How to Raise Healthy Eaters Without Overthinking It with Sabrina Rudin

Summary

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Lipstick on the Rim: "How to Raise Healthy Eaters Without Overthinking It"

Host: Molly Sims & Emese Gormley
Guest: Sabrina Rudin
Release Date: April 28, 2026

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Episode Overview

This episode dives into the realities and strategies of raising healthy eaters without succumbing to stress and perfectionism. Molly and Emese chat with Sabrina Rudin—founder of Springs Cafe Aspen, restaurateur, surfer, and author of a new vegetarian cookbook—about how eating well needn’t be rigid, inaccessible, or devoid of joy. Sabrina’s approach is grounded in her holistic upbringing, her experience as a mom, and her desire to make eating more plants easy for busy families.

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Key Discussion Points & Insights

1. Raising Healthy Eaters: It’s Not About Perfection

• Food as Joy, Not Stress: The hosts lament how nutrition advice is overwhelming for women and mothers, often turning what should be supportive (mealtime) into a source of stress ([03:06]).
• Vegetarian Is Not a Requirement: Sabrina stresses that her book might be vegetarian, but neither she nor her kids are. “People still think of a well-rounded, healthy dinner as like chicken, steak… but not all the people are teaching [vegetable-forward food] in a way that's accessible and easy.” ([05:12])
• Foundational Principle: "The truth that will never go out of style is that we all need to be eating a lot of vegetables, a lot of fiber filled grains, fruits, whole foods, and that should always be your foundation." —Sabrina ([05:36])

2. Taste Buds Are Made, Not Born

• Lead by Example: Kids learn from watching adults eat and enjoy real food. “Taste buds are made, not born, meaning nobody comes out of the womb craving junk food… Eating and taste and cravings are a learned behavior.” —Sabrina ([07:12])
• Expose Kids to Flavors: Reject the myth that kids need bland food. Sabrina’s kids’ favorite night? Indian curry—flavorful but not too spicy ([08:15]).

3. Holistic Upbringing and Taking Ownership

• Personal Story: Sabrina credits her mother for pioneering a toxin-free, whole-foods approach well before it was trendy. Her mom’s allergies vanished after switching to a plant-focused, low-toxin lifestyle ([08:47]).
• Empowerment: “We hear a lot about taking your health into your own hands, especially as women getting older. And I love that.” ([09:06])

4. Personal Journey: From Snowboard Instructor to Restaurateur

• Sabrina’s path was unconventional—she opened her restaurant because she wanted better food options for an active lifestyle, despite skepticism that Aspen wanted “just meat” ([10:37]).
• Hospitality as Nourishment: Her joy comes from watching people find comfort and health in the food she serves ([14:00]).

5. Flexibility Over Dogma

• Sabrina avoids “bad” food labels. She occasionally eats meat, especially during periods of depletion (postpartum, after nursing), sharing how tuning into her body’s needs made a crucial difference in her mental health ([15:15]; [16:53]).
• Bio-individuality: “There’s not one way—your body will tell you.” —Molly ([19:15]); “Sometimes you just need it.” —Molly ([18:42])

6. Toxins in Everyday Food

• Biggest Culprits: Artificial dyes, chemicals, preservatives, ultra-processed foods ([22:56]).
• Advocate for Safer Choices: “If all the moms… said we're not buying any more of these five things… food companies would pull it from the shelf because all that matters is the dollar sign.” —Sabrina ([25:08])
• Smart Swaps: Use Back to Nature Oreos, A2 dairy, dye-free alternatives—kids will love them just as much ([27:20]).

7. Practical Tips for Family Meals

• Breakfast Rotations: Scrambled tofu, French toast, smoothies, coconut/sheep yogurt with homemade granola, banana oat pancakes ([28:41]–[30:09]).
• Lunchbox Ideas: Organic turkey sandwiches (without hidden nitrates), rice and beans, quesadillas, cucumber and butter bagels, leftovers ([34:03]–[35:49]).
• Snacks as Real Food: “Make every snack a meal.”—Sabrina’s pediatrician’s advice ([36:56]); snacks can be PBJs, hummus, even leftovers (“here’s your snack”).
• Stocking the Fridge: Keep washed and prepped veggies, cooked grains, beans, and simple proteins on hand; if it’s ready, kids will eat it ([31:03]–[32:27]).

8. No Battles, No Food Noise

• Avoid food fights by creating an environment where every available option you feel good about. “I have 99 problems, but food noise isn't one of them.” —Sabrina ([37:52])
• Let Kids Self-Regulate: “Kids are way more self regulatory than we give them credit for.” ([39:03])

9. Letting Kids Listen to Their Bodies

• No “three more bites” rules; let kids decide when they’re full. If they want dessert first, let them—they’ll come back for their food later. This approach limits “food noise” and encourages healthy relationships ([43:27]–[45:38]).

10. Protein Craze and Social Media Fads

• Why Protein? “Amino acids are the building blocks… But animal protein is a level 2 carcinogen. It's contracting and dehydrating.” —Sabrina ([46:00])
• Sabrina advocates for a mix—plant and animal (as needed), but focus on whole, organic, minimally processed foods ([47:34]–[49:41]).
• Favorite Healthy Chips: Late July, Siete, and Humble brands ([49:41]–[50:07]).

11. Alcohol and Skin Health

• Sabrina is Sober: Alcohol adds no value for her; it’s acidic, inflammatory, and “exceptionally carcinogenic, especially in women." She notes that her glowing skin comes from not drinking, good sleep, and eating real food ([51:38]–[55:07]).

12. Common Skin Saboteurs

• Worst Offenders: Alcohol, dairy, sugar ("date sugar, coconut sugar, low glycemic index unprocessed whole sweeteners" are better choices). Spikes in blood sugar show up on your face ([55:07]–[55:46]).

13. Advice to Her 10-Year-Old Self

• “Enjoy it all and stop worrying so much because what's meant for you can't miss you… Every rejection is redirection. So enjoy it and stop stressing out.” —Sabrina ([56:02])

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Memorable Quotes

• On taste development:
  “Taste buds are made, not born. Nobody comes out of the womb craving junk food… Eating and taste and cravings are a learned behavior.”
  —Sabrina Rudin ([07:12])

• On not making food stressful:
  “Wellness has become this word and this industry... and health should be positive for people.”
  —Sabrina ([22:56])

• On flexibility:
  “There’s not one way—your body will tell you.”
  —Molly Sims ([19:15])

• On advocacy:
  “As the consumer, we have so much more power than people think.”
  —Sabrina ([25:08])

• On self-regulation for kids:
  “Kids are way more self regulatory than we give them credit for.”
  —Sabrina ([39:03])

• On skin health and lifestyle:
  “I don't touch alcohol. I don't eat white sugar. I eat a lot of whole foods and I go to bed at 9:30 and that's how this happens.”
  —Sabrina ([54:44])

• On self-acceptance:
  “What's meant for you can't miss you… Every rejection is redirection.”
  —Sabrina ([56:02])

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Notable Timestamps

• [05:12] — Sabrina on vegetarians vs. vegetable-forward eating
• [07:12] — “Taste buds are made, not born”
• [08:47] — Story about her holistic upbringing
• [15:15]/[16:53] — On eating animal protein when needed
• [22:56] — Biggest concerns about toxins in food
• [25:08] — Consumer power over big food companies
• [28:41]–[30:09] — Realistic healthy breakfast ideas
• [34:03]–[35:49] — Lunch strategies for busy families
• [43:27]/[45:38] — Letting kids listen to their bodies at mealtimes
• [46:00]–[50:07] — Protein craze, real food, and healthy chips
• [51:38]–[55:07] — Alcohol, skin health, and real beauty routines
• [56:02] — Sabrina’s advice to her childhood self

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Takeaways for Families

• Aim for progress, not perfection: More plants and less processed food is a universal win.
• Kids’ food preferences are shaped by what is offered and modeled, not just their nature.
• Minimal, simple prep—stock your fridge with easy-to-grab options and build meals from those.
• Don’t stress about being strictly vegetarian or “perfect.” Flexibility is health.
• Advocate for better food—your choices drive what’s on store shelves.
• Avoid fighting over food; empower kids to listen to their bodies and make good choices.
• Clean up ingredients in simple swaps (like dye-free treats), and don’t fear convenience when options are high-quality and minimally processed.
• Alcohol, ultra-processed foods, dairy, and sugar can sabotage not only health but appearance—think of food as beauty care from the inside out.

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“Healthy with a Side of Happy”—Sabrina’s new cookbook out now.

For more nuggets, recipes, and to support your journey in wellness without stress, look for @springbysabrina and the Lipstick on the Rim podcast on socials.

Transcript

[Molly Sims]

Okay, I have to tell you about two things that have genuinely changed my mornings. I've been using Ancient and Brave every single day and I genuinely look forward to it, which, if you know me, says a lot. They've been huge in the UK for years and just launched in the US And I'm so glad they did. The first is their true creatine plus, which has been such a revelation. Women store far less creatine than men, so supplementing makes a real difference. And with added magnesium, vitamin D and taurine, it supports energy and brain function. I take it daily, no gym required. I stack it with your best selling true collagen. It's neutral in taste, dissolves into anything, coffee, smoothie, water. It supports skin elasticity and hydration from the inside out. It's made with clinically studied hydrolyzed collagen peptides. Ancient and Brave is also certified B core and a member of 1% for the planet. So every purchase supports real environmental causes. I love that so much. Go to ancient and brave.com planet so that's ancient and brave.com planet and use code LIPSTICK for $10 off any purchase. Go to ancient and brave.com Planet and use the code LIPSTICK for $1010 off any purchase. I promise you guys, you're gonna love it.

[Emisha Gormley]

Infamous is the gossip show that's smart. We talk about Tyra Banks and bringing down top model. We talk about Jenna Jameson and how she dominated the 90s.

[Sabrina Rudin]

You know, she's H and she's in charge. She just was very smart about marketing herself.

[Emisha Gormley]

We talk about celebrities who maybe shouldn't be celebrities, like the Beckham guy. Brooklyn is their first kid. He's had a little bit of the Nepo baby curse. We investigate orgasm cults.

[Sabrina Rudin]

A woman's erotic power can unlock many

[Emisha Gormley]

other powers in her life. And of course, we discuss people who have gotten into lots of trouble.

[Sabrina Rudin]

My name is Molly McLaughlin.

[Emisha Gormley]

I am one of Jen Shaw's many victims.

[Molly Sims]

She was defrauding the elderly and her

[Emisha Gormley]

tagline was, the only thing I'm guilty of is being shamazing. Listen to Infamous, the gossip show that's smart. The show's called Infamous.

[Molly Sims]

Hey, I'm Molly Sims.

[Emisha Gormley]

And I'm Emisha Gormley. We're two girls obsessed with one thing.

[Molly Sims]

Beauty. And by that, we mean everything that makes you look and feel beautiful.

[Emisha Gormley]

We're calling on our favorite health experts, industry insiders and friends to answer all your beauty questions with a drink in hand. Definitely with a drink in hand.

[Molly Sims]

You're listening to Lipstick on the Rim with Molly Sims. I'm so excited about today's episode because we are talking about something that impacts every single woman. How to eat, how to feel, and how that really does show up in our bodies, our skin, our families, our mood.

[Emisha Gormley]

Food is one of those topics that feels incredibly personal but also incredibly overwhelming at times. There are so many rules and so much pressure to just do it right, which is stressful as a woman.

[Molly Sims]

Very stressful. And so many women, especially moms, it turns into stress instead of support. It's the opposite of what health should be, which is, you know, we're just going and going and going and it's stressful. Which is why we wanted to have today's guest, Sabrina Rubin.

[Emisha Gormley]

Woo hoo.

[Molly Sims]

She is the founder of Springs Cafe Aspen. It's an organic vegetarian cafe located in Aspen in New York City. And yes, she flew in today.

[Emisha Gormley]

I'm so excited.

[Sabrina Rudin]

I'm so excited we first met, we

[Emisha Gormley]

were just saying we first met on a panel talking about nutrition back in my cerebelli days in 2019. And that's.

[Sabrina Rudin]

And I never imagined we'd be sitting here or that we'd be sitting here.

[Molly Sims]

Isn't that crazy? And you own two restaurants.

[Sabrina Rudin]

I do own two restaurants.

[Molly Sims]

You are a former snowboarder instructor.

[Sabrina Rudin]

I'm a former snowboard instructor who opened a restaurant and now has a cookbook. And I always joke that if I had to put my work or life on a resume to this day, nobody would hire me. Cause as you sounds like that. But it worked out.

[Emisha Gormley]

And now you're a surfer.

[Molly Sims]

And now you're a surfer.

[Sabrina Rudin]

And now I'm a surfer. Which definitely would not get hired for.

[Molly Sims]

So we have a very, very good friend in common, Mary Kitchen, who we're obsessed with.

[Sabrina Rudin]

She's gonna love this.

[Molly Sims]

She's like, do you wanna go surf yesterday? I'm like, I have to shoot the podcast. Which is why you're coming in for.

[Sabrina Rudin]

Yes. I flew in to shoot and hang out with you guys and surf with Mary.

[Emisha Gormley]

I mean, perfect, perfect LA trip.

[Molly Sims]

We talk a little bit about feeding your family, supporting skin hormones throughout every decade, but also raising healthy, grounded kids. As you've heard for the last couple of weeks over the last couple of years. Plant based. Plant based. Plant based. And it's very, I think, overwhelming to just do one thing vegetarian or, you know, protein. But we did want to give our viewers and our listeners and our community just an inside look on you. You can be vegetarian and if you can't, you can't have more plant based food. In your life every single day, Especially for these growing sweet little babies of all of ours.

[Sabrina Rudin]

And you don't even have to be vegetarian to love this book. I am not. People are always shocked. No, I share this pretty openly on social media, but I am not a vegetarian. My kids are not vegetarian, the restaurants are vegetarian, and the book is a vegetarian cookbook. And the reason that is is because I, I think that a lot of people know how to cook meat and a lot of people teach people how to cook meat. And people still think of sort of a well rounded, healthy dinner as like chicken, steak, a veggie, a potato, rice, or not. A lot of people really know how to cook nourishing, vegetarian, vegetable forward food. And not all the people are teaching that in a way that's accessible and easy. And no matter what you eat, the truth that will never go out of style is that we all need to be eating a lot of vegetables, a lot of fiber filled grains, fruits, whole foods, and that should always be your foundation. And so this book was written with that in mind and to make that an easy and accessible thing to, pun intended, swallow and digest.

[Emisha Gormley]

I think that what's so interesting is think about vegetables when we were growing up and how far we've come and how to prepare them. I mean, it used to be Brussels sprouts were boiled and cauliflower was steamed, green beans, broccoli, and there was no flavor, there was no, like, I love nothing more than just throwing a big sheet pan with vegetables and drizzling them with olive oil and putting all kinds of seasoning and it's delicious. And your kids actually want to eat it.

[Molly Sims]

If you leave it out, a lot of times they will pick and they will eat. Have you ever noticed that grapes or

[Sabrina Rudin]

flavors or you're just eating a bowl of a. If you're eating a big bowl of salad. People always ask me, how do I get my kids to eat vegetables? How do I get them to eat salad? And I say from the time they were very little, before they even started solids, when they were a baby. And you know, you have that little chair that's on the table and you just kind of like the little Bjorn chair that bounces back and forth and you literally put it on a table when you're eating. And I would just plop them in that before they could even sit in a high chair. Or they're on my lap or they're nursing and I'm just eating my salad, my food, my veggies. And as they get older and they start Getting curious when they start grabbing for something or, you know, as people like to call baby led weaning, that's what they do. They reach into a bowl and that's the first food that they know. Yeah. And I have this tagline that's now become kind of funny on Instagram. But I always say, like taste bud, taste buds are made, not born. Taste buds are made, not born, meaning nobody comes out of the womb craving junk food or pizza or chicken nuggets or something like that. Like, eating and taste and cravings are a learned behavior. And they're based on what we feed our children, what we feed our families, what we eat in front of them. So if that's the food that's in front of them to sort of absorb as they're growing up, that's what everyone is going to be accustomed to and reach for and have a taste for. And yes, the bland. That all goes back to this sort of myth that children especially need to have plain food. And right. You have to make a spicy dish for the grownups and a plain dish for the kids. And I really think the opposite is true because nobody likes bland food. If you give a kid a mushy puree of peas and potatoes with nothing in it as their first food, who would want to eat that? But if you put in a little ginger and some garlic and some turmeric, a little sea salt, a little pepper, whatever you want to flavor it with. My kids favorite night of the week is Indian night. And I don't, obviously I don't make it so it burns their mouth off, but it has some spice and some punch and they're like, ooh, curry. Yes, I love a curry taste.

[Molly Sims]

What is your holistic upbringing look like growing up?

[Sabrina Rudin]

I think the biggest thing was just the idea of something being holistic. Right. Like everything is connected. Our body, our mind, the food we eat, the environment we live in. And my mom, I have to give her all. She was really ahead of her time and she had terrible allergies in her 20s. She tried everything over the counter, meds, allergy shots, and nothing worked. And she started doing her own research. We hear a lot about taking your health into your own hands and taking ownership of your health, especially as women getting older. And I love that. That's sort of the message. I love that message going around social media right now, because that is what my mom did. And she figured, she started researching the raw foods movement and sprouts and the Hippocrates Institute and Anne Wigmore, who became her ment and she realized if she cut out dairy and she cut out gluten and she started eating a really whole foods based plant forward diet, that things would start to change for her. And she completely cured her allergies, her eczema. And this is after trying everything over the counter. And she was like, wow, this is really something here. And so then she did a deeper dive and she started learning about toxins in your environment and your beauty products. And so I was really lucky. She raised me with deodorant without aluminum and no parabens in anything. And you know, I would always, I, I still laugh because I would, I would roll my eyes when I was younger until a certain point, and then I'll like, slowly things started coming out. Like, I'll never forget when there was an. An expose in the New York Times about like propylene glycol and parabens. And my mom was like, see, I told you. So that was really. I have to give her the credit because this is the only way of life I've ever known. Really.

[Molly Sims]

There's a, there's a difference between, you know, that's your life, that's what you know. But you became a snowboarder, opened a restaurant. I mean, that's what, what was that shift like?

[Sabrina Rudin]

I think for me, I realized at a pretty young age, I wanna say I was in the end of middle school, first years of high school, and I would, you know, eat the way my family ate. And I was interested in it. My mom was a great home cook. But I started noticing that girls in my class or my age would be coming to school with like a bit and not an exaggeration, like a big bag of like Tylenol or Advil or all kinds of different things for their various symptoms, like stuffy noses. Or some of my friends would be taken out by their periods, like for that week when they first got them with headaches and cramps. And I didn't have those symptoms. And I started to really understand that the difference between what I was eating and what they were eating was making me feel a certain way and leading them to feel a certain way. And that's when I started to make the connection for myself. Like, oh, there's something here. What you eat is really directly proportional to how you feel. And that central theme of food giving you comfort, making you feel good, bringing you joy, and just literally not causing you to feel bad, I. E. Bloating, headaches, stomach cramps, and is what made me think, okay, I kind of want this to be in my Life. And I had always wanted to go teach snowboarding. After college and I was living in Aspen, I had this deal with my parents. Like, if I did well, they wouldn't raise their eyebrows. When I left, I still had to, like, get a job. And they wouldn't like, support me, but they wouldn't be like, oh, God, girl, go get a real internship or something. And so I moved out there and I would teach and be exhausted and after lineup and all day on the mountains, and there was really nowhere to get a healthy, satisfying meal. Everything was like elk chili or a burger. And people were like, no, everyone here wants meat and animal protein and hearty. And I was like, okay, that's fine. But like, there's also really hearty, healthy vegetarian food that doesn't leave you feeling sluggish and tired and where you can actually go ski for the rest of the afternoon when you're done eating it. And I always, my inspo was Places in La Earth Cafe, Cafe Gratitude. And I thought, Aspen's so ripe for this kind of concept. It's activity driven lifestyle. It's bright, it's vibrant. There's nothing like it here. And no one wanted to come in. Everyone said, I'm crazy. Nobody will eat that there. This was 15 years ago. And as I said, I think to somebody else on a podcast the other day, I have a terrible habit of when someone tells me I have a terrible idea, I'm like, well, I'm gonna prove you wrong. And so I said, you know, I'm gonna do it. And I had gone to grad school. I'd been toying with the idea for a while, and I thought, I think I'm. I think I should do this. My mom had had a small food concept years ago in New York, and I thought, I think I should. I know what, I don't know anything about the restaurant business, but I know what to feel like when they walk in, and I know what I want them to feel like when they eat. And I know the food that I know. And the rest. I could find someone to advise me or an operator to assist me. And that's really how that started.

[Emisha Gormley]

And I've been to your one in New York and it's delicious.

[Sabrina Rudin]

Thank you.

[Emisha Gormley]

Thanks.

[Molly Sims]

Do you still like owning them?

[Sabrina Rudin]

Ooh, depends on the day. I love owning them. I. I'm not an operator. I think it's taken me a long time and now It's. It'll be 15 years in July since I opened the first one. And I really now understand what my skill set is and what my skillset is not. And I'm not a restaurant operator. I don't think strategically in that way all the time. But I love having them. And I love being in hospitality. I love being in the restaurant, seeing people come in. For the first few years that Aspen was open, I put myself in the schedule. I didn't have kids and I would literally be in the schedule. I loved being on the register. I would always try to expedite the tickets in the window and my staff would literally like kick me out. They're like, if you do this, we will not work here. Because I was so not fast and not quick enough. But I love standing in spring, even to this day, and having people come in and talking to people and seeing the families and putting down a plate of food and hearing someone say, oh my God, we haven't had pancakes in so long cause we don't eat gluten. And these are delicious. I love that feeling of, of seeing people equate food with comfort, nourishment, joy, warmth. And that's what I really love about it.

[Emisha Gormley]

So I have a question for you. Did you, in all those years of eating healthy when you were younger, ever get tempted to eat the bad stuff? Like, was that ever there because your friends maybe were eating that or you just didn't even. It didn't affect you?

[Sabrina Rudin]

Of course. I even hate to say like that there's bad foods because the truth is, I love pizza as much as anybody. And I eat pizza. I just like it with either really well sourced regular crust or I don't do great with gluten. So a gluten free crust, a buffalo mozzarella or a vegan cheese or organic ingredients and.

[Molly Sims]

But do you eat any protein, animal protein?

[Sabrina Rudin]

I eat meat and I start. And six months ago, I started eating red meat, which I had. So I went to Bavel last night and I ordered steak. And my friend, one of my best friends, Rebecca, literally, her mouth like dropped to the floor. Cause she. Most of my friends don't think of me as eating red meat.

[Molly Sims]

And what made the change?

[Sabrina Rudin]

You know, I was vegetarian off and on my whole life. My mom raised me mostly vegetarian. I had terrible, which I've been very open about. Postpartum OCD after my first and anxiety after my first. And I was vegetarian for my whole pregnancy, but I knew I was craving like animal protein or fish or something, but for whatever reason, I just couldn't bring myself to eat it. I was like, I just want to be vegetarian for my pregnancy. It feels Strange to me because philosophically, I think that's what I align most with. And I was so debilitated that it was about two weeks in, my husband convinced me to go out for Japanese food. We were out in Watermill in the Hamptons, and I was looking at the menu and I was like, everything in my body was like, order the salmon. And I was like, no, I can't. And I ordered it. And then I'm like, ugh, it's farm raised and it's this. And my husband looked at me and he goes, sabrina, just order the damn salmon.

[Molly Sims]

Just order the fucking salmon.

[Sabrina Rudin]

Eat it if that's what you want. Cause I was everything. I was so I. My anxiety and my OCD postpartum was so bad. And I ordered it and I ate it and I literally, for the first time in two weeks, I couldn't stop smiling. But it wasn't because I was particularly happy. I literally felt like my brain open up. And I recounted this story to my naturopath a few days later, a week later, because he was helping me holistically treat my postpartum. And he said, it's because what happened to you is very normal. It's because your taste buds sent a signal to your brain that it was finally getting what you needed. And after that, I realized that I did need a little bit of animal protein to get through pregnancy and nursing. And I never turned to red meat, but. But I stopped breastfeeding my third about almost two years ago. It'll be two years and two years. Yeah, it was April two years ago. And I just knew again that I was really, really depleted. And I was eating turkey and I was eating fish, and I was doing all the things and taking supplements and eating really well. And I had a call with the same naturopath who was looking at my labs, and I did really comprehensive blood and hormone testing. And he said, you know, if you ate like a little bit of lamb, you'd probably feel really good. And I was like, I cannot, I cannot. Can't even hear the word. But, like, maybe I could eat a burger or a bite of steak, like. And I could not stop thinking about this for one weekend. I called all my healthy friends and I was like, can I eat this? And they're like, yeah, we eat it a little. Just like, get some grass fed and you'll survive. And so I went to Hudson and Charles in the city and I bought grass fed and finished steak. And I asked my husband to grill it. And my kids were looking at me like, because they had the best thing you ever tasted. Well, it was the taste. Took me a minute, but honestly, I ate it and I didn't get sick. I felt really, really good.

[Molly Sims]

Sometimes you just need it.

[Emisha Gormley]

Your body knows my brain.

[Sabrina Rudin]

It was again that moment where I just. It would be imperceptible to anyone but me. But I felt this tiny calibration in my body and in my brain and I was like, okay, this is something. And just like, I honor that with my son when he went through anxiety or Mike, my kids are not vegetarian. They eat, eat 88% this way. And then I source, you know, the cleanest protein I can for them. But I was like, okay, your body needs this. It's literally telling you you need this. And so I eat it now occasionally.

[Molly Sims]

I think that's what's so important. Just for women to realize, like, there's not one way your body will tell you. Like, I know for me, I'm O negative. I've tried to be vegetarian off and on for years.

[Sabrina Rudin]

O's need it.

[Molly Sims]

I physically, mentally need a little bit of animal protein. But I'm trying more, which is why I'm so excited for today.

[Emisha Gormley]

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[Molly Sims]

Toxins. What are the biggest toxins you're seeing now that showing up in everyday food?

[Sabrina Rudin]

I mean for me and I really, you know, I think it's. It's so hard because wellness has become. Wellness has become this word and this industry and health and everybody's at war with each other on social media. And there's a reason I called it healthy with a side of Happy, because I don't. I want this to be a very positive book and experience for people. But the thing that bothers me the most is really artificial dyes in our food, chemicals, preservatives. It's the ultra processed food and the companies in big food that make ultra processed food that I really, you know, have beef with. And so the only thing that I, that I truly kind of. And my kids get it, of course, because once in a while they'll be out and they'll have it or you know, sometimes I'll ask like once a summer they'll say like, can the ice cream truck come? And usually they get a froze fruit that's dye free or the least defensive thing.

[Molly Sims]

So the Buddha berry, you would not take the kids.

[Sabrina Rudin]

I take them to Buddha all the time. I love Buddha. But I say to them, I say, you can have anything. And they like my.

[Molly Sims]

Because of the dairy, I guess.

[Sabrina Rudin]

Well, the dairy. But even like one of them is more sensitive to dairy than the other two. There are two vegan flavors. And all I say to them is, you can get whatever you want, but let's avoid the dye. And the thing is, it's never a fight, it's never a battle because we talk to our kids and I mean we are raising the most self aware, talked to, worked with generation of children. And just as we talk to them about all these different issues in our life, I very gently and in an age appropriate way talk to them about food and feeling good and, and my, my oldest.

[Emisha Gormley]

It's been cut from food though, right now, right?

[Sabrina Rudin]

Well, it's not been cut, but there's a lot of work. There's like agreements between the administration and Big Food and then companies are putting out alternative options. So Doritos just made.

[Emisha Gormley]

Yeah, I saw a version of that came out.

[Sabrina Rudin]

But I'm like, why wouldn't you just change the original? Just if you know it's bad enough to. And that's where like consumers, you know, as the consumer, we have so much more power than people think. For instance, if all the moms who were in a place of privilege and can afford to buy whatever they want said we're not buying any more of these five things. And they did it in a targeted way. Food companies would pull it from the shelf because all that matters is the dollar sign, right? Supply and demand. But I really, I try to avoid dye for all of them. I mean, certainly it's not in my home. And then anything ultra processed, anything with preservatives and chemicals that I know are Harmful that I know your liver doesn't want in your body, that I know is carcinogenic. And, and the great thing about growing up now or living now even for our age is you don't need it. So my son turned 10 on Super Bowl. And in the book there's a recipe for Oreo ice cream cake. And I tweaked it a little bit from the original recipe in the book cause there's nuts in it. And one of his friends is allergic from nuts. And I just made it with the Back to Nature Oreos. And I bought the alex grass fed a 2 dairy he wanted. He was like, no, no coconut or soy, like just real ice cream. I was like, no problem.

[Emisha Gormley]

What's the A2 dairy?

[Sabrina Rudin]

So A1 dairy is really inflammatory. A2 is you can get cows with A2 milk. And that's more similar, that's the same as goat and sheep, which is why humans have a little bit of an easier time digesting it.

[Emisha Gormley]

I thought that was a brand name. I've seen it at the grocery store.

[Sabrina Rudin]

Just the type of protein that's in the milk.

[Molly Sims]

Oh, I didn't know that either.

[Emisha Gormley]

I thought it was a brand name.

[Sabrina Rudin]

It's always best to buy a 2 because humans can't really, no one can really tolerate dairy. That's just like a sneaky little thing that like the dairy industry neglects to tell people. But we made the cake. I made one layer of vanilla, one mayor, one layer Oreo and all of his little seven friends whose families are healthy leaning, but certainly not. I mean they've now been with me for like seven years at school. So I think they've come over a little bit. But they're not, they're not, you know, as strict about it as I am maybe, or I don't even like strict. Maybe they're just not as aware, they don't think about it as, as much as I do. And all the kids, I cut them all into slices. The boys helped me make the cake. And I was in the kitchen, they were inside and they're like, oh my God, this is and truly the best ice cream cake we've ever had. And cause the Back to Nature Oreos are really good and the ice cream is really good. And Luki, my eldest, was like, does it taste like Oreos? Do you like it? And they're like, yeah, it's really good. And then he led them into the kitchen and showed them the book and he's like, this is my mom's book. And the boys were like, that's really cool. We're gonna buy it. And I was like almost crying because. And I to them as a joke because they're all pretty, they're cute kids and they're really sweet. And I said, see boys, like, you never need to eat the junk. Organic tastes just as good. And they were all cracking up and they're like, this is really good. We want seconds. So I also, I think what bothers me the most is if there was no other option, right. If I was truly depriving my child of something by saying no to an Oreo, which has so many a list of things I don't need him to have, I would understand people saying, but once in a while, but there's never a need, right? If you can afford to buy the other option, which honestly if you compare, the price is not much different. The back to nature is right there and it's tastes. It's an Oreo.

[Emisha Gormley]

Yeah.

[Molly Sims]

Let's start with breakfast.

[Emisha Gormley]

Okay.

[Molly Sims]

We've got your cookbook family of three. So there's how many kids sitting here? Nine kids are with us right now. You have three, Em has three, I have three. Let's start with the morning. What are some things that families can always have? What do you do every morning? What do you think?

[Sabrina Rudin]

We go through a rotation of things that are actually truly in the book. Because I try to make the book as authentic to real life as possible. So they do a mix of the scrambled tofu that's in there on a scoreboard.

[Molly Sims]

I love it.

[Sabrina Rudin]

Called the hippie I love because it really is like hippie dippy scrambled tofu. But it's so easy to make. And they love the easiest sliced bread, French toast. Because I take sliced gluten free bread from the refrigerator, soak it in two cracked eggs, some milk and some vanilla. Fry it in or you know how what? Fry it in coconut oil. And they eat that with butter and syrup. And then they'll have a bunch of the smoothies in the book or a juice, but that's kind of their rotation. And then my husband will make them eggs. He makes them like an egg sandwich, which is literally an over easy egg on toast. But we go through that rotation and I make a big batch of the granola that's in there. I call it power protein granola because it's grain free and they love that. And they'll have it with coconut yogurt or sheep's milk yogurt. And I make my kids breakfast and lunch every morning. I don't have help in the Morning I'm just in there in the kitchen as I'm sure we all are. And it takes a few moments and there are satiated, satisfied, full and go off to school.

[Emisha Gormley]

I'm a big believer in breakfast in the morning. Like having your protein, having your fruit.

[Molly Sims]

And we'll do pancakes, we'll do eggs.

[Sabrina Rudin]

Yeah.

[Molly Sims]

And I make yogurt.

[Sabrina Rudin]

Banana oat. My friend Melissa, who we all know has this really great banana oatmeal pancake recipe and I stole her recipe and I use it all the time and my kids love that. It's oats, an egg, one banana, vanilla. And then I put in a little bit of extra flour and sometimes I put like, like some nut butter in. But you put it in the blender so it takes two seconds to make it. And they're kind of foolproof and I just flip them and the kids devour them.

[Molly Sims]

I love that recipe.

[Emisha Gormley]

Do you meal plan? Like do you. Because I think that's the hardest thing for a lot of moms. And I know for my own self I always try to sit down on a Sunday and meal plan but it's the only way like I can actually organize what I'm getting. I get the ingredients, I know what the kids are having and if I go out for dinner I know that I've already I love a crock pot. So like whatever I can throw into the crock pot in the morning and that's their dinner is done. How do you.

[Sabrina Rudin]

So I don't meal plan. But what I really because I'm, I try strive to be that organized but I'm not. Everyone in my home would love if I had a menu are amazing. I'm really lucky to have an amazing nanny. Cause that's the only way I could work and have kids. And she has been with me since my first was very little. And she always jokes, she's like could we just have a menu? Not 2pm on a Thursday and me be like we're making this for you and I'm going to get the romaine and like the farmer's market at this. And everyone's like oh my God, Sabrina. But I think what I try to do in the book and what I do for myself is I don't meal plan but I have a refrigerator and a pantry that's stocked in a way that it makes it very easy. Easy and sort of muss free to make a healthy meal. And I've cooked beans in the fridge. I have, you know that I cook in a pressure cooker all the time. Like, I love my instant pot and we do dried beans and I cook them to just destroy the lectins because that's how you avoid any upset stomachs or gas or bloating. And we have brown rice or white rice cooked in the fridge. And I have tons of vegetables and they're all pre washed. And that's what I do. A lot of talking about in the book is like how to wash and store your veggies that you can just. Everyone will eat more of that if it's ready to go, right? Like we just, if all the salad ingredients are washed and prepped and ready,

[Molly Sims]

they're gonna eat a salad.

[Sabrina Rudin]

They're gonna eat a salad. Or it's really easy to take out some bok choy and cabbage and cauliflower and throw together a stir fry. And so I try to have a lot of that. And the nice thing about vegetables and vegetarian ingredients, I think the way I present them in this book is they're so easy to make. And so the recipes in this book come together very quickly. And if you have a fridge that's stocked that way and then by the way, you can throw in a grilled chicken breast or some grass. Like we have taco night once a week and everything is vegetables, vegetarian. And then we do some ground turkey or beef on the side and anyone who's craving it throws it in. And then I do a little bit of tempeh or tofu. And I try to really balance because yes, animal protein, some people need it more than others, but we also know that it's incredibly inflammatory. Like people always, you know, people went crazy a few months ago when lunch meat and everything with nitrates came out as a level one carcinogen. And it's not that it was funny, but red meat and meat is a level 2 carcinogen and has been declared that for many years by the World Health Organization. And that didn't stop everybody from going on this protein, animal protein craze on social media and jumping on the bandwagon. So I just, I try to keep in mind that I actually don't want my kids eating animal protein three times a day, even really two times a day sometimes.

[Molly Sims]

That was my next question. What about lunch? You say you make their lunch for them. What's three great lunches?

[Sabrina Rudin]

So one of them each lunch at school now, and I've had to just who surrender? I mean, I'm the sole member of the school's food committee, and that is only because I'm so annoying that every other member left and they were like, just take it away, girl. But soul member, I still had to like, really surrender. Everyone's like, is there a food committee? I'm like, yep, party of one over here. But the other, other two, One will only eat turkey sandwiches. And I buy him the organic. I do the nuna turkey. It doesn't have celery powder, any nitrates or haleed.

[Emisha Gormley]

What's wrong with celery powder?

[Sabrina Rudin]

Because celery powder converts to. So like a lot of organic meat companies for packaged meat will say celery powder on the ingredients, but celery powder converts to nitrates in the body. That's how it cures the meat. It's like a little sneaky way. So it's best to just buy it. Organic turkey breast, sea salt water. And so I choose that one. But again, where do you get that nuna? You can buy it. Yeah, Nuna makes it. Or there's one other company.

[Emisha Gormley]

Oh, gosh.

[Sabrina Rudin]

That I'm gonna forget. But I'll text it to both of you. Some Whole Foods has it, or your local, like sometimes Wegmans even has it. Or your local health food store. And so one will only do that. Or he loves like a gluten free bagel with cucumber and butter. And then I always do some fruit and a veggie. The little one's easy. I'll do rice and beans. A lot of the times I'll just take a leftover from the night before. So rice and beans or turkey and rice. Or I do a lot quesadillas. I love the coyote cassava quesadillas. Or if you eat gluten, you know, whatever whole grain tortilla that you have. And I'll do goat cheese, sometimes vegan cheese, sometimes I'll put a little mashed bean in and slice those up. That's a great lunch option.

[Molly Sims]

Who wants Sabrina Rudin to come live with us?

[Emisha Gormley]

I know. I want your food that.

[Sabrina Rudin]

Well, that was. It's. I love. I mean, I'll come cook for you anytime. But I think that's honestly why I wrote the book. Because when I say these things, they sound. They feel second nature to me.

[Molly Sims]

They do not feel second nature.

[Sabrina Rudin]

And so my girlfriends, who I love so much and who are wonderful, beautiful, amazing women who are all trying to do the best for their families, they're like, this is like, I wouldn't think of that.

[Emisha Gormley]

The one thing that I've learned is we were saying this earlier, if you put it out for your kids, because my biggest thing is snack time. When they come home from school, oh, starving. They're starving. They're ravenous and I am not prepared. They immediately run into our pantry. That is probably not Sabrina approved. There's lots of snacks in there that you'd probably have have a panic attack if you saw.

[Sabrina Rudin]

I 100% agree. And I mean, first of all, like when my kids get home from school in sports, as I'm, we all can relate, there's like the level of starvation. I'm starving.

[Emisha Gormley]

And my husband's like, you are not. He literally gets breakfast and he'll go, I'm starving.

[Sabrina Rudin]

And it's like if dinner's not ready at 4:58, they're like, but we're starving. Starving. And I'm like, aren't you 10? Can't we have dinner at 6:30 yet? But I mean, I love to eat early. But, but. And everyone always says to me, but aren't you worried on Instagram? Cause I'll always post my kids eating a sandwich. My pediatrician, I have this amazing pediatrician when my kids were younger and he always said to me, make every snack a meal. And I loved that because my kids come home and they want a snack and their snack is a peanut butter and jelly sandwich. Their snack is hummus with veggies. I'll give them some of dinner. I mean, I made turkey meatballs the other day with a whole bunch of lentil pasta veggies. And it was, it was 4:15 and my son literally said, I'm starving. And I gave him a plate of food and I was like, here's your snack. And then he didn't eat again till 7:30. But I didn't care. And you know, people always say to me, aren't you scared you'll ruin their appetite? No.

[Molly Sims]

And they're gonna eat or snack on Saturday.

[Sabrina Rudin]

They're gonna eat or snack on.

[Molly Sims]

Might as well be good.

[Sabrina Rudin]

I love to teach them to listen to their bodies. I love to teach them to tune into that. When you're hungry, eat. If you're not hungry, don't eat. And it's I also the funny comment about the pantry is I've said this before, but what I really try is I don't like food battles because I think fighting over food is how. What leads to sort of issues. There's so many issues. There's so much shame around food. There's so much food noise. I always joke I have 99 problems, but food noise isn't one of them. Somehow. I have a lot of other noise. Not food noise, but I think that's because my mom, it wasn't. Yes, she was strict. Yes, she, she brought my own cake to birthday parties. Yes, she said no food dye. But at home if it was nine o' clock in the morning and I was like I want ice cream. She's like great, have some ice dreams with vanilla syrup and goji berries. And I was like oh my God, I have an ice cream sundae for breakfast. Like she, she was like, great, have ice cream. And I really try to do that because everything in my home is made with ingredients that I feel good about them grabbing for. And who are we to say that you don't like if you have a sweet tooth at four in the afternoon? I have a sweet tooth at four in the afternoon all the time. But I reach for some trail mix or I reach for. If I want the ice cream, I take the ice cream. Mine's Coconut Bliss because I don't do great with dairy. But kids are way more self regulatory than we give them credit for.

[Emisha Gormley]

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[Sabrina Rudin]

Too.

[Emisha Gormley]

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[Sabrina Rudin]

My kids are too full for food all the time and have plenty of room for dessert. And I think when I was a first time mom and I was a new mom and it was with my first and I had so much heightened anxiety, I was a little more sens. And I'd be like, but it's similar to, you know, our kids are not going on hunger strikes.

[Emisha Gormley]

Yeah.

[Sabrina Rudin]

Like they're not going to starve themselves.

[Emisha Gormley]

Yeah.

[Sabrina Rudin]

And I've, I, I will. I think I can honestly say that especially with my second and really with my third, I have let that go.

[Emisha Gormley]

Yeah.

[Sabrina Rudin]

That. I mean, sure, if I feel like my son is under the weather or there's some reason why to be like, just have a bite of this and then move on. But if they take two bites of dinner or they don't want dinner and they're like, oh, but we want dessert, I say, okay, have dessert. And then what's really funny is if you actually do that an hour later, an hour and a half later, literally nine times out of 10, they'll come say, okay, I'm ready for dinner now. And their plate is there waiting for them on the counter. And does it matter that they ate the dessert before and the dinner later? No. And also, if you feel really good about the dessert options that are in your house, sometimes their dessert is just as nutrient dense as their dinner. You know, there's a recipe that I just filmed with my friend out here in LA for no bake peanut butter granola bars. And the recipe, the ingredients are so nutrient dense that if my kids ate three of those at 5pm and that was their dinner and then they decided at seven before bed that they wanted their soup or a turkey meatball or a, or veggies or a slice of vegetarian lasagna that I'd made. I'm okay with that. I'm really good with that. And I think letting them. You know, my oldest loves to say, now he's like, you always. I mean, of course it'll bite you in the face. Because they're like, well, you taught. You'd always tell us to listen to our bodies. And my body is saying, I'm full, but I want ice cream. And I'm like, well, I can't argue with that. But I do. I think that, that, that in my very unprofessional opinion, that is the way to sort of limit the food noise and build a healthy relationship.

[Emisha Gormley]

I think it's true with food.

[Molly Sims]

Food plays a huge role in beauty, but it's really talked about in a way that actually makes sense, especially for women our age. You're in your 40s, you're in your 50s, you're having your first baby or you're never having babies again. There's a lot right now, which is the kind of one I want to talk about with the trend. You know, we're in the protein craze.

[Sabrina Rudin]

Oh, my God. I think part of the problem is that we get, we go into these crazes and people don't understand why they're going into the craze. They're just going to the craze. And there's enough experts yelling at you about the craze.

[Molly Sims]

Tick tock.

[Sabrina Rudin]

Experts. Yeah. I mean, no, but there are real experts. Like there are doctors that I admire that we all know who are telling women how many, how many grams of protein you need. But the point is, why do we need protein? Well, we need protein because protein's filled with essential amino acids and a full amino acid profile. Amino acids are the building blocks for everything in our body, right? Like our endocrine system, our hormones, our digestion, all our brain. Like, you need it. So what do I think of protein? I think you need protein. But I also know that, as I said, animal protein is, is a level 2 carcinogen. It's exceptionally inflammatory. It's contracting and dehydrating. Meaning, you know, people love protein. Cause when you eat a lot of protein and then you go work out in the gym, like, yes, it helps you build muscle, and everything kind of gets tight and shrinks versus carbs or other kinds of food, which retain more water and you feel fuller maybe, or more bloated. But you also need that, you know. And so do I believe in protein? Yes, I believe in protein, but I believe in a myriad of different ways to get protein. I believe that you, a lot of your protein source should come from whole plant based foods like quinoa, which has a complete amino acid profile and if soaked and prepared correctly is.

[Molly Sims]

I love your Spring street quinoa cakes.

[Sabrina Rudin]

Oh, I, oh, thanks.

[Emisha Gormley]

Those are really good.

[Sabrina Rudin]

We always do those at the summit. So do I think that you need to be holding a bag, like a plastic bag of steak or chicken, running around in a total panic about meeting your protein goals? Absolutely not. And I, I actually think that it's a little, it, it's detrimental to think that you need to load up on animal protein and for your kids to load up on animal protein because the basis of all health is alkalinity and anti. It's not, you know, inflammation is the, the cause of all disease in the body, like disease and disease. So disease, anxiety. Anytime you're in a state of extreme inflammation, something else is going off, something else is going to be triggered. And animal protein is exceptionally inflammatory and is a little bit in moderation, important if you need it. Like I needed it. Like you need it. Yes, 100%. My son does not do well without animal protein and he's a type A blood, so he doesn't have much stomach acid, but he still needs it. But do you want to be consuming massive amounts of it? No. And I just personally, you know, I think again, I love social media. I think it has a beautiful side. I think it's. Social media is part of the reason why I'm sitting here with both of you. But there's a healthy way to eat that will always be a healthy way to eat, whether you're a woman in your 20s, whether you're a woman in your 30s, whether you're a woman in your 40s and your 50s, no matter what everyone's saying on TikTok or Instagram and it's a lot of whole foods grown organically, minimally processed foods, never ultra processed foods. And when I say minimal, I, I don't avoid processed foods. I mean I go into Erewhon or Whole Foods or whatever and buy a bag of chips. But it's a three ingredient bag of chips without preservatives, without dye, not a 10 ingredient bag of chips.

[Emisha Gormley]

Wait, hold on.

[Molly Sims]

What are your favorite chips?

[Sabrina Rudin]

Oh, gosh. I, Well, I love. My kids are obsessed with the late July.

[Emisha Gormley]

I love late July. The fake Doritos. Fake Doritos.

[Sabrina Rudin]

But I better than A Dorito. And I'm obsessed with. I don't even eat so much. I can't really eat so much dairy. And I'm obsessed with them. I love siete chips. I mean, I prefer when the chips are organic. So I love the humble potato chips.

[Molly Sims]

I love humble.

[Sabrina Rudin]

I think that's what they're called. They're so good. The sea salt and vinegar.

[Molly Sims]

Oh, my God.

[Sabrina Rudin]

But I like, I love all. I grew up with the OG brands like Late July and the burritos, organic, you know, corn tortilla chips. And so those are my favorites. And I think that, that, that way of eating again, the way of eating in this book, the way of eating that I was raised, you know, that to me is how I ate. And it served me well when I was in middle school, and it serves me well now. And I believe it will serve me, continue to serve me well throughout my life. And what you tweak the. Do you add in more animal protein? Do you pull back a little if you, you know, people are running around talking about protein, but nobody says, go get your cholesterol checked. Go get your inflammatory markers checked. And, and there are some influencers, even on Instagram that have been really open and said, you know, we're posting all. And they're healthy influencers, but they say, you know, we got our labs done and we have some inflammatory markers. So now we're trying not to eat animal protein three meals a day. And I'm thinking, like, duh, yeah, no, S H, I t. You shouldn't be eating animal protein three times a day. Because we know animal protein, it's also

[Molly Sims]

very hard in the body to break it down.

[Sabrina Rudin]

It's hard to digest. It's the way it's cooked. It's. It's not great for the health of our planet. And so, and it's, it's not foods. You know, talking about, like, skin and beauty. There's a way to eat that makes you glow, and there's a way to eat that makes you kind of like, not glow and eating, loading up on animal protein all day and making that the sole focus that you're obsessed with. No one's glowing from that. I'm sorry. You're just not.

[Emisha Gormley]

So what about alcohol? Like, that's. That's an inflammatory.

[Sabrina Rudin]

I don't drink. I've. I've never been a huge drinker. I. I would have a glass of wine or my husband would laugh. I said that I'd have like three sips of a glass of wine and then give it to him or somebody else. I never loved hard alcohol, but have had a cocktail or two. And then three years ago, I guess for now my, my oldest, my youngest is four. So four years ago, after I had my third, I just like I had three kids, I was trying to work, I would go, I was exhausted and depleted and I would go out to dinner. And if I had the difference between going out to dinner and having a few sips of wine and having none, like the way I felt in the morning, and then I just thought to myself, why am I drinking this? Like, I wouldn't drink a soda. I don't want it. I don't like the taste. Like for me, if I go into a restaurant, you know, I went to dinner last night and on the Met, everyone, like, my friend was looking at the wine and I'm looking, I see pomegranate, it, mint lemonade, like sweetened with maple syrup. And I'm like, oh my God, this is so. I want this and I want like all the other juices. I want like every juice and an adaptogenic latte on the menu. But alcohol just doesn't excite me. And we know how detrimental it is. We know it's bad for your brain health, we know it's bad for your hormones. So I just avoid it because it doesn't bring me any joy. Yeah, it adds no value to my life and I feel like crap if I have it. So for me, why would I do it? And I do really like that there is a push towards just, I don't know if you want to say sobriety or even just an awareness around alcohol coming back around. Because I think it's important, you know, for people to realize that it is exceptionally carcinogenic. It is, is directly linked with high rates of breast cancer and other cancers, especially in women. And it's very acidic and inflammatory. So if you're really trying to live an alkaline lifestyle, I think it's sort of a no brainer in there. It also, people always ask me about my skin and you know, I always laugh when I don't laugh in a mean way, but I laugh in a way sometimes. Like when, when I tease my girlfriends because they have, they're like, you only use. You put plant oil on your face and a gua sha and you have good skin. I mean, and I, I don't, I mean I have wrinkles everywhere and I

[Molly Sims]

don't get Botox, but you have great skin.

[Sabrina Rudin]

But I, I joke to them, you know, this is a funny story actually. I was On a trip with some girlfriends. And we were at dinner and they were ordering their cocktails and there it was, kind of one of the first times I'd left my kids. So this is like two, two or two years ago now. And they were like, we just wanna know, like, you don't sleep because you nurse at night, but you're like kind of glowing. How do you do, like how do you do it? Your skin really is glowing and your hair is like lustrous. And they were, look, they're like. And I, and they're like, we're not making fun of you, like we really wanna know what's your secret? And I said, I don't know if you're gonna like the answer. And they said, well I said, but no judgment. And they said, just tell us, just tell us. And they were like all ordering their drinks. And I said, guys, it's not, not that big of a secret. I don't touch alcohol. I don't eat white sugar. I eat a lot of whole foods and I go to bed at 9:30 and that's how this happens. And they all started cracking up and they were like, well, I guess we're just doomed because you know, like no one wants the real answer, but that is the real answer.

[Molly Sims]

Okay, one last question. What common food habits quietly sabotage skin health in women? Alcohol.

[Sabrina Rudin]

Alcohol. Dairy is a huge one. Women have so many issues with eczema or. I'm not a big dairy person, I still have eczema, but perioral dermatitis or. And so I would say dairy is a huge one. And then I, I think sugar a lot too. And it's not like I love sweets but date sugar, coconut sugar, low glycemic index, unprocessed whole sweeteners. Because when you spike your blood sugar and your cortisol levels, all of that shows up on your face. And so if you're eating white sugar or even cane sugar, you don't realize.

[Emisha Gormley]

I don't, I'm not a big sugar dairy person.

[Molly Sims]

I mean I drink but you have perfect skin. I own a skincare company called Wise. We always ask every guest before they go, if you could give advice to your 10 year old self, what would it be?

[Sabrina Rudin]

Oh God.

[Molly Sims]

10 year old Sabrina Rubin.

[Sabrina Rudin]

10 year old Sabrina Rudin. I would say enjoy it all and stop worrying so much because what's meant for you can't miss you. And everything, the people, the opportunities, the experiences that you are going to have are perfectly designed for you will come at the right time. And every rejection is redirection. So enjoy it and stop stressing out.

[Emisha Gormley]

Yeah.

[Molly Sims]

Make sure and follow Sabrina Spring by Sabrina. Her book is out today. Healthy with a side of happy 100 plant based recipes to feed your family. Sabrina Rudin thanks for having me. You're amazing.

[Sabrina Rudin]

You are amazing. I love you both so much.

[Molly Sims]

Thanks for listening to Lipstick on the Rim with Molly Sims and My Right to or Die and Michelle Gormley. We are so excited to bring you guys along on this journey with us. You can find us on Instagram and TikTok at Lipstick on the Rim and Amolly B. Sims. Or you can go to my blog where you can dive just a little bit deeper into my favorite products, trends and more@mollysims substack.com and don't forget to check out our video episodes on my YouTube channel, Molly Sims. This podcast is production with Sony Music. I wanted to give a special thanks to my team, Rosie Cummings, Kenna Ryan, Sophie Kevorkin and everyone at Sony Music. Don't forget to listen and follow wherever you get your podcast so you never miss out on the fun.