In this episode of The Thermo Diet Podcast Christopher Walker and Jayton Miller sit down and talk about what they do when they go to the grocery store, tips to get in and out fast, and more. check it out and let us know what you think!
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Full Transcript:
Chris:
Everyone, Christopher Walker, back again with the Thermo Diet Podcast, with my cohost Jayton The Thriller Miller. And today, we're going to be discussing some useful tips for going to the grocery store and keeping it Thermo on different kinds of budgets.
Chris:
And we also wanted to just let you know that basically for the next couple weeks, we're going to be taking them off of recording and focused more on planning for the upcoming year. So, we've got some good stuff in the works for you guys. We're also working on a really cool YouTube series called Think Again. That should be out in a couple months. It's full-length, kind of TV-episode type stuff. Really cool. A lot of fun. And is that about it? Is that all the updates we got?
Jayton:
I think so. That's all that I can think of.
Chris:
Yeah. I'm finishing up my book too. I'm doing the bibliography right now. If you think back to high school, making a bibliography, how fun that is, and then expand it over 400 pages. It's a work in progress, that's for sure.
Jayton:
What about hair loss? You want to talk about that? The course?
Chris:
Yeah. So, we released a couple modules inside the Thermo Diet course, specific to helping you reverse hair loss using Thermo and certain supplementation. So, if you have the course and you're dealing with that, you can log in there and get access to it right now.
Jayton:
Mm-hmm (affirmative). It's all on the new platform too. It's all on [zuYou 00:01:20], so Thinkific.
Chris:
Yeah. So, just log in to the new spot. If you have any trouble, just a shoot our help desk an email help@umzu.com and we'll get you situated. And Aaron, actually, Aaron Keyes, was gracious enough to do a case study inside the course with Jayton about how he regrew all of his hair using Thermo and Umzu supplements. Super cool. So, if that's a problem for you, check it out. Should be able to help.
Chris:
So, when you go to the grocery store, what do you look for?
Jayton:
I usually have the layout memorized. So, I go in there. I know exactly what I need to get. And I get in, and I get out. Usually, my grocery store run is like 20 minutes. So, I'd say the first thing I usually go to is the carrots. So, I'll go to the vegetable aisle. From carrots, usually straight over to the meat. Then I'll go over to the orange juice. Then the frozen fruit section because I can usually get a bunch of fruit for really cheap, and it's usually more ripe whenever they freeze it because they don't have to worry about it going bad. So, I'll typically go to the frozen fruit section, load up on that. I'll get some milk, some cottage cheese. And that's usually about it. And I also get some rice. And then I can usually get out of the store under $100 too.
Chris:
Yeah, yeah. I do more small-run stuff since I live next to the grocery store. So, I'm usually in and out in like 7 minutes. 6:30 on a good day. But yeah, I do a similar thing. I just have the spots I just hit. Boom, get some fruit, potatoes, whatever. Go over the meat, grab a bunch of grass-fed beef. Though, I was telling you, the other day I walked in there and it was the last day before the expiration of the bison. It was this Colorado bison. And it was all 3 bucks for a pound. It's normally 10 bucks a pound. So, I was like, "I'll take 10." And so, I bought 10 pounds. 30 bucks. Pretty good deal. Just threw them in the freezer. Good to go.
Jayton:
Yeah. I got a text, and jumped off my couch, and ran over to the grocery store real quick.
Chris:
I was like, "Yo, it's $3. You might want to go get some before it's all gone." So, yeah. And then I'll grab a bunch of eggs, get the Vital Farms Pastured Eggs.
Jayton:
Oh, yeah. Or the happy egg co. Whenever those are on sale, I'll get those too.
Chris:
Yeah. The Vital Farms one, they have these big crates now.
Jayton:
Oh, yeah. I saw that.
Chris:
Have you seen the large ones?
Jayton:
Mm-hmm (affirmative).
Chris:
Yeah. I'll grab a couple of those. Get some organic OJ, which is right next to the eggs. Maybe I got to grab some more rice or something. Get some organic jasmine when it's not cleaned out. Someone's cleaning it out at that store. Half the time I go in there, it's all gone. What the hell? It's just brown rice left, which I'm like, "None of that nonsense." And then I'm checking out. I'm out. Pretty simple. Or if I need to reload on frozen fruits.
Chris:
But, again, we did a video last year about just a $20 budget grocery run for Thermo. It's pretty easy to eat on a budget with Thermo. I think that's a false idea that a lot of people have. It's like, "Eating healthy's too expensive, so I'm going to eat shit." It's not really the case. You can get pretty simple, healthy foods for a very affordable price. Yeah.
Jayton:
Definitely. Heck yeah. So, if you were going in balling, what would you get?
Chris:
Balling? A bunch of elk probably. Yeah. The elk's expensive though. It's like 12, 13 bucks a pound. Yeah. I'd probably get a bunch of elk and maybe some raw cheese or something. If I could find a good liver pate. Something special. Fancy sourdough. But they don't even have that at King Soopers.
Jayton:
Yeah. Breadworks is pretty good though.
Chris:
Yeah. Breadworks. But then it turns into this grocery run, which usually I don't have a whole lot of time for. So, I'll reserve that for a date night or something. But I don't know. I typically don't tend to need to spend a whole lot of money on groceries. Be more about spending the money on the quality. Though, you can get the grass-fed, grass-finished beef here in Colorado for 5.99 a pound.
Jayton:
Yeah. Really cheap.
Chris:
So, it's hard to get any better than that unless you're buying it from a farmer, which, still, when you buy in bulk from a farmer, it ends up being somewhere around that price or even cheaper. You don't really need to spend a lot of money. I don't really need to ball out in the grocery store. Yeah. What about you? What do you ball out on?
Jayton:
Sauces. I'll go hard on the hot sauce.
Chris:
Sometimes if you can get into a good... In Whole Foods, they have tons of sweet sauces that are all these different Thermo, different barbecue flavors and all that. That can add up pretty fast, those sauces. Those are like 10 bucks each.
Jayton:
Mm-hm. And they're super small bottles too. And I'll just drench my food in the stuff, so I got to make sure that I'm conservative whenever I go down the sauce aisle.
Chris:
Yeah. Sauces can be pretty fun. Or like chips or snacks, I guess, if you... I don't tend to eat a lot of snacks unless maybe it's here at the office and I'll just go to Lolita's and grab some Thermo chips or something, or the little fruit snack things. I forgot what they're called. Wholesome Foods or something like that. They make those gummy worms. They're made out of organic cane sugar and turmeric, black carrot extract and all that. Pretty good.
Jayton:
I would say beef jerky adds up too. That adds up really quick.
Chris:
Beef jerky's expensive. Yeah.
Jayton:
Yeah. A cheap beef jerky would be good, if anybody can make that happen.
Chris:
I don't know if it's even possible to have inexpensive good beef jerky just based on the supply chain. Because I was talking to the dude that owns... What's it called? Primal... For whatever reason, I can't remember the name of the company. Whatever it is. It's a challenge, with that supply chain, to actually produce high quality jerky for a low cost. Just the way it's made. So, yeah, I don't know. But it'd be nice if people could figure out how to make jerky for $3 a bag.
Jayton:
Mm-hmm (affirmative), yeah.
Crew 1:
The New Primal?
Chris:
New Primal. That's what it is. Yeah. Any other balling stuff?
Jayton:
Ice cream.
Chris:
Oh yeah. Ice cream, of course, yeah.
Jayton:
Yeah. I'll do some good Haagen Dazs. I usually go for the coffee or the vanilla whenever I'm going to go ham on the ice cream. But I have to make sure I watch for it during the day because I'll sit there and eat the whole pint. So, I got to make sure I budget my calories in correctly for that day.
Chris:
Yeah. I tend to do much better on just a simple diet without adding all these other nice things into it. They're more luxuries, I think, for special occasions in my mind because, again, yeah, you start eating a thing of Haagen Dazs and before you know, you ate the whole thing and you're like, "Oh, shoot." So, it's not necessarily something you need to do every day. But I mean, if some people don't have that problem, just have a little bit of it.
Chris:
Also, I found if I can find some good dates, those medjool dates, good organic dates, they're good for a sweet tooth. I just need a little something sweet because you can't eat very many of them. And then you're just satisfied with a couple of them. Tastes good. Quick energy. But yeah.
Jayton:
What about drinks?
Chris:
Drinks? Mainly, I just drink OJ and mineral water. That's about it.
Jayton:
Yeah. Just orange juice and milk is about the only thing that I drink. What about alcohol? You ever go balling on alcohol?
Chris:
Yeah. I mean, if you're going to ball on alcohol, get some fine tequila. The hack with tequila is the Don Julio Setenta. That stuff is money. Super good. It's a white anejo. Basically, it tastes better than... For the tequila fans, if you know 1942 is Don Julio's higher-end tequila, where I think it's like 130 bucks a bottle or something. But the Setenta's only about 60 to $70 a bottle, and it tastes better, and it's just as good a quality in my opinion. So, it's like half the price. So, that's the hack for a fine tequila. Yeah. And you don't even need to mix it with anything. Just neat or on the rocks, whatever.
Jayton:
Nice. I've had some good Japanese coffee whiskey. That's really good. I had some of that over at The Bitter Bar. And I didn't ask them how much it was. I only make that mistake one time.-
Chris:
Were you on a date?
Jayton:
Yeah.
Chris:
Yeah. You don't... "Oh, it's too much." No, you got to... if you're going to ball, you got to ball. You got to do it right.
Jayton:
I went for it, but then I regretted it whenever I got the check. So...
Chris:
Yeah. Five of them later. "Oh, shit. $200?" Yeah. Or just a simple potato vodka's usually good, especially on a budget. Potato vodka's so cheap. And it's clean. Never get a hangover. What else? What else do people eat? I don't know. I don't think you need to eat that much more than that stuff. It's so simple.
Jayton:
Yeah. What about cooking sprays or butter and stuff like that?
Chris:
Yeah. Butter. Just go for a good quality butter. It's easy to just coat a pan in butter before you throw something down. Cooking spray. Those are tricky. You got to look at those things because they add a bunch of random stuff in those. Usually, some sort of soy. I found one though at King Soopers, I don't remember the brand name. It's some Chinese name or some Thai. It's a coconut oil spray that the only ingredient in it is coconut oil and then whatever aerosol propellant, you know?
Jayton:
Mm-hmm (affirmative).
Chris:
But it didn't look like there was anything weird in there. It was just coconut oil. So, I've been using that for a spray. But it's usually just that or actually just dropping some coconut oil in the hot pan and kind of swirl it around in there or just coat it in butter. It's pretty easy.
Chris:
And then I also just add zuBroth, the total bone broth, to everything pretty much that I eat.
Jayton:
Oh, yeah. I do too.
Chris:
Especially when I eat a lot of muscle meats, like the grass-fed beef. I put it in... I'll knead it into the beef or just dump it on top or whatever because I think it's better to have... If you eat a lot of muscle meats, you definitely want to make sure you're paying attention to the balance of the amino acids that you're consuming a lot of. And it's better to have a frequent addition of more glycine into the mix.
Jayton:
Definitely, yeah. So, I started doing the scoop of bone broth. And then whenever I can get a canister of gelatin, I'll add extra gelatin on top of that. And I notice every time that I do that, I tend to recover faster from my workouts and stuff like that. And then I come back into the gym feeling great. So...
Chris:
Yeah. Jayton, yesterday, did 130s on dumbbells on incline. Yeah. Shit.
Jayton:
Next week, I'm going to go in there and get a couple more reps on those bad boys.
Chris:
Texas bench. We were talking about making a Thermo Fit program, where it's like different types of workouts that you can do. And then I think we need to do a course in there called "Texas Bench" with The Research Cowboy of how to bench a lot.
Jayton:
Mm-hmm (affirmative). I'd be down. Put my Wranglers on, my chaps. I'll go in there with some boots and chaps on and be ready to go.
Chris:
Texas Bench.
Jayton:
What is your favorite kind of bowl to eat out of?
Chris:
Just kind of ceramic. I have these ceramic bowls. I don't know. Simple. Yeah.
Jayton:
Yeah. I get made fun of because I have this giant metal bowl that I'll just... I eat everything out of this thing. I don't care what it is. And I had this girl come over on Saturday, and she started making fun of me. And I gave her a metal bowl. And she was like, "You got me hooked. I don't judge you anymore."
Chris:
I have a big stainless bowl. Is it one of those mixing bowl type things?
Jayton:
Yeah, uh-huh (affirmative). I switched over to the Celtic sea salt. I like that. That's really good.
Crew 2:
What about how you cook your potatoes?
Jayton:
Taters?
Chris:
Yeah. I boil them for the most part. I don't have the patience to bake them anymore. It takes too long.
Jayton:
Yeah. I just switched over to rice probably permanently because I just don't like to cook the potatoes.
Chris:
Rice is so easy to cook. Yeah.
Crew 1:
Should get an air fryer.
Chris:
Yeah. I got to try one of these air fryer things.
Jayton:
I know. Steve's killing it in the group with that thing.
Chris:
Yeah. People are posting recipes in the group. I'm like, "Damn. All right. Got to get one of these boys." It's probably a matter of also just making sure the air fryer... Because I'm sure there's different qualities of them. Not having some weird chemical coating or something on it. But if you can get a good one, I'm sure they're... I mean, I was reading up on how they work. It seems pretty normal. It's like a heat induction. So, I'm going to try it out. It looks pretty easy. And the recipes they're cranking in there are like gourmet stuff. Yeah. Might be an easy way to cook potatoes. You use a air fryer, Zack?
Zack:
I use Insta Pot.
Chris:
Oh, Insta Pot, yeah. That's a good way to do it too, the...
Jayton:
I use a Insta Pot.
Chris:
Or crock-pots and stuff. That's perfect for lazy chefs.
Crew 1:
I use the air fryer. You can just slice up your potatoes like fries.
Jayton:
See?
Chris:
How long does it take in the air fryer?
Crew 1:
20 minutes? I can just throw them in there and shake it.
Chris:
Yeah. And then it's like french fries? Cool.
Jayton:
I think that's my block, is I just don't like taking the time to cut them up. That's my biggest thing.
Chris:
Well, I cut them when I boil them because you can't just boil a straight-up potato unless it's little, like a fingerling. Takes forever. So, I'm already cutting them. Might as well throw them into something else. Try it out. So, you have any good recommendations of air fryers, drop it in the group. Might need to grab one of those.
Jayton:
Yeah. Steve-
Chris:
Yeah, Steve.
Jayton:
... give us your secrets if you're listening to this.
Chris:
But all right. Well, I think we've reached the end of our Thermo grocery advice. Keep it simple. That's probably the easiest thing. Just have a route. Don't hang out in the grocery store too long because everyone's sneezing and spreading the Coronavirus into the toilet paper aisle and stuff. You don't want to hang out in there very long. Don't you hate it when you get stuck behind like a very old, wide person that goes very slow.
Jayton:
Oh, in the aisles?
Chris:
Yeah.
Jayton:
Yes, that's probably one of my biggest pet peeves.
Chris:
Or when like... I don't know, but there's some type of lady. You know how everyone has like this archetype of the Karen? That meme of the Karen who's like, "I want to speak to your manager." And they're making fun of it with the coronavirus, like the Karenovirus, where like, "This many managers died today." But it's kind of that same type of lady always in the grocery store, is always the one that leaves her cart out in the middle. and then she's like looking in the aisle for something. And she might even be like fucking 100 yards away. And then she gets mad when you try to move her cart because you can't get by. I don't know, we have to do like a People of the Grocery Store thing,. there's probably all these shows like The Office that you could just stick in any other location, like the gym or the grocery store, where they're just the dynamics of these people. It's always the same types of people in these places.
Jayton:
Is that something we need to consider, is grocery store etiquette? Like the Thermo grocery store etiquette?
Chris:
Just be fast. Yeah.
Jayton:
I don't know. I've done that, and ran straight into somebody else's cart whenever they're coming out of an aisle. That was an awkward situation too.
Chris:
What happened?
Jayton:
I just got a really aggressive look, and then awkwardly walked away. So...
Chris:
Just shoot an aggressive look back.
Jayton:
I just kind of looked at them, and then just walked away. I don't know.
Chris:
What are you going to do? "Come at me."
Jayton:
Yeah. I don't know. I get in a hurry, and then I just ran straight into this guy's cart. It was one of those 40-year-old dads too, so it was that mean dad look that he gave me.
Chris:
Yeah. Disapproving?
Jayton:
Mm-hmm (affirmative), yeah.
Chris:
"You'll never be good enough in the grocery store for me."
Crew 2:
"I'm not mad; I'm disappointed."
Chris:
Yeah. "I'm just disappointed." All right. Well, anyway, so, thanks for listening. We will be back in a couple weeks. Drop ideas. So, we're planning for the next year. Drop ideas in the group. What kind of podcast topics do you want us to cover? We'll plan them out.
Jayton:
Oh, yeah. My interview's coming out sometime this month too on the Barbend Podcast. So, if you want to listen to that...
Chris:
Nice. Finally. Didn't you do that like two months ago?
Jayton:
I did it back in January, so it's about time.
Chris:
Yeah. They take a while. Long editing cycle, I guess. But, okay. Well, thanks for listening. We will see you later. Bye.
Jayton:
Peace.
