Patrice Badami  0:02

Hi, this is Patrice Badami, with Acorn to tree family Podcast. Today I have Kelly Carter. She’s a certified nutrition practitioner and a wellness and mindset Coach. Good morning, Kelly.

Kelly Carter 0:14

Good morning. How are you?

Patrice Badami  0:15

Really good. I’m so excited because I wanted to learn. She has a lot of information on her instagram with so many things that people aren’t aware of, um, to help busy, busy humans stay motivated and feel amazing in their bodies. So Kelly is going to provide information on being mindful and incorporating more nutritional ideas into their diets. So there’s a product on your site. I’m interested it’s called sapsucker. What is tree water? What natural ingredients does it have in it that are beneficial?

Kelly Carter 0:47

Absolutely. So sapsucker is a sparkling beverage, and it you the way that they use like sweetened beverage, is by using the SAP water. And what a lot of people know better is maple syrup. So it’s the SAP tree. SAP water has so many benefits, you have to think about it as like, that’s the way the tree survives and like lives and grows and lives, you know, hundreds of years, right? And there’s just the amount of electrolytes that are the amount of electrolytes that are in the saltwater is absolutely incredible. It’s amazing for digestion. And actually, which a lot of people don’t really realize it’s really good for stabilizing blood sugars. So I know that some nutritionists and other health care professionals out there, they actually recommend saltwater to people who are struggling with their blood sugars and diabetes, to really help kind of balance it but still get that sweetness in. There’s potential, you know, anti cancer benefits, there’s, you know, a lot of anti inflammatory because of the electrolytes as well. There’s honestly, I could go on and on. But really what it is, is it’s the elixir of life for a tree, and we’ve been able to understand it, extract it and use it for our own benefit.

Patrice Badami 2:04

Yeah, I’m very interested in this. And I’ll tell you why I actually went, I went to a retreat, where they were tapping, they were tapping for the sap. And they were bottling it and they were giving it to the people who came and it tasted good. And it was it made my stomach settled. I had an issue with my stomach before I went to this. I liked it, it was very, it was very good for dehydration. You’re apt to taste it and drink it because it tastes really good. And it’s amazing, because it has the electrolytes. And it’s a natural source of that, as opposed to some of the chemical things we see in the stores that we can drink and people have. Yeah. So let me ask you this. There’s also something I saw on on your Instagram, I’ve made energy balls, but I want to know a little more about it. Because I want it I want people to understand that there’s different ways of making things taste sweet. Without using refined sugar. Can you tell us a little bit about that?

Kelly Carter 3:00

Oh, absolutely. So I love energy bites, there’s hundreds of differences. There’s hundreds, oh my goodness, hundreds of different recipes that you can actually make. There’s a couple of bases that I use. So I’ll use oak base, I’ll use a date base or I’ll use a protein powder, I guess it is protein powder base. The way to sweeten your energy bites naturally is by using natural sweeteners. So I a lot of the times we’ll use like raw honey maple syrup, I’ll use dried fruits such as cranberries. I’ll also use like I talked about earlier, the dates are such a great way to get that sweetness without doing anything refined. Sometimes I will add in like dark chocolate chips as well with a peanut butter that it doesn’t necessarily bring up a sweetness, but it definitely brings up this like just something that my body really craves. There’s so many really great natural like sweeteners out there that we consume without going the refined way.

Patrice Badami  4:02

Right I was gonna say that I’ve seen many many different posts from different people using the dates and it’s also adding the fiber by not and it’s not adding the refined sugar and you’ll eat less you’ll be satiated sooner because it has Whole Foods in it. That’s what I’ve noticed when I’ve made it. Yeah, because the refined sugar the more you eat refined sugar the more you want refined sugar, so it’s it’s something that will help nourish your body, give you the fiber content and also satiate you so that you get in you get out you have one you’re satisfied you move on. You don’t sit there continuing. So what are some great ways to prevent dehydration with flavorful beverages that are either low in sugar or use alternatives we discuss the sapsucker but what else can you tell

Kelly Carter 4:53

it? That’s such a great question you there’s two sweeteners out there that don’t affect your blood sugars at all. And it’s stevia which a lot of people are That’s a well known one right now. And a lot of people don’t like it because of the aftertaste. There’s also monkfruit sugar. So a lot of these drinks are that are coming out that say, you know, no refined sugar or low in sugar a lot of the times are using stevia or monk fruit. And what I want your audience to understand is that that type of sugar actually doesn’t affect your blood sugars at all. It’s quite incredible. They both come from plants, the, the, the best way to consume the sugars are as natural as possible, which isn’t always easy, but I honestly loved adding frozen fruit to my drinks and what frozen to my water sorry, not drink my water. When it de thaws, all of the juices just like seep into the water. And it is so flavorful. And then obviously, like, lemon or orange or lime to my water, it really the electrolytes in in that water really helped to like, hold that hydration. I love people to understand that sometimes our cells can’t absorb water really well. And electrolytes can really help with the absorption. But usually, a lot of people come to me asking how do I make water taste better, so that I do drink more?

Patrice Badami  6:16

Right, right? Yeah, it’s just throw some throw a couple of raspberries, they have these little cages that you can get their little plastic cages, they actually fit some of them are made to fit into a water bottle. We’ve seen frozen ice packs, I actually use them where they’re shaped like a tube, they fit inside the top of a water bottle. You can get those for fruit, put the fruit in, throw it into your bottle, and you know what, you can even eat the fruit later, because it’s staying cool is in the water. It’s great then. Now how do you introduce without having toddlers become resistant? How would you introduce different foods to toddlers?

Kelly Carter 6:53

Yeah, so I have a one and a three year old right now. So I’m legitimately right in that space. My biggest thing is, be gentle and just keep putting it in front of them. So because I cannot tell you how frustrating it is that my little guy loves blueberries one day and hates them. I thought parents were lying about this to me before I had kids and like what are you talking about? I always like for for each meal? Where’s the fruit? Where’s the vegetable? Where’s the crunch? Where’s the protein? That’s kind of how I laid out and I do a lot of food boards on my Instagram. Because one they’re very pretty deceived. But two, it really like focuses on that outline. Fruit Vegetable crunch. And protein. The crunch is usually some sort of card. And it’s, you know, the biggest thing too is Don’t get so frustrating because the kids can feel the frustration and they get more anxiety. And honestly, it really does affect them later on. I even if they say they don’t like it, it’s still in front of them. And you know, whenever it’s something new, we have this like Game of like one bite. Everyone knows the rules. So it’s, it’s just a chance for my toddler to say I don’t like it have a bite? And then, you know, obviously if you don’t like it afterwards, great. But you know what if you do like it, and it doesn’t happen all the time, but I’m actually impressed with how well that one works with our family. It’s just one bite and then you can move on and take thing, right?

Patrice Badami  8:20

Um, yeah, so I’ve experienced that too. I have three children. So what I’ve always done is I always I remember growing up, there was always broccoli and string beans around. I mean, I don’t know my was just always there. So I mean, I’m one of those people that when I eat the broccoli, it tastes sweet. Some people eat broccoli and it tastes better. That’s an actual thing. It’s just how you are. What I was gonna say is for me with my daughter, and all three of them, actually two daughters and a son, I always put the different vegetables on the plate. And then I make sure that one thing that’s really important is a child’s stomach is the size of their fist. So have your child make a fist and look at that fist and say, Okay, two peas, a little bite of chicken, like two pieces of chicken and a little bit of fruit and look at that it’s full. They know when they’re satiated. They know so we have to follow with you know where they’re going with that journey. Another idea that I did was I had a little Passbook, I made like a passport with foods. So I would get stickers of foods, when they would taste it, they got a sticker and they moved on or they would get a stamp something like that. So you have to make it fun for them. The grazing boards are amazing. That’s definitely what I do with my daughter and they like that you’re giving them the option of picking and choosing. You’re empowering them and you’re having them understand that these are foods that are just available to them they can choose. That’s a very big deal for a toddler. Yeah, so let me ask you this moving forward with that belief feeding the family. What are some important tips when it comes to planning out your daily and weekly meals? How does planning help to encourage healthier food choices?

Kelly Carter 9:56

That’s such a great question. You know what I tell A lot of my audience in my clients is you have to look at being healthy as a part time job nowadays, because there’s so many other things that distract us that and a lot of the time health goes on the wayside. It’s there’s so many convenient foods out there, or convenient things that we can do to supplement but they’re not healthy overall. So you The first tip that I give is like, start looking at it as a part time job take, like 10 minutes on the weekend. And write out you know, like in terms, I only focus on one meal. So I only like, with my clients at first dinners, what do you want for dinner on Monday, Tuesday, Wednesday, Thursday, because usually like Friday, Saturday, Sunday can be a little bit different for people. But take, take 10 minutes and figure it out. What do you want? And you know, I always get them out on that line, where’s your protein, where’s your car, where’s your where’s your veggie and stuff like that. So they have that outline, but it’s you if and until you actually sit down and take the time, none of my other tips are going to work. So it’s really that understanding of take the time, plan it out, make sure that the grocery list is there. Like a lot of times, we’ll just look at what we already have. And you will be so incredibly amazed and grateful. And all the good words about how much less stressed you are about dinner that week. And you know, they’re not perfect. There are weeks that we do not plan and they are I just I always can’t i can’t grasp how incredibly chaotic they are. Because I didn’t take 10 minutes to plan, right?

Patrice Badami 11:34

Yeah, I was gonna say something, something that we do. I know this is gonna sound silly. But before we go shopping, we have to be hydrated, I mean really hydrated and have eaten a solid meal. Because when you’re hungry and thirsty and you go shopping, you’re gonna make bad, you’re just going to make bad choices. So that’s something really important when it comes to shopping. Just want to say that, too, we always make sure we have a pantry that’s full of things that can be incorporated into you that you can improvise with beans, cans of sauce, chicken broth is always in the cabinet, different Rice’s and making sure that the rice is our high fiber Rice’s. There’s different and then there’s a quinoa, which I love. The other thing I was gonna say is, it’s really important when you’re this is something we do that’s kind of funny when I got a binder. So we have all these cookbooks and my son teases me. He says, okay, the cookbooks are from yesteryear, for the most part. So what we do is we have a binder and I have it separated into meals and you know, snacks and such. And when we find a recipe, when we’re on our phone, we find a recipe, we print it, hang on to it, we put it in that binder, so that we can we’re creating our own cookbook of things we actually are going to eat. So the other thing I was gonna say is the meal planning thing. Sit down, make a list, talk to everyone in the family, what vegetables do you want this week? What fruits do you want, which yogurts get all of that stuff done, then you can focus on what proteins you’re gonna use, whether it’s a vegan meal, or whether it’s a meat based meal, and then you add the vegetables and then you just go from there. So you have to have hyper went sit down and say I need this this week. I need that. And we do meal prep, big time. My son, he’s amazing. He’s a Ninja Warrior, trainer. And so he got up and he made a huge pot of soup. And here’s a tip as a side note, when it comes to the proteins, whether it’s tofu or its meat, if you grill it and season it and then put it in the soup, it makes a huge difference. Rather than taking just a rotisserie chicken and throwing it it’s so much more flavorful. And you can use like nature seasonings. So yeah, a lot of meal prep over here. And that’s what we do over here. Um, tell me what Mindset Mondays are

Kelly Carter 13:47

such a good question. So I have been working one on one with clients for the last eight, oh, my gosh, eight years now. And I have massively transformed my coaching. Because you know, when you first learn a skill, you know, you think what everyone’s doing is working. What I realized is a lot of what people are doing are not working if what we were doing as nutrition professionals or coaches or whatever you want to call us. You know, we wouldn’t have a growing health problem. You know, 10 years ago, we had a problem. That problem is still growing. So I had to look back and really when I when I work with a client, I’m my biggest focus is how do I make it last because a lot of people come to me to lose weight. I’m not a weight loss program. I don’t want to be identified as that. And it the root of the issue is mindset. Right? People know for the most part, what is like people know not to eat chips for dinner, that’s chips for dinner is not going to do much. Right? But we still do it. And it’s it’s really the mindset piece that like we’re never really taught to strengthen our Brains. And I am so incredibly, I’m just intrigued by the human brain, and how much it’s developed, developed over time, which actually hasn’t been that much. It’s a lot of the reasons why we have certain cravings, why we do things when we’re emotional, why we want, why fear can be so like crippling, and why it all does relate back to food. So the Mindset Mondays are a chance for me to be very candid, and just talk about talking about the things that I know most people are going through, but you don’t really hear that much. And you never think it’s related to your food. Before you what I find is, especially with, with sustainable change, it’s not going to happen until you change the way that you live. Changing the way that you live is very different. It’s so much larger than saying, Hey, eat, eat an apple today, you know, it’s a lot more than that.

Patrice Badami  15:54

Yeah, I was just gonna say, when you were talking, I was thinking about talking about the brain and that it’s 60% fat. And you’d have to make sure that you’re nourishing your body, there’s a brain gut connection that people need to understand, your brain is telling you what your gut is dealing with, for example, if you’re dehydrated, or if you ate something, and you have reflux, for example, which I have, if you eat something that’s going to trigger that reflux, your first response from your body to warn you and say, Stop, pay attention what’s going on, you’ll get like, perhaps a headache, you might feel dizzy. So you need to be mindful of the connection between your brain and your gut. You need to nourish your body and think of it as that, in order for you to be able to function and do what you need to do, you must listen to your body’s responses. And you need to, when you say make a change in your life, it’s true. trying to lose weight is a short term goal. But understanding that you must incorporate the exercise the fluids and the nutritious foods, or else you won’t be able to do what you want to do. And I’ll tell you why I’m saying that. I started working out I mean, I’ve always worked out but I really started doing this different training. From October, my daughter actually said to me, the six year old said, Mom, you’re so much more fun now. Mom, we do more stuff. Now. That’s important. So you have to think in terms of I need to honor my body and say thank you for being healthy. Thank you for putting me you know, taking me through my life’s journey, I’m going to honor you by nourishing and by working out and making you healthy. So it’s like it’s a lifestyle change. It’s something you need to it needs to be in your body. It needs to be something that you rather you’re into your life, taking care of yourself. So yeah, let me Okay, so I want to ask, I’m just going to the left to enter into discussion about oils. I wanted to ask you about coconut oil, but also avocado oil and how substituting those in your favorite dishes is beneficial.

Kelly Carter 18:01

Absolutely. So there’s a lot out there about oils, they’ve been studying them a lot. There’s some people out there that don’t even believe like that believe like the even the refining process of an oil isn’t good for you. But that’s like, very, very one sided. There’s a massive difference from using, you know, canola oil, vegetable oils versus your fruit oils, which are the coconut and avocado that you were talking about. They are a lot more stable when you cook with them. They especially the coconut oil has medium chain triglycerides, which are incredible for stabilizing your overall blood sugar when you’re eating a meal. And it’s one of the reasons why keto that keto diet is so popular because it really focuses on those types of fats. Like really, you do it right, really good quality fats. And what it does, is like you said, the brain is 60% fat, it just really supports the body and a great way I’m really big is, again, because I work with a lot of people who are level one. And it’s just moving understanding the importance of moving from the vegetable oils to the fruit oils, because it’s when you’re using a canola oil or any type of vegetable oil, it’s already rancid. You’re already using a product that is not in there’s like there’s there’s studies on this, there’s like a like 1000s of different actual studies and always look at who’s funding the study. That’s my biggest thing when Oh, yes. But it’s really important to like yes, these oils are going to be more expensive. 100% But realistically, you know, especially with with coconut oil, there has been a little bit of a bad rap with that with the tie to cardiovascular, cardiovascular disease. But what I find is that, you know, how much are you using in a day because the people that are on keto diet, they could use like a quarter cup of oil a day and that is A lot to consume, in my opinion. Absolutely. So you always have to look at moderation, you know, too much of a good thing. That’s a real thing. So in terms of using the oils, coconut and avocado for like cooking or dressings or anything like that, they’re, they have more nutrition attached to them. They’re not as rancid as the vegetable oils, and they stabilize their blood sugars really, really well.

Patrice Badami  20:29

Right? I was gonna say, now I’ve seen things. I want to know what’s what is up with this olive oil? Okay, just saying just talking about olive oil. I’ve seen things, all these different things on the internet about drinking a couple of tape, and I’m sorry, I know. All right, well, drinking a couple of tablespoons of this a few times a day. And they’re trying to tell people that this is a really what, what information can you provide? To clarify? Misconception perhaps?

Kelly Carter 20:59

I know that that because I think it was mixing olive oil with something one of my clients was really into. And it was, again, it was to set your digestive system up for the day, and really make sure especially like, again, it always does, I think it eight out of 10 of the natural leading causes of death revert back to imbalanced blood sugar levels. So it’s a massive problem that we’re dealing with. And what these oils are doing is it’s like initially stabilizing your blood sugars. Like if anyone does, I’ve never tried that. Never, I haven’t really looked into it. If you are going to commit to trying, you know, to have a tablespoon of olive oil every morning, you better spend good money on good quality stuff.

Patrice Badami 21:41

That’s why when I introduced this topic, I said Miska and said isn’t a misconception. I just want to I don’t know what it is. So that’s what I’m gonna say I’m not saying it is I’m not saying it’s fine. Yeah, I can’t

Kelly Carter 21:53

do too much on it. Because I’ve never personally looked into it. Like it’s that sort of stuff to me, my average client isn’t going to subscribe to right like I really have to meet my clients where they’re at or because I’m so focused on getting someone to make an actual change because I’m so sick of these diets on and off and on and off, right? Yes. But I know one of my clients she gets her olive oil directly from Italy like gave me a little like bottle of it. It is it is sometimes they get so frustrated with what we get in North America and what we like have what we’re able to get as good food because it doesn’t even taste nearly the same as it does from like really good quality places. And something like again drinking a tablespoon of olive oil you do not want to get the cheapest one on the in the aisle because your quality

Patrice Badami 22:44

products do the research double check with your doctors and find out like for example if you have a reflux situation oil is very difficult to digest. So find out from your, the person you consult with concerning your nutrition before you begin anything drastic, but it’s just something to ask about. Tell me about olive oil. Tell me about these oils ask your the person you work with about that. I wanted to ask you something I hear raw honey. Yeah, tell me what the difference between regular honey is and raw honey.

Kelly Carter 23:16

So there’s anytime that you actually see ra that means that there has been extremely little heat or no heat at all. And what he does is kill a ton of the proteins and the nutrition that is part of the original food. And we see this like when you buy like real raw chocolate. That stuff is like one of the most nutrient dense foods mineral dense foods on the planet. Right. And specifically manuka honey is is very, it’s like when I think of food is medicine, I think of manuka honey, the amount of like antimicrobial benefits, it has the amount of digestive benefits it has, like even putting it on a cut. It’s just like absolutely incredible. And what I what I realized about honey too, is it if nothing actually like contaminates it, it will stay good and like it has no expiry date has no expiry date, because that’s how I don’t even know what like beautiful that food is when it’s in its rawest form because the second you Do you know the stuff and like the bare

Patrice Badami  24:24

plastic process refined? Yeah,

Kelly Carter 24:26

yeah. Again, it’s processes refined. You never ever know what they add to it. Unfortunately, they can’t add high fructose corn syrup just to like bring the cost down, which is one of the harshest sugars for our bodies. Because again, the fructose is just it goes straight to our liver if it’s not processed. Like it’s, again, what is really frustrating for the average person who isn’t in this industry is when you start diving deep into the food that we’re eating and the quality that’s there and what’s actually like accessible, you can get very, very discouraged and I really, I love educating on it because yes, I want to give people a little bit of peace of mind that, you know, if you’re genuinely doing your best, don’t sweat the small stuff. It’s not. I’m on your 10 of my journey. I’m still making small changes here and there because it is extremely overwhelming to be quote unquote, perfect. So, yeah,

Patrice Badami  25:22

yeah, I was just gonna say concerning the honey. Something also to bear in mind is always remember children who are one and younger, you must consult with your pediatrician and just make sure that you’re careful with offering any kind of honey to your child, because there are certainly as you say, microbiome, you know, micro Yeah, I guess different things in the in the foods that could be an issue for there’s like tiny spores and things that could be an issue with an allergic reaction. So check with your pediatrician about before giving any honey to your younger children, we definitely want an under what are some nut butter alternatives for families who have peanut allergies.

Kelly Carter 26:02

Hey, so I know that their son, my my favorite is pumpkin seed butter. That is my ultimate favorite. Like not non nut butter. I find that it tastes very similar to peanut butter. It’s like when I sweetened it with a little bit of honey or maple syrup. I just like that. It’s the dream. And it’s very safe for like schools and stuff like that because it’s just roasted pumpkin seeds. Yeah, so

Patrice Badami  26:27

I happen to be allergic to them. But that’s okay. I’m just gonna say pumpkins out. That’s all right. Pumpkin seeds. There’s also sunflower, right. butters very, very popular. So those are alternatives for people who have to steer clear peanuts. How can we make smoothies and protein shakes? more nutritious?

Kelly Carter 26:45

Oh my goodness. So there’s so now a lot of my clients don’t love taking supplements. And I’m here because I found that a lot of people who have who buy supplements don’t take them and then it’s like, yeah, it’s just a really expensive cupboard. What I the reason I love smoothies is one it’s extremely easily digestible. So if you have a lot of digestive issues, starting off with a smoothie in the morning can be really helpful for overall absorption. And the second thing I love about smoothies is you can dump so many good things. I will do a spirulina or chlorella I will do a like a camo camo powder which is extremely high in vitamin C. So if I don’t want to take a vitamin C pill, I’ll take Kaimuki Mo, if I don’t want to take calcium pills, I will take bow that powder. Like there’s so many quote unquote superfood powders out there that are derived from a plant or yes, it’s usually a plant. And they, you know, they dried them out, they’ve made it into a powder. And the absorption rate is extremely incredible because it’s in the it’s in its most absorbable form. So a lot of the times my clients are really deficient in a certain vitamin or mineral but we don’t want to go the the pill route. Just look at okay, what superfood is very high in vitamin C, magnesium, calcium, that sort of thing. And we’ll integrate it into a smoothie.

Patrice Badami  28:13

Right I was gonna say something about supplements is that if again you have a GI issue my actually my my GI doctor says I don’t want you taking that at all. I want you to eat whole foods, because it does irritate the stomach. Also, frozen bananas will add an amazing texture to your your smoothies, that it’s almost like soft serve ice cream. I do it

Kelly Carter 28:34

I say sorry. I’m going to just cut you off for a second. Frozen cauliflower does the exact same thing and you do not taste the cauliflower like it just you taste whatever the the other flavors are that that’s a good thing. It’s and especially people that are very concerned about their blood sugars because bananas, sugar in them. The cauliflower does the exact same thing.

Patrice Badami  28:55

It’s cool. I’m gonna do that tonight because honestly, I was just gonna say the thing about the the banana is yeah, it’s it’s a lot of sugar there. The positive thing about banana when they’re not overly bright, is it actually it actually heals the lining of the stomach. So it’s really a good thing. But if you’re steering clear, I’m totally gonna go out and get the cauliflower right after I finish this podcast. So that’s a great idea. So what I was gonna say is, this is something else I want to I want to share with you okay, I just tried mushroom coffee. Okay, I actually like it. I actually like it and I use an oat milk creamer. Tell me about the what you know about this mushroom coffee trend and what what’s your feeling?

Kelly Carter 29:35

Yeah, so mushrooms are just absolutely incredible. They’re, they’re grown, you know, in the ground. They’re a fungus. They are so nutrient dense. So there’s just so many different vitamins, minerals, proteins, antioxidants, all that stuff in them, right. And when I was looking into like mushrooms, when they’re grown, they’re like, they’re they’re very grounding to the earth. There’s like a Ah, I don’t know how to explain it without sounding woowoo. But there’s some sort of, like connection that they have. And that’s why like, you know, magic mushrooms and stuff like that, like, psychedelics are being just understood a lot better and they’re helping with mental health disease. A lot of them right. So, in terms of the coffee’s, though they are just very grounding, very earthy. They give us meat like that. They they give us the energy from like the minerals and vitamins versus in that a lot of coffee coffee. Well, right. I find that coffee is abused because we’re not getting enough quality. We’re not we’re drinking way too much. We’re not supplementing with more water like, like Caf. That’s Yes. Yeah, it’s coffee is being abused. It’s not bad for you until it is right. So I find that the mushroom coffee is just such a great rejuvenating supplement.

Patrice Badami  30:52

It’s delicious. Also, I was gonna say it has kind of a How can I explain it? It has almost like a like a hot chocolaty type of feel to it, meaning it doesn’t have that acity flavor. It has more of a smooth kind of, I really like it a lot. And also, it’s I don’t have the jitters. I don’t have the crash. I’m sleeping fine. So that’s something else. And also, whenever you drink regular coffee, you need to have two cups of water to compensate for the amount of water you are losing from the caffeine in regular coffee. So remember, you have a cup of coffee. Okay, make sure you have two cups of water to compensate. We’re actually gonna We’re almost out of time. I just wanted to thank once again, thank Kelly for joining us today. She provided us with so much information. She’s a certified nutrition practitioner wellness mindset. Coach, tell us where we can find you online.

Kelly Carter 31:48

Yeah, absolutely. So Instagram is the place where I am absolutely the most active with my nutrition. Kelly Carter nutrition at kalakuta nutrition and a lot of people connect with me there for any type of like any questions that you have, like just engaging with my posts. I’m always I’m very much an educator and I love doing that. You can also find me Kelly Carter nutrition on Facebook as well.

Patrice Badami  32:12

Awesome. Once again, Kelly Carter, thank you guys so much for joining us on The Acorn to tree family podcast. And um, we’re gonna hopefully have Kelly back because I want to talk to her more about nutrition. So have a great day everybody. Thank you so much for joining us.