and emotions, and to support our health (spoiler alert: this is the concept behind my new cookbook!). Whether you’re new to cooking or love it, I’m so grateful that you’re here on this journey with me. 💚 Episode Links: *Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * Lukas’s newsletter: https://lukasvolger.substack.com/ * Find Lukas on Instagram: https://www.instagram.com/lukasvolger/ * Lukas’s cookbooks: https://www.lukasvolger.com/books * Nicki’s cookbooks: https://fromscratchfast.com/books/ This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    42min

  6. 3 DE SET.

    Back to School and Feeding Families

    Welcome back to the podcast! We’re kicking off Season 4 with a conversation about feeding families as we head back to school with Sarah Copeland. Sarah is an award-winning writer and the author of Instant Family Meals, Every Day is Saturday, Feast and The Newlywed Cookbook. She currently publishes the Substack newsletter Edible Living.  Today Sarah and I dive into our strategies for feeding our families as schedules get busier (and time gets tighter). We share our morning routines, school lunches, and how we manage dinner. We also explore the nuances of feeding kids and the importance of empowering them to know their own bodies.  It was so interesting to discover that Sarah and I have almost opposite schedules and routines. As we share, there is no right or wrong way to feed a family, just a way that is right for you. Every family is different, and the key is to find a formula that fits your unique schedules, tastes and values. While we share the tips and tricks that work for us in hopes that they might be helpful or inspiring, please know that you’re already doing a great job. To repeat, there is no right way or wrong way to to feed a family. Also, I want to acknowledge that it’s a huge privilege to have the means (and access) to be able to buy fresh foods and to have the time to be able to cook. This is not the case for many. If you’re feeding other people—in any way, shape or form that works for you—please take a moment to honor yourself. It’s not easy.  Finally, I’d love to hear from you! If you have any tools or tricks that help you find more ease in feeding your family (as tiny as they might be), please share in the comments. ❤️ Links: * Sarah’s Newsletter: https://sarahcopeland.substack.com/ * Find Sarah on Instagram: https://www.instagram.com/edibleliving/ This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    53min

  7. 25 DE JUN.

    What Is Spirituality (and What does It Have to Do with Feeding Ourselves)?

    I have such a special episode for you today featuring return guest Jasmine Nnenna (our episode last year, titled Human Design, Food & Digestion, was the most streamed episode of 2023!). Jas is the Co-Founder of Erah Society and host of the Counter Cultural podcast.  In today’s episode, Jas and I explore the concept of spirituality, and how it relates to how we feed ourselves (both physically and emotionally). While some of you might be bristling at the word “spirituality” which many associate with either religious dogma or with New Age woo-woo, Jas explains how spirituality is simply a connection to breath. It’s not something we do, but rather the way we go about our lives, from our work, to parenting, to our conversations, to feeding ourselves, and more.  Jas talks about the importance of being fully charged in our lives—of honoring our energetic needs so that we can be the fullest expression of who we’re meant to be. We discuss the power of stillness and discernment, the importance of receptivity, and the freedom in non-duality. Jas also shares ways that she nourishes herself physically and emotionally, and how experimenting with personalized rituals and practices can bring us more pleasure and balance.  There are so many beautiful moments of inspiration in this conversation, and I think you’re going to walk away feeling richly nourished and grounded. I hope you’ll also feel inspired to experiment with ways you can bring more presence, connection, and joy into your own life in order to be fully charged—to be authentically, dynamically, and beautifully you.  EPISODE LINKS: *Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * My previous podcast episode with Jas: https://mindbodyspiritfood.substack.com/p/human-design-food-and-digestion * Jas’s podcast episode that inspired this conversation: Contemplation: What is Spirituality?: https://podcasts.apple.com/us/podcast/68-contemplation-what-is-spirituality/id1466315625?i=1000654254491 * Erah Society: https://erahsociety.com/  * Find Jas on Instagram: https://www.instagram.com/jasminennenna/ PODCASTS EPISODES MENTIONED: *Whole Life Nourishment with Vaness Henry: https://mindbodyspiritfood.substack.com/p/vaness-henry *The Power of Rituals with Michael Norton: https://mindbodyspiritfood.substack.com/p/michael-norton *Being in Relationship to Food & Our Bodies with Abigail Rose Clarke: https://mindbodyspiritfood.substack.com/p/abigail-rose-clarke *Living & Eating in a Sacred Way with Natalie Deeb: https://mindbodyspiritfood.substack.com/p/living-and-eating-in-a-sacred-way *Cooking as a Spiritual Practice with Edward Espe Brown: https://mindbodyspiritfood.substack.com/p/cooking-as-a-spiritual-practice *Intentional Eating with Nicki Sizemore: https://mindbodyspiritfood.substack.com/p/intentional-eating This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    1h

  8. 11 DE JUN.

    Going Gluten-Free as an Award Winning Pastry Chef

    Today I get to speak with one of my culinary idols, Liz Prueitt. Liz is co-founder of the acclaimed Tartine Bakery in San Francisco, a James Beard Pastry Chef award winner, and the author of the cookbooks Tartine and Tartine All Day (which, as you’ll hear, is one of my personal favorites). She also publishes the newsletter Have Your Cake, in which she features delicious gluten-free desserts.  Liz shares her journey in becoming an award winning pastry chef all while having a gluten intolerance. She describes how she set aside her health issues for many years as she pursued her career, and how she finally made the decision to cut out gluten entirely. We explore the value of slowing down in terms of  health—of really taking time to learn what our bodies need—and we discuss the challenge in prioritizing ourselves. Liz also shares some of her favorite summer baked goods and offers tips for summer baking. Stay tuned because on Friday I’ll be sharing Liz’s gluten-free Madeleine recipe, which she describes in the episode. I’ve made the madeleines several times since Liz and I spoke, and trust me when I tell you that they are not only foolproof, but absolutely delicious. Whether you can eat gluten or not, this is such an expansive episode, reminding us that it’s okay to change paths, even when it seems impossible. There’s power in committing to our own health, and it can open the door to delicious new discoveries. EPISODE LINKS: * Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * Liz’s newsletter, Have Your Cake: https://haveyourcakelizprueitt.substack.com/ *Find Liz on Instagram: https://www.instagram.com/lizprueitt_tartine/ * Tartine All Day Cookbook: https://amzn.to/4bXDznq * Podcast Episode with Giulia Scarpaleggia: https://mindbodyspiritfood.substack.com/p/giulia-scarpaleggia * New York Times Plum Torte: https://cooking.nytimes.com/recipes/3783-original-plum-torte * Liz mentions that one of her favorite foods is a fruit galette—me too! These are two of my summer staples:  *Gluten-Free Rhubarb Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free *Gluten-Free Easy Strawberry Galette: https://fromscratchfast.com/strawberry-galette-recipe/  This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

    42min
Ver tudo (38)

5
de 5
14 avaliações

Sobre

Interviews, recipes and inspiration to feed your body, mind and spirit, as well as to find more presence, joy and freedom in the kitchen. mindbodyspiritfood.substack.com

Informações

  • Criado por
    Nicki Sizemore
  • Anos de atividade
    2023 - 2024
  • Episódios
    38
  • Classificação
    Livre
  • Copyright
    © Nicki Sizemore
  • Site do podcast
    Mind, Body, Spirit, FOOD Podcast

Você também pode gostar de

Para ouvir episódios explícitos, inicie sessão.

Fique por dentro deste podcast

Inicie sessão ou crie uma conta para seguir podcasts, salvar episódios e receber as atualizações mais recentes.
Selecionar um país ou região

África, Oriente Médio e Índia

Ásia‑Pacífico

Europa

América Latina e Caribe

Estados Unidos e Canadá