Freedom from the wellness fairytale: Part 2 simplifying food prep with Paula Davis
Transcript
Paula Davis 0:03
I think that nourishing our bodies is a commitment to being intentional about what we put in our mouths. I believe that with a little bit of commitment and time once a week, that we can go to the grocery store, that we can consciously pick items that we like, maybe a few that happened to be on sale that we haven't tried yet to bring them home and to make a commitment to preparing them no washing them cutting them and getting them ready to go in their fridge if you're going to go to the grocery store and spend $100 on produce and bring it home and shove it in the shelves, I can promise you you will throw most of it away.
Ericka Thomas 0:48
Welcome to the work in your guide to natural ways out of stress, tension and trauma. My name is Ericka Thomas. I'm a certified trauma release exercise provider health coach, and yoga instructor, and I'm fusing my 20 plus years of experience to bring you a new perspective on health and wellness. I believe that true health and healing begins and ends with the nervous system. And that means, for most of us, we need to reintroduce those connections. The great news is that we can, and that's what the work in is all about. Throughout this podcast, You'll find tools, resources, practices, people, and perspectives that will help you add to your own resilience arsenal and shake off the effects of all sources of chronic physical, mental, and emotional stress, my intention is solely to bring you information and empower you with permission to stop working out and start working in the work in is brought to you by kinetic Grace resilience, kinetic grace is an online program designed to teach safe self regulation of the stress response through the body using trauma release exercise guided body awareness, and the breath. The program includes private instruction, exclusive access to certified providers and 30 days of group classes. And because it's online, kinetic grace is available anywhere you our enrollment is open now. Visit elemental kinetics.com to learn more. Welcome back to the work in. And again, we are in the middle of our series on the freedom that health and well being can bring into our lives in really practical ways today is part two of my conversation with Paula Davis. And last time we spoke about the wellness fairy tale, her six foundational elements that go along with true well being. And some of those four minute practices that she uses to help women find freedom and effortlessness, and every day, health, and really really practical ways to do that. Today we're going to shift our focus on that conversation and move a little deeper into one of those six foundational elements, and that is this idea of nourishment, through nutrition, and what is really interesting here and what we talk about and a little bit more detail, is how some of the things that Paula recommends can really open up a lot of freedom in how we think about food how we think about nourishment and some of the really practical things that we can do to make it easier to eat healthier for more freedom in our day, more free time, more freedom from food dogma, And it is a fascinating conversation she has so many great tips, great practical things that you can take away from today's episode and apply right now, today, things that are really really uncomplicated, so I'm super excited to bring you part two of my conversation with Paula Davis, enjoy.
Welcome to the work in Paula, I am so excited to talk to you today.
Paula Davis 4:42
I'm excited to be here. Thank you for the invitation.
Ericka Thomas 4:45
Let's talk a little bit about that aspect of well-being, nutrition, and eating well. I have a lot of clients I've talked to a lot of people, that's their number one thing. They either get hung up on how to eat better, or they are struggling with the time barriers that it takes to either do the food preparation, or to learn to cook. If they're not naturally inclined in the kitchen, things like that stand in the way of eating better on a regular basis. And as we know, you can't just eat like one bowl of kale a week and expect to be healthier. It has to be a consistent kind of thing.So even if you are doing a four minute practice where you're intentionally creating one healthy smoothie. Eventually we want to expand that to help replace some of our standard American diet.
And so I wanted to talk to you a little bit about it. I know you have some great tips and ideas about just having some of those meals ready in advance and so if we can we can look into that. But how would people get started, let's say they're working all day long, and they have a long commute, maybe a 30-40 minute commute getting home. They have an option. They can either go straight home and hit the door and be starving, and just shovel food into their face. This is, this is an example that happens to me, so I'm not sharing anybody's secrets, this is what happens to me, or they can go to a drive thru right, there's, there's, there's things there's ways around that. What do you suggest to kind of help cut that kind of thing off? And then we can maybe expand it and we'll, we'll follow up on some other questions.
Paula Davis 6:54
With that definitely being prepared, makes a difference. And I'm not saying prepared in a complicated way. I'm just saying we go to the grocery store, and we buy healthy foods. Now a lot of clients will say I don't know what to eat. They're so used to being told, or they're buying a book, and they're being told, these are the good foods, and these are the bad foods. So, I basically start with the produce aisle, can you get 85% of what you eat, plant based. Now if you don't like veggies, that's a little bit more complicated, but we'll work on it. I have a trick for that too.
So I tell everybody if you ate 85 and 85% of what you ate was real food, it was, you know, group came from the ground, or an animal. if you're if you eat animal proteins, fish, what you know whatever your, your philosophical beliefs on your food choices, that's totally different than food dogma, if you pick from what grows on the ground, and what what our Creator, what God provided for us as far as food, you're going to be okay.
So pull out the processed, and the package. I'm not saying forever. But in the beginning when you're just starting to navigate”what does nourishing my body actually feel like?”Because you may not know what it feels like to be hungry. You may not know what it feels like to be satiated and a lot of people confuse a pang of hunger with actual thirst, and they really just need more hydration.
So I like to shop the produce isle. While, if you're on a budget, that's fine, go to Aldi go to places where you can get produce a little bit more economically. Pick the foods that you like. I always tell people to pick what's ever on sale, because I would love for people to have a little bit more organic food when they can, organic food is usually a tad bit more expensive.Now if you're not buying Doritos and packaged cookies and other packaged products you probably have a little bit of room in your budget for organics. If you can and if you can't, it's still a matter of getting those healthy vegetables in. And then I have what's called an a “no recipe cooking instruction sheet”. And basically what that is, is learning how to prepare foods in one pan. The first thing you would do is add a fat. So in our no recipe cooking sheet, it'll give you a list of fats that you can choose from and you would pick a fat, you would go from there to salting your vegetables from there to adding a protein, and from their topics. And if you are thinking about Thai or thinking about Mexican or thinking about Italian, you can then bring those seasonings into whatever vegetables and proteins that you're preparing.
I am also really, really big on food prep. So for those train rides for, you know car ride, you know carpooling the kids and taking them wherever you have to go. I always have seeds and nuts and and seeds and nuts ready to go individually packaged, and you know, a little plastic container that I can refill hard boiled eggs. If you're an egg eater. I like eggs. I always have hard boiled eggs but I try to keep nut butters already prepared in the fridge so have you opened up my fridge charcuterie boards are really popular these days. And so if you opened up my fridge, you would see prepared in it, all the items that you would put on a charcuterie board, and the ability to go there in the morning so whether it's my husband or my kids they go, they pick out what they want, they put it in a container, and off they go.
Those same cut up vegetables, easily go into an omelet. They easily can be mixed in with a protein so in about and I know I'm talking in circles here, but in about an hour and a half on a Sunday, I can prepare my entire Vegetable, my entire refrigerator with the vegetables and proteins that I purchased at the grocery store and feed a family of seven from that throughout the week
Ericka Thomas 11:17
So how long does that food last in the fridge? From the time you've prepared it. I mean does it last seven days or, I mean, if you can't eat it in time, you're just wasting food.
Paula Davis 11:32
I have a shopping list that I would be more than happy to share with you, which are the foods that I want to bring into my daily routine. When I go to the grocery store, I pick those foods that are available on that sheet, within my budget that I will use for my family and myself throughout the week. Everything is prepared on one day, excluding probably three proteins that I use throughout the week when I want to make a special dinner.
But the vegetables are coming from the cut from everything that's already purchased so whether that kale is going into a smoothie, or going into a salad or being sauteed into additional vegetables to go with a piece of fish. It's all coming from that same purchase. Another thing that I do is I'm a big chop salad fan. And I have learned that when I prepare my salads, ahead of time to have an equal blend of wet and dry vegetables. So for instance, you may not be a cabbage fan, but cabbage will absorb the moisture from the tomatoes, and from the cucumber, and it will not your salad will not get soggy. I will prepare about 8 - 32 ounce containers for the week and one Salad Bowl it's ginormous. I will chop everything, prepare it, put it in containers and put it in the fridge. I take it with me when I go out of town. I throw it in ziplock bags and put it in the cooler. My youngest is still traveling playing tennis, you know, across the Midwest, and we get to a hotel and we have chia pudding already made and salad already made hard boiled eggs ready to go, some blueberries and raspberries, some other fruits.And I might pick up a rotisserie chicken, you know at the grocery store in the town that we happen to be in for a tennis tournament. And we prepare her foods for the tournament my foods as well, from basically what we brought in if you extra items that we get when we're in town.
But when we're home. Yeah, I would say we get a good five to six days, sometimes seven. My family I have two boys, one is 26, and the other is almost 21, and they are ferocious eaters. So, if I am air-frying proteins which is generally I will put chicken breasts and homemade meatballs, that kind of stuff yeah they're going to go through that quickly that's not going to last seven days because of the size of my family. But produce wise we do quite well. We make our own dressings,
Ericka Thomas 14:16
the food prep is important. When my kids were younger, I would do the same kind of thing, of course not in the healthy way that you are talking about but in the comfort food way with trays and trays of lasagna and macaroni and cheese and like we had freezers full of meals to pull out because you know busy young family, and that is still doable on the healthy side as well like entire meals to go in the freezer, what are some of your go to recipes or do you have some tips for people who are not really confident like putting together their own dressing or and they need to follow a recipe. Where, where are good places for people to find those with confidence in the health value there.
Paula Davis 15:13
I hesitate because I want to think about this for a second. I think that nourishing our bodies is a commitment to being intentional about what we put in our mouths. I believe that with a little bit of commitment and time once a week, that we can go to the grocery store, that we can consciously pick items that we like. Maybe a few that happened to be on sale that we haven't tried yet to bring them home and to make a commitment to preparing them. Washing them, cutting them and getting them ready to go in the fridge. If you're going to go to the grocery store and spend $100 on produce and bring it home and shove it in the shelves, I can promise you will throw most of it away.
Okay, so you have to bring it in, you have to wash it, you have to make a commitment to eating it, chopping it and putting it in containers takes a little bit of time. But just like we love a salad bar, because we can walk in and grab the things that we like, and create and, you know, everybody's taking pictures of their food these days so there is creativity and food preparation there is love, and food preparation, there's art, and food preparation all that takes time. So if we go to the grocery store and we buy the vegetables that we like, we add a few different ones in for, you know, variety, we prepare them, we cut them. I'm not talking about cooking them, you know, we'll save that, but prepare them and put them in individual containers. I do my salad ahead because I like to eat a salad every day. That's one of my things that has just become. I don't think about it, and I will make a chop salad.
I learned how to eat vegetables I didn't like by cutting them up extra small and making a chop salad. Big leafs of swiss chard or kale, when you don't particularly care for kale and swiss chard, you're going to not like its texture in the mouth, it's going to be bitter. But I can promise you if you ribbon cut it, chop it up, mix it with foods you do like like yellow peppers and red peppers and cauliflower and broccoli and carrots and cucumbers, you won't even know that the kale and the Swiss chard and the arugula and the dandelion root is all in there, and that's what makes the difference so cutting it up really small.
I would, I think one time I did, I think I got 20 different vegetables. I had somebody was teasing me how many vegetables can you get in that salad. And I had brussel sprouts and I had cauliflower and I mean you just name it, I don't think I missed. I had basil. I had everything in that salad. And I learned to acquire a taste for brussel sprouts. Yes, because I wanted the nutrients of brussel sprouts in the salad, but I wasn't a big fan, brussel sprouts are great. Yeah, in the beginning, I did not care for them but,
Ericka Thomas 18:23
but I would never have the first time I ate a brussel sprouts was smothered in butter, and I was like why did I not like this, because that wasn't smothered in butter,
Paula Davis 18:33
Salad dressings I keep things really simple, olive oil, and lemons. Yeah, I think the flavor of your salad is about bringing in the garlic, bringing in the basil, bringing in a few more pungent vegetables, especially, and then that lemon actually brings out the garlic and a little sea salt, and take flavor a long way. So I'm not really big about spending money on dressings, real quick to just use lemon and olive oil, maybe a little apple cider vinegar, if I'm so inclined. And that's really it. I use my sweet from my fruits like my tomatoes, and my cucumbers and and sweet yellow peppers and orange peppers will really bring it'll cut that bitter taste.
How do I know all of this, because it takes time. And you don't necessarily I don't recommend people buy recipe books. I tend to have clients say well I made this recipe. I didn't like the way it turned out, I didn't have the ingredients for the other recipes so I didn't try them. And that's where we came up with this idea of buying what's accessible and available to you in your area, and then coming back, and then mixing and matching and seeing what you like.
Generally speaking, flavors come from the seasonings that you add to your protein into your vegetables. I like to make my seasoning blends myself. But the way I started to do that was, if I really liked something at Trader Joe's like the everything bagel at Trader Joe's, or if I really liked the frontier Italian blend at Whole Foods, I bought one. And then I looked on the back of it, to see what seasonings were a part of it. There's a book, or even on the internet you can go to like, just Google Italian flavoring and you'll find a variety of different breakdowns of how much oregano and how much rosemary and how much basil and how much time that you need to put in it. And then when I'm feeling like Italian. It doesn't have to be pasta. It could be zucchini noodles that I spiralize that I cut and bolognese I may put in a little bit of meat and then I just grab my Italian and then whatever vegetables I have chopped up, I throw them in.
And whatever is left at the end of the week. I will make soup in my blender. I will throw on the grill. There's a lot of talk on whether or not grills are good or bad for you because of the carcinogenic quality but I still like the flavor. You know my vegetables flavored on the grill occasionally. And so I will just mix them, throw on some olive oil, a little bit of garlic, and on the broth as they go. Yeah, so I think it's about making it not so complicated, It's really quite simple. Just don't over buy.
Ericka Thomas 21:39
What I hear you saying is that you want to start with things that you know that you like, things that are accessible to you, that you know you're going to eat, and just keep it whole food as much as possible. And then, it sounds like an hour and a half once a week doesn't sound like a lot of time to me for preparing those foods. You just have to have the containers ready to go, and not lose them in your fridge so that you can actually have them ready.
Paula Davis 22:11
Yeah, I would say that pretty much sums it up. Another thing that's helpful is, and this is what I do for me like I have a go to breakfast, a go to lunch and go to dinner, and my go to breakfast is chia pudding. It looks different every day, sometimes it's chocolate, sometimes it's blueberry. Sometimes it's plain, I don't do plain all that often. I do like to, you know, dress it up, but I have that made in the refrigerator. So I know in a pinch, when I want to, you know, break my fast from working out and have my first meal of the day, that chia pudding will give me energy. It helps with my digestive system, I put a little probiotic yogurt in it to kind of help with digestive for the rest of the day, and that's like my go to so I make that chia pudding twice a week. I usually get about four days out of the bowl that I use when I make it.
I always have my salads, ready to go. And then, I generally keep some protein, whether it's salmon or chicken prepared in my cut up foods in my refrigerator so that I can top that salad. If I want to,
Ericka Thomas 23:22
when you do your food prep at the, at the beginning of the week, are you cooking the protein at that time as well, or at least some of it so that it's, it, you know, like what you were just saying you could throw it on top of the salad, so you cooking as well in that food prep time.
Paula Davis 23:42
So I'm like an air frying crazy woman. I love my air fryer. So when I am prepping my veggies, I always have a topping protein is what I call it, something that I would top a salad with or that I would top, so I take vegetables with cooking and ready to go, so that it's a little bit harder with seven people. So that is a lot of protein that's required. So that part we might go through a little bit quicker because it's not uncommon for the boys to like to focus on the protein and skip the veggies. They're teenagers, they're not always looking for veggies.
But yeah, so l I will put in size or I will put in brass, I will do, salmon, I love to put salmon in my air fryer and have it ready to go so that I have those toppers.And then I would say, three days during the two to three days during the week, and at least one day on the weekend. We will do a come to the table kind of meal. Where I may be picking and choosing stuff that's already chopped and prepared but it might be, you know, a lasagna, or it might be a meatloaf, or it might be something that wasn't on the plan for the week so I would say probably about three days a week. I will add, yeah I don't buy those ahead of time because those are the things that end up in the garbage because someone will say, oh let's go out to dinner Tuesday night, instead of having a mom prepare. So I will generally pick those up as I need them. Yeah, so
Ericka Thomas 25:19
it sounds like the key here is having this base of, of meals, kind of a meal base for your whole week, and that allows you some flexibility to go out to dinner every once in a while if you if you need to, or to make something different for a meal, if you, if you want it just spur the moment, but you don't have to, because it's there's something waiting for you in the fridge. When you roll in at the end of the day, so there's no panic and eating at 9pm, because you know it took that long to get dinner, going,
Paula Davis 26:00
Yeah, everything in the refrigerator is basically less than four minute, prepare to go, or it's ready to go. And you can pack it up and take it with you whether it's some almond butter with carrots and celery, and, you know, that type of a snack with some, you know, macadamia nuts on the side, and a few little blueberries kind of like that, the, the lunchbox that you would kind of prepare for, you know, I can't. There's a word for it and I'm missing I can't bento box, like yeah like a bento box Yes, so that would be really popular in my house.
The other thing that's really interesting is that most people think in terms of I'm going to eat healthy, but I still want my chips, I still want a cookie, I still want those things. Those are the things that we do not purchase. Until I mean we make a special trip for them. That is how I get the fruits and the vegetables in my house. Because it's the special trip to the grocery store where they get the ice cream. It's a special trip to get those other things, what's in the fridge and what's ready to go and what is accessible is foods that nourish our body.
Ericka Thomas 27:17
That is a great idea, actually. So, do you suggest that people kind of purge their pantry of all of the junk food, if they're going to start this journey, or is it possible, is it possible to just have a little bit every once in a while.
Paula Davis 27:39
I think everything in moderation. I was a clean eater to a fault. I was a clean eater that couldn't go to a wedding and eat, because the chicken wasn't pasture raised and clean, and the vegetables were covered in sauce. And I took that orthorexia, in a sense, with clean eating and fitness and turned what I thought was healthy in eating into food dogma that was drenched, it was food talk drenched in Dogma. And that stressing over what we're eating, or what we're not eating impacts our waistline, as much as the cookies.
So I really want people to understand that when we nourish our bodies well, we really don't crave excessive sweets. And when you do have a piece of chocolate cake at a wedding. You take that first bite, and it is delicious if you don't have celiacs and you're not, you know, going to be sick remove gluten because I do have, I do have to be careful. But the second it's too sweet. You're done. And that's the difference.
So I think the goal is to be able to eat all foods that don't react in your body negatively. Okay, to be able to eat those foods in a mindful way, so that you don't need, you're not. I still owe me. I'll be completely honest with you I am one of those kinds of people that if you hurt my heart the first thing I think about is food, because that's how I was taught, I'm Italian. That's how I was taught to comfort myself, that was how I was taught to numb myself. I come from a family of overeaters members and Overeaters Anonymous, so I had to catch myself, and I have to say okay, you need to sit in this feeling right now. And if you do choose to eat something I want you to enjoy what you're eating, not use it in a way to numb yourself. I'm very aware of that, because that's a part of my history so I don't want to make foods good food and bad food anymore. I don't want things to be restrictive. I don't want to have diet talk. I don't want to talk about like I talk about protein, only because a lot of us have conversations about animal proteins and plant based proteins, because that's a philosophical choice that that's very different if you don't want to eat animals, but when it comes to carbohydrates and all the Keto talk than the low carb talk, I used to be a part of that, and I still think...
I have a mom with Alzheimer's or grandmother who had Alzheimer's. I have to be conscious of how I'm nourishing my brain and sugar does impact my brain in a negative way, when I do have a genetic code to be worried about Alzheimer's. But I also need to live my life and have celebrations, be celebrations and food, and bringing people to the table is a part of how we share our lives with others. So I really think that Monday through Friday, on any given week, nourishing my body with foods that come from the earth that are clean as can be, and that one can afford, and to eat to nourish to hydrate our bodies so that we feel good so that our digestive system and everything runs the way it's supposed to. If you constipated, your food choices do have a role in that, Your nervous system has a role in that, your psychology has a role in that. So, we need to just kind of pick it apart and be gentle on ourselves, or realize that how we nourish ourselves, whether or not we're moving our bodies all play a role in how we feel in our own skin, and that's now my focus, I want to feel good in my skin and I want to protect my brain.
Ericka Thomas 31:37
Yeah and it's, it's, becomes more about finding a healthy relationship with how you eat healthy relationship with yourself beyond just eating healthy, right, because you can eat healthy and feel deprived.
Paula Davis 31:59
Absolutely. Yeah, and I don't think it's a weight thing either I know who are on the thinner side that are not healthy, And I know people who have a few extra pounds because they don't move as much, that are healthy, I don't believe that the scale determines
Ericka Thomas 32:15
yeah no we're not even talking about weight here and and or size or body size, it has absolutely nothing to do with that it's, it's the nourishment that the body takes from the food that we give it for sure. And as we know, while a calorie is a calorie it's not always a calorie a calorie of a lollipop doesn't do the same thing as calorie from an apple for sure so we know those things are not the same. And we need to make some different choices based on on that knowledge, and I think what you're doing is amazing, Paula, in, in helping to educate people about that very thing just about kind of shifting the mindset around what being well can look like, and that it doesn't have to look the same for everyone, but tell us a little bit about what you are doing with your community now, and what can people expect from Beauty detangled. How is that different from other wellness businesses?
Paula Davis 33:26
so I have an in person studio in my home and I also started this community and officially opened its doors on July 1. The studio I have really unique pieces of equipment. I have a power plate, I have a true form runner, I have yoga trapezes and I have a full spectrum, infrared sauna. These function as a way to kind of make Well being a little bit more fun and exciting, and to leverage our body in ways that you know if you can't do crane on the yoga pose a crane on the floor, you could do a crane in a trapeze. It gives you an opportunity to kind of feel that same with the power plate, the true form runner is a non powered track treadmill that we use barefoot. So you cannot propel the true form runner forward if you’re heel striking, if your posture if you're not upright, if you're leaning forward. So it's a great opportunity for women to kind of feel their body, try their body in positions they're not used to, and then go home and practice .
What they were going home and practicing was essentially the groundwork for my four minute practices. The idea of coming into the studio was to work with me for a specified period of time, so you could create a wellness program, and no longer need me. I want women to rely on their own inner guidance and their inner wisdom, that they're not I'm not a guru, I am they everything that they need. I want them to believe is within them already.
As I was sending them home, they started asking about Well could you record the four minute practice could I set up my own iPhone could we do this so I could take it home and what grew from that is this new community that launched on July 1, which is an opportunity for women to get six new four minute practices, every month. So at the end of the year you'd have 72 different practices.
There's a book club. Right now, we're reading the Anti Diet. There are books that the average woman probably doesn't even know have been written about wellness and well being, because they're not the ones that are on Good Morning America, for the most part. I mean the Anti Diet probably was added today because Christy Harris, Christie Harrison, who is the author created a concept of Health at Every Size, and that is something that she's teaching and providing certifications for people but it's not something that your average girlfriend is reading. She's probably reading the keto diet, or the fasting diet or the hit Program that guarantees if you do it 20 minutes a day you'll lose 21 pounds in 21 days kind of thing. So we're reading those types of books.
We do a large format group conversation call once a month, usually based on a theme or is based on a theme, I should say, and then a guest speaker, so I'm bringing in women who are detangling wellness. Detangling it to figure out what wellbeing looks like for them, and then coming into the community, from teachers like you too for inspiration, inspirational speakers, whatever our theme is for that month.
So in the course of a month you get these four minute practices, you get a book that you can read along in community, you get the conversation once a month to ask questions about the movement, or anything else that we're talking about. And then, you get the guest speaker.
And this community is free of food talk, there is no food dogma, there's no diet, there's no prescriptive fitness. Yes, we move our bodies and we integrate our breath, but there's no you have to do X, each day. We have removed fear and insecurity when it comes to societal body, norms, we don't have that, and there's no judgment and there's no shaming so it's not. Did you do your four minute practices today, And you know it's not that.
It's really just a community to open the door to creating a well being routine that meets you right where you're at, and works naturally, with the up and down of your daily rhythm.
Ericka Thomas 37:45
That sounds like a great way to kind of help people move away from checking the box off and into more of this holistic view of finding a way to be well for yourself. And in a supportive community. People underestimate the power of being in community with others who are on that same or similar journey with you, that support can be really really powerful and get you much farther forward much quicker than if you are just struggling through on your own, with all of the mythology that's out there.
Paula Davis 38:30
Yeah. And the community is only $8 a month. Not because you're only getting $8 of value, you're getting way more, you're getting your aromatic apothecary, you're getting breath, you're getting movement, you're getting food and how to make nourishing foods. I don't do recipes but I do explain how to prepare foods in a non traditional recipe way. And you're also getting those self care, rituals, spiritual practices and nature. You know examples and things to do to ground yourself in nature.
It's all a part of it, the $8 is really for me to pull it into a safe and convenient package we do our community in mighty network, which is new for some people, we don't do it in Facebook because we wanted it to be safe and secure, and we wanted it to be private we wanted you to know that what's happening in that community stays in our community. It gives me a lot more control to make sure we adhere to the rules within our community you're never sold to, not even by me. You're not sold to in this community. This is an opportunity for you to dialogue and be in conversation with other women about well being from a holistic within a holistic framework. And I'm, I really want it to be accessible.
One of the things that, as an instructor and having my own studio, it's costly for someone to come and do private sessions for 90 minutes, and then follow that up with a 30 minute sauna, not everybody has that. But these wellbeing practices these six foundational elements, they are for all, and it's just a matter of making a commitment to yourself and sometimes that eight bucks makes you kind of show up in the community because if you're in a great Facebook group, you kind of ignore it. That little bit of money is enough to keep you invested, keep you aware and to keep you protected in our community.
Ericka Thomas 37:17
That's fantastic. That sounds great. So Paula, how can people sign up? Where can they learn more about this. Where should we send them today?
Paula Davis 37:26
So if you go to detanglingbeautycommunity.com That will take you to a, an introductory page in mighty networks, kinda like a landing page that explains what's included in the community and then it gives you an opportunity to pay monthly your $8, or to register and it's, you know, eight times 12 So it's $96 if you pay for the month, it's fair, whether you're paying monthly or whether you're paying for the whole year. The only difference is that if people will commit to the year, then I provide a session with me, so that they have the accountability to say okay these are what my goals are nothing that's rigid, but anything that they want help with, if they're looking for an accountability buddy, then I can keep my eye out in the community looking for someone that I think has similar needs and wants, as them and help them pair up so it's just a way for me to better know the women in the community to help them figure out what their targets are, and then to make the community fit their needs because they have an opportunity to let me know what they would like to see in the community. So it evolves to serve them.
Ericka Thomas 38:42
Yeah, yeah, that sounds great. Okay, so we will put those in the show notes for sure. And I just want to thank you, Paula for coming on again, I really, I always enjoy talking to you. And I think my community loves it too, you just have such a refreshing view on the world and on being well, and I just wanted to help share that with everyone. Is there anything else that you wanted to share before we go,
Paula Davis 39:09
I just wanted to thank you for this opportunity. I love spending time with you, I love your work. I am a client. I have participated in your trauma release sessions, and I think they're exceptionally beneficial, and I thank you for being, you know someone for me to reach out to, to talk about what I do and to have a friend in the community.
Transcribed by https://otter.ai
I’m Ericka
Host of The Work IN podcast and owner + founder of Elemental Kinetics online studio.
I guide outstanding individuals like you off the battlefield of trauma using a powerful process called trauma release exercise fused with yoga for lasting relief from stress, tension and anxiety.
I’m so glad you’re here! If you like what you heard and want to learn more, click the button below to schedule a free 30 minute consultation. I’l love to work with you to discover if trauma release is right for you!