Welcome to the Eat This Not That Podcast. I'm John Hammond, and this is Megan Murphy.

Hi, everyone. And we are back with a very special episode. This is actually part two of our discussion

with Seamus Mullen, the author of Real Food Heels. So let's get back to Megan and let's get back

to the story. Could you talk actually a little bit about your book,

Real Food Heels and what inspired you and a little bit more about the recipes you just touched

upon? Yeah. So what I really wanted to do with this book was to share my journey and what I've

been through and what I've learned about the impact that food has on our health and our well-being.

And I think what's really important to remember is that what works for me does not necessarily

work for the next person.

It's we're complete individuals and everybody has their own relationship with food.

But hopefully, you know, I can provide some guidance and maybe a little bit of inspiration for someone

who's on their own journey to then understand there's so much that we all can do to develop

this positive relationship with food. And so the book is really about, listen, I've got

two decades of experience as a professional chef. I know how to make food taste really good.

Here is an approach that taps into some of those tricks and hacks that I've learned along the way,

but these are not chef-driven recipes.

These are recipes that are really created for the home cook.

They're easy to replicate.

And even if like, you know, I often say, listen, get the book open to page whatever you like and don't cook that recipe, but cook your own recipe that looks like that. Or just take inspiration from it. Okay, so here's a, you know, there's this, I'm looking at this dish right now that's got avocado and shaved vegetables and anchovies.

Well, if you don't like anchovies, but you really, really like, I don't know, you like tuna, for instance, make the salad with tuna. Or if you're like not an avocado person, my mom is not an avocado person. I don't know how that's the case. I don't understand. But she doesn't like avocados. I know. But she doesn't like avocados. And so she would make this and she has made this dish before without the avocados. And she's like, oh, but I really like putting blood orange in. And so she puts the blood orange in. Right. And so, you know, I'm, I've always been an advocate. I feel like there's there's two kinds of people in this world that there's the people that cook from recipes and the people that don't. And I'm definitely the latter. I write recipes, but I don't, I'll look at a recipe like, oh, that sounds great. Yeah, I'm going to do my own version of that. I think to me, like, recipes are just, they're comforting. Yeah. We live in the era of Google, right so it's like you just google every every, just give me the instructions, show me how to,

you know, teach me how to and I have 30 seconds go. I just want to follow direction, you know,

directions so I can kind of do other stuff because we're all multitasking at any point in time

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