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Roots to Health with Dr. Craig Keever
Welcome to Roots to Health—where we dig deep into the foundation of lifelong wellness! Hosted by Dr. Craig Keever, Northwest Arkansas’ first and only plant-based pediatrician, this podcast unearths the power of nutrition, lifestyle, and holistic health to help kids, families, and adults thrive.
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Dr. Keever breaks down the science of nutrition and disease prevention in a way that’s simple, practical, and life-changing. From raising healthy kids to optimizing adult wellness, each episode delivers key insights that challenge conventional wisdom and empower you to take control of your health.
Whether he’s debunking nutrition myths, explaining how food shapes long-term well-being, or sharing actionable tips for disease prevention, Roots to Health is your go-to guide for vibrant living—one bite, one step, and one conversation at a time.
Get ready to rethink everything you thought you knew about health—and discover just how powerful roots can be!
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Roots to Health with Dr. Craig Keever
Navigating Travel as a Plant-Based Eater: Tips from Two Seasoned Veterans
Ever found yourself desperately scanning gas station shelves for anything remotely plant-based while traveling? You're not alone. Plant-based eating can feel particularly challenging on the road, but Dr. Craig Keever and his wife Amy are here to show you that with the right preparation, you can maintain your health-supporting diet anywhere your adventures take you.
From their amusing experiments with "flying by the seat of our pants" (spoiler: leads to greasy bean burritos) to their more sophisticated approach of packing their Vitamix and pre-prepped meals, the couple shares their hard earned wisdom about maintaining a plant-based lifestyle while exploring the world. They candidly discuss how their strategies have evolved over time, offering practical solutions for everything from weekend road trips to extended vacations.
The discussion covers essential apps like Happy Cow for finding genuine plant-based options (not just "places with lettuce"), equipment recommendations including specialized backpack coolers and stackable food containers, and communication strategies for working with restaurants to create oil-free meals. Their creative approaches to pre-trip food preparation and portable "hotel room kitchens" provide actionable ideas for travelers at every experience level.
What sets this episode apart is the balance between idealism and practicality. While committed to their health goals, Craig and Amy acknowledge that different destinations require different approaches—sometimes packing everything, sometimes enjoying the abundance of plant-based restaurants in places like New York City. Their framework helps listeners develop personalized travel strategies that honor both their health commitments and their desire to experience new places fully.
Ready to transform your travel experience? Listen now and discover how to maintain your plant-based lifestyle without sacrificing adventure, convenience, or flavor. Your future traveling self will thank you for the preparation!
Thanks for listening to Roots To Health!
The information provided in this video is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have seen or heard in this video. Dr. Craig Keever is a licensed pediatrician, but the content shared here is general in nature and may not be applicable to your individual health needs.
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Greetings and salutations. We're back for another episode of Roots to Health. I'm Dr Craig Kiever and this is my wife, amy, my vegan chef, and today's topic we're going to address is remaining plant-based while traveling.
Speaker 2:As best you can.
Speaker 1:As best you can. It is admittedly a real challenge, especially at first, until you get your rhythm going on, that which can take a little time.
Speaker 2:And even so, every family is different, so, depending on your needs, it's going to look a little different.
Speaker 1:Definitely, you know. I mean, we've gone from the extremes of hardly any planning at all and flying by the seat of our pants, which generally doesn't work very well, and we've gone from that extreme all the way to. Some might look at this as really extreme, but packing half of our kitchen and all the food that we're taking with us and several points in between, and to that point you get one life to live.
Speaker 2:Live, do it the way you want to do it. So it's like we've.
Speaker 1:You know, some of our friends have given us a hard time, but hey, it's okay well, and I can tell you some of the most yeah, some of the most enjoyable traveling since we've been plant-based has been when we knew we had everything we needed, and it may have seemed like a little excess to carry, but it certainly made knowing that our health is going to stay where we want it to, and one of those trips was Eureka Springs, which you wouldn't think.
Speaker 2:Eureka does have some vegan junk food options, but Eureka is a little bit of a nightmare when it comes to a grocery store. Or I shouldn't say that I love Eureka does have some vegan junk food options, but Eureka is a little bit of a nightmare when it comes to a grocery store. Or I shouldn't say that I love Eureka. But we brought almost everything because I was running Fast and Furious that week with Gallery, I didn't have time to prep, so literally we brought Vitamix as we brought, you know. And hey, again, if it works for you, we stayed at a house. So that made sense.
Speaker 1:You know, I'd rather have my own tools anyway well, and and yeah, and uh, just to kind of re-emphasize kind of what she was saying as well, uh, this is really a pretty important topic uh, particularly for those that have significant health issues that we're trying to treat with food as medicine.
Speaker 1:There's not a whole lot of information out there as well. Right, we picked up a few things from a couple of YouTube videos that have been helpful, but our hope with this episode is to share some of our tips and tricks and, you know, maybe get some discussion amongst other plant-based people about, hey, this has worked for me really well, that kind of thing. So, but, yeah, between the health and the sustainability, and also, we may or may not dive into any of the ethical issues that we've dealt with before in terms of why we're even plant-based, but that all kind of fits in into the general here. So, um, I guess, uh, the first area that we'll uh jump into is what, uh, my outline refers to as pre-trip planning. Um, kind of like I'd said, you know, yeah, the prep. Um, you know, we uh, like I said, have done a few of these trips, uh varying lengths, um, almost no prep, and that just.
Speaker 2:Which in turn looks like greasy Mexican beans and rice.
Speaker 1:Yes, I mean In deep East Texas, yeah, exactly. So, yeah, the options become like she's alluding to fairly limited in terms of you know restaurants and things that if you don't know the area where you're going to and you know you're kind of stuck with whatever's there and you know in terms of the types of restaurants that tend to be a little more plant-based, friendly. Mexican is one of those. You know Sandwich shops? Maybe Some sandwich shops, yep.
Speaker 2:Surprisingly, some of the best baked potatoes I've had have been at a steakhouse, so now they might be coated in bacon grease. I found that out later. But there can be some really great potato bars where, if you could just pack even your I found that out later. But there can be some really great potato bars where, if you could just pack even your ranch dressing that we love. You know, sauces are the key in my mind. If you're not going to be able to, if you're flying and I know we're going to kind of go in you've probably got a plan on how we're going to talk about this but if you can just bring sauces, I have a little purse that everybody kind of knows about, where it's an ice chest, but it looks like a purse and so I just bring it in and I bring my sauces. I didn't bring the backpacks today. I wish I had thought to do that. That's a great one.
Speaker 1:Yeah, so, that being said, I think we're going to try and link with this episode some of the types of equipment that we've picked up.
Speaker 2:People have asked us about putting up an Amazon store, just so we can know what those products were, that you could go right to it, and so we'll probably link that store to where I'm developing that to try to show people kind of, because we do have a lot of products that we love, that we like to use.
Speaker 1:Yeah for sure. Also, in the pre-trip planning there are apps to use to help you find restaurants that may be more compliant Of note. Happy Cow is one that I've heard a lot of people talk about. We've used it some.
Speaker 2:And the thing that I will say about Happy Cow is I used to think it wasn't very helpful because it would show anywhere that lettuce was found. However, if you'll look on the ratings, the ratings will tell you great vegan options because if it just shows you like what the restaurant is, it might show Taco Bell because it's got lettuce and tomato. But if the rating part of that is a really helpful thing where people will say, hey, we ate this, we like the vegan option, da, da, da, da, da.
Speaker 1:Yeah, I, I used to uh, after my brief scanning of happy cow, um, I, I didn't. I sometimes uh, take the superficial approach to it and and once I figured out they listed, you know, wendy's as a good vegan option. It's like really.
Speaker 2:Um, there's lettuce there, that's right, and they do have a baked potato, yes, but it's very greasy.
Speaker 1:But it's like really there's lettuce there, that's right, and they do have a baked potato, yes, but it's very greasy, but it's very greasy. Other apps that may find a spot in your armament here Google Maps and TripAdvisor. Those are the main ones, I think, that I've seen kind of used in terms of.
Speaker 2:I'm sorry, I didn't mean to interrupt you, but on Google Maps you could also look up and they have like word choices that you can go by. So say that there's 500 reviews on there. If you go up and just put Pish Vegan, it will go to all those that talk about vegan entrees and things. So that's kind of a way to kind of get around.
Speaker 1:As you might have surmised by now, she's not only my vegan chef but also my tech advisor. Other sources uh include maybe um, if you, you know kind of know where you're going checking local grocery stores for, uh, you know anything they may carry in terms of plant-based snacks and other essentials. You know we generally do most of our even plant-based shopping at Walmart. We find a few things that we need at specialty stores, for instance, like Whole Foods or Aiken's or some other natural food store, but by and large, we still get most of our groceries from something as simple as Walmart.
Speaker 2:And on planning ahead, another thing to do like I have a conference that I'm going to speak at in May and just plan ahead. If you're going to drive somewhere, do you have an Airbnb where you'll have a full kitchen? Where's the latest Whole Foods? Where where can talk to their chamber? A lot of times chambers will be very helpful if it's a small or big town and say, yes, we have this. Or the hotel, local hotel, I was able to say, you know, do we have a? If I not, if my room doesn't have a kitchen in it, or you know, like full fridge, is there one close at this resort? And sure enough there was. So just being able to talk to someone and say, is there a little fridge? I could have, you know, and my close to whole foods, do they deliver?
Speaker 2:you know we're still we're still having things delivered to the house that occasionally come from a hotel, that go back to a hotel, because I had a delivery in pennsylvania somewhere and, uh oops, they changed the address and so my extension cord went to Pennsylvania as well. But anyway, that's another.
Speaker 1:That's not so techy there and another thing about pre-trip planning that we actually haven't gotten into um, uh, so much yet. Um, but um, related to the kinds of equipment and things you're taking with you. Um, I've seen a couple of YouTube videos on the topic of, kind, of creating your own hotel room kitchen, so to speak, and many of these people you know they get a regular suitcase size container of some sort that's easy to pack up and haul. That will contain things like a hot plate and dishes and various other things, you know, cutlery and whatever you may need to create your own kitchen in a hotel room, right, you know. So that's an area that I found a little bit intriguing. We just haven't, um ventured yet into making our own, but it would make a very good sense because, as as uh, you may or may not see at some point, we um our trip to eureka, we've referred to uh, we actually used some um, what are they? Milwaukee, milwaukee toolbox crates of varying sizes.
Speaker 2:Because they roll. They roll in really nicely. Yeah, there's a nice, we're going to be around bumpy.
Speaker 1:That's right. Yeah, it was a really nice. The bottom one was a very large one, and then they kind of get smaller and kind of attach like Legos, so to speak, and and so it made it very easy to haul several things like our Vitamix and various other cooking bowls and utensils, and and then the food actually made it quite easy to pack in the car and and took up, you know, kind of the least amount of space and whatnot.
Speaker 2:so another thing I love too is my hulken bag. A lot of ladies to have a hulken bag, my hot pink one oh yeah and it's super handy because it it does carry a lot of weight, and it's something if you just need to throw a bunch of things in there and just roll it to the car, even if you had to take them out because it's too heavy. Whatever works for you know, for getting there is what I say you bet, bet.
Speaker 2:And you'll. You know you'll do it wrong the first time or you'll do it wonky, just like a child that walks. It's like it's all a part of it.
Speaker 1:Well, and getting around, and the longer we stay plant-based, the more little tips and tricks we find. You know different things that we'll think, oh, and then we'll realize that works a lot better, you know.
Speaker 2:So we'll tweak this as we go, for sure all right, let me show anything about the ice chest oh yes, that's part of our equipment as well.
Speaker 2:Yes, we have these square ice chests and I know for those of you that are just listening can't see it, but you can check it out on youtube if you can't, if you need to see it, um, so these are like ice walls and we'll try to put that somewhere where you can find those resources. And it's super nice because, golly, we would do something where we would do bunches of ice and have to get our hand down there and freeze these. You can, you know, it's like Tetris you take them out, move them around, and also we have the black tubs to where everything's stackable, and so you want to get something like with our sauces, want a good lid. We don't want something, you know, falling apart. So this works so beautifully. You can put them in between layers. I really like this system. And we have backpacks. When we had our last two grandbabies born, I was going to be at the hospital all day long and I thought how am I going to do this? And so I found backpacks that are ice chests.
Speaker 2:Yeah, and it backpack that are ice chests. Yeah, and it was so. We use those all the time yeah, we do and just you. We always have these ready. We always have the ice walls ready, um, and for those of you who can't see it, they're just basically those thin um kona ice walls.
Speaker 2:They come in different sizes, so they're about an inch thick and and uh, you put the stuff in them and they and I keep them pretty flat where they have their own. That's another thing. At home is make it easy with you. Know, maybe we're over the top, but we have one fridge where we keep all of our frozen fruits and we have one one freezer and then we have another freezer where we keep all our frozen veggies. We keep these in their own thing and that way we just boom, boom, boom. That efficiency will pay off, yeah definitely All right.
Speaker 1:So the next segment that we'll tackle here is dealing with eating out and navigating different cuisines, as we kind of addressed a little bit. You know, we've found, you know, mexican restaurants can be a source, although you got to be careful. A lot of those, like the refried beans, are full of lard, um, you know, and things like that. But, um, um, some of the types of restaurants that I've found in in just a little bit of research, um, that, uh, you know, we haven't yet mentioned um, you know we haven't yet mentioned um, mediterranean, um is a possibility, um, and, and some Asian restaurants again, uh, any restaurant you go to uh, really, um, cooks in America don't know how to cook without oil.
Speaker 2:Yeah, it's kind of a uh, you know it's to me vegan food is is. I mean, as far as the healthy side, it's more of an elevated type of cooking because it's not hiding behind all those oils, that's right. It's not cutting the time.
Speaker 1:So one other possibility in some restaurants, if you let them know that you're plant-based and would like things done without oil. Not all restaurants will.
Speaker 2:Try to call ahead of time.
Speaker 1:Yeah, yeah, yeah, calling ahead of time is very helpful, especially for the you know the not quite so fast food places you know. Right, you know there are obviously plenty of restaurants that you know you get what you get and this is what we got. But if you've got a real guy back there doing real cooking, then I say, guy, that's rather sexist, but a real person back there doing real cooking, then hopefully they'll be able to kind of modify and make things, and many restaurants will do that you know, and I always try to be really complimentary and say we're really grateful to find anybody who's willing to help us with this and we will get the word out, because there's so many vegans that aren't able to.
Speaker 2:You know that's a whole niche in food that needs to come out, because there's a whole lot of us really and it's important. You know you can. I don't know how people do it, but people that are coming to Northwest Arkansas will be on some of these community boards and they'll say, hey, you know what's the vegan food around here. So if there's any way to join those boards, if you're going somewhere often, that's a good way. But the local area, like the chamber and stuff, seems to know a lot about those like Arcega's man. Shout out to Arcega's. We love and adore that place. That's got to be one of my favorite places. Oh yeah, the Bertler is.
Speaker 1:Yeah, just off of downtown Fayetteville it's a really nice place, let's see.
Speaker 2:So, yeah, I mean it's like Craig and I were talking earlier. It really comes down to if you look at both sides of whether eating meat and dairy and or vegan. If you're on the decadent side of it, you will have those high flavor profiles on both sides. If you haven't, you just haven't had good chefs to cook good vegan food for you. So what we're talking about is more the healthier side of either way of eating and so, yeah, that's going to give a little bit that you're not going to. If you were a kid, you'd want to have ice cream. Oh, who am I kidding? Maybe if all of us would want to have ice cream every meal, if we could, but at the end of the day, we can't do that. So it's not really it's. It's like one uh chef I love talks about this more of a cuisine than it is an identity, right? What we're talking?
Speaker 1:about right. That's very true it's really just about helping your heart and helping your, your body and the planet and the animals yeah, well, and another thing that I forgot to kind of bring up in the pre-trip planning kind of thing um, you know, if you're anything like uh amy and I, you know, when you hit the road and you're driving somewhere, um, having some plant-based type snacks is because otherwise I'm stopping at right gas station gas stations and getting M&Ms, and you don't even really like it.
Speaker 2:It's just that you're just hungry and something about a road trip makes you feel like you have to eat five times more.
Speaker 1:That's right, it's law. And we've had a number of snacks. One of my favorites is what we call crack. Don't worry, it's not really crack. Right, I'm sure they're not worried but yeah, it's a, an oatmeal based with a drizzle of almond and vanilla and maple syrup and it's toasted and it is to die.
Speaker 2:For yeah, it is so good, yeah, it is so good. You can't it's like crack you can't not eat it can't put it down chocolate brownies. Another one. Uh, we've got some, I've got some more that are more rich, I've got some that are lighter, and those are really really good to just kind of snack on Fruit.
Speaker 1:Yeah, that's a good one. Yeah, that's always good.
Speaker 2:But something about. I do try to make us kind of roadie type foods. I try to get us some crunchy, something or other that we've done the roasted chickpeas.
Speaker 1:Oh, those are fabulous too. Yeah, that's pretty good.
Speaker 2:So if you'll just lean high on those seasonings, that helps a lot as far as, but because really, I mean, after we did the whole chronometer thing and we were looking at nine grams of fat for a bag of chips, it's like this big, it's like okay, that's not working.
Speaker 1:Yeah, yeah We've.
Speaker 2:We've joked some in the past about our fat bucks yeah, our fat bucks, dad gum, that's too many fat bucks I'm too many fat bucks.
Speaker 1:It's just not worth it. Well, and not everybody's needing to to watch the. The fat count as as much as someone with insulin resistance. You know particularly good health care to dive into those kind of processed garbage.
Speaker 2:And if you can monitor it now and at least try to stay, you know, monitor your blood work, don't? I mean not that we're trying to tell people what to do here, but it's like you know, if you can stay on top of it, then maybe you can stay at that level where you can kind of dip your toe in. But it's the not monitoring and just Katie bar the door that gets you in trouble.
Speaker 1:It's why the state of health is what it is in the United States. Yeah, so.
Speaker 2:Yeah, I saw something fixed the other day on TV and it was, oh my gosh, it was fat on top of fat that was grilled on fat and then deep fried in fat. It was like I couldn't get over how many I thought. Oh, I can't imagine why we're so sick right I can't even imagine that tasting good.
Speaker 1:Yeah, no, I mean, and to your point, you know, we recently had an experience at a restaurant that we've loved and went in to eat and I don't know if it's our our palates are getting continually cleaner but we had a meal that I think we've had there before and we both walked away from that meal just feeling like it was just laden with oil and it wasn't fulfilling. It wasn't as enjoyable as it has been in past. So, yeah, that's something to keep an eye on, particularly when you're traveling. Is you know the ease with which all these oils and processed garbage gets into?
Speaker 2:And we can do it, and salt like that, and salt, yeah and be like covered up in salt yep I mean and that's, I guess, where I'm at with my cooking is I'm wanting to get to an elevated state where I can really, you know, our, our mission is gosh, could we provoke change somehow? Because we look at some of these plant-based doctors who really have moved the needle as far as forks over knives was just incredible for that. So it's like if we could show people that elevated food like this could taste just as good, we'd have more of it. We'd have more options.
Speaker 2:We'd have more flexibility. We could stop at a gas station and get something like that Right, or a restaurant.
Speaker 1:Well, and to the point of the pre-trip planning and prepping and stuff. You know, the main issue here in this culture is that it does take time to do all that stuff and it does take forethought, you know. But our my perspective at this point in my life is that the amount of time and effort that that takes is actually worth it to my health.
Speaker 2:Well, and the time that you're not going to spend having to recover your body.
Speaker 2:That's right, you know, and to that point, like just we were talking about what we have for lunch today, I did like a saute, like a Thai, and when I say sauteed, I did it in vegetable broth. I mean, I've heard people and that's I'm getting sidetracked here, but I've heard people say, well, it was really hard for me not to cook with no oils. Well, if you, it kind of depends on where you've been with that. Like, I never really let myself have a lot of fried foods, so that wasn't a big deal. But anyway, sauteed some Thai veggies, did it in an egg roll, a vegan egg roll wrap, did a peanut sauce, so that had about 15 different plants, based on the stuff I put in the spices. Your tofu scramble was probably about 10, I would say at least.
Speaker 1:And that's what I had for breakfast.
Speaker 2:Yeah. So I know people would look at that and maybe say man, I can't fix food like that. But the point is I make the tofu scramble on Sunday. I make enough and it keeps very well throughout the week. So it's that one moment that I introduce all episode. Um, you know that tofu scramble?
Speaker 1:uh, it's one of my favorite things for breakfast, and that would be a really easy thing to, just like we do already make a container, that which takes what less than an hour? Um, and fill that. And now, all of a sudden, we got breakfast for us for many days on the road Right, and all it takes is a microwave to heat it up.
Speaker 2:Yeah, yeah, absolutely.
Speaker 1:So so yeah, I mean I think five plants and two meals.
Speaker 2:you're only supposed to get up to 30 a week.
Speaker 1:Yep, you know it's possible, it's very possible. And, and so to the to the travel aspect of this. It really does come down a lot to you know the kind of equipment we have and the forethought we take to put into you know what foods we're going to take with us and what foods we can plan on getting at our location or on the way and just having these already made kind of snacks. You know, just not getting caught unawares is is the big thing, because that's when you know, um, my compliance level drops, right, you know well, in a typical east texas.
Speaker 2:We go to east texas a lot to see kids and grandbabies, and so a typical east texas trip would look like. Just to give people an idea, we would do the quinoa salads, several different meals packed in those black, and they just stack one by one, by one, and we know enough meals to.
Speaker 1:These are little black, uh, plastic tubs with a clear lid on them. Yeah, and, and so they. They um divide things up really nicely in a kind of serving or several servings size and they all, just like she's saying, just they pack really nicely together.
Speaker 2:Um, it works in our sauces, have our snacks, we have extra fruit, sometimes we're doing smoothies and so we aren't even eating, but maybe one meal a day, depending on if we're doing smoothies for breakfast and supper. So you know, it just kind of depends on what's going on. It never looks the same twice, right, really yeah.
Speaker 1:Well, a couple other things about traveling and whatnot, and do not forget the whole aspect of staying properly hydrated. That, I think, is a somewhat underrated issue in terms of helping those hunger pangs and things like that. You know not that I'm saying that. You know, a big glass of water will fill you up per se and satisfy everything, but it can kind of take the edge off of things, Just making sure you're staying hydrated and the difficult things thing that we've dealt with with. That you know. Ideally, um, it's best for your body to get roughly 96 ounces of water a day that's tough.
Speaker 2:When you're doing a lot of greens, that's tough.
Speaker 1:Yeah, add the two together, it's like holy cow but as close as you can come to 96 ounces a day um will ensure that you're staying hydrated um and and the like and craig really doesn't need this, but I tend to be where I want my favorite cup with my favorite level of ice and my little glass straw.
Speaker 2:So it's like make yourself comfortable, do the same things you would any other time, you know, and create your little oasis there.
Speaker 1:Yeah, so kind of a wrap up of where we've been, you know, getting the proper equipment, whether it's, you know, the bigger tubs that we're packing lots of stuff in, or the smaller, like backpacks that are kind of ice chests.
Speaker 2:And we should mention, for day trips, the ice chests are fabulous. Oh, carry them, they're really pretty comfortable.
Speaker 1:We went over new york with, yes, some of those, well, I guess no, I'm thinking more of of miami and um, anatomy trip, yeah, but I also, you know, I've got a lunch box that, um, amy packs for me most mornings and and it very often has things, uh, with one of those smaller, um ice walls and if, if I need something, kept cool, and so, yeah, we use these things on a regular basis, but, yeah, the containers that we use for packing and storing, and then the food containers, and then again just checking ahead at restaurants and grocery stores.
Speaker 1:And yeah, those are all really.
Speaker 2:Somehow figure out ways you can get into that community and figure out who would be the person that could tell it, because we've learned a lot by finding somebody who lives there or knows a friend and my friend's vegan, and so that's how that right Get into your community.
Speaker 1:Yeah, totally, and you know, the bottom line is that for me is kind of an end-all take-home point is, while traveling as a plant-based person can be more difficult, it's definitely very doable. We're doing it yeah.
Speaker 2:And, for instance, when we went to New York, we didn't pack anything. We indulged in the greatest of vegan restaurants. It was absolutely fabulous. The food could not have been better. I had a burger there that was like a vegan bacon burger. That tasted like it was, you know, just the best of the best. It was. It was amazing.
Speaker 1:Well, in a place like New York, you know if you're traveling to a large city, you almost invariably will have vegan options that you wouldn't have in East Texas.
Speaker 2:Yes, right.
Speaker 1:I mean in New York, you can't hardly throw a rock without hitting a plant-based vegan something yeah.
Speaker 2:And the thing is, if you're taking care of yourself. That is really what indulgent food is supposed to be about. I feel like we've talked a little bit about the channel that I'm going to be creating with you know, cooking and different things and growing our own herbs and things like that. I'm really excited about it, but I feel like I want to show people. Okay, you know, a weeknight you might be able to have a little bit of this. It's not heart healthy, necessarily, but you might be able to put a little bit more indulgence, whether it's more fat than you're used to or something like that that's all right.
Speaker 1:I want to thank you for tuning in to this episode of Roots to Health and we'll hope you tune in to our future episodes. Take care, Thank you.
