[00:00:00] Dr Renee White: Knowledge is power, and we are all about empowering the mamas of the world. In each episode, we will unravel and interpret the latest research and evidence-based practices for pregnancy, postpartum, and motherhood. [00:00:15] As mums and researchers ourselves, we have experienced firsthand the overwhelming complexity of information myths and those classic old wives tales.
[00:00:27] Dr Renee White: I'm Dr. Renee White, and this is The [00:00:30] Science of Motherhood. Hello and welcome to episode 187 of The Science of Motherhood. I'm your host, Dr. Renee White, and this episode is proudly brought to you by Fill Your Cup. Australia's most trusted doula [00:00:45] village. Now we have been nurturing mums through pregnancy, birth, and postpartum for the past five years.
[00:00:54] Dr Renee White: We Australia's first doula village, combining over 16 years of health expertise [00:01:00] with nurturing care. So ultimately you can recover faster, bond deeper, and embrace motherhood with confidence, not chaos. For all of those playing at home thinking what is a doula? This sounds [00:01:15] very interesting. Okay, let me explain to you.
[00:01:18] Dr Renee White: So a doula is essentially a non-medical professional. They are someone who essentially advocates, educates and supports you [00:01:30] through pregnancy, birth, and life after birth. If you are a little bit nervous about birth, maybe it's your first time, you might not have a lot of friends and family close by. You don't have [00:01:45] that support structure, and you want someone who is really experienced and has assisted other mums and their partners through this process.
[00:01:56] Dr Renee White: A doula may in fact be for you [00:02:00] equally at the other end when your baby arrives. The majority of our families that we support. They are people who might have a preexisting mental health challenge, or they might be running their own [00:02:15] business and so, you know, they don't have a lot of parental leave or their partner's running their own business and they need that extra set of hands.
[00:02:23] Dr Renee White: Or you know, your friends and family are interstate or overseas and you're thinking, my [00:02:30] goodness, where is this village that I'm supposed to have to help me so I can rest and recover and have that really beautiful bonding experience with my baby? And so that is what a doula does. And what makes us really different here at Fill Your Cup [00:02:45] is the fact that we are essentially where science meets support.
[00:02:49] Dr Renee White: So our doulas don't just offer comfort, they provide scientifically proven techniques and research backed guidance that truly impacts your [00:03:00] birth and postpartum experience. So every recommendation and comfort technique and piece of advice comes from rigorous research, ensuring you receive the care that both is [00:03:15] nurturing and effective.
[00:03:17] Dr Renee White: And because we are a doula village, we can provide genuine continuity of care, which we know is the gold standard here in Australia. So, you know, life happens, but your care [00:03:30] shouldn't stop. So our doula village model ensures that if your primary doula becomes unavailable, a trained replacement steps in seamlessly to provide that uninterrupted support.
[00:03:41] Dr Renee White: So you don't need to repeat your story or [00:03:45] anything like that. So if you are interested in having a doula or you think, oh, hey, I think my friend would really benefit from something like that, or your cousin or your sister, pop over to our website. I fill your cup.com [00:04:00] and click on services, and you can have a look at our birth doula and postpartum doula services.
[00:04:07] Dr Renee White: We are across the country. We are in Perth, Melbourne, Geelong, Hobart, Sydney, [00:04:15] Newcastle, Brisbane, Gold Coast, and we are expanding this year. Okay, let's dive into today's episode. On today's episode, we have got a very [00:04:30] special guest. It is the lovely Sarah Pound. She's a nutritionist who lives in Victoria with her husband Tom and her beautiful girls, Lily, penny and Elia, and Sarah kind [00:04:45] of had this love of food very, very early on.
[00:04:48] Dr Renee White: She, she talks about how, you know, she was hosting pretend cooking shows, uh, for her sisters, and then she worked in cafes and [00:05:00] restaurants through her teenage life. She then went on and studied food and nutrition at uni and eventually started a catering business called Two Pounds. You might have heard of that, which, which cater, you know, high-end events across [00:05:15] Victoria.
[00:05:16] Dr Renee White: And then, you know, 2020 came around. We all know what happened there. The hospitality industry unfortunately just went a little bit down the toilet and so Sarah had to pivot and shifted her focus [00:05:30] and she launched her new business, Wholesome by Sarah, which was essentially it is a community and platform dedicated to making healthy food simple and achievable.
[00:05:43] Dr Renee White: She has got a [00:05:45] huge following out of that thing, like over 1 million across social media. She's rights for the good food in the age. She's the co-founder of the food brand, simply Wholesome Pantry, and [00:06:00] she's also an author of the bestselling cookbook, wholesome by Sarah. She has got a new cookbook out, a second one called Family Food, which is [00:06:15] so good. I got a rush copy of it. Can I just tell you? Oh my goodness. My daughter and I were sitting down and we were flicking through it, and I was like, this legitimately, like, I want to make every single meal out of this cookbook. [00:06:30] And they're also so, so easy. And the other thing that I love about it is that, um, down the bottom on the pages, they've got kind of like little tips on like veggie boosters and stuff like that.
[00:06:42] Dr Renee White: So if something's not in season, it's like, okay, [00:06:45] that's fine. Here, replace it with this one or that one, which is really, really good. And for all those listening, we have kind of we've, we've snuck out two of those beautiful recipes. Sarah and her [00:07:00] team have kindly offered us to give our listeners and our Instagram followers two recipes.
[00:07:07] Dr Renee White: I always go for one sweet, one savory, of course. And it is going to be the lemon pepper chicken and risoni [00:07:15] salad, which, oh my goodness, I'm totally up for that. And the one bowl blueberry and coconut loaf, I haven't made that one yet, but it is on the list. My daughter and I will make that one. I think it's gonna be a good one.
[00:07:28] Dr Renee White: She likes making cakes and stuff like that, [00:07:30] so keep your eyes peeled on our Instagram, those two recipes will be there for free, so you can check them out. So in today's episode, we are gonna be talking about, I guess, you [00:07:45] know, the mental load of being a mum and carrying that all, and how to do like food planning and nutrition, some strategies behind that.
[00:07:54] Dr Renee White: We're gonna be talking about quote unquote fussy eating and, and exactly [00:08:00] how to navigate that, like what actually works there. And then we're gonna be talking about, you know, the dinnertime battleground that we are all so familiar with. But the thing about Sarah is that. [00:08:15] Like she's done this thrice, you know, she's got three kids, she's been there, done that, got the t-shirt.
[00:08:21] Dr Renee White: And she talks really candidly in this interview about how to navigate, I guess, the different personalities of children. You know, some kids love veggies, [00:08:30] some kids hate veggies, some kids love fruit, some kids hate fruit. And how to incorporate that into the daily. And I guess, you know, as I said, that mental load of managing work, life and making sure [00:08:45] that our kids have really nourishing food.
[00:08:48] Dr Renee White: So there's amazing tips in this interview. I know you're gonna absolutely love them. So get your pen and paper really, because here is Sarah Pound. Hello and welcome to the [00:09:00] podcast, Sarah Pound. How are you today?
[00:09:02] Sarah Pound: I'm well, Renee. How are you?
[00:09:05] Dr Renee White: I'm fabulous because I'm talking to you and um, I love Wednesdays. It is Wednesday, isn't it? Yes, it's Wednesday.
[00:09:11] Sarah Pound: Yeah, I know. It's like that, isn't it?
[00:09:13] Dr Renee White: Oh my God. We are flying [00:09:15] into like school holidays, um, the end of this week here in Tassie, and so I'm just like. Gird your loins people because it's like, it's just like chaos is about to unfold about you. But, uh, you guys are in school [00:09:30] holidays now, before it?
[00:09:30] Sarah Pound: No, we're the same. Uh, some are on school holidays now if you get to three weeks, but no, my girl's gone school holidays this Friday. I'm like, oh gosh. I'm the same. I'm like, gear up for the chaos. It's about to begin and the just the disjointed days and weeks and trying to get [00:09:45] work done and yes, it's, it's always a bit like that before school holidays. Yeah.
[00:09:49] Dr Renee White: It is absolutely crazy. Now we are here to talk about your new cookbook, which is very exciting. And I was just saying off air that we're gonna be sharing a couple of [00:10:00] those recipes with our audience, and I found it incredibly difficult thank you, Sarah, to choose a couple of those recipes because I was literally like, you know how sometimes you buy cookbooks and you're like, yeah, I could probably [00:10:15] see myself making maybe three or four of those things, and then you're like.
[00:10:19] Dr Renee White: It's just gonna look really bougie like in my kitchen and beautiful. Yeah. Whereas I was legit flicking through going Yes, yes, yes, yes. [00:10:30] To all of those things.
[00:10:31] Sarah Pound: Oh, that's nice.
[00:10:32] Dr Renee White: Uh, first of all, and I always like to kind of go back and build some context for the audience. I wanna know, how did you get into this field?
[00:10:43] Dr Renee White: How did you get into the [00:10:45] field of nutrition? And ultimately like. These amazing cookbooks that you are generating for us. Thank you.
[00:10:54] Sarah Pound: Yeah, so, and feel free, I tend to babble sometimes, so if I'm talking for way too long about, you know, how I got here, [00:11:00] definitely cut me off. Loved food my whole life. So I do look back at my childhood and remember having an interest in food and wanting to be up at the bench and cooking with mum and doing all that sort of jazz.
[00:11:11] Sarah Pound: I was one of five. And yes, from the very beginning it was [00:11:15] an interest and a passion of mine. Through school, I sort of studied food and cooking where I could, also started studying health and nutrition at school, loved all of that. But also while at school I was working as cooks in restaurants and then also worked in [00:11:30] this wonderful store called, um, the Essential Ingredient in, in the city in Melbourne.
[00:11:35] Sarah Pound: Did a whole lot of different things with, you know, cookware and cooking and different ingredients and knives and all. It was just a wonderful store and they would have [00:11:45] cooking classes there, sort of with really wonderful renowned chefs, you know, within Melbourne, but also, you know, when they could around the world.
[00:11:52] Sarah Pound: And I always worked alongside them. So that was where sort of my love for food and cooking definitely deepened. Mm-hmm. But I also on the other [00:12:00] side had a massive interest and passion in the nutrition side of food and how food can sort of basically fuel everything that we do in a day. So I think we, we all take food for granted a little bit and we all get caught up on, and [00:12:15] this is fair, everyone has their own journey, but we all get caught up on, you know, I'm not allowed to eat that and I'm meant to be eating that and I've gotta go for high protein and I've gotta do this.
[00:12:23] Sarah Pound: And sometimes we just forget about the simplicity of food as it is and what it's there for. And [00:12:30] it's there to fuel our bodies and our brains and get us up and, and doing everything that we do in a day. So I always found the fundamentals of nutrition and what food does, you know, once it enters our mouths, how it works in our bodies absolutely fascinating.
[00:12:44] Sarah Pound: So [00:12:45] then after school, after I graduated, went on to do nutrition and dietetics at school alongside working with nutritionists and things like that. And then applied for the dietetics course didn't get in, which I say, oh yeah. But I say to people, it was really interesting. That was like 20 [00:13:00] years ago, or not quite 20 years ago, but just over 15 years ago and nutrition and dietetics just was not what it is now.
[00:13:07] Sarah Pound: I feel like, feel like if you, you look at social media or you know, you need to find a dietician or a nutritionist. They're sort of [00:13:15] everywhere now. Yeah. It's become like the
[00:13:16] Dr Renee White: Yeah. Swing a cat and you'll get one.
[00:13:18] Sarah Pound: Yeah. It's sort of, it's not that it's the cool thing to be, but it, you know, health and wellness has taken such a, a, you know, front stage over the last decade or two, so it's now easy. Back then it wasn't. So [00:13:30] applying for the masters in dietetics, I think about 400 students applied and they, and they put through four. So it was, um, yeah, it was incredibly competitive, which so didn't get in. So then took a bit of a different turn. I did my masters in primary school teaching 'cause [00:13:45] I loved teaching loved children.
[00:13:46] Sarah Pound: I'd always nannied with children as well, and did that, taught for a couple of years. But the food dream was just not leaving my mind and I know my personality and I knew if I didn't sort of pursue anything in it, that I would just forever wonder. So, kept doing [00:14:00] teaching on the side part-time while I started a take home meals, healthy take home meals and catering business with my mum in my late twenties.
[00:14:07] Sarah Pound: And then had that for 10 years, pretty much nearly 10 years and, and then that just went to my, my French went to shit during COVID. [00:14:15] So, and that's when wholesome. Yes. So that's when all my wholesome stuff, my wholesome by Sarah and my cooking and my Instagram page and filming recipes and, and all of that came through during COVID when I couldn't work when my business was shut down.
[00:14:28] Dr Renee White: Wow.
[00:14:28] Sarah Pound: Yeah. So [00:14:30] it's a, it's kind of a silver lining. Like what was a really stressful time. I'd worked so hard. With my catering business. And, um, finally got it to a position where we were doing what we, you know, had aimed to do for so many years and [00:14:45] mm-hmm. We're catering big private weddings, private property weddings all around Victoria, and then COVID hit.
[00:14:51] Sarah Pound: So literally pretty much shut us down overnight and we were shut for almost two years with restrictions here in Victoria and Yeah. Yeah. So it was just, it [00:15:00] came out of that. Yeah. So now I, I do lots of things within food. I sort of do lots of bits and pieces around wholesome by Sarah, but cookbooks is one and, uh, I write for the age different recipes for that.
[00:15:12] Sarah Pound: I've got a food product choose health related [00:15:15] within Woolies, with my Simply Health and Pantry team. So, lots of different things now that they all sort of came out of that kind of crazy COVID time,
[00:15:24] Dr Renee White: isn't it? Like, and I, I think. You know, everyone's either got their own personal [00:15:30] story or they know someone who it all went down the toilet during COVID.
[00:15:35] Dr Renee White: Yeah. But something beautiful has flourished. Like it's like a Phoenix moment from, you know, after, after COVID, uh, like, you know, very similar to me. I [00:15:45] was like running the, running the gauntlet as an IP attorney, and I was like, yeah, I'm climbing the ladder. Woo. Career girl. And then COVID hits, and then you're like, oh, actually, uh, queue existential [00:16:00] crisis.
[00:16:00] Dr Renee White: Yeah. And I'm gonna quit my job and start a podcast and become a doula and look after moms. Like, it's just like complete 180.
[00:16:08] Sarah Pound: Yes. It, it was. And so many people, yeah, it it, that's the thing. It worked, and I mean, I always do say, because [00:16:15] you have to acknowledge the terrible experiences that some people had during COVID, you know, with with ill family members and all of that sort of horrible stuff that happened during that time.
[00:16:24] Sarah Pound: But for lots of people, it was sort of like a crossroads where something awful happened, but then it sort [00:16:30] of flipped the switch and allowed you to try or do something else that turned into something really positive. Yeah. So I, I really love hearing those stories that came out of COVID.
[00:16:39] Dr Renee White: Yeah, absolutely. And so during that. Beautiful [00:16:45] kind of transition and your career and things like that. You obviously became a mum. Yes. Of three gorgeous girls. Yeah. And so, you know, I'd love to talk to you about. So many things in motherhood and [00:17:00] cooking. Oh yeah. Like, it's just, just crazy. I'm just like, how does one do this?
[00:17:07] Dr Renee White: I think for me, and I'm gonna give you a really, like, I'm gonna, I'm gonna go TMI on this
[00:17:13] Sarah Pound: Okay.
[00:17:14] Dr Renee White: [00:17:15] Because I typically overshare on this podcast. I use them as like a little bit of a, Hey, would you like to come on the podcast? And I can just debrief and get some personal, um, input on like how I manage my life.
[00:17:25] Dr Renee White: So this is the scenario, Sarah, like I am [00:17:30] the chief chef in our house. Yeah. I do all the shopping, I do all the meal planning. My husband does not like cooking. Mm-hmm. He's therefore not good at it because he doesn't do it enough to understand. I'm a, I'm a [00:17:45] biochemist by trade and so I love a bit of bucket chemistry when it comes to cooking.
[00:17:49] Dr Renee White: And I watched enough Jeff, Jan in my school holidays. As as a teenager, that I understood and understand how to put different [00:18:00] flavors together. Yeah. Now, fast forward, I have been serving up dinner pretty much our entire relationship. I'm now a mum of a near 8-year-old, and the other night, [00:18:15] what was it? I don't even remember what it was like standard fare, like, you know, there was a protein, there was veggies, there was carbs.
[00:18:24] Dr Renee White: It wasn't the most amazing dish, but there was [00:18:30] some, it was some jeering from the audience, shall I say, about, oh, what are we having? Is that all? Where's the potatoes? Aren't we having garlic bread? And it was just, I [00:18:45] exploded. I absolutely exploded. And I said like, I've really raised my voice and my, I put the fear of God.
[00:18:53] Dr Renee White: I've very rarely raised my voice. And my child was like, holy moly, mum's hit def con four situation. Yeah. Yeah. And it [00:19:00] was if, if you are the person doing the shopping mm-hmm. If you are the person organizing the meals, if you are the person making said meals, you can have an opinion until then [00:19:15] zip it.
[00:19:16] Sarah Pound: Yeah, totally.
[00:19:18] Dr Renee White: Okay. I don't think I'm alone in
[00:19:21] Sarah Pound: Oh, for sure I do that,
[00:19:22] Dr Renee White: having that conversation. But how, how do we juggle it? Like you've got three kids, I've got one. Like what, what's [00:19:30] your advice on this?
[00:19:31] Sarah Pound: It's so tricky. So, and I talk about picky eaters a lot. So the first thing I would say to you, uh, what's your daughter's name?
[00:19:38] Dr Renee White: Eva,
[00:19:38] Sarah Pound: Eva. So I would start to, at her age, like nearly being eight, get [00:19:45] her involved. And, and I say this at every age, but Yep. You know, to the point that soon in a few years time, she could be cooking dinner for you guys one night a week.
[00:19:53] Dr Renee White: Well, I, I, I have to, I have to put a caveat in 'cause I've thrown both of them under the bus right. My husband and my daughter. [00:20:00] And, and can I just tell you, she said to me the next day I'm cooking dinner, mum.
[00:20:06] Sarah Pound: Great.
[00:20:07] Dr Renee White: I said, okay. Yep. Okay. And my husband was like, give me the side eye. And he was like, hold on a minute. What's going on? What's going on? You gonna be able to do this? Saying? I [00:20:15] said, no, give it, give this to her.
[00:20:17] Dr Renee White: She has to have agency over this. Yep. And it was very simple and yes, I supervised. Yep. But we just made, like, she got, she wanted prawn pasta.
[00:20:28] Sarah Pound: Beautiful.
[00:20:29] Dr Renee White: So it was Linguine [00:20:30] Pasta. Yep. It was frozen prawns, which we cooked up in some like, you know, garlic, olive oil, shenanigans. Yep. With a bit of lemon. And then that was it.
[00:20:41] Dr Renee White: A bit of Parmesan cheese and she was so chuffed. Yes. And then [00:20:45] the next night, guess what happened, Sarah, because my 8-year-old cooked, my husband stepped up.
[00:20:51] Sarah Pound: Love that
[00:20:52] Dr Renee White: he stepped up and he was like, I'm cooking tonight. And I was, I was more afraid about that than my 8-year-old cooking.
[00:20:58] Sarah Pound: Totally. Totally. [00:21:00] Yeah.
[00:21:00] Dr Renee White: But he cooked steak. Yep. And he cooked steak and chips, which I was like, where are the vegetables? But I did not say anything.
[00:21:06] Sarah Pound: Great I was about to say. Good you didn't say anything.
[00:21:09] Dr Renee White: I didn't say anything. And I was like, this is delicious, staling. Thank you.
[00:21:14] Sarah Pound: But that's [00:21:15] exactly like, that's what I was about to say with our kids particularly. And I think our, you know, our male partners can be quite tricky 'cause they're either stuck in their ways, as you say, they might hate it. Mm-hmm. They might get home too late. So it is quite an obstacle with them whether, [00:21:30] you know, because I always say, if you can try and get them cooking, it's great, you know, role modeling, modeling for our children.
[00:21:35] Sarah Pound: But that's really determined on how your household works and who does what and how your roles are break broken down. But with our kids, and I talk about this in my new book and I'm [00:21:45] really passionate about. We're sort of losing the art of home cooking with so much convenience foods out there and take away foods and Uber eats and processed foods and freezer meals, and these little, you know, health that say they're protein packed, health [00:22:00] cryovac meals that really have a whole lot of other crap in them.
[00:22:03] Sarah Pound: So. Mm-hmm. What's really vital about all of this is that we don't lose the, the art of home cooking. And the first step with that is to get our kids involved as much as possible. And that can look really different at [00:22:15] every age. So, mm-hmm. I've got a 1-year-old, a 4-year-old, and a just turned 8-year-old.
[00:22:20] Sarah Pound: And how they, and sometimes they're like, I don't wanna, I can't be bothered, I hate that. And you're like, okay, fine. We we're going with that tonight. Yeah. Everyone's tired. I'm not talking every single night of the week and I'm [00:22:30] not talking for them to make a meal from, you know, start to finish until they're old enough and, and you know, you want to get them a part of the family and come on, it's now your turn.
[00:22:39] Sarah Pound: You can cook whatever you like. I can help you if you want, or I can leave you alone. And when you do leave them alone. You don't say a [00:22:45] thing and just,
[00:22:45] Dr Renee White: no, you gotta suck that up.
[00:22:47] Sarah Pound: Suck that up. There are so many as a control, like I'm not really a control freak. Whenever my girls cook, I'm like, I zip it. And my husband has become a great cook.
[00:22:55] Sarah Pound: I've been with him a long time, but a great cook alongside me, but I haven't said [00:23:00] things along the way. I've let him do it. Yeah. I've let him make mistakes and Yeah. Sometimes it's annoying. They'll burn something and you have to sit there and eat and it, you know, it doesn't make the meal. Yeah. As enjoyable as it could be.
[00:23:09] Sarah Pound: But they learn everyone, we know that, we say that to our own kids. You learn from your mistakes, so. Mm-hmm. [00:23:15] With your kids, it's, it's all about, and you can pretty much, um, pop this into Google or, or chat GPT, you know, age appropriate jobs for kids in the kitchen. Yeah. And it'll give you a whole list of stuff like, you know, with my, my 4-year-old really enjoys [00:23:30] cooking, and you can tell that about her, but she'll get up, she'll wash lettuce, she'll tear herbs.
[00:23:35] Sarah Pound: She's got sort of kids knives that I've bought her off Amazon, that she'll sit there and cut, you know, cucumber little things that they're having for dinner. And again, it's not every night she'll come over by the stove. She's [00:23:45] very aware of it being hot and whatever. And so there's things that you can do that don't need to be scary or intimidating for yourself as well 'cause you might think, well, I don't really like cooking and I don't know much about cooking.
[00:23:56] Sarah Pound: How am I meant to get my kids involved? It's simple stuff, taking them [00:24:00] to the supermarket, talking about veggies, you know, what veggies you want in your dinner this week, like what's in season in winter. And obviously we're very lucky we get everything sort of in supermarkets and markets at all time of the year.
[00:24:10] Sarah Pound: Mm-hmm. But just talking about that with them, getting them [00:24:15] involved, as I said, look up those age appropriate tasks and skills. You'll get a whole list of them and pick your moments when you choose to do it. Don't do it when you've got 20 minutes to cook dinner and you are all in a foul mood and you're all exhausted 'cause that's not gonna be fun for anyone.
[00:24:28] Sarah Pound: But you know, pick your [00:24:30] moments, pick your times and just try and get them. That would be my first bit of advice for anyone. Just get them involved in whatever way that looks like.
[00:24:38] Dr Renee White: Yeah, absolutely. One of the things, and I'd love to like, you're right with the, like [00:24:45] the age appropriateness and taking my daughter to the shops, which now that you flagged that because I hate going to the supermarket. Yeah. It's so busy and overwhelming for me. Yes. [00:25:00] And I just find it so much easier to do it online.
[00:25:02] Sarah Pound: Totally.
[00:25:02] Dr Renee White: But it is that awareness of like, well first of all it's a awareness, particularly at an age where like the cost, the cost of things. Yes. And then also, [00:25:15] um, we, we kind of ran an exercise the other day.
[00:25:18] Dr Renee White: I was jetting through there and my daughter was like, oh, mum, so and so's got these in their lunchbox and can I have one? And uh, and they were, they. [00:25:30] Fruit rollups and, and I am just a big hard no on it because it's just jam packed full of sugar. Like, I actually, I was talking to some, a friend the other day and we were talking about the fact that yes, [00:25:45] the cost of living is like insane at the moment, but one of my non-negotiables is like Whole Foods.
[00:25:50] Dr Renee White: Yeah. I'm like, I, I just, I, I can't wrap my head around like not being quite diligent with the food intake that we have. And so [00:26:00] I, I ran this exercise with my daughter in the shops and I said to her, I said, darling, I'm gonna say no and I'm gonna tell you why. Mm-hmm. Because I want you to pick up that packet and I want you to have a look at the ingredients list on [00:26:15] here.
[00:26:15] Dr Renee White: Mm-hmm. And I ran that exercise of like, the first ingredient is the ingredient that is most abundant in this. Yeah. And then we went to another box, which had fruit [00:26:30] straps, fruit roll-ups and I said, now compare the two. And she was like, oh, this one doesn't have any sugar in it. And I was like, yes. What's in it?
[00:26:38] Dr Renee White: She's like, it's just fruit. And I was like, and that's the one that we can say yes to.
[00:26:42] Sarah Pound: Yes. Yep. I love that.
[00:26:44] Dr Renee White: And so [00:26:45] now she's like obsessed with like picking things up. I was about to say, mum, did you know that this one's got Lala Lala in it? And I was just like, yes because I think she's now educated in the sense of like, okay, because there's [00:27:00] so much abundance.
[00:27:01] Sarah Pound: Totally. It's, it's so many options overwhelming.
[00:27:03] Dr Renee White: Yeah. Right. It's so, so difficult. Like what's your advice, you know, when you've kind of battling with that type of thing, mum, why can't I have that? Because, you know.
[00:27:13] Sarah Pound: Totally and,
[00:27:14] Dr Renee White: and can [00:27:15] you stop that
[00:27:15] Sarah Pound: and exactly yeah yeah. You are spot on there that it is about, you know, taking them to the shops.
[00:27:21] Sarah Pound: And I get that people hate the supermarket. 'cause I actually, I, I order online most of the time now with. Busy work and stuff. But I do love going to the shops. [00:27:30] That's just me though. I love, you know, looking at all the produce and the food that's just, but it is probably important to take them to the shops from now, you know, time to time if you didn't always order online.
[00:27:42] Sarah Pound: And as you say, it is about [00:27:45] picking up because there is so much out there and it is so overwhelming. And, you know, convenience, processed and very highly processed foods are everywhere on the shelf now. And it's really hard as a consumer to look at the shelves and know what is good for you and [00:28:00] what is not good for you and what you know, what you're buying for whatever reason.
[00:28:03] Sarah Pound: So, you know, looking at the ingredients is a wonderful thing. And again, age appropriate 'cause I was gonna say your daughter's almost Eva's almost eight. So it's, it's great for her to be able to start looking at, because the fine line with that [00:28:15] is, and this is where it gets really tricky 'cause people are gonna say, oh, well then what, what the hell do we do?
[00:28:19] Sarah Pound: But you've gotta be careful sometimes with how much we are, we're sort of putting on our children about, oh, too much sugar. Sugar's terrible for us. Yes. And too much fat fat's bad [00:28:30] for us because I always say I don't restrict anything in my diet and you know. Mm-hmm. And I never talk with negative language.
[00:28:37] Sarah Pound: There, there is a place for talking about, you know, foods fueling our bodies in positive ways. Mm-hmm. And absolutely. I always say to my girls, [00:28:45] oh, if we have too much sugar, it's not good for us. And if we have too much, you know, my girls love butter. They would just, well, particularly,
[00:28:51] Dr Renee White: oh, oh my God, my daughter could eat it out.
[00:28:53] Sarah Pound: Yeah. Yeah. Lil has tried to do that a few times.
[00:28:55] Dr Renee White: It looks like cheese. Yeah. You know, on the bread.
[00:28:58] Sarah Pound: Yeah, completely. And I'm like, Lil, we [00:29:00] just can't do that. And she's like, but why? I am like. Look, it's just butter's great. There's absolutely a place for butter and fat. We need fat in our bodies for a whole lot of different things, especially kids.
[00:29:10] Sarah Pound: It helps with whole lot of vitamin sort of digestion and all of that sort of absorption. But [00:29:15] at the same time, I sort of say if we have too much of it, it's not good for our bodies. So we just have to make sure we are managing it. So that's the other thing you can talk about with your kids is that when you are showing them, you know, and that's amazing that you're starting to do that because we're, we're not the [00:29:30] convenience and ultra processed foods are not going anywhere.
[00:29:33] Sarah Pound: They're just gonna continue to take over and if anything, increase in our supermarkets. Mm-hmm. So trying to educate our kids about, yeah. Pick up, have a look at the ingredients list. The first thing that's listed is what's in, what's mostly [00:29:45] in that product and getting them used to that sort of thing.
[00:29:47] Sarah Pound: But just being a little bit careful with you know, that's packed with artificial sugars. Sugars are so bad for us because a little bit of sugar for us in moderation throughout our whole week. Yeah. Not bad, but it's, [00:30:00] that's where we've just, 'cause there's that other side of, you know, educating our kids. And I think we all grew up in this era where, you know, fat was shamed and sugar is terrible, it's deadly and it makes us, you know, o overweight and we don't look good.
[00:30:14] Sarah Pound: And, and [00:30:15] diet, culture and all of those negative food habits that people built during our time because we were, you know, showing so much of what's meant to be healthy, which is not at all. So it's sort of also trying to counteract that with the next generation of kids as well. And saying [00:30:30] that, you know, you can, I, I just always say if you try and, you know, take sugar, any kind of junk food, any sweet food away from a child. In my experience, they're only going to want it more.
[00:30:43] Dr Renee White: Oh 100 [00:30:45] percent,
[00:30:45] Sarah Pound: whenever they see it, when you are not around. As they get older, they are going to stuff their faces. Oh, completely. Yeah. And that's where that sort of, you know, those unhealthy habits and, and unhealthy food, or sorry, I shouldn't say unhealthy. Those negative relationships with [00:31:00] foods can start.
[00:31:01] Sarah Pound: So it is about, in my my opinion, and this is what I do with my girls, I don't limit any foods. I let them have lollies. I let them have chocolate, I'll let them, but it's just more we talk about, you know, overall in a day, overall in a week, if we are doing a sort of [00:31:15] 80 90 rule of eating those fruits and veggies and whole grains and, you know, um, lean proteins and legumes and eggs and nuts and fish and all of that most of the time, and then leaving that little bit of the, of the pie circle for your indulgence, [00:31:30] then nothing wrong with that.
[00:31:31] Dr Renee White: Yeah, I think we've always taken the tact of, and this is like from day dot I recall, and I don't even know where I got this language from. I would love, I would love to like go back to my previous kind of [00:31:45] past, but we use the language of like chocolate lollies, all that kind of stuff. That's sometimes food.
[00:31:52] Sarah Pound: Love that. Exactly.
[00:31:53] Dr Renee White: And then, then this is all the time food.
[00:31:56] Sarah Pound: Yep. Yep. I love that.
[00:31:58] Dr Renee White: And, and we set up, like [00:32:00] actually I got this tip from someone at work. She had two daughters. She was way like down the motherhood trail, like when I had Eva and she was complaining about school holidays and she was like, she was [00:32:15] like, I am just a snack bitch 24 7.
[00:32:18] Dr Renee White: My kids, she's like, they're not doing nearly as much activities at home as they would at school. I can't believe they're eating so much. And so she created these kind of two [00:32:30] boxes. One was in the pantry and one was in the fridge. Yeah. And it was like the yes boxes. And she was like, I don't care. Like stop, stop hassling me. Everything is a yes in that box, and everything is a yes in that [00:32:45] box. So if you're hungry, you just go to one of those boxes.
[00:32:47] Sarah Pound: I love that. Stop totally.
[00:32:49] Dr Renee White: And I was like. I was like, I don't even think I was, oh, I might have been pregnant at the time. And I was like, I'm gonna bank that idea up.
[00:32:57] Sarah Pound: Yeah. I'm gonna remember that.
[00:32:59] Dr Renee White: I am. And [00:33:00] we have, we have yes. Snack boxes now in the fridge and on, um, our kitchen bench. And so, yeah, every time Eva comes to me, she's like, mum, i'm hungry. And I'm like, what's in the box?
[00:33:12] Sarah Pound: You know what to do,
[00:33:13] Dr Renee White: leave me alone. [00:33:15]
[00:33:15] Sarah Pound: Yeah. And, and do you know what, I love that as well because it's also teaching them, you know, from what you put in that, that bowl or that container or whatever it is, it's teaching them as they're growing up that these are foods we can be eating all the time when you are hungry, hungry.
[00:33:29] Sarah Pound: That's, [00:33:30] um, mm-hmm and, and those sort of habits and learnings will stick with them as they get older. Yeah. So it's also, it gives them a bit of the empowerment of they can choose. Yes. So they can, they can look in the bowl, they can look in the container and go, oh, slice of cheese with some whole grain crackers don't really feel like that. [00:33:45]
[00:33:45] Sarah Pound: An apple nah don't really feel, oh, some hummus and carrot sticks. Yeah, I'll go for that. Like, it sort of gives them that sort of empowerment of the choice, but also teaches them that the other things in there are also all healthy snacks or something to eat at the time as well.
[00:33:58] Dr Renee White: Yeah, absolutely.
[00:33:59] Sarah Pound: [00:34:00] Yes. Love that.
[00:34:00] Dr Renee White: Okay. I want, I wanna dive a little bit deeper into fussy eaters.
[00:34:05] Sarah Pound: Sure.
[00:34:05] Dr Renee White: And like, I know some people. I know some people have an issue with that term because they're like, they're not fussy, it's just they're learning. Yeah. And [00:34:15] like that type of stuff. So we acknowledge that everyone do not at, do not at me.
[00:34:21] Dr Renee White: Um, like write an email to me and be like, my child is not fussy. I hear you. Yes. Okay. Yep. But let's dive into that. [00:34:30] Like, is this, is this like a developmental thing with kids? I feel like generally most children kind of go through this phase. Totally. And I, I hazard that it's like, you know, there's that like sweet spot when they're like two, two [00:34:45] and a half and everything's still a yes.
[00:34:47] Dr Renee White: Yes. And you can still put things onto their high chair and they'll still have a go and then, generally, as we approach three, I learn that magic word no. Yes.
[00:34:58] Sarah Pound: Or yuck.
[00:34:59] Dr Renee White: [00:35:00] Yeah. And, and, um, your dog gets fatter because things end up on the ground more like us. Tell me like what is, like what is this stage? Yeah.
[00:35:10] Dr Renee White: Like what is it? Is it a stage and a phase? And then how, if [00:35:15] someone's tackling that right now. What would be your advice?
[00:35:18] Sarah Pound: For sure. So firstly, 'cause I talk on this a lot, so firstly it's so, so common. So when we, when we talk about fussy, it is a, yeah, as you say, we're not targeting a particular group saying [00:35:30] that they're difficult children or whatever.
[00:35:31] Sarah Pound: It is incredibly common for children to go through a phase of what we call fussy eating, where they're sort of denying foods. They're not wanting to try new foods. They might, you know, head for the beige diet, which is all your, oh yeah. Hot [00:35:45] chips, your potato, your pasta, anything that's white, white bread, white rice, anything like that.
[00:35:49] Sarah Pound: And they sort of stick to that for however long. Generally research shows that it is that time that you've just talked about. So approaching that three to sort of four, four and a half. But it [00:36:00] can also happen before that and it can also happen in stages after that as well. And I've even seen that with my own three daughters.
[00:36:06] Sarah Pound: Um, I've got the second one going through, you know, she's four and a half at the moment and she's in a bit of a picky eating stage. And Lil my eldest did [00:36:15] exactly the same, but Lil's also Lil's generally a pretty great eater now she's approach, she's just turned eight. But she definitely, even from five, when it got better, from five till eight years old, she's gone in stages at times.
[00:36:27] Sarah Pound: Yeah. Where she hasn't wanted to venture out, she hasn't [00:36:30] wanted to try new food. She's sort of been like, I want this every night, every night. Maggi noodles. I'm like, oh my God, Lil no, not again. Um, again, I don't deprive her of it. I'll let her have it every now and then. 'cause otherwise I know she'll just want it more.
[00:36:42] Sarah Pound: I know when she gets older and she moves out of [00:36:45] home or goes to hang out with her teenagers friends, all she's gonna be bloody doing is eating Maggi noodles eating.
[00:36:49] Dr Renee White: Yep a hundred percent.
[00:36:50] Sarah Pound: Um, but it is, and then my 1-year-old is a garbage truck. Like you can literally give her anything and she like shoves it in her gob.
[00:36:57] Sarah Pound: So it's really, really common for them [00:37:00] to hit those sort of fussy eating stages and going through a very sort of bland, boring, uh, only wanting those boring foods. I always say. This is really easy for me to say, and I know it's really hard for for parents to take on, but try and relax [00:37:15] because I think what happens most of the time is everyone gets tense around mealtimes.
[00:37:19] Sarah Pound: It's all about, oh my gosh, they should be eating that and oh my gosh, they haven't hit their five serves of veggies a day today and oh my gosh, I've gotta try and, and so this parent gets stressed, but therefore that then [00:37:30] rubs off on the child. And the child doesn't wanna be sitting there having to have five more bites.
[00:37:35] Sarah Pound: A quick few things. I say let them have their bland, boring diet. So if you're going to introduce new foods or you're gonna serve veggies at dinner, always do it alongside side [00:37:45] something that you know they like and you know they'll eat and you just have it. You can have it. I mean, there's research to show sort of like a no bowl in the middle.
[00:37:53] Sarah Pound: You can serve them up something new and you can say, if you want to pop it in the no bowl and it gives them that, you know [00:38:00] empowerment of choice. And yeah, nine times out of 10 in the beginning they're gonna go, no, no. And pop it in there. And you sort of have to try and keep your cool
[00:38:08] Dr Renee White: nama stay Mama Nama stay.
[00:38:10] Sarah Pound: We're just gonna go with this, even though I'm about to rip my hair out and you know, you can [00:38:15] put them in the fridge and reuse them for your own stuff. Throw 'em in a salad or put them in. I always say, try not to waste them. Throw 'em in a container and use them elsewhere when you can. But it is, research shows it's, it takes 10 to 15 exposures of a new vegetable before a child will even [00:38:30] put it in their mouths and start to enjoy it.
[00:38:32] Sarah Pound: So I always say my overall message is there is no one quick fix to this because if there was, we'd all know about it and we'd all have children that would eat everything
[00:38:41] Dr Renee White: and someone would be making money off it.
[00:38:43] Sarah Pound: Yeah, exactly. And [00:38:45] so my answer is that it is a very long and slow game. And, and so patience and persistence plays a huge part in doing it.
[00:38:55] Sarah Pound: And, and I, I always say definitely start, you know, I, I say if you [00:39:00] can during the week, eat dinner with your kids a couple of times. Yeah. Not ev I, I, we actually do try to eat every night with our girls, but we're fortunate that most of the time my husband and I work from home. So it's much easy for us to do that.
[00:39:12] Sarah Pound: I understand Every situation is different. [00:39:15] If you can two or three times a week, try and eat with your kids. And when you eat with your kids, don't make it a how much are they gonna eat of their plate? And you're sitting there for, you know, holding the fork and seeing how much, talk to them about their day, talk to them about life.
[00:39:28] Sarah Pound: Play a game, take the [00:39:30] focus off trying to sit there and how much and of what type of food they're trying to eat. Um, I always say you be the model. So again, this, this spans across years. If you are showing the right kind of healthy eating habits that you want [00:39:45] your kids to have over time talking positively about food.
[00:39:48] Sarah Pound: So how wonderful it is that it gives us energy and it fuels our bodies. It fuels our brains, you know, and again, that can be age appropriate to, you know, I talked to my 4-year-old about, it's so cool, you know, you eat your dit or have your [00:40:00] BRE in the morning and you're able to go to kinder and run around and play with your mates and you get the energy to do that from your food.
[00:40:06] Sarah Pound: Trying not to talk negatively about food in terms of, you know, how bad it is for it, how good it is for us. It, um, definitely try and stay [00:40:15] clear of, you know, it gives, it makes us fat. It it, you know, look at my belly, that's from me eating too much chocolate. Try not to relate food to negativity in our body image or anything like that, because that, yeah, it, it only [00:40:30] really starts to create, you know, negative associations with foods with, for children at a young age.
[00:40:35] Sarah Pound: So be the model in terms of eating, you know, good foods in front of your kids and talking about them in a positive way. But yeah, it, it really is a [00:40:45] long game. Keep serving up those veggies, keep serving up, you know, different, a, a really quick tip I love is that on those busy weeknights I always have chopped up most of the time.
[00:40:56] Sarah Pound: Some weeks I don't get around to it, but I'll have capsicum, [00:41:00] celery, cucumber, and carrot chopped up or peas. Mm-hmm. Mm-hmm. They'll just be in a snap lock in the fridge all chopped up. Sometimes it's cooked broccoli, sometimes it's snow peas, sometimes it's corn. Whatever we've got, and I know that my girls mostly eat.
[00:41:13] Sarah Pound: And then when you get home on those [00:41:15] crazy times where they're like, I'm starving. Throw a whole bunch of them out on a plate and pop 'em down in the living room or whatever and say, dinner will be up in 10 minutes. It's not gonna be long. If you're hungry, you can snack on your veggies or snack on what's on the plate.
[00:41:27] Sarah Pound: You can always also throw on apple slices or some couple [00:41:30] of nuts and things like that, some dried fruit if you want to, if you want to ease children into this habit, but throw a whole lot of healthy foods, healthy veg on the plate, then go about doing your dinner so they've got something. If they're saying, I'm hungry, I'm hungry.
[00:41:41] Sarah Pound: There is something there. And what I find is majority of [00:41:45] the time, especially when they get into that habit, they'll sort of maybe, maybe some nights they'll only have two, but maybe some nights they'll sort of have eight, and they'll be snacking away while they're playing or doing their homework or running around, whatever.
[00:41:56] Sarah Pound: And then by the time you get to the dinner table, your kids have already eaten their [00:42:00] veggies.
[00:42:00] Dr Renee White: Yeah. Bang, bang, done.
[00:42:01] Sarah Pound: It just takes the whole pressure off that dinner time where everything gets a bit tense, everything's unenjoyable. It's not enjoyable for anyone when you're sitting around counting the bites that your child needs to have to be able to leave the table.
[00:42:12] Sarah Pound: So that's just a little one. But [00:42:15] yes, unfortunately, there's no quick fix. It's, it's sort of a long time game and we just have to be patient and we have to be persistent and we have to be sharing the right messages over time. And, uh, most of the research shows, [00:42:30] and what you will find is most kids come around and of course they're gonna hate certain veggies.
[00:42:34] Sarah Pound: You know, even I don't love, you know, I'll love other veggies more than others. And, and, and same with fruits and things like that. But overall, the healthy eating habits will have been built if you do that over time.
[00:42:44] Dr Renee White: [00:42:45] Yeah. I'd love your thought on like feast style meals, you know, like we do a lot of this.
[00:42:52] Dr Renee White: Yeah. Probably because I'm just like a bit C, B, F and I'm just like, I'm not, you know, I, I totally, I'm just like, okay, it's all getting [00:43:00] put in the middle of the table.
[00:43:00] Sarah Pound: Yeah. Tacos. All your bits and bobs
[00:43:02] Dr Renee White: and it's build your own Yeah adventure. I found when we made that switch of, and it probably comes back to like what you were [00:43:15] talking about, that autonomy and agency for themselves and to make choice things were consumed a little bit.
[00:43:21] Dr Renee White: Yeah. Like more, and it was like, and it wasn't even, um like, it wasn't even a point [00:43:30] where she was like, I'm not having that. Like sometimes she would like just, oh, I'm just gonna put this on my plate. And I'm like doing that whole internal and like, holy moly she's gonna try this, this, you know, like, and I'm just like, nothing to [00:43:45] see here.
[00:43:46] Dr Renee White: Yeah. And like, and then you're. Do not look her in the eye, like when she supposed to look, pick it up and, and like I just find feast style is, is so much easier.
[00:43:57] Sarah Pound: Totally. Yes. Yeah. And, and [00:44:00] you're exactly right. So things like tacos, burritos, wraps, so, um, even bowls, you know, you can put out things like people love, especially, you know, rice bowls and Buddha bowls and things like that.
[00:44:10] Sarah Pound: Yeah. Like you don't have to call them healthy bowls or anything like that 'cause often that will put our kids off [00:44:15] just even saying that. Yes. But you can sort of know that, you know, maybe they love beef mince, maybe they love tofu, maybe they love chicken tenderloins, whatever it is. They like, maybe they like honey, soy, chicken wings.
[00:44:25] Sarah Pound: So it's like, okay, well I'll put some rice on the table, I'll put them in the middle and then I'll chop up a few [00:44:30] different veggies or whatever. Some of them, I know that they'll definitely eat some cheese, some sauces, and let's go to the table and look to be honest, I, I always say, yeah, if you can have some predictability with kids as well, that can often help.
[00:44:41] Sarah Pound: So, a taco Tuesday night or a you know, [00:44:45] fake away Friday night where you do your own fish and chips or your own pizzas or whatever at home. Yeah. That can help as well with, with what they sort of learn to know and, and learn to expect. But also lots of people do say that shared style, uh with younger [00:45:00] children can be a bit of a nightmare because it's just stressful and it's busy and it's messy and it's so as they get older though, it, it is a one when they are wanting to choose and to say, oh, I don't like that and whatever.
[00:45:11] Sarah Pound: It is a great option to do because as you just said, they'll put in, and again, [00:45:15] you need to take the pressure off and if they only want, that's what's really hard when you do that sort of style. A lot of the time, Penny, my four and a half year old has done this a lot over the last year.
[00:45:24] Sarah Pound: Mm-hmm. And I've let it go because I know she's also eating other things in the day. So that's the other thing you have to [00:45:30] say, it's just one meal. Okay. So if they're not hitting their veg for that meal, it is okay. They've also got the rest of the day and they've also got that whole week. Mm-hmm. So you just need to take the pressure off yourself for that one particular meal.
[00:45:43] Sarah Pound: But often Penny would just do [00:45:45] like the chicken and cheese and she'd wrap her little wrap and I'd be sitting there going,
[00:45:49] Dr Renee White: oh God, sweet mother,
[00:45:51] Sarah Pound: she put some lettuce or something in a bit of lettuce, bit of tomato. I know she likes tomato at the moment. Why isn't she putting in the tomato? But you know.
[00:45:58] Dr Renee White: But is that like, [00:46:00] so Eva has a thing where, not that she doesn't like food touching one another, but she's very Blando blando, yes. When it comes to putting things together. And she will like, [00:46:15] she's a paradox, which I think, which blows my brain so much because she, I'm European, so she's like, definitely got the European genes from me. So she's eating like olives? Yeah, caper berries, you know, [00:46:30] pickles, sauerkraut. She will eat sauerkraut out of the jar, like not a problem whatsoever.
[00:46:36] Dr Renee White: And then I'll put something like, I will put a stir fry together. Yeah. Noodles, meat sauce, vegetables. [00:46:45] And she will just pick those vegetables out. Yes. And she's like, I do not like all
[00:46:52] Sarah Pound: the veg all the Yes.
[00:46:53] Dr Renee White: It's just like, it's a brain explosion for her. But so what I do is very similar to what you [00:47:00] mentioned earlier, like as I'm chopping the veggies, this is the other thing, she prefers the veggies raw.
[00:47:05] Dr Renee White: Yes. Doesn't like them cooked. Yep. And I'm like, okay mate, whatever, whatever floats your boat. So I will put raw veggies aside now. And [00:47:15] as she's like doing her thing while I'm cooking, she'll eat those
[00:47:19] Sarah Pound: snack away. Yep.
[00:47:20] Dr Renee White: Oh, what is going on in their brains? Yeah. When they're just like, things are touching.
[00:47:26] Sarah Pound: Yes. It's all being mixed together.
[00:47:27] Sarah Pound: And there is research to show that that [00:47:30] stages throughout their younger years that they, that they just don't like it mixed together. So they like to see their different food in groups. Okay. Yeah. And that's another, and that's what's tricky when. You know, if you are eating as a family or you have multiple children, it is really hard to cater for [00:47:45] all of them.
[00:47:45] Sarah Pound: And I get that, but that's with something like, so a stir fry is the perfect example where we love a stir fry in our house, but Penny will sit there and pick out all the vegetables at the moment, a year ago she was eating them all and I know she'll come back again. If I keep doing it, keep serving it up.[00:48:00]
[00:48:00] Sarah Pound: Keep being positive, keep modeling. You know, Lil started to love stir fries and all the veggies in it. My husband we all eat it, so she'll come back around. But that's where, you know, trying to keep your, your raw veggies separate or knowing that. If that, or serving them up [00:48:15] first while you're cooking and they have a bit of a snack and then you're happy for them just to pick it out and eat the meat and the noodles.
[00:48:19] Sarah Pound: Yeah, then that's fine. So you've just gotta, again, thrown into chat GPT, I always say I think everyone's scared of using chat gpt or it's not,
[00:48:27] Dr Renee White: oh no, I'm not.
[00:48:28] Sarah Pound: And it is an [00:48:30] amazing tool pop in, you know, my 4-year-old won't eat the, you know, and give it a little prompt and it'll spit out a whole, like, sort of a whole lot of things that you can be doing with your 4-year-old to try and increase their veggie intake.
[00:48:42] Sarah Pound: It will give you ideas of what you can, you know, how you can [00:48:45] make dinner that it still works for you as adults, but then it can be sort of made for them as well. And I'll do that with salads. Like even last night we just had some, the, the separate sort of plate where it was some, some meat and then uh, a salad and then some sweet [00:49:00] potato roasted and our salad part.
[00:49:03] Sarah Pound: You know, Lil, my eldest is getting to that stage where she likes a full Greek salad. So she'll, she loves the olives, the feta, the Spanish onion, the oregano in there. Mm-hmm. And she'll, she'll love all that, but Penny's still just at [00:49:15] the cherry tomato cucumber stage. Yeah. Cool. So it'll sort of be like, as I'm making Lil, and I were making the salad together as we made that, I sort of put aside that bowl, the Penno Uhhuh, and I was like, if that's all, she has, her cherry tomatoes and her cucumber.
[00:49:27] Sarah Pound: But then Tom, myself and lil, [00:49:30] we had the full, you know, sumac everything in there served on the plate. And it, that's the other way that you can sort of adjust as well, that mm-hmm. So that you're not making three different dinners for, you know, the different stages of your, of your kids' life. It's sort of like, how can I just build this and make a little bit plain [00:49:45] or take that out and she can add that.
[00:49:46] Sarah Pound: So she's still having, you know, a formulation of what we're eating. It's just that level down because she's only four and you build it over time.
[00:49:55] Dr Renee White: Yeah. Okay. I wanna switch gears a little bit and we're gonna go back to like [00:50:00] mental load and like motherhood and stuff like that. And obviously my gripe with having to cook meals every single night and my family turning up like it's a restaurant, but they don't, there's no menu.
[00:50:13] Dr Renee White: They don't get to pick, but it's [00:50:15] surprise every night. Uh, for people out there who are like super busy on the go all the time, what's your advice for, I guess, prepping for the week? Like, do you have some [00:50:30] like really clear, like, this just gets me by each and every time. Like you've already suggested, like you've got all of those veggies chopped up in your fridge, ready to rock and roll.
[00:50:40] Dr Renee White: Yeah. Are there any other like amazing tips that you can, [00:50:45] that you can hand over to others?
[00:50:46] Sarah Pound: Yeah. So, um. I always say it probably depends on the time of year. So I find meal prepping in winter way easier. And look, I don't meal prep a lot. It's different now because I cook most days for work. So sometimes we'll [00:51:00] have six things for as an option in the fridge, and then the next week there'll be nothing.
[00:51:04] Sarah Pound: My egg on toast tonight, guys. Yeah. Which I love an egg on toast. And so does the rest of the fam, so we're all, and it makes no mess, so that's amazing. But winter, I always say. [00:51:15] And you don't wanna spend your whole Sunday meal prepping. I couldn't stand when all those things were going around about, my gosh, spend eight hours on a Sunday meal prepping.
[00:51:23] Sarah Pound: It's like what? Sunday's, my one day.
[00:51:24] Dr Renee White: Who has eight hours that they wanna spend meal prepping? It's a hard no for me.
[00:51:28] Sarah Pound: Yeah. Hard [00:51:30] no, and that's the thing. It also only works with, so I always say if you wanna do a few things to get ready for your week, it also only might work if you've got a quiet weekend. So if you're home, yeah.
[00:51:39] Sarah Pound: You know, if you've got a few hours on a Saturday or Sunday morning or Sunday arvo, I say chop some veggies, [00:51:45] so, mm-hmm. Have a whole lot of chopped veggies. Whatever you or your partner or your family eat, chop it all up. And that can take 20 minutes. But then it means you are reaching for health. You are far more likely to reach for those healthier snacks.
[00:51:56] Sarah Pound: Put them out for your kids quickly when they're, you know, rather than grabbing a box of shapes or [00:52:00] something to quickly fuel them 'cause they're starving. It's like at least you're gonna put out something more wholesome and nourishing for them. In winter I'm like, if you can, a soup is like a game changer because I find a soup as well.
[00:52:12] Sarah Pound: Yeah. There's sort of a general formula to a soup and it is [00:52:15] that sort of onion, garlic, and then whatever veggies you've got. So celery carrot or zucchini or sweet potato or whatever. And then either it's tomato based, like a minestroni where you're throwing in your tin tomatoes or you're just adding broth or stock.
[00:52:28] Sarah Pound: Mm-hmm. And then whether you wanna add cooked [00:52:30] chicken or, or whatever. But it's a wonderful way to use up anything you've got in your fridge or pantry that mm-hmm. Generally your fridge. So when your veggies are looking a little bit limp and you don't wanna waste food, chop 'em up and throw them into a soup.
[00:52:43] Sarah Pound: But it's also easy [00:52:45] to throw together a soup. Like you sort of, there's no right or wrong, you know, you can burn your veggies at the start, but you can't, I mean, you can muck up a soup, but it's, it's not to, if you look up a standard vegetable soup recipe. There's not too much to it that you can throw it all in a pot, put it on a [00:53:00] simmer, do some things around the house for an hour, and it's simmering away.
[00:53:03] Sarah Pound: It's filling your house with beautiful smells and you've got a nourishing big pot of soup for the whole week. And I just find that, especially when I'm working from home, especially when it's freezing outside, just getting that with a nice [00:53:15] piece of whole grain or sourdough toast is just nothing better, better in winter.
[00:53:20] Sarah Pound: I always say roast up a tray of veggies. So if you've got, again, it could be just veggies you want to buy, but also what's left in your fridge. In your fridge at the end of the week with is sort of thing. I don't wanna throw these [00:53:30] out, chop 'em up. Extra virgin olive oil season them well put on any spices that you like to eat in the oven, hot oven.
[00:53:36] Sarah Pound: And then you can throw, well, you can eat them on their own as a snack, but you can throw them in with a grain. So quinoa or lentils or anything like that with some feta or goats [00:53:45] cheese or anything like that can make a really quick salad. Uh, it can also be a side on any of your dinners, so if you've got some, if you're serving it up with some meat or whatever, then that can be one of your sides.
[00:53:56] Sarah Pound: I always say if you, well, this is more summer, but marinating [00:54:00] meat. So if you sort of buy meat Yes. You know, from the butcher supermarket and you think I wanna get a little bit ahead. 'cause often I definitely buy these when I'm short on time or I'm in a rush. But often when you buy the pre-marinated meats, not so much from the butcher, they're better.
[00:54:14] Sarah Pound: But if you buy them [00:54:15] from the supermarket, there's often other ingredients in them to preserve them. Yeah. Mm-hmm. That I always say, oh gosh, it takes 10 minutes at home. Do it at home. So if you wanna marinade your meats, glad wrap them and pop, they'll put them in a container, pop them in the fridge. They're really good for summer.
[00:54:29] Sarah Pound: So [00:54:30] barbecues, things like that that, you know, you get that going quickly. Roasting veggies again for salads in summers is, is really, really great. Roasting a tray of nuts, making up a salad dressing, anything like that that. You know, if you meal plan and you look at the meals that you've [00:54:45] selected for the week and you say, oh, okay.
[00:54:47] Sarah Pound: I know Tuesday night's crazy busy. We're not gonna get home till six o'clock. Or, I know Thursday night's our after school fortnight and we're, I'm running around and I get home at six. Anything that you can do with those recipes, like a marinade, like a salad dressing, like [00:55:00] a, you know, roasting up something first, then they're always your good ones to pick out and try and do on that sort of Sunday if you've got a couple of hours in the afternoon or whatever.
[00:55:09] Dr Renee White: Yeah, absolutely. I, when I was living in Melbourne, I had a very, very good [00:55:15] butcher Cannings butcher around the corner from us, and I absolutely loved their pre-marinated chicken thigh fillets. Yeah. And I even, I spoke to Sam who was like, you know, the [00:55:30] head, the head guy there, and I was like, I really feel like you've listened to mums because not only have you marinated these for us, they like would tenderize them.
[00:55:41] Dr Renee White: And so they was like, they were thin. And so the cooking [00:55:45] time on them was so quick.
[00:55:48] Sarah Pound: Totally.
[00:55:48] Dr Renee White: And I was just like. Oh my God, I can make wraps, I can make, you know, the bowls. I can like do this with like side of, as you say, grains and you know, veggies and whatever. And [00:56:00] I was just like, oh my God and then when I moved to Hobart, it's like, I'm like looking around, I'm looking around, I'm like, why is, why was like, why are the chicken knife is no one doing pre-marinated chicken?
[00:56:13] Dr Renee White: This is like [00:56:15] a game changer for mums.
[00:56:16] Sarah Pound: Yes, totally. And it does. I, yeah. Yeah,
[00:56:19] Dr Renee White: it's crazy. And then I think we're really lucky now that we've got some great spice brands who are not filling them with complete utter [00:56:30] crap.
[00:56:30] Sarah Pound: Completely. Yes.
[00:56:31] Dr Renee White: And they are on huge rotation in our house at the moment. We're, we're addicted 'cause I'm just like, this is so much easier. I just like rip tip, pour marinade. Thank you very much. Goodbye. Like we're done.
[00:56:41] Sarah Pound: Completely. And that's something, I mean, even if you wanted to [00:56:45] prep on the weekend and do a few things to get ready, it's like, it's so easy just to get out your chicken, throw that on there.
[00:56:50] Sarah Pound: It's marinating in the fridge with some olive oil. It's getting all those yummy flavors and then you just, as you say, you're popping them straight on a pan or whatever. Yeah. And that's another tip. Very good tip. [00:57:00] Like, you know, chicken breasts and stuff like that, especially at the moment, it's scaring me how big they are.
[00:57:03] Sarah Pound: But you know, you can get these huge, thick chicken breasts that can take like 20 minutes to properly cook in a pan. And by that stage you've just ruin them because they're so dry, you know? So cut them in half and make them [00:57:15] thinner so that they do quick, you know, cook more quickly on those crazy busy weeknights.
[00:57:19] Dr Renee White: Yeah, absolutely. Hey, Sarah, I knew we were gonna run out of time before topics, but if you will indulge me, we've got a quick kind of rapid fire at the end here.
[00:57:29] Sarah Pound: Oh, okay.
[00:57:29] Dr Renee White: [00:57:30] Before we,
[00:57:30] Sarah Pound: I don't know if I've ever done one of these before. Who knows what's gonna come outta my mouth.
[00:57:35] Dr Renee White: It's so funny. Everyone just like panics and they're like, oh my God.
[00:57:39] Dr Renee White: They feel like they're at like Eddie McGuire hot seat or something like that. Yes, but don't, don't, don't panic. They're [00:57:45] not like,
[00:57:46] Sarah Pound: you're like, it's okay.
[00:57:48] Dr Renee White: It's okay. Everyone standfast. You'll be all right. Okay. Are you ready?
[00:57:52] Sarah Pound: Ready.
[00:57:54] Dr Renee White: What is your top tip for mums?
[00:57:57] Sarah Pound: Lower your standards. No but, I mean that [00:58:00] in a really positive way.
[00:58:01] Dr Renee White: Yes. I know
[00:58:02] Sarah Pound: you put way too much pressure.
[00:58:03] Dr Renee White: It's so good.
[00:58:03] Sarah Pound: Yeah. We all put way too much pressure on ourselves, you know, to be the good mum, to be the good wife, to be the good friend, to be the good sister, to be the good daughter. Lower your standards and think about yourself sometimes. [00:58:15]
[00:58:15] Dr Renee White: Yeah. Love that. Do you have like a go-to resource for mums?
[00:58:21] Dr Renee White: Like, and it can be anything from like a book, a workshop, a poem, a quote, maybe something [00:58:30] someone gave you when you became a mum and you were like, oh my goodness, this is, so, this was so invaluable.
[00:58:37]
[00:58:37] Sarah Pound: This is a part. Oh, it's not really a bit of a, I just remember watching in my days of, um, you know, postpartum when [00:58:45] you are really sorry, this is not really rapid fire answer at all.
[00:58:48] Sarah Pound: Is this rapid fire That's, are we in rapid fire?
[00:58:50] Dr Renee White: Yeah, we're in rapid fire.
[00:58:50] Sarah Pound: Sorry, I'm going so slowly. Um, this one has stumped me because I was so emotional in all my part postpartum. It is such a full [00:59:00] on time of your life and it's so I dunno. You just change completely who you thought you were, but you're doing it in the moment while also trying to look after this little human and keep them alive.
[00:59:09] Sarah Pound: And it's so wonderful, but it's also so terrifying and so [00:59:15] isolating. I just used to get comfort out of them. Sorry, I don't really have any specific ones. I'd have to go back to my save postpartum folder, but watching reels and videos where other women would put them out of, you know, how different your life is.
[00:59:29] Sarah Pound: Mm-hmm.
[00:59:29] Sarah Pound: But it would [00:59:30] talk about like. You know, there's crap all over the floor and there's vomit on your top and, and you're starving and there's no one in the house all day, but you will find yourself again. Like it was just these wonderful, sorry, that's not even really a straight answer, but I, I used to [00:59:45] find comfort in those that when you felt really unlike yourself, or when it was 2:00 PM in the day and you still had your damn dressing gown on, but you've wanted to get in the shower all fucking day and you haven't been able to get there.
[00:59:56] Sarah Pound: It was just those things that I used to read over, like quotes [01:00:00] or reels where you'd watch other women and you just, you didn't feel so alone.
[01:00:05] Dr Renee White: Just normalizing the experience.
[01:00:06] Sarah Pound: Yeah, and, and going, it's okay, like. You know, it is a very different stage of your life and it does, you know, stop you in your tracks [01:00:15] completely.
[01:00:15] Sarah Pound: Um, and women are so incredible how they adapt to that. How they adapt to the, the sudden change in who you are, your identity, your new role, your old life. It, it is such a, it just hits you like a ton of [01:00:30] bricks. And I think women are so wonderful at just being able to take it on, take it in their stride, and, you know, get through it in a really, generally, in a really positive way and come out the other side.
[01:00:40] Sarah Pound: So when we're all a bit fucked up and, you know,
[01:00:44] Dr Renee White: we're all [01:00:45] glitching behind the scenes, worry about that.
[01:00:47] Sarah Pound: It all comes out after, you know.
[01:00:48] Dr Renee White: No, I, I think that I, I, I actually really like that answer. Like, because it's almost like it is, it is priming your body and going, it's okay. It's okay, it's okay. Because I think [01:01:00] you know, we are inundated with celebrity and perfection and the good mum myth and all that kind of stuff, and it is really nice to just see other mums who are equally still in their dressing gown at two, 2:00 PM going, [01:01:15] when the fuck am I gonna get a shower? Oh, actually I've gotta put dinner on soon, because yeah, you know, the house is about to turn upside down in a second.
[01:01:22] Sarah Pound: Totally. Or even losing yourself in that. You know, you might plan to get that one shower in. You know, you wrap your [01:01:30] bub up and you pop her down and you think, and then you just end up scrolling for half an hour. Yeah. Or doing something so fucking dumb. And then you go, oh my God, I just missed my window to shower 'cause the baby
[01:01:40] Dr Renee White: there was that 45 minute window
[01:01:42] Sarah Pound: and all I did. But that's the thing, you're so [01:01:45] tired and you have no motivation to do anything because your life in that time is in the trenches. And so you just gotta hang on, get through it, keep doing what you're doing. As long as that baby's getting fed, whichever way that is, you know, you're, um, [01:02:00] you're finding some joy throughout your day and whatever that is.
[01:02:02] Sarah Pound: A little walk outside or watching a funny meme or funny reel, or having a chat to your husband or talking to a friend, whatever it is. Looking back now, having done it three times, it, it feels like forever in the moment, but it, [01:02:15] it really does pass by quite quickly. Mm-hmm.
[01:02:18] Dr Renee White: Agreed. Agreed. Yeah. Our last question, uh, which is a bit left of center and we borrow this one off, Brene Brown.
[01:02:25] Sarah Pound: I love Brene.
[01:02:27] Dr Renee White: What do you keep on your bedside table? [01:02:30]
[01:02:30] Sarah Pound: It's probably pretty boring. There's 12 books there that I've been meaning to read for two years, to be really honest. I was like,
[01:02:36] Dr Renee White: if you've got to, if got time and you got to pick one, which one would it be?
[01:02:41] Sarah Pound: Ooh. At the moment it's the Let Them Theory that's sitting at the top [01:02:45] by Mel Robbins. Yes.
[01:02:47] Dr Renee White: Oh yes.
[01:02:48] Sarah Pound: Yep. That's sitting there. Um, bought that in an airport about two months ago with every intention to start at that evening, and it is still sitting there unopened, but yeah, that's basically it. Or a, or a tea cup. [01:03:00] Always time for tea.
[01:03:00] Dr Renee White: Okay. Oh, are you a tea snob like me? He's a tea noob. Just like you, like your particular type of tea or how you had your tea made?
[01:03:09] Dr Renee White: No, I like particular types of tea. Like I am, like I'm [01:03:15] a, I'm a French Earl Gray kind of gal.
[01:03:17] Sarah Pound: Yes. Okay. I'm a, yes, I'm a Madura Earl Gray type of girl. Okay. And that's pretty much other earl grays. I'm like, ugh. Can't do that one.
[01:03:26] Dr Renee White: And then I am, I've like lost my brain. [01:03:30] What's this? What's this? What's the supermarket? Or it's not even a supermarket. What's that kind of grocery store in London that the Royals purchase from? Uh, it's like a two. It's two names.
[01:03:42] Sarah Pound: Yeah, yeah, yeah, yeah. It's gonna kill me. [01:03:45] Yeah. What is it? I was gonna say as we're talking London
[01:03:47] Dr Renee White: it is, oh God. Come on Google. It's not Waitroses. Why do you even say waitroses? Fortnum and mason.
[01:03:57] Sarah Pound: Oh, yes. Yeah, yeah, yeah, yeah, yeah, yeah.
[01:03:59] Dr Renee White: Okay. [01:04:00] So I blame my best friend, Megan, if you're listening to this. I blame you. We went in London last year and she said, oh, we have to go. I said, oh, what is this all about? Anyways, I went and I purchased [01:04:15] an Earl Gray Tea from there, and I, you know, it comes in 15, it's a 15 bag box, and I was like, this is so bougie, and oh my god, Sarah, it's so good.
[01:04:28] Sarah Pound: Delicious. Yeah.
[01:04:29] Dr Renee White: And then [01:04:30] I'm like, oh, great. I'm never gonna be able to have this again. Yeah. Thank you.
[01:04:35] Sarah Pound: I can't buy this anywhere in Australia.
[01:04:37] Dr Renee White: Yeah, like, awesome. Awesome. Thank you so much for this.
[01:04:41] Sarah Pound: Yeah. Yeah. Oh, tea can be such a [01:04:45] treat. I, I really always, yeah. Especially in winter, like yeah, I think it soothes the soul and it's such a nice thing to kind of keep you warm and at bedtime, hop into bed with your book that I haven't read, but we're just scrolling on my phone to be honest.
[01:04:59] Sarah Pound: Gotta be better at that [01:05:00] lately. But, you know, you get into bed so exhausted after putting kids to bed. It's sort of like, oh, I could read my,
[01:05:05] Dr Renee White: you need a brain drain,
[01:05:06] Sarah Pound: but I also could just tune out for a bit and look at shit. Yeah. You know?
[01:05:09] Dr Renee White: Yep. Absolutely.
[01:05:10] Sarah Pound: Um, but yeah, always with a cup of tea in hand.
[01:05:13] Dr Renee White: Love that. Love that so [01:05:15] much. Tell the listeners where can we find your book?
[01:05:18] Sarah Pound: Sure.
[01:05:19] Dr Renee White: How can we find you on your social media, on your website? Tell us everything.
[01:05:23] Sarah Pound: So I post pretty much daily recipes on my Instagram and TikTok, and that's at Wholesome by Sarah. And [01:05:30] then my first cookbook, wholesome by Sarah is already out.
[01:05:33] Sarah Pound: But my second cookbook family food. And I always say it is very that, that sort of family friendly food, but it's not only designed just for families, it's, it's also for everyone. But that sort of everyday [01:05:45] healthy-ish weeknight meal on the table quickly. That comes out at the end of July. So that will be on all your main, you know, Kmart, target, Amazon, but you can pre-order now if you just head to my Instagram, it can, it will show you where you can, where you can pre-order if you would like a copy.[01:06:00]
[01:06:00] Dr Renee White: Yes, yes, yes. We'll, and we're gonna be sharing, actually I need to, I need to, I need to look which recipes we're gonna be sharing our Yes. Yeah. Cute. Which is super exciting. Hold on a [01:06:15] minute. I'm just, I'm finding the email people just work with me here, work with me. Uh uh, um, um, um, um, um, hold on a minute.
[01:06:25] Sarah Pound: I know I always get intrigued by what people choose.
[01:06:28] Dr Renee White: Well, I had a list, [01:06:30] Sarah, and I said to your publisher, here is the list 'cause I thought I would be very kind and say, here is the list of all the things that I would like to know. Okay, here we go. We're gonna have the lemon, pepper, chicken and risoni salad. Oh yeah. Which I [01:06:45] like. Hello. Yes, that is menu for this week.
[01:06:49] Sarah Pound: Totally.
[01:06:50] Dr Renee White: So I wanted a main and a and a and a little dessert as well. The one bowl blueberry and coconut loaf.
[01:06:58] Sarah Pound: Oh yes, that's a great one. And [01:07:00] really great one for kids 'cause it is all in the one bowl, one bowl. It in takes literally 10 minutes to throw it in. Then you just throw it in a loaf tin into the oven and you're done.
[01:07:09] Sarah Pound: And yeah, I've just got the book here. That's the lemon pepper.
[01:07:12] Dr Renee White: Oh yeah,
[01:07:13] Sarah Pound: that one's a ripper. And [01:07:15] that's a great one. That's what I was talking about before, those different bowls that you could change up, like that's with broccoli and things like that. But again, if you're serving it up with your kids or your husband and they only eat particular things, you can swap in and out, which is, which is quite good.
[01:07:28] Sarah Pound: And that's actually, sorry not to, not [01:07:30] to pump my own tyres, but that's actually something I love about my next book is that I've got. In the bottom of every recipe that I can do this for. Yeah. It's called, it's a key that's called veggie booster. Yes. And so I list, basically, if you look at the core [01:07:45] recipe that I've got and you say, oh, well my, my child doesn't like zucchini, or my child doesn't like broccoli underneath it will list, you know, as many as I could.
[01:07:53] Sarah Pound: So anywhere from three to like 12 options of things that you can add into the dish as a different vegetable option.
[01:07:59] Dr Renee White: [01:08:00] I love that.
[01:08:01] Sarah Pound: So you can sub out what's in there or you could just add it as well to make, you know, to boost your veggie intake for that meal. But I just thought that was nice for parents, particularly mums who do majority of the cooking in the household.
[01:08:13] Sarah Pound: Yeah. Just to be able to provide options. [01:08:15] So if you do have a picky eater or you know you're cooking for more teenagers and, and they're just really hungry and you wanna get some extra sort of Yeah. Nutrients in there, then that's a really good something to look at.
[01:08:26] Dr Renee White: That is great. You know what? I feel like that is what [01:08:30] really distinguishes cookbooks these days of like giving people options of, you know what, I understand that you are an individual and your household is built of human beings, not robots.
[01:08:41] Dr Renee White: Yes. And here are a few different things that you can swap in an and [01:08:45] equally like, you know, maybe something's on special at Yes. The shops. Exactly. And so we're gonna sub in and sub out. I love that COVID
[01:08:53] Sarah Pound: and I know lots of people shop like that, especially in the bloody, you know, oh world. We are living at the moment where groceries are just so damn [01:09:00] expensive and everything going on.
[01:09:01] Sarah Pound: So that is really important to Good to note that you can sort of say, oh, you know, whatever I've used in eggplants might be expensive that week or whatever. So you look at, oh cool, I know that broccoli's cheap this week. I'll swap it out for that. So yes, it's [01:09:15] perfect. It's a good option for that too.
[01:09:17] Dr Renee White: Amazing. It's been so lovely to speak with you. I know. We can talk so much. I know. I was like, we must, we must, well, unfortunately we must, um, say goodbye, but
[01:09:26] Sarah Pound: we just have to do another one in time.
[01:09:28] Dr Renee White: Yeah, a hundred [01:09:30] percent. Yeah. Absolutely.
[01:09:31] Sarah Pound: And I should, I'll be better at the shoot fire questions 'cause they were like longest fucking answers.
[01:09:36] Sarah Pound: Anyone's ever answered a shot fire.
[01:09:39] Dr Renee White: No, no. There are some people who have taken longer. Good. I can assure.
[01:09:43] Sarah Pound: Okay, good, good to know.
[01:09:44] Dr Renee White: So do not [01:09:45] worry about that. But yes, thank you so much for coming onto the podcast. I really appreciate it. I'm, I'm a hundred percent sure that people are gonna get some value outta this, particularly with picky eaters.
[01:09:55] Dr Renee White: And thank you for indulging me in all of my personal stories that I'm sure [01:10:00] that my husband would be like, why did you even say that?
[01:10:03] Sarah Pound: No, it's good. It's good to give the personal stories. I, I, I'm pretty sure most households experience similar struggles, so it's nice again, you hear, oh, good. I'm not alone, you know, with the picky eaters or the, [01:10:15] you know.
[01:10:16] Dr Renee White: Yeah. Yeah. I love it. Alright, everyone, until next week, we will see you.
[01:10:21] Sarah Pound: Bye
[01:10:22] Dr Renee White: bye. If you loved this episode, please hit the subscribe button and leave a [01:10:30] review. If you know someone out there who would also love to listen to this episode, please hit the share button so they can benefit from it as well.
[01:10:39] Dr Renee White: You've just listened to another episode of The Science of Motherhood proudly presented [01:10:45] by Fill Your Cup, Australia's first doula village. Head to our website, I fill your cup.com to learn more about our birth and postpartum doula offerings, where every mother we pledge to be the steady hand that guides you [01:11:00] back to yourself, ensuring you feel nurtured, informed, and empowered, so you can fully embrace the joy of motherhood with confidence.
[01:11:08] Dr Renee White: Until next time, bye.