We have one vessel on this Earth. It's true. You are not going to Excel unless your vessel is in good shape. Grief is weird. It's different than what I expected, and I might get emotional, but I reflect on the journey with my mom with so much gratitude because we had such a great relationship. Now I'm crying on the Lewis house podcast, so this is either a good or a bad thing.

Carly Bodrug, New York Times best-selling cookbook author. Who has more than 11 million followers. Welcome back, the Carly Bodrug.

Who has the money to be wasting food? The average family wastes over $1,700 worth of food per year. Food waste emits more emissions than the entire airline industry.

We're one of the biggest food creators in in the world. What do you think was the key to your success from going from zero to a million followers?

Yes. So I think the key was...

Hey, everyone. This is Lewis House, and I am so excited to invite you to the Summit of Greatness 2024 happening at the iconic Shrine Auditorium in Los Angeles, California. This is more than just an event. It's a powerful experience designed to ignite your passion, boost your growth, and connect you with a community of other inspiring achievers. Join us Friday, September 13th, and Saturday, September 14th, for two days packed with inspiration and transformation from some of the most incredible speakers on the planet. Don't miss out on this chance to elevate your life, unlock your potential, and be part of something truly special. Make sure to get your tickets right now and step into Greatness with us at the Summit of Greatness 2024. Head over to luishouse. Com/tickets, and get your tickets today, and I will see you there. Welcome back, everyone, to the School of Greatness. Very excited about our guest. We have the inspiring Number one New York time best-selling author, Carly Bodrig in the House. So good to see you. Welcome to the School of Greatness. And this book that you have right now is number one New York time best seller in the first week, called Plant U Scrappy cooking.

It's all about plant-based, zero-waste recipes that are good for you, your wallet, and the planet. I love this angle about you because you started online, really five years ago, I believe, five years ago, with a desire to create content that could be good for you, good for the planet, and low budget, essentially, and start educating and teaching people. Why did you want to start, I guess, applying the plant-based living to your own life, and why did you want to start teaching it to other people? What was the main cause of that?

My journey with plant-based eating really started in 2015. It was when the World Health Organization came out with this breaking news that red and processed meat were now Classes Group Two and group 1 carcinogens, which I normally wouldn't think much of, but my dad was a colon cancer survivor. He was diagnosed with cancer when I was 11 years old, and he'd gone through chemo, surgery, the whole bit. No one ever had mentioned diet. And at the time in Canada, we had this big pie chart that Health Canada recommended. And one section was meat, one section was dairy. So then to hear the World Health Organization come out with this news that was so contradictory, my family and I just looked at each other like, What the heck? And so at the time, I was actually working as a radio host up in Northern Ontario at a 500 square foot bachelor apartment. And I thought, okay, I'm going to try and eat plant-based. How old are you at that time? I was probably around 20, 21, 22. I started just cooking some plants. Cooking some plants. Cooking some plants. The first couple months were rough. It was really hard to make that transition, especially because I had probably never had a vegan meal in my life.

Because it was in broadcasting, I thought, This is interesting. I'm feeling good. I think that everybody could be eating more plants. Nobody's really talking about it. I'm going to start documenting my journey. I got Instagram handle, Plant You, went on godaddy. Com, looked at every rendition to combo the word plant. I remember at one time, I'm someone who buys up domains for every business idea I have. It's terrible.

Because you never do anything with them.

But you don't want to get rid of them because you don't want someone else to have them. What if I do this in a few years? I remember I had bought a domain called plantbasedpirate. Com, and I was going to make a blog in a pirate speech like, Here's a recipe. I had all these ideas. It was crazy. But anyways, I landed on Plant U. Then I just started sharing my meals, and they were photos at the time. Yes. Yeah.

With How many ingredients are in it? Are there are in it, the recipes in the description?

Exactly. So exactly how my books laid out, I had the ingredients on the top and then the dish on the bottom in these infographics that I was creating. And some of them would go viral, but I really knew who was running the account. I had my little profile pick, but some people would message and be like, Oh, who is this? Or whichever else. It wasn't until the Instagram algorithm switched overnight to prioritizing short video content that I actually put a face and went out there and started cooking on camera.

Wow. So this was five years ago you started this, right?

Yes. Maybe more than that. So it was 2016 when I started the account. Okay, got you.

Yeah. But really five years ago is when you started going all or doing video and it started to take off, right?

Yeah. So 2019, I left my full-time job, which was horrifying and exciting and scary. And then a couple of months later, I had a literary agent DM me. Really? And it was very lucky because she has turned out to be this angel in my life. But at the time, it was like blind faith because I'm like, A literary agent? Somebody wants me to write a cookbook. Do they know I don't know how to really cook or write a book? And so then that book got sold. And the same day, I went out and bought a camera because I was taking all photos with my iPhone. The publisher didn't know this. They contracted me to shoot 140 recipes for a book, and I went out, bought a camera, and started writing my first cookbook. Wow, this was five years ago. Yeah. No. So this was 2019, because books are two-year projects, which a lot of people don't know. You would know. But they're like, you see the fruits your labor two years later after you start. You're like a different person. Yeah, you're like, What is this?

Isn't that interesting? Yeah. So your first book comes out. It's a New York Times best seller. And this book, which came out two years later, is that correct? Yeah. It's number one a shock factor to it. But what I really love about it is not so much that everybody needs to become this crazy scrappy chef, mad scientist in their kitchen. I was really excited that it was creating a broader conversation about food waste because, I mean, who has the money to be wasting food these days? But the largest percentage of food waste is in consumer homes because grocery stores and restaurants, it shocks people every time, but they have a bottom line. They are looking at the food that they're wasting. We're bringing food into our homes, and it's just inevitable. We're all so busy. You get home at 6:00 at night, you call Uber eats because it's too busy.You don't eat the last 20, 30% of your order too much, or there's extra rice, or there's extra whatever, and you're just like, I'm full. I'm going to throw us away. A lot of people, I mean, I'm guilty of this. You're like, Okay, I'm going to save this because I might eat this tomorrow, but then I don't eat it tomorrow. Exactly. It's like, It's old now. It's cold. It's not as fresh. How do you make stuff fresh that is old food or maybe not- Absolutely. Hot off the pan or whatever it might be?The biggest thing I tell people when it comes to reducing food waste, which the average family was over $1,700 worth of food per year, which is a phone bill. That's significant. I would I think that number is a lot higher now with grocery prices the way they've gone the last few years. Canada is different. Canada is brutal, too, actually. The number one thing I say to prevent food waste, the low-hanging fruit, is to never bring it into your home in the first place. To avoid doing that, it's really about meal planning. Sit down on a Sunday for a few hours. You don't need a fancy cookbook. You don't need an app for this. Write down a grid Monday, Tuesday, Wednesday, Thursday, Friday, breakfast, lunch, and dinner. Okay, I'm going to have overnight oats. Curry on One day I'll have the leftovers for lunch. Do some semblance of a meal plan. If you're a very spontaneous person, you can leave it loosey-goosy. Then shop your fridge and pantry. Look at what you already have on hand. Bring it to the front of your fridge so it's more accessible. This prevents overbuying. Before I put this in place, I would go to the grocery store and buy a bag of Bob's Red Mill Oats every week.I would come home and there was seven bags. Really? Because it's just like you get to the grocery store and you're like, Oh, I want to make oats this week. Do I have Oats? Oh, I don't know. I'm going to grab a bag, right? Having a system in place, then head to the grocery store. Now you have a plan for the food that you're bringing into your home. This really ties into healthy eating. I always say going low waste or at least reducing your food waste. If you're going to actually eat the food you buy from the grocery store, your body is going to be way better off because home-cooked food is almost always more healthy than things you get at a restaurant. Then what happens? Your pocketbook benefits as well because you're eating out less, you're You're buying the food that you're buying, you're reducing waste. It's like a win-win-win.Man, it sounds good in theory.Yeah, I know. In practice, are you actually putting it into place?But when someone watching or listening is like, Okay, that's great, Carly. I mean, you don't have kids yet, and you've got two or three kids, and I'm also a full-time mom or a full-time dad or whatever it might be. And it's just really hard to plan on a Sunday when I'm exhausted.I've got solutions for the family. Yes. So my big thing is when I was writing When I was reading this cookbook, I didn't want it to be a scrap encyclopedia. Like the scrappy stuff is fun. We've got uses for used coffee grounds, banana peels, all sorts of stuff in the book. But the recipes are really based about being flexible. And this is how I cook in my home. For example, I think anybody who is on a healthy eating journey, you want to find three to four staple meals. I'll give some examples, like a red curry, a pasta sauce, and a vegan meatloaf. What you can do with these base recipes is interchange. You can interchange the beans, you can interchange the vegetables, you can interchange the little straps that are going in them. What this does is it's like, Okay, Wednesday night, I'm going to make that delicious red curry sauce that takes 15 minutes. I'm going to look in my fridge. Okay, I've got half a bell pepper, I've got some wilting spinach, and I'm just going to throw that in. Because really, when you're cooking plant-based, the stakes are very low. You do not have to be too worried about interchanging, making changes in recipes.And honestly, that's how I cook. Like soups, stews, all the veggies can go in. We make a clean-out-the-fridge meal every week. Yes. So that's It's a good tip for parents. It's just looking at finding really makeable recipes that you can interchange things.I'm assuming 80% of the people watching or listening are not plant-based. Yes.You can apply this to my meat-eating friends. You have a chicken curry. Still, use whatever vegetables or meat base into your curry. You have a pasta sauce. I make a great vegan bolognese every week. I'll apply this to my meat eating friends. I'll put mushrooms, onion, carrot, celery, whatever veg in a food processor, grind it up, makes a beautiful ground. I've heard people tell me that they- That's like a meatball type of thing? Yeah. You'll add it to a pan with some tomato paste, but you can now, at this point, add meat if you like a ground meat. But if you don't, you don't need to. Then you just add a jar of pasta sauce. Think of how great that is for kids. You've packed so much veggies that would probably go to waste into a beautiful pasta sauce, serve it over pasta, make lasagna. Super versatile.Wow, that's interesting. What do you think has made you, based on this series that you did, you did one idea that took off, and you kept doing this series, right? And trying this different series. How many parts to that series have you done, do you think, since then?Scrappy cooking, I mean, I count them, but I'm always messing that up. But I think I'm at 95. But I've done three episode 73s. I'm much as possible, that's a whole fold in to know what's important to me. Because I don't want anyone to go through cancer. My mom's cancer would not have been diet related, but my dad certainly with colon cancer. There's new data showing that younger and younger, particularly females, are getting colon cancer. Really? That's scary. That is scary.Is that all food-based? Is it plastic and environment-based? They don't know. Is it stress-related?I bet you it's all of it, right? It's all of it. That's why I say, I think you can do all the right things in the world and you can still get cancer. I don't want to say that- You can do all the wrong things and live 100 years old. Live till 100 years old. I don't want to sit here and say that you're going to eat I'm going to give you plant-based meals and you're going to be good. You don't know. But I think why not? One thing I learned through my mom is that we have one vessel on this Earth. We're inside, we're walking around with this vessel, and at the end of the day, the work that you do and everything else, health is number one. You are not going to Excel writing books, doing podcast interviews, whatever else unless your vessel is in good shape. Sure. So as I've said, plants, more on the plate, more fiber. I mean, 95 % of the US population doesn't meet the daily recommended intake of fiber. 95%. 95%. We're all so protein-focused, but there's this huge fiber deficiency, which means a lot of us are walking around constipated.Where does fiber come from? It's not in meat, it's not in cheese, it's in plants. If you can start getting your digestive moving with plants, your skin, your weight, everything follows. I think it's the best thing people can do.What would be the series that you think you could do to honor your parents?Probably veganizing recipes that I grew up eating, which really was the inspiration of my first book. I thought, what is the book that I wish I had when I went plant-based, which I had only been plant-based for a few years at that time? What's the book that I wish I had? It was like, okay, I grew up eating my mom's pasta sauce. I love taco night. Whichever else, can we eat these things? Can we enjoy these things? Healthy, whole-food plant-based. The answer is, absolutely we can. Again, I think there's always room for people who eat animal products to have animal products in these recipes. I just think that it's great to crowd them with vegetables.Sure. More veggies. More veggies. If we create a book or a series that's like, Okay, here's a traditional meat-based recipe. Here, I'm going to make it plant-based.Yeah. That's interesting. It would be a great series.I was thinking also a series of cancer-kicking foods. I don't even know if that's even real, but it's like, what are the foods that prevent cancer?I've seen it before. I was once following this girl who was feeding her mom on a whole food plant-based diet who had cancer. It was like a lot of anti-inflammatory foods, lots of smoothies, broccoli Sprouts. Do you Sprout?I don't Sprout, but I like broccoli Sprouts.I eat them. Sprouts are a very powerful food. They say that there's no one superfood because really it's your whole diet. But I think Sprouts are pretty close to it.Doesn't Dr. Will say it's like you need 30 different ingredients in your food weekly or daily?I can't remember what it is. Yeah. The American Gut Health Project determined that people who eat a diversity of plants over 30 per week have a healthier, more diverse gut microbiome than those who don't, which sounds super intimidating.How do you get 30 different plants?Yeah. It sounds super intimidating, but it's not as bad as you think. That includes your grains, rice, whole grain pasta, nuts, seeds. Really, you can create a salad. I probably have some salads in this book or recipes, clean out the fridge, recipes, great opportunity to get some plant diversity. Where you put a soup, you probably have 10 to 12 plants with spices in there. That's one meal.A spice is a plant, too.Yes. I've talked to Will about this, and he's like, Yes, but it counts. It's not fiber. You need fiber, right? But if you can get an actual plant in there, it counts more.It's like one and a half times. That's interesting. Okay. That's the next version for you. You see doing a series like that.Yeah, I could. I think I'm Right now, I really love quickies. I think everybody… It's to your point earlier where you said, what about the mom who has three kids? I don't even think it's the mom who just has three kids. I think all of us are short on time. I'm I'm really into, I have this quickie series, and I've only done 8-10 episodes, maybe 10, and they're 15-minute recipes, which I really think that you can create killer plant-based meals with 15 minutes. That's my main motivation now because I think everyone's short on time. I'm going to keep going with scrappy cooking. I love it. It's crushing. I just love it.If you can only make one scrappy- Recipe from the book? Recipe. Recipe. One treat and one actual meal It's like hardy.Okay. My hardy meal is lemon peel pesto. This is replacing basil in a vegan pesto recipe with lemon peels. So good. You peel the lemon peels off of a potato peeler to avoid the pith, and then you juice a whole lemon. You add it to a blender with cashews, nutritional yeast, garlic, a little bit of vegetable broth, blend it up. It makes the creamy lemon Alfredo sauce. I don't know why I called it pesto. It was because it was based off of a vegan pesto recipe that I made. You toss it with whatever pasta that you want. It's like next-level delicious. This is great. Also clean out the fridge, amp up the veggies. It's great with cherry tomatoes, whole handful of spinach. Absolutely delicious. Chicken, if you eat meat, it would be good with. Then dessert. I have a great recipe for a aquafaba chocolate moose. Do you know what aquafaba is? No idea. Okay, aquafaba is a liquid from a can of chickpeas, and I eat a lot of can of chickpeas.The The liquid from it.The liquid from it is like an elixir. It acts just like egg YTS. If you have a hand mixer and you beat it, it will actually foam up into a meringue. Yeah, so it will foam up into a meringue, and then you add melted chocolate to it and a little maple syrup if you want, a little sea salt. It's so good and so easy. It probably comes together in 15 minutes.Did you go to culinary school? No. Or someone teach you how to cook How did you become a chef or a food content creator? Yeah. If you didn't have this experience or credentials or schooling that taught you how to do this?I have that Jean that, and I think it was Marie Farlio, or you'll know it where she says everything is- Marie Farleough. Everything is- Figureoutable. Everything is figureoutable. I have that. I saw people who were creating content about vegan food, and I was like, That is the coolest It's the best job in the world because it's so mission-based. My friends from college are so shocked because I was a girl who came to college, loved to drink, had a full freezer full of Tater Tots mini pizzas, loved meat. I have gone fully opposite now, and I didn't cook at all. I just saw it, and I'm like, I think I can do this. Come on.You never really cooked?No.Your mom or your dad never taught you?My dad was always… I went over to my dad's place the other day, and he was marinating potato peels in pickle brine. There's something there that definitely…It's not like you did this as a kid and you were like, had an interest when you were a teenager and you were cooking in college. You were like, hot pockets and- Yeah.Cater tots. 100%. I think it just came from this seeing it and thinking.Then- You thought it was cool.I thought it was so cool.Like, wow, what if I could do that?What if you... I thought, Oh, my goodness. People are making a living sharing vegan food. I was now vegan. I'm like, This is the dream. I can't even believe people do this. I thought, Maybe I can do it. Come on.How old were you?Probably about 24. I had a normal career, pension. I worked now. I worked in radio, and then I had moved to a regular job as Marketing for a Hospital Foundation. I was like, Yes.Wow. Yes. Radio Then the Hospital Foundation.Hospital Foundation. It was like writing letters for donations to get donations for the hospital, fundraising and stuff. That's when I started, and I was doing it nights and weekends where I would create these. The recipe is tested before it's ever filmed. Then you film it. Then it's a passive action because I'm following my own recipe that has been created. Wow. Yes.That's interesting.Yes.So a week before you launch your first book, you call therapists and say, I'm afraid that everyone's going to find out that I have no clue what I'm doing.Yeah. I got the book in the mail. And I mean, it's all infographics. It's just this one. I'm like, this is either people are going to love this or they're going to think it looks like a kid's school project. I just didn't know. I had shot all the photos. Thank goodness, I had a photographer for this one. I'm looking at the photos, which also no photography experience, a complete disillusion to the world. I was just horrified. But people loved it. People loved my first book.You were horrified putting it out. Do you just not think it looked good, or were you not proud of it, or you just think, I'm proud of it, but other people aren't going to like it.You're afraid of- I think it's just those backstage jitters where you're questioning everything that you did and really Being like, did I hoodwink everybody into giving me a book deal? Those huge doubts. Only really worked through it once the book was out and I was validated that people liked it. The survey session, I still was up on that Tuesday when it came out. I was thinking, Oh.People are going to find out what are they saying.Yeah, what are they saying? What are the reviews?When you get a negative review or, I guess, a critical review, how do you take it?My first book, I was absolutely devastated when a negative review would come in. Really? Yeah, it devastated me. I would try and get them taken down. I'd be to my publisher like, Can I'll just contact Amazon? This review feels a little too personal. Or you know, having put out a book, people will leave reviews if their book comes damaged. Meanwhile, it's not like it was you shipping out the book, like a something. So I would get very upset.What was the critical... What were the words or the critiques that affected you the most about your work when you launched the book?People would call it juvenile, which I think was one of the fears. But I mean, The book said ridiculously easy recipes. So I'm like- So it should be. It should be. It should be basic. But I think that was hurtful where I'm like, or she's just an influencer cook or whatever, which I am. I feel like people think the word influencer is so dirty. It has this dirty connotation, and I'm like, Why, though? Right.Since you weren't culinary school trained and nutritionist and certified and all these different things. I think people get frustrated when they are those things and they haven't had the success they want or the audience or the results they're looking for. They're like, I spent eight years of my life going to medical school or going to nutrition school, whatever it is, and I still don't feel like I'm getting the attention, the validation, the opportunities that I would like this person is. All she did was just whip up some of these simple little recipes online, and she got 5 million followers. Screw her. I don't blame them.I would feel the same way. I know. I get it. I don't know that I have an explanation for it. But now, I will say, now this book, very different. When I got in my hands, I was so happy with it. Yes. Especially the recipes. It's beautiful. I was just so happy with how everything turned out. Doing it while my mom was sick, my sister actually left her job and worked with me full-time to develop the recipes on this book. Trust me, I thought What about hiring a ghostwriter when my mom was diagnosed a week after I signed this deal? So I was like, Can I even do this? You know in that moment, you're just freaking out. I don't care what anybody says now. I just feel like I'm so aligned in what I'm doing, and I don't care. I just want people to eat more plants. I just don't care. What are you going to say? They're going to comment bacon on my Instagram post. Like, whatever.They're going to comment, Bacon?No, always, Bacon, all caps. Bacon. Or they'll be like, I'm eating five times as much of bacon to cancel out your plant-based recipe. I'm like, You go. You eat that bacon. It doesn't hit the same way. I'm sure that's just…It's a minority, too, of people are commenting in Sandy's native news. Absolutely. But it stands out sometimes.It stands out sometimes, but I think- You get thousands of comments on your videos, and I'm assuming 98% are really inspiring, positive, and I just tried this.It's been so helpful. Yeah.I think it's like I heard advice from someone, and who knows who it was, but it was read five positive comments on your post before you ever respond to a negative one. It's so true. Why are we so drawn to get your back up and say, Why are you saying this to me? You got to think somebody who is commenting something negative on Instagram on a post that has nothing to do with them is probably battling their own demons, right?A hundred %, yeah. As one of the biggest food content creators in the world, what's your fear right now? Or insecurity?Insecurity or fear? Well, it's twofold. I'm very scared of climate change. That's my world fear. And I worry that we're not making enough changes to our world to combat climate change. That's my world fear, that like- You think food is one of the biggest causes of that?It is. It's- Food waste or- Oh, so it's all.So food is around- The industry of food. Food is around 28% of emissions, 15% of which is animal agriculture. So a large chunk of it. Food waste in and of itself is 8%, and transportation is around 15. So when you look at food being close to 30, and then transportation being 15, I think sometimes we have the wrong focus.Is food the biggest- Yeah, the biggest- Factors I think so.Don't something to like dressing. I thrift almost all of my clothes, which I think, yes- Adds to your scrappy- Yeah, this jacket is thrifted, and that's something that's important to me, the conversation about thrifting. But I think if you can tie whatever you're doing to an overall lifestyle, I think that helps support you as a personal brand, where it's not just the individualistic topic that you're talking about, but how that extends to other parts of your life, which plant-based eating and scrappiness and health all is something I'm constantly thinking about and something I'm trying to exude in everything that I do.It's a mindful part of your personality and you put out in your content as well. What else would you say supports your personal brand or that can support someone's personal brand?The biggest advice I'd have actually to anybody who is starting from scratch, starting this from ground zero, whatever you're doing, is Getting a blog, a domain. I've play@you. Com, and we've had that from day one. It is to your point earlier, what happens if your Instagram gets taken away? Well, thank goodness I havebecause the stakes are so low. You don't have to worry about like, salmonella from your chicken or over cooking your steak. No. You fix it. It's veggies. It's beautiful. It's fun. And that's what I'm all about. Plant-based cooking is fun as heck. I hope you come away listening to this. Maybe you're going to try a plant-based meal. It doesn't have to be mine. Go on Pinterest, whatever.Yeah, it's beautiful. Okay, cool. The book is Plant You: Scrappy cooking 140 plus plant-based, zero-waste recipes that are good for you, your wallet, and the planet. It's a beautiful Look, so congrats on this. I'm excited to bring it back and share with my fiancée and have her dive into this because she's really into plant-based cooking, so I'm sure she'll want to try some stuff-Oh, I can't wait.with me. That's awesome. I'll have to take a photo and send it to you when we start making some stuff here. I want to acknowledge you, Carly, before I ask you the final couple of questions for your relentlessness and your drive and your courage to be there for your mom and your dad, when he was struggling as well, and also be there for yourself at the same time, and for your purpose of this season of life. To not abandon yourself fully only for your mom, but also to make it a both and. Say, I'm going to be there for her for as much time as I can, and I'm going to do what fills my soul as well and nourishes me, and hopefully nourishes others as well.I really acknowledge you for the journey over the last few years, because I can only imagine how challenging and painful it was to witness that and to experience it, and at the same time, the beautiful things that come from pain and sadness and suffering as well. I acknowledge you for your courage, for your heart, for your generosity and for your desire to help others become healthier through your talents and your gifts. I really acknowledge that in you.That was really nice. I'm eternally grateful that you gave me a platform to talk about it. I think it's so cool to be on this podcast because I'm a listener myself, and I listened during those grinding days for sure. This is a very full circle, and I just have so much gratitude that you're providing me with a platform to even talk about this stuff.Of course, yeah. I'm excited. I'm excited to get this out there. Okay, Carly, I've got these couple of final questions. Before I ask them, people can follow you, plantyou. Com, Y-O-U. They can go to @plantyou on Instagram and all the places on social media. They can check I love your content. It's really fun. It's inspiring. Thank you. So check it out. Get the book. Subscribe to your newsletter, all the different things. This question I ask everyone at the end called the Three Truths. Imagine a hypothetical scenario, it's your last day on Earth. You get to live as long as you want. You don't live in a blue zone, but you act like it, right? So you get to live as long as you want. And you get to create everything you want to create. But for whatever reason on the last day, you've got to take all your work with you. All your cookbooks, this content, any content you create, it's gone. We don't have access to your information anymore that you shared with the world. But you get to leave behind three lessons, three truths. And that's all we would have to be remembered by your content.What would you say are those three truths for you?Live in alignment with the world that you want to see. Take care of your vessel on this Earth because health is everything. And have some fun. Don't take life too seriously. Live each day. I think all of us are work, work, work, and it's important to have some fun, too.Absolutely. Those are beautiful. Live in alignment, take care of your vessel, your health, and have fun. Final question, Carly, what's your definition of greatness?I already stole it with the three values, but it really is like living in alignment with the world you want to see, and that could mean for you, what do I want to see for Carly 10 years down the road? What do I want to see for my children? And cross-examining that and making the steps to make that happen. I think that is greatness to me, and that can take on so many forms. It doesn't have to be financial, it doesn't have to be work. It's just life.That's beautiful, Carly.Thanks so much for being here. Thank you so much.Appreciate it, too. I hope you enjoyed today's episode, and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad-free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple podcast. Share this with a friend on social media and leave us a review on Apple podcast as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you, and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter. And now it's time to go out there and do something great.Make the bright choice.Discover incredible offers across the full 242 Citroën range at Bright Citroën Airside. Enjoy flexible payment options, five-year warranty, and a deposit contribution of up to €4,000.Browse the full range, including the elegant EC4 electric and the C5 Aircross, available in hybrid, plug-in hybrid, petrol or diesel. Book your test drive today at Bright Citroën airside, or browse our 242 Citroën offers online. See brightmotorgroup.Ie. Terms and conditions apply.

a shock factor to it. But what I really love about it is not so much that everybody needs to become this crazy scrappy chef, mad scientist in their kitchen. I was really excited that it was creating a broader conversation about food waste because, I mean, who has the money to be wasting food these days? But the largest percentage of food waste is in consumer homes because grocery stores and restaurants, it shocks people every time, but they have a bottom line. They are looking at the food that they're wasting. We're bringing food into our homes, and it's just inevitable. We're all so busy. You get home at 6:00 at night, you call Uber eats because it's too busy.

You don't eat the last 20, 30% of your order too much, or there's extra rice, or there's extra whatever, and you're just like, I'm full. I'm going to throw us away. A lot of people, I mean, I'm guilty of this. You're like, Okay, I'm going to save this because I might eat this tomorrow, but then I don't eat it tomorrow. Exactly. It's like, It's old now. It's cold. It's not as fresh. How do you make stuff fresh that is old food or maybe not- Absolutely. Hot off the pan or whatever it might be?

The biggest thing I tell people when it comes to reducing food waste, which the average family was over $1,700 worth of food per year, which is a phone bill. That's significant. I would I think that number is a lot higher now with grocery prices the way they've gone the last few years. Canada is different. Canada is brutal, too, actually. The number one thing I say to prevent food waste, the low-hanging fruit, is to never bring it into your home in the first place. To avoid doing that, it's really about meal planning. Sit down on a Sunday for a few hours. You don't need a fancy cookbook. You don't need an app for this. Write down a grid Monday, Tuesday, Wednesday, Thursday, Friday, breakfast, lunch, and dinner. Okay, I'm going to have overnight oats. Curry on One day I'll have the leftovers for lunch. Do some semblance of a meal plan. If you're a very spontaneous person, you can leave it loosey-goosy. Then shop your fridge and pantry. Look at what you already have on hand. Bring it to the front of your fridge so it's more accessible. This prevents overbuying. Before I put this in place, I would go to the grocery store and buy a bag of Bob's Red Mill Oats every week.

I would come home and there was seven bags. Really? Because it's just like you get to the grocery store and you're like, Oh, I want to make oats this week. Do I have Oats? Oh, I don't know. I'm going to grab a bag, right? Having a system in place, then head to the grocery store. Now you have a plan for the food that you're bringing into your home. This really ties into healthy eating. I always say going low waste or at least reducing your food waste. If you're going to actually eat the food you buy from the grocery store, your body is going to be way better off because home-cooked food is almost always more healthy than things you get at a restaurant. Then what happens? Your pocketbook benefits as well because you're eating out less, you're You're buying the food that you're buying, you're reducing waste. It's like a win-win-win.

Man, it sounds good in theory.

Yeah, I know. In practice, are you actually putting it into place?

But when someone watching or listening is like, Okay, that's great, Carly. I mean, you don't have kids yet, and you've got two or three kids, and I'm also a full-time mom or a full-time dad or whatever it might be. And it's just really hard to plan on a Sunday when I'm exhausted.

I've got solutions for the family. Yes. So my big thing is when I was writing When I was reading this cookbook, I didn't want it to be a scrap encyclopedia. Like the scrappy stuff is fun. We've got uses for used coffee grounds, banana peels, all sorts of stuff in the book. But the recipes are really based about being flexible. And this is how I cook in my home. For example, I think anybody who is on a healthy eating journey, you want to find three to four staple meals. I'll give some examples, like a red curry, a pasta sauce, and a vegan meatloaf. What you can do with these base recipes is interchange. You can interchange the beans, you can interchange the vegetables, you can interchange the little straps that are going in them. What this does is it's like, Okay, Wednesday night, I'm going to make that delicious red curry sauce that takes 15 minutes. I'm going to look in my fridge. Okay, I've got half a bell pepper, I've got some wilting spinach, and I'm just going to throw that in. Because really, when you're cooking plant-based, the stakes are very low. You do not have to be too worried about interchanging, making changes in recipes.

And honestly, that's how I cook. Like soups, stews, all the veggies can go in. We make a clean-out-the-fridge meal every week. Yes. So that's It's a good tip for parents. It's just looking at finding really makeable recipes that you can interchange things.

I'm assuming 80% of the people watching or listening are not plant-based. Yes.

You can apply this to my meat-eating friends. You have a chicken curry. Still, use whatever vegetables or meat base into your curry. You have a pasta sauce. I make a great vegan bolognese every week. I'll apply this to my meat eating friends. I'll put mushrooms, onion, carrot, celery, whatever veg in a food processor, grind it up, makes a beautiful ground. I've heard people tell me that they- That's like a meatball type of thing? Yeah. You'll add it to a pan with some tomato paste, but you can now, at this point, add meat if you like a ground meat. But if you don't, you don't need to. Then you just add a jar of pasta sauce. Think of how great that is for kids. You've packed so much veggies that would probably go to waste into a beautiful pasta sauce, serve it over pasta, make lasagna. Super versatile.

Wow, that's interesting. What do you think has made you, based on this series that you did, you did one idea that took off, and you kept doing this series, right? And trying this different series. How many parts to that series have you done, do you think, since then?

Scrappy cooking, I mean, I count them, but I'm always messing that up. But I think I'm at 95. But I've done three episode 73s. I'm much as possible, that's a whole fold in to know what's important to me. Because I don't want anyone to go through cancer. My mom's cancer would not have been diet related, but my dad certainly with colon cancer. There's new data showing that younger and younger, particularly females, are getting colon cancer. Really? That's scary. That is scary.Is that all food-based? Is it plastic and environment-based? They don't know. Is it stress-related?I bet you it's all of it, right? It's all of it. That's why I say, I think you can do all the right things in the world and you can still get cancer. I don't want to say that- You can do all the wrong things and live 100 years old. Live till 100 years old. I don't want to sit here and say that you're going to eat I'm going to give you plant-based meals and you're going to be good. You don't know. But I think why not? One thing I learned through my mom is that we have one vessel on this Earth. We're inside, we're walking around with this vessel, and at the end of the day, the work that you do and everything else, health is number one. You are not going to Excel writing books, doing podcast interviews, whatever else unless your vessel is in good shape. Sure. So as I've said, plants, more on the plate, more fiber. I mean, 95 % of the US population doesn't meet the daily recommended intake of fiber. 95%. 95%. We're all so protein-focused, but there's this huge fiber deficiency, which means a lot of us are walking around constipated.Where does fiber come from? It's not in meat, it's not in cheese, it's in plants. If you can start getting your digestive moving with plants, your skin, your weight, everything follows. I think it's the best thing people can do.What would be the series that you think you could do to honor your parents?Probably veganizing recipes that I grew up eating, which really was the inspiration of my first book. I thought, what is the book that I wish I had when I went plant-based, which I had only been plant-based for a few years at that time? What's the book that I wish I had? It was like, okay, I grew up eating my mom's pasta sauce. I love taco night. Whichever else, can we eat these things? Can we enjoy these things? Healthy, whole-food plant-based. The answer is, absolutely we can. Again, I think there's always room for people who eat animal products to have animal products in these recipes. I just think that it's great to crowd them with vegetables.Sure. More veggies. More veggies. If we create a book or a series that's like, Okay, here's a traditional meat-based recipe. Here, I'm going to make it plant-based.Yeah. That's interesting. It would be a great series.I was thinking also a series of cancer-kicking foods. I don't even know if that's even real, but it's like, what are the foods that prevent cancer?I've seen it before. I was once following this girl who was feeding her mom on a whole food plant-based diet who had cancer. It was like a lot of anti-inflammatory foods, lots of smoothies, broccoli Sprouts. Do you Sprout?I don't Sprout, but I like broccoli Sprouts.I eat them. Sprouts are a very powerful food. They say that there's no one superfood because really it's your whole diet. But I think Sprouts are pretty close to it.Doesn't Dr. Will say it's like you need 30 different ingredients in your food weekly or daily?I can't remember what it is. Yeah. The American Gut Health Project determined that people who eat a diversity of plants over 30 per week have a healthier, more diverse gut microbiome than those who don't, which sounds super intimidating.How do you get 30 different plants?Yeah. It sounds super intimidating, but it's not as bad as you think. That includes your grains, rice, whole grain pasta, nuts, seeds. Really, you can create a salad. I probably have some salads in this book or recipes, clean out the fridge, recipes, great opportunity to get some plant diversity. Where you put a soup, you probably have 10 to 12 plants with spices in there. That's one meal.A spice is a plant, too.Yes. I've talked to Will about this, and he's like, Yes, but it counts. It's not fiber. You need fiber, right? But if you can get an actual plant in there, it counts more.It's like one and a half times. That's interesting. Okay. That's the next version for you. You see doing a series like that.Yeah, I could. I think I'm Right now, I really love quickies. I think everybody… It's to your point earlier where you said, what about the mom who has three kids? I don't even think it's the mom who just has three kids. I think all of us are short on time. I'm I'm really into, I have this quickie series, and I've only done 8-10 episodes, maybe 10, and they're 15-minute recipes, which I really think that you can create killer plant-based meals with 15 minutes. That's my main motivation now because I think everyone's short on time. I'm going to keep going with scrappy cooking. I love it. It's crushing. I just love it.If you can only make one scrappy- Recipe from the book? Recipe. Recipe. One treat and one actual meal It's like hardy.Okay. My hardy meal is lemon peel pesto. This is replacing basil in a vegan pesto recipe with lemon peels. So good. You peel the lemon peels off of a potato peeler to avoid the pith, and then you juice a whole lemon. You add it to a blender with cashews, nutritional yeast, garlic, a little bit of vegetable broth, blend it up. It makes the creamy lemon Alfredo sauce. I don't know why I called it pesto. It was because it was based off of a vegan pesto recipe that I made. You toss it with whatever pasta that you want. It's like next-level delicious. This is great. Also clean out the fridge, amp up the veggies. It's great with cherry tomatoes, whole handful of spinach. Absolutely delicious. Chicken, if you eat meat, it would be good with. Then dessert. I have a great recipe for a aquafaba chocolate moose. Do you know what aquafaba is? No idea. Okay, aquafaba is a liquid from a can of chickpeas, and I eat a lot of can of chickpeas.The The liquid from it.The liquid from it is like an elixir. It acts just like egg YTS. If you have a hand mixer and you beat it, it will actually foam up into a meringue. Yeah, so it will foam up into a meringue, and then you add melted chocolate to it and a little maple syrup if you want, a little sea salt. It's so good and so easy. It probably comes together in 15 minutes.Did you go to culinary school? No. Or someone teach you how to cook How did you become a chef or a food content creator? Yeah. If you didn't have this experience or credentials or schooling that taught you how to do this?I have that Jean that, and I think it was Marie Farlio, or you'll know it where she says everything is- Marie Farleough. Everything is- Figureoutable. Everything is figureoutable. I have that. I saw people who were creating content about vegan food, and I was like, That is the coolest It's the best job in the world because it's so mission-based. My friends from college are so shocked because I was a girl who came to college, loved to drink, had a full freezer full of Tater Tots mini pizzas, loved meat. I have gone fully opposite now, and I didn't cook at all. I just saw it, and I'm like, I think I can do this. Come on.You never really cooked?No.Your mom or your dad never taught you?My dad was always… I went over to my dad's place the other day, and he was marinating potato peels in pickle brine. There's something there that definitely…It's not like you did this as a kid and you were like, had an interest when you were a teenager and you were cooking in college. You were like, hot pockets and- Yeah.Cater tots. 100%. I think it just came from this seeing it and thinking.Then- You thought it was cool.I thought it was so cool.Like, wow, what if I could do that?What if you... I thought, Oh, my goodness. People are making a living sharing vegan food. I was now vegan. I'm like, This is the dream. I can't even believe people do this. I thought, Maybe I can do it. Come on.How old were you?Probably about 24. I had a normal career, pension. I worked now. I worked in radio, and then I had moved to a regular job as Marketing for a Hospital Foundation. I was like, Yes.Wow. Yes. Radio Then the Hospital Foundation.Hospital Foundation. It was like writing letters for donations to get donations for the hospital, fundraising and stuff. That's when I started, and I was doing it nights and weekends where I would create these. The recipe is tested before it's ever filmed. Then you film it. Then it's a passive action because I'm following my own recipe that has been created. Wow. Yes.That's interesting.Yes.So a week before you launch your first book, you call therapists and say, I'm afraid that everyone's going to find out that I have no clue what I'm doing.Yeah. I got the book in the mail. And I mean, it's all infographics. It's just this one. I'm like, this is either people are going to love this or they're going to think it looks like a kid's school project. I just didn't know. I had shot all the photos. Thank goodness, I had a photographer for this one. I'm looking at the photos, which also no photography experience, a complete disillusion to the world. I was just horrified. But people loved it. People loved my first book.You were horrified putting it out. Do you just not think it looked good, or were you not proud of it, or you just think, I'm proud of it, but other people aren't going to like it.You're afraid of- I think it's just those backstage jitters where you're questioning everything that you did and really Being like, did I hoodwink everybody into giving me a book deal? Those huge doubts. Only really worked through it once the book was out and I was validated that people liked it. The survey session, I still was up on that Tuesday when it came out. I was thinking, Oh.People are going to find out what are they saying.Yeah, what are they saying? What are the reviews?When you get a negative review or, I guess, a critical review, how do you take it?My first book, I was absolutely devastated when a negative review would come in. Really? Yeah, it devastated me. I would try and get them taken down. I'd be to my publisher like, Can I'll just contact Amazon? This review feels a little too personal. Or you know, having put out a book, people will leave reviews if their book comes damaged. Meanwhile, it's not like it was you shipping out the book, like a something. So I would get very upset.What was the critical... What were the words or the critiques that affected you the most about your work when you launched the book?People would call it juvenile, which I think was one of the fears. But I mean, The book said ridiculously easy recipes. So I'm like- So it should be. It should be. It should be basic. But I think that was hurtful where I'm like, or she's just an influencer cook or whatever, which I am. I feel like people think the word influencer is so dirty. It has this dirty connotation, and I'm like, Why, though? Right.Since you weren't culinary school trained and nutritionist and certified and all these different things. I think people get frustrated when they are those things and they haven't had the success they want or the audience or the results they're looking for. They're like, I spent eight years of my life going to medical school or going to nutrition school, whatever it is, and I still don't feel like I'm getting the attention, the validation, the opportunities that I would like this person is. All she did was just whip up some of these simple little recipes online, and she got 5 million followers. Screw her. I don't blame them.I would feel the same way. I know. I get it. I don't know that I have an explanation for it. But now, I will say, now this book, very different. When I got in my hands, I was so happy with it. Yes. Especially the recipes. It's beautiful. I was just so happy with how everything turned out. Doing it while my mom was sick, my sister actually left her job and worked with me full-time to develop the recipes on this book. Trust me, I thought What about hiring a ghostwriter when my mom was diagnosed a week after I signed this deal? So I was like, Can I even do this? You know in that moment, you're just freaking out. I don't care what anybody says now. I just feel like I'm so aligned in what I'm doing, and I don't care. I just want people to eat more plants. I just don't care. What are you going to say? They're going to comment bacon on my Instagram post. Like, whatever.They're going to comment, Bacon?No, always, Bacon, all caps. Bacon. Or they'll be like, I'm eating five times as much of bacon to cancel out your plant-based recipe. I'm like, You go. You eat that bacon. It doesn't hit the same way. I'm sure that's just…It's a minority, too, of people are commenting in Sandy's native news. Absolutely. But it stands out sometimes.It stands out sometimes, but I think- You get thousands of comments on your videos, and I'm assuming 98% are really inspiring, positive, and I just tried this.It's been so helpful. Yeah.I think it's like I heard advice from someone, and who knows who it was, but it was read five positive comments on your post before you ever respond to a negative one. It's so true. Why are we so drawn to get your back up and say, Why are you saying this to me? You got to think somebody who is commenting something negative on Instagram on a post that has nothing to do with them is probably battling their own demons, right?A hundred %, yeah. As one of the biggest food content creators in the world, what's your fear right now? Or insecurity?Insecurity or fear? Well, it's twofold. I'm very scared of climate change. That's my world fear. And I worry that we're not making enough changes to our world to combat climate change. That's my world fear, that like- You think food is one of the biggest causes of that?It is. It's- Food waste or- Oh, so it's all.So food is around- The industry of food. Food is around 28% of emissions, 15% of which is animal agriculture. So a large chunk of it. Food waste in and of itself is 8%, and transportation is around 15. So when you look at food being close to 30, and then transportation being 15, I think sometimes we have the wrong focus.Is food the biggest- Yeah, the biggest- Factors I think so.Don't something to like dressing. I thrift almost all of my clothes, which I think, yes- Adds to your scrappy- Yeah, this jacket is thrifted, and that's something that's important to me, the conversation about thrifting. But I think if you can tie whatever you're doing to an overall lifestyle, I think that helps support you as a personal brand, where it's not just the individualistic topic that you're talking about, but how that extends to other parts of your life, which plant-based eating and scrappiness and health all is something I'm constantly thinking about and something I'm trying to exude in everything that I do.It's a mindful part of your personality and you put out in your content as well. What else would you say supports your personal brand or that can support someone's personal brand?The biggest advice I'd have actually to anybody who is starting from scratch, starting this from ground zero, whatever you're doing, is Getting a blog, a domain. I've play@you. Com, and we've had that from day one. It is to your point earlier, what happens if your Instagram gets taken away? Well, thank goodness I havebecause the stakes are so low. You don't have to worry about like, salmonella from your chicken or over cooking your steak. No. You fix it. It's veggies. It's beautiful. It's fun. And that's what I'm all about. Plant-based cooking is fun as heck. I hope you come away listening to this. Maybe you're going to try a plant-based meal. It doesn't have to be mine. Go on Pinterest, whatever.Yeah, it's beautiful. Okay, cool. The book is Plant You: Scrappy cooking 140 plus plant-based, zero-waste recipes that are good for you, your wallet, and the planet. It's a beautiful Look, so congrats on this. I'm excited to bring it back and share with my fiancée and have her dive into this because she's really into plant-based cooking, so I'm sure she'll want to try some stuff-Oh, I can't wait.with me. That's awesome. I'll have to take a photo and send it to you when we start making some stuff here. I want to acknowledge you, Carly, before I ask you the final couple of questions for your relentlessness and your drive and your courage to be there for your mom and your dad, when he was struggling as well, and also be there for yourself at the same time, and for your purpose of this season of life. To not abandon yourself fully only for your mom, but also to make it a both and. Say, I'm going to be there for her for as much time as I can, and I'm going to do what fills my soul as well and nourishes me, and hopefully nourishes others as well.I really acknowledge you for the journey over the last few years, because I can only imagine how challenging and painful it was to witness that and to experience it, and at the same time, the beautiful things that come from pain and sadness and suffering as well. I acknowledge you for your courage, for your heart, for your generosity and for your desire to help others become healthier through your talents and your gifts. I really acknowledge that in you.That was really nice. I'm eternally grateful that you gave me a platform to talk about it. I think it's so cool to be on this podcast because I'm a listener myself, and I listened during those grinding days for sure. This is a very full circle, and I just have so much gratitude that you're providing me with a platform to even talk about this stuff.Of course, yeah. I'm excited. I'm excited to get this out there. Okay, Carly, I've got these couple of final questions. Before I ask them, people can follow you, plantyou. Com, Y-O-U. They can go to @plantyou on Instagram and all the places on social media. They can check I love your content. It's really fun. It's inspiring. Thank you. So check it out. Get the book. Subscribe to your newsletter, all the different things. This question I ask everyone at the end called the Three Truths. Imagine a hypothetical scenario, it's your last day on Earth. You get to live as long as you want. You don't live in a blue zone, but you act like it, right? So you get to live as long as you want. And you get to create everything you want to create. But for whatever reason on the last day, you've got to take all your work with you. All your cookbooks, this content, any content you create, it's gone. We don't have access to your information anymore that you shared with the world. But you get to leave behind three lessons, three truths. And that's all we would have to be remembered by your content.What would you say are those three truths for you?Live in alignment with the world that you want to see. Take care of your vessel on this Earth because health is everything. And have some fun. Don't take life too seriously. Live each day. I think all of us are work, work, work, and it's important to have some fun, too.Absolutely. Those are beautiful. Live in alignment, take care of your vessel, your health, and have fun. Final question, Carly, what's your definition of greatness?I already stole it with the three values, but it really is like living in alignment with the world you want to see, and that could mean for you, what do I want to see for Carly 10 years down the road? What do I want to see for my children? And cross-examining that and making the steps to make that happen. I think that is greatness to me, and that can take on so many forms. It doesn't have to be financial, it doesn't have to be work. It's just life.That's beautiful, Carly.Thanks so much for being here. Thank you so much.Appreciate it, too. I hope you enjoyed today's episode, and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad-free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple podcast. Share this with a friend on social media and leave us a review on Apple podcast as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you, and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter. And now it's time to go out there and do something great.Make the bright choice.Discover incredible offers across the full 242 Citroën range at Bright Citroën Airside. Enjoy flexible payment options, five-year warranty, and a deposit contribution of up to €4,000.Browse the full range, including the elegant EC4 electric and the C5 Aircross, available in hybrid, plug-in hybrid, petrol or diesel. Book your test drive today at Bright Citroën airside, or browse our 242 Citroën offers online. See brightmotorgroup.Ie. Terms and conditions apply.

much as possible, that's a whole fold in to know what's important to me. Because I don't want anyone to go through cancer. My mom's cancer would not have been diet related, but my dad certainly with colon cancer. There's new data showing that younger and younger, particularly females, are getting colon cancer. Really? That's scary. That is scary.

Is that all food-based? Is it plastic and environment-based? They don't know. Is it stress-related?

I bet you it's all of it, right? It's all of it. That's why I say, I think you can do all the right things in the world and you can still get cancer. I don't want to say that- You can do all the wrong things and live 100 years old. Live till 100 years old. I don't want to sit here and say that you're going to eat I'm going to give you plant-based meals and you're going to be good. You don't know. But I think why not? One thing I learned through my mom is that we have one vessel on this Earth. We're inside, we're walking around with this vessel, and at the end of the day, the work that you do and everything else, health is number one. You are not going to Excel writing books, doing podcast interviews, whatever else unless your vessel is in good shape. Sure. So as I've said, plants, more on the plate, more fiber. I mean, 95 % of the US population doesn't meet the daily recommended intake of fiber. 95%. 95%. We're all so protein-focused, but there's this huge fiber deficiency, which means a lot of us are walking around constipated.

Where does fiber come from? It's not in meat, it's not in cheese, it's in plants. If you can start getting your digestive moving with plants, your skin, your weight, everything follows. I think it's the best thing people can do.

What would be the series that you think you could do to honor your parents?

Probably veganizing recipes that I grew up eating, which really was the inspiration of my first book. I thought, what is the book that I wish I had when I went plant-based, which I had only been plant-based for a few years at that time? What's the book that I wish I had? It was like, okay, I grew up eating my mom's pasta sauce. I love taco night. Whichever else, can we eat these things? Can we enjoy these things? Healthy, whole-food plant-based. The answer is, absolutely we can. Again, I think there's always room for people who eat animal products to have animal products in these recipes. I just think that it's great to crowd them with vegetables.

Sure. More veggies. More veggies. If we create a book or a series that's like, Okay, here's a traditional meat-based recipe. Here, I'm going to make it plant-based.

Yeah. That's interesting. It would be a great series.

I was thinking also a series of cancer-kicking foods. I don't even know if that's even real, but it's like, what are the foods that prevent cancer?

I've seen it before. I was once following this girl who was feeding her mom on a whole food plant-based diet who had cancer. It was like a lot of anti-inflammatory foods, lots of smoothies, broccoli Sprouts. Do you Sprout?

I don't Sprout, but I like broccoli Sprouts.

I eat them. Sprouts are a very powerful food. They say that there's no one superfood because really it's your whole diet. But I think Sprouts are pretty close to it.

Doesn't Dr. Will say it's like you need 30 different ingredients in your food weekly or daily?

I can't remember what it is. Yeah. The American Gut Health Project determined that people who eat a diversity of plants over 30 per week have a healthier, more diverse gut microbiome than those who don't, which sounds super intimidating.

How do you get 30 different plants?

Yeah. It sounds super intimidating, but it's not as bad as you think. That includes your grains, rice, whole grain pasta, nuts, seeds. Really, you can create a salad. I probably have some salads in this book or recipes, clean out the fridge, recipes, great opportunity to get some plant diversity. Where you put a soup, you probably have 10 to 12 plants with spices in there. That's one meal.

A spice is a plant, too.

Yes. I've talked to Will about this, and he's like, Yes, but it counts. It's not fiber. You need fiber, right? But if you can get an actual plant in there, it counts more.

It's like one and a half times. That's interesting. Okay. That's the next version for you. You see doing a series like that.

Yeah, I could. I think I'm Right now, I really love quickies. I think everybody… It's to your point earlier where you said, what about the mom who has three kids? I don't even think it's the mom who just has three kids. I think all of us are short on time. I'm I'm really into, I have this quickie series, and I've only done 8-10 episodes, maybe 10, and they're 15-minute recipes, which I really think that you can create killer plant-based meals with 15 minutes. That's my main motivation now because I think everyone's short on time. I'm going to keep going with scrappy cooking. I love it. It's crushing. I just love it.

If you can only make one scrappy- Recipe from the book? Recipe. Recipe. One treat and one actual meal It's like hardy.

Okay. My hardy meal is lemon peel pesto. This is replacing basil in a vegan pesto recipe with lemon peels. So good. You peel the lemon peels off of a potato peeler to avoid the pith, and then you juice a whole lemon. You add it to a blender with cashews, nutritional yeast, garlic, a little bit of vegetable broth, blend it up. It makes the creamy lemon Alfredo sauce. I don't know why I called it pesto. It was because it was based off of a vegan pesto recipe that I made. You toss it with whatever pasta that you want. It's like next-level delicious. This is great. Also clean out the fridge, amp up the veggies. It's great with cherry tomatoes, whole handful of spinach. Absolutely delicious. Chicken, if you eat meat, it would be good with. Then dessert. I have a great recipe for a aquafaba chocolate moose. Do you know what aquafaba is? No idea. Okay, aquafaba is a liquid from a can of chickpeas, and I eat a lot of can of chickpeas.

The The liquid from it.

The liquid from it is like an elixir. It acts just like egg YTS. If you have a hand mixer and you beat it, it will actually foam up into a meringue. Yeah, so it will foam up into a meringue, and then you add melted chocolate to it and a little maple syrup if you want, a little sea salt. It's so good and so easy. It probably comes together in 15 minutes.

Did you go to culinary school? No. Or someone teach you how to cook How did you become a chef or a food content creator? Yeah. If you didn't have this experience or credentials or schooling that taught you how to do this?

I have that Jean that, and I think it was Marie Farlio, or you'll know it where she says everything is- Marie Farleough. Everything is- Figureoutable. Everything is figureoutable. I have that. I saw people who were creating content about vegan food, and I was like, That is the coolest It's the best job in the world because it's so mission-based. My friends from college are so shocked because I was a girl who came to college, loved to drink, had a full freezer full of Tater Tots mini pizzas, loved meat. I have gone fully opposite now, and I didn't cook at all. I just saw it, and I'm like, I think I can do this. Come on.

You never really cooked?

No.

Your mom or your dad never taught you?

My dad was always… I went over to my dad's place the other day, and he was marinating potato peels in pickle brine. There's something there that definitely…

It's not like you did this as a kid and you were like, had an interest when you were a teenager and you were cooking in college. You were like, hot pockets and- Yeah.

Cater tots. 100%. I think it just came from this seeing it and thinking.

Then- You thought it was cool.

I thought it was so cool.

Like, wow, what if I could do that?

What if you... I thought, Oh, my goodness. People are making a living sharing vegan food. I was now vegan. I'm like, This is the dream. I can't even believe people do this. I thought, Maybe I can do it. Come on.

How old were you?

Probably about 24. I had a normal career, pension. I worked now. I worked in radio, and then I had moved to a regular job as Marketing for a Hospital Foundation. I was like, Yes.

Wow. Yes. Radio Then the Hospital Foundation.

Hospital Foundation. It was like writing letters for donations to get donations for the hospital, fundraising and stuff. That's when I started, and I was doing it nights and weekends where I would create these. The recipe is tested before it's ever filmed. Then you film it. Then it's a passive action because I'm following my own recipe that has been created. Wow. Yes.That's interesting.Yes.So a week before you launch your first book, you call therapists and say, I'm afraid that everyone's going to find out that I have no clue what I'm doing.Yeah. I got the book in the mail. And I mean, it's all infographics. It's just this one. I'm like, this is either people are going to love this or they're going to think it looks like a kid's school project. I just didn't know. I had shot all the photos. Thank goodness, I had a photographer for this one. I'm looking at the photos, which also no photography experience, a complete disillusion to the world. I was just horrified. But people loved it. People loved my first book.You were horrified putting it out. Do you just not think it looked good, or were you not proud of it, or you just think, I'm proud of it, but other people aren't going to like it.You're afraid of- I think it's just those backstage jitters where you're questioning everything that you did and really Being like, did I hoodwink everybody into giving me a book deal? Those huge doubts. Only really worked through it once the book was out and I was validated that people liked it. The survey session, I still was up on that Tuesday when it came out. I was thinking, Oh.People are going to find out what are they saying.Yeah, what are they saying? What are the reviews?When you get a negative review or, I guess, a critical review, how do you take it?My first book, I was absolutely devastated when a negative review would come in. Really? Yeah, it devastated me. I would try and get them taken down. I'd be to my publisher like, Can I'll just contact Amazon? This review feels a little too personal. Or you know, having put out a book, people will leave reviews if their book comes damaged. Meanwhile, it's not like it was you shipping out the book, like a something. So I would get very upset.What was the critical... What were the words or the critiques that affected you the most about your work when you launched the book?People would call it juvenile, which I think was one of the fears. But I mean, The book said ridiculously easy recipes. So I'm like- So it should be. It should be. It should be basic. But I think that was hurtful where I'm like, or she's just an influencer cook or whatever, which I am. I feel like people think the word influencer is so dirty. It has this dirty connotation, and I'm like, Why, though? Right.Since you weren't culinary school trained and nutritionist and certified and all these different things. I think people get frustrated when they are those things and they haven't had the success they want or the audience or the results they're looking for. They're like, I spent eight years of my life going to medical school or going to nutrition school, whatever it is, and I still don't feel like I'm getting the attention, the validation, the opportunities that I would like this person is. All she did was just whip up some of these simple little recipes online, and she got 5 million followers. Screw her. I don't blame them.I would feel the same way. I know. I get it. I don't know that I have an explanation for it. But now, I will say, now this book, very different. When I got in my hands, I was so happy with it. Yes. Especially the recipes. It's beautiful. I was just so happy with how everything turned out. Doing it while my mom was sick, my sister actually left her job and worked with me full-time to develop the recipes on this book. Trust me, I thought What about hiring a ghostwriter when my mom was diagnosed a week after I signed this deal? So I was like, Can I even do this? You know in that moment, you're just freaking out. I don't care what anybody says now. I just feel like I'm so aligned in what I'm doing, and I don't care. I just want people to eat more plants. I just don't care. What are you going to say? They're going to comment bacon on my Instagram post. Like, whatever.They're going to comment, Bacon?No, always, Bacon, all caps. Bacon. Or they'll be like, I'm eating five times as much of bacon to cancel out your plant-based recipe. I'm like, You go. You eat that bacon. It doesn't hit the same way. I'm sure that's just…It's a minority, too, of people are commenting in Sandy's native news. Absolutely. But it stands out sometimes.It stands out sometimes, but I think- You get thousands of comments on your videos, and I'm assuming 98% are really inspiring, positive, and I just tried this.It's been so helpful. Yeah.I think it's like I heard advice from someone, and who knows who it was, but it was read five positive comments on your post before you ever respond to a negative one. It's so true. Why are we so drawn to get your back up and say, Why are you saying this to me? You got to think somebody who is commenting something negative on Instagram on a post that has nothing to do with them is probably battling their own demons, right?A hundred %, yeah. As one of the biggest food content creators in the world, what's your fear right now? Or insecurity?Insecurity or fear? Well, it's twofold. I'm very scared of climate change. That's my world fear. And I worry that we're not making enough changes to our world to combat climate change. That's my world fear, that like- You think food is one of the biggest causes of that?It is. It's- Food waste or- Oh, so it's all.So food is around- The industry of food. Food is around 28% of emissions, 15% of which is animal agriculture. So a large chunk of it. Food waste in and of itself is 8%, and transportation is around 15. So when you look at food being close to 30, and then transportation being 15, I think sometimes we have the wrong focus.Is food the biggest- Yeah, the biggest- Factors I think so.Don't something to like dressing. I thrift almost all of my clothes, which I think, yes- Adds to your scrappy- Yeah, this jacket is thrifted, and that's something that's important to me, the conversation about thrifting. But I think if you can tie whatever you're doing to an overall lifestyle, I think that helps support you as a personal brand, where it's not just the individualistic topic that you're talking about, but how that extends to other parts of your life, which plant-based eating and scrappiness and health all is something I'm constantly thinking about and something I'm trying to exude in everything that I do.It's a mindful part of your personality and you put out in your content as well. What else would you say supports your personal brand or that can support someone's personal brand?The biggest advice I'd have actually to anybody who is starting from scratch, starting this from ground zero, whatever you're doing, is Getting a blog, a domain. I've play@you. Com, and we've had that from day one. It is to your point earlier, what happens if your Instagram gets taken away? Well, thank goodness I havebecause the stakes are so low. You don't have to worry about like, salmonella from your chicken or over cooking your steak. No. You fix it. It's veggies. It's beautiful. It's fun. And that's what I'm all about. Plant-based cooking is fun as heck. I hope you come away listening to this. Maybe you're going to try a plant-based meal. It doesn't have to be mine. Go on Pinterest, whatever.Yeah, it's beautiful. Okay, cool. The book is Plant You: Scrappy cooking 140 plus plant-based, zero-waste recipes that are good for you, your wallet, and the planet. It's a beautiful Look, so congrats on this. I'm excited to bring it back and share with my fiancée and have her dive into this because she's really into plant-based cooking, so I'm sure she'll want to try some stuff-Oh, I can't wait.with me. That's awesome. I'll have to take a photo and send it to you when we start making some stuff here. I want to acknowledge you, Carly, before I ask you the final couple of questions for your relentlessness and your drive and your courage to be there for your mom and your dad, when he was struggling as well, and also be there for yourself at the same time, and for your purpose of this season of life. To not abandon yourself fully only for your mom, but also to make it a both and. Say, I'm going to be there for her for as much time as I can, and I'm going to do what fills my soul as well and nourishes me, and hopefully nourishes others as well.I really acknowledge you for the journey over the last few years, because I can only imagine how challenging and painful it was to witness that and to experience it, and at the same time, the beautiful things that come from pain and sadness and suffering as well. I acknowledge you for your courage, for your heart, for your generosity and for your desire to help others become healthier through your talents and your gifts. I really acknowledge that in you.That was really nice. I'm eternally grateful that you gave me a platform to talk about it. I think it's so cool to be on this podcast because I'm a listener myself, and I listened during those grinding days for sure. This is a very full circle, and I just have so much gratitude that you're providing me with a platform to even talk about this stuff.Of course, yeah. I'm excited. I'm excited to get this out there. Okay, Carly, I've got these couple of final questions. Before I ask them, people can follow you, plantyou. Com, Y-O-U. They can go to @plantyou on Instagram and all the places on social media. They can check I love your content. It's really fun. It's inspiring. Thank you. So check it out. Get the book. Subscribe to your newsletter, all the different things. This question I ask everyone at the end called the Three Truths. Imagine a hypothetical scenario, it's your last day on Earth. You get to live as long as you want. You don't live in a blue zone, but you act like it, right? So you get to live as long as you want. And you get to create everything you want to create. But for whatever reason on the last day, you've got to take all your work with you. All your cookbooks, this content, any content you create, it's gone. We don't have access to your information anymore that you shared with the world. But you get to leave behind three lessons, three truths. And that's all we would have to be remembered by your content.What would you say are those three truths for you?Live in alignment with the world that you want to see. Take care of your vessel on this Earth because health is everything. And have some fun. Don't take life too seriously. Live each day. I think all of us are work, work, work, and it's important to have some fun, too.Absolutely. Those are beautiful. Live in alignment, take care of your vessel, your health, and have fun. Final question, Carly, what's your definition of greatness?I already stole it with the three values, but it really is like living in alignment with the world you want to see, and that could mean for you, what do I want to see for Carly 10 years down the road? What do I want to see for my children? And cross-examining that and making the steps to make that happen. I think that is greatness to me, and that can take on so many forms. It doesn't have to be financial, it doesn't have to be work. It's just life.That's beautiful, Carly.Thanks so much for being here. Thank you so much.Appreciate it, too. I hope you enjoyed today's episode, and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad-free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple podcast. Share this with a friend on social media and leave us a review on Apple podcast as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you, and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter. And now it's time to go out there and do something great.Make the bright choice.Discover incredible offers across the full 242 Citroën range at Bright Citroën Airside. Enjoy flexible payment options, five-year warranty, and a deposit contribution of up to €4,000.Browse the full range, including the elegant EC4 electric and the C5 Aircross, available in hybrid, plug-in hybrid, petrol or diesel. Book your test drive today at Bright Citroën airside, or browse our 242 Citroën offers online. See brightmotorgroup.Ie. Terms and conditions apply.

. The recipe is tested before it's ever filmed. Then you film it. Then it's a passive action because I'm following my own recipe that has been created. Wow. Yes.

That's interesting.

Yes.

So a week before you launch your first book, you call therapists and say, I'm afraid that everyone's going to find out that I have no clue what I'm doing.

Yeah. I got the book in the mail. And I mean, it's all infographics. It's just this one. I'm like, this is either people are going to love this or they're going to think it looks like a kid's school project. I just didn't know. I had shot all the photos. Thank goodness, I had a photographer for this one. I'm looking at the photos, which also no photography experience, a complete disillusion to the world. I was just horrified. But people loved it. People loved my first book.

You were horrified putting it out. Do you just not think it looked good, or were you not proud of it, or you just think, I'm proud of it, but other people aren't going to like it.

You're afraid of- I think it's just those backstage jitters where you're questioning everything that you did and really Being like, did I hoodwink everybody into giving me a book deal? Those huge doubts. Only really worked through it once the book was out and I was validated that people liked it. The survey session, I still was up on that Tuesday when it came out. I was thinking, Oh.

People are going to find out what are they saying.

Yeah, what are they saying? What are the reviews?

When you get a negative review or, I guess, a critical review, how do you take it?

My first book, I was absolutely devastated when a negative review would come in. Really? Yeah, it devastated me. I would try and get them taken down. I'd be to my publisher like, Can I'll just contact Amazon? This review feels a little too personal. Or you know, having put out a book, people will leave reviews if their book comes damaged. Meanwhile, it's not like it was you shipping out the book, like a something. So I would get very upset.

What was the critical... What were the words or the critiques that affected you the most about your work when you launched the book?

People would call it juvenile, which I think was one of the fears. But I mean, The book said ridiculously easy recipes. So I'm like- So it should be. It should be. It should be basic. But I think that was hurtful where I'm like, or she's just an influencer cook or whatever, which I am. I feel like people think the word influencer is so dirty. It has this dirty connotation, and I'm like, Why, though? Right.

Since you weren't culinary school trained and nutritionist and certified and all these different things. I think people get frustrated when they are those things and they haven't had the success they want or the audience or the results they're looking for. They're like, I spent eight years of my life going to medical school or going to nutrition school, whatever it is, and I still don't feel like I'm getting the attention, the validation, the opportunities that I would like this person is. All she did was just whip up some of these simple little recipes online, and she got 5 million followers. Screw her. I don't blame them.

I would feel the same way. I know. I get it. I don't know that I have an explanation for it. But now, I will say, now this book, very different. When I got in my hands, I was so happy with it. Yes. Especially the recipes. It's beautiful. I was just so happy with how everything turned out. Doing it while my mom was sick, my sister actually left her job and worked with me full-time to develop the recipes on this book. Trust me, I thought What about hiring a ghostwriter when my mom was diagnosed a week after I signed this deal? So I was like, Can I even do this? You know in that moment, you're just freaking out. I don't care what anybody says now. I just feel like I'm so aligned in what I'm doing, and I don't care. I just want people to eat more plants. I just don't care. What are you going to say? They're going to comment bacon on my Instagram post. Like, whatever.

They're going to comment, Bacon?

No, always, Bacon, all caps. Bacon. Or they'll be like, I'm eating five times as much of bacon to cancel out your plant-based recipe. I'm like, You go. You eat that bacon. It doesn't hit the same way. I'm sure that's just…

It's a minority, too, of people are commenting in Sandy's native news. Absolutely. But it stands out sometimes.

It stands out sometimes, but I think- You get thousands of comments on your videos, and I'm assuming 98% are really inspiring, positive, and I just tried this.

It's been so helpful. Yeah.

I think it's like I heard advice from someone, and who knows who it was, but it was read five positive comments on your post before you ever respond to a negative one. It's so true. Why are we so drawn to get your back up and say, Why are you saying this to me? You got to think somebody who is commenting something negative on Instagram on a post that has nothing to do with them is probably battling their own demons, right?

A hundred %, yeah. As one of the biggest food content creators in the world, what's your fear right now? Or insecurity?

Insecurity or fear? Well, it's twofold. I'm very scared of climate change. That's my world fear. And I worry that we're not making enough changes to our world to combat climate change. That's my world fear, that like- You think food is one of the biggest causes of that?

It is. It's- Food waste or- Oh, so it's all.

So food is around- The industry of food. Food is around 28% of emissions, 15% of which is animal agriculture. So a large chunk of it. Food waste in and of itself is 8%, and transportation is around 15. So when you look at food being close to 30, and then transportation being 15, I think sometimes we have the wrong focus.

Is food the biggest- Yeah, the biggest- Factors I think so.

Don't something to like dressing. I thrift almost all of my clothes, which I think, yes- Adds to your scrappy- Yeah, this jacket is thrifted, and that's something that's important to me, the conversation about thrifting. But I think if you can tie whatever you're doing to an overall lifestyle, I think that helps support you as a personal brand, where it's not just the individualistic topic that you're talking about, but how that extends to other parts of your life, which plant-based eating and scrappiness and health all is something I'm constantly thinking about and something I'm trying to exude in everything that I do.It's a mindful part of your personality and you put out in your content as well. What else would you say supports your personal brand or that can support someone's personal brand?The biggest advice I'd have actually to anybody who is starting from scratch, starting this from ground zero, whatever you're doing, is Getting a blog, a domain. I've play@you. Com, and we've had that from day one. It is to your point earlier, what happens if your Instagram gets taken away? Well, thank goodness I havebecause the stakes are so low. You don't have to worry about like, salmonella from your chicken or over cooking your steak. No. You fix it. It's veggies. It's beautiful. It's fun. And that's what I'm all about. Plant-based cooking is fun as heck. I hope you come away listening to this. Maybe you're going to try a plant-based meal. It doesn't have to be mine. Go on Pinterest, whatever.Yeah, it's beautiful. Okay, cool. The book is Plant You: Scrappy cooking 140 plus plant-based, zero-waste recipes that are good for you, your wallet, and the planet. It's a beautiful Look, so congrats on this. I'm excited to bring it back and share with my fiancée and have her dive into this because she's really into plant-based cooking, so I'm sure she'll want to try some stuff-Oh, I can't wait.with me. That's awesome. I'll have to take a photo and send it to you when we start making some stuff here. I want to acknowledge you, Carly, before I ask you the final couple of questions for your relentlessness and your drive and your courage to be there for your mom and your dad, when he was struggling as well, and also be there for yourself at the same time, and for your purpose of this season of life. To not abandon yourself fully only for your mom, but also to make it a both and. Say, I'm going to be there for her for as much time as I can, and I'm going to do what fills my soul as well and nourishes me, and hopefully nourishes others as well.I really acknowledge you for the journey over the last few years, because I can only imagine how challenging and painful it was to witness that and to experience it, and at the same time, the beautiful things that come from pain and sadness and suffering as well. I acknowledge you for your courage, for your heart, for your generosity and for your desire to help others become healthier through your talents and your gifts. I really acknowledge that in you.That was really nice. I'm eternally grateful that you gave me a platform to talk about it. I think it's so cool to be on this podcast because I'm a listener myself, and I listened during those grinding days for sure. This is a very full circle, and I just have so much gratitude that you're providing me with a platform to even talk about this stuff.Of course, yeah. I'm excited. I'm excited to get this out there. Okay, Carly, I've got these couple of final questions. Before I ask them, people can follow you, plantyou. Com, Y-O-U. They can go to @plantyou on Instagram and all the places on social media. They can check I love your content. It's really fun. It's inspiring. Thank you. So check it out. Get the book. Subscribe to your newsletter, all the different things. This question I ask everyone at the end called the Three Truths. Imagine a hypothetical scenario, it's your last day on Earth. You get to live as long as you want. You don't live in a blue zone, but you act like it, right? So you get to live as long as you want. And you get to create everything you want to create. But for whatever reason on the last day, you've got to take all your work with you. All your cookbooks, this content, any content you create, it's gone. We don't have access to your information anymore that you shared with the world. But you get to leave behind three lessons, three truths. And that's all we would have to be remembered by your content.What would you say are those three truths for you?Live in alignment with the world that you want to see. Take care of your vessel on this Earth because health is everything. And have some fun. Don't take life too seriously. Live each day. I think all of us are work, work, work, and it's important to have some fun, too.Absolutely. Those are beautiful. Live in alignment, take care of your vessel, your health, and have fun. Final question, Carly, what's your definition of greatness?I already stole it with the three values, but it really is like living in alignment with the world you want to see, and that could mean for you, what do I want to see for Carly 10 years down the road? What do I want to see for my children? And cross-examining that and making the steps to make that happen. I think that is greatness to me, and that can take on so many forms. It doesn't have to be financial, it doesn't have to be work. It's just life.That's beautiful, Carly.Thanks so much for being here. Thank you so much.Appreciate it, too. I hope you enjoyed today's episode, and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad-free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple podcast. Share this with a friend on social media and leave us a review on Apple podcast as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you, and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter. And now it's time to go out there and do something great.Make the bright choice.Discover incredible offers across the full 242 Citroën range at Bright Citroën Airside. Enjoy flexible payment options, five-year warranty, and a deposit contribution of up to €4,000.Browse the full range, including the elegant EC4 electric and the C5 Aircross, available in hybrid, plug-in hybrid, petrol or diesel. Book your test drive today at Bright Citroën airside, or browse our 242 Citroën offers online. See brightmotorgroup.Ie. Terms and conditions apply.

something to like dressing. I thrift almost all of my clothes, which I think, yes- Adds to your scrappy- Yeah, this jacket is thrifted, and that's something that's important to me, the conversation about thrifting. But I think if you can tie whatever you're doing to an overall lifestyle, I think that helps support you as a personal brand, where it's not just the individualistic topic that you're talking about, but how that extends to other parts of your life, which plant-based eating and scrappiness and health all is something I'm constantly thinking about and something I'm trying to exude in everything that I do.

It's a mindful part of your personality and you put out in your content as well. What else would you say supports your personal brand or that can support someone's personal brand?

The biggest advice I'd have actually to anybody who is starting from scratch, starting this from ground zero, whatever you're doing, is Getting a blog, a domain. I've play@you. Com, and we've had that from day one. It is to your point earlier, what happens if your Instagram gets taken away? Well, thank goodness I havebecause the stakes are so low. You don't have to worry about like, salmonella from your chicken or over cooking your steak. No. You fix it. It's veggies. It's beautiful. It's fun. And that's what I'm all about. Plant-based cooking is fun as heck. I hope you come away listening to this. Maybe you're going to try a plant-based meal. It doesn't have to be mine. Go on Pinterest, whatever.Yeah, it's beautiful. Okay, cool. The book is Plant You: Scrappy cooking 140 plus plant-based, zero-waste recipes that are good for you, your wallet, and the planet. It's a beautiful Look, so congrats on this. I'm excited to bring it back and share with my fiancée and have her dive into this because she's really into plant-based cooking, so I'm sure she'll want to try some stuff-Oh, I can't wait.with me. That's awesome. I'll have to take a photo and send it to you when we start making some stuff here. I want to acknowledge you, Carly, before I ask you the final couple of questions for your relentlessness and your drive and your courage to be there for your mom and your dad, when he was struggling as well, and also be there for yourself at the same time, and for your purpose of this season of life. To not abandon yourself fully only for your mom, but also to make it a both and. Say, I'm going to be there for her for as much time as I can, and I'm going to do what fills my soul as well and nourishes me, and hopefully nourishes others as well.I really acknowledge you for the journey over the last few years, because I can only imagine how challenging and painful it was to witness that and to experience it, and at the same time, the beautiful things that come from pain and sadness and suffering as well. I acknowledge you for your courage, for your heart, for your generosity and for your desire to help others become healthier through your talents and your gifts. I really acknowledge that in you.That was really nice. I'm eternally grateful that you gave me a platform to talk about it. I think it's so cool to be on this podcast because I'm a listener myself, and I listened during those grinding days for sure. This is a very full circle, and I just have so much gratitude that you're providing me with a platform to even talk about this stuff.Of course, yeah. I'm excited. I'm excited to get this out there. Okay, Carly, I've got these couple of final questions. Before I ask them, people can follow you, plantyou. Com, Y-O-U. They can go to @plantyou on Instagram and all the places on social media. They can check I love your content. It's really fun. It's inspiring. Thank you. So check it out. Get the book. Subscribe to your newsletter, all the different things. This question I ask everyone at the end called the Three Truths. Imagine a hypothetical scenario, it's your last day on Earth. You get to live as long as you want. You don't live in a blue zone, but you act like it, right? So you get to live as long as you want. And you get to create everything you want to create. But for whatever reason on the last day, you've got to take all your work with you. All your cookbooks, this content, any content you create, it's gone. We don't have access to your information anymore that you shared with the world. But you get to leave behind three lessons, three truths. And that's all we would have to be remembered by your content.What would you say are those three truths for you?Live in alignment with the world that you want to see. Take care of your vessel on this Earth because health is everything. And have some fun. Don't take life too seriously. Live each day. I think all of us are work, work, work, and it's important to have some fun, too.Absolutely. Those are beautiful. Live in alignment, take care of your vessel, your health, and have fun. Final question, Carly, what's your definition of greatness?I already stole it with the three values, but it really is like living in alignment with the world you want to see, and that could mean for you, what do I want to see for Carly 10 years down the road? What do I want to see for my children? And cross-examining that and making the steps to make that happen. I think that is greatness to me, and that can take on so many forms. It doesn't have to be financial, it doesn't have to be work. It's just life.That's beautiful, Carly.Thanks so much for being here. Thank you so much.Appreciate it, too. I hope you enjoyed today's episode, and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad-free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple podcast. Share this with a friend on social media and leave us a review on Apple podcast as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you, and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter. And now it's time to go out there and do something great.Make the bright choice.Discover incredible offers across the full 242 Citroën range at Bright Citroën Airside. Enjoy flexible payment options, five-year warranty, and a deposit contribution of up to €4,000.Browse the full range, including the elegant EC4 electric and the C5 Aircross, available in hybrid, plug-in hybrid, petrol or diesel. Book your test drive today at Bright Citroën airside, or browse our 242 Citroën offers online. See brightmotorgroup.Ie. Terms and conditions apply.

because the stakes are so low. You don't have to worry about like, salmonella from your chicken or over cooking your steak. No. You fix it. It's veggies. It's beautiful. It's fun. And that's what I'm all about. Plant-based cooking is fun as heck. I hope you come away listening to this. Maybe you're going to try a plant-based meal. It doesn't have to be mine. Go on Pinterest, whatever.

Yeah, it's beautiful. Okay, cool. The book is Plant You: Scrappy cooking 140 plus plant-based, zero-waste recipes that are good for you, your wallet, and the planet. It's a beautiful Look, so congrats on this. I'm excited to bring it back and share with my fiancée and have her dive into this because she's really into plant-based cooking, so I'm sure she'll want to try some stuff-Oh, I can't wait.with me. That's awesome. I'll have to take a photo and send it to you when we start making some stuff here. I want to acknowledge you, Carly, before I ask you the final couple of questions for your relentlessness and your drive and your courage to be there for your mom and your dad, when he was struggling as well, and also be there for yourself at the same time, and for your purpose of this season of life. To not abandon yourself fully only for your mom, but also to make it a both and. Say, I'm going to be there for her for as much time as I can, and I'm going to do what fills my soul as well and nourishes me, and hopefully nourishes others as well.

I really acknowledge you for the journey over the last few years, because I can only imagine how challenging and painful it was to witness that and to experience it, and at the same time, the beautiful things that come from pain and sadness and suffering as well. I acknowledge you for your courage, for your heart, for your generosity and for your desire to help others become healthier through your talents and your gifts. I really acknowledge that in you.

That was really nice. I'm eternally grateful that you gave me a platform to talk about it. I think it's so cool to be on this podcast because I'm a listener myself, and I listened during those grinding days for sure. This is a very full circle, and I just have so much gratitude that you're providing me with a platform to even talk about this stuff.

Of course, yeah. I'm excited. I'm excited to get this out there. Okay, Carly, I've got these couple of final questions. Before I ask them, people can follow you, plantyou. Com, Y-O-U. They can go to @plantyou on Instagram and all the places on social media. They can check I love your content. It's really fun. It's inspiring. Thank you. So check it out. Get the book. Subscribe to your newsletter, all the different things. This question I ask everyone at the end called the Three Truths. Imagine a hypothetical scenario, it's your last day on Earth. You get to live as long as you want. You don't live in a blue zone, but you act like it, right? So you get to live as long as you want. And you get to create everything you want to create. But for whatever reason on the last day, you've got to take all your work with you. All your cookbooks, this content, any content you create, it's gone. We don't have access to your information anymore that you shared with the world. But you get to leave behind three lessons, three truths. And that's all we would have to be remembered by your content.

What would you say are those three truths for you?

Live in alignment with the world that you want to see. Take care of your vessel on this Earth because health is everything. And have some fun. Don't take life too seriously. Live each day. I think all of us are work, work, work, and it's important to have some fun, too.

Absolutely. Those are beautiful. Live in alignment, take care of your vessel, your health, and have fun. Final question, Carly, what's your definition of greatness?

I already stole it with the three values, but it really is like living in alignment with the world you want to see, and that could mean for you, what do I want to see for Carly 10 years down the road? What do I want to see for my children? And cross-examining that and making the steps to make that happen. I think that is greatness to me, and that can take on so many forms. It doesn't have to be financial, it doesn't have to be work. It's just life.

That's beautiful, Carly.

Thanks so much for being here. Thank you so much.

Appreciate it, too. I hope you enjoyed today's episode, and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad-free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple podcast. Share this with a friend on social media and leave us a review on Apple podcast as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you, and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter. And now it's time to go out there and do something great.

Make the bright choice.

Discover incredible offers across the full 242 Citroën range at Bright Citroën Airside. Enjoy flexible payment options, five-year warranty, and a deposit contribution of up to €4,000.

Browse the full range, including the elegant EC4 electric and the C5 Aircross, available in hybrid, plug-in hybrid, petrol or diesel. Book your test drive today at Bright Citroën airside, or browse our 242 Citroën offers online. See brightmotorgroup.

Ie. Terms and conditions apply.