Info

Muscle Maven Radio

Hosted by health coach, writer, and food and fitness adventurer Ashleigh VanHouten (aka The Muscle Maven), Muscle Maven Radio aims to expand our knowledge and competence around wellness, fitness and living a happy, healthy life. It’s all about taking our health into our own hands through research, experimentation, and curiosity, learning with an open mind and avoiding dogma and quick fixes. Through Muscle Maven Radio, we aim to approach the health journey as a fun and exciting experience, rather than a daunting and overwhelming chore. Join Ashleigh as she interviews athletes, coaches, doctors, nutritionists, and experts in all areas of health and wellness, and have fun with your health journey!
RSS Feed
2020
October
September
August
July
June
May


All Episodes
Archives
Now displaying: June, 2020
Jun 30, 2020

The problem with most health tracking apps is that they tend to influence people to rely more on external data than their own thinking. Today’s guests are Paul Oneid and Jay Nera, the founders of MetriLife, a mobile app that teaches you how your daily behaviors affect your life and provide you with actionable feedback to improve your mental and physical health and performance. They join us on the show to talk about their app, but also the idea that all health goals are contingent on mindset, behaviors, and our ability to understand and be honest with ourselves. We begin by hearing how our two guests met before diving into a fascinating conversation about what mental health is all about and how to approach it. Jay and Paul talk about journaling, the need for reflection along with introspection, and the freedom of being in the present. We also discuss how to get past faddy understandings of conscious living and what we can learn about growth from a place of self-love rather than insecurity and obsession. We touch on defining what being good means for ourselves and how to start the process of breaking bad habits that are self-serving. From there, we take a deeper dive into MetriLife and how it differs from other tracking apps by holding an up a mirror based on feedback you give it, thereafter providing tools to form associations between where you are and want to be. Join us for all these amazing philosophical insights into the role of accountability and technology in health today!

Want to connect, ask questions for the podcast, or offer feedback? Drop me a note on Instagram @themusclemaven, send me an email at ashleighvanhouten@gmail.com, and sign up for my weekly newsletter at ashleighvanhouten.com 

My favorite CBD is Santa Cruz Medicinals; their products are third-party tested and the most effective I've used. They offer flavored CBD tinctures, CBD-infused pain lotion, coconut oil and soaps, and a bunch more - check them out at scmedicinals.com and use the code MUSCLEMAVEN for a discount.

 

Key Points From This Episode:

  • Jay and Paul’s background in the fitness space and cofounding 1-Life Inc.
  • How our guests met through powerlifting and combined strengths in a business partnership.
  • Lessons about mental health Paul takes from his job and applies in the business.
  • How Jay got into stem journaling leading to writing Sisyphus is Smiling.
  • Journaling practices and the use of them for achieving better mental health.
  • The fad of living consciously and the deep introspection this habit really involves.
  • Leveling up without becoming neurotic by learning from Sisyphus and powerlifting.
  • Learning that freedom and growth are about being present in the moment, even if it’s difficult.
  • The challenge of approaching growth from a place of loving, not hating yourself.
  • Moving past stoicism to define your version of good using broader philosophy.
  • Our tendency react to problems by depressing and never taking action.
  • Getting past self-serving negative habits by being aware of the need they serve.
  • How MetriLife works by holding up a mirror and helping users reflect on their feelings.
  • The problem with many fitness tracking apps’ data gathering methodology.
  • A story where a user’s bad attitude caused him to give MetriLife a bad review.
  • Overall positive responses that MetriLife receives from the fitness community.
  • The value of being open with struggles and taking initiatives to change them.
  • The age range and demographic of users who are downloading MetriLife.
  • The ins, outs, and benefits of Paul’s get shredded program!
  • How Paul and Jay are training at this time where everybody is staying at home.
  • Free resources from Jay and Paul, and new projects in the pipeline!

 

Tweetables:

“Living consciously is becoming a fad phrase and I honestly haven’t heard one person talk about it on a non-superficial level. It involves a lot more things than, ‘Oh, living consciously means not operating on a subconscious level.” — @jay_nera [0:15:12]

“If I’m working and I’m busy, I don’t have to think about my problems, but the reality is that those problems and that friction within your life is where all of your personal growth is going to be. You need to take time to reflect.” — @pauloneid [0:26:10]

“Our tagline for MetriLife is that it’s an intelligent approach to living healthier, living happier, and living stronger, and the reason why it is an intelligent approach is because you’re the one in the driver’s seat.” — @pauloneid [0:52:36]

“This is a reality check and look in the mirror to see where are you today, and then it’s a helping hand to guide you along a journey that you’re creating for yourself.” — @pauloneid [0:53:47]

“Through technology, we’re inundated with so many external connections that we lose this connection with the inside. We don’t look inside and that’s where the revolutionary act is.” — @jay_nera [0:55:05]

 

Links Mentioned in Today’s Episode:

Paul Oneid

Jay Nera

MetriLife

Sisyphus is Smiling

'Is it OK to Not Be OK?'

‘Behaviors to Monitor and Practice’

Shane Church

Nathaniel Branden

Secrets of the Millionaire Mind

Tony Robbins

Seneca the Younger
Marcus Aurelius

Lost Connections

Johann Hari

Atomic Habits

James Clear

simonhybrid

Unplugged

Dr. Andy Galpin

Brian Mackenzie

Muscle Maven Radio on YouTube

Ashleigh VanHouten

Ashleigh VanHouten Email

Ashleigh VanHouten on Instagram

Santa Cruz Medicinals

Santa Cruz Medicinals on Instagram

Jun 16, 2020

Covering all aspects of the carnivore movement, today’s episode is flipped on its head with Muscle Maven Radio host Ashleigh Vanhouten as today’s guest! Beth Lipton, chef, recipe developer, and wellness writer is today’s host and asks Ashleigh all the questions you’ve ever wanted to ask about a carnivorous diet. We cover health, safety, and sustainability, especially for women interested in following this lifestyle, and Ashleigh shares how a carnivorous diet can work as a tool for building muscle and living a longer, healthier life. We also talk about convenience and where to source what some would consider unusual animal proteins, including organ meat, which Ashleigh endorses as a delicious and nutrient-rich source of protein, as well as some personal stories about cooking with animal protein and recipe development from both Ashleigh and Beth. For all you’ve ever wanted to know about the carnivore movement, and to find out more about Ashleigh’s upcoming book, Nose-to-Tail, tune in today!

Want to connect, ask questions for the podcast, or offer feedback? Drop me a note on Instagram @themusclemaven, send me an email at ashleighvanhouten@gmail.com, and sign up for my weekly newsletter at ashleighvanhouten.com 

Thanks to our show sponsor BUBS Naturals - stock up on the best quality grassfed collagen and MCT powder at bubsnaturals.com and use the code MUSCLEMAVEN for a discount!

 

Key Points From This Episode:

  • What the carnivore movement means to Ashleigh.
  • Whether a carnivorous diet is safe and sustainable for women.
  • Beth’s experience of a carnivorous diet as a reset method, not something permanent.
  • Ashleigh explains how and why a carnivorous diet can work as a tool for women specifically.
  • Beth weighs in on why stressing about food is unhealthy and counterproductive.
  • Protein in meat as the most satiating macronutrient for Ashleigh, preventing overeating.
  • How a carnivorous diet can be simpler and easier while traveling.
  • Women, muscle, body composition, and a protein first approach on a carnivorous diet.
  • Losing fat versus building muscle and the importance of muscle for health and longevity.
  • What Ashleigh’s process is for recipe development, prioritizing health and familiarity.
  • Ashleigh relates to how scary working with new ingredients can be, especially organ meat.
  • Where Ashleigh’s interest in organ meat and a carnivorous diet came from.
  • Ashleigh’s advice for someone interested in this lifestyle but is struggling to get started.
  • Beth suggests asking your butcher to integrate organ meat into your regular order.
  • Ashleigh describes the process of sourcing ingredients for her recipes.
  • Ashleigh’s experience of having difficulty with organ meats and how she got through it.
  • Beth’s experience of cooking with organ meats or unusual animal proteins.
  • Why Ashleigh will or won’t eat specific animal proteins, focused on safety and ethics.
  • Ashleigh summarizes what she wants to impart about animal protein and organ meat.

 

Tweetables:

“For me, the carnivore approach is someone who is deciding to eat animal products only” — @Ashleigh_VH [0:07:47]

“The point is to find an approach to diet that best suits your goals, your physiology, how you want to live” — @Ashleigh_VH [0:18:42]

 

Links Mentioned in Today’s Episode:

Bubs Naturals Website

Ashleigh Vanhouten on Twitter

Ashleigh Vanhouten Website

Ashleigh Vanhouten Instagram

Beth Lipton Website

Beth Lipton on Twitter

Beth Lipton on Instagram

Michaela Petersen Website
Mark Bell Website

Dr. Gabrielle Lyon Website

Paul Saladino Website

Diana Rodgers: Sustainable Dish Website

Tara Couture: Slow Down Farmstead

Jun 9, 2020

The conventional agricultural system, with its focus on efficiency and mass scale, is harmful to animals, the environment, and humans. Belcampo is the only fully vertically integrated meat supply company in the US with a carbon positive impact and fully regenerative processes, and they are a shining example of a business that is moving the needle in healthy and sustainable directions. Anya Fernald, its CEO, joins us today, and her passion for the industry, healthy living, and conscious consumption is palpable. We begin the episode by getting to know Anya and the Belcampo founding story. After spending several years in Italy, where high-quality food is prioritized, Anya realized that the US paradigm was an entirely different one. This prompted her to take matters into her own hands. From there, look at Anya’s ‘radical’ approach to food, which includes nose-to-tail and seasonal eating. We then take a deeper dive into Belcampo’s holistically sustainable approach where Anya sheds light on the cascading benefits of their regenerative practices. Along with this, we also hear about some of the challenges Anya has faced going against the industry norms, positive COVID-related changes that she has noticed both in her business and her personal life, and what it’s like being a woman in the male-dominated meat game. This was an incredible conversation that we learned so much from, and we know you will too. Tune in today!

Want to connect, ask questions for the podcast, or offer feedback? Drop me a note on Instagram @themusclemaven, send me an email at ashleighvanhouten@gmail.com, and sign up for my weekly newsletter at ashleighvanhouten.com

Thanks to our show sponsor Ancestral Supplements for providing animal-based superfoods in capsule form: try their grass-fed beef organs or beef liver supplements for 15% off with the code MUSCLEMAVEN at ancestralsupplements.com

Key Points From This Episode:

  • Learn more about Anya’s background, her company, Belcampo, and what they do.
  • What Anya’s time working and living in Italy taught her about food quality.
  • Anya’s return to the US and the different ventures that led to founding Belcampo.
  • Why the current consumption paradigm has to shift for the food system to be sustainable.
  • What we can learn from our ancestors about seasonal and nose-to-tail eating.
  • Find out why the industrial agricultural system produces bad offal.
  • Insights into Belcampo’s regenerative approach to agriculture and what it entails.
  • Belcampo’s species-specific ethos: Evolutionary diet, natural mothering, and natural mating.
  • The biggest challenges Anya has encountered when getting her message out there.
  • Why Anya has chosen to steer clear of focusing on her competition.
  • How COVID — through the challenges it brings — will teach us all much-needed lessons.
  • Some of the positive changes COVID has brought for Belcampo.
  • Encouraging shifts around food waste, slowing down, and conscious consumption.
  • Belcampo Meat Camps: Why they started, what they are, and their goal.
  • What it’s been like as a woman in a male-dominated industry for Anya.

 

Tweetables:

“My heart is in revolutionizing meat and changing the system for the better.” — @anyafernald [0:14:16]

“We make choices every day that support a certain style of meat eating.” — @anyafernald [0:19:29]

“I really do think of Belcampo as an animal wellness company trying to create a system where animals thrive and that’s to the benefit of human wellness and to the benefit of our animals’ quality.” — @anyafernald [0:35:13]

“From my perspective, nothing good comes from reflecting on your competition.” — @anyafernald [0:50:46]

 

Links Mentioned in Today’s Episode:

Anya Fernald on Instagram

Anya Fernald on Twitter

Belcampo Inc

Belcampo Meat Camps

Ancestral Supplements

Ancestral Supplements on Instagram

Ashleigh VanHouten

Ashleigh VanHouten Email

Ashleigh VanHouten on Instagram

Jun 2, 2020

No matter how we eat, the way we participate in the food cycle in the most ethical, sustainable, and healthy way is a really important conversation to have. Joining me to talk about cooking what you hunt is Bri Van Scotter, a true renaissance woman with degrees in art, communications, and cuisine – and the force behind Wilderness to Table, through which she teaches people about making, enjoying, and also sourcing delicious and healthy food. We chat with Bri about her journey to becoming a self-sustained food maker through harvesting and hunting, hearing about how she felt unfulfilled with her initial education and career before learning about cuisine and becoming fascinated with self-sourced ingredients.

She talks about how she learned to hunt and reconcile her hesitance to kill with her belief that it’s more humane than mass farmed approaches, recounting the story of her first kill and how she overcome the initial shock. We consider the contrasts between factory farms, slaughterhouses, and sustainable harvesting, and Bri weighs in on our culture's damaging eating habits, how organic food helped her health journey, and that self-harvesting results in a more meaningful cooking process. Bri speaks about the contrast between Instagram’s culture of trophy hunting and her approach, according to which the whole hunt is geared toward the meal, and the work she is doing to advocate it with women's hunting groups and a course in the pipeline. Bri’s current career also takes center stage, and we chat about her show, the hunts she goes on, her favorite game meat, the new recipe book she is working on, and the nose-to-tail message behind all her projects. For this and a whole lot more on the topic of self-sustained cooking, tune in today!

Want to improve your skin health with ingredients you can actually pronounce? Want a natural deodorant that actually works? Check out show sponsor Primally Pure and treat yourself to their beautiful and luxurious natural skincare products with discount code MUSCLEMAVEN for 15% OFF

Want to connect, ask questions for the podcast, or offer feedback? Drop me a note on Instagram @themusclemaven, send me an email at ashleighvanhouten@gmail.com, and sign up for my weekly newsletter at ashleighvanhouten.com 

Key Points From This Episode:

  • Culinary school, rearing a chicken, bowhunting, spearfishing: how Bri found her passion.
  • The contrast between the evils of slaughterhouses and rearing/catching your own food.
  • How Bri overcame her hesitance to kill; learning humane practices, and her chef background.
  • Bri’s perspective that cooking becomes more respectful if you have harvested the meat.
  • Bri’s approach to ethical questions of Instagram trophy shots, and the backlash she still gets.
  • How Bri learned her bow skills, her first hunt, and what the hunts she goes on involve.
  • Bri’s work with women hunters promoting approaches centered around cuisine, not trophies.
  • How Bri dealt with feelings of shock after killing and field dressing a doe on her first hunt.
  • The influence of Bri’s childhood and chef/hunter mentality to her nose-to-tail approach.
  • The need for ‘normal’ people being the face of the organ meat movement.
  • Bri’s career since leaving the restaurant industry: focusing on her show and personal brand.
  • The message behind Bri’s brand; bridging the gap between wild game hunting and cuisine.
  • Bri’s renaissance woman status with five degrees in photography, cuisine, and more!
  • Some of the recipes Bri is working on using duck fat and wild boar lard.
  • How eating organic protein helps Bri manage rheumatoid arthritis and stop taking meds.
  • Side effects of the eating habits of our culture and the importance of eating organic foods.
  • Bri’s thoughts on making her recipe-dense wild game cookbook and when it will drop.
  • Why Bri loves moose and bear so much and which periods their meat tastes best.
  • Perspectives on the quality of organic food and the need for farming to become more humane.
  • New projects that Bri is working on which teach how to cook meat you harvested.

 

Tweetables:

“I need to pay respect to these animals and if I had my hands on them since the beginning, I need to have only my hands on them in the end.” — @Chefbrivs [0:06:19]

“Even when I hunt, if I can’t get a good shot, I am not going to take it, because the last thing I want is for that animal to suffer.” — @Chefbrivs [0:10:46]

“It’s been my dream to have a cookbook. As a chef, that’s my goal, but I never thought I was going to have a wild game cookbook.” — @Chefbrivs [0:43:35]

“Farming could be transformed into something really amazing.” — @Chefbrivs [0:54:18]

“You have to know what to cook before you harvest your animal because that determines how you butcher in the field.” — @Chefbrivs [1:00:37]

 

Links Mentioned in Today’s Episode:

Bri Van Scotter on Instagram

Wilderness to Table

The Culinary Institute of America

Slow Down Farmstead on Instagram

Steve Rinella

The Ritz-Carlton

The Magic Pill

hunter-ed.com

Primally Pure Skincare

Primally Pure Discount Code

Ashleigh VanHouten

Ashleigh VanHouten Email

Ashleigh vanHouten on Instagram

1