EP 155 - How to name, where to find, what to pick and how to enjoy - food

EP 158 - The Breaking Point: HRT and Reinvention after Next Level Chef

What happens when you've spent your entire life pushing harder, doing more, and willing yourself through every challenge... only to realize your body isn't willing to come along for the ride anymore? In this deeply personal episode, I share the story behind my decision to start hormone replacement therapy (HRT) after years of white-knuckling my way through menopause. Despite eating well, training hard, supplementing, and doing "all the right things," I found myself exhausted, depleted, struggling to build muscle, and feeling increasingly disconnected from the woman I knew myself to be. I also open up about the emotional crash that followed my experience on Gordon Ramsay's Next Level Chef—a season of intense pressure, self-reflection, and ultimately, reinvention. This isn't just a conversation about hormones. It's about what happens when we reach our breaking point and finally give ourselves permission to stop suffering in silence. In this episode, we'll discuss: • Why three doctors told me I didn't need HRT • The lab results that finally gave me answers • The signs I missed (and the ones I ignored) • The emotional aftermath of chasing big dreams • What Madonna taught me about reinvention at every age • Why midlife isn't a crisis—it's an invitation If you've ever felt dismissed, stuck, exhausted, or unsure of who you're becoming, this conversation is for you. Because sometimes the breaking point isn't the end of your story. It's just the reinvention of it. Check out http://www.therealdish.com [http://www.therealdish.com/] and sign up for weekly DISH and for a limited time, get my FREE 'The Heart of It' ebook for women 40+, including a free meal plan, valuable health hacks and a heart-friendly habits to keep your ticker happy. Women over 50 are at the highest risk of heart disease.

EP 157 - Fix Your Gut, Fix Your Life: The Missing Link to Energy, Metabolism & Longevity

We spend so much time chasing protein, cutting carbs, and counting calories—but what if the real key to energy, metabolism, and longevity has been living inside your gut this whole time? Hot take: it's not that your metabolism is broken—it's that your microbiome is underfed. In this episode of The Real Dish, I sit down with gut health expert and bestselling author Dr. Will Bulsiewicz—also known as "Dr. B"—to dig into the real power of plants and what they can do for your body, your brain, and your longevity. As the author of the new book ,Plant Powered Plus, Dr. B breaks down the science in a way that actually makes sense—and more importantly, makes it doable. We talk about how to nourish your gut microbiome without giving up the foods you love, why diversity (not perfection) is the real goal, and how even small shifts can create massive changes in your energy, digestion, and overall health. We also tackle some of the biggest misconceptions around plant-based eating—like protein panic, carb fear, and whether you really need to go "all in" to see results. (Spoiler: you don't.) If you've ever felt overwhelmed by nutrition advice or stuck in an all-or-nothing mindset, this episode will feel like a breath of fresh air. It's not about restriction—it's about expansion, abundance, and getting back to what real food can do for you. In this episode, we cover: * Why your gut microbiome is the key to everything—from immunity to mood * The truth about plant-based protein (and how to get enough without overthinking it) * How to start adding more plants into your diet—without a total lifestyle overhaul * The connection between food, inflammation, and long-term health * Simple, realistic strategies you can start today This conversation is empowering, eye-opening, and packed with practical takeaways that will help you eat—and live—better. 0:00 – Why your microbiome might be underfed (and why it matters more than your metabolism) 2:57 – What inspired Plant Power Plus and the "plus" beyond diet 5:30 – Dr. B explains acute vs. chronic inflammation 6:54 – Bio-individuality: Why one person's food is another person's trigger 8:53 – How the gut microbiome accounts for 99% of your genetic code 11:16 – Food allergies vs. intolerances: The truth about dairy, gluten, and your immune system 15:25 – The single most impactful change for gut health (and why 95% of America is deficient) 17:34 – Soluble vs. insoluble fiber: Which one feeds your microbiome? 19:58 – The truth about keto, carnivore, and why popular diets are misleading 23:23 – Why longevity is the long game (and the one food Dr. B recommends most) 28:34 – The case for legumes: Affordable, nonperishable, and microbiome-friendly 31:44 – The estrobolome: How gut health impacts perimenopause and hormonal health 35:25 – Rapid fire: Sprouts, lazy meals, fermented foods, coffee, and more 42:39 – Why consistent sleep is one of the best habits for gut repair 44:27 – How stress directly impacts digestion and the gut barrier 45:43 – The one ingredient causing the most damage to your microbiome MENTIONED RESOURCES * Fiber-Fueled by Dr. Will Bulsiewicz (previous book) * Plant Power Plus by Dr. Will Bulsiewicz (new book) * Trader Joe's (mentioned for garlic naan) * ChefMareya.com [https://chefmareya.com/] (website) * Dr. Will Bulsiewicz's YouTube channel

EP 156 - Food = Power: On Nutrition, Culture, and Real Wellness in the Digital Age

I've spent over 30 years in the food industry, but my relationship with what's on my plate started long before that, in the markets of Alexandria, Egypt. In this special episode, I'm sharing a conversation I had with Abby of One Potato, where we peel back the layers on something I believe in with my whole heart: food is agency, power, and responsibility. We get real about the moment my father's cancer diagnosis made food safety personal, and why my husband's health journey connected the dots back to the pesticides we accept as normal. For National Nutrition Month, we're cutting through the noise of fear-based diet culture to talk about what truly nourishes us. We discuss reclaiming carbs without guilt, the "racist" undertones of America's food rules, and how to raise kids who cook without turning mealtime into a battle. If you've ever felt overwhelmed by the grocery store or wondered how to thrive in midlife instead of just shrinking, this is the conversation you need to hear. Let's dig in. 0:00 – Intro: Why This Conversation Matters for National Nutrition Month 2:48 – Growing Up in Egypt: The Rhythm of Daily Markets and Family Tables 3:11 – Immigrating to the US: The Culture Shock of Sterile Grocery Stores 7:59 – The Wake-Up Call: Becoming a Parent and Facing a Polluted Food System 9:38 – Food as Culture: Why America's Protein Rules Feel "Racist" and Elitist 11:56 – Personal Connection: My Husband's Cancer and the Truth About Roundup 17:03 – Defining Clean Eating: It's Not About Restriction, It's About State 22:37 – The #1 Habit: Just Cook (And Why It's a Bonding Experience) 23:06 – Family Memory: The Emotional Power of Molokhia, the Soup of Kings 28:13 – Picky Eaters: 3 Tips to Get Kids to Try New Foods (Without the Fight) 37:44 – Thriving Over 40 42:21 – My Journey Back to Bread 44:52 – Essential Cooking Skills: Grilling and Poaching for Everyone 46:49 – Rapid Fire: Pantry Staples, Superfood Sprinkle, and Favorite Tools 55:23 – Outro & Listener Takeaways Food as power, Chef Mareya interview, One Potato podcast, clean eating definition, how to raise kids who cook, picky eater tips for parents, immigrant food stories, Egyptian food Molokhia, pesticide residue on food, Roundup cancer risk, non-toxic living, thriving in midlife, recondition your taste buds, anti-diet culture nutrition, National Nutrition Month 2026, The Real Dish, Chef Mareya, the fit foodie, Podcastize Mentioned Resources * Eat Cleaner (now owned by Clean Boss) * Superfood Sprinkle * Eat Like You Give a Fork: The Real Dish on Becoming a Fit Foodie (Cookbook) * ChefMareya.com [https://chefmareya.com/] * Whole Foods Market * Alfalfa's Markets

EP 155 - How to name, where to find, what to pick and how to enjoy - food

What do lasagna, punch, and your midnight cookie cravings have in common? More than you'd ever guess. Today, I'm serving up something totally different—a mashup episode that takes us from the surprising origins of the words on your dinner plate to the hidden spots where travelers find real food magic, and finally, into the deep conversation we don't have enough about: what's really driving your cravings. I sat down with Mark Morton, author of Cupboard Love, who dropped some serious mind-benders—like the fact that lasagna is related to the word for bedpan (I'm still processing that one) and that companion actually means someone you break bread with. Then Kenny Dunn, founder of Eating Europe, joined me to talk about why the best meals aren't the Instagram-famous spots, but the tiny places where locals line up for just one thing. And in my solo segments, I get real about protein confusion, the truth about farm-raised versus wild-caught, and the emotional roots of the cravings that have us standing in front of the pantry at midnight. If you've ever wondered where food words come from, how to eat like a traveler instead of a tourist, or why you're reaching for the cookie jar when what you really need is something deeper—this episode is for you. Let's get curious together. 0:00 – Intro: Why This Mashup Episode Is Different 2:14 – Interview with Mark Morton: The Surprising Origin of Lasagna 3:49 – Why Pantry Has Nothing to Do With What You Store 4:13 – The Beautiful Meaning of "Companion" 5:28 – Shakespeare Never Ate a Banana 6:35 – How Language Borrows From Invaders and Settlers 8:16 – The Punjabi Origin of Punch 9:58 – Interview with Kenny Dunn: Finding the Places Locals Love 10:50 – Why Instagram-Famous Spots Usually Disappoint 12:37 – What European Markets Teach Us About Community 15:04 – Solo Segment: The Truth About Protein Quality 22:14 – Farm-Raised vs. Wild-Caught: Why It Matters 24:27 – What Your Grandparents Knew About Eating Meat 29:10 – How to Calculate Your Protein Needs 31:45 – Solo Segment: Cravings Are Messengers, Not Enemies 35:20 – The Emotional Triggers Behind Late-Night Eating 39:10 – Restrictive Dieting and Disordered Eating 42:15 – Tools to Regain Control: The 90/10 Rule 44:35 – Final Thoughts and Challenge to Stay Curious MENTIONED RESOURCES * Book: Cupboard Love: A Dictionary of Culinary Curiosities by Mark Morton * Company: Eating Europe (culinary tour company) * Product: Superfood Sprinkle by Chef Mareya * Program: Eat to Thrive program * Tool: Meal prep app at mealprepapp.chefmareya.com [https://mealprepapp.chefmareya.com/] * Website: ChefMareya.com [https://chefmareya.com/] * Discount Code: REAL DISH (for Superfood Sprinkle) * Book: Eat Like You Give a Fork: The Real Dish on Eating to Thrive by Chef Mareya

EP 154 - Passport to Flavor: What its like cooking on a private yacht with Chef Abby Cheshire

If you've ever dreamt of eating your way around the world—but without the jet lag, lost luggage, or questionable airplane food—today's episode is your passport. My guest today is Abby Cheshire, a private yacht chef, culinary arts teacher, and global flavor hunter who somehow manages to cook extraordinary meals in the tiniest kitchens… while floating on the open sea. She's the author of the just-released cookbook Passport to Flavor, featuring 100 global recipes inspired by destinations around the world—from Barbecue Short Rib Vermicelli in Ha Long Bay, Vietnam, to Calypso Cracked Lobster in the Bahamas, Beef Bulgogi in Seoul, Schnitzel Sliders in Germany, and even Lomi Lomi Salmon on the Na'Pali Coast of Hawaii. And this isn't just a pretty cookbook for your coffee table. The praise is already rolling in, including from Andrew Zimmern, who says: "Bravo to Chef Abby for taking us around the world on her delicious journey. One hundred global recipes is so meaningful an effort in our mission to make the world a better place for everyone." Abby spends her school year teaching high school culinary students, then trades the classroom for the galley—traveling the world by yacht and cooking with fresh, local ingredients wherever she drops anchor. If you've seen her viral videos on @abbyinthegalley, you already know she's the queen of making magic in small spaces. Today, we're talking about food as a universal language, how travel shapes the way we cook and connect, and why opening yourself up to global flavors might just be one of the most joyful ways to expand your world—no matter where you live. So grab a fork, fasten your seatbelt, and get ready to travel—one delicious bite at a time. Let's dive in.