DeepSummary
In this podcast episode, Rhiannon Lambert interviews Ella Mills, the founder of the popular plant-based food business Deliciously Ella. They discuss Ella's journey in establishing her brand, the challenges she faced as a female entrepreneur, and the importance of finding a sustainable approach to healthy eating.
Ella shares her experience of feeling like an imposter in the early days of her career and the constant scrutiny she faced. She emphasizes the need to embrace nuance in discussions around diet and nutrition, encouraging moderation and flexibility rather than strict adherence to specific diets. Ella also reflects on the difficulties of balancing her business and motherhood responsibilities.
Throughout the conversation, Ella and Rhiannon provide practical tips for transitioning to a plant-based diet, dispelling myths about its cost and accessibility. They highlight the importance of making small, sustainable changes and finding joy in the process of eating healthier foods.
Key Episodes Takeaways
- Embrace nuance and moderation in discussions around diet and nutrition, rather than adhering to strict or extreme approaches.
- Transitioning to a plant-based diet should be done gradually, making sustainable changes that can be maintained long-term.
- Finding a balance between nutrition and enjoyment is essential for developing a healthy relationship with food.
- Plant-based cooking can be affordable and accessible, utilizing simple, whole foods like vegetables, legumes, and grains.
- Balancing entrepreneurship and motherhood can be challenging, but it's important to prioritize self-care and find moments of calm amidst the demands.
- Overcoming imposter syndrome and external criticism is a common experience, especially for women in leadership roles.
- Personal choice and flexibility are important when it comes to dietary preferences, as there is no one-size-fits-all approach.
- Making small, incremental changes towards a healthier lifestyle can lead to significant progress over time.
Top Episodes Quotes
- “Ella Mills: But I think there is a certain moment and I really understand because food is a very emotive topic. And talking about the way that we eat and then beyond that, the way we maybe cook for other people is.“ by Ella Mills
- “Ella Mills: Actually, like, over the last ten years, we've helped, we've talked to millions and millions of people and helped shift a mindset of putting plants at the center of the way that people think about their food.“ by Ella Mills
- “Ella Mills: Again, because I think a lot of wellness headlines are linked to clickbaity type things. They're linked to, like, complicated powders and all the rest of it. Whereas actually, like, when you're rooting the diet in carrots, in lentils, in chickpeas, in potatoes, you know, in brown rice, these aren't expensive ingredients, guys.“ by Ella Mills
- “Ella Mills: And you said, we see that in the blue zones and all around the world. Now, to what extent you want to be more pescetarian, more carnivore? Like, these are personal decisions. And I think what's frustrating is, like, ultimately, what we end up doing is just creating this huge amount of confusion for people.“ by Ella Mills
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Episode Information
Food For Thought
Rhiannon Lambert
1/15/24
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